Anticaking agent for soybean meal fermentation

Abstract

The invention provides an anticaking agent for soybean meal fermentation, which is added into soybean meal, and comprises the following components by weight percent of the soybean meal, 0.1-1% of talcum powder, 0.1-1% of calcium carbonate, and 0.1-1% of silica. The anticaking agent of the invention can ensure that no material caking phenomenon occurs during fermentation, the temperature, water and oxygen are uniformly distributed, and no 'material burning' phenomenon occurs; the production period is short; the recovery rate is high; the product is rich in nutrition, uniform in quality, and stable in performance, can effectively improve the feed digestion rate and absorption rate of animals, and improve the disease resistance of animals; the contents of crude protein and acid soluble protein are increased obviously within the same fermentation time; and volatile salt-based nitrogen is reduced significantly.

Description

technical field [0001] The invention belongs to the technical field of plant protein fermentation, and in particular relates to an anticaking agent for soybean meal fermentation. Background technique [0002] Soybean meal is a by-product of soybean oil extraction, because it contains rich protein (43-48%), relatively balanced amino acids, various mineral nutrients, and lysine (2.5-48%) that other plant-based feeds are easily lacking. 2.8%), is widely used in the feed industry. However, during the oil extraction process, the obtained soybean meal is often subjected to high temperature treatment, resulting in serious protein denaturation and poor solubility, which is not conducive to animal digestion and absorption. At the same time, soybean meal also contains many anti-nutritional factors, heat-stable anti-nutritional factors such as phytic acid, oligosaccharides, and glycinin. Therefore, if untreated soybean meal is directly fed by animals, it is very easy to cause diarrhea...

AI Technical Summary

Problems solved by technology

[0004] At present, there are many enterprises that produce fermented soybean meal, and the process of using microbial solid-state fermentation is relatively common. It is getting more and more serious, which not only affects the uniform distribution of heat, gas and water in the fermentation process, and the resulting inhomogeneity of the quality of the fermentation product and the increase of fermentation time, but also "burning" and a large amount of volatilization due to excessive local temperature The generation of basic nitrogen seriously affects the quality of the final product, cannot meet the requirements of animals for high-quality feed, and also prolongs the subsequent drying process of fermented products, causing a large amount of energy and power loss and reducing production efficiency

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