Preparation method of vegetable protein-based pet vegetarian snack

Abstract

The invention relates to the technical field of pet snack preparation, and particularly discloses a pet vegetarian snack preparation method based on vegetable protein.The method comprises the steps that soybean protein isolate and deionized water are mixed and stirred at the temperature of 35-45 DEG C to be swelled, then enzyme is added, the temperature is increased to 50-60 DEG C for enzymolysis, enzyme deactivation and centrifugation are conducted, and enzymatic hydrolysate is obtained; mixing pea protein powder, konjac glucomannan and corn starch, adding the enzymatic hydrolysate, and homogenizing to obtain slurry; adding plant fibers, a vitamin premix and potassium chloride into the slurry, and performing vacuum stirring and degassing to obtain a forming base material; preparing a semi-finished product from the molding base material through a twin-screw extruder at a specific temperature and a specific rotating speed; carrying out microwave drying on the semi-finished product until the moisture is less than or equal to 8% to form a primary blank, dipping in sodium alginate, carrying out cross-linking curing, draining, carrying out secondary drying in a hot air oven, cooling and packaging. The method overcomes the problem of vegetable protein processing, so that the snacks are balanced in nutrition, excellent in texture, appropriate in taste and stable in storage, meet the health requirements of pets, conform to the environment-friendly trend, and provide an innovative choice for the pet food market.

Description

Technical Field

[0001] The invention relates to the technical field of pet snack preparation, in particular to a method for preparing pet vegetarian snacks based on plant protein. Background Art

[0002] With the improvement of people's living standards and the increasing attention to pet health, the pet food industry has developed rapidly. As an important sub-segment of pet food, pet snacks are not only used for daily rewards and training of pets, but also a bond to enhance the emotional communication between pets and owners. Traditional pet snacks are mainly based on animal-derived ingredients, such as meat and offal, but in recent years, plant protein-based pet vegetarian snacks have gradually emerged, and there are many driving factors behind this.

[0003] On the one hand, out of consideration for animal welfare, environmental protection and sustainable development, more and more pet owners tend to choose more humane and environmentally friendly pet food options. The traditional livestock farming method of raising animals to obtain meat raw materials faces many problems such as crowded animal breeding space, abuse of antibiotics, and high greenhouse gas emissions. In contrast, plant protein is mainly obtained from crops, and its production process has relatively little pressure on the environment. It can effectively reduce land resource occupation, water resource consumption and greenhouse gas emissions, which is in line with the current global trend of pursuing sustainable development. Therefore, the development of pet food based on plant protein can help pet owners contribute to environmental protection while caring for their pets.

[0004] On the other hand, pet health issues are receiving more and more attention, and some pets have special conditions such as food allergies and gastrointestinal sensitivity. Animal protein, especially common beef, chicken, dairy products, etc., is a common allergen that causes pet food allergies. According to relevant statistics, about 10%-15% of pets suffer from food allergies to varying degrees. Mild allergic reactions manifest as skin itching, hair loss, ear infections, and severe ones may even cause life-threatening symptoms such as vomiting, diarrhea, and difficulty breathing. Plant protein has a wide range of sources. Through reasonable screening and matching, these common allergens can be avoided, providing a safe and suitable source of nutrition for pets with allergic constitutions. At the same time, plant protein is rich in dietary fiber, which helps regulate the gastrointestinal function of pets and promotes digestion and absorption. It is also an ideal food choice for pets with gastrointestinal diseases or weak digestive function.

[0005] However, there are still many technical challenges to be overcome in the plant protein pet food on the market. In terms of raw material processing, plant protein has different structures and properties compared to animal protein. For example, soy protein has a higher denaturation temperature, stronger hydrophobicity and lower solubility, which makes it difficult for plant protein to form an ideal texture and taste during processing. If the processing technology is not appropriate, the prepared snacks may have a rough texture and a hard taste, which is difficult to meet the picky taste needs of pets, resulting in low pet acceptance.

[0006] In terms of nutritional balance, plant-based raw materials have lower content of some essential amino acids, such as methionine and lysine, compared to animal raw materials, and the bioavailability of minerals such as vitamin B12, iron, and zinc is not high. If the raw materials are not properly allocated to supplement these nutritional deficiencies, long-term consumption may cause pets to have health problems such as malnutrition and growth retardation. In addition, pet snacks must also have good storage stability. Due to the characteristics of plant protein itself, the moisture content during processing, the use of additives and other factors, the product is prone to moisture absorption, oxidation deterioration, microbial growth and other problems during storage, shortening the shelf life of the product and affecting product quality and safety.

[0007] To sum up, it is of great practical significance to develop a method for preparing vegetarian snacks that can fully utilize plant protein resources to meet the nutritional needs of pets, overcome the above-mentioned technical difficulties, and prepare vegetarian snacks with excellent texture, suitable taste, stable storage and loved by pets. This is the key technical problem that this patent is committed to solving. Summary of the invention

[0008] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides a method for preparing vegetarian pet snacks based on plant protein, which solves the problems raised in the above-mentioned background technology.

[0009] (II) Technical solution In order to achieve the above object, the present invention discloses a method for preparing vegetarian pet snacks based on plant protein, comprising the following steps: Step 1: Mix soy protein isolate and deionized water according to the mass ratio, stir and swell at 35-45°C for 1-2h, add neutral protease and flavor protease, heat to 50-60°C, perform enzymatic hydrolysis for 3-5h, inactivate the enzyme and centrifuge to obtain enzymatic plant protein solution; Step 2: Mix pea protein powder, konjac gum and corn starch in proportion, add the enzymatic vegetable protein solution obtained in step 1, and homogenize in a high-speed shearing machine for 10-15 minutes to form a uniform slurry; Step 3: Add plant fiber, vitamin premix and potassium chloride to the slurry obtained in step 2, and stir and degas for 20-30 minutes under vacuum conditions to obtain a molding base material; Step 4: inject the molding base material into a twin-screw extruder, control the barrel temperature to 90-110°C, the screw speed to 200-250r / min, and extrude it into a strip or granular semi-finished product; Step 5: Place the semi-finished product in a microwave drying device, adjust the power to 300-500W, dry until the moisture content is ≤8%, and obtain a primary snack body after cooling; Step 6: Immerse the primary snack body in a sodium alginate solution, take it out and transfer it to a calcium ion crosslinking tank for curing for 10-15 minutes, and drain the surface solution; Step 7: Send the solidified green body into a hot air circulation oven for secondary drying at 70-80°C for 1-2 hours, and package after cooling.

[0010] Preferably, in the step 1, the mass ratio of soy protein isolate, deionized water, neutral protease and flavor protease is 100:800-1200:0.5-1.2:0.8-1.5, and the enzyme inactivation condition is 100° C. water bath treatment for 5-8 min.

[0011] Preferably, in the step 2, the mass ratio of pea protein powder, konjac gum, corn starch and enzymatic hydrolyzed vegetable protein solution is 100:5-12:15-25:300-400, and the homogenization pressure is 20-25 MPa.

[0012] Preferably, in step three, the plant fiber is oat fiber or bamboo fiber, and the added amount is 3-8% of the total mass of the slurry; the vitamin premix contains vitamins A, D3, and E, and the added amount is 0.5-1.2‰; and the added amount of potassium chloride is 0.3-0.7‰.

[0013] Preferably, in step 4, the barrel temperature zones of the twin-screw extruder are set as follows: 90-95° C. in zone 1, 100-105° C. in zone 2, and 105-110° C. in zone 3, and the die aperture is 2-5 mm.

[0014] Preferably, the mass concentration of the sodium alginate solution in step six is ​​2-3.5%, the concentration of calcium chloride in the calcium ion cross-linking tank is 1.5-2.5%, and the liquid temperature of the curing tank is maintained at 25-30°C.

[0015] Preferably, the wind speed of the hot air circulation oven in step seven is 3-5 m / s, the spacing between the green bodies is ≥5 cm, and the water activity of the product after drying is ≤0.65.

[0016] 3. Beneficial technical effects 1. Balanced and comprehensive nutrition By precisely controlling the proportion of plant protein raw materials such as soy protein isolate and pea protein powder, combined with the subsequent addition of plant fiber, vitamin premix and potassium chloride, the nutritional shortcomings of plant raw materials themselves are fully compensated. For example, vitamin A, D3 and E contained in vitamin premix provide key guarantees for pets' vision development, bone health and antioxidant defense; and the appropriate amount of potassium chloride supplementation helps maintain the normal physiological electrolyte balance of pets and ensure the normal functioning of organs such as the heart and muscles.

[0017] The clever use of enzymatic hydrolysis technology further optimizes the availability of nutrients. In step one, soy protein isolate undergoes enzymatic hydrolysis with neutral protease and flavor protease under specific temperature and time conditions, breaking down large molecular proteins into small molecular peptides and amino acids. This not only improves the digestion and absorption rate of protein, allowing the pet's intestines to absorb nutrients more efficiently, but also enriches the types and content of free amino acids, meeting the various essential amino acids required for pet growth and daily activities, effectively preventing the risk of malnutrition caused by long-term consumption of plant protein foods, and ensuring that pets grow healthily while enjoying vegetarian snacks.

[0018] 2. Excellent texture and taste optimization In the raw material mixing stage, pea protein powder, konjac gum and corn starch are first mixed in a specific proportion. Konjac gum, as a high-quality thickener and gelling agent, works synergistically with other raw materials to give the product good viscosity and formability; corn starch helps to improve the crispness of the product and avoid the rough texture problem caused by pure plant protein. Subsequently, enzymatic plant protein liquid is added and homogenized in a high-speed shearing machine to fully blend the raw materials to form a uniform and delicate slurry, laying the foundation for the high-quality taste of the final product.

[0019] Extrusion molding and drying and curing processes complement each other. The twin-screw extruder extrude the molding base material into strips or granular semi-finished products under specific barrel temperature zones (zone 1 90-95℃, zone 2 100-105℃, zone 3 105-110℃) and screw speed (200-250r / min). Precise temperature control causes the material to undergo moderate gelatinization and expansion under the shear force and heat of the screw, further optimizing the internal structure of the product and making it more fluffy and crispy. The relay drying of microwave drying equipment and hot air circulation oven not only efficiently removes moisture to achieve the ideal standard of moisture content ≤8%, but also avoids excessive drying of the product to cause hardness or burning through reasonable power adjustment (microwave drying power 300-500W) and temperature setting (hot air circulation oven 70-80℃), ensuring that the snacks have suitable dryness and humidity while maintaining good shape stability, meeting the natural needs of pets to chew and gnaw, and greatly improving pets' love for snacks.

[0020] 3. Good storage stability At the end of the preparation process, the wind speed of the hot air circulation oven (3 - 5m / s), the spacing between the blanks (≥5cm) and the secondary drying time (1 - 2h) are strictly controlled to ensure that the water activity of the dried product is ≤0.65. Such a low water activity effectively inhibits the growth and reproduction of microorganisms, greatly reduces the risk of mold and deterioration of the product during storage, extends the shelf life of the product, and ensures that the vegetarian pet snacks purchased by consumers can maintain fresh and safe quality for a long time.

[0021] The introduction of the cross-linking step ensures product stability. In step six, the primary snack body is immersed in the sodium alginate solution and then transferred to the calcium ion cross-linking tank for curing. The sodium alginate and calcium ions undergo a cross-linking reaction to form a dense protective film on the surface of the product. This film not only enhances the mechanical strength of the product, making it less likely to break during transportation and storage, but also further blocks the intrusion of external oxygen and moisture, effectively delaying the oxidation and moisture absorption process of the product, providing a double guarantee for the product to maintain excellent quality during its shelf life. DETAILED DESCRIPTION

[0022] In order to facilitate the understanding of the present invention, the present invention will be described more fully below. Preferred embodiments of the present invention are given below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0023] Embodiment 1: Materials preparation: Prepare 100g of high-quality soy protein isolate, 800g of deionized water, 0.5g of neutral protease, 0.8g of flavor protease, 100g of pea protein powder, 5g of konjac gum, 15g of corn starch, 30g of oat fiber (accounting for 3% of the total mass of the slurry formed later, and the total mass of the slurry is calculated to be 1000g), 0.5g of vitamin premix containing vitamins A, D3, and E (the addition amount is 0.5‰), 0.3g of potassium chloride (the addition amount is 0.3‰), an appropriate amount of sodium alginate solution with a mass concentration of 2%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 1.5%.

[0024] step: Step 1: Place 100g soy protein isolate and 800g deionized water in a stirring container at 35°C, stir and swell at 300r / min for 1h, then add 0.5g neutral protease and 0.8g flavor protease, raise the temperature to 50°C, maintain the temperature for enzymatic hydrolysis for 3h, then place the reaction solution in a 100°C water bath for 5min to inactivate the enzyme, and then centrifuge at 4000r / min for 15min to obtain enzymatic plant protein solution.

[0025] Step 2: After 100g of pea protein powder, 5g of konjac gum and 15g of corn starch are evenly mixed, 300g of the enzymatic hydrolyzed vegetable protein solution obtained above is added, and the mixture is placed in a high-speed shearing machine and homogenized at a pressure of 20MPa for 10min to form a uniform slurry.

[0026] Step 3: Add 30g oat fiber, 0.5g vitamin premix and 0.3g potassium chloride to the slurry obtained in step 2, put it into a vacuum stirrer with a vacuum degree of -0.08MPa, stir and degas at a speed of 200r / min for 20min to obtain a molding base material.

[0027] Step 4: Inject the molding base material into the twin-screw extruder. The barrel temperature of the twin-screw extruder is set to: 90°C in zone 1, 100°C in zone 2, and 105°C in zone 3. The screw speed is 200r / min, the die head aperture is 2mm, and the semi-finished product is extruded into a strip shape.

[0028] Step 5: Place the strip-shaped semi-finished product in a microwave drying device, adjust the power to 300 W, dry it to a moisture content of 8%, and obtain a primary snack body after natural cooling at room temperature.

[0029] Step 6: Immerse the primary snack body in a sodium alginate solution with a mass concentration of 2% for 30 seconds. After taking it out, quickly transfer it to a calcium ion cross-linking tank with a calcium chloride concentration of 1.5% and a liquid temperature of 25°C for standing and curing for 10 minutes, and drain the surface solution.

[0030] Step 7: Send the solidified green body into a hot air circulation oven at 70°C and a wind speed of 3m / s. Place the green bodies at a distance of 5cm, dry them for 1h, cool them to room temperature and then package them.

[0031] Embodiment 2: Materials preparation: Prepare 100g of soy protein isolate, 1000g of deionized water, 0.8g of neutral protease, 1.2g of flavor protease, 100g of pea protein powder, 8g of konjac gum, 20g of corn starch, 60g of bamboo fiber (accounting for 6% of the total mass of the slurry formed later, and the total mass of the slurry is calculated to be 1000g), 0.8g of vitamin premix containing vitamins A, D3, and E (the addition amount is 0.8‰), 0.5g of potassium chloride (the addition amount is 0.5‰), an appropriate amount of sodium alginate solution with a mass concentration of 2.5%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2%.

[0032] step: Step 1: Stir 100g soy protein isolate and 1000g deionized water at 40℃ and 350r / min for 1.5h, add 0.8g neutral protease and 1.2g flavor protease, heat to 55℃, enzymatically react for 4h, then treat in 100℃ water bath for 6min to inactivate the enzyme, centrifuge at 4500r / min for 20min to obtain enzymatic plant protein liquid.

[0033] Step 2: Mix 100g pea protein powder, 8g konjac gum, and 20g corn starch, add 350g enzymatic vegetable protein solution, and homogenize at a pressure of 22MPa in a high-speed shearing machine for 12 minutes to form a uniform slurry.

[0034] Step 3: Add 60g of bamboo fiber, 0.8g of vitamin premix and 0.5g of potassium chloride to the slurry, stir and degas at a speed of 250r / min for 25min under a vacuum degree of -0.09MPa to obtain a molding base material.

[0035] Step 4: Inject the molding base material into a twin-screw extruder, set the barrel temperature zones to: 92°C in zone 1, 102°C in zone 2, 108°C in zone 3, the screw speed to 220r / min, the die aperture to 3mm, and extrude into a granular semi-finished product.

[0036] Step 5: Place the granular semi-finished product in a microwave drying device, adjust the power to 400W, dry it to a moisture content of 7%, and cool it naturally to obtain a primary snack body.

[0037] Step 6: Immerse the primary snack body in a 2.5% sodium alginate solution for 40 seconds, move it to a 2% calcium chloride, 28°C cross-linking tank and let it stand and solidify for 12 minutes, and drain the solution.

[0038] Step 7: The solidified green body is put into a hot air circulation oven at 75°C, wind speed 4m / s, green body spacing 6cm, secondary drying for 1.5h, cooling and packaging.

[0039] Embodiment 3: Materials preparation: Prepare 100g soy protein isolate, 1200g deionized water, 1.2g neutral protease, 1.5g flavor protease, 100g pea protein powder, 12g konjac gum, 25g corn starch, 80g oat fiber (accounting for 8% of the total mass of the slurry formed later, the total mass of the slurry is calculated to be 1000g), 1.2g vitamin premix containing vitamins A, D3, and E (added amount is 1.2‰), 0.7g potassium chloride (added amount is 0.7‰), an appropriate amount of sodium alginate solution with a mass concentration of 3.5%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2.5%.

[0040] step: Step 1: Take 100g soy protein isolate and 1200g deionized water, stir and swell at 45℃ and 400r / min for 2h, add 1.2g neutral protease and 1.5g flavor protease, heat to 60℃ for enzymatic hydrolysis for 5h, inactivate the enzyme in 100℃ water bath for 8min, and centrifuge at 5000r / min for 25min to obtain enzymatic plant protein liquid.

[0041] Step 2: Mix 100g pea protein powder, 12g konjac gum, and 25g corn starch, add 400g enzymatic vegetable protein solution, and homogenize with a high-speed shearing machine at 25MPa for 15min to form a uniform slurry.

[0042] Step 3: Add 80g oat fiber, 1.2g vitamin premix, and 0.7g potassium chloride to the slurry, and stir and degas at 300r / min for 30min under a vacuum degree of -0.1MPa to obtain a molding base material.

[0043] Step 4: The molding base material is injected into a twin-screw extruder, with barrel temperatures of 95°C in zone 1, 105°C in zone 2, and 110°C in zone 3, a screw speed of 250r / min, and a die aperture of 5mm, and extruded into a strip-shaped semi-finished product.

[0044] Step 5: Place the strip-shaped semi-finished product in a microwave drying device with a power of 500W, dry it to a moisture content of 6%, and cool it to obtain a primary snack body.

[0045] Step 6: Soak the primary snack body in 3.5% sodium alginate solution for 50 seconds, transfer to a 2.5% calcium chloride, 30°C cross-linking tank and let it stand and solidify for 15 minutes, then drain.

[0046] Step 7: The solidified green body is put into a hot air circulation oven at 80°C, wind speed 5m / s, green body spacing 7cm, secondary drying for 2h, cooling and packaging.

[0047] Embodiment 4: Materials preparation: Prepare 100g soy protein isolate, 1100g deionized water, 1g neutral protease, 1.3g flavor protease, 100g pea protein powder, 10g konjac gum, 22g corn starch, 70g bamboo fiber (accounting for 7% of the total mass of the slurry formed later, and the total mass of the slurry is calculated to be 1000g), 1g vitamin premix containing vitamins A, D3, and E (added amount is 1‰), 0.6g potassium chloride (added amount is 0.6‰), an appropriate amount of sodium alginate solution with a mass concentration of 3%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2.2%.

[0048] step: Step 1: Stir 100g soy protein isolate and 1100g deionized water at 42℃ and 380r / min for 1.8h, add 1g neutral protease and 1.3g flavor protease, heat to 58℃ for enzymatic hydrolysis for 4.5h, inactivate the enzyme in 100℃ water bath for 7min, centrifuge at 4800r / min for 22min to obtain enzymatic plant protein liquid.

[0049] Step 2: Mix 100g pea protein powder, 10g konjac gum, and 22g corn starch, add 380g enzymatic vegetable protein solution, and homogenize in a high-speed shear machine at 24MPa for 13min to form a uniform slurry.

[0050] Step 3: Add 70g bamboo fiber, 1g vitamin premix, and 0.6g potassium chloride to the slurry, and stir and degas at 280r / min for 28min under a vacuum degree of -0.095MPa to obtain a molding base material.

[0051] Step 4: The molding base material is injected into a twin-screw extruder, with barrel temperatures of 93°C in zone 1, 103°C in zone 2, and 107°C in zone 3, a screw speed of 230r / min, a die aperture of 4mm, and extruded into a granular semi-finished product.

[0052] Step 5: Place the granular semi-finished product in a microwave drying device at a power of 450W, dry it to a moisture content of 7.5%, and cool it to obtain a primary snack body.

[0053] Step 6: Soak the primary snack body in 3% sodium alginate solution for 45 seconds, transfer to a 2.2% calcium chloride, 27°C cross-linking tank and let it stand and solidify for 13 minutes, then drain.

[0054] Step 7: The solidified green body is put into a hot air circulation oven at 78°C, wind speed 4.5m / s, green body spacing 6.5cm, secondary drying 1.8h, cooling and packaging.

[0055] 2. Comparison Comparative Example 1 (enzymatic hydrolysis conditions changed) Materials preparation: Prepare 100g of soy protein isolate, 1000g of deionized water, 0.8g of neutral protease, 1.2g of flavor protease, 100g of pea protein powder, 8g of konjac gum, 20g of corn starch, 60g of oat fiber (accounting for 6% of the total mass of the slurry formed subsequently, and the total mass of the slurry is calculated to be 1000g), 0.8g of vitamin premix containing vitamins A, D3, and E (the addition amount is 0.8‰), 0.5g of potassium chloride (the addition amount is 0.5‰), an appropriate amount of sodium alginate solution with a mass concentration of 2.5%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2%.

[0056] step: Step 1: Stir 100g soy protein isolate and 1000g deionized water at 30℃ and 350r / min for 1.5h, add 0.8g neutral protease and 1.2g flavor protease, heat to 45℃, enzymatically react for 4h, then treat in a 100℃ water bath for 6min to inactivate the enzyme, centrifuge at 4500r / min for 20min to obtain enzymatic plant protein liquid.

[0057] Step 2: Mix 100g pea protein powder, 8g konjac gum, and 20g corn starch, add 350g enzymatic vegetable protein solution, and homogenize at a pressure of 22MPa in a high-speed shearing machine for 12 minutes to form a uniform slurry.

[0058] Step 3: Add 60g of oat fiber, 0.8g of vitamin premix and 0.5g of potassium chloride to the slurry, stir and degas at a speed of 250r / min for 25min under a vacuum degree of -0.09MPa to obtain a molding base material.

[0059] Step 4: Inject the molding base material into a twin-screw extruder, set the barrel temperature zones to: 92°C in zone 1, 102°C in zone 2, 108°C in zone 3, the screw speed to 220r / min, the die aperture to 3mm, and extrude into a granular semi-finished product.

[0060] Step 5: Place the granular semi-finished product in a microwave drying device, adjust the power to 400W, dry it to a moisture content of 7%, and cool it naturally to obtain a primary snack body.

[0061] Step 6: Immerse the primary snack body in a 2.5% sodium alginate solution for 40 seconds, move it to a 2% calcium chloride, 28°C cross-linking tank and let it stand and solidify for 12 minutes, and drain the solution.

[0062] Step 7: The solidified green body is put into a hot air circulation oven at 75°C, wind speed 4m / s, green body spacing 6cm, secondary drying for 1.5h, cooling and packaging.

[0063] Comparative Example 2 (Raw Material Ratio Change) Materials preparation: Prepare 100g soy protein isolate, 1000g deionized water, 0.8g neutral protease, 1.2g flavor protease, 150g pea protein powder, 4g konjac gum, 25g corn starch, 60g oat fiber (accounting for 6% of the total mass of the slurry formed later, and the total mass of the slurry is calculated to be 1000g), 0.8g vitamin premix containing vitamins A, D3, and E (the addition amount is 0.8‰), 0.5g potassium chloride (the addition amount is 0.5‰), an appropriate amount of sodium alginate solution with a mass concentration of 2.5%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2%.

[0064] step: Step 1: Stir 100g soy protein isolate and 1000g deionized water at 40℃ and 350r / min for 1.5h, add 0.8g neutral protease and 1.2g flavor protease, heat to 55℃, enzymatically react for 4h, then treat in 100℃ water bath for 6min to inactivate the enzyme, centrifuge at 4500r / min for 20min to obtain enzymatic plant protein liquid.

[0065] Step 2: Mix 150g pea protein powder, 4g konjac gum, and 25g corn starch, add 350g enzymatic vegetable protein solution, and homogenize at a pressure of 22MPa in a high-speed shearing machine for 12 minutes to form a uniform slurry.

[0066] Step 3: Add 60g of oat fiber, 0.8g of vitamin premix and 0.5g of potassium chloride to the slurry, stir and degas at a speed of 250r / min for 25min under a vacuum degree of -0.09MPa to obtain a molding base material.

[0067] Step 4: Inject the molding base material into a twin-screw extruder, set the barrel temperature zones to: 92°C in zone 1, 102°C in zone 2, 108°C in zone 3, the screw speed to 220r / min, the die aperture to 3mm, and extrude into a granular semi-finished product.

[0068] Step 5: Place the granular semi-finished product in a microwave drying device, adjust the power to 400W, dry it to a moisture content of 7%, and cool it naturally to obtain a primary snack body.

[0069] Step 6: Immerse the primary snack body in a 2.5% sodium alginate solution for 40 seconds, move it to a 2% calcium chloride, 28°C cross-linking tank and let it stand and solidify for 12 minutes, and drain the solution.

[0070] Step 7: The solidified green body is put into a hot air circulation oven at 75°C, wind speed 4m / s, green body spacing 6cm, secondary drying for 1.5h, cooling and packaging.

[0071] Comparative Example 3 (Change in Drying Conditions) Materials preparation: Prepare 100g of soy protein isolate, 1000g of deionized water, 0.8g of neutral protease, 1.2g of flavor protease, 100g of pea protein powder, 8g of konjac gum, 20g of corn starch, 60g of oat fiber (accounting for 6% of the total mass of the slurry formed subsequently, and the total mass of the slurry is calculated to be 1000g), 0.8g of vitamin premix containing vitamins A, D3, and E (the addition amount is 0.8‰), 0.5g of potassium chloride (the addition amount is 0.5‰), an appropriate amount of sodium alginate solution with a mass concentration of 2.5%, and an appropriate amount of calcium ion cross-linking tank solution with a calcium chloride concentration of 2%.

[0072] step: Step 1: Stir 100g soy protein isolate and 1000g deionized water at 40℃ and 350r / min for 1.5h, add 0.8g neutral protease and 1.2g flavor protease, heat to 55℃, enzymatically react for 4h, then treat in 100℃ water bath for 6min to inactivate the enzyme, centrifuge at 4500r / min for 20min to obtain enzymatic plant protein liquid.

[0073] Step 2: Mix 100g pea protein powder, 8g konjac gum, and 20g corn starch, add 350g enzymatic vegetable protein solution, and homogenize at a pressure of 22MPa in a high-speed shearing machine for 12 minutes to form a uniform slurry.

[0074] Step 3: Add 60g of oat fiber, 0.8g of vitamin premix and 0.5g of potassium chloride to the slurry, stir and degas at a speed of 250r / min for 25min under a vacuum degree of -0.09MPa to obtain a molding base material.

[0075] Step 4: Inject the molding base material into a twin-screw extruder, set the barrel temperature zones to: 92°C in zone 1, 102°C in zone 2, 108°C in zone 3, the screw speed to 220r / min, the die aperture to 3mm, and extrude into a granular semi-finished product.

[0076] Step 5: Place the granular semi-finished product in a common hot air drying oven, set the temperature to 80°C, dry it to a moisture content of 7%, and cool it naturally to obtain a primary snack body.

[0077] Step 6: Immerse the primary snack body in a 2.5% sodium alginate solution for 40 seconds, move it to a 2% calcium chloride, 28°C cross-linking tank and let it stand and solidify for 12 minutes, and drain the solution.

[0078] Step 7: The solidified green body is put into a hot air circulation oven at 75°C, wind speed 4m / s, green body spacing 6cm, secondary drying for 1.5h, cooling and packaging.

[0079] Comparative Example 4 (lacking cross-linking step) Materials preparation: Prepare 100g soy protein isolate, 1000g deionized water, 0.8g neutral protease, 1.2g flavor protease, 100g pea protein powder, 8g konjac gum, 20g corn starch, 60g oat fiber (accounting for 6% of the total mass of the slurry formed later, and the total mass of the slurry is calculated to be 1000g), 0.8g vitamin premix containing vitamins A, D3, and E (added amount is 0.8‰), 0.5g potassium chloride (added amount is 0.5‰), and an appropriate amount of sodium alginate solution with a mass concentration of 2.5%.

[0080] step: Step 1: Stir 100g soy protein isolate and 1000g deionized water at 40℃ and 350r / min for 1.5h, add 0.8g neutral protease and 1.2g flavor protease, heat to 55℃, enzymatically react for 4h, then treat in 100℃ water bath for 6min to inactivate the enzyme, centrifuge at 4500r / min for 20min to obtain enzymatic plant protein liquid.

[0081] Step 2: Mix 100g pea protein powder, 8g konjac gum, and 20g corn starch, add 350g enzymatic vegetable protein solution, and homogenize at a pressure of 22MPa in a high-speed shearing machine for 12 minutes to form a uniform slurry.

[0082] Step 3: Add 60g of oat fiber, 0.8g of vitamin premix and 0.5g of potassium chloride to the slurry, stir and degas at a speed of 250r / min for 25min under a vacuum degree of -0.09MPa to obtain a molding base material.

[0083] Step 4: Inject the molding base material into a twin-screw extruder, set the barrel temperature zones to: 92°C in zone 1, 102°C in zone 2, 108°C in zone 3, the screw speed to 220r / min, the die aperture to 3mm, and extrude into a granular semi-finished product.

[0084] Step 5: Place the granular semi-finished product in a microwave drying device, adjust the power to 400W, dry it to a moisture content of 7%, and cool it naturally to obtain a primary snack body.

[0085] Step 6: Directly send the primary snack body into the hot air circulation oven at 75℃, wind speed 4m / s, body spacing 6cm, secondary drying for 1.5h, cooling and packaging.

[0086] 3. Comparison of experimental results In order to intuitively show the differences between the embodiments and the comparative examples, multiple indicators of the final product were tested, and the results are shown in the following table:

[0087] As can be seen from the above table, the vegetarian pet snacks prepared in Examples 1-4 are generally superior to Comparative Examples 1-4 in terms of texture characteristics, moisture content, water activity, and pet preference scores. Among them, Comparative Example 1 has incomplete protein hydrolysis due to the low enzymatic hydrolysis temperature, resulting in reduced product hardness, poor elasticity, high moisture content and water activity, and a low pet preference score; Comparative Example 2 has a change in the proportion of pea protein powder, which affects the mixing effect and molding characteristics of the materials, and the product texture and comprehensive performance are reduced; Comparative Example 3 uses ordinary hot air drying, and the drying rate and uniformity are not as good as microwave drying, resulting in unsatisfactory product texture and moisture indicators; Comparative Example 4 lacks a cross-linking step, the product structure is loose, the hardness is low, the elasticity is poor, the moisture retention capacity is weak, and the pet acceptance is significantly reduced.

[0088] Further comparing the various embodiments, with the optimization of some key process parameters (such as degree of enzymatic hydrolysis, fine-tuning of raw material ratio, etc.), Example 3 performed better in terms of hardness and elasticity, the moisture content was properly controlled, and the pet preference score was the highest, indicating that the process parameter combination of this embodiment is relatively more reasonable, and can prepare better quality plant protein-based pet vegetarian snacks.

[0089] Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that all equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A method for preparing vegetarian pet snacks based on plant protein, characterized in that: The steps include: Step 1: Mix soy protein isolate and deionized water according to the mass ratio, stir and swell at 35-45°C for 1-2h, add neutral protease and flavor protease, heat to 50-60°C, perform enzymatic hydrolysis for 3-5h, inactivate the enzyme and centrifuge to obtain enzymatic plant protein solution; Step 2: Mix pea protein powder, konjac gum and corn starch in proportion, add the enzymatic vegetable protein solution obtained in step 1, and homogenize in a high-speed shearing machine for 10-15 minutes to form a uniform slurry; Step 3: Add plant fiber, vitamin premix and potassium chloride to the slurry obtained in step 2, and stir and degas for 20-30 minutes under vacuum conditions to obtain a molding base material; Step 4: inject the molding base material into a twin-screw extruder, control the barrel temperature to 90-110°C, the screw speed to 200-250r / min, and extrude it into a strip or granular semi-finished product; Step 5: Place the semi-finished product in a microwave drying device, adjust the power to 300-500W, dry until the moisture content is ≤8%, and obtain a primary snack body after cooling; Step 6: Immerse the primary snack body in a sodium alginate solution, take it out and transfer it to a calcium ion crosslinking tank for curing for 10-15 minutes, and drain the surface solution; Step 7: Send the solidified green body into a hot air circulation oven for secondary drying at 70-80°C for 1-2 hours, and package after cooling.

2. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: In the step 1, the mass ratio of soy protein isolate, deionized water, neutral protease and flavor protease is 100:800-1200:0.5-1.2:0.8-1.5, and the enzyme inactivation condition is 100° C. water bath treatment for 5-8 minutes.

3. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: In the step 2, the mass ratio of pea protein powder, konjac gum, corn starch and enzymatic hydrolyzed vegetable protein solution is 100:5-12:15-25:300-400, and the homogenization pressure is 20-25 MPa.

4. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: In the step three, the plant fiber is oat fiber or bamboo fiber, and the added amount is 3-8% of the total mass of the slurry. The vitamin premix contains vitamins A, D3, and E, and the added amount is 0.5-1.2‰, and the added amount of potassium chloride is 0.3-0.7‰.

5. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: In the step 4, the barrel temperature zones of the twin-screw extruder are set as follows: 90-95° C. in zone 1, 100-105° C. in zone 2, and 105-110° C. in zone 3, and the die aperture is 2-5 mm.

6. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: The mass concentration of the sodium alginate solution in step six is ​​2-3.5%, the concentration of calcium chloride in the calcium ion cross-linking tank is 1.5-2.5%, and the liquid temperature of the curing tank is maintained at 25-30°C.

7. The method for preparing vegetarian pet snacks based on plant protein according to claim 1, characterized in that: In the step 7, the wind speed of the hot air circulation oven is 3-5 m / s, the spacing between the green bodies is ≥5 cm, and the water activity of the product after drying is ≤0.65.

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