High-fiber biscuit for horses and preparation process of high-fiber biscuit

Abstract

The invention belongs to the technical field of animal food, and particularly relates to a high-fiber biscuit for horses and a preparation technology of the high-fiber biscuit. The preparation process of the high-fiber biscuits for horses comprises the steps of forage treatment, fruit and vegetable residue treatment, sunflower seed powder preparation, mixing, shaping, freeze drying and the like. A proper amount of lactobacillus plantarum is added into the fruit and vegetable residues for low-temperature fermentation, and fibers in fruits and vegetables are well reserved, so that the content of the fibers in the biscuits for the horses is increased, intestinal peristalsis of the horses can be promoted, and digestion and defecation of the horses are facilitated.

Description

Technical Field

[0001] The invention belongs to the technical field of animal food, and particularly relates to a high-fiber biscuit for horses and a preparation process thereof. Background Art

[0002] In the process of horse breeding and management, the rationality of nutritional ratio directly affects the health, athletic performance and reproductive ability of horses. As large herbivorous animals, the digestive system of horses mainly relies on crude fiber-rich feed for digestion and absorption to maintain their energy needs for growth, reproduction and daily activities. With the continuous development of horse breeding technology, horse nutrition has gradually attached importance to nutritional structures that are more in line with the physiological needs of horses, such as high fiber, low sugar, and low starch.

[0003] High-fiber feed is essential for maintaining the normal functioning of the horse's digestive system. The horse's digestive system is unique, with a large number of microbial communities in its cecum and colon, which can ferment and decompose high-fiber substances to produce volatile fatty acids to provide energy for the horse. At the same time, high-fiber feed can increase the volume of intestinal contents, promote intestinal peristalsis, and prevent constipation and other digestive system diseases. Compared with high-starch feed, high-fiber feed is digested and absorbed more slowly in the horse's intestines, which can avoid the rapid rise of blood sugar and excessive secretion of insulin. This is of great significance for maintaining the metabolic balance of horses, especially for horses with metabolic diseases such as insulin resistance. In addition, high-fiber feed can make horses feel fuller and reduce obesity caused by overeating. At the same time, a proper sense of fullness helps horses maintain good behavioral habits and reduce bad behaviors such as gnawing and irritability caused by hunger.

[0004] However, high-fiber feeds are rich in organic ingredients such as cellulose and have strong hygroscopicity. During storage, if the environmental humidity is high, the feed will easily absorb moisture in the air, thus creating conditions for the growth and reproduction of microorganisms such as mold and bacteria. Once mold occurs, it will not only reduce the nutritional value of the feed, but may also produce toxins, posing a serious threat to the health of horses. The fats, vitamins and other nutrients contained in many feeds have poor stability. During storage, these ingredients come into contact with oxygen in the air and are prone to oxidation reactions. For example, unsaturated fatty acids will produce peroxides and free radicals after oxidation, which will not only make the feed have a rancid smell and reduce palatability, but also destroy nutrients such as vitamin A and vitamin E in the feed, resulting in a significant decrease in the nutritional value of the feed. Summary of the invention

[0005] The shortcomings of the prior art are overcome. The present invention provides a horse biscuit with high fiber content, high nutrient content and low mildew resistance. The preparation process of the high-fiber horse biscuit comprises the following steps:

[0006] (1) After the grass is dried, cut it into small pieces of 2 cm to 10 cm and set aside;

[0007] (2) The fruits and vegetables are squeezed by physical squeezing, and the residue is filtered and retained, and vacuum dried at 8°C to 15°C until the moisture content is 40% to 60%, and Lactobacillus plantarum LP45 is added in a mass ratio of 10:0.5 to 1.5, and the mixture is allowed to stand at 2 to 10°C for 4 to 6 hours to obtain fruit and vegetable residue for later use;

[0008] (3) Preparation of sunflower seed powder: sunflower seeds are cold pressed to remove oil to obtain sunflower seed cakes, which are mixed with lactitol and maltodextrin in a mass ratio of 8-12:0.2-1:0.5-2, and crushed into powder to obtain sunflower seed powder;

[0009] (4) Mix the grass segments, sunflower seed powder, fruit and vegetable residues, wheat flour and spices, shape them, and freeze-dry them to obtain the product.

[0010] Furthermore, the fruits and vegetables are selected from at least one of apples, carrots, pears, bananas, cabbage, celery, cucumbers, and pumpkins. The spices are selected from one or more of rosemary, mint, and chamomile. The forage is selected from at least one of timothy grass, alfalfa, oat grass, ryegrass, and mung bean straw. The mass ratio of forage, sunflower seed powder, fruit and vegetable residues, spices, and wheat flour in the high-fiber biscuits for horses is 20-30:5-10:10-20:1-3:2-5. The cold pressing process is to press the sunflower seeds at a temperature of 5°C to 12°C and a pressure of 40-60MPa at a speed of 2-3MPa / min, and maintain the pressure for 15-25min. The freeze-drying procedure is: a. pre-freezing at a temperature of -30°C to -40°C for 3 to 5 hours; b. pressure of 10 to 100 Pa, temperature of -15°C to 0°C, for 3 to 5 hours; c. pressure of 10 to 100 Pa, temperature of 15°C to 25°C, for 12 to 24 hours.

[0011] Compared with the prior art, the technical effects of the present invention are:

[0012] Fruit and vegetable residues will ferment at room temperature, and part of soluble fiber will be consumed or decomposed during the fermentation process, resulting in a decrease in fiber content. The present invention adds an appropriate amount of plant lactobacillus LP45 to the fruit and vegetable residues and ferments at low temperature. Compared with fermentation at room temperature or high temperature, the metabolic rate of lactic acid bacteria will be slowed down, making the fermentation process milder. For soluble fiber, the metabolic decomposition by lactic acid bacteria can be slowed down. For insoluble fiber, the low-temperature fermentation of plant lactobacillus LP45 can better retain the fiber, thereby increasing the fiber content in horse biscuits, promoting intestinal peristalsis, and facilitating digestion and defecation of horses.

[0013] Omega-6 fatty acids are relatively easy to oxidize. Omega-6 fatty acids after oxidation not only lose their original nutritional value, but also produce some spoiled odors and tastes, and produce some harmful by-products, which are detrimental to health. Vitamin A is also easily affected by factors such as oxidation, light, heat, and acid-base environment. The present invention adds a certain proportion of lactitol and maltodextrin in the sunflower seed powder preparation process, which effectively prevents the oxidation of Omega-6 fatty acids and vitamin A. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 : Fiber content in the horse biscuits of Examples 1 to 3 and Comparative Examples 1 to 6. DETAILED DESCRIPTION

[0015] In order to make the purpose and technical solution of the present invention clearer, the present invention is further described below in conjunction with embodiments, but the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. It should be understood by those skilled in the art that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0016] Example 1 Horse Biscuits and Preparation Process

[0017] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0018] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 5° C. for 5 h to obtain fruit and vegetable residue for later use;

[0019] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin in a mass ratio of 10:0.5:1 and crushed into powder to obtain sunflower seed powder;

[0020] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0021] Example 2 Horse Biscuits and Preparation Process

[0022] (1) 50 g of timothy grass, 100 g of alfalfa, and 50 g of oat grass were dried and cut into 2 mm segments to obtain grass segments for later use;

[0023] (2) 50 g of apple, 20 g of pumpkin, 20 g of cucumber, and 10 g of pear were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 8° C. to a moisture content of 40%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:0.5, and the mixture was allowed to stand at 2° C. for 6 h to obtain fruit and vegetable residue for later use;

[0024] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 5°C and a pressure of 40 MPa at a speed of 2 MPa / min, and the pressure was maintained for 15 min to remove oil and fat to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin in a mass ratio of 8:0.2:0.5 and crushed into powder to obtain sunflower seed powder;

[0025] (4) 200 g of grass segments, 50 g of sunflower seed powder, 100 g of fruit and vegetable residues, 5 g of rosemary, 5 g of mint, and 20 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -40°C for 3 h; b. The pressure is 10 Pa and the temperature is -15°C for 3 h; c. The pressure is 10 Pa and the temperature is 15°C for 12 h. The product is packaged.

[0026] Example 3 Horse Biscuits and Preparation Process

[0027] (1) 150 g of timothy grass, 100 g of alfalfa, and 50 g of ryegrass were dried and cut into 10 mm segments to obtain forage segments for later use;

[0028] (2) 50 g of apple, 20 g of cabbage, 20 g of pear, and 10 g of banana were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 15° C. to a moisture content of 60%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1.5, and the mixture was allowed to stand at 10° C. for 4 h to obtain fruit and vegetable residue for later use;

[0029] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 12°C and a pressure of 60 MPa at a speed of 3 MPa / min, and the pressure was maintained for 25 min to remove oil and fat to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin in a mass ratio of 12:1:2 and crushed into powder to obtain sunflower seed powder;

[0030] (4) 300 g of grass segments, 100 g of sunflower seed powder, 200 g of fruit and vegetable residues, 20 g of rosemary, 10 g of chamomile, and 50 g of wheat flour are mixed, shaped, and freeze-dried. a. Pre-freeze at -30°C for 5 h; b. Pressure 100 Pa, temperature 0°C, 5 h; c. Pressure 100 Pa, temperature 25°C, 24 h, and package.

[0031] Comparative Example 1 Horse Biscuits and Preparation Process

[0032] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0033] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. to a moisture content of 50%, and then allowed to stand at 25° C. for 4 h to obtain fruit and vegetable residue for later use;

[0034] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin in a mass ratio of 10:0.5:1 and crushed into powder to obtain sunflower seed powder;

[0035] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0036] Comparative Example 2 Horse Biscuits and Preparation Process

[0037] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0038] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 25° C. for 5 h to obtain fruit and vegetable residue for later use;

[0039] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin in a mass ratio of 10:0.5:1 and crushed into powder to obtain sunflower seed powder;

[0040] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0041] Comparative Example 3 Horse Biscuits and Preparation Process

[0042] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0043] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 5° C. for 5 h to obtain fruit and vegetable residue for later use;

[0044] (3) Preparation of sunflower seed powder: Sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and obtain sunflower seed cakes, which were crushed into powder to obtain sunflower seed powder;

[0045] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0046] Comparative Example 4 Horse Biscuits and Preparation Process

[0047] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0048] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 5° C. for 5 h to obtain fruit and vegetable residue for later use;

[0049] (3) Preparation of sunflower seed powder: Sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cake, which was mixed with maltodextrin at a mass ratio of 10:1 and crushed into powder to obtain sunflower seed powder;

[0050] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0051] Comparative Example 5 Horse Biscuits and Preparation Process

[0052] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0053] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 5° C. for 5 h to obtain fruit and vegetable residue for later use;

[0054] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cakes, which were mixed with lactitol in a mass ratio of 10:0.5:1 and crushed into powder to obtain sunflower seed powder;

[0055] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0056] Comparative Example 6 Horse Biscuits and Preparation Process

[0057] (1) 100 g of timothy grass, 100 g of alfalfa, and 50 g of mung bean straw were dried and cut into 5 mm segments to obtain forage segments for later use;

[0058] (2) 50 g of apple, 20 g of carrot, 20 g of cabbage, and 10 g of celery were squeezed by physical squeezing, and the residue was filtered and retained. The residue was vacuum dried at 12° C. until the moisture content was 50%, and Lactobacillus plantarum LP45 was added in a mass ratio of 10:1. The mixture was allowed to stand at 5° C. for 5 h to obtain fruit and vegetable residue for later use;

[0059] (3) Preparation of sunflower seed powder: sunflower seeds were pressed at a temperature of 8°C and a pressure of 50 MPa at a speed of 2.5 MPa / min, and the pressure was maintained for 20 min to remove oil and fat to obtain sunflower seed cakes, which were mixed with xylitol and dextrin in a mass ratio of 10:0.5:1 and crushed into powder to obtain sunflower seed powder;

[0060] (4) 250 g of grass segments, 80 g of sunflower seed powder, 150 g of fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour are mixed, shaped, and freeze-dried. a. The temperature is -35°C and pre-frozen for 4 h; b. The pressure is 50 Pa and the temperature is -5°C for 4 h; c. The pressure is 30 Pa and the temperature is 20°C for 18 h. The product is packaged.

[0061] Accelerated testing verifies the quality of horse biscuits

[0062] The horse biscuits of Examples 1 to 3 and the horse biscuits of Comparative Examples 1 to 6 were placed in commercial packaging at a temperature of 40±2°C and a relative humidity of 75%±5% for 6 months. Samples were taken on the first day (A) and at the end of the sixth month (B) during the test, and the contents of vitamin A, vitamin E, and omega-6 fatty acids were determined by high performance liquid chromatography (HPLC), and Aspergillus and Penicillium were detected by ELISA (enzyme-linked immunosorbent assay).

[0063] Table 1 Determination of vitamin A, vitamin E, omega-6 fatty acids, Aspergillus and Penicillium in horse biscuits

[0064]

[0065]

[0066] As shown in Table 1, the vitamin A, vitamin E and Omega-6 fatty acid contents in the horse biscuits of Examples 1 to 3 of the present invention are high and stable, and no molds such as Aspergillus and Penicillium were detected after 6 months of accelerated experiment.

[0067] The components of the horse biscuits of Examples 1 to 3 and the horse biscuits of Comparative Examples 1 to 6 were analyzed by near infrared spectroscopy or the like. Figure 1 The fiber content in the horse biscuits of Examples 1 to 3 and Comparative Examples 1 to 6 shows that the fiber content in the horse biscuits of Examples 1 to 3 of the present invention is relatively high, which can help maintain the digestive health of horses, improve intestinal function or relieve constipation and other problems.

Claims

1. A process for preparing high-fiber biscuits for horses, characterized in that: The preparation process comprises the following steps: (1) After the forage is dried, it is cut into segments to obtain forage segments; (2) Juice the fruit and vegetables, filter and retain the residue, vacuum dry at 8°C to 15°C until the moisture content is 40% to 60%, add Lactobacillus plantarum LP45 in a mass ratio of 10:0.5 to 1.5, and let stand at 2 to 10°C for 4 to 6 hours to obtain fruit and vegetable residue; (3) Preparation of sunflower seed powder: sunflower seeds are cold pressed to remove oil to obtain sunflower seed cakes, which are mixed with lactitol and maltodextrin in a mass ratio of 8-12:0.2-1:0.5-2, and crushed into powder to obtain sunflower seed powder; (4) Mix the grass segments, sunflower seed powder, fruit and vegetable residues, wheat flour and spices, shape them, and freeze-dry them to obtain the product.

2. The preparation process according to claim 1, characterized in that: The fruits and vegetables are selected from at least one of apples, carrots, pears, bananas, cabbage, celery, cucumbers and pumpkins.

3. The preparation process according to claim 1, characterized in that: The cold pressing process comprises pressing the sunflower seeds at a temperature of 5°C to 12°C, a pressure of 40 to 60 MPa, a speed of 2 to 3 MPa / min, and maintaining the pressure for 15 to 25 minutes.

4. The preparation process according to claim 1, characterized in that: The mass ratio of the plant lactobacillus LP45 to the filter residue with a water content of 40% to 60% is 1:

10.

5. The preparation process according to claim 1, characterized in that: The mass ratio of the sunflower seed cake, lactitol and maltodextrin is 10:0.5:

1.

6. The preparation process according to claim 1, characterized in that: The freeze-drying procedure is: a. pre-freezing at a temperature of -30°C to -40°C for 3 to 5 hours; b. pressure of 10 to 100 Pa, temperature of -15°C to 0°C, for 3 to 5 hours; c. pressure of 10 to 100 Pa, temperature of 15°C to 25°C, for 12 to 24 hours.

7. A high-fiber biscuit for horses obtained by the preparation process of claim 1, characterized in that: The mass ratio of the grass segments, sunflower seed powder, fruit and vegetable residues, spices and wheat flour in the high-fiber biscuits for horses is 20-30:5-10:10-20:1-3:2-5.

8. The high-fiber biscuit for horses according to claim 7, characterized in that: The mass ratio of the grass segments, sunflower seed powder, fruit and vegetable residues, spices and wheat flour in the high-fiber biscuits for horses is 25:8:15:2:

4.

9. The high-fiber biscuit for horses according to claim 7, characterized in that: The spices are selected from one or more of rosemary, mint and chamomile.

10. The high-fiber biscuit for horses according to claim 7, characterized in that: The forage is selected from at least one of timothy grass, alfalfa, oat grass, ryegrass and mung bean straw.

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