阅读说明：本技术 发酵桑叶的制备方法 (Preparation method of fermented mulberry leaves ) 是由 万荣 于 2020-07-30 设计创作，主要内容包括：本发明公开了一种发酵桑叶的制备方法,包括：1)新鲜桑叶清理、晾干表面水分,拉丝切割成长度为1～3cm的桑叶小段；2)向桑叶小段添加其质量15～20％的米糠麸皮以及0.1％～0.5％的乳酸菌制剂,搅拌,得混合物；3)将混合物用成型机成型为直径40～60cm、高度40～60cm的柱状包,打包机薄膜打包；4)室温储存25～40天,开包即得。本发明制作的发酵桑叶成品的营养成分价值上有很好的提升,栏前育喂食能够降低猪肉皮下脂肪,猪肉肉质紧实细腻。(The invention discloses a preparation method of fermented mulberry leaves, which comprises the following steps: 1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm; 2) adding 15-20% of rice bran and wheat bran and 0.1-0.5% of lactobacillus preparation by mass into the small sections of mulberry leaves, and stirring to obtain a mixture; 3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film; 4) storing for 25-40 days at room temperature, and unpacking to obtain the finished product. The nutritional component value of the fermented mulberry leaf finished product prepared by the invention is improved well, the subcutaneous fat of pork can be reduced by feeding the fermented mulberry leaf finished product before hurdling, and the pork is compact and fine.)

1. The preparation method of the fermented mulberry leaves is characterized by comprising the following steps:

1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm;

2) adding 15-20% of rice bran and wheat bran and 0.1-0.5% of lactobacillus preparation by mass into the small sections of mulberry leaves, and stirring to obtain a mixture;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) storing for 25-40 days at room temperature, and unpacking to obtain the finished product.

2. The method for preparing fermented mulberry leaves according to claim 1, wherein the fresh mulberry leaves are pretreated before being drawn in step 1): soaking fresh mulberry leaves in 1% acetic acid solution by mass to make the water content of the leaves exceed 90%, air-drying the surface water, and microwave-drying until the water content is lower than 70%.

3. The method for preparing fermented mulberry leaves according to claim 2, wherein the microwave drying power is 450W.

4. The method for preparing fermented mulberry leaves according to claim 1, wherein in the step 2), if the moisture content of the small segments of mulberry leaves is less than 65%, the addition amount of rice bran and wheat bran is 15%, the addition amount of the lactobacillus preparation is 0.1%, and if the moisture content of the small segments of mulberry leaves is 65% -70%, the addition amount of rice bran and wheat bran is 30%, and the addition amount of the lactobacillus preparation is 0.5%.

5. The method for preparing fermented mulberry leaves according to claim 1, wherein in the step 4), the temperature exceeds 45 ℃ during storage, and warm water of 10-15 ℃ is adopted for film-washing and cooling.

6. The method for preparing fermented mulberry leaves according to claim 1, wherein the accelerating agent is applied by inserting a needle into the film after 10-14 days of storage in step 4) by: applying one application layer every 10-15cm from top to bottom, applying one application point every 10-15cm at the periphery of each application layer, simultaneously applying an accelerant to all the application points, wherein the total application amount is 1 percent of the total weight of the mixture, and sealing the needle holes by using transparent glue after the application is finished, wherein the accelerant is prepared by the following steps: mixing Bacillus coagulans and endophytic yeast at a mass ratio of 1:1, dissolving in 40 times of fructose solution with a concentration of 15g/L, stirring, filtering with fine cloth, and filtering to obtain bacterial solution to obtain the promoter.

Technical Field

The invention relates to the technical field of fertilizers. More particularly, the invention relates to a preparation method of fermented mulberry leaves.

Background

The mulberry leaves, which are newly developed and utilized as green feed for pigs, have high protein content and contain biological active ingredients such as alkaloid, flavonoid and the like, but contain macromolecular protein, are difficult to digest, and need to be fermented to be used as feed. The fermented feed is relatively formed in the application technology of ruminants such as cattle, sheep and the like, the fermented soybean meal and the like in the pig feed are proved to have the effect of improving the nutritional value of the feed, and the fermented soybean meal and the like can be used as a reference in the fermentation and preparation of the pig green feed.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

The invention also aims to provide a preparation method of the fermented mulberry leaf, the nutritional component value of the prepared fermented mulberry leaf finished product is well improved, the subcutaneous fat of pork can be reduced by feeding the fermented mulberry leaf in front of a fence, and the pork is compact and fine.

To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing fermented mulberry leaves, comprising:

1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm;

2) adding 15-20% of rice bran and wheat bran and 0.1-0.5% of lactobacillus preparation by mass into the small sections of mulberry leaves, and stirring to obtain a mixture;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) storing for 25-40 days at room temperature, and unpacking to obtain the finished product.

Preferably, in the step 1), the fresh mulberry leaves are pretreated before being drawn: soaking fresh mulberry leaves in 1% acetic acid solution by mass to make the water content of the leaves exceed 90%, air-drying the surface water, and microwave-drying until the water content is lower than 70%.

Preferably, the power of the microwave drying is 450W.

Preferably, in the step 2), if the water content of the small sections of the mulberry leaves is lower than 65%, the adding amount of the rice bran and the wheat bran is 15%, the adding amount of the lactobacillus preparation is 0.1%, and if the water content of the small sections of the mulberry leaves is 65% -70%, the adding amount of the rice bran and the wheat bran is 30%, the adding amount of the lactobacillus preparation is 0.5%.

Preferably, in the step 4), the temperature exceeds 45 ℃ in the storage process, and warm water with the temperature of 10-15 ℃ is adopted for film-flushing and cooling.

Preferably, in step 4), after 10-14 days of storage, the promoter is applied by inserting a needle into the film by: applying one application layer every 10-15cm from top to bottom, applying one application point every 10-15cm at the periphery of each application layer, simultaneously applying an accelerant to all the application points, wherein the total application amount is 1 percent of the total weight of the mixture, and sealing the needle holes by using transparent glue after the application is finished, wherein the accelerant is prepared by the following steps: mixing Bacillus coagulans and endophytic yeast at a mass ratio of 1:1, dissolving in 40 times of fructose solution with a concentration of 15g/L, stirring, filtering with fine cloth, and filtering to obtain bacterial solution to obtain the promoter.

The invention at least comprises the following beneficial effects:

firstly, the nutritional ingredient value of the prepared fermented mulberry leaf finished product is well improved, the cutting process is convenient for forming, packaging, fermenting and feeding, the rice bran and the wheat bran are added to absorb water generated by fermentation of lactic acid bacteria and the like, the acidic environment formed in the product has a good inhibition effect on mould fungi, the forming storage is improved, the pork subcutaneous fat can be reduced by feeding in front of a fence, the pork quality is compact and fine, the fermented mulberry leaf fermented feed can be used for preparing whole corn plants, sweet potato leaves, oak silage and other green feeds, and the range of consideration is also provided for additive selection, rapeseed meal, cellulase, urea and the like.

Secondly, carrying out acid soaking water pretreatment on fresh mulberry leaves, slowly dissolving protein macromolecules of mulberry leaf stems out, wrapping the protein macromolecules by acetic acid carboxyl, radiating heat by microblogs to release the macromolecules, facilitating later-stage fermentation into peptides and amino acids, and simultaneously drying to control the moisture content so as to avoid excessive fermentation acid production caused by overhigh moisture content; during the fermentation process, the accelerant is added, the bacillus coagulans and the endoperosporium pseudonanus yeast are dissolved in the nutrient fructose, and the microorganism is supported on the nutrient, so that the content of nitrite is reduced at the later fermentation stage of lactic acid bacteria, the nutrient which is difficult to be utilized by pigs is released during the fermentation process, and is converted into mycoprotein and digestible saccharide, and the digestibility and palatability are improved.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The present invention is further described in detail below with reference to examples to enable those skilled in the art to practice the invention with reference to the description.

It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.

It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.

< example 1>

The preparation method of the fermented mulberry leaves comprises the following steps:

1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm;

2) adding 15% of rice bran and wheat bran and 0.1% of lactobacillus preparation into the small mulberry leaf segments, and stirring to obtain a mixture;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) storing at room temperature for 25 days, and opening the bag to obtain the final product, wherein the temperature exceeds 45 deg.C during the storage process, and warm water of 10-15 deg.C is adopted for film-washing and cooling.

< example 2>

The preparation method of the fermented mulberry leaves comprises the following steps:

1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm;

2) the water content of the mulberry leaf small sections is 65-70%, 30% of rice bran and wheat bran and 0.5% of lactobacillus preparation by mass are added into the mulberry leaf small sections, and the mixture is obtained by stirring;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) storing at room temperature for 40 days, unpacking, and cooling with warm water of 10-15 deg.C when the temperature is over 45 deg.C.

< example 3>

The preparation method of the fermented mulberry leaves comprises the following steps:

1) cleaning and airing surface moisture of fresh mulberry leaves, soaking the fresh mulberry leaves in 1% acetic acid solution by mass to enable the water content of the leaves to exceed 90%, airing the surface moisture, performing microwave drying until the water content is lower than 70%, wherein the microwave drying power is 450W, and performing wire drawing and cutting to obtain mulberry leaf small sections with the length of 1-3 cm;

2) the water content of the mulberry leaf small sections is 65-70%, 30% of rice bran and wheat bran and 0.5% of lactobacillus preparation by mass are added into the mulberry leaf small sections, and the mixture is obtained by stirring;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) storing at room temperature for 40 days, unpacking, and cooling with warm water of 10-15 deg.C when the temperature is over 45 deg.C.

< example 4>

The preparation method of the fermented mulberry leaves comprises the following steps:

1) cleaning fresh mulberry leaves, airing surface moisture, and drawing and cutting the mulberry leaves into mulberry leaf segments with the length of 1-3 cm;

2) adding 15% of rice bran and wheat bran and 0.1% of lactobacillus preparation into the small mulberry leaf segments, and stirring to obtain a mixture;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) after storage at room temperature for 40 days and 14 days, the enhancer is applied by inserting a needle into the film by the following method: from top to bottom, every 10-15cm is an application layer, every 10-15cm of the periphery of every application layer is an application point, and at the same time, an accelerant is applied to all application points, the total application amount is 1% of the total weight of the mixture, after the application is finished, the needle holes are sealed by using transparent glue, and the accelerant is obtained by unpacking, wherein the temperature in the storage process exceeds 45 ℃, and the warm water at 10-15 ℃ is adopted for film punching and cooling, and the preparation method of the accelerant comprises the following steps: mixing Bacillus coagulans and endophytic yeast at a mass ratio of 1:1, dissolving in 40 times of fructose solution with a concentration of 15g/L, stirring, filtering with fine cloth, and filtering to obtain bacterial solution to obtain the promoter.

< example 5>

The preparation method of the fermented mulberry leaves comprises the following steps:

1) cleaning and airing surface moisture of fresh mulberry leaves, soaking the fresh mulberry leaves in 1% acetic acid solution by mass to enable the water content of the leaves to exceed 90%, airing the surface moisture, performing microwave drying until the water content is lower than 70%, wherein the microwave drying power is 450W, and performing wire drawing and cutting to obtain mulberry leaf small sections with the length of 1-3 cm;

2) the water content of the mulberry leaf small sections is 65-70%, 30% of rice bran and wheat bran and 0.5% of lactobacillus preparation by mass are added into the mulberry leaf small sections, and the mixture is obtained by stirring;

3) forming the mixture into a columnar bag with the diameter of 40-60 cm and the height of 40-60 cm by using a forming machine, and packaging by using a packaging machine through a thin film;

4) after storage at room temperature for 40 days and 14 days, the enhancer is applied by inserting a needle into the film by the following method: from top to bottom, every 10-15cm is an application layer, every 10-15cm of the periphery of every application layer is an application point, and at the same time, an accelerant is applied to all application points, the total application amount is 1% of the total weight of the mixture, after the application is finished, the needle holes are sealed by using transparent glue, and the accelerant is obtained by unpacking, wherein the temperature in the storage process exceeds 45 ℃, and the warm water at 10-15 ℃ is adopted for film punching and cooling, and the preparation method of the accelerant comprises the following steps: mixing Bacillus coagulans and endophytic yeast at a mass ratio of 1:1, dissolving in 40 times of fructose solution with a concentration of 15g/L, stirring, filtering with fine cloth, and filtering to obtain bacterial solution to obtain the promoter.

< detection of safety Performance >

The fermented mulberry leaf feeds prepared in examples 1 to 5 were subjected to safety index detection, and the detection results of toxins and microorganisms are shown in table 1.

TABLE 1

Standard of merit

Example 1

Example 2

Example 3

Example 4

Example 5

Aflatoxin B1

≤20μg/kg

2.0

Not detected out

3.0

Not detected out

Not detected out

Ochratoxin A

≤100μg/kg

Not detected out

Not detected out

Not detected out

Not detected out

Not detected out

T-2 toxin

≤0.5mg/kg

Not detected out

0.1

Not detected out

Not detected out

0.1

Cyanide (calculated as HCN)

≤50mg/kg

5.21

4.32

4.21

4.56

4.60

Mould fungus

≤4.0×104cfu/g

1.4×104

1.2×104

1.2×104

1.0×104

1.1×104

Salmonella

Cannot be detected

Not detected out

Not detected out

Not detected out

Not detected out

Not detected out

As can be seen, the toxin index and the mould index of the fermented mulberry leaves are within the range of the safety requirement of the feed, and the salmonella is not detected, so the safety requirement of the compound feed is met.

< measurement of digestive Metabolic Activity >

The 60 fattening (55kg +) pigs were randomly divided into 4 groups, and the control group was fed with basal diet (soybean meal, bran, etc.), and the groups 1, 4, and 5 were fed with 70% basal diet + 30% fermented mulberry leaf feed, respectively, for 45 days. After feeding for the last three days, pig manure is collected every day, one part of the pig manure is flatly laid and dried to measure total water, the other part of the pig manure is flatly laid and dried to measure crude protein, crude fat, crude fiber, crude ash and content, wherein the water is measured by a GB/T6435-86 method, the crude protein is measured by a Kjeldahl azotometer, the crude fat is measured by a GB/T6433-94 method, the crude fiber is measured by a GB/T6434-94 method, the crude ash is measured by a GB/T6438-94 method, and the digestibility (%) of each component is (feed intake x content ratio in the raw material-manure amount x content ratio)/(feed intake x content ratio in the raw material) x 100%, and the results are shown in Table 2.

TABLE 2

It can be seen that, in the fattening period of the pigs, compared with example 1, in examples 4 to 5, the influence of the digestibility of dry matters, crude protein, crude fat and crude fiber is not obvious, and the feed value is better. The reason is that the accelerant is added in the fermentation process, the bacillus coagulans and the endoperosporium pseudochinensis are dissolved in the nutrient fructose, and the microorganisms rely on the nutrient, so that the content of nitrite is reduced in the later fermentation period of lactic acid bacteria, the nutrient which is difficult to be utilized by pigs is released in the fermentation process, and is converted into mycoprotein and digestible saccharide, and the digestibility and palatability are improved.

< measurement of growth Performance >

The 60 fattening pigs (55kg +) were randomly divided into 4 groups, and the control group was fed with basal diet (soybean meal, bran, etc.), and the groups 2, 3, and 5 were fed with 70% basal diet and 30% fermented mulberry leaf feed, respectively, until the weight reached 100kg, and were slaughtered after 12h of starvation. And (3) measuring the thickness of the backfat, in particular to the average value of the thickness of the backfat at the three positions of the most middle costal vertebra, the lumbar vertebra and the caudal vertebra. Within 2h after slaughtering, the central part of the longissimus dorsi is taken, cut into pieces, freeze-dried and crushed, the crude protein is measured by a Kjeldahl azotometer, and the crude fat is measured by the method of GB/T6433-94, and the results are shown in Table 3.

TABLE 3

	Control group	Example 2	Example 3	Example 5
					Backfat thickness (cm)	1.88±0.23	1.81±0.35	1.69±0.29	1.67±0.82
Crude protein (%)	25.98±1.86	26.75±0.42	28.27±1.31	28.66±1.19
					Crude fat (%)	7.33±1.21	6.35±1.32	5.23±0.28	5.20±1.06

It can be seen that, in the fattening period of the pigs, compared with the example 2, the examples 3 and 5 have the advantages that the back fat thickness is reduced, the fat reducing effect is achieved, the protein content is increased, the fat content is reduced, the subcutaneous fat of pork can be reduced, the pork quality is compact and fine, and therefore the quality of the pork is improved. The method is characterized in that fresh mulberry leaves are subjected to acid soaking and water absorption pretreatment, protein macromolecules of mulberry leaf stems are slowly dissolved out and are wrapped by acetic acid carboxyl, the macromolecules are released by microblog heat radiation, later-stage fermentation into peptides and amino acids is facilitated, meanwhile, the moisture content is controlled in a drying mode, and the phenomenon that the fermentation produces too much acid due to too high moisture content is avoided.

The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be apparent to those skilled in the art.

While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.