A highly palatable NADH and Saccharomyces boulardii effective composition for pets and preparation method thereof

Abstract

The invention discloses a highly palatable NADH and boulardii yeast composition for pets and a preparation method thereof, comprising the following steps: S1, dissolving NADH in a gum arabic solution to obtain a first mixture; S2, spraying the first mixture on boulardii yeast particles for coating to obtain material 1, and ensuring that the activities of boulardii yeast and NADH are both above 95%; S3, coating material 1 with an enteric coating liquid to obtain material 2; S4, wrapping a flavoring agent on material 2 to obtain the highly palatable NADH and boulardii yeast composition for pets. The composition prepared by the method has good stability, and according to the comprehensive taste of NADH, gum arabic and enteric coating liquid, a nutritious product with an appetizing effect is prepared, so that the active food intake of dogs and cats for the nutritious product of the invention is 95% or more.

Description

Technical Field

[0001] The invention relates to the technical field of pet food, and in particular to a highly palatable NADH and boulardii yeast effective composition for pets and a preparation method thereof. Background Art

[0002] With the development of the pet economy, dogs and cats play an increasingly important role in family life. Their health and longevity have become the focus of increasing attention of pet owners. Patent CN111184133A uses β-1,3 glucan and nicotinamide mononucleotide to prepare health products that improve the intestine, enhance cell vitality, promote metabolism, and delay aging. The preparation process of its health food is to mix the raw materials β-1,3 glucan, nicotinamide mononucleotide, and vitamin C evenly, and then fill the capsules to obtain pet health products. It is not marked as an enteric-coated capsule, which is a general gastric-coated capsule. However, the best absorption effect of nicotinamide mononucleotide is intestinal absorption. The literature (Nat Metab., 2019, 1(1): 47–57) discloses that there is an slc12a8 transporter on the small intestinal cells that is specifically responsible for transporting NMN into the cells, and then it is absorbed by the cells of various organs and tissues of the body as it circulates in the blood, and will not be oxidized and degraded. Through enteric absorption, the absorption effect of NMN can be improved several times without being decomposed by gastric acid. In addition, the patented product is a hard capsule, which dogs and cats eat by chewing. Hard capsules are not in line with the dietary habits of dogs and cats. Summary of the invention

[0003] The object of the present invention is to provide a highly palatable NADH and Saccharomyces boulardii functional composition for pets and a preparation method thereof, so as to solve one or more of the above-mentioned prior art problems.

[0004] In one aspect, the present invention provides a method for preparing a highly palatable NADH and Saccharomyces boulardii functional composition for pets, comprising the following steps:

[0005] S1, dissolving NADH in a gum arabic solution to prepare a first mixture;

[0006] S2, coating the first mixture on Saccharomyces boulardii particles to obtain material 1, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%;

[0007] S3, coating the enteric coating liquid on the material 1 to obtain the material 2;

[0008] S4. The flavoring agent is coated on material 2 to prepare the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets.

[0009] Among them: NADH is a product with similar effects to NMN, which can enhance cell vitality, promote metabolism and delay aging. Studies have found that by adding H to NR and NMN, turning them into NRH and NMNH, the efficiency of conversion to NAD+ is significantly improved. Both NRH and NMNH need to be converted into NADH first, and then into NAD+. Therefore, NADH is a more efficient NAD+ supplement, and one-tenth of NADH can achieve the corresponding effect of NMN. At the same time, the unstable nature of NADH and the passage of gastric acid to the intestines are solved to achieve the best absorption effect.

[0010] Saccharomyces boulardii is a single-celled fungus belonging to the genus Saccharomyces and a strain of the subspecies of Saccharomyces cerevisiae. In 1962, the strain began to be used to treat human diarrhea (as a prescription drug), and in 1993, it began to be used as a feed additive to improve the nutrition and health of monogastric animals. It is used as a feed additive in poultry because of its ability to absorb and inhibit the growth of pathogens, degrade pathogen toxins, balance intestinal flora, improve intestinal mucosal immune function, and reduce animal diarrhea.

[0011] NADH is used together with Boulardii yeast to solve the problem of gastrointestinal problems in dogs and cats due to their delicate stomachs. The unstable NADH and Boulardii yeast are made into enteric-coated micropellets at the same time using the best coating process, and the enteric-coated micropellets are coated with food-inducing chicken liver powder using the optimal process parameters to solve the problem of poor product palatability.

[0012] In certain embodiments, step S1 comprises:

[0013] The gum arabic solution is prepared by mixing gum arabic with purified water in a weight ratio of 1:9, and the pH value of the gum arabic solution is controlled to be 6.3-7.0 and the temperature is 0-15° C.;

[0014] NADH was added to the gum arabic solution, and the mixture was stirred at a speed of 1500-2000 r / min for 10 min to obtain the first mixture.

[0015] In certain embodiments, step S1 comprises:

[0016] Gum arabic and purified water were homogenized and emulsified in a high shear homogenizer at a weight ratio of 1:9 for 1 hour to allow the gum arabic to swell completely, and sodium bicarbonate was added to control the pH to 6.3-7. The swelling temperature was room temperature;

[0017] NADH is added to the gum arabic solution, the mass ratio of NADH to the gum arabic solution is 20-50%, and the mixture is stirred at a speed of 1500-2000 r / min for 10 minutes to obtain the first mixture.

[0018] In certain embodiments, the first mixture is to be used up within 3 hours and stored at below 15°C.

[0019] In certain embodiments, step S2 comprises:

[0020] The Saccharomyces boulardii particles were poured into the fluidized bed, and the first mixture was coated on the Saccharomyces boulardii particles for coating. The air volume of the fluidized bed was controlled to be 16 m 3 / h, the inlet air temperature is 35°C, the material temperature is 25-30°C, the atomization pressure is 1.44 bar, and the spray speed is 2g / min to obtain the material 1.

[0021] In certain embodiments, talcum powder is added during the coating process in step S2 to prevent adhesion. The coating parameters are well controlled to ensure that the material 1 does not adhere and achieve a certain air-drying effect.

[0022] In certain embodiments, the Saccharomyces boulardii particles have a particle size of 40 mesh.

[0023] In certain embodiments, step S3 comprises:

[0024] The enteric solvent Opadry and 90% alcohol solution were mixed and stirred at a mass ratio of 1:9 for 30 minutes to prepare the enteric coating solution;

[0025] The material 1 is coated with the enteric coating liquid in a fluidized bed, and the air volume of the fluidized bed is controlled to be 17m 3 / min, inlet air temperature 60°C, material temperature 30°C, atomization pressure 1.5 bar, spray speed 3g / min, after coating, keep drying at 50°C for 10min to obtain the material 2.

[0026] In certain embodiments, the coating operations in steps S2 and S3 are completed within 1 hour. Within this time, the activities of NADH and Saccharomyces boulardii in material 2 can be ensured to be above 95%, and material 2 has a certain viscosity and does not stick to each other.

[0027] In certain embodiments, after coating through steps S2 and S3, the weight gain of the pellets is 13-17%.

[0028] Among them: Material 2 after spraying with the enteric solvent Opadry showed a light ammonia smell mixed with a weak deep fermentation smell.

[0029] In certain embodiments, the flavoring agent includes the following components in parts by weight:

[0030] First reactant:

[0031]

[0032] Second reactant:

[0033] 2-8 portions of chicken fat;

[0034] VE 0.03-0.08 parts;

[0035] VC 0.1-0.5 parts;

[0036] The third reactant:

[0037]

[0038]

[0039] Among them: Chicken liver is rich in protein, calcium, phosphorus, iron, zinc, vitamin A, and vitamin B. The liver is rich in iron and contains rich nutrients, which has nutritional and health functions.

[0040] Yeast is a single-celled fungus that can survive in both aerobic and anaerobic environments.

[0041] The compound flavor enzyme is obtained by fermenting Aspergillus oryzae, and refined by advanced extraction technology, microfiltration, ultrafiltration concentration, and drying technology. Some flavor substances are added and screened to form a compound flavor enzyme. It is natural and safe, and can be used for the hydrolysis of various animal and plant proteins, and for later flavor optimization, removal of bitterness, and improvement of taste. It can produce animal and plant hydrolyzed products with good flavor, improve product quality, and reduce costs.

[0042] Xylose is a component of xylan, which is widely found in plants. Xylose also exists in animal heparin, chondroitin and glycoproteins. It is the connecting unit between sugar chains and serine (or threonine) in some glycoproteins.

[0043] Lysine is the basic unit of protein and has the following functions:

[0044] 1. Improve intelligence, promote growth, and enhance physical fitness.

[0045] 2. Increase appetite and improve malnutrition.

[0046] 3. Improve insomnia and improve memory.

[0047] Cysteine ​​is a common amino acid in living organisms. It can be converted from methionine in the body and can be converted into cystine.

[0048] Thiamine produces meaty aroma and can be used as a catalyst.

[0049] VE has antioxidant effects.

[0050] VC has antioxidant effects.

[0051] Maltodextrin has a non-sweet or slightly sweet taste and has nutritional value.

[0052] Gum Arabic is a safe and harmless thickener.

[0053] The main components of rosemary extract are rosmarinol, carnosinol and carnosic acid. Several main components in rosemary extract have strong antioxidant activity. They have obvious effects in preventing oil oxidation and maintaining meat flavor.

[0054] In certain embodiments, the flavoring agent is prepared by the following steps:

[0055] A1. Take fresh chicken liver and smash it, add yeast and compound flavor enzyme, keep warm and ferment at 40-50℃ for 2.5h, continue to add xylose, lysine, cysteine ​​and thiamine, mix, react at 95-100℃, react for 2h, and obtain the first reactant;

[0056] A2, take the freshly boiled chicken fat, add VE and VC to emulsify and homogenize to obtain the second reactant;

[0057] A3, mixing phosphoric acid, maltodextrin, gum arabic, rosemary extract and VE to prepare a third reactant;

[0058] A4. Lower the temperature of the first reactant to 80° C., add the third reactant and 4.35 parts of the second reactant, emulsify and stir for 20 minutes, and spray with powder to obtain the flavoring agent.

[0059] Among them: chicken fat can increase palatability. Considering that the freshness of chicken fat has a direct impact on the palatability of the product, freshly boiled chicken fat is preferred. Phosphoric acid can also increase palatability.

[0060] In certain embodiments, step S4 comprises:

[0061] The flavoring agent is coated on the material 2 by a coating machine, and the coating weight is controlled to be between 1-3%, so as to obtain the highly palatable NADH and Saccharomyces boulardii functional composition for pets. Too much or too little coating weight will lead to poor palatability.

[0062] Among them: the taste of chicken liver powder produced by the complex reaction of cysteine ​​and methionine can better mask the taste of enteric-coated pills, achieving the best palatability for dogs and cats, with a preference rate of more than 95%.

[0063] On the other hand, the present invention provides a highly palatable NADH and Saccharomyces boulardii functional composition for pets, which is prepared by the above preparation method, and the highly palatable NADH and Saccharomyces boulardii functional composition for pets is a pill.

[0064] Wherein: the preparation method comprises the following steps:

[0065] S1, dissolving NADH in a gum arabic solution to prepare a first mixture;

[0066] S2, coating the first mixture on Saccharomyces boulardii particles to obtain material 1, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%;

[0067] S3, coating the enteric coating liquid on the material 1 to obtain the material 2;

[0068] S4. The flavoring agent is coated on material 2 to prepare the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets.

[0069] Beneficial effects: The highly palatable NADH and boulardii yeast efficacy composition for pets of the present invention solves the problem of poor stability of NADH, and prepares NADH gastrointestinal enteric-coated pills for dogs and cats. According to the fragile gastrointestinal tract and feeding characteristics of dogs and cats, boulardii yeast is used as the basic pill material, and NADH gum arabic solution with the function of regulating gastrointestinal health is preferably used. The NADH gum arabic solution is sprayed on the boulardii yeast pills through a fluidized bed, and the activity of the boulardii yeast is ensured by temperature control. Then, enteric coating is performed through a fluidized bed, and finally, the preferably prepared chicken liver flavoring agent is sprayed on the outer layer of the enteric coating, thereby improving the palatability of pets and achieving an active feeding rate of more than 95% for dogs and cats. DETAILED DESCRIPTION

[0070] The present invention is further described in detail below through embodiments.

[0071] Example 1

[0072] A highly palatable NADH and Saccharomyces boulardii efficacy composition for pets, which is a pill and is prepared by the following steps:

[0073] 1. Emulsify gum arabic and purified water in a weight ratio of 1:9 by a high shear homogenizer for 1 hour to make the gum arabic completely swell, add sodium bicarbonate to control the pH to 6.8, and the swelling temperature is room temperature;

[0074] NADH was added to the gum arabic solution, the mass ratio of NADH to the gum arabic solution was 40%, and the mixture was stirred at a speed of 1800 r / min for 10 min to obtain a first mixture. The first mixture should be used up within 3 hours and stored below 15°C.

[0075] 2. Pour 500g of the screened Saccharomyces boulardii pellets into the fluidized bed. The air volume is 16.0m 3 / h, air inlet temperature 35℃, material temperature 28℃, atomization pressure 1.44bar, spray speed 2g / min, coating time and enteric coating controlled within 1h, a small amount of talcum powder was taken to prevent adhesion, and material 1 was obtained. Control the coating parameters well to ensure that the balls do not stick together and achieve a certain air-drying effect.

[0076] 3. Mix the enteric solvent Opadry and 90% alcohol solution in a mass ratio of 1:9, stir magnetically for 30 minutes, and prepare a uniform enteric coating solution.

[0077] 4. Following the second step, continue the fluidized bed coating process with an air volume of 17m 3 / min, air inlet temperature 60℃, material temperature 30℃, atomization pressure 1.5bar, spray speed 3g / min, weight gain 13-17%, continue to maintain 50℃ drying for 10min after coating, and obtain material 2. This coating step should be completed within 1h with the previous coating step to ensure that the activity of NADH and Saccharomyces boulardii in NADH enteric-coated pellets is above 95%, and the viscosity of NADH enteric-coated pellets is certain and does not stick to each other.

[0078] 5. Preparation process of flavoring agent

[0079] 5.1 After 70 parts of fresh chicken livers were minced with a meat grinder, 5 parts of yeast and 0.5 parts of compound flavor enzyme were added, and the mixture was kept warm and fermented at 45°C for 2.5 hours. After being evenly mixed with 4 parts of xylose, 2 parts of lysine, 2 parts of cysteine, and 0.7 parts of thiamine, the mixture was added to a reactor, the temperature was controlled at 98°C, and the reaction was carried out for 2 hours to obtain the first reactant.

[0080] 5.2 Add 0.05 parts of VE and 0.3 parts of VC to 5 parts of freshly boiled chicken fat and emulsify it into a homogeneous reactant in an emulsifier to obtain the second reactant.

[0081] 5.3 When the temperature of the first reactant drops to 80°C, add 5 parts of phosphoric acid, 5 parts of maltodextrin, 2 parts of gum arabic, 0.1 parts of rosemary extract, 0.05 parts of VE and 4.35 parts of the first reactant, emulsify and stir for 20 minutes, and then spray with powder to obtain the chicken liver flavoring agent for use.

[0082] 6. Use a powder coating machine to coat the chicken liver flavoring agent on material 2. The weight of the powder is controlled between 1% and 3%. Too much or too little will result in poor palatability.

[0083] Example 2

[0084] A highly palatable NADH and Saccharomyces boulardii efficacy composition for pets, which is a pill and is prepared by the following steps:

[0085] 1. Emulsify gum arabic and purified water in a weight ratio of 1:9 by a high shear homogenizer for 1 hour to make the gum arabic completely swell, add sodium bicarbonate to control the pH to 6.3-7, and the swelling temperature is room temperature;

[0086] NADH was added to the gum arabic solution, the mass ratio of NADH to the gum arabic solution was 35%, and the mixture was stirred at a speed of 1500 r / min for 10 min to obtain the first mixture, which was used up within 3 h and stored below 15° C.

[0087] 2. Pour 500g of the screened Saccharomyces boulardii pellets into the fluidized bed. The air volume is 16.0m 3 / h, air inlet temperature 35℃, material temperature 25℃, atomization pressure 1.44bar, spray speed 2g / min, coating time and enteric coating controlled within 1h, a small amount of talcum powder was taken to prevent adhesion, and material 1 was obtained. Control the coating parameters well to ensure that the balls do not stick together and achieve a certain air-drying effect.

[0088] 3. Mix the enteric solvent Opadry and 90% alcohol solution in a mass ratio of 1:9, stir magnetically for 30 minutes, and prepare a uniform enteric coating solution.

[0089] 4. Following the second step, continue the fluidized bed coating process with an air volume of 17m 3 / min, air inlet temperature 60℃, material temperature 30℃, atomization pressure 1.5bar, spray speed 3g / min, weight gain 13-17%, continue to maintain 50℃ drying for 10min after coating, and obtain material 2. This coating step should be completed within 1h with the previous coating step to ensure that the activity of NADH and Saccharomyces boulardii in NADH enteric-coated pellets is above 95%, and the viscosity of NADH enteric-coated pellets is certain and does not stick to each other.

[0090] 5. Preparation process of flavoring agent

[0091] 5.1 After 65 parts of fresh chicken livers were minced with a meat grinder, 2 parts of yeast and 0.3 parts of compound flavor enzyme were added and fermented at 40℃ for 2.5 hours. After being evenly mixed with 3 parts of xylose, 0.5 parts of lysine, 0.5 parts of cysteine ​​and 0.5 parts of thiamine, the mixture was added into a reactor and the temperature was controlled at 95℃ for 2 hours to obtain the first reactant.

[0092] 5.2 Add 0.03 parts of VE and 0.1 parts of VC to 2 parts of freshly boiled chicken fat and emulsify them into a homogeneous reactant in an emulsifier to obtain the second reactant.

[0093] 5.3 When the temperature of the first reactant drops to 80°C, add 2 parts of phosphoric acid, 2 parts of maltodextrin, 1 part of gum arabic, 0.05 parts of rosemary extract, 0.03 parts of VE and 4.35 parts of the first reactant, emulsify and stir for 20 minutes, and then spray with powder to obtain the chicken liver flavoring agent for use.

[0094] 6. Use a powder coating machine to coat the chicken liver flavoring agent on material 2. The weight of the powder is controlled between 1% and 3%. Too much or too little will result in poor palatability.

[0095] Example 3

[0096] A highly palatable NADH and Saccharomyces boulardii efficacy composition for pets, which is a pill and is prepared by the following steps:

[0097] 1. Emulsify gum arabic and purified water in a weight ratio of 1:9 by a high shear homogenizer for 1 hour to make the gum arabic completely swell, add sodium bicarbonate to control the pH to 7, and the swelling temperature is room temperature;

[0098] NADH was added to the gum arabic solution, the mass ratio of NADH to the gum arabic solution was 50%, and the mixture was stirred at a speed of 2000 r / min for 10 minutes to obtain the first mixture, which was used up within 3 hours and stored below 15°C.

[0099] 2. Pour 500g of the screened Saccharomyces boulardii pellets into the fluidized bed. The air volume is 16.0m 3 / h, air inlet temperature 35℃, material temperature 30℃, atomization pressure 1.44bar, spray speed 2g / min, coating time and enteric coating controlled within 1h, a small amount of talcum powder was taken to prevent adhesion, and material 1 was obtained. Control the coating parameters well to ensure that the balls do not stick together and achieve a certain air-drying effect.

[0100] 3. Mix the enteric solvent Opadry and 90% alcohol solution in a mass ratio of 1:9, stir magnetically for 30 minutes, and prepare a uniform enteric coating solution.

[0101] 4. Following the second step, continue the fluidized bed coating process with an air volume of 17m 3 / min, air inlet temperature 60℃, material temperature 30℃, atomization pressure 1.5bar, spray speed 3g / min, weight gain 13-17%, continue to maintain 50℃ drying for 10min after coating, and obtain material 2. This coating step should be completed within 1h with the previous coating step to ensure that the activity of NADH and Saccharomyces boulardii in NADH enteric-coated pellets is above 95%, and the viscosity of NADH enteric-coated pellets is certain and does not stick to each other.

[0102] 5. Preparation process of flavoring agent

[0103] 5.1 After 75 parts of fresh chicken livers were minced with a meat grinder, 8 parts of yeast and 0.8 parts of compound flavor enzyme were added and fermented at 50℃ for 2.5 hours. After being evenly mixed with 5 parts of xylose, 4 parts of lysine, 4 parts of cysteine ​​and 1 part of thiamine, the mixture was added into a reactor and the temperature was controlled at 100℃ for 2 hours to obtain the first reactant.

[0104] 5.2 Add 0.08 parts of VE and 0.5 parts of VC to 8 parts of freshly boiled chicken fat and emulsify it into a homogeneous reactant in an emulsifier to obtain the second reactant.

[0105] 5.3 When the temperature of the first reactant drops to 80°C, add 8 parts of phosphoric acid, 8 parts of maltodextrin, 3 parts of gum arabic, 0.15 parts of rosemary extract, 0.08 parts of VE and 4.35 parts of the first reactant, emulsify and stir for 20 minutes, and then spray with powder to obtain the chicken liver flavoring agent for use.

[0106] 6. Use a powder coating machine to coat the chicken liver flavoring agent on material 2. The weight of the powder is controlled between 1% and 3%. Too much or too little will result in poor palatability.

[0107] Example 4

[0108] Based on the formulation of Example 1, the spraying amount of the flavoring agent was changed to 1%, and other conditions remained unchanged.

[0109] Example 5

[0110] Based on the formulation of Example 1, the spraying amount of the flavoring agent was changed to 3%, and other conditions remained unchanged.

[0111] Comparative Example 1

[0112] 1. The ratio of Arabic gum and pure water is 1:9. Use a high shear homogenizer to homogenize and emulsify for 1 hour to make the Arabic gum completely swell. Add sodium bicarbonate to adjust the pH value of the liquid to 6.8. The swelling temperature is room temperature. Add NADH to the Arabic gum solution with a mass ratio of 40%. Stir at 1800r / min for 10 minutes to obtain a uniformly mixed spray 1. Use it up within 3 hours. Keep it warm below 15℃.

[0113] 2. Pour 500g of the screened blank pellets into the fluidized bed. The air volume is 16.0m 3 / h, air inlet temperature 35℃, material temperature 28℃, atomization pressure 1.44bar, spray speed 2g / min, coating time and enteric coating controlled within 1h, a small amount of talcum powder was taken to prevent adhesion. It is called NADH micropellets. Control the coating parameters well to ensure that the pellets do not stick together and achieve a certain air-drying effect.

[0114] 3. Mix the enteric solvent Opadry and 90% alcohol solution in a ratio of 1:9, stir magnetically for 30 minutes, and prepare a uniform enteric coating solution called spray 2.

[0115] 4. Following the second step, continue the fluidized bed coating process with an air volume of 17m 3 / min, air inlet temperature 60℃, material temperature 30℃, atomization pressure 1.5bar, spray speed 3g / min, weight gain 13-17%, continue to keep 50℃ drying for 10min after coating. NADH enteric coated pellets are obtained. This coating step should be completed within 1h with the previous coating step to ensure that the activity of NADH and Saccharomyces boulardii in NADH enteric coated pellets is above 95%, and the viscosity of NADH enteric coated pellets is certain and does not stick to each other.

[0116] 5. Preparation process of flavoring agent

[0117] 5.1. After 70 parts of fresh chicken livers were minced with a meat grinder, 5 parts of yeast and 0.5 parts of compound flavor enzyme were added and fermented at 45°C for 2.5 hours. Then, the mixture was evenly mixed with 4 parts of xylose, 2 parts of lysine, 2 parts of cysteine ​​and 0.7 parts of thiamine and added to the reactor. The temperature was controlled at 98°C and the reaction was carried out for 2 hours to obtain reactant 1.

[0118] 5.2. Add 0.05 parts of VE and 0.3 parts of VC to 5 parts of freshly boiled chicken fat and emulsify it into a homogeneous reactant.

[0119] 5.3. When the temperature of reactant 1 drops to 80°C, add 5 parts of phosphoric acid, 5 parts of maltodextrin, 2 parts of gum arabic, 0.1 parts of rosemary extract, 0.05 parts of VE and 4.35 parts of homogenized reactants, emulsify and stir for 20 minutes, and then spray with powder. The chicken liver flavoring agent is set aside.

[0120] 6. Use a powder coating machine to coat the chicken liver flavor on the NADH enteric coated pellets. The weight of the powder is controlled between 1% and 3%. Too much or too little will result in poor palatability.

[0121] Comparative Example 2

[0122] Based on the formulation of Example 1, the spraying amount of the flavoring agent was changed to 0.5%, and other conditions remained unchanged.

[0123] Comparative Example 3

[0124] Based on the formulation of Example 1, the spraying amount of the flavoring agent was changed to 4%, and other conditions remained unchanged.

[0125] Performance Testing

[0126] 1. The highly palatable NADH and Saccharomyces boulardii efficacy composition for pets of Example 1 was tested for the contents of Saccharomyces boulardii and NADH. The test results are shown in Table 1:

[0127] Table 1

[0128] Element Saccharomyces boulardii (100 million / g) NADH (mg / g) Theoretical value 120 115 Detection value 115 97

[0129] 2. The compositions of Examples 1, 4-5 and Comparative Examples 2-3 were tested for palatability to dogs and cats. The test results are shown in Table 2:

[0130] Table 2

[0131]

[0132]

[0133] As can be seen from Table 2, compared with the comparative example, the composition of the embodiment of the present invention has better palatability for dogs and cats, that is, when the amount of chicken liver powder sprayed is between 1-3%, the prepared composition has better palatability for dogs and cats, and too much or too little chicken liver powder spraying will affect the palatability for dogs and cats.

[0134] 3. Randomly select 20 cats, aged 1-4 years old, weighing 4-6 kg. The 20 cats are randomly divided into two groups, 10 in each group. Feed the products of Example 1 and Comparative Example 1 respectively. After feeding for 3 days, all cats are replaced with a new dry food for 3 days. The physical condition of the cats within 3 days is shown in Table 3:

[0135] Table 3

[0136]

[0137]

[0138] 4. Stability test

[0139] The highly palatable NADH and Saccharomyces boulardii functional composition for pets prepared in Example 1 was subjected to stability testing at room temperature. The results are shown in Table 4:

[0140] Table 4

[0141]

[0142] As can be seen from Table 4, the drug loading of the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets prepared in Example 1 decreased by only 0.41% after storage for 6 months at room temperature, decreased by only 0.46% after storage for 12 months, and decreased by only 1.47% after storage for 24 months. The drug loading decrease rate is low, which shows that the composition prepared by the present invention has good stability.

[0143] In summary, the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets of the present invention has the following advantages:

[0144] 1. The composition of the present invention solves the problem that the NADH raw material is unstable and easily destroys gastric acid. By setting the process and process parameters, a stable enteric-coated composition is successfully prepared;

[0145] 2. The problem of temperature sensitivity of NADH and Saccharomyces boulardii raw materials was successfully solved by setting coating parameters. The coating preparation was completed while NADH was wrapped around Saccharomyces boulardii to ensure its activity;

[0146] 3. After the enteric coating is completed, the appetizing ingredients are wrapped in the outer layer of the enteric-coated pills in the best proportion by studying the drying degree of the enteric-coated pills and the preparation process and parameters;

[0147] 4. Prepare the best appetizing product based on the combined taste of NADH, gum arabic and enteric coating solution;

[0148] 5. The composition of the present invention does not dissolve in the gastric acid of dogs and cats, but disintegrates and releases in the intestine;

[0149] 6. The composition of the present invention can help dogs and cats stop diarrhea in 2-5 days and restore their physical health;

[0150] 7. The active food intake of dogs and cats on the composition of the present invention is 95% or more.

[0151] The above description is only a preferred embodiment of the present invention. It should be pointed out that, for ordinary technicians in this field, several modifications and improvements can be made without departing from the creative concept of the present invention, and these should also be regarded as within the scope of protection of the invention.

Claims

1. A NADH and Saccharomyces boulardii efficacy composition for pets, characterized in that: The inner layer of the composition is Saccharomyces boulardii, the middle layer is a NADH-containing gum arabic coating, and the outermost layer is an enteric coating; Wherein: the flavoring agent is sprayed on the outer layer of the enteric coating, and the flavoring agent includes the following components in parts by weight: First reactant: 65-75 servings of fresh chicken liver; 2-8 parts yeast; 0.3-0.8 parts of compound flavor enzyme; 3-5 parts of xylose; Lysine 0.5-4 parts; Cysteine ​​0.5-4 parts; Thiamine 0.5-1 part; Second reactant: 2-8 portions of chicken fat; VE 0.03-0.08 parts; VC 0.1-0.5 parts; The third reactant: Phosphoric acid 2-8 parts; 2-8 parts of maltodextrin; 1-3 parts of gum arabic; Rosemary extract 0.05-0.15 parts; VE 0.03-0.08 parts; The NADH and Saccharomyces boulardii effective composition for pets is prepared by the following method: S1, dissolving NADH in a gum arabic solution to prepare a first mixture; S2, spraying the first mixture onto Saccharomyces boulardii particles for coating to obtain material 1, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%; S3, coating the enteric coating liquid on the material 1 to obtain the material 2, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%; S4. The flavoring agent is coated on material 2 to prepare the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets.

2. The NADH and Saccharomyces boulardii functional composition according to claim 1, characterized in that: The preparation method of the NADH-containing gum arabic coating is as follows: The gum arabic solution is prepared by mixing gum arabic with purified water in a weight ratio of 1:9, and the pH value of the gum arabic solution is controlled to be 6.3-7.0 and the temperature is 0-15° C.; Adding NADH to the gum arabic solution, stirring at a speed of 1500-2000 r / min for 10 min, to obtain the first mixture; The first mixture is sprayed onto the Saccharomyces boulardii particles for coating, so as to prepare a Saccharomyces boulardii gum-coated composition containing NADH.

3. The NADH and Saccharomyces boulardii functional composition according to claim 1, characterized in that: The particle size of the Saccharomyces boulardii particles is 40 mesh.

4. The NADH and Saccharomyces boulardii functional composition according to claim 2, characterized in that: The preparation method of spraying the first mixture on the Saccharomyces boulardii particles for coating is as follows: The Saccharomyces boulardii particles were poured into the fluidized bed, and the first mixture was coated on the Saccharomyces boulardii particles for coating. The air volume of the fluidized bed was controlled to be 16 m 3 / h, the inlet air temperature is 35℃, the material temperature is 25-30℃, the atomization pressure is 1.44bar, and the spray speed is 2g / min.

5. The NADH and Saccharomyces boulardii functional composition according to claim 2, characterized in that: The preparation method of enteric coating is: The enteric solvent Opadry and 90% alcohol solution were mixed and stirred at a mass ratio of 1:9 for 30 minutes to prepare the enteric coating solution; The NADH-containing gum arabic coated Saccharomyces boulardii composition is coated with the enteric coating liquid in a fluidized bed, and the air volume of the fluidized bed is controlled to be 17 m 3 / min, inlet air temperature 60°C, material temperature 30°C, atomization pressure 1.5bar, spray speed 3g / min, after coating, keep drying at 50℃ for 10min.

6. The NADH and Saccharomyces boulardii functional composition according to claim 1, characterized in that: The preparation method of the flavoring agent is: A1. Take fresh chicken liver and smash it, add yeast and compound flavor enzyme, keep warm and ferment at 40-50℃ for 2.5h, continue to add xylose, lysine, cysteine ​​and thiamine, mix, react at 95-100℃, react for 2h, and obtain the first reactant; A2, take the freshly boiled chicken fat, add VE and VC to emulsify and homogenize to obtain the second reactant; A3, mixing phosphoric acid, maltodextrin, gum arabic, rosemary extract and VE to prepare a third reactant; A4. Lower the temperature of the first reactant to 80° C., add the third reactant and 4.35 parts of the second reactant, emulsify and stir for 20 minutes, and spray with powder to obtain the flavoring agent.

7. The NADH and Saccharomyces boulardii functional composition according to claim 6, characterized in that: The flavoring agent is applied in an amount of 1-3% by weight of the sprayed composition.

8. The NADH and Saccharomyces boulardii functional composition according to claim 7, characterized in that: The composition is in the form of pills.

9. A method for preparing the NADH and Saccharomyces boulardii functional composition according to claim 1, characterized in that: The following steps are involved: S1, dissolving NADH in a gum arabic solution to prepare a first mixture; S2, spraying the first mixture onto Saccharomyces boulardii particles for coating to obtain material 1, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%; S3, coating the enteric coating liquid on the material 1 to obtain the material 2, and ensuring that the activities of Saccharomyces boulardii and NADH are both above 95%; S4. The flavoring agent is coated on material 2 to prepare the highly palatable NADH and Saccharomyces boulardii efficacy composition for pets.

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