Hydrogen Peroxide,Npk Compound Fertilizer,Xanthan Gum Xuzhou First Chemical Co., Ltd , http://www.chfertilizer.com
Quality evaluation of raw materials for cakes and pans
The nutritional value of the raw materials of the cake is closely related to its own characteristics and processing technology. The commonly used indexes for evaluating the quality of the bread cake are peeling rate, shelling rate, crude fiber content, crude protein content, protein solubility, urinary enzyme activity, crude fat content, particle size uniformity, adulteration, in vitro digestibility, harmful substances Content and so on. When we purchase raw materials, we should determine different quality control indicators according to the characteristics of different raw materials, so as to seek products with higher nutritional value. Soybean meal, dehulled soybean meal has high crude protein content (up to 48%), good protein solubility, high amino acid digestibility, low urinary enzyme activity, high digestive energy, and high metabolic energy and is the first choice in soybean meal. For heat-treated whole-fat soybeans and puffed soybean meal, crude protein content, urease activity, and in vitro digestibility of lysine are the main indicators that need to be investigated. As a feed company, in addition to the above evaluation indicators, it is also necessary to pay attention to the freshness of these products, and to check their acid and peroxide values. Pickle vegetables should be the first choice of double-duck. Because of the low content of glucosinolates in this kind of vegetable quail (ie, low toxin content), the safe use of vegetable mash is increased. Crude fiber content is an important factor limiting the amount of rapeseed meal. Therefore, the nutritional value of rapeseed meal after peeling is relatively high. Neutral detergent fiber content can better reflect the processing technology in rapeseed oil extraction process, and then reflect the availability of crude protein in rapeseed meal. It has a similar effect with the protein solubility index of soybean meal. Cottonseed aphids should be the first choice for peeled or partly dehulled cotton aphids, ie, cotton kernels, because of their high protein, high digestibility, high energy, and good palatability. The protein solubility of cotton aphid can reflect to some extent whether its processing method is appropriate. Low-cotton phenolphthalein is safe and can be used in large quantities. By combining these several indicators together and screening them, you can find cotton aphids that have high utility value and competitive advantage. The quality evaluation methods for other vegetable cakes are similar to those described above. Of course, the limiting amino acid content in the screening process is also an important factor that should be considered.