新鲜豆腐渣的处理方法与应用

Treatment and Application of Fresh Bean Curd Residue

目前国内豆制品加多是作坊加工,产生的新鲜豆腐渣量低,且区域分散;新鲜豆腐渣含水量高,特别是在夏季高温条件下,易霉变发黑,造成原料浪费和环境污染;豆腐渣中含有抗营养因子,直接饲喂会造成动物腹泻。在新鲜豆腐渣中添加枯草芽孢杆菌发酵液20%、蛋白酶1#0.2%、蛋白酶2#0.2%、蛋白酶3#0.2%,同时分别添加植物乳杆菌种子液2%、酿酒酵母菌剂0.2%,38℃恒温培养箱中发酵4天后,能有效降低物料的pH,延长物料的储存期,解决养殖户放置的问题;能有效地降低抗营养因子的含量,可以直接饲喂或烘干处理后作为原料应用到饲料日粮中,既能解决鲜豆腐渣中抗营养因子造成养殖风险的问题,又能真正地发挥原料的价值,提高饲料的消化吸收利用率,降低养殖户的饲养成本。

At present,most of the bean products processing plants in China are workshops,the fresh bean curd residue is low in quantity and scattered in different regions,the fresh bean curd residue is high in water content,especially in high temperature in summer,it is easy to become moldy and black,which results in waste of raw materials and environmental pollution.Bean curd residue contains anti-nutritional factors,direct feeding will cause animal diarrhea.Bacillus subtilis 20%,protease 1#0.2%,protease 2#0.2%,protease 3#0.2%were added to fresh bean curd residue,while lactobacillus plantarum 2%and saccharomyces cerevisiae 0.2%were added respectively,after fermentation at 38℃in a constant temperature incubator for 4 d,the Ph of the material was effectively reduced,the storage period of the material was prolonged,the problem of the farmer’s placement was solved,and the content of anti-nutritional factors was effectively reduced,it could be directly fed or dried and used as raw material in feed ration,which can not only solve the problem of anti-nutrition factors in fresh bean curd residue causing breeding risk,but also give full play to the value of raw material,to improve the digestibility and utilization rate of feed and reduce the feeding cost of farmers.