A canned pet milk cake with xanthan gum as main thickener and preparation method thereof

Abstract

The invention discloses a method for preparing a pet milk cake can with xanthan gum as a main thickener, which mainly comprises the following raw materials by weight: edible meat: 40-70%; xanthan gum: 0.2-1.2%; konjac gum: 0.1-0.5%; guar gum: 0.1-0.5%; gellan gum 0.05-0.3%; additives: 1-2%; edible salt: 0.05-0.3%; water: 29%-58%. Compared with the prior art, the pet milk cake can in the invention can increase the viscosity of the system, improve the overall water retention performance, and improve the stability of the can by using xanthan gum as the main thickener, and is easy to make and ensures that it has a better taste; and the shape of the prepared can is an integral whole, delicate and uniform, and the whole is relatively soft and glutinous, and the mouthfeel suitable for pets to lick is ensured while maintaining the shape of the can, and is particularly suitable for young pets with fragile stomachs and underdeveloped teeth.

Description

Technical Field

[0001] The invention relates to the technical field of pet food, in particular to a pet milk cake can with xanthan gum as a main thickener and a preparation method thereof. Background Art

[0002] Due to rapid economic development, demographic shifts, and industry upgrades, pets are increasingly playing a vital role in human life. Pets are viewed as part of the family and have become a source of emotional support. Within the pet consumer market, pet food is in high demand and frequently purchased, accounting for over half of the pet economy.

[0003] Due to the rapid development of the pet food economy, as people have a deeper understanding of pet-raising knowledge and the rise of the concept of refined pet-raising, snacks and canned foods have developed rapidly and become more and more diversified. Canned products are easy to preserve, convenient to feed, and have good palatability. They are often used for pet rewards and comfort, and are deeply loved by pets and pet owners. At present, the canned milk cakes produced by various manufacturers on the market are relatively monotonous in variety and in different states. In addition, the conventional pet canned food thickeners are mostly carrageenan systems, which may make the cans too hard and not suitable for licking. There are certain defects in the taste and appearance of each product. Summary of the Invention

[0004] The present invention aims to provide a pet milk cake can and a preparation method thereof, which uses xanthan gum as a main thickener to increase the viscosity of the can system and improve the overall water retention performance.

[0005] To achieve the above-mentioned purpose, the technical scheme adopted by the present invention is as follows: comprising the following raw materials by weight: edible meat: 40-70%; xanthan gum: 0.2-1.2%; konjac gum: 0.1-0.5%; guar gum: 0.1-0.5%; gellan gum: 0.05-0.3%; additives: 1-2%; edible salt: 0.05-0.3%; water: 29%-58%.

[0006] Furthermore, the edible meat is selected from one or a combination of chicken breast, duck breast, tuna, and animal offal.

[0007] Furthermore, the additives include vitamins, mineral elements, lecithin and edible salt;

[0008] The vitamins are: a combination of one or more of vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1 and folic acid;

[0009] The mineral elements are: CaCO3, CuSO4, MnSO4 and zinc lactate.

[0010] Furthermore, the optimal ratio is: edible meat: 60%; xanthan gum: 0.2%; konjac gum: 0.2%; guar gum: 0.4%; gellan gum: 0.1%; additives: 1%; edible salt: 0.1%; water: 38%.

[0011] The present invention also includes a method for preparing a canned pet milk cake using xanthan gum as a main thickener, comprising the following steps:

[0012] Step S1: After thawing the edible meat, chop it with a chopping machine to obtain a uniform meat paste;

[0013] Step S2: adding the glue raw material and the additive components into water and stirring them in a blender until they are uniform and free of agglomerates to obtain a stirred liquid;

[0014] Step S3, mixing the meat paste obtained in step S1 with the stirring liquid obtained in step S2 and stirring;

[0015] Step S4: The raw materials processed in step S3 are fed into an emulsifier for emulsification, and then vacuum-filled into packaging cans after emulsification.

[0016] Furthermore, in step S1, ice chips are added to reduce the temperature when the meat is chopped by the chopper.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The pet milk cake can of the present invention uses xanthan gum as the main thickener, which can increase the viscosity of the system, improve the overall water retention performance, and improve the stability of the can. It is easy to make and ensures that it has a better taste. The prepared can has an overall shape that is delicate and uniform, and is relatively soft and sticky as a whole. While maintaining the shape of the can, it ensures a taste suitable for pets to lick. It is especially suitable for young pets with fragile stomachs and underdeveloped teeth. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Schematic diagram of the preparation method of the present invention; DETAILED DESCRIPTION

[0020] The present invention will be further described below with reference to the accompanying drawings and examples. The embodiments of the present invention include but are not limited to the following examples.

[0021] Example 1

[0022] A pet milk cake can with xanthan gum as the main thickener and a preparation method thereof described in this embodiment,

[0023] The raw materials include the following components by weight: edible meat: 45%; xanthan gum: 1.2%; konjac gum: 0.5%; guar gum: 0.5%; gellan gum: 0.3%; additives: 2%; edible salt: 0.3%; water: 50.2%;

[0024] Additives include vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1, folic acid, CaCO3, CuSO4, MnSO4, zinc lactate and lecithin;

[0025] The edible meat is a combination of chicken breast, duck breast, tuna and animal offal.

[0026] Gum raw materials include: xanthan gum, konjac gum, guar gum and gellan gum;

[0027] refer to Figure 1 As shown, the steps are as follows:

[0028] Step S1: After thawing the edible meat, chop it with a chopping machine to obtain a uniform meat paste;

[0029] At the same time, add ice chips into the chopping machine to reduce the temperature during the chopping process;

[0030] Step S2: adding the glue raw material and the additive component into water and stirring with a blender until the mixture is uniform and free of lumps to obtain a mixed solution;

[0031] Xanthan gum can significantly improve the tenderness, color and flavor of meat products as well as the water holding capacity of meat products, thereby increasing the yield rate;

[0032] The thickening and water absorption properties of konjac gum can prevent water and oil separation in meat products and improve the adhesion of meat products;

[0033] The combination of guar gum and xanthan gum increases the viscosity of the system and reduces the movement of droplets, thus making the emulsified meat more stable;

[0034] Gellan gum has good gelling properties and can be used in gel pet foods, with good water retention properties;

[0035] Step S3, mixing and stirring the meat paste obtained in step S1 and the mixed solution obtained in step S2;

[0036] Step S4: The raw materials processed in step S3 are fed into an emulsifier for emulsification, and then vacuum-filled into packaging cans after emulsification.

[0037] Example 2

[0038] The raw materials include the following components by weight: edible meat: 60%; xanthan gum: 0.2%; konjac gum: 0.2%; guar gum: 0.4%; gellan gum 0.1%; additives: 1%; edible salt: 0.1%; water: 38%;

[0039] Additives include vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1, folic acid, CaCO3, CuSO4, MnSO4, zinc lactate and lecithin;

[0040] The edible meat is a combination of chicken breast, duck breast, tuna and animal offal.

[0041] Gum raw materials include: xanthan gum, konjac gum, guar gum and gellan gum;

[0042] Here are the steps:

[0043] Step S1: After thawing the edible meat, chop it with a chopping machine to obtain a uniform meat paste;

[0044] At the same time, add ice chips into the chopping machine to reduce the temperature during the chopping process;

[0045] Step S2: adding the glue raw material and the additive components into water and stirring them in a blender until they are uniform and free of lumps to obtain a stock solution;

[0046] Xanthan gum can significantly improve the tenderness, color and flavor of meat products as well as the water holding capacity of meat products, thereby increasing the yield rate;

[0047] The thickening and water absorption properties of konjac gum can prevent water and oil separation in meat products and improve the adhesion of meat products;

[0048] The combination of guar gum and xanthan gum increases the viscosity of the system and reduces the movement of droplets, thus making the emulsified meat more stable;

[0049] Gellan gum has good gelling properties and can be used in gel pet foods, with good water retention properties;

[0050] Step S3, mixing the meat paste obtained in step S1 with the stock solution obtained in step S2;

[0051] Step S4: The raw materials processed in step S3 are fed into an emulsifier for emulsification, and then vacuum-filled into packaging cans after emulsification.

[0052] Example 3

[0053] The raw materials include the following components by weight: edible meat: 50%; xanthan gum: 0.5%; konjac gum: 0.3%; guar gum: 0.4%; gellan gum 0.3%; additives: 1.5%; edible salt: 1.5%; water: 35.5%;

[0054] Additives include vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1, folic acid, CaCO3, CuSO4, MnSO4, zinc lactate and lecithin;

[0055] The edible meat is a combination of chicken breast, duck breast, tuna and animal offal.

[0056] Gum raw materials include: xanthan gum, konjac gum, guar gum and gellan gum;

[0057] Here are the steps:

[0058] Step S1: After thawing the edible meat, chop it with a chopping machine to obtain a uniform meat paste;

[0059] At the same time, add ice chips into the chopping machine to reduce the temperature during the chopping process;

[0060] Step S2: adding the glue raw material and the additive component into water and stirring with a blender until the mixture is uniform and free of lumps to obtain a mixed solution;

[0061] Xanthan gum can significantly improve the tenderness, color and flavor of meat products as well as the water holding capacity of meat products, thereby increasing the yield rate;

[0062] The thickening and water absorption properties of konjac gum can prevent water and oil separation in meat products and improve the adhesion of meat products;

[0063] The combination of guar gum and xanthan gum increases the viscosity of the system and reduces the movement of droplets, thus making the emulsified meat more stable;

[0064] Gellan gum has good gelling properties and can be used in gel pet foods, with good water retention properties;

[0065] Step S3, mixing and stirring the meat paste obtained in step S1 and the mixed solution obtained in step S2;

[0066] Step S4: The raw materials processed in step S3 are fed into an emulsifier for emulsification, and then vacuum-filled into packaging cans after emulsification.

[0067] Example 4

[0068] The raw materials include the following weight components: edible meat: 48%; xanthan gum: 0.3%; konjac gum: 0.1%; guar gum: 0.4%; gellan gum 0.1%; additives: 1%; edible salt: 0.1%; water: 50%;

[0069] Additives include vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1, folic acid, CaCO3, CuSO4, MnSO4, zinc lactate and lecithin;

[0070] The edible meat is a combination of chicken breast, duck breast, tuna and animal offal.

[0071] Gum raw materials include: xanthan gum, konjac gum, guar gum and gellan gum;

[0072] Here are the steps:

[0073] Step S1: After thawing the edible meat, chop it with a chopping machine to obtain a uniform meat paste;

[0074] At the same time, add ice chips into the chopping machine to reduce the temperature during the chopping process;

[0075] Step S2: adding the glue raw material and the additive component into water and stirring with a blender until the mixture is uniform and free of lumps to obtain a mixed solution;

[0076] Xanthan gum can significantly improve the tenderness, color and flavor of meat products as well as the water holding capacity of meat products, thereby increasing the yield rate;

[0077] The thickening and water absorption properties of konjac gum can prevent water and oil separation in meat products and improve the adhesion of meat products;

[0078] The combination of guar gum and xanthan gum increases the viscosity of the system and reduces the movement of droplets, thus making the emulsified meat more stable;

[0079] Gellan gum has good gelling properties and can be used in gel pet foods, with good water retention properties;

[0080] Step S3, mixing and stirring the meat paste obtained in step S1 and the mixed solution obtained in step S2;

[0081] Step S4: The raw materials processed in step S3 are fed into an emulsifier for emulsification, and then vacuum-filled into packaging cans after emulsification.

[0082] The cans of the present invention are divided into five levels of uniformity, forming effect, softness, water retention, and stability. The evaluation criteria are as follows:

[0083]

[0084] According to the evaluation criteria in the above table, the canned milk cakes prepared in Examples 1-4 were compared with canned pet milk cakes purchased from the market as a control group, and the data obtained are shown in the following table:

[0085]

[0086] As can be seen from the above table, in the examples, xanthan gum is used as the main thickener, and other colloids are added for compounding. Compared with the canned food data of the control group, xanthan gum has higher viscosity and high temperature resistance, which can enable the system to achieve good water retention and stability. In the accelerated aging experiment at 37°C, it can still remain stable without releasing water. At the same time, it can maintain a stable state in multiple repeated experiments. The prepared cans are uniform as a whole, with a delicate surface, a soft and sticky interior, and good molding.

[0087] The above embodiment is only one of the preferred implementation methods of the present invention. Any changes or modifications that have no substantive significance on the main design concept and spirit of the present invention, as long as the technical problems they solve are still consistent with the present invention, should be included in the scope of protection of the present invention.

Claims

1. A canned pet milk cake with xanthan gum as the main thickener, characterized in that: Raw materials comprising the following components by weight: edible meat: 60%; Xanthan gum: 0.2%; Konjac gum: 0.2%; Guar gum: 0.4%; Gellan gum: 0.1%; Additives: 1%; Edible salt: 0.1%; Water: 38% The additives include vitamins, mineral elements and lecithin.

2. The pet milk cake can with xanthan gum as the main thickener according to claim 1, characterized in that: The edible meat is selected from one or a combination of chicken breast, duck breast, tuna, and animal offal.

3. The pet milk cake can with xanthan gum as the main thickener according to claim 2, characterized in that: The vitamins are: a combination of one or more of vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin K1 and folic acid.

4. The pet milk cake can with xanthan gum as the main thickener according to claim 3, characterized in that: The mineral elements are: CaCO3, CuSO4, MnSO4 and zinc lactate.

5. A method for preparing a pet milk cake can with xanthan gum as a main thickener according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step S1: After thawing the edible meat, chopping it with a chopping machine to obtain a uniform meat paste; Step S2, adding the glue raw material and the additive component into water and stirring the mixture in a stirrer until the mixture is uniform and free of agglomerates to obtain a stirred liquid; Step S3, mixing the meat paste obtained in step S1 with the stirring liquid obtained in step S2 and stirring; Step S4, sending the raw material processed in step S3 into an emulsifier for emulsification, and vacuum filling in a packaging can after emulsification.

6. The method for preparing a pet milk cake can with xanthan gum as a main thickener according to claim 5, characterized in that: In the step S1, ice chips are added to reduce the temperature of the meat when the chopper is chopping the meat.

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