CN111685233A - Method for processing high-protein feed by using pear residues, pear leaves and pear branches - Google Patents
Method for processing high-protein feed by using pear residues, pear leaves and pear branches Download PDFInfo
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Abstract
The invention provides a method for processing high-protein feed by using pear residues, pear leaves and pear branches, which comprises the steps of respectively preparing aspergillus oryzae liquid seeds and saccharomyces cerevisiae liquid seeds by using the pear residues as a main culture medium, then inoculating the aspergillus oryzae liquid seeds and the saccharomyces cerevisiae liquid seeds by using the pear residues, the pear leaves and the pear branches as a solid culture medium, and carrying out solid mixed fermentation to obtain the high-protein feed. The high-protein feed is processed by utilizing pear residues, pear leaves and pear branches, has the crude protein content of over 25 percent and good palatability, and is suitable for feeding various animals such as pigs, cattle, sheep, poultry and the like.
Description
Technical Field
The invention belongs to the technical field of feed processing, and relates to a method for processing high-protein feed by using pear residues, pear leaves and pear branches.
Background
The pear is deciduous tree or shrub of Maloideae of Rosaceae of dicotyledonae of angiosperma, and the fruit is delicious and sour, rich in nutrition, contains multiple vitamins and cellulose, and is a common fruit in China. The pear can be eaten raw or after being steamed; in terms of medical efficacy, the pears can relieve constipation and promote digestion, and are also beneficial to heart vessels. The pears have common consumer groups and relatively stable consumer markets in China.
In the pear industry of China, the pear fruits are mainly harvested and processed, and various byproducts and wastes such as pear residues, pear leaves, pear branches and the like can be generated. The pear residue is the remainder of the crushed, squeezed and extracted pear, mainly comprises peel, kernel and residual pulp, and contains rich nutrient substances such as soluble sugar, vitamins, mineral substances, cellulose and the like. The pear leaves are fallen leaves of pear trees and contain nutrient substances such as protein, cellulose, mineral substances and the like. The pear branches are branches of the pruned pear trees and contain nutrient substances such as cellulose, hemicellulose and the like. A great amount of pear residues, pear leaves and pear branches are generated in the pear planting area and the pear processing area every year, and the pear residues, the pear leaves and the pear branches are recycled and are developed and utilized in a high-valued manner, so that the ecological environment is protected, and the added value of the pear industry is further improved.
Aspergillus oryzae is a common strain in Aspergillus, is a long-used edible microorganism in the brewing industry of China, and is also a microorganism variety in the feed additive variety catalog issued by the Ministry of agriculture of China. In the production and metabolism of aspergillus oryzae, a plurality of biological enzymes such as protease, amylase, glucoamylase, cellulase, phytase, pectinase and the like can be produced, and the aspergillus oryzae is an excellent complex enzyme producing strain and can be used as a 'saccharifying strain' in many times.
Saccharomyces cerevisiae, also known as baker's yeast or budding yeast, has the advantages of short growth cycle, strong fermentation capacity, easy large-scale culture, and containing rich nutritional ingredients such as various proteins, amino acids, polysaccharides, vitamins, etc., is widely applied in the fields of food, medicine, etc., and is also a microorganism variety in the feed additive variety catalog issued by the Ministry of agriculture in China.
Disclosure of Invention
The invention aims to provide a method for processing high-protein feed by using pear residues, pear leaves and pear branches.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for processing high-protein feed by using pear residues, pear leaves and pear branches comprises the following steps:
step 1: performing steam explosion treatment on the pear residues, and then adding 25-50 parts by weight of the pear residues subjected to the steam explosion treatment, 0.25-0.50 part by weight of ammonium sulfate, 0.25-0.50 part by weight of potassium chloride and the balance of water to total 100 parts by weight; uniformly mixing and sterilizing to obtain a pear residue liquid culture medium;
step 2: adding sterile water to the inclined plane for storing the aspergillus oryzae strains, and preparing spore suspension by using an inoculating shovel to make spores on the inclined plane downwards; inoculating the spore suspension into the pear residue liquid culture medium prepared in the step 1 according to the inoculation amount of 0.5-5% for culture to obtain aspergillus oryzae liquid seeds;
and step 3: adding sterile water to the inclined plane for storing the saccharomyces cerevisiae strains, scraping saccharomyces cerevisiae colonies on the inclined plane by using an inoculation shovel to prepare strain suspension; inoculating the strain suspension into the pear residue liquid culture medium prepared in the step (1) according to the inoculation amount of 0.5-5%, and culturing to obtain saccharomyces cerevisiae liquid seeds;
and 4, step 4: respectively crushing the dried pear leaves and pear branches to 20-50 meshes to obtain pear leaf powder and pear branch powder; crushing defective pears to 10 meshes to obtain defective pear pulp; then, uniformly mixing 40-50 parts by weight of pear leaf powder, 30-50 parts by weight of pear residues, 10-20 parts by weight of pear branch powder and 1-10 parts by weight of inferior pear pulp, and then sterilizing to obtain a solid culture medium;
and 5: inoculating Aspergillus oryzae liquid seed to solid culture medium according to 0.25-2.5% of inoculation amount, mixing well in environment with cleanliness of 1 ten thousand, spreading into flat layer with thickness of 5-10cm, and performing solid fermentation for 5-10 days under the culture conditions of ambient temperature of 25-30 deg.C and ventilation amount of 25-50 times of solid culture medium volume per hour to obtain first stage solid fermentation culture;
step 6: inoculating the liquid seeds of the saccharomyces cerevisiae to the first-stage solid-state fermentation culture according to the inoculation amount of 1-5%, and uniformly mixing in an environment with the cleanliness of 1 ten thousand to obtain a mixed material; supplementing sterile water to ensure that the water content of the mixed material is 45-50%; then evenly piling and placing the materials in a manner of piling to carry out piling fermentation, wherein the average weight of each pile is 0.5-2.5t, and the slope of the pile is 30-40 degrees; the relative humidity of the environment in the fermentation process is 50-70%; measuring the temperature of the material at the depth of 20-25cm in the fermentation pile every 4-6h, and turning the pile when the temperature is higher than 40 ℃; stacking and fermenting for 7-14 d;
and 7: and (4) drying the fermented material obtained in the step (6) until the water content is less than or equal to 10%, and then crushing to obtain a high-protein feed product.
The preferable technical scheme is as follows: in the step 1, the steam pressure of the steam explosion treatment is 2-2.5MPa, and the time for maintaining the pressure is 10-15 min.
The preferable technical scheme is as follows: in the step 2, a stirring type fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30-35 deg.C, stirring at 100-.
The preferable technical scheme is as follows: in the step 3, an airlift fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30-35 deg.C and aeration amount 10-25 times of the fermentation broth volume per hour for 3-5 days.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. according to the invention, the pear residues are pretreated by adopting a steam explosion method, so that the effect of liquid fermentation of the pear residues of the aspergillus oryzae and the saccharomyces cerevisiae is improved.
2. The invention adopts a mixed solid culture medium of aspergillus oryzae and saccharomyces cerevisiae for mixed fermentation of pear residues, pear leaves and pear branches, firstly, the solid fermentation of aspergillus oryzae is utilized, and cellulose, hemicellulose and carbohydrate of the solid culture medium are subjected to enzymolysis by using a complex enzyme generated by aspergillus oryzae; and inoculating saccharomyces cerevisiae, fermenting the solid culture medium metabolized by aspergillus oryzae, and further improving the protein content of the solid culture through the growth and metabolism of saccharomyces cerevisiae.
3. The high-protein feed prepared by the invention is processed by utilizing pear residues, pear leaves and pear branches, when the water content is 10 percent, the crude protein content exceeds 25 percent, the palatability is good, and the high-protein feed is suitable for feeding various animals such as pigs, cattle, sheep, poultry and the like.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for processing high-protein feed by using pear residues, pear leaves and pear branches
A method for processing high-protein feed by using pear residues, pear leaves and pear branches is characterized by comprising the following steps.
(1) Preparation of liquid culture Medium for Pear slag
The pear residue raw material is the residue of fresh pear after crushing, squeezing and juice extraction, and can be fresh pear residue with higher water content or dried pear residue after airing or drying. In this embodiment, fresh pear residues after juicing are specifically selected.
And (5) performing steam explosion treatment. Putting the pear residue raw material into steam explosion equipment, and performing pressure maintaining treatment for 12min by using 2.2MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, ejecting the material, and blasting under the action of pressure difference and temperature difference; and collecting the pear residues after the blasting treatment for later use.
And (4) preparing a pear residue liquid culture medium. The total of 35 parts by weight of pear residues after steam explosion, 0.4 part by weight of ammonium sulfate, 0.35 part by weight of potassium chloride and the balance of water is 100 parts by weight. Mixing at a certain proportion, sterilizing with 121 deg.C saturated steam for 18min, cooling to room temperature, and culturing with pear residue liquid culture medium. The water is in accordance with the requirement of feed hygiene.
(2) Liquid seed culture of Aspergillus oryzae
The Aspergillus oryzae should meet the requirement of 'feed additive variety catalog'.
And (4) culturing Aspergillus oryzae liquid seeds. Adding a proper amount of sterile water into a slant for storing aspergillus strains, scraping spores in the slant by using an inoculation shovel, and preparing spore suspension; inoculating the spore suspension into the pear residue liquid culture medium sterilized in the step (1) according to the inoculation amount of 2.5%, and culturing by adopting a stirring fermentation tank under the culture conditions that: culturing at 32 deg.C under stirring speed of 150r/min and ventilation amount 45 times of fermentation broth volume per hour for 5d to obtain Aspergillus oryzae liquid seed for use.
(3) Liquid seed culture of Saccharomyces cerevisiae
The saccharomyces cerevisiae strain should meet the requirements of 'feed additive variety catalog'.
And (5) culturing liquid seeds of the saccharomyces cerevisiae. Adding a proper amount of sterile water into the inclined plane for storing the saccharomyces cerevisiae strains, scraping saccharomyces cerevisiae colonies on the inclined plane by using an inoculation shovel to prepare strain suspension; inoculating the strain suspension into the pear residue liquid culture medium sterilized in the step (1) according to the inoculation amount of 3%, and culturing by adopting an airlift fermentation tank under the culture conditions that: culturing at 32 deg.C and ventilation amount 15 times of the fermentation broth volume per hour for 4 days to obtain liquid seed of Saccharomyces cerevisiae.
(4) Preparation of solid fermentation Medium
And (4) preprocessing. And crushing the dried pear leaves and pear branches into 40 meshes to respectively obtain pear leaf powder and pear branch powder for later use. Crushing the defective pome to 10 meshes for later use.
Preparing a solid culture medium. Uniformly mixing 45 parts by weight of pear leaf powder, 30-50 parts by weight of pear residues, 10-20 parts by weight of pear branch powder and 5 parts by weight of inferior pear pulp according to a proportion, sterilizing for 16min by adopting saturated steam at 121 ℃, and then cooling to room temperature for later use.
(5) First stage solid state fermentation
Inoculating Aspergillus oryzae. Inoculating the sterilized solid culture medium in the step (4) into the Aspergillus oryzae liquid seeds in the step (2) according to the proportion of 1.5%, and fully turning and uniformly mixing in an environment with the cleanliness of 1 ten thousand.
And (5) clean, flat laying and fermentation. Spreading the solid culture medium inoculated with Aspergillus oryzae into 5-10cm thick flat layer, and performing solid state fermentation for 8d under the culture conditions of cleanliness of 1 ten thousand grade, ambient temperature of 26 deg.C, and air flow of 40 times of solid culture medium volume per hour.
(6) Second stage solid state fermentation
And inoculating the saccharomyces cerevisiae. Inoculating the first-stage solid fermentation culture in the step (5) into the saccharomyces cerevisiae liquid seeds in the step (3) according to the proportion of 3%, and fully turning and uniformly mixing the seeds under the environment with the cleanliness of 1 ten thousand; meanwhile, the sterile water is properly supplemented, so that the water content of the mixed material is 47 percent.
And (5) stacking and fermenting. Uniformly piling the mixed material inoculated with the wine-making yeast, wherein the average weight of each pile is 1.5t, the gradient of the pile is 35 degrees, and normal-temperature pile-building fermentation is carried out in an environment with cleanliness of 1 ten thousand; in the fermentation process, certain clean ventilation is kept, so that the relative humidity of the environment is 60 percent; during fermentation, measuring the temperature of materials at the depth of 22cm of a fermentation pile every 5 hours, and turning the fermentation pile when the temperature is higher than 40 ℃; and (5) stacking and fermenting for 10 d.
(7) Drying
After the normal temperature stacking fermentation is finished, the fermented materials are dried by hot air at 65 ℃ until the water content is lower than 10 percent, and then are crushed to the fineness of less than 20 meshes, so that the high-protein feed product is obtained.
The high-protein feed is processed by utilizing pear residues, pear leaves and pear branches, has the crude protein content of over 25 percent and good palatability, and is suitable for feeding various animals such as pigs, cattle, sheep, poultry and the like.
Example 2: method for processing high-protein feed by using pear residues, pear leaves and pear branches
A method for processing high-protein feed by using pear residues, pear leaves and pear branches comprises the following steps:
step 1: performing steam explosion treatment on the pear residues, and then 100 parts by weight of the pear residues subjected to steam explosion treatment, 0.25 part by weight of ammonium sulfate, 0.25 part by weight of potassium chloride and the balance of water; uniformly mixing and sterilizing to obtain a pear residue liquid culture medium;
step 2: adding sterile water to the inclined plane for storing the aspergillus oryzae strains, and preparing spore suspension by using an inoculating shovel to make spores on the inclined plane downwards; inoculating the spore suspension into the pear residue liquid culture medium prepared in the step 1 according to the inoculation amount of 0.5% for culture to obtain aspergillus oryzae liquid seeds;
and step 3: adding sterile water to the inclined plane for storing the saccharomyces cerevisiae strains, scraping saccharomyces cerevisiae colonies on the inclined plane by using an inoculation shovel to prepare strain suspension; inoculating the strain suspension into the pear residue liquid culture medium prepared in the step (1) according to the inoculation amount of 0.5%, and culturing to obtain saccharomyces cerevisiae liquid seeds;
and 4, step 4: respectively crushing the dried pear leaves and pear branches to 20 meshes to obtain pear leaf powder and pear branch powder; crushing defective pears to 10 meshes to obtain defective pear pulp; then, uniformly mixing 40 parts by weight of pear leaf powder, 30 parts by weight of pear residues, 10 parts by weight of pear branch powder and 1 part by weight of inferior pear pulp, and then sterilizing to obtain a solid culture medium;
and 5: inoculating the liquid seeds of aspergillus oryzae to a solid culture medium according to the inoculation amount of 0.25%, uniformly mixing the liquid seeds and the solid culture medium in an environment with the cleanliness of 1 ten thousand, flatly paving the mixture into a flat layer with the thickness of 5cm, and carrying out solid fermentation for 5d under the culture conditions that the ambient temperature is 25 ℃ and the ventilation volume is 25 times of the volume of the solid culture medium per hour to obtain a first-stage solid fermentation culture;
step 6: according to the inoculation amount of 1%, inoculating the liquid seeds of the saccharomyces cerevisiae to the first-stage solid-state fermentation culture, and uniformly mixing in an environment with cleanliness of 1 ten thousand to obtain a mixed material; supplementing sterile water to ensure that the water content of the mixed material is 45 percent; then uniformly stacking in a manner of 0.5t per pile on average, wherein the slope of the pile is 30 degrees, and performing pile building fermentation; the relative humidity of the environment during fermentation is 50%; measuring the temperature of the material at the depth of 20cm in the fermentation pile every 4h, and turning the fermentation pile when the temperature is higher than 40 ℃; stacking and fermenting for 7 d;
and 7: and (4) drying the fermented material obtained in the step (6) until the water content is 8.2%, and then crushing to obtain a high-protein feed product.
The preferred embodiment is: in the step 1, the steam pressure of the steam explosion treatment is 2MPa, and the time for maintaining the pressure is 10 min.
The preferred embodiment is: in the step 2, a stirring type fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30 deg.C, stirring at 100r/min, and aeration amount 30 times of the fermentation broth volume per hour for 4 d.
The preferred embodiment is: in the step 3, an airlift fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30 deg.C and aeration amount 10 times of the fermentation broth volume per hour for 3 d.
Example 3: method for processing high-protein feed by using pear residues, pear leaves and pear branches
A method for processing high-protein feed by using pear residues, pear leaves and pear branches comprises the following steps:
step 1: performing steam explosion treatment on the pear residues, and then 100 parts by weight of the pear residues after the steam explosion treatment, 0.50 part by weight of ammonium sulfate, 0.50 part by weight of potassium chloride and the balance of water; uniformly mixing and sterilizing to obtain a pear residue liquid culture medium;
step 2: adding sterile water to the inclined plane for storing the aspergillus oryzae strains, and preparing spore suspension by using an inoculating shovel to make spores on the inclined plane downwards; inoculating the spore suspension into the pear residue liquid culture medium prepared in the step 1 according to the inoculation amount of 5% for culturing to obtain aspergillus oryzae liquid seeds;
and step 3: adding sterile water to the inclined plane for storing the saccharomyces cerevisiae strains, scraping saccharomyces cerevisiae colonies on the inclined plane by using an inoculation shovel to prepare strain suspension; inoculating the strain suspension into the pear residue liquid culture medium prepared in the step 1 according to the inoculation amount of 5%, and culturing to obtain saccharomyces cerevisiae liquid seeds;
and 4, step 4: respectively crushing the dried pear leaves and pear branches to 50 meshes to obtain pear leaf powder and pear branch powder; crushing defective pears to 10 meshes to obtain defective pear pulp; then, uniformly mixing 50 parts by weight of pear leaf powder, 50 parts by weight of pear residues, 20 parts by weight of pear branch powder and 10 parts by weight of inferior pear pulp, and then sterilizing to obtain a solid culture medium;
and 5: inoculating Aspergillus oryzae liquid seeds to a solid culture medium according to the inoculation amount of 2.5%, uniformly mixing in an environment with the cleanliness of 1 ten thousand, flatly paving to form a flat layer with the thickness of 10cm, and performing solid fermentation for 10 days under the culture conditions that the ambient temperature is 30 ℃ and the ventilation amount is 50 times of the volume of the solid culture medium per hour to obtain a first-stage solid fermentation culture;
step 6: inoculating the liquid seeds of the saccharomyces cerevisiae to the first-stage solid-state fermentation culture according to the inoculation amount of 5%, and uniformly mixing in an environment with the cleanliness of 1 ten thousand to obtain a mixed material; supplementing sterile water to ensure that the water content of the mixed material is 50 percent; then uniformly stacking in a pile, wherein the average weight of each pile is 2.5t, the slope of the pile is 40 degrees, and stacking fermentation is carried out; the relative humidity of the environment during the fermentation process is 70%; measuring the temperature of the material at the depth of 25cm of the fermentation pile every 6h, and turning the fermentation pile when the temperature is higher than 40 ℃; stacking and fermenting for 14 d;
and 7: and (4) drying the fermented material obtained in the step (6) until the water content is 9%, and then crushing to obtain a high-protein feed product.
The preferred embodiment is: in the step 1, the steam pressure of the steam explosion treatment is 2.5MPa, and the time for maintaining the pressure is 15 min.
The preferred embodiment is: in the step 2, a stirring type fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 35 deg.C, stirring at 200r/min, and ventilating amount 60 times of the fermentation broth volume per hour for 6 d.
The preferred embodiment is: in the step 3, an airlift fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 35 deg.C and aeration amount 25 times of the fermentation broth volume per hour for 5 days.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for processing high-protein feed by using pear residues, pear leaves and pear branches is characterized by comprising the following steps: comprises the following steps:
step 1: performing steam explosion treatment on the pear residues, and then adding 25-50 parts by weight of the pear residues subjected to the steam explosion treatment, 0.25-0.50 part by weight of ammonium sulfate, 0.25-0.50 part by weight of potassium chloride and the balance of water to total 100 parts by weight; uniformly mixing and sterilizing to obtain a pear residue liquid culture medium;
step 2: adding sterile water to the inclined plane for storing the aspergillus oryzae strains, and preparing spore suspension by using an inoculating shovel to make spores on the inclined plane downwards; inoculating the spore suspension into the pear residue liquid culture medium prepared in the step 1 according to the inoculation amount of 0.5-5% for culture to obtain aspergillus oryzae liquid seeds;
and step 3: adding sterile water to the inclined plane for storing the saccharomyces cerevisiae strains, scraping saccharomyces cerevisiae colonies on the inclined plane by using an inoculation shovel to prepare strain suspension; inoculating the strain suspension into the pear residue liquid culture medium prepared in the step (1) according to the inoculation amount of 0.5-5%, and culturing to obtain saccharomyces cerevisiae liquid seeds;
and 4, step 4: respectively crushing the dried pear leaves and pear branches to 20-50 meshes to obtain pear leaf powder and pear branch powder; crushing defective pears to 10 meshes to obtain defective pear pulp; then, uniformly mixing 40-50 parts by weight of pear leaf powder, 30-50 parts by weight of pear residues, 10-20 parts by weight of pear branch powder and 1-10 parts by weight of inferior pear pulp, and then sterilizing to obtain a solid culture medium;
and 5: inoculating Aspergillus oryzae liquid seed to solid culture medium according to 0.25-2.5% of inoculation amount, mixing well in environment with cleanliness of 1 ten thousand, spreading into flat layer with thickness of 5-10cm, and performing solid fermentation for 5-10 days under the culture conditions of ambient temperature of 25-30 deg.C and ventilation amount of 25-50 times of solid culture medium volume per hour to obtain first stage solid fermentation culture;
step 6: inoculating the liquid seeds of the saccharomyces cerevisiae to the first-stage solid-state fermentation culture according to the inoculation amount of 1-5%, and uniformly mixing in an environment with the cleanliness of 1 ten thousand to obtain a mixed material; supplementing sterile water to ensure that the water content of the mixed material is 45-50%; then evenly piling and placing the materials in a manner of piling to carry out piling fermentation, wherein the average weight of each pile is 0.5-2.5t, and the slope of the pile is 30-40 degrees; the relative humidity of the environment in the fermentation process is 50-70%; measuring the temperature of the material at the depth of 20-25cm in the fermentation pile every 4-6h, and turning the pile when the temperature is higher than 40 ℃; stacking and fermenting for 7-14 d;
and 7: and (4) drying the fermented material obtained in the step (6) until the water content is less than or equal to 10%, and then crushing to obtain a high-protein feed product.
2. The method for processing the high-protein feed by using the pear residues, the pear leaves and the pear branches according to claim 1, which is characterized in that: in the step 1, the steam pressure of the steam explosion treatment is 2-2.5MPa, and the time for maintaining the pressure is 10-15 min.
3. The method for processing the high-protein feed by using the pear residues, the pear leaves and the pear branches according to claim 1, which is characterized in that: in the step 2, a stirring type fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30-35 deg.C, stirring at 100-.
4. The method for processing the high-protein feed by using the pear residues, the pear leaves and the pear branches according to claim 1, which is characterized in that: in the step 3, an airlift fermentation tank is adopted for culture, and the culture conditions are as follows: culturing at 30-35 deg.C and aeration amount 10-25 times of the fermentation broth volume per hour for 3-5 days.
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