CN106578402A - High-protein fermented soybean meal and preparation method thereof - Google Patents
High-protein fermented soybean meal and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000019764 Soybean Meal Nutrition 0.000 title abstract 7
- 239000004455 soybean meal Substances 0.000 title abstract 7
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000007792 addition Methods 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 22
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- 238000000034 method Methods 0.000 claims abstract description 21
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses high-protein fermented soybean meal and a preparation method of the high-protein fermented soybean meal, and belongs to the field of animal feeds. The preparation method of the high-protein fermented soybean meal comprises the following steps: grinding soybean meal raw materials, adding water to carry out sterilization, adding a compound enzyme preparation to carry out enzymatic hydrolysis, after the enzymatic hydrolysis is carried out for a period of time, adding activated lactic acid bacteria or yeast simultaneously, performing semi-solid state fermentation, and then solid-liquid separation, drying and grinding to obtain the high-protein fermented soybean meal; the compound enzyme preparation contains alpha-galactosidase, cellulase, xylanase, pectinase, beta-mannase and beta-glucanase. According to the invention, through the specific composition and addition amount of the compound enzyme preparation, the synergism among various enzymes and a method of combining adding of the compound enzyme preparation with mixed fermentation, the content of non-starch polysaccharides can be reduced to 8% to 10%, the protein content reaches up to 60.2%, essential amino acids are overall improved by 22.41%, other various indexes obviously become better, and the method disclosed by the invention plays an important role in improving the quality of the soybean meal.
Description
Technical field
The present invention relates to a kind of high protein fermentation bean cake and preparation method thereof, belongs to field of animal feed.
Background technology
Bean cake is significantly applied as a kind of excellent Plant protein feed source.But contain in bean cake
Various antinutritional factor, this seriously inhibits the effectively utilizes of bean cake.Bean cake antinutritional factor are divided into two classes：The anti-battalion of heat stability
The foster factor, mainly including Soybean antigen protein (globulin and β-companion's globulin), soy oligosaccharide (predominantly cottonseed sugar and Herba Stachydis Japonicae
Sugar) and non-starch polysaccharides(nsp) etc.；Thermally labile antinutritional factor, including trypsin ihhibitor, Chymotrypsin inhibitive factor and
Phytohemagglutinin etc..
Soybean antigen protein is macro-molecular protein or glycoprotein, mainly glycinin and beta-conglycinin,
They have antigenicity and sensitization.After antigen protein is entered to be absorbed in animal body, foreign body is considered by immune system, and
Stimulating immune system produces antibody, to eliminate these antigens.Immune system is especially sensitive to antigen protein, causes to local humor
The impact of immunity, causes allergic reaction, and causes diarrhoea, production performance to decline even dead, and can cause intestinal mucosal injury, makes
Decline into intestinal abilities of digestive and absorption and the quantity and activity of mucosa disaccharidase are reduced.Except left containing 6% in bean cake
Outside right sucrose, also containing about 4%～6% soy oligosaccharide, these sugar are mainly fermented by the beneficial microbe in intestinal, but such as
Fruit too high levels, fermentation gas may excessively cause flatulence, meanwhile, tunning also affects oozing between intestinal mucosa and blood plasma
Thoroughly pressure, can cause diarrhoea when serious.In addition, also there is account for total amount 25% non-starch polysaccharides(nsp) (Non-starch in bean cake
Polysaccharides, NSP).Non-starch polysaccharides(nsp) can increase chyme viscosity, impeding nutritious substance and digestion in the little enteral of animal
The combination of enzyme；Because chyme is by the reduction of speed and digestibility, the breeding for being particularly pathogenic bacterium for antibacterial provides favourable bar
Part, can cause animal diarrhea rate to increase, stimulate intestinal mucosa layer to thicken, and damage microvilluss, reduce Nutrient Absorption；Additionally, a large amount of
Non-starch polysaccharides(nsp) can serve as nutrition diluent effect, reduce the energy of feedstuff, cause feedstuff Apparent metabolizable energy reduce.
The substantial amounts of patent with regard to fermented bean cake is had at present, mainly the Semen Gossypii to reduce antigen protein He cause flatulence
The content of sugar and stachyose these antinutritional factor, but without document report with regard to removing bean cake in high-load (about 25%) it is non-
(only partial monopoly provides a kind of complex polysaccharide digestive enzyme to starch-polysaccharides, itself and feedstuff is compounded, in animal body
Carrying out enzymolysis reduces non-starch polysaccharides(nsp) content, and its effect and starting point and this patent are different).Meanwhile, as main albumen
Raw material, the crude protein content after bean pulp fermentation is compared 50% or so with one-level fish flour (crude protein content more than 60%), also
There is obvious gap.Although a kind of fermented bean cake of patent 201510152254.X, bacterial strain and its application can obtain crude protein
Content is up to 60% fermented bean cake, but due to carrying out aerobic fermentation using aspergillus awamori, due to needing forced ventilation, and solid-state
Material mass transfer, heat transfer etc. are wayward, can only be using shallow tray fermentation, in the relatively low feedstuff of added value if carrying out industrialized production
Raw material industry, equipment investment and production cost are high, and value of the product is low, cause commercialization value low, it is difficult to accomplish scale production.
Aspergillosis fermentation simultaneously often forms substantial amounts of non-protein nitrogen (without data display in patent), in being easily caused in feeding process
Poison.In addition, the digestive utilization ratio that the presence of non-starch polysaccharides(nsp) also results in albumen is reduced.
To sum up, by the enzymolysis of glucide, dissolving and beneficial microbe conversion, with reference to solid-liquid separation technique, effectively drop
Low non-starch polysaccharides(nsp) content, improves the protein content of bean cake, and animal is improved to bean cake albumen by the accumulation of beneficial metabolic product
Utilization rate, can further reduce the Forage quality gap of bean cake and fish flour.
The content of the invention
In order to solve the above problems, the invention provides a kind of fermented bean cake of high protein and preparation method thereof.
Fermented bean cake of high protein of the present invention and preparation method thereof, in turn includes the following steps：By bean cake raw material pulverizing,
Add water after sterilizing, plus compound enzymic preparation is digested, and after enzymolysis a period of time, adds the lactic acid bacteria or while addition ferment of activation
Mother, semi-solid ferment, solid-liquid separation, drying, crushing, that is, obtain the fermented bean cake of high protein after fermentation ends；Compound enzymic preparation
In contain alpha-galactosidase, cellulase, xylanase, pectase, 'beta '-mannase and 1,4 beta-glucanase.
In one embodiment, the bean cake for being crushed to 60 mesh adds water sterilizing, is according to 1:The material water of (0.6～1)
Than adding water.
In one embodiment, the water for adding after the sterilizing, is to add water to material-water ratio 1:(2.5～3.5).
In one embodiment, the addition of the alpha-galactosidase be 10～20U/g, 'beta '-mannase, β-
The addition of glucanase is 50～150U/g；Cellulase, xylanase, the addition of pectase are 100-300U/
g。
In one embodiment, the condition of the enzymolysis is：3～5h of enzyme digestion reaction at 35～55 DEG C.
In one embodiment, the inoculum concentration of the lactic acid bacteria is 4-8wt%.
In one embodiment, the inoculum concentration of the yeast is 2-5wt%.
In one embodiment, the yeast is saccharomyces cerevisiae CGMCC 2.146.
In one embodiment, the semi-solid ferment is in material-water ratio 1:(2.5～3.5) bottom fermentation.
In one embodiment, the fermentation time of the semi-solid ferment is 42～54h.
In one embodiment, the temperature of the semi-solid ferment is 25～40 DEG C, can be 30 DEG C.
In one embodiment, methods described, specifically：With bean cake as raw material, it is crushed to after 60 mesh by 1:(0.6～
1) material-water ratio is mixed and stirred for uniformly with water, sterilizing；Material-water ratio 1 is added water to after sterilizing:(2.5～3.5), and add compound enzyme
Preparation, 3～5h of enzyme digestion reaction at being placed in 35～55 DEG C；Wherein the addition of alpha-galactosidase is 10～20U/g, and β-manna gathers
Carbohydrase, the addition of 1,4 beta-glucanase are 50～150U/g；Cellulase, xylanase, the addition of pectase are
100-300U/g；Add the complex of activated good lactic acid bacteria 4-8wt% or yeast and lactic acid bacteria after enzyme digestion reaction, half is solid
Solid-liquid separation after state 42～54h of fermentation, drying, crushing.
In one embodiment, the yeast and the complex of lactic acid bacteria, refer to and add simultaneously yeast and lactic acid bacteria；Its
Middle inoculum of dry yeast is 2-5wt%, lactic acid bacteria addition is 4-8wt%.
In one embodiment, the Pediococcus pentosaceuss are CGMCC NO.9182；The saccharomyces cerevisiae is CGMCC
2.146.Wherein, CGMCC NO.9182 application number 2014102833630, application publication number CN104161172A it is special
Disclose in profit；CGMCC 2.146 is purchased from China General Microbiological culture presevation administrative center.
In one embodiment, the alpha-galactosidase, 'beta '-mannase, cellulase, xylanase, pectin
Enzyme, 1,4 beta-glucanase are purchased from Baiyin Sino Biotechnology Co., Ltd..
Beneficial effects of the present invention：
(1) present invention can be dropped by adding method of the compound enzymic preparation in combination with mixed fermentation, non-starch polysaccharides(nsp) content
As little as 8%-10%, protein content is up to 60.2%, it is necessary to which aminoacid integrally lifts 22.4%, and other indices substantially become
Good, this method has important function to the quality-improving of bean cake.
(2) composition and addition that the present invention passes through specific compound enzymic preparation, by the synergism between various enzymes,
Effectively reduce non-starch polysaccharides(nsp) content；The non-starch polysaccharides(nsp) of degraded, Jing ferments again, a series of is had using being formed by microorganism
Beneficial to the metabolite digested and assimilated, improve the rate of digesting and absorbing, improve immunity.
(3) by way of the present invention is also adding yeast, further decompose the degradation product of non-starch polysaccharides(nsp), carry out biological turning
Change, accumulate beneficial metabolic product, improve the local flavor of fermented bean cake；The high protein fermentation bean cake for obtaining, palatability is more preferable.
(4) high protein fermentation bean cake crude protein content 60.2% of the invention, content of peptides is 23%-30%, and lactic acid contains
Amount 1.5%-3.0%, beneficial microbe content is up to 108More than CFU/g, the one-level that can match in excellence or beauty fish flour.
Specific embodiment
Non-starch polysaccharides(nsp) is determined：The cubage of reducing sugar is deducted by total sugar content, total sugar and reducing sugar adopt 3,5- bis-
Nitrosalicylic acid colorimetric method is measured.
Protein content determination：Assay method according to GB 5009.5-2010 Protein in Food is determined.
The measure of essential amino acids：Assay method according to aminoacid in GB/T 5009.124-2003 food is determined.
In general strain is Pediococcus pentosaceuss and saccharomyces cerevisiae, and the enzyme Preparations Used for Feeds added is alpha-galactoside
Enzyme, 'beta '-mannase, cellulase, xylanase, 1,4 beta-glucanase, pectase.Different Pediococcus pentosaceuss and wine brewing ferment
Mother is fermented, and result difference is little.The Pediococcus pentosaceuss that the present invention is used are CGMCC NO.9182, and saccharomyces cerevisiae is CGMCC
2.146。
Embodiment 1
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:0.8 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material water
Than 1：3, addition compound enzymic preparation (addition of alpha-galactosidase be 15U/g, 'beta '-mannase, 1,4 beta-glucanase, fiber
Plain enzyme, xylanase, pectase respectively with 150U/g addition) be placed in 45 DEG C at enzyme digestion reaction 4h；Sample is entered after enzyme digestion reaction
Row boiling water bath 20min, adds saccharomyces cerevisiae and the 5wt% Pediococcus pentosaceuss of 5wt%, solid-liquid after semi-solid ferment 48h after cooling
Separate, drying, crushing.
Bean cake raw material (blank group) to the present embodiment and the product obtained by the present embodiment method carry out NSP and protein
The analysis of content.As a result show, the NSP of bean cake is down to 7.2% from 25.8% or so, and protein content is promoted to from 46% or so
The reduction of 60.6%, NSP content can reduce the anti-oxidant action of bean cake, improve its Forage quality.Additionally, what the present embodiment was obtained
High molecular weight protein obvious degradation in high protein fermentation bean cake albumen is small molecular protein；Polypeptide accounting 29.2%, more after fermentation
Peptide is more conducive to animal and absorbs compared to high molecular weight protein, promotes intestinal growth.
Inventor also compares the change of essential amino acids composition in bean cake after before processing, as shown in table 1.
The change (%) that essential amino acids are constituted in bean cake after the before processing of table 1
Note：- expression is low to be gone out to detect line
As shown in Table 1, it is necessary to which amino acid content improves 22.41%；Bean cake amino acid balance is further improved.
Additionally, lactic acid content reaches 2.4% in the high protein fermentation bean cake that obtains of the present embodiment method, probioticss viable count
Amount reaches 108More than CFU/g.
Embodiment 2
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:0.8 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material water
Than 1：2.5, (addition of alpha-galactosidase is 10U/g to addition compound enzymic preparation, and 'beta '-mannase, 1,4 beta-glucanase are equal
For 150U/g, cellulase, xylanase, pectase are with 200U/g additions) be placed in 48 DEG C at enzyme digestion reaction 3h；Enzymolysis is anti-
Should after sample is carried out into boiling water bath 20min, after cooling add 5wt% saccharomyces cerevisiae and 5wt% Pediococcus pentosaceuss, semisolid send out
Solid-liquid separation after ferment 48h, drying, crushing.
As a result show, the NSP contents 8.6% of the fermented bean cake obtained according to the present embodiment method, total protein content
58.8%, polypeptide accounting 29.1%；Lactic acid content 2.2%, probioticss number of viable reaches 108More than CFU/g.
Embodiment 3
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:1 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material-water ratio
1：3.5, (addition of alpha-galactosidase is 20U/g to addition compound enzymic preparation, and 'beta '-mannase, 1,4 beta-glucanase are
100U/g, cellulase, xylanase, pectase with 300U/g addition) be placed in 35 DEG C at enzyme digestion reaction 5h；Enzyme digestion reaction
Afterwards sample is carried out into boiling water bath 20min, saccharomyces cerevisiae and the 5wt% Pediococcus pentosaceuss of 5wt%, semi-solid ferment are added after cooling
Solid-liquid separation after 48h, drying, crushing.
As a result show, the NSP contents 8.5% of the fermented bean cake obtained according to the present embodiment method, total protein content
58.3%, polypeptide accounting 27.1%；Lactic acid content 2.3%, probioticss number of viable reaches 108More than CFU/g.
Matched group 1
The enzymolysis step in embodiment 1 is omitted, other steps are consistent with embodiment 1, i.e.,：
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:0.8 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material water
Than 1：3, addition compound enzymic preparation (addition of alpha-galactosidase be 15U/g, 'beta '-mannase, 1,4 beta-glucanase, fiber
Plain enzyme, xylanase, pectase are respectively with 150U/g additions) after, sample is carried out into boiling water bath 20min, add 5wt%'s after cooling
Saccharomyces cerevisiae and 5wt% Pediococcus pentosaceuss, solid-liquid separation after semi-solid ferment 48h, drying, crushing.
As a result show, the NSP contents 29.5% of the fermented bean cake obtained according to the present embodiment method, total protein content
53.9%, polypeptide accounting 20.2%；Lactic acid content 1.6%, probioticss number of viable reaches 108More than CFU/g.
Matched group 2
Xylanase, the 'beta '-mannase added in embodiment 1 is omitted, other steps are consistent with embodiment 1, i.e.,：
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:0.8 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material water
Than 1：3, (addition of alpha-galactosidase is 15U/g to addition compound enzymic preparation, and 1,4 beta-glucanase, cellulase, pectase are each
With 150U/g addition) be placed in 45 DEG C at enzyme digestion reaction 4h；Sample is carried out into boiling water bath 20min after enzyme digestion reaction, is added after cooling
Plus saccharomyces cerevisiae and the 5wt% Pediococcus pentosaceuss of 5wt%, solid-liquid separation after semi-solid ferment 48h, drying, crushing.
As a result show, the NSP contents 25.6% of the fermented bean cake obtained according to the present embodiment method, total protein content
52.8%, polypeptide accounting 22.7%；Lactic acid content 2.2%, probioticss number of viable reaches 108More than CFU/g.
Matched group 3
The alpha-galactosidase added in embodiment 1 is omitted, other steps are consistent with embodiment 1, i.e.,：
With bean cake (being crushed to 60 mesh) as raw material and water is by 1:0.8 ratio mixes, 121 DEG C of sterilizing 20min, adds water to material water
Than 1：3, addition compound enzymic preparation (addition of alpha-galactosidase be 15U/g, 'beta '-mannase, 1,4 beta-glucanase, fiber
Plain enzyme, xylanase, pectase respectively with 150U/g addition) be placed in 45 DEG C at enzyme digestion reaction 4h；Sample is entered after enzyme digestion reaction
Row boiling water bath 20min, adds saccharomyces cerevisiae and the 5wt% Pediococcus pentosaceuss of 5wt%, solid-liquid after semi-solid ferment 48h after cooling
Separate, drying, crushing.
As a result show, the NSP contents 26.1% of the fermented bean cake obtained according to the present embodiment method, total protein content
52.6%, polypeptide accounting 22.5%；Lactic acid content 2.0%, probioticss number of viable reaches 108More than CFU/g.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclosing should be by being defined that claims are defined.
Claims (7)
1. a kind of preparation method of high protein fermentation bean cake, it is characterised in that methods described in turn includes the following steps：By bean cake
Raw material pulverizing, after the sterilizing that adds water, plus compound enzymic preparation digested, after enzymolysis a period of time, add activation lactic acid bacteria or
While yeast is added, and semi-solid ferment, solid-liquid separation, drying, crushing, that is, obtain the fermented bean cake of high protein after fermentation ends；
Contain alpha-galactosidase, cellulase, xylanase, pectase, 'beta '-mannase and beta glucan in compound enzymic preparation
Enzyme.
2. method according to claim 1, it is characterised in that the addition of the alpha-galactosidase is 10～20U/g,
'beta '-mannase, the addition of 1,4 beta-glucanase are 50～150U/g；Cellulase, xylanase, the addition of pectase
Amount is 100-300U/g.
3. method according to claim 1, it is characterised in that the condition of the enzymolysis is enzyme digestion reaction 3 at 35～55 DEG C
～5h.
4. method according to claim 1, it is characterised in that the semi-solid ferment is in material-water ratio 1:(2.5～3.5)
Bottom fermentation；The fermentation time of the semi-solid ferment is 42～54h.
5. method according to claim 1, it is characterised in that the inoculum concentration of the lactic acid bacteria is 4-8wt%.
6. method according to claim 1, it is characterised in that methods described is specifically：With bean cake as raw material, 60 are crushed to
Mesh, by 1:The material-water ratio of (0.6～1) is mixed and stirred for uniformly with water, sterilizing；Material-water ratio 1 is added water to after sterilizing:(2.5～
3.5), and compound enzymic preparation is added, 3～5h of enzyme digestion reaction at being placed in 35～55 DEG C；The addition of wherein alpha-galactosidase is
10～20U/g, 'beta '-mannase, the addition of 1,4 beta-glucanase are 50～150U/g；Cellulase, xylanase, fruit
The addition of glue enzyme is 100-300U/g；Add activated good lactic acid bacteria 4-8wt% or yeast and lactic acid after enzyme digestion reaction
The complex of bacterium, solid-liquid separation after 42～54h of semi-solid ferment, drying, crushing.
7. the high protein fermentation bean cake for being obtained according to the arbitrary methods described of claim 1～6.
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| CN110037164A (en) * | 2018-10-09 | 2019-07-23 | 江门市澳保生物科技有限公司 | A kind of technique that bacterium-enzyme cooperative fermentation produces high small peptide fermented bean dregs |
| CN111418707A (en) * | 2020-04-26 | 2020-07-17 | 江门新会浩田生物科技有限公司 | Production process for producing active protein chicken feed by maggots |
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