Method for improving brewer's grain bioavailability through combination of mechanical preprocessing and solid-state fermentation

Abstract

The invention discloses a method for improving brewer's grain bioavailability through combination of mechanical preprocessing and solid-state fermentation. According to the method, a mechanical method is adopted for processing brewer's grains until the grain size reaches the micrometer level, after a cell wall structure is effectively opened, a crude fiber content of the brewer's grains is reduced through biological enzyme processing, and the protein utilization rate is improved; a ratio of grinding balls to the brewer's grains is 10:1, the ball-grinding time is 6 minutes, 200 U / g of hemicellulose, 20 U / g of cellulose and 200 U / g of protease are added to the ground brewer's grains, and 4% of beer yeast and 2% of pediococcus pentosaceus are inoculated and fermented for 48 hours; and finally the materials are dried at the temperature of 60 DEG C and smashed to form a finished product. According to the invention, enzymatic hydrolysate is metabolized by microorganism and converted into beneficial substances, so that the brewer's grain bioavailability is improved, the value in use is effectively improved, and accordingly, one feasible method is provided for improving the additional value of the brewer's grains.

Description

Technical field [0001] The invention relates to a method for improving the bioavailability of brewer's spent grains, in particular to a method for improving the bioavailability of brewer's spent grains by combining mechanical pretreatment with solid state fermentation. Background technique [0002] Brewer's lees is the largest by-product in the beer production process. It is the residual filter residue from the filtration of malt after saccharification, which contains the malt shell and residual endosperm, and is rich in cellulose, arabinoxylan, lignin and protein. Although the production of brewer's grains is abundant, the high-value utilization of brewer's grains has not been realized at this stage. Most breweries sell them at low prices and use them as feed for ruminants; some breweries directly discharge as waste, which not only wastes protein Resources also have a serious impact on the environment. [0003] Compared with high-quality protein feed, fish meal and soybean meal, ...

AI Technical Summary

Problems solved by technology

However, due to the complex structure of brewer's grains, the mutual crosslinking between cellulose and lignin hinders the contact between the enzyme and the substrate, and arabinose, xylose, galactose, etc. replace the xylan backbone in the grain, which leads to enzyme The vitality of the brewer's grains is suppressed, which has a negative impact on the bioavailability of brewer's grains. The low bioavailability leads to high production costs, and there are limiting factors such as market capacity that have not yet achieved large-scale production and application.