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Preparation method for solid powder dog-food flavoring agent

A technology of solid powder and flavoring agent, applied in the application, animal feed, animal feed and other directions, can solve the problems of affecting the selectivity and feed intake of dog food, rare solid products, poor product flavor, etc., to improve the utilization rate and Added value, good market prospects, and the effect of improving palatability

Inactive Publication Date: 2013-04-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of dog food is affected by the flavor of raw materials and the extrusion or puffing process, resulting in poor product flavor and obvious bad smell, which has affected the selectivity and feed intake of pet dogs to dog food
At present, domestic feed flavoring agents are generally used in pig feed and chicken feed, but there are few applications in pet dog feed, and there are fewer products on the market
At the same time, most of the flavoring agents for dog food on the market are liquid products, and solid products are very rare

Method used

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  • Preparation method for solid powder dog-food flavoring agent
  • Preparation method for solid powder dog-food flavoring agent
  • Preparation method for solid powder dog-food flavoring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Grind the fat-free fresh chicken breast into minced meat;

[0028] (2) Add water to the minced meat obtained in step (1) at a weight ratio of 1:3, and stir thoroughly;

[0029] (3) Heat up the meat slurry obtained in step (2) to 45°C, adjust the pH to 6.0-7.0, and add 2% papain;

[0030] (4) Mechanically stir the meat slurry obtained in step (3) at 45°C for 6 hours, control the degree of hydrolysis to 28%-32%; then rapidly raise the temperature to 85°C-90°C, and continue stirring for 20 minutes;

[0031] (5) Add 1.0% chicken oil, 4.0% D-xylose, 1.0% L-cysteine ​​hydrochloride, 0.5% vitamin B to the enzymatic hydrolysis product obtained in step (4) 1 , 1.0% food-grade phosphoric acid with a mass concentration of 85%, stir evenly;

[0032] (6) Continue heating the product obtained in step (5) at 115°C for 50 min;

[0033] (7) After adding 5% tara gum and 25% modified starch to the product obtained in step (6), stir evenly;

[0034] (8) Homogenize the product obtai...

Embodiment 2

[0036] (1) Grind the fat-free fresh chicken breast into minced meat;

[0037] (2) Add water to the minced meat obtained in step (1) at a weight ratio of 1:4, and stir thoroughly;

[0038] (3) Heat the meat slurry obtained in step (2) to 50°C, adjust the pH to 6.0-7.0, and add 1% flavor protease;

[0039] (4) Mechanically stir the meat slurry obtained in step (3) at 50°C for 4 hours, measure the degree of hydrolysis to 28%-32%; then rapidly raise the temperature to 85°C-90°C, and continue stirring for 20 minutes;

[0040] (5) Add 1.0% chicken oil, 4.0% D-xylose, 1.0% L-cysteine ​​hydrochloride, 0.5% vitamin B to the enzymatic hydrolysis product obtained in step (4) 1 , 1.0% food-grade phosphoric acid with a mass concentration of 85% and then stir evenly;

[0041] (6) Continue heating the product obtained in step (5) at 115°C for 50 min;

[0042] (7) After adding 2% tara gum and 10% modified starch to the product obtained in step (6), stir evenly;

[0043] (8) Homogenize the...

Embodiment 3

[0045] Five healthy adult Beagle dogs of similar size and weight that meet the requirements of animal experiment standards were used as experimental dogs; feeding place: standard kennel of Animal Experiment Center, School of Medicine, Nantong University; Humidity (55±5)%, light time: 7:00~19:00, one cage per cage. Carry out the palatability test of experimental dog food to determine the optimal addition amount and actual application effect of flavoring agent of the present invention.

[0046] 1. Experimental method

[0047] (1) Feed ratio test

[0048] Provide two food bowls for the experimental dogs at the same time period (9:00-15:00), put the same amount of but different dog food in each bowl, and record the food intake of the two kinds of dog food by the experimental dogs during this time period Ratio (the ratio of feed intake to the total amount of food, unit %), the dog food in the food bowl was reversed the next day, and the test was continued.

[0049] (2) First bit...

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Abstract

The invention discloses a preparation method for solid powder dog-food flavoring agent, belonging to the technical field of feeding process. The preparation method provided by the invention comprises the following steps of: using chicken breast meat as the main material; using protease to hydrolyze the main material; tracking and determining the degree of hydrolysis of enzymatic hydrolysate; obtaining enzymatic hydrolysate which is rich in amino acid, short-peptide and free of bitter taste; adding D-xylose, L-cysteine hydrochloride and vitamin B1 to the enzymatic hydrolysate for further reacting; adding tara gum and modified starch to mix and homogenize; and finally, spraying and drying to obtain the solid powder dog-food flavoring agent. The solid powder dog-food flavoring agent prepared by the preparation method provided by the invention has strong meat flavor and outstanding delicious taste, improves the utilization rate and additional value of the fresh chicken breast meat, and can cover the bad odor in the materials and the production process by re-dissolving and adding to the dog food. The solid powder is obtained by spraying and drying after being embedded by the tara gum and modified starch, so that the loss of the flavor components in the spraying and drying process is reduced. Compared with the market liquid dog-food flavoring agent, the solid powder dog-food flavoring agent prepared by the preparation method provided by the invention is more convenient to transport and store, and has good market prospect.

Description

technical field [0001] The invention discloses a method for preparing a solid powder flavoring agent for dog food, in particular to a solid flavoring agent for improving the flavor and palatability of dog food, and belongs to the technical field of feed processing. Background technique [0002] With the gradual improvement of national living standards, people are paying more and more attention to the daily diet and health of pets. Commercially available pet dog food has gradually replaced home-made dog food and has become the choice of more families. Most of the common pet dog food on the market today is a dry puffed dog food that is puffed or extruded by mixing raw materials containing various nutrients. This kind of dog food is affected by the flavor of raw materials and the extrusion or puffing process, resulting in poor product flavor and obvious bad smell, which has affected the selectivity and feed intake of pet dogs to dog food. At present, domestic feed flavoring ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/10
Inventor 钟芳李玥徐菲菲李超张明秀刘小楠
Owner JIANGNAN UNIV
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