CN112674227A - Semi-dry pet snack and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of pet snacks, in particular to a pet semi-dry snack and a preparation method thereof; the method comprises the following steps: 10-55 parts of fresh meat/chilled meat/frozen meat A, and 0-30 parts of dried meat powder or dried viscera powder and dried compound animal byproduct powder B; 10-65 parts of crop powder or crop processed product C, 2-25 parts of humectant D, 2-15 parts of oil E, 0.01-2 parts of antioxidant G and 0.05-1 part of preservative H, wherein the water activity value of the product is regulated to be not more than 0.7, the pH value of the product is regulated to be not more than 5, and the pH value of the product is regulated to be not more than 5; the semi-dry pet snack can be packaged after being extruded and molded in the production process, and a subsequent drying process is not needed; the production process steps are optimized and simplified, the productivity efficiency is improved, and the energy consumption is saved; the taste is completely different from other pet foods, and the palatability is better; also provides soft and loose products compared with other foods for pets which are not chewy/chewy enough, such as small dogs, young dogs, cats and pets with oral diseases.

Description

Semi-dry pet snack and preparation method thereof

Technical Field

The invention relates to the technical field of pet snacks, in particular to a semi-dry pet snack and a preparation method thereof.

Background

The pet semi-dry snack is mainly aimed at pet objects including but not limited to dogs and cats. "Semi-dry" may also be referred to as "Semi-wet," and is described in english as "Semi-exist," which is defined by the normalized definition: pet food with moisture content in the range of 15-50% (Pregnitz, 1980; Parthasarathhy, 2004).

The semi-dry pet snacks originate from and are popular in European and American pet markets, but are still in a market blank state in China at present. Common pet foods in the market of China mainly comprise puffed staple food grains, chews, jerky/meat strips, freeze-dried meat blocks, biscuits, wet food cans and the like. The moisture content of the dehydrated grain products is above 80%, and the moisture content of the rest of the products is usually less than 15%, which results in that the texture/mouthfeel of the products is obviously different from that of real meat and the products are characterized by hardness, toughness or crispness.

In addition, except for puffed staple food, jerky/meat strips, freeze-dried meat blocks and other products, the other types of pet snacks have low meat content, high carbohydrate content such as starch and the like and low nutritional value. The puffed staple food grains, the jerky/meat strips and the freeze-dried meat blocks are not beneficial to final forming of the products and maintenance of the product quality in the shelf life because more fresh meat is added into the products, and subsequent drying processes such as drying, freeze-drying and the like are often needed, so that the moisture content in the finished products is reduced, and the growth and the propagation of microorganisms are controlled. The whole drying process consumes different time according to the difference of specific product types, but generally needs 12-36 hours, and consumes a large amount of energy such as water, electricity, steam and the like.

Disclosure of Invention

The purpose of the invention is: overcomes the defects in the prior art, and provides the pet semi-dry snack which has better palatability and is softer and more loose.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a semi-dry pet snack comprises the following components in parts by weight:

a fresh meat/chilled meat/frozen meat 10-55 parts,

b, 0-30 parts of dry meat powder or dry viscera powder and dry compound animal byproduct powder;

c10-65 parts of crop powder or crop processed product,

2-25 parts of humectant, regulating the water activity value of the product to be not more than 0.7,

2-15 parts of E oil and fat,

f, a pH regulator for regulating the pH value of the product to be not more than 5,

0.01 to 2 parts of G antioxidant,

0.05-1 part of H preservative.

Further, the raw materials of the fresh meat/chilled fresh meat/frozen meat include one or more of chicken breast, chicken liver, beef liver, beef lung, duck breast and duck liver.

Further, the raw materials of the dry meat powder or the dry viscera powder and the dry compound animal byproduct powder comprise one or more of chicken powder, chicken liver powder, fish meal, chicken bone protein powder and beef powder.

Further, the crop processed product comprises one or more of protein powder, fiber, starch and meal powder.

Furthermore, the raw materials of the crop powder or the crop processing product comprise one or more of potato powder, soybean protein powder, corn starch, soybean meal and beet pulp.

Further, the humectant is one or more selected from glycerol, propylene glycol, sucrose, sugar alcohol and syrup.

Further, the preferred oil and fat is one or more of soybean oil, fish oil, lecithin and chicken oil.

Further, the antioxidant is one or more of rosemary, mixed tocopherol and tea polyphenol.

Further, the preservative is one or more of benzoic acid, sodium benzoate, sorbic acid and potassium sorbate.

Another object of the invention is: the preparation method of the pet semi-dry snack overcomes the defects in the prior art, optimizes and simplifies the production process steps, improves the productivity efficiency and saves the energy consumption; on the other hand, the pet food provides a product with completely different mouthfeel from other pet foods, and the product is closer to the texture of real meat and has better palatability.

A method of making a semi-dry pet treat, the method comprising the steps of:

1) b, C, D, G, H components in the formula amount are weighed and mixed evenly by a mixer for standby;

2) weighing E, F components in the formula amount, putting into a mixer, and continuously mixing with the mixture in the step 1) uniformly for later use;

3) weighing the component A according to the formula ratio, preparing the component A into meat paste by using a crusher, a meat grinder and a chopper mixer, putting the meat paste into a mixer, and continuously and uniformly mixing the meat paste with the mixture in the step 2) to complete all mixing steps to obtain a final mixture;

4) extruding and molding the final mixture by using a single-screw or double-screw extruder, and cutting;

5) and carrying out subsequent packaging on the semi-finished product.

The technical scheme adopted by the invention has the beneficial effects that:

on the premise of adding more fresh meat, the semi-dry pet snack can inhibit the propagation and growth of microorganisms by adjusting index parameters such as water activity, pH and the like of the product according to the unique formula design, even if the water content is higher, and the quality, the sanitary condition and the stability in the shelf life of the product are ensured. The product can be packaged after extrusion molding in the production process, and a subsequent drying process is not needed. On one hand, the production process steps are optimized and simplified, the productivity efficiency is improved, and the energy consumption is saved; on the other hand, the pet food provides a product with completely different mouthfeel from other pet foods, and the product is closer to the texture of real meat and has better palatability. Also provides soft and loose products compared with other foods for pets which are not chewy/chewy enough, such as small dogs, young dogs, cats and pets with oral diseases.

Compared with the traditional staple pet food, the semi-dry pet snack has the advantages that the addition amount of fresh meat (cold fresh meat/frozen meat) is similar, and the production equipment is the same (a double-screw or single-screw extruder). But ensures the quality, hygiene and shelf-life stability of the final product without subsequent drying process steps. Can save a large amount of labor, time and energy, and obviously improve the production efficiency.

The general processing flow of the traditional jerky and jerky pet snack is 'rolling and kneading fresh meat → slicing → manually arranging a tray → drying → packaging'. Compared with the prior art, the semi-dry pet snacks adopt the processing flow of fresh meat beating → integral mixing → extrusion molding → mechanical cutting → packaging with higher mechanical automation degree, on one hand, the drying process is not needed, and a large amount of labor, time and energy can be saved; on the other hand, the semi-dry pet snacks are produced by adopting single-screw/double-screw extrusion equipment similar to staple food, so that the processing efficiency is high, the labor consumption is low (a large amount of personnel is not needed for manual arrangement and arrangement).

Detailed Description

The present invention will now be described in further detail with reference to specific examples. The following examples are intended to provide those skilled in the art with a more complete understanding of the present invention, and are not intended to limit the scope of the present invention. Reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic may be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Example 1

A. 10 parts of beef and 15 parts of beef liver (25 parts in total);

B. 15 parts of beef powder;

C. 10 parts of sweet potato powder, 15 parts of potato powder and 4 parts of soybean protein powder (total 29 parts);

D. 7 parts of sucrose and 2 parts of glycerol (9 parts in total);

E. 5 parts of lecithin and 4 parts of fish oil (9 parts in total);

F. 3 parts of edible vinegar and 1 part of lactic acid (4 parts in total);

G. 0.03 part of rosemary and 0.6 part of mixed tocopherol (total 0.63 part);

H. 0.1 part of potassium sorbate

The preparation method comprises the following steps:

1) b, C, D, G, H components in the formula amount are weighed and mixed evenly by a mixer for standby;

2) weighing E, F components in the formula amount, putting into a mixer, and continuously mixing with the mixture in the step 1) uniformly for later use;

3) weighing the component A according to the formula ratio, preparing the component A into meat paste by using a crusher, a meat grinder and a chopper mixer, putting the meat paste into a mixer, and continuously and uniformly mixing the meat paste with the mixture in the step 2) to complete all mixing steps to obtain a final mixture;

4) extruding and molding the final mixture by using a single-screw or double-screw extruder, and cutting;

5) and carrying out subsequent packaging on the semi-finished product.

Example 2

A. 32 parts of chicken breast;

B. 10 parts of chicken liver powder;

C. 17 parts of oat flour and 15 parts of corn flour (32 parts in total);

D. 7 parts of glycerol;

E. 8 parts of chicken oil;

F. 2 parts of lactic acid and 1 part of citric acid (3 parts in total);

G. 0.03 part of rosemary and 0.2 part of tea polyphenol (total 0.23 part);

H. 0.12 portion of potassium sorbate

The preparation method comprises the following steps:

1) b, C, D, G, H components in the formula amount are weighed and mixed evenly by a mixer for standby;

2) weighing E, F components in the formula amount, putting into a mixer, and continuously mixing with the mixture in the step 1) uniformly for later use;

3) weighing the component A according to the formula ratio, preparing the component A into meat paste by using a crusher, a meat grinder and a chopper mixer, putting the meat paste into a mixer, and continuously and uniformly mixing the meat paste with the mixture in the step 2) to complete all mixing steps to obtain a final mixture;

4) extruding and molding the final mixture by using a single-screw or double-screw extruder, and cutting;

5) and carrying out subsequent packaging on the semi-finished product.

Example 3

A. 20 parts of tuna, 12 parts of salmon and 10 parts of cod (the total amount is 42 parts);

B. none (0 parts);

C. 20 parts of chickpea powder, 18 parts of sweet potato powder and 4 parts of beet pulp (total 42 parts);

D. 8 parts of maltose syrup and 3 parts of glycerol (11 parts in total);

E. 4 parts of fish oil;

F. 0.2 part of phosphoric acid and 1 part of citric acid (1.2 parts in total);

G. 0.6 part of mixed tocopherol and 0.5 part of tea polyphenol (total 0.65 part);

H. 0.15 portion of potassium sorbate

The preparation method comprises the following steps:

1) b, C, D, G, H components in the formula amount are weighed and mixed evenly by a mixer for standby;

2) weighing E, F components in the formula amount, putting into a mixer, and continuously mixing with the mixture in the step 1) uniformly for later use;

3) weighing the component A according to the formula ratio, preparing the component A into meat paste by using a crusher, a meat grinder and a chopper mixer, putting the meat paste into a mixer, and continuously and uniformly mixing the meat paste with the mixture in the step 2) to complete all mixing steps to obtain a final mixture;

4) extruding and molding the final mixture by using a single-screw or double-screw extruder, and cutting;

5) and carrying out subsequent packaging on the semi-finished product.

And (3) verification testing:

test sample 1 was prepared using the example 1 formulation.

Test sample 1-1 was prepared by removing component D (humectant) from the formulation of example 1 and making up 9 parts with additional potato flour.

Test samples 1-2 were prepared by removing component F (pH adjuster) from the formulation of example 1 and making up 4 parts with additional potato flour.

Test samples 1-3 were prepared by removing both component D (humectant) and component F (pH adjuster) from the formulation of example 1 and making up 13 parts of potato flour.

The 4 samples were all packaged in plastic canisters with aluminum film seals. Storing in an acceleration box with 40 deg.C and 75% humidity for 1 month, and taking out for microorganism detection and sensory evaluation.

Sample detection:

and (4) analyzing results:

after the humectant and the pH regulator in the formulation of example 1 were removed separately/completely, the water activity of the sample exceeded 0.7 to a level of about 0.8, and the pH of the sample increased from about 4 to about 6.

After 1 month of accelerated culture, the microbial indicators of the samples 1-1, 1-2 and 1-3 are seriously out of standard, and putrefactive sourness and stink are generated. In contrast, the total number of colonies in sample 1 was still maintained at a low level and the odor was not changed.

In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.

Claims (10)

1. The semi-dry pet snack is characterized by comprising the following components in parts by weight:

a fresh meat/chilled meat/frozen meat 10-55 parts,

b, 0-30 parts of dry meat powder or dry viscera powder and dry compound animal byproduct powder;

c10-65 parts of crop powder or crop processed product,

2-25 parts of humectant, regulating the water activity value of the product to be not more than 0.7,

2-15 parts of E oil and fat,

f, a pH regulator for regulating the pH value of the product to be not more than 5,

0.01 to 2 parts of G antioxidant,

0.05-1 part of H preservative.

2. A pet semi-dry snack according to claim 1, wherein: the raw materials of the fresh meat/chilled fresh meat/frozen meat comprise one or more of chicken breast, chicken liver, beef liver, beef lung, duck breast and duck liver.

3. A pet semi-dry snack according to claim 1, wherein: the raw materials of the dry meat powder or the dry viscera powder and the dry compound animal byproduct powder comprise one or more of chicken powder, chicken liver powder, fish meal, chicken bone protein powder and beef powder.

4. A pet semi-dry snack according to claim 1, wherein: the crop processed product comprises one or more of protein powder, fiber, starch and meal powder.

5. A pet semi-dry snack according to claim 4, wherein: the raw materials of the crop powder or the crop processing product comprise one or more of potato powder, soybean protein powder, corn starch, soybean meal and beet pulp.

6. A pet semi-dry snack according to claim 1, wherein: the humectant is one or more selected from glycerol, propylene glycol, sucrose, sugar alcohol and syrup.

7. A pet semi-dry snack according to claim 1, wherein: the oil is selected from one or more of soybean oil, fish oil, lecithin and chicken oil.

8. A pet semi-dry snack according to claim 1, wherein: the antioxidant is one or more of rosemary, mixed tocopherol and tea polyphenol.

9. A pet semi-dry snack according to claim 1, wherein: the preservative is selected from one or more of benzoic acid, sodium benzoate, sorbic acid and potassium sorbate.

10. A method of making a pet semi-dry snack according to any of claims 1-9, wherein: the preparation method comprises the following steps:

1) b, C, D, G, H components in the formula amount are weighed and mixed evenly by a mixer for standby;

2) weighing E, F components in the formula amount, putting into a mixer, and continuously mixing with the mixture in the step 1) uniformly for later use;

3) weighing the component A according to the formula ratio, preparing the component A into meat paste by using a crusher, a meat grinder and a chopper mixer, putting the meat paste into a mixer, and continuously and uniformly mixing the meat paste with the mixture in the step 2) to complete all mixing steps to obtain a final mixture;

4) extruding and molding the final mixture by using a single-screw or double-screw extruder, and cutting;

5) and carrying out subsequent packaging on the semi-finished product.