CN111972564A - Liquid artificial milk for relieving weaning stress of piglets and preparation method thereof - Google Patents
Liquid artificial milk for relieving weaning stress of piglets and preparation method thereof Download PDFInfo
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- 239000007788 liquid Substances 0.000 title claims abstract description 112
- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 69
- 230000004151 fermentation Effects 0.000 claims abstract description 69
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 16
- 241000186660 Lactobacillus Species 0.000 claims abstract description 15
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 239000004310 lactic acid Substances 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 239000002054 inoculum Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 11
- 229940024606 amino acid Drugs 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 10
- 239000004299 sodium benzoate Substances 0.000 claims description 10
- 235000010234 sodium benzoate Nutrition 0.000 claims description 10
- 229940088594 vitamin Drugs 0.000 claims description 10
- 239000011782 vitamin Substances 0.000 claims description 10
- 235000013343 vitamin Nutrition 0.000 claims description 10
- 229930003231 vitamin Natural products 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 9
- GIPOFCXYHMWROH-UHFFFAOYSA-L 2-aminoacetate;iron(2+) Chemical compound [Fe+2].NCC([O-])=O.NCC([O-])=O GIPOFCXYHMWROH-UHFFFAOYSA-L 0.000 claims description 9
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims description 9
- 235000019743 Choline chloride Nutrition 0.000 claims description 9
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims description 9
- 229960003178 choline chloride Drugs 0.000 claims description 9
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 229940085605 saccharin sodium Drugs 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 229940073490 sodium glutamate Drugs 0.000 claims description 9
- 239000002068 microbial inoculum Substances 0.000 claims description 8
- 239000002535 acidifier Substances 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 239000011573 trace mineral Substances 0.000 claims description 5
- 235000013619 trace mineral Nutrition 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- CBOCVOKPQGJKKJ-UHFFFAOYSA-L Calcium formate Chemical compound [Ca+2].[O-]C=O.[O-]C=O CBOCVOKPQGJKKJ-UHFFFAOYSA-L 0.000 claims description 2
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004281 calcium formate Substances 0.000 claims description 2
- 235000019255 calcium formate Nutrition 0.000 claims description 2
- 229940044172 calcium formate Drugs 0.000 claims description 2
- 239000004330 calcium propionate Substances 0.000 claims description 2
- 235000010331 calcium propionate Nutrition 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims description 2
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims 1
- 229910000397 disodium phosphate Inorganic materials 0.000 claims 1
- 235000019800 disodium phosphate Nutrition 0.000 claims 1
- 229960004793 sucrose Drugs 0.000 abstract description 12
- 206010012735 Diarrhoea Diseases 0.000 abstract description 8
- 241000282887 Suidae Species 0.000 abstract description 6
- 229940001941 soy protein Drugs 0.000 abstract description 6
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000020256 human milk Nutrition 0.000 abstract description 4
- 210000004251 human milk Anatomy 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 239000002207 metabolite Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 208000011580 syndromic disease Diseases 0.000 abstract description 3
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 2
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 230000027119 gastric acid secretion Effects 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 description 23
- 238000011218 seed culture Methods 0.000 description 17
- 238000012258 culturing Methods 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 8
- 229940041514 candida albicans extract Drugs 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000012138 yeast extract Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 241000186713 Lactobacillus amylovorus Species 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000001888 Peptone Substances 0.000 description 4
- 108010080698 Peptones Proteins 0.000 description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000019700 dicalcium phosphate Nutrition 0.000 description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000021050 feed intake Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000010565 inoculated fermentation Methods 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 4
- 235000019341 magnesium sulphate Nutrition 0.000 description 4
- 229940099596 manganese sulfate Drugs 0.000 description 4
- 239000011702 manganese sulphate Substances 0.000 description 4
- 235000007079 manganese sulphate Nutrition 0.000 description 4
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 4
- 235000019319 peptone Nutrition 0.000 description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 4
- 229920000053 polysorbate 80 Polymers 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- 235000017281 sodium acetate Nutrition 0.000 description 4
- 229960003885 sodium benzoate Drugs 0.000 description 4
- 229960002668 sodium chloride Drugs 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000007726 management method Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009858 acid secretion Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000015788 innate immune response Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001937 non-anti-biotic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- -1 soy protein isolate Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Birds (AREA)
- Sustainable Development (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Fodder In General (AREA)
Abstract
The invention relates to a liquid artificial milk for relieving piglet weaning stress and a preparation method thereof, wherein the raw material formula of the artificial milk comprises fermented feed liquid obtained by fermenting a first component and a second component, wherein the second component accounts for 2-6% of the total mass of the artificial milk, and the raw materials of the first component comprise whole milk powder, glucose, isolated soy protein, maltodextrin, sucrose and water in percentage by weight; the second component is premix. The artificial milk is prepared by mixing fermentation liquid and premix, compared with cereal raw materials, the selected fermentation raw materials do not contain anti-nutritional factors, have small stimulation to gastrointestinal tracts and are easy to digest, and the nutritional ingredients are similar to breast milk; the fermented raw materials are rich in organic acid, bioactive peptide, lactobacillus thallus and probiotic metabolites thereof after fermentation, can effectively make up for the insufficient gastric acid secretion of weaned pigs, has the characteristics of balanced nutrition, high absorption rate and the like, can improve the growth performance of the weaned pigs, reduce the diarrhea rate and the death rate, and effectively relieve the weaned stress syndrome of the piglets.
Description
Technical Field
The invention belongs to the field of biotechnology and feed, and particularly relates to liquid artificial milk for relieving piglet weaning stress and a preparation method thereof.
Background
The natural weaning of the pigs occurs between 8 weeks and 12 weeks, at the moment, the milk yield of the sows falls into the valley, the digestive system of piglets develops to be mature, the immune system is gradually improved, and the capability of feeding solid feed is strong. In order to improve the production efficiency of sows and the utilization efficiency of farrowing houses, the early weaning technology of 3-4 weeks is generally adopted in modern commercial pig production and intensive and large-scale farms at home and abroad to improve the economic benefit, and the problem is weaning stress syndrome which is mainly manifested by the phenomena of diarrhea, reduced feed intake, reduced immunity, increased mortality and the like, and the main reason is the change of daily ration.
In the weaning stage of piglets, the daily ration is changed from digestible liquid breast milk into indigestible solid feed with complex components, so that severe stress reaction is caused. The common piglet feed in the current market has partial characteristics: firstly, the form is powder or granular material, which is easy to cause physical damage to the shape of the intestinal wall; secondly, most of the raw materials are grains, and a piglet digestive enzyme system is not suitable for the grains; thirdly, antibiotics are often added to solid feed to prevent weaning diarrhea but reduce the innate immunity of piglets, and with the arrival of feed "banning", the application of alternative anti-regimens is a major challenge that the feed industry must face.
At present, researchers mostly adopt non-antibiotic liquid complete feed to solve the problem of weaning stress. For example, Chinese patent 201510409817.9 entitled "fermented liquid piglet feed and preparation method thereof" and Chinese patent 201810023036.X entitled "liquid feed preparation method and application thereof" both disclose a preparation method of liquid fermented feed, which comprises the steps of crushing plant raw materials, mixing the plant raw materials with water, carrying out enzymolysis or fermentation treatment, mixing the plant raw materials with premix to prepare liquid feed, and the liquid feed is rich in probiotics and metabolites thereof, but is not easy to digest compared with liquid breast milk; the invention discloses a preparation method of liquid artificial milk, which is named as 'artificial milk for relieving weaning stress of piglets' 201811470465.8 and 'artificial milk for piglets without antibiotics and liquid feed' 201710440551.3. However, when the stomach acid secretion of the weaned pig is insufficient and the digestion and absorption degree of the weaned pig to daily ration is low, the abnormal fermentation of the intestinal flora after weaning is easy to cause diarrhea.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide an improved liquid artificial milk for relieving piglet weaning stress and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a liquid artificial milk for relieving piglet weaning stress comprises a fermented feed liquid obtained by fermenting a first component and a second component, wherein the second component accounts for 2-6% of the total mass of the artificial milk,
the raw material formula of the first component comprises the following components in percentage by weight:
the second component is premix.
According to some embodiments of the invention, the fermentation bacteria used in the fermentation is seed liquid obtained by enlarged culture of lactic acid bacteria, the lactic acid bacteria used in the fermentation is Lactobacillus amylovorus, and the lactic acid bacteria is deposited in China center for culture Collection of industrial microorganisms with the deposit number of CICC 6090.
Further, the total number of lactobacillus in the fermentation liquid is more than or equal to 1.0 multiplied by 109cfu/g。
According to some embodiments of the invention, the pH of the fermentation liquor is 3.5-3.9.
According to some embodiments of the invention, the premix comprises the following components in weight percent:
according to some embodiment aspects of the invention, the sweetener is one or more of sodium saccharin, neotame. Preferably, the addition amount of the sweetener is the amount equivalent to 80-110 g of sucrose per kg of sucrose sweetness of the fermentation liquid. The addition of a proper amount of sweetener makes the liquid artificial lactic acid sweet and delicious and has excellent palatability.
According to some embodiment aspects of the invention, the preservative is one or more of calcium formate, calcium propionate, sodium benzoate, potassium sorbate.
According to some embodiment aspects of the invention, the stabilizer is one or more of sodium hydroxymethyl cellulose, xanthan gum, pectin, and soybean polysaccharide.
The other technical scheme adopted by the invention is as follows: the preparation method of the liquid artificial milk comprises the following steps:
(1) preparation of fermentation feed liquid
According to the formula, mixing the raw materials of the first component to obtain a first mixed solution, inoculating a fermentation microbial inoculum, and fermenting at 30-37 ℃ for 48-72 hours to obtain a fermentation feed liquid;
(2) preparation of artificial milk
And homogenizing the second mixed solution obtained by mixing the second component with the fermented feed liquid to obtain the liquid artificial milk.
According to some embodiments of the invention, in the step (1), the first mixed solution is sterilized at 90-95 ℃ for 5-10 min before being inoculated with the fermentation inoculant, and then is cooled.
Preferably, the equipment used for cooling is a tubular heat exchanger or a plate heat exchanger, and the cooling is carried out to 30-40 ℃.
According to some example aspects of the invention, in step (1), the first combination of mixing is mixed in a shear tank at a stirring speed of 1500 to 2000r/min for 10 to 20 min.
According to some embodiments of the invention, in the step (1), the fermentation inoculum is seed liquid obtained by expanding and culturing lactic acid bacteria; the mass ratio of the fermentation inoculum to the first component is 2-5: 100.
further, the fermentation inoculum is prepared by the following method:
the lactic acid bacteria are poured and cultured in the presence of 1% CaCO3Culturing the MRS agar culture medium plate at 33-37 ℃ for 20-28 h, then adding the MRS agar culture medium plate into a liquid culture medium, shaking uniformly, and standing and culturing at 33-37 ℃ for 8-12 h to obtain a first-grade seed solution; and (3) taking the primary seed liquid, inoculating the primary seed liquid into a secondary seed culture medium according to the proportion of 5-10%, and culturing under the same condition to obtain a secondary seed liquid serving as a fermentation microbial inoculum.
According to some example aspects of the present invention, in the step (2), before the homogenizing, the second mixed solution is further subjected to an acid adjustment so that the pH of the second mixed solution is 4 to 4.5, and the acidifier for acid adjustment is lactic acid.
Preferably, the pH of the second mixed solution is 4.2 to 4.5.
Preferably, the lactic acid is liquid lactic acid.
According to some embodiment aspects of the invention, in the step (2), the homogenization is performed at 40-45 ℃ and 23 + -1 MPa.
By using the stabilizer and homogenizing the liquid artificial milk during preparation, the liquid artificial milk has fine and smooth mouthfeel, uniform texture and no layering phenomenon, and effectively avoids the phenomenon of uneven nutrient concentration in the using process; the preservative can effectively prolong the shelf life, prevent lactobacillus from abnormally fermenting free amino acid in the premix, prevent high-temperature sterilization from damaging nutrients such as vitamins and the like, and keep the quality of the liquid artificial milk stable; the material liquid obtained after fermentation is added with a proper amount of sweetening agent, and is sour, sweet, tasty and excellent in palatability.
The liquid artificial milk is used for feeding piglets 1-14 days after weaning and gradually transits to solid feed.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
the liquid artificial milk is prepared by mixing the fermentation liquid and the premix, the selected fermentation raw materials comprise whole milk powder, glucose, soy protein isolate, maltodextrin and sucrose, and compared with cereal raw materials, the liquid artificial milk does not contain anti-nutritional factors, has small stimulation to gastrointestinal tracts, is easy to digest and has similar nutritional ingredients to breast milk. The fermentation raw materials used in the invention are used as nutrient media to promote the growth and the propagation of lactic acid bacteria, and the fermented lactic acid bacteria are rich in organic acid, bioactive peptides, lactic acid bacteria and probiotic metabolites thereof, can effectively make up for the insufficient gastric acid secretion of weaned pigs, has the characteristics of balanced nutrition, high absorption rate and the like, can improve the growth performance of the weaned pigs, reduce the diarrhea rate and the death rate, and effectively relieve the weaned stress syndrome of the piglets. The liquid artificial milk has double effects of nutrition and health care.
Detailed Description
The technical solutions of the present invention are described in detail below with reference to specific examples so that those skilled in the art can better understand and implement the technical solutions of the present invention, but the present invention is not limited to the scope of the examples.
Example 1
The liquid artificial milk of the embodiment is composed of the following raw materials: 8% of whole milk powder, 12% of glucose, 2% of isolated soy protein, 3% of sucrose, 1% of maltodextrin, 5% of premix and 69% of softened water.
The liquid artificial milk of the example is prepared by the following method:
(1) preparation of fermentation inoculum
The lactic acid bacteria are poured and cultured in the presence of 1% CaCO3Culturing for 25h at 33-37 ℃ in the MRS agar culture medium plate; picking single colonies which are faster in plate ratio, large in cap-dissolving ring and located at the bottom layer of the plate, placing the single colonies into a first-stage seed culture medium, shaking up, and performing static culture at 33-37 ℃ for 10 hours to obtain a first-stage seed solution; and (3) taking the first-stage seed liquid, inoculating the first-stage seed liquid into a second-stage seed culture medium, wherein the inoculation amount is 8%, and culturing under the same condition to obtain a second-stage seed liquid serving as a fermentation microbial inoculum.
The Lactobacillus is Lactobacillus amylovorus, which is preserved in China center for culture Collection of Industrial microorganisms with the preservation number of CICC 6090.
The formula of the first-level seed culture medium is as follows: 1% beef extract, 1% peptone, 0.4% yeast extract, 0.2% dipotassium hydrogen phosphate, 0.02% magnesium sulfate (MgSO)4.7H2O), 0.005% manganese sulfate (MnSO)4.4H2O), 0.2% ammonium citrate, 2% glucose, 0.5% sodium acetate, 0.1% tween 80, and the balance water.
The secondary seed culture medium comprises the following components in percentage by weight: 8% of whole milk powder, 2% of glucose, 0.4% of yeast extract and the balance of water.
(2) Mixing of fermentation raw materials
Mixing whole milk powder, glucose, soybean protein isolate, sucrose, maltodextrin and softened water in a 1500r/min shear tank for 20min to obtain a mixture;
(3) sterilization and inoculated fermentation
And (3) heating the mixture to 92 ℃, keeping the temperature for 5min, then cooling to 38 ℃ through a plate heat exchanger, inoculating the fermentation bacteria agent in the step (1) for fermentation, wherein the mass ratio of the fermentation bacteria agent to the mixture in the step (2) is 2:100, the fermentation temperature is 34-37 ℃, and the fermentation time is 70 hours, so as to obtain fermentation liquid. The pH value of the fermentation liquid is 3.5-3.9, and the total number of the lactobacillus is more than or equal to 1.0 multiplied by 109cfu/g。
(4) Preparation of premix
Premixing amino acid, vitamins, microelements, sodium glutamate, calcium hydrogen phosphate, ferrous glycinate, sodium chloride, choline chloride, sodium benzoate, saccharin sodium and xanthan gum, adding 5% of the premix into the fermentation liquid, and mixing uniformly.
Wherein, calculated by 100 percent of the total amount of the premix, the premix comprises 75.6 percent of amino acid, 0.3 percent of vitamin, 0.8 percent of trace element, 1.1 percent of sodium glutamate, 7 percent of calcium hydrophosphate, 0.4 percent of ferrous glycinate, 0.5 percent of sodium chloride, 0.8 percent of choline chloride, 8 percent of sodium benzoate, 0.5 percent of saccharin sodium and 5 percent of xanthan gum.
(5) Adjusting acidity and homogenizing
Detecting the pH value of the feed liquid, if the pH value is less than or equal to 4.5, adding no acidifying agent, and if the pH value is greater than 4.5, adding liquid lactic acid to control the pH value of the feed liquid to be 4.2-4.5; homogenizing to obtain liquid artificial milk at 40 deg.C under 23 + -1 MPa.
(6) Package (I)
Packaging with sterile barrel, sealing, and packaging at 5 kg/barrel to obtain final product.
Example 2
The liquid artificial milk of the embodiment is composed of the following raw materials: 9% of whole milk powder, 10% of glucose, 3% of isolated soy protein, 4% of sucrose, 2% of maltodextrin, 4% of premix and 68% of softened water.
The liquid artificial milk of the example is prepared by the following method:
(1) preparation of fermentation inoculum
The lactic acid bacteria are poured and cultured in the presence of 1% CaCO3Culturing for 25h at 33-37 ℃ in the MRS agar culture medium plate; picking single colonies which are faster in plate ratio, large in cap-dissolving ring and located at the bottom layer of the plate, placing the single colonies into a first-stage seed culture medium, shaking up, and performing static culture at 33-37 ℃ for 10 hours to obtain a first-stage seed solution; and (3) taking the first-stage seed liquid, inoculating the first-stage seed liquid into a second-stage seed culture medium, wherein the inoculation amount is 8%, and culturing under the same condition to obtain a second-stage seed liquid serving as a fermentation microbial inoculum.
The Lactobacillus is Lactobacillus amylovorus, which is preserved in China center for culture Collection of Industrial microorganisms with the preservation number of CICC 6090.
The formula of the first-level seed culture medium is as follows: 1% beef extract, 1% peptone, 0.4% yeast extract, 0.2% dipotassium hydrogen phosphate, 0.02% magnesium sulfate (MgSO)4.7H2O), 0.005% manganese sulfate (MnSO)4.4H2O), 0.2% ammonium citrate, 2% glucose, 0.5% sodium acetate, 0.1% tween 80, and the balance water.
The secondary seed culture medium comprises the following components in percentage by weight: 8% of whole milk powder, 2% of glucose, 0.4% of yeast extract and the balance of water.
(2) Mixing of fermentation raw materials
Mixing whole milk powder, glucose, isolated soy protein, sucrose, maltodextrin and softened water in a shearing tank at 1700r/min for 15min to obtain a mixture;
(3) sterilization and inoculated fermentation
And (3) heating the mixture to 90-95 ℃, keeping the temperature for 10min, then cooling to 35 ℃ through a plate heat exchanger, inoculating the fermentation bacteria agent in the step (1) for fermentation, wherein the mass ratio of the fermentation bacteria agent to the mixture in the step (2) is 3:100, the fermentation temperature is 33-36 ℃, and the fermentation time is 64h, so as to obtain fermentation feed liquid. The pH value of the fermentation liquid is 3.5-3.9, and the total number of the lactobacillus is more than or equal to 1.0 multiplied by 109cfu/g。
(4) Preparation of premix
Premixing amino acid, vitamins, microelements, sodium glutamate, calcium hydrogen phosphate, ferrous glycinate, sodium chloride, choline chloride, sodium benzoate, saccharin sodium and xanthan gum, adding 4% of the premix into the fermentation liquid, and mixing uniformly.
Wherein, calculated by 100 percent of the total amount of the premix, 67.9 percent of amino acid, 0.5 percent of vitamin, 1.0 percent of trace element, 0.8 percent of sodium glutamate, 9.0 percent of calcium hydrophosphate, 0.6 percent of ferrous glycinate, 0.6 percent of sodium chloride, 1.0 percent of choline chloride, 12 percent of sodium benzoate, 0.6 percent of saccharin sodium and 6 percent of xanthan gum.
(5) Adjusting acidity and homogenizing
Detecting the pH value of the feed liquid, if the pH value is less than or equal to 4.5, adding no acidifying agent, and if the pH value is greater than 4.5, adding liquid lactic acid to control the pH value of the feed liquid to be 4.2-4.5; homogenizing to obtain liquid artificial milk at 40 deg.C under 23 + -1 MPa.
(6) Package (I)
Packaging with sterile barrel, sealing, and packaging at 5 kg/barrel to obtain final product.
Example 3
The liquid artificial milk of the embodiment is composed of the following raw materials: 10% of whole milk powder, 8% of glucose, 4% of isolated soy protein, 5% of sucrose, 2% of maltodextrin, 3% of premix and 68% of softened water.
The liquid artificial milk of the example is prepared by the following method:
(1) preparing a fermentation inoculum:
the lactic acid bacteria are poured and cultured in the presence of 1% CaCO3Culturing for 25h at 33-37 ℃ in the MRS agar culture medium plate; picking the single colony which is faster in the plate, has large cap-dissolving ring and is positioned at the bottom layer of the plate into a first-level seed culture mediumShaking uniformly, and standing and culturing for 10h at 33-37 ℃ to obtain a first-stage seed solution; and (3) taking the first-stage seed liquid, inoculating the first-stage seed liquid into a second-stage seed culture medium, wherein the inoculation amount is 8%, and culturing under the same condition to obtain a second-stage seed liquid serving as a fermentation microbial inoculum.
The Lactobacillus is Lactobacillus amylovorus, which is preserved in China center for culture Collection of Industrial microorganisms with the preservation number of CICC 6090.
The formula of the first-level seed culture medium is as follows: 1% beef extract, 1% peptone, 0.4% yeast extract, 0.2% dipotassium hydrogen phosphate, 0.02% magnesium sulfate (MgSO)4.7H2O), 0.005% manganese sulfate (MnSO)4.4H2O), 0.2% ammonium citrate, 2% glucose, 0.5% sodium acetate, 0.1% tween 80, and the balance water.
The secondary seed culture medium comprises the following components in percentage by weight: 8% of whole milk powder, 2% of glucose, 0.4% of yeast extract and the balance of water.
(2) Mixing of fermentation raw materials
Mixing whole milk powder, glucose, soybean protein isolate, sucrose, maltodextrin and softened water in a 1800r/min shear tank for 10min to obtain a mixture;
(3) sterilization and inoculated fermentation
Heating the mixture to 90-95 ℃, keeping the temperature for 10min, then cooling to 36 ℃ through a plate heat exchanger, inoculating the fermentation inoculum in the step (1) for fermentation, wherein the mass ratio of the fermentation inoculum to the mixture in the step (2) is 4: 100, fermenting at 33-36 ℃ for 48h to obtain the fermented feed liquid. The pH value of the fermentation liquid is 3.5-3.9, and the total number of the lactobacillus is more than or equal to 1.0 multiplied by 109cfu/g。
(4) Preparation of premix
Premixing amino acid, vitamins, microelements, sodium glutamate, calcium hydrogen phosphate, ferrous glycinate, sodium chloride, choline chloride, sodium benzoate, saccharin sodium and xanthan gum, adding 3% of the premix into the fermentation liquid, and mixing uniformly.
Wherein, calculated by 100 percent of the total amount of the premix, the premix comprises 61.2 percent of amino acid, 0.7 percent of vitamin, 1.0 percent of trace element, 0.5 percent of sodium glutamate, 10 percent of calcium hydrophosphate, 0.8 percent of ferrous glycinate, 1.0 percent of sodium chloride, 2.0 percent of choline chloride, 14 percent of sodium benzoate, 0.8 percent of saccharin sodium and 8 percent of xanthan gum.
(5) Adjusting acidity and homogenizing
Detecting the pH value of the feed liquid, if the pH value is less than or equal to 4.5, adding no acidifying agent, and if the pH value is greater than 4.5, adding liquid lactic acid to control the pH value of the feed liquid to be 4.2-4.5; homogenizing to obtain liquid artificial milk at 45 deg.C under 23 + -1 MPa.
(6) Package (I)
Packaging with sterile barrel, sealing, and packaging at 5 kg/barrel to obtain final product.
Example 4
The liquid artificial milk of the embodiment is composed of the following raw materials: 8% of whole milk powder, 13.5% of glucose, 0.5% of isolated soy protein, 2.5% of sucrose, 0.5% of maltodextrin, 6% of premix and 69% of softened water.
The liquid artificial milk of the example is prepared by the following method:
(1) preparing a fermentation inoculum:
the lactic acid bacteria are poured and cultured in the presence of 1% CaCO3Culturing for 25h at 33-37 ℃ in the MRS agar culture medium plate; picking single colonies which are faster in plate ratio, large in cap-dissolving ring and located at the bottom layer of the plate, placing the single colonies into a first-stage seed culture medium, shaking up, and performing static culture at 33-37 ℃ for 10 hours to obtain a first-stage seed solution; and (3) taking the first-stage seed liquid, inoculating the first-stage seed liquid into a second-stage seed culture medium, wherein the inoculation amount is 8%, and culturing under the same condition to obtain a second-stage seed liquid serving as a fermentation microbial inoculum.
The Lactobacillus is Lactobacillus amylovorus, which is preserved in China center for culture Collection of Industrial microorganisms with the preservation number of CICC 6090.
The formula of the first-level seed culture medium is as follows: 1% beef extract, 1% peptone, 0.4% yeast extract, 0.2% dipotassium hydrogen phosphate, 0.02% magnesium sulfate (MgSO)4.7H2O), 0.005% manganese sulfate (MnSO)4.4H2O), 0.2% ammonium citrate, 2% glucose, 0.5% sodium acetate, 0.1% tween 80, and the balance water.
The secondary seed culture medium comprises the following components in percentage by weight: 8% of whole milk powder, 2% of glucose, 0.4% of yeast extract and the balance of water.
(2) Mixing of fermentation raw materials
Mixing whole milk powder, glucose, soybean protein isolate, sucrose, maltodextrin and softened water in a 1500r/min shear tank for 10min to obtain a mixture;
(3) sterilization and inoculated fermentation
Heating the mixture to 90-95 ℃, keeping the temperature for 10min, then cooling to 33-35 ℃ through a plate heat exchanger, inoculating the fermentation inoculum in the step (1) for fermentation, wherein the mass ratio of the fermentation inoculum to the mixture in the step (2) is 5: 100, fermenting at 33-35 ℃ for 50h to obtain the fermented feed liquid. The pH value of the fermentation liquid is 3.5-3.9, and the total number of the lactobacillus is more than or equal to 1.0 multiplied by 109cfu/g。
(4) Preparation of premix
Premixing amino acid, vitamins, microelements, sodium glutamate, calcium hydrogen phosphate, ferrous glycinate, sodium chloride, choline chloride, sodium benzoate, saccharin sodium and xanthan gum, adding 6% of the premix into the fermentation liquid, and mixing uniformly.
Wherein, calculated by 100 percent of the total amount of the premix, the premix comprises 76.6 percent of amino acid, 0.3 percent of vitamin, 0.3 percent of trace element, 0.9 percent of sodium glutamate, 8 percent of calcium hydrophosphate, 0.5 percent of ferrous glycinate, 1.0 percent of sodium chloride, 1.0 percent of choline chloride, 7 percent of sodium benzoate, 0.4 percent of saccharin sodium and 4 percent of xanthan gum.
(5) Adjusting acidity and homogenizing
Detecting the pH value of the feed liquid, if the pH value is less than or equal to 4.5, adding no acidifying agent, and if the pH value is greater than 4.5, adding liquid lactic acid to control the pH value of the feed liquid to be 4.2-4.5; homogenizing to obtain liquid artificial milk at 45 deg.C under 23 + -1 MPa.
(6) Package (I)
Packaging with sterile barrel, sealing, and packaging at 5 kg/barrel to obtain final product.
Application examples
A comparison test is carried out by adopting the liquid artificial milk obtained in examples 1-4 and a creep feed (Anyou brand 102 artificial milk), 240 Du grown healthy weaned piglets of about 21 days are selected and randomly divided into 5 groups according to the principles of similar body weight, similar genetic basis and half sex, each group is provided with 6 repetitions (circles), each repetition is 8, and the test period is 21 days to 31 days (11 days).
The feeding scheme is as follows: feeding piglet creep feed granules in the whole process of the control group; and (3) feeding liquid artificial milk 1-5 days after weaning, reducing the feeding amount of the liquid artificial milk to 80%, 70%, 60%, 40% and 20% of the feeding amount of the liquid artificial milk from 6 days to 10 days, feeding the creep feed freely in a test period, adding part of the creep feed granules into the liquid artificial milk, and completely feeding the piglet feed creep feed granules in 11 days.
During the test, the equipment and conditions of each pigsty are consistent, the ground is a feces leaking plastic floor, and other management such as free food and water intake, insect expelling, disinfection, immunity and the like is performed according to the normal management method of the piggery. Weaned piglets were recorded for feed intake, daily gain, diarrhea rate and mortality, and the test results are shown in table 1.
Table 1 shows the growth of weaned piglets fed with the liquid milk replacers and the creep feed of examples 1-4
| Group of | Control group | Example 1 | Example 2 | Example 3 | Example 4 |
| 21 day old body weight (kg/head) | 6.15 | 6.10 | 6.20 | 5.90 | 6.0 |
| 31 day old body weight (kg/head) | 7.58 | 7.97 | 8.18 | 7.66 | 7.98 |
| Feed intake ADFI milk replacer (g/head. day) | 157 | 160 | 162 | 150 | 165 |
| Liquid artificial milk feed intake ADFI (g/head. day) | 0 | 222 | 220 | 200 | 190 |
| Average daily gain ADG (g/head. day) | 130 | 170 | 180 | 160 | 180 |
| Rate of diarrhea/%) | 9.4 | 0 | 0 | 2.1 | 2.1 |
| Mortality rate/%) | 4.2 | 0 | 0 | 0 | 0 |
As can be seen from Table 1, compared with the feeding mode of feeding the creep granular feed, the mode that the weaned pigs feed the liquid artificial milk and gradually transit to the creep granular feed can improve the daily gain of the piglets, reduce the diarrhea rate and the death rate, improve the production performance and effectively relieve the weaned stress of the piglets.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
Claims (10)
1. The liquid artificial milk for relieving the weaning stress of the piglets is characterized in that: the raw material formula of the artificial milk comprises fermented feed liquid obtained by fermenting a first component and a second component, wherein the second component accounts for 2-6% of the total mass of the artificial milk,
the raw material formula of the first component comprises the following components in percentage by weight:
5-11% of whole milk powder;
5-15% of glucose;
0.5-5% of soybean protein isolate;
0.1-5% of maltodextrin;
0.5-5% of sucrose;
the balance of water;
the second component is premix.
2. The liquid artificial milk for alleviating piglet weaning stress according to claim 1, wherein: the fermentation microbial inoculum adopted by the fermentation is seed liquid obtained by enlarged culture of lactobacillus, and the lactobacillus is lactobacillus amylovorusLactobacillus amylovorusThe strain is preserved in China center for culture Collection of Industrial microorganisms with the preservation number CICC 6090.
3. The liquid artificial milk for alleviating piglet weaning stress according to claim 2, wherein: the total number of lactobacillus in the fermented feed liquid is more than or equal to 1.0 multiplied by 109cfu/g。
4. The liquid artificial milk for alleviating piglet weaning stress according to claim 1, wherein the premix comprises the following components in percentage by weight:
60-80% of amino acid;
0.1-1% of vitamin;
0.1-1% of trace elements;
0.5-5% of sodium glutamate;
1-10% of sodium hydrogen phosphate;
0.1-1% of ferrous glycinate;
0.1-1% of sodium chloride;
0.5-5% of choline chloride;
0.1-1% of a sweetening agent;
5-15% of a preservative;
1-10% of a stabilizer.
5. The liquid artificial milk for alleviating piglet weaning stress according to claim 4, wherein: the sweetener is one or more of saccharin sodium and neotame; the preservative is one or more of calcium formate, calcium propionate, sodium benzoate and potassium sorbate; the stabilizer is one or more of sodium hydroxymethyl cellulose, xanthan gum, pectin and soybean polysaccharide.
6. A method of producing liquid artificial milk according to any one of claims 1 to 5, characterized in that: the preparation method comprises the following steps:
(1) preparation of fermentation feed liquid
According to the formula, mixing the raw materials of the first component to obtain a first mixed solution, inoculating a fermentation microbial inoculum, and fermenting at 30-37 ℃ for 48-72 hours to obtain a fermentation feed liquid;
(2) preparation of artificial milk
And homogenizing the second mixed solution obtained by mixing the second component with the fermented feed liquid to obtain the liquid artificial milk.
7. The method of claim 6, wherein: in the step (1), the first mixed solution is sterilized at 90-95 ℃ for 5-10 min before being inoculated with the fermentation inoculum, and then is cooled.
8. The method of claim 6, wherein: in the step (1), the fermentation inoculant is seed liquid obtained by enlarged culture of lactic acid bacteria; the mass ratio of the fermentation inoculum to the first component is 2-5: 100.
9. the method of claim 6, wherein: in the step (2), before homogenizing, the second mixed solution is subjected to acid adjustment to enable the pH of the second mixed solution to be 4-4.5, and the acidifier for acid adjustment is lactic acid.
10. The method of claim 6, wherein: in the step (2), the homogenization is carried out at 40-45 ℃ and 23 +/-1 MPa.
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