High-fiber biscuit for horses and process for preparing the same

Abstract

The present application belongs to the technical field of animal food, and particularly relates to a high-fiber biscuit for horses and a preparation process thereof. The preparation process of the high-fiber biscuit for horses comprises the steps of forage treatment, fruit and vegetable residue treatment, sunflower seed powder preparation, mixing, shaping, freeze-drying and the like. In the present application, a proper amount of lactobacillus plantarum is added into the fruit and vegetable residues and low-temperature fermentation is carried out, so that the fibers in the fruit and vegetable residues are well preserved, the content of fibers in the biscuit for horses is increased, and the intestinal peristalsis of the horses is promoted, which is helpful for the digestion and defecation of the horses.

Description

TECHNICAL FIELD

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

[0002] In the process of horse feeding and management, the rationality of nutritional proportion directly affects the health, performance and reproductive capacity of horses. As large herbivorous animals, the digestive system of horses mainly relies on feed rich in crude fiber for digestion and absorption, thereby maintaining the energy demand for growth, reproduction and daily activities. With the continuous development of horse feeding technology, equine nutrition gradually focuses on high-fiber, low-sugar and low-starch nutritional structures that are more in line with the physiological needs of horses.

[0003] High-fiber feed is essential for maintaining the normal operation of the digestive system of horses. The digestive system of horses has unique characteristics, with a large number of microbial communities in the cecum and colon. These microorganisms can ferment and decompose high-fiber substances to produce volatile fatty acids, providing energy for horses. 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 slowly digested and absorbed in the horse's intestine, which can avoid rapid blood sugar rise and excessive insulin secretion. 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 have a strong feeling of satiety, reducing the problem of obesity caused by excessive eating in horses. At the same time, appropriate satiety helps horses maintain good behavior habits and reduce undesirable behaviors such as gnawing and restlessness caused by hunger.

[0004] However, high-fiber feed is rich in organic components such as cellulose and has strong hygroscopicity. During storage, if the environmental humidity is high, the feed is easy to absorb moisture in the air, thereby creating conditions for the growth and reproduction of mold, bacteria and other microorganisms. Once moldy, not only will the nutritional value of the feed be reduced, but also toxins may be produced, posing a serious threat to the health of horses. Many feeds contain nutrients such as fat and vitamins that are less stable. During storage, these components are in contact with oxygen in the air and are prone to oxidation. For example, after oxidation of unsaturated fatty acids, peroxides and free radicals are produced, not only causing rancid smell of feed, reducing palatability, but also destroying nutrients such as vitamin A and vitamin E in feed, resulting in a significant decrease in the nutritional value of feed. SUMMARY

[0005] The present application overcomes the shortcomings of the prior art and provides a biscuit for horses with high fiber content, high nutrient content and low moldiness. The preparation process of the high-fiber biscuit for horses includes the following steps:

[0006] (1) The forage is cut into 2-10 cm pieces after drying, and is ready for use;

[0007] (2) The fruit and vegetable is squeezed by physical extrusion, and the residue is filtered and reserved. The residue is dried at 8-15 DEG C under vacuum until the water content is 40-60%, and then is mixed with Lactobacillus plantarum LP45 at a mass ratio of 10:0.5-1.5. The mixture is placed at 2-10 DEG C for 4-6 h to obtain fruit and vegetable residue, which is ready for use;

[0008] (3) Sunflower seed powder preparation: The sunflower seed is subjected to cold pressing to remove oil, and is mixed with lactitol and maltodextrin at a mass ratio of 8-12:0.2-1:0.5-2, and is crushed into powder to obtain sunflower seed powder;

[0009] (4) The forage pieces, sunflower seed powder, fruit and vegetable residue, wheat flour and spices are mixed, and are shaped and freeze-dried to obtain the product.

[0010] Further, the fruit and vegetable is at least one selected from apple, carrot, pear, banana, cabbage, celery, cucumber and pumpkin. The spice is one or more selected from rosemary, mint and chamomile. The forage is at least one selected from timothy grass, alfalfa, oat grass, ryegrass and mung bean straw. The mass ratio of the forage, sunflower seed powder, fruit and vegetable residue, spice and wheat flour in the high-fiber biscuit for horses is 20-30:5-10:10-20:1-3:2-5. The cold pressing process is that the sunflower seed is pressed at a temperature of 5-12 DEG C and a pressure of 40-60 MPa at a speed of 2-3 MPa / min, and is kept for 15-25 min. The freeze-drying procedure is: a. pre-freezing at a temperature of -30 DEG C to -40 DEG C for 3-5 h; b. 10-100 Pa, -15 DEG C to 0 DEG C, 3-5 h, c. 10-100 Pa, 15 DEG C to 25 DEG C, 12-24 h.

[0011] Compared with the prior art, the technical effect of the present application is that:

[0012] The fruit and vegetable residue will ferment at room temperature, and part of the soluble fiber will be consumed or decomposed during the fermentation process, resulting in a decrease in fiber content. In the present application, an appropriate amount of Lactobacillus plantarum LP45 is added to the fruit and vegetable residue and is fermented at low temperature. Compared with fermentation at room temperature or high temperature, the metabolic speed of the lactic acid bacteria is slowed down, and the fermentation process is relatively mild. For soluble fiber, the metabolic decomposition by lactic acid bacteria is slowed down. For insoluble fiber, the low-temperature fermentation of Lactobacillus plantarum LP45 can better preserve the fiber, thereby increasing the fiber content in the biscuit for horses, promoting intestinal peristalsis, and being helpful for the digestion and defecation of horses.

[0013] Omega-6 fatty acids are relatively easy to oxidize, and the oxidized Omega-6 fatty acids not only lose the original nutritional value, but also produce some rancid smell and taste, produce some harmful byproducts, which are harmful to health, and vitamin A is also easy to be affected by oxidation, light, heat, acid-base environment and other factors, and the present application adds a certain proportion of lactitol and malt dextrin in the preparation process of sunflower seed powder, which effectively prevents the oxidation of Omega-6 fatty acids and vitamin A. BRIEF DESCRIPTION OF DRAWINGS

[0014] Figure 1 : Fibre content in biscuits for horses of Example 1 to Example 3 and biscuits for horses of Comparative Example 1 to Comparative Example 6. DETAILED DESCRIPTION

[0015] In order to make the purpose, technical scheme of the present application more clear, the following embodiments are combined to further illustrate the present application, but the protection scope of the present application is not limited to these embodiments, and the embodiments are only used to explain the present application. Those skilled in the art should understand that any change or equivalent replacement without departing from the concept of the present application is included in the protection scope of the present application.

[0016] Example 1: Biscuits for horses and preparation process

[0017] (1) 100g Timothy grass, 100g alfalfa, 50g mung bean straw are dried, cut into 5mm segments to obtain forage segments, which are used for standby;

[0018] (2) 50g apples, 20g carrots, 20g cabbage, 10g celery are squeezed by physical extrusion, the filtrate is reserved, and the filter residue is vacuum dried at 12℃ until the water content is 50%, and then Lactobacillus plantarum LP45 is added according to a mass ratio of 10:1, and the mixture is placed at 5℃ for 5h to obtain fruit and vegetable residues, which are used for standby;

[0019] (3) Sunflower seed powder preparation: sunflower seeds are pressed at a temperature of 8℃ and a pressure of 50MPa at a speed of 2.5MPa / min, and the pressure is maintained for 20min to remove oil, and then the sunflower seed cake is mixed with lactitol and malt dextrin according to a mass ratio of 10:0.5:1, and then crushed into powder to obtain sunflower seed powder;

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

[0021] Example 2: Biscuits for horses and preparation process

[0022] (1) 50g Timothy grass, 100g alfalfa, 50g oat were dried, cut into 2mm segments to obtain grass segments, for use as follows;

[0023] (2) 50g apple, 20g pumpkin, 20g cucumber, 10g pear were squeezed by physical pressing, the filtrate was reserved and the residue was dried at 8℃ under vacuum to a water content of 40%, Lactobacillus plantarum LP45 was added at a mass ratio of 10:0.5, and the mixture was left to stand at 2℃ for 6h to obtain fruit and vegetable residue, for use as follows;

[0024] (3) Sunflower seed powder preparation: sunflower seeds were pressed at a temperature of 5℃ and a pressure of 40MPa at a speed of 2MPa / min, and the oil was removed after pressure maintaining for 15min to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin at a mass ratio of 8:0.2:0.5, and was broken into powder to obtain sunflower seed powder;

[0025] (4) 200g grass segments, 50g sunflower seed powder, 100g fruit and vegetable residue, 5g rosemary, 5g mint, 20g wheat flour were mixed, shaped, and freeze-dried, a. pre-frozen at a temperature of -40℃ for 3h; b. pressure of 10Pa, temperature of -15℃, for 3h, c. pressure of 10Pa, temperature of 15℃, for 12h, packaged, and obtained.

[0026] Example 3 Horse biscuit and preparation process

[0027] (1) 150g Timothy grass, 100g alfalfa, 50g ryegrass were dried, cut into 10mm segments to obtain grass segments, for use as follows;

[0028] (2) 50g apple, 20g cabbage, 20g pear, 10g banana were squeezed by physical pressing, the filtrate was reserved and the residue was dried at 15℃ under vacuum to a water content of 60%, Lactobacillus plantarum LP45 was added at a mass ratio of 10:1.5, and the mixture was left to stand at 10℃ for 4h to obtain fruit and vegetable residue, for use as follows;

[0029] (3) Sunflower seed powder preparation: sunflower seeds were pressed at a temperature of 12℃ and a pressure of 60MPa at a speed of 3MPa / min, and the oil was removed after pressure maintaining for 25min to obtain sunflower seed cake, which was mixed with lactitol and maltodextrin at a mass ratio of 12:1:2, and was broken into powder to obtain sunflower seed powder;

[0030] (4) 300g grass segments, 100g sunflower seed powder, 200g fruit and vegetable residue, 20g rosemary, 10g chamomile, 50g wheat flour were mixed, shaped, and freeze-dried, a. pre-frozen at a temperature of -30℃ for 5h; b. pressure of 100Pa, temperature of 0℃, for 5h, c. pressure of 100Pa, temperature of 25℃, for 24h, packaged, and obtained.

[0031] Comparative Example 1 Horse biscuit and preparation process

[0032] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and then obtained as forage segments, which were used as prepared;

[0033] (2) 50 g apples, 20 g carrots, 20 g cabbages, and 10 g celery were squeezed by physical extrusion, and the filter residue was reserved and dried at 12°C under vacuum until the water content was 50%, and then the residue was obtained as fruit and vegetable residue, which was used as prepared after being left at 25°C for 4 h;

[0034] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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, and then the oil was removed to obtain sunflower seed cakes, which were mixed with lactitol and malt dextrin at a mass ratio of 10:0.5:1, and then crushed into powder to obtain sunflower seed powder;

[0035] (4) 250 g of the forage segments, 80 g of the sunflower seed powder, 150 g of the fruit and vegetable residue, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour were mixed, shaped, and freeze-dried, a. pre-frozen at a temperature of -35°C for 4 h; b. 50 Pa, -5°C, 4 h, c. 30 Pa, 20°C, 18 h, and then packaged to obtain the biscuits.

[0036] Example 2 biscuits for horses and preparation process

[0037] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and then obtained as forage segments, which were used as prepared;

[0038] (2) 50 g apples, 20 g carrots, 20 g cabbages, and 10 g celery were squeezed by physical extrusion, and the filter residue was reserved and dried at 12°C under vacuum until the water content was 50%, and then the residue was obtained as fruit and vegetable residue, which was used as prepared after being left at 25°C for 4 h;

[0039] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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, and then the oil was removed to obtain sunflower seed cakes, which were mixed with lactitol and malt dextrin at a mass ratio of 10:0.5:1, and then crushed into powder to obtain sunflower seed powder;

[0040] (4) 250 g of the forage segments, 80 g of the sunflower seed powder, 150 g of the fruit and vegetable residue, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour were mixed, shaped, and freeze-dried, a. pre-frozen at a temperature of -35°C for 4 h; b. 50 Pa, -5°C, 4 h, c. 30 Pa, 20°C, 18 h, and then packaged to obtain the biscuits.

[0041] Example 3 biscuits for horses and preparation process

[0042] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and grass segments were obtained and reserved;

[0043] (2) 50 g apples, 20 g carrots, 20 g cabbage, and 10 g celery were squeezed by physical extrusion, and the filter residue was reserved and vacuum dried at 12°C until the water content was 50%. Lactobacillus plantarum LP45 was added at a mass ratio of 10:1, and the mixture was placed at 5°C for 5 h to obtain fruit and vegetable residues, which were reserved;

[0044] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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. The oil was removed to obtain sunflower seed cakes, which were crushed into powder to obtain sunflower seed powder;

[0045] (4) 250 g of the grass segments, 80 g of the sunflower seed powder, 150 g of the fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour were mixed, shaped, and freeze-dried. a. Pre-freezing at a temperature of -35°C for 4 h; b. Pressure of 50 Pa, temperature of -5°C, for 4 h; c. Pressure of 30 Pa, temperature of 20°C, for 18 h; and packaging.

[0046] Example 4 Horse biscuit and preparation process

[0047] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and grass segments were obtained and reserved;

[0048] (2) 50 g apples, 20 g carrots, 20 g cabbage, and 10 g celery were squeezed by physical extrusion, and the filter residue was reserved and vacuum dried at 12°C until the water content was 50%. Lactobacillus plantarum LP45 was added at a mass ratio of 10:1, and the mixture was placed at 5°C for 5 h to obtain fruit and vegetable residues, which were reserved;

[0049] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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. The oil was removed to obtain sunflower seed cakes, which were crushed into powder to obtain sunflower seed powder;

[0050] (4) 250 g of the grass segments, 80 g of the sunflower seed powder, 150 g of the fruit and vegetable residues, 10 g of rosemary, 10 g of mint, and 40 g of wheat flour were mixed, shaped, and freeze-dried. a. Pre-freezing at a temperature of -35°C for 4 h; b. Pressure of 50 Pa, temperature of -5°C, for 4 h; c. Pressure of 30 Pa, temperature of 20°C, for 18 h; and packaging.

[0051] Example 5 Horse biscuit and preparation process

[0052] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and obtained as forage segments, for standby use;

[0053] (2) 50 g apples, 20 g carrots, 20 g cabbage, and 10 g celery were squeezed by physical extrusion, the filtrate was reserved, and the filter residue was vacuum dried at 12 °C until the water content was 50%, Lactobacillus plantarum LP45 was added at a mass ratio of 10:1, and the mixture was placed at 5 °C for 5 h to obtain fruit and vegetable residues for standby use;

[0054] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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 the sunflower seed cake was mixed with lactitol and dextrin at a mass ratio of 10:0.5:1, and was broken into powder to obtain sunflower seed powder;

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

[0056] Example 6 Horse biscuit and preparation process

[0057] (1) 100 g Timothy grass, 100 g alfalfa, 50 g green bean stalks were dried, cut into 5 mm segments, and obtained as forage segments, for standby use;

[0058] (2) 50 g apples, 20 g carrots, 20 g cabbage, and 10 g celery were squeezed by physical extrusion, the filtrate was reserved, and the filter residue was vacuum dried at 12 °C until the water content was 50%, Lactobacillus plantarum LP45 was added at a mass ratio of 10:1, and the mixture was placed at 5 °C for 5 h to obtain fruit and vegetable residues for standby use;

[0059] (3) Sunflower seed powder preparation: sunflower seeds were squeezed 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 the sunflower seed cake was mixed with lactitol and dextrin at a mass ratio of 10:0.5:1, and was broken into powder to obtain sunflower seed powder;

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

[0061] Accelerated test verification of 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 stored for 6 months at a temperature of 40±2℃ and a relative humidity of 75%±5% according to the commercial packaging, and samples were taken on the first day (A) and at the end of the 6th month (B) during the test period, and the content of vitamin A, vitamin E and Omega-6 fatty acid was 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 acid, Aspergillus and Penicillium in horse biscuits

[0064]

[0065]

[0066] As shown in Table 1, the content of vitamin A, vitamin E and Omega-6 fatty acid in the horse biscuits of Examples 1 to 3 is high and stable, and no mold such as Aspergillus and Penicillium is detected after 6 months of accelerated testing.

[0067] The horse biscuits of Examples 1 to 3 and the horse biscuits of Comparative Examples 1 to 6 were analyzed for ingredients by near-infrared spectroscopy and other methods. Figure 1 The fiber content of the horse biscuits of Examples 1 to 3 and the horse biscuits of Comparative Examples 1 to 6 is shown, and the horse biscuits of Examples 1 to 3 have a relatively high fiber content, which can help maintain the digestive health of horses, improve intestinal function or relieve constipation and other problems.

Claims

1. A process for the preparation of high fibre biscuit for horses, characterized in that, The preparation process comprises the following steps: (1) after drying the forage, cutting into segments, obtaining forage segments; (2) fruit and vegetable juice is squeezed, the filter residue is reserved, and the filter residue is dried at 8~15℃ under vacuum to a water content of 40%~60%, plant lactobacillus LP45 is added in a mass ratio of 10:0.5~1.5, and the mixture is placed at 2~10℃ for 4~6h, obtaining fruit and vegetable residue; (3) sunflower seed powder preparation: sunflower seeds are removed by cold pressing process to obtain sunflower seed cake, mixed with lactitol and malt dextrin in a mass ratio of 8~12:0.2~1:0.5~2, broken into powder, obtaining sunflower seed powder; (4) mixing the forage segments, sunflower seed powder, fruit and vegetable residue, wheat flour and spices, shaping, freeze-drying, obtaining the product; The cold pressing process is to press the sunflower seeds at a temperature of 5~12℃ and a pressure of 40~60MPa at a speed of 2~3MPa / min, and the pressure is maintained for 15~25min.

2. The manufacturing process according to claim 1, characterized in that, The fruit and vegetable is selected from at least one of apple, carrot, pear, banana, cabbage, celery, cucumber and pumpkin.

3. The manufacturing process of claim 1, wherein, The mass ratio of the plant lactobacillus LP45 to the filter residue with a water content of 40%~60% is 1:

10.

4. The manufacturing process of claim 1, wherein, The mass ratio of the sunflower seed cake, lactitol and malt dextrin is 10:0.5:

1.

5. The manufacturing process of claim 1, wherein, The freeze-drying program is: a. pre-freezing at a temperature of -30℃~-40℃ for 3~5h; b. pressure 10~100Pa, temperature -15℃~0℃, 3~5h, c. pressure 10~100Pa, temperature 15℃~25℃, 12~24h.

6. The high fiber biscuit for horses obtained by the process according to claim 1, characterized by that, The mass ratio of forage segments, sunflower seed powder, fruit and vegetable residue, spices and wheat flour in the high-fiber biscuit for horses is 20~30:5~10:10~20:1~3:2~5.

7. The high fibre biscuit for horses according to claim 6, characterised in that, The mass ratio of forage segments, sunflower seed powder, fruit and vegetable residue, spices and wheat flour in the high-fiber biscuit for horses is 25:8:15:2:

4.

8. The high fibre biscuit for horses as claimed in claim 6, wherein, The spices are selected from one or more of rosemary, mint and chamomile.

9. The high-fiber biscuit for horses according to claim 6, characterized by, The forage is selected from at least one of timothy grass, alfalfa, oat grass, rye grass and mung bean straw.

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