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Preparing method for peeled puffing full-fat soybean meal capable of substituting fish meal

A full-fat soybean, fish meal replacement technology, applied in the molding or processing of animal feed, food science, animal feed, etc., can solve the problems of high degree of protein denaturation, high degree of oil oxidation, and long heating time of products, and achieve digestion and absorption. High rate, small nutrient loss, obvious effect of weight gain

Inactive Publication Date: 2016-05-25
SHANDONG SANWEI OIL GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional wet puffing has higher requirements on equipment, after conditioning, the moisture content is 25-30%, the follow-up product needs to be dried, the product is heated for a long time, the energy consumption is high, the product color is dark, the degree of oil oxidation is high, and the degree of protein denaturation is high

Method used

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  • Preparing method for peeled puffing full-fat soybean meal capable of substituting fish meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing peeled and expanded full-fat soybean meal that can replace fish meal, comprising the following steps:

[0026] (1) Imported soybeans are selected to remove impurities; the overall temperature is uniformly raised in the drying tower, and the drying time is 40 minutes, the drying temperature is 65°C, and the air inlet temperature is 130°C; after that, the soybean hulls are removed by peeling and winnowing. After passing through the sheller, soybeans are broken into 2 to 4 cloves, and the separation rate of bean cloves and bean skins is ≥95%; the whole bean rate after crushing is less than 5%; the powder degree is less than 5%. After winnowing, Douban contains less than 1% of separated bean skin.

[0027] (2) The soybeans were further crushed into soybean powder, and tempered with 80°C steam, and the tempering time was controlled to be 25s by controlling the feeding speed. Sampling test shows that the moisture content of soybean flour is 22.21%, and...

Embodiment 2

[0030] A method for preparing peeled and expanded full-fat soybean meal that can replace fish meal, comprising the following steps:

[0031] (1) Imported soybeans are selected to remove impurities; the overall temperature is uniformly raised in the drying tower, and the drying treatment time is 60 minutes, the drying temperature is 55°C, and the inlet air temperature is 110°C; after that, the soybean hulls are removed by peeling and winnowing. After passing through the sheller, soybeans are broken into 2 to 4 cloves, and the separation rate of bean cloves and bean skins is ≥95%; the whole bean rate after crushing is less than 5%; the powder degree is less than 5%. After winnowing, Douban contains less than 1% of separated bean skin.

[0032] (2) The soybeans were further crushed into soybean powder, and tempered with steam at 110°C, and the tempering time was controlled to be 15s by controlling the feeding speed. Sampling test shows that the moisture content of soybean flour ...

Embodiment 3

[0035] A method for preparing peeled and expanded full-fat soybean meal that can replace fish meal, comprising the following steps:

[0036] (1) Imported soybeans are selected to remove impurities; the overall temperature is uniformly raised in the drying tower, and the drying time is 50 minutes, the drying temperature is 50°C, and the air inlet temperature is 120°C; after that, the soybean hulls are removed by peeling and winnowing. After passing through the sheller, soybeans are broken into 2 to 4 cloves, and the separation rate of bean cloves and bean skins is ≥95%; the whole bean rate after crushing is less than 5%; the powder degree is less than 5%. After winnowing, Douban contains less than 1% of separated bean skin.

[0037] (2) The soybeans were further crushed into soybean powder, and tempered with 100°C steam, and the tempering time was controlled to be 20s by controlling the feeding speed. Sampling test shows that the moisture content of soybean flour is 20.10%, an...

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Abstract

The invention discloses a preparing method for peeled puffing full-fat soybean meal capable of substituting fish meal and belongs to the field of processing methods for soybean feed to solve the problem that the demanding amount of fish meal is increased day by day, and a substitutable product urgently needs to be sought in market. The preparing method comprises the steps of peeling, air sorting, grinding, conditioning, extrusion cooking, cold air cooling, finished product packaging and the like. The preparing method is used for preparing the peeled puffing full-fat soybean meal capable of substituting fish meal.

Description

technical field [0001] The invention relates to a processing method of soybean feed, in particular to a preparation method of peeled and puffed full-fat soybean meal which can replace fish meal. Background technique [0002] The processing or pretreatment of grains by extrusion technology is to put the raw materials in the cavity of the extruder through high-speed extrusion, friction and rapid shearing, so that the protein is properly denatured, the starch is gelatinized, and at the same time, the enzyme activity and Microorganisms are a processing technology in which materials are decompressed after high-temperature and high-pressure treatment, and some physical and chemical properties of materials are changed by using the instantaneous evaporation of water or the expansion characteristics of the materials themselves. The anti-nutritional factors in soybeans are properly destroyed, and the rapidly volatilized steam can destroy the cell wall and fully expose the nutrients. ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23K40/00A23K50/30
Inventor 张玉林姜自强管勇佳孔祥科满娟娟
Owner SHANDONG SANWEI OIL GRP CO LTD
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