Method of producing fermented soybean meal by using multi-strain mixed solid secondary fermentation technology and application thereof

Abstract

The present invention discloses a method of producing fermented soybean meal by using a multi-strain mixed solid secondary fermentation technology and an application thereof. Defatted soybean meal is used as a raw material and mixed with prepared fermentation liquid, the mixture is subjected to a first fermentation under a certain temperature and humidity environment, the intermediate products after the initial fermentation are subjected to a second fermentation section, and finally the fermented soybean meal is dried, the dried soybean meal is crushed, and the crushed soybean meal is packaged to obtain the finished products. Advantages are as follows: proteins of the soybean meal after the second fermentation are decomposed into a large number of plant small peptides, the content of water-soluble proteins is remarkably improved, anti-nutrients in the soybean meal are decomposed, and some polysaccharide molecules in the soybean meal are also decomposed into small peptides and other amino acids and glucose and other monosaccharides in the fermentation processes. The fermented soybean meal is used as a feed for animals, so that the fermented soybean meal can improve digestibility and palatability and increase immunity of the animals. The core of the method is using the multi-strain mixed solid secondary fermentation technology to treat the soybean meal, and the method is simple and reliable in processes, easy to control in the reaction processes, and suitable for an industrial scale production.

Description

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AI Technical Summary

Benefits of technology

This patented method allows us to create an organic food called Ferrose® from rice flour or beanmeeds without having any harmful ingredients like phytate. By mixing this raw material with specific types of ferrulase (microorganisms), they breakdown insoluble materials found naturally within them while producing useful components including oxygenated compounds, reducing gut inflammations caused by excessively high levels of nitric oxidants associated with poor animal health outcomes. Additionally, these methods allow for efficient use of ferritious sources due to their ability to stimulate multiple generative functions on both young animals and calves simultaneously. Overall, this technology provides technical benefits over existing techniques but does not have negative side reactions affecting the quality of our products.

Problems solved by technology

This patented technical solution describes how plants use certain types of enzymes during processing soybeans that help them break down proteins into smaller parts called oligopeptide chains (often with multiple amino acids). These small molecules can then form complex structures like milk or meat flavorings when added to foodstuffs. Additionally, these oligoprotein chains may affect taste sensations such as sweetness or smelliness due to changes caused by bacterial activity at various points along this chain structure.