CN107259160B - Method for preparing pig feed by using pickled vegetable salinized water - Google Patents
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Abstract
The invention relates to the field of feeds, in particular to a method for preparing a pig feed by using pickled vegetable saline water. The method comprises the following steps: 1) recovering pickled vegetable salting water; 2) preparing fermented vegetable sauce; 3) preparation of slurry: adding the fermented vegetable sauce as an auxiliary material into the main material, and uniformly stirring to obtain the slurry. The addition amount of the slurry is as follows by mass: 30-60% of soybean meal, 20-40% of corn, 10-15% of fish meal, 5-10% of rice bran, 10-20% of fermented vegetable paste and 0.5-1.5% of calcium hydrophosphate; 4) and (4) spray-drying the slurry to obtain the pig feed. The invention takes the pickle salting water as the fermentation liquor, and adds the vegetable sauce for fermentation to obtain the feed auxiliary material, thereby realizing the upgrading of the pickle industry and the feed industry and the sustainable development of enterprises. The method not only solves the problem that the pickle salting water of pickle enterprises is difficult to treat, but also reduces the production cost of feed enterprises, and produces feed products with high added value.
Description
Technical Field
The invention belongs to the field of feeds, particularly relates to a pig feed, and particularly relates to a method for preparing a pig feed by using pickled vegetable saline water.
Background
The feed industry is an important industry for combination planting and breeding, provides material support for the modern breeding industry, provides a conversion value-added channel for crops and production and processing byproducts thereof, and is closely related to the safe and stable supply of animal products. After the feed industry in China is rapidly developed for more than 30 years, a complete industrial system of feed processing, feed raw and auxiliary materials, feed additives, feed machinery and the like is formed, and great contribution is made to the development of modern breeding industry, the flourishing of rural economy and the increase of the income of farmers. The whole process is still in the stage of climbing and passing the bank, which is advanced from the large country to the strong country, and some outstanding contradictions and problems of popularization of processing technology, high raw material cost and the like exist, so that the feed industry is restricted from accelerating the upgrade.
Kimchi is a unique and long-standing fermented vegetable product. At present, in the production process of pickle processing enterprises, various soluble substances in vegetable cells seep out of a pickle body along with water under the action of osmotic pressure, and a large amount of pickle salting water byproducts with rich nutrition and unique flavor are remained after salt added in the pickle salting water is slowly dissolved. For the pickle salting water byproducts, enterprises mostly adopt biochemical or physical methods for treatment, the operation cost is too high, and the development of the pickle enterprises is seriously restricted.
The pickled vegetable water after treatment contains a large amount of salt, various organic acids such as lactic acid, acetic acid, tartaric acid, succinic acid and the like, and various amino acids such as proline, threonine, lysine, leucine and the like, which can be used as auxiliary materials in the feed, so that the energy is saved, the emission is reduced, the consumption is reduced, the effect is increased, the cyclic utilization of resources is realized, the production cost of pickled vegetable enterprises and feed enterprises is reduced, the mutual benefits are realized, and the win-win effect is realized.
Disclosure of Invention
The invention aims to solve the problems and provides a method for preparing pig feed by using pickled vegetable saline water. The method comprehensively utilizes the pickled vegetable water aiming at the problems of recovery and comprehensive utilization of the pickled vegetable water, prepares the fermented vegetable sauce by recovering and pretreating the pickled vegetable water, can be used as a pig feed auxiliary material, realizes effective recovery and utilization of pickled vegetable enterprises, performs clean production, reduces the production cost of the feed enterprises, upgrades the pickled vegetable industry and the feed industry, and can realize sustainable development of the enterprises.
The specific technical scheme of the invention is as follows:
the application of the pickle salting water in preparing pig feed uses the pickle salting water in preparing pig feed.
A method for preparing pig feed by using pickled vegetable salinization water comprises the following steps:
(1) and (5) recovering pickled vegetable water.
Collecting the pickled vegetable water with the salinity of 10-16% in an adjusting sedimentation tank, standing and precipitating, roughly filtering the supernatant to remove large-particle suspended impurities and residual vegetable leaves, adding 0.05-0.15 per mill (based on the mass of the pickled vegetable water) of polyaluminium chloride into the pickled vegetable water, flocculating and precipitating for 1-3h, and then pre-treating by membrane filtration with the pore diameter of 0.2-0.5um to obtain the pickled vegetable flavor fermentation liquor. The pickle salting water is a byproduct generated after pickle enterprises pickle and ferment mature vegetables.
(2) Preparing fermented vegetable sauce.
Adding 1-2 times of water by mass into the pickle flavor fermentation liquor obtained in the step (1) for dilution to ensure that the salinity of the pickle flavor fermentation liquor is 5-8%, then crushing the cleaned fresh vegetables into pulp, adding the pulp into the diluted pickle flavor fermentation liquor, and adding the fresh vegetable pulp into the diluted pickle flavor fermentation liquor by mass: 1, pickle flavor fermentation liquor: 1, bagging, sealing and fermenting for 1-3 days to obtain the fermented vegetable sauce which can be used as a pig feed auxiliary material.
(3) And (4) preparing slurry.
And (3) adding the fermented vegetable sauce obtained in the step (2) as an auxiliary material into the main material, and uniformly stirring to obtain the slurry. The addition amount of the slurry is as follows by mass: 30-60% of soybean meal, 20-40% of corn, 10-15% of fish meal, 5-10% of rice bran, 10-20% of fermented vegetable paste and 0.5-1.5% of calcium hydrophosphate.
(4) And (4) preparing pig feed.
And (4) drying the slurry obtained in the step (3) by adopting a spray drying technology to obtain the pig feed. The air inlet temperature of the spray drying is 200-260 ℃, and the air outlet temperature is 80-100 ℃. The water content in the pig feed is less than 8 wt%.
The positive effects of the invention are as follows:
and (I) treating the pickled vegetable water by adopting polyaluminium chloride to obtain pickled vegetable flavor fermentation liquor which can be used as vegetable sauce, so that the comprehensive utilization of the pickled vegetable water of enterprises is realized.
And (II) adding the vegetable sauce into the pickle flavor fermentation liquor for fermentation to obtain the fermented vegetable sauce which can be used as a feed auxiliary material, so that the upgrade of the pickle industry and the feed industry and the sustainable development of enterprises are realized.
The feed disclosed by the invention not only solves the problem that the pickle salting water of pickle enterprises is difficult to treat, but also reduces the production cost of the feed enterprises, produces feed products with high added values, and has a wide application prospect.
Drawings
Fig. 1 is a schematic view of a process flow for preparing a pig feed using kimchi saline water in accordance with the present invention.
FIG. 2 is a bar graph comparing organic acid components in fermented vegetable pastes with different fermentation liquors in the present invention.
FIG. 3 is a bar graph comparing amino acid components in fermented vegetable pastes with different fermentation liquors in accordance with the present invention.
FIG. 4 is a bar graph comparing components in the pig feed prepared by fermenting vegetable paste with different raw materials according to the present invention.
FIG. 5 is a bar graph showing the comparison of ingredients in the pig feed prepared from different vegetable pastes according to the present invention.
Detailed Description
The invention is further illustrated by the following examples without limiting the scope of the invention.
In the present document,% represents the mass% thereof unless otherwise specified. The raw materials are all commercial products or products recorded in the prior art.
Example 1:
(1) collecting pickle salting water with salinity of 14% in an adjusting sedimentation tank, standing and precipitating, roughly filtering supernatant liquid, roughly filtering to remove large particle suspended impurities and residual vegetable leaves, adding 0.12 per mill (based on the mass of the pickle salting water) of polyaluminium chloride into the obtained pickle salting water, flocculating and precipitating for 2h, pre-treating by membrane filtration with the pore diameter of 0.5um, and pre-treating to obtain the pickle flavor fermentation liquid.
(2) And (2) adding 1 time of water by mass into the pickle flavor fermentation liquor obtained in the step (1) for dilution to ensure that the salinity of the pickle flavor fermentation liquor is 8%, directly adding the diluted pickle flavor fermentation liquor serving as an auxiliary material into the main material of the pig feed, and granulating by uniformly stirring and spray drying technology to obtain the pig feed product with acid and fragrant flavor.
(3) The diluted pickle flavor fermentation liquor contains a large amount of salt, various organic acids such as lactic acid, acetic acid, tartaric acid, succinic acid and the like, and water, the fermentation liquor can replace a pig feed enterprise to artificially add the raw materials such as the organic acid, the salt, the water and the like in the processing process to prepare the pig feed with the acid flavor, and the content results of the organic acid, the salt and the water in the diluted pickle flavor fermentation liquor are shown in a table 1.
TABLE 1 pickled vegetable flavor fermentation broth organic acid, salt, water content
(4) The kimchi flavor fermentation broth treated with 1 ton of kimchi salted water was added for the preparation of 100 ton of pig feed, and the economic benefit analysis is as shown in table 2 below.
TABLE 2 economic benefit analysis
Note: + for cost saving, -for cost increase
And (3) analyzing economic and social benefits: the discharge cost of 1 ton of pickled vegetable water is 1.8 yuan, the organic acid, salt and water saved by 1 ton of pickled vegetable water is 34.8 yuan in total, and the cost increased by 1 ton of pickled vegetable water precipitation and polyaluminium chloride treatment is 0.8 yuan. Therefore, the cost can be saved by 34 yuan actually by comprehensively utilizing 1 ton of pickle salting water to prepare 100 tons of pig feed. Meanwhile, the pickled vegetable water is effectively recycled, the resources are saved, clean production is carried out, the pickled vegetable industry and the feed industry are upgraded, the enterprise can develop continuously, and the application prospect is wide.
Example 2:
a method for preparing pig feed by using pickled vegetable salinization water comprises the following steps:
(1) and (5) recovering pickled vegetable water. Collecting the pickle salting water with the salinity of 12 percent in an adjusting sedimentation tank, standing and precipitating, roughly filtering the supernatant, roughly filtering to remove large particle suspended impurities and residual vegetable leaves, adding 0.10 per mill (based on the mass of the pickle salting water) of polyaluminium chloride into the obtained pickle salting water, flocculating and precipitating for 2 hours, pre-treating by membrane filtration with the pore diameter of 0.4um, and obtaining the pickle flavor fermentation liquor after pre-treatment. The pickle salting water is a byproduct generated after pickle enterprises pickle and ferment mature vegetables.
(2) Preparing fermented vegetable sauce. Adding 1 time of water by mass into the pickle flavor fermentation liquor obtained in the step (1) for dilution to ensure that the salinity of the pickle flavor fermentation liquor is 6%, then crushing the cleaned fresh vegetables into pulp, adding the pulp into the diluted pickle flavor fermentation liquor, wherein the fresh vegetable pulp comprises the following components in percentage by mass: 1, pickle flavor fermentation liquor: 1, bagging, sealing and fermenting for 3 days to obtain the fermented vegetable sauce which can be used as a pig feed auxiliary material.
(3) And (4) preparing slurry. And (3) adding the fermented vegetable sauce obtained in the step (2) as an auxiliary material into the main material, and uniformly stirring to obtain the slurry. The slurry comprises the following materials in percentage by mass: 40% of soybean meal, 26% of corn, 10% of fish meal, 8% of rice bran, 15% of fermented vegetable sauce and 1.0% of calcium hydrophosphate.
(4) And (4) preparing pig feed. And (4) drying the slurry obtained in the step (3) by adopting a spray drying technology to obtain the pig feed. The air inlet temperature of the spray drying technology is 240 ℃, and the air outlet temperature is 90 ℃. The feed has a water content of less than 8 wt%.
Example 3:
a method for preparing pig feed by using pickled vegetable salinization water comprises the following steps:
(1) and (5) recovering pickled vegetable water. Collecting pickle salting water with salinity of 16% in an adjusting sedimentation tank, standing and precipitating, roughly filtering supernatant liquid, roughly filtering to remove large particle suspended impurities and residual vegetable leaves, adding 0.12 per mill (based on the mass of the pickle salting water) of polyaluminium chloride into the obtained pickle salting water, flocculating and precipitating for 3h, pre-treating by membrane filtration with the pore diameter of 0.5um, and pre-treating to obtain the pickle flavor fermentation liquid. The pickle salting water is a byproduct generated after pickle enterprises pickle and ferment mature vegetables.
(2) Preparing fermented vegetable sauce. Adding 1 time of water by mass into the pickle flavor fermentation liquor obtained in the step (1) for dilution to ensure that the salinity of the pickle flavor fermentation liquor is 8%, then crushing the cleaned fresh vegetables into pulp, adding the pulp into the diluted pickle flavor fermentation liquor, wherein the fresh vegetable pulp comprises the following components in percentage by mass: 1, pickle flavor fermentation liquor: 1, bagging, sealing and fermenting for 3 days to obtain the fermented vegetable sauce which can be used as a pig feed auxiliary material.
(3) And (4) preparing slurry. And (3) adding the fermented vegetable sauce obtained in the step (2) as an auxiliary material into the main material, and uniformly stirring to obtain the slurry. The addition amount of the slurry is as follows by mass: 35% of soybean meal, 27% of corn, 12% of fish meal, 6% of rice bran, 19% of fermented vegetable sauce and 1.0% of calcium hydrophosphate.
(4) And (4) preparing pig feed. And (4) drying the slurry obtained in the step (3) by adopting a spray drying technology to obtain the pig feed. The air inlet temperature of the spray drying technology is 220 ℃, and the air outlet temperature is 80 ℃. The feed has a water content of less than 8 wt%.
And (3) test analysis:
(I) comparing organic acid components in vegetable sauce fermented by different fermentation liquids
The organic acid components of the fermented vegetable paste a obtained by fermenting vegetables in the pickled water of kimchi in example 2 and the fermented vegetable paste B obtained by fermenting vegetables in clean water (the remaining conditions were the same as in example 2) were compared, and the results are shown in table 3.
TABLE 3 comparison of organic acids in vegetable pastes fermented with different fermentation broths
And (4) analyzing results: as can be seen from table 3, in example 2, 6 organic acids (lactic acid, acetic acid, succinic acid, tartaric acid, citric acid, malic acid) were measured in the fermented vegetable paste a obtained by fermenting vegetables with kimchi salted water, and 5 organic acids (lactic acid, acetic acid, succinic acid, tartaric acid, citric acid) were measured in the fermented vegetable paste B obtained by fermenting vegetables with clean water, wherein the contents of the respective organic acids in the fermented vegetable paste a were higher than those in the fermented vegetable paste B. The vegetable sauce fermented by the pickled vegetable water has rich and high content of organic acid species, and the pickled vegetable water has the potential of serving as an auxiliary material for preparing the pig feed and has good application prospect.
(II) comparison of amino acid components in fermented vegetable paste with different fermentation liquids
The amino acid composition of the fermented vegetable paste a obtained by fermenting vegetables in the pickled water of kimchi in example 2 was compared with the amino acid composition of the fermented vegetable paste B obtained by fermenting vegetables in clean water (the remaining conditions were the same as in example 2), and the results are shown in table 4.
TABLE 4 comparison of amino acids in vegetable pastes fermented with different fermentation broths
And (4) analyzing results: as can be seen from table 4, in example 2, the fermented vegetable paste a obtained by fermenting vegetables with kimchi salted water measured 15 amino acids (aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, tyrosine, valine, methionine, isoleucine, leucine, lysine), and the fermented vegetable paste B obtained by fermenting vegetables with clean water measured 10 amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, threonine, alanine, lysine, valine, leucine), in which the content of each amino acid of the fermented vegetable paste a was higher than that of the fermented vegetable paste B. The obtained pickled vegetable water fermented vegetable sauce has rich and high-content amino acid types, and the pickled vegetable water has the potential of serving as an auxiliary material for preparing pig feed and has good application prospect.
(III) component comparison in preparation of pig feed by fermenting vegetable paste with different raw materials
The results of comparing the primary flavor of the pig feed C prepared by salting the water-fermented vegetable paste with kimchi with that of the pig feed D prepared by fermenting the vegetable paste with clear water in example 2 (the remaining conditions were the same as in example 2) are shown in table 5.
TABLE 5 comparison of main ingredients and flavor of pig feed prepared by fermenting vegetable paste with different raw materials
And (4) analyzing results: as can be seen from table 5, the fermented vegetable paste prepared by fermenting vegetables in the pickle salting water in example 2 was used to prepare the pig feed C, which was higher in the content of crude protein, amino acids, and organic acids, closer in the content of minerals, vitamins, and fatty acids, and lower in the content of crude fiber than the fermented vegetable paste prepared by fermenting vegetables in clear water, and the pig feed C had a distinct acid flavor, and the feed intake of animals was increased. The vegetable sauce fermented by the pickled vegetable salted water has the potential of preparing pig feed and has good application prospect.
(IV) ingredient comparison in pig feed prepared from different vegetable pastes
The main ingredients and flavor of the pig feed C prepared by fermenting the vegetable paste with the kimchi salted water of example 2 were compared with the pig feed E prepared by not fermenting vegetables (the remaining conditions were the same as example 2), and the results are shown in table 6.
TABLE 6 comparison of the main ingredients and flavors of pig feeds prepared with different vegetable sauces
And (4) analyzing results: as can be seen from table 6, the fermented vegetable paste prepared by fermenting vegetables with the pickle salinized water in example 2 all produced the pig feed C with higher contents of crude protein, amino acids, minerals, organic acids and vitamins than the pig feed E produced by non-fermented vegetables, the content of fatty acids was close, the content of crude fibers was low, and the pig feed C had a significant acid flavor, and the feed intake of animals was increased. The vegetable sauce fermented by the pickled vegetable salted water has the potential of preparing pig feed and has good application prospect.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. A method for preparing pig feed by using pickled vegetable salinization water is characterized by comprising the following steps:
(1) recovery treatment of pickled vegetable salting water
Collecting pickle salted water with the salinity of 10-16% in an adjusting sedimentation tank, standing and precipitating, roughly filtering supernatant, wherein the diameter of a rough filtering mesh is 0.15mm, the width of the mesh is 0.25mm to remove large particle suspended impurities and residual vegetable leaves, adding 0.05-0.15 per mill of polyaluminium chloride, performing flocculation and precipitation for 1-3h, performing pretreatment through membrane filtration with the pore diameter of 0.2-0.5um, and performing pretreatment to obtain usable pickle flavor fermentation liquor;
(2) preparation of fermented vegetable sauce
Adding water with the mass of 1-2 times into the pickle flavor fermentation liquor which can be utilized in the step (1) for dilution to ensure that the salinity is 5-8%, then crushing the cleaned fresh vegetables into sauce, adding the sauce into the diluted pickle flavor fermentation liquor, and adding the fresh vegetable pulp into the diluted pickle flavor fermentation liquor by mass: kimchi flavor fermentation broth = 1: 1, bagging, sealing and fermenting for 1-3 days to obtain fermented vegetable sauce capable of being used as a pig feed auxiliary material;
(3) preparation of the slurry
Adding the fermented vegetable sauce obtained in the step (2) as an auxiliary material into the main material, and uniformly stirring to obtain a slurry; the slurry comprises the following materials in percentage by mass: 30-60% of soybean meal, 20-40% of corn, 10-15% of fish meal, 5-10% of rice bran, 10-20% of fermented vegetable paste and 0.5-1.5% of calcium hydrophosphate, wherein the total mass percentage content is 100%;
(4) preparation of pig feed
And (4) drying the slurry obtained in the step (3) by adopting a spray drying technology to obtain the pig feed.
2. The method for preparing pig feed using kimchi salted water as in claim 1, wherein: the pickle salting water is a byproduct generated by pickle enterprises after soaking and fermenting mature vegetables.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103416591A (en) * | 2013-08-08 | 2013-12-04 | 辽宁禾丰牧业股份有限公司 | Soft-pellet creep feed and preparation method thereof |
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| CN103385350B (en) * | 2013-08-08 | 2014-10-08 | 辽宁禾丰牧业股份有限公司 | Soft particle milk replacer containing high fructose corn syrup and preparation thereof |
| CN105724762A (en) * | 2016-02-26 | 2016-07-06 | 安徽天邦生物技术有限公司 | Biologically fermented sow feed and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416591A (en) * | 2013-08-08 | 2013-12-04 | 辽宁禾丰牧业股份有限公司 | Soft-pellet creep feed and preparation method thereof |
| CN106213343A (en) * | 2016-07-22 | 2016-12-14 | 四川东坡中国泡菜产业技术研究院 | A kind of vegetable salt accumulated water method of comprehensive utilization |
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| Title |
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| 杨骏." 单菌、混菌发酵果蔬饲料最佳工艺的研究".《饲料工业》.2014,第35卷(第21期), * |
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