Fish skin flavored pet snack and preparation method thereof

Abstract

The invention relates to the technical field of pet food preparation, and particularly discloses a fish skin flavored pet snack and a preparation method thereof. The fish skin flavored pet snack comprises fish skin jelly and collagen bars in a mass ratio of (2-6): (7-9), wherein the outer surface of the fish skin jelly is coated with a protective coating; the protective coating is prepared from the following raw materials in parts by weight: 1.2 to 2.8 parts of ganoderan, 0.0001 to 0.0005 part of vitamin E, 0.0001 to 0.0005 part of coenzyme Q10, 3 to 6 parts of a humectant, 0.01 to 0.05 part of probiotics, 0.2 to 1.3 parts of a viscosity agent and 2 to 5 parts of a nutrition enhancer. The pet snack with the fish skin flavor has high nutritional value and good taste and flavor, the preparation method can reduce loss of water in the fish skin, and the freshness and the taste and flavor of the pet snack are improved.

Description

Technical Field

[0001] The present application relates to the technical field of pet food preparation, and more specifically, to a fish skin flavored pet snack and a preparation method thereof. Background Art

[0002] With the vigorous development of the pet industry, the pet food market is showing a trend of diversification and specialization. Pet owners are paying more and more attention to the health and nutritional needs of their pets, and have higher requirements for the quality of pet food. The types of pet food have also developed from single dry food and wet food to snacks, health products, functional food and other forms. The innovation of pet food is not only reflected in the selection of raw materials, but also in processing technology, formula design and nutritional balance.

[0003] In the current pet snack market, products made from fish skin are favored by consumers for their unique taste and nutritional value. As a raw material rich in collagen, unsaturated fatty acids and other trace elements, fish skin has unique nutritional value in pet food. The collagen in fish skin helps maintain the health of pets' skin and hair, and unsaturated fatty acids have a positive effect on the heart and brain health of pets.

[0004] In view of the above-mentioned related technologies, the inventors found that traditional fish skin processing methods such as high-temperature drying and frying may cause some sensitive nutrients in the fish skin, such as collagen, vitamins and unsaturated fatty acids, to be destroyed, and excessive water loss may affect the taste and flavor of the fish skin, making it dry and hard, with poor elasticity and toughness, which is not conducive to the digestion and absorption of pets and is not liked by pets. How to maximize the retention of the moisture nutritional value of the fish skin during the processing process, improve the taste and flavor of the product, and retain the elasticity, toughness and freshness of the fish skin has become an important challenge facing the current pet snack preparation technology. Summary of the invention

[0005] In order to improve the nutritional value and taste of fish skin in pet food, and to improve the toughness and freshness of fish skin, the present application provides a fish skin flavored pet snack and a preparation method thereof.

[0006] In a first aspect, the present application provides a fish skin flavored pet snack, which adopts the following technical solution: A fish skin flavored pet snack, comprising a fish skin jelly and a collagen stick in a mass ratio of (2-6):(7-9), wherein the outer surface of the fish skin jelly is coated with a protective coating; In parts by weight, the raw materials of the protective coating include 1.2-2.8 parts of ganoderma lucidum polysaccharide, 0.0001-0.0005 parts of vitamin E, 0.0001-0.0005 parts of coenzyme Q10, 3-6 parts of moisturizer, 0.01-0.05 parts of probiotics, 0.2-1.3 parts of adhesive and 2-5 parts of nutrition enhancer.

[0007] By adopting the above technical scheme, a protective coating is prepared by mixing Ganoderma lucidum polysaccharides, vitamin E, coenzyme Q10, 3-6 parts of moisturizer, probiotics, adhesive and nutrient enhancer and coated on the surface of fish skin. This can significantly prevent the fish skin from being lost during processing, reduce the loss of nutrients in the fish skin during processing, and at the same time improve the taste and flavor of the fish skin.

[0008] Ganoderma lucidum polysaccharides, vitamin E and coenzyme Q10 as antioxidant ingredients can effectively prevent the oil in fish skin from being oxidized during processing, helping to maintain the freshness and nutritional value of the fish skin.

[0009] The addition of moisturizer can help the fish skin stay moist during the subsequent drying process, avoid over-drying and becoming dry and hard, help retain the toughness and freshness of the fish skin, facilitate subsequent processing, and improve the taste and flavor of the fish skin. The use of adhesive can increase the bonding strength between the protective coating and the fish skin, evenly coat a variety of effective ingredients on the surface of the fish skin, reduce the loss of nutrients in the fish skin, enhance the elasticity of the fish skin, and improve the taste and flavor of the fish skin.

[0010] Optionally, the moisturizer is selected from any one or more combinations of glycerin, propylene glycol and sodium hyaluronate.

[0011] Optionally, the probiotics include Streptococcus thermophilus, Bacillus licheniformis and Bacillus subtilis mixed in equal proportions.

[0012] By adopting the above technical solution, the addition of probiotics helps to enhance the digestive ability and immunity of pets and helps to maintain the balance of intestinal microorganisms. Streptococcus thermophilus, Bacillus licheniformis and Bacillus subtilis are all heat-resistant bacteria, which can maintain the activity of probiotics in the subsequent processing of fish skin without being destroyed by environmental factors such as high temperature.

[0013] Optionally, the adhesive comprises sodium alginate, polysaccharide alcohol and chitosan in a mass ratio of (3-5):(0.5-1.5):1.

[0014] By adopting the above technical scheme, chitosan contains amino groups, and the hydroxyl groups in the polyols can form hydrogen bonds with the amino groups in chitosan. Sodium alginate contains multiple sodium carboxylate groups and can also undergo ion cross-linking reactions with the amino groups of chitosan. The combination of sodium alginate, polyols and chitosan as adhesives can enable the protective coating to form a stable three-dimensional network structure, increase the contact area and adhesion strength between the coating and the fish skin, and enhance the protective effect of the coating on the fish skin.

[0015] In addition, the viscous system formed by the combination of sodium alginate, polysaccharide alcohols and chitosan can wrap the probiotics, protect the probiotics, and further prevent the probiotics from being destroyed during the subsequent processing of pet food.

[0016] The addition of polyols can also serve as sweeteners to enhance the taste and flavor of pet food.

[0017] Optionally, the polyol is selected from any one or more combinations of xylitol, erythritol, maltitol and sorbitol.

[0018] Optionally, the nutrition enhancer includes calcium carbonate, disodium hydrogen phosphate and ferrous fumarate in a mass ratio of (3-4):(1-3):1.

[0019] By adopting the above technical solution, calcium carbonate, disodium hydrogen phosphate and ferrous fumarate are used as nutritional enhancers to provide pets with the necessary calcium, phosphorus and iron elements, which helps to improve the nutritional value of pet snacks and promote the overall health of pets.

[0020] Optionally, the method for preparing the collagen stick comprises the following steps: S1: Wash the bovine raw material, remove blood, impurities and excess fat, and then steam explode 2-5 times to obtain a prefabricated raw material. The steam explosion temperature is 110-130° C. and the time is 40-60 min. S2: drying the prefabricated raw material at 70-80° C., and then crushing and sieving to obtain prefabricated material A; S3: mixing preform A with water at a material-liquid ratio of 1:(3-5), adding a composite enzyme for enzymolysis, heating to 80-90° C. to inactivate the enzyme for 5-10 min, and cooling to obtain preform B, wherein the amount of the composite enzyme added is 2-5% of the mass of the preform A; S4: centrifuging and concentrating the preform B, shaping it, and drying it to obtain a collagen stick; The bovine raw materials include any one or more combinations of bovine bones, bovine hides, bovine tendons, bovine tendons and bovine sheaths.

[0021] By adopting the above technical solution, steam explosion is used in the preparation process of collagen sticks, which can make the bovine raw material tissue expand rapidly and rupture the cell wall, efficiently release collagen, and improve the utilization rate of the raw materials.

[0022] Optionally, the enzymatic hydrolysis conditions during the processing of the bovine raw materials are: pH 8-9, stirring at 300-600 r / min at 30-35°C, and enzymatic hydrolysis for 6-8 hours.

[0023] Optionally, the complex enzyme comprises collagenase and papain in a mass ratio of (1-3):1.

[0024] By adopting the above technical solution, the ratio of the complex enzyme is targeted at the extraction of collagen, which helps to improve the efficiency of enzymatic hydrolysis; the combination of collagenase and papain can more effectively decompose collagen and increase the absorption and utilization of collagen by pets.

[0025] In a second aspect, the present application provides a method for preparing fish skin flavored pet snacks, using the following technical solution: A method for preparing fish skin flavored pet snacks comprises the following steps: The fish skin is washed with cold water, and surface impurities are removed and then cut into pieces to obtain pretreated fish skin A; Ganoderma lucidum polysaccharide, vitamin E, coenzyme Q10, moisturizer, probiotics, viscosity agent and nutrition enhancer are mixed, and water is added in a material-liquid ratio of 1:(2-3) to mix and stir evenly to obtain a protective coating; Coating a protective coating on the surface of the pretreated fish skin A to obtain a pretreated fish skin B; The pretreated fish skin B is pre-dried by low-temperature air drying to obtain pre-treated fish skin C, wherein the conditions of the low-temperature air drying are wind temperature 30-35° C., wind speed 0.5-1 m / s, and air drying time 30-40 min; The pretreated fish skin C is subjected to low-temperature vacuum drying to obtain a fish skin jelly, wherein the conditions for the low-temperature vacuum drying are a vacuum degree of 0.18-0.36Mpa, a temperature of 40-45°C, and a drying time of 20-30min; Wrap the fish skin jelly on the surface of the collagen stick and press the fish skin jelly to get it.

[0026] By adopting the above technical solution, a protective coating is applied on the surface of the fish skin during the processing of the fish skin, which can effectively reduce the damage to the nutritional components of the fish skin during the processing and manufacturing process, reduce the loss of water in the fish skin during the subsequent drying and baking process, and maintain the freshness and toughness of the fish skin.

[0027] Pre-drying by low-temperature air drying combined with low-temperature vacuum drying can effectively prevent excessive loss of moisture and nutrients in the fish skin, thereby significantly retaining the toughness and freshness of the fish skin, maintaining the flavor and taste of the fish skin in pet food made from fish skin, and preventing the loss of nutrients in the fish skin. At the same time, the nutrients in the protective coating also further enhance the nutritional value of the fish skin.

[0028] In summary, this application has the following beneficial effects: 1. In the preparation process, the present application applies a protective coating on the surface of the fish skin, which can reduce the loss of water in the fish skin during processing, reduce the destruction of nutrients in the fish skin, and maintain the freshness and toughness of the fish skin. At the same time, the protective coating is added with various ingredients such as ganoderma polysaccharides, vitamins, probiotics and nutritional enhancers, which further enhances the nutritional value and taste of the fish skin.

[0029] 2. In the preparation process of the present application, by combining low-temperature air-intervention drying with low-temperature vacuum drying, it is possible to effectively prevent damage to heat-sensitive components in the fish skin, control the uniform evaporation of moisture in the fish skin, reduce the dry and hard taste of the fish skin and the decrease in toughness due to excessive evaporation of moisture, and help maintain the nutrients and flavor of the fish skin.

[0030] 3. This application uses steam explosion to process bovine raw materials, thereby increasing the extraction rate of collagen in the bovine raw materials and enhancing the nutritional value of pet snacks. DETAILED DESCRIPTION

[0031] The following examples further illustrate the present application in detail.

[0032] raw material Unless otherwise specified, the raw materials used in the preparation examples, embodiments and comparative examples in this application are all commercially available products, specifically: Ganoderma lucidum polysaccharide, selected from Chengdu Munster Biotechnology Co., Ltd., A1650; Coenzyme Q10, selected from Chengdu Munster Biotechnology Co., Ltd., A0064; Vitamin E, selected from Chengdu Munster Biotechnology Co., Ltd., A1750; Streptococcus thermophilus, Bacillus subtilis and Bacillus licheniformis are all selected from the food-grade probiotic powder of Shandong Junle Biotechnology Co., Ltd.; Sodium alginate, selected from Qingdao Hivison Biotechnology Co., Ltd., 795181868; Xylitol, selected from Shandong Chuangtian Biotechnology Co., Ltd., 0018; Erythritol, selected from Shandong Chuangtian Biotechnology Co., Ltd., 3019; Maltitol, selected from Shandong Chuangtian Biotechnology Co., Ltd., 5019; Sorbitol, selected from Shandong Chuangtian Biotechnology Co., Ltd., 9011; Chitosan, selected from Henan Jinchengde Biotechnology Co., Ltd., 925; Calcium carbonate, disodium hydrogen phosphate, and ferrous fumarate are all food grade additives; Collagenase, selected from Vicky Biotech, WKQ-0027656; Papain, selected from Vicogen Biotechnology, WKQ-0007536.

[0033] Preparation of protective coatings Examples 1.1-1.9 Preparation Example 1.1 The protective coating, the raw materials and the amounts of the raw materials are shown in Table 1, wherein the moisturizer is glycerol and propylene glycol in a mass ratio of 1:1; the probiotics are thermophilic streptococcus, bacillus licheniformis and bacillus subtilis in a mass ratio of 1:1:1; the viscosity agent is sodium alginate, xylitol and chitosan in a mass ratio of 3:0.5:1; the nutrition enhancer is calcium carbonate, disodium hydrogen phosphate and ferrous fumarate in a mass ratio of 3:1:1.

[0034] Table 1 Preparation Example 1.1 Preparation Example 1.2 Preparation Example 1.3 Preparation Example 1.4 Ganoderma lucidum polysaccharide / Kg 2 1.2 1.6 2.8 Vitamin E / Kg 0.0003 0.0001 0.0004 0.0005 Coenzyme Q10 / Kg 0.0005 0.0003 0.0001 0.0002 Moisturizer / Kg 4 3 6 5 Probiotics / Kg 0.04 0.01 0.05 0.03 Adhesive / Kg 0.5 0.2 1 1.3 Nutritional enhancer / Kg 2 4 3 5 The method for preparing the protective coating comprises the following steps: Ganoderma lucidum polysaccharide, vitamin E, coenzyme Q10, moisturizer, probiotics, viscosity agent and nutrition enhancer are mixed, water is added in a material-liquid ratio of 1:2, and the mixture is stirred evenly to obtain a protective coating.

[0035] Preparation Example 1.2 The protective coating, the raw materials and the amounts of the raw materials are shown in Table 1, wherein the moisturizer is glycerol and sodium hyaluronate in a mass ratio of 1:1; the probiotics are thermophilic streptococcus, bacillus licheniformis and bacillus subtilis in a mass ratio of 1:1:1; the viscosity agent is sodium alginate, sorbitol and chitosan in a mass ratio of 4:1.5:1; the nutrition enhancer is calcium carbonate, disodium hydrogen phosphate and ferrous fumarate in a mass ratio of 4:3:1.

[0036] The method for preparing the protective coating comprises the following steps: Ganoderma lucidum polysaccharide, vitamin E, coenzyme Q10, moisturizer, probiotics, viscosity agent and nutrition enhancer are mixed, and water is added at a material-liquid ratio of 1:3, and the mixture is stirred evenly to obtain a protective coating.

[0037] Preparation Example 1.3 The protective coating is different from Preparation Example 1 in that the raw materials and their amounts are shown in Table 1, wherein the adhesive is sodium alginate, erythritol and chitosan in a mass ratio of 5:1:1, and the other steps are the same as Preparation Example 1.1.

[0038] Preparation Example 1.4 The protective coating is different from Preparation Example 1.1 in that the raw materials and their amounts are shown in Table 1, and the other steps are the same as Preparation Example 1.1.

[0039] Preparation Example 1.5 The protective coating is different from Preparation Example 1.1 in that no Ganoderma lucidum polysaccharide is added, and the other steps are the same as Preparation Example 1.1.

[0040] Preparation Example 1.6 The protective coating is different from Preparation Example 1.1 in that no probiotics are added, and the other steps are the same as Preparation Example 1.1.

[0041] Preparation Example 1.7 The protective coating is different from Preparation Example 1.1 in that the probiotic is Streptococcus thermophilus, and the other steps are the same as Preparation Example 1.1.

[0042] Preparation Example 1.8 The protective coating is different from Preparation Example 1.1 in that no adhesive is added, and the other steps are the same as Preparation Example 1.1.

[0043] Preparation Example 1.9 The protective coating is different from Preparation Example 1.1 in that the adhesive is xylitol and chitosan in a mass ratio of 3:4, and the other steps are the same as Preparation Example 1.1.

[0044] Preparation of collagen bars 2.1-2.3 Preparation Example 2.1 Collagen stick and its preparation method, comprising the following steps: S1: washing the bovine raw material, removing blood, impurities and excess fat, and then steam-exploding it twice to obtain a prefabricated raw material, the steam explosion temperature is 110° C., the time is 60 min, and the bovine raw material includes cowhide, cow bone and cow tendon in a mass ratio of 1:3:2; S2: drying the prefabricated raw material at 70° C., and then crushing and sieving to obtain prefabricated material A; S3: preform A is mixed with water at a material-liquid ratio of 1:4, and then a composite enzyme is added, the pH is adjusted to 8, and the mixture is stirred at 600 r / min at 30°C for 6 hours for enzymolysis, and then heated to 80°C for 10 minutes for enzyme inactivation treatment, and cooled to obtain preform B, wherein the amount of the composite enzyme added is 2% of the mass of the preform A, and the composite enzyme is collagenase and papain in a mass ratio of 1:1; S4: The preform B is centrifuged and concentrated, then injected into a mold for shaping, and dried to obtain a fishbone-shaped collagen rod.

[0045] Preparation Example 2.2 Collagen stick and its preparation method, comprising the following steps: S1: washing the bovine raw material, removing blood, impurities and excess fat, and then steam-exploding it three times to obtain a prefabricated raw material, the steam explosion temperature is 120° C., the time is 50 min, and the bovine raw material includes cowhide, cow bone and cow tendon in a mass ratio of 1:3:2; S2: drying the prefabricated raw material at 80° C., and then crushing and sieving to obtain prefabricated material A; S3: preform A is mixed with water at a material-liquid ratio of 1:5, and then a composite enzyme is added, the pH is adjusted to 8, and the mixture is stirred at 300 r / min at 35°C for 8 hours for enzymolysis, and then heated to 90°C for 5 minutes for enzyme inactivation, and cooled to obtain preform B, wherein the amount of the composite enzyme added is 5% of the mass of the preform A, and the composite enzyme is collagenase and papain in a mass ratio of 3:1; S4: The preform B is centrifuged and concentrated, then injected into a mold for shaping, and dried to obtain a fishbone-shaped collagen rod.

[0046] Preparation Example 2.3 Collagen stick and its preparation method, comprising the following steps: S1: washing the bovine raw material, removing blood, impurities and excess fat, and then steam-exploding it 5 times to obtain a prefabricated raw material, the steam explosion temperature is 130° C., the time is 40 min, and the bovine raw material includes cowhide, cow bone and cow sheath in a mass ratio of 1:3:2; S2: drying the prefabricated raw material at 80° C., and then crushing and sieving to obtain prefabricated material A; S3: preform A is mixed with water at a material-liquid ratio of 1:3, and then a composite enzyme is added, the pH is adjusted to 9, and the mixture is stirred at 400 r / min at 30°C for 7 hours for enzymolysis, and then heated to 85°C for 5 minutes for enzyme inactivation, and cooled to obtain preform B, wherein the addition amount of the composite enzyme is 4% of the mass of the preform A, and the composite enzyme is collagenase and papain in a mass ratio of 2:1; S4: The preform B is centrifuged and concentrated, then injected into a mold for shaping, and dried to obtain a fishbone-shaped collagen rod. Example

[0047] Example 1 A fish skin flavored pet snack comprises a protective coating, a fish skin jelly and a collagen bar in a mass ratio of 2:7, wherein the protective coating is prepared by Preparation Example 1.1, and the collagen bar is prepared by Preparation Example 2.1.

[0048] The method for preparing the above-mentioned fish skin flavored pet snack comprises the following steps: S1: The fish skin is washed with cold water, and the surface impurities are removed and cut into pieces to obtain pre-treated fish skin A; S2: coating the surface of the pretreated fish skin A with a protective coating so that the protective coating is wrapped around the outer surface of the pretreated fish skin A to obtain a pretreated fish skin B; S3: pre-treatment fish skin B is carried out low-temperature air-drying to pre-dry, to obtain pre-treatment fish skin C, the conditions of low-temperature air-drying are wind temperature 30 ℃, wind speed 1m / s, and air-drying time 40min; S4: pretreatment fish-skin C is carried out low-temperature vacuum drying to obtain fish-skin jelly, the condition of low-temperature vacuum drying is vacuum tightness 0.36Mpa, and temperature is 40 DEG C, and drying time is 20min; S5: Wrap the fish skin jelly on the surface of the collagen stick, and gently press the fish skin jelly to make it fit more closely on the surface of the collagen stick.

[0049] Example 2 A fish skin flavored pet snack comprises a protective coating, a fish skin jelly and a collagen bar in a mass ratio of 3:8, wherein the protective coating is prepared by Preparation Example 1.2, and the collagen bar is prepared by Preparation Example 2.3.

[0050] The method for preparing the above-mentioned fish skin flavored pet snack comprises the following steps: S1: The fish skin is washed with cold water, and the surface impurities are removed and cut into pieces to obtain pre-treated fish skin A; S2: coating the surface of the pretreated fish skin A with a protective coating so that the protective coating is wrapped around the outer surface of the pretreated fish skin A to obtain a pretreated fish skin B; S3: pre-treatment fish skin B is carried out low-temperature air-drying to pre-dry, to obtain pre-treatment fish skin C, the condition of low-temperature air-drying is wind temperature 35 ℃, wind speed 0.5m / s, air-drying time 30min; S4: pretreatment fish-skin C is carried out low-temperature vacuum drying to obtain fish-skin jelly, the condition of low-temperature vacuum drying is vacuum tightness 0.18Mpa, and temperature is 45 DEG C, and drying time is 30min; S5: Wrap the fish skin jelly on the surface of the collagen stick, and gently press the fish skin jelly to make it fit more closely on the surface of the collagen stick.

[0051] Example 3 A fish skin flavored pet snack, which differs from Example 1 in that it comprises a protective coating, a fish skin jelly and a collagen stick in a mass ratio of 5:9, wherein the protective coating is prepared by Preparation Example 1.3, the collagen stick is prepared by Preparation Example 2.3, and the other steps are the same as Example 1.

[0052] Example 4 A fish skin flavored pet snack, which differs from Example 1 in that it includes a protective coating, a fish skin jelly, and a collagen stick in a mass ratio of 6:7, wherein the protective coating is prepared by Preparation Example 1.4, the collagen stick is prepared by Preparation Example 2.2, and the other steps are the same as Example 1.

[0053] Embodiment 5-6 A fish skin flavored pet snack, which differs from Example 1 in that the source of the protective coating is shown in Table 2, and the other steps are the same as those of Example 1.

[0054] Table 2 Group source Example 6 Preparation Example 1.7 Example 7 Preparation Example 1.9 Comparative Example Comparative Examples 1-3 A fish skin flavored pet snack, which is different from Example 1 in that the source of the protective coating is shown in Table 3, and the other steps are the same as Example 1.

[0055] Table 3 Group source Comparative Example 1 Preparation Example 1.5 Comparative Example 2 Preparation Example 1.6 Comparative Example 3 Preparation Example 1.8 Comparative Example 4 A fish skin flavored pet snack is different from Example 1 in that step S2 is not performed, that is, the fish skin surface is not coated with a protective coating, and the other steps are the same as Example 1.

[0056] Comparative Example 5 A fish skin flavored pet snack, which is different from Example 1 in that its preparation method comprises the following steps: S1: The fish skin is washed with cold water, and the surface impurities are removed and cut into pieces to obtain pre-treated fish skin A; S2: coating the surface of the pretreated fish skin A with a protective coating so that the protective coating is wrapped around the outer surface of the pretreated fish skin A to obtain a pretreated fish skin B; S3: pretreatment fish-skin B is carried out low-temperature vacuum drying to obtain fish-skin jelly, the condition of low-temperature vacuum drying is vacuum tightness 0.18Mpa, and temperature is 45 DEG C, and drying time is 2h; S4: Wrap the fish skin jelly on the surface of the collagen stick, and gently press the fish skin jelly to make it fit more closely on the surface of the collagen stick.

[0057] Performance testing Test Example 1: Nutritional Components Detection Take equal amounts of fish skin flavored pet snacks prepared according to the methods of Examples 1-6 and Comparative Examples 1-5, and test the moisture, crude protein, collagen, fiber, calcium, and crude fat content of the pet snacks according to the following methods, and record the test results in Table 4. The relevant test methods are as follows: 1. Determination of moisture content: Test in accordance with GB / T6435-2014 "Determination of moisture in feed"; 2. Determination of crude protein content: Test according to GB / T6432-1994 "Determination of crude protein in feed"; 3. Determination of collagen content: Use GB / T 9695.23-2008 method to determine the hydroxyproline content in the sample, and then multiply the hydroxyproline content by a certain conversion coefficient to calculate the collagen content; 4. Determination of crude fat content: Test in accordance with GB / T6433-2006 "Determination of crude fat in feed"; 5. Determination of calcium content: Test in accordance with GB / T6436-2018 "Determination of calcium in feed"; 6. Hardness and chewiness were measured using a TA.XTPlus physical property tester. The test conditions were as follows: an A / CKB cutter head was used, the probe descent speed before the test was 2 mm / s, the probe speed during the test was 1 mm / s, and the induced stress was 50 g.

[0058] Table 4 According to the performance test results in Table 4, it can be seen that the fish skin flavored pet snack of the present application retains the rich nutrients in the fish skin and cattle-derived raw materials. Through the texture test of hardness and chewiness of the pet snacks, it can be seen that the fish skin flavored pet snacks prepared by the preparation method of the present application have good toughness and chewiness, so that the snacks have a good taste experience.

[0059] It can be seen from the performance test results of Examples 1-4 and Comparative Example 1 that Ganoderma lucidum polysaccharide, as an antioxidant, can prevent the nutrients in fish skin from being destroyed during the processing of fish skin, thereby making a significant contribution to maintaining the nutritional components of fish skin.

[0060] According to the performance test results of Examples 1-4 and Comparative Examples 3-4, it can be seen that the protective coating allows the fish skin flavored pet snacks to maintain a certain freshness during the processing process, without excessive loss of moisture in the subsequent heating and drying process, and the nutrient content and taste are greatly improved compared to pet snacks without protective coating, and the addition of adhesive enhances the bonding strength between the protective coating and the fish skin, thereby promoting the protective effect of the protective coating on the fish skin. It can be seen that the coating of the protective coating can significantly reduce the loss of moisture and nutrients in the fish skin during the processing process, and maintain the freshness and toughness of the fish skin pet food.

[0061] According to the performance test results of Examples 1-4 and Comparative Example 5, it can be seen that the drying method of combining low-temperature air drying for pre-drying with low-temperature vacuum drying adopted in the present application can effectively prevent excessive loss of moisture and nutrients in the fish skin, thereby significantly retaining the toughness and freshness of the fish skin and enhancing the taste of pet snacks.

[0062] Test Example 2: Pet Likeability Test 33 pet cats of different breeds, similar age and weight were selected and divided into 11 groups, with 3 pet cats randomly assigned to each group. The same amount of the fish skin flavored pet snacks prepared in Examples 1-6 and Comparative Examples 1-5 of the present invention were placed in different pet food bowls, and 33 pet food bowls containing the fish skin flavored pet snacks were placed in front of the 33 pet cats for 12 hours. The consumption rate of the pet snacks in the pet bowl in front of each pet cat in the 11 groups was observed, and the average consumption amount and consumption rate of the 3 pet cats in each group were recorded in Table 5.

[0063] Table 5 Group Added amount / g Consumption / g Consumption rate / % Example 1 30 30 100 Example 2 30 30 100 Example 3 30 30 100 Example 4 30 30 100 Example 5 30 28 93.3 Example 6 30 30 100 Comparative Example 1 30 30 100 Comparative Example 2 30 26 86.7 Comparative Example 3 30 21 70 Comparative Example 4 30 13 43.3 Comparative Example 5 30 17 56.7 According to the performance test results in Table 5, it can be seen that the fish skin flavored pet snacks of the present application are widely loved by cats. Compared with the fish skin flavored pet snacks coated with a protective coating during the preparation process, the pet snacks without a protective coating have poor taste and flavor, and the cats' acceptance is also lower.

[0064] The addition of adhesive can significantly improve the adhesion between the protective coating and the fish skin, allowing the fish skin to better maintain its freshness and taste during the processing. Cats like the group without adhesive less than the group with adhesive.

[0065] Pet snacks prepared only using low-temperature vacuum drying are also relatively poor in terms of fish skin freshness and taste, and are not highly accepted and liked by cats.

[0066] Test Example 3 Digestion Difficulty Test The digestibility of Example 1, Examples 5-6 and Comparative Examples 1-5 was tested to determine the dry matter digestibility. The test method is as follows: The water bath oscillator represents the pet, maintaining a certain temperature and moderate exercise. The conical flask represents the pet's stomach and intestines, containing simulated gastric juice and intestinal juice. The sample to be digested is placed in the conical flask, and the conical flask is placed in the water bath oscillator. The gastric juice digestion is maintained for 6 hours, and then the intestinal digestion is maintained for 18 hours. The weight of the residue is then weighed, and the weight percentage of the digested food is calculated to represent the dry matter digestibility. The results are recorded in Table 6.

[0067] Table 6 Group Dry matter digestibility / % Group Dry matter digestibility / % Example 1 100.0 Comparative Example 2 81.3 Example 5 93.7 Comparative Example 3 93.6 Example 6 95.8 Comparative Example 4 80.7 Comparative Example 1 98.9 Comparative Example 5 99.6 According to the performance test results in Table 6, it can be seen that a variety of different probiotics are added to the protective coating of the fish skin flavored pet snack of the present application, and the various probiotics can remain active during the processing, making the pet food easy to digest.

[0068] According to the performance test results of Example 1, Example 5 and Comparative Example 2, it can be seen that the multiple probiotics with good heat resistance added in the present application can remain active during the processing process, thereby promoting the digestion of pet food. The combination of multiple probiotics can promote the digestion of pet snacks better than adding only one probiotic.

[0069] It can be seen from the performance test results of Example 1, Example 6 and Comparative Example 3 that the viscous system formed by the compounding of sodium alginate, polysaccharide alcohol and chitosan can wrap the probiotics, protect the probiotics, and prevent the probiotics from being destroyed during the subsequent processing of pet food. In addition, the mutual synergy of the three substances has a more significant protective effect on the probiotics, making the pet snacks easy to digest.

[0070] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A fish skin flavored pet snack, characterized in that: The invention comprises a fish skin jelly and a collagen stick in a mass ratio of (2-6):(7-9), wherein the outer surface of the fish skin jelly is coated with a protective coating; In parts by weight, the raw materials of the protective coating include 1.2-2.8 parts of ganoderma lucidum polysaccharide, 0.0001-0.0005 parts of vitamin E, 0.0001-0.0005 parts of coenzyme Q10, 3-6 parts of moisturizer, 0.01-0.05 parts of probiotics, 0.2-1.3 parts of adhesive and 2-5 parts of nutrition enhancer.

2. The fish skin flavored pet snack according to claim 1, characterized in that: The moisturizing agent is selected from any one or more combinations of glycerin, propylene glycol and sodium hyaluronate.

3. The fish skin flavored pet snack according to claim 1, characterized in that: The probiotics include thermophilic streptococci, bacillus licheniformis and bacillus subtilis mixed in equal proportions.

4. The fish skin flavored pet snack according to claim 1, characterized in that: The adhesive comprises sodium alginate, polysaccharide alcohol and chitosan in a mass ratio of (3-5):(0.5-1.5):

1.

5. The fish skin flavored pet snack according to claim 4, characterized in that: The polyol is selected from any one or more combinations of xylitol, erythritol, maltitol and sorbitol.

6. The fish skin flavored pet snack according to claim 1, characterized in that: The nutrition enhancer comprises calcium carbonate, disodium hydrogen phosphate and ferrous fumarate in a mass ratio of (3-4):(1-3):

1.

7. The fish skin flavored pet snack according to claim 1, characterized in that: The preparation method of the collagen stick comprises the following steps: S1: Wash the bovine raw material, remove blood, impurities and excess fat, and then steam explode 2-5 times to obtain a prefabricated raw material. The steam explosion temperature is 110-130° C. and the time is 40-60 min. S2: drying the prefabricated raw material at 70-80° C., and then crushing and sieving to obtain prefabricated material A; S3: mixing preform A with water at a material-liquid ratio of 1:(3-5), adding compound enzyme for enzymolysis, heating to 80-90°C for enzyme inactivation for 5-10 minutes, and cooling to obtain preform B, wherein the addition amount of the compound enzyme is 2-5% of the mass of the preform A; S4: centrifuging and concentrating the preform B, shaping it, and drying it to obtain a collagen stick; The bovine raw materials include any one or more combinations of bovine bones, bovine hides, bovine tendons, bovine tendons and bovine sheaths.

8. The fish skin flavored pet snack according to claim 7, characterized in that: The conditions for enzymolysis in step S3 are: pH 8-9, stirring at 300-600 r / min at 30-35° C., and enzymolysis for 6-8 hours.

9. The fish skin flavored pet snack according to claim 7, characterized in that: The complex enzyme comprises collagenase and papain in a mass ratio of (1-3):

1.

10. The method for preparing the fish skin flavored pet snack according to any one of claims 1 to 9, characterized in that: The following steps are involved: The fish skin is washed with cold water, and surface impurities are removed and then cut into pieces to obtain pretreated fish skin A; Ganoderma lucidum polysaccharide, vitamin E, coenzyme Q10, moisturizer, probiotics, viscosity agent and nutrition enhancer are mixed, and water is added in a material-liquid ratio of 1:(2-3) to mix and stir evenly to obtain a protective coating; Coating a protective coating on the surface of the pretreated fish skin A to obtain a pretreated fish skin B; The pretreated fish skin B is pre-dried by low-temperature air drying to obtain pre-treated fish skin C, wherein the conditions of the low-temperature air drying are wind temperature 30-35° C., wind speed 0.5-1 m / s, and air drying time 30-40 min; The pretreated fish skin C is subjected to low-temperature vacuum drying to obtain a fish skin jelly, wherein the conditions for the low-temperature vacuum drying are a vacuum degree of 0.18-0.36Mpa, a temperature of 40-45°C, and a drying time of 20-30min; Wrap the fish skin jelly on the surface of the collagen stick and press the fish skin jelly to get it.

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