CN106689745A - Flavoring agent prepared through fermentation of Chinese pennisetum for pigs - Google Patents
Flavoring agent prepared through fermentation of Chinese pennisetum for pigs Download PDFInfo
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- CN106689745A CN106689745A CN201611195090.XA CN201611195090A CN106689745A CN 106689745 A CN106689745 A CN 106689745A CN 201611195090 A CN201611195090 A CN 201611195090A CN 106689745 A CN106689745 A CN 106689745A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 27
- 230000004151 fermentation Effects 0.000 title claims abstract description 27
- 244000062720 Pennisetum compressum Species 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 13
- 241000282887 Suidae Species 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 17
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000015141 kefir Nutrition 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 7
- 244000148137 Patrinia villosa Species 0.000 claims description 7
- 235000019109 Patrinia villosa Nutrition 0.000 claims description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 240000008488 Thlaspi arvense Species 0.000 claims description 6
- 235000008214 Thlaspi arvense Nutrition 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000010802 sludge Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 2
- 244000189799 Asimina triloba Species 0.000 claims 1
- 235000006264 Asimina triloba Nutrition 0.000 claims 1
- 235000009467 Carica papaya Nutrition 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 235000019419 proteases Nutrition 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 239000003640 drug residue Substances 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- -1 sulfur amino acid Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
-
- 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a flavoring agent for a pig prepared through fermentation of Chinese pennisetum for pigs. The flavoring agent is prepared from the following raw materials in parts by weight: 80-90 parts of barley malt, 40-50 parts of okra, 8-12 parts of soybean, 50-60 parts of patrinavillosajuss, 5-6 parts of green bean powder, 100-110 parts of Chinese pennisetum, 10-15 parts of kelp, 20-25 parts of rice wine stillage, 5-10 parts of semen coicis, and an appropriate amount of cellulase, Tibetan kefir, bifidobacterium, lactobacillus plantarum, pectinase, papain and water. Okra slurry after enzymolysis can damage a dense and solid plant cell wall; a coloring matter, a flavor substance, sugar and the like can be released; the viscosity of the okra slurry can be effectively reduced; subsequent fermentation is facilitated; and the okra slurry has an inhibiting effect on pathogenic bacteria, can maintain the balance of florae in an intestinal tract, and can facilitate an organism absorbing nutrient substances. The flavoring agent improves the immunity of a live pig in a feeding process, improves the quality of pig meat, and has no drug residue pollution or heavy metal residue; and the eating safety of meat ware is ensured.
Description
Technical field
Pig flavoring agent is prepared the present invention relates to field of feed, more particularly to a kind of fermentation using Chinese pennisetum.
Background technology
《The research of brewer's wort zymotechnique》Refer to that brewer's wort is malt institute after crushing, being saccharified, filter, boil in one text
Obtain various nutrition necessary to juice contains the human bodies such as abundant carbohydrate, nitrogen thing, organic acid, multivitamin and mineral matter
Composition, with improving appetite and invigorating spleen, disappear it is stagnant, improve functions of intestines and stomach the effects such as, Kefir grain is the block of a kind of milky, colloidal substance,
The grain of rice is exactly liked, multiple-microorganism is perched above, it contains the lactic acid bacteria of 60-70%, other are then gram positive bacterias, double
Discrimination bacillus, saccharomycete etc., more also from the mushroom miscellaneous bacteria do not seen.The main nutrient composition of soya-bean milk is vegetable protein, with reason
Think that protein is compared, in addition to sulfur amino acid content is somewhat inferior, other meet the requirements.Containing substantial amounts of after three's mixed fermentation
Free amino acid, carbohydrate, organic acid, vitamin and Active trace element etc., it is nutritious, it is with rich flavor, unique, mellow, add
Being added in pig feed can play good seasoning effect.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided one kind prepares pig and increases using Chinese pennisetum fermentation
Taste agent.
The present invention is achieved by the following technical solutions：
One kind prepares pig flavoring agent using Chinese pennisetum fermentation, is made from the following raw materials in parts by weight：Fructus hordei germinatus 80-90, Huang Qiu
Certain herbaceous plants with big flowers 40-50, soybean 8-12, Patrinia villosa Juss 50-60, mung bean flour 5-6, Chinese pennisetum 100-110, kelp 10-15, lees of yellow wine
20-25, coix seed 5-10, cellulase, Kefir grain bacterium, Bifidobacterium, Lactobacillus plantarum, pectase, papain, water are fitted
Amount.
Pig flavoring agent is prepared using Chinese pennisetum fermentation according to claims 1, the specific steps of preparation method are such as
Under：
(1) Patrinia villosa Juss is put into blanching 1-2 minutes in boiling water, adds suitable quantity of water to be broken into slurry after pulling out, with mung bean flour, double
Fermented 42-48 hours at 25-30 DEG C after the mixing of discrimination bacillus, must ferment field pennycress；
(2) it is malt flour to be crushed fructus hordei germinatus with pulverizer, adds suitable quantity of water to be processed 1-2 hours at 45 DEG C, is then heated to
60-65 DEG C of insulation saccharification, to terminating without Iod R, separates wort sludge and mash；
(3) add suitable quantity of water to soak 10-12 hours soybean, grind to form slurry, mix with the mash that boils of step 2 after boiling, lead to
Crossing high pressure homogenizer carries out homogeneous, high-temperature sterilization 20-30 minutes at 120-125 DEG C, is then quickly cooled to 40-45 DEG C, connects
Enter Kefir grain bacterium heat-preservation fermentation 6-7 hours, obtain fermenting wort；
(4) okra is put into water and is cooked, be beaten after pulling out, add pectase, papain to stir 2-3 at 50-55 DEG C
Hour, it is then heated to boiling and maintains 30-40 minutes, slag charge is leached after centrifugation, add Lactobacillus plantarum to stir, in 35-
Fermented 3-4 days under the conditions of 37 DEG C, must ferment gumbo juice；
(5) Chinese pennisetum, kelp, lees of yellow wine, coix seed are put into mixer and are stirred, sealing and fermenting 3-4 days is added
Cellulase stirs, and is processed 6-7 hours under the conditions of 50-55 DEG C, and must ferment Chinese pennisetum；
(6) slag charge of the wort sludge of step 2, step 4 is mixed into ultramicro grinding after drying, then by fermentation field pennycress, the step of step 1
3 fermenting wort, the fermentation gumbo juice of step 4, the fermentation Chinese pennisetum of step 5 and other residual components are well mixed, dry
It is dry, powder is made, then be well mixed with above-mentioned Ultramicro-powder, you can.
It is an advantage of the invention that：Patrinia villosa Juss bifidobacterium fermentation can be safeguarded that enteron aisle normal bacteria flora is put down
Weighing apparatus, suppresses the growth of pathogen, promotes synthetic vitamin, amino acid in enteron aisle, improves absorption of the body to calcium ion.Brewer's wort
It is that malt gained juice after crushing, being saccharified, filter, boil contains abundant carbohydrate, nitrogen thing, organic acid, Duo Zhongwei
Multiple nutritional components necessary to the human body such as raw element and mineral matter.The soya-bean milk for having protein complementary action with malt is added, to hide spirit
Mushroom makees leavening, and Kefir grain bacterium can not only remove the peculiar smell of brewer's wort, but also can assign its special tart flavour and fragrance.Slurrying
Okra slurries are sticky afterwards, and mainly slurries are rich in pectin and viscous protein, and addition pectase, Papain ferment treatment can make
Fine and close firm plant cell wall destruction, discharges pigment, fragrance matter and sugar etc., can also effectively reduce okra slurries and glue
Degree, beneficial to subsequent fermentation.Gumbo is fermented, propagation after Lactobacillus plantarum therein is fermented, can have suppression to make to pathogenic bacteria
With, maintain intestinal flora to balance, have certain immunoregulation effect, while promoting absorption of the body to nutriment.This hair
The bright immunity that improve live pig in feeding process, improves the quality of pork, and no drug residue pollutes, heavy metal free residual, really
The meat food safety that people eat is protected.
Specific embodiment
One kind prepares pig flavoring agent using Chinese pennisetum fermentation, is made from the following raw materials in parts by weight：Fructus hordei germinatus 80, Huang Qiu
Certain herbaceous plants with big flowers 40, soybean 8, Patrinia villosa Juss 50, mung bean flour 5, Chinese pennisetum 100, kelp 10, lees of yellow wine 20, coix seed 5, cellulase,
Kefir grain bacterium, Bifidobacterium, Lactobacillus plantarum, pectase, papain, appropriate amount of water.
Pig flavoring agent is prepared using Chinese pennisetum fermentation according to claims 1, the specific steps of preparation method are such as
Under：
(1) Patrinia villosa Juss is put into blanching 1 minute in boiling water, adds suitable quantity of water to be broken into slurry after pulling out, with mung bean flour, bifid
Fermented 42 hours at 25 DEG C after bacillus mixing, must ferment field pennycress；
(2) it is malt flour to be crushed fructus hordei germinatus with pulverizer, adds suitable quantity of water to be processed 1 hour at 45 DEG C, then heats to 60
DEG C insulation saccharification, to terminating without Iod R, separates wort sludge and mash；
(3) add suitable quantity of water to soak 10 hours soybean, grind to form slurry, mix with the mash that boils of step 2 after boiling, by height
Pressure homogenizer carries out homogeneous, and then high-temperature sterilization 20 minutes at 120 DEG C are quickly cooled to 40 DEG C, accesses the insulation of Kefir grain bacterium
Fermentation 6 hours, obtains fermenting wort；
(4) okra is put into water and is cooked, be beaten after pulling out, add pectase, papain to be stirred 2 hours at 50 DEG C,
It is then heated to boiling to maintain 30 minutes, slag charge is leached after centrifugation, add Lactobacillus plantarum to stir, is issued in 35 DEG C of conditions
Ferment 3 days, must ferment gumbo juice；
(5) Chinese pennisetum, kelp, lees of yellow wine, coix seed are put into mixer and are stirred, sealing and fermenting 3 days adds fibre
The plain enzyme of dimension stirs, and is processed 6 hours under the conditions of 50 DEG C, and must ferment Chinese pennisetum；
(6) slag charge of the wort sludge of step 2, step 4 is mixed into ultramicro grinding after drying, then by fermentation field pennycress, the step of step 1
3 fermenting wort, the fermentation gumbo juice of step 4, the fermentation Chinese pennisetum of step 5 and other residual components are well mixed, dry
It is dry, powder is made, then be well mixed with above-mentioned Ultramicro-powder, you can.
In order to further illustrate application value of the invention, implement people by 200 pigs according to age in days, body weight, body be long, health
Pig is equally divided into two groups of experimental group and control group by situation identical principle, and experimental group feeds the feeding for adding flavoring agent of the invention
Material, control group is fed and is not increased feed of the invention, and experimental period is 3 months, and result of the test is：Feed intake improves 12%, sick rate drop
Low by 8%, pig rate of body weight gain improves 11%, sebum rate reduction by 7%.The present invention can effectively reduce the fat deposition amount of grower pigs, significantly increase
Plus the weight of Growing-finishing pigs, feed-weight ratio is reduced, the nutrition of pig muscle is increased, improve the quality of pig muscle.
Claims (2)
1. it is a kind of to prepare pig flavoring agent using Chinese pennisetum fermentation, it is characterised in that to be made from the following raw materials in parts by weight：Barley
Bud 80-90, okra 40-50, soybean 8-12, Patrinia villosa Juss 50-60, mung bean flour 5-6, Chinese pennisetum 100-110, kelp 10-
15th, lees of yellow wine 20-25, coix seed 5-10, cellulase, Kefir grain bacterium, Bifidobacterium, Lactobacillus plantarum, pectase, pawpaw
Protease, appropriate amount of water.
2. pig flavoring agent is prepared using Chinese pennisetum fermentation according to claims 1, it is characterised in that the tool of preparation method
Body step is as follows：
(1) Patrinia villosa Juss is put into blanching 1-2 minutes in boiling water, adds suitable quantity of water to be broken into slurry after pulling out, with mung bean flour, double
Fermented 42-48 hours at 25-30 DEG C after the mixing of discrimination bacillus, must ferment field pennycress；
(2) it is malt flour to be crushed fructus hordei germinatus with pulverizer, adds suitable quantity of water to be processed 1-2 hours at 45 DEG C, is then heated to
60-65 DEG C of insulation saccharification, to terminating without Iod R, separates wort sludge and mash；
(3) add suitable quantity of water to soak 10-12 hours soybean, grind to form slurry, mix with the mash that boils of step 2 after boiling, lead to
Crossing high pressure homogenizer carries out homogeneous, high-temperature sterilization 20-30 minutes at 120-125 DEG C, is then quickly cooled to 40-45 DEG C, connects
Enter Kefir grain bacterium heat-preservation fermentation 6-7 hours, obtain fermenting wort；
(4) okra is put into water and is cooked, be beaten after pulling out, add pectase, papain to stir 2-3 at 50-55 DEG C
Hour, it is then heated to boiling and maintains 30-40 minutes, slag charge is leached after centrifugation, add Lactobacillus plantarum to stir, in 35-
Fermented 3-4 days under the conditions of 37 DEG C, must ferment gumbo juice；
(5) Chinese pennisetum, kelp, lees of yellow wine, coix seed are put into mixer and are stirred, sealing and fermenting 3-4 days is added
Cellulase stirs, and is processed 6-7 hours under the conditions of 50-55 DEG C, and must ferment Chinese pennisetum；
(6) slag charge of the wort sludge of step 2, step 4 is mixed into ultramicro grinding after drying, then by fermentation field pennycress, the step of step 1
3 fermenting wort, the fermentation gumbo juice of step 4, the fermentation Chinese pennisetum of step 5 and other residual components are well mixed, dry
It is dry, powder is made, then be well mixed with above-mentioned Ultramicro-powder, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195090.XA CN106689745A (en) | 2016-12-22 | 2016-12-22 | Flavoring agent prepared through fermentation of Chinese pennisetum for pigs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195090.XA CN106689745A (en) | 2016-12-22 | 2016-12-22 | Flavoring agent prepared through fermentation of Chinese pennisetum for pigs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689745A true CN106689745A (en) | 2017-05-24 |
Family
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| CN201611195090.XA Pending CN106689745A (en) | 2016-12-22 | 2016-12-22 | Flavoring agent prepared through fermentation of Chinese pennisetum for pigs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041296A (en) * | 2017-11-23 | 2018-05-18 | 定远县朱湾镇绿农养殖专业合作社 | A kind of mixed feed preparation method for reducing live pig case fatality rate |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107111A (en) * | 2016-06-22 | 2016-11-16 | 淮南市志鹏畜牧养殖有限公司 | A kind of raising immunity of organisms pig feed additive |
-
2016
- 2016-12-22 CN CN201611195090.XA patent/CN106689745A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107111A (en) * | 2016-06-22 | 2016-11-16 | 淮南市志鹏畜牧养殖有限公司 | A kind of raising immunity of organisms pig feed additive |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041296A (en) * | 2017-11-23 | 2018-05-18 | 定远县朱湾镇绿农养殖专业合作社 | A kind of mixed feed preparation method for reducing live pig case fatality rate |
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Application publication date: 20170524 |
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| RJ01 | Rejection of invention patent application after publication |