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Method for preparing pet phagostimulant through controlling Maillard reaction degree

A technology of Maillard reaction and food attractant, applied in the field of thermochemical reaction, to achieve the effects of significant feed intake, good palatability, and increased feed intake

Inactive Publication Date: 2019-03-01
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of animal livers is less, and most of them are processed by hand workshops. Many comprehensive meat processing plants in China do not make good use of the by-products of animal processing, and a considerable part of animal livers is discarded. If this part of resources is used for new product development , its economic benefits will be considerable

Method used

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  • Method for preparing pet phagostimulant through controlling Maillard reaction degree
  • Method for preparing pet phagostimulant through controlling Maillard reaction degree
  • Method for preparing pet phagostimulant through controlling Maillard reaction degree

Examples

Experimental program
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Effect test

Embodiment 1

[0048] Collect fresh chicken liver, remove blood stains on the surface of chicken liver, chop it at 0℃, homogenize at high speed at 2000rmp / min for 2min, react with endogenous enzyme for 3h at room temperature, vacuum-sealed and package 20g chicken liver enzymatic hydrolysate with a vacuum packaging machine. The segmented microwave method is used for processing, and then placed in a water bath at 80°C for 20 minutes. The segmented microwave processing method includes two stages in sequence: the first stage has a microwave power of 50W, the microwave time is 4 minutes, and the second stage The microwave power is 80W and the microwave time is 4min. After the reaction is over, immediately take out the Maillard reaction product of the chicken liver enzymatic hydrolysate and place it in ice water to cool it to room temperature and then take it out, then place it in a spray dryer and heat it again. For the second Maillard reaction, the spray drying equipment uses a continuous constant...

Embodiment 2

[0050] Collect fresh chicken liver, remove blood stains on the surface of chicken liver, chop it at 4℃, homogenize at 4000rmp / min for 5min at high speed, react with endogenous enzyme at room temperature for 5h, use vacuum packaging machine to vacuum seal and package 30g chicken liver enzymatic hydrolysate. The segmented microwave method is used for processing, and then placed in a 90°C water bath for 120 minutes. The segmented microwave processing method includes two stages in sequence: the first stage has a microwave power of 70W, the microwave time is 6 minutes, and the second stage The microwave power is 100W and the microwave time is 6min. After the reaction is over, immediately take out the Maillard reaction product of the chicken liver enzymatic hydrolysate and place it in ice water to cool it to room temperature and then take it out, then place it in the spray dryer and heat it again. For the second Maillard reaction, the spray drying equipment uses a continuous constant ...

Embodiment 3

[0052] Collect fresh chicken liver, remove blood stains on the surface of chicken liver, chop it at 2℃, homogenize at 3000rmp / min at high speed for 3.5min, react with endogenous enzyme at room temperature for 4h, use vacuum packaging machine to vacuum seal and pack 25g of chicken liver enzymatic hydrolysate, The segmented microwave method is first used for processing, and then placed in a 85℃ water bath for 70 minutes. The segmented microwave processing method includes two stages in sequence: the microwave power of the first stage is 60W, the microwave time is 5 minutes, and the second The microwave power of the stage is 90W, and the microwave time is 5min. After the reaction is over, immediately take out the Maillard reaction product of the chicken liver enzymatic hydrolysate and place it in ice water, cool it to room temperature, and then take it out, then place it in a spray dryer and heat it again That is, the second Maillard reaction, the spray drying equipment uses a conti...

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Abstract

The invention discloses a method for preparing a pet phagostimulant through controlling Maillard reaction degree. The method comprises the following steps of step I, collecting chicken livers, performing homogenization, and then performing an enzymolysis reaction; step II, placing chicken liver enzymolysis products in vacuum environment, and then performing a first-time Maillard reaction, whereinthe first-time Maillard reaction comprises the steps of firstly placing the enzymolysis products in the vacuum environment in a sectional type microwave treatment method for pretreatment, and then performing heating in a water bath environment of which the temperature is 80-90 DEG C; and step III, reducing the temperature of chicken liver first-time Maillard reaction products to room temperature,then performing a second-time Maillard reaction by a spray drying method, and besides, preparing second-time Maillard reaction products into phagostimulant powder. According to the method disclosed bythe invention, the autogeneic in situ Maillard reaction degree of the chicken livers is maximized, so that the obtained pet phagostimulant is good in palatability, and the average food consumption ofpets can be significantly increased.

Description

Technical field [0001] The invention belongs to the technical field of thermochemical reactions, and relates to a method for preparing pet food attractants by controlling the degree of Maillard reaction. Background technique [0002] Chicken liver is one of the main by-products after chicken slaughter. Chicken liver accounts for 2.0% to 2.5% of each chicken's body weight. According to statistics from the World Food and Agriculture Organization (FAO), in 2017, the world's chicken liver production was 89.47 million tons (of which China was about 12.3 million tons). Calculated by the chicken slaughter rate of 65%, the world's annual chicken liver production reached more than 3 million tons ( Among them, more than 500,000 tons in China). As the domestic population grows, the demand for chicken livers and chicken by-products will increase accordingly, and the number of chickens raised will continue to increase, so that the output of chicken livers will also increase. If this wealth i...

Claims

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Application Information

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IPC IPC(8): A23K10/26
CPCA23K10/26
Inventor 邹烨王道营时海波陈晓张新笑杨恒卞欢徐为民
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES