Fermented mango peel and kernel mixed powder as well as preparation method and application thereof

Abstract

The invention relates to the technical field of feed additives, in particular to fermented mango peel and kernel mixed powder and a preparation method and application thereof.The preparation method comprises the steps that fresh mango peel and mango kernels are cleaned, pulp is removed, drying is conducted through a low-temperature drying machine, and dried mango peel and kernels are obtained; the dried mango peels and kernels are cut into small sections, then crushed by a crusher and sieved, and mango peel and kernel mixed powder is obtained; and stirring and mixing a fermentation inoculant and the mango peel and kernel mixed powder, and performing sealed fermentation at room temperature to obtain the fermented mango peel and kernel mixed powder. The fermented mango peel and kernel mixed powder can remarkably improve the antioxidant capacity of animals, so that the immunity of the animals is enhanced; the fabric also has a strong antibacterial property, so that the invasion of germs is effectively prevented; bacteria can be deeply killed, the cleanness of the internal environment of the broiler chicken is ensured, and the capability of killing viruses is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of feed additives, and particularly relates to a fermented mango peel and kernel mixed powder, a preparation method thereof, and an application thereof. Background Art

[0002] The application of growth-promoting antibiotics in animal husbandry has a long history. Since the 1950s, low-dose antibiotics have been widely used in animal feed to stimulate growth and ensure animal health. This application has transformed livestock and poultry products from luxury goods into daily consumer goods, making an important contribution to the development of animal husbandry. However, with the widespread application of antibiotics, the phenomenon of abuse has become increasingly serious, including overdosage, overtime, over-range, and superimposed medication, etc.

[0003] The abuse of antibiotics has brought a series of problems, among which the most serious is the residue of antibiotics in animals and their products, and these residues directly threaten human health. The long-term low-dose intake of antibiotics is more likely to lead to the generation of drug-resistant super bacteria, posing a serious threat to public health. In addition, the abuse of antibiotics will also lead to the enrichment of antibiotic resistance genes, and these resistance genes may be transferred to human pathogenic bacteria through the food chain, further exacerbating the human health risks.

[0004] On the other hand, with the increasing attention of people to healthy diet and ecological environment protection, it has become an urgent need to find natural, safe, and effective feed additives to replace antibiotics. As an agricultural waste, mango peel and kernel are rich in bioactive substances such as polysaccharides, polyphenols, and flavonoids, and these components have various physiological functions such as antioxidant and antibacterial effects. Research shows that the polyphenolic compounds in mango peel and kernel have a strong scavenging ability for free radicals, showing good antioxidant activity.

[0005] As a biotechnology, the fermentation enrichment extraction technology has significant advantages. Through fermentation treatment, the content and activity of functional metabolites in mango peel and kernel can be further improved. The beneficial microorganisms and enzymes generated during the fermentation process can decompose the indigestible components such as cellulose in mango peel and kernel, and convert them into small molecular substances that are more easily digested and absorbed by animals. At the same time, fermentation can also improve the protein content and palatability of feed, providing a potential and sustainable antibiotic substitute for animal husbandry. Summary of the Invention

[0006] The purpose of the present invention is to provide a fermented mango peel and kernel mixed powder, a preparation method thereof, and an application thereof. The fermented and enriched mango peel and kernel mixed powder is natural in source, has higher biocompatibility and lower toxicity risk, is rich in probiotics and active metabolites, has unique biological activity, and has broad application prospects as a feed additive.

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] The present invention provides a method for preparing a fermented mango peel and kernel mixed powder, comprising the following steps:

[0009] (1) Pick fresh mangoes, then clean the peels and kernels of the fresh mangoes, remove the pulp, and dry them using a low-temperature dryer to obtain dried mango peels and kernels;

[0010] (2) Cut the dried mango peels and kernels into small segments, then crush and sieve them through a pulverizer to obtain a mango peel and kernel mixed powder;

[0011] (3) Mix the fermentation inoculant with the mango peel and kernel mixed powder by stirring, then put them into a fermentation breathing bag, compact them, and tie them tightly to obtain a mixture;

[0012] (4) Ferment the mixture sealed at room temperature to obtain the fermented mango peel and kernel mixed powder.

[0013] Further, in step (1), the fresh mango is any one of large green mango, golden mango, keitt mango, australian mango, jade mango, taiwan mango, or four-season honey mango.

[0014] Further, in step (1), the drying temperature is 45°C - 65°C, and the water content of the dried mango peels and kernels is 10% - 13%.

[0015] Further, in step (2), the length of the small segments cut is 2 cm, and the crushing and sieving is through a sieve with a pore size of 1 mm - 1.5 mm.

[0016] Further, in step (3), the fermentation inoculant is any one of lactic acid bacteria, yeast, enzyme preparation, bacillus subtilis, lactic acid bacteria + xylanase, and lactic acid bacteria + cellulase.

[0017] Further, in step (3), the addition amount of the fermentation inoculant is 0.1% - 0.5%.

[0018] Further, in step (3), the stirring and mixing time is 1 min.

[0019] Further, in step (4), the sealed fermentation time is 5 - 7 days, and the water content needs to be maintained at 50% - 70% during the sealed fermentation.

[0020] The present invention also provides a fermented mango peel and kernel mixed powder prepared by using the above preparation method.

[0021] The present invention also provides an application of the above fermented mango peel and kernel mixed powder in the preparation of a broiler feed additive.

[0022] The beneficial effects of the present invention are as follows:

[0023] In the present invention, the fermented and enriched mango peel and kernel mixed powder obtained is used as a feed additive. Its core competitiveness lies not only in its unique nutritional value, but more importantly in the multiple defenses it builds for animal health. Among them, the natural fermentation product of mango peel and kernel can significantly improve the antioxidant capacity of animals, thereby enhancing their immunity; it also has strong antibacterial properties, effectively preventing the invasion of germs; it can also deeply kill bacteria to ensure the cleanliness of the internal environment of broilers; it also has the ability to eliminate viruses. In addition, the fermented and enriched mango peel and kernel mixed powder is naturally sourced, has higher biocompatibility and lower toxicity risks, and is rich in probiotics and active metabolites, with unique biological activities.

[0024] In addition, the method for making fermented mango peel and kernel in the present invention can also be used to make whole-plant corn, sweet potato leaves, elephant grass silage, and other green forage silages. The fermented mango peel and kernel mixed powder can not only replace traditional feed growth-promoting antibiotics, but also replace commonly used plant protein raw materials such as soybean meal, cottonseed meal, rapeseed meal, and alfalfa meal in actual production, with broad applicability. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0026] Figure 1 It is an analysis diagram of the content of functional products extracted by fermentation metabolism enrichment of mango peel and kernel of different varieties in Test Example 1 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0027] Now, various exemplary embodiments of the present invention will be described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics, and implementation schemes of the present invention.

[0028] It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention. In addition, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0029] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although this invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of this invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to those documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0030] Without departing from the scope or spirit of this invention, various modifications and variations can be made to the specific embodiments of the description of this invention, which are obvious to those skilled in the art. Other embodiments obtained from the description of this invention are obvious to those skilled in the art. The description and examples of this invention are merely exemplary.

[0031] Regarding the use of "comprising", "including", "having", "containing", etc. herein, they are all open-ended terms, meaning including but not limited to.

[0032] The specific preparation method of the fermented mango peel and kernel mixed powder in this invention is as follows:

[0033] (1) Pick fresh mangoes, then clean the peels and mango kernels of the fresh mangoes, remove the pulp, and use a low-temperature dryer to dry until the moisture content is 10%-13%, and the drying temperature is 45°C-65°C;

[0034] (2) Cut the dried mango peel and kernel into small sections with a length of 2 cm by a cutting machine, then crush them with a crusher, and pass through a sieve with a pore size of 1 mm-1.5 mm to obtain the mango peel and kernel mixed powder;

[0035] (3) Respectively mix lactic acid bacteria (accounting for 0.1%-0.5% of the raw material mass), yeast (accounting for 0.1%-0.5% of the raw material mass), enzyme preparation (accounting for 0.1%-0.5% of the raw material mass), Bacillus subtilis (accounting for 0.1%-0.5% of the raw material mass), lactic acid bacteria (accounting for 0.1%-0.5% of the raw material mass) + xylanase (400 ppm), and lactic acid bacteria (accounting for 0.1%-0.5% of the raw material mass) + cellulase (400 ppm) with the prepared mango peel and kernel mixed powder by a blender (about 1 min), then put them into a fermentation breathing bag, compact them, and tie them tightly;

[0036] (4) Then ferment them sealed at room temperature for 5-7 days (keeping the water content at 50%-70%) to obtain the finished product of the fermented mango peel and kernel mixed powder.

[0037] The following will elaborate on this invention in the form of examples.

[0038] Example 1

[0039] In Example 1, the specific preparation method of the fermented mango peel and kernel mixed powder includes the following steps:

[0040] (1) Pick fresh large green mangoes, then clean the peels and mango kernels of the fresh large green mangoes, remove the pulp, and use a low-temperature dryer to dry them until the water content is 12%, and the drying temperature is 55°C;

[0041] (2) Cut the dried mango peels and kernels into small sections with a length of 2 cm by a cutting machine, then crush them with a crusher, and pass through a sieve with a pore size of 1.5 mm to obtain the mango peel and kernel mixed powder;

[0042] (3) Mix lactic acid bacteria (400 ppm) + cellulase (0.4%) with the prepared mango peel and kernel mixed powder in a blender for 1 min, then put it into a fermentation breathing bag, compact it, and tie it tightly;

[0043] (4) Then ferment it sealed at room temperature for 7 days, keeping the water content between 50% and 70% to obtain the finished product of the fermented mango peel and kernel mixed powder.

[0044] Example 2

[0045] In Example 1, the specific preparation method of the fermented mango peel and kernel mixed powder includes the following steps:

[0046] (1) Pick fresh large green mangoes, then clean the peels and mango kernels of the fresh large green mangoes, remove the pulp, and use a low-temperature dryer to dry them until the water content is 10%, and the drying temperature is 45°C;

[0047] (2) Cut the dried mango peels and kernels into small sections with a length of 2 cm by a cutting machine, then crush them with a crusher, and pass through a sieve with a pore size of 1.5 mm to obtain the mango peel and kernel mixed powder;

[0048] (3) Mix lactic acid bacteria + xylanase (0.4%) with the prepared mango peel and kernel mixed powder in a blender for 1 min, then put it into a fermentation breathing bag, compact it, and tie it tightly;

[0049] (4) Then ferment it sealed at room temperature for 6 days, keeping the water content between 50% and 70% to obtain the finished product of the fermented mango peel and kernel mixed powder.

[0050] Example 3

[0051] In Example 1, the specific preparation method of the fermented mango peel and kernel mixed powder includes the following steps:

[0052] (1) Pick fresh large green mangoes, then clean the peels and mango kernels of the fresh large green mangoes, remove the pulp, and use a low-temperature dryer to dry them until the water content is 13%, and the drying temperature is 65°C;

[0053] (2) Cut the dried mango peel and kernel into small pieces with a length of 2 cm by a wire drawing cutter, then crush them with a pulverizer and pass through a sieve with a pore size of 1.5 mm to obtain a mixed powder of mango peel and kernel.

[0054] (3) Mix the yeast (0.4%) with the obtained mixed powder of mango peel and kernel by a blender for 1 minute, then put them into a fermentation breathing bag, compact and tie it tightly.

[0055] (4) Then ferment them sealed at room temperature for 5 days, keeping the water content between 50% - 70% to obtain the finished product of fermented mixed powder of mango peel and kernel.

[0056] Test Example 1

[0057] In this test example, the nutrient index contents of the fermented mixed powders of mango peel and kernel prepared in Examples 1 - 3 were measured respectively, and the final results are shown in Table 1.

[0058] Table 1 Nutrient index contents of the fermented mixed powder of mango peel and kernel in the present invention

[0059]

[0060] It can be seen from Table 1 above that when the specific preparation method in Example 1 is adopted, the nutrient indexes of the finally obtained fermented mixed powder of mango peel and kernel are the most excellent.

[0061] Test Example 2

[0062] In this test example, the contents of the functional products enriched and extracted by the fermentation metabolism of mango peels and kernels of different varieties were analyzed. Respectively, large green mangoes, golden mangoes, Kate mangoes, Australian mangoes, jade mangoes, Taiwan mangoes and four - season honey mangoes were used as raw materials, and the specific preparation method in Example 1 was adopted to prepare the fermented mixed powder of mango peel and kernel. The final results are shown in Table 2 and Figure 1 as shown below,

[0063] Table 2 Content analysis of functional products enriched and extracted by the fermentation metabolism of mango peels and kernels of different varieties

[0064]

[0065]

[0066] It can be seen from Table 2 above and Figure 1As shown in the figure, the bioactive components of 7 mango varieties (Dashehari mango, Golden mango, Kate mango, Australian mango, Yum mango, Taiwan mango and Siji honey mango) were analyzed, including polyphenols and flavonoids. The data found that the variety factor had little effect on the content of small flavonoid compounds; the variety factor had a greater effect on the content of polyphenolic active components. The main functions of small flavonoid compounds are antioxidant and free radical scavenging; polyphenolic active substances mainly have antibacterial effects. These bioactive components are mainly present in the mango peel and mango kernel.

[0067] Test Example 3

[0068] Based on the optimal preparation method and the optimal variety obtained through Test Example 1 and Test Example 2, this test example explored the effects of different addition levels of the finally prepared fermented mango peel and kernel powder as a feed additive on broilers. Among them, the effects of different addition levels on the average daily feed intake, average daily weight gain, feed conversion rate and feed nutrient metabolism rate of broilers at different weeks of age are shown in Table 3-6 respectively.

[0069] Table 3 Effects of different addition levels of fermented mango peel and kernel powder on the average daily feed intake of broilers (unit: g)

[0070]

[0071]

[0072] Note: Values with different lowercase letters in the same column indicate significant differences, and different uppercase letters indicate extremely significant differences. Significance: NS: P > 0.05; *: P < 0.05; **: P < 0.01. The same applies to the following tables.

[0073] Table 4 Effects of different addition levels of fermented mango peel and kernel powder on the average daily weight gain of broilers (unit: g)

[0074]

[0075] Table 5 Effects of different addition levels of fermented mango peel and kernel powder on the feed conversion rate of broilers (unit: g)

[0076]

[0077] Table 6 Effects of different addition levels of fermented mango peel and kernel powder on the feed nutrient metabolism rate of broilers (unit: %)

[0078]

[0079] As can be seen from the above Tables 3-6, when the fermented mango peel and kernel powder is used as a feed additive and added to the broiler feed, it can effectively promote the growth and development of broilers. Among them, the broilers in the test group with an addition amount of 15% had the highest average daily weight gain and the best feed conversion efficiency.

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A method for preparing fermented mango peel and core mixed powder, characterized in that: The following steps are involved: (1) picking fresh mangoes, cleaning the skin and mango core of the fresh mangoes, removing the pulp, and drying the mangoes in a low-temperature dryer to obtain dried mango skin and core; (2) cutting the dried mango peel and core into small pieces, and then crushing and sieving them with a crusher to obtain a mango peel and core mixed powder; (3) mixing the fermentation bacteria agent and the mango peel and core mixed powder by stirring, and then putting them into a fermentation breathing bag, compacting, and tying them tightly to obtain a mixture; (4) The mixture is sealed and fermented at room temperature to obtain fermented mango peel and core mixed powder.

2. The preparation method according to claim 1, characterized in that: In step (1), the fresh mango is any one of big green mango, golden mango, Kate mango, Australian mango, jade mango, Taiwanese mango or four-season honey mango.

3. The preparation method according to claim 1, characterized in that: In step (1), the drying temperature is 45° C.-65° C., and the moisture content of the dried mango peel and core is 10%-13%.

4. The preparation method according to claim 1, characterized in that: In step (2), the length of the cut into small pieces is 2 cm, and the crushing and screening is through a sieve with an aperture of 1 mm-1.5 mm.

5. The preparation method according to claim 1, characterized in that: In step (3), the fermentation agent is any one of lactic acid bacteria, yeast, enzyme preparation, Bacillus subtilis, lactic acid bacteria + xylanase and lactic acid bacteria + cellulase.

6. The preparation method according to claim 1, characterized in that: In step (3), the addition amount of the fermentation agent is 0.1%-0.5%.

7. The preparation method according to claim 1, characterized in that: In step (3), the stirring and mixing time is 1 min.

8. The preparation method according to claim 1, characterized in that: In step (4), the sealed fermentation time is 5-7 days, and the moisture content needs to be maintained at 50%-70% during the sealed fermentation.

9. A fermented mango peel and core mixed powder prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the fermented mango peel and core mixed powder as claimed in claim 9 in preparing a broiler feed additive.

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