Soybean meal fermentation process

Abstract

The invention provides a soybean meal fermentation process. The soybean meal fermentation process mainly comprises the following steps: raw material clearing, strain activation, strain culture and domestication, mixed inoculation, fermentation, low-temperature drying, cooling, crushing, screening and packaging. The soybean meal fermentation process provided by the invention has the main characteristics that a compound bacterium solution obtained by reasonable matching of various bacterium solutions is adopted for the mixed inoculation, and through the synergy of multiple strains, the fermentation time is shortened, and the production cost is reduced. In addition, temperature and humidity environments for material fermentation are guaranteed during fermentation, and materials are stirred at regular time in a fermentation process to ensure uniform fermentation of the materials. The fermented materials are uniform in quality and high in nutritional value, and the absorption rate of animals to feed is improved.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein fermentation, and in particular relates to a soybean meal fermentation process. Background technique [0002] Soybean meal is a by-product of soybean oil extraction, because it is rich in protein (content: 43-48%), relatively balanced amino acids, various mineral nutrients, and lysine ( Content: 2.5~2.8%), 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 and diarrhea. Problems such as intestinal alle...

AI Technical Summary

Problems solved by technology

[0005] (1) Long fermentation time: the existing soybean meal fermentation process needs 48 to 72 hours to complete the entire fermentation process, and the long fermentation time inevitably increases labor intensity and production costs, while restricting the output of the product;

[0006] (2) The selection of fermentation strains is unreasonable: the traditional soybean meal fermentation process uses a single strain for soybean meal fermentation, and the product quality, especially the product flavor, is poor; although some soybean meal fermentation processes currently use composite strains, the selection and ratio of the strains , The amount of addition and the method of addition are unreasonable, resulting in a reduction in product quality

[0007] (3) There are defects in the culture medium of the strain: the selection of the culture medium is directly related to the quality of the fermented soybean meal

Most of the current soybean meal fermentation processes use traditional laboratory medium. On the one hand, the price is too high;

[0008] (4) The nutritional value of fermented soybean meal needs to be improved: at present, the protein content of fermented soybean meal is significantly higher than that of original soybean meal, but the content of free amino acids and active peptides in the product is low, which cannot meet the requirements of animals for high-quality feed