Method for producing forage-use egg yolk color enhancer by means of fruit and vegetable processing waste
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A waste and feeding technology, applied in the field of egg yolk color enhancer for feeding, to achieve the effect of increasing the average egg weight, increasing the price of egg yolk, realizing circular economy and sustainable development
Inactive Publication Date: 2016-01-20
SHAOYANG UNIV
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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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Embodiment 1
[0021] Embodiment 1. In the first step, orange peel, red bayberry core, bean dregs, camellia oleifera husk, and palm dinoflagellate are dried or dried, and the water content is 10-13%, and they are respectively pulverized into 60-80 mesh coarse powder;
[0022] In the second step, the raw materials are weighed in parts by weight (formula 1): 25 parts of bayberry cores, 28 parts of bean dregs, 4 parts of Camellia oleifera husks, 3.6 parts of Paleopsis dinoflagellates, and 7 parts of additives. Auxiliary agent is microcrystalline cellulose: hydroxypropyl-beta-cyclodextrin: xylitol=1.2:2.9:2.1; After mixing the coarse powder of each raw material, it is evenly mixed with the auxiliary agent;
[0023] The third step is to process the raw materials mixed in the second step with a high-energy vibrating mill. The cooling cycle water temperature is 19-21 ° C, the frequency is 16 Hz, and the steel rod acceleration is 8-9 g. The processing time is 15-30 minutes, and then the machine is st...
Embodiment 2
[0024] Example 2, raw material parts by weight (formula 2) are: 17 parts of orange peel powder, 27 parts of bean dregs, 24 parts of red bayberry kernel powder, 3 parts of Camellia oleifera husk, 3.6 parts of brown dinoflagellate powder, 7 parts of additives, preparation method With embodiment 1.
Embodiment 3
[0025] Example 3, parts by weight of raw materials (formula 3): 19 parts of orange peel powder, 29 parts of bean dregs, 26 parts of red bayberry kernel powder, 5 parts of Camellia oleifera husk, 3.6 parts of P. Example 1.
[0026] Method of use: add 2-3% of the product of the present invention to the full-price diet of laying hens, and use it continuously for more than 3 days to significantly increase the value of egg yolk and have no adverse effects on other physiological indicators of laying hens. And can increase egg production rate.
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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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