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Method for preparation of animal food additive from mycoprotein

A technology of animal food and bacterial protein, applied in the field of microorganisms, can solve the problems of environmental pollution and waste of resources, and achieve the effect of simple preparation method, sufficient reaction and fast speed

Active Publication Date: 2017-12-22
肇东星湖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of fungus residue is directly discarded, which pollutes the environment and wastes resources

Method used

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  • Method for preparation of animal food additive from mycoprotein
  • Method for preparation of animal food additive from mycoprotein
  • Method for preparation of animal food additive from mycoprotein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 300g of dried bacteria, dilute to 2L with water, and stir evenly. Adjust the pH to 2.0, mechanically stir at 210r / min, and autolyze at room temperature for 2 hours. After the bacteria residue liquid has a uniform texture and no agglomerated coagulation or sediment, adjust the pH to a weak acid or neutral 6.5-7.0. Add 0.1% (w / v) taurine and 0.08% (dried bacteria residue) compound protease (the mass ratio of papain, yeast extractase, and peptidase is 5:2:1), and adjust the temperature to 58 degrees Celsius. The stirring speed was 150 r / min, and the pH of the solution during the reaction was maintained within the range of 6.5-7.0 by adding 4 mol / L hydrochloric acid solution. After 8-9 hours of enzymolysis reaction, the temperature is raised to 85-90 degrees Celsius and maintained for 2 hours. Cool down to 55 degrees Celsius, add 2% (dried bacteria residue) calcium citrate and 0.7% (dried bacteria residue) citric acid, and mix evenly for 1 hour. Concentrate the reac...

Embodiment 2

[0030] The steps are: take 2L of fresh fungus residue liquid concentrated to 15% solid content, and stir evenly. Adjust the pH to 2.0, mechanically stir at 210r / min, and autolyze at room temperature for 2 hours. After the quality of the waste liquid is uniform and there is no agglomerated coagulation or sediment, adjust the pH to weak acid or neutral (6.5-7.0). Add 0.1% (w / v) taurine and 0.08% (dried fungus residue) compound protease (the mass ratio of papain, soybean meal hydrolase, and flavor enzyme is 3:2:3), and adjust the temperature to 58 degrees Celsius. The stirring speed was 150 r / min, and the pH of the solution during the reaction was maintained within the range of 6.5-7.0 by adding 4 mol / L hydrochloric acid solution. After 8-9 hours of enzymolysis reaction, the temperature is raised to 85-90 degrees Celsius and maintained for 2 hours. Cool down to 55 degrees Celsius, add 2% (dried bacteria residue) calcium citrate and 0.7% (dried bacteria residue) citric acid, and...

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Abstract

Belonging to the technical field of microorganisms, the invention in particular relates to a method for preparation of an animal food additive from mycoprotein. The method sequentially includes the steps of: A. acquisition of fermentation broth: dissolving dried bacteria in water, performing stirring to obtain bacteria residue liquid, or filtering industrial fermentation broth to obtain bacteria residue liquid; B. preparation of enzymolysis reaction liquid: adjusting the pH value of the bacteria residue liquid to 6.5-7.0, adding 0.08%-1.2%w / v taurine and compound protease accounting for 0.07%-0.09% of the dry weight of the bacteria residue, regulating the temperature to 55-62DEG C and carrying out enzymolysis reaction; C. reaction liquid flavoring treatment: adding calcium citrate accounting for 1.8%-2.2% of the dry weight of the bacteria residue and citric acid accounting for 0.6%-0.8% of the dry weight of the bacteria residue, mixing the substances evenly for 1h to obtain a finished product liquid; and D. concentration and drying treatment of the finished product liquid. The mycoprotein enzymolysis product provided by the invention has the characteristics of simple preparation method and rich and wide raw material sources, and mainly the method greatly reduces the pressure of fermentation industry on the surrounding environment.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for preparing animal food additives from bacterial proteins. Background technique [0002] Bacterial residues are collected from the filtrate after filtering the fermentation liquid in the fermentation industry, and the waste residues are discharged. In addition to water, the filter residues are mainly production engineering bacteria, and these waste residues are usually called bacterial residues. The glutamic acid bacterium protein is a by-product in the production process of the flavor product. It is a single-cell protein made from the waste cells extracted and refined by glutamic acid-producing bacteria to produce the target product, which is separated, dried, and powdered. It is rich in protein and other nutrients. The protein content of the bacterial protein is as high as 50% to 70%, which is 20% higher than that of plant and animal proteins. The amino acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/14A23K20/105A23K20/24
CPCA23K10/12A23K10/14A23K20/105A23K20/24
Inventor 朱义福谢畅丰何亚
Owner 肇东星湖生物科技有限公司
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