Corn stick and corn cob wrapping technology

A corncob and corncob technology, applied in the field of wrapped silage, can solve the problems of inability to absorb and utilize, poor taste, long fermentation period, etc.

Active Publication Date: 2018-11-16
INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, d

Method used

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  • Corn stick and corn cob wrapping technology
  • Corn stick and corn cob wrapping technology
  • Corn stick and corn cob wrapping technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1: crushing corn cobs and corn cobs, passing through a 100-mesh sieve, and then adding 15% soybean powder to obtain a mixed raw material;

[0029] Step 2: Add water into the mixed raw materials according to the material-water ratio of 1:1, and mix evenly with 7% compound enzyme with an enzyme activity of 5000-6000U / g, preheat at 30°C for 0.5h, and then heat up to 40°C ℃ water bath for 3 hours to obtain the hydrolyzed puree;

[0030] Wherein, the composite enzyme includes the following components in parts by weight:

[0031]

[0032] Step 3: Mix 0.6% sodium sorbate and 10% EM bacteria into the hydrolyzed puree, and stir for 30 minutes every 6 hours at 35°C under the condition of oxygenation, and after 3 days of fermentation, dehydrate and dry until the dry matter content is 45% , to obtain the first fermented product;

[0033] Step 4: Inoculate Ruminococcus xanthophyllum, Ruminococcus albicans, Filamentous bacteria succinogenes, Lactobacillus casei, and Sacchar...

Embodiment 2

[0035] The operation is the same as in Example 1, wherein, step 1, mesh number: 125, soybean powder: 20%, soybean powder; step 2, material-to-water ratio: 1.5:1, compound enzyme: 8%, 6000-7000U / g, preheat : 33°C, 0.75h, water bath: 45°C, 4h, parts by weight of the components of the compound enzyme: 13 parts, 40 parts, 39 parts, 25 parts, 20 parts, 30 parts, 10 parts; Step 3, antifungal agent: 0.8%, sodium benzoate, EM bacteria: 13%, fermentation: 36°C, 4d, intermittent stirring: every 9h, stirring for 40min; Step 4, the mass ratio of the components of the anaerobic fermentation agent is 2.3:2.1:1.6:2.5: 3. Anaerobic starter dosage: 6%, fermentation: 40°C, 13 days, number of wrapping layers: 5, stack height: 25cm.

Embodiment 3

[0037] The operation is the same as in Example 1, wherein, step 1, mesh number: 150, bean flour: 25%, pea flour; step 2, material-to-water ratio: 2:1, compound enzyme: 9%, 7000-8000U / g, preheat : 35°C, 1h, water bath: 50°C, 5h, parts by weight of each component of the compound enzyme: 15 parts, 50 parts, 48 ​​parts, 30 parts, 24 parts, 35 parts, 12 parts; Step 3, antifungal agent: 1 %, dimethyl fumarate, EM bacteria: 15%, fermentation: 37°C, 5d, intermittent stirring: every 12h, stirring for 50min; step 4, the mass ratio of the components of the anaerobic fermentation agent is 2.5:2.3:1.5 : 3: 2.5, dosage of anaerobic fermentation agent: 7%, fermentation: 42°C, 15 days, number of wrapping layers: 6, stack height: 30cm.

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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 ...

Claims

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Application Information

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IPC IPC(8): A23K10/12A23K10/14A23K10/30A23K10/37
CPCA23K10/12A23K10/14A23K10/30A23K10/37Y02P60/87
Inventor 李争艳徐智明邓源张宇龙冯博政李岩李杨朱德建韩伟
Owner INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI
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