METHOD FOR PRODUCTION OF AMARANTH SEEDS GRINDING PRODUCTS AND TECHNOLOGICAL LINE FOR ITS IMPLEMENTATION Russian patent published in 2014 - IPC B02C9/04 

FIELD: food industry.

SUBSTANCE: seeds are cleaned, moistened, softened and separated into components by way of kernel flattening and hulling. Seed germs are separated from seed kernels. Ground mass is sorted out with the help of sieves to isolate germ and bran meal grits at all the stages. At the final stage of the ground mass sorting out endosperm flakes are retrieved. Prior to moistening, seeds are maintained at a temperature of 18-20°C until their moisture content is 14-15 wt %. After grinding, all the components are repeatedly milled to produce flour. Germ meal grits are divided into oil and extraction cake. Extraction cake is repeatedly milled to produce defatted flour. Additionally, germs are extracted from endosperm flakes after sorting out. The technological line contains communicating grinder systems (14-16, 22, 23), a magnetic apparatus (2), an extractor (12), a softening bin (1) and eight more bins (9, 10, 11, 13, 18-21) for separate storage of grinding products. The first (14) and the second (15) grinder systems are parallel, each including a roller mill with sieves. The third (16) grinder system represents a finishing machine (5). The first (6) and the second (7) milling rollers (intended for production of amaranth endosperm flour and for production of native protein flour and bran respectively) form two separate grinder branches.

EFFECT: invention allows to improve the quality of different types of products of amaranth seeds in-depth processing and to reduce labour intensity.

4 cl, 1 dwg, 1 tbl