CN104397371A - Flavoring agent for canidae food and preparation method thereof - Google Patents
Flavoring agent for canidae food and preparation method thereof Download PDFInfo
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- CN104397371A CN104397371A CN201410605575.6A CN201410605575A CN104397371A CN 104397371 A CN104397371 A CN 104397371A CN 201410605575 A CN201410605575 A CN 201410605575A CN 104397371 A CN104397371 A CN 104397371A
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Abstract
The invention provides a flavoring agent for a canidae food and a preparation method thereof. The flavoring agent for the canidae food comprises a first reaction raw material group, a second reaction raw material group and a sweetening agent group, wherein the first reaction raw material group comprises animal livers and proteases; the second reaction raw material group comprises a Maillard reaction raw material, maltodextrin and dietary alkali; and the sweetening agent group comprises a sweetening agent and edible acid. The flavoring agent for the canidae food is good in palatability, pet feeding sustained-effect and stability.
Description
Technical field
The present invention relates to flavoring products, in particular to a kind of Canidae flavour of food products agent and preparation method thereof.
Background technology
Flavouring agent is a kind of flavoring products, main relies on Maillard reaction principle, makes the product that protein, amino acid and reduced sugar react and generate at a certain temperature, this flavouring agent is coated in the ingestion rate that dog food can improve canid and eat dog.But the ingestion rate of Canidae is not high in the prior art, mainly because the palatability of existing Canidae flavouring agent, resistance to mouth and less stable or cost higher.
Prior art Zhong You businessman does slightly to improve and prepares on the basis of essence, but this not truly take Maillard reaction as the flavouring agent of principle, and this " Canidae flavouring agent " does not obtain extraordinary mouth, resistance to mouth and stability yet.
Based on the problems referred to above, be necessary to propose a kind of effective Canidae flavour of food products agent, to solve the problem of Canidae flavouring agent poor stability in prior art.
Summary of the invention
The present invention aims to provide a kind of Canidae flavour of food products agent and preparation method thereof, to solve the problem of Canidae flavouring agent poor stability in prior art.
To achieve these goals, according to an aspect of the present invention, provide the agent of a kind of Canidae flavour of food products, concrete raw material comprises: the first reaction raw materials group, the second reaction raw materials group and sweetener group, and the first reaction raw materials group comprises animal's liver and protease; Second reaction raw materials group comprises Maillard reaction raw material, maltodextrin and dietary alkali, and sweetener group comprises sweetener and food acids.
Further, in the agent of Canidae flavour of food products, in 200 weight portion animal's livers in second reaction raw materials group, comprise: the Maillard reaction raw material of 15-25 weight portion, the maltodextrin of 20-70 weight portion and the dietary alkali of 0.2-0.4 weight portion, preferred Maillard reaction raw material comprises: the wood sugar of 2-10 weight portion, the cysteine hydrochloride monohydrate of 0.2-4 weight portion, the glutamic acid of 0.01-5 weight portion, the thiamine of 0.5-3 weight portion, and the L-AA of 1-6 weight portion, preferred Maillard reaction raw material also comprises: the glucose of 1-5 weight portion and the glycine of 2-7 weight portion, the total amount of preferred glucose and xylose is not higher than 17 weight portions, the total amount of preferred glycine and glutamic acid is not higher than 8 weight portions, preferred Maillard reaction raw material also comprises: the Angel Yeast extract FD00-A of 2-8 weight portion and the somatose cream 1304 of 0.1-0.7 weight portion, preferably, dietary alkali is NaOH.
Further, in 200 weight portion animal's livers, in the first reaction raw materials group, protease comprises: the compound protease of 0.2-0.6 weight portion and the flavor protease of 0.2-0.6 weight portion.
Further, in 200 weight portion animal's livers, sweetener group comprises: the sweetener of 1-1.5 weight portion and the food acids of 4.5-5 weight portion, and preferred sweeteners comprises the stevioside of 0.1-0.4 and the potassium sorbate of 0.8-1.2 weight portion, selects food acids to be phosphoric acid.
Further, at least comprise chicken gizzard in animal's liver, preferred animal's liver is chicken gizzard and duck liver, and the weight ratio of preferred chicken gizzard and duck liver is 1:1.
Further, the raw material of Canidae flavour of food products agent comprises in 200 weight portion animal's livers: the compound protease of 0.3-0.5 weight portion, the flavor protease of 0.3-0.5 weight portion, the wood sugar of 3-7 weight portion, 2.5-5 the glucose of weight portion, 1.5-3 cysteine hydrochloride one water of weight portion, the glutamic acid of 0.1-3 weight portion, the glycine of 3-6 weight portion, 1.5-3 the thiamine of weight portion, 2.5-5 the L-AA of weight portion, the Angel Yeast extract FD00-A of 4-8 weight portion, the somatose cream 1304 of 0.3-0.6 weight portion, the maltodextrin (DE is 15-20) of 45-55 weight portion, the NaOH of 0.2-0.4 weight portion, the stevioside of 0.15-0.25 weight portion, the phosphoric acid of 4.8 weight portions, the potassium sorbate of 1 weight portion.
Another side of the present invention, additionally provides the preparation method of a kind of Canidae flavour of food products agent, comprises the following steps: get the first reaction raw materials group, is pulverized by animal's liver, and first time heating, adds protease, constant temperature stirring reaction, obtain enzymolysis mixture; Carry out second time heating to enzymolysis mixture, and get the second reaction raw materials group, join in enzymolysis mixture successively by Maillard reaction raw material, maltodextrin and dietary alkali in the second raw material group, isothermal reaction, obtains Maillard reaction thing; Get sweetener group, sweetener and food acids are joined in Maillard reaction thing, homogeneous, obtain the agent of Canidae flavour of food products, the temperature of second time heating is higher than the temperature heated for the first time, and preferably first time is heated to 50-80 DEG C, preferably be heated to 55-65 DEG C, constant temperature stirring reaction 60-120min; Second time is heated to 70-90 DEG C, is preferably heated to 80-90 DEG C, isothermal reaction 50-80min.
Further, before enzymolysis mixture being carried out to second time heating, also comprise the step that the enzyme that goes out is lived, in the step that the enzyme that goes out is lived, enzymolysis mixture is warming up to 90-100 DEG C, go out enzyme 10-20min.
Further, animal's liver is the animal's liver through freezing processing.
Another side of the present invention, additionally provides a kind of Canidae food, is added with flavouring agent in this Canidae food, and flavouring agent is above-mentioned any one flavouring agent, or according to flavouring agent prepared by above-mentioned method.
Apply a kind of Canidae flavouring agent of technical scheme of the present invention and preparation method thereof, maltodextrin is utilized to have the feature of the low and unsuitable conglomeration of viscosity, hygroscopicity of good dissolubility, appropriateness, the denseness of product is increased by adding maltodextrin in Canidae flavouring agent, play a part dilution, fill, moistureproof can lump, add the stability of reactant.
Meanwhile, this Canidae flavouring agent mainly provides required amino acid with animal's liver, under protease promotes, makes animal's liver that hydrolysis occur further and obtains amino acid, subsequently with the second reaction raw materials generation Maillard reaction, produces volatile flavor compounds.Meanwhile, utilize dietary alkali to provide weakly alkaline environment, what Maillard reaction was carried out is more abundant, namely produces more volatile flavor compounds, adds the palatability of product.Adding of sweetener, improve the frequency of canid ingestion rate, namely improve the resistance to mouth of product, the food acids finally added is to prevent excessive dietary alkali on the impact of product palatability.By the raw material of above advantage of lower cost and the hybrid reaction of auxiliary material, be finally obtained for palatability, resistance to mouth and the agent of stability all extraordinary Canidae flavour of food products.
Detailed description of the invention
Below in conjunction with embodiment of the present invention, be described in detail, it should be noted that the technical scheme in embodiments of the invention, when not conflicting, the embodiment in the application and the feature in embodiment can combine mutually.The present invention is described in detail below in conjunction with embodiment.
Introduce as background technology part, in prior art, there is the problem of Canidae flavouring agent palatability, resistance to mouth and poor stability.In order to address this problem, inventor provides the agent of a kind of Canidae flavour of food products, and its concrete raw material comprises: the first reaction raw materials group, the second reaction raw materials group and sweetener group, and the first reaction raw materials group comprises animal's liver and protease; Second reaction raw materials group comprises Maillard reaction raw material, maltodextrin and dietary alkali, and sweetener group comprises sweetener and food acids.
The Canidae flavour of food products agent that the present invention is above-mentioned, by adding maltodextrin and dietary alkali obtains a kind of palatability, resistance to mouth and the agent of stability extraordinary Canidae flavour of food products.Wherein animal's liver mainly provides required amino acid, under protease promotes, makes animal's liver that hydrolysis occur further and obtains amino acid, subsequently with the second reaction raw materials generation Maillard reaction, produces volatile flavor compounds.
Because maltodextrin has good dissolubility, the viscosity of appropriateness, the feature of the low and unsuitable conglomeration of hygroscopicity, therefore maltodextrin add the denseness that can increase product, play dilution, the effect of filling, can moistureproof lump, add the stability of reactant, and dietary alkali add Maillard reaction can be made to carry out more abundant, namely more volatile flavor compounds is produced, add the palatability of product, adding of sweetener, improve the frequency of canid ingestion rate, namely improve the resistance to mouth of product, the food acids finally added is to prevent excessive dietary alkali on the impact of product palatability.By the raw material of above advantage of lower cost and the hybrid reaction of auxiliary material, be finally obtained for palatability, resistance to mouth and the agent of stability all extraordinary Canidae flavour of food products.
One preferred embodiment in, in the agent of above-mentioned Canidae flavour of food products, in 200 weight portion animal's livers in second reaction raw materials group, comprising: the dietary alkali of the Maillard reaction raw material of 15-25 weight portion, the maltodextrin of 20-70 weight portion and 0.2-0.4 weight portion; Preferably, dietary alkali includes but not limited to NaOH.Preferred Maillard reaction raw material comprises: the L-AA of the wood sugar of 2-10 weight portion, the cysteine hydrochloride monohydrate of 0.2-4 weight portion, the glutamic acid of 0.01-5 weight portion, the thiamine of 0.5-3 weight portion and 1-6 weight portion.
According to above-mentioned pulp furnish Maillard reaction can be made to carry out the most abundant, thus obtain palatability, resistance to mouth and the agent of stability all extraordinary Canidae flavour of food products.In above-mentioned based food flavouring agent, a large amount of amino acid mainly comes from the animal's liver of 200 weight, and the maltodextrin accounting for animal's liver weight about 1/4th is mainly in order to ensure all maillard reaction products can be made to obtain good stability, the consumption of dietary alkali is then not easily too much, because remaining excessive dietary alkali can be larger on the palatability impact of maillard reaction product.
Preferred Maillard reaction raw material also comprises: the glucose of 1-5 weight portion and the glycine of 2-7 weight portion; The total amount of preferred glucose and xylose is not higher than 17 weight portions, and the total amount of preferred glycine and glutamic acid is not higher than 8 weight portions.This kind of proportioning can obtain the better maillard reaction product of palatability.
In above-mentioned based food flavouring agent, two kinds of reduced sugars obtain abundanter and comprehensive taste with the use of making maillard reaction product, are better than both effects be used alone; Secondly, wood sugar is approximately 2 ~ 4 times of glucose, mainly because wood sugar is pentasaccharides, glucose is six sugar, and pentasaccharides is relative to six sugar, and its carbochain is shorter, carbon skeleton space steric effect is little, therefore its activity is comparatively large, relative with the Maillard reaction that amino acid occurs more violent; Finally, other reduced sugars are lower all relatively for the cost of xylose and glucose.Therefore to sum up, final the present invention determines the mixing of selecting xylose and glucose, and work as 2 ~ 4 times that wood sugar is approximately glucose, and reduced sugar total amount is not higher than 11 weight portions, this reaction ratio can obtain good maillard reaction product.
And a small amount of cysteine, the meat-like flavor material that glutamic acid and glycine then can make Maillard reaction produce raw abundanter, wherein cysteine can produce strong meat-like flavor, glutamic acid then can make product produce very strong delicate flavour, but also can be with a little pained simultaneously, and glycine is more compared with first two amino acid consumption, mainly it can bring sweet taste strongly, in order to make up a small amount of bitter taste that glutamic acid brings, and in the present invention three seed amino acid weight portions with the use of product can be made to reach an optimal taste, substantially increase the palatability of product.The appetite that a small amount of thiamine then can improve canid is added in the second reaction raw materials, namely improve the resistance to mouth of product, the membership that adds of L-AA produces positive effect to the liver of canid and stomach, indirectly improves canid appetite, namely improves the resistance to mouth of product.
Preferred Maillard reaction raw material also comprises: the Angel Yeast extract FD00-A of 2-8 weight portion and the somatose cream 1304 of 0.1-0.7 weight portion, dietary alkali is NaOH.
Consider diversification and abundantization of product meat flavour, also in the second product, add yeast extract and somatose cream, fragrant to obtaining certain beef flavour, further increase the palatability of product.Preferably, in the agent of above-mentioned Canidae flavour of food products, in 200 weight portion animal's livers, in the first reaction raw materials group, protease comprises: the compound protease of 0.2-0.6 weight portion and the flavor protease of 0.2-0.6 weight portion.Compound protease can meet the demand of different aminoacids hydrolysis in animal's liver, and flavor protease is the taste in order to optimizing product equally, mainly by making local flavor acid hydrolysis, discharge volatile local flavor product, thus strengthen and improve the local flavor of food.
In a kind of embodiment of foregoing invention, in the agent of above-mentioned Canidae flavour of food products, in 200 weight portion animal's livers, sweetener group comprises: the sweetener of 1-1.5 weight portion and the food acids of 4.5-5 weight portion, preferred sweeteners comprises the stevioside of 0.1-0.4 and the potassium sorbate of 0.8-1.2 weight portion, and food acids is phosphoric acid.Also be to make the sweet taste of product be tending towards diversification by sweetener, increase the palatability of product, and sweetener is not limited only to these the two kinds of sweeteners pointed by the present invention, multiple different edible sweetener can be comprised, the ratio of different sweeteners, then according to the preference of concrete canid, can make the appropriate adjustments.The dietary alkali added mainly in order to add in neutralization reaction process of phosphoric acid, prevents the superfluous palatability of dietary alkali to product from impacting.
Preferably, at least comprise chicken gizzard in animal's liver, preferred animal's liver is chicken gizzard and duck liver, and the weight ratio of preferred chicken gizzard and duck liver is 1:1.The selection of chicken gizzard and duck liver is beneficial to the palatability of product special flavour equally.
Containing rich in protein in chicken gizzard, can provide multiple different amino acid, the diversification for local flavor provides good basis.Simultaneously also containing vitamin B1, further increase the frequency of searching for food of canid, namely improve resistance to mouth.And containing abundant irony in chicken gizzard.Iron ion can promote the carrying out of Maillard reaction, makes the color burn of product faster, and what reaction was carried out is more abundant, improves the palatability of product.Duck liver and chicken gizzard have similar effect.
More preferably, the raw material of above-mentioned Canidae flavour of food products agent is in 200 weight portion animal's livers, the best proportioning of each raw material is as follows, comprise: the compound protease of 0.3-0.5 weight portion, the flavor protease of 0.3-0.5 weight portion, the wood sugar of 3-7 weight portion, 2.5-5 the glucose of weight portion, 1.5-3 cysteine hydrochloride one water of weight portion, the glutamic acid of 0.1-3 weight portion, the glycine of 3-6 weight portion, 1.5-3 the thiamine of weight portion, 2.5-5 the L-AA of weight portion, the Angel Yeast extract FD00-A of 4-8 weight portion, the somatose cream 1304 of 0.3-0.6 weight portion, (DE is 15-20 to the maltodextrin of 45-55 weight portion, DE and DextroseEquivalent is the percentage that reduced sugar accounts for syrup dry.In national standard, DE value is higher, higher industrial hydrolysis degree or the Glycation extend representing starch by DE value of rank of glucose syrup.In saccharified liquid reducing sugar be all used as glucose calculate, the percentage accounting for dry is called DE value), the NaOH of 0.2-0.4 weight portion, the stevioside of 0.15-0.25 weight portion, the phosphoric acid of 4.8 weight portions, the potassium sorbate of 1 weight portion.
According to another side of the present invention, additionally provide the preparation method of a kind of Canidae flavour of food products agent, specifically comprise the following steps: get the first reaction raw materials group, pulverized by animal's liver, first time heating, adds protease, constant temperature stirring reaction, obtains enzymolysis mixture; Carry out second time heating to enzymolysis mixture, and get the second reaction raw materials group, join in enzymolysis mixture successively by Maillard reaction raw material, maltodextrin and dietary alkali in the second raw material group, isothermal reaction, obtains Maillard reaction thing; Get sweetener group, sweetener and food acids are joined in Maillard reaction thing, homogeneous, obtain the agent of Canidae flavour of food products.The temperature of second time heating, higher than the temperature of first time heating, is heated to 50-80 DEG C for the first time, is preferably heated to 55-65 DEG C of constant temperature stirring reaction 60-120min; Second time is heated to 70-90 DEG C, is preferably heated to 80-90 DEG C of isothermal reaction 50-80min.Palatability, resistance to mouth and the agent of stability all extraordinary Canidae flavour of food products is obtained by the method.
First set reaction temperature mainly meets proteolysis and obtains amino acid, fully be hydrolyzed to make protein and obtain different amino acid, not only add compound protease and wind pepsin, and also continue constant temperature in whole course of reaction to stir, accelerate the hydrolysis of protein, different amino acid is the diversity that final maillard reaction product provides taste, adds the palatability of product.Second time reaction temperature is a little more than first set reaction temperature, mainly in order to promote Maillard reaction further, make various reactant fully, complete reaction, the raising of temperature is conducive to accelerating Maillard reaction, simultaneously after temperature improves, the corresponding reaction time is unsuitable long, to avoid Maillard reaction that reaction occurred, affects the palatability of final products.The stability that improve product that maltodextrin is then favourable, other condiments then add resistance to mouth and the palatability of product.
Preferably, before enzymolysis mixture being carried out to second time heating, also comprise the step that the enzyme that goes out is lived, in the step that the enzyme that goes out is lived, enzymolysis mixture is warming up to 90-100 DEG C, go out enzyme 10-20min.Remove residual protein enzyme to the impact of final products palatability.
More preferably, animal's liver is the animal's liver through freezing processing.Ensure the deliciousness of protein, be unlikely to rotten.
Beneficial effect of the present invention is further illustrated below with reference to specific embodiment.
Embodiment 1
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 50 DEG C to reactor, then add 0.7g compound protease, 0.1g flavor protease, carry out the isothermal reaction of 60min, hydrolysis obtains different amino acid;
Add again in reactor the wood sugar of 11g, the cysteine of 5g, the glutamic acid of 6g, the thiamine of 4g, 0.5g L-AA, and then add the maltodextrin of 75g and the NaOH of 0.5g successively.Be heated to 90 DEG C to reactor, isothermal reaction 50min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 1.6g, the stevioside of 0.3g and 4.1g again in reactor, obtains final finished.
Embodiment 2
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 60 DEG C to reactor, then add 0.2g compound protease 0.2g flavor protease, carry out the isothermal reaction of 100min, hydrolysis obtains different amino acid;
Add again in reactor the wood sugar of 2g, the glucose of 1g, the cysteine of 0.2g, the glutamic acid of 0.01g, the glycine of 2g, the thiamine of 0.5g, 1g L-AA, and then add the maltodextrin of 20g and the NaOH of 0.2g successively.Be heated to 85 DEG C to reactor, isothermal reaction 70min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 0.8g, the stevioside of 0.1g and 4.5g again in reactor, obtains final finished.
Embodiment 3
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 80 DEG C to reactor, then add 0.4g compound protease 0.4g flavor protease, carry out the isothermal reaction of 120min, hydrolysis obtains different amino acid;
In reactor, add the somatose cream 1304 of the wood sugar of 6g, the glucose of 3g, the cysteine of 2.0g, the glutamic acid of 2.0g, the glycine of 5.0g, the thiamine of 2.5g, the L-AA of 4.0g, the yeast extract of 6g and 0.5g again, and then add the maltodextrin of 50g and the NaOH of 0.3g successively.Be heated to 90 DEG C to reactor, isothermal reaction 80min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 1.0g, the stevioside of 0.2g and 4.8g again in reactor, obtains final finished.
Embodiment 4
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 55 DEG C to reactor, then add 0.6g compound protease 0.6g flavor protease, carry out the isothermal reaction of 100min, hydrolysis obtains different amino acid;
In reactor, add the somatose cream 1304 of the wood sugar of 10g, the glucose of 5g, the cysteine of 4g, the glutamic acid of 5g, the glycine of 7g, the thiamine of 3g, the L-AA of 6g, the yeast extract of 8g and 0.7g again, and then add the maltodextrin of 70g and the NaOH of 0.4g successively.Be heated to 80 DEG C to reactor, isothermal reaction 80min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 1.2g, the stevioside of 0.4g and 5.0g again in reactor, obtains final finished.
Embodiment 5
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 65 DEG C to reactor, then add 0.3g compound protease 0.3g flavor protease, carry out the isothermal reaction of 110min, hydrolysis obtains different amino acid;
In reactor, add the somatose cream 1304 of the wood sugar of 3g, the glucose of 2.5g, the cysteine of 1.5g, the glutamic acid of 0.1g, the glycine of 3g, the thiamine of 1.5g, the L-AA of 2.5g, the yeast extract of 4g and 0.3g again, and then add the maltodextrin of 45g and the NaOH of 0.2g successively.Be heated to 90 DEG C to reactor, isothermal reaction 80min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 1.0g, the stevioside of 0.15g and 4.8g again in reactor, obtains final finished.
Embodiment 6
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 60 DEG C to reactor, then add 0.5g compound protease 0.5g flavor protease, carry out the isothermal reaction of 100min, hydrolysis obtains different amino acid;
In reactor, add the somatose cream 1304 of the wood sugar of 7g, the glucose of 5g, the cysteine of 3g, the glutamic acid of 3g, the glycine of 6g, the thiamine of 3.0g, the L-AA of 5g, the yeast extract of 8g and 0.6g again, and then add the maltodextrin of 55g and the NaOH of 0.4g successively.Be heated to 90 DEG C to reactor, isothermal reaction 80min, obtains maillard reaction product.
Reaction finally adds the phosphoric acid of the potassium sorbate of 1.0g, the stevioside of 0.25g and 4.8g again in reactor, obtains final finished.
Comparative example 1
Comparative example 1 difference from Example 6 is, does not add maltodextrin, NaOH and phosphoric acid in comparative example 1.
Get the animal chicken gizzard of 200g, put into reactor, pulverized simultaneously, be heated to 60 DEG C to reactor, then add 0.5g compound protease 0.5g flavor protease, carry out the isothermal reaction of 100min, hydrolysis obtains different amino acid;
The somatose cream 1304 of the wood sugar of 7g, the glucose of 5g, the cysteine of 3g, the glutamic acid of 3g, the glycine of 6g, the thiamine of 3.0g, the L-AA of 5g, the yeast extract of 8g and 0.6g is added again in reactor, 90 DEG C are heated to reactor, isothermal reaction 80min, obtains maillard reaction product.
Reaction finally adds the potassium sorbate of 1.0g and the stevioside of 0.25g again in reactor, obtains final finished.
Test:
With 9 dogs for experimental subjects, get 5 portions of maize gruel, 3% above-mentioned 7 kinds of different flavouring agents are added respectively in every part of oil plant, mix, be placed in the individual different plate of A, B, C, D, E, F and G7, contain containing the flavouring agent containing comparative example 1 in embodiment 6 and G dish in embodiment 5, F dish containing in embodiment 2, C dish containing containing in embodiment 3, D dish in embodiment 4, E dish in flavouring agent wherein containing embodiment 1 in A dish, B dish, the heavy 80g of sample in each plate.
Within one day, give 9 dog feeds twice, when first time has meal, the order that plate is put is followed successively by A, B, C, D, E, with this order for dinner.When second time is had meal, the position that plate is put is C, E, B, D, A, and be anti-meal with this order, test result is as follows, does test in 9 days altogether.
Test result is as shown in the table:
Table one
Table two
As can be seen from the result of above two forms contrast, the impact of life inertia on intake selectivity of 9 dogs is eliminated by dinner and anti-dining mode of eating, putting according to above data before this, singly see the ratio of searching for food in a day, clearly can find out that 9 dogs search for food than all far away higher than to the ratio of searching for food in G dish to maize gruel in A to F dish, the positive and negative meal in G dish is on average searched for food than only having 5.5%.From finding out the palatability adopting flavouring agent of the present invention to substantially increase maize gruel above;
And from the longitudinal comparison of 1 to 9 days, 9 dogs are tended towards stability to the feed intake in difference dish, and the positive and negative meal of the maize gruel in D dish and F dish on average search for food than relative to A, B, C and E dish is slightly higher, namely the frequency of being searched for food of the maize gruel in D dish and F dish is higher, from then on can show that application flavouring agent of the present invention substantially increases the resistance to mouth of maize gruel, the 9th day can be found out simultaneously, maize gruel in A to F dish is still popular, feed intake in some dish also reached maximum 80g at the 9th day, and can find out that the feed intake of G dish the 9th day time is 0g, namely the non-constant of flavouring agent stability in G dish, so apply the stability that flavouring agent of the present invention can improve flavouring agent greatly.
In sum, apply the present invention and can obtain all extraordinary flavouring agent of palatability, resistance to mouth and stability.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the agent of Canidae flavour of food products, is characterized in that, the raw material of described Canidae flavour of food products agent comprises: the first reaction raw materials group, the second reaction raw materials group and sweetener group, and described first reaction raw materials group comprises animal's liver and protease; Described second reaction raw materials group comprises Maillard reaction raw material, maltodextrin and dietary alkali, and described sweetener group comprises sweetener and food acids.
2. according to the flavouring agent described in claim 1, it is characterized in that, in the agent of described Canidae flavour of food products, in animal's liver described in 200 weight portions in described second reaction raw materials group, comprise: the described Maillard reaction raw material of 15-25 weight portion, the described maltodextrin of 20-70 weight portion and the dietary alkali of 0.2-0.4 weight portion
Preferred described Maillard reaction raw material comprises: the L-AA of the wood sugar of 2-10 weight portion, the cysteine hydrochloride monohydrate of 0.2-4 weight portion, the glutamic acid of 0.01-5 weight portion, the thiamine of 0.5-3 weight portion and 1-6 weight portion,
Preferred described Maillard reaction raw material also comprises: the glucose of 1-5 weight portion and the glycine of 2-7 weight portion; The total amount of preferred described glucose and described wood sugar not higher than 17 weight portions, the total amount of preferred described glycine and described glutamic acid not higher than 8 weight portions,
Preferred described Maillard reaction raw material also comprises: the Angel Yeast extract FD00-A of 2-8 weight portion and the somatose cream 1304 of 0.1-0.7 weight portion,
Preferably, described dietary alkali is NaOH.
3. according to the flavouring agent described in claim 1, it is characterized in that, in animal's liver described in 200 weight portions, in the first reaction raw materials group, protease comprises: the compound protease of 0.2-0.6 weight portion and the flavor protease of 0.2-0.6 weight portion.
4. according to the flavouring agent described in claim 1, it is characterized in that, in animal's liver described in 200 weight portions, described sweetener group comprises: the described sweetener of 1-1.5 weight portion and the described food acids of 4.5-5 weight portion,
Preferred described sweetener comprises the stevioside of 0.1-0.4 and the potassium sorbate of 0.8-1.2 weight portion,
Preferred described food acids is phosphoric acid.
5. according to the flavouring agent described in claim 1, it is characterized in that, at least comprise chicken gizzard in described animal's liver, preferred described animal's liver is chicken gizzard and duck liver, and the weight ratio of preferred described chicken gizzard and described duck liver is 1:1.
6. according to the flavouring agent described in claim 1, it is characterized in that, the raw material of described Canidae flavour of food products agent comprises in animal's liver described in 200 weight portions: the compound protease of 0.3-0.5 weight portion, the flavor protease of 0.3-0.5 weight portion, the wood sugar of 3-7 weight portion, 2.5-5 the glucose of weight portion, 1.5-3 cysteine hydrochloride one water of weight portion, the glutamic acid of 0.1-3 weight portion, the glycine of 3-6 weight portion, 1.5-3 the thiamine of weight portion, 2.5-5 the L-AA of weight portion, the Angel Yeast extract FD00-A of 4-8 weight portion, the somatose cream 1304 of 0.3-0.6 weight portion, the maltodextrin (DE is 15-20) of 45-55 weight portion, the NaOH of 0.2-0.4 weight portion, the stevioside of 0.15-0.25 weight portion, the phosphoric acid of 4.8 weight portions, the potassium sorbate of 1 weight portion.
7. a preparation method for the Canidae flavour of food products agent according to any one of claim 1 to 6, is characterized in that, comprise the following steps:
Get the first reaction raw materials group, pulverized by animal's liver, first time heating, adds protease, constant temperature stirring reaction, obtains enzymolysis mixture;
Carry out second time heating to described enzymolysis mixture, and get the second reaction raw materials group, join in described enzymolysis mixture successively by Maillard reaction raw material, maltodextrin and dietary alkali in the second raw material group, isothermal reaction, obtains Maillard reaction thing;
Get sweetener group, sweetener and food acids joined in described Maillard reaction thing, homogeneous, obtain the agent of described Canidae flavour of food products,
The temperature of described second time heating is higher than the temperature heated for the first time, and preferred described first time is heated to 50-80 DEG C, is preferably heated to 55-65 DEG C, constant temperature stirring reaction 60-120min; Described second time is heated to 70-90 DEG C, is preferably heated to 80-90 DEG C, isothermal reaction 50-80min.
8. according to the preparation method described in claim 7, it is characterized in that, before described enzymolysis mixture being carried out to second time heating, also comprise the step that the enzyme that goes out is lived, in the step that the described enzyme that goes out is lived, described enzymolysis mixture is warming up to 90-100 DEG C, go out enzyme 10-20min.
9. according to the preparation method described in claim 7, it is characterized in that, described animal's liver is the animal's liver through freezing processing.
10. a Canidae food, is added with flavouring agent in described Canidae food, it is characterized in that, the flavouring agent of described flavouring agent according to any one of claim 1 to 6, or flavouring agent prepared by the method according to any one of claim 7 to 9.
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