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Enteral nutrition preparation for balancing nutrition

An enteral nutrition preparation and nutrition technology, which can be used in medical preparations containing active ingredients, anti-inflammatory agents, non-central analgesics, etc. , good safety, the effect of improving gastrointestinal tolerance

Active Publication Date: 2017-10-20
BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is various natural food powders or nutrients on the market, they cannot meet the dietary and nutritional needs of this special patient.

Method used

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  • Enteral nutrition preparation for balancing nutrition
  • Enteral nutrition preparation for balancing nutrition
  • Enteral nutrition preparation for balancing nutrition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0028] Milk 250ml, rice soup 50ml, tomato juice 25ml, rapeseed juice 120ml, egg yolk 12g, protein 50g, lean meat 12g, chicken liver 12g, corn flour 30g, vegetable oil 5g, salt 1g.

[0029] The vegetable oil is rapeseed oil.

[0030] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper liquid; add 10g of rice to every 100ml of water.

[0031] The tomato juice is Huiyuan tomato juice.

[0032] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:1.

[0033] The mesh screen used for filtration is 30 mesh.

[0034] Described cereal flour comprises following r...

Embodiment 2

[0067] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0068] 245ml of milk, 55ml of rice soup, 20ml of tomato juice, 115ml of rapeseed juice, 15g of egg yolk, 45g of protein, 15g of lean meat, 10g of chicken liver, 25g of corn flour, 3g of vegetable oil, and 0.8g of salt.

[0069] The vegetable oil is rapeseed oil.

[0070] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper liquid; add 10g of rice to every 100ml of water.

[0071] The tomato juice is Huiyuan tomato juice.

[0072] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:2.

[0073] The mesh screen used for filtration is 30 mesh.

[0074] Descr...

Embodiment 3

[0081] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0082] Milk 255ml, rice soup 45ml, tomato juice 30ml, rapeseed juice 125ml, egg yolk 10g, protein 55g, lean meat 10g, chicken liver 15g, corn flour 35g, vegetable oil 7g, salt 1.5g.

[0083] The vegetable oil is rapeseed oil.

[0084] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 5g of rice is added to every 100ml of water.

[0085] The tomato juice is Huiyuan tomato juice.

[0086] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:3.

[0087] The mesh screen used for filtration is 30 mesh.

[0088] Described cereal flour compri...

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Abstract

The invention provides an enteral nutrition preparation for balancing nutrition, which comprises the following raw materials in parts by weight: 245-255 parts of milk, 45-55 parts of rice water, 20-30 parts of tomato juice, 115-125 parts of rape juice, 10-15 parts of egg yellow, 45-55 parts of egg white, 10-15 parts of lean meat, 10-15 parts of chicken liver, 25-35 parts of farina, 3-7 parts of vegetable oil and 0.5-1.5 parts of salt. The enteral nutrition preparation can meet a demand of a functional dyspepsia patient, improves the tolerance of a gastrointestinal tract, effectively prevents and treats malnutrition, cannot generate an adverse effect on blood fat or blood glucose, cannot cause a burden on a liver or kidney function, has good safety, and can be applied by the patient for a long term.

Description

technical field [0001] The invention relates to an enteral nutrition preparation, in particular to a balanced nutrition enteral nutrition preparation. Background technique [0002] With the advancement of science and the development of medical care, people's understanding of nutritional needs has gradually deepened. But malnutrition is still prevalent among hospitalized patients. Foreign studies have shown that about 30% to 50% of hospitalized elderly patients are malnourished. For patients with high fever, ventilators or tumors, their catabolism is hyperactive, their energy requirements increase, and they usually need a lot of nutrition to maintain life and resist disease. The current commercial enteral nutrition preparations cannot meet such a high energy demand, and many malnourished patients still have hypoproteinemia while supplementing enteral nutrition preparations. At the same time, if the patient still has complications such as heart or kidney, they need to limit...

Claims

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Application Information

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IPC IPC(8): A61K36/899A61K9/00A61P3/02A61P29/00A61P1/14A61K33/14A61K35/20A61K35/34A61K35/57
CPCA61K9/0053A61K33/14A61K35/20A61K35/34A61K35/57A61K36/185A61K36/258A61K36/31A61K36/48A61K36/52A61K36/55A61K36/725A61K36/81A61K36/8945A61K36/899A61K2300/00
Inventor 洪忠新
Owner BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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