Fermented soybean meal as well as preparation method and application thereof

Abstract

The invention relates to fermented soybean meal as well as a preparation method and application thereof, and the preparation method comprises the following steps: mixing all fermentation raw materials required by fermentation of the current batch to prepare a fermentation material; and fermenting the fermentation material until the content of a target component in an obtained fermentation system reaches a preset level, and preparing fermented soybean meal, wherein the fermentation raw materials comprise fermentation water, crushed soybean meal, zymophyte and enzyme; the fermentation water contains condensate water obtained by condensing dry tail gas generated by drying other batches of fermented soybean meal. According to the application, the fermented soybean meal is prepared in a biological fermentation and enzymolysis combined manner, and condensate water obtained by condensing dry tail gas generated by drying other batches of fermented soybean meal is added into the fermentation water, so that the recycling of the condensate water is realized; the time consumed from fermentation to the time when the content of the target component in the obtained fermentation system reaches the preset level is not obviously prolonged, the utilization rate of fermentation equipment is increased, and the fermentation cost is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of biological fermentation, and in particular to fermented soybean meal and a preparation method and application thereof. Background Art

[0002] Soybean meal is a byproduct of soybean processing. It is rich in protein, with a protein content of 35% to 50%, and a relatively rich and balanced amino acid composition. It is the main raw material for making animal feed and is widely used in poultry and aquaculture. Most anti-nutritional factors in soybean meal are destroyed during soybean processing (such as baking and extrusion). However, some heat-stable soybean anti-nutritional factors are difficult to remove. Soybean globulin (11S) and β-conglycinin (7S), which account for 70% of soybean protein, are difficult to effectively degrade by heating. In addition, undesirable oligosaccharides, phytic acid and other components in soybean meal cannot be effectively removed by heating.

[0003] Therefore, in the process of preparing feed with soybean meal, researchers are more concerned about how to improve the quality of fermented soybean meal (including how to better reduce the content of antigenic proteins).

[0004] However, with the rapid development of the breeding industry and increasingly fierce market competition, how to reduce the cost of feed production has received more and more attention, and providing more cost-effective fermented soybean meal for the breeding end has become the focus of the industry. In view of this, this application is specially filed. Summary of the invention

[0005] The embodiment of the present application provides a method for preparing fermented soybean meal. The fermented soybean meal prepared by the preparation method can effectively reduce the cost of fermented soybean meal feed.

[0006] In a first aspect of the present application, a method for preparing fermented soybean meal is provided, the preparation method comprising the following steps:

[0007] Mixing various fermentation raw materials required for fermenting soybean meal in the current batch to prepare fermentation materials; and,

[0008] fermenting the fermentation material until the content of the target component in the obtained fermentation system no longer increases, thereby preparing fermented soybean meal;

[0009] in,

[0010] The fermentation raw materials include fermentation water, crushed soybean meal, fermentation bacteria and enzymes;

[0011] The fermentation water includes condensed water obtained by condensing dry tail gas generated by drying other batches of fermented soybean meal.

[0012] In some embodiments of the present application, the fermentation water includes the condensed water and the dilution water; the mass ratio of the condensed water to the dilution water is 1:(5-25).

[0013] In some embodiments of the present application, the mass ratio of the condensed water to the dilution water is 1:(6-24).

[0014] In some embodiments of the present application, the step of preparing condensed water includes: drying the other batches of fermented soybean meal, collecting dry tail gas I from the initial drying stage, condensing it, and preparing condensed water.

[0015] In some embodiments of the present application, the conditions of the initial drying stage include: a drying temperature of 65° C. to 85° C. and a duration of 5 min to 15 min.

[0016] In some embodiments of the present application, the initial drying stage lasts until 10±3 minutes from the start of drying.

[0017] In some embodiments of the present application, the step of preparing the fermentation water comprises:

[0018] During the drying process of other batches of fermented soybean meal, the drying tail gas II from other drying stages is collected and introduced into the fermentation raw material.

[0019] In some embodiments of the present application, the dry tail gas II is introduced into the fermentation water to prepare the fermentation water.

[0020] In some embodiments of the present application, the conditions of the other drying stages include: a drying temperature of 65° C. to 85° C. and a duration of 15 min to 30 min.

[0021] In some embodiments of the present application, the other drying stage starts from the 10th ± 3 minutes of drying to the 30th ± 3 minutes.

[0022] In some embodiments of the present application, the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and plant lactic acid bacteria.

[0023] In some embodiments of the present application, the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and Lactobacillus plantarum.

[0024] In some embodiments of the present application, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each fermentation bacteria is as follows:

[0025]

[0026] In some embodiments of the present application, the enzymes required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase;

[0027] Optionally, the enzymes required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase;

[0028] Further optionally, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each enzyme is as follows:

[0029]

[0030]

[0031] In some embodiments of the present application, the fermentation conditions of the current batch of fermented soybean meal and other batches of fermented soybean meal independently include: airtight, initial humidity of 40% to 60%, and initial temperature of 30°C to 35°C.

[0032] In some embodiments of the present application, the target component includes an animal feed indicator component.

[0033] In some embodiments of the present application, the animal feed indicator components include one or more of small peptides and organic acids.

[0034] In some embodiments of the present application, the organic acid comprises lactic acid.

[0035] In some embodiments of the present application, the particle size of the crushed soybean meal required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal is 1 mm to 4 mm, and optionally 1.5 mm to 3 mm.

[0036] In a second aspect of the present application, the present application provides a fermented soybean meal, wherein the fermented soybean meal is prepared by the preparation method described in the first aspect.

[0037] In the third aspect of the present application, the present application provides a feed, which comprises the fermented soybean meal described in the second aspect.

[0038] In a fourth aspect of the present application, the present application provides a method for preparing a feed, the preparation method comprising the following steps:

[0039] The fermented soybean meal is prepared by the preparation method described in the first aspect; and

[0040] The fermented soybean meal is dried and crushed to prepare feed.

[0041] In some embodiments of the present application, the temperature for drying the fermented soybean meal is 50°C to 60°C.

[0042] In a fifth aspect of the present application, the present application provides a diet, which includes the feed and daily diet described in the third aspect.

[0043] In some embodiments of the present application, the main ingredient of the diet is corn.

[0044] In some embodiments of the present application, the mass ratio of the feed to the diet is 5:(80-120).

[0045] In a sixth aspect of the present application, the present application provides a method for preparing the diet described in the first five aspects, the preparation method comprising the following steps:

[0046] preparing feed using the preparation method described in the fourth aspect; and,

[0047] The feed and the daily diet are mixed to prepare a feed.

[0048] Compared with the traditional technology, the beneficial effects of this application include:

[0049] The present application adopts a combination of biological fermentation and enzymatic hydrolysis to prepare fermented soybean meal. Condensed water obtained by condensing dry tail gas produced by drying other batches of fermented soybean meal is added to the fermentation water, thereby realizing the recycling and reuse of condensed water. The time taken for fermentation until the content of the target component in the obtained fermentation system reaches a preset level is not significantly extended, thereby improving the utilization rate of the fermentation equipment and reducing the fermentation cost. In addition, the present application has a simple process, facilitates precise control of the reaction process, and is suitable for large-scale industrial production. DETAILED DESCRIPTION

[0050] The present invention will be further described in detail below in conjunction with the embodiments and examples. It should be understood that these embodiments and examples are only used to illustrate the present invention and are not used to limit the scope of the present invention. The purpose of providing these embodiments and examples is to make the understanding of the disclosure of the present invention more thorough and comprehensive. It should also be understood that the present invention can be implemented in many different forms and is not limited to the embodiments and examples described herein. Those skilled in the art can make various changes or modifications without violating the connotation of the present invention, and the equivalent form obtained also falls within the protection scope of the present application. In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the present invention. It should be understood that the present invention can be implemented without one or more of these details.

[0051] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing implementation modes and embodiments and are not intended to limit the present invention.

[0052] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0053] The terms "and / or", "or / and", and "and / or" used in this article include any one of two or more related listed items, and also include any and all combinations of related listed items, and the arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, the technical solution that is all connected by "logical OR"), and also includes any and all combinations of A, B, C, and D, that is, the combination of any two or any three of A, B, C, and D, and also includes the combination of four of A, B, C, and D (that is, the technical solution that is all connected by "logical AND").

[0054] As used herein, "plurality", "multiple", "multiple times", "multiples", etc., unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0055] As used herein, "combination thereof", "any combination thereof", "any combination thereof" etc. include all suitable combinations of any two or more of the listed items.

[0056] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of the present invention, solve the technical problem of the present invention, and achieve the expected technical effect of the present invention.

[0057] Herein, “preferred”, “better”, “more preferred” and “suitable” are merely used to describe implementation methods or examples with better effects, and it should be understood that they do not constitute limitations on the scope of protection of the present invention.

[0058] Herein, “further”, “furthermore”, “particularly”, etc. are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present invention.

[0059] In this article, "optionally", "optional", and "optional" mean optional, that is, any one of the two parallel options of "yes" or "no". If there are multiple "options" in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "option" is independent.

[0060] In this document, the terms "first", "second", "third", "fourth", etc. in "the first aspect", "the second aspect", "the third aspect", "the fourth aspect", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0061] In this article, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0062] Herein, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval, and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, and each numerical value between the two numerical endpoints. Unless otherwise specified, when a numerical interval only refers to integers within the numerical interval, it includes the two endpoint integers of the numerical range, and each integer between the two endpoints. In this article, it is equivalent to directly listing each integer, such as t is an integer selected from 1 to 10, indicating that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges included therein.

[0063] The temperature parameters in this article, if not specifically limited, are allowed to be either constant temperature treatment or to vary within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the accuracy range of the instrument control. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0064] In the present invention, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass volume percentage.

[0065] All documents mentioned herein are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the invention purpose and / or technical solution of this application, the cited documents involved in this invention are cited with all contents and all purposes. When the cited documents are involved in this invention, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this invention, the examples and preferred embodiments of the cited relevant technical features may also be incorporated into this application as references, but are limited to the ability to implement the present invention. It should be understood that when the content of the citation conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description in this application.

[0066] Fermented soybean meal is combined with modern microbial technology. The anti-nutritional factors in soybean meal can be effectively eliminated through the fermentation of microorganisms. At the same time, the protease produced by microbial fermentation can effectively degrade soybean antigen protein into high-quality small molecule protein, and can produce active substances such as probiotics, oligopeptides, glutamic acid, lactic acid, vitamins, UGF (unknown growth factor), etc. Some oligopeptides produced after degradation of soybean antigen protein have antibacterial effects. At the same time, microorganisms themselves will also produce antibacterial substances such as bacteriocins, which can replace the use of some antibiotics. A large amount of probiotics, lactic acid, prebiotics, etc. are also generated during the fermentation process. At the same time, microbial fermentation also has the effects of improving the palatability of soybean meal, improving the digestion and absorption of nutrients, promoting growth, and reducing diarrhea. The method of microbial fermentation to treat soybean meal has become a hot topic in current research.

[0067] At present, the fermentation process of soybean meal mainly includes anaerobic fermentation process, aerobic fermentation process and a two-stage fermentation process combining aerobic and anaerobic. The anaerobic fermentation process mainly uses lactic acid bacteria for fermentation, uses lactic acid bacteria to produce organic acids, and combines enzyme preparations for enzymatic hydrolysis. The aerobic process is mainly fermented by Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, Bacillus licheniformis, Bacillus coagulans and other bacterial agents. Compared with the anaerobic process, the aerobic process uses the protease and cellulase produced by Aspergillus and spore-forming fungi to effectively degrade the antigenic protein and crude fiber in soybeans. The two-stage fermentation process combining aerobic and anaerobic combines the characteristics of aerobic and anaerobic processes. It first uses aerobic bacteria to produce protease and cellulase, and then uses lactic acid bacteria to produce organic acids. Examples of current fermentation soybean meal processes are as follows:

[0068] CN112042812A records an aerobic fermentation process using Aspergillus oryzae and yeast for fermentation. The fermented soybean meal obtained has stable and reliable quality, is rich in digestive enzymes and yeast metabolites, and has high crude protein and acid-soluble protein contents; the fermented soybean meal obtained has stable and reliable quality, is rich in digestive enzymes and yeast metabolites, and has high crude protein and acid-soluble protein contents, an in vitro bionic digestibility of ≥80%, low anti-nutritional factors, and good palatability and food-inducing effects.

[0069] CN 101081055 B describes an anaerobic fermentation process, which uses fungi N.frontalis, rumen bacteroides and lactobacillus as fermentation strains to prepare fermentation seeds, then adds a fermentation regulator, mixes with soybean meal and then performs sealed fermentation for more than 3 days, which can effectively eliminate heat-stable anti-nutritional factors such as soybean antigen protein.

[0070] CN104012755B records a method for efficiently producing fermented soybean meal in two steps of fermentation. Bacillus subtilis, an aerobic bacterium with high protease production ability, is used as the main strain of the first shallow plate fermentation. After aerobic fermentation for 1-2 days, fermented soybean meal with high protease activity is obtained. The shallow plate fermented soybean meal is mixed with lactic acid bacteria and other unsterilized soybean meal as a similar protease preparation for the second step of stacking fermentation. After stacking fermentation, the crude protein content of soybean meal is more than 50%, and the content of small molecule peptides is higher than 10%. Mixed bacteria fermented soybean meal can improve the palatability of animals, promote digestion and absorption of animals, balance the intestinal microbial environment of animals, and improve animal immunity.

[0071] CN201910055343.0 records a highly palatable palm kernel meal and a preparation method thereof, the preparation method comprising: mixing the fermented soybean meal dry condensate with water to prepare a dilute acid solution, heating, mixing the dilute acid solution with the palm kernel meal, the temperature after mixing is 60-65°C, and the pH is 4.5-5.0. Add an enzyme solution composed of acid β-mannanase, cellulase and xylanase to the mixed material to enzymolyze the palm kernel meal. Anti-nutritional factors are greatly reduced, the viscosity of intestinal contents is reduced, the bioavailability of nutrients is improved, and the interference of β-mannan on glucose absorption is eliminated, which greatly improves the energy utilization of cake meal. The main purpose of this process is to utilize the low pH characteristics of the condensate to accelerate the enzymolysis effect of acidic β-mannanase, cellulase and xylanase. However, this process is not suitable for fermented soybean meal.

[0072] In general, the current fermentation soybean meal process mainly focuses on improving the quality. In this regard, one of the purposes of this application is to provide a preparation process for fermented soybean meal to reduce the fermentation cost. The technical solution includes:

[0073] The first aspect of the present application

[0074] The present application provides a method for preparing fermented soybean meal, the preparation method comprising the following steps:

[0075] Mixing various fermentation raw materials required for fermenting soybean meal in the current batch to prepare fermentation materials; and,

[0076] fermenting the fermentation material until the content of the target component in the obtained fermentation system no longer increases, thereby preparing fermented soybean meal;

[0077] in,

[0078] The fermentation raw materials include fermentation water, crushed soybean meal, fermentation bacteria and enzymes;

[0079] The fermentation water includes condensed water obtained by condensing dry tail gas generated by drying other batches of fermented soybean meal.

[0080] The present application does not particularly limit the preparation process of other batches of fermented soybean meal, which may be the same as or different from the preparation process of the current batch of fermented soybean meal.

[0081] In the present application, “the content of the target component no longer increases” means that the content of the target component in the sample detected in two adjacent samplings does not change substantially.

[0082] The present application adopts a combination of biological fermentation and enzymatic hydrolysis to prepare fermented soybean meal. Condensed water obtained by condensing dry tail gas produced by drying other batches of fermented soybean meal is added to the fermentation water, thereby realizing the recycling and reuse of condensed water. The fermentation time required for the target component content in the obtained fermentation system to reach a preset level is shorter, thereby improving the utilization rate of the fermentation equipment and reducing the fermentation cost. In addition, the present application has a simple process, facilitates precise control of the reaction process, and is suitable for large-scale industrial production.

[0083] Furthermore, the fermentation water used is added with an appropriate amount of condensed water collected from the dry tail gas produced in the appropriate drying stage of condensing other batches of fermented soybean meal, and fermented with the fermentation water and the fermentation materials including crushed soybean meal, fermentation bacteria and enzymes. The target component content in the resulting fermentation system can quickly reach the preset level, shortening the fermentation cycle. For example, the organic acid and small peptide content in the resulting fermentation system can reach the level of preparing feed under the condition of short time consumption. In addition, the reuse of condensed water saves part of the fermentation water and can reduce the fermentation cost. At the same time, the condensed water contains beneficial components that are beneficial to the proliferation of lactic acid bacteria, which can accelerate the growth of yeast and lactic acid bacteria, and produce more flavor substances. The feed product prepared with the resulting fermented soybean meal has better flavor and higher palatability.

[0084] In some examples, the fermentation water includes the condensed water and the dilution water; the mass ratio of the condensed water to the dilution water is 1:(5-25) (for example, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23, 1:24, 1:25). The present application does not specifically limit the type of dilution water, which can be tap water, distilled water, purified water, etc. Optionally, the mass ratio of the condensed water to the dilution water is 1:(6-24).

[0085] In some of the examples, the step of preparing the condensed water includes: drying the other batches of fermented soybean meal, collecting the dry tail gas I from the initial drying stage, condensing it, and preparing the condensed water.

[0086] Optionally, the conditions of the initial drying stage include: a drying temperature of 65°C to 85°C (for example, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85°C) and a duration of 5min to 15min (for example, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15min).

[0087] Further optionally, the initial drying stage lasts from the start of drying to 10±3 minutes (for example, 7th, 8th, 9th, 10th, 11th, 12th, 13th minutes).

[0088] In some examples, the step of preparing the fermentation water includes:

[0089] Mixing the condensed water and the dilution water to prepare a mixed liquid;

[0090] During the drying process of other batches of fermented soybean meal, dry tail gas II from other drying stages is collected, and the dry tail gas II is introduced into the mixed liquid to prepare water for fermentation. In the process of preparing fermented soybean meal, the present application introduces dry tail gas produced in other stages of drying other fermented soybean meal into fermentation raw materials, especially fermentation water, and can also achieve temperature control of fermentation water, realize the reuse of heat from dry tail gas, and help reduce fermentation costs.

[0091] Optionally, the conditions of the other drying stages include: a drying temperature of 65°C to 85°C (for example, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85°C) and a duration of 15min to 30min (for example, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30min).

[0092] Further optionally, the other drying stages start from the 10th ± 3 minutes (for example, the 7th, 8th, 9th, 10th, 11th, 12th, 13th minutes) of drying and last to the 30th ± 3 minutes (for example, the 27th, 28th, 29th, 30th, 31st, 32nd, 33rd minutes).

[0093] In some examples, the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and Lactobacillus plantarum.

[0094] Optionally, the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and Lactobacillus plantarum.

[0095] Further optionally, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each fermentation bacteria is as follows:

[0096]

[0097]

[0098] In some examples, the enzymes required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase.

[0099] Optionally, the enzymes required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase.

[0100] Further optionally, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each enzyme is as follows:

[0101]

[0102] In some of the examples, the fermentation conditions of the current batch of fermented soybean meal and other batches of fermented soybean meal independently include: airtight, initial humidity of 40% to 60% (for example, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%), and initial temperature of 30°C to 35°C (for example, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C).

[0103] In some of these examples, the target ingredient includes an animal feed indicator ingredient.

[0104] Optionally, the animal feed indicator components include one or more of small peptides and organic acids.

[0105] Further optionally, the organic acid comprises lactic acid.

[0106] In some of the examples, the particle size of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal is 1 mm to 4 mm (for example, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, 3.5 mm, 4 mm), optionally 1.5 mm to 3 mm.

[0107] The second aspect of the present application

[0108] The present application provides a fermented soybean meal, which is prepared by the preparation method described in the first aspect.

[0109] The third aspect of the present application

[0110] The present application provides a feed, which comprises the fermented soybean meal described in the second aspect.

[0111] The fourth aspect of the present application

[0112] The present application provides a method for preparing a feed, the method comprising the following steps:

[0113] The fermented soybean meal is prepared by the preparation method described in the first aspect; and

[0114] The fermented soybean meal is dried and crushed to prepare feed.

[0115] Optionally, the temperature for drying the fermented soybean meal is 50°C to 60°C (for example, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C).

[0116] The fifth aspect of the present application

[0117] The present application provides a feed, which comprises the feed and daily diet described in the first aspect.

[0118] Optionally, the main ingredient of the diet is corn.

[0119] Optionally, the mass ratio of the feed to the diet is 5:(80-120), for example, 5:80, 5:85, 5:90, 5:95, 5:100, 5:105, 5:110, 5:115, 5:120.

[0120] The sixth aspect of the present application

[0121] The present application provides a method for preparing the feed described in the fifth aspect, the preparation method comprising the following steps:

[0122] preparing feed using the preparation method described in the fourth aspect; and,

[0123] The feed and the daily diet are mixed to prepare a feed.

[0124] The embodiments of the present invention will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are preferably referred to the guidance provided in the present invention, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0125] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0126] In the following embodiments and comparative examples, the equipment used (drying box, waste heat recovery device, etc.) is commonly used fermentation equipment. As for the waste heat recovery device, the principle of the waste heat recovery system includes: the hot air and cold air coming out of the dryer enter the waste heat exchanger at the same time, and the principle of heat exchange is used to force the hot air to cool down, and condensed water is generated below the dew point temperature.

[0127] In the following examples and comparative examples, fermentation bacteria, enzyme preparations and other raw materials are all commercially available.

[0128] Bacillus licheniformis comes from Jiangsu Weikan Biotechnology Co., Ltd., Pediococcus pentosaceus comes from Shandong Yihao Biotechnology Co., Ltd., Lactobacillus casei comes from Shandong Weiang Biotechnology Co., Ltd., Lactobacillus plantarum comes from Guangzhou Weiyuan Biotechnology Co., Ltd., and Pediococcus acidilactici comes from Dongbilan Biotechnology Co., Ltd.

[0129] Xylanase and pectinase were sourced from Shandong Kangdian Biotechnology Co., Ltd.; acid protease (special protease for fermented soybean meal) and β-mannanase were sourced from Ningxia Xiasheng Biotechnology Co., Ltd.; amylase was sourced from Jiangsu Yinong Biotechnology Co., Ltd.; cellulase and hemicellulase were sourced from Shandong Longkote Biotechnology Co., Ltd.

[0130] The soybean meal in Comparative Example 1, Example 1, and Examples 4 to 10 came from Yihai Kerry, and the soybean meal in Example 2 and Example 3 came from COFCO Group and Cargill, respectively.

[0131] Comparative Example 1:

[0132] This comparative example provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0133] (1) Raw material preparation: 30 tons of finished soybean meal were crushed to a particle size of 1.5 mm to 2.0 mm and transported to raw material tank 1 for standby use.

[0134] (2) Preparation of fermentation water:

[0135] The remaining soybean meal is fermented conventionally and then sent to a drying oven for drying (75°C).

[0136] The dry tail gas from 0min to 10min coming out of the drying box enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:3 (mass ratio) to obtain a mixed liquid, which is heated to 60°C to 65°C and the pH value is adjusted to 4.5 to 5.5.

[0137] (3) Acid hydrolysis-enzyme hydrolysis combined treatment: Add enzyme preparation (containing 30 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 50 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 30 kg of pectinase with an enzyme activity of 30,000 U / g and 30 kg of β-mannanase with an enzyme activity of 50,000 U / g) and water after heating and pH adjustment in step (2), mix well, and require that the initial water content be controlled at 40% to 60%. Closed culture, acid hydrolysis-enzyme hydrolysis combined treatment for 50 hours, start sampling and measuring indicators, and stop the treatment until the content of small peptides and organic acid indicators no longer increases.

[0138] (5) Product: After the treatment, the obtained soybean meal was dried at a constant temperature of 55°C and crushed to obtain a soybean meal feed product, which was marked as Product 1. The content of its main components is shown in Table 1.

[0139] Wherein, in step (2), the conventional fermentation process steps of soybean meal include:

[0140] 1) 30 tons of other soybean meal are crushed and the particle size is controlled within 1.0 mm to 3.0 mm.

[0141] 2) adding fermentation bacteria (600kg of Bacillus licheniformis containing more than 20 billion / gram of viable bacteria, 450kg of Pediococcus pentosaceus containing more than 10 billion / gram of viable bacteria, 300kg of Lactobacillus casei containing more than 10 billion / gram of viable bacteria, 300kg of Lactobacillus plantarum containing more than 20 billion / gram of viable bacteria, 350kg of Lactococcus lactis containing more than 10 billion / gram of viable bacteria) to the soybean meal after the pulverization in step 1), and then adding Tap water and enzyme preparation (enzyme preparation includes 30kg xylanase with an enzyme activity of 200,000 U / g, 45kg protease with an enzyme activity of 200,000 U / g, 30kg amylase with an enzyme activity of 10,000 U / g, 50kg cellulase with an enzyme activity of 20,000 U / g, 45kg hemicellulase with an enzyme activity of 50,000 U / g, 30kg pectinase with an enzyme activity of 30,000 U / g and 30kg beta mannanase with an enzyme activity of 50,000 U / g) are mixed evenly. The amount of tap water added is controlled at 40% to 60% of the initial moisture. Closed culture is carried out, and sampling is started to measure the fermentation index after fermentation for 50 hours, and the fermentation is stopped when the content of small peptides and organic acid indexes no longer increases.

[0142] Index testing of finished products:

[0143] Moisture content: constant weight method at 105℃;

[0144] Crude protein content: using the micro-Kjeldahl method (GB / T 5511-2008);

[0145] Small peptide content: using trichloroacetic acid (TCA) method (GB / T 22492-2008);

[0146] Organic acid (i.e. lactic acid): using HPLC method, weigh an appropriate amount of sample, add a certain volume of pure water, shake evenly, let stand, and then use a pH meter to detect;

[0147] Flavor substance content: gas chromatography method.

[0148] Comparative Example 2:

[0149] This comparative example provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0150] (1): Same as Example 4.

[0151] (2): The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying at 85°C. The drying tail gas from 0min to 10min enters the waste heat recovery device for heat exchange to generate condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters the storage tank 1. It is heated to 60°C to 65°C, and the pH value is adjusted to 4.5 to 5.5.

[0152] (3) Acid hydrolysis-enzyme hydrolysis combined treatment: Add enzyme preparation (containing 45 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 30 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 45 kg of pectinase with an enzyme activity of 30,000 U / g and 45 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the water after heating and pH adjustment in step (2), mix well, and require that the initial water content be controlled at 40% to 60%. After 50 hours of treatment, start sampling and measuring indicators, and stop fermentation when the content of small peptides and organic acid indicators no longer increases.

[0153] (5) After the treatment, the obtained soybean meal was dried at a constant temperature of 60° C. and crushed to obtain a finished soybean meal feed product, which was marked as Product 2. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0154] Comparative Example 3:

[0155] This comparative example provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0156] (1): Same as Example 4.

[0157] (2): The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying at 85°C. The dry tail gas from 0min to 10min enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 10min to 30min is directly introduced into storage tank 1 through a pipeline. Heat to 60°C to 65°C, and adjust the pH value to 4.5 to 5.5.

[0158] (3) Acid hydrolysis-enzyme hydrolysis combined treatment: Add enzyme preparation (containing 45 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 30 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 45 kg of pectinase with an enzyme activity of 30,000 U / g and 45 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the water after heating and pH adjustment in step (2), mix well, and require that the initial water content be controlled at 40% to 60%. After 50 hours of treatment, start sampling and measuring indicators, and stop fermentation when the content of small peptides and organic acid indicators no longer increases.

[0159] (5) After the treatment, the obtained soybean meal was dried at a constant temperature of 60° C. and crushed to obtain a soybean meal feed product, which was marked as Product 3. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0160] Comparative Example 4:

[0161] This comparative example provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0162] (1) Raw material preparation: 30 tons of finished soybean meal were crushed to a particle size of 2.0 mm to 3.0 mm, and transported to raw material tank 1 for standby use through an auger.

[0163] (2) Add fermentation bacteria: 450 kg of Bacillus licheniformis with a live cell count of more than 20 billion / g, 300 kg of Pediococcus pentosaceus with a live cell count of more than 10 billion / g, 300 kg of Lactobacillus casei with a live cell count of more than 10 billion / g, 400 kg of Lactobacillus plantarum with a live cell count of more than 20 billion / g, and 450 kg of Lactococcus lactis with a live cell count of more than 10 billion / g.

[0164] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dry tail gas at 0°C to 30 minutes was introduced into a storage tank 1 filled with tap water to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0165] (4) Fermentation: Add enzyme preparation (containing 45 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 30 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 45 kg of pectinase with an enzyme activity of 30,000 U / g and 45 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the fermentation water after heating in step (3) and the bacterial agent in step (2), mix them evenly, and require that the initial water content be controlled at 40% to 60%. After fermentation for 50 hours, start sampling to measure the fermentation index, and stop fermentation when the content of small peptides and organic acid indexes no longer increases.

[0166] (5) After fermentation, the fermented soybean meal was dried at a constant temperature of 60° C. and crushed to obtain a fermented soybean meal feed product, which was marked as Product 4. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0167] Embodiment 1:

[0168] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0169] (1) Raw material preparation: 30 tons of finished soybean meal were crushed to a particle size of 2.0 mm to 3.0 mm, and transported to raw material tank 1 for standby use through an auger.

[0170] (2) Add fermentation bacteria: 600 kg of Bacillus licheniformis with a live cell count of more than 20 billion / g, 450 kg of Pediococcus pentosaceus with a live cell count of more than 10 billion / g, 300 kg of Lactobacillus casei with a live cell count of more than 10 billion / g, 300 kg of Lactobacillus plantarum with a live cell count of more than 20 billion / g, and 350 kg of Lactococcus lactis with a live cell count of more than 10 billion / g.

[0171] (3) Preparation of fermentation water: After conventional fermentation (refer to comparative example 1), other soybean meal is transferred to a drying oven for drying at 75°C. The dry tail gas from the drying oven at 0 to 10 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:5 (mass ratio), and the resulting mixed liquid enters storage tank 1. The dry tail gas from 10 to 30 minutes in the drying oven is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0172] (4) Fermentation: Add enzyme preparation (containing 30 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 50 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 30 kg of pectinase with an enzyme activity of 30,000 U / g and 30 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the fermentation water after heating in step (3) and the bacterial agent in step (2) to the crushed soybean meal in the raw material tank 1 in step (1), mix them evenly, and require that the initial water content be controlled at 40% to 60%. After fermentation for 50 hours, start sampling to measure the fermentation index, and stop fermentation when the content of small peptides and organic acid indexes no longer increases.

[0173] (5) Product: After fermentation, the fermented soybean meal was dried at a constant temperature of 55°C and crushed to obtain a fermented soybean meal feed product, which was marked as Product 5. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0174] Embodiment 2:

[0175] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0176] (1) Raw material preparation: 30 tons of finished soybean meal were crushed to a particle size of 1.5 mm to 2.5 mm, and transported to raw material tank 1 through an auger for standby use.

[0177] (2) Add fermentation bacteria: 300 kg of Bacillus licheniformis with a live cell count of more than 20 billion / g, 300 kg of Pediococcus pentosaceus with a live cell count of more than 10 billion / g, 450 kg of Lactobacillus casei with a live cell count of more than 10 billion / g, 450 kg of Lactobacillus plantarum with a live cell count of more than 20 billion / g, and 300 kg of Lactococcus lactis with a live cell count of more than 10 billion / g.

[0178] (3) Preparation of fermentation water: Fermented soybean meal was prepared by the method of Example 1 and transferred to a drying oven for drying at 65°C. The dried tail gas from 0 to 10 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:10 (mass ratio), and the resulting mixed liquid entered storage tank 1. The dried tail gas from 10 to 30 minutes was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0179] (4) Fermentation: Add enzyme preparation (containing 30 kg of xylanase with an enzyme activity of 200,000 U / g, 30 kg of protease with an enzyme activity of 200,000 U / g, 45 kg of amylase with an enzyme activity of 10,000 U / g, 50 kg of cellulase with an enzyme activity of 20,000 U / g, 35 kg of hemicellulase with an enzyme activity of 50,000 U / g, 30 kg of pectinase with an enzyme activity of 30,000 U / g and 40 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the fermentation water after heating in step (3) and the fermentation agent in step (2), mix them evenly, and require that the initial water content be controlled at 40% to 60%. After fermentation for 50 hours, start sampling to measure the fermentation index, and stop fermentation when the small peptide and organic acid indexes no longer increase.

[0180] (5) Product: After fermentation, the fermented soybean meal was dried at a constant temperature of 50°C and crushed to obtain a fermented soybean meal feed product, which was marked as Product 6. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0181] Embodiment 3:

[0182] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0183] Step (1) and step (2) are the same as in Example 1.

[0184] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 2 was transferred to a drying oven for drying at 75°C. The dry tail gas from 0 to 10 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:15 (mass ratio), and the resulting mixed liquid entered storage tank 1. The dry tail gas from 10 to 30 minutes was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0185] (4) Fermentation: Add enzyme preparation (containing 40 kg of xylanase with an enzyme activity of 200,000 U / g, 35 kg of protease with an enzyme activity of 200,000 U / g, 50 kg of amylase with an enzyme activity of 10,000 U / g, 35 kg of cellulase with an enzyme activity of 20,000 U / g, 30 kg of hemicellulase with an enzyme activity of 50,000 U / g, 40 kg of pectinase with an enzyme activity of 30,000 U / g and 30 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the fermentation water after heating in step (3) and the fermentation agent in step (2), mix them evenly, and require that the initial water content be controlled at 40% to 60%. After fermentation for 50 hours, start sampling to measure the fermentation index, and stop fermentation when the content of small peptides and organic acid indexes no longer increases.

[0186] (5) Same as Example 1, the product is marked as Product 7, the contents of its main components are shown in Table 1, and the detection method is the same as Comparative Example 1.

[0187] Embodiment 4:

[0188] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0189] (1) Raw material preparation: 30 tons of finished soybean meal were crushed to a particle size of 2.0 mm to 3.0 mm, and transported to raw material tank 1 for standby use through an auger.

[0190] (2) Add fermentation bacteria: 450 kg of Bacillus licheniformis with a live cell count of more than 20 billion / g, 300 kg of Pediococcus pentosaceus with a live cell count of more than 10 billion / g, 300 kg of Lactobacillus casei with a live cell count of more than 10 billion / g, 400 kg of Lactobacillus plantarum with a live cell count of more than 20 billion / g, and 450 kg of Lactococcus lactis with a live cell count of more than 10 billion / g.

[0191] (3) Preparation of fermentation water:

[0192] The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dry tail gas from 0min to 10min entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid entered storage tank 1. The dry tail gas from 10min to 30min was directly introduced into storage tank 1 through a pipeline to prepare water for fermentation. The temperature of the water for fermentation was raised to 30-35°C.

[0193] (4) Fermentation: Add enzyme preparation (containing 45 kg of xylanase with an enzyme activity of 200,000 U / g, 45 kg of protease with an enzyme activity of 200,000 U / g, 30 kg of amylase with an enzyme activity of 10,000 U / g, 30 kg of cellulase with an enzyme activity of 20,000 U / g, 45 kg of hemicellulase with an enzyme activity of 50,000 U / g, 45 kg of pectinase with an enzyme activity of 30,000 U / g and 45 kg of β-mannanase with an enzyme activity of 50,000 U / g) and the fermentation water after heating in step (3) and the bacterial agent in step (2), mix them evenly, and require that the initial water content be controlled at 40% to 60%. After fermentation for 50 hours, start sampling to measure the fermentation index, and stop fermentation when the content of small peptides and organic acid indexes no longer increases.

[0194] (5) After fermentation, the fermented soybean meal was dried at a constant temperature of 60° C. and crushed to obtain a fermented soybean meal feed product, which was labeled as Product 8. The content of its main components is shown in Table 1. The detection method was the same as that of Comparative Example 1.

[0195] Embodiment 5:

[0196] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0197] Step (1) and step (2) are the same as in Example 4.

[0198] (3) Preparation of fermentation water: The fermented soybean meal obtained by the method of Example 3 is transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 10 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:25 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 10 to 30 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0199] Step (4) is the same as in Example 4.

[0200] (5) Same as Example 4, the product is marked as Product 9, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0201] Embodiment 6:

[0202] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0203] Step (1) and step (2) are the same as in Example 4.

[0204] (3) Preparation of fermentation water: The fermented soybean meal obtained by the method of Example 3 is transferred to a drying oven for drying and dried at 85°C. The dry tail gas from 0 to 12 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 12 to 30 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0205] Step (4) is the same as in Example 4.

[0206] (5) Same as Example 4, the product is marked as Product 10, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0207] Embodiment 7:

[0208] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0209] Step (1) and step (2) are the same as in Example 4.

[0210] (3) Preparation of fermentation water:

[0211] The process of Example 3 was run for 5 times, and the obtained 5th batch of fermented soybean meal was transferred to the drying box for drying, and dried at 85°C. The dry tail gas from 0min to 10min entered the waste heat recovery device for heat exchange, and the condensed water generated was mixed with tap water at a ratio of 1:5 (mass ratio), and the mixed liquid entered the storage tank 1. The dry tail gas from 10min to 30min was directly introduced into the storage tank 1 through the pipeline to prepare the fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0212] Step (4) is the same as in Example 4.

[0213] (5) Same as Example 4, the product is marked as Product 11, and the content of its main components is shown in Table 1. The detection method is the same as Comparative Example 1.

[0214] Embodiment 8:

[0215] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0216] Step (1) and step (2) are the same as in Example 4.

[0217] (3) Preparation of fermentation water: The fermented soybean meal obtained by the method of Example 3 is transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 10 minutes enters the waste heat recovery device for heat exchange, and the condensed water generated is mixed with tap water at a ratio of 1:2 (mass ratio), and the mixed liquid enters the storage tank 1. The dry tail gas from 10 to 30 minutes is directly introduced into the storage tank 1 through a pipeline to prepare the fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0218] Step (4) is the same as in Example 4.

[0219] (5) Same as Example 4, the product is marked as Product 12, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0220] Embodiment 9:

[0221] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0222] Step (1) and step (2) are the same as in Example 4.

[0223] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying and dried at 85°C. The dry tail gas from 0 to 10 minutes enters the waste heat recovery device for heat exchange, and the condensed water generated is mixed with tap water at a ratio of 1:30 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 10 to 30 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0224] Step (4) is the same as in Example 4.

[0225] (5) Same as Example 4, the product is marked as Product 13, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0226] Embodiment 10:

[0227] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0228] Step (1) and step (2) are the same as in Example 4.

[0229] (3) Preparation of fermentation water: The process of Example 3 was run 50 times, and the 50th batch of fermented soybean meal was transferred to a drying oven and dried at 85°C. The dry tail gas from 0min to 10min entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:6, and the mixed liquid entered storage tank 1. The dry tail gas from 10min to 30min was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0230] Step (4) is the same as in Example 4.

[0231] (5) Same as Example 4, the product is marked as Product 14, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0232] Embodiment 11:

[0233] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0234] Step (1) and step (2) are the same as in Example 4.

[0235] (3) Preparation of fermentation water: The process of Example 3 was run 50 times, and the 50th batch of fermented soybean meal was transferred to a drying oven and dried at 85°C. The dry tail gas from 0min to 10min entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:24 (mass ratio), and the mixed liquid entered storage tank 1. The dry tail gas from 10min to 30min was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0236] Step (4) is the same as in Example 4.

[0237] (5) Same as Example 4, the product is marked as Product 15, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0238] Embodiment 12:

[0239] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0240] (1): Same as Example 4.

[0241] (2): Same as Example 4.

[0242] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 30 minutes entered the waste heat recovery device for heat exchange to generate condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid entered the storage tank 1 as fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0243] (4) Fermentation: Same as Example 4.

[0244] (5) Same as Example 4. The product is marked as Product 16, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0245] Embodiment 13:

[0246] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0247] (1): Same as Example 4.

[0248] (2): Same as Example 4.

[0249] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 10 minutes entered the waste heat recovery device for heat exchange to generate condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio). The mixed liquid entered the storage tank 1 and was used as fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0250] (4) Fermentation: Same as Example 4.

[0251] (5) Same as Example 4. The product is labeled as Product 17, and the contents of its main components are shown in Table 1. The detection method is the same as that of Comparative Example 1.

[0252] Embodiment 14:

[0253] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0254] (1): Same as Example 4.

[0255] (2): Same as Example 4.

[0256] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 10 minutes is directly introduced into a storage tank 1 filled with tap water through a pipeline. The dry tail gas from 10 to 30 minutes enters a waste heat recovery device for heat exchange to produce condensed water, which is mixed with the tap water at a ratio of 1:20 (mass ratio) to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0257] (4) Fermentation: Same as Example 4.

[0258] (5) Same as Example 4. The product is marked as Product 18, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0259] Embodiment 15:

[0260] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0261] (1): Same as Example 4.

[0262] (2): Same as Example 4.

[0263] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The drying tail gas from 10 to 30 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with the tap water at a ratio of 1:20 (mass ratio) to prepare fermentation water. The temperature of the fermentation water was raised to 30 to 35°C.

[0264] (4) Fermentation: Same as Example 4.

[0265] (5) Same as Example 4. The product is labeled as Product 19, and the contents of its main components are shown in Table 1. The detection method is the same as that of Comparative Example 1.

[0266] Embodiment 16:

[0267] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0268] (1): Same as Example 4.

[0269] (2): Same as Example 4.

[0270] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 4 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid entered storage tank 1. The dry tail gas from 4 to 40 minutes was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30°C to 35°C.

[0271] (4) Fermentation: Same as Example 4.

[0272] (5): Same as Example 4. The product is marked as Product 20, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0273] Embodiment 17:

[0274] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0275] (1): Same as Example 4.

[0276] (2): Same as Example 4.

[0277] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying at 85°C. The dry tail gas from 0 to 20 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 20 to 30 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30°C to 35°C.

[0278] (4): Same as Example 4.

[0279] (5): Same as Example 4. The product is marked as Product 21, and the contents of its main components are shown in Table 1. The detection method is the same as that of Comparative Example 1.

[0280] Embodiment 18:

[0281] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0282] (1): Same as Example 4.

[0283] (2): Same as Example 4.

[0284] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying and dried at 85°C. The dry tail gas from 0 to 10 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 40 to 60 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30 to 35°C.

[0285] (4): Same as Example 4.

[0286] (5): Same as Example 4. The product is marked as Product 22, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0287] Embodiment 19:

[0288] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0289] (1): Same as Example 4.

[0290] (2): Same as Example 4.

[0291] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying at 85°C. The dried tail gas from 40 to 50 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid entered storage tank 1. The dried tail gas from 10 to 30 minutes was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30 to 35°C.

[0292] (4): Same as Example 4.

[0293] (5): Same as Example 4. The product is marked as Product 23, and the contents of its main components are shown in Table 1. The detection method is the same as Comparative Example 1.

[0294] Embodiment 20:

[0295] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0296] (1): Same as Example 4.

[0297] (2): Same as Example 4.

[0298] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 was transferred to a drying oven for drying and dried at 60°C. The dry tail gas from 0 to 10 minutes entered the waste heat recovery device for heat exchange to produce condensed water, which was mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid entered storage tank 1. The dry tail gas from 10 to 30 minutes was directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water was raised to 30 to 35°C.

[0299] (4): Same as Example 4.

[0300] (5): Same as Example 4. The product is marked as Product 24, and the contents of its main components are shown in Table 1. The detection method is the same as that of Comparative Example 1.

[0301] Embodiment 21:

[0302] This embodiment provides a feed and a preparation method thereof, the preparation method comprising the following steps:

[0303] (1): Same as Example 4.

[0304] (2): Same as Example 4.

[0305] (3) Preparation of fermentation water: The fermented soybean meal prepared by the method of Example 3 is transferred to a drying oven for drying and dried at 90°C. The dry tail gas from 0 to 10 minutes enters the waste heat recovery device for heat exchange to produce condensed water, which is mixed with tap water at a ratio of 1:20 (mass ratio), and the mixed liquid enters storage tank 1. The dry tail gas from 10 to 30 minutes is directly introduced into storage tank 1 through a pipeline to prepare fermentation water. The temperature of the fermentation water is raised to 30 to 35°C.

[0306] (4): Same as Example 4.

[0307] (5): Same as Example 4. The product is marked as Product 25, and the contents of its main components are shown in Table 1. The detection method is the same as that of Comparative Example 1.

[0308] Embodiment 22

[0309] This embodiment is a variation of Embodiment 4, and the variations relative to Embodiment 4 include:

[0310] In step (2), the fermentation agent added is: 750 kg of Bacillus licheniformis with a viable count of more than 20 billion / g, 700 kg of Lactobacillus casei with a viable count of more than 10 billion / g, and 450 kg of Lactococcus lactis with a viable count of more than 10 billion / g. Other ingredients are the same as those in Example 4. The product of this example is recorded as Product 26.

[0311] Embodiment 23

[0312] This embodiment is a variation of Embodiment 4, and the variations relative to Embodiment 4 include:

[0313] In step (2), the fermentation agent added is: 1900 kg of Pediococcus pentosaceus containing more than 10 billion viable bacteria per gram.

[0314] The rest is the same as in Example 4. The product of this example is recorded as Product 27.

[0315] Embodiment 24

[0316] This embodiment is a variation of Embodiment 4, and the variations relative to Embodiment 4 include:

[0317] In step (4), the enzyme preparation added is: 90 kg of xylanase with an enzyme activity of 200,000 U / g, 40 kg of protease with an enzyme activity of 200,000 U / g, 90 kg of hemicellulase with an enzyme activity of 50,000 U / g, and 65 kg of β-mannanase with an enzyme activity of 50,000 U / g.

[0318] The rest is the same as in Example 4. The product of this example is recorded as Product 28.

[0319] Embodiment 25

[0320] This embodiment is a variation of Embodiment 4, and the variations relative to Embodiment 4 include:

[0321] In step (4), the enzyme preparation added is: 85 kg of cellulase with an enzyme activity of 50,000 U / g, 85 kg of xylanase with an enzyme activity of 200,000 U / g, 70 kg of amylase with an enzyme activity of 200,000 U / g, and 45 kg of protease with an enzyme activity of 200,000 U / g.

[0322] The rest is the same as in Example 4. The product of this example is recorded as Product 29.

[0323] Table 1. Test indicators of fermented soybean meal feed products

[0324]

[0325]

[0326] Note: 1. Volatile flavor substances mainly refer to ethanol, ethyl acetate, methyl acetate, ethyl 2-butenoate, butyl acetate, etc.; 2. The cost of fermented soybean meal is M, and cost accounting mainly involves water, steam, labor, electricity and equipment utilization rate; 3. The content of moisture, organic acid, crude protein and flavor substances refers to their mass percentage in the product, and the content of small peptides refers to their mass percentage in the protein; 4. The "fermented soybean meal" in the table is conventional fermented soybean meal, which is fermented soybean meal prepared by the conventional fermentation process in Comparative Example 1.

[0327] Animal experiments verify the effect:

[0328] 1. Test materials:

[0329] The feeds prepared using conventional fermented soybean meal (fermented soybean meal prepared by the conventional fermentation process in Comparative Example 1), Comparative Example 1 and Examples 2 to 4 were marked as a control group and experimental groups 1 to 4, respectively.

[0330] 2. Methods: 500 nursery piglets aged 43 days were selected and randomly divided into 5 treatment groups according to the principle of similar weight. Each treatment group was set with 4 replicates, and each replicate was about 25 piglets. The 5 treatment groups were control group (conventional fermented soybean meal), test group 1 (comparative example 1), test group 2 (example 2), test group 3 (example 3) and test group 4 (example 4). The nutritional level of each group was consistent, and the experiment lasted for 24 days. The feed was a corn-soybean meal type feed (wherein the mass ratio of corn and fermented soybean meal feed was 100:5), and the nutritional requirements of piglets were configured according to NRC (1998).

[0331] 3. Detection indicators

[0332] The animals were weighed before and after fasting for 12 hours in a replicated manner, and recorded as initial and final weights. The feed intake, diarrhea, and mortality of each replicate were recorded every day. The remaining feed was cleaned up at the end of the experiment, and the total feed intake during the entire experimental period was counted to calculate the average daily gain (ADG), average daily feed intake (ADFI),

[0333] Average daily gain (ADG) = (final weight - initial weight) / (number of days * number of heads)

[0334] Average daily feed intake (ADFI) = total feed intake / (number of days*number of heads)

[0335] Diarrhea rate = ∑ (number of diarrhea cases * number of diarrhea days) / (number of cases * number of days) * 100%

[0336] 4. Data Statistical Analysis

[0337] The experimental data were sorted using Excel, and SPSS19 software was used for one-way analysis of variance and Duncan's multiple comparisons. The results were expressed as "mean ± standard deviation".

[0338] 5. Results and statistics:

[0339] Table 2

[0340] index Control group Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Average daily weight gain (g) 490.66±19.54 472.14±18.29 521.40±16.77 518.16±28.58 523.66±22.75 Average daily feed intake (g) 758.49±34.64 737.36±24.21 819.16±10.24 807.25±26.96 821.29±16.78 Diarrhea rate (%) 0.25±0.33 0.29±0.20 0.18±0.15 0.15±0.14 0.12±0.11

[0341] Animal experiments have shown that the fermented soybean meal feed produced by the new process of the embodiment of the present application has higher feed intake and weight gain in animals than the fermented soybean meal feed produced by other processes, and the diarrhea rate is relatively low.

[0342] In summary, the embodiments of the present application utilize the waste heat generated by drying effectively through the heat recovery system of the drying process, adopt different treatment methods for the waste heat in different drying time periods, and utilize the heat energy with maximum efficiency, thereby reducing the production cost of fermented soybean meal. At the same time, the condensed water generated by the waste heat exchange is backfilled into the fermentation tank, which improves the fermentation effect, accelerates the growth of the production bacteria, produces more flavor substances, and enhances the palatability of the product. At the same time, the fermentation cycle is shortened and the utilization rate of the fermentation equipment is improved.

[0343] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0344] The above-described embodiments only express several implementation methods of the present invention, which is convenient for understanding the technical solution of the present invention in detail, but it cannot be understood as limiting the scope of protection of the invention patent. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present invention, several variations and improvements can be made, which all belong to the protection scope of the present invention. In addition, it should be understood that after reading the above-mentioned teaching content of the present invention, those skilled in the art can make various changes or modifications to the present invention, and the equivalent forms obtained also fall within the protection scope of this application. It should also be understood that the technical solutions obtained by those skilled in the art on the basis of the technical solution provided by the present invention through logical analysis, reasoning or limited experiments are all within the protection scope of the claims attached to the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the content of the attached claims, and the description can be used to interpret the content of the claims.

Claims

1. A method for preparing fermented soybean meal, characterized in that: The preparation method comprises the following steps: Mixing various fermentation raw materials required for fermenting soybean meal in the current batch to prepare fermentation materials; and, fermenting the fermentation material until the content of the target component in the obtained fermentation system no longer increases, thereby preparing fermented soybean meal; in, The fermentation raw materials include fermentation water, crushed soybean meal, fermentation bacteria and enzymes; The fermentation water includes condensed water obtained by condensing dry tail gas generated by drying other batches of fermented soybean meal.

2. The method for preparing fermented soybean meal according to claim 1, characterized in that: The fermentation water includes the condensed water and the dilution water; the mass ratio of the condensed water to the dilution water is 1:(5-25); Optionally, the mass ratio of the condensed water to the dilution water is 1:(6-24).

3. The method for preparing fermented soybean meal according to claim 2, characterized in that: The step of preparing condensed water comprises: drying the fermented soybean meal of the other batches, collecting the dry tail gas I in the initial drying stage, condensing the tail gas, and preparing condensed water; Optionally, the conditions of the initial drying stage include: a drying temperature of 65°C to 85°C and a duration of 5min to 15min; further optionally, the initial drying stage lasts from the start of drying to the 10±3min.

4. The method for preparing fermented soybean meal according to claim 3, characterized in that: The preparation step of the fermentation water comprises: Mixing the condensed water and the dilution water to prepare a mixed liquid; During the drying process of other batches of fermented soybean meal, the drying tail gas II in other drying stages is collected, and the drying tail gas II is introduced into the mixed liquid to prepare water for fermentation; Optionally, the conditions of the other drying stages include: a drying temperature of 65°C to 85°C and a duration of 15min to 30min; further optionally, the other drying stages start from the 10th ±3min of drying to the 30th ±3min.

5. The method for preparing fermented soybean meal according to any one of claims 1 to 4, characterized in that: The preparation method meets one or more of the following conditions: (1) the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and plant lactic acid bacteria; Optionally, the fermentation bacteria required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include Geobacillus, Pediococcus pentosaceus, Lactobacillus casei, Lactococcus lactis and Lactobacillus plantarum; Further optionally, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each fermentation bacteria is as follows: Contains 1% to 2% of Bacillus licheniformis with a viable count of more than 20 billion / g, Contains 1% to 1.5% of Pediococcus pentosaceus with a viable count of more than 10 billion / g, Contains 1% to 1.5% of Lactobacillus casei with a viable count of more than 10 billion / g, 1% to 1.5% of Lactobacillus plantarum containing more than 20 billion live bacteria / g, and Containing 1% to 1.5% of Lactococcus lactis with a viable count of more than 10 billion / g; (2) the enzymes required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include one or more of xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase; Optionally, the enzymes required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal independently include xylanase, protease, amylase, cellulase, hemicellulase, pectinase and β-mannanase; Further optionally, based on the mass of the crushed soybean meal required to prepare the current batch of fermented soybean meal and other batches of fermented soybean meal, the amount of each enzyme is as follows: Contains 0.1% to 0.15% xylanase with an enzyme activity of 200,000 U / g, Contains 0.1% to 0.15% protease with an enzyme activity of 200,000 U / g, Contains 0.1% to 0.17% of amylase with an enzyme activity of 10,000 U / g, Contains 0.1% to 0.17% of cellulase with an enzyme activity of 20,000 U / g, Contains 0.1% to 0.15% hemicellulase with an enzyme activity of 50,000 U / g, Contains 0.1% to 0.15% pectinase with an enzyme activity of 30,000 U / g, and Contains 0.1% to 0.15% of β-mannanase with an enzyme activity of 50,000 U / g; (3) The fermentation conditions of the current batch of fermented soybean meal and the other batches of fermented soybean meal independently include: airtight, initial humidity of 40% to 60%, and initial temperature of 30° C. to 35° C.; (4) The target components include animal feed index components; Optionally, the animal feed index components include one or more of small peptides and organic acids; Further optionally, the organic acid comprises lactic acid; and, (5) The particle size of the crushed soybean meal required for preparing the current batch of fermented soybean meal and other batches of fermented soybean meal is 1 mm to 4 mm, and optionally 1.5 mm to 3 mm.

6. A fermented soybean meal, characterized in that: The fermented soybean meal is prepared by the preparation method according to any one of claims 1 to 5.

7. A feed, characterized in that: The feed comprises the fermented soybean meal according to claim 6.

8. A method for preparing a feed, characterized in that: The preparation method comprises the following steps: The fermented soybean meal is prepared by the preparation method according to any one of claims 1 to 5; and Drying and crushing the fermented soybean meal to prepare feed; Optionally, the temperature for drying the fermented soybean meal is 50°C to 60°C.

9. A feed, characterized in that: The feed comprises the feed and daily diet according to claim 7; Optionally, the main ingredient of the diet is corn; Optionally, the mass ratio of the feed to the diet is 5:(80-120).

10. The method for preparing a feed according to claim 9, characterized in that: The preparation method comprises the following steps: The feed is prepared by the preparation method according to claim 8; and The feed and the daily diet are mixed to prepare a feed.

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