CN113475630A - Method for preparing flavoring agent for cats by using Maillard reaction intermediate - Google Patents
Method for preparing flavoring agent for cats by using Maillard reaction intermediate Download PDFInfo
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Abstract
The application relates to the field of pet foods, and particularly discloses a method for preparing a flavoring agent for cats by using a Maillard reaction intermediate, wherein the flavoring agent for cats prepared by using the Maillard reaction intermediate comprises the following substances in parts by weight: 50-60 parts of a protein enzymatic hydrolysate Maillard reaction intermediate, 30-40 parts of grease, 0.5-1.5 parts of amino acid and 10-15 parts of an antioxidant; the protease hydrolysate Maillard reaction intermediate comprises one or two of Amadori rearrangement products or Heyns rearrangement products. The flavor agent for the cats is subjected to taste modification treatment by adopting the protease hydrolysis liquid Maillard reaction intermediate as a main additive, and a large amount of volatile and semi-volatile components can be generated by the Amadori compound or Heyns compound after being heated, so that a strong sensory effect is generated, and the cat food has a good food calling effect.
Description
Technical Field
This application relates to the field of pet foods, and more particularly, to a process for making a cat flavor using maillard reaction intermediates.
Background
According to the Maillard reaction mechanism, many intermediate products such as dicarbonyl compounds, aldehydes, furans and the like and derivatives thereof are important flavor precursors. However, these materials do not have stable physicochemical properties and are not ideal fresh flavor-controlling forming factors. However, these substances can be decomposed from Amadori compounds or Heyns compounds formed in the initial stage of the Maillard reaction. The Amadori compound or the Heyns compound does not exhibit fragrance by itself, nor causes browning. Compared with Maillard reaction final products with flavor characteristics, the flavor precursor has more stable physicochemical properties, still retains higher reaction activity, and is easy to generate rearrangement, dehydration and cracking in the subsequent thermal reaction process to generate a large amount of flavor substances.
The related technology can refer to a Chinese invention patent with publication number CN201910708106.X, which discloses a method for preparing an intermediate through reduced glutathione-indicating amino acid Maillard reaction, wherein two-stage temperature-changing reaction is adopted, reduced glutathione is added after the low-temperature reaction is carried out for different time, the subsequent Maillard reaction can be effectively inhibited based on the interaction of the substance and an intermediate degradation product, so that the discovery of generation of a coloring substance is reduced, compared with the browning condition of the Maillard product in the high-temperature stage, the reaction time with the best color inhibition effect is the best preparation condition of the intermediate, and the intermediate is prepared in the water phase at low temperature under the condition.
In view of the above-mentioned related technologies, the inventors believe that although the currently commonly used intermediate is rich in flavor, the maillard intermediate prepared only from a single component and a saccharide is rich in flavor, but the problems of insufficient flavor abundance, poor stability, fragrance loss and fragrance lack of persistence are prominent, and particularly in the application to cat food, the maillard intermediate cannot provide a good induction effect on cat food intake, and has poor flavor performance.
Disclosure of Invention
In order to overcome the defects of poor abundance degree of flavor and poor food calling performance of the existing Maillard reaction intermediate, the application provides a method for preparing a flavoring agent for cats by using the Maillard reaction intermediate, and the following technical scheme is adopted:
in a first aspect, the application provides a method for preparing a flavoring agent for cats by using a Maillard reaction intermediate, which adopts the following technical scheme:
a preparation method of a flavoring agent for cats by using a Maillard reaction intermediate comprises the following materials in parts by weight: 50-60 parts of a protein enzymatic hydrolysate Maillard reaction intermediate, 30-40 parts of grease, 0.5-1.5 parts of amino acid and 10-15 parts of an antioxidant; the protease hydrolysate Maillard reaction intermediate comprises one or two of Amadori rearrangement products or Heyns rearrangement products.
By adopting the technical scheme, as the flavor agent for cats is subjected to taste modification treatment by adopting the protease hydrolysis liquid Maillard reaction intermediate as the main additive, Amadori compounds or Heyns compounds can generate a large amount of volatile and semi-volatile components after being heated, and generate strong sensory effect, and generate substances such as aldehyde, ketone, acid, pyrazine, pyridine and the like to effectively form stable and long-acting rich smell, so that the richness of the taste of the flavor agent for cats is effectively improved, and cat food has good food calling effect.
Further, the protein enzymolysis liquid adopts the following components in a mass ratio of 1: 2-3, mixing the bird protein and the aquatic protein to prepare the composite protein particles.
By adopting the technical scheme, as the aquatic protein and the bird protein are selected for use, the protein energy required by the cat food can be effectively provided, and meanwhile, the cat food has a relatively strong smell to induce the cat to eat through the peculiar smell of the bird protein and the aquatic protein.
Further, the aquatic protein is one or more of a mixture of shrimp protein, herring protein or Chinese mitten crab protein, and the bird protein is one or more of chicken protein, quail protein and duck protein.
By adopting the technical scheme, the variety of various proteins is further optimized, and the food proteins which are suitable for cats and have rich nutrition and diversified flavors are screened out, so that the flavor richness of the prepared cat food is further improved, and the cat food has a good food calling effect.
Further, the intermediate of the Maillard reaction of the protein enzymolysis liquid is prepared by carrying out the Maillard reaction on the protein enzymolysis liquid and complex sugar.
By adopting the technical scheme, as the Maillard reaction, namely the non-enzymatic browning reaction, also called the carbonylamino reaction, is carried out on the protein enzymolysis liquid and the complex sugar, the Maillard reaction products such as polymers with large molecular weight, intermediate products, volatile compounds and the like can be generated in the reaction process by the condensation reaction of the protein, polypeptide, amino acid and all nitrogen-containing compounds in the protein enzymolysis liquid and reducing sugar, namely amino and carbonyl in the process of food transportation or storage, so that a reaction intermediate with rich taste is provided, the richness of the taste of the flavoring agent for cats is effectively improved, and the cat food has good food calling effect.
In a second aspect, the present application provides a process for preparing a cat flavor from maillard reaction intermediates, the preparation steps comprising the steps of: s1, mixing the components in a mass ratio of 1: 2-3, mixing bird protein and aquatic protein to obtain composite protein particles, respectively weighing 45-50 parts by weight of deionized water, 10-15 parts by weight of composite protein particles and 1-2 parts by weight of 10% acetic acid solution, placing the mixture in a stirring device, and stirring and mixing to obtain a to-be-hydrolyzed solution; s2, adding papain into the to-be-hydrolyzed solution, stirring, mixing, performing heat preservation and enzymolysis treatment at 55-60 ℃ for 3-5 hours, filtering and collecting filtrate to obtain enzymolysis base body fluid, and filtering the enzymolysis base body fluid by adopting an ultrafiltration membrane to obtain enzymolysis polypeptide fluid; s3, respectively weighing 45-50 parts of deionized water, 10-15 parts of protein enzymolysis liquid and 10-15 parts of compound sugar in parts by weight, mixing, and adjusting the pH value to 7.0 to obtain a mixed reaction solution; s4, placing the mixed reaction liquid at 55-60 ℃ for heat preservation reaction for 100-120S, vacuumizing, placing at 65-80 ℃ for heat preservation reaction for 25-30 min, standing and cooling to room temperature to obtain a protease hydrolysate Maillard reaction intermediate; s5, stirring and mixing the grease, the amino acid, the antioxidant and the protease hydrolysate Maillard reaction intermediate according to the formula, homogenizing at 3500-4000 r/min, ultrasonically dispersing for 10-15 min, and sieving with a 0.25-0.28 mu m sieve to obtain the flavoring agent for cats prepared from the Maillard reaction intermediate.
By adopting the technical scheme, the preparation sequence of the flavoring agent for cats is optimized, the flavoring agent for cats is prepared by carrying out Maillard reaction on the protein enzymatic hydrolysate and the complex sugar, then collecting the intermediate and combining the intermediate with the components to prepare the flavoring agent for cats, and a large amount of fragrance components are generated under the action of the amino compound and the saccharide in the protein enzymatic hydrolysate.
Further, the complex sugar in step S3 is one or more of xylose fructose, xylose glucose, xylose ribose, glucose fructose, ribose fructose, and glucose ribose.
By adopting the technical scheme, different kinds of saccharides are selected, so that multi-component or single-component screening can be more needed, and the purpose is to enable the flavoring agent for the cat to carry more flavor substances and attract the cat to eat cat food.
Further, the molecular weight of the enzymolysis polypeptide liquid in the step S2 is 1000D-3000D.
By adopting the technical scheme, the molecular weight of the enzymolysis polypeptide liquid is optimized, and due to the fact that the content of serine, histidine, alanine, tyrosine, valine, phenylalanine and tryptophan is obviously increased in the molecular weight of the polypeptide under 1000-3000D, when the enzymolysis polypeptide liquid reacts with saccharides, more fruit fragrance and flower fragrance can be generated, meanwhile, the relatively strong caramel fragrance is also provided, the flavor smell is enriched, and the food calling property is improved.
Further, the antioxidant is antioxidant enzyme SOD with the mass fraction of 35-50%.
By adopting the technical scheme, the antioxidase is adopted as the antioxidant in the flavoring agent, so that the antioxidant performance of the flavoring agent material is effectively improved, and meanwhile, the antioxidase product is non-toxic, harmless, cheap and easy to obtain, and has the characteristics of oxidation resistance and low cost.
In summary, the present application includes at least one of the following beneficial technical effects:
firstly, the flavor agent for cats is subjected to taste modification treatment by adopting a protein enzymatic hydrolysate Maillard reaction intermediate as a main additive, Amadori compounds or Heyns compounds can generate a large amount of volatile and semi-volatile components after being heated, and strong sensory effects are generated, and substances such as aldehyde, ketone, acid, pyrazine, pyridine and the like are generated to effectively form stable and long-acting rich smell, so that the richness of the taste of the flavor agent for cats is effectively improved, and cat food has good food calling effect.
Secondly, the aquatic protein and the bird protein are selected, so that the protein energy required by cat food can be effectively provided, and meanwhile, the cat food has a relatively strong smell to induce cats to eat through the peculiar smell of the bird protein and the aquatic protein.
Thirdly, the preparation sequence of the flavoring agent for cats is optimized, Maillard reaction is carried out on the protein enzymatic hydrolysate and the complex sugar, then the intermediate is collected to be combined with the components to prepare the flavoring agent for cats, and amino compounds and saccharides in the protein enzymatic hydrolysate have the effects of generating a large amount of fragrance components.
Fourthly, the molecular weight of the enzymolysis polypeptide liquid is optimized, and due to the fact that the content of serine, histidine, alanine, tyrosine, valine, phenylalanine and tryptophan is obviously increased in the molecular weight of the polypeptide under 1000-3000D, when the enzymolysis polypeptide liquid reacts with saccharides, more fruit fragrance and flower fragrance can be generated, meanwhile, the caramel fragrance is rich, the flavor smell is enriched, and the food calling performance is improved.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1
S1, mixing 1kg of avian protein and 2kg of aquatic protein to obtain composite protein particles, then respectively weighing 450g of deionized water, 100g of composite protein particles and 10g of 10% acetic acid solution by mass fraction, placing the mixture in a stirring device, and stirring and mixing to obtain to-be-hydrolyzed solution;
s2, adding papain into the solution to be enzymolyzed, stirring and mixing, placing at 55 ℃ for heat preservation and enzymolysis treatment for 3h, filtering and collecting filtrate to obtain enzymolysis base body fluid, and filtering the enzymolysis base body fluid by adopting an ultrafiltration membrane to obtain enzymolysis polypeptide fluid;
s3, respectively weighing 450g of deionized water, 100g of protein enzymolysis liquid and 100g of compound sugar, mixing, and adjusting the pH to 7.0 to obtain a mixed reaction liquid;
s4, placing the mixed reaction solution at 55 ℃ for reaction for 100S, vacuumizing, placing at 65 ℃ for reaction for 25min, standing and cooling to room temperature to obtain a protease hydrolysate Maillard reaction intermediate;
s5, stirring and mixing 300g of grease, 5g of amino acid, 100g of antioxidant and 500g of protease hydrolysis liquid Maillard reaction intermediate, homogenizing at 3500r/min, ultrasonically dispersing for 10min, and sieving through a 0.25-micron sieve to obtain the flavoring agent for cats prepared from the Maillard reaction intermediate.
Example 2
S1, mixing 1kg of bird protein and 2.5kg of aquatic protein to obtain composite protein particles, then respectively weighing 475g of deionized water, 102g of composite protein particles and 15g of 10% acetic acid solution by mass fraction, placing the mixture in a stirring device, and stirring and mixing to obtain to-be-hydrolyzed solution;
s2, adding papain into the solution to be enzymolyzed, stirring and mixing, placing the mixture at 57 ℃ for heat preservation and enzymolysis for 4 hours, filtering and collecting filtrate to obtain enzymolysis base body fluid, and filtering the enzymolysis base body fluid by adopting an ultrafiltration membrane to obtain enzymolysis polypeptide fluid;
s3, weighing 475g of deionized water, 125g of protein enzymolysis liquid and 125g of compound sugar respectively, mixing, and adjusting the pH to 7.0 to obtain a mixed reaction liquid;
s4, placing the mixed reaction solution at 57 ℃ for reaction for 110S, vacuumizing, placing at 72 ℃ for reaction for 27min, standing and cooling to room temperature to obtain a protease hydrolysate Maillard reaction intermediate;
s5, stirring and mixing 350g of grease, 10g of amino acid, 125g of antioxidant and 550g of protease hydrolysis liquid Maillard reaction intermediate, homogenizing at 375r/min, ultrasonically dispersing for 12min, and sieving through a 0.26-micron sieve to obtain the flavoring agent for cats prepared from the Maillard reaction intermediate.
Example 3
S1, mixing 1kg of bird protein and 3kg of aquatic protein to obtain composite protein particles, then respectively weighing 500g of deionized water, 105g of composite protein particles and 20g of 10% acetic acid solution by mass fraction, placing the mixture in a stirring device, and stirring and mixing to obtain to-be-hydrolyzed solution;
s2, adding papain into the solution to be enzymolyzed, stirring and mixing, placing the mixture at 60 ℃ for heat preservation and enzymolysis treatment for 5 hours, filtering and collecting filtrate to obtain enzymolysis base body fluid, and filtering the enzymolysis base body fluid by adopting an ultrafiltration membrane to obtain enzymolysis polypeptide fluid;
s3, weighing 500g of deionized water, 150g of protein enzymolysis liquid and 150g of compound sugar respectively, mixing, and adjusting the pH to 7.0 to obtain a mixed reaction liquid;
s4, placing the mixed reaction solution at 60 ℃ for reaction for 120S, vacuumizing, placing at 80 ℃ for reaction for 30min, standing and cooling to room temperature to obtain a protease hydrolysate Maillard reaction intermediate;
s5, stirring and mixing 400g of grease, 15g of amino acid, 150g of antioxidant and 600g of protease hydrolysis liquid Maillard reaction intermediate, homogenizing at 4000r/min, ultrasonically dispersing for 15min, and sieving through a 0.28-micron sieve to obtain the flavoring agent for cats prepared from the Maillard reaction intermediate.
Comparative example
Comparative example 1: a process for producing a flavor for cats using a Maillard reaction intermediate is different from that of example 1 in that a protease hydrolysis solution Maillard reaction intermediate is not added to the process for producing a flavor for cats using a Maillard reaction intermediate.
Comparative example 2: a flavor agent for cats prepared by using Maillard reaction intermediate is different from the flavor agent in the example 1 in that beef protein with equal mass is adopted as the protease hydrolysis Maillard reaction intermediate to replace the aquatic protein in the example 1.
Comparative example 3: a flavoring agent for cats prepared by using Maillard reaction intermediate is different from the flavoring agent in example 1 in that the prepared protease hydrolysis Maillard reaction intermediate adopts beef protein with equal mass to replace bird protein in example 1.
Comparative example 4: a process for producing a flavor for cats using a Maillard reaction intermediate is different from that of example 1 in that a protease solution is added to the flavor for cats using a Maillard reaction intermediate instead of the Maillard reaction intermediate used in example 1.
Comparative examples
Comparative example 1: a process for preparing a cat flavoring agent from a Maillard reaction intermediate is different from the process of example 1 in that xylan is used in the preparation of the cat flavoring agent from the Maillard reaction intermediate instead of the complex sugar used in example 1.
Comparative example 2: the difference between the preparation of the flavoring agent for cats by using the Maillard reaction intermediate and the embodiment 1 is that the enzymatic hydrolysis polypeptide liquid with the molecular weight of 3000-5000D is adopted to replace the enzymatic hydrolysis polypeptide liquid with the molecular weight of 1000-3000D in the preparation of the flavoring agent for cats by using the Maillard reaction intermediate.
Performance test
The preparation of a flavor for cats using Maillard reaction intermediates prepared in examples 1-3, comparative example 1 and comparative examples 1-2 was tested separately.
Detection method/test method
Double basin experiment
90 healthy adult cats (without limitation of breeds) with body types and weights close to the body types and weights meeting the requirements of animal experiment standards are used as experimental cats. The temperature of the breeding room is 23 +/-2 ℃, the relative humidity is 55 +/-5%, and the illumination time is as follows: 7: 00-19: 00, one cage. Palatability testing of cat food was performed.
Adding 2% by weight of a common commercial flavoring agent to a base cat food as a control group; the flavors prepared in examples 1-3, comparative example 1 and comparative examples 1-2, each accounting for 2% by weight of the base cat food, were added to the base cat food as experimental groups 1-5. The 90 were divided into 9 groups of 10. Two identical food basins are provided for each cat, and the control group and the experimental group are accurately weighed in equal amount, wherein the control group and the experimental group are 1-9. Group 1, feeding control group and experimental group 1; group 2, feeding control group and experimental group 2; group 3, feeding control group and experimental group 3; and so on, group 9, control group and experimental group 9 were fed. Allowing the cats to eat the feed freely for 12 hours, weighing again after feeding, and recording the weight of the rest cat food of the control group and the experimental group 1-9; feeding 1 meal every day, and continuously feeding for 7 days; before feeding, the tableware is cleaned, the drinking water is prepared, and the tableware is fixed to prevent overturn. The cats fed by the feed are adult cats, and the health condition of the cats is good during feeding without vomiting and diarrhea symptoms. Average feed intake ratios of control and experimental groups 1-9 were recorded.
The correlation data is calculated as follows:
the food intake of the control group is the administration amount of the control group-the rest amount of the control group;
the feed intake of the experimental groups 1-9 is the feed intake of the experimental groups 1-9, and the rest is 1-9;
the ratio of the control group to the control group is the ratio of the control group to the control group;
the ratio of the food in the experimental group 1-9 is 1-9 food amount/(food intake of the control group + food amount in the experimental group 1-9).
The results of the experiment are listed in table 1 below:
TABLE 1 data Table of average feed intake ratio for the two-tub experiments of examples 1-3, comparative examples 1-4 and comparative examples 1-2
Experimental example 2 stability experiment
And (3) storing the control group and the experimental groups 1-9 at normal temperature and normal pressure in a sealed manner at room temperature for 3 months and 6 months, and then respectively sampling to perform a double-disc experiment. The results are shown in Table 2 below.
TABLE 2 data table of average feed intake ratio after 3 months and 6 months of sealed standing of the flavors prepared in examples 1 to 3, comparative examples 1 to 4 and comparative examples 1 to 2
The combination of the above tables 1 and 2 shows that:
(1) the flavor agent for cats prepared by the Maillard reaction intermediate provided by the application can obviously improve the mouthfeel richness of cat food, and the average feed intake ratio in example 2 is up to 85.67%;
(2) the average feed intake ratio of the examples 1-3 is higher than that of the control group;
(3) the feeding rate of cats to the feed after 3 months and 6 months of storage at room temperature after sealed placement: example 2 had an average feed intake ratio of 65.63% after 3 months of storage, with a slight decrease in palatability; example 2 had an average feeding rate of 49.12% after storage for 6 months at room temperature in a sealed environment. Indicating that the long-term sealed storage at room temperature can cause the flavoring agent to be greatly volatilized, thereby reducing the mouthfeel of the cat food.
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 (8)
1. A method for preparing a cat flavor by using a Maillard reaction intermediate is characterized in that the preparation of the cat flavor by using the Maillard reaction intermediate comprises the following materials in parts by weight:
50-60 parts of protease hydrolysate Maillard reaction intermediate;
30-40 parts of grease;
0.5-1.5 parts of amino acid;
10-15 parts of an antioxidant;
the protease hydrolysate Maillard reaction intermediate comprises one or two of Amadori rearrangement products or Heyns rearrangement products.
2. The method for preparing the flavor for cats by using the Maillard reaction intermediate as the claim 1, characterized in that the protein enzymolysis liquid adopts the following components in the mass ratio of 1: 2-3, mixing the bird protein and the aquatic protein to prepare the composite protein particles.
3. The process for making a cat flavor from maillard reaction intermediates as claimed in claim 2, wherein the aquatic proteins are one or more of shrimp proteins, herring proteins, or mitten crab proteins, and the bird proteins are one or more of chicken proteins, quail proteins, and duck meat proteins.
4. The method for preparing the flavoring agent for cats using the Maillard reaction intermediate as claimed in claim 1, wherein the Maillard reaction intermediate of the protein enzymatic hydrolysate is prepared by Maillard reaction of the protein enzymatic hydrolysate and complex sugar.
5. The process for making a cat flavor from maillard reaction intermediates as claimed in claim 4, wherein the making step comprises the steps of:
s1, mixing the components in a mass ratio of 1: 2-3, mixing bird protein and aquatic protein to obtain composite protein particles, respectively weighing 45-50 parts by weight of deionized water, 10-15 parts by weight of composite protein particles and 1-2 parts by weight of 10% acetic acid solution, placing the mixture in a stirring device, and stirring and mixing to obtain a to-be-hydrolyzed solution;
s2, adding papain into the to-be-hydrolyzed solution, stirring, mixing, performing heat preservation and enzymolysis treatment at 55-60 ℃ for 3-5 hours, filtering and collecting filtrate to obtain enzymolysis base body fluid, and filtering the enzymolysis base body fluid by adopting an ultrafiltration membrane to obtain enzymolysis polypeptide fluid;
s3, respectively weighing 45-50 parts of deionized water, 10-15 parts of protein enzymolysis liquid and 10-15 parts of compound sugar in parts by weight, mixing, and adjusting the pH value to 7.0 to obtain a mixed reaction solution;
s4, placing the mixed reaction liquid at 55-60 ℃ for heat preservation reaction for 100-120S, vacuumizing, placing at 65-80 ℃ for heat preservation reaction for 25-30 min, standing and cooling to room temperature to obtain a protease hydrolysate Maillard reaction intermediate;
s5, stirring and mixing the grease, the amino acid, the antioxidant and the protease hydrolysate Maillard reaction intermediate according to the formula, homogenizing at 3500-4000 r/min, ultrasonically dispersing for 10-15 min, and sieving with a 0.25-0.28 mu m sieve to obtain the flavoring agent for cats prepared from the Maillard reaction intermediate.
6. The method for preparing flavor for cats using Maillard reaction intermediate as claimed in claim 5, wherein the complex sugar of step S3 is one or more of xylose fructose, xylose glucose, xylose ribose, glucose fructose, ribose fructose, glucose ribose mixture.
7. The method for preparing flavoring agent for cat using Maillard reaction intermediate as claimed in claim 5, wherein the molecular weight of the enzymolysis polypeptide solution of step S2 is 1000D-3000D.
8. The method for preparing the flavor for cats by using the Maillard reaction intermediate as claimed in claim 5, wherein the antioxidant is antioxidant enzyme SOD with mass fraction of 35-50%.
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| CN114847413A (en) * | 2022-05-31 | 2022-08-05 | 西南民族大学 | Yak meat source phagostimulant, preparation method and application thereof in pet food additive |
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