Fermentation process of bean dregs

Abstract

The invention provides a fermentation process of bean dregs, the bean dregs fermented after pretreatment, the material after the fermentation is subjected to dehydration working section to obtain finished products, the dehydration working section comprises the following steps that: the material after the fermentation is extruded so that moisture content of the material can reduce to 30-40%; the material is continually fed into a tube bundle hot-air drier for drying, the temperature of the tube bundle hot-air drier is controlled in a range from 50 to 70 DEG C so that moisture content of the material can reduce to 25-30%; the material is then fed into the hot-air drier for drying so that moisture content of the material can reduce to 13-15%, at last, the material is cooled by cold wind so that moisture content of the material can reduce below 12%. The invention uses the method of stepped dehydration to thereby shorten the time for dehydration and uses different dehydration methods at stages in which different moisture contents are present to thereby avoid the problem that when being directly dried by hot wind for dehydration at relatively high moisture content, the material becomes sticky and is liable to block, and to thereby enable dehydration of the material to be more even.

Description

technical field [0001] The invention belongs to the technical field of fermentation and relates to a soybean meal fermentation process. Background technique [0002] At present, in the fermentation production of soybean meal, most of the raw materials in the pit are used, and the fermentation is completed on the ground by manual turning or mobile grilling mechanism. This method occupies a large area and the labor intensity of manual operation is high. Before the next fermentation, the fermentation tank needs to be cleaned, and then soybean meal and strains are re-added for the next round of fermentation. However, it takes a certain amount of time to clean the previous fermentation tank, and no continuous fermentation is formed, so the production efficiency is low. After the fermentation is completed, the products are directly spread out in the sun to dry, which also has many disadvantages, such as the long time required, and it is easy to cause moldy phenomenon caused by hig...

AI Technical Summary

Problems solved by technology

[0002] At present, in the fermentation production of soybean meal, most of the raw materials in the pit are used, and the fermentation is completed on the ground by manual turning or mobile grilling mechanism. This method occupies a large area and the labor intensity of manual operation is high. Before the next fermentation, the fermentation tank needs to be cleaned, and then soybean meal and strains are re-added for the next round of fermentation. However, it takes a certain amount of time to clean the previous fermentation tank, and no continuous fermentation is formed, so the production efficiency is low

After the fermentation is completed, the product is directly spread out in the sun to dry, which also has many disadvantages, such as the long time required, and it is easy to cause moldy phenomenon caused by high local moisture in the product

In addition, the temperature and humidity during the fermentation process are not easy to control, which eventually leads to low and unstable product quality

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