CN112006158A - Preparation method of pet staple food convenient to brew - Google Patents
Preparation method of pet staple food convenient to brew Download PDFInfo
- Publication number
- CN112006158A CN112006158A CN202010903999.6A CN202010903999A CN112006158A CN 112006158 A CN112006158 A CN 112006158A CN 202010903999 A CN202010903999 A CN 202010903999A CN 112006158 A CN112006158 A CN 112006158A
- Authority
- CN
- China
- Prior art keywords
- whey protein
- pet
- staple food
- food
- water
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- Pending
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- 235000013305 food Nutrition 0.000 title claims abstract description 136
- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 134
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 134
- 235000021119 whey protein Nutrition 0.000 claims abstract description 134
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 97
- 239000000203 mixture Substances 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 41
- 238000003756 stirring Methods 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 239000011265 semifinished product Substances 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 29
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
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- 210000004080 milk Anatomy 0.000 claims description 43
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 33
- 241000287828 Gallus gallus Species 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 21
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- 238000004519 manufacturing process Methods 0.000 claims 1
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- 238000001514 detection method Methods 0.000 description 4
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- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 206010016807 Fluid retention Diseases 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000000515 tooth Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 235000016804 zinc Nutrition 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940107161 cholesterol Drugs 0.000 description 1
- 238000010227 cup method (microbiological evaluation) Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 235000002908 manganese Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The application relates to the field of pet foods, and particularly discloses a preparation method of a pet staple food convenient to brew, which comprises the following steps: s1, weighing the meat composition, wheat flour, whey protein powder, hard flour, deep sea fish oil, sodium tripolyphosphate, salt and water; s2, mincing the meat composition to prepare a minced meat composition, mixing and stirring wheat flour, whey protein powder, high gluten flour and water, adding the minced meat composition and deep sea fish oil, continuously stirring to prepare a premix, adding sodium tripolyphosphate and salt into the mixture, and continuously stirring to prepare a mixture; s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material; punching the sheet material to obtain a blank; s4, cutting the blank material obtained in the step S3 into small pieces, baking and cooling the small pieces to obtain a semi-finished product, and packaging and sterilizing the semi-finished product to obtain the staple pet food; when the pet puppies eat the staple food, the pet puppies cannot be hurt to the deciduous teeth and intestines and stomach.
Description
Technical Field
The application relates to the field of pet foods, in particular to a preparation method of a staple food for pets, which is convenient to brew.
Background
The staple pet food mainly comprises hard dry food produced by a puffing process and wet food mainly comprising cans, wherein the dry food is convenient to store and preserve and is not easy to breed and residue bacteria and fungi, and the wet food has a short shelf life and is easy to breed the bacteria and the fungi.
For the pet puppies, when the pet puppies grow to a certain stage, the pet puppies need to change the eating of breast milk into eating of main pet food, and the main pet food contains more nutrient substances and can provide nutrients necessary for the growth of the pet puppies; because the resistance of the puppies is weak, the health of the puppies can be affected by breeding bacteria and fungi in the dog food, the wet food cost is high, and economic factors and health problems are combined, so that the puppy main food is suitable for eating the dry food under most conditions, but the deciduous teeth and digestive function of the puppies are fragile, and the hardness of the dry food can cause damage to the intestines, stomach and teeth of the puppies.
Disclosure of Invention
In order to avoid the injury of the puppies to the teeth and digestive system of the milk when eating the dry food, the application provides the pet staple food which is convenient to brew.
The application provides a pet staple food convenient to brew, which adopts the following technical scheme:
a preparation method of a pet staple food convenient to brew comprises the following steps:
s1, weighing 30-35 parts of meat composition, 15-25 parts of wheat flour, 5-8 parts of whey protein powder, 5-8 parts of strong flour, 1-3 parts of deep sea fish oil, 1-2 parts of sodium tripolyphosphate, 0.1-0.3 part of salt and 10-15 parts of water;
s2, mincing the meat composition to obtain a minced meat composition, mixing and stirring wheat flour, whey protein powder, high gluten flour and water, adding the minced meat composition and deep sea fish oil, continuously stirring to obtain a premix, adding sodium tripolyphosphate and salt into the mixture, and continuously stirring for 3-5min to obtain a mixture;
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material; punching the sheet material to obtain a blank;
s4, cutting the blank material obtained in the step S3 into small pieces, baking and cooling the small pieces to obtain a semi-finished product, and then packaging and sterilizing the semi-finished product to obtain the staple food for the pet.
By adopting the technical scheme, the molding effect of the staple food for the pet is good due to the mixing of the wheat flour, the whey protein powder, the high gluten flour and the water, and the staple food for the pet has higher water content due to the matching of the wheat flour, the whey protein powder and the high gluten flour; the pet staple food has good mouthfeel and satiety by matching with the minced meat composition and the deep sea fish oil, the pet staple food has good water absorption and water retention by matching with the sodium tripolyphosphate and the whey protein powder, and the pet staple food is convenient to rapidly absorb and soften by contacting with water.
After the mixture is tabletted and formed, punching is carried out on the sheet stock, a plurality of uniform pores are conveniently formed on the sheet stock in the punching process, and water is conveniently and rapidly evaporated in the subsequent baking process, so that the processing time is shortened; the cooperation of whey protein powder and high gluten flour makes the inside porous structure that forms of pet staple food grain food to the area of contact of increase pet staple food grain food and water promotes the quick softening of pet staple food grain food in water.
When pet staple food is being eaten for pet puppy, add the pet staple food of this application preparation in milk, the pet staple food of this application preparation is after meetting milk, moisture in the milk contacts with a plurality of even pores on pet staple food surface, thereby increase the area of contact of pet staple food and moisture, then utilize whey protein powder and sodium tripolyphosphate's water absorption, make moisture get into the inside porous structure of pet staple food fast, thereby make the pet staple food of this application preparation can absorb water fast and soften, the pet puppy is in the edible process, neither can cause the injury to the deciduous tooth of pet puppy, also can not cause the injury to the intestines and stomach of pet puppy.
Preferably, before packaging, the semi-finished product prepared in the step S4 is soaked in whey protein liquid for 3S, then taken out, and then immediately dried, the whey protein liquid is solidified into a whey protein film, and then the whey protein film is packaged and sterilized to obtain the staple food for pets.
Through adopting above-mentioned technical scheme, the pet staple food of this application preparation is because the surface has more pore structure, and have stronger water absorption, after opening the wrapping bag, remaining pet staple food in the wrapping bag can expose in the air for a long time, thereby can accelerate its phenomenon of moisturizing, shorten the shelf life of pet staple food, and breed microorganism and bacterium easily, after the pet staple food of breeding bacterium and microorganism was eaten to the pet puppy, influence the health of pet puppy easily.
The surface of the semi-finished product is provided with more uniform pores, when the semi-finished product is soaked in whey protein liquid, the whey protein liquid can enter the pores of the semi-finished product, the pores are filled, the whey protein liquid can isolate oxygen in the external environment after being dried on a whey protein film on the surface of a blank, the growth of good-keeping bacteria on the surface of pet staple food can be inhibited, water molecules in the air can also be isolated, the shelf life of the pet staple food is prolonged, and the breeding of bacteria and microorganisms is avoided.
The semi-finished product is limited to be placed in whey protein liquid for soaking for 3s and then taken out, so that the semi-finished product is prevented from being soaked in the whey protein liquid for a long time, and the moisture in the whey protein liquid is absorbed by the semi-finished product to influence the performance of staple food for pets; the whey protein liquid can be promoted to form a film quickly by drying immediately after being taken out, the shape and the performance of the staple food for pets are protected, and meanwhile, microorganisms and bacteria in the external environment can be prevented from contacting with the surface of a semi-finished product, so that the shelf life of the staple food for pets is prolonged, and the breeding of the bacteria and the microorganisms is avoided.
The whey protein is easy to dissolve in water, and after the pet staple food coated with the whey protein film is placed in milk, the whey protein film is dissolved in the water, so that water molecules in the milk are in contact with semi-finished products, and the pet staple food can be rapidly softened.
Preferably, the whey protein liquid in S4 is prepared by the following method:
the whey protein liquid in S4 is prepared by the following method:
s41, weighing 6-12 parts of separated whey protein powder, 15-20 parts of milk, 90-105 parts of distilled water, 0.2-0.8 part of green tea extract, 3-7 parts of glycerol and 2-7 parts of glutamine transaminase;
s42, mixing whey protein powder, milk and green tea extract with water, magnetically stirring for 20-30min, stirring in water bath at 85-95 deg.C for 25-35min, and cooling to obtain a premix;
s43, adding glycerol into the premixed solution prepared from S42, stirring for 25-35min, adding glutamine transaminase, carrying out water bath shaking culture for 20-30min, heating for 5min under the condition of water bath at 80 ℃, and cooling to room temperature to obtain the whey protein solution.
By adopting the technical scheme, the whey protein solution has a good film forming effect due to the matching of the separated whey protein powder and the milk, and the crosslinking effect between whey protein molecules and milk protein molecules can be enhanced by utilizing the matching of glutamine transaminase, the separated whey protein powder and the milk, so that a compact protein space network structure is formed, and the barrier property of a whey protein film is improved; the green tea extract and milk can inhibit the growth and reproduction of bacteria outside and inside the whey protein film, thereby prolonging the shelf life of the staple food for pets.
Preferably, the whey protein liquid is prepared by vacuum degassing for 10min after cooling S43 to room temperature.
By adopting the technical scheme, the air bubbles in the whey protein liquid can be efficiently discharged after the whey protein liquid is subjected to vacuum degassing, and when the semi-finished product is placed in the whey protein liquid for soaking, the air bubbles in the whey protein liquid are prevented from being attached to the surface of the semi-finished product along with the whey protein liquid; if the amount of whey protein liquid at the bubble position is small, the whey protein film formed at the bubble position is more likely to break, and the film forming effect and barrier property of the whey protein film are deteriorated.
Preferably, the S3 sheet has a thickness of 3-6 mm.
By adopting the technical scheme, the thickness of the sheet stock is limited, so that the sheet stock is ensured to have better filling power and crispness after being baked, and the staple food for the pet can be conveniently and rapidly softened by absorbing water.
Preferably, the S3 sheet is placed in an environment with a relative humidity of 50-60% at 25-35 deg.C for 5-10min before punching.
By adopting the technical scheme, the wheat flour, the whey protein powder and the high gluten flour can form a more stable protein network structure through standing, contact of the whey protein powder and water is promoted, and whey protein powder and the like with better nutrient elements in the minced meat composition can be combined, so that the staple food for pets has good palatability and eating feeling; still can make pet staple food become softer still to stew, and the pet puppy of being convenient for eats pet staple food, reduces the hardness of pet staple food, and the pet puppy of being convenient for eats pet staple food, can not cause the injury to the deciduous teeth and the intestines and stomach of pet puppy.
Preferably, S3 holes are punched on the sheet material up and down, and the holes are through holes.
By adopting the technical scheme, the top and the bottom of the sheet material are punched simultaneously in the limited punching process, so that the punching efficiency can be improved, the uniformity of the through holes can be ensured, and the condition that the hole diameters of the top and the bottom of the sheet material are different is avoided; the limiting hole is a through hole, and can promote the pet staple food to absorb water and soften quickly.
Preferably, the stirring speed in S2 is 100-200 r/min.
By adopting the technical scheme, the stirring speed of S2 is limited to 100-200r/min, and the minced meat composition, the sodium tripolyphosphate and the salt can be uniformly mixed at a lower rotating speed, so that the minced meat composition, the sodium tripolyphosphate and the salt can be ensured to have good dispersing performance.
Preferably, the meat composition consists of beef, chicken and chicken liver in a weight ratio of 2:1: 1.
By adopting the technical scheme, the beef contains abundant protein, amino acid, dietary fiber, vitamin, calcium, sodium, zinc, manganese and other nutritional ingredients; the chicken contains various nutritional ingredients such as protein, fat, thiamine, riboflavin, nicotinic acid, vitamins, cholesterol, calcium, phosphorus, iron and the like, and the chicken has high protein content and high digestibility and is easy to absorb and utilize; the chicken liver is rich in protein and iron elements in glycerol; the beef, chicken and chicken liver are matched to provide rich animal protein, vitamins, trace elements and mineral substances for staple food for the pet, so that the feed rate of the puppy can be improved while rich nutrient substances for the growth of the puppy for the pet are ensured.
Preferably, the baking temperature in S4 is 180-215 ℃, and the baking time is 10-20 min.
By adopting the technical scheme, the baking temperature and the baking time are limited, and the staple food for the pet can be guaranteed to have good taste, color and state.
In summary, the present application has the following beneficial effects:
1. the pet staple food of this application preparation is after meetting the milk, moisture in the milk contacts with a plurality of even pores on pet staple food surface, thereby increase the area of contact of pet staple food and moisture, then utilize whey protein powder and sodium tripolyphosphate's water absorption, make moisture get into the inside porous structure of pet staple food fast, thereby make the pet staple food of this application preparation can absorb water fast and soften, the pet puppy is at the edible in-process, neither can cause the injury to the deciduous tooth of pet puppy, also can not cause the injury to the intestines and stomach of pet puppy.
2. The surface of the semi-finished product is provided with more uniform pores, when the semi-finished product is soaked in whey protein liquid, the whey protein liquid can enter the pores of the semi-finished product, the pores are filled, the whey protein liquid can isolate oxygen in the external environment after being dried on a whey protein film on the surface of a blank, the growth of good-keeping bacteria on the surface of pet staple food can be inhibited, water molecules in the air can also be isolated, the shelf life of the pet staple food is prolonged, and the breeding of bacteria and microorganisms is avoided.
3. The minced meat composition is rich in calcium and zinc elements, and can promote intelligence development of pet puppies by matching with omega-3 fatty acid in deep sea fish oil, so that the pet puppies are in a state of being clear in head and full in experience.
4. The whey protein film and the whey protein in the semi-finished raw materials are matched with the green tea extract, so that the staple food for pets is easier to digest and absorb, and the gastrointestinal function of the puppies can be protected on the premise of promoting the puppies to absorb nutrient substances.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation example of whey protein liquid
The isolated whey protein powder in the following preparation examples was purchased from Shandong Qian Yuan Biotech Co., Ltd, food grade, protein content 90%; the green tea extract is purchased from Sanyuan Tianyuan biological products, Inc., and the content of tea polyphenol is 98%; glutamine transaminase was purchased from Dazuo Tech, Inc. of Jinan; the water bath shaking incubator was purchased from jin tan Huafeng instruments ltd.
Preparation example 1
S41, weighing 10kg of separated whey protein powder, 18kg of milk, 98kg of distilled water, 0.5kg of green tea extract, 5kg of glycerol and 5kg of glutamine transaminase;
s42, mixing the whey protein powder, the milk and the green tea extract with water, magnetically stirring for 25min at the speed of 500r/min, then stirring in a water bath at the temperature of 92 ℃ for 32min at the stirring speed of 200r/min, and cooling to room temperature to prepare a premixed solution;
s43, adding glycerol into the premixed liquid prepared by the S42, stirring for 30min at the speed of 200r/min, and then adding glutamine transaminase to prepare mixed liquid;
s44, placing the mixed solution in a water bath shaking incubator to be cultured for 26min, then heating for 5min under the condition of water bath at 80 ℃, cooling to room temperature, and placing in a vacuum degasser to carry out vacuum degassing for 10min to obtain the whey protein solution.
Preparation example 2
S41, weighing 6kg of separated whey protein powder, 15kg of milk, 90kg of distilled water, 0.2kg of green tea extract, 3kg of glycerol and 2kg of glutamine transaminase;
s42, mixing whey protein powder, milk and green tea extract with water, magnetically stirring for 20min at the speed of 500r/min, then stirring in water bath at the temperature of 85 ℃ for 25min at the stirring speed of 200r/min, and cooling to room temperature to obtain a premixed solution;
s43, adding glycerol into the premixed liquid prepared by the S42, stirring at the speed of 200r/min for 25min, and then adding glutamine transaminase to prepare mixed liquid;
s44, placing the mixed solution in a water bath shaking incubator to be cultured for 20min, then heating for 5min under the condition of water bath at 80 ℃, cooling to room temperature, and placing in a vacuum degasser to carry out vacuum degassing for 10min to obtain the whey protein solution.
Preparation example 3
S41, weighing 12kg of separated whey protein powder, 20kg of milk, 105kg of distilled water, 0.8kg of green tea extract, 7kg of glycerol and 7kg of glutamine transaminase;
s42, mixing whey protein powder, milk and green tea extract with water, magnetically stirring for 30min at the speed of 500r/min, then stirring in a water bath at the temperature of 95 ℃ for 35min at the stirring speed of 200r/min, and cooling to room temperature to obtain a premixed solution;
s43, adding glycerol into the premixed liquid prepared by the S42, stirring at the speed of 200r/min for 35min, and then adding glutamine transaminase to prepare mixed liquid;
s44, placing the mixed solution in a water bath shaking incubator to be cultured for 30min, then heating for 5min under the condition of water bath at 80 ℃, cooling to room temperature, and placing in a vacuum degasser to carry out vacuum degassing for 10min to obtain the whey protein solution.
Examples
Whey protein powder in the raw materials of the following examples is purchased from Henan Andre Biotech limited, and is in food grade, and the content of effective substances is 80-90%; the deep sea fish oil is purchased from Xian LvTeng Biotech Co., Ltd, model LT-YY 70%; sodium tripolyphosphate was purchased from Chongqing Chuandong chemical Co., Ltd, and is available in food grade.
Example 1: the pet staple food convenient to brew is prepared by the following method:
s1, weighing 32kg of meat composition, 20kg of wheat flour, 6.5kg of whey protein powder, 6kg of strong flour, 2kg of deep sea fish oil, 1.5kg of sodium tripolyphosphate, 0.2kg of salt and 12kg of water; the meat composition comprises beef, chicken and chicken liver in a weight ratio of 2:1: 1;
s2, respectively placing the beef, the chicken and the chicken liver into a meat grinder, grinding and mixing to obtain a minced meat composition; mixing wheat flour, whey protein powder, high gluten flour and water, stirring at 160r/min for 15min, adding minced meat composition and deep sea fish oil, and stirring for 20min to obtain premix; adding sodium tripolyphosphate and salt into the premix, and continuously stirring for 4min to obtain a mixture;
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material, wherein the thickness of the sheet material is 5 mm; placing the sheet material in an environment with 28 ℃ and 56% relative humidity for standing for 8min, and punching the sheet material up and down to form a through hole, thereby preparing a blank;
s4, cutting the blank prepared in the S3 into square small blocks of 1.5cm multiplied by 1.5cm, baking for 15min at the temperature of 205 ℃, and then cooling to prepare a semi-finished product;
and packaging and sterilizing the semi-finished products prepared from the S5 and the S4 to obtain the staple food for the pet.
Example 2: the pet staple food convenient to brew is prepared by the following method:
s1, weighing 30kg of meat composition, 15kg of wheat flour, 5kg of whey protein powder, 5kg of strong flour, 1kg of deep sea fish oil, 1kg of sodium tripolyphosphate, 0.1kg of salt and 10kg of water; the meat composition comprises beef, chicken and chicken liver in a weight ratio of 2:1: 1;
s2, respectively placing the beef, the chicken and the chicken liver into a meat grinder, grinding and mixing to obtain a minced meat composition; mixing wheat flour, whey protein powder, high gluten flour and water, stirring at 100r/min for 15min, adding minced meat composition and deep sea fish oil, and stirring for 20min to obtain premix; adding sodium tripolyphosphate and salt into the premix, and continuously stirring for 3min to obtain a mixture;
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material, wherein the thickness of the sheet material is 3 mm; placing the sheet material in an environment with a relative humidity of 50% at 25 ℃ for standing for 5min, and punching the sheet material up and down to form a through hole to obtain a blank;
s4, cutting the blank prepared in the S3 into square small blocks of 1.5cm multiplied by 1.5cm, baking for 10min at the temperature of 180 ℃, and then cooling to prepare a semi-finished product;
and packaging and sterilizing the semi-finished products prepared from the S5 and the S4 to obtain the staple food for the pet.
Example 3: the pet staple food convenient to brew is prepared by the following method:
s1, weighing 35kg of meat composition, 25kg of wheat flour, 8kg of whey protein powder, 8kg of strong flour, 3kg of deep sea fish oil, 2kg of sodium tripolyphosphate, 0.3kg of salt and 15kg of water; the meat composition comprises beef, chicken and chicken liver in a weight ratio of 2:1: 1;
s2, respectively placing the beef, the chicken and the chicken liver into a meat grinder, grinding and mixing to obtain a minced meat composition; mixing wheat flour, whey protein powder, high gluten flour and water, stirring at a rotation speed of 200r/min for 15min, adding the minced meat composition and deep sea fish oil, and stirring for 20min to obtain premix; adding sodium tripolyphosphate and salt into the premix, and continuously stirring for 3min to obtain a mixture;
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material, wherein the thickness of the sheet material is 6 mm; placing the sheet material in an environment with the temperature of 35 ℃ and the relative humidity of 60% for standing for 10min, and punching the sheet material up and down to form a through hole, thus obtaining a blank;
s4, cutting the blank prepared in the S3 into square small blocks of 1.5cm multiplied by 1.5cm, baking for 20min at 215 ℃, and then cooling to prepare a semi-finished product;
and packaging and sterilizing the semi-finished products prepared from the S5 and the S4 to obtain the staple food for the pet.
Example 4: the present embodiment is different from embodiment 1 in that:
s5, placing the semi-finished product prepared in the S4 into the whey protein liquid prepared in the preparation example 1, soaking for 3S, taking out, and immediately drying, wherein the whey protein liquid is solidified into a whey protein film, and the thickness of the whey protein film is 1 mm; then packaging and sterilizing to obtain the staple food for pets.
Example 5: the present embodiment is different from embodiment 1 in that:
s5, placing the semi-finished product prepared in the S4 into the whey protein liquid prepared in the preparation example 2, soaking for 3S, taking out, and immediately drying, wherein the whey protein liquid is solidified into a whey protein film, and the thickness of the whey protein film is 1 mm; then packaging and sterilizing to obtain the staple food for pets.
Example 6: the present embodiment is different from embodiment 1 in that:
s5, placing the semi-finished product prepared in the S4 into the whey protein liquid prepared in the preparation example 3, soaking for 3S, taking out, and immediately drying, wherein the whey protein liquid is solidified into a whey protein film, and the thickness of the whey protein film is 1 mm; then packaging and sterilizing to obtain the staple food for pets.
The meat composition of the above materials includes, but is not limited to, beef, chicken and chicken liver.
Preparation of whey protein film applied to comparative example
Preparation example 4: the difference between the preparation example and the preparation example 1 is that: milk and glutamine transaminase are not added to the raw materials.
Preparation example 5: the difference between the preparation example and the preparation example 1 is that: green tea extract and milk are not added in the raw materials.
Comparative example
Comparative example 1: this comparative example differs from example 4 in that: whey protein powder and high gluten flour are not added in the raw materials.
Comparative example 2: this comparative example differs from example 4 in that: whey protein powder and sodium tripolyphosphate are not added in the raw materials.
Comparative example 3: this comparative example differs from example 4 in that:
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material, wherein the thickness of the sheet material is 5 mm; standing the sheet material in an environment with 28 ℃ and 56% relative humidity for 8min to obtain a blank;
comparative example 4: this comparative example differs from example 4 in that:
s5, placing the semi-finished product prepared in the S4 into the whey protein liquid prepared in the preparation example 4, soaking for 3S, taking out, and immediately drying, wherein the whey protein liquid is solidified into a whey protein film, and the thickness of the whey protein film is 1 mm; then packaging and sterilizing to obtain the staple food for pets.
Comparative example 5: this embodiment is different from embodiment 4 in that:
s5, placing the semi-finished product prepared in the S4 into the whey protein liquid prepared in the preparation example 5, soaking for 3S, taking out, and immediately drying, wherein the whey protein liquid is solidified into a whey protein film, and the thickness of the whey protein film is 1 mm; then packaging and sterilizing to obtain the staple food for pets.
Performance test
1. Whey protein membrane performance assay
Whey protein liquids were prepared by the preparation methods of preparation examples 1 to 3 and comparative examples 4 to 5, respectively.
10mL of whey protein liquid is respectively and accurately sucked and placed on a plastic culture dish with the diameter of 9cm for film formation by flow extension, and the film thickness is 1 mm. And (3) drying the coated culture dish in an oven at 60 ℃ for 3h, peeling the membrane, placing the culture dish in an incubator at 25 ℃ and with the relative humidity of 53% for balancing for 24h, and testing the barrier property of the whey protein membrane.
Determination of Water vapor Transmission
According to GB 1037-1988, a moisture permeable cup method is adopted. 20g of anhydrous calcium chloride was placed in an aluminum can having a diameter of 53mm at 25 ℃. A uniform, non-porous, non-wrinkled film was selected and its thickness was measured with a micrometer screw. The aluminum box with the desiccant was sealed with the whey protein film to be tested and weighed. Putting the aluminum box after weighing into a drier with the bottom being deionized water and the temperature being 23 ℃ (keeping RH at 100%), keeping a certain steam pressure difference between the inner side and the outer side of the film, taking out and weighing after balancing for 3h, and measuring once every 3h until the mass difference is not more than 5%. The water vapor transmission rate calculation formula is as follows: WVP ═ Δ m.d/(A.t. Δ p)
In the formula: WVP is the water vapor transmission rate (g.mm/(m)2h.kPa)); d is the thickness (mm) of the whey protein film tested; Δ p is the difference in water vapor pressure (kPa) across the whey protein membrane under test, the gradient of moisture and humidity across the membrane was RH 100%, the saturated vapor pressure of water vapor at 23 ℃ was 2.8104kPa, and the relative humidity wasThe 100% water vapor pressure is 2.8104 × 100% ═ 2.8104kPa, so the water vapor pressure difference across the membrane is 2.8104 × 103 Pa; t is the measurement time interval (h); Δ m is the mass increment (g) over time t; a is the area (m) of the whey protein membrane permeable to water vapor2) Is 2.20618X 10-3m2。
Determination of oxygen Transmission Rate
An aluminum box with a diameter of 53mm was filled with 2mL of linoleic acid, the opening of the aluminum box was covered with a whey protein isolate film, and the aluminum box was sealed with a sealing paper after being tightened. Placed in air, weighed once a day for a week, and the oxygen transmission rate (Q) was indirectly reflected by the increase in cup mass.
The oxygen transmission rate was calculated as follows: q ═ Δ m/(a · t), where: q is the oxygen transmission rate (g/(m)2D)); Δ m is the increase in cup mass (g); a is the area (m) of the whey protein membrane transmitting oxygen2) (ii) a t is the measurement time interval (d).
TABLE 1 whey protein film Performance test Table
As can be seen by combining preparation examples 1-3 and comparative examples 4-5 and combining Table 1, the whey protein membrane prepared in preparation example 4 is adopted in comparative example 4, the whey protein membrane prepared in preparation example 4 is prepared without adding milk and glutamine transaminase into raw materials, and compared with the whey protein membrane prepared in preparation example 1, the water vapor transmission rate and the oxygen transmission rate of the whey protein membrane prepared in preparation example 4 are both greater than those of the whey protein membrane prepared in preparation example 1, so that the matching of milk and glutamine transaminase can enhance the crosslinking action between whey protein molecules and milk protein molecules, thereby forming a compact protein space network structure, and further improving the water vapor barrier property and the oxygen barrier property of the whey protein membrane.
Comparative example 5 using the whey protein film prepared in preparation example 5 and the whey protein film prepared in preparation example 5, without adding milk and green tea extract to the raw materials, the water vapor permeability and the oxygen permeability of the whey protein film prepared in preparation example 5 were both greater than those of the whey protein film prepared in preparation example 1, compared to preparation example 1, indicating that the combination of milk and green tea extract has an effect on the barrier properties of the whey protein film.
2. Pet owner food performance detection
Detection of Water absorption Properties
Respectively preparing the staple pet food by adopting the preparation methods of the examples 1-6 and the comparative examples 1-5, respectively soaking 10g of the prepared staple pet food in 50mL of milk, completely submerging the staple pet food, separating the liquid milk from the staple pet food after the staple pet food is soaked for 5s, 10s and 30s, weighing the weight of the milk, and recording data.
Detection of soaking time
Respectively adopting the preparation methods of the examples 1-6 and the comparative examples 1-5 to prepare the staple pet food, respectively soaking 10g of the prepared staple pet food in 50mL of milk, completely submerging the staple pet food in the milk, and recording the soaking time when the staple pet food is soaked to the extent that the staple pet food can be easily dispersed by chopsticks, namely the water absorption and softening are finished.
Water content detection
The method comprises the steps of adopting GB5009.3-2016 food national safety standard-determination of moisture in food, respectively adopting the preparation methods of examples 1-6 and comparative examples 1-5 to prepare the pet staple food, detecting the moisture content of the pet staple food just after the preparation of the pet staple food is finished, placing the prepared pet staple food under the conditions of 25 ℃ and 50% relative humidity for 10 days and 30 days, respectively detecting the moisture content of the pet staple food placed for 10 days and 30 days, and recording data.
TABLE 2 Performance test Table for staple food for pets
As can be seen by combining examples 1 to 6 and comparative examples 1 to 5 with Table 2, the milk weight of examples 1 to 3 is higher than that of examples 4 to 6, the soaking time of examples 1 to 3 is similar to that of examples 4 to 6, the water content of examples 1 to 3 is gradually increased with time, and the water content of examples 4 to 6 tends to be flat; the results show that the staple food for pets which is not coated by the whey protein film has poor water absorption, long water absorption and softening time and is easy to absorb water and get damp in the environment.
Compared with the example 4, the weight of the milk in the comparative example 1 is higher than that of the milk in the example 4, the soaking time in the comparative example 1 is longer than that in the example 4, so that the combination of the whey protein powder and the high gluten flour can enhance the water absorption of the staple pet food and promote the rapid water absorption and softening of the staple pet food in water; the water content of the comparative example 1 in 0 day is reduced compared with that of the example 4 in 0 day, which shows that the combination of the whey protein powder and the high gluten flour can ensure that the inside of the staple food for pets has higher water content, and the subsequent soaking and softening of the staple food for pets are facilitated.
Compared with the example 4, the weight of the milk in the comparative example 1 is higher than that in the example 4, and the soaking time in the comparative example 1 is longer than that in the example 4; the cooperation of the whey protein powder and the sodium tripolyphosphate can enhance the water absorption and water retention of the staple food for pets, and promote the rapid water absorption and softening of the staple food for pets in water; the water content of the comparative example 2 in 0 day is reduced compared with that of the example 4 in 0 day, which shows that the combination of the whey protein powder and the sodium tripolyphosphate can ensure that the inside of the staple food for pets has higher water content, so that the subsequent soaking and softening of the staple food for pets are facilitated.
Comparative example 3 in the process of preparing the molding, the sheet was not needled, and compared to example 4, the weight of the milk of comparative example 3 was higher than that of example 4, and the soaking time of comparative example 3 was higher than that of example 4; the result shows that the water absorption of the staple food for the pet can be promoted by needling the blank, so that the staple food for the pet can absorb water and soften quickly; the water content of comparative example 3 at day 0 was reduced from that of example 4 at day 0, indicating that the staple pet food prepared without needling was inherently low in water content and not convenient for the staple pet food to absorb water and soften.
Compared with the example 4, the weight of the milk in the comparative example 4 is slightly higher than that of the milk in the example 4, the soaking time of the comparative example 4 is longer than that of the example 4, and the difference of the water content of the comparative example 4 between 0 day and 10 days is larger than that of the example 4 between 0 day and 10 days, so that the whey protein film has good barrier property due to the addition of the milk and the glutamine invertase, and the phenomenon of water absorption and moisture regain of the staple food for pets can be avoided.
Compared with example 4, the weight of the milk in the comparative example 5 is slightly higher than that of the milk in the example 4, the soaking time of the comparative example 5 is longer than that of the example 4, and the difference between the water content of the comparative example 5 between 0 day and 10 days is larger than that of the comparative example 4 between 0 day and 10 days, so that the whey protein film has good barrier property due to the addition of the green tea extract and the milk, and the phenomenon that the main pet food absorbs water and gets damp after being placed in the environment for a long time is avoided.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of a pet staple food convenient to brew is characterized by comprising the following steps:
s1, weighing 30-35 parts of meat composition, 15-25 parts of wheat flour, 5-8 parts of whey protein powder, 5-8 parts of strong flour, 1-3 parts of deep sea fish oil, 1-2 parts of sodium tripolyphosphate, 0.1-0.3 part of salt and 10-15 parts of water;
s2, mincing the meat composition to obtain a minced meat composition, mixing and stirring wheat flour, whey protein powder, high gluten flour and water, adding the minced meat composition and deep sea fish oil, continuously stirring to obtain a premix, adding sodium tripolyphosphate and salt into the mixture, and continuously stirring for 3-5min to obtain a mixture;
s3, tabletting and forming the mixture prepared in the S2 to obtain a sheet material; punching the sheet material to obtain a blank;
s4, cutting the blank material obtained in the step S3 into small pieces, baking and cooling the small pieces to obtain a semi-finished product, and then packaging and sterilizing the semi-finished product to obtain the staple food for the pet.
2. The preparation method of the pet staple food grain convenient to brew as claimed in claim 1, wherein the semi-finished product prepared in the step S4 is soaked in whey protein liquid for 3 seconds before being packaged, then taken out, dried immediately, solidified into a whey protein film, packaged and sterilized to obtain the pet staple food grain.
3. The method for preparing the conveniently brewed staple food pet food according to claim 2, wherein the whey protein liquid in the S4 is prepared by the following method:
s41, weighing 6-12 parts of separated whey protein powder, 15-20 parts of milk, 90-105 parts of distilled water, 0.2-0.8 part of green tea extract, 3-7 parts of glycerol and 2-7 parts of glutamine transaminase;
s42, mixing whey protein powder, milk and green tea extract with water, magnetically stirring for 20-30min, stirring in water bath at 85-95 deg.C for 25-35min, and cooling to obtain a premix;
s43, adding glycerol into the premixed solution prepared from S42, stirring for 25-35min, adding glutamine transaminase, carrying out water bath shaking culture for 20-30min, heating for 5min under the condition of water bath at 80 ℃, and cooling to room temperature to obtain the whey protein solution.
4. The method for preparing the conveniently brewed staple food pet food product of claim 3, wherein the whey protein liquid is prepared after vacuum degassing for 10min after cooling the S43 to room temperature.
5. The method for preparing the conveniently brewed staple food pet food product of claim 1, wherein the thickness of the S3 flakes is 3-6 mm.
6. The method for preparing the conveniently brewed staple food pet food product of claim 1, wherein the S3 flakes are pre-placed in an environment of 25-35 ℃ and 50-60% relative humidity for 5-10min before being perforated.
7. The method for preparing the conveniently brewed staple food pet food according to claim 1, wherein S3 holes are punched vertically in the sheet material, and the holes are through holes.
8. The method as claimed in claim 1, wherein the stirring speed in S2 is 100-200 r/min.
9. The method of making an instant brewed pet staple food product of claim 1, wherein the meat composition is comprised of beef, chicken, and chicken liver in a weight ratio of 2:1: 1.
10. The method as claimed in claim 1, wherein the baking temperature in S4 is 180-215 ℃ and the baking time is 10-20 min.
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