Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation

A technology of feed enzyme preparation and soy sauce residue, which is applied in the field of preparation of feed enzyme preparation, can solve the problems of high product cost, inability of the product to have the expected effect, difficulty in precise control of inoculation and fermentation culture conditions, etc., and achieve simplification The production process, the best fermentation effect, and the effect of reducing waste discharge

Active Publication Date: 2012-07-04
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, if the results of laboratory research are transformed into industrial production, it is difficult to accurately control the ingredients, inoculation and fermentation conditions, and it is limited by equipment and production conditions, so the expected results may not be obtained. The product does not have the expected effect, and the cost of the product is very high. Therefore, the research results of the laboratory are not necessarily suitable for industrialization and economic benefits.

Method used

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  • Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation
  • Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation
  • Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Ingredients: The soy sauce residue after desalination and dehydration is used as the main raw material, and an equal amount of bran is added, mixed with water to make the water content is 50% of the curved material.

[0053] (2) Cooking: Put the koji material in the cooking pot, close the mouth of the pot, connect the exhaust pipe, and pass water steam until water vapor is discharged from the mouth of the pot, close the exhaust port, increase the pressure to 0.1MPa, exhaust the steam to 0 MPa, and then raise Pressure to 0.07MPa, exhaust steam to 0 MPa, open the mouth of the pot, discharge the material, and cook for about 20 minutes.

[0054] (3) Vaccination: Cool the boiled koji to 38°C, use a seeding machine to evenly insert Aspergillus niger into the koji, the inoculum amount is 10% of the total weight of the koji, and stir and mix evenly to form a fermented material.

[0055] (4) Fermentation: The fermented material is transported to the koji making tan...

Embodiment 2

[0062] (1) Ingredients: Soy sauce dregs powder after desalination and dehydration: bean dregs= 1 : 2.5 (mass ratio), adding consumption is the flour of 5% of the total dry weight of soy sauce residue powder and bean dregs after desalination and dehydration, adds water and mixes, and the natural moisture content of making pH value is 50% of the curved material.

[0063] (2) Cooking: Put the koji material in the cooking pot, close the mouth of the pot, connect the exhaust pipe, and pass water steam until water vapor is discharged from the mouth of the pot, close the exhaust port, increase the pressure to 0.15MPa, exhaust the steam to 0 MPa, and then raise Pressure to 0.07MPa, exhaust steam to 0 MPa, open the mouth of the pot, discharge the material, and cook for about 30 minutes.

[0064] (3) Vaccination: Cool the boiled koji to 38°C, use a seeding machine to evenly insert Aspergillus niger into the koji, the inoculum amount is 10% of the total weight of the koji, and s...

Embodiment 3

[0072] (1) Ingredients: Soy sauce dregs powder after desalination and dehydration: bean dregs: bran = 1 : 3 : 1 (mass ratio), add water and mix evenly to make the natural moisture content of pH value 55% of the curved material.

[0073] (2) Cooking: Put the koji material in the cooking pot, close the mouth of the pot, connect the exhaust pipe, and pass water steam until water vapor is discharged from the mouth of the pot, close the exhaust port, increase the pressure to 0.13MPa, exhaust the steam to 0 MPa, and then raise Pressure to 0.07MPa, exhaust steam to 0 MPa, open the mouth of the pot, discharge the material, and cook for about 25 minutes.

[0074] (3) Vaccination: Cool the boiled koji to 38°C, use a seeding machine to evenly insert Aspergillus niger into the koji, and the inoculum amount is 1 / 2 of the total weight of the koji. 10%, after being stirred and mixed evenly into a fermented material.

[0075] (4) Fermentation: The fermented material is transpo...

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Abstract

The invention discloses a feed enzymic preparation prepared by using soy sauce residues. The feed enzymic preparation is prepared by adopting a preparation method comprising the following steps of: (1) preparing materials: taking desalted and dewaterd soy sauce residues as the main raw materials of a culture medium, adding inorganic salts into the culture medium, and adding water and evenly mixing to form a zymogenic material, wherein the dosage of the added inorganic salts is 0-0.25% of the total dry weight of the culture medium; (2) steaming: steaming the zymogenic material; (3) inoculating: inoculating strains into the steamed zymogenic material, and evenly mixing to form a fermenting material; and (4) fermenting: fermenting the fermenting material at the temperature of 28-35 DEG C until the fermenting material is mature, so as to obtain the feed enzymic preparation. The feed enzymic preparation has the advantages of higher acid protease activity, glucoamylase activity and cellulase activity and is suitable for being used as an animal feed. The invention further discloses the preparation method of the feed enzymic preparation.

Description

technical field [0001] The invention relates to a feed enzyme preparation, in particular to a feed enzyme preparation prepared from soy sauce residue, and also relates to a preparation method of the feed enzyme preparation. Background technique [0002] my country is the largest breeding country in the world, and also the largest pig raising country in the world, with the largest production of monogastric animals in the world. Pigs, especially young pigs, require high energy and protein during growth and development, but the digestive enzymes secreted by the digestive organs of pigs are insufficient, and their digestion ability is poor, so the potential for using feed enzyme preparations is great. However, the digestive system of young pigs is not fully developed, the secretion of digestive endogenous enzymes mainly protease and amylase is insufficient, and the diet contains anti-nutritional factors such as non-starch polysaccharides. These factors will affect the production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/165
Inventor 李婕刘占张庆宇樊瑞杨明泉陈穗
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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