CN104621394A - 一种宠物食用的发泡骨及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种发泡骨及其制备方法,特别是指宠物食用的发泡骨及其制备方法。本发明产品采用如下技术方案:一种宠物食用的发泡骨,其特征在于:包括以下原料:小麦面筋、玉米淀粉、鸡肉或\和牛肉、肉骨粉、食用甘油、食用明胶、酵母粉、食用香精、DL-丙氨酸、食盐、磷酸二氢纳、氯化钾、抗氧化剂、维生素、矿物质;制备方法的技术方案是:包括如下工序:一、溶解,二、激活酵母粉,三、混匀,四、调浆,五、发酵打韧,六、加工成型,七、发泡,八、烘干,通过上述方案的效果是提供一种营养丰富、成本低廉,且可以很好控制产品硬度的新型的宠物食用的发泡骨及其制备方法。
Description
技术领域
本发明涉及一种发泡骨及其制备方法,特别是指宠物食用的的发泡骨及其制备方法。
背景技术
传统的发泡骨是用牛二层皮制造而成,由于牛二层皮资源短缺,成本昂贵在市场上没有优势,另外产品的硬度不能有效控制,给宠物群体带来危害,最后牛二层皮生产的发泡骨以磨牙、咀嚼为主,营养单调而且皮质过硬,适口性不好。
发明内容
本发明针对现有技术存在的不足,提供一种营养丰富、成本低廉,且可以很好控制产品硬度的新型的宠物食用的发泡骨及其制备方法。
为实现上述目的,本发明产品采用如下技术方案:一种宠物食用的发泡骨,其特征在于:所述发泡骨按重量比包括以下原料:小麦面筋50-80份、玉米淀粉5-20份、鸡肉或\和牛肉16-25份、肉骨粉10-20份、食用甘油5-20份、食用明胶2-10份、酵母粉1-2份、食用香精0.2-5份、DL-丙氨酸0.2-5份、食盐0.1-1份、磷酸二氢纳0.01-1份、氯化钾0.5-1份、抗氧化剂0.03-0.08份、维生素 0.1-0.5份、矿物质0.02-1.5份。
本发明产品技术方案进一步设置是:还包括有食用色素0.3-5.5份。
通过采用上述方案,我们使上述的发泡骨营养均匀,具有植物蛋白和动物蛋白,其中其它辅助材料的作用是:DL-丙氨酸:是一种调和剂,能改善有机酸的酸味,能在宠物机体内参于代谢,防止宠物热量过多引起肥胖,增加营养作用;明胶:是一种无脂肪、无胆固醇高蛋白的天然营养型的食品增稠剂,可对动物蛋白起乳化剂作用并有利于食物消化,而且可以使产品增强韧性及硬度;磷酸二氢钠:是宠物食品品质的改良剂,是维持体液酸碱平衡,尤其是氧化磷、酸过程中参与DNA、RNA以及许多辅酶的构成;骨粉:主要成分是磷酸三钙,骨胶和脂肪,含有丰富的矿物质,软骨素。骨胶原是宠物脑组织发育不可缺少的物质对防止衰老起很大作用;氯化钾:主要作用是对动物蛋白的持水力,抑制微生物生长,促进某些蛋白质溶解,并能降低钠含量过高对宠物的不良影响;维生素:是机体代谢,维持眼睛正常功能,骨骼形成与维持促进钙、磷吸收,使宠物胃肠、皮肤健康提高免疫力;矿物质:作用于骨、齿健康,蛋白质的合成以及体内水份调节等功能;抗氧化剂:能阻止或延缓食品氧化变质、能提高食品稳定性和储存期如果食品被氧化使食品中油脂变质破坏维生素,食品就会变质产生有毒害物质不能食用。
本发明产品的制备方法的技术方案是:其特征在于:包括有以下工序:
一、溶解,将明胶和食盐分别用1:1—1:1.5的水混合后放在不锈钢容器内再在温度为50—80度的锅内隔水溶化,并边搅拌边加热待以上原料完全溶化后为止备用;
二、激活酵母粉,将酵母用35度-45度的温水溶化激活,酵母粉与水以1:1.5—1:2的比例配制,酵母粉溶化后静置10-20分钟,使酵母粉充分激活;
三、混匀,将小麦面筋、60%-80%的玉米淀粉、鸡肉或\和牛肉粉、肉骨粉、DL-丙氨酸、磷酸二氢纳、氯化钾、抗氧化剂、维生素、矿物质在搅拌机内搅拌均匀后取出备用;
四、调浆,将余下的玉米淀粉用3-4倍水稀释后放在不锈钢桶内搅拌至全部分散后再放在隔水的锅内边搅拌边加热15-30分钟,在加热搅拌时要依次加入甘油、食用香精、溶化后的食盐、溶化后的明胶、使混合物出现明显粘稠的胶状体时停止加热待备用;
五、发酵打韧,首先将工序三中的混合原料倒入不锈钢和面机内边搅拌边加入工序中的浆料,经过10-20分钟混和后将工序二中的激活的酵母粉渐渐均匀地加入原料中继续混和打韧半小时以上,使原料呈面团状为止,最后取出后在自然条件下继续发酵15-20分钟;
六、加工成型,将工序五完成后的面团分成小块继续搓揉5-10分钟,其目的是使面团更加紧密软韧后再放入压片机,通过模具压出不同尺寸的面片,将面片做出骨头状半成品;
七、发泡,将工序六做出的半成品在自然条件下继续发泡3小时以上,视半成品有发泡起来即可,然后将半成品置于高压灭菌锅内在80-130mpa高压下经过10分钟以上高压灭菌并进一步促使半成品的熟化及发泡;
八、烘干,将工序七完成后的半成品进行烘干处理,使水分小于13%,最后再次杀菌即可。
本发明产品的制备方法的进一步技术方案是:所述鸡肉或\和牛肉是鲜鸡肉或\和鲜牛肉,将鲜鸡肉或\和鲜牛肉放在绞肉机内绞成肉浆状备用。
通过采用上述方案,使产品的加工方法简单,其中工序中酵母粉的作用是酵母粉与淀粉混合后会繁殖产生大量的二氧化碳气体,才使原料膨胀成海绵状结构而达到发泡的作用,需要注意的是酵母粉激活后应及时加入原料保证产品充分达到发泡,另外酵母粉在发酵时会产生大量氨基酸、低聚糖、脂类、醇类等小分子风味物质,使宠物发泡骨制品口味纯正浓厚,另外酵母粉中含有酵类,可以将淀粉、纤维素、蛋白质水解成易被机体消化和吸收的低分子物质,提高了发泡骨的消化吸收率,酵母粉中含有植酸酵可以有效水解面食中的植酸有助于机体对锌、铁、钙等物质的吸收;最后酵母是一种单细胞蛋白、有丰富的蛋白质、B族维生素等物质,它能促进宠物的生长发育,改善宠物皮毛的光泽度,增加幼犬抗病能力。
下面结合对本发明作进一步描述。
具体实施方式
一种宠物食用的发泡骨,按重量比包括以下原料:小麦面筋50-80份、玉米淀粉5-20份、鸡肉或\和牛肉16-25份、肉骨粉10-20份、食用甘油5-20份、食用明胶2-10份、酵母粉1-2份、食用香精0.2-5份、DL-丙氨酸0.2-5份、食盐0.1-1份、磷酸二氢纳0.01-1份、氯化钾0.5-1份、抗氧化剂0.03-0.08份、维生素 0.1-0.5份、矿物质0.02-1.5份。在需要的时候可以包括有食用色素0.3-5.5份。上述的鸡肉或\和牛肉粉可以是鲜鸡肉或鲜牛肉经过绞肉机内绞成肉浆状。采用上述方案,我们使上述的发泡骨营养均匀,具有植物蛋白和动物蛋白,其中玉米淀粉起到分子结构支撑作用,其它辅助材料的作用是:DL-丙氨酸:是一种调和剂,能改善有机酸的酸味,能在宠物机体内参于代谢,防止宠物热量过多引起肥胖,增加营养作用;明胶:是一种无脂肪、无胆固醇高蛋白的天然营养型的食品增稠剂,可对动物蛋白起乳化剂作用并有利于食物消化,而且可以使产品增强韧性及硬度;磷酸二氢钠:是宠物食品品质的改良剂,是维持体液酸碱平衡,尤其是氧化磷、酸过程中参与DNA、RNA以及许多辅酶的构成;骨粉:主要成分是磷酸三钙,骨胶和脂肪,含有丰富的矿物质,软骨素。骨胶原是宠物脑组织发育不可缺少的物质对防止衰老起很大作用;氯化钾:主要作用是对动物蛋白的持水力,抑制微生物生长,促进某些蛋白质溶解,并能降低钠含量过高对宠物的不良影响;维生素:是机体代谢,维持眼睛正常功能,骨骼形成与维持促进钙、磷吸收,使宠物胃肠、皮肤健康提高免疫力;矿物质:作用于骨、齿健康,蛋白质的合成以及体内水份调节等功能;抗氧化剂:能阻止或延缓食品氧化变质、能提高食品稳定性和储存期如果食品被氧化使食品中油脂变质破坏维生素,食品就会变质产生有毒害物质不能食用。
本发明产品的制备方法的实施例是:包括有以下工序:
一、溶解,将明胶和食盐分别用1:1—1:1.5的水混合后放在不锈钢容器内再在温度为50—80度的锅内隔水溶化,并边搅拌边加热待以上原料完全溶化后为止等待备用;
二、激活酵母粉,将酵母用35度-45度的温水溶化激活,酵母粉与水以1:1.5—1:2的比例配制,酵母粉溶化后静置10-20分钟,使酵母粉充分激活;
三、混匀,将小麦面筋、60%-80%的玉米淀粉、鸡肉或\和牛肉粉、肉骨粉、DL-丙氨酸、磷酸二氢纳、氯化钾、抗氧化剂、维生素、矿物质在搅拌机内搅拌均匀后取出备用;
四、调浆,将余下的玉米淀粉用3-4倍水稀释后放在不锈钢桶内搅拌至全部分散后再放在隔水的锅内边搅拌边加热15-30分钟,在加热搅拌时要依次加入甘油、食用香精、溶化后的食盐、溶化后的明胶、使混合物出现明显粘稠的胶状体时停止加热待备用;
五、发酵打韧,首先将工序三中的混合原料倒入不锈钢和面机内边搅拌边加入工序中的浆料,经过10-20分钟混和后将工序二中的激活的酵母粉渐渐均匀地加入原料中继续混和打韧半小时以上,使原料呈面团状为止,最后取出后在自然条件下继续发酵15-20分钟。
六、加工成型,将工序五完成后的面团分成小块继续搓揉5-10分钟,其目的是使面团更加紧密软韧后再放入压片机,通过模具压出不同尺寸的面片,将面片做出骨头状半成品,这里可以是各种形状的骨头状,通常根据需要而定;
七、发泡,将工序六做出的半成品在自然条件下继续发泡3小时以上,视半成品有发泡起来即可,然后将半成品置于高压灭菌锅内在80-130mpa高压下经过10分钟以上高压灭菌并进一步促使半成品的熟化及发泡;
八、烘干,将工序七完成后的半成品进行烘干处理,使水分小于13%,最后再次杀菌即可。
在本发明实施例中,所述鸡肉或\和牛肉是鲜鸡肉或\和鲜牛肉,将鲜鸡肉或\和鲜牛肉放在绞肉机内绞成肉浆状备用。当然我们也可以采用鸡肉或\和鲜牛粉,这样就不需要绞碎了。
采用上述方案,使产品的加工方法简单,其中工序中酵母粉的作用是酵母粉与淀粉混合后会繁殖产生大量的二氧化碳气体,才使原料膨胀成海绵状结构而达到发泡的作用,需要注意的是酵母粉激活后应及时加入原料保证产品充分达到发泡,另外酵母粉在发酵时会产生大量氨基酸、低聚糖、脂类、醇类等小分子风味物质,使宠物发泡骨制品口味纯正浓厚,另外酵母粉中含有酵类,可以将淀粉、纤维素、蛋白质水解成易被机体消化和吸收的低分子物质,提高了发泡骨的消化吸收率,酵母粉中含有植酸酵可以有效水解面食中的植酸有助于机体对锌、铁、钙等物质的吸收;最后酵母是一种单细胞蛋白、有丰富的蛋白质、B族维生素等物质,它能促进宠物的生长发育,改善宠物皮毛的光泽度,增加幼犬抗病能力。
Claims (4)
1.一种宠物食用的发泡骨,其特征在于:所述发泡骨按重量比包括以下原料:小麦面筋50-80份、玉米淀粉5-20份、鸡肉或\和牛肉16-25份、肉骨粉10-20份、食用甘油5-20份、食用明胶2-10份、酵母粉1-2份、食用香精0.2-5份、DL-丙氨酸0.2-5份、食盐0.1-1份、磷酸二氢纳0.01-1份、氯化钾0.5-1份、抗氧化剂0.03-0.08份、维生素 0.1-0.5份、矿物质0.02-1.5份。
2.根据权利要求1所述宠物食用的发泡骨,其特征在于:还包括有食用色素0.3-5.5份。
3.根据权利要求1所述的宠物食用发泡骨的制备方法,其特征在于:包括有以下工序:
一、溶解,将明胶和食盐分别用1:1—1:1.5的水混合后放在不锈钢容器内再在温度为50—80度的锅内隔水溶化,并边搅拌边加热待以上原料完全溶化后为止备用;
二、激活酵母粉,将酵母用35度-45度的温水溶化激活,酵母粉与水以1:1.5—1:2的比例配制,酵母粉溶化后静置10-20分钟,使酵母粉充分激活;
三、混匀,将小麦面筋、60%-80%的玉米淀粉、鸡肉或\和牛肉粉、肉骨粉、DL-丙氨酸、磷酸二氢纳、氯化钾、抗氧化剂、维生素、矿物质在搅拌机内搅拌均匀后取出备用;
四、调浆,将余下的玉米淀粉用3-4倍水稀释后放在不锈钢桶内搅拌至全部分散后再放在隔水的锅内边搅拌边加热15-30分钟,在加热搅拌时要依次加入甘油、食用香精、溶化后的食盐、溶化后的明胶、使混合物出现明显粘稠的胶状体时停止加热待备用;
五、发酵打韧,首先将工序三中的混合原料倒入不锈钢和面机内边搅拌边加入工序中的浆料,经过10-20分钟混和后将工序二中的激活的酵母粉渐渐均匀地加入原料中继续混和打韧半小时以上,使原料呈面团状为止,最后取出后在自然条件下继续发酵15-20分钟;
六、加工成型,将工序五完成后的面团分成小块继续搓揉5-10分钟,其目的是使面团更加紧密软韧后再放入压片机,通过模具压出不同尺寸的面片,将面片做出骨头状半成品;
七、发泡,将工序六做出的半成品在自然条件下继续发泡3小时以上,视半成品有发泡起来即可,然后将半成品置于高压灭菌锅内在80-130mpa高压下经过10分钟以上高压灭菌并进一步促使半成品的熟化及发泡;
八、烘干,将工序七完成后的半成品进行烘干处理,使水分小于13%,最后再次杀菌即可。
4.根据权利要求3所述的宠物食用发泡骨的制备方法,其特征在于:所述鸡肉或\和牛肉是鲜鸡肉或\和鲜牛肉,将鲜鸡肉或\和鲜牛肉放在绞肉机内绞成肉浆状备用。
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Effective date of registration: 20170505 Address after: 200120 Shanghai city Pudong New Area Sichuan Tulu No. 300 building 30 room 102-502 Xin Applicant after: Shanghai Yifeng Pet Products Co. Ltd. Address before: 325400, No. 75 Fuyang East Road, head town, Pingyang County, Zhejiang, Wenzhou Applicant before: WENZHOU YUXIANG PET PRODUCT CO., LTD. |
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