RU2780695C1 - Method for preparation of products using soybean seeds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the processing of raw materials and, in particular, to methods for obtaining substitutes for target whole milk and compound feeds. A method for preparing a granular product using soybean seeds is proposed, in which a two-component composition is formed from dry soybean seeds and needles at a ratio of dry soybean seeds: needles 1:1.5, which is then placed in an aqueous medium with a water duty of 1:8 and kept until saturated with water, after which the resulting water-raw mass is fed for grinding, which is carried out in an aqueous medium up to the grinding module M = 0.5-1.0 mm, then moisture is squeezed out of the separated insoluble residue and granules with a diameter of 1-2 mm are formed on its basis, which are then dehydrated by drying to a dry matter content of 90-92%.

EFFECT: invention provides an increase in the nutritional value of finished products by ensuring the presence in their composition of natural vitamin C from needles.

1 cl, 2 dwg, 1 tbl, 1 ex

Description

The invention relates to the processing of raw materials and, in particular, to methods for obtaining substitutes for target whole milk and animal feed.

A known method for the preparation of soy protein feed, in which a soy protein base is obtained by extracting protein from heat-treated soy grits, separating the insoluble residue (HO), mixing it with wheat and barley with simultaneous heat treatment by extrusion (RF Patent No. 2290833 method for preparing soy protein feed IPC A23K 1/14, A23L 1/20 Analog).

The disadvantages of this method are the high energy and metal intensity of obtaining heat-treated soybean grits, as well as the relatively high loss of nutrients due to exposure to high temperatures on the product during extrusion.

There is also a method in which a 2-component composition is prepared, followed by soaking it in water at a hydromodulus of 1: 8 and feeding it into a grinder-extractor-separator, separating HO from a liquid protein base (WMS), squeezed, granulated and dried (RF Patent No. 2497381 IPC A23K 1/14, A23K 1/16 Prototype).

The disadvantage of this method is the relatively low nutritional value of finished products, due to the lack of vitamin C-substitute for whole milk (WMS) and feed (CC).

The objective of the present invention is to increase the nutritional value of finished products by ensuring the presence of natural vitamin C in their composition. The technical result is achieved by using needles as the second component at a weight ratio of dry soybean seeds: needles = 1:1.5. Grinding is carried out in an aqueous medium to a grinding modulus equal to M=0.5-1.0 mm, and the separated insoluble residue is dehydrated by drying it in granular form with a granule diameter of 1-2 mm to a solids content of 90-92%. In FIG. 1 shows the flow diagram, and Fig. 2 - line for the implementation of the method.

The method is carried out as follows. At the initial stage, in the raw material preparation hopper (1, Fig. 2), a 2-component composition of dry soybean seeds is formed: needles = 1.0:1.5, which is then placed in an aqueous medium with a hydromodulus of 1:8 (Fig. 1 ). After water saturation occurs, the water-raw mass is fed into the grinder (2) - extractor (3) - separator (4) (Fig. 2). The supplied mass is crushed in an aqueous medium to M = 0.5-1.0 mm and nutrients are extracted from it along with vitamin C. Then, moisture is squeezed out of the insoluble residue and granules with a diameter of 1-2 mm are formed on its basis, which are then dried in the dryer (6), in a gentle temperature regime up to a solids content of 90-92%.

Example. A pre-formed composition of dry soybean seeds + needles as 1:1.5, for example, 100 kg: 150 kg is placed in an aqueous medium at a hydromodulus of 1:8, for example, 250 kg: 2000 kg, and kept until it is saturated with water. Then the raw water mass is fed for grinding, carried out in the aquatic environment to the grinding module, for example, M = 0.75 mm, and nutrients and vitamin C are extracted from it.

Further, the insoluble residue is dehydrated first by pressing, then granules are formed from it, for example, with a diameter of 1.0 mm for rapid dehydration by drying at a gentle temperature to a solids content of 90-92%. The comparative nutritional value of finished products is shown in Table 1.

Data analysis shows the high nutritional value of innovative products due to the presence of significant concentrations of Whigami on C in their composition.

Claims (1)

A method for preparing a granulated product using soybean seeds, characterized in that a two-component composition is formed from dry soybean seeds and needles at a ratio of dry soybean seeds: needles 1:1.5, which is then placed in an aqueous medium at a hydromodulus of 1:8 and kept until saturated water, after which the resulting water-raw mass is fed for grinding, which is carried out in an aqueous medium to a grinding module M = 0.5-1.0 mm, then moisture is squeezed out of the separated insoluble residue and granules with a diameter of 1-2 mm are formed on its basis , which are then dehydrated by drying to a solids content of 90-92%.

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