METHOD FOR WASTE-FREE PROCESSING OF AMARANTH SEEDS Russian patent published in 2023 - IPC C11B1/00 

FIELD: food industry.

SUBSTANCE: invention relates to the fat-and-oil, feed and food industries. A method for waste-free processing of amaranth seeds; the amaranth seeds are fed into an elevator, in the foot of which a magnetic separator is mounted, for cleaning from ferrous impurities, then the cleaned grain is divided into three fractions: the first fraction with dimensions of 0.6-1.2 mm, the second large fraction with dimensions over 1.2 mm and a third fine fraction with dimensions less than 0.6 mm; the first fraction is sent for optical sorting of grain into white and black, the second fraction is used as seed material, and the third fine fraction is sent for pressing; black grain of the first fraction is sent for pressing, and white grain is divided into 3 sizes: the first - with dimensions of 1.0-1.2 mm, the second - with dimensions of 0.8-1.0 mm, the third - with dimensions of 0.6-0.8 mm; at the same time, white grain is sent in three separate flows for cleaning from ferrous impurities and subsequent crushing, then the particles of each size are sorted: large particles are returned for re-crushing; the middle parts are sent to infrared processing to obtain expanded grains, part of which goes to packaging, and the other part - after grinding and sieving - to obtain amaranth flour; and small parts are fed to pressing, where the process of two-stage oil extraction takes place, the oil from each stage is fed to filtration; the seed cake obtained after the second pressing is sent for grinding, drying, cooling and sifting, the underground cake is returned for grinding, and the protein flour is transported for storage; black grain is sent for a two-stage oil extraction and filtration, the cake is sent to the feed hopper after pressing.

EFFECT: increasing of the degree of extraction of amaranth oil and the quality of amaranth oil due to the better preservation of the most valuable component of amaranth oil (squalene), to obtain amaranth flour with a starch fraction and a biologically valuable protein fraction.

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