High-crispness crispy grain and preparation method thereof

Abstract

The invention relates to the technical field of pet food, in particular to high-crispness crispy food and a preparation method thereof.The high-crispness crispy food comprises chicken breast, fish meal, potato powder, sweet potato powder, liquid grease, beer yeast powder, yolk powder, cellulose, alfalfa meal, chicory root powder and an additive, and the additive is composed of prebiotics, vitamins and minerals. The formula of the crispy food for pets is optimized through a large number of feeding tests, and the crispness of the crispy food is changed by adopting a method of multi-point addition of the chicken breast, concentrated grouting of the chicken breast and pre-addition of fat in the whole process; it is verified that the crispy grain is superior to existing products in the aspects of crispness, digestibility and palatability; the crispy grain prepared by the formula and the preparation process disclosed by the invention has wide market application prospects and excellent social and economic benefits.

Description

Technical Field

[0001] The invention relates to the technical field of pet food, in particular to a crispy food with high crispness and a preparation method thereof. Background Art

[0002] With the continuous improvement of social and economic levels, more and more families choose to keep pets as companions in life. Pets are no longer just a member of the family, but an indispensable part of many people's lives. This trend has led to the rapid development of the pet food market, and consumers' demand for pet food is also increasing. When choosing pet food, consumers pay more and more attention to the nutritional balance and comprehensiveness of pet food as well as the health of pets. Cat food is the main food source for cats, and its quality directly affects the health of cats.

[0003] As a widely used pet food, the production process of puffed food is quite mature. Compared with other types of cat food, puffed food is more affordable and has good storage stability. However, although puffed food has many advantages, it also has some disadvantages that cannot be ignored.

[0004] In order to maintain the shape and taste of puffed food, a certain amount of starch is usually added to the raw materials. Although a small amount of starch is good for the health of cats, starch is a high-energy carbohydrate. If cats consume a large amount of high-starch food for a long time, it will lead to excess energy, thereby increasing the risk of obesity and metabolic diseases such as diabetes. In addition, starch may also affect the cat's digestive system, causing gastrointestinal discomfort and even allergic reactions.

[0005] Compared with other types of cat food such as baked food and wet food, the taste of puffed food is relatively simple and lacks variety. Eating food with the same taste for a long time may cause cats to lose interest in food, which in turn affects their appetite and nutritional intake.

[0006] In addition, there are some puffed cat foods on the market that are relatively hard, which may have some adverse effects on cats. First of all, cats' stomachs are relatively sensitive and lack some digestive enzymes; if the cat food is too hard, it may cause indigestion, which in turn causes gastrointestinal problems such as diarrhea. This will not only affect the cat's appetite, but may also have long-term effects on its health. On the other hand, extremely dry and hard cat food may also put pressure on the cat's teeth, and long-term consumption may cause oral problems such as gingivitis and periodontitis. These problems will not only affect the cat's eating, but may also have an impact on its overall health.

[0007] Based on the above-mentioned problems existing in the current puffed grains, in order to solve these problems, the present invention proposes a crispy grain with high crispness; this crispy grain is a product that has undergone technological innovation on the basis of traditional puffed grains. It achieves high crispness and higher nutritional value of the particles by introducing the processing technology of multi-point addition of fresh meat and concentrated injection of fresh meat. First of all, compared with traditional puffed grains, crispy grains have a higher fresh meat content, which can meet the needs of pets for meat food. During the processing, fresh meat is added in a multi-point distributed manner to ensure that the proportion of fresh meat occupies a larger proportion in the product, thereby improving the nutritional value of the product. This method enables each grain of crispy grain to fully absorb the nutrients of fresh meat, providing a richer source of nutrition for pets; in addition, the pre-addition of fat throughout the process is also a major feature of the crispy grain process; during the production process, the endogenous fat naturally contained in the raw materials is utilized to avoid the later spraying of oil and fat, ensuring that the product is more stable and lastingly fresh. This method can not only ensure that the puffed food has a crispy taste, but also reduce the pet's intake of fat during consumption, thereby reducing the risk of obesity in pets. Finally, the crispness of puffed food has obvious advantages over traditional puffed food. This means that the chewing of puffed food in the pet's mouth is more comfortable, which helps the pet to better digest and absorb the nutrients in the food. The crispy taste of puffed food can also stimulate the pet's appetite, making the pet more willing to eat, thereby improving the pet's quality of life. At the same time, the crispy cat food can not only clean the cat's teeth during the eating process, but also rub the surface of the teeth, reduce the formation of tartar, and help maintain oral health. Summary of the invention

[0008] Based on the above problems existing in the current crispy food, the present invention provides a crispy food with high crispness; the crispy food for pets comprises chicken breast, fish meal, potato flour, sweet potato flour, liquid oil, brewer's yeast powder, egg yolk powder, cellulose, alfalfa powder, chicory root powder and additives, wherein the additives comprise prebiotics, vitamins and minerals.

[0009] In order to achieve the above object, the present invention proposes the following technical solutions: A crispy food with high crispness, characterized in that: its raw materials include chicken breast, fish meal, potato flour, sweet potato flour, liquid oil, brewer's yeast powder, egg yolk powder, cellulose, alfalfa powder, chicory root powder, and additives; The raw materials are composed by weight as follows: chicken breast 60%-80%, fish meal 5%-17%, potato flour 10-15%, sweet potato flour 5-10%, liquid oil 4%-5%, brewer's yeast powder 2-4%, egg yolk powder 2-4%, cellulose 1-3%, alfalfa powder 1-3%, chicory root powder 0.5-3%, and additives 3-6%.

[0010] Furthermore: the additive composition includes prebiotics, vitamins, and minerals; the raw material composition ratio is: prebiotics 10-20%, vitamins 20-30%, and minerals 40-60%.

[0011] Furthermore: the prebiotics include at least one of fructooligosaccharides, fructans, mannooligosaccharides, and inulin; the vitamins include vitamin A acetate, vitamin D3, dl-α-tocopherol acetate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, D-biotin, and folic acid; the minerals are light calcium carbonate, calcium hydrogen phosphate, yeast selenium, calcium iodate, amino acid copper complex, amino acid iron complex, amino acid manganese complex, amino acid zinc complex, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, calcium iodate, and sodium selenite.

[0012] Furthermore: the shape of the crisp grains is an irregular round flat shape; the cross-sectional shape of the crisp grains is a half-moon shape.

[0013] Furthermore: the method for preparing the crispy grain comprises the following steps: Step S1: crushing: the chicken breast meat is fully crushed by a meat grinder and a colloid mill; Step S2: emulsification, the crushed chicken breast is emulsified in an emulsifier to obtain meat slurry, and the emulsified meat slurry is stored in a meat slurry tank; Step S3: mixing, mixing the additive with fish meal, potato flour, sweet potato flour, brewer's yeast powder, egg yolk powder, cellulose, alfalfa powder, and chicory root powder, and then crushing them, and then adding liquid fat and part of the chicken breast meat paste to obtain a second mixed material; Step S4: modulation, pouring the second mixed material into a modulator, and pouring the remaining chicken breast slurry into the modulator and mixing it with the second mixed material to obtain a modulated raw material; Step S5: puffing, using a puffing machine to puff the prepared raw materials; Step S6: drying, further drying the expanded particles in an oven; Step S7: Cooling, cooling the dried particles in a cooling bin; Step S8: Grease spraying, using a grease sprayer to spray grease on the dried particles; Step S9: powder spraying, using a powder spraying machine to spray the grease sprayed particles; Step S10: Packaging: the sprayed particles are packaged by a packaging machine.

[0014] Furthermore: in step S3, the equipment used in the mixing process is a horizontal double-shaft paddle mixer; the equipment used in the pulverizing process is a fine pulverizer.

[0015] Furthermore: the liquid fat in step S3 is selected from chicken oil, soybean oil, fish oil or a combination thereof.

[0016] Further: in step S5, the feeding speed is 2-6 tons / hour, the tempering steam is 5-10%, the tempering water is 6-17%, the extrusion hole pitch diameter is 3-5.5 mm, the finished product diameter is 6.0-12 mm, and the cutting speed is 40-60 HZ.

[0017] Furthermore: the grease in step S8 is liquid grease, and the liquid grease is selected from chicken oil, soybean oil, fish oil or a combination thereof, and the grease spraying machine includes a vacuum spraying machine and a non-vacuum spraying machine.

[0018] Furthermore: after the spraying step and before the packaging step, the moisture content of the crispy grain semi-finished product is 1.5%-6%, and the fat content of the semi-finished product is 5%-12%.

[0019] Furthermore, the chicken breast described in the present invention is emulsified before chicken breast injection. The chicken breast injection technology adopts the method of directly injecting chicken breast with emulsification technology. All meat is only heat-prepared once from beginning to end, so that the original flavor and nutrition of chicken breast, such as protein, fat, vitamins and minerals, can be retained to a greater extent; compared with traditional meat powder grains, chicken breast injection grains are superior in taste and nutrition; this technology makes the chicken breast content in the crisp grain higher, more in line with the natural dietary structure of cats and other pets, and can meet their needs for meat nutrition; the crisp grain made by chicken breast injection technology has better palatability because it retains the delicious flavor of chicken breast. This not only helps pets to get enough nutrition, but also increases their pleasure of eating; this crisp grain has a higher digestibility because the chicken breast content is high and easy to digest and absorb; this is very important for pets, because a good digestibility means that the nutrition in the food can be absorbed more effectively, the gastrointestinal burden is reduced, and the risk of indigestion and gastrointestinal diseases is reduced.

[0020] The liquid fat of the present invention is selected from chicken oil, soybean oil, fish oil or a combination thereof. The chicken breast is added in a distributed manner at multiple points. During the production process, the endogenous fat naturally contained in the raw materials is used to increase the crispness of the crispy grain. The crispy grain with high crispness is easier to be chewed and digested by pets, thereby improving the palatability. For pets such as cats, they prefer food that is crispy and easy to chew. The crispy grain with lower hardness can meet this demand, making the pet feel more pleasant during the eating process. The crispy grain with high crispness is easier to be broken and digested in the mouth of the pet, thereby improving the palatability. It helps to reduce the burden on the digestive system; this is particularly important for pets, especially young pets, elderly pets or pets with sensitive digestive systems; in addition, crispy food with high crispness is easy to digest and helps to improve the absorption efficiency of nutrients, so that pets can better utilize the nutrients in food; crispy food can also reduce the risk of enamel wear and tartar formation caused by chewing hard food; crispy food has a softer taste and can stimulate the appetite of pets; for some pets with poor appetite or picky eaters, this food that is easier to chew and swallow may be more attractive.

[0021] The present invention further optimizes the shape of the pet crisp food through experiments, adjusts the shape of the crisp food to an irregular round flat shape, the cross-sectional shape of the crisp food is half-moon-shaped, and the particle surface area is increased by 45%-85%. The present invention can improve and enhance the puffing effect and hardness of the pet crisp food by further changing the shape of the crisp food.

[0022] The crisped grain preparation method of the present invention has simple equipment and low production cost, and increases the variety of pet grains and enhances the selectivity of pet grains by optimizing the formula and improving the shape of the crisped grains.

[0023] In summary, the crispy grain particles prepared using the formula and preparation process of the present invention have excellent molding degree, good palatability, more comprehensive nutrition, and improve the health of pet teeth. The crispy pet food prepared by the preparation process of the present invention has broad market application prospects and excellent social and economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a comparison chart of hardness between crisped grain and puffed grain of the present invention; Figure 2 The figure is a comparison chart of the pepsin digestibility of crisped grain and puffed grain of the present invention; Figure 3 This is a comparison chart of the first bite preference rates of the crispy grain and the puffed grain of the present invention.

[0025] Figure 4 This is a comparison chart of the overall feeding rate of the crisped grain and the puffed grain of the present invention.

[0026] Figure 5 This is a comparison chart of the crisped grain and puffed grain of the present invention after soaking in water for 10 minutes. DETAILED DESCRIPTION

[0027] The present invention is described in detail below in conjunction with specific examples. The following description of the preferred embodiments is merely exemplary in nature and is in no way intended to limit the present invention, its application or use; it is particularly noted that if no specific conditions are specified in the examples, the process is carried out under conventional conditions or conditions recommended by the manufacturer, and the raw materials used in the following examples can all be sourced from common commercial sources unless otherwise specified.

[0028] Experimental Group Crisp food formula: 60 kg chicken breast, 10 kg fish meal, 10 kg potato flour, 5 kg sweet potato flour, 5 kg liquid fat, 2 kg brewer's yeast powder, 2 kg egg yolk powder, 1 kg cellulose, 1 kg alfalfa powder, 0.5 kg chicory root powder, 3.5 kg additives, The prebiotics in the additives are fructooligosaccharides and mannooligosaccharides; the vitamins include vitamin A acetate, vitamin D3, dl-α-tocopherol acetate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, D-biotin, and folic acid. The minerals include light calcium carbonate, calcium hydrogen phosphate, yeast selenium, calcium iodate, amino acid copper complex, amino acid iron complex, amino acid manganese complex, amino acid zinc complex, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, calcium iodate, and sodium selenite.

[0029] Preparation process: The chicken breast raw material is fully crushed by a meat grinder and a colloid mill, and the crushed chicken breast raw material is emulsified in an emulsifier, and the emulsified chicken breast raw material is stored in a meat sauce tank. Other raw materials are crushed by a grinder and added to the meat sauce tank, and are fully mixed with the chicken breast raw material and then modulated. The modulated raw material is puffed by an extruder (expander: the extruder feed rate is 2-6 tons / hour, the tempering steam is 5-10%, the tempering water is 6-17%, the extrusion hole diameter is 3-5.5 mm, the finished product diameter is 6.0-12 mm, and the cutting speed is 40-60 HZ.

[0030] The oven temperature is 120-135°C, the pre-drying time is 25 minutes, and the moisture content after pre-drying is 1.5-6%; the particles are pre-cooled in a cooling bin for 30 minutes, the pre-cooling temperature is less than 20°C, and then a grease sprayer is used to spray grease on the dried particles, and then a powder sprayer is used to spray powder on the particles after grease spraying. The moisture content of the crispy grain semi-finished product is 3%-6%, and the fat content of the semi-finished product is 3%-6%. The sprayed particles are packaged by a packaging machine.

[0031] Control group Puffed food formula: The difference between the pet food formula of the control group and the corresponding experimental group is that chicken breast and fat in the second mix were not added to the control example, and the corresponding weight was supplemented by ingredients such as chicken meal, fish meal, potato meal, and sweet potato meal.

[0032] Preparation process: The preparation process of the control group had the same process conditions as those of the experimental group.

[0033] Comparison of hardness between crisped grain and puffed grain of the present invention: Randomly select 10 finished products from the experimental group and the control group, open the texture analyzer software, and perform necessary preheating or calibration operations; the instrument parameters are: test type: downward pressure; test speed: 1 mm / s; trigger point type: force; target mode: strain; target value: 20%; trigger point value: 5 gf; number of cycles: 1.

[0034] The test results are as follows Figure 1 As shown in the figure: the average hardness of puffed grain is 33.76±2.84 N, the hardness of crispy grain is 15.89±3.21 N, and the crispness of crispy grain is significantly higher than that of puffed grain.

[0035] Comparison of pepsin digestibility between crisped grain and puffed grain of the present invention: Weigh 3g~4g of crisped grain and puffed grain and defatted them with ether; weigh 1.000g (accurate to 0.010g) of the air-dried sample after defatting with ether into a 250mL ground-mouth bottle with a lid, add 150mL of freshly prepared pepsin solution (20 IU / mL), make sure that the sample is completely soaked with pepsin solution, cover the bottle cap tightly, clamp the bottle on a constant temperature shaker, and stir at a constant speed of 45℃ for 16 hours for heat preservation and enzymatic digestion; remove the ground-mouth bottle from the agitator, place it at a 45° angle, let the residue settle for more than 15 minutes, then filter it on a Büchner funnel covered with fast filter paper, first use a small amount of water to wash the residue on the bottle cap onto the filter paper, and then move the ground-mouth bottle to the Büchner funnel while keeping the angle of precipitation; slowly pour out the contents so that it forms a continuous stream after passing through the filter paper, and avoid any unnecessary stirring; the speed at which the liquid passes through the filter paper should be the same as the speed at which it is poured in; when the upper layer of liquid passes through the filter paper, add 15mL of acetone to the bottle, cover the bottle mouth with your thumb and shake it vigorously, then release it; then block the bottle mouth with your thumb, invert the bottle above the filter paper and shake it, release your thumb, and the acetone and residue will flow onto the filter paper; then use a portion of 15 mL of acetone, shake and pour out as above; check the bottle and wash it again with acetone; when all the liquid has passed through the filter; use a wash bottle to wash the residue on the funnel wall twice with a small amount of acetone; and drain; carefully remove the filter paper carrying the residue from the Büchner funnel, transfer it into a Kjeldahl flask without damage, and place the Kjeldahl flask in a 105℃ oven to dry; determine the mass fraction of crude protein (W2) of the above-mentioned dried residue by Kjeldahl method; when determining the crude protein of the residue, the blank value of the enzyme solution should be subtracted from the crude protein of the residue of each sample; at the same time, weigh several grams of the defatted and air-dried sample (accurate to 0.0002g), and directly determine the mass fraction of crude protein (W1) in the defatted but non-enzymatically hydrolyzed sample by Kjeldahl method.

[0036] The pepsin digestibility X of the sample is expressed as mass fraction and the value is expressed in %, and is calculated according to formula (1): X=(W1-W2) / W1*100 Where: W1: mass fraction of crude protein in defatted but not enzymatically hydrolyzed sample, %; W2: Mass fraction of crude protein in the residue after defatting enzymatic hydrolysis, %.

[0037] The test results are as follows Figure 2 The test results are shown as follows: Figure 2As shown: the pepsin digestibility of puffed food is 91.47±0.83%, and the pepsin digestibility of crisp food is 95.77±0.55 N; pepsin digestibility refers to the degree to which protein in food is broken down by the action of pepsin; for pet food, the higher the pepsin digestibility, the easier it is for pets to digest and absorb its protein; this helps pets better utilize the nutrients in food and promote healthy growth; the pepsin digestibility of crisp food is higher than that of puffed food, which means that pets have a higher absorption and utilization rate of crisp food than puffed food.

[0038] Comparison of the palatability of the crisped grain and the puffed grain of the present invention: According to the test requirements, 10 pet cats were selected and fed with crispy food samples and puffed food samples at the same time. About 20g (the specific weight is based on the actual measurement) of each type of food was weighed and placed in the same container (marked) as much as possible. The first bite preference was observed and recorded. Then, periodically check which type of food is eaten more / faster to confirm palatability.

[0039] according to Figure 3 It can be seen that the first bite preference rate of crispy grain is 20% higher than that of puffed grain. The test results show that Compared with puffed grains, the amount of crispness has a slight advantage in the first bite preference rate.

[0040] according to Figure 4 It can be seen that the overall feed intake rate of crispy grain is 22.1% higher than that of puffed grain. The test results show that compared with puffed grain, crispy grain has an overwhelming advantage in overall feed intake rate.

[0041] Combination Figure 3 and Figure 4 Compared with the crispy grain used in this experiment, the puffed grain used in this experiment is more palatable.

[0042] Comparison of the crisped grain and puffed grain soaked in water for 10 min: Randomly take 5 g of crispy grain and puffed grain, add them into water at the same time, time for 10 min, and observe the softening degree of the two grains.

[0043] according to Figure 5 After soaking in water for 10 minutes, the surface of the crispy food became loose and porous, while the surface of the puffed food showed no obvious changes. This shows that the crispy food has a better softening effect and is more conducive to the effective absorption of nutrients by pets.

[0044] To sum up: compared with crispy grains, crispy grains are not only less hard, but also have better pepsin digestibility, palatability and softening effect than crispy grains.

[0045] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Those skilled in the art may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A crispy food with high crispness, characterized by: Its raw materials include chicken breast, fish meal, potato flour, sweet potato flour, liquid oil, brewer's yeast powder, egg yolk powder, cellulose, alfalfa powder, chicory root powder, and additives; The raw materials are composed by weight as follows: chicken breast 60%-80%, fish meal 5%-17%, potato flour 10-15%, sweet potato flour 5-10%, liquid oil 4%-5%, brewer's yeast powder 2-4%, egg yolk powder 2-4%, cellulose 1-3%, alfalfa powder 1-3%, chicory root powder 0.5-3%, and additives 3-6%.

2. The crispy food with high crispness according to claim 1, characterized in that: The additive composition includes prebiotics, vitamins, and minerals; the raw material composition ratio is: prebiotics 10-20%, vitamins 20-30%, and minerals 40-60%.

3. The crispy food with high crispness according to claim 2, characterized in that: The prebiotics include at least one of fructooligosaccharides, fructans, mannooligosaccharides, and inulin; the vitamins include vitamin A acetate, vitamin D3, dl-α-tocopherol acetate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, D-calcium pantothenate, D-biotin, and folic acid; and the minerals include light calcium carbonate, calcium hydrogen phosphate, yeast selenium, calcium iodate, amino acid copper complex, amino acid iron complex, amino acid manganese complex, amino acid zinc complex, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, calcium iodate, and sodium selenite.

4. The crispy food with high crispness according to claim 1, characterized in that: The shape of the crisp grains is an irregular round flat shape; the cross-sectional shape of the crisp grains is a half-moon shape.

5. The method for preparing the crispy grain with high crispness according to any one of claims 1 to 4, characterized in that: The preparation method comprises the following steps: Step S1: crushing: the chicken breast meat is fully crushed by a meat grinder and a colloid mill; Step S2: emulsification, the crushed chicken breast is emulsified in an emulsifier to obtain meat slurry, and the emulsified meat slurry is stored in a meat slurry tank; Step S3: mixing, mixing the additive with fish meal, potato flour, sweet potato flour, brewer's yeast powder, egg yolk powder, cellulose, alfalfa powder, and chicory root powder, and then crushing them, and then adding liquid fat and part of the chicken breast meat paste to obtain a second mixed material; Step S4: modulation, pouring the second mixed material into a modulator, and pouring the remaining chicken breast slurry into the modulator and mixing it with the second mixed material to obtain a modulated raw material; Step S5: puffing, using a puffing machine to puff the prepared raw materials; Step S6: drying, further drying the expanded particles in an oven; Step S7: Cooling, cooling the dried particles in a cooling bin; Step S8: Grease spraying, using a grease sprayer to spray grease on the dried particles; Step S9: powder spraying, using a powder spraying machine to spray the grease sprayed particles; Step S10: Packaging: the sprayed particles are packaged by a packaging machine.

6. The preparation method according to claim 5, characterized in that: In step S3, the mixing process uses a horizontal twin-shaft paddle mixer; the pulverizing process uses a fine pulverizer.

7. The preparation method according to claim 5, characterized in that: The liquid fat in step S3 is selected from chicken oil, soybean oil, fish oil or a combination thereof.

8. The preparation method according to claim 5, characterized in that: In step S5, the feeding speed is 2-6 tons / hour, the tempering steam is 5-10%, the tempering water is 6-17%, the extrusion hole pitch diameter is 3-5.5 mm, the finished product diameter is 6.0-12 mm, and the cutting speed is 40-60HZ.

9. The preparation method according to claim 5, characterized in that: The grease in step S8 is liquid grease, and the liquid grease is selected from chicken oil, soybean oil, fish oil or a combination thereof. The grease spraying machine includes a vacuum spraying machine and a non-vacuum spraying machine.

10. The preparation method according to claim 5, characterized in that: After the spraying step and before the packaging step, the moisture content of the crispy grain semi-finished product is 1.5%-6%, and the fat content of the semi-finished product is 5%-12%.

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