混合菌株发酵豆粕生产复合蛋白粉研究

Research on the production of compound protein powder by mixed strain fermentation of soybean meal

以虾壳发酵液和豆粕为原料,根据影响发酵效果的几个因素,设计6组实验,通过测定系列指标,比较不同处理组豆粕的发酵效果。结果表明,发酵豆粕(复合蛋白粉)与原料豆粕相比,感官良好,带有酒香的浓郁酸香味,胰蛋白酶抑制因子和植酸含量显著降低(P<0.05),酸溶蛋白、游离氨基酸、小肽含量显著升高(P<0.05),蛋白质含量显著升高(P<0.05),说明经过混菌发酵,豆粕的营养价值得到极大提高。在各实验组中,以实验5组效果最佳,该组的发酵参数是:发酵原液pH值6.5,添加未灭菌豆粕,料液比为1:1.8,酿酒酵母接菌量为豆粕质量的15%,发酵后12 h添加豆粕质量10%的葡萄糖,发酵温度35℃,发酵时间48 h。

Six experimental groups were designed with shrimp shell fermentation liquid and soybean as raw materials according to several factors affecting fermentation effect,fermentation effect of different treatment groups were compared by measuring the range of indicators, the results showed that：fermented soybean meal （compound protein powder）compared with raw meal,the former had wine, sensory good, strong acid flaw^r, trypsin inhibitor and phytic acid content decreased signifieantly（P〈O.05）, soluble pro- tein, free amino acid, peptide content increased significantly （P〈0.05）, protein content increased signifi- cantly （P〈0.05）, it was illustrated that nutritional value of soybean meal had been greatly improved by mixed fermentation. The fifth experimental group was the best in all the experimental groups, fermenta- tion parameters of the group：fermented liquor pH value was 6.5, added the non-sterilized soybean meal, solid-liquid ratio was 1 ： 1.8, yeast inoculation quantity was 15% of soybean meal quality,10% glucose of soybean meal quality was added after 12 h fermentation,fermentation temperature was 35 ℃,fermenta- tion time was 48 h.