CN1217587C - Pet animal deodourizing type biscuit and its processing technology - Google Patents
Pet animal deodourizing type biscuit and its processing technology Download PDFInfo
- Publication number
- CN1217587C CN1217587C CN031528996A CN03152899A CN1217587C CN 1217587 C CN1217587 C CN 1217587C CN 031528996 A CN031528996 A CN 031528996A CN 03152899 A CN03152899 A CN 03152899A CN 1217587 C CN1217587 C CN 1217587C
- Authority
- CN
- China
- Prior art keywords
- weight
- biscuit
- deoderizing
- pet
- parts
- 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.)
- Expired - Fee Related
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 59
- 238000012545 processing Methods 0.000 title claims abstract description 14
- 241001465754 Metazoa Species 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 239000006041 probiotic Substances 0.000 claims abstract description 15
- 235000018291 probiotics Nutrition 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 8
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000010457 zeolite Substances 0.000 claims abstract description 8
- 241000194032 Enterococcus faecalis Species 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 230000000243 photosynthetic effect Effects 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 39
- 238000000855 fermentation Methods 0.000 claims description 35
- 230000004151 fermentation Effects 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 20
- 238000005096 rolling process Methods 0.000 claims description 16
- 238000004904 shortening Methods 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 230000000529 probiotic effect Effects 0.000 claims description 13
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 108010068370 Glutens Proteins 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 235000019155 vitamin A Nutrition 0.000 claims description 6
- 239000011719 vitamin A Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 229940045997 vitamin a Drugs 0.000 claims description 6
- 241000186046 Actinomyces Species 0.000 claims description 5
- 241000193755 Bacillus cereus Species 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 229930003270 Vitamin B Natural products 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 230000004888 barrier function Effects 0.000 claims description 5
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 5
- 230000008520 organization Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
- 235000019156 vitamin B Nutrition 0.000 claims description 5
- 239000011720 vitamin B Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- -1 dry ferment Chemical compound 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000007668 thin rolling process Methods 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 12
- 229910021529 ammonia Inorganic materials 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000193830 Bacillus <bacterium> Species 0.000 abstract 1
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 241001446247 uncultured actinomycete Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 239000007789 gas Substances 0.000 description 7
- 210000003608 fece Anatomy 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000446 fuel Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000201295 Euphrasia Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229940085298 biotin 10 mg Drugs 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- ZFRKQXVRDFCRJG-UHFFFAOYSA-N skatole Natural products C1=CC=C2C(C)=CNC2=C1 ZFRKQXVRDFCRJG-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Abstract
The present invention relates to an ingredient of a pet food and processing technology thereof, more specifically an ingredient of a pet deodorization type biscuit and processing technology thereof. The purposes that bacteria is used to prevent bacteria, animal intestinal tract micro ecological balance is adjusted and diseases of digestive tracts are restrained can be achieved by adding a certain amount of effective components at least comprising probiotics and zeolite powder of lactic acid bacteria, bifidobacterium, waxy bacillus, photosynthetic bacteria, yeast, actinomycete and streptococcus faecalis in theingredient of the pet food, the occurrence of ammonia is obviously reduced, the nasty smell is eliminated, and the pollution of pet excrement and self peculiar smell to surrounding environment is eliminated radically from a source.
Description
Technical field: the present invention relates to a kind of batching and processing technology thereof of pet food, the batching and the processing technology of the pet deoderizing biscuit of more specifically saying so.
Background technology: along with expanding economy, growth in the living standard, people's life is variation day by day, requirement to quality of life not only rests on the material requisite, no matter simultaneously cultural life is also had higher pursuit, therefore, be abroad or domestic, pet has entered popular family more and more, the consideration of pets and understandingly brought joy for many people.But increase along with feeding volume, thing followed negative effect also manifests gradually, it is the influence of pet excrement and the peculiar smell of self to surrounding environment, contain ammonia in the pet excrement, hydrogen sulfide, methane, organic acid, scatol, gases such as amine, these gases mix the foul gas that generation is begun to detest the people, therefore, people seek the method for eliminating these dusty gas all the time by every possible means, usual method has a common shortcoming at present, promptly all be a kind of processing afterwards that the excreta that contains dusty gas is carried out, all can not avoid distributing of dusty gas before handling with in the processing procedure, both taken manpower, take material resources again, fundamentally pollution abatement.
Summary of the invention: purpose of the present invention provides a kind of pet deoderizing biscuit and processing technology thereof.Adopt this pet deoderizing biscuit to feed pet, the dusty gas that is contained in the excreta of pet is reduced widely, pollute thereby fundamentally remove.
Pet deoderizing biscuit of the present invention, main batching comprises flour, shortening, sugar, glucose, salt, dry ferment, sodium bicarbonate, He Shui, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also adds is furnished with 0.1～0.2 part of weight probiotic, and the active ingredient of described probiotic comprises lactic acid bacteria, Bifidobacterium Bifidum, Bacillus cereus, photosynthetic bacteria, saccharomycete, actinomyces, streptococcus fecalis at least.
Further improvement of the present invention is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add is furnished with 1～2 part of weight zeolite powder.
Further improvement of the present invention is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add is furnished with 1～3 part of weight Fructus Hordei Germinatus and 3～5 parts of weight xylitols.
Further improvement of the present invention, it is characterized in that: its final relatively 100 parts of weight flour use amounts of preparing burden, described pet deoderizing biscuit also add be furnished with 10～20 parts of weight shortenings, 20～30 parts of weight sugars, 1～2 portion of weight salt, 0.3～0.5 part of weight dry ferment, 0.5～1 part of weight sodium bicarbonate and 28～30 parts of weight water.
Further improvement of the present invention, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add be furnished with 0～8 portion of weight whole milk powder, 0～8 portion of weight egg, 0～5 part of weight glucose and 0.1～0.2 part of weight B B-complex, described B B-complex comprises vitamin A, vitamin E, vitamin C, vitamin B compound at least.
The processing technology of pet deoderizing biscuit is as follows: it is characterized in that: described processing technology comprises the steps:
A, middle kind of dough are transferred powder:
With final flour use amount is 100, get part weight water stirring of part weight glucose+22～25, part weight dry ferment+0～5, part weight shortening+0.3～0.5,40～60 parts of weight high-strength flour+4～6 earlier, enter fermenting cellar then and ferment to the gluten fracture and kind dough in obtaining till dough is fallen down;
B, interarea group transfer powder:
Above-mentioned part weight xylitol+1～3, part weight zeolite powder+3～5, part weight sodium bicarbonate+1～2, part weight probiotic+0.5～1, part weight salt+0.1～0.2, part weight egg+1～2, part weight whole milk powder+0～8, part weight sugar+0～8, part weight shortening+20～30, part weight weak strength flour+6～14, middle kind of dough+60～40 part weight Fructus Hordei Germinatus+0.1～0.2 B B-complex+3～5 part weight water that ferments is stirred the accent powder, enter again fermenting cellar fermentation to light finger by the dough top recessed after, negative area can recover between 2～4S, thereby obtains interarea group;
C, rolling
Through rolling the gluten organization ruleization of dough, laminarization are arranged the interarea group that obtains;
D, roller are cut into type
To carrying out the biscuit that rolling is cut into required form through the dough after the rolling;
E, baking
The biscuit that pair roller is cut into type is baked to moisture content in 2～6%;
F, cooling
The biscuit of above-mentioned baking is cooled to 35～40 ℃;
G, packing
With above-mentioned cooled finished product with barrier material bag distribution packagings such as aluminium foil or polythene film bags.
Adopt above-mentioned pet deoderizing biscuit to feed pet, because every gram probiotic contains the multienzyme probiotics of movable bacteria group and micro ecological active enzyme combination about 30,000,000,000, with bacterium system bacterium, adjusting animal intestinal microecological balance, inhibition disease of digestive tract, can obviously reduce generation, the elimination stink of ammonia.In biscuit, add join zeolite powder after, but food and extend is in the alimentary canal time of staying, enlarge absorption area, strengthen suction-operated, can further improve pet excrement and self peculiar smell, the adding of xylitol and Fructus Hordei Germinatus, can eliminate and remove the pet's oral cavity peculiar smell, prevent carious tooth, make eye bright increase look, promoting to regulate the flow of vital energy helps digestion, helps spleen to be good for the stomach, to improve immunity.We have carried out the contrast experiment for this reason, experiment has been selected quite healthy normal 24 dogs of body weight altogether for use and it has been divided into two groups, one group as experimental group, another group is group in contrast, second day breakfast begins to feed on an empty stomach, control group adopts existing common pet biscuit feeding, experimental group adopts deoderizing biscuit feeding, after one week, ammonia mean concentration in the control group excreta in the mean concentration of ammonia and the experimental group excreta is in a ratio of 2: 1, the excremental ammonia levels of experimental group and excrement stink are almost nil after two weeks, so from the source with fundamentally eliminated the pollution to surrounding environment of pet excrement and the peculiar smell of self.
Specific embodiment 1: the Strong flour of at first getting 40kg, add 4kg shortening, 0.3kg dry ferment, 4kg glucose and water 22kg, flour and other auxiliary material dropped into together stir 4～5min in the dough mixing machine, flour stirs when finishing, temperature about 28 ℃ for well; The dough that to become reconciled was sent into the fermenting cellar fermentation then, and the temperature of fermenting cellar should remain on 25～28 ℃, and desirable fermentation temperature is 27 ℃, and relative humidity is 75%, through fermentation in 5～10 hours; Make dough fermentation plant dough in finishing till dough is fallen down and transfer powder to the gluten fracture, fermentation time length, the proterties of pressing wheat flour kind biscuit is different and different, and after fermentation finished, pH value was about 4.5～5; Adding remaining flour grease again after the dough fermentation of middle kind finishes further stirs with other all auxiliary materials, it is remaining 60kg Self-raising flour, 6～10kg shortening, 24～26kg sugar, 1～1.5kg salt, 0.1～0.2kg probiotic stirs 4～6min, the product that probiotic selects for use Hebei Hua Feng veterinary drug Co., Ltd to produce, or other contains active ingredient and comprises lactic acid bacteria at least, Bifidobacterium Bifidum, Bacillus cereus, photosynthetic bacteria, saccharomycete, actinomyces, the flora product of streptococcus fecalis, after stirring beginning, gradually be sprinkled into sodium bicarbonate, general sodium bicarbonate consumption is at 0.5～1kg, make the pH value of dough reach 7.1 or high slightly till, obtain interarea group, do not make the dough extensibility that mixes up too big, can break with hand and to get final product, put into fermenting cellar fermentation 2～4h of 25～28 ℃ again after the interarea group after stirring is taken out from mixer; Judge whether fermentation finishes available light finger by the dough top, and negative area restores immediately and shows insufficient fermentation, negative area falls very soon that then surface fermentation is excessive, and negative area preferably will recover between 2～4s; Enter the rolling operation then: with roller mill to interarea group through 5～10 times by thick to approaching, fold, reroll thin process, make gluten organization ruleization, the layered arrangement and close of dough, help that the product structure stratiform is loose, finished surface is smooth with the biscuit thickness; There is the pin hole die that the sheet of dough after rolling is carried out roller with recessed flower and is cut into required biscuit, changing oven then over to toasts finishing and expand to send out, typing, dehydration and colouring, the tunnel type drying tunnel is adopted in baking, the end, the reverse setting of face fire temperature, 150～200 ℃ of temperature, be fire in a stove before fuel is added temperature from high to low, face fire temperature from low to high, baking 6～7min, regular to the biscuit typing, roasting look attractive in appearance, swollen fully, in the moisture content 2～6%, biscuit after will drying then takes out from stove and is cooled to 35～40 ℃ gradually, usually be about 1.5 times of stoving time cool time, and note oven-fresh biscuit is exposed to below 30 ℃ immediately, produce internal stress in the Cryogenic air of relative humidity 50%～60%, cause and break; With above-mentioned cooled finished product with barrier material bag distribution packagings such as aluminium foil or polythene film bags.
Specific embodiment 2: the Strong flour of at first getting 40kg, add 4kg shortening, 0.3kg dry ferment, 4kg glucose and water 22kg, flour and other auxiliary material dropped into together stir 4～5min in the dough mixing machine, flour stirs when finishing, temperature about 28 ℃ for well; The dough that to become reconciled was sent into the fermenting cellar fermentation then, and the temperature of fermenting cellar should remain on 25～28 ℃, and desirable fermentation temperature is 27 ℃, and relative humidity is 75%, through fermentation in 5～10 hours; Make dough fermentation plant dough in finishing till dough is fallen down and transfer powder to the gluten fracture, fermentation time length, the proterties of pressing wheat flour kind biscuit is different and different, and after fermentation finished, pH value was about 4.5～5; Adding remaining flour grease again after the dough fermentation of middle kind finishes further stirs with other all auxiliary materials, it is remaining 60kg Self-raising flour, 6～10kg shortening, 24～26kg sugar, 1～1.5kg salt, 0.1～0.2kg probiotic, 1～2kg zeolite powder stirs 4～6min, the product that probiotic selects for use Hebei Hua Feng veterinary drug Co., Ltd to produce, or other contains active ingredient and comprises lactic acid bacteria at least, Bifidobacterium Bifidum, Bacillus cereus, photosynthetic bacteria, saccharomycete, actinomyces, the flora product of streptococcus fecalis, after stirring beginning, gradually be sprinkled into sodium bicarbonate, general sodium bicarbonate consumption is at 0.5～1kg, make the pH value of dough reach 7.1 or high slightly till, obtain interarea group, do not make the dough extensibility that mixes up too big, can break with hand and to get final product, put into fermenting cellar fermentation 2～4h of 25～28 ℃ again after the interarea group after stirring is taken out from mixer; Judge whether fermentation finishes available light finger by the dough top, and negative area restores immediately and shows insufficient fermentation, negative area falls very soon that then surface fermentation is excessive, and negative area preferably will recover between 2～4s; Enter the rolling operation then: with roller mill to interarea group through 5～10 times by thick to approaching, fold, reroll thin process, make gluten organization ruleization, the layered arrangement and close of dough, help that the product structure stratiform is loose, finished surface is smooth with the biscuit thickness; There is the pin hole die that the sheet of dough after rolling is carried out roller with recessed flower and is cut into required biscuit, changing oven then over to toasts finishing and expand to send out, typing, dehydration and colouring, the tunnel type drying tunnel is adopted in baking, the end, the reverse setting of face fire temperature, 150～200 ℃ of temperature, be fire in a stove before fuel is added temperature from high to low, face fire temperature from low to high, baking 6～7min, regular to the biscuit typing, roasting look attractive in appearance, swollen fully, in the moisture content 2～6%, biscuit after will drying then takes out from stove and is cooled to 35～40 ℃ gradually, usually be about 1.5 times of stoving time cool time, and note oven-fresh biscuit is exposed to below 30 ℃ immediately, produce internal stress in the Cryogenic air of relative humidity 50%～60%, cause and break; With above-mentioned cooled finished product with barrier material bag distribution packagings such as aluminium foil or polythene film bags.
Specific embodiment 3: the Strong flour of at first getting 40kg, add 4kg shortening, 0.3kg dry ferment, 4kg glucose and water 22kg, flour and other auxiliary material dropped into together stir 4～5min in the dough mixing machine, flour stirs when finishing, temperature about 28 ℃ for well; The dough that to become reconciled was sent into the fermenting cellar fermentation then, and the temperature of fermenting cellar should remain on 25～28 ℃, and desirable fermentation temperature is 27 ℃, and relative humidity is 75%, through fermentation in 5～10 hours; Make dough fermentation plant dough in finishing till dough is fallen down and transfer powder to the gluten fracture, fermentation time length, the proterties of pressing wheat flour kind biscuit is different and different, and after fermentation finished, pH value was about 4.5～5; Adding remaining flour grease again after the dough fermentation of middle kind finishes further stirs with other all auxiliary materials, it is remaining 60kg Self-raising flour, 6～10kg shortening, 24～26kg sugar, 4～6kg whole milk powder, 6～8kg egg, 1～1.5kg salt, 0.1～0.2kg probiotic, 1～2kg zeolite powder and 0.1～0.2kg B B-complex stir 4～6min, the product that probiotic selects for use Hebei Hua Feng veterinary drug Co., Ltd to produce, or other contains active ingredient and comprises lactic acid bacteria at least, Bifidobacterium Bifidum, Bacillus cereus, photosynthetic bacteria, saccharomycete, actinomyces, the flora product of streptococcus fecalis, B B-complex should comprise vitamin A at least, vitamin E, vitamin C, vitamins such as vitamin B compound, concrete prescription can be that the per kilogram B B-complex contains vitamin A 1,000 ten thousand IU, vitamin D 2,000,000 IU, vitamin E 8g, vitamin B1 0.6g, vitamin B2 1.5g, vitamin B6 1.2g, vitamin K 0.6g, vitamin C 12g, cobalamin 5mg, biotin 10mg, nicotinic acid 15g, folic acid 0.3g, after stirring beginning, gradually be sprinkled into sodium bicarbonate, general sodium bicarbonate consumption is at 0.5～1kg, make the pH value of dough reach 7.1 or high slightly till, obtain interarea group, do not make the dough extensibility that mixes up too big, can break with hand and to get final product, put into fermenting cellar fermentation 2～4h of 25～28 ℃ again after the interarea group after stirring is taken out from mixer; Judge whether fermentation finishes available light finger by the dough top, and negative area restores immediately and shows insufficient fermentation, negative area falls very soon that then surface fermentation is excessive, and negative area preferably will recover between 2～4s; Enter the rolling operation then: with roller mill to interarea group through 5～10 times by thick to approaching, fold, reroll thin process, make gluten organization ruleization, the layered arrangement and close of dough, help that the product structure stratiform is loose, finished surface is smooth with the biscuit thickness; There is the pin hole die that the sheet of dough after rolling is carried out roller with recessed flower and is cut into required biscuit, changing oven then over to toasts finishing and expand to send out, typing, dehydration and colouring, the tunnel type drying tunnel is adopted in baking, the end, the reverse setting of face fire temperature, 150～200 ℃ of temperature, be fire in a stove before fuel is added temperature from high to low, face fire temperature from low to high, baking 6～7min, regular to the biscuit typing, roasting look attractive in appearance, swollen fully, in the moisture content 2～6%, biscuit after will drying then takes out from stove and is cooled to 35～40 ℃ gradually, usually be about 1.5 times of stoving time cool time, and note oven-fresh biscuit is exposed to below 30 ℃ immediately, produce internal stress in the Cryogenic air of relative humidity 50%～60%, cause and break; With above-mentioned cooled finished product with barrier material bag distribution packagings such as aluminium foil or polythene film bags.
Claims (10)
1, a kind of pet deoderizing biscuit, its batching comprises flour, shortening, sugar, glucose, salt, dry ferment, sodium bicarbonate, He Shui, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also adds is furnished with 0.1～0.2 part of weight probiotic, and the active ingredient of described probiotic comprises lactic acid bacteria, Bifidobacterium Bifidum, Bacillus cereus, photosynthetic bacteria, saccharomycete, actinomyces, streptococcus fecalis at least.
2, pet deoderizing biscuit according to claim 1 is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add is furnished with 1～2 part of weight zeolite powder.
3, pet deoderizing biscuit according to claim 1 and 2 is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add is furnished with 1～3 part of weight Fructus Hordei Germinatus and 3～5 parts of weight xylitols.
4, pet deoderizing biscuit according to claim 1 and 2, it is characterized in that: its final relatively 100 parts of weight flour use amounts of preparing burden, described pet deoderizing biscuit also add be furnished with 10～20 parts of weight shortenings, 20～30 parts of weight sugars, 1～2 portion of weight salt, 0.3～0.5 part of weight dry ferment, 0.5～1 part of weight sodium bicarbonate and 28～30 parts of weight water.
5, pet deoderizing biscuit according to claim 3, it is characterized in that: its final relatively 100 parts of weight flour use amounts of preparing burden, described pet deoderizing biscuit also add is furnished with 10～20 parts of weight shortenings, 20～30 parts of weight sugars, 1～2 portion of weight salt, 0.3～0.5 part of weight dry ferment, makes a call to 0.5～1 part of weight Xiao Su and 28～30 parts of weight water.
6, according to claim 1 or 2 or 5 described pet deoderizing biscuits, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add be furnished with 0～8 portion of weight whole milk powder, 0～8 portion of weight egg, 0～5 part of weight glucose and 0.1～0.2 part of weight B B-complex, described B B-complex comprises vitamin A, vitamin E, vitamin C, vitamin B compound at least.
7, pet deoderizing biscuit according to claim 3, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add be furnished with 0～8 portion of weight whole milk powder, 0～8 portion of weight egg, 0～5 part of weight glucose and 0.1～0.2 part of weight B B-complex, described B B-complex comprises vitamin A, vitamin E, vitamin C, vitamin B compound at least.
8, pet deoderizing biscuit according to claim 4, it is characterized in that: final relatively 100 parts of weight flour use amounts, described pet deoderizing biscuit also add be furnished with 0～8 portion of weight whole milk powder, 0～8 portion of weight egg, 0～5 part of weight glucose and 0.1～0.2 part of weight, the described B B-complex of B B-complex comprises vitamin A, vitamin E, vitamin C, vitamin B compound at least.
9, a kind of processing technology of making the described pet deoderizing of claim 1 biscuit, it is characterized in that: described processing technology comprises the steps:
A, middle kind of dough are transferred powder:
With final flour use amount is 100, get part weight water stirring of part weight glucose+22～25, part weight dry ferment+0～5, part weight shortening+0.3～0.5,40～60 parts of weight high-strength flour+4～6 earlier, enter fermenting cellar then and ferment to the gluten fracture and kind dough in obtaining till dough is fallen down;
B, interarea group transfer powder:
Above-mentioned part weight xylitol+1～3, part weight zeolite powder+3～5, part weight sodium bicarbonate+1～2, part weight probiotic+0.5～1, part weight salt+0.1～0.2, part weight egg+1～2, part weight whole milk powder+0～8, part weight sugar+0～8, part weight shortening+20～30, part weight weak strength flour+6～14, middle kind of dough+60～40 part weight Fructus Hordei Germinatus+0.1～0.2 B B-complex+3～5 part weight water that ferments is stirred the accent powder, enter again fermenting cellar fermentation to light finger by the dough top recessed after, negative area can recover between 2～4S, thereby obtains interarea group;
C, rolling
Through rolling the gluten organization ruleization of dough, laminarization are arranged the interarea group that obtains;
D, roller are cut into type
To carrying out the biscuit that rolling is cut into required form through the dough after the rolling;
E, baking
The biscuit that pair roller is cut into type is baked to moisture content in 2～6%;
F, cooling
The biscuit of above-mentioned baking is cooled to 35～40 ℃;
G, packing
With above-mentioned cooled finished product with barrier material bag distribution packagings such as aluminium foil or polythene film bags.
10, the processing technology of pet deoderizing biscuit according to claim 9 is characterized in that: in the described technology, the temperature of fermenting cellar is 25～28 ℃ among the step a; Among the step c dough through 3～10 times by thick to thin rolling, folding, the thin process of rolling again; To adopting recessed flower to have pin hole die roller to cut, prevent from that the surface from bulging to produce to get blisters in the steps d through the dough after the rolling; Among the step e, the tunnel type drying tunnel is adopted in baking, the end, the reverse setting of face fire temperature, 150～200 ℃ of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031528996A CN1217587C (en) | 2003-08-29 | 2003-08-29 | Pet animal deodourizing type biscuit and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031528996A CN1217587C (en) | 2003-08-29 | 2003-08-29 | Pet animal deodourizing type biscuit and its processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1493202A CN1493202A (en) | 2004-05-05 |
| CN1217587C true CN1217587C (en) | 2005-09-07 |
Family
ID=34240715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN031528996A Expired - Fee Related CN1217587C (en) | 2003-08-29 | 2003-08-29 | Pet animal deodourizing type biscuit and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1217587C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2449887B1 (en) * | 2010-11-05 | 2016-01-06 | Nestec S.A. | Method for preparing pet food containing probiotic micro-organisms |
| RU2520840C2 (en) * | 2011-12-27 | 2014-06-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясного скотоводства Российской академии сельскохозяйственных наук | Complex probiotic preparation for beef strains |
| CN102669474B (en) * | 2012-06-01 | 2013-05-22 | 江南大学 | High performance piglet feed and production method thereof |
| CN103960477A (en) * | 2014-05-19 | 2014-08-06 | 陆燕 | Pet biscuits and preparation method thereof |
| CN105231026A (en) * | 2014-07-02 | 2016-01-13 | 九三粮油工业集团有限公司 | Soybean seed coat pet biscuit and preparation method thereof |
| CN104171647B (en) * | 2014-07-25 | 2016-05-25 | 许伟琦 | A kind of feed addictive of eliminating pet body odour |
| CN104186956A (en) * | 2014-09-26 | 2014-12-10 | 无锡东晟生物科技有限公司 | Pet feed with good palatability |
| CN105341053A (en) * | 2015-09-28 | 2016-02-24 | 江西华亨宠物食品有限公司 | Pet bread and preparation method thereof |
| CN107853458A (en) * | 2017-11-15 | 2018-03-30 | 北京华雅明智科技发展有限公司 | Leavening and fermentation material |
| CN108936030A (en) * | 2018-05-21 | 2018-12-07 | 沂南帅克宠物用品有限公司 | A kind of pet nutrition composition reducing pet kenosis peculiar smell containing probiotics |
| CN112640987A (en) * | 2020-12-21 | 2021-04-13 | 刘艳 | Hair loss preventing dog food and preparation method thereof |
-
2003
- 2003-08-29 CN CN031528996A patent/CN1217587C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1493202A (en) | 2004-05-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1217587C (en) | Pet animal deodourizing type biscuit and its processing technology | |
| EP1478246B1 (en) | Dietetic and/or pharmaceutical compositions for human and/or animal use based on probiotic microbial preparations | |
| CN102356828B (en) | Piglet early-stage microbial fermented antibiotic-free feed | |
| US6797287B2 (en) | Phaseolamin compositions and methods for using the same | |
| CN101889635B (en) | Premix of yeast, bacillus subtilis and lactobacillus for livestock and poultry and preparation method thereof | |
| PL207930B1 (en) | Novel probiotics for pet food applications | |
| CN100341418C (en) | Bread and preparation process thereof | |
| CN102499326A (en) | Later-period piglet microbial fermentation antibiotics-free feed | |
| CN102499325B (en) | Piglet microbial fermentation antibiotic-free creep feed | |
| CN109042893A (en) | A kind of probiotics vegetable protein powder solid beverage | |
| CN108835403A (en) | A kind of sheep full price hybrid particles feed and preparation method thereof | |
| CN105613687A (en) | Biscuit with probiotics and tremella and preparation method thereof | |
| CN103098986A (en) | Beneficial microorganism antibiont-free feed and preparation method thereof | |
| CN110150667A (en) | A kind of health care product and preparation method thereof for promoting immunity and adjusting function of intestinal canal | |
| CN102422996A (en) | Preliminary microbial fermentation antibiotic-free feed for growth fattening pigs | |
| CN104982812A (en) | Method for preparing steamed bread containing potato powder | |
| CN106578571A (en) | Nutritional composition and nutrition preparation for improving intestinal functions of pet as well as preparation method and application thereof | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| CN104783167A (en) | Sugar-free compound meal-replacement enzyme solution and preparation process thereof | |
| CN104000005A (en) | Antibacterial peptide live bacteria fermented feed and preparation method thereof | |
| CN104830711B (en) | A kind of solid fermentation process of bacillus amyloliquefaciens feed addictive | |
| CN113875792A (en) | Meal replacement compressed biscuit beneficial to maintaining health of skin mucosa and preparation method thereof | |
| CN101961067B (en) | Novel feed additive for broilers | |
| CN108902445A (en) | A kind of improvement intestine of young pigs health additive and preparation method thereof | |
| CN108391695A (en) | A kind of peptic lactic acid bacteria sandwich biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: WENZHOU HUAHENG LEATHER + PLASTIC CO., LTD. Free format text: FORMER OWNER: ZHOU QINGXU Effective date: 20110325 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 325406 NO. 14, XIN STREET, NANYAN TOWN, WENZHOU CITY, ZHEJIANG PROVINCE TO: 325400 NO. 14, XIN STREET, NANYAN TOWN, PINGYANG COUNTY, WENZHOU CITY, ZHEJIANG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20110325 Address after: 325400 No. 14, Xinjie Town, Pingyang County, Wenzhou, Zhejiang Patentee after: Wenzhou Huaheng Leather and Model Co.,Ltd. Address before: 325406 No. 14, Xinjie street, South Goose Town, Zhejiang, Wenzhou Patentee before: Zhou Qingxu |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20151026 Address after: 332200 East Ring Road, South District, Ruichang gold industry park, Jiangxi, Jiujiang Patentee after: JIANGXI HUAHENG PET FOOD Co.,Ltd. Address before: 325400 No. 14, Xinjie Town, Pingyang County, Wenzhou, Zhejiang Patentee before: Wenzhou Huaheng Leather and Model Co.,Ltd. |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 332200 East Ring Road, South District, Ruichang gold industry park, Jiangxi, Jiujiang Patentee after: JIANGXI HUAHENG PET FOOD CO.,LTD. Address before: 332200 East Ring Road, South District, Ruichang gold industry park, Jiangxi, Jiujiang Patentee before: JIANGXI HUAHENG PET FOOD Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050907 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |