CN105432977A - Cinnamomum camphora leaf feed capable of improving flavor of mutton and preparation method of cinnamomum camphora leaf feed - Google Patents
Cinnamomum camphora leaf feed capable of improving flavor of mutton and preparation method of cinnamomum camphora leaf feed Download PDFInfo
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- CN105432977A CN105432977A CN201510822313.XA CN201510822313A CN105432977A CN 105432977 A CN105432977 A CN 105432977A CN 201510822313 A CN201510822313 A CN 201510822313A CN 105432977 A CN105432977 A CN 105432977A
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- 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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Abstract
The invention discloses a cinnamomum camphora leaf feed capable of improving flavor of mutton and a preparation method of the cinnamomum camphora leaf feed. The cinnamomum camphora leaf feed is prepared from the following raw materials in parts by weight: 100-120 parts of cinnamomum camphora leaves, 18-22 parts of wheat flour, 3-5 parts of shiitake mushroom powder, 2-3 parts of rice chaff, 0.4-0.6 part of table salt, 10-15 parts of rape leaves, 2-3 parts of astragalus membranaceus leaves, 2-3 parts of sweet peppers, 1-2 parts of lotus flowers, 1-2 parts of Candida tropicalis liquid, 3-4 parts of soybeans, 2-3 parts of peanut kernels, 1-2 parts of green trichoderma spp liquid, 3-4 parts of malt protein powder, 2-3 parts of chicken meat powder, 0.5-1 part of fistular onion leaf powder, 0.3-0.5 part of zanthoxylum oil and 0.2-0.3 part of sorbitol. The cinnamomum camphora leaf feed disclosed by the invention is rich in fragrance, fresh in mouth feel, unique in flavor, and strong in food-calling performance. According to the cinnamomum camphora leaf feed disclosed by the invention, the quality of mutton is improved, the texture of the mutton is improved, the flavor of the mutton is improved, the growth and the development of goats can be promoted, the feed digestibility is improved, the feed consumption is reduced, and the feed cost is reduced.
Description
Technical field
The present invention relates to livestock-raising technical field, particularly relate to a kind of yellow cinnamon leaf feed improving Mutton Flavor and preparation method thereof.
Background technology
Fragrant camphor tree is Lauraceae, the evergreen megaphanerophyte of Cinnamomum, is excellent greening-tree, shade tree and shade tree, is distributed widely in the ground such as the Anhui of China, Jiangsu, Zhejiang, Fujian, Hubei, Hunan, Yunnan, Guangxi, Taiwan.Fragrant camphor tree happiness warm and moist weather, cold resistance is not strong, requires not tight to soil, more water-fast wet, but not drought-resistant, barren and saline-alkali soil.Fragrant camphor tree is dry logical straight, tree crown is extensively opened up, be thick with leaves, spectacular, tree-like huge as umbrella, to shelter from heat or light cold avoiding, energy wind resistance, resistance to pruning, survival period is long, to pernicious gases such as chlorine, sulfur dioxide, ozone and fluorine gas, there is resistance, lay the dust in smoking, water conservation, solid native sand prevention and play extremely important effect in beautifying the environment etc.Along with the development of China's urban afforestation, the planting area of fragrant camphor tree and plant quantity also in growth at full speed, pruning from fragrant camphor tree the branches and leaves got off just has millions of tons every year, but, wherein really can be utilized effectively but less than 1%, a large amount of branches and leaves are burned or abandon, and cause the huge waste of resource.Therefore, take yellow cinnamon leaf as resource, research and development yellow cinnamon leaf feed, this all has very important significance for the Appropriate application of yellow cinnamon leaf resource and the economic benefit of raising livestock breeding industry realizing China.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of yellow cinnamon leaf feed improving Mutton Flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
Improve a yellow cinnamon leaf feed for Mutton Flavor, the weight portion of its constitutive material is: yellow cinnamon leaf 100-120, wheat flour 18-22, mushroom powder 3-5, rice chaff 2-3, salt 0.4-0.6, rape leave 10-15, Folium Astragali 2-3, pimento 2-3, lotus 1-2, Candida tropicalis liquid 1-2, soya bean 3-4, shelled peanut 2-3, trichoderma viride liquid 1-2, malt albumen powder 3-4, chicken meal 2-3, green onion leaf powder 0.5-1, Zanthoxylum essential oil 0.3-0.5, D-sorbite 0.2-0.3.
The preparation method of the yellow cinnamon leaf feed of described improvement Mutton Flavor, comprises the following steps:
(1) by pruning from fragrant camphor tree, the branches and leaves got off screen, classification, pick hard batten, are separated by yellow cinnamon leaf, eluriate clean with water, be ground into 20-40 object disintegrating slag again, add wheat flour, mushroom powder, rice chaff, salt stirs and evenly mixs, put into cellar sealing storage 5-7 days;
(2) rape leave, Folium Astragali, pimento, lotus are pulverized, then mix with the yellow cinnamon leaf of step (1), add water and regulate water content to 30-35%, again Candida tropicalis liquid is poured into wherein, stir evenly, load fermentation vat, sealing and fermenting 3-5 days, take out, room temperature dries moisture;
(3) soya bean, shelled peanut are put into pot and fried, pour out, be ground into powder, mix with the yellow cinnamon leaf of step (2) again, again add water and regulate water content to 30-35%, then the trichoderma viride liquid made in advance is added wherein, stir evenly, again load fermentation vat, sealing continues fermentation 2-3 days;
(4) yellow cinnamon leaf that step (3) fermented takes out, and steams killed by viable bacteria for 5-7 minute with the steam of 80-90 DEG C, then malt albumen powder, chicken meal, green onion leaf powder and remaining raw material is added and mix with it, granulates with granulator.
Beneficial effect of the present invention:
1, the present invention adopts the primary raw material that yellow cinnamon leaf is prepared as feed, and series of process obtains smell delicate fragrance, mouthfeel is suitable for, superior in quality feed product to store modification, fermentation modification, boiling modification, local flavor modification etc. by salt.Carrying out salt storage by coordinating with wheat flour, mushroom powder, rice chaff, improve fermentation efficiency during subsequent fermentation, and the palatability of fermented product is strengthened.By coordinating with rape leave, Folium Astragali, pimento, lotus, adopting candida tropicalis fermentation, improve the crude protein content in fermented product, and add the health care of product.By coordinating with soya bean, shelled peanut, using Trichoderma Viride instead, improve nutritive value and the mouthfeel flavour of fermented product.By hot digestion, improve the digestibility of each nutriment, and inhibit the breeding of microorganism, extend the shelf-life.Coordinate finally by with malt albumen powder, chicken meal etc., improve product special flavour and eating mouth feel further, improve feed intake and utilization rate.
2, the present invention gives off a strong fragrance, and mouthfeel is fresh, unique flavor, and feed attractant is strong, can improve the quality of mutton, and the matter structure of improvement mutton, improves the local flavor of mutton, and can promote growing of sheep, improves feed digestibility, reduces material consumption, reduces feed cost.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the present invention, every simple distortion that other are made when not departing from core of the present invention or amendment all fall into protection scope of the present invention.
Improve a yellow cinnamon leaf feed for Mutton Flavor, the weight portion (kilogram) of its constitutive material is: yellow cinnamon leaf 100, wheat flour 18, mushroom powder 3, rice chaff 2, salt 0.4, rape leave 10, Folium Astragali 2, pimento 2, lotus 1, Candida tropicalis liquid 1, soya bean 3, shelled peanut 2, trichoderma viride liquid 1, malt albumen powder 3, chicken meal 2, green onion leaf powder 0.5, Zanthoxylum essential oil 0.3, D-sorbite 0.2.
The preparation method of the yellow cinnamon leaf feed of described improvement Mutton Flavor, comprises the following steps:
(1) by pruning from fragrant camphor tree, the branches and leaves got off screen, classification, pick hard batten, are separated by yellow cinnamon leaf, eluriate clean with water, be ground into 20 object disintegrating slags again, add wheat flour, mushroom powder, rice chaff, salt stirs and evenly mixs, put into cellar and seal storage 5 days;
(2) rape leave, Folium Astragali, pimento, lotus are pulverized, then mix with the yellow cinnamon leaf of step (1), add water and regulate water content to 30%, again Candida tropicalis liquid is poured into wherein, stir evenly, load fermentation vat, sealing and fermenting 3 days, take out, room temperature dries moisture;
(3) soya bean, shelled peanut are put into pot and fried, pour out, be ground into powder, mix with the yellow cinnamon leaf of step (2) again, again add water and regulate water content to 30%, then the trichoderma viride liquid made in advance is added wherein, stir evenly, again load fermentation vat, sealing continues fermentation 2 days;
(4) yellow cinnamon leaf that step (3) fermented takes out, and steams killed by viable bacteria for 5 minutes with the steam of 80 DEG C, then malt albumen powder, chicken meal, green onion leaf powder and remaining raw material is added and mix with it, granulates with granulator.
In order to further illustrate using value of the present invention, inventor has done following test: 500 sheep are first equally divided into test group and control group 2 groups according to age in days, body weight, principle that health status is close by inventor, often organize 5 repetitions, each repetition 50, then the sheep of test group and control group is fed yellow cinnamon leaf feed of the present invention and common yellow cinnamon leaf feed respectively, after feeding 2 months, find that test group reduces 26.72% than the sick rate of control group, average daily gain improves 18.86%, efficiency of feed utilization improves 32.34%, feeding cost reduces 35.46%.
Claims (2)
1. one kind is improved the yellow cinnamon leaf feed of Mutton Flavor, it is characterized in that, the weight portion of its constitutive material is: yellow cinnamon leaf 100-120, wheat flour 18-22, mushroom powder 3-5, rice chaff 2-3, salt 0.4-0.6, rape leave 10-15, Folium Astragali 2-3, pimento 2-3, lotus 1-2, Candida tropicalis liquid 1-2, soya bean 3-4, shelled peanut 2-3, trichoderma viride liquid 1-2, malt albumen powder 3-4, chicken meal 2-3, green onion leaf powder 0.5-1, Zanthoxylum essential oil 0.3-0.5, D-sorbite 0.2-0.3.
2. the preparation method improving the yellow cinnamon leaf feed of Mutton Flavor according to claim 1, is characterized in that comprising the following steps:
(1) by pruning from fragrant camphor tree, the branches and leaves got off screen, classification, pick hard batten, are separated by yellow cinnamon leaf, eluriate clean with water, be ground into 20-40 object disintegrating slag again, add wheat flour, mushroom powder, rice chaff, salt stirs and evenly mixs, put into cellar sealing storage 5-7 days;
(2) rape leave, Folium Astragali, pimento, lotus are pulverized, then mix with the yellow cinnamon leaf of step (1), add water and regulate water content to 30-35%, again Candida tropicalis liquid is poured into wherein, stir evenly, load fermentation vat, sealing and fermenting 3-5 days, take out, room temperature dries moisture;
(3) soya bean, shelled peanut are put into pot and fried, pour out, be ground into powder, mix with the yellow cinnamon leaf of step (2) again, again add water and regulate water content to 30-35%, then the trichoderma viride liquid made in advance is added wherein, stir evenly, again load fermentation vat, sealing continues fermentation 2-3 days;
(4) yellow cinnamon leaf that step (3) fermented takes out, and steams killed by viable bacteria for 5-7 minute with the steam of 80-90 DEG C, then malt albumen powder, chicken meal, green onion leaf powder and remaining raw material is added and mix with it, granulates with granulator.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510822313.XA CN105432977A (en) | 2015-11-24 | 2015-11-24 | Cinnamomum camphora leaf feed capable of improving flavor of mutton and preparation method of cinnamomum camphora leaf feed |
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| CN201510822313.XA CN105432977A (en) | 2015-11-24 | 2015-11-24 | Cinnamomum camphora leaf feed capable of improving flavor of mutton and preparation method of cinnamomum camphora leaf feed |
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| CN105432977A true CN105432977A (en) | 2016-03-30 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416719A (en) * | 2001-11-05 | 2003-05-14 | 德阳创新生物工程有限公司 | Beneficient microbe feed additive and its prepn |
| CN102630816A (en) * | 2012-05-22 | 2012-08-15 | 中南林业科技大学 | Camphor tree branch and leave extracting feed additive and preparation method thereof |
| CN102940149A (en) * | 2012-12-06 | 2013-02-27 | 山东新希望六和集团有限公司 | Poultry traditional Chinese medicine feed additive |
| CN103229904A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠大成食品有限公司 | Goat forage and preparation method thereof |
| CN103783314A (en) * | 2013-09-22 | 2014-05-14 | 霍山县诚语黑毛猪养殖专业合作社 | Black pig feed and preparation method thereof |
-
2015
- 2015-11-24 CN CN201510822313.XA patent/CN105432977A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416719A (en) * | 2001-11-05 | 2003-05-14 | 德阳创新生物工程有限公司 | Beneficient microbe feed additive and its prepn |
| CN102630816A (en) * | 2012-05-22 | 2012-08-15 | 中南林业科技大学 | Camphor tree branch and leave extracting feed additive and preparation method thereof |
| CN102940149A (en) * | 2012-12-06 | 2013-02-27 | 山东新希望六和集团有限公司 | Poultry traditional Chinese medicine feed additive |
| CN103229904A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠大成食品有限公司 | Goat forage and preparation method thereof |
| CN103783314A (en) * | 2013-09-22 | 2014-05-14 | 霍山县诚语黑毛猪养殖专业合作社 | Black pig feed and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐桂芳等: "《肉羊饲养技术手册》", 31 January 2006, 中国农业出版社 * |
| 曾柏全等: ""樟树叶纤维素液态发酵的工艺优化"", 《环境工程学报》 * |
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Application publication date: 20160330 |