Feed rye grain flakes production method

FIELD: food industry.

SUBSTANCE: invention is related to feedstuff industry. The method for production of flakes of feed rye grains involves impurities removal from grains, grains soaking in water at a temperature of 18-20°C during 33 hours till moisture content is equal to 38-40% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to12-14 kW/m² during 2.5-3.0 minutes till moisture content is equal to 30-32%. Then grains are treated with infrared rays at the same wave length with radiant flux density equal to 18-20 kW/m² during 90-100 sec till the grains temperature is equal to 160-170°C. Grains are flattened into 0.6-0.7 mm thick flakes.

EFFECT: high yield and high feed and biological value of the ready product.

5 ex

The invention relates to the feed industry and, in particular, is intended for the production of feed product feed grain rye flakes.

There is a method of production of the product, ready to use, providing a clean source of raw materials from impurities and dust, the calibration of the grain to the same size, the treatment of acute vapor pressure of from 1.5 to 4.0 kg/cm²and a temperature of from 100 to 300°C and flattening roll crusher with the formation of flakes, which are dried to a moisture content of 10%. Cleaning is performed by processing or polishing grain, air aspiration and washing with water at ambient temperature [1].

The disadvantage of this method is the low yield and poor quality.

Closest to the proposed method to the technical essence and the achieved effect is the method of production of the product, ready to use, providing clean grain from impurities, the processing of the infrared rays within 20-30 C to a moisture content of 6-8%, non-drying and toasting the seeds, and immediately after IR treatment means it flakes with a thickness of 1.0-1.2 mm [2].

The disadvantage of this method is the low yield and low quality of the finished product, due to thermal processing of rye grain in the dry state, resulting in proishodit insufficient degradation of starch during processing of the infrared rays and the means, as well as a large number of chips. In addition receive the final product has a low biological value, because this method of treatment does not reduce the activity of trypsin inhibitors grain rye, which is a serious anti-nutritional factor.

The objective of the invention is to increase output, improve quality and increase the biological value of the finished product.

This object is achieved in that in the manufacture of food product, including cleaning rye grain from impurities, soaking grains, drying the infrared rays, the processing of the infrared rays with further means in cereals, the difference is that the grain drying infrared rays produced at a wavelength of 0.9 to 1.1 µm and density of the radiant flux 12-14 kW/m²in the course of 2.5-3.0 min to a moisture content of 30-32%, the grain handling of the infrared rays is carried out at a wavelength of 0.9 to 1.1 µm and density of the radiant flux 18-20 kW/m²within 90-100 with until the grain temperature of 160-170°C, followed by means in the hot condition in the form of flakes of a thickness of 0.6-0.7 mm grain Drying is preceded by soaking in water at a temperature of 18-20°C for 33 hours to a final moisture content of 38-40%.

The technical result consists in obtaining the finished product with a large output with a high nutritional and biological value; the resulting product has improved the built quality and better absorbed by the body of animals.

Soaking the grain in water is the air-water method, which includes a water change, rinse the grain aeration air, suppression of microflora by adding bleach. Soaking in water is necessary for proceeding further in the infrared processing destructive processes (gelatinization and dextrinization starch in grain and inactivation of trypsin inhibitors. When soaking grains appearing and there is a deep restructuring of the entire enzyme complex, accompanied by complete inactivation of the proteinase. In addition, the wet grain becomes more plastic.

The choice of temperature soaking 18-20°C due to good water absorption of grain at a given temperature. At temperatures less than 18°C the grain longer absorb water. At temperatures over 20°C requires additional cost for heating water and very strongly developed microflora on the grain.

Soaking in the next 33 hours and achieve the grain moisture content of 38-40%, and inactivation of trypsin inhibitors. When soaking grains less than 33 hours it does not reach the required humidity 38%, trypsin inhibitors partially retain their activity. When soaking grains more than 33 hours it preuveneers to more than 40%humidity and can start to sprout.

Drying of grain after zamachivanie is necessary to prevent caking grain with a high moisture content, and for a more uniform placement of moistened grain on the conveyor belt before the intense infrared heat, which in turn prevents the appearance of charred grains of rye.

The grain drying is carried out infrared rays. When the slow thermal heating of the grain is gradual drying. The moisture in the grain is removed from it without disturbing the structure of the grain. The heating rate depends on the density of the incident flux of infrared radiation, the greater the density of the incident flux, the higher the heating rate of grain.

Drying grain rye occurs when the wavelength of the infrared rays of 0.9-1.1 µm and density of the falling stream 12-14 kW/m²for 2.5 to 3.0 minutes In the humidity of the grain is reduced to 30-32%. The grain is heated to a temperature of 45-50°C.

When IR radiation with a wavelength of less than 0.9 μm and density of the radiant flux of less than 12 kW/m²is very weak heating of the grain, which significantly lengthens the drying time. When the IR radiation with a wavelength of 1.1 μm and a density of radiant flux over 14 kW/m begin the processes of structural changes in the grain, and charring of individual grains.

The processing time of 2.5-3.0 min due to the need to evaporate water from the feed grain and heated to the drying temperature of 45-50°C. During processing in less than 2.5 minutes drying does not occur, while processing in ECENA more than 3.0 min grain begins to overheat and over-roasted.

When the temperature grain drying over 50°C is not increase energy consumption, the process of roasting of individual grains. At temperatures below 45°C the grain drying is very slow.

The final moisture content after drying 30-32% ensures that the amount of water in the grain, which is necessary to participate in the process of expansion, but also to destroy the structure of the rye grain (dextrinization and the gelatinization of the starch) of the infrared processing and means. If the final moisture content is less than 30%, the destructive processes in the grain flow is less intensive and the quality of the finished product produced low. When humidity is more than 32% of the corn cake and can grow, also significantly increases the energy consumption associated with the infrared processing and means in the flakes.

Use for heat treatment of grain wavelength range of infrared radiation of 0.9-1.1 µm corresponds to the maximum energy absorption by water molecules and hydroxyl group-OH, using the density of radiant flux 18-20 kW/m²lets warm up the grain simultaneously throughout the volume. Consequently intensely heated in the grain moisture, which leads to the increase of the internal pressure of the vapor environment in the grain and "heaving" of the latter.

When the IR radiation with a wavelength less than 09 μm and density of the radiant flux less than 18 kW/m ²there is a significant destruction of enzymes and vitamins, which reduces the nutritional value of the product. When using radiant flux with a wavelength of 1.1 μm and density of the radiant flux of more than 20 kW/m²a large portion of the radiant flux absorbed by the surface layers of the grain, which leads to a substantial overheating and, as a consequence, to charring.

Heating the grain to a temperature of 160-170°C necessary for the evaporation of part of the bound moisture and calls the appropriate fracture patterns of grain and starch granules, the degradation of starch to 14-16% with the formation of easily digestible foods - dextrins, increasing the content of water-soluble substances in grain rye up to 18-20%. When the moisture content of the grain is reduced to 12-13%. The grain becomes porous structure with a bulk weighing 350-400 g/l at 600-650 g/l of the original.

During the processing of grain to a temperature less than 160°C is insufficient dextrinization starch, slightly increasing the amount of water-soluble substances, therefore the product is of low quality. When processing the infrared rays of the grain to a temperature of 170°C is burning.

The processing time with 90-100 caused by the necessity of heating the grain to the desired temperature. During the processing of grain for less than 90 it is not necessary biochemical changes. In the processing of grain is for more than 100 is burning.

The grain they are pressing in a hot condition with a temperature of 150-160°C, the decrease after thermal processing due to free convection of air.

The means of grain at a temperature of 150-160°C and moisture content of 12-13% is due to the presence castelsilano starches having the character of a gel. The grain thus plastically starch granules associated molecular strands that give the gel a certain strength, which increases as the cooling of the grain after crushing.

When the grain temperature less than 150°C and humidity less than 12%, it does not possess sufficient plasticity and, consequently, produces a lot of crumbs in the means, resulting in reduced yield.

When the means of grain with a moisture content exceeding 13% of the finished product (cereal) unstable during storage and requires additional drying. At temperatures over 160°C intensifying the process of evaporation of moisture from coarse grains, which leads to increase its fragility when the means.

When the thickness of the flakes of 0.6-0.7 mm out of the finished product is 95-97% with high quality indicators flakes.

When the means of grain into flakes with a thickness of 0.6 mm is formed a lot of crumbs, which reduces the yield. When the means of grain into flakes of a thickness exceeding 0.7 mm decreases the quality of the finished product due to its lack of mechanochemically.</>

The method is as follows:

Rye grain with moisture content of 12-14%, cleaned, soaked in water with a temperature of 18-20°C for 33 hours to a final moisture content of 38-40%, dried infrared rays at a wavelength of 0.9 to 1.1 µm and density of the radiant flux 12-14 kW/m²in the course of 2.5-3.0 min to a moisture content of 30-32%, processed infrared rays at a wavelength of 0.9 to 1.1 µm and density of the radiant flux 18-20 kW/m²within 90-100 C. the temperature inside the grain reaches 160-170°C, and its moisture content is reduced to 12-13%. The grain in the hot condition (grain temperature of 150-160°C) they are pressing into flakes with a thickness of 0.6-0.7 mm

Example 1. Rye grain moisture 12%, cleaned, soaked 33 hours at a water temperature of 18°C to a moisture content of 38%, dry infrared rays at a wavelength of 0.9 μm and density of the radiant flux 12 kW/m²within 2.5 minutes to a moisture content of 32%, is subjected to IR-treated at a wavelength of 0.9 μm and density of the radiant flux 18 kW/m²within 90 C. the Temperature inside the grain reaches 160°C. Then the grain they are pressing on the rolls in the form of flakes of a thickness of 0.6 mm

The output of cereals is 95%, the number of dextrins - 14,0%, the content of water-soluble substances and 18.2%, bulk density of the flakes to 220 g/L. Happens inactivation of trypsin inhibitors.

Example 2. Rye grain moisture 13%, cleaned, soaked 33 hours at a water temperature of 19°C to a moisture content of 39%, drying the infrared rays at a wavelength of 1.0 μm and density of the radiant flux 13 kW/m ²during 2,8 min to a moisture content of 31%, is subjected to IR-treated at a wavelength of 1.0 μm and density of the radiant flux 19 kW/m²95 C. the Temperature inside the grain reaches 165°C. Then the grain they are pressing on the rolls in the form of flakes of a thickness of 0.6 mm

The output of cereals is 96%, the amount of dextrins to 15.0%, the content of water-soluble substances - 19,0%, bulk density of the flakes is 210 g/L. Happens inactivation of trypsin inhibitors.

Example 3. Rye grain moisture 14%, cleaned, soaked 33 hours at a temperature of 20°C to a moisture content of 40%, dried infrared rays at a wavelength of 1.1 µm and density of the radiant flux 14 kW/m²during 3,0 min to a moisture content of 30%, is subjected to IR-treated at a wavelength of 1.1 μm and density of the radiant flux of 20 kW/m²over 100 C. the Temperature inside the grain reaches 170°C. Then the grain they are pressing on the rolls into flakes with a thickness of 0.7 mm

The output of cereals is 97%, the number of dextrins is 16.0%, the content of water-soluble substances to 20.0%, bulk density of cereal - 200 g/l Is the inactivation of trypsin inhibitors.

To prove the optimality of the proposed in the claims of parameters further studies using transcendent values.

Example 4. Rye grain moisture 11%, cleaned, soaked 32 hours at a water temperature of 17°C to a moisture content of 37%, dry IR is Okami at a wavelength of 0.8 μm and density of the radiant flux 11 kW/m ²during 2,0 min to a moisture content of 34%, is subjected to IR-treated at a wavelength of 0.8 μm and density of the radiant flux 17 kW/m²over 80 C. the Temperature inside the grain reaches 140°C. Then the grain they are pressing on the rolls in the form of flakes of a thickness of 0,5 mm

The output of cereals is 94%, the amount of dextrins - 11,0%, the content of water-soluble substances at 16.0%, bulk density of the flakes - 230 g/L. there Is a partial inactivation of trypsin inhibitors.

Example 5. Rye grain is 15% moisture, cleaned, soaked 34 hours at a water temperature of 21°C to a moisture content of 42%, dry infrared rays at a wavelength of 1.2 microns and the density of the radiant flux of 15 kW/m²within 3.5 minutes to a moisture content of 28%, is subjected to IR-treated at a wavelength of 1.2 μm and density of the radiant flux 21 kW/m²over 115 C. the Temperature inside the grain reaches 190°C. Then the grain they are pressing on the rolls into flakes with a thickness of 0.8 mm.

The output of cereals is 85%, the number of dextrins - 17,0%, the content of water-soluble substances - 22,0%, bulk density of the flakes is 210 g/L. Happens inactivation of trypsin inhibitors.

Thus, when using a modal parameters for example 4 reduced the yield of cereal, reduces the amount of dextrin, water-soluble substances, increases bulk density of the flakes at the same time, the realization of the method according to example 5 it is possible to increase the amount of dextrin is in and water-soluble substances, to reduce the bulk weight of the flakes, however, is the burning of the grain, resulting in decreased yield of cereals. As in example 4, and example 5 is the inactivation of trypsin inhibitors.

Therefore, the use of the invention in comparison with the prototype, allows to increase the yield of cereals to 95-97%, increase the value of the finished product by increasing the number of dextrins with 1.5-2.0% to 14-16%, increasing the content of water-soluble substances to 18-20%, reduce the bulk weight of the flakes up to 25%, reducing the thickness of the flakes with 1,0-1,2 mm to about 0.6-0.7 mm In the finished product is better absorbed. In addition, the invention allows to completely inactivate trypsin inhibitors, thereby feeding the product is biologically more valuable.

Sources of information

1. 1, 115, 513. Rye flakes, A., Heyman A. April, 1966 [24 May, 1965] No. 21976/65 Heading A2Q, A23L 1/10.

2. UK application No. 1311066, 1973, No. 4382, A2Q, A23L1/10.

Method for the production of flakes of coarse grains of rye, including cleaning of impurities from the grain, soaking grains, grain drying infrared rays, the processing of the infrared rays with further means in flakes, characterized in that soaking the grain in water is carried out at a temperature of 18-20°C for 33 hours until the grain moisture content of 38-40%, grain drying infrared rays is carried out at a wavelength of 0.9-1.1 µm and density of the radiant flux 12-14 the W/m ²in the course of 2.5-3.0 min to a moisture content of 30-32%, grain processing infrared rays is carried out at a wavelength of 0.9-1.1 µm and density of the radiant flux 18-20 kW/m²within 90-100 with until the grain temperature of 160-170°C, followed by means in the form of flakes of a thickness of 0.6-0.7 mm