INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
| Autor: | Borodulin D.M., Shulbaeva M.T., Musina O.N., Shepieva B.M. |
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| Jazyk: | ruština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Техника и технология пищевых производств, Vol 46, Iss 3, Pp 15-22 (2017) |
| Druh dokumentu: | article |
| ISSN: | 2074-9414 2313-1748 |
| DOI: | 10.21179/2074-9414-2017-3-15-22 |
| Popis: | Priority directions in the food production sphere are the development of new types of high quality food products, their production methods, storage and transportation. The objects of study are barley grain and wheat grain of 2016 harvest grown on the territory of the Tashtypsky district of the Republic of Khakassia. Rational parameters and technological modes for the production of improved talgan have been established. The influence of heat treatment on the chemical composition of wheat and barley grain has been studied. Kinetics of the change in moisture content of crushed grain fractions has been investigated. The regression model has been obtained which enables us to predict the product quality. The system of apparatuses of the talgan production line has been developed using the improved method on the basis of the data obtained. The characteristic of the proposed technological scheme is its easy integration into modern grain processing enterprises. Talgan production with the innovative method is carried out as follows:grain in shell is subjected to cleaning from foreign impurities on a vibrating screen with magnetic catcher. Then, the grain base is ground in a roller machine to a particle size of 0.35- 0.65 mm. Free from shells ground grain cultures are sent by portions to the cereal fryer for 2-3 minutes, at the temperature of 110 °C. Since the ground grain is subjected to heat treatment (3-4 times), the time in the cereal fryer is halved, leaving all the valuable components in the finished product. Further, the product and the ground compositions of the additional components are fed to a mixer in which they are mixed to a homogeneous dry mass. The finished grain product is fed to the filling machine. Talgan is intended for use in recipes of new or traditional foods. It will enable to change the chemical composition of combined food products and increase the content of a number of essential nutrients, such as protein, carbohydrates, vitamins and minerals. |
| Databáze: | Directory of Open Access Journals |
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