LIMA Fish Feed Machine,Chicken Feed Machine
1 Puffing method for selecting the puffed method, mainly two kinds of dry expansion and wet influence, which is specifically selected, to be determined according to the actual situation, first to see the function of the duffling machine you use. At present, we are using the PHG135 dry sweller of Wuhan Commercial Machinery and the TPH135 high-efficiency extrusion of the Jiangsu Shepherd Group, which can be used either as a dry method. It is necessary to use dry puffed in terms of soy water, preferably use dry to puff, which is advantageous to decrease in water evaporation and soy powder content. The wet puffed is mainly in the tunmer to enter the expanded cavity in the spring, but the moisture content of the product after pressure is high, and drying and cooling treatment should be carried out. When the moisture is lower, wet expansion can be used, because by steam, it is easy to regulate, the yield within the unit time can be improved, and some anti-nutrient factors have stronger damage, which can further improve and improve soy flour. Nutritional value. IKG China Feed Industry Information Network – Based on Feed, Service Animal Husbandry
Adjustment of Expanded Temperature and Time The adjustment is mainly based on the moisture content of soybeans, when soy is high, The method taken by the quality of soy powder is required, and the method taken by maturity is to increase the ripening temperature, slow down the processing speed, and extend the post-ripening time without steam. We explored in practice. When the moisture of soy is 14% to 16%, the processing temperature gradually increases to 150 ~ 160 ¡ã C, the time is 6 ~ 7 min; if the moisture of soy is 13.5%, the temperature can be reduced 120 ~ 130 ¡ã C, the time is 5 ~ 6 min, which will achieve better maturity. IKG China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
The purpose of testing of raw soybeans is to effectively destroy certain anti-nutrient factors, improve their utilization Rate, enabling livestock and poultry to get better production performance. However, if the ripest is over, it will cause some amino acid damage. As excessive heating, the damage to lysine, arginine and cystine can also cause degradation rate of methionine, isoleucine and lysine, and decrease in feed. If the degree of maturity is insufficient, some of the anti-nutrient factors in soybeans, such as trypsin inhibitors, fat oxidase, urease, etc., cannot obtain effective damage, and severely affect the utilization rate, the degree of maturity must be detected. It is generally determined that the urease activity in the soybean powder is generally determined to determine its maturity, and there are many detection methods, which are more commonly used with pH value-added methods and phenolic law. The measurement value of the pH method of urease activity in my country’s feed standards shall not exceed 0.4. Many studies have shown that urease activity is only in the range of 0.03 to 0.4, and the feeding effect is best. However, the feed production plant is best to detect urea-phenol redness method to detect urea activity, so the method is simple and rapid, the technical level is not high, easy to master, and can also achieveThe purpose of detection in production is suitable for publication. IKG China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
The impact of routine nutrients on all fat soybeans From Table 1, the moisture content we use is more High, generally in accordance with national standards, soy water should be 13.5% or less, because it is new soybeans, so the moisture content of soy flour after processing is also a little high. From the calculation of data, the raw soy is puffed by dry, and the moisture is reduced by 34%, and the crude fiber is reduced by 36%. Because of the puffed instant, the water in the feed is lost at high temperatures, the coarse fiber hydrolysis, the combination between the molecules is broken, resulting in a large amount of moisture and crude fiber content, which is also an important reason for the nutritional value of the soybeans. one. The protein is slightly raised, mainly due to the reduction in moisture content, but the fat content is substantially no change. IKG China Feed Industry Information Network – Based on Feed, Service Animal Husbandry
IKG China Feed Industry Information Network – Bit Feed, Serving animal husbandry
IKG China feed industry information network – based on feed, service animal husbandry
Water 14.23 9.38
IKG China feed industry Information Network – Based on Feed, Serving Animal Husbandry
IKG China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
Bold 17.02 17.11 [ 123] IKG China Feed Industry Information Network – Based on Feed, Service Animal Husbandry
Crude Fiber 6.72 4.35 IKG China Feed Industry Information Network – Based on Feed, Service Animal Husbandry
[123 ] Loss rate 5.67 IKG China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
After the treatment of soybeans, it should be noted after the soybean powder comes out. , Because at this time, the temperature of the soy powder is high, usually 85 ~ 95 ¡ã C, instant package, heat is difficult to disappear, the soy flour in the middle of the high-temperature bag will make partial maturity, protein degeneration, affect its utilization And polarity. After the soy is flushed, it should be cooled first, then package it. In particular, it should be careful that the moisture content of the product after wet method is high, and it must be fully dried, cooled to achieve a safe warehouse. IKG China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
