CN102283316B - Soybean meal fermentation process - Google Patents
Soybean meal fermentation process Download PDFInfo
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- CN102283316B CN102283316B CN2011102866151A CN201110286615A CN102283316B CN 102283316 B CN102283316 B CN 102283316B CN 2011102866151 A CN2011102866151 A CN 2011102866151A CN 201110286615 A CN201110286615 A CN 201110286615A CN 102283316 B CN102283316 B CN 102283316B
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Beans For Foods Or Fodder (AREA)
- Fodder In General (AREA)
Abstract
The invention relates to a soybean meal fermentation process in the technical field of vegetable protein fermentation, which mainly comprises the following steps: raw material clearing, mixed inoculation, fermentation, puffing, drying, cooling, crushing, screening and finished product packaging. The invention is mainly characterized in that materials are fermented in a fermentation cabin so as to ensure the temperature and humidity environment for the fermentation of the materials, the materials are provided with air at regular times and are stirred in the fermentation process so as to ensure the materials to be fermented uniformly, and simultaneously follow-up treatments such as puffing, vacuum drying, cooling and the like are increased in the fermentation process to further prevent nutrient components in the fermented materials from being damaged. In addition, the materials are fermented by a multi-microorganism compound bacterial liquid, the fermentation time can be shortened through the multi-microorganism synergistic effect, the materials fermented by the process disclosed by the invention have uniform quality and high nutritional value, feed absorption rate of animals is increased, and the materials are convenient to store.
Description
Technical field
The present invention relates to the fermenting plant protein technology, particularly a kind of fermentation process of bean dregs.
Background technology
In China, feeding animal protein lacks relatively, depends on import mostly.Feeding animal protein not only price is higher, and the animal protein feeds such as fish meal, bone meal of searching for food for a long time, very easily causes animal infectious disease.And many countries have forbidden in animal feed, adding animal proteins such as fish meal, bone meal.For this reason, people begin to pay close attention to the vegetable protein of replaceability.
Dregs of beans is that remaining accessory substance because of it contains rich in protein, essential amino acid and several mineral materials nutritional labeling, was widely used in feedstuff industry after the soybean process was extracted grease.But extract in the process at grease, the dregs of beans of gained often passes through high-temperature process, causes protein denaturation serious, and dissolubility is very poor, is unfavorable for digesting and assimilating of animal.Simultaneously; Also contain many ANFs materials in the dregs of beans, like the ANFs of thermal instabilitys such as trypsin inhibitor, soybean haemoglutinin, goitrin, urase and antivitamin, the ANFs of heat endurances such as phytic acid, oligosaccharide and glycinin; Therefore; Undressed dregs of beans is directly feeding by animal, very easily causes problems such as diarrhoea and enteron aisle allergy, especially to the also unsound brood of function of intestinal canal.These characteristics have influenced the feeding value of dregs of beans greatly.
Utilize fermentation technique, dregs of beans is handled, can be good at eliminating thermal instability and heat endurance ANFs in the dregs of beans, and the macro-molecular protein of well degrading, the digestibility of animal improved to feed.
At present, the bean pulp fermentation production technology adopts original hole to pile zymotechnique, and there are many deficiencies in its zymotechnique and quality of finished:
(1) adopt cement pit to carry out bean pulp fermentation, material temperature is difficult to control in the sweat, even be equipped with stirring equipment; Also can be owing to upset is inhomogeneous; Cause diverse location material attenuation degree inconsistent, fermentation quality is inhomogeneous, and the absorptivity of nutrition can reduce behind the animal edible; Environment temperature changes with the different of humidity also Along with season simultaneously, and this point is very big to the quality stability influence of fermented product;
(2) the material viscosity after the fermentation is bigger, is prone to conglomeration or is block, adopts the common device of breaing up; Be difficult to the material of viscosity conglomeration is thoroughly broken up, in follow-up dry run, the performance of conglomeration material internal moisture is not come out like this; And burnt gelatinization takes place owing to excessively drying in the top layer material; The quality of finished product after directly influence is fermented, the degree of breaing up is more not thorough, and this phenomenon will be serious more;
(3) present drying equipment adopts air-flowing type (vibrated fluidized bed, pulsed fluidized bed etc.) more; Bake out temperature is higher; Generally at 180～200 ℃, drying time is longer relatively, like this beneficial microbe, heat-sensitive materials and nutritional labeling in the back material that ferments is had very big destructive power;
(4) in the existing zymotechnique, dried material is not cooled off timely and effectively, cause crush efficiency low on the one hand; On the other hand; After having caused material to pulverize packing, still caking phenomenon can take place in packaging bag, and influence the quality and the shelf life of material.
Summary of the invention
The present invention is directed to the deficiency of prior art, a kind of fermentation process of bean dregs is provided, make the materials quality after the fermentation even, improve the absorptivity of animal, shorten fermentation time, and be convenient to store feed.
To above-mentioned purpose, the present invention provides a kind of fermentation process of bean dregs, comprises the steps:
Raw material handling: remove stone, iron tramp in the dregs of beans raw material;
(2) bacterium liquid activation: with the activation respectively of bacillus subtilis, lactobacillus lactis, Candida, bafillus natto and Dai Shi saccharomycete preparation, the viable count of each bacterium liquid is respectively after the activation:
Bacillus subtilis: 10～1,200,000,000 CFU/g,
Lactobacillus lactis: 2.5～3.0 hundred million CFU/g,
Candida: 3.0～3.5 hundred million CFU/g,
Bafillus natto: 2～300,000,000 CFU/g,
Dai Shi yeast: 2～400,000,000 CFU/g;
(3) combined inoculation: various bacterium liquid and acid protease after the activation in the step (2) are mixed and made into complex liquid by following mass ratio, wherein the enzyme work >=650U/g of acid protease:
The grass bacillus: 34～42%,
Lactobacillus lactis: 16～22%,
Candida: 16～22%,
Bafillus natto: 8～10%,
The Dai Shi yeast: 0～10%,
Acid protease: 7～8%,
The water that in the dregs of beans raw material, adds dregs of beans raw materials quality 40～50% adds the above-mentioned complex liquid of dregs of beans raw materials quality 6～6.5% again, and fully mixes;
(4) fermentation: the mass transport that combined inoculation is good is to fermentation cabin; The temperature of fermentation cabin is 30～45 ℃; Whenever the material in the fermentation cabin is ventilated, stirred during the fermentation, make the material fermentation evenly, when the pH value of material reaches 4.5～5, stop fermentation at a distance from 10～16 hours;
(5) low temperature expanding: the material after the fermentation changes expanding apparatus over to and carries out expanding treatment, 85～100 ℃ of swelling temperatures, expanded after, the material of viscosity conglomeration is evenly broken up;
(6) vacuum drying: the material after expanded changes over to and carries out low-temperature vacuum drying in the Minton dryer, and baking temperature is 40～55 ℃, and vacuum is 0.06～0.1MPa, and the water content of dry back material is lower than 13%;
(7) cooling: dried material is transferred to and is cooled to be higher than 0～5 ℃ of room temperature in the cylinder cooler;
(8) pulverize: select the pulverizer sieve plate in different apertures for use, material is ground into different granularities;
(9) screening and packing: the material after will pulverizing divides grade packaged by different grain size.
Adopt above-mentioned fermentation process of bean dregs, compared with prior art obtain following beneficial effect:
1. sweat is accomplished in fermentation cabin, and it can be good at guaranteeing environmental conditions such as the required temperature of growth of microorganism in the material sweat, humidity, and regularly aerating has guaranteed that with stirring all materials are fermented by uniform and complete storehouse the in, the assurance fermentation quality; Simultaneously, adopt fermentation cabin, material is residual in the cleaning storehouse, also convenient fermentation back, prevent cross pollution, and on technology arrangement, the material after the fermentation can be delivered to postorder workshop section by mechanization eaily, has saved a large amount of labours.
2. the water content of fermentation back material is more than 45%, and viscosity is very big, with common reducing mechanism is very difficult this viscosity conglomeration material is broken up, and material also can be bonded in reducing mechanism in a large number and causes equipment fault.Material after the fermentation carries out low temperature expanding to be handled; Can effectively the material of fermentation back viscosity conglomeration be broken up fully, make its fine granularity that is evenly distributed, utilize expanded flash principle simultaneously; Also can the moisture of material be reduced by 5%～8%; This puffing process is different with high temperature puffing processing of the prior art, expanded need carrying out of the prior art at 130-180 ℃, and its purpose is: make the abundant slaking of material on the one hand; Make on the other hand moisture content in the material when discharging moment rapid evaporation, the material typing of expanding rapidly; And puffing process of the present invention is a low temperature expanding, does not have a large amount of water evaporates, also can not make the abundant slaking typing of material; Can make material become loose on the contrary; Through after the expanding treatment, loose material helps to improve the drying efficiency of postorder drying plant, improves the utilization rate of heat energy; Can also effectively avoid the top layer or the local heating of material in the dry run uneven, the burnt phenomenon of sticking with paste takes place; In addition, material water ratio decreases, and can alleviate the pressure of postorder drying plant; In addition, swelling temperature is controlled at 85～100 ℃ to carry out, well below the swelling temperature (general 130～180 ℃) of normal feed; Guaranteed well that also the beneficial microbe in the material of fermentation back is not impaired because of high temperature puffing; Thereby guarantee the product quality after the fermentation, after animal is taken in above-mentioned useful microorganism, can act synergistically with the gut flora in the animal body; Help animal digestion, make its healthy growth, rapid.
3. adopt the low-temperature vacuum drying device that the fermentation materials after expanded is carried out dried; In the dry run; Temperature of charge is controlled between 40 ~ 55 ℃; This temperature is well below general constant pressure and dry technology baking temperature, and lower baking temperature helps keeping beneficial microbe and the various nutritional labeling in the material of fermentation back and do not destroyed by high temperature.
4. dried material has added refrigerating work procedure, utilizes the cylinder cooler that material is cooled to temperature and is higher than 0 ~ 5 ℃ of room temperature, and water content is lower than 11% simultaneously.The crush efficiency that not only helps improving postorder after temperature of charge and water content reduce can also guarantee that finished product after packing, does not lump in packaging bag, thereby guarantees cost feed storage quality and prolong the shelf life.
5. this zymotechnique adopts the many synergistic bacterium fermentations of high-quality; Utilize the abundant enzyme system of microorganism, the plant high molecular weight protein is degraded to little peptide, and the anti-nutrient substance in the vegetable protein such as trypsin ihhibitor, urase, hemagglutinin, antigen protein etc. are thoroughly decomposed; Plant cell wall 100% breaks; Protein digestibility has significantly improved palatability and digestibility greater than 95%, and many synergistic bacteriums fermentation also effectively shortening fermentation time.
This technology can be used for the processing of animal nutrition feed, and the back brood that is specially adapted to wean is digested and assimilated.
For guaranteeing the material fermentation evenly, be provided with air adding set, material agitating device and device for transporting objects in the fermentation cabin of above-mentioned zymotechnique, can realize regularly the material in the fermentation cabin being ventilated and stirring, and convenient conveying and cleaning to the back material that ferments.
For guaranteeing material by evenly combined inoculation, the combined inoculation step of above-mentioned zymotechnique is carried out in mixer, adopts constant displacement pump that complex liquid is quantitatively added in the material in the mixer, mixes uniformity CV≤10% of back material fully.
For guaranteeing that the nutritional labeling after the low-temperature material vacuum drying is not destroyed; Keep the specified vacuum degree; The Minton dryer that is adopted comprises vacuum drying tank, is connected with the water ring vacuum system on the vacuum drying tank, and the feed inlet and outlet of said vacuum drying tank is provided with the Motorized vacuum butterfly valve.
Be further to guarantee material by evenly fermentation, during fermentation every at a distance from ventilation in 12 hours, stirring once.
The specific embodiment
Embodiment 1
Present embodiment is implemented by following processing step:
(1) raw material handling, dregs of beans raw material are handled through receiving sieve, permanent magnetism bucket after promoting through elevator successively, remove stone, iron tramp in the dregs of beans raw material, and the dregs of beans raw material after the processing is delivered directly to former feed bin;
(2) bacterium liquid activation: with the activation respectively of bacillus subtilis, lactobacillus lactis, Candida, bafillus natto and Dai Shi saccharomycete preparation, the viable count of each bacterium liquid is respectively after the activation:
Bacillus subtilis: 10～1,200,000,000 CFU/g,
Lactobacillus lactis: 2.5～3.0 hundred million CFU/g,
Candida: 3.0～3.5 hundred million CFU/g,
Bafillus natto: 2～300,000,000 CFU/g,
Dai Shi yeast: 2～400,000,000 CFU/g;
(3) combined inoculation: from former feed bin, take by weighing 1000 Kg dregs of beans raw materials, add water 450 Kg and render in the mixer and mix, various bacterium liquid and acid protease after the activation in the step (2) are made into complex liquid by following mass ratio: bacillus subtilis 41%; Lactobacillus lactis 21%; Candida 20%, bafillus natto 10%, acid protease 8%; Enzyme work>=the 650U/g of acid protease wherein; Measure above-mentioned complex liquid 6Kg with constant displacement pump and add in the mixed material of dregs of beans and water and fully mix, the water content of mixing the back dregs of beans between 35～50%, uniformity CV≤10%;
(4) fermentation: the mass transport that combined inoculation is good is to fermentation cabin; Carry out the constant temperature and humidity fermentation; The temperature of fermentation cabin is controlled between 30～45 ℃, whenever at a distance from 16 hours the material in the fermentation cabin is ventilated, is stirred during the fermentation, makes the material fermentation evenly; When the pH value of material reaches 4.8, stop fermentation, overall fermentation time is about 50 hours;
(5) low temperature expanding: the material after the fermentation changes expanding apparatus over to and carries out expanding treatment, 85～100 ℃ of swelling temperatures, expanded after, the material of viscosity conglomeration is evenly broken up, simultaneously the water content of material reduces by 6%～10%;
(6) vacuum drying: the material after expanded carries out low-temperature vacuum drying in transport changes vacuum drying tank over to, and baking temperature is 40～50 ℃, and vacuum is 0.06～0.1 MPa, and the water content of dry back material is lower than 13%;
(7) cooling: dried material is delivered directly in the cylinder cooler and cools off; Air quantity and rotating speed in the cooler can be regulated according to the chilling temperature of material; Temperature of charge is cooled to a little more than 0～5 ℃ of room temperature, and simultaneously, the moisture of cooling back material is lower than 11%;
(8) pulverize: cooled material is pulverized,, material is ground into different granularities through changing the pulverizer sieve plate;
(9) screening and packing: the material after will pulverizing divides grade packaged by different grain size.
Measurement result to the finished feed before packing is following:
Testing result 1
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar and wine flavour |
| Crude protein (%) | 43.5 | 52.62 |
| Lysine (%) | 2.67 | 3.55 |
| Methionine (%) | 0.71 | 1.34 |
| Little peptide (＜3000Da%) | 56.70 | 89.21 |
| pH | 6.85 | 4.8 |
| Urease activity (U) | 0.35 | 0.11 |
| Lactic acid content (%) | Do not have | 0.032 |
Remarks: above content of material all calculates with dry.
Embodiment 2:
The compositely proportional that is complex liquid with embodiment 1 difference is: bacillus subtilis 38%, lactobacillus lactis 18%, Candida 18%, bafillus natto 9%, Dai Shi yeast 10% and acid protease 7%; The consumption of above-mentioned complex liquid is 6.5Kg; In the fermentation, every also stir once at a distance from about 10h ventilation, ferment when pH is 4.8 left and right sides, stop fermentation, totally fermentation time is about 38 hours.Measurement result to the finished feed before packing is following:
Testing result 2:
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar and wine flavour |
| Crude protein (%) | 43.5 | 50.92 |
| Lysine (%) | 2.67 | 3.57 |
| Methionine (%) | 0.71 | 1.40 |
| Little peptide (＜3000Da%) | 56.70% | 90.32 |
| pH | 6.85 | 4.6 |
| Urease activity (U) | 0.35 | 0.09 |
| Lactic acid content (%) | Do not have | 0.035 |
Remarks: above content of material all calculates with dry.
Embodiment 3:
The compositely proportional that is complex liquid with embodiment 1 difference is: bacillus subtilis 42%, lactobacillus lactis 16%, Candida 16%, bafillus natto 8%, Dai Shi yeast 10% and acid protease 8%; The consumption of above-mentioned complex liquid is 6.5Kg; In the fermentation, every also stir once at a distance from about 12h ventilation, ferment when pH is 4.8 left and right sides, stop fermentation, totally fermentation time is about 40 hours.Measurement result to the finished feed before packing is following:
Testing result 3:
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar and wine flavour |
| Crude protein (%) | 43.5 | 51.22 |
| Lysine (%) | 2.67 | 3.62 |
| Methionine (%) | 0.71 | 1.38 |
| Little peptide (＜3000Da%) | 56.70% | 90.52 |
| pH | 6.85 | 4.6 |
| Urease activity (U) | 0.35 | 0.09 |
| Lactic acid content (%) | Do not have | 0.036 |
Remarks: above content of material all calculates with dry.
Embodiment 4:
The compositely proportional that is complex liquid with embodiment 1 difference is: bacillus subtilis 40%, lactobacillus lactis 20%, Candida 20%, bafillus natto 8%, Dai Shi yeast 4% and acid protease 8%; The consumption of complex liquid is 6.5Kg; In the fermentation, every also stir once at a distance from about 12h ventilation, ferment when pH is 4.8 left and right sides, stop fermentation, totally fermentation time is about 42 hours.Measurement result to the finished feed before packing is following:
Testing result 4:
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar fragrance |
| Crude protein (%) | 43.5 | 50.62 |
| Lysine (%) | 2.67 | 3.28 |
| Methionine (%) | 0.71 | 1.23 |
| Little peptide (＜3000Da%) | 56.70 | 89.95 |
| pH | 6.85 | 4.3 |
| Urease activity (U) | 0.35 | 0.15 |
| Lactic acid content (%) | Do not have | 0.062 |
Remarks: above content of material all calculates with dry.
Embodiment 5:
With embodiment 1 difference be: bacillus subtilis 36%, lactobacillus lactis 22%, Candida 16%, bafillus natto 10%, Dai Shi yeast 9% and acid protease 7% at the compositely proportional of complex liquid; The consumption of above-mentioned complex liquid is 6.5Kg; In the fermentation, every also stir once at a distance from about 12h ventilation, ferment when pH is 4.8 left and right sides, stop fermentation, totally fermentation time is about 40 hours.Measurement result to the finished feed before packing is following:
Testing result 5:
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar and wine flavour |
| Crude protein (%) | 43.5 | 50.12 |
| Lysine (%) | 2.67 | 3.60 |
| Methionine (%) | 0.71 | 1.4 |
| Little peptide (＜3000Da%) | 56.70 | 90.22 |
| pH | 6.85 | 4.7 |
| Urease activity (U) | 0.35 | 0.10 |
| Lactic acid content (%) | Do not have | 0.034 |
Remarks: above content of material all calculates with dry.
Embodiment 6:
The compositely proportional that is complex liquid with embodiment 1 difference is: bacillus subtilis 40%, lactobacillus lactis 17%, Candida 22%, bafillus natto 8%, Dai Shi yeast 5% and acid protease 8%; The consumption of above-mentioned complex liquid is 6.5Kg; In the fermentation, every also stir once at a distance from about 12h ventilation, ferment when pH is 4.8 left and right sides, stop fermentation, totally fermentation time is about 45 hours.Measurement result to the finished feed before packing is following:
Testing result 6:
| Test item | The dregs of beans raw material | Fermentation back dregs of beans |
| Color | Yellowish | Yellowish |
| Smell | Light beany flavour | Vinegar and wine flavour |
| Crude protein (%) | 43.5 | 50.52 |
| Lysine (%) | 2.67 | 3.42 |
| Methionine (%) | 0.71 | 1.38 |
| Little peptide (＜3000Da%) | 56.70 | 89.22 |
| pH | 6.85 | 4.6 |
| Urease activity (U) | 0.35 | 0.10 |
| Lactic acid content (%) | Do not have | 0.038 |
Remarks: above content of material all calculates with dry.
Claims (5)
1. a fermentation process of bean dregs is characterized in that, comprises the steps:
(1) raw material handling: remove stone, iron tramp in the dregs of beans raw material;
(2) bacterium liquid activation: with the activation respectively of bacillus subtilis, lactobacillus lactis, Candida, bafillus natto and Dai Shi saccharomycete preparation, the viable count of each bacterium liquid is respectively after the activation:
Bacillus subtilis: 10～1,200,000,000 CFU/g,
Lactobacillus lactis: 2.5～3.0 hundred million CFU/g,
Candida: 3.0～3.5 hundred million CFU/g,
Bafillus natto: 2～300,000,000 CFU/g,
Dai Shi yeast: 2～400,000,000 CFU/g;
(3) combined inoculation: various bacterium liquid and acid protease after the activation in the step (2) are mixed and made into complex liquid by following mass ratio, wherein the enzyme work >=650U/g of acid protease:
Bacillus subtilis: 34～42%,
Lactobacillus lactis: 16～22%,
Candida: 16～22%,
Bafillus natto: 8～10%,
The Dai Shi yeast: 0～10%,
Acid protease: 7～8%,
The water that in the dregs of beans raw material, adds dregs of beans raw materials quality 40～50% adds the above-mentioned complex liquid of dregs of beans raw materials quality 6.0～6.5% again, and fully mixes;
(4) fermentation: the mass transport that combined inoculation is good is to fermentation cabin; The temperature of fermentation cabin is 30～45 ℃; Whenever the material in the fermentation cabin is ventilated, stirred during the fermentation, make the material fermentation evenly, when the pH of material value reaches 4.5～5.0, stop fermentation at a distance from 10～16 hours;
(5) low temperature expanding: the material after the fermentation changes expanding apparatus over to and carries out expanding treatment, 85～100 ℃ of swelling temperatures, expanded after, the material of viscosity conglomeration is evenly broken up;
(6) vacuum drying: the material after expanded changes over to and carries out low-temperature vacuum drying in the Minton dryer, and baking temperature is 40～55 ℃, and vacuum is 0.06～0.1MPa, and the water content of dry back material is lower than 13%;
(7) cooling: dried material is transferred to and is cooled to be higher than 0～5 ℃ of room temperature in the cylinder cooler;
(8) pulverize: select the pulverizer sieve plate in different apertures for use, material is ground into different granularities;
(9) screening and packing: the material after will pulverizing divides grade packaged by different grain size.
2. fermentation process of bean dregs according to claim 1 is characterized in that, is provided with air adding set, material agitating device and device for transporting objects in the said fermentation cabin.
3. fermentation process of bean dregs according to claim 1 is characterized in that, said combined inoculation step is carried out in mixer, adopts constant displacement pump that said complex liquid is quantitatively added in the material in the mixer.
4. fermentation process of bean dregs according to claim 1 is characterized in that said Minton dryer comprises vacuum drying tank, is connected with the water ring vacuum system on the vacuum drying tank, and the feed inlet and outlet of said vacuum drying tank is provided with the Motorized vacuum butterfly valve.
5. according to each described fermentation process of bean dregs of claim 1-4, it is characterized in that, whenever ventilated, stir once during fermentation at a distance from 12 hours.
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| CN108719030A (en) * | 2018-06-01 | 2018-11-02 | 合肥五粮泰生物科技有限公司 | A kind of preparation method of ferro-rich bean sprouts, ferro-rich bean sprouts feed and its preparation method and application |
| TWI693023B (en) * | 2018-11-13 | 2020-05-11 | 嘉藥學校財團法人嘉南藥理大學 | Fermentation product of soybean pomace and manufacturing method thereof |
| CN113412913B (en) * | 2021-07-01 | 2023-01-10 | 四川川娃子食品有限公司 | Instant thick broad-bean sauce and preparation method thereof |
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| CN100571532C (en) * | 2003-03-07 | 2009-12-23 | 南通宏通生物科技有限公司 | A kind of protein feed and preparation method thereof |
| CN101531985B (en) * | 2009-04-14 | 2011-01-05 | 厦门六维生物科技有限公司 | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment |
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