CN110583866A - High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof - Google Patents
High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof Download PDFInfo
- Publication number
- CN110583866A CN110583866A CN201910957674.3A CN201910957674A CN110583866A CN 110583866 A CN110583866 A CN 110583866A CN 201910957674 A CN201910957674 A CN 201910957674A CN 110583866 A CN110583866 A CN 110583866A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- leaven
- parts
- soybean
- stage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Sustainable Development (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Fodder In General (AREA)
Abstract
A high dietary fiber low antigen protein fermented soybean hull and its preparation method, pass soybean hull, leaven and distilled water through the sectional type fermentation to get, said soybean hull, leaven and proportion of distilled water are soybean hull 50-66, leaven 5.5-20, 25-40 of distilled water, it is high in dietary fiber, beneficial viable count and organic acid content not merely; meanwhile, the invention can greatly eliminate various anti-nutritional factors (soybean antigenic protein, bad oligosaccharide, urease and the like) in the soybean hulls, effectively improve the flavor and palatability of the fermented soybean hulls, reduce the feed cost, improve the nutritional value and the feeding value of the soybean hulls and greatly improve the utilization rate of soybean byproducts.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to high-dietary-fiber low-antigen-protein fermented soybean hulls and a preparation method thereof.
Background
In recent years, research and application of dietary fiber have become a hot spot of research at home and abroad. Researches show that the dietary fiber diet has different nutritional effects on animals in different growth stages, and can solve some nutritional problems of animals in different growth stages, such as piglet diarrhea, sow constipation and the like. The unconventional feed in China is rich in resources, but the unconventional feed rich in dietary fibers is not fully utilized in China at present, so that the feed resource waste is caused, and the environment pollution is also caused.
The soybean hull is a novel dietary fiber feed raw material, and has the advantages of high crude fiber content, low lignin content, low price, high yield and the like. According to statistics, about 800 ten thousand tons of soybean hulls are separated independently in 2017. At present, with the improvement of oil pressing technology, the market demand for peeled soybeans is increased, the proportion of soybean hulls added back to soybean meal is reduced, and the proportion of soybean hulls used independently is increased. In addition, compared with wheat bran and other coarse feeds commonly used in the market, the soybean hull also has the characteristics of low moisture and mycotoxin content, high total dietary fiber content, stable quality and the like. Therefore, the soybean hull has important economic value and market prospect as a new crude fiber feed resource. However, the soybean hulls contain various anti-nutritional factors such as trypsin inhibitor, antigen protein, urease and the like, so that the application of the soybean hulls in livestock and poultry production is limited to a certain extent, and the soybean hulls are only used for ruminant roughages in a small amount and are not reasonably developed and utilized.
Researches show that the microbial fermented feed has the effects of increasing feed raw material resources, reducing feed cost, improving feed nutritive value and utilization rate and the like. Therefore, if the soybean hull raw material is treated by adopting the microbial fermentation technology, the content of anti-nutritional factors can be reduced, the nutritional value of the soybean hull feed is improved, beneficial bacteria are enriched, the formula space of feed and the feed cost are saved, the environmental pollution is reduced, the application range of the soybean hull feed in the feed can be expanded, the technology is beneficial to large-scale popularization, and the cheap fermented feed is used for replacing the conventional feed, so that the soybean hull feed has important economic and social values, and therefore, the technology is a more scientific processing method. However, studies on fermented soybean hulls in the current market are rare, the fermentation technology is not mature enough, and although people try to adopt single-bacterium or composite-bacterium fermentation, the problems of poor feed conversion rate, unstable product quality and the like exist, so that the large-scale popularization of the technology in the field of fermented feed is limited to a certain extent. In addition, the fermented feed in China mostly adopts oxygen-consuming fermentation, so that the risk of mould infection is high, the fermentation effect is relatively limited, and the problems of mould deterioration, short storage time and the like exist.
Therefore, based on the yield advantage and the use advantage of the soybean hulls, the research of a fermentation process of the soybean hulls fermented by the high dietary fibers and the low antigen proteins is urgently needed, and the fermentation process has important values for further improving the nutrition utilization value and expanding the application range of the soybean hulls in feed.
Disclosure of Invention
The first purpose of the invention is to provide a novel preparation process for preparing fermented soybean hulls, which has strong controllability, shortens the fermentation time and has high fermentation efficiency.
The second purpose of the invention is to provide the fermented soybean hull prepared by the leavening agent and the preparation process of the fermented soybean hull, the fermented soybean hull has high contents of dietary fiber, small molecular peptide, viable count and organic acid, good soybean antigen degradation, good flavor and good palatability.
The technical problem to be solved by the invention is realized by adopting the following technical scheme: a preparation method of fermented soybean hulls with high dietary fiber and low antigen protein is obtained by performing sectional fermentation on soybean hulls, a leavening agent and distilled water, wherein the ratio of the soybean hulls, the leavening agent and the distilled water is 50-66 parts of the soybean hulls, 5.5-20 parts of the leavening agent and 25-40 parts of the distilled water.
The leavening agent comprises a first leavening agent and a second leavening agent, wherein the first leavening agent mainly comprises bacillus subtilis, molasses and urea; the second leaven mainly comprises lactobacillus plantarum, candida utilis and molasses, the fermentation process comprises a first oxygen-consuming fermentation stage and a second anaerobic fermentation stage which are continuously carried out, and the first leaven is used for fermenting the soybean hulls in the first oxygen-consuming fermentation stage; the second leaven is used for fermenting the bean skin in the second anaerobic fermentation stage.
The leavening agent comprises the following components: 2-8 parts of bacillus subtilis, 2-8 parts of lactobacillus plantarum, 0.2-0.8 part of candida utilis, 1-2.5 parts of molasses and 0.1-0.5 part of urea.
The proportion of the first leaven is 5.17-5.47 parts of bacillus subtilis, 0.52-1.03 parts of molasses and 0.16-0.26 parts of urea.
The second leaven is composed of 5.17-5.47 parts of lactobacillus plantarum, 0.5-0.6 part of candida utilis and 1-2 parts of molasses.
The preparation method comprises the following steps:
1) preparing seed solution, activating with strain, performing propagation culture for 18-23h to obtain bacterial solution for fermentation,
2) preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, uniformly stirring to prepare an aerobic leaven for later use,
3) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain a soybean hull raw material inoculated with the leaven, carrying out aerobic fermentation,
4) distributing the mixed bean curd skin raw materials into a fermentation tank, standing at 30-40 deg.C for 24-48h for fermentation, turning over every 12-24h during fermentation,
5) preparing the leaven for the second fermentation stage, namely putting lactobacillus plantarum, candida utilis and molasses in the components of the leaven for the second fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, uniformly stirring to prepare an anaerobic leaven for later use,
6) mixing the anaerobic stage starter obtained in the fifth step with the fermented soybean hulls after the first stage fermentation, uniformly stirring to obtain fermented soybean hulls inoculated with the starter,
7) 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 24-72h at the temperature of 30-40 ℃.
Wherein the inoculation amount range of the bacillus subtilis in the step 2) is 1.0 multiplied by 107-1.0×109cfu/g, wherein the inoculation amount ranges of the lactobacillus plantarum and the candida utilis in the step 5) are respectively 1.0 multiplied by 106-1.0×108cfu/g and 1.0X 105-1.0×107cfu/g。
Preferably, the candida utilis is selected for fermentation of soybean hulls, and the candida utilis can quickly increase the value in a soybean hull culture medium added with a carbon source, so that the smell of a fermentation material is improved, and the food calling of the feed is improved; mannose and beta-glucan in the cell wall of the candida utilis have the function of an immunopotentiator and can enhance the immunity of the organism.
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 alpha-galactoside anti-nutritional factors mainly comprising stachyose and raffinose in the soybean hulls, and improve the quality of the fermentation material.
Preferably, the selected bacillus subtilis can produce a plurality of enzymes, has strong degradation capability on protein anti-nutritional factors in the soybean hulls, and not only can improve the digestion, absorption and utilization rate of animals on nutrients, but also can improve the quality of the fermented soybean hulls.
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:
the first bacterial liquid and the second bacterial liquid inoculated in the soybean hulls are both zymocyte liquid which is obtained by activating and expanding culture of strain seed liquid and is rich in various beneficial metabolites, and the viable bacteria have strong activity, so that the fermentation efficiency and the probiotic function of the fermented soybean hulls can be improved.
In the embodiment of the invention, a sectional type fermentation mode is adopted, and the used bacillus subtilis, lactobacillus plantarum and candida utilis are fermented in a fermentation mode of separate and independent inoculation. Specifically, the first fermentation stage is oxygen-consuming fermentation, and the fermented soybean hull system is not inoculated with lactobacillus plantarum and candida utilis, so that bacillus subtilis can be rapidly proliferated and fully fermented, and antigen substances in soybean hulls are degraded. The second fermentation stage is anaerobic fermentation, after the first fermentation stage is finished, lactobacillus plantarum and candida utilis are inoculated, the fermentation system is maintained to be in an anaerobic state, the growth of bacillus subtilis is inhibited, and the proliferation of lactobacillus plantarum and the like is promoted.
The fermentation process for preparing the fermented bean curd skin is simple to operate, the fermentation process parameters are controllable, the fermentation time can be effectively shortened, the mixed bacteria pollution is prevented, the fermentation efficiency is high, the fermented bean curd skin product obtained by the process is uniform in quality and stable in quality, and the contents of dietary fibers, beneficial viable bacteria and organic acid are high; meanwhile, the invention can greatly eliminate various anti-nutritional factors (soybean antigenic protein, bad oligosaccharide, urease and the like) in the soybean hulls, effectively improve the flavor and palatability of the fermented soybean hulls, reduce the feed cost, improve the nutritional value and the feeding value of the soybean hulls and greatly improve the utilization rate of soybean byproducts.
Through long-time research, the invention finally determines the fermentation process for fermenting the soybean hulls. The soybean hull resource can be fully utilized by utilizing the preparation process, and the waste of feed resources is reduced; protein anti-nutritional factors, bad oligosaccharides and the like in the soybean hulls are effectively degraded, and the feeding value and the feed utilization rate of the soybean hulls are improved; the cost of the feed is reduced, and the formula space of the feed is saved. In addition, the fermented soybean hulls prepared by the process are rich in a large amount of active beneficial bacteria, organic acids and other metabolites, the cost of drying materials can be effectively saved by directly feeding the fermented soybean hulls, and the nutritional ingredients, the flavor and the beneficial bacteria of the fermented feed can be furthest reserved; the intestinal health of the pigs can be improved, the healthy growth of the pigs can be guaranteed, the propagation of harmful microorganisms in a pigpen can be inhibited, and the production performance of the pigs is improved; meanwhile, the feed additive has good effects of improving the problems of constipation of sows, diarrhea of piglets and the like.
Detailed Description
Example 1
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 21 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 35 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.18 parts, 0.78 part and 0.21 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 51.81 parts and 35.28 parts, respectively, in parts by weight.
4) And (3) distributing the mixed bean curd skin raw materials into a cleaned and disinfected fermentation tank, keeping the thickness of the materials at 30cm, standing and fermenting at 40 ℃ for 24 hours, and particularly, turning the materials once every 12 hours in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 35 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.18 parts, 0.52 part and 1.04 parts by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 72 hours at 37 ℃ in 20 kg/bag.
Example 2
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 23 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 30 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.17 parts, 1.03 parts and 0.26 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 51.65 parts and 35.17 parts by weight, respectively.
4) And (3) distributing the mixed bean curd skin raw materials into a cleaned and disinfected fermentation tank, keeping the thickness of the materials at 60cm, standing and fermenting at 37 ℃ for 36h, and particularly, turning the materials once every 18h in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 35 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.17 parts, 0.52 part and 1.03 part by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, and standing and fermenting for 48 hours at 37 ℃ in 20 kg/bag.
Example 3
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 20 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.20 parts, 0.52 part and 0.16 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 51.97 parts and 35.39 parts by weight, respectively.
4) And (3) distributing the mixed bean curd skin raw materials into a fermentation tank which is cleaned and disinfected, keeping the thickness of the materials at 30cm, standing and fermenting for 48 hours at 40 ℃, and particularly, turning the materials once every 24 hours in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.20 parts, 0.52 part and 1.04 parts by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, standing and fermenting for 72 hours at 40 ℃ in 20 kg/bag.
Example 4
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 23 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 35 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.47 parts, 0.82 part and 0.22 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 54.67 parts and 31.71 parts, respectively, in parts by weight.
4) And (3) distributing the mixed bean curd skin raw materials into a cleaned and disinfected fermentation tank, keeping the thickness of the materials at 50cm, standing and fermenting at 37 ℃ for 48h, and particularly, turning the materials once every 12h in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 35 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.47 parts, 0.55 part and 1.09 part by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) 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 48 hours at 37 ℃.
Example 5
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 21 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.18 parts, 0.78 part and 0.21 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 51.81 parts and 35.28 parts, respectively, in parts by weight.
4) And (3) distributing the mixed bean curd skin raw materials into a fermentation tank which is cleaned and disinfected, wherein the thickness of the materials is 30cm, standing and fermenting for 48 hours at the temperature of 30 ℃, and particularly, turning the materials once every 20 hours in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.18 parts, 0.52 part and 1.04 parts by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) And (3) putting the mixed fermented soybean hulls into a fermentation breathing bag with breathing holes, standing and fermenting for 72 hours at the temperature of 30 ℃ at a ratio of 20 kg/bag.
Example 6
1) And (3) preparing seed liquid, namely respectively inoculating the preserved bacillus subtilis, lactobacillus plantarum and candida utilis strains into an LB culture medium and an MRS culture medium, and activating the strain seed liquid by using an YPD culture medium. Further, the three seed solutions of the bacillus subtilis, the lactobacillus plantarum and the candida utilis are subjected to expanding culture for 18 hours to obtain a zymophyte solution.
2) Preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, and uniformly stirring to prepare the aerobic leaven. The first three substances are 5.47 parts, 0.82 part and 0.22 part by weight respectively.
3) And (4) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain the soybean hull raw material inoculated with the leaven, and carrying out aerobic fermentation. Specifically, the soybean hull and the water were 54.67 parts and 31.71 parts, respectively, in parts by weight.
4) And (3) distributing the mixed bean curd skin raw materials into a fermentation tank which is cleaned and disinfected, wherein the thickness of the materials is 30cm, standing and fermenting for 48 hours at the temperature of 30 ℃, and particularly, turning the materials once every 12 hours in the fermentation process.
5) Preparing the leaven for the second fermentation stage, namely putting the lactobacillus plantarum, the candida utilis and the molasses in the components of the leaven for the second fermentation stage into warm water heated to 40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, and uniformly stirring to prepare the anaerobic leaven. The first three substances are 5.47 parts, 0.55 part and 1.09 part by weight respectively.
6) And (4) mixing the anaerobic-stage leavening agent obtained in the fifth step with the fermented soybean hulls after the first-stage fermentation, and uniformly stirring to obtain the fermented soybean hulls inoculated with the leavening agent.
7) 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 72 hours at the temperature of 30 ℃.
Example 7
The fermentation material amount of the fermented soybean hull system is increased. The rest is the same as example 1.
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 fermentation of each case are all good. Compared with the raw materials, the fermented soybean hulls greatly eliminate various anti-nutritional factors (soybean antigenic protein, trypsin inhibiting factor, bad oligosaccharide, urease and the like) in the soybean hulls, effectively improve the flavor and palatability of the fermented soybean hulls, reduce the feed cost, greatly increase the digestion, absorption and utilization rate of nutrient substances in the soybean hulls, and greatly improve the nutritional value, feeding value and use safety of the soybean hulls; in addition, the total dietary fiber content in the fermentation product is high, and the fermentation product can be used as a good dietary fiber fermentation feed, so that the utilization rate of the soybean by-product is effectively improved.
Test example 8
In the test, 240 healthy piglets with similar age in days (about 45 days), normal feed intake and uniform weight (15 +/-0.5 kg) are selected and randomly divided into 4 treatment groups (blank control group, test A group, test B group and test C group), each treatment group is 6 times repeated, each treatment group is 10 pigs, and each male pig and female pig is half. The pre-feeding period is 7 days, and the test period is 28 days. The four piglets were fed freely: the blank control group was fed with the basal diet, and 3 test groups respectively replaced bran in the basal diet with 2%, 4% and 6% fermented soybean hulls, which were the products obtained by fermentation in example 1, at the same nutrient level.
After the end of the pre-test period, pigs were weighed on an empty stomach on day 1 morning. After the pig enters the test formally, the pig only takes food and water freely, and the dry powder is fed. The temperature and humidity and ventilation are taken care of in the test process, the feed intake and disease condition of the swinery and the temperature and humidity of the piggery environment every day are recorded in detail every day, and feeding management such as feeding, drinking, lighting and the like is operated according to the commercial condition of the farm. And (4) carrying out statistics on average feed intake, average daily gain, feed-weight ratio, diarrhea rate and the like of the piglets.
Test results show that when the fermented feed of example 1 with the concentration of 4% is fed alone, the daily gain of weaned pigs can be greatly increased, the feed conversion ratio is reduced, the health condition of pigs is improved, and the diarrhea rate of the piglets is reduced.
Therefore, the fermented soybean hulls prepared under the parameter conditions provided by the scheme of the invention have good stability. The technology can be widely applied to the further development of the soybean hull fermentation product, widens the wide application of the soybean hull fermentation product in animal feed, and has wide market development prospect.
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 (10)
1. The preparation method of the high-dietary-fiber low-antigen-protein fermented soybean hull is characterized in that the soybean hull, the leavening agent and the distilled water are obtained through sectional fermentation, and the ratio of the soybean hull, the leavening agent and the distilled water is 50-66 parts of the soybean hull, 5.5-20 parts of the leavening agent and 25-40 parts of the distilled water.
2. The method of claim 1, wherein the starter culture comprises a first starter culture and a second starter culture, the first starter culture consisting essentially of bacillus subtilis, molasses, and urea; the second leaven mainly comprises lactobacillus plantarum, candida utilis and molasses, the fermentation process comprises a first oxygen-consuming fermentation stage and a second anaerobic fermentation stage which are continuously carried out, and the first leaven is used for fermenting the soybean hulls in the first oxygen-consuming fermentation stage; the second leaven is used for fermenting the bean skin in the second anaerobic fermentation stage.
3. The method of claim 1, wherein the starter culture consists of: 2-8 parts of bacillus subtilis, 2-8 parts of lactobacillus plantarum, 0.2-0.8 part of candida utilis, 1-2.5 parts of molasses and 0.1-0.5 part of urea.
4. The method according to claim 2, wherein the first fermentation agent comprises 5.17 to 5.47 parts of Bacillus subtilis, 0.52 to 1.03 parts of molasses, and 0.16 to 0.26 parts of urea.
5. The method according to claim 2, wherein the second fermentation agent is prepared from lactobacillus plantarum 5.17-5.47 parts, candida utilis 0.5-0.6 part, and molasses 1-2 parts.
6. The method of claim 5, wherein the method comprises:
1) preparing seed solution, activating with strain, performing propagation culture for 18-23h to obtain bacterial solution for fermentation,
2) preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, uniformly stirring to prepare an aerobic leaven for later use,
3) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain a soybean hull raw material inoculated with the leaven, carrying out aerobic fermentation,
4) distributing the mixed bean curd skin raw materials into a fermentation tank, standing at 30-40 deg.C for 24-48h for fermentation, turning over every 12-24h during fermentation,
5) preparing the leaven for the second fermentation stage, namely putting lactobacillus plantarum, candida utilis and molasses in the components of the leaven for the second fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, uniformly stirring to prepare an anaerobic leaven for later use,
6) mixing the anaerobic stage starter obtained in the fifth step with the fermented soybean hulls after the first stage fermentation, uniformly stirring to obtain fermented soybean hulls inoculated with the starter,
7) 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 24-72h at the temperature of 30-40 ℃.
7. The method of claim 6, wherein the amount of Bacillus subtilis inoculated in step 2) is in the range of 1.0X 107-1.0×109cfu/g, wherein the inoculation amount ranges of the lactobacillus plantarum and the candida utilis in the step 5) are respectively 1.0 multiplied by 106-1.0×108cfu/g and 1.0X 105-1.0×107cfu/g。
8. A novel fermented soybean hull, characterized in that it is prepared by the use of the fermentation process according to any one of claims 1 to 7 on soybean hulls.
9. Use of the novel fermented soybean hulls according to claim 8 in raising sows, piglets, and finishing pigs at different stages of growth.
10. A method of feeding a pig feed according to claim 9, wherein: the fermented soybean hull with concentration of 4% is used to replace part of bran in basic ration for direct feeding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910957674.3A CN110583866A (en) | 2019-10-10 | 2019-10-10 | High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910957674.3A CN110583866A (en) | 2019-10-10 | 2019-10-10 | High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110583866A true CN110583866A (en) | 2019-12-20 |
Family
ID=68866174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910957674.3A Pending CN110583866A (en) | 2019-10-10 | 2019-10-10 | High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110583866A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493218A (en) * | 2020-03-18 | 2020-08-07 | 广州智特奇生物科技股份有限公司 | Fermented dietary fiber feed raw material and preparation method thereof |
| CN111838551A (en) * | 2020-07-03 | 2020-10-30 | 济南瑞隆安生物技术有限公司 | Flavone fermentation product, preparation method thereof and application thereof in blood sugar regulation |
| CN112989090A (en) * | 2021-03-22 | 2021-06-18 | 贵州省草业研究所 | Intelligent acquisition method and device for cattle and sheep fermented feed production and processing data |
| CN114391602A (en) * | 2022-01-20 | 2022-04-26 | 广西金陵农牧集团有限公司 | Biological fermentation feed taking weak-panning chicks as raw materials and preparation process and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008078878A1 (en) * | 2006-12-22 | 2008-07-03 | Deuk-Sik Lee | Fermented feeds for livestock farming using lactic acid bacteria and yeast and processing method thereof |
| CN103392920A (en) * | 2013-08-19 | 2013-11-20 | 青岛农业大学 | Fermentation method of soybean hulls |
| CN107251989A (en) * | 2017-06-26 | 2017-10-17 | 内蒙古大学 | A kind of preparation method of the composite solid probiotics comprising Phellinus bacterium |
-
2019
- 2019-10-10 CN CN201910957674.3A patent/CN110583866A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008078878A1 (en) * | 2006-12-22 | 2008-07-03 | Deuk-Sik Lee | Fermented feeds for livestock farming using lactic acid bacteria and yeast and processing method thereof |
| CN103392920A (en) * | 2013-08-19 | 2013-11-20 | 青岛农业大学 | Fermentation method of soybean hulls |
| CN107251989A (en) * | 2017-06-26 | 2017-10-17 | 内蒙古大学 | A kind of preparation method of the composite solid probiotics comprising Phellinus bacterium |
Non-Patent Citations (1)
| Title |
|---|
| 石慧等: "两步发酵法降解大豆抗原蛋白的研究", 《饲料工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493218A (en) * | 2020-03-18 | 2020-08-07 | 广州智特奇生物科技股份有限公司 | Fermented dietary fiber feed raw material and preparation method thereof |
| CN111838551A (en) * | 2020-07-03 | 2020-10-30 | 济南瑞隆安生物技术有限公司 | Flavone fermentation product, preparation method thereof and application thereof in blood sugar regulation |
| CN111838551B (en) * | 2020-07-03 | 2023-10-17 | 济南瑞隆安生物技术有限公司 | Flavone fermentation product, preparation method thereof and application thereof in blood sugar regulation |
| CN112989090A (en) * | 2021-03-22 | 2021-06-18 | 贵州省草业研究所 | Intelligent acquisition method and device for cattle and sheep fermented feed production and processing data |
| CN114391602A (en) * | 2022-01-20 | 2022-04-26 | 广西金陵农牧集团有限公司 | Biological fermentation feed taking weak-panning chicks as raw materials and preparation process and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102168045B (en) | Bacillus subtilis preparation and preparation method thereof | |
| CN105483040A (en) | Compound biological strain for feed and preparation method of fermented feed | |
| CN110583866A (en) | High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof | |
| CN102907563B (en) | Method for preparing high-activity probiotic preparation for livestock breeding | |
| CN103621766A (en) | Preparation method and application of biological feed additive with nutrition and immunocompetence | |
| CN105410410A (en) | Pig complete fermented feed and preparation method thereof | |
| CN110226671A (en) | A kind of piglet full price fermented feed and its production method | |
| CN107801837B (en) | Biological fermentation process for forage-based utilization of chicken manure | |
| CN106260504B (en) | Method for producing microbial fermentation wet feed by using beer yeast paste | |
| CN109536416A (en) | It is a kind of degrade feed with paper-mulberry leaf tannin silage inoculants bacteria preparation and its application method | |
| CN111436526A (en) | Preparation method and application of fermented rice bran meal with bacterium enzyme for improving growth performance of fattening pigs | |
| CN102422996B (en) | Preliminary microbial fermentation antibiotic-free feed for growth fattening pigs | |
| CN109007280A (en) | A kind of biofermentation type function bighead feed | |
| CN100998369A (en) | Bo-gen double micro-organism protein forage | |
| CN106721261A (en) | One kind is used for swine rearing mixed fermentation fiber feedstuff and preparation method thereof | |
| CN101843297A (en) | Biological fermentation process for improving protein content of cottonseed meal and detoxicating cottonseed meal | |
| CN111011665A (en) | Microbial fermentation wet material for promoting growth of aquatic animals and preparation method and application thereof | |
| CN110179015A (en) | A kind of high-survival rate fermented shrimp material and preparation method thereof | |
| CN110663814A (en) | Mixed traditional Chinese medicine fermented feed additive for livestock and preparation method thereof | |
| CN109315605A (en) | A kind of fermentation process of peanut meal, the fermented peanut meal of this method preparation and its application | |
| CN108029853B (en) | Zymophyte liquid, product containing zymophyte liquid and applied to lactating sows, and preparation method and application of product | |
| CN116849292B (en) | Fermented feed additive and preparation method and application thereof | |
| CN104232547A (en) | Microbial flora additive used for sheep feed, and preparation method thereof | |
| CN101849618A (en) | Method for producing complex enzyme for feed | |
| CN104872376A (en) | Method for preparing probitics through two-step fermentation method by using degreased rice bran as raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191220 |