Pickled Chinese cabbage water glycolysis puffed straw feed and preparation method thereof

Abstract

The present invention discloses a pickled Chinese cabbage water glycolysis puffed straw feed and a preparation method thereof, and belongs to the technical field of feeds, the pickled Chinese cabbage water glycolysis puffed straw feed comprises the following raw material components in parts by weight: 20-50 parts of puffed straw, 5-50 parts of clear water, 5-50 parts of pickled Chinese cabbage water, and 0.02-0.6 part of edible salt. The preparation method comprises the following steps: spraying water before the straws enter a bulking machine, uniformly mixing the bulked straws with a saline solution, adding pickled Chinese cabbage water, fermenting, and the like. The fermented feed is prepared from the Chinese sauerkraut water and the straw, the raw material source is wide, the Chinese sauerkraut water is rich in a large amount of organic acid and lactic acid bacteria, and the content of cellulose in the puffed straw raw material can be reduced by 30%-40% in a very short time; according to the method, wastes in agricultural production and food processing are turned into wealth, so that the method is green and environment-friendly, and the economic and social benefits are increased fundamentally.

Description

Technical Field

[0001] The present application relates to the technical field of feeds, and in particular, to a pickled cabbage water-fermented and expanded straw feed and a preparation method thereof. Background Art

[0002] The livestock industry in China has developed rapidly, with the annual inventory of livestock and poultry and the annual output of livestock and poultry products increasing year by year. Therefore, the demand for feed also increases year by year. Straw resources are a kind of renewable biomass resources with a large quantity, but the feed utilization rate is low. The development of high-quality straw-based forage products is an important measure to solve the development dilemma of the aquaculture industry in China. On the other hand, pickled cabbage is a popular food in China, especially in the northern regions, with a huge demand. However, during its pickling process, a large amount of pickled cabbage water cannot be treated due to its high COD value and salt content, becoming an environmental protection problem. This patent upgrades and improves the processing technology of current straw-based forage products in China, providing an important basis and scientific and technological support for ensuring the healthy and sustainable development of the livestock industry. Summary of the Invention

[0003] The main purpose of the present application is to provide a pickled cabbage water-fermented and expanded straw feed and a preparation method thereof.

[0004] To achieve the above purpose, the present application provides a pickled cabbage water-fermented and expanded straw feed, and its raw material components are calculated by weight and include: 20-50 parts of expanded straw, 5-50 parts of clear water, 5-50 parts of pickled cabbage water, and 0.02-0.6 parts of table salt.

[0005] Further, the straw is corn straw, rice straw or wheat straw.

[0006] Further, the expansion pressure for preparing the straw is 8-15 MPa; the expansion temperature for preparing the straw is 120-200 °C.

[0007] Preferably, the expansion pressure for preparing the straw is 10-13 MPa; the expansion temperature for preparing the straw is 140-180 °C.

[0008] Further, by mass percentage, the pickled cabbage water is added to the expanded straw so that its final water content is 60-80%.

[0009] The present invention also provides a preparation method for the above pickled cabbage water-fermented and expanded straw feed, which includes the following steps:

[0010] Step S1: Prepare the straw by weight. Before the straw enters the extruder, it is first sprayed with water to control the humidity of the plant straw at 5%.

[0011] Step S2: Feed the straw into an extruder for puffing treatment at a puffing temperature of 120 - 200 °C, a pressure of 8 - 15 MPa, and a residence time of the raw material of 8 - 10 s to obtain puffed straw;

[0012] Step S3: Put salt into clear water according to parts by weight, heat and melt it until it boils;

[0013] Step S4: Add the puffed straw into the salt water boiled in Step S3 and stir evenly;

[0014] Step S5: Add pickled cabbage water into the straw evenly mixed in Step S4 according to parts by weight, and stir evenly until it forms a ball when held in the hand and disperses immediately. Fermentation is completed at 20 - 30 °C for 2 - 3 days.

[0015] Compared with the prior art, the beneficial effects of the present application are as follows:

[0016] The product of the present invention uses pickled cabbage water and straw as the main raw materials to prepare fermented feed, and the raw materials are widely sourced and can be produced on a large scale; the feed preparation method of the present invention is made by pickled cabbage water fermenting and hydrolyzing puffed straw. The pickled cabbage water is rich in a large amount of organic acids and lactic acid bacteria. Therefore, the pickled cabbage water can reduce the cellulose content in the puffed straw raw material by 30% - 40% in a very short time. The presence of a large number of lactic acid bacteria further utilizes the monosaccharides after treatment, greatly improving the straw fermentation efficiency, making the fermentation more complete, with better palatability for livestock and higher feed utilization rate; the present invention turns the waste in agricultural production and food processing into treasures, conforms to the circular development economy, increases income for farmers and efficiency for enterprises; and no chemical additives are added during the processing of this feed, which is green and environmentally friendly, and fundamentally increases social benefits. Specific Embodiments

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0018] Example 1

[0019] A pickled cabbage water fermenting and hydrolyzing puffed straw feed and its preparation method in this example include the following raw materials in parts by weight: 20 parts of puffed straw, 20 parts of clear water, 5 parts of pickled cabbage water, and 0.2 part of salt.

[0020] The preparation method of the pickled cabbage water fermenting and hydrolyzing puffed straw feed in this example includes the following steps:

[0021] Step S1: Select corn and rice straw, and before entering the extruder, first perform a water spraying treatment to control the humidity of the plant straw at 5%;

[0022] Step S2: Feed the water-sprayed straw into an extruder for extrusion treatment at an extrusion temperature of 180 °C, a pressure of 10 Mpa, and a residence time of the raw material of 8 s to obtain expanded straw.

[0023] Step S3: Put 0.3 parts of table salt into 20 parts of clear water, heat to melt and boil.

[0024] Step S4: Add 20 parts of the expanded straw to the salt water boiled in Step S3 and stir evenly.

[0025] Step S5: Add 5 parts of pickled cabbage water to the straw evenly mixed in Step S4, stir evenly until it can be formed into a ball by hand and will disperse when touched, and complete fermentation at 20 - 30 °C for 2 - 3 days.

[0026] Example 2

[0027] A pickled cabbage water-fermented expanded straw feed and its preparation method in this example include the following raw materials in parts by weight: 50 parts of expanded straw, 50 parts of clear water, 10 parts of pickled cabbage water, and 0.6 parts of table salt.

[0028] A preparation method of a pickled cabbage water-fermented expanded straw feed in this example includes the following steps:

[0029] Step S1: Select corn and rice straw, and before entering the extruder, first perform water-spraying treatment to control the humidity of the plant straw at 5%.

[0030] Step S2: Feed the water-sprayed straw into an extruder for extrusion treatment at an extrusion temperature of 200 °C, a pressure of 12 Mpa, and a residence time of the raw material of 10 s to obtain expanded straw.

[0031] Step S3: Put 0.6 parts of table salt into 50 parts of clear water, heat to melt and boil.

[0032] Step S4: Add 50 parts of the expanded straw to the salt water boiled in Step S3 and stir evenly.

[0033] Step S5: Add 10 parts of pickled cabbage water to the straw evenly mixed in Step S4, stir evenly until it can be formed into a ball by hand and will disperse when touched, and complete fermentation at 20 - 30 °C for 2 - 3 days.

[0034] Example 3

[0035] A pickled cabbage water-fermented expanded straw feed and its preparation method in this example include the following raw materials in parts by weight: 35 parts of expanded straw, 7 parts of clear water, 35 parts of pickled cabbage water, and 0.1 parts of table salt.

[0036] A preparation method of a pickled cabbage water-fermented expanded straw feed in this example includes the following steps:

[0037] Step S1: Select corn and rice straw. Before entering the extruder, perform a water spraying treatment first to control the humidity of the plant straw at 5%.

[0038] Step S2: Feed the water-sprayed straw into the extruder for extrusion treatment. The extrusion temperature is 150 °C, the pressure is 10 Mpa, and the residence time of the raw material is 10 s to obtain extruded straw.

[0039] Step S3: Put 0.1 part of salt into 7 parts of clear water, heat and melt it until it boils.

[0040] Step S4: Add 35 parts of the extruded straw to the salt water boiled in Step S3 and stir well to mix evenly.

[0041] Step S5: Add 35 parts of pickled cabbage water to the straw mixed evenly in Step S4, and stir well until it forms a ball when held in the hand and disperses immediately. Fermentation is completed at 20 - 30 °C for 2 - 3 days.

[0042] Experiment and analysis:

[0043] Conduct an animal feeding experiment using the pickled cabbage water-fermented extruded straw feed obtained from the above embodiments of the present invention. Group the 2-year-old bulls, with 50 in each group, and feed them with the feed of the embodiments and comparative examples of the present invention respectively. Among them, Comparative Examples 1 - 3 respectively adopt traditional straw natural fermentation (add an appropriate amount of lactic acid bacteria and mix evenly, compact, and seal and preserve for fermentation at 25 - 35 °C).

[0044] Each group is fed for 360 days respectively, and the average daily weight gain of the bulls and the average weight at the final slaughter are measured. The results are shown in Table 1 below:

[0045] Table 1 Feeding results of the pickled cabbage water-fermented extruded straw (embodiment) and conventional fermented straw (comparative example) feeds of the present invention

[0046] Example Average daily weight gain / kg Average final slaughter weight / kg Example 1 1.25 700 Example 2 1.33 730 Example 3 1.42 760 Comparative Example 1 1.00 610 Comparative Example 2 1.08 640 Comparative Example 3 1.17 670

[0047] Detect the nutritional components of the pickled cabbage water-fermented extruded straw feed (embodiment) and the traditional fermented feed (comparative example) obtained in the present invention. Respectively take the feed samples of Embodiments 1 - 3 and Comparative Examples 1 - 3, observe whether mildew occurs, and detect the crude protein and crude fat content values in each feed. The results are shown in Table 2 below:

[0048] Table 2 Detection of the nutritional components and mildew conditions of the pickled cabbage water-fermented extruded straw (embodiment) and conventional fermented straw (comparative example) feeds of the present invention

[0049] Example Mildew condition Crude protein Crude fat Example 1 No mildew 18.9％ 0.57％ Example 2 No mildew 19.2％ 0.61％ Example 3 No mildew 19.6％ 0.65％ Comparative Example 1 Mildew appears 12.7％ 0.12％ Comparative Example 2 Mildew appears 13.4％ 0.18％ Comparative Example 3 Mildew appears 15.2％ 0.23％

[0050] As can be seen from the results in Table 1, compared with the feed prepared by traditional fermentation, the weight gain of the cattle herd in the examples of the feed prepared by the present invention is significantly higher than that in the comparative examples, which can bring considerable economic benefits in actual production. It shows that after the puffed straw is treated by pickled cabbage water fermentation, the feed intake of animals can be significantly increased, and better weight gain effect can be obtained.

[0051] As can be seen from the results in Table 2, compared with the test results of the feed prepared by the present invention and the feed prepared by traditional fermentation, the crude protein and crude fat contents of the traditional fermented feed (example) are significantly lower than those of the feed prepared by the present invention (example), and mildew appears. This shows that the feed prepared by pickled cabbage water fermentation of puffed straw is safer and healthier, and can make up for the lack of feed nutrition, promote the digestion and utilization of feed, increase the immunity of animals, and increase the weight gain speed of animals. This result also verifies the feeding results in Table 1. Therefore, the feed prepared by the method of the present invention can effectively improve the utilization rate of straw and improve the agricultural feeding environment. Moreover, the problem of pickled cabbage water treatment is solved, contributing to environmental protection. This is the strategic requirement of agricultural development and the objective need for the sustainable development of future agriculture.

[0052] The above is only the preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes, shall be covered by the protection scope of the present invention.

Claims

1. A pickled cabbage water-fermented and expanded straw feed, characterized in that, The raw material components, by weight, include: 20-50 parts of expanded straw, 5-50 parts of clear water, 5-50 parts of pickled cabbage water, and 0.02-0.6 parts of table salt.

2. The pickled cabbage water-fermented and expanded straw feed and its preparation method according to claim 1, characterized in that, The straw is corn straw, rice straw or wheat straw.

3. The pickled cabbage water-fermented and expanded straw feed according to claim 1, characterized in that, The expansion pressure for preparing the straw is 8-15 MPa; the expansion temperature for preparing the straw is 120-200 °C.

4. The pickled cabbage water-fermented and expanded straw feed according to claim 3, characterized in that, The expansion pressure for preparing the straw is 10-13 MPa; the expansion temperature for preparing the straw is 140-180 °C.

5. The pickled cabbage water-fermented and expanded straw feed according to claim 1, characterized in that, By mass percentage, the pickled cabbage water is added to the expanded straw so that its final water content is 60-80%.

6. The preparation method of the pickled cabbage water-fermented and expanded straw feed according to any one of claims 1-6, characterized in that, It includes the following steps: Step S1: Prepare the straw by weight. Before the straw enters the extruder, it is first subjected to a water spraying treatment to control the humidity of the plant straw at 5%. Step S2: Feed the straw into the extruder for expansion treatment. The expansion temperature is 120-200 °C, the pressure is 8-15 MPa, and the residence time of the raw material is 8-10 s to obtain expanded straw. Step S3: Put the table salt into the clear water by weight, heat and melt it until it boils. Step S4: Add the expanded straw to the salt water boiled in Step S3 and stir evenly. Step S5: Add the pickled cabbage water to the straw evenly mixed in Step S4 by weight, and stir evenly until it forms a ball when held in the hand and disperses when touched. Fermentation is completed at 20-30 °C for 2-3 days.