A temperature-controlled special medical formula food thickening component and its preparation method

A formula food and medical technology, applied in food ingredients as thickeners, food science, etc., can solve problems such as swallowing and choking of patients, and achieve the effects of improving effective swallowing, convenient eating, and improving retention

Active Publication Date: 2021-12-28
逯博士(延安)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

[0003] The purpose of the present invention is to provide a temperature-controlled special medical formula food thickening assembly, which solves the problem in the prior art that the viscosity of the food can be retained in the patient's mouth, but it is easy to cause the patient to swallow and suffocate after entering the esophagus

Method used

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  • A temperature-controlled special medical formula food thickening component and its preparation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1. Weigh the following raw materials according to mass percentage: glycerin 0.5%, methylcellulose 88.0%, α-cyclodextrin 0.1%, γ-cyclodextrin 0.1%, acetate starch 0.5%, phosphate distarch 0.2% %, hydroxypropyl starch 1.0%, acid treated starch 0.1%, sodium starch octenyl succinate 0.1%, oxidized starch 6.5%, oxidized hydroxypropyl starch 0.3%, hydroxypropyl distarch phosphate 0.6% and citric acid Mixture with Sodium Citrate 2.0%;

[0032] Step 2, weigh the glycerin obtained in step 1 and starch acetate, distarch phosphate, hydroxypropyl starch, acid-treated starch, sodium starch octenyl succinate, oxidized starch, oxidized hydroxypropyl starch, hydroxypropyl starch Distarch phosphate was mixed evenly, dried with hot air at 50°C for 30 minutes, and then crushed into mixed powder 1 with a particle size of 150 μm;

[0033] Step 3. Mix the mixed powder 1 obtained in step 2 with the methylcellulose, α-cyclodextrin, and γ-cyclodextrin weighed in step 1 to obtain mixed pow...

Embodiment 2

[0036] Step 1. Weigh the following raw materials according to mass percentage: glycerin 16.0%, methylcellulose 45.0%, α-cyclodextrin 0.6%, γ-cyclodextrin 0.6%, acetate starch 0.8%, phosphate distarch 1.0% %, hydroxypropyl starch 14.0%, acid treated starch 0.5%, sodium starch octenyl succinate 0.8%, oxidized starch 18.0%, oxidized hydroxypropyl starch 0.8%, hydroxypropyl distarch phosphate 1.8% and citric acid and sodium citrate mixture 0.1%;

[0037] Step 2, weigh the glycerin obtained in step 1 and starch acetate, distarch phosphate, hydroxypropyl starch, acid-treated starch, sodium starch octenyl succinate, oxidized starch, oxidized hydroxypropyl starch, hydroxypropyl starch Distarch phosphate was mixed evenly, dried with hot air at 70°C for 15 minutes, and then crushed into mixed powder 1 with a particle size of 250 μm;

[0038] Step 3. Mix the mixed powder 1 obtained in step 2 with the methylcellulose, α-cyclodextrin, and γ-cyclodextrin weighed in step 1 to obtain mixed p...

Embodiment 3

[0041] Step 1. Weigh the following raw materials according to mass percentage: glycerin 9.6%, methylcellulose 63.8%, α-cyclodextrin 0.3%, γ-cyclodextrin 0.3%, acetate starch 0.7%, phosphate distarch 0.6% %, hydroxypropyl starch 8.4%, acid treated starch 0.3%, sodium starch octenyl succinate 0.4%, oxidized starch 12.6%, oxidized hydroxypropyl starch 0.6%, hydroxypropyl distarch phosphate 1.2% and citric acid and sodium citrate mixture 1.2%;

[0042] Step 2, weigh the glycerin obtained in step 1 and starch acetate, distarch phosphate, hydroxypropyl starch, acid-treated starch, sodium starch octenyl succinate, oxidized starch, oxidized hydroxypropyl starch, hydroxypropyl starch Distarch phosphate was mixed evenly, dried with hot air at 65°C for 20 minutes, and then crushed into mixed powder 1 with a particle size of 180 μm;

[0043] Step 3. Mix the mixed powder 1 obtained in step 2 with the methylcellulose, α-cyclodextrin, and γ-cyclodextrin weighed in step 1 to obtain mixed pow...

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Abstract

The invention discloses a temperature-controlled special medical formula food thickening component, which comprises glycerin, methyl cellulose, α-cyclodextrin, γ-cyclodextrin, acetate starch, phosphate distarch, and hydroxypropyl starch , acid-treated starch, sodium starch octenyl succinate, oxidized starch, oxidized hydroxypropyl starch, hydroxypropyl distarch phosphate and a mixture of citric acid and sodium citrate; the invention also discloses the food thickening component The preparation method comprises mixing, pulverizing, ethanol spraying and drying the raw material components except the mixture of citric acid and sodium citrate, and then mixing and pulverizing with the mixture of citric acid and sodium citrate to obtain the food thickening component of the present invention. The invention enables the food thickening component to thicken different liquid foods through the processing technology and component composition, and at the same time, the viscosity of the food changes with the change of temperature, so as to ensure the preservation of the food in the oral cavity and reduce the risk of swallowing and suffocation.

Description

technical field [0001] The invention belongs to the technical field of formula food for special medical use, and relates to a temperature-controlled thickening component of formula food for special medical purpose. Background technique [0002] Patients with swallowing dysfunction have complete or incomplete loss of swallowing function due to damage to oral and throat tissues, neuromuscular junctions, and central nervous system, and food cannot effectively enter the digestive tract. The patient's recovery and quality of daily life are affected. The thickening component can be adjusted to achieve thickening and viscosification of liquid food, and it is a special medical formula food that provides assistance for daily swallowing of patients with swallowing dysfunction. Common food thickeners can thicken ordinary water-based food, and the possibility of the thickened food leaking through the lips and teeth is reduced, thereby realizing the retention of "liquid food" in the pat...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L29/20A23L29/262A23L29/219A23L29/212A23L29/30
CPCA23L29/20A23L29/262A23L29/219A23L29/212A23L29/35A23V2002/00A23V2200/242
Inventor沈文史志幸袁小荣秦瑞
Owner逯博士(延安)生物科技有限公司