A kind of nutritious fermented peanut meal and preparation method thereof

Abstract

The invention discloses a nutritionally fermented peanut meal and a preparation method thereof. The peanut meal is used as a raw material, mixed with water and evenly stirred, and then sterilized; after sterilization, microbial strains are added according to the weight of the peanut meal, and the Ferment at 45°C; dry at low temperature after fermentation. The invention has low production cost, easy control of the fermentation process and stable product quality. The peptide content in the fermented peanut meal increased from 2.5% to more than 8%, the lactic acid content reached more than 3.0%, and the number of viable beneficial bacteria reached more than 108CFU / g. The prepared fermented peanut meal can be used for animal consumption, which can improve the digestion and absorption capacity of the animal, regulate the micro-ecological balance in the animal body, and enhance the disease prevention and resistance ability of the animal.

Description

technical field [0001] The invention relates to a fermented peanut meal and a preparation method thereof, in particular to a preparation method of a fermented peanut meal rich in probiotics and polypeptides, belonging to the field of animal feed. Background technique [0002] Peanut meal is a by-product of peanut kernels that are pressed and refined for oil, and is rich in vegetable protein. Peanut meal has high nutritional value, its metabolic energy is the highest among meal feeds, its crude protein content is more than 48%, and its arginine content is as high as 5.2%, which is the highest among all animal and plant feeds, and it is an important plant feed in my country. Source protein feed, my country's annual peanut meal resources are about 3 million tons. However, in the current animal nutrition system, it is generally believed that the protein quality of peanut meal is not good, the lysine content is only about half of that of soybean meal, and the content of methionin...

AI Technical Summary

Problems solved by technology

In this patent, Bacillus subtilis, Lactobacillus casei and Candida utilis were inoculated on peanut meal at the same time. Since Candida Ruanogenes is superior to Bacillus subtilis in its ability to capture oxygen, this may inhibit the growth of Bacillus subtilis. Peanut The degradation of meal protein must also be weakened, so this patent only focuses on the improvement of protein content and amino acid content. In addition, the current protein content is determined by the Kjeldahl nitrogen method. Due to the conservation of nitrogen, unless non-inorganic nitrogen is added into Organic nitrogen (but the conversion rate under the solid-state fermentation of the three strains mentioned in the patent is also very low), otherwise it is impossible to increase the protein content by 20%, and the patent does not mention adding other nitrogen-containing substances