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A kind of production technology of puffed feather meal

A technology of puffed feather powder and production process, which is applied in food forming, food science, animal feed, etc., can solve the problems affecting the quality of puffed feather powder, and achieve the effect of improving digestibility and bactericidal effect

Active Publication Date: 2015-12-09
四川志信生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The quality of the puffed feather meal produced by the existing feather meal puffing process is generally reflected by the sterilization rate and digestibility. The quality of puffed feather meal will be directly affected if the puffing temperature and particle size of feather meal during puffing are not set properly.

Method used

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  • A kind of production technology of puffed feather meal
  • A kind of production technology of puffed feather meal
  • A kind of production technology of puffed feather meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention discloses a production process of puffed feather powder. In the traditional production process of puffed feather powder, in order to improve the quality of puffed feather powder, it is realized by improving equipment, optimizing raw materials and improving the operation level of workers. And never have relevant technical personnel to think of optimizing the technological parameter in the production process, on the contrary, existing technical personnel thinks that optimizing technological parameter can not produce much influence to the quality of puffed feather powder; There is a technical bias. On the basis of the traditional production process of puffed feather meal, by optimizing the process parameters, the crude protein content, digestibility and disinfection effect of puffed feather meal can be improved. The specific steps are as follows:

[0027] (a) First, remove impurities from the feathers;

[0028] (b) Then, feed the feathers into the puffing mac...

Embodiment 2

[0047] In this example, a set of numerical values ​​is optimized within the process parameters disclosed in Example 1, namely: in the step (b), the puffing temperature is 200° C., and the particle size of the feather powder in the puffing machine is 30 mesh.

Embodiment 3

[0049] In this example, a set of numerical values ​​is optimized within the process parameters disclosed in Example 1, that is, in the step (c), the extruding temperature is 200° C., and the particle size of the feather meal in the extruder is 50 mesh.

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Abstract

The invention discloses a production process for puffed feather meal. The production process is characterized by comprising the following steps: (a) firstly, cleaning impurities in feathers; (b) then, adding the feathers into a puffing machine to enable the feathers to be broken, puffed, sterilized, dehydrated and deodorized; (c) after the puffing, crushing for one time and deodorizing in the crushing process; and (d) finally, quantitatively sub-packaging and sealing to finish the whole process. By taking a scientific experiment as evidence, a puffing temperature and the granularity of the feather meal are reasonably selected in the process of a production process of the puffed feather meal, so that the digestability and the sterilization effect of the puffed feather meal are improved.

Description

technical field [0001] The invention relates to the field of feed processing technology design, in particular to a production technology of puffed feather meal. Background technique [0002] There are about 200,000 to 300,000 tons of poultry feathers that can be collected and utilized in my country every year, but most of the feathers are not used rationally, which not only wastes resources, but also pollutes the environment. Therefore, the development and utilization of feather meal protein feed resources has important practical significance in animal husbandry production. [0003] Poultry feathers are mainly composed of keratin. Most of the amino acids in feather keratin are hydrophobic amino acids. The hydrophobic amino acids are distributed around the periphery of the keratin. Many disulfide bonds are formed between them, showing a cord-like structure, extremely stable in nature, and completely insoluble in water, hydrochloric acid and dilute hydrochloric acid solutions...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/10A23P1/14
Inventor 夏歌骏
Owner 四川志信生物科技有限公司