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A kind of manufacturing process of puffed soybean meal

A manufacturing process and a technology for puffing soybean meal, which is applied in the field of manufacturing process of puffing soybean meal to achieve the effects of uniform heating, reduced loss, and improved puffing efficiency and oil yield.

Active Publication Date: 2017-01-11
TWINS GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through the research on the existing extruding process, it is found that the current extruding process is difficult to achieve these two aspects at the same time, that is, to increase the soybean oil yield while reducing the anti-nutritional factors in soybean meal

Method used

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  • A kind of manufacturing process of puffed soybean meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A manufacturing process of expanded soybean meal is characterized in that it consists of the following steps:

[0023] Step 1: Drying fresh soybeans at a temperature of 60°C to keep the water content below 13%, and then performing peeling treatment to remove the skin of soybeans to obtain peeled soybean kernels;

[0024] Step 2: Put the peeled bean kernels into the hydraulic pressing machine and extrude them into thin slices of bean kernels;

[0025] Step 3: Mix the bean kernel flakes and the compound enzyme evenly at a mass ratio of 100:0.5, add distilled water at a solid-to-liquid ratio of 1:10, soak for 24 hours at a temperature of 30°C, filter after soaking, and take the filter residue;

[0026] The compound enzyme is composed of phytase, cellulase, pectinase, xylanase, β-glucanase and mannanase in a mass ratio of 1:1:3:2:2:1; wherein , phytase activity 2500U / g, cellulase activity 3000U / g, pectinase activity 2000U / g, xylanase activity 3500U / g, β-glucanase activity ...

Embodiment 2

[0035] A manufacturing process of expanded soybean meal is characterized in that it consists of the following steps:

[0036] Step 1: Drying fresh soybeans at a drying temperature of 65°C so that the moisture content is lower than 13%, and then performing peeling treatment to remove the skin of soybeans to obtain peeled soybean kernels;

[0037] Step 2: Put the peeled bean kernels into the hydraulic pressing machine and extrude them into thin slices of bean kernels;

[0038] Step 3: Mix the bean kernel flakes and the compound enzyme evenly according to the mass ratio of 100:1, add distilled water according to the solid-to-liquid ratio of 1:15, soak for 48 hours, the soaking temperature is 35°C, filter after soaking, and take the filter residue;

[0039] The compound enzyme is composed of phytase, cellulase, pectinase, xylanase, β-glucanase and mannanase in a mass ratio of 3:2:5:4:2:2; wherein , phytase activity 3000U / g, cellulase activity 4000U / g, pectinase activity 3000U / g, ...

Embodiment 3

[0048] A manufacturing process of expanded soybean meal is characterized in that it consists of the following steps:

[0049] Step 1: Drying fresh soybeans at a drying temperature of 62°C so that the moisture content is lower than 13%, and then performing peeling treatment to remove the skin of soybeans to obtain peeled soybean kernels;

[0050] Step 2: Put the peeled bean kernels into the hydraulic pressing machine and extrude them into thin slices of bean kernels;

[0051] Step 3: Mix the bean kernel flakes and the compound enzyme evenly at a mass ratio of 100:0.6, add distilled water at a solid-to-liquid ratio of 1:12, soak for 36 hours at a temperature of 32°C, filter after soaking, and take the filter residue;

[0052] The compound enzyme is composed of phytase, cellulase, pectinase, xylanase, β-glucanase and mannanase in a mass ratio of 2:1.5:4:3:2:1.5; wherein , phytase activity 2600U / g, cellulase activity 3500U / g, pectinase activity 2500U / g, xylanase activity 3600U / g,...

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Abstract

The invention provides a novel bean pulp puffing process and belongs to the field of feed processing. According to the novel bean pulp puffing process, beans are subjected to processes of drying, peeling, germ pressing, soaking, concocting, puffing and the like, so that the puffing efficiency of bean pulp is greatly improved and the anti-nutritional factors in the bean pulp are reduced. The puffing process is good in effect, high in puffing efficiency and capable of effectively increasing the production benefit and guaranteeing the product quality.

Description

technical field [0001] The invention relates to a manufacturing process of puffed soybean meal, which belongs to the field of feed processing. Background technique [0002] Soybean meal is the remaining by-product after soybean oil is extracted. Because it is rich in protein, essential amino acids and various mineral nutrients, it is widely used in the feed industry. However, soybean meal will encounter some problems in the process of using. The main problem is that soybean meal contains more anti-nutritional factors, such as trypsin inhibitor, soybean lectin, antigenic protein and tannin, etc. These anti-nutritional factors will It leads to decreased utilization of nutrients in animal diets, slow growth, allergic reactions, and even death of animals. Therefore, the anti-nutritional factors in soybean meal should be inactivated as much as possible before use. At present, more methods are used to expand the soybean meal. On the one hand, the expansion process can further pa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K10/14A23K10/30A23K40/00A23P30/32
Inventor 王勇飞吴志青刘英俊
Owner TWINS GRP