May I ask if the rice bran is the same thing?

Because of the rice. Depending on the processing method, rice bran can be divided into rice hulls and rice bran.

Rice Bran) and rice mill by-product. Bran is rice processed brown rice.

When the chaff (glume shell) flour is shed, the amount of which is about 20% of the mass of rice, crude fiber, of which lignin.

The digestible energy (cow mj woman, pig mj k) is very low, and the digestible protein is negative, which is pure roughage. Rice bran is a by-product of brown rice refined into polished rice, which is composed of seed coat, aleurone layer, embryo and a small amount of endosperm, accounting for 6% to 8% of rice. Rice bran is not only used as feed, but also for its high fat content, and humans can also extract cooking oil from rice bran.

Rice bran that has not been pressed for oil is easy to be rancid because of its high content of unsaturated fat, so it is easy to be rancid and not easy to preserve. There are two types of bran, one is a mixture of rice husk (chaff), broken rice (broken rice) and rice bran separated from rice milled rice by a processing technology, this bran accounts for about 25%-30% of rice, its nutritional value is between bran and rice bran, and the digestion of dry matter is mj kg for sheep and mj kg for pigs, so it should belong to roughage. The other is to process and separate the rice bran and the chaff artificially mixed, according to the different mixing ratios, it can be divided into 19 bran, 28 bran, 37.

Bran, etc. The composition and nutritional value of the bran depend on the ratio of chaff to rice bran, and the higher the proportion of bran, the worse the nutritional value. Aggregate bran with a high proportion of chaff should belong to roughage.

Rice bran has a high oil content and is not easy to preserve, and the rice bran after oil extraction is defatted rice bran (defatted rice bran).

The bran is the outermost layer of rice, which is the husk of rice, and the crude fiber is high; Rice bran is a seed coat plus germ and is high in fat.

Husk bran is the outermost layer of rice is the rice husk, rice bran is the layer between the rice husk and rice, and the whole bran is the husk and rice bran are not separated.

Ji kang. Didn't get it.

Why did you go to class :6f:

Rice bran, rice bran, oil bran, shell bran, rice bran meal, bran meal, whole rice bran, skimmed rice bran, husk flour rice bran = whole rice bran = oil bran.

Rice bran meal = skimmed rice bran = bran meal.

Bran = husk bran = husk powder.

It's all chaff... The varieties are not the same. Could it be that the first word is different?

Rice bran is divided into three categories: coarse bran (chaff), fine bran (the bran produced by brown rice processing into polished rice is also called rice bran, fine rice bran, oil bran) and unified bran (the bran has both chaff and rice bran, so it is also called mixed bran or rice bran, that is, the rice bran generally referred to is the unified bran).

Oil bran is fine rice bran or full-fat rice bran, which contains a lot of oil! After the whole fat rice bran is degreased, it is called defatted rice bran.

Bran meal, rice bran meal, in some places, the defatted rice bran is called rice bran meal, referred to as bran meal.

Bran powder: Beating the bran into powder is called bran powder. General refers to bran powder. The rice bran is already very fine as soon as it is produced, and it does not need to be powdered again.

In a piece of corn, it can be divided into endosperm, germ, skin and base according to its location.

The endosperm contains starch and bran powder.

The ingredients contained in the germ are mostly fat and protein, so the industry uses the germ to extract corn oil. The germ after the corn oil is pumped is called germ meal. Corn can be called corn meal.

Corn gluten meal (corn gluten meal) is a product of corn kernels removing the germ, skin (including base) and corn starch, so it is rich in protein, heat and vitamin A, and is an excellent raw material for chicken and fish feed.

Corn gluten feed (CGF) is the product of corn kernels after removing the germ, corn bran and corn starch in the wet processing process, and adding corn maceration solution, so it includes the husk, base and soluble nutrients dissolved in corn maceration solution.

Corn husks are the husks of corn.

The method of processing bran is as follows: processing 150 kg of bran flour, adding a package of "roughage degrader" kg of corn flour (you can appropriately increase the amount of corn, in principle, the more the better, you can also use wheat flour, rice flour, starch, etc.), 30 kg of soybean meal (peanut bran, vegetable meal can also be used, if it is a raw material of cotton rapeseed meal, it is required to ferment for at least 10 days to remove cotton rapeseed meal toxins), 600 grams of salt, 150-300 kg of water (the specific amount of water added is kneaded into a ball by hand, If there is water from the finger seam print, pay attention to warm water in winter, if your bran is crushed finely, the higher the water absorption, the better the effect of treatment), mix evenly cover or seal fermentation, 2 days in summer, 5 10 days in winter, if time permits, it is best to ferment for more than 3 days, sealed can be stored for a long time (can be stored for more than a year).

Precautions: The bran is a relatively loose material, so it must be compacted and tightly pressed when batching, and strictly sealed to eliminate the air inside and ensure that the fermentation is carried out well.

After the treatment, the bran can smell the sweet aroma and wine aroma, and is used to feed pigs, chickens, ducks, geese and herbivores. When feeding, an appropriate amount of multivitamins was added, and the amount of Kinsey vitamin was added to 25 grams per 100 kg of treated bran.

The results of the feeding were encouraging, and the animal manure after the test was no different from the full diet, and there was very little intact bran, proving that the processed bran was largely well digested and absorbed by the animals. We already plan to directly link this treatment technology to the bran processing plant and the bran distribution department, and the market prospect is broad.

This technology is also suitable for the treatment of corn straw and other crop straws, rice bran, peanut shells (to be crushed), soybean straw, sawdust (non-toxic, no peculiar smell), etc., which can greatly improve the digestion and absorption rate of rice bran and peanut shells, and significantly improve nutrition. The processing and fermentation methods for these materials are similar.

If it is to be stored for a long time, it should be sealed strictly, and compacted and compacted, and the air in the packaging bag should be discharged as much as possible, so that it can not only be stored for a long time, but also in the process of preservation, degradation is still going on, and after a long time, the digestion and absorption rate is better and the nutrition is better. This is also the principle of other solid fermentation residues, of course, the premise is to ensure that the sealing is strict, and no air leaks into the material, the longer the time, the better the quality and better nutrition (but in actual production, many users can not guarantee that the sealing is strict, the so-called sealing is completely isolated from the outside air to reach a vacuum state), under the strict sealing measures, even if the feed is stored for one year is very intact, the longer the preservation time, the more mellow the palatability, and the acidity will not rise.

Bran is a by-product of rice, wheat and other cereal grains after processing, which is divided into 37 bran and 28 bran, which belong to bran bran. But it is different from rice bran and wheat bran: first, its crude protein content is low, only about 5 (5 4 4 4), which is equivalent to the protein content of straw, higher than that of water peanuts and water hyacinth.

The second is from the total energy measurement, it is similar to rice bran, bran, etc., but its crude fiber content is as high as 31 35, its digestion and absorption rate is only about 20 of rice bran, and the nutritional value is not high.

Hello! What do you do with fermented bean dregs, now that microorganisms have developed, the effect of fermented bean dregs is very good, many people on our side use the fermented bean dregs of Nongshengle feed fermentation broth, which is used for feed, and the specific fermentation method:

Raw materials: 1000 kg of wet bean dregs, 50 kg of wheat bran (corn flour or bran, etc.), 2 kg of brown sugar. 4 kg of Nongshengle feed fermentation broth. (You can ferment as many materials as you want, and you can match the ingredients according to this ratio).

Operation steps: 1. First dilute 4 kg of feed fermentation broth with 20 kg of water. Then mix well with 50 kg of wheat bran, and the humidity is about 50% (judging standard, grab a handful with your hands, hold it hard to form a lump, and hold it hard, and it feels wet between your fingers, but no water drips down).

2. Melt brown sugar with about 100 kg of water (the specific amount of water consumption depends on the dryness and humidity of the bean dregs).

3. Then sprinkle the mixed wheat bran evenly in 1000 kg of bean dregs, sprinkle it again, spray the brown sugar water that has melted it again, (if possible, you can use a mixer to stir, and it is completely okay to stir it manually).

4. After stirring evenly, put it in a sealed container (woven bag, tank, barrel, fermentation tank, etc.) and compact and seal it for fermentation for 3 to 5 days.

Manifestations of successful fermentation:

Feel: High-quality fermented feed feels very loose in the hand, and the texture is soft and moist. Sticky or sticky to a piece, and loose but dry and coarse, are all bad feed.

Look: The feed color of high-quality fermented green corn straw is olive green, and the wheat straw is golden brown. If it is brown or dark green, it is of poor quality.

Smell: high-quality fermented feed has a mellow and fruity smell, and has a weak sour taste, if there is a strong sour taste, it indicates that there is too much acetic acid, which is caused by too much moisture and high temperature fermentation. If there is a rancid smell or musty smell, it cannot be fed.

Precautions for fermented feed:

After fermentation, if the feed is to be stored for a long time, it should be sealed strictly, and compacted and compacted, and the air in the packaging bag should be discharged as much as possible, so that it can not only be stored for a long time, but also in the process of preservation, degradation should be carried out, and after a long time, the digestion and absorption rate is better and the nutrition is better. The same principle is true for other solid fermented residues, of course, the premise is that the seal is tight, and no air leaks into the material, the longer the time, the better the quality and the better the nutrition.

A box of 12 bottles of Nongshengle feed fermentation liquid, a bottle of 1 kg weight, retail 220 yuan a box, a box of bacterial liquid can ferment 3 tons of bean dregs feed, EM bacterial liquid can be used directly when taken back, suitable for small-scale customers and first-time users. If the amount is large, it is recommended to use feed fermentation bacteria and cultivate EM bacteria liquid by yourself. A bottle of strains costs 30 yuan, and you can cultivate a box of strain liquid.

A box of 6 bottles of strains, 180 yuan.

Hope these are useful to you.

Okara needs to be fermented when making fertilizer, and the following method is the best way to make it.

Method of fermenting okara into flower fertilizer:

1. Buried fermentation is to bury the bean dregs in the potting soil, cover the bean dregs with a soil layer, and let the bean dregs ferment naturally in the soil. When the temperature is high, it can ferment well in a month or two, and when the temperature is low, it takes more time. The fermented okara is mixed with soil and used as a base fertilizer, and the effect is very good.

It should be noted that there will be many small flying insects flying out of the soil during the fermentation process, so it is necessary to sprinkle a certain proportion of insecticide in the soil, or use a container with a lid to avoid the appearance of flying insects.

2. The fermentation of okara in water is the same as making soybean fertilizer, which is to put the okara in a container with water for fermentation. Don't overfill the container and don't close the bottle too tightly, because a lot of gas will come out during the fermentation process, and it is easy to burst the container if the gas is not discharged in time.

Soaking in water for fermentation is relatively easy to operate and will not cause flying insects, but the taste of fertilizer water is very "terrible". In order to avoid being smoked by the terrible taste, you can start fermenting by chopping some orange peel and putting it in a container to ferment together, and the terrible taste will be greatly reduced. The fermented oka fertilizer is diluted to a certain proportion with water when used, and applied to flowers and plants every once in a while, which is very beneficial to the growth of leaves and flowering plants.

(1) Do not use bean dregs that have been moldy and spoiled, or have a peculiar smell.

2) When stacking and loading the pool, it should be sealed and does not need to be pressed.

3) The fermentation is good, and the material should not be exposed for too long when taking the material, so as not to cause the fermentation material to deteriorate.

4) Store in a cool and dry place, the fermented materials should be sealed strictly, and compacted, and the air in the bag should be discharged as much as possible, which can be stored for a long time, and in the process of preservation, degradation should be carried out, after a long time, the digestion and absorption rate is better, the nutrition is better, and it can also be dried and stored in the tank.

5) The control of fermentation time, the okara is rich in protein, the fermentation time is too short, the protein in the okara is not easy to decompose, the time is too long, the nutrients in the okara will be consumed in large quantities, the fermentation time of the general bean dregs is controlled at 3 5 days, and the sour flavor can come out.

Today I will give you a detailed review of the fermentation feed method of dried okara and fresh okara, note: there is a difference between dried okara and fresh okara fermentation, if you have the experience of fermentation failure, it may be because of this reason!

Fermentation Method:

5) Operating procedures:

Prepare 1000 kg of fermentation raw materials according to the ratio, which is the fermentation raw materials for use;

Pour 3-5 kg of Nongshengle EM bacterial liquid starter into 350 kg of water to dilute and stir evenly, the dilution water is best for well water or river water, if it is tap water, please leave it for 24 hours before use;

If you have a mixer: you can mix the manure for 2 minutes, then pour in the fermentation broth dilution and stir for 6 minutes; No mixer: stir with a shovel according to the principle of less to more, that is, first pour the fermentation broth dilution into a small amount of fermentation raw materials and stir evenly until there are no lumps, and then pour a small amount of stirred fermented raw materials into the remaining fermentation raw materials and stir evenly until there are no lumps; (Note:.)

Depending on the degree of dryness and wetness of the fermentation raw materials, increase or decrease the amount of water used for dilution, the diluted fermentation broth water should be about 35% of the fermentation raw materials, mixed into a ball held by hand, the fingers see the water but do not drip water droplets, and it is better to let go and disperse. Note: More water is easy to acid, less fermentation impermeable.

If the fermentation raw material is wet, the amount of water used for dilution should be reduced. ）

Put the mixed fermentation raw materials into a plastic container or cement pool (or a plastic film for the soil pit pad), and finally fill it with compaction, seal it with plastic film after exhausting the air, it must be completely sealed, the suitable temperature is 25-35, and the fermentation is 5-10 days (generally 5 days in summer, 7 days in spring and autumn, and 10 days in winter), pay attention to the temperature and time to master, until there is no smell containing the smell of wine, that is, the fermentation is successful.

Uses after fermentation of manure:

1. It can be used to breed fish and shrimp, without polluting water quality, and can be used as fish and shrimp feed, and can be used as fertilizer and aquatic products;

2. It can be used to breed mealworms, fly maggots and earthworms to establish an ecological breeding model;

3. It can make biological organic fertilizers such as planting and flowers.

4. Manure fermentation to make organic fertilizer can enhance the disease resistance of crops.