浙江农业科学

浙江农业科学 ›› 2025, Vol. 66 ›› Issue (10): 2511-2516.DOI: 10.16178/j.issn.0528-9017.20250331

• 资源与环境 • 上一篇    下一篇

黄酒糟发酵饲料的制备及其工艺优化研究

姚晓红1(), 胡家璧2, 赵志伟1, 孙宏1, 周航海1, 王新1, 吴逸飞1, 徐欢根2,*(), 汤江武1,*()   

  1. 1.浙江省农业科学院 环境资源与土壤肥料研究所,浙江 杭州 310021
    2.浙江科盛饲料股份有限公司,浙江 绍兴 312000
  • 收稿日期:2025-05-04 出版日期:2025-10-11 发布日期:2025-10-21
  • 通讯作者: 汤江武(1971—),男,浙江武义人,研究员,硕士,研究方向为农业废弃物资源化处理技术方面的研究,E-mail:tangjiangwu@sina.com;徐欢根(1967—),男,浙江绍兴人,高级畜牧师,本科,研究方向为动物营养和饲料加工,E-mail:609207665@qq.com。
  • 作者简介:姚晓红(1972—),女,山西阳泉人,副研究员,硕士,研究方向为农业废弃物资源化利用,E-mail:yun6967@163.com。
  • 基金资助:
    绍兴院地合作项目“绍兴黄酒糟原料品质提升及豆粕替代配套示范”

Study on the preparation and process optimization of fermented feed from Huangjiu lees

YAO Xiaohong1(), HU Jiabi2, ZHAO Zhiwei1, SUN Hong1, ZHOU Hanghai1, WANG Xin1, WU Yifei1, XU Huangen2,*(), TANG Jiangwu1,*()   

  1. 1. Institute of Environment, Resource, Soil and Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang
    2. Zhejiang Kesheng Feed Co., Ltd., Shaoxing 312000, Zhejiang
  • Received:2025-05-04 Online:2025-10-11 Published:2025-10-21

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摘要：

本研究旨在对黄酒糟发酵饲料的制备进行发酵工艺优化。通过单因素试验,以小肽和乳酸为主要发酵产物,确定黄酒糟发酵的最佳料水比、菌种接种量、菌种接种比例、发酵时间,并通过3因素3水平正交试验探究料水比、菌种接种量、发酵时间等发酵参数对黄酒糟发酵产物中小肽和乳酸含量的影响。单因素试验结果显示,添加5%的糖蜜可显著提高小肽含量,最佳工艺为料水比1∶0.4、菌种接种量1.0%、菌种接种比例1∶1∶1、发酵时间6 d;正交试验结果显示,在料水比1∶0.4、菌种接种量1.5%、发酵时间5 d的发酵条件下小肽含量最高,为119.11 mg·g-1,乳酸含量为0.53 g·kg-1。本研究获得最佳黄酒糟发酵工艺为:黄酒糟80%、麸皮20%、糖蜜5%、料水比1∶0.4、菌种接种量1.5%、菌种接种比例1∶1∶1、发酵时间5 d。

关键词: 黄酒糟, 固态发酵, 发酵工艺, 正交试验

Abstract:

This study aims to optimize the fermentation process for preparing fermented feed from Huangjiu lees. Through single-factor experiments, using small peptides and lactic acid as primary fermentation products, the optimal feed-to-water ratio, microbial inoculum volume, microbial inoculum ratio, and fermentation time were determined. A three-factor three-level orthogonal experiment was conducted to investigate the effects of feed-to-water ratio, microbial inoculum volume, and fermentation time on small peptide and lactic acid contents in fermented products. The results of single-factor analysis showed that adding 5% molasses significantly enhanced small peptide contents, with optimal parameters being feed-to-water ratio of 1∶0.4, microbial inoculum volume of 1.0%, microbial inoculum ratio of 1∶1∶1, and fermentation time for 6 d. The orthogonal experiment demonstrated that the highest small peptide content of 119.11 mg·g-1 and lactic acid content of 0.53 g·kg-1 were achieved under feed-to-water ratio of 1∶0.4, microbial inoculum volume of 1.5%, and fermentation time for 5 d. The optimized fermentation process was determined as 80% Huangjiu lees, 20% wheat bran, 5% molasses, feed-to-water ratio of 1∶0.4, microbial inoculum volume of 1.5%, microbial inoculum ratio of 1∶1∶1, and fermentation time for 5 d.

Key words: Huangjiu lees, solid-state fermentation, fermentation process, orthogonal experiment

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