Enzymolysis vegetable protein reinforced joint health care type pet food and process

Abstract

The present invention belongs to the technical field of joint health-care pet food, and particularly relates to an enzymolysis vegetable protein enhanced joint health-care pet food and a process thereof, the enzymolysis vegetable protein enhanced joint health-care pet food comprises the following components by weight: 15%-35% of enzymolysis vegetable protein, 1.5%-6.0% of joint health-care auxiliary materials, 30%-60% of nutrition balance auxiliary materials, and 0.2%-2.5% of functional auxiliary materials.

Description

Technical Field

[0001] This invention belongs to the field of joint health pet food technology, and particularly relates to joint health pet food fortified with enzymatically hydrolyzed plant protein and its processing technology. Background Technology

[0002] As pet care becomes more sophisticated, joint health issues have become a core pain point affecting the quality of life for pets, especially senior pets, large dogs, and athletic pets, who are prone to joint wear and inflammation and have an urgent need for targeted health care. Existing joint health pet foods mostly focus on adding single functional ingredients, such as only supplementing glucosamine or chondroitin, lacking a synergistic design for structural repair, anti-inflammatory soothing, and lubrication protection, thus limiting their efficacy. At the same time, these products rely excessively on animal protein, leading to high raw material costs and potentially placing a digestive burden on pets' intestines, making them prone to adverse reactions in pets with allergies.

[0003] While plant protein offers cost advantages and sustainability as a potential alternative to animal protein, its large molecular weight, low digestibility, and potential allergenic risks limit its application in pet food. Although enzymatic hydrolysis can break down large protein molecules into smaller peptides, improving digestibility, existing products lack precise design in terms of protein source ratios, degree of hydrolysis, and compatibility with pets' physiological needs (hypoallergenic for puppies, highly digestible for senior pets). Furthermore, they haven't developed integrated solutions that combine enzymatically hydrolyzed plant protein, multi-dimensional joint health ingredients, and a balanced nutritional system. This results in a difficulty in balancing digestibility, joint health benefits, and palatability, failing to meet the personalized needs of pets of different ages and physical conditions. Summary of the Invention

[0004] The purpose of this invention is to address the aforementioned technical problems by providing a joint health-promoting pet food and its processing technology fortified with enzymatically hydrolyzed plant protein.

[0005] In view of this, the present invention provides a joint health-enhanced pet food fortified with enzymatically hydrolyzed plant protein, comprising the following components by weight percentage:

[0006] Enzymatically hydrolyzed plant protein 15%-35%, joint health care excipients 1.5%-6.0%, nutritionally balanced excipients 30%-60%, and functional excipients 0.2%-2.5%.

[0007] Preferably, the enzymatically hydrolyzed plant protein is one or a combination of two or three of the following: soy protein, pea protein, etc., with a degree of hydrolysis of 18%-32% and an animal protein substitution rate of 20%-40%; the joint health care excipient contains a combination of three types of components: structural repair type, anti-inflammatory and soothing type, and lubricating and protective type.

[0008] Preferably, the ratio of the enzymatically hydrolyzed plant protein is 1:1–3:1, specifically selected from combinations of soybean protein and quinoa protein, pea protein and oat protein, and rice protein and chickpea protein.

[0009] Preferably, the degree of hydrolysis of the enzymatically hydrolyzed plant protein satisfies:

[0010] For young pets / those with low allergy requirements, the degree of hydrolysis is 18%-22%; for senior pets / those with high digestive requirements, the degree of hydrolysis is 25%-32%.

[0011] Preferably, the joint health care adjuvant contains at least two of the following: glucosamine hydrochloride / sulfate 0.8%-1.8% and chondroitin sulfate 0.5%-1.2%;

[0012] The anti-inflammatory and soothing ingredients are at least one of the following: 1.0%-3.0% green-lipped mussel powder and 0.2%-0.5% microencapsulated curcumin;

[0013] The lubricating and protective ingredients are at least one of hyaluronic acid (0.03%-0.08%) and shark cartilage powder (0.5%-1.2%).

[0014] Preferably, in the nutritionally balanced supplement:

[0015] Carbohydrates are low-glycemic index raw materials, accounting for 12%–22%;

[0016] The fat content is 5%–10%, and the omega-3 fatty acid content is ≥1.5%;

[0017] The proportion of vitamin and mineral premix is ​​2%–4%, with a focus on fortifying vitamins C, E and manganese.

[0018] Preferably, the functional excipients include:

[0019] The probiotics are 0.1%-0.3%, the antioxidant excipients are 0.05%-0.2%, and the palatability excipients are 1%-3%. The probiotics are selected from Saccharomyces boulardii and Lactobacillus acidophilus, and the antioxidant excipients are selected from tea polyphenols and tocopherols.

[0020] The process for enzymatically hydrolyzed plant protein-fortified joint health pet food includes the following steps: raw material pretreatment, enzymatic hydrolysis reaction, enzyme inactivation and drying, mixing and preparation, molding, drying and cooling, functionalization treatment, and finished product processing.

[0021] Preferably, the enzymatic hydrolysis reaction satisfies:

[0022] Soy protein was hydrolyzed with 0.15% neutral protease at pH 7.2 and 52℃ for 3 hours.

[0023] Pea protein is hydrolyzed with 80 U / g papain and 180 U / g acidic protease at pH 5.8 and 53℃ for 3.5 h; or flavor protease or trypsin can be selected according to the type of protein, with hydrolysis temperature of 48℃–58℃ and time of 1.5 h–4 h.

[0024] The molding process is extrusion puffing or ring die granulation;

[0025] During extrusion puffing, the temperature of each section of the twin screw is 80℃-190℃, and the screw speed is 70r / min-90r / min.

[0026] The ring die granulation pressure is 2.8MPa-3MPa, and the die orifice diameter is 3mm-6mm.

[0027] Preferably, the drying and cooling steps meet the following requirements: drying temperature 45℃-60℃, drying time 35min-60min, moisture content ≤10% after cooling, and moisture content ≤8.5% for puppy food;

[0028] Functionalization processes include vacuum spraying, microencapsulation coating, or step-by-step spraying.

[0029] Vacuum spraying temperature: 40℃-45℃, pressure: 0.07MPa-0.08MPa;

[0030] Probiotics are added using either low-temperature spraying or room-temperature mixing.

[0031] The beneficial effects of this invention are as follows: By precisely controlling the source and compounding of enzymatically hydrolyzed plant protein, the degree of hydrolysis, and the proportion of animal protein substitution, the digestibility and absorption efficiency of pet food is significantly improved. This reduces the metabolic burden on the pet's intestines while achieving efficient substitution of animal protein, effectively reducing raw material costs and allergy risks, thus meeting the needs of pets with hypoallergenic constitutions. Simultaneously, the invention employs a compounding of three-dimensional joint health care ingredients—structural repair, anti-inflammatory soothing, and lubricating protection—overcoming the limitations of single-ingredient efficacy and achieving synergistic effects. This improves the joint health of pets, reduces joint discomfort, and enhances joint mobility and athletic performance at different physiological stages.

[0032] This product balances nutritional needs with functional suitability. Through a scientific combination of low-glycemic carbohydrates, high-quality fats, and fortified vitamins and minerals, it meets the basic nutritional requirements of pets of different ages. It also includes functional supplements such as probiotics and antioxidants to further optimize gut health, enhance the body's antioxidant capacity, improve coat condition and overall physical function, and increase palatability and appetite. Its manufacturing process is tailored to the characteristics of the raw materials, using targeted ingredient addition methods and coating technology to ensure the stability of active ingredients. This achieves a multi-dimensional balance in terms of digestibility, joint care, hypoallergenic suitability, and palatability, covering pets with various physical conditions and physiological needs, providing comprehensive and personalized joint health and nutritional support. Attached Figure Description

[0033] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0034] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0035] This invention achieves efficient substitution and improved digestibility of animal protein by combining different plant protein sources, degrees of hydrolysis, and compounding ratios.

[0036] Enzymatic hydrolysis of plant protein (accounting for 15%–35% of the total formula);

[0037] Protein source selection: soy protein, pea protein, rice protein, chickpea protein, quinoa protein, etc., can be used alone or in combination of 2-3 kinds (recommended combination ratio 1:1-3:1).

[0038] Degree of hydrolysis (DH) range: 18%–32%; Young pets / hypoallergenic requirements: DH=18%–22%; Senior pets / highly digestible requirements: DH=25%–32%; Animal protein replacement rate: 20%–40%, which can be flexibly adjusted according to cost and efficacy requirements.

[0039] Joint health care supplements (1.5%–6.0% of total formula);

[0040] Structural repair type: Glucosamine hydrochloride / sulfate can be selected, with an addition range of 0.8%–1.8%; chondroitin sulfate can also be selected, with an addition range of 0.5%–1.2%; eggshell membrane powder can be added with an addition range of 0.6%–2.0%; bovine bone collagen can be added with an addition range of 0.5%–1.5%.

[0041] Anti-inflammatory and soothing type: Green-lipped mussel powder can be added in the range of 1.0%–3.0%; microencapsulated curcumin can be added in the range of 0.2%–0.5%; rosemary extract can be added in the range of 0.1%–0.3%.

[0042] Lubricating and protective type: Hyaluronic acid can be added in the range of 0.03%–0.08%; shark cartilage powder can be added in the range of 0.5%–1.2%.

[0043] It adopts a three-dimensional compound formula that combines structural repair, anti-inflammatory soothing, and lubrication protection to avoid the limitations of single-ingredient efficacy and achieve synergistic effects.

[0044] Nutritionally balanced supplements (accounting for 30%–60% of the total formula);

[0045] Carbohydrates: Low glycemic index ingredients such as brown rice, tapioca starch, oats, and sweet potatoes account for 12%–22%; pets with allergies can replace them with quinoa, millet, etc.

[0046] Oils: chicken oil, fish oil, flaxseed oil, coconut oil, etc., accounting for 5%–10%; among which, the content of omega-3 fatty acids is ≥1.5%, which helps to fight inflammation.

[0047] Vitamin and mineral premix: 2%–4%, with a focus on fortifying vitamins C, E, and manganese (to promote cartilage synthesis).

[0048] Functional excipients (0.2%–2.5% of total formulation);

[0049] Hypoallergenic excipients: Probiotics such as Saccharomyces boulardii and Lactobacillus acidophilus, added at a rate of 0.1%–0.3%, to regulate the intestinal flora.

[0050] Antioxidant excipients: tea polyphenols, tocopherols, etc., added at a rate of 0.05%–0.2%, to protect the stability of active ingredients.

[0051] Palatable supplements: liver powder, yeast extract, etc., added at 1%–3% to improve pet acceptance.

[0052] Example 1: Enzymatically hydrolyzed soybean and quinoa protein high-recovery diet for large breed dogs;

[0053] Formula composition (parts by weight);

[0054] 22 parts of enzymatically hydrolyzed soybean protein (DH=24%), 8 parts of enzymatically hydrolyzed quinoa protein (DH=28%), 20 parts of beef powder, 15 parts of oats, 7 parts of fish oil, 1.6 parts of glucosamine hydrochloride, 1.0 part of chondroitin sulfate, 1.8 parts of eggshell membrane powder, 0.06 parts of hyaluronic acid, 3 parts of compound vitamin and mineral premix, 4 parts of beet pulp, and 0.3 parts of salt.

[0055] Processing steps;

[0056] Raw material pretreatment: Soy protein was dissolved at a material-to-liquid ratio of 1:12 (g:mL), and quinoa protein was prepared at a substrate concentration of 3% (w / v). Both were filtered through a 120-mesh sieve to remove impurities.

[0057] Enzymatic hydrolysis: Soy protein was hydrolyzed with 0.15% neutral protease (by weight of raw materials) at pH 7.2 and 52℃ for 3 hours; Quinoa protein was hydrolyzed with 6000 U / g flavor protease at pH 7.0 and 55℃ for 2 hours.

[0058] Enzyme inactivation and drying: The two enzyme hydrolysates were inactivated by boiling water bath for 5 min, centrifuged at 10000 r / min for 10 min, the supernatant was collected, dried in oven at 65℃ for 8 h, and then pulverized and passed through an 80 mesh sieve.

[0059] Mixing and preparation: Add the enzymatically hydrolyzed protein powder, beef powder, oats, beet pulp, and other dry ingredients into a horizontal ribbon mixer and mix for 12 minutes (CV≤5%). Then, spray in warm water to adjust the moisture content to 19%.

[0060] Extrusion puffing: The temperature of each section of the twin-screw extruder is set to 85℃, 155℃ and 185℃, the screw speed is 80r / min, the die orifice diameter is 6mm, the cutter speed is matched with the material outlet speed, and the particle length is controlled at 8mm.

[0061] Drying and cooling: Dry with hot air at 55℃ for 40 minutes until the moisture content is ≤9%, then cool naturally to room temperature;

[0062] Coating process: Using vacuum spraying equipment, fish oil and hyaluronic acid complex (mass ratio 100:1) are sprayed at 45℃ and 0.08MPa, followed by the spraying of chitosan slow-release coating liquid (concentration 2%).

[0063] Finished product processing: Metal detection removes impurities, and the product is weighed and packaged.

[0064] Efficacy verification;

[0065] Protein digestibility reached 86%, and after 8 months of feeding, the thickness of articular cartilage in large dogs increased by 19%, and the incidence of lameness after exercise decreased by 32%.

[0066] Example 2: Enzymatically hydrolyzed pea and oat protein hypoallergenic kitten food

[0067] Formula composition (parts by weight);

[0068] 18 parts of enzymatically hydrolyzed pea protein (DH=20%), 6 parts of enzymatically hydrolyzed oat protein (DH=22%), 23 parts of salmon meal, 16 parts of potato, 6 parts of salmon oil, 2.6 parts of green-lipped mussel powder, 0.4 parts of microencapsulated curcumin, 1.2 parts of bovine bone collagen, 0.5 parts of L-lysine, 3 parts of premix, 2 parts of inulin, and 0.2 parts of DL-methionine.

[0069] Processing steps;

[0070] Raw material pretreatment: Pea protein was mixed at a material-to-liquid ratio of 1:14, and oat protein was mixed at a ratio of 1:16. Both were subjected to magnetic separators to remove metal impurities.

[0071] Enzymatic hydrolysis: Pea protein was hydrolyzed with 80 U / g papain and 180 U / g acidic protease at pH 5.8 and 53℃ for 3.5 h; oat protein was hydrolyzed with 0.12% neutral protease and 0.08% alkaline protease at pH 7.5 and 58℃ for 1.5 h.

[0072] Enzyme inactivation and drying: Same as step 3 in Example 1, drying temperature 60℃;

[0073] Mixing and preparation: Mix dry ingredients for 10 minutes, spray in 5% fish oil premix, and adjust the moisture content to 18%;

[0074] Granulation and molding: Single-shaft conditioner 88℃ conditioning for 30s, ring die pellet mill pressure 3MPa, die hole diameter 3mm, pellet length 5mm;

[0075] Low-temperature drying: Dry at 48℃ for 50 minutes, moisture content ≤8.5%;

[0076] Microencapsulation: Curcumin microcapsules (wall material is β-cyclodextrin) are mixed with the remaining fish oil, sprayed at 40°C under normal pressure, and after cooling, passed through a 4-mesh sieve to remove agglomerates;

[0077] Inspection and Packaging: After passing sensory and microbiological tests, the products are vacuum-packed.

[0078] Efficacy verification;

[0079] The allergy rate is reduced by 16% compared to regular cat food, kitten joint flexibility score is improved by 18%, and coat shine is improved by 25%.

[0080] Example 3: Enzymatically hydrolyzed rice and chickpea protein joint-supporting dog food for senior dogs

[0081] Formula composition (parts by weight);

[0082] 20 parts of enzymatically hydrolyzed rice protein (DH=26%), 7 parts of enzymatically hydrolyzed chickpea protein (DH=19%), 18 parts of mutton meal, 14 parts of brown rice, 6 parts of flaxseed oil, 1.5 parts of glucosamine sulfate, 0.8 parts of chondroitin sulfate, 1.2 parts of green-lipped mussel powder, 0.3 parts of curcumin, 0.2 parts of probiotics (Saccharomyces boulardii), 3 parts of premix, 3 parts of cellulose, and 0.8 parts of calcium bicarbonate.

[0083] Processing steps;

[0084] Raw material pretreatment: Rice protein and chickpea protein were mixed at material-to-liquid ratios of 1:13 and 1:15 respectively, and filtered through a 100-mesh sieve;

[0085] Enzymatic hydrolysis: Rice protein was hydrolyzed with 0.1% trypsin at pH 7.8 and 55℃ for 2.5 hours; chickpea protein was hydrolyzed with 0.12% alkaline protease at pH 8.0 and 48℃ for 4 hours.

[0086] Enzyme inactivation and drying: Inactivate enzymes in a boiling water bath, centrifuge and dry, then pulverize and pass through an 80-mesh sieve;

[0087] Mixing and preparation: Mix the dry ingredients for 15 minutes, then spray in a mixture of flaxseed oil and warm water (18.5% moisture content).

[0088] Low-temperature granulation: conditioning temperature 82℃, granulation temperature 85℃, to avoid inactivation of probiotics, mold orifice diameter 5mm;

[0089] Drying and cooling: Dry at 50℃ for 50 minutes, then cool to 25℃;

[0090] Step-by-step spraying: First, spray the curcumin ethanol solution (5% concentration), and after the ethanol evaporates naturally, spray the probiotic microcapsule suspension at 40°C.

[0091] Finished product packaging: Nitrogen-filled packaging to prevent oil oxidation.

[0092] Efficacy verification;

[0093] The protein digestibility of older dogs reached 84%, the level of joint inflammation factors decreased by 22%, and the daily activity time increased by 28%.

[0094] Example 4: Enzymatically hydrolyzed corn and pea protein cat food for all ages;

[0095] Formula composition (parts by weight);

[0096] 15 parts of enzymatically hydrolyzed corn protein (DH=23%), 10 parts of enzymatically hydrolyzed pea protein (DH=21%), 24 parts of tuna meal, 14 parts of tapioca starch, 5 parts of chicken oil, 3 parts of fish oil, 1.2 parts of glucosamine, 0.7 parts of chondroitin sulfate, 2.0 parts of green-lipped mussel powder, 0.2 parts of rosemary extract, 3 parts of premix, 2 parts of brewer's yeast powder, and 0.6 parts of calcium dihydrogen phosphate.

[0097] Processing steps;

[0098] Raw material pretreatment: Corn protein and pea protein were mixed at material-to-liquid ratios of 1:12 and 1:13 respectively, and then filtered to remove impurities;

[0099] Enzymatic hydrolysis: Corn protein was hydrolyzed with 0.18% compound protease (neutral, alkaline = 2:1) at pH 7.5 and 50℃ for 2.5 h; Pea protein hydrolysis was performed in the same way as step 2 of Example 2.

[0100] Enzyme inactivation and drying: After centrifugation, dry at 70℃ for 6 hours, then pulverize and pass through an 80-mesh sieve;

[0101] Mixing and preparation: Mix dry ingredients for 10 minutes, then spray in chicken oil and warm water (19% moisture content);

[0102] Extrusion puffing: Twin-screw extruder temperatures of 80℃, 150℃, and 180℃, screw speed of 75r / min, and die orifice diameter of 4mm;

[0103] Drying and cooling: Dry at 52℃ for 45 minutes, moisture content ≤9%;

[0104] Oil spraying: Spray a mixture of fish oil and rosemary extract at 42℃, with a spraying amount of 3% of the finished product weight;

[0105] Screening and Packaging: Uniform particles are screened through a 3-mesh sieve and then sealed in packaging.

[0106] Efficacy verification;

[0107] The cat food has a medium firmness (2.8 kgf), which improves the cat's joint mobility by 16% and increases the abundance of gut microbiota by 20%.

[0108] Example 5: Economical dog food made with enzymatically hydrolyzed cassava and barley protein

[0109] Formula composition (parts by weight);

[0110] 16 parts of enzymatically hydrolyzed cassava protein (DH=21%), 9 parts of enzymatically hydrolyzed barley protein (DH=23%), 18 parts of chicken meal, 16 parts of corn, 6 parts of palm oil, 0.9 parts of glucosamine, 0.5 parts of chondroitin sulfate, 0.2 parts of curcumin, 3 parts of premix, 5 parts of wheat bran, and 0.3 parts of salt.

[0111] Processing steps;

[0112] Raw material pretreatment: Cassava protein was mixed at a material-to-liquid ratio of 1:13, and barley protein was mixed at a ratio of 1:18. Both were removed by vibrating screen.

[0113] Enzymatic hydrolysis: Cassava protein was hydrolyzed with 0.08% bromelain and 0.04% trypsin at pH 7.0 and 43℃ for 1.8 h; barley protein was hydrolyzed with 0.15% neutral protease and 0.1% alkaline protease at pH 7.8 and 58℃ for 45 min.

[0114] Enzyme inactivation and drying: After inactivation of enzymes by boiling water bath, centrifuge, dry at 60℃ for 9 hours, and then pulverize and pass through an 80-mesh sieve;

[0115] Mixing and preparation: Mix dry ingredients for 10 minutes, then spray in warm water to adjust the moisture content to 20%;

[0116] High-temperature granulation: 95℃ conditioning for 25s, ring die granulator pressure 2.8MPa, die orifice diameter 5mm;

[0117] Drying and cooling: Dry at 60℃ for 35 minutes, moisture content ≤10%, then cool to room temperature;

[0118] Grease spraying: Spray a mixture of palm oil and curcumin at room temperature, with a spraying amount of 5%;

[0119] Finished product inspection: After passing sensory, moisture, and ash content tests, the product is packaged.

[0120] Efficacy verification;

[0121] Animal protein substitution rate reaches 35%, cost reduction is 23%, canine protein digestibility is 78%, and basic joint health care needs are met.

[0122] Example 6: Enzymatically hydrolyzed flax and pea protein energy food for athletic dogs;

[0123] Formula composition (parts by weight);

[0124] 15 parts of enzymatically hydrolyzed flaxseed protein (DH=29%), 12 parts of enzymatically hydrolyzed pea protein (DH=22%), 22 parts of beef powder, 12 parts of brown rice, 8 parts of flaxseed oil, 1.7 parts of glucosamine, 1.1 parts of chondroitin sulfate, 1.5 parts of eggshell membrane powder, 1.0 part of shark cartilage powder, 3 parts of premix, 4 parts of maltodextrin, and 0.1 parts of inositol.

[0125] Processing steps;

[0126] Raw material pretreatment: Flax protein was prepared at a substrate concentration of 3.5%, and pea protein was prepared at a material-to-liquid ratio of 1:14. The mixture was then filtered to remove impurities.

[0127] Enzymatic hydrolysis: Flaxseed protein was hydrolyzed with 0.2% alkaline protease at pH 8.2 and 55°C for 3 hours; Pea protein hydrolysis was performed in the same manner as step 2 of Example 2.

[0128] Enzyme inactivation and drying: After centrifugation, dry at 68℃ for 7 hours, then pulverize and pass through an 80-mesh sieve;

[0129] Mixing and preparation: Mix the dry ingredients for 15 minutes, then spray in the flaxseed oil premix (18% moisture content);

[0130] Extrusion puffing: Twin-screw extruder temperatures 88℃, 160℃, and 190℃, screw speed 90r / min, die orifice diameter 6mm;

[0131] Drying and cooling: Dry at 58℃ for 38 minutes, moisture content ≤8.5%, then cool to 25℃;

[0132] Composite coating: First, spray a shark cartilage powder suspension (concentration 8%), dry at 45℃ for 15 minutes, and then spray a hyaluronic acid sustained-release coating solution.

[0133] Packaging: Nitrogen-filled and sealed packaging to prevent oxidation.

[0134] Efficacy verification;

[0135] With a protein content of ≥28%, it increases the endurance of sporting dogs by 25%, accelerates joint damage repair by 28%, and speeds up lactic acid metabolism by 18%.

[0136] Example 7: Enzymatically hydrolyzed chia seed and rice protein cat joint food

[0137] Formula composition (parts by weight);

[0138] 10 parts of enzymatically hydrolyzed chia seed protein (DH=25%), 12 parts of enzymatically hydrolyzed rice protein (DH=24%), 25 parts of salmon meal, 15 parts of potato, 7 parts of salmon oil, 2.8 parts of green-lipped mussel meal, 1.3 parts of bovine bone collagen, 0.05 parts of hyaluronic acid, 3 parts of premix, 2 parts of inulin, and 0.2 parts of taurine.

[0139] Processing steps;

[0140] Raw material pretreatment: Chia seed protein is mixed at a material-to-liquid ratio of 1:16, and rice protein is mixed at a ratio of 1:13. Filter to remove impurities.

[0141] Enzymatic hydrolysis: Chia seed protein was hydrolyzed with 5000 U / g of flavor protease at pH 7.2 and 56℃ for 2.5 h; rice protein hydrolysis was performed in step 2 of Example 3.

[0142] Enzyme inactivation and drying: After centrifugation, dry at 65℃ for 8 hours, then pulverize and pass through an 80-mesh sieve;

[0143] Mixing and preparation: Mix dry ingredients for 12 minutes, then spray in salmon oil and warm water (17% moisture content);

[0144] Wet puffing: Twin-screw extruder temperatures 75℃, 145℃, and 175℃, screw speed 70r / min, die orifice diameter 3mm;

[0145] Drying and cooling: Dry at 50℃ for 50 minutes, moisture content ≤8%;

[0146] Vacuum spraying: Spraying hyaluronic acid and collagen complex at 40℃ and 0.07MPa;

[0147] Inspection and Packaging: Vacuum-packed after passing microbial testing.

[0148] Efficacy verification;

[0149] The cat's joint flexibility score improved by 19%, paw pad elasticity increased, fur smoothness improved by 22%, and palatability score was 4.8 / 5.

[0150] Example 8: Enzymatically hydrolyzed broad bean and soy protein hypoallergenic cat food

[0151] Formula composition (parts by weight);

[0152] 14 parts of enzymatically hydrolyzed broad bean protein (DH=19%), 10 parts of enzymatically hydrolyzed soybean protein (DH=22%), 22 parts of cod meal, 16 parts of millet, 6 parts of olive oil, 1.1 parts of glucosamine, 0.6 parts of chondroitin sulfate, 1.6 parts of green-lipped mussel powder, 0.2 parts of Saccharomyces boulardii, 3 parts of premix, 3 parts of pumpkin powder, and 0.2 parts of salt.

[0153] Processing steps;

[0154] Raw material pretreatment: broad bean protein is mixed at a material-to-liquid ratio of 1:15, and soybean protein is mixed at a ratio of 1:12. Filter to remove impurities.

[0155] Enzymatic hydrolysis: 0.15% acidic protease was added to broad bean protein, and the mixture was hydrolyzed at pH 5.6 and 50℃ for 3.5 hours; soybean protein hydrolysis was performed in step 2 of Example 1.

[0156] Enzyme inactivation and drying: After centrifugation, dry at 62℃ for 8.5 hours, then pulverize and pass through an 80-mesh sieve;

[0157] Mixing and preparation: Mix dry ingredients for 10 minutes, then spray in olive oil and warm water (18% moisture content);

[0158] Low-temperature granulation: conditioning at 85℃ for 30 seconds, granulation at 88℃, die aperture 3mm;

[0159] Drying and cooling: Dry at 45℃ for 60 minutes, moisture content ≤8.5%;

[0160] Probiotic spraying: Spray probiotic microcapsule suspension at 38℃ to avoid high temperature inactivation;

[0161] Packaging: Store in a cool, dry place after sealing.

[0162] Efficacy verification;

[0163] The incidence of allergies decreased by 20%, the level of joint inflammation factors in older cats decreased by 17%, and intestinal digestive and absorptive functions improved by 15%.

[0164] Example 9: Enzymatically hydrolyzed sesame and pea protein medium-sized dog health food

[0165] Formula composition (parts by weight);

[0166] 12 parts of enzymatically hydrolyzed sesame protein (DH=25%), 15 parts of enzymatically hydrolyzed pea protein (DH=21%), 21 parts of duck meat meal, 14 parts of sweet potato, 7 parts of sunflower seed oil, 1.3 parts of glucosamine, 0.8 parts of chondroitin sulfate, 0.3 parts of curcumin, 0.15 parts of rosemary extract, 3 parts of premix, 4 parts of flaxseed, and 0.1 parts of sodium bicarbonate.

[0167] Processing steps;

[0168] Raw material pretreatment: Sesame protein is mixed at a material-to-liquid ratio of 1:14, and pea protein is mixed at a ratio of 1:13. Filter to remove impurities.

[0169] Enzymatic hydrolysis: Sesame protein was hydrolyzed with 0.18% neutral protease at pH 7.3 and 54℃ for 2.8 hours; pea protein hydrolysis was performed in the same manner as step 2 of Example 2.

[0170] Enzyme inactivation and drying: After centrifugation, dry at 66℃ for 7 hours, then pulverize and pass through an 80-mesh sieve;

[0171] Mixing and preparation: Mix dry ingredients for 12 minutes, then spray in sunflower seed oil and warm water (19% moisture content);

[0172] Extrusion puffing: Twin-screw extruder temperatures of 82℃, 150℃, and 180℃, screw speed of 75r / min, and die orifice diameter of 5mm;

[0173] Drying and cooling: Dry at 53℃ for 42 minutes, moisture content ≤9%;

[0174] Nanocoating: Curcumin is made into nanocapsules (50nm in diameter), mixed with rosemary extract and then sprayed on.

[0175] Finished product processing: After screening and grading, the product is packaged.

[0176] Efficacy verification;

[0177] The dogs' joint mobility increased by 18%, their antioxidant capacity increased by 23%, and their fecal formation rate reached 98%.

[0178] Example 10: Enzymatically hydrolyzed buckwheat and pea protein cat food for cats with allergies;

[0179] Formula composition (parts by weight);

[0180] 13 parts of enzymatically hydrolyzed buckwheat protein (DH=20%), 11 parts of enzymatically hydrolyzed pea protein (DH=19%), 23 parts of venison meal, 14 parts of quinoa, 6 parts of coconut oil, 2.4 parts of green-lipped mussel powder, 1.1 parts of bovine bone collagen, 0.3 parts of curcumin, 0.2 parts of probiotics, 3 parts of premix, 3 parts of carrot powder, and 0.2 parts of taurine.

[0181] Processing steps;

[0182] Raw material pretreatment: Buckwheat protein is mixed at a material-to-liquid ratio of 1:16, and pea protein is mixed at a ratio of 1:14. Filter to remove impurities.

[0183] Enzymatic hydrolysis: Buckwheat protein was hydrolyzed with 4500 U / g of flavor protease at pH 6.8 and 53℃ for 2.2 h; pea protein hydrolysis was performed in the same way as step 2 of Example 2.

[0184] Enzyme inactivation and drying: After centrifugation, dry at 63℃ for 8 hours, then pulverize and pass through an 80-mesh sieve;

[0185] Mixing and preparation: Mix dry ingredients for 15 minutes, then spray in coconut oil and warm water (17% moisture content);

[0186] Vacuum freeze drying: The material is pre-frozen to -35℃, vacuum degree 0.01MPa, and sublimation dried for 12 hours;

[0187] Crushing and granulation: After drying, the material is crushed to 100 mesh and granulated using a vibrating granulator with a die aperture of 3mm;

[0188] Probiotic addition: Mix the probiotics and granules evenly at room temperature;

[0189] Vacuum packaging: Prevents oxygen and moisture from entering, extending shelf life.

[0190] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A joint health-promoting pet food fortified with enzymatically hydrolyzed plant protein, characterized by: By weight percentage, it includes the following components: Enzymatically hydrolyzed plant protein 15%-35%, joint health care excipients 1.5%-6.0%, nutritionally balanced excipients 30%-60%, and functional excipients 0.2%-2.5%.

2. The joint health-promoting pet food fortified with enzymatically hydrolyzed plant protein according to claim 1, characterized in that: The enzymatically hydrolyzed plant protein is one or a combination of two or three of the following: soy protein, pea protein, etc., with a degree of hydrolysis of 18%-32% and an animal protein substitution rate of 20%-40%; the joint health care excipient contains a combination of three types of components: structural repair type, anti-inflammatory and soothing type, and lubricating and protective type.

3. The joint health-enhancing pet food fortified with enzymatically hydrolyzed plant protein according to claim 1, characterized in that: The blending ratio of the enzymatically hydrolyzed plant proteins is 1:1–3:1, specifically selected from combinations of soybean protein and quinoa protein, pea protein and oat protein, and rice protein and chickpea protein.

4. The joint health-promoting pet food fortified with enzymatically hydrolyzed plant protein according to claim 1 or 2, characterized in that: The degree of hydrolysis of the enzymatically hydrolyzed plant protein satisfies: For young pets / those with low allergy requirements, the degree of hydrolysis is 18%-22%; for senior pets / those with high digestive requirements, the degree of hydrolysis is 25%-32%.

5. The joint health-enhancing pet food fortified with enzymatically hydrolyzed plant protein according to claim 1, characterized in that: The joint health care adjunct contains at least two of the following: glucosamine hydrochloride / sulfate 0.8%-1.8% and chondroitin sulfate 0.5%-1.2%. The anti-inflammatory and soothing ingredients are at least one of the following: 1.0%-3.0% green-lipped mussel powder and 0.2%-0.5% microencapsulated curcumin; The lubricating and protective ingredients are at least one of hyaluronic acid (0.03%-0.08%) and shark cartilage powder (0.5%-1.2%).

6. The joint health-enhancing pet food fortified with enzymatically hydrolyzed plant protein according to claim 1, characterized in that: In the nutritionally balanced supplement: Carbohydrates are low-glycemic index raw materials, accounting for 12%–22%; The fat content is 5%–10%, and the omega-3 fatty acid content is ≥1.5%; The proportion of vitamin and mineral premix is ​​2%–4%, with a focus on fortifying vitamins C, E and manganese.

7. The joint health-enhancing pet food fortified with enzymatically hydrolyzed plant protein according to claim 1, characterized in that: The functional excipients include: The probiotics are 0.1%-0.3%, the antioxidant excipients are 0.05%-0.2%, and the palatability excipients are 1%-3%. The probiotics are selected from Saccharomyces boulardii and Lactobacillus acidophilus, and the antioxidant excipients are selected from tea polyphenols and tocopherols.

8. A process for enzymatically hydrolyzed plant protein-fortified joint health pet food, based on the enzymatically hydrolyzed plant protein-fortified joint health pet food according to any one of claims 1-7, characterized in that: The process includes the following steps: raw material pretreatment, enzymatic hydrolysis, enzyme inactivation and drying, mixing and preparation, molding, drying and cooling, functionalization, and finished product processing.

9. The process for enzymatically hydrolyzed plant protein-fortified joint health pet food according to claim 8, characterized in that: The enzymatic hydrolysis reaction satisfies: Soy protein was hydrolyzed with 0.15% neutral protease at pH 7.2 and 52℃ for 3 hours. Pea protein is hydrolyzed with 80 U / g papain and 180 U / g acidic protease at pH 5.8 and 53℃ for 3.5 h; or flavor protease or trypsin can be selected according to the type of protein, with hydrolysis temperature of 48℃–58℃ and time of 1.5 h–4 h. The molding process is extrusion puffing or ring die granulation; During extrusion puffing, the temperature of each section of the twin screw is 80℃-190℃, and the screw speed is 70r / min-90r / min. The ring die granulation pressure is 2.8MPa-3MPa, and the die orifice diameter is 3mm-6mm.

10. The process for enzymatically hydrolyzed plant protein-fortified joint health pet food according to claim 8, characterized in that: The drying and cooling process must meet the following requirements: drying temperature 45℃-60℃, drying time 35min-60min, and moisture content ≤10% after cooling; moisture content of baby pet food ≤8.5%. Functionalization processes include vacuum spraying, microencapsulation coating, or step-by-step spraying. Vacuum spraying temperature: 40℃-45℃, pressure: 0.07MPa-0.08MPa; Probiotics are added using either low-temperature spraying or room-temperature mixing.

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