A method of silage preparation

Abstract

The application discloses a silage preparation method, which comprises the following operation steps: mixing agricultural wet material and agricultural dry material to obtain mixed material, controlling the mixing ratio of the agricultural wet material and the agricultural dry material, and controlling the water content of the mixed material to 55%-65%, wherein the agricultural wet material comprises persimmon, persimmon peel and orange residue, and the agricultural dry material comprises peanut leaf residue and bran; adding fermentation bacteria to the mixed material, fully stirring, and uniformly distributing the fermentation bacteria; and bundling, film-coating and fermenting the stirred material to obtain silage. The application of characteristic materials such as persimmon and persimmon peel, the accurate control of water content and the unique sealing packaging and fermentation process improve the quality and preparation efficiency of the silage.

Description

Technical Field

[0001] This invention belongs to the field of agricultural feed processing, and specifically relates to a novel method for preparing silage. Background Technology

[0002] In the field of silage preparation, traditional silage materials are mostly forage, which is rich in non-degradable fiber. Existing silage preparation methods are relatively limited in raw material selection, with forage being the most common, which to some extent restricts the full utilization of resources. Due to the non-degradable nature of fiber in forage, the fermentation process is slow and inefficient. Furthermore, traditional silage is deficient in nutritional components, making it difficult to meet the demands of modern animal husbandry for high-quality feed. Summary of the Invention

[0003] To address the aforementioned technical problems, this invention provides a method for preparing silage, thereby overcoming the deficiencies of existing silage preparation methods.

[0004] This invention discloses a method for preparing silage, comprising the following steps:

[0005] The wet and dry agricultural products are mixed to obtain a mixture. The mixing ratio of the wet and dry agricultural products is controlled, and the moisture content of the mixture is controlled to 55%-65%. The wet agricultural products include persimmons, persimmon peels and orange pomace, and the dry agricultural products include peanut leaf residue and wheat bran.

[0006] Add fermentation starter to the mixture and stir thoroughly to ensure even distribution of the fermentation starter;

[0007] The mixed materials are bundled, wrapped, and fermented to obtain silage.

[0008] Furthermore, the mass ratio of the wet agricultural product to the dry agricultural product is (0.5-1.2):(0.1-1).

[0009] Furthermore, the mass ratio of the persimmon, the persimmon peel, and the orange pomace is (0.1-1):(0.1-1):(0.1-1).

[0010] Furthermore, the wet agricultural products also include one or more of the following: soybean residue, whole corn plant, whole forage plant, rapeseed stalks, and oat stalks.

[0011] Furthermore, the moisture content of the mixture is 60%.

[0012] Furthermore, the bundling method includes round bundling or square bundling.

[0013] Furthermore, the fermentation strains include one or more of cellulase, Lactobacillus plantarum, and Lactobacillus acidophilus.

[0014] Compared with existing technologies, the silage preparation method provided by this invention has the following beneficial effects:

[0015] 1. Unlike traditional silage made primarily of forage fiber, persimmons, persimmon peels, and orange pomace are mainly fruit parts, rich in sugars. During fermentation, these sugars promote the growth and metabolism of microorganisms, thereby breaking down into amino acids, resulting in silage with higher nutritional content. Furthermore, compared to traditional forage silage, the silage made using persimmons, persimmon peels, and orange pomace produced in this invention has significantly improved fermentation efficiency, fermenting twice as fast as traditional forage silage.

[0016] 2. Agricultural products such as persimmons, persimmon peels, and orange pomace have excessively high moisture content, making them unsuitable for conventional silage fermentation. This invention uses peanut leaf residue and wheat bran, which have lower moisture content, to precisely control the moisture content of the raw materials, keeping it at around 55%-65%. This creates a suitable environment for the survival and reproduction of fermentation bacteria, greatly improving the efficiency and quality of fermentation.

[0017] 3. Create an anaerobic environment by tightly packing the silage to promote the fermentation of anaerobic bacteria and ensure the stable quality of the silage. Detailed Implementation

[0018] This invention discloses a method for preparing silage. The key points of this invention are the use of special raw materials such as persimmons and persimmon peels, the precise control of moisture content, and a unique sealed packaging and fermentation process.

[0019] The technical solutions of this invention will be clearly and completely described below. Obviously, what is described is only a part of the embodiments of this invention, and not all of the embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0020] This invention provides a method for preparing silage, which covers the following series of detailed and orderly operation steps:

[0021] First, the wet and dry agricultural products need to be thoroughly and meticulously mixed to obtain a mixture. During this process, the mixing ratio of wet and dry agricultural products must be strictly controlled. The wet agricultural products mainly include persimmons, persimmon peels, and orange pomace, while the dry agricultural products mainly include peanut leaf residue and bran. The moisture content of the mixture must be carefully controlled within the range of 55% to 65%.

[0022] When mixing materials, raw materials with a certain moisture content, such as persimmons, persimmon peels, and orange pomace from orange juice factories, should be mixed with relatively dry peanut leaf residue and bran in a specific, precise ratio. During this mixing process, professional and high-precision moisture testing equipment must be used to monitor the moisture content in real time and continuously. By adding appropriate amounts of dried agricultural materials, the moisture content is precisely controlled to approximately 60%.

[0023] Next, carefully selected and optimized fermentation strains are added to the mixture, followed by thorough and deep mixing to ensure that the fermentation strains are evenly and widely distributed throughout the mixture.

[0024] Finally, the mixed materials are bundled, wrapped, and placed in a suitable environment for fermentation to obtain silage.

[0025] This invention brings numerous significant and outstanding benefits to the preparation of silage.

[0026] Firstly, it enables the full utilization of various agricultural waste products, especially persimmons, persimmon peels, and orange pomace. This measure not only significantly reduces resource waste but also effectively reduces environmental pollution.

[0027] Secondly, persimmons, persimmon peels, and orange pomace are rich in sugars, which easily decompose into amino acids under specific conditions. This characteristic greatly enhances the nutritional content of silage, providing a higher quality and more abundant food source for farmed animals.

[0028] Thirdly, by precisely controlling the moisture content and using a tightly packed fermentation method, the fermentation efficiency has been greatly improved, and the production cycle has been significantly shortened.

[0029] Fourth, silage made from persimmons, persimmon peels, and orange pomace ferments twice as fast as traditional forage silage. This advantage not only significantly improves production efficiency but also successfully reduces production costs.

[0030] In certain specific embodiments, the mass ratio of wet agricultural products to dry agricultural products is set to (0.5-1.2):(0.1-1).

[0031] For example, when the mass ratio of wet to dry agricultural products is 0.5:0.1, the wet product is relatively less and the dry product is relatively more, resulting in silage that may exhibit excellent storage properties and be more suitable for long-term preservation. However, when the mass ratio is 1.2:1, the proportion of wet product is larger, which may result in higher moisture content and richer nutrients in the silage. But, greater attention needs to be paid to preventing moisture and spoilage during storage.

[0032] In some embodiments, the mass ratio of persimmon, persimmon peel and orange pomace is set to (0.1-1):(0.1-1):(0.1-1).

[0033] Assuming the mass ratio of persimmon, persimmon peel, and orange pomace is 0.1:0.1:1, the higher content of orange pomace may contribute more fruit acids and vitamins, thus giving the silage its unique nutritional value. If the mass ratio is 1:1:0.1, the persimmon and persimmon peel content is dominant, and their abundant sugars can provide more energy for fermentation, accelerating the fermentation process and improving the quality of the silage.

[0034] In other embodiments, the wet agricultural product feed further includes one or more combinations of soybean residue, whole corn plant, whole forage plant, rapeseed stalks, and oat stalks.

[0035] For example, when wet silage contains soybean residue, the protein in the residue can increase the protein content of the silage and enhance its nutritional value. Conversely, when wet silage contains whole corn plants, the fiber and starch in the corn plants can enrich the nutritional structure of the silage, providing animals with a more comprehensive nutritional supply.

[0036] In some embodiments, the moisture content of the mixture is precisely set to 60%.

[0037] This moisture content setting is an ideal value obtained through multiple experiments and practical verifications. When the moisture content is 60%, it can provide a sufficient water environment for the fermentation strains to promote their growth and metabolism, while avoiding material rot and deterioration caused by excessive moisture, thus ensuring the quality and stability of silage.

[0038] In some specific embodiments, the bundling methods cover different forms such as round bundles or square bundles.

[0039] Using round bales reduces the impact and wear on the edges of silage during storage and transportation, better preserving its integrity. Square bales, on the other hand, save space during stacking and storage, facilitating neat arrangement and management. The specific bale method chosen depends on the actual storage and transportation conditions and the user's needs.

[0040] In some embodiments, the selected fermentation strains include one or more combinations of cellulase, Lactobacillus plantarum, and Lactobacillus acidophilus.

[0041] If cellulase is chosen as the main fermentation strain, it can effectively break down the cellulose in the material, transforming it into substances that are more easily digested and absorbed by animals. When *Lactobacillus plantarum* is the main strain, it can produce lactic acid, lowering the pH value of the silage, inhibiting the growth of harmful microorganisms, and extending the shelf life of the silage. The addition of *Lactobacillus acidophilus* can enhance the stability of the fermentation system, improving the quality and safety of the silage.

[0042] The above description, in conjunction with specific preferred embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the concept of the present invention, and all such modifications and substitutions should be considered within the scope of protection of the present invention.

Claims

1. A method for preparing silage, characterized in that, The following steps are included: The wet and dry agricultural products are mixed to obtain a mixture. The mixing ratio of the wet and dry agricultural products is controlled, and the moisture content of the mixture is controlled to 55%-65%. The wet agricultural products include persimmons, persimmon peels and orange pomace, and the dry agricultural products include peanut leaf residue and wheat bran. Add fermentation starter to the mixture and stir thoroughly to ensure even distribution of the fermentation starter; The mixed materials are bundled, wrapped, and fermented to obtain silage.

2. The method for preparing silage according to claim 1, characterized in that, The mass ratio of the wet agricultural product to the dry agricultural product is (0.5-1.2):(0.1-1).

3. The method for preparing silage according to claim 1, characterized in that, The mass ratio of the persimmon, the persimmon peel, and the orange residue is (0.1-1):(0.1-1):(0.1-1).

4. The method for preparing silage according to claim 1, characterized in that, The wet agricultural products also include one or more of the following: soybean residue, whole corn plant, whole forage plant, rapeseed stalks, and oat stalks.

5. The method for preparing silage according to claim 1, characterized in that, The mixture has a moisture content of 60%.

6. The method for preparing silage according to claim 1, characterized in that, The bundling method includes round bundling or square bundling.

7. A method for preparing silage according to claim 1, characterized in that, The fermentation strains include one or more of cellulase, Lactobacillus plantarum, and Lactobacillus acidophilus.