CN114601023A - Method for deeply performing enzymolysis on soybean meal by solid-liquid segmented mixing - Google Patents
Method for deeply performing enzymolysis on soybean meal by solid-liquid segmented mixing Download PDFInfo
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- CN114601023A CN114601023A CN202210287808.7A CN202210287808A CN114601023A CN 114601023 A CN114601023 A CN 114601023A CN 202210287808 A CN202210287808 A CN 202210287808A CN 114601023 A CN114601023 A CN 114601023A
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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
- 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
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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
- A23K10/10—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
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
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- 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
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Abstract
The invention discloses a method for deep enzymolysis of soybean meal by solid-liquid segmented mixing, which comprises the following steps of S1) liquid enzymolysis: finely crushing part of the soybean meal raw material, adding the crushed raw material into enzymolysis liquid for enzymolysis to obtain enzymolysis material, wherein the moisture content of the wet material is more than or equal to 75%; s2) solid state puffing: coarsely crushing the rest bean pulp raw materials; carrying out expansion treatment, and cooling to obtain an expanded material; s3) mixed enzymolysis: mixing the enzymolysis material and the puffed material, adding a complex enzyme preparation into the wet material with the water content of 40-65%, and uniformly distributing the mixture into an enzymolysis bed for enzymolysis; s4) drying and crushing the mixed and enzymolyzed material to obtain a finished product. After the soybean meal raw material is subjected to puffing pretreatment, the material properties are changed, the enzymolysis of an enzyme preparation is facilitated, after the other part of the soybean meal raw material is subjected to deep enzymolysis under a liquid condition, the two parts of the materials are mixed and then subjected to solid enzymolysis again, the small peptide content is high, the fermented sour taste cannot be generated in the whole process, and the problem of environmental protection treatment is solved.
Description
Technical Field
The invention relates to the technical field of bean pulp processing, in particular to a method for deeply performing enzymolysis on bean pulp by solid-liquid segmented mixing.
Background
At present, two methods for producing small peptides by using bean pulp in the feed industry are available: 1. under the solid condition (moisture of wet materials is about 36-45%), adopting microbial strains (lactobacillus, saccharomycetes, spore bacteria and the like) to perform solid state fermentation or single enzyme preparation to perform enzymolysis on the soybean meal, wherein the content of small peptides is about 6-20% (m/m); 2. also in solid state, microbial strains and enzyme preparations are used together to synergistically ferment the soybean meal to produce small peptides, and the content of the small peptides is about 10-20% (m/m).
The process for producing the small peptide by microbial fermentation is adopted, and the fermented wet material is dried to generate severe sour taste (mainly comprising volatile organic substances such as acetic acid, ethanol and the like), so that the environment-friendly treatment cost is very high; on the other hand, because the water activity is low under the solid condition, the fermentation and enzymolysis effects of microorganisms and enzyme preparations are limited, and finally the content of small peptides is not high.
Disclosure of Invention
The invention aims to provide a method for deeply performing enzymolysis on soybean meal by solid-liquid sectional mixing, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for deeply performing enzymolysis on soybean meal by solid-liquid sectional mixing comprises the following steps,
s1) liquid enzymolysis: finely crushing part of the soybean meal raw material, increasing the contact area of the materials, adding the crushed material into enzymolysis liquid for enzymolysis to obtain enzymolysis material, wherein the moisture of the wet material is more than or equal to 75%;
s2) solid state puffing: coarsely crushing the rest bean pulp raw materials; carrying out expansion treatment, and cooling to obtain an expanded material;
s3) mixed enzymolysis: mixing the enzymolysis material and the puffed material, wherein the moisture content of the wet material is 40-65%, adding a complex enzyme preparation, uniformly distributing the mixture into an enzymolysis bed for enzymolysis, mixing the puffed soybean meal raw material with the liquid soybean meal subjected to deep enzymolysis, and then performing solid enzymolysis again;
s4) post-processing: drying and crushing the mixed and enzymolyzed material to obtain the product.
As a further optimization, in S1, a hammer mill with a sieve having a diameter of 1.0mm was used for fine pulverization.
As a further optimization, the enzymolysis solution in S1 comprises protease and water, and the concentration of the protease is 1-3%; the enzymolysis temperature in S1 is 50-55 deg.C, and the enzymolysis time is 6-12 h.
As a further optimization, a hammer mill with a screen with the aperture of 2.0-3.0mm is selected for coarse crushing in S2.
As a further optimization, the puffing conditions in S2 are: the tempering temperature is 90-100 ℃, and the four-section control gradient of the temperature of the puffing cavity is 100-110-120-125 ℃; puffing in S2, and cooling to 40-45 deg.C.
As further optimization, the content of the complex enzyme preparation is 1-3% (m/m), the complex enzyme preparation comprises alkaline protease and neutral protease, the mass ratio of the alkaline protease to the neutral protease is 1 (0.8-1), preferably 1:1, the alkaline protease and the neutral protease are compounded to play a synergistic effect, and the enzymolysis time can be shortened.
As a further optimization, the enzymolysis temperature in S3 is 50-55 ℃, and the enzymolysis time is 6-24 h.
Compared with the prior art, the invention has the beneficial effects that:
after the soybean meal raw material is subjected to puffing pretreatment, the material properties (moderate curing) are changed, and the enzymolysis of an enzyme preparation is facilitated; meanwhile, one part of the soybean meal raw material is subjected to deep enzymolysis under the liquid condition (the moisture of the wet material is more than 75 percent, namely flowing water can be obviously seen after the material and the water are mixed), and then the two parts of the material are mixed and subjected to solid enzymolysis again, so that the small peptide content is high, the fermented sour taste cannot be generated in the whole process, and the problem of environmental protection treatment is solved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 is a schematic view of the enzymatic hydrolysis effect of the present invention.
Detailed Description
The following are specific embodiments of the present invention, and the technical solutions of the present invention will be further described with reference to the drawings, but the present invention is not limited to these embodiments.
As shown in fig. 1 to 2, a method for deeply performing enzymolysis on soybean meal by solid-liquid segmented mixing comprises the steps of finely crushing part of raw materials of the soybean meal (a hammer crusher with a screen with the aperture of 1.0 mm), increasing the contact area of materials, adding 50% (v/m) of water and a certain amount (1-3%) of protease (alkaline or neutral), ensuring that the moisture of wet materials is more than 75%, and performing enzymolysis for 6-12 hours at 50-55 ℃ for later use; meanwhile, the rest of the soybean meal raw material is coarsely crushed (a hammer crusher with a screen with the aperture of 2.0-3.0 mm), then is subjected to wet-process puffing treatment (the tempering temperature is 90-100 ℃, the temperature of a puffing cavity is gradually increased, the gradient of four sections is controlled to be 100-110-120-125 ℃), and is cooled to 40-45 ℃, mixing with the wet material after liquid enzymolysis according to a certain proportion to ensure that the moisture of the mixed wet material is 40-65%, then, adding a proper amount (1-3%, m/m) of complex enzyme preparation (alkaline protease and neutral protease, the ratio is 1: 1), playing a role of compounding and enhancing effect, shortening the enzymolysis time, uniformly distributing the materials into an enzymolysis bed, enzymolysis is carried out for 6-24 hours at 50-55 ℃, and finally, drying and crushing are carried out to obtain the finished product.
The method mainly comprises three working sections (liquid enzymolysis, solid puffing and mixed enzymolysis), wherein the value ranges of the soybean meal raw material, the enzyme preparation and the water are as follows:
| section (b) | Raw material of soybean meal | Dosage of enzyme preparation | Amount of water used |
| Liquid enzymolysis | 15-25％ | 1-3％ | 75-85％ |
| ② solid puffing | 45-55％ | 1-3％ | 45-55％ |
| Workshop section | Liquid enzymolysis soybean meal | Puffed soybean meal | Dosage of enzyme preparation | Amount of water used |
| ③ Mixed enzymolysis | 50-90％ | 10-50％ | 1-3％ | 0-10％ |
The following are examples 1 to 5 of the present invention and the processing effects on soybean meal corresponding thereto, as shown in the table.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (7)
1. A method for deeply performing enzymolysis on soybean meal by solid-liquid sectional mixing is characterized by comprising the following steps of,
s1) liquid enzymolysis: finely crushing part of the soybean meal raw material, adding the crushed raw material into enzymolysis liquid for enzymolysis to obtain enzymolysis material, wherein the moisture of the wet material is more than or equal to 75%;
s2) solid state puffing: coarsely crushing the rest bean pulp raw materials; carrying out expansion treatment, and cooling to obtain an expanded material;
s3) mixed enzymolysis: mixing the enzymolysis material and the puffed material, wherein the moisture content of the wet material is 40-65%, adding a complex enzyme preparation, and uniformly distributing the mixture into an enzymolysis bed for enzymolysis;
s4) post-processing: drying and crushing the mixed and enzymolyzed material to obtain the product.
2. The method for deeply performing enzymolysis on soybean meal through solid-liquid segmented mixing according to claim 1, wherein a hammer mill with a screen with an aperture of 1.0mm is selected for fine crushing in S1.
3. The method for deeply hydrolyzing the soybean meal by solid-liquid sectional mixing according to claim 1, wherein the enzymolysis solution in S1 comprises protease and water, and the concentration of the protease is 1-3%; the enzymolysis temperature in S1 is 50-55 deg.C, and the enzymolysis time is 6-12 h.
4. The method for deeply performing enzymolysis on soybean meal through solid-liquid segmented mixing according to claim 1, wherein a hammer mill with a screen with an aperture of 2.0-3.0mm is selected for coarse crushing in S2.
5. The method for deeply hydrolyzing the soybean meal by solid-liquid sectional mixing according to claim 1, wherein the puffing conditions in S2 are as follows: the tempering temperature is 90-100 ℃, and the four-section control gradient of the temperature of the puffing cavity is 100-110-120-125 ℃; puffing in S2, and cooling to 40-45 deg.C.
6. The method for deeply hydrolyzing the soybean meal by solid-liquid segmented mixing according to claim 1, wherein the content of the complex enzyme preparation is 1-3% (m/m), and the complex enzyme preparation comprises alkaline protease and neutral protease, and the mass ratio of the alkaline protease to the neutral protease is 1 (0.8-1).
7. The method for deeply performing enzymolysis on soybean meal through solid-liquid segmented mixing according to claim 1, wherein the enzymolysis temperature in S3 is 50-55 ℃, and the enzymolysis time is 6-24 h.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2021114603837 | 2021-12-02 | ||
| CN202111460383 | 2021-12-02 |
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| CN114601023A true CN114601023A (en) | 2022-06-10 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621768A (en) * | 2012-08-28 | 2014-03-12 | 上海万物春生物科技有限公司 | Method for producing soybean peptide protein feed by using puffing fermentation process |
| CN104161168A (en) * | 2013-09-11 | 2014-11-26 | 上海新农饲料股份有限公司 | Semi-wet solid mild enzymolysis method for producing vegetable protein small peptides |
| CN109287864A (en) * | 2018-09-21 | 2019-02-01 | 青岛农业大学 | A kind of fermentation process of dregs of beans, the fermented bean dregs of this method preparation and application |
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2022
- 2022-03-23 CN CN202210287808.7A patent/CN114601023A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621768A (en) * | 2012-08-28 | 2014-03-12 | 上海万物春生物科技有限公司 | Method for producing soybean peptide protein feed by using puffing fermentation process |
| CN104161168A (en) * | 2013-09-11 | 2014-11-26 | 上海新农饲料股份有限公司 | Semi-wet solid mild enzymolysis method for producing vegetable protein small peptides |
| CN109287864A (en) * | 2018-09-21 | 2019-02-01 | 青岛农业大学 | A kind of fermentation process of dregs of beans, the fermented bean dregs of this method preparation and application |
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