Production process for preparing quick-acting nitrogen source based on efficient enzymolysis of vegetable protein

Abstract

The invention discloses a production process for preparing a quick-acting nitrogen source based on efficient enzymolysis of vegetable protein. The production process comprises the following production steps: 1, preparing a quick-acting nitrogen source; feeding the materials; a proper amount of peeled soybean meal and clear water are prepared, the ratio of the soybean meal to the clear water is 10: 7, the soybean meal is put into a digester, tap water is added while the soybean meal is put into the digester, after the materials are put into the digester and before steam is introduced for heating, the digester rotates for 15 minutes to enable the soybean meal and the water to be fully and evenly mixed, then steam is introduced for heating and cooking, and the moisture of the cooked materials is controlled within the range of 48%-52%. The invention relates to the technical field of biological culture media, in particular to a production process for preparing a quick-acting nitrogen source based on efficient enzymolysis of vegetable protein, which comprises the following steps: selecting soybean meal with stable quality and lower cost as a protein raw material, and carrying out solid-state fermentation, liquid-state enzymolysis, separation and concentration / drying to obtain a product of which the dry AN is greater than or equal to 5%. The method realizes preparation of an industrial quick-acting nitrogen source product considering three items, belongs to an emerging product in the market, and has a huge market prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of biological culture medium, in particular to a production process for manufacturing quick-acting nitrogen source based on high-efficiency enzymolysis of plant protein. BACKGROUND

[0002] The quick-acting organic nitrogen source is the most widely used fermentation raw material in the fermentation industry at present, and is rich in free amino acids and small peptides (characteristic index is amino acid nitrogen (also written as AN) content), which can promote the rapid proliferation of fermentation strains, and is usually the core component in fermentation medium.

[0003] Common quick-acting nitrogen sources include bread yeast extract (including bread yeast powder and bread yeast paste), beer yeast extract (including beer yeast powder and beer yeast paste), and corn syrup.

[0004] The bread yeast extract has high amino acid nitrogen content (AN: 4.5-5.5% after drying), stable quality, and high price. The beer yeast extract has slightly lower amino acid nitrogen content (AN: 3.0-4.0% after drying), quality fluctuation, and moderate price. The corn syrup has low amino acid nitrogen content (AN: 2.5-3.5% after drying), large quality fluctuation, and low price.

[0005] Under the current environment of multiple pressures faced by the fermentation industry, fermentation enterprises further tend to consider multiple factors for quick-acting nitrogen sources, including high amino acid nitrogen content, stable quality, and low price.

[0006] Essentially, the protein source for producing the product plays a decisive role in the above points. The beer yeast and corn syrup are derived from protein by-products of the beer industry and the corn sugar industry, respectively, so the quality fluctuates significantly between batches, the protein content is not high, but the cost is low; the bread yeast is derived from high-protein yeast cultured with molasses, which is a process product of the food industry, so the quality is stable, the protein content is high, but the cost is also high.

[0007] Meanwhile, other protein raw materials with a wide range of sources include various plant proteins (such as soybean meal, soybean protein isolate, pea protein, and gluten) and various animal proteins (bone gelatin, skin gelatin, and fish protein), although some of these protein raw materials have low cost and stable quality, but the amino acid nitrogen content of the products produced by the existing enzymolysis process is less than 2.5%, which cannot be used as a quick-acting nitrogen source.

[0008] Therefore, the quick-acting nitrogen sources currently used by the majority of fermentation enterprises can only choose raw materials with 1-2 of the three characteristics of high AN, good stability, and moderate price, and cannot meet all three requirements. SUMMARY

[0009] In view of the shortcomings of the existing technology, the present invention provides a production process based on efficient enzymatic hydrolysis of plant protein as a fast-acting nitrogen source, which solves the problem that the existing fast-acting nitrogen sources cannot achieve high AN, good stability and low price.

[0010] To achieve the above objectives, the present invention provides the following technical solution: a production process based on efficient enzymatic hydrolysis of plant protein as a fast-acting nitrogen source, comprising the following production steps: 1. Adding materials: Prepare an appropriate amount of peeled soybean meal and clean water, with the ratio of soybean meal to clean water being 10:7. Add the soybean meal into the cooking pot and add tap water while adding the materials. After the materials are added, rotate the cooking pot for 15 minutes to fully mix the soybean meal and water before adding steam heating. Then, heat the steam to heat and cook. After cooking, the moisture content of the material is controlled in the range of 48-52%; 2. Connect the koji: Turn on the conveyor belt air cooler to reduce the temperature of the material coming out of the cooking pot to 38-40℃ through the air cooler, turn on the inoculator for inoculation, and control the material temperature at around 35-37℃ after inoculation. Inoculation amount: 1 ton of raw materials corresponds to 5 kg of koji seeds, and the koji seeds are stirred and mixed with starch before use; 3. Koji material cultivation: After all materials are inoculated evenly, pour them into the koji trough and level them. Maintain the actual temperature of the materials in the range of 34-36°C. Turn on the fan for ventilation for 5 minutes, let it rest for 30 minutes, and then turn on the fan again. The fan frequency is 25 Hz. During the 2nd to 4th hour, the fan frequency is adjusted to 30-35 Hz, the material temperature is 34-36°C, and the spores begin to germinate; during the 4th to 8th hour, the fan frequency is adjusted to 40-45 Hz, the material temperature is 34-36°C, the spores germinate completely, and mycelium begins to grow; after 8 hours, the fan frequency is adjusted to 45-50 Hz, the material temperature is 33-36°C, the mycelium will grow rapidly, the surface of the material will gradually turn white, and it will begin to heat up; 4. Turning the koji: When the material temperature exceeds 38℃, open the external circulation ventilation. If the material temperature does not drop within 5 minutes, start turning the koji for the first time with a koji turning machine. At the same time, use a shovel to scoop up the material at the bottom and pat away the agglomerated material. After 8-10 hours of the first turning, start turning the koji for the second time. After another 8-10 hours, turn the koji for the third time. After another 8-10 hours, stop making the koji. The moisture content of the koji should be controlled at 25-28%. 5. Enzymatic hydrolysis: Transfer the prepared koji into the enzymatic hydrolysis tank, add water to the dry matter concentration of 18-20%, and perform natural enzymatic hydrolysis: the temperature is controlled at 45±0.5℃, the pH is adjusted to 6.0-6.5 before enzymatic hydrolysis, and the enzymatic hydrolysis time is controlled at 40-48 hours. The ammonia nitrogen index of the enzymatic hydrolysis liquid is used to judge: it is preferable that the amino acid nitrogen content reaches 4.0% or above; Six; after the end of enzymolysis, the enzymolysis solution is separated by plate and frame filter pressing, the obtained clear liquid is connected to a pre-concentration storage tank for use, and the filter cake is crushed, drum-dried and packaged; Seven; concentration and drying; the separated clear liquid is concentrated by an evaporation concentrator to obtain a paste product with a dry matter content of ≥65%; or concentrated to a dry matter content of 25-30%, then transferred into a spray drying tower, dried to obtain a powder product with a moisture content of ≤8%, and finally packaged at a packaging machine; Eight, finished product detection; after multiple detections, the finished product has a total nitrogen content of ≥8.5%, an amino nitrogen content of ≥5.0%, a moisture content of ≤8%, and a crude ash content of ≤12%.

[0011] As a further optimization, when the material is cooked, the material temperature is raised to 105-110 DEG C, and the pressure value of the cooking pot is 0.1 Mpa, and the pressure is maintained for 15 minutes.

[0012] As a further optimization, the ratio of the koji to the starch is 1:5.

[0013] As a further optimization, the material temperature needs to be controlled within 38 DEG C during the koji culture.

[0014] The application provides a production process for manufacturing a fast-acting nitrogen source based on high-efficiency enzymolysis of plant protein. The production process for manufacturing a fast-acting nitrogen source based on high-efficiency enzymolysis of plant protein selects soybean meal with stable quality and low cost as a protein raw material, and obtains a product with a dry matter AN of ≥5% through a technical route of solid-state aerobic fermentation, liquid enzymolysis, separation, and concentration / drying.

[0015] The application realizes the preparation of an industrialized fast-acting nitrogen source product that takes into account three aspects, and belongs to a new product in the market, which has a huge market prospect. DETAILED DESCRIPTION

[0016] Figure 1 It is a real object diagram of spore mycelium growth before the application. Figure 2 It is a real object diagram of spore mycelium growth after the application. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the drawings in the embodiments of the application. Obviously, the described embodiments are only part of the embodiments of the application, rather than all the embodiments of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the application.

[0018] The application provides a technical solution: a production process for manufacturing a fast-acting nitrogen source based on high-efficiency enzymolysis of plant protein, which comprises the following production steps: Example 1 (Trial production) I. Feeding; Prepare 50 kg of peeled soybean meal and 40 kg of water. Put the soybean meal into the cooking pot, and add tap water while feeding. After the material is fed, rotate the cooking pot for 15 minutes to mix the soybean meal and water thoroughly before heating by steam. Then heat and cook by steam (Cooking conditions: the temperature of the material rises to 108°C, the pressure of the cooking pot is 0.1 Mpa, and the pressure is maintained for 15 minutes). The moisture of the material after cooking is controlled at 50%; II. Inoculation; Open the air cooling machine of the conveying belt to reduce the temperature of the material coming out of the cooking pot to 39°C. Then open the inoculation machine to inoculate. After inoculation, the temperature of the material is controlled at 36°C. The inoculation amount is 0.25 kg of koji and 1.25 kg of starch. Mix the koji and starch evenly and use them. III. Koji culture; After all the materials are inoculated evenly, pour them into the koji tank and flatten them. Maintain the actual temperature of the material at 35°C. Open the air blower for 5 minutes, stand still for 30 minutes, and then open the air blower again for about 2 hours. The frequency of the air blower is 25 Hz. At the 3rd hour, adjust the frequency of the air blower to 30-35 Hz, and the temperature of the material is 35°C. At the 5th hour, adjust the frequency of the air blower to 40-45 Hz, and the temperature of the material is 35.5°C. The spores start to germinate, and the mycelium starts to grow. After 8 hours, adjust the frequency of the air blower to 45-50 Hz, and the temperature of the material is 36°C. The mycelium grows in large quantities, the surface of the material slowly turns white, and the heat starts to rise. IV. Koji turning; The first turning time: When the temperature of the material exceeds 38°C, open all the external circulation ventilation (remove the iron sheet on the air pipe). If the temperature of the material does not decrease within 5 minutes, turn the koji with the turning machine, and use an iron shovel to shovel the bottom and lift the material on the bottom. Then use the iron shovel to break up the clumps of material.

[0019] The second turning time: Generally, it is about 8-10 hours after the first turning. If the temperature of the material exceeds 38°C, open all the external circulation ventilation (remove all the iron sheets on the air pipe). If the temperature of the material does not decrease within 5 minutes, turn the koji with the turning machine in advance. After turning, use an iron shovel to shovel the bottom and lift the material on the bottom. Then use the iron shovel to break up the clumps of material.

[0020] The third turning time: The third turning is generally at the 30th-32nd hour. This time, only the machine is used, and the bottom does not need to be shoveled.

[0021] Stop koji making. Generally, it is at the 38th-40th hour after fermentation is completed, and the moisture of the koji is about 25-28%.

[0022] V. Enzymatic hydrolysis; the prepared soybean koji was transferred into an enzymatic hydrolysis tank, water was added to a dry matter concentration of 18-20%, natural enzymatic hydrolysis was performed with a temperature control of 45±0.5°C, the pH was adjusted to 6.0-6.5 before enzymatic hydrolysis, and the enzymatic hydrolysis time was controlled for 40-48 hours, and the enzymatic hydrolysis liquid was judged by the ammonia nitrogen index, and it was appropriate that the amino acid nitrogen content reached 4.0% or more; VI. Separation; after the enzymatic hydrolysis was completed, the enzymatic hydrolysis liquid was separated by plate and frame filter pressing, the obtained clear liquid was connected to a pre-concentration storage tank for use, and the filter cake was crushed, drum-dried and then packaged; VII. Concentration and drying; the clear liquid obtained by separation was subjected to evaporation concentration to obtain a paste-like product with a dry matter content of ≥65%; or the clear liquid was concentrated to a dry matter content of 25-30%, then transferred into a spray drying tower, dried to obtain a powder-like product with a water content of ≤8%, and finally packaged at a packaging machine; VIII. Product detection; product detection indexes: sensory indexes (color, odor, foreign matter), total nitrogen, amino nitrogen, moisture, and crude ash.

[0023] Example Two (small batch production) I. Feeding; 500 kg of peeled soybean meal and 380 kg of water were prepared, the soybean meal was fed into a cooking pot, and tap water was added while feeding, after the feeding of the materials was completed, the cooking pot was rotated for 15 minutes to mix the soybean meal and water thoroughly before steam heating was started, then the temperature was raised for cooking (cooking conditions: the temperature of the materials was raised to 106°C, the pressure value of the cooking pot was 0.1 Mpa, and the pressure was maintained for 15 minutes), and the water content of the cooked materials was controlled at 50%; II. Koji inoculation; the conveying belt air cooler was opened, the temperature of the materials coming out of the cooking pot was reduced to 40°C through the air cooler, the inoculator was opened for inoculation, and the temperature of the inoculated materials was controlled at 36°C, the inoculation amount was 2.5 kg of koji inoculum and 12.5 kg of starch, and the koji inoculum and starch were mixed and used uniformly; III. Koji culture; after the inoculation of all the materials was completed, the materials were poured into a koji tank, leveled, the actual temperature of the materials was maintained at 35°C, the fan was turned on for ventilation for 5 minutes, and then stopped for 30 minutes, and then the fan was turned on again and continuously operated for about 2 hours, and the frequency of the fan was 25 Hz; During the 2nd-4th hour, the frequency of the fan was adjusted to 30-35 Hz, the temperature of the materials was 35°C, and the spores started to germinate; during the 4th-8th hour, the frequency of the fan was adjusted to 40-45 Hz, the temperature of the materials was 35.5°C, the spores completed germination, and the mycelium started to grow; after 8 hours, the frequency of the fan was adjusted to 45-50 Hz, the temperature of the materials was 36°C, the mycelium grew in large amounts, the surface of the materials slowly turned white, and the materials started to heat up; IV. Koji turning; the first time of koji turning: when the temperature of the materials exceeded 38°C, all the external circulation ventilation was turned on (the iron sheet on the air pipe was removed), and if the temperature of the materials did not decrease within 5 minutes, the koji turning machine was used for turning, and an iron shovel was used to shovel the bottom of the materials, shovel up the materials at the bottom, and use the iron shovel to pat and scatter the materials into pieces.

[0024] Second time of turning: generally in 8-10 hours after the first turning. If the material temperature exceeds 38℃, open all the outside circulation ventilation (remove all the iron sheets on the air pipe), if the material temperature does not decrease within 5 minutes, turn earlier with the turning machine, after turning, use the iron shovel to shovel the bottom, shovel up the material at the bottom and use the iron shovel to break the clumps.

[0025] Third time of turning: generally in 30-32 hours. This time of turning only passes the machine, no need to shovel the bottom.

[0026] Stop making koji. Generally in 38-40 hours after the fermentation is finished, the moisture of the koji is about 25-28%.

[0027] Five, enzymolysis; put the prepared bean koji into the enzymolysis tank, add water to the dry matter concentration of 18-20%, control the temperature during natural enzymolysis at 45±0.5℃, adjust the pH before enzymolysis to 6.0-6.5, and control the enzymolysis time at 40-48 hours. The enzymolysis liquid is judged by the ammonia nitrogen index: it is appropriate that the amino acid nitrogen content reaches 4.0% or more; Six, separation; after the enzymolysis is finished, the enzymolysis liquid is separated by plate and frame filter pressing, the obtained clear liquid is connected to the pre-concentration storage tank for use, and the filter cake is crushed, drum-dried and then packaged; Seven, concentration and drying; the clear liquid obtained by separation is concentrated by evaporation concentrator to obtain paste-like product with dry matter≥65%; or concentrated to dry matter 25-30%, then transferred into the spray drying tower to dry to obtain powder-like product with water content≤8%, and finally packaged at the packaging machine; Eight, finished product detection; the finished product detection indexes are sensory indexes (color, odor, foreign matter), total nitrogen, amino nitrogen, moisture and crude ash.

[0028] Example three (mass production) One, feeding; prepare 5000 kg of peeled soybean meal and 3850 kg of water, put the soybean meal into the cooking pot, add tap water while feeding, after the material is fed, rotate the cooking pot for 15 minutes to mix the soybean meal and water thoroughly before heating by steam, then heat and cook by steam (cooking conditions: the material temperature rises to 110℃, the cooking pot pressure value is 0.1 Mpa, and the pressure is maintained for 15 minutes), and the moisture of the cooked material is controlled at 50%; Two, inoculation; open the air cooling machine of the conveying belt to reduce the temperature of the material coming out of the cooking pot to 40℃, open the inoculator to inoculate, and control the temperature of the inoculated material at 36℃, the inoculation amount: koji 25 kg, starch 125 kg, mix and stir the koji and starch evenly before use; 3. Cultivate the koji material: After all the materials are inoculated evenly, pour them into the koji trough and level them. Maintain the actual temperature of the materials at 35°C. Turn on the fan for ventilation for 5 minutes, let it rest for 30 minutes, then turn on the fan again and continue for about 2 hours. The fan frequency is 25 Hz. During the 2nd to 4th hour, the fan frequency is adjusted to 30-35 Hz, the material temperature is 35°C, and the spores begin to germinate; during the 4th to 8th hour, the fan frequency is adjusted to 40-45 Hz, the material temperature is 35.5°C, the spores germinate completely, and mycelium begins to grow; after 8 hours, the fan frequency is adjusted to 45-50 Hz, the material temperature is 36°C, the mycelium grows rapidly, the surface of the material gradually turns white, and it begins to heat up; 4. Turning the koji; Time for the first turning of the koji: When the material temperature exceeds 38°C, open the external circulation ventilation (remove the iron sheet on the air duct). If the material temperature does not drop within 5 minutes, use a turning machine to turn the koji. At the same time, use a shovel to shovel the bottom, shovel up the material at the bottom, and use the shovel to disperse the agglomerated material.

[0029] The second turnover time is generally about 8-10 hours after the first turnover. If the material temperature exceeds 38°C, open the external circulation ventilation (remove all the iron sheets on the air duct). If the material temperature does not drop within 5 minutes, turn the koji machine in advance. After turning the koji, use a shovel to scoop up the material at the bottom and break up the agglomerated material with the shovel.

[0030] The third turning time: The third turning time is usually 30-32 hours. This turning time is only done by machine, and there is no need to scrape the bottom.

[0031] Stop making koji. Generally, after 38-40 hours of fermentation, the moisture content of the koji is around 25-28%.

[0032] 5. Enzymatic hydrolysis: Transfer the prepared koji into the enzymatic hydrolysis tank, add water to the dry matter concentration of 18-20%, and perform natural enzymatic hydrolysis: the temperature is controlled at 45±0.5℃, the pH is adjusted to 6.0-6.5 before enzymatic hydrolysis, and the enzymatic hydrolysis time is controlled at 40-48 hours. The ammonia nitrogen index of the enzymatic hydrolysis liquid is used to judge: it is appropriate to have an amino acid nitrogen content of more than 4.0%; 6. Separation: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is separated by plate and frame filter pressing, and the resulting clear liquid is transferred to the pre-concentration storage tank for standby use. The filter cake is crushed, drum-dried, and then packaged; 7. Concentration and drying: The separated clear liquid is passed through an evaporation concentrator to obtain a paste product with a dry matter ≥ 65%; or concentrated to 25-30% dry matter, and then transferred to a spray drying tower for drying to obtain a powder product with a moisture content ≤ 8%, and finally packaged in a packaging machine; 8. Finished product testing; Finished product testing indicators: sensory indicators (color, odor, foreign matter); total nitrogen, amino nitrogen, moisture, crude ash.

[0033] It needs to be emphasized that during the whole production process, the following aspects need to be paid attention to, and flexible response is needed according to the specific actual situation. The prerequisite conditions are: 1. The material surface should have a whitening phenomenon, which indicates that the mycelium has grown, 2. If the mycelium does not grow as expected, it is necessary to consider whether the moisture of the material is sufficient and whether the temperature is controlled in place, 3. The actual temperature of the material should not be too high, especially if it exceeds 38℃ for a long time, which can easily burn the mycelium and lead to fermentation failure, 4. The end time of koji preparation should be determined according to the time when the material turns white and the mycelium grows, which is generally about 24 hours after the mycelium turns white. The first turning time is generally about 12-14 hours, and the material can be seen obvious white mycelium. The second turning time is generally about 20-24 hours, at which time the material turns white and is accompanied by cracking. The turning time can be delayed according to the actual situation when the weather is cold.

[0034] After multiple sampling and testing of the finished product, the following table shows the values of various indicators:

[0035] As can be seen from the above table, we have carried out three sampling and testing in the trial production, small production and mass production, respectively. Overall, the total nitrogen content is ≥8.5%, the amino nitrogen content is ≥5.0%, the moisture content is ≤8%, and the crude ash content is ≤12%. This test result meets the requirements of being used as a source of available nitrogen and meets the expectations.

[0036] Meanwhile, the contents not described in detail in the specification are all the existing technology known to the person skilled in the art.

[0037] In summary, the production process based on high-efficiency enzymatic hydrolysis of plant protein as a source of available nitrogen is realized by selecting soybean meal with stable quality and low cost as the protein raw material, and through the technical route of solid-state fermentation, liquid enzymatic hydrolysis, separation, concentration / drying, a product with dry AN≥5% is obtained.

[0038] The preparation of the three industrialized available nitrogen source products is realized, which is a new product in the market and has a huge market prospect.

[0039] It should be noted that in this document, relational terms such as first and second and the like can only be used to distinguish one entity or action from another entity or action, without necessarily requiring or implying that these entities or actions are in any way mutually exclusive, or in any way directly or indirectly related. In addition, the terms "comprises", "comprising", or any other variant thereof are intended to cover non-exclusive inclusions, so that a process, method, article, or apparatus that includes a list of elements does not only include those elements, but also includes other elements not explicitly listed, or other elements inherent to such a process, method, article, or apparatus.

[0040] While embodiments of the application have been shown and described, it is to be understood that the application is not limited to the details of the embodiments described, since numerous changes, modifications, substitutions and variations can be made thereto without departing from the spirit and scope of the application as defined by the appended claims and their equivalents.

Claims

1. A production process based on efficient enzymatic hydrolysis of plant protein as a fast-acting nitrogen source, characterized by: The production steps include:

1. Add materials: Prepare an appropriate amount of peeled soybean meal and clean water, with the ratio of soybean meal to clean water being 10:

7. Add the soybean meal into the cooking pot while adding tap water. After the materials are added, rotate the cooking pot for 15 minutes to fully mix the soybean meal and water before adding steam heating. Then, heat the steam to heat and cook. After cooking, the moisture content of the material is controlled in the range of 48-52%; 2. Connect the koji: Turn on the air cooler on the conveyor belt to reduce the temperature of the material coming out of the cooking pot to 38-40℃ through the air cooler, turn on the inoculator for inoculation, and control the material temperature at around 35-37℃ after inoculation. Inoculation amount: 1 ton of raw materials corresponds to 5 kg of koji seeds, and the koji seeds are stirred and mixed with starch before use; 3. Cultivate the koji material: After all materials are inoculated evenly, pour them into the koji trough and level them. Maintain the actual temperature of the materials at 34-36°C. Turn on the fan for ventilation for 5 minutes, let it rest for 30 minutes, and then turn on the fan again. The fan frequency is 25 Hz. During the 2nd to 4th hour, the fan frequency is adjusted to 30-35 Hz, the material temperature is 34-36°C, and the spores begin to germinate; during the 4th to 8th hour, the fan frequency is adjusted to 40-45 Hz, the material temperature is 34-36°C, the spores germinate completely, and mycelium begins to grow; after 8 hours, the fan frequency is adjusted to 45-50 Hz, the material temperature is 33-36°C, the mycelium will grow rapidly, the surface of the material will gradually turn white, and it will begin to heat up; 4. Turn over the koji: When the material temperature exceeds 38℃, open all the external circulation ventilation. If the material temperature does not drop within 5 minutes, use the koji turning machine to start the first turn over. At the same time, use a shovel to scoop up the bottom material and pat the agglomerated material with the shovel. After the first turn over, wait 8-10 hours, start the second turn over. After another 8-10 hours, turn over the third time. After another 8-10 hours, stop making the koji. The moisture of the koji material should be controlled at 25-28%.

5. Enzymatic hydrolysis: Transfer the prepared koji into the enzymatic hydrolysis tank, add water to the dry matter concentration of 18-20%, and perform natural enzymatic hydrolysis: the temperature is controlled at 45±0.5℃, the pH is adjusted to 6.0-6.5 before enzymatic hydrolysis, and the enzymatic hydrolysis time is controlled at 40-48 hours. The ammonia nitrogen index of the enzymatic hydrolysis liquid is used to judge: it is appropriate to have an amino acid nitrogen content of more than 4.0%; 6. Separation: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is separated by plate and frame filter pressing, and the resulting clear liquid is transferred to the pre-concentration storage tank for standby use. The filter cake is crushed, drum-dried, and then packaged; 7. Concentration and drying: The separated clear liquid is passed through an evaporation concentrator to obtain a paste product with a dry matter ≥ 65%; or concentrated to 25-30% dry matter, and then transferred to a spray drying tower for drying to obtain a powder product with a moisture content ≤ 8%, and finally packaged in a packaging machine; 8. Finished product testing: After multiple tests on the finished product, the total nitrogen content is ≥8.5%, amino nitrogen ≥5.0%, moisture content ≤8%, and crude ash content ≤12%.

2. The production process for producing a quick-acting nitrogen source based on efficient enzymatic hydrolysis of plant protein according to claim 1, characterized in that: When the material is steamed, the material temperature rises to 105-110℃, the pressure value of the steamer is 0.1Mpa, and the pressure is maintained for 15 minutes.

3. The production process for producing a quick-acting nitrogen source based on efficient enzymatic hydrolysis of plant protein according to claim 1, characterized in that: The ratio of koji to starch is 1:

5.

4. The production process for producing a fast-acting nitrogen source based on efficient enzymatic hydrolysis of plant protein according to claim 1, characterized in that: During the koji material cultivation period, the material temperature must be controlled within 38°C.

Images