Natural forage yolk toner produced by orange peels and flavedo and preparation method thereof

Abstract

Provided are natural forage yolk toner produced by orange peels and flavedo and a preparation method of the natural forage yolk toner. The raw materials of the natural forage yolk toner comprise, by weight, 43-45 parts of orange peel powder, 37-39 parts of flavedo powder, 11-13 parts of haematococcus pluvialis powder, 5-7 parts of chaetoceros curvisetus powder and 6-8 parts of addition agents, and the addition agents comprise solid hydroxypropyl-beta-cyclodextrin and kaolin with the weight ratio of 19:1. The orange peels, the flavedo, haematococcus pluvialis and chaetoceros curvisetus are dried in the sun or baked dry, the water content is 10 percent to 13 percent, and the orange peels, the flavedo, the haematococcus pluvialis and the chaetoceros curvisetus are respectively smashed into middlings of 60 meshes to 80 meshes. The middlings of the raw materials are mixed according to the ratio and are mixed with the addition agents. The mixture is treated for 15 min to 30 min through a high-energy vibration mill after being mixed evenly, a solid state mechanical chemical reaction happens to the raw materials, and the finished product is obtained. The natural forage yolk toner and the preparation method are simple in production process, convenient to use and obvious in effect, the color value of a yolk is 74 percent higher than that of a control group, meanwhile, the laying rate and average egg weight can be improved, circular economy and sustainable development are achieved, economic benefits are brought for enterprises, and environmental pressure is relieved.

Description

technical field [0001] The invention relates to a natural feed egg yolk color enhancer produced from orange peel and orange peel, and also relates to a preparation method of the feed egg yolk color enhancer. Background technique [0002] Egg yolk color is one of the most important items in egg production indicators. The depth of egg yolk color is directly related to the sales method and sales volume of commercial eggs. For example, processed eggs with high added value, such as salted eggs and preserved eggs, require darker egg yolks, while fresh eggs with egg yolks less than grade eight cannot be exported to earn foreign exchange. Even in the domestic market, they can only be sold at a lower price. Meager, difficult to enter the high-end market. The pursuit of darker egg yolk color is not an irrational consumption habit of consumers. The darker egg yolk color indicates that some of the nutrients are indeed richer (except those made by chemical synthetic dyes such as Sudan r...

AI Technical Summary

Problems solved by technology

But the core problem to be solved is that the active ingredient in the peel has a low animal absorption rate, the peel is poor in palatability, and the humidity is high and it is easy to rot, etc.

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