CN105231002A - Chinese fanpalm leaf fermentation material for improving mouthfeel of chicken, and preparation method of the fermentation material - Google Patents

Abstract

The present invention discloses a Chinese fanpalm leaf fermentation material for improving mouthfeel of chicken, and a preparation method of the fermentation material. The Chinese fanpalm leaf fermentation material comprises the following raw materials in parts by weight: 150-180 parts of Chinese fanpalm leaves, 20-23 parts of corn bran, 13-16 parts of wheat flour, 0.4-0.5 part of high-quality rice vinegar, 7-8 parts of Silphium perfoliatum L., 2-3 parts of plum blossom, 2-3 parts of Candida utilis liquid, 15-18 parts of peanut meal, 5-6 parts of pomegranate flower, 5-7 parts of officinal magnolia bark, 6-7 parts of diced apple, 3-4 parts of okra, 3-4 parts of Japan clover herb, 1-2 parts of sodium polymannuronate, 2-3 parts of allicin, 2-3 parts of vegetable oil and 3-4 parts of cherry juice. The Chinese fanpalm leaf fermentation material has characteristics of fragrance, palatability, attractant property and good digestibility, and can improve the mouthfeel of chicken, increase the nutrition content of chicken, enhance the antioxidant capacity of chicken, reduce the fat content of chicken and improve the taste of chicken and chicken soup.

Description

A kind of Chinese fan palm leaf fermentation material improving chicken mouthfeel and preparation method thereof

Technical field

The present invention relates to livestock-raising technical field, particularly relate to a kind of Chinese fan palm leaf fermentation material improving chicken mouthfeel and preparation method thereof.

Background technology

Chinese fan palm is a kind of aiphyllium of Palmae, Livistona, is distributed in the South China of China.Chinese fan palm happiness is born in the fertile neutral soil in high temperature and humidity, soil, has drought-enduring and characteristic that is moisture-proof, and it is fast in growth in summer, growth in winter is then comparatively slow, dry picture cocoanut tree, straight and upright without branch, leaf is rounded, and end of blade is zigzag, and the wealthy tail of leaf is short, bone lattice are carefully even, just, handle is straight as rifle for core base of a fruit circle, and elder has zhang, short person two or three chi, it is of common occurrence that the age of tree reaches two tricentennial old certain herbaceous plants with big flowers trees.Chinese fan palm is evergreen all the year round, tree crown umbrella shape, and Ye great Ru fans, and is the important species of afforestation.Chinese fan palm taste is sweet, property is put down, and has the functions such as anticancer, cool blood, hemostasis.Chinese fan palm leaf can treat traumatism and bleeding, functional bleeding, the illness such as spontaneous perspiration, night sweat.Chinese fan palm root can be made into injection and treats various pain.Chinese fan palm seed can be used for treating cancer of the esophagus, chorioepithelioma, leukaemia.At present, exploitation for Chinese fan palm trends towards excavating its ornamental value more, such as Chinese fan palm leaf is processed into the various handicrafts such as palm-leaf fun, certain herbaceous plants with big flowers basket, certain herbaceous plants with big flowers cap, certain herbaceous plants with big flowers paulin, research for Chinese fan palm edibility then seldom relates to, in fact containing a large amount of mineral elements such as protein, vitamin and sodium, magnesium, aluminium, silicon in Chinese fan palm leaf, is the excellent food of animal.At present, also very rare about the Application and Development of Chinese fan palm leaf in livestock-raising, in livestock breeding industry, how to make good use of Chinese fan palm leaf not yet obtain feasible solution, the edibility of research and development Chinese fan palm leaf not only can realize effective utilization of resource, the use of resource of can also saving food in livestock breeding industry, it is of far-reaching significance vast.

Summary of the invention

In order to solve the deficiencies in the prior art, the invention provides a kind of Chinese fan palm leaf fermentation material improving chicken mouthfeel and preparation method thereof.

The present invention is achieved by the following technical solutions:

Improve a Chinese fan palm leaf fermentation material for chicken mouthfeel, the weight portion of its constitutive material is: Chinese fan palm leaf 150-180, maize peel 20-23, wheat flour 13-16, high-quality rice vinegar 0.4-0.5, silphium perfoliatum L 7-8, plum blossom 2-3, candida utili bacterium liquid 2-3, peanut meal 15-18, pomegranate flower 5-6, bark of official magnolia 5-7, apple fourth 6-7, okra 3-4, clover 3-4, sodium alginate 1-2, allicin 2-3, vegetable oil 2-3, cherry juice 3-4.

The preparation method of the Chinese fan palm leaf fermentation material of described improvement chicken mouthfeel, comprises the following steps:

(1) to dry setting the Chinese fan palm leaf cleaning of pruning from Chinese fan palm and to be ground into the broken leaf of fineness 20-40 object stand-by, in Chinese fan palm leaf, add maize peel, wheat flour, high-quality rice vinegar mix thoroughly, again silphium perfoliatum L, plum blossom chopping are put into wherein, stir and evenly mix in rear loading bamboo bucket, room temperature lower seal storage 2-3 days;

(2) peanut meal, pomegranate flower, the bark of official magnolia are pulverized, then join in the Chinese fan palm leaf of step (1) and be uniformly mixed, add water and regulate water content to 25-28%, the candida utili bacterium liquid prepared is added wherein, stir evenly, reload in bamboo bucket, sealing and fermenting 3-5 days;

(3) by apple fourth, okra, clover fragmentation, making beating, then join in the Chinese fan palm leaf of step (2), again stir evenly, continue fermentation 2-3 days;

(4) fermentation of step (3) is completed Chinese fan palm leaf to take out, then add sodium alginate, allicin and remaining raw material adjustment mouthfeel and local flavor, then drop in granulator and granulate, forced air drying, obtains finished product.

Beneficial effect of the present invention:

1, Chinese fan palm leaf coordinates with multiple auxiliary materials by the present invention, is made by techniques such as local flavor induction, fermentation decomposition, local flavor adjustment, packagings of granulating, feed smell delicate fragrance, comfortable taste, unique flavor.During the fermentation by coordinating with maize peel, wheat flour, high-quality rice vinegar etc., the local flavor of induction fermentation product can begin to take shape, improving the palatability of Chinese fan palm leaf.By with the coordinating of peanut meal, pomegranate flower, the bark of official magnolia etc., nutrient content and the palatability of fermented product can be improve.By coordinating with apple fourth, okra, clover etc., can give fermented product specific flavor characteristic.By coordinating with sodium alginate, allicin etc., the edible comfort level of fermented product and delicious degree can be improved.

2, the present invention has gas perfume (or spice), agreeable to the taste, food calling, digestible feature, can improve chicken mouthfeel, increases the nutrient content of chicken, strengthens the oxidation resistance of chicken, reduces the content of fat in chicken, improves the delicious degree of chicken, chicken soup.

Detailed description of the invention

Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the present invention, every simple distortion that other are made when not departing from core of the present invention or amendment all fall into protection scope of the present invention.

Improve a Chinese fan palm leaf fermentation material for chicken mouthfeel, the weight portion (kilogram) of its constitutive material is: Chinese fan palm leaf 150, maize peel 20, wheat flour 13, high-quality rice vinegar 0.4, silphium perfoliatum L 7, plum blossom 2, candida utili bacterium liquid 2, peanut meal 15, pomegranate flower 5, the bark of official magnolia 5, apple fourth 6, okra 3, clover 3, sodium alginate 1, allicin 2, vegetable oil 2, cherry juice 3.

The preparation method of the Chinese fan palm leaf fermentation material of described improvement chicken mouthfeel, comprises the following steps:

(1) to dry setting the Chinese fan palm leaf cleaning of pruning from Chinese fan palm and to be ground into the broken leaf of fineness 20 object stand-by, in Chinese fan palm leaf, add maize peel, wheat flour, high-quality rice vinegar mix thoroughly, again silphium perfoliatum L, plum blossom chopping are put into wherein, stir and evenly mix in rear loading bamboo bucket, room temperature lower seal preserves 2 days;

(2) peanut meal, pomegranate flower, the bark of official magnolia are pulverized, then join in the Chinese fan palm leaf of step (1) and be uniformly mixed, add water and regulate water content to 25%, the candida utili bacterium liquid prepared is added wherein, stir evenly, reload in bamboo bucket, sealing and fermenting 3 days;

(3) by apple fourth, okra, clover fragmentation, making beating, then join in the Chinese fan palm leaf of step (2), again stir evenly, continue fermentation 2 days;

(4) fermentation of step (3) is completed Chinese fan palm leaf to take out, then add sodium alginate, allicin and remaining raw material adjustment mouthfeel and local flavor, then drop in granulator and granulate, forced air drying, obtains finished product.

In order to further illustrate using value of the present invention, inventor has done following test: 600 chickens are first equally divided into test group and control group 2 groups according to age in days, body weight, principle that health status is close by inventor, often organize 5 repetitions, each repetition 60, then the chicken of test group and control group is fed feed of the present invention and normal diet respectively, after feeding 2 months, find that test group reduces 27.91% than the sick rate of control group, average daily gain improves 17.65%, efficiency of feed utilization improves 35.86%, feeding cost reduces 39.63%.

Claims (2)

1. one kind is improved the Chinese fan palm leaf fermentation material of chicken mouthfeel, it is characterized in that, the weight portion of its constitutive material is: Chinese fan palm leaf 150-180, maize peel 20-23, wheat flour 13-16, high-quality rice vinegar 0.4-0.5, silphium perfoliatum L 7-8, plum blossom 2-3, candida utili bacterium liquid 2-3, peanut meal 15-18, pomegranate flower 5-6, bark of official magnolia 5-7, apple fourth 6-7, okra 3-4, clover 3-4, sodium alginate 1-2, allicin 2-3, vegetable oil 2-3, cherry juice 3-4.

2. the preparation method improving the Chinese fan palm leaf fermentation material of chicken mouthfeel according to claim 1, is characterized in that comprising the following steps:

(1) to dry setting the Chinese fan palm leaf cleaning of pruning from Chinese fan palm and to be ground into the broken leaf of fineness 20-40 object stand-by, in Chinese fan palm leaf, add maize peel, wheat flour, high-quality rice vinegar mix thoroughly, again silphium perfoliatum L, plum blossom chopping are put into wherein, stir and evenly mix in rear loading bamboo bucket, room temperature lower seal storage 2-3 days;

(2) peanut meal, pomegranate flower, the bark of official magnolia are pulverized, then join in the Chinese fan palm leaf of step (1) and be uniformly mixed, add water and regulate water content to 25-28%, the candida utili bacterium liquid prepared is added wherein, stir evenly, reload in bamboo bucket, sealing and fermenting 3-5 days;

(3) by apple fourth, okra, clover fragmentation, making beating, then join in the Chinese fan palm leaf of step (2), again stir evenly, continue fermentation 2-3 days;

(4) fermentation of step (3) is completed Chinese fan palm leaf to take out, then add sodium alginate, allicin and remaining raw material adjustment mouthfeel and local flavor, then drop in granulator and granulate, forced air drying, obtains finished product.