SU1130313A1 - Method of obtaining protein concentrates - Google Patents

Abstract

METHOD FOR OBTAINING PROTEINO; | MORE CONCENTRATES, including the destruction of the cells of green plants, their b double pressing, cleaning and loading of juice, followed by its separation into brown juice and protein fractions, with tl and h and y and in order to improve the quality of the final product, before re-pressing the yassa is loosened with simultaneous moistening. water, the resulting juice is heated i for 30-60 s; ohla1 | After filtration, they are pressed up to 4050 ° C and the protein fractions are squeezed to a humidity of 50-70% and the temperature & washed with water. . 40-60 ° C and a ratio of 1 - 1: 5 p, followed by filtration by pressing to a moisture content of 50-75%, then they are subjected to multi-stage drying in an outer layer at 100-130 ° C, with a decrease at each stage at and with the speed of movement of T1 1 1.3-2.5 m / s.

Description

Od 9 S 11 The invention relates to agriculture and can be used in fodder production for the preparation of protein concentrates from green plants for feeding animals. A known method for producing protein concentrates is that the green mass, which has not yet reached the generative stage, is crushed, pressed to separate the liquid, the compressed product is re-pressed, the antioxidant is added to the liquid, the genuine protein fraction is coagulated 80-85, the coagulum is separated from the liquid phase containing nitrogen sources that are completely free of genuine protein, precipitate with water and dilute acid, combine the liquid phase with the washing liquid, and INOCULATE manages capable of utilizing nitrogen sources in the form of nitrate and ammonium are subjected to aerobic: fermentation inoculated liquid phase i until the final exhaustion of nitrogen sources is concentrated; nitrogen-containing substances in the liquid; phase, the concentrate is combined with coa: Hum - truly protein fraction and dried Cl. However, in the method for increasing the output of the juice, the green mass is greatly crushed, which does not allow the pressed pulp to be used as the main feed for cattle. Moistening the raw material after each pressing with a capacity of up to 1 hour or more hinders the creation of an in-line industrial technology. In addition, with this. the product has a low pro-pro: tain (44-50%) and residues of harmful compounds that limit the replacement of animal proteins in the diet of young, non-ruminant animals and poultry. Drying pasta produces | with the method of raspisheni at a humidity of 32-85%, which requires a large expenditure of energy. A known method for the preparation of protein concentrates, in which the grain mass is crushed, pressed with juice and fiber part, which is mixed with water in an amount of 20-30% of the original mass, mixed and further pressed. The juice obtained after two-fold pressing is mixed and subjected to purification, from time-consuming 32 inclusions, thickening at 50-140 ° C to a dry matter content of 40-80%. The chloroplast particles formed during the thickening process are separated by separation or centrifugation. The semi-finished pulp fraction is mixed with clarified juice, dried at 50-140 ° C to 12% moisture and granules. . Ruut 2 j.; The disadvantages of this method. are low-yield feed concentrate from green plants (up to 2%), low content in feed protein concentrate (35%), residue; potentially harmful compounds {alkaloids, cyanogenic glucosides, saponins, trypsin inhibitor, etc.). The purpose of the invention is to improve the quality of the final product. The goal is achieved by the method, which includes the destruction of green plant cells, their double pressing, cleaning and heating the juice, followed by dividing it into brown juice and protein fractions. Before being pressed again, the mass is loosened with simultaneous moistening with water, the juice is heated within 30-60 s, cooled to 40-50 ° C, and after filtration the protein fractions are squeezed to a humidity of 50-70% and washed with water at a temperature of 1: 21: 5 with subsequent filtration and squeezing to humidity 50-75%, s Then they are subjected to multi-stage drying; vibro-bucket layer at the SO-HZO C with its decrease at each step by 15-25 ° C and CO: the speed of movement of the heat agent is 1.5-2.5 m / s. Example 1. The studies were carried out on a blue-and-hybrids alfalfa: Zaikevich variety, mown at the budding stage, 80% moisture with a dry matter content of 21%. Capacity is 8 tons / hour for green alfalfa. The green weight of alfalfa, mowed and pre-crushed in the field with a KSK-100 forage harvester up to 30-50 mm in length, is delivered from the field to the plant by vehicles and is metered into the chopper, which consists of four squirrel wheels rotating alternately in opposite directions and covered by a common casing. Green mass fed to squirrel wheel center

3 11

and under the action of centrifugal forces from; It is thrown to the periphery due to the strong impact of the fingers, the fibers are broken, and the rotation of the wheels in different directions leads to the pulling of the mass and stretching of the fibers, resulting in the i of which the green grass mass splits mainly along the fibers of the stems, which allows does not preserve the original length of grass cutting, and along with the high degree of destruction of the glue-f of the exact structure, leaves the feed suitable for further feeding by ruminant animals, which for normal operation of the gastric tract and increase the coefficients rivavmosti nutrients required feed a certain length.

In the proposed method it is constructively possible to change the speed of strikes of working bodies within wide limits with the help of variants, which is extremely necessary for the destruction of the cellular structure of green plants of different cultures with a wide range of physicomechanical properties. So, the impact velocity of 60 m / s is sufficient for the destruction of the cellular structure of the first-cut alfalfa grass, and for the green mass of lupine grass, fodder cabbage, beet leaves, and other crops with a relatively non-rigid structure, the impact speed in the range of 12-25 m / s is required. At a higher rate of impact, the green mass of these plants turns into -. into the pulp. After pressing such a mass, it becomes practically unsuitable for feeding croup; bovine animals due to over-grinding, and the process itself is very hard.

Testing the proposed method on the production line showed that with a properly selected mode of destruction of the plant cell structure, providing the necessary fractional composition (length of plant fibers), with a double extraction of individual plant species, the juice output reaches 65-68% of the weight of the initial mass (without adding water).

Alfalfa splitting is produced by rotating squirrel wheels with a linear speed of 60 m / s, and about 90% of KAetoK is destroyed. This mass is fed to the hopper of the screw press, which is used to spin

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getting pulp and juice. Extraction of mass occurs in a cylindrical chamber with a die diameter of 3 mm. After pressing the press on the first press at the outlet of the chamber, the pressure is mechanically loosened and moistened with water at a temperature of 15 ° C and a pH of 6 from an initial humidity of 68% to a humidity of 80% and is secondarily pressed in a stream on a pressing screw to a humidity of 64%. From 8 tons of alfalfa we get 3.4 tons of pulp and 7., I t of green juice.

Pulp, which is a quality food, is sent for drying for the production of vitamin grass meal, while the drying process is at 380-400 ° C due to the fact that it removes more than 50% of the moisture from the weight of the initial mass. This allows you to speed up the drying process, it is better to retain nutrients, fuel consumption is reduced by 25-35%, the productivity of the drying unit is increased by 1.7-2 times in comparison with the drying of uncompressed green mass. The pulp can also be sent, directly feeding the animals, either to the laying in the trench or for long-term storage towers. Thanks to the fissured mass, it is well tamped down, which prevents the access of oxygen and thus ensures good nutrient preservation.

i The juice, squeezed during squeezing, from two presses is pumped by the pump for a two- step cleaning of coarse inclusions and fiber. The cleaning is done through grids with a cross-sectional area of 0.2 mm in the first stage for coarse cleaning and 0.03 mm in the second stage for fine cleaning.

The juice preheated in the heat exchanger is pumped through an ejector, in which it mixes with live steam at.

In order to prevent losses during a sharp overheating of the juice, it is heated in two stages. At the first stage, the juice is heated to 4550 ° C, and at the second stage to 82-85 ° C, the juice proteins coagulate, the steam consumption is 140 kg per 1 ton of juice.

To ensure complete coagulation, the juice is kept in a buffer tank for 60 seconds, then intensively cooled in a tubular cooler to 51 and fed to a FPAKM filter press | 25, (automatic filter press, column, modernized with a filtration area of 25 m), in which the stratum is first filtered through the Belting cotton fabric at a pressure of 0.1 MPa, and then squeezing the paste on the same fabric at a pressure of 25 MPa for 10 minutes. The resulting paste-like protein concentrate is washed with a moisture content of 70%, for which the paste is transferred from the press filter into a mixer and mixed with water at a ratio of 1: 5. In the mixer, the paste is mixed with rotating blades for 10 minutes, and then the mixture is heated again for filtration into a FPAKM-25 press filter. Filtration and extraction of the mixture, respectively, equal to 0.25 MPa and 0.5 MPa. In the production line of protein concentrates production Two press filters are provided. FPAKM-.25, while the first filter press is the primary filtering and squeezing coagulum on the second filter press, filtering and squeezing the washed paste is performed, thereby ensuring continuity of the process. . The loss of protein does not exceed 1%. Washing the paste ensures that all the harmful impurities — saponins and other substances — are expelled from the concentrates and, at the same time, the product concentrates with the protein content up to 60% and above. The resulting paste with a moisture content of 61% in the granulator forms granules with a diameter of 3 mm and is fed for drying in vibrating bed in the A1-OGK dryer, which has four vibratory jars of the tray and different stages of the drying mode. The coolant is heated dry air moving at a speed of 1.5 m / s. The temperature in the first stage is 100 ° C, in the second, in the third 70 ° C and in the fourth. As a result of the process, 225 kg of protein green concentrate ShZK) alfalfa with a moisture content of 10%, containing 62% protein (Table 1) is obtained. The product is free from saponins, trypsin inhibitor and other undesirable impurities. 34 essential amino acids are close to high-quality protein feed of animal origin and can be used in diets of agricultural animals and poultry (Table 2). When the steam temperature used for coagulation is lower than 130 ° C, the steam consumption increases, the moisture content of the coagulant over 70% makes it impossible to pelletize it for drying in the vibro boiling layer, while the temperatures in the chambers A1-OGK are reduced, the drying time is reduced and the quality of the PZK decreases. In tab. I presents the chemical composition of the PZK and alfalfa flour. In tab. 2 shows the amino acid composition of the PZK. Example 2. 8t alfalfa, beveled into the phase of budding and bloom, humidity 76% with a protein content in dry matter of 20% is treated in the manner described in example 1. Before pressing, the green mass is crushed with a rotation speed of the working parts of 115 m / s. After the first pressing, the pressost is loose and moistened with water at a temperature of 20 ° C and a pH of 8 to a moisture content of 92%. As a result of two scraps, 3.75 tons of pulp and 10 tons of green juice are obtained. After cleaning the juice and preheating the juice, the proteins of the juice are coagulated with a temperature of 170 ° C with a weight flow of 100 kg per 1 ton of green juice with a holding capacity in a buffer tank for 30 seconds and subsequent cooling to 50 ° C. Filtration in FPAKM-25 occurs at a pressure of 0.25 MPa, and squeezed to a moisture of coagulum 50% at a pressure of 0.5 MPa. Coagulum is washed with water at a temperature of 60 ° C, pH 5 with a mass ratio of coagulum and water of 1: 2 followed by filtration and spinning to a moisture content of 65%. Drying of the pressed coagulum is carried out in the dryer of the vibrocalling bed at the temperature of the first stage, the second, the third 80 ° C and the fourth 55 ° C with the speed of the thermal agent 2.5 m / s. As a result of the process, 250 kg of PZK with a moisture content of 10% with a protein content of dry matter of 64% is obtained. The product is free from saponins. 7 11303 trypsin inhibitor, contains a complete set of amino acids, similar to option 1. Increasing the water temperature during pressostat treatment is undesirable because it leads to proterolysis processes and reduces the solubility and extractability of juice proteins; Increasing the steam temperature above 170 ° reduces the nutritional value of alfalfa proteins; holding the juice suspension at 50 ° C after coagulation for more than 30 s leads to an increase in the processes of carotene destruction; a further increase in pressure at the filter-15 radio is ineffective; an increase in drying temperatures at various stages leads to darkening of the product, loss of carotene and the availability of amino acids, in particular lysine and methio-20 nin.

Indicators PZKK Flour 1, The resulting products are a new type of food with a high content of protein, the composition of essential amino acids close to animal feed of fish meal, dry fish meal, and also soy flour; meal (table 31). PZK have a wide range of micro and macro elements (table 41, vitamins (table 1). Table 3 gives the composition of essential amino acids in PZK fish meal, soybean meal and dry saline, It is possible to increase the protein concentration in the PZK to 64%, increase 4 the yield of green mass protein in the concentrate by 35-45%. At the plant for the production of PZK, the productivity) 20 t / h of green mass will reduce the cost of 1 ton of concentrate with ; 360 rubles to 240 rubles.

1130313 (10

 6i l and

Lysine Histidine Arginine Threonine

1 a b l and c a 3

Claims (1)

, METHOD FOR PRODUCING PROTEIN CONCENTRATES, including the destruction of green plant cells, their double pressing, cleaning and heating of the extracted juice, followed by its separation into brown juice and protein fractions, which, in order to improve the quality of the final product, before repeated By pressing, the Masses are loosened while moisturizing. with water, the resulting juice is heated for 30-60 s, cool to 4050 ° C, and the protein fractions after filtration are squeezed to a humidity of 50-70% and washed with water at a temperature of 40-60 ° C in a ratio of 1: 2 - 1: 5 followed by filter by pressing to a humidity of 50-75%, then they are subjected to multi-stage drying in a vibro-boiling layer at 100-130 ° С, with a decrease in it at each step by 1525 ° С and with a speed of movement of the heat agent of 1.5-2.5 m / s .