Further discussion on Soybean Enzymatic hydrolyzed protein (fermented Soybean meal)

Ladies and gentlemen, let's actively discuss the effect of fermented soybean meal. Talk about the color, smell, price and so on of the current products. Which one is more stable and ideal? ours is golden (or slightly light). If you need to know, you can contact me at 13582850857, and your understanding of drying is that the drying effect is good (strong fragrance, reduced activity, bright color). Natural drying (activity is high, color is not good-looking, fragrance is not as good as drying), Tangshan Hongshengyuan Feed Co., Ltd. adopts the method of rotary barrel low temperature drying, using clean hot air, and the contact temperature with the material is 60-70 degrees. The loss of living bacteria is very low at this temperature. With regard to small peptides, the detection method is not very convenient (ordinary manufacturers do not have equipment), that is, 30%, small peptides are sticky and can be mixed with fermented soybean meal and water at 1:1, hold by hand, feel viscosity, because small peptides are sticky and soluble in water. On water solubility, you can choose the proportion of 10:1 to see the water solubility, compare the dissolution rate, fast quality. For the selection of bacteria, manufacturers who do better generally mainly use lactic acid bacteria, yeasts, Bacillus, and, of course, natto, some use anaerobic, oxygen-consuming and facultative anaerobic fermentation. Lianbao uses the latter, using multi-temperature image, solid-liquid combination of oxygen-consuming facultative anaerobic, (Bacillus, yeast belongs to oxygen-consuming bacteria, consuming starch, degrading oligosaccharides, secreting protease. Degrade proteins to form peptides. This is also a problem of the yield before and after fermentation. Generally speaking, the yield of fermented soybean meal is 86% Mur92%. The yield of good fermented soybean meal products is generally no more than 90%, about 88%, because the fermentation is complete and the degradation rate of macromolecular protein is high. If Aspergillus Niger is used in fermentation, Aspergillus Niger and Aspergillus oryzae are common, there is more protein growth before and after fermentation, more hyphae are produced in the fermentation process, and the yield is high. Because good fermented soybean meal uses peeled soybean meal with more than 46 protein as raw material, it is required to increase about 4 proteins before and after fermentation, so it is easy to use Aspergillus oryzae, but there are advantages and disadvantages after all. The mycelium produced by fermentation can not only improve the protein, but also affect the palatability, which is the problem of the quality of fermented soybean meal. Lactic acid bacteria belong to anaerobic bacteria, which adapt to anaerobic fermentation, enhance palatability, reduce ph and inhibit miscellaneous bacteria in the process of fermenting soybean meal. Natto bacteria, the main effect is to improve the body immunity, strong strain activity, can reduce and treat cardiovascular and cerebrovascular diseases. High temperature resistance, high temperature survival rate, can improve the activity of fermented soybean meal. Everyone spoke actively, talking about their own feelings of use, what is better, a more direct identification method, and so on. If you are interested, you can contact me and look forward to exchanges and cooperation with you. 13582850857 attachment to Wentao: you need to log in to download or view the attachment. No account number? Registration-preferably proved by the test results of a large pig farm. I think fermented soybean meal is a good thing, the key is your fermentation technology? The fermentation conditions are very strict, for fear that the fermentation process will be contaminated. -- fermentation technology? the fermentation major of Huazhong Agricultural University is very strong, and we have all considered what can be considered. Beijing Jintaide's excellent tonic and Wuhan Bang's Peptide Gold are all from Huazhong Agricultural University. We are not as famous as them now, but everything is the same. The price also has an advantage. Hongshengy888 in 2009-9-1 11:45 added the following precisely because our fame is not as big as theirs, so we are more strict in the quality control. The most important thing is to do a good job in product quality. the formation of fame takes time and means! Simply look at the picture, the product is very good. Thank you, Brother Ma, for your praise. What will happen to the high-protein feed containing probiotics on the market? -- is it enzymatic hydrolysis or fermentation? These two things are different in concept? I asked for advice. Similarly, fermentation produces enzyme, our real name should be soybean enzymatic hydrolyzed protein, because the effect of enzymatic hydrolysis is good, but it is produced by fermentation. Many of the so-called fermented soybean meal are fermented by a single strain, and we use the fermentation technology of multi-strain and multi-temperature image, solid-liquid combination. You can take a look at the relevant reports. Fermented soybean meal is the most popular term. Hongshengy888 in 2009-9-2 08:40 to add the following content you can tell the quality of fermented soybean meal by the smell of fermentation, because some manufacturers add inorganic nitrogen to it, the test is also 50 protein, but the effect is much worse. Hongshengy888 added at 15:29 on 2009-9-3 why the following content is not supported-- I would like to correct this time, I am from Beijing Jintaide, Wuhan Wuhan Bang de does not cooperate with Huazhong Agricultural University, they do not have Huanong's technical authorization, but we Beijing Jintai have I hope you can distinguish clearly-their technology is also from Huazhong Agricultural University. Have you heard of Danongwei in Shenzhen? Is an American company that produces yeast fermentation products-Yikang. If you are interested, you can learn about it.