Hydrolysis fermentation protein and its preparation method
A protein and protein technology, applied in animal feed, additional food elements, animal feed, etc., can solve the problems of high ammonium salt content, environmental pollution, and large losses, and achieve the effects of low energy consumption, cost reduction, and small losses
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Embodiment 1
[0025] Using hair, pig hair, feather and other keratin protein as raw materials, hydrolyzed by HCl, NH 3 The process of neutralization prepares cystine, and the amino acid wastewater extracted from cystine is the hydrolyzed amino acid aqueous solution in this embodiment.
[0026] Hubei Xinxinyuan Bioengineering Co., Ltd. is a manufacturer of cystine. During the production process, it produces a large amount of unextracted amino acid wastewater containing 8wt% of nearly 100,000 tons per year. There are many similar manufacturers in China. How to economically and effectively Turning waste into treasure is exactly the problem to be solved by this patent.
[0027] The preparation method of the hydrolyzed fermented protein in the present invention is, the hydrolyzed amino acid aqueous solution (using conventional methods such as evaporation) is concentrated, and the degree of concentration is based on the amino acid weight in the hydrolyzed amino acid aqueous solution accounting fo...
Embodiment 2
[0031] The difference between this example and Example 1 is that the ammonium salt in the concentrated hydrolyzed amino acid solution is first separated by adding sodium hydroxide or lime, and then adsorbed by crushing plants. This separation process can reduce the ammonium salt in the amino acid water solution according to the need. In the specific operation, the removal amount of the ammonium salt can be controlled according to the different needs of producing high-end or low-end products.
Embodiment 3
[0033] The difference between this example and Example 2 is that after the crushed plants are used for adsorption, the concentrated hydrolyzed amino acid water is fermented together with the vegetable protein. During the fermentation process, part of the ammonium salt can be converted into bacterial protein, and the ammonium salt While making the product utilization rate higher.
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