Edible chew as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of degreased raw hide particles, and discloses a degreased raw hide particle and a preparation method and application thereof, the degreased raw hide particle is uniformly provided with a plurality of micropores; the fabric comprises collagenous fibers, elastic fibers and reticular fibers. The degreased raw hide particles prepared by adopting a compound enzyme degreasing method can retain elastic fibers and reticular fibers and can be used as raw materials of edible chews, so that functional food additive particles can be uniformly distributed, and the chewing taste is consistent after the degreased raw hide particles are added. The chewing time is as long as several hours, the structure is stable in the chewing process, sudden hardening or too soft and loose can be avoided, and the oral cavity cleaning effect can be maintained for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of defatted rawhide particles, and more specifically to defatted rawhide particles and a preparation method and application thereof. Background Art

[0002] Chewings made from defatted rawhide particles can stimulate saliva secretion. The amylase in the saliva can initially digest food, clean the mouth, reduce bacterial growth, and reduce the risk of caries and periodontal diseases. Full chewing can also exercise the masticatory muscles and teeth and enhance the stability of teeth. Appropriate use of chewing can also relieve stress and soothe emotions.

[0003] Currently, chewables prepared from defatted rawhide particles have the following main disadvantages: (1) the functional food additives in the chewables are unevenly distributed, resulting in inconsistent chewing taste; (2) the chewables change in structure after being chewed in the mouth for a period of time, and become sticky or hard, and can no longer maintain their cleaning effect. Summary of the invention

[0004] The present invention provides defatted rawhide particles, which are used as raw materials to prepare chewable objects. (1) Functional food additive particles are evenly distributed, or (2) chewing time is long and the continuous cleaning effect on the oral cavity is good.

[0005] Another object of the present invention is to provide a method for preparing the defatted rawhide particles.

[0006] Another object of the present invention is to provide an edible chew.

[0007] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0008] A defatted rawhide particle having a plurality of micropores uniformly formed therein and containing collagen fibers, elastic fibers and reticular fibers.

[0009] The defatted rawhide particles provided by the present invention have the following advantages as raw materials for edible chews:

[0010] (1) It can make the particles of functional food additives evenly distributed, and the chewing taste is consistent after adding

[0011] The chewing material provided by the present invention includes defatted rawhide particles. On the one hand, fat, quasi-fat and other unnecessary components have been removed from the defatted rawhide to form evenly distributed gaps, which can allow functional food additive particles to adhere evenly. On the other hand, multiple micropores are evenly opened in the defatted rawhide particles; the functional food additive particles are evenly distributed in these gaps and micropores.

[0012] The defatted rawhide particles of the present invention contain collagen fibers, elastic fibers and reticular fibers. In the subsequent production process of the chewing material, these fiber structures will absorb the evenly distributed functional food additive particles to prevent them from shifting. Therefore, after the chewing material is produced, the functional food additive particles remain evenly distributed, and the taste can remain consistent during the chewing process.

[0013] (2) The chewing process is stable and the oral cleaning effect is maintained for a long time.

[0014] The defatted rawhide particles are mainly composed of collagen fibers. The collagen molecules that constitute the base material structure of the chewing material are arranged in parallel with each other, forming covalently cross-linked long linear bodies between the molecules, which is beneficial to stabilizing the structure of the defatted rawhide particles. The defatted rawhide particles also retain elastic fibers and reticular fibers, so they have certain elasticity and structural stability. The chewing material will have higher toughness and greater chewing resistance. It will remain structurally stable after chewing for several hours and will not suddenly become hard or too soft and loose. The oral cleaning effect will be maintained for a long time.

[0015] The micropore density of the defatted rawhide particles of the present invention is 60 to 800 pores / cm 2 .

[0016] Preferably, the micropore density of the defatted rawhide particles is 90 to 600 pores / cm 2 .

[0017] The micropore size of the defatted rawhide particles of the present invention is 5 to 200 μm; the particle size of the defatted rawhide particles is 1 to 5 mm.

[0018] Preferably, the micropore size is 80-180 μm; the defatted rawhide particles have a size of 2-4 mm.

[0019] The micropores of the defatted hide particle according to the invention may extend completely through the defatted hide particle and / or extend only partially through the defatted hide particle.

[0020] The present invention also provides an edible chewing material, comprising the defatted rawhide particles, in which micropores therein are adsorbed particles of effective food additives.

[0021] The particle size of the functional food additive particles of the present invention is 3 to 150 μm.

[0022] Preferably, the particle size of the functional food additive particles is 30 to 120 μm.

[0023] The added amount of the functional food additive of the present invention is 0.1% to 30% of the mass of the raw hide particles.

[0024] Preferably, the amount of the functional food additive added is 10% to 25% of the mass of the rawhide particles.

[0025] The rawhide of the present invention is selected from the untanned skins of ungulate animals.

[0026] Preferably, the rawhide of the present invention is selected from one or more of buffalo, deer, elk, moose, cattle, pigs, sheep and goats.

[0027] The functional food additive and defatted rawhide particles of the present invention can be in any shape.

[0028] Preferably, the shapes of the functional food additive and defatted rawhide particles are selected from one or more of circular, rectangular, fan-shaped, square or triangular.

[0029] The functional food additive of the present invention is selected from one or more of the extracts of green tea, astragalus, atractylodes, wolfberry, yam, mint, jujube, malt, hawthorn fruit, tangerine peel, pine cone, folic acid, olive leaf, true aloe, licorice, horsetail, sorrel root, alfalfa leaf, cinnamon, turmeric root, golden silk gourd, golden bell fruit, taro stem, water chestnut, muscle-strengthening herb, horsetail and leaf urinary bead.

[0030] The edible chew of the present invention also includes a sweetener.

[0031] The sweetener of the present invention is selected from one or more of sucrose, glucose syrup, fructose syrup, xylitol, maltitol, D-mannitol, aspartame, acesulfame potassium and sucralose.

[0032] The added amount of the sweetener of the present invention is 0.2% to 30%.

[0033] Preferably, the sweetener is added in an amount of 5% to 25%.

[0034] The chewing material of the present invention further comprises a flavor additive, wherein the weight of the flavor additive accounts for 5 to 20% of the weight of the defatted rawhide particles.

[0035] Preferably, the mass of the flavor additive accounts for 10-15% of the mass of the defatted rawhide particles.

[0036] The flavor additive of the present invention is selected from one or more extracts of apple, apricot, banana, blackberry, black currant, blueberry, coconut, cherry, soursop, palm date, durian, fig, feijoa, gooseberry, grape, grapefruit, jackfruit, rambutan, kiwi, kumquat, lemon, lime, loquat, litchi, mango, mangosteen, melon, cantaloupe, honeydew melon, watermelon, nectarine, orange, passion fruit, peach, pear, plum, prune, pineapple, pomegranate, grapefruit, raspberry, rambutan, red currant, tangerine, strawberry, orange, cranberry, blueberry, lemon, dragon fruit and ugly orange.

[0037] The present invention also provides a method for preparing defatted rawhide particles, comprising the following steps:

[0038] S1. Degreasing the hide by using a composite enzyme comprising alkaline protease, saccharifying enzyme and alkaline fat to obtain a defatted hide;

[0039] S2. A plurality of micropores are uniformly formed on the defatted rawhide to obtain the defatted microporous rawhide.

[0040] S1 uses compound enzymes to degrease hides and skins, which has the following effects:

[0041] (a) Retaining elastic fibers and reticular fibers in the hide during the degreasing process

[0042] 1. Elastic fibers in raw hides are mainly composed of elastin, which can only be decomposed by neutral or acidic elastase. The alkaline protease in the complex enzyme used in S1 will not decompose it, so the elastic fibers in the raw hides are preserved.

[0043] 2. The reticular fibers in raw hides are composed of type III collagen, which can be decomposed by matrix metalloproteinases or tissue proteases. These two proteases are neutral and acidic-neutral respectively. The alkaline protease in the complex enzyme used in S1 will not decompose it, so the reticular fibers in the raw hides are preserved.

[0044] (ii) Effectively remove fat, sugar and non-collagen components from raw hides

[0045] 1. The alkaline protease in the complex enzyme degrades and removes the non-collagen components in the hide, which can loosen the collagen fibers, leaving more gaps between the collagen fibers;

[0046] 2. The saccharifying enzyme in the complex enzyme can degrade the sugar substances in the raw hide on the one hand; on the other hand, it can synergistically act with alkaline protease II on proteoglycan, which is conducive to the dispersion of collagen fibers;

[0047] 3. Alkaline lipase in the complex enzyme degrades and removes fat from raw hides. In addition, on the one hand, since free fat and fat cells are mainly present inside the hide, and are surrounded by albumin, globulin, protein, polysaccharide and other substances, and the above-mentioned alkaline protease and saccharifying enzyme degrade interfibrous proteins and carbohydrates, it opens a channel for alkaline lipase to enter the hide, thus facilitating alkaline lipase to degrade and remove fat from raw hides; on the other hand, the degradation of fat by lipase also reduces the resistance of alkaline protease and saccharifying enzyme to degrade carbohydrates and protein substances in fatty parts. S1 of the present invention uses alkaline protease, saccharifying enzyme and alkaline lipase to act together on raw hide degreasing, and the three synergistically enhance the effect, which can effectively remove fat, carbohydrates and non-collagen components in raw hides.

[0048] Preferably, in step S3, the defatted microporous rawhide is frozen at -20 to -10°C.

[0049] S3 After the micropores are formed in the defatted rawhide, low-temperature freezing can improve the stability of the micropore structure and prevent the defatted rawhide from rebounding during subsequent processing and causing the micropores to disappear, so as not to cause the functional food additives in the final chewing material to be unevenly distributed.

[0050] The method for preparing defatted rawhide particles of the present invention comprises: S4. sequentially drying and cutting the defatted microporous rawhide to obtain defatted rawhide particles.

[0051] The moisture content of the raw hide in S3 after drying is 3% to 15% of the total mass.

[0052] The method for degreasing S1 rawhide of the present invention comprises the following steps:

[0053] S11. Wash the fresh hides and skins, soak them in water for 6 to 24 hours, apply pressure to the surface of the hides and skins, and squeeze out some of the fat;

[0054] S12. Add a composite enzyme degreasing agent to the raw hide obtained in S11, degrease and wash, and obtain defatted raw hide.

[0055] The degreasing temperature of the present invention is 35-45° C., and the degreasing time is 1-2 hours.

[0056] Preferably, the complex enzyme is selected from alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ and is mixed for degreasing.

[0057] The dosages of the alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ of the present invention are (15-25) U / g, (35-45) U / g and (4-10) U / g respectively.

[0058] The rawhide of the present invention has a thickness of 0.5 to 4 mm.

[0059] In the process of preparing micropores on rawhide in S2 of the present invention, needle-punching the rawhide is performed to make uniform micropores appear in the rawhide.

[0060] The size of the needle described in S2 of the present invention can be in the range of 1% to 30% larger than the required aperture.

[0061] The needles of the present invention are selected from one or more of single needles, row needles and rolling needles.

[0062] The cross-section of the needle of the present invention is selected from one or more of circular, rectangular, triangular, elliptical, quadrilobate or square.

[0063] The functional food and flavor additives of the present invention can be added in various combinations according to the preferences of consumers to obtain edible chewables with rich taste.

[0064] The present invention also provides application of the chewing material in oral health care. DETAILED DESCRIPTION

[0065] The present invention is further described in detail below in conjunction with specific implementation methods.

[0066] Example 1

[0067] A defatted rawhide particle, wherein the density of micropores on the defatted rawhide particle is 400 / cm 2 The average pore size of the micropores is 150 μm; the particle size of the defatted rawhide particles is 2.5 mm and the shape is round.

[0068] The method for preparing the defatted rawhide particles comprises the following steps:

[0069] S1. Degreasing of raw hides, specifically comprising the following steps:

[0070] S11. Wash 2mm fresh pig skin, soak it in water for 10 hours, remove it, apply pressure to the surface of the raw skin with a squeeze roller, and squeeze it repeatedly 3 times to squeeze out some fat;

[0071] S12. Cut the rawhide obtained in S11 into 5 cm × 5 cm rawhide blocks, add compound enzyme to water with a mass of 4 times the rawhide, stir evenly, degrease for 1.5 h, degrease temperature 38°C, remove and wash to obtain defatted rawhide; the compound enzyme is composed of alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ, wherein the amounts are 18 U / g, 42 U / g and 9 U / g respectively;

[0072] S2. Preparing micropores on rawhide, comprising the following steps:

[0073] The defatted raw hide is placed in a press roller and flattened, and the raw hide is pierced with a row of needles on the press roller to form micropores in the raw hide to obtain a defatted microporous raw hide; the average size of the micropores is 700 μm, and the micropore density is 600 pores / cm 2 ; The cross section of the needle is selected from a circular shape, and the size of the needle is selected to be 20% larger than the aperture;

[0074] S3. The defatted microporous rawhide obtained in S2 is placed in a freezer at -15°C for 4 hours to obtain a frozen defatted microporous rawhide;

[0075] S4. Thaw, dry and cut the frozen defatted microporous rawhide obtained in S3 to obtain defatted rawhide particles; the moisture content of the microporous rawhide after drying is 8%, the average particle size is 2.5 mm, and the shape is round.

[0076] An edible chewable material mainly comprises defatted rawhide particles, mint extract (functional food additive), glucose syrup (sweetener), and blueberry extract (flavor additive), wherein the mass ratio of defatted rawhide particles:functional food additive:sweetener:flavor additive is 100:20:18:13; the functional food additive has a particle size of 100 μm and a round shape.

[0077] The method for preparing the edible chewable comprises the following steps: uniformly mixing defatted rawhide particles, functional food additives, sweeteners and flavor additives in proportion, and then placing the mixture in a tablet press to obtain the edible chewable.

[0078] Example 2

[0079] This embodiment is the second embodiment of the present invention, which is different from the first embodiment in that:

[0080] The micropore density on the defatted rawhide particles is 90 / cm 2 The average pore size is 80μm, the particle size is 2mm, and the shape is triangular.

[0081] In the method for preparing defatted rawhide particles,

[0082] S2. Place the defatted rawhide in a roller and press it flat, pierce the rawhide with a needle on the roller and form micropores in the rawhide, with an average size of 80 μm and a density of 90 micropores / cm 2 ;

[0083] S4 thaws, dries and cuts the frozen defatted microporous rawhide obtained in S3 to obtain defatted rawhide particles with an average particle size of 2 mm and a triangular shape.

[0084] The functional food additive in the edible chewable is green tea extract, the sweetener is sucrose, and the flavor additive is mango extract; the particle size of the functional food additive is 30 μm and the shape is triangular.

[0085] Example 3

[0086] This embodiment is the third embodiment of the present invention, which is different from the first embodiment in that:

[0087] The micropore density on the defatted rawhide particles is 600 / cm 2 , the average pore size is 180μm, the particle size is 4mm, and the shape is elliptical.

[0088] In the method for preparing defatted rawhide particles,

[0089] S2. Place the defatted rawhide in a press roller and press it flat. Use the needles on the press roller to pierce the rawhide and form micropores in the rawhide. The average size of the micropores is 180 μm and the density of the micropores is 600 / cm2 ;

[0090] S4. Thaw, dry and cut the frozen defatted microporous rawhide obtained in S3 to obtain defatted rawhide particles with an average particle size of 4 mm and an elliptical shape.

[0091] The functional food additive in the edible chewable is wolfberry extract, the sweetener is fructose syrup, and the flavor additive is lime extract; the particle size of the functional food additive is 120 μm and the shape is oval.

[0092] Example 4

[0093] This embodiment is the fourth embodiment of the present invention, which is different from the first embodiment in that:

[0094] The micropore density on the defatted rawhide particles is 60 / cm 2 The average pore size is 5 μm, the particle size is 1 mm, and the shape is rectangular.

[0095] In the method for preparing the defatted rawhide particles:

[0096] S2. Place the defatted rawhide in a roller and press it flat, pierce the rawhide with a needle on the roller and form micropores in the rawhide, with an average size of 5 μm and a density of 60 micropores / cm 2 ;

[0097] S4. Thaw, dry and cut the frozen defatted microporous rawhide obtained in S3 to obtain defatted rawhide particles with an average particle size of 1 mm and a rectangular shape.

[0098] The functional food additive in the edible chewable is hawthorn fruit extract, the sweetener is xylitol, and the flavor additive is durian extract; the particle size of the functional food additive is 3 μm and the shape is rectangular.

[0099] Example 5

[0100] This embodiment is the fifth embodiment of the present invention, which is different from the first embodiment in that:

[0101] The micropore density on the defatted rawhide particles is 800 / cm 2 , the average pore size is 200μm, the particle size is 5mm, and the shape is square.

[0102] In the method for preparing the defatted rawhide particles:

[0103] S2. Place the defatted rawhide in a pressure roller and press it flat, pierce the rawhide with a roller needle on the pressure roller and form micropores in the rawhide, the average size of the micropores is 200 μm, and the density of the micropores is 800 / cm 2 ;

[0104] S4. The frozen defatted microporous rawhide obtained in S3 is thawed, dried and cut to obtain defatted rawhide particles with an average particle size of 5 mm and a square shape.

[0105] The functional food additive in the edible chewable is turmeric root extract, the sweetener is maltitol, and the flavor additive is grape extract; the particle size of the functional food additive is 150 μm and the shape is square.

[0106] Example 6

[0107] This embodiment is the sixth embodiment of the present invention. Different from the first embodiment, the functional food additive is hawthorn fruit extract, the sweetener is xylitol, and the flavor additive is cantaloupe extract, wherein the mass ratio of defatted rawhide particles: functional food additives: sweetener: flavor additives is 100:10:5:10.

[0108] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0109] Example 7

[0110] This embodiment is the seventh embodiment of the present invention. Different from Embodiment 1, the functional food additive is astragalus extract, the sweetener is acesulfame potassium, and the flavor additive is plum extract, wherein the mass ratio of defatted rawhide particles: functional food additives: sweetener: flavor additive is 100:25:25:15.

[0111] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0112] Example 8

[0113] This embodiment is the eighth embodiment of the present invention. It is different from the first embodiment in that the functional food additive is golden bell fruit extract, the sweetener is sucralose, and the flavor additive is blueberry fruit extract, wherein the mass ratio of defatted rawhide particles: functional food additives: sweetener: flavor additives is 100:0.1:30:5.

[0114] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0115] Example 9

[0116] This embodiment is the 9th embodiment of the present invention. Different from Embodiment 1, the functional food additive is licorice extract, the sweetener is sucrose, and the flavor additive is rambutan extract, wherein the mass ratio of defatted rawhide particles: functional food additives: sweetener: flavor additive is 100:30:0.2:20.

[0117] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0118] Example 10

[0119] This embodiment is the tenth embodiment of the present invention, and is different from the first embodiment in that:

[0120] In the method for preparing the defatted rawhide particles:

[0121] S1. Degreasing of raw hides, specifically comprising the following steps:

[0122] S11. Fresh sheepskin thickness 0.5mm, soaking time 6h;

[0123] S12. The degreasing temperature is 35°C and the degreasing time is 1h; the complex enzyme is composed of alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ, wherein the amounts are 15U / g, 35U / g and 4U / g respectively;

[0124] S3. Freezing temperature -10°C;

[0125] S4. The moisture content of the microporous rawhide after drying is 3%.

[0126] The functional food additive in the edible chewable material is yam extract, and the flavor additive is raspberry extract.

[0127] Embodiment 11

[0128] This embodiment is the 11th embodiment of the present invention, and is different from the first embodiment in that:

[0129] In the method for preparing the defatted rawhide particles:

[0130] The method for preparing the edible chewable object comprises the following steps:

[0131] S1. Degreasing of raw hides, specifically comprising the following steps:

[0132] S11. Fresh cowhide thickness 4mm, soaking time 24h;

[0133] S12. The degreasing temperature is 45°C and the degreasing time is 2h; the complex enzyme is composed of alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ, wherein the dosages are 25U / g, 45U / g and 10U / g respectively;

[0134] S3. Freezing temperature -20°C;

[0135] S4. The moisture content of the microporous rawhide after drying is 15%.

[0136] The functional food additive in the edible chewable is malt extract, and the flavor additive is fig extract.

[0137] Example 12

[0138] This embodiment is the twelfth embodiment of the present invention. Different from the first embodiment, no flavor additive is added to the edible chewable product.

[0139] Example 13

[0140] This embodiment is the 13th embodiment of the present invention. Different from the first embodiment, no flavor additives and sweeteners are added to the edible chewable material.

[0141] Embodiment 14

[0142] This embodiment is the 14th embodiment of the present invention. Different from the embodiment 1, in the method for preparing the edible chewable, the defatted microporous rawhide obtained in S2 is not subjected to low-temperature freezing; S4. The defatted microporous rawhide obtained in S2 is dried and cut to obtain defatted rawhide particles.

[0143] Comparative Example 1

[0144] This comparative example is the first comparative example of the present invention, and is different from Example 1 in that:

[0145] The micropore density on the defatted rawhide particles is 40 / cm 2 .

[0146] In the method for preparing defatted rawhide particles,

[0147] S2. Place the defatted rawhide in a press roller and flatten it. Use the needles on the press roller to pierce the rawhide and form micropores in the rawhide. The density of the micropores is 40 / cm 2 .

[0148] Comparative Example 2

[0149] This comparative example is the first comparative example of the present invention, and is different from Example 1 in that:

[0150] The micropore density on the defatted rawhide particles is 850 / cm 2 .

[0151] In the method for preparing the defatted rawhide particles:

[0152] S2. Place the defatted rawhide in a press roller and press it flat. Use the needles on the press roller to pierce the rawhide and form micropores in the rawhide. The density of micropores is 850 / cm 2 .

[0153] Comparative Example 3

[0154] This comparative example is the third comparative example of the present invention, and is different from Example 1 in that:

[0155] The average size of the micropores on the defatted rawhide particles is 2 μm; the particle size of the functional food additive particles is 3 μm.

[0156] In the method for preparing defatted rawhide particles,

[0157] S2. Place the defatted rawhide in a press roller and press it flat. Use the needles on the press roller to pierce the rawhide piece and form micropores in the rawhide piece. The average size of the micropores is 2 μm.

[0158] Comparative Example 4

[0159] This comparative example is the fourth comparative example of the present invention. Different from Example 1, the average size of the micropores on the defatted rawhide particles is 250 μm; and the particle size of the functional food additive particles is 150 μm.

[0160] In the method for preparing defatted rawhide particles,

[0161] S21. Place the defatted rawhide in a press roller and press it flat. Use the needles on the press roller to pierce the rawhide sheet and form micropores in the rawhide sheet. The average size of the micropores is 250 μm.

[0162] Comparative Example 5

[0163] This comparative example is the fifth comparative example of the present invention. Different from Example 1, the particle size of the functional food additive in the edible chewable material is 2 μm; and the particle size of the defatted rawhide particles is 0.5 mm.

[0164] In the method for preparing defatted rawhide particles,

[0165] S4. The frozen defatted microporous rawhide obtained in S3 is thawed, dried and cut to obtain defatted rawhide particles with an average particle size of 0.5 mm.

[0166] Comparative Example 6

[0167] This comparative example is the fifth comparative example of the present invention. Different from Example 1, the particle size of the functional food additive in the edible chewing material is 170 μm; and the particle size of the defatted rawhide particles is 6 mm.

[0168] In the method for preparing the edible chewable product,

[0169] S4. The frozen defatted microporous rawhide obtained in S3 is thawed, dried and cut to obtain defatted rawhide particles with an average particle size of 6 mm.

[0170] Comparative Example 7

[0171] This comparative example is the seventh comparative example of the present invention. Different from Example 1, the mass ratio of defatted rawhide particles: functional food additives: sweeteners: flavor additives in the edible chewable material is 100:0.05:0.1:2.

[0172] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0173] Comparative Example 8

[0174] This comparative example is the eighth comparative example of the present invention. Different from Example 1, the mass ratio of defatted rawhide particles: functional food additives: sweeteners: flavor additives in the edible chewable material is 100:35:35:25.

[0175] In the method for preparing the edible chewable, defatted rawhide particles are uniformly mixed with functional food additives, sweeteners and flavor additives according to a certain proportion.

[0176] Comparative Example 9

[0177] This comparative example is the ninth comparative example of the present invention. The difference from Example 1 is that in the method for preparing defatted rawhide particles,

[0178] S12. The complex enzyme consists of alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ, wherein the dosages are 10U / g, 30U / g and 2U / g respectively.

[0179] Comparative Example 10

[0180] This comparative example is the tenth embodiment of the present invention. The difference from the first embodiment is that in the method for preparing the defatted rawhide particles,

[0181] S12. The complex enzyme is composed of alkaline protease JRH, saccharifying enzyme TH and alkaline lipase JZ, wherein the dosage is 30U / g, 50U / g and 15U / g respectively.

[0182] Comparative Example 11

[0183] This comparative example is the 11th embodiment of the present invention. Different from the embodiment 1, in the method for preparing defatted rawhide particles, S12. alkaline protease JRH is not added to the complex enzyme.

[0184] Comparative Example 12

[0185] This comparative example is the twelfth embodiment of the present invention, which is different from the first embodiment in that, in the method for preparing defatted rawhide particles, S12. no saccharifying enzyme TH is added to the complex enzyme.

[0186] Comparative Example 13

[0187] This comparative example is the 13th embodiment of the present invention. It is different from the embodiment 1 in that in the method for preparing defatted rawhide particles, S12. alkaline lipase JZ is not added to the complex enzyme.

[0188] Comparative Example 14

[0189] This comparative example is the 14th embodiment of the present invention. The difference from the first embodiment is that in the method for preparing defatted rawhide particles, the rawhide degreasing process S1 adopts alkaline solution degreasing, which mainly includes the following steps:

[0190] S11. Washing the hides, preparing a degreasing solution; the degreasing solution comprises a concentration of 3% sodium carbonate and 1% sodium dodecyl sulfate;

[0191] S12. Soak the raw hide in the degreasing solution for degreasing with constant stirring; the degreasing temperature is 40°C and the degreasing time is 3h;

[0192] S13. Wash with warm water at 35℃, measure the pH value of the hide and it gradually approaches neutral, and obtain defatted hide.

[0193] Comparative Example 15

[0194] This comparative example is the fifteenth embodiment of the present invention. Different from the embodiment 1, in the method for preparing defatted rawhide particles, the water content of the S4 rawhide after drying is 2% of the total mass.

[0195] Comparative Example 16

[0196] This comparative example is the sixteenth embodiment of the present invention. Different from the embodiment 1, in the method for preparing defatted rawhide particles, the water content of the S4 rawhide after drying is 18% of the total mass.

[0197] Performance testing:

[0198] Evaluation of chewing taste: 20 testers were invited, including 5 people aged 5 to 15, 5 people aged 15 to 30, 5 people aged 30 to 45, 5 people aged 45 to 60, and 10 men and 10 women to evaluate the chewing taste. Each person chewed the chewing material provided in any embodiment and comparative example separately each time, and evaluated the chewing taste from four aspects: chewing time, chewing strength, viscosity, and taste, as follows:

[0199] Chewing time: refers to the time from the beginning of chewing of the chewed object to the failure of the chewed object; the failure of the chewed object refers to the situation that the chewed object suddenly becomes hard or too loose in the mouth. The chewing time of each tester was recorded. The minimum chewing time and the maximum chewing time of the chewed object provided in each embodiment or comparative example were removed, and the remaining chewing time was averaged. The specific test results are shown in Table 1.

[0200] Chewing strength: whether the chewing material has good chewing elasticity. After starting to chew for 20 minutes, the tester chews vigorously (based on the standard that the teeth cut through the chewing material at one time after opening the mouth wide each time) 30 times within 1 minute, and the chewing material will not become loose or broken.

[0201] Viscosity: Regarding the viscosity of chewing materials, it is divided into three levels according to the actual chewing effect, namely: non-sticky, slightly sticky and relatively sticky. The specific classification standards are as follows:

[0202] (1) Non-sticky: After chewing and spitting out or swallowing the chewed food, there should be almost no residual gum on the surface of the teeth, and there should be no obvious sticky feeling in the mouth;

[0203] (2) Slightly sticky to teeth: During chewing, the chewing material will have a certain contact with the teeth and oral mucosa, but this stickiness will not cause discomfort or make the chewing gum difficult to move or chew in the mouth;

[0204] (3) Sticky teeth: After chewing, more chewing gum will remain on the teeth, which requires force to remove, or the chewing material will easily stick to a certain part of the mouth during chewing, affecting the smoothness and taste of chewing.

[0205] Taste: Whether the taste is pure during chewing, whether the smell of functional foods and flavor additives is continuously released, whether there is any peculiar smell, whether it is too sweet or not sweet enough.

[0206] The chewing taste evaluation of the chews provided in the Examples and Comparative Examples is shown in Table 1.

[0207] Table 1 Evaluation of chewing taste of the chews obtained in Examples 1 to 14 and Comparative Examples 1 to 16

[0208]

[0209]

[0210] Small intestinal dry matter disappearance: An in vitro procedure with simulated gastric and small intestinal digestive fluid was used for evaluation. Reference is made to the in vitro test procedure reported by Boisen and Eggum, 1991, Nutr.Res.Rev.4 141-162. The samples were incubated for 6 hours in simulated gastric fluid containing hydrochloric acid and pepsin, and then incubated for 18 hours in simulated small intestinal fluid containing pancreatic enzymes. After incubation, the percentage of in vitro dry matter disappearance was calculated. The size and weight of each treatment were measured before and after incubation. Table 2 provides the test of the small intestinal dry matter disappearance of the chews provided by the examples and comparative examples:

[0211] Table 2: Disappearance ratio of small intestinal dry matter of the chewed products obtained in Examples 1 to 14 and Comparative Examples 1 to 16

[0212]

[0213] The above is only an implementation method of the invention, and does not limit the scope of patent protection. Those skilled in the art can make non-substantial changes or substitutions based on the invention, which still fall within the scope of patent protection.

Claims

1. A defatted rawhide particle, characterized in that: It has multiple micropores evenly distributed throughout the body; it contains collagen fibers, elastic fibers and reticular fibers.

2. The defatted rawhide particles according to claim 1, characterized in that: The micropore density of the defatted rawhide particles is 60 to 800 pores / cm 2 .

3. The defatted rawhide particles according to claim 1, characterized in that: The micropore density of the defatted rawhide particles is 90 to 600 pores / cm 2 .

4. The defatted rawhide particles according to claim 1, characterized in that: The micropore size of the defatted rawhide particles is 5 to 200 μm; the particle size of the defatted rawhide particles is 1 to 5 mm.

5. An edible chewable product, characterized in that: The defatted rawhide particles include the defatted rawhide particles according to any one of claims 1 to 4, wherein the micropores of the defatted rawhide particles have functional food additive particles adsorbed therein.

6. The edible chew according to claim 5, characterized in that: The particle size of the functional food additive particles is 3 to 150 μm.

7. The edible chew according to claim 5, characterized in that: The added amount of the functional food additive is 0.1% to 30% of the mass of the rawhide particles.

8. The method for preparing defatted rawhide particles according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Degreasing the hide by using a composite enzyme comprising alkaline protease, saccharifying enzyme and alkaline fat to obtain a defatted hide; S2. Multiple micropores are evenly formed on the defatted rawhide to obtain defatted microporous rawhide.

9. The method for preparing defatted rawhide particles according to claim 7, characterized in that: Step S3: freezing the defatted microporous rawhide at -20 to -10°C.

10. The method for preparing defatted rawhide particles according to claim 7, characterized in that: The method for preparing defatted rawhide particles comprises: S4. Drying and cutting the defatted microporous rawhide in sequence to obtain defatted rawhide particles.

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