Compound protein source as well as preparation method and application thereof
A technology of compound protein and corn gluten meal, which is applied in the field of animal feed, can solve the problems of slow growth, decreased fish feeding rate, and impact on fish health, and achieve the effects of promoting growth performance, improving body health, and improving survival rate.
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[0031] The preparation method of the composite protein source hydrolyzate is as follows:
[0032] After adding water to the composite protein source at a weight ratio of 1:4-6, add two enzymes, alkaline protease and flavor protease, the amount of alkaline protease is 1.0-3.5ml / 100g wet material, and the amount of flavor protease is 1.0-3.5ml / 100g wet material. 3.0ml / 100g wet material, adjust the pH to 8.5-9.0, hydrolyze at 40-60°C for 6-10 hours, raise the temperature to 75-90°C and keep it for 20-40min to inactivate the enzyme, cool, filter, concentrate and spray dry .
[0033] As a preferred preparation method of the composite protein source hydrolyzate, it includes: adding water to the composite protein source at a weight ratio of 1:5, adding two enzymes, alkaline protease and flavor protease, and the amount of alkaline protease is 2.0-2.5 ml / 100g wet material, the amount of flavor protease is 1.5-2.0ml / 100g wet material, adjust the pH to 8.5-9.0, hydrolyze at 50°C for 8 h...
Embodiment 1
[0042] (1) Formula: 90% compound protein source hydrolyzate, 5% yeast extract, 2.5% crystalline amino acid, and 2.5% functional substances.
[0043] (2) Preparation process:
[0044] (A) Configure compound protein sources: 60% defatted and pulverized animal by-products, 2% blood meal, 10% fish soluble pulp, 15% soybean protein concentrate, and 13% corn gluten powder.
[0045] (B) Preparation of composite protein source: After adding water to the composite protein source at a weight ratio of 1:4, add two enzymes, alkaline protease and flavor protease, the amount of alkaline protease is 1.0ml / 100g wet material, and the amount of flavor protease The dosage is 1.0ml / 100g wet material, the pH is adjusted to 8.5, hydrolyzed at 40°C for 6 hours, the temperature is raised to 75°C and kept for 20min to inactivate the enzyme, cooled, filtered, concentrated and then spray-dried.
[0046] (C) Weigh the compound protein source hydrolyzate, yeast extract, crystalline amino acid, and functi...
Embodiment 2
[0048] (1) Formula: 91% compound protein source hydrolyzate, 4% yeast extract, 3% crystal amino acid, and 2% functional substance.
[0049] (2) Preparation process:
[0050] (A) Configure compound protein sources: 65% defatted and pulverized animal by-products, 5% blood meal, 10% fish soluble pulp, 10% soybean protein concentrate, and 10% corn gluten powder.
[0051] (B) Preparation of composite protein source: After adding water to the composite protein source at a weight ratio of 1:5, add two enzymes, alkaline protease and flavor protease, the amount of alkaline protease is 2.0ml / 100g wet material, and the amount of flavor protease The dosage is 1.5ml / 100g wet material, adjust the pH to 8.7, hydrolyze at 45°C for 7 hours, raise the temperature to 80°C and keep it for 25min to inactivate the enzyme, cool, filter, concentrate and spray dry.
[0052] (C) Weigh the compound protein source hydrolyzate, yeast extract, crystalline amino acid, and functional substances according to...
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