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...

Images