Eel ferment, and preparation method and application thereof

An eel and enzyme technology, applied in the directions of bacteria, application, climate change adaptation, etc. used in food preparation, can solve problems such as unreasonable mix of beneficial bacteria types and quantities, insufficient fermentation technology, and insufficient fermentation of raw materials, etc. Protein utilization and conversion rate, beneficial to digestion and absorption, and the effect of improving the success rate of breeding

Pending Publication Date: 2018-08-17
浙江汇丰世邦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] There is no fermented feed used by eel on the market, but there are fermented feeds used by other aquatic animals, such as the fermented feed used by fish and shrimp, but there are many problems, many of which are not perfect in fermentation technology, easy to contaminate misc

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  • Eel ferment, and preparation method and application thereof
  • Eel ferment, and preparation method and application thereof
  • Eel ferment, and preparation method and application thereof

Examples

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Example Embodiment

[0044] The invention also discloses a preparation method of eel enzyme, which comprises the following steps:

[0045] Step 1. Prepare the fermentation bag:

[0046] Step 1.1. Weighing: Weigh the following components according to the mass parts: 70 parts to 80 parts of lactic acid bacteria, 5 parts to 15 parts of bacillus, and 10 parts to 20 parts of yeast;

[0047] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0048] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and the yeast seed culture solution to the fermentation tank for aerobic fermentation, control the temperature at 25-35°C for 10-24 hours, and terminate the fermentation when the OD value is greater than 0.5 ; Then add the lactic acid bacteria seed culture solution to the fermentor for anaerobic fermentation...

Example Embodiment

[0057] Example 1

[0058] A preparation method of eel enzyme includes the following steps:

[0059] Step 1. Prepare the fermentation bag:

[0060] Step 1.1. Weighing: Weigh the following components according to mass parts: 75 parts of lactic acid bacteria, 10 parts of bacillus, 15 parts of yeast;

[0061] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0062] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and the yeast seed culture solution to the fermentation tank for aerobic fermentation, control the temperature at 30°C for 18 hours, and terminate the fermentation when the OD value is greater than 0.5; Add the lactic acid bacteria seed culture solution to the tank for anaerobic fermentation, control the temperature at 35°C for 18 hours, and terminate the fermentation ...

Example Embodiment

[0071] Example 2

[0072] A preparation method of eel enzyme includes the following steps:

[0073] Step 1. Prepare the fermentation bag:

[0074] Step 1.1. Weighing: Weigh the following components according to mass parts: 70 parts of lactic acid bacteria, 15 parts of bacillus, 15 parts of yeast;

[0075] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0076] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and the yeast seed culture solution to the fermentor for aerobic fermentation, control the temperature at 25°C for 24 hours, and stop the fermentation when the OD value is greater than 0.5; Add the lactic acid bacteria seed culture solution to the tank for anaerobic fermentation, control the temperature at 32°C for 24 hours, and terminate the fermentation when the OD i...

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Abstract

The invention discloses an eel ferment, and a preparation method and an application thereof. The eel ferment is composed of a solid medium and a fermentation package, wherein the mass ratio of the solid medium to the fermentation package is 9.2 to 0.8; the solid medium comprises the following ingredients in parts by mass: 10-15 parts of fermented soybean meal, 8-12 parts of corn, 10-20 parts of middlings, 5-15 parts of peanut meal, 5-15 parts of fish meal, 3-8 parts of molasses, 0.2-0.4 part of fish oil, 0.5-1.5 parts of multi-vitamins, 0.5-1.5 parts of multi-minerals, and 1-5 parts of radix astragali polysaccharides; and the fermentation package comprises the following ingredients in parts by mass: 70-80 parts of lactic acid bacteria, 5-15 parts of bacillus, and 10-20 parts of yeast. Theeel ferment is capable of promoting rapid growth of eels, as well as reducing feed coefficient so as to decrease breeding cost; moreover, the eel ferment is capable of enhancing immunity of eels, regulating stability of aquatic water, reducing aquaculture risk, and increasing aquaculture success rate.

Description

technical field [0001] The invention belongs to the technical field of aquatic feed and raw material processing, and in particular relates to an eel enzyme and its preparation method and application. Background technique [0002] Academician McConson pointed out that aquaculture has entered the era of fermentation; now fermented products are getting more and more attention in aquaculture. Eels spawn and reproduce in the deep sea and grow in freshwater environments. Fierce temperament, gluttonous, restless, nocturnal, strong phototropism, fond of running water, very warm. Adult eels grow fast, round and cone-shaped in appearance, black in color and firm in body, mostly artificially bred, and crisp in texture. This fish is common all year round, but it is the most plump and delicious in summer and winter. Eel is rich in nutrition, delicious in taste, less thorny and more fleshy, and has the functions of cooling and relieving heat, nourishing and strengthening the body. How...

Claims

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Application Information

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IPC IPC(8): A23K50/80A23K10/30A23K10/37A23K10/22A23K10/33A23K20/158A23K20/174A23K20/163A23K20/20A23K10/12
CPCA23K10/12A23K10/22A23K10/30A23K10/33A23K10/37A23K20/158A23K20/163A23K20/174A23K20/20A23K50/80A23V2400/125Y02A40/818Y02P60/87
Inventor 王超李国华梅琳
Owner 浙江汇丰世邦生物工程有限公司
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