Yeast hydrolysate as well as preparation method and application thereof
A yeast hydrolyzate and yeast technology, applied in the field of yeast hydrolyzate and its preparation, can solve the problems of poor palatability, insufficient extraction and absorption of nutrients, waste of resources, etc., and achieve the effects of poor palatability and rich protein content.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Publication Date
- 2021-10-22
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Abstract
Description
technical field
[0001] The invention relates to the technical field of yeast hydrolyzate production, in particular to a yeast hydrolyzate and its preparation method and application. Background technique
[0002] With the development of the breeding industry, under the environment of large-scale and intensive farming, the use of antibiotics as feed additives is banned in the feed, and the health of young animals such as weaned piglets has become one of the most difficult problems for breeding enterprises. In order to solve this The problem is that the breeding environment must be improved, and more nutritious feed and additives must be used to ensure animal health, which greatly increases the cost of breeding. At the same time, with the shortage of protein feed raw materials, it has become an urgent problem to be solved in the breeding industry to find a kind of alternative protein feed raw materials.
[0003] As the earliest and most widely used microorganism, yeast is rich...
Examples
Embodiment 1
[0037] A method for preparing yeast hydrolyzate, comprising the following steps:
[0038] (1) pulverizing and mixing leech, Gynostemma pentaphyllum and Hippophae rhamnoides with a mass ratio of 0.6:1:2 to obtain a traditional Chinese medicine mixture;
[0039] (2) Mix according to the ratio of Chinese medicine mixture and soybean meal mass ratio 0.2:1, add 2 times the volume of water, then add Streptomyces BY1 (inoculum size is 12%) and yeast (inoculum size is 3%), at 31 ℃ Down fermentation 12h, obtains fermented liquid;
[0040] (3) The fermented liquid is centrifuged to obtain a concentrate whose dry matter is 180g / L, and is centrifugally washed with three times the volume of clear water, concentrated and made into concentrated milk whose dry matter is 180g / L;
[0041] (4) Raise the temperature of the concentrated milk to 53°C to adjust the pH to 4.5, add mixed enzyme preparations, and enzymatically hydrolyze for 11 hours, then raise the temperature of the concentrated milk...
Embodiment 2
[0046] The difference from Example 1 is that in step (3), twice the volume of clear water is used to centrifugally wash the obtained concentrate.
Embodiment 3
[0048] The difference from Example 1 is that in step (3), four times the volume of clear water is used to centrifugally wash the obtained concentrate.