Corn stick and corn cob wrapping technology

Abstract

The invention discloses a corn stick and corn cob wrapping technology. The technology comprises the steps of: 1. crushing a corn stick and corn cob, and performing mixing with 15-25% of soybean flour;2. adding 7-9% of complex enzyme into the mixture for hydrolysis; 3. mixing a mould inhibitor and EM fungus into the hydrolyzed primary pulp, conducting aerobic fermentation for 5-7 days, and then performing dehydration to a dry matter content of 45-55%; 4. then adding 5-7% of an anaerobic starter, in a nitrogen filling environment of 28-33DEG C, conducting compacting and wrapping, and performinganaerobic fermentation for 10-15 days. Specifically, the complex enzyme comprises the following components: protease, cellulase, hemicellulase, glucoamylase, laccase, lignin peroxidase and rhodococcus extracellular enzyme. The technology provided by the invention can efficiently degrade cellulose, hemicellulose and lignin, obviously strengthens the microbial fermentation effect, shortens the fermentation period, and the produced feed has rich nutrition and good palatability, and is easy to digest and absorb by animals.

Description

technical field [0001] The invention belongs to the technical field of wrapping silage, and in particular relates to a wrapping technology of corn cobs and corncobs. Background technique [0002] Corn cobs contain 32%-36% cellulose, 35%-40% hemicellulose and 17%-20% lignin. Macromolecular polysaccharides such as cellulose, hemicellulose and lignin can only be decomposed and absorbed by herbivores, while The gut wall of non-herbivorous animals lacks cellulase-secreting flora and, therefore, cannot be absorbed and utilized. In the prior art, microorganisms are used to ferment corn cobs and corn cobs, and the biological enzymes produced in the fermentation process are used to degrade cellulose, hemicellulose and lignin in the straw. However, the polysaccharides in the corn cobs and corn cobs cannot be completely degraded. Provide sufficient carbon source for animal growth. In addition, the fermentation cycle is longer, the freshness of silage is reduced, and the taste becomes ...

AI Technical Summary

Problems solved by technology

[0002] Corn cobs contain 32%-36% cellulose, 35%-40% hemicellulose and 17%-20% lignin. Macromolecular polysaccharides such as cellulose, hemicellulose and lignin can only be decomposed and absorbed by herbivores, while The gut wall of non-herbivorous animals lacks cellulase-secreting flora and therefore cannot be absorbed

In the prior art, microorganisms are used to ferment corn cobs and corn cobs, and the biological enzymes produced in the fermentation process are used to degrade cellulose, hemicellulose and lignin in the straw. However, the polysaccharides in the corn cobs and corn cobs cannot be completely degraded. Provide sufficient carbon source for animal growth, in addition, the fermentation cycle is longer, the freshness of silage is reduced, and the taste becomes worse

[0003] The patent application number is CN201210167286.3, which discloses vegetable soybean pod shell silage and its preparation method. In this patent, dry corncobs, soybean pods, and lactic acid bacteria are directly mixed and fermented in the silage cellar for 60-90 days to obtain silage. Although the pod shells can be used as resources, lactic acid bacteria cannot use the cellulose and lignin of dry corncobs and edamame pods. Therefore, it is difficult to ferment silage that can be absorbed and utilized by non-herbivorous animals

The patent with the application number CN201610476484.6 discloses a method for preparing silage by mixing cauliflower stems and leaves with corn cobs. The patent mixes cauliflower stems and leaves, corn cob powder, lactic acid bacteria and silage enzymes, and anaerobically ferments 45-60 days to produce silage. Obtain silage, silage enzymes can decompose corn cob powder cellulose and lignin, and then provide carbohydrates for the growth and metabolism of lactic acid bacteria, but the fermentation cycle of this silage is long and the palatability is poor

Images