Tea enzyme and preparation process thereof

Abstract

The invention relates to the technical field of chicken breeding, and discloses a tea enzyme and a preparation technology thereof.The tea enzyme is prepared from 40-50 parts of dry tea leaves, 4-6 parts of radix astragali, 2-5 parts of radix angelicae sinensis and 4-6 parts of herba houttuyniae, and the preferable proportion of all the components of the tea enzyme is 20: 2: 1: 2. The tea enzyme further comprises one or more of Chinese wolfberry fruits, lucid ganoderma, haws, dried orange peel, Chinese dates, radix codonopsis, honeysuckle flowers and dandelions. The preparation method comprises the following steps: S1, preparing tea water; adding the raw materials into water, and boiling to obtain tea water; s2, mixing tea leaves and water; mixing the obtained tea water with brown sugar and tea distiller's yeast to obtain a tea enzyme stock solution; s3, fermenting; and fermenting the tea enzyme stock solution. The tea leaves and various traditional Chinese medicines are added, a tea leaf concentrated solution has the effects of resisting diseases, sterilizing and helping digestion, various diseases can be effectively controlled by matching with the Chinese herbal medicines, chemical medicines are not needed, meanwhile, the quality of chicken and eggs is effectively improved, and the chicken and eggs are compact in meat quality, chewy, fragrant in meat and sweet in soup.

Description

Technical Field

[0001] The invention relates to the technical field of chicken breeding, in particular to a tea enzyme and a preparation process thereof. Background Art

[0002] In modern livestock and poultry farming, the feeding environment, feed nutrition and animal health management are key factors in determining the production efficiency of livestock and poultry. In order to improve production efficiency, farmers often rely on high-energy, high-protein feed formulas, and use chemical additives such as antibiotics and growth promoters to prevent diseases and promote the rapid growth of livestock and poultry. However, this traditional farming method has many shortcomings and hidden dangers.

[0003] The existing breeding methods have the following disadvantages:

[0004] Antibiotic abuse: In the existing breeding system, antibiotics are widely used to prevent disease outbreaks and accelerate the growth of livestock and poultry. However, long-term abuse of antibiotics will lead to the production of drug-resistant strains in livestock and poultry. Drug-resistant bacteria will not only affect the health of animals, but may also be transmitted to humans through the food chain, leading to a public health crisis.

[0005] Low feed conversion rate: Although the use of high-energy feeds helps livestock and poultry grow quickly, the digestion and absorption rate of these feeds is often low, resulting in feed waste and increased production costs. Inefficient feed conversion rates not only affect economic benefits, but also increase environmental burdens, such as the pollution of the environment by undigested substances in livestock and poultry manure;

[0006] Dependence on chemical drugs: In order to control and prevent diseases, a large number of chemical drugs are used in the breeding industry. However, the long-term use of chemical drugs not only leads to drug residue problems, but also may cause damage to the liver and kidneys of livestock and poultry, thus affecting their health and production performance;

[0007] Reduced product quality: Due to the use of chemical drugs and growth promoters, the quality of modern farmed products is often affected. For example, problems such as loose meat, poor taste, and reduced nutritional content reduce consumer satisfaction. In addition, the flavor and quality of products such as eggs may also be reduced due to the limitations of farming methods;

[0008] Environmental issues: Intensive farming leads to the generation of a large amount of waste. For example, the nitrogen and phosphorus in livestock and poultry manure may pollute water and soil. At the same time, chemical additives and drug residues will also cause long-term environmental pollution after being excreted through manure.

[0009] In summary, the existing breeding methods have many problems such as abuse of antibiotics, low feed conversion rate, strong stress response, dependence on chemical drugs, deterioration of product quality and environmental pollution. These problems not only limit the sustainable development of the breeding industry, but also have adverse effects on human health and the ecological environment. Therefore, we proposed a tea enzyme and its preparation process for application in chicken breeding. Summary of the invention

[0010] In view of the deficiencies in the prior art, the present invention provides a tea enzyme and a preparation process thereof, which solves the problems of antibiotic abuse, low feed conversion rate, strong stress response, dependence on chemical drugs, deterioration of product quality and environmental pollution in the existing breeding methods.

[0011] To achieve the above purpose, the present invention is implemented through the following technical scheme: a tea enzyme, including the following components: 40-50 parts of dry tea leaves, 4-6 parts of astragalus, 2-5 parts of angelica, and 4-6 parts of houttuynia cordata.

[0012] Preferably, the ratio between the components of the tea enzyme is preferably 20:2:1:2.

[0013] Preferably, the tea enzyme also includes one or more of wolfberry, ganoderma lucidum, hawthorn, tangerine peel, jujube, codonopsis, honeysuckle, and dandelion.

[0014] A preparation process of tea enzyme comprises the following steps:

[0015] S1. Preparation of tea water; adding the above raw materials to boil water to obtain tea water;

[0016] S2. Mixing tea water; mixing the obtained tea water with brown sugar and tea koji to obtain a tea enzyme stock solution;

[0017] S3. Fermentation: Fermenting the tea enzyme stock solution

[0018] Preferably, in step S1, the amount of water is 2 to 3 times the amount of the raw material, and after boiling, the water needs to be kept boiling for 5 to 10 minutes.

[0019] Preferably, in step S2, the obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea koji are added and mixed, and the ratio of tea water to brown sugar and tea koji is 100:15:0.5.

[0020] Preferably, in step S3, the tea enzyme stock solution is placed in a fermentation container, and the container capacity should be at least 1.5 times the volume of the fermentation liquid to leave enough space to accommodate the gas generated during fermentation.

[0021] Preferably, three days before placing in the container, the lid of the container is semi-sealed to control gas emission, stirred once a day for 10-20 minutes, the temperature is maintained at 25°C-30°C, and the relative humidity is controlled at 60%-70% to avoid excessive moisture affecting the fermentation effect.

[0022] Preferably, after three days, the container lid is completely sealed, the temperature is continued to be maintained at 25-30° C., the relative humidity is maintained at 50%-60%, and the fermentation is continued for 20-25 days to obtain tea enzyme.

[0023] The invention discloses an application of tea enzyme, which is applied to poultry, especially chicken breeding. The obtained tea enzyme is directly added to chicken feed, and 1 to 2 kilograms of tea enzyme is added to every 100 kilograms of feed to improve the immunity of chicken. The invention provides a tea enzyme and a preparation process thereof.

[0024] It has the following beneficial effects:

[0025] 1. The present invention adds tea leaves and various Chinese medicines. The tea concentrate has the functions of disease resistance, sterilization and digestion aid. It can effectively control various diseases in combination with Chinese herbal medicines without feeding chemical drugs. At the same time, it effectively improves the quality of chicken and eggs. The meat is firm and chewy, and the soup is sweet.

[0026] 2. The present invention adds tea leaves and various traditional Chinese medicines, wherein the tea leaves are rich in tea polyphenols, tea polysaccharides, alkaloids, amino acids, vitamins, zinc, selenium and the like, which are transformed into chicken and eggs through feeding. After consumption, the tea enzymes have the effects of nourishing, maintaining health, resisting diseases, improving immunity and balancing the internal organs of the human body. Since the tea enzymes are rich in natural functional ingredients, they can replace the effects of some chemical drugs and reduce the problem of residual chemical drugs in the chicken body, making the chicken and eggs safer and healthier.

[0027] 3. The present invention adds tea leaves and various Chinese medicines to make tea enzymes rich in natural antioxidants and various Chinese herbal ingredients, such as tea polyphenols, astragalus, houttuynia cordata, etc. These ingredients have natural antibacterial and antiviral effects, which can enhance the immunity of chickens, reduce the occurrence of diseases, and thus reduce dependence on antibiotics. This not only improves the safety of livestock and poultry products, but also helps to reduce the generation of drug-resistant strains and protect public health.

[0028] 4. The present invention can improve the utilization efficiency of feed, reduce undigested residues, and reduce the emission of pollutants such as nitrogen and phosphorus in feces from the source by adding tea leaves and various traditional Chinese medicines. At the same time, the natural ingredients in tea enzymes will not pollute the environment. Compared with chemical drugs and growth promoters, they are more environmentally friendly and help to achieve a sustainable breeding model. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The embodiment of the present invention provides a tea enzyme, comprising the following components: 40-50 parts of dry tea leaves, 4-6 parts of astragalus, 2-5 parts of angelica, and 4-6 parts of houttuynia, wherein the ratio of the components is preferably 20:2:1:2;

[0032] The polyphenol compounds in tea have antioxidant effects, which can help enhance the immunity of chickens and reduce the occurrence of diseases. Some ingredients can promote digestion and absorption of chickens, improve feed utilization, help chickens grow healthier, and have certain antibacterial effects, which help inhibit the growth of harmful bacteria and maintain the health of the chicken house environment. Astragalus can enhance the immune system of chickens, making them more resistant to the invasion of viruses and bacteria, reduce the incidence of common diseases, help promote the growth and healthy development of chickens, and relieve the stress response of chickens, reducing stress caused by environmental changes or vaccination. Angelica can help enhance the blood circulation of chickens, improve the efficiency of nutrient delivery, promote healthy growth, reduce inflammatory responses within chickens, and help prevent infectious diseases. Houttuynia cordata has the effect of clearing away heat and detoxifying, which can help chickens prevent and relieve respiratory infections. Especially when the temperature in the breeding environment changes greatly, the active ingredients in Houttuynia cordata can help control harmful bacteria in the chicken house, reduce the occurrence of diseases in the chickens, and help chickens better digest feed and improve feed conversion rate.

[0033] Embodiment 1:

[0034] A preparation process of tea enzyme comprises the following steps:

[0035] S1. Preparation of tea water: Put 40 parts of dry tea leaves, 4 parts of astragalus, 2 parts of angelica, and 4 parts of houttuynia into a pot, add 2 to 3 times the amount of water as the raw materials, and boil the raw materials in the pot, keep boiling for 5-10 minutes, and obtain tea water.

[0036] S2. Mixing tea water; naturally cool the obtained tea water to 34-36 degrees Celsius, put it into a container, add brown sugar and tea koji to mix, the ratio of tea water to brown sugar and tea koji is 100:15:0.5, and stir it evenly to obtain tea enzyme stock solution.

[0037] S3. Fermentation; Place the tea enzyme stock solution into a fermentation container. The container capacity should be at least 1.5 times the volume of the fermented liquid to leave enough space to accommodate the gas produced during fermentation. For the first three days, half seal the lid of the container to control gas emissions. Stir once a day for 10-20 minutes, maintain the temperature at 25℃-30℃, and control the relative humidity at 60%-70% to avoid excessive moisture affecting the fermentation effect to ensure uniform fermentation. After three days, fully seal the container lid, continue to maintain the temperature at 25-30℃, maintain the relative humidity at 50%-60%, and continue to ferment for 20-25 days to obtain tea enzyme. The fermentation time can be adjusted appropriately according to the ambient temperature. If the temperature is higher than 30℃, the fermentation time can be shortened to 18-20 days; if the temperature is lower than 25℃, the fermentation time can be extended to 25-30 days. The fermentation environment should be kept moderately ventilated to avoid insufficient oxygen caused by excessive sealing. At the same time, it should be placed in a light-proof environment to prevent temperature fluctuations caused by direct sunlight.

[0038] The tea concentrate is added to the chicken feed. 1 to 2 kg of tea enzyme is added to every 100 kg of feed. The tea concentrate has the functions of disease resistance, sterilization and digestion. It can effectively control a variety of diseases with Chinese herbal medicine without feeding chemical drugs. At the same time, it can effectively improve the quality of chicken and eggs. The meat is firm and chewy, with sweet meat and soup. The eggs are tender, smooth, refreshing and delicious, and rich in nutrition. Just add salt when eating, without any seasoning.

[0039] Tea is rich in tea polyphenols, tea polysaccharides, alkaloids, amino acids, vitamins, zinc, selenium, etc., which are transformed into chicken and eggs through breeding. After consumption, it has the effects of nourishing, maintaining health, resisting disease, improving immunity, and balancing the internal organs.

[0040] Embodiment 2:

[0041] Embodiment 2 provides a preparation process of tea enzyme, comprising the following steps:

[0042] S1. Preparation of tea water

[0043] Put 40 parts of dry tea leaves, 6 parts of astragalus, 3 parts of angelica, 4 parts of houttuynia, 3 parts of wolfberry and 2 parts of ganoderma into a pot, add 2 to 3 times the amount of water as the raw materials, and boil the raw materials in the pot, keep boiling for 5-10 minutes, and get tea water.

[0044] S2. Tea and water mixture

[0045] The obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea yeast are added. The ratio of tea water to brown sugar and tea yeast is 100:15:0.5, and it is stirred evenly to obtain tea enzyme stock solution.

[0046] S3. Fermentation: the fermentation steps are consistent with those in Example 1.

[0047] In this embodiment, both wolfberry and ganoderma have the effect of enhancing immunity, which helps to improve the overall health of the chickens. Ganoderma is rich in various antioxidants, which helps to delay aging and improve the physical fitness of the chickens. By adding wolfberry and ganoderma, it is particularly suitable for breeding under conditions where the health pressure of the chickens is high or the environment is poor, which can effectively improve the overall health level of the chickens and enhance their resistance.

[0048] Embodiment three:

[0049] Embodiment 3 provides a preparation process of tea enzyme, comprising the following steps:

[0050] S1. Preparation of tea water

[0051] Put 40 parts of dry tea leaves, 5 parts of astragalus, 2 parts of angelica, 4 parts of houttuynia, 3 parts of hawthorn, and 6 parts of tangerine peel into a pot, add 2 to 3 times the amount of water as the raw materials, and boil the raw materials in the pot, keep boiling for 5-10 minutes, and get tea water.

[0052] S2. Tea and water mixture

[0053] The obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea yeast are added. The ratio of tea water to brown sugar and tea yeast is 100:15:0.5, and it is stirred evenly to obtain tea enzyme stock solution.

[0054] S3. Fermentation: the fermentation steps are consistent with those in Example 1.

[0055] Both hawthorn and tangerine peel have the effect of promoting digestion and regulating the stomach and intestines, which can improve the digestion efficiency of chickens. By improving the function of the digestive system, the incidence of diseases caused by indigestion is reduced. By adding hawthorn and tangerine peel, it is particularly suitable for use in cases where chickens have indigestion or complex feed. It can significantly improve the digestive ability of chickens, improve the tenderness of chicken and the fragrance of eggs.

[0056] Embodiment 4:

[0057] Embodiment 4 provides a preparation process of tea enzyme, comprising the following steps:

[0058] S1. Preparation of tea water

[0059] Put 40 parts of dry tea leaves, 4 parts of astragalus, 2 parts of angelica, 4 parts of houttuynia, 4 parts of jujube, and 3 parts of codonopsis into a pot, add 2 to 3 times the amount of water as the raw materials, and boil the raw materials in the pot, keep boiling for 5-10 minutes, and get tea water.

[0060] S2. Tea and water mixture

[0061] The obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea yeast are added. The ratio of tea water to brown sugar and tea yeast is 100:15:0.5, and it is stirred evenly to obtain tea enzyme stock solution.

[0062] S3. Fermentation: the fermentation steps are consistent with those in Example 1.

[0063] Jujubes and Codonopsis have the effect of replenishing qi and nourishing blood, and can enhance the physical strength and endurance of chickens. By adding jujubes and Codonopsis, they are particularly suitable for the breeding of hens and laying hens, and can effectively increase the egg production rate, enhance the nutritional value of chicken, and make the chicken firmer.

[0064] Embodiment five:

[0065] Embodiment 5 provides a preparation process of tea enzyme, comprising the following steps:

[0066] S1. Preparation of tea water

[0067] Put 40 parts of dry tea leaves, 4 parts of astragalus, 2 parts of angelica, 4 parts of houttuynia, 3 parts of honeysuckle and 3 parts of dandelion into a pot, add 2 to 3 times the amount of water as the raw materials, and boil the raw materials in the pot, keep boiling for 5-10 minutes, and get tea water.

[0068] S2. Tea and water mixture

[0069] The obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea yeast are added. The ratio of tea water to brown sugar and tea yeast is 100:15:0.5, and it is stirred evenly to obtain tea enzyme stock solution.

[0070] S3. Fermentation: the fermentation steps are consistent with those in Example 1.

[0071] Honeysuckle and dandelion have the effect of clearing heat and detoxifying, which help reduce inflammation in chickens caused by high temperature or humid environment. By adding honeysuckle and dandelion, it is particularly suitable for use in hot and humid seasons or when chickens are intensively raised. It can effectively prevent inflammation, reduce the infection rate of chickens and improve the health of chickens.

[0072] In order to verify the effects of different tea enzyme embodiments on the health status, egg production rate, digestive function and immune ability of chickens, the following experiments were designed:

[0073] Test groups:

[0074] Control group: no tea enzyme was used, only ordinary feed was used.

[0075] Experimental group 1 (Example 1): 1.5% tea enzyme using basic raw materials was added to the feed;

[0076] Experimental group 2 (Example 2): 1.5% tea enzyme using wolfberry and ganoderma was added to the feed;

[0077] Experimental group 3 (Example 3): 1.5% tea enzyme using hawthorn and tangerine peel was added to the feed;

[0078] Experimental group 4 (Example 4): 1.5% tea enzyme using jujube and codonopsis was added to the feed;

[0079] Experimental group 5 (Example 5): 1.5% tea enzymes from honeysuckle and dandelion were added to the feed.

[0080] There are 100 chickens in each group, a total of 600 chickens, all of which are laying hens of the same breed, 6 months old, and the test period is 8 weeks. The required test parameters include egg production rate: the number of eggs laid by each group is counted every week; egg quality: including indicators such as egg weight and eggshell thickness; health status of the flock: recording the disease incidence, weight changes and mortality rate of each group of chickens; digestive function: evaluated by the digestibility of chicken feces and feed utilization; immunity: evaluated by changes in immunoglobulin levels in serum.

[0081] The test process is as follows:

[0082] 600 chickens were randomly divided into six groups, each with 100 chickens, to ensure that the average weight and health status of each group were similar. A one-week adaptation period was carried out before the formal experiment, and all chickens were fed with the same basic feed. After one week, the control group continued to use ordinary feed, and the experimental groups 1-5 added corresponding tea enzymes (1.5%) to the basic feed according to their respective embodiments, fed twice a day on a regular basis, and ensured sufficient drinking water. The number of eggs laid by each group was recorded weekly, and eggs were randomly selected for quality analysis. The health status of the chickens was checked weekly, including body weight, disease occurrence, and the mortality rate was calculated. Ten chickens were randomly selected from each group every two weeks, and fecal samples were collected to analyze feed utilization and undigested residues in the feces. At the beginning and end of the experiment, 10 chickens were randomly selected from each group, blood samples were collected, and serum immunoglobulin levels were tested.

[0083] Finally, after the test, the following data were obtained:

[0084] Egg production and egg quality

[0085]

[0086] Flock health

[0087]

[0088] Digestive function

[0089]

[0090]

[0091] Immunity

[0092] Group Serum immunoglobulin level (mg / ml) Control group 2.5 Experimental Group 1 (Example 1) 2.8 Experimental Group 2 (Example 2) 3.0 Experimental Group 3 (Example 3) 2.7 Experimental Group 4 (Example 4) 3.2 Experimental Group 5 (Example 5) 2.8

[0093] Tea has a killing effect on many kinds of bacteria, and at the same time it can improve the patency of poultry's intestines, promote digestion, enhance immunity, and resist disease. Chinese herbal medicine has antiviral and disease control effects, does not feed chemical drugs and hormones, and eliminates drug and hormone residues. From the above data, it can be seen that Example 1 has corresponding improvements on various indicators of the chicken flock, especially in immunity and egg production rate, but the effect is relatively mild, suitable for daily health care and mild improvement, and can be improved according to the different conditions of the chicken flock with different raw materials. In short, the addition of tea enzymes shows a positive effect on the chicken flock as a whole, especially in the case of specific needs. Each embodiment shows its unique advantages. Therefore, farmers can choose appropriate tea enzyme embodiments according to the specific health status, production goals and environmental conditions of the chicken flock to maximize the health and production benefits of the chicken flock.

[0094] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A tea enzyme, It is characterized in that The invention comprises the following components: 40 to 50 parts of dry tea leaves, 4 to 6 parts of astragalus, 2 to 5 parts of angelica and 4 to 6 parts of houttuynia cordata.

2. A tea enzyme according to claim 1, It is characterized in that The preferred ratio of the various components of the tea enzyme is 20:2:1:

2.

3. A tea enzyme according to claim 1, It is characterized in that The tea enzyme also includes one or more of wolfberry, ganoderma lucidum, hawthorn, tangerine peel, jujube, codonopsis, honeysuckle, and dandelion.

4. A process for preparing tea enzyme according to claim 1, It is characterized in that The following steps are involved: S1. Preparation of tea water; adding the above raw materials to boil water to obtain tea water; S2. Mixing tea water; mixing the obtained tea water with brown sugar and tea koji to obtain a tea enzyme stock solution; S3. Fermentation: fermenting the tea enzyme stock solution.

5. A process for preparing tea enzyme according to claim 4, It is characterized in that In step S1, the amount of water is 2 to 3 times the amount of the raw material, and after boiling, the water needs to be kept boiling for 5 to 10 minutes.

6. A process for preparing tea enzyme according to claim 4, It is characterized in that In step S2, the obtained tea water is naturally cooled to 34-36 degrees Celsius, put into a container, and brown sugar and tea yeast are added and mixed, and the ratio of tea water to brown sugar and tea yeast is 100:15:0.

5.

7. A process for preparing tea enzyme according to claim 4, It is characterized in that In step S3, the tea enzyme stock solution is placed in a fermentation container, and the container capacity should be at least 1.5 times the volume of the fermentation liquid to leave enough space to accommodate the gas generated during fermentation.

8. A process for preparing tea enzyme according to claim 7, It is characterized in that Three days before placing it in the container, half-seal the lid of the container to control gas emission. Stir it once a day for 10-20 minutes, keep the temperature at 25℃-30℃, and control the relative humidity at 60%-70% to avoid excessive moisture affecting the fermentation effect.

9. A process for preparing tea enzyme according to claim 8, It is characterized in that After three days, the container lid is completely sealed, the temperature continues to be maintained at 25-30°C, the relative humidity is maintained at 50%-60%, and the fermentation is continued for 20-25 days to obtain tea enzyme.

10. The use of a tea enzyme according to claim 1, It is characterized in that It is applied to poultry, especially chicken farming. The obtained tea enzyme is directly added to chicken feed. 1 to 2 kg of tea enzyme is added to every 100 kg of feed to improve the immunity of chickens.

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