Expanded full-fat soybean processing technology improving protein solubility

A technology of puffed full-fat soybeans and processing technology, applied in the fields of application, animal feed, animal feed, etc., can solve the problems of hindering the digestion, absorption and utilization of nutrients, reducing the growth performance of livestock and poultry, affecting the utilization of soybeans, etc., and achieving low urease Activity, nutritional value enhancement, water content reduction effect

Inactive Publication Date: 2016-01-06
HENAN SHENNONG FEED TECH CO LTD
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Problems solved by technology

Raw soybeans, like other seeds, contain some anti-nutritional factors that hinder the digestion, absorption and utilization of nutrients, which not only affect the utilization of soy

Method used

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  • Expanded full-fat soybean processing technology improving protein solubility
  • Expanded full-fat soybean processing technology improving protein solubility

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Embodiment 1

[0014] A processing technology of puffed full-fat soybeans with improved protein solubility, the production flow chart of which is as follows figure 1 Shown: Food-grade soybeans (in terms of weight percent, formula is: 30wt% of American West soybeans and 70wt% of Henan soybeans, formula crude fat theoretical value 17.85%, crude protein theoretical value 34.6%) are dedusted and impurity removed, and sent into Grinding in a pulverizer, the pulverized material is sent to a wet extruder (260-type single-screw extruder, produced by Guangzhou Tiandi) for conditioning, preheating, extruding and puffing, and finally cooled to room temperature to obtain puffed full-fat soybeans; , the sieve aperture of the pulverizer is 1.5mm during pulverization, and the process parameters of the wet extruder: feeding speed 39r / min, steam addition 14%, steam pressure 0.46Mpa, conditioning temperature 81°C, conditioning time 120s, The puffing temperature is 112°C and the puffing time is 15s.

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Abstract

The invention belongs to the technical field of agricultural and sideline product processing, and particularly discloses an expanded full-fat soybean processing technology improving the protein solubility. Soybeans after dedusting and impurity removal are sent into a crusher and crushed, the crushed material is sent into a wet expanding machine and subjected to thermal refining preheating and extrusion expanding, and finally the expanded full-fat soybeans are acquired through cooling, wherein the pore size of a sieving slice of the crusher during crushing is 1.5-1.8 mm, and technological parameters of the wet expanding machine comprise that the feeding speed of 38-42 r/min, the steam addition amount of 13-15%, the steam pressure of 0.45-0.47 MPa, the thermal refining temperature of 75-85 DEG C, and the expanding temperature of 105-115 DEG C. Under the condition of the technological parameters, the expanded full-fat soybean product significantly increases the protein solubility while keeping lower urease activity; under the technological parameters, the obtained expanded full-fat soybeans have the moisture content decreased significantly, so as to be more beneficial for preserving; and under the technological parameters, the obtained expanded full-fat soybeans have crude fat and crude protein contents increased significantly, and the nutritional value is improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural and sideline products processing, and in particular relates to a processing technology of puffed full-fat soybeans which improves protein solubility. Background technique [0002] Soybean is an important food crop and oil crop, and is the main protein source for humans and animals. Raw soybeans, like other seeds, contain some anti-nutritional factors that hinder the digestion, absorption and utilization of nutrients, which not only affect the utilization of soybeans themselves, but also reduce the growth performance of livestock and poultry, resulting in animal pancreas enlargement, growth retardation and nitrogen utilization rate reduction . Therefore, since people recognized the anti-nutritional factors in soybean, they began to devote themselves to the research of reducing and eliminating the anti-nutritional factors. [0003] Extrusion processing can effectively remove anti-nutritional ...

Claims

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Application Information

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IPC IPC(8): A23K10/30
Inventor 董鹰隼张良玉闫冰雪
Owner HENAN SHENNONG FEED TECH CO LTD
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