Plant-microbial protein based wet food for pets and preparation method of plant-microbial protein based wet food
By improving the combination of soybean brushed protein and Saccharomyces cerevisiae cell wall, combined with the technology of SPI and PPI complex and TG enzyme cross-linking, the shortcomings of plant-based pet foods in terms of flavor and texture characteristics are solved, and higher palatability and Water-held, providing an effective alternative to meat ingredients.
Patent Information
- Application Number
- CN202411804778.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-02-11
AI Technical Summary
Existing plant-based pet foods have shortcomings in flavor and texture characteristics, which are difficult to meet pets' olfactory and taste needs. At the same time, the shortage of meat resources urgently requires alternative protein solutions.
Modified soy brushed protein and Saccharomyces cerevisiae cell wall are used as the main raw materials, and the protein composition and texture characteristics are improved through SPI complex and PPI cross-linking through TG enzymes, and palatability is improved through ultra-high pressure treatment and emulsification technology.
The improved soy brushed protein has better flavor and texture characteristics, improves the palatability and water-sustaining nature of plant-based pet foods, and can more effectively replace meat raw materials and provide rich and balanced nutrition.
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Figure BDA0005178919710000091
Abstract
Description
Technical Field
[0001] The invention belongs to the field of pet food, and relates to pet wet food, and in particular to a plant-microorganism protein-based pet wet food and a preparation method thereof. Background Art
[0002] As people pay more and more attention to the health of pets, the pet food industry is also developing rapidly. However, with the rapid growth of the world's population, people's consumption of meat protein is also increasing, which has led to problems such as meat resource shortages. Therefore, it is urgent to find alternative proteins to meet the nutritional needs of pets.
[0003] Soy protein is a new type of protein raw material produced by twin-screw extrusion technology with undenatured defatted soybean meal and soy protein isolate (SPI) as the main raw materials. It is often used as a substitute for meat. Plant-based protein food is widely valued because it is not affected by avian influenza and is more conducive to environmental protection and sustainable development. Although it can achieve a highly similar appearance and texture, for dogs and cats with a more acute sense of smell, this is not a food source they like. Moreover, as the main source of protein in plant-based products, soy protein has a certain gap in gel and other aspects compared with animal protein. Therefore, further improving the flavor and texture characteristics of soy protein is an urgent need for the application of soy protein in pet food processing products.
[0004] Microbial protein has attracted wide attention due to its high production efficiency and strong environmental sustainability. The cell wall of brewer's yeast is a microbial product obtained by fermentation, hydrolysis and fragmentation of brewer's yeast. It has the advantages of being easy to digest, rich in nutrition, comprehensive in amino acid types, and sustainable in production. Therefore, it is of great significance to add brewer's yeast cell wall to pet canned food to partially replace meat raw materials. Summary of the invention
[0005] In view of the deficiencies in the above-mentioned prior art, the present invention provides a plant-microorganism protein-based pet wet food, which uses plant-based protein as the main protein source and is combined with brewer's yeast cell walls, thereby being able to provide rich and balanced nutrition for pets and improving the palatability of plant-based pet food.
[0006] The specific technical solutions are as follows:
[0007] One of the purposes of the present invention is to provide a plant-microorganism protein-based pet wet food, wherein the raw materials thereof include the following components by weight: 20 to 40 parts of meat raw materials, 10 to 20 parts of improved soy fiber protein, 1 to 10 parts of brewer's yeast cell walls, and 20 to 60 parts of water;
[0008] The improved soybean protein is obtained by uniformly mixing soybean protein isolate powder, pea protein isolate powder (PeaProtein Isolate, PPI) and TG enzyme and then screw extruding; the mass ratio of soybean protein isolate powder to pea protein isolate powder is (1-3):1.
[0009] The present invention improves the soy protein, which can provide a texture similar to that of meat ingredients in pet food, and effectively improves the palatability of pet wet food with plant-based protein as the main protein source. The improved soy protein has better flavor (reduced beany smell) and better chewiness and tear strength than ordinary soy protein. The improved soy protein is compounded with SPI (soy protein isolate) and PPI (pea protein isolate) to obtain a richer protein composition, and the texture of the product is improved by cross-linking with TG enzyme.
[0010] Furthermore, the dosage of TG enzyme is preferably 30 to 240 U / g based on the total mass of the soy protein isolate powder and the pea protein isolate powder.
[0011] Furthermore, the process parameters of the screw extrusion preferably include: the screw speed of the screw extruder is 150 to 400 r·min -1 The barrel temperatures from the first zone to the sixth zone are 15-35°C, 50-70°C, 80-95°C, 115-130°C, 145-160°C, and 115-130°C respectively.
[0012] Furthermore, the process parameters of screw extrusion preferably include: the temperature of the cooling sleeve is maintained at 70-90°C.
[0013] Furthermore, the process parameters of screw extrusion also include: feed rate of 5 to 150 kg·h -1 ; At the same time, 5~40kg·h -1 Water is delivered at a rate such that the final moisture content is 10wt% to 40wt%.
[0014] Furthermore, the raw materials of the pet wet food preferably also include one or more of cereal raw materials, fruits and vegetables, and nutritional elements.
[0015] Furthermore, the raw materials of the pet wet food preferably also include 1 to 10 parts of cereal raw materials in terms of weight.
[0016] Furthermore, the raw materials of the pet wet food preferably also include 1 to 10 parts of fruits and vegetables in terms of weight.
[0017] Furthermore, the raw materials of the pet wet food preferably also include 1 to 5 parts of nutritional elements in terms of weight.
[0018] The cereal raw material is preferably one or more of soy protein isolate, pea protein, gluten, wheat hydrolyzed protein, modified starch, corn starch and wheat flour.
[0019] Among them, the fruits and vegetables are preferably one or more of potatoes, pumpkins, purple sweet potatoes, sweet potatoes, carrots, cabbage, tomatoes, peas, broccoli, peas, konjac, chickpeas, zucchini, cabbage, apples, pears, blueberries, cranberries, and wolfberries.
[0020] Among them, the nutrient elements are preferably one or more of sodium chloride, rosemary extract, bone meal, chicken fat, salmon oil, linseed oil, peanut oil, sunflower oil, seaweed powder, lecithin, calcium sulfate, phosphorus, potassium, magnesium, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, choline chloride, vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, folic acid, and calcium phosphate, and can also be complex nutrients including complex vitamins and complex minerals.
[0021] Furthermore, the meat raw material is preferably fresh meat.
[0022] The fresh meat is preferably one or more of chicken, duck, beef, pork, mutton, fish and animal offal.
[0023] The second object of the present invention is to provide a method for preparing the above-mentioned plant-microorganism protein-based pet wet food, which comprises the following steps:
[0024] (1) crushing the modified soybean protein and then mixing it with brewer's yeast cell wall powder to obtain a mixture; adding water to the mixture to obtain a mixed solution, so that a large amount of powder is suspended in the water; subjecting the mixed solution to ultrahigh pressure treatment to obtain material A; and crushing the meat raw material to obtain material B;
[0025] (2) mixing material A, material B, and other raw materials except fruits and vegetables and emulsifying them;
[0026] (3) filling and sealing the material obtained in step (2) to obtain a canned product;
[0027] (4) sterilizing the canned product obtained in step (3) at high temperature.
[0028] In the above preparation method, ultra-high pressure is used to achieve secondary modification of soybean fibrous protein, which has a higher degree of compatibility with the meat raw materials; the particle size of the emulsion obtained by emulsification is more evenly distributed, which imparts good palatability, promotes the extension of the secondary structure of the protein, exposes internal hydrophobic bonds and binding sites, and greatly improves water retention.
[0029] Furthermore, in step (1), the ultrahigh pressure treatment conditions are preferably a treatment pressure of 100 to 500 MPa and a treatment time of 2 to 15 minutes.
[0030] Furthermore, in step (1): in the mixed solution, the mass ratio of the mixture to water is 1:(5-20). During the ultrahigh pressure treatment, water is used as the pressure transmission medium, and the sample is completely immersed in water.
[0031] Furthermore, in step (1): the mixed liquid is sealed into a polyethylene bag, and then placed into a high-pressure chamber of an ultra-high pressure equipment for ultra-high pressure treatment.
[0032] Furthermore, in step (1): the crushed soy fiber protein is passed through a 20-100 mesh sieve.
[0033] Furthermore, in step (2): it also includes adding fruits and vegetables to the emulsified material and performing vacuum stirring. Specifically, the vacuum degree during vacuum stirring is preferably 0.065-0.09 MPa, and the stirring time is preferably 30-90 seconds. Specifically, the fruits and vegetables are cut into pieces in advance.
[0034] Furthermore, in step (2): preferably, material A, material B, and other raw materials except fruits and vegetables are mixed, stirred first, and then emulsified. Specifically, the stirring condition is preferably 30-90 r / min for 2-5 min.
[0035] Furthermore, in step (4), the high temperature sterilization condition is preferably 115-121° C. for 30-70 min.
[0036] The beneficial effects of the present invention are as follows:
[0037] The improved soy fibrous protein is added to the pet wet food formula of the present invention, which has better flavor (reduced beany smell) and better texture characteristics than ordinary soy fibrous protein; in terms of texture, the chewiness and tear strength are better. SPI (soy protein isolate) and PPI (pea protein isolate) are compounded to obtain a richer protein composition. Under the coordination of appropriate screw extrusion parameters, the functionality after the first modification is improved by TG enzyme cross-linking.
[0038] In the preparation of pet wet food, ultra-high pressure treatment can achieve secondary modification of soy protein, which has a higher degree of compatibility with meat raw materials; it can promote the extension of the secondary structure of the protein, expose internal hydrophobic bonds and binding sites, enhance the water holding capacity of the product, increase the compatibility with meat raw materials, and improve the product yield.
[0039] The cell wall of brewer's yeast contains not only high-quality protein, but also a variety of essential amino acids and trace elements. The cell wall of brewer's yeast contributes a good source of flavor, improves the palatability of plant-based pet food, and provides a technical solution for reference for replacing animal-based protein. DETAILED DESCRIPTION
[0040] The principles and features of the present invention are described below in conjunction with examples. The examples are only used to explain the present invention and are not used to limit the scope of the present invention.
[0041] In a specific embodiment: the soy protein isolate powder is 80 mesh and has a protein content of 85wt%; the pea protein isolate powder is 80 mesh and has a protein content of 80wt%.
[0042] Example 1
[0043] A plant-microorganism protein-based pet wet food, whose raw materials are composed of the following components by weight: 25 parts of fresh chicken breast, 20 parts of improved soy fibrous protein, 5 parts of brewer's yeast cell wall, 5 parts of wheat flour, 3 parts of carrots, 2 parts of complex nutrients, and 40 parts of water.
[0044] Wherein, the compound nutrients include compound vitamins and compound minerals.
[0045] The steps of preparing the above-mentioned pet wet food are as follows:
[0046] S1. Preparation of improved soybean fibroin:
[0047] (1) Premixing soy protein isolate powder, pea protein isolate powder and TG enzyme; wherein the mass ratio of soy protein isolate powder to pea protein isolate powder is 2:1, and the amount of TG enzyme used is 120 U / g based on the total mass of soy protein isolate powder and pea protein isolate powder.
[0048] (2) The material obtained in step S1(1) is screw extruded. The material obtained in step S1(1) (dry basis) is 9 kg·h -1 The constant rate of 9kg·h -1 The water is delivered at a rate of 18 wt% to 22 wt% at the end. The parameters of the screw extruder are: screw speed 160 r·min -1 The barrel temperature from the first zone to the sixth zone is 25℃, 60℃, 90℃, 120℃, 150℃, and 120℃ respectively; the cooling sleeve temperature is maintained at 80±5℃; after the extrusion is stable, the sample is collected to obtain the improved soybean fibrous protein. After the sample is cooled to room temperature, it is packaged and stored at -20℃ for later use.
[0049] S2. Preparation of pet wet food:
[0050] (1) At room temperature, the improved soy fibrous protein obtained in step S1 is crushed and passed through a 60-mesh sieve, and then mixed with 60-mesh brewer's yeast cell wall powder to obtain a mixture; water is added to the mixture to obtain a mixed solution; in the mixed solution, the mass ratio of the mixture to water is 1:11.5; the mixed solution is sealed and packed into a polyethylene bag; the packaged mixed solution is placed in a high-pressure chamber of an ultra-high pressure device at room temperature, the treatment pressure is set to 400 MPa, and the treatment is performed for 6 minutes to obtain material A; fresh chicken breast is taken, cut into pieces using a dicing machine, and then ground using a coarse grinder to obtain material B; carrots are cut into pieces;
[0051] (2) After preliminarily mixing material A, material B, wheat flour, compound nutrients and water, stir at 60 r / min for 3 min using a side-entry mixer equipped with a frame stirrer; then emulsify using a horizontal emulsifier. Add carrot pieces to the emulsified material, and perform vacuum stirring. When the vacuum degree reaches 0.085 MPa, start timed stirring, and the stirring time is 40 s.
[0052] (3) quantitatively filling and sealing the material obtained in step (2) to obtain a canned product.
[0053] (4) The canned product obtained in step (3) is placed in a steam pressure sterilizer and treated at 121° C. for 60 min.
[0054] Embodiment 2-3
[0055] Referring to Example 1, the difference from Example 1 is that in step S1(1), the mass ratios of soy protein isolate powder and pea protein isolate powder are 1:1 and 1.5:1 respectively.
[0056] Other technical features are the same as those of Example 1.
[0057] Embodiments 4 to 8
[0058] Referring to Example 1, the difference from Example 1 is that in step S1(1), the amounts of TG enzyme used are 30 U / g, 60 U / g, 90 U / g, 180 U / g and 240 U / g, respectively, based on the total mass of soy protein isolate powder and pea protein isolate powder.
[0059] Other technical features are the same as those of Example 1.
[0060] Comparative Example 1
[0061] Referring to Example 1, the difference from Example 1 is that in step S1(1), TG enzyme is not used.
[0062] Other technical features are the same as those of Example 1.
[0063] Comparative Example 2
[0064] Referring to Example 1, the difference from Example 1 is that in step S1(1), an equal amount of soy protein isolate powder is replaced by pea protein isolate powder.
[0065] Comparative Example 3
[0066] Referring to Example 1, the difference from Example 1 is that: the preparation of the modified soybean fibrous protein in step S1 is not performed; in step S2 (1), an equal amount of the modified soybean fibrous protein is replaced by soybean fibrous protein (commercially available).
[0067] Comparative Example 4
[0068] Referring to Example 1, the difference from Example 1 is that the preparation of improved soybean fibrous protein in step S1 is not performed; and in step S2 (1), soybean fibrous protein is not used.
[0069] Comparative Example 5
[0070] Referring to Example 1, the difference from Example 1 is that in step S2(1), no ultrahigh pressure treatment is performed, and the mixed liquid is material A.
[0071] Test 1
[0072] The water holding capacity and texture of the improved soybean fibrous protein prepared in step S1(1) of each embodiment and comparative examples 1-2 and the soybean fibrous protein used in comparative example 3 were tested. The results are shown in Table 1.
[0073] Water holding capacity detection method: Referring to the water holding capacity detection method in the paper entitled "The Effect of Food Glue on Water Holding Capacity and Water Activity of Reconstituted Meat" published by Zhang Ke et al., the water holding capacity of plant protein meat was measured after slight improvement. The specific steps are: fully rehydrate the plant fibrous protein, drain the surface water after rehydration, weigh the mass, record it as M1, and use a texture analyzer to perform an extrusion test. The speed before and after the test is 60mm / min, the extrusion speed is 30mm / min, the extrusion ratio is 30%, and the water is removed and weighed after extrusion, record it as M2. The water holding capacity is M2 / M1.
[0074] Determination of texture characteristics: Take a piece of plant fibrous protein and rehydrate it at 28℃ for 30 minutes. After draining the surface water at room temperature, use a cylindrical sampler to take a cylinder with a diameter of 1.0cm and a height of 1.5cm in the middle part, and use a texture analyzer to determine its hardness and chewiness index. The texture analyzer probe is P / 35, and the parameters are: the speed before, during and after the test is 1.0mm / s, and the deformation is 75%. The instrument directly reads the relevant values.
[0075] Table 1 Water holding capacity and texture test results of each embodiment and comparative example
[0076]
[0077]
[0078] The test results confirm that the improved soybean fibrous protein prepared by the present invention (especially Example 1) is superior to the comparative examples in terms of water holding capacity, chewiness and hardness.
[0079] Test 2
[0080] The pet wet food products obtained in Example 1 and Comparative Examples 1 to 5 were subjected to palatability tests, and the results are shown in Table 2. Test location: pet testing base, conducted in an environment familiar to the pets in cooperation with feeding personnel. Test animals: 30 dogs, all healthy adult dogs aged 1 to 5 years old, including poodles, Bichon Frise, Corgi, Schnauzer, Chinese dog, and Pomeranian. Test method: single bowl test method, 1 can / dog, record the acceptance rate and average feeding rate. The test groups include Example 1 and Comparative Examples 1 to 5, and each test group is tested for 1 day.
[0081] Acceptance rate = (number of cats whose food intake exceeds 25%) / (total number of cats) × 100%
[0082] Average feed intake rate = (total feed intake) / (total feed intake) × 100%
[0083] Table 2 Palatability test results of Example 1 and Comparative Example
[0084] Experimental Group Acceptance Rate Average feed intake Example 1 100.00％ 100％ Comparative Example 1 90.00％ 98％ Comparative Example 2 90.00％ 95％ Comparative Example 3 83.33％ 90％ Comparative Example 4 90.00％ 98％ Comparative Example 5 86.67％ 90％
[0085] The test results show that the acceptance rate and average feeding rate of the wet pet food product of the present invention are significantly better than those of the comparative examples.
[0086] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A plant-microbial protein-based pet wet food, characterized in that: The raw materials include the following components by weight: 20-40 parts of meat raw materials, 10-20 parts of improved soybean fibrous protein, 1-10 parts of brewer's yeast cell wall, and 20-60 parts of water; The improved soybean protein is obtained by uniformly mixing soybean protein isolate powder, pea protein isolate powder and TG enzyme and then screw extruding; the mass ratio of soybean protein isolate powder to pea protein isolate powder is (1-3):
1.
2. The pet wet food according to claim 1, characterized in that: The dosage of TG enzyme is 30-240 U / g based on the total mass of soy protein isolate powder and pea protein isolate powder.
3. The wet pet food according to claim 1 or 2, characterized in that: The process parameters of screw extrusion include: the screw speed of the screw extruder is 150~400r·min -1 The barrel temperatures from the first zone to the sixth zone are 15-35°C, 50-70°C, 80-95°C, 115-130°C, 145-160°C, and 115-130°C respectively.
4. The wet pet food according to claim 1 or 2, characterized in that: Its raw materials also include one or more of cereal raw materials, fruits and vegetables, and nutritional elements.
5. The pet wet food according to claim 4, characterized in that: The cereal raw material is one or more of soy protein isolate, pea protein, gluten, wheat hydrolyzed protein, modified starch, corn starch, and wheat flour; The fruits and vegetables are one or more of potatoes, pumpkins, purple sweet potatoes, sweet potatoes, carrots, cabbages, tomatoes, peas, broccoli, peas, konjac, chickpeas, zucchini, cabbage, apples, pears, blueberries, cranberries, and wolfberries; The nutrient elements are one or more of sodium chloride, rosemary extract, bone meal, chicken fat, salmon oil, linseed oil, peanut oil, sunflower seed oil, seaweed powder, lecithin, calcium sulfate, phosphorus, potassium, magnesium, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, choline chloride, vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, folic acid, and calcium phosphate.
6. The wet pet food according to claim 1 or 2, characterized in that: The meat raw material is fresh meat; The fresh meat is one or more of chicken, duck, beef, pork, mutton, fish and animal offal.
7. A method for preparing pet wet food according to any one of claims 1 to 6, characterized in that: The steps include: (1) Crush the modified soybean protein and then mix it with brewer's yeast cell wall powder to obtain a mixture; add water to the mixture to obtain a mixed solution; subject the mixed solution to ultrahigh pressure treatment to obtain material A; and grind the meat raw material to obtain material B; (2) mixing material A, material B, and other raw materials except fruits and vegetables and emulsifying them; (3) filling and sealing the material obtained in step (2) to obtain a canned product; (4) sterilizing the canned product obtained in step (3) at high temperature.
8. The preparation method according to claim 7, characterized in that: In step (1), the ultrahigh pressure treatment conditions are a treatment pressure of 100 to 500 MPa and a treatment time of 2 to 15 minutes.
9. The preparation method according to claim 7, characterized in that: In step (1): in the mixed solution, the mass ratio of the mixture to water is 1:(5-20).
10. The preparation method according to claim 7, characterized in that: Step (2) also includes adding fruits and vegetables to the emulsified material and performing vacuum stirring treatment.