Abstract：the principal constituent and the colony total of the waste food has carried on the analysis, its principal constituent is the carbohydrate, the thick protein, and the crude fat, respectively is 35.12%, 25.12%, 23.74%, the 55.41 percent of the thick protein is nonprotein nitrogen, colony total in 4.5×1010/g above; The microwave (2450Hz, 900w) exposes 15Min to be able to kill and extinguishes all microorganisms in the waste food , antiseptically compares with 121 ℃ high pressure steam, can greatly reduce the antiseptic time, also avoids maillard reaction. which the long time high temperature causes; The excessively single factor and 4 factors 3 levels (L9 34) the orthogonal experiment carries on the optimization to the multi- mold mushroom spawns fermentation dining reject production protein feed fermentation condition.The result indicated that, The best fermentation condition for fermentation time 24 h, produces Candida tropicalisC01，Saccharomyces cerivisiae S0201, Lactobacillus plantarumL0211 is 6: 3: 1, the 2.5 percent of the recruitment is (NH4)2SO4, raw material allocated proportion (dining reject: bran) 6: 4, inoculum size is 3%, the temperature 30 ℃. In this foundation, carries on the expanded experiment, finally demonstrated, the fermentation initial period uses the heat preservation, the fermentation later period uses stirs measure control fermentative process and so on in the radiation the temperature large scale undulation, after its fermentation the real protein content and the increment obviously are higher than does not have any controls the warm nature fermentation. After the fermentation the matrix in 70 ℃ passes the air seasoning to make 280min to obtain the end product, its water content approximately 10%, the thick protein content is 20.01%, the real protein content is 13.85%, product luster yellow brown, slight sour odor, has the obvious tune to be fragrant, does not have the unusual smell.
