Feed preparation system and method based on vinasse

Abstract

The invention relates to a feed preparation system based on vinasse. The system comprises a mechanical dehydration module, an acid-base regulation module, a drying module and a screening module, vinasse is fed into the mechanical dehydration module to be subjected to filter pressing until the water content of the vinasse is smaller than first water content, and then the vinasse is transferred into the acid-base regulation module; an alkaline substance is added when the acid-base adjusting module scatters vinasse with the water content smaller than the first water content, so that the pH value of the mixture tends to be neutral; the mixture is put into a drying module to be dried, the water content of the mixture is reduced to be smaller than the second water content, and then separation is conducted through a screening module. In the prior art, vinasse is usually dried by adopting a single heating mode, but the water content is reduced by combining a mechanical dehydration mode and a heating drying mode. According to related experimental results, the vinasse with the water content of 10% or below serves as a requirement target of pyrolysis, mechanical dehydration and heating dehydration are combined to reduce the water content of the vinasse, and the energy consumption in the dehydration and drying process can be effectively reduced.

Description

Technical Field

[0001] The invention relates to the field of distiller's grains processing, and in particular to a feed preparation system and method based on distiller's grains. Background Art

[0002] Wine lees (lees) are derived from the solid-state liquor brewing process and are a nutrient-rich byproduct. During the liquor fermentation process, starch components are consumed in large quantities to form the main product containing alcohol and flavor substances, while proteins, fats, cellulose, and minerals are stored in the wine lees.

[0003] The output of wine lees is large, so using it as a feed additive is one of the main ways to make use of it. Studies have shown that adding wine lees as feed can improve the production performance, digestibility and meat quality of animals.

[0004] Due to the disadvantages of wet wine lees such as easy mold and deterioration, unsuitable long-distance transportation and storage, and residual harmful substances such as free acetic acid and lactic acid, its actual application in animal husbandry is gradually decreasing.

[0005] At present, the simplest method in the feed industry is to air-dry or high-temperature dry the liquor lees and then directly crush them into powder and granular feed. The process is simple and easy to operate, and the dried lees are easy to store and transport. It has also achieved certain results in the breeding industry and has good application prospects.

[0006] Considering the cost of the wet brewing spent grain drying process, how to reduce the wet brewing spent grain drying process and enhance its advantages in feed addition has become the current mainstream research direction. The wet brewing spent grain drying process has the following problems:

[0007] (I) Selection of drying process

[0008] The drying device of wet brewing lees generally directly feeds the wet brewing lees into the feeder, heats it with a hot air blower, and dries it in the drying room to reduce the moisture content from 60% to about 10%. The higher the drying temperature, the faster the drying rate. Related research results have confirmed that drying can effectively reduce the moisture content in the lees, further concentrate other nutrients, and moderate heat treatment can also increase the content of rumen protein (RUP) in the lees. However, due to the thermal damage of the drying process, excessive drying at high temperature leads to the Maillard reaction, which significantly reduces the digestion and absorption efficiency of effective amino acids and sugars in the lees. At the same time, the moisture content of the lees is as high as 65%, and the specific heat capacity of water is large. The method of directly using heating and drying without treatment requires a large energy input, which does not conform to the current green, low-carbon, and environmentally friendly concepts. In addition, the particle size of the lees particles is 1 to 6 mm, which is sticky and easy to agglomerate. In the drying room, the agglomerated lees are often dry on the surface, while the inside of the lees is wet, causing uneven dryness and wetness. In order to meet the required moisture content of the feed, it is necessary to increase the residence time of the spent grains in the equipment during the drying process or to increase the drying temperature of the equipment, which leads to excessive energy input.

[0009] (II) Limitation of the proportion of rice husk in the waste grains

[0010] Rice husks are fermentation fillers, accounting for 35-40% of the dry matter mass and 40-50% of the volume. After drying, this type of material is sharp and rough, has poor palatability, and contains high levels of cellulose and lignin, which seriously reduces the digestibility of other nutrients in the grains. At the same time, the content of nutrients such as protein per unit volume of rice husks is low, and it needs to be combined with feed to meet the animal's demand for nutrients, thus limiting the large-scale consumption and utilization of grains in the feed industry. The grading requirements for the feed raw material sauce-flavored dry white wine lees (DB52T 1709-2023) point out that the crude protein standard for the third-grade wine lees feed is ≥13%, the crude protein standard for the second-grade wine lees feed is 15%-18%, and the crude protein standard for the first-grade wine lees feed is ≥18%, and the passing rate of the wine lees through an aperture of φ 0.6 mm should be ≥90%.

[0011] (III) Organic acid restrictions

[0012] The pH of liquor lees needs to be limited to between 3.8 and 4.8. Studies have shown that the pH of lees affects the digestive system of animals, and too low a pH will lead to animal acidosis. When the pH is in the range of 6.5 to 7.0, the fiber in the feed can be digested normally. When it is lower than this range, the fiber digestibility will decrease. The existing technology requires the input of more chemical substances for neutralization of the acidity of lees.

[0013] With the development of modern animal husbandry, breeding and pet industries, the research and development of feed (including pet food) has also increased the direction of precise formula research and development along with the refined management of animal species. Based on the growth characteristics of animals themselves (such as the need for high protein during the egg-laying period of poultry, and the need for acidic low-protein feed of ruminants), living environment and growth needs, by adjusting the protein ratio, pH value and flavor substances that attract animals to eat, feed suitable for animals of different types and different growth periods is developed.

[0014] In the current prior art, the treatment of the spent grains is not classified according to their different sources or uses, or a more precise dehydration step is provided. This results in a large amount of energy being consumed during the treatment of the spent grains, and the dehydrated spent grains need to be reprocessed in order to be usable.

[0015] Based on the above-mentioned limitations in the components of the spent grains or the drying process, in order to increase the scope of use of the spent grains in feed, this application intends to overcome the above-mentioned defects by refining the dehydration process of the spent grains and optimizing the processing technology of the spent grains.

[0016] In addition, on the one hand, there are differences in understanding among those skilled in the art; on the other hand, the applicant studied a large number of documents and patents when making the present invention, but due to space limitations, not all details and contents are listed in detail. However, this does not mean that the present invention does not have the characteristics of these prior arts. On the contrary, the present invention already has all the characteristics of the prior art, and the applicant reserves the right to add relevant prior art to the background technology. Summary of the invention

[0017] The prior art has provided a technical solution for dehydrating the lees feed. For example, CN117109256A discloses a method for dehydrating the lees feed, comprising: packing the lees feed in a mechanized or manual manner, and then putting it into a preliminary dehydration device, thereby preliminarily dehydrating the lees feed to remove part of the water in the lees feed; the preliminarily dehydrated lees feed is input into the conveying device by mechanical or natural conveying, and the preliminarily dehydrated lees feed is conveyed to the secondary dehydration device via the conveying device, and after the lees feed is conveyed to the secondary dehydration device via the conveying device, the secondary dehydration device is used to dehydrate the lees feed, and pre-treat and dry the lees feed and preliminarily break it up; after the lees feed is pre-treated and dried and preliminarily broken up by the secondary dehydration device, it is air-dried, and then the dehydrated and broken up lees feed is taken out. However, in this technical solution, the step of breaking up the lees is arranged after the dehydration process, but this arrangement has some potential problems: since the size of the lees particles is usually between 1 and 6 mm and they are sticky, they tend to aggregate into agglomerates during the processing process. This agglomeration phenomenon is particularly obvious during the drying process, because the surface of the lees agglomerates may dry faster, while the inside may still be wet, resulting in uneven drying. This uneven drying effect means that even if the lees are broken up after dehydration, it is impossible to ensure that the inside of the agglomerated lees is fully dried, which will affect the overall quality and use effect of the lees feed. In addition, the technical solution does not take into account the adjustment of pH value during the processing process, and the pH value of lees has an important influence on the digestive system of animals. If the pH value of the lees is too low, it may cause acidosis in animals, which will not only affect the health of the animals, but also reduce the nutritional value and safety of the lees as feed. Therefore, the preparation process of lees feed without pH adjustment may not meet the quality standards of animal feed, thereby affecting its competitiveness and application scope in the market. Therefore, it is necessary to optimize the timing of the disintegration step and the pH adjustment in actual operation to ensure that the preparation quality of the distiller's grains feed can meet the requirements of animal feed. By improving these key steps, the drying uniformity of the distiller's grains feed can be improved and its pH value can be ensured to be appropriate, thereby enhancing the utilization value and safety of distiller's grains as animal feed.

[0018] The present application provides a feed preparation system based on wine lees, the feed preparation system comprising: a mechanical dehydration module, configured to reduce the water content of wine lees by mechanical dehydration, and convert wine lees with a first water content into wine lees with a second water content; an acid-base adjustment module, configured to break up the wine lees with a second water content and adjust the pH of the wine lees by adding an acid-base regulator to the wine lees; a drying module, configured to maintain the wine lees with a second water content after adjusting the pH in a first temperature range for a first preset time period to obtain wine lees with a third water content having a first protein content; a screening module, configured to screen the wine lees with a third water content and separate the screened material with a second protein content as the first feed. According to a preferred embodiment, the acid-base regulator comprises CaO.

[0019] Different from the prior art, the filtered wine lees of the present invention can be transferred to the acid-base adjustment module to be broken up and the pH value adjusted after reaching the second water content, and the adjusted wine lees can be put into the drying module to be dried to the third water content and then screened. Based on the above-mentioned distinguishing technical features, the problems to be solved by the present invention may include: how to ensure the uniformity of wine lees drying while improving the quality of wine lees. Specifically, the uniformity of wine lees drying is achieved by inserting a breaking up process between the drying and dehydration processes with different target water contents to prevent the wine lees from agglomerating and causing the wine lees drying inside to be substandard. The present invention arranges a breaking up step between different target water contents of wine lees, which helps to break up the wine lees clumps that may be formed and ensure that the inside of the wine lees can also be fully dried, thereby avoiding quality problems caused by uneven drying. The dried wine lees will be screened, and this step further ensures the uniformity and applicability of the wine lees feed.

[0020] The beneficial effects of this technical solution include:

[0021] 1. The prior art often uses a single heating method to dry the lees. Based on sufficient experimental research on mechanical dehydration and heating drying methods, this application explores the effects of mechanical dehydration and heating dehydration on lees from the perspective of large-scale application scenarios that focus on energy consumption. According to the experimental results disclosed in Example 1, taking lees with a water content of less than 10% as the demand target, combining mechanical dehydration and heating dehydration to reduce the water content of lees can effectively reduce the energy consumption of the dehydration and drying process.

[0022] 2. After the lees are dried, the dry matter of rice husks can account for 35-40% by mass and 40-50% by volume. Before screening, the rice husks with large particle diameters are sharp and rough after drying, and have poor palatability. Their presence in the dried lees also reduces the digestibility of other nutrients in the lees and the content of nutrients such as protein per unit volume. Therefore, the application scope of the treated lees in the prior art is limited to being transported to cattle and sheep with fiber digestion functions.

[0023] Based on the exploration of the above technical problems, the present application is provided with an operation step of sieving the dried vinasse with 60 to 80 meshes, wherein the aperture requirement set for the sieving is much higher than the requirements for grading of the feed raw material sauce-flavored dry white wine vinasse (DB52T1709-2023), which states that the passing rate of the vinasse with an aperture of φ of 0.6 mm should be ≥90%. The operation method of discarding the vinasse with high fiber content in the upper layer and retaining the protein-containing vinasse in the lower layer can not only avoid the problem of poor palatability caused by crude fiber from rice husks, but also increase the crude protein content per unit volume of vinasse feed. According to the crude protein content disclosed in Examples 2 to 7 shown in Table 1, it can be seen that the protein content of the lower vinasse after screening is as high as 24.8%, which far exceeds the crude protein standard (≥18%) of the first-level vinasse feed specified in the requirements for grading of the feed raw material sauce-flavored dry white wine vinasse (DB52T 1709-2023). By setting the screening conditions in combination with the characteristics of liquor lees after drying (especially the lees produced by the Luzhou Laojiao production line), the sieves after screening can be used not only for cattle and sheep, but also for pigs and poultry, thus improving the application range and economic value of the lees.

[0024] 3. Since pH adjustment is achieved by adding an exogenous regulator, the water content of the lees has a great influence on the pH adjustment process and the pH value of the final product. When the water content of the lees is high (for example, higher than 40%), it is necessary to directly adjust the pH without treatment, which requires the input of more alkaline substances, and the pH change of the final product after dehydration is also relatively large. Adjusting the pH of the lees after drying is not easy to control, and the problem of chemical substance accumulation is prone to occur. Therefore, the present application sets a pH adjustment link between the process steps of mechanical dehydration and heating dehydration, taking into account the dual effects of pH adjustment and drying lees. On the one hand, adding pH regulator to the low-water content wine grains not only achieves the purpose of saving pH regulator, but also avoids excessive salt substances from being brought into the dried wine grains because it is not in a completely dry state (during mechanical dehydration, acidic substances will be removed together with the filtrate, thereby reducing the salts formed by neutralization and alkali addition in this part); on the other hand, since the pH process is often accompanied by stirring and homogenizing steps, this process also improves the uniformity of heat in the subsequent drying process of the wine grains after pressure filtration.

[0025] At the same time, the present application also uses CaO as a pH regulator. CaO is a powdered alkaline oxide that easily absorbs water from the air. In the actual production process, since the pH of the lees is acidic, the amount of pH regulator used is relatively large. When CaO is added to the lees, it can not only play an alkaline neutralization role, but also further accelerate the evaporation of water vapor by releasing heat when participating in the reaction.

[0026] According to a preferred embodiment, the drying module is further configured to, after obtaining the wine lees with a third moisture content having a first protein content, maintain a portion of the wine lees with a third moisture content having a first protein content in a second temperature range for a second preset time period to obtain wine lees with a fourth moisture content having a third protein content.

[0027] Drying can effectively reduce the moisture content in distiller's grains and further concentrate other nutrients. Appropriate heat treatment can also increase the content of rumen bypass protein (RUP) in distiller's grains. However, due to the heat damage of the drying process, excessive drying at high temperature may lead to Maillard reaction, which significantly reduces the effective amino acids, sugars and digestion and absorption efficiency of distiller's grains. Different types of farmed animals have different requirements and adaptability to feed composition. For example, ruminants such as cattle and sheep have a high fiber digestion capacity, while monogastric animals such as chickens and pigs have difficulty adapting to crude fiber in feed. Generally speaking, cattle and sheep are ruminants with rumen, reticulum, omasum and abomasum. Rumen degradable protein and rumen bypass protein need to be considered in feed preparation. Pigs are monogastric animals with relatively simple digestive tracts. They need more high-quality protein in feed and require amino acid balance. The protein requirements at different growth stages vary greatly. Chickens are monogastric poultry with gizzards. They need protein and balanced amino acids. They have high calcium requirements and need to add sand and gravel to the feed to help digestion. Fish need high-protein feed. Water solubility and stability need to be considered when preparing feed. The phosphorus content in feed needs to be strictly controlled to reduce water pollution. Therefore, during the heating and drying process, it is necessary to comprehensively consider the purpose of the target feed and set the drying process according to the type of feed, such as cattle feed, sheep feed, pig feed, chicken feed or fish feed.

[0028] According to a preferred embodiment, the first temperature range of the paddle dryer used in the drying module is 160-200°C. Preferably, the heating temperature of the paddle dryer is 160°C. Preferably, the heating temperature of the paddle dryer is 180°C. Preferably, the heating temperature of the paddle dryer is 200°C. According to a preferred embodiment, the first preset time period of the paddle dryer used in the drying module is 10-15min. Preferably, the heating time of the paddle dryer is 10min. Preferably, the heating time of the paddle dryer is 15min. Preferably, the screened material obtained after screening the lees that have passed through the first temperature range and the first preset time period, that is, the first feed is suitable as feed for cattle and sheep. According to a preferred embodiment, the first moisture content range is above 55%, preferably 55% to 65%, and more preferably 60%. According to a preferred embodiment, the second moisture content range is 30% to 50%. Preferably, the second moisture content is 30%. Preferably, the second moisture content is 50%. Preferably, the second water content is 40%. Preferably, the second water content is 45%. Preferably, the second water content is 35%. According to a preferred embodiment, the third water content ranges from 10% to 20%. Preferably, the third water content is 20%. Preferably, the third water content is 15%. Preferably, the third water content is 10%.

[0029] After obtaining the distiller's grains with the third moisture content having the first protein content, a portion of the distiller's grains with the third moisture content having the first protein content is maintained in the second temperature range for a second preset time period to obtain distiller's grains with the fourth moisture content having the third protein content. According to a specific embodiment, the second temperature range is 100-120° C. The second preset time period is 5-15 min. Through secondary heating and drying, the fourth moisture content range is 5%-8%, the distiller's grains are further pyrolyzed, and the amino acid ratio and moisture content are more suitable for further processing (enzyme addition or screening) as chicken feed or pig feed.

[0030] According to a preferred embodiment, the system further has an enzyme preparation module, which is configured to mix distiller's grains with a third moisture content having a first protein content with a first enzyme preparation to obtain a second feed; and / or to mix distiller's grains with a fourth moisture content having a third protein content with a second enzyme preparation to obtain a third feed. According to a preferred embodiment, the first enzyme preparation is one or more of xylanase, cellulase and β-glucanase. The addition of the first enzyme preparation can supplement the deficiency of endogenous digestive enzymes in animals and enhance the ability of animals to degrade non-starch polysaccharides. Preferably, the first enzyme preparation is a mixture of xylanase, cellulase and β-glucanase in a mass percentage of 1:1:2, and the second feed is broiler feed. Preferably, the addition amount of the first enzyme preparation is % of the mass of the distiller's grains. According to a preferred embodiment, the second enzyme preparation is one or more of mannanase, pectinase, xylanase and cellulase. Preferably, the second enzyme preparation is a mixture of mannanase, pectinase, xylanase and cellulase in a mass percentage of 1:1:1:1, the third feed is pig feed, and the addition amount of the second enzyme preparation is 1:1:1 of the mass percentage of the lees.

[0031] According to a preferred embodiment, the first temperature range and the first preset time period are adjusted in association with the first protein content and the third water content. The selection of temperature needs to take into account the degree of protein pyrolysis, and the setting of time needs to take into account the target moisture content. Low temperature and long time drying can gently remove moisture while retaining the quality and quantity of protein to the greatest extent. Moderate temperature and time can maintain a moderate protein content while reasonably removing moisture. High temperature and short time treatment can quickly remove part of the moisture, but may cause some protein denaturation or loss, thereby achieving the goal of low protein.

[0032] According to a preferred embodiment, the second temperature range and the second preset time period are set in association with the target rumen-passing protein content in the distiller's grains of the fourth water content of the third protein content. The protein ingested by cattle from the diet can be divided into three parts: protein that is not degraded in the rumen, protein that can be degraded in the rumen, and indigestible protein (IP). Since most of the dietary protein is degraded and wasted in the rumen, feeding a diet with a higher protein content is not the best solution to improve cattle nutrition. As long as the required crude protein for the growth of rumen-passing microorganisms can be met, efforts should be made to avoid excessive crude protein from being decomposed in the rumen. Excess crude protein should not be decomposed in the rumen, but digested and absorbed in the small intestine to achieve its optimal efficiency. If the excess crude protein does not pass through the rumen and continues to be decomposed in the rumen, excessive ammonia will be produced, which not only reduces the utilization rate of crude protein, but also excessive ammonia is absorbed into the blood, which is easy to make the urea nitrogen in the blood too high, resulting in adverse effects on reproductive performance and reducing the conception rate of breeding. A certain amount of crude protein ingested in the diet must be degraded and utilized by microorganisms in the rumen in order for the entire rumen fermentation function to be normal and healthy, because rumen microorganisms also need crude protein. In the present application, the second temperature range and the second preset time period are adjusted by setting the rumen bypass protein content in the target feed product. Preferably, in the case where it is necessary to increase the rumen bypass protein content, the second temperature range and the second preset time period are adaptively increased. According to a specific embodiment, the second temperature range is 200°C and the second preset time period is 5 to 10 minutes.

[0033] According to a preferred embodiment, the screening module is further configured to screen and separate the distiller's grains with a fourth moisture content having a third protein content, and obtain a screenings with a fourth protein content as a fourth feed. According to a preferred embodiment, the fourth protein content is 25% to 30%, more preferably 26% to 28%.

[0034] According to a preferred embodiment, the mechanical dehydration module reduces the water content of the wine dregs by mechanical filtration, and the mechanical dehydration module mechanically filters the wine dregs in a manner of a preset first threshold value of relevant parameters for characterizing the agglomeration rate updated for each batch and according to the process parameters affecting the agglomeration rate of each batch; at least one parameter for characterizing the agglomeration rate is set to a first parameter representing the organic matter content, wherein, when the first parameter exceeds or is equal to the preset first threshold value, the mechanical dehydration module that mechanically filters the wine dregs filters the wine dregs whose first parameter exceeds or is equal to the preset first threshold value to a second water content set according to the organic matter content.

[0035] According to the findings disclosed in Example 1: when mechanical dehydration and heating dehydration are used in combination, that is, mechanical dehydration is used when treating high-water content (40% to 60%) lees, and heating is used when treating low-water content (35% to 40%) lees, energy consumption is significantly reduced. This application proposes a dehydration water content dividing line for distinguishing mechanical filter pressing and heating filter pressing. When the water content is between 35% and 40%, the dehydration energy consumption can be significantly reduced by switching from mechanical filter pressing to heating filter pressing.

[0036] According to a preferred embodiment, the filter pressing pressure of the mechanical dehydration module ranges from 1 to 1.2 MPa. Preferably, the filter pressing pressure is 1 MPa. Preferably, the filter pressing pressure is 1.1 MPa. Preferably, the filter pressing pressure is 1.2 MPa.

[0037] The second aspect of the present application provides a method for preparing feed based on distiller's grains. The method comprises: reducing the water content of distiller's grains by mechanical dehydration to convert distiller's grains with a first water content into distiller's grains with a second water content; breaking up the distiller's grains with the second water content and adjusting the pH of the distiller's grains by adding an acid-base regulator to the distiller's grains; maintaining the distiller's grains with the second water content after pH adjustment in a first temperature range for a first preset time period to obtain distiller's grains with a third water content having a first protein content; and sieving the distiller's grains with the third water content to obtain a screened product with a second protein content as the first feed.

[0038] According to a preferred embodiment, after obtaining distiller's grains with a third moisture content having a first protein content, a portion of the distiller's grains with a third moisture content having a first protein content is maintained in a second temperature range for a second preset time period to obtain distiller's grains with a fourth moisture content having a third protein content.

[0039] According to a preferred embodiment, the method further comprises: mixing distiller's grains having a first protein content and a third moisture content with a first enzyme preparation to obtain a second feed; and / or mixing distiller's grains having a fourth moisture content with a third protein content with a second enzyme preparation to obtain a third feed.

[0040] According to a preferred embodiment, the wine lees processing system further includes a first detection unit for detecting the viscosity of the wine lees, wherein when the wine lees viscosity collected by the first detection unit is lower than a first threshold value, the mechanical dehydration module filters the wine lees below the first threshold value in a gradually increasing pressure manner.

[0041] According to a preferred embodiment, when the viscosity of the lees collected by the first detection unit is higher than a first threshold value, the mechanical dehydration module pressurizes the lees higher than the first threshold value in a staged pressurization manner.

[0042] Different from the prior art, the present invention can dynamically adjust the filter pressing parameters of the mechanical dehydration module according to the detection result of the viscosity of the lees obtained by the first detection unit. Based on the above-mentioned distinguishing technical features, the problems to be solved by the present invention may include: how to reduce the probability of lees agglomeration or caking during the filter pressing dehydration process. Specifically, in the traditional filter pressing dehydration process, since the viscosity of the lees gradually increases as its water content decreases, this greatly increases the possibility of lees agglomeration or caking during the filter pressing process. If a unified filter pressing parameter is used to treat lees with different viscosities, those lees with higher viscosity are more likely to agglomerate or agglomerate. This agglomeration or agglomeration will not only affect the subsequent drying effect, but may also cause the dried lees feed to have a block or agglomerate structure with increased firmness and hardness, thereby affecting its quality and applicability as a feed. To this end, the present invention adopts a gradual or staged filter pressing method, which can gradually adjust the pressure and time of the mechanical dehydration module according to the actual viscosity of the lees, so as to achieve mechanical dehydration of the lees. Through this intelligent adjustment of filter press parameters, the present invention can reduce the agglomeration or caking of distiller's grains during the filter press process, thereby ensuring that the dehydrated distiller's grains have better dispersion and uniformity, providing a more ideal raw material state for the subsequent drying and breaking up steps, thereby further improving the overall quality and applicability of distiller's grains feed. Beneficial effects of this technical solution:

[0043] The lees contain a high proportion of water (usually between 60% and 80%) and also include unfermented starch, protein, cellulose, fat and microbial cells. When the water content is high, the viscosity of different types of lees is different but not large (for example, lees using sorghum as the main raw material may contain more starch and fiber, resulting in higher viscosity). However, as the water content in the lees gradually decreases, the viscosity will gradually increase, and the unfermented starch, protein, cellulose and other components contained therein will also form a water-absorbing network and become a factor that hinders the dehydration of the lees. In particular, as the lees are dehydrated, some of the lees that have condensed into clumps or blocks will gradually become compact and cannot be easily broken up (as the water is removed, the distance between the solid particles in the clumps or blocks of lees decreases, such as unfermented starch, protein, cellulose, etc., which are in closer contact with each other; the removal of water reduces the lubrication between the particles, thereby enhancing the friction and bonding force between the solid particles; some chemical changes that increase the firmness of the lees may also occur during the dehydration process, including protein denaturation and starch gelatinization).

[0044] Based on this, for wine lees with different viscosities, the present application sets up a method of mechanically dehydrating the wine lees by gradual filter pressing or stage filter pressing to reduce the possibility of the wine lees agglomerating or lumping, and to reduce the possibility of the wine lees forming blocks or lumps with increased firmness and hardness during subsequent stirring drying.

[0045] Specifically, the pressure gradually increases during the gradual filter pressing process, which helps to discharge the water in the lees more evenly. However, due to the gradual increase in pressure, the structure of the filter cake may be more uniform and the density may be higher. Therefore, for the lees with relatively low viscosity, considering that the clumped or agglomerated lees produced during the mechanical filter pressing process are easily broken up in the acid-base adjustment module, the mechanical dehydration module is set to the gradual filter pressing program for the purpose of increasing the lees drainage efficiency and reducing energy consumption.

[0046] According to a preferred embodiment, the gradual pressurization method includes a pre-pressure filtration stage, an incremental medium-pressure filtration stage, an incremental high-pressure filtration stage and a maximum pressure filtration stage, wherein, in the initial low-pressure filtration stage: the mechanical dehydration module provides initial filtration for the wine lees at a set first pressure value; in the incremental medium-pressure filtration stage: the mechanical dehydration module presses the wine lees from the first pressure value at a first pressure increase rate until a second pressure value is reached; in the incremental high-pressure filtration stage: the mechanical dehydration module presses the wine lees from the second pressure value at a second pressure increase rate until a third pressure value is reached; in the maximum pressure filtration stage: the mechanical dehydration module provides high-pressure filtration for the wine lees at a set fourth pressure value greater than the third pressure value until the water content of the wine lees is less than the first water content.

[0047] Unlike the prior art, the present invention can adjust the working parameters of the gradual pressurization process of the mechanical dehydration module according to the different filtration stages. Based on the above-mentioned distinguishing technical features, the problems to be solved by the present invention may include: how to adjust the working parameters of the mechanical dehydration module according to the different filtration stages of the wine lees in the mechanical dehydration module, so as to improve the quality of the filter cake after the wine lees are filtered. Specifically, the initial wine lees contain more free water, and the fluidity of the free water is relatively strong. If a higher initial pressure is used for filtration at this time, the free water will be squeezed out in a manner of carrying the wine lees at high speed, which will cause the wine lees to be dispersed, and thus a stable filtration environment cannot be formed. The present invention can adjust the corresponding filtration parameters according to the characteristics of different filtration stages of different wine lees, so as to obtain a high-quality filter cake structure. The beneficial effects of this technical solution:

[0048] For wine lees with relatively low viscosity, the gradual pressurization method is used to set up four stages: pre-pressure filtration stage, incremental medium-pressure filtration stage, incremental high-pressure filtration stage and maximum pressure filtration stage.

[0049] The pre-pressure filtration stage is set to directly filter the lees at the first pressure value. The purpose of the pre-pressure filtration stage is to initially discharge the free water in the lees and form a preliminary filter cake structure. The lees are evenly distributed on the filter cloth (or filter frame) through the low-pressure filtration.

[0050] The filter pressing in the incremental medium pressure filtration stage is used to further discharge water, increase the density of the filter cake, and reduce the water content in the filter cake. In this stage, the filter cake is shaped at a second pressure value higher than the first pressure value.

[0051] The filter press in the incremental high-pressure filtration stage is used to maximize the removal of water to form a stable and dry filter cake. In this process, the second pressure increase rate should be less than the first pressure increase rate to avoid filter cake rupture or filter cloth (filter frame) clogging.

[0052] The highest pressure filtration stage is set to directly filter the wine lees at the fourth pressure value. This stage is used to provide a stable detection environment for detecting the water content of the wine lees. After the water content of the wine lees is less than the first water content, the mechanical dehydration module can directly reduce the pressure from the fourth pressure value to 0 to unload the filter cake.

[0053] According to a preferred embodiment, the staged pressurization method includes a pre-pressure filtration stage, a main pressure filtration stage and a high-pressure filtration stage, wherein, in the pre-pressure filtration stage: the mechanical dehydration module provides initial filtration for the wine lees at a set first pressure value within a preset time length; in the main pressure filtration stage: the mechanical dehydration module filters the wine lees at a set second pressure value or a third pressure value within a preset time length; in the high-pressure filtration stage: the mechanical dehydration module instantaneously filters the wine lees at a set fourth pressure value at least once until the water content of the wine lees is less than the first water content.

[0054] Beneficial effects of this technical solution:

[0055] The increase in the viscosity of the lees will increase the flow resistance of the material in the filter medium. In the process of gradual mechanical filter pressing, if the pressure increases too quickly, the flow rate of the solid-liquid mixture in the lees in the filter medium (such as the extrusion component in direct contact with the lees) may not be able to adapt in time to the increase in resistance caused by the increase in viscosity (factors that increase resistance include particles in the lees that form a close structure with each other or organic matter adhering to the medium), thereby causing a sudden change in the pressure of the mechanical filter pressing; at the same time, during the extrusion process, due to the increase in viscosity, the lees will also be unevenly distributed on the filter medium, further exacerbating the sudden change in the pressure of the mechanical filter pressing.

[0056] For wine lees with high viscosity or increased viscosity after dehydration, the present application provides a staged filtration method for filtering wine lees. During the staged filtration process, the pressure reaches a peak at different stages, which can reduce the density of the filter cake and increase the looseness of the filter cake compared to the gradual filtration.

[0057] At the same time, the present invention finds that compared with the gradual filter press, the stage filter press can also reduce energy consumption and reduce the mechanical loss of the filter press. The gradual filter press needs to continuously overcome the flow resistance of the lees to increase the pressure during the filter press, while the stage filter press keeps the pressure constant in each stage. Therefore, the equipment in the stage filter press does not need to be in the state of supercharging and changing pressure for a long time, which also reduces the loss and energy consumption of the equipment.

[0058] According to a preferred embodiment, the drying module includes a paddle dryer and a vortex dryer, wherein the wine lees after pressure filtration are transferred to the paddle dryer for drying, and when the water content of the wine lees is less than the second water content, the wine lees are transferred to the vortex dryer; based on the set first parameter, the vortex dryer can divide the transferred wine lees into a dry product that remains in the vortex dryer and is continuously affected by the vortex and dehydrated to a water content less than the second water content, and an agglomerated product that is not affected by the vortex and falls to the bottom of the vortex dryer, wherein the agglomerated product is transferred to the paddle dryer with increased stirring parameters, and then transferred to the vortex dryer until the agglomerated products are all converted into dry products.

[0059] Different from the prior art, the present invention can transfer the wine lees dried to a moisture content less than the second moisture content by the paddle dryer into the vortex dryer, and the agglomerated products that are not affected by the vortex and fall below the vortex dryer are screened by the vortex dryer and sent to the paddle dryer for further processing. Based on the above-mentioned distinguishing technical features, the problems to be solved by the present invention may include: how to screen and re-dry the agglomerated products that meet the moisture content requirements. Specifically, the beneficial effects of the present technical solution are:

[0060] Since the screening process only screens the wine lees dried by the drying module according to the volume, the screening process cannot screen out some compacted small-volume blocks of wine lees. In the present application, in order to further screen out the products that are in agglomerated or lumped, the drying process is divided into a heating and stirring drying process and a cyclone screening drying process. The vortex dryer can screen out the waste that is not dried and condensed into small pieces and exceeds the weight standard and put it back into the mixing.

[0061] According to a preferred embodiment, the mesh size of the sieve used for screening is 60 to 80 meshes. Preferably, the mesh size is 60 meshes. Preferably, the mesh size is 70 meshes. Preferably, the mesh size is 80 meshes.

[0062] The present application also relates to a method for processing wine grains for feed using a wine grains processing system, the method comprising the following steps: filter pressing and dehydration: feeding the wine grains into a mechanical dehydration module and filtering them until the water content of the wine grains is less than a first water content; alkali treatment: adding an alkaline substance to the wine grains after the filter pressing, stirring evenly, and making the pH value of the mixture tend to be neutral; drying and dehydration: drying the mixture to reduce the water content of the mixture to less than a second water content; screening: screening the mixture with a water content less than the second water content to obtain the screened material.

[0063] According to a preferred embodiment, the present application proposes a method for processing lees to increase the crude protein content of the final product:

[0064] Pressing and dehydrating: sending the lees into the mechanical dehydration module and filtering them at a pressure of 1.2 MPa until the water content of the lees is less than the first water content;

[0065] Alkali treatment: Add CaO to the lees after filter pressing and stir evenly to keep the pH value of the mixture at 6.6;

[0066] Drying and dehydration: drying the mixture at 180°C for 15 minutes to reduce the water content of the mixture to less than the second water content;

[0067] Screening: Screen the mixture with a water content less than the second water content through an 80-mesh screen to obtain the undersize.

[0068] Preferably, the first moisture content is set to 35.4%; and the second moisture content is set to 7.9%.

[0069] Preferably, the present application proposes a method for processing distiller's grains to increase the crude protein content of the final product:

[0070] Pressing and dehydrating: sending the lees into the mechanical dehydration module and filtering at a pressure of 1.2 Mpa until the water content of the lees is less than the first water content, wherein when the viscosity of the lees is higher than the first threshold, the mechanical dehydration module presses the lees higher than the first threshold in a staged pressurization manner, or when the viscosity of the lees is lower than the first threshold, the mechanical dehydration module presses the lees lower than the first threshold in a gradual pressurization manner;

[0071] Alkali treatment: Add CaO to the lees after filter pressing and stir evenly to keep the pH value of the mixture at 6.6;

[0072] Drying and dehydration: drying the mixture at 180°C for 15 minutes to reduce the water content of the mixture to less than the second water content;

[0073] Screening: Screen the mixture with a water content less than the second water content through an 80-mesh screen to obtain the undersize.

[0074] Beneficial effects of this technical solution:

[0075] The crude protein in the lees is a high-quality animal feed raw material. Crude protein can provide the amino acids required by animals and promote the growth, development and health of animals. Therefore, the higher the crude protein content in the processed lees used for feed, the higher the utilization rate of the lees.

[0076] It can be seen from the crude protein content of the final products of Examples 1 to 6 shown in Table 1 that the dehydration process implemented in the above embodiment can retain the crude protein in the lees to the maximum extent.

[0077] In the prior art, a large amount of wine lees in wineries are directly pyrolyzed due to inappropriate treatment methods. After being screened, a small amount of wine lees can be added to feed in small amounts as an additional supplementary ingredient (due to low protein content, difficulty in dispersion or low pH value, which affects the taste of feed). Especially at present, the design of feed ratios is designed for specific types of animals, and wine lees cannot be used because it requires many parameters to be adjusted. The above-mentioned shortcomings of wine lees make most of the wine lees only be treated as waste after treatment, so that the added value that may be generated by the wine lees is ignored, which not only affects the economic conversion of wine lees, but also increases the pollution to the environment during the treatment of wine lees.

[0078] The present invention introduces a new dehydration combination device by combining mechanical filtration and heating treatment, improves the treatment efficiency and product quality of lees in the treatment process, and realizes the application of lees in the field of feed for different animal species by adjusting the process parameters in the mechanical filtration and heating treatment process (such as the adjustment of pH value after mechanical filtration, screening of dehydrated lees to obtain high-protein undersize for preparing feed, and adjusting the temperature range during heating to control the reaction degree of reducing sugar and amino acid in lees). Compared with the prior art, the present application considers the feed characteristics of different types of animals and provides targeted treatment conditions during the dehydration process, such as: adjustment of heating temperature, adjustment of pH value after mechanical filtration, and increase of mechanical filtration to reduce the loss of protein in lees. In addition to combining mechanical filtration and heating treatment for the purpose of saving energy consumption, the present application also considers the adjustment of heating parameters for the palatability of different animals when lees are used as feed, so that the heating treatment is not only used for dehydration, but also used for processing the reaction specific parameters (temperature, water content, reaction time, pH environment) required by the Maillard reaction when lees are used as feed for different types of animals.

[0079] According to the following Table 1, the present application forms a feed supplement suitable for different types of animals by specific treatment of distiller's grains (including pH adjustment after mechanical filtration, combination of filtration methods based on increasing crude protein content, and adjustment of heating temperature based on drying settings). The present application provides a method for preparing distiller's grains suitable for different types of animal feeds through Examples 2 to 7. BRIEF DESCRIPTION OF THE DRAWINGS

[0080] Figure 1 Energy consumption statistics provided by the present invention;

[0081] Figure 2 A flow diagram of distiller's grains between devices provided by the present invention;

[0082] Figure 3 A flow chart of distiller's grains processing provided by the present invention;

[0083] Figure 4 A schematic diagram of a processing procedure for distiller's grains generated to meet feed requirements provided by the present invention;

[0084] Figure 5 A diagram showing the connection relationship of the units involved in the system provided by the present invention;

[0085] Figure 6 This is a schematic diagram of the system operation provided by the present invention. DETAILED DESCRIPTION

[0086] The following is a detailed description with reference to the accompanying drawings.

[0087] In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance. In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "provided with", "connected", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected, or indirectly connected through an intermediate medium, or it can be the internal connection of two elements. "Several" means two or more, unless otherwise clearly and specifically limited. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances.

[0088] Both the feed raw material dried yellow wine grains (GB / T 36860-2018) and the feed raw material sauce-flavored dried white wine grains grading requirements (DB52T1709-2023) indicate that the moisture content of wine grains feed should be below 12%. Therefore, the moisture content of the final product of wine grains should be lower than 12%.

[0089] The water content in this application refers to the mass fraction percentage of the total weight of the lees and the water therein.

[0090] Example 1

[0091] When processing distiller's grains with high moisture content (about 60%), a mechanical method is used, and when processing distiller's grains with low moisture content (35% to 40%), a heating method is used.

[0092] Take the paddle dryer and plate and frame filter press as examples.

[0093] The plate and frame filter press consumes 50k of electricity to reduce the moisture content of 70% of the waste to 40% at a pressure of 1.0Mpa. 2 ) The power consumption for reducing the moisture content of 70% spent grains to 40% at a heating temperature of 160° C. is 80 kWh. Based on the calculation of power consumption, this embodiment calculates the power loss caused by three methods for reducing the moisture content of 70% spent grains to 20%.

[0094] like Figure 1 As shown, in the process of gradually decreasing the moisture content of the lees (especially after 40%), the energy consumption of the mechanical drying method directly increases from 50k (moisture content 40%) to 400 (moisture content 10%), and the energy consumption of the heating drying method directly increases from 80k (moisture content 40%) to 200 (moisture content 10%), and the energy consumption of the combined mechanical and heating drying method increases from 50k (moisture content 40%) to 150 (moisture content 10%).

[0095] The results show:

[0096] When mechanical dehydration is used, energy consumption increases approximately exponentially with decreasing water content. Mechanical dehydration has significantly low energy consumption when the water content of lees with a water content of about 60% is reduced to between 35% and 40%. However, even if the mechanical action intensity is significantly increased, it is still difficult to reduce the water content of lees to below 25% (line A).

[0097] When heating dehydration is used, the decrease in water content and the increase in energy consumption are positively correlated, and the slope of the curve is low, approximating a straight line. Although heating dehydration can reduce the water content of the spent grains to below 10%, as the water content of the grains decreases, the energy consumption required for heating dehydration also gradually increases (line B).

[0098] When mechanical dehydration and thermal dehydration are used in combination, that is, mechanical dehydration is used when treating waste with high moisture content (40%-60%), and thermal dehydration is used when treating waste with low moisture content (35%-40%), energy consumption is significantly reduced (line C).

[0099] Example 2

[0100] This embodiment provides a method for preparing feed for poultry. Figure 3 As shown, the preparation method comprises adding 15-45% by weight of the screened material obtained by the following treatment method to the feed for poultry. Preferably, 15% by weight of the screened material obtained by the following treatment method is added to the feed for poultry. 30% by weight of the screened material obtained by the following treatment method is added to the feed for poultry. 45% by weight of the screened material obtained by the following treatment method is added to the feed for poultry.

[0101] This embodiment provides a specific implementation method for treating wine lees.

[0102] The steps of lees processing include:

[0103] (1) collecting solid-state liquor lees and determining the water content to be 57.2%;

[0104] (2) Using a plate and frame filter press to filter the lees, the equipment pressure is 1.2 MPa, so that the water content of the lees is reduced to 35.6%, the filtrate is discarded, and the lees filter cake is collected;

[0105] (3) adding 1.9% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 6.9;

[0106] (4) feeding the vinasse treated in step (3) into a paddle dryer, setting the temperature of the paddle dryer to 180° C., drying for 15 min, and measuring the moisture content of the vinasse to be 8.6%, and the crude protein content to be 14.6% by mass;

[0107] (5) adding the vinasse dried in step (4) to the vinasse The crude protein content of a mixture of xylanase, cellulase and β-glucanase in a mass percentage of 1:1:2 was determined to be 23.4% by mass.

[0108] After mechanical filtration, the present application adjusts the pH to be close to neutral (7.0±0.2), and appropriately slows down the heating time or reduces the heating temperature to reduce the Maillard reaction of the lees in the heating and dehydration stage, so that the lees obtained by the preparation method proposed in this embodiment are more suitable for adding to the feed for poultry. Specifically, the lees obtained by reacting at 180°C for 15 minutes in an environment with a water content of 35.6%, a pH of 6.9, and a crude protein content of 14.6% after 60 mesh screening can produce olfactory receptors of poultry (especially chickens) to obtain food associations in their olfactory memory, thereby obtaining nutritional cues, and then stimulating the foraging behavior of poultry. For example, the composite fragrance formed by the combination of aldehydes, ketones and heterocyclic compounds produced under this condition can produce a specific high attraction to poultry. Due to the special breeding density of poultry, the lees that can increase the foraging behavior of poultry are specifically suitable for preparing feed for poultry.

[0109] The present embodiment proposes a control system for feed for omnivorous animals or poultry. The control system includes a mechanical dehydration module with computing capabilities, an acid-base adjustment module, a drying module, a screening module, and an enzyme preparation module. The mechanical dehydration module filters the wine lees at an equipment pressure of 1.2Mpa, and transmits the filtered wine lees to the acid-base adjustment module; the acid-base adjustment module reduces the water content of the wine lees to 35.6% by adding 1.9% CaO to adjust the pH value to 6.9, and transmits the wine lees with a pH value of 6.9 to the drying module; the drying module heats the wine lees with a pH value of 6.9 at 180°C for 15 minutes; the enzyme preparation module adds 1.9% CaO of the mass fraction of the wine lees to the wine lees. A mixture of xylanase, cellulase and β-glucanase in a mass percentage of 1:1:2.

[0110] Example 3

[0111] This embodiment provides a method for preparing a feed for rabbits to be added to feed. The method comprises the following steps: mixing the sieve obtained after the following treatment, corn, and grass powder in a mass ratio of 1:4:4.

[0112] The steps of lees processing include:

[0113] (1) collecting solid-state liquor lees and determining the water content to be 57.2%;

[0114] (2) adding 2.5% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 6.5;

[0115] (3) sending the vinasse treated in step (2) into a paddle dryer, setting the temperature of the paddle dryer to 200° C., drying for 15 min, and measuring the moisture content of the vinasse to be 12.9%, and the crude protein content to be 14.3% by mass;

[0116] (4) The vinasse dried in step (3) was sieved and passed through a 60-mesh sieve, and the sieve residue was collected for use as feed additive. The crude protein content was measured to be 22.6% by mass.

[0117] The crude protein content of the treated lees provided in this embodiment is 22.6% (suitable for the digestive system of rabbits with a high-fiber, low-protein diet). At the same time, the reaction conditions of 200°C for 15 minutes under an environment of pH 6.5 and a water content of 57.2% make the lees form Maillard reaction products that are particularly attractive to rabbits and are relatively prominent in the complex odor (such as methylpyrazine with a nutty aroma, acetaldehyde similar to the smell of certain fruits and young leaves, and valeraldehyde with the smell of grass and plants that is naturally attractive to rabbits). At the same time, the lees with high water content can also form a dry outer layer and a soft inner layer (polymerization reaction and cross-linking products increase structural strength, and the fibrosis structure is reduced to reduce the roughness) during stirring and heating. Therefore, the lees obtained based on the above preparation conditions can significantly improve the flavor of rabbit feed when used as rabbit food, enhance palatability, and increase the intake of high-protein feed by rabbits that mainly feed on hay or vegetables.

[0118] Appetites increase the added ingredients of feed for animals (especially those with poor appetite or those who avoid high-protein feed due to dietary habits). For example: as a supplementary ingredient, it can be appropriately added to rabbit feed.

[0119] This embodiment proposes a control system for an attractant for rabbits. The control system includes a mechanical dehydration module with computing capabilities, an acid-base adjustment module, a drying module, and a screening module. The control system is configured as follows: the acid-base adjustment module adjusts the pH value of the wine lees to 6.5 by adding 2.5% CaO by mass, and transfers the wine lees with a pH value of 6.5 to the drying module; the drying module heats the wine lees with a pH value of 6.5 at 200°C for 15 minutes, and transfers the reacted wine lees to the protein conditioning unit; the screening module screens the wine lees with a water content of 12.9% at 60 mesh.

[0120] Example 4

[0121] This embodiment provides a method for preparing feed for canine pets. The preparation method comprises adding 15-30% by weight of the screened material obtained by the following treatment method to the feed for canine pets. Preferably, 15% by weight of the screened material obtained by the following treatment method is added to the feed for omnivorous animals or poultry. 30% by weight of the screened material obtained by the following treatment method is added to the feed for omnivorous animals or poultry.

[0122] This embodiment provides a specific implementation method for treating wine lees. Unlike the above embodiments, the treatment method of this embodiment replaces the CaO content, the temperature during heating and drying, and the mesh size.

[0123] (1) collecting solid-state liquor lees and determining the water content to be 57.2%;

[0124] (2) Using a plate and frame filter press to filter the lees, the equipment pressure is 1.0 MPa, so that the water content of the lees is reduced to 36.8%, the filtrate is discarded, and the lees filter cake is collected;

[0125] (3) adding 1.8% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 6.8;

[0126] (4) sending the vinasse treated in step (3) into a paddle dryer, setting the temperature of the paddle dryer to 160° C., drying for 15 min, and measuring the moisture content of the vinasse to be 9.8%, and the crude protein content to be 15.1% by mass;

[0127] (5) The vinasse dried in step (4) was sieved and passed through an 80-mesh sieve, and the sieve residue was collected for use as feed additive. The crude protein content was measured to be 24.1% by mass.

[0128] The crude protein content of the treated lees provided in this embodiment is 24.1% (in line with the current consumer groups that pursue high crude protein content on the market). At the same time, the reaction conditions of 160°C for 15 minutes under the environment of pH 6.8 and 36.8% water content make the lees not have the aroma of caramel and roasted nuts, but mainly highlight the natural grass and cream aroma pursued by pet owners. This makes the lees, when used as a component of canine pet feed, not only provide high-content crude protein for canine pet feed and improve the fermented softened cellulose that can improve the effect of canine pet feed on canine intestinal health, but also can provide canine pet feed with more complex aromas that satisfy the olfactory sense of pets and pet owners through the Maillard reaction generated under set conditions, thereby increasing the market competitiveness of canine pet feed.

[0129] This embodiment proposes a control system for feed for canine pets. The control system includes a mechanical dehydration module, an acid-base adjustment module, a drying module and a screening module with computing capabilities. The control system is configured as follows: the mechanical dehydration module filters the wine lees at an equipment pressure of 1.0Mpa, and transmits the filtered wine lees to the acid-base adjustment module; the acid-base adjustment module adjusts the wine lees with a water content reduced to 36.8% to a pH value of 6.8 by adding 1.8% CaO by mass, and transmits the wine lees with a pH value of 6.8 to the drying module; the drying module heats the wine lees with a pH value of 6.8 at 160°C for 15 minutes, and transmits the reacted wine lees to the protein conditioning unit; the screening module screens the wine lees with a water content reduced to 9.8% at 80 mesh.

[0130] Example 5

[0131] The present embodiment proposes a method for preparing fish feed. The present embodiment proposes a method for preparing fish feed for carnivorous fish. The present embodiment proposes a method for preparing fish feed for fish living in acidic waters. The present embodiment proposes a method for preparing tilapia feed. The present embodiment proposes a method for preparing catfish feed. The preparation method comprises the following steps: 40% by mass of the sieve obtained after the following treatment is mixed with 60% by mass of fish feed. Preferably, the fish feed comprises 29.5% by mass of soybean meal, 22.5% by mass of corn, and 8% by mass of fish meal. The treated distiller's grains obtained by the preparation method provided in the present embodiment are suitable for ration feed for tropical fish, such as fish feed for salmon, trout, etc.

[0132] This embodiment provides a specific implementation method for treating wine lees. Unlike the above embodiments, the treatment method of this embodiment replaces the CaO content, the temperature during heating and drying, and the mesh size.

[0133] (1) collecting solid-state liquor lees and determining the water content to be 57.2%;

[0134] (2) Using a plate and frame filter press to filter the lees, the equipment pressure is 1.2 MPa, so that the water content of the lees is reduced to 35.4%, the filtrate is discarded, and the lees filter cake is collected;

[0135] (3) adding 1.7% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 6.6;

[0136] (4) sending the vinasse treated in step (3) into a paddle dryer, setting the temperature of the paddle dryer to 180° C., drying for 15 min, and measuring the moisture content of the vinasse to be 7.9%, and the crude protein content to be 15.6%;

[0137] (5) The vinasse dried in step (4) was sieved and passed through an 80-mesh sieve, and the sieve residue was collected for use as feed additive. The crude protein content was measured to be 24.8% by mass.

[0138] This embodiment provides a reaction condition for the Maillard reaction of vinasse, which is to react at 180°C for 15 minutes in an environment with a pH of 6.6, a water content of 35.8%, and a crude protein content of 24.8% after 80 mesh screening. Under this reaction condition, the treated vinasse presents a brown or brown color that can produce visual appeal to fish in water, and produces a flavor substance hydroxymethylfurfural that can dissolve and amplify in water and has the ability to stimulate the chemoreceptors of fish. At the same time, the vinasse treated under this high temperature condition is affected by the temperature and the Maillard reaction and becomes a loose and crisp texture (imitating aquatic plants, algae, hard shell fragments, organic debris), which makes the vinasse obtained by the preparation method of this embodiment meet the food preferences of fish. The specific texture, flavor and color produced by the vinasse obtained under the reaction conditions of pH 6.6, a water content of 35.8%, and a crude protein content of 24.8% after 80 mesh screening at 180°C for 15 minutes enable it to enhance the attractiveness of fish feed to fish when used as a fish feed ingredient, and improve the utilization efficiency of feed.

[0139] This embodiment proposes a control system for fish feed preparation. The control system includes a mechanical dehydration module, an acid-base adjustment module, a drying module and a screening module with computing capabilities. The control system is configured as follows: the mechanical dehydration module filters the wine lees at an equipment pressure of 1.2Mpa, and transmits the filtered wine lees to the acid-base adjustment module; the acid-base adjustment module adjusts the wine lees with a water content reduced to 35.4% to a pH value of 6.6 by adding 1.7% CaO by mass, and transmits the wine lees with a pH value of 6.6 to the drying module; the drying module heats the wine lees with a pH value of 6.6 at 180°C for 15 minutes, and transmits the reacted wine lees to the protein conditioning unit; the screening module screens the wine lees with a water content reduced to 7.9% at 80 mesh.

[0140] Example 6

[0141] This embodiment provides a method for preparing feed for ruminants.

[0142] The preparation method comprises the following steps: adding 5-20% by mass of the screened material obtained after the following treatment into the feed of ruminants.

[0143] This embodiment provides a method for preparing feed for beef cattle. The method comprises the following steps: adding 10% by weight of the sieves obtained after the following treatment to the beef cattle feed.

[0144] This embodiment provides a method for preparing feed for mutton sheep, which comprises the following steps: adding 10% by weight of the sieve obtained after the following treatment, 20% by weight of sunflower seed shells and 30% by weight of corn stalks to the mutton sheep feed.

[0145] This embodiment provides a specific implementation method for treating wine lees. Unlike the above embodiments, the treatment method of this embodiment replaces the CaO content, the temperature during heating and drying, and the mesh size.

[0146] (1) Collecting solid-state liquor lees and measuring the water content to be 61.2%;

[0147] (2) Using a plate and frame filter press to filter the lees, the equipment pressure is 1.2 MPa, so that the water content of the lees is reduced to 35.8%, the filtrate is discarded, and the lees filter cake is collected;

[0148] (3) adding 1.6% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 6.6;

[0149] (4) sending the vinasse treated in step (3) to a paddle dryer, setting the temperature of the paddle dryer to 180° C., drying for 10 min, and measuring the moisture content of the vinasse to be 9.2%, and the crude protein content to be 14.3% by mass;

[0150] (5) The vinasse dried in step (4) was sieved and passed through a 60-mesh sieve. The sieve residue was collected and used as feed additive. The crude protein content was measured to be 22.1% by mass.

[0151] The crude protein content of the treated vinasse provided in this embodiment is 22.1%, and the pH value adjusted after mechanical filtration is 6.6. The vinasse of this embodiment belongs to a conventional feed ingredient treated with low protein and partial acidity. The vinasse of this embodiment is suitable for some ruminants with rumen for processing acidic feed, such as cattle and sheep.

[0152] This embodiment provides a reaction condition for the Maillard reaction of wine lees, which is to react at 180°C for 10 minutes in an environment with a pH of 6.6 and a water content of 35.8%. Under the reaction condition, the flavor substances generated in the wine lees due to the Maillard reaction include pyrazine, furan, and pyrrole, which enhance the roasted aroma, nut aroma, or caramel aroma of the wine lees to improve the palatability of ruminants during the treatment process, and at the same time, it does not produce a smoky or burnt aroma that reduces the acceptance of ruminants. The high temperature reaction time of 10 minutes increases the flavor while maintaining the light color of the wine lees, making the treated wine lees more suitable for ruminants who are accustomed to light-colored feed (grass and hay in nature are often lighter in color). Under the reaction condition of 180°C for 10 minutes in an environment with a pH of 6.6 and a water content of 35.8%, the treated wine lees present a color and flavor that is favored by ruminants, so that the treated wine lees have a higher palatability when targeting ruminants.

[0153] This embodiment proposes a control system for feed preparation for ruminants. The control system includes a mechanical dehydration module, an acid-base adjustment module, a drying module and a screening module with computing capabilities. The control system is configured as follows: the mechanical dehydration module filters the wine lees with an equipment pressure of 1.2Mpa, and transmits the filtered wine lees to the acid-base adjustment module; the acid-base adjustment module adjusts the wine lees with a water content reduced to 35.8% to a pH value of 6.6 by adding 1.6% CaO by mass, and transmits the wine lees with a pH value of 6.6 to the drying module; the drying module heats the wine lees with a pH value of 6.6 at 180°C for 10 minutes, and transmits the reacted wine lees to the protein conditioning unit; the screening module screens the wine lees with a water content reduced to 9.2% with a 60-mesh screen.

[0154] Example 7

[0155] This embodiment proposes a method for preparing feed for omnivores. The preparation method comprises adding 15-45% by mass of the screened material obtained by the following treatment method to the feed for omnivores. Preferably, 15% by mass of the screened material obtained by the following treatment method is added to the feed for omnivores. 30% by mass of the screened material obtained by the following treatment method is added to the feed for omnivores. 45% by mass of the screened material obtained by the following treatment method is added to the feed for omnivores.

[0156] This embodiment provides a method for preparing pig feed. The preparation method comprises adding 15-45% by mass fraction of the sieve obtained by the following treatment method to the pig feed. The pig feed is, for example, cornmeal. Preferably, the pig feed comprises 25 kg cornmeal, 10 kg bean cake, and 80 g salt.

[0157] This embodiment provides a specific implementation method for treating wine lees. Unlike the above embodiments, the treatment method of this embodiment replaces the CaO content, the temperature during heating and drying, and the mesh size.

[0158] (1) Collecting solid-state liquor lees and measuring the water content to be 61.2%;

[0159] (2) Using a plate and frame filter press to filter the lees, the equipment pressure is 1.2 MPa, so that the water content of the lees is reduced to 35.8%, the filtrate is discarded, and the lees filter cake is collected;

[0160] (3) adding 1.8% CaO by mass fraction to the lees filter cake, mechanically stirring, breaking up and homogenizing, and measuring the pH value to be 7.0;

[0161] (4) sending the vinasse treated in step (3) into a paddle dryer, setting the temperature of the paddle dryer to 200° C., drying for 10 min, and measuring the moisture content of the vinasse to be 8.5%, and the crude protein content to be 13.9%;

[0162] (5) The vinasse dried in step (4) was sieved and passed through an 80-mesh sieve. The sieve residue was collected and used as feed additive. The crude protein content was measured to be 23.5%.

[0163] After mechanical filtration, the present application adjusts the pH to be close to neutral (7.0±0.2) and appropriately slows down the heating time or reduces the heating temperature to reduce the Maillard reaction of the lees during the heating and dehydration stage, so that the lees obtained by the preparation method proposed in this embodiment are more suitable for adding to the feed for non-ruminant omnivorous animals.

[0164] The crude protein content of the treated vinasse provided in this embodiment is 23.5%, and the pH value adjusted after mechanical filtration is 7.0, which belongs to a conventional feed ingredient of high protein-slightly neutral treatment. The adjustment of the palatability in this embodiment includes the reaction parameters of 200°C, 10min, pH 7.0 and 35% water content. The reaction environment of 200°C, 10min, pH 7.0 and 35% water content also further increases the yield of substances beneficial to pig feed in the Maillard reaction in this process (such as furan compounds, special aroma substances that can attract pigs, and pyrrole compounds that have both aromas that attract pigs and can provide antibacterial and antioxidant effects for feed). At the same time, the transpiration provided by high temperature heating at 35% water content can also soften the fiber in the vinasse, making the vinasse taste more delicate. By controlling specific temperature, humidity and reaction time, the palatability (smell and taste) of the treated distiller's grains provided in this embodiment to omnivorous animals is significantly improved, so that the distiller's grains obtained by the preparation method provided in this embodiment are specifically attractive to omnivorous animals (such as pigs).

[0165] The treated distiller's grains provided in this embodiment are high-protein (crude protein content of more than 23%)-neutral treated conventional feed ingredients, which are more suitable for growing pigs that are sensitive to the aroma of furan compounds and pyrrole compounds and require high-protein nutritional support.

[0166] This embodiment proposes a control system for feed preparation for omnivorous animals. The control system includes a mechanical dehydration module, an acid-base adjustment module, a drying module, and a screening module with computing capabilities. The control system is configured as follows: the mechanical dehydration module performs filter pressing on the wine lees at an equipment pressure of 1.2Mpa, and transmits the filtered wine lees to the acid-base adjustment module; the acid-base adjustment module adjusts the wine lees whose water content is reduced to 35.8% to a pH value of 7.0 by adding 1.8% by mass of CaO, and transmits the wine lees with a pH value of 7.0 to the drying module; the drying module heats the wine lees with a pH value of 7.0 at 200°C for 10 minutes, and transmits the reacted wine lees to the protein conditioning unit;

[0167] The screening module screens the lees with a moisture content of 8.5% at 80 mesh.

[0168] Table 1

[0169]

[0170] Example 8

[0171] This embodiment relates to a wine lees processing system with graded filtration and pressure filtration.

[0172] like Figure 4 As shown, based on the system operation procedures provided in Examples 2 to 7, the intelligent control module can regulate the mechanical dehydration module, the acid-base adjustment module, the drying module, the screening module and the enzyme preparation module according to the wine lees processing procedures disclosed in Examples 2 to 7 or the preparation procedures for feeds of different types of animals. According to the feed demand inputted by the input end, the intelligent control module selects one of the wine lees processing procedures disclosed in Examples 2 to 7 or the preparation procedures for feeds of different types of animals, and regulates the mechanical dehydration module, the acid-base adjustment module, the drying module and the screening module to process the original waste lees. For example: as shown in Table 1, Figure 5 As shown, the ruminant feed processing is input through the input end, and the intelligent control module regulates the mechanical dehydration module, the acid-base adjustment module, the drying module, the screening module and the enzyme preparation module based on the processing program disclosed in Example 6. The fish feed processing is input through the input end, and the intelligent control module regulates the mechanical dehydration module, the acid-base adjustment module, the drying module and the screening module based on the processing program disclosed in Example 5.

[0173] like Figure 5As shown, the system includes a wine lees container, an intelligent control module, a mechanical dehydration module, an acid-base adjustment module, a drying module and a screening module. The intelligent control module is, for example, a cluster server, a PC or other terminals with computing functions.

[0174] The wine lees container is configured as a container for accommodating the original waste lees, which is integrated with the intelligent control module. When the operator starts the relevant wine lees processing program through the intelligent control module, the wine lees container conveys the original waste lees stored in it to the mechanical dehydration module through the conveyor belt or conveying channel connected to the mechanical dehydration module. Preferably, the mechanical dehydration module is configured as a plate and frame filter press. More preferably, when the program is configured as the program disclosed in Example 3, the mechanical dehydration module is in a resting state, and the wine lees container can be directly transmitted to the acid-base adjustment module through the mechanical dehydration module.

[0175] According to a preferred embodiment, the lees container is connected to the mechanical dehydration module and the acid-base adjustment module respectively through a conveyor belt or a conveying channel. Based on the program selection information inputted by the input end, when the program is set to the program disclosed in Example 3, the lees container conveys the original lees stored therein to the acid-base adjustment module through the conveyor belt or the conveying channel connected to the acid-base adjustment module.

[0176] The mechanical dehydration module is connected to the acid-base adjustment module through a conveyor belt or a transmission channel. When the program is set to the program disclosed in Example 2, 4, 5, 6 or 7, based on the preset parameters, when the lees meet the preset water content parameters, the mechanical dehydration module transfers the lees to the acid-base adjustment module. Preferably, the acid-base adjustment module is configured as a stirrer that can automatically add substances to the tank and detect the pH value of the substances in the tank.

[0177] The acid-base adjustment module is connected to the drying module through a conveyor belt or a conveying channel. Based on preset parameters, when the wine lees reaches a preset pH parameter, the acid-base adjustment module transfers the wine lees to the drying module. Preferably, the drying module is configured as a paddle dryer.

[0178] The drying module is in communication with the screening module. Based on preset parameters, when the wine lees meet preset water content parameters, the drying module transfers the wine lees to the screening module. Preferably, the screening module is configured as a screen element.

[0179] The screening module provides different screening conditions for the lees based on the selected program.

[0180] like Figure 6As shown, the intelligent control module includes input terminals, such as a touch screen information input terminal, a physical keyboard input terminal (including a traditional mechanical keyboard and a capacitive keyboard), a gesture input terminal, a voice input terminal, a scanning input terminal (including a scanner, a barcode reader), a remote input terminal (including a remote keyboard, a remote mouse), a graphic input terminal (including a drawing board), a biometric input terminal (using biometric technologies such as fingerprint recognition, facial recognition, iris recognition, etc. for identity authentication and information input) or a smart wearable device input terminal (through wearable devices such as smart watches and bracelets, information is input through touch, gesture or voice).

[0181] Example 9

[0182] This embodiment relates to a treatment system for wine lees with high viscosity. The contents repeated in the previous embodiment are omitted. As long as there is no contradiction, the following technical features are applicable to the previous embodiment, and vice versa.

[0183] The wine lees processing system includes a first detection unit (for example, a full-function rotational viscometer) for detecting the viscosity of the wine lees. In this embodiment, the mechanical dehydration module is, for example, a plate-frame filter press provided with a moisture detector. The drying module includes a paddle dryer and a cyclone dryer. Both the paddle dryer and the cyclone dryer are dryers disclosed in the prior art.

[0184] like Figure 2 As shown, the wine lees processing system includes a mechanical dehydration module, an acid-base adjustment module, a drying module and a screening module. The wine lees are sent to a plate-frame filter press. The plate-frame filter press applies pressure to intermittently squeeze the wine lees to squeeze out excess water in the wine lees until the water content of the wine lees is less than a first water content (e.g., 40%).

[0185] When the viscosity of the lees collected by the first detection unit is lower than a first threshold value (e.g., 50 mPa·s), the mechanical dehydration module presses the lees in the following procedure:

[0186] 0.2Mpa pressure value (first pressure value) for 15min;

[0187] Starting with a pressure value of 0.2 MPa, the pressure value is increased at a pressure increase rate of 0.02 MPa / min (first pressure increase rate) until the pressure value reaches 0.6 MPa (second pressure value);

[0188] Starting with a pressure value of 0.6 MPa, the pressure value is increased at a pressure increase rate of 0.01 MPa / min (a second pressure increase rate) until the pressure value reaches 0.8 MPa (a third pressure value);

[0189] The filtrate is filtered at a pressure value of 1.0 MPa (the fourth pressure value) until the water content of the lees is less than 40%.

[0190] The wine lees with a water content of less than 40% are transferred to the acid-base adjustment module. When the wine lees with a water content less than the first water content are dispersed in the acid-base adjustment module, alkaline substances are added to make the pH value of the wine lees at 6.5.

[0191] The wine lees with a pH value of 6.5 are put into a drying module for drying to reduce the water content of the mixture to less than the second water content, and then screened through a screening module.

[0192] Example 10

[0193] This embodiment relates to a treatment system for wine lees with high viscosity. The contents repeated in the previous embodiment are omitted. As long as there is no contradiction, the following technical features are applicable to the previous embodiment, and vice versa.

[0194] When the viscosity of the lees collected by the first detection unit is higher than a first threshold value (for example, 60 mPa·s), the mechanical dehydration module presses the lees in the following procedure:

[0195] 0.1Mpa pressure value (first pressure value) filter for 20min;

[0196] 0.5Mpa pressure value (second pressure value) for 30 minutes;

[0197] The filtrate is filtered at a pressure value of 0.9 MPa (the third pressure value) until the water content of the lees is less than the first water content (for example, 35%).

[0198] The wine lees with a water content of less than 40% are transferred to the acid-base adjustment module. When the wine lees with a water content less than the first water content are dispersed in the acid-base adjustment module, alkaline substances are added to make the pH value of the wine lees at 7.0.

[0199] The wine lees with a pH value of 7.0 are put into a drying module for drying to reduce the water content of the mixture to less than the second water content, and then screened through a screening module.

[0200] Embodiment 11

[0201] This embodiment relates to a method for graded drying. This embodiment relates to a wine lees processing system using the graded drying method. The contents repeated in the previous embodiment are omitted. As long as there is no contradiction, the following technical features are applicable to the previous embodiment, and vice versa.

[0202] The drying module includes a paddle dryer and a vortex dryer, wherein the wine lees after pressure filtration are transferred to the paddle dryer for drying, and when the water content of the wine lees is less than a second water content (for example, 15%), the wine lees are transferred to the vortex dryer; based on the set first parameter, the vortex dryer can divide the transferred wine lees into a dry product that remains in the vortex dryer and is continuously affected by the vortex and dehydrated to a water content less than the second water content, and an agglomerated product that is not affected by the vortex and falls below the vortex dryer, wherein the agglomerated product is transferred to the paddle dryer with an increased stirring parameter, and then transferred to the vortex dryer until the agglomerated products are all converted into dry products (i.e., products that can be used for screening).

[0203] For example, the paddle dryer stirs the lees with a moisture content of less than 40% at 140°C and 20 rpm until the moisture content of the lees is reduced to 15%. The lees with a moisture content of less than 15% are transferred to the vortex dryer at 40°C and a flow rate of 10m / s.

[0204] Based on the state of the wine lees after mechanical dehydration, the present application makes full use of the advantages of the paddle dryer so that the wine lees that are easy to agglomerate are stirred, cut, crushed, and heated evenly during the drying process to achieve uniform drying, reduce the overall drying time or drying intensity, and avoid the adverse effects of over-drying.

[0205] The paddle dryer used in this application is based on indirect heat conduction drying technology to dry the wine lees. The paddle dryer has low energy consumption and high efficiency, with a thermal efficiency of 70-80%. During the drying process, the material is squeezed at intervals, which enhances the drying effect. The residence time distribution of the material in the dryer is narrow, and the material interface renewal rate is high, which enhances heat transfer and mass transfer, and the product is dried evenly. At the same time, since the process belongs to stirring heating drying, the whole process does not use carrying air, and there is very little dust material entrainment. The evaporation amount of the material solvent is very small, which is easy to handle. For contaminated materials or working conditions where solvent recovery is required, closed-loop circulation can also be used.

[0206] The working temperature required by the cyclone dryer is relatively low, between 40 and 80°C, while the working temperature of the paddle dryer is above 150°C. In the drying process involved in the present application, the cyclone dryer as the last step can not only improve the working efficiency for screening, but also reduce the temperature of the product, so that the temperature of the screened product is the same as the room temperature, and can be directly recovered and stored without heat dissipation or standing.

[0207] According to a preferred embodiment, the blade shaft of the paddle dryer is set as a single shaft. Preferably, the blade shaft is set as a double shaft. Preferably, the blade shaft is set as a quad shaft. The paddle dryer involved in this embodiment is set as a wedge-shaped blade, which has a special compression-expansion stirring effect, so that the material particles are fully in contact with the heat transfer surface. In the axial range, the temperature, humidity and mixing degree gradient of the material are very small, thereby ensuring the stability of the process.

[0208] When the paddles are set to four axes or two axes, the two blades rotate in opposite directions and staggered, and the paddle dryer can achieve a self-cleaning effect. It has special advantages in preventing wall adhesion and anti-clogging for brewing waste with higher viscosity.

[0209] According to a preferred embodiment, the screen element is arranged at the lower outlet of the vortex dryer, wherein the wine lees with a moisture content less than the first moisture content are put into the paddle dryer until the moisture content of the wine lees is reduced to the second moisture content; the wine lees at the second moisture content are put into the cyclone dryer, wherein the intelligent control module generates vibration parameters corresponding to the screen element for screening the separated material separated at the lower outlet of the cyclone dryer according to the flow rate of the cyclone dryer.

[0210] Considering the pressure state of the screen during screening in the prior art, the present application further provides a technical solution for graded drying for a mixture with a water content less than the first water content. Considering the characteristics of the cyclone dryer, that is, utilizing the high-speed rotation motion (rotation rate: 20,000-60,000 r / min) of the brewing waste particles in the cyclone due to the flow field characteristics, and the micro-interface oscillation induced by the coupling of rotation and revolution (oscillation frequency 4ms, oscillation centrifugal acceleration 1000g, which is 1000 times the acceleration of gravity), thereby utilizing the micro-interface oscillation centrifugal force of the brewing waste particles to overcome the capillary resistance of the water in the pores, and achieving high-efficiency and low-energy removal of water on the surface and in the pores of the brewing waste (reducing the water content of the brewing waste from 60% to less than 10%), the inventor uses the role of cyclone separation for dehydration and classification of lees weight respectively. Lees particles of different weights (especially lees particles whose water content has been as low as required) will fall to the outlet below the equipment under the action of cyclones at different speeds.

[0211] During the screening process, vibration is used to accelerate the separation speed of the lees on-screen and the lees under-screen, wherein the vibration frequency has an important influence on the screening speed and the maintenance of the screen. The present application uses swirl to coordinate the screening parameters of the screen, so that lees particles of different gravity levels can be separated under different screening conditions, thereby improving the screening efficiency and reducing the destructiveness of lees particles to the screen.

[0212] According to a preferred embodiment, the flow rate of the cyclone dryer is proportional to the vibration parameter (eg, vibration frequency).

[0213] Taking the initial water content of the wine lees as 60% and the first water content as 40% as an example, the moisture detection unit continuously detects the water content of the wine lees. When the water content of the wine lees is lower than 40%, the intelligent control module generates relevant instructions to control the plate and frame filter press to stop working and transfer the wine lees. For example: the intelligent control module controls the conveyor belt connecting the plate and frame filter press and the agitator to start working. The operator transfers the wine lees in the plate and frame filter press to the conveyor belt. The wine lees on the conveyor belt fall into the agitator at the end of the conveyor belt.

[0214] After the lees with a water content of less than 40% are transferred to the mixer, CaO is added to the mixer by a manually controlled filling device until the pH detection element detects that the pH of the mixture is in the range of 6.5 to 7. The operating parameters of the mixer, such as the stirring speed and stirring time, also need to be manually set and adjusted according to the characteristics of the lees.

[0215] The pH-adjusted mixture is then fed into a paddle dryer for further drying. The rotation and heating of the paddles evaporates the moisture in the material and increases its looseness.

[0216] The paddle dryer uses a temperature gradient distribution method to increase the temperature (for example, 160°C for 10 minutes, then increased to 180°C for 10 minutes, and finally increased to 200°C for 10 minutes) to ensure that the mixture is evenly heated during the drying process to avoid local overheating or uneven drying.

[0217] Specifically, based on the mixture entering the cyclone dryer, the cyclone dryer dries the mixture. In the cyclone dryer, the high-speed rotating air flow takes away the remaining water in the material. The instruction for controlling the operation of the cyclone dryer includes controlling the cyclone dryer to work for a set time at a first gradient flow rate, a second gradient flow rate, and a third gradient flow rate in chronological order. For example: the cyclone dryer works at 60,000 g for 10 minutes; works at 40,000 g for 15 minutes; works at 20,000 g for 20 minutes, or the cyclone dryer works at 60,000 g for 10 minutes; works at 40,000 g for 10 minutes; works at 20,000 g for 10 minutes.

[0218] When the cyclone dryer operates at the first gradient flow rate for a set time (e.g., 60,000 g for 10 min), the vibration parameter of the screen element is set to 500 times / min. At this time, the heaviest particles in the mixture fall from the outlet first.

[0219] When the cyclone dryer operates at the second gradient flow rate for a set time (e.g., 40,000 g for 10 min), the vibration parameter of the screen element is set to 1,000 times / min. At this time, particles with a medium weight in the mixture fall from the outlet first.

[0220] When the cyclone dryer operates at the first gradient flow rate for a set time (e.g., 20,000 g for 10 min), the vibration parameter of the screen element is set to 1,500 times / minute. At this time, the relatively light particles in the mixture fall preferentially from the outlet.

[0221] Finally, the lightest dried mixture falls after the work stops and is sieved through the screen element. The undersizes sieved under different vibration parameters are mixed to obtain ingredients for adding to the feed.

[0222] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention, and these solutions also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the present invention specification and its drawings are illustrative and do not constitute a limitation of the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The present invention specification contains multiple inventive concepts, such as "preferably", "according to a preferred embodiment" or "specifically", all of which indicate that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept. Throughout the text, the features guided by "preferably" are only an optional method and should not be understood as being required. Therefore, the applicant reserves the right to abandon or delete the relevant preferred features at any time.

Claims

1. A feed preparation system based on distiller's grains, characterized in that: The feed preparation system comprises: A mechanical dehydration module is configured to reduce the water content of the wine dregs by mechanical dehydration, and convert the wine dregs with a first water content into wine dregs with a second water content; an acid-base adjustment module configured to break up the wine lees having a second water content and adjust the pH value of the wine lees by adding an acid-base regulator to the wine lees; A drying module is configured to maintain the distiller's grains with a second moisture content after adjusting the pH value in a first temperature range for a first preset time period to obtain distiller's grains with a third moisture content and a first protein content; The screening module is configured to screen the vinasse with the third moisture content and separate the screened material with the second protein content as the first feed.

2. The feed preparation system according to claim 1, characterized in that: The drying module is also configured to, after obtaining the wine lees with a third moisture content having a first protein content, maintain a portion of the wine lees with a third moisture content having a first protein content in a second temperature range for a second preset time period to obtain wine lees with a fourth moisture content having a third protein content.

3. The feed preparation system according to claim 1 or 2, characterized in that: The system further comprises an enzyme preparation module configured to mix the distiller's grains having the first protein content and the third moisture content with the first enzyme preparation to obtain a second feed; and / or The third feed is obtained by mixing the distiller's grains having a third protein content and a fourth moisture content with the second enzyme preparation.

4. The feed preparation system according to any one of claims 1 to 3, characterized in that: The first temperature range and the first predetermined time period are adjusted in association with the first protein content and the third moisture content.

5. The feed preparation system according to any one of claims 1 to 4, characterized in that: The second temperature range and the second predetermined time period are set in association with a target rumen bypass protein content in the distillers grains at a fourth moisture content of a third protein content.

6. The feed preparation system according to any one of claims 1 to 5, characterized in that: The screening module is further configured to use the undersize with a fourth protein content obtained by screening and separating the lees with a fourth moisture content and a third protein content as a fourth feed.

7. The feed preparation system according to any one of claims 1 to 6, characterized in that: The mechanical dehydration module reduces the water content of the lees by mechanical filtration, and the mechanical dehydration module mechanically presses the lees in a manner of a preset first threshold value of the relevant parameters for characterizing the agglomeration rate updated in each batch and according to the process parameters affecting the agglomeration rate of each batch; At least one parameter for characterizing the agglomeration rate is set as a first parameter representing the organic matter content, wherein, When the first parameter exceeds or is equal to a preset first threshold, the mechanical dehydration module that performs mechanical filtering on the lees filters the lees whose first parameter exceeds or is equal to the preset first threshold to a second moisture content set according to the organic matter content.

8. A method for preparing feed based on distiller's grains, characterized in that: The method comprises: Reducing the water content of the vinasse by mechanical dehydration to convert the vinasse with a first water content into the vinasse with a second water content; breaking up the wine lees with the second moisture content and adjusting the pH value of the wine lees by adding a pH regulator to the wine lees; Maintaining the distiller's grains with the second water content after adjusting the pH value in a first temperature range for a first preset time period to obtain distiller's grains with a third water content and a first protein content; The distiller's grains with the third moisture content are screened and separated to obtain screened material with the second protein content as the first feed.

9. The method for preparing feed according to claim 8, characterized in that: After obtaining the distiller's grains with the first protein content and the third moisture content, a portion of the distiller's grains with the first protein content and the third moisture content is maintained in a second temperature range for a second preset time period to obtain distiller's grains with the third protein content and the fourth moisture content.

10. The feed preparation method according to claim 8 or 9, characterized in that: The method further comprises: mixing distiller's grains having a first protein content and a third moisture content with a first enzyme preparation to obtain a second feed; and / or The third feed is obtained by mixing the distiller's grains having a third protein content and a fourth moisture content with the second enzyme preparation.

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