阅读说明：本技术 一种菌酶协同发酵制备发酵麸皮的方法 (Method for preparing fermented bran through bacterium-enzyme synergistic fermentation ) 是由 吕福军 于 2018-07-02 设计创作，主要内容包括：本发明提供一种菌酶协同发酵制备发酵麸皮的方法,涉及一种发酵饲料技术领域。该发明由包含下述重量份的原料制备而成：麸皮占80-85份,豆皮占10-15份,菊粉占5-10份,植物氢钙占0.2-0.5份,复合酶制剂0.3-0.5份,饲用活性干酵母0.002-0.005份,复合乳酸菌0.001-0.003份。本发明酶解过程与发酵过程独立,酶解温度控制在65～70℃,符合糖化酶、中温α-淀粉酶与纤维素酶的最适酶解温度,使酶解过程更彻底,为后续发酵过程乳酸菌与酵母菌的增殖代谢提供还原糖。(The invention provides a method for preparing fermented bran through synergistic fermentation of bacterial enzymes, and relates to the technical field of fermented feed. The invention is prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus. The enzymolysis process is independent from the fermentation process, the enzymolysis temperature is controlled to be 65-70 ℃, and the optimum enzymolysis temperature of saccharifying enzyme, medium-temperature alpha-amylase and cellulase is met, so that the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactobacillus and saccharomycetes in the subsequent fermentation process.)

1. The fermented bran prepared by the synergistic fermentation of the bacterial enzymes is characterized by being prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus.

2. Fermented bran produced by the concerted fermentation of fungal and enzyme enzymes according to claim 1, characterized by being produced from raw materials comprising, in parts by weight: 80 parts of bran, 10 parts of bean skin, 5 parts of inulin, 0.2 part of calcium bicarbonate, 0.3 part of complex enzyme preparation, 0.002 part of feeding active dry yeast and 0.001 part of complex lactobacillus.

3. Fermented bran produced by the bacterial-enzyme synergistic fermentation according to claim 2, characterized by being produced from raw materials comprising, in parts by weight: 83 parts of bran, 13 parts of bean curd skin, 8 parts of inulin, 0.3 part of calcium bicarbonate, 0.4 part of complex enzyme preparation, 0.004 part of active dry yeast for feed and 0.002 part of complex lactobacillus.

4. Fermented bran produced by the concerted fermentation of fungal and enzyme enzymes according to claim 3, characterised in that it is produced from raw materials comprising, in parts by weight: 85 parts of bran, 15 parts of bean skin, 10 parts of inulin, 0.5 part of calcium bicarbonate, 0.5 part of complex enzyme preparation, 0.005 part of active dry yeast for feed and 0.003 part of complex lactobacillus.

5. The fermented bran produced by the fungus-enzyme synergistic fermentation according to claim 1, wherein the complex enzyme preparation is prepared by the following single enzymes according to a proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.

6. Fermented bran produced by the fungus-enzyme synergistic fermentation according to claim 1, characterized in that the complex lactic acid bacteria are prepared from the following single bacteria in proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.

7. Fermented bran produced by the concerted fermentation of fungal enzymes according to claim 1, characterised in that the active dry yeast for feed is saccharomyces cerevisiae with a bacterial load of 200 hundred million/g.

8. A method for producing fermented bran by the fungal-enzyme synergistic fermentation of claim 1, comprising the steps of:

s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis;

s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and carrying out aerobic fermentation at controlled temperature;

s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and controlling the temperature to perform anaerobic fermentation;

and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.

9. The method for producing fermented bran according to claim 8, comprising the steps of:

s10, crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;

s20, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;

s30, after the aerobic fermentation is finished, adding water and the compound lactic acid bacteria, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;

and S40, obtaining the finished product of the fermented bran of the pig after the fermentation is finished and qualified through the detection of the conventional physicochemical indexes.

Technical Field

The invention relates to the technical field of fermented feed, in particular to a method for preparing fermented bran through bacterium enzyme synergistic fermentation.

Background

The existing fermented bran preparation method basically does not consider the fermentation characteristics of the raw materials, and the proportion of the fermentation components is unreasonable; the fermentation process and the enzymolysis process of the raw materials are carried out simultaneously, and the optimal action temperature of the enzyme and the optimal fermentation temperature of the strain are not considered; in the fermentation process, aerobic fermentation and anaerobic fermentation are carried out simultaneously, and the fermentation process of raw materials is insufficient; the detection indexes of the fermented finished product are less, the bacteriostatic ability of the finished product is poorer, and the food calling performance is poor.

Disclosure of Invention

Aiming at the defects existing in the problems, the invention provides the method for preparing the fermented bran through the synergistic fermentation of the bacterial enzymes, so that the enzymolysis process and the fermentation process are independent, the enzymolysis temperature is controlled to be 65-70 ℃, the optimum enzymolysis temperature of the saccharifying enzyme, the medium-temperature alpha-amylase and the cellulase is met, the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactic acid bacteria and saccharomycetes in the subsequent fermentation process.

In order to solve the problems, the invention provides fermented bran prepared by the synergistic fermentation of bacterial enzymes, wherein the fermented bran is prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 80 parts of bran, 10 parts of bean skin, 5 parts of inulin, 0.2 part of calcium bicarbonate, 0.3 part of complex enzyme preparation, 0.002 part of feeding active dry yeast and 0.001 part of complex lactobacillus.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 83 parts of bran, 13 parts of bean curd skin, 8 parts of inulin, 0.3 part of calcium bicarbonate, 0.4 part of complex enzyme preparation, 0.004 part of active dry yeast for feed and 0.002 part of complex lactobacillus.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 85 parts of bran, 15 parts of bean skin, 10 parts of inulin, 0.5 part of calcium bicarbonate, 0.5 part of complex enzyme preparation, 0.005 part of active dry yeast for feed and 0.003 part of complex lactobacillus.

Preferably, the complex enzyme preparation is prepared from the following single enzymes in proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.

Preferably, the compound lactic acid bacteria are prepared from the following single bacteria in proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.

Preferably, the active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial load is 200 hundred million/g.

A method for preparing fermented bran by bacterium-enzyme synergistic fermentation comprises the following steps:

s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis;

s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and carrying out aerobic fermentation at controlled temperature;

s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and controlling the temperature to perform anaerobic fermentation;

and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.

Preferably, the method comprises the following steps:

s10, crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;

s20, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;

s30, after the aerobic fermentation is finished, adding water and the compound lactic acid bacteria, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;

and S40, obtaining the finished product of the fermented bran of the pig after the fermentation is finished and qualified through the detection of the conventional physicochemical indexes.

Compared with the prior art, the invention has the following advantages:

1. the enzymolysis process is independent from the fermentation process, the enzymolysis temperature is controlled to be 65-70 ℃, and the optimum enzymolysis temperature of saccharifying enzyme, medium-temperature alpha-amylase and cellulase is met, so that the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactobacillus and saccharomycetes in the subsequent fermentation process;

2. the raw material proportion is reasonable, and in the fiber raw material, the water holding capacity and the fermentation capacity of the bran and the bean hull are strong;

3. inulin can be added, wherein the inulin is a natural water-soluble dietary fiber, can hardly be hydrolyzed and digested by gastric acid, and is only utilized by beneficial microorganisms in colon, so that the intestinal environment is improved, the proliferation of bifidobacteria in the intestinal tract is promoted, and minerals are absorbed;

4. the wheat bran raw material has high vomitoxin content, the vomitoxin content is reduced by 60-70% after fermentation, the antibacterial effect is obviously enhanced, and the volatile fatty acid content is increased;

5. the finished product does not need to be dried, the using method is simple and convenient, the feed is suitable for pigs at each stage after weaning, and 8-10% of the complete feed formula is added.

Drawings

FIG. 1 is a schematic representation of the stool morphology of the present invention prior to feeding;

fig. 2 is a schematic representation of the stool morphology after feeding of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples, which are not intended to limit the present invention.