Preparation method and application of fermented complete pet mousse canned daily ration

Abstract

The invention discloses a preparation method and application of a fermented complete pet mousse canned ration. The preparation method comprises the following steps: preparing a fermentation base material, activating and culturing probiotics, inoculating and fermenting the probiotics, and packaging and sterilizing. Protein, lipid, starch and other substances in the fermentation base material are decomposed into small molecular substances through fermentation, digestion and absorption of pets are facilitated, the content of volatile flavor substances can also be increased, the flavor substances are embedded in nanofibers, loss caused during high-temperature sterilization is avoided, and the flavor substances can be eaten by pets. The nanofiber can stably exist in the fermentation process, the nanofiber structure is destroyed under the action of external force of pet feeding, then the nanofiber is decomposed under the action of enzyme in the oral cavity, flavor substances are rapidly released, richer flavor experience is given to pets, pet feeding is promoted, and the food consumption is increased; the storage time of pet daily ration is prolonged, and the quality is ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of pet food processing, and in particular relates to a preparation method and application of a fermented complete pet mousse canned diet. Background Art

[0002] Microbial fermented feed uses specific microbial strains to decompose macromolecules, degrade anti-nutritional factors, and produce metabolites that can be more easily eaten, digested and absorbed by livestock and poultry, thereby playing a pre-digestive role. Microbial fermentation is often divided into three forms: solid fermentation, liquid fermentation and semi-solid fermentation. Semi-solid fermentation is a fermentation method between liquid fermentation and solid fermentation, with the advantages of good fermentation effect and long shelf life of fermented products. In addition, fermented feed can not only improve the nutritional value of feed, but also improve the health of pets through the probiotics in it by regulating the balance of intestinal flora and immune function. Microbial fermented feed has been widely used in the livestock and poultry field, but in the field of pet feed (also known as pet diet), fermented complete pet diets obtained by in vitro fermentation of raw materials are rarely used. At present, pet probiotics are generally used alone or added to diets in the form of additives. For example, the prior art CN112244168A discloses a diet containing probiotic powder for cats, or a certain component of pet diets fermented with probiotics. For example, the prior art CN116649482A discloses a fermented dry food for pets and a preparation method thereof, wherein the plant raw materials contained in the fermented dry food for pets are fermented, and the prior art CN 116725120A discloses a pet food containing fermented meat powder, wherein the meat powder contained in the pet food is fermented. The current pet diets are generally puffed or dried. If pets (such as dogs and cats) eat the diets produced by puffing or drying for a long time, they will suffer from water shortage, which will easily lead to urinary tract or kidney stones. In addition, the production process of puffed diets requires high temperature and high pressure operation (170°C, 0.5-3MPa), and the production process of dried diets requires long time (for example, more than 1.5h) and relatively high temperature (for example, more than 200°C) drying. Therefore, the nutrition loss of the diets processed by puffing and drying is relatively serious, and the long-term consumption of pets will lead to nutritional deficiencies. In addition, the current canned diets are usually sterilized at 121°C for 30-45min after filling during the processing process. Although the moisture content of the cans is high, the loss of nutrients is also relatively serious, especially the serious loss of flavor substances, which affects the product quality. Therefore, there is a need for a diet that provides comprehensive nutrition for pets and can improve their health problems caused by long-term water shortage. Summary of the invention

[0003] Technical problems to be solved: In view of the above technical problems, the purpose of the present invention is to disclose a method for preparing a fermented complete pet mousse canned diet and its application, the preparation method comprising fermentation base material preparation, probiotic activation culture, probiotic inoculation fermentation, packaging and sterilization. The present invention utilizes fermentation to decompose proteins, lipids, starch and other substances in the fermentation base material into small molecules, which is helpful for the digestion and absorption of pets, and can also increase the content of volatile flavor substances, and the flavor substances are embedded in nanofibers to avoid losses caused by high-temperature sterilization. The nanofibers can exist stably during the fermentation process, and the nanofiber structure is destroyed under the external force of the pet's eating, and then the nanofibers are decomposed under the action of enzymes in the mouth, and the flavor substances are quickly released, giving the pet a stronger flavor experience, promoting pet eating, and increasing food intake. In addition, probiotic fermentation will also produce antibacterial substances, prolonging the storage time of pet diets and ensuring quality.

[0004] Technical solution: A method for preparing a fermented complete pet mousse canned diet, comprising the following steps: S1. Preparation of fermentation base: The dietary composition is pretreated and then mixed with 30-40 parts of nanofiber solution and water to prepare a fermentation base; S2. Probiotic culture: Add probiotics to liquid culture medium and culture until the bacterial concentration is not less than 10 10 CFU / mL, to prepare the activated probiotic culture solution; S3. Inoculating the probiotic activated culture solution into the fermentation base, sealing and fermenting, and preparing a fermented diet; S4. Fill the fermented diet and sterilize it with steam at 121°C for 5-10 minutes to obtain a fermented complete pet mousse canned diet. Furthermore, the dietary composition in step S1 includes the following components: 50-60 parts of chicken breast, 2-3 parts of starch, 4-5 parts of psyllium husk powder, 4-6 parts of chicken liver, 4-6 parts of cranberry extract, 6-10 parts of chicken fat, and 2-6 parts of premix. Furthermore, the premix is ​​a composition of vitamins, amino acids and fatty acids and / or cranberry extract. Furthermore, the pretreatment method of the diet composition in step S1 is as follows: ① starch is mixed with water at a material-liquid ratio of 1:(5-15), and pre-gelatinized at 85-100° C. for 10-18 minutes to obtain pre-gelatinized starch; ② the chicken breast is minced, and 15-35% of water is added, and stirred evenly at 600-1000 rpm and emulsified for 2-4 minutes to obtain chicken breast paste; ③ the chicken liver is crushed and passed through a 30-60 mesh sieve to obtain chicken liver powder; ④ the pre-gelatinized starch, chicken breast paste, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, and premix are mixed. Furthermore, the method for preparing the nanofiber solution in step S1 comprises the following steps: Step 1. Dissolve 5-10 parts of hyaluronic acid in 90-95 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 10-15 parts of nanocrystalline cellulose in 85-90 parts of water, and then add 3-5 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a 10-15% polyacrylic acid resin II solution is added, and stirred at 30-37°C and 150-200rpm for 20-30min to obtain a nanofiber solution. Further, the probiotics in step S2 are a combination of one or more of lactobacillus, lactic acid bacteria, yeast and Bacillus subtilis. Furthermore, the conditions for subculture in step S2 are a culture temperature of 30-40° C. and a culture time of 20-30 h. Furthermore, the inoculation amount of the probiotic activation culture solution in step S3 is 10-20%. Furthermore, the sealed fermentation conditions in step S3 are fermentation temperature of 35-40° C. and fermentation time of 2-3 days. The fermented complete pet mousse canned diet is prepared by the method described above. Beneficial effects: 1. The fermented complete pet mousse canned diet components of the present invention are prepared by probiotic fermentation, and the volatile substances in the diet can be fully stimulated. The pH of the diet is less than 6.0, the diet has good palatability and is easy to digest, and the digestibility of nutrients is significantly improved. The water content is high, which can improve the alkaline stones of dogs and cats. Because cats have a relatively large demand for meat and the amount of meat added is also relatively high, they are prone to urinary tract / kidney stones and other problems. The low pH and high water content of the fermented complete pet mousse canned diet can significantly improve alkaline stones. 2. The fermented complete pet mousse canned diet of the present invention can be used as a complete diet for normal cats. Microbial fermentation can inhibit the reproduction of other bacteria. Therefore, the diet obtained after fermentation does not need to be sterilized at high temperature and can be canned directly. The finished product obtained after filling only requires a short period of high-temperature steam sterilization (121°C) of 5-10 minutes, which greatly shortens the sterilization time, so that the nutrients in the diet can be retained to the greatest extent. At the same time, the storage time is long and can be stored for at least 2 years, solving the problems of short storage time of complete diet and large nutrient loss during high-temperature sterilization. 3. In the present invention, the nanofibers prepared by adding polyacrylic acid resin II and compounding hyaluronic acid-nanocrystalline cellulose have a microporous structure on the surface of the nanofibers that can adsorb and embed flavor molecules produced during fermentation, and the nanocrystalline cellulose in its core layer structure can also produce hydrogen bonds with the polar groups of the flavor molecules to firmly bind the flavor molecules; at the same time, the polyacrylic acid resin II on the outer layer of the nanofibers has good thermal stability during high-temperature sterilization, and the positive charge of the polyacrylic acid resin II can attract the anionic hyaluronic acid to form a tight bonding effect, further improving the high temperature resistance of the nanofibers, ensuring that the flavor substances are firmly locked in the canned diet instead of volatilizing into the package, thereby avoiding the flavor loss caused by opening the package. 4. In the present invention, N-acetylglucosamine is added to the core layer structure of the nanofiber, which is combined with the network structure of nanocrystalline cellulose to form an N-acetylglucosamine structure, which serves as a target unit for lysozyme in saliva. When the pet eats, the polyacrylic resin II structure of the outer layer of the nanofiber is destroyed by the external force of the pet's chewing, exposing the hyaluronic acid-nanocrystalline cellulose structure. The N-acetylglucosamine in the nanocellulose network, as the action unit of lysozyme, can be rapidly decomposed by the lysozyme in the pet's saliva, further destroying the nanofiber structure, which is beneficial for the amylase, protease and other enzymes in the pet's saliva to decompose the remaining structure, promote the release of flavor molecules in the pet's mouth, give the pet a richer flavor experience, and increase the pet's daily feed intake. 5. The pet diet preparation method provided by the present invention not only broadens the research path of pet food, but also helps to develop pet diets with high nutrition, high digestibility and high value, and has good market prospects. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 The electronic tongue flavor analysis radar charts of Examples 1-7 and Comparative Examples 1-2 are shown. DETAILED DESCRIPTION The present invention will be further described below in conjunction with embodiments, which are explanations of the present invention and are not limited to the following embodiments: Materials used in the present invention: premix and cranberry extract were purchased from Alltech Biological Products (China) Co., Ltd.; MRS culture medium, PDA culture medium, and LB culture medium were purchased from Beijing Tianjingsha Gene Technology Co., Ltd. Example 1 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 35 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 12 parts of activated culture solution of Lactobacillus casei, 12 parts of activated culture solution of Saccharomyces cerevisiae and 12 parts of activated culture solution of Bacillus subtilis were mixed to obtain activated culture solution of probiotics; S5. 36 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and steam sterilize at 121° C. and 0.15 MPa for 8 min to obtain a fermented complete pet mousse canned diet; The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 2 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 20 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 14 parts of Lactobacillus casei activated culture medium, 14 parts of Saccharomyces cerevisiae activated culture medium and / 14 parts of Bacillus subtilis activated culture medium were mixed to obtain a probiotic activated culture medium; S5. 42 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume) and sterilize by steam at 121°C and 0.20 MPa for 5 min to obtain a fermented complete pet mousse canned diet. The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 3 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 35 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 16 parts of Lactobacillus casei activated culture solution, 16 parts of Saccharomyces cerevisiae activated culture solution and 16 parts of Bacillus subtilis activated culture solution were mixed to obtain a probiotic activated culture solution; S5. 48 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and steam sterilize at 121°C and 0.05 MPa for 10 min to obtain a fermented complete pet mousse canned diet. The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 4 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 30 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 11 parts of Lactobacillus casei activated culture medium, 11 parts of Saccharomyces cerevisiae activated culture medium and 11 parts of Bacillus subtilis activated culture medium were mixed to obtain a probiotic activated culture medium; S5. 33 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and sterilize by steam at 121°C and 0.15 MPa for 8 min to obtain a fermented complete pet mousse canned diet. The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 5 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 40 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 11 parts of Lactobacillus casei activated culture medium, 11 parts of Saccharomyces cerevisiae activated culture medium and 11 parts of Bacillus subtilis activated culture medium were mixed to obtain a probiotic activated culture medium; S5. 33 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and steam sterilize at 121° C. and 0.15 MPa for 8 min to obtain a fermented complete pet mousse canned diet; The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 6 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 35 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus casei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus casei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 12 parts of activated culture solution of Lactobacillus casei, 12 parts of activated culture solution of Saccharomyces cerevisiae and 12 parts of activated culture solution of Bacillus subtilis were mixed to obtain activated culture solution of probiotics; S5. 36 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and steam sterilize at 121° C. and 0.15 MPa for 8 min to obtain a fermented complete pet mousse canned diet; The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 10 parts of hyaluronic acid in 90 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 10 parts of nanocrystalline cellulose in 90 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Example 7 A method for preparing a fermented complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; S2. Preparation of fermentation base: pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, premix, and then 35 parts of nanofiber solution and 78 parts of water were added and mixed to prepare a fermentation base; S3. Probiotic subculture: Lactobacillus paracasei was inoculated into MRS medium and cultured at 37°C for 13 h until the bacterial concentration was no less than 1×10 11 CFU / mL, and the activated culture medium of Lactobacillus paracasei was prepared; Saccharomyces cerevisiae was inoculated into PDA medium and cultured at 37°C for 13 h until the bacterial concentration was not less than 1×10 11 CFU / mL, and the activated culture medium of Saccharomyces cerevisiae was prepared; Bacillus subtilis ATCC663 was inoculated into LB medium and cultured at 37°C for 13 h until the strain concentration was not less than 1×10 11 CFU / mL, to prepare the activated culture fluid of Bacillus subtilis; S4. 12 parts of activated culture medium of Lactobacillus paracasei, 12 parts of activated culture medium of Saccharomyces cerevisiae and 12 parts of activated culture medium of Bacillus subtilis were mixed to obtain activated culture medium of probiotics; S5. 36 portions of activated probiotic culture solution were inoculated into the fermentation base, and the fermentation was sealed at 37°C for 3 days to prepare a fermented diet; S6. Fill the fermented diet into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), and steam sterilize at 121° C. and 0.15 MPa for 8 min to obtain a fermented complete pet mousse canned diet; The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 5 parts of hyaluronic acid in 95 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 3 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a 10% by mass polyacrylic resin II solution is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Comparative Example 1 The difference between this comparative example and Example 1 is that no bacterial fermentation was used. A method for preparing a complete pet mousse canned diet comprises the following steps: S1. Pretreatment of dietary composition: Weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix. ① Starch pregelatinization: Add 20 parts of water to 2 parts of potato starch and gelatinize at 100°C for 15 minutes to obtain pregelatinized starch; ② 55 parts of chicken breast meat were minced, 13.75 parts of water were added to the chicken breast meat puree, and the mixture was stirred and emulsified at 800 rpm for 3 minutes to obtain chicken breast meat puree; ③ Grind the chicken liver through a 40-mesh sieve to obtain chicken liver powder; Pregelatinized starch, chicken breast puree, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, and premix were mixed, and then 35 parts of nanofiber solution and 78 parts of water were added and mixed evenly to prepare a mousse-like diet mixture; S6. Fill the mousse-like diet mixture into a metal tinplate container (21 mm in height, 75 mm in diameter, and 100 mL in volume), steam sterilize at 121°C and 0.15 MPa for 15 min, take it out, cool it, and dry the surface water vapor to obtain a complete pet mousse canned diet; The method for preparing the nanofiber solution comprises the following steps: Step 1. Dissolve 7.5 parts of hyaluronic acid in 92.5 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 12.5 parts of nanocrystalline cellulose in 87.5 parts of water, and then add 4 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 12.5% ​​is added, and stirred at 35° C. and 200 rpm for 30 minutes to obtain a nanofiber solution. Comparative Example 2 The difference between this comparative example and Example 1 is that the bacterial fermentation is replaced by adding composite bacterial powder, and no nanofiber solution is added. A method for preparing an expanded pet diet comprises the following steps: S1. Pretreatment of the diet composition: weigh 55 parts of chicken breast, 2 parts of potato starch, 4 parts of psyllium husk powder, 5 parts of chicken liver, 5 parts of cranberry extract, 8 parts of chicken fat, and 3 parts of premix, mix them evenly, grind them through a 40-mesh sieve, and prepare a diet mixture; S2. Prepare a composite bacterial powder from Lactobacillus paracasei, Saccharomyces cerevisiae, and Bacillus subtilis, add 2% of the composite bacterial powder to the diet mixture, mix evenly, and extrude it through a double-screw extruder at 170°C to prepare an extruded pet diet. Performance Testing (1) Number of strains and crude protein content For Examples 1-3 and Comparative Example 1, samples were taken before filling to determine the number of bacterial species and the crude protein content. For Comparative Example 2, samples were taken after preparation to determine the number of bacterial species and the crude protein content. The number of Lactobacillus paracasei, the number of Saccharomyces cerevisiae, and the number of Bacillus subtilis were determined according to GB 4789.2-2022 "National Food Safety Standard for Food Microbiology Examination for Total Colony Count", and the crude protein content was determined according to GB / T 6432-2018 "Determination of Crude Protein in Feed - Kjeldahl Nitrogen Determination" using a fully automatic Kjeldahl nitrogen analyzer. Table 1 Bacterial population and crude protein content of Examples 1-7 and Comparative Examples 1-2 As can be seen from Table 1, the number of strains of Saccharomyces cerevisiae, Lactobacillus paracasei and Bacillus subtilis in Examples 1-7 is significantly higher than that in Comparative Examples 1 and 2, indicating that strain activation in pet diet fermentation increases the strain concentration of Saccharomyces cerevisiae, Lactobacillus paracasei and Bacillus subtilis, and can fully utilize the nutrients in the fermentation base, and at the same time, the strain concentration remains at the same level before the diet is filled; in addition, the crude protein content of Examples 1-7 is also higher than that of Comparative Examples 1 and 2, indicating that fermentation can increase the crude protein content in pet diets. (2) Nutrient loss rate The amino acids, fatty acids and vitamins of the diets of Comparative Examples 1-2 and the fermented complete pet mousse canned diets of Examples 1-7 were measured, and their loss rates were calculated. The specific formula was (loss rate = (added amount - measured amount) / added amount × 100%). Vitamin A was determined according to GB / T17817-2010 "Determination of Vitamin A in Feed (High Performance Liquid Chromatography)"; Vitamin E was determined according to GB / T17812-2008 "Determination of Vitamin E in Feed (High Performance Liquid Chromatography)"; Thiamine (Vitamin B1) was determined according to GB5009.84-2016 "Determination of Vitamin B1 in Foods under the National Food Safety Standard"; Riboflavin (Vitamin B2) was determined according to GB / T5009.85-2016 "Determination of Vitamin B2 in Foods under the National Food Safety Standard"; Pantothenic acid (Vitamin B5) was determined according to GB5009.210-2016 "Determination of Pantothenic Acid in Foods under the National Food Safety Standard"; Vitamin B 12Refer to GB5009.285-2022 "National Food Safety Standard Determination of Vitamin B12 in Food" for determination; refer to GB5009.154-2023 "National Food Safety Standard Determination of Vitamin B6 in Food" for determination; refer to GB / T18872-2017 "Determination of Vitamin K3 in Feed (High Performance Liquid Chromatography)" for determination of vitamin K; refer to Announcement No. 2483-5-2016 "Determination of Taurine in Feed (High Performance Liquid Chromatography)" for determination of taurine; refer to GB5009.89-2023 "National Food Safety Standard Determination of Nicotinic Acid and Nicotinamide in Food" for determination of niacin; refer to GB5009.211-2022 "National Food Safety Standard Determination of Folic Acid in Food" for determination of folic acid; refer to GB 5413.20-2022 "National Food Safety Standard Determination of Choline in Infant Food and Dairy Products" for determination of amino acids; refer to GB / T The fatty acids (linoleic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were determined according to GB 5009.168-2016 National Food Safety Standard - Determination of Fatty Acids in Food. Table 2 Nutrient loss rate of comparative examples 1-2 and embodiments 1-7 As can be seen from Table 2, the loss rates of various amino acids, fatty acids and vitamins in Examples 1-7 are significantly lower than those in Comparative Examples 1 and 2, indicating that probiotic fermentation can produce antibacterial substances, shorten the sterilization time of the pet diet after filling, thereby reducing the loss of nutrients in the pet diet during the sterilization process, ensuring that the pet diet can be stored for a long time while having good quality. Examples 1-7 were stored at room temperature for 2 years without bulging of the can. (3) Stool scoring 180 healthy British shorthair blue cats were selected, aged 1-2 years old, with an average weight of about 3.70kg and complete immune procedures, and divided into 9 groups, 20 in each group, and fed with the diets prepared by Comparative Example 1, Comparative Example 2, and Examples 1-7, respectively, and fed in the Songjiang Experimental Animal Room of Shanghai Jiaotong University, and raised in the same environment for more than 30 days, with a relative humidity of 60-70%, and a single cage feeding, free access to food and drinking water, and a uniform feeding amount of 150g. The 7 days before the experiment were a transition period, during which the feeding environment and method of the cats were the same as during the formal experiment, and the formal experiment was 30 days, without placing cat litter in the cat litter box, and recording the fecal scores on the 0th day, the 15th day, and the 30th day. Observe and score the cat's feces. The scoring criteria are shown in Table 3. Table 3 Cat feces scoring criteria Fraction Scoring Criteria 5 Very low water content, dry, brittle, blocky 4 The surface of the feces has clear visible lines and cracks, which makes it easy to pick up and leaves little residue on the ground. 3 The stool is moist, cylindrical, and leaves residue when picked up from the ground 2 The feces are moist but not completely liquid. They are difficult to pick up and sometimes stick to the pet's anus. 1 Complete liquid stool Table 4 Fecal scores of the fed cats of Comparative Examples 1-2 and Examples 1-7 As can be seen from Table 4, the stool scores of Examples 1-7 were higher than those of Comparative Examples 1 and 2 on the 15th day and the 30th day, indicating that probiotic fermentation can decompose the macromolecules in the fermentation base and convert them into easily digestible small molecules, which can promote gastrointestinal digestion and absorption of pets, thereby making it less likely for pets to have diarrhea and being more beneficial to the intestinal health of pets. (4) Urine output The urination of cats fed with the diets of Comparative Examples 1-2 and the fermented complete pet mousse canned diets of Examples 1-7 was recorded on the 1st day, 5th day, 7th day, 10th day, 15th day, 20th day and 30th day. Table 5 Urine output of the fed cats of Comparative Examples 1-2 and Examples 1-7 Note: Normal is 300mL, increased to 400-450mL, significantly increased to more than 450mL. As can be seen from Table 5, the urine output of the pets fed with the fermented pet diets prepared in Examples 1-7 showed an increasing trend after the 7th day of feeding, which was higher than that of Comparative Examples 1 and 2, indicating that the gastrointestinal tract of the pets eating the fermented diets can fully digest and absorb the nutrients in the diets. The increase in feed intake will require more water to be supplemented, thereby increasing the urine output of the pets, indicating that probiotic fermentation can improve the digestibility of pet diets. (5) Changes in food intake and body weight The food intake and body weight changes of cats fed with the diets of Comparative Examples 1-2 and the fermented complete pet mousse canned diets of Examples 1-7 were observed (the observation period was 60 days). Table 6 Feed intake, weight change and pH of cats fed with Comparative Examples 1-2 and Examples 1-7 project Average daily feed intake / g Weight change / kg pH Comparative Example 1 87.10±17.51 0.06±0.12 6.8±0.04 Comparative Example 2 89.26±12.23 0.02±0.13 6.9±0.06 Example 1 90.67±22.23 0.09±0.18 5.8±0.03 Example 2 96.06±19.78 0.10±0.94 5.8±0.03 Example 3 97.01±16.98 0.12±0.64 5.8±0.02 Example 4 99.23±12.65 0.11±0.34 5.6±0.01 Example 5 103.35±11.64 0.15±0.26 5.6±0.04 Example 6 99.38±14.45 0.10±0.17 5.7±0.02 Example 7 98.24±15.48 0.12±0.36 5.7±0.03 As can be seen from Table 6, the average daily feed intake and weight change of the fermented pet diets prepared by Examples 1-7 for pets are higher than those of Comparative Examples 1 and 2, indicating that probiotic fermentation can decompose and metabolize the macromolecular substances in the raw materials of the diet into easily digestible small molecules, and produce more volatile flavor substances. At the same time, the addition of nanofibers of polyacrylic acid resin II compounded with hyaluronic acid-nanocrystalline cellulose can further embed the volatile flavor substances produced during the fermentation process in the network and micropores of the nanofibers, and firmly fix them in the fermented pet diet, so that the pet can feel a stronger flavor when eating, giving the taste experience of "the more you eat, the more you want to eat", thereby improving the palatability and feed intake of the pet in the feeding test, and the pet can fully digest and absorb, and its weight will also increase; in addition, the pH of the diets of Examples 1-7 is lower than that of Comparative Examples 1 and 2, which has a good preventive and improving effect on alkaline stones in dogs and cats. (6) Apparent digestibility of nutrients Cats were fed with the diets of Comparative Examples 1-2 and the fermented complete pet mousse canned diets of Examples 1-7 for 60 days, and 100 g of fecal samples were collected from the cats respectively, and immediately treated with 10% hydrochloric acid for nitrogen fixation, dried to constant weight at 105° C., crushed, passed through a 60-mesh sample sieve, and refrigerated for later use. The apparent digestibility of nutrients in the fecal samples and canned diets was determined by the acid insoluble ash method, and the formula is as follows: Apparent digestibility of nutrients (%) = [1-(A / B×C / D)]×100%, where A represents the content of a certain nutrient in feces (%), B represents the content of the corresponding nutrient in the diet (%), C represents the content of acid-insoluble ash in the diet, and D represents the content of acid-insoluble ash in feces. The hydrochloric acid insoluble ash content is determined according to GB / T 23742-2009 "Determination of hydrochloric acid insoluble ash in feed"; the crude ash content of fecal samples and canned diets is determined according to the 550℃ ignition method in GB / T6438-2007 "Determination of crude ash in feed"; the dry matter content of fecal samples and canned diets is first determined according to GB / T 6435-2014 "Determination of moisture in feed", and then the dry matter content is calculated; the crude protein content of fecal samples and canned diets is determined according to GB / T 6432-2018 "Determination of crude protein in feed by Kjeldahl method" using a fully automatic Kjeldahl nitrogen analyzer; the crude fat content of fecal samples and canned diets is determined according to GB / T6433-2006 "Determination of crude fat in feed" using Soxhlet extraction method. Table 7 Apparent digestibility of nutrients fed to cats in Comparative Examples 1-2 and Examples 1-7 As can be seen from Table 7, the apparent digestibility of dry matter, crude protein and crude fat of Examples 1-7 are all higher than those of Comparative Examples 1 and 2, indicating that probiotic fermentation makes the pet diet rich in easily digestible substances, which can effectively promote the digestion of nutrients in the fermented diet by the pet's gastrointestinal tract. At the same time, the hyaluronic acid-nanocrystalline cellulose in the nanofibers promotes the motility of the pet's gastrointestinal tract and accelerates the digestion of nutrients, thereby improving the apparent digestibility of nutrients in the fermented diet. (7) Diarrhea rate The feces of the cats were observed every day and the diarrhea rate was calculated using the formula: diarrhea rate (%) = (number of cats with diarrhea / total number of cats in the experimental group) × 100%. Table 8 Diarrhea rate of comparative examples 1-2 and embodiments 1-7 As can be seen from Table 8, the cats did not experience diarrhea during the test period when the diets prepared in Examples 1-7 were fed to cats, and their diarrhea rates were lower than those in Comparative Examples 1 and 2, indicating that the use of probiotics to ferment the base material of the pet diet can produce more substances that are easy for pets to digest, improve the digestibility of the diet by the pet, and reduce the diarrhea rate of the pet. (8) Microbial determination in cat feces On the 0th day and the 30th day, fresh feces of each cat in each group of Examples 1-7 and Comparative Examples 1-2 were collected respectively and immediately stored in a -80°C refrigerator, and the feces samples were subjected to microbial assay. Table 9 Number of microorganisms in cat feces of Comparative Examples 1-2 and Examples 1-7 It can be seen from Table 9 that compared with the 0th day, the Escherichia coli and Salmonella in the feces of the cats fed with the pet diets prepared in Examples 1-7 showed a downward trend on the 30th day, while Bacillus subtilis showed an increasing trend. However, Comparative Example 1 did not use probiotics, and its Escherichia coli, Salmonella and Bacillus subtilis did not change significantly. Comparative Example 2 added probiotic powder. The results showed that probiotic powder has a certain effect on the intestinal health of pets, and probiotic fermentation of pet diets can produce a variety of prebiotics and antibacterial substances, which can not only help pets digest and absorb, but also reduce the number of harmful bacteria in the intestines during feeding pets, increase the proportion of probiotics in the intestines, and protect the intestinal health of pets. (9) Electronic tongue flavor analysis Accurately weigh 10.0g of sample in 100mL ultrapure water, ultrasonically homogenize for 10min and then let stand for 30min, take the homogenate and centrifuge it at 4℃, 12000r / min for 20min, and aspirate the supernatant for measurement; the precipitate at the bottom of the centrifuge tube is dissolved again with 60mL ultrapure water, repeat the above steps, and combine the supernatant, make up to 100mL with ultrapure water to prepare the test solution for use; take 35mL of the test solution in a special test beaker, collect the sensor response data of the sample within 120s for subsequent analysis during the measurement, and the entire measurement process is automatically processed by the system, including SRS (sourness), STS (salty), UMS (umami), SWS (sweetness), and BRS (bitterness). Depend on Figure 1 It can be seen that the flavor richness of Examples 1-7 is significantly better than that of Comparative Examples 1 and 2, and the flavor of the fermented diet mainly presents sourness and umami, indicating that compared with Comparative Example 1 (unfermented) and Comparative Example 2 (added in the form of probiotic powder), probiotic fermentation can significantly improve the flavor of pet diets and increase the content of volatile flavor substances, thereby giving pet diets rich flavor quality. At the same time, the polyacrylic acid resin II compounded with hyaluronic acid-nanocrystalline cellulose in the nanofibers can further adsorb the flavor substances produced by fermentation, and through the interaction with the flavor substances, it can firmly lock them inside the nanofibers, thereby reducing the loss of pet diets during filling and sterilization. When the pet is fed with the diet, the external force of the pet's chewing destroys the structure of the nanofibers in the diet, and the lysozyme in the pet's saliva decomposes the N-acetylglucosamine in the nanofibers, accelerates the decomposition of the nanofibers, releases the bound flavor substances, enhances the pet's perception of the flavor of the diet, and thereby increases the pet's food intake. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing a fermented complete pet mousse canned diet, characterized in that: The following steps are involved: S1. Preparation of fermentation base: The dietary composition is pretreated and then mixed with 30-40 parts of nanofiber solution and water to prepare a fermentation base; S2. Probiotic culture: Add probiotics to liquid culture medium and culture until the bacterial concentration is not less than 10 10 CFU / mL, to prepare the activated probiotic culture solution; S3. Inoculating the probiotic activated culture solution into the fermentation base, sealing and fermenting, and preparing a fermented diet; S4. Fill the fermented diet and sterilize it with steam at 121°C for 5-10 minutes to obtain a fermented complete pet mousse canned diet.

2. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The dietary composition in step S1 comprises the following components: 50-60 parts of chicken breast, 2-3 parts of starch, 4-5 parts of psyllium husk powder, 4-6 parts of chicken liver, 4-6 parts of cranberry extract, 6-10 parts of chicken fat, and 2-6 parts of premix.

3. The method for preparing a fermented complete pet mousse canned diet according to claim 2, characterized in that: The premix is ​​a composition of vitamins, amino acids and fatty acids and / or cranberry extract.

4. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The pretreatment method of the diet composition in step S1 is as follows: ① starch is mixed with water at a material-liquid ratio of 1:(5-15), and pre-gelatinized at 85-100° C. for 10-18 minutes to obtain pre-gelatinized starch; ② chicken breast is minced, and 15-35% of water is added, and stirred evenly at 600-1000 rpm and emulsified for 2-4 minutes to obtain chicken breast paste; ③ chicken liver is crushed and passed through a 30-60 mesh sieve to obtain chicken liver powder; ④ pre-gelatinized starch, chicken breast paste, chicken liver powder, psyllium husk powder, cranberry extract, chicken fat, and premix are mixed.

5. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The method for preparing the nanofiber solution in step S1 comprises the following steps: Step 1. Dissolve 5-10 parts of hyaluronic acid in 90-95 parts of water to prepare a hyaluronic acid shell spinning solution; Step 2. Dissolve 10-15 parts of nanocrystalline cellulose in 85-90 parts of water, and then add 3-5 parts of N-acetylglucosamine to prepare a core layer spinning solution; Step 3. The hyaluronic acid shell spinning solution and the core spinning solution are coaxially electrospun, and then a polyacrylic acid resin II solution with a mass fraction of 10-15% is added, and stirred at 30-37° C. and 150-200 rpm for 20-30 minutes to obtain a nanofiber solution.

6. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: In step S2, the probiotics are a combination of one or more of lactobacillus, lactic acid bacteria, yeast and Bacillus subtilis.

7. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The conditions for the subculture in step S2 are a culture temperature of 30-40° C. and a culture time of 20-30 h.

8. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The inoculation amount of the probiotics activated culture solution in step S3 is 10-20%.

9. The method for preparing a fermented complete pet mousse canned diet according to claim 1, characterized in that: The sealed fermentation conditions in step S3 are fermentation temperature of 35-40° C. and fermentation time of 2-3 days.

10. A fermented complete pet mousse canned diet prepared according to the method of claims 1-9.

Images