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METHOD OF OBTAINING AMARANTH FLOUR FROM AMARANTH CAKE
METHOD OF OBTAINING AMARANTH FLOUR FROM AMARANTH CAKE
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机译：从苋菜蛋糕获得苋菜面粉的方法
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摘要
FIELD: food tech.;SUBSTANCE: invention relates to the food industry, namely the production of food amaranth flour with a high protein content and squalene from amaranth cake. The original amaranth cake is crushed on a hammer crusher at a peripheral speed of 60.0 m / s, on roller machines with a grooved edge on an edge (ax / ax), with a fast roller rotation speed of 6.0 m / s, with a ratio of peripheral speeds of fast - and slow-rotating rollers of 2.5, with a cutting density of 11 rollers per 1 cm, with a groove slope of 9%. After grinding, the products of grinding amaranth cake are sorted on a polyamide sieve No. 29 PA-120 with a nominal opening size of 224 micrometers (μm) and a mono-thread diameter of 120 micrometers (μm). ;EFFECT: use of the invention will make it possible to obtain amaranth flour with a high protein and squalene content for bakery and confectionery industries.;1 cl, 1 tbl, 1 ex
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机译：现场：食品技术。物质：发明涉及食品工业，即食品苋菜的生产与苋菜饼的高蛋白质含量和角鲨烯。原始苋菜饼在锤式破碎机上以60.0 m / s的圆形速度粉碎，在边缘（轴/斧子）上的带槽边缘的滚筒机上，具有6.0 m / s的快速滚子转速，具有快速和慢速旋转辊的外围速度的比例为2.5，每1厘米的切割密度为11辊，槽斜率为9％。研磨后，研磨苋菜饼的产物在聚酰胺筛网号29Pa-120上，标称开口尺寸为224微米（μm）和120微米（μm）的单螺纹直径。 ;效果：使用本发明将使苋菜粉具有高蛋白质和糕点产业的高蛋白质和粒烯含量。; 1 cl，1 tbl，1 ex
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