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Preparation method of feed preservative

A technology of preservatives and feed, applied in food ingredients containing natural extracts, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of low utilization rate of plant antiseptic active substances, poor stability of organic preservative active substances, etc. , to achieve good fresh-keeping effect, not easy to disperse, not easy to volatilize

Inactive Publication Date: 2018-06-01
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the technical problems of poor stability of organic preservative active substances and low utilization rate of plant antiseptic active substances, and provides a preparation method of feed preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of a feed preservative, comprising the steps of:

[0031] (1) Carrier pretreatment: use fig wine pomace as carrier, add enzyme preparation enzymolysis in fig wine pomace; the addition amount of described enzyme preparation is 0.5% of the mass of fig wine pomace, and described enzyme preparation consists of Laccase, pectinase, cellulase, hemicellulase, β-glucosidase, α-rhamnosidase, lignin peroxidase, manganese peroxidase;

[0032] (2) Loading active ingredients: adding twister peel extract, banana peel extract, allicin, persimmon peel vinegar and konjac fine powder to the enzymatically hydrolyzed fig wine pomace, and then mixing and stirring to obtain a mixture;

[0033] (3) Drying: The mixture obtained in (2) was dried by microwave drying until the moisture content was 12%.

[0034] The fig winemaking pomace is obtained by the following treatment process: (1) fig pretreatment: wash the figs, peel them, and mash them into pulp; (2) blending: use pl...

Embodiment 2

[0040] A preparation method of a feed preservative, comprising the steps of:

[0041] (1) Carrier pretreatment: use fig wine pomace as carrier, add enzyme preparation enzymolysis in fig wine pomace; the addition amount of described enzyme preparation is 0.1% of the mass of fig wine pomace, and described enzyme preparation consists of Laccase, pectinase, cellulase, hemicellulase, β-glucosidase, α-rhamnosidase, lignin peroxidase, manganese peroxidase;

[0042] (2) Loading active ingredients: after adding fig peel extract, banana peel extract, allicin, persimmon peel vinegar, soluble starch, sodium carboxymethylcellulose and sodium alginate to the enzymatically hydrolyzed fig wine pomace Mix and stir to obtain a mixture;

[0043] (3) Drying: The mixture obtained in (2) was dried by microwave drying until the moisture content was 15%.

[0044] The fig winemaking pomace is obtained by the following treatment process: (1) fig pretreatment: wash the figs, peel them, and mash them i...

Embodiment 3

[0050] A preparation method of a feed preservative, comprising the steps of:

[0051] (1) Carrier pretreatment: use fig wine pomace as carrier, add enzyme preparation enzymolysis in fig wine pomace; the addition amount of described enzyme preparation is 1% of the mass of fig wine pomace, and described enzyme preparation consists of Laccase, pectinase, cellulase, hemicellulase, β-glucosidase, α-rhamnosidase, lignin peroxidase, manganese peroxidase;

[0052] (2) Loading active ingredients: add twister peel extract, banana peel extract, allicin, persimmon peel vinegar and soluble starch, corn flour, konjac fine powder, agar powder, gelatin to the fig wine pomace after enzymolysis , sodium carboxymethyl cellulose, and sodium alginate and then mix and stir evenly to obtain a mixture;

[0053] (3) Drying: The mixture obtained in (2) was dried by microwave drying until the moisture content was 10%.

[0054] The fig winemaking pomace is obtained by the following treatment process: (...

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Abstract

The invention discloses a preparation method of a feed preservative. The preparation method comprises the following steps of (1) performing carrier pretreatment: using fig wine brewing fruit residuesas a carrier, adding an enzyme preparation to the fig wine brewing fruit residues, and performing enzymolysis; (2) loading active components: adding a rhodomyrtus tomentosa peel extract, a banana peelextract, garlicin, persimmon peel vinegar fluid and an adhesive to the fig wine brewing fruit residues after enzymolysis, and performing uniform mixing and stirring so as to obtain a mixture; and (3)performing drying: drying the mixture obtained in the step (2) through microwave drying until the percentage content of moisture is 10-15%. The feed preservative disclosed by the invention is good instability, sterilized active substances are not liable to volatilize, and the agglomerating properties of the feed preservative are good; after the feed preservative is applied to fresh keeping of afeed, the fresh keeping effect is good; and besides, digestion and absorption of the feed can also be promoted.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to a preparation method of a feed preservative. Background technique [0002] The general preparation method of fig fruit wine is to select ripe and fresh figs, wash them, cut off the stalks, and pound them slightly; pour them into a wine container, add white wine and honey, stir, seal and soak for about 1 month; filter after opening Remove the slag and eat immediately. The fig fruit wine in the prior art needs to be filtered after brewing, and the filtered fig pomace often has higher nutritional value and utilization value, and direct discarding will cause a waste of resources. [0003] Feed preservatives are additives added to feed to delay or prevent feed fermentation and spoilage, such as sodium benzoate, sorbic acid, dehydroacetic acid, parabens, etc. In the prior art, the plants with antiseptic effect are mainly crushed and directly added to feed materials for processing, or in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3535A23L3/3562A23L3/3571
CPCA23L3/3472A23L3/3535A23L3/3562A23L3/3571A23V2002/00A23V2250/5066A23V2250/5118A23V2200/10A23V2250/21A23V2250/212A23V2250/5026A23V2250/5024A23V2250/502A23V2250/51082
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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