Baked soybean feed as well as production method and application thereof

Abstract

The invention discloses a roasted soybean feed as well as a production method and application thereof. The baking process adopted by the invention mainly comprises the following steps: (1) feeding; (2) steam is introduced, wherein steam is introduced into a hollow cavity of a heating plate in the baking spherical tank; (3) preheating the soybeans: enabling the soybeans to flow through a hollow pipe of a heating plate through the rotation of the spherical tank, and uniformly heating; and (4) high-temperature and high-pressure reaction: controlling the temperature in the baking and bursting spherical tank to be 100-130 DEG C and the maximum pressure to be 0.40-0.50 MPa, and reacting for 2.5-3.0 hours. The result shows that the sum of the antigen proteins of the baked soybeans is less than or equal to 50mg / g, and the protein solubility is 50-65%. The product can reduce the diarrhea rate of piglets, so that the daily gain and the slaughtering weight are improved; the weight gain rate, the specific growth rate and other growth performances of aquatic animals are improved, and the feed coefficient is reduced; the milk yield, the milk protein content and the milk fat content of ruminants are improved. The product is free of toxic and side effects, green, safe, environment-friendly, healthy, free of pollution, good in repeatability and free of adverse effects on the environment.

Description

Technical Field

[0001] The invention relates to production of roasted soybean feed and application thereof on animals, more specifically, to roasted soybean containing soybean for animals, belonging to the technical field of agricultural biological products. Background Art

[0002] Roasted soybeans are a product developed and put on the market in recent years. It is based on the principle of popcorn. Soybeans are cleaned of impurities, heated to a certain degree, and instantly expanded and popped in a negative pressure environment. Since the expansion degree of fat is smaller than that of protein and cellulose, and soybean protein has good film-forming properties, a complex of protein wrapped in fat is formed; the allergenicity of soybean antigen protein is effectively eliminated, crude fiber is cracked, and the aroma substance - polyphenols - is released to the maximum extent, improving the nutritional properties of soybeans.

[0003] The characteristics of roasted soybean products are as follows: (1) Not easy to oxidize and become rancid: soybeans burst instantly under certain heat and pressure, and the oil is wrapped by soybean protein, forming a continuous protein membrane to isolate oxygen, which is not easy to oxidize and become rancid. The product has a long shelf life and the fatty acid value is not higher than 3mg KOH / g, which meets the food grade standard; while the industry standard for the acid value of puffed soybean oil is less than 30mgKOH / g, and it is easy to become rancid under room temperature storage conditions. The appearance of this product is not greasy, dry, and has good fluidity, which is significantly different from puffed soybean powder. (2) Antigen degradation is sufficient and easy to digest: soybeans are evenly heated and instantly expanded, which inactivates antigen proteins, trypsin inhibitors, lectins and lipoxygenase, avoiding pancreatic secretion disorders in young animals; at the same time, expansion makes soybeans porous and crispy, which is conducive to the penetration of digestive enzymes and more conducive to the digestion of protein and oil by animals, with a digestibility of more than 96%. (3) High content of polyphenols and good appetite: Polyphenols are produced under the action of rapid explosion, which have a good appetite-attracting effect on animals and also have a calming effect on animals. The polyphenol content of roasted soybeans is about 3 times that of puffed soybeans. (4) Rapid explosion can break down cellulose bound to carbohydrates and proteins, break down dense cellulose into dietary fiber, and improve the digestion and absorption of nutrients such as soybean protein and carbohydrates. Soybeans contain more than 18% crude fiber and carbohydrates, and are mainly soybean cellulose composed of arabinoxylan, galactan and mannan. (5) Good fluidity and easy mixing: Due to extrusion, the oil in puffed soybeans forms granular oil droplets wrapped around the protein, which has high wettability and cannot be finely crushed; this product is a complex of protein wrapped fat particles, which is easy to crush and suitable for aquatic feed and suckling pig feed that require fine grinding.

[0004] Roasted soybeans have many physiological effects on livestock and poultry. They mainly include (1) increasing piglet feed intake. The palatability is equivalent to soybean meal, with a sweet roasted smell, and the product is rich in polyphenols. (2) It increases piglet growth rate, daily weight gain and weaning weight, and reduces feed-to-meat ratio. It increases piglet survival rate. (3) It replaces soybean enzymatic protein, intestinal membrane protein, plasma protein powder, and fish meal in the formula without affecting the growth performance of weaned piglets. (4) It improves the growth performance of weaned piglets, regulates intestinal flora, and increases immunity. (5) It increases the daily feed intake of lactating sows, has no significant effect on the number of live and healthy piglets weaned at 25 days and litter quality, and can significantly reduce the incidence of lactating sows, diarrhea rate and mortality of piglets. (6) It promotes protein and lipid metabolism in lactating sows, while improving the body's antioxidant capacity and immunity, thereby improving health and production performance. (7) It can improve broiler production performance and meat quality, and improve their intestinal development and immune function. (8) It can increase the number and weight of qualified eggs laid by laying hens, increase the thickness and strength of eggshells, and increase the height of concentrated albumen and Haugh unit.

[0005] Roasted soybeans play a great physiological role in ruminants. The main functions include: (1) Increase dry matter intake. The palatability is equivalent to soybean meal, with a sweet roasted smell, and the product is rich in polyphenols. (2) Increase milk production in dairy cows. Increase the amount of protein that passes through the rumen, increase the amount of protein that can be digested in the small intestine, and increase the average milk production of dairy cows by 0.5-2.0 kg / day / head. (3) Improve milk composition. Increase the supply and utilization of amino acids entering the small intestine, which can increase the milk protein level by about 0.02%-0.1%. (4) Improve economic benefits. Increase milk production in dairy cows, increase daily weight gain and slaughter weight of beef cattle, increase daily weight gain and slaughter weight of mutton sheep, and improve the economic benefits of cattle and sheep farms. (5) Improve the environment. In the formula, replace part of soybean meal and plant protein raw materials, increase milk production and milk protein, and reduce ammonia and methane emissions. (6) Stable nutritional content and sufficient supply. Select high-quality soybean meal as raw material, high processing technology stability, and stable supply. (7) Flexible addition method and simple operation. It can be added in addition or replace conventional soybean meal. Rumen-pass soybean meal products are suitable for large and medium-sized dairy farming groups, as well as beef cattle and sheep farming companies.

[0006] This study discloses a method for producing roasted soybean feed using a roasting spherical can, which lays a theoretical foundation for the application of roasted soybeans in the efficient and high-quality production of livestock, poultry, aquatic products and ruminants in my country. It will provide a more objective theoretical basis for the application of roasted soybeans on ruminants, and provide a practical and effective theoretical basis for the development of my country's animal husbandry towards intensive, large-scale and green and environmentally friendly directions. Summary of the invention

[0007] The invention aims to utilize soybeans and adopt a baking and blasting spherical tank device to produce a roasted soybean feed which can improve the production performance and milk yield of livestock, poultry, aquatic products and ruminants.

[0008] To achieve the above object, the technical solution adopted by the present invention is:

[0009] The present invention is a roasted soybean feed which can reduce the diarrhea rate of piglets and improve the milk production and production performance of ruminants. The roasted soybean feed is composed of 100% soybeans, and the moisture content (mass content) of soybeans is 10-12%. The product is produced by a high-temperature and high-pressure roasting production process line.

[0010] The specific process is:

[0011] A method for producing roasted soybean feed, wherein the raw material of the roasted soybean is composed of soybeans and is roasted in a closed spherical tank with a heating distribution device inside;

[0012] The specific process is:

[0013] (1) Feeding: Soybeans are fed into the spherical tank; the amount of soybeans accounts for 50% to 80% of the volume of the spherical tank; the spherical tank is rotatably mounted on a bracket;

[0014] (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank;

[0015] (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C.

[0016] (4) High temperature and high pressure reaction: The temperature and pressure in the sealed spherical tank rise, the spherical tank rotates, and the temperature in the baking spherical tank is controlled to be 100-130°C, the pressure reaches 0.40-0.50MPa, and the reaction is carried out for 2.5-3.0 hours;

[0017] (5) Exhaust and reduce pressure: Stop heating, open the exhaust port of the spherical tank, exhaust the gas, and take out the material after the pressure in the spherical tank drops to normal pressure;

[0018] (6) The material is cooled, dried, and crushed to obtain the product.

[0019] The soybeans are composed of 100% pure soybeans, the moisture content (mass content) of the soybeans is 10-12%, and no other raw materials are added;

[0020] The dried material in step (5) is crushed; the crushed material is sieved through a sieve with an aperture of 0.85 mm to obtain a roasted soybean feed with a particle size of less than or equal to 0.85 mm, and the passing rate of the 20-mesh sieve is more than 99%. The dried material in step (5) is crushed; the total antigen protein of the roasted soybean is less than or equal to 50 mg / g, and the protein solubility is 50% to 65%.

[0021] Step (3) The spherical tank rotates at a speed of 0.5-1 revolutions / minute. The material is heated evenly in the spherical tank by the rotation of the spherical tank. The temperature in the spherical tank gradually rises to 100° C., so that the temperature of the soybeans is raised to 100-130° C., and the action time is 2.5-3.0 hours;

[0022] In step (5), the soybeans are cooled at 5-25° C. until the temperature of the soybeans drops to 30-50° C. to obtain roasted soybeans.

[0023] During the reaction process, the pressure in the spherical tank is 0.40-0.50 MPa. In step (3), the exhaust port of the spherical tank is opened, and the gas is discharged, so that the pressure in the spherical tank is reduced to a standard atmospheric pressure within 2 seconds. During the pressure drop process, the volume of the soybean material expands to a certain extent.

[0024] The heating distribution device comprises a water vapor inlet pipe, a water vapor outlet pipe, a gas inlet distribution pipe, a gas outlet distribution pipe, a hollow pipe, and a heating plate; two coaxial rotating shafts are fixedly arranged at two opposite ends of the outer surface of the spherical tank, and the axial center lines of the two rotating shafts are collinear and pass through the center of the spherical tank; the two rotating shafts are rotatably mounted on the bracket through bearings respectively, and any one of the rotating shafts is connected to the motor through a transmission structure (such as a chain or a belt), and the motor drives the spherical tank to rotate;

[0025] The heating plate is fixed inside the spherical tank by a welding bracket, and the heating distribution plate includes 3-6 parallel heating plates with hollow chambers inside, and the heating plates are provided with air inlets and air outlets of the hollow chambers;

[0026] A water vapor inlet pipe penetrates into the interior of the spherical tank from one rotating shaft along the center line of the rotating shaft and is connected to the air inlet of the heating plate through a gas inlet distribution pipe respectively. A water vapor outlet pipe penetrates into the interior of the spherical tank from another rotating shaft along the center line of the rotating shaft and is connected to the air outlet of the heating plate through a gas outlet distribution pipe respectively. The heating plate is a flat cylindrical plate, and a plurality of through holes are opened between the two surfaces thereof. A hollow tube is inserted into the through hole. The outer wall surfaces of the two open ends of the hollow tube are respectively sealed and connected to the inner wall surfaces of the two open ends of the through hole, so that the hollow chamber of the heating plate is not connected to the interior of the spherical tank, and the soybeans can flow through the through holes on the plate body and be heated evenly, while the water vapor only flows through the hollow chamber of the heating plate;

[0027] The spherical tank is provided with an inlet and outlet, which are sealed after the feeding is completed to make the spherical tank airtight;

[0028] High-temperature and high-pressure steam is introduced into the hollow chamber of the heating plate, and the steam heat in the heating plate is transferred to the inner cavity of the spherical tank. The soybeans flow through the hollow tubes on the plate body, and the soybeans pass through the hollow tubes of the heating plate. The soybeans transfer heat with the heating plate, so that the soybeans are heated evenly.

[0029] The surface of the heating plate is parallel to the center line of the rotating shaft and arranged in parallel in the spherical tank;

[0030] The heating plate is a circular flat plate, and there are 3-6 heating plates; the air inlet of the heating plate is connected to the water vapor inlet pipe through a gas inlet distribution pipe, and the air outlet of the heating plate is connected to the water vapor outlet pipe through a gas outlet distribution pipe, the air inlet end of the water vapor inlet pipe is connected to the steam outlet of the water vapor source outside the spherical tank (such as a steam boiler), and the air outlet end of the outlet pipe is connected to the water reflux port of the water vapor source outside the spherical tank.

[0031] The distance between the side wall of the heating plate and the inner wall of the spherical tank is 10-50cm, the inner diameter of the hollow tube on the heating plate is 8-25cm, the inner diameter of the baking spherical tank is 3-10m, and the opening rate of the heating plate surface is 15-40%.

[0032] The roasted soybean feed prepared by the preparation method.

[0033] Application of the roasted soybean feed: the roasted soybean feed can be used as feed for livestock, poultry, aquatic products and ruminants (including mutton sheep, beef cattle or dairy cows), and can be continuously fed to animals in one or more stages of weaning period, growth period, lactation period or pregnancy period;

[0034] The roasted soybean feed needs to be added to the complete formula feed of livestock, aquatic products and ruminants (including mutton sheep, beef cattle or dairy cows) for animal feeding, and the addition amount of the complete formula feed is 3%-10% (mass content).

[0035] The baking production process line adopts a closed baking spherical tank, and the production process is safe, clean and dust-free. It can rotate 360 ​​degrees, has no dead angle in three dimensions, and can fully mix the materials. Soybeans are loaded into the baking spherical tank according to 50%-80% of the volume of the baking spherical tank, and hot steam is passed into the inner cavity of the heating plate of the baking spherical tank. The hot steam does not directly contact with materials such as soybeans. The soybean materials are heated under the action of heat transfer, and the baking temperature is maintained at 100-130°C, the pressure is 0.40-0.50MPa, and the baking time is 2.5-3.0 hours.

[0036] The roasted soybean feed produced by the roasting spherical tank equipment needs to exhaust the gas in the inner cavity of the heating plate after the roasting is stopped. Within 2 seconds of exhausting, the inner layer pressure of the spherical tank is reduced from 0.50MPa to a standard atmospheric pressure. After the gas is exhausted, the material can be unloaded.

[0037] The roasted soybean feed produced by the roasting ball tank equipment expands slightly in volume, the surface color of the soybean begins to darken, and the roasting needs to be stopped after no urease red spot reaction meets the requirements within 5 minutes. After the roasting is completed, the soybean feed is dried and cooled, and the material is crushed with a 0.75-0.85mm aperture sieve to obtain a finished product, and the product passing the 0.75-0.85mm aperture analysis sieve is not less than 99%.

[0038] The basic physical and chemical indicators of the finished product of the roasted soybean feed include: crude protein ≥35.0%, crude fat ≥17.0%, moisture ≤10%, crude fiber ≤7.0%, crude ash ≤7.0%, urease activity ≤0.02U / g, antigen protein content ≤50mg / g, protein solubility: 50%~65%.

[0039] The roasted soybean feed product produced is dark yellow in color, has a distinct aroma, and the material is uniform without black spots.

[0040] The content of antigenic protein (including soybean globulin and beta-conglycinin) of the produced roasted soybean is low, ≤50 mg / kg, and the protein small intestine digestibility is more than 95%.

[0041] The roasted soybean product is applied to livestock and poultry (pigs, poultry), aquatic products and ruminants (including mutton sheep, beef cattle and dairy cows), and is continuously fed to the animals during the weaning period, growth period, lactation period and pregnancy period.

[0042] The roasted soybean product is used for livestock and poultry (pigs, poultry), aquatic animals (domestic fish, shrimps, turtles, etc.) and ruminants (including mutton sheep, beef cattle, and dairy cows). This product needs to be mixed with complete feed according to the ratio before use, and can replace certain soybean meal, fish meal and other animal and plant protein raw materials.

[0043] The present invention requires long-term feeding of livestock and poultry (pigs, poultry), aquatic animals (fish, prawns, turtles, etc.) and ruminants (including mutton sheep, beef cattle, and dairy cows) during the weaning period, growth period, lactation period, and gestation period, and long-term feeding is required to achieve the best effect.

[0044] The advantages of the present invention are as follows: the roasted soybean product is produced by using natural green raw materials, which can well improve the growth performance of piglets, reduce the diarrhea rate, increase the daily weight gain of broilers, improve the milk production and daily weight gain of ruminants, and reduce the emission of methane and ammonia. The present invention is simple to operate, high in efficiency, pollution-free, and good in repeatability, and is suitable for large-scale production.

[0045] Roasted soybean products are not easy to oxidize and become rancid. Soybeans burst instantly under certain heat and pressure, and the oil is wrapped by soybean protein, forming a continuous protein membrane to isolate oxygen, which is not easy to oxidize and become rancid. The product has a long shelf life and the acid value is not higher than 3mg KOH / g, reaching the food grade standard.

[0046] Roasted soybean products have the characteristics of sufficient antigen degradation and easy digestion: the soybeans are evenly heated and expand instantly, which inactivates antigen proteins, trypsin inhibitors, lectins and lipoxygenase, avoiding pancreatic secretion disorders in young animals; at the same time, the expansion makes the soybeans porous and crispy, which is conducive to the penetration of digestive enzymes and the digestion of protein and fat by animals, with a digestibility of more than 96%.

[0047] Roasted soybean products have the characteristics of high polyphenol content and good appetite. Polyphenols are produced under the action of roasting and blasting, which has a good appetite-attracting effect on animals.

[0048] Roasted soybean products have good fluidity and are easy to mix. This product is a complex of protein-wrapped fat particles, which is easy to crush and suitable for aquatic feed and suckling pig feed that require micro-crushing.

[0049] The invention uses vegetable protein as raw material, and the roasted soybean product produced according to the above roasting process fully opens the soybean structure, reduces the content of soybean antigen protein, reduces the diarrhea rate of piglets, improves the growth performance of pigs and poultry, improves the weight gain rate and specific growth rate of aquatic animals, reduces the feed coefficient, and improves the milk production and production performance of ruminants (meat sheep, beef cattle, and dairy cows). The product produced by this roasting process has no toxic side effects, is green, safe, environmentally friendly, healthy, pollution-free, has good repeatability, and has no adverse effects on the environment. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 Morphological diagram of roasted soybeans and regular soybeans;

[0051] Figure 2 Microscope test results of roasted soybeans and ordinary soybeans;

[0052] Figure 3 Schematic diagram of a baking spherical tank with a heating plate;

[0053] Figure 4 Baking spherical jar solid image;

[0054] Figure 5 Flow chart of roasted soybean feed production process; DETAILED DESCRIPTION

[0055] The baking process used in this invention is a production process method independently developed and designed by Xipu Group. The spherical tank structure is closed (see Figure 1), safe, clean and dust-free. 360-degree rotation, three-dimensional without dead angle, can fully mix materials.

[0056] The spherical tank is a spherical closed container with a heating plate inside;

[0057] Two coaxial rotating shafts are fixedly arranged at two opposite ends of the outer surface of the spherical tank, and the axial center lines of the two rotating shafts are collinear and pass through the center of the spherical tank; the two rotating shafts are rotatably mounted on the bracket through bearings respectively, and any one of the rotating shafts is connected to the motor through a transmission structure chain, and the motor drives the spherical tank to rotate;

[0058] The heating plate is fixed inside the spherical tank by welding with a bracket, and the heating plate is arranged in parallel with the heating plate with a hollow chamber inside, and the heating plate is provided with an air inlet and an air outlet of the hollow chamber;

[0059] A water vapor inlet pipe penetrates into the interior of the spherical tank from one rotating shaft along the center line of the rotating shaft and is respectively connected to the air inlet of the heating plate through a gas distribution pipe. A water vapor outlet pipe penetrates into the interior of the spherical tank from another rotating shaft along the center line of the rotating shaft and is respectively connected to the air outlet of the heating plate through a gas distribution pipe. The heating plate is a flat cylindrical plate, and a plurality of through holes are opened between the two surfaces thereof. A hollow tube is inserted into the through hole. The outer wall surfaces of the two open ends of the hollow tube are respectively sealed and connected to the inner wall surfaces of the two open ends of the through hole, so that the hollow chamber of the heating plate is not connected to the interior of the spherical tank. The soybeans can flow through the through holes on the plate body and be heated evenly, while the water vapor only flows through the hollow chamber of the heating plate.

[0060] The spherical tank is provided with an inlet and outlet, which are sealed after the feeding is completed to make the spherical tank airtight.

[0061] High-temperature and high-pressure steam is introduced into the hollow chamber of the heating plate, and the steam heat in the heating plate is transferred to the inner cavity of the spherical tank. The soybeans flow through the hollow tubes on the plate body, and the soybeans pass through the hollow tubes of the heating plate. The soybeans transfer heat with the heating plate, so that the soybeans are heated evenly.

[0062] The surface of the heating plate is parallel to the center line of the rotating shaft and arranged in parallel in the spherical tank;

[0063] The heating plate is a circular flat plate; the air inlet of the heating plate is connected to the air inlet pipe of water vapor through a gas distribution pipe, and the air outlet of the heating plate is connected to the air outlet pipe of water vapor through a gas distribution pipe. The air inlet end of the water vapor inlet pipe is connected to the steam outlet of the steam boiler outside the spherical tank, and the air outlet end of the air outlet pipe is connected to the water reflux port of the water vapor source outside the spherical tank.

[0064] The heating plate is fixed inside the spherical tank by a bracket. The spherical tank is a round spherical tank with an inner diameter of 3.6m. There are 4 heating plates, each with a diameter of 3.3m and a thickness of 12cm. There are 20 hollow tubes distributed on each heating plate, and the inner diameter of the hollow tube is 20cm. The distance between the side wall of the heating plate and the inner wall of the spherical tank is 15-20cm, and the opening rate of the heating plate surface is 35%.

[0065] The present invention will be further described below in conjunction with implementation examples. The soybeans prepared in the following examples are all prepared using the above-mentioned spherical tank device.

[0066] Example 1 Production of roasted soybean feed products using a roasted spherical can (reference Figure 5 )

[0067] 1.1 Test purpose: to extend the baking time, reduce protein solubility, urease red spot number and antigen protein content, and improve product quality and stability;

[0068] 1.2 Experimental design: Sampling was performed twice before stopping baking to detect the number of urease red spots. The baking time at 100-120℃ was controlled to be 2 hours and 30 minutes;

[0069] 1.3 Test process, the specific process is as follows:

[0070] (1) Feeding: Soybeans are fed into the inner cavity of the spherical tank, with the amount of soybeans accounting for 80% of the volume of the spherical tank. The inlet and outlet ports are closed, and the spherical tank is rotated and installed on the bracket;

[0071] (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank;

[0072] (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C.

[0073] (4) High temperature and high pressure reaction: After the steam is introduced for a period of time, the temperature and pressure rise, and the temperature of the inner cavity of the baking spherical tank is controlled to be 100-120°C, and the maximum pressure reaches 0.40-0.50 MPa, and the reaction is carried out for 2.5 hours; (5) Exhaust and pressure reduction: Stop heating, open the exhaust port of the spherical tank, and the gas is discharged. The pressure in the spherical tank is reduced to a standard atmospheric pressure within 2 seconds. During the process of pressure reduction, the volume of the soybean material expands to a certain extent, and then the material is taken out;

[0074] (6) The material is cooled at 20°C to 40°C, dried, and crushed to obtain the product.

[0075] 1.4 Analysis indicators: urease red dot number; protein solubility, antigen protein, physical and chemical indicators.

[0076] 1.4.1 Detection of antigenic protein (glycinin / β-conglycinin)

[0077] The glycinin / β-conglycinin rapid detection ELISA kit produced by Tianjin Longke Xinyu Biotechnology Co., Ltd. was used.

[0078] (1) Detection principle of antigen protein

[0079] The soybean globulin detection kit uses the indirect competitive ELISA method. The soybean globulin antigen is pre-coated on the microporous strip of the ELISA plate. The soybean globulin in the sample and the pre-coated antigen compete with the soybean globulin antibody. After adding the enzyme-labeled secondary antibody, the TMB substrate is used for color development. The sample absorbance value is negatively correlated with the content of soybean globulin it contains. The content of soybean globulin in the sample can be obtained by comparing it with the standard curve. The detection principle of β-conglycinin is the same.

[0080] 1.4.2 Rapid urease activity determination method - phenol red method

[0081] (1) Experimental principle:

[0082] Urease + urea → ammonia (using phenol red as indicator)

[0083] (2) Experimental reagents:

[0084] Configuration of phenol red reagent:

[0085] ——0.1N NaOH solution: Dissolve 4 g of NaOH in 1 liter of distilled water.

[0086] ——0.1N H 2 SO 4 Solution: Dilute 1.84 ml concentrated HO 2 SO 4 in 1 liter of distilled water.

[0087] ——Solution A: Weigh 0.28 g of phenol red indicator and dissolve it in 10 ml of 0.1N NaOH solution.

[0088] ——Solution B: Weigh 42 g of urea and dissolve it in 100 ml of distilled water.

[0089] ——Mix solution A and solution B to make up to 1 liter, and add 0.1N H 2 SO 4 The solution was adjusted to an amber color (pH = 4.7) with urea phenol red solution.

[0090] (3) Experimental methods:

[0091] Spread a spoonful of crushed sample evenly in a petri dish (or on filter paper) with a thickness of 0.8mm, add the prepared urea-phenol red solution to the sample in the petri dish (or on filter paper) until the sample in the petri dish or on the filter paper is completely soaked, leave it for 10 minutes, and observe the red spot reaction on the sample. (The average diameter of a red spot is about 0.127mm)

[0092] 3.1 Observe after 10 minutes:

[0093] a. The number of red spots on the sample surface is 0. There is no obvious change after leaving it for another 10 minutes: there is no urease activity and it can be used.

[0094] b. The number of red spots on the surface of the sample is 1-5, and there is no obvious change after leaving it for another 10 minutes: there is a small amount of urease activity and it can be used.

[0095] c. If the number of red spots on the sample surface is greater than or equal to 6 and there is no obvious change after 10 minutes, the urease activity is very high and the sample is too raw to be used.

[0096] (4) Experimental materials:

[0097] The diameter of the culture dish used in the experiment was 90 mm.

[0098] (5) Notes:

[0099] The shelf life of urea-phenol red solution is 90 days. Re-prepare it after expiration.

[0100] 1.5 Test results, see below.

[0101] Example 2 Production of roasted soybean feed products using a roasted spherical tank (reference Figure 5 )

[0102] 2.1 Test purpose: to extend the baking time, reduce protein solubility, urease red spot number and antigen protein content, and improve product quality and stability;

[0103] 2.2 Experimental design: Take samples twice before stopping baking to detect the number of urease red spots. Control the baking time at 100-120℃ to be more than 2 hours and 30 minutes.

[0104] 2.3 Test process, the specific process is as follows:

[0105] (1) Feeding: Soybeans are fed into the inner cavity of the spherical tank, with the amount of soybeans accounting for 80% of the volume of the spherical tank. The inlet and outlet ports are closed, and the spherical tank is rotated and installed on the bracket;

[0106] (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank;

[0107] (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C.

[0108] (4) High temperature and high pressure reaction: After the steam is introduced for a period of time, the temperature and pressure rise, and the temperature of the inner cavity of the baking spherical tank is controlled to be 100-120°C, and the maximum pressure reaches 0.40-0.50 MPa, and the reaction is carried out for 2 hours and 50 minutes;

[0109] (5) Exhaust and reduce pressure: Stop heating, open the exhaust port of the spherical tank, and exhaust the gas, so that the pressure in the spherical tank drops to a standard atmospheric pressure within 2 seconds. During the process of pressure reduction, the volume of the soybean material expands to a certain extent, and then the material is taken out;

[0110] (6) The material is cooled at 20°C to 40°C, dried, and crushed to obtain the product.

[0111] 2.4 Analysis index: urease red spot number; protein solubility, antigen protein, physical and chemical index. The specific detection method of urease red spot number is the same as 1.4.

[0112] 2.5 Test results, see below.

[0113] Comparative Example 1: Production of roasted soybean feed products using roasted spherical cans

[0114] 3.1 Test purpose: to extend the baking time, reduce protein solubility, urease red spot number and antigen protein content, and improve product quality and stability;

[0115] 3.2 Experimental design: Sample twice before stopping roasting to detect the number of urease red spots. Control the roasting time of soybeans at 100-120℃ to be about 1 hour and 30 minutes.

[0116] 3.3 Test process, the specific process is as follows:

[0117] (1) Feeding: Soybeans are fed into the inner cavity of the spherical tank, with the amount of soybeans accounting for 80% of the volume of the spherical tank. The inlet and outlet ports are closed, and the spherical tank is rotated and installed on the bracket;

[0118] (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank;

[0119] (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C.

[0120] (4) High temperature and high pressure reaction: After the steam is introduced for a period of time, the temperature and pressure rise, and the temperature of the inner cavity of the baking spherical tank is controlled to be 100-120°C, and the maximum pressure reaches 0.40-0.50 MPa, and the reaction lasts for 1 hour and 30 minutes;

[0121] (5) Exhaust and reduce pressure: Stop heating, open the exhaust port of the spherical tank, and exhaust the gas, so that the pressure in the spherical tank drops to a standard atmospheric pressure within 2 seconds. During the process of pressure reduction, the volume of the soybean material expands to a certain extent, and then the material is taken out;

[0122] (6) The material is cooled at 20°C to 40°C, dried, and crushed to obtain the product.

[0123] 3.4 Analysis index: urease red spot number; protein solubility, antigen protein, physical and chemical index. The specific detection method of urease red spot number is the same as 1.4.

[0124] 3.5 Test results, see below.

[0125] Comparative Example 2: Production of roasted soybean feed products using roasted spherical tanks

[0126] 4.1 Test purpose: to extend the baking time, reduce the protein solubility, urease red spot number and antigen protein content, and improve product quality and stability;

[0127] 4.2 Experimental design: Sample twice before stopping roasting to detect the number of urease red spots. Control the roasting time of soybeans at 100-120℃ to be 3 hours and 30 minutes.

[0128] 4.3 Test process, the specific process is as follows:

[0129] (1) Feeding: Soybeans are fed into the inner cavity of the spherical tank, with the amount of soybeans accounting for 80% of the volume of the spherical tank. The inlet and outlet ports are closed, and the spherical tank is rotated and installed on the bracket;

[0130] (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank;

[0131] (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C.

[0132] (4) High temperature and high pressure reaction: After the steam is introduced for a period of time, the temperature and pressure rise, and the temperature of the inner cavity of the baking spherical tank is controlled to be 100-120°C, and the maximum pressure reaches 0.40-0.50 MPa, and the reaction is carried out for 3 hours and 30 minutes;

[0133] (5) Exhaust and reduce pressure: Stop heating, open the exhaust port of the spherical tank, and exhaust the gas, so that the pressure in the spherical tank drops to a standard atmospheric pressure within 2 seconds. During the process of pressure reduction, the volume of the soybean material expands to a certain extent, and then the material is taken out;

[0134] (6) The material is cooled at 20°C to 40°C, dried, and crushed to obtain the product.

[0135] 4.4 Analysis index: urease red spot number; protein solubility, antigen protein, physical and chemical index. The specific detection method of urease red spot number is the same as 1.4.

[0136] 4.5 Test results:

[0137] Since the soybeans were roasted at 100-130℃ for a long time, 3 hours and 30 minutes, the soybeans became gelatinized and the surface of the soybeans became slightly darker. The protein solubility was 40.50%. Therefore, the parameters of this production process did not meet the production standards for roasted soybeans and were discarded.

[0138] Comparative Example 3: Production of roasted soybean feed products using a baking spherical can with an interlayer (the device uses a baking spherical can with an interlayer recorded in application number CN2023101625625)

[0139] 5.1 Test purpose: to extend the baking time, reduce protein solubility, urease red spot number and antigen protein content, and improve product quality and stability;

[0140] 5.2 Experimental design: Sampling was performed twice before stopping roasting to detect the number of urease red spots. The roasting time of soybeans was controlled to be 2 hours and 50 minutes at 110-130℃.

[0141] 5.3 Test process, the specific process is as follows:

[0142] (1) Feeding: Soybeans are fed into the inner cavity of the spherical tank, with the amount of soybeans accounting for 80% of the volume of the spherical tank. The inlet and outlet ports are closed, and the spherical tank is rotated and installed on the bracket;

[0143] (2) Steam introduction: Steam is introduced into the interlayer of the spherical tank with a steam pressure of 0.70-1.00 MPa. The steam transfers heat to the inner cavity of the spherical tank.

[0144] (3) Preheating of soybeans: The soybeans are heated evenly in the inner cavity of the spherical tank, and the temperature inside the spherical tank gradually reaches 100°C;

[0145] (4) High temperature and high pressure reaction: After the steam is introduced for a period of time, the temperature and pressure rise, and the temperature of the inner cavity of the baking spherical tank is controlled to be 110-130°C, and the maximum pressure reaches 0.70 MPa, and the reaction is carried out for 2 hours and 50 minutes; (5) Exhaust and pressure reduction: Stop heating, open the exhaust port of the spherical tank, and the gas is discharged. The pressure in the spherical tank is reduced to a standard atmospheric pressure within 2 seconds. During the process of pressure reduction, the volume of the soybean material expands to a certain extent, and then the material is taken out;

[0146] (6) The material is cooled at 20°C to 40°C, dried, and crushed to obtain the product.

[0147] 5.4 Analysis index: urease red spot number; protein solubility, antigen protein, physical and chemical index. The specific detection method of urease red spot number is the same as 1.4.

[0148] 5.5 Test results:

[0149] The quality of the finished product produced by using interlayered baking spherical tanks meets the quality requirements of baking soybeans, but each batch of baking soybeans requires 1.5 tons of steam, and the steam cost is 400-500 yuan. In addition, the qualified rate of the finished baked soybeans using this production process is about 80%. However, the baking spherical tanks with heating plates only require 0.9 tons of steam for each batch of production, and the steam cost is about 270 yuan. In addition, the qualified rate of the finished baked soybeans using this production process is about 90%. Therefore, the use of baking spherical tanks with heating plates to produce baking soybeans can reduce production costs and increase the qualified rate of finished products. From a production perspective, the use of heating plate baking spherical tanks to produce baking soybeans can better improve the economic benefits of the enterprise.

[0150] Summary of test results

[0151] (1) Statistics of roasting soybean time

[0152] Table 1. Baking time statistics

[0153]

[0154] Experimental results: The roasted soybeans in Examples 1 and 2 were roasted at 100-120°C for 2 hours and 30 minutes or longer. The roasted soybeans in Comparative Example 1 were roasted at 100-120°C for 1 hour and 30 minutes, which was too short to open the soybean structure and ripen the soybeans (Table 1).

[0155] (2) Statistics of test results of physical and chemical indicators of roasted soybeans

[0156] Table 2. Statistical table of physical and chemical indexes of roasted soybeans

[0157]

[0158] Note: Three large jars of roasted soybeans were made.

[0159] Experimental results: From the results in Table 2, it can be seen that when the soybeans are baked in a baking spherical can at 100-120℃ for 2.5 hours, the solubility of soybean protein reaches 54.97%, the number of urease red spots is 4, and the antigen protein content is 45.43mg / g. When the soybeans are baked in a baking spherical can at 100-120℃ for 2.8 hours, the solubility of soybean protein reaches 50.30%, the number of urease red spots is 2, and the antigen protein content is 20.60mg / g. Both meet the quality requirements of baked soybeans.

[0160] For the roasted soybeans in Comparative Example 1, the soybeans were roasted at 100-120°C for 1.5 hours in a roasting spherical can, and the solubility of soybean protein reached 71.52%, the number of urease red dots was 4, which was more than 100, and the antigen protein content was 158.81 mg / g. The antigen protein content was high, and the protein solubility was also high. The quality requirements of roasted soybeans were not met.

[0161] (3) Statistics of roasted soybean antigen protein test results

[0162] Table 3. Statistics of roasted soybean antigen protein

[0163]

[0164] Results: As shown in Table 3, the total content of antigenic proteins was 45.43 mg / g when the soybeans were baked in a baking spherical can at 100-120℃ for 2.5 hours, and the content of soybean globulin and β-conglycinin was 20.58 mg / g and 24.85 mg / g, respectively. The content of antigenic proteins was 20.60 mg / g when the soybeans were baked in a baking spherical can at 100-120℃ for 2.8 hours. The content of soybean globulin and β-conglycinin were 7.87 mg / g and 12.73 mg / g, respectively. All of them met the quality requirements of baked soybeans.

[0165] For the roasted soybeans in Comparative Example 1, the soybeans were roasted in a spherical roasting pot at 100-120°C for 1.5 hours, and the antigen protein content was 158.81 mg / g, and the glycinin and β-conglycinin were 96.90 mg / g and 61.91 mg / g, respectively, and the antigen protein content was high, which did not meet the quality requirements of roasted soybeans.

[0166] (4) Morphological observation of roasted soybeans

[0167] Table 4. Comparison of roasted soybean morphology

[0168]

[0169] Note: Since the roasted soybeans in Comparative Example 1 did not meet the requirements and tasted raw, no morphological observation was performed. Only qualified roasted soybeans were compared with ordinary soybeans.

[0170] Experimental results: From Table 4 and Figure 1 The results show that the control group's ordinary soybeans are yellow, white, light in color, and have a light fragrance. The roasted soybeans in group B are yellow, darker in color, and have a stronger fragrance. The roasted soybeans in group C are yellow, darker in color, and have a stronger fragrance.

[0171] (5) Roasted soybean sieving test

[0172] Table 5. Statistics of roasted soybean mesh sieve pass rate

[0173]

[0174] Experimental results: As shown in Table 5, the passing rate of ordinary soybeans (unheated) through a 20-mesh sieve is 97.29% (Group A), while the passing rates of roasted soybeans made by roasted spherical cans in this study through a 20-mesh sieve are 99.21% (Group B) and 99.37% (Group C). When soybeans are subjected to heat and pressure, their particle structure is broken up and the particles become smaller. In addition, the passing rate of roasted soybeans through a 40-mesh sieve is higher than that of ordinary soybeans (86.24% and 89.06%, 73.81%).

[0175] (5) Statistical table of roasted soybean microscope test results

[0176] Table 6. Microscopic morphology statistics of roasted soybeans after crushing

[0177]

[0178] Experimental results: From Table 6 and Figure 2 The results show that the particles of ordinary soybeans (Group A) are relatively regular, with larger gaps between particles and lighter color. However, the particles of roasted soybeans (Group B) and roasted soybeans (Group C) are irregular, with smaller gaps between particles and darker color. This indicates that after the roasting process, the soybeans are subjected to a certain amount of pressure and heat, and the color of the soybeans deepens. The soybean structure is opened to a certain extent, which is conducive to animal digestion, absorption and utilization.

Claims

1. A method for producing roasted soybean feed, characterized in that: The raw material of the roasted soybeans is composed of soybeans, which are roasted in a closed spherical tank with a heating distribution device inside; The specific process is: (1) Feeding: Soybeans are fed into the spherical tank; the amount of soybeans accounts for 50% to 80% of the volume of the spherical tank; the spherical tank is rotatably mounted on a bracket; (2) Passing steam: Passing steam into the hollow chamber of the heating plate, the steam pressure is 0.70-1.00 MPa, and the steam in the heating plate transfers heat to the inner chamber of the spherical tank; (3) Preheating of soybeans: The inlet and outlet of the sealed spherical tank are sealed, and the spherical tank is rotated to make the soybeans and the like in contact with the heat transferred by steam in the hollow tube of the heating plate and the inner cavity of the spherical tank. The soybeans are heated evenly, and the temperature in the spherical tank gradually reaches 100°C. (4) High temperature and high pressure reaction: The temperature and pressure in the sealed spherical tank rise, the spherical tank rotates, and the temperature in the baking spherical tank is controlled to be 100-130°C, the pressure reaches 0.40-0.50MPa, and the reaction is carried out for 2.5-3.0 hours; (5) Exhaust and reduce pressure: Stop heating, open the exhaust port of the spherical tank, exhaust the gas, and take out the material after the pressure in the spherical tank drops to normal pressure; (6) The material is cooled, dried, and crushed to obtain the product.

2. The production method according to claim 1, characterized in that: The soybeans are composed of 100% pure soybeans, the moisture content (mass content) of the soybeans is 10-12%, and no other raw materials are added; The dried material in step (5) is crushed; the crushed material is sieved through a sieve with an aperture of 0.85 mm to obtain a roasted soybean feed with a particle size of less than or equal to 0.85 mm, and the passing rate of the 20-mesh sieve is more than 99%; the dried material in step (5) is crushed; the total antigen protein of the roasted soybean is less than or equal to 50 mg / g, and the protein solubility is 50% to 65%.

3. The production method according to claim 1, characterized in that: Step (3) The spherical tank rotates at a speed of 0.5-1 revolutions per minute. The material is heated evenly in the spherical tank by the rotation of the spherical tank. The temperature in the spherical tank gradually rises to 100° C., and the temperature of the soybeans is raised to 100-130° C. The action time is 2.5-3.0 hours. In step (5), the soybeans are cooled at 5-25° C. until the temperature of the soybeans drops to 30-50° C. to obtain roasted soybeans.

4. The production method according to claim 1, characterized in that: During the reaction process, the pressure in the spherical tank is 0.40-0.50 MPa. In step (3), the exhaust port of the spherical tank is opened, and the gas is discharged, so that the pressure in the spherical tank is reduced to a standard atmospheric pressure within 2 seconds. During the pressure reduction process, the volume of the soybean material expands to a certain extent.

5. The production method according to claim 1, characterized in that: The heating distribution device comprises a water vapor inlet pipe, a water vapor outlet pipe, a gas inlet distribution pipe, a gas outlet distribution pipe, a hollow pipe, and a heating plate; two coaxial rotating shafts are fixedly arranged at two opposite ends of the outer surface of the spherical tank, and the axial center lines of the two rotating shafts are collinear and pass through the center of the spherical tank; the two rotating shafts are rotatably mounted on the bracket through bearings respectively, and any one of the rotating shafts is connected to the motor through a transmission structure (such as a chain or a belt), and the motor drives the spherical tank to rotate; The heating plate is fixed inside the spherical tank by a welding bracket, and the heating plate includes 3-6 parallel heating plates with hollow chambers inside, and the heating plate is provided with an air inlet and an air outlet of the hollow chamber; A water vapor inlet pipe penetrates into the interior of the spherical tank from one rotating shaft along the center line of the rotating shaft and is connected to the air inlet of the heating plate through a gas inlet distribution pipe respectively. A water vapor outlet pipe penetrates into the interior of the spherical tank from another rotating shaft along the center line of the rotating shaft and is connected to the air outlet of the heating plate through a gas outlet distribution pipe respectively. The heating plate is a flat cylindrical plate, and a plurality of through holes are opened between the two surfaces thereof. A hollow tube is inserted into the through hole. The outer wall surfaces of the two open ends of the hollow tube are respectively sealed and connected to the inner wall surfaces of the two open ends of the through hole, so that the hollow chamber of the heating plate is not connected to the interior of the spherical tank, and the soybeans can flow through the through holes on the plate body and be heated evenly, while the water vapor only flows through the hollow chamber of the heating plate; The spherical tank is provided with an inlet and outlet, which are sealed after the feeding is completed to make the spherical tank airtight; High-temperature and high-pressure water vapor is introduced into the hollow chamber of the heating plate, and the steam heat in the heating plate is transferred to the inner chamber of the spherical tank. The soybeans flow through the hollow tubes on the plate body, and the soybeans pass through the hollow tubes of the heating plate. The soybeans transfer heat with the heating plate, so that the soybeans are heated evenly.

6. The production method according to claim 5, characterized in that: The surface of the heating plate is parallel to the center line of the rotating shaft and arranged in parallel in the spherical tank; The heating plate is a circular flat plate, and there are 3-6 heating plates; the air inlet of the heating plate is connected to the water vapor inlet pipe through a gas inlet distribution pipe, and the air outlet of the heating plate is connected to the water vapor outlet pipe through a gas outlet distribution pipe, the air inlet end of the water vapor inlet pipe is connected to the steam outlet of the water vapor source outside the spherical tank (such as a steam boiler), and the air outlet end of the outlet pipe is connected to the water reflux port of the water vapor source outside the spherical tank.

7. The production method according to claim 1 or 6, characterized in that: The distance between the side wall of the heating plate and the inner wall of the spherical tank is 10-50cm, the inner diameter of the hollow tube on the heating plate is 8-25cm, the inner diameter of the baking spherical tank is 3-10m, and the opening rate of the heating plate surface is 15-40%.

8. A roasted soybean feed prepared by the preparation method according to any one of claims 1 to 7.

9. An application of the roasted soybean feed according to claim 8, characterized in that: The roasted soybean feed can be applied to feed for livestock, poultry, aquatic products and ruminants (including mutton sheep, beef cattle or dairy cows), and can be continuously fed to animals in one or more stages of weaning period, growth period, lactation period or pregnancy period.

10. An application of the roasted soybean feed according to claim 9, characterized in that: The roasted soybean feed needs to be added to the complete formula feed of livestock, poultry, aquatic products and ruminants (including mutton sheep, beef cattle or dairy cows) for animal feeding, and the addition amount of the complete formula feed is 3%-10% (mass content).

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