Pet baking food and preparation method thereof

Abstract

The invention relates to the technical field of pet food, in particular to pet baking food and a preparation method thereof. The low-temperature baking food for the pets is good in palatability, rich in nutrition, capable of improving pet hair health and safe to eat, the requirements of the pets for health and nutrition are met, meanwhile, an innovative production technology is adopted, high quality and safety of the product are ensured, and an ideal food choice is provided for the pets.

Description

Technical Field

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

[0002] With the development of the pet market, pet food has changed from simply filling the stomach to eating healthy and nutritionally balanced food. Currently, the most common pet food is puffed pet food, which often requires the addition of a large amount of artificial synthetic additives to make up for the nutritional imbalance and loss of the raw materials themselves. It has low protein content, unbalanced nutritional value, and low nutritional value, which is not conducive to pet digestion and absorption.

[0003] The concept of low-temperature baked food products has been deeply rooted in the industry and consumers. High nutritional quality is the characteristic of low-temperature baked food. However, in the low-temperature process, a large number of microorganisms multiply and grow, leading to corruption and producing a large number of substances that are not good for pet health. In addition, in the prior art, there have been many reports on nutritious low-temperature baked food for pets, but few have paid attention to the issue of pet hair health.

[0004] Therefore, developing a low-temperature baked pet food that is highly safe, palatable, nutritious, can improve the health of pet hair and is safe to eat has become a technical problem that urgently needs to be solved in this field. Summary of the invention

[0005] The present invention provides a method for preparing baked pet food, comprising: (1) Mixing milk powder, sugar, starch and fiber raw materials, bacterial enzyme complex and water to obtain dough for fermentation; homogenizing the fermented dough to obtain starch slurry; heating the starch slurry for gelatinization and stirring, and then cooling and drying to obtain gelatinized starch; The bacterial enzyme complex comprises yeast, Lactobacillus plantarum, Bacillus coagulans and glucose oxidase; The frozen meat was thawed in a nitrogen water bath and then ground into meat paste; (2) mixing the gelatinized starch, vitamins, minerals, complex enzymes, and complex organic acids to prepare a premix 1; The complex enzyme comprises papain, neutral protease and transglutaminase; The composite organic acid includes citric acid, lactic acid and formic acid; (3) The premix 1 is mixed with chicken fat and a raw material rich in ω-3 unsaturated fatty acids to obtain a premix 2; the premix 2 is mixed with the meat paste, the water content is controlled to be 50%-60%, and then the mixture is mixed, and then extruded into granules and baked twice at 55°C-65°C (preferably 60°C) and 80°C-90°C, respectively, to obtain the pet baked food; The ω-3 unsaturated fatty acid-rich raw materials include fish oil, flaxseed oil, Schizochytrium oil and Antarctic krill oil.

[0006] The present invention selects yeast, Lactobacillus plantarum and Bacillus coagulans to synergistically ferment starch and fiber raw materials, which can produce postbiotics beneficial to pets, and improves the gelatinization degree of starch, optimizes the texture of gluten, helps to reduce the stress response of pets when eating, and thus improves palatability.

[0007] At the same time, the use of nitrogen water bath thawing effectively maintains the freshness and quality of the meat, avoiding the deterioration of meat quality and excessive volatile basic nitrogen and bacterial content caused by traditional thawing methods. It can effectively reduce the loss of nutrients such as soluble protein, amino acids and vitamins in the juice, keep the meat color fresh, and ensure microbial safety.

[0008] Moreover, the present invention can not only serve as an energy source for microorganisms, but also help inhibit spoilage microorganisms and reduce the risk of meat spoilage by reasonably matching the organic acid compounded by citric acid, lactic acid and formic acid, and can avoid adding additional preservatives and antibacterial agents, thereby improving the overall quality of the product, effectively preventing the rancidity and corruption of meat-derived ingredients during low-temperature baking, and helping to improve food safety; at the same time, the use of organic acids can also help to achieve multi-layer stacking in the baking process and improve production efficiency.

[0009] In addition, by selecting fish oil, linseed oil, Schizochytrium oil and Antarctic krill oil to rationally compound raw materials rich in ω-3 unsaturated fatty acids, Schizochytrium oil is rich in DHA, linseed oil is rich in α-linolenic acid, providing polyunsaturated ω-3 unsaturated fatty acids, fish oil is rich in EPA and DHA, and Antarctic krill oil contains EPA and DHA as well as astaxanthin, which are beneficial to improve the pet's absorption of nutrients, promote hair health, enhance hair gloss and enhance the antioxidant properties of the product.

[0010] In addition, the present invention adopts a two-time baking process. The first baking at 55°C to 65°C can use flavor proteases to decompose meat-derived proteins into small peptides and free amino acids, thereby enhancing the nutritional properties of the product. Then, baking is performed at a low temperature of 80°C to 90°C. This mild baking condition helps to retain the nutrients of the raw materials to the maximum extent and improves the nutritional value of pet food. Among them, glutaminase can catalyze protein cross-linking, improve its properties, protect lysine, enhance the nutritional value of protein, form a heat-resistant and water-resistant film, embed lipids or fat-soluble substances, and help reduce oil oxidation. Small peptides and free amino acids are easy for pets to digest, improve nutrient absorption efficiency, enhance immunity, resist pathogens, and promote muscle growth; its antioxidant effect can protect cells from oxidation; it can also participate in metabolic regulation, and cooperate with raw materials rich in ω-3 unsaturated fatty acids to improve skin and hair health.

[0011] Preferably, in the bacterial enzyme complex, the weight ratio of yeast, Lactobacillus plantarum and Bacillus coagulans is 1:(3-5):(0.8-1.2).

[0012] Preferably, the weight percentage of the glucose oxidase in the bacterial enzyme complex is 3% to 5%.

[0013] Preferably, in the complex enzyme, the weight ratio of papain, neutral protease and transglutaminase is (5-7): (2-4): 1.

[0014] Preferably, in the composite organic acid, the weight ratio of citric acid, lactic acid and formic acid is (3-5): (1-3): (1-2).

[0015] Preferably, in the raw material rich in ω-3 unsaturated fatty acids, the weight ratio of fish oil, linseed oil, Schizochytrium oil and Antarctic krill oil is (30-50): (10-30): (5-10): (5-10).

[0016] Preferably, the method for preparing the meat paste comprises: sterilizing the frozen meat with ultraviolet light and placing it in a sealed container filled with nitrogen, and then thawing the sealed container under running water at 12°C to 18°C ​​(preferably 15°C) until the core temperature is 0°C.

[0017] Preferably, the ultraviolet light has a wavelength in the range of 200 to 280 nanometers.

[0018] Preferably, the thawing time is 6 to 8 hours.

[0019] Preferably, the starch comprises flour, potato flour, rice flour and oat flour; and / or, the fiber raw material comprises carrots and cucumbers; and / or, the dough fermentation temperature is 30°C-37°C; and / or, the starch slurry is heated at 80°C-90°C; and / or, after cooling and drying, the slurry is crushed and sieved to obtain gelatinized starch; and / or, the frozen meat comprises chicken, chicken breast, chicken liver and fish.

[0020] Preferably, the dough fermentation time is 1 to 3 hours.

[0021] Preferably, the homogenizing comprises: mixing the fermented dough with water at a solid-liquid mass ratio of 1:(4-8), and then centrifugally stirring at 1200-1600 rpm.

[0022] When the starch slurry is heated at 80℃~90℃, the starch granules gradually swell, and the amylose molecules begin to dissociate from the inside of the granules and dissolve into the water to form a viscous paste solution.

[0023] Preferably, the stirring speed is 200-500 rpm.

[0024] During the gelatinization process, continuous stirring at 200-500 rpm helps to uniformly gelatinize the starch granules and prevent starch granules from agglomerating. The preferred gelatinization time is 1-2 hours.

[0025] Preferably, the cooling is natural cooling, and the gelatinized starch is naturally cooled at room temperature. During the cooling process, aging will occur, that is, the starch molecules will be rearranged to form a more stable structure.

[0026] Preferably, the drying temperature is 40-50° C. (preferably 45° C.); the drying time is 8-12 hours.

[0027] Preferably, the gelatinized starch is obtained by passing through an 80-mesh sieve.

[0028] In the above scheme, cucumbers among the fiber raw materials are rich in dietary fiber, vitamin C, vitamin K, potassium and some antioxidants, such as flavonoids and cucurbitacin, among which fisetin (Phytochemicals) has powerful antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, neuroprotective and cardiovascular and other multi-organ protective effects.

[0029] Preferably, the vitamins include vitamin A acetate, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, biotin, pantothenic acid, folic acid and niacinamide; and / or the minerals include iron, copper, manganese, zinc and iodine.

[0030] Preferably, per kg of vitamins, the amount of vitamin A acetate in terms of retinol is 4000000 IU-8000000 IU, the amount of vitamin D3 is 100000 IU-3200000 IU, the amount of vitamin E in terms of α-tocopherol is 10000 IU-40000 IU, the amount of vitamin B1 is 1500-3000 mg, the amount of vitamin B2 is 1000-2000 mg, the amount of vitamin B6 is 500-2000 mg, the amount of vitamin B12 is 10-30 mg, the amount of biotin is 10-100 mg, the amount of pantothenic acid is 500-6000 mg, the amount of folic acid is 20-500 mg, and the amount of niacinamide is 2000-15000 mg.

[0031] Preferably, each kg of the mineral contains 10000-50000 mg of iron, 1000-6000 mg of copper, 1500-6500 mg of manganese, 20000-60000 mg of zinc and 100-1500 mg of iodine.

[0032] Preferably, the pet baked food is prepared by baking twice until the moisture content is within 10%, and then leaving at room temperature to dry.

[0033] Preferably, extrusion is performed into granules of 2.0±0.1 g.

[0034] Most preferably, the preparation method comprises: (1) Mixing milk powder, sugar, starch, fiber raw material, bacterial enzyme complex and water to obtain dough fermentation; homogenizing the fermented dough to obtain starch slurry; heating the starch slurry for gelatinization and stirring, and then cooling and drying to obtain gelatinized starch; wherein the weight ratio of milk powder, sugar, starch, fiber raw material and bacterial enzyme complex is (3-8): (2-6): (70-75): (10-20): (2-6); the amount of water added is 45%-55% of the dry weight of the mixture; the starch comprises a weight ratio of (2 5~35):(15~25):(10~15):(8~12) of flour, potato flour, rice flour and oat flour; the fiber raw material is a mixture of carrot and cucumber in a weight ratio of (1~3):1; the bacterial enzyme complex includes yeast, Lactobacillus plantarum, Bacillus coagulans and glucose oxidase; the weight ratio of yeast, Lactobacillus plantarum and Bacillus coagulans is 1:(3~5):(0.8~1.2); the weight percentage of glucose oxidase in the bacterial enzyme complex is 3%~5%; The frozen meat was thawed in a nitrogen water bath and then ground into meat paste; (2) The gelatinized starch, vitamins, minerals, complex enzymes, and complex organic acids are mixed in a weight ratio of (20-30): (0.5-1.5): (0.5-1.5): (0.2-0.8): (0.2-0.8) to prepare a premix 1; the complex enzyme comprises papain, neutral protease, and glutamine transaminase in a weight ratio of (5-7): (2-4): 1; the complex organic acid comprises citric acid, lactic acid, and formic acid in a weight ratio of (3-5): (1-3): (1-2); (3) The premix 1 is mixed with chicken fat and a raw material rich in ω-3 unsaturated fatty acids in a weight ratio of (25-30): (1-3): (1-2) to obtain a premix 2; the raw material rich in ω-3 unsaturated fatty acids comprises fish oil, linseed oil, schizochytrium oil and Antarctic krill oil in a weight ratio of (30-50): (10-30): (5-10): (5-10); the premix 2 is mixed with the meat paste in a weight ratio of 1: (1-5), the water content is controlled to be 50%-60% and then mixed, and then extruded into particles and baked twice at 55°C-65°C and 80°C-90°C respectively to obtain the pet baked food.

[0035] Furthermore, the present invention provides baked pet food prepared by any of the above embodiments.

[0036] The beneficial effects of the present invention are: The present invention provides a low-temperature baked pet food that has good palatability, is rich in nutrition, can improve the health of pet hair and is safe to eat. While meeting the health and nutritional needs of pets, it adopts innovative production technology to ensure the high quality and safety of the product, providing an ideal food choice for pets. DETAILED DESCRIPTION

[0037] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme in the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. The parts in the following embodiments represent weight parts, and the unit is g or kg, etc.

[0038] If no specific techniques or conditions are specified in the examples, all are conventional methods or are carried out according to the techniques or conditions described in the literature in the field, or according to the product instructions. If no manufacturer is specified for the reagents and instruments used, all are conventional products that can be purchased through regular channels.

[0039] In the following embodiments, the vitamins are complex vitamin premixes, the brand of which is DSM Firmenich, wherein each kg of the vitamins contains 6,000,000 IU of vitamin A acetate in the form of retinol, 200,000 IU of vitamin D3, 30,000 IU of vitamin E in the form of α-tocopherol, 2,000 mg of vitamin B1, 2,000 mg of vitamin B2, 1,000 mg of vitamin B6, 30 mg of vitamin B12, 100 mg of biotin, 6,000 mg of pantothenic acid, 200 mg of folic acid, and 10,000 mg of niacinamide. The minerals are complex mineral premixes, the brand of which is DSM Firmenich, wherein each kg of the minerals contains 50,000 mg of iron, 6,000 mg of copper, 5,000 mg of manganese, 40,000 mg of zinc, and 100 mg of iodine.

[0040] Example

[0041] This embodiment provides a baked pet food, and the preparation method thereof is as follows: 1. Preparation of gelatinized starch

[0042] (1) Dough fermentation: 5 parts of milk powder, 4 parts of sugar, 72 parts of starch, 15 parts of fiber raw materials, 4 parts of bacterial enzyme complex and water are mixed to prepare dough, and the amount of water added is 50% of the dry weight; wherein the starch is a mixture of flour, potato flour, rice flour and oat flour in a weight ratio of 30:20:12:10; the fiber raw material is a mixture of carrot and cucumber in a weight ratio of 10:5 (the carrot and cucumber are pulverized into a slurry by a grinder); the bacterial enzyme complex contains yeast, Lactobacillus plantarum and Bacillus coagulans in a weight ratio of 1:4:1 (purchased from Henan Anmaicang Biotechnology Co., Ltd.); the bacterial enzyme complex also contains glucose oxidase (purchased from Henan Delin Biological Products Co., Ltd.), and the weight percentage of glucose oxidase in the bacterial enzyme complex is 4%. The dough is fermented at 35°C for 2 hours.

[0043] (2) Slurry preparation: The fermented dough is fed into a homogenizer, and the solid and water ratio is 1:4 at 25°C. The mixture is centrifuged at 1400 rpm (instantaneous treatment) to complete homogenization and form starch slurry.

[0044] (3) Heating gelatinization: The starch slurry is heated to 85°C. During the heating process, the starch granules gradually expand, and the amylose molecules begin to dissociate from the inside of the granules and dissolve in the water to form a viscous paste solution.

[0045] (4) Stirring: During the gelatinization process, stirring was continued at 200 rpm to ensure uniform gelatinization of the starch granules and prevent agglomeration of the starch granules. The gelatinization time was 1 h.

[0046] (5) Cooling: The gelatinized starch is naturally cooled at room temperature. During the cooling process, aging will occur, that is, the starch molecules will rearrange to form a more stable structure.

[0047] (6) Drying: The gelatinized starch paste is dried at 45 degrees for 8 hours to produce pregelatinized starch.

[0048] (7) Crushing and sieving: The dried pregelatinized starch is crushed and sieved through 80 mesh to obtain gelatinized starch.

[0049] (II) Thawing of Frozen Meat

[0050] Select frozen chicken breast, chicken breast rack, chicken liver and chilled salmon to remove large ice crystals or dirt, use 200-280 nanometer wavelength ultraviolet sterilization, and irradiate for 15 minutes. Then put the meat into sealed breathable bags, use a vacuum machine to exhaust the air in the bag to reduce the oxygen content. Fill nitrogen into the packaging bag through a mechanical pump to a state slightly higher than or equal to atmospheric pressure to keep it sealed. Place it in a cooling water machine, set the temperature to 15 degrees, and thaw it under running water for 6 hours. The core temperature is 0 ℃ as the thawing end point. After thawing, grind it into meat paste and mix it.

[0051] 3. Preparation of baked pet food

[0052] (1) 25 parts of gelatinized starch, 1 part of vitamins, 1 part of minerals, 0.5 parts of complex enzymes and 0.5 parts of complex organic acids were put into a mixer and mixed for 10 minutes to prepare premix 1; wherein the complex enzyme was prepared by mixing papain (pH 6.5, 50°C, purchased from Shaanxi Chenming Biotechnology Co., Ltd.), neutral protease (pH 7.0, 50°C, purchased from Jiangsu Baoshijia Biotechnology Co., Ltd.) and glutamine transaminase (purchased from Henan Zhuogu Biotechnology Co., Ltd.) in a weight ratio of 6:3:1; the complex organic acid was prepared by mixing citric acid, lactic acid and formic acid in a weight ratio of 3:1:1.

[0053] (2) 28 parts of premix 1, 2 parts of chicken oil and 1.5 parts of a raw material rich in ω-3 unsaturated fatty acids were put into a mixer and mixed for 10 minutes to prepare premix 2; wherein the raw material rich in ω-3 unsaturated fatty acids was prepared by mixing fish oil, linseed oil, Schizochytrium oil and Antarctic krill oil (all oils were purchased from Shaanxi Panier Biotechnology Co., Ltd.) in a weight ratio of 3:1:0.5:0.5.

[0054] (3) 30 parts of premix 2 and 70 parts of meat paste were put into a mixer and mixed until the water content reached 55%. The mixture was mixed for 10 minutes and then discharged. The pellets were then extruded and baked at 60°C for 3 hours and 80°C for 4 hours respectively to reduce the water content to less than 10%. After baking, the pellets were left to air at room temperature for 10 hours and then packaged to obtain baked pet food.

[0055] Comparative Example 1 (without gelatinization)

[0056] This comparative example provides a baked pet food, the preparation method of which is different from that of the embodiment only in that the raw materials in step (1) are not subjected to gelatinization.

[0057] Furthermore, the gelatinization degree of the gelatinized starch prepared in the embodiment and the comparative example was compared and tested, and the testing method was as follows: Sample pretreatment: Preparation of fully gelatinized sample solution: Weigh 0.5 g (accurate to 0.0001 g) of the sample of the example, place it in a 25 mL graduated test tube, add 15 mL of acetate buffer solution, shake well, and mark the liquid level. Heat in a 100 ° C water bath for 1 hour (shake 2 to 3 times during this time), take out, and cool to room temperature. Add buffer solution to the marked liquid level, mix well and set aside.

[0058] Preparation of the test sample solution: Weigh an appropriate amount of the sample of Comparative Example 1 (accurate to 0.0001 g) (the weight of the test sample and the fully gelatinized sample is ± 0.0002 g), place it in a 25 mL graduated test tube, add 15 mL of acetate buffer solution, mix well and set aside.

[0059] Preparation of reagent blank solution: Take a 25 mL graduated test tube, directly add 15 mL of acetate buffer solution, mix well and set aside.

[0060] Determination of gelatinization degree: Enzymatic hydrolysis: Take the prepared fully gelatinized sample solution, the sample solution to be tested and the reagent blank solution and add 1 mL of amylase solution respectively, shake well, keep warm in a (40±1)℃ water bath, shake once every 15 minutes, keep warm for 1 hour, and cool to room temperature for use.

[0061] Protein precipitation: Add 2 mL of zinc sulfate solution to the fully gelatinized sample solution, the sample solution to be tested, and the reagent blank solution after enzymatic hydrolysis, mix well, add 1 mL of 0.5 mol / L sodium hydroxide solution, dilute to 25 mL with water, mix well, filter or centrifuge at 8000 r / min for 5 min. Take the filtrate or supernatant for later use.

[0062] Accurately transfer 0.1 mL of each filtrate, place them in 25 mL colorimetric tubes, add 2 mL of colorimetric solution A (40 g of anhydrous sodium carbonate, 7.5 g of tartaric acid, 4.5 g of copper sulfate pentahydrate, dilute to 1000 mL with water after dissolution), and mix well. Heat in a boiling water bath for 6 min, add 2 mL of colorimetric solution B (40 g of sodium hydroxide, 70 g of molybdic acid, 10 g of sodium tungstate, boil for 20 min after dissolution, 250 mL of phosphoric acid, dilute to 1000 mL after cooling), continue heating for 2 min, immediately cool to room temperature with an ice water bath, dilute to 25 mL, and mix well. Zero with the reagent blank solution, and measure the absorbance of the test sample solution (Comparative Example 1) and the fully gelatinized sample solution (Example) at a wavelength of 420 nm.

[0063] The test results are shown in Table 1.

[0064] Table 1

[0065] Furthermore, the palatability of the baked pet food prepared in the embodiment and the comparative example was tested, and the testing method was as follows: The test was conducted using the internationally accepted palatability comparison test method, the "double bowl method". The specific operation was as follows: the test cats were given different cat food at the same time, with a pre-test period of 3 days and a test period of 4 days, and the daily food intake of each cat food was recorded. Before each feeding, the left and right positions of the two food bowls were adjusted to keep the distance between the two bowls at about 10 cm, so that the test animals could freely choose the daily diet in the two bowls.

[0066] The test results are shown in Table 2.

[0067] Table 2

[0068] Comparative Example 2

[0069] This comparative example provides a baked pet food, and the preparation method thereof is different from that of the embodiment only in that the frozen meat is thawed at room temperature.

[0070] Further, the volatile basic nitrogen and total bacterial count during the thawing process of the chicken breast of the embodiment and the comparative example were tested. The test method of volatile basic nitrogen was based on GB / T5009.44-2003, and the total bacterial count was tested using the GB 4789.2-2022 method. The results are shown in Table 3 below.

[0071] Table 3

[0072] It can be seen that the volatile basic nitrogen content of chicken breast after thawing at room temperature is 21.43 mg / 100 g, which exceeds the safety standard value of 15 mg / 100 g. The volatile basic nitrogen content of chicken breast after thawing in a nitrogen water bath is 9.65 mg / 100 g, which is within the safe range.

[0073] Comparative Example 3

[0074] This comparative example provides a baked pet food, the preparation method of which is different from that of the embodiment in that the complex enzyme is prepared by mixing trypsin (pH 7.8, 50°C), neutral protease (pH 7.0, 50°C) and glutaminase in a weight ratio of 6:3:1.

[0075] Furthermore, the effects of the baked pet food prepared in the embodiment and the comparative example on the health of pet hair were scored and tested, and the testing method was as follows: 16 healthy cats were selected and divided into two groups. One group was fed with the baked pet food of the embodiment and the other group was fed with the baked pet food of the comparative example daily. The cats were fed for 30 days in total and their hair was scored. The scoring criteria are shown in Table 4.

[0076] Table 4

[0077] According to the above standards, 8 scorers scored the hair of each cat individually. The results are shown in Table 5 below.

[0078] Table 5

[0079] It can be seen that the complex enzyme of the embodiment can promote the health of cat hair and enhance the hair gloss.

[0080] Comparative Example 4

[0081] This comparative example provides a baked pet food, the preparation method of which is different from that of the embodiment in that the composite organic acid is prepared by mixing fumaric acid, lactic acid and butyric acid in a weight ratio of 3:1:1.

[0082] Further, the rancidity and corruption process during the baking process of the embodiment and the comparative example was monitored, and the volatile basic nitrogen and the total bacteria count were tested. The test method of volatile basic nitrogen was based on GB / T5009.44-2003, and the total bacteria count was tested using the GB 4789.2-2022 method. The results are shown in Table 6 below.

[0083] Table 6

[0084] Furthermore, the organic acid combinations of the embodiment and the comparative example were respectively used, and the extruded particles were stacked in multiple layers during the baking process. The volatile basic nitrogen and endotoxin contents generated during the baking process were tested according to the above-mentioned test method. The results are shown in Table 7 below.

[0085] Table 7

[0086] It can be seen that different organic acid combinations have different regulatory effects on the production of volatile basic nitrogen in multi-layer stacking. The composite organic acid of the embodiment produces the least volatile basic nitrogen, and the core temperature is not lower than the baking temperature due to the multi-layer stacking, which does not affect the microbial reproduction and protein metabolism. The endotoxin production after multi-layer stacking is also less, which helps to improve the production efficiency.

[0087] Comparative Example 5

[0088] This comparative example provides a baked pet food, the preparation method of which is different from that of the embodiment in that the raw material rich in ω-3 unsaturated fatty acids is prepared by mixing peony seed oil, walnut oil, corn oil and linseed oil in a weight ratio of 3:1:0.5:0.5.

[0089] Furthermore, the effects of the baked pet food prepared in the embodiment and the comparative example on the health of pet hair were scored and tested, and the testing method was as follows: 16 healthy cats were selected and divided into two groups. One group was fed with the baked pet food of the embodiment and the other group was fed with the baked pet food of the comparative example daily. The cats were fed for 30 days in total and their hair was scored. The scoring criteria are shown in Table 8.

[0090] Table 8

[0091] According to the above standards, 8 scorers scored the hair of each cat individually. The results are shown in Table 9 below.

[0092] Table 9

[0093] It can be seen that the combination of the raw materials rich in ω-3 unsaturated fatty acids in the embodiments can significantly improve the health and gloss of cat hair.

[0094] Comparative Example 6

[0095] This comparative example provides a baked pet food, the preparation method of which is different from that of the embodiment in that: After being extruded into particles, the particles are directly baked at 80°C for 4 hours to reduce the moisture content to less than 10%. After baking, the particles are left to air at room temperature for 10 hours and then packaged to obtain baked pet food.

[0096] Furthermore, the small peptides and free amino acid contents in the baked pet food prepared in the embodiment and the comparative example were tested, and the testing method was based on GBT22492-2008. The test results are shown in Table 10 below.

[0097] Table 10

[0098] It can be seen that the double baking process of the embodiment is beneficial to promoting the decomposition of meat-derived protein, enhancing the nutritional properties of the product, and improving the nutritional value of the pet food.

[0099] Test example

[0100] In this test example, a cat random feeding test was conducted on the baked pet food prepared in the above examples and comparative examples, and the specific steps are as follows: 60 healthy cats were selected and randomly divided into 6 groups, with 10 cats in each group. The cats were fed with the baked pet food prepared in the above embodiment and the comparative example at the same time, and were allowed to eat and drink freely for 4 days. The first bite preference, average food intake, and average food intake rate were monitored.

[0101] The results are shown in Table 11 below.

[0102] Table 11

[0103] It can be seen that the baked pet food prepared in the embodiment is more popular with pet cats and has a very high acceptance rate.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing baked pet food, characterized in that: include: (1) Mixing milk powder, sugar, starch and fiber raw materials, bacterial enzyme complex and water to obtain dough for fermentation; homogenizing the fermented dough to obtain starch slurry; heating the starch slurry for gelatinization and stirring, and then cooling and drying to obtain gelatinized starch; The bacterial enzyme complex comprises yeast, Lactobacillus plantarum, Bacillus coagulans and glucose oxidase; The frozen meat was thawed in a nitrogen water bath and then ground into meat paste; (2) mixing the gelatinized starch, vitamins, minerals, complex enzymes, and complex organic acids to prepare a premix 1; The complex enzyme comprises papain, neutral protease and transglutaminase; The composite organic acid includes citric acid, lactic acid and formic acid; (3) The premix 1 is mixed with chicken fat and a raw material rich in ω-3 unsaturated fatty acids to obtain a premix 2; the premix 2 is mixed with the meat paste, the water content is controlled to be 50%-60%, and then the mixture is mixed, and then extruded into granules and baked twice at 55° C.-65° C. and 80° C.-90° C., respectively, to obtain the pet baked food; The ω-3 unsaturated fatty acid-rich raw materials include fish oil, flaxseed oil, Schizochytrium oil and Antarctic krill oil.

2. The preparation method according to claim 1, characterized in that: In the bacterial enzyme complex, the weight ratio of yeast, Lactobacillus plantarum and Bacillus coagulans is 1: (3-5): (0.8-1.2).

3. The preparation method according to claim 1, characterized in that: In the complex enzyme, the weight ratio of papain, neutral protease and transglutaminase is (5-7): (2-4):

1.

4. The preparation method according to claim 1, characterized in that: In the composite organic acid, the weight ratio of citric acid, lactic acid and formic acid is (3-5): (1-3): (1-2).

5. The preparation method according to claim 1, characterized in that: In the ω-3 unsaturated fatty acid-rich raw material, the weight ratio of fish oil, linseed oil, Schizochytrium oil and Antarctic krill oil is (30-50): (10-30): (5-10): (5-10).

6. The preparation method according to claim 1, characterized in that: The method for preparing the meat paste comprises: sterilizing the frozen meat with ultraviolet light and placing it in a sealed container filled with nitrogen, and then thawing the sealed container under running water at 12°C to 18°C ​​until the core temperature reaches 0°C.

7. The preparation method according to claim 1, characterized in that: The starch includes flour, potato flour, rice flour and oat flour; and / or, the fiber raw material includes carrots and cucumbers; and / or, the dough fermentation temperature is 30°C~37°C; and / or, the starch slurry is heated at 80°C~90°C; and / or, after cooling and drying, the starch is crushed and sieved to obtain gelatinized starch; and / or, the frozen meat includes chicken, chicken breast, chicken liver and fish.

8. The preparation method according to claim 1, characterized in that: The vitamins include vitamin A acetate, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, biotin, pantothenic acid, folic acid and niacinamide; and / or the minerals include iron, copper, manganese, zinc and iodine.

9. The preparation method according to claim 1, characterized in that: The pet baked food is prepared by baking twice until the moisture content is within 10%, and then leaving the mixture to dry at room temperature.

10. A baked pet food, characterized in that: It is prepared by the preparation method described in any one of claims 1 to 9.

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