RU2543273C2 - Method of preparation of energy protein concentrate - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to agriculture and can be used in industrial manufacture of combined fodders for agricultural animals and birds as a protein and energy component. The method of preparation of energy protein concentrate includes mixing of seeds of leguminous and oily cultures, chipping of mixture, humidification, heating and extrusion with consequent cooling. The source products are rape and peas, which are mixed in the proportion 40:60. Mixed rape and peas are chipped down to the size of particles from 0,6 up to 0,8 mm and treated with the vapor at the pressure 0,2-0,3 MPa up to humidity 16-18% and temperature 70-90°C, then the treated mixture is extruded at the temperature of the product downstream the extruder head 110-115°C. The obtained product is cool down to the final temperature 30°C.

EFFECT: invention allows to obtain an excellent quality product with balanced amine acid composition.

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Description

The invention relates to agriculture and can be used in the industrial production of animal feed for farm animals and poultry as a protein component.

Known fodder bean product (patent RU No. 2435434, A23K 1/00, Podobedov A.V., publ. 10.12.2011. Bull. No. 34), representing inactivated lupine seeds treated with step heating followed by moistening, cooling and grinding. The temperature of the seeds at the last stage of heating is 105-140 ° C, the moisture content in the product after wetting is 11-13.5%. The product is used as a component in feed recipes and in the preparation of rations for farm animals and birds.

A disadvantage of the known product is low calorie content, a deficiency of essential fatty acids, an imbalance in amino acid composition, since the product is made from monoculture.

Known feed product for farm animals and poultry, containing thermally inactivated seeds of soy and / or lupine, as well as oilcake (RU No. 2457691, A23K 1/16, A23K 1/14, A. Podobedov, publ. 10.08.2012 . Bull. No. 22). A disadvantage of the known feed product is the amino acid deficiency and imbalance, as well as the low yield of corn germ cake in the production of corn oil.

A well-known product (RU No. 2471369, A23L 1/211, A23K 1/00, Podobedov A.V., publ. 10.01.2013. Bull. No. 1), which is a mixture of cereals up to 20% and legumes, and a method for processing it consisting in stepwise heating followed by moistening with water and cooling, grinding, moistening and second grinding. The known processing method provides a low content of anti-nutritional substances in the product and a high content of digestible amino acids and protein.

The disadvantage of this method can be recognized as the complexity of the process, including five-step heating with bringing the temperature to a certain value at each stage and maintaining it within 110-120 ° C at the last stage of heating, intermediate mixing with water to bring the mixture to 6-13% moisture and at least two-stage grinding, which complicates the control of technological parameters and automation of the process and leads to high production costs.

The closest in technical essence and the achieved result and accepted by the authors for the prototype is an energy-sugar concentrate and method for its preparation (RU No. 2461211, A23K 1/00, Artyukhov A.I., Gaponov N.V., published on 09/20/2012. Bull. No. 13), which consists in obtaining a mixture of lupine (60-75%), rapeseed (20-35%) and triticale (2-20%) and extruding it at a temperature of 110-130 ° C and a pressure of 2-6 MPa with exposure in extrusion mode 3-4 s.

The disadvantages of this method are the low nutritional value of the resulting product and the imbalance of its composition, as well as the low quality of the finished product due to the use of whole grains; dependence of quality on moisture and temperature of a batch of grain; restrictions on the use of concentrate, especially in feed for young farm animals, caused by high fiber content.

The technical task of the invention is to obtain a high-quality energy protein concentrate balanced in amino acid composition, high digestibility from legumes and oilseeds, increasing its feed and biological value, stabilizing its quality, the use of which will reduce the cost of feed and increase the productivity of farm animals.

The problem is achieved in that in a method for preparing an energy protein concentrate, including mixing seeds of legumes and oilseeds, grinding the mixture, moistening, heating and extruding, followed by cooling, new is that rapeseed and peas are used as starting materials, which are mixed in proportion 40:60, a mixture of rapeseed and peas is crushed to a particle size of 0.6 to 0.8 mm and treated with steam under a pressure of 0.2-0.3 MPa to a moisture content of 16-18% and a temperature of 70-90 ° C, then treated the mixture is subjected to struzii at a product temperature at the exit of the die 110-115 ° C, then the resulting product is cooled to a final 30 ° C temperature.

The technical result of the invention is to provide the possibility of obtaining an energy protein concentrate from a mixture of peas and rapeseed, which can replace animal feed, of stable quality and with a low level of anti-nutritional substances.

Obtaining an energy protein concentrate from a mixture of legumes (peas) and oilseeds (rapeseed) crops is one of the promising directions for the integrated processing of plant materials in order to create a high-quality and highly assimilable protein and energy component of feed for solving the problem of feed protein deficiency, effectively balancing the composition of high-protein and high-energy compound feeds, reducing the cost of feed.

Compound feeds currently produced for highly productive farm animals and poultry are not balanced in energy, because they have high demands on both energy and protein, and for the most part protein-containing components of compound feeds (fish, meat and bone meal, meal, etc.) are characterized low energy. The inclusion of a large amount of fat in the compound feed is limited by technological factors and negatively affects the quality of the finished product. Therefore, to increase their biological value, a scientific justification for the selection of new mixtures with a high content of protein and energy is necessary.

Rapeseed is a source of energy, as it contains 38-45% fat, rich in unsaturated fatty acids, and 23-29% protein, which is better balanced in amino acids than soy is widely used in feed. The prevalence of rape sulfur-containing amino acids over lysine in rapeseed is especially important when leguminous crops, poor in methionine, are included in the concentrate. The fiber content in it does not exceed 4%. The need for rapeseed can be satisfied by domestic production, since the entire area sown in Russia is suitable for growing it. Seed anti-nutritive substances - glucosinolates under the action of myrosulfatase and thioglucosidase enzymes at a temperature of 40 ° C and in the presence of water are broken down to release glucose and sulfur-containing toxic effects of compounds that give the product a bitter taste (thiocyanates, isothiocyanates and other substances). This circumstance extremely negatively affects the quality of rapeseed as a feed. However, short-term intensive heating of the seeds will contribute to the inactivation of enzymes, which will ensure the blockade of the hydrolysis of glucosinolates, improve palatability and increase the feed value of the product.

Pea contains in its composition a significant amount of protein 22-29% mainly in the form of globulins and all essential amino acids. The biological value of pea protein is not very high, but during heat treatment it can increase as a result of denaturation and inactivation of thermolabile anti-nutritional substances (trypsin inhibitors, chymotrypsin). The fiber content in peas does not exceed 6%, and the main carbohydrate is starch, a valuable nutrient and structuring substance, which accounts for 42-45%.

When choosing the prescription composition of the energy protein concentrate from a mixture of legumes (peas) and oilseeds (rapeseed) crops (mixing rape and peas in a ratio of 40:60), a number of factors were taken into account. Firstly, the need for maximum enrichment of the energy protein concentrate with a protein component to achieve high feed and biological value. Secondly, the need to obtain a concentrate with high metabolic energy. Thirdly, low fiber to expand the scope of the concentrate in feed for young farm animals and poultry. Fourth, the achievement of a pleasant taste and attractive structure for animals and birds. This ratio of rapeseed (40%) and pea (60%) provides the amino acid balance as close as possible to an ideal protein with a high protein and energy content.

The method is as follows. The following raw materials are used: peas (GOST 28674-90: Peas. Requirements for procurement and supplies); rapeseed (GOST 10583-76. Rapeseed for industrial processing). Raw plant materials: rapeseed and peas are mixed in a ratio of 40:60, crushed in a grinder using a sieve with holes with a diameter of 5 mm in order to obtain particles from 0.6 to 0.8 mm in size, then treated with steam under a pressure of 0.2-0 , 3 MPa to a moisture content of 16-18% and a temperature of 70-90 ° C.

Then carry out the extrusion processing of the prepared mixture of legumes (peas) and oilseeds (rapeseed) crops. For this, the mixture of cultures through the loading pipe is fed into the working chamber of the extruder, where it is subjected to thermomechanical processing using a rotating screw. The processed mixture, moving along the extruder chamber, is additionally mixed, compacted, compressed, while the pressure increases, and the product is heated by converting mechanical energy into heat, which is released when the internal friction and plastic deformations (compression, shear, etc.) are overcome. When leaving the die due to relaxation of deformations and partial evaporation of moisture as a result of a sharp drop in internal pressure, the native structure of the mixture changes.

The temperature of the extrudable mixture of legumes (peas) and oilseeds (rapeseed) crops at the exit of the extruder head is maintained equal to 110-115 ° C.

The specified range of humidity and temperature of the mixture, together with subsequent extrusion, ensures the almost complete removal of anti-nutrients from the seeds of legumes and oilseeds, the translation of nutrients (proteins, fats, carbohydrates) into an easily digestible form, the protection of the protein from irreversible denaturation, inactivation of oxidative and hydrolytic enzymes, causing fat spoilage.

Next, the resulting product is cooled to a final temperature of 30 ° C.

The method is illustrated by the following example.

Example. Raw materials: rapeseed and pea seeds, cleaned of weeds, minerals and metallomagnetic impurities, are fed to a weight batcher, where a mixture is formed in a proportion of 40:60, the mixture is sent to a crusher, where it is crushed to a particle size of 0.6-0.8 mm .

Mixing rapeseed and pea seeds in a ratio of 40:60 made it possible to obtain the initial recipe mixture, the most balanced in amino acid composition. When substantiating the choice of components and their dosage, a number of factors were taken into account: annual renewability of vegetable protein, the prevalence of crops and the suitability of climatic conditions for cultivation in Russia, the complementarity of the amino acid composition of the protein of cultures in order to maximize approximation to the ideal protein to increase biological value, low fiber for expanding the scope of application of the concentrate in feeds for young farm animals and poultry, antipi thermal lability nutrients to improve the quality of the product when exposed to heat, the need to obtain a high-quality extruded energy protein concentrate, the complete absorption of the released fat when the cells of rape seed rupture with pea starch; lack of free fat on the surface of the particles of the concentrate; increase of its feed and biological value; achieving a pleasant taste and aroma.

The need to grind a mixture of rapeseed and peas is caused by significant differences in their physical and mechanical properties, which affect the quality of the finished product. The use of unmilled raw materials led to an uneven distribution of moisture over the volume of the grain during wetting and unstable operation of the extruder, and the finished product had a heterogeneous quality.

In relation to the rationale for the choice of particle size of 0.6 ... 0.8 mm Processing a mixture with a particle size of more than 0.8 mm, for example 0.9 mm, leads to a significant cost overrun and a product with a heterogeneous consistency due to the formation of a product that is heterogeneous in structure in the extruder compression zone. Conversely, a decrease in particle size of less than 0.6 mm, for example 0.4 mm, leads to an increase in powdery fractions that are baked and do not contribute to the formation of a uniform consistency.

The crushed mixture of rapeseed and pea seeds is fed to the air conditioner, where it is steamed under pressure of 0.2-0.3 MPa, while being moistened to a moisture content of 16-18% and heated to a temperature of 70-90 ° C.

The use of steam under a pressure of 0.2-0.3 MPa will provide not only its condensation in the amount necessary to moisten the initial mixture to a moisture content of 16-18%, but also heating to a temperature of 70-90 ° C.

The need to moisten and heat the mixture to a moisture content of 16-18% and a temperature of 70-90 ° C before extrusion is caused by an increase in the time of temperature exposure to anti-nutritional substances in order to more fully inactivate them and reduce the work of friction forces in the extruder to prevent thermal degradation of proteins.

The use of steam under a pressure of more than 0.3 MPa, for example 0.4 MPa, will lead to excessive overheating of the initial mixture and its overmoistening due to the large amount of condensate formed.

Using steam under a pressure of less than 0.2 MPa, for example 0.1 MPa, will lead to insufficient heating of the initial mixture (less than 65 ° C), and its humidity will be less than 16% due to insufficient amount of condensate formed.

It has been experimentally established that for a given energy protein concentrate, extrusion processing efficiency is achieved precisely at these temperature and humidity ranges of the prepared mixture.

Then, the prepared plant mixture is extruded at the product temperature at the outlet of the extruder head 110-115 ° C.

This temperature provides the most complete inactivation of trypsin and chymotrypsin inhibitors, known enzymes in rapeseed, as well as rupture of cell walls and deep physico-chemical changes in proteins, carbohydrates and fats, leading to the most complete absorption of nutrients by the animal body.

Established [Ostrikov A.N. Extrusion in food technology. / A.N. Ostrikov, O.V. Abramov, A.S. Rudometkin. - SPb .: GIORD. - 2004. - 288 pp.] That the main substances (carbohydrates, proteins, fats, vitamins, etc.) of food products have different optimal temperatures necessary for complete and high-quality physicochemical changes during extrusion.

For an efficient and high-quality extrusion process, it is necessary to select the nature of the temperature change at which the main substances of the products are subjected, on the one hand, to a complete hydrothermal treatment, and on the other, they have a “soft” (sparing) temperature effect that prevents their thermal decomposition.

It is in this temperature range that the mixture undergoes full and deep physico-chemical changes in proteins, carbohydrates and other substances, giving them the properties most suitable for complete assimilation of animals by the body.

Then, the extruded energy protein concentrate enters a counterflow cooler, where it is cooled by ambient air to a temperature of 30 ° C. The chilled product enters the finished product bin.

The energy protein concentrate obtained with rational process parameters was analyzed by a set of indicators characterizing the energy and nutritional value of the finished product. Experimental data indicate a higher nutritional value of the concentrate obtained by extruding a pre-shredded, moistened and warmed mixture compared to a product obtained by extruding an unprepared mixture of legumes and oilseeds. This is caused by profound changes in protein, carbohydrate and lipid complexes with more sparing extrusion parameters. The preliminary wetting and heating of the mixture on the digestibility of the protein had a positive effect, increasing it after extrusion by 4.5-5.5%, in contrast to the native grain mixture. At the same time, the activity of trypsin and chymotrypsin inhibitors decreased significantly, by 2.6-3.9 mg / g or 80%, while enzyme denaturation was noted, which positively affected both food attractiveness and product quality stability.

To confirm the effectiveness of the proposed method, experiments were carried out on broiler chickens by feeding full feed, in which part of the animal feed was to be replaced with an energy protein concentrate from a mixture of rapeseed and peas. Two groups were formed from the bird: control and experimental. Chickens of both groups at the age of 5-28 days received full-feed compound feed of the PK-5 prescription, at the age of 29-45 days, they received the PK-6 prescription. In the feed for the experimental group, the following components were replaced by energy protein concentrate by nutritional concentrate: fish meal by 50%, soybean meal by 50%, vegetable oil by 100%. When conducting scientific experiments took into account the productivity of chickens and feed consumption. The following results are obtained.

The live weight of the chickens of the experimental group averaged 2063 g, the control - 2056 g, the average daily gain in live weight of chickens in the experimental group was 50.3 g and did not differ from the control. The feed consumption per chicken for the period of the experiment in the experimental group was 3600 g, which was 170 g or 4.7% lower than in the control group. The cost of the experimental compound feeds was also lower due to the partial replacement of fishmeal, soybean meal and the complete replacement of vegetable oil with an energy protein concentrate. The calculation of the economic effect showed that the lowest feed costs were in the experimental group, which amounted to 72.4 rubles. per chicken, which is lower than in the control group by 13.8 rubles, or 19.1%.

The results obtained make it possible to argue about the feasibility and economic efficiency of the use of energy protein concentrate produced from oilseeds and legumes by the claimed method.

Thus, the use of the invention will allow:

- get the protein component of animal feed from renewable plant materials, balanced in amino acids and energy, with a low level of anti-nutritional substances;

- ensure stable quality of the protein component;

- increase the digestibility of the product;

- replace animal feed;

- reduce the cost of feed;

- solve the problem of deficiency of feed protein;

- use widespread and inexpensive types of raw materials as initial components of the mixture.

Claims (1)

A method of preparing an energy protein concentrate, including mixing seeds of legumes and oilseeds, grinding the mixture, moistening, heating and extruding followed by cooling, characterized in that rapeseed and peas are used as starting materials, which are mixed in a ratio of 40:60, a mixture of rapeseed and pea crushed to a particle size of 0.6 to 0.8 mm and treated with steam under a pressure of 0.2-0.3 MPa to a moisture content of 16-18% and a temperature of 70-90 ° C, then the treated mixture is extruded at the outlet product temperatureof the die 110-115 ° C, then the resulting product is cooled to a final 30 ° C temperature.