A piglet hematopoietic nutrition steamed bread and a preparation method thereof

Abstract

This invention discloses a hematopoietic nutritional steamed bun for piglets, comprising: 35-45 parts corn, 10-15 parts whey powder, 8-10 parts puffed soybeans, 8-10 parts fermented Chinese herbal medicines, 6-8 parts soybean meal, 4-6 parts fish meal, 2-5 parts milk powder, 0.3-0.6 parts compound vitamins, 0.1-0.3 parts compound microminerals, 0.1-0.3 parts zinc oxide, and 0.02-0.05 parts 5-hydroxytryptophan; the fermented Chinese herbal medicines include: 8-12 parts Codonopsis pilosula, 8-12 parts Astragalus membranaceus, 6-10 parts Aucklandia lappa, 8-12 parts Atractylodes macrocephala, 8-12 parts Poria cocos, 12-17 parts longan pulp, 12-17 parts Rehmannia glutinosa, 8-12 parts dried ginger, and 12-17 parts prepared licorice root; the fermented Chinese herbal medicines are obtained by fermentation after ultra-fine grinding of the herbal raw materials. This invention uses fermented Chinese herbal medicines and further optimizes the strains and fermentation process. By scientifically combining various functional nutrients, it systematically promotes hemoglobin synthesis, regulates the intestines, and enhances immune function in piglets, targeting the physiological characteristics of piglets during the peripartum and weaning transition periods, thereby achieving the comprehensive effect of promoting growth and reducing mortality.

Description

Technical Field

[0001] This invention belongs to the field of livestock and poultry feed technology, and in particular relates to a hematopoietic nutritional steamed bun for piglets and its preparation method. Background Technology

[0002] With continuous breakthroughs in modern genetic breeding technology, the pig industry has achieved remarkable results in pursuing high productivity, and the reproductive efficiency of sows has been greatly improved. However, in this process, along with the continuous screening and solidification of high-yield genes, new problems have gradually emerged in the physiological metabolism and health regulation of pig herds. Among them, the widespread occurrence of anemia has become a key factor restricting further improvement in productivity. According to data from McClellan et al. (2025), approximately 59.3% of sows in current pig production are in anemic state (hemoglobin concentration <100g / L), and the incidence of anemia increases significantly with parity. The anemia rate in zero-parity sows is 40.6%, while the rate in three-parity sows has reached as high as 82.7%, leading to the widespread anemia problem in piglets.

[0003] Meanwhile, the litter size of modern sows has increased from around 10 piglets under traditional farming conditions to over 20 piglets. This leap in high productivity, while significantly increasing the number of piglets produced per sow per year, has further exacerbated the overall nutritional burden on sows and piglets and increased the risk of anemia. For sows, each litter requires providing sufficient iron and vitamin B to support a larger number of fetuses. 12 Essential nutrients for hematopoiesis, such as folic acid; for piglets, an increase in litter size means more intense competition among individuals for maternal resources, making them highly susceptible to anemia.

[0004] Anemia affects piglets not only their health but also their survival rate. Numerous studies have confirmed that hemoglobin concentration in piglets is closely related to their survival ability. Hollema et al. (2019) showed that the higher the average litter hemoglobin concentration, the lower the number of stillborn piglets and the lower the weaning mortality rate. Furthermore, the weaning stress of piglets in high-producing sows cannot be ignored. In modern pig production, weaning is one of the most significant stressful events piglets face in their lifetime. Weaning leads to a shift in feeding patterns from liquid milk to solid feed, posing a significant challenge to the digestive system, impairing intestinal barrier function, increasing inflammation, and causing a significant short-term decrease in feed intake. If anemia is present during this stage, the piglets' stress tolerance is further weakened, leading to frequent problems such as growth retardation, diarrhea, and secondary infections, severely impacting post-weaning growth rate and uniformity, and ultimately reducing overall production efficiency. Summary of the Invention

[0005] The purpose of this application is to overcome the aforementioned shortcomings of the prior art and provide a hematopoietic nutritional steamed bun for piglets, specifically designed for the weaning stage of piglets, covering the period from approximately 7 days after birth to 7 days after weaning. This invention, through the scientific formulation of multiple functional nutrients, systematically promotes hemoglobin synthesis, regulates the intestinal tract, and enhances immune function, targeting the physiological characteristics of piglets during the perinatal and weaning transition periods, thereby achieving a comprehensive effect of promoting growth and reducing mortality.

[0006] To achieve the above-mentioned objectives, this application provides a piglet hematopoietic nutritional steamed bun, which is prepared from the following ingredients in parts by weight: Corn 35-45 parts, whey powder 10-15 parts, puffed soybeans 8-10 parts, fermented Chinese herbal medicines 8-10 parts, soybean meal 6-8 parts, fish meal 4-6 parts, milk powder 2-5 parts, compound vitamins 0.3-0.6 parts, compound micro-minerals 0.1-0.3 parts, zinc oxide 0.1-0.3 parts, 5-hydroxytryptophan 0.02-0.05 parts; The fermented Chinese herbal medicines include the following Chinese herbal raw materials in the following weight proportions: Codonopsis pilosula 8-12 parts, Astragalus membranaceus 8-12 parts, Aucklandia lappa 6-10 parts, Atractylodes macrocephala 8-12 parts, Poria cocos 8-12 parts, Longan aril 12-17 parts, Rehmannia glutinosa 12-17 parts, Zingiber officinale 8-12 parts, and Glycyrrhiza uralensis 12-17 parts. The fermented Chinese herbal medicines are obtained by fermenting the raw materials after ultra-fine grinding.

[0007] Preferably, the piglet hematopoietic nutritional steamed bun is prepared from the following ingredients in parts by weight: The ingredients are: 40 parts corn, 12 parts whey powder, 9 parts puffed soybeans, 9 parts fermented Chinese herbal medicines, 7 parts soybean meal, 5 parts fish meal, 3 parts milk powder, 0.4 parts compound vitamins, 0.2 parts compound micro-minerals, 0.2 parts zinc oxide, and 0.03 parts 5-hydroxytryptophan. The fermented Chinese herbal medicines include the following ingredients in parts by weight: 10 parts Codonopsis pilosula, 10 parts Astragalus membranaceus, 8 parts Aucklandia lappa, 10 parts Atractylodes macrocephala, 10 parts Poria cocos, 15 parts longan pulp, 15 parts Rehmannia glutinosa, 10 parts dried ginger, and 15 parts prepared licorice root.

[0008] Codonopsis pilosula, Astragalus membranaceus, Aucklandia lappa, Atractylodes macrocephala, and Poria cocos are mainly used to invigorate the spleen and replenish qi. The spleen and stomach are known as the "foundation of acquired constitution" and are the source of qi and blood production. This combination is beneficial to the healthy development of the spleen and stomach of newborn piglets and promotes the digestion and absorption of nutrients.

[0009] Codonopsis pilosula: It is sweet in taste and neutral in nature. It enters the spleen and lung meridians and has the effects of strengthening the spleen and lungs, nourishing blood and promoting body fluid production. Astragalus: It is sweet in taste and slightly warm in nature. It enters the spleen and lung meridians and strengthens the spleen and replenishes the middle jiao. Costus root: pungent, bitter, warm, enters the spleen, stomach, large intestine, triple burner, and gallbladder meridians, promotes qi circulation, strengthens the spleen and aids digestion; the presence of costus root prevents abdominal distension (food stagnation) caused by Rehmannia glutinosa, which is very important in piglet feed.

[0010] Poria cocos and Atractylodes macrocephala: Poria cocos is neutral in nature and mainly promotes diuresis, eliminates dampness, strengthens the spleen, and calms the mind; Atractylodes macrocephala is warm in nature and mainly tonifies qi, strengthens the spleen, dries dampness, and promotes diuresis. The two are often used together and are commonly used spleen-strengthening and dampness-eliminating herbs.

[0011] Longan pulp and prepared rehmannia root are mainly used to replenish blood.

[0012] Longan pulp: sweet in taste and warm in nature, it enters the heart and spleen meridians, nourishes blood, calms the mind and soothes the nerves; it is a common medicinal material in the south and is inexpensive; Rehmannia glutinosa (processed): It is sweet in taste and slightly warm in nature. It enters the liver and kidney meridians. It nourishes yin and blood, replenishes essence and marrow, and is an essential medicine for replenishing blood.

[0013] Dried ginger: It has a pungent taste and is hot in nature. It enters the spleen, stomach, kidney, heart and lung meridians. It warms the middle and dispels cold, restores yang and unblocks the meridians, warms the lungs and resolves phlegm, and prevents common symptoms of diarrhea and cough in piglets.

[0014] Prepared licorice root: harmonizes the effects of other herbs.

[0015] This invention innovatively discovers that fermented Chinese medicinal materials (containing a large number of probiotics) can be used in conjunction with low doses of zinc oxide to better prevent weaning stress diarrhea in piglets. 5-Hydroxytryptophan is used to increase serum growth hormone levels, improve intestinal morphology (villus height / crypt depth), and increase daily weight gain.

[0016] Preferably, the fermented Chinese herbal medicine is obtained by fermenting the raw materials after ultra-fine grinding, and the fermentation includes sequential aerobic fermentation and anaerobic fermentation. The aerobic fermentation is inoculated with Bacillus subtilis, the fermentation temperature is 32-38℃, the fermentation time is 20-36 hours, and the material is turned over 2-4 times during the process; After the aerobic fermentation is completed, the anaerobic fermentation is inoculated with lactic acid bacteria and yeast, compacted and sealed, and fermented at 28-32℃ for 24-48 hours.

[0017] Many traditional Chinese medicine ingredients are high in sugar (such as Rehmannia glutinosa and longan pulp) and pectin (such as Codonopsis pilosula). If conventional fermentation processes are used directly, it is easy for them to become sour, smelly, clump, and moldy. This invention utilizes the advantages of segmented fermentation. First, aerobic fermentation allows Bacillus subtilis to produce a large amount of enzymes (cellulase and protease), which can fully break down the large molecules in traditional Chinese medicine that are difficult to absorb (such as crude fiber and conjugated glycosides). Compared with single anaerobic fermentation, the release rate of effective ingredients is increased by 20%-30%. The aromatic substances such as ethyl lactate and phenylethanol produced by the subsequent anaerobic fermentation give the product a unique sweet and sour milky aroma, significantly increasing the feed intake of piglets.

[0018] The present invention also provides a method for preparing the piglet hematopoietic nutritional steamed bun, comprising the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the Chinese herbal raw materials according to the weight proportions, dry them, and then perform preliminary pulverization to obtain coarse powder. Further pulverize them into ultrafine powder to obtain Chinese herbal micro powder. S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Prepare the fermentation substrate, then inoculate and ferment. After fermentation, place the fermentation material in a vacuum drying oven at ≤50℃ and dry it until the moisture content is ≤10%. Crush it a second time to obtain fermented Chinese medicine powder for later use. S3. Material mixing: First, mix the smaller amount of the component with some corn flour to form a premix, then add the remaining materials in sequence and mix well. S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder, and steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. Then, the material is extruded and expanded from the die head, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0019] Specifically, S22 includes: S22-1. Aerobic fermentation (enzymatic hydrolysis and proliferation stage) Take the herbal powder and add water at a ratio of 1:0.6~0.8 (slightly less than the anaerobic fermentation water to keep the material loose). Add wheat bran at a ratio of 5%~10% of the weight of the herbal powder. Then inoculate with Bacillus subtilis at an inoculation rate of 5%~8%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; This allows aerobic bacteria (Bacillus subtilis) to grow rapidly and secrete large amounts of extracellular enzymes, which decompose the crude fiber and protein of traditional Chinese medicine.

[0020] S22-2. Anaerobic fermentation (aroma production and stabilization stage) After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 2% to 3% for each strain; after mixing the material evenly, put it into fermentation bags, fermentation tanks or sealed containers, fermentation temperature 30 to 32℃, time 24 to 48 hours; After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

[0021] It utilizes Lactobacillus plantarum and yeast to produce acid and aroma, inhibit other bacteria, and transform into functional metabolites.

[0022] In this invention, the fermentation endpoint criteria for aerobic fermentation are: the material temperature begins to decrease, white mycelia cover the surface, a strong soy sauce aroma or enzyme aroma is present, and the pH value is 5.5~6.0; the fermentation endpoint criteria for anaerobic fermentation are: the pH value drops to 4.0~4.5, a distinct sour aroma is present, and there is no musty or ammonia odor. The low pH environment (pH≤4.5) after anaerobic fermentation effectively inhibits mold and Salmonella, allowing the product to be stored for a long time without the addition of preservatives, while retaining some probiotic activity, which is beneficial for colonization of the piglet intestines.

[0023] Preferably, S1. The ultrafine pulverization of traditional Chinese medicine includes the following steps: Weigh out the Chinese herbal raw materials according to the weight proportions, dry them, and put them into a universal pulverizer for preliminary pulverization. Pass them through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain Chinese herbal micro powder. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0024] First, the medicinal materials are pulverized to 40-60 mesh (approximately 250-420 μm), then subjected to ultrafine pulverization. The increased surface area of ​​the coarse powder results in higher efficiency and lower energy consumption during ultrafine pulverization. Many active ingredients in traditional Chinese medicine (such as volatile oils, glycosides, alkaloids, and proteins) are temperature-sensitive. Setting the pulverization chamber temperature to ≤15℃ inhibits the accumulation of heat generated by mechanical friction during pulverization, preventing oxidation, decomposition, or volatilization of active ingredients and maximizing the preservation of the medicinal properties.

[0025] Preferably, S3 includes the following steps: Premix the multivitamins, multiminerals, zinc oxide, 5-hydroxytryptophan and 3-6 parts corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining materials to the twin-shaft paddle mixer in sequence and mix for 5 minutes; finally add the premix and continue mixing for 10-15 minutes.

[0026] The trace components, including compound vitamins, compound minerals, zinc oxide, and 5-hydroxytryptophan, are first thoroughly mixed with a small amount of carrier corn flour to form a premix with a relatively uniform concentration. This avoids the problems of "clumping" or "uneven distribution" that may occur when adding large quantities of material directly later. By combining premixing with staged mixing, the problem of achieving uniform mixing between the trace components and the main material is solved.

[0027] Preferably, in step S4, the conditioned material is fed into the twin-screw extrusion and expansion chamber. The process parameters include: screw speed 200-400 rpm; expansion temperature 80-100℃ in zone I, 120-150℃ in zone II, and 130-160℃ in zone III; die pressure 3-5 MPa; and the die is a multi-hole circular mold with a hole diameter of 3-5 mm.

[0028] A pressure of 3-5 MPa is sufficient to induce a flash evaporation effect in the material during extrusion: when the high-temperature, high-pressure material is instantly released to atmospheric pressure, moisture vaporizes and expands in volume, forming a honeycomb-like porous structure. Too low a pressure (<3 MPa) results in insufficient expansion, leading to a denser, harder product; too high a pressure (>5 MPa) increases the equipment load and may increase material return flow, affecting production stability. This pressure range is matched to a rotation speed of 200-400 rpm and a terminal temperature of 130-160℃, ensuring a smooth surface and uniform cross-section of the extruded strips, free from breakage or burrs, facilitating subsequent cutting and drying.

[0029] Preferably, step S4 further includes feeding the cut cylindrical particles into a fluidized bed dryer, with the following drying conditions: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0030] In this invention, the compound vitamins include fat-soluble vitamins and / or water-soluble vitamins, which are not limited in this invention and can be selected according to actual conditions. The compound microminerals include compound microminerals commonly used in the field for piglets, and the product model and specifications are not limited in this invention.

[0031] Compared with the prior art, this application has the following technical effects: 1. This invention, through the scientific formulation of various functional nutrients, systematically promotes hemoglobin synthesis, regulates the intestines, and enhances immune function in piglets, targeting the physiological characteristics of piglets during the peripartum and weaning transition periods, thereby achieving the comprehensive effect of promoting growth and reducing mortality.

[0032] 2. This invention uses fermented traditional Chinese medicine and further optimizes the fermentation strains and process. It can be used in conjunction with low-dose zinc oxide to better prevent weaning stress diarrhea in piglets. Simultaneously, it employs 5-hydroxytryptophan to increase serum growth hormone levels, improve intestinal morphology (villus height / crypt depth), and increase daily weight gain.

[0033] 3. This invention utilizes the advantages of segmented fermentation. First, aerobic fermentation allows Bacillus subtilis to produce a large amount of enzymes (cellulase, protease), which can fully break down large molecules in traditional Chinese medicine that are difficult to absorb (such as crude fiber and conjugated glycosides). Then, anaerobic fermentation produces aromatic substances such as ethyl lactate and phenylethanol, which give the product a unique sweet and sour milky aroma and significantly increase the feed intake of piglets. Attached Figure Description

[0034] none Detailed Implementation To enable those skilled in the art to better understand the present invention, the present invention will now be further described in conjunction with specific embodiments.

[0035] In the following description, the embodiments of this application are for illustrative purposes and not for limiting purposes, so as to provide a thorough understanding of the embodiments. However, those skilled in the art will understand that the embodiments of this application can also be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known preparation methods have been omitted so as not to obscure the description of the embodiments of this application with unnecessary details. Unless otherwise specified, the raw materials used in the following embodiments and comparative examples are all commercially available.

[0036] It should also be understood that the terms “comprising,” “including,” “having,” and variations thereof, as used in the specification of embodiments and the appended claims of this application, mean “including but not limited to,” unless otherwise specifically emphasized.

[0037] This section only introduces content related to the inventive points; other details can be obtained from relevant technologies and will not be described in detail here. The following embodiments only illustrate several implementation methods of this application, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

[0038] The specific implementation method is as follows: Example 1: A type of hematopoietic nutritional steamed bun for piglets, the preparation method includes the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the following Chinese herbal raw materials according to the specified weight proportions (10 parts Codonopsis pilosula, 10 parts Astragalus membranaceus, 8 parts Aucklandia lappa, 10 parts Atractylodes macrocephala, 10 parts Poria cocos, 15 parts Longan aril, 15 parts Rehmannia glutinosa, 10 parts Zingiber officinale, and 15 parts Glycyrrhiza uralensis), dry them, and then put them into a universal pulverizer for preliminary pulverization. Pass the powder through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain fine powder of the Chinese herbal medicine. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0039] S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Fermentation S22-1. Aerobic fermentation Take the powdered Chinese herbal medicine, add water at a ratio of 1:0.7, and add wheat bran at a rate of 7% of the powder's weight; then inoculate with Bacillus subtilis at an inoculation rate of 6%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; S22-2. Anaerobic fermentation After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 2% for each. After mixing the materials evenly, put them into fermentation bags, fermentation tanks or sealed containers, and ferment at 30~32℃ for 24~48 hours. After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

[0040] The criteria for determining the fermentation endpoint of aerobic fermentation are: the material temperature begins to drop, the material is covered with white mycelium, it smells strongly of soy sauce or enzymes, and the pH value is 5.5~6.0; the criteria for determining the fermentation endpoint of anaerobic fermentation are: the pH value drops to 4.0~4.5, there is a distinct sour aroma, and there is no musty or ammonia smell.

[0041] S3. Material mixing: Mix 0.4 parts of compound vitamins, 0.2 parts of compound minerals, 0.2 parts of zinc oxide, 0.03 parts of 5-hydroxytryptophan, and 5 parts of corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining 35 parts corn flour, 12 parts whey powder, 9 parts puffed soybeans, 9 parts fermented Chinese herbal medicine, 7 parts soybean meal powder, 5 parts fish meal, and 3 parts milk powder to a twin-shaft paddle mixer and mix for 5 minutes; then add the premix and continue mixing for 10-15 minutes.

[0042] S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder. Steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. The conditioned material is then fed into the twin-screw extrusion chamber. The process parameters are set as follows: screw speed 200-400 rpm; extrusion temperature: zone I 80-100℃, zone II 120-150℃, zone III 130-160℃; die pressure 3-5 MPa; and a multi-hole circular die with a diameter of 3-5 mm. The material is extruded from the die, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0043] The cut cylindrical particles are fed into a fluidized bed dryer. The drying conditions are: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0044] Example 2: A type of hematopoietic nutritional steamed bun for piglets, the preparation method includes the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the following Chinese herbal raw materials according to the specified weight proportions (8 parts Codonopsis pilosula, 8 parts Astragalus membranaceus, 6 parts Aucklandia lappa, 8 parts Atractylodes macrocephala, 8 parts Poria cocos, 12 parts Longan aril, 12 parts Rehmannia glutinosa, 8 parts Zingiber officinale, and 12 parts Glycyrrhiza uralensis), dry them, and then put them into a universal pulverizer for preliminary pulverization. Pass the powder through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain fine powder of the Chinese herbal medicine. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0045] S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Fermentation S22-1. Aerobic fermentation Take the powdered Chinese herbal medicine, add water at a ratio of 1:0.6, and add wheat bran at 5% of the weight of the powdered Chinese herbal medicine; then inoculate with Bacillus subtilis at an inoculation amount of 5%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; S22-2. Anaerobic fermentation After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 2% for each. After mixing the materials evenly, put them into fermentation bags, fermentation tanks or sealed containers, and ferment at 30~32℃ for 24~48 hours. After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

[0046] The criteria for determining the fermentation endpoint of aerobic fermentation are: the material temperature begins to drop, the material is covered with white mycelium, it smells strongly of soy sauce or enzymes, and the pH value is 5.5~6.0; the criteria for determining the fermentation endpoint of anaerobic fermentation are: the pH value drops to 4.0~4.5, there is a distinct sour aroma, and there is no musty or ammonia smell.

[0047] S3. Material mixing: Premix 0.3 parts of compound vitamins, 0.1 parts of compound minerals, 0.1 parts of zinc oxide, 0.02 parts of 5-hydroxytryptophan, and 3 parts of corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining 32 parts corn flour, 10 parts whey powder, 8 parts puffed soybeans, 8 parts fermented Chinese herbal medicine, 6 parts soybean meal powder, 4 parts fish meal, and 2 parts milk powder to a twin-shaft paddle mixer and mix for 5 minutes; then add the premix and continue mixing for 10-15 minutes.

[0048] S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder. Steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. The conditioned material is then fed into the twin-screw extrusion chamber. The process parameters are set as follows: screw speed 200-400 rpm; extrusion temperature: zone I 80-100℃, zone II 120-150℃, zone III 130-160℃; die pressure 3-5 MPa; and a multi-hole circular die with a diameter of 3-5 mm. The material is extruded from the die, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0049] The cut cylindrical particles are fed into a fluidized bed dryer. The drying conditions are: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0050] Example 3: A type of hematopoietic nutritional steamed bun for piglets, the preparation method includes the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the following Chinese herbal raw materials according to the specified weight proportions (12 parts Codonopsis pilosula, 12 parts Astragalus membranaceus, 10 parts Aucklandia lappa, 12 parts Atractylodes macrocephala, 12 parts Poria cocos, 17 parts Longan aril, 17 parts Rehmannia glutinosa, 12 parts Zingiber officinale, and 17 parts Glycyrrhiza uralensis), dry them, and then put them into a universal pulverizer for preliminary pulverization. Pass the powder through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain fine powder of the Chinese herbal medicine. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0051] S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Fermentation S22-1. Aerobic fermentation Take the powdered Chinese herbal medicine, add water at a ratio of 1:0.8, and add wheat bran at a rate of 10% of the powder's weight; then inoculate with Bacillus subtilis at an inoculation rate of 8%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; S22-2. Anaerobic fermentation After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 3% for each. After mixing the materials evenly, put them into fermentation bags, fermentation tanks or sealed containers, and ferment at 30~32℃ for 24~48 hours. After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

[0052] The criteria for determining the fermentation endpoint of aerobic fermentation are: the material temperature begins to drop, the material is covered with white mycelium, it smells strongly of soy sauce or enzymes, and the pH value is 5.5~6.0; the criteria for determining the fermentation endpoint of anaerobic fermentation are: the pH value drops to 4.0~4.5, there is a distinct sour aroma, and there is no musty or ammonia smell.

[0053] S3. Material mixing: Premix 0.6 parts of compound vitamins, 0.3 parts of compound minerals, 0.3 parts of zinc oxide, 0.05 parts of 5-hydroxytryptophan, and 6 parts of corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining 39 parts corn flour, 15 parts whey powder, 10 parts puffed soybeans, 10 parts fermented Chinese herbal medicine, 8 parts soybean meal powder, 6 parts fish meal, and 5 parts milk powder to a twin-shaft paddle mixer and mix for 5 minutes; then add the premix and continue mixing for 10-15 minutes.

[0054] S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder. Steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. The conditioned material is then fed into the twin-screw extrusion chamber. The process parameters are set as follows: screw speed 200-400 rpm; extrusion temperature: zone I 80-100℃, zone II 120-150℃, zone III 130-160℃; die pressure 3-5 MPa; and a multi-hole circular die with a diameter of 3-5 mm. The material is extruded from the die, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0055] The cut cylindrical particles are fed into a fluidized bed dryer. The drying conditions are: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0056] Example 4: A type of hematopoietic nutritional steamed bun for piglets, the preparation method includes the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the following Chinese herbal raw materials according to the specified weight proportions (9 parts Codonopsis pilosula, 11 parts Astragalus membranaceus, 7 parts Aucklandia lappa, 11 parts Atractylodes macrocephala, 9 parts Poria cocos, 13 parts Longan aril, 15 parts Rehmannia glutinosa, 11 parts Zingiber officinale, and 13 parts Glycyrrhiza uralensis), dry them, and then put them into a universal pulverizer for preliminary pulverization. Pass them through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain fine powder of the Chinese herbal medicine. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0057] S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Fermentation S22-1. Aerobic fermentation Take the powdered Chinese herbal medicine, add water at a ratio of 1:0.75, and add wheat bran at a rate of 6% of the powder's weight; then inoculate with Bacillus subtilis at an inoculation rate of 7%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; S22-2. Anaerobic fermentation After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 2.5% for each. After mixing the material evenly, put it into a fermentation bag, fermentation tank or sealed container, and ferment at 30~32℃ for 24~48 hours. After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

[0058] The criteria for determining the fermentation endpoint of aerobic fermentation are: the material temperature begins to drop, the material is covered with white mycelium, it smells strongly of soy sauce or enzymes, and the pH value is 5.5~6.0; the criteria for determining the fermentation endpoint of anaerobic fermentation are: the pH value drops to 4.0~4.5, there is a distinct sour aroma, and there is no musty or ammonia smell.

[0059] S3. Material mixing: Premix 0.4 parts of compound vitamins, 0.2 parts of compound minerals, 0.2 parts of zinc oxide, 0.02 parts of 5-hydroxytryptophan, and 4 parts of corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining 34 parts corn flour, 14 parts whey powder, 9 parts puffed soybeans, 8 parts fermented Chinese herbal medicine, 6 parts soybean meal powder, 5 parts fish meal, and 3 parts milk powder to a twin-shaft paddle mixer in sequence and mix for 5 minutes; then add the premix and continue mixing for 10-15 minutes.

[0060] S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder. Steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. The conditioned material is then fed into the twin-screw extrusion chamber. The process parameters are set as follows: screw speed 200-400 rpm; extrusion temperature: zone I 80-100℃, zone II 120-150℃, zone III 130-160℃; die pressure 3-5 MPa; and a multi-hole circular die with a diameter of 3-5 mm. The material is extruded from the die, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0061] The cut cylindrical particles are fed into a fluidized bed dryer. The drying conditions are: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0062] Comparative Example 1: Compared with Example 1, the difference is that the Chinese herbal medicines are not fermented.

[0063] The preparation steps for a piglet hematopoietic nutritional steamed bun are as follows: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the following Chinese herbal raw materials according to the specified weight proportions (10 parts Codonopsis pilosula, 10 parts Astragalus membranaceus, 8 parts Aucklandia lappa, 10 parts Atractylodes macrocephala, 10 parts Poria cocos, 15 parts Longan aril, 15 parts Rehmannia glutinosa, 10 parts Zingiber officinale, and 15 parts Glycyrrhiza uralensis), dry them, and then put them into a universal pulverizer for preliminary pulverization. Pass the powder through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain fine powder of the Chinese herbal medicine. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

[0064] S2. Material mixing: Mix 0.4 parts of compound vitamins, 0.2 parts of compound minerals, 0.2 parts of zinc oxide, 0.03 parts of 5-hydroxytryptophan, and 5 parts of corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining 35 parts corn flour, 12 parts whey powder, 9 parts puffed soybeans, 9 parts fermented Chinese herbal medicine, 7 parts soybean meal powder, 5 parts fish meal, and 3 parts milk powder to a twin-shaft paddle mixer and mix for 5 minutes; then add the premix and continue mixing for 10-15 minutes.

[0065] S3. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder. Steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. The conditioned material is then fed into the twin-screw extrusion chamber. The process parameters are set as follows: screw speed 200-400 rpm; extrusion temperature: zone I 80-100℃, zone II 120-150℃, zone III 130-160℃; die pressure 3-5 MPa; and a multi-hole circular die with a diameter of 3-5 mm. The material is extruded from the die, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

[0066] The cut cylindrical particles are fed into a fluidized bed dryer. The drying conditions are: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time 15-25 minutes, so that the product moisture content is reduced to ≤8%.

[0067] Comparative Example 2: Compared with Example 1, the difference lies in the dosage of the Chinese herbal raw materials, as follows: Codonopsis pilosula 6 parts, Astragalus membranaceus 15 parts, Aucklandia lappa 4 parts, Atractylodes macrocephala 15 parts, Poria cocos 6 parts, Longan aril 18 parts, Rehmannia glutinosa 10 parts, Zingiber officinale 5 parts, and Glycyrrhiza uralensis 10 parts. Everything else is the same as in Example 1.

[0068] Performance testing The experiment selected 1400 newborn piglets, which were divided into 7 groups of 200 piglets each, corresponding to Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Comparative Example 2, and the control group, respectively. The control group was fed basal creep feed, while the experimental groups were fed the piglet hematopoietic nutritional buns prepared according to Example 1, Example 2, Example 3, Example 4, Comparative Example 1, and Comparative Example 2.

[0069] Feeding management and testing Piglets were fed colostrum for the first 12 days after birth. The experiment began on the morning of the 13th day of age, with litter weights recorded. They were weighed again on an empty stomach on the morning of the 40th day of age, concluding the experiment. Feeding was conducted using a small, frequent feeding method, four times a day. The following parameters were measured: initial number of piglets, initial weight, final weight at 40 days of age, mortality rate, and diarrhea rate. The results are shown in Table 1.

[0070] The diarrhea rate (%) was calculated as follows: (Total number of piglets with diarrhea × Number of days with diarrhea) ÷ (Total number of piglets in the experiment × Number of days in the experiment) × 100% Table 1 Results of the Experiment with Piglets Table 1 shows that, in terms of daily weight gain, Example 1 significantly improved compared to the control group and Comparative Examples 1 and 2; in terms of mortality and diarrhea rate, Example 1 significantly reduced compared to the control group and Comparative Examples 1 and 2. The experimental results indicate that this invention can significantly increase hemoglobin concentration in piglets, reduce weaning stress and diarrhea rate, and improve piglet survival rate. In contrast, the herbal medicines in Comparative Example 1 were not fermented, and the herbal components in Comparative Example 2 were used in uneven amounts, both significantly reducing the effectiveness of the treatment.

[0071] Based on the disclosure and teachings of the foregoing specification, those skilled in the art can make changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the protection scope of the claims of the present invention. Furthermore, although some specific terms are used in this specification, these terms are only for convenience of explanation and do not constitute any limitation on the present invention.

Claims

1. A type of hematopoietic nutritional steamed bun for suckling pigs, characterized in that, It is prepared from the following raw materials in parts by weight: Corn 35-45 parts, whey powder 10-15 parts, puffed soybeans 8-10 parts, fermented Chinese herbal medicines 8-10 parts, soybean meal 6-8 parts, fish meal 4-6 parts, milk powder 2-5 parts, compound vitamins 0.3-0.6 parts, compound micro-minerals 0.1-0.3 parts, zinc oxide 0.1-0.3 parts, 5-hydroxytryptophan 0.02-0.05 parts; The fermented Chinese herbal medicines include the following Chinese herbal raw materials in the following weight proportions: Codonopsis pilosula 8-12 parts, Astragalus membranaceus 8-12 parts, Aucklandia lappa 6-10 parts, Atractylodes macrocephala 8-12 parts, Poria cocos 8-12 parts, Longan aril 12-17 parts, Rehmannia glutinosa 12-17 parts, Zingiber officinale 8-12 parts, and Glycyrrhiza uralensis 12-17 parts. The fermented Chinese herbal medicines are obtained by fermenting the raw materials after ultra-fine grinding.

2. The piglet hematopoietic nutritional steamed bun as described in claim 1, characterized in that, It is prepared from the following raw materials in parts by weight: The ingredients are: 40 parts corn, 12 parts whey powder, 9 parts puffed soybeans, 9 parts fermented Chinese herbal medicines, 7 parts soybean meal, 5 parts fish meal, 3 parts milk powder, 0.4 parts compound vitamins, 0.2 parts compound micro-minerals, 0.2 parts zinc oxide, and 0.03 parts 5-hydroxytryptophan. The fermented Chinese herbal medicines include the following ingredients in parts by weight: 10 parts Codonopsis pilosula, 10 parts Astragalus membranaceus, 8 parts Aucklandia lappa, 10 parts Atractylodes macrocephala, 10 parts Poria cocos, 15 parts longan pulp, 15 parts Rehmannia glutinosa, 10 parts dried ginger, and 15 parts prepared licorice root.

3. The piglet hematopoietic nutritional steamed bun as described in claim 1, characterized in that, The fermented Chinese herbal medicine is obtained by fermenting the raw materials of Chinese herbal medicine after ultra-fine grinding. The fermentation includes aerobic fermentation and anaerobic fermentation in sequence. The aerobic fermentation is inoculated with Bacillus subtilis, the fermentation temperature is 32-38℃, the fermentation time is 20-36 hours, and the material is turned over 2-4 times during the process; After the aerobic fermentation is completed, the anaerobic fermentation is inoculated with lactic acid bacteria and yeast, compacted and sealed, and fermented at 28-32℃ for 24-48 hours.

4. The method for preparing the piglet hematopoietic nutritional steamed bun according to claim 1 or 2, characterized in that, Includes the following steps: S1. Ultrafine powder of traditional Chinese medicine: Weigh out the Chinese herbal raw materials according to the weight proportions, dry them, and then perform preliminary pulverization to obtain coarse powder. Further pulverize them into ultrafine powder to obtain Chinese herbal micro powder. S2. Fermentation: S21. Select a compound probiotic, including Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae mixed in a 1:1:1 live count ratio; inoculate each strain into its corresponding liquid culture medium and activate it at 35-37℃ for 12-24 hours until the live count reaches ≥1×10⁻⁶. 8 CFU / mL; S22. Prepare the fermentation substrate, then inoculate and ferment. After fermentation, place the fermentation material in a vacuum drying oven at ≤50℃ and dry it until the moisture content is ≤10%. Crush it a second time to obtain fermented Chinese medicine powder for later use. S3. Material mixing: First, mix the smaller amount of the component with some corn flour to form a premix, then add the remaining materials in sequence and mix well. S4. Puffed and made into blood-nourishing steamed buns: The mixed powder is fed into the conditioner of a twin-screw extruder, and steam is introduced into the conditioner to raise the material temperature to 80-95℃ and adjust the moisture content to 20%-25%. Then, the material is extruded and expanded from the die head, and the extrudate is cut into cylindrical particles with a length of 5-10 mm.

5. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 4, characterized in that, S1. The ultrafine pulverization of traditional Chinese medicine includes the following steps: Weigh out the Chinese herbal raw materials according to the weight proportions, dry them, and put them into a universal pulverizer for preliminary pulverization. Pass them through a 40-60 mesh sieve to obtain coarse powder. Then, use an air jet mill or a vibrating mill for ultra-fine pulverization to obtain Chinese herbal micro powder. Among them, the grinding chamber temperature is ≤15℃, the grinding time is 20-40 minutes, and the vibratory mill media filling rate is 60%-70%; The obtained herbal powder has a particle size D90≤15μm and a cell wall breakage rate≥90%.

6. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 4, characterized in that, S22 specifically includes: S22-1. Aerobic fermentation Take the powdered Chinese herbal medicine, add water at a ratio of 1:0.6~0.8, and add wheat bran at a rate of 5%~10% of the weight of the powdered Chinese herbal medicine; then inoculate with Bacillus subtilis at an inoculation rate of 5%~8%. Fermentation conditions: pile thickness 30~50 cm, temperature 35~37℃, humidity 60%~65%, time 24~36 hours; turn the pile 2~3 times during fermentation; S22-2. Anaerobic fermentation After aerobic fermentation, inoculate with Lactobacillus plantarum and Saccharomyces cerevisiae, with an inoculation amount of 2% to 3% for each strain; after mixing the material evenly, put it into fermentation bags, fermentation tanks or sealed containers, fermentation temperature 30 to 32℃, time 24 to 48 hours; After fermentation, the fermented material is placed in a vacuum drying oven at ≤50℃ and dried until the moisture content is ≤10%; it is then pulverized a second time to obtain fermented Chinese medicine powder.

7. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 6, characterized in that, The criteria for determining the fermentation endpoint of aerobic fermentation are: the material temperature begins to drop, the material is covered with white mycelium, it smells strongly of soy sauce or enzymes, and the pH value is 5.5~6.0; the criteria for determining the fermentation endpoint of anaerobic fermentation are: the pH value drops to 4.0~4.5, there is a distinct sour aroma, and there is no musty or ammonia smell.

8. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 4, characterized in that, S3 includes the following steps: Premix the multivitamins, multiminerals, zinc oxide, 5-hydroxytryptophan and 3-6 parts corn flour in a mixer for 5-10 minutes to make a premix. Then add the remaining materials to the twin-shaft paddle mixer in sequence and mix for 5 minutes; finally add the premix and continue mixing for 10-15 minutes.

9. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 4, characterized in that, In S4, the conditioned material is fed into the twin-screw extrusion and expansion chamber. The process parameters are set as follows: screw speed 200-400 rpm; expansion temperature 80-100℃ in zone I, 120-150℃ in zone II, and 130-160℃ in zone III; die pressure 3-5 MPa; and the die is a multi-hole circular mold with a hole diameter of 3-5 mm.

10. The method for preparing the piglet hematopoietic nutritional steamed bun as described in claim 4, characterized in that, S4 also includes feeding the cut cylindrical particles into a fluidized bed dryer, with drying conditions of: inlet air temperature 70-90℃, outlet air temperature 40-50℃, and drying time of 15-25 minutes, so that the product moisture content is reduced to ≤8%.

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