Preparation method for liquid fish-flavor flavoring agent for cat food

A flavoring agent and cat food technology, which is applied in the field of feed processing, can solve the problems of insufficient flavor, poor palatability, and low cost performance, and achieve the effects of improving flavor and palatability, low product cost, and enhancing competitiveness

Inactive Publication Date: 2016-01-06
WING BIOTECH SHANGHAI CO LTD
View PDF8 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The cat food flavoring agent in the prior art is not strong enough in fragrance, poor in palatability, and low in cost performance

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for liquid fish-flavor flavoring agent for cat food
  • Preparation method for liquid fish-flavor flavoring agent for cat food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of embodiment 1 fish flavor cat food flavoring agent, this method comprises the following steps:

[0027] Step 1. Mince marine fish into surimi;

[0028] Step 2. Add water half the weight of the minced fish into the minced fish obtained in step 1, and stir thoroughly to obtain the minced fish;

[0029] Step 3, warming up the fish paste obtained in step 2 to 50°C, adjusting the pH to 6.0-7.0, adding papain at 0.5% by weight of the fish paste, mechanically stirring for 4 hours, controlling the degree of hydrolysis of the protein in the fish paste to 25-30%, Then raise the temperature to 90-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;

[0030] Step 4: Add 5% D-xylose and 5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 95° C. for 80 minutes to obtain an enzymolysis product;

[0031] Step 5. Add 10% phosphoric acid and 10% oxidized starch to th...

Embodiment 2

[0032] The preparation method of embodiment 2 fish flavor cat food flavoring agent, this method comprises the following steps:

[0033] Step 1. Mince marine fish into surimi;

[0034] Step 2. Add water half the weight of the minced fish into the minced fish obtained in step 1, and stir thoroughly to obtain the minced fish;

[0035] Step 3, heating the fish paste obtained in step 2 to 50°C, adjusting the pH to 6.0-7.0, adding 0.5% flavored protease of the fish paste weight, and mechanically stirring for 4 hours to control the degree of protein hydrolysis in the fish paste to 25-30%. Then raise the temperature to 90-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;

[0036] Step 4: Add 5% D-xylose and 5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 95° C. for 80 minutes to obtain an enzymolysis product;

[0037] Step 5. Add 8% phosphoric acid, 5% maltodextrin and 5% oxidized ...

Embodiment 3

[0038] The preparation method of embodiment 3 fish flavor cat food flavoring agent, this method comprises the following steps:

[0039] Step 1. Mince marine fish into surimi;

[0040] Step 2, adding 30% water of the same weight as the surimi to the surimi obtained in step 1, fully stirring to obtain surimi;

[0041] Step 3. Warming up the fish paste obtained in step 2 to 45° C., adjusting the pH to 5.5-7.0, adding 1.0% flavored protease by weight of the fish paste, and mechanically stirring for 5 hours to control the degree of protein hydrolysis in the fish paste to 20-40%. Then raise the temperature to 90-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;

[0042] Step 4: Add 2% D-xylose and 0.5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 95° C. for 150 minutes to obtain an enzymolysis product;

[0043] Step 5. Add 8% phosphoric acid and 15% oxidized starch to the enzymol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for a liquid fish-flavor flavoring agent for cat food. The preparation method comprises the following steps: processing minced fillet from sea fish; adding water into the minced fillet and carrying out full stirring so as to obtain fish slurry; heating the fish slurry to 45 to 60 DEG C, adjusting a pH value to 5.5 to 7.0, adding protease, carrying out a hydrolysis reaction under stirring until the hydrolysis degree of the fish slurry is 20 to 40%, allowing temperature to rise to 90 to 95 DEG C within 30 min and continuing stirring so as to obtain an enzymatic hydrolysis liquid; adding reducing sugar and glycine into the enzymatic hydrolysis liquid, carrying out uniform mixing under stirring, and carrying out heating at 95 to 110 DEG C for 50 to 150 min so as to obtain an enzymatic hydrolysis product; and adding phosphoric acid and modified starch into the enzymatic hydrolysis product and carrying out uniform mixing under stirring so as to obtain the flavoring agent. The invention has the following beneficial effects: the flavoring agent has low cost and the utilization rate and added value of the sea fish are effectively improved; and the flavoring agent has rich aroma and outstanding characteristic flavor, greatly improves the flavor and palatability of cat food and has good market prospects in application of pet food.

Description

technical field [0001] The invention relates to a preparation method of a liquid fish-flavored cat food flavoring agent, in particular to a liquid cat food flavoring agent which improves the flavor and palatability of cat food, and belongs to the technical field of feed processing. Background technique [0002] With the development of the national economy and the continuous improvement of people's living standards, the understanding of pets and the concept of keeping pets are also constantly improving. Commercially available pet cat food has gradually replaced home-made cat food and has become the choice of more families. Cat food flavoring agent, as one of the necessary raw materials for commercially available pet cat food, has also attracted more and more attention from cat food manufacturers and researchers. [0003] The cat food flavoring agent in the prior art has insufficient fragrance, poor palatability and low cost performance. Contents of the invention [0004] T...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/40A23K10/22A23K10/14
Inventor 殷军
Owner WING BIOTECH SHANGHAI CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap