Full fat soybean is a product of heat treatment of whole soybeans. Wisemn's research shows that in several heat treatments, the full-fat soybean obtained by extrusion has the highest metabolizable energy content of 17.9 MJ/kg; followed by roasted soybeans, which is 15.6 MJ/kg; again microwave-treated soybeans. It is 15.4 MJ/kg. According to the measurement, the digestibility of the comprehensive amino acid of the expanded whole fat soybean is 92.5%, and the digestibility of lysine is 90.6%, so it is higher than the digestibility of the two kinds of amino acids in the bean cake. The nutrient composition of full-fat soybean is similar to that of raw soybean. Due to heat treatment, the water content is lower, and other components are relatively increased, but methionine is still insufficient. The nutrition of expanded soybeans and other raw materials is shown in Table 1. Table 1 Comparison of nutrient between whole-fat puffed soybeans and several main raw materials Raw material moisture /% crude protein /% crude fat /% metabolic energy / (MJ / kg) Puffed soybeans 8.038.018.017.9 Raw soybeans 13.036.017.013.9 Cardamom 13.044.03.910.65 Domestic fishmeal 13.047.02.48.3 Corn 13.08.81.013.2 Cheva-Lsakaru and Tangtaweeipat compared the effects of different processing techniques on broilers. It is believed that extrusion of full-fat soybeans has two advantages: First, it has a good destructive effect on trypsin inhibitors, and the degree of damage is better than steam and drying. Processing increased by 11.2% and 74.5%; second, the feed conversion rate was significantly higher than that of soybean meal, steam processed whole fat soybeans and dry-fried processed whole fat soybeans. Based on the laboratory test, this paper discusses the influence of the structure of the extruder, raw material processing and the main process parameters of the extrusion process on the extrusion effect during the extrusion process, in order to find a more appropriate and stable processing technology, and at the same time, the processing yield Quality has improved. 1 Materials and methods 1.1 test materials and main reagents Test materials: Soybean and raw bean cake are provided by Tongyuan Feeding Factory of Haiyan County, Zhejiang Province. The main components are shown in Table 2. Main reagents: all analytically pure. Table 2 Main ingredients of test raw materials Name Moisture /% Crude Protein /% Crude Fat /%UA Raw soybeans 10.538.9918.56.40±0.12 Raw bean cake 13.048.05.851.42±0.02 1.2 main equipment 135 type dry extrusion machine, some parts are adjusted, the die is made, and the outside is heated. 1.3 Analysis method Crude fat: Soxhlet extraction Crude protein: micro-Kjeldahl method Pulse enzyme assay: GB8622-88 Production measurement: measured (kg / h · Taiwan) 2 Results and discussion 2.1 Influence of screw pressure ring on extrusion During the extrusion process, the pressure ring acts on the material to pulverize, limit the flow and locally increase the pressure, which has a great influence on the stability of the extrusion process and the high and low yield. This test uses raw soybeans (fine pulverized all-pass φ2.5mm sieve plate, moisture adjusted to 15.5%) and raw bean cake (fine pulverized all-pass φ2.5mm sieve plate, moisture 18%), respectively at 160±5°C and 140± Extrusion at 5 ° C, the urease activity UA of the extruded product and the yield as indicators, the extrusion effect under different conditions of different pressure rings was investigated. The results are shown in Table 3. Table 3 Effect of Pressure Ring Arrangement on Product Urease Activity (UA) and Yield Raw material pressure ring φ/mmUA production / (kg / h) Raw soybean 135,130,1350.073±0.01324 Raw soybean 1300.923±0.081080 Raw soybeans 1380.640±0.02864 Raw bean cake 1300.356±0.031210 Raw bean cake 1380.160±0.011032 As can be seen from Table 3, for the extrusion processing of full-fat soybeans, the number and diameter of the pressure rings have a great influence on the UA value and yield of the extruded product. When three pressure rings of φ135mm, φ130mm, and φ135mm are used at the same time, although the urease activity of the product is very low, the yield is small, and the extrusion state is not stable enough, and there is a burst phenomenon. Instead of using a φ130mm pressure ring, the UA is seriously exceeding the standard because the effect on the material is too small. The selection of a φ138mm pressure ring is basically moderate. Although the UA is still exceeding the standard, it can be solved by adjusting other parameters. In the following test, a pressure ring of φ138mm was used, which was installed in the middle of the screw. For the extrusion of raw bean cake, since the raw material UA is much smaller than the raw soybean, only one φ130mm pressure ring is used, and the UA can reach the standard. In the following test, the raw bean cake extrusion test was equipped with a φ130mm pressure ring in the middle of the screw. 2.2 Influence of screw composition on extrusion effect The combination of the screw structure and the screw affects the residence time and force of the material during the extrusion process. The above pressure loop test was performed under a 5-section single-threaded screw. In order to investigate the effect of screw composition on the extrusion effect, this study was carried out after replacing the first section of the single thread with the double thread near the die hole. The test results of the two different screw compositions are shown in Table 4. Table 4 Effect of screw arrangement on UA ​​and production Raw material screw composition UA ​​production (kg/h) Raw soybeans, 5 knots, single thread 0.563±0.04926 Raw soybean 1 section double thread ± 4 section single thread 0.380 ± 0.04876 Raw bean cake 5 sections single-stage pattern 0.356±0.031210 Raw bean cake 1 section double thread ± 4 section single thread 0.203 ± 0.021154 The results show that after switching to a double-threaded screw, the extrusion yield is reduced, but the UA reduction is also obvious. Considering the combination of quality and output, it is more suitable to use a combination of one double-threaded screw and four single-threaded screws, and this arrangement is used in the following tests. 2.3 Influence of raw material pull on extrusion effect The same quality of raw materials, the difference in particle size leads to the difference in the total surface area of ​​the material and the physical properties of the material, and changes in heat transfer and mass transfer performance. These factors will affect the extrusion effect of the material. Table 5 shows the results of production tests for whole soybeans, coarsely ground soybeans (broken with 6.0 mm sieve plates), finely ground soybeans (pulverized with 2.5 mm sieve plates), and coarsely crushed bean cakes and finely divided bean cakes. Table 5 Effect of material particle size on extrusion Raw material UA production / (kg / h) Whole soybeans 1.844±0.07558 Crushed soybeans 0.923±0.08746 Finely ground soybeans 0.380±0.04876 Coarse Bean Cake 0.510±0.02797 Finely broken bean cake 0.356±0.031210 Note: The full-fat soybean extrusion temperature is 170±5°C, the raw material moisture is 15.5%, the raw bean cake extrusion temperature is 140±5°C, and the raw material moisture is 18.0%. The results show that as the degree of material comminution increases, the anti-nutritional factors are more fully squeezed. For example, the whole fat soybean is coarsely pulverized, and the extruded product UA is severely exceeded; however, after fine pulverization, it can meet the requirements of national standards. Although fine pulverization requires an increase in power consumption, Table 4 shows that as the particle size of the raw material is reduced before extrusion, the extrusion yield is significantly increased. This means that the total power consumption does not increase from the perspective of the entire process. In addition, the reduction in the particle size of the feedstock will also reduce the wear on the machine. Therefore, in actual production, the raw material is finely pulverized as well, and of course, this is based on the proper adjustment of the dry extrusion machine currently used. In the following tests, the materials were finely pulverized. 2.4 Influence of raw material moisture on extrusion effect Table 6 Effect of material moisture on UA ​​and production Raw material moisture /% UA production / (kg / h) Raw soybeans 13.50.56±0.04766 Raw soybeans 15.50.38±0.04876 Raw soybeans 18.50.26±0.031080 Raw bean cake 15.00.47±0.021056 Raw bean cake 18.00.356±0.031210 Raw bean cake 21.00.130±0.011344 It can be seen from Table 6 that the increase of moisture content of the incoming materials is beneficial to the passivation of anti-nutritional factors and the increase of yield. However, if the moisture content of the raw material is too high, the moisture content of the extruded product is correspondingly increased, which is not conducive to safe storage. Therefore, it is recommended that the moisture content of soybean squeezed is about 15% and the moisture content of raw bean cake is about 18%. 2.5 The effect of extrusion temperature on extrusion Table 7 Effect of extrusion temperature on UA ​​and yield Raw material moisture /% extrusion temperature / °CUA yield / (kg / h) Full fat soybean 15.5150±50.904±0.04870 Full fat soybean 15.5170 ± 50.38 soil 0.04876 Raw bean cake 18.0140±50.356±0.031210 Raw bean cake 18.0140±50.185±0.021296 It can be seen from Table 7 that raw soybeans and raw bean cakes are respectively extruded at an operating temperature of 170±5° C. and 140±5° C., and the obtained product UA can reach the standard. 3 Conclusion 3.1 For the extrusion processing of full-fat soybeans, we use our own hole mold, out-of-band heater (2kW), select a φ138mm pressure ring, the first section is a double-threaded screw, and the rest is a single-thread screw. The raw materials are finely pulverized ( Φ2.5mm sieve plate), adjust the raw material moisture to 15%, add 0.5% additive while adjusting water, control the extrusion temperature at 170±5°C, and produce AU<0.4 full-fat puffed soybean. The yield is 800-1000kg/h (using PHG-135 extruder). 3.2 Extrusion processing of raw bean cake, equipment conditions except φ130mm of pressure ring, the same as (1); raw materials are also finely pulverized, adjust moisture by 18%, add 0.3%-0.5% additive, control extrusion temperature at 150 °C Left and right, the product quality is better, the output can reach 1000-1200kg/h. 4 Application of different added amount of whole fat puffed soybean in broiler feed In order to test the effect of feeding whole fat puffed soybeans on broiler chickens, the whole fat soybean powder was processed by an extrusion extruder, and the full-price feed of the broilers was prepared for the feed comparison test. According to the 47-day test period, the expanded soybeans were added at 13%, 20%, and 28% to examine their growth performance. The test results are shown in Table 8. Table 8 broiler feeding test results Average number of chickens in group/kg total weight/kg feed cost/yuan meat ratio feeding cost/(yuan/kg) Control group (bean meal + oil) 1042.360245.47977.942.068: 13.98 Add 13% full-fat puffed soybeans 1082.253243.33918.312.048:13.77 Add 20% full fat puffed soybeans 1052.363248.07803.181.839: 13.24 Add 28% full fat puffed soybeans 1122.252252.27887.701.952: 13.52 The results showed that the total weight of the puffed soybean group was higher than that of the control group (soybean meal + vegetable oil), and the ratio of feed to meat was lower. The lowest ratio of feed to meat in the diet with 20% puffed whole fat soy flour was 1.839:1. The feed-to-meat ratio is 2.068:1, and the total feed cost in this group is the lowest. The feed cost per kilogram of broiler is 3.24 yuan, which is 0.74 yuan lower than the control group, so that the cost of feeding each broiler can be reduced by more than 1.00 yuan. From the proportion of full-fat puffed soybeans in full-price feed, adding 20% ​​of puffed whole-fat soybeans can completely replace the addition of soybean oil in feed, and achieve the quality requirements of various high-energy full-price feeds. The advantage of the plastic centrifuge tube is that it is transparent or translucent, its hardness is small, and the gradient can be taken out by the puncture method. The disadvantage is that it is easy to deform, has poor corrosion resistance to organic solvents, and has a short service life.
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