CN114847413A - Yak meat source phagostimulant, preparation method and application thereof in pet food additive - Google Patents
Yak meat source phagostimulant, preparation method and application thereof in pet food additive Download PDFInfo
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- CN114847413A CN114847413A CN202210608195.2A CN202210608195A CN114847413A CN 114847413 A CN114847413 A CN 114847413A CN 202210608195 A CN202210608195 A CN 202210608195A CN 114847413 A CN114847413 A CN 114847413A
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Classifications
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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
- A23K50/40—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
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Birds (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a yak meat source phagostimulant, a preparation method and application thereof in pet cat food additives, belongs to the technical field of pet food additives, overcomes the problem of lack of pet phagostimulant varieties in the prior art, and gives special flavor to yak meat raw materials by fermenting the yak meat through saccharomyces cerevisiae-lactobacillus bulgaricus composite strains, and can remarkably improve the phagostimulant in the preparation process of the phagostimulant. The yak meat source phagostimulant prepared by the method has natural and healthy raw materials, has good effects on the aspects of feed palatability, pet appetite enhancement, pet feed intake improvement and the like, and opens up a new way for the effective utilization of yak meat.
Description
Technical Field
The invention relates to the technical field of pet food additives, in particular to a yak meat source phagostimulant, a preparation method and application thereof in a pet food additive.
Background
The pet attractant is a nutritional additive which is specially designed according to the eating requirements of pets and can attract the pets to eat, increase the palatability of pet feed and increase the appetite of the pets. The pet food attractant is a nutrient substance based on stimulating organs of pets such as sense of smell, taste and nervousness. The scientifically prepared pet phagostimulant is completely executed according to the hygienic standard of the feed additive, has no other side effect on the pet, and only has obvious effects of improving the feeding, palatability and appetite of the pet, but because the components are complex, the pet phagostimulant on the market at present easily causes the pet to be dependent on and is uninterested in other foods, so that the phenomenon of malnutrition is caused. In view of the above situation, various phagostimulant products prepared by hydrolyzing poultry leftovers such as chicken, chicken liver, chicken feet and the like or beef and animal byproducts with protease and performing Maillard reaction are developed in the prior art.
The yak meat is tender, delicious in taste and high in nutritive value. The yak meat is rich in protein, amino acid, carotene, calcium, phosphorus and other trace elements, has extremely low fat content and extremely high calorie, is popular with consumers as a special Tibet product, however, a large amount of yak meat leftover materials are left in the industrial slaughtering and processing process, the selling value of the yak meat leftover materials is lost due to poor quality, and the resource waste is caused. The pet food additive prepared by taking the yak meat as the raw material has important significance for developing local special food of the yak meat and fully utilizing yak resources.
Disclosure of Invention
The invention aims to provide a yak meat source phagostimulant, a preparation method and application thereof in pet food additives, and aims to solve the problem of lack of species of pet phagostimulants in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of a yak meat source phagostimulant, which comprises the following steps:
fermenting and carrying out enzymolysis on a yak meat raw material to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the yak meat source phagostimulant;
the fermentation adopts a composite microbial inoculum containing saccharomyces cerevisiae and lactobacillus bulgaricus.
Preferably, the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is 1: 1-3.
Preferably, the yak meat raw material is smashed before fermentation to prepare meat paste, and then the meat paste is mixed with water to be homogenized;
the mass volume ratio of the meat paste to the water is 1 kg-0.1-0.3L.
Preferably, the inoculation amount of the compound microbial inoculum is 20-30 ml of the compound microbial inoculum inoculated to each kg of raw materials;
the effective viable count of the composite microbial inoculum is 2 multiplied by 10 7 ～9×10 8 CFU/ml；
The fermentation temperature is 30-50 ℃, and the fermentation time is 48-96 h.
Preferably, the enzymolysis adopts a complex enzyme, the ratio of ficin to flavourzyme in the complex enzyme is 1: 0.8-1.2, and the dosage of the complex enzyme is 400-600U/g;
the enzymolysis time is 100-140 min.
Preferably, the temperature of the Maillard reaction is 100-115 ℃, and the time is 30-50 min;
sugar needs to be added in the Maillard reaction, and the adding amount of the sugar is 3-8% of that of the zymolyte.
Preferably, the sugar is fructose and/or xylose.
Preferably, the drying is spray drying;
the conditions of the spray drying are as follows: the inlet temperature is 120-180 ℃, the outlet temperature is 100-120 ℃, and the feeding flow rate is 4.0-6.0 ml/min.
The invention also provides a yak meat source phagostimulant prepared by the preparation method.
The invention also provides application of the yak meat source phagostimulant in pet cat food additives.
The invention has the technical effects and advantages that:
according to the invention, the saccharomyces cerevisiae-lactobacillus bulgaricus composite strain is used for fermenting the yak meat, so that the yak meat raw material is endowed with a special flavor, and the phagostimulant can be obviously improved in the preparation process of the phagostimulant. The yak meat source phagostimulant prepared by the method has natural and healthy raw materials, has good effects on the aspects of feed palatability, pet appetite enhancement, pet feed intake improvement and the like, and opens up a new way for the effective utilization of yak meat.
Detailed Description
The invention provides a preparation method of a yak meat source phagostimulant, which comprises the following steps:
fermenting and carrying out enzymolysis on a yak meat raw material to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the yak meat source phagostimulant;
the fermentation adopts a composite microbial inoculum containing saccharomyces cerevisiae and lactobacillus bulgaricus.
In the invention, the yak meat raw material is preferably smashed into meat paste before fermentation, and the device adopted for smashing is preferably a meat grinder; after being prepared into a meat paste, the meat paste is preferably mixed with water, the mass volume ratio of the meat paste to the water is preferably 1 kg-0.1-0.3L, the water is preferably sterile water, the meat paste is preferably homogenized after being mixed with the water, and the homogenization is preferably carried out by a homogenizer.
In the invention, a composite microbial inoculum is adopted for fermentation, the composite microbial inoculum comprises saccharomyces cerevisiae and lactobacillus bulgaricus, the saccharomyces cerevisiae and the lactobacillus bulgaricus are preferably added in a bacterial liquid form, and the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is preferably 1: 1-3, and further preferably 1: 1.5-2.5; the inoculation amount of the composite microbial inoculum is preferably 20-30 ml of the composite microbial inoculum inoculated to each kg of raw materials, more preferably 23-27 ml of the composite microbial inoculum, and the effective viable count of the composite microbial inoculum is preferably 2 multiplied by 10 7 ～9×10 8 CFU/ml, more preferably 8X 10 7 ～1×10 8 CFU/ml; the fermentation temperature is preferably 30-50 ℃, more preferably 35-45 ℃, and the fermentation time is preferably 48-96 hours, more preferably 60-84 hours.
In the invention, a compound enzyme is preferably adopted for enzymolysis, the compound enzyme is preferably ficin and flavourzyme, the ratio of the ficin to the flavourzyme is preferably 1: 0.8-1.2, the using amount of the compound enzyme is 400-600U/g, and the preferable amount is 450-550U/g; the enzymolysis is preferably carried out at room temperature, and the enzymolysis time is preferably 100-140 min, and more preferably 110-130 min.
In the invention, the temperature of the Maillard reaction is preferably 100-115 ℃, more preferably 105-110 ℃, and the time of the Maillard reaction is preferably 30-50 min, more preferably 35-45 min; sugar needs to be added in the Maillard reaction, the sugar is preferably fructose and/or xylose, when the sugar is fructose, the adding amount of the sugar is preferably 3-8% of the zymolyte, and more preferably 4-6%, and when the sugar is xylose, the adding amount of the sugar is preferably 3-8% of the zymolyte, and more preferably 5-7%.
In the invention, the drying is preferably spray drying, the inlet temperature of the spray drying is preferably 120-180 ℃, further preferably 130-160 ℃, the outlet temperature of the spray drying is preferably 100-120 ℃, further preferably 110-115 ℃, and the flow rate of the spray drying is preferably 4.0-6.0 ml/min, further preferably 4.5-5.5 ml/min.
The invention also provides an application of the yak meat source phagostimulant in a pet food additive, and when the yak meat source phagostimulant is used in cooperation with a pet food, the addition amount of the yak meat source phagostimulant is preferably 1-5% of the pet food, and is further preferably 2-4%. In the present invention, the pet includes, but is not limited to, cats.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The sources of the raw materials referred to in the examples are as follows:
yak meat leftover materials, fructose and xylose are purchased from the market;
saccharomyces cerevisiae (Saccharomyces cerevisiae), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus casei (Lactobacillus casei) were purchased from the China general microbiological culture Collection center;
flavourzyme and ficin were purchased from Shanghai Ningpo chemical Co., Ltd.
The spray drying equipment comprises: the small spray dryer CY-10 LY.
Example 1
Taking 5kg of yak meat leftover material, mincing into meat paste by a meat mincer, adding 1L of sterile water, mixing and homogenizing by a homogenizer, inoculating 125ml of saccharomyces cerevisiae-lactobacillus bulgaricus composite bacterial agent (wherein the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is 1:2), and the effective viable count in the composite bacterial agent is 8 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 3 days, adding complex enzyme (in which the ratio of ficin and flavourzyme is 1:1) at 500U/g into the fermented product, performing enzymolysis at room temperature for 2h to obtain zymolyte, collecting 200ml zymolyte, adding 10g fructose, and performing Maillard reaction at 110 deg.C for 40min to obtain Maillard reaction product with strong fragrance. Setting conditions: and carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 110 ℃ and the feeding flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Example 2
Taking 10kg of yak meat leftover material, mincing into meat paste by a meat mincer, adding 2L of sterile water, mixing and homogenizing by a homogenizer, inoculating 200ml of saccharomyces cerevisiae-lactobacillus bulgaricus composite bacterial agent (wherein the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is 1:1), and the effective viable count in the composite bacterial agent is 2 multiplied by 10 8 CFU/ml. Fermenting at 38 deg.C for 2 days to obtain fermentation product. Adding complex enzyme (wherein the ratio of ficin to flavourzyme is 1:1) into the fermentation product at 500U/g, carrying out enzymolysis for 100min at room temperature to obtain an zymolyte, taking 100ml of zymolyte, adding 5g of xylose into the zymolyte, and carrying out Maillard reaction for 35min at the temperature of 108 ℃ to obtain a Maillard reaction product with strong fragrance. Setting conditions: spray drying at inlet temperature of 158 deg.C and outlet temperature of 104 deg.C at a feed flow rate of 4.8ml/min to obtain yak meatA source phagostimulant.
Example 3
Taking 1kg of yak meat leftover material, mincing into meat paste by a meat mincer, adding 200ml of sterile water, mixing and homogenizing by a homogenizer, inoculating 30ml of saccharomyces cerevisiae-lactobacillus bulgaricus composite bacterial agent (wherein the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is 2:1), and the effective viable count in the composite bacterial agent is 4 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 84h to obtain fermentation product. Adding complex enzyme (wherein the ratio of ficin to flavourzyme is 1:1) into the fermentation product at 800U/g, carrying out enzymolysis for 60min at room temperature to obtain an zymolyte, taking 400ml of zymolyte, adding 22g of fructose, and carrying out Maillard reaction for 35min at 105 ℃ to obtain a Maillard reaction product with strong fragrance. Setting conditions: and carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 105 ℃ and the feeding flow rate of 5.0ml/min to obtain the yak meat source phagostimulant.
Comparative example 1
Taking 5kg of yak meat leftover materials, stirring into meat paste by a meat grinder, adding 1L of sterile water, mixing and homogenizing by a homogenizer, adding 500U/g of compound enzyme (wherein the ratio of ficin to flavourzyme is 1:1), performing enzymolysis for 2h at room temperature to obtain an zymolyte, taking 200ml of zymolyte, adding 10g of fructose, and performing Maillard reaction for 40min at the temperature of 110 ℃ to obtain a Maillard reaction product. Setting conditions: and (3) carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 110 ℃ and the feeding flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Comparative example 2
Taking 5kg of yak meat leftover, mincing into meat paste by a meat mincer, adding 1L of sterile water, mixing and homogenizing by a homogenizer, inoculating 125ml of saccharomyces cerevisiae agent, wherein the effective viable count in the agent is 8 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 3 days to obtain fermentation product. Adding complex enzyme (wherein the ratio of ficin to flavourzyme is 1:1) into the fermentation product at 500U/g, carrying out enzymolysis for 2h at room temperature to obtain an zymolyte, taking 200ml of zymolyte, adding 10g of fructose, and carrying out Maillard reaction for 40min at the temperature of 110 ℃ to obtain a Maillard reaction product. Setting conditions: the inlet temperature is 160 ℃, the outlet temperature is 110 ℃,and (4) carrying out spray drying at the feed flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Comparative example 3
Taking 5kg of yak meat leftover, mincing into meat paste by a meat mincer, adding 1L of sterile water, mixing and homogenizing by a homogenizer, inoculating 125ml of lactobacillus bulgaricus microbial inoculum, wherein the effective viable count in the microbial inoculum is 8 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 3 days to obtain fermentation product. Adding complex enzyme (wherein the ratio of ficin to flavourzyme is 1:1) into the fermentation product at 500U/g, carrying out enzymolysis for 2h at room temperature to obtain an zymolyte, taking 200ml of zymolyte, adding 10g of fructose, and carrying out Maillard reaction for 40min at the temperature of 110 ℃ to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 110 ℃ and the feeding flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Comparative example 4
Taking 5kg of yak meat leftover, mincing into meat paste by a meat mincer, adding 1L of sterile water, mixing and homogenizing by a homogenizer, inoculating 125ml of lactobacillus plantarum-lactobacillus casei composite microbial inoculum (the concentration ratio of lactobacillus plantarum to lactobacillus casei is 1:1), wherein the effective viable count in the composite microbial inoculum is 8 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 3 days to obtain fermentation product. Adding complex enzyme (wherein the ratio of ficin to flavourzyme is 1:1) into the fermentation product at 500U/g, carrying out enzymolysis for 2h at room temperature to obtain an zymolyte, taking 200ml of zymolyte, adding 10g of fructose, and carrying out Maillard reaction for 40min at the temperature of 110 ℃ to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 110 ℃ and the feeding flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Comparative example 5
Taking 5kg of yak meat leftover material, mincing into meat paste by a meat mincer, adding 1L of sterile water, mixing and homogenizing by a homogenizer, inoculating 125ml of saccharomyces cerevisiae-lactobacillus bulgaricus composite microbial inoculum (wherein the concentration ratio of saccharomyces cerevisiae to lactobacillus bulgaricus is 1:2), and the effective viable count in the composite microbial inoculum is 8 multiplied by 10 7 CFU/ml. Fermenting at 38 deg.C for 3 days to obtain fermentation product. Adding wood at 500U/g into the fermentation productCarrying out enzymolysis on melon protease for 2h at room temperature to obtain an zymolyte, adding 10g of glucose into 200ml of zymolyte, and carrying out Maillard reaction for 60min at the temperature of 120 ℃ to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 160 ℃, the outlet temperature of 110 ℃ and the feeding flow rate of 5.2ml/min to obtain the yak meat source phagostimulant.
Experimental example 1 test by double basin method
The yak meat source phagostimulant prepared in the embodiments 1-3 and the comparative examples 1-5 is sprayed on the surface of basic cat food (the basic cat food does not contain any phagostimulant product) according to the mass ratio of 2%, after drying, experimental groups 1-8 cat food are obtained, and the basic cat food is used as a control group.
The experimental animals are 10 cats (the varieties comprise Linqing lion cats and British short-hair cats) from the experimental animal center of southwest university and 20 cats (the varieties comprise Oriental short-hair cats, Persian cats and British short-hair cats) from Runpeng pet Hospital, and the animal use process is strictly carried out according to the relevant standards of animal use guide for teaching experimental animals T/CALAS 29-2017.
An international universal test method of a double-basin method is adopted for carrying out experiments, 24 cats are randomly selected, every 8 cats are in a group, two basins are provided for each single cat, 100g of cat food in a control group is placed in one basin, and 100g of cat food in an experimental group is placed in the other basin, and the basins correspond to 1-8 experimental groups respectively. Feeding at 16 pm on the first day, taking out the rest cat food at 10 pm on the next day for recording, and calculating the feed intake rate of the cat food in the experimental group by using a calculation formula: the cat food intake rate (the supply amount of the cat food in the experimental group is 100 g-the residual amount of the cat food in the experimental group)/the supply amount of the cat food is 200g, 3 repeated experiments are carried out, and the results are averaged. The higher the feed intake, the better the palatability, and the results are shown in table 1 below:
TABLE 1 test results of the double basin method
As can be seen from Table 1, the yak meat source phagostimulant prepared in the examples 1-3 can obviously improve the palatability of cat food, and the effect is superior to that of a comparative example. The preparation method of the invention can obviously improve the flavor of the yak meat used as the raw material of the phagostimulant through the step of specific strain fermentation and enhance the phagostimulant effect.
Experimental example 2 test alone
The experimental groups were the same as in example 1;
randomly selecting 18 cats, performing 2 repeated tests on 9 cats in one batch, providing a food basin for each single cat, respectively placing 100g of cat food for a control group and an experimental group, feeding at 16 pm on the first day, taking out the rest cat food for recording at 10 pm on the next day, and calculating the food intake rate by using a formula: the feed intake rate (cat food supply 100 g-cat food remaining)/cat food supply 100g, the two results averaged and the results are shown in table 2 below:
table 2 individual test results
| Average cat food remaining | Average cat food intake rate | |
| Control group | 68.73g | 31.27％ |
| Experimental group 1 | 13.98g | 86.02％ |
| Experimental group 2 | 18.11g | 81.89％ |
| Experimental group 3 | 11.85g | 88.15％ |
| Experimental group 4 | 53.70g | 46.30％ |
| Experimental group 5 | 48.44g | 51.56％ |
| Experimental group 6 | 42.95g | 57.05％ |
| Experimental group 7 | 84.63g | 15.37％ |
| Experimental group 8 | 50.56g | 49.44％ |
As can be seen from table 2, the yak meat source phagostimulant prepared in the embodiments 1 to 3 of the present invention can significantly improve the phagostimulant effect, the effect is superior to that of the comparative example, and the two microbial agents adopted in the fermentation step of the present invention can be considered in combination with the test result of the double basin method, which indicates that the two microbial agents have a synergistic effect, and the common fermentation of saccharomyces cerevisiae and lactobacillus bulgaricus can make the yak meat raw material present a special fragrance; the feeding condition of the experimental group 7 (the phagostimulant in the comparative example 4) is worse than that of the control group, probably because some flavor substances which are contradictory to cats are generated after the lactobacillus plantarum and the lactobacillus casei are fermented; the above results also show that the enzyme type in the preparation process, the sugar type in the Maillard reaction, the temperature and the time also influence the palatability of the phagostimulant, and the optimal parameters are adopted in the technical scheme of the invention.
Experimental example 3 "first Port" preference test
The experimental groups and feeding conditions were the same as in experimental example 1, and the "first sniff" and "first feed" selections were recorded for cats, with the results shown in table 3 below:
TABLE 3 "first bite" preference test results
As can be seen from table 3, the attraction of the yak meat-derived phagostimulant prepared by the method of the invention to cats is strong, which indicates that the yak meat-derived phagostimulant provided by the invention can provide excellent first impression to cats in aspects of smell, appearance and the like, and further better realizes the food calling effect.
The above embodiments show that the preparation method of the yak meat source phagostimulant provided by the invention can significantly improve the flavor of yak meat as the raw material of the phagostimulant through the step of specific strain fermentation, improve the phagostimulant effect, provide excellent first impression for cats in aspects of smell, appearance and the like, and has strong attraction to cats.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of a yak meat source phagostimulant is characterized by comprising the following steps:
fermenting and carrying out enzymolysis on a yak meat raw material to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the yak meat source phagostimulant;
the fermentation adopts a composite microbial inoculum containing saccharomyces cerevisiae and lactobacillus bulgaricus.
2. The preparation method of the yak meat source phagostimulant according to claim 1, wherein the concentration ratio of the saccharomyces cerevisiae to the lactobacillus bulgaricus is 1: 1-3.
3. The method for preparing the yak meat-derived phagostimulant according to claim 2, wherein the yak meat raw material is minced before fermentation to prepare meat paste, and then the meat paste is mixed with water and homogenized;
the mass volume ratio of the meat paste to the water is 1 kg-0.1-0.3L.
4. The preparation method of the yak meat source phagostimulant according to claim 3, wherein the inoculation amount of the composite microbial inoculum is 20-30 ml of the composite microbial inoculum inoculated to each kg of raw materials;
the effective viable count of the composite microbial inoculum is 2 multiplied by 10 7 ～9×10 8 CFU/ml；
The fermentation temperature is 30-50 ℃, and the fermentation time is 48-96 h.
5. The preparation method of the yak meat source phagostimulant as claimed in claim 4, wherein,
the enzymolysis adopts a compound enzyme, the ratio of ficin to flavourzyme in the compound enzyme is 1: 0.8-1.2, and the dosage of the compound enzyme is 400-600U/g;
the enzymolysis time is 100-140 min.
6. The preparation method of the yak meat source phagostimulant as claimed in claim 5, wherein the temperature of the Maillard reaction is 100-115 ℃ and the time is 30-50 min;
sugar needs to be added in the Maillard reaction, and the adding amount of the sugar is 3-8% of the mass of the zymolyte.
7. The method for preparing the yak meat-derived phagostimulant according to claim 6, wherein the sugar is fructose and/or xylose.
8. The preparation method of the yak meat source phagostimulant as claimed in claim 7, wherein the drying is spray drying;
the conditions of the spray drying are as follows: the inlet temperature is 120-180 ℃, the outlet temperature is 100-120 ℃, and the feeding flow rate is 4.0-6.0 ml/min.
9. A yak meat source phagostimulant prepared by the preparation method of any one of claims 1 to 8.
10. The use of a yak meat-derived phagostimulant of claim 9 in a pet food additive.
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