CN106260508A - A kind of preparation method of feedstuff flavouring agent for pets - Google Patents
A kind of preparation method of feedstuff flavouring agent for pets Download PDFInfo
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- CN106260508A CN106260508A CN201510283381.3A CN201510283381A CN106260508A CN 106260508 A CN106260508 A CN 106260508A CN 201510283381 A CN201510283381 A CN 201510283381A CN 106260508 A CN106260508 A CN 106260508A
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Abstract
The invention discloses the preparation method of a kind of feedstuff flavouring agent for pets: 1) carry out defibrination according to the fresh meat that weight proportion is 1: 2～1: 3 and water；2) meat obtained slurry is heated to 100 DEG C, keeps more than 10 minutes；3) meat slurry is cooled to 50 DEG C, and addition can be by the enzyme matter agent of meat protein enzymolysis in the range of pH value 6～7；4) meat slurry is stirred, until the complete enzymolysis of fresh meat is gravy at a temperature of 50 DEG C～55 DEG C；5) stir after gravy being added flavoring substance；6) stir after adding other flavoring substances after gravy being heated to 150 DEG C～160 DEG C and maintain heating 1 hour；7) pack after gravy being sterilized；After the feedstuff flavouring agent for pets made by this method is added directly into feedstuff, it is possible to make feedstuff have peat-reek and cover bad smell, improve the palatability of feedstuff, the feed intake of raising house pet.
Description
Technical field
The invention belongs to the field of feed processing technology, be specifically related to a kind of attractant for improving feedstuff, the feedstuff flavouring agent of palatability.
Background technology
In feedstuff, add flavouring agent can promote appetite, improve feedstuff sorption enhanced rate, obtain good production effect and economic effect.Feedstuff flavouring agent is by research, utilizes the physiological principle such as poultry olfactory sensation, the sense of taste, it is used for improving and strengthen the natural taste of feedstuff and abnormal smells from the patient, promote the class sense organ additive searched for food, grow, generate, it is that a class is in order to improve feedstuff palatability, strengthen animal appetite, improve animal feed intake, promote feed digestion to absorb and utilize, and making an addition to the special additive in feedstuff.
And in feed for pet and feed stuff for pet fish industry, owing to domestic businessman enters later, basic or blank out in terms of feed for pet and feed stuff for pet fish flavouring agent, development space is huge, so developing a kind of feedstuff flavouring agent for pets to have put on the research schedule of people.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides a kind of can make feedstuff have peat-reek and cover bad smell, improve the palatability of feedstuff, the feedstuff flavouring agent for pets of raising feed intake.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of feedstuff flavouring agent for pets:
1): fresh meat and water according to weight proportion is 1: 2～1: 3 carry out defibrination；
2): meat slurry step (1) obtained is heated to 100 DEG C, keeps more than 10 minutes；
3): meat slurry step (2) obtained is cooled to 50 DEG C, and adding in the range of pH value 6～7 can be by the enzyme preparation of meat protein enzymolysis；
4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of fresh meat is gravy at a temperature of 50 DEG C～55 DEG C；
5): stir after the hydrolyzed vegetable protein HVP of the yeast extract of the Sal of the alanine of the glycine of the L-cysteine hydrochioride of the vitamin B1 of D-xylose, 0.8%～10%, 0.1%～30%, 0.6%～80%, 0.7%～40%, 0.1%～60%, 0.6%～40%, 0.5%～50% that gravy step (4) obtained adds the glucose of animal oil, 0.1%～2%, 0.1%～2% of 0.5%～20%；
6): stir after the fumet of the antioxidant BHT of the calcium propionate of the ethylmaltol of flavouring agent I+G, 0.1%～60%, 0.1%～0.2%, 0.02%～0.05%, 1%～2% that add monosodium glutamate, 0.1%～50% of 0.6%～20% after the gravy that step (5) obtains is heated to 150 DEG C～160 DEG C and maintain heating 1 hour；
7): pack after the gravy sterilization that step (6) is obtained.
The invention has the beneficial effects as follows: this technology uses advanced biotechnology that proteolysis is become abundant aminoacid and polypeptide, more can promote through animal the digestion of nutrient and absorption, produce strong meat-like flavor simultaneously, improve feedstuff palatability.It addition, this product has been also added with lipid and multivitamin, lipid can allow the fur of animal more smooth, and vitamin provides nutrition for animal, regulation of physiological functions, increases nervous system, blood vessel, muscle and the function of other system；After the feedstuff flavouring agent for pets made by this method is added directly into feedstuff, it is possible to make feedstuff have peat-reek and cover bad smell, improve the palatability of feedstuff, the feed intake of raising house pet.
Detailed description of the invention
A kind of preparation method of feedstuff flavouring agent for pets:
1): fresh meat and water according to weight proportion is 1: 2～1: 3 carry out defibrination；Described fresh meat can select the fresh chicken meat of human consumption rank, beef, Carnis caprae seu ovis etc..
2): meat slurry step (1) obtained is heated to 100 DEG C, keeps more than 10 minutes；
3): meat slurry step (2) obtained is cooled to 50 DEG C, and adding in the range of pH value 6～7 can be by the enzyme preparation of meat protein enzymolysis；The meat slurry pH value made due to different meats is likely to occur higher or on the low side, now should add appropriate additive and carry out pH value adjustment；
4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of fresh meat is gravy at a temperature of 50 DEG C～55 DEG C；
5): stir after the HVP (hydrolyzed vegetable protein) of the yeast extract of the Sal of the alanine of the glycine of the L-cysteine hydrochioride of the vitamin B1 of D-xylose, 0.8%～10%, 0.1%～30%, 0.6%～80%, 0.7%～40%, 0.1%～60%, 0.6%～40%, 0.5%～50% that gravy step (4) obtained adds the glucose of animal oil, 0.1%～2%, 0.1%～2% of 0.5%～20%；
6): stir after the fumet of the antioxidant (BHT), 1%～2% that add flavouring agent (I+G), 0.1%～the calcium propionate of the ethylmaltol of 60%, 0.1%～0.2%, 0.02%～0.05% of monosodium glutamate, 0.1%～50% of 0.6%～20% after the gravy that step (5) obtains is heated to 150 DEG C～160 DEG C and maintain heating 1 hour；
7): pack after the gravy sterilization that step (5) is obtained.
Owing to meat occurs many reactions in heating process, including peptide and amino acid whose degraded, the degraded of sugar, rice Maillard reaction etc..
Peptide and amino acid whose degraded: a large amount of products produced through degraded include: ammonia, CO2, aminoacid, aldehyde, benzoid compound and some aminoacid continue reaction, as: cysteine, cystine is thermally formed thiazole and derivant thereof, cysteine also generates thiophene, both materials are the important composition compositions of fragrance, prove that cystine and cysteine are the necessary aminoacid forming meat fragrance through many experiments.
The degraded of sugar: with the rising of temperature,, there is caramelization in the sugar continuous dehydration of meeting, pentose generates furfural, hexose generates hydroxymethylfurfural, heating can produce furan derivatives, carbonyl compound, alcohols further, aliphatic hydrocarbon and arene, wherein dicarbonyl compound and three carboxyl compounds are important intermediate products, are all the important reaction partners producing fragrance, important products furanone therein and H2S reaction produces meat-like flavor strongly.
Rice Maillard reaction: major part perfume compound results from this reaction, its reaction first step is reached common understanding by people, this reaction is a complicated reaction, including many cross reactions and decomposition reaction, generate a series of aromatic to include: the material such as ketone, aldehyde, alcohol, furan and derivant, pyrroles, pyridine, pyrazine, thiophene, produce strong meat-like flavor.
This technology uses advanced biotechnology that proteolysis is become abundant aminoacid and polypeptide, more can promote through animal the digestion of nutrient and absorption, produce strong meat-like flavor simultaneously, improve feedstuff palatability.It addition, this product has been also added with lipid and multivitamin, lipid can allow the fur of animal more smooth, and vitamin provides nutrition for animal, regulation of physiological functions, increases nervous system, blood vessel, muscle and the function of other system.
After the feedstuff flavouring agent for pets made by this method is added directly into feedstuff, it is possible to make feedstuff have peat-reek and cover bad smell, improve the palatability of feedstuff, the feed intake of raising house pet.
For ease of the present invention is further appreciated by, describe the present invention in conjunction with specific embodiment.
Embodiment 1:
1): Carnis Gallus domesticus and water according to weight proportion is 1: 2 carry out defibrination；
2): meat slurry step (1) obtained is heated to 100 DEG C, keeps 10 minutes；
3): meat slurry step (2) obtained is naturally cooling to 50 DEG C, and adds papain preparation in the range of pH value 6～7；
4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of Carnis Gallus domesticus is gravy at a temperature of 53 DEG C；
5): gravy that step (4) is obtained add 3% chicken oil, the glucose of 1%, the D-xylose of 1%, the L-cysteine hydrochioride of vitamin B 1,3% of 2%, the glycine of 30%, the alanine of 10%, the Sal of 20%, the yeast extract of 10%, 20% HVP (hydrolyzed vegetable protein) after stir；
6): after the gravy that step (5) obtains is heated to 155 DEG C add 8.7% monosodium glutamate, the flavouring agent (I+G) of 40%, the ethylmaltol of 50%, the calcium propionate of 0.15%, the antioxidant (BHT) of 0.03%, 1.12% fumet after stir and maintain heating 1 hour；
7): pack after the gravy sterilization that step (6) is obtained.
Embodiment 2:
1): Carnis Sus domestica and water according to weight proportion is 1: 3 carry out defibrination；
2): meat slurry step (1) obtained is heated to 100 DEG C, keeps 15 minutes；
3): meat slurry step (2) obtained is naturally cooling to 50 DEG C, and adds papain preparation in the range of pH value 6～7；
4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of Carnis Sus domestica is gravy at a temperature of 55 DEG C；
5): gravy that step (4) is obtained add 6% Adeps Sus domestica, the glucose of 2%, the D-xylose of 2%, the vitamin B1 of 3%, the L-cysteine hydrochioride of 7%, the glycine of 25%, the alanine of 15%, the Sal of 12%, the yeast extract of 13%, 15% HVP (hydrolyzed vegetable protein) after stir；
6): after the gravy that step (5) obtains is heated to 150 DEG C add 18% monosodium glutamate, the flavouring agent (I+G) of 35%, the ethylmaltol of 45%, the calcium propionate of 0.2%, the antioxidant (BHT) of 0.04%, 1.76% fumet after stir and maintain heating 1 hour；
7): pack after the gravy sterilization that step (6) is obtained.
Embodiment 3:
1): beef and water according to weight proportion is 1: 2.5 carry out defibrination；
2): meat slurry step (1) obtained is heated to 100 DEG C, keeps 17 minutes；
3): meat slurry step (2) obtained is naturally cooling to 50 DEG C, and adds papain preparation in the range of pH value 6～7；
4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of beef is gravy at a temperature of 53 DEG C；
5): gravy that step (4) is obtained add 12% Adeps Bovis seu Bubali, the glucose of 1.5%, the D-xylose of 1.5%, the vitamin B1 of 5%, the L-cysteine hydrochioride of 10%, the glycine of 20%, the alanine of 5%, the Sal of 20%, the yeast extract of 5%, 20% HVP (hydrolyzed vegetable protein) after stir；
6): after the gravy that step (5) obtains is heated to 160 DEG C add 8% monosodium glutamate, the flavouring agent (I+G) of 45%, the ethylmaltol of 45%, the calcium propionate of 0.15%, the antioxidant (BHT) of 0.05%, 1.8% fumet after stir and maintain heating 1 hour；
7): pack after the gravy sterilization that step (6) is obtained.
Claims (2)
1. the preparation method of a feedstuff flavouring agent for pets, it is characterised in that: 1): fresh meat and water according to weight proportion is 1: 2～1: 3 carry out defibrination；2): meat slurry step (1) obtained is heated to 100 DEG C, keeps more than 10 minutes；3): meat slurry step (2) obtained is cooled to 50 DEG C, and adding in the range of pH value 6～7 can be by the enzyme preparation of meat protein enzymolysis；4): meat slurry step (3) obtained is stirred, until the complete enzymolysis of fresh meat is gravy at a temperature of 50 DEG C～55 DEG C；5): stir after the hydrolyzed vegetable protein HVP of the yeast extract of the Sal of the alanine of the glycine of the L-cysteine hydrochioride of the vitamin B1 of D-xylose, 0.8%～10%, 0.1%～30%, 0.6%～80%, 0.7%～40%, 0.1%～60%, 0.6%～40%, 0.5%～50% that gravy step (4) obtained adds the glucose of animal oil, 0.1%～2%, 0.1%～2% of 0.5%～20%；6): stir after the fumet of the antioxidant BHT of the calcium propionate of the ethylmaltol of flavouring agent I+G, 0.1%～60%, 0.1%～0.2%, 0.02%～0.05%, 1%～2% that add monosodium glutamate, 0.1%～50% of 0.6%～20% after the gravy that step (5) obtains is heated to 150 DEG C～160 DEG C and maintain heating 1 hour；7): pack after the gravy sterilization that step (6) is obtained.
The preparation method of a kind of feedstuff flavouring agent for pets the most according to claim 1, it is characterised in that: the enzyme preparation described in step (3) is papain preparation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703255A (en) * | 2018-05-19 | 2018-10-26 | 辽宁海辰宠物有机食品有限公司 | A kind of liquid for pet food digests meat flavor agent and preparation method thereof |
| CN108703271A (en) * | 2018-05-19 | 2018-10-26 | 辽宁海辰宠物有机食品有限公司 | It is a kind of to digest meat as dog cat expanded pellet diet of main material and preparation method thereof |
| CN114903119A (en) * | 2021-02-08 | 2022-08-16 | 安徽安宠宠物用品有限公司 | Natural fermented polypeptide meat pulp for pets and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703255A (en) * | 2018-05-19 | 2018-10-26 | 辽宁海辰宠物有机食品有限公司 | A kind of liquid for pet food digests meat flavor agent and preparation method thereof |
| CN108703271A (en) * | 2018-05-19 | 2018-10-26 | 辽宁海辰宠物有机食品有限公司 | It is a kind of to digest meat as dog cat expanded pellet diet of main material and preparation method thereof |
| CN114903119A (en) * | 2021-02-08 | 2022-08-16 | 安徽安宠宠物用品有限公司 | Natural fermented polypeptide meat pulp for pets and preparation method thereof |
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