High-protein fermented soybean meal and preparation method thereof

Abstract

The invention discloses high-protein fermented soybean meal and a preparation method of the high-protein fermented soybean meal, and belongs to the field of animal feeds. The preparation method of the high-protein fermented soybean meal comprises the following steps: grinding soybean meal raw materials, adding water to carry out sterilization, adding a compound enzyme preparation to carry out enzymatic hydrolysis, after the enzymatic hydrolysis is carried out for a period of time, adding activated lactic acid bacteria or yeast simultaneously, performing semi-solid state fermentation, and then solid-liquid separation, drying and grinding to obtain the high-protein fermented soybean meal; the compound enzyme preparation contains alpha-galactosidase, cellulase, xylanase, pectinase, beta-mannase and beta-glucanase. According to the invention, through the specific composition and addition amount of the compound enzyme preparation, the synergism among various enzymes and a method of combining adding of the compound enzyme preparation with mixed fermentation, the content of non-starch polysaccharides can be reduced to 8% to 10%, the protein content reaches up to 60.2%, essential amino acids are overall improved by 22.41%, other various indexes obviously become better, and the method disclosed by the invention plays an important role in improving the quality of the soybean meal.

Description

technical field [0001] The invention relates to a high-protein fermented soybean meal and a preparation method thereof, belonging to the field of animal feed. Background technique [0002] As an excellent vegetable protein feed source, soybean meal has been widely used. However, soybean meal contains a variety of anti-nutritional factors, which seriously hinders the effective utilization of soybean meal. Soybean meal anti-nutritional factors are divided into two categories: heat-stable anti-nutritional factors, mainly including soybean antigenic proteins (globulin and β-conglycinin), soybean oligosaccharides (mainly raffinose and stachyose) and non-starch polysaccharides, etc. ; heat-labile anti-nutritional factors, including trypsin inhibitors, chymotrypsin inhibitors and plant lectins. [0003] Soybean antigenic proteins are macromolecular proteins or glycoproteins, mainly glycinin and β-conglycinin, which are antigenic and allergenic. When the antigen protein enters th...

AI Technical Summary

Problems solved by technology

Non-starch polysaccharides in the small intestine of animals will increase the viscosity of chyme and hinder the combination of nutrients and digestive enzymes; due to the reduction of the passing speed and digestibility of chyme, it provides favorable conditions for the reproduction of bacteria, especially pathogenic bacteria, which can cause animal The rate of diarrhea increases, stimulates the thickening of the intestinal mucosal layer, damages the microvilli, and reduces nutrient absorption; in addition, a large amount of non-starch polysaccharides will act as a nutrient diluent, reducing the energy of the feed, resulting in a decrease in the apparent metabolic energy of the feed

[0004] At present, there are a large number of patents on fermented soybean meal, which are mainly used to reduce the content of anti-nutritional factors such as antigenic protein and raffinose and stachyose, which cause flatulence, but there is no literature report on the removal of high content (about 25%) non-nutrients in soybean meal. Starch polysaccharides (only some patents provide a complex polysaccharide degrading enzyme, which is compounded with feed ingredients, in order to enzymatically hydrolyze in animals to reduce the content of non-starch polysaccharides, the effect and starting point are different from this patent)

At the same time, as the main protein raw material, the crude protein content of fermented soybean meal is about 50%, and compared with the first-grade fishmeal (crude protein content of more than 60%), there is still a significant gap

Patent 201510152254.X A kind of fermented soybean meal, bacterial strain and its application can obtain fermented soybean meal with a crude protein content of up to 60%, but due to the use of Aspergillus awamori for aerobic fermentation, forced ventilation is required, and solid material mass transfer, heat transfer, etc. It is not easy to control. If industrial production is carried out, shallow plate fermentation can only be used. In the feed raw material industry with low added value, equipment investment and production costs are high, and product value is low, resulting in low commercial value and difficult to achieve large-scale production.

At the same time, the fermentation of Aspergillus tends to form a large amount of non-protein nitrogen (there is no data shown in the patent), which is easy to cause poisoning during the feeding process

In addition, the presence of non-starch polysaccharides will also reduce the digestibility of protein

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