Composite pet functional phagostimulant and preparation method thereof
By enzymatically hydrolyzing chicken liver, skin, and concentrated protein liquid via Maillard reaction, and combining with nutritional fortifiers and antioxidants, a high-protein pet palatability enhancer was prepared. This solves the problems of existing palatability enhancers having strong odors, high costs, and limited functions, and achieves resource utilization and nutritional improvement.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 中誉宠物食品(漯河)集团有限公司
- Filing Date
- 2026-03-13
- Publication Date
- 2026-04-28
AI Technical Summary
Existing pet palatability enhancers have strong odors, low acceptance among pet owners, an imbalance between protein content and cost, limited functionality, and significant waste of cooking wastewater resources.
By enzymatically hydrolyzing chicken liver, chicken skin, and other meat waste with concentrated protein liquid and then performing a Maillard reaction, and adding nutritional fortifiers, gut health agents, and antioxidants, a high-protein, high-nutrient pet palatability enhancer is prepared through a multifunctional composite design.
It improves pets' appetite, reduces production costs, enhances product palatability and nutritional density, realizes the resource utilization of waste, and strengthens pets' willingness to eat.
Smart Images
Figure SMS_1 
Figure SMS_2 
Figure SMS_3
Abstract
Description
Technical Field
[0001] This invention relates to the field of pet food technology, specifically to a compound functional pet palatability enhancer and its preparation method. Background Technology
[0002] As residents' living standards continue to improve, pet owners are paying increasing attention to the healthy diet of their pets. During daily pet care, some pets experience poor appetite. Appetite enhancers, as a type of functional flavor additive, not only enhance the flavor and palatability of cat food but are also rich in nutrients such as amino acids and peptides. They can also serve as nutritional supplements to help cats and other pets obtain key nutrients.
[0003] Most commercially available palatability enhancers use animal liver as their core ingredient. These products have two major drawbacks: first, they have a strong odor, which some pet owners find unacceptable; second, they are unbalanced in terms of nutritional density and cost, with protein content typically only ≥10% and high raw material costs, resulting in high product prices.
[0004] In pet food production, the cooking of raw materials such as chicken paste, chicken frames, and chicken breast generates a large amount of cooking water. This wastewater is usually discharged directly, wasting high-quality protein resources and increasing the company's wastewater treatment burden. Realizing the resource utilization of cooking wastewater can effectively reduce pollutant emissions, possessing both economic value and environmental significance.
[0005] Because current palatability enhancers have limited functions, there is an urgent need for a functional palatability enhancer to meet the diversified needs of the market. Summary of the Invention
[0006] The main objective of this invention is to provide a high-protein cat palatability enhancer and its preparation method. The main raw materials of the palatability enhancer include concentrated protein water and chicken liver. This invention comprehensively utilizes manufacturing waste, turning waste into treasure, reducing the production cost of the palatability enhancer, reducing waste emissions, and protecting the environment. Furthermore, its multifunctional composite design integrates palatability enhancement and functional nutrition. The product of this invention can be used as a high-end pet palatability enhancer and a dietary supplement for pets during recovery.
[0007] To achieve the above objectives, the technical solution of the present invention is implemented as follows: A method for preparing a composite functional pet palatability attractant includes the following steps: (1) After crushing the chicken liver and skin, mix them evenly with the concentrated protein solution and then enzymatically hydrolyze them, collect the hydrolysate; (2) The enzymatic hydrolysate and reducing sugar from step (1) are subjected to a first Maillard reaction, and then the product of the first Maillard reaction is subjected to a second Maillard reaction with yeast hydrolysate and complex amino acids. (3) After cooling in step (2), add nutritional fortifiers, gut health agents, antioxidants and stabilizers to homogenize and stabilize the mixture; (4) Add acidity regulator and preservative to step (3), mix well, and then fill and sterilize the package.
[0008] Further, in step (1), the weight parts of the concentrated protein solution are 45-55 parts, the weight parts of the chicken liver paste are 40-50 parts, and the weight parts of the chicken skin are 5-10 parts. The protease used for enzymatic hydrolysis is a complex protease consisting of alkaline protease, lipase, and flavor protease, with a mass ratio of 2-3:1:1. The amount of protease used is 0.15-0.3wt% of the total mass of the chicken liver paste, chicken skin, and concentrated protein solution. The enzymatic hydrolysis conditions are a temperature of 50-60℃, a time of 2-4h, and a pH adjusted to 7-8.
[0009] Further, the method for preparing the concentrated protein liquid in step (1) includes removing oil and residue from the cooking water produced after steaming meat raw materials and then vacuum concentrating it to obtain concentrated protein liquid; the mass fraction of the concentrated protein liquid is 15%~20%, and the meat includes chicken carcass, chicken meat paste and chicken breast.
[0010] Furthermore, the conditions for the stepwise Maillard reaction in step (2) are as follows: 1) Add 4%-8% of reducing sugar by weight of the total mixture to the enzymatic hydrolysate, and carry out the first Maillard reaction at 85-90℃ with stirring for 40-60 min; the reducing sugar is glucose and xylose; the mass ratio of the two is 1.5-3:1; 2) Add 0.5-2% of the total mass of yeast hydrolysate from step 1) to the system from step 1); heat to 95-110℃ and carry out the second Maillard reaction for 20-30 minutes to obtain the Maillard reaction product until the system turns reddish-brown and has a strong roasted aroma.
[0011] Further, in step (3), the mass ratio of the nutrient fortifier, gut health agent, antioxidant, and stabilizer is 2.5:6.5:2.2:3.5-7.2; the nutrient fortifier is taurine, lecithin, vitamin E, and vitamin B1, with a mass ratio of 0.4-0.6:0.9-1.2:0.3-0.6:0.3-0.6; the gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3; the antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2.
[0012] Further, in step (3), the stabilizer is maltodextrin, xanthan gum and guar gum in a mass ratio of 3-7:0.1-0.2:0.1-0.3; the amount of nutrient fortifier is 2.5% of Maillard reactant; the homogenization temperature is 55-65℃ and the pressure is 20-25MPa.
[0013] Furthermore, the nutritional fortifier, gut health agent, and antioxidant are encapsulated materials, and the encapsulation process includes the following steps: S1: Add the wall material maltodextrin, whey protein, and pectin to water and heat to 50-65℃, stirring until completely dissolved. Then add water-soluble components such as antioxidant peptides, tea polyphenols, fructooligosaccharides, galactooligosaccharides, post-biotics, taurine, sodium D-isoascorbate, and vitamin B1, stirring at low speed until completely dissolved to obtain the aqueous phase, avoiding excessive foaming. The mass ratio of maltodextrin:whey protein:pectin is 15:4:1; the sum of the masses of nutritional fortifiers, gut health agents, and antioxidants to the total mass of the wall material is 2-4:1. S2: Mix lecithin and glyceryl monostearate at a mass ratio of 1.5:1; add oil-soluble components rosemary extract and vitamin E and mix evenly to obtain the oil phase; S3: Slowly pour the oil phase obtained in step S2 into the aqueous phase stirred in step S1, gradually increasing the stirring speed to 800-1000 rpm. After all the oil phase is added, perform high-speed shear emulsification at 10000-12000 rpm for 3-5 minutes to form a uniform primary emulsion. Then, homogenize under high pressure at 25-30 MPa and cycle twice. S4: Spray dry the emulsion obtained in step S3, with an inlet air temperature of 155-160℃ and an outlet air temperature of 70-75℃. The atomization pressure is 0.3-0.4 MPa, and the emulsion solids content is 25-30%.
[0014] Further, in step (4), the acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5-3:0.5-1:0.5, and the pH after adjustment is 4.0-4.5; the preservative is potassium sorbate; and the dosage is 0.05-0.1wt%.
[0015] Furthermore, the filling and sterilization conditions in step (4) are 80-90℃, water bath sterilization for 15-20 minutes, and hot filling and sealing.
[0016] Furthermore, the composite functional pet palatability attractant prepared by any of the methods described above.
[0017] The beneficial effects of this invention are: 1. The palatability enhancer described in this invention is high in protein, rich in nutrients, and has a strong meaty aroma, significantly improving the palatability of cats. It can be used for spraying dry cat food and is easy to apply. 2. The main raw materials of the palatability enhancer described in this invention include concentrated protein liquid and water from cooking meats such as chicken liver. After centrifugation to remove oil and impurities, concentrated protein water can be prepared through a vacuum concentration process. Cat palatability enhancers prepared using this type of concentrated protein water as the core raw material not only have a mild aroma and rich meat flavor, significantly increasing pets' willingness to eat, but also substantially reduce product production costs. 3. The palatability enhancer described in this invention uses a combination of organic and inorganic acids for pH adjustment, avoiding the bitter and astringent taste that can occur when a large amount of phosphoric acid is added alone. The combined use of phosphoric acid, citric acid, and lactic acid not only inhibits microbial growth but also further enhances the palatability of the palatability enhancer. 4. In this invention, the functional additives in the palatability enhancer are stably encapsulated to improve the stability of the antioxidant system (antioxidant peptides, rosemary extract, tea polyphenols), the intestinal health system (FOS, GOS, post-biotics), and the nutritional fortification system (taurine, lecithin, multivitamins). This improves the stability of the antioxidant system to light, heat, and oxygen. The intestinal health system needs to reach the colon intact to avoid damage from gastric acid. After encapsulation, it is pH-responsive and releases specifically to the colon. The nutritional fortification system is highly water-soluble and easily lost during processing. Encapsulation with microemulsions / nanoliposomes can achieve sustained release at the small intestinal absorption site. Detailed Implementation
[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0019] A method for preparing a composite functional pet palatability attractant includes the following steps: (1) After enzymatically hydrolyzing chicken liver paste, chicken skin, and concentrated protein liquid, collect the hydrolysate; (2) The enzymatic hydrolysate, yeast hydrolysate and reducing sugar from step (1) are subjected to Maillard reaction in steps; (3) After cooling in step (2), add nutritional fortifiers, gut health agents, antioxidants and stabilizers to homogenize and stabilize the mixture; (4) Add acidity regulator and preservative to step (3), mix well, and then fill and sterilize the package.
[0020] Further, in step (1), the weight parts of the concentrated protein solution are 45-55 parts, the weight parts of the chicken liver paste are 40-50 parts, and the weight parts of the chicken skin are 5-10 parts. The protease used for enzymatic hydrolysis is a complex protease consisting of alkaline protease, lipase, and flavor protease, with a mass ratio of 2-3:1:1. The amount of protease used is 1.5-3 wt% of the total mass of the chicken liver paste, chicken skin, and concentrated protein solution. The enzymatic hydrolysis conditions are a temperature of 50-60℃, a time of 2-4 hours, and a pH adjusted to 7-8.
[0021] Further, the method for preparing the concentrated protein liquid in step (1) includes removing oil and residue from the cooking water produced after steaming the raw materials, including chicken carcasses and chicken meat paste, and then performing vacuum concentration; the mass fraction of the concentrated protein liquid is 15%~20%.
[0022] Furthermore, the conditions for the stepwise Maillard reaction in step (2) are as follows: 1) Add 4%-8% of reducing sugar by weight of the total mixture to the enzymatic hydrolysate, and carry out the first Maillard reaction at 85-90℃ with stirring for 40-60 min; the reducing sugar is glucose and xylose; the mass ratio of the two is 1.5-3:1; 2) Add 0.5-2% of yeast hydrolysate and 0.8-1.2% of compound amino acids (L-cysteine and glycine in a mass ratio of 1:1) to the system in step 1). Heat to 95-110℃ and carry out a second Maillard reaction for 20-30 minutes to obtain the Maillard reaction product until the system turns reddish-brown and has a strong roasted aroma.
[0023] Further, in step (3), the mass ratio of the nutrient fortifier, gut health agent, antioxidant, and stabilizer is 2.5:6.5:2:8.6; the nutrient fortifier is taurine, lecithin, vitamin E, and vitamin B1, with a mass ratio of 0.4-0.6:0.9-1.2:0.3-0.6:0.3-0.6; the gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3; the antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2.
[0024] Further, in step (3), the stabilizer is maltodextrin, xanthan gum and guar gum in a mass ratio of 3-7:0.1-0.2:0.1-0.3; the amount of nutrient fortifier is 2-4% of Maillard reactant; the homogenization temperature is 55-65℃ and the pressure is 20-25MPa.
[0025] Furthermore, the nutritional fortifier, gut health agent, and antioxidant are encapsulated materials, and the encapsulation process includes the following steps: S1: Add the wall material maltodextrin, whey protein, and pectin to water and heat to 50-65℃, stirring until completely dissolved. Then add water-soluble components such as antioxidant peptides, tea polyphenols, fructooligosaccharides, galactooligosaccharides, post-biotics, taurine, sodium D-isoascorbate, and vitamin B1, stirring at low speed until completely dissolved to obtain the aqueous phase, avoiding excessive foaming. The mass ratio of maltodextrin:whey protein:pectin is 15:4:1; the sum of the masses of nutritional fortifiers, gut health agents, and antioxidants to the total mass of the wall material is 2-4:1. S2: Mix lecithin and glyceryl monostearate at a mass ratio of 1.5:1; add oil-soluble components rosemary extract and vitamin E and mix evenly to obtain the oil phase; S3: Slowly pour the oil phase obtained in step S2 into the aqueous phase stirred in step S1, gradually increasing the stirring speed to 800-1000 rpm. After all the oil phase is added, perform high-speed shear emulsification at 10000-12000 rpm for 3-5 minutes to form a uniform primary emulsion. Then, homogenize under high pressure at 25-30 MPa and cycle twice. S4: Spray dry the emulsion obtained in step S3, with an inlet air temperature of 155-160℃ and an outlet air temperature of 70-75℃. The atomization pressure is 0.3-0.4 MPa, and the emulsion solids content is 25-30%.
[0026] Further, in step (4), the acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5-3:0.5-1:0.5, and the pH is adjusted to 4.0-4.5; the preservative is potassium sorbate; and the dosage is 0.05-0.1wt%.
[0027] Furthermore, the filling and sterilization conditions in step (4) are 80-90℃, water bath sterilization for 15-20 minutes, and hot filling and sealing.
[0028] Furthermore, the composite functional pet palatability attractant prepared by any of the methods described above.
[0029] Table 1. Raw materials and weight parts of the palatability enhancers described in each embodiment and comparative example.
[0030] The process parameters for each step in the embodiment are shown in Table 2.
[0031] The specific process steps for the embodiments and comparative examples are as follows: Example 1
[0032] This embodiment provides a method for preparing a compound functional pet palatability attractant, comprising the following steps: (1) Grind 50 parts of chicken liver and 5 parts of chicken skin into a paste, mix with 45 parts of concentrated protein solution, and then perform enzymatic hydrolysis. The mass fraction of the concentrated protein solution is 15%, the temperature is 60℃, the time is 2h, and the pH is adjusted to 7.5. The complex protease used for enzymatic hydrolysis is a combination of alkaline protease, lipase and flavor protease in a mass ratio of 2.5:1:1. The amount of protease used is 0.2wt% of the total mass of chicken liver paste, chicken skin and concentrated protein solution. After enzymatic hydrolysis, collect the hydrolysate. (2) Maillard reaction: 1) Add 4.5% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 60 min at 85°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 3.5:1. 2) Add 1% by weight of yeast hydrolysate and 1% by weight of a complex amino acid, wherein the complex amino acid is L-cysteine and glycine in a mass ratio of 1:1, to the product of the first Maillard reaction; heat to 100℃ and carry out a second Maillard reaction for 25 min to obtain the Maillard reaction product. (3) After cooling down in step (2), add nutritional fortifiers, gut health agents, antioxidants and stabilizers to homogenize and stabilize; the homogenization temperature is 65℃ and the pressure is 23MPa.
[0033] The amount of nutrient fortifier used is 2.5% of the Maillard reactant; The nutritional fortifier, gut health agent, antioxidant, and stabilizer are present in a mass ratio of 2.5:6.5:2.2:7.2. The nutritional fortifier consists of taurine, lecithin, vitamin E, and vitamin B1 in a mass ratio of 0.5:1:0.5:0.5. The gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3. The antioxidant consists of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2. The stabilizer is composed of maltodextrin, xanthan gum, and guar gum in a mass ratio of 7:0.1:0.1. (4) Add acidity regulator and preservative to step (3) and mix well. The acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5:0.5:0.5, and the pH is adjusted to 4.0. The preservative is potassium sorbate and the dosage is 0.05wt%. Sterilize in a water bath at 85℃ for 20 minutes, and then fill and seal the package for sterilization. Example 2
[0034] This embodiment provides a method for preparing a compound functional pet palatability attractant, comprising the following steps: (1) 47 parts chicken liver and 8 parts chicken skin were crushed and ground into a paste, mixed with 45 parts concentrated protein solution, and then enzymatically hydrolyzed. The mass fraction of the concentrated protein solution was 15%, the temperature was 55℃, the time was 4h, and the pH was adjusted to 7. The compound enzyme used for enzymatic hydrolysis was a combination of alkaline protease, lipase and flavor protease in a mass ratio of 2:1:1. The amount of protease used was 0.3wt% of the total mass of chicken liver paste, chicken skin and concentrated protein solution. After enzymatic hydrolysis, the hydrolysate was collected. (2) Add 4.5% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 40 min at 90°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 2:1. Add 0.5% of yeast hydrolysate and 0.8% of a complex amino acid, wherein the complex amino acid is L-cysteine and glycine in a mass ratio of 1:1, to the product of the first Maillard reaction; heat to 95°C and carry out a second Maillard reaction for 30 min to obtain the Maillard reaction product. (3) After cooling in step (2), add nutrient fortifier, gut health agent, antioxidant and stabilizer to homogenize and stabilize, and adjust the viscosity with water; the amount of nutrient fortifier is 2.5% of Maillard reactant; the homogenization temperature is 55℃ and the pressure is 25MPa. The mass ratio of nutrient fortifier, gut health agent, antioxidant and stabilizer is 2.5:6.5:2.2:5.3; the nutrient fortifier is taurine, lecithin, vitamin E and vitamin B1, and the mass ratio of the four is 0.4:0.9:0.6:0.6; the gut health agent is composed of fructooligosaccharide, galactooligosaccharide and post-biotic in a mass ratio of 2:1.5:3; the antioxidant is composed of antioxidant peptide, rosemary extract, tea polyphenols and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2. The stabilizers are maltodextrin, xanthan gum, and guar gum in a mass ratio of 5:0.2:0.1. (4) Add acidity regulator and preservative to step (3) and mix well. The acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 3:1:0.5; the pH after adjustment is 4.5; the preservative is potassium sorbate; the amount is 0.08wt%. Sterilize in a 90℃ water bath for 15min, and then hot fill and seal for sterilization and packaging. Example 3
[0035] This embodiment provides a method for preparing a compound functional pet palatability attractant, comprising the following steps: (1) 45 parts chicken liver and 5 parts chicken skin were crushed and ground into a paste, mixed with 50 parts concentrated protein solution, and then enzymatically hydrolyzed. The mass fraction of the concentrated protein solution was 20%, the temperature was 50℃, the time was 4h, and the pH was adjusted to 8. The compound enzyme used for enzymatic hydrolysis was a combination of alkaline protease, lipase and flavor protease in a mass ratio of 2.5:1:1. The amount of protease used was 0.15wt% of the total mass of chicken liver paste, chicken skin and concentrated protein solution. After enzymatic hydrolysis, the hydrolysate was collected. (2) Add 6% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 50 min at 88°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 2:1. Add 1.5% by weight of yeast hydrolysate and 1.2% by weight of complex amino acids, wherein the complex amino acids are L-cysteine and glycine in a mass ratio of 1:1, to the product of the first Maillard reaction; heat to 110°C and carry out the second Maillard reaction for 20 min to obtain the Maillard reaction product. (3) After cooling down in step (2), add nutritional fortifiers, gut health agents, antioxidants and stabilizers to homogenize and stabilize; the homogenization temperature is 65℃ and the pressure is 20MPa.
[0036] The mass ratio of nutritional fortifier, gut health agent, antioxidant, and stabilizer is 2.5:6.5:2.2:4.4. The nutritional fortifier consists of taurine, lecithin, vitamin B1, and vitamin E, with a mass ratio of 0.6:1.1:0.5:0.3. The gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3. The antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2. The stabilizer is maltodextrin, xanthan gum, and guar gum in a mass ratio of 4:0.2:0.2. The nutritional fortifier accounts for 2.5% of the Maillard reactant. (4) Add acidity regulator and preservative to step (3) and mix well. The acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5:0.5:0.5, and the pH is adjusted to 4.0. The preservative is potassium sorbate and the dosage is 0.05wt%. Sterilize in an 80℃ water bath for 20 minutes, and then hot fill and seal for sterilization and packaging. Example 4
[0037] This embodiment provides a method for preparing a compound functional pet palatability attractant, comprising the following steps: (1) 42 parts chicken liver and 6 parts chicken skin were crushed and ground into a paste, and mixed with 52 parts concentrated protein solution for enzymatic hydrolysis. The mass fraction of the concentrated protein solution was 15%, the temperature was 60℃, the time was 2h, and the pH was adjusted to 7.5. The compound enzyme used for enzymatic hydrolysis was a combination of alkaline protease, lipase and flavor protease in a mass ratio of 2:1:1. The amount of protease used was 0.2wt% of the total mass of chicken liver paste, chicken skin and concentrated protein solution. After enzymatic hydrolysis, the hydrolysate was collected. (2) Maillard reaction: 1) Add 7% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 60 min at 85°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 5:2. 2) Add 2% of yeast hydrolysate and 1% of complex amino acids by mass to the product of the first Maillard reaction. The complex amino acids are L-cysteine and glycine in a mass ratio of 1:1. Heat to 100°C and carry out the second Maillard reaction for 25 min to obtain the Maillard reaction product. (3) After cooling in step (2), add a nutrient fortifier, an intestinal health agent, an antioxidant, and a stabilizer, wherein the amount of nutrient fortifier is 2.5% of the Maillard reactant; The nutritional fortifier, gut health agent, and antioxidant have a mass ratio of 2.5:6.5:2.2. The nutritional fortifier consists of taurine, lecithin, vitamin E, and vitamin B1, with a mass ratio of 0.6:1:0.6:0.3. The gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3. The antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2.
[0038] The nutritional fortifier, gut health agent, and antioxidant are encapsulated materials, and the encapsulation process includes the following steps: S1: Add maltodextrin, whey protein, and pectin to water and heat to 50-65℃, stirring until completely dissolved. Then add water-soluble components such as antioxidant peptides, tea polyphenols, fructooligosaccharides, galactooligosaccharides, post-biotics, taurine, sodium D-isoascorbate, and vitamin B1, stirring at low speed until completely dissolved to obtain the aqueous phase. The mass ratio of maltodextrin:whey protein:pectin is 15:4:1; the sum of the masses of nutritional fortifiers, gut health agents, and antioxidants is 2:1 compared to the total mass of the wall material. S2: Mix lecithin and glyceryl monostearate at a mass ratio of 1.5:1; add oil-soluble components rosemary extract and vitamin E and mix evenly to obtain the oil phase; S3: Slowly pour the oil phase obtained in step S2 into the aqueous phase stirred in step S1, gradually increasing the stirring speed to 800 rpm. After all the oil phase is added, perform high-speed shear emulsification at 10,000 rpm for 5 minutes to form a uniform primary emulsion. Then, homogenize under high pressure at 25 MPa and cycle twice. The solid content of the emulsion is 25-30%.
[0039] S4: Spray dry the emulsion obtained in step S3, with an inlet air temperature of 155℃ and an outlet air temperature of 70℃. The atomization pressure is 0.4 MPa. The fortifier, gut health agent, and antioxidant were added as encapsulants to the Maillard product obtained in step (2), and a stabilizer was added for homogenization and stabilization. The homogenization temperature was 60°C and the pressure was 23 MPa. The mass ratio of the fortifier to the stabilizer was 2.5:4.35. The stabilizer was maltodextrin, xanthan gum, and guar gum in a mass ratio of 4:1.5:0.2. (4) Add acidity regulator and preservative to step (3) and mix well. The acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5:0.8:0.5, and the pH is adjusted to 4.0. The preservative is potassium sorbate and the dosage is 0.05wt%. Sterilize in a water bath at 85℃ for 20 minutes, and then fill and seal the package for sterilization. Example 5
[0040] This embodiment provides a method for preparing a compound functional pet palatability attractant, comprising the following steps: (1) Grind 40 parts of chicken liver and 8 parts of chicken skin into a paste, mix with 52 parts of concentrated protein solution, and then perform enzymatic hydrolysis. The mass fraction of the concentrated protein solution is 15%, the temperature is 50-60℃, the time is 2-4h, and the pH is adjusted to 7-8. The compound enzyme used for enzymatic hydrolysis is a combination of alkaline protease, lipase and flavor protease in a mass ratio of 2:1:1. The amount of protease used is 0.3wt% of the total mass of chicken liver paste, chicken skin and concentrated protein solution. After enzymatic hydrolysis, collect the hydrolysate. (2) Maillard reaction: 1) Add 8% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 40 min at 90°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 5:3. 2) Add 2% of the total mass of yeast hydrolysate and 1% of the total mass of the product of the first Maillard reaction to the product of the first Maillard reaction. The total mass of the compound amino acids is L-cysteine and glycine in a mass ratio of 1:1. Heat to 95°C and carry out the second Maillard reaction for 30 min to obtain the product of the Maillard reaction. (3) After cooling in step (2), add the encapsulated contents of nutrient fortifier, intestinal health agent and antioxidant, wherein the mass ratio of nutrient fortifier, intestinal health agent and antioxidant is 2.5:6.5:2.2; wherein the amount of nutrient fortifier is 2.5% of Maillard reactant; the nutrient fortifier is taurine, lecithin, vitamin E and vitamin B1, and the mass ratio of the four is 0.4:1:0.5:0.6; the intestinal health agent is composed of fructooligosaccharides, galactooligosaccharides and post-biotics in a mass ratio of 2:1.5:3; the antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.2.
[0041] The preparation method of the encapsulated nutritional fortifier, gut health agent, and antioxidant includes the following steps: S1: Add maltodextrin, whey protein, and pectin to water and heat to 50-65℃, stirring until completely dissolved. Then add water-soluble components such as antioxidant peptides, tea polyphenols, fructooligosaccharides, galactooligosaccharides, post-biotics, taurine, sodium D-isoascorbate, and vitamin B1, stirring at low speed until completely dissolved to obtain the aqueous phase. The mass ratio of maltodextrin:whey protein:pectin is 15:4:1; the sum of the masses of nutritional fortifiers, gut health agents, and antioxidants to the total mass of the wall material is 2-4:1. S2: Mix lecithin and glyceryl monostearate at a mass ratio of 1.5:1; add oil-soluble components rosemary extract and vitamin E and mix evenly to obtain the oil phase; S3: Slowly pour the oil phase obtained in step S2 into the aqueous phase stirred in step S1, gradually increasing the stirring speed to 800-1000 rpm. After all the oil phase is added, perform high-speed shear emulsification at 10000-12000 rpm for 3-5 minutes to form a uniform primary emulsion. Then, homogenize under high pressure at 25-30 MPa and cycle twice. S4: Spray dry the emulsion obtained in step S3, with an inlet air temperature of 155-160℃ and an outlet air temperature of 70-75℃. The atomization pressure is 0.3-0.4 MPa, and the emulsion solids content is 25-30%.
[0042] The mass ratio of nutrient fortifier to stabilizer is 2.5:3.5; the stabilizer is maltodextrin, xanthan gum and guar gum in a mass ratio of 3:0.3:0.2; the nutrient fortifier, intestinal health agent and antioxidant encapsulation and stabilizer are added to the Maillard product in step (2) and homogenized and stabilized; the homogenization temperature is 55℃ and the pressure is 25MPa.
[0043] (4) Add acidity regulator and preservative to step (3) and mix evenly. The acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.6:0.6:0.5, and the pH is adjusted to 4.5. The preservative is potassium sorbate. The dosage is 0.1wt%. Sterilize in water bath at 80-90℃ for 15-20 minutes, and then fill and seal the package for sterilization. Comparative Example 1
[0044] This comparative example provides a pet palatability enhancer, which is composed of the following raw materials and their parts by weight: 100 parts chicken liver, 1 part yeast hydrolysate, 5 parts glucose, 0.5 parts L-cysteine, 0.5 parts glycine, 0.3 parts vitamin B1, 0.2 parts compound protease, 0.2 parts sodium D-isoascorbate, 0.2 parts potassium sorbate, 6 parts maltodextrin, 0.3 parts guar gum, and phosphate to adjust the pH to 4.
[0045] The preparation method is as follows: (1) Grind the chicken liver into chicken liver paste, add 0.2% of the chicken liver mass of compound protease (the mass ratio of alkaline protease and flavor protease is 2.5:1), and the enzymatic hydrolysis process is the same as in Example 1; (2) The Maillard reaction conditions are the same as in Example 1, specifically: 1) Add 4.5% of the total weight of reducing sugar to the enzymatic hydrolysate from step (1), and carry out the first Maillard reaction for 60 min at 85°C with stirring; the reducing sugar is glucose and xylose in a mass ratio of 3.5:1. 2) Add 1% of yeast hydrolysate and 1% of complex amino acids (L-cysteine and glycine in a mass ratio of 1:1) to the product of the first Maillard reaction; heat to 100°C and carry out the second Maillard reaction for 25 min to obtain the Maillard reaction product.
[0046] (3) After cooling down in step (2), add maltodextrin and guar gum as stabilizers to homogenize and stabilize the mixture; the homogenization temperature is 65℃ and the pressure is 23MPa.
[0047] (4) Add the acidity regulator phosphoric acid to the mixture in step (3) to adjust the pH to 4, add the preservatives sodium D-isoascorbate and potassium sorbate, mix evenly, sterilize in a water bath at 85°C for 20 minutes, and then fill and seal the package for sterilization. Comparative Example 2
[0048] This comparative example prepares a composite functional pet palatability enhancer. The difference between this example and Example 1 is that it does not include the gut health system and nutritional fortification system. The rest of the formulation and steps are the same as in Example 1. Application examples
[0049] Experimental Design: A two-basin test was used to evaluate the palatability of the attractants in the basal staple diet. The palatability attractants described in Examples 1-5 and Comparative Example 1 were uniformly sprayed onto the surface of blank staple diets at an addition ratio of 5% of the basal staple diet. After the staple diets were allowed to air dry naturally until they were no longer sticky, animal feeding trials were conducted.
[0050] Ten healthy pet cats were selected as experimental animals and fed using the double-basin method. Two groups were set up: Group A received a basic diet supplemented with the palatability enhancer from the example, and Group B received a basic diet supplemented with the comparative palatability enhancer. 50g of each of the sprayed basic diets from Group A and Group B were weighed and placed in identical containers. The animals' first-bite preference rate and feed intake were observed and recorded simultaneously. The experiment lasted for 3 days, with 12 hours of feeding per day.
[0051] Feed intake rate = Weight of cat food consumed × 100% / Total weight of cat food First bite preference rate = (Number of first active feeding attempts on the target sample × 100%) / Total number of feeding attempts The feed intake rate and first bite preference rate of Examples 1-5 and Comparative Example 1 are shown in Table 3: Table 3:
[0052] For three consecutive days, the feeding rate of 10 cats in Examples 1-5 and Comparative Example 1 was tested using the double-basin method, as shown in Tables 4-7: Table 4:
[0053] Table 5:
[0054] Table 6:
[0055] Table 7:
[0056] According to the statistical results of the experimental data in Table 3-7, in terms of the core evaluation indicators (first bite preference rate and overall feeding rate), the feeding rate of the attractant of this invention is 60-75%, while the feeding rate of Comparative Example 1 is between 25-40%. The cat attractants prepared in Examples 1-5 of this invention are significantly better than Comparative Example 1 (the attractant with traditional animal liver as a single raw material). Moreover, the cats did not refuse to eat or move away after smelling the food during the feeding process, and their feeding enthusiasm and persistence were better.
[0057] The retention rates of each functional component after processing in Examples 1, 4, and 5 and Comparative Examples 1-2 were tested. (1) The method for testing the antioxidant activity retention rate (ORAC value) is as follows: Sample preparation: Dissolve / disperse the sample from the examples or comparative examples to extract the antioxidant components.
[0058] Reaction system: Add fluorescent probe, free radical initiator (such as AAPH) and sample to be tested to buffer solution.
[0059] Fluorescence monitoring: Real-time detection of fluorescence decay curves (usually lasting 30-90 minutes).
[0060] Calculate the difference in the area under the fluorescence decay curve between the sample and the blank control.
[0061] A standard curve was prepared using vitamin E as a standard, and the results are expressed as “μmol VE equivalent / g sample”.
[0062] Retention rate = (ORAC value after treatment / ORAC value before treatment) × 100%.
[0063] (2) Test method for prebiotic activity retention rate (in vitro fermentation gas production): Fermentation system: Use anaerobic culture flasks, fill them with culture medium containing intestinal flora (such as human fecal inoculum) and the sample to be tested.
[0064] Gas production monitoring: pressure method: record the gas pressure changes inside the fermentation bottle using a pressure sensor.
[0065] Data processing: Record the gas production kinetic curve (usually 24-48 hours) and calculate the cumulative gas production.
[0066] Retention rate calculation: Compare the gas production curve characteristic parameters (such as total gas production) of the samples before and after encapsulation to calculate the percentage of activity retention.
[0067] (3) Test method for taurine retention rate (HPLC): High performance liquid chromatography (HPLC): Pretreatment: The sample is hydrolyzed (acid hydrolysis or enzymatic hydrolysis) to release taurine, and then injected after filtration / centrifugation.
[0068] Separation conditions: reversed-phase C18 column, mobile phase is usually phosphate buffer or ion-pairing reagent (such as sodium heptanesulfonate), derivatization (such as phthalaldehyde) or direct UV / fluorescence detection (taurine without UV absorption needs derivatization).
[0069] Amino acid analyzer: It uses ion exchange chromatography combined with ninhydrin post-column derivatization, which has higher specificity.
[0070] Calculation: Retention rate = (Taurine content after encapsulation / Initial addition amount before encapsulation) × 100%.
[0071] (4) Test method for overall encapsulation efficiency (oil-soluble components): Test principle: Separate free (unencapsulated) and encapsulated active ingredients and quantify them separately.
[0072] Separation method: Centrifugation / Filtration: High-speed centrifugation or ultrafiltration membrane separation of free components (suitable for microcapsules and liposomes).
[0073] Gel column chromatography: Separation of encapsulated and free components (e.g., Sephadex column).
[0074] Quantitative analysis: Determine the content of the free fraction (C_free), or directly determine the encapsulated fraction (demulsification / dissolution is required before detection).
[0075] Calculation formula: Encapsulation efficiency (EE%) = (W total - W free ) / W total × 100% (W) total W represents the total amount added. free The amount of drug loaded can be calculated either by measuring the amount of free drug or by directly measuring the content in the encapsulated particles.
[0076] The results are shown in Table 8:
[0077] The retention rates of various components in Examples 4 and 5 of this invention are significantly higher than those in Example 1, Comparative Examples 1 and 2. This is because Examples 4 and 5 employ an encapsulation method to encapsulate the nutrient fortifier, gut health agent, and antioxidant, demonstrating that a simplified encapsulation process is superior for the retention of active ingredients. This invention also employs a one-step encapsulation process, resulting in a significant retention rate of active ingredients.
[0078] According to the operating procedures of the INFOGEST 2.0 protocol, the simulated human digestive process is divided into three stages, simulating the continuous process of the digestive tract in the simulated oral cavity-gastric juice (SGF)-intestinal juice (SIF)-colonic juice (SCF): Oral administration → gastric digestion (2 hours) → small intestinal digestion (2 hours) → colonic fermentation (24-48 hours). Samples are taken at the end of each stage to determine the release or retention of the target substance and to plot a release curve. Table 9: Composition of Simulated Digestive Fluid
[0079] Simulated colonic fluid (SCF): Culture medium: Carbohydrate-rich media (such as M2 medium) are typically used to support microbial growth. Cysteine hydrochloride, Na2S, etc., act as reducing agents and create an anaerobic environment.
[0080] Inoculum should be prepared using standardized colonic microbial models (such as SHIME or TIM-2 inoculum).
[0081] Anaerobic conditions: The entire process takes place in an anaerobic workstation or is purged with an anaerobic nitrogen / carbon dioxide mixture.
[0082] The results are shown in Table 10: Table 10:
[0083] The encapsulation group of the present invention (Examples 4 and 5) achieves basic targeting and sustained release functions, and the prebiotics can be effectively released in the colon, which is significantly better than Example 1 without encapsulation.
[0084] The results of a 28-day feeding trial involving 30 healthy adult dogs / cats in each of the examples or comparative cases are shown in Table 11: Table 11:
[0085] Examples 1, 4, and 5 of this invention far surpass the traditional type in palatability, demonstrating the synergistic appetite-enhancing effect of complex flavor and nutritional fortification.
[0086] Examples 1, 4, and 5 of this invention are significantly superior to the single-function group of Comparative Example 1 and Comparative Example 2 in terms of fecal quality, fur condition, and antioxidant index. This strongly demonstrates the synergistic health effect produced by the combination of "appetite stimulation, nutrition, and health care," which is unattainable by single-function products.
[0087] The above results fully demonstrate that using concentrated protein water prepared from cooking wastewater as the main raw material not only makes full use of the high-quality protein resources in the cooking wastewater, but also provides abundant natural palatability precursors such as amino acids and peptides for the palatability enhancer. Supplementing with an appropriate amount of chicken liver as a flavor enhancer further strengthens the meat-derived flavor base. Through a stepwise process of "enzymatic pretreatment-Maillard reaction," the enzymatic hydrolysis process degrades large-molecule proteins into small-molecule peptides and free amino acids, providing sufficient reaction substrates for the subsequent Maillard reaction. The efficiency of the Maillard reaction is then enhanced through amino acid compounding, generating a rich and stable meat-like aroma compound. Simultaneously, the addition of yeast hydrolysate results in a more effective palatability enhancer. After encapsulation, this invention exhibits even more significant nutritional value, showing remarkable effects on improving pets' coat condition, intestinal health, and anti-free radical indicators.
[0088] After encapsulation of the active ingredients (Examples 4 and 5), sustained release of antioxidants and targeted release of intestinal regulators such as prebiotics can be achieved, which can significantly improve the pet's physical condition and coat condition.
[0089] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for preparing a composite functional pet palatability attractant, characterized in that, Includes the following steps: (1) After crushing the chicken liver and skin, mix them evenly with the concentrated protein solution and then enzymatically hydrolyze them, collect the hydrolysate; (2) The enzymatic hydrolysate and reducing sugar from step (1) are subjected to a first Maillard reaction, and then the product of the first Maillard reaction is subjected to a second Maillard reaction with yeast hydrolysate and complex amino acids. (3) After cooling in step (2), add nutritional fortifiers, gut health agents, antioxidants and stabilizers to homogenize and stabilize the mixture; (4) Add acidity regulator and preservative to step (3), mix well, and then fill and sterilize the package.
2. The preparation method of the composite functional pet palatability attractant according to claim 1, characterized in that: In step (1), the weight parts of concentrated protein solution are 45-55 parts, chicken liver paste is 40-50 parts, and chicken skin is 5-10 parts. The protease used for enzymatic hydrolysis is a complex protease consisting of alkaline protease, lipase, and flavor protease, with a mass ratio of 2-3:1:
1. The amount of protease used is 0.15-0.3wt% of the total mass of chicken liver paste, chicken skin, and concentrated protein solution. The enzymatic hydrolysis conditions are a temperature of 50-60℃ and a time of 2-4h.
3. The preparation method of the composite pet functional palatability attractant according to claim 1, characterized in that: The method for preparing concentrated protein liquid in step (1) includes removing oil and residue from the cooking water produced after steaming meat raw materials and then vacuum concentrating it to obtain concentrated protein liquid; the mass fraction of concentrated protein liquid is 15%~20%; the meat raw materials include chicken carcasses, chicken meat paste and chicken breast.
4. The preparation method of the composite pet functional palatability attractant according to claim 2, characterized in that: The conditions for the first Maillard reaction in step (2) are as follows: add 4%-8% of reducing sugar by weight of the total mixture to the enzymatic hydrolysate, and carry out the first Maillard reaction for 40-60 min under stirring at 85-90℃; the reducing sugar is glucose and xylose; the mass ratio of the two is 1.5-5:1; The conditions for the second Maillard reaction are as follows: add 0.5-2% of yeast hydrolysate and 0.8-1.2% of a complex amino acid, wherein the complex amino acid is L-cysteine and glycine in a mass ratio of 1:1, to the product of the first Maillard reaction; heat to 95-110℃ and carry out the second Maillard reaction for 20-30 minutes to obtain the Maillard reaction product.
5. The preparation method of the composite pet functional palatability attractant according to claim 1, characterized in that: In step (3), the mass ratio of the fortifier, gut health agent, antioxidant, and stabilizer is 2.5:6.5:2.2:3.5-7.2; the fortifier is taurine, lecithin, vitamin E, and vitamin B1, with a mass ratio of 0.4-0.6:0.9-1.2:0.3-0.6:0.3-0.6; the gut health agent is composed of fructooligosaccharides, galactooligosaccharides, and post-biotics in a mass ratio of 2:1.5:3; the antioxidant is composed of antioxidant peptides, rosemary extract, tea polyphenols, and sodium D-isoascorbate in a mass ratio of 1.5:0.3:0.2:0.
2.
6. The preparation method of the composite pet functional palatability attractant according to claim 5, characterized in that: In step (3), the stabilizer is maltodextrin, xanthan gum and guar gum in a mass ratio of 3-7:0.1-0.2:0.1-0.3; the amount of nutrient fortifier is 2.5% of Maillard reactant; the homogenization temperature is 55-65℃ and the pressure is 20-25MPa.
7. The preparation method of the composite pet functional palatability attractant according to claim 5, characterized in that: The nutritional fortifier, gut health agent, and antioxidant are encapsulated materials, and the encapsulation process includes the following steps: S1: Add maltodextrin, whey protein, and pectin to water and heat to 50-65℃, stirring until completely dissolved. Then add water-soluble components such as antioxidant peptides, tea polyphenols, fructooligosaccharides, galactooligosaccharides, post-biotics, taurine, sodium D-isoascorbate, and vitamin B1, stirring at low speed until completely dissolved to obtain the aqueous phase. The mass ratio of maltodextrin:whey protein:pectin is 15:4:1; the sum of the masses of nutritional fortifiers, gut health agents, and antioxidants to the total mass of the wall material is 2-4:
1. S2: Mix lecithin and glyceryl monostearate at a mass ratio of 1.5:1; add oil-soluble components rosemary extract and vitamin E and mix evenly to obtain the oil phase; S3: Slowly pour the oil phase obtained in step S2 into the aqueous phase stirred in step S1, gradually increasing the stirring speed to 800-1000 rpm. After all the oil phase is added, perform high-speed shear emulsification at 10000-12000 rpm for 3-5 minutes to form a uniform primary emulsion. Then, homogenize under high pressure at 25-30 MPa and cycle twice. S4: Spray dry the emulsion obtained in step S3, with an inlet air temperature of 155-160℃ and an outlet air temperature of 70-75℃. The atomization pressure is 0.3-0.4 MPa, and the emulsion solids content is 25-30%.
8. The preparation method of the composite pet functional palatability attractant according to claim 1, characterized in that: In step (4), the acidity regulator is a mixture of phosphoric acid, citric acid and lactic acid in a mass ratio of 2.5-3:0.5-1:0.5, and the pH is adjusted to 4.0-4.5; the preservative is potassium sorbate. The dosage is 0.05-0.1 wt%.
9. The preparation method of the composite pet functional palatability attractant according to claim 1, characterized in that: The filling and sterilization conditions in step (4) are 80-90℃, water bath sterilization for 15-20 minutes, and hot filling and sealing.
10. A composite functional pet palatability enhancer prepared by the method according to any one of claims 1-9.