Soybean meal fermented by pineapple juice, preparation method and application thereof

Abstract

The invention relates to soybean meal fermented by pineapple juice, a preparation method and an application thereof. The method comprises the following steps: adding partial or full pineapple juice which replaces the water based on the routine soybean meal fermentation; fermenting the soybean meal; and obtaining the soybean meal fermented by the pineapple juice. The invention adds the waste side-product which is the pineapple juice produced in pineapple juice processing factories, utilizes the special substances in the pineapple juice, such as protease, organic acid and so on, improves the nutrition resistant factors in the soybean meal, and improves the taste of the product and the quality of the product at the same time. The product of the invention has characteristic of naturally promoting lactation excepting all the performances of the fermented soybean meal, so it is suitable for sows at the lactation stage. The invention can be easily grasped, has simple and stable technology and low cost, solves the waste product for pineapple can factories, promotes the development of circular economy, protects the environment, improves the quality of the products of the fermented soybean meal, especially has function of naturally promoting lactation, and has good effect for the growth and health of piglets.

Description

technical field [0001] The invention relates to the field of feed, in particular to a new fermented soybean meal and its preparation method and application. Background technique [0002] Fermented soybean meal is a kind of fermented feed, which uses the growth, reproduction and metabolism of microorganisms in feed materials to accumulate useful bacteria, enzymes and intermediate metabolites to produce processed and prepared feed, so it is also called microbial feed. The general process is: first cook the soybean meal at high temperature, take it out, add an appropriate amount of water, add acidified substrates such as lactic acid, mix well, inoculate the starter, mix well again, culture and ferment at a suitable temperature, and wait until the mycelium completely covers the soybean meal. Drying, crushing and finally the finished product. Although the economic added value of the soybean meal can be increased by fermenting the soybean meal with bacterial strains, it has a sin...

AI Technical Summary

Problems solved by technology

Although the use of bacteria to ferment soybean meal can increase the economic added value of soybean meal, but its taste is single and its function is single

[0003] On the other hand, pineapple processing plants produce a large number of by-products—pineapple pomace and pineapple juice during processing, causing serious environmental pollution and affecting and restricting the sustainable development of the pineapple industry.

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