Preparation method of high-bioactivity fermented soybean meal

Abstract

The invention discloses a preparation method of high-bioactivity fermented soybean meal; the preparation method comprises a compound fermentation bacteria preparation step, a soybean meal inoculation and mixing step, a solid state fermentation step, a fermented soybean meal material partial drying step, a dried fermented soybean meal and originally fermented soybean meal mixing step and a packaging step. The preparation method of high-bioactivity fermented soybean meal has the biggest advantage that after the soybean meal fermentation step is over, most materials do not need to be dried, so that an extremely small number of materials need to be dried at low temperature; and packaging can be carried out after one-time mixing. The fermented soybean meal is not dried at high temperature, so that the nutritional ingredients in the fermented soybean meal can be protected from damage during a drying process to the largest extent; moreover, after the fermented soybean meal is packaged, fermentation probiotics basically survives and can be stored for a long time, and the nutritional value and the bioactivity of the materials are very high.

Description

technical field [0001] The invention relates to the technical field of biological feed preparation, in particular to a method for preparing fermented soybean meal with high biological activity. Background technique [0002] Soybean meal is the most important plant-based protein source for livestock and poultry. It has high crude protein content and is rich in balanced amino groups. However, due to the existence of a variety of anti-nutritional factors in soybean meal, the effective absorption of protein by young animals is limited, and it will cause nutritional diseases such as diarrhea and growth retardation in young animals (such as weaned piglets), which affects the application of soybean meal in the feed industry . Therefore, how to remove anti-nutritional factors in soybean meal and improve the utilization value of soybean meal has always been the research focus of animal nutrition scholars. [0003] At present, fermenting soybean meal is one of the best methods for r...

AI Technical Summary

Problems solved by technology

[0005] However, the drying process is extremely contradictory

It is reflected in: the drying cost accounts for more than 50% of the processing cost, and has a great influence on the quality control of the product

If high-temperature drying is adopted during drying, except for spores that can produce dormant bodies to withstand the high-temperature treatment during drying, the survival rate of other fermenting beneficial bacteria is very low after being dried

At the same time, the metabolites produced by microorganisms during the fermentation process, such as digestive enzymes, unknown growth factors, vitamins, etc., will be largely destroyed by high temperature, and will lose the unique biological activity of fermented soybean meal after fermentation, and the use value of the product will be greatly reduced

However, if low-temperature drying is used in order to maintain the number of beneficial viable bacteria to the greatest extent, the production cost will increase, and the labor productivity will also be significantly reduced, which is not conducive to large-scale production

Namely: No matter high temperature or low temperature drying fermented soybean meal is not suitable for the production of fermented soybean meal with high biological activity

Images