RU2496328C2 - Method for preparation of soya protein fodder products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fodder production. To produce soya protein fodder products soya and maize grains are preliminarily soaked and dosaged at a ratio of 1:1; then they are mixed with water, water duty equal to 1:8. The produced mixture is milled, extracted and separated into soya-and-maize insoluble residue and soya-and-maize protein base. The soya-and-maize base is used individually or in a mixture with butter milk as whole milk substitute. Additionally, a mixture of soya-and-maize and butter milk is subjected to thermal-acid coagulation with ascorbic acid; the clot is separated from whey, pressed and used as a protein-and-vitamin fodder product. The soya-and-maize insoluble residue produced at the separation stage is mixed with straw meal; granules are moulded and dried to produce the ready fodder product.

EFFECT: improvement of soya protein fodder products.

2 dwg, 1 ex

Description

A known method of preparing soya-protein feed, including obtaining soya protein base by extracting protein from soya raw materials and separating insoluble soya residue, as well as obtaining animal feed by mixing and extruding the resulting insoluble residue with other components of the diet. ((RF Patent No. 2290833, published in BI No. 1 of January 10, 2007) - prototype).

The disadvantages of this method are the lack of vitamin C and the relatively low fiber content in the prepared products, as well as the imbalance of the protein in them for essential amino acids.

The objective of the present invention is to increase the nutritional and biological value of products.

The technical result consists in the fact that this method allows to obtain a substitute for whole milk of high biological value in the form of a soy-corn protein base with a balanced protein composition for essential amino acids, as well as a protein-vitamin product of high biological value due to the presence of vitamin C and, dry protein-carbohydrate granules with a high fiber content.

The technical result is achieved by the fact that soybean and corn seeds are pre-soaked and dosed in a ratio of 1: 1, mixed with water at a hydraulic ratio of 1: 8, the resulting mixture is ground, extracted and separated into soy-corn insoluble residue with a moisture content of 50-60% and soybean - corn protein base, which is used in mixture with buttermilk or without it as a substitute for whole milk or mixed with buttermilk in a ratio of 1: 1, heated, thermoacid coagulation is carried out with 5% aqueous solution of ascorbic acid, the clot is separated from whey and pressed to obtain a protein-vitamin feed product, and soy-corn insoluble residue is mixed with straw flour with a moisture content of 10-12% and dried to a moisture content of 8-12% to obtain the finished feed product.

Figure 1 shows the technological scheme for the preparation of soya-protein feed products including: soaking, dosing of soybean and corn seeds; grinding, extraction and separation of soy-corn protein base; mixing soya-corn residue with straw flour and forming granules with their subsequent drying; mixing soy-corn protein base with buttermilk and the implementation of the coagulation process with a 5% aqueous solution of ascorbic acid; obtaining a protein-vitamin clot with its subsequent pressing to obtain a protein-vitamin product, as well as whey used later on for feed purposes.

Figure 2 shows a structural and technological diagram of a line for the preparation of soy protein food products including: a hopper - a dispenser of soybean and corn seeds - 1; bunker - straw flour dispenser - 2; grinder - extractor - separator - 3; capacity - 4; heating boiler - 5; capacity for serum - 6; press - 7; capacity - 8; granulator press - 9; mesh tray - 10; drying "Universal" - (ESPIS - 4) - 11.

The method of preparation of soy protein food products is as follows. Pre-soaked seeds of soybean and corn are dosed in a ratio of 1: 1 and served with water at a hydraulic module of 1: 8 (seeds: water), into a grinder - extractor - separator - 3. The soya-corn protein base obtained by grinding, extraction and separation is fed into a container 4, where it is mixed with buttermilk in a ratio of 1: 1, and then a heating boiler 5. In a heating boiler 5, it is heated to a temperature of 60-70 ° C and the coagulation process is carried out by introducing a soy-corn protein base into a heated mixture and groin you are 5% aqueous solution of ascorbic acid (vitamin C). The protein-vitamin clot obtained as a result of coagulation is fed to press-7 for pressing in order to remove excess serum. The resulting whey is stored for storage in a whey container - 6. Soy-corn insoluble residue obtained by grinding, extraction and separation processes with a moisture content of 50-60% is fed to a press granulator - 9, together with straw flour with a moisture content of 10- 12% in a 1: 1 ratio from a straw flour metering hopper - 2. In a pellet mill, they are mixed, followed by molding of granules and drying on mesh trays - 10 in a Universal dryer - (ESPIS - 4) - 11 to moisture 8-12%.

Example.

To obtain soya-protein feed products, soybean and corn seeds are pre-soaked in water, then dosed by means of a metering hopper - 10 in a ratio of 1: 1 and mixed with water at a hydraulic ratio of 1: 8 (one part of soybean and corn seeds and 8 parts of water, for example, 2 kg of soybean and corn seeds per 16 kg of water). The resulting water-seed mixture is fed to the grinder - extractor - separator 3 for grinding. During grinding, the soy and corn proteins are extracted into the aquatic environment and two feed products are formed - the so-called soy-corn protein base and soy-corn insoluble residue. Next, the soy-corn protein base is sent to the tank - 4. Buttermilk is also served here (a by-product from the production of butter, the protein of which has a high content of sulfur-containing essential amino acids - methionine and cystine). The ratio 1: 1 of the components of the soya-corn base + buttermilk gives mutual enrichment of products and, in particular, for the essential amino acids of soybean and corn proteins and thereby increases the biological value of the liquid physical form product, which can be used as a substitute for whole milk (milk replacer).

From the tank - 4, a mixture of soy-corn protein base and buttermilk, is fed to the heating boiler - 5. Simultaneously with the receipt and accumulation of soy-corn protein base, the resulting soy-corn insoluble residue is sent to the receiving hopper of the press granulator - 9. Here , in a ratio of 1: 1, 2 straw flour is fed from a hopper-dispenser (for example, 1 kg of soy-corn insoluble residue and 1 kg of straw flour.

These components are mixed during movement, and then granules are formed from the resulting mixture. Wet granules accumulate on the mesh tray - 10, which is then placed in the ESPIS - 4-11 universal dryer.

In the dryer, the granules are dried to a moisture content of 8-12%, and then packaged and sent for storage.

In turn, the soy-corn protein base and buttermilk mixture in the heating boiler is heated to 60-70 ° C and a 5% aqueous solution of ascorbic acid (vitamin C) is fed into it until protein coagulation occurs and appears protein-vitamin clot. Serum is separated from the protein-vitamin clot, which is sent to a capacity of 6 for storage and storage. Then the protein-vitamin clot is fed to press-7, where the excess serum is removed and the protein-vitamin-feed product is formed.

Thus, the implementation of this method allows to obtain the following types of feed products of high nutritional value and biological value:

- soy-corn protein base;

- a mixture of soy-corn base with buttermilk, the so-called substitute for whole milk milk replacer;

- protein and vitamin feed product;

- feed serum containing vitamin C;

- granules of soya-corn.

Claims (1)

A method of preparing soya-protein feed products, characterized in that the seeds of soybean and corn are pre-soaked and dosed in a ratio of 1: 1, mixed with water at a hydraulic ratio of 1: 8, the resulting mixture is crushed, extracted and separated into a soy-corn insoluble residue by moisture 50-60% and soy-corn protein base, which is used in mixture with buttermilk or without it as a substitute for whole milk or mixed with buttermilk in a ratio of 1: 1, heated, thermoacid coagulation is carried out with 5% aqueous solution m of ascorbic acid, the clot is separated from the whey and pressed to obtain a protein-vitamin fodder product, and soy-corn insoluble residue is mixed with straw flour with a moisture content of 10-12%, formed into granules and dried to a moisture content of 8-12% to obtain the finished feed product .

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