Microorganism ferment purple sweet potato and preparation method thereof

Abstract

The present invention relates to a purple sweet potato feed of microbial fermentation, which is made of the fermentation from the microbial mother liquor together with the inoculated purple sweet potato mixture; wherein the strains for the microbial mother liquor is 400 to 500 ml of starch solution bacillus, 100 to 200 ml of condensation bacillus, 300 to 400 ml of lactobacillus acidophilus, 10 to90 ml of Candida utilis; the purple sweet potato comprises 14 to 34 percent of purple sweet potato, 10.7 to 18.7 percent of chili powder, 10 to 18 percent of chrysanthemum pollen, 0.3 to 0.6 percentof sodium hydroxide, 0.7 to 1.0 percent of ammonium sulfate, 40 to 52 percent of water. Other plant wastes from which the pigment has been extracted are added into the remaining purple sweet potato from which the pigment also has been extracted, and through the microbial fermentation which is transformed into the feeds for pigs, chickens and geese, which improves the palatability of the feed, increases feed enzyme components and decreases the cost, which is of reasonable design, simple operation, convenient production, and is suitable for the broad farmers and breeding plants.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation and relates to an animal feed, in particular to a purple sweet potato feed fermented by various microorganisms and a preparation method thereof. Background technique [0002] Purple sweet potato (purple sweet potato), which belongs to the annual herbaceous plant of Convolvulaceae, is a newly developed class of excellent and specific sweet potato varieties. Its flesh is purple-red, attractive in appearance and rich in nutrition. Containing nutrients such as vitamins, minerals, and dietary fiber, sweet potatoes have been regarded as a nutritionally balanced and comprehensive health food in some developed countries. It has strong antioxidant properties and has a positive effect on protecting liver function and reducing serum transaminases; anthocyanins and chlorogenic acids in purple sweet potatoes also have the effect of inhibiting the production of carcinogens and reducing gene muta...

AI Technical Summary

Problems solved by technology

Since the extraction process is mainly leached with acidic solution, the remaining purple sweet potato after pigment extraction is difficult to use and all discarded, resulting in serious environmental pollution and waste of resources.