Method for producing fish meal by using enzymatic hydrolysis and fermentation

Abstract

The invention provides a method for producing fish meal by using enzymatic hydrolysis and fermentation, comprising the steps of S1, adding complex enzyme to deoiled fish for enzymatic hydrolysis; S2, adding a compound bacterium to the material enzymatically hydrolyzed in S1 for semi-solid mixed fermentation, wherein the complex enzyme in S1 is of papain, neutral protease and bromelain, and the compound bacterium in S2 is prepared by culturing Lactobacillus acidophilus, Bacillus subtilis and Saccharomyces cerevisiae respectively into seed solutions, centrifuging the seed solutions sequentially, and mixing the bacteria acquired by centrifuging, the addition of the complex enzyme is 0.5-3%, pH in the enzymatic hydrolysis is adjusted to 5-6, enzymatic hydrolysis temperature is 45-55 DEG C, and enzymatic time is 40-180 min. The method for converting fish meal is simple, the fish meal has high content of small and medium peptides, and protein availability is high. In addition, by fermenting, mass beneficial microbes and complex metabolites can be imparted to the fish meal, and the quality of the fish meal can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of aquaculture, and relates to a method for producing fish meal by applying enzymolysis and fermentation. Background technique [0002] Fishmeal is an important source of protein in animal feed. However, with the continuous development of the aquaculture industry, there is a huge gap in the supply of fishmeal in my country, which requires a large amount of imports. In addition, technical and financial reasons also lead to the uneven quality of domestic fishmeal. Compared with imported high-grade fishmeal, my country's domestically produced fishmeal generally has disadvantages such as relatively low protein content, high fat content, high ash content and darker color. . [0003] The content of fish protein and fish fat in fish meal is the key factor to determine the quality of fish meal. The higher the fish protein content, the less fat residue, and the better the quality of fish meal. Fresh fish has the ch...

AI Technical Summary

Problems solved by technology

Fresh fish has the characteristics of high content of water, oil and macromolecular protein. At present, fish meal production mostly adopts the method of directly processing fresh fish. Although this process is relatively simple and easy to operate, it also seriously affects the quality of fish meal

In addition, the high content of water, oil and macromolecular protein will easily lead to the deterioration of fish meal, which is not conducive to the absorption of nutrients in fish meal