CN108935930A - The production method of probiotics fermention chicken feed - Google Patents
The production method of probiotics fermention chicken feed Download PDFInfo
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- CN108935930A CN108935930A CN201810686317.3A CN201810686317A CN108935930A CN 108935930 A CN108935930 A CN 108935930A CN 201810686317 A CN201810686317 A CN 201810686317A CN 108935930 A CN108935930 A CN 108935930A
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- corn flour
- rice bran
- chicken
- compound probiotic
- production method
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 68
- 239000006041 probiotic Substances 0.000 title claims abstract description 63
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 51
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 51
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 51
- 235000005822 corn Nutrition 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 150000001875 compounds Chemical class 0.000 claims abstract description 44
- 230000000529 probiotic effect Effects 0.000 claims abstract description 44
- 239000000203 mixture Substances 0.000 claims abstract description 41
- 241000209094 Oryza Species 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000005469 granulation Methods 0.000 claims abstract description 7
- 230000003179 granulation Effects 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 241001608472 Bifidobacterium longum Species 0.000 claims description 15
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 15
- 244000063299 Bacillus subtilis Species 0.000 claims description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 14
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 14
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 14
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 14
- 241000194108 Bacillus licheniformis Species 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 23
- 235000014347 soups Nutrition 0.000 abstract description 20
- 238000005352 clarification Methods 0.000 abstract description 8
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 55
- 230000000052 comparative effect Effects 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 7
- 241000726221 Gemma Species 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000013599 spices Nutrition 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
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035617 depilation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- DSLZVSRJTYRBFB-DUHBMQHGSA-N galactaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O DSLZVSRJTYRBFB-DUHBMQHGSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000005186 women's health Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/533—Longum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Birds (AREA)
- Sustainable Development (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to feed processing technology, in particular to a kind of production method of probiotics fermention chicken feed, including following preparation step: 1) weigh raw material: rice bran and corn flour；2) compound probiotic A is taken, is uniformly mixed with rice bran, mixture is obtained, water is added, is sealed by fermentation, is dried, crushes, obtains ferment rice bran；3) corn flour is divided into two parts, half corn flour is spare；The other half corn flour is uniformly mixed with compound probiotic B, and water is added, and is sealed by fermentation, and is dried, and is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, and mixing corn flour is obtained；4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation.The present invention prepares chicken feed by probiotics fermention, it is only necessary to by simple raw material proportioning, the feed for preparing, it will be able to meet the needs of chicken growth, and the chicken matter that feed is used to feed is fragrant and sweet compact, chicken soup clarification is fresh and sweet.
Description
Technical field
The invention belongs to feed processing technology, in particular to a kind of production method of probiotics fermention chicken feed.
Background technique
Chicken delicious flavour and nutritious.The nutriment of chicken is largely protein and fat, but be short of in chicken calcium,
Iron, carrotene, thiamine, riboflavin, niacin and various vitamins and crude fibre, if chicken is regarded staple food for a long time
It is edible and do not take in other gourd, fruit and vegetables and grain easily leads to body inferior health.Science investigation thinks, chicken amount to human body,
Especially the elderly, women health have significant impact.Chicken contains abundant protein, and unsaturated fatty acid is contained in fat, therefore
It is the elderly and the preferable protein food of cardiovascular patient.To having a delicate constitution, post-natal or postpartum chicken or chicken soup are made
Tonic is edible more suitable, is preferred especially with black-bone chicken.It can be used for thin and weak consumptive disease, osteopyrexia and fever, splenasthenic diarrhea, quench one's thirst, is metrorrhagia and metrostaxis, red
Leukorrhea, spermatorrhea etc..Nutritive element content (every 100 grams): energy 167cal, water 69g, protein 19.3g, fat 9.4g, fiber
0g, carbohydrate 1.3g, vitamin A 48mg, vitaminB10 .05mg, vitamin B2 0.09mg, vitamin C 0mg, vitamin
E0.67mg, niacin 5.6mg, sodium 63.3mg, calcium 9mg, iron 1.4mg, cholesterol 106mg.
In the prior art, by probiotics fermention chicken feed come raising chicken, gained chicken, which is used to stew, clarifies fresh and sweet, and meat
Compact research is less.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of production method of probiotics fermention chicken feed, obtained feeding
The chicken matter that material is used to feed is fragrant and sweet compact, and chicken soup clarification is fresh and sweet.
To achieve the above object, the present invention adopts the following technical scheme:
The present invention provides the production method of probiotics fermention chicken feed, including following preparation step:
1) raw material is weighed by following parts by weight: 40-60 parts of rice bran, 10-30 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.02-0.05%, is uniformly mixed with rice bran, obtains mixture, is added
Water makes the water content 30-35% of mixture, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, obtain ferment rice bran；
3) corn flour is divided into two parts, half corn flour is spare；The 0.05- of the other half corn flour and half corn flour weight
0.08% compound probiotic B is uniformly mixed, and water is added, makes the water content 32-40% of mixture, is sent out in 28-33 DEG C of sealing
Ferment 38-52h is dried, and is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, and mixing corn is obtained
Powder；
4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation.
Compound probiotic A of the present invention is the mixture of bacillus subtilis, rhamnose lactic acid bacteria.
Compound probiotic B of the present invention is the mixing of bifidobacterium longum, lactobacillus bulgaricus, bacillus licheniformis
Object.
Preferably, in step 1) of the present invention) by following parts by weight weigh raw material: 50 parts of rice bran, 20 parts of corn flour.
Preferably, bacillus subtilis in compound probiotic A of the present invention, rhamnose lactic acid bacteria weight ratio be 1:3-
6。
It is highly preferred that the weight ratio of bacillus subtilis in compound probiotic A of the present invention, rhamnose lactic acid bacteria is 1:
4。
Preferably, bifidobacterium longum, lactobacillus bulgaricus, bacillus licheniformis in compound probiotic B of the present invention
Weight ratio be 3-6:2-4:1.
It is highly preferred that bifidobacterium longum, lactobacillus bulgaricus, lichens gemma bar in compound probiotic B of the present invention
The weight ratio of bacterium is 4:3:1.
Preferably, step 2) of the present invention and 3) in plus coolant-temperature gage be 30-35 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
The present invention prepares chicken feed by probiotics fermention, it is only necessary to by simple raw material proportioning, prepare
Feed, it will be able to meet the needs of chicken growth, and the chicken matter that feed is used to feed is fragrant and sweet compact, chicken soup clarification is fresh and sweet.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited to these embodiments.
Embodiment 1
The production method of probiotics fermention chicken feed, including following preparation step:
1) raw material is weighed by following parts by weight: 40 parts of rice bran, 30 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.02%, is uniformly mixed with rice bran, obtains mixture, and temperature is added and is
30 DEG C of water makes the water content 30-35% of mixture, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, fermented
Rice bran；
3) corn flour is divided into two parts, half corn flour is spare；The other half corn flour and half corn flour weight
0.05% compound probiotic B is uniformly mixed, and the water that temperature is 30 DEG C is added, makes the water content 32% of mixture, at 33 DEG C
It is sealed by fermentation 38h, is dried, is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, mixed
Corn flour；
4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation.
The compound probiotic A be weight ratio be 1:6 bacillus subtilis, rhamnose lactic acid bacteria mixture.
The compound probiotic B be weight ratio be 3:4:1 bifidobacterium longum, lactobacillus bulgaricus, lichens gemma bar
The mixture of bacterium.
Embodiment 2
The production method of probiotics fermention chicken feed, including following preparation step:
1) raw material is weighed by following parts by weight: 60 parts of rice bran, 10 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.05%, is uniformly mixed with rice bran, obtains mixture, and temperature is added and is
35 DEG C of water makes the water content 30-35% of mixture, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, fermented
Rice bran；
3) corn flour is divided into two parts, half corn flour is spare；The other half corn flour and half corn flour weight
0.08% compound probiotic B is uniformly mixed, and the water that temperature is 35 DEG C is added, makes the water content 40% of mixture, at 28 DEG C
It is sealed by fermentation 52h, is dried, is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, mixed
Corn flour；
4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation.
The compound probiotic A be weight ratio be 1:3 bacillus subtilis, rhamnose lactic acid bacteria mixture.
The compound probiotic B be weight ratio be 6:2:1 bifidobacterium longum, lactobacillus bulgaricus, lichens gemma bar
The mixture of bacterium.
Embodiment 3
The production method of probiotics fermention chicken feed, including following preparation step:
1) raw material is weighed by following parts by weight: 50 parts of rice bran, 20 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.04%, is uniformly mixed with rice bran, obtains mixture, and temperature is added and is
32 DEG C of water makes the water content 30-35% of mixture, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, fermented
Rice bran；
3) corn flour is divided into two parts, half corn flour is spare；The other half corn flour and half corn flour weight
0.06% compound probiotic B is uniformly mixed, and the water that temperature is 32 DEG C is added, makes the water content 36% of mixture, at 30 DEG C
It is sealed by fermentation 45h, is dried, is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, mixed
Corn flour；
4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation.
The compound probiotic A be weight ratio be 1:4 bacillus subtilis, rhamnose lactic acid bacteria mixture.
The compound probiotic B be weight ratio be 4:3:1 bifidobacterium longum, lactobacillus bulgaricus, lichens gemma bar
The mixture of bacterium.
Embodiment 4
As different from Example 3: the compound probiotic A be weight ratio be 1:3 bacillus subtilis, rhamnose cream
The mixture of sour bacterium.Remaining is the same as embodiment 3.
Embodiment 5
As different from Example 3: the compound probiotic A be weight ratio be 1:6 bacillus subtilis, rhamnose cream
The mixture of sour bacterium.Remaining is the same as embodiment 3.
Embodiment 6
As different from Example 3: the compound probiotic B be weight ratio be 3:4:1 bifidobacterium longum, Bulgaria
Lactobacillus, bacillus licheniformis mixture.Remaining is the same as embodiment 3.
Embodiment 7
As different from Example 3: the compound probiotic B be weight ratio be 6:2:1 bifidobacterium longum, Bulgaria
Lactobacillus, bacillus licheniformis mixture.Remaining is the same as embodiment 3.
Comparative example 1
1) raw material is weighed by following parts by weight: 50 parts of rice bran, 20 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.04%, is uniformly mixed with rice bran, obtains mixture, and temperature is added and is
32 DEG C of water makes the water content 30-35% of mixture, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, fermented
Rice bran；
3) corn flour is uniformly mixed with the 0.06% of its weight compound probiotic B, the water that temperature is 32 DEG C is added, makes
The water content of mixture is 36%, in 30 DEG C of sealing and fermenting 45h, dries, crushes, obtain cassiri；
4) ferment rice bran that step 2) obtains is uniformly mixed with the cassiri that step 3) obtains, granulation.
The compound probiotic A be weight ratio be 1:4 bacillus subtilis, rhamnose lactic acid bacteria mixture.
The compound probiotic B be weight ratio be 4:3:1 bifidobacterium longum, lactobacillus bulgaricus, lichens gemma bar
The mixture of bacterium.
Comparative example 2
As different from Example 3: the compound probiotic A be weight ratio be 1:2 bacillus subtilis, rhamnose cream
The mixture of sour bacterium.Remaining is the same as embodiment 3.
Comparative example 3
As different from Example 3: the compound probiotic A be weight ratio be 1:7 bacillus subtilis, rhamnose cream
The mixture of sour bacterium.Remaining is the same as embodiment 3.
Comparative example 4
As different from Example 3: the compound probiotic B be weight ratio be 2:5:1 bifidobacterium longum, Bulgaria
Lactobacillus, bacillus licheniformis mixture.Remaining is the same as embodiment 3.
Comparative example 5
As different from Example 3: the compound probiotic B be weight ratio be 7:1:1 bifidobacterium longum, Bulgaria
Lactobacillus, bacillus licheniformis mixture.Remaining is the same as embodiment 3.
Comparative example 6
As different from Example 3: the compound probiotic A be weight ratio be 1:4 lactobacillus plantarum, sandlwood saccharolactic acid
The mixture of bacterium.Remaining is the same as embodiment 3.
Comparative example 7
As different from Example 3: the compound probiotic B be weight ratio be 4:3:1 bifidobacterium longum, acidophilus cream bar
The mixture of bacterium, bacillus licheniformis.Remaining is the same as embodiment 3.
Test example: the sensory evaluation for the feed raising chicken that the method for the present invention obtains
Selection has received 10 evaluation personnels composition evaluation group of subjective appreciation training, to embodiment 3-7 group and comparative example
1-7 group corresponds to feed raising chicken, and each group is raised 10 chickens with corresponding feed, and after conventional method cultivates 6 months, every group takes 1
Chicken carries out slaughter, and depilation, after processing is clean, the water of 2 times of volumes of chicken nugget, chicken and chicken soup after stewing a hour is added in stripping and slicing
Evaluation, evaluation situation be shown in Table 1.
The different sensory evaluation situations for organizing other chicken and chicken soup of table 1
| Group | Sensory evaluation situation |
| 3 groups of embodiment | Chicken matter is fragrant and sweet compact, and chicken soup clarification is fresh and sweet |
| 4 groups of embodiment | Chicken matter is fragrant and sweet compact, and chicken soup clarification is fresh and sweet |
| 5 groups of embodiment | Chicken matter is fragrant and sweet compact, and chicken soup clarification is fresh and sweet |
| 6 groups of embodiment | Chicken matter is fragrant and sweet compact, and chicken soup clarification is fresh and sweet |
| 7 groups of embodiment | Chicken matter is fragrant and sweet compact, and chicken soup clarification is fresh and sweet |
| 1 group of comparative example | Chicken is compact, but meat perfume (or spice) is slightly insufficient, and chicken soup is muddy, not fresh enough |
| 2 groups of comparative example | Chicken is not compact enough, and fragrance is denseer, and chicken soup soup is muddy, not fresh and sweet enough |
| 3 groups of comparative example | Chicken is compact, and fragrant and sweet taste is not good enough, and chicken soup is slightly muddy, soup sweet tea but freshness is slightly lower |
| 4 groups of comparative example | Chicken is compact, and meat perfume (or spice) is denseer, but soup is slightly muddy, and fresh and sweet degree is not good enough |
| 5 groups of comparative example | Chicken is fragrant and sweet, compact, but soup is muddy, and taste is slightly weaker |
| 6 groups of comparative example | Chicken is compact, and sweetness are insufficient, and the muddy fresh and sweet degree of chicken soup is bad |
| 7 groups of comparative example | Chicken is compact, and sweetness are slightly insufficient, and chicken soup is muddy, and fresh and sweet degree is slightly insufficient |
Claims (7)
1. the production method of probiotics fermention chicken feed, which is characterized in that including following preparation step:
1) raw material is weighed by following parts by weight: 40-60 parts of rice bran, 10-30 parts of corn flour；
2) the compound probiotic A for taking rice bran weight 0.02-0.05%, is uniformly mixed with rice bran, obtains mixture, and water is added, makes
The water content of mixture is 30-35%, in 32-35 DEG C of sealing and fermenting 32-48h, dries, crushes, obtain ferment rice bran；
3) corn flour is divided into two parts, half corn flour is spare；The 0.05- of the other half corn flour and half corn flour weight
0.08% compound probiotic B is uniformly mixed, and water is added, makes the water content 32-40% of mixture, is sent out in 28-33 DEG C of sealing
Ferment 38-52h is dried, and is crushed, is obtained cassiri, then be uniformly mixed with the other half spare corn flour, and mixing corn is obtained
Powder；
4) ferment rice bran that step 2) obtains is uniformly mixed with the mixing corn flour that step 3) obtains, granulation；
The compound probiotic A is the mixture of bacillus subtilis, rhamnose lactic acid bacteria；
The compound probiotic B be bifidobacterium longum, lactobacillus bulgaricus, bacillus licheniformis mixture.
2. the production method of probiotics fermention chicken feed according to claim 1, it is characterised in that: in the step 1))
Raw material is weighed by following parts by weight: 50 parts of rice bran, 20 parts of corn flour.
3. the production method of probiotics fermention chicken feed according to claim 1, it is characterised in that: the compound probiotic
Bacillus subtilis in A, rhamnose lactic acid bacteria weight ratio be 1:3-6.
4. the production method of probiotics fermention chicken feed according to claim 3, it is characterised in that: the compound probiotic
Bacillus subtilis in A, rhamnose lactic acid bacteria weight ratio be 1:4.
5. the production method of probiotics fermention chicken feed according to claim 1, it is characterised in that: the compound probiotic
Bifidobacterium longum in B, lactobacillus bulgaricus, bacillus licheniformis weight ratio be 3-6:2-4:1.
6. the production method of probiotics fermention chicken feed according to claim 5, it is characterised in that: the compound probiotic
Bifidobacterium longum in B, lactobacillus bulgaricus, bacillus licheniformis weight ratio be 4:3:1.
7. the production method of probiotics fermention chicken feed according to claim 1, it is characterised in that: the step 2) and 3)
In plus coolant-temperature gage be 30-35 DEG C.
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