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Food solidification powder applicable to people suffering from dysphagia and preparation method of food solidification powder applicable to people suffering from dysphagia

A technology for swallowing disorders and food, applied in the field of food coagulation powder and its production, can solve the problems affecting the use range and convenience of products, affecting industrial development, poor taste, etc., to reduce the risk of aspiration, recovery of swallowing function, and taste. Good results

Inactive Publication Date: 2017-01-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the food coagulated powders currently on the market are compounded with starch and maltodextrin. These products have a poor taste and must be added to drinks with a higher temperature, which greatly affects the range of use and convenience of the products. development of related industries

Method used

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  • Food solidification powder applicable to people suffering from dysphagia and preparation method of food solidification powder applicable to people suffering from dysphagia
  • Food solidification powder applicable to people suffering from dysphagia and preparation method of food solidification powder applicable to people suffering from dysphagia
  • Food solidification powder applicable to people suffering from dysphagia and preparation method of food solidification powder applicable to people suffering from dysphagia

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A food coagulation powder suitable for people with dysphagia, the food coagulation powder includes the following raw materials: 16 parts of rice, 8 parts of corn, 1 part of xanthan gum, 3 parts of gum arabic, 1 part of microcrystalline cellulose, malt paste Refined 62 parts.

[0030] It is prepared by the following method:

[0031] S1: Mix the rice and corn according to the above ratio and crush them to pass through a 60-mesh sieve, puff them with a twin-screw extruder, and then crush them to 60 meshes to obtain puffed powder; puffing parameters: the temperature in the first zone is 60°C, and the temperature in the second zone is 100°C , the temperature in the third zone is 120°C;

[0032] S2: Mix the puffed powder, gum arabic and part of the maltodextrin prepared in step S1 evenly, add water to dissolve and then spray dry to obtain the standby powder; spray drying conditions: air inlet temperature 130°C, air outlet temperature 90°C; malt The consumption of dextrin ac...

Embodiment 2

[0038] A food coagulation powder suitable for people with dysphagia, the food coagulation powder includes the following raw materials: 20 parts of rice, 10 parts of corn, 2 parts of xanthan gum, 4 parts of gum arabic, 2 parts of microcrystalline cellulose, malt paste Refined 70 parts.

[0039] It is prepared by the following method:

[0040] S1: Mix rice and corn according to the above ratio, crush them to pass through a 60-mesh sieve, puff them with a twin-screw extruder, and then crush them to 60 meshes to obtain puffed powder; puffing parameters: the temperature in the first zone is 70°C, and the temperature in the second zone is 110°C , the temperature in the third zone is 130°C;

[0041] S2: Mix the puffed powder, gum arabic and part of the maltodextrin prepared in step S1 evenly, add water to dissolve and then spray dry to obtain the standby powder; spray drying conditions: air inlet temperature 150°C, air outlet temperature 100°C; malt The consumption of dextrin accou...

Embodiment 3

[0047] This example is similar to Example 1, except that 18 parts of rice, 9 parts of corn, 1.5 parts of xanthan gum, 3.5 parts of gum arabic, 1.5 parts of microcrystalline cellulose, and 66.5 parts of maltodextrin.

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Abstract

The invention relates to the technical field of food processing, in particular to food solidification powder applicable to people suffering from dysphagia. The food solidification powder comprises rice, maize, xanthan gum, Arabic gum, microcrystalline cellulose and maltodextrin. The invention further discloses a preparation method of the food solidification powder. The food solidification powder can be added into various cold and hot drinks / foods such as water, juice, milk and soup, and is capable of reducing aspiration danger of the patients and unnecessary gastric tube insertion, ensuring water intake and beneficial to recovery of a swallowing function of the patients, thereby being applicable to the patients suffering from the dysphagia caused by stroke.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a solidified food powder suitable for people with dysphagia and a preparation method thereof. Background technique [0002] Dysphagia refers to the difficulty in eating due to damage to the jaw, lips, tongue, soft palate, throat, esophageal sphincter or esophageal function, and cannot safely and effectively send food from the mouth to the stomach to obtain sufficient nutrition and water. Dysphagia is characterized by choking on drinking water and difficulty swallowing. Without scientific dietary care, it can lead to clinical complications such as malnutrition and aspiration pneumonia. In severe cases, it can be life-threatening due to suffocation. According to reports, 30-55% of patients with dysphagia are at risk of dehydration and malnutrition, resulting in reduced quality of life, increased medical costs, psychological problems, and hospitalization times and time. The...

Claims

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Application Information

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IPC IPC(8): A23L7/161A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/51084A23V2250/5114A23V2250/5028A23V2250/5086
Inventor 马永轩张名位魏振承张雁张瑞芬唐小俊邓媛元刘磊肖娟黄菲董丽红
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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