Soybeans without anti-nutritional factors and method for removing anti-nutritional factors of soybeans as well as application of soybeans

Abstract

The invention relates to the field of feed processing, and provides a method for removing anti-nutritional factors of soybeans through microwave curing. According to the method, the specific technological parameters are as follows: the thicknesses of the soybeans are 1.3-1.7cm, the microwave frequency is 2755-2865megahertz, and the microwave time is 10 minutes and 50 seconds-11 minutes and 58 seconds. The anti-nutritional factors in the soybeans obtained through microwave curing are effectively removed, the contents of alpha-conglycinin, beta-conglycinin and glycinin in the soybeans without the anti-nutritional factors are obviously reduced, and lectin and trypsin inhibiting factors in the soybeans basically disappear. The soybeans subjected to microwave curing treatment have enduring beany flavor and crisp mouth feel; and the soybeans without the anti-nutritional factors are used as raw materials of feed, so that the allergic reaction of intestinal tracts of weaned piglets is greatly reduced while the nutritional ingredients of the soybeans are not affected, the integrity of piglet intestinal tracts is ensured, the diarrhea problem of the weaned piglets is basically solved, and the good growth performance is maintained, thus the problem of abuse of antibiotics and the like is eliminated fundamentally, and the meat health and the safety of food for human are ensured.

Description

technical field [0001] The invention belongs to the field of feed processing, and in particular relates to a method for removing anti-nutritional factors in soybeans. Background technique [0002] Soybean and its processed by-products are the most commonly used food and feed raw materials in the world. They are rich in protein and balanced amino acids. They are high-quality vegetable protein sources for livestock and poultry. Generally, they are used in 20% to 25% of the diet. However, various anti-nutritional factors contained in soybean and its by-products seriously hinder the effective utilization of protein and other nutrients, greatly reducing the growth rate and health level of animals. Anti-nutritional factors in soybean mainly include heat-labile anti-nutritional factors and heat-stable anti-nutritional factors, among which heat-labile anti-nutritional factors include protease inhibitors, plant hemagglutinin, etc. It can be removed; heat-stable anti-nutritional fact...

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a soybean, method and application thereof for removing anti-nutritional factors, so as to effectively solve the problems of poor removal effect of soybean antigen protein, long processing cycle and high production cost in the existing feed processing method

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