阅读说明：本技术 一种降低宠物过敏反应发病率的舒加工工艺 (Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets ) 是由 尹靖东 姜伟 李群虹 刘旭明 顾焌 于 2021-09-14 设计创作，主要内容包括：本发明提供了一种舒加工工艺,它含有舒因子,其在降低宠物过敏反应发病率方面有显著的效果,可以将宠物因进食含鱼肉类食品导致的过敏反应发病率降低90％—99％。(The invention provides a comfort processing technology, which contains comfort factors, has obvious effect on reducing the incidence rate of anaphylactic reaction of pets, and can reduce the incidence rate of anaphylactic reaction of pets caused by eating fish-containing food by 90-99%.)

1. A comfortable processing technology for reducing the incidence rate of anaphylactic reaction of pets comprises three links of raw material screening, crushing and reaction, and is characterized in that a comfortable factor is added in the reaction link.

2. The comfort process according to claim 1, wherein the comfort factor is one or more of protease and oligosaccharide.

3. The process according to claim 2, wherein the protease is a specific protease ES21 obtained by fermentation and extraction of Saccharomyces cerevisiae EQ21 with the patent deposit number of CGMCC No. 23326.

4. The comfort process according to claim 2, wherein the oligosaccharide is one or more of fructo-oligosaccharide, soy-oligosaccharide, chito-oligosaccharide, and manno-oligosaccharide.

5. The comfort process according to claim 1, wherein the comfort factor is added in the reaction step in an amount of 1-10% by weight.

6. The comfort process according to claim 5, wherein the comfort factor is added in the reaction step in an amount of 3-5% by weight.

7. A process according to claim 1, wherein said screening step is conducted without sensory evaluation of slime, plaque, rancidity.

8. The comfort process according to claim 1, wherein the crushing step uses a crushing sieve with a pore size of 1mm to 10 mm.

9. The comfort process according to claim 1, wherein in the reaction step, the raw materials are continuously reacted in the reaction kettle for 24-36 hours under normal temperature and pressure conditions.

10. The comfort process of claim 1, wherein the comfort process is applied to the preparation of puffed pet food, wet pet food, baked pet food, cold pet food, air-dried pet food, pet snacks and pet health products.

11. The comfort process of claim 1 wherein said comfort process is used in human food, pet food, human pet food, and animal feed.

Technical Field

The invention relates to a pet food processing technology, in particular to a comfortable processing technology capable of reducing the incidence of anaphylactic reaction of pets, and belongs to the field of food processing.

Background

With the increasing attention of pet-raising users to pets, the dietary habits of pets are gradually changed, and the dietary diversity of pets gradually rises. With the continued rise in pet food allergies, and the problems of pet allergies that have not been effectively addressed by current pet food formula components. The development of allergic reactions caused by the diversity of pet foods has affected the health of pets and the pet-raising experience of pet breeders. CN104938772A discloses a manufacturing method of pet food, and the invention provides an antiallergic puffed pet food using rhizome plants as starch raw materials and a preparation method thereof, but the method only aims at grains in pet feed and cannot solve the problem of fish meat protein allergy of the pet feed. In order to improve the situation, the invention provides a comfortable processing technology which can reduce the incidence rate of the allergic reaction of pets.

Disclosure of Invention

The invention provides a comfortable processing technology with the function of reducing the incidence of pet anaphylactic reaction. The comfort processing technology can effectively reduce the incidence of anaphylactic reaction of pets caused by eating the food containing fish meat, and is specifically described as follows.

The invention provides a comfortable processing technology for reducing the incidence of anaphylactic reaction of pets, which comprises three links of raw material screening, crushing and reaction, wherein a comfortable factor is added in the reaction link.

The shu factor involved in the shu processing technology of the invention is composed of one or more of protease and oligosaccharide.

The protease involved in the Shushu processing technology of the invention contains specific protease ES21 obtained by fermentation and extraction of saccharomyces cerevisiae EQ21 with the patent preservation number of CGMCC No. 23326.

The saccharomyces cerevisiae EQ21 with the preservation number of CGMCC No.23326 is preserved in the China general microbiological culture Collection center of the institute of microbiology, China academy of sciences, No. 3, West Lu 1, Beijing, Tokyo, Naja, 1 month in 2021.

The protease of the invention is a commercially available protease except the specific protease ES21, and can be obtained by one of ordinary skill in the art without any creative effort.

The comfort processing technology of the invention relates to oligosaccharide which is composed of one or more of fructo-oligosaccharide, soybean oligosaccharide, chitosan oligosaccharide and mannan oligosaccharide.

The oligosaccharides of the present invention are commercially available oligosaccharides and can be obtained by one of ordinary skill in the art without any creative effort.

The comfort processing technology of the invention is characterized in that the addition amount of comfort factors in a reaction link is 1-10% by weight percent.

Furthermore, the amount of the related comfort factors in the reaction link is 3 to 5 percent by weight.

The screening link involved in the Shu processing technology of the invention needs sensory evaluation without mucus, mildew and plaque and rancidity flavor.

The comfortable processing technology of the invention relates to a crushing link which uses a crushing sieve sheet with the aperture of 1 mm-10 mm.

In the reaction link, raw materials need to continuously react for 24 to 36 hours in a reaction kettle under the conditions of normal temperature and normal pressure.

The pet food components are applied to the preparation of puffed pet food, wet pet food, baked pet food, cold rolled pet food, air dried pet food, pet snacks and pet health care products.

The pet food component of the present invention finds application in human foods, pet foods, human and pet co-feeds, and animal feeds.