CN106721360A - A kind of baking-type pet food and preparation method thereof - Google Patents
A kind of baking-type pet food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of baking-type pet food, it is prepared from by following raw material by weight：Edible 10 30 parts of meat, 30 50 parts of oatmeal, 30 50 parts of brewer's yeast, 58 parts of corn syrup, 0.5 0.8 parts of xanthans, 13 parts of glucose.The invention discloses a kind of preparation method of baking-type pet food, comprise the following steps：1) meat material treatment；2) stir；3) ferment；4) it is molded；5) toast；6) choose；7) metal detection；8) pack.The present invention has and promotes pet appetite, firm bone and tooth, is conducive to stomach, balanced nutritious, enhancing immunity of pets, and flavor taste it is good the characteristics of.
Description
Technical Field
The invention relates to a baked pet food, in particular to a baked pet food and a preparation method thereof.
Background
Pet food is food specially provided for pets and small animals, and is animal food between human food and traditional livestock and poultry feed. The baked product is a common product in pet food, and the baking technology is applied to the pet food processing industry and can realize large-scale production. At present, the crowd for raising pets at home and abroad is increasing, and the demand of pet food is increasing, but at present, the raw materials of various manufacturers are single, and poultry meat is mainly used as the raw material, so that the pet food has defects in nutrition balance and taste.
Disclosure of Invention
In view of the disadvantages of the prior art, a first object of the present invention is to provide a baked pet food which can stimulate the appetite of pets, strengthen bones and teeth, benefit intestines and stomach, balance nutrition, enhance the immunity of pets, and has good flavor and taste.
The second purpose of the invention is to provide a method for preparing the baked pet food, which has short baking time, balanced nutrition and long storage time.
The purpose of the invention can be achieved by adopting the following technical scheme:
a baking type pet food is prepared from the following raw materials in parts by weight: 10-30 parts of edible meat, 30-50 parts of oat flour, 30-50 parts of beer yeast, 5-8 parts of corn syrup, 0.5-0.8 part of xanthan gum and 1-3 parts of glucose.
Preferably, the baked pet food is prepared from the following raw materials in parts by weight: 15-25 parts of edible meat, 35-45 parts of oat flour, 35-45 parts of beer yeast, 6-7 parts of corn syrup, 0.6-0.7 part of xanthan gum and 1.5-2.5 parts of glucose.
Preferably, the baked pet food is prepared from the following raw materials in parts by weight: 20 parts of edible meat, 40 parts of oat flour, 40 parts of beer yeast, 6.5 parts of corn syrup, 0.65 part of xanthan gum and 2 parts of glucose.
Preferably, the edible meat is one or a mixture of more than two of chicken, duck, pork, beef and mutton.
A method of making a baked pet food comprising the steps of:
1) meat material treatment: cleaning the edible meat according to the formula amount, and then placing the cleaned edible meat into a chopping and mixing machine to chop and mix the cleaned edible meat into mashed meat;
2) stirring: sequentially adding oat flour, beer yeast, corn syrup, xanthan gum and glucose into the stirrer, and stirring to fully and uniformly mix the meat paste with the oat flour, the beer yeast, the corn syrup, the xanthan gum and the glucose to obtain a mixed material;
3) fermentation: placing the mixed material in the step 2) at 25-30 ℃, standing and fermenting for 2-4 hours;
4) molding: putting the fermented mixed material into a forming machine, and extruding the mixed material to a mold through the forming machine for forming;
5) baking: putting the formed material into an oven, adjusting the temperature of the oven to 230-250 ℃, baking for 10-20min, taking out, and then cooling in an environment with the temperature of 15-20 ℃;
6) sorting: sorting the cooled products, and feeding the products with the moisture content higher than 16% into an oven again to bake the products with the moisture content lower than 16%, and finally removing the products with unqualified shapes;
7) metal detection: placing the qualified products selected in the step 6) on a net disc, and picking out the products containing the metal elements through a metal detector;
8) packaging: vacuum packaging is carried out by using a vacuum machine, and the vacuum degree is controlled to be between-0.03 MPa and-0.05 MPa.
In the baking process, if the temperature is lower than 230 ℃, the material baking time is too long, and the color of the product is dark; if the temperature is higher than 250 ℃, the product is easy to scorch.
Preferably, in step 1), the stirring time is 2-4 min. Stirring for 2-4min to make meat material completely stirred into meat paste and elastic, and facilitate mixing meat material with other adjuvants uniformly, so that the prepared product has uniform color and luster and uniform thickness.
Preferably, in step 3), the fermentation temperature is 25-28 ℃ and the fermentation time is 3 hours.
Preferably, the thickness of the molding material in step 4) is 0.6 to 1 cm. If the thickness of the formed material is less than 0.6cm, the product is dried too fast, and the aroma and the color are not changed sufficiently, so that the color of the product is influenced; if the thickness is more than 1.0cm, the baking time is too long, and the production efficiency is lowered.
Preferably, in the step 5), before the molding material is placed into an oven, the oven needs to be preheated, the preheating temperature is 180-.
Products are easy to oxidize when the vacuum degree is insufficient, and products are easy to crush when the vacuum degree is too high.
Preferably, in step 7), the metal detection parameter Fe: 1-3mm, SuS: 0.5-3 mm; parameters below 1mm result in too precise a product probe to pass, if Fe is not detected well above 3mm, parameters below 0.5mm result in too precise a product probe to pass, if SuS is not detected well above 3 mm.
The invention has the beneficial effects that:
1. according to the invention, through optimizing raw material combination and adopting the combination of meat and grains, the nutritional structure of the pet is balanced, the health of the pet is ensured, the prepared food is crisp and delicious, the biting nature of pet dogs can be met, the appetite of the pet can be promoted, bones and teeth can be firmed, the intestines and stomach are benefited, the immunity of the pet is enhanced, and the pet snack also has the characteristic of good flavor and mouthfeel.
2. The invention optimizes the preparation process, fully and uniformly mixes the raw materials by stirring, preferably for 2-4min, can ensure that the meat material is completely stirred into meat paste and has elasticity, is convenient for uniformly mixing the meat material with other auxiliary materials, and ensures that the prepared product has uniform color and luster and uniform thickness; the meat is fluffy through fermentation, the fermentation temperature is controlled to be 25-30 ℃, the fermentation of the raw materials is facilitated, if the temperature is higher than 30 ℃, the fermentation speed can be improved, but the propagation speed of mixed bacteria can be increased, so that the meat is changed in quality, and if the temperature is lower than 25 ℃, the fermentation speed is too slow; the shape of the product is maintained by adopting the extrusion molding of the molding machine, the product has compact density and is not easy to break, the chewing desire of pets can be met, the chewing time is more durable, the thickness of the molding material is preferably 0.6-1cm, if the thickness of the molding material is less than 0.6cm, the product is dried too fast, the fragrance and the color are not fully changed, and the color of the product is influenced; if the thickness is more than 1.0cm, the baking time is too long, and the production efficiency is reduced; when the temperature is lower than 230 ℃ during baking, the material baking time is too long and the color is dark; when the temperature is higher than 250 ℃, the product is easy to scorch, when the product is baked, the oven is preheated, the loss of food nutrition can be avoided, and simultaneously, baked food has uniform texture and better color.
Detailed Description
The invention will be further described with reference to specific embodiments:
example 1:
a baking type pet food is prepared from the following raw materials in parts by weight: 10 parts of edible meat, 30 parts of oat flour, 30 parts of beer yeast, 5 parts of corn syrup, 0.5 part of xanthan gum and 1 part of glucose. Wherein the livestock and poultry meat is chicken.
A method of making a baked pet food comprising the steps of:
1) pretreating edible meat: cleaning the edible meat according to the formula ratio, and then placing the cleaned edible meat into a chopping and mixing machine for chopping and mixing for 2-4min to obtain mashed meat;
2) stirring: sequentially adding oat flour, beer yeast, corn syrup, xanthan gum and glucose into the stirrer, and stirring to fully and uniformly mix the meat paste with the oat flour, the beer yeast, the corn syrup, the xanthan gum and the glucose to obtain a mixed material;
3) fermentation: placing the mixed material in the step 2) at 25-30 ℃, standing and fermenting for 2-4 hours;
4) molding: putting the fermented mixed material into a forming machine, and extruding the mixed material to a mold through the forming machine for forming; the mold may be a square, round or any other shape.
5) Baking: before baking, preheating the oven at the temperature of 180-;
6) sorting: sorting the cooled products, and feeding the products with the moisture content higher than 16% into an oven again to bake the products with the moisture content lower than 16%, and finally removing the products with unqualified shapes;
7) metal detection: placing the qualified products selected in the step 6) on a net disc, and picking out the products containing the metal elements through a metal detector; metal detection parameters Fe: 2mm, SuS: 1 mm;
8) packaging: vacuum packaging is carried out by using a vacuum machine, and the vacuum degree is controlled to be between-0.03 MPa and-0.05 MPa.
Example 2:
a baking type pet food is prepared from the following raw materials in parts by weight: 30 parts of edible meat, 50 parts of oat flour, 50 parts of beer yeast, 8 parts of corn syrup, 0.8 part of xanthan gum and 3 parts of glucose. Wherein the livestock and poultry meat is chicken.
A method of making a baked pet food comprising the steps of:
1) pretreating edible meat: cleaning the edible meat according to the formula ratio, and then placing the cleaned edible meat into a chopping and mixing machine for chopping and mixing for 2-4min to obtain mashed meat;
2) stirring: sequentially adding oat flour, beer yeast, corn syrup, xanthan gum and glucose into the stirrer, and stirring to fully and uniformly mix the meat paste with the oat flour, the beer yeast, the corn syrup, the xanthan gum and the glucose to obtain a mixed material;
3) fermentation: placing the mixed material in the step 2) at 25-30 ℃, standing and fermenting for 2-4 hours;
4) molding: putting the fermented mixed material into a forming machine, and extruding the mixed material to a mold through the forming machine for forming; the mold may be a square, round or any other shape.
5) Baking: before baking, preheating the oven at the temperature of 180-;
6) sorting: sorting the cooled products, and feeding the products with the moisture content higher than 16% into an oven again to bake the products with the moisture content lower than 16%, and finally removing the products with unqualified shapes;
7) metal detection: placing the qualified products selected in the step 6) on a net disc, and picking out the products containing the metal elements through a metal detector; metal detection parameters Fe: 2mm, SuS: 1 mm;
8) packaging: vacuum packaging is carried out by using a vacuum machine, and the vacuum degree is controlled to be between-0.03 MPa and-0.05 MPa.
Example 3:
a baking type pet food is prepared from the following raw materials in parts by weight: 20 parts of edible meat, 40 parts of oat flour, 40 parts of beer yeast, 6.5 parts of corn syrup, 0.65 part of xanthan gum and 2 parts of glucose. Wherein the livestock and poultry meat is chicken.
A method of making a baked pet food comprising the steps of:
1) pretreating edible meat: cleaning the edible meat according to the formula ratio, and then putting the cleaned edible meat into a chopping and mixing machine to be stirred and chopped for 2-4min to obtain mashed meat;
2) stirring: sequentially adding oat flour, beer yeast, corn syrup, xanthan gum and glucose into the stirrer, and stirring to fully and uniformly mix the meat paste with the oat flour, the beer yeast, the corn syrup, the xanthan gum and the glucose to obtain a mixed material;
3) fermentation: placing the mixed material in the step 2) at 25-30 ℃, standing and fermenting for 2-4 hours;
4) molding: putting the fermented mixed material into a forming machine, and extruding the mixed material to a mold through the forming machine for forming; the mold may be a square, round or any other shape.
5) Baking: before baking, preheating the oven at the temperature of 180-;
6) sorting: sorting the cooled products, and feeding the products with the moisture content higher than 16% into an oven again to bake the products with the moisture content lower than 16%, and finally removing the products with unqualified shapes;
7) metal detection: placing the qualified products selected in the step 6) on a net disc, and picking out the products containing the metal elements through a metal detector; metal detection parameters Fe: 2mm, SuS: 1 mm;
8) packaging: vacuum packaging is carried out by using a vacuum machine, and the vacuum degree is controlled to be between-0.03 MPa and-0.05 MPa.
Example 4:
the embodiment has the characteristics that: a baking type pet food is prepared from the following raw materials in parts by weight: 20 parts of edible meat, 40 parts of oat flour, 40 parts of beer yeast, 6.5 parts of corn syrup, 0.65 part of xanthan gum and 2 parts of glucose. Wherein the livestock meat is duck meat.
The rest is the same as in example 1.
Example 5:
the embodiment has the characteristics that: a baking type pet food is prepared from the following raw materials in parts by weight: a baking type pet food for livestock is prepared from the following raw materials in parts by weight: 20 parts of edible meat, 40 parts of oat flour, 40 parts of beer yeast, 6.5 parts of corn syrup, 0.65 part of xanthan gum and 2 parts of glucose. Wherein the livestock meat is mixture of chicken and duck.
The rest is the same as in example 1.
Example 6
The embodiment has the characteristics that: a baking type pet food is prepared from the following raw materials in parts by weight: a baking type pet food for livestock is prepared from the following raw materials in parts by weight: 18 parts of edible meat, 35 parts of oat flour, 45 parts of beer yeast, 7 parts of corn syrup, 0.8 part of xanthan gum and 2 parts of glucose. Wherein the livestock and poultry meat is a mixture of pork and beef.
Comparative example 1: ordinary baked meat products.
Test example 1
The pet acceptance of the baked pet foods of examples 1-3, the ordinary freeze-dried meat product of comparative example 1 was evaluated based on the "palatability factor". The palatability mainly refers to the food consumption enthusiasm and food consumption frequency of animals and pets for food and feed, and can directly reflect the quality of pet food and dog food.
The comprehensive palatability coefficient measurement and calculation comprises two parts: palatability (X) + mouth resistance (Y), combined palatability coefficient ═ X + Y ÷ 2.
The specific criteria are as follows:
the optimal palatability coefficient value is 10.0; the higher palatability coefficient value is 8.0;
the better palatability coefficient value is 7.2; the value of the acceptable palatability coefficient was 6.0.
Palatability was calculated using multiple dogs and mouth tolerance was calculated using a single dog. The specific operation is as follows:
calculated palatability for one or more dogs
This experiment, which is primarily referred to as the "first bite" preference palatability test, is directed to the pet's first impression of the odor, aroma, mouthfeel, and appearance of dog food.
30 test dogs were selected and divided into 3 groups on average, 10 in each group, and there were 4 small dog species, 4 medium dog species and 2 large dog species in each group.
Simultaneously providing equal weight of pet foods of example 1 and comparative example 1 to the group 1 of experimental dogs, and respectively observing the proportion of the dogs selected to eat; continuously observing for 5 days, and respectively obtaining average values X1 and X2, wherein the results are shown in a table 1;
the pet foods of example 2 and comparative example 1 were provided to the group 2 of test dogs at equal weights, and the proportion of the dogs selected to feed was observed separately; continuously observing for 5 days, and respectively obtaining average values X3 and X4, wherein the results are shown in a table 1;
simultaneously providing equal weight of pet foods of example 1 and comparative example 1 to the group 3 of experimental dogs, and respectively observing the proportion of the dogs selected to eat; the observation was continued for 5 days, and the average values X5 and X6 were obtained, respectively, and the results are shown in Table 1.
Wherein,
selecting 8 or more dogs with palatability coefficient of 10.0;
selecting 7 dogs with palatability coefficient of 9.0;
selecting 6 dogs with palatability coefficient of 8.0;
5 dogs were selected, and the palatability coefficient was 7.0;
selecting 4 dogs with palatability coefficient of 6.0;
selecting 3 dogs with palatability coefficient of 5.0;
2 dogs were selected with a palatability coefficient of 4.0;
1 dog is selected, and the palatability coefficient is 2.0;
0 dogs were selected with a palatability factor of 0.0.
Oral tolerance of two or one dog
The mouth resistance is a test aiming at the food intake and the continuous food intake of the pet dog, the test is a measurement of the total volume mass of the high point and the low point from the beginning of the food intake to the end of the food intake, and the total amount of the food intake determines the palatability and the mouth resistance of the food products of the pet dog.
5 test dogs were selected and fed equal weights of the baked pet food of examples 1-3 and the pet food of comparative example 1, respectively. The feeding time is 9 am, the food intake activity is finished, the food residual quantity is calculated respectively, the continuous observation and statistics are carried out for 5 days, the average value is taken, the results of examples 1-3 are respectively recorded as Y1, Y2 and Y3, the results of comparative example 1 are respectively recorded as Y4, and the results are shown in Table 2.
Wherein, the remaining 100%, the mouth resistance coefficient is 0.0;
the rest 90 percent, and the mouth resistance coefficient is 1.0;
the rest 80 percent, and the mouth resistance coefficient is 2.0;
the remaining 70 percent, the mouth resistance coefficient is 3.0;
the rest 60 percent, and the mouth resistance coefficient is 4.0;
the remaining 50 percent, the mouth resistance coefficient is 5.0;
the rest 40 percent, and the mouth resistance coefficient is 6.0;
the rest 30 percent, and the mouth resistance coefficient is 7.0;
the rest 20 percent, and the mouth resistance coefficient is 8.0;
the remaining 10%, the mouth resistance coefficient is 9.0;
the remaining 0%, the mouth resistance coefficient is 10.0;
table 1 palatability testing records of examples 1-3 and comparative example 1
That is, X1 ═ 10+10+9+10)/5 ═ 9.8.
X2＝(4+5+2+4+6)/5＝4.2。
X3＝(10+9+10+9+9)/5＝9.4。
X4＝(2+4+5+6+4)/5＝4.2。
X5＝(10+8+10+8+9)/5＝9。
X6＝(4+4+5+4+6)/5＝4.6。
In summary, the baked pet food palatability factor of example 1 was 9.8; the baked pet food palatability coefficient of example 2 was 9.4; the baked pet food of example 3 had a palatability coefficient of 9; whereas within 3 groups, the pet food of comparative example 1 had palatability coefficients of 4.2, 4.2 and 4.6, respectively, with an average of 4.33; it can be seen that the experimental dogs preferred the baked pet foods of examples 1-3, especially the best results of example 1, with a palatability factor of 9.8.
TABLE 2 mouth resistance test record tables for examples 1-3 and comparative example 1
That is, Y1 ═ 10+9+ 10/5 ═ 9.6.
Y2＝(9+9+9+9+10)/5＝9.2。
Y3＝(10+9+9+9+9)/5＝9.2。
Y4＝(6+6+7+6+5)/5＝6。
In summary, the baked pet food of example 1 had a mouth resistance coefficient of 9.6; the baked pet food of example 2 had a mouth resistance coefficient of 9.2; the baked pet food of example 3 had a mouth resistance coefficient of 9.2; the baked pet food of comparative example 1 had a mouth resistance coefficient of 6. Therefore, the consumption of the baked pet food of the example 1-3 by the experimental dog is larger, which shows that the baked pet food of the example 1-3 has good taste and is liked by the pet. The effect of example 1 is particularly excellent.
The overall palatability coefficients for examples 1-3 and comparative examples 1-2 were calculated according to the records of tables 1 and 2, respectively, as follows:
example 1: the overall palatability coefficient is (X1+ Y1) ÷ 2 ═ 9.8+9.6)/2 ═ 9.7.
Example 2: the overall palatability coefficient is (X3+ Y2) ÷ 2 ═ 9.4+9.2)/2 ═ 9.3.
Example 3: the overall palatability coefficient is (X5+ Y3) ÷ 2 ═ 9+9.2)/2 ═ 9.1.
Comparative example 1: the overall palatability factor (X2+ X4+ X6+ Y4) ÷ 4 (4.2+4.2+4.6+ 6)/4.75.
It can be seen that the baked pet foods of examples 1-3 all had a combined palatability factor of greater than 8, with example 1 being 9.7 being the best example. Whereas the overall palatability factor of comparative example 1 was only 4.75, it can be seen that the experimental dogs preferred the baked pet foods of examples 1-3 even more.
Various other changes and modifications to the above-described embodiments and concepts will become apparent to those skilled in the art from the above description, and all such changes and modifications are intended to be included within the scope of the present invention as defined in the appended claims.
Claims (10)
1. The baking type pet food is characterized by being prepared from the following raw materials in parts by weight: 10-30 parts of edible meat, 30-50 parts of oat flour, 30-50 parts of beer yeast, 5-8 parts of corn syrup, 0.5-0.8 part of xanthan gum and 1-3 parts of glucose.
2. The baked pet food of claim 1, prepared from the following raw materials in parts by weight: 15-25 parts of edible meat, 35-45 parts of oat flour, 35-45 parts of beer yeast, 6-7 parts of corn syrup, 0.6-0.7 part of xanthan gum and 1.5-2.5 parts of glucose.
3. The baked pet food of claim 2, prepared from the following raw materials in parts by weight: 20 parts of edible meat, 40 parts of oat flour, 40 parts of beer yeast, 6.5 parts of corn syrup, 0.65 part of xanthan gum and 2 parts of glucose.
4. The baked pet food of claim 1, wherein the edible meat is one or a mixture of two or more of chicken, duck, pork, beef, and lamb.
5. A method of making a baked pet food product according to any of claims 1 to 4 comprising the steps of:
1) meat material treatment: cleaning the edible meat according to the formula amount, and then placing the cleaned edible meat into a chopping and mixing machine to chop and mix the cleaned edible meat into mashed meat;
2) stirring: sequentially adding oat flour, beer yeast, corn syrup, xanthan gum and glucose into the stirrer, and stirring to fully and uniformly mix the meat paste with the oat flour, the beer yeast, the corn syrup, the xanthan gum and the glucose to obtain a mixed material;
3) fermentation: placing the mixed material in the step 2) at 25-30 ℃, standing and fermenting for 2-4 hours;
4) molding: putting the fermented mixed material into a forming machine, and extruding the mixed material to a mold through the forming machine for forming;
5) baking: putting the formed material into an oven, adjusting the temperature of the oven to 230-250 ℃, baking for 10-20min, taking out, and then cooling in an environment with the temperature of 15-20 ℃;
6) sorting: sorting the cooled products, and feeding the products with the moisture content higher than 16% into an oven again to bake the products with the moisture content lower than 16%, and finally removing the products with unqualified shapes;
7) metal detection: placing the qualified products selected in the step 6) on a net disc, and picking out the products containing the metal elements through a metal detector;
8) packaging: vacuum packaging is carried out by using a vacuum machine, and the vacuum degree is controlled to be between-0.03 MPa and-0.05 MPa.
6. The method of producing a baked pet food as claimed in claim 5, wherein the stirring time in step 1) is 2-4 min.
7. The method for producing a baked pet food according to claim 5, wherein the fermentation temperature in step 3) is 25 to 28 ℃ and the fermentation time is 3 hours.
8. The method of producing a baked pet food according to claim 5, wherein the thickness of the molding material in the step 4) is 0.6 to 1 cm.
9. The method as claimed in claim 5, wherein the step 5) comprises preheating the molding material in an oven at 180-200 deg.C for 3-8min before the molding material is placed in the oven.
10. The method for producing a baked pet food according to claim 5, wherein in step 7), the metal detection parameter Fe: 1-3mm, SuS: 0.5-3 mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113180145A (en) * | 2021-05-24 | 2021-07-30 | 上海良润实业有限公司 | Formula and preparation method of pet food capable of reducing blood sugar and blood fat |
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| CN1493205A (en) * | 2003-09-06 | 2004-05-05 | 郝忠礼 | Pet amimal food and its manufucturing method |
| CN103109974A (en) * | 2013-03-05 | 2013-05-22 | 烟台中宠食品有限公司 | Chinese pet food and manufacturing method thereof |
| CN105795119A (en) * | 2016-04-12 | 2016-07-27 | 连云港大卫香巴生物科技有限公司 | Pet food with function of strengthening spleen and stomach and preparation method of pet food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1493205A (en) * | 2003-09-06 | 2004-05-05 | 郝忠礼 | Pet amimal food and its manufucturing method |
| CN103109974A (en) * | 2013-03-05 | 2013-05-22 | 烟台中宠食品有限公司 | Chinese pet food and manufacturing method thereof |
| CN105795119A (en) * | 2016-04-12 | 2016-07-27 | 连云港大卫香巴生物科技有限公司 | Pet food with function of strengthening spleen and stomach and preparation method of pet food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113180145A (en) * | 2021-05-24 | 2021-07-30 | 上海良润实业有限公司 | Formula and preparation method of pet food capable of reducing blood sugar and blood fat |
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