CN110558420A - High-dietary-fiber low-antigen-protein fermented soybean hull - Google Patents
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Abstract
A high-dietary-fiber low-antigen-protein fermented soybean hull is prepared by fermenting 55-70 parts of soybean hull, 5-20 parts of a bacterial-enzyme synergistic leavening agent and 25-40 parts of distilled water based on a bacterial-enzyme synergistic fermentation technology, and is applied to pig feeding of sows, piglets, fattening pigs and other different growth stages. The fermented soybean hulls of the invention increase the food calling property and palatability of the fermented soybean hulls, improve the feed utilization rate and economic benefit and promote the sustainable development of the breeding industry. The method for preparing the fermented soybean hulls is simple to operate, high in fermentation efficiency and short in fermentation time, and can effectively save the feed formula space, reduce the feed cost, greatly improve the nutritional value, the feeding value and the utilization rate of soybean byproducts of the soybean hulls, fully utilize unconventional feed resources and prevent environmental pollution.
Description
Technical Field
the invention belongs to the technical field of biological fermentation, and particularly relates to a high-dietary-fiber low-antigen-protein fermented soybean hull and a preparation process thereof.
Background
Researches show that the dietary fiber diet can solve the problems of diarrhea of piglets, constipation of sows and the like in different growth stages of animals. However, at present, the unconventional feed resources rich in dietary fibers are not fully utilized in China, and the unconventional feed resources comprise soybean hulls. The soybean hull is a novel unconventional feed resource as a main byproduct of soybean oil and meal production, and has been widely concerned due to the characteristics of high fiber and high energy. The soybean hull is mainly a substance coated on the outer layer of the soybean, mainly comprises cellulose, hemicellulose, lignin, pectin and other substances, and has the use advantages of high dietary fiber content, low water content and lignin content, high digestibility, rich amino acid content, low price, high yield and the like. Therefore, the soybean hull has important economic value and market prospect as a new crude fiber feed resource. However, due to the presence of various anti-nutritional factors in the soybean hulls, digestion and absorption of feed nutrients by the animals are reduced and the intestinal health of the animals is affected. For example, the antigenic protein and the galactoside oligosaccharide in the soybean hulls can cause symptoms of diarrhea, flatulence, nausea and the like of animals. Therefore, the application of the soybean hulls to the production of livestock and poultry is limited to a certain extent. In view of the above, there is a need for treating soybean hulls to eliminate anti-nutritional factors, improve the quality of dietary fiber products, and increase their digestibility.
The fermented soybean hull is a product prepared by fermenting soybean hull in a solid state for 2-5 days in an anaerobic fermentation mode through the coordination of enzyme and beneficial bacteria. The process can greatly eliminate the anti-nutritional factors of the soybean hulls and remove the adverse effect of the anti-nutritional factors on animals; the dietary fiber is rich in beneficial bacteria, generates various active substances such as organic acid and the like, improves the quality of the dietary fiber product and improves the digestibility; meanwhile, the cost of drying materials can be effectively saved by directly feeding, the nutritional ingredients, the flavor and beneficial bacteria of the fermented feed can be retained to the maximum extent, the purposes of improving the intestinal health, improving the feed utilization rate and the feed value, saving the feed formula space and the feed cost and reducing the environmental pollution are achieved, the cheap fermented feed can replace the conventional feed, the economic and social values are important, and the application range of the fermented feed in the feed is expanded. Therefore, the technology is a more scientific processing method. At present, related researches on fermented soybean hulls are not common in China, and the fermentation technology is not mature enough. Although some related reports exist, a part of fermentation processes are complex, the conditions of the fermentation processes need to be strictly controlled in multiple stages, and the fermentation period is long; this also results in some limitations in the large scale deployment of these technologies in the field of fermented feed. In addition, a part of the method mainly focuses on a certain stage of an enzymolysis or fermentation process, neglects the influence of the whole fermentation process on the product quality, and causes the problems of unstable product quality, incomplete treatment of anti-nutritional factors, poor feed conversion rate, obvious content difference of beneficial microorganisms and beneficial nutritional ingredients in the product and the like. Therefore, based on the yield advantage and the use advantage of the soybean hulls, the research of a fermentation process for fermenting the soybean hulls by using high dietary fibers and low antigen proteins is urgently needed, and the fermentation process has important significance for further improving the nutrition utilization value and expanding the application range of the soybean hulls in feed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation process for producing high-dietary-fiber low-antigen-protein fermented soybean hulls through bacterium-enzyme synergistic fermentation. The preparation process has strong controllability and short fermentation period, prevents the pollution of mixed bacteria, can effectively eliminate various anti-nutritional factors in the soybean hulls, greatly improves the number of beneficial viable bacteria and the content of active substances such as organic acid and the like in the fermented soybean hulls, effectively improves the flavor and palatability of the fermented soybean hulls, and further improves the quality of dietary fibers and the utilization value of feed.
The invention provides an improved preparation method for producing fermented soybean hulls by applying a bacterial enzyme synergistic technology by researching a leavening agent for fermenting the soybean hulls and fermentation process parameters, so as to fill up the technical blank of the fermented soybean hulls in the field of bacterial enzyme synergistic fermentation.
The present inventors have conducted various studies to determine that a common additive for fermented feed permitted in the feed additive catalog (2013) is used for fermentation of fermented soybean hulls, and the strain combination thereof mainly consists of lactobacillus plantarum and saccharomyces cerevisiae. The fermented soybean hulls are produced by the bacterial enzyme synergistic fermentation technology to effectively degrade the anti-nutritional factors in the soybean hulls, and the quality of the dietary fiber products is greatly improved.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
1) Preparing a composite bacterial seed solution, namely activating a strain for fermentation, performing propagation culture for 18-23h to obtain a single bacterial liquid, and then mixing the single bacterial liquid or the single bacterial powder in proportion to obtain the composite microbial liquid for later use.
2) Preparing the leaven for fermentation, namely putting the compound microorganism bacterium liquid, the enzyme preparation, the molasses and the urea in the leaven components into warm water which is heated to 30-37 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to obtain the activating microbial inoculum for fermentation for later use.
3) And (4) inoculating the anaerobic fermentation agent obtained in the mixing step two into the soybean hulls, and uniformly mixing to obtain the fermentation soybean hulls inoculated with the fermentation agent.
4) And (3) putting the mixed fermented soybean hulls into a fermented breather bag with a breather hole, wherein each bag is 15-25kg, and standing and fermenting for 2-5 days at the temperature of 30-40 ℃ to obtain the fermented soybean hulls.
Preferably, the saccharomyces cerevisiae is selected for fermentation of the soybean hulls, can quickly increase the value in a soybean hull culture medium added with molasses, decomposes the monosaccharide into alcohol, improves the smell of a fermentation material, and thus improves the food calling of the feed.
Preferably, the selected lactobacillus plantarum can generate acidic substances such as lactic acid and the like in solid fermentation, so that the pH value of a fermented soybean hull system is quickly reduced, the growth of mixed bacteria is inhibited, and the smell and the palatability of the fermented feed are adjusted; can also secrete alpha-galactosidase, degrade bad oligosaccharides in the soybean hulls and improve the quality of the fermented soybean hulls.
Preferably, the complex microbial agent in step (2) comprises saccharomyces cerevisiae and lactobacillus plantarum; particularly, the inoculation amount ranges of the lactobacillus plantarum and the saccharomyces cerevisiae are 1.0 multiplied by 10 respectively6-1.0×108cfu/g and 1.0X 105-1.0×107cfu/g。
Preferably, the selected enzyme preparation can fully degrade the protein anti-nutritional factors in the soybean hulls, effectively improve the digestion, absorption and utilization rate of animals on nutrient substances, and greatly improve the quality of the fermented soybean hulls.
Preferably, the enzyme preparation described in step (2) is predominantly a neutral protease; wherein the enzyme activity of the neutral protease is 30000-200000U/g.
Preferably, the inoculation of the activated bacteria liquid in the step (3) is performed by spraying.
Preferably, step (4) is carried out by using bacterial enzyme in cooperation with anaerobic fermentation process mode.
particularly, the leaven for fermentation mainly comprises lactobacillus plantarum, saccharomyces cerevisiae, neutral protease, molasses and urea.
The lactobacillus plantarum, the saccharomyces cerevisiae and the neutral protease can be purchased from the market.
The invention also provides fermented soybean hulls which are prepared by the fermentation process of the fermented soybean hulls.
The best embodiment of the method provides the beneficial effects of the fermented soybean hulls as follows:
According to the embodiment of the invention, the soybean hulls are fermented by adopting a bacterial enzyme and anaerobic fermentation process mode, namely the soybean hulls are fermented by lactobacillus plantarum, saccharomyces cerevisiae and neutral protease in a coordinated manner, so that the antigen protein in the soybean hulls is degraded, the antigenicity of the soybean hulls is eliminated, and the utilization rate of the protein is improved; meanwhile, anti-nutritional factors such as oligosaccharide, urease, trypsin inhibitor and the like in the soybean hulls are further degraded, and the adverse effect of the anti-nutritional factors on animals is reduced; the fermented soybean hulls are fermented by the fermentation breathing bag with the breathing valve, so that the fermentation system can be maintained to be in an anaerobic state, the growth of mixed bacteria is inhibited, the proliferation of lactobacillus plantarum and the like is promoted, the production of beneficial secondary metabolites is promoted, the food calling property and palatability of the fermented soybean hulls are increased, the feed utilization rate and economic benefit are improved, and the sustainable development of the breeding industry is promoted.
The method for preparing the fermented soybean hulls in the preferred embodiment of the invention has the advantages of simple operation, strong controllability of fermentation process parameters, high fermentation efficiency and short fermentation time. The fermented soybean hull product obtained by adopting the fermentation process is stable in quality and uniform in quality; the fermented soybean hull is rich in high dietary fiber, beneficial viable count and organic acid, various anti-nutritional factors are effectively degraded, and the flavor, palatability and animal intestinal health of the fermented soybean hull can be improved to a great extent; the feed formula space can be effectively saved, the feed cost is reduced, the nutritive value and the feeding value of the soybean hulls and the utilization rate of soybean byproducts are greatly improved, unconventional feed resources are fully utilized, and the environmental pollution is prevented.
Detailed Description
Example 1
1) And (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed liquid is subjected to expanded culture for 21 hours to obtain a zymocyte liquid for later use.
2) Preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water which is heated to 30 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are respectively 6.16 parts, 0.06 part, 0.25 part, 0.92 part and 0.25 part by weight.
3) and (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 61.57 parts and 30.79 parts by weight, respectively.
4) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 3 days at 37 ℃ in 20 kg/bag.
Example 2
1) And (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed liquid is subjected to expanded culture for 18 hours to obtain a zymocyte liquid for later use.
2) Preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water which is heated to 30 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are 5.94 parts, 0.06 part, 0.24 part, 0.89 part and 0.24 part by weight respectively.
3) And (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 59.38 parts and 33.25 parts by weight, respectively.
4) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, keeping the fermentation breathing bag at 25 kg/bag, and standing and fermenting for 5 days at the temperature of 30 ℃.
Example 3
1) And (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed solution is subjected to expanded culture for 23 hours to obtain a zymocyte solution for later use.
2): preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water heated to 37 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are 6.44 parts, 0.06 part, 0.26 part, 0.97 part and 0.26 part by weight respectively.
3): and (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 64.41 parts and 27.61 parts by weight, respectively.
4): and (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, wherein each bag is 15kg, and standing and fermenting for 3 days at the temperature of 40 ℃.
Example 4
1): and (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed liquid is subjected to expanded culture for 21 hours to obtain a zymocyte liquid for later use.
2): preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water which is heated to 30 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are 6.26 parts, 0.06 part, 0.25 part, 0.94 part and 0.25 part by weight respectively.
3): and (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 62.60 parts and 29.63 parts by weight, respectively.
4): and (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 2 days at 40 ℃ in 20 kg/bag.
Example 5
1) And (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed liquid is subjected to expanded culture for 20 hours to obtain a zymocyte liquid for later use.
2) Preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water which is heated to 35 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are 6.06 parts, 0.06 part, 0.24 part, 0.91 part and 0.24 part by weight respectively.
3) and (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 60.64 parts and 31.84 parts, respectively, in parts by weight.
4) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 4 days at the temperature of 35 ℃ at a ratio of 20 kg/bag.
Example 6
1) and (3) preparing seed liquid, namely inoculating the preserved lactobacillus plantarum strain into an MRS culture medium to activate the strain seed liquid. Further, the lactobacillus plantarum seed liquid is subjected to expanded culture for 22 hours to obtain a zymocyte liquid for later use.
2) Preparing the leaven for fermentation, namely putting lactobacillus plantarum, saccharomyces cerevisiae, protease, molasses and urea in the leaven components into warm water which is heated to 30 ℃ according to the determined addition amount of each component of the leaven, and uniformly stirring to prepare the anaerobic leaven for later use. The first five substances are 5.84 parts, 0.06 part, 0.23 part, 0.88 part and 0.23 part by weight respectively.
3) And (4) mixing the anaerobic-stage leavening agent obtained in the second step with the soybean hulls, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent. Specifically, the soybean hull and the water were 58.41 parts and 34.35 parts by weight, respectively.
4) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 4 days at the temperature of 30 ℃ at a ratio of 20 kg/bag.
TABLE 1 indexes of fermented skin of tofu in examples
As can be seen from Table 1, under the parameter conditions provided by the scheme of the present invention, the results of various detection indexes of the fermented soybean hulls obtained by the fermentation of the present invention cases are all good. The fermented soybean hulls prepared under the parameter conditions provided by the scheme of the invention have good stability. Compared with untreated raw materials, the fermented soybean hulls obtained by the scheme of the invention effectively remove various anti-nutritional factors in the soybean hulls, improve the utilization rate of protein and reduce the harm to animals; the contents of various nutrient substances such as crude protein, acid soluble protein, beneficial viable count and metabolites thereof of fermentation products are greatly improved, for example, the content of lactic acid is obviously improved, and the food calling property and palatability of the feed are improved; the quality of the fermented soybean hull dietary fiber product is greatly improved, the nutritive value and the feeding value of the soybean hull and the use safety of the soybean hull are improved, the feed cost is reduced, the soybean hull dietary fiber product can be used as a good dietary fiber fermented feed, and the utilization rate of soybean by-products is improved.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (7)
1. A high dietary fiber low antigen protein fermented soybean hull is prepared by fermenting 55-70 parts of soybean hull, 5-20 parts of a bacterial enzyme synergistic leavening agent and 25-40 parts of distilled water based on a bacterial enzyme synergistic fermentation technology.
2. The soybean hull according to claim 1, wherein said leavening agent is comprised of: 5-10 parts of lactobacillus plantarum, 0.05-0.1 part of saccharomyces cerevisiae, 0.2-1.5 parts of enzyme preparation, 0.5-1.5 parts of molasses and 0.1-0.4 part of urea, wherein the enzyme preparation is mainly neutral protease.
3. The soybean hull according to claim 2, wherein the lactobacillus plantarum and saccharomyces cerevisiae strains are in the range of 1.0 x 10, respectively6-1.0×108cfu/g and 1.0X 105-1.0×107cfu/g。
4. The method for preparing soybean hulls according to claim 1, comprising the steps of:
1) Preparing a composite bacterial seed solution, namely activating a lactobacillus plantarum strain for fermentation, performing expanded culture for 18-23h to obtain a single bacterial liquid, and then mixing the single bacterial liquid or the single bacterial powder in proportion to obtain a composite microbial liquid for later use;
2) Preparing a fermenting agent for fermentation, namely placing the compound microorganism bacterium liquid, the enzyme preparation, the molasses and the urea in the fermenting agent components into warm water which is heated to 30-37 ℃ according to the determined addition amount of each component of the fermenting agent, and uniformly stirring to obtain an activating microbial inoculum for fermentation for later use;
3) Inoculating the anaerobic fermentation agent obtained in the mixing step II into the soybean hulls, and uniformly mixing to obtain fermented soybean hulls inoculated with the fermentation agent;
4) And (3) putting the mixed fermented soybean hulls into a fermented breather bag with a breather hole, wherein each bag is 15-25kg, and standing and fermenting for 2-5 days at the temperature of 30-40 ℃ to obtain the fermented soybean hulls.
5. The method according to claim 4, wherein the complex microbial inoculant of step 2) comprises Saccharomyces cerevisiae and Lactobacillus plantarum in an inoculation amount range of 1.0 x 105-1.0×107cfu/g and 1.0X 106-1.0×108cfu/g。
6. The preparation method according to claim 4, wherein the inoculation in step 3) is performed by spraying, and the inoculation in step 4) is performed by using a bacterial enzyme-anaerobic fermentation process mode.
7. an application of fermented soybean hull with high dietary fiber and low antigen protein in pig breeding of sow, piglet, fattening pig, etc. in different growth stages is provided.
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