Aerobic-anaerobic two-stage bean dreg fermentation method and application thereof
Through the aerobic-anaerobic two-stage fermentation method, the bean dregs were fermented by using Trichoderma reesei and Bacillus subtilis, which solved the problems of poor taste and low resource utilization, and significantly improved the flavor, palatability and nutritional value of the bean dregs.
Patent Information
- Application Number
- CN202510324564.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-19
- Publication Date
- 2025-05-09
AI Technical Summary
Because bean dregs contain a large amount of insoluble dietary fiber, their taste is poor, their edibleness is restricted, and their unreasonable use leads to waste of resources and environmental pollution.
The aerobic-anaerobic two-stage fermentation method is adopted. Trichoderma reesei is first aerobic fermented, and then anaerobic fermentation is performed by Bacillus subtilis or Bacillus vera to reduce the content of insoluble dietary fiber and improve the flavor and palatability of bean dregs.
It significantly reduces the insoluble dietary fiber content (53.2-83.3%), increases the acid-soluble protein and free amino acid content (2-4 times), improves the taste and nutritional value of bean dregs, and reduces the bean smell.
Smart Images
Figure CN119949397A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of feed fermentation, and more particularly to an aerobic-anaerobic two-stage fermentation method for bean dregs and application thereof. Background Art
[0002] my country consumes a large amount of soy products every year. When making tofu, soy milk and other soy products, about 1.1 to 1.2 kg of fresh dregs are produced for every 1 kg of soybeans, and the annual output of fresh dregs is more than 40 million tons. Enterprises generally deal with dregs by selling them at low prices as animal feed and plant fertilizers, or directly discarding them. The utilization rate of dregs is very low, which not only wastes a lot of available resources, but also easily causes environmental pollution. Fresh wet dregs still contain rich nutrients, such as dietary fiber, protein, fat, carbohydrates, vitamins, minerals, and functional ingredients such as soy isoflavones, soy saponins, and phytic acid, and have extremely high resource utilization value. Although dregs are rich in nutrients, they contain a large amount of insoluble dietary fiber, which leads to poor taste and limited edibility.
[0003] Irrational use of okara will not only cause waste of resources, but also affect the ecological environment. Microbial fermentation of okara can not only improve the taste of okara, but also increase its nutritional value, which is of great significance to the improvement of edibility of okara and the development and utilization of products.
[0004] Therefore, whether it is possible to provide an aerobic-anaerobic two-stage fermentation method for bean dregs and its application is an urgent problem to be solved by those skilled in the art. Summary of the invention
[0005] In view of this, the present invention provides an aerobic-anaerobic two-stage fermentation method for bean dregs and its application. Efficient fermentation improves the quality of bean dregs, reduces the content of insoluble dietary fiber, improves the flavor and palatability of bean dregs, and increases the nutritional value, opening up a new way for the high-value transformation and utilization of bean dregs resources.
[0006] In order to achieve the above object, the present invention adopts the following technical solution:
[0007] An aerobic-anaerobic two-stage fermentation method for soybean dregs comprises the following steps:
[0008] (1) Aerobic fermentation: inoculate Trichoderma reesei into bean dregs and culture;
[0009] (2) Anaerobic fermentation: After aerobic fermentation, inoculate Bacillus subtilis or Bacillus Velezii into the dregs for cultivation;
[0010] (3) After the fermentation is completed, the fermented bean dregs are dried and crushed to obtain fermented bean dregs.
[0011] Preferred: okara: water content is 30% to 70%.
[0012] Furthermore, a small amount of glucose can be added to the dregs as a quick-acting carbon source.
[0013] Preferably, step (1) is as follows: inoculate 1×10 8 ~5×10 8 CFU / ml of Trichoderma reesei was stirred evenly and cultured at 25-30°C for 24-48h.
[0014] Preferably, the preparation method of Trichoderma reesei is as follows: the concentration of the bacteria is 1×10 8 ~5×10 8 The CFU / ml of Trichoderma reesei is inoculated into a wheat bran solid culture medium or a PDA liquid culture medium at a volume ratio of 1% to 10%, and cultured at 25 to 30° C. for 3 to 5 days.
[0015] Preferably, step (2) is as follows: inoculate 1×10 8 ~5×10 8 CFU / ml of Bacillus subtilis or Bacillus Velezii, stir evenly, seal and place at 33-37℃ for cultivation for 3-7 days.
[0016] Preferably, the preparation method of Bacillus subtilis or Bacillus Velezii is as follows: the bacterial solution concentration is 1×10 8 ~5×10 8 CFU / ml of Bacillus subtilis or Bacillus Velez is inoculated into beef extract peptone medium or LB medium and cultured at 33-37°C for 24-48h.
[0017] Preferably, step (3) is specifically as follows: the fermented bean dregs are dried at a temperature of 60 to 80° C. for 20 to 24 hours, and crushed to 20 to 80 meshes to obtain fermented bean dregs.
[0018] The present invention also provides fermented bean curd residue obtained by any of the above-mentioned methods for aerobic-anaerobic two-stage fermentation of bean curd residue.
[0019] The present invention also provides application of the fermented bean dregs in preparing feed.
[0020] Preferred: Feed: The insoluble dietary fiber content is reduced, the acid-soluble protein content and amino acid content are increased, and the beany smell is reduced.
[0021] Through the above technical scheme, it can be known that compared with the prior art, the present invention discloses an aerobic-anaerobic two-stage fermentation method for bean dregs and its application, and the technical effect achieved is: the aerobic-anaerobic two-stage fermentation method for bean dregs can not only prevent the bean dregs from being corrupted, but also the raw materials used in the method do not need to be sterilized, saving energy. The degradation of cellulose by Trichoderma reesei in the aerobic stage and the improvement of the quality of bean dregs by Bacillus in the anaerobic stage significantly improve the resource utilization efficiency of bean dregs, the insoluble dietary fiber content is reduced (reduced by 53.2-83.3%), and the palatability is significantly improved; the acid-soluble protein content is increased (increased by 42.6-56.2%), the amino acid content is increased (free amino acids are increased by 2-4 times), and the beany smell is significantly reduced. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.
[0023] Figure 1 The accompanying drawing is a comparison diagram of fermentation reduction of okara particles provided by the present invention. DETAILED DESCRIPTION
[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0025] The embodiment of the present invention discloses an aerobic-anaerobic two-stage fermentation method for soybean dregs and its application
[0026] The raw materials not mentioned in the examples are all commercially available raw materials, and the methods not mentioned are all conventional production methods, for example: Source of Trichoderma: American type culture collection (ATCC), Trichoderma reesei ATCC 56765;
[0027] Bacillus subtilis and Bacillus velez; for existing strains, see: Yao Yanhui, Research on key technologies of solid-state fermentation of soybean meal [Master's thesis], Baoding: Hebei Agricultural University, 2020.
[0028] Any raw material or strain that meets the requirements may be used and will not be described in detail here.
[0029] Example 1
[0030] An aerobic-anaerobic two-stage fermentation method for soybean dregs, specifically comprising the following steps:
[0031] (1) Aerobic fermentation: fresh bean dregs were placed in a fermentation container and inoculated with 1×10 8 CFU / ml of Trichoderma reesei (powder), stir evenly and incubate at 25°C for 24h;
[0032] (2) Anaerobic fermentation: After aerobic fermentation, 1×10 8 CFU / ml of Bacillus subtilis liquid was stirred evenly and sealed and placed in a 33°C environment for 3 days;
[0033] (3) After the fermentation is completed, the fermented bean dregs are dried at 60° C. for 20 h and crushed into 20 meshes to obtain fermented bean dregs.
[0034] To further optimize the technical solution:
[0035] Okara: The moisture content is 30%.
[0036] The preparation method of Trichoderma reesei is as follows: the concentration of the bacteria is 1×10 8 The Trichoderma reesei was inoculated into the wheat bran solid culture medium at a volume ratio of 1% and cultured at 25°C for 5 days.
[0037] The preparation method of Bacillus subtilis (or Bacillus Velezii) is as follows: the bacterial solution concentration is 1×10 8 CFU / ml of Bacillus subtilis (or Bacillus Velez) was inoculated into beef extract peptone medium and cultured at 33°C for 48h.
[0038] Technical effect: After fermentation, the insoluble dietary fiber content decreased by 53.2%, and the soluble dietary fiber content increased from 5.12g / 100g dry matrix to 13.54g / 100g dry matrix. The acid-soluble protein content increased by 42.6%, and the free amino acid content increased by about 2 times. After fermentation, the bitterness of the dregs decreased and the taste improved.
[0039] Example 2
[0040] An aerobic-anaerobic two-stage fermentation method for soybean dregs, specifically comprising the following steps:
[0041] (1) Aerobic fermentation: fresh bean dregs were placed in a fermentation container and inoculated with 4×10 8 CFU / ml of Trichoderma reesei (powder), stir evenly and incubate at 27°C for 44h;
[0042] (2) Anaerobic fermentation: After aerobic fermentation, 2×10 8 CFU / ml of Bacillus subtilis liquid was stirred evenly and sealed and cultured at 36℃ for 4 days;
[0043] (3) After the fermentation is completed, the fermented bean dregs are dried at 75° C. for 23 h and crushed into 50 meshes to obtain fermented bean dregs.
[0044] To further optimize the technical solution:
[0045] Okara: The water content is 70%.
[0046] The preparation method of Trichoderma reesei is as follows: the concentration of the bacteria is 5×10 8 CFU / ml of Trichoderma reesei was inoculated into PDA liquid culture medium at a volume ratio of 10% and cultured at 30°C for 3 days.
[0047] The preparation method of Bacillus subtilis (or Bacillus Velezii) is as follows: the bacterial solution concentration is 5×10 8 CFU / ml of Bacillus subtilis (or Bacillus Velez) was inoculated into LB medium and cultured at 37°C for 24 hours.
[0048] Technical effect: After fermentation, the insoluble dietary fiber content decreased by 72.2%, and the soluble dietary fiber content increased from 5.21g / 100g dry matrix to 14.95g / 100g dry matrix. The acid-soluble protein content increased by 50.56%, and the free amino acid content increased by about 3.5 times. After fermentation, the bitterness of the dregs decreased and the taste improved.
[0049] Example 3
[0050] An aerobic-anaerobic two-stage fermentation process of soybean dregs, specifically comprising the following steps:
[0051] (1) Aerobic fermentation: fresh bean dregs were placed in a fermentation container and inoculated with 5×10 8 CFU / ml of Trichoderma reesei (powder), stir evenly and incubate at 30°C for 48h;
[0052] (2) Anaerobic fermentation: After aerobic fermentation, 5×10 8 CFU / ml of Bacillus subtilis liquid was stirred evenly and sealed and cultured at 37℃ for 7 days;
[0053] (3) After the fermentation is completed, the fermented bean dregs are dried at 80° C. for 24 h and crushed into 80 meshes to obtain fermented bean dregs.
[0054] To further optimize the technical solution:
[0055] Okara: The moisture content is 50%.
[0056] The preparation method of Trichoderma reesei is as follows: the concentration of the bacteria is 3×10 8 CFU / ml of Trichoderma reesei was inoculated into wheat bran solid culture medium at a volume ratio of 5% and cultured at 26°C for 4 days.
[0057] The preparation method of Bacillus subtilis (or Bacillus Velezii) is as follows: the bacterial solution concentration is 2×10 8 CFU / ml of Bacillus subtilis (or Bacillus Velez) was inoculated into beef extract peptone medium and cultured at 36°C for 30 hours.
[0058] After fermentation, the insoluble dietary fiber content decreased by 83.3%, and the soluble dietary fiber content increased from 5.12g / 100g dry matrix to 15.32g / 100g dry matrix. The acid-soluble protein content increased by 56.2%, and the free amino acid content increased by about 4 times. The bitterness of the fermented bean dregs decreased and the taste improved.
[0059] Comparative experiment
[0060] Experimental group: same as Example 1;
[0061] Control group: no microorganism inoculation
[0062] The experimental results can be found in Figure 1 (The left side is the experimental group, the right side is the control group). The results show that compared with the control group, the dregs of soybeans are rough, hard, and have a tight fiber structure, while the fermented dregs of soybeans are softer, looser, have partially degraded fibers, and have a sour and fragrant smell.
[0063] In summary, the insoluble dietary fiber in the fermented bean dregs of the present invention is reduced by 53.2-83.3%, the acid-soluble protein content is increased by 42.6-56.2%, and the free amino acids are increased by 2-4 times.
[0064] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.
[0065] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. An aerobic-anaerobic two-stage fermentation method for soybean dregs, characterized in that: The following steps are involved: (1) Aerobic fermentation: inoculate Trichoderma reesei into bean dregs and culture; (2) Anaerobic fermentation: After aerobic fermentation, inoculate Bacillus subtilis or Bacillus Velezii into the dregs for cultivation; (3) After the fermentation is completed, the fermented bean dregs are dried and crushed to obtain fermented bean dregs.
2. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 1, characterized in that: The bean dregs have a water content of 30% to 70%.
3. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 2, characterized in that: Step (1) is as follows: inoculate 1×10 8 ~5×10 8 CFU / ml of Trichoderma reesei was stirred evenly and cultured at 25-30°C for 24-48h.
4. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 3, characterized in that: The preparation method of Trichoderma reesei is as follows: the concentration of the bacteria is 1×10 8 ~5×10 8 The CFU / ml of Trichoderma reesei is inoculated into a wheat bran solid culture medium or a PDA liquid culture medium at a volume ratio of 1% to 10%, and cultured at 25 to 30°C for 3 to 5 days.
5. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 4, characterized in that: Step (2) is as follows: inoculate 1×10 8 ~5×10 8 CFU / ml of Bacillus subtilis or Bacillus Velezii, stir evenly, seal and place at 33-37℃ for cultivation for 3-7 days.
6. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 5, characterized in that: The preparation method of the Bacillus subtilis or Bacillus Velezii is as follows: 8 ~5×10 8 CFU / ml of Bacillus subtilis or Bacillus Velez is inoculated into beef extract peptone medium or LB medium and cultured at 33-37°C for 24-48h.
7. The aerobic-anaerobic two-stage fermentation method of soybean dregs according to claim 6, characterized in that: Step (3) is specifically as follows: drying the fermented bean dregs at a temperature of 60 to 80° C. for 20 to 24 hours, and crushing the fermented bean dregs into 20 to 80 meshes to obtain fermented bean dregs.
8. Fermented okara obtained by the method for aerobic-anaerobic two-stage fermentation of okara according to any one of claims 1 to 7.
9. Use of the fermented bean dregs according to claim 8 in preparing feed.
10. The use according to claim 9, characterized in that The feed has the following characteristics: the insoluble dietary fiber content is reduced, the acid-soluble protein content and the amino acid content are increased, and the beany smell is reduced.