A kind of fermented feed of sour jujube pomace and its production process

Abstract

The present application discloses a fermented feed of sour jujube pomace and its production process, and relates to the technical field of fermented feed. The fermented feed of sour jujube pomace includes a base material, a nitrogen source and a bacterial agent, and the base material includes the following raw materials in mass parts: 8.3-22.5 mass parts of sour jujube pomace; 1.6-4.7 mass parts of soybean meal; 0.5-1.8 mass parts of bran; the mass of the nitrogen source is 2.0-4.5% of the mass of the base material; the mass of the bacterial agent is 10.2-21.5% of the mass of the base material. The present application solves the problems of waste of sour jujube pomace and environmental pollution by fermenting sour jujube pomace to make fermented feed, and the fermented feed of sour jujube pomace obtained by fermentation can improve the quality of sour jujube pomace, increase the crude protein content in feed, reduce the content of anti-nutritional factors in feed, and improve the digestibility and palatability of feed.

Description

Technical Field

[0001] The present application relates to the technical field of fermented feed, and in particular to a fermented feed made from sour jujube pomace and a production process thereof. Background Art

[0002] The sour jujube (Ziziphus jujuba Mill.var.spinosa (Bunge) Hu ex HF Chow) is a plant of the genus Ziziphus in the family Rhamnaceae, which has high economic value, edible value and medicinal value. Among them, the sour jujube kernel, as the seed of the sour jujube, has the effects of nourishing the liver, calming the heart and tranquilizing the nerves, making it extremely widely used in the fields of food, medicine, feed, etc.

[0003] In the process of processing jujube kernels, a large amount of jujube pomace will be produced. Since jujube pomace contains high fiber, anti-nutritional factors and bitter substances, it is difficult to digest and absorb and difficult to use directly, resulting in resource waste and environmental pollution. Therefore, in order to realize the reuse of jujube pomace, in recent years, the research on the feed of jujube pomace has become a hot topic. Summary of the invention

[0004] In order to solve the above technical problems, the present application aims to provide a fermented feed of jujube pomace and a production process thereof, which not only solves the problems of waste and environmental pollution of jujube pomace, but also the obtained fermented feed of jujube pomace has the advantages of high crude protein content and low anti-nutritional factor content.

[0005] According to the first aspect of the present application, a fermented feed of sour jujube pomace is provided, wherein the fermented feed of sour jujube pomace comprises a base material, a nitrogen source and a bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0006] 8.3-22.5 parts by weight of sour jujube pomace;

[0007] 1.6-4.7 parts by weight of soybean meal;

[0008] Bran 0.5-1.8 parts by weight;

[0009] The mass of the nitrogen source is 2.0-4.5% of the mass of the base material;

[0010] The mass of the bacterial agent is 10.2-21.5% of the mass of the base material.

[0011] In some embodiments of the present application, the mass ratio of the sour jujube pomace, the soybean meal, and the bran is 9.5-10.3:2.6-3.0:1.

[0012] In some embodiments of the present application, the mass ratio of the base material, the bacterial agent and the nitrogen source is 30.2-38.9:4.2-6.4:1.

[0013] In some embodiments of the present application, the mass ratio of the bacterial agent to the nitrogen source and to the base material is 16.3-19.2:100.

[0014] In some embodiments of the present application, the bacterial agent includes a combination of one or more of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae, and Candida albicans.

[0015] In some embodiments of the present application, when the bacterial agent includes Saccharomyces cerevisiae and Candida albicans, the mass ratio of the Saccharomyces cerevisiae to the Candida albicans is 1:5.6-6.5.

[0016] In some embodiments of the present application, the nitrogen source includes urea.

[0017] In some embodiments of the present application, the water content of the sour jujube pomace is 62-68%.

[0018] According to a second aspect of the present application, a production process of fermented jujube pomace feed is provided, the production process is used to produce the fermented jujube pomace feed as described in any one of the above items, the production process comprising:

[0019] Mixing the sour jujube pomace, the soybean meal and the bran to obtain the base material;

[0020] The nitrogen source is added to the base material, and the bacterial agent is added after mixing, and fermentation is carried out at a preset pH value and under preset conditions to obtain the fermented feed of sour jujube pomace.

[0021] In some embodiments of the present application, the preset pH value is 5.5-6.5; and / or

[0022] The preset conditions include: fermentation at a temperature of 28-32° C. for 90-100 hours.

[0023] The technical solution provided by this application may have the following beneficial effects:

[0024] The present application uses a compound of sour jujube pomace, soybean meal and bran as a base material, and ferments the base material with the aid of a nitrogen source and a bacterial agent, thereby improving the quality of sour jujube pomace, increasing the crude protein content in the feed, reducing the anti-nutritional factor content in the feed, and improving the digestibility and palatability of the feed.

[0025] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0027] Figure 1 The present invention is a flow chart of a method for preparing fermented feed from sour jujube pomace according to an exemplary embodiment. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the present application will be clearly and completely described below in combination with the embodiments of the present application and the accompanying drawings. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present application. It should be noted that, in the absence of conflict, the embodiments in the present application and the features in the embodiments can be arbitrarily combined with each other.

[0029] The present application provides a fermented feed of sour jujube pomace, which comprises a base material, a nitrogen source and a bacterial agent, wherein the base material comprises the following raw materials by weight: 8.3-22.5 weight parts of sour jujube pomace; 1.6-4.7 weight parts of soybean meal; 0.5-1.8 weight parts of bran; the weight of the nitrogen source is 2.0-4.5% of the weight of the base material; the weight of the bacterial agent is 10.2-21.5% of the weight of the base material. By fermenting sour jujube pomace to prepare fermented feed, the waste of sour jujube pomace and environmental pollution are solved, and the fermented sour jujube pomace feed obtained by fermentation can improve the quality of sour jujube pomace, increase the crude protein content in the feed, reduce the anti-nutritional factor content in the feed, and improve the digestibility and palatability of the feed.

[0030] Some specific implementation modes described below are intended to facilitate those skilled in the art to understand the present embodiment, and the present embodiment is not limited to some specific implementation modes described below.

[0031] An exemplary embodiment of the present application provides a fermented feed of sour jujube pomace, wherein the fermented feed of sour jujube pomace comprises a base material, a nitrogen source and a bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0032] 8.3-22.5 parts by weight of sour jujube pomace;

[0033] 1.6-4.7 parts by weight of soybean meal;

[0034] Bran 0.5-1.8 parts by weight;

[0035] The mass of the nitrogen source is 2.0-4.5% of the mass of the base material;

[0036] The mass of the bacterial agent is 10.2-21.5% of the mass of the base material.

[0037] In this embodiment, the fermented feed of jujube pomace uses jujube pomace, soybean meal and bran as base materials. After the jujube pomace is fermented by the microbial agent, the anti-nutritional factors such as cellulose, lignin, pectin in the jujube pomace can be degraded, and the content of nutrients such as crude protein and amino acids can be increased; the pH value of the jujube pomace can also be reduced, and the palatability of the feed and the digestion and absorption rate of the feed by animals can be improved; after the soybean meal is fermented by the microbial agent, the anti-nutritional factors in the soybean meal can be degraded, and the digestion and absorption level of the nutrients of the soybean meal by animals can be improved. In addition, the soybean meal contains a variety of microbial enzymes such as protease and amylase, which can supplement the lack of endogenous enzymes in animals and enhance the utilization rate of feed protein by animals. After the bran is fermented by the microbial agent, the structure of the fiber can be improved, the content of anti-nutritional factors can be reduced, the protein content in the feed can be increased, and the incidence of nutritional diarrhea in animals can be reduced to improve the intestinal health of animals.

[0038] Nitrogen source is a nutrient that constitutes nitrogen in microbial cells and metabolites, which can provide the required nitrogen elements for microorganisms and promote the growth and reproduction of microorganisms. In addition, the addition of nitrogen source also helps to destroy the fiber components in the fermented feed and promote the utilization rate of the feed. Among them, the quality of the nitrogen source is controlled at 2.0-4.5% of the mass of the base material, and the amount of nitrogen source added should be moderate. Too little nitrogen source added will cause the bacterial agent to not get enough nutrients, affecting its activity, and too much will cause an imbalance in the carbon-nitrogen ratio, resulting in a waste of nitrogen source. During the fermentation process, the microbial agent plays a role in promoting fermentation, improving the fermentation environment, and improving the quality of the fermentation product. However, the amount of the bacterial agent added should be moderate. If the amount of the bacterial agent added is too little, it will affect the number and activity of the microbial flora. Too much will cause competition and inhibition between the strains, resulting in a decrease in the fermentation effect and affecting the stability of the fermentation process. In this embodiment, when the quality of the bacterial agent is controlled at 10.2-21.5% of the mass of the base material, the fermentation efficiency can be improved, and the crude protein content in the fermented feed can be increased and the content of anti-nutritional factors can be reduced.

[0039] Exemplarily, in one embodiment, the fermented feed of sour jujube pomace includes a base material, a nitrogen source and a bacterial agent, and the base material includes the following raw materials in parts by weight:

[0040] 8.3 parts by weight of sour jujube pomace;

[0041] 1.6 parts by mass of soybean meal;

[0042] 0.5 parts by weight of bran;

[0043] The mass of nitrogen source is 2.0% of the mass of base material;

[0044] The mass of the bacterial agent is 10.2% of the mass of the base material.

[0045] In another embodiment, the fermented feed of sour jujube pomace includes a base material, a nitrogen source and a bacterial agent, wherein the base material includes the following raw materials in parts by weight:

[0046] 16.8 parts by weight of sour jujube pomace;

[0047] 3.0 parts by weight of soybean meal;

[0048] 1.0 parts by mass of bran;

[0049] The mass of nitrogen source is 3.0% of the mass of base material;

[0050] The mass of the bacterial agent is 15.0% of the mass of the base material.

[0051] In another embodiment, the fermented feed of sour jujube pomace includes a base material, a nitrogen source and a bacterial agent, wherein the base material includes the following raw materials in parts by weight:

[0052] 22.5 parts by weight of sour jujube pomace;

[0053] 4.7 parts by weight of soybean meal;

[0054] 1.8 parts by weight of bran;

[0055] The mass of nitrogen source is 4.5% of the mass of base material;

[0056] The mass of the bacterial agent is 21.5% of the mass of the base material.

[0057] In an exemplary embodiment, the mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1.

[0058] In this embodiment, when the mass ratio of sour jujube pomace, soybean meal and bran is controlled at 9.5-10.3:2.6-3.0:1, the crude protein content in the feed can be increased. Exemplarily, the mass ratio of sour jujube pomace, soybean meal and bran is 9.5:2.6:1, 9.7:2.8:1, 9.9:3.1:1, 10.0:3.0:1, 10.3:3.0:1. Among them, the mass ratio of sour jujube pomace, soybean meal and bran can also be any ratio between the exemplary mass ratios, for example, the mass ratio of sour jujube pomace, soybean meal and bran can also be any ratio of 9.7-10:2.8-3.0:1.

[0059] In an exemplary embodiment, the mass ratio of the base material, the bacterial agent and the nitrogen source is 31.3-35.7:4.8-7.5:1.

[0060] In this embodiment, by controlling the mass ratio of the base material, the bacterial agent and the nitrogen source to 31.3-35.7:4.8-7.5:1, the crude protein content of the feed can be increased while improving the fermentation efficiency. Exemplarily, the mass ratio of the base material, the bacterial agent and the nitrogen source is 31.3:4.8:1, 32.7:5.0:1, 35.7:5.5:1, 35.5:6.0:1, 32.6:7.5:1. Among them, the mass ratio of the base material, the bacterial agent and the nitrogen source can also be any ratio between the exemplary mass ratios, for example, the mass ratio of the base material, the bacterial agent and the nitrogen source can also be any ratio of 32.7-35.5:5.0-6.0:1.

[0061] In an exemplary embodiment, the mass ratio of the bacterial agent to the nitrogen source and to the base material is 16.3-19.2:100.

[0062] In this embodiment, by setting the mass ratio of the microbial agent to the nitrogen source and the base material to 16.3-19.2:100, the growth and reproduction of the microbial cells of the microbial agent can be effectively promoted, and the fermentation efficiency can be improved. Exemplarily, the mass ratio of the microbial agent to the nitrogen source and the base material is 16.3:100, 17.5:100, 18.0:100, 18.6:100, 19.2:100; the mass ratio of the microbial agent to the nitrogen source and the base material can also be any ratio between the exemplary mass ratios, for example, the mass ratio of the microbial agent to the nitrogen source and the base material can also be any ratio between 17.5-18.6:100.

[0063] In an exemplary embodiment, the bacterial agent includes a combination of one or more of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae, and Candida albicans.

[0064] In this embodiment, the bacterial agent can be a combination of one or more of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae, and Candida albicans. Through the action of the above-mentioned bacterial agents, the anti-nutritional factors in the feed can be decomposed, the digestion and absorption efficiency of the feed can be improved, and the health of the animals can be improved.

[0065] In an exemplary embodiment, when the bacterial agent includes Saccharomyces cerevisiae and Candida albicans, the mass ratio of Saccharomyces cerevisiae to Candida albicans is 1:5.6-6.5.

[0066] In this embodiment, brewer's yeast and Candida albicans are compounded, and the base material is fermented by brewer's yeast and Candida albicans to obtain a fermented feed rich in nutrients such as protein, amino acids and vitamins, which plays an important role in maintaining animal growth performance, maintaining intestinal health, maintaining rumen function, and alleviating the harm of mycotoxins in feed. Exemplarily, the mass ratio of brewer's yeast to Candida albicans is 1:5.6, 1:5.8, 1:6.0, 1:6.2, and 1:6.5. Among them, the mass ratio of brewer's yeast to Candida albicans can also be any ratio between the exemplary mass ratios, for example, the mass ratio of brewer's yeast to Candida albicans can also be any ratio between 1.5.8-1:6.2.

[0067] In an exemplary embodiment, the nitrogen source includes urea.

[0068] In this embodiment, urea, as a nitrogen-containing compound, provides a nitrogen source for the fermentation of microorganisms in the pomace. Microorganisms can use the nitrogen source in urea to synthesize protein, thereby increasing the protein content in the fermented feed.

[0069] In an exemplary embodiment, the water content of the sour jujube pomace is 62-68%.

[0070] In this embodiment, by controlling the content of the sour jujube pomace to 62-68%, it is beneficial to improve the fermentation efficiency and the crude protein content in the fermented feed. Exemplarily, the water content of the sour jujube pomace is 62%, 64%, 65.5%, 67.5%, 68%. The water content of the sour jujube pomace can also be any value between the exemplary water contents, for example, the water content of the sour jujube pomace can also be any value between 64-67.5%.

[0071] like Figure 1 As shown, an exemplary embodiment of the present application provides a production process for fermented feed of sour jujube pomace, the production process is used to produce fermented feed of sour jujube pomace as described above, the production process comprising:

[0072] S110, mixing sour jujube residue, soybean meal and bran to obtain a base material.

[0073] In step S110, the sour jujube pomace, soybean meal and bran are mixed and stirred evenly to obtain a base material. In order to better control the fermentation efficiency of the fermented feed and the stability of the product quality, before step S110, a hot air drying method can be used to control the number of layers of the sour jujube pomace to 2-6 layers, and the layers are dried at a temperature of 40-80°C for 18-26 hours.

[0074] S210, adding a nitrogen source to the base material, adding a bacterial agent after mixing, and fermenting at a preset pH value and preset conditions to obtain a fermented feed of sour jujube pomace. Before fermenting the base material, the bacterial agent can be expanded and cultured in a yeast extract peptone medium.

[0075] In step S210, after adding a nitrogen source to the base material and mixing evenly, a bacterial agent is added, and fermentation is carried out at a preset pH value and under preset conditions to obtain fermented jujube pomace feed.

[0076] In an exemplary embodiment, the preset pH value is 5.5-6.5.

[0077] The suitable pH value of brewer's yeast is 4.00-6.00, and the suitable pH environment of Candida albicans is 5.00-6.00; in this embodiment, the preset pH value can be 5.5-6.5. When fermenting at this pH value, the fermentation efficiency and the crude protein content in the fermented feed can be improved, wherein the pH value of the fermentation system can be adjusted by adding alkaline substances such as calcium carbonate and sodium hydroxide. Exemplarily, the preset pH value can be 5.5, 5.8, 6.0, 6.2, and 6.5. The preset pH value can also be any value between the exemplary pH values, for example, the preset pH value can also be any value between 5.8-6.2.

[0078] In an exemplary embodiment, the preset conditions include: fermenting at a temperature of 28-32° C. for 90-100 h.

[0079] In this embodiment, by controlling the fermentation temperature and time, the crude protein content of the fermented feed can be increased while shortening the fermentation time and reducing the cost.

[0080] Exemplarily, in one embodiment, the preset condition is fermentation at a temperature of 28° C. for 100 h.

[0081] In another embodiment, the preset condition is fermentation at a temperature of 30° C. for 96 hours.

[0082] In another embodiment, the preset condition is fermentation at a temperature of 32° C. for 90 hours.

[0083] The specific implementation methods of the present application are further described below in conjunction with preferred embodiments, and examples of preferred value ranges of each component in the method for preparing fermented feed of sour jujube pomace provided in the present application are explained in detail.

[0084] Preferred Example 1

[0085] The fermented feed of sour jujube pomace comprises base material, nitrogen source and bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0086] 8.3-22.5 parts by weight of sour jujube pomace;

[0087] 1.6-4.7 parts by weight of soybean meal;

[0088] Bran 0.5-1.8 parts by weight;

[0089] The mass of the nitrogen source is 2.0-4.5% of the mass of the base material;

[0090] The mass of the microbial agent is 10.2-21.5% of the mass of the base material;

[0091] The mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1.

[0092] Preferred Example 2

[0093] The fermented feed of sour jujube pomace comprises base material, nitrogen source and bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0094] 8.3-22.5 parts by weight of sour jujube pomace;

[0095] 1.6-4.7 parts by weight of soybean meal;

[0096] Bran 0.5-1.8 parts by weight;

[0097] The mass of the nitrogen source is 2.0-4.5% of the mass of the base material;

[0098] The mass of the microbial agent is 10.2-21.5% of the mass of the base material;

[0099] The mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1;

[0100] The mass ratio of base material, bacterial agent and nitrogen source is 31.3-35.7:4.8-7.5:1.

[0101] Preferred Example 3

[0102] The fermented feed of sour jujube pomace comprises base material, nitrogen source and bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0103] 8.3-22.5 parts by weight of sour jujube pomace;

[0104] 1.6-4.7 parts by weight of soybean meal;

[0105] Bran 0.5-1.8 parts by weight;

[0106] The mass of the nitrogen source is 2.0-4.5% of the mass of the base material;

[0107] The mass of the microbial agent is 10.2-21.5% of the mass of the base material;

[0108] The mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1;

[0109] The mass ratio of the bacterial agent to the nitrogen source and to the base material is 16.3-19.2:100.

[0110] Preferred Example 4

[0111] The fermented feed of sour jujube pomace comprises base material, nitrogen source and bacterial agent, wherein the base material comprises the following raw materials in parts by weight:

[0112] 9.5-12.4 parts by weight of sour jujube pomace;

[0113] 2.6-3.0 parts by weight of soybean meal;

[0114] 1.0-1.2 parts by weight of bran;

[0115] The mass of the nitrogen source is 2.8-3.2% of the mass of the base material;

[0116] The mass of the microbial agent is 13.5-16.0% of the mass of the base material;

[0117] The mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1;

[0118] The mass ratio of base material, bacterial agent and nitrogen source is 31.3-35.7:4.8-5.0:1;

[0119] When the bacterial agent includes saccharomyces cerevisiae and Candida albicans, the mass ratio of saccharomyces cerevisiae to Candida albicans is 1:5.8-6.2;

[0120] The water content of sour jujube pomace is 62-68%.

[0121] In order to more clearly explain the technical solution of the present application, the present application lists specific examples of fermented feed made from sour jujube pomace, and the beneficial effects of selecting the above-mentioned range of content of each component will be illustrated by providing specific experimental data through specific examples.

[0122] Example

[0123] It should be noted that, unless otherwise specified, the raw materials in the following examples can be obtained from commercial sources, wherein urea is used as a nitrogen source, and yeast agents are used as Saccharomyces cerevisiae and Candida albicans.

[0124] Embodiment 1: A production process of fermented feed from sour jujube pomace, comprising the following steps:

[0125] (1) After 5 layers of sour jujube pomace are layered, the temperature is maintained at 60° C. for 20 hours to control the moisture content of the sour jujube pomace to 65%.

[0126] (2) 10.0 kg of sour jujube pomace, 2.0 kg of soybean meal and 1.0 kg of bran were mixed evenly to obtain a base material.

[0127] (3) adding 2.0% urea of ​​the base material weight to the base material, stirring evenly to obtain a fermentation medium; adjusting the pH value of the fermentation medium to 6 using calcium carbonate, and then inoculating a bacterial agent at an inoculation amount of 15% of the base material weight; fermenting at a temperature of 30° C. for 48 hours to obtain a fermented feed.

[0128] In order to more clearly explain the technical solution of the present application, the present application also lists Examples 2-12 of fermented feed with sour jujube pomace, wherein the formulas of Examples 2-12 are shown in Table 1.

[0129] Table 1 shows a specific example of fermented feed with sour jujube pomace in the present application. It should be noted that, except for the parameters listed in Table 1, other parameters of Examples 2-12 are substantially the same as those of Example 1.

[0130] Among them, the ratio C1 is the mass ratio of sour jujube pomace, soybean meal and bran;

[0131] The ratio C2 is the mass ratio of base material, bacterial agent and nitrogen source;

[0132] The ratio C3 is the mass ratio of Saccharomyces cerevisiae to Candida albicans.

[0133] Table 1 Formula and process parameters of fermented feed in Example

[0134] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Suanzaorbi pomace, kg 10.0 16.0 10.0 8.3 22.5 12.4 Soybean meal, kg 2.0 1.6 3.0 3.8 4.7 3.5 Bran, kg 1.0 1.6 1.0 1.8 0.5 1.2 Nitrogen source, % 2.0 2.0 2.0 2.5 3.0 3.0 Bacterial agent, % 15.0 15.0 15.0 15.0 15.0 10.2 Ratio C1 10.0:2.0:1 10.0:1.0:1 10.0:3.0:1 4.6:2.1:1.0 45.0:9.4:1 10.3:2.9:1 Ratio C2 50:7.5:1 50:7.5:1 50:7.5:1 40.0:6.0:1 33.3:5.0:1 33.3:3.4:1 Ratio C3 1:6.0 1:6.0 1:6.0 1:5.8 1.6.0 1:5.0 pH 6.0 6.0 6.0 5.5 6.0 6.0 Fermentation time, h 48 48 48 48 48 48

[0135] Table 1 (Continued) Formula and process parameters of fermented feed in the embodiment

[0136] Example 7 Example 8 Example 9 Example 10 Embodiment 11 Example 12 Jujube pomace, kg 9.5 10.0 12.4 9.5 10.0 10.0 Soybean meal, kg 2.6 3.0 3.5 2.6 3.0 3.0 Bran, kg 1.0 1.0 1.2 1.0 1.0 1.0 Nitrogen source, % 4.5 3.0 2.8 3.2 3.0 3.0 Bacterial agent, % 21.5 15.0 13.5 16.0 15.0 15.0 Ratio C1 9.5:2.6:1 10.0:3.0:1 10.3:2.9:1 9.5:2.6:1 10.0:3.0:1 10.0:3.0:1 Ratio C2 22.2:4.8:1 33.3:5.0:1 35.7:4.8:1 31.3:5.0:1 33.3:5.0:1 33.3:5.0:1 Ratio C3 1:7.0 1:6.0 1:5.8 1:6.2 1:6.0 1:6.0 pH 6.5 6.0 6.0 5.8 6.0 6.0 Fermentation time, h 48 48 48 48 72 96

[0137] Determination of nutritional composition of feed

[0138] The fermented feed prepared in the example and the dried sour jujube pomace (recorded as a comparative example) were used as test samples. The contents of crude protein, crude fiber and soluble sugar in the test samples were measured according to the following method. The measurement results are recorded in Table 2.

[0139] 1. Determination of crude protein content: Take 0.5g of the sample to be tested, add a catalyst (6.0g copper sulfate, 0.4g potassium sulfate) and 8mL sulfuric acid and place it on a digestion furnace. After heating and digesting at 280℃ for 20min, adjust the temperature of the digestion furnace to 350℃ and heat and digest for 20min, and then adjust the temperature to 450℃ and heat until it turns blue-green for 30min; connect the Kjeldahl nitrogen determination device, add methyl red indicator and adjust the fire to keep the water in the water vapor generating bottle boiling, add alkali solution to the digestion tube to decompose ammonium sulfate to produce ammonia; ammonia is distilled out with water vapor and collected in a receiving bottle containing boric acid; titrate the boric acid solution in the receiving bottle with a known concentration of sulfuric acid standard solution until the color of the solution changes. Record the volume of sulfuric acid standard solution consumed; calculate the nitrogen content in the sample based on the volume and concentration of sulfuric acid standard solution consumed. Then, estimate the protein content of the sample based on the nitrogen content of the protein.

[0140] 2. Determination of crude fiber content: Use the Gerhardf fully automatic fiber determination method, weigh about 1g of the prepared sample, put it into a constant weight filter bag, and accurately weigh a blank filter bag at the same time. Place all filter bags on the filter bag plate and fix them. Place the sample rack with the filter bags in the digestion container of the fiber analyzer, and start the digestion according to the operating requirements of the Gerhardf fully automatic fiber analyzer. After the instrument is finished running, place the neutralized filter bag in a 130℃ drying oven for at least 2h. Take it out and cool it in the dryer, then weigh it. Place the filter bag and its contents in a constant weight glass sleeve, and then put it in a muffle furnace at (500±25)℃ for ash. After cooling, the difference between two consecutive weighings is less than 2mg, and a blank determination is performed at the same time. Among them, the operating parameters of the Gerhardf fully automatic fiber measuring instrument are: 1.3L sulfuric acid solution, boiling temperature 100℃, boiling time 30min, 1.3L deionized water, cleaning temperature 100℃, rinsing filter bag, repeated 3 times; 1.3L potassium hydroxide solution, boiling temperature 100℃, boiling time 30min, 1.3L deionized water, cleaning temperature 100℃, rinsing filter bag, repeated 3 times; the sample to be tested is burned in a high-temperature electric furnace at 550℃±20℃ for 3h, taken out and cooled, then moistened with distilled water, dried in a drying oven at 103℃±2℃, burned for another 1h, taken out and cooled, weighed and calculated.

[0141] 3. Determination of soluble sugar: Prepare anthrone reagent, take 76mL of concentrated sulfuric acid, slowly pour it into 30mL of distilled water, stir with a glass rod while adding, mix the concentrated sulfuric acid and distilled water evenly, add 0.106g of anthrone after cooling, stir evenly and set aside for use. Weigh 0.1g of analytical pure glucose into a 100mL volumetric flask, add distilled water to the scale to make a 1mg / ml glucose standard solution. Take 0μl, 20μL, 40μL, 60μL, 80μL, 100μL of the mother solution respectively, add 100μL, 80μL, 60μL, 40μL, 20μL of distilled water respectively, and add 3mL of the prepared anthrone reagent uniformly.

[0142] The crude fiber of feed includes acid detergent fiber (ADF) and neutral detergent fiber (NDF). ADF refers to substances insoluble in acid detergents in feed containing plant materials; NDF refers to substances insoluble in neutral detergents in feed containing plant materials. During the fermentation process, microorganisms use soluble sugars and other nutrients in the pomace for microbial metabolism to produce proteins, amino acids and other substances; and the enzymes produced during the metabolism (such as cellulase, hemicellulase, etc.) can degrade part of the fiber material, thereby changing the crude protein content, crude fiber content and soluble sugar content in the fermented feed. By measuring the crude protein content, crude fiber content and soluble sugar content in the fermented feed, the fermentation process and the product quality of the fermented feed can be evaluated.

[0143] Table 2 Nutritional composition of fermented feed in Example

[0144]

[0145] Table 2 (Continued) Nutritional composition of fermented feed in Example

[0146]

[0147] Combining the data in Table 1 and Table 2, it can be seen that the fermented feed produced by the method of the present application has a higher crude protein content and a lower crude fiber content, which can increase the protein content in the feed and improve the digestion and absorption rate of the feed by animals. It shows that the level of feed can be improved by adjusting the formula and process parameters of fermented feed; among them, the fermented feed of Example 8-Example 12 contains a higher content of crude protein, which means that the base material includes the following raw materials in parts by mass: 9.5-12.4 parts by mass of sour jujube pomace; 2.6-3.0 parts by mass of soybean meal; 1.0-1.2 parts by mass of bran; the mass of the nitrogen source is 2.8-3.2% of the mass of the base material; the mass of the microbial agent is 13.5-16.0% of the mass of the base material; the mass ratio of sour jujube pomace, soybean meal and bran is 9.5-10.3:2.6-3.0:1; the mass ratio of the base material, microbial agent and nitrogen source is 31.3-35.7:4.8-5.0:1; when the mass ratio of brewer's yeast to Candida albicans is 1:5.8-6.2, the fermentation effect of sour jujube pomace is better.

[0148] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0149] The above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application is described in detail with reference to the above embodiments, a person skilled in the art should understand that the technical solutions described in the above embodiments can still be modified, or some of the technical features can be replaced by equivalents; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A fermented feed made from sour jujube pomace, characterized in that: The fermented feed of sour jujube pomace comprises a base material, a nitrogen source and a bacterial agent, wherein the base material comprises the following raw materials in parts by weight: 8.3-22.5 parts by weight of sour jujube pomace; 1.6-4.7 parts by weight of soybean meal; Bran 0.5-1.8 parts by weight; The mass of the nitrogen source is 2.0-4.5% of the mass of the base material; The mass of the bacterial agent is 10.2-21.5% of the mass of the base material.

2. The fermented feed made from sour jujube pomace according to claim 1, characterized in that: The mass ratio of the sour jujube pomace, the soybean meal and the bran is 9.5-10.3:2.6-3.0:

1.

3. The fermented feed made from sour jujube pomace according to claim 1 or 2, characterized in that: The mass ratio of the base material, the bacterial agent and the nitrogen source is 31.3-35.7:4.8-7.5:

1.

4. The fermented feed made from sour jujube pomace according to claim 1, characterized in that: The mass ratio of the bacterial agent to the nitrogen source and to the base material is 16.3-19.2:

100.

5. The fermented feed made from sour jujube pomace according to claim 1, characterized in that: The bacterial agent includes a combination of one or more of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae and Candida albicans.

6. The fermented feed made from sour jujube pomace according to claim 5, characterized in that: When the bacterial agent includes saccharomyces cerevisiae and Candida albicans, the mass ratio of the saccharomyces cerevisiae to the Candida albicans is 1:5.6-6.

5.

7. The fermented feed made from sour jujube pomace according to claim 1, characterized in that: The nitrogen source includes urea.

8. The fermented feed made from sour jujube pomace according to claim 1, characterized in that: The water content of the sour jujube pomace is 62-68%.

9. A production process of fermented feed from sour jujube pomace, characterized in that: The production process is used to produce the fermented feed of sour jujube pomace according to any one of claims 1 to 8, and the production process comprises: Mixing the sour jujube pomace, the soybean meal and the bran to obtain the base material; The nitrogen source is added to the base material, and the bacterial agent is added after mixing, and fermentation is carried out at a preset pH value and under preset conditions to obtain the fermented feed of sour jujube pomace.

10. The production process of fermented feed made from sour jujube pomace according to claim 9, characterized in that: The preset pH value is 5.5-6.5; and / or The preset conditions include: fermentation at a temperature of 28-32° C. for 90-100 hours.

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