Production technology of solidly fermented and enzymatically hydrolyzed soybean meal

A technology of solid fermentation and enzymatic hydrolysis of soybean meal, which is applied in food processing, animal feed, animal feed, etc., can solve the problems of weak disease resistance and indigestion of the body, and achieve the goals of reducing breeding costs, increasing content, and improving feed utilization. Effect

Inactive Publication Date: 2009-10-21
SHANDONG HESHI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a production process of solid fermented enzymatic soybean meal, so as to solve the problems of indigestion, diarrhea, and weak disease resistance of the body when using soybean meal to raise livestock and poultry, and improve the Improve the quality of eggs, milk and meat, improve feed utilization, reduce breeding costs, and improve the breeding environment and ecological environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The process steps are: cultivating seeds, inoculating the seeds into the fermentation bottom material, controlling the fermentation temperature and humidity, performing solid fermentation, and obtaining fermented enzymolysis soybean meal products. The specific content is as follows:

[0020] Seed culture: prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 30°C for 72h.

[0021] Fermentation: The soybean meal was sterilized at 105°C for 30 minutes as the fermentation raw material, and 0.1% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are evenly mixed with the fermentation raw materials at an inoculum amount of 3%, spread flatly in a fermentation tank with a thickness of 45 cm, and undergo solid-state fermentation. The humidity in the fermentation workshop is maintained at 70% by steam, and the fermentation temperature is controlled at 32°C. During the fermentation, ...

Embodiment 2

[0024] This processing step is with embodiment 1, and specific content is as follows:

[0025] Seed culture: prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 37°C for 65h.

[0026] Fermentation: The soybean meal was sterilized at 105°C for 30 minutes as a fermentation raw material, and 0.5% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are uniformly mixed with the fermentation raw materials with an inoculum amount of 3%, and spread flatly in a fermentation tank with a thickness of 55 cm for solid-state fermentation. The humidity in the fermentation workshop is maintained at 80% by steam, and the fermentation temperature is controlled at 32°C. During the fermentation, the temperature rises, and the temperature is controlled by filtering cold air. Ferment to 40h, increase steam flux, improve air humidity to be 95%. Fermentation is finished to 64h.

[0027] The fermented ...

Embodiment 3

[0029] This processing step is with embodiment 1, and specific content is as follows:

[0030] Seed culture: Prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 32°C for 70h.

[0031] Fermentation: Soybean meal was sterilized at 105°C for 30 minutes as a fermentation raw material, and 0.3% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are evenly mixed with the fermentation raw materials at an inoculum amount of 3%, spread flatly in a fermentation tank with a thickness of 50 cm, and undergo solid-state fermentation. Keep the humidity of the fermentation workshop at 75% by passing steam, and the fermentation temperature is controlled at 32°C. During the fermentation, the temperature rises, and the temperature is controlled by filtering cold air. Ferment to 40h, increase steam flux, improve air humidity 85%. Fermentation is finished to 68h.

[0032] The fermented soybean mea...

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PUM

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Abstract

The invention discloses a production technology of solidly fermented and enzymatically hydrolyzed soybean meal, which comprises the following steps: firstly culturing strains, inoculating the strains to the fermented raw materials of the soybean meal, controlling the fermentation temperature and humidity to perform solid fermentation and drying and grinding the fermented raw materials of the soybean meal to obtain the fermented and enzymatically hydrolyzed soybean meal product. Through solid fermentation and enzymatic hydrolysis, the soybean meal contains diverse digestive enzymes and a majority of anti-nutritional factors such as antigen protein and oligose in the soybean meal are degraded, thus increasing the contents of crude protein and soluble protein, endowing the soybean meal with certain amount of organic acid and characteristic flavor and bettering solving the problems in livestock and poultry breeding, such as indigestion, diarrhea, weak disease-resistant ability of organism, etc.

Description

technical field [0001] The invention relates to a production process of solid fermented enzymolyzed soybean meal, which is a production method of cultivating bacteria seeds, inhibiting miscellaneous bacteria, and then controlling the fermentation process to prepare fermented enzymatically hydrolyzed soybean meal for feed. It belongs to the field of feed production. Background technique [0002] As one of the commonly used plant protein raw materials, soybean meal is rich in protein, essential amino acids, phospholipids and various minerals and other nutrients. It is widely used in the feed industry, accounting for about 64% of the total consumption of plant protein feed. However, the existence of a large number of anti-nutritional factors in soybean meal, such as trypsin inhibitors, soybean antigenic proteins, urine enzymes, phytic acid, lectins, oligooligosaccharides and non-starch polysaccharides, etc., leads to dysfunction of digestion and absorption of livestock and poul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/00A23K1/14A23K1/16A23K10/12A23K10/37
CPCY02P60/87
Inventor 周生飞陈刚黄炳亮许长国马立周于俊尧付晓柳红艳
Owner SHANDONG HESHI GROUP
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