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Method for eliminating beta-conglycinin in fermented soybean meal

A technology of conglycinin and fermented soybean meal, applied in the field of biochemistry, can solve the problems of increased material viscosity and increased drying cost, and achieve the effects of reducing content, viscosity, equipment requirements, and overall cost.

Active Publication Date: 2017-02-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the increase in water content will lead to a substantial increase in the viscosity of the material and a significant increase in drying costs

Method used

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  • Method for eliminating beta-conglycinin in fermented soybean meal
  • Method for eliminating beta-conglycinin in fermented soybean meal
  • Method for eliminating beta-conglycinin in fermented soybean meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Steaming ball: a stainless steel spherical rotary steamer with a volume of 5 cubic meters, used as a container for steaming soybean meal.

[0030] Ambient temperature: 16-30°C.

[0031] Fermentation container: a cylindrical plastic barrel with a volume of 120 liters.

[0032] Lactic acid bacteria: Enterococcus faecium (Taiwan Yaxin Biotechnology Co., Ltd., the number of viable bacteria is not less than 100 billion cfu / g.)

[0033] Yeast: baker's yeast (Hubei Angel baker's yeast, food grade, the number of live bacteria is not less than 5 billion cfu / g.)

[0034] Soybean meal: China Ocean Cereals and Oils Industry (Shandong) Co., Ltd., passed through a 20-mesh sieve. The initial content of β-conglycinin in soybean meal is about 130ppm. The content analysis of β-conglycinin adopts kit detection method, and its quantitative detection limit is 2.0ppm.

[0035] 1000kg of dehulled soybean meal is pre-adjusted with clear water to have a water content of 25% (weight ratio), ...

Embodiment 2

[0039] Steaming ball: a stainless steel spherical rotary steamer with a volume of 5 cubic meters, used as a container for steaming soybean meal.

[0040] Ambient temperature: 4~16℃.

[0041] Fermentation container: a cylindrical plastic barrel with a volume of 120 liters.

[0042] Lactic acid bacteria: Enterococcus faecium (Taiwan Yaxin Biotechnology Co., Ltd., the number of viable bacteria is not less than 100 billion cfu / g.)

[0043] Yeast: baker's yeast (Hubei Angel baker's yeast, food grade, the number of live bacteria is not less than 5 billion cfu / g.)

[0044] Soybean meal: China Ocean Cereals and Oils Industry (Shandong) Co., Ltd., passed through a 20-mesh sieve. The initial content of β-conglycinin in soybean meal is about 130ppm. The content analysis of β-conglycinin adopts kit detection method, and its quantitative detection limit is 2.0ppm.

[0045] 1000kg of dehulled soybean meal is pre-adjusted with water to have a water content of 20% (weight ratio), transpor...

Embodiment 3

[0049] Steaming ball: a stainless steel spherical rotary steamer with a volume of 5 cubic meters, used as a container for steaming soybean meal.

[0050] Ambient temperature: 12-27°C.

[0051] Fermentation container: a cylindrical plastic barrel with a volume of 120 liters.

[0052] Lactic acid bacteria: Enterococcus faecium (Taiwan Yaxin Biotechnology Co., Ltd., the number of viable bacteria is not less than 100 billion cfu / g.)

[0053] Yeast: baker's yeast (Hubei Angel baker's yeast, food grade, the number of live bacteria is not less than 5 billion cfu / g.)

[0054] Soybean meal: China Ocean Cereals and Oils Industry (Shandong) Co., Ltd., passed through a 20-mesh sieve. The initial content of β-conglycinin in soybean meal is about 130ppm. The content analysis of β-conglycinin adopts kit detection method, and its quantitative detection limit is 2.0ppm.

[0055] 1000kg of dehulled soybean meal is pre-adjusted with water to have a water content of 22.4% (weight ratio), tran...

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Abstract

The invention relates to a method for eliminating beta-conglycinin in fermented soybean meal. The method comprises the following steps: (1) regulating the moisture content of soybean meal to be 20-25% (weight ratio); (2) treating the soybean meal obtained in the step (1) by using steam at a temperature of 110-125 DEG C, discharging, and cooling; (3) inoculating saccharomycetes and enterococcus faecium to the soybean meal obtained in the step (2), and regulating the moisture content of the inoculated materials to be 38-42% (weight ratio); (4) performing anaerobic fermentation on the soybean meal obtained in the step (3). According to the method disclosed by the invention, the content of the beta-conglycinin in the fermented soybean meal can be obviously reduced, and the product quality of the fermented soybean meal is improved; moreover, the viscosity of the fermented soybean meal and the requirement on equipment can be greatly reduced, and the comprehensive cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of biochemistry, in particular to a method for eliminating β-conglycinin in fermented soybean meal. Background technique [0002] Soybean meal is currently the most widely used feed protein ingredient. After the soybean meal is fermented, anti-nutritional substances such as antigenic protein (mainly glycinin and β-conglycinin), oligosaccharides, protease inhibitors and lectins are eliminated in large proportion, and the nutritional value of soybean meal is further improved. In 2015, the consumption of fermented soybean meal in my country has exceeded 6 million tons. [0003] There are many ways to produce fermented soybean meal. Most of the fermented soybean meal currently used is produced by fermentation of raw material without high-temperature disinfection treatment. From the perspective of microbial culture, as long as the inoculation ratio is reasonable, the combination of yeast and lactic acid bacteri...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23K10/12
Inventor 陆文清周智旋于海涛王红亮耿正颖
Owner CHINA AGRI UNIV
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