Method for improving quality of cassava residues

A cassava residue and quality technology, applied in the field of improving the quality of cassava residue, can solve the problems of easy breeding of microorganisms, affecting metabolism, palatability inspection, etc., and achieve the effect of improving feeding effect and nutritional value

Inactive Publication Date: 2019-08-20
尹玉琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cassava slag is the waste after extracting starch or fermenting alcohol from cassava. It is often used as a cheap roughage. However, the cassava slag has a high water content, which is easy to breed microorganisms, is not easy to store, and contains high hydrocyanic acid after deterioration. cause animal poisoning or disease
The palatability of fresh cassava dregs is directly fed to animals. At the same time, its high crude fiber will reduce the digestion of food in the animal's stomach and affect metabolism.
Due to the characteristics of cassava residue itself, its utilization rate is low, so cassava residue is directly discarded in the environment in large quantities, which also causes great pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Mix 2kg of cassava dregs, 0.6kg of corn flour and 6L of water evenly, add 50g of lactic acid bacteria after sterilization and cooling, and ferment at 28°C for 48h to obtain a fermented liquid; steam explode the fermented liquid at 0.5MPa and 100°C for 10min; After cooling the obtained material, add cellulase, Bacillus subtilis and Saccharomyces cerevisiae to ferment for 36 hours at 28°C, wherein the amount of cellulase added is 5% of the cassava residue, and the amount of Bacillus subtilis added is 10% of the cassava residue , the addition of Saccharomyces cerevisiae is 10% of cassava residues.

[0025] The fermented product obtained was dried at 65°C, crushed and passed through a 40-mesh sieve, and the crude protein and reducing sugar content was determined. See Table 1 for the results.

[0026] The obtained fermented product was dried at 65°C, and the obtained fermented cassava feed replaced 10% of peanut and soybean meal and was used to feed pigs under the same feedi...

Embodiment 2

[0028] Mix 2kg of cassava dregs, 0.6kg of corn flour and 6L of water evenly, add 100g of lactic acid bacteria after sterilization and cooling, and ferment at 28°C for 48h to obtain a fermented liquid; steam explode the fermented liquid at 0.5MPa and 100°C for 10min; After cooling the obtained material, add cellulase, Bacillus subtilis and Saccharomyces cerevisiae to ferment for 36 hours at 28°C, wherein the amount of cellulase added is 5% of the cassava residue, and the amount of Bacillus subtilis added is 10% of the cassava residue , the addition of Saccharomyces cerevisiae is 10% of cassava residues.

[0029] The fermented product obtained was dried at 65°C, crushed and passed through a 40-mesh sieve, and the crude protein and reducing sugar content was determined. See Table 1 for the results.

[0030] The obtained fermented product was dried at 65°C, and the obtained fermented cassava feed replaced 10% of peanut and soybean meal and was used to feed pigs under the same feed...

Embodiment 3

[0032] Mix 2kg of cassava dregs, 0.6kg of corn flour and 6L of water evenly, add 150g of lactic acid bacteria after sterilization and cooling, and ferment at 28°C for 48h to obtain a fermentation broth; steam explode the fermentation broth at 0.5MPa and 100°C for 10min; After cooling the obtained material, add cellulase, Bacillus subtilis and Saccharomyces cerevisiae to ferment for 36 hours at 28°C, wherein the amount of cellulase added is 5% of the cassava residue, and the amount of Bacillus subtilis added is 10% of the cassava residue , the addition of Saccharomyces cerevisiae is 10% of cassava residues.

[0033] The fermented product obtained was dried at 65°C, crushed and passed through a 40-mesh sieve, and the crude protein and reducing sugar content was determined. See Table 1 for the results.

[0034] The obtained fermented product was dried at 65°C, and the obtained fermented cassava feed replaced 10% of peanut and soybean meal and was used to feed pigs under the same ...

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PUM

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Abstract

The invention provides a method for improving the quality of cassava residues. The method comprises the following steps: 1) carrying out steam explosion treatment on cassava residues after fermentation under the action of lactic acid bacteria; and 2) adding cellulase, bacillus subtilis and saccharomyces cerevisiae into the materials obtained in the step 1) for fermentation. The experimental results show that: in the cassava residue fermented product obtained by the method provided by the invention, the content of crude protein is more than 12%, the content of reducing sugar is more than 15%, and the contents are far higher than that of fresh cassava residues, and also higher than that of cassava residue fermented products obtained by other methods. When the cassava residue fermented product prepared by the method replaces 10% peanut bean pulp for feeding pigs, the weight gain amount is obviously higher than that of fresh cassava residues, and also higher than that of the cassava residue fermented products obtained by other methods.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a method for improving the quality of cassava residues. Background technique [0002] Cassava slag is the waste after extracting starch or fermenting alcohol from cassava. It is often used as a cheap roughage. However, cassava slag has a high water content and is easy to breed microorganisms. It is not easy to store, and it contains high hydrocyanic acid after deterioration. Cause animal poisoning or disease. Fresh cassava dregs are directly fed to animals, and its palatability is poor. At the same time, its high crude fiber will reduce the digestion of food in the animal's stomach and affect metabolism. Due to the low utilization rate of cassava residue due to its own characteristics, a large amount of cassava residue is directly discarded in the environment, which also causes great pollution to the environment. Contents of the invention [0003] The object o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/37A23K10/12A23K40/00A23K20/189A23K10/30
CPCA23K10/37A23K10/12A23K40/00A23K20/189A23K10/30Y02P60/87
Inventor 尹玉琴
Owner 尹玉琴
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