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Pasta dish: cooking technologies and recipes. Cooking technology and rules for the sale of pasta dishes Pasta cooking technology

Rice. 8 Technological scheme for the production of pasta

1) Preparation of raw materials. It consists in sifting flour, separating metal-magnetic impurities from it, heating (the temperature must not be lower than 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for dough kneading is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

Preparation of additives consists in mixing them in water intended for dough kneading. Chicken eggs are pre-washed before use, and the melange is thawed.

2) Cooking pasta dough. The dough preparation process consists of dosing the ingredients (flour, water and additives) and kneading the dough.

The ingredients are introduced using dispensers that continuously feed flour and water with additives dissolved in it into the kneading trough in a ratio of approximately 3:1.

In the kneading trough, flour and water are intensively mixed, the flour particles are moistened and swollen - a process is conditionally called pasta dough kneading, because, unlike bread or biscuit pasta dough, by the end of kneading, it is not a continuous connected mass, but a lot of moistened disparate lumps and crumbs.

3) Pressing dough. The purpose of pressing, otherwise known as extrusion, is to compact the kneaded dough, turn it into a homogeneous, bound, viscoplastic dough mass, and then give it a certain shape. The dough is formed by forcing it through holes (dies) made in a metal matrix. The shape of the holes determines the shape of the pressed raw products (semi-finished product). For example, through holes of round section you can get vermicelli, rectangular - noodles, etc.

4) Cutting raw products. This process consists of two operations: cutting the raw products pressed out of the matrix into segments of the required length and preparing them for drying. Preparation for drying, depending on the type of manufactured products and the drying equipment used, consists either in laying out raw products on mesh conveyors, frames or cassettes, or in hanging long strands of raw products on drying poles - bastuns.

Pressed out products before cutting or in the process of cutting are intensively blown with air to obtain a dried crust on their surface. This prevents the products from sticking together, sticking to knives and drying surfaces.

5) Drying products. The purpose of drying is to fix the shape of the products and prevent the development of microorganisms in them. This is the longest and most important stage of the technological process, the correctness of which depends primarily on the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying, especially at the first stage of moisture removal, can lead to souring and molding of products.

Currently, pasta enterprises use convective drying of pasta - blowing products with heated air.

6) Cooling of dried products. This process is necessary in order to reduce the high temperature of the products leaving the dryer to the air temperature of the packaging compartment. If the pasta is packed without cooling, then the evaporation of moisture will continue in the package, which will lead to a decrease in the weight of the packaged products, and in case of a moisture-proof package, to moisture condensation on its inner surface.

Most preferably, the slow cooling of dried products in special bins and chambers, which are called storage stabilizers.

7) Sorting and rejection of finished products. The cooled products are subjected to sorting and rejection, during which the products that do not meet the requirements for their quality are removed, after which the products are packaged.

8) Packing. Finished products are packed either in small containers (boxes, bags) manually or by filling machines, or in bulk in large containers (boxes, boxes, multilayer paper bags).

The production of any kind of traditional pasta always consists of the above stages, however, the type of products produced, as well as the availability of this or that equipment and the production modes used, determine the specific technological scheme for the production of pasta at any particular enterprise. The main options for a fairly wide variety of technological schemes currently used in domestic pasta enterprises and offered by leading foreign firms, we will consider below.

Cooking technology and rules for the sale of pasta dishes

Cooking technology and rules for the sale of legume dishes

Bean dishes are seasoned with fat, browned onions, smoked brisket, stewed cabbage, as well as sauces - red, tomato, milk. Boiled legumes are served as an independent dish or as a side dish for meat, fish, sausages; Peas are rarely used as a side dish. Boiled beans are put in salads.

Bean puree is made by running hot boiled beans through a masher. When you leave, season with fat or add boiled brisket (loin), cut into small cubes, or season with sautéed onions. Bean puree can be prepared with potatoes and carrots (bean to vegetable ratio 1:1). Cutlets, meatballs, casseroles, zrazy, croquettes, pancakes are prepared from bean puree in combination with other products. As additional products for the preparation of these dishes, semolina, egg, wheat flour, crackers, greens, etc. are used.

Boiled pasta, seasoned with fat, is released as an independent dish or a side dish for boiled and stewed meat, boiled fish. Boiled pasta in different recipes are combined: with sautéed vegetables (carrots, onions), with boiled broccoli or cauliflower, with pre-cooked and sautéed mushrooms, cottage cheese, cheese, brynza, boiled meat passed through a meat grinder (fleet pasta ), tomato. Boiled noodles and vermicelli go well with non-fish seafood (shrimp). Boiled pasta can be used to make salads with fresh or canned vegetables.

For cooking baked pasta boiled pasta seasoned with fat, mixed with egg-milk mixture or sprinkled with grated cheese and baked. You can bake pasta with meat products, apples.

For cooking pasta pasta is boiled and a mixture of water and milk or in water. Cooked pasta is cooled to 65 ° C, eggs beaten with sugar, butter or margarine are added and mixed. The mass is spread on a baking sheet with a layer no more than 4 cm thick, sprinkled with breadcrumbs and baked. On vacation, pour over with butter, sweet sauce or jam.

For noodles with cottage cheese noodles, pasta or vermicelli are boiled with a limited amount of water (2.2 ... 3 liters per 1 kg of dry pasta) and combined with pureed cottage cheese mixed with raw eggs, salt and sugar. The mass is laid out on a baking sheet, greased and sprinkled with breadcrumbs, smeared with sour cream on top, sprinkled with fat and baked. Released with fat or sour cream.

Cooking technology and rules for the sale of pasta dishes - the concept and types. Classification and features of the category "Cooking technology and rules for the sale of pasta dishes" 2017, 2018.

Pasta with vegetables.

Inventory and utensils: pots with a capacity of 5 liters and 0.5 liters, a measuring cup, a table spoon, scales, a chef's knife, a cutting board, a colander, a frying pan, a flat table plate.

Recipe: pasta - 70 g, carrot - 20 g, onion - 16 g, parsley - 3 g, tomato puree - 15 g, butter - 10 g, vegetable oil - 15 g. Yield - 250 G.

Cooking technology. In drain-cooked pasta, add browned onions and carrots, browned tomato puree, chopped into strips and mix thoroughly.

1. Boil water in a 5 liter saucepan. Place macaroni in boiling salted water and stir. Water should be 5 ... 6 times more than pasta, salt - at the rate of 10 g per 1 liter of water. Cook pasta until done.
2. Wash and peel carrots and onions. Cut vegetables into strips.
3. Heat the frying pan, add vegetable oil and sauté only carrots at first, and after 10 minutes - together with onions. Add tomato puree and heat everything together for 5 ... 7 minutes.
4. Throw the finished pasta in a colander, let the water drain and transfer the pasta to the second pan, fill them with butter.
5. Combine pasta with cooked vegetables and mix thoroughly.
6. Put on a flat dinner plate in a slide, sprinkle with parsley on top. Serve hot Tip: Warm the plate before serving. This can be done by holding it under running hot water or placing it in a heated oven for a few seconds.

Pasta.

Inventory and utensils: a saucepan with a capacity of 5 liters, a measuring cup, scales, a tablespoon, a frying pan, a whisk, an enameled tray or bowl, a spatula, a flat dinner plate.

Recipe: pasta - 75 g, water - 150 g, milk - 100 g, eggs - 20 g, sugar - 10 g, margarine - 5 g, crackers - 5 g, butter - 10 g. Yield - 260

Cooking technology. Cooked pasta is cooled to 60 ... 70C and combined with beaten eggs with sugar, mixed. The mass is spread on a baking sheet or frying pan greased and sprinkled with breadcrumbs, the surface is leveled and baked. When on vacation, pour over melted butter.

Work sequence:

1. Put a pot with a mixture of milk and water on the fire, add salt. (The amount of liquid should be 2.2 times the mass of pasta, salt - at the rate of 10 g per 1 liter of water). After the liquid boils, put the pasta into the water. Stir, reduce heat and cook until done. Remove from heat and cool to 60-70C.
2. Release the washed eggs into a bowl, beat lightly and, continuing to beat them, add sugar.
3. Introduce beaten eggs into slightly cooled pasta and mix.
4. Grease the frying pan, sprinkle with breadcrumbs and lay out the mass. Smooth the surface with a spatula, sprinkle with breadcrumbs and bake.
5. Serve the finished pasta in a pan, pouring it with fat. Place the pan on a flat plate lined with a paper towel. On the cut, they do not see an uncooked layer of dough.

In mass production, baking sheets are used. Ready pasta is portioned in 250 g.

Lapshevnik with cottage cheese.

Inventory and utensils: a saucepan with a capacity of 0.5 l, a measuring cup, scales, a table spoon, a frying pan, a whisk, an enameled tray or bowl, a spatula, a flat dinner plate.

Recipe: Noodles or vermicelli - 72 g, water - 160 g, cottage cheese - 100 g, eggs, sugar - 10 g, margarine - 5 g, sour cream - 5 g, crackers - 5 g, butter - 10 g Yield - 310

Cooking technology. Cooked vermicelli is mixed with grated cottage cheese. The mass is spread on a frying pan (baking pan) greased and sprinkled with breadcrumbs, leveled, smeared with sour cream and baked. On vacation, it is served with butter (sour cream) or sauce.

Work sequence:

1. Boil water in a saucepan with a capacity of 0.5 liters. Put the noodles (vermicelli) into boiling salted water. Stir, reduce heat and cook until done. Remove from heat and cool to 60-70C.
2. Rub the cottage cheese, mix with a raw egg, season with salt and sugar to taste.
3. Mix slightly cooled pasta with prepared cottage cheese.
4. Put the mixed mass on a frying pan (baking tray), greased with oil and sprinkled with breadcrumbs. Smooth the surface with a spatula, grease with sour cream and bake at a temperature of 250C.
5. Slightly chilled noodles cut into pieces and released one per serving with butter, sour cream or sweet sauce.
7. Quality requirements

Appearance of pasta. Pasta must have the correct shape. But small bends and curvature of products are allowed. The surface of products of Extra Egg and Higher Egg varieties should be smooth, roughness is allowed for other varieties (for the Extra variety - slightly perceptible roughness). The fracture of the products must be vitreous. The color of the products is monophonic, corresponding to the type of flour (cream - for the extra grade, white - for the highest grade, white with a yellowish or grayish tinge - for the first, light orange for products with the addition of tomato paste). In products, traces of non-mixing (white stripes and spots), as well as particles of bran in the form of dark dots and spots, are not allowed.

Taste and smell of pasta. Products must have a characteristic taste and smell, without bitterness, sourness and other extraneous flavors, mustiness, mold and other extraneous odors. The taste and smell of products are determined before and after cooking. Taste and smell unusual for products can occur as a result of their spoilage during storage, drying (souring of the dough) or when using poor-quality flour.

The content of deformed products, scrap and crumbs. The fracture strength of pasta is normalized depending on the diameter of the products and the grade, ranging from 70 to 800 gf. In pasta, the standard regulates the content of deformed products (uncharacteristic of this type of product in shape or crumpled, torn), scrap (straight or bent pasta 5-13.5 cm long is considered scrap) and crumbs. The crumbs include pasta and feathers less than 5 cm long, horns - less than 1 cm, vermicelli - less than 1.5 cm long, noodles - less than 1.5-2 cm. Deformed products are obtained by violating the production technology or using flour that gives inelastic dough . Scrap and crumbs are formed during mechanical impacts on products during packaging, transportation and storage, as well as during freezing of products, violation of the drying regime, the use of flour, poor in gluten.

Moisture and acidity of pasta. Humidity of products should not exceed 13% (in products for baby food 12%). The acidity of products should be no more than 3.5-4. Increased acidity of products occurs when the drying regime is violated, the use of low-quality flour.

Cookability and strength of pasta. Important indicators of the quality of products are their digestibility and strength. Pasta after cooking for 10-20 minutes. (depending on the type) until ready, they should increase in volume by at least two times (in fact, they increase by 3-4 times), be elastic, not sticky, not form lumps. The digestibility of products decreases somewhat with an increase in their shelf life. When cooking until cooked, the products should not lose their shape, stick together, form lumps, fall apart at the seams.

Fragility (strength) is determined only for dimensional pasta. For this purpose, the pasta tube is placed on two racks - supports, and the middle of the tube is subjected to a load until it breaks. The fragility of straws of the 1st grade should be at least 200 g, and amateur pasta of the 1st grade - 800 g. The boilability and strength of pasta depend on the quantity and quality of gluten.

The good strength of pasta allows you to better preserve their integrity during transportation.

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Introduction

If for an Italian pasta is a kind of national insanity, then for a Russian it is a good opportunity to satisfy hunger.

The topic of this work relevant , because this product is consistently in good demand and today there is a huge selection of pasta on sale. Currently in Russia there are about 30 medium and large highly specialized producers of pasta with an output of more than 5 thousand tons per year. In addition, there are several hundred enterprises that produce pasta along with other food products. Their total share in production is less than 2%. At the same time, the volume of production of the 10 largest enterprises is more than 70% of the pasta market.

The main industry players include the following companies: Makfa, Infolink, Agros, Soyuzpischeprom, Arkada Inter, Altan, Shebekinskaya pasta factory and Euro Foods.

Today, according to market experts, there is only one domestic brand of the national level, which can be called "conditionally federal" - this is TM "Makfa". True, Pervaya Pasta Company recently announced its decision to focus on its leading brand, Znatnye, hoping to push the position of the Chelyabinsk brand. To this end, during 2008 it is planned to invest about $5 million in the promotion of the Znatnye trademark.

Among the foreign TMs represented in Russia, the most famous among consumers are Maltagliati, Pasta Zara, Pasta Mediterranea, Pasts Lori, Corona, Tomadini, Ponte, Federici.

Today, the pasta industry is under strong pressure from raw material suppliers: flour is the main component for the production of products. Therefore, the cost of goods is directly dependent on the pricing policy of grain traders and flour mills.

The year of origin of the pasta industry in Russia is considered to be 1797, when the first pasta factory was opened in Odessa.

Pasta is a product molded from wheat dough in the form of tubes, threads of ribbons and figures and dried to a moisture content of 13%. They are characterized by good storability, transportability, quickness and ease of cooking food from them, as well as high nutritional value and good digestibility.

Pasta has a number of advantages over the most common food products. During storage, pasta does not become stale like bread, and is less hygroscopic compared to crackers, it is well transported and stored without compromising taste and nutritional properties. Pasta is superior in nutritional value to wheat bread, as it is made from wheat flour with a maximum protein content. They contain 9 - 13% proteins, 75 -79 digestible carbohydrates, 0.9 fats, 0.6% minerals and vitamins B 1, B 2, PP, etc. The calorie content of pasta is 360 kcal / 100 g. Their digestibility the human body is higher than the digestibility of cereals. Pasta proteins are digested by 85%, carbohydrates by 98% and fats by 95%. Of these, you can quickly cook a dish, since the duration of their cooking is 5 - 15 minutes.

Objective: To study the technological process of making pasta. Based on this goal, I set myself the following tasks:

1. Determine the chemical composition and nutritional value of pasta;

2. Study the range of pasta;

3. To study the requirements for the quality and storage of pasta;

4. To study the process of pasta production;

5. To characterize the raw materials used in the production of pasta;

6. Disassemble the main stages of pasta production;

7. Describe the main technological schemes for the production of pasta;

8. Consider the main units of pasta production;

9. Determine the environmental performance of production.

1. Commodity characteristics of pasta

1.1 Chemical composition, nutritional value

pasta products -

Pasta contains: water -13; proteins - 10.4-11.8; fat - 0.9-2.7; carbohydrates 72.2 -75.2; fiber - 0.1-0.2; vitamins B, PP. The energy value of 100 g of pasta is 332-341 kcal, or 1389-1427 kJ. Smirnova N. A., Nadezhdina L. A. “Commodity research of grain flour and confectionery products.” Moscow 1990.-C12

Pasta proteins are digested by 85%, fats by 93%, carbohydrates by 96%. Among the mineral substances, there is a lot of phosphorus, potassium, sodium, but little calcium; pasta also contains an insufficient amount of such non-essential amino acids as lysine, methionine, threonine.

To increase the biological value of pasta, egg and dairy products are introduced into them.

In the production of dietary and baby food pasta, casest, iron glycerophosphate, vitamins B1, B2, PP, vegetable and fruit purees, powders are used as additives.

Varieties of pasta differ in composition, calorie content, nutritional value.

Pasta of each grade is subdivided, according to standards, depending on the shape into 4 types: tubular, figured, thread-like, ribbon-like. Each of the types is divided into subtypes and types depending on the length, width and diameter.

Recently, much attention has been paid to instant pasta. They have a porous structure, various enrichment additives, do not require cooking.

1.2 Assortment of pastaproducts

Tubular products, depending on the size of the cross section, are divided into types: straws; special) diameter from 4.1 to 5.5 mm), ordinary, amateur. The wall thickness of tubular products should be no more than 1.5 mm.

Tubular products include: pasta - a tube with a straight cut at least 15 cm long; horns - a curved or straight tube with a straight cut from 1.5 to 10 cm long; feathers-tube with an oblique cut from 3 to 10 cm long.

Thread-like products are divided into types according to the size in the section; cobweb; thin; ordinary; amateur.

Ribbon-like products are produced in various names: smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm.

Figured products can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed products - 3 mm, for stamped products - 1.5 mm.

Depending on the length, pasta is divided into long and short. Pasta is made only long; vermicelli and noodles - both long and short; horns, feathers, figured products - only short ones.

Finally, according to the method of forming, short products are divided into short-cut and stamped. Smirnova N. A., Nadezhdina L. A. “Commodity research of grain flour and confectionery products.” Moscow 1990.-С13-14

1.3 Requirements for the quality of pasta

Appearance of pasta. Pasta must have the correct shape. But small bends and curvature of products are allowed. The surface of products of Extra Egg and Higher Egg grades must be smooth, roughness is allowed for other grades. The fracture of the products must be vitreous. Color of products - monophonic, corresponding to a grade of flour. In the products, traces of non-mixing, as well as particles of bran in the form of dark dots and spots, are not allowed.

Taste and smell of pasta. Products must have their characteristic taste and smell, without bitterness, sourness and other foreign tastes, mustiness, mold and other foreign odors. The taste and smell of products are determined before and after cooking. Taste and smell unusual for products can occur as a result of their deterioration during storage, drying, or when using poor-quality flour.

The content of deformed products, scrap and crumbs. The fracture strength of pasta is normalized depending on the diameter of the products and the grade, ranging from 70 to 800 gf. In pasta, the standard regulates the content of deformed products of scrap and crumbs. The crumbs include pasta and feathers less than 5 cm long, horns - less than 1 cm, vermicelli - less than 1.5 cm long, noodles - less than 1.5-2 cm.

Deformed products are obtained by violating the production technology or using flour, which gives an inelastic dough. Scrap and crumbs are formed during mechanical impacts on products during packaging, transportation and storage, as well as during freezing of products, violation of the drying regime, the use of flour, poor in gluten.

Moisture and acidity of pasta. Humidity of products should not exceed 13%. For pasta sent to remote areas, the moisture content should be no more than 11%. The acidity of products should be no more than 3.5-4.

Increased acidity of products occurs when the drying regime is violated, the use of low-quality flour. Kruglyakov G.N. "Commodity research of food products" Rostov-on-Don, 2000, -С25

Cookability and strength of pasta. Important indicators of the quality of products are their digestibility and strength. Pasta after cooking for 10-20 minutes. before readiness should increase in volume at least twice, be elastic, not sticky, not form lumps. The digestibility of products decreases somewhat with an increase in their shelf life. When cooking until cooked, the products should not lose their shape, stick together, form lumps, fall apart at the seams.

Fragility is determined only for dimensional pasta. For this purpose, the pasta tube is placed on two racks - supports, and the middle of the tube is subjected to a load until it breaks. The fragility of straws of the 1st grade should be at least 200 g, and amateur pasta of the 1st grade - 800 g. The boilability and strength of pasta depend on the quantity and quality of gluten. The good strength of pasta allows you to better preserve their integrity during transportation.

Contamination of pasta with granary pests is not allowed. Metal impurities in products can be no more than 3 mg.

1.4 Storage of pasta

Pasta should be stored in dry, clean folds without sharp temperature fluctuations, at a relative humidity of up to 70%. They must be stored separately from sharp-smelling and perishable goods. The room must be well ventilated and must be disinfected. It must maintain a constant temperature without sharp fluctuations - from -15 to 5 ° C, but not higher than 18 ° C. Storing pasta at a negative temperature does not affect their quality.

Sharp temperature changes are dangerous., Which can cause moisture or cracking of products. Under such conditions, they can maintain their quality for more than a year. Storage of products at high relative humidity causes them to become moist, moldy, and they are easily affected by barn pests.

With sharp temperature fluctuations and freezing of products, cracks form on their surface, which contribute to the formation of scrap and crumbs. When storing pasta in air with a relative humidity below 50%, they shrink, and a lot of scrap is formed.

The shelf life of pasta varies. The shelf life of products without additives under the above conditions is set at one year. Products enriched with eggs, milk and other products are stored less, they are better preserved at lower temperatures.

Pasta, like flour and cereals, is easily spoiled by rodents and other pests. Therefore, when storing these products, they are carefully checked for pest infestation. Batches of pasta infected with pests are not allowed to be used and stored.

Products with enrichers are stored worse, as fat spoilage occurs in them.

For pasta stored in a retail network, norms of natural loss are established. So, when storing products in stores during the cold period of time, the loss rate is 0.39%; in the warm period of time for the 1st zone, the rate of loss is 0.39%, and for the 2nd - 0.44%.

During storage, various processes occur in pasta that reduce their quality.

As a result of lipid autoxidation, various substances accumulate in them, giving the product an extraneous taste and smell. During long-term storage, products may lighten due to the oxidation of pigments and darken as a result of the formation of melanoids. The properties of proteins change, which leads to a decrease in hydrophilicity and compliance with their proteolytic enzymes.

Elevated temperature and relative humidity in warehouses activate undesirable processes that occur in pasta during storage.

2. Pasta production process

2.2 Raw materials used in the production of pasta

The main raw material used in pasta production is flour.

b Durum wheat flour for pasta GOST 12307-66: T4 8RF 11-102 - 92, T4 10 RF 29-215 - 95;

b Flour from soft vitreous wheat according to GOST 26574 - 85;

b Wheat flour according to GOST 26574 - 85;

b Flour of the highest grade, selected during baking grinding according to T 48 - 22 - 30-86. All-Russian classifier of products. OK 005-93: in 3 volumes (vol. 3). - M.: Publishing house of standards, 2000. С191

The main raw material used in pasta production is flour. GOST 875-69 provides for the use of wheat flour of the highest or I grades as the main raw material for pasta production. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special pasta flour of the highest grade, obtained by grinding grains of durum wheat or soft vitreous wheat. From pasta flour I grade, products with a brownish tint of greater or lesser intensity are obtained. Baking flour of the highest or I grade, obtained by grinding the grain of soft wheat, is used in the absence of pasta flour. Pasta obtained from the highest grade baking flour usually has a light cream color, and from grade I flour it is dark cream with a gray tint.

In appearance, pasta semolina differs from baking flour in large particles with a yellowish tint. Semi-grain consists of smaller particles than grits, and therefore with a lighter shade.

Baking flour of any grade consists of powdered particles, and the lower the grade of flour, the darker it has.

The most important indicators of the quality of flour for pasta are color, fineness, quantity and quality of raw gluten. Flour with a low gluten content produces fragile, crumbling products. The quality of raw gluten should not be lower than the second group. Grain flour is valued higher, as it absorbs water more slowly and forms a plastic dough. Flour used in pasta production should not contain significant amounts of free amino acids that reduce sugars and active polyphenol oxidase, which causes darkening of the dough and deterioration in the quality of finished products.

Warehouses of flour are tare storage or bulk. Both with tare and bulk methods, various options for storing, preparing and supplying flour to the presses are possible.

On fig. 6 shows a possible variant of the scheme for tare storage of flour, in fig. 7 - with bulk. Depending on the adopted scheme, one or another equipment is used in the flour warehouses of pasta enterprises. The equipment of flour warehouses is designed for acceptance, storage and transportation of flour inside the warehouse and to pasta presses, as well as preparation for production.

Water is an integral part of the pasta dough. It determines the biochemical and physico-chemical properties of the dough.

Use tap drinking water, which should be moderately hard and meet the requirements of GOST-R for drinking water. All-Russian classifier of products. OK 005-93: in 3 volumes (vol. 3). - M .: Publishing house of standards, 2000.-С129

Additional raw materials used in pasta production is divided into: concentrating, which increases the protein value of pasta; on the flavoring and aromatic additives; improvers; vitamin preparations.

The main types of enrichment additives are protein fortifiers, which include fresh eggs, egg products, wheat flour gluten, casein, whole and powdered milk, whey, etc.

Egg products are added at the rate of 260 - 400 eggs or 10 - 15 kg of melange per 100 kg. flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as for products enriched with egg products.

When using wheat gluten, the content of protein substances in products can increase by 30 - 40%.

Gluten is a waste product in the production of wheat starch and it is economically feasible to use it as a fortifier.

Protein isolates obtained from soybean meal, sunflower and other oilseeds are also used. They can serve as substitutes for egg products.

As flavor additives in the production of pasta, vegetable and fruit juices are used, natural, concentrated or dry. The most commonly used tomato paste and tomato powders.

Improvers are surfactants. They help to improve the quality of pasta, which stick together less during drying and better retain their shape during cooking.

In order to enrich pasta, you can use heat-resistant water-soluble vitamins B 1 , B 2 , PP.

The quality of pasta largely depends on the technological process.

Modern pasta production is a single automatic production line.

It consists of the following main operations: raw material preparation, dough preparation, pasta molding, drying, packaging.

2.2 Main stages of pasta production

Preparation of raw materials. It consists in sifting flour, separating metal-magnetic impurities from it, heating, mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for dough kneading is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

The preparation of additives consists in mixing them in water intended for dough kneading. When using chicken eggs, they are pre-washed, and if melange is used, then it is pre-thawed.

Cooking pasta dough. It consists of dosing ingredients and kneading dough.

Dosing is carried out with the help of dispensers that supply flour and water with additives dissolved in it in a continuous flow into the kneading trough in a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed, the flour particles are moistened and swollen - the dough is kneaded. However, unlike bread or biscuit dough, pasta dough by the end of the kneading is not a continuous connected mass, but a lot of moistened scattered lumps and crumbs.

Pressing dough. The goal is to compact the kneaded dough, turning it into a homogeneous, bound, plastic dough mass. and then give it a certain shape, mold it.

Forming is carried out by forcing the dough through holes made in the metal matrix. The shape of the die holes determines the shape of the pressed raw products. For example, round holes will produce vermicelli, rectangular holes will produce noodles, and so on.

Cutting raw products. It consists in cutting raw products pressed out of the matrix into segments of the required length and preparing them for drying.

This preparation, depending on the type of manufactured products and the drying equipment used, consists either in laying out raw products on mesh conveyors, frames or tray cassettes, or in weighing long strands of raw products on special drying poles - bastuns.

Pressed out products before cutting or during cutting are intensively blown with air to obtain a dried crust on their surface. This prevents wet products from sticking to the drying surfaces and from sticking together during drying.

Drying products. The goal is to fix their shape and prevent the development of microorganisms in them. This is the longest and most important stage of the technological process, the correctness of which depends primarily on the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying can lead to souring of products.

At pasta enterprises, convective drying of pasta is used - blowing the dried product with heated air.

Cooling of dried products. This process is necessary in order to equalize the high temperature of the products with the air temperature of the packaging compartment. If the pasta is packed without cooling, then the evaporation of moisture will continue already in the package, which will lead to a decrease in the weight of the packaged products.

Most preferably, the slow cooling of dried products in special bins and chambers, called storage stabilizers.

The cooled products are subjected to rejection, during which the products that do not meet the requirements for their quality are removed, after which the products are packaged.

Package. It is produced either in small containers manually or by filling machines, or in bulk" in large containers. Pasta with a net weight of not more than 1 kg is packed in packs, or colorfully designed boxes made of cardboard or bags made of paper, cellophane or other packaging materials and films permitted by the Ministry of Health.

Weight and packaging products must be packed in shipping containers: wooden boxes, plank boxes, corrugated cardboard boxes, woven veneer and molded cardboard boxes with a net weight of not more than 30 kg, lined inside with clean wrapping paper, the upper edges of which are folded so that its ends overlapped each other.

On the consumercontainer must to be indicated:

trademark;

name of the enterprise - manufacturer, its location;

Net weight;

cooking rules and method of preparation;

production date;

storage period;

designation of the standard in accordance with which the goods are manufactured and can be identified;

informational information about the energy value, protein, fat and carbohydrate content in 100 g of the product;

certification information.

If necessary, drawing is allowed.

The design of the stamp and label for products of different varieties should be different.

2.3 The main technological schemes for the production of pasta

The production of any type of pasta always consists of the stages listed above, however, the type of products produced, as well as the availability of this or that equipment at the factory, determine the technological scheme for the production of these products at any particular factory. Pasta factories currently produce long products according to three schemes, and short products according to two. What are the distinguishing features of each of these five schemes?

Scheme of the production of pasta with drying in tray cassettes. According to this scheme, pasta of any diameter with a length of 20-25 cm is produced.

A strand of raw pasta emerging from the press matrix 1 is placed into tray cassettes using a rolling table 2 and cut. At many enterprises, this operation is mechanized, it is performed by spreading and cutting machines.

Drying consists in the fact that the air flow from the fan of the dryer passes through the pasta placed in the cassettes. Medvedev G.M. Technology and equipment for pasta production. - M.: 1984. - С44

Upon completion of drying, the finished products in trolleys or on trolleys enter the packaging department, where the products, after cooling and sorting, are packed manually or placed in bulk in large containers. Empty cassettes in trolleys or trolleys are fed to the press, where the process is repeated again.

The main disadvantages of the cassette method for the production of pasta are that a lot of manual labor is expended and the pasta always turns out to be curved. However, until now, according to this scheme, the bulk of pasta is produced in our country. This is explained by the fact that the cassette method does not require complex and expensive equipment and large areas.

In recent years, in order to reduce manual labor to a minimum with the cassette method of pasta production, a number of enterprises have created mechanized production lines. On fig. a diagram of one of these lines is shown. The strand of pasta pressed out by the screw press 1 enters the 2 spreading and cutting machine, where the pasta is mechanically stacked and cut into 3 tray cassettes. The filled cassettes are stacked manually in piles on two 5 chain conveyors passing on both sides of the dryer.

The dryer consists of several cabinet dryers installed in a row. When the stacks of cassettes are moved slowly by conveyors, the pasta is dried. Dry pasta is taken out of the cassettes on the packing table 6, and empty cassettes are fed to the cutting machine for the next filling with raw products. Scheme for the production of long pasta on automated production lines with hanging drying.

According to this scheme, a relatively small amount of pasta is still being produced in our country.

However, due to the high degree of mechanization and automation of all technological processes carried out by continuously operating machines and units that are part of the lines, this method of producing high-quality pasta is becoming more widespread in our country. At present, according to this scheme, the lines of the Italian company Braibanti and similar domestic lines B6-LMG, B6-LMV and LMB are operating in the pasta industry.

A continuous-acting press 2 presses strands through a rectangular matrix, which are hung on bastuns by a special machine 1. In this state, they go to dry. First, the pasta strands are dried in the pre-dryer 5, where moisture is intensively removed from the semi-finished product, and then in the final dryer 4, in which moisture is slowly removed from the products.

In dryers, bastuns with products are moved by conveyors located in several tiers.

Dried products on bastuns enter the stabilizer-accumulator 5, and then are removed from the bastuns by machine b and fed to packaging.

Empty bastuns are fed by a chain conveyor to self-weighting. Usually the lines are equipped with packing machines for packing products into boxes. Medvedev G.M. Technology and equipment for pasta production. - M.: 1984. - С44

Scheme of the production of long products on automated production lines with pre-drying on frames and final drying in cylindrical cassettes. According to this scheme, long pasta is made on automated production lines of the French company Bassano. There are two such lines in our country. The line includes a pasta press, spreader, pre-dryer, final dryer, storage stabilizer and a group of packaging machines. The main advantages of this scheme are the absence of dry waste and the production of absolutely straight products of the same length. This is achieved by the fact that the pasta cut into segments of the same length, after preliminary drying on the frames, undergoes final drying inside the rotating cylindrical cassettes.

In this way, the products are dried by continuous rolling on the inner surface of the cylindrical cassettes, which makes them absolutely straight.

Scheme of the production of short-cut products on a complex - non-mechanized production lines.

The line consists of two main elements: screw pasta press 1 and continuous dryer 2.

The extruded products are continuously cut by some sort of short cutter and fed to the top belt of the steam conveyor dryer. Gradually pouring from the upper belt to the underlying one, the products are blown with heated drying air.

Dried products are cooled most often in vibration coolers 5 or simply on belt conveyors of sufficient length, which feed them to the packaging department.

A high degree of mechanization, circuit flexibility, and high productivity made it widespread in our country in the postwar years. Medvedev G.M. Technology and equipment for pasta production. - M.: 1984. - С47

The scheme of production of short products on automated production lines. The production of pasta according to this scheme differs from the production according to the previous higher degree of mechanization and automation of processes, higher quality of the resulting products due to the use of longer drying, carried out in three stages - preliminary drying, preliminary and final drying.

In addition to dies and cutting mechanisms for producing short-cut products, the lines are usually equipped with slit-like dies for producing dough strips and stamping machines, which also makes it possible to produce stamped products on them.

The line consists of a screw pasta press 1, a pre-dryer 2, a preliminary dryer 5 and a final dryer, a storage stabilizer 11, as well as auxiliary and transport devices: bucket elevators 3, b and 9, product stackers 4 and 7 and belt conveyors 10 and 12.

2.4 The main units of pasta production - a pressing device and matrices

Screw presses are classified according to the number of mixer troughs, the number of pressing devices or pressing screws, the presence and place of vacuuming the dough, the shape of the matrix and the design of the tube.

Currently, our pasta enterprises operate domestic pasta presses LPL-1M, LPL-2M and LMB.

The latter are installed in automated production lines LMB, as well as automated production lines of the Italian company "Braybanti", and the French company "Bassano" - a press VVK 140h of finished products.

In order to understand the principle of operation of the press and the purpose of its individual units, let us consider the technological scheme of a single-trough single-screw pasta press with a round matrix, shown in Fig. 13.

The technological units of the press are flour 1 and water 2 dispensers, a dough mixer consisting of a trough 3 and a shaft 4 with blades, a pressing device including a screw cylinder with a water jacket 6 and a screw 7, a press head, a replaceable matrix 10, a cutting mechanism 11 and a blowing device 12. The rotation of the dough mixer and screw shafts is usually carried out from a single drive 5. Medvedev G.M. Technology and equipment for pasta production. - M.: 1984. - С48

Dough kneading, compaction of the resulting crumbly mass and molding of raw products are currently carried out in a single unit - in a continuous screw pasta press, the main working body of which is matrix. The shape of the matrix holes determines the type of pressed products.

By changing the matrices, it is possible to obtain almost any kind of pasta on the same press. Thus, presses and dies are the main equipment for kneading and pressing pasta dough.

In addition to this equipment, various machines and mechanisms for cutting raw products are used in the dough-forming departments of pasta factories.

The matrix, along with the pressing device, is the main working body of the pasta press. It determines the productivity of the press, the type of products, and to a large extent affects the quality of the product. The matrices are made of metals that are not susceptible to corrosion, have sufficient strength and wear resistance, with low adhesive ability. Such metals are bronze, brass, stainless steel.

Matrices are of two types - round and rectangular. With the help of round dies, all types of long and short-cut products are formed, as well as dough strips for the manufacture of stamped products from them. Rectangular dies are used to form long pasta products produced on automated production lines.

Round matrices. Matrices, depending on the thickness, are used without supporting devices or with supporting grate devices. In matrices with underlay grates, strips are left that are located above the ribs of the grate, and in matrices with overhead grates, the central part is occupied by a bolt with which the grate rib is attached. In this regard, there are fewer holes on grate dies than on non-grate ones.

The diameter of the matrix depends on the performance of the press. In LPL presses with a capacity of about 400 kgsec;

Noise: the operating equipment is a source of constant noise, permissible sanitary norms of MPE noise: 35 dBA during the day, 25 dBA at night;

Wastewater should not exceed the sanitary standards for contamination with organic pollutants, the amount of which should not exceed the allowable 3 mg/l.

Wconclusion

So, From the foregoing, the following conclusions can be drawn:

In this work, I reviewed the range, characteristics of the main and auxiliary raw materials, described the technological process for the manufacture of pasta, considered issues related to the quality of this product, analyzed the requirements of regulatory documents laid down at the design stage, creating a recipe and technology that objectively form the consumer properties of the finished product.

pasta products - this is a dried unleavened dough made from special milled wheat flour and water, shaped into tubes, threads, ribbons or other forms of products, dried to a residual moisture content of 13%, some can be stored under normal conditions for a year without reducing quality indicators.

Depending on the shape, pasta is divided into the following types: tubular, filamentous, ribbon-like and curly. In turn, each of these types of products is divided into types.

The quality indicators of pasta are: appearance, taste and smell, the presence of broken, deformed products, as well as crumbs, the moisture content of products, their acidity, boilability, strength, the absence of barn pests and metal impurities.

When transporting pasta, it is necessary to remember about their ability to absorb moisture and foreign odors, and be easily affected by barn pests.

The pasta production process consists of the following main operations: preparation of raw materials, preparation of pasta dough, dough pressing, cutting of raw products, drying, cooling of dried products, rejection and packaging of finished products.

Raw material preparation consists in sifting flour, separating metal-magnetic impurities from it, heating, mixing different batches of flour in accordance with the instructions of the factory laboratory.

Making pasta dough with is made up of dosing ingredients and kneading the dough.

Dough pressing consists in compacting the kneaded dough and turning it into a homogeneous bound plastic dough mass by molding it.

Cutting raw products consists in cutting the raw products pressed out of the matrix into segments of the required length and preparing them for drying.

Drying products involves fixing the form and preventing the possibility of development of microorganisms in them. This is the longest and most important stage of the technological process.

Cooling of dried products is necessary in order to equalize the high temperature of the products with the air temperature of the packaging compartment.

And the final stagetechnological process - package. It is produced either in small containers manually or by filling machines, or in bulk" in large containers.

It should be noted that the main harmful factors for food industry enterprises, and in particular for a pasta factory, are noise, dust and sewage.

So, in conclusion, I would like to say that pasta production occupies an important and not the last place both in the human diet and in the basket of an ordinary consumer.

List of used literature

1. Eliseeva L.G. Commodity research and expertise of food products - M.: International Center for Financial and Economic Development, 2005. - 800 p.

3. Medvedev G.M. Technology and equipment for pasta production. - M.: 1984. - 280 p.

4. Mikulovich L.S. Merchandising of food products: Proc. allowance. - Minsk.: BSEU, 2001. - 614 p.

5. All-Russian product classifier. OK 005-93: in 3 volumes .. - M .: Standards Publishing House, 2000.

6. Smirnova N.A., Nadezhdina L.A. "Commodity research of grain flour and confectionery products." M.: 1990 - 241 p.

7. Slepnev A.S. "Commodity science of fruit and vegetable, grain flour, confectionery and flavoring goods." Economy

8. V.I. Teplov, V.E. Boryaev "Commodity research of food products." M.: - 1989

9. Timofeeva V.A. Merchandising of food products. - M.: Phoenix, 2005. - 414 p.

10. Chernov M.E. Equipment for pasta industry enterprises. - M.: 1987. - 232 p.

11. Shepelev A.F., Kozhukhova O.A., Turov A.S. Commodity research and examination of food products. - M.: March, 2004. - 677 p.

Conclusion …………………………………………………………………26

List of used literature………………………………………27

Introduction

It has been historically proven that Italy is the birthplace of pasta. In the Middle Ages, pressing devices (a separate chapter is devoted to the device of these units) were powered by horsepower or water mills, and when the first machines appeared, steam units appeared.

The year of origin of the pasta industry in Russia is considered to be 1797, when the first pasta factory was opened in Odessa.

Pasta is a product molded from wheat dough in the form of tubes, threads of ribbons and figures and dried to a moisture content of 13%. They are characterized by good keeping quality, transportability, quick and easy cooking from them, as well as high nutritional value and good digestibility.

Pasta has a number of advantages over the most common food products. During storage, pasta does not become stale like bread, and is less hygroscopic compared to crackers, it is well transported and stored (up to a year or more) without deteriorating taste and nutritional properties. Pasta is superior in nutritional value to wheat bread, as it is made from wheat flour with a maximum protein content. They contain 9 - 13% proteins, 75 -79 digestible carbohydrates, 0.9 fats, 0.6% minerals and vitamins B 1, B 2, PP, etc. The calorie content of pasta is 360 kcal / 100 g. Their digestibility the human body is higher than the digestibility of cereals. Pasta proteins are digested by 85%, carbohydrates by 98% and fats by 95%. Of these, you can quickly cook a dish, since the duration of their cooking is 5 - 15 minutes.

1. Raw materials used in the production of pasta

The main raw material used in pasta production is flour. GOST 875-69 provides for the use of wheat flour of the highest or I grades as the main raw material for pasta production. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special pasta flour of the highest grade (semolina), obtained by grinding grains of durum wheat or soft vitreous wheat. From pasta flour I grade (half-grains of durum or "soft vitreous wheat"), products with a brownish tint of greater or lesser intensity are obtained. Baking flour of the highest or grade I, obtained by grinding grains of soft wheat, is used in the absence of pasta flour. of the highest grade, they usually have a light cream color, and from grade I flour, they are dark cream with a gray tint.

In appearance, pasta semolina differs from baking flour in large particles (like semolina) with a yellowish tint. Semi-semolina consists of smaller particles than semolina, and therefore with a lighter shade (although it produces darker pasta). Baking flour of any grade consists of powdered particles, and the lower the grade of flour, the darker it has.

The most important indicators of the quality of flour for pasta are color, fineness, quantity and quality of raw gluten. Flour with a low gluten content produces fragile, crumbling products. The quality of raw gluten should not be lower than the second group. Grain flour is valued higher, as it absorbs water more slowly and forms a plastic dough. Flour used in pasta production should not contain significant amounts of free amino acids, reducing sugars and active polyphenol oxidase (tyrosinase), which causes darkening of the dough and deterioration in the quality of finished products.

Warehouses of flour are tare storage (in bags) or bulk. Both with tare and bulk methods, various options for storing, preparing and supplying flour to the presses are possible.

On fig. 1 shows a possible variant of the scheme for the container storage of flour, in fig. 2 - with bulk. Depending on the adopted scheme, one or another equipment is used in the flour warehouses of pasta enterprises. The equipment of flour warehouses is designed for receiving, storing and transporting it inside the warehouse and to pasta presses, as well as preparing for production (cleaning and weighing).

Figure 1 - Scheme of a warehouse for container storage of flour:

1-car, 2-belt conveyor. 3 - pallet with bags; 4 - electric loader 5 - bag tipper, 6 - vacuum cleaner, 7 - pit; 8 - bucket elevator; 9 - sifter, 10 - large elevator, 11 - screw conveyor distributor, 12 - bunker

Figure 2 - Scheme of bulk storage of flour:

1 - automukovoz. 2 - receiving shield, 3 - flour pipeline, 4 - switch 5-silo. 6 - screw dispenser, 7 - screw conveyor. 8 - electric motor; 9 - blower, 10 centrifugal sieve, 11 air filter, 12 - hopper above the press

Water is an integral part of pasta dough. It determines the biochemical and physico-chemical properties of the dough. Use tap drinking water, which should be moderately hard and meet the requirements of GOST-R for drinking water.

Additional raw materials used in pasta production are divided into: enrichment, which increases the protein value of pasta; for flavoring and aromatic additives; improvers; vitamin preparations.

The main type of enrichment additives are protein enrichers, which include fresh eggs, egg products (melange, egg powder), wheat flour gluten, casein, whole and powdered milk, whey, etc.

Egg products are added at the rate of 260 - 400 eggs or 10 - 15 kg of melange per 100 kg. flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as for products enriched with egg products.

When using wheat gluten, the content of protein substances in products can increase by 30 - 40%. Gluten is a waste product in the production of wheat starch and it is economically feasible to use it as a fortifier.

Protein isolates obtained from soybean meal, sunflower and other oilseeds are also used. They can serve as substitutes for egg products.

Natural, concentrated or dry vegetable and fruit juices are used as flavoring additives in the production of pasta. The most commonly used tomato paste and tomato powders.

Improvers are surfactants. They help to improve the quality of pasta, which stick together less during drying and better retain their shape during cooking.

In order to enrich pasta, you can use heat-resistant water-soluble vitamins B 1 , B 2 , PP.

The quality of pasta largely depends on the technological process.

Modern pasta production is a single automatic production line. It consists of the following main operations: preparation of raw materials, dough preparation, pasta molding, drying, packaging.

2. Range of manufactured products

Depending on the shape, pasta is divided into the following types: tubular, thread-like, ribbon-like and figured. In turn, each of these types of products is divided into types.

Tubular products, depending on the size of the cross section, are divided into types: straws (diameter up to 4 mm); special) diameter from 4.1 to 5.5 mm), ordinary (diameter from 5.6 to 7 mm), amateur (diameter more than 7 mm). The wall thickness of tubular products should be no more than 1.5 mm (up to 2 mm is allowed in an amount of not more than 5% of the mass of products in a packaging unit).

Tubular products include (Fig. 3): pasta - a tube with a straight cut at least 15 cm long; horns - a curved or straight tube with a straight cut from 1.5 to 10 cm long; feathers-tube with an oblique cut from 3 to 10 cm long.

Figure 3 - a - pasta, b - horns, c - feathers

Filamentous products (vermicelli) are divided into types according to the size in the section (Fig. 4); cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter not more than 1.5 mm); amateur (diameter no more than 3 mm).

Figure 4 - Filamentous products. a - long, b - short

Ribbon-like products (noodles) are produced in various names (Fig. 5): smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm.

Figure 5 - Tape-like products. a - long, b - short.

Figured products (Fig. 6) can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed products - 3 mm, for stamped products - 1.5 mm.

Figure 6 - Figured products - a - shells, b - scallops; c - stamped, d - curls, d - soup fillings

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles - both long and short; horns, feathers, figured products - only short ones.

Finally, according to the method of forming, short products are divided into short-cut and stamped.

3. Main stages of pasta production

Preparation of raw materials. It consists in sifting flour, separating metal-magnetic impurities from it, heating (flour temperature must be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for dough kneading is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

The preparation of additives consists in mixing them in water intended for dough kneading. When using chicken eggs, they are pre-washed, and if melange is used, then it is pre-thawed.

Cooking pasta dough. It consists of dosing the ingredients (flour, water and additives) and kneading the dough.

Dosing is carried out with the help of dispensers that supply flour and water with additives dissolved in it in a continuous flow into the kneading trough in a ratio of approximately 1:3.

Pressing dough. The goal is to compact the kneaded dough, turning it into a homogeneous, bound, plastic dough mass. and then give it a certain shape, mold it. Forming is carried out by forcing the dough through holes made in the metal matrix. The shape of the holes of the matrix determines the shape of the pressed out raw products (semi-finished product). For example, round holes will produce vermicelli, rectangular holes will produce noodles, etc.

Cutting raw products. It consists in cutting raw products pressed out of the matrix into segments of the required length and preparing them for drying. This preparation, depending on the type of manufactured products and the drying equipment used, consists either in laying out raw products on mesh conveyors, frames or tray cassettes, or in weighing long strands of raw products on special drying poles - bastuns.

At pasta enterprises, convective drying of pasta is used - blowing the dried product with heated air.

Cooling of dried products. This process is necessary in order to equalize the high temperature of the products with the air temperature of the packaging compartment. If the pasta is packed without cooling, then the evaporation of moisture will continue already in the package, which will lead to a decrease in the weight of the packaged products.

Most preferably, the slow cooling of dried products in special bins and chambers, called storage stabilizers.

The cooled products are subjected to rejection, during which the products that do not meet the requirements for their quality are removed, after which the products are packaged.

Package. It is produced either in small containers (boxes, bags) manually or by filling machines, or in bulk" in large containers (boxes, boxes, paper bags)

4. Main technological schemes for the production of pasta

Scheme of the production of pasta with drying in tray cassettes. According to this scheme (Fig. 7), pasta of any diameter with a length of 20-25 cm is produced.

Figure 7 - Scheme of the production of pasta with drying in tray cassettes

Cassettes filled with raw products are transferred to trolleys 5 or trolleys and transported to the drying department. Heatless drying cabinets 4 are installed here, to which trolleys with filled cassettes are tightly substituted, or cassettes are manually transferred from the trolley to the drying cabinet. Drying consists in the fact that the air flow from the fan of the dryer passes through the pasta placed in the cassettes. Upon completion of drying, the finished products in trolleys or on trolleys enter the packaging department, where the products, after cooling and sorting, are packed manually or placed in bulk in large containers. Empty cassettes in trolleys or trolleys are fed to the press, where the process is repeated again.

In recent years, in order to reduce manual labor to a minimum with the cassette method of pasta production, a number of enterprises have created mechanized production lines. On fig. 8 shows a diagram of one of these lines. The strand of pasta pressed out by the screw press 1 enters the 2 spreading and cutting machine, where the pasta is mechanically stacked and cut into 3 tray cassettes. The filled cassettes are stacked manually in piles on two 5 chain conveyors passing on both sides of the dryer. The dryer consists of several cabinet dryers installed in a row. When moving stacks slowly

Figure 10. Mechanized production line for the production of pasta with drying in tray cassettes

cassettes conveyors dry the pasta. Dry pasta is removed from the cassettes on the packing table 6, and empty cassettes are fed to the cutting and laying machine for the next filling with raw products.

Scheme for the production of long pasta on automated production lines with hanging drying. According to this scheme, a relatively small amount of pasta is still being produced in our country. However, due to the high degree of mechanization and automation of all technological processes carried out by continuously operating machines and units that are part of the lines, this method of producing high-quality pasta (special pasta and sticks, vermicelli and noodles) is becoming more widespread in our country. At present, according to this scheme, the lines of the Italian company Braibanti and similar domestic lines B6-LMG, B6-LMV and LMB are operating in the pasta industry.

On fig. 9 shows a diagram of the B6-LMV line. A continuous-acting press 2 presses strands through a rectangular matrix, which are hung on bastuns by a special machine (self-weighting) 1. In this state, they go to dry. First, the pasta strands are dried in the pre-dryer 5, where moisture is intensively removed from the semi-finished product, and then in the final dryer 4, in which moisture is slowly removed from the products. In dryers, bastuns with products are moved by conveyors located in several tiers. Dried products on bastuns enter the stabilizer-accumulator 5, and then are removed from the bastuns by machine b and fed to packaging. Empty bastuns are fed by a chain conveyor to self-weighting. Usually the lines are equipped with packing machines for packing products into boxes.

Figure 11. Automated production line B6-LMV for the production of long pasta

Scheme of the production of short-cut products on complex-mechanized production lines. The line (Fig. 10) consists of two main elements: screw pasta press 1 and continuous dryer 2.

Rice. 12. Scheme of a complex-mechanized production line for the production of short-cut products

Dried products are cooled most often in vibration coolers 5 or simply on belt conveyors of sufficient length, which feed them to the packaging department.

A high degree of mechanization, circuit flexibility, and high productivity made it widespread in our country in the postwar years.

In addition to dies and cutting mechanisms for producing short-cut products, the lines are usually equipped with slit-like dies for producing a dough strip and stamping machines, which also makes it possible to produce stamped products on them.

The line (Fig. 11) consists of a screw pasta press 1, a pre-dryer 2, a preliminary dryer 5 and a final dryer, a storage stabilizer 11, as well as auxiliary and transporting devices: bucket elevators 3, b and 9, product spreaders 4 and 7 and belt conveyors 10 and 12.

Figure 13 Bribanti automated production line for the production of short products

5. The main units of pasta production - a pressing device and dies

Screw presses are classified according to the number of dough mixer troughs (one-, two-, three- and four-trough), by the number of pressing devices or pressing screws (one-, two- and four-screw), by the presence and place of vacuuming the dough (in the dough mixer or in the screw chamber). ), according to the shape of the matrix and the design of the tube.

Currently, our pasta enterprises operate domestic pasta presses LPL-1M, LPL-2M and LMB. The latter are installed in automated production lines LMB, as well as automated production lines of the Italian company Braibanti, and the French company Bassano - press VVK 140/4.

The Rostov-on-Don Machine-Building Plant has started production of presses of the B6-LPSh series with a capacity of 500,. 750 and 1000 kg/h finished products.

The technological units of the press are flour 1 and water 2 dispensers, a dough mixer consisting of a trough 3 and a shaft 4 with blades, a pressing device including a screw cylinder with a water jacket 6 and a screw 7, a press head, a replaceable matrix 10, a cutting mechanism 11 and a blowing device 12. The rotation of the dough mixer and auger shafts is usually carried out from a single drive 5.

MATRIX Dough kneading, compaction of the resulting crumbly mass and molding of raw products are currently carried out in a single unit - in a continuous screw pasta press, the main working body of which is a matrix. The shape of the matrix holes determines the type of pressed products. By changing the matrices, it is possible to obtain almost any kind of pasta on the same press. Thus, presses and dies are the main equipment for kneading and pressing pasta dough.

In addition to this equipment, various machines and mechanisms for cutting raw products are used in the dough-forming departments of pasta factories (we will focus on them in the next chapter), as well as a number of auxiliary machines, which we will consider in this chapter.

The matrix, along with the pressing device, is the main working body of the pasta press. It determines the productivity of the press, the type of products (shape and dimensions of the cross section), and to a large extent affects the quality of the product (degree of surface roughness, bonding strength of pasta tubes, etc.). The matrices are made of metals that are not susceptible to corrosion, have sufficient strength and wear resistance, with low adhesive ability. Such metals are bronze, brass, stainless steel.

There are two types of matrices - round (disk) and rectangular. With the help of round dies, all types of long and short-cut products are formed, as well as dough strips for the manufacture of stamped products from them. Rectangular dies are used for forming long pasta products (pasta, vermicelli, various types of noodles) produced on automated production lines.

Round matrices. Matrices, depending on the thickness, are used without supporting devices or with supporting grate devices. In matrices with underlay grates, strips are left that are located above the ribs of the grate, and in matrices with overhead (suspended) grates, the central part is occupied by a bolt with which the grate rib is attached. In this regard, there are fewer holes on grate dies than on non-grate ones.

The diameter of the matrix depends on the performance of the press. In LPL presses with a capacity of about 400 kg/h, matrices with a diameter of 298 mm are used. In LPSh presses, matrices with a diameter of 350 mm are installed.

The thickness of the matrix must meet the conditions of strength. In screw pasta presses, for each centimeter of the matrix surface area, the dough presses with a force of up to 100 kg or more. Matrices with a diameter of 298 mm, having a thickness of less than 60 mm, are used with support grates.

The lining grate also consists of a shell 1 made of strip steel with steel ribs 2 welded to it. Such grates are most often two- and four-ribbed. The outer diameter of the shell is equal to the diameter of the matrix. The grate is installed on the annular support of the matrix holder, on which the matrix is laid.

Matrices with lining grates allow you to mold products that are cut in the suspended state - pasta, feathers, vermicelli, noodles.

Figure 15 - Round matrices: a - grateless; b, c - grate

The overhead (suspended) grate consists of a steel rib 1 inserted into the slot of the bolt 2. The bolt is inserted into the hole of the matrix 4 and attached to it from below with a nut 5. In this case, the matrix is installed on the annular support of the press die holder (as well as without grate).

Matrices with overhead grates allow you to mold all types of both short-cut and long products.

Rectangular matrices. There are single lane and double lane. Single-strip dies are used in Bassano automated production line presses, in which the products being pressed out form one strand. Two-lane matrices are used in presses of automated production lines with hanging drying to obtain two strands hung simultaneously on two bastuns.

In each strip, the forming holes are placed in several rows so that they are located in one layer on the bastuns or on the roller table (Fig. 17). The number of rows in the matrix depends on the size of the cross-section of the products: in the matrices for special pasta and wide noodles in each strip, the holes are placed in two rows, for straw pasta - in three, for thin pasta - in seven rows.

Rectangular dies for automated production lines are produced with a length of 995 and a width of 100 mm. The thickness of the matrix can be from 31 to 50 mm.

Hole profiles. Matrix forming holes are of three types: with inserts for forming tubular and some types of figured products; without inserts for forming all types of products, except for tubular and stamped, and slit-like for forming a dough strip,

Figure 17 - Rectangular matrices: a - single-lane; b - two-way

intended for the manufacture of stamped products from it.

Holes with inserts are the most complex in design and consist of two main elements: a forming channel drilled in the body of the matrix, and an insert fixed in it.

6. Environmental indicators of production

The main harmful factors for food industry enterprises, and in particular for a pasta factory, are noise, dust and wastewater.

Measures necessary for environmental protection are usually divided into three groups:

a) technological measures related to changes in technological processes and the design of machines in the interests of environmental protection;

b) planning activities, including a set of technical solutions for the placement of machines and devices in departments, workshops, as well as the whole enterprise in the territory adjacent to the residential area

c) sanitary measures, including the calculation of the coefficients of the required efficiency of treatment facilities and the selection of the necessary types of apparatus for the treatment of wastewater and emissions into the atmosphere, noise protection.

Harmful factors affecting the environment from the pasta factory are:

flour dust; the movement of flour through material pipelines (pipes through which flour enters by aspiration (blowing method) is accompanied by the release of flour into the air, which is taken into the air duct of the aspiration network and sent to the cyclone. However, sometimes there is not enough air in the cyclone and its emissions into the environment exceed the MPE ( maximum allowable emissions), (according to SN-1042-7З) is equal to 0.5 g/s;

Noise: the operating equipment is a source of constant noise, permissible sanitary norms of MPE noise: 35 dBA during the day, 25 dBA at night;

Wastewater should not exceed the sanitary standards for contamination with organic pollutants, the amount of which should not exceed the allowable 3 mg/l.

Conclusion

So, in my work, I tried to talk about the features of pasta production technology.

Physiologists have proven that the human diet should consist of 37% flour products, i.e. bread, baked goods, and pasta. Consumption of 100 g of pasta per day covers all human needs for proteins, 50% in starch, it has also been indicated that the proteins, fats and carbohydrates contained in pasta are highly digestible.

Unfortunately, in our city there is only one pasta factory located on the street. January 9. The range of products of our factory is not high enough, but the products are of high quality, and most importantly - low price. In the Russian market, the undisputed leader is the products of the Chelyabinsk macaroni factory "Makfa".

So, in conclusion, I would like to say that pasta production occupies an important and not the last place both in the human diet and in the basket of an ordinary consumer.

List of used literature

1. Medvedev G.M. Technology and equipment for pasta production. – M.: 1984. – 280 p.

2. Chernov M.E. Equipment for pasta industry enterprises. – M.: 1987. – 232 p.

3. Smirnova N. A., Nadezhdina L. A. “Commodity science of grain flour and confectionery products.” M.: 1990 - 241 p.

3. V. I. Teplov, V. E. Boryaev “Commodity research of food products.” M.: - 1989

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