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Compound medical food and preparation method thereof

A technology of medical food and diet, applied in the field of compound medical food and its preparation

Active Publication Date: 2017-12-08
深圳市伟航奕宁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there is no mature medical food with viscous properties at present, so there is an urgent need to provide a medical food with a certain consistency that is suitable for people with dysphagia

Method used

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  • Compound medical food and preparation method thereof
  • Compound medical food and preparation method thereof
  • Compound medical food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0137] Embodiment 1, prepare modified starch

[0138] Disperse hydroxypropyl starch in water according to the ratio of 1g / 10ml dry starch, add a certain amount of 0.15mol / l NaOH aqueous solution, stir well and let it stand for 5 minutes, add 5wt% NaCl aqueous solution to it, and dilute it with hydrochloric acid dilute solution The pH of the solution was adjusted to neutral; it was allowed to stand at room temperature for 20 hours and divided into two layers, the upper layer being the crude extract of modified starch.

[0139] Mix according to the ratio of crude extract:n-butanol=1:10 (volume ratio), stir at room temperature for 1h, and let stand for 3h;

[0140] The precipitate was centrifuged and soaked in absolute ethanol for 24 hours, washed several times with ethanol, and vacuum-dried at room temperature to obtain the modified starch.

Embodiment 2

[0141] Embodiment 2, preparation composite medical food

[0142] Mix one part (5g) of betaine (trimethylglycine) and one part of dietary cellulose (5mg) in water (1L), stir mechanically until it dissolves completely, the mixed solution is translucent, and stand at room temperature for 10min Finally, add one part (50 mg) of modified starch, and stir slowly until the modified starch is completely dissolved. At this time, the mixed liquid is in the shape of quicksand, and its fluidity decreases.

Embodiment 3

[0143] Embodiment 3, preparation composite medical food

[0144] Mix one part (60g) of betaine (trimethylglycine) and one part of dietary cellulose (60mg) in water (1L), stir mechanically until it dissolves completely, the mixed solution is translucent, and stand at room temperature for 10min Finally, add one portion (600mg) of modified starch, and stir slowly until the modified starch is completely dissolved. At this time, the mixed liquid is in the shape of quicksand, and its fluidity is reduced.

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Abstract

The invention discloses a compound medical food and a preparation method thereof. The compound medical food is composed of betaine or betaine monohydrate, modified starch, dietary fiber and an aqueous medium, wherein per liter of the aqueous medium contains 5g-200g of betaine or betaine monohydrate, 50mg-2000mg of modified starch and 5mg-200mg of dietary fiber. Experimental results show that by virtue of doping of the modified starch, a compound betaine solution has better viscosity, forms physical gel and restores to a flow state under the effect of shearing force. Furthermore, the compound medical material disclosed by the invention can be prepared under mild conditions, and the preparation method is simple. The compound medical food disclosed by the invention has certain adjuvant treatment effects on human cardiovascular diseases, nervous diseases, liver diseases and hyperhemicysteinuria and can be used for health or neurology department clinical medicine.

Description

technical field [0001] The invention relates to a composite medical food and a preparation method thereof, belonging to the field of medical food. Background technique [0002] Medical food is the abbreviation of formula food for special medical purpose. It is a new type of product different from ordinary food, health care products and medicines. [0003] In recent years, dysphagia has received increasing attention in the field of healthcare. Especially in the elderly population, this problem is more prominent and has become a serious threat to people's life and health. The research on dysphagia involves many aspects such as neurology, otolaryngology, biomechanics, biomaterials, etc., and has become an emerging marginal subject. [0004] However, there is no mature medical food with viscous properties at present, so there is an urgent need to provide a medical food with a certain consistency that is suitable for people with dysphagia. Contents of the invention [0005] ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/212A23L33/24A23L33/10
CPCA23V2002/00A23V2250/5118A23V2250/5108A23V2200/30
Inventor 杨振忠李梦楠黄一宁屈小中梁福鑫王倩
Owner 深圳市伟航奕宁生物科技有限公司
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