Processing technology for preparing ampelopsis grossedentata feed raw material by utilizing waste stem leaves of ampelopsis grossedentata
By processing the wet material of the discarded stems and leaves of rattan tea through processes such as crushing, rolling, disc grinding, steam explosion and fermentation, and adding cellulase and bacterial powder, rattan tea feed raw materials are prepared, which solves the problem of high crude fiber content of the discarded stems and leaves of rattan tea and improves the nutritional value and antibacterial and antioxidant capacity.
Patent Information
- Application Number
- CN202410317928.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-03-20
- Publication Date
- 2025-09-26
AI Technical Summary
The discarded stems and leaves of Tengcha have high crude fiber content, low nutritional value and palatability, which limits their efficient utilization in feed.
The waste stems and leaves of Camellia tenghua were processed by wet material crushing, roller pressing, disc grinding, steam explosion and fermentation, and cellulase, saccharomyces cerevisiae powder and Lactobacillus plantarum powder were added to prepare Camellia tenghua feed raw material.
The contents of crude protein, total flavonoids and dihydromyricetin in the stems and leaves of Tengcha were increased, the crude fiber content was reduced, the palatability was improved, and the antibacterial and antioxidant abilities were enhanced.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of feed processing and relates to a processing technology for preparing rattan tea feed raw materials by utilizing discarded stems and leaves of rattan tea. Background Art
[0002] Tengcha, also known as mountain sweet tea and dragon beard tea, is derived from the stems and leaves of Ampelopsis grossedentata, a plant of the genus Ampelopsis in the family Vitaceae. It has a sweet and mild taste and cooling properties. It has the effects of clearing heat and detoxifying, fighting bacteria and inflammation, dispelling wind and dampness, lowering blood pressure and blood lipids, and protecting the liver. It is commonly used in folk medicine to prevent hypertension, colds and fevers, and cardiovascular and cerebrovascular diseases. Tengcha contains a variety of physiologically active ingredients, most notably a high concentration of flavonoids. Tengcha flavonoids (AGF), a natural plant additive extracted from tengcha, are the main active ingredient in tengcha, reaching a content of up to 45.52% in the dried young stems and leaves of tengcha (Zhou Guixia et al., 1999). Dihydromyricetin (DMY), the main flavonoid component of tengcha, has physiological functions such as antioxidant and free radical scavenging, antibacterial and bactericidal properties, elimination of toxic side effects in the body, and enhancement of animal immunity. The current area of vine tea cultivation in my country exceeds 300,000 mu. Due to the harvesting and planting habits of vine tea, a large number of old leaves, rhizomes and other by-products are produced every year and cannot be effectively processed, which will limit the healthy and sustainable development of the vine tea industry in the future.
[0003] The waste of rattan tea contains 11% water, 21.74% protein, 0.8% fat, and 21.79% fiber; every 100 pieces contain 5.23mg of carotene, 6.32mg of vitamin E, 10.1mg of iron, 1.58mg of zinc, 411.3mg of calcium, 0.67mg of copper, 121.6mg of magnesium, and 10.62μg of selenium. According to research on its extracts by research institutions such as China Medical University, the minimum inhibitory and bactericidal concentrations of its flavonoids are equivalent to the same amount of berberine, and it has good nutritional value and antioxidant capacity. However, because the waste of rattan tea is mainly composed of rattan tea stems and old leaves, it has a high crude fiber content and a sweet and bitter taste, which limits its efficient utilization as feed.
[0004] The present invention provides a processing technology for preparing rattan tea feed raw materials using the discarded stems and leaves of rattan tea, which improves the nutritional value, probiotic function and palatability of the rattan tea waste, and provides a new direction for green and environmentally friendly antibiotic-free breeding schemes that save scarce feed raw materials. Summary of the Invention
[0005] In order to solve the shortcomings and deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a processing technology for preparing rattan tea feed raw material using discarded stems and leaves of rattan tea.
[0006] The invention provides a processing technology for preparing rattan tea feed raw materials by utilizing discarded rattan tea stems and leaves. The rattan tea feed raw materials comprise the following components: 700-800 kg of discarded rattan tea stems and leaves, 5-10 kg of brown sugar, 100-300 g of cellulase, 1-3 kg of brewer's yeast powder, 1-3 kg of lactobacillus plantarum powder, and the remainder is water.
[0007] The cellulase activity was ≥100,000 u / g; the number of live yeast cells in the Saccharomyces cerevisiae powder was 1×10 8 CFU / kg; Lactobacillus plantarum powder 1×10 9 CFU / kg.
[0008] The present invention also provides a method for preparing a fermented feed having antioxidant properties, comprising the following steps: 1) Use a wet grinder to grind the discarded stems and leaves of the tea tree into pieces smaller than 30 cm; 2) rolling the crushed rattan tea stems and leaves using a toothed three-roller roller press for 2-3 times to obtain rolled rattan tea stems and leaves; 3) Grind the rolled stems and leaves of the rattan tea tree 2-3 times using a disc mill (rated power 3500W, speed 1500 rpm), and then pass through a sieve to obtain rattan tea granules <20 mesh; 4) After adjusting the moisture content of the rattan tea granules to 50%-60%, the granules are placed in a steam explosion reaction device and maintained at a steam explosion pressure of 1-2 MPa for 4-5 minutes to obtain steam-exploded rattan tea granules; 5) Evenly mix the steam-exploded rattan tea granules, brown sugar, cellulase, saccharomyces cerevisiae powder, and Lactobacillus plantarum powder according to the ratio in claim 1, and adjust the moisture content to 30%-40%; 6) Put it into a fermentation tank or breathing bag for fermentation. After 3-5 days of fermentation, the raw material of rattan tea feed is obtained.
[0009] The beneficial technical effects of the present invention are as follows: (1) the content of beneficial components such as crude protein, total flavonoids, and dihydromyricetin in the stems and leaves of rattan tea is effectively increased, the crude fiber content is reduced, and the nutritional value is effectively improved; (3) the palatability of rattan tea waste is improved; and (4) the final product has good antibacterial and antioxidant capabilities.
[0010] The present invention will be described in detail below with reference to specific embodiments, which are intended to help understand but not limit the present invention. DETAILED DESCRIPTION
[0011] The brewer's yeast powder, Lactobacillus plantarum powder, cellulase, and β-mannanase described in the present invention are all from Beijing Xin Dayang Technology Co., Ltd.
[0012] The rattan tea stem and leaf wastes of the present invention are from Laifeng County, Enshi City, Hubei Province, and are thick stems and old leaves at the bottom after tea picking.
[0013] The total flavonoids and dihydromyricetin extraction method of the present invention comprises taking 10 g of sample, adding 100 g of sterile ultrapure water, heating and boiling for 5 minutes, and then detecting by liquid chromatography. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Attachment Figure 1 The effect of the processing technology of the present invention on the nutritional value of the raw materials (calculated on dry matter) Attachment Figure 2 The difference analysis of the diameter of the inhibition zone (cm) between the rattan tea feed raw material product prepared by the processing technology of the present invention and the competing products (P<0.05) Attachment Figure 3 Effect of the processing technology of the present invention on the in vitro antioxidant capacity of rattan tea raw materials Unless otherwise specified, the experimental methods used in the following examples are conventional methods.
[0015] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.
[0016] Example 1: A processing technology for preparing rattan tea feed raw material using discarded stems and leaves of rattan tea This embodiment provides a method for preparing a fermented feed with antioxidant properties, comprising the following steps: 1) Use a wet grinder to grind the discarded stems and leaves of the tea tree into pieces smaller than 30 cm; 2) rolling the crushed rattan tea stems and leaves using a toothed three-roller roller press for 2-3 times to obtain rolled rattan tea stems and leaves; 3) Grind the rolled stems and leaves of the rattan tea tree 2-3 times using a disc mill (rated power 3500W, speed 1500 rpm), and then pass through a sieve to obtain rattan tea granules <20 mesh; 4) After adjusting the moisture content of the rattan tea granules to 50%-60%, the granules are placed in a steam explosion reaction device and maintained at a steam explosion pressure of 1-2 MPa for 4-5 minutes to obtain steam-exploded rattan tea granules; 5) Evenly mix the steam-exploded rattan tea granules, brown sugar, cellulase, saccharomyces cerevisiae powder, and Lactobacillus plantarum powder according to the ratio in claim 1, and adjust the moisture content to 30%-40%; 6) Put it into a fermentation tank or breathing bag for fermentation. After 3-5 days of fermentation, the raw material of rattan tea feed is obtained.
[0017] Example 1: A processing technology for preparing rattan tea feed raw material using discarded stems and leaves of rattan tea After the processing technology of Example 1, the crude protein content of the raw material increased by 15.41%, the crude fiber content decreased by 49.93%, the total flavonoids increased by 33.62%, and the dihydromyricetin content increased by 36.47%, effectively improving the nutritional value of the raw material. Figure 1 .
[0018] Example 2: Antibacterial ability of rattan tea feed Take 10g of the rattan tea feed raw material in Example 1, add 90g of sterile ultrapure water, shake and extract at room temperature for 30min, take the supernatant, and detect its antibacterial ability against Staphylococcus aureus and Escherichia coli. The results show that after the process treatment in Example 1, the antibacterial ability of the rattan tea feed raw material against k88, k99, golden Staphylococcus and Salmonella is significantly stronger than Yingtai No. 2, Yingtai No. 3, rattan tea and plant lactobacillus (P<0.05). It is equivalent to Yingtai No. 3 in terms of antibacterial ability against Clostridium perfringens (P>0.05), but is also significantly stronger than the other four controls (P<0.05). The results are as follows Figure 2 .
[0019] Example 3: Antioxidant capacity of a fermented feed with antioxidant function Take 10g of the fermented feed in Example 1, add 90g of sterile ultrapure water, shake and extract at room temperature for 30min, take the supernatant, and test its in vitro antioxidant capacity. The results show that after the process treatment in Example 1, the scavenging rate of the DPPH free radical of the vine tea feed raw material increased by 7.79%, the scavenging effect on superoxide anions increased by 68.83%, and the total antioxidant capacity increased by 65.73%. The results are as follows Figure 3 .
Claims
1. A processing technology for preparing rattan tea feed raw material using discarded stems and leaves of rattan tea, characterized in that: The raw materials for each ton of rattan tea feed include: 700-800kg of discarded rattan tea stems and leaves, 5-10kg of brown sugar, 100-300g of cellulase, 1-3kg of brewer's yeast powder, 1-3kg of plant lactobacillus powder, and the rest is water.
2. The rattan tea feed raw material according to claim 1, characterized in that The rattan tea stems are the discarded stems and leaves of the rattan tea after picking.
3. The rattan tea feed raw material according to claim 1, characterized in that The cellulase activity is ≥100,000 u / g; the number of live bacteria of Saccharomyces cerevisiae powder is 1×10 8 CFU / kg; Lactobacillus plantarum powder 1×10 9 CFU / kg.
4. A processing technology for preparing rattan tea feed raw material using discarded stems and leaves of rattan tea, characterized in that: The following steps are involved: The discarded stems and leaves of the tea leaves are crushed into pieces smaller than 30cm using a wet material grinder. The crushed stems and leaves of Camellia ulmoides were rolled 2-3 times using a toothed three-roller roller press to obtain rolled Camellia ulmoides stems and leaves; The rolled stems and leaves of the rattan tea were ground 2-3 times using a disc mill (rated power 3500W, speed 1500 rpm), and then passed through a sieve to obtain rattan tea particles <20 mesh; After adjusting the moisture content of the rattan tea particles to 50%-60%, the particles were placed in a steam explosion reaction device and maintained at a steam explosion pressure of 1-2 MPa for 4-5 minutes to obtain steam-exploded rattan tea particles. According to the ratio of claim 1, the steam-exploded rattan tea particles, brown sugar, cellulase, saccharomyces cerevisiae powder and Lactobacillus plantarum powder are mixed evenly, and the moisture content is adjusted to 30%-40%; 6) Put it into a fermentation tank or breathing bag for fermentation. After 3-5 days of fermentation, the raw material of rattan tea feed is obtained.