RU2108731C1 - Method of preparing the paste-like protein-vitamin grass food - Google Patents

Abstract

FIELD: agriculture, foods. SUBSTANCE: method involves disintegration of green mass to pulp-like state, addition of coagulating and preserving agents in the process of disintegration, batch feeding the product to storage followed by exposition of each portion before protein paste precipitation and removal of brown juice up to its residual layer of height 0.15-0.3 m. EFFECT: improved method of preparing.

Description

 The invention relates to agriculture, in particular to the production of feed.

 Known methods for the production of protein grass feed based on wet fractionation processes (Dolgov I.A., Novikov Yu.F., Yatsko M.A. Protein concentrates from green plants, -M .: Kolos, 1978).

 Closest to the proposed is a method for the preparation and storage of protein paste from the juice of green plants (ed. St. USSR N 1477363, class A 23 K 3/03, 1989, bull. N 17), including: the disintegration of green mass, its separation in press on the pulp and green juice, a portioned supply of green juice to the storage, during which a coagulant and preservative are introduced into it, holding each portion until the protein paste is precipitated, removing brown juice to its residual layer with a height of 0.15 - 0.3 m.

 The disadvantage of this method is that in the process of separation of the green mass in the press into pulp and green juice, up to 70% of the protein remains in the pulp.

 Processing pulp, for example, into grass meal or silage is accompanied by significant loss of nutrients. In case of silage, the losses amount to 25%, in the production and long-term storage of grass meal - from 7 to 50%. In addition, operations associated with the separation of green mass into pulp and green juice and with further processing of pulp significantly complicate the process and are associated with high energy costs (especially the production of grass meal).

 The invention was created to simplify the process, reduce the loss of nutrients and energy consumption.

 This is achieved by the fact that in the known method for the preparation and storage of protein paste from the juice of green plants, including the disintegration of green mass, the introduction of a coagulant and preservative, the portioned supply of products to the store, followed by exposure of each portion to precipitate the protein acid, removing brown juice to its residual layer height 0.15 - 0.3 m, the disintegration of the green mass is carried out to a pulp-like state without subsequent separation into pulp and green juice, and the coagulant and preservative are introduced into the desi tegratsii.

 The disintegration of the green mass to a pulp-like state is ensured at the maximum possible destruction of plant cells. The green mass is transferred into a state of finely divided two-phase medium, consisting of destroyed cell walls and cellular (green) juice. This creates the conditions for the direct effect of the coagulant and preservative on the pulp components and contributes to a more complete and effective dissolved coagulation protein.

 Coagulates all the protein contained in the original green mass, which is precipitated together with the destroyed cell walls in the form of a pasty product, which is a high-quality protein-vitamin herbal food. In addition, during the storage of the pasty product in an acidic environment, partial destruction of fiber occurs, which contributes to an increase in biological value and digestibility, while simplifying the technological process for the production of protein-vitamin herbal feed, reducing the loss of nutrients and energy consumption during its production, since operations associated with with the separation of green mass into pulp and green juice and with the processing of pulp, not produced.

 The implementation of the method of obtaining a pasty protein-vitamin herbal feed is as follows.

 The green mass of seeded herbs, such as alfalfa, is converted into a pulp-like state with the help of a disintegrator, characterized by the maximum possible destruction of cell membranes. In the process of disintegration, a mixture of a coagulant and a preservative is metered into the green mass, which during disintegration is actively mixed with the resulting pulp. A mixture of pulp, preservative and coagulant from the disintegrator is fed directly to the storage. After partial or full filling of the storage, a time exposure of at least 36 - 48 hours is sufficient to precipitate a paste-like protein-vitamin grass feed, after which brown juice formed on top is partially removed, leaving a layer 0.15-0.3 m high.

 Then the free volume of the storage is again filled (partially or completely) with a mixture of pulp with a coagulant and preservative. These operations are repeated many times until the storage is completely filled with pasty protein-vitamin feed and brown juice, and the height of the remaining layer of the latter is 0.15 - 0.3 m.

 As a preservative coagulant, a mixture of substances having coagulating and preserving properties, for example formic acid with formaldehyde, can be used, and these ingredients are taken in a ratio of 0.3-0.35% and 0.18-0.5%, respectively, of the pulp mass .

 The resulting pasty protein-vitamin herbal food is stored under a layer of brown juice until the next growing season (8 months).

Claims (1)

 A method of producing a paste-like protein-vitamin-herbal grass feed, including the disintegration of green mass, the introduction of a coagulant and preservative, a portioned supply of the product to the store, followed by exposure of each portion to precipitate the protein paste, removing brown juice to its residual layer with a height of 0.15-0.3 m characterized in that the disintegration of the green mass is carried out to a pulp-like state without subsequent separation into pulp and green juice, the preservative and coagulant being introduced in the process of disintegration.