Preparation method of concentrated meat soup base with good palatability for pets

Abstract

The invention discloses a preparation method of a concentrated meat soup base for pets, and belongs to the technical field of pet food. Chicken bone, chicken skin and beef are subjected to coarse crushing pretreatment, a certain proportion of water is added for water phase extraction, cooking liquor is collected, centrifugation, filtration and concentration are carried out, a self-made collagen-based Maillard reactant is added, emulsification, blending and sterilization are carried out, the thermal reactant is rich in collagen with specific molecular weight, the effect of stabilizing a soup material system can be achieved, and the taste of the chicken is improved. And in addition, the thermal reactant is rich in a large amount of flavor substances, so that the palatability of the cat wet food can be effectively improved. The method can be widely applied to pet cans, flavor deterioration and attenuation of the cans in the sterilization process are reduced, the stability of the postures of the cans can be kept within the shelf life, soup leakage and layering are avoided, and the method has wide application prospects.

Description

Technical Field

[0001] The invention specifically relates to a preparation method of concentrated broth for pets, belonging to the technical field of pet food. Background Art

[0002] As the pet economy continues to heat up, my country's pet market share continues to expand, and the pet food industry has gradually ushered in the "red ocean" era. It is estimated that by 2026, the scale of China's pet market will reach 114 billion yuan, among which pet wet food products have always been the main purchase of pet owners. Pet broth cans are a very popular variety of wet food for cats. This food has the characteristics of balanced nutrition, easy to carry, and good palatability. It is suitable for daily staple food or complementary food for pets. With the continuous iteration and promotion of new products in the pet canned food market, health, zero additives and good palatability have become important indicators for consumers to pay attention to pet canned food; in order to ensure food safety, most of the pet broth canned products on the market use high temperature and high pressure for long-term sterilization. After heating, the soup can system and flavor will undergo a series of changes due to heat, especially the changes in the stability of the system affect the overall sensory perception of the product. Therefore, how to make the product still maintain good palatability and body stability after high temperature sterilization is an industry problem that needs to be solved urgently. Summary of the invention

[0003] The purpose of the invention is to provide a method for preparing concentrated broth for pets, so as to make up for the shortcomings of the prior art.

[0004] Animal collagen can effectively improve the system stability of soup pots due to its excellent water-retaining and oil-retaining emulsifying properties, but collagen alone is not enough to significantly improve the palatability of pets. The present invention achieves both by preparing Maillard peptides through moderate enzymatic hydrolysis and thermal reaction.

[0005] To achieve the above object, the present invention provides the following technical solutions: A method for preparing concentrated broth for pets comprises the following steps: (1) Weighing meat chunks and grinding them to obtain composite meat chunks; (2) adding water to the composite meat block, heating it to perform aqueous phase extraction, and centrifuging it to obtain the original meat broth; (3) concentrating the original broth to obtain a concentrated original broth; (4) crushing animal skins and bones and then pre-treating them by high temperature softening to obtain softened raw materials; (5) The softened raw material is subjected to moderate enzymatic hydrolysis to obtain a crude collagen peptide liquid; (6) adding reducing sugar and amino acid to the crude collagen peptide solution to carry out Maillard reaction to obtain collagen-based Maillard reaction product; (7) The concentrated original broth and the collagen-based Maillard reaction product are subjected to high-pressure homogenization, and then sterilized after homogenization, and finally a composite concentrated broth for pets is obtained.

[0006] Furthermore, in the step (1): according to the mass ratio, the chicken bones and beef are weighed in a ratio of 1:1-4:1, and the chicken bones and chicken skin are weighed in a ratio of 2:1-5:1, and the mixture is minced to obtain a composite meat block.

[0007] Furthermore, in the step (2), water is added to the composite meat block at a mass ratio of 1:3 to 1:20, and aqueous phase extraction is performed at 100 to 130° C. for 3 to 15 hours. After aqueous phase extraction, the original broth is obtained by centrifugation.

[0008] Furthermore, in the step (3), the concentration end point is when the solid Brix is ​​30-40.

[0009] Furthermore, in step (4), cowhide, cow bones and chicken bones are selected, the ratio of the cowhide, cow bones and chicken bones is 1:2:1, the temperature of the high temperature treatment process is 100-130°C, and the time is 1-5h.

[0010] Furthermore, in step (5), the enzymatic hydrolysis conditions are: one or more of alkaline protease, neutral protease, papain, aminopeptidase, and flavor protease, the enzyme addition amount is 0.2-0.5%, the enzymatic hydrolysis time is 2-5 hours, and the enzymatic hydrolysis temperature is 55°C.

[0011] Furthermore, in step (6), the reducing sugar is one or two of glucose, xylose, rhamnose, and lactose, and the added amount is 0.1-2wt%; the amino acid is one or more of glutamic acid, glycine, alanine, cysteine, leucine, aspartic acid, serine, tyrosine, phenylalanine, and methionine, and the added amount is 0.1-2wt%; the thermal reaction temperature is 100-130°C, and the time is 0.5-3h, to obtain a collagen-based Maillard reactant.

[0012] Furthermore, in step (7), the high-pressure homogenization pressure is 10-30 MPa, the homogenization temperature is 50-80°C, and the sterilization parameters are 80-100°C, 15-90 min.

[0013] Advantages and beneficial technical effects of the present invention: The present invention provides a process for preparing a pet composite concentrated broth with good palatability and stability after high-temperature sterilization. The present invention pre-processes chicken bones, chicken skin and beef through coarse crushing, then adds a certain proportion of water for aqueous phase extraction, collects the cooking liquid, centrifuges, filters and concentrates it, and then adds a homemade collagen-based Maillard reactant for emulsification, blending and sterilization. The thermal reactant is rich in collagen of a specific molecular weight, can play a role in stabilizing the soup system, can withstand high temperatures and has good stability. In addition, the thermal reactant is rich in a large amount of flavor substances, which can effectively improve the palatability of cat wet food.

[0014] Collagen and collagen polypeptides with appropriate molecular weight can be emulsified, fused and embedded with animal fat in soup due to their special primary and secondary structure. Under the action of high-pressure homogenization, the broken small particles of fat are emulsified and embedded by collagen peptides to form stable and neat nano-scale particles, which appear as white stable emulsions in macroscopic form, preventing the precipitation of fat, thereby reflecting its good system stability. The collagen peptide prepared by the present invention is different from ordinary collagen peptides. It is a collagen-based Maillard peptide that has undergone the Maillard reaction. While completing the embedding of the fat stabilization system, it also takes into account the formation and release of flavor substances, thereby taking into account the palatability of the product.

[0015] The invention can be widely applied to canned pet food, reducing flavor deterioration and attenuation of the canned food during the sterilization process, and can maintain the stability of the canned food during the shelf life without loose soup or stratification, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a process flow chart of the concentrated broth for cats with good palatability. DETAILED DESCRIPTION

[0017] In order to make the present invention more concise and easy to understand, the preferred embodiments are described below.

[0018] Embodiment 1: A method for preparing concentrated broth for pets, such as Figure 1 As shown, the following steps are included: Step 1: Weigh a certain amount of chicken bones and beef in a ratio of 2:1, and chicken bones and chicken skin in a ratio of 4:1, and grind them to obtain composite meat pieces; Step 2: Add water to the composite meat block at a ratio of 1:10, perform aqueous extraction at 110°C for 5 hours, and obtain the original broth after centrifugation after aqueous extraction; Step 3: Concentrate the original broth until the Brix reaches 30 to obtain concentrated original broth; Step 4: Take cowhide, cow bone and chicken bone in a ratio of 1:2:1 and steam them at 115°C for 3 hours to soften them, so as to obtain softened raw materials; Step 5: crush the softened raw material, add half the weight of the raw material water, 0.2% neutral protease and 0.2% flavor protease for enzymolysis, the enzymolysis time is 2h, and the enzymolysis temperature is 55℃; Step 6: Add 0.3% xylose and 0.2% glutamic acid to the enzymatically hydrolyzed raw material for thermal reaction at a temperature of 110° C. for 1.5 h to obtain a collagen-based thermal reaction product; Step 7: Combine the concentrated original broth and the collagen-based thermal reactant in a 1:1 ratio and perform high-pressure homogenization at a homogenization pressure of 15 MPa, and then sterilize at a sterilization parameter of 90°C for 45 minutes to obtain a compound concentrated broth for pets.

[0019] Embodiment 2: A method for preparing concentrated broth for pets, such as Figure 1 As shown, the following steps are included: Step 1: Weigh a certain amount of chicken bones and beef in a ratio of 3:1, and chicken bones and chicken skin in a ratio of 3:1, and mince them to obtain composite meat pieces; Step 2: Add water to the composite meat block at a ratio of 1:5, perform aqueous extraction at 115°C for 4 hours, and obtain the original meat broth after centrifugation after aqueous extraction; Step 3: Concentrate the original broth until the Brix reaches 35 to obtain concentrated original broth; Step 4: Take cowhide, cow bones and chicken bones in a ratio of 1:2:1 and steam them at 110°C for 4 hours to soften them, so as to obtain softened raw materials; Step 5: Crush the softened raw material, add half the weight of the raw material water, 0.2% papain, and 0.2% flavor protease for enzymolysis, the enzymolysis time is 2 hours, and the enzymolysis temperature is 55°C; Step 6: Add 0.2% glucose and 0.2% cysteine ​​to the enzymatically hydrolyzed raw material for thermal reaction at a temperature of 105° C. for 2 hours to obtain a collagen-based thermal reaction product; Step 7: Combine the concentrated original broth and the collagen-based thermal reactant in a 1:1 ratio and perform high-pressure homogenization at a homogenization pressure of 15 MPa, and then sterilize at a sterilization parameter of 90°C for 45 minutes to obtain a compound concentrated broth for pets.

[0020] Embodiment 3: A method for preparing concentrated broth for pets, such as Figure 1 As shown, the following steps are included: Step 1: Weigh a certain amount of chicken bones and beef in a ratio of 4:1, and chicken bones and chicken skin in a ratio of 5:1, and mince them to obtain composite meat pieces; Step 2: Add water to the composite meat block at a ratio of 1:15, perform aqueous extraction at 120°C for 3 hours, and obtain the original meat broth after centrifugation after aqueous extraction; Step 3: Concentrate the original broth until the Brix reaches 40 to obtain concentrated original broth; Step 5: Crush the softened raw material, add half the weight of the raw material water, 0.2% alkaline protease and 0.2% flavor protease for enzymolysis, the enzymolysis time is 4 hours, and the enzymolysis temperature is 55°C; Step 6: Add 0.5% glucose, 0.2% glycine, and 0.1% alanine to the enzymatically hydrolyzed raw material for thermal reaction at a temperature of 120° C. for 1 h to obtain a collagen-based thermal reaction product; Step 7: Combine the concentrated original broth and collagen-based thermal reactant in a 1:1 ratio and perform high-pressure homogenization at a homogenization pressure of 15 MPa. Then sterilize at a sterilization parameter of 90°C for 30 min to obtain a compound concentrated broth for pets.

[0021] Comparative Example 1: A method for preparing concentrated broth for pets comprises the following steps: Step 1: Weigh a certain amount of chicken bones and beef in a ratio of 2:1, and chicken bones and chicken skin in a ratio of 4:1, and mince them to obtain composite meat pieces; Step 2: Add water to the composite meat block at a ratio of 1:10, perform aqueous extraction at 110°C for 5 hours, and obtain the original meat broth after centrifugation after aqueous extraction; Step 3: Concentrate the original broth until the Brix reaches 40 to obtain concentrated original broth; Step 4: Mix the concentrated original broth and water in a ratio of 1:1 and perform high-pressure homogenization at a homogenization pressure of 15 MPa, followed by sterilization at a sterilization parameter of 90°C for 45 min to obtain a compound concentrated broth for pets.

[0022] Comparative Example 2: A method for preparing concentrated broth for pets comprises the following steps: Step 1: Weigh a certain amount of chicken bones and beef in a ratio of 2:1, and chicken bones and chicken skin in a ratio of 4:1, and mince them to obtain composite meat pieces; Step 2: Add water to the composite meat block at a ratio of 1:10, perform aqueous extraction at 110°C for 5 hours, and obtain the original meat broth after centrifugation after aqueous extraction; Step 3: Concentrate the original broth until the Brix reaches 40 to obtain concentrated original broth; Step 4: Take cow hide, cow bone and chicken bone in a ratio of 1:2:1 and add water equal to the solid content and perform high pressure treatment at 110°C for 4 hours to obtain a broth rich in collagen; Step 5: Combine the concentrated original broth and collagen broth in a 1:1 ratio and perform high-pressure homogenization at a homogenization pressure of 15 MPa. Then sterilize at a sterilization parameter of 90°C for 45 minutes to obtain a compound concentrated broth for pets.

[0023] The samples obtained in Examples 1-3 and Comparative Examples 1-2 were treated as follows: After 5 groups of samples were diluted with water at a ratio of 1:1, they were sterilized at 121°C for 30 minutes and the remaining samples were defined as the samples before the accelerated test after sterilization; Re-sampling was performed on each group of sterilization samples, and after accelerating the samples in a 37°C incubator for 1 month, the 5 groups of samples taken out were defined as samples after the post-sterilization accelerated test.

[0024] In addition, the three groups of embodiments and the two groups of control examples were subjected to a double-bowl method test (the cats selected for the test were from a cooperative cattery, and no less than 20 healthy cats were selected from each group for the feeding test).

[0025] The double bowl method test method is specifically as follows: 20 healthy cats are selected and two clean food bowls are placed in the same environment for each cat, one food to be tested is placed in each bowl, and the bowls are kept clean to avoid any odor interfering with the experimental results. A quiet and comfortable environment is selected for the experiment to avoid the pets being disturbed by the outside world during the experiment, and to ensure that the pets can move freely during the experiment. The volume and quantity of food placed in each food bowl remain the same, and each pet is allowed to choose freely. After half an hour, the change in the amount of food in the two bowls is recorded respectively and recorded for three consecutive days, and the double bowl method test results are averaged.

[0026] The feeding ratio was the ratio of the food change (i.e., feeding amount) of the two experimental groups during the double-pot experiment.

[0027] The results are as follows: Table 1 Comparison results of the embodiments and comparative examples

[0028] As can be seen from the above table, the feed intake of Examples 1-3, whether after sterilization or after one month of accelerated testing, is much greater than that of Comparative Example 1 before acceleration, indicating that the collagen-based thermal reactant significantly improves the palatability of pets. After one month of acceleration, the palatability test results are not significantly different from those of the sample group just after sterilization, indicating that the flavor remains relatively stable after sterilization. Comparative Example 1 showed obvious oil-water stratification after sterilization, which, compared with Examples 1-3, shows that the collagen-based thermal reactant has a significant contribution to the stability of the system. The accelerated system of Comparative Example 2 is stable, but after one month of accelerated testing, there is a slight change in the system stratification. In terms of palatability, although collagen-rich raw materials are added, they are not enzymatically hydrolyzed, and the flavor is not effectively released, so the improvement in palatability is not obvious.

[0029] Finally, although this specification is described according to implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A method for preparing concentrated broth for pets, characterized in that: The following steps are involved: (1) Weighing meat chunks and grinding them to obtain composite meat chunks; (2) adding water to the composite meat block, heating it to perform aqueous phase extraction, and centrifuging it to obtain the original meat broth; (3) concentrating the original broth to obtain a concentrated original broth; (4) crushing animal skins and bones and then pre-treating them by high temperature softening to obtain softened raw materials; (5) The softened raw material is subjected to moderate enzymatic hydrolysis to obtain a crude collagen peptide liquid; (6) adding reducing sugar and amino acid to the crude collagen peptide solution to carry out Maillard reaction to obtain collagen-based Maillard reaction product; (7) The concentrated original broth and the collagen-based Maillard reaction product are subjected to high-pressure homogenization, and then sterilized after homogenization, and finally a composite concentrated broth for pets is obtained.

2. The preparation method according to claim 1, characterized in that In the step (1), chicken bones and beef are weighed in a ratio of 1:1 to 4:1 and chicken bones and chicken skin in a ratio of 2:1 to 5:1 according to the mass ratio, and the mixture is minced to obtain a composite meat block.

3. The preparation method according to claim 1, characterized in that: In the step (2), water is added to the composite meat block at a mass ratio of 1:3 to 1:20, and aqueous phase extraction is performed at 100 to 130° C. for 3 to 15 hours. After aqueous phase extraction, the original broth is obtained by centrifugation.

4. The preparation method according to claim 1, characterized in that: In the step (3), the concentration end point is when the solid Brix is ​​30-40.

5. The preparation method according to claim 1, characterized in that: In the step (4), cowhide, cow bones and chicken bones are selected, the ratio of the cowhide, cow bones and chicken bones is 1:2:1, the temperature of the high temperature treatment process is 100-130°C, and the time is 1-5 hours.

6. The preparation method according to claim 1, characterized in that: In the step (5), the enzymatic hydrolysis conditions are: one or more of alkaline protease, neutral protease, papain, aminopeptidase, and flavor protease, the enzyme addition amount is 0.2-0.5%, the enzymatic hydrolysis time is 2-5 hours, and the enzymatic hydrolysis temperature is 55°C.

7. The preparation method according to claim 1, characterized in that: In the step (6), the reducing sugar is one or two of glucose, xylose, rhamnose, and lactose, and the addition amount is 0.1-2wt%; the amino acid is one or more of glutamic acid, glycine, alanine, cysteine, leucine, aspartic acid, serine, tyrosine, phenylalanine, and methionine, and the addition amount is 0.1-2wt%; the thermal reaction temperature is 100-130° C., and the time is 0.5-3h, to obtain a collagen-based Maillard reactant.

8. The preparation method according to claim 1, characterized in that: In the step (7), the high-pressure homogenization pressure is 10-30 MPa, the homogenization temperature is 50-80°C, and the sterilization parameters are 80-100°C, 15-90 min.

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