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Mango-taste dog chews and preparation method for same

A technology of mango wine and dog chews, which is applied in the field of pet food and can solve the problems of reduced physical properties and short shelf life

Inactive Publication Date: 2016-03-02
林婷婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while the above-mentioned dog chews improve the flavor, the physical properties may be reduced, and the use of chicken, fish, etc. as raw materials may lead to technical problems such as short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of mango juice

[0032] ① Screening of raw materials: select fresh mangoes with undamaged skin,

[0033] ②Cleaning: wash with distilled water for 3 times, drain the water;

[0034] ③Crushing and juicing: Cut the mango into small pieces, mix 1000g of mango, 500g of water and 1% sodium iso-Vc by mango mass and squeeze the juice to obtain mango juice;

[0035] ④ Pectinase treatment: use sodium bicarbonate to adjust the pH value of the mango to 6, add pectinase in the amount of 0.2% of the mango mass; Obtain mango juice by filtering with 200 mesh gauze;

[0036] (2) Fermentation preparation of mango wine

[0037] Add yogurt with 10% mango juice mass to 1L mango juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is a breathable sealing film and the other is an air-tight sealing film, and sterilize at 105°C 5min; add 2ml of yeast activation liquid to 50ml of mixed juice at a temperature of 26°C, and l...

Embodiment 2

[0045] (1) Preparation of mango juice

[0046] ① Screening of raw materials: select fresh mangoes with undamaged skin,

[0047] ② Cleaning: Wash 5 times with distilled water and drain the water;

[0048] ③Crushing and juicing: Cut the mango into small pieces, mix 1000g of mango, 500g of water and 1% sodium iso-Vc by mango mass and squeeze the juice to obtain mango juice;

[0049] ④Pectinase treatment: use sodium bicarbonate to adjust the pH value of mango to 7, add pectinase in an amount of 1% of mango mass; Obtain mango juice by filtering with 200 mesh gauze;

[0050] (2) Fermentation preparation of mango wine

[0051] Add yogurt with 15% mango juice mass to 1L mango juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is an air-permeable sealing film and the other is an air-tight sealing film, and sterilize at 105°C 5min; add 2ml of yeast activation solution to 50ml of mixed juice at a temperature of 28°C, and let it ...

Embodiment 3

[0059] (1) Preparation of mango juice

[0060] ① Screening of raw materials: select fresh mangoes with undamaged skin,

[0061] ② Cleaning: Wash 4 times with distilled water and drain the water;

[0062] ③Crushing and juicing: Cut the mango into small pieces, mix 1000g of mango, 500g of water and 1% sodium iso-Vc by mango mass and squeeze the juice to obtain mango juice;

[0063] ④ Pectinase treatment: use sodium bicarbonate to adjust the pH value of the mango to 6.5, add pectinase in an amount of 0.5% of the mango mass; at a temperature of 51°C, enzymatically hydrolyze for 50 minutes, and then use pasteurization to kill the enzyme, Obtain mango juice by filtering with 200 mesh gauze;

[0064] (2) Fermentation preparation of mango wine

[0065] Add yogurt with 13% mango juice mass to 1L mango juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is an air-permeable sealing film and the other is an air-tight sealing film, ...

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PUM

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Abstract

The invention discloses a mango-taste and a preparation method for the same. The dog chews is formed by a dog chew leather and dog chews stuffing, wherein the dog chews leather is made from ox bone, starch, mango wine, beef tallow and rumen protected fat; and the dog chews stuff is formed by modified starch, edible glue, dried ham sausage, antiseptic and anti-oxidant. The dog chews possess great physical performance and contain no chemical agent; the dog chews surface is made from mango wine, beef tallow and ox bones, thereby possessing natural fragrance; the dog chews stuff is formed by dried ham sausage, thereby possessing great taste and long expiration data; and the mango-taste dog chews is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of pet food, in particular to a mango wine-flavored dog chew and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, more and more people keep pets, and pet dogs have become the best choice for many people. With the increasingly close relationship between pet dogs and people's lives, people want to make pets live comfortably and happily. There are more and more pet food, toys, medicine, and food, and there are also some pet products that can be played and eaten, such as skin pressed bone, chewing gum, skin knot bone and so on. [0003] As one of the daily playthings for pet dogs, dog chews consume a lot and have a good market prospect. Dog chews are bone-shaped or rod-shaped relatively hard and bite-resistant products based on the nature of dogs. This is not only conducive to exercising and cleaning the dog's teeth, but also effectively improves the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K15/02A23K50/40A23K10/30A23K10/26A23K20/158
CPCA01K15/026Y02P60/87
Inventor 林婷婷
Owner 林婷婷