Pet ice cream capable of being transported at normal temperature and preparation method thereof

Abstract

The invention discloses pet ice cream capable of being transported at normal temperature and a preparation method of the pet ice cream. The pet ice cream has the advantages that the formula of the pet ice cream is simplified, the allergy risk caused by acids and more colloid substances is eliminated, and the adverse effect of high colloid content on pets is avoided. The product has soft mousse texture at normal temperature and is convenient to transport. The preparation process reduces equipment dependence, and the processing complexity is reduced through raw material pretreatment and self-assembly characteristics.

Description

Technical Field

[0001] This invention relates to a pet ice cream that can be transported at room temperature and its preparation method. Background Technology

[0002] As pets gain increasing importance in families, the demand for functional and fun pet food is growing rapidly. During the hot summer months, pets are prone to stress reactions such as elevated body temperature and decreased food intake, leading to the emergence of "pet ice cream" products with cooling and heat-relieving properties. Most commercially available pet ice creams require cold chain storage and transportation, resulting in high logistics costs and limiting their use to consumers who need refrigeration facilities. To address this issue, room-temperature pet pudding ice creams claiming to be "transportable and stored at room temperature, and then frozen before consumption" have appeared in recent years.

[0003] However, existing room-temperature pet pudding ice creams mainly follow the traditional wet food process: using livestock or fish meat paste as the main ingredient, supplemented with large amounts of sugars such as sucrose and glucose syrup to adjust osmotic pressure, adding acidity regulators such as citric acid and lactic acid to inhibit microorganisms, and then combining various hydrophilic colloids such as carrageenan, konjac gum, xanthan gum, and locust bean gum to construct a room-temperature gel system; subsequently, production is completed through batch feeding, high-shear emulsification, pasteurization, and aseptic filling. The above technical solution has the following shortcomings in practical applications:

[0004] 1. Complex formula, high potential risk of allergies.

[0005] To ensure stability at room temperature, the product needs to incorporate multiple sugars, acids, and gums, resulting in a lengthy ingredient list. Some pets are intolerant or allergic to lactose, sucrose, colloids, or acidity regulators, which can easily cause adverse reactions such as loose stools and itchy skin.

[0006] 2. High colloid content affects palatability and digestibility.

[0007] To ensure a "pudding" texture at room temperature, the total amount of colloid used is typically 0.8%–2.0% (w / w). While high colloid content can form an elastic gel, it significantly reduces the release of meat flavor in the product. Some dogs and cats may experience a "sticky" feeling after chewing, and excessive colloid may delay gastric emptying and increase the burden on the intestines.

[0008] 3. The process is complicated and highly dependent on equipment.

[0009] The colloids need to be dispersed at low temperature first, and then heated to dissolve. Acids need to be added during the cooling stage to prevent high-temperature degradation, resulting in many batches of feed and a narrow process window. At the same time, special equipment such as high-shear emulsifiers, aseptic filling machines, and pasteurization tunnels are required, and batch-to-batch stability is not easy to control.

[0010] 4. The sterilization method has a significant impact on product quality.

[0011] Traditional pasteurization (85℃–95℃, 10–30 min) can meet commercial sterility requirements, but high temperatures can easily cause excessive denaturation of proteins and oxidation of fats, resulting in darker color and reduced meat flavor. If ultra-high temperature instantaneous sterilization (UHT) is used, the colloidal system is prone to "post-thickening" or dehydration shrinkage, which affects the recovery effect after freezing.

[0012] In summary, existing room-temperature transportable pet ice cream still has significant room for improvement in terms of formula safety, process simplification, and nutrient retention. Summary of the Invention

[0013] The technical problem to be solved by the present invention is to overcome the defects in the prior art and provide a pet ice cream that can be transported at room temperature and its preparation method.

[0014] The present invention solves the above-mentioned technical problems through the following technical solution:

[0015] A pet ice cream that can be transported at room temperature comprises the following ingredients in parts by weight: 25-28 parts potatoes, 12-15 parts frozen chicken breast, 8-10 parts whole cow milk powder, 3-5 parts whole sheep milk powder, 1-3 parts egg yolk powder, 0.2-0.5 parts glucose, 0.2-0.5 parts whey powder, and 0.2-0.5 parts casein; wherein, the ice cream is in a mousse form when transported at room temperature and becomes a frozen solid when frozen for more than 4 hours, and is used to alleviate high fever in pets.

[0016] In some embodiments, the potato is mashed potatoes, which are obtained by cutting, steaming, peeling and grinding.

[0017] In some embodiments, the frozen chicken breast is thawed, cooked, and minced to form fibrous chicken floss, which is then combined with the matured mashed potatoes to achieve the combination of animal protein and plant matrix, resulting in ice cream with ideal rheological properties.

[0018] A method for preparing the above-mentioned pet ice cream that can be transported at room temperature includes the following steps:

[0019] Raw material pretreatment: Cut potatoes into chunks, steam until cooked, peel and make into smooth mashed potatoes; thaw frozen chicken breast, cook and make into fibrous chicken floss;

[0020] Mixing and emulsification: The mashed potatoes, the chicken floss, and the premixed stable slurry are mixed until the texture is uniform and smooth to obtain an ice cream base; the stable slurry includes whole milk powder, whole goat milk powder, egg yolk powder, glucose, whey powder, and casein;

[0021] Molding process: The ice cream mixture is filled and sealed;

[0022] Post-processing: The filled products are sterilized, then matured and packaged.

[0023] In some embodiments, during the raw material pretreatment step, the potatoes are ground into fine mashed potatoes using a meat grinder, and the chicken breast is ground using a meat grinder and then chopped to form fibrous chicken floss.

[0024] In some embodiments, in the mixing and emulsification step, the mashed potatoes and the chicken flakes are first chopped and mixed evenly in a chopping pot to obtain chicken and potato mash without obvious grains, and then the chicken and potato mash and the stabilizing liquid are chopped and mixed evenly in a chopping pot to obtain the ice cream base with a fine texture.

[0025] In some embodiments, the molding process step is performed by heat sealing.

[0026] In some embodiments, the sterilization process in the post-processing step employs a combination of gradient sterilization and irradiation treatment.

[0027] In some embodiments, the sterilization process in the post-processing step includes a low-temperature sterilization stage and an irradiation stage.

[0028] In some embodiments, the post-processing step involves aging under constant temperature conditions.

[0029] Based on common knowledge in the field, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of the present invention.

[0030] The positive and progressive effects of this invention are as follows: It simplifies the pet ice cream formula, eliminates the risk of allergies caused by acids and high levels of gelatinous substances, and avoids the adverse effects of high gel content on pets. The product has a soft mousse texture at room temperature, making it easy to transport. The manufacturing process reduces equipment dependence, and the complexity of processing is reduced through raw material pretreatment and self-assembly characteristics. Attached Figure Description

[0031] Figure 1 This is a flowchart of a preferred embodiment of the present invention for preparing pet ice cream that can be transported at room temperature. Detailed Implementation

[0032] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is in no way intended to limit the present invention and its application or use. 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.

[0033] It should be noted that in the claims and specification of this patent, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one" does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes the element.

[0034] In existing technologies, the pet food industry has developed room-temperature transportable ice cream products to meet the cooling needs during hot seasons. These products typically rely on complex formulas and processes to achieve room-temperature stability, including the addition of various sugars, acidity regulators, and hydrocolloids to construct a gel system, coupled with multi-step processing and specific sterilization methods. However, this approach has drawbacks such as lengthy ingredient lists increasing the risk of allergies, high colloid content affecting palatability, high dependence on processing equipment, and nutrient loss due to high-temperature processing, limiting the safety and application range of the products.

[0035] To address these issues, the research and development process revealed that while traditional colloidal systems can maintain their form at room temperature, they cannot simultaneously meet the requirements of low addition levels and freeze-reconstitution. Analysis of the characteristics of plant-based raw materials showed that potato starch possesses natural adhesive properties; its gelatinized network structure maintains a stable form at room temperature and, upon freezing, synergistically forms a solid structure with animal protein. Further research into the balance of animal protein and plant matrix ratios revealed that a specific range of chicken breast to potato ratios can replace the colloidal function while preserving meat flavor and nutrition. Based on this, a composite system design was gradually developed, using potatoes as the main ingredient, frozen chicken breast as the animal protein source, supplemented with dairy products and low-level stabilizers.

[0036] Therefore, this application proposes a pet ice cream that can be transported at room temperature, comprising the following ingredients in parts by weight: 25-28 parts potatoes, 12-15 parts frozen chicken breast, 8-10 parts whole cow milk powder, 3-5 parts whole sheep milk powder, 1-3 parts egg yolk powder, 0.2-0.5 parts glucose, 0.2-0.5 parts whey powder, and 0.2-0.5 parts casein; wherein, the ice cream is in a mousse form when transported at room temperature, and becomes a frozen solid when frozen for more than 4 hours, for the purpose of alleviating pets' high fever.

[0037] Compared with existing technologies, traditional methods require the addition of various colloids and acids to construct a gel system, while this method uses a composite matrix of potato starch and animal protein to replace the function of colloids, thereby reducing the total amount of colloids added.

[0038] Through the above technical solutions, this application simplifies the pet ice cream formula, eliminates the risk of allergies caused by acids and a relatively high amount of gelatinous substances, and avoids the adverse effects of high gel content on pets. The product has a soft mousse texture at room temperature, making it easy to transport. The manufacturing process reduces equipment dependence, and the processing complexity is reduced through raw material pretreatment and self-assembly characteristics.

[0039] This application further proposes that the potato be mashed into a paste, which is obtained by cutting, steaming, peeling and grinding.

[0040] Cutting the potatoes into chunks increases their surface area exposed to heat. Steaming softens the potatoes completely in a warm, humid environment, allowing the starch granules to absorb water, swell, and rupture. Peeling removes the outer layers of the potatoes, eliminating the interference of skin fibers on the texture. Grinding breaks the cooked potatoes into a uniform paste, which can be done twice using a meat grinder screen to create a smooth texture free of hard particles.

[0041] This application further proposes that frozen chicken breast is thawed, cooked, and minced to form fibrous chicken floss, which is then combined with aged mashed potatoes to achieve the combination of animal protein and plant matrix, resulting in ice cream with ideal rheological properties.

[0042] The fibrous chicken floss refers to chicken meat with a loose fibrous structure achieved through mechanical processing, specifically by mincing and chopping. This fibrous structure enhances its physical bonding with the plant matrix. Specifically, in the preparation of fibrous chicken floss, thawed chicken breast is cooked to eliminate microbial risks, and the fibrous structure formed by mincing and chopping has porous characteristics. When the fibrous chicken floss is combined with matured mashed potatoes, the gelatinized starch in the mashed potatoes coats the meat fibers, forming a three-dimensional network. The physical support of the meat fibers replaces the chemical cross-linking of colloids in traditional formulations. This structure maintains a mousse-like consistency at room temperature through starch retrogradation, and during freezing, the starch and meat fibers work together to inhibit ice crystal coarsening, forming a uniform solid. The binding of animal protein with the plant matrix does not rely on a high content of colloids, eliminating the need for colloid dispersion and dissolution steps in the process.

[0043] Through the above technical solution, this application solves the problem that high colloid content can easily cause adverse effects on pets. The physical combination of animal protein and plant matrix reduces the digestive burden on the intestines and avoids the risk of colloids delaying gastric emptying. The simplification of process steps reduces equipment dependence. The product maintains a stable form during room temperature transportation and forms a fine solid after freezing, which can meet the functional needs of alleviating high fever in pets.

[0044] like Figure 1 As shown, this application further proposes a method for preparing the above-mentioned pet ice cream that can be transported at room temperature, which includes the following steps:

[0045] Raw material pretreatment: Cut potatoes into chunks, steam until cooked, peel and make into smooth mashed potatoes; thaw frozen chicken breast, cook and make into fibrous chicken floss;

[0046] Mixing and emulsification: Mix mashed potatoes, chicken floss, and premixed stabilized slurry until the texture is smooth and uniform to obtain ice cream base; stabilized slurry includes whole milk powder, whole goat milk powder, egg yolk powder, glucose, whey powder, and casein;

[0047] Molding and processing: Filling and sealing the ice cream mixture;

[0048] Post-processing: The filled products are sterilized, then matured and packaged.

[0049] Compared with existing technologies, traditional processes require batch feeding of colloids and acidity regulators and rely on high-shear emulsification and aseptic filling equipment. In contrast, this solution simplifies the mixing steps by premixing a stable slurry and a base matrix, and lowers the production threshold by using conventional filling equipment.

[0050] Through the above technical solution, this application simplifies the production process, reduces equipment investment and operational complexity; and the ice cream produced by this solution uses matured mashed potatoes as a base, which is naturally adhesive, reduces the addition of adhesive substances, and is more suitable for pets.

[0051] This application further proposes that in the raw material pretreatment step, potatoes are ground into fine mashed potatoes by a meat grinder, and chicken breast is ground by a meat grinder and then chopped to form fibrous chicken floss.

[0052] Through the above technical solutions, this application solves the problems of cumbersome colloidal dispersion steps, high equipment dependence, and poor process stability.

[0053] This application further proposes that in the mixing and emulsification step, the mashed potatoes and the chicken floss are first chopped and mixed evenly in a chopping pot to obtain chicken and potato mash without obvious grains, and then the chicken and potato mash and the stabilizing liquid are chopped and mixed evenly in a chopping pot to obtain a smooth ice cream base.

[0054] Among them, the chopping pot refers to food processing equipment with high-speed rotating blades and stirring function. Specifically, it can be implemented by a twin-shaft chopping machine with variable frequency speed regulation function, and the degree of material mixing can be controlled by adjusting the blade speed and stirring time.

[0055] Through the above technical solution, this application solves the problem of particle-like texture caused by uneven colloid dispersion during the mixing and emulsification process, and simplifies the process flow by completing two chopping and mixing operations with a single device.

[0056] This application further proposes sealing by heat sealing during the molding process.

[0057] Among them, heat sealing refers to forming a continuous and sealed structure through the interface of hot-melt adhesive materials. Specifically, it can be achieved by using a heat sealing machine to instantly heat and pressurize the packaging material. This method melts and bonds the surface of the packaging material by precisely controlling the temperature and pressure parameters.

[0058] Compared to existing technologies, traditional mechanical compression seals rely on physical locking force, which can easily lead to seal failure during high-temperature sterilization due to differences in material expansion. Adhesive seals pose a risk of chemical residue and may swell and detach after contact with high-moisture slurries. In contrast, heat sealing forms chemical bonds through the fusion of the materials themselves, resulting in a sealing interface with consistent temperature resistance and airtightness with the packaging material itself. This is particularly suitable for colloidal-based products that require multi-stage sterilization processes.

[0059] Through the above technical solution, this application solves the problem of microbial contamination caused by inadequate sealing in existing sterilization processes, while avoiding damage to the product texture caused by high-temperature treatment. The integrity of the sealing interface ensures the sterilization effect. The cleanliness of the heat-sealing process also eliminates the risk of introducing chemical additives, ensuring pet safety.

[0060] This application further proposes that in the post-processing steps, the sterilization process employs a combination of gradient sterilization and irradiation treatment, with the sterilization process including a low-temperature sterilization stage and an irradiation treatment stage.

[0061] Gradient sterilization refers to a sterilization method with phased temperature control, which can be achieved by alternating between low-temperature and medium-temperature stages. Irradiation treatment is a non-thermal sterilization method that uses ionizing radiation to penetrate packaging and kill microorganisms. It can be applied directly to sealed products at room temperature, avoiding damage to the product's appearance and structure caused by high temperatures.

[0062] Specifically, the gradient sterilization stage reduces excessive damage to proteins and fats from single high temperatures by controlling temperatures in stages. For example, most microorganisms are killed in the low-temperature stage, and the remaining heat-resistant bacteria are treated in the medium-temperature stage. Subsequently, irradiation treatment is used to supplement the sterilization of the packaged product, utilizing the penetrating power of ionizing radiation to directly inactivate microorganisms inside the packaging that were not completely killed by the gradient sterilization. The synergistic effect of the two sterilization methods avoids the colloidal dehydration and shrinkage caused by traditional high-temperature sterilization while ensuring that commercial sterility requirements are met.

[0063] Through the above technical solution, this application reduces the degree of protein denaturation while ensuring sterilization effect, and can retain the product's nutrition and appearance to a great extent.

[0064] This application further proposes to perform aging under constant temperature conditions in the post-processing step.

[0065] Specifically, through the above technical solution, this application maintains a constant temperature, reduces the aggregation and denaturation of protein molecules caused by secondary heating, inhibits fat oxidation reaction, and preserves the natural flavor components of milk powder and meat floss.

Claims

1. A pet ice cream that can be transported at room temperature, characterized in that, The ingredients include the following parts by weight: 25-28 parts potatoes, 12-15 parts frozen chicken breast, 8-10 parts whole cow milk powder, 3-5 parts whole sheep milk powder, 1-3 parts egg yolk powder, 0.2-0.5 parts glucose, 0.2-0.5 parts whey powder, and 0.2-0.5 parts casein; wherein, the ice cream is in a mousse form when transported at room temperature, and becomes a frozen solid when frozen for more than 4 hours, and is used to relieve high fever in pets.

2. The pet ice cream that can be transported at room temperature according to claim 1, characterized in that, The potatoes are mashed potatoes, which are obtained by cutting, steaming, peeling and grinding.

3. The pet ice cream that can be transported at room temperature according to claim 1, characterized in that, The frozen chicken breast is thawed, cooked, and minced to form fibrous chicken floss, which is then combined with the matured mashed potatoes to achieve the combination of animal protein and plant matrix, resulting in ice cream with ideal rheological properties.

4. A method for producing pet ice cream that can be transported at room temperature as described in any one of claims 1-3, characterized in that, The following steps are involved: Raw material pretreatment: Cut potatoes into chunks, steam until cooked, peel and make into smooth mashed potatoes; thaw frozen chicken breast, cook and make into fibrous chicken floss; Mixing and emulsification: The mashed potatoes, the chicken floss, and the premixed stable slurry are mixed until the texture is uniform and smooth to obtain an ice cream base; the stable slurry includes whole milk powder, whole goat milk powder, egg yolk powder, glucose, whey powder, and casein; Molding process: The ice cream mixture is filled and sealed; Post-processing: The filled products are sterilized, then matured and packaged.

5. The production method according to claim 4, characterized in that, In the raw material pretreatment step, the potatoes are ground into fine mashed potatoes using a meat grinder, and the chicken breast is ground into fibrous chicken floss using a meat grinder and then chopped.

6. The production method according to claim 5, characterized in that, In the mixing and emulsification step, the mashed potatoes and the chicken flakes are first chopped and mixed evenly in a chopping pot to obtain chicken and potato mash without obvious granules. Then, the chicken and potato mash and the stabilizing liquid are chopped and mixed evenly in a chopping pot to obtain the ice cream base with a fine texture.

7. The production method according to claim 4, characterized in that, In the molding process, the seal is achieved by heat sealing.

8. The production method according to claim 4, characterized in that, In the post-processing step, the sterilization process employs a combination of gradient sterilization and irradiation treatment.

9. The production method according to claim 8, characterized in that, In the post-processing steps, the sterilization process includes a low-temperature sterilization stage and an irradiation treatment stage.

10. The production method according to claim 4, characterized in that, In the post-processing step, aging is carried out under constant temperature conditions.

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