A highly efficient fortified plant protein complex pet food and preparation method thereof

Abstract

The present invention provides a highly efficient fortified plant protein complex pet food and a preparation method thereof, comprising the following raw materials in parts by weight: 55-80 parts of meat; 10-15 parts of enzymatically hydrolyzed plant protein; 5-15 parts of vegetables; 5-15 parts of fruit; the enzymatically hydrolyzed plant protein complex comprises a mixture of several plant proteins after enzymatic hydrolysis. The highly efficient fortified plant protein complex pet food and a preparation method thereof of the present invention optimizes the compounding ratio of cassava protein, barley protein and yellow pea protein enzymatic hydrolyzate, and the highly digestible and highly nutritious pet food of the invention reduces the prevalence of obesity and hyperlipidemia in pet dogs and cats by more than 50%.

Description

Technical Field

[0001] The invention relates to the technical field of pet food, in particular to a highly efficient fortified plant protein complex pet food and a preparation method thereof. Background Art

[0002] Cassava, barley and yellow peas are important and common crops in the world. They are grown and produced in large quantities every year. They are relatively easy to obtain raw materials for the food processing industry. At present, after hybrid breeding, the protein content in cassava root tubers can reach about 10%. In addition, the use of solid-state fermentation technology can also increase the protein content in cassava products, which greatly improves the application in the food processing industry. The molecular weight of cassava protein is mainly concentrated in 75-115kDa, rich in arginine, aspartic acid and glutamic acid, but lacks essential amino acids such as methionine, tyrosine and threonine. The protein content in barley is more than 13%, which is composed of alcohol-soluble protein, glutenin, globulin and albumin, with a molecular weight of 30-45kDa, rich in glutamine, glutamic acid, proline, and lack of lysine. Yellow peas are mainly composed of protein and starch, with a protein content of 52-55%, and are high-protein products. The biological value of yellow pea protein is 48-64%, the efficacy ratio is 0.6-1.2, and the content of lysine, arginine, histidine, arginine, etc. is high, and it has high nutritional value. Therefore, crops such as cassava, barley and yellow peas and their nutrients are widely available, with relatively high nutritional value, and have great application prospects in food processing, which not only provides a variety of possibilities for the selection of raw materials, but also has low costs.

[0003] Pets play an increasingly important role in people's lives and have become an indispensable part of some families. Taking dog and cat food as an example, its ingredients include meat, fruits and vegetables, plants, nutritional additives, etc., providing dogs and cats with three major nutrients: protein, carbohydrates and fat. Plants are part of pet food. Their main nutrients are starch and protein, so their main function is to provide nutritional supplements for dogs and cats, providing some protein and starch, mainly wheat, barley, corn, potatoes and beans.

[0004] As we all know, dogs and cats are both classified as carnivores, but with the evolution of the process, their differences have gradually become obvious. There are great differences in the digestion of plants, especially the protein components in plants. The digestibility of plant protein directly affects the amount of plant ingredients added to pet food. If too much is added, it will not only cause waste and increase costs, but also easily cause indigestion; secondly, adding too little will lead to insufficient protein supply. Appropriate plant protein (type and amount of plant protein) can significantly reduce the use of meat, reduce the "rich disease" caused by dogs and cats eating too much animal meat, and reduce the cost of pet food. Therefore, the use of plant protein in pet food is particularly important. Summary of the invention

[0005] In view of this, the present invention aims to propose a highly efficient fortified plant protein complex pet food and a preparation method thereof, optimize the compounding ratio of cassava protein, barley protein and yellow pea protein enzymatic hydrolysate, and the invented highly digestible and highly nutritious pet food can reduce the prevalence of obesity, hyperlipidemia and other diseases in pet dogs and cats by more than 50%.

[0006] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0007] A fortified plant protein complex pet food, characterized in that it comprises the following raw materials in parts by weight: 55-80 parts of meat, 10-15 parts of enzymatically hydrolyzed plant protein, 5-15 parts of vegetables, and 5-15 parts of fruit;

[0008] The enzymatically hydrolyzed plant protein complex is formed by mixing three plant proteins after enzymatic hydrolysis, and the enzymatically hydrolyzed proteins are all small molecular substances.

[0009] Preferably, the meat is one of red fish, salmon, chicken meal, duck, mutton, beef and beef meal or a mixture thereof.

[0010] Preferably, the vegetable is one of spinach, pumpkin, carrot, celery and potato, or a mixture thereof.

[0011] Preferably, the fruit is apple, pear, blueberry, banana or a mixture thereof.

[0012] Preferably, the nutritional enhancer is fructooligosaccharide, lecithin, vitamins A, C and E, B vitamins, vitamin D, and D-calcium pantothenate.

[0013] Preferably, the plant protein is tapioca protein, barley protein and yellow pea protein.

[0014] The preparation method of enzymatically hydrolyzed plant protein comprises the following steps: taking an appropriate amount of plant protein, adding a certain amount of buffer to prepare a protein solution, maintaining the temperature at a specific enzymatic hydrolysis temperature for 10 minutes, adding a certain amount of protease, adjusting a specific pH value, incubating for a certain period of time, inactivating the enzyme in a boiling water bath for 5 minutes, centrifuging (10000r / min, 10 minutes), and the supernatant is the plant protein hydrolyzate.

[0015] The feed-liquid ratios of different proteins are as follows: cassava protein: 1:10-1:15 (feed-liquid ratio / g:mL), barley protein: 1:15-1:20 (feed-liquid ratio / g:mL), yellow pea protein: 1:12-1:16 (feed-liquid ratio / g:mL).

[0016] The enzymatic hydrolysis temperatures of different proteins are as follows: cassava protein: 40-45°C, barley protein: 55-60°C, yellow pea protein: 50-55°C.

[0017] The enzyme preparations used for different proteins and their dosages are as follows: cassava protein: bromelain and pancreatin are mixed and used in an amount of 0.05-0.1% bromelain and 0.03-0.05% pancreatin (mass ratio of protein raw materials); barley protein: neutral protease and alkaline protease are mixed and used in an amount of 0.1-0.2% neutral protease and 0.05-0.15% alkaline protease (mass ratio of protein raw materials); yellow pea protein: papain and acid protease are mixed and used in an amount of 50-100U / g raw material of neutral protease and 150-200U / g raw material of acid protease.

[0018] The pH values ​​used for different proteins are as follows: cassava protein: pH 6.8-7.5; barley protein: pH 7.0-8.0; yellow pea protein: pH 5.5-6.5.

[0019] The enzymatic hydrolysis time used for different proteins is as follows: cassava protein: 1.5-2.0h; barley protein: 40-50min; cassava protein: 3.0-4.0h.

[0020] The protein enzymatic hydrolysate solution is concentrated, dried and crushed, characterized in that the solution is dried in an oven at 60-80° C. for 8-10 hours, the dried protein hydrolysate is ground and crushed, and passed through an 80-mesh sieve to obtain the protein hydrolysate.

[0021] The enzymatic plant protein complex is an enzymatic hydrolyzate of cassava protein, barley protein and yellow pea protein in a mass ratio of 0.5-0.7:0.3-0.5:1.

[0022] The pet food also includes 1-5 portions of nutritional additives, which are multivitamins.

[0023] The compounding method of the complex is: weighing and mixing the enzymatic hydrolysates of different plant proteins according to corresponding proportions, and stirring them evenly.

[0024] The method for preparing fortified plant protein complex pet food is characterized by comprising the following steps:

[0025] S1. Crush meat, vegetables and fruits;

[0026] S2, mixing different enzymatically hydrolyzed plant proteins;

[0027] S3, mixing the pulverized meat, vegetables, fruits, enzymatic plant protein complex and nutritional supplements evenly;

[0028] S4, extruding and shaping the product obtained in S3 to prepare a semi-finished product;

[0029] S5, drying, making into different sizes, packaging.

[0030] The extrusion and expansion partition temperatures in step S4 are 80-90° C., 150-160° C., and 180-190° C. respectively; and the screw speed is 60-90 r / min.

[0031] In step S5, the drying temperature is 50-60° C., and the moisture content is ≤10%.

[0032] Compared with the prior art, the highly efficient fortified plant protein complex pet food and the preparation method thereof described in the present invention have the following beneficial effects:

[0033] 1. This application uses cassava protein, barley protein and yellow pea protein as raw materials and performs moderate enzymolysis under specific conditions to obtain enzymolytes of smaller molecular proteins, which caters to the relatively weak gastrointestinal digestive power of pet dogs and cats, and is compounded in a certain proportion to obtain a plant protein complex, which is mixed with meat, fruits, vegetables and nutritional enhancers, and a highly efficient fortified plant protein complex pet food is made through technical means. After enzymolysis, plant protein generates specific small molecules that can better cater to the gastrointestinal digestion of pets such as dogs and cats, and improve the digestibility of the gastrointestinal tract of dogs and cats. In addition, the plant protein compound in this pet food can provide a part of the protein demand for pets, reduce the use of meat, and reduce costs, with a cost reduction of more than 12.5%.

[0034] 2. The present application optimizes the compounding ratio of cassava protein, barley protein and yellow pea protein, which not only makes the optimized plant protein complex reach the maximum digestion rate (more than 80%), but also achieves 100% complementarity of amino acid complementarity, and at the same time, the small molecule peptide fortification reaches more than 90%. The nutritional value of plant protein in the pet food is enhanced, while avoiding waste caused by excessive addition and increasing corresponding costs.

[0035] 3. The present application optimizes the compounding ratio of cassava protein, barley protein and yellow pea protein enzymatic hydrolysate, and the invented highly digestible and highly nutritious pet food reduces the prevalence of obesity, hyperlipidemia and other diseases in pet dogs and cats by more than 50%. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0037] Figure 1 Liquid chromatogram for determination of free amino acids in canine digestion products of cassava protein enzymatic hydrolysate;

[0038] Figure 2 Liquid chromatogram for determination of free amino acids in canine digestion products of barley protein enzymatic hydrolysate;

[0039] Figure 3 This is the liquid chromatogram of free amino acid determination of yellow pea protein enzymatic hydrolysate in dogs;

[0040] Figure 4 Liquid chromatogram for determination of free amino acids in cassava protein enzymatic hydrolysate cat digestion products;

[0041] Figure 5 Liquid chromatogram for determination of free amino acids in cat digestion products of barley protein enzymatic hydrolysate;

[0042] Figure 6 Liquid chromatogram of free amino acid determination of yellow pea protein enzymatic hydrolysate cat digestion product;

[0043] Figure 7 Total ion chromatogram was measured for peptides from canine digestion products of cassava protein enzymatic hydrolysate;

[0044] Figure 8 Total ion chromatogram was measured for peptides from cassava protein enzymatic hydrolysate cat digestion products;

[0045] Fig. 9 Total ion chromatogram was measured for peptides from canine digestion products of barley protein enzymatic hydrolysate;

[0046] Fig.10Total ion chromatogram was measured for barley protein enzymatic hydrolysate cat digestion product peptides;

[0047] Fig.11 Total ion current for the determination of peptides from canine digestion products of yellow pea protein enzymatic hydrolysate;

[0048] Fig.12 This is the total ion current diagram for the determination of peptides from yellow pea protein enzymatic hydrolysates for dogs and cats. DETAILED DESCRIPTION

[0049] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0050] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0051] Example of preparation of enzymatic plant protein complex

[0052] Preparation Example 1

[0053] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.5:0.3:1 and mixed thoroughly.

[0054] Preparation Example 2

[0055] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein enzymes were weighed in a ratio of 0.5:0.4:1 and mixed thoroughly.

[0056] Preparation Example 3

[0057] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.5:0.5:1 and mixed thoroughly.

[0058] Preparation Example 4

[0059] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein enzymes were weighed in a ratio of 0.6:0.3:1 and mixed thoroughly.

[0060] Preparation Example 5

[0061] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.6:0.4:1 and mixed thoroughly.

[0062] Preparation Example 6

[0063] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.6:0.5:1 and mixed thoroughly.

[0064] Preparation Example 7

[0065] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.7:0.3:1 and mixed thoroughly.

[0066] Preparation Example 8

[0067] The enzymatically hydrolyzed cassava protein, barley protein and yellow pea protein were weighed in a ratio of 0.7:0.4:1 and mixed thoroughly.

[0068] Preparation Example 9

[0069] Tapioca protein, barley protein and yellow pea protein were weighed in a ratio of 0.7:0.5:1 and mixed thoroughly.

[0070] Comparative Example 1

[0071] Cassava protein enzymatic hydrolysate is directly added to pet food.

[0072] Comparative Example 2

[0073] Barley protein enzymatic hydrolysate is directly added to pet food.

[0074] Comparative Example 3

[0075] The yellow pea protein enzymatic hydrolysate is directly added to pet food.

[0076] Comparative Example 4

[0077] The enzymatically hydrolyzed cassava protein and barley protein were weighed in a ratio of 0.5:0.4 and mixed thoroughly.

[0078] Comparative Example 5

[0079] The enzymatically hydrolyzed cassava protein and yellow pea protein were weighed in a ratio of 0.5:1.0 and mixed thoroughly.

[0080] Comparative Example 6

[0081] The enzymatically hydrolyzed barley protein and yellow pea protein were weighed in a ratio of 0.4:1.0 and mixed thoroughly.

[0082] Unless otherwise specified, the raw materials in the examples are all commercially available.

[0083] Examples 1 to 10

[0084] As shown in Table 1, the main difference between Examples 1 to 10 is the different ratios of the raw materials.

[0085] The following is described using Example 1 as an example, in which the types of meat, vegetables, and fruits are combined according to the same weight.

[0086] The preparation method provided in Example 1 comprises the following steps:

[0087] S1, crushing meat, fruit and vegetables respectively to obtain meat puree, fruit puree and vegetable puree;

[0088] S2, mixing meat puree, vegetable puree, fruit puree, enzymatic plant protein complex and nutrition enhancer, stirring evenly, and conditioning to obtain a mixed material;

[0089] S3. Put the mixed material into the extruder, set the temperature of each section of extrusion to 85℃, 160℃, and 180℃ respectively; the screw speed is 70r / min, and the pressure is 30kgf / cm 2 , the feeding speed is 1800kg / h, and the expanded material is formed through extrusion and expansion;

[0090] S4, drying the expanded material at 60°C until the moisture content is ≤10%;

[0091] S5. Cut and pack the dried materials.

[0092] Table 1 Raw material dosage table in the embodiment (unit: kg)

[0093]

[0094] Performance testing experiment

[0095] Experimental study on the digestibility of plant protein complex

[0096] Stomach: The plant protein complex was fully mixed with the simulated gastric digestive fluid at a ratio of 1:20 (g / v), and the pH of the solution was adjusted to 2 with 1M hydrochloric acid solution, and 0.5mL of 0.5% chloramphenicol solution was added to prevent bacterial growth and reproduction, and the final volume was 12mL. Digested in a 38.5℃ water bath with shaking for 1h, and half of the digestive fluid was taken to adjust the pH to neutral to inactivate the enzyme, and an equal volume of 10% trichloroacetic acid was added to precipitate the protein, and the mixture was allowed to stand for 10min, and centrifuged at 12,000 rpm for 5min to separate the precipitate and the supernatant.

[0097] Small intestine: Add small intestinal digestive fluid to the remaining gastric digestive fluid (2:1 (v / v)) and mix thoroughly. Adjust the pH to 7.5 with 1M hydrochloric acid solution or 10M sodium hydroxide solution. Digest in a 38.5°C water bath with shaking for 2 hours. Inactivate the enzyme in a boiling water bath for 10 minutes. Cool and add an equal volume of 10% trichloroacetic acid to precipitate protein. Let stand for 10 minutes. Centrifuge at 12,000 rpm for 5 minutes to separate the precipitate and supernatant.

[0098] Blank: After the digestion solution is inactivated and the pH is adjusted accordingly, the protein raw material is added for digestion. Determination of free amino acid content: The free amino acids in the supernatant produced by simulated digestion are determined by the o-phthalaldehyde (OPA) method.

[0099] Solution preparation: OPA reagent: 1. Dissolve 7.620g of sodium tetraborate and 200mg of sodium dodecyl sulfate (SDS) in 150mL of deionized water. 2. Dissolve 160mg of o-phthalaldehyde in 4mL of anhydrous ethanol. After complete dissolution, transfer to solution 1 and rinse with deionized water. 3. Add 176mg of 1,4-dimercaptothreitol to solution 1. Finally, dilute the above solution to 200mL with deionized water.

[0100] Preparation of standard solution: Use deionized water to prepare 0, 0.2, 0.4, 0.6, 0.8 and 1.0 mmol / L serine standard solutions.

[0101] Sample solution: Add 900 μl of deionized water to 100 μl of hydrolyzed sample and mix well for testing.

[0102] Test steps: 1. Standard solution test: Add 400 microliters of serine standard solution to a test tube containing 3mL of OPA reagent, mix well, let stand for 2 minutes, and immediately measure the absorbance at 340nm. 2. Sample test: Add 400 microliters of sample solution to a test tube containing 3mL of OPA reagent, mix well, let stand for 2 minutes, and immediately measure the absorbance at 340nm. Calculate the free amino acid content according to the following formula:

[0103]

[0104] Where c is the concentration calculated by the standard curve, mmol / L; a is the dilution factor, v is the total volume of the digestion fluid, mL; 128 is the average molecular weight of the amino acid; 10 6 is the unit conversion factor.

[0105] Peptide content determination: The peptide content in the supernatant produced by simulated digestion was quantified using a total protein detection kit (standard: BCA method) and tested according to the method in the kit.

[0106] Determination of protein content in raw materials: The protein content in the sample raw materials was tested according to the method of GB 5009.5-2016 "Determination of protein in food".

[0107] The digestibility of plant protein complex is calculated according to the following formula:

[0108]

[0109] Table 2 Plant protein complex digestibility test results

[0110]

[0111]

[0112] According to the data in Table 2, the gastric digestibility of dogs and cats in Comparative Examples 1-3 is about 20%, and the small intestinal digestibility is about 40%. Compared with Comparative Examples 1-3, the gastrointestinal digestibility of Comparative Examples 4-6 is increased by about 10%. The gastric digestibility of dogs and cats in Preparation Examples 1-9 is about 40%, and the small intestinal digestibility is about 80%. Compared with Comparative Examples 1-3, the gastric digestibility is increased by about 20%, and the small intestinal digestibility is increased by about 40%; compared with Comparative Examples 4-6, the small intestinal digestibility is increased by about 10% and about 20%.

[0113] Table 3 Characterization results of free amino acids in digestion products

[0114]

[0115]

[0116]

[0117] According to the method of GB 5009.124-2016 "Determination of Amino Acids in Foods", the free amino acid composition of the enzymatic hydrolysates of cassava protein, barley protein and yellow pea protein (i.e., Comparative Example 1, Comparative Example 2 and Comparative Example 3) after digestion by dogs and cats was detected.

[0118] Table 4 Results of essential amino acid content in free amino acids

[0119]

[0120]

[0121] A total of 17 amino acids were analyzed, including 9 essential amino acids for dogs and cats and 8 non-essential amino acids. According to the data in Table 3, the main amino acids produced by digestion are leucine, tyrosine, phenylalanine, lysine and arginine. In the canine digestion products, the total amount of various free amino acids in the three protein gastric digestion products was 6.389±0.01g / 100mL, 31.74±0.70g / 100mL and 17.59±0.90g / 100mL, respectively, and the total amount of various free amino acids at the end of digestion was 39.45±0.88g / 100mL, 34.50±0.79g / 100mL and 60.06±0.74g / 100mL, respectively. In the cat digestion products, the total amounts of various free amino acids in the three protein gastric digestion products were 7.255±0.30g / 100mL, 31.51±0.20g / 100mL and 13.90±0.75g / 100mL, respectively. At the end of digestion, the total amounts of various free amino acids were 38.94±0.27g / 100mL, 36.95±1.2g / 100mL and 42.32±0.93g / 100mL, respectively.

[0122] According to the data in Table 4, among the digestive products of dogs and cats, only the essential amino acids of cassava protein account for less than 40%, while the essential amino acids of barley protein and yellow pea protein account for more than 50%. At the end of digestion, the essential amino acids of cassava protein and yellow pea protein account for about 70% to 80%, and the essential amino acids of barley protein account for more than 60%. In addition, the essential amino acids produced by cassava protein and yellow pea protein are more leucine, phenylalanine, lysine and arginine. The amount of threonine, valine, methionine and isoleucine produced by barley protein is much greater than that of cassava protein and yellow pea protein.

[0123] Determination of peptides in digestion products

[0124] LC-MS / MS was used to detect polypeptides of the enzymatic hydrolysates of cassava protein, barley protein and yellow pea protein (ie, Comparative Example 1, Comparative Example 2 and Comparative Example 3) after digestion by dogs and cats.

[0125] Table 5 Detection results of peptide quantity in digestion products

[0126]

[0127]

[0128] According to the data in Table 5, the number of free peptides produced by dogs and cats digesting the three proteins is about 500 to 800. According to the data of different molecular weight segmentation, the peptides produced by cassava protein are mainly concentrated between 1000-1500Da and 1500-2000Da; the peptides produced by barley protein and yellow pea protein are mainly concentrated between 400-1000Da, 1000-1500Da and 1500-2000Da. Barley protein and yellow pea protein can supplement the small molecular weight polypeptides lacking in cassava protein, and the combination of the three proteins can achieve the superposition of 1000-2000 molecular weight peptides, which is conducive to the utilization of this part of peptides by dogs and cats.

[0129] Relative increase of essential amino acids and small molecule peptides

[0130] According to the contents of essential amino acids and small molecule polypeptides obtained in Comparative Examples 1-3, the relative increments of essential amino acids and small molecule polypeptides in the digestion products after compounding are calculated according to the corresponding compounding ratios (taking ratios 4-6 and Preparation Example 5 as examples for analysis), and the calculation method is as follows:

[0131]

[0132] Among them, EAA R : Relative increase in the proportion of essential amino acids, %; EAA C : The proportion of essential amino acids after compounding, %; EAA S : Minimum proportion of essential amino acids of a single component, %.

[0133]

[0134] Among them, SMPR: relative increase in the proportion of small molecule peptides, %; SMPC: proportion of small molecule peptides after compounding, %; SMPS: minimum proportion of small molecule peptides of a single component, %.

[0135] Table 6 Relative increase of essential amino acids after compounding

[0136]

[0137]

[0138] Table 7 Relative increase of small molecule peptide proportion after compounding

[0139]

[0140] According to the data in Table 6, the relative increments of the essential amino acids in Comparative Examples 4-6 and Preparation Example 5 are all positive values, indicating that the content of each essential amino acid is increased after compounding. Moreover, compared with Comparative Examples 4-6, the relative increments of the essential amino acids in Preparation Example 5, except for threonine, are greater than those in Comparative Examples 4-6.

[0141] According to the data in Table 7, in Comparative Examples 4-6 and Preparation Example 5, the relative increase in the proportion of polypeptides of 400 to 2000 Da is positive, indicating that the content of polypeptides of 400 to 2000 Da is increased after compounding, and in Preparation Example 5, the relative increase in the proportion of polypeptides of 400 to 1000 Da is higher than that of Comparative Examples 4-6.

[0142] Therefore, in theory, after the three enzymatically hydrolyzed plant proteins are compounded in appropriate proportions, the essential amino acids can be complemented and the small peptides can also be strengthened. The nutritional effect of the three enzymatically hydrolyzed plant proteins is greater than that of the compounding of two enzymatically hydrolyzed plant proteins and a single protein.

Claims

1. A highly efficient fortified plant protein complex pet food, characterized by: The raw materials include the following parts by weight: 55-80 parts of meat; 10-15 parts of enzymatically hydrolyzed plant protein; 5-15 parts of vegetables; 5-15 parts of fruits; the enzymatically hydrolyzed plant protein complex is a mixture of cassava protein, barley protein and yellow pea protein after enzymatic hydrolysis; The mass ratio of cassava protein, barley protein and yellow pea protein enzymatic hydrolysate is 0.5-0.7:0.3-0.5:1; the invention also includes a nutritional enhancer, which is one or more of fructooligosaccharide, lecithin, vitamin A, C and E, B vitamins, vitamin D and D-calcium pantothenate.

2. The highly efficient fortified plant protein complex pet food according to claim 1, characterized in that: The meat is one or more of red fish, salmon, chicken meal, duck, mutton and beef.

3. The highly efficient fortified plant protein complex pet food according to claim 2, characterized in that: The vegetables are one or more of spinach, pumpkin, carrot, celery and potato.

4. The highly efficient fortified plant protein complex pet food according to claim 2, characterized in that: The fruit is one or more of apples, pears, blueberries and bananas.

5. The highly efficient fortified plant protein complex pet food according to claim 1, characterized in that: The preparation of plant protein by enzymatic hydrolysis includes the following steps: taking plant protein, adding a certain amount of buffer to make a protein solution, keeping the temperature constant at the enzymatic hydrolysis temperature, adding a certain amount of protease, adjusting the pH value, incubating for a certain period of time, inactivating the enzyme, centrifuging, and the supernatant is the plant protein hydrolyzate.

6. The highly effective fortified plant protein complex pet food according to claim 5, characterized in that: The plant protein is cassava protein, and the volume ratio of the cassava protein to the buffer solution is 1:10-1:

15.

7. The highly effective fortified plant protein complex pet food according to claim 6, characterized in that: The enzymatic hydrolysis temperature of cassava protein is 40-45℃.

8. The highly effective fortified plant protein complex pet food according to claim 6, characterized in that: Proteases from cassava protein include bromelain and pancreatin.

9. The highly effective fortified plant protein complex pet food according to claim 6, characterized in that: The proteases in cassava protein are 0.05-0.1% bromelain and 0.03-0.05% pancreatin.

10. The highly effective fortified plant protein complex pet food according to claim 6, characterized in that: The enzymatic hydrolysis time of cassava protein is 1.5-2.0h.

11. The highly effective fortified plant protein complex pet food according to claim 6, characterized in that: Adjust pH to 6.8-7.

5.

12. The highly effective fortified plant protein complex pet food according to claim 5, characterized in that: The plant protein is barley protein, and the volume ratio of the barley protein to the buffer solution is 1:15-1:

20.

13. The highly effective fortified plant protein complex pet food according to claim 12, characterized in that: The enzymatic hydrolysis temperature of barley protein is 55-60℃.

14. The highly effective fortified plant protein complex pet food according to claim 12, characterized in that: The proteases of barley protein include neutral proteases and alkaline proteases.

15. The highly effective fortified plant protein complex pet food according to claim 12, characterized in that: The proteases of barley protein are 0.1-0.2% neutral protease and 0.05-0.15% alkaline protease.

16. The highly effective fortified plant protein complex pet food according to claim 12, characterized in that: The enzymatic hydrolysis time of barley protein is 40-50 min.

17. The highly effective fortified plant protein complex pet food according to claim 12, characterized in that: Adjust pH to 7.0-8.

0.

18. The highly effective fortified plant protein complex pet food according to claim 5, characterized in that: The plant protein is yellow pea protein, and the volume ratio of the mass of the yellow pea protein to the buffer solution is 1:12-1:

16.

19. The highly effective fortified plant protein complex pet food according to claim 18, characterized in that: The enzymatic hydrolysis temperature of yellow pea protein is 50-55℃.

20. The highly effective fortified plant protein complex pet food according to claim 18, characterized in that: The proteases of yellow pea protein include papain and acid protease.

21. The highly effective fortified plant protein complex pet food according to claim 18, characterized in that: The proteases of yellow pea protein are papain 50-100U / g raw material and acid protease 150-200U / g raw material.

22. The highly effective fortified plant protein complex pet food according to claim 18, characterized in that: The enzymatic hydrolysis time of yellow pea protein is 3.0-4.0h.

23. The highly effective fortified plant protein complex pet food according to claim 18, characterized in that: Adjust pH to 5.5-6.

5.

24. The highly effective fortified plant protein complex pet food according to claim 5, characterized in that: Keep the temperature constant at the enzymatic hydrolysis temperature for 10 minutes, add a certain amount of protease, adjust the pH value, incubate for a certain period of time, inactivate the enzyme in a boiling water bath for 5 minutes, and centrifuge at a speed of 10000 r / min for 10 minutes. The supernatant is the plant protein hydrolysate. The method also includes concentrating, drying and crushing the obtained plant protein hydrolysate, drying the solution in an oven at 60-80° C. for 8-10 hours, grinding and crushing the dried protein hydrolysate, and passing it through an 80-mesh sieve to obtain the protein hydrolysate.

25. The method for preparing a highly efficient fortified plant protein complex pet food according to any one of claims 1 to 24, characterized in that: S1. Crush meat, vegetables and fruits; S2, mixing different enzymatically hydrolyzed plant proteins; S3, uniformly mixing ground meat, vegetables, fruits, enzymatically hydrolyzed plant protein complex and nutritional enhancers; S4, puffing and extruding the product obtained in S3 to form a semi-finished product; S5, drying, forming into different sizes and packaging.

26. The method for preparing a highly efficient fortified plant protein complex pet food according to claim 25, characterized in that: The extrusion and expansion partition temperatures in step S4 are 80-90° C., 150-160° C., and 180-190° C. respectively; and the screw speed is 60-90 r / min.

27. The method for preparing a highly efficient fortified plant protein complex pet food according to claim 25, characterized in that: In step S5, the drying temperature is 50-60° C. and the moisture content is ≤10%.

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