Low-sugar low-salt horse edible biscuit and processing technology

Abstract

The invention relates to a low-sugar low-salt horse edible biscuit and a processing technology, and belongs to the technical field of animal feed. The low-sugar and low-salt horse edible biscuit is prepared from oat, broccoli, celery, carrots, bananas, soybeans, asparagus, forage, flaxseed powder, eggs and vanilla powder. The raw materials are optimized, sugar and salt in the biscuits are reduced, baking and freeze-drying processes are combined, loss of nutritional ingredients is avoided on the basis that specific fragrance and taste of the biscuits are reserved, and the shelf life of the biscuits is prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of animal feed, and in particular relates to a low-sugar and low-salt edible biscuit for horses and a processing technology thereof. Background Art

[0002] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention, and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] As people pay more and more attention to the health of horses, the diet of horses has also become one of the research focuses. Traditional horse feed may have problems with excessive sugar and salt, which is not conducive to the health of horses. Therefore, it is of great practical significance to develop a low-sugar and low-salt horse biscuit.

[0004] Traditional horse feeds often contain high levels of sugar and salt. High-sugar feeds may cause health problems such as obesity and diabetes in horses. High-salt feeds may cause high blood pressure and kidney disease in horses. In addition, traditional horse feeds may also be insufficient in taste and nutritional content and cannot meet the special needs of horses.

[0005] A low-sugar, low-salt diet has important effects on horse health, including but not limited to the following aspects: (1) Reducing the risk of disease: A low-sugar, low-salt diet can reduce the risk of horses suffering from obesity, diabetes, high blood pressure, kidney disease, etc. These diseases not only affect the health and life span of horses, but also increase feeding costs and medical expenses. (2) Maintaining body functions: Horses need an appropriate amount of sugar and salt to maintain normal body functions, but excessive intake will put a burden on the body. A low-sugar, low-salt diet can ensure that horses get enough nutrition while avoiding the adverse effects of excessive sugar and salt on the body. (3) Improving athletic performance: For horses participating in competitions or undergoing high-intensity training, a low-sugar, low-salt diet can improve their athletic performance and endurance. Reducing sugar and salt intake can reduce the physical burden on horses and make them more relaxed and comfortable during exercise.

[0006] The patent with publication number CN212488302U discloses a snack for horses, which includes a biscuit base, an adhesive layer and a plant wrapping layer from the inside to the outside, and is composed of straw, alfalfa powder, sheep grass powder, carrot powder, apple powder, flax seeds, sunflower seeds, pea powder, gum arabic, gum tragacanth and shellac.

[0007] The commercially available "A to Z Horse Cookies" is a low-carb, low-sugar soft snack. Its ingredients include rolled oats, steel cut oats, rice bran, golden flax meal, cinnamon, organic sunflower oil, organic agave inulin fiber, etc.

[0008] Most horse biscuits on the market currently have problems with excessive sugar and salt. These biscuits may contain a large amount of sweeteners such as sucrose, brown sugar, honey, and seasonings such as salt during the production process. In addition, existing horse biscuits may also have deficiencies in processing technology, such as unreasonable baking temperature and time, improper combination of raw materials, etc., resulting in poor taste and nutritional content of the biscuits. Horse biscuits are affected by adverse environmental factors such as high temperature and humidity during storage, and their shelf life may also be shortened.

[0009] The purpose of the present invention is to provide a low-sugar and low-salt horse biscuit and a processing technology to solve the problems existing in traditional horse feed and existing horse biscuits, provide horses with a healthier and more nutritious diet choice, and also bring new opportunities and challenges to the development of the horse breeding industry. Summary of the invention

[0010] In order to overcome the deficiencies of the prior art, the present invention provides a low-sugar and low-salt horse edible biscuit with rich nutrients and a long storage period and a processing technology.

[0011] Traditional horse biscuits are usually processed using a baking process, which mainly removes moisture by heating the ingredients and promotes chemical reactions inside the ingredients (such as the Maillard reaction) to give the biscuits a unique aroma and taste. Although the baking process can produce many small molecule compounds that give food a unique flavor, the Maillard reaction during the baking process will cause changes in some nutrients in the food, such as amino acid loss, thereby reducing the nutritional value of protein. Although freeze-drying technology can extend the shelf life and retain nutrients, the taste of biscuits prepared using freeze-drying technology is average.

[0012] Based on this, the present invention uses two processing techniques, baking and freeze-drying, to obtain a low-sugar and low-salt horse edible biscuit with no loss of nutrients and a long shelf life. Specifically, the technical scheme is as follows: The formula of the low-sugar and low-salt horse edible biscuits of the present invention is calculated by weight as follows: 150-350 parts of oats, 25-50 parts of broccoli, 20-60 parts of celery, 70-160 parts of carrots, 60-150 parts of bananas, 50-90 parts of soybeans, 20-55 parts of asparagus, 120-200 parts of grass, 25-75 parts of flaxseed powder, 30-90 parts of eggs, and 10-25 parts of vanilla powder.

[0013] Furthermore, the grass is selected from one or more of alfalfa, typhon grass, oat grass, strawberry grass, clark grass, and ryegrass; and the vanilla powder is selected from one or more of mint powder, licorice powder, rosemary powder, and lemongrass powder.

[0014] In one embodiment, the biscuit formula is calculated by weight as follows: 200 parts of oats, 40 parts of broccoli, 40 parts of celery, 110 parts of carrots, 90 parts of bananas, 70 parts of soybeans, 30 parts of asparagus, 40 parts of alfalfa, 80 parts of strawberry grass, 40 parts of ryegrass, 55 parts of flaxseed powder, 60 parts of eggs, 9 parts of mint powder, and 9 parts of licorice powder.

[0015] In one embodiment, the biscuit formula is calculated by weight as follows: 300 parts of oats, 30 parts of broccoli, 50 parts of celery, 100 parts of carrots, 90 parts of bananas, 80 parts of soybeans, 35 parts of asparagus, 30 parts of Clark grass, 70 parts of oat grass, 50 parts of Typhon grass, 45 parts of flaxseed powder, 50 parts of eggs, 3 parts of lemongrass powder, 10 parts of mint powder, and 1 part of rosemary powder.

[0016] The present invention also provides a processing technology of the low-sugar and low-salt horse edible biscuits as follows: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 3 to 2 / 3 of asparagus juice are mixed evenly, the oven is preheated to 120°C to 150°C, baked for 10 to 20 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder, mix evenly, shape, and freeze-dry.

[0017] The freeze drying procedure is: a. Pretreatment: -5℃~-15℃ pre-freezing, 1~3h; b. Freezing: -35℃~-40℃, 4~6h; c. Primary drying: 1Pa~100Pa, -10℃~-20℃, 20~30h; d. Secondary drying: 1Pa~100Pa, 5℃~15℃, 10~15h; e. Thawing and packaging.

[0018] Compared with the prior art, the technical effects of the present invention are: The present invention adds a certain amount of asparagus juice in the baking process, adjusts and maintains the pH of the wet mass at about 5.5, reduces the Maillard reaction during the baking process, and reduces the loss of nutrients such as amino acids. In this step, the preheating temperature and baking time of the oven are also particularly important in coordination with the asparagus juice. If the temperature is too high and the time is too long, the nutrients will be lost too quickly, and if the temperature is not high and the time is too short, the unique food aroma cannot be baked out.

[0019] The present invention combines the baking process with the freeze-drying process, shortens the baking time, lowers the baking temperature, and reduces the Maillard reaction through asparagus juice. On the basis of retaining the unique aroma and taste of the biscuits, the loss of nutrients is avoided and the shelf life of the biscuits is extended. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 : Sugar content and salt content in the low-sugar and low-salt horse edible biscuits of Examples 1 to 4. DETAILED DESCRIPTION

[0021] In order to make the purpose and technical solution of the present invention clearer, the present invention is further described below in conjunction with embodiments, but the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. It should be understood by those skilled in the art that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0022] Example 1 Low-sugar and low-salt biscuits for horses formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 2 weight portion of asparagus juice are mixed evenly, the oven is preheated to 130° C., baked for 15 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape and freeze-dry (a. pretreatment: -10℃ prefreezing, 2h; b. freezing: -30℃ freezing, 5h; c. primary drying: 1Pa~100Pa, -15℃, 24h; d. secondary drying: 1Pa~100Pa, 10℃, 12h; e. thawing and packaging).

[0023] Example 2 Low-sugar and low-salt horse edible biscuits formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 2 weight portion of asparagus juice are mixed evenly, the oven is preheated to 120°C to 150°C, baked for 10 to 20 minutes, cooled, and a semi-baked product is obtained; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape and freeze-dry (a. pretreatment: -10℃ prefreezing, 2h; b. freezing: -30℃ freezing, 5h; c. primary drying: 1Pa~100Pa, -15℃, 24h; d. secondary drying: 1Pa~100Pa, 10℃, 12h; e. thawing and packaging).

[0024] Example 3 Low-sugar and low-salt biscuits for horses formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 3 of asparagus juice are mixed evenly, the oven is preheated to 120° C., baked for 20 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape and freeze-dry (a. pretreatment: -15℃ prefreezing, 1h; b. freezing: -40℃ freezing, 4h; c. primary drying: 1Pa~100Pa, -20℃, 20h; d. secondary drying: 1Pa~100Pa, 5℃, 15h; e. thawing and packaging).

[0025] Example 4 Low-sugar and low-salt biscuits for horses formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 2 / 3 of asparagus juice are mixed evenly, the oven is preheated to 150° C., baked for 10 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape and freeze-dry (a. pretreatment: -5°C prefreezing, 3h; b. freezing: -35°C freezing, 6h; c. primary drying: 1Pa~100Pa, -10°C, 30h; d. secondary drying: 1Pa~100Pa, 15°C, 10h; e. thawing and packaging).

[0026] Comparative Example 1 Low-sugar and low-salt horse edible biscuits formula: Processing technology: (1) Raw material processing: Crush the grass, asparagus, broccoli, soybeans, bananas, celery, and carrots. The remaining raw materials are not processed and are set aside. (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 2 weight portion of asparagus segments are mixed evenly, the oven is preheated to 130° C., baked for 15 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with bananas and remaining asparagus segments to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, and freeze-dry (a. Pretreatment: -10°C prefreezing, 2h; b. Freezing: -30°C freezing, 5h; c. Primary drying: 1Pa~100Pa, -15°C, 24h; d. Secondary drying: 1Pa~100Pa, 10°C, 12h; e. Thawing and packaging).

[0027] Comparative Example 2 Low-sugar and low-salt horse edible biscuits formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: The processed oats, broccoli, celery, carrots, soybeans, grass and eggs are mixed evenly, the oven is preheated to 130°C, baked for 15 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, and freeze-dry (a. pretreatment: -10℃ prefreezing, 2h; b. freezing: -30℃ freezing, 5h; c. primary drying: 1Pa~100Pa, -15℃, 24h; d. secondary drying: 1Pa~100Pa, 10℃, 12h; e. thawing and packaging).

[0028] Comparative Example 3: Low-sugar and low-salt horse biscuits formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Baking: Mix all the ingredients evenly, knead into appropriate size, shape, preheat the oven to 160℃, bake for 15-20 minutes, until the surface of the biscuits is slightly golden, cool and dry.

[0029] Comparative Example 4: Low-sugar and low-salt horse edible biscuits formula: Processing technology: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (3) Freeze-drying: all raw materials are mixed, shaped, and freeze-dried (a. Pretreatment: -10℃ prefreezing, 2h; b. Freezing: -30℃ freezing, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging).

[0030] Analysis of ingredients of low-sugar and low-salt horse biscuits The components of the low-sugar and low-salt horse edible biscuits of Examples 1 to 4 and the low-sugar and low-salt horse edible biscuits of Comparative Examples 1 to 4 were analyzed in terms of dry matter, as follows: Table 1 Composition analysis of low-sugar and low-salt horse biscuits As shown in Table 1, the low-sugar and low-salt horse biscuits processed by the present invention have low sugar and salt contents ( Figure 1 ), and has a high amino acid content, such as lysine, threonine, and methionine. Lysine is an important raw material for synthesizing protein and plays a key role in the growth and repair of horse muscles. Methionine can participate in a variety of methylation reactions in the body and is important for the growth and quality of horse hair. It also plays a role in the body's metabolic and antioxidant processes. Threonine is important for maintaining the immune function of horses and is one of the components of immunoglobulins. When horses are threatened by disease, sufficient threonine can help them maintain a good immune state and enhance the body's resistance. At the same time, it also participates in the synthesis and turnover of proteins in the body.

[0031] Storage verification of low sugar and low salt horse biscuits The low-sugar and low-salt horse biscuits of Examples 1 to 4 and the low-sugar and low-salt horse biscuits of Comparative Examples 1 to 4 were placed in commercial packaging at a temperature of 25±2° C. and a relative humidity of 60%±5% for 6 months, and aflatoxin B1 was detected.

[0032] Table 2 Aflatoxin B1 content in low-sugar and low-salt horse biscuits As shown in Table 2, horse biscuits processed by baking process are most likely to mold and are prone to produce aflatoxin even after drying. The freeze-drying process can control the water content of the biscuits to a certain extent and slow down the production rate of aflatoxin, but the effect is still not ideal. The low-sugar and low-salt horse biscuits in Examples 1 to 4 of the present invention adopt a processing technology combining half-baking and freeze-drying, and the pH of the dough is conditioned by asparagus juice, which effectively reduces the aflatoxin B1 content during storage and extends the shelf life and shelf life of the biscuits.

Claims

1. A low-sugar and low-salt biscuit for horses, characterized in that: The biscuit formula is calculated by weight as follows: 150-350 parts of oats, 25-50 parts of broccoli, 20-60 parts of celery, 70-160 parts of carrots, 60-150 parts of bananas, 50-90 parts of soybeans, 20-55 parts of asparagus, 120-200 parts of grass, 25-75 parts of flaxseed powder, 30-90 parts of eggs, and 10-25 parts of vanilla powder.

2. The low-sugar and low-salt horse biscuits according to claim 1, characterized in that: The forage is selected from one or more of alfalfa, typhon grass, oat grass, strawberry grass, clark grass and ryegrass.

3. The low-sugar and low-salt horse biscuits according to claim 1, characterized in that: The herb powder is selected from one or more of mint powder, licorice powder, rosemary powder and lemongrass powder.

4. The low-sugar and low-salt horse biscuits according to claim 1, characterized in that: The biscuit formula is calculated by weight as follows: 200 parts of oats, 40 parts of broccoli, 40 parts of celery, 110 parts of carrots, 90 parts of bananas, 70 parts of soybeans, 30 parts of asparagus, 40 parts of alfalfa, 80 parts of strawberry grass, 40 parts of ryegrass, 55 parts of flaxseed powder, 60 parts of eggs, 9 parts of mint powder, and 9 parts of licorice powder.

5. The low-sugar and low-salt horse biscuits according to claim 1, characterized in that: The biscuit formula is calculated by weight as follows: 300 parts of oats, 30 parts of broccoli, 50 parts of celery, 100 parts of carrots, 90 parts of bananas, 80 parts of soybeans, 35 parts of asparagus, 30 parts of Clark grass, 70 parts of oat grass, 50 parts of Typhon grass, 45 parts of flaxseed powder, 50 parts of eggs, 3 parts of lemongrass powder, 10 parts of mint powder, and 1 part of rosemary powder.

6. A processing technology for the low-sugar and low-salt horse biscuits according to claim 1, characterized in that: The processing technology is as follows: (1) Raw material processing: Cut grass into sections, chop broccoli, soybeans, bananas, celery, and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour, take the asparagus juice, and leave the rest of the raw materials unprocessed and set aside; (2) Semi-baking treatment: the processed oats, broccoli, celery, carrots, soybeans, grass, eggs, and 1 / 3 to 2 / 3 of asparagus juice are mixed evenly, the oven is preheated to 120°C to 150°C, baked for 10 to 20 minutes, and cooled to obtain a semi-baked product; (3) Freeze-drying: Mix the semi-baked product with banana and remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder, mix evenly, shape, and freeze-dry.

7. The processing technology of low-sugar and low-salt horse biscuits according to claim 6, characterized in that: The freeze drying procedure is: a. Pretreatment: -5℃~-15℃ pre-freezing, 1~3h; b. Freezing: -35℃~-40℃, 4~6h; c. Primary drying: 1Pa~100Pa, -10℃~-20℃, 20~30h; d. Secondary drying: 1Pa~100Pa, 5℃~15℃, 10~15h; e. Thawing and packaging.

8. The processing technology of low-sugar and low-salt horse biscuits according to claim 6, characterized in that: The freeze drying procedure is: a. Pretreatment: -10℃ prefreezing, 2h; b. Freezing: -30℃, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging.

9. The processing technology of low-sugar and low-salt horse biscuits according to claim 6, characterized in that: The amount of asparagus added in step (2) is 1 / 2 part by weight.

10. The processing technology of low-sugar and low-salt horse biscuits according to claim 6, characterized in that: In step (2), the oven is preheated to 130° C. and baked for 15 minutes.

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