A low-sugar, low-salt biscuit for horses and its processing technology

Abstract

This invention relates to a low-sugar, low-salt horse feed biscuit and its processing technology, belonging to the field of animal feed technology. The low-sugar, low-salt horse feed biscuit of this invention is composed of oats, broccoli, celery, carrots, bananas, soybeans, asparagus, hay, flaxseed meal, eggs, and vanilla powder. This invention utilizes optimized raw materials to reduce the sugar and salt content of the biscuits and combines baking with freeze-drying processes, preserving the unique aroma and taste of the biscuits while avoiding the loss of nutrients and extending the shelf life of the biscuits.

Description

Technical Field

[0001] This invention belongs to the field of animal feed technology, specifically relating to a low-sugar, low-salt biscuit for horses and its processing technology. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] With increasing attention paid to equine health, equine diet has become a key research focus. Traditional equine feed may contain excessive sugar and salt, which is detrimental to equine health. Therefore, developing a low-sugar, low-salt equine biscuit is of significant practical importance.

[0004] Traditional horse feed often contains high levels of sugar and salt. High-sugar feed can lead to health problems in horses, such as obesity and diabetes. High-salt feed can cause high blood pressure and kidney disease. In addition, traditional horse feed may be inadequate in terms of palatability and nutritional composition, failing to meet the specific needs of horses.

[0005] Low-sugar, low-salt diets have significant effects on equine health, including but not limited to the following: (1) Reduced disease risk: Low-sugar, low-salt diets can reduce the risk of obesity, diabetes, hypertension, kidney disease, etc. in horses. These diseases not only affect the health and lifespan of horses, but also increase feeding costs and medical expenses. (2) Maintaining bodily functions: Horses need appropriate amounts of sugar and salt to maintain normal bodily functions, but excessive intake can burden the body. Low-sugar, low-salt diets can ensure that horses get enough nutrition while avoiding the adverse effects of excessive sugar and salt on the body. (3) Improved athletic performance: For horses participating in competitions or undergoing high-intensity training, low-sugar, low-salt diets can improve their athletic performance and endurance. Reducing sugar and salt intake can reduce the burden on the horse's body, making them more relaxed and comfortable during exercise.

[0006] Patent CN212488302U discloses a horse feed snack, which includes a biscuit blank, an adhesive layer and a plant wrapping layer from the inside out, and is composed of straw, alfalfa powder, sheep grass powder, carrot powder, apple powder, flaxseed, sunflower seed, pea powder, gum arabic, astragalus gum and shellac.

[0007] Commercially available "A to Z Horse Cookies" are a soft, low-carbohydrate, low-sugar snack. Their ingredients include rolled oats, steel-cut oats, rice bran, golden flax meal, cinnamon, organic sunflower oil, and organic agave inulin fiber.

[0008] Most horse biscuits currently on the market have excessive sugar and salt content. These biscuits may contain large amounts of sweeteners such as sucrose, brown sugar, and honey, as well as seasonings like salt. Furthermore, existing horse biscuits may have shortcomings in their processing techniques, such as improper baking temperature and time, or unsuitable ingredient combinations, resulting in poor taste and nutritional value. The shelf life of horse biscuits may also be shortened if exposed to adverse environmental factors such as high temperature and humidity during storage.

[0009] The purpose of this invention is to provide a low-sugar, low-salt horse biscuit and its processing technology to solve the problems existing in traditional horse feed and current horse biscuits, provide horses with a healthier and more nutritious diet, and bring new opportunities and challenges to the development of the horse breeding industry. Summary of the Invention

[0010] To overcome the shortcomings of the prior art, the present invention provides a low-sugar and low-salt horse biscuit that is rich in nutrients and has a long shelf life, as well as a processing method thereof.

[0011] Traditional horse biscuits are typically processed using baking techniques, primarily heating the ingredients to remove moisture and simultaneously promoting internal chemical reactions (such as the Maillard reaction) to give the biscuits their unique aroma and texture. While baking produces numerous small molecule compounds that impart unique flavor to food, the Maillard reaction during baking can alter some nutrients, such as the loss of amino acids, thus reducing the nutritional value of protein. Freeze-drying technology, while extending shelf life and preserving nutrients, generally results in biscuits with a less desirable texture.

[0012] Based on this, the present invention utilizes two processing techniques, baking and freeze-drying, to obtain a low-sugar, low-salt biscuit for horses that retains its nutritional components and has a long shelf life. Specifically, the technical solution is as follows:

[0013] The recipe for low-sugar, low-salt horse biscuits of this invention, calculated by weight, is as follows: 150-350 parts oats, 25-50 parts broccoli, 20-60 parts celery, 70-160 parts carrots, 60-150 parts bananas, 50-90 parts soybeans, 20-55 parts asparagus, 120-200 parts hay, 25-75 parts flaxseed powder, 30-90 parts eggs, and 10-25 parts vanilla powder.

[0014] Furthermore, the forage is selected from one or more of alfalfa, typhon grass, oat grass, strawberry grass, Clark grass, and rye grass; the vanilla powder is selected from one or more of peppermint powder, licorice powder, rosemary powder, and lemongrass powder.

[0015] In one embodiment, the biscuit recipe, by weight, is as follows: 200 parts oats, 40 parts broccoli, 40 parts celery, 110 parts carrots, 90 parts bananas, 70 parts soybeans, 30 parts asparagus, 40 parts alfalfa, 80 parts strawberry grass, 40 parts rye grass, 55 parts flaxseed powder, 60 parts eggs, 9 parts peppermint powder, and 9 parts licorice powder.

[0016] In one embodiment, the biscuit recipe, by weight, is as follows: 300 parts oats, 30 parts broccoli, 50 parts celery, 100 parts carrots, 90 parts bananas, 80 parts soybeans, 35 parts asparagus, 30 parts kraft grass, 70 parts oat grass, 50 parts typhon grass, 45 parts flaxseed powder, 50 parts eggs, 3 parts lemongrass powder, 10 parts peppermint powder, and 1 part rosemary powder.

[0017] The present invention also provides a processing method for the above-mentioned low-sugar, low-salt horse biscuits, as follows:

[0018] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0019] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 1 / 3 to 2 / 3 of the weight of asparagus juice evenly. Preheat the oven to 120°C to 150°C and bake for 10 to 20 minutes. Cool to obtain the semi-baked product.

[0020] (3) Freeze-drying process: Mix the semi-baked product with banana and the remaining asparagus juice to form a wet mixture, add flaxseed powder and vanilla powder and mix evenly, shape and freeze-dry to obtain the final product.

[0021] The freeze-drying process is as follows:

[0022] a. Pretreatment: Pre-freeze at -5℃ to -15℃ for 1 to 3 hours;

[0023] b. Freezing: Freeze at -35℃ to -40℃ for 4 to 6 hours;

[0024] c. Primary drying: 1Pa~100Pa, -10℃~-20℃, 20~30h;

[0025] d. Secondary drying: 1 Pa~100 Pa, 5℃~15℃, 10~15 h;

[0026] e. Thawing and packaging.

[0027] Compared with the prior art, the technical advantages of the present invention are as follows:

[0028] This invention incorporates a certain amount of asparagus juice into the baking process to adjust and maintain the pH of the wet dough at around 5.5, reducing the Maillard reaction during baking and minimizing the loss of nutrients such as amino acids. In this step, the coordination between the oven's preheating temperature and baking time with the asparagus juice is crucial. Excessive temperature and baking time will cause rapid nutrient loss, while insufficient temperature and baking time will prevent the development of the characteristic aroma.

[0029] This invention combines baking and freeze-drying processes, shortening baking time and lowering baking temperature. It also reduces Maillard reactions by using asparagus juice, thus preserving the unique aroma and taste of the biscuits while avoiding the loss of nutrients and extending the shelf life of the biscuits. Attached Figure Description

[0030] Figure 1 Examples 1-4: Sugar and salt content of low-sugar, low-salt horse biscuits. Detailed Implementation

[0031] To make the objectives and technical solutions of this invention clearer, the following embodiments are provided for further explanation. However, the scope of protection of this invention is not limited to these embodiments; the embodiments are merely for illustrative purposes. Those skilled in the art should understand that any changes or equivalent substitutions that do not depart from the concept of this invention are included within the scope of protection of this invention.

[0032] Example 1: Low-sugar, low-salt horse biscuits

[0033] formula:

[0034]

[0035] Processing technology:

[0036] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0037] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 1 / 2 part by weight of asparagus juice evenly. Preheat the oven to 130℃ and bake for 15 minutes. Cool to obtain the semi-baked product.

[0038] (3) Freeze-drying treatment: Mix the semi-baked product with banana and the remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, freeze-dry (a. Pretreatment: -10℃ pre-freeze, 2h; b. Freeze: -30℃ freeze, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging), and the product is obtained.

[0039] Example 2: Low-sugar, low-salt horse biscuits

[0040] formula:

[0041]

[0042] Processing technology:

[0043] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0044] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 1 / 2 part by weight of asparagus juice evenly. Preheat the oven to 120℃~150℃ and bake for 10~20 minutes. Cool to obtain the semi-baked product.

[0045] (3) Freeze-drying treatment: Mix the semi-baked product with banana and the remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, freeze-dry (a. Pretreatment: -10℃ pre-freeze, 2h; b. Freeze: -30℃ freeze, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging), and the product is obtained.

[0046] Example 3: Low-sugar, low-salt horse biscuits

[0047] formula:

[0048]

[0049] Processing technology:

[0050] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0051] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 1 / 3 of the weight of asparagus juice evenly. Preheat the oven to 120°C and bake for 20 minutes. Cool to obtain the semi-baked product.

[0052] (3) Freeze-drying treatment: Mix the semi-baked product with banana and the remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, freeze-dry (a. Pre-treatment: -15℃ pre-freeze, 1h; b. Freeze: -40℃ freeze, 4h; c. Primary drying: 1Pa~100Pa, -20℃, 20h; d. Secondary drying: 1Pa~100Pa, 5℃, 15h; e. Thawing and packaging), and the product is obtained.

[0053] Example 4: Low-sugar, low-salt horse biscuits

[0054] formula:

[0055]

[0056] Processing technology:

[0057] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0058] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 2 / 3 of the weight of asparagus juice evenly. Preheat the oven to 150°C and bake for 10 minutes. Cool to obtain the semi-baked product.

[0059] (3) Freeze-drying treatment: Mix the semi-baked product with banana and the remaining asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, freeze-dry (a. Pretreatment: -5℃ pre-freeze, 3h; b. Freeze: -35℃ freeze, 6h; c. Primary drying: 1Pa~100Pa, -10℃, 30h; d. Secondary drying: 1Pa~100Pa, 15℃, 10h; e. Thawing and packaging), and the product is obtained.

[0060] Comparative Example 1: Low-sugar, low-salt horse biscuits

[0061] formula:

[0062]

[0063] Processing technology:

[0064] (1) Raw material processing: grass, asparagus cut into sections, broccoli, soybeans, bananas, celery and carrots are crushed and processed. The remaining raw materials are left unprocessed and set aside.

[0065] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, eggs, and 1 / 2 weight of asparagus pieces evenly. Preheat the oven to 130℃ and bake for 15 minutes. Cool to obtain the semi-baked product.

[0066] (3) Freeze-drying treatment: Mix the semi-baked product with bananas and remaining asparagus pieces to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, and freeze-dry (a. Pretreatment: -10℃ pre-freeze, 2h; b. Freeze: -30℃ freeze, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging), and the product is obtained.

[0067] Comparative Example 2: Low-sugar, low-salt horse biscuits

[0068] formula:

[0069]

[0070] Processing technology:

[0071] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0072] (2) Semi-baking treatment: Mix the treated oats, broccoli, celery, carrots, soybeans, hay, and eggs evenly, preheat the oven to 130℃, bake for 15 minutes, cool, and obtain the semi-baked product;

[0073] (3) Freeze-drying treatment: Mix the semi-baked product with banana and asparagus juice to form a wet material, add flaxseed powder and vanilla powder and mix evenly, shape, freeze-dry (a. Pretreatment: -10℃ pre-freeze, 2h; b. Freeze: -30℃ freeze, 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging), and the product is obtained.

[0074] Comparative Example 3: Low-sugar, low-salt horse biscuits

[0075] formula:

[0076]

[0077] Processing technology:

[0078] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0079] (2) Baking: Mix all ingredients evenly, knead into appropriate size, shape, preheat oven to 160℃, bake for 15~20 minutes until the surface of the biscuits is slightly golden yellow, cool and dry, and you will get the biscuits.

[0080] Comparative Example 4: Low-sugar, low-salt horse biscuits

[0081] formula:

[0082]

[0083] Processing technology:

[0084] (1) Raw material processing: Cut grass into sections, crush broccoli, soybeans, bananas, celery and carrots, cut asparagus into sections, add an equal volume of water and boil for 1 hour to extract asparagus juice. The remaining raw materials are left unprocessed and set aside.

[0085] (3) Freeze-drying: Mix all raw materials, shape them, and freeze-dry them (a. Pretreatment: -10℃ pre-freeze for 2h; b. Freeze: -30℃ freeze for 5h; c. Primary drying: 1Pa~100Pa, -15℃, 24h; d. Secondary drying: 1Pa~100Pa, 10℃, 12h; e. Thawing and packaging), and you will get the product.

[0086] Ingredient analysis of low-sugar and low-salt horse biscuits

[0087] The components of the low-sugar, low-salt horse biscuits of Examples 1-4 and Comparative Examples 1-4 were analyzed, and the results on a dry matter basis are as follows:

[0088] Table 1. Ingredient analysis of low-sugar, low-salt horse biscuits

[0089]

[0090] Table 1 shows that the low-sugar, low-salt horse biscuits obtained by the present invention have low sugar and salt content. Figure 1It is rich in amino acids, such as lysine, threonine, and methionine. Lysine is an important raw material for protein synthesis and plays a key role in the growth and repair of horse muscles. Methionine participates in various methylation reactions in the body, which is important for the growth and quality of the horse's coat, and also plays a role in metabolic and antioxidant processes. Threonine is important for maintaining the horse's immune function and is a component of immunoglobulins. When horses face disease threats, sufficient threonine can help them maintain a good immune status and enhance the body's resistance. It also participates in the synthesis and turnover of proteins in the body.

[0091] Storage verification of low-sugar and low-salt horse biscuits

[0092] The low-sugar, low-salt horse biscuits of Examples 1-4 and Comparative Examples 1-4 were placed in commercially available packaging at a temperature of 25±2℃ and a relative humidity of 60%±5% for 6 months to detect aflatoxin B1.

[0093] Table 2. Aflatoxin B1 content in low-sugar, low-salt horse biscuits

[0094]

[0095] Table 2 shows that horse biscuits processed using baking technology are most prone to mold growth, and even after drying, they are still prone to producing aflatoxin. Freeze-drying technology can control the moisture content of biscuits to a certain extent and slow down the rate of aflatoxin production, but the effect is still not ideal. In contrast, the low-sugar and low-salt horse biscuits of Examples 1-4 of this invention use a combination of semi-baking and freeze-drying processing technology, and the pH of the dough is adjusted by asparagus juice, which effectively reduces the content of aflatoxin B1 during storage and extends the shelf life and shelf life of the biscuits.

Claims

1. A low-sugar, low-salt horse biscuit, characterized in that, The biscuit formula is calculated by weight parts as follows: oat 150-350 parts, broccoli 25-50 parts, celery 20-60 parts, carrot 70-160 parts, banana 60-150 parts, soybean 50-90 parts, asparagus 20-55 parts, grass 120-200 parts, flaxseed powder 25-75 parts, egg 30-90 parts, vanilla powder 10-25 parts; The biscuit processing process is as follows: (1) Raw material treatment: grass is cut into sections, broccoli, soybean, banana, celery, carrot are crushed, asparagus is cut into sections, and is boiled with an equal volume of water for 1 h, asparagus juice is taken, and the rest of the raw materials are not treated and are reserved for use; (2) Semi-baking treatment: the treated oat, broccoli, celery, carrot, soybean, grass, egg and 1 / 3-2 / 3 weight parts of asparagus juice are mixed uniformly, an oven is preheated to 120-150 DEG C, is baked for 10-20 min, and is cooled to obtain a semi-baked product; (3) Freeze-drying treatment: the semi-baked product is mixed with banana and the remaining asparagus juice into wet material, flaxseed powder and vanilla powder are added and mixed uniformly, shaping is performed, and freeze-drying is performed, and the biscuit is obtained.

2. The low-sugar, low-salt horse biscuit according to claim 1, wherein, The grass is selected from one or more of alfalfa, timothy grass, oat grass, strawberry grass, clark grass and rye grass.

3. The low-sugar, low-salt horse biscuit of claim 1, wherein, The vanilla powder is selected from one or more of peppermint powder, liquorice powder, rosemary powder and lemon grass powder.

4. The low-sugar, low-salt horse biscuit of claim 1, wherein, The biscuit formula is calculated by weight parts as follows: oat 200 parts, broccoli 40 parts, celery 40 parts, carrot 110 parts, banana 90 parts, soybean 70 parts, asparagus 30 parts, alfalfa 40 parts, strawberry grass 80 parts, rye grass 40 parts, flaxseed powder 55 parts, egg 60 parts, peppermint powder 9 parts and liquorice powder 9 parts.

5. The low-sugar, low-salt horse biscuit of claim 1, wherein, The biscuit formula is calculated by weight parts as follows: oat 300 parts, broccoli 30 parts, celery 50 parts, carrot 100 parts, banana 90 parts, soybean 80 parts, asparagus 35 parts, clark grass 30 parts, oat grass 70 parts, timothy grass 50 parts, flaxseed powder 45 parts, egg 50 parts, lemon grass powder 3 parts, peppermint powder 10 parts and rosemary powder 1 part.

6. The low-sugar, low-salt horse biscuit of claim 1, wherein, The freeze-drying procedure is as follows: a. Pretreatment: pre-freezing at -5-15 DEG C for 1-3 h; b. Freezing: freezing at -35-40 DEG C for 4-6 h; c. Primary drying: 1-100 Pa, -10-20 DEG C, 20-30 h; d. Secondary drying: 1-100 Pa, 5-15 DEG C, 10-15 h; e. Thawing and packaging.

7. The low-sugar, low-salt horse biscuit of claim 1, wherein, The freeze-drying procedure is as follows: a. Pretreatment: pre-freezing at -10 DEG C for 2 h; b. Freezing: freezing at -30 DEG C for 5 h; c. Primary drying: 1-100 Pa, -15 DEG C, 24 h; d. Secondary drying: 1-100 Pa, 10 DEG C, 12 h; e. Thawing and packaging.

8. The low-sugar, low-salt horse biscuit of claim 1, wherein, The asparagus is added in step (2) in an amount of 1 / 2 weight parts.

9. The low-sugar, low-salt horse biscuit of claim 1, wherein, In step (2), the oven is preheated to 130 DEG C and is baked for 15 min.

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