CN112890010A - Production and preparation method of functional soybean enzymolysis protein - Google Patents
Production and preparation method of functional soybean enzymolysis protein Download PDFInfo
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- 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
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- 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
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- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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Abstract
The invention provides a production and preparation method of functional soybean enzymolysis protein, which comprises the following steps: s1, solid-state mixed fermentation: the solid fermentation strain consists of aspergillus oryzae, aspergillus niger, bacillus natto, lactobacillus acidophilus and a complex enzyme preparation, and adopts a staged fermentation mode of aerobic fermentation and anaerobic fermentation; s2, drying at low temperature; s3 and an acidifier, the product prepared by the invention has the advantages of stable quality and high cost performance, and meanwhile, the product has special physiological functions of promoting growth, reducing diarrhea, regulating immunity, resisting bacteria, viruses, oxidation and stimulating appetite, and the functional soybean enzymolysis protein is beneficial to improving the protein absorption and utilization rate of piglets, synthesizing body protein, promoting the growth and development of the body, achieving the optimal material-weight ratio and exerting the production potential to the maximum.
Description
Technical Field
The invention belongs to the technical field of animal husbandry, and relates to a production and preparation method of functional soybean enzymolysis protein.
Background
Since the low-concentration antibiotics in the feed are found in the 50 s of the 20 th century, the antibiotics can be widely added into the feed since the antibiotics can not only prevent animal diseases but also promote the growth of livestock and poultry. To control antibiotic residues in animals, many antibiotics are used only at specific stages of the animal, with a period of drug holidays. Such as the strict prohibition of using olaquindox in poultry and pig feed with more than 35 kg; drugs such as sulfonamides, aminoglycosides, macrocyclic propionates, etc. require a drug holiday of more than one week before animal products come into the market; oxytetracycline and furazolidone require withdrawal five days before marketing. The antibiotic has the original function of treating diseases by killing or inhibiting pathogenic bacteria entering the body, is not a nutrient necessary for animals, does not need to be added into daily feed, and does not need to be added into the feed in a large dose, thereby causing harm to human health and food safety. The antibiotics are accumulated in agricultural and livestock products such as meat, eggs, milk and the like and enter human bodies through food chains by randomly adding or excessively adding the feed antibiotics into antibiotic residues, so that the antibiotics are indirectly contacted with the human bodies every day, and the effect of treating the human bodies with the antibiotics is lost when the human bodies are ill.
The addition of antibiotics to the existing feed can bring the following hazards:
1. animal source food veterinary drug residue standard exceeding
The safety of animal-derived food in China is threatened by biological pollution and chemical pollution. In livestock and poultry breeding, if the veterinary drug is excessively used, even forbidden drugs are used, the veterinary drug residue in animal-derived food exceeds the standard.
2. The occurrence of infectious diseases and insect pests of livestock and poultry
In recent years, the development of livestock industry has been seriously affected by the occurrence of infectious diseases and insect pests of livestock. Especially African swine fever, Spodoptera frugiperda and the like, often bring destructive attacks, which causes great loss to some farmers. Then, how to ensure food safety while effectively ensuring the development of livestock and poultry industry after livestock and poultry breeding industry is comprehensively prohibited? Antibiotics are prohibited from being added into the feed comprehensively, so that the requirements of people are to further improve the nutrition and health care of animals, adjust the nutrition design of the feed and select a novel green additive product. The Liuzong theory aims to improve the breeding management level and the construction of a biological safety system, improve the breeding environment, construct a 'resistance replacement' scheme and reduce the influence of feed 'resistance prohibition' on the breeding industry.
As understood from the discussion of the first agricultural chemistry academy in the future, the 194 th bulletin issued by the national rural agricultural department is called that the addition of antibiotics is completely forbidden in feed in China since the year 2020 of Yuan Dang, so that the harm caused by the abuse of antibiotics is reduced. Therefore, finding a scheme for replacing the use of feed antibiotics becomes a key issue in the current feed industry.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a production and preparation method of functional soybean enzymolysis protein.
In order to achieve the above-mentioned effects, the present invention provides the following technical solutions:
a production and preparation method of functional soybean enzymolysis protein comprises the following steps:
s1, solid-state mixed fermentation: the solid fermentation strain consists of aspergillus oryzae, aspergillus niger, bacillus natto, lactobacillus acidophilus and a complex enzyme preparation, and adopts a staged fermentation mode of aerobic fermentation and anaerobic fermentation;
s2, drying at low temperature;
s3, adding an acidifier.
Preferably, the solid-state mixed fermentation specifically comprises the following steps:
s101, selecting high-quality peeled soybean meal with the protein content of more than 46%, adding water according to the mass ratio of the soybean meal to the water of 2:1, and sterilizing for 15 minutes in a cooking ball by steam at the temperature of 121 ℃ and under the pressure of 0.1 MPa;
s102, according to the mass ratio of 1000:0.8 of bean pulp to aspergillus oryzae spore powder, the content of aspergillus oryzae spores is 200 hundred million cfu/g, the mass ratio of the bean pulp to aspergillus niger spore powder is 1000:0.2, the content of aspergillus oryzae spores is 200 hundred million cfu/g, the mass ratio of the bean pulp to bacillus natto solid bacterial powder is 1000:1, the number of live bacillus natto is 1000 hundred million cfu/g, the mass ratio of the bean pulp to complex enzyme preparation is 1000:12, and the composite enzyme preparation comprises pectinase according to the proportion: xylanase: cellulase: mannanase: the beta-glucanase is fully and uniformly mixed according to the proportion of 30:1:20:4:5, the enzyme activity of the pectinase is 30000u/g, the enzyme activity of the xylanase is 200000u/g, the enzyme activity of the cellulase is 20000u/g, the mannase is 50000u/g, the beta-glucanase is 20000 u/g;
s103, uniformly mixing the strains and the bran in the step S102 according to a ratio of 1:20, inoculating the mixture into sterilized soybean meal, adding a complex enzyme preparation, fully mixing, culturing through a large-scale koji tray, controlling the temperature of a fermented material to be 35 ℃, the relative humidity to be 80%, the ventilation volume to be 50L/(mim. L), carrying out aerobic fermentation for 36h, controlling the fermentation temperature to be 30 ℃ and introducing nitrogen to seal anaerobic fermentation for 48h for later use according to a mass ratio of the soybean meal to the lactobacillus acidophilus liquid of 1000:1 and the content of viable bacteria of the lactobacillus acidophilus of 100 hundred million cfu/mL.
Preferably, the low-temperature drying specifically comprises the following steps:
s201, drying the fermented material at low temperature through a two-stage series tube bundle dryer, wherein the air inlet pressure of the tube bundle dryer is about 0.01MPa, the material drying temperature is controlled below 45 ℃, and the moisture of the dried finished product material is controlled to be 10 +/-1%.
Preferably, the acidulant addition specifically comprises the steps of:
s301, adding and uniformly mixing the dried finished product material and an acidifier according to the mass ratio of the functional soybean enzymolysis protein to the sodium diacetate, the calcium propionate, the citric acid, the lactic acid and the potassium diformate of 100:1:1: 0.5:2 to obtain a finished product.
Preferably, the product indexes of the obtained functional soybean enzymolysis protein are as follows: crude protein is more than or equal to 50 percent, acid soluble protein is more than or equal to 45 percent, small peptide/acid soluble protein with the molecular weight of less than 500D is more than or equal to 90 percent, amino acid nitrogen is more than or equal to 5 percent, nattokinase is more than or equal to 1000u/g, neutral protease is more than or equal to 1000u/g, water content is less than or equal to 10 percent, ash content is less than or equal to 8 percent, glycinin is less than or equal to 5ppm, and beta-.
Preferably, the acidifying agent is one or more of acetic acid, propionic acid, citric acid, lactic acid and potassium diformate.
The invention provides a production and preparation method of functional soybean enzymolysis protein, which has the following beneficial effects:
1. the product prepared by the invention has the advantages of stable quality and high cost performance, and simultaneously has special physiological functions of promoting growth, reducing diarrhea, regulating immunity, resisting bacteria and viruses, resisting oxidation, stimulating appetite and the like.
2. The functional soybean enzymolysis protein is added, so that the absorption and utilization rate of the protein by piglets is improved, the protein of an organism is synthesized, the growth and development of the organism are promoted, the optimal material-to-weight ratio is reached, and the production potential of the functional soybean enzymolysis protein is exerted to the maximum extent.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The present invention is further illustrated by the following specific examples, which are, however, not intended to limit the scope of the invention.
Example 1: a production and preparation method of functional soybean enzymolysis protein comprises the following steps:
step one, solid-state mixed fermentation: the solid fermentation strain consists of aspergillus oryzae, aspergillus niger, bacillus natto, lactobacillus acidophilus and a complex enzyme preparation, and adopts a staged fermentation mode of aerobic fermentation and anaerobic fermentation; the solid-state mixed fermentation specifically comprises the following steps:
1) selecting high-quality peeled soybean meal with the protein content of more than 46 percent, adding water according to the mass ratio of the soybean meal to the water of 2:1, and sterilizing for 15 minutes in a cooking ball by steam at the temperature of 121 ℃ and the pressure of 0.1 MPa;
2) according to the mass ratio of the bean pulp to the aspergillus oryzae spore powder of 1000:0.8, the content of aspergillus oryzae spores of 200 hundred million cfu/g, the mass ratio of the bean pulp to the aspergillus niger spore powder of 1000:0.2, the content of aspergillus oryzae spores of 200 hundred million cfu/g, the mass ratio of the bean pulp to the bacillus natto solid bacterial powder of 1000:1, the number of live bacillus natto of 1000 hundred million cfu/g, the mass ratio of the bean pulp to the complex enzyme preparation of 1000:12, and the composite enzyme preparation comprises pectinase according to the following proportion: xylanase: cellulase: mannanase: the beta-glucanase is fully and uniformly mixed according to the proportion of 30:1:20:4:5, the enzyme activity of the pectinase is 30000u/g, the enzyme activity of the xylanase is 200000u/g, the enzyme activity of the cellulase is 20000u/g, the mannase is 50000u/g, the beta-glucanase is 20000 u/g;
3) uniformly mixing the strains and bran in the step 2) according to a ratio of 1:20, inoculating the mixture into sterilized soybean meal, adding a complex enzyme preparation, fully mixing, culturing through a large-scale koji tray, controlling the temperature of a fermented material to be 35 ℃, the relative humidity to be 80%, the ventilation volume to be 50L/(mim. L), carrying out aerobic fermentation for 36h, controlling the fermentation temperature to be 30 ℃ and introducing nitrogen to seal anaerobic fermentation for 48h according to a mass ratio of the soybean meal to the lactobacillus acidophilus liquid of 1000:1 and the content of viable bacteria of lactobacillus acidophilus to be 100 hundred million cfu/mL, and keeping for later use.
Step two, the low-temperature drying specifically comprises the following steps: and (3) drying the fermented material at low temperature by a two-stage series tube bundle dryer, wherein the air inlet pressure of the tube bundle dryer is about 0.01MPa, the material drying temperature is controlled below 45 ℃, and the moisture of the dried finished product material is controlled to be 10 +/-1%.
Step three, adding the acidifier specifically comprises the following steps: adding and mixing the dried finished product material and an acidifying agent uniformly according to the mass ratio of the functional soybean enzymolysis protein to the sodium diacetate, the calcium propionate, the citric acid, the lactic acid and the potassium diformate of 100:1:1: 0.5:2 to obtain a finished product, wherein the acidifying agent is prepared by mixing any one or more than two of the acetic acid, the propionic acid, the citric acid, the lactic acid and the potassium diformate, and the obtained product index of the functional soybean enzymolysis protein is as follows: crude protein is more than or equal to 50 percent, acid soluble protein is more than or equal to 45 percent, small peptide/acid soluble protein with the molecular weight of less than 500D is more than or equal to 90 percent, amino acid nitrogen is more than or equal to 5 percent, nattokinase is more than or equal to 1000u/g, neutral protease is more than or equal to 1000u/g, water content is less than or equal to 10 percent, ash content is less than or equal to 8 percent, glycinin is less than or equal to 5ppm, and beta-.
Comparative example 1
The difference from the embodiment 1 is that the feed is prepared by adopting the existing preparation method, and the complete feed of the functional soybean enzymolysis protein is not added in the feed.
The feed prepared in example 1 and comparative example 1 is used for 200 healthy sows with the same hybrid variety and similar weight, test sows are divided into 2 groups, each group is provided with 5 repetitions, each repetition is 20, and the comparative example 1 is basic daily ration; example 1 complete feed of 2% functional soy enzymolysis protein was added, the test period was 28 days, feeding management was performed conventionally, free feeding and water intake were performed, a specially-assigned person was arranged for management, and the growth index of the sow was recorded in table 1:
TABLE 1
| Item | Comparative example 1 | Example 1 |
| Number of sow heads (head) | 20 | 20 |
| Fetal heart rate (head) | 3.1 | 3.3 |
| At the beginning of sow backfat (mm) | 18.7 | 16.7 |
| With size (head) | 11.8 | 11.8 |
| Weaning number (head) | 11.0 | 11.2 |
| Initial weight of the litter (kg/nest) | 32.18 | 32.92 |
| Weight of weaning litter (kg/litter) | 67.75 | 75.41 |
| Weight of piglet (kg/head) | 2.73 | 2.80 |
| Piglet weight (kg/head) | 6.24 | 6.82 |
| Daily food intake (kg/day) in peak period | 5.1 | 6.5 |
| Backfat loss (mm) | 1.7 | 2.8 |
The test result shows that: in the embodiment 1, the litter weight, the feed intake and the piglet end weight of the weaned piglet are obviously higher than those of a control group, and the addition of the functional soybean enzymolysis protein is beneficial to improving the protein absorption and utilization rate of the piglet, synthesizing body protein, promoting the growth and development of a body and achieving the optimal feed-weight ratio.
Comparative example 2
The difference from the embodiment 1 is that the feed is prepared by adopting the existing preparation method, and the complete feed of the functional soybean enzymolysis protein is not added in the feed.
Selecting 180 healthy weaned piglets with the same hybrid varieties, similar weights (about 9 kg) and equivalent sex ratios from the feeds prepared in the example 1 and the comparative example 2, carrying out the test 1 week after weaning, dividing the test pigs into 2 groups, setting 5 repetitions for each group, and repeating 18 pigs each, wherein the comparative example 2 is basic ration; example 1 complete feed with 2% functional soy protein hydrolysate was added, the experimental period was 35 days, piglets were conventionally managed, fed and ingested freely, and dedicated persons were assigned to manage, and the growth index of weaned piglets is recorded in table 2:
TABLE 2
| Item | Control group | Test group |
| Weaned pig (head) | 18 | 18 |
| Initial weight average/kg | 8.9 | 9.1 |
| Final weight/kg | 19.7 | 21.9 |
| Average net weight gain/kg | 10.8 | 12.8 |
| Daily average weight gain/g | 308.5 | 365.9 |
| Total material consumption/kg | 511.2 | 578.4 |
| Head average consumption/kg | 21.37 | 24.13 |
| Meat ratio of materials | 2.11:1 | 1.88:1 |
| Index of diarrhea | 7.32 | 3.58 |
| Hair colour score | 3.62 | 3.75 |
| Skin color scoring | 3.60 | 3.72 |
Test results show that the total feed consumption is increased by 13.14%, the feed-meat ratio is reduced by 10.9%, the diarrhea index is reduced by 51.37% in the example 1, the difference significance is achieved, the diarrhea rate and the death rate of weaned piglets are obviously lower than those of the comparative example 2, the feed intake rate and the growth speed are obviously higher than those of the comparative example 2, the addition of the functional soybean enzymolysis protein is beneficial to improving the protein absorption and utilization rate of the piglets, synthesizing body protein, promoting the body growth and development, achieving the optimal feed-weight ratio and further exerting the production potential to the maximum.
In conclusion, the product prepared by the invention has the advantages of stable quality and high cost performance, and meanwhile, the product has special physiological functions of promoting growth, reducing diarrhea, regulating immunity, resisting bacteria, viruses, oxidation, stimulating appetite and the like.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A production and preparation method of functional soybean enzymolysis protein is characterized by comprising the following steps:
s1, solid-state mixed fermentation: the solid fermentation strain consists of aspergillus oryzae, aspergillus niger, bacillus natto, lactobacillus acidophilus and a complex enzyme preparation, and adopts a staged fermentation mode of aerobic fermentation and anaerobic fermentation;
s2, drying at low temperature;
s3, adding an acidifier.
2. The method for producing functional soy zymolytic protein according to claim 1, wherein the solid-state mixed fermentation specifically comprises the following steps:
s101, selecting high-quality peeled soybean meal with the protein content of more than 46%, adding water according to the mass ratio of the soybean meal to the water of 2:1, and sterilizing for 15 minutes in a cooking ball by steam at the temperature of 121 ℃ and under the pressure of 0.1 MPa;
s102, according to the mass ratio of 1000:0.8 of bean pulp to aspergillus oryzae spore powder, the content of aspergillus oryzae spores is 200 hundred million cfu/g, the mass ratio of the bean pulp to aspergillus niger spore powder is 1000:0.2, the content of aspergillus oryzae spores is 200 hundred million cfu/g, the mass ratio of the bean pulp to bacillus natto solid bacterial powder is 1000:1, the number of live bacillus natto is 1000 hundred million cfu/g, the mass ratio of the bean pulp to complex enzyme preparation is 1000:12, and the composite enzyme preparation comprises pectinase according to the proportion: xylanase: cellulase: mannanase: the beta-glucanase is fully and uniformly mixed according to the proportion of 30:1:20:4:5, the enzyme activity of the pectinase is 30000u/g, the enzyme activity of the xylanase is 200000u/g, the enzyme activity of the cellulase is 20000u/g, the mannase is 50000u/g, the beta-glucanase is 20000 u/g;
s103, uniformly mixing the strains and the bran in the step S102 according to a ratio of 1:20, inoculating the mixture into sterilized soybean meal, adding a complex enzyme preparation, fully mixing, culturing through a large-scale koji tray, controlling the temperature of a fermented material to be 35 ℃, the relative humidity to be 80%, the ventilation volume to be 50L/(mim. L), carrying out aerobic fermentation for 36h, controlling the fermentation temperature to be 30 ℃ and introducing nitrogen to seal anaerobic fermentation for 48h for later use according to a mass ratio of the soybean meal to the lactobacillus acidophilus liquid of 1000:1 and the content of viable bacteria of the lactobacillus acidophilus of 100 hundred million cfu/mL.
3. The method for producing functional soy zymolytic protein according to claim 1, wherein the low-temperature drying specifically comprises the following steps:
s201, drying the fermented material at low temperature through a two-stage series tube bundle dryer, wherein the air inlet pressure of the tube bundle dryer is about 0.01MPa, the material drying temperature is controlled below 45 ℃, and the moisture of the dried finished product material is controlled to be 10 +/-1%.
4. The method for producing functional soybean enzymolysis protein as claimed in claim 1, wherein the addition of the acidulant comprises the following steps:
s301, adding and uniformly mixing the dried finished product material and an acidifier according to the mass ratio of the functional soybean enzymolysis protein to the sodium diacetate, the calcium propionate, the citric acid, the lactic acid and the potassium diformate of 100:1:1: 0.5:2 to obtain a finished product.
5. The method for producing functional soy protein hydrolysate as claimed in claim 4, wherein the product index of the obtained functional soy protein hydrolysate is: crude protein is more than or equal to 50 percent, acid soluble protein is more than or equal to 45 percent, small peptide/acid soluble protein with the molecular weight of less than 500D is more than or equal to 90 percent, amino acid nitrogen is more than or equal to 5 percent, nattokinase is more than or equal to 1000u/g, neutral protease is more than or equal to 1000u/g, water content is less than or equal to 10 percent, ash content is less than or equal to 8 percent, glycinin is less than or equal to 5ppm, and beta-.
6. The method for producing functional soybean enzymolysis protein of claim 4, wherein the acidifying agent is one or more of acetic acid, propionic acid, citric acid, lactic acid, and potassium diformate.
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