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Eucommia ulmoides leaf feed additive and preparation method thereof

A technology of eucommia leaves and feed, which is applied in animal feed, animal feed, application, etc., to achieve the effect of rich and long-lasting sweet fragrance, improving taste and overcoming ordinary taste

Inactive Publication Date: 2014-05-28
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] One of the purposes of providing this process is to make full use of a large amount of starch substances in sweet potatoes to adjust the taste of Eucommia products through microbial transformation after enzymatic hydrolysis, so as to change the taste problems such as bitterness and peculiar smell of existing single raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Fresh Eucommia leaves with the same tenderness as 1 bud and 1 leaf, 1 bud and 2 leaves or 1 bud and 3 leaves are used. Use a conventional continuous dryer to dry the fresh Eucommia leaves, the temperature is controlled at 60-70°C, the thickness is 1.0-1.5cm, and the time is 10-15min. When drying, the water content of all leaves is controlled at 15-20%, and spread to cool 20min. Extract 100 kg of eucommia leaves with 300 kg of petroleum ether at 50° C. for 2 hours, remove the petroleum ether, obtain defatted and degummed eucommia leaves, and then crush them to about 1-20 mesh. Crush 300kg of dry sweet potatoes, add water to make the water content reach about 25-35%, then add 35kg of glucoamylase for partial saccharification for 20 minutes, and steam at 110-120°C for 3-5 minutes. Add 3KG Hansenula anomaly powder CGMCC No.2.297 and control the temperature at 25-30°C, relative air humidity at 50%-70%, ferment for 90min, and then add 10kg of treated Eucommia leaves to the f...

Embodiment 2

[0046] Fresh Eucommia leaves with the same tenderness as 1 bud and 1 leaf, 1 bud and 2 leaves or 1 bud and 3 leaves are used. Use a conventional continuous dryer to dry the fresh Eucommia leaves, the temperature is controlled at 60-70°C, the thickness is 1.0-1.5cm, and the time is 10-15min. When drying, the water content of all leaves is controlled at 15-20%, and spread to cool 20min. Extract 100 kg of eucommia leaves with 300 kg of petroleum ether at 50° C. for 3 hours, remove the petroleum ether, obtain defatted and degummed eucommia leaves, and then crush them to about 1-20 mesh. Crush 300kg of dry sweet potatoes, add water to make the water content reach about 25-35%, then add 30kg of glucoamylase for partial saccharification for 30 minutes, and steam at 110-120°C for 3-5 minutes. Add 4KG Hansenula anomaly powder CGMCC No.2.297 and control the temperature at 25-30°C, relative air humidity at 50%-70%, ferment for 70min, then add 12KG treated Eucommia leaves to the fermente...

Embodiment 3

[0048] Fresh Eucommia leaves with the same tenderness as 1 bud and 1 leaf, 1 bud and 2 leaves or 1 bud and 3 leaves are used. Use a conventional continuous dryer to dry the fresh Eucommia leaves, the temperature is controlled at 60-70°C, the thickness is 1.0-1.5cm, and the time is 10-15min. When drying, the water content of all leaves is controlled at 15-20%, and spread to cool 20min. Extract 200 kg of eucommia leaves with 400 kg of petroleum ether at 50° C. for 3 hours, remove the petroleum ether, obtain defatted and degummed eucommia leaves, and then crush them to about 1-20 mesh. Crush 500kg of dry sweet potatoes, add water to make the water content reach about 25-35%, then add 55kg of glucoamylase for partial saccharification for 25 minutes, and steam at 110-120°C for 3-5 minutes. Add 5KG Hansenula anomaly powder CGMCC No.2.297 and control the temperature at 25-30°C, relative air humidity at 50%-70%, ferment for 120min, then add 20KG treated Eucommia leaves to the ferment...

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PUM

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Abstract

If eucommia ulmoides leaves are directly crushed and used for feeding chicken and ducks, the happening of pestilence can be greatly reduced, however, as the eucommia ulmoides leaves are poor in taste, the food taking amount of the chicken and ducks can be reduced if a great amount of eucommia ulmoides leaves are fed for a long time. The invention aims at adjusting the taste of a eucommia ulmoides product by sufficiently utilizing a great deal of starch substances in sweet potatoes through enzymolysis and subsequently microbial conversion, so as to solve the problem that the conventional single raw material tastes bitter and abnormal. Functional components such as chlorogenic acid and aucubin of eucommia ulmoides are wrapped through the sweet potato starch, so that the functional components are maintained as mush as possible in the machining process of eucommia ulmoides, and are prevented from being lost or converted into other substances in the machining process.

Description

technical field [0001] The invention mainly relates to a method for preparing eucommia feed, in particular to a processing method for mixed fermentation of eucommia leaves and sweet potatoes and the obtained product. Background technique [0002] Eucommia ulmoides, belonging to the genus Eucommia ulmoides in the family Eucommia, has only one genus and one species in the family, endemic to China. Deciduous tree, up to 20 meters, diameter 50 cm. Crown spherical. Branchlets smooth, with lamellar pith, leaves elliptic-ovate, apex acuminate, base rounded or broadly cuneate, leaf margin serrate, samara narrowly oblong, flat. Branches, leaves, fruits, and bark all have white filaments after breaking, without terminal buds. Single leaves alternate, elliptic, 7-14 cm long, serrated, pinnately veined, the surface of the old leaves is sunken, without stipules. Flowers unisexual, flowering period from April to May, dioecious, without perianth, born in bracts at the base of young sho...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K1/00A23K1/14
Inventor 向华洪剑锋
Owner JISHOU UNIVERSITY
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