| With the continuous extension of the tea industry chain, a large number of tea profound processing enterprises were set up. A great amount of tea waste was produced in tea profound processing companies. The tea waste did not utilized caused environmental pollution and waste of resources, and the research of tea waste utilization gained more and more attention. The main nutritional components in tea waste of 7 varieties main Fujian tea was analyzed in this paper. The optimal technique to improve the feed nutritional value of products by the method of solid state fermentation and fungus cultivation was researched. The technique of Ganoderma lucidum and Pleurotus ostreatus used tea waste instead of sawdust ingredient was studied. A new way for the tea waste utilization was put out, and the main results are as follows.1. Tea waste nutrient analysis and nutritional value evaluation.The contents of tea waste nutrition of main tea varieties in Fujian was analyzed in the paper, the results showed that:(1) The crude protein, crude fiber, crude fat and ash content of tea waste depended on the season of tea raw materials. The tea waste protein content of spring shoots was significantly higher than that of autumn shoots, and the crude fiber, crude fat and ash of spring shoots was higher than that of autumn shoots. (2) The crude protein of tea waste:Tieguanyin tea had the highest crude protein content of spring shoots, which was 27.53%～31.70%. The Fuyun No.6 tea had the highest crude protein content of autumn shoots, which was 16.90%～24.20%. (3) The crude fiber of tea waste:Fuding white tea had the highest crude fiber content of spring shoots, which was 17.56%～24.01%. Rougui tea had the highest crude fiber content of autumn shoots, which was 20.20%～25.20%. (4) The crude fat of tea waste: Rougui tea had the highest crude fat content of spring shoots, which was 0.78%～ 1.13%, Benshan tea had the highest crude fat content of spring shoots, which was 0.83%～1.11%. (5) The ash of tea waste:Tieguanyin tea had the highest ash content of spring shoots, which was 2.91%～3.44%. Huangdan tea had the highest ash content of autumn shoots, which was 3.28%～4%. (6) The mineral element content of tea waste was varied among different season, the tea waste was rich in elements of Ca, Mn, Zn and Fe. The content of mineral elements such as Ca, Mn, Ba, Mg, Al and Sr was higher in autumn shoots, while the contents of Pb, Se, Cu, Cr and K were higher in spring shoots. (7) The hydrolysis amino acids composition:The total amino acid content of spring shoots was 31.38%～36.46%, and the essential amino acids content was12.61%～14.99%. The total amino acid content of autumn shoot was 21.42%～27.59%, and the essential amino acids content was 8.27%～11.31%. The hydrolyzed amino acids contents diversity among tea varieties were not significantly, but hydrolyzed amino acids contents of spring shoots was higher than that of autumn spring.17 kinds of amino acids had been detected in tea waste, and Glutamic acid content was the highest, followed by the leucine acid, and cysteine acid was the lowest. The essential amino acids was 38.81%～41.47% of the total amino acid amount.Based on analyzed of main nutritional components of tea waste, the nutrition value of tea waste was evaluated by ratio coefficient of amino acid as the key factors. The result showed that:the content of essential amino acids in tea waste was higher than FAO/WHO standard and eggs standard, excepting for methionine and cysteine which was the first limited amino acid. The mean value of SCR is 60.41, better than corn and bran, close to soybean and fish meal.2. Study on feed processing technology and the comprehensive utilization(1) Study on the solid-state fermentation technique for processing tea waste feed.The tea waste solid-state fermentation condition was discussed in this paper, and the optimum proportions of bacterium in tea waste was studied. The results showed that, the optimal proportion of Bacillus subtilis to Aspergillus niger was 2:1:1.The optimal technique of solid-state fermentation was studied by the Response Surface Method. The two multiple regression model of concentrating protein content in solid-state fermentation product was formula, i.e.,The crude protein content (%)=33.64-0.29A-0.16B+0.19C-0.038D-0.27AB +0.14AC+0.083AD-0.11BC+0.018BD+0.029CD-2.12A2-1.45B2-1.55C2-1.84D2.A was the added nitrogen source amount, B was fermentation temperature, C was fermentation time, and D was moisture content.The factor order of effecting the crude protein content was following, added nitrogen source amount, fermentation time, fermentation temperature and moisture content. The best technique for solid-state fermentation of tea waste was:added nitrogen source amount of 2.2%, moisture content of 54.8%, fermentation at 31.7℃ for 5.2d.(2) Study on the technology of edible fungi cultivation and the residues nutritional value evaluation.The tea waste was used as the base material in mushroom cultivation of Ganoderma lucidum and Pleurotus ostreatus. Because of the mycelia growth in the cultivation material, accompany with mushroom harvesting, the content of crude protein and other nutrients in the residue was increased. The results showed that, tea waste could partly replace woody material used in Ganoderma lucidum and Pleurotus ostreatus cultivation. The crude polysaccharide and crude protein content of sporophore which cultivated by tea waste material formula was significantly higher than that of the traditional material output. The cultivated base material has higher nutritive value, also.Considering, the formula of Ganoderma lucidum cultivation was formula C (tea waste content was 48% in the base material), which the crude protein content of cultivation residue is higher (18.6% of tea waste), and the quality and yield of mushroom of Ganoderma lucidum was greatly increase than that of formula A(tea waste content was 78% in the base material) and formula B(tea waste content was 64% in the base material). The formula of Pleurotus ostreatus cultivation could be formula C and formula D. The formula C residue was rich in crude protein content, and the quality and yield of mushroom was very close to CK formula. The crude protein content in formula D residue was slightly less than formula C, but the quality and productivity of the mushroom was better than that of CK formula. So the formula D could be adopted in popular production and cultivation.In the growth process of Ganoderma lucidum and Pleurotus ostreatus, not only matrix protein content and the water soluble substance would increased, matrix cellulose and lignin that could not be digested by animals would also degraded by the enzymes that secreted by mycelium. So the feed nutritional value was increased by the process of tea waste fungi cultivation. |
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