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Preparation for puffy full scream soybean meal for livestock and poultry feedstuff with wet-process

A technology for puffing full-fat soybeans and soybean powder, which is applied in the molding or processing of animal feed, application, animal husbandry, etc., which can solve the problems of large nutritional damage, difficult control of puffing temperature, complex equipment, etc., and achieve improved digestibility and improved The effect of digestibility

Inactive Publication Date: 2008-12-10
XUZHOU GAOZU FISH PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dry puffing refers to a processing method that does not require external heating or adding water, and only relies on the friction between the material and the outer wall of the puffing machine and the screw to generate heat. This method is simple to operate and low in equipment cost, but the puffing temperature is not easy to control. Greater nutrient destruction and greater power consumption
Wet puffing refers to the addition of moisture (water or steam) during the puffing process. Due to the high water content, the temperature of this method is lower than that of dry puffing, and it is also easy to control. It can better maintain the nutritional content of the material, but the equipment Relatively complex and expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Crush the soybeans, feed them into the conditioner with the feeding auger, pass high-pressure steam (about 75 atmospheres) for pre-conditioning, use the steam to control the temperature inside the conditioner to 150°C, and control the conditioning by controlling the feeding speed The time is 10 minutes. Then extrusion and puffing are carried out, and the screw feeding auger pushes it into the screw extruder. When advancing along the screw, friction and pressure are generated due to grinding, so that the temperature in the extruder reaches 170°C, and the feeding speed is controlled. The residence time of the material in the extruder is 5 minutes, the high temperature in the extruder is used to gelatinize the starch, and it is sprayed to the mouth of the machine under the action of heat energy and high pressure, and the water evaporates rapidly, so that the material is dried quickly, and then After cooling and packaging, the finished product is obtained.

Embodiment 2

[0017] Grind the soybeans, feed them into the conditioner with the feeding auger, pass high-pressure steam (about 75 atmospheres) for pre-conditioning, use steam to control the temperature inside the conditioner to 155°C, and control the conditioning by controlling the feeding speed The time is 12 minutes. Then carry out extrusion and puffing, and push it into the screw extruder by the screw feeding auger. When advancing along the screw, friction and pressure are generated due to grinding, so that the temperature in the extruder reaches 180 ° C, and the feeding speed is controlled. The residence time of the material in the extruder is 7 minutes, the high temperature in the extruder is used to gelatinize the starch, and it is sprayed to the mouth of the machine under the action of heat energy and high pressure, and the water evaporates quickly, so that the material is dried quickly, and then After cooling and packaging, the finished product is obtained.

Embodiment 3

[0019] Crush the soybeans, feed them into the conditioner with the feeding auger, feed high-pressure steam (about 75 atmospheres) for pre-conditioning, use the steam to control the temperature inside the conditioner to 160°C, and control the conditioning by controlling the feeding speed The time is 15 minutes. Then carry out extrusion and puffing, and push it into the screw extruder by the screw feeding auger. When advancing along the screw, friction and pressure are generated due to grinding, so that the temperature in the extruder reaches 190 ° C, and the feeding speed is controlled. The residence time of the material in the extruder is 8 minutes, the high temperature in the extruder is used to gelatinize the starch, and it is sprayed out to the mouth of the machine under the action of heat energy and high pressure, and the water evaporates quickly, so that the material is dried quickly, and then After cooling and packaging, the finished product is obtained.

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PUM

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Abstract

The invention relates to a preparation method for full-cream soybean powder, in particular to a preparation method for producing swelling full-cream soybean powder used for livestock and poultry by a wetting method, which belongs to the field of the process of agricultural products. The preparation method is characterized in that the crushed soybean powder is sent to a conditioner by a feeding auger and pre-modulated by pumping high-voltage steam (about 75 atmospheric pressures); subsequently, the soybean powder is pushed into a spiral extruding machine by a spiral feeding auger; when the soybean is pushed ahead spirally, as the friction force and pressure are generated owning to the grinding, the heat energy and the high pressure is generated further and the soybean powder is injected out towards the machine chamber aperture; the water is rapidly volatilized so that the material is rapidly dried; then the finished product is gained by the cooling and packaging.

Description

technical field [0001] The invention relates to a preparation method of full-fat soybean powder, in particular to a preparation method of puffed full-fat soybean powder for livestock and poultry by wet method, and belongs to the field of agricultural by-product processing. Background technique [0002] Expansion is a processing technology that depressurizes the material after high-temperature and high-pressure treatment, and uses the instantaneous evaporation of water or the expansion characteristics of the material itself to change some physical and chemical properties of the material. It is divided into air puffing and extrusion puffing. Air puffing is to apply high-temperature and high-pressure steam to the material in a closed container, and then reduce the pressure. Extrusion puffing is to use the screw air plug to extrude the material to increase the temperature and pressurize, and then suddenly reduce the pressure at the outlet. Judging from the popularization and ap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23K10/30A23K40/25
Inventor 刘祖河童群义刘兵
Owner XUZHOU GAOZU FISH PROD
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