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Bio-fermented component vegetable protein and preparation method thereof

A plant protein and biological fermentation technology, applied in animal feed, animal feed, application, etc., can solve the problems of unbalanced amino acid composition ratio, low crude protein content and low nutritional value of plant protein, and alleviate the shortage of high-quality protein resources. , the effect of reducing crude fiber content and increasing amino acid content

Active Publication Date: 2012-04-04
XINJIANG TAIKUN GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is that the purpose of this method is to provide a new full-priced vegetable protein to solve the problem of low nutritional value caused by low crude protein content, high content of toxic substances and anti-nutritional factors in ordinary cotton meal, rapeseed meal and sunflower meal. , the problem of limited feed application range, and at the same time solve the problem that the amino acid composition ratio of plant protein produced by general fermentation method is unbalanced and cannot completely replace soybean meal

Method used

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  • Bio-fermented component vegetable protein and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Raw materials and dosage

[0022] Main raw materials: sunflower meal 32%, cotton meal 30%, rapeseed meal 30%, safflower meal 8%;

[0023] Fermentation strain: brewer's yeast ( Saccharomyces cerevisiae ), lactic acid bacteria ( Lactobacillus delbrueckii ), Candida tropicalis ( Candida tropicalis );

[0024] Brewer's yeast, lactic acid bacteria, and Candida tropicalis were all purchased from the China Industrial Microbiology Culture Collection Management Center;

[0025] Carry out three-stage expansion cultivation of these three strains according to conventional microbial culture methods, and mix them in proportion. The weight percentage after mixing is 40% of Saccharomyces cerevisiae, 30% of lactic acid bacteria, and 30% of Candida tropicalis;

[0026] Such as figure 1 As shown, this method first selects sunflower meal with a protein content of more than 46%, cotton meal with a protein content of more than 50%, rapeseed meal with a protein content of more ...

Embodiment 2

[0035] 1. Raw materials and dosage

[0036] Main raw materials: 25% sunflower meal, 40% cotton meal, 20% rapeseed meal, 12% safflower seed meal, 2% grape seed meal, 1% tomato seed meal;

[0037] Fermentation strains: brewer's yeast, lactic acid bacteria, and Candida tropicalis, of which, brewer's yeast 45%, lactic acid bacteria 25%, and Candida tropicalis 30%;

[0038] All the other are identical with embodiment 1.

Embodiment 3

[0040] 1. Raw materials and dosage

[0041] Main raw materials: sunflower meal 25%, cotton meal 31%, rapeseed meal 21%, safflower kernel meal 10%, grape seed meal 8%, tomato seed meal 5%;

[0042] Fermentation strains: beer yeast, lactic acid bacteria, and candida tropicalis, of which, beer yeast 50%, lactic acid bacteria 20%, and candida tropicalis 30%;

[0043] All the other are identical with embodiment 1.

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Abstract

The invention discloses bio-fermented component vegetable protein and a preparation method thereof. Major raw materials are prepared by fermenting with fermentation species; by adopting a bio-fermentation method, the crude fiber content is decreased, the amino acid content is increased and the proportions of various amino acids are balanced while toxic substances and anti-nutritional factors are removed from high-protein cotton dregs, high-protein sunflower seed dregs, rapeseed meal, high-protein safflower dregs and grape pip dregs; the nutritional value of the obtained component vegetable protein reaches and surpasses that of bean dregs; and the component vegetable protein can be used for completely replacing bean dregs in feed application, and particularly has remarkable application effects in aquatic feeds and livestock feeds.

Description

technical field [0001] The invention relates to a biologically fermented full-valent vegetable protein and a preparation method thereof, belonging to the field of biological fermentation. Background technique [0002] In recent years, my country's animal husbandry and feed industry have developed very rapidly. Protein is the main raw material for feed and protein raw materials are scarce in my country. At present, the total demand for protein raw materials is 46 million tons, and the supply gap is more than 20 million tons per year, which requires a large amount of imports. It is estimated that from 2010 to 2020, the shortage of protein raw materials in my country will reach 24 million tons to 48 million tons. Soybean meal is now used as the main protein raw material for feed due to its high protein content and good amino acid quality. In 2009, my country imported 42.6 million tons of soybeans, accounting for about 45% of the world's trade volume, and its dependence ...

Claims

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Application Information

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IPC IPC(8): A23K1/14
Inventor 韩远广段茂君季銮杰
Owner XINJIANG TAIKUN GRP CO LTD
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