CN111616277A

CN111616277A - Modifier for raw bone and meat freeze-drying and preparation method and application thereof

Info

Publication number: CN111616277A
Application number: CN202010643061.5A
Authority: CN
Inventors: 冯继超
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-07-06
Filing date: 2020-07-06
Publication date: 2020-09-04

Abstract

The invention discloses a modifier for raw bone meat freeze-drying and a preparation method and application thereof, belonging to the technical field of pet food. The modifier is added into raw bone meat, and comprises the following components in percentage by weight: 1-5% of phospholipid; 1-5% of modified soybean phospholipid; 1-5% of soybean lecithin subjected to enzymolysis; the invention can effectively improve the water retention of the bone meat freeze-dried product after rehydration, increase the softness, keep the flavor from losing, improve the mouthfeel and increase the appetite of pets; and the rehydration of the raw bone meat freeze-dried product can be correspondingly improved, and the product has rich nutrition, uniform quality and stable performance, and can effectively improve the digestibility and the absorptivity of pets.

Description

Modifier for raw bone and meat freeze-drying and preparation method and application thereof

Technical Field

The invention belongs to the technical field of pet foods, and particularly relates to a modifier for raw bone meat freeze-drying and a preparation method and application thereof.

Background

The raw bone meat freeze-dried product is prepared by carrying out vacuum freeze-drying treatment on raw meat, viscera and other fresh food materials with bones, only moisture is pumped out, nutrients in the food materials are well reserved, the process is a very delicate and high-requirement process, the product is guaranteed to be in a fresh state in the whole process, and then the product enters a packaging process. The freeze-dried pet food is the latest healthy pet food which is fresh and has the lowest processing degree and can ensure comprehensive and balanced nutrition.

The freeze-drying process adopted by the raw bone meat freeze-dried product does not need a heating process, maintains the biological activity of protein (amino acid), mineral substances and fat in food, and greatly improves the integral available digestible degree of the cat and the dog to the food. Meanwhile, the texture of the food material can be kept from being changed, and the fragrance and the taste of the food material can be effectively locked. If the food is reconstituted (soaked in water), the food can enjoy the nutrition and delicious taste of raw food.

The raw bone and meat freeze-dried product is very convenient to feed and can be slightly soaked in water. And the product is convenient to carry, has long shelf life and is convenient to store. However, the raw bone and meat freeze-dried product generally has poor water retention in the air after rehydration, and the flavor is easy to lose in the air after rehydration, and has certain hardness, so that the taste of the pet is influenced, and the appetite of the pet is reduced after multiple feeding, and the phenomena of anorexia and food refusal are easy to occur.

Disclosure of Invention

The invention aims to solve the defects of the prior art and provide a modifier for raw bone meat freeze-drying and a preparation method and application thereof.

The invention adopts the following technical scheme:

the invention provides a modifier for raw bone meat freeze-drying, which comprises the following components in percentage by weight: 1-5% of phospholipid; 1-5% of modified soybean phospholipid; 1-5% of soybean lecithin is subjected to enzymolysis.

Furthermore, the modifier for the raw bone meat freeze-drying comprises the following components in percentage by weight: 1% of phospholipid; 2.5 percent of modified soybean lecithin; 5 percent of soybean lecithin subjected to enzymolysis.

Furthermore, the modifier for the raw bone meat freeze-drying comprises the following components in percentage by weight: 5% of phospholipid; 1% of modified soybean lecithin; 2.5 percent of soybean lecithin subjected to enzymolysis.

Furthermore, the modifier for freeze-drying the raw bone and meat comprises the following components in percentage by weight: 2.5% of phospholipid; 5% of modified soybean lecithin; 1% of soybean lecithin subjected to enzymolysis.

The invention also provides a method for adding the modifying agent for raw bone and meat freeze-drying into raw bone and meat, which comprises the following steps of weighing the components according to the mass ratio, uniformly stirring, heating to 55-65 ℃, and then spraying or injecting into raw bone and meat.

In the improver of the present invention, the ratio of phospholipid: HLB 3-4, which is a lipophilic emulsifier; the HLB value of the modified soybean phospholipid is 7-9, and the modified soybean phospholipid is a hydrophilic emulsifier; the soybean lecithin is subjected to enzymolysis, the rich lysophospholipid can enable fat to form chylomicron, the digestibility is improved, and the rehydration performance of the feed can be remarkably improved by combining the three components except that the additive provides high-quality nutrition.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the modifying agent is added into the raw bone meat, so that the rehydration property and the water retention property after rehydration of the freeze-dried raw bone meat for pets can be improved, the softness is increased, the flavor is kept from losing, the mouthfeel is improved, and the appetite of the pets is increased; the product is rich in nutrition, uniform in quality and stable in performance, and can effectively improve the digestibility and the absorptivity of the pet.

Detailed Description

The present invention is further illustrated by the following examples, which are intended to be purely exemplary and are not intended to limit the scope of the invention, which is defined in the appended claims, as may be amended by those skilled in the art upon reading the present invention.

In the present invention, the phospholipid: national food safety standard food additive of GB 28401 and 2012, modified soybean phospholipid: GB 1886238 one-step 2016 food safety national standard food additive, enzymolysis soybean phospholipid: GB 30607-2014 food safety national standard food additive.

Example 1

The modifier for the raw bone meat freeze-drying is added into the raw bone meat, and comprises the following components in percentage by weight: phospholipid: 1 percent; modified soybean lecithin: 2.5 percent; and (3) enzymolysis of soybean lecithin: 5 percent.

The quality index and sensory evaluation test results of the freeze-dried raw bone meat added with the modifier of the embodiment and the raw bone meat without the modifier are shown in table 1.

TABLE 1 comparison of the effects

Example 2

The modifier for the raw bone meat freeze-drying is added into the raw bone meat, and comprises the following components in percentage by weight:

phospholipid: 5 percent; modified soybean lecithin: 1 percent; and (3) enzymolysis of soybean lecithin: 2.5 percent.

The quality index and sensory evaluation test results of the freeze-dried raw bone meat added with the modifier of the embodiment and the raw bone meat without the modifier are shown in table 2.

TABLE 2 comparison of the effects

Example 3

phospholipid: 2.5 percent; modified soybean lecithin: 5 percent; and (3) enzymolysis of soybean lecithin: 5 percent.

The quality index and sensory evaluation test results of the freeze-dried raw bone meat added with the modifier of the present example and the raw bone meat without the modifier are shown in table 3.

TABLE 3 comparison of effects

Example 4

phospholipid: 1 percent; modified soybean lecithin: 5 percent; and (3) enzymolysis of soybean lecithin: 2.5 percent.

The quality index and sensory evaluation test results of the freeze-dried raw bone meat added with the modifier of the present example and the raw bone meat without the modifier are shown in table 4.

TABLE 4 comparison of effects

Example 5

phospholipid: 2.5 percent; modified soybean lecithin: 1 percent; and (3) enzymolysis of soybean lecithin: 5 percent.

The quality index and sensory evaluation test results of the freeze-dried raw bone meat added with the modifier of the present example and the raw bone meat without the modifier are shown in table 5.

TABLE 5 comparison of effects

As can be seen from tables 1 to 5, after the modifier is added, the rehydration of the raw bone meat lyophilized product and the water retention after rehydration are obviously improved, and simultaneously, the softness is increased, and the flavor is kept without loss.

The embodiments of the present invention have been described in detail with reference to the above examples, but the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. The above description is only for the purpose of illustrating preferred embodiments of the present invention and is not intended to limit the scope of the present invention, which is defined by the appended claims.

Claims

1. The modifying agent for raw bone meat freeze-drying is characterized by comprising the following components in percentage by weight: 1-5% of phospholipid; 1-5% of modified soybean phospholipid; 1-5% of soybean lecithin is subjected to enzymolysis.

2. An improver for the freeze-drying of raw bone meat as set forth in claim 1, which comprises the following components in terms of weight percentage of the raw bone meat: 1% of phospholipid; 2.5 percent of modified soybean lecithin; 5 percent of soybean lecithin subjected to enzymolysis.

3. An improver for the freeze-drying of raw bone meat as set forth in claim 1, which comprises the following components in terms of weight percentage of the raw bone meat: 5% of phospholipid; 1% of modified soybean lecithin; 2.5 percent of soybean lecithin subjected to enzymolysis.

4. An improver for the freeze-drying of raw bone meat as set forth in claim 1, which comprises the following components in terms of weight percentage of the raw bone meat: 2.5% of phospholipid; 5% of modified soybean lecithin; 1% of soybean lecithin subjected to enzymolysis.

5. The method for adding the improver for the freeze-drying of raw bone meat to the raw bone meat is characterized by comprising the following steps of weighing the components according to the mass ratio, uniformly stirring and heating to 55-65 ℃, and then spraying or injecting the mixture into the raw bone meat.