Preparation method of feed fragrance phagostimulant based on mixed micro powder of tender bamboos and reed leaves

Abstract

The invention relates to the technical field of feed additives, in particular to a preparation method of a feed fragrance phagostimulant based on mixed micro powder of tender bamboos and reed leaves, and the preparation method comprises the following steps: respectively cleaning and slicing tender bamboos and dried reed leaves with the growth cycle within 3 months; then performing sectional drying at 60-75 DEG C until the moisture content is lower than 10% to obtain dried tender bamboo sections and reed leaf strips; and the dried tender bamboo sections and the reed leaf strips obtained in the step S2 are subjected to primary crushing. Compared with a plant phagostimulant in the prior art, the plant phagostimulant has the advantages that the plant phagostimulant is frequently crushed by a common machine, the heat production is high in the process, and the flavor stability of the product in the shelf life is ensured; the systematic function integration from food calling to digestion promotion to intestinal tract protection is realized. By improving the intestinal health and increasing the feed conversion rate, the ingestion desire and ability of animals are fundamentally enhanced, and the food calling effect is essentially improved from instantaneity to persistence.

Description

Technical Field

[0001] This invention relates to the field of feed additive technology, and in particular to a method for preparing a feed aroma enhancer based on a mixture of tender bamboo shoots and bamboo leaves. Background Technology

[0002] Aroma enhancers, as a safe and effective feed additive, are widely used in livestock, poultry and aquaculture. Their core function is to stimulate animals' sense of smell and taste, mask unpleasant odors in feed, thereby stimulating their appetite and increasing feed intake.

[0003] Under current conditions, a common method is to use a compound freshwater fish attractant, as disclosed in announcement number CN104472957A. This attractant, by weight, comprises the following raw materials: dimethyl-β-propionate thiophene, betaine, earthworm powder, locust powder, amino acids, nucleotides, sweeteners, flavoring agents, acidulants, spiciness agents, and umami agents. By artificially synthesizing compounds with specific aromas, it offers advantages such as rich aroma and low cost. However, it has the following inherent drawbacks: Poor integration of aroma with natural feed can easily lead to olfactory fatigue in animals, and the appetite-stimulating effect will rapidly diminish over time. It only provides sensory stimulation and has no nutritional or physiological regulatory functions, so it cannot fundamentally improve the digestive health of animals; Existing technologies mostly employ conventional mechanical pulverization methods for processing. This process generates a large amount of frictional heat, causing a significant amount of valuable heat-sensitive aroma components in the raw materials to volatilize and oxidize, resulting in non-enzymatic browning. Consequently, the final product has an impure and unnatural flavor, with large batch-to-batch variations and poor stability. The formulation design focuses solely on the aroma compounds themselves, lacking synergistic design with functional components related to gut health and digestion. Therefore, it cannot indirectly and sustainably maintain appetite by improving the animal's overall physiological state, resulting in a short-lived appetite-stimulating effect. Due to the lack of precise control over the particle size and distribution of powders, existing powdered palatability enhancers generally suffer from problems such as uneven particle size, easy clumping, and poor flowability. When added to feed at extremely low proportions (0.1%-0.5%), it is difficult to achieve uniform dispersion, which can easily lead to animals being picky eaters, resulting in uneven distribution of flavor and functional components in the feed and unreliable effects. Summary of the Invention

[0004] The purpose of this invention is to solve the problems of insufficient moisture control and easy aroma loss in existing feed attractants, and to propose a method for preparing feed aroma attractants based on a mixture of tender bamboo and bamboo leaf powder.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves powder, the method comprising the following steps: Step S2, raw material pretreatment: tender bamboo with a growth cycle of less than 3 months and dried bamboo leaves are washed and sliced, and then dried in sections at 60-75℃ until their moisture content is less than 10%, to obtain dried tender bamboo sections and bamboo leaf strips. The dried bamboo leaves are a mixture of bamboo leaves and reed leaves in a mass ratio of 3:1 to 5:1. Step S3, Micronization: The dried tender bamboo segments and zongzi leaf strips obtained in Step S2 are subjected to primary pulverization to obtain coarse powder; then the tender bamboo coarse powder and zongzi leaf coarse powder are mixed at a weight ratio of 6:4, and micronized using supersonic airflow pulverization technology under low-temperature inert gas protection to obtain mixed micronized powder with a particle size D50≤75μm and a particle size distribution Span value less than 1.8. The supersonic airflow pulverization technology under inert gas protection is based on a closed-loop circulating inert gas protection supersonic airflow pulverization system, which includes, but is not limited to, a supersonic airflow pulverizer, an inert gas circulation protector, a fine classifier, a dust collector, and a central processing unit. Step S4, Functionalized Compounding: The mixed micro-powder obtained in Step S3 is used as the core aroma carrier and is three-dimensionally mixed with yeast extract, animal liver powder, prebiotics, acidifiers, and enzyme preparations. The three-dimensional mixing is based on a three-dimensional motion mixer driving the mixed micro-powder as the core aroma carrier to synchronously translate, rotate, and tumble with the yeast extract, animal liver powder, prebiotics, acidifiers, and enzyme preparations. Silica is added as an anti-caking agent. The mixture is mixed at 10-25℃ for 15-30 minutes to obtain a functionalized compound palatability enhancer. The prebiotics, acidifiers, and enzyme preparations constitute a functional synergistic system, which aims to indirectly enhance and maintain the persistence of palatability enhancement by improving intestinal health and feed digestibility. The prebiotics are a compound prebiotic composed of xylooligosaccharides and mannan oligosaccharides in a mass ratio of 1:2. The enzyme preparations are a compound enzyme preparation containing non-starch polysaccharide enzymes and phytase. The animal liver powder is chicken liver powder processed by spray drying technology. Step S5, Post-processing and Packaging: The functionalized composite attractant obtained in step S4 is homogenized by passing it through an 80-mesh sieve. Then, in a clean environment with a relative humidity of less than 50%, a composite packaging material with a high barrier layer of EVOH is used to vacuum or nitrogen-fill the finished bag under the condition that the oxygen concentration inside the bag is less than 2%.

[0006] Preferably, step S2, before raw material pretreatment, further includes step S1, raw material selection: selecting non-artificially cultivated natural bamboo and zongzi leaves, randomly selecting 1 / 50 of each batch of natural bamboo and zongzi leaves for quality inspection, and screening out qualified bamboo and dried zongzi leaves; Step S5, after post-processing and packaging, also includes step S6, quality monitoring: sensory, physicochemical and safety index testing of the packaged product to ensure that the product has uniform color, rich aroma and meets feed hygiene standards.

[0007] Preferably, in step S2, the total flavonoid content of the mixed bamboo leaves is not less than 2.5%.

[0008] Preferably, in step S3, the micronization process uses supersonic airflow pulverization technology under inert gas protection for micronization. The inert gas is nitrogen or argon with a purity of ≥99.5%, and the temperature of the pulverization chamber is always controlled below 15°C.

[0009] Preferably, in step S3, during the micronization process, the particle size distribution of the obtained mixed micronized powder satisfies a Span value of less than 1.8, and the Span value is calculated using the formula (D90-D10) / D50.

[0010] Preferably, in step S4, the total amount of compound prebiotics added to the functional compound palatability enhancer is 0.5%-1.5%.

[0011] Preferably, in step S4, the functional compounding, the acidifier is a composite acidifier composed of coated slow-release citric acid and fumaric acid monoglycerides in a mass ratio of 2:1.

[0012] Preferably, in step S4, the functional compound preparation has a non-starch polysaccharide enzyme activity unit of not less than 5000 U / g and a phytase activity unit of not less than 2500 U / g.

[0013] Preferably, in step S4, the functional compound has a chicken liver powder with a peroxide value of less than 5.0 meq / kg and a particle size D90 ≤ 150 μm.

[0014] Preferably, in step S5, post-processing and packaging, the vacuum or nitrogen-filled packaging uses a multi-layer co-extruded composite film packaging bag with an EVOH high-barrier layer, and the oxygen concentration inside the finished bag after packaging is less than 2%.

[0015] To verify and optimize the effectiveness of this method, we designed the following four embodiments, mainly varying the ratio of the core aroma carrier (tender bamboo: bamboo leaves) and the proportion of the functional synergistic system, and evaluated them through key indicators. We also conducted multiple comparative assessments based on palatability index and functional indicators. Palatability Index: Determined through professional animal preference experiments, the higher the value, the better the palatability.

[0016] Functional indicators: comprehensively assess the degree of improvement in feed conversion rate and the increase in the number of beneficial bacteria in intestinal contents.

[0017]

[0018] It can be known that: In terms of flavor, the 6:4 ratio of tender bamboo to bamboo leaves in Examples 2 and 4 produces the most harmonious and pleasant complex aroma, with the highest palatability index. Functionally, its synergistic system, with specific ratios and activity requirements, can effectively improve digestibility and gut health, thereby supporting a high level of appetite-stimulating performance. The results of Example 4 conversely demonstrate the necessity of coated slow-release acidifiers and EVOH high-barrier packaging for maintaining the long-term performance stability of products; In summary, the solution represented by Example 2 is the optimal formulation and process of this invention. It successfully achieves a deep integration of natural plant flavors and modern nutritional regulation technology, creating a highly efficient, stable feed aroma enhancer with a long-lasting mechanism of action.

[0019] Compared with the prior art, the present invention has the following advantages: 1. Compared with existing plant-based palatability enhancers, which often use ordinary mechanical pulverization, resulting in high heat generation and easy volatilization and oxidation of heat-sensitive aroma components, leading to impure product flavor and large batch-to-batch variations, this invention uses supersonic airflow pulverization under low-temperature inert gas protection combined with EVOH high-barrier + low-oxygen packaging to construct a full-chain flavor protection system from production to storage, maximizing the preservation of the natural and pure aroma of tender bamboo and bamboo leaves, and ensuring the flavor stability of the product during its shelf life.

[0020] 2. Compared with traditional single-function palatability enhancers that only provide aroma stimulation, this invention creatively introduces a synergistic functional system. That is, through the precise combination of compound prebiotics, coated slow-release compound acidifiers and highly active compound enzymes, it achieves a systematic functional integration from palatability enhancement to digestion promotion and intestinal protection. By improving intestinal health and increasing feed conversion rate, it fundamentally enhances the animal's appetite and ability, achieving a substantial improvement in palatability enhancement from instantaneous to lasting.

[0021] 3. This invention addresses the common problems of uneven particle size, easy clumping, and uneven mixing faced by existing powdered additives. By precisely controlling the particle size distribution of the micro powder (D50≤75μm, Span<1.8) and the specific particle size of the functional components (D90≤150μm for liver powder), and employing three-dimensional motion mixing, it ensures extremely high uniformity of the final product. This guarantees that when the palatability enhancer is added to feed at a very low proportion (usually 0.1%-0.5%), it can achieve nanoscale uniform dispersion, preventing animals from being picky eaters and ensuring that every bite of feed contains standardized flavor and functional components, resulting in more precise and reliable effects.

[0022] 4. Through comparison of various formulation schemes, this invention shows that a 6:4 ratio achieves the optimal flavor balance between the fresh, green aroma of tender bamboo and the sweet aroma of bamboo leaves. The 1.0% addition of compound prebiotics is a sweet dose. It can effectively stimulate the proliferation of beneficial intestinal flora, producing sufficient short-chain fatty acids to optimize the intestinal environment, while avoiding the initial osmotic pressure discomfort or cost waste that may result from excessive addition. It works synergistically with the acidic environment created by the coating acidifier and the nutrients released by the enzyme preparation to jointly build a healthy digestive system. It achieves the best application effect without significantly increasing the cost of raw materials. Attached Figure Description

[0023] Figure 1 This is a schematic diagram illustrating the steps of a method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves, as proposed in this invention. Figure 2 This is a schematic diagram of the components of a common feed aroma enhancer. Figure 3 This is a schematic diagram of the components of a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves, as proposed in this invention. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0025] Reference Figures 1-3 A method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves powder, the method comprising the following steps: Step S1, Raw Material Selection: Select naturally grown, non-artificially cultivated young bamboo and bamboo leaves. Randomly select 1 / 50 of each batch of naturally grown young bamboo and bamboo leaves for quality inspection to screen out qualified young bamboo and dried bamboo leaves. GIS software is required for this step. Qualitative analysis is based on SPSS statistical analysis software and supply chain management software, focusing on high-value-added fields such as pet food and aquaculture. High-performance liquid chromatography is used to pre-analyze the flavonoids (such as arbutin and isoarbutin) in bamboo leaves from different production areas and the amino acid nitrogen content in young bamboo, providing data support for strategic procurement of high-quality raw materials.

[0026] Step S2, Raw Material Pretreatment: Young bamboo shoots (within 3 months of growth) and dried bamboo leaves are washed and sliced, then dried in sections at 60-75℃ until their moisture content is below 10%, yielding dried bamboo segments and bamboo leaf strips. The drying process can be divided into two stages: First, the moisture content of the raw materials was pre-dried to 15% at 65°C using a 101-2AB type electric heating forced-air drying oven. Next, the product is transferred to a WK-2000 microwave vacuum dryer for final drying at 50℃ and -0.08MPa.

[0027] The dried bamboo leaves are a mixture of bamboo leaves and reed leaves in a mass ratio of 3:1 to 5:1, and the total flavonoid content is not less than 2.5%. The combined process of the above two stages can significantly reduce the loss of heat-sensitive aroma components.

[0028] In some implementations, a microwave vacuum dryer and a water activity meter can be used to specifically dry designated components such as styracil, isostyracil, and cis-3-hexenol. A preset program is executed in a DHG-9240A precision drying oven: 75°C (30 minutes) → 60°C (constant until the endpoint). Optimization is based on Fick's second diffusion law to maximize the retention of volatile organic compounds while ensuring drying efficiency.

[0029] Step S3, Micronization: The dried bamboo segments and bamboo leaf strips obtained in Step S2 are initially pulverized to obtain coarse powder; then, the coarse bamboo powder and coarse bamboo leaf powder are mixed at a weight ratio of 6:4, and micronized using supersonic airflow pulverization technology under low-temperature inert gas protection to obtain mixed micronized powder with a particle size D50 ≤ 75 μm and a particle size distribution Span value less than 1.8. The supersonic airflow pulverization technology under inert gas protection is based on a closed-loop circulating inert gas protected supersonic airflow pulverization system, which includes, but is not limited to, a supersonic airflow pulverizer, an inert gas circulation protector, a fine classifier, a dust collector, and a central processing unit. In some embodiments, the specific process is as follows: Preparation: First, repeatedly purge with inert gas to replace the air (mainly oxygen and moisture) until the oxygen content sensor reaches the set value.

[0030] Feeding: The material is added to the crushing chamber through a closed feeding device (star valve, screw feeder).

[0031] Crushing: The circulating inert gas is pressurized and cooled, and then a supersonic airflow is generated through a supersonic nozzle to crush the material.

[0032] Grading and collection: The crushed material is carried by the airflow into the turbine classifier. The qualified fine powder is separated and collected in the cyclone + bag filter, while the coarse powder is returned to the crushing chamber.

[0033] Gas cycle: The pure inert gas from the collection system is returned to the gas booster to start the next cycle.

[0034] Control and assurance: The central processing unit monitors oxygen content, pressure, and temperature parameters throughout the process to ensure the stability and safety of the process.

[0035] Compared to traditional mechanical grinding (high heat generation, aerobic environment), this technology ensures the purity, naturalness, and high batch-to-batch consistency of the final product's flavor.

[0036] Supersonic airflow pulverization utilizes the kinetic energy of high-speed airflow to cause intense collisions and shearing between particles, efficiently producing fine powders. A particle size of D50 ≤ 75μm ensures the powder has a large specific surface area, maximizing the exposure of flavor molecules when added to feed, rapidly stimulating the animal's sense of smell and taste, and enhancing the immediacy and intensity of palatability. The Span value is a key indicator of particle size distribution width; the smaller the Span value, the more concentrated the distribution. Online precise grading by a fine classifier ensures that only qualified fine powder is collected, while coarse powder is returned for further pulverization. This helps prevent particle size separation due to gravity differences during subsequent mixing, transportation, and storage. When added to feed at a very low proportion (0.1%-0.5%), it avoids uneven intake caused by picky eating, ensuring that every bite of feed contains standardized flavor and functional components.

[0037] Unlike mechanical pulverization, which mainly relies on extrusion and shearing, air jet milling produces particles that tend to be spherical or equiaxed with a smooth surface. The good particle morphology, combined with the subsequent addition of silica anti-caking agents, further ensures the product remains loose during its shelf life and prevents clumping.

[0038] The inert gas is circulated within the system, which not only continuously ensures an oxygen-free environment for pulverization but also reduces the consumption cost of expensive gases. This ensures that products from the same production batch are highly consistent in key indicators such as particle size and flavor retention, greatly improving the stability and reliability of product quality.

[0039] Supersonic airflow pulverization technology under inert gas protection is used for micronization. The inert gas is nitrogen or argon with a purity ≥99.5%, and the temperature of the pulverizing chamber is always controlled below 15°C. In some embodiments, N2 / Ar with a purity ≥99.5% is used as the pulverizing medium and coolant, which can effectively isolate oxygen and prevent non-enzymatic browning and flavor deterioration of heat-sensitive aroma components due to high temperature and oxidation during the pulverization process. The temperature of the pulverizing chamber is controlled ≤15°C to obtain micronized powder with a Span value <1.8. The Span value is a key parameter in powder engineering for evaluating particle size distribution width, and its calculation formula is (D90-D10) / D50. A lower Span value means a highly concentrated particle distribution, which is beneficial to the subsequent mixing uniformity and dispersibility in feed, avoiding component segregation due to particle size differences. The particle size distribution of the obtained mixed micronized powder meets the requirement of a Span value of less than 1.8, and the Span value is calculated using the formula (D90-D10) / D50.

[0040] The crushing process can be achieved in two ways: A QYF-100 laboratory airflow mill was used, employing liquid nitrogen vaporized gas with a purity ≥99.999% as the pulverizing medium (under cryogenic inert gas protection). A supersonic airflow was generated through a Laval nozzle, causing sonic impacts and interparticle shearing of the particles, ensuring the pulverizing chamber temperature T ≤ 15℃. A Malvern Mastersizer 3000 laser particle size analyzer was used for online monitoring to ensure the finished product's D50 ≤ 75μm and the Span value = (D90 - D10) / D50 < 1.8.

[0041] Alternatively, pre-pulverization can be performed using a ZM-200 ultracentrifugal vibratory mill, followed by fine pulverization using an air jet mill. This method is suitable for large-scale continuous production and uses image analysis algorithms to assist in evaluating particle morphology, avoiding the generation of needle-like particles.

[0042] A quantitative comparison was made of the differences in retention rates of cis-3-hexenol (a representative compound with a fresh grassy aroma) from tender bamboo by two pulverization processes: Experimental group: The low-temperature airflow pulverization process described in this invention (closed-loop nitrogen protection, chamber temperature ≤15℃) was used. Control group: A regular high-speed universal pulverizer was used (oxygen-rich environment, no temperature control, actual measured chamber temperature ≥65℃).

[0043]

[0044] It can be known that: The low-temperature airflow milling process achieves a retention rate of up to 92.5% for cis-3-hexenol, while the retention rate of traditional mechanical milling is only 58.3%. There is a huge difference of nearly 35 percentage points between the two. The low-temperature inert gas protected supersonic airflow milling process can significantly improve the retention rate of the key aroma component (cis-3-hexenol) compared with traditional mechanical milling.

[0045] Step S4, Functionalized Compounding: The mixed micro-powder obtained in step S3 is used as the core flavor carrier and three-dimensionally mixed with yeast extract, animal liver powder, prebiotics, acidifiers, and enzymes. The three-dimensional mixing is driven by a three-dimensional motion mixer, which synchronizes the translational, rotational, and tumbling motions of the mixed micro-powder, yeast extract, animal liver powder, prebiotics, acidifiers, and enzymes. Using a three-dimensional motion mixer has the following effects: No dead zones: The material is not only diffused radially within the container, but also subjected to axial convection and vertical agitation. This intense turbulence ensures that the material at every location within the container participates in the movement, achieving true mixing without dead zones.

[0046] Gentle handling: The mixing process relies primarily on the overall movement of the materials, rather than mechanical stirring (such as paddles or screws), thus exerting minimal shear force on the materials. This is crucial for protecting the biological activity of any brittle yeast extract particles or active enzyme preparations that may be present in the formulation, preventing powder breakage or deactivation caused by mechanical shearing.

[0047] High uniformity: The combination of multiple motion modes enables materials to achieve extremely high mixing uniformity in a short time, which is especially suitable for micro powders, liver powder, and silica with large differences in density, particle size, and shape.

[0048] It is worth noting that the equipment can be completely sealed, making it ideal for processing materials with odors (fragrance carriers), requiring moisture protection (prebiotics, acidifiers), or requiring operation at specific temperatures (10-25°C). With the jacketed container, cooling water can be circulated to precisely control the temperature rise during the mixing process.

[0049] To verify the necessity and superiority of the "functional synergistic system" composed of a compound prebiotic (XOS:MOS=1:2), a coated sustained-release compound acidifier (citric acid: fumarate monoglyceride=2:1), and a highly active compound enzyme preparation (NSP enzyme ≥5000U / g, phytase ≥2500U / g) in the functional compound palatability enhancer of the present invention, the following comparative experiments were conducted: Experimental groups: Seven experimental groups were formed by adding different combinations of functional ingredients to the basal diet (the total amount added remained the same).

[0050]

[0051] It can be known that: Enzyme preparations work first, hydrolyzing non-starch polysaccharides such as arabinoxylan and phytic acid, "liberating" the encapsulated nutrients and eliminating anti-nutritional factors.

[0052] Coating acidifiers create a suitable acidic environment in the gastrointestinal tract, which increases the activity of endogenous enzymes and inhibits harmful bacteria, thus creating conditions for nutrient digestion and absorption.

[0053] Nutrients not digested and absorbed in the forearm are transported to the posterior intestinal tract in an optimized intestinal environment, where beneficial bacteria such as Bifidobacteria proliferate. The short-chain fatty acids produced by these beneficial bacteria further lower the intestinal pH, optimizing the overall intestinal environment and generating beneficial metabolites.

[0054] In summary: Group 8 (P+A+E) was significantly better than any of the other two groups, whether the feed conversion rate was improved or the number of beneficial gut bacteria was increased.

[0055] The three components function throughout the entire process of feed digestion and nutrient absorption, forming a continuous and positive synergistic cycle: enzymatic hydrolysis of substrate → acidification to optimize the environment → prebiotics to promote the growth of gut microbiota → gut microbiota metabolism to further optimize the environment and promote health.

[0056] Achieved using this process: The fine powder made from tender bamboo shoots and bamboo leaves provides basic signals to attract food.

[0057] This complex prebiotic, composed of xylooligosaccharides and mannooligosaccharides in a precise mass ratio (1:2), can specifically promote the proliferation of beneficial bacteria such as Bifidobacteria in the posterior intestinal tract, producing short-chain fatty acids and optimizing the intestinal environment. The xylooligosaccharides and mannooligosaccharides are combined in a 1:2 (w / w) ratio, with a total addition of 1.0%. This ratio was optimized using response surface methodology to maximize the promotion of Bifidobacterium proliferation, the production of short-chain fatty acids, and the reduction of intestinal pH.

[0058] Coated sustained-release compound acidifier (citric acid: fumarate monoglyceride = 2:1) can precisely release H at different stages of the gastrointestinal tract. + This process lowers the pH value and increases the activity of endogenous enzymes. Simultaneously, the compound enzyme preparation (non-starch polysaccharide enzyme & phytase) efficiently hydrolyzes arabinoxylan, β-glucan, and phytic acid, eliminating anti-nutritional factors and releasing trapped nutrients. A coated, slow-release citric acid and fumarate monoglyceride are combined in a 2:1 ratio. The coating material is hydrogenated palm oil, prepared using fluidized bed coating technology to achieve targeted release in the gastrointestinal tract.

[0059] High-quality spray-dried chicken liver powder (peroxide value <5.0 meq / kg) provides animal-derived palatability peptides and flavor nucleotides, creating a flavor synergy effect with the fresh aroma of plants.

[0060] The enzyme preparation contains a complex enzyme of endoxylanase and phytase, with activity units of not less than 5000 U / g and 2500 U / g, respectively, and is used to hydrolyze non-starch polysaccharides and phytate-mineral complexes.

[0061] When emphasizing flavor, the proportion of spray-dried chicken liver powder (peroxide value <5.0 meq / kg, particle size D90≤150μm) can be significantly increased, and disodium 5'-inosinate and disodium 5'-guanylate can be added for flavor enhancement: a SYH-100 three-dimensional motion mixer is used, and mixing is performed for 25 minutes at 25℃ and 12 rpm, with 0.5% fumed silica added as an anti-caking agent. Its BET specific surface area is 200 m². 2 / g.

[0062] Through the synergistic effect of each module, a positive cycle is formed, from immediate appetite stimulation and digestion promotion to long-term gut health, thereby indirectly enhancing and maintaining the persistence of the appetite stimulation effect.

[0063] Add silica as an anti-caking agent and mix at 10-25℃ for 15-30 minutes to obtain a functionalized compound palatability enhancer. The prebiotics, acidifiers and enzymes constitute a synergistic system, which aims to indirectly enhance and maintain the persistence of the palatability enhancer effect by improving intestinal health and feed digestibility.

[0064] The prebiotic is a compound prebiotic composed of xylooligosaccharides and mannan oligosaccharides in a mass ratio of 1:2, and its total addition amount in the functional compound palatability enhancer is 0.5%-1.5%.

[0065] The acidifier is a composite acidifier composed of coated slow-release citric acid and fumaric acid monoglycerides in a mass ratio of 2:1.

[0066] The enzyme preparation is a compound enzyme preparation containing non-starch polysaccharide enzyme and phytase, wherein the activity unit of non-starch polysaccharide enzyme is not less than 5000 U / g and the activity unit of phytase is not less than 2500 U / g.

[0067] Animal liver powder is chicken liver powder processed by spray drying technology, with a peroxide value of less than 5.0 meq / kg and a particle size D90 ≤ 150 μm.

[0068] Step S5, Post-processing and Packaging: The functionalized composite palatability enhancer obtained in Step S4 is homogenized by passing it through an 80-mesh sieve. Then, in a clean environment with a relative humidity below 50%, it is vacuum-sealed or nitrogen-filled using a composite packaging material with an EVOH high-barrier layer, ensuring the oxygen concentration inside the finished bag is below 2%. Vacuum or nitrogen-filled packaging uses multi-layer co-extruded composite film bags with an EVOH high-barrier layer, resulting in an oxygen concentration below 2% inside the finished bag after packaging. Using ethylene-vinyl alcohol copolymer as the high-barrier packaging material ensures an O2 concentration <2% inside the finished bag due to its extremely low oxygen permeability. This maximizes the delay in lipid peroxidation of oils and aroma components and the loss of flavor substances, ensuring product shelf-life stability.

[0069] When using nitrogen-filled packaging, an XZS-600 vibrating screen with an 80-mesh (180μm) stainless steel sieve is used for homogenization. Subsequently, in a Class 10,000 cleanroom with humidity <45%, a DZ-600 double-chamber vacuum packaging machine is used to seal the product in a four-layer composite bag with an aluminum foil / polyethylene / EVOH / polyethylene structure, and high-purity nitrogen is filled to ensure that the headspace oxygen concentration inside the bag is <2%.

[0070] When vacuum packaging is used, after vacuum sealing, a small packet of silica gel desiccant is placed inside the packaging bag to further control the humidity of the microenvironment inside the packaging, which is suitable for humid climates.

[0071] Step S6, Quality Control: Sensory, physicochemical, and safety indicator tests are conducted on the packaged product to ensure uniform color, rich aroma, and compliance with feed hygiene standards. A group of 10 trained sensory evaluators assesses the product color using a standard colorimetric card and scores the intensity of the fresh bamboo fragrance and sweet bamboo leaf aroma using quantitative descriptive analysis. Based on GB13078 "Feed Hygiene Standard," inductively coupled plasma mass spectrometry (ICP-MS) is used to detect heavy metal residues such as lead and arsenic, and enzyme-linked immunosorbent assay (ELISA) is used to detect aflatoxin B1. Laser diffraction is required to detect D50 and Span values, and Karl Fischer titration is required to be ≤8.0%. Ultraviolet-visible spectrophotometry is used for rapid determination of total flavonoid content.

[0072] By conducting comparative experiments:

[0073] It can be known that: Through systematic comparison, Experiment 2, with its optimal combination of flavor ratio, functional synergy, and advanced technology, achieved the simultaneous maximization of palatability and physiological functionality, and was established as the best implementation scheme. This scheme fully demonstrates the technological advantages of the entire chain, from raw material control to process innovation.

[0074] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves, characterized in that, The preparation method includes the following steps: Step S2, raw material pretreatment: tender bamboo with a growth cycle of less than 3 months and dried bamboo leaves are washed and sliced, and then dried in sections at 60-75℃ until their moisture content is less than 10%, to obtain dried tender bamboo sections and bamboo leaf strips. The dried bamboo leaves are a mixture of bamboo leaves and reed leaves in a mass ratio of 3:1 to 5:

1. Step S3, Micronization: The dried tender bamboo segments and zongzi leaf strips obtained in Step S2 are subjected to primary pulverization to obtain coarse powder; then the tender bamboo coarse powder and zongzi leaf coarse powder are mixed at a weight ratio of 6:4, and micronized using supersonic airflow pulverization technology under low-temperature inert gas protection to obtain mixed micronized powder with a particle size D50≤75μm and a particle size distribution Span value less than 1.

8. The supersonic airflow pulverization technology under inert gas protection is based on a closed-loop circulating inert gas protection supersonic airflow pulverization system, which includes, but is not limited to, a supersonic airflow pulverizer, an inert gas circulation protector, a fine classifier, a dust collector, and a central processing unit. Step S4, Functionalized Compounding: The mixed micro-powder obtained in Step S3 is used as the core aroma carrier and is three-dimensionally mixed with yeast extract, animal liver powder, prebiotics, acidifiers, and enzyme preparations. The three-dimensional mixing is based on a three-dimensional motion mixer driving the mixed micro-powder as the core aroma carrier to synchronously translate, rotate, and tumble with the yeast extract, animal liver powder, prebiotics, acidifiers, and enzyme preparations. Silica is added as an anti-caking agent. The mixture is mixed at 10-25℃ for 15-30 minutes to obtain a functionalized compound palatability enhancer. The prebiotics, acidifiers, and enzyme preparations constitute a functional synergistic system, which aims to indirectly enhance and maintain the persistence of palatability enhancement by improving intestinal health and feed digestibility. The prebiotics are a compound prebiotic composed of xylooligosaccharides and mannan oligosaccharides in a mass ratio of 1:

2. The enzyme preparations are a compound enzyme preparation containing non-starch polysaccharide enzymes and phytase. The animal liver powder is chicken liver powder processed by spray drying technology. Step S5, Post-processing and Packaging: The functionalized composite attractant obtained in step S4 is homogenized by passing it through an 80-mesh sieve. Then, in a clean environment with a relative humidity of less than 50%, a composite packaging material with a high barrier layer of EVOH is used to vacuum or nitrogen-fill the finished bag under the condition that the oxygen concentration inside the bag is less than 2%.

2. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 1, characterized in that: Before the raw material pretreatment, step S2 also includes step S1, raw material selection: select non-artificially cultivated natural bamboo and zongzi leaves, and randomly select 1 / 50 of each batch of natural bamboo and zongzi leaves for quality inspection to screen out qualified bamboo and dried zongzi leaves. Step S5, after post-processing and packaging, also includes step S6, quality monitoring: sensory, physicochemical and safety index testing of the packaged product to ensure that the product has uniform color, rich aroma and meets feed hygiene standards.

3. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 2, characterized in that, In step S2, the total flavonoid content of the mixed bamboo leaves is not less than 2.5%.

4. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 3, characterized in that, In step S3, the micronization process employs supersonic airflow pulverization technology under inert gas protection for micronization. The inert gas is nitrogen or argon with a purity ≥ 99.5%, and the temperature of the pulverization chamber is always controlled below 15°C.

5. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 4, characterized in that, In step S3, during the micronization process, the particle size distribution of the obtained mixed micronized powder satisfies a Span value of less than 1.8, and the Span value is calculated using the formula (D90-D10) / D50.

6. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 5, characterized in that, In step S4, during the functional compounding process, the total amount of compound prebiotics added to the functional compound palatability enhancer is 0.5%-1.5%.

7. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 6, characterized in that, In step S4, the functional compounding process, the acidifier is a composite acidifier composed of coated slow-release citric acid and fumaric acid monoglycerides in a mass ratio of 2:

1.

8. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 7, characterized in that, In step S4, during the functional compounding, the non-starch polysaccharide enzyme activity unit of the compound enzyme preparation is not less than 5000 U / g, and the phytase activity unit is not less than 2500 U / g.

9. The method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 8, characterized in that, In step S4, during the functional compounding process, the peroxide value of the chicken liver powder is less than 5.0 meq / kg, and the particle size D90 is ≤150 μm.

10. A method for preparing a feed aroma attractant based on a mixture of tender bamboo shoots and bamboo leaves as described in claim 9, characterized in that, In step S5, post-processing and packaging, the vacuum or nitrogen-filled packaging uses a multi-layer co-extruded composite film packaging bag with an EVOH high barrier layer, and the oxygen concentration inside the finished bag after packaging is less than 2%.

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