CN1530022A - Protein forage and preparing method thereof - Google Patents

Protein forage and preparing method thereof Download PDF

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CN1530022A
CN1530022A CNA200410015386XA CN200410015386A CN1530022A CN 1530022 A CN1530022 A CN 1530022A CN A200410015386X A CNA200410015386X A CN A200410015386XA CN 200410015386 A CN200410015386 A CN 200410015386A CN 1530022 A CN1530022 A CN 1530022A
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beans
protein
feed
bacterial classification
preparation
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CN100571532C (en
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顾建洪
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NANTONG HONGTONG BIO-TECH Co Ltd
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Abstract

A protein feed rich in lactic acid, micropeptide and amino acids is prepared from soybean cake through biological predigestion. It can decrease the phosphorus pollution caused by phosphorus phytate contained in vegetative feed, and increase the utilization rate of protein.

Description

A kind of protein feed and preparation method thereof
Technical field:
The present invention relates to a kind of protein feed and preparation method thereof, belong to field of microorganism engineering.
Background technology:
Feed industry direct relation national economy. Show that according to data the food consumption of 2000 in China reaches 6,500 ten thousand tons. In production of fodder, the demand growth rate of beans cake is very fast.
Animal nutrition studies show that, merely the beans cake is joined as protein and feed pig and chicken in the feed, often can not be fully used, unnecessary ammonia, nitrogen excrete from the ight soil of fowl poultry, caused the pollution to water, soil and air, this situation is called the pollution of nutriment.
Research finds that digested protein major part is with oligopeptide rather than absorbed with single amino acid, and various peptides are transferred to and wanted the amino acid of specific ionization faster in the zooblast. Therefore, in poultry and livestock feed, want further to improve the utilization rate of nitrogen, just must develop and use oligomeric attitude feed supplement.
On the other hand, the protein source in the existing feed is:
A. come from the meat meal tankage of animal;
B. fish meal;
C. vegetable protein, for example beans cake.
Meat meal tankage and fish meal are animal protein, and it often exists ANFs and toxicity problem, the security that impact is used; And be easy to produce salmonella in the animal protein feed, very large to people and animals' harm. Also there is ANFs in vegetable protein and absorbs the pollution that not exclusively causes.
Therefore, the beans cake is carried out predigestion, make it to become vegetalitas small peptide product, reduce ANFs content, planting the polluted by nitrogen that squama pollutes and residual protein causes that phosphoric acid causes in the plant feed to reduce, is the effective way that obtains the high-quality feed protein.
China's beans cake annual production is up to 1,250 ten thousand tons, and exploitation beans cake albuminoid feed has very important economic implications.
Summary of the invention:
The object of the present invention is to provide a kind of protein feed.
Another object of the present invention is to provide a kind of preparation method of protein feed.
The present invention utilizes fermentation method, the beans cake is carried out predigestion process, and realizes removing the purpose of the ANFs in the beans cake, makes it to become the feed of function admirable.
Described protein feed is made by biological fermentation process take the beans cake as raw material, by the mating reaction of bacterial classification and enzyme preparation or use separately bacterial classification, the beans cake is fermented, and obtains through post processing.
When using bacterial classification and enzyme preparation simultaneously, the weight proportion of bacterial classification and enzyme preparation is between 0.01-100.
Used bacterial classification is lactic acid bacteria, saccharomycete, bacillus or its combination bacterial classification;
Used enzyme preparation is phytase, protease (acid or neutral), carbohydrase or its combination.
Lactic acid bacteria, saccharomycete, bacillus placed an order levisticum 12-36 hour at 25-37 ℃ with molasses (syrup).
The preparation method of protein feed of the present invention is with actication of culture, cultivation, to obtain bacterium powder or bacterium liquid, bacterium powder or bacterium liquid are added the nutrient solution mixing, carry out activation culture, mix with enzyme preparation again, add dregs of beans, solid state fermentation after mixing is through post processing and get final product.
Wherein, the dregs of beans addition be molasses 20-100 doubly; The dregs of beans addition is 100-1000 times of bacterial classification weight.
Owing to be solid state fermentation, so the water content of beans cake is controlled in the scope of 40-60%, flow out without free water, be as the criterion with " hold agglomerating, land and can fall apart ". Above-mentioned bacterial classification can use one or both or three kinds in lactic acid bacteria, saccharomycete, the bacillus, and used nutrient solution is the syrup of molasses or 1-99%, also can use starch. When using two or three actication of culture, each bacterial classification activates respectively usually. Behind the actication of culture, add enzyme preparation, mix with dregs of beans, under 30 ℃-50 ℃, absolute anaerobic fermentation 2-5 days. Anaerobic fermentation carries out in the rustless steel container of airtight cleaning, and blowing air does not stir yet.
Described post processing is prior art, with the beans cake heated-air drying that ferments, can pack after the pulverizing. Be applicable to the many animals feed.
Product of the present invention is the little peptide of a kind of high-quality vegetalitas, removed the ANFs in the dregs of beans, and soybean protein is resolved into the little peptide of easy absorption, the packing of product is generally 25 kilograms/bag, storage life is 1 year, be lower than 25 ℃ and humidity in temperature and be lower than under 60% the condition, more be conducive to store. Its quality index satisfies the regulation of table 1-table 4:
Table 1:
Outward appearance Smell Crude protein Lactic acid content Lactic acid bacteria content Coliform count Salmonella
Shallow palm fibre/buff powder Slight fermented flavour 46％ ≥1％ ＞1.0×10 8Individual/gram Negative Negative
Table 2:
The Composition composition
Crude Protein Crude protein 51％±1 Trypsin Inhibitor Activity Trypsin ihhibitor＜1mg/g
Crude Fibre Crude fibre 3.5％ Giycinine Glycinin 1ppm
Crude Fat Crude fat 1.5％ β-giycinine β-glycinin 1ppm
Crude Ash Coarse ash 7％ Lectins Agglutinin＜1ppm
Moisture Moisture 8.5％ Coliform(negative/0.1g) Escherichia coli do not exist/0.1 gram
Lactic acid Lactic acid 3％ Salmonella(negative/25g) Salmonella does not exist/25 grams
Lactose Lactose 6％ Lactobacillus Bacillus acidi lactici 107-10 8CFV/gm
PH PH value 4.5-5.5 Total energy Gross energy 4300kcal/kg
Table 3:
Amino acids: amino acid 49.99%
Asp Aspartic acid 5.933   Thr Threonine 2.323  Ser Serine 2.380  Glu Glutamic acid 8.070
Gly Glycine 2.569   Ala Alanine 2.597  Val Valine 2.793  Met Methionine 0.684
Ile Isoleucine 2.618   Leu Leucine 4.483  Tyr Tyrosine 1.857  Phe Phenylalanine 2.609
Lys Lysine 3.305   His Histidine 1.314  Arg Arginine 4.113  Pro Proline 2.351
Table 4:
Minerals: mineral matter
Ca calcium 0.45％ P phosphorus 0.80％ Na sodium 0.04％ K potassium 2.60％
Mg magnesium 0.32％ Cu copper 20ppm Fe iron 200ppm Zn zinc 70ppm
Available P utilizability phosphorus 0.50%
Experimental example 1:
1, purpose: whether influential to the growth performance of carp behind the feed Peru Fish Dietary of the present invention of checking different proportion, and the possibility of Peru Fish Dietary and proper ratio.
2, materials and methods:
√ experiment material: see Table 5. Basic components is provided by friendship company, wherein feed of the present invention is provided by national feed engineering center, addition is followed successively by 0,10%, 15%, 20%, 30%, substitute respectively 0%, 20%, 40%, 60% and 100% fish meal protein amount, each experimental group is established 3 repetitions, and each repeats 20 tail fishes.
Table 5
Raw material proportioning (%) 1# 2# 3# 4# 5
Fish meal 21 16.8 12.6 8.4 0
Feed 0 10 15 20 30 of the present invention
Dish cake 20 20 20 20 20
Cotton cake 20 20 20 20 20
Inferior powder 10 888 23
Flour 21 17.2 16.4 15.6 0
Phosphatidase 11 1111
Premix 44444
Zeolite powder 33332
Bacillus 00000
The remarks contrast
Annotate: the crude protein content of major protein raw material is respectively: fish meal 64.9%, feed of the present invention 50.6%, dish cake 37.1%, cotton cake 37.77%.
The √ Experimental fish: carp, weigh 18.65 ± 0.18g, each breeding barrel is put 20 tails, begins formal experiment after tame and docile one week of food.
The √ experiment management: be satiated with food every day and throw something and feed 4 times, be respectively 8:00,10:00,13:00 and 16:00, daily inspection water temperature 1-2 time, day more renews water 0.2-0.5M3, ammonia nitrogen is lower than 0.5mg/L, pH value between 7.5-8.5, DO＞6mg/L, water temperature is controlled at 21 ± 1 ℃. Claim body weight per two weeks and and cultivating system cleaned.
√ calculates and statistical method, and the computing formula of experiment parameter is as follows:
rate of body weight gain (Weight gain rate) WGR=100% (Wt+Wd-Wo)/WO, wherein, WO, Wt are respectively the body weight when putting in a suitable place to breed and raise the body weight of t time, and Wd is that dead fish is heavy;
specific growth rate (specific growth ratio) SGR=100% * [ln (wt)-ln (wo)]/t; Wherein, Wo, wt are respectively fish body just counterpoise and last counterpoise, and t is the experiment fate.
feed coefficient (feed conversion ratio) FCR=(R1-R2)/(Wt+Wd-Wo); Wherein, R1, R2 are respectively the amount of raising and the residual amount of raising of throwing.
day grazing rate=100% * food ration/[(WO+Wt)/2]
Fish quantity when the fish quantity when survival rate=100% * experiment finishes/experiment begins
Statistical analysis is carried out under STATISTICA version 5.0 environment, and test data adopts the one-factor analysis of variance (ANOVA), and multiple ratio adopts Duncan ' the s method of inspection, represents that there were significant differences when P＜0.05.
2, result and conclusion:
Table 6
Rate of body weight gain specific growth rate feed coefficient survival rate
Group initial weight/g end bacterium weight/g
                                  WGR/％        SGR/％       FCR          ％
Control group 18.61 31.6 ± 1.8 69.96 ± 9.00 1.08 ± 0.11 2.27 ± 0.05 98.33 ± 2.89
20% alternate sets 18.59 31.0 ± 0.9 65.84 ± 5.78 1.04 ± 0.05 2.78 ± 0.15 98.33 ± 2.89
40% alternate sets 18.31 30.3 ± 2.3 64.99 ± 15.59 1.02 ± 0.19 2.25 ± 0.19 98.33 ± 2.89
60% alternate sets 18.57 31.8 ± 0.1 69.38 ± 3.76 1.10 ± 0.01 2.40 ± 0.21 95.00 ± 5.00
100 alternate sets 18.58 29.7 ± 0.6 59.62 ± 3.02 0.95 ± 0.04 2.81 ± 0.18 100.00 ± 1.00
At the fish body just in the basically identical situation of counterpoise, with fermented bean dregs in proportion the experiment material of Peru Fish Dietary feed carp after 7 weeks, the growth performance index of carp is as shown in table 2.
Rate of body weight gain WGR and specific growth rate SGR are exactly two important indicators of feed protein assessment of nutritional value. Raise fishes and shrimps with the feed of known protein content and measure its body weight recruitment, i.e. WGR after a period of time; Daily gain and SGR represents.
Therefore WGR and SGR are higher, and the protein nutritive value of expression feed is higher.
Feed coefficient (FCR) claim again feedstuff-meat ratio, generally is used for weighing the quality of mixed feed and fishes and shrimps to the degree of utilizing of mixed feed, and its value is very much not except outside the Pass having with feeding quality, and is also relevant to its digestion, absorption and metabolism with fishes and shrimps. Quality with FCR evaluation mixed feed is more accurately and reliably, because it combines relevant mixed feed quality indices and fishes and shrimps itself to the journey of utilizing of mixed feed. FCR is lower, illustrates that fishes and shrimps utilize degree higher to mixed feed.
Between the survival rate of each experimental group and there was no significant difference (P＞005).
3, conclusion: feed of the present invention fully can Peru Fish Dietary, and the ratio of 20-60% is suitable.
Experimental example 2:
1, purpose: verify the effect of feed Peru Fish Dietary of the present invention on weanling pig.
2, experiment material and experimental analysis: feed of the present invention is produced by the grand trade Co., Ltd of stimulating the menstrual flow in Nantong, and national feed engineering center provides. Analyze mensuration according to the method for relatively generally acknowledging at present both at home and abroad.
3, animal used as test grouping: select 96 (male and female half and half). The assorted porkling of the Dasanyuan of wean on the 28th is divided into four district's groups at random by body weight, sex, 4 repetitions of each district's group, and each repeats 6 piglets. Behind the experiment weaned piglet excessive 8 days, the excessive phase same daily ration (former daily ration) of searching for food. Formally test since 36 ages in days, experiment periods is 28 days (36-64 age in days).
4, experimental design: adopt the single-factor experimental design, society establishes 4 processing altogether, investigates the different daily rations that form to the impact of weaned piglets. Experiment is grouped into feed of the present invention by 0,5%, 100%, 100% Peru Fish Dietary, and namely feed addition of the present invention is respectively 0%, 5%, 10%, 15%.
5, experiment daily ration: corn-beans cake type basal diet is adopted in experiment. Respectively test daily ration by the principle preparation that the nutritive indexs such as crude protein, amino acid are consistent. Each group all adopts feedstuff feeding, processes weekly once experiment material by the feed intake situation. Feed Major Nutrient parameter of the present invention sees the following form 7; Other raw material nutritive index is with reference to Chinese Database of Feed 2002 editions, and daily ration forms and trophic level sees Table 8.
Table 7
Project Content/% Project Content/%
Asp 6.01 Moisture 10.65
Thr 2.41 Crude protein 50.75
Ser 2.64 Coarse ash 7.31
Glu 10.26 Crude fibre 3.67
Pro 1.98 Crude fat 0.6
Gly 2.20 Urease activity 0.06
Ala 2.39 Albumen solubility 76.39
Cys 0.9 Lactic acid bacteria (Cfu/g) 5.2×10 5
Val 2.19
Met 0.78
Ile 2.40
Leu 4.00
Tyr 1.85
Phe 2.28
Lys 3.08
His 1.63
Arg 3.58
Trp 0.56
Table 8
Raw material Control group     5％     10％     15％
Corn     592     612     626     638
Wheat bran     30     30     30     20
The soybean cake     245     205     180     130
Calcium monohydrogen phosphate     12     15     19     18
Lysine hydrochloride     3.8     4.2     5     5
DL-METHIONINE     0.5     0.5     1     1
Stone flour     9     9     9     10
Salt     2.7     2.3     3     3
Fish meal (62.5%)     40     20     /     /
Whey powder (CP3%)     40     25     /     /
Soya-bean oil     15     17     19     15
Compound premix (1%)     10     10     10     10
Feed of the present invention     /     50     100     150
Add up to     1000     1000     1000     1000
Nutritive index
Crude protein (%)     19.21     18.94     19.31     19.67
Pig digestible energy (MJ/Kg)     3.28     3.28     3.27     3.26
Calcium (%)     0.88     0.86     0.88     0.89
Available phosphorus (%)     0.46     0.44     0.43     0.41
Total phosphorus (%)     0.68     0.66     0.67     0.65
Sodium (%)     0.29     0.21     0.15     0.15
Lysine (%)     1.26     1.25     1.31     1.34
Methionine (%)     0.38     0.37     0.41     0.42
Egg+cystine (%)     0.67     0.67     0.71     0.73
Tryptophan (%)     0.25     0.23     0.23     0.22
Threonine (%)     0.77     0.76     0.78     0.81
6, feeding and management: the immune flow process by the experiment pig farm is carried out immunity inoculation to experiment pig. Free choice feeding and drinking-water. Every day is clear circle regularly. Survey body weight during formal experiment beginning take every pig as unit. Weighed on an empty stomach every 14 days later on. Record weekly each feed consumption rate that repeats 6 piglets and the Mortality situation of experiment pig.
7, testing index: average weight and daily gain; Average feed intake; Feed conversion rate; M ﹠ M.
8, feed nutrition index of the present invention sees Table 5;
9, zoopery production performance: the growth performance of experiment pig, morbidity and death condition see Table 9:
Table 9:
5% group 10% group 15% group of index control group The P value
Initial weight/kg 9.09 ± 1.47 9.06 ± 1.34 9.09 ± 1.46 9.10 ± 1.48 end weight/kg 19.99 ± 3.53 19.65 ± 1.92 18.90 ± 1.83 19.58 ± 2.87 36-50d daily gain/g 467.5 ± 105.3 457.5 ± 56.79 432.5 ± 32.02 485.0 ± 51.96 feed intakes/g 677.5 ± 47.17 627.5 ± 72.28 590.0 ± 69.28 660.0 ± 34.64 material/meat 1.45 ± 0.44 1.37 ± 0.11 1.37 ± 0.21 1.36 ± 0.22 36-64d daily gain/g 417.5 ± 103.1 407.5 ± 46.46 375.0 ± 25.17 405.0 ± 60.28 feed intakes/g 745.0 ± 30.0 730.00 ± 10.51 685.0 ± 17.32 735.0 ± 57.74 material/meat 1.89 ± 0.63 1.81 ± 0.20 1.82 ± 0.14 1.85 ± 0.30 situations of dying of illness situation 1100 death condition 0000 of suffering from diarrhoea  1.00  0.982    0.854  0.092  0.121    0.891  0.001  0.998
10, result:
A) daily gain: experiment early stage (36-50 age in days), in 4 processed group, 15% feed group of the present invention best (485/d), 5% group is more or less the same (457.5 vs 467.5g/d) with control group, and 10% group is on the low side. Whole experiment periods (36-64 age in days), 15% group (405g/d), 5% group (407.5g/d) and control group are more or less the same (417.5g/d), same 10% group on the low side.
B) feed intake: it is similar to daily gain that each organizes the variation tendency of feed intake; In experiment periods, test 2 groups feed intake and compare significant difference with experimental group, few 12.9% (p=0.031). In experiment latter stage, testing 2 groups feed intake, compare difference with experimental group extremely remarkable, few 8.05% (P=0.031).
C) feedstuff-meat ratio: compare with control group, the feedstuff-meat ratio bacterium of each stage experimental group has a declining tendency, and early stage, downward trend was more obvious.
D) M ﹠ M: in the whole experiment periods (36-64 age in days), 10% group of diarrhoea that occur 2 times, control group and 5% group each 1 time, 15% group any diarrhoea do not occur.
Comparative example 1: feed of the present invention and common beans cake, imported fish meal, domestic fish meal amino acid content be (%) relatively*, see Table 10.
Project Feed of the present invention Common beans cake Imported fish meal Domestic fish meal (wet method)
Thr 2.41(78) 1.89(67) 2.78(54) 2.51(65)
Cys 0.9(29) 0.6(21) 0.55(11) 0.49(127)
Val 2.19(71) 2.10(75) 3.14(61) 2.77(72)
Met 0.78(25) 0.56(20) 1.66(32) 1.39(36)
Ile 2.40(78) 2.00(71) 2.79(54) 2.30(59)
Leu 4.00(130) 3.66(130) 5.06(99) 4.30(111)
Tyr 1.85(60) 1.65(59) 2.01(39) 1.70(44)
Phe 2.28(74) 2.46(86) 2.67(52) 2.22(57)
Lys 3.08(100) 2.81(100) 5.12(100) 3.87(100)
His 1.63(53) 1.33(47) 1.83(36) 1.29(33)
Arg 3.58(116) 3.59(128) 3.86(75) 3.24(84)
Trp 0.56(18) 0.65(23) 0.75(15) 0.60(16)
Crude protein 50.75 46.8 62.5 53.5
Figure A20041001538600111
It is the ratio with respect to Lys in the bracket
Upper right corner band asterisk drew from " Chinese feed " (Zhang Ziyi chief editor, October in 2000 1 edition. By the industry standard NY/T136-89 of the Ministry of Agriculture, the beans cake divides three grades, and crude protein content 〉=44.0 are one-level beans cakes; Crude protein content 〉=42.0 are secondary beans cakes; Crude protein content 〉=40.0 are three grades of beans cakes)
As can be seen from Table 10, the limiting amino acid content of the common beans cake of feed ratio of the present invention will enrich, but is lower than fish meal. Wherein, the common beans cake of feed ratio of the present invention amino acid content improves 10%, and threonine content improves 28%, and cystine content improves 50%, and a word used in person's names histidine content improves 4%, and methionine content improves 40%, and histidine content improves 23%. The common beans cake of feed amino acid pattern ratio of the present invention is more reasonable, more can satisfy the nutritional need of animal.
Comparative example 2: in order accurately to evaluate the nutritive value of feed of the present invention, explain feed efficiency from the situation of digesting and assimilating of animal reality, carry out AA and energy digestibility and measure. Table 11 is AA and energy digestion experiment results of feed of the present invention.
Table 11
Project digestibility (%) project digestibility (%)
Asp            91.81                 Ile             89.44
Thr            88.48                 Leu             89.55
Ser            90.46                 Tyr             89.44
Glu            93.07                 Phe             88.25
Gly            84.89                 Lys             90.33
Ala            84.59                 His             93.00
Cys            75.56                 Arg             95.17
Val            86.68                 Trp             80.11
Met 83.60 AA the average digestibility 86.75
Pro 67.13 energy 85.49
The bacterial classification that the present invention is used and enzyme preparation specifically describe as follows:
Table 12
Strain name The CICC numbering English The catalogue source Cultivation temperature
Bacillus subtilis (hay bacillus)   10071   Bacillus Subtiles China Research for Industrial Microbial Germ preservation center   28-30
Bacillus subtilis (hay bacillus)   10075   Bacillus Subtiles China Research for Industrial Microbial Germ preservation center   30
Bacillus subtilis (hay bacillus)   10265   Bacillus subtiles China Research for Industrial Microbial Germ preservation center   28-30
Bacillus megaterium   ACCC1000   8   Bacillus   Megaterium China culture presevation administration committee   28-30
Lactobacillus bulgaricus   6045   Lactobacillus   bulgaricus China Research for Industrial Microbial Germ preservation center   30
Lactobacillus plantarum (lactobacillus plantarum)   6001   Lactobacillus   plantarum China Research for Industrial Microbial Germ preservation center   28-30
Lactobacillus brevis   6004   Lactobacillus brevis China Research for Industrial Microbial Germ preservation center   37
Streptococcus lactis   60036   Streptococcus lactis China Research for Industrial Microbial Germ preservation center   30
Saccharomyces cerevisiae   1856   Saccharomyces   Cerevisiae China Research for Industrial Microbial Germ preservation center   28-30
Table 13
Enzyme preparation English Brand Producer
Phytase   Phytase His rich 5000G of enzyme Shanghai branch company of Basf China Co., Ltd
Match is happy Biological Co., Ltd is raised by Wuhan Xinhua
Protease   Proteinase The Xiang space Punishment platform Xiang space bioengineering Co., Ltd
Happy how celestial Letter (China) Investment Co., Ltd of Novi
Carbohydrase   Glucose   Oxidase The Xiang space Punishment platform Xiang space bioengineering Co., Ltd
Aspergillus oryzae   Aspergillus   oryzae The Shanghai enlightening is sent out and is brewageed biological products Co., Ltd
Aspergillus niger   Aspergillus   niger The Shanghai enlightening is sent out and is brewageed biological products Co., Ltd
Product utilization of the present invention carries out fermentation process without the microorganism that acts on of causing a disease to dregs of beans to the human and animal. After the fermentation, drying is pulverized can obtain product, and production process is carried out under air-tight state, does not have the three wastes to produce, and a small amount of moisture discharge vaporization is only arranged in drying course.
Adopt biotechnology, dregs of beans is carried out predigestion, make it to become plant small peptide product, make it be rich in lactic acid, little peptide, amino acid, and ANFs is down to minimum, and reduced the phosphorus that phytate phosphorus causes in the plant feed and polluted, improved the utilization rate of protein, having reduced the polluted by nitrogen that remaining protein causes, is a kind of very good protein feed.
Description of drawings:
Fig. 1: production technology sketch of the present invention;
Fig. 2: embodiment 14 flow charts
Fig. 3: embodiment 2 flow charts
Fig. 4: embodiment 1 flow chart
Fig. 5: embodiment 3 flow charts
The specific embodiment:
Embodiment 1:
1) with bacillus subtilis (CICC10265) activation under 28 ℃, through Liquid Culture, solid culture, drying, obtains bacterium powder 6kg;
2) with Lactobacillus plantarum (CICC6001) activation under 30 ℃, through Liquid Culture, solid culture, drying, obtain bacterium powder 5.5kg;
3) 80 kilograms in molasses are added 100 kilograms in water, 60 ℃ of lower heating for dissolving, after the solution that obtains is cooled to 30 ℃, add 1), 2) in the bacterium powder, mix, after the activation, 2kg mixes with protease (Proteinase), after mixing, add 1.0 tons of beans cakes, solid state fermentation 2 days through heated-air drying, obtains final products.
Embodiment 2:
1) with bacillus subtilis (CICC10075) activation under 30 ℃, through Liquid Culture (shaking table), solid culture, drying, obtains bacterium powder 2kg;
2) with Lactobacillus brevis (CICC6004) activation under 37 ℃, obtain bacterium liquid 10L after the standing for fermentation;
3) 20 kilograms in molasses are added 100 kilograms in water, 60 ℃ of lower heating for dissolving, after the solution that obtains is cooled to 30 ℃, add 1), 2) in bacterium powder and bacterium liquid, mix, after the activation, 3kg mixes with protease (Proteinase), after mixing, add 1.0 tons of beans cakes, solid state fermentation 5 days through heated-air drying, obtains final products.
Embodiment 3:
1) with bacillus megaterium (ACCC10008) activation under 28 ℃, through Liquid Culture, solid culture, drying, obtains bacterium powder 10kg;
2) with saccharomyces cerevisiae (CICC1856) activation under 28 ℃, through Liquid Culture, solid culture, drying, obtain bacterium powder 7kg;
3) with the respectively activation under 30 ℃ of lactobacillus bulgaricus (CICC6045), streptococcus lactis (CICC60036), Lactobacillus plantarum (CICC6001), carry out level liquid and cultivate, then mix, carry out secondary and cultivate, obtain bacterium liquid 16kg;
4) 150 kilograms in molasses are added 100 kilograms in water, 70 ℃ of lower heating for dissolving, after the solution that obtains is cooled to 30 ℃, add 1), 2) in bacterium powder and 3) in bacterium liquid, mix, after the activation, add 1.0 tons of beans cakes, solid state fermentation 4 days through heated-air drying, obtains final products.
Embodiment 14:
1) with bacillus subtilis (CICC10071) activation under 28 ℃, obtain bacterium liquid through Liquid Culture, solid culture, then drying is processed and is obtained bacterium powder 1kg;
2) (CICC604530 ℃ of lower activation obtains bacterium liquid 10L after Liquid Culture with lactobacillus bulgaricus;
3) with Mi Quxia (Aspergillus oryzae) activation under 25 ℃, through solid culture, drying, obtain neutral proteinase;
4) 30 kilograms in molasses are added 100 kilograms in water, 50 ℃ of lower heating for dissolving, after the solution that obtains is cooled to 30 ℃, add 1), 2) in bacterium powder and bacterium liquid, mix, after the activation, with 3) neutral proteinase that obtains mixes, after mixing, add 1.1 tons of beans cakes, solid state fermentation 3 days through heated-air drying, obtains final products.
Following table is (actication of culture temperature: 25-37 ℃ of embodiment 1-23 multiple bacteria compound fermentation combination; Soak time: 12-36hrs)
Embodiment Lactic acid bacteria CICC Saccharomycete CICC1856 Bacillus Phytase Protease Carbohydrase Fermentation temperature/℃ Fermentation time/sky Beans cake amount kg Molasses amount/kg
    1 √ 6001     √ CICC10265   30   2 1000     80
    2 √ 6004     √ CICC10075   30   5 1000     20
    3 √ 6045 60036 6001 √     √ ACCC10008   30   4 1000     150
    4 √ 6004 √     √ CICC10265   35   4 1000     30
    5 √ 60036 √ √   40   2.5 1000     40
    6 √ 6045 √   √   35   4 1000     50
    7 √ 6001 √   √   50   3.5 1000     60
    8 √ 6004 √ √   √   45   3 1000     70
    9 √ 60036 √ √   √   30   2 1000     90
    10 √ 6045 √   √   √   35   4.5 1000     100
    11 √ 6001 √ √   √   √   45   3.5 1000     110
    12 √ 6004     √ ACCC10008 √   50   3 1000     120
    13 √ 60036     √ CICC10075   √   30   2 1000     130
    14 √ 6045     √ CICC10071   √   30   3 1100     30
    15 √ 6001     √ CICC10265 √   √   40   2 1000     140
    16 √ 6004     √ ACCC10008   √   √   35   3 1000     160
    17 √ 60036     √ ACCC10008   √   √   50   5   1000   170
    18 √ 6001     √ CICC10071   √   √   √   45   4   1000   180
    19   √     √ CICC10075   √   30   2.5   1000   190
    20   √     √ CICC10265   √   35   4   1000   160
    21   √     √ ACCC10008   √   50   3   1000   180
    22   √     √ CICC10071   √   √   40   2   1000   130
    23   √     √ CICC10265   √   √   30   5   1000   130
Following table is the effect of embodiment 1-23 product:
Embodiment Effect
  1 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  2 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The protein major part is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
  3 The ANFs such as the protease inhibitors in the dregs of beans, urase, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The protein major part is hydrolyzed to little peptide, has increased mycoprotein.
  4 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, compound sugar can be removed; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The protein major part is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  5 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  6 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  7 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  8 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
  9 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
    10 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, compound sugar can be removed substantially; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
    11 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid, compound sugar can be removed; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Product has fragranced and the long factor of open-birth not.
    12 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    13 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein major part is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    14 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    15 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    16 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    17 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    18 The ANFs such as the soybean antigen in the dregs of beans, protease inhibitors, urase, phytic acid can be removed, and oligosaccharide content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide; The lactic acid bacteria that contains a certain amount of lactic acid in the product and live has increased mycoprotein; Has the long factor of not open-birth in the product.
    19 The ANFs such as the protease inhibitors in the dregs of beans, urase, phytic acid, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve; Protein portion is hydrolyzed to little peptide, has increased mycoprotein.
    20 The ANFs such as the protease inhibitors in the dregs of beans, urase, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and protein portion is hydrolyzed to little peptide, has increased mycoprotein.
    21 The ANFs such as the protease inhibitors in the dregs of beans, urase, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein major part is hydrolyzed to little peptide, has increased mycoprotein.
    22 The ANFs such as the protease inhibitors in the dregs of beans, urase, phytic acid, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and protein portion is hydrolyzed to little peptide, has increased mycoprotein.
    23 The ANFs such as the protease inhibitors in the dregs of beans, urase, phytic acid, compound sugar can be removed, and soybean antigen content decreases; Amino acid and protein content is concentrated to be improved, and other nutrition contents also improve, and the protein overwhelming majority is hydrolyzed to little peptide, has increased mycoprotein.

Claims (9)

1, a kind of protein feed is characterized in that, described protein feed is made by biological fermentation process take the beans cake as raw material, by the mating reaction of bacterial classification and enzyme preparation or use separately bacterial classification, the beans cake is fermented, and obtains through post processing.
2, protein feed according to claim 1 is characterized in that used bacterial classification is lactic acid bacteria, saccharomycete, bacillus or its combination bacterial classification, and used enzyme preparation is phytase, protease, carbohydrase or its combination.
3, protein feed according to claim 1 is characterized in that the weight proportion of described bacterial classification and enzyme preparation is at 0.01-100.
4, a kind of preparation method of protein feed is characterized in that, with actication of culture, cultivation, obtains bacterium powder or bacterium liquid, bacterium powder or bacterium liquid are added the nutrient solution mixing, carry out activation culture, mix with enzyme preparation again, add dregs of beans, solid state fermentation after mixing is through post processing and get final product.
5, preparation method according to claim 4 is characterized in that described actication of culture places an order bacterial classification levisticum 12-36 hour at 25-37 ℃ with molasses.
6, preparation method according to claim 4 is characterized in that 20-100 that described dregs of beans addition is molasses doubly; The dregs of beans addition is 100-1000 times of bacterial classification weight.
7, preparation method according to claim 4 is characterized in that described fermentation is solid state fermentation, and the water content of beans cake is controlled in the scope of 40-60%, flows out without free water, is as the criterion with " hold agglomerating, land and can fall apart ".
8, preparation method according to claim 4 is characterized in that, when using two or three actication of culture, each bacterial classification activates respectively usually. Behind the actication of culture, add enzyme preparation, mix with dregs of beans, under 30 ℃-50 ℃, absolute anaerobic fermentation 2-5 days.
9, preparation method according to claim 4 is characterized in that described post processing is the beans cake heated-air drying that will ferment, packing after pulverizing.
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