CN117461718A - Food calling composition containing animal protein zymolyte and preparation method thereof - Google Patents
Food calling composition containing animal protein zymolyte and preparation method thereof Download PDFInfo
- Publication number
- CN117461718A CN117461718A CN202311654257.4A CN202311654257A CN117461718A CN 117461718 A CN117461718 A CN 117461718A CN 202311654257 A CN202311654257 A CN 202311654257A CN 117461718 A CN117461718 A CN 117461718A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- pigskin
- chicken liver
- temperature
- phagostimulant
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 66
- 235000021120 animal protein Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 80
- 210000004185 liver Anatomy 0.000 claims abstract description 80
- 239000000463 material Substances 0.000 claims abstract description 41
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000131458 Elsholtzia Species 0.000 claims abstract description 13
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 12
- 241000207925 Leonurus Species 0.000 claims abstract description 12
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 241000251468 Actinopterygii Species 0.000 claims description 34
- 238000002791 soaking Methods 0.000 claims description 34
- 239000006228 supernatant Substances 0.000 claims description 34
- 108090000790 Enzymes Proteins 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 31
- 229940088598 enzyme Drugs 0.000 claims description 31
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- 230000002255 enzymatic effect Effects 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 29
- 239000000413 hydrolysate Substances 0.000 claims description 28
- 108090000787 Subtilisin Proteins 0.000 claims description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 238000004140 cleaning Methods 0.000 claims description 21
- 238000005119 centrifugation Methods 0.000 claims description 19
- 239000012153 distilled water Substances 0.000 claims description 18
- 230000009849 deactivation Effects 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 13
- 102000057297 Pepsin A Human genes 0.000 claims description 12
- 108090000284 Pepsin A Proteins 0.000 claims description 12
- 102000004142 Trypsin Human genes 0.000 claims description 12
- 108090000631 Trypsin Proteins 0.000 claims description 12
- 229940111202 pepsin Drugs 0.000 claims description 12
- 239000012588 trypsin Substances 0.000 claims description 12
- 235000011837 pasties Nutrition 0.000 claims description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 241001465754 Metazoa Species 0.000 claims description 9
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 9
- 239000003531 protein hydrolysate Substances 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000007781 pre-processing Methods 0.000 claims description 5
- 230000002797 proteolythic effect Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 12
- 230000001737 promoting effect Effects 0.000 abstract description 12
- 230000001965 increasing effect Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 16
- 230000001276 controlling effect Effects 0.000 description 16
- 239000011780 sodium chloride Substances 0.000 description 16
- 238000005406 washing Methods 0.000 description 13
- 238000007790 scraping Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 238000001514 detection method Methods 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 10
- 230000017854 proteolysis Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 230000000415 inactivating effect Effects 0.000 description 5
- 230000002779 inactivation Effects 0.000 description 5
- 238000007792 addition Methods 0.000 description 4
- 238000005238 degreasing Methods 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 210000004003 subcutaneous fat Anatomy 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 238000009966 trimming Methods 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 241001233037 catfish Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 239000005844 Thymol Substances 0.000 description 1
- 241000132906 Tubificidae Species 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000003975 animal breeding Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 description 1
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 description 1
- 235000007746 carvacrol Nutrition 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229960000790 thymol Drugs 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23K10/10—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
- A23K10/20—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
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
- A23K20/105—Aliphatic or alicyclic compounds
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
-
- 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
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Inorganic Chemistry (AREA)
- Insects & Arthropods (AREA)
- Marine Sciences & Fisheries (AREA)
- Birds (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a phagostimulant composition containing animal protein zymolyte and a preparation method thereof, belonging to the technical field of feed, wherein the phagostimulant composition comprises the following raw materials: animal protein mixture, saccharicterpenin, herba Leonuri extract, herba Moslae extract and fructus Hordei Germinatus. The pig skin enzymolysis material, the saccharicterpenin and the motherwort herb extract are added, and the three materials cooperate to increase the nutrition value, improve the protein utilization rate and promote digestion and absorption, so that the food calling composition prepared by the invention has excellent growth promoting effect; the chicken liver enzymolysis material, the elsholtzia extract and the malt are added, so that the flavor is improved, the palatability is improved, the digestion is improved, the food stagnation is removed, the appetite is increased, and the ingredients complement each other, so that the prepared phagostimulant composition has outstanding phagostimulant performance.
Description
Technical Field
The invention belongs to the technical field of feeds, and particularly relates to a phagostimulant composition containing animal protein zymolyte and a preparation method thereof.
Background
The fish feed is a vital ring in the aquatic animal breeding industry, and the feed with good performance and high benefit can often feed back better effects on aquatic animals. Therefore, in order to improve the performance of fish feed, more and more manufacturers add functional compositions as one of feed raw materials to prepare feed. Conventional fish feeds are generally composed of vegetable raw materials, animal protein raw materials, and other nutritional components, wherein the animal protein raw materials are often products obtained by enzyme treatment of animal proteins, and the animal protein raw materials have simpler molecular structures and can be more easily digested and absorbed by fish. At present, many studies have demonstrated the potential of animal proteolytic digestion in fish feed. However, the existing functional composition containing animal protein zymolyte on the market has poor growth promotion and food calling performance, is difficult to increase the food intake of aquatic animals to fish feed, is more difficult to promote growth and development, and has adverse economic benefit to aquatic animal cultivation. It is therefore particularly important to provide a composition having excellent growth promoting and feeding properties.
Disclosure of Invention
The invention aims at providing a phagostimulant composition containing animal protein zymolyte and a preparation method thereof, and the phagostimulant composition is added with pigskin zymolyte, saccharicterpenin and motherwort extract, and the three components are synergistic, so that the phagostimulant composition prepared by the invention has excellent growth promoting effect from the aspects of increasing nutrition value, improving protein utilization rate and promoting digestion and absorption; the chicken liver enzymolysis material, the elsholtzia extract and the malt are added, so that the prepared phagostimulant composition has outstanding phagostimulant performance and solves the problem of poor phagostimulant and growth promoting effects of the phagostimulant composition in the prior art by starting from the improvement of fragrance, the improvement of palatability, the digestion and the digestion-promoting and appetite-increasing of the elsholtzia extract.
The aim of the invention can be achieved by the following technical scheme:
a phagostimulant composition containing animal protein zymolyte comprises the following raw materials in parts by weight:
as a preferable scheme of the invention, the animal protein mixture consists of pigskin enzymatic hydrolysis material and chicken liver enzymatic hydrolysis material in an equal weight ratio.
As a preferable scheme of the invention, the preparation method of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate specifically comprises the following steps:
a100, respectively preprocessing fresh pigskin and fresh chicken liver to obtain diced pigskin and diced chicken liver for later use;
a200, respectively carrying out post-treatment, breaking into paste and enzymolysis on the diced pigskin and the diced chicken liver to obtain pigskin enzymolysis materials and chicken liver enzymolysis materials.
As a preferred embodiment of the present invention, the pretreatment step in step A100 is specifically
Cleaning fresh pigskin, trimming hair, scraping subcutaneous fat, cleaning fresh chicken liver, scraping fat to obtain primary treated pigskin and primary treated chicken liver respectively, soaking the primary treated pigskin and primary treated chicken liver in sodium chloride solution respectively, scraping skin, degreasing, cleaning with distilled water, cutting into blocks, and airing at room temperature to obtain cut pigskin and cut chicken liver respectively.
As a preferable scheme of the invention, the dosage ratio of the fresh pigskin to the sodium chloride solution is 1g:4-5mL; the dosage ratio of the fresh chicken liver to the sodium chloride solution is 1g:4-5mL; the mass fraction of the sodium chloride solution is 5%; the soaking time is 5-6h, and the liquid is changed 1 time every 2h; the distilled water temperature for washing the distilled water is 30-35 ℃, and the washing times are 3-5 times; the size of the cut pieces was 2X 2cm.
As a preferred embodiment of the present invention, the step a200 specifically includes:
a210, soaking the diced pigskin in sodium bicarbonate solution under stirring at a controlled temperature, cleaning with distilled water after the soaking is finished, then soaking in table vinegar, cleaning with distilled water, soaking the diced pigskin in boiling water after the cleaning is finished, taking out, and crushing into paste to obtain pasty pigskin;
a211, adding acetic acid into pasty pigskin, stirring uniformly, adding pepsin, performing temperature-controlled primary enzymolysis, adjusting the pH of the solution after primary enzymolysis, adding subtilisin, performing temperature-controlled secondary enzymolysis to obtain an enzymolysis product, performing boiling water bath enzyme deactivation, performing speed-controlled centrifugation on the enzymolysis product, taking supernatant, concentrating, and freeze-drying to obtain pigskin enzymolysis product;
and A220, crushing the diced chicken liver into paste, adding deionized water into the paste, carrying out water bath at a controlled temperature for stirring, cooling and maintaining the temperature after stirring is finished, simultaneously adjusting the pH of the solution, adding subtilisin for primary enzymolysis, adjusting the pH of the solution at a controlled temperature after primary enzymolysis, adding trypsin for secondary enzymolysis to obtain an enzymolysis product B, carrying out water bath enzyme deactivation on the enzymolysis product B, carrying out centrifugation at a controlled speed, taking the supernatant, concentrating and freeze-drying to obtain the chicken liver enzymolysis product.
As a preferable scheme of the invention, the dosage ratio of the pork skin, the sodium bicarbonate solution and the table vinegar in the step A210 is 1g:4-5mL:14-16mL; the mass fraction of the sodium bicarbonate solution is 5%; the temperature of the temperature-controlled stirring soaking is 30-35 ℃ and the time is 1-1.5h; the distilled water temperature for washing the distilled water is 30-35 ℃, and the washing times are 3-5 times; the soaking time in the edible vinegar is 0.5-1h; the soaking time in boiling water is 4-5min.
As a preferable scheme of the invention, the dosage ratio of the pigskin paste, acetic acid, pepsin and subtilisin in the step A211 is 1g:14-16mL:23000-25000U:2700-3000U; the primary enzymolysis at the controlled temperature is that the primary enzymolysis at the controlled temperature of 4-5 ℃ is carried out for 15-16 hours, and the mixture is stirred for 5 minutes every 1 hour; the pH value of the regulating solution is regulated by adding 1mol/L sodium hydroxide solution, and the pH value of the regulating solution is=7-8; the temperature-controlled secondary enzymolysis is carried out for 4-5 hours at the temperature of 50-55 ℃; the enzyme deactivation time of the boiling water bath is 10min; the centrifugal speed of the speed-controlled centrifugation is 3800-4000r/min, and the time is 10-12min; the concentration was 1/6 of the volume of the supernatant.
As a preferable scheme of the invention, the dosage ratio of the diced chicken liver, deionized water, subtilisin and trypsin in the step A220 is 1g:18-20mL:23000-25000U:18000-20000U; the temperature of the stirring of the water bath is 85-90 ℃ and the time is 20-25min; the cooling temperature is 50-55 ℃; the pH value of the solution is adjusted by adding 0.05mol/L sodium hydroxide solution, and the pH value of the solution is adjusted to be 7-8; the time of the primary enzymolysis is 1.5-2h; the pH of the temperature-controlled regulating solution is controlled to be 36-38 ℃, and 0.05mol/L sodium hydroxide solution is added to regulate the pH of the solution to be 8; the time of the secondary enzymolysis is 2 hours; the temperature of the water bath enzyme deactivation is 90-95 ℃ and the time is 18-20min; the centrifugal speed of the speed-controlled centrifugation is 3800-4000r/min, and the time is 10-12min; the concentration was 1/6 of the volume of the supernatant.
A method for preparing a phagostimulant composition containing animal protein zymolyte, the method comprising:
s1, crushing malt, sieving, and drying at a controlled temperature to obtain malt crushed materials for later use;
s2, uniformly mixing the pigskin enzymolysis material and the chicken liver enzymolysis material, adding the malt crushed material, the saccharicterpenin, the motherwort extract and the elsholtzia extract, and uniformly stirring and mixing to obtain the phagostimulant composition.
As a preferable scheme of the invention, the sieving in the step S1 is a 100-mesh sieving, and the temperature of the temperature-controlled drying is 70-80 ℃.
The use of a phagostimulant composition comprising an animal protein hydrolysate for preparing a fish feed using the phagostimulant composition as one of the raw materials.
As a preferable scheme of the invention, the addition amount of the phagostimulant composition is 2-2.5% of the total mass of the fish feed.
The invention has the beneficial effects that:
(1) According to the invention, complex enzyme is added into pigskin containing a large amount of collagen for enzymolysis, and the pigskin enzymolysis material after enzymolysis is rich in amino acids such as proline, leucine, threonine, isoleucine and valine and collagen polypeptide, so that the polypeptide and amino acid components in the food calling composition prepared by the invention are improved, and the nutritional value is greatly increased; the saccharicterpenin is added to be matched with pigskin enzymatic hydrolysis material to improve the amino acid balance of feed, improve the protein utilization rate and promote the absorption of nutrient substances; the motherwort extract is added to improve the gastrointestinal tract function of the aquatic animals, promote digestion and absorption and increase the food intake, so that the nutrition utilization rate of the aquatic animals to the food calling composition is improved, and the growth and development of the aquatic animals are further promoted. Namely, the pig skin enzymolysis material, the saccharicterpenin and the motherwort herb extract cooperate to increase the nutrition value, improve the protein utilization rate and promote digestion and absorption, so that the food calling composition prepared by the invention has excellent growth promoting effect.
(2) The chicken liver enzymatic hydrolysis material is added, the chicken liver enzymatic hydrolysis material is rich in polypeptide which is easy to be digested and absorbed by animals, and meanwhile, the nutrition characteristic of chicken livers is maintained; the elsholtzia extract containing thymol, carvacrol and other components is added, so that the flavor of the prepared phagostimulant composition is improved, and the palatability is improved; malt is added, and the malt is used for promoting food digestion, so that the effects of promoting digestion, removing food stagnation and increasing appetite are achieved. Namely, the chicken liver enzymolysis material, the elsholtzia extract and the malt supplement each other to make the prepared phagostimulant composition have outstanding phagostimulant performance from the aspects of improving the fragrance, improving the palatability, promoting digestion, removing food stagnation and increasing appetite.
(3) The invention carries out enzymolysis aiming at different complex enzymes selected by different animal protein sources, thereby effectively increasing the enzymolysis effect. Specifically, the subtilisin and pepsin are used as complex enzymes for enzymolysis of the pigskin, so that the internal enzyme cutting sites of the pigskin protein are increased synergistically, and the enzymolysis effect of the pigskin is improved; the subtilisin and trypsin are used as complex enzymes for enzymolysis of the chicken liver, so that the peptide bonds of the chicken liver protein chain are decomposed in a synergistic way, and the enzymolysis effect of the chicken liver is improved.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The motherwort extract adopted by the invention is purchased from Sian excellent biological technology Co., ltd; the elsholtzia extract is purchased from Shanyang associated peak biotechnology limited liability company; the details are not described in detail later.
Example 1
The preparation method of the animal protein mixture comprises the following steps of:
a100, respectively preprocessing fresh pigskin and fresh chicken liver:
cleaning fresh pigskin, trimming hair, scraping subcutaneous fat, cleaning fresh chicken liver, scraping fat to obtain primary treated pigskin and primary treated chicken liver respectively, soaking the primary treated pigskin and the primary treated chicken liver in sodium chloride solution with the mass fraction of 5% for 5 hours respectively, changing the sodium chloride solution for 1 time every 2 hours during the soaking, scraping skin, degreasing, cleaning after the soaking is finished, cleaning for 3 times by using distilled water with the temperature of 33 ℃, cutting into blocks with the length of 2 multiplied by 2cm, airing at room temperature to obtain diced pigskin and diced chicken liver respectively for later use;
the dosage ratio of the fresh pigskin to the sodium chloride solution is 1g to 5mL; the dosage ratio of the fresh chicken liver to the sodium chloride solution is 1g to 4mL;
a200, respectively carrying out post-treatment, breaking into paste and enzymolysis on the diced pigskin and the diced chicken liver:
a210, soaking the diced pig skin for standby in the step A100 in 5% sodium bicarbonate solution with the mass fraction at 35 ℃ under stirring for 1h, washing with distilled water at 33 ℃ for 5 times after the soaking is finished, soaking in table vinegar for 0.5h, washing with distilled water at 30 ℃ for 5 times, soaking the diced pig skin in boiling water for 5min after the washing is finished, taking out, and crushing into paste to obtain pasty pig skin for standby;
the dosage ratio of the diced pigskin to the sodium bicarbonate solution to the table vinegar is 1g to 5mL to 14mL;
a211, adding acetic acid into the pasty pigskin prepared in the step A210, uniformly stirring, adding pepsin, controlling the temperature to be 4 ℃ for enzymolysis for 16 hours, stirring for 5 minutes every 1 hour, adding 1mol/L sodium hydroxide solution after primary enzymolysis to adjust the pH=7, adding subtilisin, controlling the temperature to be 55 ℃ for secondary enzymolysis for 4.5 hours to obtain an enzymolysis product, inactivating enzyme in a boiling water bath for 10 minutes, controlling the speed to be 3800r/min after enzyme inactivation, centrifuging for 11 minutes, taking the supernatant after centrifugation, concentrating the supernatant to 1/6 of the original supernatant volume, and freeze-drying to obtain the pigskin enzymolysis product;
the dosage ratio of the pigskin paste, the acetic acid, the pepsin and the subtilisin is 1g to 15mL to 25000U to 2700U;
and A220, crushing the diced chicken liver for standby in the step A100 into paste, adding deionized water, controlling the temperature to be 85 ℃ and stirring for 25min, cooling to 50 ℃ after stirring, keeping the temperature, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 7, adding subtilisin to perform primary enzymolysis for 1.5h after the adjustment, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 8 after the primary enzymolysis at 36 ℃, adding trypsin to perform secondary enzymolysis for 2h after the adjustment, obtaining an enzymolysis product B, inactivating enzyme of the enzymolysis product B for 18min at 90 ℃ in water bath, controlling the speed to be 4000r/min after enzyme inactivation, centrifuging for 12min, taking supernatant after centrifugation, concentrating the supernatant to 1/6 of the original supernatant volume, and freeze-drying to obtain the chicken liver enzymolysis product.
The dosage ratio of the diced chicken liver to deionized water to the subtilisin to the trypsin is 1g to 20mL to 23000U to 19000;
taking supernatant after enzyme deactivation and centrifugation, detecting the degree of proteolysis (DH,%) and taking the result as detection and evaluation of enzymolysis effect, wherein the degree of proteolysis (DH,%) = (ammonia-state nitrogen mass in the supernatant/total nitrogen mass in the sample) ×100%;
through detection, dh=20.85% of the pigskin enzymatic hydrolysate in the present embodiment; the degree of hydrolysis of the chicken liver enzymatic hydrolysate was DH (%) =46.21%.
Example 2
The preparation method of the animal protein mixture comprises the following steps of:
a100, respectively preprocessing fresh pigskin and fresh chicken liver:
cleaning fresh pigskin, trimming hair, scraping subcutaneous fat, cleaning fresh chicken liver, scraping fat to obtain primary treated pigskin and primary treated chicken liver respectively, soaking the primary treated pigskin and the primary treated chicken liver in sodium chloride solution with the mass fraction of 5% for 6 hours respectively, changing the sodium chloride solution for 1 time every 2 hours during the soaking, scraping skin, degreasing, cleaning after the soaking is finished, cleaning for 5 times with distilled water with the temperature of 30 ℃, cutting into blocks with the length of 2 multiplied by 2cm, airing at room temperature to obtain diced pigskin and diced chicken liver respectively for later use;
the dosage ratio of the fresh pigskin to the sodium chloride solution is 1g to 4mL; the dosage ratio of the fresh chicken liver to the sodium chloride solution is 1g to 4.5mL;
a200, respectively carrying out post-treatment, breaking into paste and enzymolysis on the diced pigskin and the diced chicken liver:
a210, soaking the diced pig skin for standby in the step A100 in 5% sodium bicarbonate solution with the temperature controlled at 30 ℃ for 1h under stirring, washing with distilled water at 30 ℃ for 3 times after soaking, soaking in table vinegar for 1h, washing with distilled water at 35 ℃ for 3 times, soaking the diced pig skin in boiling water for 4min after washing, taking out, and crushing into paste to obtain pasty pig skin for standby;
the dosage ratio of the diced pigskin to the sodium bicarbonate solution to the table vinegar is 1g:4mL:15mL;
a211, adding acetic acid into the pasty pigskin prepared in the step A210, uniformly stirring, adding pepsin, controlling the temperature to be 5 ℃ for enzymolysis for 15 hours, stirring for 5 minutes every 1 hour, adding 1mol/L sodium hydroxide solution after primary enzymolysis to adjust the pH=7, adding subtilisin, controlling the temperature to be 50 ℃ for secondary enzymolysis for 4 hours to obtain an enzymolysis product, inactivating enzyme in a boiling water bath for 10 minutes, controlling the speed to be 4000r/min for centrifugation for 10 minutes after enzyme inactivation, taking the supernatant after centrifugation, concentrating the supernatant to 1/6 of the volume of the original supernatant, and freeze-drying to obtain the pigskin enzymolysis product;
the dosage ratio of the pigskin paste, the acetic acid, the pepsin and the subtilisin is 1g to 15mL to 23000U to 2850U;
and A220, crushing the diced chicken liver for standby in the step A100 into paste, adding deionized water, controlling the temperature to 88 ℃ and stirring in a water bath for 20min, cooling to 53 ℃ after stirring, keeping the temperature, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 8, adding subtilisin to perform primary enzymolysis for 2h after the adjustment, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 8 after the primary enzymolysis, adding trypsin to perform secondary enzymolysis for 2h after the adjustment, obtaining an enzymolysis product B, inactivating enzyme of the enzymolysis product B in a water bath at 93 ℃ for 19min, controlling the speed to 3800r/min after enzyme inactivation, centrifuging for 11min, taking supernatant after centrifugation, concentrating the supernatant to 1/6 of the original supernatant volume, and freeze-drying to obtain the chicken liver enzymolysis product.
The dosage ratio of the diced chicken liver to deionized water to the subtilisin to the trypsin is 1g to 18mL to 25000U to 20000U;
taking supernatant after enzyme deactivation and centrifugation, detecting the degree of proteolysis (DH,%) and taking the result as detection and evaluation of enzymolysis effect, wherein the degree of proteolysis (DH,%) = (ammonia-state nitrogen mass in the supernatant/total nitrogen mass in the sample) ×100%;
through detection, dh=17.39% of pigskin enzymatic hydrolysate in the present embodiment; the degree of hydrolysis of the chicken liver enzymatic hydrolysate was DH (%) = 46.09%.
Example 3
The preparation method of the animal protein mixture comprises the following steps of:
a100, respectively preprocessing fresh pigskin and fresh chicken liver:
cleaning fresh pigskin, trimming hair, scraping subcutaneous fat, cleaning fresh chicken liver, scraping fat to obtain primary treated pigskin and primary treated chicken liver respectively, soaking the primary treated pigskin and the primary treated chicken liver in sodium chloride solution with the mass fraction of 5% for 5.5h respectively, changing the sodium chloride solution for 1 time every 2h during the soaking, scraping skin, degreasing, cleaning after the soaking is completed, cleaning for 4 times by using distilled water with the temperature of 35 ℃, cutting into blocks with the length of 2 multiplied by 2cm, airing at room temperature to obtain diced pigskin and diced chicken liver respectively for standby;
the dosage ratio of the fresh pigskin to the sodium chloride solution is 1g to 4.5mL; the dosage ratio of the fresh chicken liver to the sodium chloride solution is 1g to 5mL;
a200, respectively carrying out post-treatment, breaking into paste and enzymolysis on the diced pigskin and the diced chicken liver:
a210, soaking the diced pig skin for standby in the step A100 in a sodium bicarbonate solution with the mass fraction of 5% at the temperature of 32 ℃ for 1.5 hours under stirring, washing with distilled water with the temperature of 35 ℃ for 4 times after the soaking is finished, soaking in table vinegar for 1 hour, washing with distilled water with the temperature of 32 ℃ for 4 times, soaking the diced pig skin in boiling water for 4.5 minutes after the washing is finished, taking out, and crushing into paste to obtain pasty pig skin for standby;
the dosage ratio of the diced pigskin to the sodium bicarbonate solution to the table vinegar is 1g:4.5mL:16mL;
a211, adding acetic acid into the pasty pigskin prepared in the step A210, uniformly stirring, adding pepsin, controlling the temperature to be 4 ℃ for enzymolysis for 15 hours, stirring for 5 minutes every 1 hour, adding 1mol/L sodium hydroxide solution after primary enzymolysis to adjust the pH value of the solution to be 8, adding subtilisin, controlling the temperature to be 53 ℃ for secondary enzymolysis for 5 hours to obtain an enzymolysis product, carrying out boiling water bath enzyme deactivation on the enzymolysis product for 10 minutes, controlling the speed to be 3900r/min for centrifugation for 12 minutes after enzyme deactivation, taking the supernatant after centrifugation, concentrating the supernatant to 1/6 of the original supernatant volume, and freeze-drying to obtain the pigskin enzymolysis product;
the dosage ratio of the pigskin paste, the acetic acid, the pepsin and the subtilisin is 1g to 16mL to 24000U to 3000U;
and A220, crushing the diced chicken liver for standby in the step A100 into paste, adding deionized water, controlling the temperature to 90 ℃ and stirring in a water bath for 23min, cooling to 55 ℃ after stirring, keeping the temperature, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 8, adding subtilisin to perform primary enzymolysis for 2h after the adjustment, adding 0.05mol/L sodium hydroxide solution to adjust the pH value of the solution to be 8 after the primary enzymolysis, controlling the temperature to 37 ℃ and adding trypsin to perform secondary enzymolysis for 2h after the adjustment, obtaining an enzymolysis product B, inactivating the enzyme of the enzymolysis product B in a water bath at 95 ℃ for 20min, controlling the speed to 3900r/min after enzyme inactivation, centrifuging for 10min, taking supernatant after centrifugation, concentrating the supernatant to 1/6 of the original supernatant volume, and freeze-drying to obtain the chicken liver enzymolysis product.
The dosage ratio of the diced chicken liver to deionized water to the subtilisin to the trypsin is 1g to 19mL to 24000U to 18000U;
taking supernatant after enzyme deactivation and centrifugation, detecting the degree of proteolysis (DH,%) and taking the result as detection and evaluation of enzymolysis effect, wherein the degree of proteolysis (DH,%) = (ammonia-state nitrogen mass in the supernatant/total nitrogen mass in the sample) ×100%;
through detection, dh=17.06% of pigskin enzymatic hydrolysate in the present embodiment; the degree of hydrolysis of the chicken liver enzymatic hydrolysate was DH (%) =45.83%.
Comparative example 1
In contrast to example 1, no pepsin was added in step A211 of comparative example 1, whereas no subtilisin was added in step A220 of comparative example 1, and the remaining operation steps and the amounts of raw materials added were unchanged.
Taking supernatant after enzyme deactivation and centrifugation, detecting the degree of proteolysis (DH,%) and taking the result as detection and evaluation of enzymolysis effect, wherein the degree of proteolysis (DH,%) = (ammonia-state nitrogen mass in the supernatant/total nitrogen mass in the sample) ×100%;
through detection, dh=15.06% of pigskin enzymatic hydrolysate in the present embodiment; the degree of hydrolysis of the chicken liver enzymatic hydrolysate was DH (%) =37.94%.
Comparative example 2
In contrast to example 1, no subtilisin was added in step A211 of comparative example 2, but no trypsin was added in step A220 of comparative example 2, and the remaining operating steps and the amounts of raw materials added were unchanged.
Taking supernatant after enzyme deactivation and centrifugation, detecting the degree of proteolysis (DH,%) and taking the result as detection and evaluation of enzymolysis effect, wherein the degree of proteolysis (DH,%) = (ammonia-state nitrogen mass in the supernatant/total nitrogen mass in the sample) ×100%;
through detection, dh=14.57% of pigskin enzymatic hydrolysate in the present example; the degree of hydrolysis of the chicken liver enzymatic hydrolysate was DH (%) = 35.08%.
Example 4
A phagostimulant composition containing animal protein zymolyte comprises the following raw materials in parts by weight:
the animal protein mixture consists of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the embodiment 1 in an equal weight ratio, namely 10 weight parts of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the embodiment 1.
The preparation method of the phagostimulant composition comprises the following steps:
s1, crushing malt, sieving with a 100-mesh sieve, and drying at the temperature of 80 ℃ to obtain malt crushed material for later use;
s2, uniformly mixing the pigskin enzymolysis material and the chicken liver enzymolysis material prepared in the embodiment 1, adding malt crushed material, saccharicterpenin, motherwort extract and elsholtzia extract, and uniformly stirring and mixing to obtain the phagostimulant composition.
The phagostimulant composition prepared in the embodiment is applied to preparing fish feed, and the phagostimulant composition accounts for 2.5% of the fish feed.
Example 5
A phagostimulant composition containing animal protein zymolyte comprises the following raw materials in parts by weight:
the animal protein mixture consists of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the example 3 in an equal weight ratio, namely 7.5 weight parts of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the example 3.
The preparation method of the phagostimulant composition comprises the following steps:
s1, crushing malt, sieving with a 100-mesh sieve, and drying at a temperature of 75 ℃ to obtain malt crushed material for later use;
s2, uniformly mixing the pigskin enzymolysis material and the chicken liver enzymolysis material prepared in the embodiment 3, adding malt crushed material, saccharicterpenin, motherwort extract and elsholtzia extract, and uniformly stirring and mixing to obtain the phagostimulant composition.
The phagostimulant composition prepared in the embodiment is applied to preparing fish feed, and the phagostimulant composition accounts for 2.2% of the fish feed.
Example 6
A phagostimulant composition containing animal protein zymolyte comprises the following raw materials in parts by weight:
the animal protein mixture consists of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the example 2 in an equal weight ratio, namely 12 weight parts of the pigskin enzymatic hydrolysate and the chicken liver enzymatic hydrolysate prepared in the example 2.
The preparation method of the phagostimulant composition comprises the following steps:
s1, crushing malt, sieving with a 100-mesh sieve, and drying at a temperature of 70 ℃ to obtain malt crushed material for later use;
s2, uniformly mixing the pigskin enzymolysis material and the chicken liver enzymolysis material prepared in the embodiment 2, adding malt crushed material, saccharicterpenin, motherwort extract and elsholtzia extract, and uniformly stirring and mixing to obtain the phagostimulant composition.
The phagostimulant composition prepared in the embodiment is applied to preparing fish feed, and the phagostimulant composition accounts for 2% of the fish feed.
Comparative examples 3 to 5
Compared with example 4, the difference is that the parts by weight of the pigskin enzymolysis material, the saccharicterpenin and the motherwort extract prepared in the example 1 in the comparative examples 3-5 are shown in the table 1, and the rest operation steps and the raw material addition amount are unchanged.
TABLE 1
Test example 1
Catfish fries which are purchased in the same batch and have good vitality, the weight is 2-2.5g (the average weight is 2.2 g) and the body length is 5-5.3cm (the average body length is 5.1 cm) are adopted, and the catfish fries are randomly divided into 6 square pools with the side length of 1.5m, and 120 tails are arranged in each pool; after the fries enter the pond, feeding tubificidae and fresh surimi for continuous 7 days of domestication, wherein the dry weight of the fed baits in the domestication period accounts for 4% of the feeding amount in the whole cultivation period. After the domestication is finished, the fish feeds prepared in examples 4-6 and comparative examples 3-5 are respectively fed into 6 pools, and the fish feeds are fed at regular intervals for 3 times per day (8:00, 12:00 and 17:00), and the satiety is achieved. Removing feces every day, sucking out residual bait before feeding, changing water once, aerating and aerating for 24 hours every day to ensure that dissolved oxygen is kept above 4.0mg/L, wherein test water is tap water with sufficient aeration, the water temperature is 20-23 ℃, the test period is 140d, and the survival rate and average weight of catfish in each pool are checked after the test is completed; the results are shown in Table 2.
TABLE 2
| Remaining mantissa (tail) | Survival (%) | Average body weight (g/tail) | |
| Example 1 | 112 | 93.33 | 421 |
| Example 2 | 110 | 91.67 | 417 |
| Example 3 | 109 | 90.83 | 412 |
| Comparative example 3 | 91 | 75.83 | 308 |
| Comparative example 4 | 102 | 85.00 | 332 |
| Comparative example 5 | 98 | 81.67 | 316 |
As can be seen from Table 2, the phagostimulant compositions of the present invention have excellent growth-promoting effects. Because the pig skin enzymolysis material, the saccharicterpenin and the motherwort herb extract are added, the three are synergistic, and the synergistic effect starts from increasing the nutrition value, improving the protein utilization rate and promoting digestion and absorption, so that the phagostimulant composition prepared by the invention has excellent growth promoting effect.
Comparative examples 6 to 8
Compared with example 4, the difference is that the parts by weight of the chicken liver enzymatic hydrolysate, the elsholtzia extract and the malt prepared in example 1 of comparative examples 6-8 are shown in Table 3, and the rest of the operation steps and the addition amount of the raw materials are unchanged.
TABLE 3 Table 3
Test example 2
(1) Experimentally: in a certain branched river in the south sea area of the bergamot, guangdong province, wherein the river mainly takes mountain-area fish as a main part; a fish collecting sieve is arranged in a river section with the water depth of about 35cm and the river bottom mainly comprising sand and stones, and inverted beards are required to be arranged in a fish inlet of the fish collecting sieve to prevent fish entering the fish collecting sieve from escaping.
(2) The testing method comprises the following steps: digging 36 pits which just put down the fish-collecting sieve in a test place and putting down the fish-collecting sieve, covering the fish-collecting sieve with sand and stone at the peripheral side of the fish-collecting sieve while ensuring that the inverted beard opening of the fish-collecting sieve is free of shielding, burying 36 fish-collecting sieves in a Latin square array 6X 6 arrangement, wherein the distance between each fish-collecting sieve is required to be 2m, then putting fish feeds prepared in examples 4-6 and comparative examples 6-8 with the same quality into 36 fish-collecting sieves by 36 operators at the same time according to the Latin square array 6X 6 arrangement, wherein the arrangement of the 36 fish-collecting sieves is as shown in Table 4 (experimental errors can be reduced when the 36 operators put in the fish feeds at the same time, and the influence caused by position difference can be reduced by the Latin square array arrangement):
latin square arrangement is as shown in Table 4:
TABLE 4 Table 4
Starting timing after feeding, collecting fish sieves after 15min, respectively recording the number (mantissa) of fish in the fish sieves, calculating which fish feed attracts more fish to induce feeding, and reacting the inducing feeding result, wherein the test result is shown in Table 5;
TABLE 5
As is clear from the total of Table 5, the fish feeds prepared in examples 4 to 6 attract 133, 129 and 126 fish, respectively, and the fish feeds prepared in comparative examples 6 to 8 attract 88, 97 and 106 fish, respectively, and thus, the enzymatic phagostimulant prepared in the present invention has an outstanding phagostimulant performance. This is because the invention adds chicken liver enzymolysis material, elsholtzia extract and malt, and starts with improving the fragrance, improving the palatability, promoting digestion, removing food stagnation and increasing appetite, and supplements each other, so that the prepared phagostimulant composition has outstanding phagostimulant performance.
In the description of the present specification, the descriptions of the terms "one embodiment," "example," "specific example," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is merely illustrative and explanatory of the invention, as various modifications and additions may be made to the particular embodiments described, or in a similar manner, by those skilled in the art, without departing from the scope of the invention or exceeding the scope of the invention as defined in the claims.
Claims (10)
1. The phagostimulant composition containing the animal protein zymolyte is characterized by comprising the following raw materials in parts by weight:
2. the phagostimulant composition containing animal protein hydrolysates of claim 1, wherein the animal protein mixture is composed of pigskin enzymatic hydrolysate and chicken liver enzymatic hydrolysate in an equal weight ratio.
3. The phagostimulant composition containing animal proteolytic substances according to claim 2, characterized in that said preparation method of pigskin enzymatic hydrolysate and chicken liver enzymatic hydrolysate comprises the following steps:
a100, respectively preprocessing fresh pigskin and fresh chicken liver to obtain diced pigskin and diced chicken liver for later use;
a200, respectively carrying out post-treatment, breaking into paste and enzymolysis on the diced pigskin and the diced chicken liver to obtain pigskin enzymolysis materials and chicken liver enzymolysis materials.
4. A phagostimulant composition containing animal protein hydrolysates according to claim 3, wherein said step a200 is specifically:
a210, soaking the diced pigskin in sodium bicarbonate solution under stirring at a controlled temperature, cleaning with distilled water after the soaking is finished, then soaking in table vinegar, cleaning with distilled water, soaking the diced pigskin in boiling water after the cleaning is finished, taking out, and crushing into paste to obtain pasty pigskin;
a211, adding acetic acid into pasty pigskin, stirring uniformly, adding pepsin, performing temperature-controlled primary enzymolysis, adjusting the pH of the solution after primary enzymolysis, adding subtilisin, performing temperature-controlled secondary enzymolysis to obtain an enzymolysis product, performing boiling water bath enzyme deactivation, performing speed-controlled centrifugation on the enzymolysis product, taking supernatant, concentrating, and freeze-drying to obtain pigskin enzymolysis product;
and A220, crushing the diced chicken liver into paste, adding deionized water into the paste, carrying out water bath at a controlled temperature for stirring, cooling and maintaining the temperature after stirring is finished, simultaneously adjusting the pH of the solution, adding subtilisin for primary enzymolysis, adjusting the pH of the solution at a controlled temperature after primary enzymolysis, adding trypsin for secondary enzymolysis to obtain an enzymolysis product B, carrying out water bath enzyme deactivation on the enzymolysis product B, carrying out centrifugation at a controlled speed, taking the supernatant, concentrating and freeze-drying to obtain the chicken liver enzymolysis product.
5. The animal protein hydrolysate containing phagostimulant composition of claim 4, wherein said cut pigskin of step a210, sodium bicarbonate solution and vinegar are used in a ratio of 1g:4-5ml:14-16mL.
6. The animal protein hydrolysate containing phagostimulant composition of claim 4, wherein the pasty pigskin of step a211, acetic acid, pepsin and subtilisin are used in a ratio of 1g:14-16ml:23000-25000u:2700-3000U; the primary enzymolysis at the controlled temperature is that the primary enzymolysis at the controlled temperature of 4-5 ℃ is carried out for 15-16 hours, and the mixture is stirred for 5 minutes every 1 hour; the temperature-controlled secondary enzymolysis is carried out for 4-5 hours at the temperature of 50-55 ℃; the enzyme deactivation time of the boiling water bath is 10min.
7. The animal protein hydrolysate containing phagostimulant composition of claim 4, wherein the use amount ratio of diced chicken liver, deionized water, subtilisin and trypsin of step a220 is 1g:18-20ml:23000-25000u:18000-20000U; the time of the primary enzymolysis is 1.5-2h; the time of the secondary enzymolysis is 2 hours; the temperature of the water bath enzyme deactivation is 90-95 ℃ and the time is 18-20min.
8. A process for the preparation of a phagostimulant composition containing an animal protein hydrolysate according to any one of claims 2 to 7, characterized in that said process comprises:
s1, crushing malt, sieving, and drying at a controlled temperature to obtain malt crushed materials for later use;
s2, uniformly mixing the pigskin enzymolysis material and the chicken liver enzymolysis material, adding the malt crushed material, the saccharicterpenin, the motherwort extract and the elsholtzia extract, and uniformly stirring and mixing to obtain the phagostimulant composition.
9. The method of claim 8, wherein the step S1 is performed by sieving with 100 mesh sieve, and the temperature-controlled oven-drying is performed at 70-80deg.C.
10. Use of a phagostimulant composition comprising an animal protein hydrolysate according to any one of claims 2 to 7 for the preparation of a fish feed using the phagostimulant composition as one of the raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311654257.4A CN117461718A (en) | 2023-12-05 | 2023-12-05 | Food calling composition containing animal protein zymolyte and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311654257.4A CN117461718A (en) | 2023-12-05 | 2023-12-05 | Food calling composition containing animal protein zymolyte and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117461718A true CN117461718A (en) | 2024-01-30 |
Family
ID=89639772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311654257.4A Pending CN117461718A (en) | 2023-12-05 | 2023-12-05 | Food calling composition containing animal protein zymolyte and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117461718A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632412A (en) * | 2009-08-06 | 2010-01-27 | 江苏省江大绿康生物工程技术研究有限公司 | Compound aquatic product attractant and processing method thereof |
| CN109925429A (en) * | 2019-04-16 | 2019-06-25 | 江西正邦动物保健品有限公司 | A kind of compound Chinese medicinal preparation and preparation method thereof improving sow reproductive performance |
| CN115606720A (en) * | 2022-10-21 | 2023-01-17 | 佛山市顺德区旺海饲料实业有限公司 | Prefabricated low-starch domesticated soft pellet feed for mandarin fish and preparation method thereof |
| CN115777833A (en) * | 2022-12-27 | 2023-03-14 | 广东益鲜美生物科技有限公司 | Food calling composition and preparation method thereof |
| CN116898032A (en) * | 2023-07-25 | 2023-10-20 | 广州微特加生物工程有限公司 | Feed additive containing baohuoside glucan and preparation method and application thereof |
-
2023
- 2023-12-05 CN CN202311654257.4A patent/CN117461718A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632412A (en) * | 2009-08-06 | 2010-01-27 | 江苏省江大绿康生物工程技术研究有限公司 | Compound aquatic product attractant and processing method thereof |
| CN109925429A (en) * | 2019-04-16 | 2019-06-25 | 江西正邦动物保健品有限公司 | A kind of compound Chinese medicinal preparation and preparation method thereof improving sow reproductive performance |
| CN115606720A (en) * | 2022-10-21 | 2023-01-17 | 佛山市顺德区旺海饲料实业有限公司 | Prefabricated low-starch domesticated soft pellet feed for mandarin fish and preparation method thereof |
| CN115777833A (en) * | 2022-12-27 | 2023-03-14 | 广东益鲜美生物科技有限公司 | Food calling composition and preparation method thereof |
| CN116898032A (en) * | 2023-07-25 | 2023-10-20 | 广州微特加生物工程有限公司 | Feed additive containing baohuoside glucan and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111642648B (en) | High-protein dog snack cat snack and preparation method thereof | |
| CN106260550A (en) | A kind of fish peptide powder and preparation method thereof | |
| CN112352871A (en) | Preparation technology of marine fish paste peptide and application of marine fish paste peptide in aquatic feed | |
| CN106854232B (en) | Preparation method and application of bone marrow protein | |
| CN112352870A (en) | Preparation method of marine fish peptide suitable for piglet daily feed | |
| CN106036200A (en) | High-efficient environmentally-friendly feed for quasipaa spinosa and preparation method of high-efficient environmentally-friendly feed | |
| CN105851682A (en) | Method for processing leftovers through aquatic products to prepare aquatic feed phagostimulant | |
| CN101283728A (en) | Method for producing the fermented protein feedstuff by fermenting the animals and plants such as clamworm using multi-strains | |
| CN111202231B (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| CN108588053A (en) | Animal protein hydrolyzes specific enzyme and preparation method thereof | |
| CN112553033A (en) | Formula and production process of liver-protecting giant salamander liver peptide wine | |
| CN1907082A (en) | Protein raw material for replacing fish meal and making method thereof | |
| CN105876211A (en) | Pig feed additive capable of reducing fat deposition of meat | |
| CN117461718A (en) | Food calling composition containing animal protein zymolyte and preparation method thereof | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
| RU2464790C1 (en) | Cooked horse sausages production method | |
| RU2388318C1 (en) | Method of fodder product preparation | |
| CN114246270A (en) | Low-temperature baked pet food and production process thereof | |
| CN109097428B (en) | Preparation method of fish protein peptide | |
| CN112825983A (en) | Compound traditional Chinese medicine additive, fish compound feed and preparation method and application thereof | |
| RU2372790C1 (en) | Method of obtaining fodder based on protein hydrolysate | |
| RU2133097C1 (en) | Method of preparing food addition "vitapeptid", food addition "vitapeptid" | |
| CN111557416A (en) | barley-Ruoye fish preserved fruit and preparation method thereof | |
| CN111084347A (en) | High-dietary-fiber fish meat ham sausage and preparation method thereof | |
| KR20210088817A (en) | Fish feed using bass and bluegill and manufacturing method thereof |
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 |