Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of natural pet flavoring agent

A technology for flavoring agents and pets, which is applied in the field of preparation of natural pet flavoring agents, can solve the problems of cumbersome, single, and single meat flavor in pet food preparation, and achieve the effects of increasing palatability, improving interest, and full meat flavor.

Active Publication Date: 2013-01-30
成都大帝汉克生物科技有限公司
View PDF9 Cites 28 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pet food is mostly compound flavors, such as beef, chicken, seafood, pork, fish and other flavors, while the current pet flavors are all single flavors
Single flavoring agent, single meat flavor; and when preparing pet food, it is necessary to spray multiple single flavoring agents, which makes the preparation of pet food very cumbersome

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The various raw materials and their mass parts used are: beef enzymatic solution: 10 parts; chicken enzymatic solution: 20 parts; pork enzymatic solution: 20 parts; fish enzymatic solution: 10 parts; shrimp enzymatic solution Glucose: 4 parts; Xylose: 4 parts; L-cysteine ​​hydrochloride: 0.5 parts; Glutamic acid: 5 parts; Yeast extract: 1 part; Thiamine: 0.1 parts; Ginger: 0.2 parts; star anise: 0.2 parts; pork fat: 5 parts.

[0029] The pet flavoring agent is obtained by comprising the following steps:

[0030] Grind fresh beef, add papain and lipase at 0.1% of the mass of the beef, and enzymolyze it for 1.5 hours at 40°C and a pH value of 6 to obtain the beef enzymatic hydrolyzate, the mass ratio of papain and lipase The ratio is 2:1; mince fresh chicken, add papain and lipase of 0.1% of the mass of the chicken, and enzymolyze it for 1.5 hours at 40°C and pH 6 to obtain chicken enzymatic solution, papain and fat The mass ratio of the enzyme is 2:1; fresh pork is min...

Embodiment 2

[0037] The various raw materials and their mass parts used are: beef enzymatic solution: 20 parts; chicken enzymatic solution: 15 parts; pork enzymatic solution: 15 parts; fish enzymatic solution: 22 parts; shrimp enzymatic solution : 10 parts; Glucose: 4 parts; Xylose: 2 parts; L-cysteine ​​hydrochloride: 1.5 parts; Glycine: 2.5 parts; Yeast extract: 4 parts; Thiamine: 0.3 parts; Anise: 0.3 parts; fennel: 0.4 parts; chicken fat: 3 parts.

[0038] The pet flavoring agent is obtained by comprising the following steps:

[0039]Grind fresh beef, add 0.1% papain and lipase of beef mass respectively, and enzymolyze it for 0.5h at 55°C and pH value of 8 to obtain beef enzymatic hydrolyzate, the mass ratio of papain and lipase The ratio is 1:1; mince fresh chicken, add papain and lipase of 0.1% of the mass of the chicken respectively, and enzymolyze it for 0.5h at 55°C and a pH value of 8 to obtain chicken enzymatic hydrolyzate, papain and fat The mass ratio of the enzyme is 1:1; f...

Embodiment 3

[0046] The various raw materials and their mass parts used are: beef enzymatic solution: 23 parts; chicken enzymatic solution: 14 parts; pork enzymatic solution: 13 parts; fish enzymatic solution: 20 parts; shrimp enzymatic solution : 12 parts; Glucose: 2.5 parts; Xylose: 2.5 parts; L-cysteine ​​hydrochloride: 1 part; Glycine: 2 parts; Glutamic acid: 2 parts; Yeast extract: 3 parts; Thiamine Vegetables: 0.5 parts; Ginger: 0.2 parts; Garlic: 0.3 parts; Beef tallow: 4 parts.

[0047] The pet flavoring agent is obtained by comprising the following steps:

[0048] Grind fresh beef, add 0.1% papain and lipase of the mass of beef, and enzymolyze it for 0.5h at 45°C and pH 7 to obtain beef enzymatic hydrolyzate, the mass ratio of papain and lipase The ratio is 1.5:1; mince fresh chicken, add papain and lipase of 0.1% of the mass of the chicken, and enzymolyze it for 0.5h at 45°C and pH 7 to obtain chicken enzymatic hydrolyzate, papain and fat The mass ratio of the enzyme is 1.5:1; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a natural pet flavoring agent. The preparation method comprises the following steps of: firstly, preparation of meat enzymolysis liquids: a beef enzymolysis liquid, a chicken enzymolysis liquid, a pork enzymolysis liquid, a fish enzymolysis liquid and a shrimp meat enzymolysis liquid; secondly, sequentially adding the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid, the shrimp meat enzymolysis liquid, reducing sugar, amino acid, L-cysteine monohydrochloride, yeast extract, thiamin, spice and grease into a reaction kettle, fully mixing, evenly blending, heating to 90-125 DEG C for thermal reaction for 1-2 hours, cooling to 40-55 DEG C after the reaction is completed, and filtering through a 40-50-mesh sieve to obtain the natural pet flavoring agent. The preparation method of the natural pet flavoring agent provided by the invention adopts the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid and the shrimp meat enzymolysis liquid for simultaneous Maillard reaction, and the obtained natural pet flavoring agent is natural in flavor, mellow in taste and meaty, improves the palatability of pet foods, and increases the interest of pets in foods and the food intake of the pets.

Description

technical field [0001] The invention belongs to the technical field of food auxiliary materials and food auxiliary material processing, and in particular relates to a preparation method of a natural pet flavoring agent. Background technique [0002] Pets have a sensitive sense of smell and taste, and are much more sensitive to the flavor and taste of food than humans. The application of pet flavoring agent in pet food can increase the palatability of pet food, improve the flavor of pet food, increase the recognition and interest of pets in food, and promote the pet's food intake. [0003] Pet food is mostly compound flavors, such as beef, chicken, seafood, pork, fish and other flavors, while the current pet flavors are all single flavors. A single flavoring agent has a single flavor of meat; and when preparing pet food, it is necessary to spray multiple single flavoring agents, which makes the preparation of pet food very cumbersome. Contents of the invention [0004] Th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23K1/16A23K1/165A23K1/00
Inventor 孔凌刘超李松柏
Owner 成都大帝汉克生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com