Process of strengthening deep fermentation of soybean dregs with composite enzyme

A compound enzyme and soybean meal technology, applied in food processing, plant protein processing, animal feed, etc., can solve the problems of difficult product quality control, limited destruction of protein degradation and anti-nutritional factors, and lower than animal protein sources.

Inactive Publication Date: 2007-02-14
湖北邦之德牧业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When looking for a plant-based feed protein source that is more suitable for long-term development, people focus on soybean meal, because soybean meal is a by-product of soybean oil extraction, with a crude protein content as high as 40% to 50%, and a reasonable protein or amino acid composition. , the cost is much lower than animal protein sources, but soybean meal contains many anti-nutritional factors, which limits its application in the feed of young animals
Although artificially refined soybean protein can be added, the cost is too high, so how to eliminate or reduce the anti-nutritional factors in soybean meal has attracted much attention
Many people have done a lot of work in this regard, such as using physical methods, chemical methods, biological breeding meth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Use 1000kg of soybean meal with 40°C, 800kg of hydrating material for 1 to 2 hours, then add 5kg of compound enzyme activated by 35°C water and bacteria activated by 30°C water, that is, 5kg of Bacillus subtilis, One of 5kg of lactic acid bacteria, 1kg of yeast or their combination, mix the material, mix evenly, start fermentation, aerate or turn the material every 12 to 24 hours, when the pH of the fermented product is 4.5 to 5.5, the fermentation is over, about 72-84 hours, then drying→crushing→inspection→packaging→finished product.

Embodiment 2

[0033] Use 1000kg of soybean meal with 40°C and 800kg of hydrating material for 1 hour, then add 10kg of compound enzyme activated with 35°C water and bacteria activated with 30°C water, namely 8kg of Bacillus subtilis and 8kg of lactic acid bacteria 1, one of 2kg of yeast or its combination, mix the material, mix evenly, start fermentation, aerate or turn the material every 12 hours, when the pH of the fermented product is 4.5-5.5, the fermentation is over, and it takes about 72 hours. Then drying→crushing→inspection→packing→finished product.

Embodiment 3

[0035] Use 1000kg of soybean meal with 35°C, 800kg of hydrating material for 1.5 hours, then add 15kg of complex enzyme activated with 40°C water and bacteria activated with 30°C water, namely 10kg of Bacillus subtilis and 10kg of lactic acid bacteria 1, one of 5 kg of yeast or its combination, mix the material, mix evenly, start fermentation, aerate or turn the material every 12 to 24 hours, when the pH of the fermented product is 4.5 to 5.5, the fermentation is over, and it takes about 60 hours, then drying→crushing→inspection→packaging→finished product.

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PUM

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Abstract

A technology for intensifying the fermentation depth of bean dregs by use of composite enzyme to obtain a vegetative protein forage includes such steps as sequentially adding the water at 30-45 deg.C, activated composite enzyme, and the Bacillus subtilis, lactic ferment, yeast, or their mixture, stirring, and fermenting at 30-50 deg.C for 48-84 hr until its pH=4.5-5.5.

Description

technical field [0001] The invention relates to a process for enhancing the fermentation depth of soybean meal by adding a compound enzyme, which belongs to the technical field of biological enzymolysis and fermentation. Specifically, the anti-nutritional factors in soybean meal products are completely or basically eliminated through biological enzymolysis and fermentation, so that the protein or amino acid composition is reasonable And nutritionally balanced. Background technique [0002] In the breeding industry, different growth stages of animals have different requirements for feed. Young animals have just started to forage independently, and their digestive tracts are not yet fully developed, and the secretion of various digestive enzymes or quantities is limited, so the intake of food is limited. Very sensitive, especially when the content of anti-nutritional factors in the feed is high, it can significantly affect the health and survival of anima...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23K1/14A23K10/12A23K10/37
CPCY02P60/87
Inventor 葛向阳刘建峰吴晓峰杨亭梁运祥
Owner 湖北邦之德牧业科技有限公司
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