What are the sensory identification methods for extruded soybean meal?
May I ask how to sensory-identify extruded soybean meal?
I have always thought that granular soybean meal is extruded soybean meal. I don't know whether this view is correct. Please, teachers, enlighten me. Thank you.
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Compared with non-extruded soybean meal, extruded soybean meal is fluffier. You can taste it.
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What is called extruded soybean meal on the market now is actually misnamed. The correct name should be expanded soybean meal.
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Why is it called expanded soybean meal? Isn't it produced by extrusion after flaking?
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The so-called extruded soybean meal has a relatively uniform appearance and color, and is generally granular, while most non-extruded soybean meal is flaky.
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Hehe, many say it is extruded soybean meal. But we still extrude it ourselves!
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May I ask how you extrude it yourselves? Is it extruded soybeans or..........?
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What is called extruded soybean meal on the market now is actually misnamed. The correct name should be expanded soybean meal.
This statement seems to have been raised by Dr. Cheng Zongjia, technical director of the Soybean and Grain Association. Hehe, I wonder whom he heard it from?
Is there any professional who can explain this?
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It should indeed be called expanded soybean meal, processed through an expander. There are some differences between the structure and processing methods of expanders and extruders. Ask Zhengchang and Muyang; their answers will be more professional!
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So to put it this way, below 100 degrees is called expansion, and above 120 degrees is called extrusion.
There doesn't seem to be such a concept.
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Extruded soybean meal should be golden yellow and fluffy. Unprocessed soybean meal should be whitish. Electron microscope structure shows that after soybean extrusion, the oilseed cell walls are broken relatively fully
and there is an obvious phenomenon of oil accumulation.
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Learned.
May I ask how much extruded soybean meal costs per ton now?
--------------------------------------
Compared with non-extruded soybean meal, extruded soybean meal is fluffier. You can taste it.
--------------------------------------
What is called extruded soybean meal on the market now is actually misnamed. The correct name should be expanded soybean meal.
--------------------------------------
Why is it called expanded soybean meal? Isn't it produced by extrusion after flaking?
--------------------------------------
The so-called extruded soybean meal has a relatively uniform appearance and color, and is generally granular, while most non-extruded soybean meal is flaky.
--------------------------------------
Hehe, many say it is extruded soybean meal. But we still extrude it ourselves!
--------------------------------------
May I ask how you extrude it yourselves? Is it extruded soybeans or..........?
--------------------------------------
What is called extruded soybean meal on the market now is actually misnamed. The correct name should be expanded soybean meal.
This statement seems to have been raised by Dr. Cheng Zongjia, technical director of the Soybean and Grain Association. Hehe, I wonder whom he heard it from?
Is there any professional who can explain this?
--------------------------------------
It should indeed be called expanded soybean meal, processed through an expander. There are some differences between the structure and processing methods of expanders and extruders. Ask Zhengchang and Muyang; their answers will be more professional!
--------------------------------------
So to put it this way, below 100 degrees is called expansion, and above 120 degrees is called extrusion.
There doesn't seem to be such a concept.
--------------------------------------
Extruded soybean meal should be golden yellow and fluffy. Unprocessed soybean meal should be whitish. Electron microscope structure shows that after soybean extrusion, the oilseed cell walls are broken relatively fully
and there is an obvious phenomenon of oil accumulation.
--------------------------------------
Learned.
May I ask how much extruded soybean meal costs per ton now?