• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    1. A method of preparing breadcrumbs, which includes heat treatment of crushed starch-containing raw materials with exposure to raw materials with steam, moistening, fractionation and drying of the resulting product, characterized in that, in order to improve the quality of the finished product and simplify the process, moistening of the raw materials is carried out before it is heat treated humidity of 20-50 wt.% with the formation of agglomerates, after being wetted, they are granulated, water vapor during heat treatment is used with a temperature of 90-200 s, heat treatment is carried out for 1-2.0 m in, and the fractionation of the obtained product is carried out after drying on the screens. 2. Method POP.1, and with the fact that the granulation of the agglomerates is carried out up to the size of parts O, 1-20 mm when exposed to mechanical shock force. 3. Installation for preparation of breadcrumbs containing. device For moistening the raw material, a device for heat treating the raw material, a drying device, a grinder and a classifier for the fractionation of the product, so that, in order to improve the quality of the product and simplify the design of the plant, the moistening device for the raw material is equipped with an agitator, A crusher is installed between the humidification device and the heat treatment device for the raw materials, and a classifier for product fractionation is installed between the drying device and the grinder. . . 4. Installation according to Clause 3, characterized in that the classifier is made in the form of a number of sieves, the first and second of which are connected to the grinder, made in the form of corrugated rolls. 5. The installation according to p. 3 and 4, is distinguished by the fact that the working kg of the device for the heat treatment of the raw material is supplied with a sieve tape,. Priority points: 15.03.79 on PP.1 and 2; 16.05,79 on PP.3-5.
    公开号:SU1022649A3
    申请号:SU802894297
    申请日:1980-03-13
    公开日:1983-06-07
    发明作者:Зайлер Вернер
    申请人:Гебрюдер Бюлер Аг (Фирма)；
    IPC主号:
    专利说明:

    It refers to a particular panirov to sposol cooking ares.
    compositing arys based on starch, which shut up crushed raw material is subjected to thermal treatment with an approximate pressure with raw water, up to 26% water, convertible to compact for 5 s, about 150 C for 8-12 s, dough in a dish, drying at a content of 8-10%, shallow. These devices contain raw materials, a device for processing and drying, a grinder and a classroom for a wetting device for transferring mass into steep structures for a thermot (dough) - extruded from baked: for drying, grinder, and grind.
    The well-known method of the process of hemi-creepers, with this product, is not. nor - simplification of the quality of the finished e simplification of the structure of the goal
    cooking pai, including to the ground starch with the effect on rum, moisturizing,
    and drying of the obtained raw material is carried out by processing to a moisture content with the formation of a moisturizing steam;
    and the fractionation of kta is carried out after drying.
    e agglomerates prey to mechanical particle size to achieve this goal in a bread crumbs preparation device containing a device for moistening the raw material, a device for heat treating the raw material, a drying device, a grinder and a classifier for fractioning the product, a device for moistening the raw material with an agitator, between the moistening device and a crusher is installed with a device for heat treatment of the raw material, and a cassifier for product fractionation is installed between the dryers nym device and grinder.
    The classifier can be made in the form of a number of sieves, the first and second of which are connected with a chopper made in the form of corrugated rolls.
    The working chamber of the device for the heat treatment of raw materials may be provided with a sieve tape.
    FIG. 1 shows a diagram of an installation for preparing breadcrumbs; in fig. 2 is a device for removing raw materials equipped with a stirrer; FIG. 3 - mixer, cross section; in fig. 4 - crusher, longitudinal section; in fig. 5 the same cross section; ya fig. 6 - drying device; in fig. 7 - a device for the heat treatment of raw materials (the working chamber is provided with a sieve tape); in fig. 8- the same, the working chamber contains a rotating shaft equipped with blades; in fig. 9 diagram of the installation for the preparation of breadcrumbs, option.
    The installation contains a dispenser 1, equipped with pipes 2-4 for supplying elR, water. and additives and tube 5 for recycling the mixer with a fraction from the classification stage, device 6 for wetting the raw material, equipped with a stirrer 7, crusher 8, device 9 for heat treating the raw material, drying device 10, classifier 11, made in the form of a number of sieves, and grinder 12 In this case, the mixer 7 contains a rotating shaft 13 equipped with blades 14 and a discharge device 15. The first and second sieves 16 and 17 of the classifier 11 are connected to a shredder 12 made in the form of grooved rolls 18. The classifier 11 is equipped with a pipe 19 to drain paneers full-time crackers from the bottom sieve.
    The wetting device 6 (FIG. 2) is made in the form of a pipe with nozzles. The mixer (Figs. 2 and 3) contains two rotary shafts in opposite directions of the shaft 13, which through the pulleys 20, 21 and the belt 22 are connected to the engine 23.
    Crusher 8 (Fig. 4 and 5) is equipped with inlet and outlet nozzles 24 and 25 and a quick-rotor rotor 26 equipped with serrated knives 27 and connected to engine 28 through exchange pulleys 29 and 30. The drying device 10 (Fig. 6 contains one above other scaly ribbons 31. The device 9 for heat treatment of the raw material (Fig. 7) contains a sieve belt 32 consisting of lower and branch branches 33 and 34, between which is installed a steam tubular accumulator 35 equipped with nozzles 36 and a pipe 37 for supplying steam . Above the upper branch 34 of the sieve strip 3 is a stake. A pack 38 provided with an outlet nozzle 39. The device shown in Fig. 9 differs from the device shown in Fig. 1 in that the device 9 for heat treating the raw material contains a rotary shaft 40 provided with blades 41 and the fact that An additional crusher 8 is installed by the device 9 for heat treatment of the raw material and the drying device 10. In addition, the device 9 (Fig. 8 is provided with inlet and outlet patches 42 and 43 and an insulating jacket 44 heated by a fluid circulating through pipes 45 and 46. The working chamber 47 includes a series of nozzles 48 for feeding steam connected to supply pipe 49. Example. The process is carried out in the proposed device (Fig. 1-7, White flour from wheat N 550 is used as raw material, it has the following composition,% (calculated on the dry matter): Ash Starch Protein Fat Initial moisture content of the raw material is 12.3%. 500 kg of this raw material is supplied for moistening with water to a moisture content of 39.4% with the formation of agglomerates by intensive mixing.After 10 minutes the agglomerates are granulated to a particle size of 8 mm, after which they are subjected to heat treatment for 3 minutes with exposure to water vapor. PREVIOUS: 1st product is dried with average order. Grade 80c and it, followed by fractionation by a sieve. Breadcrumbs with a particle size of 200–1800 µm are obtained. Their degree of lyration is 90%. Kleisteri is optimal. The degree of swelling is 1: 4.8. Example 1 is repeated, with the difference that dredged crushed durum wheat is used, the raw material is moistened to 24%, the heat treatment is carried out at 90 ° C for 6 minutes, and the drying at 80 ° C H & The resulting breadcrumbs have a grain size of 200-1800 microns. The degree of gelation is 60%, and the degree of swelling is 1: 2.0. Example 3. Example 1 is repeated, with the difference that the mixture is processed with white flour (from wheat) with salt, paprika, modified starch and pepper. The initial moisture content of the raw material is 13.8%. In this case, the raw material is moistened to 29.8%, heat treatment is carried out for 220 s, and drying at 72.5 s and a relative humidity of 34% (21 ° C). Get the breadcrumbs particle size of 200-1800 microns. The degree of gelation is 85%, and the degree of swelling is 1: 3.5. Example 4. Example 1 is repeated with the difference that durum wheat cereal with a grain size of 0.3-0.7 mm and a moisture content of 11.4% is used. Raw materials have the following composition,%: ash 0.77; starch 75.8; protein 11.03 and fat 1.5 (each time, calculated on the dry matter). At the same time, the raw material is moistened to 34%, heat treated, carried out for 4 minutes, and dried at 70 ° C and relative humidity of 45% (-Nut 15 ° C). Breadcrumbs of a grain size of 500-1500 µm particles are obtained, with a gelling degree of 80%. Their swelling capacity is 1: 3. Example 5. Example 1 is repeated with the difference that a mixture of 50% white flour NQ 550 and 50% corn flour, having a moisture content of 13.6%, a grain size of 200 µm and the following composition,%, is used: Starch Maltose Protein This raw material moistened to 32.5%, heat treated at 98 ° C for 4 minutes, and dried at 80 ° C at 21% relative humidity. The resulting grain crumbs have a particle size of 200600 microns. Their degree of gelation is 85%, and the degree of swelling is 1: 3. Example 6. Example 1 is repeated, with the difference that the raw material is brought to a moisture content of 20%, the resulting agglomerates are granulated to a particle size reduction of 0.1 mm, and the heat treatment is carried out using steam water for 20 minutes. You get breading crumbs with the same quality as those obtained according to example 1.
    7. Repeat example 1 that the raw material is brought to the obtained agglomerates of a particle size of 20 mm and is carried out with water vapor.
    at 200 ° C for 1 min. You get breading crumbs that have the same quality as sandwiches, obtained according to example 1.
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    权利要求:
    Claims (5)
    [1]
    METHOD FOR PREPARING BREAD DRIEDS AND INSTALLATION FOR ITS · IMPLEMENTATION.
    (57) 1. A method of preparing breadcrumbs, including heat treatment of crushed starch-containing raw materials with water vapor, moistening, fractionating and drying the resulting product, characterized in that, in order to improve the quality of the finished product and simplify the process, the raw materials are moistened before heat treatment to a moisture content of 20-50 wt.% with the formation of agglomerates, after wetting, they are granulated, steam during heat treatment is used with a temperature of 90-200 ° C, heat treatment is carried out for 1-2.0 minutes, and fractionation of the obtained product is carried out after drying on a sieve.
    [2]
    2. The method according to claim 1, with respect to the fact that granulation of agglomerates is carried out to a particle size of 0.1-20 mm when exposed to mechanical impact force.
    [3]
    3. Installation for the preparation of breadcrumbs containing. a device for moistening raw materials, a device for heat treatment of raw materials, a drying device, a shredder and a classifier for fractionating a product, r a crusher is installed between the humidifier and the device for heat treatment of raw materials, and a classifier for product fractionation is installed between the drying device and the grinder. ...
    [4]
    4. Installation according to claim 3, wherein the classifier is made in the form of a series of screens, the first and second of which are connected to the grinder, made in the form of corrugated rolls.
    [5]
    5. Installation according to items 3 and 4, distinguishing me by the fact that the working chamber of the device for heat treatment of raw materials is equipped with a sieve tape.,
    Priority on points:
    03/15/79 according to claims 1 and 2;
    05.16.79 according to claims 3-5.
    SU <„, 1022649
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    引用文献:
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH250579A|CH645250A5|1979-03-15|1979-03-15|Process and apparatus for the continuous production of breadcrumbs , and these breadcrumbs|
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