宠物粮食常见加工工艺

膨化工艺也是狗粮原料成型的一次过程。成型过程中以蒸汽的形式将水分加入，使狗粮原料淀粉糊化，升温至100摄氏度-180摄氏度，因为挤出前压力很大，挤出时瞬间释压，水分冲出颗粒的瞬间，从而使狗粮迅速膨胀发泡，水分蒸发。

Puffing process is also a process of forming the raw material of dog food. In the forming process, water is added in the form of steam to gelatinize the raw starch of dog food, and the temperature rises to 100 degrees Celsius to 180 degrees Celsius. Because of the great pressure before extrusion, the pressure is released instantly when extrusion, and the water is rushed out of the particles instantly, so that the dog food expands rapidly and bubbles, and the water evaporates.

优点：相对于膨化粮来说，营养价值高。因为不需要淀粉来粘合，可以极大程度地减少淀粉的使用，所以主要原料都是各种肉类，含肉量很高。

Advantages: Compared with expanded grain, high nutritional value. Because starch is not needed to bond, the use of starch can be greatly reduced, so the main raw materials are all kinds of meat, meat content is very high.

使用低温风干的工艺，主要是模拟自然风干的条件生产宠物食品的技术，即在低温干燥和高风速的条件下进行快速脱水干燥。尽可能地保留食材的营养成分，使其含有丰富的天然蛋白质。

The process of using low temperature air drying is mainly a technique of producing pet food that simulates the conditions of natural air drying, that is, rapid dehydration and drying under conditions of low temperature and high wind speed. Keep the nutrients of the ingredients as much as possible and make them rich in natural protein.

优点：相对于膨化粮来说，营养价值高。因为不需要淀粉来粘合，可以极大程度地减少淀粉的使用，所以主要原料都是各种肉类，含肉量很高。

Advantages: Compared with expanded grain, high nutritional value. Because starch is not needed to bond, the use of starch can be greatly reduced, so the main raw materials are all kinds of meat, meat content is very high.

直接各种原料蒸熟而成，也就是湿粮，真正意义上的新鲜。需要按周期派送。

Directly from all kinds of raw materials steamed, that is, wet food, in the true sense of fresh. It needs to be delivered on a regular basis.

优点：含肉量高，适口性好。

Advantages: High meat content, good palatability.

低温烘焙，是指在一个大气压下，将原材料放置于低温的环境（烤箱）中烘焙缓慢熟成，差不多是制作膨化粮3倍以上的时长，并且不需要喷涂，最大程度地保留了原食材的生物活性和天然营养。

Low temperature baking refers to the slow cooking of raw materials in a low temperature environment (oven) under one atmosphere pressure, which is about three times longer than the cooking time of extruded grains, and does not require spraying, thus retaining the biological activity and natural nutrition of the original ingredients to the greatest extent.

优点：颗粒表面不油腻，适口性好，营养更高。

Advantages: particle surface is not greasy, palatability is good, higher nutrition.

冻干技术起始于20世纪初期，当时研发目的是为了让宇航员即便身处太空也能吃到新鲜营养的食品。

将食材切成需要的形状大小，放入负几十度的快速冷冻仓库将食材进行冷冻。快速冷冻能使肉中的水结晶减少几小时后，推入冷冻仓，进行几十小时的冷冻干燥。然后用真空使冰升华，在冻干过程中，冷冻原材料中的冰晶水分，不融化成水，直接升华成气体，自然干燥。整个干燥过程在低温下进行，大约需要24小时，而且仅仅只有水份被抽干，食材中的营养素被较好的保留，是保证产品处于“生鲜”状态。

Lyophilization was developed in the early 1900s to allow astronauts to eat fresh, nutritious food even in space.

Cut the ingredients into the desired shape and size, and freeze the ingredients in a negative tens of degrees flash freezer. Quick freezing reduces water crystallization in the meat for a few hours and then pushes it into the freezer for dozens of hours of freeze-drying. Then, the ice is sublimated by vacuum. In the lyophilization process, the ice crystal moisture in the frozen raw materials is sublimated directly into gas, which is dried naturally without melting into water. The whole drying process takes about 24 hours at a low temperature, and only the water is drained, the nutrients in the ingredients are better retained, to ensure that the product is in a "fresh" state.

优点：采用真材食料，食材看得见肉感丰富，原滋原味， 原料保鲜度极高几乎不含水分，易保存。质量轻，方便携带，超高适口性，狗狗超爱吃。

Advantages: The use of real food materials, food materials can be seen and fleshy, the original taste, the freshness of raw materials is very high, almost no moisture, easy to preserve. Light weight, easy to carry, super palatability, dogs love to eat.