Preparation method of composite liquid complex vitamin for livestock and poultry

Abstract

The invention discloses a preparation method of a composite liquid complex vitamin for livestock and poultry. The preparation method comprises the following steps: weighing a proper amount of vitamin A oil of 2,600,000 IU, vitamin D3 oil of 2,500,000 IU and 92.5% of vitamin E oil, sequentially performing putting into an ultrasonic treatment tank, adding a proper amount of Tween 80, and performing ultrasonic treatment at normal temperature to obtain nano-emulsion; weighing a proper amount of water-soluble riboflavin sodium phosphatidate, adding a proper amount of purified water, performing full dissolving for later use, adding the vitamins A, D3 and E and the surfactant T-80 into an ultrasonic treatment container, performing ultrasonic dissolution at normal temperature and normal pressure, adding water-soluble substances of other water-soluble vitamins after a clear and transparent state is obtained, and then, performing ultrasonic stirring treatment to obtain a clear and transparent product, so that the clarity of the solution is obviously superior to that of the product obtained by common nano treatment, besides, the demulsification phenomenon cannot occur after high-speed centrifugation, and the quality of the product is effectively guaranteed.

Description

technical field [0001] The invention belongs to the field of compound vitamin preparation, in particular to a method for preparing compound liquid compound vitamin for livestock and poultry. Background technique [0002] In the existing life, the preparation method of liquid vitamins for livestock and poultry is mostly adding A, D3, E and surfactant T-80 in the multivitamin to a homogenizer for homogenization, and then adding water in small amounts for several times to carry out The nano-emulsion is obtained by nano-processing, and then the nano-emulsion and other water-soluble vitamins are mixed and compounded in a liquid mixing tank to obtain liquid vitamins for livestock and poultry. [0003] However, this preparation method has the following defects: 1. After homogenization, the solution cannot be completely clarified and translucent; 2. After high-speed centrifugation, there will be more or less demulsification, which will seriously affect the product quality. Content...

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