Preparation process of glue-free and starch-free complete pet wet food

Abstract

The invention discloses a preparation process of a glue-free and starch-free complete pet wet grain product, which comprises the following steps: S1, preparing a raw material meat zymolyte: cooking raw material meat A, and adding water and a compound enzyme preparation for enzymolysis to obtain the raw material meat zymolyte; s2, preparing a meat mixture: mincing the raw material meat zymolyte obtained in the step S1; mixing and stirring the cooked raw material meat B and the raw material meat zymolyte, and then performing ultrasonic emulsification to obtain a meat mixture; s3, preparing a hydrolyzed protein powder-milk powder-algae compound; s4, mixing: uniformly mixing the hydrolyzed protein powder-milk powder-algae compound obtained in the step S3 with the meat mixture obtained in the step S2; and S5, packaging and sterilizing. The emulsifying effect of the product is improved, and the abnormal conditions of material collapse, flocculent precipitation and cover sticking do not occur any more during filling.

Description

Technical Field

[0001] The invention belongs to the field of pet food, relates to pet wet food, and specifically relates to a preparation process of a complete pet wet food without glue or starch. Background Art

[0002] Canned food can be stored for a long time at room temperature, and is easy to carry, transport and store. It is one of the main types of pet wet food. Most canned pet food on the market is formulated with fresh or frozen meat as the main raw material, supplemented with cereals, starch, nutrients and minerals. Usually, in order to ensure the uniform texture and high water retention of the product, natural or artificial emulsifiers are added to ensure the stability of the emulsion system after animal fat is mixed with water-soluble ingredients. In recent years, with the development of analytical methods and detection technologies, studies have shown that certain colloids, such as carrageenan, may promote or cause inflammation, bloating, irritable bowel syndrome, glucose intolerance, colon cancer, food allergies and other adverse reactions. The occurrence of inflammation can further lead to the occurrence of other diseases; in addition, it also has adverse effects on intestinal flora. Because dogs are omnivorous animals that prefer meat, and cats are carnivorous animals. If you use food filled with a large amount of starch to feed, it will bring serious digestive burden to the intestines of dogs and cats, and it will not meet the daily energy supply needs of dogs and cats. Therefore, not adding colloids and starch for thickening and filling in wet canned food has been a popular product feature in recent years. Although there is a lack of direct research data to prove that other food colloids or starch ingredients will have adverse effects on the bodies of dogs and cats, and are safe at normal dosages and intakes, minimizing their use remains the mainstream market call.

[0003] In actual production, if food colloids or starch are not added, pet food with the same formula will have poor water retention and unstable emulsion. Even if a horizontal emulsifier is used to temporarily obtain a uniform texture, the sample will have problems such as water separation and flocculent solids after sterilization. Moreover, the system without the support of stabilizer or thickener cannot withstand the impact of the filling machine, and the material is prone to collapse during filling. Summary of the invention

[0004] In view of the deficiencies in the above-mentioned prior art, the present invention provides a preparation process for a glue-free and starch-free complete pet wet food product, which solves the problems of material collapse in the production process of glue-free and starch-free canned wet food, and water separation and flocculated solids after sample sterilization.

[0005] The specific technical solutions are as follows:

[0006] One of the purposes of the present invention is to provide a process for preparing a complete pet wet food product without glue or starch, which comprises the following steps:

[0007] S1. Preparation of raw meat hydrolysate: After the raw meat A is steamed, water and a composite enzyme preparation are added for enzymolysis to obtain a raw meat hydrolysate; the composite enzyme preparation includes papain, lipase, α-galactosidase, neutral protease and alkaline protease;

[0008] S2. Preparing a meat mixture: mincing the raw meat hydrolysate obtained in step S1; disassembling the raw meat B after cooking into filaments, mixing and stirring with the raw meat hydrolysate, and then performing ultrasonic emulsification to obtain a meat mixture;

[0009] S3. Preparation of a hydrolyzed protein powder-milk powder-algae complex: dissolving the hydrolyzed protein powder and milk powder in water to obtain a mixed solution A; dispersing algae in water to obtain a mixed solution B; placing the mixed solution A and the mixed solution B at 0-4°C for 12-15h, and then stirring at 30-45°C for 5-20min to obtain a hydrolyzed protein powder-milk powder-algae complex;

[0010] S4. The hydrolyzed protein powder-milk powder-algae complex obtained in step S3 is mixed evenly with the meat mixture obtained in step S2;

[0011] S5. Sterilize the material obtained in step S4 after filling.

[0012] The present invention uses a specific complex enzyme composition to pretreat a portion of the meat raw materials. The degraded protein has better emulsification properties, giving the wet grain canned food with a non-glue and non-starch formula a uniform and delicate texture, and significantly improving the water retention of the canned food. In addition, the present invention changes the emulsification method to ultrasonic emulsification, which can still achieve a good emulsification effect when the contact area is reduced, and does not require the addition of emulsifiers. The emulsified particles are small in size and narrowly distributed, which significantly improves the emulsification rate and emulsification effect. During filling, there is no abnormal situation of material collapse, flocculent precipitation, and sticky lid. The principle diagram of ultrasonic emulsification of the present invention is shown in Figure 1 Moreover, ultrasonic treatment can remove gas from the material, accelerate molecular heat conduction, improve sterilization efficiency, and thus improve product quality stability during the shelf life. In addition, the present invention can prepare a hydrolyzed protein powder-milk powder-algae complex with relatively more stable chemical properties through a relatively long low-temperature hydration reaction.

[0013] Furthermore, in step S1, the enzymatic hydrolysis conditions are preferably: the mass ratio of raw meat A to water is 1:(1.5-4), and the enzymatic hydrolysis is performed at pH 4-6 and 37-55° C. for 2-8 hours.

[0014] Furthermore, in step S1: the dosage of the complex enzyme preparation is preferably 800 to 1200 U / mg based on the raw meat A.

[0015] Furthermore, in step S1: based on enzyme activity, the usage ratio of papain, lipase, α-galactosidase, neutral protease and alkaline protease is 2:(1.5-2.5):(0.8-1.5):(1.5-2.5):(1.5-2.5).

[0016] Furthermore, in step S1, the cooking conditions are preferably: 0.07-0.85 MPa, 95-100° C., and high-pressure cooking for 15-30 min.

[0017] Further, in step S1: the raw meat A is preferably at least one of cuttlefish meat, rabbit meat, quail meat and krill.

[0018] Furthermore, in step S1: the raw meat A includes cuttlefish meat, rabbit meat, quail meat and krill, and the mass ratio of cuttlefish meat, rabbit meat, quail meat and krill is preferably 1:(0.5-1.5):(0.5-1.5):(0.5-1.5).

[0019] Further, in step S2: the raw meat B is preferably at least one of chicken, duck, beef and pork, more preferably chicken breast.

[0020] Furthermore, the mass ratio of raw meat B to raw meat A is preferably 1:(1 to 4).

[0021] Furthermore, in step S2, the ultrasonic emulsification conditions are: ultrasonic emulsification at 150 to 450 W for 5 to 10 minutes.

[0022] Furthermore, in step S2: after the raw meat B and the raw meat enzymatic hydrolysate are mixed and stirred, additives may be added; the additives include minerals and / or vitamins.

[0023] Furthermore, in step S2, the conditions for steaming the raw meat B are preferably: 98-100° C. and normal pressure for 20-25 min.

[0024] Further, in step S3: the algae is preferably seaweed powder, more preferably red algae powder, such as Chondrus crispus powder and / or Eucheuma powder.

[0025] Further, in step S3: the hydrolyzed protein powder refers to plant protein hydrolyzate, which is the product of enzymatic hydrolysis of plant protein, and its main components are short peptides, amino acids, etc., and is mainly used for seasoning and improving the digestion and absorption rate of plant protein.

[0026] Further, in step S3: the milk powder is preferably goat milk powder.

[0027] Furthermore, in the mixed solution A in step S3, the mass ratio of hydrolyzed protein powder, milk powder and water is preferably (0.05-0.5):(0.05-0.5):1.

[0028] Furthermore, in the mixed solution B in step S3, the mass ratio of algae to water is preferably (0.1-0.6):1.

[0029] Further, in step S3: the hydrolyzed protein powder and the milk powder are preferably dissolved in water at 37-45°C.

[0030] Furthermore, in step S3: the algae are preferably dispersed in water at 37-45°C.

[0031] Further, in step S3: the mixed solution B also includes vegetable powder, which is dispersed in water together with the algae. The vegetable powder preferably includes at least one of psyllium powder, spinach powder, beet powder and konjac powder.

[0032] Further, in step S4: mixing is performed under vacuum conditions.

[0033] Furthermore, in step S4, the specific mixing conditions are preferably: the hydrolyzed protein powder-milk powder-algae complex obtained in step S3 is vacuumed for the first time, and when the vacuum degree reaches 0.06-0.085 Mpa, the meat mixture obtained in step S2 is added, and after being stirred evenly, vacuumed for the second time, and when the vacuum degree reaches 0.06-0.085 Mpa, stirred evenly. Specifically, each stirring is preferably performed for 1-3 minutes.

[0034] When the meat mixture obtained in step S2 is added, other viscera materials may also be added, such as raw chicken hearts, chicken livers, etc. The mass ratio of the viscera materials to the raw meat B is preferably (0.5-1.5):2.

[0035] Furthermore, in step S5, the sterilization conditions are preferably: treating at 115-121° C. for 30-50 min.

[0036] The second object of the present invention is to provide a complete pet wet food product without glue or starch obtained by the above-mentioned preparation process.

[0037] The beneficial effects of the present invention are as follows:

[0038] The present invention uses a specific complex enzyme composition to process meat raw materials. The degraded protein has better emulsification properties, giving the wet grain canned food with a glue-free and starch-free formula a uniform and delicate texture, and significantly improving the water retention of the canned food; and accompanied by the improvement of antioxidant activity, the formation of unpleasant flavors is greatly reduced.

[0039] The present invention combines the pre-stirred emulsion with ultrasonic emulsification technology, not only the emulsified particles are small in size and narrow in distribution without adding emulsifiers, but also the emulsification rate and emulsification effect are significantly improved. In combination with the full hydration of hydrolyzed protein powder, milk powder and algae, a material with uniform texture is obtained, and the abnormal situation of material collapse, flocculent precipitation and sticking lid will no longer occur during filling. In addition, the gas in the material can be removed by ultrasonic treatment, which improves the quality stability of the product during the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The schematic diagram of the invented phacoemulsification;

[0041] Figure 2 The following are photos of the pet wet food obtained in Example 1 and Comparative Examples 1 to 3 in Test 2. DETAILED DESCRIPTION

[0042] The principles and features of the present invention are described below in conjunction with examples. The examples are only used to explain the present invention and are not used to limit the scope of the present invention.

[0043] In a specific embodiment, hydrolyzed protein powder refers to plant protein hydrolyzate, which is the product of plant protein hydrolysis under the action of enzymes, and its main components are short peptides and amino acids.

[0044] In the specific implementation manner: the "parts" mentioned above all refer to parts by weight.

[0045] Example 1

[0046] The process steps for preparing complete pet wet food without glue or starch are as follows:

[0047] S1. Preparation of raw meat hydrolysate: 330 portions of frozen raw meat A were naturally thawed, cut into pieces, and high-pressure steamed for 15 min at 0.85 MPa and 100 ° C. After cooling to 50 ° C, water and a composite enzyme preparation were added, and 1 M NaOH was used to adjust the pH to 5.5 and the enzymatic hydrolysis was carried out at a constant temperature of 45 ° C for 4 h. After the enzymatic hydrolysis was completed, the enzyme was inactivated to obtain the raw meat hydrolysate;

[0048] Among them: raw meat A is a mixture of cuttlefish meat, rabbit meat, quail meat and krill in a mass ratio of 1:1:1:1; the mass ratio of raw meat A to water is 1:3; the dosage of the complex enzyme preparation is 800U / mg based on raw meat A; based on enzyme activity, the complex enzyme preparation is a mixture of papain, lipase, α-galactosidase, neutral protease and alkaline protease in a dosage ratio of 2:2:1:2:2.

[0049] S2. Prepare a meat mixture: coarsely mince the raw meat hydrolysate obtained in step S1 for later use; thaw 170 portions of chicken breast meat and steam at 100°C for 20 min, then shred it into filaments, mix and stir with the raw meat hydrolysate, then add 2 portions of minerals and 2 portions of vitamins, and ultrasonically emulsify at 150 W for 10 min to obtain a meat mixture.

[0050] S3. Preparation of hydrolyzed protein powder-milk powder-algae complex: 20 parts of hydrolyzed protein powder and 30 parts of whole goat milk powder are dispersed in 250 parts of pure water, and stirred in a constant temperature water bath at 37°C until completely dissolved to obtain a mixed solution A; 20 parts of carrageenan powder and 20 parts of vegetable powder are dispersed in 150 parts of pure water, and stirred in a constant temperature water bath at 37°C until uniformly dispersed to obtain a mixed solution B; the mixed solution A and the mixed solution B are placed at 4°C for 12 hours, then mixed, and stirred at 37°C for 10 minutes to obtain a hydrolyzed protein powder-milk powder-algae complex. Among them, the 20 parts of vegetable powder are composed of 5 parts of psyllium powder, 5 parts of spinach powder, 5 parts of beet powder and 5 parts of konjac powder.

[0051] S4. Mixing: The hydrolyzed protein powder-milk powder-algae complex obtained in step S3 is vacuumed for the first time. When the vacuum degree reaches 0.085 MPa, the meat mixture obtained in step S2 and 30 parts of raw chicken heart paste and 20 parts of chicken liver paste are added. After stirring for 2 minutes until uniform, vacuum is performed for the second time. When the vacuum degree reaches 0.085 MPa, stir for 2 minutes until uniform.

[0052] S5. Packaging and sterilization: Use a pneumatic filling machine to fill the material obtained in step S4, and use a steam pressure sterilizer to treat the filled canned product at 121° C. for 30 minutes.

[0053] Photos of wet pet food items obtained Figure 2 shown.

[0054] Example 2

[0055] The method of Example 1 is followed, except that the power of ultrasonic emulsification in step S2 is replaced with 300 W. Other technical features are the same as those of Example 1.

[0056] The texture and state of the obtained pet wet food product are similar to those in Example 1.

[0057] Example 3

[0058] The method of Example 1 is followed, except that the power of ultrasonic emulsification in step S2 is replaced with 450 W. Other technical features are the same as those of Example 1.

[0059] The texture and state of the obtained pet wet food product are similar to those in Example 1.

[0060] Comparative Example 1

[0061] Referring to Example 1, the difference from Example 1 is that in step S1, the composite enzyme preparation does not contain α-galactosidase, the proportions of other enzymes remain unchanged, and the total enzyme activity remains unchanged. Other technical features are the same as those of Example 1.

[0062] Photos of wet pet food items obtained Figure 2 shown.

[0063] Comparative Example 2

[0064] Referring to Example 1, the difference from Example 1 is that in step S2, ultrasonic emulsification is replaced by ordinary emulsification, and a horizontal emulsifier is used for operation. Other technical features are the same as those of Example 1.

[0065] Photos of wet pet food items obtained Figure 2 shown.

[0066] Comparative Example 3

[0067] Referring to Example 1, the difference from Example 1 is that in step S3, after the mixed solution A and the mixed solution B are prepared, they are directly mixed without being placed. Other technical features are the same as those of Example 1.

[0068] Photos of wet pet food items obtained Figure 2 shown.

[0069] Test 1: Effect of enzymatic hydrolysis conditions on emulsification effect

[0070] The emulsification effect test was performed with reference to step S1 of Example 1, except for the enzymatic hydrolysis conditions. The effect of time on the emulsification effect was tested: enzymatic hydrolysis was performed at pH 5.5 and 45°C for 0 h, 2 h, 4 h, 6 h, and 8 h, respectively, and the results are shown in Table 1; the effect of pH value on the emulsification effect was tested: enzymatic hydrolysis was performed at 45°C for 3 h at pH 2, pH 4, pH 6, pH 8, and pH 10, respectively, and the results are shown in Table 2.

[0071] The test method of emulsification effect is as follows: weigh 1g of raw meat enzymatic hydrolysate into a 10mL centrifuge tube, add 4.0mL of deionized water to dissolve, shake well, add 4.0mL of salad oil, mix well, and centrifuge at 2500r / min for 5min. Take out and read the volume of the emulsified layer, and record the volume V of the emulsified layer. Use a 40% NaOH solution to adjust the pH to 5-9, and conduct the experiment according to the above method. The emulsification calculation formula is as follows:

[0072] Emulsification = emulsion volume / total liquid volume × 100%

[0073] Table 1 Effect of enzymatic hydrolysis time on emulsification

[0074] Enzyme hydrolysis time 0h 2h 4h 6h 8h Emulsification 12.5％ 37.3％ 64.8％ 55.4％ 50.1％

[0075] Table 2 Effect of enzymatic hydrolysis pH on emulsification

[0076] Enzymatic pH 2 4 6 8 10 Emulsification 17.5％ 49.6％ 66.9％ 30.4％ 15.8％

[0077] As shown in Table 1, under pH 5.5, after 0, 2, 4, 6, and 8 hours of enzymatic hydrolysis, the emulsification first increased, then decreased, and finally became flat as the enzymatic hydrolysis time increased. As shown in Table 2, after 3 hours of enzymatic hydrolysis, according to the emulsification data, the best environment for enzymatic hydrolysis is pH 4-6.

[0078] Test 2

[0079] The pet wet food products obtained in Example 1 and Comparative Examples 1 to 3 were photographed after opening. Figure 2 . Figure 2 , from left to right are Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

[0080] like Figure 2 As shown, Example 1, which combines composite enzymolysis and ultrasonic emulsification operations, shows a uniform and delicate product state, with a small oxidation surface at the bottom. In Comparative Example 1, which does not contain α-galactosidase in the composite enzyme preparation, the fineness is reduced, with obvious holes on the surface and a brown oxidation surface at the bottom. In Comparative Example 2, which uses ordinary horizontal emulsification operation, the surface is slightly cracked, the bottom oxidation surface is obvious, and the cut surface is rough. Finally, since the feed liquid of Comparative Example 3 is not hydrated overnight, there is a lack of grafting between molecules. Although the cut surface is delicate, it exposes a large amount of water precipitation and precipitation problems.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for preparing a complete pet wet food product without glue or starch, characterized in that: The steps include: S1. Preparation of raw meat hydrolysate: After the raw meat A is steamed, water and a composite enzyme preparation are added for enzymolysis to obtain a raw meat hydrolysate; the composite enzyme preparation includes papain, lipase, α-galactosidase, neutral protease and alkaline protease; S2. Preparing a meat mixture: mincing the raw meat hydrolysate obtained in step S1; disassembling the raw meat B after cooking into filaments, mixing and stirring with the raw meat hydrolysate, and then performing ultrasonic emulsification to obtain a meat mixture; S3. Preparation of a hydrolyzed protein powder-milk powder-algae complex: dissolving the hydrolyzed protein powder and milk powder in water to obtain a mixed solution A; dispersing algae in water to obtain a mixed solution B; placing the mixed solution A and the mixed solution B at 0-4°C for 12-15h, and then stirring at 30-45°C for 5-20min to obtain a hydrolyzed protein powder-milk powder-algae complex; S4. The hydrolyzed protein powder-milk powder-algae complex obtained in step S3 is mixed evenly with the meat mixture obtained in step S2; S5. Sterilize the material obtained in step S4 after filling.

2. The preparation process according to claim 1, characterized in that: In step S1, the enzymatic hydrolysis conditions are: the mass ratio of raw meat A to water is 1:(1.5-4), and the enzymatic hydrolysis is carried out at pH 4-6 and 37-55° C. for 2-8 hours.

3. The preparation process according to claim 1, characterized in that: In step S1: The dosage of the complex enzyme preparation is 800-1200 U / mg based on the raw meat A; In terms of enzyme activity, the usage ratio of papain, lipase, α-galactosidase, neutral protease and alkaline protease is 2:(1.5-2.5):(0.8-1.5):(1.5-2.5):(1.5-2.5).

4. The preparation process according to claim 1, characterized in that: In step S1: the raw meat A is at least one of cuttlefish meat, rabbit meat, quail meat and krill; In step S2: the raw meat B is at least one of chicken, duck, beef and pork.

5. The preparation process according to claim 1, characterized in that: In step S2, the ultrasonic emulsification conditions are: ultrasonic emulsification at 150 to 450 W for 5 to 10 minutes.

6. The preparation process according to claim 1, characterized in that: In step S2: the raw meat B and the raw meat enzymatic hydrolysate are mixed and stirred, and then an additive is added; The additives include minerals and / or vitamins.

7. The preparation process according to claim 1, characterized in that: In step S3: the algae is seaweed powder.

8. The preparation process according to claim 1, characterized in that: In step S3: the mixed solution B also includes vegetable powder.

9. The preparation process according to claim 1, characterized in that: In step S4: mixing is performed under vacuum conditions.

10. A complete pet wet food product without glue or starch, obtained by using the preparation process according to any one of claims 1 to 9.

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