阅读说明：本技术 一种高膳食纤维低抗原蛋白发酵大豆皮及其制备方法 (High-dietary-fiber low-antigen-protein fermented soybean hull and preparation method thereof ) 是由 韩丽 张广民 蔡辉益 严峰 彭翔 李阳 于 2019-10-10 设计创作，主要内容包括：一种高膳食纤维低抗原蛋白发酵大豆皮及其制备方法,通过大豆皮、发酵剂和蒸馏水通过分段式发酵获得,所述大豆皮、发酵剂和蒸馏水的比例为大豆皮50-66份,发酵剂5.5-20,蒸馏水25-40份,其不仅膳食纤维、有益活菌数及有机酸含量高；同时此发明可极大的消除大豆皮中各种抗营养因子(大豆抗原蛋白、不良寡糖和脲酶等),有效改善了发酵豆皮的风味和适口性,降低饲料成本,提高了大豆皮的营养价值与饲养价值,极大的提高了大豆副产物利用率。(A high dietary fiber low antigen protein fermented soybean hull and its preparation method, pass soybean hull, leaven and distilled water through the sectional type fermentation to get, said soybean hull, leaven and proportion of distilled water are soybean hull 50-66, leaven 5.5-20, 25-40 of distilled water, it is high in dietary fiber, beneficial viable count and organic acid content not merely; meanwhile, the invention can greatly eliminate various anti-nutritional factors (soybean antigenic protein, bad oligosaccharide, urease and the like) in the soybean hulls, effectively improve the flavor and palatability of the fermented soybean hulls, reduce the feed cost, improve the nutritional value and the feeding value of the soybean hulls and greatly improve the utilization rate of soybean byproducts.)

1. The preparation method of the high-dietary-fiber low-antigen-protein fermented soybean hull is characterized in that the soybean hull, the leavening agent and the distilled water are obtained through sectional fermentation, and the ratio of the soybean hull, the leavening agent and the distilled water is 50-66 parts of the soybean hull, 5.5-20 parts of the leavening agent and 25-40 parts of the distilled water.

2. The method of claim 1, wherein the starter culture comprises a first starter culture and a second starter culture, the first starter culture consisting essentially of bacillus subtilis, molasses, and urea; the second leaven mainly comprises lactobacillus plantarum, candida utilis and molasses, the fermentation process comprises a first oxygen-consuming fermentation stage and a second anaerobic fermentation stage which are continuously carried out, and the first leaven is used for fermenting the soybean hulls in the first oxygen-consuming fermentation stage; the second leaven is used for fermenting the bean skin in the second anaerobic fermentation stage.

3. The method of claim 1, wherein the starter culture consists of: 2-8 parts of bacillus subtilis, 2-8 parts of lactobacillus plantarum, 0.2-0.8 part of candida utilis, 1-2.5 parts of molasses and 0.1-0.5 part of urea.

4. The method according to claim 2, wherein the first fermentation agent comprises 5.17 to 5.47 parts of Bacillus subtilis, 0.52 to 1.03 parts of molasses, and 0.16 to 0.26 parts of urea.

5. The method according to claim 2, wherein the second fermentation agent is prepared from lactobacillus plantarum 5.17-5.47 parts, candida utilis 0.5-0.6 part, and molasses 1-2 parts.

6. The method of claim 5, wherein the method comprises:

1) preparing seed solution, activating with strain, performing propagation culture for 18-23h to obtain bacterial solution for fermentation,

2) preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, uniformly stirring to prepare an aerobic leaven for later use,

3) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain a soybean hull raw material inoculated with the leaven, carrying out aerobic fermentation,

4) distributing the mixed bean curd skin raw materials into a fermentation tank, standing at 30-40 deg.C for 24-48h for fermentation, turning over every 12-24h during fermentation,

5) preparing the leaven for the second fermentation stage, namely putting lactobacillus plantarum, candida utilis and molasses in the components of the leaven for the second fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, uniformly stirring to prepare an anaerobic leaven for later use,

6) mixing the anaerobic stage starter obtained in the fifth step with the fermented soybean hulls after the first stage fermentation, uniformly stirring to obtain fermented soybean hulls inoculated with the starter,

7) and (3) putting the mixed fermented soybean hulls into a fermented breather bag with a breather hole, wherein each bag is 15-25kg, and standing and fermenting for 24-72h at the temperature of 30-40 ℃.

7. The method of claim 6, wherein the amount of Bacillus subtilis inoculated in step 2) is in the range of 1.0X 10⁷-1.0×10⁹cfu/g, wherein the inoculation amount ranges of the lactobacillus plantarum and the candida utilis in the step 5) are respectively 1.0 multiplied by 10⁶-1.0×10⁸cfu/g and 1.0X 10⁵-1.0×10⁷cfu/g。

8. A novel fermented soybean hull, characterized in that it is prepared by the use of the fermentation process according to any one of claims 1 to 7 on soybean hulls.

9. Use of the novel fermented soybean hulls according to claim 8 in raising sows, piglets, and finishing pigs at different stages of growth.

10. A method of feeding a pig feed according to claim 9, wherein: the fermented soybean hull with concentration of 4% is used to replace part of bran in basic ration for direct feeding.

Technical Field

The invention belongs to the technical field of biological fermentation, and particularly relates to high-dietary-fiber low-antigen-protein fermented soybean hulls and a preparation method thereof.

Background

In recent years, research and application of dietary fiber have become a hot spot of research at home and abroad. Researches show that the dietary fiber diet has different nutritional effects on animals in different growth stages, and can solve some nutritional problems of animals in different growth stages, such as piglet diarrhea, sow constipation and the like. The unconventional feed in China is rich in resources, but the unconventional feed rich in dietary fibers is not fully utilized in China at present, so that the feed resource waste is caused, and the environment pollution is also caused.

The soybean hull is a novel dietary fiber feed raw material, and has the advantages of high crude fiber content, low lignin content, low price, high yield and the like. According to statistics, about 800 ten thousand tons of soybean hulls are separated independently in 2017. At present, with the improvement of oil pressing technology, the market demand for peeled soybeans is increased, the proportion of soybean hulls added back to soybean meal is reduced, and the proportion of soybean hulls used independently is increased. In addition, compared with wheat bran and other coarse feeds commonly used in the market, the soybean hull also has the characteristics of low moisture and mycotoxin content, high total dietary fiber content, stable quality and the like. Therefore, the soybean hull has important economic value and market prospect as a new crude fiber feed resource. However, the soybean hulls contain various anti-nutritional factors such as trypsin inhibitor, antigen protein, urease and the like, so that the application of the soybean hulls in livestock and poultry production is limited to a certain extent, and the soybean hulls are only used for ruminant roughages in a small amount and are not reasonably developed and utilized.

Researches show that the microbial fermented feed has the effects of increasing feed raw material resources, reducing feed cost, improving feed nutritive value and utilization rate and the like. Therefore, if the soybean hull raw material is treated by adopting the microbial fermentation technology, the content of anti-nutritional factors can be reduced, the nutritional value of the soybean hull feed is improved, beneficial bacteria are enriched, the formula space of feed and the feed cost are saved, the environmental pollution is reduced, the application range of the soybean hull feed in the feed can be expanded, the technology is beneficial to large-scale popularization, and the cheap fermented feed is used for replacing the conventional feed, so that the soybean hull feed has important economic and social values, and therefore, the technology is a more scientific processing method. However, studies on fermented soybean hulls in the current market are rare, the fermentation technology is not mature enough, and although people try to adopt single-bacterium or composite-bacterium fermentation, the problems of poor feed conversion rate, unstable product quality and the like exist, so that the large-scale popularization of the technology in the field of fermented feed is limited to a certain extent. In addition, the fermented feed in China mostly adopts oxygen-consuming fermentation, so that the risk of mould infection is high, the fermentation effect is relatively limited, and the problems of mould deterioration, short storage time and the like exist.

Therefore, based on the yield advantage and the use advantage of the soybean hulls, the research of a fermentation process of the soybean hulls fermented by the high dietary fibers and the low antigen proteins is urgently needed, and the fermentation process has important values for further improving the nutrition utilization value and expanding the application range of the soybean hulls in feed.

Disclosure of Invention

The first purpose of the invention is to provide a novel preparation process for preparing fermented soybean hulls, which has strong controllability, shortens the fermentation time and has high fermentation efficiency.

The second purpose of the invention is to provide the fermented soybean hull prepared by the leavening agent and the preparation process of the fermented soybean hull, the fermented soybean hull has high contents of dietary fiber, small molecular peptide, viable count and organic acid, good soybean antigen degradation, good flavor and good palatability.

The technical problem to be solved by the invention is realized by adopting the following technical scheme: a preparation method of fermented soybean hulls with high dietary fiber and low antigen protein is obtained by performing sectional fermentation on soybean hulls, a leavening agent and distilled water, wherein the ratio of the soybean hulls, the leavening agent and the distilled water is 50-66 parts of the soybean hulls, 5.5-20 parts of the leavening agent and 25-40 parts of the distilled water.

The leavening agent comprises a first leavening agent and a second leavening agent, wherein the first leavening agent mainly comprises bacillus subtilis, molasses and urea; the second leaven mainly comprises lactobacillus plantarum, candida utilis and molasses, the fermentation process comprises a first oxygen-consuming fermentation stage and a second anaerobic fermentation stage which are continuously carried out, and the first leaven is used for fermenting the soybean hulls in the first oxygen-consuming fermentation stage; the second leaven is used for fermenting the bean skin in the second anaerobic fermentation stage.

The leavening agent comprises the following components: 2-8 parts of bacillus subtilis, 2-8 parts of lactobacillus plantarum, 0.2-0.8 part of candida utilis, 1-2.5 parts of molasses and 0.1-0.5 part of urea.

The proportion of the first leaven is 5.17-5.47 parts of bacillus subtilis, 0.52-1.03 parts of molasses and 0.16-0.26 parts of urea.

The second leaven is composed of 5.17-5.47 parts of lactobacillus plantarum, 0.5-0.6 part of candida utilis and 1-2 parts of molasses.

The preparation method comprises the following steps:

1) preparing seed solution, activating with strain, performing propagation culture for 18-23h to obtain bacterial solution for fermentation,

2) preparing the leaven for the first fermentation stage, namely putting the bacillus subtilis, the molasses and the urea in the components of the leaven for the first fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the first fermentation stage, uniformly stirring to prepare an aerobic leaven for later use,

3) mixing the aerobic leaven obtained in the step two with the soybean hulls uniformly to obtain a soybean hull raw material inoculated with the leaven, carrying out aerobic fermentation,

4) distributing the mixed bean curd skin raw materials into a fermentation tank, standing at 30-40 deg.C for 24-48h for fermentation, turning over every 12-24h during fermentation,

5) preparing the leaven for the second fermentation stage, namely putting lactobacillus plantarum, candida utilis and molasses in the components of the leaven for the second fermentation stage into warm water which is heated to 30-40 ℃ according to the determined addition amount of the components of the leaven for the second fermentation stage, uniformly stirring to prepare an anaerobic leaven for later use,

6) mixing the anaerobic stage starter obtained in the fifth step with the fermented soybean hulls after the first stage fermentation, uniformly stirring to obtain fermented soybean hulls inoculated with the starter,

7) and (3) putting the mixed fermented soybean hulls into a fermented breather bag with a breather hole, wherein each bag is 15-25kg, and standing and fermenting for 24-72h at the temperature of 30-40 ℃.

Wherein the inoculation amount range of the bacillus subtilis in the step 2) is 1.0 multiplied by 10⁷-1.0×10⁹cfu/g, wherein the inoculation amount ranges of the lactobacillus plantarum and the candida utilis in the step 5) are respectively 1.0 multiplied by 10⁶-1.0×10⁸cfu/g and 1.0X 10⁵-1.0×10⁷cfu/g。

Preferably, the candida utilis is selected for fermentation of soybean hulls, and the candida utilis can quickly increase the value in a soybean hull culture medium added with a carbon source, so that the smell of a fermentation material is improved, and the food calling of the feed is improved; mannose and beta-glucan in the cell wall of the candida utilis have the function of an immunopotentiator and can enhance the immunity of the organism.

Preferably, the selected lactobacillus plantarum can generate acidic substances such as lactic acid and the like in solid fermentation, so that the pH value of a fermented soybean hull system is quickly reduced, the growth of mixed bacteria is inhibited, and the smell and the palatability of the fermented feed are adjusted; can also secrete alpha-galactosidase, degrade alpha-galactoside anti-nutritional factors mainly comprising stachyose and raffinose in the soybean hulls, and improve the quality of the fermentation material.

Preferably, the selected bacillus subtilis can produce a plurality of enzymes, has strong degradation capability on protein anti-nutritional factors in the soybean hulls, and not only can improve the digestion, absorption and utilization rate of animals on nutrients, but also can improve the quality of the fermented soybean hulls.

The invention also provides fermented soybean hulls which are prepared by the fermentation process of the fermented soybean hulls. The best embodiment of the method provides the beneficial effects of the fermented soybean hulls as follows:

the first bacterial liquid and the second bacterial liquid inoculated in the soybean hulls are both zymocyte liquid which is obtained by activating and expanding culture of strain seed liquid and is rich in various beneficial metabolites, and the viable bacteria have strong activity, so that the fermentation efficiency and the probiotic function of the fermented soybean hulls can be improved.

In the embodiment of the invention, a sectional type fermentation mode is adopted, and the used bacillus subtilis, lactobacillus plantarum and candida utilis are fermented in a fermentation mode of separate and independent inoculation. Specifically, the first fermentation stage is oxygen-consuming fermentation, and the fermented soybean hull system is not inoculated with lactobacillus plantarum and candida utilis, so that bacillus subtilis can be rapidly proliferated and fully fermented, and antigen substances in soybean hulls are degraded. The second fermentation stage is anaerobic fermentation, after the first fermentation stage is finished, lactobacillus plantarum and candida utilis are inoculated, the fermentation system is maintained to be in an anaerobic state, the growth of bacillus subtilis is inhibited, and the proliferation of lactobacillus plantarum and the like is promoted.

The fermentation process for preparing the fermented bean curd skin is simple to operate, the fermentation process parameters are controllable, the fermentation time can be effectively shortened, the mixed bacteria pollution is prevented, the fermentation efficiency is high, the fermented bean curd skin product obtained by the process is uniform in quality and stable in quality, and the contents of dietary fibers, beneficial viable bacteria and organic acid are high; meanwhile, the invention can greatly eliminate various anti-nutritional factors (soybean antigenic protein, bad oligosaccharide, urease and the like) in the soybean hulls, effectively improve the flavor and palatability of the fermented soybean hulls, reduce the feed cost, improve the nutritional value and the feeding value of the soybean hulls and greatly improve the utilization rate of soybean byproducts.

Through long-time research, the invention finally determines the fermentation process for fermenting the soybean hulls. The soybean hull resource can be fully utilized by utilizing the preparation process, and the waste of feed resources is reduced; protein anti-nutritional factors, bad oligosaccharides and the like in the soybean hulls are effectively degraded, and the feeding value and the feed utilization rate of the soybean hulls are improved; the cost of the feed is reduced, and the formula space of the feed is saved. In addition, the fermented soybean hulls prepared by the process are rich in a large amount of active beneficial bacteria, organic acids and other metabolites, the cost of drying materials can be effectively saved by directly feeding the fermented soybean hulls, and the nutritional ingredients, the flavor and the beneficial bacteria of the fermented feed can be furthest reserved; the intestinal health of the pigs can be improved, the healthy growth of the pigs can be guaranteed, the propagation of harmful microorganisms in a pigpen can be inhibited, and the production performance of the pigs is improved; meanwhile, the feed additive has good effects of improving the problems of constipation of sows, diarrhea of piglets and the like.

Detailed Description