CN111748500B - Fermented seed liquid for fermented soybean meal, retarded fermented soybean meal prepared from fermented seed liquid and preparation method of retarded fermented soybean meal - Google Patents
Fermented seed liquid for fermented soybean meal, retarded fermented soybean meal prepared from fermented seed liquid and preparation method of retarded fermented soybean meal Download PDFInfo
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Abstract
A fermented seed liquid for fermented soybean meal, retarded fermented soybean meal prepared from the fermented seed liquid and a preparation method thereof, wherein each 100kg of fermented seed liquid comprises the following components by weight: 1.0 to 6.0kg of glyceryl triacetate, 5.0 to 15.0kg of tween-40, 1.0 to 10.0kg of span-80, 0.1 to 15.0kg of triethylene glycol, 0.8 to 0.9kg of sodium chloride, 0.1 to 3.0kg of molasses and the balance of sterilized deionized water. Every 1000kg of fermented soybean meal comprises the following components in parts by weight: 600.0-800.0 kg of bean pulp, 30.0-50.0 kg of fermentation seed liquid, 1.0-20.0 kg of sucrose and the balance of sterilized deionized water. The invention also discloses a fermentation seed liquid for fermenting the bean pulp and a preparation method of the retarded fermentation bean pulp, which have strong process operability and are beneficial to production and conversion. The invention can obviously slow down the fermentation speed of the soybean meal, avoid too fast entry of fermentation probiotics into the decay period, prolong the logarithmic phase and the stationary phase, obviously reduce the incidence rate of gastrointestinal diseases after eating by ruminants such as cattle, sheep and the like, has therapeutic effect and has good market prospect.
Description
Technical Field
The invention belongs to the technical field of feed fermentation, and particularly relates to fermentation seed liquid for fermented soybean meal, retarded fermented soybean meal prepared from the fermentation seed liquid and a preparation method thereof.
Background
The fermented soybean meal is a common fermentation raw material for livestock and poultry cultivation, and the common soybean meal is converted into the fermented soybean meal with stronger palatability, higher nutritive value and easier digestion through the fermentation process of probiotics. In the process of propagation and metabolism, the probiotics can secrete protease, amylase, peptidase and other substances, and soybean meal is predigested in vitro to obtain a large amount of organic polypeptide, micromolecular sugar, amino acid and other substances, and simultaneously, organic acid, vitamins and factors for activating cell activity can be produced, so that the probiotics preparation method is very beneficial to animal growth. The residual anti-nutritional factors in the soybean meal can be further degraded in the fermentation process, so that the further detoxification effect is achieved.
In order to pursue the maximization of production efficiency and profit, manufacturers generally require the rapid fermentation of soybean meal, and the advantages of the rapid fermentation are many, such as saving production time and labor cost, and realizing rapid turnover of the product in a limited fermentation warehouse. However, there is a disadvantage in that after the fermented soybean meal, the original nutrients such as carbon source, nitrogen source and growth factor are consumed in a large amount, the living space of probiotics is also saturated, and the fermented soybean meal contains a large amount of metabolites. The growth rule of the microorganism is known to comprise four stages of a slow phase, a logarithmic phase, a stationary phase and a decay phase, and the microorganism can quickly complete the four stages by too fast fermentation, so that the activity of the probiotics is limited finally due to factors such as nutrition deficiency, space deficiency, metabolite inhibition and the like, and most of the probiotics finally obtained are aged and weakened bacteria. The fermented soybean meal has rich metabolites, good palatability, easy digestion and low production cost, but has poor activity of probiotics and weak effects on preventing and treating diseases and balancing the microecology of the digestive tract.
To exert the greatest advantage of probiotics, animals need to eat the probiotics in the log phase and the stationary phase of the retardation phase, the log phase, the stationary phase and the decay phase, and the probiotics in the two phases have strong activity, so that harmful bacteria such as escherichia coli, salmonella, clostridium welchii and the like existing in the digestive tract and harmful bacteria existing in the condition pathogenicity are rapidly inhibited, thereby having the effects of preventing and treating diseases and balancing the micro-ecology of the digestive tract. The feed is especially suitable for ruminants such as cattle and sheep, and can play a role in a short time because the rumen of the ruminants is just like a fermentation tank and probiotics can directly enter the rumen after being eaten. Most probiotics in fermented soybean meal prepared by the prior art enter aging, even many probiotics die, so that the effects of preventing and treating diseases, balancing digestive tract microecology and the like are not obvious in clinical use.
Aiming at the exposure problem in the prior art, the invention prepares the fermented soybean meal by using a feed retarding fermentation technology, the technology can obviously prolong the whole fermentation process of the soybean meal, greatly prolong the logarithmic phase and the stationary phase in the proliferation process of probiotics, and has long activity retention time, thereby being very suitable for ruminant farms with the requirements of preventing and treating diseases and balancing the microecological functions of digestive tracts. In the aspect of function positioning, the fermented soybean meal prepared by the prior art is more prone to promote feed digestion, degrade residual toxins in feed, improve the palatability of the soybean meal, promote growth and the like, and has weak functions of preventing and treating diseases and balancing digestive tract microecology. The retarded fermented soybean meal is different from the traditional fermented soybean meal, is more prone to preserving the activity of probiotics, prolongs the logarithmic phase and the stationary phase, is functionally positioned for preventing and treating diseases caused by the microecological unbalance of the digestive tract, has a greatly better effect than the fermented soybean meal prepared by the prior art, further performs functional subdivision for the popularization of the fermented soybean meal technology, and has wide market prospect.
Disclosure of Invention
The invention aims to provide a fermented seed liquid for fermenting soybean meal and retarded fermented soybean meal prepared from the fermented seed liquid, and also provides a preparation method thereof.
Based on the above purpose, the invention adopts the following technical scheme:
the fermented seed liquid for fermented soybean meal comprises the following components in parts by weight per 100kg of fermented seed liquid: 1.0 to 6.0kg of glyceryl triacetate, 5.0 to 15.0kg of tween-40, 1.0 to 10.0kg of span-80, 0.1 to 15.0kg of triethylene glycol, 0.8 to 0.9kg of sodium chloride, 0.1 to 3.0kg of molasses and the balance of sterilized deionized water.
Preferably, the weight composition per 100kg of fermentation seed liquid is: 2.0 to 5.0kg of glyceryl triacetate, 6.0 to 14.0kg of tween-40, 2.0 to 9.0kg of span-80, 1.0 to 14.0kg of triethylene glycol, 0.82 to 0.88kg of sodium chloride, 1.0 to 2.0kg of molasses and the balance of sterilized deionized water.
Further preferably, the weight composition per 100kg of fermentation seed liquid is: 3.5kg of glyceryl triacetate, 10.0kg of tween-40, 5.5kg of span-80, 7.5kg of triethylene glycol, 0.85kg of sodium chloride, 1.5kg of molasses and 71.15kg of sterilized deionized water.
The invention provides a preparation method of fermentation seed liquid for fermented soybean meal, which comprises the following steps: (1) Uniformly mixing tween-40, span-80 and triethylene glycol, adding into glyceryl triacetate, and uniformly stirring to obtain a system 1; (2) Adding sodium chloride and molasses into sterilized deionized water, and stirring to dissolve completely to obtain a system 2; (3) Preheating the system 1 and the system 2 to 35 ℃ together, keeping the temperature constant, adding the system 2 into the system 1, and stirring while adding to obtain a tan solution system 3 with uniform system; (4) And (3) maintaining the constant temperature of 35 ℃ in the system 3, inoculating fermentation strains, and continuously fermenting for 24 hours to obtain the fermentation seed liquid for fermenting the soybean meal.
Preferably, the fermentation strain in the step (4) is one or two of lactobacillus, saccharomycetes and bacillus subtilis.
The invention provides retarded fermented soybean meal prepared by using the fermented seed liquid, wherein each 1000kg of the fermented soybean meal comprises the following components in parts by weight: 600.0-800.0 kg of bean pulp, 30.0-50.0 kg of fermentation seed liquid, 1.0-20.0 kg of sucrose and the balance of sterilized deionized water.
Preferably, the fermented soybean meal per 1000kg has the following weight composition: 650.0-750.0 kg of bean pulp, 35.0-45.0 kg of fermentation seed liquid, 5.0-15.0 kg of sucrose and the balance of sterilized deionized water.
Further preferably, the fermented soybean meal per 1000kg has the following weight composition: 700.0kg of bean pulp, 40.0kg of fermentation seed liquid, 10.0kg of sucrose and 250kg of sterilized deionized water.
The invention also provides a preparation method of the retarded fermented soybean meal, which comprises the following specific steps: A. firstly, dissolving sucrose in sterilized deionized water, then adding fermentation seed liquid, and uniformly stirring to obtain a mixed liquid; B. and uniformly spraying the obtained mixed solution on the surface of the soybean meal, stirring while spraying, uniformly mixing, bagging and sealing.
In the specific application process, the prepared retarded fermented soybean meal needs to be fermented in the temperature range of 10-40 ℃, and the 2 nd to 60d of fermentation is the logarithmic phase and the stationary phase of the growth of probiotics, and the transportation, storage and feeding of products can be carried out in the period. The retarded fermented soybean meal has obviously prolonged fermentation time, can obviously maintain the bacterial activities of the fermentation probiotics in the logarithmic phase and the stationary phase in the propagation process, and has obvious effects of preventing and treating digestive tract diseases of ruminants and balancing digestive tract microecology. The preparation method is simple and convenient, has strong operability, is suitable for large-scale production, and can obviously delay the fermentation speed of the soybean meal, and the fermentation probiotics in the soybean meal are still in the logarithmic phase and the stationary phase before the soybean meal enters the culture terminal for use, so that the fermentation probiotics have strong vitality, and can quickly play the roles of preventing and treating diseases and balancing micro-ecology after the soybean meal enters the gastrointestinal tract of animals.
The slow fermentation core technology of the invention is to ferment seed liquid, and the components play the roles in the seed liquid:
1) The selected glyceryl triacetate mainly plays a role in isolating contact between probiotics and the surface of soybean meal. The soybean meal contains a large amount of crude protein, so that a nitrogen source can be provided for the propagation of probiotics, thereby promoting the propagation, the triacetin is an ester substance, the density is higher than that of water, the water and the soybean meal can be isolated to a certain extent by precipitating on the surface of the soybean meal, and the fermentation process is participated by the water, so that the fermentation speed is slowed down by the isolation;
2) The Tween-40 and span-80 mainly play a role in emulsification. Tween-40 and span-80 are both emulsifying agents, and the combination of the two can enable the glyceryl triacetate to be well emulsified, and finally the obtained system is not layered, demulsified, stable in property and uniform in system;
3) The selected triethylene glycol mainly plays a role in emulsification assistance, so that the system is more stable, and bubbles generated in the fermentation process of the fermentation seed liquid can be eliminated, so that a defoaming effect is achieved;
4) The sodium chloride is selected to mainly provide optimal osmotic pressure for the propagation of probiotics, and can also provide salt nutrition;
5) Molasses is selected as one of the components because molasses is a by-product of the sugar industry, which contains a large amount of fermentable sugar and growth factors that promote the proliferation of microorganisms, and can provide energy substances for the proliferation of probiotics.
The preparation method of the fermented soybean meal and the fermented seed liquid is simple in design process, is very suitable for industrial transformation, is beneficial to large-area popularization in ruminant breeding of cattle, sheep and the like, and has wide market prospect.
Compared with fermented soybean meal prepared by the prior art, the invention achieves the following technical effects through the improvement of the technology:
1) In the fermentation process of the bean pulp, the proliferation time of probiotics is obviously prolonged, and particularly, the probiotic bacteria can be maintained to the greatest extent in the logarithmic phase and the stationary phase, so that the probiotic bacteria can be prevented from entering the decay phase too early;
2) After being eaten by ruminants such as cattle, sheep and the like, the probiotics can play a role in quick activity and inhibit pathogenic microorganisms in rumen from propagating, so that the effects of preventing and treating diseases and balancing intestinal microecology are achieved;
3) The fermented soybean meal prepared by the invention has stable property, good palatability, strong stress resistance and strong preparation process operability, and is beneficial to production and conversion.
Detailed Description
The fermented seed liquid for fermented soybean meal of the present invention will be described below by way of specific examples, but these specific embodiments do not limit the scope of the present invention in any way.
Examples 1 to 10
For simplicity of description, the weight composition of the fermentation seed liquids described in examples 1 to 10 is given in the form of tables, specifically as shown in Table 1.
TABLE 1 weight composition of fermentation seed liquid per 100kg in examples 1-10
The method for preparing fermentation seed liquid according to embodiments 1 to 10, comprising the steps of: (1) Uniformly mixing tween-40, span-80 and triethylene glycol, adding into glyceryl triacetate, and uniformly stirring to obtain a system 1; (2) Adding sodium chloride and molasses into sterilized deionized water, and stirring to dissolve completely to obtain a system 2; (3) Preheating the system 1 and the system 2 to 35 ℃ together, keeping the temperature constant, adding the system 2 into the system 1, and stirring while adding to obtain a tan solution system 3 with uniform system; (4) And (3) maintaining the constant temperature of 35 ℃ of the system 3, inoculating fermentation strains, and continuously fermenting for 24 hours to obtain the fermentation seed liquid.
Examples 11 to 20
The weight composition of the retarded fermented soybean meal described in examples 11-20 is given below in the form of a table, specifically as shown in table 2.
TABLE 2 weight composition of fermented soybean meal of the present invention per 1000kg in examples 11 to 20
| Examples numbering | Bean pulp (kg) | Fermentation seed liquid (kg) | Sucrose (kg) | Deionized water (kg) |
| 11 | 700.0 | 40.0 | 10.0 | Allowance of |
| 12 | 600.0 | 30.0 | 1.0 | Allowance of |
| 13 | 800.0 | 50.0 | 20.0 | Allowance of |
| 14 | 650.0 | 35.0 | 5.0 | Allowance of |
| 15 | 750.0 | 45.0 | 15.0 | Allowance of |
| 16 | 620.0 | 33.0 | 2.0 | Allowance of |
| 17 | 680.0 | 37.0 | 6.0 | Allowance of |
| 18 | 720.0 | 43.0 | 12.0 | Allowance of |
| 19 | 760.0 | 46.0 | 15.0 | Allowance of |
| 20 | 780.0 | 48.0 | 17.0 | Allowance of |
The method for preparing retarded fermented soybean meal of embodiments 11-20 comprises the following steps: dissolving sucrose in sterilized deionized water, adding fermentation seed liquid, stirring, spraying onto the surface of soybean meal, stirring, mixing, bagging, and sealing. The retarded fermented soybean meal in examples 11-20 was composed of per 100kg fermented seed liquid by weight: 3.5kg of glyceryl triacetate, 10.0kg of tween-40, 5.5kg of span-80, 7.5kg of triethylene glycol, 0.85kg of sodium chloride, 1.5kg of molasses and 71.15kg of sterilized deionized water.
Effect test examples 1-3:
test example 1 fermentation comparative test of retarded fermented soybean meal of the present invention and fermented soybean meal prepared in the prior art
Lactic acid bacteria and yeast were selected as a combination of fermentation bacteria, a fermentation seed liquid was prepared according to the formulation and process of example 1, and 1000kg of fermented soybean meal of the present invention was prepared according to the formulation and process of example 11, and set as test group a. The same lactobacillus and saccharomycetes are used as a combination, 1000kg of fermented soybean meal is prepared by the prior art, and the specific preparation method comprises the following steps: inoculating lactobacillus and saccharomycetes together into 1.5% molasses solution, continuously culturing for 24 hours at the constant temperature of 35 ℃ for activation, adding 40kg into 250kg of deionized water, adding 10kg of sucrose, uniformly stirring until the sucrose is completely dissolved, uniformly spraying the sucrose onto the surface of 700kg of soybean meal, uniformly spraying and stirring, bagging and sealing after uniformly mixing, and setting the soybean meal into a test group B. Then 700kg of soybean meal, 290kg of deionized water and 10kg of sucrose are weighed, and after the sucrose is completely dissolved in water, the mixture is mixed with the soybean meal and stirred uniformly to be used as a fermentation control group, and the fermentation control group is set as group C. A. B, C groups are respectively packaged in breathing bags with breathing valves according to the specification of 20 kg/bag multiplied by 50 bags, all the bags are fermented in a constant temperature environment at 30 ℃, the gas expansion condition of the bags is observed every day, the fermentation time is recorded by taking the gas completely filled in the whole breathing bag as an end point judgment standard, the number of the bags for expanding the samples of each group is observed and recorded every day, and when 50 bags of samples of each group are completely expanded, the test is finished. The results are shown in Table 3.
TABLE 3 fermentation comparative test of retarded fermented soybean meal and ordinary fermented soybean meal of the present invention
As can be seen from table 3: in the test group A, at the 11d under the constant temperature condition of 30 ℃, 12 bags are completely inflated to occupy 24% of the total sample number; at 12d, 26 bags were fully inflated, accounting for 52% of the total sample; at 13d, there were 39 bags with complete inflation, accounting for 78% of the total sample number; at 14d, 48 bags were fully inflated, accounting for 96% of the total sample number; all samples were fully inflated at 15d.
The group B of the common fermented soybean meal prepared in the prior art has 35 bags of fully inflated gas at the 2 nd time and accounts for 70% of the total number of samples at the constant temperature of 30 ℃, and all samples fully inflated gas at the 3 rd time.
Complete flatulence did not occur throughout the control group C.
The fermentation process of the soybean meal generates gases which are generated by fermenting probiotics, and the generation speed of the gases indirectly reflects the propagation and metabolism speed of the probiotics in the fermentation process. In the test example, as the fermentation breathing bag is sealed, the gas generation is faster, the bag gas expansion speed is faster, and the result shows that the fermentation speed of the retarded fermented soybean meal is obviously retarded compared with the prior art.
Test example 2 safety test of retarded fermented soybean meal of the present invention
The same sheep farm is used for fattening 40 sheep in the same batch of 5 months of age, and the sheep farm is randomly divided into four groups of 1, 2, 3 and 4, and 10 sheep in each group are half of the male and female sheep. Wherein groups 1, 2 and 3 are respectively a high feeding amount group, a medium feeding amount group and a low feeding amount group, and the fermented soybean meal (prepared according to the formula and the process of the example 1 and the formula and the process of the example 11) is mixed into feed respectively at the dosages of 10%, 5% and 2% of daily ration, and is continuously fed for 15 days. The 4 th group is a test control group, and normal daily diet is fed every day. All groups of experimental sheep are fed in the same environment, except for the addition amount of fermented soybean meal in the feed, the other conditions are the same, and all the groups of sheep are managed by the same feeder. During the test period, whether the feed intake of each group of sheep is reduced, acidosis and other clinical manifestations are observed and recorded. If the sheep only die, the dead sheep carcass can be subjected to on-site sectioning and examination, and pathological lesions of all organs can be observed so as to make safety judgment.
Test results: after the test is finished, all the sheep in groups 1, 2, 3 and 4 are not dead, and acidosis and other clinical manifestations are not caused. The experimental sheep in the trial 1 high dose group, the 2 medium dose group and the 3 low dose group showed no difference from the control 4 group.
The results show that: the retarded fermented soybean meal has good safety.
Test example 3 comparative test of efficacy of fermented soybean meal of the present invention for treatment of rumen E.coli infection in sheep
18 sick sheep infected by escherichia coli with similar morbidity degree in the same sheep farm are selected, and the sheep mainly show that feces are not formed, malodor is generated, the ruminant frequency is reduced, the sheep are liked to stand alone, the sheep is listless, the feed intake is reduced, and the sheep are insensitive to surrounding stimulation. The 18 sheep were randomly divided into A, B, C groups of 6 sheep each. Group a is fed with the retarded fermented soybean meal prepared by the invention (fermented seed liquid is prepared according to the formula and process of example 1 and then prepared according to the formula and process of example 11), and is directly fed in the form of supplement according to 5% of daily ration, 1 time a day, and continuously fed for 3d. The group B sheep is fed with the common fermented soybean meal according to the method of the group A sheep. Group C sick sheep were fed normally as a control. The recovery from disease was noted for each group of sheep during the trial and scored according to the following criteria.
Disease recovery criteria:
death: death occurred during the treatment period of the experimental sheep, -2 points;
deterioration: refers to the fact that the experimental sheep are not dead during the treatment period, but symptoms are aggravated, -1 minute;
invalidation: the experimental sheep showed no death or disease deterioration, but no sign of improvement in symptom, 0 point;
and (3) returning: the symptom of the sheep to be tested is obviously improved, and although the sheep is not cured, the disease starts to enter the convalescence, +1;
and (3) curing: the sheep in the test have complete recovery of the disease, and have no difference from normal sheep in expression, +2 points.
Total effective rate: refers to the ratio of the number of the test sheep which are returned and cured after the administration to the total number of the test sheep in the group multiplied by 100 percent.
The results were as follows:
table 4 results of comparative test of efficacy
| Group of | Death/death only | Deterioration/only | Invalidation/invalidation only | Return/return only | Cure/only | Score of |
| Group A | 0 | 0 | 0 | 1 | 5 | 11 |
| Group B | 0 | 1 | 1 | 2 | 2 | 5 |
| Group C | 2 | 2 | 1 | 1 | 0 | -5 |
The group A sheep does not die or deteriorate, 0 sheep is invalid, 1 sheep is cured, 5 sheep are cured, the cure rate reaches 83.3%, the total effective rate is 100%, and the total effective rate is 11 points;
the sheep in group B does not die, 1 sheep disease is worsened, 1 sheep is invalid, 2 sheep are returned, 2 sheep are cured, the cure rate is 33.3%, the total effective rate is 66.7%, and the total effective rate is 5 points;
2 sheep in group C die, 2 diseases worsen, 1 sheep is ineffective, and 1 sheep is returned by self-resistance disease, and the score is-5.
The results show that: the retarded fermented soybean meal has good treatment effect on the escherichia coli infection of the sheep digestive tract, and the effect is obviously superior to that of the fermented soybean meal prepared by the prior art.
Claims (9)
1. The fermentation seed liquid for fermenting the bean pulp is characterized in that the fermentation seed liquid is obtained by maintaining constant temperature of 35 ℃ by a fermentation seed liquid system, inoculating fermentation strains and continuously fermenting for 24 hours; the weight composition of the fermentation seed liquid system per 100kg is as follows: 1.0 to 6.0kg of glyceryl triacetate, 5.0 to 15.0kg of tween-40, 1.0 to 10.0kg of span-80, 0.1 to 15.0kg of triethylene glycol, 0.8 to 0.9kg of sodium chloride, 0.1 to 3.0kg of molasses and the balance of sterilized deionized water.
2. The fermented seed liquid for fermented soybean meal according to claim 1, wherein the weight composition per 100kg of the fermented seed liquid system is: 2.0 to 5.0kg of glyceryl triacetate, 6.0 to 14.0kg of tween-40, 2.0 to 9.0kg of span-80, 1.0 to 14.0kg of triethylene glycol, 0.82 to 0.88kg of sodium chloride, 1.0 to 2.0kg of molasses and the balance of sterilized deionized water.
3. The fermented seed liquid for fermented soybean meal according to claim 2, wherein the weight composition per 100kg of the fermented seed liquid system is: 3.5kg of glyceryl triacetate, 10.0kg of tween-40, 5.5kg of span-80, 7.5kg of triethylene glycol, 0.85kg of sodium chloride, 1.5kg of molasses and 71.15kg of sterilized deionized water.
4. The method for preparing the fermented seed liquid for fermented soybean meal according to any one of claims 1 to 3, which is characterized by comprising the following steps of (1) uniformly mixing tween-40, span-80 and triethylene glycol, adding the mixture into glyceryl triacetate, and uniformly stirring to obtain a system 1; (2) Adding sodium chloride and molasses into sterilized deionized water, and stirring to dissolve completely to obtain a system 2; (3) Preheating the system 1 and the system 2 to 35 ℃ together, keeping the temperature constant, adding the system 2 into the system 1, and stirring while adding to obtain a tan solution system 3 with uniform system; (4) And (3) maintaining the constant temperature of 35 ℃ in the system 3, inoculating fermentation strains, and continuously fermenting for 24 hours to obtain the fermentation seed liquid for fermenting the soybean meal.
5. The method for producing fermented seed liquid for fermented soybean meal according to claim 4, wherein the fermentation strain in the step (4) is one or two of lactic acid bacteria, yeast and bacillus subtilis.
6. A retarded fermented soybean meal prepared by using the fermented seed liquid according to any one of claims 1 to 3, characterized in that the fermented soybean meal per 1000kg has the following weight composition: 600.0-800.0 kg of bean pulp, 30.0-50.0 kg of fermentation seed liquid, 1.0-20.0 kg of sucrose and the balance of sterilized deionized water.
7. The retarded fermented soybean meal according to claim 6, wherein the fermented soybean meal per 1000kg has the following weight composition: 650.0-750.0 kg of bean pulp, 35.0-45.0 kg of fermentation seed liquid, 5.0-15.0 kg of sucrose and the balance of sterilized deionized water.
8. The retarded fermented soybean meal according to claim 7, wherein the fermented soybean meal per 1000kg has the following weight composition: 700.0kg of bean pulp, 40.0kg of fermentation seed liquid, 10.0kg of sucrose and 250kg of sterilized deionized water.
9. The method for preparing the retarded fermented soybean meal according to claim 6, which is characterized by comprising the following specific steps: A. firstly, dissolving sucrose in sterilized deionized water, then adding fermentation seed liquid, and uniformly stirring to obtain a mixed liquid; B. spraying the obtained mixed solution on the surface of soybean meal uniformly, stirring while spraying, bagging and sealing after mixing uniformly.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178062A (en) * | 2011-05-17 | 2011-09-14 | 张婷丽 | Application of glyceroltriacetate as feed acidating agent |
| WO2014010791A1 (en) * | 2012-07-11 | 2014-01-16 | Lim Seung Wook | Scent composition for feed |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178062A (en) * | 2011-05-17 | 2011-09-14 | 张婷丽 | Application of glyceroltriacetate as feed acidating agent |
| WO2014010791A1 (en) * | 2012-07-11 | 2014-01-16 | Lim Seung Wook | Scent composition for feed |
Non-Patent Citations (1)
| Title |
|---|
| Smith, J..《食品添加剂实用手册》.中国农业出版社,2004,第355页"三乙酸甘油酯""在不同温度/pH下的溶解性". * |
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