Low-viscosity fermented enzymatic soybean meal and preparation method thereof

Abstract

The invention belongs to the technical field of feed production, and discloses low-viscosity fermented enzymatic soybean meal and a preparation method thereof. The preparation method comprises: adding puffed soybeans to soybean meal as a hydrolysis raw material, wherein the mass proportion of puffed soybeans in the hydrolysis raw material is 10-30%; mixing the hydrolysis raw material with hot water according to a mass ratio of 1: (0.25-0.35), adding lipase of 1-3% of the mass of the hydrolysis raw material, and hydrolyzing at 35-45°C for 12-36h to obtain a hydrolyzed material; after the hydrolyzed material is sheared and emulsified, the water content of the hydrolyzed material is adjusted to 35-50%, and fermentation and enzymolysis are performed after inoculating a bacterial enzyme complex; the lipase is lipase A or a complex of lipase A and other lipases in a mass ratio of 1: 1. The fluidity and sensory viscosity of the fermented enzymatic soybean meal obtained by the present invention are significantly improved, the production and application efficiency is improved by 60%, and it has a fermented acid aroma, and also produces an animal-friendly meaty flavor. After being applied to feed, the diarrhea rate of suckling pigs is reduced by 65%, the feed intake is increased by 20%, and the feed-to-meat ratio is reduced by 8%.

Description

Technical Field

[0001] The invention relates to the technical field of feed production, and in particular to low-viscosity fermented enzymatically hydrolyzed soybean meal and a preparation method thereof. Background Art

[0002] It has been proven that soybean meal treated with solid bacteria and enzymes and applied to feed has a good effect on promoting the growth of livestock and poultry, and studies have shown that the feeding effect of high-moisture fermented enzymatic soybean meal (non-liquid) is better than that of dried fermented enzymatic soybean meal. However, the sensory viscosity of high-moisture fermented enzymatic soybean meal (non-liquid) is high, which makes the complete equipment of existing feed mills unable to support the efficient use of high-viscosity raw materials.

[0003] CN105211495A uses a mixed solution of NaOH and Ca(OH) to adjust the solution ion strength, uses ultrasound-assisted alkaline solution to extract soybean protein from soybean meal, and then combines high-pressure microfluidization technology to modify the protein, and finally obtains high-calcium and low-viscosity soybean protein; CN111165648A, mixes the crushed soybean meal with the NaOH solution in an extraction tank, adjusts the pH value, separates, obtains a protein solution, then adds hydrochloric acid to the protein solution, reacts, obtains a curd solution, adjusts the pH value and sugar content again, sterilizes once, adds protease, sterilizes twice, pressurizes with a high-pressure homogenizer pump, dries, granulates, and finally sprays the surface of the particles with a spray emulsion to obtain a low-viscosity soybean protein isolate product. The above two inventions are both soybean meal protein separation and processing technologies in a liquid state. The selection of related equipment and the repeated adjustment of pH value are not suitable for the pretreatment development of low-viscosity and high-moisture fermentation enzymatic soybean meal (non-liquid state). CN104365993A achieves the purpose of reducing the sensory fluidity of the material by adding 30-40% wheat bran to soybean meal, but the protein processing amount of the soybean meal in the batch is correspondingly reduced, which indirectly reduces the fermentation and enzymatic hydrolysis efficiency of soybean meal protein. CN114601023A produces deep enzymatic soybean meal through three-stage processes of liquid enzymatic hydrolysis, solid puffing and mixed enzymatic hydrolysis, but the sensory viscosity is not clarified and there is no fermentation acid aroma; for pigs, the sensory flavor of the raw materials and finished feed has an appetizing effect, which helps to improve production performance. It can be seen that this technology needs further improvement. Summary of the invention

[0004] The present invention aims to solve at least one of the above technical problems and provides low-viscosity fermented enzymatically hydrolyzed soybean meal and a preparation method thereof.

[0005] The technical solution adopted by the present invention is as follows:

[0006] A method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal comprises:

[0007] Add puffed soybeans to soybean meal as a hydrolysis raw material, with the weight of puffed soybeans accounting for 10-30% of the hydrolysis raw material;

[0008] The hydrolysis raw material is mixed with water in a mass ratio of 1: (0.25-0.35), 1-3% of the mass of the hydrolysis raw material lipase is added, and hydrolysis is carried out at 35-45°C for 12-36h to obtain a hydrolysis material;

[0009] After the hydrolyzed material is sheared and emulsified, the water content of the hydrolyzed material is adjusted to 35-50%, and the bacterial enzyme complex is inoculated to carry out fermentation and enzymatic hydrolysis.

[0010] Preferably, the lipase is lipase A, or a complex of lipase A and other lipases in a 1:1 mass ratio.

[0011] Preferably, the lipase has an enzyme activity of 5000-10000 U / g.

[0012] Preferably, the rotation speed of the shear emulsification treatment is 7000 rpm, and the treatment time is 10-30 min.

[0013] Preferably, the bacterial enzyme complex is compounded from the following raw materials in parts by weight: 3000-3500 parts of neutral protease, 2000-3000 parts of alkaline protease, 2000-2500 parts of glucose oxidase, 200-300 parts of plant lactobacillus, 50-100 parts of saccharomyces cerevisiae, 150-250 parts of Bacillus subtilis, and 350-2600 parts of enhanced powder.

[0014] Preferably, the activity of each enzyme is 50,000 U / g of neutral protease, 50,000 U / g of alkaline protease, 5,000 U / g of glucose oxidase, 10 billion CFU / g of Lactobacillus plantarum, 20 million CFU / g of Saccharomyces cerevisiae, and 10 billion CFU / g of Bacillus subtilis.

[0015] Preferably, the inoculation amount of the bacterial enzyme complex is 1-3%.

[0016] Preferably, during the fermentation and enzymolysis, the initial temperature of the fermentation raw material is 30-40°C, the ambient temperature is 25-30°C, and the fermentation and enzymolysis time is 72-120h.

[0017] The invention also discloses low-viscosity fermented enzymatically hydrolyzed soybean meal obtained by adopting any of the above methods for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. The fluidity and sensory viscosity of fermented enzymatic soybean meal produced by the method of the present invention are significantly improved, and the production and application efficiency is increased by 60%.

[0020] 2. The fermented enzymatic soybean meal produced by the method of the present invention not only has a good pretreatment effect (antigen protein clearance rate> 90%, large molecular protein peptide degree ≥ 25%), in addition to having a fermented acid aroma, but also produces an animal-friendly meaty flavor. After being applied to feed, the diarrhea rate of suckling pigs decreased by 65%, the feed intake increased by 20%, and the feed-to-meat ratio decreased by 8%. DETAILED DESCRIPTION

[0021] The technical scheme in the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Although the representative embodiments of the present invention have been described in detail, it will be understood by those skilled in the art that various modifications and changes can be made to the present invention without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the embodiments, but should be limited by the attached claims and their equivalents.

[0022] The embodiment of the present invention provides a preparation method of low-viscosity fermentation enzymatic soybean meal, comprising: adding puffed soybeans as a hydrolysis raw material to the soybean meal, wherein the weight of the puffed soybeans in the hydrolysis raw material accounts for 10-30%; mixing the hydrolysis raw material with water at a mass ratio of 1: (0.25-0.35), adding lipase in an amount of 1-3% by weight of the hydrolysis raw material, and hydrolyzing at 35-45° C. for 12-36 hours to obtain a hydrolyzed material; after shearing and emulsifying the hydrolyzed material, adjusting the water content of the hydrolyzed material to 35-50%, and inoculating a bacterial enzyme complex to perform fermentation and enzymatic hydrolysis.

[0023] Puffed soybeans contain 17% fat, which can generate glycerol and fatty acids under the action of lipase hydrolysis. Glycerol is a surfactant component that can depolarize free sulfhydryl groups, reduce sulfhydryl activity and aggregation between protein subunits. Therefore, the key to the implementation of the present invention lies in the use of puffed soybeans and the co-hydrolysis of puffed soybeans and soybean meal. Puffed soybeans have a loose texture and have a certain effect on improving rheology. At the same time, the applicant found that when the degree of fat hydrolysis in puffed soybeans is ≥70%, the rheology and sensory viscosity of the material can be significantly improved. The present invention controls the amount of puffed soybeans added, as well as the hydrolysis temperature and time, so that the degree of fat hydrolysis in the hydrolysis raw material is ≥70%, which significantly reduces the rheology and sensory viscosity of the final material. The fermented soybean meal prepared by the embodiment of the present invention also has a fermented acid aroma, which increases the feed intake of animals.

[0024] Among them, 12 hours of hydrolysis is the minimum guaranteed value for improving the fluidity of the material. Generally, when the hydrolysis time is between 12 and 36 hours, as the hydrolysis time increases, the degree of hydrolysis gradually increases, approaching complete hydrolysis. Therefore, if the hydrolysis time continues to increase, such as exceeding 36 hours, the degree of hydrolysis increases very little. In order to save time costs, the hydrolysis time is generally controlled to be 12-36 hours. The lipase used can be lipase A, or a complex of lipase A and other lipases in a mass ratio of 1:1.

[0025] In some preferred embodiments, the enzyme activity of the lipase is 5000-10000 U / g.

[0026] Shear emulsification can reduce the particle size of the material and further improve the rheological properties of the material. The material through shear emulsification can increase the action sites of the subsequent composite bacterial enzyme, so that the soybean meal pre-digestion is faster and more thorough. The speed and time of shear emulsification can be determined by those skilled in the art according to the material composition, weight, etc. For example, the speed of the shear emulsification treatment in the embodiment of the present application is 7000rpm, and the treatment time is 10-30min.

[0027] In the fermentation enzymolysis stage, the bacterial enzyme complex used is obtained by compounding the following raw materials in parts by weight: 3000-3500 parts of neutral protease, 2000-3000 parts of alkaline protease, 2000-2500 parts of glucose oxidase, 200-300 parts of plant lactobacillus, 50-100 parts of brewer's yeast, 150-250 parts of Bacillus subtilis, and 350-2600 parts of added powder.

[0028] In some preferred embodiments, the activity of each enzyme is: neutral protease 50000U / g, alkaline protease 50000U / g, glucose oxidase 5000U / g, Lactobacillus plantarum 10 billion CFU / g, Saccharomyces cerevisiae 0.02 billion CFU / g, and Bacillus subtilis 10 billion CFU / g.

[0029] The bacterial enzyme complex contains glucose oxidase, which is an aerobic dehydrogenase with antioxidant effects. It can prevent free radical oxidation from causing protein folding and aggregation, remove free radicals generated during protein degradation, consume oxygen, and create an anaerobic microenvironment between materials for the proliferation of anaerobic beneficial bacteria.

[0030] During the fermentation and enzymolysis process, the inoculation amount of the bacterial enzyme complex and the parameters of the fermentation and enzymolysis can be selected by those skilled in the art according to the substrate conditions. For example, the inoculation amount of the bacterial enzyme complex is 1-3%; during the fermentation and enzymolysis, the initial temperature of the fermentation raw material is 30-40°C, the ambient temperature is 25-30°C, and the fermentation and enzymolysis time is 72-120h.

[0031] In order to make the technical solution of the present invention clearer, the preparation method and performance of low-viscosity fermented soybean meal are described below through multiple specific embodiments.

[0032] The sources or models of some reagents used in the following examples are described as follows:

[0033] Lipase A was purchased from Sichuan Heben Bioengineering Co., Ltd., production batch 20231022001 (lipase A activity 5000-10000U / g), Lipex100T lipase was purchased from Novozym, production batch 20231027101 (Lipex100T lipase activity 5000-10000U / g). The yeast in the bacterial enzyme complex was purchased from Angel Yeast Co., Ltd., production batch: AQ20231103202. Lactobacillus plantarum and Bacillus subtilis were purchased from Shandong Genyuan Biotechnology Co., Ltd., production batches: GY20231126203, GY20231126206. Neutral protease, alkaline protease and glucose oxidase were purchased from Wuhan Xinhuayang Biological Co., Ltd., and the production batches were: 20231015001 (neutral protease activity 50000U / g), 20231015002 (alkaline protease activity 50000U / g), and 20231015003 (glucose oxidase activity 5000U / g).

[0034] The index detection method in the following embodiments is as follows:

[0035] 1. Acid value

[0036] The acid value is the mass percentage of KOH in the sample. The specific measurement method is: accurately weigh 5-10g of the sample and place it in a 250mL conical flask, add 50mL-150mL of pre-mixed neutralization solution (anhydrous ether + 95% ethanol = 1+1) and shake to dissolve (warm if necessary). Titrate with 0.1mol / L potassium hydroxide standard solution until it turns light red and does not fade within 0.5min as the end point, and perform a blank test at the same time. If the volume of the potassium hydroxide solution exceeds 10mL, use 0.5mol / L potassium hydroxide standard solution for titration instead.

[0037] ;

[0038] Where: C —Concentration of potassium hydroxide standard solution (mol / L);

[0039] V —The volume of potassium hydroxide standard solution consumed (mL);

[0040] V 0—The volume of potassium hydroxide standard solution consumed in the blank test (mL);

[0041] 56.11—The mass of fatty acid equivalent to 1 mol / L potassium hydroxide standard solution per milliliter (mg);

[0042] m—mass of the sample (g).

[0043] 2. Antigen protein degradation rate

[0044] The indirect competitive enzyme-linked immunosorbent assay (ELISA) method was used, and the kit was purchased from Tianjin Longke New City Biotechnology Co., Ltd.

[0045] Weigh 0.30g of the crushed sample and add 30mL of 1× sample extraction working solution. Extract at 37℃ for 1h, then centrifuge at 4000rpm for 5min, dilute 140 times with sample diluent, mix well, add 50μL / well of the sample to be tested, add 50μL / well of the calibrator, then add 50μL / well of the antibody working solution to the wells of the added liquid, and incubate in a shaking incubator for 10min (incubation temperature 37℃; shaking frequency: 700rpm). After incubation, wash the plate 4 times with washing working solution, pat dry, add 100μL / well of enzyme labeling reagent, incubate at 37℃ for 10min, wash the plate 4 times with washing working solution, pat dry, add 100μL / well of color development solution, incubate at 37℃ in the dark for 10min, add 100μL / well of stop solution, and read the results with an enzyme reader. The data can be entered into the calculation software and compared with the standard curve to obtain the corresponding β-conglycinin and glycinin.

[0046] 3. Quantitative determination of small peptide content, i.e. acid-soluble protein content

[0047] Accurately weigh 1.000g of sample (roughly accurate to 0.001g) (if the sample moisture is higher than 18%, the sample should be dried for 6-8 hours, then crushed and sieved through a 40-mesh sieve. This sample is the sample to be tested), add 15% trifluoroacetic acid (TCA) solution to dissolve and dilute to 50mL, mix and let stand for 5min, filter, remove the initial filtrate, and use the filtrate as a reserve solution. Absorb 10.00mL~25.00ml of filtrate, transfer to a dry digestion tube or nitrogen determination Kjeldahl flask, add about 6.4g of mixed catalyst and mix evenly with the sample, add about 12mL of concentrated sulfuric acid, and place the funnel on the digestion device, turn on the power of the digestion furnace, and set the digestion time, which is generally: stage one: 20min 200-250℃; stage two: 60min 420℃; other stages are set to 0min. After digestion, wait until the temperature drops below 400°C, put on gloves to remove the digestion rack and place it on the bracket, cool it to room temperature in the fume hood, and remove the gas hood. If there is black matter in the tube, it means that the digestion is incomplete. It should be cooled and then digested. After the digestion liquid turns clear blue-green, it can be digested for 30-60 minutes (or placed on a 1000W electric stove to heat for 50-120 minutes. Generally, after the solution turns clear blue-green, it can be digested for about 30 minutes). The subsequent distillation and titration steps are the same as the crude protein test, and the consumed hydrochloric acid standard solution V1 (mL) is determined. The blank of the acid-soluble protein test is the same as the blank of GB / T 6432-2018 "Determination of crude protein in feed by Kjeldahl method", distilled, absorbed, and titrated. The consumed salt standard solution V0 (mL) is obtained.

[0048] ;

[0049] ;

[0050] Where: V 0—blank consumed hydrochloric acid standard solution volume (mL);

[0051] V 1—Volume of hydrochloric acid standard solution consumed by the sample (mL);

[0052] V 样 —Weigh the volume of sample dissolved and fixed (mL);

[0053] V 移 —Volume of filtrate removed for digestion testing (mL);

[0054] C —Molar concentration of hydrochloric acid standard solution (mol / L);

[0055] M—mass of the sample (g);

[0056] 0.0140—millimolar mass of nitrogen;

[0057] 6.25—Average conversion factor of nitrogen to protein.

[0058] 4. Fat hydrolysis degree

[0059] The degree of fat hydrolysis is calculated with reference to the degree of protein hydrolysis:

[0060] Under the same raw material composition conditions, .

[0061] 5. Sensory viscosity evaluation

[0062] Select 5 evaluators who are sensitive to smell, color, texture, etc. to form a sensory evaluation team. The evaluators must first master the basic concepts related to the sensory properties of fermented enzymatic soybean meal and the basic principles of texture differences. The evaluators are required to make sufficient theoretical preparations before the test and be familiar with the definition and evaluation method of viscosity: Viscosity is a mechanical texture property related to resistance to flow. The viscosity test of fermented enzymatic soybean meal is related to the strength of holding the fermented enzymatic soybean meal. Determine and define the descriptors of the three sensory viscosity characteristics related to fermented enzymatic soybean meal, and make the evaluators familiar with different viscosity characteristics through training.

[0063] The evaluation process is carried out in an independent evaluation room in the laboratory. The sample numbers are randomly presented to the evaluators to ensure that each evaluator completes the evaluation of the three viscosity sensory characteristics of the differently treated samples. Each characteristic uses a 3-point scale (see Table 1 below) and calculates the weighted total score of the sensory viscosity. This evaluation process must be completed within one week and repeated 3 times.

[0064] Table 1 Definition of sensory viscosity evaluation dimensions and scale scores

[0065] .

[0066] Example 1

[0067] Preparation of fermented enzymatic soybean meal:

[0068] After soybean meal is crushed, puffed soybean is added as a hydrolysis raw material, and hot water is added to the hydrolysis raw material at a mass ratio of 1: 0.35. The hydrolysis temperature is controlled at 45°C, and then a complex of lipase A and Lipex100T lipase is inoculated at a mass ratio of 1: 1. After hydrolysis, a hydrolyzed material is obtained. The hydrolyzed material is transferred to a high-speed shear emulsification device and subjected to shear emulsification treatment at 7000rpm for 10min. The shear-emulsified material is fermented and enzymatically hydrolyzed, and 3% bacterial enzyme complex is inoculated during the fermentation and enzymatic hydrolysis process, and its components include 50000U / g 3500g of neutral protease, 50000U / g 3000g of alkaline protease, 5000U / g 2500g of glucose oxidase, 10 billion CFU / g 300g of plant lactobacillus, 200 million CFU / g 100g of saccharomyces cerevisiae, 10 billion CFU / g 250g of Bacillus subtilis, and 350g of Jiayi powder. The moisture content of the material was 46%, the initial temperature of the fermentation raw materials was controlled at 40°C, the ambient temperature was 30°C, and the fermentation and enzymatic hydrolysis lasted for 5 days.

[0069] According to the above method, multiple experimental groups and control groups were set up. The composition of the hydrolysis raw materials, the amount of lipase used in the hydrolysis process, the hydrolysis time and the acid value of the hydrolysis degree are shown in Table 2. The sensory viscosity score, antigen protein degradation rate and small peptide proportion of the fermented enzymatic soybean meal obtained in the experimental group and the control group were measured, and the results are shown in Table 2. The amount of lipase used in Table 2 is based on the mass of the hydrolysis raw materials.

[0070] Table 2

[0071] .

[0072] As can be seen from Table 2, the sensory viscosity of the fermented enzymatic soybean meal prepared in the experimental groups 1-3 was significantly improved with a score of <4, an antigen protein degradation rate of >90%, and a small peptide proportion of >25%. Compared with the experimental groups 1-3, the sensory viscosity score of the fermented enzymatic soybean meal prepared in the control group 1 without adding puffed soybeans and without fat hydrolysis was significantly higher; the control group 2 did not perform fat hydrolysis on the basis of Example 1, and compared with the comparative example 1, it was found that adding 30% puffed soybeans promoted the improvement of the sensory viscosity of the fermented enzymatic soybean meal, and fat hydrolysis helped to improve the sensory viscosity of the fermented enzymatic soybean meal; when the proportion of puffed soybeans in the material was >30% (control group 3), the sensory viscosity score of the fermented enzymatic soybean meal was similar to that of the experimental groups 1-3, indicating that the more puffed soybeans added, the better the effect of improving the sensory viscosity; the proportion of puffed soybeans in the material was <10% (control group 3). The sensory viscosity score of fermented enzymolyzed soybean meal was similar to that of comparative example 1 when the fat hydrolysis time was 12h (experimental group 4) or even extended to 48h (control group 5), which was similar to that of the sensory viscosity score of enzymolyzed soybean meal in experimental group 3. When the fat hydrolysis time was less than 12h (control group 6), the sensory viscosity score of enzymolyzed soybean meal was significantly higher than that of experimental group 3, indicating that the appropriate time range of fat hydrolysis for improving the sensory viscosity of fermented enzymolyzed soybean meal was 12-36h, and the degree of fat hydrolysis reached 70% by 12h (2.0 / 2.8*100%=71.42%). After changing the raw material composition, the degree of fat hydrolysis can still reach more than 70% after hydrolysis for 12h (experimental groups 1 and 5, 4.5 / 6.2*100=72.58%).

[0073] Application effect:

[0074] The fermented enzymatically hydrolyzed soybean meal prepared in the experimental group 1 and the control group 1-2 in Example 1 was used as suckling pig feed, and the diarrhea rate, average daily feed intake and average daily weight gain of the suckling pigs were tested, and the feed-to-meat ratio was calculated by the average daily feed intake / average daily weight gain.

[0075] 160 healthy 30-day-old suckling pigs (weight 10-12kg) were selected and randomly divided into 4 treatments including a basic diet group and 3 fermented enzymatic soybean meal application treatment groups according to the principle of similar age, breed, weight and feeding environment. Each treatment had 4 replicates, 10 pigs in each replicate, and the experimental pigs were 30-53 days old. The experimental period was 24 days, and the 3 days before the experiment were the pre-feeding stage. Weigh at the same time point at the beginning and end of the experiment, and record the total weight of each replicate experimental pig. During the experiment, the pigs were free to eat and drink water, and the feed intake of each replicate was recorded every day, and the diarrhea of ​​each replicate pig was also recorded. Feeding management, immunization and deworming procedures were carried out as usual. The results are shown in Table 3.

[0076] Table 3

[0077] .

[0078] As can be seen from Table 3, when the low-viscosity fermented enzymatic soybean meal prepared in Experimental Group 1 of Example 1 of the present invention is used to make feed, the feeding efficiency is increased by 60% and the feed production capacity is increased by 25% compared with the control group 1. After being applied to suckling pigs, the diarrhea rate can be reduced by 65% ​​compared with the basic feed group, the average feed intake is increased by 20% and the feed-to-meat ratio is reduced by 8%.

[0079] Example 2-11

[0080] Preparation method of fermented enzymatic soybean meal:

[0081] The crushed soybean meal is compounded with puffed soybeans as a hydrolysis raw material, wherein the puffed soybeans account for 10-30% by weight. Taking the hydrolysis raw material as the base, add water and 1-3% lipase of the hydrolysis raw material mass in a mass ratio of 1: (0.25-0.35). At this time, the moisture content of the wet material is 30-35%. Hydrolyze at 35-45°C for 12-36h; then transfer the material to a high-speed shear emulsification device for shear emulsification treatment (7000rpm, 10-30min) for standby use; adjust the moisture content of the emulsified wet material to 35-50%, inoculate 1-3% bacterial enzyme complex including 3000g of neutral protease 50000U / g, 3000g of alkaline protease 50000U / g, 2000g of glucose oxidase 5000U / g, 300g of Lactobacillus plantarum 10 billion CFU / g, 50g of Saccharomyces cerevisiae 0.02 billion CFU / g, 200g of Bacillus subtilis 10 billion CFU / g, and 1450g of Jiayi powder. , hydrolyze at 30-40℃ for 72-120h to obtain fermented enzymatic soybean meal.

[0082] Example 2-11 Fermented enzymatic soybean meal was prepared according to the above method, and the specific raw materials and parameters are shown in Table 4. The sensory viscosity score, antigen protein degradation rate and small peptide proportion of the fermented enzymatic soybean meal prepared in Example 2-11 were measured, and the results are shown in Table 5. In Table 4, "parts" means "parts by weight", "A" means "lipase A" and "T" means "Lipex100T".

[0083] Table 4 Raw materials and parameters of Examples 2-11

[0084] .

[0085] Table 5 Performance index results of Examples 2-11

[0086] .

[0087] As can be seen from Table 5, the sensory viscosity score of the fermented enzymatic soybean meal prepared in Example 2-11 is in the range of 2.4 to 4.0, the antigen protein degradation rate is in the range of 91.3 to 95.5%, and the small peptide accounts for 24.5 to 28.0%, indicating that within the technical scope of the present invention, the fermented enzymatic soybean meal with low viscosity, good pretreatment effect and fermented acid aroma can be obtained by appropriate combination of raw material compatibility, lipase addition scheme and hydrolysis parameters, shear emulsification time and fermentation enzymatic parameters.

[0088] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that the technical solutions described in the above embodiments may still be modified, or some or all of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal, characterized in that: Include: Add puffed soybeans to soybean meal as a hydrolysis raw material, with the weight of puffed soybeans accounting for 10-30% of the hydrolysis raw material; The hydrolysis raw material is mixed with water in a mass ratio of 1: (0.25-0.35), 1-3% of the mass of the hydrolysis raw material is added with lipase, and hydrolyzed at 35-45°C for 12-36h to make the fat hydrolysis degree in the puffed soybeans ≥70%, thereby obtaining a hydrolyzed material; After the hydrolyzed material is sheared and emulsified, the water content of the hydrolyzed material is adjusted to 35-50%, and the bacterial enzyme complex is inoculated to perform fermentation and enzymatic hydrolysis; The bacterial enzyme complex is compounded from the following raw materials in parts by weight: 3000-3500 parts of neutral protease, 2000-3000 parts of alkaline protease, 2000-2500 parts of glucose oxidase, 200-300 parts of plant lactobacillus, 50-100 parts of brewer's yeast, 150-250 parts of bacillus subtilis and 350-2600 parts of added powder.

2. The method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal according to claim 1, characterized in that: The enzyme activity of the lipase is 5000-10000 U / g.

3. The method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal according to claim 1, characterized in that: The rotation speed of the shear emulsification treatment is 7000 rpm, and the treatment time is 10-30 min.

4. The method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal according to claim 1, characterized in that: Neutral protease 50000U / g, alkaline protease 50000U / g, glucose oxidase 5000U / g, Lactobacillus plantarum 10 billion CFU / g, Saccharomyces cerevisiae 20 million CFU / g, Bacillus subtilis 10 billion CFU / g.

5. The method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal according to claim 1, characterized in that: The inoculation amount of the bacterial enzyme complex is 1-3%.

6. The method for preparing low-viscosity fermented enzymatically hydrolyzed soybean meal according to claim 1, characterized in that: During the fermentation and enzymolysis, the initial temperature of the fermentation raw material is 30-40° C., the ambient temperature is 25-30° C., and the fermentation and enzymolysis time is 72-120 hours.

7. Low-viscosity fermented enzymolyzed soybean meal obtained by the method for preparing low-viscosity fermented enzymolyzed soybean meal as described in any one of claims 1 to 6.