Process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation

A technology of fermenting soybean meal and synergistic fermentation, applied in the direction of lactobacillus, food processing, bacteria used in food preparation, etc., can solve the problems of incomplete treatment of anti-nutritional factors, differences in the content of beneficial microorganisms, unstable product quality, etc., and achieve the goal of promoting Sustainable development, short fermentation cycle, beneficial to digestion and absorption

Pending Publication Date: 2019-07-23
江门市澳保生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many domestic studies on fermented soybean meal, but they mainly focus on a certain stage of the enzymatic hydrolysis or fermentation process, while ignoring the impact of the overall process on product quality. Among them, changes in parameters such as the drying time and temperature of fermented soybean meal, resulting in product The difference in the content of beneficial microorganisms is very significant; some fermentation processes are complicated, requiring strict control of fermentation temperature in multiple stages, and the fermentation cycle is long
The current fermentation process generally has problems such as unstable product quality, incomplete treatment of anti-nutritional factors, and low content of small peptides

Method used

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  • Process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation
  • Process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation
  • Process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation

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Embodiment 1

[0027] A process for producing high-small peptide fermented soybean meal by bacteria-enzyme cooperative fermentation, comprising the following steps:

[0028] (1) By weight percentage, 96% soybean meal, 2% rice bran powder and 2% bran are uniformly mixed to obtain raw materials; wherein the protein content of soybean meal is 46%;

[0029] (2) Add compound bacterial agent and compound enzyme preparation to purified water, then add glucose, adjust the pH value to 6.2-6.5, mix and stir for 15 minutes, and obtain activated bacterial liquid; wherein compound bacterial agent, compound enzyme preparation, purified water, The weight ratio of glucose is 1:0.5:100:1; the amount of Saccharomyces cerevisiae in the compound microbial agent is 2.4×10 10 cfu / g, the amount of Lactobacillus plantarum is 5.0×10 9 cfu / mL, the amount of Enterococcus faecium is 5.5×10 9 cfu / g, the amount of Bacillus subtilis is 1.5×10 9 cfu / g; the amount of neutral protease in the compound enzyme preparation is...

Embodiment 2

[0033] A process for producing high-small peptide fermented soybean meal by bacteria-enzyme cooperative fermentation, comprising the following steps:

[0034] (1) By weight percentage, 95% soybean meal, 2% rice bran powder, and 3% bran are uniformly mixed to obtain raw materials; wherein the protein content of soybean meal is 46%;

[0035] (2) Add compound bacterial agent and compound enzyme preparation to purified water, then add glucose, adjust the pH value to 6.2-6.5, mix and stir for 15 minutes, and obtain activated bacterial liquid; wherein compound bacterial agent, compound enzyme preparation, purified water, The weight ratio of glucose is 2:0.5:100:1.5; the amount of Saccharomyces cerevisiae in the compound bacterial agent is 2.2×10 10 cfu / g, the amount of Lactobacillus plantarum is 5.5×10 9 cfu / mL, the amount of Enterococcus faecium is 6.0×10 9 cfu / g, the amount of Bacillus subtilis is 2.0×10 9 cfu / g; the amount of neutral protease in the compound enzyme preparation...

Embodiment 3

[0039] A process for producing high-small peptide fermented soybean meal by bacteria-enzyme cooperative fermentation, comprising the following steps:

[0040] (1) By weight percentage, 97% of soybean meal, 1% of rice bran powder, and 2% of bran are uniformly mixed to obtain raw materials; wherein the protein content of soybean meal is 46%;

[0041] (2) Add the compound bacterial agent and compound enzyme preparation into purified water, then add glucose, adjust the pH value to 6.2-6.5, mix and stir for 30 minutes, and obtain the activated bacterial liquid; wherein the compound bacterial agent, compound enzyme preparation, purified water, The weight ratio of glucose is 2:0.5:100:1; the amount of Saccharomyces cerevisiae in the compound microbial agent is 2.4×10 10 cfu / g, the amount of Lactobacillus plantarum is 6.0×10 9 cfu / mL, the amount of Enterococcus faecium is 5.0×10 9 cfu / g, the amount of Bacillus subtilis is 2.0×10 9 cfu / g; the amount of neutral protease in the compound...

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Abstract

The invention relates to the technical field of biological fermentation, and particularly relates to a process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation.The high small peptide fermented bean meal is prepared by co-fermentation of raw materials by a complex bacterial preparation and a complex enzyme preparation. The process for producing high small peptide fermented bean meal by bacterial-enzyme co-fermentation has the following beneficial effects: macromolecular protein in bean meal is degraded, the acid soluble protein content is improved, the activity of antigen protein is removed, and digestion and absorption of protein are benefited; small peptides, the viable count of probiotics and the content of effective active components in the fermented bean meal are improved, and further the quality of the bean meal and the economic benefit are improved; oligosaccharides, phytic acid and other anti-nutritional factors in the bean meal are further decomposed, adverse effects of the anti-nutritional factors on animals are eliminated, and the efficiency of feed utilization is improved; and meanwhile, the fermentation period is short, the efficiency is high, and large scale production can be realized.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a process for producing high-small peptide fermented soybean meal through bacteria-enzyme cooperative fermentation. Background technique [0002] Soybean meal is a protein-rich by-product obtained after extracting soybean oil from soybeans. Its protein content is between 35% and 50%. It is the main raw material for making animal feed and is widely used in poultry and aquaculture. However, due to the presence of various anti-nutritional factors (ANFS) in soybean meal, it will reduce the digestion and absorption of feed nutrients by animals and affect the health of animals, especially young piglets. For example, soybean antigen protein in soybean meal can cause allergic diarrhea in piglets, galactoside oligosaccharides (raffinose, stachyose) can cause symptoms such as flatulence, nausea, and diarrhea, and phytic acid can reduce minerals such as phosphorus, calcium, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/37A23K10/14A23K20/163A23K50/80A23K50/75
CPCA23K10/12A23K10/14A23K10/37A23K20/163A23K50/75A23K50/80A23V2400/169Y02A40/818Y02P60/87
Inventor 王凯
Owner 江门市澳保生物科技有限公司
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