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Soybean meal is a by-product left after soybeans are extracted from soybean oil through soybean extraction equipment. According to different extraction methods, it can be divided into two types: primary extraction of soybean meal and secondary extraction of soybean meal. Among them, the by-product of soybean oil is extracted by extraction It is a one-time soaking of soybean meal; and the by-product obtained by extracting the oil by pressing first, and then extracting the oil is called the second soaking soybean meal. The production process of soaked soybean meal is relatively advanced, and the protein content is high. It is the main variety currently circulating in the domestic spot market. Soybean meal is generally in the shape of irregular fragments, the color is light yellow to light, with the aroma of roasted soybeans, and contains 40%-48% protein, 2.5%~3.0% lysine, 0.6%~0.7% of tryptophan, and 0.5% of methionine. ~0.7%. As a kind of high protein, soybean meal is the main raw material for the production of livestock and poultry feed. It can also be used for the production of pastry food, health food, cosmetics and antibiotics.

　　 1. High-protein feed soybean meal The protein in soybean meal is the most important source of feed protein. In 2005, the output of industrial feed was about 103 million, and the total output of compound feed accounted for more than 73.71 million tons. Protein dumping in compound feed was an indispensable raw material, and the proportion of soybean meal in feed protein raw materials was greatly increased. Reached 59%, and the demand for feed soybean meal was 43.48 million tons.

2. The basic raw material of soy protein is low-denaturing edible soybean meal. Soy protein contains 63% globulin, 12% albumin, 3% alcohol-soluble white, and 7% gluten. After removing the solvent, the obtained soybean protein is basically unchanged. The low-temperature desoluble soybean meal (commonly known as white soybean flakes) can be used to further produce soybean protein powder, soybean tissue protein, soybean protein concentrate, and soybean protein isolate. Studies have shown that soy protein and its hydrolysate have the health effects of lowering cholesterol and blood lipids, and can effectively prevent obesity and cardiovascular diseases. In addition, soy protein does not cause excessive urinary calcium, which is also great for preventing osteoporosis.

There are four main types of soy protein products, namely defatted soy flour (more than 50% self-quality), tissue protein (more than 55% protein), concentrated protein (more than 68% protein), and isolated protein (more than 90% protein) ), the yield and utilization rate are protein isolate, defatted soybean meal and tissue protein, and protein concentrate. The production and utilization rate of protein concentrate in the world is greater than that of isolated protein. The former is related to soluble polysaccharides and the latter is related to insoluble polysaccharides. The field of soy egg processing is the most potential and promising field in the deep processing of soybeans. Most of the products are high-tech and high-value-added products.

　　The products produced by soybean extraction equipment are not only edible oil, the value of by-products is even greater than the value of oil. Can maximize the value of soybeans and improve production efficiency.