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Method for producing protein feed by multi-strain solid state fermented vinegar residue

A technology of solid-state fermentation and protein feed, applied in animal feed, animal feed, application, etc., can solve the problems of incompleteness and rationality, and achieve the effects of improving palatability, saving expenses, and improving the environment

Active Publication Date: 2010-11-17
山西水塔醋业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method of using vinegar grains to produce protein feed is still not comprehensive and reasonable

Method used

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  • Method for producing protein feed by multi-strain solid state fermented vinegar residue
  • Method for producing protein feed by multi-strain solid state fermented vinegar residue
  • Method for producing protein feed by multi-strain solid state fermented vinegar residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] In Example 1, in order to meet the requirements of industrialization, it is necessary to carry out an expanded fermentation test in a large container. On the basis of the optimal fermentation raw material ratio and optimal fermentation process conditions in the above experiment, an expanded fermentation test was carried out. 500g of the material was mixed at a time, put into a porcelain dish, and placed in a 28℃ constant temperature incubator for 72 hours of fermentation. Its cell count, crude protein, true protein, enzyme activity and amino acid composition.

[0119] Strain: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0120] Fermentation medium: 250g fresh vinegar lees, 125g distiller’s grains, 75g bran, 50g corn flour, then add 1% ammonium sulfate, 0.8% potassium dihydrogen phosphate, 0.8% magnesium sulfate, ratio of material to water 1:0.6, inoculation amount 10% , Inoculation ratio of Pleurotus ostreatus: Saccharomyces cerevi...

Embodiment 2

[0143] Example 2, a method for producing protein feed by solid-state fermentation of vinegar grains with multiple strains,

[0144] Strain: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0145] Fermentation medium: 300g fresh vinegar lees, 100g distillers grains, 50g bran, 50g corn flour, then add 1.5% ammonium sulfate, 0.6% potassium dihydrogen phosphate, 1.0% magnesium sulfate, ratio of material to water 1:0.5, inoculation amount 15% , Inoculation ratio of Pleurotus ostreatus: Saccharomyces cerevisiae + Candida utilis + Geotrichum candidum = 1:3 (wherein Saccharomyces cerevisiae: Candida utilis: Geotrichum candidum = 1:1:1), the fermentation temperature is 30℃, and the fermentation time is 120h.

[0146] Fermentation process; slant strains, liquid strains, fermentation raw materials are mixed, inoculated (inoculation amount 15%), fermented at 30°C for 72 hours, dried at 40°C to obtain the finished product.

Embodiment 3

[0147] Example 3, a method for producing protein feed by solid-state fermentation of vinegar grains with multiple strains,

[0148] Strain: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0149] Fermentation medium: 280g fresh vinegar lees, 120g distillers grains, 60g bran, 40g corn flour, add 0.5% ammonium sulfate, 1.0% potassium dihydrogen phosphate, 0.4% magnesium sulfate, ratio of material to water 1:0.7, inoculation amount 20% , Inoculation ratio of Pleurotus ostreatus: Saccharomyces cerevisiae + Candida utilis + Geotrichum candidum = 1:3 (wherein Saccharomyces cerevisiae: Candida utilis: Geotrichum candidum = 1:1:1), the fermentation temperature is 30℃, and the fermentation time is 120h.

[0150] Fermentation process; slant strains, liquid strains, fermentation raw materials are mixed uniformly, inoculated (inoculation amount 20%), fermented at 30°C for 72h, dried at 40°C to obtain the finished product.

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Abstract

The invention relates to a vinegar residue deep processing technology, in particular to a method for producing protein feed by multi-strain solid state fermented vinegar residue, which increases the components of amino acid, vitamins, bioactivator, probiotics and the like in the protein feed obtained by using the microbial fermented vinegar residue and improves the palatability of the fermented feed. In the method for producing the protein feed by using the multi-strain solid fermented vinegar residue, a solid fermentation culture medium is used, the material-water ratio is 1:0.5-0.7, the fermentation temperature is 26-30 DEG C, the inoculating amount is 10-20 percent, the fermenting time is 48-120h; and the strain composition comprises oyster mushroom, Cryptococcus uniguttulatus, Saccharomyces cerevisiae and Cadida atilis. The protein feed is produced by using the microbial fermented vinegar residue, the invention ensures that the product contains more abundant amine acid, vitamins, bioactivator, probiotics and the like and improves the palatability of the fermented feed.

Description

Technical field [0001] The invention relates to a deep processing technology of vinegar grains, in particular to a method for producing protein feed by multi-strain solid-state fermentation of vinegar grains. Background technique [0002] Shanxi Province is a large vinegar-producing province in China. The current annual output is about 300,000 tons. Because the vinegar production process in our province mostly adopts solid-state fermentation, a large amount of auxiliary materials and fillers need to be added, resulting in a large amount of by-product vinegar grains. And every ton of vinegar produced can produce about 0.3 tons of vinegar grains, which means that Shanxi Province alone has about 90,000 tons of vinegar grains every year. [0003] Many vinegar factories have caused vinegar grains to accumulate, mold and become smelly in many places due to poor utilization, causing environmental pollution and resource waste. Vinegar lees contain a certain amount of protein and fat, as w...

Claims

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Application Information

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IPC IPC(8): A23K1/06A23K10/38
CPCY02P60/87
Inventor 郝林梁静波郝文杰
Owner 山西水塔醋业股份有限公司
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