啤酒糟养鸭资料集锦（Beer duck data collection）.docVIP

啤酒糟养鸭资料集锦（Beer duck data collection） Beer duck data collection Have spent a lot of time, a search of beer lees in online information. Here are some more valuable information outlined, for your reference. Beer is not the true sense of the lees, because it is the saccharification process of beer malt factory, filter residue after filtration is obtained directly, there is no worse after fermentation, so the higher energy, brewers sugar high, rich in nutrients, but also because of this, it is easy to deterioration and rancidity so, fresh beer must as soon as possible back to the farm, timely fermentation and sealing treatment. Analysis of nutritional value of beer residue The main by-products produced in beer production are beer cake, malt root, beer cake, beer yeast and so on. 1. beer dregs: the moisture content of raw beer is about 80%, so it is usually dried. Beer meal crude protein after drying was 22% ~ 27%, the other containing 6% ~ 8% of crude fat, soluble nitrogen content is 39% ~ 43%, which is mainly the chitosan. The composition of minerals is roughly the same as that in raw barley, with less calcium and more phosphorus, and because of the decomposition of carbohydrates, the amount of crude ash is greater than that in raw materials. 2. malt root: the composition of malt root is similar to beer dregs, but the content of crude fat is less. Crude protein content is about 25%, but 1 / 3 of them are ammonification, and their nutritional value is not high. Contains an alkaloid that is bitter and bitter. In addition, digestive enzymes such as amylase, malt, enzyme, protease and protease are found in malt roots to help the digestion of livestock o. The mineral component is the same as that of the beer cake, but less calcium and phosphorus. 3. hops meal: Beer flower meal contains protein from malt, precipitation, which has a bitter taste, low digestibility, the protein content is about 20%. 4. beer yeast: beer yeast contains 75% to 85% moisture, drying its moisture to