A method for preparing a palatable concentrated pet gravy

Abstract

The application discloses a preparation method of concentrated soup for pets, and belongs to the technical field of pet food. The chicken bone meat, chicken skin and beef are coarsely broken and pretreated, then water in a certain proportion is added for water phase extraction, and after the cooking liquid is collected, centrifugation, filtration and concentration are performed, then self-made collagen-based Maillard reactant is added for emulsification, blending, sterilization and the like to obtain the concentrated soup. The hot reactant is rich in collagen with a specific molecular weight, can stabilize the soup system, is resistant to high temperature, has good stability, and is rich in a large amount of flavoring substances, so that the palatability of cat wet food can be effectively improved. The application can be widely applied to pet cans, reduces flavor deterioration and attenuation of the cans in the sterilization process, and enables the cans to maintain the stability of the body state in the shelf life, without soup loss and layering, and has a wide application prospect.

Description

TECHNICAL FIELD

[0001] The application relates to a preparation method of concentrated soup for pets, and belongs to the technical field of pet food. BACKGROUND

[0002] With the continuous heating of the pet economy, the pet market share in China is expanding, and the pet food industry has gradually ushered in the "red sea" era. It is predicted that by 2026, the size of the Chinese pet market will reach 114 billion yuan, among which pet wet food products have always been the main object of pet owners' purchases. Pet soup cans are very popular in cat wet food. This food has the characteristics of balanced nutrition, convenient carrying, good palatability, etc., and is suitable for use as a daily main food or auxiliary food for pets. With the continuous iteration of new products in the pet can market, health, zero addition and good palatability have become important indicators for consumers to pay attention to pet cans; in order to ensure food safety, most pet soup can products on the market use high-temperature, high-pressure and long-time sterilization. After heating, the soup can system and flavor will change due to heating, especially the change in the stability of the system will affect the overall sensory of the product, so how to make the product maintain good palatability and body stability after high-temperature sterilization is an urgent industrial problem to be solved. SUMMARY

[0003] The purpose of the present application is a preparation method of concentrated soup for pets to make up for the shortcomings of the prior art.

[0004] Animal collagen can effectively improve the system stability of the soup can due to its excellent water and oil emulsification performance, but pure collagen is not enough to greatly improve the palatability of pets. The present application realizes the combination of both by preparing Maillard peptides through moderate enzymolysis and thermal reaction.

[0005] In order to achieve the above purpose, the present application provides the following technical solutions:

[0006] A preparation method of concentrated soup for pets, comprising the following steps:

[0007] (1) weighing meat blocks and crushing them to obtain composite meat blocks;

[0008] (2) adding water to the composite meat blocks and heating for water phase extraction, and obtaining original soup after centrifugation;

[0009] (3) concentrating the original soup to obtain concentrated original soup;

[0010] (4) crushing animal skins and bones and performing high-temperature softening pretreatment to obtain softened raw materials;

[0011] (5) moderately enzymolysing the softened raw materials to obtain crude collagen peptide solution;

[0012] (6) adding the crude collagen peptide solution into reducing sugar and amino acid to perform Maillard reaction to obtain a collagen-based Maillard reactant;

[0013] (7) performing high-pressure homogenization on the concentrated original broth and the collagen-based Maillard reactant, sterilizing after homogenization, and finally obtaining a pet-use compound concentrated broth.

[0014] Further, in the step (1), the chicken bone meat and the beef are weighed according to a mass ratio of 1:1-4:1, and the chicken bone meat and the chicken skin are weighed according to a mass ratio of 2:1-5:1, and then the mixture is stirred and crushed to obtain a compound meat block.

[0015] Further, in the step (2), the compound meat block is added with water according to a mass ratio of 1:3-1:20, and then water-phase extraction is performed at 100-130 DEG C for 3-15 h, and then the original broth is obtained after centrifugation.

[0016] Further, in the step (3), the concentration is stopped when the solid content Brix is 30-40.

[0017] Further, in the step (4), the cow skin, the cow bone and the chicken bone are selected, and the cow skin, the cow bone and the chicken bone are in a ratio of 1:2:1, and the high-temperature treatment process is performed at a temperature of 100-130 DEG C for 1-5 h.

[0018] Further, in the step (5), the enzyme solution is prepared by adding one or more of alkaline protease, neutral protease, papain, amino peptidase and flavor protease, and the enzyme addition amount is 0.2-0.5%, the enzyme hydrolysis time is 2-5 h, and the enzyme hydrolysis temperature is 55 DEG C.

[0019] Further, in the step (6), the reducing sugar is one or two of glucose, xylose, rhamnose and lactose, and the addition amount is 0.1-2 wt%; the amino acid is one or several of glutamic acid, glycine, alanine, cysteine, leucine, aspartic acid, serine, tyrosine, phenylalanine and methionine, and the addition amount is 0.1-2 wt%; the thermal reaction temperature is 100-130 DEG C, and the time is 0.5-3 h, to obtain the collagen-based Maillard reactant.

[0020] Further, in the step (7), the high-pressure homogenization pressure is 10-30 Mpa, and the homogenization temperature is 50-80 DEG C; and the sterilization parameters are 80-100 DEG C and 15-90 min.

[0021] The present application has the following advantages and beneficial technical effects:

[0022] The application provides a process method of pet compound concentrated soup with good palatability and stability after high-temperature sterilization.

[0023] The collagen and the collagen polypeptide with moderate molecular weight can be emulsified, fused and embedded with animal fat in the soup due to the special primary and secondary structure, and under the action of high-pressure homogenization, the broken small granular oil is emulsified and embedded by the collagen polypeptide to form stable and neat nanoscale particles, which are macroscopically white stable emulsion, preventing the precipitation of oil, thereby reflecting good system stability; the collagen polypeptide prepared by the application is different from ordinary collagen polypeptide, which is collagen-based Maillard peptide after Maillard reaction, and can form and release flavor substances while embedding oil to stabilize the system, thereby considering the palatability of the product.

[0024] The application can be widely applied to pet cans, reduces the flavor deterioration and attenuation in the sterilization process, and enables the product to maintain the stability of the body shape during the shelf life, without soup loss and layering, and has a broad application prospect. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 The process flow chart of the concentrated soup for cats with good palatability. DETAILED DESCRIPTION

[0026] In order to make the application more simple and easy to understand, the preferred embodiments are described as follows.

[0027] Example 1:

[0028] A preparation method of a concentrated meat soup for pets, as shown in Figure 1 , includes the following steps:

[0029] Step one: a certain amount of chicken bone meat and beef are stirred and crushed according to the ratio of 2:1 of chicken bone meat to chicken skin and 4:1 of chicken bone meat to chicken skin, to obtain compound meat blocks;

[0030] Step two: the compound meat blocks are added with water according to the ratio of 1:10, and water phase extraction is carried out at 110 DEG C for 5 hours; after water phase extraction, the original soup is obtained by centrifugation;

[0031] Step three: the original soup is concentrated, and the Brix reaches 30 to obtain concentrated original soup;

[0032] Step four: take cowhide, cow bone, chicken bone according to the ratio of 1:2:1, 115℃, 3h high pressure steaming softening treatment, get the softened raw materials;

[0033] Step five: the softened raw materials are crushed, and half the weight of the raw materials is added to the water, and 0.2% neutral protease and 0.2% flavor protease are added for enzymolysis, the enzymolysis time is 2h, and the enzymolysis temperature is 55℃;

[0034] Step six: add 0.3% xylose and 0.2% glutamic acid to the enzymolyzed raw materials for thermal reaction, the thermal reaction temperature is 110℃, and the time is 1.5h, to obtain a collagen-based thermal reaction product;

[0035] Step seven: combine the concentrated raw soup and the collagen-based thermal reaction product in a mass ratio of 1:1, then adjust and homogenize under high pressure, the homogenization pressure is 15Mpa, and then sterilize, the sterilization parameters are 90℃, 45min, to obtain a pet compound concentrated soup material.

[0036] Example 2:

[0037] A method for preparing a concentrated soup material for pets, as shown in Figure 1 , comprising the following steps:

[0038] Step one: weigh a certain amount of chicken bone meat and beef according to the ratio of 3:1, and chicken bone meat: chicken skin according to the ratio of 3:1, and stir to obtain a compound meat block;

[0039] Step two: add water to the compound meat block according to the ratio of 1:5, and perform water phase extraction at 115℃ for 4 hours, and then centrifuge to obtain a raw soup after water phase extraction;

[0040] Step three: concentrate the raw soup, and the Brix reaches 35 to obtain a concentrated raw soup;

[0041] Step four: take cowhide, cow bone, chicken bone according to the ratio of 1:2:1, 110℃, 4h high pressure steaming softening treatment, get the softened raw materials;

[0042] Step five: the softened raw materials are crushed, and half the weight of the raw materials is added to the water, and 0.2% papain and 0.2% flavor protease are added for enzymolysis, the enzymolysis time is 2h, and the enzymolysis temperature is 55℃;

[0043] Step six: add 0.2% glucose and 0.2% cysteine to the enzymolyzed raw materials for thermal reaction, the thermal reaction temperature is 105℃, and the time is 2h, to obtain a collagen-based thermal reaction product;

[0044] Step seven: the concentrated original meat soup and collagen-based thermal reactants are combined in a mass ratio of 1:1, then high-pressure homogenization is performed at a pressure of 15 MPa, and sterilization is performed at 90°C for 30 min to obtain the pet compound concentrated meat soup.

[0045] Example 3:

[0046] A method for preparing a concentrated meat soup for pets, as shown in Figure 1 , includes the following steps:

[0047] Step one: a certain amount of chicken bone meat and beef is weighed according to a ratio of 4:1, and chicken bone meat: chicken skin is 5:1, and is stirred and crushed to obtain a compound meat block;

[0048] Step two: the compound meat block is added with water in a ratio of 1:15, and water phase extraction is performed at 120°C for 3 hours. After water phase extraction, the original meat soup is obtained by centrifugation;

[0049] Step three: the original meat soup is concentrated to a Brix of 40 to obtain a concentrated original meat soup;

[0050] Step five: the softened raw material is crushed, and the raw material is added with water in an amount of half the weight of the raw material, 0.2% alkaline protease, and 0.2% flavor protease for enzymolysis. The enzymolysis time is 4 h, and the enzymolysis temperature is 55°C;

[0051] Step six: the enzymolyzed raw material is added with 0.5% glucose, 0.2% glycine, and 0.1% alanine for thermal reaction. The thermal reaction temperature is 120°C, and the time is 1 h to obtain a collagen-based thermal reactant;

[0052] Step seven: the concentrated original meat soup and the collagen-based thermal reactant are combined in a mass ratio of 1:1, then high-pressure homogenization is performed at a pressure of 15 MPa, and sterilization is performed at 90°C for 30 min to obtain the pet compound concentrated meat soup.

[0053] Comparative example 1:

[0054] A method for preparing a concentrated meat soup for pets, including the following steps:

[0055] Step one: a certain amount of chicken bone meat and beef is weighed according to a ratio of 2:1, and chicken bone meat: chicken skin is 4:1, and is stirred and crushed to obtain a compound meat block;

[0056] Step two: the compound meat block is added with water in a ratio of 1:10, and water phase extraction is performed at 110°C for 5 hours. After water phase extraction, the original meat soup is obtained by centrifugation;

[0057] Step three: the original meat soup is concentrated to a Brix of 40 to obtain a concentrated original meat soup;

[0058] Step four: the concentrated original meat soup and water were combined and mixed at a mass ratio of 1:1, then high-pressure homogenization was performed at a pressure of 15 MPa, and sterilization was performed at 90°C for 45 min to obtain the pet compound concentrated meat soup.

[0059] Comparative Example 2

[0060] A method for preparing a pet concentrated meat soup, comprising the following steps:

[0061] Step one: a certain amount of chicken bone meat and beef were weighed according to a ratio of 2:1, and chicken bone meat: chicken skin was 4:1, and was stirred and crushed to obtain a compound meat block;

[0062] Step two: the compound meat block was added with water at a ratio of 1:10, and water phase extraction was performed at 110°C for 5 hours, and the original meat soup was obtained after centrifugation;

[0063] Step three: the original meat soup was concentrated to a Brix of 40 to obtain a concentrated original meat soup;

[0064] Step four: the beef skin, beef bone and chicken bone were added with water in a ratio of 1:2:1, and high-pressure treatment was performed at 110°C for 4 hours to obtain a collagen-rich meat soup;

[0065] Step five: the concentrated original meat soup and the collagen-rich meat soup were combined and mixed at a mass ratio of 1:1, then high-pressure homogenization was performed at a pressure of 15 MPa, and sterilization was performed at 90°C for 45 min to obtain the pet compound concentrated meat soup.

[0066] The samples prepared in Examples 1-3 and Comparative Examples 1-2 were respectively treated as follows:

[0067] After the 5 groups of samples were diluted with water at a ratio of 1:1 and sterilized at 121°C for 30 min, the samples were sampled and defined as the samples before the accelerated experiment after sterilization;

[0068] The samples after sterilization were sampled again, and after 1 month of acceleration in a 37°C incubator, the 5 groups of samples taken out were defined as the samples after the accelerated experiment after sterilization.

[0069] In addition, double-pot method tests were performed on 3 groups of examples and 2 groups of comparative examples (the cats selected for the test came from a cooperative cat house, and no less than 20 healthy cats were taken for feeding test in each group).

[0070] The double-pot test method is specifically as follows: 20 healthy cats are selected and two clean food bowls are placed in the same environment for each cat, one kind of food to be tested is placed in each bowl, and the food bowls are kept clean to avoid any odor interference with the experimental results. A quiet and comfortable environment is selected for the experiment to avoid interference from the outside world during the experiment, and the pet is allowed to move freely during the experiment. The volume and amount of food placed in each bowl are kept the same, and each pet is allowed to choose freely. After half an hour, the change in the amount of food in the two pots is recorded and recorded for three consecutive days, and the double-pot test results are averaged.

[0071] The feed ratio is the ratio of the change in the amount of food (i.e., the amount of food consumed) in the two experimental groups during the double-pot test.

[0072] The results are as follows:

[0073] Table 1 Comparison results of examples and comparative examples

[0074]

[0075] As can be seen from the above table, the food consumption after sterilization and the food consumption after one month of accelerated testing of Examples 1-3 are much greater than that of Comparative Example 1 before acceleration, which shows that the collagen-based thermal reactant significantly improves the palatability of pets. The palatability test results after one month of acceleration are not significantly different from those of the sample group after sterilization, which shows that the flavor after sterilization remains relatively stable. Comparative Example 1 shows a clear oil-water layering phenomenon after sterilization, which is compared with Examples 1-3, which shows that the collagen-based thermal reactant has a significant contribution to the stability of the system. Comparative Example 2 is stable after acceleration, but after one month of accelerated testing, a slight change in the system layering occurs. In terms of palatability, although collagen-rich raw materials are added, they are not subjected to enzymatic hydrolysis, and the flavor is not effectively released, so the palatability is not significantly improved.

[0076] Finally, although the present specification is described in terms of embodiments, each embodiment does not necessarily contain only one independent technical solution. The description of the specification is merely for the sake of clarity, and those skilled in the art should consider the specification as a whole. The technical solutions in each example can also be appropriately combined to form other embodiments that those skilled in the art can understand.

Claims

1. A method for preparing a concentrated gravy for pets, characterized by, The method comprises the following steps: (1) weighing the meat pieces and crushing them to obtain composite meat pieces; (2) adding water to the composite meat pieces and heating to perform water phase extraction, and obtaining original broth after centrifugation; (3) concentrating the original broth to obtain concentrated original broth; the concentration endpoint is reached when the solid content Brix is 30-40; (4) crushing animal skins and bones and performing high-temperature softening pretreatment to obtain softened raw materials; (5) moderately enzymatically hydrolyzing the softened raw materials to obtain crude collagen peptide solution; the enzymatic hydrolysis conditions are as follows: one or more of alkaline protease, neutral protease, papain, amino peptidase and flavor protease, enzyme addition amount of 0.2-0.5%, enzymatic hydrolysis time of 2-5 h and enzymatic hydrolysis temperature of 55°C; (6) adding reducing sugar and amino acid to the crude collagen peptide solution to perform Maillard reaction to obtain collagen-based Maillard reaction product; (7) performing high-pressure homogenization on the concentrated original broth and the collagen-based Maillard reaction product, sterilizing after homogenization, and finally obtaining composite concentrated broth for pets.

2. The production method according to claim 1, wherein In step (1), the chicken bone meat and beef are weighed in a mass ratio of 1:1-4:1 and the chicken bone meat and chicken skin are weighed in a mass ratio of 2:1-5:1, and then the mixture is crushed to obtain composite meat pieces.

3. The production method according to claim 1, wherein In step (2), the composite meat pieces are added with water in a mass ratio of 1:3-1:20, and water phase extraction is performed at 100-130°C for 3-15 h, and then the original broth is obtained after centrifugation.

4. The production method according to claim 1, wherein In step (4), the cow skin, cow bone and chicken bone are selected, and the ratio of the cow skin, cow bone and chicken bone is 1:2:1, the high-temperature treatment process is performed at a temperature of 100-130°C for 1-5 h.

5. The production method according to claim 1, wherein In step (6), the reducing sugar is one or two of glucose, xylose, rhamnose and lactose, and the addition amount is 0.1-2wt%, the amino acid is one or more of glutamic acid, glycine, alanine, cysteine, leucine, aspartic acid, serine, tyrosine, phenylalanine and methionine, and the addition amount is 0.1-2wt%, the thermal reaction temperature is 100-130°C, and the time is 0.5-3 h to obtain the collagen-based Maillard reaction product.

6. The production method according to claim 1, wherein In step (7), the high-pressure homogenization pressure is 10-30 MPa, the homogenization temperature is 50-80°C, the sterilization parameters are 80-100°C and 15-90 min.

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