Koi feed based on fermented peanut skins

Abstract

The invention discloses a koi feed based on fermented peanut skins, comprising the following raw material components: 3-5 parts of peanut skin pigment extract, 20-30 parts of fermented peanut skins, 10-15 parts of soybean meal, 8-10 parts of corn flour, 2-3 parts of enzymatic chitosan, 0.5-0.8 parts of polyglutamic acid fermented by bacillus, 0.2-0.4 parts of edible salt, 0.6-0.8 parts of baking soda, 0.1-0.3 parts of composite amino acids, 0.1-0.3 parts of composite vitamins and 0.2-0.3 parts of trace elements. The present invention adopts peanut skins as fermentation raw materials, adds Bacillus licheniformis, Lactobacillus, yeast and Enterococcus faecalis as composite probiotics, adopts solid-liquid secondary fermentation for preparation, and is assisted in degradation by cellulase, β-glucanase and the like during the fermentation process, so as to construct a microbial flora suitable for digestion and colonization of aquatic animals, supplement the probiotic flora in the intestine, improve disease resistance, and increase the digestion capacity of feed.

Description

Technical Field

[0001] The present invention belongs to the field of fish feed. More specifically, the present invention relates to a koi feed based on fermented peanut skins. Background Art

[0002] Koi is named for its brightly colored surface and brocade-like colors. Because it has low requirements for water cleanliness, has a variety of diets, is easy to reproduce, and is long-lived, it is auspicious and is said to bring good luck to the owner, so it is quite popular. As an omnivorous fish, the choice of fish food for koi is not only related to whether koi grows healthily, but also has a very important impact on its color. Patent Publication No. CN115918810A discloses a functional feed companion for ornamental fish and a preparation method thereof, which uses the pigment in the algae raw materials to enhance the body color of ornamental fish such as koi by adding chlorella, spirulina, and rain sound haematococcus. However, the price of algae raw materials is high, making it difficult to promote and apply the feed prepared by it in the market. Natural edible pigments are increasingly popular because they have no toxic side effects, and have also become a research hotspot in the field of food additives. Peanut skins are a byproduct of peanuts, and peanut skins are rich in peanut skin pigments. As a natural pigment, they have many advantages such as non-toxic safety, bright color, and natural color. The main component of peanut skin pigment is flavonoids, which are soluble in water and have the characteristics of strong coloring power, good stability, low cost, and abundant raw materials. Therefore, if peanut skin pigment can be used to enhance the body color of ornamental fish, it can not only turn peanut skin into treasure, but also reduce the cost of enhancing the color of ornamental fish. Summary of the invention

[0003] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0004] One object of the present invention is to provide a koi feed based on fermented peanut skins, which can be used for feeding koi to make their body color more vivid and beautiful and enhance their ornamental value. The feed is rich in a variety of probiotics that can effectively stimulate the growth and development of koi immune organs, enhance immune function, and reduce the feeding cost of koi.

[0005] In order to achieve these purposes and other advantages of the present invention, a koi feed based on fermented peanut skins is provided, which mainly comprises the following raw material components in parts by weight: 3-5 parts of peanut skin pigment extract, 20-30 parts of fermented peanut skins, 10-15 parts of soybean meal, 8-10 parts of corn flour, 2-3 parts of enzymatic chitosan, 0.5-0.8 parts of Bacillus fermented polyglutamic acid, 0.2-0.4 parts of edible salt, 0.6-0.8 parts of baking soda, 0.1-0.3 parts of complex amino acids, 0.1-0.3 parts of complex vitamins and 0.2-0.3 parts of trace elements.

[0006] Preferably, the method for preparing the peanut skin pigment extract comprises the following steps:

[0007] S1. Wash, dry and crush the peanut skins to obtain raw material powder for later use;

[0008] S2, weigh 200g of raw material powder and 5L of pure water, put them into a beaker and mix them, add water as a conductive medium into the ultrasonic extraction container, put the beaker into the slot of the ultrasonic extraction container, turn on the ultrasonic generator, ultrasonicate for 15min, stop ultrasonicating, cool to room temperature, and obtain an extract;

[0009] S3. Add 75% ethanol solution to the extract, with the volume ratio of the extract to the ethanol solution being 150-200:70-100; shake well to mix, let stand for 12-24 hours, filter to remove the precipitated polysaccharides and proteins, and concentrate the filtrate at 60-70°C in a vacuum to obtain a peanut skin pigment extract.

[0010] Preferably, the method for preparing fermented peanut skins comprises the following steps:

[0011] A1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 5-10 parts of wheat bran, 30-50 parts of raw material powder, 1-10 parts of compound enzyme, 2-3 parts of inorganic salt premix, 1-5 parts of compound probiotics and 0.1-1 parts of additives to obtain baking powder;

[0012] A2. Mix the raw material powder and the baking powder evenly, add water to the mixture until the water content is 15-25wt%, maintain the fermentation temperature at 30-36°C, and perform ventilation fermentation for 3-4 days to obtain peanut skin fermentation liquid;

[0013] A3, mixing peanut skins, corn flour, peanut shells, walnut bran, compound enzyme and inorganic salt premix in a mass ratio of 900-1000:250-400:15-60:10-40:1:3 to obtain a solid fermentation medium;

[0014] A4. Peanut skin fermentation liquid: solid fermentation medium 200-378:622-800 are fully mixed, the fermentation temperature is 30-36°C, aeration fermentation is performed for 3-4 days, and fermented peanut skins are obtained after drying.

[0015] Preferably, the inorganic salt premix is ​​mainly composed of magnesium sulfate, sodium chloride, zinc sulfate, manganese sulfate, cupric chloride, cobalt chloride, ferrous sulfate, potassium dihydrogen phosphate and calcium carbonate in any proportion.

[0016] Preferably, the composite probiotics mainly include 9-13 parts of Bacillus licheniformis, 6-10 parts of Lactobacillus, 7-11 parts of yeast, and 4-8 parts of Enterococcus faecalis; and the number of effective live bacteria in the composite probiotics is ≥ 50 million / g.

[0017] Preferably, the additive is mainly composed of anhydrous glucose, calcium carbonate, calcium hydrogen phosphate, and anhydrous magnesium sulfate in any proportion.

[0018] Preferably, the complex enzyme comprises: cellulase, pectinase and hemicellulase, wherein the mass ratio of the cellulase:pectinase:hemicellulase is 5-7:2:1.

[0019] Preferably, the preparation of cellulase comprises the following steps:

[0020] B1, mix 40-70 parts of wheat bran, 10-15 parts of rice husks, 5-15 parts of corn steep liquor, 10-20 parts of soybean meal, 10-15 parts of yellow mealworm shell powder, 0.5-1.5 parts of sodium dodecyl sulfate, 0.5-1.5 parts of calcium chloride, 0.1-0.5 parts of dipotassium hydrogen phosphate, 0.05-0.1 parts of ferrous sulfate and 0.05-0.08 parts of manganese sulfate to obtain a mixture;

[0021] B2, mixing the mixture of step B1 with distilled water in a mass ratio of 2-5:1, sterilizing by wet heat at 120-130° C. for 2-3 h, and cooling to room temperature to obtain a seed solid culture medium;

[0022] B3, mixing 30-50 parts of Trichoderma viride, 15-35 parts of Trichoderma reesei and 20-35 parts of Trichoderma longibrachiatum to obtain strains, inoculating the strains and the seed solid culture medium in a mass ratio of 5-10:100 into the seed solid culture medium, culturing at 25-35° C. and 75-80% humidity for 5-6 days to prepare mixed bacterial flora seeds;

[0023] B4, mixing a mixture of 2-5 parts of wheat bran, 3-8 parts of corn straw powder, 2-4 parts of peptone, 0.5-1 parts of leucine and 0.1-0.6 parts of glutamic acid with distilled water at a mass ratio of 1:70-100, sterilizing with wet heat at 120-130° C. for 2-3 hours, and cooling to room temperature to prepare a fermentation medium A;

[0024] B5, inoculating the mixed bacterial seed into fermentation medium A, the mass ratio of the mixed bacterial seed to the fermentation medium A is 5-15:100, the fermentation temperature is 30-35°C, the stirring speed is 100r / min, stirring and fermenting for 5-8 days, and taking the supernatant as the cellulase enzyme solution;

[0025] B6. The cellulase solution is vacuum dried for 8-9 hours at 2-5° C. and a vacuum degree of -0.075 to -0.085 MPa, crushed, and passed through a 60-150 mesh sieve to prepare cellulase.

[0026] Preferably, the preparation of enzymatic chitosan comprises the following steps:

[0027] C1. Grind 100-124 parts of yellow mealworm shell powder, 70-80 parts of river clam shell powder, 30-40 parts of earthworm powder, and 10-14 parts of oyster shell powder respectively, and pass through a 100-350 mesh sieve to obtain chitosan raw material powder;

[0028] C2, prepare 0.1-1.5 mol / L acetic acid-sodium acetate buffer, pH 4.6-6.5;

[0029] C3, mixing glacial acetic acid, citric acid and malic acid in a ratio of 21-51:70-100:15-23 to obtain a mixed acid, and mixing the mixed acid and water in a mass ratio of 1:20-120 to prepare an acid solution;

[0030] C4, mixing the chitosan raw material powder and the acid solution at a mass ratio of 1:25-70 and stirring for 24 hours, adjusting the pH to neutral with an acid-sodium acetate buffer to obtain a decalcified solution;

[0031] C5. Add 10-15 parts of Bacillus licheniformis, 20-30 parts of Beauveria bassiana, 10-15 parts of corn steep liquor, 5-10 parts of resistant dextrin and 10-20 parts of glucose to the decalcified solution, mix them at a material-liquid mass ratio of 1:50-200, stir and ferment them at 20-35°C for 24 hours, then add 5-12 parts of protease and 10-12 parts of cellulase, adjust the pH to 5.6, and perform complex enzymatic hydrolysis for 48 hours to prepare a chitosan solution.

[0032] C6. Dry the chitosan solution in vacuum at 65-80°C to obtain enzymatically hydrolyzed chitosan.

[0033] Preferably, the preparation of polyglutamic acid by Bacillus fermentation comprises the following steps:

[0034] D1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 10-25 parts of walnut bran powder, 5-10 parts of wheat bran, 30-50 parts of peanut skin powder, 10-12 parts of glutamine, 1-10 parts of complex enzyme, 2-3 parts of inorganic salt premix, complex probiotics and additives to obtain baking powder;

[0035] D2, prepare 0.01-0.1 mol / L potassium dihydrogen phosphate-potassium dihydrogen phosphate buffer, add 5-10 parts of sodium chloride, 20-35 parts of ferrous chloride, 30-45 parts of calcium phosphate, and 0.5-1.5 parts of citric acid, mix to form a mixed buffer salt, mix the baking powder and the mixed buffer salt at a mass volume ratio of 1:50-1500, and prepare a liquid culture medium;

[0036] D3. Mix 20-30 parts of Bacillus megaterium, 10-25 parts of Bacillus thuringiensis, and 21-35 parts of Bacillus laterosporus, and mix them with liquid culture medium at a mass volume ratio of 1:150-1200. Ferment in liquid state at 20-25°C for 48 hours, adjust the pH to 2-3 with citric acid, shake well and allow to precipitate for 12 hours, discard the supernatant, and fully dry the precipitate to obtain Bacillus fermented polyglutamic acid.

[0037] Preferably, the trace elements are mainly a composition composed of sodium chloride, calcium hydrogen phosphate, zinc sulfate, ferrous lactate and copper sulfate in any proportion.

[0038] Preferably, the complex amino acid comprises 1-4 parts of lysine, 2-5 parts of methionine and 1-3 parts of cystine.

[0039] Preferably, the vitamin complex is a composition mainly composed of vitamin E, vitamin A, vitamin B, vitamin C, vitamin D3, folic acid and niacin in any proportion.

[0040] The present invention has at least the following beneficial effects:

[0041] First, the present invention uses peanut skins, a by-product of peanut products, as fermentation raw materials, adds Bacillus licheniformis, Lactobacillus, yeast and Enterococcus faecalis as composite probiotics, adopts solid-liquid secondary fermentation for preparation, and uses cellulase, β-glucanase and other auxiliary degradation during the fermentation process to construct a microbial flora suitable for digestion and colonization of aquatic animals, supplement the probiotic flora in their intestines, enhance immunity to enhance disease resistance, and increase their digestion ability of feed, thereby improving the conversion rate.

[0042] Second, koi is a kind of precious ornamental fish, which has a beautiful body shape, colorful and high ornamental value. Most existing koi feeds are not prepared reasonably and add color-enhancing substances with unclear ingredients, which not only increase the feed cost, but also may endanger the growth and development of koi. Studies have shown that various factors such as light, health status, and feed nutrition can affect the body color of koi, but the effect of feed on its body color is more prominent. The present invention adds peanut skin pigment extract and utilizes the natural pigment substances in the peanut skin pigment extract to achieve reddening and brightening of the body color of koi, making koi more ornamental and commercially valuable.

[0043] Third, the chitosan prepared by the present invention using bacterial species and composite enzymatic hydrolysis has the effect of improving the resistance of koi and the survival rate. By feeding the feed prepared by the present invention, on the one hand, the problems of water quality deterioration and water nutrition imbalance in high-density breeding are avoided, the use of chemical drugs and antibiotics is reduced to reduce the resistance of pathogens, reduce the harm of fish diseases to precious ornamental fish, and reduce environmental pollution; on the other hand, the enzymatic chitosan prepared by the present invention can effectively improve the anti-oxidative stress ability of aquatic animals, improve the adaptability to environmental and water changes, and at the same time improve the total protein content of fish plasma, improve non-specific immunity to pathogens, and comprehensively improve the survival rate.

[0044] Fourthly, the present invention can not only turn waste into treasure, but also improve the comprehensive utilization value of peanuts, increase economic benefits, and is also conducive to the green and healthy development of animal husbandry.

[0045] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. DETAILED DESCRIPTION

[0046] The present invention is described in further detail below so that those skilled in the art can implement it according to the description.

[0047] It should be understood that the terms such as “having”, “including” and “comprising” used herein do not exclude the existence or addition of one or more other elements or combinations thereof.

[0048] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0049] A koi feed based on fermented peanut skins mainly comprises the following raw material components in parts by weight: 3-5 parts of peanut skin pigment extract, 20-30 parts of fermented peanut skins, 10-15 parts of soybean meal, 8-10 parts of corn flour, 2-3 parts of enzymatic chitosan, 0.5-0.8 parts of polyglutamic acid fermented by Bacillus, 0.2-0.4 parts of edible salt, 0.6-0.8 parts of baking soda, 0.1-0.3 parts of complex amino acids, 0.1-0.3 parts of complex vitamins and 0.2-0.3 parts of trace elements.

[0050] In another technical solution, the method for preparing the peanut skin pigment extract comprises the following steps:

[0051] S1. Wash, dry and crush the peanut skins to obtain raw material powder for later use;

[0052] S2, weigh 200g of raw material powder and 5L of pure water, put them into a beaker and mix them, add water as a conductive medium into the ultrasonic extraction container, put the beaker into the slot of the ultrasonic extraction container, turn on the ultrasonic generator, ultrasonicate for 15min, stop ultrasonicating, cool to room temperature, and obtain an extract;

[0053] S3. Add 75% ethanol solution to the extract, with the volume ratio of the extract to the ethanol solution being 150-200:70-100; shake well to mix, let stand for 12-24 hours, filter to remove the precipitated polysaccharides and proteins, and concentrate the filtrate at 60-70°C in a vacuum to obtain a peanut skin pigment extract.

[0054] In another technical solution, the method for preparing fermented peanut skins comprises the following steps:

[0055] A1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 5-10 parts of wheat bran, 30-50 parts of raw material powder, 1-10 parts of compound enzyme, 2-3 parts of inorganic salt premix, 1-5 parts of compound probiotics and 0.1-1 parts of additives to obtain baking powder;

[0056] A2. Mix the raw material powder and the baking powder evenly, add water to the mixture until the water content is 15-25wt%, maintain the fermentation temperature at 30-36°C, and perform ventilation fermentation for 3-4 days to obtain peanut skin fermentation liquid;

[0057] A3, mixing peanut skins, corn flour, peanut shells, walnut bran, compound enzyme and inorganic salt premix in a mass ratio of 900-1000:250-400:15-60:10-40:1:3 to obtain a solid fermentation medium;

[0058] A4. Peanut skin fermentation liquid: solid fermentation medium 200-378:622-800 are fully mixed, the fermentation temperature is 30-36°C, aeration fermentation is performed for 3-4 days, and fermented peanut skins are obtained after drying.

[0059] In another technical solution, the inorganic salt premix is ​​mainly composed of magnesium sulfate, sodium chloride, zinc sulfate, manganese sulfate, cupric chloride, cobalt chloride, ferrous sulfate, potassium dihydrogen phosphate, and calcium carbonate in any proportion.

[0060] In another technical solution, the composite probiotics mainly include 9-13 parts of Bacillus licheniformis, 6-10 parts of Lactobacillus, 7-11 parts of yeast, and 4-8 parts of Enterococcus faecalis; the number of effective live bacteria in the composite probiotics is ≥ 50 million / g.

[0061] In another technical solution, the additive is mainly composed of anhydrous glucose, calcium carbonate, calcium hydrogen phosphate, and anhydrous magnesium sulfate in any proportion.

[0062] In another technical solution, the complex enzyme includes: cellulase, pectinase and hemicellulase, wherein the mass ratio of the cellulase: pectinase: hemicellulase is 5-7:2:1.

[0063] In another technical scheme, the preparation of cellulase comprises the following steps:

[0064] B1, mix 40-70 parts of wheat bran, 10-15 parts of rice husks, 5-15 parts of corn steep liquor, 10-20 parts of soybean meal, 10-15 parts of yellow mealworm shell powder, 0.5-1.5 parts of sodium dodecyl sulfate, 0.5-1.5 parts of calcium chloride, 0.1-0.5 parts of dipotassium hydrogen phosphate, 0.05-0.1 parts of ferrous sulfate and 0.05-0.08 parts of manganese sulfate to obtain a mixture;

[0065] B2, mixing the mixture of step B1 with distilled water in a mass ratio of 2-5:1, sterilizing by wet heat at 120-130° C. for 2-3 h, and cooling to room temperature to obtain a seed solid culture medium;

[0066] B3, mixing 30-50 parts of Trichoderma viride, 15-35 parts of Trichoderma reesei and 20-35 parts of Trichoderma longibrachiatum to obtain strains, inoculating the strains and the seed solid culture medium in a mass ratio of 5-10:100 into the seed solid culture medium, culturing at 25-35° C. and 75-80% humidity for 5-6 days to prepare mixed bacterial flora seeds;

[0067] B4, mixing a mixture of 2-5 parts of wheat bran, 3-8 parts of corn straw powder, 2-4 parts of peptone, 0.5-1 parts of leucine and 0.1-0.6 parts of glutamic acid with distilled water at a mass ratio of 1:70-100, sterilizing with wet heat at 120-130° C. for 2-3 hours, and cooling to room temperature to prepare a fermentation medium A;

[0068] B5, inoculating the mixed bacterial seed into fermentation medium A, the mass ratio of the mixed bacterial seed to the fermentation medium A is 5-15:100, the fermentation temperature is 30-35°C, the stirring speed is 100r / min, stirring and fermenting for 5-8 days, and taking the supernatant as the cellulase enzyme solution;

[0069] B6. The cellulase solution is vacuum dried for 8-9 hours at 2-5° C. and a vacuum degree of -0.075 to -0.085 MPa, crushed, and passed through a 60-150 mesh sieve to prepare cellulase.

[0070] In another technical solution, the preparation of enzymatic chitosan comprises the following steps:

[0071] C1. Grind 100-124 parts of yellow mealworm shell powder, 70-80 parts of river clam shell powder, 30-40 parts of earthworm powder, and 10-14 parts of oyster shell powder respectively, and pass through a 100-350 mesh sieve to obtain chitosan raw material powder;

[0072] C2, prepare 0.1-1.5 mol / L acetic acid-sodium acetate buffer, pH 4.6-6.5;

[0073] C3, mixing glacial acetic acid, citric acid and malic acid in a ratio of 21-51:70-100:15-23 to obtain a mixed acid, and mixing the mixed acid and water in a mass ratio of 1:20-120 to prepare an acid solution;

[0074] C4, mixing the chitosan raw material powder and the acid solution at a mass ratio of 1:25-70 and stirring for 24 hours, adjusting the pH to neutral with an acid-sodium acetate buffer to obtain a decalcified solution;

[0075] C5. Add 10-15 parts of Bacillus licheniformis, 20-30 parts of Beauveria bassiana, 10-15 parts of corn steep liquor, 5-10 parts of resistant dextrin and 10-20 parts of glucose to the decalcified solution, mix them at a material-liquid mass ratio of 1:50-200, stir and ferment them at 20-35°C for 24 hours, then add 5-12 parts of protease and 10-12 parts of cellulase, adjust the pH to 5.6, and perform complex enzymatic hydrolysis for 48 hours to prepare a chitosan solution.

[0076] C6. Dry the chitosan solution in vacuum at 65-80°C to obtain enzymatically hydrolyzed chitosan.

[0077] In another technical solution, the preparation of polyglutamic acid by Bacillus fermentation comprises the following steps:

[0078] D1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 10-25 parts of walnut bran powder, 5-10 parts of wheat bran, 30-50 parts of peanut skin powder, 10-12 parts of glutamine, 1-10 parts of complex enzyme, 2-3 parts of inorganic salt premix, complex probiotics and additives to obtain baking powder;

[0079] D2, prepare 0.01-0.1 mol / L potassium dihydrogen phosphate-potassium dihydrogen phosphate buffer, add 5-10 parts of sodium chloride, 20-35 parts of ferrous chloride, 30-45 parts of calcium phosphate, and 0.5-1.5 parts of citric acid, mix to form a mixed buffer salt, mix the baking powder and the mixed buffer salt at a mass volume ratio of 1:50-1500, and prepare a liquid culture medium;

[0080] D3. Mix 20-30 parts of Bacillus megaterium, 10-25 parts of Bacillus thuringiensis, and 21-35 parts of Bacillus laterosporus, and mix them with liquid culture medium at a mass volume ratio of 1:150-1200. Ferment in liquid state at 20-25°C for 48 hours, adjust the pH to 2-3 with citric acid, shake well and allow to precipitate for 12 hours, discard the supernatant, and fully dry the precipitate to obtain Bacillus fermented polyglutamic acid.

[0081] In another technical solution, the trace elements are mainly a composition of sodium chloride, calcium hydrogen phosphate, zinc sulfate, ferrous lactate, and copper sulfate in any proportion.

[0082] In another technical solution, the complex amino acid comprises 1-4 parts of lysine, 2-5 parts of methionine, and 1-3 parts of cystine.

[0083] In another technical solution, the complex vitamin is mainly a composition of vitamin E, vitamin A, vitamin B, vitamin C, vitamin D3, folic acid and niacin in any proportion.

[0084] Example 1

[0085] A koi feed based on fermented peanut skins, which mainly includes the following raw material components: 3g peanut skin pigment extract, 20g fermented peanut skins, 10g soybean meal, 8g corn flour, 2g enzymatic chitosan, 0.5g Bacillus fermented polyglutamic acid, 0.2g edible salt, 0.6g baking soda, 0.1g complex amino acids, 0.1g complex vitamins and 0.2g trace elements.

[0086] Furthermore, in this embodiment, the method for preparing the peanut skin pigment extract comprises the following steps:

[0087] S1. Wash, dry and crush the peanut skins to obtain raw material powder for later use;

[0088] S2, weigh 200g of raw material powder and 5L of pure water, put them into a beaker and mix them, add water as a conductive medium into the ultrasonic extraction container, put the beaker into the slot of the ultrasonic extraction container, turn on the ultrasonic generator, ultrasonicate for 15min, stop ultrasonicating, cool to room temperature, and obtain an extract;

[0089] S3. Add 75% ethanol solution to the extract, with the volume ratio of the extract to the ethanol solution being 150:70; shake well to mix, let stand for 12 hours, filter to remove the precipitated polysaccharides and proteins, and concentrate the filtrate at 60°C in a vacuum to obtain the peanut skin pigment extract.

[0090] Furthermore, in this embodiment, the method for preparing fermented peanut skins comprises the following steps:

[0091] A1. Mix 10 g corn starch, 20 g peanut skin pigment extract, 5 g wheat bran, 30 g raw material powder, 1 g compound enzyme, 2 g inorganic salt premix, 1 g compound probiotics and 0.1 g additive to obtain baking powder;

[0092] A2. Mix the raw material powder and the baking powder evenly, add water to the mixture until the water content is 15wt%, maintain the fermentation temperature at 30°C, and ferment for 3 days to obtain peanut skin fermentation liquid;

[0093] A3, mixing peanut skins, corn flour, peanut shells, walnut bran, compound enzyme and inorganic salt premix in a mass ratio of 900:250-400:15:10:1 to obtain a solid fermentation medium;

[0094] A4. Peanut skin fermentation liquid and solid fermentation medium are fully mixed in a ratio of 200:622. The fermentation temperature is 30°C. Aeration and fermentation are performed for 3 days. After drying, fermented peanut skins are obtained.

[0095] Furthermore, in this embodiment, the inorganic salt premix is ​​mainly composed of magnesium sulfate, sodium chloride, zinc sulfate, manganese sulfate, cupric chloride, cobalt chloride, ferrous sulfate, potassium dihydrogen phosphate, and calcium carbonate in a ratio of 1:1:1:1:1:1:1:1:1.

[0096] Furthermore, in this embodiment, the composite probiotics mainly include 9g of Bacillus licheniformis, 6g of Lactobacillus, 7g of yeast, and 4g of Enterococcus faecalis; the number of effective live bacteria in the composite probiotics is 50 million / g.

[0097] Furthermore, in this embodiment, the additive is mainly composed of anhydrous glucose, calcium carbonate, calcium hydrogen phosphate, and anhydrous magnesium sulfate in a ratio of 1:1:1:1.

[0098] Furthermore, in this embodiment, the complex enzyme includes: cellulase, pectinase and hemicellulase, wherein the mass ratio of the cellulase: pectinase: hemicellulase is 5:2:1.

[0099] Further, in this embodiment, the preparation of cellulase comprises the following steps:

[0100] B1, 40 g of wheat bran, 10 g of rice husk, 5 g of corn steep liquor, 10 g of soybean meal, 10 g of mealworm hull powder, 0.5 g of sodium dodecyl sulfate, 0.5 g of calcium chloride, 0.1 g of dipotassium hydrogen phosphate, 0.05 g of ferrous sulfate and 0.05 g of manganese sulfate were mixed to obtain a mixture;

[0101] B2, mixing the mixture of step B1 with distilled water in a mass ratio of 2:1, sterilizing at 120° C. for 2 h, and cooling to room temperature to obtain a seed solid culture medium;

[0102] B3, 30g of Trichoderma viride, 15g of Trichoderma reesei and 20g of Trichoderma longibrachiatum were mixed to obtain strains, and the strains were inoculated into the seed solid culture medium at a mass ratio of 5:100, and cultured in an environment of 25°C and 75% humidity for 5 days to prepare mixed bacterial flora seeds;

[0103] B4, mix a mixture of 2 g wheat bran, 3 g corn straw powder, 2 g peptone, 0.5 g leucine and 0.1 g glutamic acid with distilled water at a mass ratio of 1:70, sterilize at 120°C for 2 h, and cool to room temperature to prepare fermentation medium A;

[0104] B5, inoculating the mixed bacterial seed into fermentation medium A, the mass ratio of the mixed bacterial seed to the fermentation medium A is 5:100, the fermentation temperature is 30° C., the stirring speed is 100 r / min, stirring and fermenting for 5 days, and taking the supernatant as the cellulase enzyme solution;

[0105] B6. The cellulase solution was vacuum dried for 8 h at 2° C. and a vacuum degree of -0.075 MPa, crushed, and passed through a 60-mesh sieve to prepare cellulase.

[0106] Further, in this embodiment, the preparation of enzymatic chitosan comprises the following steps:

[0107] C1. Grind 100 g of mealworm shell powder, 70 g of river clam shell powder, 30 g of earthworm powder, and 10 g of oyster shell powder respectively, and pass through a 100-mesh sieve to obtain chitosan raw material powder;

[0108] C2, prepare 0.1 mol / L acetic acid-sodium acetate buffer, pH 4.6;

[0109] C3, mixing glacial acetic acid, citric acid and malic acid in a ratio of 21:70:15 to obtain a mixed acid, and mixing the mixed acid and water in a mass ratio of 1:20 to prepare an acid solution;

[0110] C4, mixing the chitosan raw material powder and the acid solution at a mass ratio of 1:25 and stirring for 24 hours, adjusting the pH to neutral with an acid-sodium acetate buffer to obtain a decalcified solution;

[0111] C5. Add 10 g of Bacillus licheniformis, 20 g of Beauveria bassiana, 10 g of corn steep liquor, 5 g of resistant dextrin and 10 g of glucose to the decalcified solution, mix them at a material-liquid mass ratio of 1:50, stir and ferment them at 20°C for 24 h, then add 5 g of protease and 10 g of cellulase, adjust the pH to 5.6, and perform complex enzymatic hydrolysis for 48 h to prepare a chitosan solution.

[0112] C6. Dry the chitosan solution in vacuum at 65°C to obtain enzymatically hydrolyzed chitosan.

[0113] Further, in this embodiment, the preparation of polyglutamic acid by Bacillus fermentation includes the following steps:

[0114] D1, mix 10g corn starch, 20g peanut skin pigment extract, 10g walnut bran powder, 5g wheat bran, 30g peanut skin powder, 10g glutamine, 1g complex enzyme, 2g inorganic salt premix, 1g complex probiotics and 0.1g additives to obtain baking powder;

[0115] D2, prepare 0.01 mol / L potassium dihydrogen phosphate-potassium dihydrogen phosphate buffer, add 5 g of sodium chloride, 20 g of ferrous chloride, 30 g of calcium phosphate, and 0.5 g of citric acid, mix to form a mixed buffer salt, mix the baking powder and the mixed buffer salt at a mass volume ratio of 1:50 to prepare a liquid culture medium;

[0116] D3. Mix 20 g of Bacillus megaterium, 10 g of Bacillus thuringiensis, and 21 g of Bacillus laterosporus, and mix with liquid culture medium at a mass volume ratio of 1:150. Ferment in liquid state at 20°C for 48 h, adjust the pH to 2 with citric acid, shake well and allow to precipitate for 12 h, discard the supernatant, and fully dry the precipitate to obtain Bacillus fermented polyglutamic acid.

[0117] Furthermore, in this embodiment, the trace elements are mainly composed of sodium chloride, calcium hydrogen phosphate, zinc sulfate, ferrous lactate, and copper sulfate in a ratio of 1:1:1:1:1.

[0118] Furthermore, in this embodiment, the composite amino acid includes 1 g of lysine, 2 g of methionine, and 1 g of cystine.

[0119] Furthermore, in this embodiment, the complex vitamin is mainly composed of vitamin E, vitamin A, vitamin B, vitamin C, vitamin D3, folic acid, and niacin in a ratio of 1:1:1:1:1:1:1.

[0120] Example 2

[0121] A koi feed based on fermented peanut skins mainly comprises the following raw material components by weight: 5g peanut skin pigment extract, 30g fermented peanut skins, 15g soybean meal, 10g corn flour, 3g enzymatic chitosan, 0.8g Bacillus fermented polyglutamic acid, 0.4g edible salt, 0.8g baking soda, 0.3g complex amino acids, 0.3g complex vitamins and 0.3g trace elements.

[0122] Furthermore, in this embodiment, the method for preparing the peanut skin pigment extract comprises the following steps:

[0123] S1. Wash, dry and crush the peanut skins to obtain raw material powder for later use;

[0124] S2, weigh 200g of raw material powder and 5L of pure water, put them into a beaker and mix them, add water as a conductive medium into the ultrasonic extraction container, put the beaker into the slot of the ultrasonic extraction container, turn on the ultrasonic generator, ultrasonicate for 15min, stop ultrasonicating, cool to room temperature, and obtain an extract;

[0125] S3. Add 75% ethanol solution to the extract with a volume ratio of 200:100. Shake well to mix, let stand for 24 hours, filter to remove precipitated polysaccharides and proteins, and concentrate the filtrate at 70°C in a vacuum to obtain peanut skin pigment extract.

[0126] Furthermore, in this embodiment, the method for preparing fermented peanut skins comprises the following steps:

[0127] A1. Mix 15 g corn starch, 30 g peanut skin pigment extract, 10 g wheat bran, 50 g raw material powder, 10 g compound enzyme, 3 g inorganic salt premix, 5 g compound probiotics and 1 g additive to obtain baking powder;

[0128] A2. Mix the raw material powder and the baking powder evenly, add water to the mixture until the water content is 25wt%, maintain the fermentation temperature at 36°C, and ferment with ventilation for 4 days to obtain peanut skin fermentation liquid;

[0129] A3, mixing peanut skins, corn flour, peanut shells, walnut bran, compound enzyme and inorganic salt premix in a mass ratio of 1000:400:60:40:1:3 to obtain a solid fermentation medium;

[0130] A4. Peanut skin fermentation liquid and solid fermentation medium are fully mixed in a ratio of 378:800. The fermentation temperature is 36°C. Aeration and fermentation are performed for 4 days. After drying, fermented peanut skins are obtained.

[0131] Furthermore, in this embodiment, the inorganic salt premix is ​​mainly composed of magnesium sulfate, sodium chloride, zinc sulfate, manganese sulfate, cupric chloride, cobalt chloride, ferrous sulfate, potassium dihydrogen phosphate, and calcium carbonate in a ratio of 1:2:0.5:0.5:0.3:0.1:1:1:1.

[0132] Furthermore, in this embodiment, the composite probiotics mainly include 13g of Bacillus licheniformis, 10g of Lactobacillus, 11g of yeast, and 8g of Enterococcus faecalis; the number of effective live bacteria in the composite probiotics is 50 million / g.

[0133] Furthermore, in this embodiment, the additive is mainly composed of anhydrous glucose, calcium carbonate, calcium hydrogen phosphate, and anhydrous magnesium sulfate in an arbitrary ratio of 1:0.5:0.5:1.

[0134] Furthermore, in this embodiment, the complex enzyme includes: cellulase, pectinase and hemicellulase, wherein the mass ratio of the cellulase: pectinase: hemicellulase is 7:2:1.

[0135] Further, in this embodiment, the preparation of cellulase comprises the following steps:

[0136] B1, 70g of wheat bran, 15g of rice husk, 15g of corn steep liquor, 20g of soybean meal, 15g of yellow mealworm shell powder, 1.5g of sodium dodecyl sulfate, 1.5g of calcium chloride, 0.5g of dipotassium hydrogen phosphate, 0.1g of ferrous sulfate and 0.08g of manganese sulfate were mixed to obtain a mixture;

[0137] B2, mixing the mixture of step B1 with distilled water in a mass ratio of 5:1, sterilizing at 130° C. for 3 h, and cooling to room temperature to obtain a seed solid culture medium;

[0138] B3, 50g of Trichoderma viride, 35g of Trichoderma reesei and 35g of Trichoderma longibrachiatum were mixed to obtain strains, and the strains were inoculated into the seed solid culture medium at a mass ratio of 10:100, and cultured at 35°C and 80% humidity for 6 days to prepare mixed bacterial flora seeds;

[0139] B4, mix a mixture of 5 g wheat bran, 8 g corn straw powder, 4 g peptone, 1 g leucine and 0.6 g glutamic acid with distilled water at a mass ratio of 1:100, sterilize at 130°C for 3 h, and cool to room temperature to prepare fermentation medium A;

[0140] B5, inoculating the mixed bacterial seed into fermentation medium A, the mass ratio of the mixed bacterial seed to the fermentation medium A is 15:100, the fermentation temperature is 35° C., the stirring speed is 100 r / min, stirring and fermenting for 8 days, and taking the supernatant as the cellulase enzyme solution;

[0141] B6. The cellulase solution was vacuum dried for 9 h at 5° C. and a vacuum degree of -0.085 MPa, crushed, and passed through a 150-mesh sieve to prepare cellulase.

[0142] Further, in this embodiment, the preparation of enzymatic chitosan comprises the following steps:

[0143] C1. Grind 124 g of mealworm shell powder, 80 g of river clam shell powder, 40 g of earthworm powder, and 14 g of oyster shell powder respectively, and pass through a 350-mesh sieve to obtain chitosan raw material powder;

[0144] C2, prepare 1.5 mol / L acetic acid-sodium acetate buffer, pH 6.5;

[0145] C3, mixing glacial acetic acid, citric acid and malic acid in a ratio of 51:100:23 to obtain a mixed acid, and mixing the mixed acid and water in a mass ratio of 1:120 to prepare an acid solution;

[0146] C4, mixing the chitosan raw material powder and the acid solution at a mass ratio of 1:70 and stirring for 24 hours, adjusting the pH to neutral with an acid-sodium acetate buffer to obtain a decalcified solution;

[0147] C5. Add 15 g of Bacillus licheniformis, 30 g of Beauveria bassiana, 15 g of corn steep liquor, 10 g of resistant dextrin and 20 g of glucose to the decalcified solution, mix them at a material-liquid mass ratio of 1:200, stir and ferment at 35 °C for 24 h, then add 12 g of protease and 12 g of cellulase, adjust the pH to 5.6, and perform complex enzymatic hydrolysis for 48 h to prepare a chitosan solution.

[0148] C6. Dry the chitosan solution in vacuum at 80°C to obtain enzymatically hydrolyzed chitosan.

[0149] Further, in this embodiment, the preparation of polyglutamic acid by Bacillus fermentation includes the following steps:

[0150] D1, 15g corn starch, 30g peanut skin pigment extract, 25g walnut bran powder, 10g wheat bran, 50g peanut skin powder, 12g glutamine, 10g complex enzyme, 3g inorganic salt premix, 2g compound probiotics and 0.1g additive were mixed to obtain baking powder;

[0151] D2, prepare 0.1 mol / L potassium dihydrogen phosphate-potassium dihydrogen phosphate buffer, add 10 g of sodium chloride, 35 g of ferrous chloride, 45 g of calcium phosphate, and 1.5 g of citric acid, mix to form a mixed buffer salt, mix the baking powder and the mixed buffer salt at a mass volume ratio of 1:1500 to prepare a liquid culture medium;

[0152] D3. Mix 30 g of Bacillus megaterium, 25 g of Bacillus thuringiensis and 35 g of Bacillus laterosporus, and mix with liquid culture medium at a mass volume ratio of 1:1200. Ferment in liquid state at 25°C for 48 h. Adjust the pH to 3 with citric acid. Shake well and let the sediment stand for 12 h. Discard the supernatant and dry the sediment thoroughly to obtain Bacillus fermented polyglutamic acid.

[0153] Furthermore, in this embodiment, the trace elements are mainly composed of sodium chloride, calcium hydrogen phosphate, zinc sulfate, ferrous lactate, and copper sulfate in a ratio of 2:1:0.5:2:0.3.

[0154] Furthermore, in this embodiment, the complex amino acids include 4 g of lysine, 5 g of methionine, and 3 g of cystine.

[0155] Furthermore, in this embodiment, the complex vitamin is mainly composed of vitamin E, vitamin A, vitamin B, vitamin C, vitamin D3, folic acid, and niacin in a ratio of 3:1:1:5:2:3:3.

[0156] Comparative Example 1

[0157] Prepared according to the method of Example 2, except that no peanut skin pigment extract was contained.

[0158] Comparative Example 2

[0159] Prepared according to the method of Example 2, except that fermented peanut skins are not included.

[0160] Comparative Example 3

[0161] The method of Example 2 was used for preparation, except that enzymatically degradable chitosan was not contained.

[0162] Comparative Example 4

[0163] The method of Example 2 was used for preparation, except that polyglutamic acid was not fermented by Bacillus.

[0164] Comparative Example 5

[0165] Prepared according to the method of Example 2, the difference is that the peanut skin pigment extract is replaced by peanut skin, and the fermented peanut skin is replaced by peanut skin.

[0166] Comparative Example 6

[0167] Continue to feed the diet without the color enhancing product.

[0168] The raw material components of Comparative Examples 1-5 and Example 2 were added with appropriate amount of water and granulated by a granulator, and the particle size was 2.0 mm. The red and white koi were fed with color-enhancing feed for the first 6 weeks, and with feed without color-enhancing products for the next 2 weeks, once a day in the morning and evening; and then the red and white koi were fed with feed prepared in Example 2 and Comparative Examples 1-5, respectively.

[0169] 1. The growth performance of red and white koi was measured. The results are shown in Table 1 below.

[0170] Table 1 Growth performance of red and white koi

[0171]

[0172]

[0173] As can be seen from the results in Table 1, the results of Example 2 and Comparative Example 1 show that adding peanut skin pigment extract to the feed components has almost no effect on the growth of red and white koi. The results of Example 2 and Comparative Example 2 show that adding fermented peanut skins to the feed components has the effect of promoting the growth of red and white koi and reducing the feed coefficient. The results of Example 2 and Comparative Example 3 show that enzymatic chitosan has the effect of improving the survival rate of red and white koi. The results of Example 2 and Comparative Example 4 show that fermented glutamic acid has an attractant effect and increases the feeding rate of red and white koi. The results of Example 2 and Comparative Example 5 show that the combined use of the peanut skin pigment extract prepared by the present invention and fermented peanut skins has a promoting effect on the growth of red and white koi. The results of Example 2 and Comparative Example 6 show that the feed prepared by the present invention has better growth performance on red and white koi than ordinary feed.

[0174] 2. Use a colorimeter to measure the red color of the red and white koi. The specific method is to wipe the red part of the fish body, then place the colorimeter close to the fish body, and then read the value. The larger the a* value, the more red it is. The results are shown in Table 2.

[0175] Table 2 Body color results

[0176] Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Before feeding 15.26 15.12 15.46 15.33 15.51 15.11 15.21 After feeding 20.31 16.52 18.01 20.01 18.82 15.95 15.20

[0177] Note: Before feeding refers to the end of feeding the feed without adding the color-enhancing product for 2 weeks; after feeding refers to the end of feeding the feed prepared by the present invention for 8 weeks.

[0178] From the results in Table 2, it can be seen that the results of Example 2 and Comparative Example 1 show that adding peanut skin pigment extract to the feed can significantly increase the a* value, indicating that the peanut skin pigment extract has a significant color enhancement effect. The results of Example 2 and Comparative Example 2 show that fermented peanut skins also have a certain color enhancement effect on red and white koi. The results of Example 2 and Comparative Example 3 show that enzymatic chitosan has almost no effect on the color enhancement of red and white koi. The results of Example 2 and Comparative Example 4 show that fermented polyglutamic acid has an effect on the color enhancement of red and white koi. The possible reason is that the food attractant effect of fermented polyglutamic acid increases the food intake of red and white koi, thereby enhancing the color enhancement effect. The results of Example 2 and Comparative Example 5 show that directly feeding peanut skins has almost no effect on the color enhancement of red and white koi.

[0179] 3. The components of Example 2, Comparative Example 3 and Comparative Example 6 were granulated with water and fed to red and white koi for 8 weeks. The superoxide dismutase activity in the hepatopancreas was measured. The results are shown in Table 3.

[0180] Table 3

[0181]

[0182] From the results in Table 3, it can be seen that the results of Example 2 and Comparative Example 6 show that the feed components of the present invention have the effect of improving the activity of superoxide dismutase. The results of Example 2 and Comparative Example 3 show that adding enzymatic chitosan to the feed can improve the activity of superoxide dismutase, thereby enhancing the antioxidant capacity of koi.

[0183] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to specific details.

Claims

1. Koi feed based on fermented peanut skins, characterized in that, The invention mainly consists of the following raw materials in parts by weight: 3-5 parts of peanut skin pigment extract, 20-30 parts of fermented peanut skin, 10-15 parts of soybean meal, 8-10 parts of corn flour, 2-3 parts of enzymatic chitosan, 0.5-0.8 parts of polyglutamic acid fermented by Bacillus, 0.2-0.4 parts of edible salt, 0.6-0.8 parts of baking soda, 0.1-0.3 parts of complex amino acids, 0.1-0.3 parts of complex vitamins and 0.2-0.3 parts of trace elements; The peanut skins are washed, dried and crushed to obtain raw material powder; The method for preparing fermented peanut skins comprises the following steps: A1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 5-10 parts of wheat bran, 30-50 parts of raw material powder, 1-10 parts of compound enzyme, 2-3 parts of inorganic salt premix, 1-5 parts of compound probiotics and 0.1-1 parts of additives to obtain baking powder; A2. Mix the raw material powder and the baking powder evenly, add water to the mixture until the water content is 15-25wt%, maintain the fermentation temperature at 30-36°C, and perform ventilation fermentation for 3-4 days to obtain peanut skin fermentation liquid; A3, mixing peanut skins, corn flour, peanut shells, walnut bran, compound enzyme and inorganic salt premix in a mass ratio of 900-1000:250-400:15-60:10-40:1:3 to obtain a solid fermentation medium; A4. Peanut skin fermentation liquid: solid fermentation medium 200-378:622-800 are fully mixed, the fermentation temperature is 30-36°C, aeration fermentation is performed for 3-4 days, and fermented peanut skins are obtained after drying.

2. The koi feed based on fermented peanut skins according to claim 1, characterized in that: The method for preparing the peanut skin pigment extract comprises the following steps: S1. Wash, dry and crush the peanut skins to obtain raw material powder for later use; S2, weigh 200g of raw material powder and 5L of pure water, put them into a beaker and mix them, add water as a conductive medium into the ultrasonic extraction container, put the beaker into the slot of the ultrasonic extraction container, turn on the ultrasonic generator, ultrasonicate for 15min, stop ultrasonicating, cool to room temperature, and obtain an extract; S3. Add 75% ethanol solution to the extract with a volume ratio of 150-200:70-100. Shake well to mix, let stand for 12-24 hours, filter to remove precipitated polysaccharides and proteins, and concentrate the filtrate at 60-70°C in a vacuum to obtain peanut skin pigment extract.

3. The koi feed based on fermented peanut skins according to claim 1, characterized in that: The complex enzyme comprises: cellulase, pectinase and hemicellulase, wherein the mass ratio of the cellulase:pectinase:hemicellulase is 5-7:2:

1.

4. The koi feed based on fermented peanut skins according to claim 3, characterized in that: The preparation of cellulase comprises the following steps: B1, mix 40-70 parts of wheat bran, 10-15 parts of rice husks, 5-15 parts of corn steep liquor, 10-20 parts of soybean meal, 10-15 parts of yellow mealworm shell powder, 0.5-1.5 parts of sodium dodecyl sulfate, 0.5-1.5 parts of calcium chloride, 0.1-0.5 parts of dipotassium hydrogen phosphate, 0.05-0.1 parts of ferrous sulfate and 0.05-0.08 parts of manganese sulfate to obtain a mixture; B2, mixing the mixture of step B1 with distilled water in a mass ratio of 2-5:1, sterilizing by wet heat at 120-130°C for 2-3 h, and cooling to room temperature to obtain a seed solid culture medium; B3, 30-50 parts of Trichoderma viride, 15-35 parts of Trichoderma reesei and 20-35 parts of Trichoderma longibrachiatum are mixed to obtain strains, the strains and the seed solid culture medium are inoculated into the seed solid culture medium at a mass ratio of 5-10:100, and cultured in an environment of 25-35° C. and 75-80% humidity for 5-6 days to prepare mixed bacterial flora seeds; B4, mixing a mixture of 2-5 parts of wheat bran, 3-8 parts of corn straw powder, 2-4 parts of peptone, 0.5-1 parts of leucine and 0.1-0.6 parts of glutamic acid with distilled water at a mass ratio of 1:70-100, sterilizing with wet heat at 120-130°C for 2-3 h, and cooling to room temperature to prepare a fermentation medium A; B5, inoculating the mixed bacterial seed into fermentation medium A, the mass ratio of the mixed bacterial seed to the fermentation medium A is 5-15:100, the fermentation temperature is 30-35°C, the stirring speed is 100 r / min, stirring and fermenting for 5-8 days, and taking the supernatant as the cellulase enzyme solution; B6. The cellulase solution is dried under vacuum at 2-5°C and a vacuum degree of -0.075 to -0.085 MPa for 8 to 9 hours, crushed, and passed through a 60-150 mesh sieve to prepare cellulase.

5. The koi feed based on fermented peanut skins according to claim 4, characterized in that: The preparation of enzymatic chitosan comprises the following steps: C1. Grind 100-124 parts of yellow mealworm shell powder, 70-80 parts of river clam shell powder, 30-40 parts of earthworm powder, and 10-14 parts of oyster shell powder respectively, and pass through a 100-350 mesh sieve to obtain chitosan raw material powder; C2, prepare 0.1-1.5 mol / L acetic acid-sodium acetate buffer, pH 4.6-6.5; C3, mixing glacial acetic acid, citric acid and malic acid in a ratio of 21-51:70-100:15-23 to obtain a mixed acid, and mixing the mixed acid and water in a mass ratio of 1:20-120 to prepare an acid solution; C4, mixing the chitosan raw material powder and the acid solution at a mass ratio of 1:25-70 and stirring for 24 hours, adjusting the pH to neutral with an acid-sodium acetate buffer to obtain a decalcified solution; C5. Add 10-15 parts of Bacillus licheniformis, 20-30 parts of Beauveria bassiana, 10-15 parts of corn steep liquor, 5-10 parts of resistant dextrin, and 10-20 parts of glucose to the decalcified solution, mix them at a material-liquid mass ratio of 1:50-200, stir and ferment them at 20-35° C. for 24 hours, then add 5-12 parts of protease and 10-12 parts of cellulase, adjust the pH to 5.6, and perform compound enzymolysis for 48 hours to prepare a chitosan solution; C6. Dry the chitosan solution in vacuum at 65-80°C to obtain enzymatically hydrolyzed chitosan.

6. The koi feed based on fermented peanut skins according to claim 1, characterized in that: The preparation of polyglutamic acid by Bacillus fermentation comprises the following steps: D1. Mix 10-15 parts of corn starch, 20-30 parts of peanut skin pigment extract, 10-25 parts of walnut bran powder, 5-10 parts of wheat bran, 30-50 parts of peanut skin powder, 10-12 parts of glutamine, 1-10 parts of complex enzyme, 2-3 parts of inorganic salt premix, complex probiotics and additives to obtain baking powder; D2, prepare 0.01-0.1 mol / L potassium dihydrogen phosphate-potassium dihydrogen phosphate buffer, add 5-10 parts of sodium chloride, 20-35 parts of ferrous chloride, 30-45 parts of calcium phosphate, and 0.5-1.5 parts of citric acid, mix to form a mixed buffer salt, mix the baking powder and the mixed buffer salt at a mass volume ratio of 1:50-1500, and prepare a liquid culture medium; D3. Mix 20-30 parts of Bacillus megaterium, 10-25 parts of Bacillus thuringiensis, and 21-35 parts of Bacillus laterosporus, and mix them with liquid culture medium at a mass volume ratio of 1:150-1200. Ferment in liquid state at 20-25°C for 48 hours, adjust the pH to 2-3 with citric acid, shake well and allow to precipitate for 12 hours, discard the supernatant, and fully dry the precipitate to obtain Bacillus fermented polyglutamic acid.

7. The koi feed based on fermented peanut skins according to claim 1, characterized in that: The trace elements are mainly a composition of sodium chloride, calcium hydrogen phosphate, zinc sulfate, ferrous lactate and copper sulfate in any proportion.

8. The koi feed based on fermented peanut skins according to claim 1, characterized in that: The complex amino acids include 1-4 parts of lysine, 2-5 parts of methionine, and 1-3 parts of cystine.

9. The koi feed based on fermented peanut skins according to claim 1, characterized in that: Multivitamins are mainly composed of vitamin E, vitamin A, vitamin B, vitamin C, vitamin D3, folic acid and niacin in any proportions.

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