Pet snack with blood sugar reducing effect and preparation method of pet snack

Abstract

The invention belongs to the technical field of pet foods, and particularly relates to a pet snack with a blood sugar reducing effect. The pet snack comprises the following raw materials in parts by weight: 30-35 parts of starch, 5-8 parts of pea protein, 35-40 parts of meat, 12-15 parts of glycerol, 8-10 parts of calcium carbonate, 1-3 parts of vegetable oil, 2-5 parts of fibers, 0.1-0.2 part of potassium sorbate, 2-5 parts of earthworm powder, 2-5 parts of moringa oleifera leaf protein peptide and 1-4 parts of guava extract. The earthworm powder, the moringa oleifera leaf protein peptide and the guava extract are combined for use, the postprandial blood sugar of the pets can be effectively reduced, the peak value of the postprandial blood sugar of the pets is effectively reduced, and therefore the risk that the pets have continuous hyperglycemia after meals is reduced, and harm to the body health of the pets is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of pet food, and in particular relates to a pet snack with blood sugar lowering effect and a preparation method thereof. Background Art

[0002] At present, pets have become important companions and psychological support for people. Therefore, owners pay special attention to the health of their pets when raising them. Among them, blood sugar level is an indicator that owners need to pay special attention to. When the blood sugar level of a pet remains high, the sugar in the body will combine with the amino-containing proteins in the body to form Amaderi products (products of protein glycosylation). After dehydration, coagulation, fragmentation, oxidation or cyclization, these Amaderi products will become advanced glycosylation end products (AGE), which are irreversible once they become AGE. AGE can cause many complications, such as skin itching, peripheral neuropathy, retinal degenerative changes, etc.

[0003] The main causes of high blood sugar are physiological reasons, drug reasons and disease reasons. Among them, physiological reasons include eating. At present, pets get extra snacks in addition to regular meals, which may cause the pet's blood sugar to remain high, thus causing harm to the pet's health. Summary of the invention

[0004] The present invention aims to provide a pet snack with blood sugar lowering effect, so as to reduce the blood sugar level of the pet after a meal.

[0005] In order to achieve the above-mentioned purpose, the scheme of the present invention is: a pet snack with blood sugar lowering effect, the raw materials of the pet snack include the following components by weight: 30-35 parts of starch, 5-8 parts of pea protein, 35-40 parts of meat, 12-15 parts of glycerin, 8-10 parts of calcium carbonate, 1-3 parts of vegetable oil, 2-5 parts of fiber, 0.1-0.2 parts of potassium sorbate, 2-5 parts of earthworm powder, 2-5 parts of Moringa leaf protein peptide, and 1-4 parts of guava extract.

[0006] The working principle and beneficial effects of this solution are: earthworm powder contains earthworm protein. In this solution, the combination of earthworm powder, moringa leaf protein peptide and guava extract can effectively reduce the pet's postprandial blood sugar. The peak value of the pet's postprandial blood sugar is effectively reduced, thereby reducing the risk of persistent high blood sugar after meals, and further reducing the harm to the pet's health.

[0007] Optionally, the raw materials of the pet snack include the following components by weight: 30 parts of starch, 5 parts of pea protein, 35 parts of meat, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of fiber, 0.1 parts of potassium sorbate, 3 parts of earthworm powder, 3 parts of Moringa leaf protein peptide, and 2 parts of guava extract.

[0008] Optionally, the starch is one or more of corn starch, sweet potato starch, wheat starch, tapioca starch and potato starch.

[0009] Optionally, the meat is one or more of chicken, beef, duck, pork and mutton.

[0010] Optionally, the fiber is one or more of crude fiber, hydroxypropyl methylcellulose, xanthan gum, carrageenan, konjac gum and guar gum.

[0011] The present invention also provides a method for preparing pet snacks with blood sugar lowering effect, comprising the following steps:

[0012] S1, weigh each raw material for use;

[0013] S2, mixing the raw materials weighed in step S1 uniformly to obtain a mixture, and then shaping the mixture by extrusion / injection molding to obtain a semi-finished product;

[0014] S3, baking the semi-finished product obtained in step S2 at 110-130°C for 10 min, and then baking at 55-60°C for 6-10 h;

[0015] S4, cooling the product baked in step S3 and then packaging it to obtain a final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The following is a graph showing changes in blood sugar levels after meals in various embodiments and comparative examples of the present invention. DETAILED DESCRIPTION

[0017] The following is an explanation of the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0018] Example 1

[0019] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0020] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 3 parts of earthworm powder, 3 parts of Moringa leaf protein peptide, 2 parts of guava extract, wherein the crude fiber is wheat bran.

[0021] The preparation method of the pet snack comprises the following steps:

[0022] 1) Weigh each raw material according to the above formula;

[0023] 2) uniformly mixing the raw materials weighed in step 1) to obtain a mixture, and then shaping the mixture by extrusion / injection molding to obtain a semi-finished product;

[0024] 3) baking the semi-finished product in step 2) at 110° C. for 10 min to set the shape, and then placing it in an oven and baking it at 55° C. for 6-10 h until it is dry;

[0025] 4) Cooling the product baked in step 3) and then packaging it to obtain a final product.

[0026] Example 2

[0027] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0028] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 2 parts of earthworm powder, 2 parts of Moringa leaf protein peptide, 1 part of guava extract, wherein the crude fiber is wheat bran.

[0029] The method for preparing the pet snacks in this embodiment is the same as the method for preparing the pet snacks in Embodiment 1, and will not be described in detail here.

[0030] Example 3

[0031] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0032] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 5 parts of earthworm powder, 5 parts of Moringa leaf protein peptide, 4 parts of guava extract, wherein the crude fiber is wheat bran.

[0033] The method for preparing the pet snacks in this embodiment is the same as the method for preparing the pet snacks in Embodiment 1, and will not be described in detail here.

[0034] Example 4

[0035] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0036] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 2 parts of earthworm powder, 2 parts of Moringa leaf protein peptide, 4 parts of guava extract, wherein the crude fiber is wheat bran.

[0037] The method for preparing pet snacks in this embodiment is the same as the method for preparing pet snacks in Example 1, and will not be repeated here.

[0038] Example 5

[0039] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0040] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 5 parts of earthworm powder, 2 parts of Moringa leaf protein peptide, 1 part of guava extract, wherein the crude fiber is wheat bran.

[0041] The method for preparing the pet snacks in this embodiment is the same as the method for preparing the pet snacks in Embodiment 1, and will not be described in detail here.

[0042] Example 6

[0043] This embodiment provides a pet snack with blood sugar lowering effect. The raw materials of the pet snack include the following components by weight:

[0044] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 parts of potassium sorbate, 2 parts of earthworm powder, 5 parts of Moringa leaf protein peptide, 1 part of guava extract, wherein the crude fiber is wheat bran.

[0045] The method for preparing the pet snacks in this embodiment is the same as the method for preparing the pet snacks in Embodiment 1, and will not be described in detail here.

[0046] Comparative Example 1

[0047] This comparative example provides a pet snack, and the raw materials of the pet snack include the following components in parts by weight:

[0048] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerol, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, and 0.1 part of potassium sorbate, wherein the crude fiber is wheat bran.

[0049] The preparation method of the pet snacks in this comparative example is the same as the preparation method of the pet snacks in Example 1, and will not be repeated here.

[0050] Comparative Example 2

[0051] This comparative example provides a pet snack, and the raw materials of the pet snack include the following components in parts by weight:

[0052] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerol, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 part of potassium sorbate, 8 parts of Moringa leaf protein peptide, wherein the crude fiber is wheat bran.

[0053] The preparation method of the pet snacks in this comparative example is the same as the preparation method of the pet snacks in Example 1, and will not be repeated here.

[0054] Comparative Example 3

[0055] This comparative example provides a pet snack, and the raw materials of the pet snack include the following components in parts by weight:

[0056] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerol, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 part of potassium sorbate, and 8 parts of earthworm powder, wherein the crude fiber is wheat bran.

[0057] The preparation method of the pet snacks in this comparative example is the same as the preparation method of the pet snacks in Example 1, and will not be repeated here.

[0058] Comparative Example 4

[0059] This comparative example provides a pet snack, and the raw materials of the pet snack include the following components in parts by weight:

[0060] 30 parts of corn starch, 5 parts of pea protein, 35 parts of chicken, 12 parts of glycerol, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of crude fiber, 0.1 part of potassium sorbate, and 8 parts of guava extract, wherein the crude fiber is wheat bran.

[0061] The preparation method of the pet snacks in this comparative example is the same as the preparation method of the pet snacks in Example 1, and will not be repeated here.

[0062] Application Examples

[0063] 50 healthy adult beagle dogs were recruited and randomly divided into 10 groups, with 5 dogs in each group. The pet snacks in Examples 1-6 and Comparative Examples 1-4 were fed to the corresponding groups of beagle dogs, and the blood glucose levels of the beagle dogs were measured at regular intervals. The measurement results are shown in Table 1. The changes in blood glucose levels of the beagle dogs in each group are shown in Table 1. Figure 1 The area under the blood glucose curve of each group is shown in Table 2.

[0064] Table 1 Blood glucose measurement results of beagle dogs in each group

[0065]

[0066] Table 2 Area under the blood glucose curve of each group

[0067]

[0068] As shown in Table 1, the postprandial blood glucose peak of Comparative Examples 1-4 occurs at 60 minutes after the meal, while the postprandial blood glucose peak of Examples 1-6 occurs at 90 minutes. Moreover, the postprandial blood glucose peak of Examples 1-6 is significantly lower than that of Comparative Examples 1-4, especially the postprandial blood glucose peak of Example 1, which is reduced by about 22.9%, 17.9%, 17.2%, and 15.5% respectively compared with Comparative Examples 1, 2, 3, and 4. This shows that compared with the use of earthworm powder, Moringa leaf protein peptide, and guava extract alone, the combined use of the three in the present invention can achieve a significant hypoglycemic effect.

[0069] In addition, it can be seen from Table 2 that the AUCs of Examples 1-6 are all less than the AUCs of Comparative Examples 1-4, especially the AUC of Example 1 is significantly less than that of Comparative Examples 1-4, specifically, the AUC of Example 1 is reduced by about 14.7%, 11.7%, 11.4%, and 10.0% respectively compared with Comparative Examples 1, 2, 3, and 4. It can be seen that the present invention has a significant overall hypoglycemic effect, especially when the weight ratio of earthworm powder, Moringa leaf protein peptide, and guava extract is 3:3:2, the overall hypoglycemic effect is more significant.

[0070] The above are only embodiments of the present invention. The invention is not limited to the fields involved in this implementation case. The common sense such as the known specific structures and characteristics in the scheme is not described in detail here. The ordinary technicians in the relevant field know all the common technical knowledge in the technical field to which the invention belongs before the application date or priority date, can obtain all the existing technologies in the field, and have the ability to apply the conventional experimental means before that date. The ordinary technicians in the relevant field can improve and implement this scheme in combination with their own abilities under the enlightenment given by this application. Some typical known structures or known methods should not become obstacles for ordinary technicians in the relevant field to implement this application. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several deformations and improvements can be made, which should also be regarded as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the practicality of the present invention. The protection scope required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to explain the content of the claims.

Claims

1. A pet snack with blood sugar lowering effect, characterized in that: The raw materials of the pet snack include the following components by weight: 30-35 parts of starch, 5-8 parts of pea protein, 35-40 parts of meat, 12-15 parts of glycerin, 8-10 parts of calcium carbonate, 1-3 parts of vegetable oil, 2-5 parts of fiber, 0.1-0.2 parts of potassium sorbate, 2-5 parts of earthworm powder, 2-5 parts of moringa leaf protein peptide, and 1-4 parts of guava extract.

2. The pet snack with blood sugar lowering effect according to claim 1, characterized in that: The raw materials of the pet snack include the following components by weight: 30 parts of starch, 5 parts of pea protein, 35 parts of meat, 12 parts of glycerin, 8 parts of calcium carbonate, 1 part of vegetable oil, 2 parts of fiber, 0.1 parts of potassium sorbate, 3 parts of earthworm powder, 3 parts of moringa leaf protein peptide, and 2 parts of guava extract.

3. The pet snack with blood sugar lowering effect according to claim 1, characterized in that: The starch is one or more of corn starch, sweet potato starch, wheat starch, tapioca starch and potato starch.

4. The pet snack with blood sugar lowering effect according to claim 1, characterized in that: The meat is one or more of chicken, beef, duck, pork and mutton.

5. The pet snack with blood sugar lowering effect according to claim 1, characterized in that: The fiber is one or more of crude fiber, hydroxypropyl methylcellulose, xanthan gum, carrageenan, konjac gum and guar gum.

6. The method for preparing the pet snack with blood sugar lowering effect according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1, weigh each raw material for use; S2, mixing the raw materials weighed in step S1 uniformly to obtain a mixture, and then shaping the mixture by extrusion / injection molding to obtain a semi-finished product; S3, baking the semi-finished product obtained in step S2 at 110-130°C for 10 min, and then baking at 55-60°C for 6-10 h; S4, cooling the product baked in step S3 and then packaging it to obtain a final product.

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