The invention discloses a preparation method of nutritional and functional fermented
peanut meal and relates to the technical field of biological
fermentation. According to the invention,
peanut meal is a
raw material and the macromolecular
protein of the
peanut meal is degraded effectively by utilizing a microbial
fermentation technique so as to obtain nutritional and functional polypeptides which can balance the content of amino acids and improve a digestive utilization ratio and an
antioxidant function. Meanwhile, the main problems which have influence on the nutritional value of the peanut
meal are specifically resolved, wherein the main problems include relatively higher macromolecular
protein content of fermented peanut
meal, unbalanced
amino acid content of the fermented peanut
meal, a low
digestion ratio of the fermented peanut meal, etc. At the same time, the high-quality nutritional and functional fermented peanut meal is obtained. The invention especially discloses the microbial
fermentation technique of preparing the nutritional and functional fermented peanut meal through
solid-state fermentation. The preparation method is shown as follows: activating a strain of
bacillus licheniformis as an original strain; performing enlarging culture; after the enlarging culture, inoculating the peanut meal with an
inoculation amount of 15%, wherein the peanut meal is ground and sieved through a 40-mesh
sieve and the ratio of the peanut meal to water is 1:0.8; and performing uniform mixing, performing fermentation for 21h at a temperature of 37 DEG C (turning over the mixture every 4 hours), performing bake-
drying at a temperature of 50 DEG C, performing
grinding and sieving the mixture through a 40-mesh
sieve, and analyzing the nutrients and
antioxidant capability of the peanut meal before fermentation and after fermentation.