CN115413737B

CN115413737B - Edible composition

Info

Publication number: CN115413737B
Application number: CN202211275317.7A
Authority: CN
Inventors: 王陈
Original assignee: Chongqing Boli Biologicalscience Andtechnology Co ltd
Current assignee: Chongqing Boli Biologicalscience Andtechnology Co ltd
Priority date: 2019-01-31
Filing date: 2019-01-31
Publication date: 2023-07-07
Anticipated expiration: 2039-01-31
Also published as: CN115462450A; CN109601725B; CN115413736A; CN109601725A; CN115462450B; CN115413737A; CN115413736B

Abstract

The present invention relates to the field of animal food, in particular to an edible composition comprising an enzyme having the function of disrupting or interfering with the formation of dental plaque.

Description

Edible composition

The present application is a divisional application of "an edible composition" of chinese patent application 201910095433.2, of which the application date is 2019, 1, 31.

Technical Field

The invention relates to the field of animal foods, in particular to an edible composition.

Background

Oral compositions such as toothpastes, tooth gels and mouthwashes are designed to loosen and remove plaque in conjunction with daily brushing. In fact, plaque is present as a thin film to varying degrees on the surface of almost all teeth. It is a by-product of microbial growth and comprises a dense microbial layer consisting of microbial clusters embedded in a polysaccharide matrix. Plaque itself adheres firmly to the tooth surface and is difficult to remove even by vigorous brushing. In addition, plaque reforms rapidly on the tooth surface after being removed.

Although various oral care products such as toothpastes and mouthwashes are available for controlling plaque formation, it is difficult to remove plaque in these ways due to poor animal compliance. Thus, there is a need in the art for a novel method of removing plaque from the oral cavity of animals.

Disclosure of Invention

In response to the deficiencies of the prior art, the inventors have performed inventive work to find an edible composition.

In particular, the present invention provides an edible composition comprising an enzyme having the function of disrupting or interfering with the formation of dental plaque.

In one embodiment, the edible composition further comprises starch; a plasticizer; and water.

In a further embodiment, the starch, plasticizer, water are present in a weight ratio of about 1.000: about 0.030 to about 0.875: about 0.050 to about 0.625.

In further embodiments, the starch is a native starch or a modified starch or a mixture of both, optionally wherein the native starch is any one or more of rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, or tapioca starch.

In further embodiments, the plasticizer is any one or more of glycerol, propylene glycol, butylene glycol, sorbitol, and xylitol.

In a further embodiment, the edible composition further comprises a protein, optionally the protein is any one or more of a plant protein or an animal protein or a mixture of both, optionally wherein the plant protein is any one or more of soy protein, amaranth protein, arrowroot protein, barley protein, buckwheat protein, canola protein, tapioca protein, peach (chick pea) protein, legume protein, lentil protein, lupin protein, corn protein, millet protein, oat protein, pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, tapioca protein, triticale protein, wheat protein, optionally wherein the animal protein is any one or more of a protein of a meat, a protein of a meat by-product, a protein of a milk product, or a protein of an egg, optionally wherein the meat is any one or more of chicken, duck, goose, mutton, goat, beef, rabbit, or pork.

In further embodiments, the edible composition further comprises fibers, optionally wherein the fibers are any one or more of alfalfa meal, grass, bamboo, flaxseed, coconut husk, peanut husk, potato husk, or sweet potato husk, optionally wherein the fibers have a length of about 23um to about 2000 um.

In further embodiments, the edible composition further comprises an additive, optionally wherein the additive is any one or more of a vegetable fat, an animal fat, lecithin, an emulsifier, a vitamin, an amino acid, a prebiotic, a pigment, a flavoring agent, an antioxidant, a preservative, corn syrup, sucrose, or a mineral salt.

In a further embodiment, the enzyme having the function of disrupting or interfering with the formation of dental plaque is alkaline protease and/or bromelain.

In further embodiments, the edible composition further comprises an additional protease.

In further embodiments, the additional protease is chymotrypsin, ficin, chymotrypsin, or a combination thereof.

Detailed Description

The following description of the embodiments is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses.

Definition of the definition

The term "about" as used herein refers to a deviation of within 20%. Specifically, the term "about" as used herein refers to +/-20%, more specifically +/-10%, even more specifically +/-5% of a given value.

The term starch as used herein is a polymer polymerized from glucose molecules, which is the most common form of storage for carbohydrates in cells. Starch can be structurally classified as amylose and amylopectin. Amylose is a polysaccharide chain with D-glucosyl groups linked by alpha- (1, 4) glycosidic linkages, the spatial conformation being curled into a helix. In addition to the sugar chains of alpha- (1, 4) glycosidic linkages, the amylopectin molecule has branches connected by alpha- (1, 6) glycosidic linkages, and each branch is curled into a spiral shape. Amylose contains several hundred glucose units, while amylopectin contains several thousand glucose units. The amylose accounts for 20% -26% of the natural starch, which is soluble, and the rest is amylopectin. Native starch refers to starch of natural origin. Modified starches (also known as modified starches) are a collective term for starches that have been processed to alter their properties. The purpose of the processing is to introduce new functional groups into starch molecules or change the size of starch molecules and the properties of starch particles by using physical, chemical or enzymatic treatment on the basis of the inherent properties of the natural starch, so that the natural properties of the starch (such as gelatinization temperature, thermal viscosity and stability thereof, freeze thawing stability, gel strength, film forming property, transparency and the like) are changed, and the starch is more suitable for the requirements of certain applications. Starch-containing materials may be categorized in origin as either natural starch-containing materials or modified starches. Examples of natural starch-containing materials include, but are not limited to, rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, tapioca starch, or combinations thereof. Examples of the natural starch-containing material also include, but are not limited to, rice flour, millet flour, sweet potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour, tapioca flour, or combinations thereof.

The term "plasticizer" as used herein refers to a substance that weakens the valence bonds between molecules, i.e., van der Waals forces, thereby increasing the mobility of molecular chains, decreasing the crystallinity of molecular chains (i.e., increasing plasticity, which is manifested as increasing the softness, flowability, impact resistance, hardness, elastic modulus, tensile strength, elongation, elasticity, and bending resistance, etc. of a polymer compound), while decreasing brittleness. Examples of plasticizers include, but are not limited to, glycerin, propylene glycol, butylene glycol, polyhydric alcohols, sorbitol, xylitol, and the like, as well as certain gums (such as carboxymethyl cellulose) and proteins (such as gelatin), and combinations thereof.

The term "protein" as used herein is a polymer formed from one or more amino acids linked by peptide bonds. Proteins can be categorized in origin as either vegetable proteins or animal proteins. The plant protein is derived from a plant. Examples of such plants include, but are not limited to, soybean, amaranth, arrowroot, barley, buckwheat, canola, cassava, peach (chickpea), legumes, lentils, lupin, corn, millet, oat, pea, potato, rice, rye, sorghum, sunflower, tapioca, triticale, wheat, or combinations thereof. The animal protein includes, but is not limited to, meat by-products, dairy products, eggs, or combinations thereof. The term "meat" as used herein refers to subcutaneous tissue and muscle derived from animals. Examples of such meats include, but are not limited to, chicken, duck, fish, goose, sheep, goat, beef, rabbit, pork, or combinations thereof. Examples of meat by-products as used herein include, but are not limited to, chicken, duck, goose, sheep, goat, cow, rabbit, or pig lungs, kidneys, brain, liver, stomach, intestines, or combinations thereof.

The term "fiber" as used herein refers to a substance consisting of continuous or discontinuous filaments. Examples of fibers as used herein include, but are not limited to, alfalfa meal, grass, bamboo, flaxseed, coconut husk, peanut husk, potato husk, sweet potato husk, or combinations thereof.

The term "animal" as used herein refers to any animal, including humans, non-human animals, and in particular companion animals, that can benefit from or enjoy the edible body of the present invention. Examples include, but are not limited to, birds, cattle, dogs, horses, cats, hicrine, wolves, mice, sheep, or swine. The term "companion animal" as used herein includes any non-human animal suitable for feeding by humans as pets in the present invention. Examples of such companion animals include, but are not limited to, cats, dogs, rabbits, guinea pigs, ferrets or ferrets, hamsters, mice, gerbils, horses, cattle, goats, sheep, donkeys, pigs, and the like. The term "canine" as used herein includes, but is not limited to, wild dogs and zoo dogs, such as wolves, suburban wolves, foxes, dogs, especially domestic dogs, such as purebred and/or hybrid companion dogs, pet dogs, display dogs, working dogs, herd dogs, hunting dogs, guard dogs, police dogs, racing dogs and/or laboratory dogs, or combinations thereof. The animals include animals at various stages of life, including lactation, weaning, growth, adulthood, chronicity, and senium. Preferably, the animal is a young animal, an adult animal, an senior animal or an geriatric animal.

As used herein, the term "alkaline protease" refers to a proteolytic enzyme obtained by fermenting and purifying Bacillus licheniformis, which is mainly composed of Bacillus licheniformis protease with a molecular weight of about 27300 and serine endoprotease, which can hydrolyze macromolecular proteins into products such as polypeptides and amino acids at a certain temperature and pH value, and has a strong protein decomposing capability.

The invention is not limited to the specific methods, protocols, and reagents described herein because they may vary. Furthermore, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention.

Unless defined otherwise, all technical and scientific terms and any abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.

Edible material

In one embodiment, the invention relates to an edible composition comprising an enzyme having the function of disrupting plaque or interfering with the formation of plaque.

In one embodiment, the edible composition further comprises starch, a plasticizer, and water.

In further embodiments, the relative weight ratio of the plasticizer to the starch is from about 0.030 to about 0.875: about 1.000, about 0.050 to about 0.850: about 1.000, about 0.100 to about 0.800: about 1.000, about 0.150 to about 0.750: about 1.000, about 0.200 to about 0.700: about 1.000, about 0.250 to about 0.650: about 1.000, about 0.300 to about 0.600: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000, about 0.450 to about 0.650: about 1.000, or about 0.500 to about 0.600: about 1.000. In further embodiments, the relative weight ratio of the water to the starch is from about 0.050 to about 0.625: about 1.000, about 0.100 to about 0.600: about 1.000, about 0.150 to about 0.550: about 1.000, about 0.200 to about 0.500: about 1.000, about 0.250 to about 0.550: about 1.000, about 0.300 to about 0.500: about 1.000, about 0.350 to about 0.450: about 1.000, or about 0.325 to about 0.425: about 1.000.

In further embodiments, the weight percent of the starch ranges from about 20 wt% to about 92 wt%, from about 25 wt% to about 90 wt%, from about 30 wt% to about 85 wt%, from about 35 wt% to about 80 wt%, from about 40 wt% to about 75 wt%, from about 45 wt% to about 70 wt%, from about 50 wt% to about 65 wt%, or from about 55 wt% to about 60 wt%, based on the total weight of the edible. In further embodiments, the weight percent of starch is about 20 weight percent, about 25 weight percent, about 30 weight percent, about 35 weight percent, about 40 weight percent, about 45 weight percent, about 50 weight percent, about 55 weight percent, about 60 weight percent, about 65 weight percent, about 70 weight percent, about 75 weight percent, about 80 weight percent, about 85 weight percent, about 90 weight percent, about 92 weight percent, and any value therebetween, based on the total weight of the edible.

In further embodiments, the weight percent of the plasticizer ranges from about 3 weight percent to about 35 weight percent, from about 5 weight percent to about 35 weight percent, from about 10 weight percent to about 30 weight percent, from about 15 weight percent to about 25 weight percent, or from about 18 weight percent to about 22 weight percent, based on the total weight of the edible. In further embodiments, the weight percent of the plasticizer is about 3 weight percent, about 5 weight percent, about 7 weight percent, about 9 weight percent, about 11 weight percent, about 13 weight percent, about 15 weight percent, about 17 weight percent, about 19 weight percent, about 21 weight percent, about 23 weight percent, about 25 weight percent, about 27 weight percent, about 29 weight percent, about 31 weight percent, about 33 weight percent, about 35 weight percent, and any value therebetween, based on the total weight of the edible.

In further embodiments, the weight percent of water ranges from about 5 weight percent to about 25 weight percent, from about 6 weight percent to about 24 weight percent, from about 7 weight percent to about 23 weight percent, from about 8 weight percent to about 22 weight percent, from about 9 weight percent to about 21 weight percent, from about 10 weight percent to about 20 weight percent, from about 11 weight percent to about 19 weight percent, from about 12 weight percent to about 18 weight percent, from about 13 weight percent to about 17 weight percent, or from about 14 weight percent to about 16 weight percent, based on the total weight of the edible object. In further embodiments, the weight percent of water is about 5 weight percent, about 6 weight percent, about 7 weight percent, about 8 weight percent, about 9 weight percent, about 10 weight percent, about 11 weight percent, about 12 weight percent, about 13 weight percent, about 14 weight percent, about 15 weight percent, about 16 weight percent, about 17 weight percent, about 18 weight percent, about 19 weight percent, about 20 weight percent, about 21 weight percent, about 22 weight percent, about 23 weight percent, about 24 weight percent, about 25 weight percent, and any value therebetween, based on the total weight of the edible object.

In further embodiments, the weight percent of water ranges from about 12 weight percent to about 25 weight percent, based on the total weight of the edible object, for animals with poor chewing ability. In further embodiments, the weight percent of water ranges from about 5 weight percent to about 15 weight percent, based on the total weight of the edible object, for animals with poor chewing ability.

In further embodiments, the starch includes, but is not limited to, native starch or modified starch or a mixture of both. In further embodiments, the native starch includes, but is not limited to, any one or more of rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, or tapioca starch.

In further embodiments, the plasticizer includes, but is not limited to, any one or more of glycerin, propylene glycol, butylene glycol, sorbitol, or xylitol.

In further embodiments, the edible further comprises a protein. In further embodiments, the relative weight ratio of the protein to the starch is from about 0.000 to about 1.000: about 1.000, about 0.050 to about 0.950: about 1.000, about 0.100 to about 0.900: about 1.000, about 0.150 to about 0.850: about 1.000, about 0.200 to about 0.800: about 1.000, about 0.250 to about 0.750: about 1.000, about 0.300 to about 0.700: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000, about 0.450 to about 0.550: about 1.000, or about 0.475 to about 0.525: about 1.000.

In further embodiments, the weight percent of the protein ranges from about 0 wt% to about 30 wt%, from about 2 wt% to about 28 wt%, from about 4 wt% to about 26 wt%, from about 6 wt% to about 24 wt%, from about 8 wt% to about 22 wt%, from about 10 wt% to about 20 wt%, from about 12 wt% to about 18 wt%, or from about 14 wt% to about 16 wt%, based on the total weight of the edible object. In further embodiments, the weight percent of the protein is about 0 weight percent, about 2 weight percent, about 4 weight percent, about 6 weight percent, about 8 weight percent, about 10 weight percent, about 12 weight percent, about 14 weight percent, about 16 weight percent, about 18 weight percent, about 20 weight percent, about 22 weight percent, about 24 weight percent, about 26 weight percent, about 28 weight percent, about 30 weight percent, and any value therebetween, based on the total weight of the edible object.

In further embodiments, the proteins include, but are not limited to, vegetable proteins or animal proteins or mixtures of both.

In further embodiments, the plant proteins include, but are not limited to, any one or more of soy protein, amaranth protein, arrowroot protein, barley protein, buckwheat protein, canola protein, tapioca protein, peach (chickpea) protein, legume protein, lentil protein, lupin protein, corn protein, millet protein, oat protein, pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, tapioca protein, triticale protein, wheat protein.

In further embodiments, the animal protein includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs. In further embodiments, the meat includes, but is not limited to, any one or more of chicken, duck, goose, sheep, goat, beef, rabbit, or pork. In further embodiments, the meat by-products include, but are not limited to, any one or more of chicken, duck, goose, sheep, goat, cow, rabbit, or pig lung, kidney, brain, liver, stomach, or intestine.

In further embodiments, the edible further comprises fibers. In further embodiments, the relative weight ratio of the fiber to the starch is from about 0.000 to about 0.750: about 1.000, about 0.050 to about 0.700: about 1.000, about 0.100 to about 0.650: about 1.000, about 0.150 to about 0.600: about 1.000, about 0.200 to about 0.550: about 1.000, about 0.250 to about 0.500: about 1.000, about 0.300 to about 0.450: about 1.000, or about 0.350 to about 0.400: about 1.000.

In further embodiments, the weight percent of the fiber ranges from about 0 wt% to about 25 wt%, from about 2 wt% to about 24 wt%, from about 4 wt% to about 22 wt%, from about 6 wt% to about 20 wt%, from about 8 wt% to about 18 wt%, from about 10 wt% to about 16 wt%, or from about 12 wt% to about 14 wt%, based on the total weight of the edible. In further embodiments, the weight percent of the fiber is about 0 weight percent, about 1 weight percent, about 3 weight percent, about 5 weight percent, about 7 weight percent, about 9 weight percent, about 11 weight percent, about 13 weight percent, about 15 weight percent, about 17 weight percent, about 19 weight percent, about 21 weight percent, about 23 weight percent, about 25 weight percent, and any value therebetween, based on the total weight of the edible.

In further embodiments, the fiber is any one or more of alfalfa fiber, grass fiber, bamboo fiber, linseed fiber, coconut husk fiber, peanut husk fiber, potato husk fiber, or sweet potato husk fiber. In further embodiments, the fibers have a length of about 23um to about 2000um, a length of about 100um to about 1900um, a length of about 200um to about 1800um, a length of about 300um to about 1700um, a length of about 400um to about 1600um, a length of about 500um to about 1500um, a length of about 600um to about 1400um, a length of about 700um to about 1300um, a length of about 800um to about 1200um, or a length of about 900um to about 1100 um.

In a further embodiment, the edible further comprises an additive. In further embodiments, the relative weight ratio of the additive to the starch is from about 0.000 to about 0.500: about 1.000, about 0.050 to about 0.450: about 1.000, about 0.100 to about 0.400: about 1.000, about 0.150 to about 0.350: about 1.000, or about 0.200 to about 0.300: about 1.000.

In further embodiments, the weight percent of the additive ranges from about 0 wt% to about 25 wt%, from about 2 wt% to about 24 wt%, from about 4 wt% to about 22 wt%, from about 6 wt% to about 20 wt%, from about 8 wt% to about 18 wt%, from about 10 wt% to about 16 wt%, or from about 12 wt% to about 14 wt%, based on the total weight of the edible. In further embodiments, the weight percent of the additive is about 0 weight percent, about 1 weight percent, about 3 weight percent, about 5 weight percent, about 7 weight percent, about 9 weight percent, about 11 weight percent, about 13 weight percent, about 15 weight percent, about 17 weight percent, about 19 weight percent, about 21 weight percent, about 23 weight percent, about 25 weight percent, and any value therebetween, based on the total weight of the edible.

In further embodiments, the additives include, but are not limited to, any one or more of vegetable fats, animal fats, lecithin, emulsifiers, vitamins, amino acids, prebiotics, probiotics, pigments, flavors, preservatives, antioxidants, corn syrup, sucrose, or mineral salts. In further embodiments, the vegetable oil and fat includes, but is not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower seed oil, canola oil, or edible blend oil. In further embodiments, the animal fat includes, but is not limited to, any one or more of chicken fat, beef tallow, lard, or mutton fat. In further embodiments, the emulsifier includes, but is not limited to, any one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose esters, monoglyceride, triglyceryl esters, soybean phospholipids, lauric acid monoglyceride, span, or tweens. In further embodiments, the mineral salts include, but are not limited to, any one or more of calcium carbonate, calcium phosphate, sodium carbonate, sodium bicarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride, or potassium chloride.

In further embodiments, the edible composition is for use in dogs. In further embodiments, the dogs include, but are not limited to, wild dogs and zoo dogs, such as wolves, suburban wolves, foxes, dogs, especially domestic dogs, such as purebred and/or hybrid companion dogs, pet dogs, display dogs, working dogs, herd dogs, hunting dogs, guard dogs, police dogs, racing dogs, and/or laboratory dogs, or combinations thereof.

In further embodiments, the edible composition is free of any bacteria, fungi, and mold. In a further embodiment, the edible composition has a shelf life of at least 2 years at ambient conditions. In further embodiments, the edible composition has a shelf life of about 2 to about 5 years at ambient conditions.

In further embodiments, the edible composition has a shore a durometer hardness of about 40 up to 100, particularly about 50 up to 100. For example, the edible composition has a shore a durometer hardness as follows: about 40, about 42, about 46, about 50, about 52, about 54, about 56, about 58, about 60, about 61, about 62, about 63, about 64, about 65, about 66, about 67, about 68, about 69, about 70, about 71, about 72, about 73, about 74, about 75, about 76, about 77, about 78, about 79, about 80, about 81, about 82, about 83, about 84, about 85, about 86, about 87, about 88, about 89, about 90, about 91, about 92, about 93, about 94, about 95, about 96, about 97, about 98, about 99, or about 100, and any value therebetween.

In yet another embodiment, the present invention provides a method of preparing an edible composition comprising the steps of: the materials with the specified proportion are uniformly mixed. Extruding and curing the uniformly mixed materials through an extruder, wherein the temperature of the extruder is set to be about 120-150 ℃, the pressure of a head of the extruder is controlled to be about 4MPa, the proper granulating rotating speed of the head is adjusted, and the extruded particles are cut into particles with the length of about 3-5 mm. The extruded pellets are added to an injection molding machine at a temperature of about 110 c to about 125 c and at an injection pressure of about 80MPa to about 100MPa for about 2 to about 5 seconds and for about 10 to about 40 seconds. According to the technological parameters, the materials are injected into a mould, and the edible composition is formed after cooling and shaping. The edible composition is dried in a drying oven at a drying temperature of about 50 ℃ to about 90 ℃ for a drying time of about 0 to about 10 hours. The edible composition is cooled at room temperature, thereby obtaining a product. Optionally, the one or more enzymes may be added before the materials are mixed, after the product is finally made, or both.

The product of the invention can obviously reduce or remove dental calculus, effectively inhibit the formation of dental calculus, eliminate halitosis, reduce the occurrence of harmful bacteria and dental plaque in the oral cavity and keep the health and beautiful appearance of animal teeth.

Examples:

example 1

The animal tooth cleaning edible chewing material of the embodiment comprises the following components in percentage by mass:

corn starch: 40%; glycerol: 35%; water: 25%; alkaline protease: 0.01%.

Example 2

corn starch: 40%; glycerol: 35%; water: 25%; bromelain: 0.01%.

Example 3

corn starch: 30%; glycerol: 35%; water: 25%; alkaline protease and bromelain 1:1 mixture: 0.01%.

Example 4

corn starch: 40%; glycerol: 10%; soy protein: 20% of a base; alfalfa powder: 6%; water: 24%; alkaline protease: 0.01%.

Example 5

corn starch: 40%; glycerol: 10%; soy protein: 20% of a base; alfalfa powder: 6%; water: 24%; bromelain: 0.01%.

Example 6

corn starch: 40%; glycerol: 10%; soy protein: 20% of a base; alfalfa powder: 6%; water: 24%; alkaline protease and bromelain 1:1 mixture: 0.01%.

Example 7

In this example, comparative anti-tartar experiments were performed on samples of each example and on a control group without enzyme added. Weighing a certain amount of processed and molded samples, respectively soaking the samples in saliva of beagle for 48 hours, centrifuging to obtain supernatant, adding artificial teeth with tartar into the supernatant of the samples, soaking for 48 hours, and observing and recording the dissolution condition of the tartar. The tartar removal rates are shown in the following table:

the tartar removal rate of each example was normalized to the control group according to the following formula:

the results showed that the tartar removal rates of examples 1-6 were increased by 23.5%,19.4%,32.1%,21.8%,18.2%,29.7% over the control group, respectively.

It was found that the addition of the detergent ingredients in the examples significantly improved the detergency of the samples and increased the tartar removal rate of the samples.

Claims

1. An edible chew for animal dentifrices comprising corn starch, glycerin, soy protein, alfalfa meal and water and an alkaline protease and bromelain ratio of 1:1, wherein the weight ratio of corn starch, glycerin, soy protein, alfalfa meal and water is 20:5:10:3:12, the mass fraction of the composition of corn starch, glycerin, soy protein, alfalfa meal and water is 100%, the total mass percent of alkaline protease and bromelain is 0.01% of the composition, and the edible chew for animal dentifrices has a Shore A durometer hardness of 50 to 100,

wherein the edible chew for animal dentifrices is prepared by a process comprising: mixing the above raw materials uniformly, extruding and curing the mixed materials through an extruder, wherein the temperature of the extruder is set to 120-150 ℃, the pressure of the head of the extruder is controlled to be 4MPa, the proper granulating rotating speed of the head is adjusted, the extruded particles are cut into particles with the length of 3-5mm, the extruded particles are added into an injection molding machine, the temperature of the injection molding machine is set to 110-125 ℃, the injection molding pressure is set to 80-100 MPa, the injection time is 2-5 seconds, the cooling time is 10-40 seconds, the materials are injected into a mold, cooling and shaping are carried out, the product is obtained, the product is mixed with alkaline proteinase and bromelain with the ratio of 1:1, and the edible chewing article for cleaning animals is obtained,

the method is also characterized in that the animal is a pet dog.

2. The edible chew for animal dentifrices of claim 1, further comprising any one or more of vegetable fats, animal fats, lecithin, emulsifiers, vitamins, amino acids, prebiotics, probiotics, pigments, flavors, antioxidants, preservatives, corn syrup, sucrose, or mineral salts.