CN116250597A

CN116250597A - High-efficiency reinforced plant protein compound pet food and preparation method thereof

Info

Publication number: CN116250597A
Application number: CN202310377341.XA
Authority: CN
Inventors: 王松军; 柏华松; 刘彤; 王占忠
Original assignee: Weishi Pet Nutrition Research Institute Wuhu Co ltd; Shanghai Chowsing Pet Products Co ltd
Current assignee: Weishi Pet Nutrition Research Institute Wuhu Co ltd; Shanghai Chowsing Pet Products Co ltd
Priority date: 2023-04-11
Filing date: 2023-04-11
Publication date: 2023-06-13

Abstract

The invention provides a high-efficiency reinforced plant protein compound pet food and a preparation method thereof, wherein the high-efficiency reinforced plant protein compound pet food comprises the following raw materials in parts by weight: 55-80 parts of meat; 10-15 parts of enzymolysis plant protein; 5-15 parts of vegetables; 5-15 parts of fruits; the enzymatic plant protein compound is prepared by mixing a plurality of plant proteins after enzymatic hydrolysis. According to the high-efficiency reinforced plant protein compound pet food and the preparation method thereof, the compound proportion of the cassava protein, the barley protein and the yellow pea protein zymolyte is optimized, and the high-digestibility and high-nutrition pet food is invented, and the prevalence rate of diseases such as obesity, hyperlipidemia and the like of dogs and cats of pets is reduced by more than 50%.

Description

High-efficiency reinforced plant protein compound pet food and preparation method thereof

Technical Field

The invention relates to the technical field of pet foods, in particular to a high-efficiency reinforced plant protein compound pet food and a preparation method thereof.

Background

Cassava, barley and yellow peas are globally important and common crops, with large annual planting and yield, a relatively readily available raw material for the food processing industry. At present, the protein content in the root blocks of cassava can reach about 10 percent after cross breeding. In addition, the solid state fermentation technology can also be used for improving the protein content in the cassava product, and the application of the cassava product in the food processing industry is well improved. The molecular weight of the cassava protein is mainly concentrated at 75-115 kDa, is rich in arginine, aspartic acid, glutamic acid and the like, but is lack of necessary amino acids such as methionine, tyrosine, threonine and the like. The barley contains more than 13% of protein, which is composed of prolamin, glutelin, globulin and albumin, has molecular weight of 30-45 kDa, is rich in glutamine, glutamic acid and proline, and lacks lysine. The yellow peas take protein and starch as main components, the protein content is between 52 and 55 percent, and the yellow peas belong to high protein products. The biological value stomach of the yellow pea protein is 48-64%, the efficacy ratio is 0.6-1.2, and the contents of lysine, arginine, histidine, arginine and the like are higher, so that the yellow pea protein has high nutritional value. Therefore, crops such as cassava, barley, yellow pea and the like and nutrient components thereof have wide sources, relatively high nutritive value and huge application prospect in food processing, and not only provide various possibilities for raw material selection, but also have lower cost.

Pets play an increasingly important role in the lives of people and become an essential part of some families. Taking dogs and cats as an example, the food comprises meat, fruits and vegetables, plants, nutritional ingredient additives and the like, and provides three main nutritional substances of protein, carbohydrate and fat for dogs and cats. Plants as part of pet foods have the main nutritional components of starch and protein, so that the main function of providing nutrition supplement for dogs and cats and providing part of protein and starch mainly comprises wheat, barley, corn, potatoes, beans and the like.

It is known that dogs and cats are classified as carnivorous animals, but as the evolution progresses, the differences are gradually apparent, and there are great differences in digestion of plants, especially in protein components in plants. The digestibility of the plant protein directly influences the addition amount of plant components in the pet food, if the plant components are excessively added, the waste is caused, the cost is increased, and dyspepsia is easily caused; the addition of too little can result in an insufficient protein supply. The proper vegetable protein (the type and the quantity of the vegetable protein) can obviously reduce the use of meat, reduce the 'rich diseases' caused by eating excessive animal meat by dogs and cats, and simultaneously reduce the cost of the pet food. Therefore, the use of vegetable proteins is particularly important in the addition of pet foods.

Disclosure of Invention

In view of the above, the invention aims to provide a high-efficiency reinforced plant protein compound pet food and a preparation method thereof, and the compound proportion of cassava protein, barley protein and yellow pea protein zymolyte is optimized, so that the high-digestibility and high-nutrition pet food is invented, and the disease prevalence of obesity, hyperlipidemia and the like of pet dogs and cats is reduced by more than 50%.

In order to achieve the above purpose, the technical scheme of the invention is realized as follows:

a reinforced plant protein composite pet food is characterized by comprising the following raw materials in parts by weight: 55-80 parts of meat, 10-15 parts of enzymolysis plant protein, 5-15 parts of vegetables and 5-15 parts of fruits;

the enzymatic plant protein compound is prepared by mixing three plant proteins after enzymatic hydrolysis, and the proteins after enzymatic hydrolysis are all micromolecular substances.

Preferably, the meat is one of red fish, salmon, chicken powder, duck, mutton, beef and beef powder or their mixture.

Preferably, the vegetable is one or a mixture of spinach, pumpkin, carrot, celery and potato.

Preferably, the fruit is one of apple, pear, blueberry, banana or their mixture.

Preferably, the nutrition enhancer is fructo-oligosaccharide, lecithin, vitamins A, C and E, vitamin B group, and vitamin D, D-calcium pantothenate.

Preferably, the vegetable proteins are tapioca protein, barley protein and yellow pea protein.

The preparation method of the enzymatic hydrolysis plant protein comprises the following steps: taking a proper amount of plant protein, adding a certain amount of buffer solution, and preparing a protein solution. Keeping the temperature at a specific enzymolysis temperature for 10 minutes, adding a certain amount of protease, adjusting a specific pH value, incubating for a certain time, inactivating enzyme in boiling water bath for 5 minutes, and centrifuging (10000 r/min,10 minutes), wherein the supernatant is the vegetable protein hydrolysate.

The feed ratios of the different proteins are as follows: cassava protein: 1:10-1:15 (feed liquid ratio/g: mL), barley protein: 1:15-1:20 (feed liquid ratio/g: mL), yellow pea protein: 1:12-1:16 (feed liquid ratio/g: mL).

The enzymatic hydrolysis temperatures of the different proteins are as follows: cassava protein: barley protein at 40-45 ℃): 55-60 ℃, yellow pea protein: 50-55 ℃.

The enzyme preparations used for the different proteins and their amounts are as follows: cassava protein: the bromelain and pancreatin are mixed and used in an amount of 0.05-0.1% bromelain and 0.03-0.05% pancreatin (mass ratio of protein raw material); barley protein: neutral protease and alkaline protease are mixed for use, wherein the dosage of the neutral protease is 0.1-0.2% and the alkaline protease is 0.05-0.15% (mass ratio of protein raw materials); yellow pea protein: papain and acid protease are mixed and used in an amount of 50-100U/g of neutral protease and 150-200U/g of acid protease.

The pH values used for the different proteins are as follows: cassava protein: the pH value is 6.8-7.5; barley protein: the pH value is 7.0-8.0; yellow pea protein: the pH value is 5.5-6.5.

The enzymatic hydrolysis times used for the different proteins were as follows: cassava protein: 1.5-2.0h; barley protein: 40-50min; cassava protein: 3.0-4.0h.

Concentrating, drying and crushing the protein enzymolysis solution, and is characterized in that the solution is dried in an oven at 60-80 ℃ for 8-10 hours, the dried protein enzymolysis product is ground and crushed, and the dried protein enzymolysis product is sieved by a 80-mesh sieve, so that the protein enzymolysis product is obtained.

The mass ratio of the enzymolysis plant protein complex is 0.5-0.7:0.3-0.5:1 of the enzymolysis product of the cassava protein, the barley protein and the yellow pea protein.

The pet food also comprises 1-5 parts of a nutrition additive, wherein the nutrition additive is a compound vitamin.

The compounding method of the compound comprises the following steps: and weighing and mixing the zymolytes of different plant proteins according to the corresponding proportion, and uniformly stirring.

A method of preparing a fortified plant protein composition pet food product comprising the steps of:

s1, crushing meat, vegetables and fruits;

s2, mixing different enzymolysis plant proteins;

s3, uniformly mixing the crushed meat, vegetables, fruits and the enzymolysis plant protein compound and the nutritional supplement;

s4, puffing, extruding and puffing the product obtained in the step S3 to prepare a semi-finished product;

s5, drying, preparing into different sizes, and packaging.

The isolation temperature of extrusion in the step S4 is 80-90 ℃, 150-160 ℃ and 180-190 ℃ respectively; the rotating speed of the screw is 60-90r/min.

The drying temperature in the step S5 is 50-60 ℃, and the moisture content is less than or equal to 10%.

Compared with the prior art, the high-efficiency reinforced plant protein compound pet food and the preparation method thereof have the following beneficial effects:

1. the method uses cassava protein, barley protein and yellow pea protein as raw materials to carry out moderate enzymolysis under specific conditions to obtain zymolyte of each protein with smaller molecules, caters to the problem of relatively weak gastrointestinal digestion power of dogs and cats, and carries out compounding according to a certain proportion to obtain a plant protein compound, and the plant protein compound is mixed with meat, fruits, vegetables and nutrition enhancers to prepare the high-efficiency reinforced plant protein compound pet food through a technical means. The vegetable protein is subjected to enzymolysis to generate specific micromolecular substances which can cater to gastrointestinal digestion of dogs, cats and other pets, so that the digestibility of the dogs, cats and the gastrointestinal tract is improved. In addition, the plant protein composition in the pet food can provide a part of protein for pets, so that the use of meat is reduced, the cost is reduced, and the cost is reduced by more than 12.5%.

2. The method optimizes the compound proportion of the cassava protein, the barley protein and the yellow pea protein, so that the optimized plant protein compound reaches the maximum digestion rate (more than 80%), the amino acid complementarity realizes 100% complementarity, and the small molecular polypeptide reinforcement reaches more than 90%. The nutritional value of the plant protein in the pet food is enhanced, meanwhile, the waste caused by excessive addition is avoided, and the corresponding cost is increased.

3. The compound proportion of the cassava protein, the barley protein and the yellow pea protein zymolyte is optimized, and the pet food with high digestibility and high nutrition is invented, so that the disease prevalence rate of obesity, hyperlipidemia and the like of pet dogs and cats is reduced by more than 50%.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention. In the drawings:

FIG. 1 is a liquid chromatogram of the determination of free amino acids of a canine digest of a cassava protein hydrolysate;

FIG. 2 is a liquid chromatogram of the determination of free amino acids of the digestion product of barley protein hydrolysate dogs;

FIG. 3 is a liquid chromatogram of the determination of free amino acids of canine digest of yellow pea protein hydrolysate;

FIG. 4 is a liquid chromatogram of free amino acid determination of cat digest of cassava protein substrate;

FIG. 5 is a liquid chromatogram of the determination of free amino acids of the cat digest of barley protein hydrolysate;

FIG. 6 is a liquid chromatogram of yellow pea protein hydrolysate cat digest free amino acid determination;

FIG. 7 is a total ion flow diagram of a cassava protein hydrolysate canine digestion product polypeptide assay;

FIG. 8 is a total ion flow diagram of a cassava protein hydrolysate cat digest polypeptide assay;

FIG. 9 is a total ion flow chart of a barley protein hydrolysate canine digest polypeptide assay;

FIG. 10 is a total ion flow chart of a barley protein hydrolysate cat digest polypeptide assay;

FIG. 11 is a total ion flow chart of a yellow pea protein hydrolysate canine digest polypeptide assay;

FIG. 12 is a total ion flow chart of a yellow pea protein hydrolysate canine cat digest polypeptide assay.

Detailed Description

It should be noted that, without conflict, the embodiments of the present invention and features of the embodiments may be combined with each other.

The invention will be described in detail below with reference to the drawings in connection with embodiments.

Preparation example of enzymatic plant protein Complex

Preparation example 1

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.5:0.3:1 and are fully mixed.

Preparation example 2

The cassava protein, the barley protein and the yellow pea protease which are subjected to enzymolysis are weighed according to the proportion of 0.5:0.4:1 and are fully mixed.

Preparation example 3

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.5:0.5:1 and are fully mixed.

Preparation example 4

The cassava protein, the barley protein and the yellow pea protease which are subjected to enzymolysis are weighed according to the proportion of 0.6:0.3:1 and are fully mixed.

Preparation example 5

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.6:0.4:1 and are fully mixed.

Preparation example 6

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.6:0.5:1 and are fully mixed.

Preparation example 7

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.7:0.3:1 and are fully mixed.

Preparation example 8

The cassava protein, the barley protein and the yellow pea protein which are subjected to enzymolysis are weighed according to the proportion of 0.7:0.4:1 and are fully mixed.

Preparation example 9

The tapioca protein, barley protein and yellow pea protein were weighed in a ratio of 0.7:0.5:1 and thoroughly mixed.

Comparative example 1

The cassava protein zymolyte is taken as a raw material to be directly added into the pet food.

Comparative example 2

The barley protein zymolyte is taken as a raw material to be directly added into the pet food.

Comparative example 3

The yellow pea protein zymolyte is taken as a raw material to be directly added into the pet food.

Comparative example 4

The cassava protein and the barley protein after enzymolysis are weighed according to the proportion of 0.5:0.4 and fully mixed.

Comparative example 5

The cassava protein after enzymolysis and the yellow pea protein are weighed according to the proportion of 0.5:1.0 and are fully mixed.

Comparative example 6

Weighing the barley protein subjected to enzymolysis according to the proportion of 0.4:1.0, and fully mixing the barley protein and the yellow pea protein.

The starting materials in the examples are all commercially available, unless otherwise specified.

Examples 1 to 10

As shown in Table 1, the main difference between examples 1 to 10 is the ratio of the raw materials.

The following will take example 1 as an example, wherein the kinds of meat, vegetables, fruits are combined by the same weight.

The preparation method provided in example 1 comprises the following steps:

s1, respectively crushing meat, fruits and vegetables to obtain meat paste and fruit fitting vegetable paste;

s2, mixing the meat paste, the vegetable paste, the fruit paste, the enzymolysis plant protein compound and the nutrition enhancer, uniformly stirring, and tempering to obtain a mixed material;

s3, putting the mixed materials into an extrusion and puffing machine, wherein the temperatures of all sections of extrusion and puffing are respectively 85 ℃, 160 ℃ and 180 ℃; the screw rotation speed was 70r/min and the pressure was 30kgf/cm ² The feeding speed is 1800kg/h, and the extruded material is formed through extrusion and puffing;

s4, drying the puffed material at 60 ℃ until the moisture content is less than or equal to 10%;

s5, cutting and packaging the dried materials.

Table 1 raw materials used Meter (Unit: kg) in examples

Performance test

Plant protein complex digestibility assay

Stomach: the plant protein complex was thoroughly mixed with gastric simulated digest at a ratio of 1:20 (g/v), the pH of the solution was adjusted to 2 with 1M hydrochloric acid solution, and 0.5mL of 0.5% chloramphenicol solution was added to prevent bacterial growth and proliferation, with a final volume of 12mL. Shaking and digesting for 1h in a water bath at 38.5 ℃, taking half of the digestion liquid, adjusting the pH to be neutral, inactivating enzyme, adding equal volume of 10% trichloroacetic acid to precipitate protein, standing for 10min, centrifuging for 5min at 12000 r, and separating the precipitate from the supernatant.

Small intestine: adding small intestine digestive juice (2:1 (v/v)) into the residual gastric digestive juice, mixing thoroughly, adjusting pH to 7.5 with 1M hydrochloric acid solution or 10M sodium hydroxide solution, shaking and digesting in water bath at 38.5deg.C for 2 hr, inactivating enzyme in boiling water bath for 10min, cooling, adding equal volume of 10% trichloroacetic acid to precipitate protein, standing for 10min, centrifuging for 5min for 12000 r, and separating precipitate and supernatant.

Blank: and (3) after enzyme deactivation of the digestive juice, adjusting the corresponding pH value, adding the protein raw material, and performing digestion. Free amino acid content determination, free amino acids in supernatants generated by simulated digestion were determined using the o-phthalaldehyde (OPA) method.

Preparing a solution: OPA reagent: 1. 7.620g of sodium tetraborate and 200mg of Sodium Dodecyl Sulfate (SDS) were dissolved in 150mL of deionized water. 2. 160mg of phthalic dicarboxaldehyde was dissolved in 4mL of absolute ethanol, and after complete dissolution, transferred to solution 1, and the transfer was rinsed with deionized water. 3. 176mg of 1, 4-dimercaptosuitol was added to the 1 solution. Finally, deionized water is used for fixing the volume of the solution to 200mL.

Preparing a standard solution: standard solutions of serine at 0, 0.2, 0.4, 0.6, 0.8 and 1.0mmol/L were prepared with deionized water.

Sample solution: 100 microliters of hydrolyzed sample was added to 900 microliters of deionized water and mixed well to be measured.

The testing steps are as follows: 1. standard solution testing: 400 microliters of serine standard solution was added to a test tube containing 3mL of OPA reagent, mixed well, allowed to stand precisely for 2min, and absorbance at 340nm was measured immediately. 2. Sample testing: 400 microliters of the sample solution was added to a test tube containing 3mL of OPA reagent, mixed well, allowed to stand precisely for 2min, and the absorbance at 340nm was measured immediately. The free amino acid content was calculated according to the following formula:

wherein c is the concentration obtained by standard curve calculation, and mmol/L; a is dilution multiple, v is total volume of digestive juice, and mL;128 is the average molecular weight of the amino acids; 10 ⁶ Is a unit conversion coefficient.

And (3) polypeptide content determination: the polypeptide content of the supernatant resulting from the simulated digestion was quantified by a total protein assay kit (standard: BCA method), and tested according to the method in the kit.

Measurement of protein content in raw materials: the protein content of the sample material was measured according to the method of GB 5009.5-2016 "determination of protein in food".

The digestibility of the plant protein complex was calculated according to the following formula:

table 2 results of digestibility test of plant protein complexes table

As is clear from the data in Table 2, the stomach digestibility of dogs and cats in comparative examples 1 to 3 was about 20% and the small intestine digestibility was about 40%. The gastrointestinal digestibility of comparative examples 4 to 6 was improved by about 10% as compared with comparative examples 1 to 3. The stomach digestibility of dogs and cats in preparation examples 1-9 is about 40%, the small intestine digestibility is about 80%, and the stomach digestibility is improved by about 20% and the small intestine digestibility is improved by about 40% compared with comparative examples 1-3; the digestion rate of the small intestine is improved by about 10% and the digestion rate of the small intestine is improved by about 20% compared with comparative examples 4-6.

TABLE 3 characterization of free amino acids in digestion products

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The free amino acid composition of the tapioca protein, barley protein and yellow pea protein enzymatic hydrolysate (i.e. comparative example 1, comparative example 2 and comparative example 3) after digestion by dogs and cats was tested according to the method of GB 5009.124-2016 "determination of amino acids in food".

TABLE 4 results of essential amino acid content in free amino acids Table

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A total of 17 amino acids were analyzed, including 9 canine and feline essential amino acids and 8 non-essential amino acids. As can be seen from the data in Table 3, the major amino acids produced by digestion are leucine, tyrosine, phenylalanine, lysine and arginine. In the canine digestion product, the total amount of various free amino acids in the three protein gastric digestion products is 6.389 +/-0.01 g/100mL, 31.74+/-0.70 g/100mL and 17.59 +/-0.90 g/100mL, and the total amount of various free amino acids at the end of digestion is 39.45 +/-0.88 g/100mL, 34.50+/-0.79 g/100mL and 60.06+/-0.74 g/100mL. In the cat digestion products, the total amount of each free amino acid in the three protein gastric digestion products is 7.255 +/-0.30 g/100mL, 31.51+/-0.20 g/100mL and 13.90+/-0.75 g/100mL, and the total amount of each free amino acid at the end of digestion is 38.94+/-0.27 g/100mL, 36.95+/-1.2 g/100mL and 42.32+/-0.93 g/100mL.

From the data in Table 4, it can be seen that in the canine cat gastric digest, the ratio of essential amino acids of only tapioca protein was less than 40%, and the ratio of essential amino acids of both barley protein and yellow pea protein was more than 50%. At the end of digestion, the ratio of essential amino acids of the cassava protein and the yellow pea protein is about 70% -80%, and the ratio of essential amino acids of the barley protein is above 60%. In addition, the essential amino acids produced by tapioca protein and yellow pea protein are more leucine, phenylalanine, lysine and arginine. Whereas barley proteins produce far greater amounts of threonine, valine, methionine and isoleucine than tapioca and yellow pea proteins.

Determination of polypeptides in digestion products

The polypeptides of the tapioca protein, barley protein and yellow pea protein enzymatic digests (i.e., comparative example 1, comparative example 2 and comparative example 3) after canine cat digestion were detected using LC-MS/MS.

TABLE 5 results of determination of the number of peptide fragments in digestion products

As can be seen from the data in Table 5, the number of free peptide fragments produced by digestion of the three proteins by dogs and cats was about 500 to 800. According to the sectional data of different molecular weights, the peptide segments generated by the cassava protein are mainly concentrated between 1000Da and 1500Da to 2000 Da; the peptides generated by barley protein and yellow pea protein are mainly concentrated between 400 Da to 1000Da, 1000Da to 1500Da and 1500Da to 2000 Da. The barley protein and the yellow pea protein can supplement the small molecular weight polypeptide lacking in the cassava protein, and the three proteins can be compounded to realize the superposition of 1000-2000 molecular weight peptide fragments, thereby being beneficial to the utilization of the partial peptide by dogs and cats.

Relative increment of essential amino acid and small molecular polypeptide

According to the contents of the essential amino acids and the small molecular polypeptides obtained in comparative examples 1 to 3, the relative increase of the ratio of the essential amino acids and the small molecular polypeptides in the digestion products after the compounding is calculated according to corresponding compounding proportion (analysis is carried out by taking proportion 4 to 6 and preparation example 5 as examples), and the calculation method is as follows:

wherein EAA is _R : essential amino acid relative increase,%; EAA (EAA) _C : the ratio of essential amino acid after compounding,%; EAA (EAA) _S : minimum ratio of essential amino acids of single component,%.

Wherein, SMPR: small molecule peptide relative increase in ratio,%; SMPC: small molecule peptide ratio,%; SMPS (SMPS): minimum ratio of single component small molecule peptide,%.

TABLE 6 relative increase in the ratio of essential amino acids after compounding results

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TABLE 7 results of small molecule peptide ratio relative increment after compounding

As can be seen from the data in Table 6, the relative increase in the ratio of essential amino acids in comparative examples 4 to 6 and in preparation example 5 was positive, indicating that the content of each essential amino acid was increased after compounding. Also, as compared with comparative examples 4 to 6, the relative increment of the ratio of the essential amino acids other than threonine in preparation example 5 was larger than that in comparative examples 4 to 6.

As can be seen from the data in Table 7, the relative increase in the ratio of 400-2000 Da in each of comparative examples 4-6 and preparation 5 was positive, indicating that the content of 400-2000 Da was increased after compounding, and the relative increase in the ratio of 400-1000 Da in preparation 5 was higher than in comparative examples 4-6.

Therefore, in theory, three enzymatic plant proteins are compounded in a proper proportion, the essential amino acids can be complemented, small peptides can be strengthened, and the nutritional effect of the three enzymatic plant proteins after compounding is greater than that of two enzymatic plant proteins and that of a single protein.

Claims

1. A high-efficiency reinforced plant protein compound pet food is characterized in that: the material comprises the following raw materials in parts by weight: 55-80 parts of meat;

10-15 parts of enzymolysis plant protein;

5-15 parts of vegetables;

5-15 parts of fruits;

the enzymatic plant protein compound is prepared by mixing a plurality of plant proteins after enzymatic hydrolysis.

2. The high-efficiency fortified plant protein composition pet food product of claim 1, wherein: the plant protein comprises one or more of cassava protein, barley protein and yellow pea protein;

preferably, the enzymolysis plant protein compound is prepared by mixing tapioca protein, barley protein and yellow pea protein after enzymolysis;

preferably, the mass ratio of the cassava protein to the barley protein to the yellow pea protein enzymatic hydrolysate is 0.5-0.7:0.3-0.5:1;

preferably, the meat is one or more of red fish, salmon, chicken powder, duck, mutton, beef and beef powder;

preferably, the vegetable is one or more of spinach, pumpkin, carrot, celery and potato; preferably, the fruit is one or more of apples, pears, blueberries and bananas;

preferably, the nutrition enhancer is one or more of fructo-oligosaccharide, lecithin, vitamins A, C and E, vitamin B group, and vitamin D, D-calcium pantothenate.

3. The high-efficiency fortified plant protein composition pet food product of claim 1, wherein: the preparation of the plant protein through enzymolysis comprises the following steps:

taking plant protein, adding a certain amount of buffer solution to prepare protein solution, keeping the temperature at the enzymolysis temperature, adding a certain amount of protease, adjusting the pH value, after incubating for a certain time, inactivating the enzyme, centrifuging, and obtaining the supernatant as the plant protein hydrolysate.

4. A high-efficiency fortified plant protein composition pet food product according to claim 3, wherein: the plant protein is cassava protein, and the volume ratio of the mass of the cassava protein to the buffer solution is as follows: 1:10-1:15;

preferably, the enzymolysis temperature of the cassava protein is 40-45 ℃;

preferably, the protease of the tapioca protein comprises bromelain and pancreatin;

preferably, the protease of the cassava protein is 0.05-0.1% bromelain and 0.03-0.05% pancreatin;

preferably, the enzymolysis time of the cassava protein is 1.5-2.0h;

preferably, the pH is adjusted to 6.8-7.5.

5. A high-efficiency fortified plant protein composition pet food product according to claim 3, wherein: the plant protein is barley protein, and the volume ratio of the mass of the barley protein to the buffer solution is as follows: 1:15-1:20;

preferably, the enzymolysis temperature of the barley protein is 55-60 ℃;

preferably, the protease of the barley protein includes neutral protease and alkaline protease;

preferably, the protease of the barley protein is 0.1-0.2% neutral protease and 0.05-0.15% alkaline protease;

preferably, the enzymolysis time of the barley protein is 40-50min;

preferably, the pH is adjusted to 7.0-8.0.

6. A high-efficiency fortified plant protein composition pet food product according to claim 3, wherein: the vegetable protein is yellow pea protein, and the volume ratio of the mass of the yellow pea protein to the buffer solution is as follows: 1:12-1:16;

preferably, the enzymolysis temperature of the yellow pea protein is 50-55 ℃;

preferably, the proteases of the yellow pea protein comprise papain and acid protease;

preferably, the protease of the yellow pea protein is 50-100U/g of papain and 150-200U/g of acid protease;

preferably, the enzymolysis time of the yellow pea protein is 3.0-4.0h;

preferably, the pH is adjusted to 5.5-6.5.

7. A high-efficiency fortified plant protein composition pet food product according to claim 3, wherein: keeping the temperature at the enzymolysis temperature for 10min, adding a certain amount of protease, adjusting the pH value, incubating for a certain time, inactivating enzyme in boiling water bath for 5min, centrifuging at 10000r/min for 10min, and obtaining the supernatant as the vegetable protein hydrolysate;

the method also comprises concentrating, drying and pulverizing the obtained plant protein hydrolysate, drying the solution in an oven at 60-80deg.C for 8-10h, grinding and pulverizing the dried protein hydrolysate, and sieving with 80 mesh sieve to obtain protein hydrolysate;

preferably, the pet food further comprises 1-5 parts of a nutritional additive, wherein the nutritional additive is a vitamin complex.

8. A method of preparing a high efficiency fortified plant protein complex pet food product according to any one of claims 1 to 7, characterized in that:

s1, crushing meat, vegetables and fruits;

s2, mixing different enzymolysis plant proteins;

s5, drying, preparing into different sizes, and packaging.

9. The method of preparing a high efficiency fortified plant protein composition pet food product according to claim 8 wherein: the isolation temperature of extrusion in the step S4 is 80-90 ℃, 150-160 ℃ and 180-190 ℃ respectively; the rotating speed of the screw is 60-90r/min.

10. The method of preparing a high efficiency fortified plant protein composition pet food product according to claim 8 wherein: the drying temperature in the step S5 is 50-60 ℃, and the moisture content is less than or equal to 10%.