Method for preparing feed grade full fat soybean powder by secondary ripening

Abstract

The invention discloses a method for preparing feed grade full fat soybean powder by secondary ripening. The technical scheme comprises: firstly crushing a soybean raw material after the impurity removal to obtain a crushed material; introducing saturated steam to quench and soften the crushed material; drying the surface of the quenched and softened material, and performing cooling and then rolling the embryo to obtain a rolled material; sending the rolled material to an extruder for extrusion and puffing to obtain a primary expanded material, wherein the extruded material is thin and tile-shaped; performing high-temperature baking and ripening of the thin tile-shaped material, wherein the baking and ripening can be divided into two stages, a first stage is 10 min to 15 min, and the surface temperature of the material is 120 DEG C to 160 DEG C, a second stage is 5min-15min, the surface temperature of the material is 170 DEG C-210 DEG C, and cooling and pulverizing the material after baking. The soybean powder prepared by the method of the invention can effectively reduce the soybean anti-nutritional factor, high nutritional value, good attracting and palatability, and can be usedas a high-quality raw material of a high-grade feed for piglet.

Description

technical field [0001] The invention relates to the field of feed preparation, in particular to a secondary ripening method for preparing feed-grade full-fat soybean powder. Background technique [0002] Soybean is one of the main agricultural products in my country. Soybean contains 32%-40% protein, 17%-20% fat, and 26% starch. It is a high-quality feed material. However, soybeans also contain some anti-nutritional factors, such as: hemagglutinin, urease, trypsin inhibitors, etc. Directly feeding raw soybeans will cause animal diarrhea, growth inhibition, and reduce its bioavailability, especially for piglets. This effect may be fatal and cannot be directly added to the feed, thereby restricting its utilization in livestock and poultry feed. [0003] Due to the existence of soybean anti-nutritional factors, experts in the field have been committed to exploring technical means to destroy or inactivate soybean anti-nutritional factors. At present, the common processing meth...

AI Technical Summary

Problems solved by technology

However, there are still the following problems: first, the puffing time is too short and the temperature is high, which easily leads to uneven ripening; second, too much attention is paid to eliminating anti-nutritional factors, without taking into account the palatability and preservation of nutrients, resulting in poor palatability and palatability The third is that some anti-nutritional factors need to act for a certain period of time under high temperature conditions, so the elimination rate in soybeans is not high, such as the degradation rate of antigenic proteins in soybeans is lower than only 70%, and the protein solubility is generally 75%. %, so it can only be added in general feed, and the amount added in piglets and high-grade feed is not high; Fourth, the puffing process is instant high-temperature puffing, which is very easy to squeeze out the oil in soybeans (oil leakage), and the oil in the air It is very easy to oxidize, so it is necessary to add antioxidant additives in the production process, the product is not easy to store, and ultimately affects the quality of feed products

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