Technology of using aspergillus oryzae and EM mixed fermentation for producing fermented soybean meal
A technology of fermented soybean meal and mixed fermentation, applied in the fields of application, food preparation, food science, etc., can solve the problems of unclear mechanism, insufficient research on the nutritional properties of fermented soybean meal, and great differences in the quality of fermented soybean meal. The effect of improving disease prevention and resistance ability and promoting gastrointestinal function
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[0047] Implementation case: The process of using Aspergillus oryzae and EM bacteria to produce fermented soybean meal.
[0048] The process of using Aspergillus oryzae and EM bacteria to produce fermented soybean meal includes the following process steps: koji preparation by Aspergillus oryzae, mixed inoculation, fermentation and enzymatic hydrolysis, drying and crushing.
[0049] (1) Koji preparation by Aspergillus oryzae: Mix soybean meal, wheat flour (wheat kernels are broken to four to six petals) and water in a ratio of 4:1:5 by weight, and put them into a rotary steamer, and pass under 0.2MPa pressure. Steam cooking for 15-20 minutes. After the steaming, the material is cooked without stickiness and no raw heart inside; when the material temperature drops to 40℃, the moisture content is 47%-51%, and the material temperature is 30℃-35 Inoculate Aspergillus oryzae UE336-2 spore powder at a temperature of 5‰, and transport the inoculated materials to a ventilated koji tank for t...
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