Production technology of solidly fermented and enzymatically hydrolyzed soybean meal
A technology of solid fermentation and enzymatic hydrolysis of soybean meal, which is applied in food processing, animal feed, animal feed, etc., can solve the problems of weak disease resistance and indigestion of the body, and achieve the goals of reducing breeding costs, increasing content, and improving feed utilization. Effect
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Embodiment 1
[0019] The process steps are: cultivating seeds, inoculating the seeds into the fermentation bottom material, controlling the fermentation temperature and humidity, performing solid fermentation, and obtaining fermented enzymolysis soybean meal products. The specific content is as follows:
[0020] Seed culture: prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 30°C for 72h.
[0021] Fermentation: The soybean meal was sterilized at 105°C for 30 minutes as the fermentation raw material, and 0.1% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are evenly mixed with the fermentation raw materials at an inoculum amount of 3%, spread flatly in a fermentation tank with a thickness of 45 cm, and undergo solid-state fermentation. The humidity in the fermentation workshop is maintained at 70% by steam, and the fermentation temperature is controlled at 32°C. During the fermentation, ...
Embodiment 2
[0024] This processing step is with embodiment 1, and specific content is as follows:
[0025] Seed culture: prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 37°C for 65h.
[0026] Fermentation: The soybean meal was sterilized at 105°C for 30 minutes as a fermentation raw material, and 0.5% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are uniformly mixed with the fermentation raw materials with an inoculum amount of 3%, and spread flatly in a fermentation tank with a thickness of 55 cm for solid-state fermentation. The humidity in the fermentation workshop is maintained at 80% by steam, and the fermentation temperature is controlled at 32°C. During the fermentation, the temperature rises, and the temperature is controlled by filtering cold air. Ferment to 40h, increase steam flux, improve air humidity to be 95%. Fermentation is finished to 64h.
[0027] The fermented ...
Embodiment 3
[0029] This processing step is with embodiment 1, and specific content is as follows:
[0030] Seed culture: Prepare seed medium with the ratio of bran: soybean meal at 6:4, inoculate KD1 strain, and culture at 32°C for 70h.
[0031] Fermentation: Soybean meal was sterilized at 105°C for 30 minutes as a fermentation raw material, and 0.3% acetic acid was added to the fermentation raw material to inhibit miscellaneous bacteria. The seeds are evenly mixed with the fermentation raw materials at an inoculum amount of 3%, spread flatly in a fermentation tank with a thickness of 50 cm, and undergo solid-state fermentation. Keep the humidity of the fermentation workshop at 75% by passing steam, and the fermentation temperature is controlled at 32°C. During the fermentation, the temperature rises, and the temperature is controlled by filtering cold air. Ferment to 40h, increase steam flux, improve air humidity 85%. Fermentation is finished to 68h.
[0032] The fermented soybean mea...
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