CN114304485A - Preparation method of baked corn, product and application of product in livestock and poultry feed - Google Patents
Preparation method of baked corn, product and application of product in livestock and poultry feed Download PDFInfo
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Abstract
The invention provides a preparation method of baked corn, a product and application of the baked corn in livestock and poultry feed, and relates to the technical field of feed processing. A method for preparing baked corn, comprising the steps of: removing impurities from corn, and soaking in water; transferring the soaked corns into a baking machine for segmented heating and baking, wherein the inlet temperature is 100-160 ℃, the baking temperature is 140-280 ℃, and the outlet temperature is 60-150 ℃, and stirring is carried out simultaneously; and cooling the baked corn to obtain a finished product. The baked corn prepared by the invention has crisp mouthfeel and fragrant and sweet chewing taste, has obvious food calling effect on various livestock and poultry animals, has higher starch gelatinization degree and higher oil emulsification, and the prolamin structure is modified in the baking process, so that the prolamin structure is beneficial to digestion and absorption.
Description
Technical Field
The invention relates to the technical field of feed processing, in particular to a preparation method of baked corn, a product and application of the baked corn in livestock and poultry feed.
Background
The corn has higher nutritive value, is an excellent grain crop, is used as a high-yield grain crop in China, and is an important feed source for animal husbandry, aquaculture and the like. The corn has abundant, cheap and easily available resources, and has a plurality of biological activities such as oxidation resistance, tumor resistance, blood sugar reduction, immunity improvement, bacteriostasis, sterilization and the like, so the corn has wide development and application prospects. Corn is one of the most commonly used energy feeds in livestock production today, and approximately 65% of the world's corn is used as feed. In recent years, with the rapid development of the livestock industry in China, the demand of feed raw materials is greatly increased, and the locally produced corn is difficult to meet the market demand, so that the market price of the corn is continuously increased in two years, and even the phenomenon that people and livestock fight for grains appears.
The corn has the main energy component of starch with the content of 65-70 percent, is mainly closely arranged in endosperm in the form of starch granules, and is orderly arranged to form a crystalline region by hydrogen bond combination among starch chains, and the corn starch has higher amylose content which can reach 28 percent and has higher gelatinization temperature which is between 62 and 72 ℃, has better shearing resistance, compact granules and more lipid compounds and is easy to form amylose-lipid compounds. The method can convert starch into low molecular compounds or high molecular polymers by physical and chemical methods, so that the corn can be used as a good processing raw material, the digestion of the starch is improved by improving the physical structure of starch granules, and the structure of the starch is changed after proper processing treatment, so that the type of the starch is changed, the utilization rate of the starch is improved, and the nutritional value of the corn can be fully utilized.
At present, the corn production and processing modes mainly comprise steam tabletting and puffing, although the digestion characteristics of starch can be changed to a certain extent, the mode of seeking for more efficiently improving the utilization rate of the starch and fully exploiting the corn resource value becomes an important measure for solving the problem of the current shortage of grains.
Disclosure of Invention
The invention aims to provide a preparation method of baked corn, which can obviously improve the digestion characteristic of starch and improve the utilization rate of the starch.
Another object of the present invention is to provide a baked corn which can increase the appetite of livestock and poultry animals and promote the digestion of livestock and poultry animals.
Still another object of the present invention is to provide a use of roasted corn in livestock and poultry feed, which is beneficial to increase weight and height of livestock and poultry.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
In one aspect, the present application provides a method for preparing baked corn, including the following steps:
removing impurities from corn, and soaking in water;
transferring the soaked corns into a baking machine for segmented heating and baking, wherein the inlet temperature is 100-160 ℃, the baking temperature is 140-280 ℃, and the outlet temperature is 60-150 ℃, and stirring is carried out simultaneously;
and cooling the baked corn to obtain a finished product.
In another aspect, the present embodiments provide a baked corn prepared by the above-described preparation method.
In another aspect, the embodiment of the application provides an application of baked corn in livestock and poultry feed.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
the preparation method disclosed by the invention is simple and convenient in flow, high-quality corn basically free of impurities can be obtained after impurity removal and screening, heat, humidity and pressure are combined with various mechanical actions in the heating and baking process at the temperature of 140-280 ℃, the surface of the corn is caramel-colored, the corn has an obvious food calling effect, the gelatinization degree of starch in the baked corn can be effectively improved, the fiber structure of partial cell walls is damaged and softened, protein is denatured, fat is stable, digestion and absorption are facilitated, the digestion rate and the utilization rate of the baked corn are improved, meanwhile, the fat permeates from the inside of corn particles to the surface, the baked corn has special fragrance, the appetite of animals is enhanced, and the preparation method is rapid and can be used for continuous industrial production.
In addition, the baked corn prepared by the invention has caramel color on the surface, is crisp in taste and fragrant and sweet in chewing taste, has obvious food calling effect on various livestock and poultry animals, is cured thoroughly and not easy to regenerate compared with the conventional baked corn, has higher starch gelatinization degree and higher oil emulsification, and the alcohol soluble protein structure is modified in the baking process so as to be beneficial to digestion and absorption, thereby fully exploiting the corn resource value.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The embodiment of the invention provides a preparation method of baked corn, which comprises the following steps:
removing impurities from corn, and soaking in water; transferring the soaked corns into a baking machine for segmented heating and baking, wherein the inlet temperature is 100-160 ℃, the baking temperature is 140-280 ℃, and the outlet temperature is 60-150 ℃, and stirring is carried out simultaneously; and cooling the baked corn to obtain a finished product.
In the embodiment, the preparation method is simple and convenient in process, high-quality corn basically free of impurities can be obtained after impurity removal and screening, heat, humidity and pressure are combined with various mechanical actions in the heating and baking process at the temperature of 140 ℃ and 280 ℃, the surface of the corn is caramel-colored, the corn has an obvious food calling effect, the gelatinization degree of starch in the baked corn can be effectively improved, the fiber structure of partial cell walls is damaged and softened, protein is denatured and fat is stable, digestion and absorption are facilitated, the digestion rate and the utilization rate of the baked corn are improved, meanwhile, the fat permeates from the inside of corn particles to the surface, the baked corn has special fragrance, the appetite of animals is facilitated, and the preparation method can be quickly prepared and can be used for continuous industrial production.
In some embodiments of the invention, the removing step comprises screening the corn through a vibrating screen, then dry-removing the stones, and then removing the magnetic metal substances through magnetic separation. The corn is primarily cleaned by a primary vibrating screen, large impurities and light impurities are removed, and then the corn enters a corn hair bin. The corn is screened by a vibrating screen to remove large impurities and light impurities, then the corn is subjected to dry method stone removal to remove stone particles in the corn, magnetic separation is performed by a permanent magnet drum to remove magnetic metal substances in the corn, and after screening, stone removal and magnetic separation, all impurities can be basically removed, so that the high-quality corn basically free of impurities can be obtained.
In some embodiments of the invention, the weight ratio of corn to water when steeped is 10: (1-4), and the soaking time is 10-40 min. The corn and the water are mixed according to a certain proportion for soaking treatment, so that stains adhered to the surface of the corn can be cleaned, and meanwhile, the subsequent baking treatment is convenient.
In some embodiments of the invention, when the baking is carried out by a baking machine, the baking time is 5-30min, and the screw rotation speed is 60-150 r/min. The rotation speed and the baking time of the screw are further limited, and the corns are turned at a uniform speed in the baking treatment process under the rotation of the screw, so that the corns are heated uniformly and have uniform appearance color.
In some embodiments of the invention, the cooling time is 5-15min during cooling, and the moisture of the finished product is kept at 8-12% after cooling. After cooling, the baked corn product is kept at a low moisture level, which facilitates long-term storage of the product.
In some embodiments of the present invention, the method further comprises a crushing step, wherein the cooled corn is crushed and then packaged to obtain a finished product. The cooled baked corn can be further crushed, the crushed baked corn is more suitable for young livestock and poultry, and the young livestock and poultry are weaker in digestion capability, so that the crushed baked corn is more favorable for digestion and absorption when fed.
In some embodiments of the invention, the ground corn is passed through a 1.5-2.0mm sieve.
In some embodiments of the present invention, the baking machine adopts a sandwich heating mode, and the corn is stirred and heated while the corn is uniformly conveyed to the outlet. The heating can be carried out by natural gas direct combustion or electric heating.
The embodiment of the invention also provides baked corn prepared by the preparation method.
In the embodiment, the prepared baked corn is caramel-colored in appearance, crisp in taste and fragrant and sweet in chewing taste, has an obvious food calling effect on various livestock and poultry animals, is cured thoroughly and not easy to regenerate compared with the conventional baked corn, is high in starch gelatinization degree and oil emulsification, and is beneficial to digestion and absorption due to the fact that the alcohol soluble protein structure is modified in the baking process, so that the corn resource value is fully excavated.
The embodiment of the invention also provides application of the baked corn in livestock and poultry feed.
In the embodiment, the baked corn prepared by the invention is used in livestock and poultry feed, so that the appetite of livestock and poultry animals can be increased, the digestion characteristic of starch is obviously improved, the digestion of the livestock and poultry animals is promoted, the utilization rate of the starch is improved, and the weight increment and the height increase of the livestock and poultry are facilitated.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 2, soaking for 25 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 130 ℃, the baking temperature is 205 ℃, the baking time is 17min, the outlet temperature is 100 ℃, and stirring is carried out under the condition that the rotating speed of a screw is 105 r/min;
cooling the baked corn for 10min, keeping the moisture of the cooled corn at 10%, pulverizing, sieving with 1.5mm sieve, and packaging to obtain the final product.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 2
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 1, soaking for 40 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 100 ℃, the baking temperature is 130 ℃, the baking time is 30min, the outlet temperature is 60 ℃, and stirring is carried out under the condition that the rotating speed of a screw is 60 r/min;
cooling the baked corn for 5min, keeping the water content of the cooled corn at 12%, pulverizing, sieving with 1.5mm sieve, and packaging to obtain the final product.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 3
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 4, soaking for 10 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 160 ℃, the baking temperature is 280 ℃, the baking time is 5min, the outlet temperature is 140 ℃, and meanwhile stirring is carried out under the condition that the rotating speed of a screw is 150 r/min;
cooling the baked corn for 15min, keeping the moisture of the cooled corn at 8%, pulverizing, sieving with 2.0mm sieve, and packaging to obtain the final product.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 4
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 3, soaking for 30 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 120 ℃, the baking temperature is 180 ℃, the outlet temperature is 80 ℃, the baking time is 20min, and stirring is carried out under the condition that the rotating speed of a screw is 90 r/min;
and cooling the baked corn for 8min, keeping the moisture of the cooled corn at 9%, and packaging to obtain the finished product of baked corn.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 5
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 2, the soaking time is 35 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 150 ℃, the baking temperature is 220 ℃, the outlet temperature is 70 ℃, the baking time is 15min, and stirring is carried out under the condition that the rotating speed of a screw is 140 r/min;
cooling the baked corn for 11min, keeping the moisture of the cooled corn at 10%, and packaging to obtain the finished product of baked corn.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 6
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 1, soaking for 35 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 110 ℃, the baking temperature is 250 ℃, the outlet temperature is 110 ℃, the baking time is 25min, and stirring is carried out under the condition that the rotating speed of a screw is 90 r/min;
and cooling the baked corn for 14min, keeping the moisture of the cooled corn at 9%, and packaging to obtain the finished product of baked corn.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 7
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 2, the soaking time is 33 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 125 ℃, the baking temperature is 240 ℃, the outlet temperature is 110 ℃, the baking time is 25min, and stirring is carried out under the condition that the rotating speed of a screw is 100 r/min;
and cooling the baked corn for 15min, keeping the moisture of the cooled corn at 9%, and packaging to obtain the finished product of baked corn.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 8
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 3, soaking for 18 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 145 ℃, the baking temperature is 280 ℃, the outlet temperature is 140 ℃, the baking time is 5min, and stirring is carried out under the condition that the rotating speed of a screw is 130 r/min;
cooling the baked corn for 15min, keeping the moisture of the cooled corn at 8%, pulverizing, sieving with 2.0mm sieve, and packaging to obtain the final product.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 9
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 2, soaking for 20 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 155 ℃, the baking temperature is 215 ℃, the outlet temperature is 100 ℃, the baking time is 20min, and stirring is carried out under the condition that the rotating speed of a screw is 110 r/min;
cooling the baked corn for 10min, keeping the moisture of the cooled corn at 10%, pulverizing, sieving with 1.5mm sieve, and packaging to obtain the final product.
The baked corn prepared by the method is applied to livestock and poultry feed.
Example 10
A method for preparing baked corn, comprising the steps of:
screening corns by a vibrating screen, removing stones by a dry method, then carrying out magnetic separation by a permanent magnet drum to remove magnetic metal substances to obtain corns without impurities basically, and soaking the corns in water, wherein the weight ratio of the corns to the water is 10: 1, soaking for 35 min;
adding the soaked corns into a baking machine for heating and baking in a segmented mode, wherein the inlet temperature is 105 ℃, the baking temperature is 260 ℃, the outlet temperature is 80 ℃, the baking time is 17min, and stirring is carried out under the condition that the rotating speed of a screw is 140 r/min;
and cooling the baked corn for 11min, keeping the moisture of the cooled corn at 9%, and packaging to obtain the finished product of baked corn.
The baked corn prepared by the method is applied to livestock and poultry feed.
Comparative example 1
Compared with example 1, the baking temperature is 100 ℃, and the rest steps are unchanged.
Comparative example 2
Compared with the example 1, the baking temperature is 700 ℃, the baking time is 30s, and the rest steps are unchanged.
Test examples
1. Baked corn feeding test
Selecting 20-day-old calves which are normal in growth and development, healthy, good in body development and similar in weight, randomly dividing the calves into 5 groups, feeding 20 calves in each group at a consistent male-female ratio, feeding the baked corns prepared in the embodiment and the comparative example to each group respectively, feeding the baked corns 1kg each day, feeding the baked corns twice a day, freely drinking water, cleaning feces and urine 3 times each day, and expelling insects and invigorating stomach to all calves before the test. The initial weight of the calves is recorded, the weight and height of the calves after 6 months and 10 months are tested, and the average daily gain and average daily increase are calculated. The results are shown in table 1 below.
TABLE 1
As can be seen from Table 1, after the roasted corns prepared in the embodiment of the invention are fed, the average daily weight gain and the average daily increase of calves are both obviously improved compared with the comparative example, the conventional roasting treatment at the temperature of 100 ℃ is adopted in the comparative example 1, the ageing is not thorough, the starch gelatinization degree is not high, the weight gain and the increase of calves are not facilitated, the gelatinization degree of starch is improved to a certain extent by adopting the high-temperature short-time roasting in the comparative example 2, but the roasted corns prepared in the roasting time and the roasting temperature of the embodiment of the invention have better effects on the weight gain and the increase of calves, and exceed the average industrial level.
2. Baked corn index detection
The amylose content of the baked corn prepared in the examples of the present invention and the comparative examples was measured by the iodine reagent method, and the reducing sugar content and the average digestion rate were measured by the 3, 5-dinitrosalicylic acid method, and the measurement results are shown in table 2 below.
TABLE 2
As can be seen from Table 2, the amylose content of the baked corn prepared by the example of the invention is obviously lower than that of the baked corn prepared by the comparative example, while the reducing sugar generation amount and the average digestion rate of the baked corn prepared by the example of the invention are obviously higher than those of the baked corn prepared by the comparative example, which shows that the baked corn prepared by the invention can obviously promote digestion, improve the utilization rate of starch and is beneficial to improving the digestion characteristic of starch when being used in livestock and poultry feed.
In conclusion, the preparation method of the baked corn provided by the invention has simple process, high-quality corn without impurities can be obtained after impurity removal and screening, in the segmented heating and baking process at the temperature of 140-280 ℃, heat, humidity, pressure and various mechanical actions are combined, so that the surface of the corn is caramel, the corn is provided with obvious food calling effect, the gelatinization degree of starch in the baked corn can be effectively improved, the fiber structure of partial cell walls is damaged and softened, protein is denatured, fat is stable, the digestion and absorption are facilitated, the digestion rate and the utilization rate of the baked corn are improved, and meanwhile, the fat permeates from the inside of the corn particles to the surface, so that the baked corn is provided with special fragrance, the appetite of animals is facilitated, the preparation method is rapid, and the method can be used for continuous industrial production.
In addition, the invention also provides baked corn, the baked corn has caramel color on the surface, is crisp in taste and fragrant and sweet in chewing taste, has obvious food calling effect on various livestock and poultry animals, is completely cured and not easy to regenerate compared with the conventional baked corn, has higher starch gelatinization degree and higher grease emulsification, and the alcohol soluble protein structure is modified in the baking process so as to be beneficial to digestion and absorption, so that the corn resource value is fully excavated.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A method for preparing baked corn, comprising the steps of:
removing impurities from corn, and soaking in water;
transferring the soaked corns into a baking machine for segmented heating and baking, wherein the inlet temperature is 100-160 ℃, the baking temperature is 140-280 ℃, and the outlet temperature is 60-150 ℃, and stirring is carried out simultaneously;
and cooling the baked corn to obtain a finished product.
2. The method for preparing baked corn according to claim 1, wherein the step of removing impurities comprises screening the corn through a vibrating screen, then removing stones through a dry method, and then performing magnetic separation.
3. The method of preparing roasted corn according to claim 1, wherein the weight ratio of corn to water at the time of soaking is 10: (1-4), and the soaking time is 10-40 min.
4. The method for preparing baked corn according to claim 1, wherein the baking time is 5-30min and the screw rotation speed is 60-150r/min when the baked corn is baked by the baking machine.
5. The method for preparing baked corn according to claim 1, wherein the cooling time is 5-15min during cooling, and the moisture of the product after cooling is maintained at 8-12%.
6. The method of claim 1, further comprising the step of crushing the cooled corn prior to packaging to produce a finished product.
7. A process for preparing baked corn as claimed in claim 6 wherein the corn after being ground is passed through a sieve of 1.5-2.0 mm.
8. The method for preparing the baked corn according to claim 1, wherein the heating mode of the baking machine is sandwich heating, and the corn is stirred and heated while being uniformly transmitted to an outlet.
9. A product prepared by the method of making roasted corn according to any one of claims 1 to 8.
10. Use of the baked corn of claim 9 in a feed for livestock and poultry.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210023086.4A CN114304485A (en) | 2022-01-10 | 2022-01-10 | Preparation method of baked corn, product and application of product in livestock and poultry feed |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210023086.4A CN114304485A (en) | 2022-01-10 | 2022-01-10 | Preparation method of baked corn, product and application of product in livestock and poultry feed |
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| CN114304485A true CN114304485A (en) | 2022-04-12 |
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| CN202210023086.4A Withdrawn CN114304485A (en) | 2022-01-10 | 2022-01-10 | Preparation method of baked corn, product and application of product in livestock and poultry feed |
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Application publication date: 20220412 |