CN112655817A - Chicken air bubble granule and preparation method thereof - Google Patents
Chicken air bubble granule and preparation method thereof Download PDFInfo
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- CN112655817A CN112655817A CN202011528451.4A CN202011528451A CN112655817A CN 112655817 A CN112655817 A CN 112655817A CN 202011528451 A CN202011528451 A CN 202011528451A CN 112655817 A CN112655817 A CN 112655817A
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Abstract
The application discloses chicken bubble particles and a preparation method thereof, wherein the chicken bubble particles comprise the following components in parts by weight: 70-85 parts of fresh chicken breast, 4-10 parts of corn starch, 1-3 parts of sorbitol, 4-10 parts of glycerol, 1-3 parts of soybean protein powder, 1-3 parts of peanut protein powder, 2-6 parts of bile acid, 0.5-1.5 parts of leavening agent, 0.2-0.6 part of CMC and 0.4-0.6 part of salt. The chicken bubble granule has unique formula design, introduces functional requirements into cat snacks, and can increase fat absorption rate by adding bile acid with special bioactivity; the chicken bubbles have a loose and porous structure, so that the water content of the product can be reduced, the product is soft and does not stick to teeth, the contact area can be increased, the digestion is facilitated, and the tear stains of pets can be obviously reduced after the chicken bubbles are eaten for a period of time.
Description
Technical Field
The invention relates to the technical field of pet snacks and processing methods, in particular to chicken air bubbles and a preparation method thereof.
Background
Nowadays, the pet's position in the home is more and more important, and as the pet owner pays more and more attention to the diet of the pet, particularly to the pet snacks, the pet owner has more and more attention.
Conventional jerky snacks have certain drawbacks, and jerky snacks are generally hard and not friendly to the chewing of pets. However, if the traditional jerky snack is made into a product with higher moisture, the traditional jerky snack is very easy to stick teeth; if the moisture content is low, the product is hard and not beneficial to the biting and chewing of the pet, and simultaneously, the product can also cause adverse effect on the digestion of the pet, and is not beneficial to the body and healthy growth of the pet.
Disclosure of Invention
In order to solve the problems, the invention aims to provide chicken bubble granules and a preparation method thereof, the chicken bubble granules are simple to prepare and unique in formula design, functional requirements are introduced into cat snacks, and bile acid with special biological activity is added, can be identified by intestinal epithelial cells and can form a fatty acid-bile acid compound together with fatty acid to improve the fat absorption rate; the chicken bubbles have a loose and porous structure, so that the water content of the product can be reduced, the product is soft and does not stick to teeth, the contact area can be increased, the digestion is facilitated, and the tear stains of pets can be obviously reduced after the chicken bubbles are eaten for a period of time.
In order to achieve the purpose, the invention firstly provides chicken bubble granules which comprise the following components in parts by weight: 70-85 parts of fresh chicken breast, 4-10 parts of corn starch, 1-3 parts of sorbitol, 4-10 parts of glycerol, 1-3 parts of soybean protein powder, 1-3 parts of peanut protein powder, 2-6 parts of bile acid, 0.5-1.5 parts of leavening agent, 0.2-0.6 part of CMC and 0.4-0.6 part of salt. The chicken bubble granule has unique formula design, introduces functional requirements into cat snacks, and adds bile acid with special biological activity, which can be recognized by intestinal epithelial cells and can form a fatty acid-bile acid compound together with fatty acid to improve fat absorption rate; under the action of the swelling agent in a high-temperature environment, obvious pores can be observed by naked eyes from the cross section or when the prepared bubble particles are torn, the inner parts of the bubble particles are in irregular porous structures, the chicken bubble particles are loose and porous structures, so that the water content of the product can be reduced, the product is soft and is not adhered to teeth, the contact area can be increased, the digestion is facilitated, and the tear marks of pets can be obviously reduced after the chicken bubble particles are eaten for a period of time.
In one example, the components are in parts by weight: 75 parts of fresh chicken breast, 8 parts of corn starch, 1 part of sorbitol, 6 parts of glycerol, 2 parts of soybean protein powder, 2 parts of peanut protein powder, 4 parts of bile acid, 1 part of leavening agent, 0.5 part of CMC and 0.5 part of salt.
In a second aspect, the invention further provides a preparation method of the chicken bubble particles, which comprises the following steps:
a: selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use; respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
b: mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
c: adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper mixer, and chopping at low speed;
d: adding fresh chicken breast, chopping at low speed until the chicken meat and the mixture are fully and uniformly mixed and are in a fluffy spongy shape, and pouring the mixed product into a clean container from a chopper for later use;
e: filling the mixed product into a square strip;
f: drying and sterilizing the chicken bubble particles;
g: and cutting the dried square strip-shaped product into sections, and finishing the preparation of the chicken bubble particles.
In one example, step c further comprises: chopping at low speed until the temperature of the mixture is about 30-35 ℃, wherein the mixture is obviously fluffy spongy mixture.
In one example, step e specifically includes: filling with a sausage filler, and filling into 1.2cm by 1.2cm square strips on a clean gasket.
In one example, step f specifically includes: and drying the filled chicken bubble particles in a specific drying environment, heating the drying temperature to 90 ℃ when the water content of the chicken bubble particles is detected to be 35% -40% by sampling, drying for 45min, detecting the central temperature of the product to be more than 70 ℃ and maintaining for about 20min, sterilizing the chicken bubble particles, and then reducing the drying temperature to 60-65 ℃ to dry the water content of the chicken bubble particles to be 20% -23%.
In one example, the specific drying environment is specifically set as: the wind speed reaches 4-5 m/s, the humidity of the surrounding environment of the product is controlled below 80%, and the drying temperature is between 60 ℃ and 65 ℃.
Detailed Description
The following detailed description is given by way of example in order to more clearly illustrate the overall concept of the present invention.
In the description of the present invention, it is to be understood that the terms "central," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," and the like are used merely for convenience in describing and simplifying the description, and are not intended to indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus are not to be considered as limiting.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. In the description of the present specification, reference to the description of the terms "one aspect," "some aspects," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the aspect or example is included in at least one aspect or example of the present invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same solution or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more aspects or examples.
The invention firstly provides chicken bubble granules which comprise the following components in parts by weight: 70-85 parts of fresh chicken breast, 4-10 parts of corn starch, 1-3 parts of sorbitol, 4-10 parts of glycerol, 1-3 parts of soybean protein powder, 1-3 parts of peanut protein powder, 2-6 parts of bile acid, 0.5-1.5 parts of leavening agent, 0.2-0.6 part of CMC and 0.4-0.6 part of salt. The chicken bubble granule has unique formula design, introduces functional requirements into cat snacks, and adds bile acid with special biological activity, which can be recognized by intestinal epithelial cells and can form a fatty acid-bile acid compound together with fatty acid to improve fat absorption rate; under the action of the swelling agent in a high-temperature environment, obvious pores can be observed by naked eyes from the cross section or when the prepared bubble particles are torn, the inner parts of the bubble particles are in irregular porous structures, the chicken bubble particles are loose and porous structures, so that the water content of the product can be reduced, the product is soft and is not adhered to teeth, the contact area can be increased, the digestion is facilitated, and the tear marks of pets can be obviously reduced after the chicken bubble particles are eaten for a period of time.
In one specific embodiment, the components are as follows by weight: 75 parts of fresh chicken breast, 8 parts of corn starch, 1 part of sorbitol, 6 parts of glycerol, 2 parts of soybean protein powder, 2 parts of peanut protein powder, 4 parts of bile acid, 1 part of leavening agent, 0.5 part of CMC and 0.5 part of salt.
In a second aspect, the invention further provides a preparation method of the chicken bubble particles, which comprises the following steps:
a: selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use; respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
b: mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
c: adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper mixer, and chopping at low speed;
d: adding fresh chicken breast, chopping at low speed until the chicken meat and the mixture are fully and uniformly mixed and are in a fluffy spongy shape, and pouring the mixed product into a clean container from a chopper for later use;
e: filling the mixed product into a square strip;
f: drying and sterilizing the chicken bubble particles;
g: and cutting the dried square strip-shaped product into sections, and finishing the preparation of the chicken bubble particles.
In a specific embodiment, step c further comprises: chopping at low speed until the temperature of the mixture is about 30-35 ℃, wherein the mixture is obviously fluffy spongy mixture.
In a specific embodiment, step e specifically includes: filling with a sausage filler, and filling into 1.2cm by 1.2cm square strips on a clean gasket.
In a specific embodiment, step f specifically includes: and drying the filled chicken bubble particles in a specific drying environment, heating the drying temperature to 90 ℃ when the water content of the chicken bubble particles is detected to be 35% -40% by sampling, drying for 45min, detecting the central temperature of the product to be more than 70 ℃ and maintaining for about 20min, sterilizing the chicken bubble particles, and then reducing the drying temperature to 60-65 ℃ to dry the water content of the chicken bubble particles to be 20% -23%.
In a specific embodiment, the specific drying environment is specifically set as: the wind speed reaches 4-5 m/s, the humidity of the surrounding environment of the product is controlled below 80%, and the drying temperature is between 60 ℃ and 65 ℃.
The present invention will be further illustrated with reference to the following examples, but the present invention is not limited thereto and the shapes thereof are not limited thereto, and the preparation methods in the examples are all conventional ones and will not be described in detail.
Example 1:
the chicken bubble particles are prepared from the following raw materials in parts by weight:
70 parts of fresh chicken breast, 8 parts of corn starch, 1 part of sorbitol, 6.5 parts of glycerol, 3 parts of soybean protein powder, 3 parts of peanut protein powder, 6 parts of bile acid, 1.5 parts of leavening agent, 0.5 part of CMC and 0.5 part of salt.
The preparation method of the chicken bubble particles comprises the following steps:
(1) main material pretreatment:
selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use;
(2) auxiliary material pretreatment:
respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
(3) chicken filling bubble granules:
mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper, chopping at a low speed until the temperature of the mixture is about 30-35 ℃, wherein the mixture is obviously fluffy sponge-shaped;
adding fresh chicken, chopping at low speed until the chicken and the mixture are fully and uniformly mixed and are in a fluffy sponge shape, and pouring the mixed product into a clean container from a chopper mixer for later use;
filling by using a sausage filler, and filling a 1.2 cm-by-1.2 cm square strip on a clean gasket;
(4) drying chicken bubble granules:
when the air speed of the filled chicken bubble particles reaches 4-5 m/s, the humidity of the environment around the product is controlled to be below 80%, the drying temperature is 60-65 ℃, when the moisture of the chicken bubble particles is detected to be 35-40% by sampling, the drying temperature is increased to 90 ℃, the drying is carried out for 45min, the central temperature of the product is detected to be above 70 ℃, the central temperature is maintained for about 20min, the chicken bubble particles are sterilized, and then the drying temperature is reduced to 60-65 ℃, and the moisture of the chicken bubble particles is dried to be 20-23%;
(5) cutting chicken bubbles:
cutting the dried square strip-shaped product into sections of 1.2cm, and finishing the preparation of the chicken bubble particles.
Example 2:
the chicken bubble particles are prepared from the following raw materials in parts by weight:
80 parts of fresh chicken breast, 6 parts of corn starch, 1 part of sorbitol, 5 parts of glycerol, 2 parts of soybean protein powder, 1 part of peanut protein powder, 3 parts of bile acid, 1 part of leavening agent, 0.5 part of CMC and 0.5 part of salt.
The preparation method of the chicken bubble particles comprises the following steps:
(1) main material pretreatment:
selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use;
(2) auxiliary material pretreatment:
respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
(4) chicken filling bubble granules:
mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper mixer, chopping at a low speed until the temperature of the mixture is 30 ℃, wherein the mixture is obviously fluffy spongy;
adding fresh chicken, chopping at low speed until the chicken and the mixture are fully and uniformly mixed and are in a fluffy sponge shape, and pouring the mixed product into a clean container from a chopper mixer for later use;
filling by using a sausage filler, and filling a 1.2 cm-by-1.2 cm square strip on a clean gasket;
(4) drying chicken bubble granules:
the method comprises the following steps of (1) controlling the humidity of the environment around the filled chicken bubble particles to be 70% when the air speed reaches 4m/s, controlling the humidity of the environment around the product to be 70%, controlling the drying temperature to be 60 ℃, and when the moisture of the chicken bubble particles is detected to be 35% by sampling, heating the drying temperature to be 90 ℃, drying for 45min, maintaining the temperature of the center of the product to be above 70 ℃ for about 20min, sterilizing the chicken bubble particles, then reducing the drying temperature to 60 ℃, and drying the water of the chicken bubble particles to be 20%;
(5) cutting chicken bubbles:
cutting the dried square strip-shaped product into sections of 1.2cm, and finishing the preparation of the chicken bubble particles. .
Example 3:
the chicken bubble particles are prepared from the following raw materials in parts by weight:
85 parts of fresh chicken breast, 4 parts of corn starch, 1 part of sorbitol, 4 parts of glycerol, 1 part of soybean protein powder, 1 part of peanut protein powder, 2 parts of bile acid, 1 part of leavening agent, 0.5 part of CMC and 0.5 part of salt.
The preparation method of the chicken bubble particles comprises the following steps:
(1) main material pretreatment:
selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use;
(2) auxiliary material pretreatment:
respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
(5) chicken filling bubble granules:
mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper mixer, chopping at a low speed until the temperature of the mixture is about 35 ℃ to form an obviously fluffy spongy mixture;
adding fresh chicken, chopping at low speed until the chicken and the mixture are fully and uniformly mixed and are in a fluffy sponge shape, and pouring the mixed product into a clean container from a chopper mixer for later use;
filling by using a sausage filler, and filling a 1.2 cm-by-1.2 cm square strip on a clean gasket;
(4) drying chicken bubble granules:
the method comprises the following steps of (1) controlling the humidity of the environment around a filled chicken bubble particle to be 60% when the air speed reaches 5m/s, controlling the drying temperature to be 65 ℃ and sampling the chicken bubble particle to detect that the moisture is 40%, heating the drying temperature to 90 ℃, drying for 45min, maintaining the central temperature of the product to be above 70 ℃ for about 20min, sterilizing the chicken bubble particle, then reducing the drying temperature to 65 ℃ and drying the chicken bubble particle to the moisture of 23%;
(5) cutting chicken bubbles:
cutting the dried square strip-shaped product into sections of 1.2cm, and finishing the preparation of the chicken bubble particles.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
The above description is only an example of the present invention, and is not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (7)
1. The chicken bubble particles are characterized by comprising the following components in parts by weight:
70-85 parts of fresh chicken breast, 4-10 parts of corn starch, 1-3 parts of sorbitol, 4-10 parts of glycerol, 1-3 parts of soybean protein powder, 1-3 parts of peanut protein powder, 2-6 parts of bile acid, 0.5-1.5 parts of leavening agent, 0.2-0.6 part of CMC and 0.4-0.6 part of salt.
2. The chicken bubble particles of claim 1, wherein the components are, by weight:
75 parts of fresh chicken breast, 8 parts of corn starch, 1 part of sorbitol, 6 parts of glycerol, 2 parts of soybean protein powder, 2 parts of peanut protein powder, 4 parts of bile acid, 1 part of leavening agent, 0.5 part of CMC and 0.5 part of salt.
3. A method of preparing chicken gas bubble pellets as claimed in any one of claims 1 to 2, comprising:
a: selecting fresh chicken breast meat in parts by weight, removing impurities, and cleaning for later use; respectively weighing corn starch, sorbitol, glycerol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt as auxiliary materials in parts by weight for later use;
b: mixing the weighed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, leavening agent, CMC and salt uniformly by a powder mixer;
c: adding glycerol and the mixed corn starch, sorbitol, soybean protein powder, peanut protein powder, bile acid, a swelling agent, CMC and salt into a chopper mixer, and chopping at low speed;
d: adding fresh chicken breast, chopping at low speed until the chicken meat and the mixture are fully and uniformly mixed and are in a fluffy spongy shape, and pouring the mixed product into a clean container from a chopper for later use;
e: filling the mixed product into a square strip;
f: drying and sterilizing the chicken bubble particles;
g: and cutting the dried square strip-shaped product into sections, and finishing the preparation of the chicken bubble particles.
4. The method for preparing chicken bubble granules according to claim 3, wherein the step c further comprises: chopping at low speed until the temperature of the mixture is about 30-35 ℃, wherein the mixture is obviously fluffy spongy mixture.
5. The preparation method of chicken bubble granules according to claim 3, wherein the step e specifically comprises: filling with a sausage filler, and filling into 1.2cm by 1.2cm square strips on a clean gasket.
6. The preparation method of chicken bubble granules according to claim 3, wherein the step f specifically comprises: and drying the filled chicken bubble particles in a specific drying environment, heating the drying temperature to 90 ℃ when the water content of the chicken bubble particles is detected to be 35% -40% by sampling, drying for 45min, detecting the central temperature of the product to be more than 70 ℃ and maintaining for about 20min, sterilizing the chicken bubble particles, and then reducing the drying temperature to 60-65 ℃ to dry the water content of the chicken bubble particles to be 20% -23%.
7. The preparation method of chicken bubble granules according to claim 4, wherein the specific drying environment is specifically set as follows: the wind speed reaches 4-5 m/s, the humidity of the surrounding environment of the product is controlled below 80%, and the drying temperature is between 60 ℃ and 65 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011528451.4A CN112655817A (en) | 2020-12-22 | 2020-12-22 | Chicken air bubble granule and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011528451.4A CN112655817A (en) | 2020-12-22 | 2020-12-22 | Chicken air bubble granule and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105764349A (en) * | 2013-11-25 | 2016-07-13 | 雀巢产品技术援助有限公司 | Chewy edible compositions with expanded texture |
| CN104054897A (en) * | 2014-07-05 | 2014-09-24 | 烟台中宠食品有限公司 | Pet edible soft puffed snack and processing method thereof |
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