CN105961842A - Compound shrimp peptide protein for feed and preparation process thereof - Google Patents
Compound shrimp peptide protein for feed and preparation process thereof Download PDFInfo
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- CN105961842A CN105961842A CN201610548827.5A CN201610548827A CN105961842A CN 105961842 A CN105961842 A CN 105961842A CN 201610548827 A CN201610548827 A CN 201610548827A CN 105961842 A CN105961842 A CN 105961842A
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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
Abstract
The invention provides compound shrimp peptide protein for feed and a preparation process thereof. The compound shrimp peptide protein is prepared from 6-8 parts by weight of fermented soybean meal and 2-4 parts by weight of shrimp paste, wherein the content of crude protein in the fermented soybean meal is more than or equal to 50 percent, and the DM of the shrimp paste is more than or equal to 90 percent. The compound shrimp peptide protein is prepared from high-quality peptide and protein raw materials, has small peptide of more than or equal to 12 percent, is high in nutritional value and low in cost, and can be used for replacing partial fish powder and plasma.
Description
Technical field
The invention belongs to field of feed, be specifically related to a kind of feedstuff compound shrimp peptide protein and preparation technology thereof.
Background technology
Soybean peptide be soybean protein separate after acid system or enzymatic hydrolysis, the refined and mixtures of polypeptides that obtains, with 3～
The small-molecular peptides of 6 aminoacid compositions is main, possibly together with compositions such as a small amount of macromole peptide, free amino acid, saccharide and inorganic salts,
Molecular mass is at 1000 below μ.The protein content of soybean peptide is about 85%, its aminoacid composition and soybean protein phase
With, it is necessary to amino acid whose balance is good, rich content.Soybean peptide, compared with soybean protein, has digestibility height, provides energy
Amount rapidly, reduce cholesterol, blood pressure lowering and the lipometabolic physiological function of promotion and free from beany flavor, without albuminous degeneration, acidity
Do not precipitate, heat do not solidify, the good processing characteristics such as soluble in water, good fluidity, be excellent health food material.So
And, fermented bean cake exists with low content of technology, production capacity surplus and cause harmful competition, make the transition or upgrade be fermented bean cake enterprise must
So select.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of feedstuff compound shrimp peptide protein and preparation technology thereof.
Use high-quality peptide and protein raw material, little peptide (below 1000d) >=10%, be of high nutritive value, low cost, may replace Partial Fish Meal
And blood plasma.
In order to realize foregoing invention purpose, the present invention adopts the following technical scheme that
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 2-4 weight portion of 6-8 weight portion, described
Crude protein content >=50% of fermented bean cake, DM >=90% of described shrimp cream.
The particle diameter of compound shrimp peptide protein of the present invention is 20 mesh, water content≤10%.
Feedstuff of the present invention is as follows by the preparation technology of compound shrimp peptide protein:
A, the preparation of fermented bean cake
Adding water in bean cake, making solid-liquid ratio is 1:0.8,1.2～1.5kg/cm2High pressure and 125 DEG C at sterilizing 10-
15min, is cooled to 40-45 DEG C, adds carbon source and inorganic salt mixing, and layer thickness at below 5cm, adds neutral protease and black
Aspergillosis, mixes thoroughly, carries out one time fermentation, stirring after 36 hours, adds bacillus subtilis and yeast carries out ferment in second time, fermentation
48 hours, dry, obtain fermented bean cake；
B, the preparation of shrimp cream
With the fresh and alive shrimp of marine fishing as raw material, blend making beating, add the water of 2 times amount, add flavor protease at 60 DEG C
Lower enzymolysis 2-3 hour, adds cellulase enzymolysis 6-7 hour at 50 DEG C, is warming up to 95 DEG C of enzyme denaturing 10min, enzymatic hydrolysate
With strainer filtering, take filtrate homogenizing and i.e. obtain shrimp cream；
C, mixing
Taking 6-8 part fermented bean cake and 2-4 part shrimp cream mix homogeneously, cross 20 mesh sieves, cold drying is to water content≤10%.
Carbon source of the present invention is glucose, and addition is the 3% of inventory, is conducive to improving the work of neutral protease
Power.
Inorganic salt of the present invention is iron sulfate, and addition is the 0.5-1% of inventory, and induction aspergillus niger secretion is efficiently
The protease of hydrolysis bean cake.
The addition of neutral protease of the present invention is 200-500PPM, and the addition of aspergillus niger accounts for inventory
3%.Additional neutral protease is beneficial to improve the degree of hydrolysis of fermented bean cake.
Bacillus subtilis of the present invention and saccharomycetic addition account for the 1% and 2% of inventory respectively, are conducive to carrying
Crude protein content in high fermented bean cake.
The flavor protease of step B of the present invention and the addition of cellulase are respectively 600PPM and 200PPM.
The feedstuff of the present invention nutritional labeling such as following table of compound shrimp peptide protein:
Table 1 is combined the nutrient component meter of shrimp peptide protein
| Shrimp peptide protein | |
| Moisture % | ≤10 |
| Thick protein % | ≥50 |
| Probiotic bacteria CFU/ gram | >=20 hundred million |
| Protease ten thousand unit | ≥150 |
| Little peptide % | ≥12 |
| Lactic acid % | ≥2.5 |
| Taurine % | ≥1.0 |
| Nucleotide % | |
| Astaxanthin ppm | 40-80 |
| Crude fat % | ≤6.0 |
| Crude fibre % | ≤3.5 |
| Coarse ash % | ≤11.0 |
| Calcium % | 0.4-0.7 |
| Total phosphorus % | ≥0.8 |
| Pig digestible energy kcal/kg | ≥3450 |
| Fowl metabolizable energy kcal/kg | ≥3050 |
| Fish digestible energy kcal/kg | ≥3450 |
| Milch cow net energy kcal/kg | ≥1170 |
Table 2 aminoacid detected value
The beneficial effects of the present invention is:
1, the compound shrimp peptide protein of the present invention uses high-quality peptide and protein raw material, little peptide (below 1000d) >=12%, battalion
Support and be worth height, low cost, may replace Partial Fish Meal and blood plasma.
2, the shrimp cream of the present invention is with the fresh and alive shrimp of marine fishing as raw material, uses that modern biotechnology is refined to be formed
Brown or brown red pulpous state object, there is the strong shrimp Eriocheir sinensis fragrance of typical case.Hormone without any artificial interpolation, antibiotics thing
Matter and preservative, for fully natural green environment-friendly products.The crude protein of shrimp cream is not less than 32%, and amino acid whose content reaches 30%, accounts for
The ratio of protein is up to 90.7%.Crude fat is not higher than 10%, and moisture is not higher than 40%, and ash is not higher than 10%, and salinity is not
Higher than 2.60%, calcium is not higher than 1.0%
3, the enzymolysis of shrimp cream uses flavor protease and cellulase enzymolysis at twice, sets for two kinds of hydrolysis enzyme viability
Determining hydrolysis temperature, use the further enzymolysis of cellulase on the basis of the preliminary enzymolysis of flavor protease, enzymolysis ability is higher, egg
White degree of hydrolysis can reach 40%, and peptide content is high, and rich in free amino acid.The content of compound shrimp peptide protein astaxanthin is up to
40ppm-80ppm, the body colour of fancy fishes, shrimp, yellow bone fish, Clarias fucsus and fork-tail fish, to fish body body colour, is had by astaxanthin especially
Important protection and repair.
4, the preparation technology layer thickness of fermented bean cake is at below 5cm, uses shallow-layer fermentation technology, and ventilation is good；Use
Secondary fermentation, it is ensured that the abundant fermentation of bean cake；One time fermentation adds neutral protease and aspergillus niger, additional neutral protein
Enzyme can significantly improve the degree of hydrolysis of fermented bean cake, coordinates the egg adding iron sulfate induction aspergillus niger secretion effectively hydrolyzing bean cake simultaneously
White enzyme, enzyme bacterium is fermented simultaneously, significantly improves degree of hydrolysis to 23%；Ferment in second time adds bacillus subtilis and saccharomycetic compound
Bacterium, it is ensured that the abundant fermentation of bean cake, crude protein content is up to 58%.
5, due to containing containing abundant delicious amino acid (glutamic acid, aspartic acid, glycine), little peptide and taurine etc.
Important Attractant, has and significantly improves feed intake effect.Being remarkably improved the feed intake of animal, wherein free glutamic acid is
Maximally effective flavor substance, next to that pyroglutamic acid and alanine.Little peptide is also considered as the synergistic factor of local flavor.
6, little peptide and mineral complex utilize the absorbing path of peptide rather than the absorbing path of the ion of mineral element,
Thus avoid and utilize the competition between the mineral element of same passage absorption. therefore, the mineral element of these complex states is raw
Thing titer is high, and has that transhipment is fast, solubility is good, the feature of stable performance, thus can improve the utilization rate of mineral.Promote
Enter amino acid whose absorption and protein synthesis, significantly improve production performance and alleviate the pollution pressure to environment.
7, in feedstuff, add peptide matters and be remarkably improved lipase, amylase and pepsic activity, little Toplink
Stimulate the activity rising of intestinal villi film brush border amino peptidase and dipeptidase, moreover it is possible to improve little peptide amount vector.In daily ration
Add little peptide and can alleviate ablactational baby pig intestinal villi and the degree of crypts intensification, promote the growth of intestinal tissue and function, reduce
Diarrhea of weaned piglets rate.
8, promote growth, improve the production performance of animal, improve the price of deed；Little peptide can strengthen the breeding of profitable strain
(mainly lactic acid bacteria and bacillus bifidus), promotes the phagocytosis of external intraperitoneal macrophage, immune stimulatory function, improves anti-
Condition of disease power, strengthens animal immune function and anti-stress ability.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 2 weight portions, the described fermentation of 6 weight portions
The crude protein content of bean cake is 50%, and the DM of described shrimp cream is 90%.
Embodiment 2
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 4 weight portions, the described fermentation of 8 weight portions
The crude protein content of bean cake is 55%, and the DM of described shrimp cream is 92%.
Embodiment 3
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 3 weight portions, the described fermentation of 7 weight portions
The crude protein content of bean cake is 56%, and the DM of described shrimp cream is 95%.
The particle diameter of compound shrimp peptide protein is 20 mesh, and water content is 10%.
Embodiment 4
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 3 weight portions, the described fermentation of 6 weight portions
The crude protein content of bean cake is 52%, and the DM of described shrimp cream is 90%.
The particle diameter of compound shrimp peptide protein is 20 mesh, and water content is 8%.
Embodiment 5
A kind of feedstuff is with compound shrimp peptide protein, including fermented bean cake and the shrimp cream of 3.5 weight portions of 8 weight portions, and described
The crude protein content of ferment bean cake is 53%, and the DM of described shrimp cream is 92%.
The particle diameter of compound shrimp peptide protein is 20 mesh, and water content is 7%.
Embodiment 6
The feedstuff preparation technology of compound shrimp peptide protein, step is as follows:
A, the preparation of fermented bean cake
Adding water in bean cake, making solid-liquid ratio is 1:0.8, at 1.2kg/cm2High pressure and 125 DEG C at sterilizing 10min, cooling
To 40 DEG C, adding carbon source and inorganic salt mixing, layer thickness, at below 5cm, adds neutral protease and aspergillus niger, mixes thoroughly, enter
Row one time fermentation, stirring after 36 hours, adds bacillus subtilis and yeast carries out ferment in second time, ferments 48 hours, dries
Dry, obtain fermented bean cake；
B, the preparation of shrimp cream
With the fresh and alive shrimp of marine fishing as raw material, blend making beating, add the water of 2 times amount, enzymolysis, add flavor protease and exist
Enzymolysis 2 hours at 60 DEG C, add cellulase enzymolysis 6 hours at 50 DEG C, are warming up to 95 DEG C of enzyme denaturing 10min, enzymatic hydrolysate
With strainer filtering, take filtrate homogenizing and i.e. obtain shrimp cream；
C, mixing
Take 6 parts of fermented bean cake and 2 parts of shrimp cream mix homogeneously, cross 20 mesh sieves, be dried at 30 DEG C to water content be 10%.
Embodiment 7
The feedstuff preparation technology of compound shrimp peptide protein, step is as follows:
A, the preparation of fermented bean cake
Adding water in bean cake, making solid-liquid ratio is 1:0.8, at 1.5kg/cm2High pressure and 125 DEG C at sterilizing 15min, cooling
To 45 DEG C, adding carbon source and inorganic salt mixing, layer thickness, at below 5cm, adds neutral protease and aspergillus niger, mixes thoroughly, enter
Row one time fermentation, stirring after 36 hours, adds bacillus subtilis and yeast carries out ferment in second time, ferments 48 hours, dries,
Obtain fermented bean cake；
B, the preparation of shrimp cream
With the fresh and alive shrimp of marine fishing as raw material, blend making beating, add the water of 2 times amount, enzymolysis, add flavor protease and exist
Enzymolysis 3 hours at 60 DEG C, add cellulase enzymolysis 7 hours at 50 DEG C, are warming up to 95 DEG C of enzyme denaturing 10min, enzymatic hydrolysate
With strainer filtering, take filtrate homogenizing and i.e. obtain shrimp cream；
C, mixing
Take 8 parts of fermented bean cake and 4 parts of shrimp cream mix homogeneously, cross 20 mesh sieves, be dried at 40 DEG C to water content be 8%.
Embodiment 8
The feedstuff preparation technology of compound shrimp peptide protein, step is as follows:
A, the preparation of fermented bean cake
Adding water in bean cake, making solid-liquid ratio is 1:0.8, at 1.3kg/cm2High pressure and 125 DEG C at sterilizing 12min, cooling
To 42 DEG C, adding carbon source and inorganic salt mixing, layer thickness, at below 5cm, adds neutral protease and aspergillus niger, mixes thoroughly, enter
Row one time fermentation, stirring after 36 hours, adds bacillus subtilis and yeast carries out ferment in second time, ferments 48 hours, dries,
Obtain fermented bean cake；
B, the preparation of shrimp cream
With the fresh and alive shrimp of marine fishing as raw material, blend making beating, add the water of 2 times amount, enzymolysis, add flavor protease and exist
Enzymolysis 2.5 hours at 60 DEG C, add cellulase enzymolysis 6.5 hours at 50 DEG C, are warming up to 95 DEG C of enzyme denaturing 10min, enzymolysis
Product strainer filtering, takes filtrate homogenizing and i.e. obtains shrimp cream；
C, mixing
Take 7 parts of fermented bean cake and 3 parts of shrimp cream mix homogeneously, cross 20 mesh sieves, be dried at 35 DEG C to water content be 7%.
Embodiment 9
The present embodiment is on the basis of embodiment 6:
Described carbon source is glucose, and addition is the 3% of inventory.
Embodiment 10
The present embodiment is on the basis of embodiment 6:
Described carbon source is glucose, and addition is the 3% of inventory.
Described inorganic salt is iron sulfate, and addition is the 0.5% of inventory.
Embodiment 11
The present embodiment is on the basis of embodiment 6:
Described carbon source is glucose, and addition is the 3% of inventory.
Described inorganic salt is iron sulfate, and addition is the 1% of inventory.
Embodiment 12
The present embodiment is on the basis of embodiment 6:
Described carbon source is glucose, and addition is the 3% of inventory.
Described inorganic salt is iron sulfate, and addition is the 0.6% of inventory.
The addition of described neutral protease is 200PPM, and the addition of aspergillus niger accounts for the 3% of inventory.
Embodiment 13
The present embodiment is on the basis of embodiment 6:
Described carbon source is glucose, and addition is the 3% of inventory.
Described inorganic salt is iron sulfate, and addition is the 0.7% of inventory.
The addition of described neutral protease is 500PPM, and the addition of aspergillus niger accounts for the 3% of inventory.
Described bacillus subtilis and saccharomycetic addition account for the 1% and 2% of inventory respectively.
The flavor protease of described step B and the addition of cellulase are respectively 600PPM and 200PPM.
Embodiment 14
The present embodiment is on the basis of embodiment 7:
Described carbon source is glucose, and addition is the 3% of inventory.
Described inorganic salt is iron sulfate, and addition is the 0.5% of inventory.
The addition of described neutral protease is 300PPM, and the addition of aspergillus niger accounts for the 3% of inventory.
Described bacillus subtilis and saccharomycetic addition account for the 1% and 2% of inventory respectively.
The flavor protease of described step B and the addition of cellulase are respectively 600PPM and 200PPM.
Compound shrimp peptide protein addition:
Fish meal adds 25～75 kgs/tonne.
Shrimp material and Mixed cultivation of prawn and crab material add 50-100 kg/tonne.
Pig chicken cattle and sheep material adds 25～50 kgs/tonne.
The present invention is combined shrimp peptide protein to Production Performance of Weaning Pigs and the impact of immune function
Select 80 35 age in days ablactational baby pig, be randomly divided into 4 process, often process 4 repetitions, often repeat 5.In daily ration
The addition of shrimp peptide respectively is 0%, 0.5%, 1%, 2%.28 days experimental periods.Result of the test see table.
Table 3 Diet Formula and trophic level
High-plane of nutrition daily ration adds shrimp peptide protein on Growth Performance of Weaning Piglets and the impact of physical and chemical index
Select 120 28 age in days delactational piglets, be randomly divided into 5 groups, often 4 repetitions of group, each repetition 6, daily ration Prawn
The pitch-based sphere of peptide respectively is 0%, 0.25%, 0.5%, 1%, 2%.Result of the test shows: compare with matched group, tries 3
Group average daily gain, tryptic activity and chymotrypsin activity have been respectively increased 4.17%, 34.61%, 42.98%.Examination 4
Group ileum height of naps is 641.38nm, and trying 3 groups is 582.50nm, and matched group is 487.77nm, its pilot scale 4 groups and matched group ratio
Relatively, significant difference (p < 0.05).
Table 4 Diet Formula and trophic level
Table 5 piglet growth performance index
Table 6 trypsin and chymotrypsin activity
Table 7 height of naps and Crypt depth
Claims (8)
1. a feedstuff is with compound shrimp peptide protein, it is characterised in that include the fermented bean cake of 6-8 weight portion and 2-4 weight portion
Shrimp cream, crude protein content >=50% of described fermented bean cake, DM >=90% of described shrimp cream.
The most according to claim 1, feedstuff is with being combined shrimp peptide protein, it is characterised in that the particle diameter of described compound shrimp peptide protein is
20 mesh, water content≤10%.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 1, it is characterised in that step is as follows:
A, the preparation of fermented bean cake
Adding water in bean cake, making solid-liquid ratio is 1:0.8,1.2～1.5kg/cm2High pressure and 125 DEG C at sterilizing 10-15min,
Being cooled to 40-45 DEG C, add carbon source and inorganic salt mixing, layer thickness, at below 5cm, adds neutral protease and aspergillus niger,
Mixing thoroughly, carry out one time fermentation, stirring after 36 hours, add bacillus subtilis and yeast carries out ferment in second time, fermentation 48 is little
Time, dry, obtain fermented bean cake；
B, the preparation of shrimp cream
With the fresh and alive shrimp of marine fishing as raw material, blend making beating, add the water of 2 times amount, enzymolysis, add flavor protease at 60 DEG C
Lower enzymolysis 2-3 hour, adds cellulase enzymolysis 6-7 hour at 50 DEG C, is warming up to 95 DEG C of enzyme denaturing 10min, enzymatic hydrolysate
With strainer filtering, take filtrate homogenizing and i.e. obtain shrimp cream；
C, mixing
Take 6-8 part fermented bean cake and 2-4 part shrimp cream mix homogeneously, cross 20 mesh sieves, be dried to water content≤10% at 30-40 DEG C.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 3, it is characterised in that described carbon source is Portugal
Grape sugar, addition is the 3% of inventory.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 3, it is characterised in that described inorganic salt is
Iron sulfate, addition is the 0.5-1% of inventory.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 3, it is characterised in that described neutral protein
The addition of enzyme is 200-500PPM, and the addition of aspergillus niger accounts for the 3% of inventory.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 3, it is characterised in that described bacillus subtilis
Bacterium and saccharomycetic addition account for the 1% and 2% of inventory respectively.
The feedstuff preparation technology of compound shrimp peptide protein the most according to claim 3, it is characterised in that the wind of described step B
The addition of taste protease and cellulase is respectively 600PPM and 200PPM.
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| Application Number | Priority Date | Filing Date | Title |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610548827.5A CN105961842A (en) | 2016-07-13 | 2016-07-13 | Compound shrimp peptide protein for feed and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106491416A (en) * | 2016-10-26 | 2017-03-15 | 澳宝化妆品（惠州）有限公司 | A kind of preparation method of Hibiscus syriacus L. ferment and purposes |
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| CN105231000A (en) * | 2015-09-25 | 2016-01-13 | 广东海洋大学 | Method for producing compound antibacterial nutrient feed additive by utilizing offal of aquatic products |
| CN105624249A (en) * | 2016-03-09 | 2016-06-01 | 广东海洋大学 | Preparation method of aquatic protein and plant protein compound active peptide |
| CN105648012A (en) * | 2016-03-09 | 2016-06-08 | 广东海洋大学 | Method for preparing aquatic protein bioactive peptides by means of solid-state fermentation and liquid-state enzymatic hydrolysis |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1911066A (en) * | 2006-08-24 | 2007-02-14 | 武汉邦之德牧业科技有限公司 | Process of strengthening deep fermentation of soybean dregs with composite enzyme |
| CN105231000A (en) * | 2015-09-25 | 2016-01-13 | 广东海洋大学 | Method for producing compound antibacterial nutrient feed additive by utilizing offal of aquatic products |
| CN105624249A (en) * | 2016-03-09 | 2016-06-01 | 广东海洋大学 | Preparation method of aquatic protein and plant protein compound active peptide |
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| CN106491416A (en) * | 2016-10-26 | 2017-03-15 | 澳宝化妆品（惠州）有限公司 | A kind of preparation method of Hibiscus syriacus L. ferment and purposes |
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Application publication date: 20160928 |