CN106306480B - Additive comprising sodium glutamate - Google Patents
Additive comprising sodium glutamate Download PDFInfo
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Abstract
The invention belongs to the field of additives, and discloses an additive containing sodium glutamate, which is prepared from the following raw materials: sodium glutamate, zinc sulfate, manganese sulfate, xanthan gum, citric acid, magnesium sulfate, vitamin C, yeast extract, corn starch, maltodextrin, kelp powder, fishbone meal hydrolysate and compound amino acid. The additive has reasonable raw material compatibility, simple and feasible preparation process, and can obviously reduce the material-weight ratio, improve the immune intestinal function and reduce the disease incidence rate without adding antibiotics and hormone.
Description
Technical Field
The invention belongs to the field of additives, and particularly relates to an additive containing sodium glutamate.
Background
Glutamate, itself an acidic amino acid, contains two carboxyl groups within the molecule, the chemical name is α -aminoglutaric acid glutamate which was discovered in 1856 by lison, is a colourless crystal, umami-tasting, slightly soluble in water and soluble in hydrochloric acid solution, isoelectric point 3.22. it is present in large amounts in cereal proteins and also in the animal brain, it is important in protein metabolism in the organism, involved in many important chemical reactions in animals, plants and microorganisms.
The feed additive is a small amount or trace substance added in the production, processing and using processes of feed, and the feed additive is small in dosage but remarkable in effect. The feed additive comprises nutritional additives, medicinal additives and some additives for promoting digestion or metabolism, and has obvious effects on enhancing the nutritional value of basic feed, improving the production performance of animals, ensuring the health of the animals, saving the feed cost, improving the quality of animal products and the like. The additives containing sodium glutamate are more in the prior art, but most of the additives only stimulate animals to eat, and have the defects of incomplete nutrition, incapability of improving immunity and the like.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the additive containing the sodium glutamate, which has enough delicate flavor, can effectively stimulate food intake, can enhance the immunity of raised animals, reduces the morbidity, is beneficial to reducing the use of antibiotics, improves the pork quality and obviously increases the economic benefit.
The invention is realized by the following technical scheme:
an additive comprising sodium glutamate, which is obtained from the following raw materials:
sodium glutamate, zinc sulfate, manganese sulfate, xanthan gum, citric acid, magnesium sulfate, vitamin C, yeast extract, corn starch, maltodextrin, kelp powder, fishbone meal hydrolysate and compound amino acid.
Specifically, the additive is prepared from the following raw materials in parts by weight: 0.7-1.2 parts of sodium glutamate, 0.3-0.5 part of zinc sulfate, 0.3-0.5 part of manganese sulfate, 0.1-0.2 part of xanthan gum, 0.2-0.4 part of citric acid, 0.2-0.4 part of magnesium sulfate, 0.2-0.4 part of vitamin C, 0.6-0.9 part of yeast extract, 1-2 parts of corn starch, 1-2 parts of maltodextrin, 1-2 parts of kelp powder, 2-3 parts of fish bone meal hydrolysate and 2-3 parts of compound amino acid.
The yeast extract is prepared according to the following steps: adding beer yeast powder into purified water according to the mass ratio of 1:3, stirring uniformly, then carrying out ultrasonic treatment for 10min, then adding 85% ethanol, soaking for 6 h, carrying out rotary evaporation to remove the ethanol, then concentrating into an extract, carrying out low-temperature freeze drying, and crushing to obtain the beer yeast powder.
The kelp powder is prepared by the following steps: cleaning herba Zosterae Marinae with water, treating with 120 deg.C steam for 5min, naturally cooling, drying, and grinding into powder.
The fishbone meal hydrolysate is prepared by the following steps: placing the fishbone powder in a reaction tank, adding hydrochloric acid with the concentration of 5M, stirring and hydrolyzing at the temperature of 50 ℃ for 12 hours at the stirring speed of 200 r/min, neutralizing residual hydrochloric acid with ammonia water after the reaction is ended, and controlling the pH value of the solution to be 7.0 to obtain the fish bone powder.
The compound amino acid is prepared according to the following steps: firstly, 5.3 g of glutamic acid, 1.1 g of aspartic acid, 3.3 g of glycine, 1.8 g of proline, 2.08g of threonine, 1.59 g of tryptophan, 0.73 g of phenylalanine, 0.7 g of valine, 3.9 g of lysine, 1.8 g of methionine, 1.39g of isoleucine and 0.8 g of leucine are weighed and placed in a mixer to be fully and uniformly mixed to obtain a small amount of amino acid mixture; then weighing 18.7g of alanine, 34.9 g of arginine and 9.9 g of cysteine, putting the materials into a mixer, and fully and uniformly mixing the materials with a small amount of amino acid mixture in the mixer to obtain the compound amino acid.
The beneficial effects obtained by the invention mainly comprise:
the additive has reasonable raw material compatibility and simple and feasible preparation process, and can obviously reduce the material-weight ratio, improve the immune intestinal function and reduce the disease incidence rate by applying the additive; the feed conversion efficiency and the lean meat percentage can be improved, the existing additives can be effectively replaced, other fed animals can be applied, and the economic benefit is improved; the additive does not contain any harmful substance, and can effectively replace antibiotics and hormones; the compound amino acid can provide fresh, sweet and delicious taste, and can also provide nutrient components necessary for animal growth, thereby achieving two purposes; the stability and the fineness of amino acid are improved by adding a proper amount of xanthan gum; the yeast extract has comprehensive nutrition, and also has strong delicate flavor and meat flavor; the addition of the vitamin C and the sulfate can increase the immune function of animals, condition intestinal tracts and reduce the occurrence of diseases such as swine fever; the hydrolysate of kelp powder and fishbone powder contains abundant iodide, vitamins, minerals and active ingredients for stimulating animal growth, and is easy to absorb and utilize.
Detailed Description
The present invention is further illustrated by the following specific examples, but the specific details of the examples are merely to explain the present invention and should not be construed as limiting the general technical solutions of the present invention.
Example 1
The additive containing sodium glutamate is prepared from the following raw materials in parts by weight:
0.7 part of sodium glutamate, 0.3 part of zinc sulfate, 0.3 part of manganese sulfate, 0.1 part of xanthan gum, 0.2 part of citric acid, 0.2 part of magnesium sulfate, 0.2 part of vitamin C, 0.6 part of yeast extract, 1 part of corn starch, 1 part of maltodextrin, 1 part of kelp powder, 2 parts of fishbone meal hydrolysate and 2 parts of compound amino acid;
the preparation method of the additive comprises the following steps:
premixing: mixing sodium glutamate, zinc sulfate, manganese sulfate, xanthan gum, magnesium sulfate, yeast extract and kelp powder uniformly to obtain a component A; uniformly mixing citric acid, vitamin C, fish bone meal hydrolysate and compound amino acid to obtain a component B;
mixing and granulating: adding the component A into a container, then sequentially adding the component B, corn starch and maltodextrin, uniformly mixing and granulating;
drying and sieving: drying to keep water content below 5%, sieving, and packaging.
The yeast extract is prepared according to the following steps:
adding beer yeast powder into purified water according to the mass ratio of 1:3, stirring uniformly, then carrying out ultrasonic treatment for 10min, wherein the ultrasonic frequency is 20KHz, then adding 85% (volume ratio) ethanol which is twice of the volume of the purified water, soaking for 6 hours, carrying out rotary evaporation to remove the ethanol, then concentrating into an extract, carrying out low-temperature freeze drying, and crushing to obtain the beer yeast powder.
The kelp powder is prepared by the following steps: cleaning herba Zosterae Marinae with water, treating with 120 deg.C steam for 5min, naturally cooling, drying, and grinding into powder;
the fishbone meal hydrolysate is prepared by the following steps:
placing the fishbone powder into a reaction tank, adding 5M hydrochloric acid with twice weight, stirring and hydrolyzing at 50 ℃ for 12 hours at the stirring speed of 200 r/min, neutralizing residual hydrochloric acid with ammonia water after the reaction is finished, and controlling the pH value of the solution to be 7.0 to obtain the fish bone powder.
The compound amino acid is prepared according to the following steps:
firstly, 5.3 g of glutamic acid, 1.1 g of aspartic acid, 3.3 g of glycine, 1.8 g of proline, 2.08g of threonine, 1.59 g of tryptophan, 0.73 g of phenylalanine, 0.7 g of valine, 3.9 g of lysine, 1.8 g of methionine, 1.39g of isoleucine and 0.8 g of leucine are weighed and placed in a mixer to be fully and uniformly mixed to obtain a small amount of amino acid mixture;
weighing 18.7g of alanine, 34.9 g of arginine and 9.9 g of cysteine, putting the materials into a mixer, and fully and uniformly mixing the materials with a small amount of amino acid mixture in the mixer to obtain the compound amino acid.
Example 2
The additive containing sodium glutamate is prepared from the following raw materials in parts by weight:
1.2 parts of sodium glutamate, 0.5 part of zinc sulfate, 0.5 part of manganese sulfate, 0.2 part of xanthan gum, 0.4 part of citric acid, 0.4 part of magnesium sulfate, 0.4 part of vitamin C, 0.9 part of yeast extract, 2 parts of corn starch, 2 parts of maltodextrin, 2 parts of kelp powder, 3 parts of fishbone meal hydrolysate and 3 parts of compound amino acid;
the preparation method of the additive comprises the following steps:
premixing: mixing sodium glutamate, zinc sulfate, manganese sulfate, xanthan gum, magnesium sulfate, yeast extract and kelp powder uniformly to obtain a component A; uniformly mixing citric acid, vitamin C, fish bone meal hydrolysate and compound amino acid to obtain a component B;
mixing and granulating: adding the component A into a container, then sequentially adding the component B, corn starch and maltodextrin, uniformly mixing and granulating;
drying and sieving: drying to keep water content below 5%, sieving, and packaging.
The yeast extract is prepared according to the following steps:
adding beer yeast powder into purified water according to the mass ratio of 1:3, stirring uniformly, then carrying out ultrasonic treatment for 10min, wherein the ultrasonic frequency is 20KHz, then adding 85% (volume ratio) ethanol which is twice of the volume of the purified water, soaking for 6 hours, carrying out rotary evaporation to remove the ethanol, then concentrating into an extract, carrying out low-temperature freeze drying, and crushing to obtain the beer yeast powder.
The kelp powder is prepared by the following steps: cleaning herba Zosterae Marinae with water, treating with 120 deg.C steam for 5min, naturally cooling, drying, and grinding into powder;
the fishbone meal hydrolysate is prepared by the following steps:
placing the fishbone powder into a reaction tank, adding 5M hydrochloric acid with twice weight, stirring and hydrolyzing at 50 ℃ for 12 hours at the stirring speed of 200 r/min, neutralizing residual hydrochloric acid with ammonia water after the reaction is finished, and controlling the pH value of the solution to be 7.0 to obtain the fish bone powder.
The compound amino acid is prepared according to the following steps:
firstly, 5.3 g of glutamic acid, 1.1 g of aspartic acid, 3.3 g of glycine, 1.8 g of proline, 2.08g of threonine, 1.59 g of tryptophan, 0.73 g of phenylalanine, 0.7 g of valine, 3.9 g of lysine, 1.8 g of methionine, 1.39g of isoleucine and 0.8 g of leucine are weighed and placed in a mixer to be fully and uniformly mixed to obtain a small amount of amino acid mixture;
weighing 18.7g of alanine, 34.9 g of arginine and 9.9 g of cysteine, putting the materials into a mixer, and fully and uniformly mixing the materials with a small amount of amino acid mixture in the mixer to obtain the compound amino acid.
Example 3
The additive feeding effect test of the invention:
120 21-day-old one-time weaned Du-growing three-way hybrid piglets with consistent weight and sex are selected and randomly divided into 4 groups, and each group comprises 30 piglets, namely an example 1 group, an example 2 group, a control group (Huatong piglet multi-dimensional), a blank group and the feeding conditions are completely the same.
The feed treatment mode comprises the following steps: the group of the example 1, the group of the example 2 and the control group are respectively weighed and 0.5 part by weight of additive and 99.5 parts by weight of weaned pig feed are put into a mixer to be uniformly mixed to obtain the weaned pig feed; the blank group is all weaned piglet feed. The feeding time is 28 days, and the specific feeding results are shown in table 1:
TABLE 1
| Group of | Average daily weight gain g | Average feed intake g | Material to weight ratio | The diarrhea rate% | Lean meat percentage% |
| Inventive example 1 | 397.2 | 768.4 | 1.93 | 4.3 | 73.5 |
| Inventive example 2 | 386.9 | 759.1 | 1.96 | 4.5 | 73.9 |
| Control group | 339.5 | 746.8 | 2.20 | 7.1 | 70.7 |
| Blank group | 322.9 | 741.7 | 2.30 | 9.4 | 71.1 |
The results show that compared with a control group, the additive provided by the invention can obviously reduce the material-weight ratio, improve the immune intestinal function and reduce the disease incidence; can also improve feed conversion efficiency and lean meat percentage, effectively replace the existing additives, and can be applied to other raised animals, such as cattle, sheep, etc.
While the invention has been described with reference to specific embodiments, it will be apparent to those skilled in the art that these descriptions are illustrative and not intended to limit the scope of the invention. Various modifications and alterations of this invention will become apparent to those skilled in the art based upon the spirit and principles of this invention, and such modifications and alterations are also within the scope of this invention.
Claims (1)
1. The additive containing sodium glutamate is characterized by being prepared from the following raw materials in parts by weight:
0.7-1.2 parts of sodium glutamate, 0.3-0.5 part of zinc sulfate, 0.3-0.5 part of manganese sulfate, 0.1-0.2 part of xanthan gum, 0.2-0.4 part of citric acid, 0.2-0.4 part of magnesium sulfate, 0.2-0.4 part of vitamin C, 0.6-0.9 part of yeast extract, 1-2 parts of corn starch, 1-2 parts of maltodextrin, 1-2 parts of kelp powder, 2-3 parts of fish bone meal hydrolysate and 2-3 parts of compound amino acid;
the yeast extract is prepared according to the following steps:
adding beer yeast powder into purified water according to the mass ratio of 1:3, stirring uniformly, then carrying out ultrasonic treatment for 10min, then adding 85% ethanol, soaking for 6 hours, carrying out rotary evaporation to remove the ethanol, then concentrating into an extract, carrying out low-temperature freeze drying, and crushing to obtain the beer yeast powder;
the kelp powder is prepared by the following steps: cleaning herba Zosterae Marinae with water, treating with 120 deg.C steam for 5min, naturally cooling, drying, and grinding into powder;
the fishbone meal hydrolysate is prepared by the following steps:
placing the fishbone powder into a reaction tank, adding hydrochloric acid with the concentration of 5M, stirring and hydrolyzing at the temperature of 50 ℃ for 12 hours at the stirring speed of 200 r/min, neutralizing residual hydrochloric acid with ammonia water after the reaction is ended, and controlling the pH value of the solution to be 7.0;
the compound amino acid is prepared according to the following steps:
firstly, 5.3 g of glutamic acid, 1.1 g of aspartic acid, 3.3 g of glycine, 1.8 g of proline, 2.08g of threonine, 1.59 g of tryptophan, 0.73 g of phenylalanine, 0.7 g of valine, 3.9 g of lysine, 1.8 g of methionine, 1.39g of isoleucine and 0.8 g of leucine are weighed and placed in a mixer to be fully and uniformly mixed to obtain a small amount of amino acid mixture; then weighing 18.7g of alanine, 34.9 g of arginine and 9.9 g of cysteine, putting the materials into a mixer, and fully and uniformly mixing the materials with a small amount of amino acid mixture in the mixer to obtain the compound amino acid.
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| CN107242538A (en) * | 2017-06-28 | 2017-10-13 | 枣庄九星生物科技有限公司 | A kind of polyfunctional food additive and preparation method thereof |
| CN110973370A (en) * | 2019-12-11 | 2020-04-10 | 句容市浩源生态农业科技有限公司 | Formula of livestock feed additive |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351478A (en) * | 2014-11-25 | 2015-02-18 | 武汉轻工大学 | Composite functional amino acid feed additive and application |
| CN104782954A (en) * | 2015-04-03 | 2015-07-22 | 韦俊 | Preparation method of goat feed additive |
| CN105248912A (en) * | 2015-11-11 | 2016-01-20 | 张勇健 | Piglet feed additive |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351478A (en) * | 2014-11-25 | 2015-02-18 | 武汉轻工大学 | Composite functional amino acid feed additive and application |
| CN104782954A (en) * | 2015-04-03 | 2015-07-22 | 韦俊 | Preparation method of goat feed additive |
| CN105248912A (en) * | 2015-11-11 | 2016-01-20 | 张勇健 | Piglet feed additive |
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