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A feed technology and process technology, applied in the field of saccharification feed technology, can solve problems such as low yield, and achieve the effects of easy digestion and improved palatability.
Inactive Publication Date: 2012-04-04
颜世成
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Problems solved by technology
[0004] When corn is used as saccharification feed, the by-product of saccharification feed will be white wine. The exis
Method used
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specific Embodiment approach 1
[0025] A kind of saccharification feed process, comprises the following steps:
[0026] A, the corn grain of 100 mass parts is carried out dehulling, after dehulling, be pulverized into cornmeal with 40 orders;
[0027] B, above-mentioned cornmeal is mixed with the water of 40 mass parts, sieved;
[0028] C. Put the sieved wet cornmeal in the pot and steam for 45 minutes, and the pot will emit fragrance and come out of the pot;
[0029] D, spread out the steamed above-mentioned materials to cool, add 3 parts by mass of water to make a slurry after cooling, the finer the better;
[0030] E. Put the above slurry in the tank, add 1 part by mass of Erko (Mai Koji) and 1 part by mass of glucoamylase to 100 parts by mass of dry material, and seal and ferment in the tank above 20°C for 6 days;
[0031] F. Boil the above materials and water in a pot, cool the wine, and the rest is saccharified feed.
[0032] The sugar content of the saccharified feed was measured, and the sugar con...
specific Embodiment approach 2
[0033] It is the same as Embodiment 1 except for the following content:
[0034] Use 80 order pulverizers in the step A;
[0035] Step C steamed for 60 minutes;
[0036] Step E fermented for 8 days.
[0037] The sugar content of the saccharified feed was measured, and the sugar content was 20%; the white wine was measured, and the 40-degree white wine was 40.2 parts by mass.
specific Embodiment approach 3
[0038] Use 150 order pulverizers in the step A;
[0039] Step C steamed for 50 minutes;
[0040] Step E fermented for 7 days.
[0041] The sugar content of the saccharified feed was measured, and the sugar content was 18%; the white wine was measured, and the 40-degree white wine was 38.9 parts by mass.
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Abstract
The invention discloses a forage saccharification technology. The forage saccharification technology is characterized in that the forage saccharification technology comprises the following steps: 1, peeling corn kernels, crushing the peeled corn kernels into corn flour; 2, mixing the corn flour with water, and sieving; 3, steaming the wet sieved corn flour in a pot; 4, spreading and air-cooling the steamed corn flour, adding water, and beating; 5, putting the obtained slurry in a cylinder, adding Erqu and a glucoamylase, carrying out seal fermentation for 6-8 days in the cylinder under conditions that the temperature is more than 20DEG C; and 6, boiling the obtained material and water in the pot, and cooling to remove the wine. So the residue is a saccharificated forage. The forage saccharification technology of the invention has the advantages of good saccharification effect and high byproduct output.
Description
technical field [0001] The invention relates to a technology for saccharifying feed. Background technique [0002] Cereal concentrates, such as corn, are generally rich in starch, about 70%, and the sugar content is only 0.5% to 2%. After the general saccharification process, the sugar content of the feed can be increased to 8-12%. [0003] Saccharified concentrate is not only a good feed for poultry and livestock to attract and start eating, but also a good feed for fattening and fattening period, which can improve appetite and promote growth. Therefore, saccharified feed has been fully promoted. [0004] When corn is used as saccharification feed, a by-product—white wine will be produced in the saccharification feed product. The existing one hundred catties of corn kernels can only produce 18-22 catties of 40-degree liquor, and the yield is relatively low. Contents of the invention [0005] The object of the present invention is to provide a process for saccharification...
Claims
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