Baked soybeans, baked soybean creep feed for suckling pigs, and preparation method of baked soybean creep feed

Abstract

The invention relates to baked soybeans, a baked soybean creep feed for suckling pigs, and a preparation method of the baked soybean creep feed. The baked soybeans are obtained by the following steps:1) cleaning high quality soybeans to obtain soybeans without impurities; 2) transporting the soybeans to a pre-baking chamber, starting a baking machine to bake the soybeans for 30-40 s, and settingthe temperature of the roasting machine outlet at 128-135 DEG C; 3) quickly transferring the baked soybeans to a constant-temperature quality-guarantee container, wherein the temperature of the constant-temperature quality-guarantee container is set to not lower than 110 DEG C, and the soaking time of the soybeans in the constant-temperature quality-guarantee container is not less than 15 min; 4)transporting the soybeans subjected to insulation to a cooler for cooling in a production sequence, wherein the cooling time is not less than 5 min; and 5) crushing the cooled soybeans, and sieving the crushed soybeans through a 2.0mm sieve to obtain a baked soybean product, wherein qualitative urease activity detection is conducted on the baked soybean product and no red spots show within 20 min.The baked soybeans prepared by the invention have higher nutrients and digestibility than ordinary puffed soybeans, and are used together with other raw materials in the creep feed for suckling pigs,thereby improving the feeding effect of the creep feed for suckling pigs.

Description

technical field [0001] The invention relates to the technical field of animal nutrition, in particular to a roasted soybean and a roasted soybean suckling pig creep feed and a preparation method thereof. The baked soybean suckling pig creep feed is especially suitable for the first two weeks after weaning of piglets. Background technique [0002] my country's livestock and poultry mainly use corn-soybean meal-based rations, of which soybean meal and puffed soybeans are the main protein sources, accounting for about 20%-30% of the entire ration. Soybeans and their products contain a relatively high proportion of protein, and the amino acids are relatively balanced, but soybeans contain a variety of anti-nutritional factors, including trypsin inhibitors, stachyose, raffinose, conglycinin, etc. These anti-nutritional factors pass through Interfering with the digestion and absorption of nutrients, destroying normal metabolism and causing adverse physiological reactions of animal...

AI Technical Summary

Problems solved by technology

These methods are simple and easy to operate, and have high efficiency and strong practicability, but these methods are not thorough enough to remove heat-stable anti-nutritional factors, and there are large differences between batches. Therefore, soybean heat-stable anti-nutritional factors still need more research Efficient and stable processing scheme

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