SU869745A2 - Method of treating grain for feeding-stuff - Google Patents

Description

(54) METHOD FOR PROCESSING GRAIN FOR FEED

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The invention relates to the field of feed preparation, in particular to methods for pretreatment of the grain components of mixed feeds, and is an improvement of the known method described in the ed. St. 707560.

According to the main author. St. No. 707560 is known a method of treating grain with enzyme amylosubtilin GZx for the purpose of converting starch into dextrins, which makes it possible to increase the nutritional value of feed 1.

This method consists in that the grain is moistened with water with a domestic preparation of amylase-amylosubtilin GZx at a temperature of 6265 s for 7-10 minutes, after which the grain is pressed and flaked, not cooled, tempered for 1520 minutes at 62- 65 C. This allows to increase the content of dextrins in the grain to 17-18% (against 1.5-1.7 in the unprocessed), which significantly increases the nutritional value and digestibility of the feed.

However, it has been established that for young animals, along with nutritional value and digestibility, its taste qualities are of great importance. Therefore, the recipe of kc 1 feeds for young animals provides for the input of sugar (on average 3%). In addition, for example, when balancing diets for dairy cows, it is important not only to meet the body's need for easily fermentable carbohydrates, but also in their individual constituents, especially ca10 caroses.

This method does not provide a sufficient improvement in the taste of the feed, as well as in obtaining the required level of sucrose, since the processing by this method mainly results in an increase in the content of dextrins, and the content of reducing substances does not increase significantly.

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The purpose of the invention is to increase the nutritional value and improve the taste of the feed.

This is achieved by the fact that, after temperating, the flakes are treated with the glucoamylase enzyme preparation glucavamarine Px in an amount of 2.53, 0% by weight of the grain starch at a temperature of 55-60 ° C for 20-30 minutes. The processing of flattened grain enzyme drug glukavei Arin.

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carried out when it is wetted with water at the rate of 100-150 ml per 1 kg of grain.

All this ensures the formation of a large number of sugars, since the starch dextrinization process, which was carried out with the treatment with ob-amylase, contributes to an increase in the attack of its glucoamylase, which acts on cf.l, b-glucon bonds. When this occurs, the hydrolysis of starch and dextrin. To simple Sugars.

For the processing of grain by the proposed method is used nemel-. barley grain, preparations.-amylase-amylosubtilin GZx (OST 59-9-72) with AC-150 U / g activity and glucoamylase glucavamorin P (OST 59-10-72) with 50 U / g activity.

The process proceeds as follows, again. The grain is loaded into the mixer, and water is supplied there with a temperature of 62-b5c with dissolved amylase (0.1-0.15% by weight of cereal starch). To obtain a moisture content of the grain mass of 30-35%, take 350-400 ml of water.

The addition of water with o-α-amylase promotes the hydration of starch molecules and gelatinization

Changes in carbohydrate fraction barley during processing in various ways

The original grain (barley)

Clap with amylase

(known method)

Flakes with o-amylase and glucoamylase (proposed method)

From the above data, it is obvious that the processing of barley by the proposed method increases the content of reducing sugars in it by 3 times compared with the known method And by almost 20 times compared with the untreated npoijyKTOM. This greatly improves the taste and nutritional value of the grain.

Residual amounts of cL and glucoa (malase do not need to be inactivated, because, once in the stomach of an animal, they enhance the enzymatic processes taking place in it and, thereby, contribute to better utilization of nutrients in the diet and increased productivity.

. The economic effect of using this invention will be obtained by excluding sugar from

starch, a water temperature of 62-65 ° C is optimal for the action of oi-amylase.

Then the grain, not cooled, is passed through the dog, which is installed with a gap of 0.1-0.3 mm.

The resulting flakes are fed to an air conditioner for tempering, where the fermentation process continues at a temperature of B2-65 ° C for 1520 minutes.

After the cdf flakes are tempered, amylase supplies water to the conditioner with a temperature of 55-60 seconds with dissolved glucoamylase (2.5-3.0% by weight of grain starch). The amount of water was 100 ml per 1 kg of grain. The flakes are reactivated with glucoamylase at a temperature of 55-60 ° C for 20-30 minutes. A temperature of 55-6 ° C is optimal for the action of glucoamylase.

From the air conditioner, flakes are fed for drying until moisture retention is 4-6%.

The results of research on the processing of grain barley offered and by known methods are given in the table.

1.1 - 1.5

- 0.7 6.3 - 7.1 - 16.7

20.0 - 21.3

- 22.5

fodder feed recipes for young animals, since fermented cereal grains are a satisfactory source of sugar in diets.

Save on 1 ton of feed, taking into account the cost of processing grain, an average of 18.1 rubles. subject to the exclusion of sugar from recipes or 9 rubles / subject to the exclusion of 50% sugar from recipes.

Claims (2)

1. The method of processing grain feed by ed. St. 707560, about tl and h ay u and tt so that, with the purpose of increase of tastes and nutritious 58697456 values of the feed, after tempering of glucavam (it is carried out when the grain is humidified, it is additionally filled with water at the rate of 100-150 yl they work with the enzyme preparation gluc-j j j, grain with vamarin Px in the amount of 2.5-3,; 0% by weight of the starch of the grain at a temperature of 55-60 s for 20-30 minutes. 2. The method according to p. I, which is also distinguished by the fact that the treatment of the flattened grain with an enzyme preparation. Sources of information taken into account during the examination 1. Copyright certificate CCXIP 707560, cl. A 23 K 1/165, 1978.