The principle and method of bean dregs fermentation feed technology

Bean curd residue is a by-product of the production of tofu and soy milk. The content of crude protein and crude fat is high, and fresh soybean slag contains crude protein. 4.7%, dried bean curd residue contains 27.7% of crude protein, which is a kind of inexpensive feed. However, most of the bean dregs are simply used directly for feeding livestock and have not been processed or simply heated by steaming. Under such a diet, not only can the feed be saved, but if it is fed improperly, it will have the opposite effect and cause losses. Use of Jinbao bean residue feed starter (see details) can effectively avoid these problems after fermentation.
1. Why does bean dregs ferment? There is a saying: â€œThe bean dregs feed pigs, the more they feed, the more they shrink.â€ This is mainly because the bean dregs contains anti-nutritional factors such as trypsin, saponin, and hemagglutinin, which hinders the action of trypsin in animals on legumes. Protein digestion and absorption, the crude protein content in bean dregs is low and the quality is poor, causing diarrhea, affecting growth, poor palatability, difficulty in digestion, and low feed efficiency. The bean curd residue is incomplete, lacks vitamins, and has little mineral content. When feeding, it must be accompanied by a certain proportion of corn, bran, green feed, and mineral elements. Moreover, bean residue is easily rancid and should not be preserved. The technology of fermenting bean dregs with the fermented conch of bean dregs will not only effectively increase the protein absorption rate, but also enable the bean dregs to be preserved for a long time.
Second, fermented soybean residue fermentation feed fermentation technology Golden bean bean residue feed fermentation agent is the use of Europe and the United States Japan and South Korea international microbial technology results, after a special Seiko compound made of a dry powder active microbial preparations, containing Bacillus, lactic acid bacteria, yeast Many functional microbial flora such as bacteria and filamentous fungi can use these microbial flora to ferment bean dregs in order to enhance the palatability of the soybean residue and increase its protein absorption and utilization. The protein in soybean dregs can be effectively degraded after fermentation, so that the content of amino acid nitrogen in soybean dregs can be greatly improved. Okara is improved in terms of deodorization, taste improvement, refined particles, purified nutrients, and barrier factors. The effective use of bean dregs, the use of fermented soybean dregs to raise livestock, than the normal feeding slaughter in advance, saving feed costs, improve the economic benefits of farmers.
Third, fermented bean dregs fermentation technology fermentation method bean dregs, corn flour each accounted for 40%, the rest can use rice bran, bran, these materials mixed control of moisture to between 60% -65%, determination method can be a hand, pointing Sew water without seeing water, loosen and loosen the ground, and then mix the bacteria with 1:5 corn flour and add it to the material. Mix well and put it in the fermenter to seal the fermentation. Fermentation method consulting Beijing Huaxia Kangyuan Technology Co., Ltd.
Fourth, the soybean residue ferment feed technical precautions 1, stacking, sealing is not compacted;
2. After the fermentation, it should be sealed immediately after it is fed;
3, can not use mildew material;
4, after the fermentation feeding amount of 30-50%;
5, Jinbao bean dregs fermented fermented bean dregs, not all bean dregs, requiring bean dregs accounted for 40%, corn flour control to 40%, wheat bran rice bran 20%, provide energy, otherwise the energy feed can not be achieved, add corn flour can guarantee The energy supply increases the sugar content in the fermented bean dregs at the same time, promotes the flavor of the fermented bean dregs and increases the palatability. In addition, bean dregs and drowning water can be used in combination, the bean dregs are controlled at about 30% to 40%, and the drowning water is controlled at about 30-40%. 20-30% of corn flour, balanced nutrition, to ensure the supply of energy and protein without waste, all of the soybean residue, the protein can not be fully utilized. Details can be consulted: Beijing Huaxia Kangyuan Technology Co., Ltd. Telephone toll-free hotline Recommended reading:
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