CN110637938A - Preparation process of dried sweet potato dog food - Google Patents
Preparation process of dried sweet potato dog food Download PDFInfo
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- CN110637938A CN110637938A CN201910895267.4A CN201910895267A CN110637938A CN 110637938 A CN110637938 A CN 110637938A CN 201910895267 A CN201910895267 A CN 201910895267A CN 110637938 A CN110637938 A CN 110637938A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/42—Dry feed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
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Abstract
The invention provides a preparation process of dried sweet potato dog food, which comprises the following steps: peeling with step1, cutting, and soaking; step2 blanching; step3 boiling with sugar; step4 sugaring; step5 baking; step6 mixing and airing; step7 baking; and taking out the dried sweet potatoes after re-baking to obtain a finished product. Through simple process change, the dried sweet potatoes have good surface color, do not increase blood sugar and blood fat after being taken, enter the intestines, are utilized by bifidobacteria in the large intestine but cannot be utilized by harmful bacteria, the flavor, color and related quality of the dried products can be kept to the maximum extent, and the prepared dried sweet potato dog food product has bright color, beautiful appearance and good nutrient content.
Description
Technical Field
The invention relates to a method for making pet food, in particular to a method for making dog food.
Background
Sweet potatoes are widely known in China, have the names of sweet potatoes, sweet potatoes and the like, have the academic name of sweet potatoes, have the history of more than 400 years, have high yield, wide application and strong adaptability, are important food crops in China, and have the top-ranked planting area in the world. The sweet potato contains various nutrient components, such as starch, sugar, protein, vitamin, cellulose, various amino acids and the like, is a very good nutritional food, has unique advantages compared with food crops, and has prevention and treatment effects on certain diseases of human bodies by the contained various vitamins and amino acids. In recent years, with the continuous development of agricultural production in China, the change of food composition of people, the rise of food and feed processing industry and the change of the position of sweet potatoes in grains, the original coarse grains become industrial raw materials and excellent feed crops.
The sweet potato is widely accepted by people, and more enters the life of people, so that the sweet potato becomes essential food in the recipe of people, the nutrient substances are rich, the sweet potato is easily infected by microorganisms after being harvested and is not resistant to storage, and the sweet potato serving as dog food is mainly made into the sweet potato dried dog food. At present, a sun-drying method, a coal drying method, a hot air drying method and the like are commonly adopted in the preparation method of dried sweet potato dog food in China, the defects of low drying efficiency, high energy consumption, poor product quality and the like exist, the dried sweet potatoes are dark in color, especially, the effective components such as anthocyanin and the like are greatly reduced, and the nutrition, the taste and the flavor of the dried sweet potatoes are seriously influenced; on the other hand, the sweet potato is rich in polyphenol oxidase, and browning is very easy to occur in the processing process after peeling, so that the product quality is seriously influenced.
Disclosure of Invention
The invention provides a preparation process of dried sweet potato dog food for overcoming the defects in the technology, which comprises the following specific steps:
peeling with step1, cutting, and soaking; putting peeled and cut dried sweet potatoes into a soaking pool, adding water, and adding sodium metabisulfite and disodium ethylene diamine tetraacetate into the soaking pool, wherein the proportion of 90-110 kg of water, 260-340 g of sodium metabisulfite and 18-22 g of disodium ethylene diamine tetraacetate in every 100 kg of dried sweet potatoes is increased;
step2 blanching; fishing out dried sweet potatoes in step1, putting into a cooking pot, adding water into the cooking pot for cooking, and boiling for 2-4 minutes;
step3 boiling with sugar; taking out dried sweet potatoes in step2, putting the dried sweet potatoes into a cooking pot, adding boiling water into the cooking pot, adding white granulated sugar, glucose, sodium metabisulfite, citric acid and disodium ethylene diamine tetraacetate, wherein each 100 kg of dried sweet potatoes is matched with 110 kg of water, 9-11 kg of white granulated sugar, 1.8-2.2 kg of glucose, 75-85 g of sodium metabisulfite, 90-110 g of citric acid and 9-11 g of disodium ethylene diamine tetraacetate, boiling for 10-15 minutes, and controlling the sugar degree of the cooking liquid to be 17-21%;
step4 sugaring; fishing out dried sweet potatoes in step3, putting the dried sweet potatoes in a soaking pool, adding white granulated sugar, glucose, citric acid and oligosaccharide, wherein the proportion of each 100 kg of dried sweet potatoes is 110-130 kg of water, 12-13 kg of white granulated sugar, 1.2-1.3 kg of glucose, 120-130 g of citric acid and 120-130 g of oligosaccharide, controlling the sugar degree of the soaking solution to be 17-21%, and soaking for 16-20 hours;
step5 baking; fishing out the dried sweet potatoes soaked in the step4, putting the dried sweet potatoes into a grill, flattening, transferring the dried sweet potatoes into a baking room, baking for 11 to 13 hours, and controlling the temperature of the baking room to be 65 to 70 ℃;
step6 mixing and airing; baking the dried sweet potatoes in step5, turning off the steam of a baking room, taking out, mixing and airing for 11-13 hours;
step7 baking; mixing and airing dried sweet potatoes in step6, and then opening steam to bake for 4-5 hours, wherein the temperature of a baking room is controlled at 65-70 ℃;
and taking out the dried sweet potatoes after re-baking to obtain a finished product.
Further, 100 kg of step1 contains 100 kg of water, 300 g of sodium metabisulfite and 20 g of disodium ethylene diamine tetraacetate.
Furthermore, in the step3, every 100 kg of dried sweet potatoes is mixed with 120 kg of water, 10 kg of white granulated sugar, 2 kg of glucose, 80 g of sodium metabisulfite, 100 g of citric acid and 10 g of disodium ethylene diamine tetraacetate, the mixture is boiled for 14 minutes, and the sugar degree of the boiling liquid is controlled to be 20%.
Furthermore, in the step4, each 100 kg of dried sweet potatoes is mixed with 120 kg of water, 12.5 kg of white granulated sugar, 1.25 kg of glucose, 125 g of citric acid and 125 g of oligosaccharide, the sugar degree of the soaking solution is controlled to be 20%, and the soaking solution is soaked for 20 hours.
Further, the baking time in step5 was 12 hours, and the baking room temperature was 68 ℃.
Further, the mixture was dried in step6 for 12 hours.
Further, the baking time in step7 was 5 hours, and the baking room temperature was 68 ℃.
The invention has the beneficial effects that: through simple process change, the dried sweet potatoes have good surface color, basically do not increase blood sugar and blood fat after being ingested, enter the intestines, are utilized by bifidobacteria in the large intestine but not harmful bacteria, can keep the flavor, color and related quality of the dried products to the maximum extent, and the prepared dried sweet potato dog food product has bright color, beautiful appearance and good nutrient content.
Detailed Description
Specific example 1: a preparation process of sulfur-free dried sweet potatoes comprises the following specific steps:
peeling with step1, cutting, and soaking; putting peeled and cut dried sweet potatoes into a soaking pool, adding water, and adding sodium metabisulfite and disodium ethylene diamine tetraacetate into the soaking pool, wherein every 100 kg of dried sweet potatoes are matched with 90 kg of water, 260 g of sodium metabisulfite and 18 g of disodium ethylene diamine tetraacetate;
step2 blanching; taking out dried sweet potatoes in step1, putting the dried sweet potatoes into a cooking pot, adding water into the cooking pot for cooking, and cooking for 2 minutes;
step3 boiling with sugar; taking out dried sweet potatoes in step2, putting the dried sweet potatoes into a cooking pot, adding boiling water into the cooking pot, adding white granulated sugar, glucose, sodium metabisulfite, citric acid and ethylene diamine tetraacetic acid disodium, wherein each 100 kg of dried sweet potatoes is matched with 110 kg of water, 9 kg of white granulated sugar, 1.8 kg of glucose, 75 g of sodium metabisulfite, 90 g of citric acid and 9 g of ethylene diamine tetraacetic acid disodium, boiling for 10 minutes, and controlling the sugar degree of the cooking liquid to be 17%;
step4 sugaring; fishing out dried sweet potatoes in step3, putting the dried sweet potatoes in a soaking pool, adding white granulated sugar, glucose, citric acid and oligosaccharide, wherein the proportion of 110 kg of water, 12 kg of white granulated sugar, 1.2 kg of glucose, 120 g of citric acid and 120 g of oligosaccharide to each 100 kg of dried sweet potatoes, controlling the sugar degree of a soaking solution to be 17%, and soaking for 16 hours;
step5 baking; fishing out the dried sweet potatoes soaked in the step4, putting the dried sweet potatoes into a grill, flattening, transferring the baked sweet potatoes into a baking room, baking for 11 hours, and controlling the temperature of the baking room to be 65 ℃;
step6 mixing and airing; baking the dried sweet potatoes in step5, turning off the steam of a baking room, taking out, mixing and airing for 11 hours;
step7 baking; mixing and airing dried sweet potatoes in step6, and then opening steam to bake for 4 hours, wherein the temperature of a baking room is controlled at 65 ℃;
and taking out the dried sweet potatoes after re-baking to obtain a finished product.
Specific example 2: a preparation process of sulfur-free dried sweet potatoes comprises the following specific steps:
peeling with step1, cutting, and soaking; putting peeled and cut dried sweet potatoes into a soaking pool, adding water, and adding sodium metabisulfite and disodium ethylene diamine tetraacetate into the soaking pool, wherein the proportion of each 100 kg of dried sweet potatoes is 110 kg of water, 340 g of sodium metabisulfite and 22 g of disodium ethylene diamine tetraacetate;
step2 blanching; taking out dried sweet potatoes in step1, putting the dried sweet potatoes into a cooking pot, adding water into the cooking pot for cooking, and cooking for 4 minutes;
step3 boiling with sugar; taking out dried sweet potatoes in step2, putting the dried sweet potatoes into a cooking pot, adding boiling water into the cooking pot, adding white granulated sugar, glucose, sodium metabisulfite, citric acid and ethylene diamine tetraacetic acid disodium, wherein each 100 kg of dried sweet potatoes is matched with 130 kg of water, 11 kg of white granulated sugar, 2.2 kg of glucose, 85 g of sodium metabisulfite, 110 g of citric acid and 11 g of ethylene diamine tetraacetic acid disodium, boiling for 15 minutes, and controlling the sugar degree of the cooking liquid to be 21%;
step4 sugaring; fishing out dried sweet potatoes in step3, putting the dried sweet potatoes in a soaking pool, adding white granulated sugar, glucose, citric acid and oligosaccharide, wherein 130 kg of water, 13 kg of white granulated sugar, 1.3 kg of glucose, 130 g of citric acid and 130 g of oligosaccharide are mixed in each 100 kg of dried sweet potatoes, controlling the sugar degree of a soaking solution to be 21%, and soaking for 20 hours;
step5 baking; fishing out the dried sweet potatoes soaked in the step4, putting the dried sweet potatoes into a grill, flattening, transferring into a baking room, baking for 13 hours, and controlling the temperature of the baking room at 70 ℃;
step6 mixing and airing; baking the dried sweet potatoes in step5, turning off the steam of a baking room, taking out, mixing and airing for 13 hours;
step7 baking; mixing and airing dried sweet potatoes in step6, and then baking the dried sweet potatoes for 5 hours by using steam, wherein the temperature of a baking room is controlled at 70 ℃;
and taking out the dried sweet potatoes after re-baking to obtain a finished product.
Specific example 3: a preparation process of sulfur-free dried sweet potatoes comprises the following specific steps:
peeling with step1, cutting, and soaking; putting peeled and cut dried sweet potatoes into a soaking pool, adding water, and adding sodium metabisulfite and disodium ethylene diamine tetraacetate into the soaking pool, wherein 100 kg of dried sweet potatoes are matched with 100 kg of water, 300 g of sodium metabisulfite and 20 g of disodium ethylene diamine tetraacetate;
step2 blanching; taking out dried sweet potatoes in step1, putting the dried sweet potatoes into a cooking pot, adding water into the cooking pot for cooking, and boiling for 3 minutes;
step3 boiling with sugar; taking out dried sweet potatoes in step2, putting the dried sweet potatoes into a cooking pot, adding boiling water into the cooking pot, adding white granulated sugar, glucose, sodium metabisulfite, citric acid and disodium ethylene diamine tetraacetate, wherein each 100 kg of dried sweet potatoes is matched with 120 kg of water, 10 kg of white granulated sugar, 2 kg of glucose, 80 g of sodium metabisulfite, 100 g of citric acid and 10 g of disodium ethylene diamine tetraacetate, boiling for 14 minutes, and controlling the sugar degree of the cooking liquid to be 20%;
step4 sugaring; fishing out dried sweet potatoes in step3, putting the dried sweet potatoes in a soaking pool, adding white granulated sugar, glucose, citric acid and oligosaccharide, wherein each 100 kg of dried sweet potatoes is mixed with 120 kg of water, 12.5 kg of white granulated sugar, 1.25 kg of glucose, 125 g of citric acid and 125 g of oligosaccharide, controlling the sugar degree of a soaking solution to be 20%, and soaking for 20 hours;
step5 baking; fishing out the dried sweet potatoes soaked in the step4, putting the dried sweet potatoes into a grill, flattening, transferring into a baking room, baking for 12 hours, and controlling the temperature of the baking room at 68 ℃;
step6 mixing and airing; baking the dried sweet potatoes in step5, turning off the steam of a baking room, taking out, mixing and airing for 12 hours;
step7 baking; mixing and airing dried sweet potatoes in step6, and then baking the dried sweet potatoes for 5 hours by using steam, wherein the temperature of a baking room is controlled at 68 ℃;
and taking out the dried sweet potatoes after re-baking to obtain a finished product.
The above description is directed to specific embodiments of the present invention, but the present invention is not limited to the above description. Any equivalent modifications and alterations to this technical solution would be considered within the scope of this invention by those skilled in the art. Accordingly, it is intended that all equivalent alterations and modifications be included within the scope of the invention, without departing from the spirit and scope of the invention.
Claims (7)
1. A preparation process of dried sweet potato dog food comprises the following steps:
peeling with step1, cutting, and soaking; putting peeled and cut dried sweet potatoes into a soaking pool, adding water, and adding sodium metabisulfite and disodium ethylene diamine tetraacetate into the soaking pool, wherein the proportion of 90-110 kg of water, 260-340 g of sodium metabisulfite and 18-22 g of disodium ethylene diamine tetraacetate in every 100 kg of dried sweet potatoes is increased;
step2 blanching; fishing out dried sweet potatoes in step1, putting into a cooking pot, adding water into the cooking pot for cooking, and boiling for 2-4 minutes;
step3 boiling with sugar; taking out dried sweet potatoes in step2, putting the dried sweet potatoes into a cooking pot, adding boiling water into the cooking pot, adding white granulated sugar, glucose, sodium metabisulfite, citric acid and disodium ethylene diamine tetraacetate, wherein each 100 kg of dried sweet potatoes is matched with 110 kg of water, 9-11 kg of white granulated sugar, 1.8-2.2 kg of glucose, 75-85 g of sodium metabisulfite, 90-110 g of citric acid and 9-11 g of disodium ethylene diamine tetraacetate, boiling for 10-15 minutes, and controlling the sugar degree of the cooking liquid to be 17-21%;
step4 sugaring; fishing out dried sweet potatoes in step3, putting the dried sweet potatoes in a soaking pool, adding white granulated sugar, glucose, citric acid and oligosaccharide, wherein the proportion of each 100 kg of dried sweet potatoes is 110-130 kg of water, 12-13 kg of white granulated sugar, 1.2-1.3 kg of glucose, 120-130 g of citric acid and 120-130 g of oligosaccharide, controlling the sugar degree of the soaking solution to be 17-21%, and soaking for 16-20 hours;
step5 baking; fishing out the dried sweet potatoes soaked in the step4, putting the dried sweet potatoes into a grill, flattening, transferring the dried sweet potatoes into a baking room, baking for 11 to 13 hours, and controlling the temperature of the baking room to be 65 to 70 ℃;
step6 mixing and airing; baking the dried sweet potatoes in step5, turning off the steam of a baking room, taking out, mixing and airing for 11-13 hours;
step7 baking; mixing and airing dried sweet potatoes in step6, and then opening steam to bake for 4-5 hours, wherein the temperature of a baking room is controlled at 65-70 ℃;
and taking out the dried sweet potatoes after re-baking to obtain a finished product.
2. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: 100 kg of step1 contains 100 kg of water, 300 g of sodium metabisulfite and 20 g of disodium ethylene diamine tetraacetate.
3. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: in the step3, every 100 kg of dried sweet potatoes is mixed with 120 kg of water, 10 kg of white granulated sugar, 2 kg of glucose, 80 g of sodium metabisulfite, 100 g of citric acid and 10 g of disodium ethylene diamine tetraacetate, the mixture is boiled for 14 minutes, and the sugar degree of the cooking liquor is controlled to be 20 percent.
4. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: in the step4, each 100 kg of dried sweet potatoes is mixed with 120 kg of water, 12.5 kg of white granulated sugar, 1.25 kg of glucose, 125 g of citric acid and 125 g of oligosaccharide, the sugar degree of the soaking solution is controlled to be 20%, and the soaking solution is soaked for 20 hours.
5. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: the baking in step5 was carried out for 12 hours at a baking room temperature of 68 ℃.
6. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: the mixture was dried in step6 for 12 hours.
7. The preparation process of the sulfur-free dried sweet potatoes according to claim 1, wherein the process comprises the following steps: the baking in step7 was carried out for 5 hours at a baking room temperature of 68 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910895267.4A CN110637938A (en) | 2019-09-20 | 2019-09-20 | Preparation process of dried sweet potato dog food |
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| CN201910895267.4A CN110637938A (en) | 2019-09-20 | 2019-09-20 | Preparation process of dried sweet potato dog food |
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| CN110637938A true CN110637938A (en) | 2020-01-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397042A (en) * | 2021-07-04 | 2021-09-17 | 福建技术师范学院 | Original-taste dried sweet potato for pets and preparation method of high-calcium dried sweet potato for pets |
-
2019
- 2019-09-20 CN CN201910895267.4A patent/CN110637938A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397042A (en) * | 2021-07-04 | 2021-09-17 | 福建技术师范学院 | Original-taste dried sweet potato for pets and preparation method of high-calcium dried sweet potato for pets |
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