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.
CN1911066AInactive Publication Date: 2007-02-14湖北邦之德牧业科技有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
湖北邦之德牧业科技有限公司
Publication Date
2007-02-14
Estimated Expiration
Not applicable · inactive patent
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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.
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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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