Pet food

A pet food and product technology, applied in the field of pet food, can solve problems such as high fat content, cardiovascular and cerebrovascular diseases, balanced nutrition, and defects in taste and taste

Active Publication Date: 2012-07-04
李达
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, epidemic infectious diseases of artiodactyls and poultry animals have spread around the world from time to time. Long-term consumption of such products will have a certain impact on the health of pets. Moreover, these raw materials have high fat content, and their nutrients are mostly saturated fatty acids. Eating is easy to gain weight, and it is easy to cause cardiovascular and cerebrovascular diseases. At the same time, there are defects in nutritional balance, taste and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Embodiment 1 fermentation production process

[0103] 1. Strain selection:

[0104] The strains of the mixed starter were Lactobacillus casei (Lc), Lactobacillus plantarum (Lp) and Staphylococcus xylosus (Sx).

[0105] 2. Strain activation:

[0106] Lactobacillus casei and Lactobacillus plantarum were respectively inoculated into liquid MRS medium, and Staphylococcus xylosus was inoculated into MSA liquid medium. After inoculation, each culture solution was cultured in a shaking incubator at 120 r / min and 37°C for 24 hours, and then 1 mL of the bacterial solution was removed and cultured repeatedly under the same conditions for the same time to obtain the initial bacterial solution.

[0107] 3. Seed culture:

[0108] Primary culture: 200ml of initial bacterial solution in 1000ml triangular flask, shaker culture, frequency 100-200r / min, temperature 35-37℃, time 15-16h;

[0109] Secondary cultivation: temperature 35-37°C, time 8-11h, pH 6.5-7.0.

[0110] The pH range...

Embodiment 2

[0134] Embodiment 2 Add the pet food of vegetables and fruits

[0135] 1. Raw materials:

[0136] 100 parts of seafood protein peptide, 10 parts of vegetables or fruits, 2 parts of sodium alginate, 3 parts of table salt, and 1 part of sorbitol.

[0137] Added vegetables or fruits are one or more of the following:

[0138] Vegetables: tomatoes, carrots, cucumbers, squash, sweet potatoes, potatoes, eggplants, cabbage, carrots, spinach, leeks, sweet peppers, lettuce, and lettuce;

[0139] Fruits: Apples, bananas, peaches, strawberries, apricots, cherries, cantaloupe, pears, cantaloupe, and hawthorn.

[0140] 2. Production steps and process:

[0141] The first step raw material processing: Drain seafood protein peptide for 10 minutes, roll vegetables or fruits into porridge, and dissolve sodium alginate in water for later use;

[0142] The second step ingredients: mix the raw materials according to the proportion of the formula, and marinate at 4-8°C for 5-6 hours;

[0143] S...

Embodiment 3

[0147] Embodiment 3 Vacuum low-temperature fried pet food

[0148] 1. Raw materials:

[0149] Same as Example 2.

[0150] 2. Production steps and process:

[0151] First five steps are identical with embodiment 2;

[0152] Step 6 Vacuum frying: add cooking oil to the vacuum frying equipment and then heat up under reduced pressure. When the oil reaches the boiling point in a vacuum state, send the baked and dried products to the oil with a conveyor belt and fry for 3 minutes. Take it out quickly and put it in a centrifugal deoiler for deoiling until the oil content of the product does not exceed 4%;

[0153] Step 7: Packaging: After the product inspection, put it into food-grade plastic packaging bags quantitatively, pass through metal detectors, and store qualified products in a dry warehouse at room temperature.

[0154] 3. Product features:

[0155] Vacuum frying technology is adopted to avoid product browning, prevent oxidation, and ensure that nutrients are not lost. ...

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PUM

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Abstract

The invention relates to a pet food, which is prepared from the principal raw material such as seafood protein peptides. the seafood protein peptides are prepared from the seafood by the biofermentation: the strain for the fermentation is inoculated into the culture medium, the culture solution is in the shaking culture, the initial strain solution is obtained after the repeat cultivation, the initial strain solution is in the primary cultivation on a shaking table, the primary seed is added into a seed fermentation cylinder and is in the secondary cultivation to obtain the secondary seed, theprocessed seafood is placed in a cut mixer and crushed, the sugar, salt and the like are added with stirring, the secondary seed is inoculated into the seafood, the fermentation is conducted under the micro-aerobe or anaerobic entironment, after the fermentation is over, the product is obtained and used as the pet food raw material. The seafood protein peptide pet food of the invention is easy tobe absorbed by the pet, and has high nutrition value, special flavor, improved safety and favorable health-care function.

Description

technical field [0001] The invention relates to a pet food, in particular to a pet food with seafood protein peptide as the main raw material. Background technique [0002] At present, there are many kinds of pet food on the market, which can be divided into pet food made from cloven-hoofed animal meat and pet food made from poultry animal meat according to the main raw materials. In recent years, epidemic infectious diseases of artiodactyls and poultry animals have spread around the world from time to time. Long-term consumption of such products will have a certain impact on the health of pets. Moreover, these raw materials have high fat content, and their nutrients are mostly saturated fatty acids. Eating is easy to gain weight, and it is easy to cause cardiovascular and cerebrovascular diseases. At the same time, there are defects in nutritional balance, mouthfeel and taste. [0003] Meat foods also produce biogenic amines during digestion. When biogenic amines accumula...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/18A23K1/10A23K10/12A23K10/20A23K10/22A23K20/147A23K50/40
Inventor 丁淑绿
Owner 李达
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