High-acid and high-peptide fermented soybean meal and preparation method thereof

A technology for fermenting soybean meal and high-peptide, which is applied in applications, animal feed, animal feed, etc. It can solve the problems of low content of small peptides and organic acids, incomplete antigen degradation, etc., and achieve improved digestion utilization and total acid content of soybean meal and small peptide content are high, and the effect of increasing lactic acid content

Pending Publication Date: 2018-10-30
广东希普生物科技股份有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fermented soybean meal produced by fermented soybean meal manufacturers is relatively simple, the an

Method used

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  • High-acid and high-peptide fermented soybean meal and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0026] The cultivation of primary strains of lactic acid bacteria:

[0027] Get 2% glucose by weight, 1% peptone, 1% yeast extract, 1% beef extract, 0.5% sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% dihydrogen phosphate Potassium, 0.1% Tween 80, and water as the balance, sterilized at 121°C for 20 minutes, inoculated with glycerin-preserved lactic acid bacteria strains, and cultured at 37°C for 48 hours to obtain lactic acid bacteria seed liquid for future use.

[0028] Cultivation of primary strains of Aspergillus oryzae:

[0029] Take 1 part of bran, 6 parts of corn flour, and 1 part of water in parts by weight, mix well, sterilize at 121°C for 20 minutes, add mold powder, and culture at 35°C for 48 hours to obtain Aspergillus oryzae seed liquid, which is set aside.

[0030] Cultivation of primary strains of Bacillus coagulans:

[0031] Take 1% peptone, 0.5% yeast extract, 2% glucose, and 1% sodium chloride by weight percentage, mix well, sterili...

Embodiment 2

[0038] The cultivation of primary strains of lactic acid bacteria:

[0039] Get 2% glucose by weight, 1% peptone, 1% yeast extract, 1% beef extract, 0.5% sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% dihydrogen phosphate Potassium, 0.1% Tween 80, and water as the balance, sterilized at 121°C for 20 minutes, inoculated with glycerin-preserved lactic acid bacteria strains, and cultured at 37°C for 48 hours to obtain lactic acid bacteria seed liquid for future use.

[0040] Cultivation of primary strains of Rhizopus oryzae: Take 3 parts of bran, 3 parts of corn flour, and 3 parts of water in parts by weight, mix well, sterilize at 121°C for 20min, insert mold powder, and cultivate at 35°C for 48h to obtain Aspergillus oryzae Seed liquid, spare.

[0041] Cultivation of primary strains of Bacillus coagulans:

[0042] Take 1% peptone, 0.5% yeast extract, 2% glucose, and 1% sodium chloride by weight percentage, mix well, sterilize at 121°C for 20 minutes, ...

Embodiment 3

[0049] The cultivation of primary strains of lactic acid bacteria:

[0050] Get 2% glucose by weight, 1% peptone, 1% yeast extract, 1% beef extract, 0.5% sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% dihydrogen phosphate Potassium, 0.1% Tween 80, and water as the balance, sterilized at 121°C for 20 minutes, inoculated with glycerin-preserved lactic acid bacteria strains, and cultured at 37°C for 48 hours to obtain lactic acid bacteria seed liquid for future use.

[0051] Cultivation of primary strains of Aspergillus oryzae:

[0052] Take 2 parts of bran, 4 parts of corn flour, and 3 parts of water in parts by weight, mix them evenly, sterilize at 121°C for 20 minutes, add mold powder, and cultivate at 35°C for 48 hours to obtain Aspergillus oryzae seed liquid, which is set aside.

[0053] Cultivation of primary strains of Bacillus coagulans:

[0054] Take 1% peptone, 0.5% yeast extract, 2% glucose, and 1% sodium chloride by weight percentage, mix we...

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Abstract

The invention relates to high-acid and high-peptide fermented soybean meal and a preparation method thereof and belongs to the technical field of biological fermentation. The preparation method includes: evenly mixing, by weight, 100 parts of water, 10-30 parts of soybean meal, 0.1-0.2 part of a pH regulator, 0.3-0.8 part of sodium acetate and 0.2-0.6 part of a trace element supplement; inoculating, by weight, 1-10 parts of lactic acid bacterium seed solution and 1-10 parts of mould seed solution, and performing aerobic diastatic fermentation to obtain diastatic fermentation liquor; evenly mixing, by weight, 100 parts of soybean meal, 40-60 parts of diastatic fermentation liquor, 0.2-0.4 part of protease and 1-10 parts of bacillus seed solution, regulating water content to be 30-45%, and performing solid-state fermentation to obtain a solid-state fermentation product. The method has the advantages that saccharification and fermentation are performed at the same time, the diastatic fermentation liquor contains a large number of diastatic enzymes and lactic acid, and the diastatic fermentation liquor is inoculated into the soybean meal to perform solid-state fermentation; a large amount of protease and organic acid can be generated during the solid-state fermentation, and the total acid content and small peptide content of the fermented soybean meal are high.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a high-acid and high-peptide fermented soybean meal and a preparation method thereof. Background technique [0002] Soybean meal is a by-product obtained after extracting soybean oil from soybeans. It is a very high-quality raw material for livestock and poultry plant protein feed. Protein in soybean meal accounts for 40-44%, fat accounts for 1-2%, carbohydrate accounts for 10-15%, and contains a variety of minerals, vitamins and essential amino acids, and occupies a large proportion in livestock and poultry diets. The soybean meal fermented by microorganisms has high content of small peptides and rich metabolites, which effectively improves the digestion and utilization rate of soybean meal. At present, the process of fermented soybean meal produced by fermented soybean meal manufacturers is relatively simple, the antigen degradation after fermentati...

Claims

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Application Information

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IPC IPC(8): A23K10/16A23K10/14
CPCA23K10/14A23K10/16
Inventor 王俊青程林春余忠丽姚继明范文君史合群刘燕赵大伟
Owner 广东希普生物科技股份有限公司
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