Method for preparing fermented feed from pomace and crop straw

Abstract

The invention discloses a method for preparing a fermented feed from pomace and crop straw, and relates to the technical field of feed processing, and the method comprises the following steps: raw material treatment: performing rubbing treatment on corn straw; performing crushing treatment on the apple pomace; aerobic fermentation: uniformly mixing the filamentous material with the pomace powder, spraying a trichoderma reesei liquid into the mixture, and fermenting for 3-5 days under an aerobic condition; pressing and forming: after the aerobic fermentation is completed, pressing the mixed material into a cake belt with the thickness of 4-6mm through a double-roller tablet press; anaerobic fermentation is conducted, specifically, composite bacteria liquid is sprayed to the upper side and the lower side of the cake belt, the spraying amount of each square meter of the cake belt is 100-150 mL, and the composite bacteria liquid is composed of lactobacillus plantarum and saccharomyces cerevisiae according to the ratio of 3: 1; stacking the cake belt layers in a staggered manner; and feeding the cake belt into fermentation equipment, and fermenting for 2-3 days under an anaerobic condition. According to the method for preparing the fermented feed from the pomace and the crop straw, the feed is more balanced in nutrition, easy to digest and absorb and convenient for continuous fermentation production, and the fermentation product is convenient to store and transport.

Description

Technical Field

[0001] The invention relates to the technical field of feed processing, in particular to a method for preparing fermented feed with pomace and crop straw. Background Art

[0002] Traditional livestock and poultry feed production relies heavily on grain raw materials such as corn and soybean meal, resulting in feed costs being significantly affected by food price fluctuations and difficult to effectively control. Furthermore, the resource utilization rate of large amounts of waste generated in agricultural production, such as corn stover and apple pomace, remains low. Corn stover, with its high lignocellulose content and complex structure, has poor palatability when fed directly, with a digestion and absorption rate generally below 30% for livestock and poultry. Meanwhile, apple pomace, with its high moisture content and propensity to spoil and ferment, is difficult to store and incorporate into feed systems on a large scale. Consequently, the vast majority of this waste is either incinerated or landfilled, resulting in both a waste of resources and environmental pollution.

[0003] In the field of fermented feed technology, most existing technologies utilize only a single bacterial species, such as lactic acid bacteria or yeast, for fermentation. Limited by the single function of these bacterial species, the degradation efficiency of structural carbohydrates such as cellulose and hemicellulose, which account for 30%-40% of corn straw, and anti-nutritional factors such as tannins and phytic acid remaining in apple pomace, is generally less than 20%. This inability to effectively convert macromolecular nutrients into small-molecule sugars and amino acids that are easily absorbed by livestock and poultry results in limited improvements in crude protein utilization and energy digestibility. This fails to fundamentally improve the nutritional value of straw-based raw materials, and the digestive burden on livestock and poultry after feeding remains heavy, with minimal growth performance improvements. In existing processes, fermentation products are often directly fed into the fermentation process in the form of crushed, bulk materials. Bulk fermentation products have a low bulk density, occupy a large area when stacked and stored, and are prone to dust and caking during transportation, resulting in high loss rates. Furthermore, the uneven moisture distribution of bulk materials makes them susceptible to moisture absorption and mildew during storage, further limiting their large-scale application.

[0004] Therefore, it is necessary to propose a method for preparing fermented feed from pomace and crop straw to solve the above problems. Summary of the Invention

[0005] (1) Technical problems solved The object of the present invention is to provide a method for preparing fermented feed from pomace and crop straw, so as to solve the problems raised in the above background technology.

[0006] (2) Technical solution To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preparing fermented feed from pomace and crop straw, comprising the following steps: S1. Raw material processing: knead corn stalks into filaments to obtain filaments with a length of 2-5 cm and a width of 0.2-0.5 cm; crush apple pomace to obtain 80-120 mesh pomace powder; S2, aerobic fermentation: the filamentous material and the pomace powder are mixed uniformly in a mass ratio of 3-5:1, and the Trichoderma reesei liquid is sprayed therein, and fermented under aerobic conditions for 3-5 days; S3, compression molding: After the aerobic fermentation is completed, the mixed material is pressed into a cake strip with a thickness of 4-6 mm using a double-roller sheeter, and the surface has a grid pattern with a width and height of 1-1.5 mm; S4, anaerobic fermentation: spray the upper and lower sides of the cake strip with a composite bacterial solution composed of Lactobacillus plantarum and Saccharomyces cerevisiae in a ratio of 3:1; then stack the cake strips in staggered layers; send the cake strips into the fermentation equipment and ferment them under anaerobic conditions for 2-3 days.

[0007] Preferably, the roller surface of the double-roller tablet press is provided with grooves matching the grid pattern of the cake belt.

[0008] Preferably, the cake strips after anaerobic fermentation are sent to a microwave drying device to reduce the moisture content of the cake strips to 8%-10%.

[0009] Preferably, the cake belt after anaerobic fermentation is sent to a crushing device to be crushed into particles.

[0010] Preferably, the fermentation equipment is a sealed fermentation tunnel.

[0011] Preferably, after the aerobic fermentation is completed, sterilization and drying are further included: saturated steam at 120-130° C. is introduced into the fermented mixture to raise the temperature of the material to 60-70° C.; and then the mixture is air-dried to reduce its moisture content to 30-35%.

[0012] Preferably, the spraying amount of the composite bacterial liquid on the upper side of the cake strip is greater than the spraying amount of the composite bacterial liquid on the lower side thereof.

[0013] (3) Beneficial effects Compared with the prior art, the present invention provides a method for preparing fermented feed from pomace and crop straw, which has the following beneficial effects: 1. This method for preparing fermented feed from pomace and crop straw uses corn straw and apple pomace as core raw materials. Both are waste products generated in large quantities in agricultural production. Traditional treatment methods often involve incineration or landfill, which not only wastes resources but also easily causes environmental problems. This process converts the waste into a feed matrix through pre-treatment by kneading and pulverizing. The raw materials are low-cost and widely available. Compared with traditional feeds based primarily on grain crops, this process can reduce feed production costs while also minimizing and reusing agricultural waste, achieving both economic and environmental benefits.

[0014] 2. The method for preparing fermented feed using pomace and crop straw comprises the following steps: aerobic fermentation employs a liquid of Trichoderma reesei, which can efficiently degrade cellulose and hemicellulose in corn straw and convert large-molecule carbohydrates into small-molecule sugars; anaerobic fermentation utilizes a composite bacterial system of Lactobacillus plantarum and Saccharomyces cerevisiae to further convert small-molecule sugars into nutrients such as lactic acid, amino acids, and vitamins, while simultaneously reducing the content of anti-nutritional factors in the feed, making the feed more nutritionally balanced and easier to digest and absorb.

[0015] 3. The method for preparing fermented feed using pomace and crop straw presses the fermented material into a cake strip with a grid pattern on the surface. This avoids the dust emission and feed waste problems of traditional powdered feed on the one hand, and on the other hand, the grid pattern increases the specific surface area of ​​the feed, facilitating the adsorption of the composite bacterial liquid and the exchange of metabolic gases during anaerobic fermentation. At the same time, the cake strip structure is more conducive to continuous fermentation production than bulk materials, and is convenient for subsequent storage and transportation. DETAILED DESCRIPTION

[0016] The following will 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, rather than all the embodiments.

[0017] A method for preparing fermented feed from pomace and crop straw involves raw material processing: selecting dry corn stalks free of mold and impurities and processing them in a straw shredder. Adjusting the equipment parameters to produce a uniform, filamentous material 2-5 cm long and 0.2-0.5 cm wide; passing the shredder through a vibrating screen to remove substandard, long segments or agglomerated material, which is then set aside. Low-temperature dried apple pomace is then pulverized in a grinder to produce pomace powder with a mesh size of 80-120. During the pulverization process, the equipment temperature is controlled at ≤60°C to prevent high temperatures from damaging the active ingredients in the pomace, which is then set aside.

[0018] Aerobic fermentation: Mix the filamentous material and pomace powder in a mass ratio of 3-5:1. Put the two pre-treated materials into a double-shaft mixer with a stirring speed of 150-200 r / min and a mixing time of 10-15 min to ensure the uniformity of the materials. During the mixing process, spray the activated Trichoderma reesei solution with a viable count of ≥2×10 7 CFU / mL, the spraying amount is controlled at 50-60mL / kg of mixed material, and stirring is carried out while spraying to ensure that the bacterial liquid is fully in contact with the material. At the same time, the increase in the humidity of the material helps the pomace powder to evenly adhere to the filamentous material.

[0019] Aerobic fermentation: transfer the inoculated mixture into the fermentation tank and control the fermentation environment conditions: temperature 28-32℃, relative humidity 70%-75%, and fermentation period 3-5 days; turn the material 1-2 times a day during fermentation to avoid local anaerobic conditions; determination of the fermentation endpoint: the material has no odor, is light brown in color, and the cellulose degradation rate is ≥30%.

[0020] Compression molding: The aerobic fermentation material is fed into a double-roller tablet press. The tablet press parameters are set to: roller gap 4-6mm, roller speed 5-8r / min, and pressing pressure 15-20MPa. The material is pressed into a continuous cake strip. Specifically, the roller surface of the double-roller tablet press is provided with grooves that match the grid pattern of the cake strip. The grooved rollers press the surface of the cake strip to form a grid pattern with a width and height of 1-1.5mm. This grid pattern increases the specific surface area of ​​the cake strip, facilitating subsequent bacterial liquid adsorption and gas exchange during anaerobic fermentation.

[0021] Anaerobic fermentation: Mix Lactobacillus plantarum and Saccharomyces cerevisiae in a volume ratio of 3:1; use an atomizing nozzle to spray the upper and lower sides of the cake belt synchronously, and the number of viable bacteria is ≥10 7 CFU / mL, control the spray volume to 100-150mL / ㎡ of cake strips. After spraying, let it stand for 5-10 minutes to ensure that the bacterial solution is fully absorbed by the cake strips. Cut the inoculated cake strips into fixed lengths and stack them in staggered layers to avoid complete overlap of the upper and lower layers and improve ventilation. The stacking height should be controlled at 30-50cm. Breathable non-woven fabric can be placed between each layer to prevent material adhesion. The stacked cake strips are sent to the anaerobic fermentation equipment. The temperature is controlled at 30-35℃ and fermented for 2-3 days.

[0022] The amount of composite bacterial solution sprayed on the upper side of the cake strip is greater than that on the lower side. Specifically, the spray rate on the upper side of the cake strip is 80-120 mL / ㎡, while the spray rate on the lower side is 20-30 mL / ㎡. This reduces dripping of bacterial solution. Any composite bacterial solution that fails to penetrate the upper side of the cake strip remains within the mesh, helping the cake strip fully absorb the bacterial solution.

[0023] As needed, the anaerobic fermentation cake is fed into a microwave drying unit to reduce its moisture content to 8%-10%. This process simultaneously achieves efficient dehydration and pasteurization. The resulting product, with its stable shape and high density, is ideal for long-term storage and long-distance transportation, making it suitable for distribution as a basic raw material. Alternatively, the anaerobic fermentation cake can be fed into a crushing unit to break it into granules. This product has excellent flowability and is easily blended with other dietary ingredients. It can be directly used in the formulation of complete mixed rations, offering ease of use. While retaining the fermented feed's fresh flavor and active probiotics, it can be fed directly to improve intestinal health.

[0024] To enable continuous production, the fermentation equipment uses a sealed fermentation tunnel, which enables continuous and automated production, thereby improving fermentation efficiency and product quality stability.

[0025] In some embodiments, after the aerobic fermentation is completed, sterilization and drying are also included: saturated steam at 120-130°C and a pressure of 0.1-0.12MPa is introduced into the fermented material to raise the temperature of the material to 60-70°C; then the steam supply is turned off, and the hot air circulation system on the side of the warehouse is turned on, and clean hot air with a temperature of 50-55°C and a wind speed of 1.5-2.0m / s is introduced to air-dry the material. During this period, the moisture content of the material is monitored in real time by an online moisture content detector. When the moisture content drops to 30-35%, the hot air system is turned off to complete the sterilization and drying process.

[0026] Indirect heating with saturated steam at 120-130°C raises the material temperature to 60-70°C, quickly killing any residual bacteria that may remain in the material after aerobic fermentation. This prevents these bacteria from competing with the target strain for nutrients or producing harmful substances during the subsequent pressing and anaerobic fermentation stages, thus ensuring the purity and stability of anaerobic fermentation. Furthermore, compared to direct high-temperature baking, this method prevents localized overheating of the material, which can damage nutrients like cellulose and vitamins, laying a good foundation for the subsequent spray inoculation process.

[0027] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing fermented feed using pomace and crop straw, characterized in that: The following steps are involved: S1. Raw material processing: knead corn stalks into filaments to obtain filaments with a length of 2-5 cm and a width of 0.2-0.5 cm; crush apple pomace to obtain 80-120 mesh pomace powder; S2, aerobic fermentation: the filamentous material and the pomace powder are mixed uniformly in a mass ratio of 3-5:1, and the Trichoderma reesei liquid is sprayed therein, and fermented under aerobic conditions for 3-5 days; S3, compression molding: After the aerobic fermentation is completed, the mixed material is pressed into a cake strip with a thickness of 4-6 mm using a double-roller sheeter, and the surface has a grid pattern with a width and height of 1-1.5 mm; S4, anaerobic fermentation: spray the upper and lower sides of the cake strip with a composite bacterial solution composed of Lactobacillus plantarum and Saccharomyces cerevisiae in a ratio of 3:1; then stack the cake strips in staggered layers; send the cake strips into the fermentation equipment and ferment them under anaerobic conditions for 2-3 days.

2. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: The roller surface of the double-roller tablet press is provided with grooves matching the grid patterns of the cake belt.

3. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: The cake strips that have completed anaerobic fermentation are sent to the microwave drying equipment to reduce the moisture content of the cake strips to 8%-10%.

4. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: The cake belt after anaerobic fermentation is sent to the crushing equipment to be crushed into particles.

5. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: The fermentation equipment is a sealed fermentation tunnel.

6. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: After the aerobic fermentation is completed, sterilization and drying are further included: saturated steam at 120-130° C. is introduced into the fermented mixed material to raise the material temperature to 60-70° C.; and then the mixed material is air-dried to reduce its moisture content to 30-35%.

7. The method for preparing fermented feed from pomace and crop straw according to claim 1, characterized in that: The spraying amount of the composite bacterial liquid on the upper side of the cake strip is greater than the spraying amount of the composite bacterial liquid on the lower side thereof.