CN112314774A - Preparation method of biological protein mulberry fattening pig feed additive - Google Patents

Preparation method of biological protein mulberry fattening pig feed additive Download PDF

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CN112314774A
CN112314774A CN202011244680.3A CN202011244680A CN112314774A CN 112314774 A CN112314774 A CN 112314774A CN 202011244680 A CN202011244680 A CN 202011244680A CN 112314774 A CN112314774 A CN 112314774A
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parts
stirring
reaction kettle
stirring reaction
mixture
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秦春满
滕志浩
吴英贤
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Liaoning Hongxin Agricultural Technology Co ltd
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Liaoning Hongxin Agricultural Technology Co ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K50/00Feeding-stuffs specially adapted for particular animals
    • A23K50/30Feeding-stuffs specially adapted for particular animals for swines
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/10Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/30Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/30Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K20/00Accessory food factors for animal feeding-stuffs
    • A23K20/10Organic substances
    • A23K20/163Sugars; Polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K20/00Accessory food factors for animal feeding-stuffs
    • A23K20/20Inorganic substances, e.g. oligoelements
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87Re-use of by-products of food processing for fodder production

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
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  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Fodder In General (AREA)

Abstract

The invention discloses a preparation method of a biological protein mulberry fattening pig feed additive, which comprises the following steps: s1: preparing the following raw materials in parts by weight: 53-58 parts of basic fermentation material, 25-28 parts of silage fermentation protein mulberry, 5-6 parts of syrup, 12-15 parts of corn flour, 4-5 parts of bean flour, 1-2 parts of compound mineral substances, 0.02-0.05 part of compound microbial bacteria, 0.02-0.05 part of chitin, 10-15 parts of straw, 6-8 parts of dried orange peel, 10-15 parts of hawthorn, 4-5 parts of inulin, 4-5 parts of rice bran and 50-65 parts of purified water; s2: manually crushing the dried orange peel to enable the diameter of the dried orange peel to be 2-3 cm; sieving corn flour with 120-140 mesh sieve for 3-6 times; sieving bean flour with 140-160 mesh sieve. The feed additive is reasonable in design and good in palatability, can improve the disease resistance and the deformability of the pork pigs, obviously reduces the occurrence of diseases such as diarrhea and the like, improves the absorption rate of the feed, obviously increases the weight of the pork pigs, and can effectively reduce the yield of ammonia and sulfur, so that the peculiar smell of the piggery is obviously reduced.

Description

Preparation method of biological protein mulberry fattening pig feed additive
Technical Field
The invention relates to the technical field of feed additives, in particular to a preparation method of a biological protein mulberry fattening pig feed additive.
Background
Pork is a traditional meat food for people in China, the annual output of the pork accounts for about 65% of the total output of meat, in recent years, the demand of the market in China for pork is continuous, the continuous development of the breeding industry is promoted to a great extent, a large amount of feed needs to be fed to the pork pigs in the breeding process, and due to the influence of external factors such as the breeding environment, the breeding technology and the like, the pork pigs often suffer from diarrhea and poor resistance in the breeding process, and further cause the situation of low output, so that when the feed is fed, some feed additives need to be assisted to solve the problems, and therefore, a preparation method of the biological protein mulberry fattening pig feed additive is designed to solve the problems.
Disclosure of Invention
The invention aims to solve the problems in the prior art, and provides the preparation method of the biological protein mulberry fattening pig feed additive, which has good palatability, can improve the disease resistance of pork pigs, obviously reduce the occurrence of diseases such as diarrhea and the like, improve the absorption rate of feed, obviously increase the weight of the pork pigs, effectively reduce the output of ammonia and sulfur, and obviously reduce the odor of a colony house.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a biological protein mulberry fattening pig feed additive comprises the following steps:
s1: preparing the following raw materials in parts by weight: 53-58 parts of basic fermentation material, 25-28 parts of silage fermentation protein mulberry, 5-6 parts of syrup, 12-15 parts of corn flour, 4-5 parts of bean flour, 1-2 parts of compound mineral substances, 0.02-0.05 part of compound microbial bacteria, 0.02-0.05 part of chitin, 10-15 parts of straw, 6-8 parts of dried orange peel, 10-15 parts of hawthorn, 4-5 parts of inulin, 4-5 parts of rice bran and 50-65 parts of purified water;
s2: manually crushing the dried orange peel to enable the diameter of the dried orange peel to be 2-3 cm; sieving corn flour with 120-140 mesh sieve for 3-6 times; sieving bean flour with 140-160 mesh sieve for 3-6 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, and respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle after cleaning; sequentially putting the basic fermentation material, the silage fermentation protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 20-30 ℃, starting a stirring shaft of the first stirring reaction kettle, enabling the rotation speed of the stirring shaft to be 500-800 r/min, stirring, mixing and heating for 15-20min, and obtaining a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting the compound microorganism bacteria and the chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by using a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by using the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 30-40 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 600-900 revolutions per minute, and stirring, mixing and heating for 8-12 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 800-1200 rpm and the rotating time to be 15-20 min; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 600-1000 rpm, adjusting the temperature of the first stirring reaction kettle to be 20-30 ℃, stirring, mixing and heating for 10-15min, and obtaining a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 28-32 ℃, fermenting for 5-8 days after fermentation is finished, taking out the fermented product after fermentation is finished, drying and dehydrating the fermented product by a dryer, and processing and preparing the dried product by a crusher to obtain the biological protein mulberry fattening pig feed additive.
Preferably, in S6, after the drying and dewatering in the dryer, the moisture content of the fermented product is 38-42%.
Preferably, in S2, the number of times of the argon replacement reaction is performed is 3 to 6 times.
Compared with the prior art, the invention has the beneficial effects that:
the ensilaged fermented protein mulberry contains abundant vitamins and trace elements, can improve the disease resistance of the pork pigs to a great extent, reduces the diarrhea occurrence frequency of the pork pigs and has obvious effect of gaining weight of the pork pigs; the corn flour contains rich dietary fibers, so that the palatability of the feed can be enhanced, and the absorption capacity of the pork pigs can be improved; the chitin can improve the anti-mildew capability of the feed to a great extent; the dried orange peel can solve the problems of diarrhea, flatulence and the like which are easy to occur to pork pigs; the hawthorn has the effects of bacteriostasis, antioxidation, blood fat reduction and digestion assistance; inulin can improve intestinal health, reduce constipation, inhibit production of toxic fermentation product, and protect liver;
in conclusion, the feed additive is reasonable in design and good in palatability, can improve the disease resistance and the deformability of the pork pigs, obviously reduces the occurrence of diseases such as diarrhea and the like, improves the absorption rate of the feed, obviously increases the weight of the pork pigs, and can effectively reduce the yield of ammonia and sulfur, so that the peculiar smell of the piggery is obviously reduced.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1
A preparation method of a biological protein mulberry fattening pig feed additive comprises the following steps:
s1: preparing the following raw materials in parts by weight: 53 parts of basic fermentation material, 25 parts of silage fermented protein mulberry, 5 parts of syrup, 12 parts of corn flour, 4 parts of bean flour, 1 part of composite mineral, 0.02 part of composite microbial bacteria, 0.02 part of chitin, 10 parts of straw, 6 parts of dried orange peel, 10 parts of hawthorn, 4 parts of inulin, 4 parts of rice bran and 50 parts of purified water;
s2: manually crushing the dried orange peels to enable the diameter of the dried orange peels to be 2 cm; sieving the corn flour by a 120-mesh sieve, wherein the sieving frequency is 3 times; sieving bean flour with 140 mesh sieve for 3 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, wherein the number of times of the argon gas replacement reaction is 3, and after cleaning is finished, respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle; sequentially putting the basic fermentation material, the silage fermented protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 20 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 500 revolutions per minute, and stirring, mixing and heating for 15 minutes to obtain a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting compound microorganism bacteria and chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 30-40 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 600 revolutions per minute, stirring, mixing and heating for 8 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 800 revolutions per minute and the rotating time to be 15 minutes; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 600 revolutions per minute, adjusting the temperature of the first stirring reaction kettle to be 20-30 ℃, stirring, mixing and heating for 10 minutes to obtain a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 28 ℃, setting the fermentation time to 5 days after the fermentation is finished, taking out the fermented product after the fermentation is finished, and performing drying and dehydration work by a dryer, wherein the moisture content of the fermented product is 38% after the drying and dehydration work by the dryer is finished, and then processing and preparing the fermented product by a grinder to obtain the biological protein mulberry fattening pig feed additive.
Example 2
A preparation method of a biological protein mulberry fattening pig feed additive comprises the following steps:
s1: preparing the following raw materials in parts by weight: 54 parts of basic fermentation material, 26 parts of silage fermentation protein mulberry, 5.2 parts of syrup, 13 parts of corn flour, 4.4 parts of bean flour, 1.2 parts of compound mineral, 0.03 part of compound microorganism bacteria, 0.03 part of chitin, 12 parts of straw, 6.5 parts of dried orange peel, 12 parts of hawthorn, 4.2 parts of inulin, 4.2 parts of rice bran and 55 parts of purified water;
s2: manually crushing the dried orange peels to enable the diameter of the dried orange peels to be 2.2 cm; screening corn flour through a 125-mesh sieve, wherein the screening work is carried out for 4 times; sieving bean flour with a 145-mesh sieve for 4 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, wherein the number of times of the argon gas replacement reaction is 4, and after cleaning is finished, respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle; sequentially putting the basic fermentation material, the silage fermented protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 22 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 600 revolutions per minute, and stirring, mixing and heating for 17 minutes to obtain a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting compound microorganism bacteria and chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 32 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 700 revolutions per minute, stirring, mixing and heating for 9 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 900 revolutions per minute and the rotating time to be 17 minutes; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 700 revolutions per minute, adjusting the temperature of the first stirring reaction kettle to be 22 ℃, stirring, mixing and heating for 12 minutes to obtain a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 29 ℃, setting the fermentation time to 6 days after the fermentation is finished, taking out the fermented product after the fermentation is finished, drying and dehydrating the fermented product by a dryer, setting the moisture content of the fermented product to 40% after the drying and dehydrating by the dryer are finished, and processing and preparing the fermented product by a pulverizer to obtain the biological protein mulberry fattening pig feed additive.
Example 3
A preparation method of a biological protein mulberry fattening pig feed additive comprises the following steps:
s1: preparing the following raw materials in parts by weight: 57 parts of basic fermentation material, 27 parts of silage fermentation protein mulberry, 5.8 parts of syrup, 14 parts of corn flour, 4.8 parts of bean flour, 1.8 parts of compound mineral, 0.04 part of compound microorganism bacteria, 0.04 part of chitin, 14 parts of straw, 7.5 parts of dried orange peel, 14 parts of hawthorn, 4.8 parts of inulin, 4.8 parts of rice bran and 62 parts of purified water;
s2: manually crushing the dried orange peels to enable the diameter of the dried orange peels to be 2.8 cm; sieving corn flour through a 135-mesh sieve for 5 times; sieving bean flour with 155 mesh sieve for 5 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, wherein the number of times of the argon gas replacement reaction is 5, and after cleaning is finished, respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle; sequentially putting the basic fermentation material, the silage fermented protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 28 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 700 revolutions per minute, and stirring, mixing and heating for 18 minutes to obtain a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting compound microorganism bacteria and chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 38 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 800 revolutions per minute, stirring, mixing and heating for 11 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 1100 revolutions per minute and the rotating time to be 19 minutes; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 900 revolutions per minute, adjusting the temperature of the first stirring reaction kettle to be 28 ℃, stirring, mixing and heating for 14 minutes to obtain a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 31 ℃, setting the fermentation time to 7 days after the fermentation is finished, taking out the fermented product after the fermentation is finished, drying and dehydrating the fermented product by a dryer, setting the moisture content of the fermented product to 41% after the drying and dehydrating by the dryer are finished, and processing and preparing the fermented product by a pulverizer to obtain the biological protein mulberry fattening pig feed additive.
Example 4
A preparation method of a biological protein mulberry fattening pig feed additive comprises the following steps:
s1: preparing the following raw materials in parts by weight: 58 parts of basic fermentation material, 28 parts of silage fermented protein mulberry, 6 parts of syrup, 15 parts of corn flour, 5 parts of bean flour, 2 parts of composite mineral, 0.05 part of composite microbial bacteria, 0.05 part of chitin, 15 parts of straw, 8 parts of dried orange peel, 15 parts of hawthorn, 5 parts of inulin, 5 parts of rice bran and 65 parts of purified water;
s2: manually crushing the dried orange peels to enable the diameter of the dried orange peels to be 3 cm; sieving the corn flour through a 140-mesh sieve, wherein the sieving frequency is 6 times; sieving bean flour with 160 mesh sieve for 6 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, wherein the number of times of the argon gas replacement reaction is 6, and after cleaning is finished, respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle; sequentially putting the basic fermentation material, the silage fermentation protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 30 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 800 revolutions per minute, and stirring, mixing and heating for 20 minutes to obtain a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting compound microorganism bacteria and chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 40 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 900 revolutions per minute, stirring, mixing and heating for 12 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 1200 revolutions per minute and the rotating time to be 20 minutes; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 1000 revolutions per minute, adjusting the temperature of the first stirring reaction kettle to be 30 ℃, stirring, mixing and heating for 15 minutes, and obtaining a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 32 ℃, setting the fermentation time to 8 days after the fermentation is finished, taking out the fermented product after the fermentation is finished, drying and dehydrating the fermented product by a dryer, setting the moisture content of the fermented product to 42% after the drying and dehydrating by the dryer are finished, and processing and preparing the fermented product by a pulverizer to obtain the biological protein mulberry fattening pig feed additive.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (3)

1. A preparation method of a biological protein mulberry fattening pig feed additive is characterized by comprising the following steps:
s1: preparing the following raw materials in parts by weight: 53-58 parts of basic fermentation material, 25-28 parts of silage fermentation protein mulberry, 5-6 parts of syrup, 12-15 parts of corn flour, 4-5 parts of bean flour, 1-2 parts of compound mineral substances, 0.02-0.05 part of compound microbial bacteria, 0.02-0.05 part of chitin, 10-15 parts of straw, 6-8 parts of dried orange peel, 10-15 parts of hawthorn, 4-5 parts of inulin, 4-5 parts of rice bran and 50-65 parts of purified water;
s2: manually crushing the dried orange peel to enable the diameter of the dried orange peel to be 2-3 cm; sieving corn flour with 120-140 mesh sieve for 3-6 times; sieving bean flour with 140-160 mesh sieve for 3-6 times;
s3: preparing two stirring reaction kettles, respectively cleaning the insides of the stirring reaction kettles through argon gas replacement reaction, and respectively marking the stirring reaction kettles as a first stirring reaction kettle and a second stirring reaction kettle after cleaning; sequentially putting the basic fermentation material, the silage fermentation protein mulberry, the syrup, the corn flour, the bean flour and the compound mineral substance into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 20-30 ℃, starting a stirring shaft of the first stirring reaction kettle, enabling the rotation speed of the stirring shaft to be 500-800 r/min, stirring, mixing and heating for 15-20min, and obtaining a first mixture;
s3: preparing a stirring cup, flushing the interior of the stirring cup by flowing water, and after flushing is finished, performing suction-drying work on the interior of the stirring cup by using absorbent paper; dividing purified water into a first part of water and a second part of water according to a ratio of 1:10, sequentially putting the compound microorganism bacteria and the chitin into a stirring cup, mixing and stirring the inside of the compound microorganism bacteria and the chitin by using a stirring rod, then injecting the first part of water into the stirring cup, continuously stirring, mixing and diluting by using the stirring rod to obtain a second mixture, then putting the second mixture into a first stirring reaction kettle, adjusting the temperature of the first stirring reaction kettle to 30-40 ℃, starting a stirring shaft of the first stirring reaction kettle to enable the rotation speed of the stirring shaft to be 600-900 revolutions per minute, and stirring, mixing and heating for 8-12 minutes to obtain a third mixture;
s4: sequentially putting the straws, the dried orange peels, the hawthorns, the inulin, the rice bran and the second part of water into a second stirring reaction kettle, and starting the second stirring reaction kettle to enable the rotating speed of a stirring shaft of the second stirring reaction kettle to be 800-1200 rpm and the rotating time to be 15-20 min; obtaining a fourth mixture;
s5: taking out the fourth mixture, putting the fourth mixture into a first stirring reaction kettle, starting the first stirring reaction kettle, enabling the rotating speed of a stirring shaft of the first stirring reaction kettle to be 600-1000 rpm, adjusting the temperature of the first stirring reaction kettle to be 20-30 ℃, stirring, mixing and heating for 10-15min, and obtaining a fifth mixture;
s6: and putting the fifth mixture into a fermentation chamber, adjusting the temperature of the fermentation chamber to 28-32 ℃, fermenting for 5-8 days after fermentation is finished, taking out the fermented product after fermentation is finished, drying and dehydrating the fermented product by a dryer, and processing and preparing the dried product by a crusher to obtain the biological protein mulberry fattening pig feed additive.
2. The method for preparing a bioprotein mulberry fattening pig feed additive according to claim 1, wherein in S6, after drying and dewatering by a dryer, the moisture content of a fermentation product is 38-42%.
3. The method for preparing a bioprotein mulberry fattening pig feed additive according to claim 1, wherein in S2, the number of argon replacement reaction works is 3-6.
CN202011244680.3A 2020-11-10 2020-11-10 Preparation method of biological protein mulberry fattening pig feed additive Pending CN112314774A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192327A (en) * 2014-06-09 2015-12-30 新沂市佳威饲料有限公司 Preparation method of growing and fattening pig biological feed
CN105831781A (en) * 2016-04-19 2016-08-10 长沙正达轻科纸业设备有限公司 Method and device for producing feed from protein mulberries
CN109156643A (en) * 2018-09-29 2019-01-08 双峰县文凤禽业农民专业合作社 A kind of preparation method of albumen mulberry fermentative feedstuff of microbe

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192327A (en) * 2014-06-09 2015-12-30 新沂市佳威饲料有限公司 Preparation method of growing and fattening pig biological feed
CN105831781A (en) * 2016-04-19 2016-08-10 长沙正达轻科纸业设备有限公司 Method and device for producing feed from protein mulberries
CN109156643A (en) * 2018-09-29 2019-01-08 双峰县文凤禽业农民专业合作社 A kind of preparation method of albumen mulberry fermentative feedstuff of microbe

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