Kusan kowane abinci ya dace da shirye-shiryen yisti na ruwa: hatsi, bran, sharar hatsi, chaff, bambaro, masarar masara, kwanduna sunflower, hay, fi, beets, gourds, silage, whey. Musamman mai ban sha’awa shine gaskiyar cewa don samar da yisti yana yiwuwa a yi amfani da nau’i-nau’i masu yawa waɗanda ba su da kyau a cikin kiwo na alade. Ana amfani da abinci na hatsi a cikin nau’i na gari, ƙasa, m an niƙa a cikin crushers a cikin gari, m an kawo zuwa manna.
Aikin farko ya ƙunshi shirye-shiryen cirewar ma’adinai, malt da miya.
Don shirye-shiryen cirewa, ana amfani da superphosphate da ammonium sulfate. An shirya su kamar haka (a kowace ton 1 na mash). Ana zuba lita 75-100 na ruwa a cikin akwati mai girma na lita 20-25, an kawo shi zuwa tafasa, 1,3-1,5 kilogiram na superphosphate ko tricalcium phosphate an zuba kuma a gauraye sosai. Cakuda yana mai zafi na minti 50-60, sa’an nan kuma ya zauna na tsawon sa’o’i 2-3. Hakanan za’a iya shirya maganin kamar haka: 2,5 kilogiram na superphosphate an haɗe shi sosai tare da lita 10 na ruwa kuma a bar shi ya tsaya na tsawon sa’o’i 6-8 har sai an bayyana shi gaba ɗaya. A cikin wani akwati a cikin lita 18-20 na ruwa, zuba 3-4 kilogiram na sulfate da kuma haɗuwa har sai an narkar da. Ammonium sulfate za a iya maye gurbinsu da ammonium carbonate a cikin wani rabo na 1: 1,5 ko carbamide 1: 0,5.
Ana aiwatar da hydrolysis na ciyarwa a cikin yanayin acidic, ta amfani da sulfuric da hydrochloric acid don wannan. Ana amfani da malt don saccharification na dankali da gari. An shirya shi daga sha’ir, hatsi, hatsin rai. Germination na hatsi dole ne a kalla 92%. Kafin germination, ana jiƙa hatsi a cikin ruwa a zazzabi na 22-25 ° C na sa’o’i 8-10. Ana yin haka: an jiƙa hatsi na tsawon sa’o’i 3, sa’an nan kuma a ajiye shi a cikin iska don 2-3 hours. Ana maimaita wannan sau uku.
Ana yin shukar hatsi a cikin ɗaki mai duhu a zazzabi na 14-16 ° C. A yanayin zafi mafi girma (22-25 ° C) yana girma da sauri, amma ya ƙunshi ‘yan enzymes. Kowace rana, hatsi yana da ruwa a cikin adadin 5-6 lita na kowane 100 kg. Kwanaki biyu kafin maturation na malt da amfani da shi, an dakatar da watering. Sha’ir da hatsi suna girma a cikin kwanaki 9-10, hatsin rai – kwanaki 6-7. A cikin malt mai kyau, tushen ya kamata ya zama fari, tare da curl, kuma ƙwayar ƙwayar cuta ya kamata ya fito daga cikin hatsi zuwa tsawonsa.
Amfanin malt ya dogara da matakin niƙa. Don malt, ana iya amfani da sharar hatsi.
A matsayin yisti na mahaifa, ana amfani da yisti na mai yin burodi ko na Brewer.
Tsarin shuka shirye-shiryen yisti
Don hydrolysis na abinci da noman yisti, zaka iya amfani da shigarwa mafi sauƙi tare da akwati a cikin nau’i na tanki na karfe. Daya bisa uku na shi an cika shi da ruwa kuma an loda cakuda abinci. Abun da ke cikin cakuda dole ne ya haɗa da kilogiram 30-40 na maida hankali ga tan 1 na iya aiki, zai fi dacewa kilogiram 15-20 na malt da kilogiram 30-50 na beets. An cika taro da ruwa har zuwa kashi biyu cikin uku na akwati kuma mai tsanani zuwa 60-65 ° C. Ruwan ruwa da abinci ya kamata ya zama 5-6: 1. Ana iya ɗora abinci a cikin ruwa mai tsanani. Sannan ana ƙara 150-200 g na hydrochloric acid ko 100 g na sulfuric acid a kowace ton 1. Abubuwan da ke ciki suna gauraye da zafi zuwa 85-90 ° C. An bar taro na tsawon sa’o’i 2-3 don hydrolysis, bayan haka an ƙara ma’adanai da abubuwan nitrogen a ciki. Ƙara ruwa da motsawa, kawo yawan zafin jiki zuwa 28-32 ° C kuma yin yisti na mahaifa (40 kg da 1 ton). Ci gaban yisti yana ɗaukar awanni 10-12.
Wani ƙirar shigarwa don ƙananan gonaki
Wani ƙirar injin yisti na ruwa wanda za’a iya ba da shawarar ga ƙananan gonaki ya ƙunshi ramuka biyu da aka sanya ɗaya sama da ɗayan. An shimfiɗa bututu tare da ƙasa, ta hanyar da ake ba da tururi, ruwa, iska. Yankakken kayan abinci, silage, beetroot da sauransu ana ɗora su a cikin babban bututun, an zuba da ruwa a cikin adadin 1: 2 kuma ana dafa shi tsawon sa’o’i 2. Sa’an nan kuma iska mai sanyi ta wuce ta cikin bututu, ana sanyaya taro zuwa 30-32 ° C. Abubuwan da ke cikin vat na sama suna canjawa wuri zuwa ƙananan ƙananan, an ƙara abubuwan ma’adinai – 5-10% ta nauyin abinci, malt da 10% yisti. Ana wuce iska mai dumi ta cikin bututu. Yisti maturation yana ɗaukar sa’o’i 10-12.
Yisti galibi suna amfani da carbohydrates don ci gaban su; jimlar ƙimar abinci mai gina jiki na matsakaici yana raguwa, amma adadin furotin yana ƙaruwa.
1 kilogiram na yisti na ruwa ya ƙunshi sashin abinci na 0,1, 15-20 g na gina jiki mai narkewa, babban adadin bitamin B da abubuwan ganowa. Ana ciyar da yisti ga dabbobi nan da nan bayan shiri. Ba za ku iya adana su ba, saboda suna da sauri juya m da m. Alade sun saba da yisti a cikin kwanaki 2-3.
Adadin ciyarwa da kai a kowace rana: boars – 5-6 lita, shuka – 5-10, alade daga watanni 2 zuwa 4 – 0,5-4, dabbobin matasa don fattening – 4-8 lita.
Kuna iya yin alamar shafi wannan shafi
