CN115088786B - Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof - Google Patents
Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof Download PDFInfo
- Publication number
- CN115088786B CN115088786B CN202210572279.5A CN202210572279A CN115088786B CN 115088786 B CN115088786 B CN 115088786B CN 202210572279 A CN202210572279 A CN 202210572279A CN 115088786 B CN115088786 B CN 115088786B
- Authority
- CN
- China
- Prior art keywords
- insect
- pet
- palatability
- food
- insects
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000238631 Hexapoda Species 0.000 title claims abstract description 183
- 235000013305 food Nutrition 0.000 title claims abstract description 169
- 235000019629 palatability Nutrition 0.000 title claims abstract description 109
- 239000003623 enhancer Substances 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 239000000463 material Substances 0.000 title claims abstract description 27
- 239000007788 liquid Substances 0.000 claims description 88
- 239000004365 Protease Substances 0.000 claims description 40
- 239000000796 flavoring agent Substances 0.000 claims description 38
- 235000019634 flavors Nutrition 0.000 claims description 38
- 238000006243 chemical reaction Methods 0.000 claims description 37
- 230000001804 emulsifying effect Effects 0.000 claims description 33
- 108091005804 Peptidases Proteins 0.000 claims description 32
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 32
- 235000019419 proteases Nutrition 0.000 claims description 32
- 150000001875 compounds Chemical class 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 241000254109 Tenebrio molitor Species 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 21
- 239000000758 substrate Substances 0.000 claims description 21
- 101710118538 Protease Proteins 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 19
- 230000002708 enhancing effect Effects 0.000 claims description 18
- 108091005658 Basic proteases Proteins 0.000 claims description 15
- 229920000858 Cyclodextrin Polymers 0.000 claims description 14
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 14
- 239000001116 FEMA 4028 Substances 0.000 claims description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 14
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 14
- 229960004853 betadex Drugs 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 7
- 239000004471 Glycine Substances 0.000 claims description 7
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 235000013922 glutamic acid Nutrition 0.000 claims description 7
- 239000004220 glutamic acid Substances 0.000 claims description 7
- 235000019157 thiamine Nutrition 0.000 claims description 7
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 7
- 229960003495 thiamine Drugs 0.000 claims description 7
- 239000011721 thiamine Substances 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 241000255789 Bombyx mori Species 0.000 claims description 5
- 241000709785 Hermetia illucens Species 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 241000931705 Cicada Species 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 37
- 241000282472 Canis lupus familiaris Species 0.000 description 31
- 230000001276 controlling effect Effects 0.000 description 19
- 238000005096 rolling process Methods 0.000 description 18
- 238000004108 freeze drying Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 230000001105 regulatory effect Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 108010060231 Insect Proteins Proteins 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000021050 feed intake Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000019733 Fish meal Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000382353 Pupa Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282465 Canis Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- 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
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- 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
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
-
- 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
- A23K50/42—Dry feed
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Microbiology (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Birds (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Fodder In General (AREA)
Abstract
The application discloses a preparation method of a palatability enhancer for pet food taking insects as main materials, a palatability enhancer and application thereof. According to the application, the characteristic of high protein of the insect is effectively utilized by modifying the whole insect, and the taste component of the insect is excited, so that the palatability of the product to the pet is greatly improved, and a brand-new palatability enhancer for the pet food is obtained; the novel high-palatability pet dry food is obtained by wrapping the pet dry food with the palatability enhancer, so that the pet dry food presents peculiar smell which is completely different from the dry food and is unique to insects, the peculiar smell can completely cover the original taste of the pet dry food, and the smell such as meat smell and the like in the pet dry food is emitted after the pet dry food is crushed by chewing when the pet is eaten, so that the obtained pet dry food with enhanced palatability becomes the dry food with double tastes of inside and outside.
Description
Technical Field
The application relates to the technical field of pet foods, in particular to a preparation method of a palatability enhancer for pet foods taking insects as main materials, the palatability enhancer and application thereof.
Background
With the change of people's living concept, the families for raising pets in China are more and more, the pets become the home support for partial pet raising, the increase of the number of the pets also directly drives the development of the pet food market, and the pet food is a large-scale consumer product market nowadays. With the change of the health of the self-life concept of people, the quality of pet food is also a problem of particular concern for pet owners, because the quality of pet food is directly related to the health of pets.
The pet food is a high-grade animal food which is different from human foods and traditional livestock and poultry feeds and is specially provided for dogs, cats and other pets, and the pet food is mainly divided into dry pet food with lower water content and wet pet food with higher water content, such as cans, by morphological distinction. The pet dry food has the advantages of convenient feeding, portability, no environmental pollution during feeding and the like, so the pet dry food becomes a main product in the pet food.
The prior art pet dry food is usually prepared by taking livestock and poultry meat and starch raw materials (corn, rice, wheat) as main materials and adding nutritional modifiers (vitamins, mineral trace elements and the like) in a matching way through processes of baking and the like, and the taste of the prior pet dry food is single, for example, the taste of the dry food of chicken products is single chicken taste, so that the long-term continuous attractiveness to the pet is difficult to maintain.
The insects have the characteristics of various varieties, high breeding speed, low breeding cost, high protein content, rich nutrition and the like, can be used as a food raw material for human beings and other animals to eat after being processed, and the research on the utilization of the insects in the prior art is mostly focused on the research on the utilization of the insects as a nutrition additive component/functional raw material/direct raw material for human beings to eat and the research on the utilization of the insects as a fish meal to replace fish meal for livestock and fish breeding. In the prior art, the research of using insects as pet food processing raw materials is mostly focused on directly adding insect proteins as raw materials into a pet food formula, but the insect proteins are protein raw materials extracted from insects and hardly reflect special fragrance of the insects, hardly affect the palatability of the pet food, and can be used as a pet nutrition enhancing raw material only.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides a preparation method of a palatability enhancer for pet food taking insects as main materials, and the palatability enhancer is applied to pet dry food to enrich the taste of the pet dry food and enhance the palatability of the pet dry food.
The technical scheme adopted for solving the technical problems is as follows:
a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) Preparing fresh insect whole insects or frozen fresh insect whole insects, compound protease, endoprotease and water;
(2) Fully mixing fresh insect whole insects or frozen fresh insect whole insects with water, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 15-30 minutes to ensure that the emulsifying effect of the insect liquid is uniform;
(3) Placing the insect liquid obtained in the step (2) into a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 50-60 ℃, adding compound protease for enzymolysis for 1-2 hours, then adding endoprotease for constant-temperature enzymolysis for 1-2 hours, heating for inactivating enzyme, heating at 90-95 ℃ for 10-20 minutes, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 80-100 ℃ and reacting for 1-2 hours to obtain a flavor insect feed liquid;
(5) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ for heat preservation treatment for 50-70 minutes, and cooling to obtain a pet food palatability enhancing liquid;
(6) And (5) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (5).
Preferably, the mass ratio of the fresh insect whole worm or frozen fresh insect whole worm, the composite protease, the endoprotease and the water is as follows: 100 parts of fresh insect whole insects or frozen fresh insect whole insects, 0.3-0.8 part of compound protease, 0.1-0.3 part of endoprotease and 200-400 parts of water.
Preferably, the insect whole worm is one or a combination of more of yellow meal worm, black soldier fly, silkworm chrysalis, bread worm and peeled cicada nymphs.
Preferably, the compound protease is alkaline protease, papain and neutral protease, wherein the ratio of the alkaline protease in the compound protease is 50-70%, and the alkaline protease (100000U/g), the papain (200000U/g), the neutral protease (100000U/g) and the endoprotease (100000U/g) are all enzyme preparations commonly used in the field.
Preferably, the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, and the addition amount of the specific flavor modifying treatment agent is 1-3% of the mass of the flavor insect feed liquid.
Preferably, the mass ratio of the beta-cyclodextrin to the yeast powder is 2-4:1.
Preferably, the Maillard reaction substrate in the step (4) and the insect enzymolysis liquid obtained in the step (3) are mixed according to the mass ratio of 9-19:55-70, and the Maillard reaction substrate is composed of the following raw materials in parts by weight: 4-5 parts of xylose, 0.4-1.3 parts of glycine, 0.6-1.2 parts of cysteine hydrochloride, 0.6-1.5 parts of glutamic acid, 0.4-1 part of thiamine and 3-9 parts of yeast extract.
The application also provides a pet food palatability enhancer taking insects as main materials, which is prepared by the preparation method of the pet food palatability enhancer taking insects as main materials.
Meanwhile, the application provides application of the pet food palatability enhancer in preparation of pet dry food, namely the palatability enhancer is coated outside the pet dry food to prepare the pet dry food with enhanced palatability.
Preferably, the application method of the pet food palatability enhancer in the preparation of the pet dry food comprises the steps of mixing the pet food palatability enhancer with water to form slurry, wrapping the slurry outside the pet dry food, and re-drying to obtain the pet dry food with enhanced palatability, and wrapping the palatability enhancer to enable the obtained pet dry food with enhanced palatability to become the dry food with dual tastes of inside and outside, so that the pet is more attractive for eating. The slurry can be coated outside the pet dry food by adopting a spraying mode, or the slurry is coated outside the pet dry food by immersing the particles of the pet dry food in the slurry and taking out the particles of the pet dry food; the re-drying refers to that the moisture content of the pet dry food is generally 3-7%, the pet dry food is relatively dry, the moisture content of the pet dry food is relatively high after the slurry is wrapped outside, the storage is not facilitated, and the longer shelf life is obtained, so that the pet dry food with enhanced palatability is obtained through secondary drying treatment after the slurry is wrapped by the pet dry food.
The application adopts insect whole insects as a main material of the palatability enhancer, and endows the pet dry food with richer taste so as to generate continuous attractiveness to the pet. After the pet food palatability enhancer taking insect whole insects as a main material is wrapped outside the pet dry food, the outside of the pet dry food can be provided with special smell which is brought by the insect palatability enhancer and can generate attractive force to pets; meanwhile, the meat flavor in the pet dry food can be further emitted when the pet dry food is eaten by the pet, so that the pet dry food shows double fragrance, and long-term continuous eating attractiveness can be generated for the pet. The insect whole worm retains the insect protein component, the fat component, the trace element component such as calcium/phosphorus, the rich fatty acid active component such as oleic acid/linoleic acid and the like, which is very important for improving the nutrition of the product, but the direct processing of the insect whole worm as a raw material is extremely easy to brown and generate bad smell, so that the palatability of the pet food is not improved, but the palatability of the pet food is reduced, and the insect is modified. The insect dry weight has the largest protein ratio, but has better nutrition characteristics and processability after the direct processing of insects and the proteolysis (small molecular peptide, oligopeptide and amino acid mixture), so the application adopts the enzymolysis technology to carry out the modification treatment on the insects, and the enzymolysis treatment on the insects can improve the solubility of hydrolysate, reduce the viscosity, reduce or remove allergic components, improve the nutrition comprehensiveness of pet foods, but the hydrolysis process simultaneously easily leads to the reduction of the palatability of products. The application adopts a specific modification mode to obtain the pet food palatability enhancer which can show rich fragrance and can effectively improve palatability after being added.
Compared with the prior art, the application has the following beneficial effects:
(1) The modified insect whole worm not only effectively utilizes the characteristic of high protein, but also avoids the waste of other nutritional components except the protein, thereby realizing the resource utilization of the insect whole worm;
(2) After the whole insect is modified, the taste components of the insect are excited, so that the palatability of the product to the pet is greatly improved, and a brand new palatability enhancer for the pet food is obtained;
(3) The method is easy to digest and absorb, macromolecular proteins in insects can be hydrolyzed into small peptides which are easy to be directly absorbed by the insects after the whole insects are subjected to modification treatment, the solubility is better than that before the hydrolysis, the processing characteristics of the large peptides are improved, the insect raw materials are used as novel and sustainable protein sources, the palatability of the dry food and the digestion and absorption rate of the protein are improved, and the immunity of pets can be improved;
(4) The novel high-palatability pet dry food is obtained by wrapping the pet dry food with the palatability enhancer, so that the pet dry food presents peculiar smell which is completely different from the dry food and is unique to insects, the peculiar smell can completely cover the original taste of the pet dry food, and the smell such as meat smell and the like in the pet dry food is emitted after the pet dry food is crushed by chewing when the pet is eaten, so that the obtained pet dry food with enhanced palatability becomes the dry food with double tastes of inside and outside.
Detailed Description
The application will be further illustrated with reference to specific examples.
Example 1: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) The preparation method comprises the steps of (1) preparing 100 parts of frozen fresh yellow meal worm, 0.5 part of compound protease, 0.2 part of endoprotease and 300 parts of water by mass;
(2) Placing frozen fresh yellow meal worm whole insects and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, wherein the rolling and emulsifying time is 20 minutes, so that the emulsifying effect of the insect liquid is uniform, the emulsifying equipment is Winger TX85 fresh meat emulsifying equipment, and the following examples are the same;
(3) Placing the insect liquid obtained in the step (2) into a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 55 ℃, adding compound protease for enzymolysis for 1.5 hours, then adding endoprotease for constant-temperature enzymolysis for 1.5 hours, heating for enzyme deactivation, keeping the temperature in the range of 90-95 ℃ for 15 minutes, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 90 ℃ and reacting for 1.5 hours to obtain a flavored insect feed liquid;
(5) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ and carrying out heat preservation treatment for 60min, and cooling to obtain a pet food palatability enhancing liquid;
(6) And (5) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (5).
Further, the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the proportion of the alkaline protease in the compound protease is 60%; the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, wherein the mass ratio of the beta-cyclodextrin to the yeast powder is 3:1, and the addition amount of the specific flavor modifying treatment agent is 2% of the mass of the flavor insect feed liquid; the mass ratio of the Maillard reaction substrate in the step (4) to the insect enzymolysis liquid obtained in the step (3) is 1:4, and the Maillard reaction substrate consists of the following raw materials in parts by weight: 4.5 parts of xylose, 0.9 part of glycine, 0.9 part of cysteine hydrochloride, 1.0 part of glutamic acid, 0.7 part of thiamine and 6.0 parts of yeast extract.
Example 2: the only difference between the preparation method of the modified insect material and the preparation method of the pet food palatability enhancer taking insects as main materials is that the insects adopted in the preparation method of the modified insect material are frozen fresh hermetia illucens whole insects.
Example 3: the only difference between the preparation method of the modified insect material and the preparation method of the pet food palatability enhancer taking insects as main materials is that the insects adopted in the preparation method of the modified insect material are frozen fresh silkworm chrysalis whole insects.
Example 4: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) The preparation method comprises the steps of (1) preparing 100 parts of frozen fresh yellow meal worm, 0.3 part of compound protease, 0.1 part of endoprotease and 200 parts of water by mass;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 15 minutes;
(3) Placing the insect liquid obtained in the step (2) in a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 50 ℃, adding compound protease for enzymolysis for 1 hour, then adding endoprotease for enzymolysis for 1 hour at constant temperature, heating for inactivating enzyme, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 80 ℃ and reacting for 1h to obtain a flavored insect feed liquid;
(5) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ and carrying out heat preservation treatment for 50min, and cooling to obtain a pet food palatability enhancing liquid;
(6) And (5) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (5).
Further, the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the proportion of the alkaline protease in the compound protease is 50%; the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, wherein the mass ratio of the beta-cyclodextrin to the yeast powder is 2:1, and the addition amount of the specific flavor modifying treatment agent is 1% of the mass of the flavor insect feed liquid; the ratio of the Maillard reaction substrate in the step (4) to the enzymolysis treatment liquid obtained in the step (3) is 9:70 by mass, and the Maillard reaction substrate consists of the following raw materials in parts by weight: 4 parts of xylose, 0.4 part of glycine, 0.6 part of cysteine hydrochloride, 0.6 part of glutamic acid, 0.4 part of thiamine and 3 parts of yeast extract.
Example 5: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) The preparation method comprises the steps of (1) preparing 100 parts of frozen fresh yellow meal worm, 0.8 part of compound protease, 0.3 part of endoprotease and 400 parts of water by mass;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 30 minutes;
(3) Placing the insect liquid obtained in the step (2) in a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 60 ℃, adding compound protease for enzymolysis for 2 hours, then adding endoprotease for enzymolysis for 2 hours at constant temperature, heating for inactivating enzyme, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 100 ℃ and reacting for 2 hours to obtain a flavored insect feed liquid;
(5) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ and carrying out heat preservation treatment for 70min, and cooling to obtain a pet food palatability enhancing liquid;
(6) And (5) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (5).
Further, the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the alkaline protease accounts for 70% of the compound protease; the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, wherein the mass ratio of the beta-cyclodextrin to the yeast powder is 4:1, and the addition amount of the specific flavor modifying treatment agent is 3% of the mass of the flavor insect feed liquid; the ratio of the Maillard reaction substrate in the step (4) to the enzymolysis treatment liquid obtained in the step (3) is 19:55 in parts by mass, and the Maillard reaction substrate consists of the following raw materials in parts by weight: xylose 5 parts, glycine 1.3 parts, cysteine hydrochloride 1.2 parts, glutamic acid 1.5 parts, thiamine 1 parts and yeast extract 9 parts.
Example 6: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) Preparing 100 parts of frozen fresh yellow meal worm and 300 parts of water;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid I, and rolling and emulsifying for 20 minutes to ensure that the emulsifying effect of the insect liquid is uniform;
(3) Adjusting the pH value of the insect liquid obtained in the step (2) to 7-8, then placing the insect liquid into a reaction kettle, controlling the temperature to 55 ℃, preserving heat for 3 hours, then heating to the temperature of 90-95 ℃ for 15 minutes, and cooling to normal temperature to obtain insect liquid II;
(4) Placing the insect liquid II obtained in the step (3) into a reaction kettle, and preserving heat for 1.5 hours at the constant temperature of 90 ℃ to obtain insect liquid III;
(5) The third insect liquid is subjected to heat preservation treatment for 60min at the temperature of 45-50 ℃ and cooled to obtain the palatability enhancing liquid for the pet food;
(6) And (5) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (5).
Example 7: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) Preparing 100 parts of frozen fresh yellow meal worm and 100 parts of water by mass;
(2) Naturally thawing frozen whole yellow meal worms, placing the frozen whole yellow meal worms in emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 20 minutes to ensure that the emulsifying effect of the insect liquid is uniform;
(3) And (3) freeze-drying the insect liquid obtained in the step (2) to obtain the palatability enhancer for the pet food.
Example 8: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) Preparing 100 parts of frozen fresh yellow meal worm and 300 parts of water;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 20 minutes;
(3) Mixing the insect liquid obtained in the step (2) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 90 ℃ and reacting for 1.5 hours to obtain a flavored insect liquid;
(4) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ and carrying out heat preservation treatment for 60min, and cooling to obtain a pet food palatability enhancing liquid;
(5) And (3) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (4).
Further, the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, wherein the mass ratio of the beta-cyclodextrin to the yeast powder is 3:1, and the addition amount of the specific flavor modifying treatment agent is 2% of the mass of the flavor insect feed liquid; the mass ratio of the Maillard reaction substrate in the step (3) to the insect liquid obtained in the step (2) is 1:4, and the Maillard reaction substrate consists of the following raw materials in parts by weight: 4.5 parts of xylose, 0.9 part of glycine, 0.9 part of cysteine hydrochloride, 1.0 part of glutamic acid, 0.7 part of thiamine and 6.0 parts of yeast extract.
Example 9: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) The preparation method comprises the steps of (1) preparing 100 parts of frozen fresh yellow meal worm, 0.5 part of compound protease, 0.2 part of endoprotease and 300 parts of water by mass;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 20 minutes;
(3) Placing the insect liquid obtained in the step (2) into a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 55 ℃, adding compound protease for enzymolysis for 1.5 hours, then adding endoprotease for constant-temperature enzymolysis for 1.5 hours, heating for enzyme deactivation, keeping the temperature in the range of 90-95 ℃ for 15 minutes, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Adding a specific flavor modifying treatment agent into the insect enzymolysis liquid, controlling the temperature to be 45-50 ℃ for heat preservation treatment for 60min, and cooling to obtain a pet food palatability enhancing liquid;
(5) And (3) obtaining the palatability enhancer of the pet food after freeze drying the palatability enhancing liquid obtained in the step (4).
Further, the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the proportion of the alkaline protease in the compound protease is 60%; the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, wherein the mass ratio of the beta-cyclodextrin to the yeast powder is 3:1, and the addition amount of the specific flavor modifying treatment agent is 2% of the mass of the flavor insect feed liquid.
Example 10: a preparation method of a pet food palatability enhancer taking insects as main materials comprises the following steps:
(1) The preparation method comprises the steps of (1) preparing 100 parts of frozen fresh yellow meal worm, 0.5 part of compound protease, 0.2 part of endoprotease and 300 parts of water by mass;
(2) Placing the whole frozen fresh yellow meal worm and water into emulsifying equipment, fully mixing, rolling and emulsifying to obtain insect liquid, and rolling and emulsifying for 20 minutes;
(3) Placing the insect liquid obtained in the step (2) into a reaction kettle after regulating the pH value to 7-8, controlling the temperature to 55 ℃, adding compound protease for enzymolysis for 1.5 hours, then adding endoprotease for constant-temperature enzymolysis for 1.5 hours, heating for enzyme deactivation, keeping the temperature in the range of 90-95 ℃ for 15 minutes, and cooling to normal temperature to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 90 ℃ and reacting for 1.5 hours to obtain a flavored insect feed liquid;
(5) And (3) freeze-drying the flavor insect feed liquid obtained in the step (4) to obtain the palatability enhancer for the pet food.
Further, the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the proportion of the alkaline protease in the compound protease is 60%; the mass ratio of the Maillard reaction substrate in the step (4) to the insect enzymolysis liquid obtained in the step (3) is 1:4, and the Maillard reaction substrate consists of the following raw materials in parts by weight: 4.5 parts of xylose, 0.9 part of glycine, 0.9 part of cysteine hydrochloride, 1.0 part of glutamic acid, 0.7 part of thiamine and 6.0 parts of yeast extract.
The application adopts fresh insect whole insects or frozen fresh insect whole insects, and experiments show that the nutrition and other test performances of the product obtained by adopting the fresh insect whole insects and the frozen fresh insect whole insects are almost unchanged, and the frozen fresh insect whole insects are selected as insect whole insect raw materials in the embodiment of the application. In the present application, the whole insect used was yellow meal worm, black soldier fly, silkworm pupa, bread worm or peeled cicada nymphs, and the test data obtained in examples 1, 2 and 3 showed that the properties of the products obtained using yellow meal worm, black soldier fly and silkworm pupa as the raw materials of the whole insect were less different, and similarly, the test shows that the properties of the products obtained using bread worm and peeled cicada nymphs as the raw materials of the whole insect were less different from those of examples 1 to 3, and in other examples, yellow meal worm was selected as the raw materials of the whole insect.
The preparation methods of the pet food palatability enhancers using insects as main materials described in the above embodiments 1 to 10 respectively obtain corresponding pet food palatability enhancers, and in order to verify the performances of the above 10 pet food palatability enhancers, the above 10 pet food palatability enhancers are prepared into corresponding pet dry foods with enhanced palatability, and the preparation methods are as follows: the palatability enhancers of the pet foods obtained in the examples 1-10 are mixed with water to form slurry, and the slurry is wrapped outside the pet dry food in a submerged mode and dried again to obtain the pet dry food with enhanced palatability corresponding to the examples 1-10. In addition, the pet dry food which is not wrapped with the palatability enhancer of the pet food is taken as a comparison dry food, the pet dry food with the palatability enhanced corresponding to the examples 1-10 and the pet dry food used in the comparison dry food adopt the same specification/component pet dry food in the same batch, and the pet dry food used in the application is a mefudi canine food produced by the Guabao pet food group stock company.
Palatability test was performed on the pet dry food with enhanced palatability obtained in examples 1 to 10 by using a pet dog as a test object, and palatability comparison test was performed on the comparative example dry food as a comparative example, and the palatability test was performed in a baby pet test center, and the results of the test on the comprehensive palatability coefficients are shown in the following table. The method is characterized in that 66 sterilization dogs of the same breed are randomly divided into 11 groups (each group comprises 3 female dogs and 3 male dogs, the ages of dogs selected to participate in experiments are 1-3 years), the pet dry food with enhanced palatability and the comparative dry food obtained in the examples 1-10 are respectively fed, the dogs participating in the experiments are guaranteed to keep consistent in the variety and diet time except for the dry food, the dogs are fed with the dry food in a consistent manner, for example, the dogs are fed in a dog house environment at 9 am and 4 am, the dogs are free to move within the range of the dog house every day, the indoor temperature is kept at 20-25 ℃, the dogs are guaranteed to perform palatability tests under the condition of no pressure, the veterinarians are not involved in forced and aggressive tests, cage care and long-term isolation are not performed, and staff in a test center can obtain good care and social culture except for feeding the test after being strictly trained. The pets participating in the test are all carried out in specially designed pet palatability test places, and the tested pets meet the palatability test requirements.
Single feeding rate test: providing a feeding bowl for the test dogs at the same time of each day in the test period, putting the foods to be tested in examples 1-10 and comparative examples into the feeding bowl, weighing one feed intake of each test dog, calculating the feed intake (%), and calculating the average feed intake of the group by taking 5 days as the test period; it should be noted that the amount of food to be tested provided to the test dogs should be higher than its average one-time serving.
First mouth preference test: to test dogs at the same time of day during the test period, two feeding bowls were provided, one feeding bowl containing the test example dry food (i.e., the pet dry food of examples 1-10) and the other feeding bowl containing the comparative example dry food, such as the two feeding bowls provided for dogs participating in the test of example 5, one feeding bowl containing the pet dry food of example 5 and the other feeding bowl containing the comparative example dry food, the dogs were placed in the same amount in each feeding bowl, the first mouth selection was recorded for each test dog, and the number of dogs in the first mouth selection test example food of the group was counted with a test period of 5 days; it should be noted that the feeding bowl placement positions are exchanged every other day.
Selective feeding rate test: to test dogs at the same time of day during the test period, two feeding bowls are provided, wherein one feeding bowl is provided with a test case dry food (namely the pet dry food of examples 1-10), the other feeding bowl is provided with a comparative example pet dry food, the food amount of dogs placed in each feeding bowl is the same, the food amount of dogs fed by each test dog during one feeding process for the two dogs is weighed, the average selective feeding rate of the group is calculated by taking 5 days as a test period, and the selective feeding rate of one test dog during one feeding process is the food amount of the test case dry food fed by the test dog/the total consumption of the dogs is x100%; it should be noted that the feeding bowl placement positions are exchanged every other day.
| Selective feeding rate/% | Single feeding rate/% | First mouth selection dog number/dog | |
| Example 1 | 94.5 | 87.2 | 27 |
| Example 2 | 92.8 | 86.6 | 28 |
| Example 3 | 93.4 | 87.5 | 25 |
| Example 4 | 81.5 | 81.5 | 22 |
| Example 5 | 85.6 | 85.7 | 27 |
| Example 6 | 7.2 | 46.2 | 7 |
| Example 7 | 12.0 | 58.0 | 8 |
| Example 8 | 53.3 | 72.6 | 16 |
| Example 9 | 61.5 | 78.4 | 18 |
| Example 10 | 40.5 | 68.9 | 16 |
| Comparative example | - | 71.1 | - |
It should be noted that the above embodiments are merely illustrative of the present application and are not meant to limit the scope of the present application, and all designs that are the same or similar to the present application are within the scope of the present application.
Claims (8)
1. The preparation method of the pet food palatability enhancer taking insects as main materials is characterized by comprising the following steps:
(1) Preparing fresh insect whole insects or frozen fresh insect whole insects, compound protease, endoprotease and water;
(2) Fully mixing fresh insect whole insects or frozen fresh insect whole insects with water, kneading and emulsifying to obtain insect liquid;
(3) Adjusting the pH value of the insect liquid obtained in the step (2) to 7-8, then placing the insect liquid in a reaction kettle, controlling the temperature to 50-60 ℃, adding compound protease for enzymolysis for 1-2 hours, then adding endoprotease for constant-temperature enzymolysis for 1-2 hours, and then heating to inactivate enzyme to obtain the insect enzymolysis liquid;
(4) Mixing the insect enzymolysis liquid obtained in the step (3) with a Maillard reaction substrate, placing the mixture in a reaction kettle, and controlling the temperature to be 80-100 ℃ and reacting for 1-2 hours to obtain a flavor insect feed liquid;
(5) Adding a specific flavor modifying treatment agent into the flavor insect feed liquid, controlling the temperature to be 45-50 ℃ for heat preservation treatment for 50-70 minutes, and cooling to obtain a pet food palatability enhancing liquid;
(6) The palatability enhancing liquid obtained in the step (5) is frozen and dried to obtain the palatability enhancing agent of the pet food;
the specific flavor modifying treatment agent consists of beta-cyclodextrin and yeast powder, and the addition amount of the specific flavor modifying treatment agent is 1-3% of the mass of the flavor insect feed liquid;
the Maillard reaction substrate in the step (4) and the insect enzymolysis liquid obtained in the step (3) are mixed according to the mass ratio of 9-19:55-70, and the Maillard reaction substrate is composed of the following raw materials in parts by weight: 4-5 parts of xylose, 0.4-1.3 parts of glycine, 0.6-1.2 parts of cysteine hydrochloride, 0.6-1.5 parts of glutamic acid, 0.4-1 part of thiamine and 3-9 parts of yeast extract.
2. The method for preparing the insect-based pet food palatability enhancer of claim 1 characterized by: the fresh insect whole worm or frozen fresh insect whole worm, the composite protease, the endoprotease and the water are mixed according to the mass parts: 100 parts of fresh insect whole insects or frozen fresh insect whole insects, 0.3-0.8 part of compound protease, 0.1-0.3 part of endoprotease and 200-400 parts of water.
3. The method for preparing the insect-based pet food palatability enhancer according to claim 1 or 2, characterized in that: the insect whole worm is one or a combination of more of yellow meal worm, black soldier fly, silkworm chrysalis, bread worm and peeled cicada nymphs.
4. The method for preparing the insect-based pet food palatability enhancer of claim 1 characterized by: the compound protease is compounded by alkaline protease, papain and neutral protease, wherein the alkaline protease accounts for 50-70% of the compound protease.
5. The method for preparing the insect-based pet food palatability enhancer of claim 1 characterized by: the mass ratio of the beta-cyclodextrin to the yeast powder is 2-4:1.
6. A pet food palatability enhancer based on insects, characterized in that it is produced by the process for producing a pet food palatability enhancer based on insects as claimed in any one of claims 1 to 5.
7. Use of the palatability enhancer for pet food of claim 6 in the preparation of pet dry food, wherein the palatability enhancer for pet food is coated on the exterior of the pet dry food to prepare a pet dry food with enhanced palatability.
8. The use of the palatability enhancer for pet food according to claim 7 in the preparation of pet dry food, wherein the use method of the palatability enhancer for pet dry food comprises mixing the palatability enhancer for pet food with water to form slurry, and wrapping the slurry outside the pet dry food for re-drying to obtain the palatability-enhanced pet dry food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210572279.5A CN115088786B (en) | 2022-05-25 | 2022-05-25 | Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210572279.5A CN115088786B (en) | 2022-05-25 | 2022-05-25 | Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115088786A CN115088786A (en) | 2022-09-23 |
| CN115088786B true CN115088786B (en) | 2023-12-12 |
Family
ID=83289884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210572279.5A Active CN115088786B (en) | 2022-05-25 | 2022-05-25 | Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115088786B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043124A (en) * | 2018-07-17 | 2018-12-21 | 上海应用技术大学 | A kind of tenebrio molitor source dog grain phagostimulant and preparation method thereof |
| CN110996679A (en) * | 2017-06-15 | 2020-04-10 | 特种宠物食品公司 | Vegetarian dog palatability enhancer |
| CN111227132A (en) * | 2020-02-17 | 2020-06-05 | 南京工业大学 | Hermetia illucens pet phagostimulant and preparation method thereof |
-
2022
- 2022-05-25 CN CN202210572279.5A patent/CN115088786B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110996679A (en) * | 2017-06-15 | 2020-04-10 | 特种宠物食品公司 | Vegetarian dog palatability enhancer |
| CN109043124A (en) * | 2018-07-17 | 2018-12-21 | 上海应用技术大学 | A kind of tenebrio molitor source dog grain phagostimulant and preparation method thereof |
| CN111227132A (en) * | 2020-02-17 | 2020-06-05 | 南京工业大学 | Hermetia illucens pet phagostimulant and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115088786A (en) | 2022-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894193B (en) | Preparation method of natural pet flavoring agent | |
| CN102524535B (en) | Oligopeptide additive for feed and preparation method thereof | |
| CN103156057A (en) | Microbial fermented feed and production process thereof | |
| CN104186939A (en) | Ruminant animal feed and preparation method thereof | |
| CN109619302A (en) | A kind of piglet feed formula of antibiotic-free and preparation method thereof | |
| KR101780327B1 (en) | Manufacturing method of feed composition using protease | |
| KR100903865B1 (en) | Antibiotics-Free Cow Feed Stuff and Cow Breeding Method Using This | |
| CN113349308A (en) | Composite zymolyte for pet food and preparation process thereof | |
| CN108378205A (en) | One boar food and preparation method thereof | |
| CN115088786B (en) | Preparation method of palatability enhancer for pet food with insects as main material, palatability enhancer and application thereof | |
| CN107080051A (en) | A kind of biological feedstuff | |
| CN115104678A (en) | High-palatability pet dry food capable of improving immunity of pets and preparation method thereof | |
| CN106212944A (en) | A kind of Weanling pig compound feed containing low antigen fermented bean cake and preparation method | |
| CN110604230A (en) | Preparation method of dog food phagostimulant with good palatability | |
| JP2543756B2 (en) | Method of producing feed | |
| JPH0734718B2 (en) | Feed additives for farmed fish | |
| CN107348098B (en) | A kind of micro-granulated feed and preparation method thereof | |
| CN112369529A (en) | High-nutrition growth-promoting goose feed and preparation method thereof | |
| CA2406112C (en) | Dephytinization of plant based products in mixtures with high moisture animal, plant or microbial by-products | |
| CN114097928A (en) | Feed additive with chicken liver powder as main raw material and preparation method thereof | |
| Ogorodnichuk et al. | Influence of enzyme preparations on productive and morphological indicators of broiler chickens | |
| CN110663810A (en) | Biological fermentation feed and preparation method thereof | |
| CN108850596A (en) | One boar fattens manioc waste biological feedstuff and preparation method thereof | |
| CN107736297A (en) | Grow up the cultural method of black pig | |
| CN86105070A (en) | A kind of concentrated feeding-stuff |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240322 Address after: 252000 No. 8 Mudanjiang Road, Liaocheng Economic and Technological Development Zone, Shandong Province Patentee after: SHANDONG HAICHUANG INDUSTRY AND TRADE Co.,Ltd. Country or region after: China Address before: 252000 No. 8 Mudanjiang Road, Liaocheng Economic and Technological Development Zone, Shandong Province Patentee before: Xiaobao Pet Food Group Co.,Ltd. Country or region before: China |
|
| TR01 | Transfer of patent right |