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
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[0028] Example 1
[0029] A food coagulation powder suitable for people with swallowing disorders. 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 62 parts refined.
[0030] It is prepared by the following method:
[0031] S1: Mix rice and corn according to the above ratio and pulverize to a 60 mesh sieve, expand with a twin-screw extruder, and then pulverize to 60 mesh to obtain puffed powder; puffing parameters: temperature in the first zone 60℃, temperature in the second zone 100℃ , The temperature of three zones is 120℃;
[0032] S2: Mix the puffed powder, gum arabic and part of maltodextrin prepared in step S1 uniformly, add water to dissolve and spray dry to prepare a spare powder; spray drying conditions: inlet air temperature 130°C, outlet air temperature 90°C; malt The amount of dextrin accounts for 10% of its total mass;
[0033...
Example Embodiment
[0037] Example 2
[0038] A food coagulation powder suitable for people with swallowing disorders. 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 70 parts refined.
[0039] It is prepared by the following method:
[0040] S1: Mix rice and corn according to the above ratio and pulverize to a 60-mesh sieve, expand with a twin-screw extruder, and then pulverize to 60-mesh to obtain puffed powder; puffing parameters: temperature in zone 1 is 70℃, temperature in zone 2 is 110℃ , The temperature of three zones is 130℃;
[0041] S2: Mix the puffed powder, gum arabic and part of maltodextrin prepared in step S1 uniformly, add water to dissolve and spray dry to prepare a spare powder; spray drying conditions: inlet air temperature 150°C, outlet air temperature 100°C; malt The amount of dextrin accounts for 20% of its total mass;
[0042] S3: M...
Example Embodiment
[0046] Example 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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