CN104770560B - A kind of method for improving wheat stalk and Chinese cabbage waste dish protein content - Google Patents

Abstract

The invention discloses a method for increasing the protein content of wheat straw and cabbage tail vegetables. The invention provides a method for mixed fermentation of wheat stalks and cabbage tails, comprising the following steps: mixing wheat straw, cabbage tails, corn flour, yeast or its bacterial suspension and water to obtain fermentation raw materials, and fermenting the Ferment the raw material to obtain a fermented product. The experiment of the present invention proves that in the present invention, different proportions of wheat stalks, cabbage tails, dry yeast powder and corn flour are used for mixed fermentation test comparison, in order to obtain products with low fiber content and high protein and fat content, which can be used as livestock feed. Using this method to process tail vegetables in order to rationally use tail vegetables is of great significance for rational utilization of biological resources, reduction of environmental pollution, and increase of farmers' income.

Description

A method for increasing the protein content of wheat straw and cabbage tail vegetables

technical field

The invention relates to the field of biotechnology, in particular to a method for increasing the protein content of wheat straw and cabbage tail vegetables.

Background technique

Tails refer to processing waste from vegetable bases, farmland waste, and waste from greenhouse vegetable production bases, leftovers that cannot be transported due to seasonal vegetable price fluctuations. The industry generally divides vegetable tails into four levels: first-level tails basically refer to good-quality vegetables, which can be eaten directly after cleaning; second-level tails refer to those that can be eaten directly after being sorted; third and fourth Refers to rotten tail vegetables. Due to the short shelf life of vegetables, a large amount of end vegetables cannot be processed during the peak production season. After rotting, they flow into farmers' fields, which not only pollutes the environment, but also affects the production and life of residents in Yuzhong County, Lanzhou. After 2004, Yuzhong County began to think of ways to solve the problem of "tail vegetables", such as making biogas and kimchi from "tail vegetables", but the problem of difficult disposal of "tail vegetables" has not been fundamentally solved.

The problem of straw utilization has a long history, and the utilization of straw in my country is still relatively extensive, and the utilization rate is low. According to reports, at present, the straw used directly as living fuel in my country accounts for about 20% of the total straw, the straw used as fertilizer and directly returned to the field accounts for about 15% of the total straw, and the straw used as feed accounts for about 15% of the total straw. %, the straw used as industrial raw materials accounts for about 2% of the total straw, and the discarded or open-air burned straw accounts for about 33% of the total straw, resulting in large-scale waste. According to a rough estimate, China's total wheat output in 2013 was 121 million tons, accounting for 17.3% of the global total output. Calculated at 1:1.4, the national wheat straw output in 2013 was 170 million tons.

Therefore, how to deal with end vegetables and straw reasonably and efficiently has become a research hotspot at present.

Contents of the invention

An object of the present invention is to provide a method for mixed fermentation of wheat straw and cabbage tail vegetables.

The method provided by the invention comprises the following steps: uniformly mixing wheat straw, cabbage tails, corn flour, yeast or its bacterial suspension and water to obtain fermentation raw materials, and fermenting the fermentation raw materials to obtain fermentation products.

In the above method, the mass ratio of the yeast in the wheat straw, the cabbage tail, the corn flour, the yeast or its bacterial suspension is 70:30:5:2;

The yeast is dry yeast powder, and the number of viable bacteria is more than 20 billion/g. The dry yeast powder is a product of Angel Yeast Co., Ltd. (Angel high-activity dry yeast powder, 5g/bag, the number of live bacteria ≥ 20 billion/gram).

The above-mentioned cabbage tails are third-grade cabbage tails.

In the above method, the water content of the fermentation raw material is 60%.

In the above method, the fermentation time is 48 days, and the fermentation temperature is 23-28°C, specifically 25°C.

In the above method, the yeast suspension is mixed with dry yeast powder and water, and cultured for 10 minutes to obtain a bacterial suspension, wherein the ratio of the dry yeast powder to the water is 1g: 30ml; the culture The temperature is 35°C. In the above method, the reaction temperature is 35°C. The pH value of the fermentation product is 5-7, specifically, the pH value is 6.6.

Fermentation products prepared by the above method are also within the protection scope of the present invention.

The crude protein content, crude fat content and/or crude fiber content in the above-mentioned fermented product is higher than the crude protein content, crude fat content and/or crude protein content in the wheat straw and/or Chinese cabbage tail vegetables in any one of claims 1-5 or crude fiber content.

The application of the above-mentioned fermentation product in the preparation of biological feed is also the protection scope of the present invention.

Another object of the present invention is to provide a method for preparing products with high crude protein content, high crude fat content and/or high crude fiber content.

The method provided by the invention comprises the following steps;

The product with high crude protein content, high crude fat content and/or high crude fiber content is a product with a crude protein content, crude fat content and/or crude fiber content higher than the corresponding content in the above-mentioned wheat straw and/or cabbage end vegetables .

The application of wheat straw and cabbage tailings as mixed fermentation raw materials in the preparation of products with high crude protein content, high crude fat content and/or high crude fiber content is also within the protection scope of the present invention;

The product with high crude protein content, high crude fat content and/or high crude fiber content is a product with a crude protein content, crude fat content and/or crude fiber content higher than the corresponding content in the wheat straw and/or cabbage end vegetables product.

Experiments of the present invention prove that the present invention uses high-moisture, nutrient-rich, mineral-rich, and vitamin-rich cabbage tails and low-moisture, high-fiber, poor palatability, and low digestibility wheat straw, according to the principle of "strengthening strengths and avoiding weaknesses, complementing nutrition" The basic principle is to carry out mixed fermentation experiments in a certain proportion, and to carry out comprehensive utilization research on discarded vegetable leaves and wheat straw, which is of great significance for improving the rural environment, turning waste into wealth, and increasing farmers' income; the results of this study show that the use of yeast on wheat The mixed fermentation of straw and cabbage tail vegetables significantly increased the content of crude protein and crude fat, which was consistent with the results of the straw biofermentation pig feeding experiment. The fermentation effect of yeast on the mixture of wheat straw and cabbage tailings varies with the fermentation conditions. The mixing ratio of wheat straw and cabbage tailings, the amount of corn flour added, and the amount of yeast added will all affect the fermentation effect. The addition of corn flour The increase of the amount can increase the content of soluble sugar in the mixture, which is beneficial to the yeast to ferment the straw. Adding too much yeast will lead to a decrease in crude protein content. The main reason is that the yeast autolyzes after a large number of yeasts multiply, which inhibits the growth of yeast and is not conducive to fermentation. The effect of yeast fermentation on the crude fiber of the mixture was irregular.

In this experiment, the dried wheat stalks harvested in the same year were mixed with cabbage tails and fermented under the action of yeast. Within 0-24 hours, the number of yeasts gradually increased, and the pH value gradually decreased. After 24 hours, with the nutritional With the reduction of substances, the yeast gradually dies, the number of yeast gradually decreases, and its pH value gradually increases.

In a word, in the experiment of the present invention, different proportions of wheat straw, cabbage tailings, dry yeast powder and corn flour were used for mixed fermentation test comparison, in order to obtain a product with low fiber content and high protein and fat content, which can be used as feed for livestock. Using this method to process tail vegetables in order to rationally use tail vegetables is of great significance for rational utilization of biological resources, reduction of environmental pollution, and increase of farmers' income.

Detailed ways

Examples below Firstly, the wheat straw was pulverized through a 40-mesh sieve with a pulverizer, and the cabbage tail vegetables were mashed for later use. Next, take 2g of dry yeast powder and put it into a sterilized beaker, dissolve it in distilled water, and activate it with 60mL of 35°C distilled water for 10min. Then take 70g of wheat straw, 30g of cabbage tails and 5g of corn flour and mix them into a 1000mL brown jar, pour the activated yeast liquid into it, compact it, seal it with plastic, and carry out mixed fermentation under normal temperature conditions to obtain fermentation product.

The experimental methods used in the following examples are conventional methods unless otherwise specified.

The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.

1. Materials

Wheat straw and cabbage tail vegetables (grade 3) were collected from the vegetable production base in Xiaguanying Town, Yuzhong County, Lanzhou City; the yeast was a product of Angel Yeast Co., Ltd. (Angel high-activity dry yeast powder, 5g/bag, live Bacterial count ≥ 20 billion/g); corn flour: cornmeal sold in the market; NaOH, HCl, H ₂ SO ₄ , K ₂ SO ₄ , CuSO ₄ ·5H ₂ O, (NH ₄ ) ₂ ·SO ₄ , Boric acid, ethanol, diethyl ether, potassium hydrogen phthalate, n-octanol, sucrose, etc. are commercially available domestic analytical reagents.

2. Instruments and equipment

BAS-124S Electronic Analytical Balance: Sartorius, Germany; DELTA-320pH Meter: Mettler-Toledo Instruments (Shanghai) Co., Ltd.; DW F-100 Electric Plant Grinder: Huaxian Scientific Research Instrument Factory, Hebei Province; QDN- Type II automatic azotometer: Hangzhou Huier Instrument Equipment Co., Ltd.; SH Z-D (Ⅲ) circulating water vacuum pump: Yingyu Yuhua Instrument Factory, Gongyi City, Henan; DHG-9240A electric blast drying oven: Shanghai Yuejin; 9FFQ -3-320 side-cutting, kneading and crushing multifunctional machine: Shandong Qufu Taifeng Machinery Equipment Co., Ltd.; SOJX-4-13 box-type resistance furnace: Xi'an Jingda Testing Equipment Co., Ltd.; YHG-300 far-infrared fast constant temperature drying box: Nanjing Essite Technology Co., Ltd.; electric constant temperature water bath: Shanghai Yiheng; dryer; Soxhlet extractor (consisting of extraction cylinder, flask, condenser and other components)

3. Nutrients of test raw materials

The nutrient content of the test raw materials is shown in Table 1. The crude protein content of cabbage tail vegetables is second only to yeast, and the crude fat content is the highest, indicating that it has high nutritional value.

Table 1 is the test raw material nutrient content

Embodiment 1, mixed fermented wheat stalks and Chinese cabbage tail vegetables

1. Raw material preparation and fermentation process

1. Activation of yeast

Weigh dry yeast powder according to the required amount and add it into a sterilized beaker, activate it with 35°C distilled water for 10 minutes (the amount of water added is calculated according to the required water content), and stir evenly with a glass rod.

2. Mixed fermentation process and operation points

First the straw is crushed, then the end vegetables are mashed, then corn flour and bacteria suspension are added, then mixed, then stirred, then the container is sealed, then fermented, and then the data is measured.

3. Drying and crushing of wheat straw

An electric plant grinder is used to pulverize the straw, and the pulverized material is passed through a 40-mesh sieve to remove most of the large pieces of straw, so as to obtain wheat straw smaller than 40 mesh.

2. Fermentation

1. Yeast activation

Take 2g of dry yeast powder and add it to a sterilized beaker, dissolve it in 60mL of distilled water, incubate at 35°C for 10min to obtain the activated yeast suspension, and cool to room temperature.

2. Explore the fermentation time and pH value

Preparation of fermentation raw materials: mix 70g of wheat straw, 30g of cabbage tails, 5g of corn flour and the yeast suspension prepared in the above 1, adjust the water content to 60%, and obtain the fermentation raw materials;

Or you can also mix 70g of wheat straw, 30g of cabbage tails, 5g of corn flour, 2g of dry yeast powder and water, adjust the water content to 60%, and obtain the fermentation raw material;

Fermentation: Put the above-mentioned fermented raw materials (prepared by activating and then mixing) into a fermentation bottle (use a 1000mL brown jar as a container) and compact it, seal the fermentation bottle, ferment, and ferment at room temperature (25°C) for 12 hours respectively , 48h, 72h, 7d, 14d, 21d, 28d to obtain fermentation products.

3. Detection of fermentation products

The pH value of the fermentation product and the number of viable yeast bacteria were detected at different fermentation times.

The pH meter is used to determine the pH value. For details, see the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, the Standardization Administration of China. GB/T6920-1986, Determination of the pH value of water quality-glass electrode method. [S]. 1986;

Determination of viable yeast count by hemocytometer, see Li Aihua, Yue Sijun, Ma Haibin. Discussion on the Correlation of Three Counting Methods of Fungal Spores [J]. Journal of Microbiology, 2006, 26(2):107-110.

The results are shown in Table 2:

Table 2 is the number of viable yeast bacteria under different fermentation times and pH values

It can be seen from Table 1 that with the prolongation of the mixed fermentation time of wheat straw and cabbage tail vegetables, the pH value first decreased and then increased, and the pH value gradually decreased within 24 hours of fermentation, from 6.8 to 6.5. 48h On the 28th day, the pH value gradually increased from 6.6 to 7.0. The number of yeast cells gradually increased within 24 hours of fermentation, from 5.76×10 ⁶ to 33.61×10 ⁶ , and reached a maximum of 47.42×10 ⁶ at 48 hours. After 48 hours, the number of yeast cells gradually decreased to 0 at 21 days. In the early stage of fermentation, the nutrients are sufficient, and the number of yeasts gradually increases; in the late stage of fermentation, the nutrients decrease, resulting in a decrease in the number of yeasts.

Therefore, the fermentation effect was the best at 25°C for 48 days, the pH of the fermentation product was 6.6, and the number of yeasts per gram of the fermentation product was 47.42×10 ⁶ CFU.

3. Exploration of the dosage of various raw materials for fermentation

1. Yeast activation

Basically the same as the above two.

2. Fermentation

Fermentation raw material preparation:

Mix wheat straw, cabbage tails, corn flour, dry yeast powder and water according to the various dosages in each treatment in Table 3, adjust the water content to 60%, and obtain the fermentation raw material;

Fermentation: put the fermentation materials into a fermentation bottle (use a 1000mL brown jar as a container) and compact it, seal the fermentation bottle for fermentation, and obtain a fermentation product.

Three repetitions were set up for each treatment above, and the fermentation condition was 25°C and the fermentation time was 48 days.

Table 3 is each treatment formula

3. Detection

The content of crude fiber, crude protein and crude fat in the fermentation raw materials and fermentation products before and after fermentation were measured respectively, and the nutritional components and contents of the fermentation products under different treatments were compared.

Crude protein content is determined by the Kjeldahl method. For details, see the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, the National Standardization Administration of China. .Beijing: China Standard Press, 2008;

The fat content is extracted by Soxhlet method. For details, see General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China. GB/T6433-2006, Determination method of crude fat in feed [S]. Beijing: China Standard Press, 2006;

The fiber content is roughly determined by the acid-base method. For details, see General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China. GB/T6434-2006, Determination of crude fiber in feed [S]. Beijing: China Standard Press, 2006;

Statistical analysis of test results was carried out with SPSS13.0 statistical analysis software.

1) Effects of adding different amounts of wheat straw and cabbage tail vegetables on the nutrient content of fermentation products

In order to explore the effects of different amounts of wheat straw and cabbage tails on the nutrient content of fermentation products, the addition amount of dry yeast powder and corn flour were fixed at 2 g and 5 g, respectively, and different amounts of wheat straw and cabbage tails were added respectively. Fermentation under the same conditions for 48 days, specifically as treatment A1-A5.

Detect the crude protein content, crude fat content, and crude fiber content of A1-A5, and the results are shown in Table 4. It can be seen that the crude protein content, crude fat content, and crude fiber content in A3 treatment before and after fermentation are significantly increased. Respectively increased 0.89%, 0.47%, 0.31%, and extremely significantly higher than other treatments (P<0.01) (Table 4). It shows that when the addition amount of dry yeast powder and corn flour is fixed, the fermentation effect is the best when the addition amount of wheat straw and cabbage tail vegetable is 70g and 30g respectively.

Table 4 is the change of nutrient content before and after fermentation

Note: Different capital letters in the same column indicate extremely significant difference (p<0.01).

2) Effect of adding different amounts of corn flour on the content of nutrients in the fermented product

In order to explore the effect of different amounts of corn flour on the nutrient content of fermentation products, the addition amounts of wheat straw, cabbage tail vegetables, and dry yeast powder were fixed at 70 g, 30 g, and 2 g, respectively, and fermented at room temperature for 48 days, specifically for treatments B1-B4.

It can be seen that the crude protein content of B3 and B4 treatments is significantly higher than that of B1 and B2 treatments; the crude fat content of B1 treatment is significantly higher than that of B2 and B3 treatments; except for B1 treatment, the crude fiber content of other treatments is very significantly reduced (P<0.01) (Table 4). It shows that when the addition amount of wheat straw, cabbage tail vegetable and dry yeast powder is fixed, too high addition amount of corn flour will greatly reduce the fermentation effect, and the best treatment is B1.

3) Effect of adding different amounts of dry yeast powder on the nutrient content of fermentation products

In order to explore the effect of different amounts of dry yeast powder on the nutrient content of fermentation products, the addition amounts of wheat straw, cabbage tail vegetables and corn flour were fixed at 70g, 30g and 5g, respectively, and fermented at room temperature for 48 days, specifically for treatments C1-C4.

It can be seen that the crude protein content, crude fat content, and crude fiber content under the C2 treatment increased significantly by 0.89%, 0.47%, and 0.31%, respectively, and were significantly higher than other treatments (P<0.01). And the pH value of its fermentation product is 6.6. It shows that when the addition amount of wheat straw, cabbage tail vegetable and corn flour is fixed, the fermentation effect is the best when the addition amount of dry yeast powder is 2g respectively.

Therefore, it can be seen from the above experiments that in order to obtain fermented products with crude protein content, crude fat content, and crude fiber content, the optimum mass ratio of fermentation raw materials is: wheat straw, cabbage tail vegetables, corn flour, and dry yeast powder are 70 :30:5:2, the best fermentation conditions are: 25°C, 48 days of fermentation.

Claims (8)

1. a kind of wheat stalk and the method for Chinese cabbage waste dish mixed fermentation, comprise the following steps：By wheat stalk, Chinese cabbage waste dish, Corn flour, yeast or its bacteria suspension and water mix, and obtain fermentation raw material, ferment the fermentation raw material, obtains tunning；

The mass ratio of yeast is in the wheat stalk, the Chinese cabbage waste dish, the corn flour, the yeast or its bacteria suspension 70:30:5:2；

The yeast is dried yeast powder ,/gram of its viable count >=20,000,000,000；

The time of the fermentation is 48 days, and the temperature of the fermentation is 23-28 DEG C.

2. according to the method for claim 1, it is characterised in that：The water content of the fermentation raw material is 60%.

3. method according to claim 1 or 2, it is characterised in that：The yeast bacteria suspension is to mix dried yeast powder and water It is even, cultivate 10 min, obtained bacteria suspension, wherein the proportioning of the dried yeast powder and the water is 1g：30ml；The culture Temperature is 35 DEG C.

4. the tunning prepared by any methods describeds of claim 1-3.

5. tunning according to claim 4, it is characterised in that：Crude protein content, thick fat in the tunning Fat content and/or crude fiber content are higher than the wheat stalks of the claim 1-3 in any and/or the thick egg in Chinese cabbage waste dish Bai Hanliang, crude fat content and/or crude fiber content；

The pH value of the tunning is 5-7.

6. tunning according to claim 5, it is characterised in that：The pH value of the tunning is 6.6.

7. application of any tunnings of claim 4-6 in biological feedstuff is prepared.

8. a kind of method for the product for preparing high crude protein content, high crude fat content and/or high crude fiber content, including right It is required that in 1-3 the step of any methods described；

The product of the high crude protein content, high crude fat content and/or high crude fiber content is crude protein content, crude fat contains Amount and/or crude fiber content higher than claim 1-3 it is any in the wheat stalk and/or Chinese cabbage waste dish in correspond to content Product.