中国乳业 ›› 2026, Vol. 0 ›› Issue (6): 40-48.doi: 10.12377/1671-4393.26.06.05

• 反刍动物营养与健康养殖专题 • 上一篇    下一篇

辅料类型和混合比例对豆渣发酵参数及营养成分的影响

王家骏, 韦竣玲, 田晨丰, 邓铭, 刘德武, 孙宝丽*, 郭勇庆*   

  1. 华南农业大学动物科学学院,广东广州 510642
  • 出版日期:2026-06-25 发布日期:2026-07-22
  • 通讯作者: *孙宝丽（1981-）,女,河南许昌人,博士,教授,研究方向为动物健康养殖与安全生产、营养与免疫、饲料资源开发利用等;郭勇庆（1981-）,男,河北邯郸人,博士,副教授,研究方向为反刍动物营养与健康养殖。
  • 作者简介:王家骏（2002-）,男,广东梅州人,在读硕士,研究方向为动物健康养殖与安全生产、动物遗传育种与繁殖;韦竣玲（2001-）,女,贵州黔南布依族苗族自治州人,硕士,研究方向为动物健康养殖与安全生产;田晨丰（2001-）,男,山西晋城人,硕士,研究方向为动物健康养殖与安全生产;邓 铭（1986-）,男,湖南石门人,土家族,博士,研究方向为动物健康养殖与安全生产、牧草种植与加工利用;刘德武（1966-）,男,安徽肥东人,博士,教授,研究方向为动物遗传育种与繁殖、动物健康养殖与安全生产。
  • 基金资助:
    广东省现代农业产业技术体系牛羊创新团队-副首席岗位专家项目（粤农农函〔2025〕106号）

Effects of Type and Mixing Ratio of Auxiliary Materials on Fermentation Parameters and Nutrient Composition of Soybean Residues

WANG Jiajun, WEI Junling, TIAN Chenfeng, DENG Ming, LIU Dewu, SUN Baoli*, GUO Yongqing*   

  1. College of Animal Science,South China Agricultural University,Guangzhou Guangdong 510642
  • Online:2026-06-25 Published:2026-07-22

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摘要： [目的] 针对鲜豆渣水分过高难以直接发酵的问题,研究干燥辅料类型及混合比例对豆渣发酵参数的影响,筛选适宜的发酵工艺。[方法] 选取木薯酒糟渣、玉米芯粉和水稻秸秆粉作为水分调节辅料,设置3 个混合比例（92∶8、84∶16和76∶24）,并以纯豆渣作为高水分对照组。所有组别均接种1×107 CFU/g的植物乳杆菌,发酵30 天后测定相关指标。[结果] 玉米芯粉和水稻秸秆粉能有效降低物料水分,提高发酵品质;其中玉米芯粉组在84∶16比例下乳酸含量最高,感官品质优良。而在76∶24的高辅料比例下,玉米芯粉组出现局部霉变,提示了物料压实度与水分的临界平衡点。木薯酒糟渣组因高灰分带来的强缓冲性及缺乏水溶性碳水化合物,导致pH值显著高于其他组。[结论] 玉米芯粉按84∶16比例混合是优化豆渣发酵与营养保留的最佳工艺。

关键词: 豆渣, 发酵技术, 发酵参数, 营养价值

Abstract: [Objective] Aiming at the problem that fresh soybean residues are difficult to ferment directly due to excessively high moisture content,this study was conducted to explore the effects of types and mixing ratios of dry auxiliary materials on the fermentation parameters of soybean residues,and to screen out suitable fermentation processes.[Method] Cassava distillers' grains,corn cob powder and rice straw powder were selected as moisture-regulating auxiliary materials.Three mixing ratios （92∶8,84∶16 and 76∶24） were set,with pure soybean residues as the high-moisture control group.All groups were inoculated with Lactobacillus plantarum at 1×107 CFU/g,and related indexes were determined after 30 days of fermentation.[Result] Corn cob powder and rice straw powder could effectively reduce the moisture content of materials and improve fermentation quality.Among them,the corn cob powder group had the highest lactic acid content and excellent sensory quality at the mixing ratio of 84:16.However,local mould growth occurred in the corn cob powder group at the high auxiliary material ratio of 76∶24,indicating a critical equilibrium point between material compaction and moisture.Due to the strong buffering capacity caused by high ash content and the lack of water-soluble carbohydrates,the pH value of the cassava distillers' grains group was significantly higher than that of other groups.[Conclusion] Mixing soybean residues with corn cob powder at a ratio of 84∶16 is the optimal process for optimizing soybean residue fermentation and nutrient retention.

Key words: soybean residue, fermentation technology, fermentation parameters, nutritional value

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