CN102308911A - Coarse grain beer fermentation forage and its preparation method - Google Patents

Abstract

A coarse grain beer fermentation forage and its preparation method belong to the forage field. By the use of coarse grains as basic raw materials, the forage provided by the invention is fermented by beer production technology and has an obvious effect of improving the quality of live pigs. The preparation method of the forage comprises the following steps of: selecting raw materials in proportion, followed by crushing, dipping, liquefaction, insulation, ingredient saccharification, protein decomposition, saccharification, enzyme killing, filtering, boiling, deposition, cooling and fermentation to form a finished product. After fermentation, the nutritive value of the routine coarse grain forage has changed dramatically: crude fibre is decreased by 23.53%; effective phosphor is raised by 57.58%; PH is decreased from 6.85 to 4.96; crude protein is raised by 13.90% on original basis; digestible energy is increased by 3.65% on the original basis; total calcium is raised by 7.87% on the original basis; lysine is increased by 7.25% on the original basis; and probiotics in the fermentation forage is 61.5 times than common probiotics in the market.

Description

Coarse food grain beer fermentation feed and preparation method thereof

Technical field

The present invention relates to a kind of feed, specifically a kind of coarse food grain beer fermentation feed.

Background technology

Under the condition of intensive pig production, pig eats is to be that master's join (mixing) closed feed with raw materials such as corn, dregs of beans, fish meal.The feed diet of refining day by day, its crude fiber content are very low, cause live pig " rich man's diseases " such as digestive functional disturbance, constipation to occur, have influenced the raising of the benefit of raising pigs.In fact, let live pig have some coarse food grain, in daily ration, keep suitable crude fiber content, for reduce feeding cost, to improve the effect of live pig production performance obvious.But, too many if coarse food grain is eaten, will influence digestion, too much cellulose also can cause symptoms such as intestinal obstructions.The live pig of feeding with coarse food grain, is compared with external quality product though can satisfy people's basic demand aspect hair color, body weight gain, resistance against diseases, the meat sense organ, also has a certain distance.

In feed, adding vinasse is one of methods commonly used at present, and brewex's grains are main byproducts of brewing industry, are to be raw material with the barley, the residue in the fermented extracted seed behind the soluble-carbohydrate.Every production 1t beer approximately produces the brewex's grains of 1/4t, and China's brewex's grains annual production has reached more than 1,000 ten thousand t, and in continuous increase.Brewex's grains contain rich in protein, amino acid and trace element.But vinasse feed pigs and should not contain alcohol and acetic acid by excessive vinasse, and generally not suiting, it is excessive to feed.Because feed in a large number, not only be prone to cause poisoning, but also can be owing to the contained nutritional imbalance of alcohol causes constipation.Although the brewex's grains fermented feed is in the comprehensive utilization that solves brewery's byproduct and practice thrift and certain advantage is being arranged aspect the feed grain, improving aspect the live pig quality and not obvious.

Summary of the invention

The object of the present invention is to provide a kind of coarse food grain beer fermentation feed, this feed is basic material with the coarse food grain, forms through process for beer production fermentation, and effect is obvious improving aspect the live pig quality.The invention still further relates to its preparation method.

The present invention solves the technical scheme that its technical problem takes: this coarse food grain beer fermentation feed, it is characterized in that with the coarse food grain that comprises corn, dregs of beans, Fructus Hordei Germinatus, wheat bran and rice chaff be raw material, and process through beer fermentation technology.

Described coarse food grain constitutes the weight portion proportioning: corn 63, dregs of beans 27, Fructus Hordei Germinatus 7, wheat bran 2, rice chaff 1, salt 0.5,7658 amylase 1 and hops 7.

The preparation method of coarse food grain beer fermentation feed is:

Choose raw material in proportion

(1) preparation of corn dregs of beans face: corn is after cleaning, remove the peel, removing embryo, and baking is 20 minutes in baking oven, is ground into corn flour then; Dregs of beans crushed after being dried powdered mixes with corn flour;

(2) batching, dipping: in corn dregs of beans flour mixed with adulterants, add 1/2 wheat bran, all rice chaff and 7658 amylase, add 45 ℃ warm water immersion 20 minutes then, make the suction of corn dregs of beans face portion; Fructus Hordei Germinatus water in advance dipping;

(3) liquefaction, insulation: dipping back rising temperature to 80 ℃, be incubated 20 minutes, this is to liquefy for the first time; And then be warming up to 102 ℃, and being incubated 10 minutes, this is liquefaction for the second time; The fully gelatinization of starch this moment; With iodine solution test, as do not have blue reaction and get final product;

(4) saccharification batching, insulation: the mash temperature after will liquefying is reduced to 68 ℃, adds remaining wheat bran, salt and Fructus Hordei Germinatus, adds water and suitably regulates pH value 5.3～5.5, and dipping is 20 minutes under 45 ℃;

(5) protein breakdown: insulation is 30 minutes under 56 ℃ of temperature, and temperature rises to 68 ℃ then, is incubated 60 minutes;

(6) enzyme that goes out: temperature is risen to 78 ℃ of enzymes that go out, and the time is 10 minutes;

(7) filter: use filter pressure filtration, filtrating and solid residue are suitably separated;

(8) boil: the wheat juice after the filtration injects in the boiling pot, boils, and divides three times therebetween and adds hops, and the addition of hops is the percetage by weight 0.15% of wheat juice, and the amount by 0.6 grams per liter wheat juice adds salt simultaneously;

(9) deposition, cooling: remove with whirlpool tank and to comprise that hops are poor, the sediment of albuminate in the wheat juice, preventing that these materials from bringing to influences fermented quality in the yeast propagating tank; The wheat juice temperature of post precipitation is reduced to 8～10 ℃;

(10) fermentation: cooled wheat juice is injected in the yeast propagating tank, treat that being about to required yeast starter after part wheat juice flows into adds in the groove, yeast is risen as early as possible send out, the addition of yeast starter is the percetage by weight 0.6%～0.8% of wheat juice; To the oxygen supply of ventilating of wheat juice; And impel yeast to be scattered in equably in the wheat juice; After adding yeast, continue stream in the yeast propagating tank and add wheat juice, and prevent that zymotic fluid from overflowing; The liquid fermentation phase needs 6～9 days time;

Solid residue also uses yeast starter to ferment, and the addition of yeast starter is the percetage by weight 0.6%～0.8% of solid residue, and yeast phase got final product in 36 hours;

Two kinds of fermentates after the mixing, get finished product.

The invention has the beneficial effects as follows:

After coarse food grain is handled through above-mentioned a series of process; Conversion has taken place in composition; With starch in corn and the dregs of beans and proteolysis; Become low molecular sugar and amino acid to high molecular starch and protein, the sugar of fermentability is produced ethanol and carbon dioxide and other materials at the effect bottom fermentation of yeast.Amino acid helps the breeding of yeast.The adding of wheat bran and rice chaff is in order to replenish the deficiency of beta amylase, and the content of vitamin b family in the later stage supplement feed.

Table one: the nutritional labeling before and after the coarse food grain feed fermentation changes, and is air-dry back detected value.

Can be known that by last table huge variation has taken place the nutritive value of the conventional coarse food grain feed in fermentation back, these change lists are present:

What 1. change noticeably is that crude fibre has descended 23.53%; Crude fibre is one of main component that constitutes the plant feed cell membrane; The result of fermentation has destroyed this confluent monolayer cells wall; Make the nutritional labeling of ensconcing in the intracellular cytoplasm be able to fully discharge, and fully contact, thereby improved the digestibility of animal greatly feed with the digestive juice of animal.

2. change the maximum variation that also has available phosphorus; Available phosphorus has improved 57.58%, and the many forms with phytate phosphorus of the phosphorus in the plant exist, and phytate phosphorus is the phosphorus that is not easy by animal institute digestibility and utilization; In fermentation; Phytate phosphorus is decomposed by fermentative microorganism in a large number, thereby discharges the combination phosphorus in the phytate phosphorus, becomes the available phosphorus state.

In fact, after fermentation, huge variation has also taken place in the form of calcium, and the calcium that adds in the feed mainly is calcium carbonate, after fermentation, become calcium lactate, and calcium lactate is a kind of very favourable calcium form, helps animal digesting and assimilating calcium.

3. after the conventional feed fermentation, PH drops to 4.96 from 6.85, and this is because the result of lactic acid producing in the fermentation, and this PH will help the breeding of enteron aisle beneficial microorganism, help the acidifying enteron aisle, help digesting and assimilating of feed.

4. other as crude protein improved 13.90% on the original basis, digestible energy improved 3.65% on original basis, total calcium improved 7.87% on the original basis, lysine improved 7.25% on original basis.

5. also having produced the little beneficial microbe of conventional feed after the fermentation, is 4.86 hundred million/gram like the quantity of lactic acid bacteria after fermentation, is 1314 times before the fermentation; The quantity of saccharomycete after fermentation is 1.26 hundred million/gram; Be 2520 times before the fermentation, and before the fermentation, basic few this quasi-microorganism that exists.

We know that the probiotic products bacteria containing amount on the market generally is 50～20,000,000,000/gram; In 20,000,000,000/gram; Consumption in feed is 0.05%; Then add on the market behind the common probio, the probio quantity that exists in the feed is 0.1 hundred million/gram, and the total bacteria count that exists in our fermented feed i.e. 6.12 hundred million/gram; Be that the probio that exists in the fermented feed is 61.2 times of the common probio of adding on the market.In addition, it is pointed out that fermentation coarse food grain beer feed after, generally can be directly with the wet feed chicken etc. that feeds pigs; So the probio that wherein exists is viable bacteria, vigor is high; After getting in the animal body, ability direct fermentation effect, and the solid powder probio of adding on the market is the hypopus state; After getting in the animal body, need imbibition, just can give full play to function and effect after the activation.So, being present in the common probio on probio and the market of directly adding in the fermented feed, the ageing of its effect is different fully, the probio in the fermented feed is ageing to be much better than commercially available probiotic products.

The specific embodiment

This coarse food grain beer fermentation feed is to be raw material with the coarse food grain that comprises corn, dregs of beans, Fructus Hordei Germinatus, wheat bran and rice chaff, processes through beer fermentation technology.Described coarse food grain constitutes the weight portion proportioning: corn 63, dregs of beans 27, Fructus Hordei Germinatus 7, wheat bran 2, rice chaff 1, salt 0.5,7658 amylase 1 and hops 7.

The preparation method of coarse food grain beer fermentation feed is:

Choose raw material in proportion

(1) preparation of corn dregs of beans face: corn is after cleaning, remove the peel, removing embryo, and baking is 20 minutes in baking oven, is ground into corn flour then; Dregs of beans crushed after being dried powdered mixes with corn flour;

(2) batching, dipping: in corn dregs of beans flour mixed with adulterants, add 1/2 wheat bran, rice chaff and 7658 amylase, add 45 ℃ warm water immersion 20 minutes then, make the suction of corn dregs of beans face portion; Fructus Hordei Germinatus water in advance dipping;

(3) liquefaction, insulation: dipping back rising temperature to 80 ℃, be incubated 20 minutes, this is to liquefy for the first time; And then be warming up to 102 ℃, and being incubated 10 minutes, this is liquefaction for the second time; The fully gelatinization of starch this moment; With iodine solution test, as do not have blue reaction and get final product;

(4) saccharification batching, insulation: the mash temperature after will liquefy is reduced to 68 ℃, adds remaining wheat bran, salt and Fructus Hordei Germinatus slightly, adds water and suitably regulates pH value 5.3～5.5, under 45 ℃, floods 20 minutes;

(5) protein breakdown: insulation is 30 minutes under 56 ℃ of temperature, and temperature rises to 68 ℃ then, is incubated 60 minutes;

(6) enzyme that goes out: temperature is risen to 78 ℃ of enzymes that go out, and the time is 10 minutes;

(7) filter: use filter pressure filtration, filtrating and solid residue are suitably separated;

(8) boil: wheat juice after the filtration injects in the boiling pot, boils, and divides three times therebetween and adds hops, and is each 1/3, and the addition of hops is the percetage by weight 0.15% of wheat juice, and the amount by 0.6 grams per liter wheat juice adds remaining salt simultaneously;

(9) deposition, cooling: remove with whirlpool tank and to comprise that hops are poor, the sediment of albuminate in the wheat juice, preventing that these materials from bringing to influences fermented quality in the yeast propagating tank; The wheat juice temperature of post precipitation is reduced to 8～10 ℃;

(10) fermentation: cooled wheat juice is injected in the yeast propagating tank, treat that being about to required yeast starter after part wheat juice flows into adds in the groove, yeast is risen as early as possible send out, the addition of yeast starter is the percetage by weight 0.6%～0.8% of wheat juice; To the oxygen supply of ventilating of wheat juice; And impel yeast to be scattered in equably in the wheat juice; After adding yeast, continue stream in the yeast propagating tank and add wheat juice, and prevent that zymotic fluid from overflowing; The liquid fermentation phase needs 6～9 days time;

Solid residue also uses yeast starter to ferment, and the addition of yeast starter is the percetage by weight 0.6%～0.8% of solid residue, and yeast phase got final product in 36 hours;

Two kinds of fermentates after the mixing, get finished product.

Utilize the feed and the contrast test of common coarse food grain feed aspect the black pig in the empty river of nursing of method for preparing, aspect feeding, except that feed, all the other are all identical.Two kinds of feeds respectively select 50 to feed.The result sees table two.

The black pig in empty river is gained the name with its place of production and hair color, mainly is distributed in the astonished river valley across the domestic apprentice in Shandong in history, is the producing region, center with the Jiyang County, mainly is distributed in ground such as Jiyang, Qihe, Linyi, Shanghe, Huimin.The black pig in empty river is the pig kind through selecting and remain according to qualifications for a long time under the raising condition that is the master with the green and rough feeds; Belong to the black pig of North China type; Study through the expert; Characteristics such as this pig kind has that adaptability is strong, reproductive capacity is high, fat content is high between crude feed tolerance, strong stress resistance, flesh, meat is good are that the typical case in the China domestic black pig represents and fitst water kind.

Table two: the black pig effect comparison in the empty river of common coarse food grain feed and coarse food grain beer fermentation forage feed

Described coarse food grain constitutes proportioning and is not limited to the foregoing description, can adjust as required.

Claims (3)

1. a coarse food grain beer fermentation feed is characterized in that with the coarse food grain that comprises corn, dregs of beans, Fructus Hordei Germinatus, wheat bran and rice chaff be raw material, processes through beer fermentation technology.

2. coarse food grain beer fermentation feed according to claim 1 is characterized in that, described coarse food grain constitutes the weight portion proportioning and is: corn 63, dregs of beans 27, Fructus Hordei Germinatus 7, wheat bran 2, rice chaff 1, salt 0.5,7658 amylase 1 and hops 7.

3. the preparation method of a coarse food grain beer fermentation feed according to claim 1 or claim 2 is characterized in that:

Choose raw material in proportion

(1) preparation of corn dregs of beans face: corn is after cleaning, remove the peel, removing embryo, and baking is 20 minutes in baking oven, is ground into corn flour then; Dregs of beans crushed after being dried powdered mixes with corn flour;

(2) batching, dipping: in corn dregs of beans flour mixed with adulterants, add 1/2 wheat bran, all rice chaff and 7658 amylase, add 45 ℃ warm water immersion 20 minutes then, make the suction of corn dregs of beans face portion; Fructus Hordei Germinatus water in advance dipping;

(3) liquefaction, insulation: dipping back rising temperature to 80 ℃, be incubated 20 minutes, this is to liquefy for the first time; And then be warming up to 102 ℃, and being incubated 10 minutes, this is liquefaction for the second time; The fully gelatinization of starch this moment; With iodine solution test, as do not have blue reaction and get final product;

(4) saccharification batching, insulation: the mash temperature after will liquefy is reduced to 68 ℃, adds remaining wheat bran, the Fructus Hordei Germinatus behind salt and the dipping slightly, adds water and suitably regulates pH value 5.3～5.5, under 45 ℃, floods 20 minutes;

(5) protein breakdown: insulation is 30 minutes under 56 ℃ of temperature, and temperature rises to 68 ℃ then, is incubated 60 minutes;

(6) enzyme that goes out: temperature is risen to 78 ℃ of enzymes that go out, and the time is 10 minutes;

(7) filter: use filter pressure filtration, wheat juice filtrating and solid residue are separated;

(8) boil: the wheat juice after the filtration injects in the boiling pot, boils, and divides three times therebetween and adds hops, and the addition of hops is the percetage by weight 0.15% of wheat juice, and the amount by 0.6 grams per liter wheat juice adds residue salt simultaneously;

(9) deposition, cooling: remove with whirlpool tank and to comprise that hops are poor, the sediment of albuminate in the wheat juice, preventing that these materials from bringing to influences fermented quality in the yeast propagating tank; The wheat juice temperature of post precipitation is reduced to 8～10 ℃;

(10) fermentation: cooled wheat juice is injected in the yeast propagating tank, treat that being about to required yeast starter after part wheat juice flows into adds in the groove, yeast is risen as early as possible send out, the addition of yeast starter is the percetage by weight 0.6%～0.8% of wheat juice; To the oxygen supply of ventilating of wheat juice; And impel yeast to be scattered in equably in the wheat juice; After adding yeast, continue stream in the yeast propagating tank and add wheat juice, and prevent that zymotic fluid from overflowing; The liquid fermentation phase needs 6～9 days time;

Solid residue also uses yeast starter to ferment, and the addition of yeast starter is the percetage by weight 0.6%～0.8% of solid residue, and yeast phase got final product in 36 hours;

Two kinds of fermentates after the mixing, get finished product.