Preparation technology of baked pet food
By using a composite encapsulation emulsion of rice bran insoluble fiber fat substitute and β-carotene, the problems of high fat content and oxidation in pet food have been solved, and low-fat, high-nutrition baked pet food has been prepared.
Patent Information
- Application Number
- CN202511540212.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-27
- Publication Date
- 2025-12-05
AI Technical Summary
Pet food often contains high levels of saturated fatty acids, which can easily lead to obesity and health problems in pets. At the same time, unsaturated fatty acids are easily oxidized, affecting the nutritional value of the food.
Using rice bran insoluble fiber fat substitutes, the fibers are activated through lactic acid glycidyl ester etherification reaction, and then encapsulated with β-carotene and rice bran insoluble fiber fat substitutes to form a composite encapsulation emulsion for the preparation of baked pet food.
Reduce the fat content of pet food, improve its nutritional value, enhance its texture and taste, reduce oxidative degradation, and control pet weight.
Smart Images
Figure CN121058788A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of animal feed, in particular to a preparation process of baked pet food. BACKGROUND
[0002] The nutritional ingredients in pet food mainly include protein, carbohydrate, fat, etc., each of which has a specific function. Protein is an important nutrient for the growth and development of pets, the maintenance of muscle, skin, and hair health, and immune function. Carbohydrate provides energy for pets, supports the health of the digestive system, and affects blood sugar response, fecal quality, and food texture. They are the main source of energy for pets' daily activities and physiological functions. Fat is an important energy source in pet diets, helps maintain skin and hair health, supports brain development, and enhances food palatability, and also participates in the composition of cell membranes and the synthesis of hormones.
[0003] The sources of fat in pet food include animal fat and fish oil. However, animal fat such as chicken fat and beef fat is rich in saturated fatty acids, and excessive intake may lead to obesity, high cholesterol, and cardiovascular disease in pets. Fish oil has a low content of saturated fatty acids and a high content of unsaturated fatty acids. Unsaturated fatty acids are prone to oxidation, producing peroxides and free radicals, and accelerating the oxidation of pet food, which is harmful to pet health. Therefore, the present application provides a preparation process of baked pet food, which uses rice bran insoluble fiber fat substitute to replace fat, which can not only reduce the fat content in pet food, but also reduce the oxidative degradation of pet food, thereby improving the nutritional value of pet food. SUMMARY
[0004] In view of the deficiencies of the prior art, the purpose of the present application is to provide a preparation process of baked pet food.
[0005] A preparation process of baked pet food, comprising the following steps: S1: preparing defatted rice bran Fresh rice bran is sieved, the sieve upper part is collected, n-hexane is added, and defatted by leaching. The product is dried to obtain defatted rice bran; S2: preparing rice bran insoluble fiber The dilute sulfuric acid solution is heated, and the defatted rice bran is added and stirred to react. After filtration, the filter residue is washed and then added to the potassium hydroxide solution to react. After filtration and washing, it is dried, crushed, and sieved to obtain rice bran insoluble fiber; S3: preparing rice bran insoluble fiber fat substitute The rice bran insoluble fiber is taken and added to the sodium hydroxide solution to react. Then glycidyl lactate is added to react. After centrifugation, the precipitate is added to distilled water, centrifuged, concentrated, and precipitated by adding ethanol solution to the concentrated solution. After centrifugation and drying, the rice bran insoluble fiber fat substitute is obtained. S4: preparing a complex-embedded emulsion The cellulose nanocrystal suspension is diluted with deionized water, and a sodium chloride solution is added to obtain a cellulose nanocrystal salt solution. The fat-soluble β-carotene and the rice bran insoluble fiber fat substitute are dissolved in vegetable oil to obtain a carotene fat mixture. The cellulose nanocrystal salt solution and the carotene fat mixture are mixed, and ultrasonic treatment is performed to obtain a complex-embedded emulsion. S5: preparing a baked pet food The corn flour, fish bone powder, meat paste, and the complex-embedded emulsion are mixed and kneaded into a shape, and then baked to obtain a baked pet food.
[0006] Further, the step S1 of preparing defatted rice bran includes the following steps: Fresh rice bran is sieved with a 40-mesh stainless steel sieve, and the sieve upper part is collected. Hexane is added at a solid-liquid ratio of 1: (5-6) g / mL, and the mixture is soaked in a fume hood at room temperature of 22-24℃ for 12-13 h for extraction and defatting, and the process is repeated twice. The product is placed in a fume hood for air drying to remove residual organic reagents, and then placed in a drying oven at 60-65℃ for 4-5 h to obtain defatted rice bran.
[0007] Further, the step S2 of preparing rice bran insoluble fiber includes the following steps: The dilute sulfuric acid solution is heated to 80-90℃, and the defatted rice bran is added. Then the mixture is heated to 95-100℃, and stirred at a speed of 50-60 r / min for 30-35 min. Then the mixture is filtered with a 160-mesh filter cloth, and the filter residue is washed with hot water at 80-85℃ for 3 times and distilled water for 2 times. The washed filter residue is added to a potassium hydroxide solution, and the solid-liquid ratio of the washed filter residue and the potassium hydroxide solution is 1: (80-85) g / mL. The temperature is maintained for 30-35 min. After filtration, the soluble polysaccharides and oil are removed by washing. The product is dried in a drying oven at 60-65℃, crushed, and sieved through a 40-mesh sieve to obtain rice bran insoluble fiber.
[0008] Further, the step S3 of preparing a rice bran insoluble fiber fat substitute includes the following steps: Take 15-20 mass parts of rice bran insoluble fiber, add 100-110 mass parts of sodium hydroxide solution, mix and heat to 50-60 DEG C for 50-60 min for alkalization reaction, then add 7-10 mass parts of glycidyl lactate, react for 40-50 min, then cool to room temperature, centrifuge at 4000-4100 r / min for 10-15 min, after precipitation, add 150-160 mass parts of distilled water to dissolve, then adjust the pH value to 6.5-7 with acetic acid solution, centrifuge at 4000-4100 r / min for 10-15 min, then heat to 65-70 DEG C and concentrate to one fifth of the original volume, add 4 times the volume of ethanol solution to precipitate, and the precipitate obtained after centrifugation is dried at 70-75 DEG C to obtain a rice bran insoluble fiber fat substitute.
[0009] Further, step S4 prepares the composite embedding emulsion, including the following steps: The cellulose nanocrystal suspension is diluted with deionized water to a concentration of 2-3 wt%, and an equal volume of 45-50 mM sodium chloride solution is added to obtain a cellulose nanocrystal salt solution. Then, 2-5 mass parts of fat-soluble beta-carotene and 3-7 mass parts of rice bran insoluble fiber fat substitute are dissolved in 10-15 mass parts of vegetable oil to obtain a carotene fat mixture. The cellulose nanocrystal salt solution and the carotene fat mixture are mixed in a volume ratio of 1: (1-1.2), and ultrasonic treatment is carried out in an ice water bath for 3-5 min to obtain a composite embedding emulsion.
[0010] Further, step S5 prepares the baked pet food, including the following steps: Mix 12-15 mass parts of corn flour, 3-5 mass parts of fish bone powder, 13-16 mass parts of meat paste and 1-3 mass parts of composite embedding emulsion, knead and shape, and control the moisture content to be 20-30%, then bake at 100-120 DEG C for 20-25 min to obtain baked pet food.
[0011] Further, the ratio of defatted rice bran to dilute sulfuric acid in step S2 is 1: (10-11) g / mL.
[0012] Further, the concentration of dilute sulfuric acid in step S2 is 1-5 wt%.
[0013] Further, the concentration of the ethanol solution in step S3 is 90-95 wt%.
[0014] Further, the power of ultrasonic treatment in step S4 is 370-375 W.
[0015] Compared with the prior art, the present application has at least the following beneficial effects: 1、The glycidyl lactate etherification of rice bran insoluble fiber, glycidyl lactate is a compound containing an epoxy group, which can undergo etherification reaction with the hydroxyl group in the rice bran insoluble fiber, under alkaline conditions, the hydroxyl group in the rice bran insoluble fiber is activated to form a negative ion intermediate, then the epoxy group in the glycidyl lactate ring opens under the action of the negative ion intermediate and reacts with the hydroxyl group in the fiber to form an ether bond, the etherification product generated in the reaction has better hydrophilicity and lipophilicity, the oil holding capacity of the fiber is improved, which can better absorb oil in baking, at the same time, the emulsifying property is enhanced, which helps to improve the texture and taste of pet food, at the same time, the etherified rice bran insoluble fiber can be used as a fat substitute to reduce the fat content in pet food, which helps to control the weight of pets.
[0016] 2、The fat-soluble beta-carotene and rice bran insoluble fiber fat substitute are wrapped together by emulsion, and then the beta-carotene and rice bran insoluble fiber can be uniformly distributed in the pet food, and the texture and taste of the food are improved, this technology can make the pet food more crisp and easy to digest, at the same time, the original nutrition of the food material is maintained, and the rice bran fat substitute can be complexed with beta-carotene, and in the baking process, high temperature can accelerate the complexation of the two, then the rice bran fat substitute protects beta-carotene through its three-dimensional gel structure, reduces thermal degradation, and the antioxidant components of beta-carotene can scavenge free radicals, reduce the oxidative degradation of pet food, thereby improving the nutritional value of pet food. BRIEF DESCRIPTION OF DRAWINGS
[0017] The accompanying drawings, which are incorporated herein and constitute part of the specification, illustrate embodiments of the present disclosure and, together with the description, further serve to explain the principles of the present disclosure and to enable a person skilled in the relevant art to implement and use the present disclosure.
[0018] Figure 1 A preparation process flow chart of a baked pet food adopted by the embodiments of the present application. DETAILED DESCRIPTION
[0019] The preparation process of a baked pet food provided by the present application will be described in detail below in combination with the drawings and specific embodiments. It should be noted here that, in order to make the embodiments more detailed, the following embodiments are the best, preferred embodiments, and other alternative ways can also be adopted by those skilled in the art to implement them; and the drawings are only used to more specifically describe the embodiments, and are not intended to specifically limit the present application.
[0020] Embodiment 1: A preparation process of a baked pet food, as shown in Figure 1 , includes the following steps: S1: Preparation of defatted rice bran Fresh rice bran was sieved with a 40-mesh stainless steel sieve, and the sieve residue was collected. The residue was soaked in n-hexane at a solid-to-liquid ratio of 1:5 g / mL at room temperature (22°C) for 12 h in a fume hood, and the process was repeated twice. The product was then air-dried in a fume hood to remove residual organic reagents, and then oven-dried at 60°C for 4 h to obtain defatted rice bran.
[0021] S2: Preparation of rice bran insoluble fiber A 1 wt% dilute sulfuric acid solution was heated to 80°C, and defatted rice bran was added at a solid-to-liquid ratio of 1:10 g / mL. The mixture was then heated to 95°C and stirred at a speed of 50 r / min for 30 min. The residue was then filtered using a 160-mesh filter cloth, washed with hot water at 80°C for 3 times, and then washed with distilled water for 2 times. The washed residue was then added to a potassium hydroxide solution and maintained at the same temperature for 30 min. The product was then filtered and washed to remove soluble polysaccharides and oils. The product was then oven-dried at 60°C, crushed, and sieved through a 40-mesh sieve to obtain rice bran insoluble fiber.
[0022] S3: Preparation of rice bran insoluble fiber fat substitute Fifteen parts by mass of rice bran insoluble fiber were added to 100 parts by mass of a sodium hydroxide solution, mixed, and then heated to 50°C for alkalization for 50 min. Seven parts by mass of glycidyl lactate were then added and reacted for 40 min. The mixture was then cooled to room temperature and centrifuged at a speed of 4000 r / min for 10 min. The precipitate was then dissolved in 150 parts by mass of distilled water, and the pH value was adjusted to 7 using an acetic acid solution. The mixture was then centrifuged at a speed of 4000 r / min for 10 min. The mixture was then heated to 65°C and concentrated to one-fifth of the original volume. Four times the volume of a 95 wt% ethanol solution was then added to the concentrated mixture to precipitate the product. The precipitate was then dried at 70°C to obtain a rice bran insoluble fiber fat substitute.
[0023] S4: Preparation of composite-embedded emulsion A cellulose nanocrystal suspension was diluted with deionized water to a concentration of 2 wt%, and an equal volume of a 50 mM sodium chloride solution was added to obtain a cellulose nanocrystal salt solution. Two parts by mass of fat-soluble β-carotene and three parts by mass of rice bran insoluble fiber fat substitute were dissolved in 10 parts by mass of vegetable oil to obtain a carotene fat mixture. The cellulose nanocrystal salt solution and the carotene fat mixture were then mixed at a volume ratio of 1:1, and ultrasonically treated in an ice water bath for 3 min to obtain a composite-embedded emulsion. The ultrasonic treatment was performed at a power of 375 W.
[0024] S5: Preparation of baked pet food Mixing 12 parts by mass of corn flour, 3 parts by mass of fish bone powder, 13 parts by mass of meat paste and 1 part by mass of the composite embedding emulsion, kneading and molding, and controlling the moisture content at 20%, and then baking at 100°C for 20 min to obtain a baked pet food.
[0025] Example 2: A preparation process of a baked pet food, as shown in Figure 1 includes the following steps: S1: Preparation of defatted rice bran Fresh rice bran is sieved with a 40-mesh stainless steel sieve, and the sieve upper part is collected. Hexane is added at a solid-liquid ratio of 1:6 g / mL, and the mixture is soaked in a fume hood at room temperature of 22°C for 12 h for extraction and defatting, and the process is repeated twice. The product is placed in a fume hood for air drying to remove residual organic reagents, and then placed in a 60°C drying oven for 4 h to obtain defatted rice bran.
[0026] S2: Preparation of rice bran insoluble fiber A 1wt% dilute sulfuric acid solution is heated to 80°C, and defatted rice bran is added at a solid-liquid ratio of 1:11 g / mL. Then the mixture is heated to 95°C and stirred at a speed of 50 r / min for 30 min. Then it is filtered with a 160-mesh filter cloth, and the filter residue is washed with hot water at 80°C for 3 times and distilled water for 2 times. The washed filter residue is added to a potassium hydroxide solution and kept at the temperature for 30 min. After filtration, the soluble polysaccharides and oils are removed by washing. The product is dried in a 60°C drying oven, crushed and sieved through a 40-mesh sieve to obtain rice bran insoluble fiber.
[0027] S3: Preparation of rice bran insoluble fiber fat substitute 20 parts by mass of rice bran insoluble fiber is added to 110 parts by mass of sodium hydroxide solution, mixed and heated to 50°C for alkalization reaction for 50 min. Then 10 parts by mass of glycidyl lactate is added and reacted for 40 min. Then the mixture is cooled to room temperature and centrifuged at a speed of 4000 r / min for 10 min. The precipitate is dissolved in 160 parts by mass of distilled water, and the pH value is adjusted to 7 with acetic acid solution. The mixture is centrifuged at a speed of 4000 r / min for 10 min. Then the mixture is heated to 65°C and concentrated to one-fifth of the original volume. Four times the volume of 95wt% ethanol solution is added to the concentrated solution to precipitate. The precipitate obtained after centrifugation is dried at 70°C to obtain rice bran insoluble fiber fat substitute.
[0028] S4: Preparation of composite embedding emulsion The cellulose nanocrystal suspension was diluted with deionized water to a concentration of 2 wt%, and then an equal volume of 50 mM sodium chloride solution was added to obtain a cellulose nanocrystal salt solution. Then, 5 parts by mass of fat-soluble β-carotene and 7 parts by mass of rice bran insoluble fiber fat substitute were dissolved in 15 parts by mass of vegetable oil to obtain a carotene-fat mixture. The cellulose nanocrystal salt solution and the carotene-fat mixture were mixed at a volume ratio of 1:1.2 and ultrasonically treated in an ice-water bath for 3 min to obtain a composite encapsulation emulsion. The ultrasonic treatment power was 375 W.
[0029] S5: Preparing Baked Pet Food Mix 15 parts by weight of corn flour, 5 parts by weight of fish bone meal, 16 parts by weight of meat paste and 3 parts by weight of compound encapsulation emulsion, knead into shape, control the moisture content at 30%, and then bake at 100℃ for 20 minutes to obtain baked pet food.
[0030] Example 3: A process for preparing baked pet food, such as Figure 1 As shown, it includes the following steps: S1: Preparation of defatted rice bran Fresh rice bran was sieved using a 40-mesh stainless steel sieve. The portion that remained on the sieve was collected, and hexane was added at a material-to-liquid ratio of 1:5 g / mL. The mixture was then placed in a fume hood at room temperature (24°C) and sealed for 13 hours for extraction and defatting. This process was repeated twice. The product was then placed in a fume hood to air dry any residual organic reagents, and then dried in a 65°C drying oven for 5 hours to obtain defatted rice bran.
[0031] S2: Preparation of rice bran insoluble fiber A 5 wt% dilute sulfuric acid solution was heated to 90°C, and defatted rice bran was added. The ratio of defatted rice bran to dilute sulfuric acid was 1:10 g / mL. The solution was then heated to 100°C and stirred at 60 r / min for 35 min. The mixture was then filtered through a 160-mesh filter cloth. The filter residue was washed three times with hot water at 85°C and then twice with distilled water. The washed residue was then added to a potassium hydroxide solution, and the reaction was maintained at the temperature for 35 min. After filtration, the residue was washed to remove soluble polysaccharides and oils. The product was dried in a drying oven at 65°C, pulverized, and passed through a 40-mesh sieve to obtain rice bran insoluble fiber.
[0032] S3: Preparation of rice bran insoluble fiber fat substitute Take 15 parts by mass of rice bran insoluble fiber, add 100 parts by mass of sodium hydroxide solution, mix and heat to 60°C for 60 minutes for alkalization reaction, then add 7 parts by mass of glycidyl lactate, react for 50 minutes, then cool to room temperature, centrifuge at 4100 r / min for 15 minutes, after precipitation, dissolve in 150 parts by mass of distilled water, adjust the pH value to 6.5 with acetic acid solution, centrifuge at 4100 r / min for 15 minutes, then heat to 70°C and concentrate to one-fifth of the original volume, add 4 times the volume of 95wt% ethanol solution to the concentrated solution, precipitate, and dry the precipitate obtained after centrifugation at 75°C to obtain a rice bran insoluble fiber fat substitute.
[0033] S4: Preparation of composite embedding emulsion Dilute the cellulose nanocrystal suspension with deionized water to a concentration of 2wt%, then add an equal volume of 50mM sodium chloride solution to obtain a cellulose nanocrystal salt solution, then dissolve 2 parts by mass of fat-soluble β-carotene and 3 parts by mass of rice bran insoluble fiber fat substitute in 10 parts by mass of vegetable oil to obtain a carotene fat mixture, then mix the cellulose nanocrystal salt solution and the carotene fat mixture in a volume ratio of 1:1, and ultrasonic treatment in an ice water bath for 5 minutes to obtain a composite embedding emulsion, wherein the ultrasonic treatment power is 375W.
[0034] S5: Preparation of baked pet food Mix 12 parts by mass of corn flour, 3 parts by mass of fish bone powder, 13 parts by mass of meat paste and 1 part by mass of composite embedding emulsion, knead and shape, and control the moisture content to be 20%, then bake at 120°C for 25 minutes to obtain baked pet food.
[0035] Comparative Example 1: Compared with Example 1, the difference of Comparative Example 1 is that in step S4, instead of adding rice bran insoluble fiber fat substitute, rice bran is directly added, specifically "S4: Preparation of composite embedding emulsion Dilute the cellulose nanocrystal suspension with deionized water to a concentration of 2wt%, then add an equal volume of 50mM sodium chloride solution to obtain a cellulose nanocrystal salt solution, then dissolve 2 parts by mass of fat-soluble β-carotene and 3 parts by mass of rice bran in 10 parts by mass of vegetable oil to obtain a carotene fat mixture, then mix the cellulose nanocrystal salt solution and the carotene fat mixture in a volume ratio of 1:1, and ultrasonic treatment in an ice water bath for 5 minutes to obtain a composite embedding emulsion, wherein the ultrasonic treatment power is 375W”, the rest of the steps remain the same, and the prepared baked pet food is denoted as Comparative Example 1.
[0036] Comparative Example 2: Comparative Example 2 differs from Example 1 in that, in step S4, instead of adding the rice bran insoluble fiber fat substitute, fish oil is added, specifically, “S4: preparing a complex-embedded emulsion The cellulose nanocrystal suspension was diluted with deionized water to a concentration of 2 wt%, and an equal volume of a 50 mM sodium chloride solution was added to obtain a cellulose nanocrystal salt solution. Then, 2 parts by mass of fat-soluble beta-carotene and 3 parts by mass of fish oil were dissolved in 10 parts by mass of vegetable oil to obtain a carotene fat mixture. The cellulose nanocrystal salt solution and the carotene fat mixture were mixed in a volume ratio of 1:1, and ultrasonic treatment was performed in an ice water bath for 3 min to obtain a complex-embedded emulsion, wherein the ultrasonic treatment power was 375 W. The remaining steps were unchanged, and the prepared baked pet food was denoted as Comparative Example 2.
[0037] Comparative Example 3: Comparative Example 3 differs from Example 1 in that, in step S4, no beta-carotene is added, specifically, “S4: preparing a complex-embedded emulsion The cellulose nanocrystal suspension was diluted with deionized water to a concentration of 2 wt%, and an equal volume of a 50 mM sodium chloride solution was added to obtain a cellulose nanocrystal salt solution. Then, 3 parts by mass of rice bran insoluble fiber fat substitute were dissolved in 10 parts by mass of vegetable oil to obtain a rice bran insoluble fiber fat solution. The cellulose nanocrystal salt solution and the rice bran insoluble fiber fat solution were mixed in a volume ratio of 1:1, and ultrasonic treatment was performed in an ice water bath for 3 min to obtain a complex-embedded emulsion, wherein the ultrasonic treatment power was 375 W. The remaining steps were unchanged, and the prepared baked pet food was denoted as Comparative Example 3.
[0038] Comparative Example 4: Comparative Example 4 is a commercially available baked pet food.
[0039] The energy densities of Examples 1-3 and Comparative Examples 1-2 and Comparative Example 4 were detected, as shown in Table 1; the fat contents in Examples 1-3 and Comparative Examples 1-2 and Comparative Example 4 were detected, as shown in Table 2.
[0040] The peroxide values of Examples 1-3 and Comparative Examples 1-4 were detected, as shown in Table 3; The baking temperature in step S4 of Example 1 was adjusted to 60, 70, 80, and 90°C, and the peroxide values of the baked pet foods at different temperatures were compared; the baking temperature in step S4 of Comparative Example 1 and Comparative Example 2 was adjusted to 60, 70, 80, and 90°C, and the peroxide values of the baked pet foods at different temperatures were compared, as shown in Table 4.
[0041] Table 1
[0042] Table 2
[0043] Table 3
[0044] Table 4
[0045] As can be seen from Table 1 and Table 2, the energy density of Examples 1-3 is between 1765-1769 kcal ME / kg, and the energy density of Comparative Examples 1-4 is between 1721-1765 kcal ME / kg, with a small difference, however, the crude fat content of Examples 1-3 is 5.5% and below, while the crude fat content of Comparative Examples 1-3 is 6.7%, 6.9% and 6.8% respectively, all higher than the examples, and the crude fat content of the commercially available product of Comparative Example 4 is also 6.3%, it can be seen that the baked pet food of the present application has a lower fat content, which helps to control the weight of pets.
[0046] As can be seen from Table 3 and Table 4, the peroxide value content of Examples 1-3 is 8.6 meq / kg, while the peroxide value content of Comparative Examples 1-3 is 9.6 meq / kg, 9.7 meq / kg and 14.8 meq / kg respectively, indicating that the main reason for the decrease in peroxide value content is β-carotene, and β-carotene has the function of preventing oxidation of pet food, and the peroxide value content of Comparative Example 4 is 10.2 meq / kg, all of the comparative examples are higher than the examples, and a low peroxide value content indicates that the oxidation degree of the ingredients in the pet food is low, which can better retain the nutritional ingredients.
[0047] And the baked peroxide value content of Examples 1 and Comparative Examples 1 and 2 at 60°C is 6.4, indicating that β-carotene does not undergo thermal decomposition at 60°C, so the peroxide value content is not affected, however, insufficient baking at 60°C causes the pet food to be not fully baked to be cooked, and cannot be sterilized, and then the temperature rises, up to 100°C, conventional baking at 100°C can kill most bacteria, however, the peroxide value content of Examples 1, Comparative Examples 1 and 2 also increases with the increase of baking temperature, however, the increase value of Example 1 is lower than that of Comparative Examples 1 and 2, indicating that the rice bran insoluble fiber fat substitute can protect β-carotene.
[0048] The above examples are only illustrative of the principles and effects of the present application, and are not intended to limit the present application. Any person skilled in the art can modify or change the above examples without departing from the spirit and scope of the present application. Therefore, all equivalent modifications or changes made by those skilled in the art without departing from the spirit and technical ideas disclosed by the present application should be covered by the claims of the present application.
Claims
1. A process for the preparation of a baked pet food product, characterized in that, Comprising the following steps: S1: preparing defatted rice bran Fresh rice bran is sieved, the sieve upper part is collected, n-hexane is added, defatted by leaching, and the product is dried to obtain defatted rice bran; S2: preparing rice bran insoluble fiber The dilute sulfuric acid solution is heated and defatted rice bran is added, the mixture is stirred and reacted, filtered, the filter residue is washed, then added to a potassium hydroxide solution, filtered, washed, dried, crushed and sieved to obtain rice bran insoluble fiber; S3: preparing rice bran insoluble fiber fat substitute The rice bran insoluble fiber is taken and added to a sodium hydroxide solution, heated and reacted, then glycidyl lactate is added and reacted, centrifuged, precipitated, added to distilled water, centrifuged, concentrated, added to an ethanol solution to precipitate, centrifuged, and dried to obtain rice bran insoluble fiber fat substitute; S4: preparing a composite embedding emulsion The cellulose nanocrystal suspension is diluted with deionized water, then a sodium chloride solution is added to obtain a cellulose nanocrystal salt solution, then the fat-soluble beta-carotene and rice bran insoluble fiber fat substitute are dissolved in vegetable oil to obtain a carotene fat mixture, and then the cellulose nanocrystal salt solution and the carotene fat mixture are mixed to obtain a composite embedding emulsion by ultrasonic treatment. S5: preparing a baked pet food The corn flour, fish bone powder, meat paste and composite embedding emulsion are mixed, kneaded and shaped, and baked to obtain a baked pet food.
2. A process for the preparation of a baked pet food according to claim 1, characterized in that, Step S1 for preparing defatted rice bran comprises the following steps: The fresh rice bran is sieved with a 40-mesh stainless steel sieve, the sieve upper part is collected, n-hexane is added at a solid-liquid ratio of 1:(5-6) g / mL, and the mixture is soaked in a fume hood at room temperature of 22-24℃ for 12-13 h for defatting by leaching, and the process is repeated twice. The product is placed in a fume hood for air drying to remove residual organic reagents, and then placed in a 60-65℃ drying oven for 4-5 h to obtain defatted rice bran.
3. A process for the preparation of a baked pet food according to claim 2, characterized in that, Step S2 for preparing rice bran insoluble fiber comprises the following steps: The dilute sulfuric acid solution is heated to 80-90℃, and defatted rice bran is added, then heated to 95-100℃, and stirred at a speed of 50-60 r / min for 30-35 min, then filtered with a 160-mesh filter cloth, the filter residue is washed with hot water at 80-85℃ for 3 times, and then washed with distilled water for 2 times. The washed filter residue is added to a potassium hydroxide solution, the solid-liquid ratio of the washed filter residue and the potassium hydroxide solution is 1:(80-85) g / mL, the temperature is maintained for 30-35 min, and then filtered and washed to remove soluble polysaccharides and oil, the product is dried in a 60-65℃ drying oven, crushed and sieved through a 40-mesh sieve to obtain rice bran insoluble fiber.
4. A process for the preparation of a baked pet food according to claim 3, characterized in that, Step S3 for preparing rice bran insoluble fiber fat substitute comprises the following steps: Take 15-20 parts by mass of rice bran insoluble fiber, add 100-110 parts by mass of sodium hydroxide solution, mix, heat to 50-60°C, and carry out alkalization reaction for 50-60 min, then add 7-10 parts by mass of glycidyl lactate, react for 40-50 min, then cool to room temperature, centrifuge at 4000-4100 r / min for 10-15 min, after precipitation, add 150-160 parts by mass of distilled water to dissolve, then adjust the pH value to 6.5-7 with acetic acid solution, centrifuge at 4000-4100 r / min for 10-15 min, then heat to 65-70°C and concentrate to one-fifth of the system volume, add an ethanol solution with a volume four times that of the concentrated solution to precipitate, centrifuge to obtain the precipitate, and dry the precipitate at 70-75°C to obtain a rice bran insoluble fiber fat substitute.
5. A process for the preparation of a baked pet food according to claim 4, characterized in that, Step S4 prepares a composite embedding emulsion, including the following steps: Dilute the cellulose nanocrystal suspension with deionized water to a concentration of 2-3 wt%, then add an equal volume of 45-50 mM sodium chloride solution to obtain a cellulose nanocrystal salt solution, then dissolve 2-5 parts by mass of fat-soluble beta-carotene and 3-7 parts by mass of rice bran insoluble fiber fat substitute in 10-15 parts by mass of vegetable oil to obtain a carotene fat mixture, and then mix the cellulose nanocrystal salt solution and the carotene fat mixture in a volume ratio of 1: (1-1.2), ultrasonic treatment in an ice water bath for 3-5 min to obtain a composite embedding emulsion.
6. A process for the preparation of a baked pet food according to claim 5, characterized in that, Step S5 prepares a baked pet food, including the following steps: Mix 12-15 parts by mass of corn flour, 3-5 parts by mass of fish bone powder, 13-16 parts by mass of meat paste, and 1-3 parts by mass of composite embedding emulsion, knead and shape, and control the moisture content to be 20-30%, then bake at 100-120°C for 20-25 min to obtain a baked pet food.
7. A process for the preparation of a baked pet food according to claim 3, characterized in that, The ratio of defatted rice bran to dilute sulfuric acid in step S2 is 1: (10-11) g / mL.
8. A process for the preparation of a baked pet food according to claim 3, characterized in that, The concentration of dilute sulfuric acid in step S2 is 1-5 wt%.
9. A process for the preparation of a baked pet food according to claim 4, characterized in that, The concentration of the ethanol solution in step S3 is 90-95 wt%.
10. A process for the preparation of a baked pet food according to claim 5, characterized in that, The power of ultrasonic treatment in step S4 is 370-375 W.