CN103598404B - Fish meal preparation method using EM bacteria fermentation - Google Patents
Fish meal preparation method using EM bacteria fermentation Download PDFInfo
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- CN103598404B CN103598404B CN201310531571.3A CN201310531571A CN103598404B CN 103598404 B CN103598404 B CN 103598404B CN 201310531571 A CN201310531571 A CN 201310531571A CN 103598404 B CN103598404 B CN 103598404B
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- water
- molasses
- fish meal
- brown sugar
- bacterium
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- 241000894006 Bacteria Species 0.000 title claims abstract description 42
- 235000019733 Fish meal Nutrition 0.000 title claims abstract description 25
- 239000004467 fishmeal Substances 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 title claims abstract description 17
- 230000004151 fermentation Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000013379 molasses Nutrition 0.000 claims abstract description 23
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims description 12
- 230000003203 everyday effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 4
- 108091005508 Acid proteases Proteins 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000003637 basic solution Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 238000000184 acid digestion Methods 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 210000000110 microvilli Anatomy 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
Abstract
A fish meal preparation method using EM bacteria, acid protease fermentation and enzymolysis comprises the following steps: 1) proportionally mixing EM bacterial basic solution and molasses or brown sugar with water to prepare a first bacteria liquid; 2) proportionally mixing the first bacteria liquid and the molasses or the brown sugar with the water to prepare a second bacteria liquid; 3) proportionally mixing the second bacteria liquid and the molasses or the brown sugar with the water to stir; 4) fully and evenly mixing the mixture and fish meal, putting into a barrel, performing seal fermentation at 25 to 35 DEG C until the pH is to 3.0-4.0; 5) drying the fermentation liquid to obtain a fish meal peptide product. The fish meal peptide product prepared by the fish meal preparation method has a peptide content of about 35%, and is unique in flavor and good in taste.
Description
Technical field
The present invention relates to fish meal and preparation method, particularly relate to a kind of preparation method applying EM bacterium fermentation fish meal.
Background technology
Little peptide (Peptides) is made up of plural amino acid, have dipeptides to polypeptide point.Little peptide, as the dominant digestion product of protein, plays an important role in amino acid digestion, absorption and Animal nutrition metabolism.Research shows, little peptide and amino acid whose mixture the absorptivity of human body and infiltration rate all good than simple amino acid, moreover, little peptide can also protect easily destroyed amino acid in enteron aisle.In addition, simple amino acid newly forms peptides and proteins in vivo as required, and little peptide and amino acid whose mixture can save the process that a part reconfigures, and therefore, its biological value is higher.
Little peptide can promote animal absorbing mineral element, and its facilitation is mainly derived from the hydrolysate of casein peptide, by enzymolysis junket poly glutelin obtain peptide can in conjunction with and transport divalent mineral ions.The amino acid residue of little peptide can with metal ion-chelant, can avoid flying up and down in enteric cavity the factor and other factors of influence to the precipitation of mineral element or suction-operated, direct arrival intestinal brush border, and be hydrolyzed in absorption site, thus increase the absorption of mineral matter element.
Little peptide has physiological regulatory action.It can by the raising of some enzymatic activitys in inducing intestinal, and make small intestine digestive function grow in advance, promotes animal body digesting and assimilating nutriment, thus improves immunity function and the production performance of animal body.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of enzymolysis fish meal.
The technical solution adopted in the present invention is:
Apply a preparation method for EM bacterium fermentation fish meal, step is as follows:
1) EM bacterium stoste, molasses or brown sugar and water are made one-level bacterium liquid in proportion;
2) one-level bacterium liquid, molasses or brown sugar is got and water makes secondary bacterium liquid in proportion;
3) secondary bacterium liquid, molasses or brown sugar and water mix and blend is in proportion got;
4) above-mentioned mixed liquor and fish meal are fully mixed, load bucket, 25 to 35 degrees Celsius of lower sealed fermentings, until pH near 3.0 ~ 4.0;
5) above-mentioned zymotic fluid is dry, obtain the little peptide product of fish meal.
Further, described method EM bacterium stoste, molasses or brown sugar and water being made in proportion one-level bacterium liquid is: get EM bacterium stoste, molasses or brown sugar and water fully mixes for 1:1:8 by weight proportion, sealing, ferment 3 to 5 days, every day period shakes, uncap release gas, then sealing continues fermentation, until pH value is down to 3.0 ~ 4.0.
Further, describedly get the method that one-level bacterium liquid, molasses or brown sugar and water makes secondary bacterium liquid in proportion and be: get EM bacterium stoste, molasses or brown sugar and water fully mixes for 1:1:9 by weight proportion, sealing, ferment 5 to 7 days, every day period shakes, uncap release gas, then sealing continues fermentation, until pH value is down to 3.0 ~ 4.0.
Further, the water after boiling for 10 minutes, put Liang after tap water.
Beneficial effect of the present invention is:
The little peptide product of the fish meal that the inventive method prepares, its little peptide content is about 35%, and its unique flavor, mouthfeel are good.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but be not limited in this.
The step of enzymolysis fish meal is as follows:
1) preparation of one-level bacterium liquid: get EM bacterium stoste, molasses or brown sugar and water fully mixes for 1:1:8 by weight proportion, sealing, ferment 3 to 5 days, and every day period shakes, release gas of uncapping, and then sealing continues to ferment, until pH value is down to 3.0 ~ 4.0.
2) preparation of secondary bacterium liquid: get EM bacterium stoste, molasses or brown sugar and water fully mixes for 1:1:9 by weight proportion, sealing, ferment 5 to 7 days, and every day period shakes, release gas of uncapping, and then sealing continues to ferment, until pH value is down to 3.0 ~ 4.0.
3) secondary bacterium liquid, molasses or brown sugar and water mix and blend is in proportion got;
4) above-mentioned mixed liquor and fish meal are fully mixed, load bucket, 25 to 35 degrees Celsius of lower sealed fermentings, until pH near 3.0 ~ 4.0;
5) above-mentioned zymotic fluid is dry, obtain the little peptide product of fish meal.
The above-described water after boiled for 10 minutes, let cool tap water after.
Embodiment 1
1. Preparation of primary bacteria: Take 1 kg of EM liquid, molasses or brown sugar 1 kg of water (after cooking for 10 minutes, let cool tap water after) 8 kg, at normal temperature, sealed, dark, natural fermented 3-5 days, shaking during a day, opening the lid to release the gas, and then sealed continue to ferment until the pH dropped from 3.0 to 4.0 can be.
1. Preparation of two bacteria: Take bacteria level 10 kg, 10 kg of molasses or brown sugar, water (after cooking for 10 minutes, let cool tap water after) 90 kg, at normal temperature, sealed, dark, natural fermentation 5-7 days, shaking during a day, opening the lid to release the gas, and then sealed continue to ferment until the pH dropped from 3.0 to 4.0 can be.
3, the 12 kg of brown sugar or molasses is dissolved in 60 kg of water (the water temperature does not exceed 40 degrees), coupled with the above-mentioned secondary 12 kg and 120 kg water broth (after boiling for 10 minutes, let cool tap water after ), stir, and 100 kilograms of fish meal and then fully mixed, loaded barrel, after cylinder or plastic bag, sealed fermentation.Every 1 day of period stirred once, and temperature controls at 25-35 degree, after 3-5 days, until pH value drops to 3, about 5, finally that zymotic fluid is dry, was the little peptide product of fish meal.
The above embodiment only have expressed one embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (4)
1. apply a preparation method for EM bacterium fermentation fish meal, it is characterized in that: step is as follows:
1) EM bacterium stoste, molasses or brown sugar and water are made one-level bacterium liquid by weight the ratio for 1:1:8;
2) get one-level bacterium liquid, molasses or brown sugar and water and make secondary bacterium liquid by weight the ratio for 1:1:9;
3) secondary bacterium liquid, molasses or brown sugar and water is got by weight the ratio mix and blend for 1:1:15;
4) above-mentioned mixed liquor and fish meal are fully mixed by weight the ratio for 51:25, load bucket, 25 to 35 degrees Celsius of lower sealed fermentings, until pH is down to 3.0 ~ 4.0;
5) above-mentioned zymotic fluid is dry, obtain the little peptide product of fish meal.
2. the preparation method of application EM bacterium fermentation fish meal according to claim 1, it is characterized in that: described method EM bacterium stoste, molasses or brown sugar and water being made in proportion one-level bacterium liquid is: get EM bacterium stoste, molasses or brown sugar and water fully mixes in proportion, sealing, ferment 3 to 5 days, every day period shakes, uncap release gas, then sealing continues fermentation, until pH value is down to 3.0 ~ 4.0.
3. the preparation method of application EM bacterium fermentation fish meal according to claim 1, it is characterized in that: described in get the method that one-level bacterium liquid, molasses or brown sugar and water makes secondary bacterium liquid in proportion and be: get EM bacterium stoste, molasses or brown sugar and water fully mixes in proportion, sealing, ferment 5 to 7 days, every day period shakes, uncap release gas, then sealing continues fermentation, until pH value is down to 3.0 ~ 4.0.
4. As claimed in any one of claims 1 to 3, wherein application of EM fermentation fishmeal production method, wherein: said water after boiled for 10 minutes, after the water cool.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310531571.3A CN103598404B (en) | 2013-11-01 | 2013-11-01 | Fish meal preparation method using EM bacteria fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310531571.3A CN103598404B (en) | 2013-11-01 | 2013-11-01 | Fish meal preparation method using EM bacteria fermentation |
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| CN103598404A CN103598404A (en) | 2014-02-26 |
| CN103598404B true CN103598404B (en) | 2015-01-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104041710B (en) * | 2014-06-20 | 2016-04-06 | 安徽农业大学 | A kind of preparation method of fish meal small peptide feed |
| CN104920791B (en) * | 2015-05-29 | 2018-06-26 | 东莞市林氏生物技术股份有限公司 | A kind of high digestibility fermentation fish meal and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1408242A (en) * | 2001-09-18 | 2003-04-09 | 张文彬 | Technology for producing microbial fodder strengthening agent |
| CN1262198C (en) * | 2003-08-15 | 2006-07-05 | 中国农业大学 | Active peptide feed additive and its preparation method and use |
| CN100356859C (en) * | 2003-12-30 | 2007-12-26 | 韩福山 | Protein feed stuff and processing method thereof |
| CN1656915A (en) * | 2005-03-22 | 2005-08-24 | 徐州安营生物技术开发有限公司 | Biological protein powder and its preparation method |
| CN101028035A (en) * | 2006-09-30 | 2007-09-05 | 刘唤明 | Production of feed additive |
| CN102318779A (en) * | 2011-10-18 | 2012-01-18 | 上海创博生态工程有限公司 | Small peptide additive for porcine feed and preparation method thereof |
| CN102524535B (en) * | 2011-12-19 | 2013-07-10 | 北海群林生物工程有限公司 | Oligopeptide additive for feed and preparation method thereof |
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Effective date of registration: 20141113 Address after: 523000 Guangdong city of Dongguan Province Xia Keng Cun town Changping Dajingjiu agricultural and sideline products wholesale market two Lin Building Applicant after: DONGGUAN LINSHI FEED DEVELOPMENT Co.,Ltd. Address before: 525400, Guangdong province Maoming Dianbai County town neighborhood committee dormitory Applicant before: Lin Haojie |
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Address after: Changping Zhen Xia Keng Cun, Dongguan city Guangdong province 523000 Lin biotechnology Limited by Share Ltd in Dongguan City Patentee after: DONGGUAN LINSHI BIOTECHNOLOGY CO.,LTD. Address before: 523000 Guangdong city of Dongguan Province Xia Keng Cun town Changping Dajingjiu agricultural and sideline products wholesale market two Lin Building Patentee before: DONGGUAN LINSHI FEED DEVELOPMENT Co.,Ltd. |
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Address after: Room 1103, No. 4, Tutang Park Road, Changping Town, Dongguan City, Guangdong Province, 523000 Patentee after: DONGGUAN LINSHI BIOTECHNOLOGY CO.,LTD. Address before: 523000 Dongguan Linshi Biotechnology Co., Ltd., Xiakeng village, Changping Town, Dongguan City, Guangdong Province Patentee before: DONGGUAN LINSHI BIOTECHNOLOGY CO.,LTD. |