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Fuzzy comprehensive evaluation method for quality of rapeseed meal subjected to microbial fermentation

A technology for fermenting rapeseed meal and microbial fermentation, applied in special data processing applications, instruments, electrical digital data processing, etc., can solve problems such as hindering in-depth development and utilization, and achieve the effect of simplicity and intuitiveness

Inactive Publication Date: 2015-11-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It can be seen that the development and utilization of rapeseed meal has broad prospects. However, for a long time, due to the fact that rapeseed meal contains a large amount of antioxidants such as glucosinolate (glucosinolate) and its degradation products, phytic acid, sinapine, phenolic acid and tannin, etc. The existence of nutritional factors seriously hinders the deep development and utilization of

Method used

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  • Fuzzy comprehensive evaluation method for quality of rapeseed meal subjected to microbial fermentation
  • Fuzzy comprehensive evaluation method for quality of rapeseed meal subjected to microbial fermentation
  • Fuzzy comprehensive evaluation method for quality of rapeseed meal subjected to microbial fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: Evaluation of the quality of rapeseed meal fermented by single bacteria

[0049] Common rapeseed meal was fermented with Aspergillus niger, Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus bulgaricus respectively, and the measured values ​​of the evaluation indexes of each single-bacteria fermented meal are shown in the table below:

[0050]

[0051] For Aspergillus niger fermented meal, the first-level evaluation weight indicators are as follows:

[0052] a11=(0.334,0.171,0.325,0.171)

[0053] a12=(0.361,0.455,0.034,0.149)

[0054] a13=(0.303,0.171,0.281,0.245)

[0055] The first-level evaluation matrix is ​​as follows:

[0056] P 11 = 0 0.65 0.35 0 0.8 0.2 ...

Embodiment 2

[0071] Example 2: Effect of Mixing Ratio on Quality of Mixed-bacteria Fermented Rapeseed Meal

[0072] The ratio of Aspergillus niger to Bacillus subtilis was 1:2, 1:1, and 2:1 to ferment common rapeseed meal respectively. After the fermentation, the measured values ​​of the evaluation indexes of each fermented meal were obtained as shown in the following table:

[0073]

[0074] According to the method of Example 1, the comprehensive score of the meal quality obtained by fermenting rapeseed meal with different mixing ratios of Aspergillus niger and Bacillus subtilis is calculated. For 1:2 fermented meal, the first-level evaluation weight index is as follows:

[0075] a11=(0.275,0.251,0.228,0.247)

[0076] a12=(0.164,0.236,0.350,0.249)

[0077] a13=(0.244,0.313,0.247,0.195)

[0078] The first-level evaluation matrix is ​​as follows:

[0079] P 11 = 0 0.54 ...

Embodiment 3

[0094] Example 3: Effect of moisture content on the quality of fermented rapeseed meal

[0095] Rapeseed meal with moisture content of 55%, 60% and 65% was fermented with a liquid ratio of Aspergillus niger and Bacillus subtilis at a ratio of 1:1.

[0096]

[0097] According to the method of embodiment one, the comprehensive score of the meal quality obtained by fermenting rapeseed meal with different moisture content is calculated. For 55% moisture content fermented meal, the first-level evaluation weight index is as follows:

[0098] a11=(0.285,0.236,0.275,0.204)

[0099] a12=(0.200,0.289,0.304,0.207)

[0100] a13=(0.302,0.149,0.299,0.250)

[0101] The first-level evaluation matrix is ​​as follows:

[0102] P 11 = 0 0.625 0.375 0 0.04 ...

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Abstract

The invention relates to a fuzzy comprehensive evaluation method for the quality of rapeseed meal subjected to microbial fermentation. The method comprises: according to main influence factors of the quality of the fermented rapeseed meal, introducing a fuzzy evaluation theory in evaluation; determining an index weight with a forced determination method; and obtaining a comprehensive score of the quality of the fermented rapeseed meal with an evaluation grade assignment method through fuzzy comprehensive evaluation so as to judge the quality of the rapeseed meal. Furthermore, the comprehensive score can be used for selection of a fermentation mode and a fermentation condition, so that result judgment is simpler, more convenient and more visual. The method has the remarkable characteristics of comprehensive indexes, accuracy for evaluation, convenience for operation, small subjective influence and the like, and has a wide application prospect in the aspect of evaluating the quality of the rapeseed meal.

Description

technical field [0001] The invention belongs to the field of biotechnology, a mathematical evaluation system, and relates to the improvement of the quality of rapeseed meal after microbial fermentation and the establishment of an evaluation system and method. The method of fuzzy comprehensive evaluation. Background technique [0002] Rapeseed is the largest oil crop in my country, and the rapeseed meal produced after oil refining is as high as 7 million tons every year. Rapeseed meal is rich in protein, second only to soybean meal, and is rich in amino acids. Among them, the content of methionine, arginine, leucine and valine is relatively high, the amount of lysine is slightly lower than soybean meal, other essential amino acids can be equivalent to soybean meal, and the nutritional value can be compared with that of the Food and Agriculture Organization of the United Nations (FRO) and the World Health Organization. (WHO) recommended model protein comparable. It can be s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F19/00
Inventor 丁之恩方洁徐浩丁昱程江华周天驹李菁楠
Owner ANHUI AGRICULTURAL UNIVERSITY
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