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Fermented soybean meal with low pectin content as well as preparation method and application thereof

A technology for fermenting soybean meal and pectinase preparation, applied to bacteria used in food preparation, application, animal feed, etc., can solve the problems of low pectin content, long fermentation time of soybean meal, low pectin removal rate, etc., and achieve fermentation short time effect

Inactive Publication Date: 2018-12-21
INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to solve the technical problems of long fermentation time of soybean meal and low pectin removal rate, the present invention proposes a fermented soybean meal with low pectin content and its preparation method and application

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  • Fermented soybean meal with low pectin content as well as preparation method and application thereof

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Embodiment 1

[0035] This embodiment provides a method for preparing fermented soybean meal with low pectin content, comprising the following steps:

[0036] 1) Preparation of alkaline pectinase preparation: take commercially available alkaline pectinase (Hunan Lierkang Biological Co., Ltd., commercial enzyme: alkaline pectinase 1500U, labeled alkaline pectinase activity 1500U / mL) 1 liter was added to 9 liters of water, and stirred evenly to obtain 10 liters of alkaline pectinase preparation (solution) with an enzyme activity of about 150 U / mL.

[0037] 2) Slowly heat the above-mentioned alkaline pectinase preparation to 45°C, then slowly add sodium hydroxide solution with a mass concentration of 5%, and adjust its pH value to 9.0.

[0038] 3) Add 10 kg of soybean meal raw material (commercially available, with a pectin content of 8.6%) to the above-mentioned 10 liters of alkaline pectinase preparation, mix well to obtain about 20 kg of soybean meal slurry, and keep it warm at 45° C. for 2 ...

Embodiment 2

[0044] This embodiment provides a method for preparing fermented soybean meal with low pectin content, comprising the following steps:

[0045]1) Inject the activated Bacillus licheniformis (purchased from China Industrial Microorganism Culture Collection Management Center, No. CICC 21942) into sterilized 1000mL culture medium (the composition of the culture medium is 5.0g peptone) according to the inoculation amount of 2%. , beef extract 3.0g, NaCl 5.0g, soybean meal 2g, corn flour 5g, distilled water about 1000mL; among them, the pH value is 7.0), after aerobic fermentation at 37°C for 24 hours, the enzyme activity is about 16U / mL of alkaline pectinase preparation (solution) is about 1 liter.

[0046] 2) Slowly heat the above-mentioned alkaline pectinase preparation to 40° C., then slowly add sodium hydroxide solution with a mass concentration of 3%, and adjust its pH value to 9.5.

[0047] 3) Add 1 kg of soybean meal raw material (commercially available, with a pectin con...

Embodiment 3

[0055] This embodiment provides a method for preparing fermented soybean meal with low pectin content, comprising the following steps:

[0056] 1) Insert the activated Bacillus amyloliquefaciens (purchased from China Industrial Microorganism Culture Collection and Management Center, No. CICC 23059) into the sterilized 1000mL culture medium (the composition of the culture medium is peptone 5.0 g, beef extract 3.0g, NaCl 5.0g, soybean meal 3g, corn flour 7g, distilled water about 1000mL; where the pH value is 6.8), after aerobic fermentation at 37°C for 36 hours, the enzyme activity is about 15U / mL The alkaline pectinase preparation (solution) is about 1 liter.

[0057] 2) Slowly heat the above-mentioned alkaline pectinase preparation to 40° C., then slowly add sodium hydroxide solution with a mass concentration of 5%, and adjust its pH value to 10.

[0058] 3) Then, add 1 kg of soybean meal raw material (commercially available, with a pectin content of 8.9%) to the above-menti...

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Abstract

The invention discloses fermented soybean meal with low pectin content as well as a preparation method and application thereof. The preparation method comprises the steps of: S1: regulating a pH valueof an alkaline pectinase preparation to 7 to 12; S2: adding a soybean meal raw material into the alkaline pectinase preparation processed in the step S1, uniformly stirring to obtain soybean meal slurry, and carrying out heat preservation processing on the soybean meal slurry; S3: regulating a pH value of the soybean meal slurry after heat preservation to 4.0 to 7.5; S4: inoculating a fermentation preparation to the soybean meal slurry after processing in the step S3 to carry out fermentation so as to obtain the fermented soybean meal. Fermentation time only needs 12 to 36 hours, a resolutionratio of pectin reaches over 59.3% and the highest resolution ratio of the pectin can reach 82%. The invention further discloses the fermented soybean meal prepared by adopting the method and application of the fermented soybean meal to a feed.

Description

technical field [0001] The invention relates to the field of feed products, in particular to fermented soybean meal with low pectin content and its preparation method and application. Background technique [0002] Soybean meal is an excellent plant-based protein material with stable quality, rich in amino acid types and content, especially lysine, which is relatively lacking in other plant-based feeds, with a high content, generally greater than 2%, and is a high-quality fishmeal substitute plant Protein has been widely used in animal feed. However, a variety of anti-nutritional factors contained in soybean meal, such as trypsin inhibitors, antigenic proteins, saponins, oligosaccharides, non-starch polysaccharides, etc., have significant effects on the digestion, absorption, and metabolism of nutrients, as well as on the health and production performance of animals. adverse effects. In particular, non-starch polysaccharides are one of the main anti-nutritional factors of s...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/14A23K10/12A23L5/20
CPCA23K10/12A23K10/14A23K10/37A23L5/21A23L5/25A23V2400/173Y02P60/87
Inventor 彭源德李琦成莉凤王文芳谢纯良
Owner INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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