RU-2861325-C1 - METHOD FOR PRODUCING MULTI-COMPONENT FUNCTIONAL FLOUR MIXTURE BASED ON LENTILS, PEAS, POLISHED MILLET, PEARL BARLEY, BUCKWHEAT AND OAT GROATS

Abstract

FIELD: food industry. SUBSTANCE: invention relates to the production of dry functional flour mixtures based on lentils, peas, polished millet, pearl barley, buckwheat and oat groats. The method for producing a functional flour mixture includes preliminary mixing of lentil seeds 26.3%, peas 22.0%, polished millet groats 22.0%, pearl barley 12.0%, buckwheat groats 10%, oat groats 6.0%, salt 1.2%, coriander 0.3% and black pepper 0.2%. Then the finished functional grain grinding mixture is sequentially ground on 2 crushing systems with a hammer rotation speed of 3000 rpm and on 4 grinding systems on roller mills with the arrangement of flutes back to back with a rotation speed of the fast roll of 6.0 m/s. The ratio of the peripheral speeds of the fast- and slow-rotating rolls is 2.0, and the flute density of the rolls is from 9 pieces per 1 cm, with a flute slope of 11%. Then the grinding products are sorted and the functional flour mixture is sieved on sieves with a nominal mesh opening size of 224 mcm. EFFECT: possibility to expand the range of raw materials obtained during the implementation of the claimed method and used in children's, school and rational nutrition, as well as for the elderly, and to improve the consumer properties and expand the range of finished products. 1 cl, 1 dwg, 1 tbl, 1 ex

Inventors

• Kandrokov Roman Khazhsetovich
• VASYUKOVA ANNA TIMOFEEVNA
• Kusova Irina Uruzmagovna

Dates

Publication Date

20260504

Application Date

20250530

Claims (1)

1. A method for producing a multi-component functional flour mixture based on lentils, peas, polished millet, pearl barley, buckwheat and oatmeal, characterized in that lentil seeds are first pre-mixed in an amount of 26.3%, peas in an amount of 22.0%, polished millet in an amount of 22.0%, pearl barley in an amount of 12.0%, buckwheat in an amount of 10%, oatmeal in an amount of 6.0%, salt 1.2%, coriander 0.3% and black pepper 0.2%, after which the finished multi-component functional grain grinding mixture is sequentially ground in 2-crushing systems with a hammer rotation frequency of 3000 rpm and in 4-grinding systems on roller machines with an arrangement back-to-back riffle with a fast roller rotation speed of 6.0 m/s, with a ratio of the circular speeds of the fast and slow rotating rollers of 2.0, with a roller cutting density of 9 pieces per 1 cm, with a riffle slope of 11%, followed by sorting of the milling products and sifting of the functional flour mixture based on lentils, peas, polished millet, pearl barley, buckwheat and oatmeal on sieves with a nominal mesh size of 224 µm.

Description

The invention relates to the food industry, namely to the production of dry functional flour mixtures, and can be used in children's, school and balanced nutrition, as well as for the elderly. A multi-component dry functional flour mix based on lentils, peas, polished millet, pearl barley, buckwheat, and oatmeal is intended for the production of flour-based culinary products for children aged 18 years and under. Therefore, the design was carried out taking into account FAO/WHO requirements for amino acid scores for this age group. A specific age group was used as an example to illustrate the functionality of the computer program. The program's results yielded data containing quantitative values for the recipe components of the simulated flour mixes, balanced in terms of amino acid score. A dry functional flour mix based on lentils, peas, polished millet, pearl barley, buckwheat, and oatmeal, designed using the 1C "School Meals" program, meets the functional requirements for a reference product for selected age groups of children. Patent RU 2602629, "Method for Obtaining Dry Functional Mixtures," involves portioning wheat flour or composite flour mixtures and additional raw materials (sugar, powdered sugar, table salt, egg powder, egg white, and malt) and packaging them in paper bags. The resulting dry mixtures are stored at 20-23°C for one year [1]. A disadvantage of this method is the insignificant amount of biologically active substances that allow bakery products to be enriched with vitamins and minerals. This method does not contain any functional fillers. Known patent RU 2367157 "Method for obtaining a flour mixture and its composition" provides for the preparation of a mixture of wheat or rye flour, modified flour, fortifiers, vitamin supplements and malt products. As a modified flour, flour of cereals and / or legumes obtained by extrusion is used. Flour mixture includes a mixture of grain material flour, modified product flour, fortifiers, vitamin supplements, malt products, taken in the following ratio of components, wt. %: grain material flour 84.5-96.9; modified product flour 1.0-5.0; fortifiers 1.0-5.0; vitamin supplement 0.1-0.5; malt products 1.0-5.0. The disadvantage of this method is that the degree of grinding of cereal flour and its low yield are unknown. Known is patent RU 2151525 "Corrective additive for pasta dough and a method for producing pasta", which includes, in wt. %: phosphoric acid salts 0.32-58.8, ascorbic acid 0.02-1.84, food coloring 0.03-15.62 and a substance improving the structure of pasta dough - the rest. As a substance improving the structure of pasta dough, an amino acid and / or a polysaccharide, and / or an anionic and / or non-ionic food surfactant, and / or a protein-containing substance are taken. The method for producing pasta involves preparing dough from flour, a liquid phase and a corrective additive, including the said components taken in the above amounts, as well as molding the products and drying them. The invention makes it possible to improve the structural properties of pasta dough regardless of the characteristics of the flour used for its preparation, eliminate cracking of the products during drying and improve the cooking properties of pasta. The disadvantage of this method is that the effect of the polysaccharide used is unknown: swelling starch, and/or phosphate starch, and/or extrusion starch, and/or pectin, or a mixture of pectins, and/or alginate, and/or a modified form of cellulose in the production of yeast dough. During the analysis of the array of patent and scientific literature, no source of information was identified that could be used as the closest analogue. The technical problem solved by implementing the developed technical solution consists of developing an effective technology for the combined processing of lentils, peas, polished millet, pearl barley, buckwheat, oatmeal, and spices to produce a functional flour mixture for use in children's, school, and balanced nutrition, as well as for the elderly. The technical result achieved by implementing the claimed method consists in expanding the range of raw materials (functional flour mixture based on lentils, peas, polished millet, pearl barley, buckwheat and oatmeal) used in children's, school and balanced nutrition, as well as for the elderly, improving consumer properties and expanding the range of finished products. In order to achieve the specified technical result, it is proposed to use the developed method for obtaining a multi-component functional flour mixture based on lentils, peas, polished millet, pearl barley, buckwheat and oatmeal, characterized by the fact that first, lentil seeds are mixed in the amount of 26.3%, peas in the amount of 22.0%, polished millet in the amount of 22.0%, pearl barley in the amount of 12.0%, buckwheat in the amount of 10%, oatmeal in the amount of 6.0%, salt 1.2%, coriander 0.3% and black pepper 0.2%, after which the finished multi-component f