利用糖蜜和甜菜粕开发固态发酵饲料的初步探索  

Preliminary Research on Development of Solid State Fermentation Using Molasses and Beet Pulp

作　　者：王健 张栋 赵抒娜 吴子毅 赵金力 陈凌超 张思聪 武运 王宝 WANG Jian;ZHANG Dong;ZHAO Shuna;WU Ziyi;ZHAO Jinli;CHEN Lingchao;ZHANG Sicong;WU Yun;WANG Bao(COFCO Nutrition and Health Research Institute Co.Ltd./Beijing Engineering Laboratory of Geriatric Nutrition&Foods/Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209;COFCO Liaoning Sugar Co.Ltd.,Yingkou,Liaoning 115212;COFCO Tunhe Sugar Co.Ltd./Key Laboratory of Quality&Safety Control for Sugar Crops and Tomato,Ministry of Agriculture and Rural Affairs of the PRC,Changji,Xinjiang 831100;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052)

机构地区：[1]中粮营养健康研究院有限公司/老年营养食品研究北京市工程实验室/营养健康与食品安全北京市重点实验室,北京102209 [2]中粮糖业辽宁有限公司,辽宁营口115212 [3]中粮屯河糖业股份有限公司/农业农村部糖料与番茄质量安全控制重点实验室,新疆昌吉831100 [4]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国糖料》2021年第3期75-80,共6页Sugar Crops of China

基　　金：西部地区博士后人才资助计划(2017M613312XB);2016年新疆自治区高层次人才引进工程计划;2017年新疆自治区天池百人计划;新疆自治区自然科学基金项目(2017D01B58)资助。

摘　　要：甜菜粕和糖蜜作为甜菜糖厂的两大主要副产物,有效提升其附加值对甜菜糖厂具有重要意义。由于甜菜湿粕的含水量偏高,不宜保存,而糖蜜下游客户单一,液体形态在运输储运上也存在不便之处,价格偏低。本文以甜菜粕和糖蜜为共同原料,通过添加乳酸菌种开展固态发酵试验,检测发酵后的理化指标并结合感官评价以综合评价固态发酵的质量。研究表明,在甜菜粕发酵中同时添加乳酸菌种和一定量糖蜜,发酵终产物的粗蛋白含量可达14.49%,粗纤维含量可达12.30%,干物质消化率可达82.14%,表明发酵进程可以强化甜菜粕原料的营养价值,提高动物对饲料的消化利用。此外,乳酸含量有所提高,可达2.65%,有利于降低发酵体系pH值,抑制杂菌生长,并且添加糖蜜的发酵甜菜粕感官品质也得到提升,具有酸香气味,整体感官评价达到了优等级。通过将甜菜粕与糖蜜共同发酵,可以提升发酵甜菜粕的品质,并有助于解决甜菜粕贮藏期短和糖蜜储存运输不便的问题。As two main by-products of beet sugar production,the sugar beet pulp and molasses are important for sugar factory to increase added value effectively.Because of high water content of wet beet pulp,it is not suitable for preservation,meanwhile,the downstream customers of molasses are single,the liquid form is also inconvenient in storage and transportation,and the both price is on the low side.In this paper,both beet pulp and molasses were used as raw materials,and solid state fermentation experiments are carried out by adding lactic acid bacteria.The quality of solid state fermentation products was comprehensively evaluated by physical and chemical indicators after fermentation combined with sensory evaluation.The results showed that adding both lactic acid bacteria and a certain amount of molasses in beet pulp,the crude protein content of the final product of fermentation,the crude fiber content and the digestibility of dry matter reached 14.49%,12.30%and 82.14%,respectively,which indicated that thefermentation processcould strengthen thenutritional valueofbeetpulp rawmaterialsand improvethedigestion and utilization of feed for animals.Moreover,the content of lactic acid increased by 2.65%,which was beneficial to reduce the pH value of fermentation system,inhibit the growth of infectious microbe,and the sensory quality of fermented beet pulp with added molasses was also improved,it had sour flavor,and the overall sensory evaluation reached the top grade.By co-fermentation of beet pulp with molasses,the quality of fermented beet pulp can be improved,and it is also helpful to solve the problems of short storage period of beet pulp and inconvenient trans⁃portation and storage of molasses.

关 键 词：甜菜 糖蜜 甜菜粕 固态发酵 饲料 

分 类 号：S566.3[农业科学—作物学]