Thickening nutrition preparation for patients with dysphagia and preparation method thereof

Abstract

The invention discloses a liquid enteral nutrition preparation that contains a low substitution degree carboxymethyl curdlan (also called carboxymethyl curdlan) and konjac gum compound as the thickening agent and has an energy density of 1-3kcal / ml. The nutrition preparation comprises the following components by weight percent: 0.1%-1% of the low substitution degree carboxymethyl curdlan and konjac gum compound, 4%-20% of protein, 4%-10% of fat, and 10%-20% of carbohydrate. The low substitution degree carboxymethyl curdlan and konjac gum are in a weight ratio of 1:0-0:1. The invention also provides a preparation of the liquid enteral nutrition preparation. The liquid enteral nutrition preparation containing the low substitution degree carboxymethyl curdlan and konjac gum compound as the thickening agent has appropriate initial viscosity, also has resistance to salivary amylase, is difficultly decomposable, has remarkable shear thinning rheological properties in the swallowing process, and has the advantages of delicate taste, no fishy smell, no allergic reaction, easy digestion and absorption, rich nutrition and immunity enhancement, and is suitable for diet nursing of patients with dysphagia.

Description

technical field [0001] The invention relates to the technical field of enteral nutritional preparations, in particular to a thickened nutritional preparation for patients with dysphagia. Background technique [0002] Dysphagia refers to the difficulty in swallowing and transporting solid or liquid food, saliva, drugs and other substances from the mouth to the stomach, and the patient will feel a sense of obstruction and stagnation in the pharynx, retrosternum or esophagus. Dysphagia can occur in people of all ages, and often occurs in the elderly, especially those suffering from neurodegenerative diseases and stroke. Dysphagia affects 60–80% of patients with neurodegenerative diseases and more than 30% of stroke patients. Other studies have shown that 22% of people over the age of 50, 10–30% of people over the age of 65, and 40% of people over the age of 70 suffer from swallowing disorders. It is conservatively estimated that at least 8% of the world's population has diffi...

AI Technical Summary

Problems solved by technology

[0005] At present, the ordinary liquid oral nutritional preparations currently available on the market are not suitable for direct consumption by patients with dysphagia due to their low viscosity.

Thickened nutritional preparations are also used in other existing published documents, such as patent WO2009072885, patent CN103037874 and patent WO03055334, but each has many shortcomings, such as: (1) the protein source of nutritional preparations uses casein and casein Salts and other proteins with high energy density have defects such as casein allergy or indigestion, making them difficult to absorb; (2) The thickener is selected from protein, carrageenan, gum, starch or other combinations

Starch is used to thicken the beverage of patients with dysphagia. Since the human oral cavity contains salivary amylase, the starch in the bolus will be decomposed and cause a decrease in viscosity, which will change the viscoelasticity of the bolus; on the other hand, starch granules are easy to absorb water Swelling, its physical properties have great temperature dependence and time dependence, which will lead to a large difference between the fluid viscosity of starch-thickened food at different temperatures or different preparation times and the initial preparation viscosity, resulting in the actual nutrition obtained The viscosity and rheological properties of the formulation do not meet the requirements

(3) Thickeners used in existing nutritional preparations lack beneficial biological activity and are not dietary fiber, which is not conducive to improving the supplementation and enhancement of nutrition in nutritional preparations

[0008] According to the search of the prior art literature, there is no public report on the technology and formula of carboxymethyl cod gum and konjac gum compound as a thickener for nutritional preparations containing pea protein and rice protein.

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