Solid-state fermentation method for fermented bean pulp with high digestibility rate

Abstract

The invention belongs to the technical field of fermentation and relates to a solid-state fermentation method for the fermented bean pulp with a high digestibility rate. The solid-state fermentation method for the fermented bean pulp with a high digestibility rate comprises the following steps: fermenting strain liquid; evenly mixing strain liquid and the bean pulp; piling up in a fermentation tank; covering with a film; carrying out solid-state fermentation; drying; smashing; and packaging. The weight ratio of fermenting strains in the strain liquid is as follows: bacillus: lactic acid bacteria: saccharomycetes is (1.8-2.2): (0.8-1.2): (0.8-1.2); before the strain liquid and the bean pulp are evenly mixed, the strain liquid is heated at the temperature of 34-36 DEG C; the strain liquid and the bean pulp are mixed by a horizontal spiral ribbon mixer for 3-5min; the piling-up height of the fermentation tank is 40-60cm; and solid-state fermentation lasts for 3.5-5 days. In consideration of various factors which affect the digestibility rate of the fermented bean pulp, the invention determines the optimal large-scale and high-quality solid-state fermentation method for the fermented bean pulp.

Description

technical field [0001] The invention belongs to the technical field of fermentation and relates to a solid-state fermentation method for fermenting soybean meal with high digestibility. Background technique [0002] At present, there are many studies on fermented soybean meal, but most of them are still carried out in small batches in the laboratory. Due to the small batch, good heat dissipation and easy operation, this is very different from the actual mass production. Therefore, the data made in the laboratory often cannot be applied in actual production. Moreover, there are many manufacturers of fermented soybean meal, but the quality varies greatly. Even the quality of different batches of fermented soybean meal produced by the same manufacturer varies greatly. The most important reason for poor stability and poor repeatability is that a large-scale, high-quality fermented soybean meal solid-state fermentation method has not yet been established. Contents of the inven...

AI Technical Summary

Problems solved by technology

Due to the small batch, good heat dissipation and easy operation, this is very different from the actual mass production. Therefore, the data made in the laboratory often cannot be applied in actual production.

Moreover, there are many manufacturers of fermented soybean meal, but the quality varies greatly. Even the quality of different batches of fermented soybean meal produced by the same manufacturer varies greatly. The most important reason for the poor stability and poor repeatability is that a large-scale, high-quality solid-state fermentation method for fermented soybean meal has not yet been established.