Oats grain grinding technology development for food concentrate production
Автор: Victor N. Nevzorov, Denis S. Bezyazykov, Zhanna A. Kokh, Igor V. Matskevich, Elena N. Oleinikova
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 9, 2021 года.
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The aim of the study is to develop a technology for instant food concentrates of cereals with increased nutritional and biological value using oat flour and wild plant raw materials from the northern territories and the Arctic zone of the Krasnoyarsk Region. Research objectives: 1) to develop the design of a device for fine grinding of oat grain; 2) to develop a recipe for food concentrates "Oatmeal with lingonberries" and "Oatmeal with blueberries". The object of the study is oat flour obtained in the process of grinding steamed oat grains using the volumetric vortex grinding method, using methods of comparative analysis, experimental tests and patent research on international and Russian information bases, the content and procedure of which is determined by GOST R 15.011-96 "System for the development and products launch for production." A new equipment for producing oat flour from steamed oat grain has been developed, which provides for the use of a volume-vortex grinding method, which consists in the use of movable and stationary cutting knives, the center distance of which is slightly less than the width of the oat grain, which makes it possible to regulate the fractional composition of the resulting flour. To perform this technological working operation, a machine was made for grinding steamed oat grain, which is universal, with the possibility of obtaining oat flour of different fractional composition by adjusting the gap between the working bodies of the machine, the novelty of the design of which is at the level of the invention, which is confirmed by the patent of the Russian Federation No. 2546273 "Screw grinder". From the obtained oat flour, new formulations of instant oatmeal (food concentrates) of increased nutritional value have been developed due to the process of steaming oat grain, grinding it into flour and enriching it with biologically active sub-stances contained in the berry raw materials of the Arctic zone and northern territories of the Krasnoyarsk Region.
Parboiled oat grain, technology, patent research, machine, grain grinding, parboiled grain flour, food concentrates.
Короткий адрес: https://sciup.org/140257824
IDR: 140257824 | DOI: 10.36718/1819-4036-2021-9-208-213