COOKING rye malt

COOKING rye malt Processing operations for the preparation of rye malt cover the following processes: a) cleaning of rye, b) soaking, c) the increment, d) vexation, q) dosushku, e) split. Flowing into the production of rye should have the ability to to germinate at least 85%. Before the locks removed rye on the aspirator or by winnowing impurities and dust. Rye are soaked in vats mochilnyh. Per 1 ton of rye soaked necessary capacity in the vat 20 - 22, Ch. COOKING rye malt Mochilny chan is a cylindrical vessel overall height of 3 meters (the height of the cylinder is not more than 1 meter) down rolling in a cone (Fig. 31). In the lower conical end is arranged drain valves for the grain. The angle of the conical part should not be more than 35 °, otherwise the grain is unloaded with difficulty. Through the center of the vat is a vertical pipe. Between the valve and vertical pipe is enough space for that the grain could be easy or go to vent or to enter vertical pipe. The pipe is used for washing and pneumatic mixing of grain. In this tube through narrow tube below the incoming air is supplied under pressure; it captures the water and corn and raises them up vertical tube. The upper end of the vertical tube at an angle to join two rotating pipe which are set in motion when streaming a mixture of grain- the air-water flowing back into mochilny chan. At this Operation grain mixes, rubs, due to What grain is washed and blown. Besides the central vertical pipe, in a conical bottom fitted ring-shaped nozzle allowing purging the entire cross section vat. Blowing can be performed in the presence of water without it. Water is piped from the bottom. Climbing up, it passes across the grain and carries away dirt, empty and defective grain. These wastes (alloy) are collected in baskets, installed in a box placed at the side of the tub. At the end of locks soaked grain is discharged through the bottom valve or through a central pipe in an open trench, where the grain refer to the current for increment. Chan before loading should be thoroughly cleaned and disinfected lime. In the pre-poured into a vat of water, poured a thin stream rye stir it, remove the alloy and in 2 hours changing the water. Then added to the water solution of bleach at the rate of 50 g of lime per 100 kg of rye. Bleach water is drained in 3 hours and pour clean water. Later the water changed every 12:00. The duration of locks 31 hours (at water temperature 15-17 °). End locks define or grain moisture (46-48%) or by squeezing the seeds between your fingers, the grain must contract, not to prick your fingers, not crushed, and not to give dough. For better germination in the process locks to saturate rye air. In tanks that have a device for blowing, leak air for 15-20 minutes. every 3 - 4 hours locks, and vats that do not have this adaptation, rye leave in the middle of locks for 4 hours without water. Rye can germinate on the currents. Length increment of not more than 3 days at a temperature increment of 17-18 °. At the end of the increment of the length of the seedling should be no more than 3 / 4 grain. At lower temperatures, the duration germination was adjusted to 5 days. Perelopachivanie at currents the first day after 4-6 hours, and in the following days 1.2 times a day. Languor should last 5 days. To do this, germinated rye harvested in conical pile of approximately 2 tonnes of rye each. Foundation piles must be round, height - about 15 m. Adherence longing depends on temperature conditions. On the first day the temperature of the heap should be 36 °. A bunch of watered water with the expectation to achieve 50% humidity. In the second and third daily temperature piles should not be below 45 °. On the fourth day the temperature rises to 50 ° C and above, with the grain heap darkens and takes on the taste and smell of rye bread. Starting from the third day is perelopachivanie heap. 1 hour prior to filing for drying must be carefully shoveled heap. Drying in the barn of any design. Temperature drying increased gradually from 55 to 65 °. When dvuhreshetchatoy dryer Drying in two steps - by 12:00. on each lattice. Rye malt in the kiln shovel at the bottom of the lattice in every 2 hours, and on the top of every 3 hours. Whole regime of drying xistoreduce the humidity of malt to 8%. Rye malt stored in the bins closed in a dry, well-ventilated area. Malt, intended for long term storage, store up to use in not broken form. Yield malt rye - 85%.
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