CN108713634A - High peptide fermented bean dregs of peracid and preparation method thereof - Google Patents
High peptide fermented bean dregs of peracid and preparation method thereof Download PDFInfo
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- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
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Abstract
The present invention relates to high peptide fermented bean dregs of a kind of peracid and preparation method thereof, belong to technical field of biological fermentation.The high peptide fermented bean dregs preparation method of the peracid is：100 parts of water intaking, 10~30 parts of dregs of beans, 0.1~0.2 part of pH adjusting agent, 0.3~0.8 part of sodium acetate, 0.2~0.6 part of micro element supplement agent in parts by weight are uniformly mixed；1~10 part of 1~10 part of lactobacillus solution and mould seed liquor are accessed, aerobic diastatic fermentation is carried out, obtains diastatic fermentation liquid；100 parts of dregs of beans, 40~60 parts of diastatic fermentation liquid, proteinase-10 .2~0.4 part, 1~10 part of bacillus seed liquor are taken in parts by weight, is uniformly mixed, and the mass content for adjusting water is 30~45%, carries out solid state fermentation, obtains solid-state fermentation content.This method is fermented in saccharification, and a large amount of carbohydrase and lactic acid are contained in diastatic fermentation liquid, accesses in dregs of beans carry out solid state fermentation later.A large amount of protease and organic acid can be generated in solid ferment process, the dregs of beans total acid content and small peptide content after fermentation are higher.
Description
Technical field
The invention belongs to technical field of biological fermentation, and in particular to a kind of high peptide fermented bean dregs of peracid and preparation method thereof.
Background technology
Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil, is that very good livestock and poultry plant protein fodder is former
Material.Protein accounts for 40-44% in dregs of beans, and fat accounts for 1-2%, and carbohydrate accounts for 10-15%, and contains several mineral materials, dimension
Raw element and essential amino acid, occupy significant proportion in livestock and poultry diet.Dregs of beans after undergoing microbial fermentation, small peptide content is high,
Contain abundant metabolite simultaneously, effectively raises the digestive utilization ratio of dregs of beans.The hair of fermented bean dregs producer production at present
Ferment dregs of beans technique is simpler, and the antigen degradation after fermentation is not thorough, and small peptide and organic acid content be not high.
Invention content
The object of the present invention is to provide a kind of high peptide fermented bean dregs of peracid, the high peptide fermented bean dregs of the peracid, small peptide and organic
Acid content is higher and fermented bean dregs utilization rate can be improved.
It is a further object to provide a kind of square the preparation method of the high peptide fermented bean dregs of peracid, the high peptide fermentation of the peracid
Soybean meal preparation processes can thorough degradation antigen, improve fermentation after dregs of beans in small peptide and organic acid content.
In order to achieve the goal above, the technical solution that the present invention takes is：The preparation method of the high peptide fermented bean dregs of peracid, packet
Include following steps：
1) diastatic fermentation：100 parts of water intaking, 10~30 parts of dregs of beans, 0.1~0.2 part of pH adjusting agent, sodium acetate in parts by weight
0.3~0.8 part, 0.2~0.6 part of micro element supplement agent are uniformly mixed；Access 1~10 part of lactobacillus solution and mould species
1~10 part of sub- liquid, carries out aerobic diastatic fermentation, obtains diastatic fermentation liquid；
2) solid state fermentation：40~60 parts of diastatic fermentation liquid, the protease in 100 parts of dregs of beans, step 1) are taken in parts by weight
0.2~0.4 part, 1~10 part of bacillus seed liquor are uniformly mixed, and the mass content for adjusting water is 30~45%, carries out solid-state
Fermentation, obtains solid-state fermentation content.
Further, the culture of lactic acid bacteria primary strain：Take 2% glucose by weight percentage, 1% peptone,
1% yeast extract, 1% beef extract, 0.5% sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1%
Potassium dihydrogen phosphate, 0.1% Tween 80, surplus are water.121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37
DEG C culture 48h, it is spare.
Further, the culture of mould primary strain：Take 1~3 part of wheat bran in parts by weight, 3~6 parts of corn flour, water 1~
It 4 parts, is uniformly mixed, 121 DEG C of sterilizing 20min access mould powder, and 35 DEG C are cultivated 48h, spare.
Further, the culture of bacillus primary strain：Take peptone 1% by weight percentage, yeast extract 0.5%,
Glucose 2%, sodium chloride 1% are uniformly mixed, 121 DEG C of sterilizing 20min, the Bacillus that inoculation glycerine preserves, 40 DEG C of trainings
48h is supported, it is spare.
Further, the fermentation temperature of diastatic fermentation described in step 1) is 30~37 DEG C, and fermentation time is 48~72h,
The pH that ferments is 4~5.
Further, the fermentation temperature of solid state fermentation described in step 2) is 30~40 DEG C, and fermentation time is 72~96h,
The pH that ferments is 6~7.
Further, mould described in step 1) is one or more of aspergillus oryzae, Rhizopus oryzae, aspergillus niger.
Further, pH adjusting agent described in step 1) includes phosphate, and phosphate is disodium-hydrogen, biphosphate
One or more of sodium, potassium phosphate,monobasic, potassium dihydrogen phosphate.
Further, protease described in step 2) includes acid protease and alkali protease, acid when solid state fermentation
Protease and the parts by weight of alkali protease addition are 0.1~0.2 part.Acid protease is pepsin.Basic protein
Enzyme is extracted by microorganism and is obtained.
Further, micro element supplement agent described in step 1) includes magnesium sulfate and manganese sulfate, when diastatic fermentation, sulfuric acid
Magnesium and the parts by weight of manganese sulfate addition are 0.1~0.3 part.
Further, dregs of beans described in step 1) is bean cake powder.
Further, further include dries pulverizing step to solid-state fermentation content, solid-state fermentation content is dried, later will
The crushing material of drying.
Further, the drying is is dried on vulcanization bed, and intake air temperature is 100~150 DEG C, air outlet temperature
Degree is 60~80 DEG C.
The high peptide fermented bean dregs of peracid prepared by a kind of preparation method using the high peptide fermented bean dregs of above-mentioned peracid.
Beneficial effects of the present invention：
The preparation method of the high peptide fermented bean dregs of peracid of the present invention accesses lactic acid bacteria and mould side sugar using dregs of beans as substrate
Change side fermentation, mould contains abundant enzyme system, a large amount of carbohydrase and amylase etc. can be generated in the diastatic fermentation stage, is saccharified
Contain a large amount of carbohydrase and lactic acid in zymotic fluid, accesses in dregs of beans carry out solid state fermentation later.In solid ferment process, sugar
Change enzyme effect in dregs of beans, increase the content of reduced sugar in dregs of beans, provides nutrition for the growth of lactic acid bacteria, improve lactic acid content.Bud
Spore bacillus and lactic acid bacteria can generate a large amount of protease and organic acid under solid-state anaerobic condition, therefore the dregs of beans after fermentation is total
Acid content and small peptide content are higher.
The high peptide fermented bean dregs of peracid of the present invention, dregs of beans total acid content and small peptide content are higher, effectively raise beans
The digestive utilization ratio of the dregs of rice.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained, shall fall within the protection scope of the present invention.
Embodiment 1
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of aspergillus oryzae primary strain：
1 part of wheat bran, 6 parts of corn flour, 1 part of water is taken to be uniformly mixed in parts by weight, 121 DEG C of sterilizing 20min access mould
Powder, 35 DEG C of culture 48h, obtains aspergillus oryzae seed liquor, spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 10 parts of bean cake powder, 0.1 part of one sodium of phosphoric acid hydrogen, sodium acetate 0.5 in parts by weight
Part, 0.3 part of magnesium sulfate, 0.1 part of manganese sulfate are uniformly mixed；3 parts of 2 parts of lactobacillus solution and aspergillus oryzae seed liquor are accessed, is carried out
The fermentation temperature of aerobic diastatic fermentation, diastatic fermentation is 37 DEG C, fermentation time 48h, and fermentation pH is 4.5, obtains diastatic fermentation
Liquid.
2) solid state fermentation：50 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.1 part of enzyme, 0.15 part of alkali protease, 5 parts of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
45%, solid state fermentation is carried out, fermentation temperature is 30 DEG C, fermentation time 72h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 100 DEG C, and air outlet temperature is
After 60 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Embodiment 2
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of Rhizopus oryzae primary strain：3 parts of wheat bran, 3 parts of corn flour, 3 parts of water is taken to be uniformly mixed, 121 in parts by weight
DEG C sterilizing 20min, access mould powder, 35 DEG C culture 48h, obtain aspergillus oryzae seed liquor, it is spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 30 parts of bean cake powder, 0.2 part of one sodium of phosphoric acid hydrogen, sodium acetate 0.3 in parts by weight
Part, 0.1 part of magnesium sulfate, 0.2 part of manganese sulfate are uniformly mixed；2 parts of 4 parts of lactobacillus solution and Rhizopus oryzae seed liquor are accessed, is carried out
The fermentation temperature of aerobic diastatic fermentation, diastatic fermentation is 30 DEG C, fermentation time 72h, and fermentation pH is 4.5, obtains diastatic fermentation
Liquid.
2) solid state fermentation：40 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.15 part of enzyme, 0.2 part of alkali protease, 1 part of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
30%, solid state fermentation is carried out, fermentation temperature is 40 DEG C, fermentation time 72h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 130 DEG C, and air outlet temperature is
After 70 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Embodiment 3
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of aspergillus oryzae primary strain：
2 parts of wheat bran, 4 parts of corn flour, 3 parts of water is taken to be uniformly mixed in parts by weight, 121 DEG C of sterilizing 20min access mould
Powder, 35 DEG C of culture 48h, obtains aspergillus oryzae seed liquor, spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 20 parts of bean cake powder, 0.15 part of one potassium of phosphoric acid hydrogen, sodium acetate 0.8 in parts by weight
Part, 0.2 part of magnesium sulfate, 0.3 part of manganese sulfate are uniformly mixed；5 parts of 6 parts of lactobacillus solution and aspergillus oryzae seed liquor are accessed, is carried out
The fermentation temperature of aerobic diastatic fermentation, diastatic fermentation is 33 DEG C, fermentation time 48h, and fermentation pH is 4.5, obtains diastatic fermentation
Liquid.
2) solid state fermentation：60 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.2 part of enzyme, 0.1 part of alkali protease, 10 parts of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
40%, solid state fermentation is carried out, fermentation temperature is 35 DEG C, fermentation time 96h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 150 DEG C, and air outlet temperature is
After 80 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Embodiment 4
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of aspergillus niger primary strain：
1 part of wheat bran, 5 parts of corn flour, 4 parts of water is taken to be uniformly mixed in parts by weight, 121 DEG C of sterilizing 20min access mould
Powder, 35 DEG C of culture 48h, obtains aspergillus oryzae seed liquor, spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 15 parts of bean cake powder, 0.2 part of dipotassium hydrogen phosphate, sodium acetate 0.4 in parts by weight
Part, 0.15 part of magnesium sulfate, 0.3 part of manganese sulfate are uniformly mixed；4 parts of 1 part of lactobacillus solution and aspergillus niger seed liquor are accessed, into
The fermentation temperature of the aerobic diastatic fermentation of row, diastatic fermentation is 32 DEG C, fermentation time 48h, and fermentation pH is 4.5, obtains saccharification hair
Zymotic fluid.
2) solid state fermentation：55 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.2 part of enzyme, 0.2 part of alkali protease, 8 parts of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
35%, solid state fermentation is carried out, fermentation temperature is 37 DEG C, fermentation time 72h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 130 DEG C, and air outlet temperature is
After 70 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Embodiment 5
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of Rhizopus oryzae primary strain：
2 parts of wheat bran, 6 parts of corn flour, 2 parts of water is taken to be uniformly mixed in parts by weight, 121 DEG C of sterilizing 20min access mould
Powder, 35 DEG C of culture 48h, obtains aspergillus oryzae seed liquor, spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 10 parts of bean cake powder, 0.1 part of disodium hydrogen phosphate, sodium acetate 0.7 in parts by weight
Part, 0.3 part of magnesium sulfate, 0.1 part of manganese sulfate are uniformly mixed；10 parts of 10 parts of lactobacillus solution and Rhizopus oryzae seed liquor are accessed, into
The fermentation temperature of the aerobic diastatic fermentation of row, diastatic fermentation is 37 DEG C, fermentation time 48h, and fermentation pH is 4.5, obtains saccharification hair
Zymotic fluid.
2) solid state fermentation：60 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.1 part of enzyme, 0.1 part of alkali protease, 7 parts of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
40%, solid state fermentation is carried out, fermentation temperature is 30 DEG C, fermentation time 72h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 140 DEG C, and air outlet temperature is
After 60 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Embodiment 6
The culture of lactic acid bacteria primary strain：
Take 2% glucose by weight percentage, 1% peptone, 1% yeast extract, 1% beef extract, 0.5%
Sodium acetate, 0.05% magnesium sulfate, 0.025% manganese sulfate, 0.1% potassium dihydrogen phosphate, 0.1% Tween 80, surplus are
Water, 121 DEG C of sterilizing 20min, the lactic acid bacteria culturers that inoculation glycerine preserves, 37 DEG C of culture 48h obtain lactobacillus solution, spare.
The culture of aspergillus oryzae primary strain：
3 parts of wheat bran, 3 parts of corn flour, 4 parts of water is taken to be uniformly mixed in parts by weight, 121 DEG C of sterilizing 20min access mould
Powder, 35 DEG C of culture 48h, obtains aspergillus oryzae seed liquor, spare.
The culture of bacillus coagulans primary strain：
Peptone 1% is taken by weight percentage, yeast extract 0.5%, glucose 2%, sodium chloride 1% is uniformly mixed, and 121
DEG C sterilizing 20min, inoculation glycerine preserve Bacillus, 40 DEG C culture 48h, obtain bacillus coagulans seed liquor, it is spare.
The preparation method of the high peptide fermented bean dregs of peracid of the present embodiment, includes the following steps：
1) diastatic fermentation：100 parts of water intaking, 20 parts of bean cake powder, 0.15 part of one potassium of phosphoric acid hydrogen, sodium acetate 0.6 in parts by weight
Part, 0.1 part of magnesium sulfate, 0.15 part of manganese sulfate are uniformly mixed；1 part of 5 parts of lactobacillus solution and aspergillus oryzae seed liquor are accessed, into
The fermentation temperature of the aerobic diastatic fermentation of row, diastatic fermentation is 37 DEG C, fermentation time 48h, and fermentation pH is 4.5, obtains saccharification hair
Zymotic fluid.
2) solid state fermentation：40 parts of diastatic fermentation liquid, the acidic protein in 100 parts of bean cake powder, step 1) are taken in parts by weight
0.15 part of enzyme, 0.15 part of alkali protease, 5 parts of bacillus coagulans seed liquor are uniformly mixed, and the mass content for adjusting water is
30%, solid state fermentation is carried out, fermentation temperature is 37 DEG C, fermentation time 96h, and fermentation pH is 6.5, obtains solid-state fermentation content.
3) it dries：Solid-state fermentation content is dried on vulcanization bed, intake air temperature is 150 DEG C, and air outlet temperature is
After 80 DEG C by the crushing material of drying to get.
The high peptide fermented bean dregs of peracid of the present embodiment are prepared using the preparation method of the high peptide fermented bean dregs of above-mentioned peracid
The high peptide fermented bean dregs of peracid.
Test example
Measure dregs of beans total acid content in the high peptide fermented bean dregs of peracid prepared by embodiment 1- embodiments 6, small peptide content carries out
It measures, the measurement of moisture is referred to the assay method in GB/T 6435-2014, and the measurement of total acid is referred to GB/T
Assay method in 12456-2008, the measurement of crude protein with reference to the assay method in GB/T 22492-2008, and with conventional side
Dregs of beans total acid content, small peptide content are compared in method fermented bean dregs, and common fermentation dregs of beans is collected in market.As a result such as 1 institute of table
Show.
1 dregs of beans total acid content of table and small peptide content
By table 1 as it can be seen that the high peptide fermented bean dregs of the peracid of the application, dregs of beans total acid content >=5%, small peptide (account for crude protein
Ratio) content >=20%.Illustrate the high peptide fermented bean dregs method of the peracid of the application, can more thorough degradation antigen, small peptide and
Organic acid content is higher.
Claims (10)
1. the preparation method of the high peptide fermented bean dregs of peracid, which is characterized in that include the following steps：
1) diastatic fermentation：100 parts of water intaking, 10~30 parts of dregs of beans, 0.1~0.2 part of pH adjusting agent, sodium acetate 0.3 in parts by weight
~0.8 part, 0.2~0.6 part of micro element supplement agent are uniformly mixed；Access 1~10 part of lactobacillus solution and mould seed liquor
1~10 part, aerobic diastatic fermentation is carried out, obtains diastatic fermentation liquid；
2) solid state fermentation：Take in parts by weight 40~60 parts of diastatic fermentation liquid in 100 parts of dregs of beans, step 1), proteinase-10 .2~
0.4 part, 1~10 part of bacillus seed liquor are uniformly mixed, and the mass content for adjusting water is 30~45%, carries out solid state fermentation,
Obtain solid-state fermentation content.
2. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that sugared described in step 1)
The fermentation temperature for changing fermentation is 30~37 DEG C, and fermentation time is 48~72h, and fermentation pH is 4~5.
3. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that solid described in step 2)
The fermentation temperature of state fermentation is 30~40 DEG C, and fermentation time is 72~96h, and fermentation pH is 6~7.
4. according to the preparation method of the high peptide fermented bean dregs of claim 1-3 any one of them peracid, which is characterized in that step 1)
Described in mould be aspergillus oryzae, Rhizopus oryzae, one or more of aspergillus niger.
5. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that pH described in step 1)
Conditioning agent includes phosphate, and phosphate is one kind in disodium-hydrogen, sodium dihydrogen phosphate, potassium phosphate,monobasic, potassium dihydrogen phosphate
Or it is several.
6. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that egg described in step 2)
White enzyme includes acid protease and alkali protease, when solid state fermentation, the parts by weight of acid protease and alkali protease addition
Number is 0.1~0.2 part.
7. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that micro- described in step 1)
Secondary element replenishers include magnesium sulfate and manganese sulfate, and when diastatic fermentation, the parts by weight of magnesium sulfate and manganese sulfate addition are 0.1
~0.3 part.
8. the preparation method of the high peptide fermented bean dregs of peracid according to claim 1, which is characterized in that further include sending out solid-state
The dries pulverizing step of ferment object, solid-state fermentation content is dried, later by the crushing material of drying.
9. the preparation method of the high peptide fermented bean dregs of peracid according to claim 8, which is characterized in that the drying is in sulphur
Change and dried on bed, intake air temperature is 100~150 DEG C, and air outlet temperature is 60~80 DEG C.
10. the high peptide fermented bean dregs of peracid prepared by a kind of preparation method of high peptide fermented bean dregs of peracid as described in claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583854A (en) * | 2019-10-10 | 2019-12-20 | 北京挑战农业科技有限公司 | High-acid-soluble protein and high-lactic acid fermented soybean meal and preparation 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 |
| CN111345356A (en) * | 2020-04-27 | 2020-06-30 | 上海来伊份股份有限公司 | Preparation method of high-fibrin meat embryo |
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| CN104012755A (en) * | 2014-06-12 | 2014-09-03 | 江南大学 | Two-step fermentation method for efficient production of fermented soybean meal |
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| CN106974063A (en) * | 2017-04-19 | 2017-07-25 | 广东轻工职业技术学院 | It is a kind of that the method that bacillus coagulans produces High efficiency protein feed is cooperateed with feeding enzyme |
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| CN106538823A (en) * | 2016-10-28 | 2017-03-29 | 湖北邦之德牧业科技有限公司 | A kind of production technology of highly acidity fermented bean cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583854A (en) * | 2019-10-10 | 2019-12-20 | 北京挑战农业科技有限公司 | High-acid-soluble protein and high-lactic acid fermented soybean meal and preparation 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 |
| CN111345356A (en) * | 2020-04-27 | 2020-06-30 | 上海来伊份股份有限公司 | Preparation method of high-fibrin meat embryo |
| CN111345356B (en) * | 2020-04-27 | 2023-04-18 | 上海来伊份股份有限公司 | Preparation method of high-fibrin meat embryo |
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