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Preparation method of nutritional and functional fermented peanut meal

A fermented peanut meal and functional technology, which is applied in the field of preparation of nutritious and functional fermented peanut meal, can solve the problems of reduced animal growth performance, high drying cost, bitter taste in polypeptides, etc., and achieves the promotion of antioxidant function and the improvement of digestion and utilization. rate, reducing the effect of antagonism

Inactive Publication Date: 2017-11-10
FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the protein in peanut meal exists in the form of macromolecules, and the amino acid content is unbalanced (the content of essential amino acids such as lysine and methionine is insufficient, the content of arginine is relatively high, and arginine and lysine have an antagonistic relationship ), resulting in reduced animal growth performance when feeding peanut meal to monogastric animals such as chickens and pigs
Coupled with the pollution of aflatoxin, it seriously affects the nutritional value and utilization prospect of peanut meal
[0003] At present, for the development and utilization of peanut meal, enzymatic hydrolysis is often used to degrade protein to produce polypeptides, but this method is difficult to separate and purify products, the yield is low, and the cost of drying in the later stage is high; at the same time, the polypeptides produced by enzymatic hydrolysis contain bitter taste and are difficult to scale up Production

Method used

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Examples

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Effect test

Embodiment Construction

[0019] The specific embodiment of the preparation method of a kind of nutritional and functional fermented peanut meal provided by the invention is as follows:

[0020] The bacterial strain used in this example is Bacillus licheniformis CGMCC 0635.

[0021] (1) 10g peptone, 10g sodium chloride, 5g yeast extract, 15g agar, dilute to 1L, heat to dissolve, steam sterilize at 121°C for 20min, dump the plate to make a solid plate medium for activated bacteria . 10g peptone, 10g sodium chloride, 5g yeast extract, dilute to 1L, divide into Erlenmeyer flasks, steam sterilize at 121°C for 20min, and make cell seed liquid and expansion culture liquid medium.

[0022] (2) The original starting strain Bacillus licheniformis was streaked on the LB solid plate medium, and after inverting at 37°C for 18 hours, pick a single colony or scrape a ring into the LB liquid medium, 37°C, 150rpm / min, Cultivate for 24 hours as seed solution. In the liquid expanded LB liquid medium, inoculate the se...

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Abstract

The invention discloses a preparation method of nutritional and functional fermented peanut meal and relates to the technical field of biological fermentation. According to the invention, peanut meal is a raw material and the macromolecular protein of the peanut meal is degraded effectively by utilizing a microbial fermentation technique so as to obtain nutritional and functional polypeptides which can balance the content of amino acids and improve a digestive utilization ratio and an antioxidant function. Meanwhile, the main problems which have influence on the nutritional value of the peanut meal are specifically resolved, wherein the main problems include relatively higher macromolecular protein content of fermented peanut meal, unbalanced amino acid content of the fermented peanut meal, a low digestion ratio of the fermented peanut meal, etc. At the same time, the high-quality nutritional and functional fermented peanut meal is obtained. The invention especially discloses the microbial fermentation technique of preparing the nutritional and functional fermented peanut meal through solid-state fermentation. The preparation method is shown as follows: activating a strain of bacillus licheniformis as an original strain; performing enlarging culture; after the enlarging culture, inoculating the peanut meal with an inoculation amount of 15%, wherein the peanut meal is ground and sieved through a 40-mesh sieve and the ratio of the peanut meal to water is 1:0.8; and performing uniform mixing, performing fermentation for 21h at a temperature of 37 DEG C (turning over the mixture every 4 hours), performing bake-drying at a temperature of 50 DEG C, performing grinding and sieving the mixture through a 40-mesh sieve, and analyzing the nutrients and antioxidant capability of the peanut meal before fermentation and after fermentation.

Description

technical field [0001] The invention belongs to the technical field of fermentation, in particular to a preparation method of nutritional and functional fermented peanut meal. Background technique [0002] Peanut meal is a by-product of shelled peanuts that are pressed or extracted for oil. It is rich in nutrition, the crude protein content is between 44% and 47%, which is about 3% higher than the crude protein content of soybean meal; the polysaccharide content is high; the metabolizable energy level is the highest among all cake feeds; and it contains Mg, K, Ca, Fe, Na, Zn, P, Cu, Mn and other mineral elements. However, since the protein in peanut meal exists in the form of macromolecules, and the amino acid content is unbalanced (the content of essential amino acids such as lysine and methionine is insufficient, the content of arginine is relatively high, and arginine and lysine have an antagonistic relationship ), leading to the reduction of animal growth performance w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/37A23K10/18
CPCY02P60/87
Inventor 王建华杨新建滕达王秀敏管庆丰毛若雨郝娅
Owner FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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