A stable pet beverage and its preparation method

Abstract

This invention relates to the field of pet beverage technology, specifically to a pet beverage with good stability and its preparation method. The pet beverage, by weight, comprises the following components: 0.1-0.15 parts of carbohydrates, 0.02-0.05 parts of polyols, 0.015-0.03 parts of amino acids, 0.004-0.006 parts of vitamins, 0.03-0.04 parts of palatability enhancer, 0.05-0.1 parts of stabilizer, and 90-120 parts of water. The stabilizer is composed of lecithin and locust bean gum. The pet beverage of this invention has higher stability, promotes digestion, and ensures high safety.

Description

Technical Field

[0001] This invention relates to the field of pet beverage technology, specifically to a pet beverage with good stability and its preparation method. Background Technology

[0002] Pet drinks, a type of liquid pet food, are made from water and various nutrients. With their convenient feeding, palatable and mild nature, and easily absorbed nutrients, pet drinks have gradually become an important supplementary product for daily pet feeding, especially suitable for dogs and cats in scenarios such as daily hydration, post-operative recovery, and intestinal conditioning.

[0003] However, currently available pet beverage products generally suffer from the following technical deficiencies, making it difficult to meet the multiple requirements of long-term storage, reasonable nutritional balance, and safety: Firstly, the system stability is poor: Most pet drinks use water as the main base, and the added functional nutrients are mostly trace amounts of fat-soluble or poorly soluble substances. Without the addition of stabilizers or only a single emulsifier or thickener, it is impossible to achieve uniform dispersion of the components. During storage or transportation at room temperature, problems such as layering, sedimentation, and floating oil are very likely to occur. This not only affects the appearance of the product but also leads to uneven distribution of nutrients, making it difficult for pets to fully absorb them after ingestion, and making it difficult to achieve long-term product stability. For example, Chinese Patent Publication No. CN101204199A discloses a dog drink in which the weight parts of each additive component per 100,000 parts by weight of water are: calcium lactate 8730-16370, vitamin B1 15-35, vitamin B3 10-50, vitamin B6 30-160, vitamin B... 12 0.05-0.11g, folic acid 1-2g, aloe vera juice 1500-5000g, and flavoring agent 100-500g. Because this beverage does not contain stabilizers, the calcium lactate has relatively poor stability.

[0004] Secondly, the nutritional composition is unreasonable: some products add a lot of refined sugars such as sucrose and glucose to improve palatability. Long-term feeding can easily lead to problems such as obesity, abnormal blood sugar, and dental caries in pets. In addition, the functional ingredients added to some products lack scientific ratio and cannot effectively promote digestion. Third, there is insufficient control over the safety of additives: some products use stabilizers, sweeteners, and palatability enhancers that do not take into account the metabolic characteristics of pets, or use ingredients not listed in the feed additive catalog, which poses a risk to feeding safety.

[0005] Therefore, it is essential to develop a pet beverage and its preparation method that can solve the above-mentioned technical problems. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a pet beverage with higher stability, better digestibility and / or higher safety, as well as a method for preparing the beverage.

[0007] This invention is achieved through the following technical solutions: The first aspect of this invention provides a pet beverage with good stability, comprising, by weight, the following components: 0.1-0.15 parts of sugar, 0.02-0.05 parts of polyol, 0.015-0.03 parts of amino acids, 0.004-0.006 parts of vitamins, 0.03-0.04 parts of palatability enhancer, 0.05-0.1 parts of stabilizer, and 90-120 parts of water, wherein the stabilizer is composed of lecithin and locust bean gum.

[0008] In one embodiment of the present invention, the mass ratio of lecithin to locust bean gum is 1:0.5-1.5.

[0009] In one embodiment of the present invention, the carbohydrate is composed of β-1,3-D-glucan and oligochitosan.

[0010] In a preferred embodiment of the present invention, the mass ratio of β-1,3-D-glucan to oligochitosan is 1:2-4.

[0011] In a preferred embodiment of the present invention, the weight-average molecular weight of the oligochitosan is 800-1000.

[0012] In one embodiment of the present invention, the polyol is selected from at least one of glycerol and propylene glycol.

[0013] In one embodiment of the present invention, the amino acid substance is selected from amino acids and / or salts of said amino acids.

[0014] In a preferred embodiment of the present invention, the amino acid is selected from at least one of taurine, L-lysine, L-arginine and L-cysteine.

[0015] In a preferred embodiment of the present invention, the salt is a hydrochloride, such as the hydrochloride of at least one amino acid selected from L-lysine, L-arginine and L-cysteine.

[0016] In one embodiment of the present invention, the vitamins include at least one of vitamin A, vitamin B1, vitamin B2, vitamin C, niacin, and nicotinamide.

[0017] In one embodiment of the present invention, the palatability enhancer is selected from at least one of sweet substances and flavoring substances.

[0018] In a preferred embodiment of the present invention, the sweetening substance is selected from at least one of disodium 5'-ribonucleotide, trehalose, and steviol glycosides.

[0019] In a preferred embodiment of the present invention, the flavoring substance is selected from beef flavoring.

[0020] In a more preferred embodiment of the present invention, the raw materials for preparing the beef flavoring include beef enzymatic hydrolysate, L-cysteine, alanine, proline, glycine, ribose, monosodium glutamate, thiamine, yeast extract, sodium chloride, and beef tallow.

[0021] In a further preferred embodiment of the present invention, the raw materials for preparing the beef flavoring, by weight, include: 80-120 parts of beef enzymatic hydrolysate, 0.1-0.4 parts of L-cysteine, 0.4-0.6 parts of alanine, 0.8-1.5 parts of proline, 1.2-2 parts of glycine, 0.8-1.5 parts of ribose, 0.1-0.5 parts of monosodium glutamate, 0.5-1.5 parts of thiamine, 8-12 parts of yeast extract, 1-3 parts of sodium chloride, and 12-15 parts of beef tallow.

[0022] The preparation process of beef enzymatic hydrolysate is as follows: mince the beef, add water and enzymes for enzymatic hydrolysis, and inactivate the enzymes to obtain the solution.

[0023] The mass ratio of beef to water is 2-4:10.

[0024] The enzymatic hydrolysis temperature is 35-45℃, and the enzymatic hydrolysis time is 2-4 hours.

[0025] The amount of enzyme used is 0.1-1% of the beef weight.

[0026] The process parameters for enzyme inactivation are: 90-100℃ for 5-15 minutes.

[0027] The enzyme is a complex flavor enzyme, including but not limited to those purchased from Beijing Solarbio Technology Co., Ltd.

[0028] The yeast flavoring (also known as yeast extract or yeast essence) is a nutritious, functional, natural seasoning refined from fresh yeast emulsion. It is rich in complete essential amino acids, peptides, flavor nucleotides, B vitamins, and various trace elements.

[0029] The preparation process of the beef flavoring includes: mixing the raw materials and heating them to react, thereby obtaining the flavoring.

[0030] The heating temperature is 100-150℃, and the heating time is 30-50 minutes.

[0031] A second aspect of the present invention provides a method for preparing the above-mentioned pet beverage, comprising the following steps: mixing sugars, polyols, amino acids, vitamins, palatability enhancers, stabilizers and water evenly to obtain the beverage.

[0032] The beneficial effects of this invention are: This invention improves the composition of carbohydrates, thereby enhancing pets' immunity and promoting digestion and absorption. β-1,3-D-glucan and oligochitosan, when combined in a specific ratio, are particularly effective in improving digestive capacity.

[0033] This invention further improves the stability of beverages by adding stabilizers, especially by optimizing the composition of the stabilizers, which significantly improves stability and enhances product safety. Detailed Implementation

[0034] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as a result. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0035] In the following examples, the oligochitosan was purchased from Dalian Meilun Biotechnology Co., Ltd., catalog number MB0036, Mw=800-1000.

[0036] Lecithin was purchased from Jinan Huijinchuan Chemical Co., Ltd.

[0037] The locust bean gum was purchased from Hebei Jiuxing Chemical Products Co., Ltd.

[0038] The raw materials for preparing beef flavoring, by weight, include: 100 parts beef enzymatic hydrolysate, 0.3 parts L-cysteine, 0.5 parts alanine, 1 part proline, 1.5 parts glycine, 1.2 parts ribose, 0.25 parts monosodium glutamate, 1 part thiamine, 10 parts yeast extract, 1.6 parts sodium chloride, and 13.5 parts beef tallow; The preparation process of beef enzymatic hydrolysate is as follows: 600g of beef is ground in a meat grinder, 2000g of water is added, and after cooling to 40℃, 1.2g of enzyme is added. After enzymatic hydrolysis for 3 hours, the temperature is heated to 90℃ and maintained for 10 minutes to inactivate the enzyme, thus obtaining beef enzymatic hydrolysate. The preparation process of beef flavoring includes: mixing the raw materials and heating them at 120°C for 40 minutes to obtain the flavoring.

[0039] Example 1 A pet beverage, by weight, comprises the following: 0.1 parts carbohydrates, 0.02 parts glycerol, 0.008 parts taurine, 0.007 parts L-arginine, 0.0039 parts vitamin C, 0.0001 parts vitamin B2, 0.03 parts beef flavoring, 0.05 parts stabilizer, and 90 parts water; wherein the stabilizer is composed of lecithin and locust bean gum in a mass ratio of 2:1; and the carbohydrates are composed of β-1,3-D-glucan and oligochitosan in a mass ratio of 1:2.

[0040] The above components are mixed evenly at room temperature to obtain the final product.

[0041] Example 2 A pet beverage, by weight, comprises the following: 0.15 parts of carbohydrates, 0.05 parts of propylene glycol, 0.016 parts of taurine, 0.014 parts of L-arginine, 0.0058 parts of vitamin C, 0.0002 parts of vitamin B2, 0.04 parts of steviol glycosides, 0.1 parts of stabilizer, and 120 parts of water; wherein the stabilizer is composed of lecithin and locust bean gum in a mass ratio of 1:1.5; and wherein the carbohydrates are composed of β-1,3-D-glucan and oligochitosan in a mass ratio of 1:4.

[0042] The above components are mixed evenly at room temperature to obtain the final product.

[0043] Example 3 A pet beverage, by weight, comprises the following: 0.12 parts of carbohydrates, 0.04 parts of glycerol, 0.01 parts of taurine, 0.01 parts of L-arginine, 0.005 parts of vitamin C, 0.0002 parts of vitamin B2, 0.04 parts of beef flavoring, 0.08 parts of stabilizer, and 100 parts of water; wherein the stabilizer is composed of lecithin and locust bean gum in a mass ratio of 1:1; wherein the carbohydrates are composed of β-1,3-D-glucan and oligochitosan in a mass ratio of 1:3.

[0044] The above components are mixed evenly at room temperature to obtain the final product.

[0045] Comparative Example 1 A pet beverage differs from Example 3 only in the composition of the stabilizer, containing only lecithin. The amount of stabilizer remains the same, and all other conditions are identical.

[0046] Comparative Example 2 A pet beverage differs from Example 3 only in the composition of the stabilizer, containing only locust bean gum, with the amount of stabilizer remaining the same, and all other conditions being identical.

[0047] Comparative Example 3 A pet beverage differs from Example 3 only in the composition of its sugars, containing only β-1,3-D-glucan, while the amount of sugars remains the same, and all other conditions are identical.

[0048] Comparative Example 4 A pet beverage differs from Example 3 only in the composition of the sugars; it contains only oligochitosan, while the amount of sugars remains the same, and all other conditions are identical.

[0049] Comparative Example 5 A pet beverage differs from Example 3 only in the composition of the sugars, which are replaced with xylooligosaccharides. The amount of sugars remains the same, and all other conditions are identical.

[0050] Test Example 1: Stability Test (1) High temperature stability The pet drinks from Examples 1-3 and Comparative Examples 1-5 were placed in a 50°C constant temperature incubator for 24 hours and their condition was observed.

[0051] (2) Low temperature stability Take the pet drinks from Examples 1-3 and Comparative Examples 1-5, place them in a -5℃ constant temperature chamber for 36 hours, and then take them out. After they return to 20℃, observe the state of the pet drinks.

[0052] The results are shown in Table 1.

[0053] Table 1 Stability test results

[0054] As can be seen from the above, the pet beverage formulation system of this invention is reasonable and exhibits excellent stability under both high and low temperature conditions, improving the product's storage and environmental tolerance stability. In particular, the composition of stabilizers and sugars has a significant impact on the stability of the pet beverage.

[0055] Test Example 2: Digestion Promotion Test Healthy cats of the same breed, aged 3 years and weighing 2.5-3.5 kg, were selected and randomly divided into 7 groups of 6 cats each, with an equal number of males and females. One group served as the blank control group, and the remaining 6 groups served as the experimental groups. Each cat was housed individually in a cat cage under the same environmental conditions, with free access to food and water throughout the experiment. The same cat food was used for all cats. The blank control group drank tap water, while the experimental groups drank the pet beverages specified in Examples 1-3 and Comparative Examples 3-5, respectively.

[0056] Experimental period: 7-day pre-feeding period and 10-day formal trial period. Conditions were identical throughout the experimental period, but testing was conducted only during the formal trial period. This included recording food and water intake (or pet beverage consumption) during the formal trial period, observing fecal matter, and collecting all feces (separated from urine). After collection, feces were frozen at -20°C, freeze-dried after the formal trial period, pulverized through a 60-mesh sieve, and the protein and fat content was determined.

[0057] The protein content in feed, pet beverages, and feces was determined according to GB / T 6432-2018 "Determination of Crude Protein in Feed - Kjeldahl Method", and the fat content in feed, pet beverages, and feces was determined according to GB / T 6433-2025 "Determination of Crude Fat in Feed". The apparent digestibility of crude protein and crude fat was calculated according to the following formulas. The results are shown in Table 2.

[0058] Apparent digestibility (%) = [(total ingested nutrients - total fecal nutrients) / total ingested nutrients] × 100%; The total nutrient intake of the experimental group was calculated based on the total nutrient intake of the feed and pet beverage; nutrients refer to protein or fat.

[0059] The soft stool diarrhea rate was calculated according to T / CVDA 55-2025 "Evaluation Standard for In Vivo Digestibility of Protein in Pet Food". The soft stool diarrhea rate (%) = [(Number of soft stools + Number of diarrheas) / Total number of tests] × 100%. The results are shown in Table 3.

[0060] Table 2 Results of apparent digestibility of crude protein and crude fat

[0061] Table 3 Results of soft stool diarrhea rate

[0062] The above detailed description is a specific description of one of the feasible embodiments of the present invention. This embodiment is not intended to limit the patent scope of the present invention. All equivalent implementations or modifications that do not depart from the present invention should be included within the scope of the technical solution of the present invention.

Claims

1. A pet beverage with good stability, characterized in that, By weight, it comprises the following components: 0.1-0.15 parts of carbohydrates, 0.02-0.05 parts of polyols, 0.015-0.03 parts of amino acids, 0.004-0.006 parts of vitamins, 0.03-0.04 parts of palatability enhancer, 0.05-0.1 parts of stabilizer, and 90-120 parts of water, wherein the stabilizer is composed of lecithin and locust bean gum.

2. The pet beverage according to claim 1, characterized in that, The mass ratio of lecithin to locust bean gum is 1:0.5-1.

5.

3. The pet beverage according to claim 1, characterized in that, The carbohydrate is composed of β-1,3-D-glucan and oligochitosan.

4. The pet beverage according to claim 3, characterized in that, The mass ratio of β-1,3-D-glucan to oligochitosan is 1:2-4.

5. The pet beverage according to claim 3, characterized in that, The weight-average molecular weight of the oligochitosan is 800-1000.

6. The pet beverage according to claim 1, characterized in that, The polyol is selected from at least one of glycerol and propylene glycol; And / or the amino acid is selected from amino acids and / or salts of the amino acids; the amino acid is selected from at least one of taurine, L-lysine, L-arginine and L-cysteine; And / or the palatability enhancer is selected from at least one of sweeteners and flavoring agents; And / or the vitamins mentioned include at least one of vitamin A, vitamin B1, vitamin B2, vitamin C, niacin, and niacinamide.

7. The pet beverage according to claim 6, characterized in that, The salt is a hydrochloride salt.

8. The pet beverage according to claim 6, characterized in that, The sweetener is selected from at least one of disodium 5'-ribonucleotide, trehalose, and steviol glycoside; the flavoring agent is selected from beef flavoring.

9. The pet beverage according to claim 8, characterized in that, The raw materials for preparing the beef flavoring include beef enzymatic hydrolysate, L-cysteine, alanine, proline, glycine, ribose, monosodium glutamate, thiamine, yeast extract, sodium chloride, and beef tallow.

10. A method for preparing a pet beverage according to any one of claims 1-9, characterized in that, The process includes the following steps: mixing sugars, polyols, amino acids, vitamins, palatability enhancers, stabilizers, and water until homogeneous.

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