CN106538823A - A kind of production technology of highly acidity fermented bean cake - Google Patents
A kind of production technology of highly acidity fermented bean cake Download PDFInfo
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- CN106538823A CN106538823A CN201610963757.XA CN201610963757A CN106538823A CN 106538823 A CN106538823 A CN 106538823A CN 201610963757 A CN201610963757 A CN 201610963757A CN 106538823 A CN106538823 A CN 106538823A
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- bean cake
- lactic acid
- fermented bean
- acid bacteria
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Abstract
The invention discloses a kind of production technology of highly acidity fermented bean cake, belong to fermentation engineering field, with bean cake as raw material, addition Semen Maydis powder hydrolyzed solution, inoculation Rhizopus oryzae and lactic acid bacteria, and add cellulase and saccharifying enzyme, using two grades of temperature controls, acid content is finally given more than 5%, content of lactic acid bacteria is more than 109 The fermented bean cake of CFU/g；Main Means of the present invention are by fermented bean cake production process, using Rhizopus oryzae and lactic acid bacteria, and carbon source and enzyme preparation, Rhizopus oryzae and lactic acid bacteria can destroy bean cake antinutritional factor while acid is produced, breaks down proteins are made into small peptide, it is more easy to be absorbed and used, improves fermented bean cake acidity, palatability is more preferable.
Description
Technical field
The invention belongs to fermentation engineering field, and in particular to a kind of production technology of highly acidity fermented bean cake.
Background technology
Fermented bean cake is, with bean cake as primary raw material, to be inoculated with appropriate microorganism and enzyme preparation, by fermentable and
In enzymolysis elimination bean cake, antinutritional factor, decomposition macro-molecular protein are small peptide and aminoacid, improve bean cake protein digestibility profit
With rate；Beneficial metabolic product is accumulated simultaneously, is allowed to palatability raising.Fermented bean cake faces animal in current feedstuff aquaculture
Increasingly receive publicity under the problem of the scarcity of resources and potential safety hazard of albumen.
Microorganism fungus kind is the key of fermented bean cake, single bacterium or multi-cultur es combined fermentation bean cake achieved with certain progress,
Multi-cultur es combined fermentation can make up the inferior position and deficiency of single bacterium fermentation, and collaboration produces preferably ferment effect.External enzyme can be with
The deficiency of microorganism is made up, fermented bean cake stability is improved, therefore the technique of enzyme bacterium collaboration is the master of fermented bean cake production technology
Stream.The conventional strain of fermentation has：Aspergillus niger, yeast, bacillus subtilises, lactic acid bacteria etc., enzyme preparation have protease, phytic acid
Enzyme, hemicellulase, pectase etc..
Pfansteihl is natural metabolite in animal body, and which is added in feedstuff as acidulant, will not be in animal body
Harmful substance is left inside.Pfansteihl can be effectively improved the microbial environment of animal the intestines and stomach, suppress pathogenic bacteria, excitating organism immunity work(
Can, body disease-resistant, anti-stress ability, efficiency of feed utilization and breeding performonce fo animals are improved, gastrointestinal tract pH is reduced, promotes probioticss
Breeding, effectively prevents digestive tract disease.Therefore the fermented bean cake of highly acidity is produced, as feedstuff, feedstuff acidifying can be reduced
Agent addition, improves feed quality, while the highly acidity of bean pulp fermentation process is to suppressing miscellaneous bacteria, stabilizing and increasing fermented bean cake product
Matter important role.
Fermented bean cake is in Rapid development stage at home, and technology is uneven.But all adopt substantially open type fermented,
Process is wayward, and living contaminantses are serious, and quality is unstable.The acidity of sweat is acted on of both having, and one can be suppression
Sweat living contaminantses processed, two is to improve fermented bean cake quality, and, mostly 1%～3%, this is specially for current fermented bean cake product acidity
Profit passes through additional carbon and combines the technique of Rhizopus oryzae and lactic acid cooperative fermentation, makes acidity reach more than 5%, and effective control is miscellaneous
Bacterium, improves fermented bean cake quality.
The content of the invention
It is an object of the invention to according to the deficiencies in the prior art, design a kind of Rhizopus oryzae and the production of lactic acid cooperative fermentation
The technique of highly acidity fermented bean cake, present invention process are simple, and product quality is stable, provides lactic acid content for feedstuff industry high, anti-
Trophic factors content is low, the protein raw material of good palatability, safe and high quality.
The technical solution adopted for the present invention to solve the technical problems is：A kind of production technology of highly acidity fermented bean cake,
With bean cake as raw material, add Semen Maydis powder hydrolyzed solution, inoculation Rhizopus oryzae and lactic acid bacteria, and add cellulase and saccharifying enzyme, adopt
Two grades of temperature controls, finally give acid content more than 5%（In terms of lactic acid）, content of lactic acid bacteria is more than 109 The fermented bean cake of CFU/g.
A kind of production technology of described highly acidity fermented bean cake, comprises the following steps
1）The preparation of Semen Maydis powder hydrolyzed solution：Semen Maydis powder hydrolyzed solution is prepared using amylase and saccharifying enzyme two enzymes method；
2）Mixing and inoculation：Semen Maydis powder hydrolyzed solution is mixed with bean cake, Rhizopus oryzae, lactic acid bacteria, cellulase and sugar is then accessed
Change enzyme, mix homogeneously；
3）One grade fermemtation：30～35 DEG C of temperature of control, ferments 12～24 hours；
4）Second order fermentation：36 DEG C～40 DEG C are warmed up to, are fermented 24～36 hours；
5）When the pH of fermented product is less than 5, fermentation ends, the fermentation time of whole fermentation technology is 36～48 hours；
6）Fermentation post processing, including：Cold drying, crushing, inspection, packaging, finished product.
A kind of production technology of described highly acidity fermented bean cake, its step 1）Specially：Take the jade that weight is bean cake 10%
Rice flour, is 1 by the weight ratio of Semen Maydis powder and water:6 add water size mixing after boil, Jing amylase and saccharifying enzyme enzymolysis and obtain.
A kind of production technology of described highly acidity fermented bean cake, its step 2）The inoculum concentration of middle Rhizopus oryzae is bean cake weight
0.3～0.5%；Described lactic acid bacteria includes Deshi Lactobacilluss and streptococcus acidi lactici, and its inoculum concentration is respectively bean cake weight
0.5～1.0%；The addition of described cellulase is 10～20 μ/g bean cake, and the addition of described saccharifying enzyme is 30～50
μ/g bean cake.
A kind of production technology of described highly acidity fermented bean cake, its step 3）Stirring 1 when middle temperature increases to over 35 DEG C
It is secondary.
The invention has the beneficial effects as follows：
1, used as carbon source, lower than adding carbohydrate material cost, effect is good, makes up in bean cake for the additional Semen Maydis powder hydrolyzed solution of the present invention
Carbon source is not enough, produces high concentration lactic acid；
2, the present invention adopts Rhizopus oryzae and Deshi Lactobacilluss, nisin cooperative fermentation process, and strain combination is in fermented bean cake
In belong to innovation, both considered aerobic and anaerobism technological requirement, taken into account bean cake antinutritional factor again and removed and protein point
The requirement of solution；And adopt Rhizopus oryzae and Deshi Lactobacilluss, nisin cooperative fermentation process, the zymolysis by fermenting to break
Various antinutritional factor in bad bean cake, such as trypsin inhibitor, soybean antigen, Flatulent factors etc., are harmful in reducing bean cake
Point；
3, product effective active composition prepared by the present invention is high, and acidity can reach 5%（In terms of lactic acid）More than, content of lactic acid bacteria
More than 109 CFU/g；
4, the present invention is degraded to small peptide macro-molecular protein so that protein or aminoacid are constituted rationally and balanced, and improves dynamic
Thing absorption rate；
5, more lactic acid are produced in the sweat of the present invention, fermented bean cake quality is improved, the miscellaneous bacteria for reducing sweat is dirty
Dye；And substantial amounts of probiotic bacteria, i.e. lactic acid bacteria in sweat, can be also produced, be conducive to animal intestinal health, promote animal life
It is long.
Specific embodiment
Below the present invention is described in further detail.
The present invention has four purposes：First purpose is using Rhizopus oryzae and lactic acid cooperative fermentation process, by fermentation
Various antinutritional factor, such as trypsin inhibitor, soybean antigen, Flatulent factors etc. in zymolysis destruction bean cake, reduce bean
Harmful components in the dregs of rice；Second purpose is that macro-molecular protein is degraded to small peptide so that protein or aminoacid composition are reasonable
And balance, improve animal absorption rate；3rd purpose is that more lactic acid are produced in sweat, improves fermented bean cake product
Matter, reduces the living contaminantses of sweat；4th purpose is that sweat produces substantial amounts of probiotic bacteria, i.e. lactic acid bacteria, favorably
In animal intestinal health, promote growth of animal.
It is described in further detail as follows：
1st, the selection of bean cake raw material：Using dehulled soybean meal, meet the requirement of GB/T 19541-2004, crude protein content is more than
46%。
2nd, prepared by Semen Maydis powder hydrolyzed solution：By the Semen Maydis powder of 10% weight of bean cake raw material, by 1：6 add water size mixing after boil, add
Amylase, amylase dosage are 2 μ/g Semen Maydis powder, and gelatinizing 20 minutes is cooled to 60 DEG C, add the saccharifying enzyme, saccharifying enzyme dosage to be
100 μ/g Semen Maydis powder, saccharifying 30 minutes are used by when DE values reach 60%.
3rd, prepared by Rhizopus oryzae strain：90 kg of rice meal, bean cake powder 10kg, water 90kg, after mixing, 121 DEG C sterilize 30 minutes,
Rhizopus oryzae triangular flask seed is accessed by 0.3% after spreading for cooling, is loaded in stainless steel disc, thickness is less than 2cm, 30 DEG C are cultivated 72 hours,
Middle stirring 2 times, covers with mycelia.
4th, prepared by lactic acid bacteria culturerss：Brown sugar 10kg, yeast extract 12kg, sodium acetate 0.5kg, Calcium Carbonate 3kg are dissolved in 1000kg
In water, 121 DEG C sterilize 15 minutes, are cooled to 37 DEG C, access lactic acid bacteria by 1%, and 35～40 DEG C are cultivated 48 hours, survey viable count, standby
With.
5th, inoculation mixing：Bean cake 1000kg, the hydrolyzed solution 700kg of Semen Maydis powder（Semen Maydis powder 100kg, water 600kg）, Rhizopus oryzae
3～5kg of inoculum concentration；Lactic acid bacteria includes Deshi Lactobacilluss and streptococcus acidi lactici, and inoculum concentration is respectively 5～10kg；The fiber of addition
Plain enzyme is 10～20 μ/g bean cake, and saccharifying enzyme is 30～50 μ/g bean cake, and mix homogeneously, pit entry fermentation, ulking thickness are less than
50cm。
6th, ferment control：The first order is fermented 12～24 hours using 30～35 DEG C, period stirring 1 time, then is warmed up to 36 DEG C
～40 DEG C ferment 24～36 hours, when pH is less than 5, fermentation ends.
7th, finished product is dried：Low temperature stream spends drying, material product temperature to be less than 37 DEG C.
8th, detect：Acidity adopts titrimetry, lactic acid bacteria to detect that using MRS culture medium acidity reaches 5%（In terms of lactic acid）With
On, lactic acid bacteria is more than 109 CFU/g。
The present invention is by, in fermented bean cake production process, by Rhizopus oryzae and lactobacillus inoculum in bean cake, and adding jade
Rice flour hydrolyzed solution, cellulase and saccharifying enzyme, using second order fermentation temperature control, the first order is using 30～35 DEG C of fermentations 12～24
Hour, then 36 DEG C～40 DEG C fermentations 24～36 hours are warmed up to, fermentation ends, acidity can reach 5%（In terms of lactic acid）More than,
Content of lactic acid bacteria is more than 109CFU/g.The inventive method process is simple, product quality are stable, provide lactic acid content for feedstuff industry
Height, low antinutritional factor content, good palatability, the protein raw material of safe and high quality.
The principle and its effect of above-described embodiment only illustrative present invention, and the embodiment that part uses, for
For one of ordinary skill in the art, without departing from the concept of the premise of the invention, can also make it is some deformation and
Improve, these belong to protection scope of the present invention.
Claims (5)
1. a kind of production technology of highly acidity fermented bean cake, it is characterised in that：With bean cake as raw material, add Semen Maydis powder hydrolyzed solution,
Inoculation Rhizopus oryzae and lactic acid bacteria, and add cellulase and saccharifying enzyme, using two grades of temperature controls, finally give acid content and be more than
5%, content of lactic acid bacteria is more than 109 The fermented bean cake of CFU/g.
2. the production technology of a kind of highly acidity fermented bean cake according to claim 1, it is characterised in that comprise the following steps
1）The preparation of Semen Maydis powder hydrolyzed solution：Semen Maydis powder hydrolyzed solution is prepared using amylase and saccharifying enzyme two enzymes method；
2）Mixing and inoculation：Semen Maydis powder hydrolyzed solution is mixed with bean cake, Rhizopus oryzae, lactic acid bacteria, cellulase and sugar is then accessed
Change enzyme, mix homogeneously；
3）One grade fermemtation：30～35 DEG C of temperature of control, ferments 12～24 hours；
4）Second order fermentation：36 DEG C～40 DEG C are warmed up to, are fermented 24～36 hours；
5）When the pH of fermented product is less than 5, fermentation ends, the fermentation time of whole fermentation technology is 36～48 hours；
6）Fermentation post processing, including：Cold drying, crushing, inspection, packaging, finished product.
3. a kind of production technology of highly acidity fermented bean cake according to claim 2, it is characterised in that described step 1）
Specially：The Semen Maydis powder that weight is bean cake 10% is taken, by 1:6 add water size mixing after boil, Jing amylase and saccharifying enzyme enzymolysis.
4. a kind of production technology of highly acidity fermented bean cake according to claim 2, it is characterised in that described step 2）
The inoculum concentration of middle Rhizopus oryzae for bean cake weight 0.3～0.5%；Described lactic acid bacteria includes Deshi Lactobacilluss and streptococcus acidi lactici,
Its inoculum concentration is respectively the 0.5～1.0% of bean cake weight；The addition of described cellulase is 10～20 μ/g bean cake, described
Saccharifying enzyme addition be 30～50 μ/g bean cake.
5. a kind of production technology of highly acidity fermented bean cake according to claim 1, it is characterised in that described step 3）
Stirring 1 time when middle temperature increases to over 35 DEG C.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713634A (en) * | 2018-06-14 | 2018-10-30 | 广东希普生物科技股份有限公司 | High peptide fermented bean dregs of peracid and preparation method thereof |
| CN108850692A (en) * | 2018-06-20 | 2018-11-23 | 西南大学 | A kind of composite bait for fish culture |
| CN108902546A (en) * | 2018-06-20 | 2018-11-30 | 西南大学 | A kind of Eriocheir sinensis fattening feed that can improve crab meat quality |
| CN108902548A (en) * | 2018-06-21 | 2018-11-30 | 西南大学 | A kind of fish culture composite bait handled by solid state fermentation |
| CN110236069A (en) * | 2019-04-30 | 2019-09-17 | 西藏蔚来智能科技股份有限公司 | A kind of biological preservation liquid of the fresh wet ripe noodles of fast food and preparation method thereof and fresh-keeping treating method |
| CN110897032A (en) * | 2019-11-19 | 2020-03-24 | 华南理工大学 | Fermented feed protein and preparation method and application thereof |
| CN113749175A (en) * | 2021-09-09 | 2021-12-07 | 中新国际联合研究院 | Preparation method of bitter-free soybean polypeptide with blood fat reducing activity |
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| CN101449739A (en) * | 2008-12-25 | 2009-06-10 | 浙江大学 | Micro-ecology fermentation protein feedstuff and preparation method thereof |
| CN102948614A (en) * | 2012-11-16 | 2013-03-06 | 浙江诚元生物技术有限公司 | Method for preparing peptide used for active feed by bacteria and enzyme synergistic fermentation bean pulp |
| CN104611395A (en) * | 2015-01-30 | 2015-05-13 | 焦作振新培养基技术有限公司 | Method for preparing special corn flour for fermentation |
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Patent Citations (3)
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| CN101449739A (en) * | 2008-12-25 | 2009-06-10 | 浙江大学 | Micro-ecology fermentation protein feedstuff and preparation method thereof |
| CN102948614A (en) * | 2012-11-16 | 2013-03-06 | 浙江诚元生物技术有限公司 | Method for preparing peptide used for active feed by bacteria and enzyme synergistic fermentation bean pulp |
| CN104611395A (en) * | 2015-01-30 | 2015-05-13 | 焦作振新培养基技术有限公司 | Method for preparing special corn flour for fermentation |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713634A (en) * | 2018-06-14 | 2018-10-30 | 广东希普生物科技股份有限公司 | High peptide fermented bean dregs of peracid and preparation method thereof |
| CN108850692A (en) * | 2018-06-20 | 2018-11-23 | 西南大学 | A kind of composite bait for fish culture |
| CN108902546A (en) * | 2018-06-20 | 2018-11-30 | 西南大学 | A kind of Eriocheir sinensis fattening feed that can improve crab meat quality |
| CN108902548A (en) * | 2018-06-21 | 2018-11-30 | 西南大学 | A kind of fish culture composite bait handled by solid state fermentation |
| CN110236069A (en) * | 2019-04-30 | 2019-09-17 | 西藏蔚来智能科技股份有限公司 | A kind of biological preservation liquid of the fresh wet ripe noodles of fast food and preparation method thereof and fresh-keeping treating method |
| CN110236069B (en) * | 2019-04-30 | 2023-01-20 | 西藏蔚来智能科技股份有限公司 | Biological fresh-keeping liquid for instant fresh wet-cooked noodles, preparation method and fresh-keeping treatment method thereof |
| CN110897032A (en) * | 2019-11-19 | 2020-03-24 | 华南理工大学 | Fermented feed protein and preparation method and application thereof |
| CN113749175A (en) * | 2021-09-09 | 2021-12-07 | 中新国际联合研究院 | Preparation method of bitter-free soybean polypeptide with blood fat reducing activity |
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Application publication date: 20170329 |