阅读说明：本技术 一种木薯酒糟发酵饲料的制备方法 (Preparation method of cassava vinasse fermented feed ) 是由 李北 孙振江 许旺发 罗虎 李永恒 于 2019-10-17 设计创作，主要内容包括：本发明涉及酒糟资源化利用技术领域,尤其涉及一种木薯酒糟发酵饲料的制备方法。该制备方法以木薯酒糟、麸皮、豆粕和糖蜜为发酵底物,采用含有植物乳杆菌、枯草芽孢杆菌、嗜酸乳杆菌等微生物的复合发酵剂,先好氧发酵,再厌氧发酵,即可制得产品。该制备方法能够显著提高饲料中的蛋白含量,所得饲料风味好、易消化,可应用于非反刍类畜牧饲料及家禽饲养。(The invention relates to the technical field of vinasse resource utilization, in particular to a preparation method of cassava vinasse fermented feed. The preparation method takes cassava vinasse, bran, bean pulp and molasses as fermentation substrates, adopts a compound leaven containing microorganisms such as lactobacillus plantarum, bacillus subtilis, lactobacillus acidophilus and the like, and prepares the product through aerobic fermentation and then anaerobic fermentation. The preparation method can significantly improve the protein content in the feed, and the obtained feed has good flavor and easy digestion, and can be applied to non-ruminant animal feed and poultry feeding.)

1. The preparation method of the cassava vinasse fermented feed is characterized by mixing cassava vinasse, bran, bean pulp and molasses according to the mass ratio of 4: 1-6: 2-2.5: 1-3 to obtain a mixture, adding water to adjust the water content of the mixture to 40-60 wt%, adding 1-1.5 g/t of a composite leaven according to the mass of the mixture after adding water, performing aerobic fermentation for 20-28 hours, and performing anaerobic fermentation for 48-120 hours to obtain the cassava vinasse fermented feed; the composite leaven comprises lactobacillus plantarum, bacillus subtilis, lactobacillus acidophilus, enterococcus faecium, saccharomyces cerevisiae and bacillus coagulans; the total content of the probiotics in the compound leaven is more than or equal to 1 multiplied by 10¹⁰CFU/g。

2. The preparation method of the cassava vinasse fermented feed according to claim 1, wherein the mass ratio of the cassava vinasse, the bran, the bean pulp and the molasses is 4: 3: 2.5: 2.

3. The preparation method of the cassava vinasse fermented feed according to claim 1 or 2, wherein the ratio of the number of the lactobacillus plantarum, the bacillus subtilis, the lactobacillus acidophilus, the enterococcus faecium, the saccharomyces cerevisiae and the bacillus coagulans is 0.5-1: 2-4: 1-3: 6-8: 2-3.

4. The method for preparing cassava vinasse fermented feed according to claim 3, wherein the ratio of bacteria of Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, enterococcus faecium, Saccharomyces cerevisiae, and Bacillus coagulans is 0.7: 3: 2: 7: 2.5.

5. The preparation method of the cassava vinasse fermented feed according to claim 1, wherein the aerobic fermentation temperature is 30-34 ℃.

6. The method for preparing cassava vinasse fermented feed according to claim 5, wherein the temperature of aerobic fermentation is 32 ℃.

7. The method for preparing cassava vinasse fermented feed according to claim 5 or 6, wherein the aerobic fermentation time is 24 hours.

8. The preparation method of the cassava vinasse fermented feed according to claim 1, wherein the anaerobic fermentation temperature is 30-34 ℃.

9. The method for preparing cassava vinasse fermented feed according to claim 8, wherein the temperature of anaerobic fermentation is 32 ℃.

Technical Field

The invention relates to the technical field of vinasse resource utilization, in particular to a preparation method of cassava vinasse fermented feed.

Background

Vinasse is a main byproduct of a brewery, and research on preparation of feed by using waste vinasse is carried out at present. Because the fresh vinasse is easy to be rancid and not easy to be put for a long time, and the water content and the transportation cost are high, the feed prepared from the fresh vinasse is suitable for being used nearby a winery, and the production is limited. The concentrated or dried vinasse is required to be subjected to filter pressing and drying in the preparation process, the protein content in the vinasse is reduced and the crude fiber content is relatively increased in the processing process, so that the acid production efficiency in the feed preparation process is reduced, and the obtained feed has low content of nutritional factors such as protein and high content of crude fiber, so that the feed is low in nutritional value and is not easy to digest. For example, the content of crude protein in cassava vinasse is only about 12 percent, the content of crude fiber can reach about 47 percent, the feed prepared by the existing preparation method of the vinasse feed has high crude fiber content and low protein content, is not suitable for non-ruminants, and reduces the utilization value of the vinasse feed.

Disclosure of Invention

The invention provides a preparation method of cassava vinasse fermented feed, aiming at the problems of low acid production efficiency, low content of nutritional factors and high content of crude fiber of vinasse feed.

The invention also provides a preparation method of the cassava vinasse fermented feed.

In order to achieve the purpose of the invention, the embodiment of the invention adopts the following technical scheme:

a preparation method of cassava vinasse fermented feed comprises the steps of mixing cassava vinasse, bran, bean pulp and molasses according to the mass ratio of 4: 1-6: 2-2.5: 1-3 to obtain a mixture (wherein the mass of the cassava vinasse is calculated by the mass of dry matter), adding water to adjust the water content of the mixture to 40-60 wt%, adding 1-1.5 g/t of a composite leaven according to the mass of the mixture after adding water, carrying out aerobic fermentation for 20-28 h, and carrying out anaerobic fermentation for 48-120 h to obtain the cassava vinasse fermented feed; the composite leaven comprises lactobacillus plantarum, bacillus subtilis, lactobacillus acidophilus, enterococcus faecium, saccharomyces cerevisiae and bacillus coagulans; the total content of the probiotics in the compound leaven is more than or equal to 1 multiplied by 10¹⁰CFU/g。

Aiming at the characteristics of high crude fiber content and low protein content of cassava vinasse, the invention adopts a compound leavening agent consisting of lactobacillus plantarum, bacillus subtilis, lactobacillus acidophilus, enterococcus faecium, saccharomyces cerevisiae and bacillus coagulans, and adds bran, soybean meal and molasses with a limited proportion, so that protein precursor substances such as peptides, amines and the like are generated in the fermentation process, and the protein content increase rate of the protein content in the obtained feed compared with the raw material can reach 28-32% (protein content increase rate (protein content in the feed-protein content in the raw material)/protein content in the raw material multiplied by 100%) in the application of industrial scale, so that the nutritional factors in the feed are effectively increased, and meanwhile, the preparation method can also achieve the effects of fast acid production, high lactic acid production efficiency and good flavor of the fermented feed. The soybean meal and the bran used in a limited proportion can regulate and control the protein, fat and fiber contents, the probiotic activity and the feed flavor of the finished feed product, so that the contents of the probiotics and the protein in the fermented feed are increased, the fermented feed contains abundant vitamins, lipids, minerals, biological enzymes and other bioactive substances, and the fermentation period is shortened. The molasses can provide reducing sugar and polysaccharide in the preparation process, provide growth factors such as amino acid, vitamin, basic group and the like and nitrogen sources for probiotics in the compound leaven, improve the flavor of the obtained feed and enable the obtained feed to be more digestible. The feed prepared by the preparation method can be applied to non-ruminant animal husbandry feed and poultry feeding.

The cassava vinasse, the bran, the bean pulp and the molasses in the preparation method can be from waste liquid and waste residues generated by alcohol plants, sugar plants, starch plants and the like, so that the problem of waste residue discharge and treatment of production enterprises can be solved, the environmental pollution is reduced, the additional value of the cassava vinasse can be improved, the waste vinasse is comprehensively treated in a recycling manner, and the economic benefit of the enterprises is increased. Wherein the cassava vinasse can be selected from concentrated or dried vinasse.

Preferably, the mass ratio of the cassava vinasse to the bran to the bean pulp to the molasses is 4: 3: 2.5: 2, and the fermentation substrate material in the ratio can enable the obtained feed to have softer mouthfeel and be easier to digest.

Preferably, the ratio of the number of the lactobacillus plantarum, the bacillus subtilis, the lactobacillus acidophilus, the enterococcus faecium, the saccharomyces cerevisiae and the bacillus coagulans is 0.5-1: 2-4: 1-3: 6-8: 2-3. The microorganisms have better fermentation capacity after being mixed in the optimal proportion, and can obviously improve the protein content in the obtained feed and reduce the crude fiber content.

Preferably, the ratio of the bacteria of the lactobacillus plantarum to the bacteria of the bacillus subtilis to the bacteria of the lactobacillus acidophilus to the bacteria of the enterococcus faecium to the bacteria of the saccharomyces cerevisiae to the bacteria of the bacillus coagulans is 0.7: 3: 2: 7: 2.5.

Preferably, the temperature of the aerobic fermentation is 30-34 ℃. The fermentation substrate and the leavening agent can efficiently complete aerobic fermentation in the temperature range, and the activity of probiotics is kept for subsequent anaerobic fermentation.

Preferably, the temperature of the aerobic fermentation is 32 ℃.

Preferably, the time of the aerobic fermentation is 24 h.

Preferably, the temperature of the anaerobic fermentation is 30-34 ℃. The fermentation substrate and the leavening agent can perform anaerobic fermentation more fully and efficiently in the temperature range, fully decompose macromolecular protein and other nitrogen-containing components in the raw materials, improve the protein content in the feed, and do not reduce the content of probiotics.

Preferably, the temperature of the anaerobic fermentation is 32 ℃.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.