CN104686791A - Bran treated by microbial fermentation and preparation technology of bran - Google Patents
Bran treated by microbial fermentation and preparation technology of bran Download PDFInfo
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- CN104686791A CN104686791A CN201510055960.2A CN201510055960A CN104686791A CN 104686791 A CN104686791 A CN 104686791A CN 201510055960 A CN201510055960 A CN 201510055960A CN 104686791 A CN104686791 A CN 104686791A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses bran treated by microbial fermentation and a preparation technology of the bran. The bran is not fermented again in pig intestines after being fermented by saccharomycetes and lactic acid bacteria, so that heat increment is avoided; and the heat stress is reduced. The water-holding capacity of the fermented bran is reduced; the viscosity of chime in the intestines is reduced; emission of nutrients is reduced; the pH value of the fermented bran is low; growth of harmful bacteria can be inhibited; mildew and the taste caused by oxidation are avoided; the bran has a certain acid fragrance, and is relatively good in palatability.
Description
Technical field
The present invention relates to agriculture field of fodder, particularly a kind of technique utilizing fermentable process wheat bran.
Background technology
Wheat bran is the byproduct obtained after wheat processing flour, is normally used as feed, constitutes three large raw materials of feed with corn, dregs of beans in pig cultivation.Domestic cultivation from batching is adopt Corn-soybean-this system of wheat bran-premixed feed substantially.Adopt wheat bran to mainly contain two factors as raw material: the crude fibre providing feed, play a part to relax bowel; In order to material controlling, provide pig full sense.Wheat bran provides crude fibre to relax bowel, and brings a large amount of soluble celluloses simultaneously, and soluble cellulose causes the viscosity of chyme to strengthen, and affects the absorption of very nutrition.After wheat bran is searched for food by pig, easily cause heat increment in pig rear intestinal fermentation heat production, increase the weight of heat stress during summer, affect feed intake.Because wheat bran is the accessory substance producing flour, very easily mouldy under having moisture, having the condition of temperature, substantially reduce storage life.Mouldy wheat bran dye has mycotoxin, excessive use, and easily cause pig nutrient imbalance, disease is even dead, brings economic loss.Pig farm uses wheat bran, causes the increase of pig house ammonia concentration to bring the pressure of breathing problem, produces a large amount of foul smell and ight soil simultaneously, cause great environmental pollution.How wheat bran processes just can alleviate or avoid the problems referred to above, is the problem that animal husbandry people will consider, present stage to the process of wheat bran also do not have molded can the scheme of suitability for industrialized production.
Summary of the invention
The technical problem that the present invention mainly solves is to provide one
utilize the wheat bran of fermentable processand preparation technology, solve wheat bran easily mouldy, cause the problem that nutrient imbalance after livestock edible is easily sick.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: provide a kind of
utilize the wheat bran of fermentable process, its composition of raw materials comprises:
Without the wheat bran 550.0 ~ 580.0 ‰ of mouldy, free from extraneous odour, the rotten shape of nothing
Without the rice bran 20.0 ~ 50.0 ‰ of mouldy, free from extraneous odour, the rotten shape of nothing
The white sugar 1.0 ~ 3.0 ‰ of food-grade or feed grade
Saccharomycete is (containing bacterium colony number>=10.0 × 10 of saccharomyces cerevisiae
10cfu/kg) 0.4 ~ 0.8 ‰
Utilizing flavoring yeast is (containing bacterium colony number>=10.0 × 10 of candida utili
10cfu/kg) 0.1 ~ 0.4 ‰
Lactic acid bacteria is (containing bacterium colony number>=10.0 × 10 of bacillus coagulans
11cfu/L) 30.0 ~ 40.0 ‰
Calcium hydrophosphate fodder 0.05 ~ 0.20 ‰
Feed grade potassium chloride 0.1 ~ 0.4 ‰
Feed grade magnesium sulfate 0.05 ~ 0.20 ‰
Feed grade manganese sulfate 0.05 ~ 0.1 ‰
Feed grade dregs of beans 1.0 ~ 2.0 ‰
Food-grade milk powder 0.05 ~ 0.30 ‰
Drinking Water 380 ~ 450 ‰.
Prepare according to above-mentioned formula
utilize the wheat bran of fermentable processtechnique, comprising:
One, saccharomycete activation is formed yeast juice;
Two, spread cultivation lactic acid bacteria formation lactobacillus suspension;
Three, measure wheat bran by formula, after rice bran, dregs of beans mix, drop in single shaft mixer by bucket elevator, open mixer and also stir;
Four, yeast juice and lactobacillus suspension are mixed to form mixed liquor, get mixed liquor pump and squeeze in single shaft mixer, spray mixed liquor simultaneously stirring the mixture with spray head, by conveyer elevator, the mass transport mixed is to be packaged to buffering bucket etc. after mixing;
Five, put into fermenting house after packaging to ferment;
Six, Product checking is carried out after fermentation ends.
Preferably, in described 4th step, the incorporation time of mixed liquor and mixture is 10min ~ 15min.
Preferably, the fermentation temperature in described 5th step in fermenting house remains on 25 DEG C ~ 28 DEG C, and fermentation time is 72 ± 12 hours.
Preferably, the preparation method of yeast juice in the described first step: saccharomycete activates
Measure saccharomycete, utilizing flavoring yeast, calcium monohydrogen phosphate, potassium chloride, magnesium sulfate, manganese sulfate, water, white sugar, milk powder by formula to be placed in heat-preserving container together and to activate.
Preferably, described activation temperature remains on 25 ~ 35 DEG C, and soak time is 5min ~ 20min.
Preferably, the preparation method of lactobacillus suspension in described second step: extracting lactic acid bacterium carries out expansion and cultivates:
Slat chain conveyor: aseptically, bacillus coagulans in test tube being got an articulating enters on two MRS agar plates, surface coating is carried out with L-type rod, the careful as far as possible coating rapidly of spreading rod is used to be inoculated in agar surface, spreading rod must not touch plate edge, each plate spreading rod.Overturn above-mentioned plate and be placed in 36 DEG C ± 1 DEG C incubator Anaerobic culturel 48h ± 2h;
Seed culture: inoculate 1 ring bacterial classification in yeast extract liquid culture medium with oese from the flat board prepared, cultivate 24 hours under 130r/min, the environment of 37 DEG C, bacterial classification is transferred on beef extract-peptone liquid culture medium after cultivation and activation complete, and guarantees that inoculum concentration is: 1 ~ 2 complete bacterium colony is to 125ml beef extract-peptone liquid culture medium; Bacterial classification needs within every two hours, to carry out the detection of zymotic fluid pH value after switching, OD value detects and microscopy;
Liquid to cultivate: when the OD value of the zymotic fluid that seed culture obtains reach more than 0.35, pH value more than 7.0 time, this zymotic fluid is proceeded in liquid culture medium; At the uniform velocity stir, speed of agitator remains on 120(± 10) r/min, whipping temp remains on 37(± 2) DEG C; Within every two hours, carry out the detection of zymotic fluid pH value, OD value detects and microscopy, guarantee that its OD value reaches more than 0.35, pH value is more than 7.0.
The invention has the beneficial effects as follows: provide a kind of
utilize the wheat bran of fermentable processand preparation technology, with white sugar and the first activated yeast of mineral matter, in anaerobic environment, saccharomyces cerevisiae can produce a little alcohol, and make wheat bran with certain wine flavour, candida utili bacterium produces some Esters, enhance the distiller's yeast fragrance of wheat bran, make the palatability of wheat bran better.And saccharomycete can produce during the fermentation some nutriments can for pig absorb.Bacillus coagulans is the Bacillus acidi lactici with spore, is conducive to the growth of anaerobe lactic acid bacteria and Bifidobacterium, thus the colony balance of Tiny ecosystem in regulating intestinal canal, improve immunity of organism and resistance against diseases, reduce the generation of intestines problem.Effectively improve simultaneously weanling pig due to stress, the diarrhoea with dislocation of bacillary groups that causes of allergic reaction.
Wheat bran, after saccharomycete and lactobacillus-fermented, no longer ferments, avoids heat increment in pig enteron aisle, reduces heat stress.Wheat bran Coefficient shrinkage after fermentation reduces, and the viscosity of chyme in enteron aisle is reduced, decreases the discharge of nutriment.Wheat bran pH value after fermentation is low, can suppress the growth of harmful bacteria, and avoid generation that is mouldy and Kazakhstan taste, simultaneously fragrant with certain acid, palatability is better.
Accompanying drawing explanation
fig. 1that the present invention is a kind of
utilize the wheat bran of fermentable processthe technological process of preparation technology
figure;
in accompanying drawingthe mark of each parts is as follows: 1, water butt; 2, turnover barrel; 3, centrifugal pump; 4, spray head; 5, bucket elevator; 6, single shaft mixer; 7, conveyer; 8, elevator; 9, buffer; 10, baling line; 11, fermenting house.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
The embodiment of the present invention 1 comprises: a kind of
utilize the wheat bran of fermentable processand preparation technology, comprising:
One, saccharomycete activation is formed yeast liquid
Buy saccharomyces cerevisiae and candida utili microorganism formulation from the market, guarantee bacterium colony number>=10.0 × 10 containing saccharomyces cerevisiae in saccharomycete
10cfu/kg, containing bacterium colony number>=10.0 × 10 of candida utili bacterium in aroma yeast
10cfu/kg.According to
in following tableproportioning and data parameters activate:
According to
in upper tableeach data activate after can obtain yeast liquid.
Two, spread cultivation lactic acid bacteria formation lactobacillus suspension
The source of bacterial classification can be passed through
countryor microorganism fungus kind at the provincial and ministerial level
preservationmechanism obtains.
The step that lactic acid bacteria spreads cultivation is divided into:
1, slat chain conveyor
Aseptically, bacillus coagulans in test tube being got an articulating enters on two MRS agar plates, carries out surface coating with L-type rod, uses the careful as far as possible coating rapidly of spreading rod to be inoculated in agar surface, spreading rod mustn't go to contact plate edge, each plate spreading rod.Overturn above-mentioned plate and put Anaerobic culturel 46h in 35 DEG C of incubators.
Wherein, the composition of MRS agar medium comprises: peptone 10g; Beef extract 3g; Dusty yeast 4g; Glucose 20g; Tween 80 1mL; Dipotassium hydrogen phosphate 2g; Sodium acetate 5g; Triammonium citrate 2g; Epsom salt 0.2g; Four water manganese sulfate 0.05g; Agar 15g; Distilled water 1000mL.The preparation method of MRS agar medium is: dissolve above-mentioned each composition in water, heat if desired.Adjust ph, makes Medium's PH Value be 6.2 ± 0.2,121 DEG C of sterilizing 15min 25 DEG C time.
2, seed culture
A. strain transfer
From the flat board prepared, inoculate 1 ring bacterial classification in yeast extract liquid culture medium, 130r/min with oese, cultivate 24h for 37 DEG C, carry out expansion and cultivate and activation.Inoculum concentration: 1 complete bacterium colony is to 125mL beef extract-peptone liquid culture medium.
Wherein the composition of yeast extract liquid culture medium and content as
following table:
The preparation method of yeast extract liquid culture medium is: by each component dissolves in water, regulates the pH value 6.7 ~ 7.0 of mixed liquor with the sodium hydroxide solution of 1mol/L and the hydrochloric acid solution of 1mol/L.
B. control in the middle of
In the process of strain transfer, every two hours monitoring zymotic fluid pH value, OD
25(OD value), microscopy.And microscopic criteria: without miscellaneous bacteria, growth is good.
3, liquid cultivation
As the OD of the zymotic fluid produced in above-mentioned steps
25(OD value) reaches more than 0.35, when its pH value reaches more than 7.0, this zymotic fluid can be proceeded in liquid culture medium.
Wherein liquid culture medium composition and containing scale as follows:
The preparation method of liquid culture medium is: will
in upper tableeach component dissolves, in water, regulates pH value to 7.3 ~ 7.5 of mixed liquor with the sodium hydroxide solution of 2mol/L and the hydrochloric acid solution of 2mol/L.
Three, 550kg wheat bran, 20kg rice bran, 1kg dregs of beans Homogeneous phase mixing is good, drop in single shaft mixer 6 by bucket elevator 5, open mixer and also stir.
Four, get the yeast juice prepared by the first step, the lactobacillus suspension prepared by second step to flow into water butt 1 from turnover barrel 2 and be mixed to form mixed liquor with appropriate water, getting mixed liquor centrifugal pump 3 squeezes in single shaft mixer 6, spray mixed liquor with spray head 4 and stir the mixture simultaneously, incorporation time is 10min; By conveyer 7 and elevator 8, the mass transport mixed to buffering bucket 9 is waited for that entering baling line 10 packs after mixing.
Five, put into fermenting house 11 after packaging to ferment, the fermentation temperature in fermenting house 11 remains on 25 DEG C, and fermentation time is 60 hours.
Six, carry out Product checking after fermentation ends, the Testing index of product comprises:
Detection method comprises:
1, loss on drying: accurate weighing 2.000g sample dries 4h at 104 DEG C, calculates loss on drying, guarantees that weight loss is 48%.
2, detect pH value: get 5.0g sample, add 50mL pure water, homogeneous mixing 10min, filters to get filtrate, records pH value with pH meter, guarantee that pH value is below 4.5.
3, lactic acid bacteria detects: according to GB/T 4789.35-2010 " food security
countrystandard food microbiological Test lactic acid bacteria is checked " detect, guarantee content of lactic acid bacteria>=10.0 × 10
9cfu/g.
The embodiment of the present invention 2 comprises: a kind of
utilize the wheat bran of fermentable processand preparation technology, comprising:
One, saccharomycete activation is formed yeast juice
Buy saccharomyces cerevisiae and candida utili microorganism formulation from the market, guarantee bacterium colony number>=10.0 × 10 containing wine yeast in saccharomycete
10cfu/kg, containing bacterium colony number>=10.0 × 10 of candida utili bacterium in utilizing flavoring yeast
10cfu/kg.According to
in following tableproportioning and data parameters activate:
According to
in upper tableeach data activate after can obtain yeast liquid.
Two, spread cultivation lactic acid bacteria formation lactobacillus suspension
The source of bacterial classification can be passed through
countryor microorganism fungus kind at the provincial and ministerial level
preservationmechanism obtains.
The step that lactic acid bacteria spreads cultivation is divided into:
1, slat chain conveyor
Aseptically, bacillus coagulans in test tube being got an articulating enters on two MRS agar plates, carries out surface coating with L-type rod, uses the careful as far as possible coating rapidly of spreading rod to be inoculated in agar surface, spreading rod mustn't go to contact plate edge, each plate spreading rod.Overturn above-mentioned plate and put Anaerobic culturel 48h in 36 DEG C of incubators.The wherein composition proportion and preparation method thereof of MRS agar plate and identical in embodiment 1.
2, seed culture
A. strain transfer
From the flat board prepared, inoculate 1 ring bacterial classification in yeast extract liquid culture medium, 130r/min with oese, cultivate 24h for 37 DEG C, carry out expansion and cultivate and activation.Inoculum concentration: 1 ~ 2 complete bacterium colony is to 125mL beef extract-peptone liquid culture medium.The wherein composition proportion and preparation method thereof of yeast extract liquid culture medium and identical in embodiment 1.
B. control in the middle of
In the process of strain transfer, every two hours monitoring zymotic fluid pH value, OD
25(OD value), microscopy.And microscopic criteria: without miscellaneous bacteria, growth is good.
3, liquid cultivation
As the OD of the zymotic fluid produced in above-mentioned steps
25(OD value) reaches more than 0.35, when its pH value reaches more than 7.0, this zymotic fluid can be proceeded in liquid culture medium.The wherein composition proportion and preparation method thereof of liquid culture medium and identical in embodiment 1.
Three, 565kg wheat bran, 35kg rice bran, 1.5kg dregs of beans Homogeneous phase mixing is good, drop in single shaft mixer 6 by bucket elevator 5, open mixer and also stir.
Four, get the yeast juice prepared by the first step, the lactobacillus suspension prepared by second step to flow into water butt 1 from turnover barrel 2 and be mixed to form mixed liquor with appropriate water, getting mixed liquor centrifugal pump 3 squeezes in single shaft mixer 6, spray mixed liquor with spray head 4 and stir the mixture simultaneously, incorporation time is 13min; By conveyer 7 and elevator 8, the mass transport mixed to buffering bucket 9 is waited for that entering baling line 10 packs after mixing.
Five, put into fermenting house 11 after packaging to ferment, the fermentation temperature in fermenting house 11 remains on 26 DEG C, and fermentation time is 72 hours.
Six, carry out Product checking after fermentation ends, the Testing index of product comprises:
Detection method comprises:
1, loss on drying: accurate weighing 2.000g sample dries 4h at 105 DEG C, calculates loss on drying, guarantees that weight loss is 50%.
2, detect pH value: get 5.0g sample, add 50mL pure water, homogeneous mixing 10min, filters to get filtrate, records pH value with pH meter, guarantee that pH value is 4.0.
3, lactic acid bacteria detects: according to GB/T 4789.35-2010 " food security
countrystandard food microbiological Test lactic acid bacteria is checked " detect, guarantee content of lactic acid bacteria>=10.0 × 10
9cfu/g.The embodiment of the present invention 3 comprises: a kind of
utilize the wheat bran of fermentable processand preparation technology, comprising:
One, saccharomycete activation is formed yeast juice
Buy saccharomyces cerevisiae and candida utili microorganism formulation from the market, guarantee in saccharomycete containing saccharomycetic bacterium colony number>=10.0 × 10 of fermented glutinous rice
10cfu/kg, containing bacterium colony number>=10.0 × 10 of candida utili bacterium in utilizing flavoring yeast
10cfu/kg.According to
in following tableproportioning and data parameters activate:
According to
in upper tableeach data activate after can obtain yeast liquid.
Two, spread cultivation lactic acid bacteria formation lactobacillus suspension
The source of bacterial classification can be passed through
countryor microorganism fungus kind at the provincial and ministerial level
preservationmechanism obtains.
The step that lactic acid bacteria spreads cultivation is divided into:
1, slat chain conveyor
Aseptically, bacillus coagulans in test tube being got an articulating enters on two MRS agar plates, carries out surface coating with L-type rod, uses the careful as far as possible coating rapidly of spreading rod to be inoculated in agar surface, spreading rod mustn't go to contact plate edge, each plate spreading rod.Overturn above-mentioned plate and put Anaerobic culturel 50h in 37 DEG C of incubators.The wherein composition proportion and preparation method thereof of MRS agar plate and identical in embodiment 1.
3, seed culture
A. strain transfer
From the flat board prepared, inoculate 1 ring bacterial classification in yeast extract liquid culture medium, 130r/min with oese, cultivate 24h for 37 DEG C, carry out expansion and cultivate and activation.Inoculum concentration: 2 complete bacterium colonies are to 125mL beef extract-peptone liquid culture medium.The wherein composition proportion and preparation method thereof of yeast extract liquid culture medium and identical in embodiment 1.
B. control in the middle of
In the process of strain transfer, every two hours monitoring zymotic fluid pH value, OD
25(OD value), microscopy.And microscopic criteria: without miscellaneous bacteria, growth is good.
3, liquid cultivation
As the OD of the zymotic fluid produced in above-mentioned steps
25(OD value) reaches more than 0.35, when its pH value reaches more than 7.0, this zymotic fluid can be proceeded in liquid culture medium.The wherein composition proportion and preparation method thereof of liquid culture medium and identical in embodiment 1.
Three, 580kg wheat bran, 50kg rice bran, 2kg dregs of beans Homogeneous phase mixing is good, drop in single shaft mixer by bucket elevator 5, open mixer and also stir.
Four, get the yeast juice prepared by the first step, the lactobacillus suspension prepared by second step to flow into water butt 1 from turnover barrel 2 and be mixed to form mixed liquor with appropriate water, getting mixed liquor centrifugal pump 3 squeezes in single shaft mixer 6, spray mixed liquor with spray head 4 and stir the mixture simultaneously, incorporation time is 15min; By conveyer 7 and elevator 8, the mass transport mixed to buffering bucket 9 is waited for that entering baling line 10 packs after mixing.
Five, put into fermenting house 11 after packaging to ferment, the fermentation temperature in fermenting house remains on 28 DEG C, and fermentation time is 84 hours.
Six, carry out Product checking after fermentation ends, the Testing index of product comprises:
Detection method comprises:
1, loss on drying: accurate weighing 2.000g sample dries 4h at 106 DEG C, calculates loss on drying, guarantees that weight loss is 52%.
2, detect pH value: get 5.0g sample, add 50mL pure water, homogeneous mixing 10min, filters to get filtrate, records pH value with pH meter, guarantee that pH value is 3.8.
3, lactic acid bacteria detects: according to GB/T 4789.35-2010 " food security
countrystandard food microbiological Test lactic acid bacteria is checked " detect, guarantee content of lactic acid bacteria>=10.0 × 10
9cfu/g.
The detection test solution used in " microscopy " involved in three above-mentioned embodiments comprises:
1, violet staining liquid: its composition comprises: crystal violet 1g; 95% ethanol 20mL; 1% ammonium oxalate aqueous solution 80mL.
The preparation method of violet staining liquid is: crystal violet be dissolved in ethanol, then mix with ammonium oxalate solution.
2, iodine liquid: its composition comprises: iodine 1g; KI 2g; Distilled water 300mL.
The preparation method of iodine liquid is: first mixed with KI by iodine, adds distilled water a little, shake well, until completely dissolved, then adding distil water 300mL.
3, husky Huang redyes liquid: its composition comprises: husky yellow 0.25g; 95% ethanol 10mL; Distilled water 90mL.
The preparation method that husky Huang redyes liquid is: be dissolved in ethanol by husky Huang, then use distilled water diluting.
The method of microscopy is " decoration method "
Decoration method comprises: smear is fixing on flame, drips crystal violet dye liquor, dyeing 1min, and washing, drips iodine liquid, effect 1min, washing; Drip 95% ethanol decolorization, about 30s, drip husky Huang and redye liquid, redye 1min, washing, is waited to do, is detected by observation of use instrument.
Can be found out by above-mentioned three each data values of embodiment, in the present invention program: with white sugar and the first activated yeast of mineral matter, add in wheat bran, can utilize some nutriment self-reproductions in wheat bran, in the environment of anoxic, saccharomyces cerevisiae can produce a little alcohol, make wheat bran with certain wine flavour, candida utili produces some Esters, enhances the distiller's yeast fragrance of wheat bran, makes the palatability of wheat bran better.
Wheat bran, after saccharomycete and lactobacillus-fermented, no longer ferments, avoids heat increment in pig enteron aisle, reduces heat stress.Wheat bran Coefficient shrinkage after fermentation reduces, and the viscosity of chyme in enteron aisle is reduced, decreases the discharge of nutriment.Wheat bran pH value after fermentation is low, can suppress the growth of harmful bacteria, and avoid generation that is mouldy and Kazakhstan taste, simultaneously fragrant with certain acid, palatability is better.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (7)
1. utilize a wheat bran for fermentable process, it is characterized in that: the described composition of raw materials of the wheat bran of fermentable process that utilizes comprises:
Without the wheat bran 550.0 ~ 580.0 ‰ of mouldy, free from extraneous odour, the rotten shape of nothing
Without the rice bran 20.0 ~ 50.0 ‰ of mouldy, free from extraneous odour, the rotten shape of nothing
The white sugar 1.0 ~ 3.0 ‰ of food-grade or feed grade
Saccharomycete is (containing bacterium colony number>=10.0 × 10 of saccharomyces cerevisiae
10cfu/kg) 0.4 ~ 0.8 ‰
Utilizing flavoring yeast is (containing bacterium colony number>=10.0 × 10 of candida utili
10cfu/kg) 0.1 ~ 0.4 ‰
Lactic acid bacteria is (containing bacterium colony number>=10.0 × 10 of bacillus coagulans
11cfu/L) 30.0 ~ 40.0 ‰
Calcium hydrophosphate fodder 0.05 ~ 0.20 ‰
Feed grade potassium chloride 0.1 ~ 0.4 ‰
Feed grade magnesium sulfate 0.05 ~ 0.20 ‰
Feed grade manganese sulfate 0.05 ~ 0.1 ‰
Feed grade dregs of beans 1.0 ~ 2.0 ‰
Food-grade milk powder 0.05 ~ 0.30 ‰
Drinking Water 380 ~ 450 ‰.
2. formula preparation utilizes a technique for the wheat bran of fermentable process according to claim 1, it is characterized in that comprising:
One, saccharomycete activation is formed yeast juice;
Two, spread cultivation lactic acid bacteria formation lactobacillus suspension;
Three, measure wheat bran by formula, after rice bran, dregs of beans mix, drop in single shaft mixer by bucket elevator, open mixer and also stir;
Four, yeast juice, lactobacillus suspension and water are mixed to form mixed liquor, getting mixed liquor pump squeezes in single shaft mixer, mixed liquor simultaneously stirring the mixture is sprayed with spray head, by conveyer elevator, the mass transport mixed is to be packaged to buffering bucket etc. after mixing;
Five, put into fermenting house after packaging to ferment;
Six, Product checking is carried out after fermentation ends.
3. a kind of technique utilizing fermentable process wheat bran according to claim 2, is characterized in that: in described 4th step, the incorporation time of mixed liquor and mixture is 10min ~ 15min.
4. a kind of technique utilizing fermentable process wheat bran according to claim 3, is characterized in that: the fermentation temperature in described 5th step in fermenting house remains on 25 DEG C ~ 28 DEG C, and fermentation time is 72 ± 12 hours.
5. a kind of technique utilizing fermentable process wheat bran according to Claims 2 or 3 or 4, is characterized in that: the preparation method of yeast juice in the described first step: saccharomycete activates
Measure saccharomycete, aroma yeast, calcium monohydrogen phosphate, potassium chloride, magnesium sulfate, manganese sulfate, water, white sugar, milk powder by formula to be placed in heat-preserving container together and to activate.
6. a kind of technique utilizing fermentable process wheat bran according to claim 5, is characterized in that: described activation temperature remains on 25 ~ 35 DEG C, and soak time is 5min ~ 20min.
7. a kind of technique utilizing fermentable process wheat bran according to claim 6, is characterized in that: the preparation method of lactobacillus suspension in described second step: get bacillus coagulans and carry out expansion cultivation:
Slat chain conveyor: aseptically, bacillus coagulans in test tube being got an articulating enters on two MRS agar plates, surface coating is carried out with L-type rod, the careful as far as possible coating rapidly of spreading rod is used to be inoculated in agar surface, spreading rod must not touch plate edge, each plate spreading rod; Overturn above-mentioned plate and be placed in 36 DEG C ± 1 DEG C incubator Anaerobic culturel 48h ± 2h;
Seed culture: inoculate 1 ring bacterial classification in yeast extract liquid culture medium with oese from the flat board prepared, cultivate 24 hours under 130r/min, the environment of 37 DEG C, bacterial classification is transferred on beef extract-peptone liquid culture medium after cultivation and activation complete, and guarantees that inoculum concentration is: 1 ~ 2 complete bacterium colony is to 125ml beef extract-peptone liquid culture medium; Bacterial classification needs within every two hours, to carry out the detection of zymotic fluid pH value after switching, OD value detects and microscopy;
Liquid to cultivate: when the OD value of the zymotic fluid that seed culture obtains reach more than 0.35, pH value more than 7.0 time, this zymotic fluid is proceeded in liquid culture medium; At the uniform velocity stir, speed of agitator remains on 120(± 10) r/min, whipping temp remains on 37(± 2) DEG C; Within every two hours, carry out the detection of zymotic fluid pH value, OD value detects and microscopy, guarantee that its OD value reaches more than 0.35, pH value is more than 7.0.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970252A (en) * | 2015-07-13 | 2015-10-14 | 北京英惠尔生物技术有限公司 | Fermented liquid suckling pig feed and preparation method thereof |
| CN110074437A (en) * | 2019-05-09 | 2019-08-02 | 昆山驰威机械有限公司 | A kind of palm kernel meal slag polypeptide feed equipment |
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| CN104970252B (en) * | 2015-07-13 | 2019-06-14 | 北京英惠尔生物技术有限公司 | A kind of fermentation liquid piglet feed and preparation method thereof |
| CN110074437A (en) * | 2019-05-09 | 2019-08-02 | 昆山驰威机械有限公司 | A kind of palm kernel meal slag polypeptide feed equipment |
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