Method for producing protein fodder by rice residue fermentation

Abstract

The present invention discloses a method for producing protein feed by utilizing fermentation of rice dregs. Said method includes the following steps: adding bulking agent into the rice dregs whose water content is 55-60% according to the ratio of 1:0.05-0.1, adding waste water obtained by producing monosodium glutamate according to the ratio of 1:0.08-0.15 and adding solid yeast according to the ratio of 1:0.08-0.15, uniformly stirring them for 8-15 sec. and mixing them and making fermentation for 22-26 hr. and drying so as to can obtain the invented product. The protein total content of said protein feed can be raised by 15%-21%.

Description

technical field [0001] The invention relates to a fermented food, in particular to a method for producing protein feed by fermenting leftover rice dregs after monosodium glutamate production. Background technique [0002] Protein is an indispensable nutrient in human food. Based on the average consumption of 70 grams of protein per person per day, the world will consume 125 million tons of edible protein a year. A large part of these proteins comes from animal products such as meat, milk, eggs, etc. Animals such as livestock, poultry and fish must consume a considerable amount of protein to grow and fatten normally. Therefore, protein feed has a decisive material effect on improving the production level of animal husbandry. Judging from the current situation in our country, most of the rural pigs are fed protein diets below 6%. Compared with feeding diets containing about 15% crude protein, the daily increase is mainly reduced by more than half, and the feed consumption per...

AI Technical Summary

Problems solved by technology

[0006] ①Yeast fermentation requires rich nutrients, but rice dregs are rich in carbon? Outside the source, the nitrogen source and other nutrients are insufficient; generally manufacturers use the method of adding nutrient sources for production, but the cost is high;

[0007] ② Yeast is a kind of aerobic bacteria, and heat is generated during the fermentation process. According to this characteristic, the general manufacturer controls the height of the rice dregs fermentation pile at about 10CM, and adopts various measures to control the product temperature below 35°C. It takes up a lot of factory buildings and consumes a lot of energy, which is also the reason why this technology cannot be promoted.