Orange peel feed production method

A production method and technology of citrus peel, applied in the direction of animal feed, animal feed, application, etc., can solve the problems of low capacity, limited application of microbial fermentation method, inability to effectively degrade pectin, etc., achieve good palatability, solve waste and environmental problems Effects of low pollution and plague rates

Inactive Publication Date: 2015-01-21
HUNAN XINYANG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ability of existing microbial strains to produce pectinase is low and cannot effectively d

Method used

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  • Orange peel feed production method

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Suckling pig feed

[0020] 1. Cleaning of fresh fruit: use 0.4% pectinase aqueous solution and 0.8% acetic acid aqueous solution in the cleaning tank, and soak for 60 minutes at a liquid temperature of 60°C;

[0021] 2. Fresh fruit peeling: filter and peel on the conveying roller on the peeling machine;

[0022] 3. Rolling and crushing: Rolling on a roller compactor to squeeze out the water to obtain citrus peel slag with a moisture content of 25%, and crush the citrus peel slag on the grinder to a granular shape of 3 mm in thickness;

[0023] 4. Stir and mix: add 0.4% pectinase aqueous solution according to 0.8:1000 parts by weight in citrus peel, add Aspergillus oryzae powder according to 0.6:1000 parts by weight, stir and mix evenly;

[0024] 5. Fermentation tank fermentation: Add pectinase and Aspergillus oryzae powder, stir and mix evenly, and put the citrus peel residue into the fermentation tank for fermentation, the temperature is controlled at 30°C, and the ti...

Embodiment 2

[0032] Feed for piglets, growing pigs, and fattening pigs

[0033] 1. Cleaning of fresh fruit: use 0.5% pectinase aqueous solution and 1% acetic acid aqueous solution in the cleaning tank, and soak for 60 minutes at a liquid temperature of 60°C;

[0034] 2. Fresh fruit peeling: filter and peel on the conveying roller on the peeling machine, keep the citrus peel for use, and use the pulp separately;

[0035] 3. Rolling and crushing: Rolling on a roller compactor to squeeze out the water to obtain citrus peel slag with a moisture content of 25%, and crush the citrus peel slag on the grinder to a granular shape of 3 mm in thickness;

[0036] 4. Stir and mix: add 0.5% pectinase aqueous solution according to 1:1000 parts by weight in citrus peel, add Aspergillus oryzae powder according to 0.8:1000 parts by weight, stir and mix evenly;

[0037] 5. Fermentation tank fermentation: Add pectinase and Aspergillus oryzae powder, stir and mix evenly, put the citrus peel residue into...

Embodiment 3

[0045] Cattle and sheep feed

[0046] 1. Cleaning of fresh fruit: use 0.4% pectinase aqueous solution and 0.8% acetic acid aqueous solution in the cleaning tank, and soak for 30-60 minutes at a liquid temperature of 60°C;

[0047] 2. Fresh fruit peeling: filter and peel on the conveying roller on the peeling machine, keep the citrus peel for use, and use the pulp separately;

[0048] 3. Rolling and crushing: Rolling on the roller compactor to squeeze out the water to obtain citrus peel slag with a moisture content of 20-30%, and crush the citrus peel slag on the grinder to a granular shape of 2-4 mm in thickness;

[0049] 4. Stirring and mixing: add 0.4% pectinase aqueous solution according to 0.5-1:1000 parts by weight to the citrus peel, add Aspergillus oryzae powder according to 0.6:1000 parts by weight, stir and mix evenly;

[0050]5. Fermentation tank fermentation: Add pectinase and Aspergillus oryzae powder, stir and mix evenly, and put the citrus peel residue into the ...

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Abstract

The invention discloses an orange peel feed production method which comprises the following steps: washing fresh fruits, peeling off the fresh fruits, grinding and crushing, stirring and mixing, fermenting in a fermentation pond, performing degumming treatment, performing filter-press dehydration, mixing and stirring, performing secondary fermentation, performing aging treatment, blending and using, and the like. The technological process is reasonable, the processing equipment is simple, a high-energy-consumption drying process is not needed; as the fresh fruits are washed with pectinase and an acetic acid solution, are degummed, are fermented with yeast for multiple times and subjected to the action of bacillus subtilis, microelements such as phosphorus, calcium, iron and zinc, amino acid, vitamin C, and physiologically active ingredients such as, flavonoid and carotenoid can be preserved, and the content of protein in orange peel residue is up to 5-6%. By adopting the orange peel feed production method, the problem that the orange peel resource is wasted, the environment is polluted and the like are effectively solved, and compared with ordinary feed, the orange peel feed is good in palatability, low in seasonal febrile disease rate, consistent in growth period and good in economic benefit.

Description

technical field [0001] The invention relates to the technical field of feed production, in particular to a method for producing citrus peel feed. Background technique [0002] Citrus processing produces a large amount of citrus peels, which account for about 40%-50% of the weight of fresh fruits. A large amount of citrus peels are discarded without being fully utilized, which not only causes waste of resources, but also causes environmental pollution due to moldy and smelly stacking. Citrus peel is rich in physiologically active ingredients and trace elements such as phosphorus, calcium, iron and zinc. Except for amino acids, the nutritional ingredients contained in it are higher than that of pulp, especially rich in certain physiologically active ingredients such as vitamin C, flavonoids, carotenoids and other substances. Therefore, the comprehensive utilization of citrus peels can not only improve economic benefits, but also make full use of resources and protect the envi...

Claims

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Application Information

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IPC IPC(8): A23K1/14A23K1/00
CPCY02P60/87
Inventor 黄亚平王世钊
Owner HUNAN XINYANG FOOD IND
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