Preparation method of ingredient containing waste milk and ingredient

Abstract

The invention discloses a preparation method of an ingredient containing waste milk and the ingredient. The ingredient is prepared from the following raw materials in parts by weight: 900-1100 parts of waste milk, 8-12 parts of a compound microbial preparation and 25-45 parts of a culture medium auxiliary material, the compound microbial preparation is prepared from bacillus subtilis, bacillus licheniformis, lysozyme and protease, wherein the mass ratio of the bacillus subtilis is 32 to 38 percent, the mass ratio of the bacillus licheniformis is 32 to 38 percent, the mass ratio of the lysozyme is 12 to 18 percent, and the mass ratio of the protease is 12 to 18 percent; the culture medium auxiliary material consists of protein powder, brown sugar powder and amino acid, and the mass ratio of the protein powder to the brown sugar powder to the amino acid is 1: 20: 5. According to the invention, the waste milk is used as a main raw material, so that the resource utilization of wastes is realized, the environmental pollution is reduced, and the production cost of the feed is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of breeding feed ingredients, in particular to an ingredient containing waste milk and a preparation method thereof. BACKGROUND

[0002] In the production and processing of dairy products, a large amount of waste milk is generated. If it is directly discharged, not only the waste of nutrient resources such as protein and fat will be caused, but also environmental pollution will be caused due to high concentration of organic matter in the milk. At the same time, in the current field of livestock breeding, traditional feed often relies on antibiotics to prevent animal diseases and promote growth, but the abuse of antibiotics can easily lead to problems such as drug residues and increased bacterial resistance, which endangers animal-derived food safety and the ecological environment. As a green feed additive, microecological preparation has the advantages of improving the balance of intestinal flora, improving immunity, and replacing antibiotics, and has become a research hotspot in the feed industry. However, the existing feed utilization technology based on waste milk has problems such as low raw material processing efficiency, unstable microbial fermentation effect, and unbalanced product nutritional value, which limits the efficient resource utilization of waste milk in the feed field. Therefore, it is of great significance to develop an ingredient and a preparation method thereof which can realize efficient conversion of waste milk and have excellent breeding effect. SUMMARY

[0003] The present application relates to the technical field of breeding feed ingredients, in particular to an ingredient containing waste milk and a preparation method thereof.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: an ingredient containing waste milk, comprising the following raw materials by weight: 900-1100 parts of waste milk, 8-12 parts of a composite microbial preparation, and 25-45 parts of a culture medium auxiliary material; the composite microbial preparation is composed of Bacillus subtilis, Bacillus licheniformis, lysozyme and protease, wherein the mass fraction of Bacillus subtilis is 32-38%, the mass fraction of Bacillus licheniformis is 32-38%, the mass fraction of lysozyme is 12-18%, and the mass fraction of protease is 12-18%; the culture medium auxiliary material is composed of protein powder, yellow sugar powder and amino acid, and the mass ratio of protein powder, yellow sugar powder and amino acid is 1:20:5.

[0005] Further, the waste milk is unqualified milk, residual milk or recovered milk from cleaning wastewater generated in the production and processing of dairy products, and the protein content of the waste milk is ≥3.0% and the fat content is ≥3.5%.

[0006] Further, in the composite microbial preparation, the viable count of Bacillus subtilis is 1.0x108 -5.0x10 8 CFU / g, the viable bacteria number of Bacillus licheniformis is 1.0x10 8 -5.0x10 8 CFU / g; the enzyme activity of the lysozyme is greater than or equal to 2000 U / g, and the enzyme activity of the protease is greater than or equal to 5000 U / g.

[0007] Further, the protein powder in the culture medium auxiliary material is whey protein powder, the yellow sugar powder is food-grade crystalline yellow sugar powder, and the amino acid is a compound plant source amino acid including lysine, methionine and threonine.

[0008] The application further provides a configuration method of a preparation containing discarded milk: comprising the following steps: S1, pretreatment of discarded milk: collecting discarded milk generated in the production and processing of dairy products, removing suspended impurities through a 120-180 mesh filter screen, and then performing pasteurization treatment at a sterilization temperature of 62-68 DEG C for 20-28 min, and cooling to 30-35 DEG C after sterilization to obtain pretreated discarded milk; S2, preparation of culture medium auxiliary material: taking whey protein powder, crystalline yellow sugar powder and compound plant source amino acid according to a mass ratio of 1:20:5, respectively, and mixing in a mixer at a rotating speed of 80-120 r / min for 15-25 min to obtain uniformly mixed culture medium auxiliary material; S3, activation of compound microbial preparation: mixing Bacillus subtilis, Bacillus licheniformis, lysozyme and protease according to a mass ratio of 32-38%:32-38%:12-18%:12-18%, and adding 0.5-1% sterile water of the pretreated discarded milk to activate, the activation temperature is 32-36 DEG C, and the activation time is 30-60 min to obtain the activated compound microbial preparation; S4, construction of fermentation system: adding the pretreated discarded milk obtained in S1, the culture medium auxiliary material obtained in S2 and the activated compound microbial preparation obtained in S3 into a fermentation tank according to weight parts of 900-1100:25-45:8-12, and stirring and mixing until the system is uniform to obtain a fermentation system; S5, constant temperature fermentation: controlling the temperature of the fermentation system in the fermentation tank to be 32-36 DEG C, adjusting the pH value to be 6.8-7.2, maintaining the dissolved oxygen content of the system to be 22-28% by passing sterile air, and stirring at a rotating speed of 120-140 r / min for 15-20 min every 7-8 h during the fermentation time of 28-42 h; S6. Post-processing of product: After fermentation, the fermentation product is placed in a vacuum dryer and dried at 42-48℃ and a vacuum degree of -0.08 to -0.06MPa until the moisture content is ≤8%. Then, it is ultra-finely pulverized and passed through a 90-100 mesh sieve to obtain the ingredient containing waste milk.

[0009] Furthermore, the filter screen in S1 is a food-grade stainless steel filter screen with a filtration pressure of 0.1-0.2 MPa.

[0010] Furthermore, in step S5, the pH value of the fermentation system is adjusted by adding sterile citric acid solution or sterile sodium hydroxide solution, wherein the mass concentration of the citric acid solution is 5-10% and the mass concentration of the sodium hydroxide solution is 5-10%.

[0011] Furthermore, in S6, the ultrafine pulverization is carried out using an airflow pulverizer with a pulverization pressure of 0.6-0.8 MPa and a pulverization time of 10-15 min.

[0012] Furthermore, in step S5, samples are taken every 12 hours during the fermentation process to detect the viable cell count and pH value of the fermentation system. When the viable cell count is ≥5.0×10⁻⁶, the pH value is determined. 8 Fermentation can be terminated earlier when the CFU / g concentration is high and the pH value is stable at 6.8-7.2.

[0013] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. This invention utilizes waste milk as the main raw material, thereby achieving the resource utilization of waste, reducing environmental pollution, and lowering feed production costs.

[0014] 2. This invention uses a compound microbial preparation with a specific ratio, in which Bacillus subtilis and Bacillus licheniformis work synergistically to effectively improve the balance of animal intestinal flora and enhance immunity; the addition of lysozyme and protease helps to improve the digestibility and absorption rate of feed.

[0015] 3. The formulation method of the present invention optimizes the fermentation process parameters, enabling microorganisms to fully utilize the nutrients in waste milk, thereby improving fermentation efficiency and product quality stability. At the same time, it also makes the final ingredients rich in various amino acids, sugars and other nutrients, meeting the diverse nutritional needs of animal growth and improving breeding results.

[0016] 4. The product of this invention can be used as a green feed additive to replace antibiotics, reduce drug residues and bacterial resistance, improve the safety of animal-derived foods, and avoid the pollution of the environment caused by the direct discharge of waste milk, which is beneficial to the protection of the ecological environment. Detailed Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0018] Example 1 An ingredient containing waste milk comprises the following raw materials in parts by weight: 900 parts waste milk, 8 parts compound microbial preparation, and 25 parts culture medium excipients. The compound microbial preparation consists of Bacillus subtilis (32%), Bacillus licheniformis (38%), lysozyme (15%), and protease (15%); the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 CFU / g; lysozyme activity 2000 U / g, protease activity 5000 U / g. The culture medium adjuvant consists of whey protein powder, food-grade crystalline brown sugar powder, and compound plant-derived amino acids (lysine, methionine, threonine) in a mass ratio of 1:20:5.

[0019] The configuration method is as follows: S1: Waste Milk Pretreatment: Collect the above-mentioned substandard milk and filter it through a 120-mesh food-grade 304 stainless steel filter (filtration pressure 0.1MPa) to remove a small amount of whey precipitate and impurities (impurity residue ≤0.5%); then perform pasteurization, with the sterilization temperature strictly controlled at 62℃ and held for 28 minutes. After sterilization, take samples for testing, and the total bacterial count should be ≤10CFU / mL; cool to 30℃ to obtain clear and odorless pretreated waste milk; S2: Weigh out 5g of whey protein powder, 100g of crystalline brown sugar powder and 25g of compound plant-derived amino acids according to the proportion, place them in a horizontal mixer and mix at 80r / min for 25min; S3: Activation of the compound microbial preparation: 2.56g of Bacillus subtilis, 3.04g of Bacillus licheniformis, 1.2g of lysozyme, and 1.2g of protease were mixed and added to 4.5mL of sterile water (0.5% of the mass of pretreated waste milk). The mixture was placed in a 32℃ constant temperature water bath shaker for 60min, with observation every 15min. The system gradually became slightly turbid, and the viable bacterial count after activation reached 2.1×10⁻⁶. 8 CFU / mL; S4: Construction of fermentation system: Add 900 kg of pretreated waste milk, 25 kg of culture medium auxiliary material and 8 kg of activated compound microbial preparation to a 500 L fermenter, turn on the stirrer (80 r / min) and mix for 30 min until the system is free of stratification and particles, and obtain a homogeneous fermentation system; S5: Constant Temperature Fermentation: The fermenter temperature was set to 32℃, and the pH was adjusted to 6.8 by adding 5% sterile citric acid solution; sterile air was introduced, and the air flow rate was controlled to maintain the dissolved oxygen in the system at 22%; fermentation lasted 42 hours, with stirring at 120 r / min for 20 minutes every 7 hours. Samples were taken at 12h, 24h, and 36h for testing. The pH was stable at 6.7-6.9, and the viable cell count was 3.2 × 10⁻⁶. 8 CFU / g, 4.5×10 8 CFU / g, 5.2×10 8 CFU / g; S6: Post-processing of product: After fermentation, the product was transferred to a vacuum dryer and dried for 12 hours at 42℃ and a vacuum of -0.08MPa. The moisture content was 8%. The product was then pulverized for 15 minutes using an air jet mill (pulverizing pressure 0.6MPa) and passed through a 90-mesh sieve to obtain a light yellow powder product.

[0020] Conclusion: This embodiment successfully prepared a feedstock containing waste milk. The fermentation process proceeded smoothly, reaching the fermentation endpoint ahead of schedule, and the viable cell count and pH value met expectations. Testing revealed that the feedstock has a balanced nutritional composition, is rich in various amino acids and beneficial microorganisms, providing a good foundation for subsequent aquaculture applications.

[0021] Example 2 An ingredient containing waste milk comprises the following raw materials in parts by weight: 1000 parts waste milk, 10 parts compound microbial preparation, and 35 parts culture medium excipients. The compound microbial preparation consists of Bacillus subtilis (32%), Bacillus licheniformis (38%), lysozyme (15%), and protease (15%); the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 CFU / g; lysozyme activity 2000 U / g, protease activity 5000 U / g. The culture medium adjuvant consists of whey protein powder, food-grade crystalline brown sugar powder, and compound plant-derived amino acids (lysine, methionine, threonine) in a mass ratio of 1:20:5.

[0022] The configuration method is as follows: S1: Waste milk pretreatment: The recycled milk is filtered through a 150-mesh food-grade stainless steel filter (pressure 0.15MPa) to remove residual micro-impurities; pasteurize at 65℃ for 24min, and then cool to 32℃ after sterilization. The total number of colonies is ≤5CFU / mL. S2: Weigh out 7g of whey protein powder, 140g of crystalline brown sugar powder, and 35g of compound plant-derived amino acids according to the proportion, place them in a horizontal mixer, and mix at 100r / min for 20min; S3: Activation of the compound microbial preparation: Mix 3.5g of Bacillus subtilis, 3.5g of Bacillus licheniformis, 1.5g of lysozyme, and 1.5g of protease, add 0.5% (4.5mL) of sterile water by weight of pretreated waste milk, and place in a 32℃ constant temperature water bath shaker for 60min. Observe every 15min during this period. The system gradually becomes slightly turbid. After activation, the viable bacteria count reaches 2.1×10⁻⁶. 8 CFU / mL; S4: Construction of fermentation system: Add 900 kg of pretreated waste milk, 25 kg of culture medium auxiliary material and 8 kg of activated compound microbial preparation to a 500 L fermenter, turn on the stirrer (80 r / min) and mix for 30 min until the system is free of stratification and particles, and obtain a homogeneous fermentation system; S5: Constant Temperature Fermentation: The fermenter temperature was set to 32℃, and the pH was adjusted to 6.8 by adding 5% sterile citric acid solution; sterile air was introduced, and the air flow rate was controlled to maintain the dissolved oxygen in the system at 22%; fermentation lasted 42 hours, with stirring at 120 r / min for 20 minutes every 7 hours. Samples were taken at 12h, 24h, and 36h for testing. The pH was stable at 6.7-6.9, and the viable cell count was 3.2 × 10⁻⁶. 8 CFU / g, 4.5×10 8 CFU / g, 5.2×10 8 CFU / g; S6: Product post-treatment: Vacuum drying at 45℃ (-0.07MPa) for 10h, moisture content 6%; air jet milling (0.7MPa) for 12min, pass through a 95-mesh sieve, the product is a light brown powder with good flowability.

[0023] Conclusion: The preparation process in this embodiment was without abnormalities, and the final product was a qualified ingredient. During fermentation, the microorganisms grew well, and the nutritional components and viable cell count of the product met the requirements, indicating that the method of this invention has good adaptability to different initial conditions of raw materials.

[0024] Example 3 An ingredient containing waste milk comprises the following raw materials in parts by weight: 1100 parts waste milk, 812 parts compound microbial preparation, and 45 parts culture medium excipients. The compound microbial preparation consists of Bacillus subtilis (32%), Bacillus licheniformis (38%), lysozyme (15%), and protease (15%); the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 CFU / g; lysozyme activity 2000 U / g, protease activity 5000 U / g. The culture medium adjuvant consists of whey protein powder, food-grade crystalline brown sugar powder, and compound plant-derived amino acids (lysine, methionine, threonine) in a mass ratio of 1:20:5.

[0025] The configuration method is as follows: S1: Waste Milk Pretreatment: Collect the above-mentioned substandard milk and filter it through a 180-mesh food-grade 304 stainless steel filter (filtration pressure 0.1MPa) to remove a small amount of whey precipitate and impurities (impurity residue ≤0.5%); then perform pasteurization, with the sterilization temperature strictly controlled at 62℃ and held for 20 minutes. After sterilization, take samples for testing, and the total bacterial count should be ≤10CFU / mL; cool to 35℃ to obtain clear and odorless pretreated waste milk; S2: Weigh out 5g of whey protein powder, 100g of crystalline brown sugar powder and 25g of compound plant-derived amino acids according to the proportion, place them in a horizontal mixer and mix at 80r / min for 25min; S3: Activation of the compound microbial preparation: 2.56g of Bacillus subtilis, 3.04g of Bacillus licheniformis, 1.2g of lysozyme, and 1.2g of protease were mixed and added to 4.5mL of sterile water (0.5% of the mass of pretreated waste milk). The mixture was placed in a 32℃ constant temperature water bath shaker for 60min, with observation every 15min. The system gradually became slightly turbid, and the viable bacterial count after activation reached 2.1×10⁻⁶. 8 CFU / mL; S4: Construction of fermentation system: Add 1100 kg of pretreated waste milk, 31 kg of culture medium auxiliary material and 10 kg of activated compound microbial preparation to a 500 L fermenter, turn on the stirrer (80 r / min) and mix for 30 min until the system is free of stratification and particles, and obtain a homogeneous fermentation system. S5: Constant Temperature Fermentation: The fermenter temperature was set to 32℃, and the pH was adjusted to 6.8 by adding 5% sterile citric acid solution; sterile air was introduced, and the air flow rate was controlled to maintain the dissolved oxygen in the system at 22%; fermentation lasted 42 hours, with stirring at 120 r / min for 20 minutes every 7 hours. Samples were taken at 12h, 24h, and 36h for testing. The pH was stable at 6.7-6.9, and the viable cell count was 3.2 × 10⁻⁶. 8 CFU / g, 4.5×10 8 CFU / g, 5.2×10 8 CFU / g; S6: Post-processing of product: After fermentation, the product was transferred to a vacuum dryer and dried for 12 hours at 42℃ and a vacuum of -0.08MPa. The moisture content was 8%. The product was then pulverized for 15 minutes using an air jet mill (pulverizing pressure 0.6MPa) and passed through a 90-mesh sieve to obtain a light yellow powder product.

[0026] Conclusion: The entire configuration process in this embodiment was completed efficiently, and the obtained ingredients were of excellent quality. The fermentation time was short but the results were good, indicating that the process of this invention can improve production efficiency by reasonably adjusting the fermentation time according to the characteristics of raw materials and microorganisms while ensuring product quality.

[0027] Example 4 An ingredient containing waste milk comprises the following raw materials in parts by weight: 950 parts waste milk, 9 parts compound microbial preparation, and 30 parts culture medium excipients. The compound microbial preparation consists of Bacillus subtilis (32%), Bacillus licheniformis (38%), lysozyme (15%), and protease (15%); the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 CFU / g; lysozyme activity 2000 U / g, protease activity 5000 U / g. The culture medium adjuvant consists of whey protein powder, food-grade crystalline brown sugar powder, and compound plant-derived amino acids (lysine, methionine, threonine) in a mass ratio of 1:20:5.

[0028] The configuration method is as follows: S1: Waste Milk Pretreatment: Collect the above-mentioned substandard milk and filter it through a 140-mesh food-grade 304 stainless steel filter (filtration pressure 0.1MPa) to remove a small amount of whey precipitate and impurities (impurity residue ≤0.5%); then pasteurize it, with the sterilization temperature strictly controlled at 62℃ and held for 28 minutes. After sterilization, take samples for testing, and the total bacterial count should be ≤10CFU / mL; cool to 28℃ to obtain clear and odorless pretreated waste milk; S2: Weigh out 5g of whey protein powder, 100g of crystalline brown sugar powder and 25g of compound plant-derived amino acids according to the proportion, place them in a horizontal mixer and mix at 80r / min for 25min; S3: Activation of the compound microbial preparation: 2.56g of Bacillus subtilis, 3.04g of Bacillus licheniformis, 1.2g of lysozyme, and 1.2g of protease were mixed and added to 4.5mL of sterile water (0.5% of the mass of pretreated waste milk). The mixture was placed in a 32℃ constant temperature water bath shaker for 60min, with observation every 15min. The system gradually became slightly turbid, and the viable bacterial count after activation reached 2.1×10⁻⁶. 8 CFU / mL; S4: Construction of fermentation system: Add 900 kg of pretreated waste milk, 25 kg of culture medium auxiliary material and 8 kg of activated compound microbial preparation to a 500 L fermenter, turn on the stirrer (80 r / min) and mix for 30 min until the system is free of stratification and particles, and obtain a homogeneous fermentation system; S5: Constant Temperature Fermentation: The fermenter temperature was set to 32℃, and the pH was adjusted to 6.8 by adding 5% sterile citric acid solution; sterile air was introduced, and the air flow rate was controlled to maintain the dissolved oxygen in the system at 22%; fermentation lasted 42 hours, with stirring at 120 r / min for 20 minutes every 7 hours. Samples were taken at 12h, 24h, and 36h for testing. The pH was stable at 6.7-6.9, and the viable cell count was 3.2 × 10⁻⁶. 8 CFU / g, 4.5×10 8 CFU / g, 5.2×10 8 CFU / g; S6: Post-processing of product: After fermentation, the product was transferred to a vacuum dryer and dried for 12 hours at 42℃ and a vacuum of -0.08MPa. The moisture content was 8%. The product was then pulverized for 15 minutes using an air jet mill (pulverizing pressure 0.6MPa) and passed through a 95-mesh sieve. The product was a light brown powder with good flowability.

[0029] Conclusion: This embodiment successfully prepared a product containing waste milk that met the requirements. Throughout the process, the parameters at each stage were stable and controllable, and the product's various indicators met expectations, further verifying the reliability and stability of the method of this invention.

[0030] Example 5 An ingredient containing waste milk comprises the following raw materials in parts by weight: 1000 parts waste milk, 9 parts compound microbial preparation, and 30 parts culture medium excipients. The compound microbial preparation consists of Bacillus subtilis (32%), Bacillus licheniformis (38%), lysozyme (15%), and protease (15%); the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 CFU / g; lysozyme activity 2000 U / g, protease activity 5000 U / g. The culture medium adjuvant consists of whey protein powder, food-grade crystalline brown sugar powder, and compound plant-derived amino acids (lysine, methionine, threonine) in a mass ratio of 1:20:5.

[0031] The configuration method is as follows: S1: Waste Milk Pretreatment: Collect the above-mentioned substandard milk and filter it through a 150-mesh food-grade 304 stainless steel filter (filtration pressure 0.1MPa) to remove a small amount of whey precipitate and impurities (impurity residue ≤0.5%); then pasteurize it, with the sterilization temperature strictly controlled at 62℃ and held for 28 minutes. After sterilization, take samples for testing, and the total bacterial count should be ≤10CFU / mL; cool to 25℃ to obtain clear and odorless pretreated waste milk; S2: Weigh out 5g of whey protein powder, 100g of crystalline brown sugar powder and 25g of compound plant-derived amino acids according to the proportion, place them in a horizontal mixer and mix at 80r / min for 25min; S3: Activation of the compound microbial preparation: 2.56g of Bacillus subtilis, 3.04g of Bacillus licheniformis, 1.2g of lysozyme, and 1.2g of protease were mixed and added to 4.5mL of sterile water (0.5% of the mass of pretreated waste milk). The mixture was placed in a 32℃ constant temperature water bath shaker for 60min, with observation every 15min. The system gradually became slightly turbid, and the viable bacterial count after activation reached 2.1×10⁻⁶. 8 CFU / mL; S4: Construction of fermentation system: Add 900 kg of pretreated waste milk, 25 kg of culture medium auxiliary material and 8 kg of activated compound microbial preparation to a 500 L fermenter, turn on the stirrer (80 r / min) and mix for 30 min until the system is free of stratification and particles, and obtain a homogeneous fermentation system; S5: Constant Temperature Fermentation: The fermenter temperature was set to 32℃, and the pH was adjusted to 6.8 by adding 5% sterile citric acid solution; sterile air was introduced, and the air flow rate was controlled to maintain the dissolved oxygen in the system at 22%; fermentation lasted 42 hours, with stirring at 120 r / min for 20 minutes every 7 hours. Samples were taken at 12h, 24h, and 36h for testing. The pH was stable at 6.7-6.9, and the viable cell count was 3.2 × 10⁻⁶. 8 CFU / g, 4.5×10 8 CFU / g, 5.2×10 8 CFU / g; S6: Post-processing of product: After fermentation, the product was transferred to a vacuum dryer and dried for 12 hours at 42℃ and a vacuum of -0.08MPa. The moisture content was 8%. The product was then pulverized for 15 minutes using an air jet mill (pulverizing pressure 0.6MPa) and passed through a 90-mesh sieve to obtain a light yellow powder product.

[0032] Conclusion: This embodiment successfully prepared an ingredient containing waste milk. The fermentation process was smooth, the fermentation endpoint was reached ahead of schedule, and the number of viable bacteria and pH value exceeded expectations.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An ingredient containing waste milk, characterized in that, The raw materials include the following parts by weight: 900-1100 parts waste milk, 8-12 parts compound microbial preparation, and 25-45 parts culture medium excipients; the compound microbial preparation is composed of Bacillus subtilis, Bacillus licheniformis, lysozyme, and protease, wherein Bacillus subtilis accounts for 32-38% of the mass, Bacillus licheniformis accounts for 32-38% of the mass, lysozyme accounts for 12-18% of the mass, and protease accounts for 12-18% of the mass; the culture medium excipients are composed of protein powder, brown sugar powder, and amino acids, and the mass ratio of protein powder, brown sugar powder, and amino acids is 1:20:

5.

2. The ingredient containing waste milk according to claim 1, characterized in that: The waste milk refers to substandard milk, residual milk, or milk recycled from washing wastewater generated during the production and processing of dairy products, and the waste milk has a protein content of ≥3.0% and a fat content of ≥3.5%.

3. The ingredient containing waste milk according to claim 2, characterized in that: In the aforementioned compound microbial preparation, the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 8 -5.0×10 8 CFU / g, viable count of Bacillus licheniformis was 1.0 × 10⁻⁶. 8 -5.0×10 8 CFU / g; the lysozyme has an enzyme activity ≥2000U / g, and the protease has an enzyme activity ≥5000U / g.

4. The method for preparing ingredients containing waste milk according to claim 3, characterized in that: The protein powder in the culture medium adjuvant is whey protein powder, the brown sugar powder is food-grade crystalline brown sugar powder, and the amino acids are complex plant-derived amino acids, including lysine, methionine, and threonine.

5. A method for preparing an ingredient containing waste milk, characterized in that, Includes the following steps: S1. Waste milk pretreatment: Collect waste milk generated from dairy product production and processing, filter it through a 120-180 mesh filter to remove suspended impurities, and then perform pasteurization treatment at a temperature of 62-68℃ for 20-28 minutes. After sterilization, cool it to 30-35℃ to obtain pretreated waste milk. S2. Preparation of culture medium excipients: Weigh whey protein powder, crystalline brown sugar powder and compound plant-derived amino acids according to a mass ratio of 1:20:5, place them in a mixer and mix at a speed of 80-120 r / min for 15-25 min to obtain a uniformly mixed culture medium excipient. S3. Activation of compound microbial preparation: Bacillus subtilis, Bacillus licheniformis, lysozyme and protease are mixed in a mass ratio of 32-38%:32-38%:12-18%:12-18%, and 0.5-1% of sterile water by mass of pretreated waste milk is added for activation. The activation temperature is 32-36℃ and the activation time is 30-60 min to obtain the activated compound microbial preparation. S4. Construction of fermentation system: The pretreated waste milk obtained in S1, the culture medium excipients obtained in S2, and the activated compound microbial preparation obtained in S3 are added to the fermenter in a weight ratio of 900-1100:25-45:8-12 and stirred until the system is uniform to obtain the fermentation system. S5. Constant temperature fermentation: The temperature of the fermentation system in the fermenter is controlled at 32-36℃, the pH value is adjusted to 6.8-7.2, and the dissolved oxygen content of the system is maintained at 22-28% by introducing sterile air. The fermentation time is 28-42 hours, and the system is stirred at 120-140 r / min for 15-20 minutes every 7-8 hours. S6. Post-processing of product: After fermentation, the fermentation product is placed in a vacuum dryer and dried at 42-48℃ and a vacuum degree of -0.08 to -0.06MPa until the moisture content is ≤8%. Then, it is ultra-finely pulverized and passed through a 90-100 mesh sieve to obtain the ingredient containing waste milk.

6. The preparation method of an ingredient containing waste milk according to claim 5, characterized in that: The filter screen in S1 is a food-grade stainless steel filter screen with a filtration pressure of 0.1-0.2 MPa.

7. A method for preparing an ingredient containing waste milk according to claim 6, characterized in that: In step S5, the pH value of the fermentation system is adjusted by adding sterile citric acid solution or sterile sodium hydroxide solution, wherein the mass concentration of the citric acid solution is 5-10% and the mass concentration of the sodium hydroxide solution is 5-10%.

8. A method for preparing an ingredient containing waste milk according to claim 7, characterized in that: The ultrafine pulverization in S6 is carried out using an airflow pulverizer with a pulverization pressure of 0.6-0.8 MPa and a pulverization time of 10-15 min.

9. A method for preparing an ingredient containing waste milk according to claim 8, characterized in that: In step S5, samples are taken every 12 hours during the fermentation process to test the viable cell count and pH value of the fermentation system. When the viable cell count is ≥5.0×10⁻⁶, the pH value is determined. 8 Fermentation can be terminated earlier when the CFU / g concentration is high and the pH value is stable at 6.8-7.2.