Meat enzymolysis pet food with antioxidant activity and preparation process of meat enzymolysis pet food

Abstract

The invention belongs to the field of enzymolysis processes, and particularly relates to meat enzymolysis pet food with antioxidant activity and a preparation process thereof, the preparation process comprises the following steps: weighing pretreated chicken, adding distilled water according to a material ratio of 1: 5, crushing and homogenizing by using a crusher, adjusting the pH value of a solution to 4-10, controlling the temperature to 40-70 DEG C, then adding an enzyme accounting for 3-5% of the water amount to form hydrolysate, and carrying out enzymolysis for 2-3 hours; adding a controlled release substance and an enzyme again in the hydrolysis process, adjusting the hydrolysis condition to continue hydrolysis until the required supernatant is obtained, taking the supernatant to prepare powder, and then preparing beneficial factors or products including pancreatin, chymotrypsin, histidine decarboxylase, selenomethionine, selenocysteine antioxidant, peptide chain small molecules and enzymolysis anti-inflammatory development-promoting beneficial factors by using the powder as required; the pet food is prepared from substances such as ascorbyl palmitate, dihydropyridine, astaxanthin, fat, saccharides, vitamins, tryptophan, cystine and cysteine, the quality guarantee period and oxidation resistance of the pet food are improved by at least about half a year compared with those of common pet food, and the method is high in applicability and good in generalizability.

Description

technical field [0001] The invention belongs to the field of enzymatic hydrolysis technology, in particular to an anti-oxidation meat enzymatic hydrolysis pet food and its preparation process Background technique [0002] Peptide amino acids of protein can only be decomposed into small molecules that are beneficial to the digestion of pets. Most of the existing protein decomposition uses enzymatic hydrolysis or Maillard reaction. Maillard reaction is also known as non-enzymatic browning reaction, which is widely found in food A type of non-enzymatic browning in industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), but the process stage is complicated, and the reaction process is changeable for pet food. Enzymatic hydrolysis mainly involves protease acting on specific parts of the protein structure Carry out cutting and decomposition, and decompose into small molecule peptides or free amino acids. Most animal...

AI Technical Summary

Problems solved by technology

It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), but the process stage is complicated, and the reaction process is changeable for pet food. Enzymatic hydrolysis mainly involves protease acting on specific parts of the protein structure Carry out cutting and decomposition, and decompose into small molecular peptides or free amino acids

Most animal and microbial proteins can be enzymatically hydrolyzed by a single enzyme or a combination of multiple enzymes, but the types and choices of enzymes for hydrolyzing hydrophobic amino acid groups are limited, and it is impossible to complete the good cracking of hydrophobic groups. Existing pet food still has the defect of slow digestion and rapid deterioration. For this, the above-mentioned problems affecting the development of pet food need to be solved urgently

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