Production process of grain amaranth fermented feed

Abstract

The invention discloses a production process of grain amaranth fermented feed, and belongs to the technical field of livestock breeding. The method comprises the following steps of raw material preparation, raw material pretreatment, ingredient mixing, fermentation inoculant inoculation, sealed fermentation, fermentation post-treatment and effect verification optimization, by optimizing the production process of the grain amaranth fermented feed, the nutritional value and palatability of the feed are improved, it is ensured that antinutritional factors of grain amaranth are effectively degraded, and the yield of the grain amaranth is improved. Key nutritional ingredients in the raw materials are fully reserved and efficiently absorbed by pigs, the feed intake, the weight gain rate and the feed conversion rate of the pigs are remarkably increased, the content of crude fibers is reduced, the availability of nutrient substances is enhanced, the flavor and the texture of pork are improved, lactic acid bacteria are efficiently utilized and fermentation conditions are accurately controlled in the fermentation process, and the production cost is reduced. The residues of undigested protein and cellulose in the pig manure are reduced, the emission of harmful gases such as ammonia gas and hydrogen sulfide is reduced, and the air quality and sanitary conditions of a farm are improved.

Description

Technical Field

[0001] The invention relates to the technical field of animal husbandry, and in particular to a production process of fermented amaranth feed. Background Art

[0002] As a high-yield and high-quality feed raw material, grain amaranth is rich in protein, crude fiber and various minerals, and has high nutritional value. However, since it contains certain anti-nutritional factors (such as oxalate and tannin), direct feeding can easily reduce the feed intake and nutrient absorption efficiency of pigs, which is not conducive to improving growth performance.

[0003] The existing fermentation feed process still has some technical bottlenecks, such as high risk of raw material mildew, unstable fermentation process, large loss of nutrients, and the final feed quality is difficult to meet the needs of large-scale farming. At the same time, the use of traditional feed will also lead to increased ammonia and hydrogen sulfide emissions from farms, further aggravating environmental pollution. Summary of the invention

[0004] The purpose of the present invention is to provide a production process of fermented amaranth feed to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a production process of fermented amaranth feed, comprising the following steps:

[0006] Raw material preparation, including feed fermentation raw materials, wherein the feed fermentation raw materials include amaranth, bran, soybean meal, corn flour and compound bacterial agent;

[0007] Raw material pretreatment, removing impurities, mildew and soil from amaranth seeds, crushing amaranth seeds and microwave treatment, and mixing bran, soybean meal and corn flour;

[0008] Mix the ingredients, use a mixer to fully mix all the feed fermentation raw materials according to the proportion;

[0009] Inoculating a fermentation agent, inoculating a composite agent into the mixed feed fermentation raw material, the composite agent comprising lactic acid bacteria, yeast and Bacillus subtilis, activating the composite agent and spraying it on the mixed raw material to obtain a mixed raw material;

[0010] Sealed fermentation: the mixed raw materials inoculated with the composite bacterial agent are loaded into the fermentation tank, compacted and exhausted layer by layer, and anaerobic fermentation is carried out under sealed conditions;

[0011] Post-fermentation treatment: after fermentation, open the fermentation tank to test product quality, dry the fermented mixed raw materials and process them into pellets to obtain fermented feed;

[0012] To verify and optimize the effect, pig farm trials were conducted on fermented feed to evaluate feed intake, pig weight gain rate, feed conversion rate and feces odor indicators.

[0013] Furthermore, the feed fermentation raw materials are composed of the following raw materials in percentage by weight of the total weight of all raw materials: 70-80% of amaranth grain, 10-15% of bran, 5-10% of soybean meal, 2-5% of corn flour and 0.1-0.2% of composite bacterial agent.

[0014] Furthermore, the raw material preparation specifically includes:

[0015] Select fresh, mildew-free and odor-free amaranth, bran, soybean meal and corn flour raw materials, clean the amaranth, remove the soil, impurities, stones and mildewed parts in the amaranth, sieve the soybean meal to remove impurities, rinse the amaranth with clean water and dry it until the moisture content is no more than 12%;

[0016] According to the target ratio of feed fermentation raw materials, weigh the required raw materials respectively.

[0017] Furthermore, the raw material pretreatment specifically includes:

[0018] Crush the amaranth seeds to a particle size of 1-3 mm. During the crushing process, regularly check the equipment operation status and maintain the crushing temperature not exceeding 45°C;

[0019] The crushed amaranth seeds are fed into a microwave treatment device, the microwave power is set to 800-1200 watts, the treatment time is 2-4 minutes, during the treatment process, the temperature of the amaranth seeds is monitored in real time to maintain the temperature of the amaranth seeds between 80-90°C, and after the treatment is completed, the amaranth seeds are cooled to room temperature;

[0020] Bran, soybean meal and corn flour were mixed with amaranth in a blender according to the target ratio.

[0021] Furthermore, the mixing of ingredients specifically includes:

[0022] Mix the feed fermentation raw materials until the raw materials are evenly distributed and there is no agglomeration. The mixing time is 5-8 minutes. During the mixing process, observe the state of the raw materials and adjust the stirring speed to 40-60 rpm;

[0023] Detect the moisture content of mixed feed fermentation raw materials;

[0024] If the moisture content is lower than 55-65%, add molasses solution with a moisture content of 30-50%, and continue stirring to ensure even distribution; if the moisture content is higher than 55-65%, add bran and corn flour, and extend the stirring time by 2-3 minutes;

[0025] During the moisture adjustment process, the moisture content of the feed fermentation raw material mixture is detected in real time;

[0026] After the moisture adjustment is completed, sample the feed fermentation raw material mixture and test the mixing uniformity to ensure that the mixing uniformity coefficient is less than 10%;

[0027] Place the feed fermentation raw material mixture in a sealed container and let it stand for 10-15 minutes.

[0028] Furthermore, the inoculation of fermentation bacteria agent specifically includes:

[0029] The composite bacterial agent is taken at a ratio of 0.1-0.2% by weight, and the total concentration of live bacteria is ≥10 9 CFU / g;

[0030] Activate the composite bacterial agent with warm water at 30-40°C. The volume of the activation liquid is 10-20 times the weight of the bacterial agent. The activation time is 10-15 minutes. During the activation process, gently stir the liquid until the bacterial agent particles are completely dissolved. Keep the activation temperature constant at 30-40°C.

[0031] Use atomizing spraying equipment to evenly spray the activated bacterial agent liquid on the feed fermentation raw material mixture, and control the droplet diameter to 50-100 μm. While spraying the bacterial agent liquid, start the stirring equipment to stir the feed fermentation raw material mixture, maintain the stirring speed at 40-60 rpm, and the stirring time is 8-10 minutes;

[0032] After the mixing is completed, randomly sample the feed fermentation raw material mixture and use a microscope to detect the uniformity of the bacterial agent distribution, and control the coefficient of variation ≤ 10%;

[0033] The mixed fermentation raw material mixture inoculated with the composite bacterial agent is placed in a sealed container and allowed to stand for 10-15 minutes. During the standing period, the initial pH value of the mixed fermentation raw material mixture is detected. The target range of the initial pH value is 6.0-6.5. If the pH value deviates from the target range, lactic acid and calcium carbonate are added for adjustment.

[0034] Furthermore, the sealed fermentation further comprises:

[0035] The mixed fermentation raw material mixture is loaded into the fermentation tank in layers and compacted layer by layer. The layer thickness is controlled at 10-15cm and the compaction density is controlled at 0.8-1.0g / cm 3 The sealing pressure of the fermentation tank is controlled at 10-20 kPa, the fermentation temperature is controlled at 25-35 ° C, and the fermentation time is 5-7 days. During the fermentation process, the pH value, temperature and odor in the fermentation tank are monitored every 12 hours;

[0036] If the pH value rises, the temperature is too low, or there is a corruption smell during the fermentation process, stop the fermentation and adjust it. If the pH value is higher than 4.5, introduce lactic acid to adjust it to the target range. If the temperature is lower than 25°C, increase the ambient temperature to extend the fermentation time. If a corruption smell is detected, re-compact the fermentation raw materials and check the sealing of the fermentation tank.

[0037] After fermentation is complete, the final pH and odor of the fermentation mixture are tested.

[0038] Furthermore, the post-fermentation treatment specifically includes:

[0039] Sampling the fermented mixed raw material for quality inspection, wherein the quality inspection includes pH value, smell, texture and color;

[0040] Screen the fermented mixed raw materials to remove large particles and impurities, and use low-temperature drying equipment to dry the screened fermented raw materials to the target moisture content range of 10-12%. The drying temperature is set at 40-50°C, the drying time is controlled at 4-6 hours, and the moisture content changes are recorded every 30 minutes;

[0041] The dried fermented raw materials are sent to the pellet feed processing equipment for pellet processing. The target diameter of the pellet feed is 3-5mm, the length is controlled at 5-8mm, and the pressing temperature is ≤60℃;

[0042] After pelleting is complete, the feed product is cooled to room temperature and packaged into sealed bags.

[0043] Compared with the prior art, the present invention has the following beneficial effects:

[0044] 1. The present invention significantly improves the nutritional value and palatability of the feed by systematically optimizing the production process of the fermented amaranth feed. The scientific proportioning of the raw materials and the microwave pretreatment steps ensure that the anti-nutritional factors of the amaranth are effectively degraded, and the key nutrients such as crude protein and lactic acid in the raw materials are fully retained and efficiently absorbed by pigs. The composite bacterial agents such as lactic acid bacteria, yeast and Bacillus subtilis are inoculated and the fermentation conditions are controlled to make the fermentation process of the feed more stable and the nutrients more balanced, thereby significantly improving the feed intake, weight gain rate and feed conversion rate of the pigs. By improving the physical and chemical properties of the fermented feed, reducing the crude fiber content, and enhancing the availability of nutrients, the flavor and texture of the pork are effectively improved, the needs of modern farms for efficient and high-quality feed are met, and a reliable guarantee is provided for improving the quality of pork.

[0045] 2. The present invention efficiently utilizes lactic acid bacteria and accurately controls fermentation conditions during the fermentation process, significantly reducing the residue of undigested protein and cellulose in pig manure, thereby reducing the emission of harmful gases such as ammonia and hydrogen sulfide, and improving the air quality and sanitary conditions of the farm. The optimized feed fermentation process adopts low-temperature drying and granulation treatment, which not only prolongs the shelf life and storage performance of the feed, but also improves the convenience of feed adaptability to large-scale breeding. By improving feed conversion efficiency and the health level of pigs, reducing feeding costs and disease incidence, it provides farmers with an economical and efficient solution, while achieving a dual improvement in environmental protection and economic benefits, and has important application and promotion value. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 The present invention is a schematic diagram of the production process of the fermented amaranth feed. DETAILED DESCRIPTION

[0047] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] In order to solve the problems of the prior art, the present invention provides the following technical solutions:

[0049] Example 1

[0050] like Figure 1 As shown, the production process of a fermented amaranth feed in this embodiment includes the following steps:

[0051] Raw material preparation, preparing feed fermentation raw materials, wherein the feed fermentation raw materials are composed of the following raw materials in percentage by weight of the total weight of all raw materials: 70-80% of amaranth, 10-15% of bran, 5-10% of soybean meal, 2-5% of corn flour and 0.1-0.2% of compound bacterial agent;

[0052] Raw material pretreatment: remove impurities, mildew and soil from amaranth seeds, crush amaranth seeds and microwave them, mix bran, soybean meal and corn flour to ensure the purity of raw materials and reduce the risk of fermentation failure. Microwave treatment kills harmful microorganisms, improves the safety of raw materials and promotes the activation of fermentation agents.

[0053] Mixing ingredients: Use a mixer to fully mix all the feed fermentation raw materials, mix them evenly through the mixer to ensure that all raw materials are fully in contact, ensure that the nutrients are evenly distributed, and improve the quality of the feed;

[0054] Inoculating a fermentation agent, inoculating a composite agent into the mixed feed fermentation raw material, the composite agent comprising lactic acid bacteria, yeast and Bacillus subtilis, activating the composite agent and spraying it on the mixed raw material to obtain a mixed raw material, using a combination of lactic acid bacteria, yeast and Bacillus subtilis to exert a synergistic effect, quickly start fermentation, and inhibit the growth of harmful microorganisms;

[0055] Sealed fermentation: put the mixed raw materials inoculated with composite bacteria into the fermentation tank, compact and exhaust layer by layer, and perform anaerobic fermentation under sealed conditions. Anaerobic fermentation can effectively improve the acid production capacity of lactic acid bacteria, stabilize the pH value to 4.0-4.5, preserve the nutrients of feed and extend the shelf life;

[0056] Post-fermentation treatment: after fermentation, open the fermentation tank to test the product quality, dry the fermented mixed raw materials and process them into pellets to obtain fermented feed. Drying and pelleting treatment make the feed easier to store and transport, and at the same time suitable for the feeding habits of pigs;

[0057] The effect was verified and optimized, and pig farm trials were conducted on fermented feed to evaluate feed intake, pig weight gain rate, feed conversion rate and feces odor indicators. The pig farm trials verified the increase in feed intake and conversion rate, the pig weight gain rate increased by 10%-15%, and the feces odor was significantly reduced, reflecting its environmental friendliness.

[0058] In the above embodiment, amaranth is selected as the main raw material, accounting for 70%-80%. Amaranth is rich in nutrients such as protein, minerals and vitamins, and is reasonably matched with bran, soybean meal and corn flour to form a balanced nutritional structure. Its formula design not only ensures the high nutritional value of the feed, but also reduces the production cost, providing an economical and practical choice for farmers.

[0059] In the above embodiment, microwave treatment effectively kills harmful microorganisms in the grain amaranth, while maintaining the nutritional integrity of the raw materials, providing safe and efficient basic raw materials for subsequent fermentation. The synergistic effect of lactic acid bacteria, yeast and Bacillus subtilis significantly improves the fermentation efficiency, and the pH value of the feed is quickly stabilized in the range of 4.0-4.5, thereby effectively inhibiting the growth of harmful microorganisms. By compacting and exhausting layer by layer, an anaerobic environment is ensured, providing optimal conditions for the rapid reproduction of lactic acid bacteria. This fermentation method not only improves the flavor and palatability of the feed, but also extends the shelf life of the product.

[0060] In the above embodiment, the fermented feed produced by this process can significantly increase the feed intake and weight gain rate of pigs. The feeding of fermented feed reduces the undigested protein content in pig manure, significantly reduces the emission of malodorous gases such as ammonia and hydrogen sulfide, and improves the environmental conditions of the farm. At the same time, the composting effect of feces is better, which further reflects the environmentally friendly characteristics. Through scientific raw material selection and advanced fermentation technology, the production performance of pigs is comprehensively improved, the environmental conditions of the farm are improved, and it has high economic benefits and promotion value.

[0061] Example 2

[0062] In order to further solve the problem that in the traditional fermentation process, raw materials such as amaranth, bran, soybean meal, etc. may be moldy or have impurities remaining, resulting in corruption during the fermentation process, significantly reducing the quality of the feed, and the fermentation agent is difficult to fully contact the raw materials, resulting in low fermentation efficiency, and even partial fermentation failure. The harmful microorganisms in the amaranth will inhibit the growth of beneficial bacteria during the fermentation process and even cause corruption, which may lead to insufficient nutrients such as protein and energy, affecting the growth performance of the pig herd. This embodiment optimizes the steps of raw material preparation and raw material pretreatment, and the specific optimization content is:

[0063] Raw material preparation, including:

[0064] Select fresh, mildew-free, and odor-free amaranth, bran, soybean meal, and corn flour raw materials, clean the amaranth, remove the soil, impurities, stones, and mildewed parts in the amaranth, sieve the soybean meal to remove impurities, rinse the amaranth with clean water and dry it to a moisture content of no more than 12%, strictly select mildew-free and odor-free raw materials, clean the amaranth to remove impurities, and control the moisture content to 12%, effectively avoid mildew problems during the fermentation process and improve the fermentation success rate;

[0065] According to the target ratio of feed fermentation raw materials, weigh the required raw materials respectively.

[0066] Raw material pretreatment, specifically also includes:

[0067] Crush the amaranth seeds to a particle size of 1-3 mm. During the crushing process, regularly check the equipment operation status and maintain the crushing temperature not exceeding 45°C;

[0068] The crushed amaranth seeds are sent to a microwave processing device, and the microwave power is set to 800-1200 watts and the processing time is 2-4 minutes. During the processing, the temperature of the amaranth seeds is monitored in real time to maintain the temperature of the amaranth seeds between 80-90°C. After the processing is completed, the amaranth seeds are cooled to room temperature and crushed to 1-3mm to increase the specific surface area of ​​the raw materials and improve the fermentation effect. The microwave treatment ensures the sterilization and pre-digestion effect of the amaranth seeds, while maintaining the integrity of the nutritional components;

[0069] Mix bran, soybean meal, corn flour and amaranth grain in a blender according to the target ratio, with amaranth grain accounting for 70%-80%, giving full play to its high nutritional value as the main raw material; adjust bran, soybean meal and corn flour in proportion to optimize the proportion of feed protein, fat and energy to meet the growth needs of pigs.

[0070] In the above embodiment, by strictly selecting amaranth and other auxiliary materials without mildew and odor, and cleaning, screening and controlling the moisture of amaranth in the raw material preparation stage, the risk of fermentation failure caused by mildew and impurities is minimized. At the same time, the moisture content of amaranth is controlled within 12%, which optimizes the fermentation conditions of the raw materials and lays a good foundation for subsequent processes.

[0071] In the above embodiment, the amaranth grain is crushed to a particle size of 1-3 mm, which significantly increases the specific surface area of ​​the raw material and enhances the contact efficiency between the fermentation bacteria and the raw material. Reasonable microwave power and processing temperature are set, which not only effectively kills harmful microorganisms in the raw material, but also realizes the pre-digestion of part of the fiber material, providing the pigs with a feed that is easier to digest and absorb. The proportion of protein, fat and energy in the feed is more balanced according to the design of 70%-80% amaranth grain, 10%-15% bran, 5%-10% soybean meal and 2%-5% corn flour, which meets the rapid growth and health needs of the pigs, improves the growth performance of the pigs and reduces the feeding cost.

[0072] In the above embodiment, the fermented feed after fine processing not only improves the feed intake and weight gain rate of the pigs, but also significantly improves the feces odor and farm environment. Especially in the long-term use process, it effectively reduces the incidence of intestinal diseases in pigs and further improves the breeding efficiency.

[0073] Example 3

[0074] In order to further solve the problems of local over-fermentation or under-fermentation during the fermentation process, uneven distribution or insufficient activity of the bacterial agent, which affects the fermentation start-up efficiency, and the incomplete anaerobic environment, which easily causes the raw materials to spoil, resulting in a decrease in feed quality, and improper control of the high-temperature drying or granulation process, which leads to nutrient loss or poor palatability of the feed, affecting the feeding effect of pigs, this embodiment optimizes the steps of ingredient mixing, inoculation of fermentation agents, sealed fermentation and post-fermentation treatment. The specific optimization contents are as follows:

[0075] Mixing ingredients, specifically including:

[0076] Mix the feed fermentation raw materials until the raw materials are evenly distributed and there is no agglomeration. The mixing time is 5-8 minutes. During the mixing process, observe the state of the raw materials and adjust the stirring speed to 40-60 rpm;

[0077] Detect the moisture content of mixed feed fermentation raw materials;

[0078] If the moisture content is lower than 55-65%, add molasses solution with a moisture content of 30-50%, and continue stirring to make it evenly distributed; if the moisture content is higher than 55-65%, add bran and corn flour, extend the stirring time by 2-3 minutes, and increase the metabolic efficiency of the fermentation bacteria by adding molasses solution, which significantly enhances the fermentation quality;

[0079] During the moisture adjustment process, the moisture content of the feed fermentation raw material mixture is detected in real time;

[0080] After the moisture adjustment is completed, sample the feed fermentation raw material mixture and test the mixing uniformity to ensure that the mixing uniformity coefficient is less than 10%, ensure that the bacterial agent is evenly distributed in the raw material, and improve the stability of the fermentation effect;

[0081] Place the feed fermentation raw material mixture in a sealed container and let it stand for 10-15 minutes.

[0082] Inoculation of fermentation bacteria, specifically also includes:

[0083] The composite bacterial agent is taken at a ratio of 0.1-0.2% by weight, and the total concentration of live bacteria is ≥10 9 CFU / g, using high concentration of active bacteria to quickly start fermentation;

[0084] Activate the composite bacterial agent with warm water at 30-40°C. The volume of the activation liquid is 10-20 times the weight of the bacterial agent. The activation time is 10-15 minutes. During the activation process, gently stir the liquid until the bacterial agent particles are completely dissolved. Keep the activation temperature constant at 30-40°C.

[0085] Use atomizing spraying equipment to evenly spray the activated bacterial agent liquid on the feed fermentation raw material mixture, and control the droplet diameter to 50-100 μm. While spraying the bacterial agent liquid, start the stirring equipment to stir the feed fermentation raw material mixture, maintain the stirring speed at 40-60 rpm, and the stirring time is 8-10 minutes;

[0086] After the mixing is completed, randomly sample the feed fermentation raw material mixture and use a microscope to detect the uniformity of the bacterial agent distribution, and control the coefficient of variation ≤ 10%;

[0087] The mixed fermentation raw material mixture inoculated with the composite bacterial agent is placed in a sealed container and allowed to stand for 10-15 minutes. During the standing period, the initial pH value of the mixed fermentation raw material mixture is detected. The target range of the initial pH value is 6.0-6.5. If the pH value deviates from the target range, lactic acid and calcium carbonate are added for adjustment to further optimize the activity of the lactic acid bacteria and make the fermentation more efficient.

[0088] Sealed fermentation, specifically also includes:

[0089] The mixed fermentation raw material mixture is loaded into the fermentation tank in layers and compacted layer by layer. The layer thickness is controlled at 10-15cm and the compaction density is controlled at 0.8-1.0g / cm 3 The sealing pressure of the fermentation tank is controlled at 10-20kPa, the fermentation temperature is controlled at 25-35℃, and the fermentation time is 5-7 days. During the fermentation process, the pH value, temperature and odor in the fermentation tank are monitored every 12 hours. The layered compaction and filling are carried out to reduce the residual oxygen during the fermentation process and ensure the anaerobic environment.

[0090] If the pH value rises, the temperature is too low, or there is a corruption smell during the fermentation process, stop the fermentation and adjust it. If the pH value is higher than 4.5, introduce lactic acid to adjust it to the target range. If the temperature is lower than 25°C, increase the ambient temperature to extend the fermentation time. If a corruption smell is detected, re-compact the fermentation raw materials and check the sealing of the fermentation tank.

[0091] After fermentation, the final pH value and smell of the fermentation mixture were tested. The temperature was controlled at 25-35°C. After fermentation, the pH value was maintained at 4.0-4.5 and the smell was fragrant, indicating that the fermentation process was successful.

[0092] Post-fermentation treatment also includes:

[0093] Sampling the fermented mixed raw material for quality inspection, wherein the quality inspection includes pH value, smell, texture and color;

[0094] Screen the fermented mixed raw materials to remove large particles and impurities, and use low-temperature drying equipment to dry the screened fermented raw materials to the target moisture content range of 10-12%. The drying temperature is set at 40-50°C, the drying time is controlled at 4-6 hours, and the moisture content changes are recorded every 30 minutes;

[0095] The dried fermented raw materials are sent to the pellet feed processing equipment for pellet processing. The target diameter of the pellet feed is 3-5mm, the length is controlled at 5-8mm, the pressing temperature is ≤60℃, and the low-temperature drying keeps the nutrients from being destroyed by high temperature. The pellet diameter of 3-5mm is more palatable and meets the feeding habits of pigs. The moisture content of the pellet feed is controlled at 10%-12%, which effectively prolongs the shelf life of the product and reduces storage costs;

[0096] After pelleting is complete, the feed product is cooled to room temperature and packaged into sealed bags.

[0097] In the above embodiments, by adjusting the stirring time and speed, the high uniformity of the raw material distribution is ensured, and the risk of deviation in the fermentation process is effectively reduced. The molasses solution is used for water adjustment, which not only provides an additional energy source, but also significantly enhances the metabolic efficiency of the fermentation bacteria, further improving the fermentation effect and feed flavor. The concentration, temperature and time of the bacterial agent are strictly controlled during the activation process to ensure the high activity of the composite bacterial agent and quickly start the fermentation. The application of atomization spraying technology makes the distribution of the bacterial agent liquid more uniform, effectively improving the stability and efficiency of the fermentation. The layered filling and layer-by-layer compaction operations effectively eliminate residual oxygen and ensure anaerobic conditions for fermentation. During the fermentation process, the pH value, temperature and odor are monitored and the fermentation conditions are adjusted in time to avoid the occurrence of corruption and ensure the high quality of the feed.

[0098] In the above embodiment, the low-temperature drying technology effectively protects the nutrients in the feed, the granulation process further improves the palatability and storage properties of the feed, and the moisture content is controlled at 10%-12%, which not only extends the shelf life of the feed, but also reduces transportation costs, providing farmers with a more convenient user experience. By using the optimized fermented feed, the weight gain rate and feed conversion rate of pigs are further improved, and the meat flavor is significantly improved, which meets market demand. The pig farm environment is significantly improved, and ammonia and hydrogen sulfide emissions are reduced, creating a more comfortable working environment for farmers.

[0099] The technical solution of the present invention is further described through the following control groups and application examples:

[0100] Control group:

[0101] The grain amaranth fermentation feed process is not used. Only conventional pig feed (corn meal, bran, soybean meal, etc.) is used, compound bacterial agents are added, and anaerobic fermentation is not performed.

[0102] Application Example 1:

[0103] The feed fermentation process of grain amaranth is used, but some process parameters are simplified:

[0104] The amaranth seeds were crushed but not microwaved, the activation time of the composite bacterial agent was shortened to 5 minutes, the droplet diameter and stirring time were not controlled, and the anaerobic fermentation time was shortened to 3 days.

[0105] Application Example 2:

[0106] Strictly follow the standard process in the technical plan:

[0107] The grain amaranth is treated with microwave (power 800-1200W, time 2-4 minutes), the activation time of the composite bacterial agent is 10-15 minutes, the spray droplet diameter is 50-100 μm, the stirring speed is 40-60 rpm, the stirring time is 8-10 minutes, the fermentation temperature is 25-35°C, the time is 5-7 days, the layer thickness is 10-15 cm, and the compaction density is 0.8-1.0 g / cm 3 .

[0108] Application Example 3:

[0109] Based on Application Example 2, some processes are optimized:

[0110] The microwave treatment time of grain Amaranth was adjusted to 3 minutes (optimizing power and temperature conditions), the proportion of the bacterial agent formula was adjusted, the proportion of lactic acid bacteria was increased to enhance the fermentation acidification ability, the proportion of molasses solution was increased (from 30% to 40%) to improve the palatability of the feed, the drying temperature was reduced to 40°C, and the time was extended to 6 hours to ensure the integrity of the nutrients.

[0111] The fermented amaranth feed was produced according to different processes of the control group, application example 1, application example 2 and application example 3, and after production, the fermented amaranth feed in the control group, application example 1, application example 2 and application example 3 was sampled and tested, and the physical indexes, chemical indexes, microbiological indexes and sensory indexes were determined. At the same time, the fermented amaranth feed was tested in a pig farm to determine the production performance and feces indexes. The specific test and determination results are shown in Tables 1 and 2:

[0112]

[0113] Table 1

[0114]

[0115]

[0116] Table 2

[0117] As can be seen from Table 1, in terms of physical indicators, the moisture content of the control group was 10.2%, and Application Examples 1-3 all showed good balance in moisture control (10.5%-11.8%), especially in Application Example 3, the optimization of the drying process further improved the stability of moisture control (10.8%); the control group had no pellet feed treatment, the pellet uniformity of Application Example 1 was 85%, and Application Examples 2 and 3 were further improved to 95% and 98%, showing that the optimized process significantly improved the pellet quality.

[0118] In terms of chemical indicators, the pH values ​​of Application Example 2 (4.3) and Example 3 (4.1) are closer to the ideal acidic environment than that of Application Example 1 (4.8), indicating that the fermentation process is more stable and the activity of lactic acid bacteria is higher; the lactic acid content of Application Example 3 reaches 4.0%, which is better than that of Application Example 2 (3.5%) and Application Example 1 (2.0%), indicating that the optimized bacterial agent formula and molasses solution ratio significantly enhance the lactic acid production efficiency; the crude protein content of Application Example 2 and Example 3 is 18.0% and 18.4% respectively, and the crude fat content is 5.2% and 5.3%, which are significantly better than that of Application Example 1 (17.2% and 4.9%); the cellulose content of Application Example 3 is the lowest (8.5%), showing that the pretreatment process effectively improves the digestibility of raw materials.

[0119] In terms of microbial indicators, the number of viable bacteria in Application Example 3 (13.5×10 7 CFU / g) was the highest, significantly better than Application Example 2 (12.0×10 7 CFU / g) and Application Example 1 (8.5×10 7 CFU / g), indicating that the optimized microbial activation and spraying technology further improved the activity and distribution uniformity of the microbial agent.

[0120] In terms of sensory indicators, the smell score (5 points) of Application Example 3 was the highest, and the fermented feed had a strong sour aroma and the best palatability.

[0121] As can be seen from Table 2, in terms of production performance and feces indicators, the feed intake of Application Example 3 is 2.6kg / day / pig, and the weight gain rate is 0.82kg / day / pig, both higher than Application Example 2 (2.5kg and 0.78kg). The feed intake and weight gain rate of the control group are the lowest, which are 2.1kg and 0.65kg respectively, indicating that the unfermented feed is significantly inferior to the fermented feed; the feed conversion rate of Application Example 3 is the lowest (3.00), showing the best feed utilization rate, while the control group has the highest (3.23) and the worst performance; the odor score (5 points) and texture score (4 points) of the feces indicators of Application Example 3 indicate that the optimized process significantly reduces the feces odor and improves the breeding environment conditions.

[0122] Through the grain amaranth fermented feed production process of the present invention, the grain amaranth fermented feed significantly improves the feed intake, weight gain rate and feed conversion rate of pigs. The optimized process increases the feed intake of the pig herd to 2.6kg / day / pig, the weight gain rate to 0.82kg / day / pig, and the FCR to 3.00, which fully reflects the efficient nutrient conversion ability of the feed. The optimized process significantly increases the crude protein, crude fat and lactic acid content in the feed, while reducing the cellulose content, enhancing the pig's digestion and absorption capacity for feed, promoting the improvement of pork flavor, and meeting the market demand for high-quality pork. The use of fermented feed reduces the residue of undigested protein in feces, reduces the emission of ammonia and hydrogen sulfide, and significantly improves the farm environment, providing a more comfortable production environment for farmers.

[0123] The present invention optimizes the raw material pretreatment (such as microwave treatment), bacterial agent activation and spraying technology, anaerobic fermentation and post-treatment, so that the physical, chemical and microbiological indicators of the fermented feed reach a higher level, especially the improvement of lactic acid bacteria activity and lactic acid content, further extending the shelf life of the product, improving the palatability and nutritional balance of the feed, while reducing the feed cost and disease incidence rate of the pig farm, improving environmental sanitary conditions, and reducing the emission of malodorous gases. It has important economic and social value and is suitable for promotion and application in large-scale farms.

[0124] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A production process of fermented amaranth feed, characterized in that: The following steps are involved: Raw material preparation, including feed fermentation raw materials, wherein the feed fermentation raw materials include amaranth, bran, soybean meal, corn flour and compound bacterial agent; Raw material pretreatment, removing impurities, mildew and soil from amaranth seeds, crushing amaranth seeds and microwave treatment, and mixing bran, soybean meal and corn flour; Mix the ingredients, use a mixer to fully mix all the feed fermentation raw materials according to the proportion; Inoculating a fermentation agent, inoculating a composite agent into the mixed feed fermentation raw material, the composite agent comprising lactic acid bacteria, yeast and Bacillus subtilis, activating the composite agent and spraying it on the mixed raw material to obtain a mixed raw material; Sealed fermentation: the mixed raw materials inoculated with the composite bacterial agent are loaded into the fermentation tank, compacted and exhausted layer by layer, and anaerobic fermentation is carried out under sealed conditions; Post-fermentation treatment: after fermentation, open the fermentation tank to test product quality, dry the fermented mixed raw materials and process them into pellets to obtain fermented feed; To verify and optimize the effect, pig farm trials were conducted on fermented feed to evaluate feed intake, pig weight gain rate, feed conversion rate and feces odor indicators.

2. The production process of a fermented amaranth feed according to claim 1, characterized in that: The feed fermentation raw material is composed of the following raw materials accounting for the total weight percentage of all raw materials: 70-80% of amaranth grain, 10-15% of bran, 5-10% of soybean meal, 2-5% of corn flour and 0.1-0.2% of compound bacterial agent.

3. The production process of a fermented amaranth feed according to claim 1, characterized in that: The raw material preparation specifically includes: Select fresh, mildew-free and odor-free amaranth, bran, soybean meal and corn flour raw materials, clean the amaranth, remove the soil, impurities, stones and mildewed parts in the amaranth, sieve the soybean meal to remove impurities, rinse the amaranth with clean water and dry it until the moisture content is no more than 12%; According to the target ratio of feed fermentation raw materials, weigh the required raw materials respectively.

4. The production process of a fermented amaranth feed according to claim 1, characterized in that: The raw material pretreatment specifically includes: Crush the amaranth seeds to a particle size of 1-3 mm. During the crushing process, regularly check the equipment operation status and maintain the crushing temperature not exceeding 45°C; The crushed amaranth seeds are fed into a microwave treatment device, the microwave power is set to 800-1200 watts, the treatment time is 2-4 minutes, during the treatment process, the temperature of the amaranth seeds is monitored in real time to maintain the temperature of the amaranth seeds between 80-90°C, and after the treatment is completed, the amaranth seeds are cooled to room temperature; Bran, soybean meal and corn flour were mixed with amaranth in a blender according to the target ratio.

5. The production process of a fermented amaranth feed according to claim 1, characterized in that: The mixing of ingredients specifically includes: Mix the feed fermentation raw materials until the raw materials are evenly distributed and there is no lumps. The mixing time is 5-8 minutes. During the mixing process, observe the state of the raw materials and adjust the stirring speed to 40-60 rpm; Detect the moisture content of mixed feed fermentation raw materials; If the moisture content is lower than 55-65%, add molasses solution with a moisture content of 30-50%, and continue stirring to ensure even distribution; if the moisture content is higher than 55-65%, add bran and corn flour, and extend the stirring time by 2-3 minutes; During the moisture adjustment process, the moisture content of the feed fermentation raw material mixture is detected in real time; After the moisture adjustment is completed, sample the feed fermentation raw material mixture and test the mixing uniformity to ensure that the mixing uniformity coefficient is less than 10%; Place the feed fermentation raw material mixture in a sealed container and let it stand for 10-15 minutes.

6. The production process of a fermented amaranth feed according to claim 1, characterized in that: The inoculated fermentation agent specifically includes: The composite bacterial agent is taken at a ratio of 0.1-0.2% by weight, and the total concentration of live bacteria is ≥10 9 CFU / g; Activate the composite bacterial agent with warm water at 30-40°C. The volume of the activation liquid is 10-20 times the weight of the bacterial agent. The activation time is 10-15 minutes. During the activation process, gently stir the liquid until the bacterial agent particles are completely dissolved. Keep the activation temperature constant at 30-40°C. Use atomizing spraying equipment to evenly spray the activated bacterial agent liquid on the feed fermentation raw material mixture, and control the droplet diameter to 50-100 μm. While spraying the bacterial agent liquid, start the stirring equipment to stir the feed fermentation raw material mixture, maintain the stirring speed at 40-60 rpm, and the stirring time is 8-10 minutes; After the mixing is completed, randomly sample the feed fermentation raw material mixture and use a microscope to detect the uniformity of the bacterial agent distribution, and control the coefficient of variation ≤ 10%; The mixed fermentation raw material mixture inoculated with the composite bacterial agent is placed in a sealed container and allowed to stand for 10-15 minutes. During the standing period, the initial pH value of the mixed fermentation raw material mixture is detected. The target range of the initial pH value is 6.0-6.

5. If the pH value deviates from the target range, lactic acid and calcium carbonate are added for adjustment.

7. The production process of a fermented amaranth feed according to claim 1, characterized in that: The sealed fermentation specifically also includes: The mixed fermentation raw material mixture is loaded into the fermentation tank in layers and compacted layer by layer. The layer thickness is controlled at 10-15cm and the compaction density is controlled at 0.8-1.0g / cm 3 The sealing pressure of the fermentation tank is controlled at 10-20 kPa, the fermentation temperature is controlled at 25-35 ° C, and the fermentation time is 5-7 days. During the fermentation process, the pH value, temperature and odor in the fermentation tank are monitored every 12 hours; If the pH value rises, the temperature is too low, or there is a corruption smell during the fermentation process, stop the fermentation and adjust it. If the pH value is higher than 4.5, introduce lactic acid to adjust it to the target range. If the temperature is lower than 25°C, increase the ambient temperature to extend the fermentation time. If a corruption smell is detected, re-compact the fermentation raw materials and check the sealing of the fermentation tank. After fermentation is complete, the final pH and odor of the fermentation mixture are tested.

8. The production process of a fermented amaranth feed according to claim 1, characterized in that: The post-fermentation treatment specifically includes: Sampling the fermented mixed raw material for quality inspection, wherein the quality inspection includes pH value, smell, texture and color; Screen the fermented mixed raw materials to remove large particles and impurities, and use low-temperature drying equipment to dry the screened fermented raw materials to the target moisture content range of 10-12%. The drying temperature is set at 40-50°C, the drying time is controlled at 4-6 hours, and the moisture content changes are recorded every 30 minutes; The dried fermented raw materials are sent to the pellet feed processing equipment for pellet processing. The target diameter of the pellet feed is 3-5mm, the length is controlled at 5-8mm, and the pressing temperature is ≤60℃; After pelleting is complete, the feed product is cooled to room temperature and packaged into sealed bags.

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