CN103815120A - Cold processing method for manufacturing complete pet food and the complete pet food - Google Patents
Cold processing method for manufacturing complete pet food and the complete pet food Download PDFInfo
- Publication number
- CN103815120A CN103815120A CN201410071838.XA CN201410071838A CN103815120A CN 103815120 A CN103815120 A CN 103815120A CN 201410071838 A CN201410071838 A CN 201410071838A CN 103815120 A CN103815120 A CN 103815120A
- Authority
- CN
- China
- Prior art keywords
- pet food
- raw material
- cold
- full price
- graininess
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention provides a method of processing a complete pet food at a low temperature under low pressure with low humidity. The method includes mixing raw materials comprising an active material and a flavor material, conditioning at low temperature with low humidity, granulating, and drying, wherein the temperature is controlled to be lower than 60 DEG C and the water content is controlled to be about 10%. The complete pet food processed by the cold processing method preserves original taste and flavour of the raw materials, and avoids loss of the flavor material. The complete pet food is good in palatability and balance in nutrition, and has high nutrition and eating value. The internal structure of the product is unique so that customers can experience the selling points more intuitively.
Description
Technical field
The invention belongs to pet food manufacture field, relate in particular to a kind of full price pet food of manufacturing the Cold-forming process of full price pet food and obtain by the method.
Background technology
Tradition full price pet food processing method is wet method extruding-puffing technique, and this technique comprises pulverizing, mixing, modified, expanded, dry, spraying, the process such as cooling.Wherein the temperature of modified workshop section is generally at 80 ~ 95 ℃, and material moisture is more than 20%, and the temperature of expanded workshop section is especially up to 120 ~ 135 ℃, and moisture is in 30% left and right, and pressure is at 2.6 ~ 3.0MPa, and drying process is also within 30 minutes, to complete 90 ℃ of left and right heated-air dryings.The shortcoming of heated-air drying processing technology when this hot and humid high pressure and length, the one, serious to the destruction of product nutrient substances, particularly can cause irreversible destruction for those thermal sensitivity vitamins and natural active matter, weaken the nutritive value of commodity grains; The 2nd, the energy consumption of specific yield is high, has reduced product economy benefit, and the 3rd, can cause the loss of flavor substance, affect the palatability of product.
Summary of the invention
The invention provides a kind of brand-new full price pet food processing method, adopt cold machining process, effectively retained local flavor and the nutritional labeling of raw material, the problem existing to solve prior art.
Specifically, the technical solution used in the present invention is as follows:
Manufacture a Cold-forming process for full price pet food, described full price pet food has graininess matrix, in this graininess matrix, contains active nutritional material, it is characterized in that, described Cold-forming process comprises the following steps:
A. prepare the powder raw material mixture of graininess matrix, and this powder raw material mixture is mixed with the raw material of active nutritional material;
B. the raw material mixing is carried out to modifier treatment, wherein temperature is controlled at 20-30 ℃, and moisture is controlled at below 10%;
C. at the temperature lower than 60 ℃, modified good raw material is carried out to cold working granulation processing;
D. shaped granule is carried out to cooling drying, its moisture is controlled at 10 ± 1%.
Wherein, in step a, the particle diameter of powder raw material mixture is 40-60 order, and the particle diameter of the particle obtaining in step c is 1.0-20.0mm.
Described graininess active nutritional material can be the nutrition of any increase pet food and flavour characteristic material.Preferably, the raw material of described active nutritional material is any one or more the combination in vitamin, organic micro-ore deposit, probio, prebiotics, enzyme preparation, marine product, fruit and vegetable food, dairy produce.In method of the present invention, active nutritional material used includes but not limited to such as vitamin, organic micro-ore deposit, probio, prebiotics, enzyme preparation, marine product, fruit and vegetable food, dairy produce etc., include but not limited to the vitamin combinations such as VB1, folic acid, VC, organic micro-ore deposit combination such as organic zinc, Organic Selenium, air-dry or the freeze-drying class fruit and vegetable foods such as marine alga dry products and carrot, apple, the dairy produces such as milk powder, cheese, milk ball, the probio such as Bifidobacterium, lactic acid bacteria, the prebiotics such as FOS, synanthrin, the enzyme preparations such as beta amylase.
In one embodiment, the raw material of described graininess active nutritional material is vitamin combination, to increase the alimentary health-care function of food, makes up the hypovitaminosis in pet daily bread, strengthens pet immunity of organisms.
In another embodiment, the raw material of described graininess active nutritional material adopts marine alga or milk powder, to increase fresh fragrant degree and the milk of food.
Preferably, described active nutritional raw material of substance is particle diameter 0.1-5mm powdery or feed particulate material.
Preferably, described graininess matrix is the expanded solid food of full price, full price extruding solid food processed, pet graininess nutrient and healthcare products, snacks or its any combination.
The present invention also provides a kind of full price pet food, has graininess matrix, in this graininess matrix, contains active nutritional material, it is characterized in that, this graininess matrix is to adopt the Cold-forming process of manufacture full price pet food as above to obtain.
In pet food of the present invention, the graininess matrix adopting can be the form of current normal employing in pet food field, the expanded solid food of for example full price, full price extruding solid food processed, graininess nutrient and healthcare products, snacks or its any combination for pet.
In graininess matrix, its composition comprises protein raw material, starch materials, vitamin and natural active matter.Processing method of the present invention is particularly suitable for preserving vitamin and the natural active matter in composition, particularly can in pet food of the present invention, add thermal sensitivity vitamin, can obtain and be difficult to supplementary composition by common pet food by full price pet food edible of the present invention so that obtain pet.
The present invention also provides a kind of full price pet food, has graininess matrix, in this graininess matrix, contains active nutritional material, it is characterized in that, this graininess matrix is that the Cold-forming process described in the above-mentioned any one of employing obtains.
Beneficial effect: the full price pet food obtaining by Cold-forming process of the present invention contains active nutritional material in graininess matrix, can strengthen the alimentary health-care function of product, improving product added value.Full price pet food of the present invention utilizes the cold machining process of low temperature and low humidity low pressure to process, and product is balanced in nutrition, can preserve existing pet food and be difficult to the nutritional labeling of preserving.And the internal structure uniqueness of product, and the genuineness of having preserved raw material, avoid scattering and disappearing of flavor substance, and good palatability, can allow the more attraction of direct feel product of consumer.
The specific embodiment
Cold machining process of the present invention comprises pulverizing, mixing, modified, cold treatment granulation, the cooling process such as dry.Wherein the temperature of modified workshop section is generally at 20 ~ 30 ℃, and material moisture is below 10%, and the temperature of cold treatment granulation process is especially below 60 ℃, and moisture is in 10% left and right, and pressure is in normal pressure 1.0MPa left and right, and do not need hot-air drying technology.Therefore, the cold machining process of this low temperature and low humidity low pressure, compared with traditional wet method extruding-puffing technique, has following outstanding advantages:
The one, preserve to the full extent the nutritive value of product, particularly significant for the protection of heat-sensitive substance, reach more than 98%.Research shows, general conventional wet extruding-puffing technique is larger to the destructive rate of VB1, folic acid, VC, VK, what have has even reached more than 30%, in addition, the polymer forming due to high temperature extrusion may reduce the biological value of some mineral matter, the complexings such as such as phytic acid possibility same Zn, Mn, forming is not the compound of animal digestion.
The 2nd, energy consumption is low, has promoted value-added content of product.
The 3rd, because cold machining process can not produce flash distillation at die head mouth, there is no Chang Shi heated-air drying workshop section yet, so can prevent scattering and disappearing of product special flavour material, guarantee the demand of present people to product genuineness.
The cold machining process that the invention provides a kind of advanced person is manufactured the method for full price pet food, the method is characterized in that employing cold machining process, and each step is all carried out at lower temperature.Said method comprising the steps of:
1. raw meal is broken to 40 ~ 60 orders;
2. powder raw material mixture is mixed by other functional components such as proportioning and vitamins;
3. the raw material mixing is carried out to modifier treatment, moisture is controlled at below 10%;
4. modified good raw material is carried out to cold working granulation processing (temperature is controlled at 60 ℃ below);
5. shaped granule is carried out to cooling drying;
6. packing, obtains finished product.
The particle diameter of the raw material of wherein pulverizing reaches 40 ~ 60 orders, in step 2, the functional components such as vitamin adopts powder or the particle that particle diameter is 0.1mm ~ 5mm, the particle diameter of the particle obtaining in step 4 is 1.0mm ~ 20.0mm, and cooling in step 5 to dry rear moisture be 10% left and right.
Adopt cold machining process of the present invention to manufacture the method for full price pet food particle, not only guaranteed the freshness of products material material, and improved palatability; Compared with conventional wet extruding-puffing technique, the present invention utilizes temperature to be controlled at 60 ℃ of following cold machining process, and thermal sensitivity vitamin and natural active matter in product are preserved; Cold machining process energy consumption of the present invention is low, and selling point is obvious, and economic benefit is high; Pet food particle of the present invention is owing to adopting this cold machining process, in product, active active ingredient is retained, compared with the food of prior art, take effect faster, effect is more obvious, and product is more healthy, and by adopting therein given activity composition, there is enhancing immunity, prevent from changing the effect of the bad reaction of having loose bowels of food phase.
Below in conjunction with specific embodiment, the present invention is described in further detail.
The object of this invention is to provide the cold machining process method (temperature is controlled at 60 ℃ below) of a kind of advanced person's low temperature and low humidity low pressure.Compared with conventional wet extruding-puffing technique, the present invention can avoid heat-sensitive substance loss, makes product nutritive value higher.The genuineness that adopts in addition full price pet food that the present invention produces to preserve raw material, avoids scattering and disappearing of flavor substance, good palatability, attraction distinctness.
Embodiment 1
1. raw material proportioning: (by weight percentage)
Air-dry or the freeze-drying fruits and vegetables (particle diameter 0.2 ~ 5mm) 5.0 ~ 25.0 such as carrot, apple; Animal and vegetable oil 5.0 ~ 15.0; Composite antioxidant 8.0; Animal and plant protein raw materials 15.0 ~ 45.0; Starch materials 13.0 ~ 25.0; Premix 10.0 ~ 20.0.
2. the air-dry or freeze-drying fruits and vegetables (diameter is 0.2 ~ 5mm) such as 100g ~ 200g premix after (40 ~ 60 order) and 50g ~ 250g carrot, apple will be pulverized, 50g ~ 150g animal and vegetable oil, 80g composite antioxidant, 150g ~ 450g animal and plant protein raw materials, 130g ~ 250g starch material mixes fully;
3. the raw material mixing is carried out to modifier treatment, moisture is below 10%;
4. modified good product carries out cold-formed processing (temperature is controlled at below 60 ℃, and pressure is in 1.0MPa left and right), and the particle diameter of particle is 1.0mm ~ 20.0mm;
5. shaped granule is carried out to cooling drying, its moisture is approximately 10%;
6. the product after cooling drying is packed, and obtains final products.
Embodiment 2(comparative examples)
Tradition full price pet food processing method is wet method extruding-puffing technique, and its concrete implementation step is as follows:
1. raw material proportioning: (by weight percentage)
Vitamin 2.0 ~ 10.0; Composite antioxidant 8.0; Animal and plant protein raw materials 10.0 ~ 40.0; Starch materials 8.0 ~ 25.0; Premix 5.0 ~ 20.0; Animal and vegetable oil 8.0 ~ 15.0.
2. will pulverize the 50g ~ 200g premix after (40 ~ 60 order), all kinds of vitamin nutrients of 20g ~ 100g, 80g composite antioxidant, 100g ~ 400g animal and plant protein raw materials, 80g ~ 250g starch material mixes fully;
3. carry out modifiedly, refining temperature general control is at 80 ~ 95 ℃, and material moisture is more than 20%;
4. through expanded, its swelling temperature is up to 120 ~ 135 ℃, and moisture is in 30% left and right, and pressure is at 2.6 ~ 3.0MPa.
5. through drying process, conventionally 90 ℃ of left and right heated-air dryings 30 minutes.
6. carry out oil spout (8.0 ~ 15.0), refrigerating work procedure, be finally packaged to be finished product.
The mensuration of embodiment 4. product compositions
Get the sample of above-described embodiment 1 and 2, measure respectively the microorganism formulation of vitamin, interpolation and the loss late of enzymatic activity.
Adopt chromatography determination vitamin content, adopt the method for plate culture count to measure microbial activity, adopt spectrophotometry enzymatic activity, and contrast counting loss rate with the content adding.Wherein vitamin content is quantitative measurment, and microorganism and enzymatic activity are observational measurements.
the mensuration of vitamin:
Below with the mensuration mensuration of bright vitamin for instance of vitamin K
The mensuration concrete steps of vitamin K are as follows:
1) sample treatment
Sample thief: grind, cross 40～60 mesh sieves.
2) sample extraction
(1) take the fresh sample 2～10g(vitamin K content that breaks into homogenate and be not less than 2 μ g), be added in tool plug conical flask, then add the acetone of 5～10 times of volumes, cover stopper, jolting 3～5min, leaves standstill 1min, below by 3 steps operations.
(2) take drying plant sample 0.2～4g(vitamin K content and be not less than 2 μ g), be added in mortar, then add 2～4 times of anhydrous to sample size
na2
sOafter 4 grindings evenly, add 25ml acetone, grind 3～5min, leave standstill 1min.
3) washing
Top clarified solution is poured into 50～100ml 0.14mol/L is housed
na2
sOin the separatory funnel of 4 solution, residue is used acetone extraction 2～3 times again, and each consumption is no less than 25ml, and supernatant is incorporated to separatory funnel.Residue continues to use petroleum ether 3～4 times, and each about 25ml of consumption, is colourless to cleaning solution, and cleaning solution is poured in same separatory funnel, and jolting 1min, leaves standstill.Abandon water, distilled water washing 4～5 times for organic phase, clarifies to water.Abandon water, by organic phase through anhydrous
na2
sOafter 4 dehydrations, go in rotary evaporation bottle, in 60 ℃ of water-baths, decompression distillation is taken off when the about 2ml, dries up immediately with nitrogen, is settled to 2.0 ml with benzinum, to be clean.
4) dress post
Get dry chromatographic column, the aluminium oxide of having verified is soaked in benzinum, wet method is filled in chromatographic column, makes the free uniform flow of aluminium oxide, to post height be 20cm, it is anhydrous that its upper end adds 2 cm again
na2
sO4.Open piston, adjusting flow velocity is 1 per second.One root chromatogram column is only for a sample determination.
5) chromatographic purification: in the time that benzinum flow to post upper end 0.5cm, add V1 ml sample extracting solution, in the time that sample liquid flow is concordant to post, adds 2 ml benzinums and rinse post jamb, flow down.Add again 10ml benzinum wash-out, 2 times, reject efflux.Then, with 30 ml eluent wash-outs, with rotary evaporation bottle collection efflux.Efflux is concentrated near dry in rotary evaporator, after taking off and drying up with nitrogen, with n-hexane constant volume be V2 ml.Constant volume liquid is moved in little plastic centrifuge tube, the centrifugal 5min of 5000rpm, supernatant is analyzed for HPLC.
6) drafting of standard working curve
Get respectively vitamin K Standard Applying Solution 0.5,1.0,2.0,4.0,6.0,8.0,10.0ml, adds in separatory funnel, extracts by 2 steps, the concentrated 2.0ml that is settled to.Get 1.0ml standard extract and operate by 4 steps, be finally settled to 1.0ml, in standard working curve, each point vitamin K content is equivalent to respectively 5,10,20,40,60,80,100 μ g/ml.And then carry out HPLC mensuration by 6 step conditions, record peak area or peak height.Take standard content as abscissa, peak area or peak height are ordinate drawing standard working curve.
7) HPLC chromatography
Chromatographic condition:
Pre-column: ultrapack ODS, 10 μ m, 4.0mm × 4.5cm.
Analytical column: ultrasphereu ODS, C18,5 μ m, 4.6mm × 250mm.
Mobile phase: methyl alcohol+n-hexane (98+2).Mix, degassed before use.
Sample size: 20 μ l.
Flow velocity 1.5ml/min.
UV-detector: wavelength 248nm.Range 0.01～0.05.
The mensuration of HPLC stability: get Standard Applying Solution and carry out continuously HPLC mensuration 6 times, calculate mean value, standard deviation and the RSD% of peak area or peak height, if RSD<1% illustrates that stability of instrument is good.Can after instrument stabilizer.
8) sample analysis
Sample thief scavenging solution 20 μ l, carry out qualitative and quantitative analysis by chromatographic condition.
(1) qualitative: qualitative by the retention time at standard colour chart peak.
(2) quantitative: on standard working curve, to find its corresponding vitamin K content with sample peak area or peak height, or obtain its content with regression equation.
9) calculate
In formula: X2--the content of vitamin K in sample, μ g/100g;
C--by the vitamin K content of finding on standard working curve or regression equation is obtained, μ g;
2--the constant volume after sample extraction, ml;
When processing, V1--sample purification gets liquid measure, ml;
V2--the constant volume after sample purification, ml;
M--sample quality, g.
the mensuration of microbial activity
The mensuration of Bacillus acidi lactici:
1. the preparation of sample
The preparation of 1.1 lactic acid bacteria suspensions
By sample to be detected, accurately take 0.5 gram, measure the dilution of 99.5mL SPSS, (200 times of this time dilutions), then add 20～30 of sterilizing beades, in 250mL sterilizing triangular flask, with having held triangular flask, firmly rock more than 30 minutes, object is that the lactobacillus cell being sticked together is broken up, and spreads out.
1.2 hundred million times of use normal saline dilutions to 2
With the pipette of 1mL, pipette the above-mentioned bacteria suspension of 1mL, move in 250mL sterilizing triangular flask, add 99mL SPSS again, rock evenly, this time operation has been diluted 100 times, when the preparation of aforementioned lactic acid bacteria suspension, dilute 200 times, diluted altogether 2 × 104 times;
Use again new pipette and new 250mL sterilizing triangular flask, get above-mentioned dilution, then repeat aforesaid operations, then dilute 100 times, diluted 2 × 106 times;
Use again new pipette and new 250mL sterilizing triangular flask, get above-mentioned dilution, then repeat aforesaid operations, then dilute 100 times, diluted 2 × 108 times; 200,000,000 times.
2. the system of falling is dull and stereotyped, i.e. inoculation
2.1 keep the dissolved state of plating medium
Because fall system when dull and stereotyped, need the culture medium of dissolved state, allly first keep the temperature of culture medium to reach 45～50 ℃ with water-bath, sterilizing plating medium the most afterwards, is cooled to feel micro-when boiling hot until it, is directly used for down system flat board.
2.2 are down flat plate operation
Get that prior hot air sterilization 90mm culture dish after treatment (also cry dull and stereotyped) is some, 1mL pipette is some, is placed on operating desk for subsequent use;
(alcolhol burner on point under aseptic condition, as far as possible at lee, in the dry salubrious environment of air, and operate on cleaner porcelain plate operating platform), by the lactobacillus suspension that has diluted 200,000,000 times, pipette 1mL with pipette, in culture dish, in this culture dish, pour again the detection liquid medium 15mL left and right (time of falling culture medium of aforementioned maintenance dissolved state into, estimate to cover the amount of liquid of full plate), then, build culture dish lid, rotate gently plate, several circles of pirouette, liquid medium is mixed with lactobacillus suspension, after several minutes, after culture medium solidifying, can move in incubator and cultivate,
Note above operation, as far as possible in the operation of the flame side of alcolhol burner.
Treat the culture medium in flat board, after cooled and solidified, move in incubator and cultivate.
3. cultivate
By the flat board making above, be put in incubator, at 33 ℃ of temperature, cultivate 2～3 days, treat to grow in culture dish flat board obvious, during with the bacterium colony of transparent circle, can count, draw testing result.
4. counting
From incubator, take out cultured flat board, with marking pen be count tool, count at the dull and stereotyped back side, as bad in indoor light, if desired, culture dish is counted facing to light;
On cultured flat board, every bacterium colony with transparent circle, is just lactic acid bacteria bacterium colony, not so, is not just lactic acid bacteria, and we count, and namely calculate these clump counts with transparent circle.
Bacterium colony of every counting, just taps in relevant position, the dull and stereotyped back side with marking pen, stays next mark vestige, till the bacterium colonies with transparent circle all on flat board all being counted up to always.Recording gauge numerical value.
5. result is calculated
Computing formula:
In sample containing lactic acid bacterium number (hundred million/gram, or hundred million cfu/g)=count value × 2 of living
the mensuration of enzymatic activity
Concrete steps are as follows:
1 amylase enzyme activity determination method
(1) making of calibration curve (seeing the following form)
1. get 7 20 ml tool plug scale test tubes, precleaning sterilizing-drying, numbering, adds reagent by table.2. shake up, to boiling water bath, boil 5 min.After taking out, flowing water is cooling, and adding distil water is settled to 20 ml, using No. 1 pipe as blank zeroising, and colorimetric estimation absorbance under the wavelength of 520 nm.And the regression equation of maltose content is asked in foundation by absorbance.
Table 1. standard maltose solution component list and OD measured value
| Reagent | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Maltose titer (mL) | 0 | 0.2 | 0.6 | 1.0 | 1.4 | 1.8 | 2.0 |
| H2O（mL） | 2.0 | 1.8 | 1.4 | 1.0 | 0.6 | 0.2 | 0 |
| 3,5-dinitrosalicylic acid (mL) | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 |
| Maltose content (mg) | 0 | 0.2 | 0.6 | 1.0 | 1.4 | 1.8 | 2.0 |
| OD520 |
(2) crude enzyme liquid amylase activity is measured
1. the preparation of crude enzyme liquid to be measured:
Centrifugal 10 min of 24 h after fermentation liquid 4000 r/ min that ferment, remove thalline, add the ammonium sulfate of 65% saturation degree in supernatant, and after ammonium sulfate fully dissolves, in 4 ℃ of 2h that saltout, the then centrifugal 20min of 5000r/min, obtains the amylase of preliminary purification.
2. operation in the following order:
Get precleaning sterilizing-drying test tube, numbering.Get crude enzyme liquid 1 ml in each test tube, preheating 5min citric acid starch buffer solution preheating 5min in 60 ℃ of water simultaneously in 60 ℃ of water-baths, getting citric acid starch buffer solution 1ml adds in test tube, in 60 ℃ of water-baths, be incubated 30min, add 1.5 ml 3,5-dinitrosalicylic acid, 5 min in boiling water, add sodium hydroxide solution cessation reaction, adding distil water to 20 ml.Shake up, by spectrophotometric determination OD520 nm value.Discharge the required enzyme amount of 1 mg maltose as a maltose unit representation enzymatic activity take unit volume sample at 30 min under these conditions.
On calibration curve, find corresponding maltose content and calculate enzyme activity by following formula
Enzyme activity determination formula:
Amylase activity=maltose content (mg) amylase stoste cumulative volume (mL)/institute adds starch quality
The operation of step shown in each sample according to the form below in course of reaction, from adding substrate, adds the time interval of reagent to want definitely consistent in every arm:
Table 2. sample enzyme activity determination step
Reacted sample at room temperature leaves standstill 10min, as become turbid need be with the centrifugal 10min of 4,000rpm on centrifuge, supernatant is with the blank zeroing of standard, at the light absorption value of spectrophotometer 520nm wavelength place working sample blank (A0) and sample solution (A), A-A0 is actual measurement light absorption value.By the diastatic activity of linear regression equation calculation sample.
2 active calculating
Enzyme activity unit definition: under 60 ℃, PH5.6 condition, your the enzyme amount of maltose of 1mg that discharges from 2% soluble starch solution per hour is defined as 1 enzyme activity unit (U)
Amylase activity U is calculated as follows:
U = ×F
Wherein: U---sample amylase activity, U/ml;
K---slope of standard curve;
F---the total amount before sample solution reaction, ml;
S---sample test amount; S=1ml in table 1;
60---within 1 hour, be 60min;
30---reaction time, min.
The result obtaining provides in following table 3, and wherein the unit of loss late is in %.
Table 3. loss late measurement result (%)
| Embodiment 1 | Embodiment 2 | |
| Vitamin A | 3.25 | 11 |
| Neo dohyfral D3 | 3.45 | 11 |
| Folic acid | 3.50 | 11 |
| Vitamin E | 5.50 | 20 |
| Vitamin K | 4.50 | 50 |
| Vitamin C | 6.22 | 50 |
| Bacillus acidi lactici | There is activity | Do not record |
| Phytase | There is activity | Do not record |
| β-glucolase | There is activity | Do not record |
| Amylase | There is activity | Do not record |
In conjunction with specific embodiments embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken possessing at affiliated technical field those of ordinary skill, can also under the prerequisite that does not depart from aim of the present invention, make a variety of changes.
Claims (5)
1. manufacture a Cold-forming process for full price pet food, described full price pet food has graininess matrix, in this graininess matrix, contains active nutritional material, it is characterized in that, described Cold-forming process comprises the following steps:
A. prepare the powder raw material mixture of graininess matrix, and this powder raw material mixture is mixed with the raw material of active nutritional material;
B. the raw material mixing is carried out to modifier treatment, wherein refining temperature is controlled at 20-30 ℃, and moisture is controlled at below 10%;
C. at the temperature lower than 60 ℃, modified good raw material is carried out to cold working granulation processing;
D. shaped granule is carried out to cooling drying, its moisture is controlled at 10 ± 1%,
Wherein, in step a, the particle diameter of powder raw material mixture is 40-60 order, and the particle diameter of the particle obtaining in step c is 1.0-20.0mm.
2. the Cold-forming process of manufacture full price pet food as claimed in claim 1, it is characterized in that, the raw material of described active nutritional material is any one or more the combination in vitamin, organic micro-ore deposit, probio, prebiotics, enzyme preparation, marine product, fruit and vegetable food, dairy produce.
3. the Cold-forming process of manufacture full price pet food as claimed in claim 1, is characterized in that, powdery or feed particulate material that described active nutritional raw material of substance is particle diameter 0.1-5mm.
4. the Cold-forming process of manufacture full price pet food as claimed in claim 1, is characterized in that, described graininess matrix is the expanded solid food of full price, full price extruding solid food processed, pet graininess nutrient and healthcare products, snacks or its any combination.
5. a full price pet food, has graininess matrix, in this graininess matrix, contains active nutritional material, it is characterized in that, this graininess matrix is to adopt the Cold-forming process of the manufacture full price pet food as described in any one in claim 1 to 4 to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071838.XA CN103815120B (en) | 2014-02-28 | 2014-02-28 | A kind of Cold-forming process and full price pet food manufacturing full price pet food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071838.XA CN103815120B (en) | 2014-02-28 | 2014-02-28 | A kind of Cold-forming process and full price pet food manufacturing full price pet food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103815120A true CN103815120A (en) | 2014-05-28 |
| CN103815120B CN103815120B (en) | 2016-03-30 |
Family
ID=50750649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071838.XA Active CN103815120B (en) | 2014-02-28 | 2014-02-28 | A kind of Cold-forming process and full price pet food manufacturing full price pet food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815120B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068272A (en) * | 2014-06-30 | 2014-10-01 | 广德优维坊宠物食品有限公司 | Instant pet food and manufacturing method thereof |
| EP3100617A1 (en) * | 2015-06-05 | 2016-12-07 | Emsland-Stärke GmbH | Feed additive and its prodution method |
| CN107549459A (en) * | 2017-08-23 | 2018-01-09 | 上海依蕴宠物用品有限公司 | The full price pet food and technique containing probiotics manufactured using vacuum lyophilization |
| CN108719117A (en) * | 2017-04-21 | 2018-11-02 | 温州中食宠物食品有限公司 | A kind of preparation method of probiotics chew |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999030570A1 (en) * | 1997-12-16 | 1999-06-24 | Archer-Daniels-Midland Company | Animal feed pelleting process and animal feed pellets produced therefrom |
| CN101181024A (en) * | 2007-12-14 | 2008-05-21 | 科菲特饲料（长春）有限公司 | Soft particle formula feed for anthony pig and process technique |
| CN102651973A (en) * | 2009-12-18 | 2012-08-29 | 希尔氏宠物营养品公司 | Pet food compositions including probiotics and methods of manufacture and use thereof |
| CN102771673A (en) * | 2012-08-14 | 2012-11-14 | 江苏美迪森生物医药有限公司 | High-fat purified feed establishing metabolic syndrome animal model and processing technology |
| CN103168923A (en) * | 2012-01-16 | 2013-06-26 | 北京伟嘉人生物技术有限公司 | Enteric microencapsulated compound amino acid additive for animal feed and preparation method thereof |
| CN103461727A (en) * | 2013-09-29 | 2013-12-25 | 宁夏大北农科技实业有限公司 | Lamb grain feed supplementary granule and preparation method |
-
2014
- 2014-02-28 CN CN201410071838.XA patent/CN103815120B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999030570A1 (en) * | 1997-12-16 | 1999-06-24 | Archer-Daniels-Midland Company | Animal feed pelleting process and animal feed pellets produced therefrom |
| CN101181024A (en) * | 2007-12-14 | 2008-05-21 | 科菲特饲料（长春）有限公司 | Soft particle formula feed for anthony pig and process technique |
| CN102651973A (en) * | 2009-12-18 | 2012-08-29 | 希尔氏宠物营养品公司 | Pet food compositions including probiotics and methods of manufacture and use thereof |
| CN103168923A (en) * | 2012-01-16 | 2013-06-26 | 北京伟嘉人生物技术有限公司 | Enteric microencapsulated compound amino acid additive for animal feed and preparation method thereof |
| CN102771673A (en) * | 2012-08-14 | 2012-11-14 | 江苏美迪森生物医药有限公司 | High-fat purified feed establishing metabolic syndrome animal model and processing technology |
| CN103461727A (en) * | 2013-09-29 | 2013-12-25 | 宁夏大北农科技实业有限公司 | Lamb grain feed supplementary granule and preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 沈维军 等: "冷制粒时水分添加量对颗粒饲料质量的影响", 《湖南饲料》, no. 3, 28 May 2006 (2006-05-28), pages 38 - 40 * |
| 石永峰: "饲料调质对维生素稳定性的影响", 《国外畜牧学（猪与禽）》, vol. 27, no. 4, 25 July 2007 (2007-07-25) * |
| 马文智: "牛羊全日粮复合秸秆饲料成型工艺研究", 《中国优秀博硕士学位论文全文数据库 (硕士) 农业科技辑》, no. 03, 15 March 2006 (2006-03-15) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068272A (en) * | 2014-06-30 | 2014-10-01 | 广德优维坊宠物食品有限公司 | Instant pet food and manufacturing method thereof |
| EP3100617A1 (en) * | 2015-06-05 | 2016-12-07 | Emsland-Stärke GmbH | Feed additive and its prodution method |
| CN108719117A (en) * | 2017-04-21 | 2018-11-02 | 温州中食宠物食品有限公司 | A kind of preparation method of probiotics chew |
| CN107549459A (en) * | 2017-08-23 | 2018-01-09 | 上海依蕴宠物用品有限公司 | The full price pet food and technique containing probiotics manufactured using vacuum lyophilization |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103815120B (en) | 2016-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kchaou et al. | Phenolic profile, antibacterial and cytotoxic properties of second grade date extract from Tunisian cultivars (Phoenix dactylifera L.) | |
| Yang et al. | Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries | |
| Serrano-Díaz et al. | A contribution to nutritional studies on Crocus sativus flowers and their value as food | |
| Yiğit et al. | Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels | |
| El Batal et al. | Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.) | |
| Pires et al. | Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts | |
| CN103815120B (en) | A kind of Cold-forming process and full price pet food manufacturing full price pet food | |
| Oliveira et al. | Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour | |
| Chang et al. | Antioxidant and antimicrobial activities of commercial rice wine extracts of Taiwanese Allium fistulosum | |
| Ujiroghene et al. | Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties | |
| Panda et al. | Fermentation of sapota (Achras sapota Linn.) fruits to functional wine | |
| CN105341145A (en) | Edible fresh keeping agent as well as preparation method and application thereof | |
| Suvaluk | Possibilities of enriching food products with anthocyanins by using new forms of cereals | |
| Asker Mohsen et al. | A. Active Constituents of Kiwi (Actinidia Deliciosa Planch) Peels and Their Biological Activities as Antioxidant, Antimicrobial and Anticancer | |
| Başyiğit et al. | Compositional analysis, biological activity, and food protecting ability of ethanolic extract of Quercus infectoria gall | |
| Adubofuor et al. | Sensory and physicochemical properties of pasteurized coconut water from two varieties of coconut | |
| CN105767417A (en) | Astaxanthin and hippophae rhamnoides fruit powder tabletting sweets and preparation method thereof | |
| Aljobair et al. | Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina | |
| Colak et al. | Determination of mould and aflatoxin contamination in tarhana, a Turkish fermented food | |
| Ferreira et al. | From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent | |
| Maji et al. | Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract | |
| Cosmulescu et al. | Content in organic acids of Mespilus spp. and Crataegus spp. genotypes | |
| Ibraimova et al. | Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality | |
| Wang et al. | Quality attributes of bread fortified with staghorn sumac extract | |
| Polat et al. | Antimicrobial activity of grapefruit seed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |