RU2630455C1 - Method of accelerated drying of pasta with additives - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: extruded products from wheat flour, oatmeal and fine mince of freeze-dried meat with particles of not more than 325 microns at the ratio of 55:30:15 are arranged on a sieve pan with 5×5-mm cells and dried. Drying the products is carried out using ultrasound in a drying cabinet at the air temperature of 95°C, the humidity of 95% and the sound pressure level of 140 dB for 2 minutes and at the temperature of 60°C, the humidity of 70% and the sound pressure level of 140 dB for 53 minutes to 11% humidity of finished products.

EFFECT: reducing the drying time of pasta and improving its quality.

2 dwg

Description

The invention relates to the food industry and is intended for drying pasta.

Known technologies for drying pasta without additives are unacceptable due to the rapid increase in acidity and spoilage of pasta with meat additives (Macaroni production. Edited by M.E. Chernov. M .: Mir, 1994, p. 74, 91; Nazarov NI Technology of pasta. M: Food industry, 1978, p. 216; Method of drying pasta according to patent RU No. 2087104, A23L 1/16, 08/20/97) [1, 2, 3] .

A known method of drying pasta (patent No. 2240709) [4], aimed at steaming, high-temperature exposure and cooling of products, steam treatment is carried out in combination with exposure to a semi-finished product of infrared rays. The high-temperature effect is carried out in a convective manner, first until the product loses its plastic properties, then under the influence of microwave heating, and the products are cooled with air with a gradually decreasing temperature, and the loss of plastic properties is judged by the achievement of the ultimate tensile strength of 105%. This method does not allow drying of pasta with a complex additive.

A known method for the production of pasta (patent No. 2591458) [5], this method proposes the pressing of pasta with a complex additive in the ultrasound field, but drying is carried out in the traditional way.

A known method for the production of pasta (RF patent No. 2358453) [6], taken as a prototype. It has significant disadvantages in that pasta has reduced strength and high porosity, reducing shelf life and cooking properties of the product due to the insufficient connection of flour particles and ingredients. The drying process of pasta is 5-6 hours, while it does not allow the production of quality products with a complex additive.

An object of the invention is to make it possible to reduce the drying time of pasta with additives while improving quality characteristics, to a moisture content of 11%.

The technical problem is solved due to the fact that the pressed semi-finished products from wheat flour, oat flour and finely ground minced meat of freeze-drying meat with particles no larger than 325 microns in a ratio of 55:30:15, characterized in that they are now placed on a mesh pallet, cell 5 × 5 mm, dried using ultrasound in a modernized drying cabinet at an air temperature of + 95 ° С, air humidity of 95%, at a sound pressure level of 140 dB for 2 minutes and at a temperature of + 60 ° С, 70% humidity and sound level pressure of 140 dB 53 minutes to a finished product humidity of 11%.

A method for the production of pasta with additives is illustrated in FIG. 1 and 2.

In FIG. 1 shows a modernized drying oven for drying pasta with additives, where it is indicated: pos. 1 - ultrasound generator; pos. 2 - pasta; pos. 3 - camera; pos. 4 - a baking sheet; pos. 5 - ultrasonic emitter; pos. 6 - control unit; pos. 7 - fan; pos. 8 - door; pos. 9 - case; pos. 10 - electric heating elements; pos. 11 - wire.

A structurally modernized drying oven for drying pasta with additives can be performed as shown in FIG. 1: case (9) (as an option, combi oven), baking tray (4) (as an option, made of stainless wire mesh with cells 5 × 5 mm, wire thickness 1 mm). Ultrasonic emitter (5) (as a variant, piezoelectric, Nightingale series UZAGS-0,3 / 22-O [7]). Fan (7) (as an option, paddle). Electric heating elements (10) (as an option, two pcs., In special ceramics, the lower one is 1.5-2 times more powerful than the upper one and with a total power of about 15% of the power of the main heating elements of the combi steamer), giving infrared radiation with a wavelength of 2- 10 μm. However, such a high-speed temperature-uniform drying mode leads to the formation of significant residual mechanical stresses in pasta, which is unacceptable, and therefore the changes described below are made.

The modernized drying oven for drying pasta with additives works as follows: pasta (2) is placed on a mesh pan (4) in the chamber (3). On the control unit (6) set the program for the drying process of this variety of pasta (2). In the chamber (3), within 15-45 seconds, the set temperature + 95 ° С, air humidity 95%, and sound pressure level 140 dB in the first drying period - 2 minutes are automatically set, the ultrasonic emitter (5) is turned on [7, 8] and electric heater (10), infrared radiation penetrates deeper into pasta and, basically, energy is spent on volumetric evaporation of water, which accelerates the drying process. The program automatically sets the drying temperature of pasta (2) + 60 ° C, humidity 70%, the sound pressure level of 140 dB for the second drying period, which is 53 minutes, before drying the finished products with humidity - 11%. Upon reaching the humidity of pasta (2) - 11%, heating of the chamber (3) ceases, and the ultrasonic emitter (5) continues to work, like the fan (7), intensifying the process of stabilization and cooling of pasta (2) to a temperature of 30-26 ° C, after which the products are aged before packaging in a dry room. In the process of stabilization of pasta (2), the temperature and humidity indicators are equalized over their entire volume (layers) and the residual mechanical stresses in the products are reduced to an acceptable level, eliminating the possibility of deterioration of the mechanical strength of the products dried by the proposed technology.

To remove moisture and maintain a certain humidity, fresh air was automatically supplied to the chamber (3) and the set temperature was ensured due to heating by an electric heating element (10).

Along with reducing the boundary layer, the acoustic drying method also provides other advantages. At one stage of drying, acoustic vibrations penetrate the pores and cracks of pasta and create rapidly changing zones of increased and rarefied pressure in them, playing the role of a moisture pump from deep layers [9].

The experiments conducted on the basis of ITMO in St. Petersburg in 2015 showed that the effects of the use of ultrasound and electric heating elements with infrared radiation during drying of pasta with additives had a positive effect on the acceleration of the drying process (by 35-40%) of FIG. 2 and product quality. In FIG. 2 shows a graph for drying pasta with a complex additive: 1 - without ultrasound; 2 - at a maximum sound pressure level of 140 dB. The nature of the curves shows that the ultrasonic effect is very significant, where heat combined with ultrasound is used to dry pasta, which allows to intensify the process of even high-temperature drying by 24-26% without disturbing the shape and strength, ensuring high quality products.

Samples 1, when dried without ultrasound, changed shape and had numerous cracks, and due to slow drying, beef meat underwent microbial contamination (pH ≥4 °).

At the end of stabilization, the cooling of pasta to ambient temperature by forced blowing of air from the room in the presence of ultrasound significantly accelerates this part of the work process.

Thus, the proposed method of accelerated drying of pasta with additives has a novelty and significant differences from the prototype, providing it with new useful characteristics, can reduce the drying time of pasta with additives while improving quality characteristics.

Literature

1. Pasta production. Ed. M.E. Chernova. M.: Mir, 1994, p. 74, 91.

2. Nazarov N.I. Pasta technology. M .: Food industry, 1978, p. 216.

3. The method of drying pasta. Patent RU No. 2087104, A23L 1/16, 08.20.97.

4. Method for the production of pasta. Patent No. 2358453.

5. Method for the production of pasta. Patent No. 2591458.

6. Patent for utility model RU 158128, January 12, 2015. Device for the production of bakery products.

7. Khmelev V.N. Ultrasonic multifunctional and specialized devices for the intensification of technological processes in industry [Text] / V.N. Khmelev [et al.]. - Barnaul: AltSTU, 2007 .-- 416 p.

8. The method of drying pasta. Patent for invention RU No. 2087104, A23L 1/16, 08.20.97,

9. Khmelev V.N., Shalunov A.V., Barsukov R.V., Tsyganok S.N., Lebedev A.N. The study of the effectiveness of ultrasonic drying. Biysk Technological Institute GOU VPO AltGTU, Electronic journal "Technical Acoustics", 2009, No. 6.

Claims (1)

A method of accelerated drying of pasta with additives, characterized in that the extruded products of wheat flour, oat flour and finely ground minced meat of freeze-drying with particles no larger than 325 microns in a ratio of 55:30:15 are placed on a mesh tray with cells 5 × 5 mm , dried using ultrasound in an oven at an air temperature of 95 ° C, air humidity 95% and a sound pressure level of 140 dB for 2 minutes and at a temperature of 60 ° C, humidity 70% and a sound pressure level of 140 dB for 53 minutes to humidity ty of finished products 11%.

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