A kitten food without palatability enhancers and its preparation method

Abstract

This invention discloses a kitten food without palatability enhancers and its preparation method, relating to the field of pet food technology. It comprises the following components: polypeptide chicken meal, soy protein peptides, gluten hydrolysate, lactoferrin, astragalus extract, yam powder, rosemary oil, resveratrol, tributyrate, and rice. By adding substances containing small peptides and plant extracts to the kitten food, this invention provides the body with a large amount of high-quality animal protein without adding any chemically synthesized palatability enhancers, preservatives, or other chemical additives. This effectively promotes the body's decomposition and metabolism of nutrients, promotes the growth of kittens, and also enhances the body's antioxidant capacity and reduces the occurrence of diarrhea.

Description

Technical Field

[0001] This invention relates to the field of pet food technology, and more specifically to a kitten food without palatability enhancers and its preparation method. Background Technology

[0002] In recent years, pets have gained increasing status in families, and pet owners have become more demanding of pet food, requiring not only delicious and enjoyable meals but also nutritious and healthy food. Cat food, also known as cat diet, is a general term for the food fed to cats. Kitten food is a type of pet food specifically designed for kittens. However, because kittens' nutritional needs differ from those of adult cats—they require higher levels of nutrition than adults—and because they have low immunity and are prone to illness after leaving their mothers, their digestive systems are not fully developed, and even slight neglect can lead to soft stools or diarrhea. Kitten food is a daily pet diet specifically developed for weaned kittens. It is easily digestible and has a much higher content of crude protein and crude fat than adult cat food. Therefore, the formula design for kitten food should be more balanced and comprehensive in its nutritional requirements.

[0003] However, most cat food currently on the market is adult cat food or kitten food with similar adult cat food formulas. Most cat food sold in stores is dry cat food, which usually contains a lot of wheat, corn and other grains, making it less palatable, increasing the burden on the cat's stomach and intestines, and also posing a risk of allergies. Protein ingredients (chicken, beef, etc.) are added directly, but they are low in calcium and trace elements, resulting in low digestibility and absorption rates, and cannot meet the nutritional needs of kittens for healthy growth. In addition, the composition of existing cat food is simple and contains a lot of palatability enhancers. Kittens have poor digestion and absorption after eating it, which is not good for their health, and long-term consumption can easily lead to anorexia.

[0004] Therefore, the palatability, digestibility and absorption of current kitten food, and growth-promoting effects on kittens still need to be improved. Summary of the Invention

[0005] In view of this, the present invention provides a kitten food without palatability enhancers and a method for preparing the same.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A palatability-free kitten food comprising the following ingredients: chicken peptide meal, soy protein peptides, gluten hydrolysate, lactoferrin, astragalus extract, yam powder, rosemary oil, resveratrol, tartrate, and rice.

[0008] Preferably, the cat food is used to feed kittens.

[0009] Further, by weight, the kitten food comprises: 40-55 parts polypeptide chicken meal, 30-45 parts soy protein peptides, 25-35 parts wheat gluten hydrolysate, 20-30 parts lactoferrin, 15-24 parts astragalus extract, 13-19 parts yam powder, 10-16 parts rosemary oil, 8-14 parts resveratrol, 5-11 parts tartrate glycerides, and 1-5 parts rice.

[0010] Preferably, the kitten food comprises, by weight parts: 50 parts of polypeptide chicken meal, 40 parts of soy protein peptides, 32 parts of gluten hydrolysate, 26 parts of lactoferrin, 21 parts of astragalus extract, 19 parts of yam powder, 12 parts of rosemary oil, 10 parts of resveratrol, 7 parts of tributyric acid glyceride and 4 parts of rice.

[0011] Furthermore, the preparation method of the polypeptide chicken powder is as follows: fresh chicken is added to distilled water and homogenized according to the ratio of fresh chicken to distilled water m:v = 1:3-5, papain is added and stirred evenly, water bath ultrasonic extraction is performed, enzyme is inactivated by heating, filtered, centrifuged, and the supernatant is spray-dried to obtain polypeptide chicken powder.

[0012] Preferably, the amount of papain added is 1-2% of the chicken mass.

[0013] Preferably, the water bath temperature is 60-70℃, the ultrasonic power is 600-800W, and the extraction time is 1.5-3 hours;

[0014] Preferably, the temperature is raised to 80-100℃, and the enzyme is inactivated for 5-10 minutes;

[0015] Preferably, the centrifugation is performed at 600-800 rpm for 5-10 minutes.

[0016] Further, the preparation method of the soybean protein peptide is as follows: soybeans are crushed and passed through a 50-60 mesh sieve. Wheat gluten is added to distilled water at a ratio of m:v = 1:3-6 and stirred evenly. NaOH is added to adjust the pH. After heating, alkaline protease and trypsin are added and stirred for enzymatic hydrolysis. Then, galactosidase is added to continue enzymatic hydrolysis. After completion, the enzymatic hydrolysate is coarsely filtered and then filtered using an ultrafiltration membrane to obtain an aqueous solution of soybean enzymatically hydrolyzed protein with a molecular weight of less than 3000 Da. After spray drying, soybean protein peptides are obtained.

[0017] Preferably, the pH is adjusted to 8.0-8.5 and the temperature is raised to 55-65℃;

[0018] Preferably, the amount of alkaline protease and trypsin added is 1-2% and 2-3% of the soybean mass, respectively, and the enzymatic hydrolysis time is 2-3 hours.

[0019] Preferably, the amount of galactosidase added is 1.5-3% of the soybean mass, and the enzymatic hydrolysis lasts for 1-2 hours.

[0020] Further, the preparation method of the gluten hydrolysate is as follows: gluten powder is added to distilled water at a ratio of gluten powder: distilled water m:v = 1:10-12 and stirred evenly. After preheating, trypsin is added for enzymatic hydrolysis. After cooling to room temperature, the pH is adjusted, and flavor protease is added and stirred for enzymatic hydrolysis after heating. After completion, the mixture is placed in boiling water to inactivate the enzyme. After filtration, centrifugation, and spray drying, the gluten hydrolysate can be obtained.

[0021] Preferably, the preheating temperature is 40-50℃;

[0022] Preferably, the amount of trypsin added is 1-2% of the mass of gluten powder, and the enzymatic hydrolysis lasts for 3-4 hours;

[0023] Preferably, the pH is adjusted to 6.5-6.8 and the temperature is raised to 55-65℃;

[0024] Preferably, the amount of flavor protease added is 1-2% of the mass of gluten powder, and the enzymatic hydrolysis lasts for 6-8 hours;

[0025] Preferably, the enzyme inactivation time is 10-15 min;

[0026] Preferably, the centrifugation is performed at 500-800 rpm for 5-10 minutes.

[0027] Furthermore, the Astragalus extract is an alcohol extract;

[0028] Preferably, the preparation method of the alcohol extract is as follows: Astragalus membranaceus is pulverized and passed through a 60-80 mesh sieve. Astragalus membranaceus powder is added to methanol solution at a ratio of Astragalus membranaceus:m:v = 1:6-8. The mixture is stirred evenly, ultrasonically extracted in a water bath, filtered, centrifuged, and the supernatant is concentrated and dried to obtain Astragalus membranaceus extract.

[0029] Preferably, the water bath temperature is 55-60℃, the ultrasonic power is 800-1000W, and the extraction time is 0.5-1h;

[0030] Preferably, the centrifugation is performed at 500-1000 rpm for 3-10 minutes.

[0031] As having the same inventive concept as the above-described technical solution, this invention also claims protection for the method of preparing the above-described kitten food, comprising the following steps:

[0032] (1) Mix the polypeptide chicken powder, soybean protein peptide, gluten hydrolysate and lactoferrin to obtain a mixed protein powder;

[0033] (2) After high-temperature conditioning of yam powder with high-temperature steam, it is cooled and mixed protein powder, astragalus extract, rosemary oil, resveratrol and rice are added for low-temperature conditioning to obtain a mixture.

[0034] (3) After the mixture cools down, it is quickly pressed into shape to obtain granules;

[0035] (4) Vacuum dry the pellets until the moisture content is less than 5%. Add glyceryl tartrate to the dried pellets and stir evenly. After low-temperature sterilization, package according to specifications to obtain kitten food.

[0036] Preferably, in step (2), the high-temperature tempering temperature is 85-100℃ and the tempering time is 0.5-1min; the low-temperature tempering temperature is 45-55℃ and the tempering time is 1-3min.

[0037] Preferably, in step (3), the cooling temperature is 30-45°C.

[0038] Preferably, in step (4), the vacuum drying temperature is 40-50℃, the stirring speed is 500-600rpm, and the stirring time is 5-10min.

[0039] As having the same inventive concept as the above-described technical solution, this invention also seeks protection for the application of the above-described kitten food or kitten food prepared by the above-described method in raising kittens.

[0040] Preferably, the kitten food promotes growth and development.

[0041] Preferably, the kitten food reduces the incidence of diarrhea.

[0042] Preferably, the kitten food enhances the body's antioxidant capacity.

[0043] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a kitten food without palatability enhancers and its preparation method, with the following beneficial effects:

[0044] The polypeptide chicken meal and soy protein peptides added to the kitten food of this invention are active peptides that regulate bodily functions after enzymatic hydrolysis of chicken and soybeans. These peptides can directly bind to intestinal receptors to participate in physiological regulation, improve the digestion and absorption of nutrients, and have low allergenicity, thus reducing the burden on the intestines. The enzymatic hydrolysate of gluten contains high levels of glutamine, which, when added to kitten food, can effectively promote the body's decomposition and metabolism of nutrients, reduce the incidence of disease, and improve the survival rate of kittens. Lactoferrin has immunomodulatory functions, participating in blocking excessive immune responses and promoting the kittens' own antioxidant capacity. Astragalus extract, yam powder, rosemary oil, resveratrol, and tricresyl triglyceride can promote the growth of kittens, promote the balance of intestinal flora, and reduce the incidence of diarrhea. The kitten food prepared in this way can provide a large amount of high-quality animal protein without adding any chemically synthesized palatability enhancers, preservatives, or other chemical additives. It can not only promote the normal growth and development of kittens but also improve the body's antioxidant capacity and reduce the occurrence of diarrhea. Detailed Implementation

[0045] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0046] Example 1

[0047] A palatability-free kitten food comprising the following components in parts by weight: 40 parts chicken peptide meal, 35 parts soy protein peptides, 28 parts wheat gluten hydrolysate, 20 parts lactoferrin, 24 parts astragalus extract, 15 parts yam powder, 14 parts rosemary oil, 8 parts resveratrol, 11 parts tributyrate, and 1 part rice.

[0048] The preparation method is as follows:

[0049] (1) Preparation of polypeptide chicken powder: Fresh chicken meat was added to distilled water and homogenized according to the ratio of fresh chicken meat to distilled water m:v = 1:3. 2% papain (60000U / g) was added and stirred evenly. The mixture was subjected to water bath ultrasonic extraction at 65℃ and 700W for 2.3h, followed by enzyme inactivation at 80℃ for 10min. The mixture was then filtered, centrifuged at 800rpm for 5min, and the supernatant was spray-dried to obtain polypeptide chicken powder.

[0050] (2) Preparation of soybean protein peptides: Soybeans are crushed and passed through a 55-mesh sieve. The gluten powder is added to distilled water at a ratio of gluten powder: distilled water m:v = 1:3 and stirred evenly. NaOH is added to adjust the pH to 8.5. After heating to 65℃, 1.5% alkaline protease (48000U / g) and 2.5% trypsin (1000U / g) by weight of soybeans are added and stirred for 3 hours of enzymatic hydrolysis. Then, 2.5% galactosidase (5000U / g) is added and enzymatic hydrolysis is continued for 1.5 hours. After completion, the enzymatic hydrolysate is coarsely filtered and then filtered using an ultrafiltration membrane to obtain an aqueous solution of soybean enzymatic hydrolysate with a molecular weight of less than 3000 Da. After spray drying, soybean protein peptides can be obtained.

[0051] (3) Preparation of gluten hydrolysate: Add gluten powder to distilled water at a ratio of gluten powder: distilled water m:v = 1:10 and stir evenly. After preheating to 45℃, add 1% trypsin (1000U / g) for enzymatic hydrolysis for 3.5h. After cooling to room temperature, adjust the pH to 6.7, raise the temperature to 60℃ and add 2% flavor protease (30000U / g) for enzymatic hydrolysis for 7h. After completion, place in boiling water to inactivate the enzyme for 15min, filter, centrifuge at 650rpm for 8min, and spray dry to obtain gluten hydrolysate;

[0052] (4) Preparation of Astragalus alcohol extract: Pulverize Astragalus and pass it through a 70-mesh sieve. Add Astragalus powder to methanol solution according to the ratio of Astragalus:m:v = 1:8. Stir evenly and extract by ultrasonic water bath at 60℃ and 1000W for 0.5h. Filter, centrifuge at 500rpm for 10min, take the supernatant, concentrate and dry to obtain Astragalus extract.

[0053] (5) Mix the polypeptide chicken powder, soybean protein peptides, gluten hydrolysate and lactoferrin to obtain a mixed protein powder.

[0054] (6) High-temperature steam was used to condition the yam powder at 85°C for 1 minute, then cooled. Mixed protein powder, astragalus extract, rosemary oil, resveratrol and rice were added and conditioned at 55°C for 1 minute to obtain the mixture.

[0055] (7) After the mixture cools, it is quickly pressed into shape to obtain granules;

[0056] (8) Vacuum dry the pellets at 50°C until the moisture content is less than 5%. Then add glyceryl tartrate to the dried pellets and stir at 500 rpm for 10 min. After low-temperature sterilization, package according to specifications to obtain kitten food.

[0057] Example 2

[0058] A palatability-free kitten food comprising the following components in parts by weight: 50 parts chicken peptide meal, 40 parts soy protein peptides, 32 parts wheat gluten hydrolysate, 26 parts lactoferrin, 21 parts astragalus extract, 19 parts yam powder, 12 parts rosemary oil, 10 parts resveratrol, 7 parts tributyrate, and 4 parts rice.

[0059] The preparation method is as follows:

[0060] (1) Preparation of polypeptide chicken powder: Fresh chicken meat was added to distilled water and homogenized according to the ratio of fresh chicken meat to distilled water m:v = 1:5. 1.5% papain (60000U / g) was added and stirred evenly. The mixture was subjected to water bath ultrasonic extraction at 60℃ and 600W for 3h, followed by enzyme inactivation at 90℃ for 8min. After filtration, centrifugation at 600rpm for 10min, and spray drying of the supernatant, polypeptide chicken powder was obtained.

[0061] (2) Preparation of soybean protein peptides: Soybeans are crushed and passed through a 50-mesh sieve. The gluten powder is added to distilled water at a ratio of gluten powder: distilled water m:v = 1:4 and stirred evenly. NaOH is added to adjust the pH to 8.2. After heating to 55℃, 1% alkaline protease (48000U / g) and 3% trypsin (1000U / g) by weight of soybeans are added and stirred for 2 hours of enzymatic hydrolysis. Then 1.5% galactosidase (5000U / g) is added and enzymatic hydrolysis is continued for 1 hour. After completion, the enzymatic hydrolysate is coarsely filtered and then filtered using an ultrafiltration membrane to obtain an aqueous solution of soybean enzymatic hydrolysate with a molecular weight of less than 3000 Da. After spray drying, soybean protein peptides can be obtained.

[0062] (3) Preparation of gluten hydrolysate: Add gluten powder to distilled water at a ratio of gluten powder: distilled water m:v = 1:11 and stir evenly. After preheating to 50℃, add 1.5% trypsin (1000U / g) for enzymatic hydrolysis for 3h. After cooling to room temperature, adjust the pH to 6.5, raise the temperature to 55℃ and add 1.5% flavor protease (30000U / g) for enzymatic hydrolysis for 8h. After completion, place in boiling water to inactivate the enzyme for 12min, filter, centrifuge at 500rpm for 10min, and spray dry to obtain gluten hydrolysate;

[0063] (4) Preparation of Astragalus alcohol extract: Pulverize Astragalus and pass it through a 60-mesh sieve. Add Astragalus powder to methanol solution according to the ratio of Astragalus:m:v = 1:6. Stir evenly and extract by ultrasonic water bath at 58℃ and 900W for 0.7h. Filter, centrifuge at 1000rpm for 3min, take the supernatant, concentrate and dry to obtain Astragalus extract.

[0064] (5) Mix the polypeptide chicken powder, soybean protein peptides, gluten hydrolysate and lactoferrin to obtain a mixed protein powder.

[0065] (6) High-temperature steam was used to condition the yam powder at 93°C for 0.8 min, then cooled. Mixed protein powder, astragalus extract, rosemary oil, resveratrol and rice were added and conditioned at 50°C for 2 min to obtain the mixture.

[0066] (7) After the mixture cools, it is quickly pressed into shape to obtain granules;

[0067] (8) Vacuum dry the pellets at 45°C until the moisture content is less than 5%. Then add glyceryl tartrate to the dried pellets and stir at 600 rpm for 5 minutes. After low-temperature sterilization, package according to specifications to obtain kitten food.

[0068] Example 3

[0069] A palatability-free kitten food comprising the following components in parts by weight: 55 parts chicken peptide meal, 30 parts soy protein peptides, 25 parts wheat gluten hydrolysate, 30 parts lactoferrin, 15 parts astragalus extract, 13 parts yam powder, 10 parts rosemary oil, 14 parts resveratrol, 5 parts tributyrate, and 5 parts rice.

[0070] The preparation method is as follows:

[0071] (1) Preparation of polypeptide chicken powder: Fresh chicken meat was added to distilled water and homogenized according to the ratio of fresh chicken meat to distilled water m:v = 1:4. 1% papain (60000U / g) was added and stirred evenly. The mixture was subjected to water bath ultrasonic extraction at 70℃ and 800W for 1.5h, followed by enzyme inactivation at 100℃ for 5min. The mixture was then filtered, centrifuged at 700rpm for 8min, and the supernatant was spray-dried to obtain polypeptide chicken powder.

[0072] (2) Preparation of soybean protein peptides: Soybeans are crushed and passed through a 60-mesh sieve. The gluten powder is added to distilled water at a ratio of gluten powder: distilled water m:v = 1:6 and stirred evenly. NaOH is added to adjust the pH to 8.0. After heating to 60℃, 2% alkaline protease (48000U / g) and 2% trypsin (1000U / g) by weight of soybean are added and stirred for 2.5h for enzymatic hydrolysis. Then 3% galactosidase (5000U / g) is added and enzymatic hydrolysis is continued for 2h. After completion, the enzymatic hydrolysate is coarsely filtered and then filtered with an ultrafiltration membrane to obtain an aqueous solution of soybean enzymatic hydrolysate with a molecular weight of less than 3000Da. After spray drying, soybean protein peptides can be obtained.

[0073] (3) Preparation of gluten hydrolysate: Add gluten powder to distilled water at a ratio of gluten powder: distilled water m:v = 1:12 and stir evenly. After preheating to 40℃, add 2% trypsin (1000U / g) for enzymatic hydrolysis for 4h. After cooling to room temperature, adjust the pH to 6.8, raise the temperature to 65℃ and add 1% flavor protease (30000U / g) for enzymatic hydrolysis for 6h. After completion, place in boiling water to inactivate the enzyme for 10min, filter, centrifuge at 800rpm for 5min, and spray dry to obtain gluten hydrolysate;

[0074] (4) Preparation of Astragalus alcohol extract: Pulverize Astragalus and pass it through an 80-mesh sieve. Add Astragalus powder to methanol solution according to the ratio of Astragalus:m:v=1:7. Stir evenly and extract by ultrasonic water bath at 55℃ and 800W for 1 hour. Filter, centrifuge at 750rpm for 7 minutes, take the supernatant, concentrate and dry to obtain Astragalus extract.

[0075] (5) Mix the polypeptide chicken powder, soybean protein peptides, gluten hydrolysate and lactoferrin to obtain a mixed protein powder.

[0076] (6) High-temperature steam was used to condition the yam powder at 100°C for 0.5 min, then cooled. Mixed protein powder, astragalus extract, rosemary oil, resveratrol and rice were added and conditioned at 45°C for 3 min to obtain the mixture.

[0077] (7) After the mixture cools, it is quickly pressed into shape to obtain granules;

[0078] (8) Vacuum dry the pellets at 45°C until the moisture content is less than 5%. Then add glyceryl tartrate to the dried pellets and stir at 550 rpm for 8 minutes. After low-temperature sterilization, package according to specifications to obtain kitten food.

[0079] Example 4

[0080] A palatability-free kitten food comprising the following components in parts by weight: 45 parts chicken peptide meal, 45 parts soy protein peptides, 35 parts wheat gluten hydrolysate, 23 parts lactoferrin, 18 parts astragalus extract, 17 parts yam powder, 16 parts rosemary oil, 12 parts resveratrol, 7 parts tributyrate, and 3 parts rice.

[0081] The preparation method is the same as in Example 2.

[0082] Comparative Example

[0083] Group A: Compared with Example 2, the components of polypeptide chicken powder, soybean protein peptide, and gluten hydrolysate were modified to 60 parts, 48 ​​parts, and 40 parts, respectively, while the remaining components remained unchanged;

[0084] Group B: Compared with Example 2, the components of polypeptide chicken powder, soybean protein peptide, and gluten hydrolysate were modified to 35 parts, 28 parts, and 23 parts, respectively, while the remaining components remained unchanged;

[0085] Group C: Compared with Example 2, the polypeptide chicken powder, soy protein peptide, and wheat gluten hydrolysate were not enzymatically hydrolyzed and were directly replaced with fresh chicken, soy powder, and wheat gluten, while the other components remained unchanged;

[0086] Group C: Compared with Example 2, the Astragalus alcohol extract was replaced with Astragalus water extract;

[0087] The preparation method of the Astragalus aqueous extract is as follows: after crushing Astragalus, add Astragalus powder to distilled water at a ratio of Astragalus: distilled water m:v = 1:6 and soak for 30 minutes, boil over high heat for 30 minutes, filter, and the Astragalus aqueous extract can be obtained.

[0088] Group D: Compared with Example 2, the raw material components are directly mixed, spray-dried and packaged without high and low temperature homogenization.

[0089] Test case

[0090] Eighty healthy kittens of the same breed, aged 2 months and with similar growth and development, were selected and divided into 8 groups of 10 kittens each. Each group was fed cat food prepared according to Examples 1-4 and the comparative example (AD group), with each kitten being fed 100g of cat food per day.

[0091] (1) Determination of growth performance

[0092] After feeding for one month, the kittens' weight was observed, and the results are shown in Table 1.

[0093] Table 1. Growth trends of kittens after feeding different cat foods.

[0094]

[0095]

[0096] As shown in Table 1, the kitten food prepared in Examples 1-4 of this invention can all promote the growth and development of kittens, with Example 2 showing a more significant effect. While the comparative groups AD can also promote kitten growth, their promotional effects are significantly lower than those of this invention. Therefore, it is evident that when the composition ratio of the kitten food components is changed or the extraction method is altered, the kittens fed with the resulting kitten food experience slower growth and development, with a lower growth rate than the kitten food prepared in this invention. Thus, the raw material components and extraction process in this invention complement each other and work together.

[0097] (2) Determination of diarrhea rate

[0098] During the feeding period, the kittens' diarrhea was observed from 10:00 to 11:00 every day, and the feces were scored. The diarrhea rate was calculated at the end of the experiment. The results are shown in Table 2.

[0099] Diarrhea rate (%) = [Σ number of puppies that developed diarrhea during the trial period / (number of puppies in the trial × number of trial days)] × 100.

[0100] Table 2. Incidence of diarrhea in kittens after feeding different cat foods.

[0101]

[0102] As shown in Table 2, compared with the comparative AD group, the kitten food prepared in Examples 1-4 of this invention can reduce the incidence of diarrhea in kittens. This indicates that when the composition ratio of the kitten food is changed or the extraction method is changed, feeding the kittens with the prepared kitten food will increase the incidence of diarrhea and reduce the growth level of kittens. However, feeding the kitten food prepared in this invention can reduce the incidence of diarrhea in kittens and improve the health level of kittens.

[0103] (4) Determination of serum biochemical indicators

[0104] One month after feeding, blood was collected via the jugular vein, centrifuged at 3000 rpm for 10 min, and the supernatant serum was collected. The activities of superoxide dismutase, glutathione peroxidase, catalase, malondialdehyde concentration, and total antioxidant capacity of serum were measured using a fully automated biochemical analyzer. The results are shown in Table 3.

[0105] Table 3 Effects of different cat foods on serum biochemical parameters in kittens

[0106]

[0107] As shown in Table 3, compared with the comparative AD group, the activities of superoxide dismutase, glutathione peroxidase, catalase and total antioxidant capacity in the serum of kittens after consuming the cat food prepared in Examples 1-4 of this invention were significantly increased, while the activity of malondialdehyde was decreased. This reflects the enhanced ability of the body to scavenge free radicals, the enhanced ability of cell defense, and the improved antioxidant capacity of the body. It can be shown that adding small peptides and plant extracts to cat food can effectively promote the growth of kittens and improve the body's antioxidant capacity and non-specific immunity.

[0108] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0109] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A kitten food that is free of a palatability enhancer, characterized in that, The composition comprises, by weight fraction: 40-55 parts of polypeptide chicken powder, 30-45 parts of soybean protein peptide, 25-35 parts of gluten hydrolysate, 20-30 parts of lactoferrin, 15-24 parts of radix astragali extract, 13-19 parts of yam powder, 10-16 parts of rosemary oil, 8-14 parts of resveratrol, 5-11 parts of tributyrin and 1-5 parts of rice. The cat food is used for feeding young cats; The radix astragali extract is an alcohol extract, and the preparation method of the alcohol extract is as follows: the radix astragali is crushed, and then passed through a 60-80 mesh sieve; the crushed radix astragali powder is added into a methanol solution according to a ratio of 1:6-8, stirred uniformly, extracted by ultrasonic in a water bath, filtered, centrifuged, and then the supernatant is concentrated and dried to obtain the radix astragali extract. The preparation method of the polypeptide chicken powder is as follows: fresh chicken is added into distilled water according to a ratio of 1:3-5, homogenized, and then papain is added and stirred uniformly; the mixture is extracted by ultrasonic in a water bath, heated to inactivate the enzyme, filtered, centrifuged, and then the supernatant is spray dried to obtain the polypeptide chicken powder. The preparation method of the soybean protein peptide is as follows: soybeans are crushed and passed through a 50-60 mesh sieve; the crushed soybean powder is added into distilled water according to a ratio of 1:3-6, stirred uniformly, and then the pH is adjusted by adding NaOH; after being heated, alkaline protease and trypsin are added for enzymolysis, and then galactosidase is added for further enzymolysis; after the enzymolysis is completed, the enzyme solution is coarsely filtered, and then filtered by using an ultrafiltration membrane to obtain a soybean enzyme solution with a molecular weight of less than 3000 Da; the soybean enzyme solution is spray dried to obtain the soybean protein peptide. The preparation method of the gluten hydrolysate is as follows: gluten is added into distilled water according to a ratio of 1:10-12, stirred uniformly, and then preheated; trypsin is added for enzymolysis; after being cooled to room temperature, the pH is adjusted, and then flavor protease is added for enzymolysis after being heated; after the enzymolysis is completed, the mixture is placed in boiling water to inactivate the enzyme; the mixture is filtered, centrifuged, and then spray dried to obtain the gluten hydrolysate.

2. The food of claim 1 wherein, The young cat food comprises, by weight fraction: 50 parts of polypeptide chicken powder, 40 parts of soybean protein peptide, 32 parts of gluten hydrolysate, 26 parts of lactoferrin, 21 parts of radix astragali extract, 19 parts of yam powder, 12 parts of rosemary oil, 10 parts of resveratrol, 7 parts of tributyrin and 4 parts of rice.

3. The food of claim 1, wherein In the preparation method of the polypeptide chicken powder, the addition amount of papain is 1-2% of the mass of the chicken; Or, the water bath temperature is 60-70℃, the ultrasonic power is 600-800W, and the extraction time is 1.5-3h; Or, the temperature is raised to 80-100℃, and the enzyme inactivation time is 5-10min; Or, the centrifugation is performed at 600-800rpm for 5-10min.

4. The food of claim 1 wherein, In the preparation method of the soybean protein peptide, the pH is adjusted to 8.0-8.5, and the temperature is raised to 55-65℃; Or, the addition amount of the alkaline protease and trypsin is 1-2% and 2-3% of the mass of the soybeans, and the enzymolysis time is 2-3h; Or, the addition amount of the galactosidase is 1.5-3% of the mass of the soybeans, and the enzymolysis time is 1-2h.

5. The food of claim 1 wherein, The preheating temperature in the preparation method of the gluten hydrolysate is 40-50°C; Or, the trypsin is added in an amount of 1-2% of the mass of the gluten, and the enzymolysis is performed for 3-4h; Or, the pH is adjusted to 6.5-6.8, and the temperature is raised to 55-65°C; Or, the flavour protease is added in an amount of 1-2% of the mass of the gluten, and the enzymolysis is performed for 6-8h; Or, the enzyme inactivation time is 10-15min; Or, the centrifugation is performed at 500-800rpm for 5-10min.

6. The food of claim 1 wherein, In the preparation method of the astragalus extract, the water bath temperature is 55-60°C, the ultrasonic power is 800-1000W, and the extraction is performed for 0.5-1h; Or, the centrifugation is performed at 500-1000rpm for 3-10min.

7. A process for the manufacture of a food for kittens according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: (1) mixing polypeptide chicken powder, soybean protein peptide, gluten hydrolysate and lactoferrin to obtain a mixed protein powder; (2) after high-temperature conditioning of yam powder by high-temperature steam, cooling, adding the mixed protein powder, astragalus extract, rosemary oil, orobanchol and rice for low-temperature conditioning to obtain a mixed material; (3) after cooling of the mixed material, quickly pressing and forming to obtain granular material; (4) vacuum drying the granular material, adding tributyrin to the dried granular material after the moisture content is less than 5%, stirring uniformly, low-temperature sterilization, and packaging according to specifications to obtain the kitten food.

8. The preparation method according to claim 7, characterized in that, In step (2), the high-temperature conditioning temperature is 85-100°C, and the conditioning time is 0.5-1min; the low-temperature conditioning temperature is 45-55°C, and the conditioning time is 1-3min.

9. The preparation method according to claim 7, characterized in that, In step (3), the cooling temperature is 30-45°C; in step (4), the vacuum drying temperature is 40-50°C, the stirring speed is 500-600rpm, and the stirring time is 5-10min.

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