CN112006180A - Preparation method of milk-flavor flavoring agent for animal feed - Google Patents
Preparation method of milk-flavor flavoring agent for animal feed Download PDFInfo
- Publication number
- CN112006180A CN112006180A CN202010848631.4A CN202010848631A CN112006180A CN 112006180 A CN112006180 A CN 112006180A CN 202010848631 A CN202010848631 A CN 202010848631A CN 112006180 A CN112006180 A CN 112006180A
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- milk
- flavoring agent
- weight ratio
- producing
- adsorbent
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- 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
- A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
-
- 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
- A23K20/105—Aliphatic or alicyclic compounds
-
- 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
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- 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
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Birds (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a preparation method of a milk-flavor flavoring agent for animal feed, which comprises the following steps: uniformly mixing the enzymolysis cream, the butter and the adsorbent, and emulsifying and homogenizing the mixture with a coating material to obtain an intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent. The invention has appropriate fragrance, long fragrance-retaining time and good taste, thereby promoting the piglets to eat.
Description
Technical Field
The invention relates to the technical field of feed flavoring agents, in particular to a preparation method of a milk-flavor flavoring agent for animal feed.
Background
After the piglets are weaned, stress reaction is often generated, appetite is reduced, and then growth is influenced. In order to attract the piglets to eat, a flavoring agent is usually added into the piglet feed to increase the flavor of the feed and promote the piglets to eat.
Milk-flavored feed flavors are the most widely used feed flavors. The milk-flavor flavoring agent sold in the market at present is mainly prepared by manually blending chemically synthesized monomer flavor raw materials such as short-chain fatty acid, vanillin and the like. However, the milk flavor blended by the synthetic spice is a flavoring agent, and generally has strong fragrance, irritation, short fragrance retention time and poor taste.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a preparation method of a milk-flavor flavoring agent for animal feed, and the milk-flavor flavoring agent has appropriate flavor, long flavor retention time and good taste, so that piglets can be promoted to eat.
The invention provides a preparation method of a milk-flavor flavoring agent for animal feed, which comprises the following steps: uniformly mixing the enzymolysis cream, the butter and the adsorbent, and emulsifying and homogenizing the mixture with a coating material to obtain an intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent.
Preferably, the enzymatic cream, butter and adsorbent are mixed uniformly at 40-50 ℃.
Preferably, the emulsion is homogenized at 80-100 ℃ and then cooled to room temperature to obtain an intermediate material.
Preferably, the adsorbent is beta-cyclodextrin and starch, wherein the weight ratio of the beta-cyclodextrin to the starch is 1-2: 1.
Preferably, the coating material is beeswax and monoglyceride.
Preferably, the weight ratio of the intermediate material to the vanillin is 3.5-4.5: 5.5-6.5.
Preferably, the weight ratio of the enzymolysis cream to the butter to the adsorbent is 1:1: 2-3.
Preferably, the weight ratio of the enzymatic cream to the coating material is 1: 3-4.
Preferably, the weight ratio of beeswax to monoglyceride is 1: 2-3.
The invention selects the enzymolysis cream and butter as flavoring agents, then the enzymolysis cream and butter are mixed with the adsorbent beta-cyclodextrin and starch to adsorb the enzymolysis cream and butter, so that the fragrance is released slowly, then the enzymolysis cream and butter are emulsified and homogenized with coating materials of beeswax and monoglyceride at 80-100 ℃, so that the beeswax and monoglyceride are coated on the surface of the mixture, thereby achieving the effect of slowly releasing the fragrance of the enzymolysis cream and butter, and finally the enzymolysis cream and butter are matched with a proper amount of vanillin to reduce the fragrance and irritation of the vanillin, so that the invention has proper fragrance, long fragrance retention time and good taste, and thus the piglet feeding is promoted.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A preparation method of milk-flavor flavoring agent for animal feed comprises the following steps: mixing the enzymolysis butter, butter and adsorbent at 40 deg.C, emulsifying with coating material at 100 deg.C, and cooling to room temperature to obtain intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent, wherein the adsorbent is formed by mixing beta-cyclodextrin and starch according to a weight ratio of 1:1, the coating material is formed by mixing beeswax and monoglyceride according to a weight ratio of 1:3, the weight ratio of the intermediate material to the vanillin is 3.5:6.5, the weight ratio of the enzymatic hydrolysis cream, the butter and the adsorbent is 1:1:2, and the weight ratio of the enzymatic hydrolysis cream to the coating material is 1: 4.
Example 2
A preparation method of milk-flavor flavoring agent for animal feed comprises the following steps: mixing the enzymolysis butter, butter and adsorbent at 50 deg.C, emulsifying with coating material at 80 deg.C, and cooling to room temperature to obtain intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent, wherein the adsorbent is formed by mixing beta-cyclodextrin and starch according to a weight ratio of 2:1, the coating material is formed by mixing beeswax and monoglyceride according to a weight ratio of 1:2, the weight ratio of the intermediate material to the vanillin is 4.5:5.5, the weight ratio of the enzymatic hydrolysis cream, the butter and the adsorbent is 1:1:3, and the weight ratio of the enzymatic hydrolysis cream to the coating material is 1:3.
Example 3
A preparation method of milk-flavor flavoring agent for animal feed comprises the following steps: mixing the enzymolysis cream, butter and adsorbent at 45 deg.C, emulsifying with coating material at 90 deg.C, and cooling to room temperature to obtain intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent, wherein the adsorbent is formed by mixing beta-cyclodextrin and starch according to a weight ratio of 1.5:1, the coating material is formed by mixing beeswax and monoglyceride according to a weight ratio of 1:2.5, the weight ratio of the intermediate material to the vanillin is 4:6, the weight ratio of the enzymatic hydrolysis cream, the butter and the adsorbent is 1:1:2.5, and the weight ratio of the enzymatic hydrolysis cream to the coating material is 1: 3.5.
Test example 1
150 healthy 22-day-old piglets with similar weights are selected in the test, and are randomly divided into 5 groups according to the principle that the litter size and the weights are similar, each group has 2 repetitions, and each repetition has 15 repetitions; wherein, one group of basic daily ration for feeding is marked as blank group; one group was fed a basal diet + vanillin (0.1% of the total weight of the basal diet) as a control group; the remaining three groups were fed on basal diets + examples 1-3 (examples 1-3 each accounted for 0.1% of the total weight of the basal diet), respectively, and were recorded as test groups 1-3, each group was fed for 10 days, and the feeding procedures and daily management were the same for each group. The daily food intake of each group was counted, and the results are shown in table 1:
TABLE 1
As can be seen from the table above, the invention can promote weaned pigs to eat and improve the appetite of the weaned pigs.
Test example 2
Taking 5g of the milk-flavor flavoring agent prepared in the example 3, uniformly mixing the milk-flavor flavoring agent in 50ml of ethanol, and detecting the absorbance once every 5 hours to record as a test group; mixing 5g of vanillin in 50ml of ethanol, detecting the absorbance every 5h to obtain a control group, and inspecting the absorbance, wherein the results are shown in Table 2.
TABLE 2
| Time min | 5 | 10 | 15 | 20 | 25 | 30 |
| Absorbance of control group | 0.851 | 0.85 | 0.853 | 0.851 | 0.852 | 0.851 |
| Absorbance of test group | 0.515 | 0.531 | 0.560 | 0.622 | 0.661 | 0.763 |
As can be seen from the table above, the milk-flavor flavoring agent prepared by the invention has good slow-release performance, and can prolong the flavor of feed.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A preparation method of a milk-flavor flavoring agent for animal feed is characterized by comprising the following steps: uniformly mixing the enzymolysis cream, the butter and the adsorbent, and emulsifying and homogenizing the mixture with a coating material to obtain an intermediate material; and then uniformly mixing the intermediate material and the vanillin, and grinding to obtain the milk-flavor flavoring agent.
2. The method for producing a milk-flavored seasoning for animal feeds according to claim 1, wherein the enzymolyzed cream, the butter and the adsorbent are mixed uniformly at 40 to 50 ℃.
3. The method for producing a milk-flavored seasoning for animal feeds according to claim 1 or 2, wherein the milk-flavored seasoning is emulsified and homogenized at 80-100 ℃ and then cooled to room temperature to obtain an intermediate material.
4. The method for producing a milk-flavored seasoning for animal feeds according to any one of claims 1 to 3, wherein the adsorbent comprises beta-cyclodextrin and starch, and the weight ratio of the beta-cyclodextrin to the starch is 1-2: 1.
5. The method for producing a milk-flavored seasoning for animal feeds according to any one of claims 1 to 4, wherein the coating material is beeswax and monoglyceride.
6. The method for producing a milk-flavored seasoning for animal feeds according to any one of claims 1 to 5, wherein the weight ratio of the intermediate material to the vanillin is 3.5 to 4.5:5.5 to 6.5.
7. The method for producing a milk-flavored seasoning for animal feeds according to any one of claims 1 to 8, wherein the weight ratio of the enzyme-hydrolyzed cream, the butter and the adsorbent is 1:1:2 to 3.
8. The method for producing a milk-flavored seasoning for animal feeds according to any one of claims 1 to 7, wherein the weight ratio of the enzyme-hydrolyzed cream to the coating material is 1:3 to 4.
9. The method for producing a milk-flavored seasoning for animal feeds according to claim 5, wherein the weight ratio of beeswax to monoglyceride is 1: 2-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010848631.4A CN112006180A (en) | 2020-08-21 | 2020-08-21 | Preparation method of milk-flavor flavoring agent for animal feed |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010848631.4A CN112006180A (en) | 2020-08-21 | 2020-08-21 | Preparation method of milk-flavor flavoring agent for animal feed |
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| Publication Number | Publication Date |
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| CN112006180A true CN112006180A (en) | 2020-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010848631.4A Pending CN112006180A (en) | 2020-08-21 | 2020-08-21 | Preparation method of milk-flavor flavoring agent for animal feed |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568594A (en) * | 2022-03-28 | 2022-06-03 | 上海美农生物科技股份有限公司 | Additive for slow-release nitrogen source feed and preparation method thereof |
-
2020
- 2020-08-21 CN CN202010848631.4A patent/CN112006180A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 何洋: "天然奶香味饲料调味剂的研究" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568594A (en) * | 2022-03-28 | 2022-06-03 | 上海美农生物科技股份有限公司 | Additive for slow-release nitrogen source feed and preparation method thereof |
| CN114568594B (en) * | 2022-03-28 | 2023-12-01 | 苏州美农生物科技有限公司 | Additive for slow-release nitrogen source feed and preparation method thereof |
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