Grosvenor momordica fruit residue and silage corn straw fermented feed and preparation method thereof
By optimizing the formula and mixing device design of Luohan pomace and corn stalks, the problem of uneven mixing of Luohan pomace and silage corn stalks is solved, efficient feed preparation is achieved, cost reduction and nutritional intake and healthy growth of livestock are improved.
Patent Information
- Application Number
- CN202510605292.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-12
- Publication Date
- 2025-08-15
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the prior art, the uneven mixture of Luohan pomace and silage corn stalks leads to the problem that the intake of Luohan pomace is not high and the cost is high.
The formulation optimization of Luohan pomace, corn stalk, concentrate feed, compound probiotic preparation and flavoring agent is adopted, combined with the design of the stirring device, and through the dynamic adjustment of the stirring rod and the use of scrapers, uniform mixing and fermentation are achieved, and the taste and nutritional value of the feed are improved.
It increases the intake of Luohan pomace, reduces the cost of feed preparation, enhances the nutritional intake and healthy growth of livestock, and reduces environmental pollution.
Smart Images
Figure CN120477277A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of feed preparation, and in particular to a feed fermented with monk fruit residue and silage corn straw and a preparation method thereof. Background Art
[0002] Monk fruit, a plant in the Cucurbitaceae family, leaves behind a large amount of pomace after extraction and utilization. This pomace is often treated as agricultural waste, resulting in a significant waste of resources. Monk fruit pomace contains nutrients such as crude protein, crude fat, minerals, and active substances, and has high nutritional and medicinal value.
[0003] In the existing feed preparation technology, silage corn stalks are mainly used as the main preparation raw material. Although qualified feed products can be prepared using silage corn stalks as the main preparation raw material, the cost of silage corn stalks is relatively high. The price of monk fruit residue is low. Using monk fruit residue and silage corn stalks together as the main raw materials can greatly reduce the production cost of feed. However, in the existing technology, when using monk fruit residue and silage corn stalks to prepare feed, the monk fruit residue and silage corn stalks are not mixed evenly, and the taste and mouthfeel of monk fruit residue are worse than those of silage corn stalks, which leads to the fact that livestock have picky eating habits and do not consume much monk fruit residue.
[0004] In summary, how to solve the problem of low intake of monk fruit residue due to uneven mixing and different taste and mouthfeel when using monk fruit residue and corn silage to prepare feed in the existing technology has become a difficult problem that needs to be solved in the current field. Therefore, it is necessary to propose a more reasonable monk fruit residue and corn silage fermented feed and its preparation method. Summary of the Invention
[0005] To solve the above problems, the present invention provides a fermented feed of monk fruit residue and silage corn straw and a preparation method thereof. By optimizing the preparation formula, the taste and flavor of the finished feed are improved; by optimizing the preparation method, the mixing effect of the finished feed is improved; thereby, the intake of monk fruit residue is increased and the preparation cost of the feed is reduced.
[0006] In order to achieve the above object, the technical solution of the present invention is as follows: a fermented feed of monk fruit residue and silage corn straw, comprising 40-50 parts of monk fruit residue, 30-40 parts of corn straw, 30-40 parts of concentrated feed, 0.1-0.5 parts of a composite probiotic preparation and 0.5-1 parts of a flavoring.
[0007] Furthermore, the concentrate feed includes corn, soybean meal and premix in a mass ratio of 10:4:1.
[0008] Furthermore, the composite probiotic preparation includes Bacillus subtilis, Lactobacillus plantarum and Lactobacillus fermentum in a mass ratio of 1:1:1.
[0009] Furthermore, the flavoring agent is selected from one or more of salt, anise oil, molasses and liquorice.
[0010] Furthermore, a method for preparing silage corn straw fermented feed comprises the following steps:
[0011] S1, raw material pretreatment: fresh and sterile monk fruit residue, corn stalks and concentrated feed are selected as raw materials, and the corn stalks are cut into 2-3 cm segments for pretreatment; the pretreated raw materials are poured into a stirring device.
[0012] S2, raw material fermentation: adjust the internal temperature of the stirring device to 30-35°C, pour the composite probiotic preparation into the stirring device, and use the stirring device to mix the raw materials and the composite probiotic preparation for 10-15 minutes. After the mixing is completed, seal and store it, and let it stand for 5-7 days to obtain the fermented raw material.
[0013] S3, finished product acquisition: After fermentation is completed, the finished product is obtained.
[0014] S4, finished product inspection and storage: Determine whether the finished product is qualified based on its color and smell, and store the qualified finished products.
[0015] Furthermore, in S4, if the finished product is green-yellow in color and has no odor, it is a qualified finished product.
[0016] Further, in S1, the stirring device includes a stirring box, and a cover plate is hinged on the side wall of the stirring box; a controller is fixedly connected to the side wall of the stirring box; a driving member is embedded in the top wall of the stirring box, and the output shaft of the driving member is coaxially fixedly connected to the turntable, and the bottom of the turntable is coaxially fixedly connected to the eccentric rod; a slide groove is opened on the eccentric rod, and a telescopic rod is fixedly connected in the slide groove, and the output shaft of the telescopic rod is fixedly connected to the stirring rod, and the stirring rod is fixedly connected to the fan blade circumferentially; the stirring rod slides in cooperation with the slide groove; the controller is used to control the operation of the driving member and the telescopic rod, and thereby control the rotation of the stirring rod and adjust the position of the stirring rod.
[0017] Furthermore, a slide rail is slidably fitted on the stirring rod, connecting rods are symmetrically fixedly connected on both sides of the slide rail, and a scraper is fixedly connected to one end of the connecting rod away from the slide rail, and the scraper is slidably fitted with the inner wall of the stirring box.
[0018] Furthermore, a heating plate is embedded in the bottom wall of the mixing box, and the controller is used to adjust the heating temperature of the heating plate.
[0019] Furthermore, the cover is made of transparent material.
[0020] The above scheme has the following beneficial effects:
[0021] 1. The stirring device designed in the present invention can stir and mix the raw materials in the mixing tank. At the same time, the stirring capacity of the stirring device can be adjusted according to the amount of raw materials. During this process, if the raw materials are small, the output distance of the telescopic rod can be shortened by the controller, thereby reducing the stirring range of the stirring rod; if the raw materials are large, the output distance of the telescopic rod can be increased by the controller, thereby increasing the stirring range of the stirring rod. At the same time, the scraper design can push the raw materials on both sides of the mixing tank toward the center of the mixing tank, so that the raw materials are stirred more thoroughly and evenly, thereby improving the stirring effect of the stirring device.
[0022] Furthermore, due to the strong viscosity of monk fruit residue, the stirring devices in the prior art are easily stuck to the monk fruit residue, resulting in a decrease in stirring efficiency and even jamming, making stirring impossible. The present invention adjusts the length of the telescopic rod through a controller, allowing the stirring rod to slide in the chute, thereby achieving dynamic adjustment of the stirring radius. When the viscosity of the monk fruit residue is high, resulting in increased mixing resistance, the stirring radius can be shortened to enhance the local shear force; when the amount of raw materials is large, the stirring range is expanded to avoid edge material deposition. The circumferentially distributed fan blades generate axial vortices during rotation, breaking up the cohesive clumps of the monk fruit residue and forming a three-dimensional mixture with the eccentric motion, significantly improving the dispersion uniformity of the sticky material and the straw. By driving the stirring rod to move back and forth by the telescopic rod, the monk fruit residue attached to the stirring rod can be vibrated, reducing the amount of monk fruit residue attached to the stirring rod, thereby improving the comprehensiveness and uniformity of the stirring.
[0023] 2. The present invention selects monk fruit residue and corn stalks as the main raw materials for preparing feed, which can effectively reduce the preparation cost of feed while ensuring the nutrition of feed; since monk fruit residue is often discarded as waste, it will pollute the environment; but it has high nutritional content as feed, therefore, the present invention uses monk fruit residue to prepare feed, which can also achieve rational utilization of resources and reduce the pollution of monk fruit residue to the environment.
[0024] The present invention provides more balanced and rich nutrition by mixing roughage and concentrated feed, meeting the various nutritional needs of livestock, thereby promoting the growth and development of livestock. The roughage is mainly used, which can reduce the preparation cost of the feed. The roughage contains monk fruit residue as the main component, which further reduces the preparation cost of the feed.
[0025] The present invention helps maintain the balance of livestock intestinal microecology, improve livestock immunity, and reduce the incidence of diseases by adding a composite probiotic preparation. The addition of a flavoring agent can enhance the palatability of the feed, thereby increasing the livestock's feed intake and preventing the livestock from being affected by the poor taste and texture of monk fruit, thereby ensuring the healthy growth of the livestock.
[0026] 3. This plan optimizes the preparation method. Before fermentation begins, the compound probiotic preparation and the raw materials are fully stirred and mixed to ensure a uniform distribution of the compound probiotic preparation and the raw materials, thereby effectively improving the fermentation effect of the raw materials. After the finished product is completed, the quality of the finished product is judged by checking the color and smell, thereby effectively controlling the quality of the finished product.
[0027] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 The present invention is a schematic diagram of a method for fermenting feed with monk fruit residue and silage corn straw and a preparation method thereof.
[0029] Figure 2 The present invention provides an axonometric diagram of a stirring device in a fermented feed of monk fruit residue and silage corn straw and a preparation method thereof.
[0030] Figure 3 The present invention provides an axonometric cross-sectional view of a stirring device in a fermented feed of monk fruit residue and silage corn straw and a preparation method thereof.
[0031] Figure 4 It is a bottom view of the turntable in the stirring device of the present invention.
[0032] Figure 5 It is a side sectional view of the turntable in the stirring device of the present invention.
[0033] The figure marks in the drawings of the specification include: 1, mixing box; 2, cover plate; 3, controller; 4, slide rail; 5, turntable; 6, eccentric rod; 7, stirring rod; 8, telescopic rod; 9, fan blade; 10, connecting rod; 11, scraper. DETAILED DESCRIPTION
[0034] The following is further described in detail through specific implementation methods:
[0035] Example 1:
[0036] As attached Figure 1 The invention discloses a fermented feed of monk fruit residue and silage corn straw, comprising the following components by weight: 50 parts of monk fruit residue, 40 parts of corn straw, 30 parts of concentrated feed, 0.5 parts of compound probiotic preparation and 0.5 parts of flavoring agent.
[0037] Among them, the concentrated feed includes corn, soybean meal and premix in a mass ratio of 10:4:1; the compound probiotic preparation includes Bacillus subtilis, Lactobacillus plantarum and Lactobacillus fermentum in a mass ratio of 1:1:1.
[0038] The flavoring agent is selected from one or more of salt, anise oil, molasses and liquorice, and in this embodiment, salt and molasses are selected.
[0039] Its specific preparation method is as follows:
[0040] S1, raw material pretreatment: 50 parts of fresh and sterile monk fruit residue, 40 parts of corn stalks, 10 parts of corn, 4 parts of soybean meal and 1 part of premix were selected as raw materials, and the corn stalks were cut into 2 cm segments for pretreatment; the pretreated raw materials were poured into a stirring device.
[0041] S2, raw material fermentation: the internal temperature of the stirring device is adjusted to 35 ° C, and Bacillus subtilis, Lactobacillus plantarum and Lactobacillus fermentum are poured into the stirring device in a mass ratio of 1:1:1 as a composite probiotic preparation, and the raw materials and the composite probiotic preparation are mixed for 15 minutes using the stirring device; during this process, flavorings can be added to the feed according to the taste requirements of the livestock, so that the flavorings and the raw materials are repeatedly mixed to change the flavor of the raw materials; in this embodiment, salt and molasses are added; after mixing is completed, a sealing device is prepared (for example, a sealing cylinder, a sealing box or a sealing bag in the prior art, and a sealing cylinder is selected as the sealing device in this embodiment), the raw materials are taken out of the stirring device and poured into the sealing device, the raw materials are sealed and stored, and left to stand for 7 days to obtain the fermented raw materials.
[0042] S3, finished product acquisition: After fermentation is completed, the finished product is obtained.
[0043] S4, finished product inspection and storage: The quality of the finished product is determined based on its color and smell. If the finished product is green-yellow in color and has no odor, it is a qualified finished product; and the qualified finished product is stored.
[0044] In this embodiment, monk fruit residue and corn stalks are selected as the main raw materials for preparing feed, which can effectively reduce the preparation cost of feed while ensuring the nutrition of feed. Since monk fruit residue is often discarded as waste, it will pollute the environment; but it has high nutritional content as feed. Therefore, this embodiment uses monk fruit residue to prepare feed, which can also achieve rational utilization of resources and reduce the pollution of monk fruit residue to the environment.
[0045] This embodiment provides a more balanced and rich nutrition by mixing roughage and concentrate feed, meeting the various nutritional needs of livestock, thereby promoting the growth and development of livestock. The roughage is mainly used to reduce the cost of feed preparation, and the use of monk fruit residue as the main ingredient in the roughage further reduces the cost of feed preparation.
[0046] The addition of the composite probiotic preparation in this embodiment helps maintain the balance of the livestock's intestinal microecology, improves the livestock's immunity, and reduces the incidence of disease. The addition of the flavoring agent can enhance the palatability of the feed, thereby increasing the livestock's feed intake and preventing the livestock from being affected by the poor taste and texture of the monk fruit, thereby ensuring the healthy growth of the livestock.
[0047] Example 2:
[0048] As attached Figure 2-Figure 5 As shown, different from the above embodiments, the stirring device includes a stirring box 1, and a cover plate 2 is hingedly connected to the side wall of the stirring box 1; a controller 3 is embedded in the side wall of the stirring box 1.
[0049] A drive element is embedded in the top wall of the mixing box 1. In this embodiment, a servo motor is used as the drive element. The servo motor's output shaft is coaxially bolted to a turntable 5. An eccentric rod 6 is coaxially bolted to the bottom of the turntable 5. Eccentric rod 6 has a chute defined in it, into which a telescopic rod 8 is bolted. The output shaft of telescopic rod 8 is bolted to a stirring rod 7. Fan blades 9 are welded circumferentially to the stirring rod 7. The stirring rod 7 slides in the chute. A controller 3 controls the operation of the servo motor and telescopic rod 8, thereby controlling the rotation and adjusting the position of the stirring rod 7.
[0050] The stirring rod 7 is slidably fitted with a slide rail 4, and connecting rods 10 are symmetrically bolted on both sides of the slide rail 4. The ends of the connecting rods 10 away from the slide rail 4 are bolted to a scraper 11, and the scraper 11 is slidably fitted with the inner wall of the stirring box 1.
[0051] The specific implementation process is as follows:
[0052] The operator opens the cover 2 and adds raw materials to the mixing box 1, and starts the servo motor through the controller 3. The servo motor drives the turntable 5 to rotate, and the turntable 5 drives the eccentric rod 6 to rotate, and then drives the stirring rod 7 and the fan blades 9 to rotate, thereby stirring and mixing the raw materials in the mixing box 1.
[0053] During this process, if the amount of raw material is small, the controller 3 can be used to shorten the output distance of the telescopic rod 8, thereby reducing the stirring range of the stirring rod 7. If the amount of raw material is large, the controller 3 can be used to increase the output distance of the telescopic rod 8, thereby expanding the stirring range of the stirring rod 7. During the stirring process, the raw material will gradually move toward the edge of the mixing box 1 due to centrifugal action. Therefore, the operator can also increase the output distance of the telescopic rod 8 as the stirring time increases, gradually expanding the stirring range, thereby achieving more comprehensive stirring of the raw material.
[0054] by Figure 3For example, since the eccentric rod 6 drives the stirring rod 7 to rotate around the center of the turntable 5, the scraper 11 cannot rotate due to the limiting effect of the front and rear inner walls of the mixing box 1, so that the stirring rod 7 will push the slide rail 4 and the connecting rod 10 to move left and right when rotating, and then push the scrapers 11 on both sides to slide back and forth along the inner wall of the mixing box 1. When sliding back and forth, the scraper 11 will push the raw materials on both sides of the mixing box 1 to the center of the mixing box 1, so that the raw materials can be stirred more fully and evenly.
[0055] During this process, when there is a lot of raw materials, the controller 3 increases the output distance of the telescopic rod 8. At this time, the rotation radius of the stirring rod 7 with the center of the turntable 5 as the center is increased, so that the range of left and right movement of the slide rail 4 and the connecting rod 10 is increased, thereby effectively expanding the scraping range of the scraper 11; on the contrary, when there is less raw materials, the controller 3 reduces the output distance of the telescopic rod 8. At this time, the rotation radius of the stirring rod 7 is smaller, and a small amount of raw materials can be concentratedly stirred, and the moving range of the scrapers 11 on both sides is also smaller, further ensuring the concentration of the raw materials, thereby ensuring uniform and sufficient stirring; the scraping range of the scraper 11 can be adjusted accordingly according to the amount of raw materials, thereby improving the adaptability and efficiency of stirring.
[0056] Example 3:
[0057] As attached Figure 2 As shown, different from the above embodiment, a heating plate is embedded in the bottom of the mixing box 1, and the controller 3 is used to adjust the heating temperature of the heating plate.
[0058] The specific implementation process is as follows: During the fermentation process, the heating temperature of the heating plate can be adjusted by the controller 3 to provide a favorable fermentation environment for various bacterial groups.
[0059] Example 4:
[0060] As attached Figure 2 As shown, the difference from the above embodiment is that the cover plate 2 is made of transparent material.
[0061] The specific implementation process is as follows: the transparent cover plate 2 can facilitate the operator to observe the mixing process of the raw materials and the operation of various components, thereby improving the controllability of the device; at the same time, it is also convenient for the operator to inspect and observe the color of the finished product.
[0062] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications based on the above descriptions are possible. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.
Claims
1. A fermented feed made from monk fruit residue and corn silage, characterized in that: The invention comprises the following components by weight: 40-50 parts of monk fruit residue, 30-40 parts of corn straw, 30-40 parts of concentrated feed, 0.1-0.5 parts of compound probiotic preparation and 0.5-1 parts of flavoring agent.
2. The fermented feed made from monk fruit residue and corn silage according to claim 1, wherein: The concentrate feed consisted of corn, soybean meal, and premix in a mass ratio of 10:4:
1.
3. The fermented feed made from Momordica grosvenori residue and corn silage according to claim 2, wherein: The composite probiotic preparation includes Bacillus subtilis, Lactobacillus plantarum and Lactobacillus fermentum in a mass ratio of 1:1:
1.
4. The fermented feed made from monk fruit residue and corn silage according to claim 3, wherein: The flavoring agent is selected from one or more of salt, anise oil, molasses and liquorice.
5. A method for preparing fermented feed from corn stalks silage, based on the fermented feed from the monk fruit residue and corn stalks silage according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1, raw material pretreatment: fresh and sterile monk fruit residue, corn stalks and concentrated feed are selected as raw materials, the corn stalks are cut into 2-3 cm segments for pretreatment; the pretreated raw materials are poured into a stirring device; S2, raw material fermentation: adjusting the internal temperature of the stirring device to 30-35°C, pouring the composite probiotic preparation into the stirring device, and mixing the raw materials and the composite probiotic preparation with the stirring device for 10-15 minutes. After the mixing is completed, the mixture is sealed and stored, and allowed to stand for 5-7 days to obtain the fermented raw material; S3, finished product acquisition: after fermentation is completed, the finished product is obtained; S4, finished product inspection and storage: Determine whether the finished product is qualified based on its color and smell, and store the qualified finished products.
6. The method for preparing the fermented feed of Momordica grosvenori residue and silage corn straw according to claim 5, characterized in that: In S4, if the finished product is green-yellow in color and has no odor, it is a qualified finished product.
7. The method for preparing the fermented feed of Momordica grosvenori residue and silage corn straw according to claim 6, characterized in that: In S1, the stirring device comprises a stirring box (1), a cover plate (2) is hingedly connected to the side wall of the stirring box (1); a controller (3) is fixedly connected to the side wall of the stirring box (1); A driving member is embedded in the top wall of the mixing box (1), the output shaft of the driving member is coaxially fixedly connected to the turntable (5), and the bottom of the turntable (5) is coaxially fixedly connected to the eccentric rod (6); a sliding groove is formed on the eccentric rod (6), a telescopic rod (8) is fixedly connected in the sliding groove, the output shaft of the telescopic rod (8) is fixedly connected to the stirring rod (7), and a fan blade (9) is fixedly connected to the stirring rod (7) in the circumferential direction; the stirring rod (7) is slidably matched with the sliding groove; the controller (3) is used to control the operation of the driving member and the telescopic rod (8), thereby controlling the rotation of the stirring rod (7) and adjusting the position of the stirring rod (7).
8. The method for preparing the fermented feed of Momordica grosvenori residue and silage corn straw according to claim 7, characterized in that: The stirring rod (7) is slidably fitted with a slide rail (4), and connecting rods (10) are symmetrically fixedly connected to both sides of the slide rail (4). The ends of the connecting rods (10) away from the slide rail (4) are fixedly connected with scrapers (11), and the scrapers (11) are slidably fitted with the inner wall of the stirring box (1).
9. The method for preparing the fermented feed of Momordica grosvenori residue and silage corn straw according to claim 8, characterized in that: A heating plate is embedded in the bottom wall of the mixing box (1), and the controller (3) is used to adjust the heating temperature of the heating plate.
10. The method for preparing fermented feed of monk fruit residue and silage corn straw according to claim 9, characterized in that: The cover plate (2) is made of transparent material.