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Preparation method of natural pet flavoring agent

A technology for flavoring agents and pets, which is applied in the field of preparation of natural pet flavoring agents, can solve the problems of cumbersome, single, and single meat flavor in pet food preparation, and achieve the effects of increasing palatability, improving interest, and full meat flavor.

Active Publication Date: 2013-12-11
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pet food is mostly compound flavors, such as beef, chicken, seafood, pork, fish and other flavors, while the current pet flavors are all single flavors
Single flavoring agent, single meat flavor; and when preparing pet food, it is necessary to spray multiple single flavoring agents, which makes the preparation of pet food very cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The various raw materials used and their mass parts are: beef enzymatic hydrolysis liquid: 10 parts; chicken enzymatic hydrolysis liquid: 20 parts; pork enzymatic hydrolysis liquid: 20 parts; fish meat enzymatic hydrolysis liquid: 10 parts; shrimp meat enzymatic hydrolysis liquid : 20 parts; glucose: 4 parts; xylose: 4 parts; L-cysteine ​​hydrochloride: 0.5 parts; glutamic acid: 5 parts; yeast extract: 1 part; Thiamine: 0.1 part; Ginger: 0.2 parts; star anise: 0.2 parts; lard: 5 parts.

[0029] The pet flavor is obtained by including the following steps:

[0030] Ground fresh beef, add 0.1% papain and lipase of beef quality, and enzymatically hydrolyze for 1.5h at 40°C and pH 6 to obtain beef enzymatic hydrolysate, mass ratio of papain and lipase 2:1; minced fresh chicken, add papain and lipase of 0.1% chicken mass, enzymatically hydrolyze at 40℃ and pH 6 for 1.5h to obtain chicken enzymatic hydrolysate, papain and fat The mass ratio of enzyme is 2:1; the fresh pork is min...

Embodiment 2

[0037] The various raw materials used and their mass parts are: beef enzymolysis liquid: 20 parts; chicken enzymolysis liquid: 15 parts; pork enzymolysis liquid: 15 parts; fish meat enzymolysis liquid: 22 parts; shrimp meat enzymolysis liquid : 10 parts; glucose: 4 parts; xylose: 2 parts; L-cysteine ​​hydrochloride: 1.5 parts; glycine: 2.5 parts; yeast extract: 4 parts; thiamine: 0.3 parts; anise: 0.3 parts; fennel: 0.4 parts; chicken fat: 3 parts.

[0038] The pet flavor is obtained by including the following steps:

[0039] Ground fresh beef, add 0.1% papain and lipase of beef quality, and enzymatically hydrolyze for 0.5h at 55°C and pH 8 to obtain beef enzymatic hydrolysate. The mass ratio of papain and lipase 1:1; minced fresh chicken, add papain and lipase of 0.1% chicken mass, and enzymatically hydrolyze for 0.5h at 55℃ and pH 8 to obtain chicken enzymatic hydrolysate, papain and fat The mass ratio of enzymes is 1:1; the fresh pork is minced, papain and lipase of 0.1% pork ...

Embodiment 3

[0046] The various raw materials used and their mass parts are: beef enzymatic hydrolysis liquid: 23 parts; chicken enzymatic hydrolysis liquid: 14 parts; pork enzymatic hydrolysis liquid: 13 parts; fish meat enzymatic hydrolysis liquid: 20 parts; shrimp meat enzymatic hydrolysis liquid : 12 parts; glucose: 2.5 parts; xylose: 2.5 parts; L-cysteine ​​hydrochloride: 1 part; glycine: 2 parts; glutamic acid: 2 parts; yeast extract: 3 parts; thiamine Vegetarian: 0.5 parts; ginger: 0.2 parts; garlic: 0.3 parts; beef tallow: 4 parts.

[0047] The pet flavor is obtained by including the following steps:

[0048] Ground fresh beef, add 0.1% papain and lipase of the beef quality, and enzymatically hydrolyze for 0.5h at 45°C and pH 7 to obtain beef enzymatic hydrolysate. The mass ratio of papain and lipase It is 1.5:1; minced fresh chicken, add papain and lipase of 0.1% chicken mass, and enzymatically hydrolyze for 0.5h at 45℃ and pH 7 to obtain chicken enzymatic hydrolysate, papain and fat ...

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PUM

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Abstract

The invention discloses a preparation method of a natural pet flavoring agent. The preparation method comprises the following steps of: firstly, preparation of meat enzymolysis liquids: a beef enzymolysis liquid, a chicken enzymolysis liquid, a pork enzymolysis liquid, a fish enzymolysis liquid and a shrimp meat enzymolysis liquid; secondly, sequentially adding the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid, the shrimp meat enzymolysis liquid, reducing sugar, amino acid, L-cysteine monohydrochloride, yeast extract, thiamin, spice and grease into a reaction kettle, fully mixing, evenly blending, heating to 90-125 DEG C for thermal reaction for 1-2 hours, cooling to 40-55 DEG C after the reaction is completed, and filtering through a 40-50-mesh sieve to obtain the natural pet flavoring agent. The preparation method of the natural pet flavoring agent provided by the invention adopts the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid and the shrimp meat enzymolysis liquid for simultaneous Maillard reaction, and the obtained natural pet flavoring agent is natural in flavor, mellow in taste and meaty, improves the palatability of pet foods, and increases the interest of pets in foods and the food intake of the pets.

Description

technical field [0001] The invention belongs to the technical field of food auxiliary materials and food auxiliary material processing, and in particular relates to a preparation method of a natural pet flavoring agent. Background technique [0002] Pets have a sensitive sense of smell and taste, and are much more sensitive to the flavor and taste of food than humans. The application of pet flavoring agent in pet food can increase the palatability of pet food, improve the flavor of pet food, increase the recognition and interest of pets in food, and promote the pet's food intake. [0003] Pet food is mostly compound flavors, such as beef, chicken, seafood, pork, fish and other flavors, while the current pet flavors are all single flavors. A single flavoring agent has a single flavor of meat; and when preparing pet food, it is necessary to spray multiple single flavoring agents, which makes the preparation of pet food very cumbersome. Contents of the invention [0004] Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/16A23K1/165A23K1/00
Inventor 孔凌刘超李松柏
Owner 成都大帝汉克生物科技有限公司