| 摘要 |
A method for cold extrusion of a human or animal starch based and/or protein based feed that includes the steps: - Providing a dry blend of formulation ingredients, including functional protein and active ingredients; - Mixing all of the formulation ingredients to ensure uniform dispersal through the dry blend; - Providing water and/or steam to an amount such that the total moisture content of the mixed ingredients is within the range of 20 to 35 percent w/w; - Providing hydration time until the functional protein is wetted; - Providing an amount of work input to develop a protein-based structure, such that the specific mechanical energy (SME) is within the range 0.035 < SME < 0.055 kW.hr kg?1; - Ensuring that a maximum exposure temperature is less than T = 100 degrees Celsius; - Ensuring that a maximum exposure time (to the exposure temperature) of within the range 20 < t < 40 seconds; and - Providing a low temperature drying process, in which Tair < 70 degrees Celsius, to reduce the moisture content to the required level for microbial stabilisation. The low temperature extrusion process provides a means for the formulation of a suitable starch and/or protein-based structure, as a carrier for temperature and/or pressure sensitive ingredients. In particular the functional protein and active ingredients are selected from inactivated probiotics, prebiotics, enzymes, inactivated yeasts, botanical extracts and dairy components. |
