| 摘要 |
A method for production of food protein flour of sunflower seed includes cleaning the seed of dirt, calibration according to the thickness thereof, drying in a boiling bed, dehulling, separating the husks and insufficiently dehulled seed off the kernel, drying and comminuting the kernel up to obtaining mash, introducing 3-8% of comminuted buckwheat groats with a size of the particles of 0.5-1.0 mm into the mash, mixing, heating up to 70 DEGREE C, pressing is carried out at a temperature of 60-70 DEGREE C. The cake obtained is cooled up to 25-30 DEGREE C and comminuted into the groats with a size of the particles of no less than 1 mm. After that the groats is slightly dried up to a moisture content of 2-3% and pressed for separating the oil, the cake obtained is cooled up to 25-30 DEGREE C and comminuted into flour with a size of particles of no less than 1 mm. |
