Method for producing forage-use egg yolk color enhancer by means of fruit and vegetable processing waste

Abstract

The invention discloses a method for producing a forage-use egg yolk color enhancer by means of fruit and vegetable processing waste. The method comprises the steps that orange peel, waxberry kernels, bean dregs, camellia oleifera fruit shells and ornamental ochromonas are dried in the sun or baked and then smashed into 60-80-mesh coarse powder separately; raw materials which comprise, by weight, 17-19 parts of orange peel powder, 24-26 parts of waxberry kernel powder, 27-29 parts of bean dreg powder, 3-5 parts of camellia oleifera fruit shell powder, 3.6 parts of ornamental ochromonas powder and 7 parts of auxiliaries are weighed; all the raw material coarse powder is mixed and then evenly mixed with the auxiliaries; the evenly mixed raw materials are processed with a high-energy vibrating mill for 15-30 min, the high-energy vibrating mill is halted for 2.5 min, then the raw materials are processed for 12-13 min, two times of different solid-state mechanical chemical reactions take place in the raw materials, screening is performed with a 400-mesh screen, and then the finished product is obtained. By means of the forage-use egg yolk color enhancer, the poultry egg yolk color value can be increased by 85%-110%; the production technology is simple, use is convenient, the production cost is significantly lowered, circular economy and sustainable development are achieved, and the remarkable economic benefit is brought to enterprises.

Description

technical field [0001] The invention relates to a method for producing a feed egg yolk color enhancer from fruit and vegetable processing waste. 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 red and Jialisu red). Under free-range or wild conditions, poul...

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Problems solved by technology

Check the Chinese patent literature, only patent No. 2014100853911 discloses the natural feeding egg yolk color enhancer and preparation method produced by orange peel and orange peel, no other reports

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