CN110604229A - Gluten chew with oral care coating and method of making same - Google Patents
Gluten chew with oral care coating and method of making same Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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Abstract
The invention relates to the field of pet foods, and particularly relates to a gluten chew with an oral care coating and a preparation method thereof. The preparation method comprises the following steps: (a) powder mixing: stirring and precooking the mass of the chew with a steam stirrer; (b) homogenizing: feeding the precooked material into a first extruder, spirally stirring and conveying the material to a neck mold to prepare an extrudate, and discharging gas in the material in the stirring process; (c) extruding: continuously feeding the homogenized extrudate into a second extruder, continuously conveying the material to a neck mold by using a screw rod, and extruding a semi-finished product; (d) slitting: (e) spraying a coating; (f) drying: weighing, wherein the drying temperature is 100-185 ℃, and the weighing is finished after the surface of the semi-finished product has a foaming phenomenon; (g) packaging to obtain a finished product; the product produced by the process has the advantages of improved moisture content, long residence time in pet mouth, capability of adsorbing peculiar smell in mouth, better palatability and other effects of effective components in the formula.
Description
Technical Field
The present invention relates to the field of pet food, in particular to a gluten chew with an oral care coating and a method of making the same.
Background
Maintenance of dental health and hygiene in dogs and cats has become a major concern for pet owners, typically by providing the pet with a chewable pet toy or other chewable item. The pet chewable tablet is a snack product capable of cleaning oral cavity and tartar of pets, the product is generally processed by extrusion molding or compression molding process, when the pets eat the pet chewable tablet, the tartar can be removed and the mouth smell can be refreshed by the friction between the pet chewable tablet and the pet dog teeth, so that the pet chewable tablet is popular among consumers and pets as food for cleaning the oral cavity and the tartar of the pets.
U.S. patent No.5405836 discloses a pet treat containing a water soluble zinc compound which includes a coating of at least one water soluble zinc salt and is topically applied to the exterior surface of the biscuit containing about 2-6 milligrams of zinc ion per 10 grams of biscuit. Although it can rapidly release zinc ions when eaten in the oral cavity, the texture is crisp, and once a pet applies external force, snacks are easily broken at the tail ends of the teeth of the pet, and cannot perform physical friction to play a role in cleaning the teeth, and the fragments adhere to the surfaces of the teeth and the gums and even become a hotbed of bacteria. In order to clean the teeth of the pet deeply, the toughness and hardness of the pet food must be maintained.
Chinese patent No.109845893 discloses a textured protein product in which a mixture of protein material and water is heated under mechanical pressure in a cooking extruder and the mixture is extruded through a die. U.S. patent No.11686776 claims a method of making an aerated polymeric food product: (a) adding a leavening agent into the dry mixture; (b) adding the dry blend and a bulking agent to the plasticized slurry mixture to form a polymer mixture; (c) the polymer mixture is processed and cured in an injection molding apparatus to activate the reaction between the plasticized slurry and the lofting agent to produce gas and form an aerated polymer composition. Although the inside of the pet chew prepared by the processes has a porous structure which is helpful for cats and dogs to chew, the material is subjected to increasing temperature, pressure and shearing, when the raw material is exposed from the extruder, the raw material is completely cooked and undergoes a series of changes in physical properties, such as protein denaturation, fiber partial degradation, and even the generation of byproducts, such as decomposition products of amino acids, products of Maillard reaction and the like. And the puffed food prepared by extrusion or molding has low density, and the porous structure allows moisture of the food to easily volatilize from the surface as well as from the center of the puffed food, so that the puffed food is broken into pieces even if the applied force is small.
Disclosure of Invention
Conventional food products, while having suitable porosity, are not capable of maintaining indentation hardness for use as a snack, and the present invention provides a gluten chew with an oral care coating and method of making the same in order to increase the strength of the tissue between the pores in the food product, and to properly maintain the moisture content of the food product and deliver beneficial agents to the pet's mouth and digestive tract.
The invention adopts the following technical scheme:
a method of preparing a gluten chew having an oral care coating comprising at least the steps of:
(a) powder mixing: stirring and precooking the material of the chew by a steam stirrer, wherein the steam amount is 1-1.2 times of the weight of the material, the humidity is 70% -90%, and the water content of the precooked material is 45% -55% by weight;
(b) homogenizing: feeding the precooked material into a first extruder, spirally stirring and conveying the material to a neck mold to prepare an extrudate, and discharging gas in the material in the stirring process;
(c) extruding: continuously feeding the homogenized extrudate into a second extruder, continuously conveying the material to a neck mold by using a screw rod, and extruding a semi-finished product;
(d) slitting:
(e) spraying a coating;
(f) drying: cutting and weighing the semi-finished product, and drying at the temperature of 100-185 ℃, wherein the semi-finished product is finished after the surface of the semi-finished product has a foaming phenomenon;
(g) packaging to obtain a finished product;
the material at least comprises 30-45 parts of vegetable protein, 2-5 parts of crude dietary fiber, 0.5-2 parts of foaming agent, 0.5-1 part of polyphosphate and 0.2-0.5 part of emulsifier;
the compression ratio of the screws in the first extruder and the second extruder is 1-1.2;
the temperature in the steps of powder mixing, homogenizing and extruding does not exceed 70 ℃, and the protein denaturation temperature is prevented from being exceeded;
the polyphosphate comprises one or more of tripolyphosphate, pyrophosphate and hexametaphosphate;
the emulsifier comprises glyceryl monolinolenate or glyceryl monolaurate.
In one embodiment, the coating solution comprises 0.1-5% of effective components by mass percent, and the formula of the effective components comprises one or more of the following components in parts by weight:
(1) the oral degerming formula comprises: 5-10 parts of persimmon extract, 5-10 parts of grapefruit seed extract, 5-10 parts of honeysuckle extract, 1-3 parts of triplicin, 0.1-0.3 part of antibacterial peptide, 0.1-0.3 part of lysozyme and 0.1-0.2 part of anion salt; the persimmon extract contains a plurality of components with physiological activity such as flavone, tannin, boot tannin and phenols, can be used as a bactericide of plant sources together with grapefruit seed extract and honeysuckle extract, can effectively inhibit bacteria, plays a role in health care and preservation, and improves the storage quality of chews;
(2) the oral mucosa repair formulation comprises: 0.1-0.3 part of vitamin, 0.1-0.3 part of propolis extract and 0.1-0.3 part of calcium gluconate; wherein the vitamin source comprises natural and/or synthetic and can be used in a refined or crude form, such as in a herbal formulation, to promote periodontal and/or gingival health, reduce bacterial infection and/or inflammation;
(3) the calculus and plaque removal formulation comprises: 1-4 parts of polyphosphate and 2-6 parts of brown algae extract;
(4) the halitosis-removing formulation comprises: 1-5 parts of water-soluble silicon element, 2-3 parts of green tea extract, 1-1.5 parts of tea polyphenol and 0.5-0.8 part of yucca extract.
In one embodiment, the foaming agent at least comprises one or more of calcium carbonate, magnesium carbonate and sodium bicarbonate.
In one embodiment, the discharge end of the second extruder is equipped with one of a round hole, flat or shaped die for extruding a continuous semi-finished product of different cross-sectional shape.
In one embodiment, the crude dietary fiber is selected from one or more of cellulose fiber, wheat bran, inulin, wood fiber.
In one embodiment, the coating layer also contains palatability granules which account for 0.05 percent of the weight of the finished product and comprise the following raw materials in parts by weight: 10-15 parts of fresh meat, 0.2-0.5 part of starch, 0.2-0.3 part of glycerol and 0.1-0.2 part of sodium tripolyphosphate.
A gluten chew having an oral care coating made by the method of making any of the gluten chews described above.
In one embodiment, the gluten chew has a density of 0.02-0.5g/cm3And a water content of at least 20% by weight.
In one embodiment, the gluten chew is a dog food or a cat food.
In the prior art, materials are fed into an extruder, friction is generated between the materials and a screw and a material barrel in the process of increasing the rotating speed of the screw, so that the materials are strongly extruded, stirred and sheared, meanwhile, biochemical reaction is generated on the materials along with the continuous increase of pressure and temperature in the material barrel, then when gelatinized materials are sprayed out from a port die, water is rapidly vaporized and the materials expand under the action of pressure difference, and the heat source of the materials in the process comprises heat transfer of the inner wall of the material barrel and shearing heat generation of the inner part of the materials. Compared with the prior art, the invention sets the heating temperature parameters of the production equipment, wherein the temperature in the steps of powder mixing, homogenizing and extruding does not exceed 70 ℃, the protein denaturation temperature is prevented from being exceeded, a steam stirrer is adopted to uniformly transmit steam energy to the materials, the mechanical energy curing process is avoided, and the materials are sequentially subjected to the processes of primary extrusion exhaust, secondary extrusion forming, drying foaming and coating to prepare the aerated chew with a certain net structure, granular appearance and water content of at least 20 percent by weight.
The material formula comprises crude dietary cellulose, polyphosphate and an emulsifier. The natural dietary fiber has good water holding capacity and expansibility; in the polyphosphate, inorganic phosphoric acid reacts with oxygen atom (Ser, Thr, Tyr-OH) or nitrogen atom (Lys epsilon-NH) on protein2The guanidine-terminated N) of the 1, 3-position N and Arg of the His imidazole ring form-C-O-Pi or-C-N-Pi esterification reaction, and the electronegativity of the protein is increased by introducing phosphate radical groups, so that the functional property of the protein is improved, the finished product is in a loose state, the water holding capacity is increased, the yield is increased, and the digestibility of the food protein is not obviously influenced; the emulsifier glycerol monolinolenate or glycerol monolaurate has no adverse effect on pets; the temperature in the steps of powder mixing, homogenizing and extruding is not more than 70 ℃ for keeping the foaming agent from decomposing, and when the drying temperature is more than 100 ℃, the sodium bicarbonate is completely decomposed and part of CO is discharged2And forming porous tissue with loose structure after the foaming phenomenon appears on the surface of the product.
The long-term practice of the company research and development team, with screw compression ratios of 1-1.2 in the first extruder and the second extruder, found that the product of the invention can be combined with the temperatures in the steps of powdering, homogenizing, extruding and drying to produce a gluten chew with a water content of 20% ± 2% by weight. The invention has the characteristics of large-scale production and effective guarantee of the product quality.
The surface of the product is at least partially coated with a coating, and the coating is provided with an oral care functional component, wherein the coating formula is selected from one or more of an oral cavity sterilization formula, an oral mucosa repair formula, a dental calculus and dental plaque removal formula or a halitosis removal formula, wherein substances with bacteriostatic activity and naturally developed preservatives in plants are jointly applied to the oral cavity and the whole body of a pet to play the roles of an antibacterial agent and an antioxidant. The coating surface is mixed with the palatability particles, the effect of grinding teeth and relieving tooth itch is achieved in the chewing process, the coating can be quickly dissolved in the oral cavity, and the digestive system of the pet is partially improved after the coating is swallowed to the digestive tract of the pet. By using the plant source extract film coating method, the weight loss rate of the product can be reduced, the water holding capacity of the product is improved, the palatability is enhanced, additional water supplement is not needed during eating, and a theoretical basis is provided for the treatment of the shelf life of the food.
Drawings
FIG. 1 is a graph showing the effect of coating on the weight loss of an article.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The conditions used in the examples may be further adjusted according to the manufacturer's conditions, and the unexplained conditions are generally conventional experimental conditions.
Example 1-1: the raw material proportion for making the gluten chewable object.
The gluten chewable comprises the following raw material components in parts by weight: 30 parts of vegetable protein, 2 parts of crude dietary fiber, 0.5 part of sodium bicarbonate serving as a foaming agent, 0.5 part of tripolyphosphate serving as polyphosphate and 0.2 part of glycerol monooleate serving as an emulsifier; wherein the formula of the coarse dietary fiber comprises a mixture of 3 parts of cellulose fiber, 2 parts of wheat bran, 1 part of inulin and 1 part of wood fiber; the coating solution comprises 0.5% of effective components by mass percent, and the formula of the effective components comprises the following components in parts by weight: 5 parts of persimmon extract, 5 parts of grapefruit seed extract, 5 parts of honeysuckle extract, 1 part of triplicin, 0.1 part of antibacterial peptide, 0.1 part of lysozyme and 0.1 part of anionic salt; the foaming agent is 0.5 part of sodium bicarbonate; the palatability particles comprise the following raw materials in parts by weight: 10 portions of fresh meat, 0.2 portion of starch, 0.2 portion of glycerin and 0.1 portion of sodium tripolyphosphate.
Examples 1 to 2: the raw material proportion for making the gluten chewable object.
The coating comprises the following active ingredients in parts by weight: 0.3 part of vitamin, 0.1 part of propolis extract, 0.3 part of calcium gluconate and the rest of raw material components and parts by weight are the same as those in example 1-1.
Examples 1 to 3: the raw material proportion for making the gluten chewable object.
The gluten chewable comprises the following raw material components in parts by weight: 45 parts of vegetable protein, 5 parts of crude dietary fiber, 0.5 part of magnesium carbonate or sodium bicarbonate as a foaming agent, 0.5 part of pyrophosphate or hexametaphosphate as polyphosphate and 0.3 part of monolaurin as an emulsifier; wherein the formula of the coarse dietary fiber comprises a mixture of 3 parts of cellulose fiber, 2 parts of wheat bran, 1 part of inulin and 1 part of wood fiber; the coating solution comprises 0.5% of effective components by mass percent, and the formula of the effective components comprises the following components in parts by weight: 1 part of polyphosphate and 6 parts of brown algae extract; the palatability particles comprise the following raw materials in parts by weight: 15 portions of fresh meat, 0.3 portion of starch, 0.2 portion of glycerol and 0.1 portion of sodium tripolyphosphate.
Examples 1 to 4: the raw material proportion for making the gluten chewable object.
The coating comprises the following active ingredients in parts by weight: 1 part of water-soluble silicon, 2 parts of green tea extract, 1 part of tea polyphenol and 0.5 part of yucca extract, and the rest of the raw material components and the weight parts are the same as those in examples 1-3.
Example 2-1: a method of making a gluten chew according to the raw material ratios provided in example 1-1, comprising the steps of:
(a) powder mixing: putting the materials into a steam stirrer according to the formula amount, stirring and pre-boiling the materials by using the steam stirrer, wherein the steam amount is 1-1.2 times of the weight of the materials, the humidity is 70% -90%, the water content of the pre-boiled materials is 50% by weight, and the temperature in the stirrer is controlled to be lower than 45 ℃ in the period;
(b) homogenizing: feeding the precooked material into a first twin-screw extruder, spirally stirring and conveying the material to a neck mold to prepare an extrudate, wherein gas in the material is discharged in the stirring process, and the parameters of the first twin-screw extruder are as follows: the compression ratio of the screw is 1-1.2, the feeding speed is 5kg/h, the rotating speed of the screw is 50rmp, and the extrusion temperature is 50 ℃;
(c) extruding: continuously feeding the homogenized extrudate into a second double-screw extruder, continuously conveying materials to a neck mold by using a screw, and extruding a semi-finished product; the parameters of the second twin-screw extruder were set as: the compression ratio of the screw is 1-1.2, the feeding speed is 5kg/h, the rotating speed of the screw is 50rmp, and the extrusion temperature is 60 ℃;
(d) slitting: cutting off the semi-finished product every 10-20cm of extruded semi-finished product, and weighing to obtain 70-85g of semi-finished product;
(e) coating: feeding the semi-finished product prepared in the step (d) into a leaching device, leaching the solution of the oral care coating, and collecting and recycling the solution;
(f) drying: putting the weighed semi-finished product into an oven, setting the drying temperature to be 120 ℃, and finishing after the surface of the semi-finished product has a foaming phenomenon;
(g) and (7) packaging a finished product.
Example 2-2: the method for preparing the gluten chew is the same as that of the example 2-1 according to the raw material ratio of the example 1-2.
Examples 2 to 3: the method for preparing the gluten chewable object is the same as the example 2-1 according to the mixture ratio of the raw materials of the example 1-3.
Examples 2 to 4: the method of preparing the gluten chew is the same as that of example 2-1, according to the mixture ratio of the raw materials of example 1-4.
Comparative example 1-1: a method of making a gluten chew using a twin screw cooker-extruder according to the ingredient ratios of examples 1-1, comprising the steps of:
(a) mixing: mixing the raw materials uniformly at normal temperature;
(b) curing: feeding the mixed material into a double-screw extruder at a speed of 7kg/h, setting the temperature from a feeding end sleeve to a discharging end sleeve to be 30-35 ℃, 45-60 ℃, 70-95 ℃, 105-185 ℃, the rotating speed of a screw to be 180rmp, and a discharging port mould to be a square hole of 8cm multiplied by 4cm, wherein the operation steps are as follows: powering on and starting up, starting heating the machine after setting the temperature, simultaneously opening an external circulation water bath system and a screw extruder to ensure that the machine has a relatively stable temperature in the use process, simultaneously restarting a screw rotating device after running water is injected into the machine, wetting a screw and a cavity, simultaneously cleaning the screw, adding amylose into the machine to further clean the machine after the temperature is raised to the set temperature, injecting mixed materials, and starting receiving materials when the discharged materials are stable, namely, the color and the thickness are uniform;
(c) cooling; naturally cooling the material and reducing the evaporation capacity of the water vapor of the material;
(d) slitting: cutting the strip-shaped extrudate by a rotary cutter;
(e) coating: feeding the semi-finished product prepared in the step (d) into a leaching device, leaching the solution of the oral care coating, and collecting and recycling the solution;
(f) drying: putting the prepared finished product into a drying room, drying at the temperature of 45 ℃ until the water content is 20%;
(g) and (6) packaging.
Comparative examples 1 to 2: the method for preparing the gluten chewable object is the same as the comparative example 1-1 according to the mixture ratio of the raw materials of the example 1-2.
Comparative examples 1 to 3: the method for making the gluten chewable object is the same as the comparative example 1-1 according to the mixture ratio of the raw materials of the example 1-3.
Comparative examples 1 to 4: the process for making the gluten chew is the same as that of comparative example 1-1, with the raw material ratios of examples 1-4.
Example 4: examples 2-1, examples 2-2, examples 2-3, examples 2-4, comparative examples 1-1, comparative examples 1-2, comparative examples 1-3, comparative examples 1-4.
XTPIus physical property tester is adopted, the product is placed on a horizontal operation platform, and is pressed down by an HDP/LKBF probe, and the product is gradually deformed in the downward movement process of the probe. Adopting a Measure Force in Compression mode, measuring the speed of 2 mm/s before measurement, the speed of 1 mm/s after measurement, the speed of 10 mm/s after measurement, setting the deformation ratio to be 80%, measuring the cycle number of 2 times, measuring 3 times for each product to obtain an average value, wherein
1. Measurement of hardness: the maximum peak at 1 st compression, i.e., the maximum force that the article can withstand when it breaks under bending load or reaches bending, reflects the stiffness of the article;
2. measurement of Young's modulus of elasticity E: young's modulus of elasticity refers to the ratio of stress to strain experienced by an object; this refers to the ratio of stress to strain to which the article is subjected. Calculation was made according to the formula, where F is the hardness, S is the area, E is the young' S modulus of elasticity, the deformation ratio was set to 80%, and so was 0.8, where is the stress;
3. measurement of elasticity: elasticity is the degree to which the product recovers after 1 compression, the smaller the elasticity, the more easily the product breaks;
4. determination of chewiness: chewiness reflects the work required to be done by the product being chewed in the mouth to enable swallowing, the greater the chewiness, the more work that needs to be done;
5. and (3) moisture determination: taking a clean weighing bottle, placing the weighing bottle in an oven for drying at 105 ℃ for 2 hours, taking out the bottle, placing the bottle in a dryer for 30 minutes at room temperature, precisely weighing the bottle, and repeating the operation until the weighing difference is below 0.3mg after two continuous drying; crushing the product into particles or fragments with the diameter not more than 3mm, taking 2-5g of the particles or fragments, spreading the particles or fragments in a flat weighing bottle which is dried to constant weight, wherein the thickness is not more than 5mm, and precisely weighing; and (3) placing the weighing bottle for weighing the product in a drying oven at 105 ℃, drying for 2-4 hours, taking out, placing in a dryer, cooling for 0.5 hour, weighing, and repeating the operation until the mass difference between the two times is below 0.3mg, namely the constant weight.
And (4) calculating a result: moisture content (%) =100 × (m)1-m2）/（m1-m3）
In the formula:
m1-weighing the mass of the vial and sample, g;
m2-weighing the dried mass of the vial and sample, g;
m3-weighing the mass of the bottle, g.
6. Sense organ
The detection is carried out by adopting visual inspection and olfaction methods, and the metal foreign bodies are detected by adopting a metal detector.
Table 1 gluten chew performance test results
| Index (I) | Hardness (g) | Young's modulus of elasticity | Elasticity | Chewiness (g) | Moisture (%) |
| Example 2-1 | 22516±230 | 30.5±5 | 0.62 | 6113 | 20.5 |
| Examples 2 to 2 | 23963±569 | 29.3±2 | 0.61 | 6002 | 21.2 |
| Examples 2 to 3 | 23013±149 | 29.2±1 | 0.60 | 6095 | 22.4 |
| Examples 2 to 4 | 22516±230 | 28.5±2 | 0.62 | 6150 | 21.2 |
| Comparative examples 1 to 1 | 20516±210 | 29.3±5 | 0.61 | 6010 | 16.5 |
| Comparative examples 1 to 2 | 21575±350 | 30.5±5 | 0.59 | 5850 | 17.8 |
| Comparative examples 1 to 3 | 21586±151 | 31.3±2 | 0.58 | 5850 | 18.6 |
| Comparative examples 1 to 4 | 20158±742 | 32.3±2 | 0.60 | 5964 | 15.5 |
As can be seen from the data in Table 1, the test results of the products obtained in examples 2-1, 2-2, 2-3 and 2-4 showed increased hardness and increased physical friction applied to teeth to remove plaque and tartar, compared to comparative examples 1-1, 1-2, 1-3 and 1-4; the Young's modulus generally decreases, indicating that the toughness of the article is enhanced; the elasticity is increased, and the product is less prone to fracture; chewiness reflects the work required to be done by the product in the mouth to enable swallowing, with greater chewiness requiring more work, and increased chewiness indicating greater work to be done by the product being chewed up to be suitable for swallowing; the product has an increased moisture content due to the fact that the processes used in comparative examples 1-1, 1-2, 1-3 and 1-4 typically create additional heat, pressure and shear conditions, and the porous structure allows moisture to easily evaporate from the surface as well as the center of the puffed product during the cooking and forming of the finished food product, resulting in the puffed product breaking into pieces even with a small applied force.
Compared with the products of the comparative example, the products obtained in the examples 2-1, 2-2, 2-3 and 2-4 have no impurities, uniform color, no musty taste and other peculiar smell, regular shape and accord with the design requirement; in the products of comparative examples 1-1, the individual products have the phenomena of color spots and abnormal odor, and the results can be explained as that the mechanical friction action between the material and the cylinder and the screw is strongly extruded, stirred and sheared, the texture and appearance of the material are greatly changed along with the gradual increase of the temperature and the pressure in the cylinder, the products can have loose and porous and irregular puffed structures, the phenomena of color spots and abnormal odor of the products can occur, and the materials can generate brown and even black macromolecular substance melanoid or melanoid due to the Maillard reaction in the extrusion cavity of the screw, thereby influencing the color and the flavor of the products.
Example 5: weight loss and functionality tests of the articles obtained in examples 2-1, 2-2, 2-3 and 2-4.
Selecting the products obtained in the examples 2-1, 2-2, 2-3 and 2-4, sampling at least 30 samples in each group without spraying, repeating the sampling for 3 times, randomly pricking two holes in each product bag after the sprayed products are packaged, sealing the bag opening for storage, and randomly drawing 6 products from each treated product every 6 days during the storage period to test the weight loss rate.
Weight loss rate = (mass of product at treatment (g) -mass of product after storage (g))/mass of product at treatment (g) × 100%.
As can be seen from the data in fig. 1, the weight loss rate of the coated articles of examples 2-1, 2-2, 2-3, and 2-4 increased with the increase in storage time, but the weight loss rate of the coated articles was significantly lower than the blank.
Animal experiments: a group of beagle dogs (about 60 months) was selected and divided into 3 groups on average, each beagle dog was fed the products obtained in example 2-1, example 2-2, example 2-3 and example 2-4 in the morning and evening for 4 weeks, each group provided the same experimental conditions during the test period, and prior to the experiment, the subjects were subjected to a thorough dental tartar cleaning treatment including upper and lower jaw parts.
1. The length of chewing time was observed and the residence time in the mouth was recorded when the dog swallowed the product.
2. Coloring each tooth of the beagle dog by a color developing agent, observing the tooth, and scoring the tartar attachment condition of the tooth: the evaluation uses 4 points, 0-no tartar exists, 1-tartar coverage is lower than 25%, 2-tartar coverage is 25% -50%, 3-tartar coverage is 50% -75%, and 4-tartar coverage is more than 75%.
3. Collecting saliva of beagle dogs, placing the saliva in a biological incubator for culturing for 48 hours, and measuring the concentration of sulfur-containing volatile substances and the concentration of ammonia gas: 1-no taste, 2-perceptible odor, 3-obvious odor, 4-pungent odor.
TABLE 2 results of animal experiments (experiment completed after 4 weeks)
| Index (I) | Chewing time(s) | Dental calculus | Concentration of odor | VSCs（ppb） |
| Example 2-1 | 8±1 | 1.5±0.03 | 1.0±0.2 | 290±13 |
| Examples 2 to 2 | 8.5±1 | 1.9±0.03 | 1.9±0.3 | 390±31 |
| Examples 2 to 3 | 9±1 | 1.0±0.5 | 1.2±0.3 | 340±19 |
| Examples 2 to 4 | 8.2±2 | 1.8±0.01 | 1.5±0.1 | 356±12 |
| Comparative example 2-1 | 7±1 | 2.9±0.01 | 2.1±0.5 | 542±23 |
| Comparative examples 2 to 2 | 8±1 | 3.1±0.05 | 2.5±0.1 | 560±14 |
Comparative example 2-1: the resulting article was not treated with a coating.
The raw material formula comprises: 32 parts of vegetable protein, 3 parts of crude dietary fiber, 1.5 parts of sodium bicarbonate, 0.9 part of tripolyphosphate and 0.4 part of glycerol monooleate, wherein the formula of the crude dietary fiber comprises a mixture of 3 parts of cellulose fiber, 2 parts of wheat bran and 1 part of wood fiber; the palatability particles comprise the following raw materials in parts by weight: 12 parts of fresh meat, 0.3 part of starch, 0.2 part of glycerol and 0.1 part of sodium tripolyphosphate, and the preparation method is the same as that of the example 2-1, but the coating process is removed.
Comparative examples 2 to 2: the raw material formula comprises: 42 parts of vegetable protein, 3.5 parts of crude dietary fiber, 1.5 parts of sodium bicarbonate, 0.8 part of tripolyphosphate and 0.3 part of glycerol monooleate, wherein the formula of the crude dietary fiber comprises a mixture of 3 parts of cellulose fiber, 2 parts of wheat bran and 1 part of wood fiber; the palatability particles comprise the following raw materials in parts by weight: 12 parts of fresh meat, 0.3 part of starch, 0.2 part of glycerol and 0.1 part of sodium tripolyphosphate, and the preparation method is the same as that of the example 2-1, but the coating process is removed.
As can be seen by combining the data in the table 2, the animal experimental data of 4 weeks above shows that the process and the product protected by the invention have solid textures, can be retained in the oral cavity for a long time, fully contact with teeth and gum parts, bring chewing pleasure to pets, and conveniently remove tartar retained on the teeth, wherein the coating of the formula of the polyphosphate and the brown algae extract is added, so that the cleaning effect on tartar is optimal; the persimmon extract has good deodorization effect due to the polyphenol compounds for the existing peculiar smell, has obvious positive effects of inhibiting the generation of odor in the oral cavity of a pet and eliminating Volatile Sulfides (VSCs) generated in the oral cavity, and can eliminate the concentration of the VSCs in the oral cavity to 300.
It is to be understood that the above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art may make modifications, alterations, additions or substitutions within the spirit and scope of the present invention.
Claims (10)
1. A process for preparing a gluten chew having an oral care coating characterized by at least the steps of:
(a) powder mixing: stirring and precooking the material of the chew by a steam stirrer, wherein the steam amount is 1-1.2 times of the weight of the material, the humidity is 70% -90%, and the water content of the precooked material is 45% -55% by weight;
(b) homogenizing: feeding the precooked material into a first extruder, spirally stirring and conveying the material to a neck mold to prepare an extrudate, and discharging gas in the material in the stirring process;
(c) extruding: continuously feeding the homogenized extrudate into a second extruder, continuously conveying the material to a neck mold by using a screw rod, and extruding a semi-finished product;
(d) slitting;
(e) spraying a coating;
(f) drying: cutting and weighing the semi-finished product, and drying at the temperature of 100-185 ℃, wherein the semi-finished product is finished after the surface of the semi-finished product has a foaming phenomenon;
(g) packaging to obtain a finished product;
the material at least comprises 30-45 parts of vegetable protein, 2-5 parts of crude dietary fiber, 0.5-2 parts of foaming agent, 0.5-1 part of polyphosphate and 0.2-0.5 part of emulsifier;
the compression ratio of the screws in the first extruder and the second extruder is 1-1.2;
the temperature in the steps of powder mixing, homogenizing and extruding is not more than 70 ℃;
the polyphosphate comprises one or more of tripolyphosphate, pyrophosphate and hexametaphosphate;
the emulsifier comprises glyceryl monolinolenate or glyceryl monolaurate.
2. The method for preparing a gluten chew with an oral care coating according to claim 1, wherein the coating solution comprises 0.1 ~ 5% by weight of effective components, and the formula of the effective components comprises 5 ~ 10 parts of persimmon extract, 5 ~ 10 parts of grapefruit seed extract, 5 ~ 10 parts of honeysuckle extract, 1 ~ 3 parts of tripsin, 0.1 ~ 0.3.3 parts of antibacterial peptide, 0.1 ~ 0.3.3 parts of lysozyme and 0.1 ~ 0.2 parts of anionic salt.
3. The method for preparing the gluten chewable object with the oral care coating according to claim 2, wherein the effective component formula comprises 0.1 ~ 0.3.3 parts of vitamin, 0.1 ~ 0.3.3 parts of propolis extract and 0.1 ~ 0.3.3 parts of calcium gluconate, or comprises 1 ~ 4 parts of polyphosphate and 2 ~ 6 parts of brown algae extract.
4. The method of preparing a gluten chew with an oral care coating as claimed in claim 1, wherein the foaming agent comprises at least one or more of calcium carbonate, magnesium carbonate and sodium bicarbonate.
5. A process for preparing a gluten chew having an oral care coating as claimed in claim 2, characterized in that the second extruder discharge end is equipped with one of a round hole, flat or shaped die for extruding a continuous semi-finished product of different cross-sectional shape.
6. A process for preparing a gluten chew with an oral care coating according to claim 5 characterized in that the crude dietary fiber is selected from one or more of cellulose fiber, wheat bran, inulin, wood fiber.
7. A process for preparing a gluten chew having an oral care coating as claimed in claim 2, characterized in that said coating further comprises palatability granules up to 0.05% by weight of the finished product, said granules comprising the following raw materials in parts by weight: 10-15 parts of fresh meat, 0.2-0.5 part of starch, 0.2-0.3 part of glycerol and 0.1-0.2 part of sodium tripolyphosphate.
8. Gluten chew with an oral care coating, characterized in that it is obtained by a process for the preparation of a gluten chew with an oral care coating according to any of claims 1 to 7.
9. Gluten chew with an oral care coating according to claim 8, characterized in that the gluten chew density is 0.02-0.5g/cm3And a water content of at least 20% by weight.
10. A process according to any one of claims 1 to 7, or a gluten chew according to any one of claims 8 to 9, wherein the gluten chew is a dog food or a cat food.
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| CN116831227A (en) * | 2023-07-11 | 2023-10-03 | 泰安泰宠宠物食品有限公司 | Composition for improving gastrointestinal function of pets |
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| CN107105713A (en) * | 2014-11-24 | 2017-08-29 | 雀巢产品技术援助有限公司 | Low-density edible animal chew thing and preparation method thereof |
| CN107198050A (en) * | 2017-06-19 | 2017-09-26 | 山东农业大学 | A kind of vegetarian diet dog chew |
| CN110150172A (en) * | 2019-06-28 | 2019-08-23 | 苏州弗艾柏生物科技有限公司 | A kind of dog chew and preparation method thereof with oral care coating |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107105713A (en) * | 2014-11-24 | 2017-08-29 | 雀巢产品技术援助有限公司 | Low-density edible animal chew thing and preparation method thereof |
| CN107198050A (en) * | 2017-06-19 | 2017-09-26 | 山东农业大学 | A kind of vegetarian diet dog chew |
| CN110150172A (en) * | 2019-06-28 | 2019-08-23 | 苏州弗艾柏生物科技有限公司 | A kind of dog chew and preparation method thereof with oral care coating |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116831227A (en) * | 2023-07-11 | 2023-10-03 | 泰安泰宠宠物食品有限公司 | Composition for improving gastrointestinal function of pets |
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