CN110613055A - Method for improving viscosity of special whole wheat flour for feed - Google Patents
Method for improving viscosity of special whole wheat flour for feed Download PDFInfo
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- CN110613055A CN110613055A CN201910925045.2A CN201910925045A CN110613055A CN 110613055 A CN110613055 A CN 110613055A CN 201910925045 A CN201910925045 A CN 201910925045A CN 110613055 A CN110613055 A CN 110613055A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention relates to a method for improving the viscosity of special whole wheat flour for feed, which is characterized by comprising the following steps: s1, cleaning and removing impurities, S2, grinding and grading, S3, pre-gelatinizing high-temperature air flow, S4, killing insects, S5, screening, magnetic separation, and S6, metering and packaging. The method for improving the viscosity of the special whole wheat flour for the feed can effectively improve the viscosity of the wheat flour, can be used for conveniently preparing necessary material types of the special aquatic feed, such as granular, blocky and pasty feeds, can not scatter and paste in a water body within a set time, can reduce the loss of nutrient components because the nutrient components are insoluble in water, can effectively improve the feed quality when being used for the special aquatic feed, improves the feeding efficiency, and has higher economic value, social value and popularization and application value.
Description
Technical Field
The invention relates to the technical field of feeds, in particular to a method for improving the viscosity of special whole wheat flour for feeds.
Background
With the rapid development of poultry and livestock breeding, most poultry and livestock farmers progressively recognize the role of compound feed in poultry and livestock production, and more farmers feed poultry and livestock with compound feed. At present, the feed commonly used in China is grain feed, which improves the production level of pork pigs. The whole wheat flour feed belongs to one kind of grain feed, and is developed along with the ever-increasing requirement of people on food taste and nutritive value. Therefore, it is necessary to develop special whole wheat flour for feed with excellent quality.
Common whole wheat flour is washed by edible alcohol and refined by a colloid mill to be processed into purified flour, which is widely applied to various industries such as food, medicine, chemical industry, oil drilling and the like, generally high viscosity is taken as an index of high-quality whole wheat flour, and the index is also a standard for determining whether the whole wheat flour can be applied to feed. The common whole wheat flour can not meet the requirement of feed, and the feed manufacturer usually adds high-viscosity raw materials such as modified starch and wheat gluten or adds high-viscosity additives into the feed formula to improve the viscosity of the flour, but the method has complex process and high production cost. The flour viscosity requirement is higher particularly in special water feed. In addition, the whole wheat flour feed in the prior art has the defects of poor palatability, low biological feed intake, or unfavorable digestion and absorption and low conversion rate of the feed, so that the fed and treated livestock has the defects of coarse quality, lack of flavor, poor taste and large occurrence of inferior meat.
Therefore, the problem to be solved by researchers in the industry is how to improve the viscosity of the whole wheat flour special for the feed to improve the feed quality and improve the feeding efficiency.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for improving the viscosity of the special whole wheat flour for the feed, the method can effectively improve the viscosity of the wheat flour, can conveniently prepare the necessary material types of the special aquatic feed, such as granular, blocky and pasty feeds, can not scatter and gelatinize in a set time in a water body, has insoluble nutrient components in water, reduces the loss of the nutrient components, can effectively improve the feed quality when being used for the special aquatic feed, improves the feeding efficiency, and has higher economic value, social value and popularization and application value.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for improving the viscosity of special whole wheat flour for feed is characterized by comprising the following steps:
step S1, cleaning and impurity removing: sieving wheat for 3-5 times, threshing for 2-4 times, removing stones for 2-3 times, and magnetically separating for 2-4 times; obtaining cleaned and impurity-removed wheat;
step S2, grinding, classifying: drying the wheat cleaned and removed in the step S1 to make the water content of the wheat to be 4-7%, then carrying out whole grain coarse grinding, crushing to 10-40 meshes, then carrying out ultra-fine grinding, and crushing to 80-100 meshes to obtain the micronized wheat flour;
step S3, high-temperature air flow pre-gelatinization: uniformly mixing the refined wheat flour prepared in the step S2 and the additive, and then adding the mixture into a high-temperature airflow pre-gelatinization machine for pre-gelatinization and drying for 0.5 to 1 hour;
step S4, disinsection: introducing latest insect killing process and equipment of foreign Bluey company, and killing insect eggs of the wheat flour which is dried in the step S3 by using a high-speed insect killing machine with 3000-4000 turns per minute;
step S5, screening and magnetic separation: performing sieving and magnetic operation on the wheat flour prepared in the step S4 to obtain a whole wheat flour feed;
step S6, metering and packaging: weighing the whole wheat flour feed prepared in the step S5, performing high-temperature sterilization treatment at the temperature of 110-130 ℃, and packaging to obtain the finished product.
Further, the steam pressure used for the pre-gelatinization in step S3 is (8-10). times.105Pa。
Further, the temperature of the roller surface of the high-temperature airflow pre-gelatinization machine in the step S3 is 130-150 ℃.
Further, the rotating speed of the roller of the high-temperature airflow pre-gelatinization machine in the step S3 is 1000-1200 r/min.
Further, in step S3, the high-temperature airflow pre-pasting machine is a high-temperature airflow double-drum pre-pasting machine.
Further, in the step S3, during the high-temperature airflow pre-gelatinization process, high-temperature, high-humidity and dilute-phase flow is maintained, and long-distance circulation transportation is performed, and 16 point temperatures are automatically adjusted through automatic temperature and humidity measurement segmented display of a high-temperature segment, a medium-temperature segment, a constant-temperature segment and a low-temperature segment.
Further, the mass ratio of the refined wheat flour to the additives in the step S3 is 100 (3-8).
Further, the additive comprises the following components in parts by weight: 10-15 parts of purple sweet potato powder, 3-6 parts of radix angelicae powder, 15-20 parts of mulberry leaf powder, 20-30 parts of dried orange peel, 5-10 parts of barley flour, 3-5 parts of bran, 0.1-0.3 part of sodium-containing additive, 0.3-0.8 part of monopotassium phosphate, 3-6 parts of fish meal, 10-15 parts of hydroxymethyl cellulose, 1-3 parts of gluten powder and 10-15 parts of sodium alginate.
Further, the sodium-containing additive is at least one of sodium chloride, sodium hydroxide and sodium carbonate.
The invention also aims to provide the feed prepared by the method for improving the viscosity of the special whole wheat flour for the feed.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages: the method for improving the viscosity of the special whole wheat flour for the feed can effectively improve the viscosity of the wheat flour, can be used for conveniently preparing necessary material types of the special aquatic feed, such as granular, blocky and pasty feeds, can not scatter and paste in a water body within a set time, can reduce the loss of nutrient components because the nutrient components are insoluble in water, can effectively improve the feed quality when used for the special aquatic feed, improves the feeding efficiency, and has higher economic value, social value and popularization and application value.
Detailed Description
The invention relates to a method for improving the viscosity of special whole wheat flour for feed, which is characterized by comprising the following steps:
step S1, cleaning and impurity removing: sieving wheat for 3-5 times, removing stones for 2-4 times, and magnetically separating for 2-4 times; obtaining cleaned and impurity-removed wheat;
step S2, grinding, classifying: drying the wheat cleaned and removed in the step S1 to make the water content of the wheat to be 4-7%, then carrying out whole grain coarse grinding, crushing to 10-40 meshes, then carrying out ultra-fine grinding, and crushing to 80-100 meshes to obtain the micronized wheat flour;
step S3, high-temperature air flow pre-gelatinization: uniformly mixing the refined wheat flour prepared in the step S2 and the additive, and then adding the mixture into a high-temperature airflow pre-gelatinization machine for pre-gelatinization and drying for 0.5 to 1 hour;
step S4, disinsection: introducing latest insect killing process and equipment of foreign Bluey company, and killing insect eggs of the wheat flour which is dried in the step S3 by using a high-speed insect killing machine with 3000-4000 turns per minute;
step S5, screening and magnetic separation: performing sieving and magnetic operation on the wheat flour prepared in the step S4 to obtain a whole wheat flour feed;
step S6, metering and packaging: weighing the whole wheat flour feed prepared in the step S5, performing high-temperature sterilization treatment at the temperature of 110-130 ℃, and packaging to obtain the finished product.
The steam pressure for the pregelatinization in step S3 is (8-10). times.105Pa; the surface temperature of the roller of the high-temperature airflow pre-pasting machine is 130-150 ℃; the rotating speed of a roller of the high-temperature airflow pre-gelatinization machine is 1000-1200 r/min; the high-temperature air flow pre-pasting machine is a high-temperature air flow double-roller pre-pasting machine; the high-temperature airflow is kept at high temperature, high humidity and dilute phase flow in the process of pre-gelatinization and is circularly conveyed for a long distance, and the temperature of 16 points is automatically adjusted through automatic temperature measurement, humidity measurement and subsection display of a high-temperature section, a medium-temperature section, a constant-temperature section and a low-temperature section; the mass ratio of the refined wheat flour to the additive is 100 (3-8).
The additive comprises the following components in parts by weight: 10-15 parts of purple sweet potato powder, 3-6 parts of radix angelicae powder, 15-20 parts of mulberry leaf powder, 20-30 parts of dried orange peel, 5-10 parts of barley flour, 3-5 parts of bran, 0.1-0.3 part of sodium-containing additive, 0.3-0.8 part of monopotassium phosphate, 3-6 parts of fish meal, 10-15 parts of hydroxymethyl cellulose, 1-3 parts of gluten powder and 10-15 parts of sodium alginate; the sodium-containing additive is at least one of sodium chloride, sodium hydroxide and sodium carbonate.
Another object of the present invention is to provide a feed prepared according to the method for increasing the viscosity of whole wheat flour for feed; the method for improving the viscosity of the special whole wheat flour for the feed can effectively improve the viscosity of the wheat flour, can be used for conveniently preparing necessary material types of the special aquatic feed, such as granular, blocky and pasty feeds, can not scatter and paste in a water body within a set time, can reduce the loss of nutrient components because the nutrient components are insoluble in water, can effectively improve the feed quality when used for the special aquatic feed, improves the feeding efficiency, and has higher economic value, social value and popularization and application value.
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto.
Example 1
Embodiment 1 provides a method for improving the viscosity of whole wheat flour special for feed, which is characterized by comprising the following steps:
step S1, cleaning and impurity removing: 3 times of screening, 2 times of wheat threshing, 2 times of stone removal and 2 times of magnetic separation are carried out on the wheat; obtaining cleaned and impurity-removed wheat;
step S2, grinding, classifying: drying the wheat cleaned and removed in the step S1 to make the water content of the wheat to be 4%, then carrying out whole grain coarse grinding, crushing to 10 meshes, then carrying out ultra-fine grinding, and crushing to 80 meshes to obtain the micronized wheat flour;
step S3, high-temperature air flow pre-gelatinization: uniformly mixing the refined wheat flour prepared in the step S2 and the additive, and then adding the mixture into a high-temperature airflow pre-gelatinization machine for pre-gelatinization and drying for 1 hour;
step S4, disinsection: introducing latest insecticidal process and equipment of foreign Bluey company, and killing ova of the wheat flour which is dried in the step S3 by using a high-speed insecticidal machine with 3000 revolutions per minute;
step S5, screening and magnetic separation: performing sieving and magnetic operation on the wheat flour prepared in the step S4 to obtain a whole wheat flour feed;
step S6, metering and packaging: weighing the whole wheat flour feed prepared in the step S5, performing high-temperature sterilization treatment at 110 ℃, and packaging to obtain the finished product.
The steam pressure for the pre-gelatinization in step S3 is 8X 105Pa。
The roller surface temperature of the high-temperature airflow pre-pasting machine in the step S3 is 130 ℃.
And in the step S3, the rotating speed of the roller of the high-temperature air flow pre-pasting machine is 1000 r/min.
The high-temperature air flow pre-pasting machine in the step S3 is a high-temperature air flow double-roller pre-pasting machine.
And S3, maintaining high temperature, high humidity and dilute phase flow in the high-temperature airflow pre-gelatinization process, and carrying out long-distance circulating conveying, and automatically adjusting the temperature of 16 points through automatic temperature and humidity measurement and subsection display of a high-temperature section, a medium-temperature section, a constant-temperature section and a low-temperature section.
In step S3, the mass ratio of the refined wheat flour to the additive is 100: 3.
The additive comprises the following components in parts by weight: 10 parts of purple sweet potato powder, 3 parts of angelica dahurica powder, 15 parts of mulberry leaf powder, 20 parts of dried orange peel, 5 parts of barley flour, 3 parts of bran, 0.1 part of sodium chloride, 0.3 part of monopotassium phosphate, 3 parts of fish meal, 10 parts of hydroxymethyl cellulose, 1 part of gluten powder and 10 parts of sodium alginate.
A feed prepared by the method for improving the viscosity of the special whole wheat flour for the feed.
Example 2
Example 2 provides a method for increasing the viscosity of a feed-specific whole wheat flour, substantially the same as in example 1, except that the additive comprises the following components in parts by weight: 12 parts of purple sweet potato powder, 4 parts of angelica dahurica powder, 16 parts of mulberry leaf powder, 22 parts of dried orange peel, 6 parts of barley flour, 3.5 parts of bran, 0.15 part of sodium hydroxide, 0.4 part of monopotassium phosphate, 4 parts of fish meal, 11 parts of hydroxymethyl cellulose, 1.5 parts of gluten powder and 11 parts of sodium alginate.
Example 3
Example 3 provides a method of increasing the viscosity of a feed-specific whole wheat flour, substantially the same as in example 1, except that the additive comprises the following components in parts by weight: 13 parts of purple sweet potato powder, 4.5 parts of angelica powder, 17 parts of mulberry leaf powder, 25 parts of dried orange peel, 7.5 parts of barley flour, 4 parts of bran, 0.2 part of sodium carbonate, 0.6 part of monopotassium phosphate, 4.5 parts of fish meal, 13 parts of hydroxymethyl cellulose, 2 parts of gluten powder and 13.5 parts of sodium alginate.
Example 4
Example 4 provides a method of increasing the viscosity of a feed-specific whole wheat flour, substantially the same as in example 1, except that the additive comprises the following components in parts by weight: 14 parts of purple sweet potato powder, 5 parts of radix angelicae powder, 19 parts of mulberry leaf powder, 29 parts of dried orange peel, 9 parts of barley flour, 4.5 parts of bran, 0.25 part of sodium-containing additive, 0.7 part of monopotassium phosphate, 5 parts of fish meal, 14 parts of hydroxymethyl cellulose, 2.5 parts of gluten powder and 14.5 parts of sodium alginate; the sodium-containing additive is prepared by mixing sodium chloride, sodium hydroxide and sodium carbonate according to the mass ratio of 1:2: 5.
Example 5
Example 5 provides a method of increasing the viscosity of a feed-specific whole wheat flour, substantially the same as in example 1, except that the additive comprises the following components in parts by weight: 15 parts of purple sweet potato powder, 6 parts of angelica dahurica powder, 20 parts of mulberry leaf powder, 30 parts of dried orange peel, 10 parts of barley flour, 5 parts of bran, 0.3 part of sodium chloride, 0.8 part of monopotassium phosphate, 6 parts of fish meal, 15 parts of hydroxymethyl cellulose, 3 parts of gluten powder and 15 parts of sodium alginate.
Comparative example 1
Comparative example 1 a method for increasing the viscosity of a feed-specific whole wheat flour was provided, essentially the same as in example 1, except that: the purple sweet potato powder and the sodium alginate are not added in the preparation process of the additive.
Comparative example 2
Comparative example 2 a method for increasing the viscosity of a feed-specific whole wheat flour was provided, substantially the same as in example 1, except that: potassium dihydrogen phosphate and radix Angelicae Dahuricae powder are not added in the preparation process of the additive.
Comparative example 3
Comparative example 3 provides a method of increasing the viscosity of a feed-specific whole wheat flour, essentially the same as in example 1, except that: the preparation process of the additive does not add mulberry leaf powder and dried orange peel.
Comparative example 4
Comparative example 4 provides a method of increasing the viscosity of a feed-specific whole wheat flour, essentially the same as in example 1, except that: barley flour and wheat gluten are not added in the preparation process of the additive.
And (3) performance testing: the results of the above examples of the whole wheat flour feed, as measured for digestibility, feed conversion and viscosity, are shown in table 1, and the test methods are as follows: 180 mutton sheep of 3-4 months old were selected and randomly divided into 9 groups, and for examples 1-5 and comparative examples 1-4, the feed of each group was fed at a feed rate of 1.1 kg/day, twice per day for a test period of 30 days, and relevant data were recorded.
As can be seen from Table 1, the feed prepared by the method for improving the viscosity of the whole wheat flour special for the feed in the examples 1 to 5 has obviously better performance than the comparative example, the feed has higher digestibility and conversion rate and higher viscosity, which is the result of reasonable compatibility and synergistic action of the raw material components.
TABLE 1
| Test items | Rate of digestion | Feed conversion ratio | Viscosity (25 ℃ C.) |
| Unit of | ％ | - | mPa·s |
| Example 1 | 88.80 | 2.15:1 | 2910 |
| Example 2 | 88.92 | 2.13:1 | 2930 |
| Example 3 | 88.98 | 2.12:1 | 2960 |
| Example 4 | 89.04 | 2.14:1 | 2990 |
| Example 5 | 89.10 | 2.15:1 | 3010 |
| Comparative example 1 | 80.23 | 2.46:1 | 2860 |
| Comparative example 2 | 81.34 | 2.48:1 | 2850 |
| Comparative example 3 | 80.05 | 2.52:1 | 2845 |
| Comparative example 4 | 80.15 | 2.55:1 | 2790 |
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (9)
1. A method for improving the viscosity of special whole wheat flour for feed is characterized by comprising the following steps:
step S1, cleaning and impurity removing: sieving wheat for 3-5 times, threshing for 2-4 times, removing stones for 2-3 times, and magnetically separating for 2-4 times; obtaining cleaned and impurity-removed wheat;
step S2, grinding, classifying: drying the wheat cleaned and removed in the step S1 to make the water content of the wheat to be 4-7%, then carrying out whole grain coarse grinding, crushing to 10-40 meshes, then carrying out ultra-fine grinding, and crushing to 80-100 meshes to obtain the micronized wheat flour;
step S3, high-temperature air flow pre-gelatinization: uniformly mixing the refined wheat flour prepared in the step S2 and the additive, and then adding the mixture into a high-temperature airflow pre-gelatinization machine for pre-gelatinization and drying for 0.5 to 1 hour;
step S4, disinsection: introducing latest insect killing process and equipment of foreign Bluey company, and killing insect eggs of the wheat flour which is dried in the step S3 by using a high-speed insect killing machine with 3000-4000 turns per minute;
step S5, screening and magnetic separation: performing sieving and magnetic operation on the wheat flour prepared in the step S4 to obtain a whole wheat flour feed;
step S6, metering and packaging: weighing the whole wheat flour feed prepared in the step S5, performing high-temperature sterilization treatment at the temperature of 110-130 ℃, and packaging to obtain the finished product.
2. The method for increasing the viscosity of feed-specific whole wheat flour according to claim 1, wherein the steam pressure used for the pre-gelatinization in step S3 is (8-10) x 105Pa。
3. The method for increasing the viscosity of the feed-specific whole wheat flour as claimed in claim 1, wherein the temperature of the surface of the roller of the high-temperature airflow pre-gelatinization machine in step S3 is 130-150 ℃.
4. The method for improving the viscosity of the whole wheat flour specially used for the feed as claimed in claim 1, wherein the rotation speed of the roller of the high temperature air flow pre-gelatinization machine in the step S3 is 1000-1200 r/min.
5. The method for improving the viscosity of the special whole wheat flour for the feed according to claim 1, wherein the high-temperature air flow pre-gelatinization machine in the step S3 is a high-temperature air flow double-roller pre-gelatinization machine.
6. The method for improving the viscosity of the special whole wheat flour for the feed according to claim 1, wherein in the step S3, the high-temperature air flow is kept at high temperature and high humidity in the process of pre-gelatinization, and is circulated and conveyed for a long distance, and the temperature of 16 points is automatically adjusted through automatic temperature measurement and humidity measurement segmented display of a high-temperature segment, a medium-temperature segment, a constant-temperature segment and a low-temperature segment.
7. The method for improving the viscosity of the special whole wheat flour for the feed according to claim 1, wherein the mass ratio of the refined wheat flour to the additive in the step S3 is 100 (3-8).
8. The method for increasing the viscosity of feed-specific whole wheat flour according to claim 1, wherein the additive comprises the following components in parts by weight: 10-15 parts of purple sweet potato powder, 3-6 parts of radix angelicae powder, 15-20 parts of mulberry leaf powder, 20-30 parts of dried orange peel, 5-10 parts of barley flour, 3-5 parts of bran, 0.1-0.3 part of sodium-containing additive, 0.3-0.8 part of monopotassium phosphate, 3-6 parts of fish meal, 10-15 parts of hydroxymethyl cellulose, 1-3 parts of gluten powder and 10-15 parts of sodium alginate.
9. The method for increasing the viscosity of feed specific whole wheat flour according to claim 8 wherein the sodium containing additive is at least one of sodium chloride, sodium hydroxide, sodium carbonate.
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| 刘少广等: "预糊化小麦粉的热力学和糊化特性研究", 《粮食与食品工业》 * |
| 刘淑一等: "预糊化对燕麦全粉理化性质的影响", 《中国粮油学报》 * |
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