Making method of tomato pomace fermented forage

Abstract

The invention belongs to the forage processing field, and relates to a making method of a tomato pomace fermented forage. The making method of the fermented forage comprises the following steps: uniformly stirring fermentation raw materials (a DM base) comprising 65-75% of a tomato pomace, 10-20% of wheat bran, 8-15% of cottonseed meal, 1.5-2.5% of urea and 1.5-2.5% of ammonium sulfate; inoculating Trichoderma koningii, Candida utilis and Saccharomyces cerevisiae according to a ratio of the Saccharomyces cerevisiae to the Candida utilis to the Saccharomyces cerevisiae of 1:1:1-1:2:2, wherein the inoculation amount accounts for 10-15% of a fermentation substrate, and the water content of the fermentation substrate is 45-55% (m / m); and carrying out shallow layer fermentation or submerged fermentation at 28-32DEG C for 2-4d while stirring once each 24h. The tomato pomace fermented forage can be directly used to feed ruminants, or is baked at 45-55DEG C to the water content of about 10% in order to obtain a tomato pomace fermented forage product. The fermentation method has the advantages of small energy consumption, short period and low cost, and the produced tomato pomace fermented forage has a crude protein content of 26% or more (the DM base) and a urea residual amount of 0.1% or less. The fermented forage has a good palatability and can be used for feeding the ruminants.

Description

Technical field: [0001] The invention relates to a method for preparing fermented tomato pomace feed, which belongs to the field of feed processing. Background technique: [0002] Xinjiang is a major tomato-producing province with a planting area of ​​over 770,000 mu. According to estimates, there are more than 30 industrial tomato paste processing enterprises in Xinjiang, with an annual production capacity of 950,000 tons, accounting for more than 90% of the country's total, and the output of industrial tomato residue also accounts for more than 90% of the country's total. Due to the strong seasonality of tomato processing and production, the production cycle is relatively concentrated, and a large amount of processing residues will be discharged in a short period of time. Simultaneously because tomato pomace usually contains higher moisture (about 75%), easily spoilage. Especially in the peak processing season, after the natural fermentation of microorganisms, the slag s...

AI Technical Summary

Problems solved by technology

Due to the strong seasonality of tomato processing and production, the production cycle is relatively concentrated, and a large amount of processing residues will be discharged in a short period of time

Simultaneously because tomato pomace usually contains higher moisture (about 75%), easily spoilage

Especially in the peak processing season, after the natural fermentation of microorganisms, the slag skin has a sour smell and bad smell, which seriously pollutes the environment, makes the superior resources unreasonable, and causes waste of resources