Method for producing dog flavoring agent by meat flavored formula model

A flavoring agent and model technology, applied in the field of thermochemical reactions, can solve problems to be studied and achieve good palatability and improved palatability

Pending Publication Date: 2016-07-13
SHANGHAI XINYUAN PET FOOD CO LTD
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The technology of Maillard reaction is widely used in the field of condiments or salty flavors. People have already learned to use th

Method used

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  • Method for producing dog flavoring agent by meat flavored formula model
  • Method for producing dog flavoring agent by meat flavored formula model
  • Method for producing dog flavoring agent by meat flavored formula model

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Experimental program
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Embodiment Construction

[0023] The production of seasoning paste for dogs is mainly carried out in two steps: enzymatic hydrolysis reaction and Maillard reaction, and the specific steps are as follows:

[0024] (1) Chicken liver pretreatment: thaw the frozen chicken liver, wash it, and remove the non-chicken liver parts (such as: chicken gall and excess tissue). The above-mentioned treated chicken livers are pulverized through a colloid mill and then placed in a water bath at 80° C. to 90° C. for 10-20 minutes at a constant temperature. The obtained cooked chicken livers are ground into a slurry with a colloid mill and passed through a 70-100 mesh screen.

[0025] (2) Enzymolysis reaction: Mix 150-200g of the above-mentioned chicken liver pulp with 50-200g of water, add 0.5-1.5g of animal protease and 0.5-1.5g of flavor protease, and place in a water bath at 40-60°C for enzymolysis React for 2-4 hours.

[0026] (3) Maillard reaction: heat the above hydrolyzate to (100-120)±1°C, add D-xylose 10-25g, ...

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Abstract

The invention discloses a method for producing a dog flavoring agent by a meat flavored formula model and belongs to the technical field of thermal chemical reactions and flavor chemistry. Chicken livers are used as main raw materials; and the chicken livers are pre-treated by adopting a special curing technology, and a first-step enzymolysis reaction is carried out through adopting efficient composite protease. In an enzymolysis product, an auxiliary material model composed of an amino acid, vitamins and a monosaccharide is added, and a second-step Maillard reaction is carried out at a high temperature. After reacted flavoring paste is subjected to acid regulation, the meat flavored dog flavoring agent is prepared. The dog flavoring agent prepared by the method has a unique meat flavor and the content of protein reaches 15%-20%; and compared with a commercially available dog flavoring agent, the palatability can be improved by 20%-40%.

Description

technical field [0001] The invention combines enzymatic hydrolysis and Maillard reaction to produce a flavoring agent for dogs by adopting a meaty formula model, relates to key control points and formula of the flavoring agent process, and belongs to the technical field of thermochemical reaction. Background technique [0002] With the progress of modern civilization, pets have gradually become a part of human life. In recent years, people's love for pets has deepened, making the pet industry (especially the field of pet food related to pet nutrition and health) develop rapidly. Flavoring agent for dogs is one of the most important ingredients in the production of dog food. Nutritious pet food needs to have a good flavor to help animals absorb energy more freely and make animals grow healthily. [0003] Enzymatic hydrolysis is the most common type of biological reaction. Highly active enzymes can be used to hydrolyze macromolecular proteins, fats, sugars, and fibers into sm...

Claims

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Application Information

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IPC IPC(8): A23K50/48A23K10/26A23K10/14A23K20/142A23K20/147A23K20/174A23K20/00A23K20/26A23K40/00
Inventor 施军辉
Owner SHANGHAI XINYUAN PET FOOD CO LTD
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