a liquid nutritional food

Abstract

The invention provides liquid nutrient food. The liquid nutrient food is prepared from 24 types of raw materials, and nutrient elements include protein, carbohydrate, dietary fiber, multiple vitamins, multiple minerals, taurine and the like. The liquid nutrient food has the advantages that the eating is simple, the number of complications is fewer, the restoration of intestinal function is promoted, the bacteria translocation in intestinal tracts is reduced, and the like; the absorbing and utilization efficiency is very high, and the food can be quickly absorbed by a human body in a short time; rich nutrients are contained, the eating is convenient, the instant compounding is not needed, and the instant eating by brewing is realized; the taste is moderately sweet and salty, the satiety and palatability are better, and the appetite of a patient is stimulated; by not adding fat and insoluble dietary fiber, the difficulty in digestion and absorbing by intestinal tracts is relieved, the burden of gastrointestinal tract is relieved, dyspepsia is avoided, and the rehabilitation of the patient is accelerated; the liquid nutrient food is suitable for patients in wound, burn injury and post-operation anti-infectious stages from adapting by the gastrointestinal tract to restoration of normal eating.

Description

Technical field [0001] The invention relates to a food, in particular to a food suitable for consumption during the period from adaptation to normal diet of patients in the gastrointestinal tract during the anti-infection treatment stage after trauma, burn and operation. Background technique [0002] After trauma, burns, and anti-infective surgery, the patient's body will have a series of clinical and metabolic changes, which will cause multiple organ failure including intestinal failure, and various degrees of malnutrition, leading to extremely serious consequences. How to effectively reduce The damage of this reaction, timely and effective supplement of missing nutrients is one of the current focuses. Nutritional support is an extremely important and effective support and treatment method for patients after trauma, burns, and anti-infective surgery. [0003] In the clinic, pathophysiological changes of trauma patients are relatively similar, that is, changes in the neuro-endocrin...

AI Technical Summary

Problems solved by technology

However, this kind of food needs to be registered and declared, the factory qualification and research and development requirements are high, and the cost is high. At present, there are no domestic products on the market, and there are also declaration problems for imported products

On the other hand, after the operation, in the early stage of trauma, the stress state of the gastrointestinal tract of the patient has not been completely relieved, and the function of the gastrointestinal tract has not been fully recovered. It takes a period of time for gastrointestinal tolerance adaptation and infection control. 1. The digestive function of the gastrointestinal tract has recovered. During this period of time, they have not fully adapted to the full nutritional formula food. The calorie supply may not be fully absorbed and utilized. The body may have insufficient calorie supply. It is not suitable to eat foods containing fat and crude fiber that are difficult to digest and absorb. Nutrients, so as not to cause abdominal distension, diarrhea, nausea and vomiting and other symptoms of indigestion, delay recovery time

[0009] At present, in the liquid food, there are many deficiencies in the nutritional adequacy of the formula, the hygienic requirements, the adaptability of the taste, the stability of the product, and the product properties for the specific group of people. The main shortcomings are as follows: ( 1) Not targeted at specific groups of people: Most patients understand conventional liquid food as porridge, oatmeal, milk, soup, etc. This kind of liquid food purchased at home or in restaurants and supermarkets generally does not have nutrition labels or nutritional information. I don’t understand and I don’t know if I can eat it, and clinicians don’t have any reference methods or suggestions. After eating, it is easy to cause nutritional imbalance, and the fat contained in it is more likely to cause difficulty in absorption, and it cannot achieve a good nutritional supplement effect.

(2) The nutritional adequacy of the formula is not good: Compared with normal people, patients after surgery have specific nutritional needs, such as improved energy metabolism, increased protein demand, and changes in the supply ratio of sugar and fat, which are related to enhancing immunity and promoting Amino acids, vitamins and minerals related to wound healing are significantly improved

The current homogenized meal is generally ready-to-use and ready-to-use, with rough calculations, few quality inspection report materials, and detailed nutrition certificates

(3) Hygienic requirements: conventional diets or homogenized meals prepared by hospitals are generally carried out in kitchens or hospital ingredients rooms. The environment and sanitation cannot be controlled, and the sources of raw materials, microorganisms, mosquitoes and other indicators cannot be reasonably controlled.

However, the patient's immunity is low after the operation, and unhygienic food is more likely to be infected, which affects health

(4) Taste adaptability: After surgery, it takes time for the patient’s sense of taste to recover, coupled with the awakening of anesthesia, wound pain, poor appetite, and preferences for different tastes. Ordinary liquid food is basically salty, bitter, and tasteless. It is not easy to stimulate the patient's eating needs in the senses, resulting in a lower appetite for the patient

The current ready-to-use liquid food has poor stability, without homogenization treatment, uneven distribution, prone to sedimentation, floating, and poor stability

(6) Product properties: Ordinary liquid food is generally liquid, and the purchase, deployment, transportation, hot and cold temperatures are all restricted. The food is not tasty when it is cold and hot, and its properties are unstable.

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