CN111616265A - Citrus pulp biological feed and preparation method thereof - Google Patents
Citrus pulp biological feed and preparation method thereof Download PDFInfo
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- CN111616265A CN111616265A CN202010642194.0A CN202010642194A CN111616265A CN 111616265 A CN111616265 A CN 111616265A CN 202010642194 A CN202010642194 A CN 202010642194A CN 111616265 A CN111616265 A CN 111616265A
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 104
- 241000207199 Citrus Species 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title description 9
- 239000000843 powder Substances 0.000 claims abstract description 50
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 19
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 19
- 241001506047 Tremella Species 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 12
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 20
- 241001672694 Citrus reticulata Species 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 14
- 230000003449 preventive effect Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 244000134540 Polymnia sonchifolia Species 0.000 claims description 5
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 244000144972 livestock Species 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 239000002689 soil Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000037406 food intake Effects 0.000 abstract description 2
- 235000012631 food intake Nutrition 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004064 recycling Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000000975 bioactive effect Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Animal Husbandry (AREA)
- Physiology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Sustainable Development (AREA)
- General Chemical & Material Sciences (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a citrus pulp biological feed for promoting appetite, which takes citrus pulp as a main component, fully utilizes the nutritional components of the citrus pulp, increases the components of snow lotus fruit residues, cinnamon branch and leaf powder, corn protein powder, sweet potato powder, barley, tremella, bean pulp, whole rice bran, compound strains and the like through reasonable nutritional proportion, produces and ferments according to a specific process, can release more active substances, increases the palatability of the feed, is mixed with citrus pulp containing a plurality of fruit oligosaccharides, vitamins and other nutritional substances to prepare the feed, improves the digestive absorption of stomach and intestine to the feed, can supply sufficient nutrition to livestock, improves the food intake, improves the health level of animals, further improves the growth speed of the animals to different degrees, improves the feed utilization rate, reduces the production cost, realizes the recycling of the citrus pulp, and prepares the biological feed, avoid dumping, pollute the environment and destroy the soil.
Description
Technical Field
The invention relates to the technical field of animal feed, in particular to citrus pulp biological feed for stimulating appetite and improving immunity and a preparation method thereof.
Background
The citrus fruits in China have huge yield, the dried orange peel is a traditional Chinese medicinal material, the dried orange peel is prepared by removing flesh, peeling and drying in the sun in the production process of the dried orange peel, the peel does not need meat, more than 50 ten thousand tons of citrus meat is poured out every year in China because the citrus meat is not utilized, the environment is polluted, and the soil is damaged. The citrus pulp has the problems of easy decay, high transportation cost, obvious seasonality in production and processing in the aspect of application as a feed resource, great difficulty in directly feeding livestock and poultry, and no love for eating by livestock and poultry with excessive water. The invention provides a citrus pulp biological feed for enhancing appetite, which is a new biological feed taking citrus pulp as a main ingredient, provides nutrition for animals, can also enhance the appetite of the animals, can release more bioactive substances after baking partial water of the citrus pulp and mixing fermentation, increases the palatability of the feed, can improve the intestines and stomach of the animals by various probiotic floras and biological enzymes, improves the digestion and absorption of the feed by the intestines and stomach, fully exerts better growth performance of the citrus pulp on the premise of ensuring the health of the animals, changes waste into valuable, improves the utilization rate of the feed and reduces the production cost.
Disclosure of Invention
The invention aims to solve the problems that the citrus pulp is poured out because the citrus peel is not utilized when the citrus peel is produced, the environment is polluted, and the soil is damaged, and provides a citrus pulp biological feed and a preparation method thereof.
The invention adopts the following technical scheme: the citrus pulp biological feed comprises the following raw materials in parts by weight: 1000-1500 parts of citrus pulp, 6-13 parts of tremella, 20-25 parts of barley, 20-25 parts of soybean meal, 9-13 parts of whole rice bran, 9-15 parts of snow lotus fruit residues, 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder, 0.03-0.05 part of mildew preventive and 0.1-0.3 part of composite strain.
The preparation method of the citrus pulp feed comprises the following steps:
(1) drying the citrus pulp 1000-1500 in an oven for 30min, and removing a large amount of water to obtain citrus pulp A;
(2) respectively pulverizing 6-13 of Tremella, 20-25 of fructus Hordei vulgaris, 20-25 of bean pulp, 9-13 of whole rice bran, and 9-15 of yacon residue, sieving with 50-80 mesh sieve, mixing in a mixer to obtain mixture B, sterilizing at 90-115 deg.C for 10min, and cooling to below 40 deg.C;
(3) adding 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder and 0.03-0.05 part of mildew preventive into the mixture B, inoculating 0.1-0.3 part of composite strain in parts by weight, mixing, uniformly stirring, adding a proper amount of water, stirring into a slurry state, keeping the water content of 40-50%, fermenting at 30 ℃ for 24 hours, stirring and turning over for 3min-5min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat;
(5) drying the mixed citrus pulp obtained in the step 4) in an oven for 30min to obtain the citrus pulp biological feed;
(6) and (7) sealing and packaging.
The composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.2.
in the step (1), the oven is in a temperature environment of 60-70 ℃.
In the step (5), the oven is in a temperature environment of 45-55 ℃.
In the step (1), a large amount of water is removed from the citrus pulp in the oven, the volume of the citrus pulp is reduced, and various nutrient substances such as minerals, saccharides, amino acids, vitamins, pigments, dietary fibers, flavonoid compounds with strong antioxidant function, fructose and the like in the citrus pulp are stored and mixed with a small amount of water contained in the citrus pulp, so that the citrus pulp is not easy to deteriorate.
In the step (2), the mixture B is sterilized at 90-115 ℃ to reduce harmful bacteria in the mixture, and simultaneously, the mixture is ripe at a certain temperature, which is beneficial to the digestion of animal tracts.
In the step (3), the cinnamon branch and leaf powder and the mildew preventive are mixed to better promote fermentation and inhibit mildew, and the sweet potato powder is an important nutrient component and can generate better viscosity, so that the fermented product C and the citrus pulp A are favorably coated and adhered.
In the step (4), a large amount of the ferment C can be coated in the citrus pulp A and infiltrated into the citrus pulp A, so that the citrus pulp A and the ferment C are mixed, and the citrus pulp biological feed is obtained by baking.
The citrus pulp in the citrus pulp biological feed disclosed by the invention is a main component and occupies a larger specific amount, the citrus pulp is firstly dried and concentrated to remove part of water, components such as citrus pulp, snow lotus fruit residues, cinnamon branch and leaf powder, corn protein powder, sweet potato powder, barley tremella, bean pulp, whole rice bran, compound strains and the like are added according to a reasonable nutrition ratio, the components are produced and fermented according to a specific process, then the components are mixed with the concentrated citrus pulp for processing and fermentation, and finally the components are dried again to remove part of water, so that the citrus pulp biological feed disclosed by the invention is prepared, the waste of the citrus pulp is changed into valuable, and the biological feed is prepared.
The citrus meat biological feed can be directly fed and fed when being used for feeding large-size livestock, such as pigs, cattle, sheep and the like, and is not limited, and can also be added into other feeds for feeding, the adding proportion is not limited, and is preferably 20% -80%, and the citrus meat biological feed needs to be crushed when being used for feeding small animals and poultry.
The invention has the following beneficial effects:
1. the citrus pulp biological feed can increase appetite and immunity, is easier to be eaten, digested and absorbed by animals, has higher nutrient content and no toxic action, fully utilizes the nutrient content of citrus pulp, can supply sufficient nutrition to livestock, improves the food intake, improves the health level of the animals, and further improves the growth speed of the animals to different degrees.
2. According to the invention, more bioactive substances can be released after the tremella, the snow lotus fruit residues, the corn protein powder, the cinnamon branch and leaf powder and the like are fermented, the palatability of the feed is increased, and the feed is prepared by mixing the tremella, the snow lotus fruit residues, the cinnamon branch and leaf powder and the citrus pulp containing a large amount of fructooligosaccharide, vitamins and other various nutrient substances, the digestion and absorption of the stomach and intestine to the feed are improved, the utilization rate of the feed is improved, the production cost is reduced, and the tremella, the snow lotus fruit residues and the cinnamon branch and leaf powder can further promote appetite and improve the immunity.
3. Meanwhile, the citrus pulp which is the residue in the production of the dried orange peel is fully utilized, waste materials are changed into things of value, the cost of raw materials for manufacturing the feed is saved, particularly, a large amount of citrus pulp is utilized, the citrus pulp is prevented from being poured out, the environment is polluted, and the soil is damaged.
Detailed Description
The first embodiment:
the citrus pulp biological feed comprises the following raw materials in parts by weight: 1000-1500 parts of citrus pulp, 6-13 parts of tremella, 20-25 parts of barley, 20-25 parts of soybean meal, 9-13 parts of whole rice bran, 9-15 parts of snow lotus fruit residues, 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder, 0.03-0.05 part of mildew preventive and 0.1-0.3 part of composite strain.
The preparation method of the citrus pulp feed comprises the following steps:
(1) drying the citrus pulp 1000-1500 in an oven for 30min, and removing a large amount of water to obtain citrus pulp A;
(2) respectively pulverizing 6-13 of Tremella, 20-25 of fructus Hordei vulgaris, 20-25 of bean pulp, 9-13 of whole rice bran, and 9-15 of yacon residue, sieving with 50-80 mesh sieve, mixing in a mixer to obtain mixture B, sterilizing at 90-115 deg.C for 10min, and cooling to below 40 deg.C;
(3) adding 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder and 0.03-0.05 part of mildew preventive into the mixture B, inoculating 0.1-0.3 part of composite strain in parts by weight, mixing, uniformly stirring, adding a proper amount of water, stirring into a slurry state, keeping the water content of 40-50%, fermenting at 30 ℃ for 24 hours, stirring and turning over for 3min-5min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat.
(5) Drying the mixed citrus pulp obtained in the step (4) in an oven for 30min to obtain the citrus pulp biological feed;
(6) and (7) sealing and packaging.
The composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.2.
in the step (1), the oven is in a temperature environment of 60-70 ℃.
In the step (5), the oven is in a temperature environment of 45-55 ℃.
In the step (1), a large amount of water is removed from the citrus pulp in the oven, the volume of the citrus pulp is reduced, various nutrient substances such as minerals, saccharides, amino acids, vitamins, pigments, dietary fibers, flavonoid compounds with strong antioxidant function, fructose and the like in the citrus pulp are preserved, and a small amount of water with high sugar concentration is also contained in the citrus pulp, so that the citrus pulp is not easy to deteriorate.
In the step (2), the mixture B is sterilized at 90-115 ℃ to reduce harmful bacteria in the mixture, and simultaneously, the mixture is ripe at a certain temperature, which is beneficial to the digestion of animal tracts.
In the step (3), the cinnamon branch and leaf powder is mixed with the mildew preventive to better promote fermentation and inhibit the generation of mildew; the sweet potato powder is an important nutrient component, can generate better viscosity, and is beneficial to the coating and infiltration of the fermented product C and the citrus pulp A.
In the step (4), a large amount of the ferment C can be coated in the citrus pulp A and infiltrated into the citrus pulp A, so that the citrus pulp A and the ferment C are mixed to form a whole, and the citrus pulp biological feed is obtained by baking.
The second embodiment:
the citrus pulp biological feed comprises the following raw materials in parts by weight: 1100-1500 parts of citrus pulp, 8-12 parts of tremella, 21-25 parts of barley, 21-25 parts of soybean meal, 10-12 parts of full cream rice bran, 11-15 parts of snow lotus fruit residues, 6-10 parts of cinnamon branch and leaf powder, 22-28 parts of corn protein powder, 25-29 parts of sweet potato powder, 0.035-0.04 part of mildew preventive and 0.15-0.3 part of composite strain.
The preparation method of the citrus pulp feed comprises the following steps:
(1) drying the citrus fruit 1100-1500 in an oven for 30min, and removing a large amount of water to obtain citrus fruit A;
(2) respectively crushing 8-12 parts of tremella, 21-25 parts of barley, 21-25 parts of bean pulp, 10-12 parts of full cream rice bran and 11-15 parts of snow lotus fruit residues, sieving the crushed materials with a 50-80-mesh crushing sieve, adding the crushed materials into a mixer according to the proportion, uniformly mixing the crushed materials to obtain a mixture B, sterilizing the mixture B at 95-110 ℃ for 10min, and cooling the mixture B to below 40 ℃;
(3) adding 6-10 parts of cinnamon branch and leaf powder, 22-28 parts of corn protein powder, 25-29 parts of sweet potato powder and 0.035-0.04 part of mildew preventive into the mixture B, inoculating 0.15-0.3 part of composite strain by weight, mixing, stirring uniformly, adding a proper amount of water, stirring into slurry, keeping the water content of 42-48%, fermenting at 30 ℃ for 24 hours, stirring and turning over for 3min-5min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat;
(5) drying the mixed citrus pulp obtained in the step (4) in an oven for 30min to obtain the citrus pulp biological feed; (6) and (7) sealing and packaging.
The composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.2.
in the step (1), the oven adopts a temperature environment of 62-68 ℃.
In the step (5), the oven adopts a temperature environment of 47-53 ℃.
Third embodiment:
the citrus pulp biological feed comprises the following raw materials in parts by weight: 1400 parts of citrus pulp, 9-11 parts of tremella, 22-24 parts of barley, 22-24 parts of soybean meal, 9-11 parts of whole rice bran, 12-14 parts of snow lotus fruit residues, 7-9 parts of cinnamon branch and leaf powder, 23-27 parts of corn protein powder, 26-27 parts of sweet potato powder, 0.03-0.05 part of mildew preventive and 0.15-0.25 part of composite strain.
The preparation method of the citrus pulp feed comprises the following steps:
(1) drying the citrus fruit 1200-1400 in an oven for 30min, and removing a large amount of water to obtain citrus fruit A;
(2) respectively pulverizing Tremella 9-11, fructus Hordei vulgaris 22-24, bean cake 22-24, whole rice bran 9-11, and yacon residue 12-14, sieving with 50-80 mesh pulverizing sieve, mixing in mixer to obtain mixture B, sterilizing at 95-105 deg.C for 10min, and cooling to below 40 deg.C;
(3) adding 7-9 parts of cinnamon branch and leaf powder, 23-27 parts of corn protein powder, 26-27 parts of sweet potato powder and 0.03-0.05 part of mildew preventive into the mixture B, inoculating 0.15-0.25 parts of composite strain in parts by weight, mixing, uniformly stirring, adding a proper amount of water, stirring into a slurry state, keeping the water content of 43-47%, fermenting at 30 ℃ for 24 hours, stirring and turning over for 3min-5min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat;
(5) drying the mixed citrus pulp obtained in the step (4) in an oven for 30min to obtain the citrus pulp biological feed;
(6) and (7) sealing and packaging.
The composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.2.
in the step (1), the oven adopts a temperature environment of 63-67 ℃.
In the step (5), the oven adopts a temperature environment of 48-52 ℃.
The fourth embodiment:
the citrus pulp biological feed comprises the following raw materials in parts by weight: 1300 parts of citrus pulp, 10 parts of tremella, 23 parts of barley, 23 parts of bean pulp, 10 parts of full cream rice bran, 13 parts of snow lotus fruit residues, 8 parts of cinnamon branch and leaf powder, 25 parts of corn protein powder, 25 parts of sweet potato powder, 0.04 part of mildew preventive and 0.2 part of composite strain.
The preparation method of the citrus pulp feed comprises the following steps:
(1) drying the citrus pulp 1300 in an oven for 30min, and removing a large amount of water to obtain citrus pulp A;
(2) respectively pulverizing Tremella 10, fructus Hordei vulgaris 23, bean cake 23, whole rice bran 10, and yacon residue 13, sieving with 50-80 mesh sieve, mixing in mixer to obtain mixture B, sterilizing at 100 deg.C for 10min, and cooling to below 40 deg.C;
(3) adding cinnamon branch and leaf powder 8, corn protein powder 25, sweet potato powder 25 and mildew preventive 0.04 into the mixture B, inoculating 0.2 weight part of composite strain, mixing, stirring uniformly, adding a proper amount of water, stirring into a slurry, keeping the water content of 45%, fermenting at 30 ℃ for 24 hours, stirring and turning for 3-5 min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat;
(5) drying the mixed citrus pulp obtained in the step (4) in an oven for 30min to obtain the citrus pulp biological feed; (6) and (7) sealing and packaging.
The composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.5.
in the step (1), the oven adopts a temperature environment of 65 ℃.
In the step (5), the oven is in a temperature environment of 50 ℃.
The citrus pulp feed provided by the invention provides a new biological feed taking citrus pulp as a main ingredient, provides nutrition for animals, and can also improve the appetite of the animals, the citrus pulp can release more bioactive substances after being dried to remove part of water and mixed and fermented with other important components in proportion, the palatability of the feed is increased, various probiotic floras and biological enzymes can improve the intestines and stomach of the animals, the digestion and absorption of the intestines and stomach on the feed are improved, the better growth performance of the animals is fully exerted on the premise of ensuring the health of the animals, the citrus pulp is changed into valuables, the utilization rate of the feed is improved, and the production cost is reduced.
Claims (5)
1. A citrus pulp biological feed is characterized in that: the weight parts of the raw materials are as follows: 1000-1500 parts of citrus pulp, 6-13 parts of tremella, 20-25 parts of barley, 20-25 parts of soybean meal, 9-13 parts of whole rice bran, 9-15 parts of snow lotus fruit residues, 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder, 0.03-0.05 part of mildew preventive and 0.1-0.3 part of composite strain.
2. The method for preparing a citrus meat feed according to claim 1, characterized in that: the method comprises the following steps:
(1) drying the citrus pulp 1000-1500 in an oven for 30min, and removing a large amount of water to obtain citrus pulp A;
(2) respectively pulverizing 6-13 of Tremella, 20-25 of fructus Hordei vulgaris, 20-25 of bean pulp, 9-13 of whole rice bran, and 9-15 of yacon residue, sieving with 50-80 mesh sieve, mixing in a mixer to obtain mixture B, sterilizing at 90-115 deg.C for 10min, and cooling to below 40 deg.C;
(3) adding 5-11 parts of cinnamon branch and leaf powder, 20-30 parts of corn protein powder, 25-30 parts of sweet potato powder and 0.03-0.05 part of mildew preventive into the mixture B, inoculating 0.1-0.3 part of composite strain in parts by weight, mixing, uniformly stirring, adding a proper amount of water, stirring into a slurry state, keeping the water content of 40-50%, fermenting at 30 ℃ for 24 hours, stirring and turning over for 3min-5min every 3 hours to obtain a fermentation product C;
(4) adding mandarin orange meat A into the fermented product C, stirring for 30min, and allowing the fermented product C to be applied on mandarin orange meat in large amount, and fermenting at 40 deg.C for 24 hr to obtain mixed mandarin orange meat;
(5) drying the mixed citrus pulp obtained in the step (4) in an oven for 30min to obtain the citrus pulp biological feed;
(6) and (7) sealing and packaging.
3. The method for preparing a citrus meat feed according to claim 2, characterized in that: the composite strain is as follows: lactobacillus plantarum and Saccharomyces cerevisiae, wherein the ratio of strains is 1: 1.2.
4. the method for preparing a citrus meat feed according to claim 2, characterized in that: in the step (1), the oven is in a temperature environment of 60-70 ℃.
5. The method for preparing a citrus meat feed according to claim 2, characterized in that: in the step (5), the oven is in a temperature environment of 45-55 ℃.
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