RU1837794C - Method for production of soybean milk for calves - Google Patents

Description

Bone Fat 0.8-1.2

Belact dissolved in pasteurized water in a ratio of 1: 820-40

Flavoring preparations VNIIZH-27 and VNIIZH-43 M in a ratio of 1: 30.002-0.006 Vitamin premix 0.001-0.002 Suspension of soy flour

The compositions of soy milk with the boundary values of the components are presented in Table 1.

As can be seen from the above data, the most preferred option for soy milk is the composition of the components shown in recipe 2. A further increase in the content of bone fat and Belact leads to an increase in the cost of the finished product, and a decrease in these components leads to a decrease in its quality, as the level increases suspensions of soy flour, whose nutrients are less easily digested than bone fat, and Belact. Belact feed dairy product (TU 49 1180-85) is prepared from skim milk and whey in a ratio of solids of 50: 50%. The selling price is 650 rubles. per 1 ton or 2 times lower than milk sugar (lactose). The presence of whey rich in lactose and minerals in it simplifies the preparation of the finished npoflyrrav since it is not required to separately administer lactose and additional minerals. In addition to the presence of lactose and valuable minerals in Belact, the necessary kit also contains high-quality whey proteins and milk protein casein. In addition to cheapness, the value of this component lies in the fact that the presence of casein, whey proteins and lactose in it contributed to the formation of a milk clot in the stomach, which prevents delamination of the components and sedimentation of particles, and also improves the taste of soy milk, while when using the prototype soy milk it is recommended to be fed along with whole and skim milk. Probably, soy milk in its pure form refused to eat. When drying Belzkt components, modernization of drying equipment is not required and can be obtained on conventional spray dryers, while technologically complex plants are used to produce lactose.

The addition of bone fat to the soybean suspension is due to the fact that this component, along with soybean oil, brought the fatty acid composition of the fat mixture closer to milk fat. Due to its high phosphatide content in bone fat, it ensured sufficient emulsification of soy milk fat without the use of a phosphate concentrate.

The amount of a mixture of bone fat and soybean oil compared with the prototype is markedly reduced, which provided the required concentration of fat in such products (1.5 -2.5%).

5 We use the composition of aroma-forming preparations VNIIZh-27 and VNIIZh-43 M (TU 48-17 / 08-81) in a different ratio gives the finished product a bright milk aroma with an acidic tint (a favorite aroma for calves). They were obtained by mixing in certain proportions organic substances authorized by the USSR Ministry of Health for use in the food industry.

The accepted ratio and optimal dosages of the preparations, ensuring the proper aroma of soy milk, were obtained in laboratory experiments on tel. 0 by the method of preference. These drugs are approved by the Ministry of Health of the RSFSR for use in the food industry.

As a part of the premix per 5 tons of soy milk, a 5 oil preparation of vitamin A4 mln ME was used; an oil preparation of vitamin D21 MDN ME oil preparation of vitamin 0 min E 5 thousand ME feed preparation of fodder grisin in terms of. pure grisin 0.5 t

According to the method of production they also have- 5; with significant differences: other doses and methods of processing soybeans of fat, different sequence of mixing the components, other parameters of the implementation of the proposed method and composition of soybean milk 0.

Example. A comparative chemical analysis of the developed soybean (average value of the components) and cow's milk showed that they have a close similarity, 5 since they contained respectively: moisture 86.50 and 88.25%, fat 3.2 and 2.54%, ash 0, 70 and 0.71%, protein 2.8 and 3.06%, fiber zero and 0.02%, nitrogen-free extractives 4.8 and 5.42%. macronutrients (g / kg): calcium 1.3 and 1.5. phosphorus 1.2 and 0.82. kali

4 and 1.15; magnesia 0.10 and 0.12. sodium 0.4 and, 08; trace elements (mg / kg): iodine 0.06 and, 03, zinc 3.0 and 5.31, copper 0.3 and 0.56, jelly 6.0 and 6.28, amino acids (g / kg dry matter | TWA); lysine 15.50 and 17.35, histidine 5.20 and JI.97, arginine 6.66 and 29.53, aspartic i-acid 21.38 and 29.51, threonine 11.60 and 1.64, serine 15, 91 and 13.70, glitamic I acid 54.64 and 58.84, proline 29.75 and 5.60, glycine 5.28 and 12.19, alanine 8.29 and 3.75, valine 12.07 and 14.37 , methionine 5.54 5.44, isoleucine 13.27 and 14.14, leucine 4.45 and 22.22, tyrosine 14.25 and 11.35, phenyl | alanine 12.24 and 16.89, tryptophan 3, 5 and 43. Compared with the standard substitute for whole milk containing 80% skimmed milk powder, 15% fat and% phosphatide concentrate in terms of H |, the dry substance offered by axial milk had an even closer approximation. Moreover, about led to their approximately equal energy and protein nutrition.

In 1 kg of developed soy milk, 0.15-0.18 was gained versus 0.23-0.25 kerm units in the restored standard ECM.

To produce soy milk for calves, soybeans are ground in two flakes. In the first stage, grinding is performed on a centrifugal crusher, followed by removal of the soybean shell. In the second stage, grinding is carried out on a 5-point machine or other similar equipment. Soya milk after c; of the lazovy machine comes to a three-sectional dummy and to a press. The temperature of the processed Kt raw material in the fryer does not exceed 95 ° C. The resulting flakes (shell) go to a hammer mill and then to sieving. The resulting flour has an oil content of not less than 15%, and the residue on silk sieve No. 19 is not more than 2% (or the passage through a 0.25 mm sieve should be at least 70%).

The resulting soybean meal is mixed with iodine at a temperature in the ratio of 1: 8-1: 10. kept under constant stirring for 30 minutes until a suspension is obtained.

Inactivation of the urease enzyme and the anti-trashin inhibitor in the resulting suspension: the suspensions are carried out in the inactivator at a temperature of 100 ° C for 20-30 minutes. The suspension is then pasteurized at a temperature of 85-90 ° C for 20-30 minutes.

Belact feed, dissolved in warm pasteurized or boiled water in a ratio of 1: 8, as well as bone and premix fat in calculated amounts, are introduced into the soy suspension before homogenization. In this case, vitamins A, D, E are previously dissolved in bone fat. In order to obtain a uniform and stable emulsion, the resulting soy milk is homogenized 5 at a temperature of 55-75 ° C and a pressure of 80-100 kg / cm. After that, the composition of aroma-forming preparations is introduced into it and the finished product is hermetically sealed before use.

0 To obtain 1 ton of soy milk, in accordance with recipe No. 2, 659.945 kg of soy suspension, 10 kg of bone fat, 300 kg of reconstituted Belakt feed product, 10 ml of VNI5 IZH-27, 30 ml of VNIIZh-43 M and 0.015 kg of premix were consumed , The resulting soy milk, heated to 40-50 ° C in the form, was pumped into a milk tanker or milk flags and sent for use. Its shelf life is 2 days.

In order to determine the effectiveness of using soy milk in the experimental production farm of the Belgorod Agricultural Institute, a scientific and experimental experiment was carried out in which the control group of calves received a standard replacement of whole milk in reconstituted form, and the experimental group of calves received soy milk. In each group

0 was found for t-analogue bodies with an average initial live weight of 58.33 kg. In the first two weeks of the experimental group received soy milk number 3, the next 2 weeks number 2 and the rest of the days - 1.

5 On average, over 2 months, the control group consumed 365.6 liters of liquid milk replacer, and the experimental group consumed 433.2 liters of soy milk. In terms of total nutritional value, the indicated number of compared products was approximately equal. In addition, over 2 months, an average of 32.49 and 32.22 kg of hay and 45.90 and 44.97 kg of feed-starter were spent on animals of the control and experimental groups, which indicates that there is no negative effect of soy milk consumption for the consumption of hay and feed. The consumption of feed units per 1 kg of live weight gain was 3.29 and 3.32, respectively, of protein 3.62 and 3.65 tons of protein. These data indicate that the efficiency of the use of nutrients in soy and standard milk substitutes has not been established significant differences. This is also confirmed by animal growth rate data. Over the 2 months of the experiment, the average daily gain in live weight in the control and experimental groups with insignificant differences (P 5} was 759 and 738 g. There were no noticeable differences in the biochemical parameters of the blood of tel blood. However, the cost-effectiveness of using soy milk was If the prime cost of a milk substitute in liquid form is 100 rubles, then soybean 62 rubles / ton, therefore, one ton of savings is 33 rubles, and compared to 1 ton of whole milk 588 rubles (purchase price from 1 January 1991 1 tonne whole about milk in the Belgorod region 650 rubles.}. In comparison with the production of a standard product or whole milk, the average saving per calf is 12.30 and 172 rubles 30 kopecks. 1.5 times more expensive than proposed Lactose is twice as expensive as Belact, and the amount of expensive bone fat in the well-known soybean milk replacer is noticeably higher (1.9 times).

The following calf feeding scheme is proposed using soy milk of the proposed formulations (Table 2).

In addition to dairy products and soy milk, bodies should receive hay and mixed feed - a starter ad libitum with free access to water with a temperature of approximately 15 ° C. When the consumption of feed starter reaches 1 kg per day per calf, you can reduce the rate of soy milk milking from the beginning by 1/3, then by 50% and by the end of the milking by 2/3 norms.

Claims (1)

SUMMARY OF THE INVENTION A method of preparing soy milk for calves, comprising mixing soybeans with water, adding bone fat, milk product, premix, and the fact that, in order to reduce the cost of the product without reducing its quality and nutritional value, before mixing soybeans with water, they are ground in two stages: in the first stage, they are removed the bean shell on a centrifugal rush, at the second stage - on a 5-roller machine BC-5, crushed beans are fried at 95 ° C, pressed to obtain flakes, the resulting flakes are crushed to a flour mill and sieved on a sieve with a hole diameter of 0 , 25 mm, and mixing the obtained flour with water is carried out They are in a ratio of 1: 8-1: 10 at 50-55 ° C for 30 minutes until a suspension is obtained, then the urease enzyme and antitrypsin inhibitor are inactivated in the resulting suspension at 10 ° C for 20-30 minutes and the suspension is pasteurized at 85-90 ° C for 20-30 minutes, Belact dissolved in pasteurized water in a ratio of 1: 8 is added to a suspension of soy flour as a milk product, the mixture is homogenized at a temperature of 55-75 ° C and a pressure of 80-100 kg / cm2 followed by the introduction of flavoring VNIIZH-27 and VNMIZh-43M in a ratio of 1: 3, while these components we take in the following property, wt.%: Bone Fat 0.8-1.2 Milk product Belact 20.0-40.0 Flavors ARRIAH-27 1 and VNIIZH-43M 0.002-0.006 Premix 0.001-0.002 Soy flour suspension Table 1 table 2