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A special medical food thickening component for inhibiting esophageal reflux and preparation method thereof

A technology for esophageal reflux and food, applied in the direction of food ingredients as thickeners, food science, food ingredients, etc., can solve problems such as reflux and suffocation, and achieve the effect of preventing esophagus burns and inhibiting gastroesophageal reflux.

Active Publication Date: 2022-07-22
SHAANXI UNIV OF SCI & TECH
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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 special medical food thickening assembly for inhibiting esophageal reflux, which solves the problem that ordinary thickeners in the prior art can only thicken food outside the body, postural esophageal reflux or reflux during general anesthesia. flow choking problem

Method used

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  • A special medical food thickening component for inhibiting esophageal reflux and preparation method thereof
  • A special medical food thickening component for inhibiting esophageal reflux and preparation method thereof
  • A special medical food thickening component for inhibiting esophageal reflux and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]Step 1. Weigh 2.0% guar gum, 2.0% locust bean gum, 2.0% xanthan gum, 1.0% carrageenan, 15.0% gelatin, 8.0% gum arabic, 1.0% polydextrose, 1.0% sodium bicarbonate according to the mass percentages. %, glycerol 68.0%, the sum of the mass percentages of the above components is 100%, and the above-mentioned guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and sodium bicarbonate are mixed Homogeneous to obtain mixture A.

[0043] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 60° C. to obtain a gelatin glycerin solution.

[0044] Step 3. Mix the mixture A formed in step 1 and the gelatin glycerin solution formed in step 2 uniformly to form mixture B.

[0045] Step 4. Gradually add the mixture B obtained in step 2 into dimethicone at 5°C under stirring to form a spherical precipitate with a particle size of 0.05 cm.

[0046] Wherein, the mass ratio of mixture B and dimethicone is 1:10.

[0047] Step 5. Filter the sphe...

Embodiment 2

[0049] Step 1. Weigh 6.0% of guar gum, 5.0% of locust bean gum, 6.0% of xanthan gum, 2.0% of carrageenan, 20.0% of gelatin, 11.5% of gum arabic, 0.5% of polydextrose, 2.0% of potassium bicarbonate by mass percentage. %, glycerol 47.0%, the sum of the mass percentages of the above components is 100%. The weighed guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and potassium bicarbonate are uniformly mixed to obtain mixture A.

[0050] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 80° C. to obtain a gelatin glycerin solution.

[0051] Step 3. Mix the mixture A obtained in step 1 and the gelatin glycerin solution obtained in step 2 uniformly to form mixture B.

[0052] Step 4. Add the mixture B obtained in step 3 into liquid paraffin at 10° C. under stirring to obtain spherical precipitates with a particle size of 0.8 cm.

[0053] Wherein, the mass ratio of mixture B and liquid paraffin is 1:11.5.

[0054] Step 5. Filte...

Embodiment 3

[0056] Step 1. Weigh 3.0% of guar gum, 3.0% of locust bean gum, 3.0% of xanthan gum, 1.4% of carrageenan, 17.0% of gelatin, 12.0% of gum arabic, 0.7% of polydextrose, 1.4% of sodium bicarbonate by mass percentage. %, glycerol 58.5%, the sum of the mass percentages of the above components is 100%. The guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and sodium bicarbonate that were weighed above were mixed uniformly to obtain mixture A.

[0057] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 68° C. to obtain a gelatin glycerin solution.

[0058] Step 3. Mix the mixture A obtained in step 1 and the gelatin glycerin solution obtained in step 2 uniformly to form mixture B.

[0059] Step 4. Gradually add the mixture B obtained in step 3 into dimethicone at 7°C under stirring to form a spherical precipitate with a particle size of 0.2 cm.

[0060] Wherein, the mass ratio of mixture B and dimethicone was 1:13.

[0061] Step ...

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Abstract

The invention discloses a special medical food thickening component for inhibiting esophageal reflux, which is composed of the following components according to mass percentage: 2-6% of guar gum, 2-5% of locust bean gum, and 2-6% of xanthan gum , carrageenan 1-2%, gelatin 15-20%, gum arabic 8-12%, polydextrose 0.5%-1%, sodium bicarbonate or potassium bicarbonate 1-2%, glycerin 47-68%, the above groups The sum of the mass percentages of the points is 100%. The invention also discloses a preparation method of the above-mentioned special medical food thickening component. The special medical food thickening component prepared by the invention for inhibiting esophageal reflux can form a cortex-wrapped gel layer structure to realize easy swallowing; Salt and gastric juice produce swelling effect to accelerate cortical dissolution and pore formation; rapid swelling and thickening; gelatin-acacia, guar-xanthan gum interspersed structure of high-viscosity complex to thicken efficiently.

Description

technical field [0001] The invention belongs to the technical field of formula foods for special medical purposes, in particular to a special medical food thickening component for inhibiting esophageal reflux, and a preparation method for the above-mentioned special medical food thickening component for inhibiting esophageal reflux. Background technique [0002] Gastroesophageal reflux is a common clinical problem of the digestive system. The clinical manifestations are vomiting, orthostatic vomiting, esophageal mucosal erosion, ulcers, etc., especially in deep sleep, coma, anesthesia, etc. respiratory tract, causing suffocation. Solving gastroesophageal reflux is also a common problem in clinical surgery. Ordinary thickeners can only thicken liquids in vitro. When ordinary food thickeners enter the stomach with drinking water, food, etc., they are diluted by gastric juice and the viscosity decreases, which is difficult to achieve the effect of inhibiting gastroesophageal r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L29/238A23L29/25A23L29/269A23L29/256A23L29/281A23L29/294A23L29/20
CPCA23L33/125A23L29/238A23L29/25A23L29/269A23L29/256A23L29/284A23L29/294A23L29/20A23V2002/00A23V2200/32A23V2200/242A23V2250/506A23V2250/507A23V2250/5086A23V2250/5036A23V2250/5432A23V2250/5028A23V2250/5042A23V2250/6406A23V2250/1614A23V2250/16
Inventor 沈文宁远兰敖芬田斌
Owner SHAANXI UNIV OF SCI & TECH
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