Preparation method of blackberry pomace fermented feed

A technology for fermented feed and pomace, which is applied in the field of preparation of blackberry pomace fermented feed, can solve the problems of incomplete degradation of crude fiber, small application range, complicated production technology and technological process, etc., so as to improve sensory quality and selectivity. Strong, high feed value effect

Inactive Publication Date: 2018-10-12
江苏惠田科技开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing other types of fermented feed usually adopt composting fermentation method, the production technology and process flow are complicated, the degradation of medium and crude fiber is not complete after fermentation, the nutrients such as protein, fat and sugar are low, and the temperature in the fermentation process is uncontrollable, which is easy to cause Excessive fermentation and susceptibility to mold pollution lead to fermentation failure; at the same time, other types of fermented feeds are limited by the raw materials and preparation conditions, and the scope of use is small, and many of them are only applicable to certain poultry, or only applicable to mammals; or only certain ruminants, or only certain monogastric animals

Method used

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  • Preparation method of blackberry pomace fermented feed
  • Preparation method of blackberry pomace fermented feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Embodiment 1: Preparation of blackberry pomace fermented feed of the present invention (applicable to ruminants such as cattle and sheep)

[0082] The preparation method is as follows:

[0083] (1) prepare fermented raw material, cross 60 mesh sieve screenings after blackberry pomace is pulverized, control the particle diameter of blackberry pomace powder and cereal starch to be 250 μ m, moisture content 65%, press 180kg blackberry pomace powder and 10kg cornstarch The ratio is fully mixed, and it is used as a fermentation raw material and put into a fermentation bag for use.

[0084] (2) Preparation of mixed bacterial solution: prepare an activation solution with a high fructose syrup by-product concentration of 10 g / L, and adjust the pH.

[0085] Saccharomyces cerevisiae liquid preparation method: Dissolve 0.1kg of high-activity dry yeast powder in 12kg10g / L high fructose syrup by-product solution, adjust the activation temperature to 40°C, adjust the pH value to 5.0...

Embodiment 2

[0092] Embodiment 2: Preparation of blackberry pomace fermented feed of the present invention (applicable to monogastric animals such as pigs, rabbits, poultry)

[0093] The preparation method is as follows:

[0094] (1) prepare fermented raw material, cross 80 mesh sieve screenings after blackberry pomace is pulverized, control the particle diameter of blackberry pomace powder and cereal starch to be 180 μ m, moisture content 55%, press the ratio of 150kg blackberry pomace powder and 10kg cornstarch The ratio is fully mixed, and it is used as a fermentation raw material and put into a fermentation bag for use.

[0095] (2) Preparation of mixed bacterial solution: prepare an activation solution with a high fructose syrup by-product concentration of 20 g / L, and adjust the pH.

[0096] Saccharomyces cerevisiae liquid preparation method: Dissolve 0.1kg of highly active dry yeast powder in 12kg of 10g / L high fructose syrup by-product solution, adjust the activation temperature to...

Embodiment 3

[0103] Embodiment 3: Preparation of blackberry pomace fermented feed of the present invention (applicable to aquatic animals such as fish, shrimp, soft-shelled turtle)

[0104] (1) prepare fermented raw material, cross 60 mesh sieve screenings after blackberry pomace is pulverized, control the particle diameter of blackberry pomace powder and cereal starch to be 220 μ m, moisture content 60%, press 160kg blackberry pomace powder and 10kg cornstarch The ratio is fully mixed, and it is used as a fermentation raw material and put into a fermentation bag for use.

[0105] (2) Preparation of mixed bacterial solution: prepare an activation solution with a high fructose syrup by-product concentration of 15 g / L, and adjust the pH.

[0106] Saccharomyces cerevisiae liquid preparation method: Dissolve 0.1kg of high-activity dry yeast powder in 12kg10g / L high fructose syrup by-product solution, adjust the activation temperature to 40°C, adjust the pH value to 5.0 with 10g / L citric acid, ...

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Abstract

The present invention discloses a preparation method of a blackberry pomace fermented feed, and belongs to the technical field of microbial fermentation. The method mainly uses a high-fructose syrup by-product to activate saccharomyces cerevisiae and lactobacillus acidophilus, and subjects the saccharomyces cerevisiae and the lactobacillus acidophilus to mixed fermentation to prepare the fermentedfeed. The prepared feed is rich in nutrient substances such as crude proteins, exopoly saccharides and amino acid which is one of organic acids, and the whole fermentation process is easy to control.Meanwhile, the method can regulate the adding amount of the saccharomyces cerevisiae and the lactobacillus acidophilus, so that the prepared feed can be applied to ruminants, and can be applied to monogastric animals and aquatic animals too.

Description

technical field [0001] The invention relates to a method for preparing blackberry pomace fermented feed, and belongs to the technical field of microbial fermentation. Background technique [0002] Fresh blackberry fruit is soft and juicy, bright in color, unique in flavor and high in quality. It is rich in 20 kinds of amino acids, multivitamins and polyphenols and other biologically active substances, and has extremely high nutritional health value and economic value. [0003] Therefore, blackberry has become a representative variety of the third-generation fruit that has become popular all over the world in recent years. It has been recognized by the Food and Agriculture Organization of the United Nations as a new type of third-generation special fruit, and has also been praised as "the fruit of life" and "black diamond" by European and American countries. [0004] Blackberry was introduced to China in 1986 and has been popularized since 1994. At present, my country has be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/37A23K10/12A23K20/163
CPCA23K10/12A23K10/37A23K20/163Y02P60/87
Inventor 徐后龙程先玲朱铭张愫高敏杰李志涛詹晓北刘丽萍
Owner 江苏惠田科技开发有限公司
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