Method for preparing high-quality rapeseed protein containing conjugated linoleic acid by multi-strain fermentation

A technology of conjugated linoleic acid and multi-strain fermentation, applied in the field of feed resources, can solve the problem of high content of toxic substances in rapeseed protein

Inactive Publication Date: 2010-01-27
陈志敏
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to solve the problem of high content of toxic substances in rapeseed protein, improve the nutritional content of rapeseed protein, and provide a method for preparing high-quality rapeseed protein containing conjugated linoleic acid by fermentation of Lactobacillus plantarum. Method to increase the amount of rapeseed protein added in the feed and alleviate the problem of protein resource shortage

Method used

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Experimental program
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Embodiment Construction

[0009] 1. Culture of bacteria

[0010] 1) Activation culture on slope: add 100g of potatoes, add 500ml of water and boil for 30min, then add water to 500ml, 10g of glucose, 10g of agar. Incubate at a constant temperature of 28°C for 48h.

[0011] 2) Preparation of seed solution: Take 2 rings of fresh slant strains and insert them into the seed culture solution, and cultivate them on a constant temperature shaker at 28°C for 48 hours, with a rotation speed of 250r / min.

[0012] 2. Carry out solid fermentation of solid fermentation substrate medium with seed fermentation liquid

[0013] Rapeseed protein, bran, and corn flour are uniformly mixed in a ratio of 70:20:10 to form a basic substrate, and vegetable oil is added in a ratio of 1% to 3%, and the natural pH value is sterilized under high temperature and high pressure. When cooling to 30-34°C, add the seed fermentation liquid, the inoculum size is 3-6%, and cultivate it statically for 48-72 hours.

[0014] 3. Drying and c...

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Abstract

The invention discloses a method for preparing high-quality rapeseed protein containing conjugated linoleic acid by multi-strain mixed fermentation, which belongs to the field of feed resources. The method comprises the following steps: adding bran, carbohydrates, vegetable fat and water to the rapeseed protein; uniformly mixing and stirring the materials and sterilizing the materials; then inoculating a strain culture solution of lactobacillus plantara, bacilli and mould fungi for generating the conjugated linoleic acid to a rapeseed cake (dreg) for fermentation by controlling temperature. The rapeseed protein prepared by the method has a detoxification rate being higher than 85 percent and generates a high-quality protein raw material containing the conjugated linoleic acid, small peptides and amino acids through the fermentation processing of the lactobacillus plantara, the bacilli and the mould fungi, thereby effectively relieving the difficulty of being short of protein feeds of China.

Description

technical field [0001] The invention belongs to the technical field of feed resources, and relates to a method for preparing high-quality rapeseed protein containing conjugated linoleic acid through mixed strain fermentation. Background technique [0002] The output of rapeseed cake (meal) in my country is abundant, with an annual output of more than 6 million tons. Rapeseed cake (meal) is a by-product of rapeseed deoiled by pressing or extraction. The by-product after pressing is rapeseed cake, and the by-product after extraction is rapeseed meal. Its potential nutritional value is comparable to that of defatted soybean meal. The main nutritional characteristics are: (1) The crude protein contained in rapeseed cake (meal) is generally about 35-42%. From the perspective of protein amino acid composition. Rapeseed cake ( The protein nutritional value of meal) is slightly better than that of soybean cake, and the amino acid balance is better. It is a protein with high nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/00C12P7/64C12R1/25C12R1/07C12R1/645A23K10/12
Inventor 陈志敏
Owner 陈志敏
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