Protein cat food flavoring agent and preparation method thereof

Abstract

The invention belongs to the technical field of pet food, and particularly relates to a protein cat food flavoring agent and a preparation method thereof.The preparation method of the protein cat food flavoring agent comprises the steps that meat extract, silkworm chrysalis homogenate, euphausia superba homogenate, pollen pini, ethyl maltol, a flavoring agent, trypsin, neutral protease and aminopeptidase are sequentially added for enzymolysis; an enzymolysis product is obtained; adding goat milk powder, carbohydrates, microencapsulated thiamine, pumpkin powder and amino acid into the reaction tank, uniformly mixing with the enzymolysis product, and carrying out Maillard reaction; after the Maillard reaction is finished, phosphoric acid and a thickening agent are added into the reaction tank, and a pasty flavoring agent is obtained; and carrying out spray drying on the pasty flavoring agent to obtain a powdery flavoring agent. The components jointly act on the cat food flavoring agent, so that the nutritional value of the flavoring agent is improved, the flavor level of the flavoring agent is richer and diversified, the flavoring agent can meet the favor of cats for flavor, and meanwhile, comprehensive nutritional support is provided.

Description

Technical Field

[0001] The present invention relates to the technical field of pet food, in particular to a protein cat food flavoring agent and a preparation method thereof. Background Art

[0002] Cat food flavorings are additives added to cat food to improve its palatability and promote food intake. The continued expansion of cat ownership worldwide has fueled a booming cat food market. Consumers are no longer satisfied with simply filling cat food; they are increasingly seeking high-quality, highly palatable products.

[0003] Cats, as individuals with unique dietary preferences, are often incredibly sophisticated and diverse in their food choices. However, many current cat foods suffer from low appetite and poor appetite, creating an urgent need for new and improved products with attractant ingredients. Many existing cat food flavorings with single ingredients and flavors are difficult to satisfy cats' fickle preferences. Summary of the Invention

[0004] In response to the problems of existing cat food flavoring agents, the present invention aims to provide a protein cat food flavoring agent that is nutritious, has a significant appetite-inducing effect, and is safe and healthy. This is achieved through the following technical solutions: A protein cat food flavoring agent is prepared from the following raw materials in parts by weight: 50-70 parts of meat extract, 20-40 parts of silkworm pupa homogenate, 5-15 parts of Antarctic krill homogenate, 5-8 parts of pine pollen, 0.01-0.1 part of flavoring, 0.02-2 parts of ethyl maltol, 0.1-2 parts of neutral protease, 0.02-1 parts of aminopeptidase, 0.02-1 parts of trypsin, 4-6 parts of carbohydrates, 3-5 parts of amino acids, 0.05-5 parts of pumpkin powder, 5-10 parts of goat milk powder, 0.05-2 parts of phosphoric acid, 0.01-0.05 parts of thickener, and 0.05-0.15 parts of microencapsulated thiamine.

[0005] On the other hand, the present invention also provides a method for preparing a protein cat food flavoring agent, comprising the following steps: S1. Wash and mince fresh or thawed meat, add 0.5% to 2% of composite protease based on the weight of the meat, and perform enzymatic hydrolysis on the meat at pH 6.5 and 50°C. After the enzymatic hydrolysis is completed, heat the meat to inactivate the enzyme, centrifuge, collect the separated liquid, and vacuum concentrate to obtain a meat extract; S2. Crush the washed Antarctic krill and silkworm pupae to obtain Antarctic krill homogenate and silkworm pupae homogenate, respectively; S3. Add 50-70 parts of meat extract, 20-40 parts of silkworm pupa homogenate, 5-15 parts of Antarctic krill homogenate, 5-8 parts of pine pollen, 0.02-2 parts of ethyl maltol, 0.01-0.1 parts of flavoring, 0.02-1 parts of trypsin, 0.1-2 parts of neutral protease, and 0.02-1 parts of aminopeptidase to a reaction tank, mix well, and perform enzymolysis at 55° C. and pH 6.5 to obtain an enzymolysis product. S4, adding 5 to 10 parts of goat milk powder, 4 to 6 parts of sugars, 0.05 to 0.15 parts of microencapsulated thiamine, 0.05 to 5 parts of pumpkin powder, and 3 to 5 parts of amino acids to the reaction tank, mixing them evenly with the enzymatic hydrolysis product, and then performing a Maillard reaction to obtain a Maillard reactant; S5. After the Maillard reaction is completed, the temperature is lowered to 45° C., 0.05 to 2 parts of phosphoric acid and 0.01 to 0.05 parts of a thickener are added to the reaction tank, and the mixture is mixed evenly with the Maillard reaction product to obtain a slurry flavoring agent; S6. Drying the slurry flavoring agent by spray drying to obtain a powdered flavoring agent.

[0006] Preferably, the composite protease is prepared by mixing flavor protease and trypsin in a mass ratio of 2:1.

[0007] Preferably, the sugar substance is compounded by xylose, fructose and glucose in a mass ratio of 2:1:1.

[0008] Preferably, the flavoring agent is prepared by mixing citric acid and fumaric acid in a mass ratio of 2:1.

[0009] Preferably, the thickener is prepared by compounding furcellaran and guar gum in a mass ratio of 2:1.

[0010] Preferably, the amino acid is one or more of histidine, lysine, methionine, tyrosine, arginine, and cysteine.

[0011] Preferably, the meat is one or more of pork, beef, chicken and fish.

[0012] After adopting the above technical solution, the beneficial effects of the present invention are: Meat extract and silkworm pupae provide a unique meaty aroma and rich nutrients; Antarctic krill adds a seafood flavor; and pine pollen brings a fresh, natural botanical fragrance. These ingredients work together to enhance the cat flavor's nutritional value while enriching and diversifying its flavor profile, ensuring it satisfies cats' specific preferences while providing comprehensive nutritional support. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0014] Figure 1 This is a structural statistical chart of the mouth resistance experiment; Figure 2 It is a structural statistical chart of average daily feed intake; Figure 3 It is a structural statistical chart of the average feed intake rate; Figure 4 It is a structural statistical chart of mean weight difference. DETAILED DESCRIPTION

[0015] The features and exemplary embodiments of various aspects of the present invention will be described in detail below. In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described herein are only configured to explain the present invention and are not configured to limit the present invention. For those skilled in the art, the present invention can be implemented without the need for some of these specific details. The following description of the embodiments is merely to provide a better understanding of the present invention by illustrating examples of the present invention.

[0016] Example 1 A protein cat food flavoring agent, which mainly comprises the following components in parts by mass: 50 parts of meat extract, 20 parts of silkworm pupa homogenate, 5 parts of Antarctic krill homogenate, 5 parts of pine pollen, 0.01 parts of flavoring, 0.02 parts of ethyl maltol, 0.1 parts of neutral protease, 0.02 parts of aminopeptidase, 0.02 parts of trypsin, 4 parts of carbohydrates, 3 parts of amino acids, 0.05 parts of pumpkin powder, 5 parts of goat milk powder, 0.05 parts of microencapsulated thiamine, 0.05 parts of phosphoric acid, and 0.01 parts of thickener.

[0017] A method for preparing a protein cat food flavoring agent comprises the following steps: S1: Meat enzymatic treatment Use fresh or thawed red meat (such as beef or pork) as the raw material. Remove any visible fat and connective tissue, rinse until there is no blood left, and mince the meat using a 5mm meat grinder. Add purified water (85% by weight) to the meat and stir thoroughly to create a meat mince. Adjust the pH of the mince to 6.5 by adding sodium bicarbonate solution (0.1 mol / L) or citric acid solution (0.1 mol / L) to ensure maximum enzyme activity. Add a composite protease (0.5% by weight) to the meat mince. Place the mixed meat mince in a 50°C constant-temperature oscillator for enzymatic hydrolysis for 2.5 hours to obtain the meat hydrolysate.

[0018] The compound protease is prepared by mixing flavor protease and trypsin in a mass ratio of 2:1. When adding the compound protease, trypsin is added first, and flavor protease is added after enzymatic hydrolysis for 1 hour.

[0019] In addition to red meat, white meat (such as fish and chicken) can also be used to enrich the product's flavor and nutritional value. If only white meat is used, the compound protease is prepared by mixing papain and flavor protease in a 3:1 weight ratio. When white and red meat are mixed, for example, in a 1:2 weight ratio, the compound protease is prepared by mixing flavor protease, trypsin, and papain in a 2:1:1 weight ratio, utilizing a multi-enzyme system for deep hydrolysis.

[0020] After enzymatic hydrolysis is complete, the temperature is raised to 85°C at a rate of 5°C / min and maintained for 15 minutes to inactivate the enzyme system, yielding an inactivated solution. Cool to room temperature and centrifuge the inactivated solution to remove denser components (such as incompletely hydrolyzed meat) for recycling for secondary enzymatic hydrolysis. The separated solution is collected and vacuum concentrated to yield a meat extract with a solids content of ≥48%.

[0021] S2: Raw material pretreatment The Antarctic krill and silkworm pupae were thoroughly rinsed with clean water and then pulverized in a homogenizer to obtain Antarctic krill homogenate and silkworm pupae homogenate, respectively. Tea polyphenols, accounting for 0.01% and 0.03% of the total weight of the Antarctic krill homogenate and silkworm pupae homogenate, respectively, were added to inhibit oxidation.

[0022] The purpose of mincing is to increase the surface area of the raw material, allowing for more complete enzymatic hydrolysis and more effective release of flavor precursors. Antarctic krill contains astaxanthin and glutamic acid. Astaxanthin, a powerful natural antioxidant, can slow down food oxidative deterioration. Silkworm pupae, as a novel protein source, are not only rich in protein but also in a variety of nutrients, including amino acids, fatty acids, nucleotides, vitamins, and minerals. These nutrients play a crucial role in improving the nutritional value and taste of flavor enhancers.

[0023] S3: Coordinated enzymatic digestion of multi-source proteins Add 50 parts of meat extract, 20 parts of silkworm pupa homogenate, 5 parts of Antarctic krill homogenate, 5 parts of pine pollen (dried pollen from Pinus massoniana, Pinus tabulaeformis, or several species of the same genus, Pinaceae), and 0.02 parts of ethyl maltol to a reaction tank and mix thoroughly to form a mixed slurry. Add purified water to 45% of the mixed slurry and stir thoroughly. Adjust the pH of the minced meat to 6.5 by adding 0.01 parts of flavoring. Add 0.02 parts of trypsin, 0.1 parts of neutral protease, and 0.02 parts of aminopeptidase. Place the mixed slurry in a 55°C constant-temperature oscillator for enzymatic hydrolysis to obtain an enzymatic hydrolysis product.

[0024] The flavoring is made from citric acid and fumaric acid in a 2:1 mass ratio. This addition adjusts the pH of the system, maintaining a stable and optimal pH range for the flavoring, ensuring consistent performance and maintaining a positive appetite-enhancing effect. The natural sourness of citric acid and fumaric acid imparts a refreshing, invigorating sourness to the flavoring, masking any unpleasant odors in the ingredients and stimulating a cat's appetite, according to the cat's preference for sour foods.

[0025] Acidic environments are not conducive to the survival and reproduction of common microorganisms such as bacteria, molds, and yeasts. The combined citric acid and fumaric acid can produce a synergistic effect, further enhancing the antibacterial effect, delaying the deterioration and spoilage of flavoring agents, extending the product's shelf life, maintaining the stability of flavoring agent quality, and reducing the loss of appetite due to deterioration.

[0026] Meat extract, as the primary animal protein base, contains umami compounds such as inosinic acid and carnosine, imparting a unique umami flavor and mouthfeel to flavor enhancers. Silkworm pupae homogenate, another animal protein base, contains amino acids such as methionine and cysteine, which participate in the subsequent Maillard reaction to produce sulfur-containing aromatic compounds, enhancing the flavor enhancer's appeal. Antarctic krill homogenate, rich in DHA, EPA, and flavor nucleotides such as IMP, enhances seafood flavor. Pine pollen contains flavonoids that inhibit lipid oxidation and extend shelf life. Pine pollen also provides a natural botanical aroma, adding a unique flavor to flavor enhancers.

[0027] Neutral proteases cleave hydrophobic sites within peptide chains, generating medium-length peptides that are easily digested and absorbed by cats. Aminopeptidases gradually release free amino acids (such as glutamic acid and aspartic acid) from the N-terminus of peptide chains, enhancing the umami flavor. Trypsin complements neutral proteases by cleaving basic amino acid sites, enabling a more thorough breakdown of proteins. Ethyl maltol, as a flavor enhancer, synergizes with sulfur-containing compounds (such as cysteine) in the enzymatic hydrolysis products to mask unpleasant odors, enhance the meaty aroma, and strengthen the flavor's appeal.

[0028] S4: Maillard reaction To the enzymatic hydrolyzate in the reaction tank, 5 parts goat milk powder, 4 parts carbohydrate, 0.05 parts microencapsulated thiamine, 0.05 parts pumpkin powder, and 3 parts amino acids are added. After mixing evenly with the enzymatic hydrolyzate, a Maillard reaction is performed to produce the Maillard reactant. During the reaction, the temperature is controlled in stages: the first quarter is maintained at 100°C to generate the base flavor, and the second three quarters is cooled to 90°C to reduce the formation of bitter peptides.

[0029] Goat milk powder provides milk fat and short-chain fatty acids, which react with Maillard reaction intermediates (such as reducing ketones) to form lactone compounds, imparting a milky flavor to the product. Microencapsulated thiamine slowly releases thiamine at high temperatures, and its decomposition products (sulfur-containing heterocyclic compounds) enhance the meaty aroma.

[0030] Amino acids (one or more of histidine, lysine, methionine, tyrosine, arginine, and cysteine) react with carbohydrates through a complex series of reactions, including condensation, cyclization, and cleavage, to produce intermediate molecules such as reduced ketones, aldehydes, and heterocyclic compounds. These intermediate molecules further react to form Maillard reaction products with distinctive aroma, taste, and color.

[0031] The sugars are composed of xylose, fructose, and glucose in a mass ratio of 2:1:1. Glucose develops a caramel aroma during heating, while xylose is highly reactive with amino acids, rapidly producing pyrazines (which impart a nutty aroma) and furans (which impart a caramel aroma). During heating, fructose undergoes degradation and rearrangement reactions, generating a range of flavor compounds such as aldehydes, ketones, and alcohols. These, along with xylose and glucose, contribute to the complex flavor of the Maillard reaction products.

[0032] Pumpkin powder contains beta-carotene and pectin. The former acts as a natural pigment, while the latter combines with amino acids to form melanoidins, which enhance the flavor. Pumpkin powder's unique aroma adds a rich texture and flavor layer to the flavor, making it easier for cats to accept and enjoy the food, thereby increasing their appetite. Pumpkin powder provides nutrients such as vitamins (such as vitamins A, C, and E) and minerals (such as potassium, magnesium, and zinc), which are essential for a cat's healthy growth and can boost their immunity. The dietary fiber provided by pumpkin powder helps promote intestinal motility, enhance satiety, prevent constipation, and maintain intestinal health.

[0033] S5: Flavor Stabilization After the Maillard reaction is completed, the temperature is lowered to 45°C, 0.05 parts of phosphoric acid and 0.01 parts of thickener are added to the reaction tank, and mixed evenly with the Maillard reaction product to obtain a slurry flavoring agent.

[0034] The thickener is a mixture of furcellaran and guar gum in a mass ratio of 2:1. Furcellaran forms a thermoreversible gel, while guar gum enhances the system's water-holding capacity through hydrogen bonding. The combination of the two significantly retains volatile aldehydes and ketones in the freeze-dried product, preventing flavor loss with water.

[0035] Phosphoric acid is acidic and can adjust the pH value of flavoring agents, create a suitable acidic environment, inhibit the activity of residual enzymes in the Maillard reaction, and chelate metal ions (such as Fe 2+ ), prevent the generation of oxidative odor and increase cats' acceptance of food.

[0036] Cats' senses of smell and taste are sensitive to acidic substances, which can enhance their digestion and absorption of food, indirectly improving the flavoring's appeal. Phosphoric acid lowers the pH of flavorings, inhibiting the growth of common microorganisms like bacteria, mold, and yeast, extending the flavoring's shelf life and maintaining its stability as an appetizer. To a certain extent, phosphoric acid can also slow the oxidation of easily oxidizable ingredients like oils and fats, preventing rancidity and spoilage caused by oxidation and maintaining the flavor's quality and flavor.

[0037] S6. Drying The flavor paste is dried by spray drying to obtain a flavor powder.

[0038] Example 2 A protein cat food flavoring agent, the flavoring agent mainly comprises the following components: 60 parts of meat extract, 30 parts of silkworm pupa homogenate, 5 parts of Antarctic krill homogenate, 5 parts of pine pollen, 0.05 parts of flavoring, 1.5 parts of ethyl maltol, 1.5 parts of neutral protease, 0.5 parts of aminopeptidase, 0.05 parts of trypsin, 5 parts of carbohydrates, 4 parts of amino acids, 2 parts of pumpkin powder, 8 parts of goat milk powder, 0.1 parts of microencapsulated thiamine, 0.5 parts of phosphoric acid, and 0.02 parts of thickener.

[0039] A method for preparing a protein cat food flavoring agent, the specific technical process is as follows: The first step is to wash the beef and mince it into meat particles. A composite protease (composed of flavor protease and trypsin in a mass ratio of 2:1) is added at 1% of the total mass of the meat particles for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme system is inactivated by heating, and then the meat extract is obtained by centrifugation to remove the denser components or tissues.

[0040] In the second step, the Antarctic krill and silkworm pupae are thoroughly rinsed with clean water, and then crushed through a homogenizer to obtain Antarctic krill homogenate and silkworm pupae homogenate respectively. 0.02% and 0.03% of tea polyphenols in total weight are added to the Antarctic krill homogenate and silkworm pupae homogenate respectively to inhibit the oxidation process.

[0041] The third step is to add 60 parts of meat extract, 30 parts of silkworm pupa homogenate, 5 parts of Antarctic krill homogenate and 5 parts of pine pollen into the reaction tank in sequence, stir evenly, add 0.05 parts of seasoning, 1.5 parts of ethyl maltol, 1.5 parts of neutral protease, 0.5 parts of aminopeptidase and 0.05 parts of trypsin for enzymatic hydrolysis to obtain an enzymatic hydrolysis product.

[0042] In the fourth step, after the enzymatic hydrolysis is completed, 5 parts of carbohydrates, 4 parts of amino acids, 2 parts of pumpkin powder, 8 parts of goat milk powder, and 0.1 parts of microencapsulated thiamine are added and mixed evenly to carry out the Maillard reaction to obtain the Maillard reactant.

[0043] In the fifth step, after the Maillard reaction is completed, the temperature is lowered to 45°C, 0.5 parts of phosphoric acid and 0.02 parts of thickener are added, and mixed evenly with the Maillard reactants to obtain a slurry flavoring agent.

[0044] In the sixth step, the flavoring paste is dried by spray drying to obtain the flavoring powder.

[0045] Example 3 A protein cat food flavoring agent, the flavoring agent mainly comprises the following components: 70 parts of meat extract, 40 parts of silkworm pupa homogenate, 15 parts of Antarctic krill homogenate, 8 parts of pine pollen, 0.1 parts of flavoring, 2 parts of ethyl maltol, 2 parts of neutral protease, 1 part of aminopeptidase, 1 part of trypsin, 6 parts of carbohydrates, 5 parts of amino acids, 5 parts of pumpkin powder, 10 parts of goat milk powder, 0.15 parts of microencapsulated thiamine, 2 parts of phosphoric acid, and 0.05 parts of thickener.

[0046] A method for preparing a protein cat food flavoring agent, the specific technical process is as follows: The first step is to wash the beef and mince it into meat particles. A composite protease (composed of flavor protease and trypsin in a mass ratio of 2:1) is added at 2% of the total mass of the meat particles for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme system is inactivated by heating, and then the meat extract is obtained by centrifugation to remove the denser components or tissues.

[0047] In the second step, Antarctic krill and silkworm pupae are thoroughly rinsed with clean water, and then crushed through a homogenizer to obtain Antarctic krill homogenate and silkworm pupae homogenate respectively. Tea polyphenols accounting for 0.03% of the total mass of the Antarctic krill homogenate and tea polyphenols accounting for 0.05% of the total mass of the silkworm pupae homogenate are added to inhibit the oxidation process.

[0048] The third step is to add 70 parts of meat extract, 40 parts of silkworm pupa homogenate, 15 parts of Antarctic krill homogenate and 8 parts of pine pollen into the reaction tank in sequence, stir evenly, add 0.1 parts of seasoning, 2 parts of ethyl maltol, 2 parts of neutral protease, 1 part of aminopeptidase and 1 part of trypsin for enzymatic hydrolysis to obtain enzymatic hydrolysis products.

[0049] In the fourth step, after the enzymatic hydrolysis is completed, 6 parts of carbohydrates, 5 parts of amino acids, 5 parts of pumpkin powder, 10 parts of goat milk powder, and 0.15 parts of microencapsulated thiamine are added and mixed evenly to carry out the Maillard reaction to obtain the Maillard reactant.

[0050] In the fifth step, after the Maillard reaction is completed, the temperature is lowered to 45°C, 2 parts of phosphoric acid and 0.05 parts of thickener are added, and mixed evenly with the Maillard reactants to obtain a slurry flavoring agent.

[0051] In the sixth step, the flavoring paste is dried by spray drying to obtain the flavoring powder.

[0052] Example 4 A protein cat food flavoring agent, the flavoring agent mainly comprises the following components: 70 parts of meat extract, 15 parts of Antarctic krill homogenate, 8 parts of pine pollen, 0.1 parts of flavoring, 2 parts of ethyl maltol, 2 parts of neutral protease, 1 part of aminopeptidase, 1 part of trypsin, 6 parts of carbohydrates, 5 parts of amino acids, 5 parts of pumpkin powder, 10 parts of goat milk powder, 0.15 parts of microencapsulated thiamine, 0.05 parts of thickener, and 2 parts of phosphoric acid.

[0053] A method for preparing a protein cat food flavoring agent, the specific technical process is as follows: The first step is to wash the beef and mince it into meat particles. A composite protease (composed of flavor protease and trypsin in a mass ratio of 2:1) is added at 2% of the total mass of the meat particles for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme system is inactivated by heating, and then the meat extract is obtained by centrifugation to remove the denser components or tissues.

[0054] In the second step, the Antarctic krill is fully rinsed and crushed by a homogenizer to obtain Antarctic krill homogenate, and 0.03% of tea polyphenols by weight of the total Antarctic krill homogenate is added to the Antarctic krill homogenate.

[0055] The third step is to add 70 parts of meat extract, 15 parts of Antarctic krill homogenate and 8 parts of pine pollen into the reaction tank in sequence, stir evenly, add 0.1 parts of seasoning, 2 parts of ethyl maltol, 2 parts of neutral protease, 1 part of aminopeptidase and 1 part of trypsin for enzymatic hydrolysis to obtain enzymatic hydrolysis products.

[0056] In the fourth step, after the enzymatic hydrolysis is completed, 6 parts of carbohydrates, 5 parts of amino acids, 5 parts of pumpkin powder, 10 parts of goat milk powder, and 0.15 parts of microencapsulated thiamine are added and mixed evenly to carry out the Maillard reaction to obtain the Maillard reactant.

[0057] In the fifth step, after the Maillard reaction is completed, the temperature is lowered to 45°C, 2 parts of phosphoric acid and 0.05 parts of thickener are added, and mixed evenly with the Maillard reactants to obtain a slurry flavoring agent.

[0058] In the sixth step, the flavor paste is dried by spray drying to obtain the flavor powder.

[0059] Palatability and tolerance test Forty cats in good health and of similar size, weight, and age were selected as experimental subjects. Each cat was housed in a separate cage to facilitate subsequent palatability testing. The protein cat food flavorings described in Examples 1 to 4 above were sprayed onto the surface of the cat food at a ratio of 8% to obtain a trial cat food.

[0060] The palatability of four trial cat foods was tested using the double bowl method. Each test set used two bowls of identical specifications, model, and color. One bowl contained cat food coated with one of the protein cat food flavorings from Examples 1 to 4 (when testing the palatability of the protein cat food flavoring from Example 1, this bowl contained cat food coated with the protein cat food flavoring from Example 1). The other bowl contained blank cat food, uncoated with the protein cat food flavoring, serving as a control group.

[0061] Feed cats once daily, 120g per bowl, with plenty of drinking water available. Feeding began at 4:00 PM, and the remaining cat food in each bowl was collected and weighed at 8:00 AM the following morning. Each trial cat food was fed for 15 consecutive days to test its palatability. The average food intake and mean weight difference of the 40 cats over the 15-day feeding period were calculated and statistically analyzed.

[0062] Feeding rate = food intake / amount of cat food provided in the trial feeding (120g) × 100%.

[0063] Average weight difference = (final weight value - initial weight value) / 40.

[0064] From the attached Figures 1 to 4 As can be seen from the results, the flavoring without silkworm pupae was less appealing to cats, with an average intake rate of only 48.86%, the lowest among the four examples. Examples 1-3, all containing silkworm pupae, showed a higher appeal, with average intake rates exceeding 67%, particularly Example 3, which had an average intake rate of 77.87%.

[0065] Silkworm pupae are rich in amino acids, fatty acids, nucleotides, vitamins, and minerals, which can enhance the flavor and umami of the flavoring agent, attracting cats to eat. They can also reduce inflammation in cats, brighten their coats, and contribute to their healthy development. Furthermore, silkworm pupae synergize with beef and goat milk powder to further enhance the meaty, umami, and milky flavor of the flavoring agent. Therefore, Example 3, which contained a higher silkworm pupae content, was more attractive to cats and had the highest average intake rate. The flavoring agent in Example 4, which did not contain silkworm pupae, was less attractive to cats and had the lowest average intake rate. This result also shows that adding a certain amount of silkworm pupae to a flavoring agent can improve the flavoring agent's palatability and increase cats' appetite.

[0066] While the embodiments of the present invention are described above, these embodiments do not exhaustively describe all details, nor do they limit the present invention to specific embodiments. Clearly, many modifications and variations can be made based on the above description. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, thereby enabling those skilled in the art to make good use of the present invention and its modifications and uses. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A protein cat food flavoring agent, characterized in that According to parts by mass, it is prepared from the following raw materials: 50-70 parts of meat extract, 20-40 parts of silkworm pupa homogenate, 5-15 parts of Antarctic krill homogenate, 5-8 parts of pine pollen, 0.01-0.1 part of flavoring, 0.02-2 parts of ethyl maltol, 0.1-2 parts of neutral protease, 0.02-1 part of aminopeptidase, 0.02-1 part of trypsin, 4-6 parts of carbohydrates, 3-5 parts of amino acids, 0.05-5 parts of pumpkin powder, 5-10 parts of goat milk powder, 0.05-2 parts of phosphoric acid, 0.01-0.05 parts of thickener, and 0.05-0.15 parts of microencapsulated thiamine.

2. A method for preparing the protein cat food flavoring agent according to claim 1, characterized in that: The steps include: S1. Wash and mince fresh or thawed meat, add 0.5% to 2% of composite protease based on the weight of the meat, and perform enzymatic hydrolysis on the meat at pH 6.5 and 50°C. After the enzymatic hydrolysis is completed, heat the meat to inactivate the enzyme, centrifuge, collect the separated liquid, and vacuum concentrate to obtain a meat extract; S2. Crush the washed Antarctic krill and silkworm pupae to obtain Antarctic krill homogenate and silkworm pupae homogenate, respectively; S3. Add 50-70 parts of meat extract, 20-40 parts of silkworm pupa homogenate, 5-15 parts of Antarctic krill homogenate, 5-8 parts of pine pollen, 0.02-2 parts of ethyl maltol, 0.01-0.1 parts of flavoring, 0.02-1 parts of trypsin, 0.1-2 parts of neutral protease, and 0.02-1 parts of aminopeptidase to a reaction tank, mix well, and perform enzymolysis at 55° C. and pH 6.5 to obtain an enzymolysis product. S4, adding 5 to 10 parts of goat milk powder, 4 to 6 parts of sugars, 0.05 to 0.15 parts of microencapsulated thiamine, 0.05 to 5 parts of pumpkin powder, and 3 to 5 parts of amino acids to the reaction tank, mixing them evenly with the enzymatic hydrolysis product, and then performing a Maillard reaction to obtain a Maillard reactant; S5. After the Maillard reaction is completed, the temperature is lowered to 45° C., 0.05 to 2 parts of phosphoric acid and 0.01 to 0.05 parts of a thickener are added to the reaction tank, and the mixture is mixed evenly with the Maillard reaction product to obtain a slurry flavoring agent; S6. Drying the slurry flavoring agent by spray drying to obtain a powdered flavoring agent.

3. The method for preparing the protein cat food flavoring according to claim 2, wherein: The composite protease is prepared by mixing flavor protease and trypsin in a mass ratio of 2:

1.

4. The method for preparing the protein cat food flavoring according to claim 2, wherein: The sugar substance is prepared by compounding xylose, fructose and glucose in a mass ratio of 2:1:

1.

5. The method for preparing the protein cat food flavoring according to claim 2, wherein: The flavoring agent is prepared by compounding citric acid and fumaric acid in a mass ratio of 2:

1.

6. The method for preparing the protein cat food flavoring according to claim 2, wherein: The thickener is prepared by compounding furcellar gum and guar gum in a mass ratio of 2:

1.

7. The method for preparing the protein cat food flavoring according to claim 2, wherein: The amino acid is one or more of histidine, lysine, methionine, tyrosine, arginine and cysteine.

8. The method for preparing the protein cat food flavoring according to claim 2, wherein: The meat is one or more of pork, beef, chicken and fish.

Images