First, the characteristics of soybean meal and fermented soybean meal Cardamom is a by-product of soybean oil extraction. According to different extraction methods, it can be divided into two kinds of soaked soybean meal and two dip soybean meal. The by-product obtained by extracting soybean oil by the extraction method is a soaked soybean meal, and the by-product obtained by first extracting oil and then immersing the oil is called dip. Temperature control is extremely important during the whole process. If the temperature is too high, it will affect the protein content, which is directly related to the quality and use of soybean meal. If the temperature is too low, it will increase the moisture content of soybean meal, and the moisture content will be high. Affect the quality of soybean meal during storage. The production process of a soaked soybean meal is relatively advanced and the protein content is high, which is the main variety circulating in the domestic spot market. According to national standards, soybean meal is divided into three grades, one grade soybean meal, two grade soybean meal and three grade soybean meal. Judging from the current domestic soybean meal spot market, the current total domestic soybean meal processing (excluding imported soybean meal) is about 10 million tons, of which the first grade soybean meal accounts for about 20%, the second grade soybean meal accounts for about 75%, and the third grade soybean meal. About 5%, the change in the circulation of three grades of soybean meal is mainly related to the quality of soybean. From the market demand of different grades of soybean meal, a few large-scale feed mills in China use the first grade soybean meal. Most feed mills mainly use secondary soybean meal (43% protein content). The second grade soybean meal is still the domestic soybean meal consumption market. For mainstream products, grade 3 cardamom is rarely used. Cardamom is generally irregularly shaped, with a pale yellow to light brown color and a roasted soy flavor. The main components of soybean meal are: protein 40% to 48%, lysine 2.5% to 3.0%, tryptophan 0.6% to 0.7%, and methionine 0.5% to 0.7%. Fermented soybean meal is a soybean meal that is fermented by a certain process and technical means in order to improve the digestibility of soybean meal and reduce its anti-nutritional factors. Its main components are protein and carbohydrates. Second, the processing of soybean meal and fermented soybean meal (1) General processing of soybean meal The oil factory purchases soybeans → decontamination → crushing → heating and adjusting the moisture content → pressing into tablets and continuing to adjust the water → adding solvent spray to extract soybean oil → desolvent → soybean meal formation. In the processing technology of soybean meal, temperature control is the most important link. If the temperature is too high or too low, it will affect the protein content of soybean meal, and directly affect the quality and use effect of soybean meal. According to whether the soybean seed coat is doped during the baking process, the soybean meal can be divided into the skinned soybean meal and the peeled soybean meal, the main difference being that the protein levels are different. (2) General processing of fermented soybean meal: mixed with soybean meal and water → cooking → inoculation → fermentation and post-cooking → drying → grinding → packaging. The main equipment includes a mixer, a cooking pot, a fermenter, a fluidized drying bed, a pulverizer and a packaging machine. Index requirements for fermented soybean meal: The solubility of protein in fermented soybean meal is 95% or more; polysaccharide can also be dissolved; smell and mouthfeel and palatability are good, no bean flavor. Third, the use of soybean meal and fermented soybean meal Soybean meal is the most abundant and widely used of 12 kinds of animal and vegetable oilseed meal products such as cottonseed meal, peanut meal and rapeseed meal. As a high protein, soybean meal is the main raw material for livestock and poultry feed. It can also be used to make pastry foods, health foods, and cosmetics and antibiotic raw materials. About 85% of soybean meal is used for poultry and pig rearing, and the various amino acids contained in soybean meal are suitable for the nutritional needs of poultry and pigs. Experiments have shown that in the absence of additional animal protein, only the amino acids contained in the soybean meal are sufficient to balance the nutrition of poultry and pigs, thereby promoting the nutrient absorption of livestock. Soybean meal is used to the maximum extent in poultry and pig breeding. It is only considered when the unit protein cost of cottonseed meal and peanut meal is much lower than that of soybean meal. In fact, soybean meal has become the benchmark for comparison of other protein sources. In the feeding process of dairy cows, the delicious and easy to digest soybean meal can increase the milk yield. Cardamom is also one of the most important oilseed meal in the breeding of beef cattle. Cardamom is also used to make pet food. A simple mixed food of corn and soybean meal has the same value as a food made with high animal protein. In recent years, soybean meal has also been widely used in aquaculture. The various amino acids contained in soybean meal can fully meet the special needs of fish for amino acids. Feeding soybean meal is generally high-temperature soybean meal, protein denaturation is more serious, poor solubility, will affect protein digestion, but also contains certain anti-nutritional factors and flatulence factors, which are for livestock, especially for young children. Adverse. However, due to the large amount of soybean meal, the price is lower than that of fishmeal, which is the main source of protein in the feed ratio. There is no better alternative. Therefore, it is a practical method to improve soybean meal, improve its digestibility and reduce its anti-nutritional factors. Fermenting soybean meal is one of the improved methods. Fermented soybean meal has the following advantages: 1 improves the solubility of soybean meal protein and facilitates digestion; 2 reduces the molecular weight of protein in soybean meal, some of which have reached the level of small peptide or even amino acid, which can be directly absorbed by animals; 3 fermented soybean meal has certain The aromatic smell and umami taste have a certain attracting effect and good palatability; 4 some polysaccharide molecules in soybean meal are also decomposed in the fermentation process, which is also beneficial for animal digestion, especially some flatulence factors. Degraded by microorganisms in fermentation, which is not possible with other processes. Fourth, the comprehensive development of the functional ingredients of soybean meal In recent years, people have done a lot of research work on the extraction, separation and purification of functional ingredients in soybean meal, fermented soybean meal and defatted soybean meal, mainly in the following aspects: 1. Extracting soy isoflavones from soybean meal 2, the use of soybean meal as the main material to prepare bioactive protein 3, soybean meal is heated to prepare soy protein 4, liquid fermented soybean meal to prepare soybean peptide
Brief introduction of deep processing technology of soybean meal and fermented soybean meal