Nutritional freeze-dried powder for enhancing immunity of cats and preparation method of nutritional freeze-dried powder

Abstract

The invention discloses immunity-enhancing nutritional freeze-dried powder for cats and a preparation method of the immunity-enhancing nutritional freeze-dried powder, and relates to the technical field of freeze-drying. The preparation method comprises the following steps: taking chicken breast granules, tenebrio molitor powder, hermetia illucens larva powder, chicory root paste, puree of kudzuvine root, puree of broccoli, puree of blueberry, puree of carrot, puree of pumpkin, puree of cranberry, puree of brown algae, puree of chlorella, astragalus membranaceus concentrated solution, bovine colostrum powder, zinc methionine chelate, iron lysine chelate, lactoferrin, mannan oligosaccharide, embedded bifidobacterium lactis powder, docosahexaenoic acid and linoleic acid; uniformly stirring yeast beta-glucan, a rosemary extract, selenium-enriched yeast, coenzyme Q10 and natural vitamin E, and performing high-pressure homogenization to obtain slurry; forming the slurry through a brace, an extrusion device or a scraping die to obtain formed slurry; performing ultrasonic treatment on the formed slurry; gradient boosting and constant pressure are carried out; freezing and thawing; performing pre-freezing; performing vacuum freeze drying; after the drying is finished, slowly introducing dry and sterile nitrogen; and screening, carrying out quality inspection, sub-packaging and sealing to obtain the immunity-enhancing nutrient freeze-dried powder for cats.

Description

Technical Field

[0001] This invention relates to the field of freeze-drying technology, specifically to a cat-specific immune-boosting freeze-dried product and its preparation method. Background Technology

[0002] Freeze-dried cat food is a solid food obtained by dehydrating and drying fresh meat using vacuum freeze-drying technology. It has the advantages of high nutrient retention, easy digestibility, and suitability for long-term storage, and is often used as a daily diet or nutritional supplement for cats. A cat's daily diet affects its immunity. Adding immune-boosting foods to its diet can help improve a cat's immunity and prevent weakened immunity, which can lead to rough and dry fur, underweight, loss of appetite, intestinal problems, soft stools, lethargy, and other issues.

[0003] To address the aforementioned issues and enhance cats' immunity, this invention provides a freeze-dried nutritional supplement for enhancing cat immunity and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to provide a freeze-dried nutritional supplement for cats to enhance immunity and its preparation method, so as to solve the problems raised in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: Step 1: Thaw frozen chicken breast and soak it in a preservative solution; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus root and extract a concentrated solution to obtain astragalus root concentrate. Step 2: Weigh out the following ingredients: chicken breast granules, mealworm powder, black soldier fly larvae powder, chicory root puree, kudzu root puree, broccoli puree, blueberry puree, carrot puree, pumpkin puree, cranberry puree, brown algae puree, chlorella puree, astragalus concentrate, bovine colostrum powder, methionine chelated zinc, lysine chelated iron, lactoferrin, mannan oligosaccharide, encapsulated bifidobacterium lactis powder, docosahexaenoic acid, linoleic acid, yeast beta-glucan, rosemary extract, selenium-enriched yeast, coenzyme Q10, and natural vitamin E. Mix well and homogenize under high pressure to obtain a slurry. Step 3: The slurry obtained above is formed by drawing, extrusion or die forming to obtain a shaped slurry; the shaped slurry obtained above is subjected to ultrasonication; gradient pressure increase, constant pressure; freeze-thaw; pre-freeze to obtain the material; Step 4: Take the material obtained above and freeze-dry it under vacuum; after drying, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0006] A more optimized vacuum freeze-drying process involves the following steps: Take the material and raise the drying temperature from -40℃ to -20℃ at a heating rate of 9-11℃ / h; maintain the vacuum level and divide the drying process into six stages: Stage 1: Raise the drying temperature from -20℃ to 0℃ for 5-7 hours; Stage 2: Raise the drying temperature from 0℃ to 20℃ for 1-3 hours; Stage 3: Raise the drying temperature from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 3-5 hours; Stage 4: Raise the drying temperature from 30℃ to 60℃ at a heating rate of 5℃ / h for 5-7 hours; Stage 5: Maintain a constant temperature for 7-9 hours; Stage 6: Reduce the drying temperature from 60℃ to 55℃ for 5-7 hours.

[0007] A more optimized method for preparing the protective agent is as follows: Weigh whey protein chelated iron-zinc nanoparticle powder, trehalose, lecithin, and natural vitamin C, add them to purified water, and stir evenly to obtain the protective agent.

[0008] A more optimized method for preparing methionine chelated zinc is as follows: add methionine to zinc sulfate, mix well, adjust the pH value to 6-8 with sodium hydroxide, and sonicate for 4-6 minutes to obtain methionine chelated zinc.

[0009] A more optimized method for preparing lysine chelated iron is as follows: lysine is added to ferrous sulfate, mixed evenly, the pH is adjusted to 6-8 with sodium hydroxide, and ultrasonically vibrated for 4-6 minutes to obtain lysine chelated iron.

[0010] A more optimized method for preparing encapsulated Bifidobacterium lactis is as follows: Trehalose, whey protein, and glycerol are added to a phosphate buffer solution in sequence, stirred evenly, filtered to remove bacteria, and an encapsulation protectant is obtained; the encapsulation protectant is added to Bifidobacterium lactis, and the mixture is freeze-dried to obtain encapsulated Bifidobacterium lactis powder.

[0011] A more optimized slurry comprises the following components, listed in parts by weight: 80-90 parts chicken breast granules, 0.9-1.5 parts mealworm powder, 0.9-1.5 parts black soldier fly larvae powder, 0.05-0.1 parts chicory root puree, 0.05-0.1 parts kudzu root puree, 0.05-0.1 parts broccoli puree, 0.05-0.1 parts blueberry puree, 0.05-0.1 parts carrot puree, 0.05-0.1 parts pumpkin puree, 0.05-0.1 parts cranberry puree, 0.05-0.1 parts brown algae puree, 0.05-0.1 parts chlorella puree, and 2-4.1 parts astragalus concentrate. Concentrated liquid, 2-4.1 parts by weight bovine colostrum powder, 0.05-0.1 parts by weight methionine chelated zinc, 1-2 parts by weight lysine chelated iron, 0.05-0.2 parts by weight lactoferrin, 2-4.1 parts by weight mannan oligosaccharide, 0.15-0.3 parts by weight encapsulated Bifidobacterium lactis powder, 0.075-0.2 parts by weight docosahexaenoic acid, 0.075-0.2 parts by weight linoleic acid, 0.05-0.1 parts by weight yeast beta-glucan, 0.1-0.3 parts by weight rosemary extract, 0.05-0.1 parts by weight selenium-enriched yeast, 0.05-0.1 parts by weight coenzyme Q10, 0.05-0.1 parts by weight natural vitamin E.

[0012] A more optimized method for preparing whey protein chelated iron-zinc nanoparticle powder is as follows: Weigh whey protein and add it to deionized water, stir evenly to prepare a whey protein solution; under the conditions of ultrasonic power of 19-21 kHz, ultrasonic temperature of 3-5℃, and ultrasonic power ratio of 25-35%, perform periodic ultrasonication for 9-11 minutes; add the whey protein solution obtained above to zinc sulfate and ferrous sulfate, adjust the pH value to 5-7 with sodium hydroxide, stir thoroughly, centrifuge to remove impurities, and freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder.

[0013] Compared with the prior art, the beneficial effects of the present invention are: 1. A vacuum freeze-drying technology combining ultrasonic-ultra-high pressure-freeze-thaw pretreatment is adopted, and the operation is carried out in the order of ultrasonic-ultra-high pressure-freeze-thaw. First, ultrasonic treatment opens micropores in the muscle fiber bundles through cavitation. Then, ultra-high pressure is applied to utilize the pressure difference between the inside and outside of the material to migrate bound water into the micropores generated by ultrasonic treatment, thereby improving the water-holding capacity of denatured proteins. Freeze-thaw technology is used to extract water from the micropores, and crystallization further expands the pores. This not only improves drying efficiency, but also helps to reduce nutrient loss, improve food texture, and enhance palatability through the porous structure. Secondly, the use of freeze-thaw technology can easily lead to repeated formation and melting of ice crystals, resulting in damage to the cell structure. Adding whey protein, trehalose, lecithin, and natural vitamin C as protective agents enhances the gel network and antioxidant effects, while adding a glassy structure for protection and to maintain structural stability. Furthermore, the primary addition of chicken breast as a single meat source is hypoallergenic, improving the product's palatability. Finally, the addition of chicory root, kudzu root, and other plants from a compound probiotic composition increases the fiber content of the material, enhances structural stability, and further improves the product's palatability.

[0014] 2. Yellow mealworms and black soldier fly larvae are rich in high-protein, high-quality amino acids, and unsaturated fatty acids, as well as vitamins and minerals, which are beneficial for supplementing the nutrients needed for the growth and development of cats. Yellow mealworms contain chitin, which inhibits the proliferation of harmful bacteria in the intestines and promotes the growth of beneficial bacteria, thus improving intestinal diversity and enhancing immunity. The antimicrobial peptides in black soldier flies and the phycocyanin in Chlorella work synergistically. The former induces immune cells to release cytokines, enhancing immune cell capabilities, and targets and destroys bacterial membranes through a "ring-helix-fold" structure. The latter stimulates bone marrow to enhance hematopoietic capacity and increase the number of immune cells. The two work together to activate immune cells and enhance immunity. In addition, bovine colostrum powder and lactoferrin are added. The former provides multi-dimensional support in immunity, nutrition, and the gut, while the latter focuses on antibacterial and antiviral effects. Together, they extend maternal immunity and stimulate the body's self-protection. Furthermore, astragalus and yeast β-glucan are added to further stimulate and activate immune cells, enhance non-specific immune function, and strengthen the body's immunity.

[0015] 3. By adding a compound probiotic composition containing encapsulated Bifidobacterium lactis, dietary fiber from multiple sources (chicory root, kudzu root, broccoli, blueberry, carrot, pumpkin, cranberry, brown algae, chlorella), and ω-3 and ω-6 unsaturated fatty acids; Bifidobacterium lactis adheres to the intestinal surface to form a protective barrier against external invasion; it enhances and activates intestinal immune cells, promotes immune response, and improves immunity; short-chain fatty acids and ω-3 and ω-6 unsaturated fatty acids produced by dietary fiber fermentation work together to regulate the intestinal flora and maintain intestinal health; these three elements, acting as probiotics and prebiotics, work together to improve the intestinal flora structure, increase immunoglobulin content and superoxide dismutase activity, and improve immunity; furthermore, mannan and bovine colostrum powder are added to promote the growth of Bifidobacterium lactis, and rosemary extract is added to further improve the intestinal flora structure and ensure intestinal health.

[0016] 4. Using amino acids (methionine, lysine) to chelate trace elements (zinc, iron), combined with the addition of whey protein as a chelating agent, and ultrasound-induced structural changes in whey protein, exposing more amino acid binding sites to bind metal ions, forming whey protein chelated iron-zinc nanoparticles; as chelates, the two have high stability, are not easily affected by complex components in the body, have little irritation to the gastrointestinal tract, and significantly improve the absorption rate of trace elements; secondly, methionine and lysine are both essential amino acids, the former is a precursor of taurine and participates in protein synthesis; the latter participates in antibody and enzyme synthesis, enhancing the body's immunity.

[0017] 5. The product contains selenium-enriched yeast, coenzyme Q10, and natural vitamin E. These three act as antioxidants, forming a highly efficient and synergistic antioxidant system. Vitamin E provides antioxidant benefits, while selenium and coenzyme Q10 promote vitamin E regeneration. Coenzyme Q10 provides energy to support the system's operation, further reducing oxidative stress and enhancing immunity. Selenium-enriched yeast also replenishes the body's deficient selenium, promoting thyroid and reproductive health, improving skin and hair, enhancing liver function, and reducing inflammation. Coenzyme Q10 participates in the synthesis of adenosine triphosphate, promoting energy metabolism and protecting myocardial function. Furthermore, rosemary extract is added as a natural antioxidant, extending shelf life and preventing lipid oxidation. Detailed Implementation

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] The sources and types of substances involved in this invention are not particularly limited, and exemplary examples include: The following products are supplied: whey protein (Catalog No. F-21) by Hebei Kelongduo Biotechnology Co., Ltd.; trehalose (Catalog No. 001) by Jiangsu Yihaotian Biotechnology Co., Ltd.; lecithin (Catalog No. 354657) by Jiangsu Weizhirun Biotechnology Co., Ltd.; methionine (Catalog No. 112412) by Jiangsu Caiwei Biotechnology Co., Ltd.; lysine (Catalog No. 112412) by Jiangsu Caiwei Biotechnology Co., Ltd.; bovine colostrum powder (Catalog No. 123) by Sichuan Century Star Biotechnology Co., Ltd.; lactoferrin (Catalog No. 36576) by Anhui Zhonghong Bioengineering Co., Ltd.; and mannan oligosaccharides (Catalog No. 465) by Wuhan Ji... The following products were provided by the following companies: Yesheng Chemical Co., Ltd.; Bifidobacterium lactis (Catalog No. 01) provided by Jiangsu Weizhirun Biotechnology Co., Ltd.; docosahexaenoic acid (Catalog No. 115) provided by Sichuan Century Star Biotechnology Co., Ltd.; linoleic acid (Catalog No. 52236) provided by Anhui Zhonghong Bioengineering Co., Ltd.; yeast β-glucan (Catalog No. 67) provided by Sichuan Century Star Biotechnology Co., Ltd.; rosemary extract (Catalog No. 13) provided by Sichuan Century Star Biotechnology Co., Ltd.; selenium-enriched yeast (Catalog Nos. 1-9) provided by Jiangxi Huayuyuan Biotechnology Co., Ltd.; and coenzyme Q10 (Catalog No. 251202) provided by Hebei Hongtao Bioengineering Co., Ltd. Example 1: A method for preparing a freeze-dried nutritional supplement for enhancing immunity in cats; Step 1: Raw material pretreatment S1: Weigh 0.3g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 19kHz, ultrasonic temperature 3℃, and ultrasonic power ratio 25%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 9min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 5 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus and extract a concentrated solution to obtain astragalus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 6 with 0.2mol / L sodium hydroxide, and sonicate for 4min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 6 with 0.2mol / L sodium hydroxide, and sonicate for 4min to obtain lysine chelated iron. S5: Add 2g trehalose, 3g whey protein and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize and obtain the embedding protectant; add 10mL of the embedding protectant to 1g Bifidobacterium lactis, freeze dry to obtain embedded Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 80g of diced chicken breast, 0.9g of mealworm powder, 0.9g of black soldier fly larvae powder, 0.05g of chicory root puree, 0.05g of kudzu root puree, 0.05g of broccoli puree, 0.05g of blueberry puree, 0.05g of carrot puree, 0.05g of pumpkin puree, 0.05g of cranberry puree, 0.05g of brown algae puree, 0.05g of chlorella puree, 2g of astragalus concentrate, 2g of bovine colostrum powder, and 0.05g of methionine. Chelated zinc, 1g lysine chelated iron, 0.05g lactoferrin, 2g mannan oligosaccharide, 0.15g encapsulated Bifidobacterium lactis powder, 0.075g docosahexaenoic acid, 0.075g linoleic acid, 0.05g yeast β-glucan, 0.1g rosemary extract, 0.05g selenium-enriched yeast, 0.05g coenzyme Q10, and 0.05g natural vitamin E were mixed evenly and homogenized under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming equipment to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 19 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 1 minute; then, it is cooled to -40℃ and kept at constant temperature for 3 hours; then, it is thawed at room temperature for 0.5 hours; the freeze-thaw cycle is repeated once; then, it is rapidly frozen to -40℃ and pre-frozen for 5 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 9℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 5 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 1 hour; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 3 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 5 hours; Stage 5, the temperature is maintained at a constant level for 7 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 5 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0020] Example 2: A method for preparing a freeze-dried nutritional supplement for enhancing immunity in cats; Step 1: Raw material pretreatment S1: Weigh 0.4g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 20kHz, ultrasonic temperature 4℃, and ultrasonic power ratio 30%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 10min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 6 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus and extract a concentrated solution to obtain astragalus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain lysine chelated iron. S5: Add 2g trehalose, 3g whey protein and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize and obtain the embedding protectant; add 10mL of the embedding protectant to 1g Bifidobacterium lactis, freeze dry to obtain embedded Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 85g of diced chicken breast, 1.2g of mealworm powder, 1.2g of black soldier fly larvae powder, 0.075g of chicory root puree, 0.075g of kudzu root puree, 0.075g of broccoli puree, 0.075g of blueberry puree, 0.075g of carrot puree, 0.075g of pumpkin puree, 0.075g of cranberry puree, 0.075g of brown algae puree, 0.075g of chlorella puree, 3.05g of astragalus concentrate, 3.05g of bovine colostrum powder, and 0.075g of... Methionine chelated zinc, 1.5g lysine chelated iron, 0.125g lactoferrin, 3.05g mannan oligosaccharide, 0.225g encapsulated Bifidobacterium lactis powder, 0.14g docosahexaenoic acid, 0.14g linoleic acid, 0.075g yeast β-glucan, 0.2g rosemary extract, 0.075g selenium-enriched yeast, 0.075g coenzyme Q10, and 0.075g natural vitamin E were mixed evenly and homogenized under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming device to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 20 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 2 minutes; then, it is cooled to -40℃ and kept at constant temperature for 4 hours; then, it is thawed at room temperature for 1 hour; the freeze-thaw cycle is repeated twice; then, it is rapidly frozen to -40℃ and pre-frozen for 6 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 10℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 6 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 2 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 4 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 6 hours; Stage 5, the temperature is maintained at a constant level for 8 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 6 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0021] Example 3: A method for preparing a freeze-dried nutritional supplement for enhancing immunity in cats; Step 1: Raw material pretreatment S1: Weigh 0.5g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 21kHz, ultrasonic temperature 5℃, and ultrasonic power ratio 35%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 11min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 7 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus and extract a concentrated solution to obtain astragalus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 8 with 0.2mol / L sodium hydroxide, and sonicate for 6min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 8 with 0.2mol / L sodium hydroxide, and sonicate for 6min to obtain lysine chelated iron. S5: Add 2g trehalose, 3g whey protein and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize and obtain the embedding protectant; add 10mL of the embedding protectant to 1g Bifidobacterium lactis, freeze dry to obtain embedded Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 90g of diced chicken breast, 1.5g of mealworm powder, 1.5g of black soldier fly larvae powder, 0.1g of chicory root puree, 0.1g of kudzu root puree, 0.1g of broccoli puree, 0.1g of blueberry puree, 0.1g of carrot puree, 0.1g of pumpkin puree, 0.1g of cranberry puree, 0.1g of brown algae puree, 0.1g of chlorella puree, 4.1g of astragalus concentrate, 4.1g of bovine colostrum powder, and 0.1g of methionine. The following ingredients were added: chelated zinc, 2g lysine-chelated iron, 0.2g lactoferrin, 4.1g mannan oligosaccharide, 0.3g encapsulated Bifidobacterium lactis powder, 0.2g docosahexaenoic acid, 0.2g linoleic acid, 0.1g yeast β-glucan, 0.3g rosemary extract, 0.1g selenium-enriched yeast, 0.1g coenzyme Q10, and 0.1g natural vitamin E. The mixture was stirred evenly and homogenized under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming equipment to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 21 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 3 minutes; then, it is cooled to -40℃ and kept at constant temperature for 5 hours; then, it is thawed at room temperature for 1.5 hours; the freeze-thaw cycle is repeated 3 times; then, it is rapidly frozen to -40℃ and pre-frozen for 7 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 11℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 7 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 3 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 5 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 7 hours; Stage 5, the temperature is maintained at a constant level for 9 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 5-7 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0022] Comparative Example 1: Without using freeze-thaw technology, the rest is the same as in Example 2, and the specific operation is as follows: Step 1: Raw material pretreatment S1: Weigh 0.4g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 20kHz, ultrasonic temperature 4℃, and ultrasonic power ratio 30%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 10min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 6 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus and extract a concentrated solution to obtain astragalus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain lysine chelated iron. S5: Add 2g trehalose, 3g whey protein and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize and obtain the embedding protectant; add 10mL of the embedding protectant to 1g Bifidobacterium lactis, freeze dry to obtain embedded Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 85g of diced chicken breast, 1.2g of mealworm powder, 1.2g of black soldier fly larvae powder, 0.075g of chicory root puree, 0.075g of kudzu root puree, 0.075g of broccoli puree, 0.075g of blueberry puree, 0.075g of carrot puree, 0.075g of pumpkin puree, 0.075g of cranberry puree, 0.075g of brown algae puree, 0.075g of chlorella puree, 3.05g of astragalus concentrate, 3.05g of bovine colostrum powder, and 0.075g of... Methionine chelated zinc, 1.5g lysine chelated iron, 0.125g lactoferrin, 3.05g mannan oligosaccharide, 0.225g encapsulated Bifidobacterium lactis powder, 0.14g docosahexaenoic acid, 0.14g linoleic acid, 0.075g yeast β-glucan, 0.2g rosemary extract, 0.075g selenium-enriched yeast, 0.075g coenzyme Q10, and 0.075g natural vitamin E were mixed evenly and homogenized under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion or die forming equipment to obtain a shaped slurry; the shaped slurry obtained above is first ultrasonically treated for 20 minutes under ultrasonic power of 95W; then, gradient pressurization is used, increasing the pressure from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and constant pressure treatment is carried out for 2 minutes; then, it is quick-frozen to -40℃ and pre-frozen for 6 hours to obtain the material; Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 10℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 6 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 2 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 4 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 6 hours; Stage 5, the temperature is maintained at a constant level for 8 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 6 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0023] Comparative Example 2: Without adding the compound probiotic composition, the rest is the same as in Example 2, and the specific operation is as follows: Step 1: Raw material pretreatment S1: Weigh 0.4g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 20kHz, ultrasonic temperature 4℃, and ultrasonic power ratio 30%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 10min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 6 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw the frozen chicken breast and soak it in the preservative for 1 hour; wash and mince it to obtain chicken breast granules; wash, dry and grind the mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; decoct Astragalus membranaceus and extract the concentrated liquid to obtain Astragalus membranaceus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain lysine chelated iron. Step 2: Mixing and homogenizing raw materials Weigh out 85g of chicken breast granules, 1.2g of yellow mealworm powder, 1.2g of black soldier fly larvae powder, 3.05g of astragalus concentrate, 3.05g of bovine colostrum powder, 0.075g of methionine chelated zinc, 1.5g of lysine chelated iron, 0.125g of lactoferrin, 3.05g of mannan oligosaccharide, 0.075g of yeast β-glucan, 0.2g of rosemary extract, 0.075g of selenium-enriched yeast, 0.075g of coenzyme Q10, and 0.075g of natural vitamin E. Mix well and homogenize under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming device to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 20 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 2 minutes; then, it is cooled to -40℃ and kept at constant temperature for 4 hours; then, it is thawed at room temperature for 1 hour; the freeze-thaw cycle is repeated twice; then, it is rapidly frozen to -40℃ and pre-frozen for 6 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 10℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 6 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 2 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 4 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 6 hours; Stage 5, the temperature is maintained at a constant level for 8 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 6 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0024] Comparative Example 3: No chelate was added; all other procedures were the same as in Example 2. The specific operations are as follows: Step 1: Raw material pretreatment S1: Weigh 4g whey protein, 3g trehalose, 1g lecithin, and 0.1g natural vitamin C and add them to 100mL of purified water. Stir well to obtain a preservative. S2: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus root and extract a concentrated solution to obtain astragalus root concentrate. S3: Add 2g trehalose, 3g whey protein, and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize, and obtain an encapsulation protectant; add 10mL of the encapsulation protectant to 1g Bifidobacterium lactis, freeze dry, and obtain encapsulated Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 85g of diced chicken breast, 1.2g of mealworm powder, 1.2g of black soldier fly larvae powder, 0.075g of chicory root puree, 0.075g of kudzu root puree, 0.075g of broccoli puree, 0.075g of blueberry puree, 0.075g of carrot puree, 0.075g of pumpkin puree, 0.075g of cranberry puree, 0.075g of brown algae puree, 0.075g of chlorella puree, 3.05g of astragalus concentrate, and 3.05g of... Bovine colostrum powder, 0.125g lactoferrin, 3.05g mannan oligosaccharide, 0.225g encapsulated Bifidobacterium lactis powder, 0.14g docosahexaenoic acid, 0.14g linoleic acid, 0.075g yeast beta-glucan, 0.2g rosemary extract, 0.075g selenium-enriched yeast, 0.075g coenzyme Q10, and 0.075g natural vitamin E are mixed evenly and homogenized under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming device to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 20 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 2 minutes; then, it is cooled to -40℃ and kept at constant temperature for 4 hours; then, it is thawed at room temperature for 1 hour; the freeze-thaw cycle is repeated twice; then, it is rapidly frozen to -40℃ and pre-frozen for 6 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 10℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 6 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 2 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 4 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 6 hours; Stage 5, the temperature is maintained at a constant level for 8 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 6 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0025] Comparative Example 4: No antioxidants were added; all other procedures were the same as in Example 2. The specific operations are as follows: Step 1: Raw material pretreatment S1: Weigh 0.4g of whey protein and add it to 10mL of deionized water, stir well to prepare a whey protein solution; under the conditions of ultrasonic power 20kHz, ultrasonic temperature 4℃, and ultrasonic power ratio 30%, use periodic ultrasonication, ultrasonication for 5s, interval for 5s, and cycle ultrasonication for 10min; add the whey protein solution obtained above to 0.5g of zinc sulfate and 0.5g of ferrous sulfate, adjust the pH value to 6 with 0.5mol / L sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry to obtain whey protein chelated iron-zinc nanoparticle powder; S2: Weigh 4g of whey protein chelated iron-zinc nanoparticle powder, 3g of trehalose, 1g of lecithin, and 0.1g of natural vitamin C, add them to 100mL of purified water, stir well, and obtain the protective agent; S3: Thaw frozen chicken breast and soak it in a preservative for 1 hour; wash and mince to obtain chicken breast granules; wash, dry, and grind mealworms and black soldier fly larvae to obtain mealworm powder and black soldier fly larvae powder; wash, peel, steam, drain, and mash chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree; wash, remove stems, and mash blueberries and cranberries to obtain blueberry puree and cranberry puree; decoct astragalus and extract a concentrated solution to obtain astragalus concentrate. S4: Add 1.85g of methionine to 0.01g of zinc sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain methionine chelated zinc; add 1.92g of lysine to 0.01g of ferrous sulfate, mix well, adjust the pH to 7 with 0.2mol / L sodium hydroxide, and sonicate for 5min to obtain lysine chelated iron. S5: Add 2g trehalose, 3g whey protein and 1g glycerol to 100mL phosphate buffer solution in sequence, stir well, filter to sterilize and obtain the embedding protectant; add 10mL of the embedding protectant to 1g Bifidobacterium lactis, freeze dry to obtain embedded Bifidobacterium lactis powder. Step 2: Mixing and homogenizing raw materials Weigh out 85g of chicken breast granules, 1.2g of mealworm powder, 1.2g of black soldier fly larvae powder, 0.075g of chicory root puree, 0.075g of kudzu root puree, 0.075g of broccoli puree, 0.075g of blueberry puree, 0.075g of carrot puree, 0.075g of pumpkin puree, 0.075g of cranberry puree, 0.075g of brown algae puree, 0.075g of chlorella puree, 3.05g of astragalus concentrate, 3.05g of bovine colostrum powder, 0.075g of methionine chelated zinc, 1.5g of lysine chelated iron, 0.125g of lactoferrin, 3.05g of mannan oligosaccharide, 0.225g of encapsulated Bifidobacterium lactis powder, 0.14g of docosahexaenoic acid, 0.14g of linoleic acid, and 0.075g of yeast β-glucan. Mix well and homogenize under high pressure to obtain a slurry. Step 3: Shaping and quick-freezing The slurry obtained above is processed by a stringing, extrusion, or die forming device to obtain a shaped slurry. The shaped slurry is first ultrasonically treated for 20 minutes under an ultrasonic power of 95W; then, it is subjected to gradient pressurization, increasing from 50MPa to 150MPa at a pressurization rate of 50MPa / min, and kept at constant pressure for 2 minutes; then, it is cooled to -40℃ and kept at constant temperature for 4 hours; then, it is thawed at room temperature for 1 hour; the freeze-thaw cycle is repeated twice; then, it is rapidly frozen to -40℃ and pre-frozen for 6 hours to obtain the material. Step 4: Vacuum freeze drying S1: Take the material obtained above and dry it from -40℃ to -20℃ under a vacuum of 10Pa at a heating rate of 10℃ / h. S2: Maintaining a vacuum of 10 Pa, the drying process is divided into 6 stages: Stage 1, the drying temperature is increased from -20℃ to 0℃ for 6 hours; Stage 2, the drying temperature is increased from 0℃ to 20℃ for 2 hours; Stage 3, the drying temperature is increased from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 4 hours; Stage 4, the drying temperature is increased from 30℃ to 60℃ at a heating rate of 5℃ / h for 6 hours; Stage 5, the temperature is maintained at a constant level for 8 hours; Stage 6, the drying temperature is decreased from 60℃ to 55℃ for 6 hours. S3: After drying is complete, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

[0026] experiment: Safety evaluations were conducted on the freeze-dried products prepared in Examples 1-3 and Comparative Examples 1-4. Twenty-one healthy adult British Shorthair cats of similar age and condition were randomly divided into groups and subjected to a 30-day feeding experiment. Antioxidant and immune indicators were measured. The data obtained from the experiment are shown in Tables 1 and 2 below. Table 1

[0027] Table 2

[0028] Conclusion: Through analysis of the above experimental data, the freeze-dried products prepared in Examples 1-3 of this invention significantly improved the total antioxidant capacity and serum IgG content of cats on day 30, significantly reduced malondialdehyde content, and improved the body's antioxidant capacity and immune performance; while the freeze-dried products prepared in Comparative Examples 1-4 had no significant effect on the body's antioxidant capacity and immune performance.

[0029] Comparative analysis of Comparative Example 1 (which does not employ the ultrasonic-ultra-high pressure-freeze-thaw combined pretreatment technology) and Example 2 shows that, with the ultrasonic-ultra-high pressure-freeze-thaw combined pretreatment vacuum freeze-drying technology, firstly, ultrasound opens micropores in the muscle fiber bundles through cavitation, and then ultra-high pressure is applied to utilize the pressure difference between the inside and outside of the material to migrate bound water into the micropores generated by ultrasound, thereby improving the water-holding capacity of denatured proteins; then, the freeze-thaw technology causes the water in the micropores to be extracted, and crystallization further expands the pores; this not only improves drying efficiency, but the porous structure also helps to reduce nutrient loss, improve food texture, and enhance palatability.

[0030] Comparative analysis of Comparative Example 2 (without the compound probiotic composition) and Example 2 shows that by adding the compound probiotic composition, which contains encapsulated Bifidobacterium lactis, dietary fiber from various sources (chicory root, kudzu root, broccoli, blueberry, carrot, pumpkin, cranberry, brown algae, and chlorella), and ω-3 and ω-6 unsaturated fatty acids, Bifidobacterium lactis adheres to the intestinal surface to form a protective barrier against external invasion; it also enhances and activates intestinal immune cells, promotes immune response, and improves immunity; the short-chain fatty acids and ω-3 and ω-6 unsaturated fatty acids produced by dietary fiber fermentation work together to regulate the intestinal flora and maintain intestinal health; all three act as probiotics and prebiotics to improve the intestinal flora structure, increase immunoglobulin content and superoxide dismutase activity, and improve immunity.

[0031] Comparative analysis of Comparative Example 3 (without chelates) and Example 2 shows that using amino acids (methionine, lysine) to chelate trace elements (zinc, iron), combined with the addition of whey protein as a chelating agent, and ultrasound-induced structural changes in whey protein, exposes more amino acid binding sites to bind metal ions, forming whey protein-chelated iron-zinc nanoparticles. As a chelate, the two have high stability, are not easily affected by complex components in the body, have little irritation to the gastrointestinal tract, and significantly improve the absorption rate of trace elements.

[0032] Comparative analysis of Comparative Example 4 (without antioxidants) and Example 2 shows that the addition of selenium-enriched yeast, coenzyme Q10, and natural vitamin E allows these three antioxidants to work synergistically to form a highly efficient and synergistic antioxidant system. Vitamin E provides antioxidant protection, while selenium and coenzyme Q10 promote vitamin E regeneration. Coenzyme Q10 also provides energy to support the system's operation, further reducing oxidative stress and enhancing the body's immunity. Furthermore, the addition of rosemary extract, as a natural antioxidant, extends shelf life and prevents lipid oxidation.

[0033] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. A method for preparing a freeze-dried nutritional supplement for enhancing immunity in cats, characterized in that: Includes the following steps: Step 1: Thaw the frozen chicken breast and soak it in a preservative solution; Wash and mince the chicken breast to obtain chicken breast cubes; Mealworms and black soldier fly larvae were washed, dried, and ground to obtain mealworm powder and black soldier fly larvae powder, respectively. Chicory root, kudzu root, broccoli, carrot, pumpkin, brown algae, and chlorella were washed, peeled, steamed, drained, and mashed to obtain chicory root puree, kudzu root puree, broccoli puree, carrot puree, pumpkin puree, brown algae puree, and chlorella puree, respectively. Blueberries and cranberries were washed, stems removed, and mashed to obtain blueberry puree and cranberry puree, respectively. Astragalus was decocted and a concentrated extract was obtained to obtain astragalus concentrate. Step 2: Weigh out the following ingredients: chicken breast granules, mealworm powder, black soldier fly larvae powder, chicory root puree, kudzu root puree, broccoli puree, blueberry puree, carrot puree, pumpkin puree, cranberry puree, brown algae puree, chlorella puree, astragalus concentrate, bovine colostrum powder, methionine chelated zinc, lysine chelated iron, lactoferrin, mannan oligosaccharide, encapsulated bifidobacterium lactis powder, docosahexaenoic acid, linoleic acid, yeast beta-glucan, rosemary extract, selenium-enriched yeast, coenzyme Q10, and natural vitamin E. Mix well and homogenize under high pressure to obtain a slurry. Step 3: The slurry obtained above is formed by drawing, extrusion or die forming to obtain a shaped slurry; the shaped slurry obtained above is subjected to ultrasonication; gradient pressure increase, constant pressure; freeze-thaw; pre-freeze to obtain the material; Step 4: Take the material obtained above and freeze-dry it under vacuum; after drying, slowly introduce dry and sterile nitrogen gas; screen and inspect for quality, package, and seal to obtain freeze-dried nutritional supplements for cats to enhance immunity.

2. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: In step four, the specific steps of vacuum freeze drying are as follows: Take the material and raise the drying temperature from -40℃ to -20℃ at a heating rate of 9-11℃ / h; maintain the vacuum degree and analyze the drying process, which is divided into 6 stages: Stage 1, the drying temperature is raised from -20℃ to 0℃ for 5-7 hours; Stage 2, the drying temperature is raised from 0℃ to 20℃ for 1-3 hours; Stage 3, the drying temperature is raised from 20℃ to 30℃ at a heating rate of 2.5℃ / h for 3-5 hours; Stage 4, the drying temperature is raised from 30℃ to 60℃ at a heating rate of 5℃ / h for 5-7 hours; Stage 5, maintain a constant temperature for 7-9 hours; Stage 6, the drying temperature is lowered from 60℃ to 55℃ for 5-7 hours.

3. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: The protective agent is prepared by weighing whey protein chelated iron-zinc nanoparticle powder, trehalose, lecithin, and natural vitamin C, adding them to purified water, and stirring evenly to obtain the protective agent.

4. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: The method for preparing the methionine chelated zinc is as follows: methionine is added to zinc sulfate, mixed evenly, the pH value is adjusted to 6-8 with sodium hydroxide, and ultrasonically vibrated for 4-6 minutes to obtain methionine chelated zinc.

5. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: The method for preparing lysine chelated iron is as follows: lysine is added to ferrous sulfate, mixed evenly, the pH value is adjusted to 6-8 with sodium hydroxide, and ultrasonically vibrated for 4-6 minutes to obtain lysine chelated iron.

6. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: The method for preparing the encapsulated Bifidobacterium lactis is as follows: trehalose, whey protein, and glycerol are added to a phosphate buffer solution in sequence, stirred evenly, filtered to remove bacteria, and an encapsulation protectant is obtained; the encapsulation protectant is added to Bifidobacterium lactis, and freeze-dried to obtain encapsulated Bifidobacterium lactis powder.

7. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 1, characterized in that: The slurry comprises the following components, listed in parts by weight: 80-90 parts chicken breast granules, 0.9-1.5 parts mealworm powder, 0.9-1.5 parts black soldier fly larvae powder, 0.05-0.1 parts chicory root puree, 0.05-0.1 parts kudzu root puree, 0.05-0.1 parts broccoli puree, 0.05-0.1 parts blueberry puree, 0.05-0.1 parts carrot puree, 0.05-0.1 parts pumpkin puree, 0.05-0.1 parts cranberry puree, 0.05-0.1 parts brown algae puree, 0.05-0.1 parts chlorella puree, and 2-4.1 parts astragalus concentrate. 2-4.1 parts by weight bovine colostrum powder, 0.05-0.1 parts by weight methionine chelated zinc, 1-2 parts by weight lysine chelated iron, 0.05-0.2 parts by weight lactoferrin, 2-4.1 parts by weight mannan oligosaccharide, 0.15-0.3 parts by weight encapsulated Bifidobacterium lactis powder, 0.075-0.2 parts by weight docosahexaenoic acid, 0.075-0.2 parts by weight linoleic acid, 0.05-0.1 parts by weight yeast beta-glucan, 0.1-0.3 parts by weight rosemary extract, 0.05-0.1 parts by weight selenium-enriched yeast, 0.05-0.1 parts by weight coenzyme Q10, and 0.05-0.1 parts by weight natural vitamin E.

8. The method for preparing a cat-specific immune-enhancing freeze-dried nutrient according to claim 3, characterized in that: The preparation method of the whey protein chelated iron-zinc nanoparticle powder is as follows: Weigh whey protein and add it to deionized water, stir evenly to prepare a whey protein solution; under the conditions of ultrasonic power of 19-21 kHz, ultrasonic temperature of 3-5℃, and ultrasonic power ratio of 25-35%, perform periodic ultrasonication for 9-11 minutes; add the whey protein solution obtained above to zinc sulfate and ferrous sulfate, adjust the pH value to 5-7 with sodium hydroxide, stir thoroughly, centrifuge to remove impurities, freeze dry, and obtain whey protein chelated iron-zinc nanoparticle powder.

9. A cat-specific immune-boosting lyophilized product prepared by the method described in any one of claims 1-8.

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