CN103829031A - Soybean meal fermentation process - Google Patents
Soybean meal fermentation process Download PDFInfo
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- CN103829031A CN103829031A CN201310299316.0A CN201310299316A CN103829031A CN 103829031 A CN103829031 A CN 103829031A CN 201310299316 A CN201310299316 A CN 201310299316A CN 103829031 A CN103829031 A CN 103829031A
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Abstract
The invention provides a soybean meal fermentation process. The soybean meal fermentation process mainly comprises the following steps: raw material clearing, strain activation, strain culture and domestication, mixed inoculation, fermentation, low-temperature drying, cooling, crushing, screening and packaging. The soybean meal fermentation process provided by the invention has the main characteristics that a compound bacterium solution obtained by reasonable matching of various bacterium solutions is adopted for the mixed inoculation, and through the synergy of multiple strains, the fermentation time is shortened, and the production cost is reduced. In addition, temperature and humidity environments for material fermentation are guaranteed during fermentation, and materials are stirred at regular time in a fermentation process to ensure uniform fermentation of the materials. The fermented materials are uniform in quality and high in nutritional value, and the absorption rate of animals to feed is improved.
Description
Technical field
The invention belongs to fermenting plant protein technical field, be specifically related to a kind of fermentation process of bean dregs.
Background technology
Dregs of beans is the accessory substance that soybean obtains after extracting grease, 43～48%), compared with easily scarce lysine (content: 2.5～2.8%), be widely used in feedstuff industry of the amino acid of balance, several mineral materials nutritional labeling and other plant forage because it contains rich in protein (content:.But extract in 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, in dregs of beans, also contain many ANFs, the ANFs of the heat endurances such as phytic acid, oligosaccharide and glycinin, therefore, if undressed dregs of beans is directly by animal feeding, very easily cause the problems such as diarrhoea and enteron aisle allergy, be especially unfavorable for also unsound brood of function of intestinal canal.Therefore affected to a great extent the feeding value of dregs of beans.
The soybean products that microbial fermentation processes obtains, has reduced the content of ANFs in dregs of beans largely, effectively eliminates the antigenicity of soybean protein, is conducive to growing and the absorption of enteron aisle of animal.After dregs of beans undergoes microbial fermentation, can make its pH value reduce, probio is increased, free amino acid and have that bioactive little peptide content improves, the content of ANFs reduces, nutritive value is improved.Therefore, fermented bean dregs has active influence to the immunologic function of digesting and assimilating, improve of animal, contributes to the growth of animal.
At present, the enterprise that produces fermented bean dregs is a lot, and the zymotechnique of employing is also different, has caused the quality of fermented bean dregs uneven, even if the fermented bean dregs quality of same producer different batches also exists very large difference, its zymotechnique and quality of finished exist following not enough:
(1) fermentation time is long: existing fermentation process of bean dregs needs just can complete whole sweat in 48～72 hours, and fermentation time is long, has inevitably increased labour intensity and production cost, has restricted the output of product simultaneously;
(2) fermented bacterium is selected unreasonable: traditional fermentation process of bean dregs adopts single culture to carry out bean pulp fermentation, and product quality particularly product special flavour is poor; Although some fermentation process of bean dregs adopts composite bacteria at present, screening, ratio, addition and the adding method of bacterial classification are unreasonable, cause the reduction of product quality.
(3) there is defect in the culture medium of bacterial classification: the selection of culture medium is directly connected to the quality of fermented bean dregs.The use for laboratory culture medium that the large more options of current fermentation process of bean dregs are traditional, selling at exorbitant prices on the one hand, on the other hand, the microorganism that uses it to cultivate gained is poor for the adaptability of dregs of beans raw material, cannot ensure carrying out smoothly of sweat;
(4) nutritive value of fermented bean dregs has much room for improvement: at present the more original dregs of beans of protein content of fermented bean dregs obviously improves, but product Determination of Free Amino Acids, active peptide content are lower, cannot meet the requirement of animal to high-quality feed.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of fermentation process of bean dregs, and fermentation time is short, make nutritious, the quality of material after fermentation evenly, stable performance, effectively improve absorptivity and the resistance against diseases of animal to feed, and be convenient to storage and transport.
For solving the problems of the technologies described above, enforcement of the present invention is intended providing a kind of fermentation process of bean dregs, comprises the steps:
(1) raw material handling: remove sandstone, metal impurities in dregs of beans raw material;
(2) actication of culture: bacillus subtilis, Bacillus acidi lactici and Candida bacteria preparation are activated respectively, and after activation, the viable count of each bacterium liquid is respectively:
Bacillus subtilis: 4～800,000,000 CFU/g,
Bacillus acidi lactici: 5～1,000,000,000 CFU/g,
Candida: 3～600,000,000 CFU/g;
(3) bacterial classification is cultivated domestication: the various bacterium liquid after activation are accessed respectively in the culture medium that the concentration of the enzymolysis product of protease hydrolytic plant or animal protein is 0.4～1.0g/kg and cultivated, bacterial classification is tamed, and repeat 2～3 times;
(4) combined inoculation: the various bacterium liquid after domestication in step (3) are mixed and made into composite bacteria liquid by following mass ratio:
Bacillus subtilis: 25～45%,
Bacillus acidi lactici: 20～35%,
Candida: 10～20%,
In dregs of beans raw material, add the water of dregs of beans material quality 35～50%, then add the above-mentioned composite bacteria liquid of dregs of beans material quality 8.0～15%, be stirred to fully and mix;
(5) fermentation: by mass transport good combined inoculation to fermentation vat, the temperature of fermentation vat is controlled between 30～40 DEG C, the humidity of fermentation vat is controlled between 70～90%, every 6～8 hours, material is stirred during the fermentation, make material fermentation evenly, after 18～30 hours, stop fermentation;
(6) low temperature drying: after fermentation ends, material is proceeded in low temperature drying device and is dried, baking temperature is 40～50 DEG C, the water content of dry rear material is lower than 13%;
(7) cooling: dried material is sent into cool to room temperature in cylinder cooler;
(8) pulverize: select the sieve board of grinder of different pore size, crushing material is become to different granularities;
(9) screening and packing: the material after pulverizing is divided grade packaged by different grain size.
Wherein, the culture medium in described step (3) is the caseic enzymolysis product of protease hydrolytic.
Wherein, the culture medium in described step (3) can also be the enzymolysis product of protease hydrolytic wheat gluten protein.
Preferably, described protease is the one in trypsase, alkali protease.
Wherein, in the culture medium in described step (3), the concentration of enzymolysis protein is 0.5g/kg.
Wherein, in described step (2), after activation, the viable count of each bacterium liquid is respectively:
Bacillus subtilis: 600,000,000 CFU/g,
Bacillus acidi lactici: 1,000,000,000 CFU/g,
Candida: 400,000,000 CFU/g.
Wherein, in described step (4), composite bacteria liquid is mixed by following mass ratio by various bacterium liquid:
Bacillus subtilis: 25%,
Bacillus acidi lactici: 20%,
Candida: 15%,
In dregs of beans raw material, add the water of dregs of beans material quality 40%, then add the above-mentioned composite bacteria liquid of dregs of beans material quality 12%, be stirred to fully and mix.
Wherein, in described step (5), the temperature of fermentation vat is 30 DEG C, and the humidity of fermentation vat is controlled at 80%, in sweat, every 8 hours to material stirring once, stops fermentation after 25 hours.
The beneficial effect of technique scheme of the present invention is as follows:
(1) the present invention adopts and carries out combined inoculation by the composite bacteria liquid obtaining after each bacterium liquid rational proportion, and by the effect of many synergistic bacteriums, 18～30h can complete fermentation, and fermentation time is short, reduces production costs.
(2) bacterial classification of the present invention is cultivated in domestication process, utilize protein enzymatic hydrolyzate to carry out cultivation and the domestication of fermentative microorganism as culture medium, can not only promote the Fast Growth of microorganism, and can effectively overcome the loaded down with trivial details step of traditional culture medium preparation, reduce the cost of culture medium.
(3) the present invention ensures the temperature and humidity environment of material fermentation in the time of fermentation, and during the fermentation to material timing agitation, to ensure that material evenly ferments, after fermentation materials quality evenly, be of high nutritive value, improve the absorptivity of animal to feed, and be convenient to storage and transport.
Detailed description of the invention
For making the technical problem to be solved in the present invention, technical scheme and advantage clearer, be described in detail below in conjunction with specific embodiment.
Embodiment mono-: a kind of fermentation process of bean dregs, comprises the steps:
(1) raw material handling: remove sandstone, metal impurities in dregs of beans raw material;
(2) actication of culture: bacillus subtilis, Bacillus acidi lactici and Candida bacteria preparation are activated respectively, and after activation, the viable count of each bacterium liquid is respectively:
Bacillus subtilis: 600,000,000 CFU/g,
Bacillus acidi lactici: 1,000,000,000 CFU/g,
Candida: 400,000,000 CFU/g;
(3) bacterial classification is cultivated domestication: the various bacterium liquid after activation are accessed respectively in the culture medium that the concentration of the enzymolysis product of protease hydrolytic plant or animal protein is 0.5g/kg and cultivated, bacterial classification is tamed, and repeat 2～3 times;
(4) combined inoculation: the various bacterium liquid after domestication in step (3) are mixed and made into composite bacteria liquid by following mass ratio:
Bacillus subtilis: 25%,
Bacillus acidi lactici: 20%,
Candida: 15%,
In dregs of beans raw material, add the water of dregs of beans material quality 40%, then add the above-mentioned composite bacteria liquid of dregs of beans material quality 12%, be stirred to fully and mix;
(5) fermentation: by mass transport good combined inoculation to fermentation vat, the temperature of fermentation vat is controlled between 30 DEG C, and the humidity of fermentation vat is controlled between 80%, every 8 hours, material is stirred during the fermentation, make material fermentation evenly, after 25 hours, stop fermentation;
(6) low temperature drying: after fermentation ends, material is proceeded in low temperature drying device and is dried, baking temperature is 40～50 DEG C, the water content of dry rear material is lower than 13%;
(7) cooling: dried material is sent into cool to room temperature in cylinder cooler;
(8) pulverize: select the sieve board of grinder of different pore size, crushing material is become to different granularities;
(9) screening and packing: the material after pulverizing is divided grade packaged by different grain size.
In the present embodiment, culture medium in described step (3) is the enzymolysis product that uses trypsase caseinhydrolysate under optimum condition of food stage, but be not limited to above-mentioned material combination, culture medium can also be for using the enzymolysis product of alkali protease hydrolyzed wheat mucedin under optimum condition.
After enzymolysis finishes, protein enzymatic hydrolyzate is heated 10 minutes in the water-bath of 100 DEG C, make enzyme-deactivating, be cooled to concentrated, freeze drying after room temperature, low-temperature preservation.In this culture medium, the degree of hydrolysis of enzymolysis protein (DH) is 23%, the molecule of molecular weight distribution (MW) > 38Kda is 41.5%, the molecule of 10Kda < MW < 38Kda is that the molecule of 21.7%, MW < 10Kda is 36.8%.
Measurement result to the finished feed before packaging is as follows:
| Test item | Dregs of beans raw material | Dregs of beans after fermentation |
| Crude protein | 37.8％ | 52.3％ |
| Active peptide | 1.2％ | 5.23％ |
| Trypsin inhibitor | 5.23mg/g | 0.32mg/g |
| Free amino acid | - | 18.9mg/g |
| Fermented bean dregs DPPH clearance rate | - | 57.3％ |
Remarks: above content of material all calculates with dry.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of principle of the present invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a fermentation process of bean dregs, is characterized in that, comprises the steps:
(1) raw material handling: remove sandstone, metal impurities in dregs of beans raw material;
(2) actication of culture: bacillus subtilis, Bacillus acidi lactici and Candida bacteria preparation are activated respectively, and after activation, the viable count of each bacterium liquid is respectively:
Bacillus subtilis: 4～800,000,000 CFU/g,
Bacillus acidi lactici: 5～1,000,000,000 CFU/g,
Candida: 3～600,000,000 CFU/g;
(3) bacterial classification is cultivated domestication: the various bacterium liquid after activation are accessed respectively in the culture medium that the enzymolysis product concentration of protease hydrolytic plant or animal protein is 0.4～1.0g/kg and cultivated, bacterial classification is tamed, and repeat 2～3 times;
(4) combined inoculation: the various bacterium liquid after domestication in step (3) are mixed and made into composite bacteria liquid by following mass ratio:
Bacillus subtilis: 25～45%,
Bacillus acidi lactici: 20～35%,
Candida: 10～20%,
In dregs of beans raw material, add the water of dregs of beans material quality 35～50%, then add the above-mentioned composite bacteria liquid of dregs of beans material quality 8.0～15%, be stirred to fully and mix;
(5) fermentation: by mass transport good combined inoculation to fermentation vat, the temperature of fermentation vat is controlled between 30～40 DEG C, the humidity of fermentation vat is controlled between 70～90%, every 6～8 hours, material is stirred during the fermentation, make material fermentation evenly, after 18～30 hours, stop fermentation;
(6) low temperature drying: after fermentation ends, material is proceeded in low temperature drying device and is dried, baking temperature is 40～50 DEG C, the water content of dry rear material is lower than 13%;
(7) cooling: dried material is sent into cool to room temperature in cylinder cooler;
(8) pulverize: select the sieve board of grinder of different pore size, crushing material is become to different granularities;
(9) screening and packing: the material after pulverizing is divided grade packaged by different grain size.
2. fermentation process of bean dregs according to claim 1, is characterized in that, the culture medium in described step (3) is the caseic enzymolysis product of protease hydrolytic.
3. fermentation process of bean dregs according to claim 1, is characterized in that, the culture medium in described step (3) is the enzymolysis product of protease hydrolytic wheat gluten protein.
4. according to the fermentation process of bean dregs described in claim 2 or 3, it is characterized in that, described protease is the one in trypsase, alkali protease.
5. according to the fermentation process of bean dregs described in any one in claim 1,2 or 3, it is characterized in that, in the culture medium in described step (3), the concentration of enzymolysis protein is 0.5g/kg.
6. fermentation process of bean dregs according to claim 1, is characterized in that, in described step (2), after activation, the viable count of each bacterium liquid is respectively:
Bacillus subtilis: 600,000,000 CFU/g,
Bacillus acidi lactici: 1,000,000,000 CFU/g,
Candida: 400,000,000 CFU/g.
7. fermentation process of bean dregs according to claim 1, is characterized in that, in described step (4), composite bacteria liquid is mixed by following mass ratio by various bacterium liquid:
Bacillus subtilis: 25%,
Bacillus acidi lactici: 20%,
Candida: 15%,
In dregs of beans raw material, add the water of dregs of beans material quality 40%, then add the above-mentioned composite bacteria liquid of dregs of beans material quality 12%, be stirred to fully and mix.
8. fermentation process of bean dregs according to claim 1, is characterized in that, in described step (5), the temperature of fermentation vat is 30 DEG C, the humidity of fermentation vat is controlled at 80%, in sweat, every 8 hours to material stirring once, stops fermentation after 25 hours.
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| CN201310299316.0A CN103829031A (en) | 2013-07-05 | 2013-07-05 | Soybean meal fermentation process |
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| CN201310299316.0A CN103829031A (en) | 2013-07-05 | 2013-07-05 | Soybean meal fermentation process |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054902A (en) * | 2014-06-06 | 2014-09-24 | 李晓叶 | Process for producing fermented soybean meal through solid state fermentation of mixed culture |
| CN104872374A (en) * | 2015-06-15 | 2015-09-02 | 东北农业大学 | Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria |
| CN105132397A (en) * | 2015-09-05 | 2015-12-09 | 孙翠言 | Method for improving soybean meal degrading efficiency |
| CN105176952A (en) * | 2015-09-05 | 2015-12-23 | 孙翠言 | Alkaline protease capable of improving soybean meal degradation efficiency |
| CN106359851A (en) * | 2016-08-30 | 2017-02-01 | 惠州市瑰拉科技有限公司 | Fermentation treatment technology of feeding rapeseed meal |
| CN106689742A (en) * | 2016-12-16 | 2017-05-24 | 广西康佳龙农牧集团有限公司 | Production process of fermented soybean meal |
| CN109287846A (en) * | 2018-09-26 | 2019-02-01 | 四川军扬牧业有限公司 | A kind of environmental protection fattening rabbit material and its production technology |
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| JPH11137183A (en) * | 1997-11-07 | 1999-05-25 | Akio Onda | Production of feed from bagasse |
| CN102283316A (en) * | 2011-09-26 | 2011-12-21 | 江苏牧羊集团有限公司 | soybean meal fermentation process |
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2013
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH11137183A (en) * | 1997-11-07 | 1999-05-25 | Akio Onda | Production of feed from bagasse |
| CN102283316A (en) * | 2011-09-26 | 2011-12-21 | 江苏牧羊集团有限公司 | soybean meal fermentation process |
Non-Patent Citations (1)
| Title |
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| 严佩峰，等: "脱脂乳酶解液作为基础培养基对冻干菌活菌数的影响", 《食品与机械》, vol. 24, no. 2, 31 March 2008 (2008-03-31), pages 28 - 3 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054902A (en) * | 2014-06-06 | 2014-09-24 | 李晓叶 | Process for producing fermented soybean meal through solid state fermentation of mixed culture |
| CN104054902B (en) * | 2014-06-06 | 2016-02-10 | 李晓叶 | A kind of mixed bacteria solid state fermentation produces the technique of fermented bean dregs |
| CN104872374A (en) * | 2015-06-15 | 2015-09-02 | 东北农业大学 | Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria |
| CN105132397A (en) * | 2015-09-05 | 2015-12-09 | 孙翠言 | Method for improving soybean meal degrading efficiency |
| CN105176952A (en) * | 2015-09-05 | 2015-12-23 | 孙翠言 | Alkaline protease capable of improving soybean meal degradation efficiency |
| CN105176952B (en) * | 2015-09-05 | 2018-05-18 | 云南神农农业产业集团股份有限公司 | A kind of alkali protease for improving beans Hectometer degradation efficiencies |
| CN105132397B (en) * | 2015-09-05 | 2018-07-06 | 南京宝辉生物饲料有限公司 | A kind of method for improving beans Hectometer degradation efficiencies |
| CN106359851A (en) * | 2016-08-30 | 2017-02-01 | 惠州市瑰拉科技有限公司 | Fermentation treatment technology of feeding rapeseed meal |
| CN106689742A (en) * | 2016-12-16 | 2017-05-24 | 广西康佳龙农牧集团有限公司 | Production process of fermented soybean meal |
| CN109287846A (en) * | 2018-09-26 | 2019-02-01 | 四川军扬牧业有限公司 | A kind of environmental protection fattening rabbit material and its production technology |
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