CN106107020A - A kind of production method of delicate flavour fermented bean cake - Google Patents
A kind of production method of delicate flavour fermented bean cake Download PDFInfo
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- CN106107020A CN106107020A CN201610481469.0A CN201610481469A CN106107020A CN 106107020 A CN106107020 A CN 106107020A CN 201610481469 A CN201610481469 A CN 201610481469A CN 106107020 A CN106107020 A CN 106107020A
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- bean cake
- delicate flavour
- fermented bean
- production method
- mixed liquid
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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
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Abstract
The invention discloses the production method of a kind of delicate flavour fermented bean cake, comprise the steps: that protease is made mixture A by (1)；(2) by water, mixture A and lactobacillus solution mix homogeneously, mixed liquid B is obtained；(3) bean cake is being carried out sterilizing, through material is cooled down, accessing bacillus subtilis and carry out aerobic fermentation, then mixed liquid B and material mix homogeneously are carried out anaerobic fermentation；(4) guarantee mixed liquid B and material mixing, anaerobic fermentation, prepare delicate flavour fermented bean cake.The present invention can make bean cake produce substantial amounts of delicate flavour peptide, and attractant is strong, adds in pig feed so that the appetite of piglet and growing and fattening pigs all increases.
Description
Technical field
The invention belongs to food technology field, especially relate to the production method of a kind of delicate flavour fermented bean cake.
Background technology
Fermented bean cake is the most universal a kind of product, is widely used in a variety of applications in animal and fowl fodder and Aquatic product material.Though
So fermented bean cake relatively bean cake has a plurality of advantages: the antinutritional factor (trypsin ihhibitor, urease) eliminating in bean cake,
Degrading soybean protein is high-quality little peptide protein source effectively.There is raising palatability and attractant, improve poultry to a certain extent
Feed intake, improve nutrient digestion absorb, promote growth, reduce diarrhoea effect.But along with the continuous lifting of technology, respectively
Producer makes the quality of respective product difference in each index more and more less by different fermentation technologys, thus causes city
Product homogeneity on field is serious, so that each manufacturer all sells in continuous skiving profit.Fermented bean cake product
Upgrading is a good direction again.
Research shows that delicate flavour can greatly improve the attractant of fermented bean cake, has great for increasing the feed intake of animal
Help.The content of delicate flavour peptide Glutamic Acid and aspartic acid is higher, and the content of bean cake Glutamic Acid is about 7.5%, Tianmen ammonia
The content of acid is about 5%.
Summary of the invention
It is an object of the invention to for the problems referred to above, it is provided that the production method of the delicate flavour fermented bean cake that a kind of attractant is strong.
For reaching above-mentioned purpose, present invention employs following technical proposal: the life of a kind of delicate flavour fermented bean cake of the present invention
Product method, comprises the steps:
(1) protease is made mixture A；
(2) by water, mixture A and lactobacillus solution mix homogeneously, mixed liquid B is obtained；
(3) bean cake is being carried out sterilizing, through material is cooled down, accessing bacillus subtilis and carry out aerobic fermentation, then will be mixed
Close liquid B and material mix homogeneously carries out anaerobic fermentation；
(4) guarantee mixed liquid B and material mixing, anaerobic fermentation, prepare delicate flavour fermented bean cake.
Further, in step (3), bean cake is 100-118 DEG C in temperature, sterilizing 30min, through material is cooled down,
Access bacillus subtilis and carry out aerobic fermentation, through the fermentation of 8-12h；Again mixed liquid B and material mix homogeneously are detested
Aerobe fermentation, ferments through 36-48h；
In step (4), it is ensured that mixed liquid B and the mixed temperature of material, in the range of 37-41 DEG C, ensure detesting simultaneously
During aerobe fermentation temperature of charge be the time of 45-55 DEG C be 10-12h.
Further, in step (1), described protease is selected from papain and the compositions of non-papain.
Further, in step (1), described non-papain is in acid protease, neutral protease
Kind or several combinations.
Further, in step (1), described non-papain is trypsin.
Further, in step (3), the quality of the inoculation of described bacillus subtilis accounts for the 3-10% of Soybean Meal,
Described bean cake powder is 1:0.6-1:1 with the mass ratio of hay spore seed solution, hay bud in described hay spore seed solution
Spore seed liquor is 5%-15% with the mass ratio of water.
Further, in step (3), the material after aerobic fermentation is 1:1-1 with the mass ratio of mixed liquid B:
1.5。
Further, in step (3), during cooling material, use spreading-and-cooling machine.
Beneficial effect: the present invention can make bean cake produce substantial amounts of delicate flavour peptide, and attractant is strong, adds in pig feed so that young
The appetite of pig and growing and fattening pigs all increases.Can be widely applied to field of fodder.
The present invention compared with prior art, has the advantage that
(1) albumen in bean cake is oriented hydrolysis by the difference utilizing the enzymolysis site of several enzyme, thus obtains corresponding
Delicate flavour peptide.In the preparation of enzyme, papain (content of 25-45%) and trypsin, acid protease, neutral protease
One or more；By they mix homogeneously.
(2) guarantee that mixed liquid B and the mixed temperature of material, in the range of 37-41 DEG C, ensure anaerobic fermentation simultaneously
During temperature of charge be not less than the time 10-12h of 45 DEG C, need to ensure that temperature of charge must not be higher than 55 DEG C, fermentation time simultaneously
It is shorter than 10h or is longer than 12h, all can not obtain the delicate flavour peptide of respective concentration.
(3) papain is a kind of protease of equal energy decomposing protein under acidity, neutrality, alkaline environment.Due to
It has the enzymolysis site of uniqueness when decomposing protein, can effectively reduce the bitterness of enzymatic hydrolysate, improves the delicate flavour of product, is this
The enzyme that must add in the compound prescription of any enzyme in invention.
Detailed description of the invention
The present invention is expanded on further below in conjunction with specific embodiment.Should be appreciated that these embodiments are only used for
The bright present invention, and can not limit the scope of the invention.
Embodiment 1
The production method of a kind of delicate flavour fermented bean cake of the present invention, comprises the steps:
(1) protease is made mixture A；Described protease is selected from papain and tryptic compositions.
(2) by water, mixture A and lactobacillus solution mix homogeneously, mixed liquid B is obtained；
(3) it is 100 DEG C by bean cake in temperature, sterilizing 30min, through being cooled down by material, accesses bacillus subtilis and carries out
Aerobe fermentation, through the fermentation of 8h；Again mixed liquid B and material mix homogeneously are carried out anaerobic fermentation, ferment through 36h；Described hay
The quality of the inoculation of bacillus cereus accounts for the 3% of Soybean Meal, and described bean cake powder is 1 with the mass ratio of hay spore seed solution:
0.6, in described hay spore seed solution, hay spore seed liquor is 5%-15% with the mass ratio of water.After aerobic fermentation
Material is 1:1 with the mass ratio of mixed liquid B.Spreading-and-cooling machine is used during cooling material.
(4) guarantee that mixed liquid B and the mixed temperature of material, in the range of 37 DEG C, ensure the process anaerobic fermentation simultaneously
Middle temperature of charge be the time of 45 DEG C be 10h.
Embodiment 2
Embodiment 2 is with the difference of embodiment 1:
The production method of a kind of delicate flavour fermented bean cake of the present invention, comprises the steps:
In step (1), protease is made mixture A；Described protease selected from papain, acid protease,
Compositions in neutral protease.
In step (3), it is 110 DEG C by bean cake in temperature, sterilizing 30min, through being cooled down by material, accesses bacillus subtilis
Bacterium carries out aerobic fermentation, through the fermentation of 10h；Again mixed liquid B and material mix homogeneously are carried out anaerobic fermentation, ferment through 40h；
The quality of the inoculation of described bacillus subtilis accounts for the matter of the 7% of Soybean Meal, described bean cake powder and hay spore seed solution
Amount ratio is 1:0.8, and in described hay spore seed solution, hay spore seed liquor is 5%-15% with the mass ratio of water.Through aerobic
Material after fermentation is 1:1.2 with the mass ratio of mixed liquid B.Spreading-and-cooling machine is used during cooling material.
In step (4), it is ensured that mixed liquid B and the mixed temperature of material, in the range of 40 DEG C, ensure in anaerobism simultaneously
During fermentation temperature of charge be the time of 55 DEG C be 11h.
Embodiment 3
Embodiment 3 is with the difference of embodiment 1:
The production method of a kind of delicate flavour fermented bean cake of the present invention, comprises the steps:
In step (1), protease is made mixture A；Described protease is in papain, neutral protease
The combination of two kinds.
In step (3), it is 118 DEG C by bean cake in temperature, sterilizing 30min, through being cooled down by material, accesses bacillus subtilis
Bacterium carries out aerobic fermentation, through the fermentation of 12h；Again mixed liquid B and material mix homogeneously are carried out anaerobic fermentation, ferment through 48h；
The quality of the inoculation of described bacillus subtilis accounts for the matter of the 10% of Soybean Meal, described bean cake powder and hay spore seed solution
Amount ratio is 1:1, and in described hay spore seed solution, hay spore seed liquor is 5%-15% with the mass ratio of water.Through aerobic
Material after ferment is 1:1.5 with the mass ratio of mixed liquid B.Spreading-and-cooling machine is used during cooling material.
In step (4), it is ensured that mixed liquid B and the mixed temperature of material, in the range of 41 DEG C, ensure in anaerobism simultaneously
During fermentation temperature of charge be the time of 50 DEG C be 12h.
Test 1
Little with the 500Da-1500Da in the bean cake not adding protease for the delicate flavour fermented bean cake of embodiment 1 peptide is carried out
Detection, before and after production technology improvement, the contrast of the little peptide content of 500Da-1500Da is as shown in table 1,
Table 1
| Before improvement | After improvement | |
| 500-1500Da | ＜ 1% | ＞ 2.5% |
As shown in Table 1, the molecular weight of the delicate flavour fermented bean cake flavor peptide of the present invention, between 500Da-1500Da, improves
Afterwards more than 2.5%, compared to the ＜ 1% before improving, increase.
Test 2
By the delicate flavour fermented bean cake content % delicate flavour fermented bean cake addition of embodiment 1 to growing and fattening pigs and the feedstuff of piglet
In, 5% delicate flavour fermented bean cake addition is as shown in table 2 on the impact of growing and fattening pigs and piglet feed intake,
Table 2
As shown in Table 2, the % delicate flavour fermented bean cake of the present invention so that piglet: select wean one week, body weight 6-6.5kg；Educate
Big porker: select body weight 30-33kg.Raise 1 week.The appetite of piglet and growing and fattening pigs all increases.
The announcement of book and teaching according to the above description, those skilled in the art in the invention can also be to above-mentioned embodiment party
Method carries out suitable change and amendment.Therefore the invention is not limited in detailed description of the invention disclosed and described above, to this
Some modifications and changes of invention should also be as falling in the scope of the claims of the present invention.Although additionally, this specification
Employ some specific terms, but these terms are merely for convenience of description, the present invention is not constituted any restriction.
Claims (8)
1. the production method of a delicate flavour fermented bean cake, it is characterised in that comprise the steps:
(1) protease is made mixture A；
(2) by water, mixture A and lactobacillus solution mix homogeneously, mixed liquid B is obtained；
(3) bean cake is being carried out sterilizing, through material is cooled down, accessing bacillus subtilis and carry out aerobic fermentation, then by mixed liquid B
Anaerobic fermentation is carried out with material mix homogeneously；
(4) guarantee mixed liquid B and material mixing, anaerobic fermentation, prepare delicate flavour fermented bean cake.
The production method of delicate flavour fermented bean cake the most according to claim 1, it is characterised in that: in step (3), by bean cake
It is 100-118 DEG C in temperature, sterilizing 30min, through being cooled down by material, accesses bacillus subtilis and carries out aerobic fermentation, through 8-
The fermentation of 12h；Again mixed liquid B and material mix homogeneously are carried out anaerobic fermentation, ferment through 36-48h；
In step (4), it is ensured that mixed liquid B and the mixed temperature of material, in the range of 37-41 DEG C, ensure to send out in anaerobism simultaneously
During ferment temperature of charge be the time of 45-55 DEG C be 10-12h.
The production method of delicate flavour fermented bean cake the most according to claim 1, it is characterised in that: in step (1), described egg
White enzyme is selected from papain and the compositions of non-papain.
The production method of delicate flavour fermented bean cake the most according to claim 3, it is characterised in that: in step (1), described non-
Papain is the combination of one or more in acid protease, neutral protease.
The production method of delicate flavour fermented bean cake the most according to claim 3, it is characterised in that: in step (1), described non-
Papain is trypsin.
The production method of delicate flavour fermented bean cake the most according to claim 2, it is characterised in that: in step (3), described withered
The quality of the inoculation of grass bacillus cereus accounts for the 3-10% of Soybean Meal, described bean cake powder and the mass ratio of hay spore seed solution
For 1:0.6-1:1, in described hay spore seed solution, hay spore seed liquor is 5%-15% with the mass ratio of water.
The production method of delicate flavour fermented bean cake the most according to claim 2, it is characterised in that: in step (3), through aerobic
Material after fermentation is 1:1-1:1.5 with the mass ratio of mixed liquid B.
8. according to the production method of the delicate flavour fermented bean cake described in any one of claim 1 to 7, it is characterised in that: in step (3)
In, use spreading-and-cooling machine during cooling material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481469.0A CN106107020A (en) | 2016-06-27 | 2016-06-27 | A kind of production method of delicate flavour fermented bean cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481469.0A CN106107020A (en) | 2016-06-27 | 2016-06-27 | A kind of production method of delicate flavour fermented bean cake |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108634280A (en) * | 2018-05-10 | 2018-10-12 | 华南理工大学 | A kind of delicate flavour hexapeptide and application thereof |
| CN109965084A (en) * | 2019-05-14 | 2019-07-05 | 华中农业大学 | A kind of method of solid fermentation dregs of beans production high protein feed |
| CN116035191A (en) * | 2023-01-09 | 2023-05-02 | 华南理工大学 | Method for preparing soybean flavor material by combining enzymolysis and fermentation technology and application |
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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 |
| CN102178060A (en) * | 2011-05-13 | 2011-09-14 | 湖北邦之德牧业科技有限公司 | Biological polypeptide for replacing plasma protein in feed |
| CN104012755A (en) * | 2014-06-12 | 2014-09-03 | 江南大学 | Two-step fermentation method for efficient production of fermented soybean meal |
| CN104431320A (en) * | 2014-11-18 | 2015-03-25 | 安佑生物科技集团股份有限公司 | Functional complex microbial inoculant for preparing fermented soybean meal and application of functional complex microbial inoculant |
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2016
- 2016-06-27 CN CN201610481469.0A patent/CN106107020A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102178060A (en) * | 2011-05-13 | 2011-09-14 | 湖北邦之德牧业科技有限公司 | Biological polypeptide for replacing plasma protein in feed |
| CN104012755A (en) * | 2014-06-12 | 2014-09-03 | 江南大学 | Two-step fermentation method for efficient production of fermented soybean meal |
| CN104431320A (en) * | 2014-11-18 | 2015-03-25 | 安佑生物科技集团股份有限公司 | Functional complex microbial inoculant for preparing fermented soybean meal and application of functional complex microbial inoculant |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108634280A (en) * | 2018-05-10 | 2018-10-12 | 华南理工大学 | A kind of delicate flavour hexapeptide and application thereof |
| CN108634280B (en) * | 2018-05-10 | 2021-08-10 | 华南理工大学 | Delicious hexapeptide and application thereof |
| CN109965084A (en) * | 2019-05-14 | 2019-07-05 | 华中农业大学 | A kind of method of solid fermentation dregs of beans production high protein feed |
| CN116035191A (en) * | 2023-01-09 | 2023-05-02 | 华南理工大学 | Method for preparing soybean flavor material by combining enzymolysis and fermentation technology and application |
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