阅读说明：本技术 一种新型调整蛋壳颜色和质量的添加剂 (Novel additive for adjusting color and quality of eggshell ) 是由 吴家朕 张希振 贾友朋 于 2019-05-06 设计创作，主要内容包括：本发明公开了一种新型调整蛋壳颜色和质量的添加剂,所述的添加剂配方为辣椒粕400公斤-300公斤、发酵豆粕200公斤-100公斤、发酵棉粕200公斤-100公斤,益生菌10公斤-5公斤、中药添加剂500公斤-300公斤、辣椒油和豆油混合而成。本发明利用添加多种益生菌和中草药提取物来调节蛋鸡的肠道及输卵管,从而达到调整蛋壳颜色及鸡蛋口感的目的。(The invention discloses a novel additive for adjusting the color and the quality of an eggshell, wherein the formula of the additive is formed by mixing 400-300 kg of chili meal, 200-100 kg of fermented soybean meal, 200-100 kg of fermented cottonseed meal, 10-5 kg of probiotics, 500-300 kg of a traditional Chinese medicine additive, chili oil and soybean oil. The invention utilizes the addition of various probiotics and Chinese herbal medicine extracts to adjust the intestinal tract and the oviduct of the laying hen, thereby achieving the purpose of adjusting the color of the eggshell and the mouthfeel of the egg.)

1. A novel additive for adjusting the color and the quality of an eggshell is characterized in that: the additive formula is formed by mixing 400-300 kg of chili meal, 200-100 kg of fermented soybean meal, 200-100 kg of fermented cottonseed meal, 10-5 kg of probiotics, 500-300 kg of traditional Chinese medicine additive, chili oil and soybean oil.

2. The novel additive for adjusting the color and quality of eggshells as claimed in claim 1, wherein: the additive formula is formed by mixing 350 kg of pepper meal, 150 kg of fermented soybean meal, 150 kg of fermented cottonseed meal, 5 kg of probiotics, 400 kg of traditional Chinese medicine additive, 170 kg of pepper oil and 50 kg of soybean oil in a proportion.

3. The novel additive for adjusting the color and quality of eggshells as claimed in claim 1, wherein: the probiotics is 5 kilograms of bacillus subtilis.

4. The novel additive for adjusting the color and quality of eggshells as claimed in claim 1, wherein: the traditional Chinese medicine additives comprise 200 kg of pine needles and 200 kg of astragalus.

5. The novel additive for adjusting the color and quality of eggshells as claimed in claim 1, wherein: 5 kg of probiotics, 400 kg of traditional Chinese medicine additive, and 7:3 of chili oil and soybean oil are emulsified and mixed, and the primary material is obtained after the emulsification and the mixing.

6. The novel additive for adjusting the color and quality of eggshells as claimed in claim 1, wherein: 350 kg of pepper meal, 150 kg of fermented soybean meal and 150 kg of fermented cottonseed meal are mixed to obtain a blank.

7. The novel additive for adjusting the color and quality of eggshells as claimed in claim 5, wherein: the initial material is sprayed on a solid with the blank as a carrier by a high-pressure sprayer to prepare the material.

Technical Field

The invention relates to the field of feed additives, in particular to a novel additive for adjusting the color and the quality of an eggshell.

Background

The products in the current market are stressing vegetarian red and home vegetarian yellow, and the color of the egg yolk can be quickly adjusted. The invention mainly solves the problems of the color and the quality of the eggshell of eggs of laying hen farmers, can improve the edible mouthfeel of the eggs and can solve the problem of difficult oiling of the farmers in the feed of the laying hens in winter.

Disclosure of Invention

The invention aims to solve the technical problems of improving the edible taste of eggs and solving the problem of difficult oiling of farmers in the feed of laying hens in winter.

In order to solve the technical problems, the invention adopts the following technical means:

the novel additive for adjusting the color and the quality of the eggshell is prepared by mixing 400-300 kg of chili meal, 200-100 kg of fermented soybean meal, 200-100 kg of fermented cottonseed meal, 10-5 kg of probiotics, 500-300 kg of a traditional Chinese medicine additive, chili oil and soybean oil. The invention utilizes the addition of various probiotics and Chinese herbal medicine extracts to adjust the intestinal tract and the oviduct of the laying hen, thereby achieving the purpose of adjusting the color of the eggshell and the mouthfeel of the egg.

Preferably, the further technical scheme of the invention is as follows:

the additive formula is formed by mixing 350 kg of pepper meal, 150 kg of fermented soybean meal, 150 kg of fermented cottonseed meal, 5 kg of probiotics, 400 kg of traditional Chinese medicine additive, 170 kg of pepper oil and 50 kg of soybean oil in a proportion.

The probiotics is 5 kilograms of bacillus subtilis.

The traditional Chinese medicine additives comprise 200 kg of pine needles and 200 kg of astragalus.

5 kg of probiotics, 400 kg of traditional Chinese medicine additive, and 7:3 of chili oil and soybean oil are emulsified and mixed, and the primary material is obtained after the emulsification and the mixing.

350 kg of pepper meal, 150 kg of fermented soybean meal and 150 kg of fermented cottonseed meal are mixed to obtain a blank.

The initial material is sprayed on a solid with the blank as a carrier by a high-pressure sprayer to prepare the material.

The technology has the following advantages:

1. the product is edible pure plant raw materials;

2. similar raw materials in the market are Callicarin red and carotenoid; the two raw materials are chemically synthesized raw materials, which are not only not beneficial to the health of human beings, but also expensive;

3. the cost is lower;

4. after the product is added, the quality of the egg shell of the egg is smooth and mellow, the egg breaking rate is reduced, and the color of the egg shell is ruddy;

5. the yolk turns red to reach 12 and 13 of international standards, and the egg tastes more delicious when being eaten.

Detailed Description

The present invention will be further described with reference to the following examples.