Pet snack puffed product and preparation method thereof

Abstract

The invention relates to the technical field of animal feed, in particular to a pet snack puffed product and a preparation method thereof, and the pet snack puffed product comprises the following components in parts by weight: 100 parts of plate frozen chicken breast, 15-20 parts of glycerol, 5-10 parts of vegetable oil, 15-20 parts of corn starch, 10-15 parts of starch compound, 10-15 parts of vegetable protein powder, 0.8-1.2 parts of mineral salt, 0.8-1.2 parts of baking soda and 1-1.2 parts of liquid balsam. The starch compound is prepared by loading a grape seed extract, a clam extract and methionine on porous starch. According to the invention, a high-protein formula system taking the plate frozen chicken breast as a main body is constructed, and a starch compound carrier technology and a compound mineral salt system are combined, so that stable forming of a high-meat-content puffed product and synergistic release of multifunctional nutrients are realized.

Description

Technical Field

[0001] The present invention relates to the technical field of animal feed, and in particular to a puffed pet snack product and a preparation method thereof. Background Art

[0002] With the continuous improvement of people's living standards and the rapid development of the pet economy, keeping pets has become an important part of the lives of more and more urban residents. The pet snack market has also grown in scale and demonstrated enormous potential. In particular, there is a growing demand for functional snacks for puppies and kittens. Puppies and kittens experience itchy or painful gums during their teething period between 3 and 6 months, requiring chewing to relieve discomfort. Dogs also need to chew to soothe boredom, anxiety, or separation anxiety. Therefore, developing pet snacks that are both highly tough and chewable while also providing diverse nutritional benefits holds significant market value. Modern pet owners not only demand good palatability and teething properties, but also expect them to offer multiple health benefits, such as eye and coat protection, joint care, and cardiovascular health.

[0003] Existing pet snack puffed products mainly rely on traditional physical mixing and heat treatment processes in terms of technology, and the stability and release control of functional ingredients are obviously insufficient. For example, CN202211030782.4 discloses a snack that improves the basic immunity of pets. This technology increases the IgM level and white blood cell count in pets by adding 0.5-2 parts of yeast selenium and 3-5 parts of β-glucan to the main nutrient ingredients, thereby achieving the purpose of improving immunity. However, this existing technology has the following technical defects: on the one hand, the functional positioning is too single, focusing only on improving immunity, and cannot meet the diversified health needs of pets; on the other hand, the functional ingredients are added by a simple physical mixing method, lacking an effective carrier protection mechanism, resulting in the active ingredients being easily inactivated during the high-temperature puffing process and low bioavailability. Summary of the Invention

[0004] In view of this, the present invention proposes a puffed pet snack product and a preparation method thereof to solve the technical problems in the prior art of poor stability, low bioavailability and inability to achieve synergistic release of diversified nutritional functions of functional ingredients during the puffing process with high meat content.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a puffed pet snack product, which comprises the following components by weight: 100 parts of frozen chicken breast, 15-20 parts of glycerin, 5-10 parts of vegetable oil, 15-20 parts of corn starch, 10-15 parts of starch complex, 10-15 parts of plant protein powder, 0.8-1.2 parts of mineral salt, 0.8-1.2 parts of baking soda and 1-1.2 parts of liquid balm. The starch complex is porous starch loaded with grape seed extract, clam extract and methionine.

[0006] The present invention realizes the stable puffing processing of high-meat content pet snacks through the above-mentioned technical scheme, wherein the starch complex serves as a functional carrier system to effectively protect and slowly release a variety of nutritional active ingredients, solving the technical problem of easy inactivation of functional ingredients in traditional puffing processes; at the same time, the synergistic moisturizing effect of glycerol and vegetable oil ensures that the product has suitable toughness and chewing feel, meeting the teeth grinding needs of puppies and kittens during the teeth replacement period, and the dual protein-starch system of corn starch and plant protein powder provides good structural support for puffing, the precise amount of baking soda achieves an ideal puffing degree, and the liquid ointment ensures excellent palatability, ultimately obtaining a pet snack product that integrates high nutritional density, multi-functional synergy and excellent chewing experience.

[0007] On the basis of the above technical solution, preferably, the preparation method of the starch composite is as follows: S1. Dispersing sweet potato starch in deionized water, heating to 75-90° C., gelatinizing for 20-30 minutes, then cooling to below 50° C., adjusting the pH of the gelatinized solution to 6-6.5, adding a complex enzyme preparation, and performing enzymatic hydrolysis at 45-55° C. for 3-3.5 hours, and then inactivating the enzyme to obtain porous sweet potato starch; S2, dispersing grape seed extract, clam extract and methionine in deionized water, and adding the composite protein preparation to obtain a mixed solution; S3. Mix the mixed solution and porous sweet potato starch, heat to 50-60° C., and stir for 50-60 min; then heat to 70-80° C., stir for 80-90 min, and after the reaction is completed, cool, centrifuge, filter, precipitate, wash, and freeze-dry to obtain the starch complex.

[0008] Based on the above technical solution, preferably, in step S1, the amount of the complex enzyme preparation added is 2.5-4.5% of the mass of the sweet potato starch.

[0009] On the basis of the above technical solution, preferably, the complex enzyme preparation comprises saccharifying enzyme, α-amylase and β-amylase, and the mass ratio of saccharifying enzyme, α-amylase and β-amylase is 2.5-3:1-1.5:0.8-1.2.

[0010] Based on the above technical solution, preferably, in step S2, the mass ratio of grape seed extract, clam extract, methionine, composite protein preparation and porous sweet potato starch is 3-5:4-6:1-3:6-9:100.

[0011] On the basis of the above technical solution, preferably, the composite protein preparation is collagen peptide and egg white protein, and the mass ratio of collagen peptide to egg white protein is 2-3:1.

[0012] Specifically, in step S1, the structural modification of sweet potato starch is achieved through enzymatic hydrolysis, and high-temperature gelatinization destroys the natural spiral structure and crystalline area of ​​starch, allowing the molecular chain to fully stretch and expose more reaction sites; saccharifying enzyme, α-amylase and β-amylase form a composite enzyme preparation for enzymatic hydrolysis reaction, wherein α-amylase randomly cuts α-1,4 glycosidic bonds from the inside to produce a large number of breakpoints, β-amylase gradually removes maltose units from the non-reducing end to further expand the pore size, and saccharifying enzyme simultaneously hydrolyzes α-1,4 and α-1,6 glycosidic bonds to form a three-dimensional porous network structure, ultimately obtaining a porous sweet potato starch carrier with rich microporous structure and high specific surface area. In step S2, a pre-binding system of functional ingredients and carrier proteins is constructed. The proanthocyanidins in the grape seed extract bind to the hydroxyproline and glycine residues of the collagen peptide through hydrogen bonds and hydrophobic interactions. The taurine rich in the clam extract acts as a zwitterionic compound to form electrostatic interactions with the charged amino acid residues of the egg white protein. At the same time, various amino acids such as glycine, arginine and lysine in the clam extract form a cross-linked structure with the polypeptide chain of the collagen peptide through a hydrogen bond network; the collagen peptide and the egg white protein form a complementary carrier network, the collagen peptide provides flexible chain segments and multiple binding sites, and the egg white protein provides a rigid skeleton and stability support. The two proteins synergistically encapsulate the functional ingredients through intermolecular hydrogen bonds and van der Waals forces to form a stable protein-functional factor composite carrier. In step S3, the initial temperature of 50-60°C promotes the protein molecules to enter the microporous structure of the porous starch, and achieves preliminary physical embedding through molecular diffusion and capillary action. The temperature is then raised to 70-80°C to activate the chemical cross-linking reaction between the protein and starch molecules. The hydroxyl groups of the starch molecules form a hydrogen bond network with the amino and carboxyl groups of the protein. At the same time, the protein molecules form a stronger binding force with the pore wall in the pore channel, thereby achieving deep binding of the porous starch carrier and the protein-functional factor complex.

[0013] On the basis of the above technical solution, preferably, the mineral salts include potassium chloride, zinc glycinate and yeast selenium.

[0014] On the basis of the above technical solution, preferably, the mass ratio of potassium chloride, zinc glycinate and yeast selenium is 100:8-15:1-3.

[0015] Specifically, potassium chloride as a potassium ion donor forms a dual cardiovascular protection mechanism with clam extract. While potassium ions maintain the stability of myocardial cell membrane potential, clam extract enhances myocardial contractility and regulates calcium ion transport, achieving synergistic optimization of cardiac function; zinc glycine uses an organic chelate form to significantly improve bioavailability, and zinc ions and methionine in the formula synergistically promote keratin synthesis. At the same time, its carrier glycine can also form hydrogen bonds with protein carriers in starch complexes to enhance stability; selenomethionine and selenocysteine ​​components in yeast selenium form an antioxidant synergistic amplification effect with proanthocyanidins in grape seed extract. Selenium, as the active center of glutathione peroxidase, removes peroxides, and anthocyanins remove free radicals. The two work together to achieve all-round antioxidant protection of cell membrane-cytoplasm-nucleus. At the same time, the immune regulation function of yeast selenium and the overall nutritional system synergistically enhance the disease resistance of puppies and kittens. The combination of three mineral salts achieves synergy in hair gloss, antioxidants and immune regulation.

[0016] On the basis of the above technical solution, preferably, the shape of the puffed pet snack product includes any one of a croissant shape, a donut shape, a cane shape, a twist shape, a golden hoop shape, an 8-shaped knot shape, a heart-shaped ring shape and a spiral pattern disk shape.

[0017] The present invention also provides a method for preparing a puffed pet snack product, comprising the following steps: The frozen chicken breast is thawed until there is no ice, and minced into meat paste with a meat grinder for later use. Then, the paste-like frozen chicken breast, glycerin, vegetable oil, and liquid ointment are mixed and stirred for 1-2 minutes. Then, corn starch, starch complex, vegetable protein powder, mineral salt and baking soda are weighed and added, and stirred for 1-2 minutes. After shaping, the product is sent to a microwave curing area and dried at 80-100°C for 5-10 minutes to obtain a puffed pet snack product.

[0018] The traditional production process of dried meat products is low-temperature drying, with a drying temperature of 40-70°C and a drying time ranging from 10 to 20 hours. The present invention uses microwave technology to achieve a drying temperature of 80-100°C and a drying time of 5 to 10 minutes, which shortens the drying time and reduces production costs. The high drying temperature can more effectively kill microorganisms and extend the shelf life of the product. At the same time, it stimulates the meat aroma, improves the product palatability, and makes the product more tough and chewy.

[0019] The puffed pet snack product and its preparation method of the present invention have the following advantages over the prior art: (1) By constructing a high-protein formula system based on frozen chicken breast, combined with starch compound carrier technology and a composite mineral salt system, the stable forming of a high-meat content puffed product and the synergistic release of multifunctional nutrients were achieved. The starch compound, as a functional carrier system, effectively encapsulates and protects active ingredients such as grape seed extract and clam extract. The glycine zinc and yeast selenium in the composite mineral salt form a stable complex structure with the protein carrier in the starch compound. The two synergistically construct a multifunctional network of antioxidant and immune regulation, solving the technical problems of easy inactivation, uneven distribution and low bioavailability of functional ingredients in traditional puffing processes. The result is a pet snack product that combines high nutritional density, multifunctional synergy, stable puffing structure and excellent chewing experience.

[0020] (2) By constructing a three-level synergistic carrier system with porous sweet potato starch as the skeleton, a dual-protein carrier as the bridge, and functional ingredients as the core, the efficient embedding and stable protection of active ingredients such as grape seed extract were achieved, avoiding inactivation during the subsequent high-temperature puffing process. Among them, the synergistic enzymatic hydrolysis of saccharifying enzyme, α-amylase and β-amylase in the complex enzyme preparation enables the sweet potato starch to form a porous network structure with a high specific surface area, providing sufficient carrier space for functional ingredients; the collagen peptide-egg white protein carrier network formed by the complex protein preparation combines with the functional ingredients through hydrogen bonds and electrostatic interactions to form a stable molecular complex, effectively preventing the inactivation and loss of grape seed extract, clam extract and methionine during the high-temperature puffing process, establishing a controlled release mechanism for the functional ingredients, and ensuring orderly release and efficient absorption during the pet's digestion process.

[0021] (3) The complex mineral salt system composed of potassium chloride, zinc glycinate, and yeast selenium achieves the unification of electrolyte balance, trace element supplementation, and antioxidant function through organic chelation and synergistic enhancement. The organic chelation form of zinc glycinate significantly improves the bioavailability of zinc ions and synergizes with methionine to promote keratin synthesis and achieve a hair-lightening effect. The organic selenium component of yeast selenium and the proanthocyanidins in grape seed extract form an antioxidant synergistic amplification effect, establishing a comprehensive antioxidant protection from cell membrane to cytoplasm to nucleus. The synergistic effect of potassium chloride and clam extract provides a dual protective mechanism for cardiovascular health.

[0022] (4) The microwave cooking process significantly shortens processing time and reduces energy consumption compared to traditional low-temperature drying methods. The synchronous internal and external characteristics of microwave heating ensure that the product is fully cooked internally while avoiding excessive surface charring, effectively maintaining the integrity of the starch composite carrier and the activity of the functional ingredients. The technical solution of the present invention not only ensures appropriate chewing toughness to meet the teething needs of puppies and kittens during the teething period, but also ensures good storage stability and shelf life requirements. At the same time, it avoids the damage to heat-sensitive nutrients caused by traditional high-temperature puffing processes, achieving a balanced optimization of nutritional preservation and processing efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1 This is a product picture of the puffed pet snack product prepared in Example 1 of the present invention; Figure 2 This is a cross-sectional view of the puffed pet snack product prepared in Example 1 of the present invention; Figure 3 This is a product picture of the puffed pet snack product prepared in Example 2 of the present invention; Figure 4 This is a product picture of the puffed pet snack product prepared in Example 3 of the present invention. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0026] It should be noted that the grape seed extract is food-grade grape seed extract, purchased from Shanyang Lianfeng Biotechnology Co., Ltd., 80-100 mesh; the clam extract was purchased from Fufeng Snow Biotechnology Co., Ltd., 80-100 mesh; the egg white protein was purchased from Guangzhou Wittes Biotechnology Co., Ltd.; the collagen peptide was purchased from Xi'an Tianfeng Biotechnology Co., Ltd.; the liquid ointment was purchased from Shandong Haojiawang Biotechnology Co., Ltd., model JL3005.

[0027] Example 1 This embodiment provides a method for preparing a puffed pet snack product, which includes the following components, by weight: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of starch complex, 13 parts of plant protein powder, 1.0 part of mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid ointment, wherein the mineral salt is potassium chloride, zinc glycinate, and yeast selenium in a mass ratio of 100:11:2.

[0028] The preparation method of the puffed pet snack product includes: The frozen chicken breast was thawed until there was no ice, and minced into a meat paste using a meat grinder for later use. The paste-like frozen chicken breast, glycerin, vegetable oil, and liquid ointment were mixed and stirred for 1-2 minutes. Corn starch, starch complex, vegetable protein powder, mineral salt, and baking soda were weighed and added, and the mixture was stirred for 1-2 minutes. The mixture was extruded into a croissant shape through an extruder, and the formed product was sent to a microwave equipment and dried at 90°C for 8 minutes. After the microwave treatment, the product was cooled at room temperature for 18 minutes to obtain a pet snack puffed product, such as Figure 1 and Figure 2 shown.

[0029] The preparation method of starch complex is as follows: S1. Disperse 100 g of sweet potato starch in 800 ml of deionized water, heat to 85° C., gelatinize for 25 min, then cool to below 50° C., adjust the pH of the gelatinized solution to 6-6.5, add 3.5 g of a complex enzyme preparation, wherein the complex enzyme preparation comprises saccharifying enzyme, α-amylase, and β-amylase in a mass ratio of 2.8:1.3:1.0; carry out enzymatic hydrolysis at 50° C. for 3.3 h, then heat to 95° C. and maintain for 10 min to inactivate the enzyme, and cool to room temperature (25-27° C.) to obtain porous sweet potato starch; S2. Disperse 4 g of grape seed extract, 5 g of clam extract, and 2 g of methionine in 200 ml of deionized water, add 7.5 g of a composite protein preparation, wherein the composite protein preparation comprises collagen peptide and egg white protein in a mass ratio of 2.5:1, and stir thoroughly to obtain a mixed solution; S3. The mixed solution was mixed with 100 g of porous sweet potato starch, the temperature was raised to 55° C., and the mixture was stirred for 55 min; the temperature was then raised to 75° C., and the mixture was stirred for 85 min; after the reaction was completed, the mixture was cooled to room temperature, centrifuged, washed, and dried to obtain a starch complex.

[0030] Example 2 This embodiment provides a method for preparing a puffed pet snack product, which includes the following components, by weight: 100 parts of frozen chicken breast, 15 parts of glycerin, 5 parts of vegetable oil, 15 parts of corn starch, 10 parts of starch complex, 10 parts of plant protein powder, 0.8 parts of mineral salt, 0.8 parts of baking soda, and 1 part of liquid ointment, wherein the mineral salt is potassium chloride, zinc glycinate, and yeast selenium in a mass ratio of 100:8:1.

[0031] The preparation method of the puffed pet snack product includes: The frozen chicken breast was thawed until there was no ice, and minced into a meat paste by a meat grinder for later use. Then, the paste-like frozen chicken breast, glycerin, vegetable oil, and liquid ointment were mixed and stirred for 1-2 minutes. Then, corn starch, starch complex, vegetable protein powder, mineral salt, and baking soda were weighed and added, and stirred for 1-2 minutes. The mixture was extruded into a spiral disc shape through an extruder, and the formed product was sent to a microwave equipment and dried at 80°C for 10 minutes. After the microwave treatment, the product was cooled at room temperature for 15 minutes to obtain a pet snack puffed product, such as Figure 3 shown.

[0032] The preparation method of starch complex is as follows: S1. Disperse 100 g of sweet potato starch in 800 ml of deionized water, heat to 75° C., gelatinize for 30 min, then cool to below 50° C., adjust the pH of the gelatinized solution to 6-6.5, add 2.5 g of a complex enzyme preparation, wherein the complex enzyme preparation comprises saccharifying enzyme, α-amylase, and β-amylase in a mass ratio of 2.5:1:0.8; carry out enzymatic hydrolysis at 45° C. for 3.5 h, then heat to 95° C. and maintain for 10 min to inactivate the enzyme, and cool to room temperature (25-27° C.) to obtain porous sweet potato starch; S2. Disperse 3 g of grape seed extract, 4 g of clam extract, and 1 g of methionine in 200 ml of deionized water, add 6 g of a composite protein preparation, wherein the composite protein preparation comprises collagen peptide and egg white protein in a mass ratio of 2:1, and stir thoroughly to obtain a mixed solution; S3. The mixed solution was mixed with 100 g of porous sweet potato starch, the temperature was raised to 50° C., and the mixture was stirred for 60 min; the temperature was then raised to 70° C., and the mixture was stirred for 90 min; after the reaction was completed, the mixture was cooled to room temperature, centrifuged, washed, and dried to obtain a starch complex.

[0033] Example 3 This embodiment provides a method for preparing a puffed pet snack product, which includes the following components, by weight: 100 parts of frozen chicken breast, 20 parts of glycerin, 10 parts of vegetable oil, 20 parts of corn starch, 15 parts of starch complex, 15 parts of plant protein powder, 1.2 parts of mineral salt, 1.2 parts of baking soda, and 1.2 parts of liquid ointment, wherein the mineral salt is potassium chloride, zinc glycinate, and yeast selenium in a mass ratio of 100:15:3.

[0034] The preparation method of the puffed pet snack product includes: The frozen chicken breast is thawed until there is no ice, and minced into a meat paste by a meat grinder for later use. Then, the paste-like frozen chicken breast, glycerin, vegetable oil, and liquid ointment are mixed and stirred for 1-2 minutes. Then, corn starch, starch complex, vegetable protein powder, mineral salt, and baking soda are weighed and added, and stirred for 1-2 minutes. The mixture is extruded into a twist shape through an extruder, and the formed product is sent to a microwave equipment and dried at 100°C for 5 minutes. After the microwave treatment is completed, the product is cooled at room temperature for 20 minutes to obtain a pet snack puffed product, such as Figure 4 shown.

[0035] The preparation method of starch complex is as follows: S1. Disperse 100 g of sweet potato starch in 800 ml of deionized water, heat to 90° C., gelatinize for 20 min, then cool to below 50° C., adjust the pH of the gelatinized solution to 6-6.5, add 4.5 g of a complex enzyme preparation, wherein the complex enzyme preparation comprises saccharifying enzyme, α-amylase, and β-amylase in a mass ratio of 3:1.5:1.2; carry out enzymatic hydrolysis at 55° C. for 3 h, then heat to 95° C. and maintain for 10 min to inactivate the enzyme, and cool to room temperature (25-27° C.) to obtain porous sweet potato starch; S2. Disperse 5 g of grape seed extract, 6 g of clam extract, and 3 g of methionine in 200 ml of deionized water, add 9 g of a composite protein preparation, wherein the composite protein preparation comprises collagen peptide and egg white protein in a mass ratio of 3:1, and stir thoroughly to obtain a mixed solution; S3. Mix the mixed solution with 100 g of porous sweet potato starch, heat to 60° C., and stir for 50 min; then heat to 80° C. and stir for 80 min; after the reaction is completed, cool to room temperature, centrifuge, wash, and dry to obtain a starch complex.

[0036] Comparative Example 1 This comparative example provides a method for preparing a puffed pet snack product. The product comprises the following components, by weight: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of a starch complex, 13 parts of vegetable protein powder, 1.0 part of a mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid balm. The preparation method is the same as in Example 1, except that the mineral salt is potassium chloride and zinc glycinate in a mass ratio of 100:13.

[0037] Comparative Example 2 This comparative example provides a method for preparing a puffed pet snack product, comprising the following components, by weight: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of starch complex, 13 parts of vegetable protein powder, 1.0 part of mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid ointment. The preparation method is the same as in Example 1, except that: The preparation method of starch complex is as follows: S1. Disperse 4 g of grape seed extract, 5 g of clam extract, and 2 g of methionine in 200 ml of deionized water, add 7.5 g of a composite protein preparation, wherein the composite protein preparation comprises collagen peptide and egg white protein in a mass ratio of 2.5:1, and stir thoroughly to obtain a mixed solution; S2. The mixed solution was mixed with 100 g of sweet potato starch, heated to 55° C., and stirred for 55 min; then heated to 75° C., and stirred for 85 min; after the reaction was completed, the mixture was cooled to room temperature, centrifuged, washed, and dried to obtain a starch complex.

[0038] Comparative Example 3 This comparative example provides a method for preparing a puffed pet snack product, comprising the following components, by weight: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of starch complex, 13 parts of vegetable protein powder, 1.0 part of mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid ointment. The preparation method is the same as in Example 1, except that: The preparation method of starch complex is as follows: S1. Disperse 100 g of sweet potato starch in 800 ml of deionized water, heat to 85° C., gelatinize for 25 min, then cool to below 50° C., adjust the pH of the gelatinized solution to 6-6.5, add 3.5 g of a complex enzyme preparation, wherein the complex enzyme preparation comprises saccharifying enzyme, α-amylase, and β-amylase in a mass ratio of 2.8:1.3:1.0; carry out enzymatic hydrolysis at 50° C. for 3.3 h, then heat to 95° C. and maintain for 10 min to inactivate the enzyme, and cool to room temperature (25-27° C.) to obtain porous sweet potato starch; S2. Disperse 4 g of grape seed extract and 7 g of methionine in 200 ml of deionized water, add 7.5 g of a composite protein preparation, wherein the composite protein preparation comprises collagen peptide and egg white protein in a mass ratio of 2.5:1, and stir thoroughly to obtain a mixed solution; S3. The mixed solution was mixed with 100 g of porous sweet potato starch, the temperature was raised to 55° C., and the mixture was stirred for 55 min; the temperature was then raised to 75° C., and the mixture was stirred for 85 min; after the reaction was completed, the mixture was cooled to room temperature, centrifuged, washed, and dried to obtain a starch complex.

[0039] Comparative Example 4 This comparative example provides a method for preparing a puffed pet snack product, comprising the following components, by weight: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of starch complex, 13 parts of vegetable protein powder, 1.0 part of mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid ointment. The preparation method is the same as in Example 1, except that: The preparation method of starch complex is as follows: S1. Disperse 100 g of sweet potato starch in 800 ml of deionized water, heat to 85° C., gelatinize for 25 min, then cool to below 50° C., adjust the pH of the gelatinized solution to 6-6.5, add 3.5 g of a complex enzyme preparation, wherein the complex enzyme preparation comprises saccharifying enzyme, α-amylase, and β-amylase in a mass ratio of 2.8:1.3:1.0; carry out enzymatic hydrolysis at 50° C. for 3.3 h, then heat to 95° C. and maintain for 10 min to inactivate the enzyme, and cool to room temperature (25-27° C.) to obtain porous sweet potato starch; S2. Disperse 4 g of grape seed extract, 5 g of clam extract, and 2 g of methionine in 200 ml of deionized water, add 7.5 g of egg white protein, and stir thoroughly to obtain a mixed solution; S3. The mixed solution was mixed with 100 g of porous sweet potato starch, the temperature was raised to 55° C., and the mixture was stirred for 55 min; the temperature was then raised to 75° C., and the mixture was stirred for 85 min; after the reaction was completed, the mixture was cooled to room temperature, centrifuged, washed, and dried to obtain a starch complex.

[0040] Comparative Example 5 This comparative example provides a method for preparing a puffed pet snack product. The ingredients, by weight, include: 100 parts of frozen chicken breast, 18 parts of glycerin, 8 parts of vegetable oil, 18 parts of corn starch, 13 parts of a compound, 13 parts of vegetable protein powder, 1.0 part of mineral salt, 1.0 part of baking soda, and 1.1 parts of liquid balm. The preparation method is the same as in Example 1, except that the compound is prepared by mixing 4g of grape seed extract, 5g of clam extract, and 2g of methionine.

[0041] Performance testing For the puffed pet foods prepared in the Examples and Comparative Examples, the pet treats were stored at 25°C and 60% humidity for 20 days. The peroxide value was then measured according to GB 5009.227-2023, Determination of Peroxide Value in Foods. The peroxide value growth rate was calculated as the difference between the peroxide value after 20 days and the initial peroxide value / the initial peroxide value. The test results are shown in Table 1.

[0042] Table 1 Peroxide value

[0043] Healthy young beagle dogs of similar age were randomly divided into six groups, each containing five animals. They were housed in the same free-range environment for eight weeks with free access to water. Each dog was fed 30g of puffed pet food daily. A blank control group, fed only a basic pet food diet, served as a control group. Test criteria included daily weight gain and coat condition. Coat condition was scored as follows: 1 point for a rough, lack of inflammation, dull color, and easy breakage; 2 points for a moderately soft, somewhat elastic coat with normal color and occasional breakage; and 3 points for a soft, smooth, elastic coat with a vibrant, rich, and dense coat. Every four weeks, 1ml of blood was drawn from each beagle for routine blood tests to determine white blood cell counts. The mean and standard deviation of the test results for the five beagles in each group were calculated. The results are shown in Table 2.

[0044] Table 2

[0045] As can be seen from Tables 1 and 2, the pet puffed product prepared by the technical solution of the present invention achieves multifunctional synergy of hair gloss, anti-oxidation and immune regulation through the synergistic effect of starch complexes and mineral salts and other substances.

[0046] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A puffed pet snack product, characterized by: Calculated by weight, it includes the following components: 100 parts of frozen chicken breast, 15-20 parts of glycerin, 5-10 parts of vegetable oil, 15-20 parts of corn starch, 10-15 parts of starch complex, 10-15 parts of plant protein powder, 0.8-1.2 parts of mineral salt, 0.8-1.2 parts of baking soda and 1-1.2 parts of liquid balm. The starch complex is porous starch loaded with grape seed extract, clam extract and methionine.

2. The puffed pet snack product according to claim 1, wherein: The preparation method of the starch complex is as follows: S1. Dispersing sweet potato starch in deionized water, heating to 75-90° C., gelatinizing for 20-30 minutes, then cooling to below 50° C., adjusting the pH of the gelatinized solution to 6-6.5, adding a complex enzyme preparation, and performing enzymatic hydrolysis at 45-55° C. for 3-3.5 hours, and then inactivating the enzyme to obtain porous sweet potato starch; S2, dispersing grape seed extract, clam extract and methionine in deionized water, and adding the composite protein preparation to obtain a mixed solution; S3. Mix the mixed solution and porous sweet potato starch, heat to 50-60° C., and stir for 50-60 min; then heat to 70-80° C., stir for 80-90 min, and after the reaction is completed, cool, centrifuge, filter, precipitate, wash, and freeze-dry to obtain the starch complex.

3. The puffed pet snack product according to claim 2, wherein: In step S1, the added amount of the complex enzyme preparation is 2.5-4.5% of the mass of the sweet potato starch.

4. The puffed pet snack product according to claim 2, wherein: The complex enzyme preparation comprises saccharifying enzyme, α-amylase and β-amylase, and the mass ratio of saccharifying enzyme, α-amylase and β-amylase is 2.5-3:1-1.5:0.8-1.

2.

5. The puffed pet snack product according to claim 2, characterized in that: In step S2, the mass ratio of grape seed extract, clam extract, methionine, composite protein preparation and porous sweet potato starch is 3-5:4-6:1-3:6-9:

100.

6. The puffed pet snack product according to claim 2, wherein: The composite protein preparation comprises collagen peptide and egg white protein, and the mass ratio of the collagen peptide to the egg white protein is 2-3:

1.

7. The puffed pet snack product according to claim 1, wherein: The mineral salts include potassium chloride, zinc glycinate, and selenium yeast.

8. The puffed pet snack product according to claim 7, characterized in that: The mass ratio of the potassium chloride, zinc glycinate and yeast selenium is 100:8-15:1-3.

9. The puffed pet snack product according to claim 1, wherein: The shape of the puffed pet snack product includes any one of a croissant shape, a donut shape, a cane shape, a twist shape, a golden hoop shape, an 8-shaped knot shape, a heart-shaped ring shape and a spiral pattern disk shape.

10. The method for preparing a puffed pet snack product according to any one of claims 1 to 9, wherein: The following steps are involved: The frozen chicken breast is thawed until there is no ice, and minced into meat paste with a meat grinder for later use. Then, the paste-like frozen chicken breast, glycerin, vegetable oil, and liquid ointment are mixed and stirred for 1-2 minutes. Then, corn starch, starch complex, vegetable protein powder, mineral salt and baking soda are weighed and added, and stirred for 1-2 minutes. After shaping, the product is sent to a microwave curing area and dried at 80-100°C for 5-10 minutes to obtain a puffed pet snack product.

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