Method for preparing jerusalem artichoke straw micro-storage feed
A technology of Jerusalem artichoke straw and its production method, which is applied to the preservation method of animal feed raw materials, animal feed, application, etc., to achieve the effects of strong acid-forming effect, easy availability of raw materials, and high feed intake
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[0015] Example 1 A manufacturing method of Jerusalem artichoke straw micro-storage feed includes the following steps:
[0016] ⑴ Dissolve the white sugar in clean water, add live straw fermentation bacillus, and place it at room temperature for 1 h to obtain the resurrected live straw fermentation bacillus.
[0017] Among them: the mass-volume ratio of white sugar to water is 1g:50 mL; the mass ratio of white sugar to straw-fermented viable bacteria is 1g:1g.
[0018] ⑵Pour the resurrected viable bacilli from the straw fermentation into 0.8% salt water and mix well to obtain the inoculum.
[0019] Among them: the ratio of live straw fermented bacilli after resurrection to salt water is 1 g: 8 mL.
[0020] ⑶The Jerusalem artichoke stalks are cut into 3~5cm sections and laid on the bottom of the pit. The thickness of each layer of stalks is 20 cm; according to 0.2 g / m 2 Spray each layer of straw evenly with microbial agent, and then compact it until the thickness of the straw is 40 cm...
Example Embodiment
[0023] Example 2 A manufacturing method of Jerusalem artichoke straw micro-storage feed includes the following steps:
[0024] ⑴ Dissolve the white sugar in clean water, add live straw fermentation bacillus, and place it at room temperature for 2 h to obtain the resurrected live straw fermentation bacillus.
[0025] Among them: the mass-volume ratio of white sugar to clean water is 1g: 150mL; the mass ratio of white sugar to straw-fermented viable bacteria is 1 g: 2g.
[0026] ⑵Pour the resurrected viable straw fermented bacillus into 1.0% salt water and mix well to obtain the inoculum.
[0027] Among them: the ratio of live straw fermented bacilli after resurrection to salt water is 1 g: 10 mL.
[0028] ⑶The Jerusalem artichoke straw is cut into 5~8cm pieces and laid on the bottom of the cellar. The thickness of each layer of straw is 30cm; according to 0.6g / m 2 Spray each layer of straw evenly with microbial agent, and then compact it until the thickness of the straw is 40 cm high...
Example Embodiment
[0031] Example 3 A manufacturing method of Jerusalem artichoke straw micro-storage feed includes the following steps:
[0032] ⑴ Dissolve the white sugar in clean water, add live straw fermentation bacillus, and place it at room temperature for 1.5 h to obtain the resurrected live straw fermentation bacillus.
[0033] Among them: the mass-volume ratio of white sugar to clean water is 1g:100mL; the mass ratio of white sugar to straw-fermented viable bacteria is 1g:1.5g.
[0034] (2) Pour the resurrected viable bacilli from the straw fermentation into 0.9% salt water and mix well to obtain the inoculum.
[0035] Among them: the ratio of live straw fermented bacteria to salt water after resurrection is 1 g: 9 mL.
[0036] ⑶The Jerusalem artichoke straw is cut into 4~7cm pieces and laid on the bottom of the cellar. The thickness of each layer of straw is 25cm; according to 0.4g / m 2 Spray each layer of straw evenly with microbial agents, and then compact it until the thickness of the str...
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