CN105211655A - A kind of preparation method of liquid fishiness cat grain flavouring agent - Google Patents
A kind of preparation method of liquid fishiness cat grain flavouring agent Download PDFInfo
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- CN105211655A CN105211655A CN201410310358.4A CN201410310358A CN105211655A CN 105211655 A CN105211655 A CN 105211655A CN 201410310358 A CN201410310358 A CN 201410310358A CN 105211655 A CN105211655 A CN 105211655A
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Abstract
The invention discloses a kind of preparation method of liquid fishiness cat grain flavouring agent, it is that marine fish is processed adult fish gruel; In described fish gruel, add water, fully stir and obtain fish slurry; Described fish slurry is heated to 45 ~ 60 DEG C, regulates pH to 5.5 ~ 7.0, add protease, stir the reaction that is hydrolyzed until the degree of hydrolysis of fish slurry is after 20 ~ 40%, in 30min, temperature is risen to 90 ~ 95 DEG C, continue stirring and obtain enzymolysis liquid; In described enzymolysis liquid, add reduced sugar, glycine, stir, at 95 ~ 110 DEG C, heat 50 ~ 150min, obtain enzymolysis product; In described enzymolysis product, add phosphoric acid and converted starch, after stirring, obtain product.Beneficial effect of the present invention is: cost is lower, effectively improves utilization rate and the added value of marine fish; With rich flavor, characteristic flavor on basis is given prominence to, and greatly improves local flavor and the palatability of cat grain, is applied in pet food and has good market prospects.
Description
Technical field
The present invention is a kind of preparation method of liquid fishiness cat grain flavouring agent, is specifically related to one and improves cat grain local flavor, improves the liquid cat grain flavouring agent of its palatability, belongs to feed processing technology field.
Background technology
Along with the development of national economy, living standards of the people improve constantly, and to the understanding of pet with support the idea of doting on and also updating, commercially available pet cat food progressively replaces Homemade cat grain, becomes the selection of Geng Duo family.Cat grain flavouring agent, as one of the necessary raw material of commercially available pet cat food, is also more and more subject to the attention of Mao Liang producer and researcher.
Cat grain flavouring agent fragrance of the prior art is strong not, and palatability is poor, and cost performance is lower.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of liquid fishiness cat grain flavouring agent, to solve the above-mentioned problems in the prior art.
For achieving the above object, technical scheme of the present invention is as follows:
A preparation method for liquid fishiness cat grain flavouring agent, it comprises the steps:
Marine fish is processed adult fish gruel;
In described fish gruel, add water, fully stir and obtain fish slurry;
Described fish slurry is heated to 45 ~ 60 DEG C, regulates pH to 5.5 ~ 7.0, add protease, stir be hydrolyzed reaction until in fish slurry the degree of hydrolysis of protein be after 20 ~ 40%, in 30min, temperature is risen to 90 ~ 95 DEG C, continues stirring and obtain enzymolysis liquid;
In described enzymolysis liquid, add reduced sugar, glycine, stir, at 95 ~ 110 DEG C heat 50 ~ 150min, obtain enzymolysis product, by occur Maillard reaction so that produce strong meat-like flavor and characteristic flavor on basis;
In described enzymolysis product, add phosphoric acid and converted starch, cross colloid mill after stirring, then elimination insoluble matter obtains liquid form product.
Preferably, the addition of described water is 30 ~ 100% of the rotten weight of fish.
Preferably, described protease dosage is 0.3 ~ 1.0% of fish slurry weight.
Preferably, the dosage of described reduced sugar is 2 ~ 10% of enzymolysis liquid weight, and described glycine dosage is 0.5 ~ 10% of enzymolysis liquid weight.
Preferably, the dosage of described phosphoric acid is 5 ~ 15% of enzymolysis product weight, and the dosage of described converted starch is 5 ~ 25% of enzymolysis product weight.
Preferably, described protease is papain or flavor protease, is hydrolyzed with papain or flavor protease, by the degree of hydrolysis of tracking and measuring enzymolysis liquid, effective controlled enzymatic hydrolysis time, obtains the enzymolysis liquid being rich in amino acid and small peptide.
Preferably, described reduced sugar is D-wood sugar.
Preferably, described converted starch is maltodextrin and/or oxidized starch.
Preferably, enzymolysis liquid prepares the heat time of enzymolysis product is 100 ~ 150min.
A using method for cat grain flavouring agent as described in the present invention, it is that described cat grain flavouring agent is surperficial at cat grain by 2 ~ 8% even application of cat grain weight.
The present invention mainly with low value-added marine fish for primary raw material, enzymatic hydrolysis is carried out with papain or flavor protease, by the degree of hydrolysis of tracking and measuring enzymolysis liquid, effective controlled enzymatic hydrolysis time, obtain the enzymolysis liquid being rich in amino acid and small peptide, the compositions such as D-wood sugar, glycine are added in gained enzymolysis liquid, further Maillard reaction and then produce strong fragrance and characteristic flavor on basis, add a certain proportion of phosphoric acid and converted starch again to mix with it and cross colloid mill afterwards, filter, both novel fishiness liquid state cat grain flavouring agent.
To sum up, beneficial effect of the present invention is:
1, take marine fish as primary raw material, product cost is lower, effectively improves utilization rate and the added value of marine fish;
2, the mushy stage cat grain flavouring agent fishiness prepared by the present invention is strong, characteristic flavor on basis is given prominence to, it is sprayed on cat grain surface by mass concentration 2 ~ 8%, its bad smell produced in process of production of cat grain raw material itself can be hidden, very big local flavor and the palatability improving cat grain, greatly promote cat grain competitiveness commercially, be applied in cat grain and there are good market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but protection scope of the present invention is not only confined to embodiment.
The preparation method of embodiment 1 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten weight half of fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 50 DEG C, regulate pH to 6.0 ~ 7.0, add the papain of fish slurry weight 0.5%, mechanical agitation 4h, control degree of hydrolysis to 25 ~ 30% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add the D-wood sugar of enzymolysis liquid weight 5% and the glycine of 5%, after stirring at 95 DEG C continuous heating 80min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add the phosphoric acid of enzymolysis product weight 10%, the oxidized starch of 10%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 2 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten weight half of fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 50 DEG C, regulate pH to 6.0 ~ 7.0, add the flavor protease of fish slurry weight 0.5%, mechanical agitation 4h, control degree of hydrolysis to 25 ~ 30% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add the D-wood sugar of enzymolysis liquid weight 5% and the glycine of 5%, after stirring at 95 DEG C continuous heating 80min, obtain enzymolysis product;
Step 5, the enzymolysis product that step 4 obtained add the phosphoric acid of enzymolysis product weight 8%, the maltodextrin of 5% and the oxidized starch of 5%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 3 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten identical weight 30% of fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 45 DEG C, regulate pH to 5.5 ~ 7.0, add the flavor protease of fish slurry weight 1.0%, mechanical agitation 5h, control degree of hydrolysis to 20 ~ 40% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add the D-wood sugar of enzymolysis liquid weight 2% and the glycine of 0.5%, after stirring at 95 DEG C continuous heating 150min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add the phosphoric acid of enzymolysis product weight 8%, the oxidized starch of 15%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 4 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten identical weight of fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 55 DEG C, regulate pH to 5.5 ~ 6.5, add the papain of fish slurry weight 0.75%, mechanical agitation 3h, control degree of hydrolysis to 20 ~ 30% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add the D-wood sugar of enzymolysis liquid weight 2%, the glucose of 5% and the glycine of 1%, the glutamic acid of 4%, after stirring at 105 DEG C continuous heating 100min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add the phosphoric acid of enzymolysis product weight 10%, the maltodextrin of 5%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 5 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of weight fish gruel 75% in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 55 DEG C, regulate pH to 5.5 ~ 6.5, add the papain of fish slurry weight 0.75%, mechanical agitation 4h, control degree of hydrolysis to 30 ~ 40% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add the D-wood sugar of enzymolysis liquid weight 5% and the glycine of 5%, after stirring at 110 DEG C continuous heating 50min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add phosphoric acid, 10% oxidized starch of enzymolysis product weight 10%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 6 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten half of weight fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 50 DEG C, regulate pH to 6.5 ~ 7.0, add the fish slurry flavor protease of weight 0.25% and the papain of 0.25%, mechanical agitation 3h, controlled hydrolysis degree to 30 ~ 40%, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add glucose and the glycine of 8%, the glutamic acid of 5% of enzymolysis liquid weight 8%, after stirring at 110 DEG C continuous heating 50min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add the phosphoric acid of enzymolysis product weight 8%, the maltodextrin of 20%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The preparation method of embodiment 7 fishiness cat grain flavouring agent, the method includes the steps of:
Step one, marine fish is twisted into fish gruel;
Add the water of the rotten half of weight fish in step 2, the fish gruel that obtains in step one, fully stir, obtain fish slurry;
Step 3, fish slurry step 2 obtained are warming up to 60 DEG C, regulate pH to 6.0 ~ 7.0, add the fish slurry flavor protease of weight 0.5% and the papain of 0.5%, mechanical agitation 2.5h, control degree of hydrolysis to 25 ~ 35% of protein in fish slurry, then in 30min, be warming up to 90 ~ 95 DEG C, continue to stir 10min, obtain enzymolysis liquid;
Step 4, the enzymolysis liquid obtained in step 3 add D-wood sugar and the glycine of 8%, the glutamic acid of 5% of enzymolysis liquid weight 5%, after stirring at 110 DEG C continuous heating 50min, obtain enzymolysis product;
Step 5, enzymolysis product step 4 obtained add the phosphoric acid of enzymolysis product weight 10%, the oxidized starch of 15%, filter out insoluble matter, obtain liquid form product after crossing colloid mill.
The flavor effect of embodiment 8 embodiment 1 product and palatability experiment
Using the close healthy adult domestic cat of 15 builds meeting the requirement of zoopery standard, body weight as experiment cat; To feed place: Shanghai Communications University's animal experimental center standard cat house; Receptacle temperature is (23 ± 2) DEG C, relative humidity (55 ± 5) %, light application time: 7:00 ~ 19:00, one, a cage.Carry out the palatability experiment of experiment cat grain to determine the palatability effect of the liquid flavouring agent of the present invention, and the palatability of comparing with common market liquid cat grain flavouring agent and flavor effect.
One, experimental technique
Double plate is tested:
1, originally feed lasting two days, every day, feeding 1 was eaten, and selected cat (15) only; Morning on the same day feeds, and the next morning weighs.
2, cat is often eaten and feeds A, B grain each 120 grams (correct amount) simultaneously.Feeding is complete weighs and records the surplus of A, B grain.
3, must clean tableware before feeding at every turn, and prepare enough drinking water, fixing tableware is in case overturn.
That 4, feeds must be into cat, and when feeding, cat is only in a good state of health, without vomitting symptom of having loose bowels.
Two, experimental result
(1) determination of the present invention liquid fishiness cat grain flavouring agent optimum addition
Double plate is tested, and examination is fed two days, and wherein A is contrast grain, and B is test grain (flavouring agent addition is respectively 2%, 4.0%, 6.0%, 8% of contrast grain quality).
A grain feed intake=A grain administered dose-A grain surplus
B grain feed intake=B grain administered dose-B grain surplus
A grain is searched for food ratio=A grain feed intake/(A grain feed intake+B grain feed intake)
B grain is searched for food ratio=B grain feed intake/(A grain feed intake+B grain feed intake)
Result is fed in the examination of table 1 different fishiness cat grain flavouring agent addition
Note: P < 0.05
As can be seen from Table 1, add the liquid fishiness cat grain flavouring agent of 2% in contrast grain after, experiment cat search for food than being 72.52%; When the addition of liquid fishiness cat grain flavouring agent reaches 6.0%, experimental dog search for food than significantly improving, can about 91% be reached, then continue improve addition, search for food than not significantly improving.Therefore, consider cost factor, add liquid fishiness cat grain flavouring agent prepared by the inventive method improve experiment cat search for food than time, the suitableeest addition is 6.0%.
(2) contrast effect of the liquid fishiness cat grain flavouring agent of the present invention and common market liquid cat grain flavouring agent
Double plate is tested, and examination is fed 7 days, and wherein based on A grain, grain adds 6% common market liquid dog-food flavouring agent; Based on B grain, grain adds 6% the present invention liquid fishiness cat grain flavouring agent.
A grain feed intake=A grain administered dose-A grain surplus
B grain feed intake=B grain administered dose-B grain surplus
A grain is searched for food ratio=A grain feed intake/(A grain feed intake+B grain feed intake)
B grain is searched for food ratio=B grain feed intake/(A grain feed intake+B grain feed intake)
The palatability comparing result of the different cat grain flavouring agent of two kinds, table 2
As can be seen from Table 2, on the basis of equal addition, B grain is searched for food than the ratio of searching for food far above A grain, along with the increase of number of days is fed in examination, B grain is searched for food than keeping stable advantage, illustrates that the palatability lifting successful of liquid fishiness cat flavouring agent to basic cat grain prepared by the present invention is better than commercially available liquid cat flavouring agent.
Last it is noted that above embodiment only in order to illustrate the present invention and and unrestricted technical scheme described in the invention; Therefore, although this description with reference to each above-mentioned embodiment to present invention has been detailed description, those of ordinary skill in the art should be appreciated that and still can modify to the present invention or equivalent to replace; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (10)
1. a preparation method for liquid fishiness cat grain flavouring agent, is characterized in that, comprise the steps:
Marine fish is processed adult fish gruel;
In described fish gruel, add water, fully stir and obtain fish slurry;
Described fish slurry is heated to 45 ~ 60 DEG C, regulates pH to 5.5 ~ 7.0, add protease, stir be hydrolyzed reaction until in fish slurry the degree of hydrolysis of protein be after 20 ~ 40%, in 30min, temperature is risen to 90 ~ 95 DEG C, continues stirring and obtain enzymolysis liquid;
In described enzymolysis liquid, add reduced sugar and glycine, stir, at 95 ~ 110 DEG C, heat 50 ~ 150min, obtain enzymolysis product;
In described enzymolysis product, add phosphoric acid and converted starch, after stirring, elimination insoluble matter obtains liquid form product.
2. preparation method according to claim 1, is characterized in that, the addition of described water is 30 ~ 100% of the rotten weight of fish.
3. preparation method according to claim 1, is characterized in that, described protease dosage is 0.3 ~ 1.0% of fish slurry weight.
4. preparation method according to claim 1, is characterized in that, the dosage of described reduced sugar is 2 ~ 10% of enzymolysis liquid weight, and described glycine dosage is 0.5 ~ 10% of enzymolysis liquid weight.
5. preparation method according to claim 1, is characterized in that, the dosage of described phosphoric acid is 5 ~ 15% of enzymolysis product weight, and the dosage of described converted starch is 5 ~ 25% of enzymolysis product weight.
6. the preparation method according to claim 1 or 3, is characterized in that, described protease is papain or flavor protease.
7. the preparation method according to claim 1 or 4, is characterized in that, described reduced sugar is D-wood sugar.
8. preparation method according to claim 1 or 5, it is characterized in that, described converted starch is maltodextrin and/or oxidized starch.
9. preparation method according to claim 1, is characterized in that, the heat time that enzymolysis liquid prepares enzymolysis product is 100 ~ 150min.
10. a using method for cat grain flavouring agent as claimed in claim 1, is characterized in that, is that described cat grain flavouring agent is surperficial at cat grain by 2 ~ 8% even application of cat grain weight.
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Cited By (7)
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| CN105961881A (en) * | 2016-06-22 | 2016-09-28 | 河北志尚生物科技有限公司 | Powdery pet food flavor agent and preparation method thereof |
| CN105995117A (en) * | 2016-06-16 | 2016-10-12 | 南京农业大学 | Cat food inducing agent and preparing method thereof |
| CN106562074A (en) * | 2016-11-17 | 2017-04-19 | 上海翼邦生物技术有限公司 | Liquid fish-flavored cat food composition and preparation method thereof |
| CN107439824A (en) * | 2017-08-10 | 2017-12-08 | 上海信元宠物食品有限公司 | The preparation method that a kind of dog cat is starched with semi-fluid shape proteolysis meat |
| CN107712380A (en) * | 2017-11-20 | 2018-02-23 | 江苏雅博动物健康科技有限责任公司 | A kind of preparation method of paste cat flavouring agent |
| CN112890042A (en) * | 2021-02-26 | 2021-06-04 | 东莞市佐佑宠爱生物科技有限公司 | Cat beverage attracting pet cats to drink water with smell and preparation method thereof |
| CN113412887A (en) * | 2020-12-31 | 2021-09-21 | 江苏翼邦生物技术有限公司 | High-protein flavoring agent for cats and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112890042A (en) * | 2021-02-26 | 2021-06-04 | 东莞市佐佑宠爱生物科技有限公司 | Cat beverage attracting pet cats to drink water with smell and preparation method thereof |
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Application publication date: 20160106 |