Method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal

Abstract

The invention discloses a method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal, and relates to the technical field of farm products bioprocess. A stain of high-yield protease bacillus subtilis which is sorted from conventional Jiangxi fermented food is used for being matched with brewing yeast and lactobacillus plantarum to carry out the mixed solid fermentation on high-temperature soybean meal, slant activation and liquid enlarge cultivation are carried out, aerobic fermentation is carried out for single inoculation, anaerobic fermentation is carried out for the mixed inoculation, then the high-temperature soybean meal is dried at the temperature of 60 DEG C to obtain a fermented soybean meal feed product in which with protein nutrients are rich, antinutritional factors are passivated almost, the palatability is improved and the bioactivity is high. The method has the advantages that the constitution of the protein and the antinutritional factors of the high-temperature soybean meal fermented product is further improved, the palatability of the fermented product is improved, and the fermented product has the characteristics of rich nutrients, low resistance and palatability.

Description

technical field [0001] The invention relates to the technical field of biological processing of agricultural products, in particular to a method for preparing a peptide-rich prebiotic feed produced by fermenting high-temperature soybean meal. Background technique [0002] At present, soybean meal for feed is mainly high-temperature soybean meal. Because high-temperature soybean meal undergoes high-temperature desolvation treatment during processing, the protein in it has a large degree of denaturation and low solubility. It also contains some anti-nutritional factors, which are difficult for animals to digest. Absorption rate is low. Fermented soybean meal is a green and efficient soybean meal processing technology. In recent years, many improvements have been made to the process of fermenting soybean meal. For example, the Chinese patent application number 200810219198.7 uses three strains of Bacillus subtilis, Saccharomyces cerevisiae and lactic acid bacteria to ferment s...

AI Technical Summary

Problems solved by technology

In recent years, many improvements have been made to the process of fermenting soybean meal. For example, the Chinese patent application number 200810219198.7 uses three strains of Bacillus subtilis, Saccharomyces cerevisiae and lactic acid bacteria to ferment soybean meal, which degrades the protein in soybean meal to a certain extent and improves its nutrition. value, but the increase in crude protein content is not high

Liu Xiaoyan and others used Bacillus subtilis, Aspergillus oryzae and Saccharomyces cerevisiae to ferment high-temperature soybean meal, so that the polypeptide yield in the final fermentation product reached 54.89%, and the polypeptide content in the fermentation product was 21.47% (dry basis), which was 4.1 times higher than that of the raw material. Better nutritional value, but the inoculation amount of this method is 25%, the fermentation raw materials need to add bran and molasses to adjust the carbon-nitrogen ratio of the medium, the cost is relatively high, although the flavor of the fermented soybean meal product has improved, it does not have a sour flavor , acidification treatment is still required before feeding, and there is still room for improvement in palatability (Liu Xiaoyan, Yang Guoli, Guo Lidong. Research on the production of soybean polypeptide feed by mixed bacteria solid-state fermentation [J]. Feed Industry, 2012.33(6): 51- 56)

In general, the current high-temperature soybean meal fermentation process still has problems such as high cost, low nutritional value of the product, and low palatability.

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