A preparation method and preparation equipment of composite fermentation product

Abstract

The present invention relates to a preparation method and preparation equipment of a composite fermentation product. After a fruit and vegetable mixture is crushed, cellulase is added, and after adding water and boiling, the mixture is extracted and filtered to obtain a filter residue and a filtrate. The filtrate is concentrated under reduced pressure and spray-dried to obtain a fruit and vegetable water extract; the fiber mixture is crushed and expanded to obtain an expanded fiber matrix; the filter residue and the expanded fiber matrix are uniformly mixed, inoculated with composite fungi, and aerobically fermented to obtain a cellulase complex; the fruit and vegetable water extract and the cellulase complex are mixed, inoculated with composite bacteria, and anaerobic fermentation is performed to obtain a composite fermentation product. The fruit and vegetable mixture and the fiber mixture are crushed by using a dedicated preparation equipment. The preparation method of the composite fermentation product has the advantages of high degradation efficiency, good stability, and environmental friendliness. The composite fermentation product prepared by the preparation method and preparation equipment of the composite fermentation product of the present invention is used to produce Albas goat feed, which can significantly improve the utilization rate and nutritional value of roughage and improve the quality of mutton.

Description

Technical Field

[0001] The invention relates to the technical field of animal breeding feed, and in particular to a preparation method and preparation equipment of a composite fermentation product. Background Art

[0002] With the development of modern animal husbandry, the demand for high-quality livestock products is growing, especially the market demand for high-quality mutton. As a unique breed of Otog Banner, Ordos City, Inner Mongolia, the Albas goat enjoys the reputation of "Ginseng in Meat" and "Fiber Gem" in the international market for its tender meat, high protein, fresh and refreshing taste, and high-quality cashmere. However, the traditional natural grazing breeding model often has problems such as low feed utilization and reduced meat quality, which restricts the sustainable development of the Albas goat industry. Therefore, developing new ecological green feed, improving breeding models, and improving mutton quality have become important issues that need to be solved urgently.

[0003] At present, the breeding of Albas goats mainly relies on natural grazing in desert grasslands. Although this traditional model can make full use of natural resources, it is greatly affected by natural factors such as climate and season, and it is difficult to achieve large-scale and standardized production. In addition, with the expansion of breeding scale, barn breeding has gradually become the mainstream, but goats are prone to over-fat under barn conditions, resulting in poor meat quality and affecting the market competitiveness of products. High-quality mutton requires not only tender meat and delicious taste, but also high nutritional value, such as rich in trace elements such as iron and amino acids, and low fat and cholesterol content. To achieve this goal, it is necessary to change the traditional breeding model and introduce a more scientific and environmentally friendly breeding method. At the same time, developing new ecological green feed, improving feed utilization, and reducing environmental pollution are also important ways to improve the quality of mutton. Summary of the invention

[0004] The purpose of the present invention is to provide a method and equipment for preparing a composite fermented product, so as to solve the technical problem that the meat of the current Albas goats raised in sheds has poor quality.

[0005] The technical problem solved by the present invention can be achieved by adopting the following solutions:

[0006] In one aspect, the present invention provides a method for preparing a composite fermentation product, comprising the following steps:

[0007] S1, preparing fruit and vegetable water extracts, crushing the fruit and vegetable mixture, adding cellulase, boiling with water, extracting, filtering to obtain a filter residue and a filtrate, and concentrating the filtrate under reduced pressure and spray drying to obtain a fruit and vegetable water extract;

[0008] S2, preparing an expanded fiber matrix, crushing and expanding the fiber mixture to obtain an expanded fiber matrix;

[0009] S3, preparing a cellulase complex, uniformly mixing the filter residue obtained in S1 and the expanded fiber matrix obtained in S2, inoculating the composite fungus and aerobically fermenting for 5-10 days to obtain a cellulase complex;

[0010] S4, preparing a composite fermentation product, mixing the fruit and vegetable water extract obtained in S1 and the cellulase complex obtained in S3, inoculating composite bacteria and performing anaerobically fermentation for 30-35 days to obtain a composite fermentation product.

[0011] Furthermore: the fruit and vegetable mixture is selected from one or more of celery, cucumber, apple, strawberry, grape, peach, burdock, carrot and purslane.

[0012] Further: the fiber mixture is selected from one or more of Caragana korshinskii, Salix psammophila, Moringa oleifera, tomato residue, Artemisia argyi, corn grass, alfalfa, Leymus chinensis, and Sophora alopecuroides.

[0013] Further: the composite fungus is selected from one or more of Aspergillus niger, Aspergillus oryzae, Penicillium funiculum, Trichoderma reesei, Trichoderma viride, Phanerochaete chrysosporium, lignin peroxidase, manganese peroxidase, and laccase, and the composite fungus includes at least one fungus.

[0014] Further: the composite bacteria is selected from white Ruminococcus, yellow Ruminococcus, succinic acid producing Bacteroides, fiber-soluble Butyrivibrio, Lactobacillus plantarum, Lactobacillus buchneri, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Saccharomyces cerevisiae, and one or more of endofibrosc, exofibrosc, cellobiase, xylanase, mannanase, pectinase, and arabinosidase, and the composite bacteria includes at least one bacterium.

[0015] On the other hand, the present invention provides a preparation device for a composite fermented product, which is used to implement the pulverizing steps in S1 and S2 above, and includes a fruit and vegetable mixture pulverizing device and a fiber mixture pulverizing device. The fruit and vegetable mixture pulverizing device and the fiber mixture pulverizing device have the same structure, and both include a cylinder, a spline shaft is rotatably installed in the cylinder, a spline sleeve that can slide along the spline shaft is sleeved on the spline shaft, a first pulverizing blade is fixed to the spline sleeve through a connecting assembly, the connecting assembly includes a connecting ring fixed on the spline sleeve and a knife seat sleeved on the outside of the connecting ring, an upper clamping plate and a lower clamping plate are detachably fixed on the connecting ring, the knife seat is clamped and fixed between the upper clamping plate and the lower clamping plate, the first pulverizing blade includes a cutting portion detachably fixed on the knife seat and a striking portion rotatably connected to the cutting portion, and a second pulverizing blade is fixedly installed in the cylinder;

[0016] A bottom bracket is fixedly installed in the cylinder, a lifting seat is fixedly connected to the lower end of the spline sleeve, the bottom bracket has a wavy upper edge, and an arc-shaped protrusion that can slide along the wavy upper edge of the bottom bracket is fixedly connected to the lower end of the lifting seat.

[0017] Furthermore: the preparation equipment also includes a driving motor, the output end of the driving motor is fixedly connected to a first pulley, and the spline shafts of the fruit and vegetable mixture crushing device and the fiber mixture crushing device are respectively fixedly connected to second pulleys, and the second pulleys are connected to the first pulley through a belt.

[0018] Furthermore: a material inlet is arranged at the upper end of the cylinder.

[0019] The composite fermentation product prepared by the preparation method of the composite fermentation product of the present invention contains fruit and vegetable water extracts, which are rich in plant protein, dietary fiber, pectin, vitamins (such as carotene, vitamin C, vitamin K, etc.), minerals (such as potassium, iron, zinc, calcium, etc.), and flavonoids, polyphenols (such as catechins, epicatechin, etc.) and other biologically active substances. It has antioxidant and anti-inflammatory effects, as well as immunomodulatory effects and digestion-promoting effects. The composite fermentation product prepared by the preparation method of the composite fermentation product of the present invention is used as feed or feed production raw material for Albas goats, which helps to maintain the intestinal microecological balance of Albas goats, promote the growth of beneficial intestinal bacteria, inhibit the reproduction of harmful bacteria, reduce intestinal inflammatory damage, enhance intestinal barrier function, and thus improve intestinal health. In addition, it also helps to improve the muscle quality of Albas goats, and improve the color, antioxidant properties, taste and nutritional value of meat products.

[0020] The preparation method of the composite fermented product of the present invention utilizes an expanded fiber matrix to inoculate composite fungi for fermentation to obtain a cellulase complex, and the obtained cellulase complex includes multiple cellulases. When the composite fermented product obtained by the preparation method of the composite fermented product of the present invention is mixed with roughage such as straw to prepare Albas goat feed, the cellulase complex contained in the composite fermented product can effectively degrade fiber components such as cellulose and hemicellulose in roughage such as straw, and convert them into monosaccharides and oligosaccharides that are easier to be digested and absorbed by Albas goats. This not only improves the utilization rate of roughage, but also reduces the waste of resources and environmental pollution caused by the inability to degrade cellulose.

[0021] The preparation method of the composite fermentation product of the present invention adopts a two-step fermentation process of "first aerobic fermentation of composite fungi, then anaerobic fermentation of composite bacteria". First, the expanded fiber matrix made of the fiber mixture is inoculated with composite fungi for aerobic fermentation to obtain a cellulase complex, and then the fruit and vegetable water extract and the cellulase complex are inoculated with composite bacteria for anaerobic fermentation to obtain a composite fermentation product, which has achieved significant improvement effects in improving the degradation efficiency of lignocellulose, producing more abundant active substances, and subsequently improving the health of the rumen, intestines, and liver of Albas goats, and improving the taste, flavor, tenderness, and nutrition of Albas goat meat. The lignocellulose content in fiber roughage such as Caragana korshinskii is relatively high, forming a barrier that hinders the contact between microbial extracellular enzymes and cellulose, resulting in a decrease in fiber degradation efficiency. In the two-step fermentation process of the present invention, strains and enzyme preparation combinations that efficiently degrade lignocellulose, etc. are effectively screened and optimized, fermentation conditions are accurately controlled, and fruit and vegetable water extracts, cellulase complexes, and composite bacterial preparations are added to achieve efficient degradation of lignocellulose. In the aerobic fermentation stage, through the activities of microorganisms, especially the rapid reproduction of aerobic microorganisms, these microorganisms will produce a large amount of active substances such as enzymes during their growth, which can effectively decompose part of the lignin and also provide a good microbial environment for subsequent anaerobic fermentation. In the subsequent anaerobic fermentation stage, the microorganisms further decompose cellulose and hemicellulose in an oxygen-deficient environment. The current problem of fermentation and utilization of fiber roughage such as Caragana korshinskii has been solved, and its fermentation stability and degradation efficiency are higher, which effectively improves the degradation efficiency of lignocellulose, so that the overall fiber degradation rate is greatly improved. In addition, the quality of the composite fermentation product has been significantly improved, and a variety of metabolites have been produced during the fermentation process. These metabolites include enzymes, amino acids, vitamins, bacterial proteins, etc. The prepared composite fermentation product is used as a feed or a raw material for producing feed, which not only improves the nutritional value of the feed (such as decomposing macromolecular proteins into active peptides, oligopeptides, and amino acids), but also improves the palatability of the feed (such as producing fermentation aroma), which is beneficial to the feeding and digestion and absorption of Albas goats. The fermentation process of the present invention can also significantly improve the degradation efficiency of tannins in the expanded fiber matrix, improve the palatability and nutritional value of the composite fermentation product, and make it more suitable as a feed or a raw material for the production of feed.

[0022] Ecological green feed aims to utilize natural resources and improve the nutritional value and palatability of feed through scientific fermentation technology, while reducing the impact on the environment. The application of fruit and vegetable water extracts and cellulase complexes in the present invention provides strong support for the development of ecological green feed. Fruit and vegetable water extracts have multiple functions such as antioxidant, anti-inflammatory, immunomodulatory and digestion-promoting, which help maintain the intestinal microecological balance of Albas goats and improve muscle quality. Cellulase complexes can efficiently degrade cellulose and hemicellulose in roughage such as straw, improve feed utilization, and reduce resource waste and environmental pollution.

[0023] In view of the problem of high lignocellulose content in fibrous roughage such as Caragana korshinskii, the present invention proposes a two-step fermentation process. This process achieves efficient degradation of lignocellulose by screening and optimizing the combination of bacteria and enzyme preparations that can efficiently degrade lignocellulose, accurately controlling the fermentation conditions, adding fruit and vegetable water extracts, cellulase complexes and composite bacterial preparations. In the aerobic fermentation stage, aerobic microorganisms multiply rapidly and produce a large amount of active substances such as enzymes, which effectively decompose part of the lignin; in the subsequent anaerobic fermentation stage, microorganisms further decompose cellulose and hemicellulose in an oxygen-deficient environment. The fermentation process of the present invention not only improves the fiber degradation efficiency, but also significantly improves the quality and nutritional value of the fermentation products.

[0024] In summary, the preparation method of the composite fermentation product of the present invention has the advantages of high degradation efficiency, good stability, and environmental friendliness, and can significantly improve the utilization rate and nutritional value of roughage, and improve the quality of mutton. The proposal and implementation of the present invention are of great significance for improving the breeding model of Albas goats, improving the quality of mutton, and promoting the green development of animal husbandry. By developing ecological green feed and applying two-step fermentation technology, the transformation, upgrading and high-quality development of the Albas goat industry can be achieved. At the same time, this technology also has broad application prospects, and can be promoted and applied to the production of feed for other ruminants to promote the sustainable development of animal husbandry. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0026] Figure 1 is a flow chart of the method for preparing the composite fermentation product in Example 1 of the present invention;

[0027] Figure 2 is a schematic diagram of the structure of the equipment for preparing the composite fermentation product in Example 1 of the present invention;

[0028] Figure 3 This is a schematic diagram of the structure of the composite fermentation product preparation device in Example 1 of the present invention with the upper cover of the cylinder removed;

[0029] Figure 4 is a side view of the equipment for preparing the composite fermented product in Example 1 of the present invention;

[0030] Figure 5 is a schematic diagram of the internal structure of the equipment for preparing the composite fermented product in Example 1 of the present invention;

[0031] Figure 6 yes Figure 4AA direction cross-sectional view;

[0032] Figure 7 yes Figure 6 A partial enlarged view of point B;

[0033] Figure 8 yes Figure 5 A partial enlarged view of point C;

[0034] Fig. 9 yes Figure 5 A partial enlarged view of point D;

[0035] Main parts and numbers:

[0036] Fruit and vegetable mixture crushing device: 100; fiber mixture crushing device: 200; driving motor: 300; first pulley: 400;

[0037] Cylinder: 1; Cylinder upper cover: 11; Material inlet: 111; Spline shaft: 211; Spline sleeve: 212; Second pulley: 22; Belt: 23; Connecting assembly: 3; Connecting ring: 31; Blade holder: 32; Upper clamping plate: 331; Lower clamping plate: 332; First crushing blade: 41; Cutting part: 411; Beating part: 412; Second crushing blade: 42; Bottom support: 51; Wave-shaped upper edge: 511; Lifting seat: 52; Arc-shaped protrusion: 521. DETAILED DESCRIPTION

[0038] In order to more clearly demonstrate the objectives, technical solutions and advantages of the present invention, the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0039] Embodiment 1: Figure 1 The flowchart of the method for preparing the composite fermentation product of this embodiment is as follows:

[0040] S1. Prepare fruit and vegetable water extracts. Wash the fruit and vegetable mixture with detergent, crush and pulp for 5 minutes, add 1‰ cellulase, adjust the solid-liquid ratio to 1:3, extract twice with boiling water (95℃±5℃), each time for 2 hours, filter to obtain filtrate and residue, combine the residue and filtrate respectively, concentrate the filtrate under reduced pressure at 60℃, and spray dry to obtain fruit and vegetable water extracts.

[0041] The fruit and vegetable mixture is a mixture of celery, apple, carrot and purslane, with a mass ratio of 3:3:1:1.

[0042] S2. Prepare an expanded fiber matrix by removing impurities from the fiber mixture, crushing it into 20 meshes, and expanding it to obtain an expanded fiber matrix.

[0043] The fiber mixture is a mixture of Caragana korshinskii, Salix psammophila, corn grass, alfalfa and Sophora alopecuroides, with a mass ratio of 6:4:4:2:1.

[0044] S3, preparing a cellulase complex, mixing 20 parts by weight of the filter residue obtained in S1 and 80 parts by weight of the expanded fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 40%, inoculating composite fungi, loading into a fermentation tank, and aerobically fermenting for 5 days to obtain a cellulase complex.

[0045] The composite fungus is a mixture of Trichoderma viride, Trichoderma reesei, Aspergillus niger, Phanerochaete chrysosporium, lignin peroxidase, manganese peroxidase and laccase, with a mass ratio of 5:5:5:5:1:1:1.

[0046] S4, preparing a composite fermentation product, mixing 10 parts by weight of the fruit and vegetable water extract prepared in S1 and 90 parts by weight of the cellulase complex prepared in S3, stirring for 20 minutes, inoculating composite bacteria, adjusting the moisture content to 40%, putting the mixture into a fermentation bag, sealing it, and anaerobic fermentation and culturing it for 30 days to obtain a composite fermentation product.

[0047] The composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinogenes, Lactobacillus plantarum, Lactobacillus buchneri, endofibrosidase, exofibrosidase and cellobiase, with a mass ratio of 5:5:5:5:1:1:1.

[0048] In order to fully crush the fruit and vegetable mixture in step S1 and the fiber mixture in step S2, this embodiment uses a composite fermentation product preparation device to implement the crushing steps in S1 and S2, such as Figure 2-7 As shown, the preparation device of the composite fermented product includes a fruit and vegetable mixture pulverizing device 100 and a fiber mixture pulverizing device 200. The fruit and vegetable mixture pulverizing device 100 and the fiber mixture pulverizing device 200 have the same structure and both include a cylinder 1. A spline shaft 211 is rotatably mounted in the cylinder 1. A spline sleeve 212 capable of sliding along the spline shaft 211 is sleeved on the spline shaft 211. The spline sleeve 212 is connected to the spline shaft 211 by a connecting assembly 3 (shown in FIG. Figure 7 The first crushing blade 41 is fixed to the connecting assembly 3, and the connecting assembly 3 includes a connecting ring 31 fixed to the spline sleeve 212 and a knife seat 32 sleeved on the outside of the connecting ring 31, as shown in FIG. Figure 5-8 As shown, an upper clamping plate 331 and a lower clamping plate 332 are detachably fixed on the connecting ring 31, the knife seat 32 is clamped and fixed between the upper clamping plate 331 and the lower clamping plate 332, the first crushing blade 41 includes a cutting portion 411 detachably fixed on the knife seat 32 and a striking portion 412 rotatably connected to the cutting portion 411, and a second crushing blade 42 is fixedly installed in the cylinder 1; Figure 5 , 6As shown in , 9 , a base 51 is fixed inside the cylinder 1 , a lifting seat 52 is fixedly connected to the lower end of the spline sleeve 212 , the base 51 has a wavy upper edge 511 , and an arc-shaped protrusion 521 that can slide along the wavy upper edge 511 of the base 51 is fixedly connected to the lower end of the lifting seat 52 .

[0049] When the composite fermentation product preparation device of this embodiment is used to crush materials, the fruit and vegetable mixture is put into the barrel 1 of the fruit and vegetable mixture crushing device 100 for crushing, and the fiber mixture is put into the barrel 1 of the fiber mixture crushing device 200 for simultaneous crushing. During crushing, the rotation of the spline shaft 211 drives the spline sleeve 212 to rotate, and the rotation of the spline sleeve 212 drives the first crushing blade 41 to rotate. The cutting part 411 of the first crushing blade 41 can cut and crush the fruit and vegetable mixture or the fiber mixture, and the striking part 412 of the first crushing blade 41 can strike and crush the fruit and vegetable mixture or the fiber mixture while cutting and crushing. The combined effect of the two different crushing methods can improve the crushing effect of the equipment on the fruit and vegetable mixture and the fiber mixture. The rotating spline sleeve 212 and the first crushing blade 41 can stir the fruit and vegetable mixture and the fiber mixture in the barrel 1, and the second crushing blade 42 fixedly installed in the barrel 1 can also cut and crush the fruit and vegetable mixture and the fiber mixture moving in the barrel 1, further improving the crushing effect of the equipment on the fruit and vegetable mixture and the fiber mixture. In addition, the rotating first crushing blade 41 and the second crushing blade 42 fixedly installed in the cylinder 1 in coordination therewith can also shear and crush the fruit and vegetable mixture and the fiber mixture in the cylinder 1 .

[0050] The composite fermentation product preparation device of this embodiment has a spline sleeve 212 that drives the lifting seat 52 to rotate when it rotates. When the lifting seat 52 rotates, the arc-shaped protrusion 521 fixedly connected to the lower end thereof slides along the wavy upper edge 511 of the bottom support 51. When the arc-shaped protrusion 521 slides from the trough of the wavy upper edge 511 to the crest, the sliding of the arc-shaped protrusion 521 drives the spline sleeve 212 to slide upward along the spline shaft 211. When the arc-shaped protrusion 521 slides from the crest of the wavy upper edge 511 to the trough, the sliding of the arc-shaped protrusion 521 drives the spline sleeve 212 to slide upward along the spline shaft 211. The spline sleeve 212 is driven to slide downward along the spline shaft 211, and the arc-shaped protrusion 521 drives the spline sleeve 212 to slide up and down along the spline shaft 211 during the sliding of the arc-shaped protrusion 521 along the wavy upper edge 511. The reciprocating up and down sliding of the spline sleeve 212 along the spline shaft 211 drives the first crushing blade 41 to move up and down, thereby enhancing the stirring effect of the first crushing blade 41 on the fruit and vegetable mixture and the fiber mixture, so that the fruit and vegetable mixture and the fiber mixture entering the cylinder 1 are mixed more evenly and crushed more thoroughly.

[0051] In the process of reciprocating up and down movement, the first crushing blade 41 can not only crush the material more thoroughly, but also continuously change the distance between each layer of the first crushing blade 41 and the second crushing blade 42 fixedly installed in the cylinder 1, so that the shear crushing degree of the material by each layer of the first crushing blade 41 and the second crushing blade 42 is continuously changed, so that each layer of the first crushing blade 41 can form a variety of shear crushing degrees for the material with the second crushing blade 42 matched therewith, thereby realizing step-by-step crushing of the material and enabling the equipment to adapt to the crushing of materials of different sizes and particle sizes.

[0052] The composite fermentation product preparation device of this embodiment uses the connection component 3 to fix the first crushing blade 41 on the spline sleeve 212. When installing the first crushing blade 41, it is only necessary to first sleeve the knife seat 32 on which the first crushing blade 41 is installed outside the connecting ring 31 fixed on the spline sleeve 212, and then install the upper clamping plate 331 and the lower clamping plate 332 on the connecting ring 31 and clamp the knife seat 32 between the upper clamping plate 331 and the lower clamping plate 332 to complete the fixed installation of the first crushing blade 41. The connection component 3 makes the installation of the first crushing blade 41 more convenient and quick.

[0053] In order to further improve the crushing effect, Figure 5 , 6 As shown, in this embodiment, multiple groups of connecting components 3 are arranged on the outer side of the spline sleeve 212 along the up-down direction, and four first crushing blades 41 are installed on the blade seat 32 of each group of connecting components 3.

[0054] In order to realize the synchronous rotation of the spline shaft 211 in the cylinder 1 of the fruit and vegetable mixture pulverizing device 100 and the fiber mixture pulverizing device 200, further, as Figure 2-4As shown, the preparation device further includes a driving motor 300, the output end of the driving motor 300 is fixedly connected to a first pulley 400, the upper end of the spline shaft 211 in the barrel 1 of the fruit and vegetable mixture pulverizing device 100 is fixedly connected to a second pulley 22, the second pulley 22 is transmission-connected to the first pulley 400 through a belt 23, and the upper end of the spline shaft 211 in the barrel 1 of the fiber mixture pulverizing device 200 is also fixedly connected to a second pulley 22, the second pulley 22 is transmission-connected to the first pulley 400 through another belt 23. The driving motor 300 drives the first pulley 400 to rotate, the rotation of the first pulley 400 drives the two second pulleys 22 to rotate, and the rotation of the second pulley 22 drives the spline shafts 211 of the fruit and vegetable mixture pulverizing device 100 and the fiber mixture pulverizing device 200 to rotate. Furthermore, the first pulley 400 adopts a double-layer pulley, and the double-layer pulley is respectively provided with a belt 23 in the upper and lower directions. The belt 23 provided on the upper layer of the double-layer pulley is provided on the second pulley 22 of the fruit and vegetable mixture crushing device 100, and the belt 23 provided on the lower layer of the double-layer pulley is provided on the second pulley 22 of the fiber mixture crushing device 200.

[0055] In order to facilitate the introduction of the fruit and vegetable mixture and the fiber mixture into the cylinder 1, further, as Figure 2 As shown, the upper end of the barrel 1 of the fruit and vegetable mixture pulverizing device 100 and the fiber mixture pulverizing device 200 is fixedly provided with a barrel upper cover 11, and a material inlet 111 is provided on the barrel upper cover 11. The fruit and vegetable mixture and the fiber mixture are put into the barrel 1 through the material inlet 111. In this embodiment, the pulverized fruit and vegetable mixture and the fiber mixture can be taken out from the barrel 1 through the material inlet 111, and a barrel lower cover 12 (shown in FIG. 1 ) that can be opened and closed can also be provided. Figure 6 ), the crushed fruit and vegetable mixture and the fiber mixture are taken out from the cylinder 1 by opening the lower cover 12 of the cylinder.

[0056] The composite fermentation product preparation equipment of this embodiment can fully crush the fruit and vegetable mixture in step S1, and fully release the nutritional components such as dietary fiber, vitamins, minerals, and bioactive substances in the fruit and vegetable mixture, thereby improving the nutritional value of the fruit and vegetable water extract obtained in step S1, and making the nutritional components in the fruit and vegetable mixture easier to be absorbed by the Albas goat. The composite fermentation product preparation equipment of this embodiment can fully crush the fiber mixture in step S2 to reduce the size of the fiber mixture and increase the surface area of ​​the fiber mixture, which is beneficial to the subsequent puffing of the fiber mixture and is also beneficial to accelerate the degradation of lignocellulose in the subsequent aerobic fermentation process and anaerobic fermentation process.

[0057] Embodiment 2: This embodiment provides a method for preparing a composite fermentation product, comprising the following steps:

[0058] S1. Prepare fruit and vegetable water extracts. Wash the fruit and vegetable mixture with detergent, crush and pulp for 7 minutes, add 1‰ cellulase, adjust the solid-liquid ratio to 1:3, extract with boiling water (95℃±5℃) for 3 times, each time for 2 hours, filter to obtain filtrate and residue, combine the residue and filtrate respectively, concentrate the filtrate under reduced pressure at 60℃, and spray dry to obtain fruit and vegetable water extracts.

[0059] The fruit and vegetable mixture is a mixture of celery, apples and carrots, with a mass ratio of 4:4:1.

[0060] S2. Prepare an expanded fiber matrix by removing impurities from the fiber mixture, crushing it into 40 meshes, and expanding it to obtain an expanded fiber matrix.

[0061] The fiber mixture is a mixture of Caragana korshinskii, Salix psammophila and Cornus officinalis, with a mass ratio of 5:5:2.

[0062] S3, preparing a cellulase complex, mixing 30 parts by weight of the filter residue obtained in S1 and 70 parts by weight of the expanded fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 50%, inoculating the composite fungus, loading into a fermentation tank, and aerobically fermenting for 8 days to obtain a cellulase complex.

[0063] The composite fungus is a mixture of Trichoderma viride, Trichoderma reesei, Aspergillus niger, Phanerochaete chrysosporium, lignin peroxidase, manganese peroxidase and laccase, with a mass ratio of 8:8:8:8:1:1:1.

[0064] S4, preparing a composite fermentation product, mixing 15 parts by weight of the fruit and vegetable water extract prepared in S1 and 85 parts by weight of the cellulase complex prepared in S3, stirring and mixing for 20 minutes, inoculating composite bacteria, adjusting the moisture content to 50%, putting into a fermentation bag, sealing, and anaerobic fermentation and culturing for 35 days to obtain a composite fermentation product.

[0065] The composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinogenes, Lactobacillus plantarum, Lactobacillus buchneri, endofibrosclerase, exofibrosclerase and cellobiase, with a mass ratio of 10:10:10:10:1:1:1.

[0066] In this embodiment, the composite fermentation product preparation equipment in Embodiment 1 is used to implement the crushing steps in S1 and S2.

[0067] Embodiment 3: This embodiment provides a method for preparing a composite fermentation product, comprising the following steps:

[0068] S1. Prepare fruit and vegetable water extracts. Wash the fruit and vegetable mixture with detergent, crush and pulp for 10 minutes, add 1‰ cellulase, adjust the solid-liquid ratio to 1:3, extract with boiling water (95℃±5℃) for 3 times, each time for 2 hours, filter to obtain filtrate and residue, combine the residue and filtrate respectively, concentrate the filtrate under reduced pressure at 60℃, and spray dry to obtain fruit and vegetable water extracts.

[0069] The fruit and vegetable mixture is a mixture of celery, apple, carrot and purslane, with a mass ratio of 5:5:2:1.

[0070] S2. Prepare an expanded fiber matrix by removing impurities from the fiber mixture, crushing it to 40 meshes, and expanding it to obtain an expanded fiber matrix.

[0071] The fiber mixture is a mixture of Caragana korshinskii, Salix psammophila, corn grass and alfalfa, and the mass ratio is 3:3:3:2.

[0072] S3, preparing a cellulase complex, mixing 25 parts by weight of the filter residue obtained in S1 and 75 parts by weight of the expanded fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 45%, inoculating composite fungi, loading into a fermentation tank, and aerobically fermenting for 10 days to obtain a cellulase complex.

[0073] The composite fungus is a mixture of Trichoderma viride, Trichoderma reesei, Aspergillus niger, Phanerochaete chrysosporium, lignin peroxidase, manganese peroxidase and laccase, with a mass ratio of 8:8:8:8:2:2:2.

[0074] S4, preparing a composite fermentation product, mixing 5 parts by weight of the fruit and vegetable water extract prepared in S1 and 95 parts by weight of the cellulase complex prepared in S3, stirring and mixing for 20 minutes, inoculating composite bacteria, adjusting the moisture content to 45%, putting into a fermentation bag, sealing, and anaerobic fermentation and culturing for 33 days to obtain a composite fermentation product.

[0075] The composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinogenes, Lactobacillus plantarum, Lactobacillus buchneri, endofibrosclerase, exofibrosclerase and cellobiase, with a mass ratio of 8:8:8:8:3:3:3.

[0076] In this embodiment, the composite fermentation product preparation equipment in Embodiment 1 is used to implement the crushing steps in S1 and S2.

[0077] Example 4: Compared with Example 1, the only difference is that the fruit and vegetable mixture is single celery.

[0078] Example 5: Compared with Example 1, the only difference is that the fiber mixture is a single Caragana korshinskii.

[0079] Example 6: Compared with Example 1, the only difference is that the fruit and vegetable mixture is a mixture of celery and apples, with a mass ratio of 3:3.

[0080] Example 7: Compared with Example 1, the only difference is that the fiber mixture is a mixture of Caragana korshinskii and Salix psammophila, with a mass ratio of 6:4.

[0081] Example 8: Compared with Example 1, the only difference is that the composite fungus is a mixture of Trichoderma viride, Trichoderma reesei, Aspergillus niger and Phanerochaete chrysosporium, with a mass ratio of 5:5:5:5.

[0082] Example 9: Compared with Example 1, the only difference is that the composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinigenes, Lactobacillus plantarum and Lactobacillus buchneri, with a mass ratio of 5:5:5:5.

[0083] Comparative Example 1: Compared with Example 1, the difference is that no cellulase is added in step S1 and no boiling water extraction is performed. Step S1 is as follows:

[0084] S1. Prepare fruit and vegetable water extracts. Wash the fruit and vegetable mixture with a detergent, crush and pulp for 5 minutes, filter to obtain a filtrate and a filter residue, concentrate the filtrate under reduced pressure at 60° C., and spray dry to obtain a fruit and vegetable water extract.

[0085] Comparative Example 2: Compared with Example 1, the difference is that no puffing is performed in step S2. Steps S2 and S3 are specifically as follows:

[0086] S2. preparing a fiber matrix, removing impurities from the fiber mixture, and crushing the fiber mixture into 20 meshes to obtain a fiber matrix.

[0087] S3, preparing a cellulase complex, mixing 20 parts by weight of the filter residue obtained in S1 and 80 parts by weight of the fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 40%, inoculating the composite fungus, loading into a fermentation tank, and aerobically fermenting for 5 days to obtain a cellulase complex.

[0088] Comparative Example 3: Compared with Example 1, the difference is that the composite fungus is not inoculated in step S3. Step S3 is as follows:

[0089] S3, preparing a cellulase complex, mixing 20 parts by weight of the filter residue obtained in S1 and 80 parts by weight of the expanded fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 40%, loading into a fermentation tank, and aerobically fermenting for 5 days to obtain a cellulase complex.

[0090] Comparative Example 4: Compared with Example 1, the difference is that the fermentation time in step S3 is 3 days. Step S3 is specifically as follows:

[0091] S3, preparing a cellulase complex, mixing 20 parts by weight of the filter residue obtained in S1 and 80 parts by weight of the expanded fiber matrix obtained in S2, stirring for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 40%, inoculating the composite fungus, loading into a fermentation tank, and aerobically fermenting for 3 days to obtain a cellulase complex.

[0092] Comparative Example 5: Compared with Example 1, the difference is that no filter residue is added in step S3. Step S3 is specifically as follows:

[0093] S3, preparing a cellulase complex, stirring 100 parts by weight of the expanded fiber matrix prepared in S2 for 20 minutes, sterilizing with ultraviolet light, adjusting the moisture content to 40%, inoculating composite fungi, loading into a fermentation tank, and aerobically fermenting for 5 days to obtain a cellulase complex.

[0094] Comparative Example 6: Compared with Example 1, the difference is that no fruit and vegetable water extract is added in step S4. Step S4 is specifically as follows:

[0095] S4, preparing a composite fermentation product, stirring 100 parts by weight of the cellulase complex prepared in S3 for 20 minutes, inoculating composite bacteria, adjusting the moisture content to 40%, putting the mixture into a fermentation bag, sealing it, and anaerobic fermentation and culturing it for 30 days to obtain a composite fermentation product.

[0096] Comparative Example 7: Compared with Example 1, the difference is that the composite bacteria are not inoculated in step S4. Step S4 is as follows:

[0097] S4, preparing a composite fermentation product, mixing 10 parts by weight of the fruit and vegetable water extract obtained in S1 and 90 parts by weight of the cellulase complex obtained in S3, stirring and mixing for 20 minutes, adjusting the moisture content to 40%, putting the mixture into a fermentation bag, sealing it, and anaerobic fermentation and culturing it for 30 days to obtain an anaerobic fermentation product.

[0098] Comparative Example 8: Compared with Example 1, the difference is that step S3 is not performed. The preparation method of the composite fermentation product in this example specifically includes the following steps:

[0099] S1. Prepare fruit and vegetable water extracts. Wash the fruit and vegetable mixture with detergent, crush and pulp for 5 minutes, add 1‰ cellulase, adjust the solid-liquid ratio to 1:3, extract twice with boiling water (95℃±5℃), each time for 2 hours, filter to obtain filtrate and residue, combine the residue and filtrate respectively, concentrate the filtrate under reduced pressure at 60℃, and spray dry to obtain fruit and vegetable water extracts.

[0100] The fruit and vegetable mixture is a mixture of celery, apple, carrot and purslane, with a mass ratio of 3:3:1:1.

[0101] S2. Prepare an expanded fiber matrix by removing impurities from the fiber mixture, crushing it into 20 meshes, and expanding it to obtain an expanded fiber matrix.

[0102] The fiber mixture is a mixture of Caragana korshinskii, Salix psammophila, corn grass, alfalfa and Sophora alopecuroides, with a mass ratio of 6:4:4:2:1.

[0103] S3, preparing a composite fermentation product, mixing 10 parts by weight of the fruit and vegetable water extract prepared in S1 and 90 parts by weight of the expanded fiber matrix prepared in S2, stirring for 20 minutes, inoculating composite bacteria, adjusting the moisture content to 40%, putting the mixture into a fermentation bag, sealing it, and anaerobic fermentation and culturing it for 30 days to obtain a composite fermentation product.

[0104] The composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinogenes, Lactobacillus plantarum, Lactobacillus buchneri, endofibrosidase, exofibrosidase and cellobiase, with a mass ratio of 5:5:5:5:1:1:1.

[0105] Comparative Example 9: Compared with Example 1, the difference is that in step S4, no composite bacteria are inoculated and no fermentation is performed. Step S4 is as follows:

[0106] S4, preparing a composite fermentation product, mixing 10 parts by weight of the fruit and vegetable water extract prepared in S1 and 90 parts by weight of the cellulase complex prepared in S3, stirring for 20 minutes, adjusting the moisture content to 40%, and packaging to obtain a composite fermentation product.

[0107] Test Example 1

[0108] 200 24-month-old Albas goats were selected as test subjects and randomly divided into 20 groups, with 10 goats in each group. They were respectively a control group, Example 1-9 group, and Comparative Example 1-10 group. The Albas goats in the control group were fed a basic diet, and the basic diet included 50% corn stalks and 50% concentrate supplements. The feed fed to the Albas goats in Example 1-9 group and Comparative Example 1-9 group used the composite fermentation prepared in Example 1-9 and Comparative Example 1-9 to replace 20% of the corn stalks in the basic diet of the control group, that is, the feed included 20% of the composite fermentation, 30% of the corn stalks, and 50% concentrate supplements. The concentrate supplements included 62.5% corn, 15% bran, 10% cottonseed meal, 5% rapeseed meal, 5% sunflower meal, 1% stone powder, 0.5% calcium hydrogen phosphate, and 1% salt. Before the start of the experiment, the sheep house, feeding troughs, water troughs, and exercise fields were thoroughly cleaned and disinfected. After a 7-day pre-trial period, the formal experiment began. The trial period was 120 days. Feed was given at 8:00 am and 4:00 pm every day, for a total of two feedings per day. The sheep were allowed to drink water freely and move freely in the exercise field after feeding.

[0109] During the trial period, the amount of feed and the amount of leftover feed of the experimental sheep were recorded every day, and the average feed intake was calculated. The experimental sheep were weighed on an empty stomach in the morning at the beginning and end of the trial, and the average daily weight gain of the sheep during the trial period was calculated. At the end of the trial, three goats were selected from each group for slaughter and rumen, intestine, liver and meat samples were collected.

[0110] 1. Growth performance

[0111] Table 1 shows the data of growth performance indicators of different groups (control group, embodiment group and comparative group). The test shows that the initial body weight is relatively close between the groups, indicating that the weight distribution of each group of Albas goats is relatively uniform and comparable at the beginning of the experiment. Compared with the control group, the ADG (average daily gain) of Examples 1 to 3 is significantly improved (the * mark in the table indicates a significant difference compared with the control group), indicating that the treatments in these embodiments significantly promote the growth of Albas goats. Although the ADG of Examples 4 to 9 did not all reach a significant level, most of them were also higher than the control group. The ADG of most comparative groups was lower than or similar to that of the control group, and none of them reached a significant level, indicating that the treatments in these comparative examples had no significant promoting effect on the growth of Albas goats, and may even be inhibited (such as Comparative Examples 2 and 3).

[0112] Compared with the control group, the feed intake of Example 1, Example 2 and Example 3 increased significantly (the * mark in the table indicates a significant difference compared with the control group), indicating that the treatment in these examples improves the appetite or feed utilization of the animals. Although the feed intake of Examples 4 to 9 did not all reach a significant level, most of them were also higher than the control group. The feed intake of most comparative groups was lower than or similar to that of the control group, and none of them reached a significant level, which is related to the insufficient promotion effect of the comparative groups on the growth of the Albas goat.

[0113] Compared with the control group, the feed-to-weight ratio of Examples 1 and 3 was significantly reduced (the * in the table indicates a significant difference compared with the control group), indicating that the treatments in these Examples performed well in reducing the ratio between feed consumption and increasing body weight gain, and had higher feed utilization efficiency. The feed-to-weight ratios of most comparative groups were higher than or similar to those of the control group, indicating that the treatments in these comparative examples performed poorly in terms of feed utilization efficiency.

[0114] The results of Table 1 show that the treatments in the Example group showed significant advantages in promoting the growth of Albas goats, increasing feed intake and reducing feed-to-weight ratio, especially Example 1, Example 2 and Example 3, which involved more optimized feeding management, feed formulation or nutritional supplementation strategies. The treatments in the comparative group did not show significant advantages in promoting animal growth and feed utilization efficiency, and some of the treatments even inhibited animal growth and feed utilization.

[0115] Table 1. Comparison of growth performance indicators of Albas goats in the embodiments and comparative examples

[0116]

[0117] *Compared with the control group, the difference was significant (P<0.05). The same as in the following table.

[0118] 2. Slaughter performance

[0119] Table 2 shows the data of different groups (control group, example group and comparative group) on four indicators: slaughter rate, carcass weight, shear force and drip loss. The test shows that:

[0120] Compared with the control group, the slaughter rates of Examples 1 to 3 were significantly improved (the * mark in the table indicates a significant difference compared with the control group). Similarly, the carcass weight was also significantly increased, and the carcass weights of Examples 1 to 5 and 9 were significantly higher than those of the control group. Except that the slaughter rate of Comparative Example 6 was slightly higher than that of the control group but not significantly higher, the slaughter rates and carcass weights of the other comparative groups were mostly similar to or slightly lower than those of the control group, and did not show a significant increase. Compared with the control group, the shear force of Examples 1 to 3 and Examples 5 and 7 was significantly reduced (the * mark in the table indicates a significant difference compared with the control group), indicating that the meat was more tender and smooth. The shear force of the remaining examples was also reduced, but the reduction was small or did not reach a significant level. The shear force of most comparative groups was higher than or close to that of the control group, especially Comparative Examples 2, 6, 7, and 8, whose shear forces were significantly increased (the * mark in the table indicates a significant difference compared with the control group), indicating that these treatments may have an adverse effect on the tenderness of the meat. Compared with the control group, the drip loss of Examples 1 to 9 was reduced, especially in Examples 8 and 9, the drip loss was reduced significantly, which generally means better meat quality retention and higher meat quality. The drip loss of the comparative example group did not show a significant downward trend, and some comparative examples such as Comparative Examples 3, 4, and 8 even showed higher drip loss.

[0121] The results of Table 2 show that the embodiment group showed significant effects superior to the control group in multiple indicators such as slaughter rate, carcass weight, shear force and drip loss, especially the significant increase in slaughter rate and carcass weight, and the significant reduction in shear force and drip loss, indicating that the treatment method in the embodiment effectively improved the slaughter performance and meat quality. The control group did not show obvious improvement effects in most indicators, and some treatments even had an adverse effect on meat quality, such as a significant increase in shear force and an increase in drip loss.

[0122] Table 2. Comparison of slaughter performance indicators of Albas goats in the embodiments and comparative examples

[0123]

[0124] 3. Rumen fermentation

[0125] Table 3 shows the data of different groups (control group, embodiment and comparative example) in terms of TVFA (total volatile fatty acid) concentration, acetic acid ratio, propionic acid ratio, ammonia nitrogen and MCP (microbial protein) content. The test shows that:

[0126] Compared with the control group, the TVFA concentrations of Examples 1 to 6 were significantly increased (the * mark in the table indicates a significant difference compared with the control group), which indicates that the treatment or conditions in the examples promoted the production of volatile fatty acids. The TVFA concentrations of the comparative groups were mostly lower than those of the control group, and the range of variation was large, with no obvious uniform trend. The acetic acid ratio of the example group fluctuated relative to the control group, but overall did not show a consistent increase or decrease trend. The propionic acid ratio of Examples 1, 2, 4, 5, 7-9 was lower than that of the control group. The ammonia nitrogen content of most examples was lower than that of the control group, which means that the treatment conditions in the examples help to reduce the accumulation of ammonia nitrogen or promote its conversion. The ammonia nitrogen content of the comparative group varied over a wide range, and there was no significant consistent trend compared with the control group. The MCP content of Examples 1-3 and 6-8 was significantly higher than that of the control group (the * mark in the table indicates a significant difference compared with the control group), which indicates that the treatment conditions in the examples promoted the synthesis or accumulation of microbial proteins. Compared with the control group, the MCP content of the comparative group varied over a relatively large range, with no significant increase trend.

[0127] The results of Table 3 show that the Example group showed significant improvement in TVFA concentration and MCP content, which is related to the fact that its treatment conditions promoted microbial activity and the accumulation of metabolites. At the same time, the treatment in the Example also led to a decrease in the proportion of propionic acid and ammonia nitrogen content, which has a positive effect on the quality and safety of mutton. The comparative group did not show obvious optimization effects in all indicators, and was even lower than the control group in some indicators, which shows that its treatment conditions or methods are not effective enough.

[0128] Table 3. Comparison of rumen fermentation indexes of Albas goats in the embodiments and comparative examples

[0129]

[0130] 4. Meat quality index

[0131] Table 4 is a comparison of the meat quality data of Albas goats between the control group and multiple examples and comparative examples, focusing on the percentage content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and the two physical properties of hardness and chewiness of mutton. The test shows that:

[0132] The SFA content of the example groups is generally lower than that of the control group, especially in Examples 1, 5, 8 and 9, the SFA content decreased significantly (the * mark in the table indicates a significant difference compared with the control group). The SFA content of the comparative example groups is mostly close to or slightly higher than that of the control group, with no significant downward trend. The MUFA content of the example groups is generally higher than that of the control group, especially in Examples 1, 2, 3, 4 and 7, the MUFA content increased significantly (the * mark in the table indicates a significant difference compared with the control group). The MUFA content of the comparative example groups is similar to that of the control group, with no significant change. The PUFA content of the example groups varies in different examples, with some increases and some decreases, but the overall trend is not obvious. The PUFA content in Examples 5 and 8 increased significantly (the * mark in the table indicates a significant difference compared with the control group). The change in the PUFA content of the comparative example groups is also not obvious.

[0133] The hardness of the embodiment group is generally lower than that of the control group, especially in embodiment 3, the hardness is significantly reduced (the * mark in the table indicates a significant difference compared with the control group). The hardness of the comparative example group is mostly higher than that of the control group, with no significant downward trend. The chewiness of the embodiment group is generally lower than that of the control group. Except for embodiments 3, 5 and 6, the chewiness of other embodiments is significantly reduced (the * mark in the table indicates a significant difference compared with the control group). The chewiness of the comparative example group is generally higher than that of the control group, with no significant downward trend.

[0134] The results of Table 4 show that the embodiment significantly reduces the SFA content and increases the MUFA content by adjusting the fatty acid composition in the Albas goat mutton, which is beneficial to the health of the consumer because a higher MUFA content is generally associated with a reduced risk of cardiovascular disease. The mutton in the embodiment is generally improved in hardness and chewiness, making it softer and easier to chew, which is more friendly to consumers, especially special populations. The comparative group mostly maintains a level similar to that of the control group in terms of fatty acid composition and physical properties, and does not show a significant optimization effect.

[0135] Table 4. Comparison of meat quality indexes of Albas goat mutton in the embodiments and comparative examples

[0136]

[0137] In summary, this test case study compared the differences in animal growth performance, meat quality characteristics and intestinal microbial metabolites among different embodiment groups, comparative groups and control groups, and showed that embodiments 1 to 3 significantly promoted the growth of animals, which was manifested as a significant increase in average daily weight gain (ADG) and feed intake, while reducing the feed-to-weight ratio and improving feed utilization efficiency. The treatments of embodiments 1 to 3 also significantly increased the slaughter rate and carcass weight, improved meat tenderness, and reduced drip loss, indicating that they had a comprehensive promoting effect on animal growth and meat quality. In addition, the total volatile fatty acid (TVFA) concentration and microbial protein (MCP) content in embodiments 1 to 3 increased significantly, while the saturated fatty acid (SFA) content decreased and the monounsaturated fatty acid (MUFA) content increased, further supporting its positive effect on animal health and nutritional value. In contrast, the comparative group did not show significant advantages in most indicators, and even some indicators such as shear force increased significantly, which had an adverse effect on meat tenderness. At the same time, the feed utilization efficiency of the comparative group was low, and the changes in intestinal microbial metabolites were not obvious, indicating that its treatment effect was not as good as that of the embodiment group.

[0138] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art who is familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for preparing a composite fermentation product, characterized in that: The steps include: S1. Prepare fruit and vegetable water extracts by crushing the fruit and vegetable mixture, adding cellulase, boiling with water, extracting, filtering, and A filter residue and a filtrate are obtained, and the filtrate is concentrated under reduced pressure and spray-dried to obtain a fruit and vegetable water extract; S2, preparing an expanded fiber matrix, crushing and expanding the fiber mixture to obtain an expanded fiber matrix; S3, preparing a cellulase complex, uniformly mixing the filter residue obtained in S1 and the expanded fiber matrix obtained in S2, inoculating the composite fungus and aerobically fermenting for 5-10 days to obtain a cellulase complex; S4, preparing a composite fermentation product, mixing the fruit and vegetable water extract obtained in S1 and the cellulase complex obtained in S3, inoculating composite bacteria and performing anaerobically fermentation for 30-35 days to obtain a composite fermentation product; The composite fungus is a mixture of Trichoderma viride, Trichoderma reesei, Aspergillus niger, Phanerochaete chrysosporium, lignin peroxidase, manganese peroxidase and laccase, with a mass ratio of 5:5:5:5:1:1:1; The composite bacteria is a mixture of Butyrivibrio fibrinolyticus, Bacteroides succinogenes, Lactobacillus plantarum, Lactobacillus buchneri, endofibrosidase, exofibrosidase and cellobiase, with a mass ratio of 5:5:5:5:1:1:

1.

2. The method for preparing a composite fermentation product according to claim 1, characterized in that: The fruit and vegetable mixture is selected from one or more of celery, cucumber, apple, strawberry, grape, peach, burdock, carrot and purslane.

3. The method for preparing a composite fermentation product according to claim 1, characterized in that: The fiber mixture is selected from one or more of Caragana korshinskii, Salix psammophila, Moringa oleifera, tomato residue, Artemisia argyi, corn grass, alfalfa, Leymus chinensis, and Sophora alopecuroides.

4. A preparation device for a composite fermented product, used for implementing the crushing steps in S1 and S2 of any one of claims 1 to 3, characterized in that: The invention comprises a fruit and vegetable mixture pulverizing device (100) and a fiber mixture pulverizing device (200). The fruit and vegetable mixture pulverizing device (100) and the fiber mixture pulverizing device (200) have the same structure and both comprise a cylinder (1). A spline shaft (211) is rotatably mounted in the cylinder (1). A spline sleeve (212) capable of sliding along the spline shaft (211) is sleeved on the spline shaft (211). A first pulverizing blade (41) is fixed to the spline sleeve (212) via a connecting assembly (3). The connecting assembly (3) comprises a first pulverizing blade (41) fixed to the spline sleeve (211). 2) and a knife seat (32) sleeved on the outside of the connecting ring (31), an upper clamping plate (331) and a lower clamping plate (332) are detachably fixed on the connecting ring (31), the knife seat (32) is clamped and fixed between the upper clamping plate (331) and the lower clamping plate (332), the first crushing blade (41) comprises a cutting portion (411) detachably fixed on the knife seat (32) and a striking portion (412) rotatably connected to the cutting portion (411), and a second crushing blade (42) is fixedly installed in the cylinder (1); A base (51) is fixedly installed in the cylinder (1), a lifting seat (52) is fixedly connected to the lower end of the spline sleeve (212), the base (51) has a wavy upper edge (511), and an arc-shaped protrusion (521) capable of sliding along the wavy upper edge (511) of the base (51) is fixedly connected to the lower end of the lifting seat (52).

5. The preparation device of the composite fermentation product according to claim 4, characterized in that: The preparation equipment also includes a drive A driving motor (300) is provided, wherein the output end of the driving motor (300) is fixedly connected to a first belt pulley (400), and the spline shafts (211) of the fruit and vegetable mixture pulverizing device (100) and the fiber mixture pulverizing device (200) are respectively fixedly connected to second belt pulleys (22), and the second belt pulleys (22) are both transmission-connected to the first belt pulley (400) via a belt (23).

6. The preparation device of the composite fermentation product according to claim 4, characterized in that: The upper end of the cylinder (1) is provided with There are materials imported (111).

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