Novel low-temperature-dried fermented soybean meal preparation method

Abstract

The invention provides a novel low-temperature-dried fermented soybean meal preparation method comprising the steps that: prepared bacillus broth, lactobacillus broth, and yeast broth are added into soybean meal and honey according to a certain ratio; water is added, and the mixture is well mixed, such that a wet soybean mixture is prepared; the prepared wet soybean mixture is delivered into a fermentation tank, wherein a temperature in the fermentation tank is controlled at 20-24 DEG C; fermentation is stopped after 3-5 days of fermentation, such that a fermented soybean wet material is prepared; the prepared fermented soybean wet material is subjected to in-situ bake-drying under a temperature of 50-70 DEG C in the same fermentation tank; the dried material is delivered from the bottom of the fermentation tank, and is crushed, such that the novel low-temperature-dried fermented soybean meal provided by the invention is obtained. With the method provided by the invention, labor efficiency is improved, and heat-sensitive substances and active probiotics with good biological characteristics in the fermented soybean meal are preserved to a maximal extent. Therefore, the quality of a finished product is greatly improved, and feeding performance and nutritional value of fermented soybean meal are greatly improved.

Description

technical field [0001] The present invention relates to the field of microbial fermentation and feed, in particular to a method of using novel fermenter equipment and technology to carry out microbial solid-state fermentation to produce a new type of low-temperature dry fermented soybean meal, so as to preserve beneficial microorganisms and heat-sensitive nutrients in the fermented soybean meal to the greatest extent. Improve the quality of the product and ensure the feeding effect of the product. Background technique [0002] Feed is a feedable substance that can provide the nutrients needed for raising animals, ensure health, promote growth and production, and have no harmful effects under reasonable use. Feed sources are relatively extensive, generally including soybeans, soybean meal, corn, wheat, cotton meal, rapeseed meal and other feed materials. After the raw material is fermented by microorganisms, it can decompose the toxic, harmful and anti-nutritional components...

AI Technical Summary

Problems solved by technology

[0003] Traditional fermented soybean meal is produced by extensive fermentation methods, usually in open cement floor fermentation beds. Because this fermentation method is open, it is easy to be polluted by miscellaneous bacteria, and microbial metabolism produces a large amount of bacteria during the fermentation process. Bioenergy cannot control the temperature and emit heat in time, which will affect the normal growth of microorganisms; because the materials on the surface of the fermentation bed are exposed to the air, the surface moisture is easy to disperse, which also affects the growth of microorganisms; the materials at the bottom of the fermentation bed are due to contact with the ground. Oxygen demand is seriously insufficient, and it is easy to accumulate moisture and the material rots, resulting in uneven fermentation of the upper, middle and bottom parts of the fermentation bed

[0004] Difficulty in drying fermented soybean meal after fermentation is another common problem, and most of them use high-temperature drying to quickly dehydrate the raw material, and the raw material must stay in a high-temperature environment for a period of time to dry evenly, which makes the fermented soybean meal The volatile sour substances, aroma substances, vitamins, probiotics and other heat-sensitive substances in the fermented soybean meal are seriously lost, which reduces the nutrient content of the product to a certain extent, and cannot preserve the feeding value of fermented soybean meal to the maximum extent.

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