I. Beancake Storing Beancake has poor resistance to containment. The reason is that nutrients are bare, and they are inanimate and non-living. They are vulnerable to insects 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. With the gradual drop in temperature, continue to fall, a lot of ventilation, until the cake temperature drops below 1O °C, before it can be sealed in storage. Its storage technology measures are: 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. Mastering the quality of stored soybean 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. It is very dry afterwards and it has strong resistance to hiding. Therefore, it is generally suitable for long-term storage. On the contrary, the proteins and enzyme activity of cold-pressed cakes still exist in different degrees, the oil-containing water content is relatively high, and they are prone to mold and insects. Therefore, they are generally only suitable for short-term use. Storage and storage should be closed in time. 3. Soybean 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 cake develops fever and mildew, it must be removed from the warehouse in time for treatment to reduce heat. If pests occur, aluminum phosphide may 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. Second, feed method bean cake is the best vegetable protein source, its protein content of up to 45%, including lysine 3.02%, methionine 0.66%, rich in riboflavin and niacin, and contains 5% fat, 6% Crude fiber contains more phosphorus. 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%.
Feed Additives ,Choline Chloride,Corn Products Co., Ltd. , http://www.sdbiotechnology.com