Bean cake storage and feeding technology
2019-03-29 03:13:29
(1) Soybean cakes Bean cakes are poorly preserved due to the fact that nutrients are bare and they are inanimate and non-resisting. They are vulnerable to pests and molds during storage and cause losses. And the temperature of the cake in the hot pressing process can reach 130-150°C, so that the moisture in the cake can quickly evaporate. If the machine is not cooled in time after cooling down, the temperature can quickly rise to 250 ~ 300 °C, to the occurrence of spontaneous combustion, the bean cake burn char carbonization, loss of use value. Therefore, the new cakes can not be immediately stored in storage, and they should be treated according to the quality. Choose a clean, cool place with low stack ventilation to cool the hot cake and turn it over 2 or 3 days. As the temperature gradually decreased, it continued to fall over and was heavily ventilated. After the temperature of the cake is reduced to below 10°C, it can be sealed in storage. Its storage technology measures are:
1. Do a good job in warehouse cleaning and disinfection. The warehouses and equipment used for storage of bean cakes, like other foods that are stored, must be thoroughly cleaned and disinfected to ensure clean and insect-free.
2. Master the quality of stored bean cakes. One is to know the quality of the cake from the level of raw material quality; the second is that the control level of the process production under the same conditions will be reflected in the quality of the cake, so as to treat it differently; thirdly, the proteins and enzymes of the hot cake are denatured and exported. After that, it is very dry and has strong resistance to hiding. Therefore, it is generally suitable for long-term storage. On the contrary, the protein and enzyme activity of cold-pressed cake still exist in different degrees, and the oil containing oil has a higher moisture content and is prone to mold and insects. Therefore, it is generally only suitable for short-term storage. Storage and storage should be closed in time.
3. Bean cakes should be stored in the winter and spring seasons. Dry season should be used to enhance ventilation, and bulk temperature should reduce moisture. For soil pressed soybean cakes with high water content, they should also be moved out of the warehouse during the dry season, spread to reduce moisture, and stored at a low temperature before the temperature rises. The specific method is to tile the cakes, leaving a gap between the cakes. Each layer of the cake is covered with a layer of 10cm rice husk. The top is covered with 20cm rice husks or straw curtains, and the surrounding space is also filled with rice husks. Closed doors and windows. If the tile-shaped cake can be packed, the gap between the sack and the sack is filled with rice husks, and the top is covered with rice husk or plastic film, and the doors and windows can be used to prevent mold and insects.
4. In the course of storage, if the phenomenon of fever and mildew occurs in the cake, it must be moved out of the warehouse in time for processing to reduce the moisture by heat dissipation; if insect pests occur, aluminum phosphide can be used for fumigation treatment. Closed storage of bean cake, moisture should be below 8%. The lower the temperature the better, the maximum can not exceed 30 °C. At the same time, the bean cake contains more fat and should be stored in a dry, ventilated, dark place.
(B) Feeding Methods Soybean cake is the best vegetable protein source. Its protein content is as high as 45%, including lysine 3.02%, methionine 0.66%, rich in riboflavin and niacin, and containing 5% fat, 6 % crude fiber, phosphorus is also more. Therefore, the nutritional value of soybean cake is relatively high. It can account for 10% to 25% of all pig diets and about 10% of chicken diets. If you use soy cake with alfalfa hay, cottonseed cake and fish meal, the effect will be better. Bean cakes contain harmful substances such as trypsin, substances that produce goitre, saponin and blood, which reduce the rate of digestion and absorption of protein in feed. Need to be heated and cooked before decomposition of harmful substances. After steaming, the bean cake can enhance palatability and increase digestibility. The digestibility of protein can be increased from 83% to 90%.
1. Do a good job in warehouse cleaning and disinfection. The warehouses and equipment used for storage of bean cakes, like other foods that are stored, must be thoroughly cleaned and disinfected to ensure clean and insect-free.
2. Master the quality of stored bean cakes. One is to know the quality of the cake from the level of raw material quality; the second is that the control level of the process production under the same conditions will be reflected in the quality of the cake, so as to treat it differently; thirdly, the proteins and enzymes of the hot cake are denatured and exported. After that, it is very dry and has strong resistance to hiding. Therefore, it is generally suitable for long-term storage. On the contrary, the protein and enzyme activity of cold-pressed cake still exist in different degrees, and the oil containing oil has a higher moisture content and is prone to mold and insects. Therefore, it is generally only suitable for short-term storage. Storage and storage should be closed in time.
3. Bean cakes should be stored in the winter and spring seasons. Dry season should be used to enhance ventilation, and bulk temperature should reduce moisture. For soil pressed soybean cakes with high water content, they should also be moved out of the warehouse during the dry season, spread to reduce moisture, and stored at a low temperature before the temperature rises. The specific method is to tile the cakes, leaving a gap between the cakes. Each layer of the cake is covered with a layer of 10cm rice husk. The top is covered with 20cm rice husks or straw curtains, and the surrounding space is also filled with rice husks. Closed doors and windows. If the tile-shaped cake can be packed, the gap between the sack and the sack is filled with rice husks, and the top is covered with rice husk or plastic film, and the doors and windows can be used to prevent mold and insects.
4. In the course of storage, if the phenomenon of fever and mildew occurs in the cake, it must be moved out of the warehouse in time for processing to reduce the moisture by heat dissipation; if insect pests occur, aluminum phosphide can be used for fumigation treatment. Closed storage of bean cake, moisture should be below 8%. The lower the temperature the better, the maximum can not exceed 30 °C. At the same time, the bean cake contains more fat and should be stored in a dry, ventilated, dark place.
(B) Feeding Methods Soybean cake is the best vegetable protein source. Its protein content is as high as 45%, including lysine 3.02%, methionine 0.66%, rich in riboflavin and niacin, and containing 5% fat, 6 % crude fiber, phosphorus is also more. Therefore, the nutritional value of soybean cake is relatively high. It can account for 10% to 25% of all pig diets and about 10% of chicken diets. If you use soy cake with alfalfa hay, cottonseed cake and fish meal, the effect will be better. Bean cakes contain harmful substances such as trypsin, substances that produce goitre, saponin and blood, which reduce the rate of digestion and absorption of protein in feed. Need to be heated and cooked before decomposition of harmful substances. After steaming, the bean cake can enhance palatability and increase digestibility. The digestibility of protein can be increased from 83% to 90%.
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