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A type of osmotic soybean peptide gel products

A technology of peptide gel and soybean peptide powder, which is applied in the direction of food ingredients, functions of food ingredients, and protein-containing food ingredients, etc., can solve the problems of not paying attention to swallowing performance and osmotic pressure, aspiration, diarrhea or water intoxication at the same time.

Active Publication Date: 2021-10-26
江苏祈瑞医药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The above-mentioned patent application and the soybean peptide products in the prior art do not pay attention to and / or solve the swallowing performance and osmotic pressure of the product at the same time. Therefore, if the product is used for people with dysphagia, there may be safety risks in terms of aspiration; if the product Use in persons sensitive to osmolarity, with a risk of diarrhea or water intoxication

Method used

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  • A type of osmotic soybean peptide gel products
  • A type of osmotic soybean peptide gel products
  • A type of osmotic soybean peptide gel products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027]

[0028]

[0029] Mix soybean peptide powder, agar, xanthan gum, and distilled glyceryl monostearate, and add about 70% of the formula into water while stirring. Then start stirring, heating, and boiling for 5 minutes. Turn on the cooling, cool to 75°C, add flavoring agent and pH regulator, and constant volume. Stir well, pass through 80-mesh sieve, and fill. Sterilize and cool. After testing, the prepared gel has a hardness of 328±23N / m at 20±2°C 2 , the osmolarity is 293mOsmol / kg, and the pH value is 5.1.

Embodiment 2

[0031]

[0032]

[0033] Mix soybean peptide powder, agar, xanthan gum, and distilled glyceryl monostearate, and add about 70% of the formula into water while stirring. Then start stirring, heating, and boiling for 5 minutes. Turn on the cooling, cool to 75°C, add flavoring agent and pH regulator, and constant volume. Stir well, pass through 80-mesh sieve, and fill. Sterilize and cool. After testing, the prepared gel has a hardness of 13330±896N / m at 20±2°C 2 , osmolarity 298mOsmol / kg, pH value 5.1.

Embodiment 3

[0035]

[0036]

[0037]Mix soybean peptide powder, agar, xanthan gum, locust bean gum, and distilled glyceryl monostearate, and add about 70% of the formula into water while stirring. Then start stirring, heating, and boiling for 5 minutes. Turn on the cooling, cool to 75°C, add flavoring agent, and constant volume. Stir well, pass through 80-mesh sieve, and fill. Sterilize and cool. After testing, the prepared gel has a hardness of 4422±349N / m at 20±2°C 2 , the osmolarity is 294mOsmol / kg, and the pH value is 5.6.

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Abstract

The invention provides an isotonic soybean peptide gel product and a preparation method thereof. Through a specific combination of gel materials, the obtained soybean peptide gel product can not only reduce the probability of aspiration by adjusting the texture of the soybean peptide product, and facilitate the use of people with dysphagia, but also reduce the penetration of the soybean peptide gel product. The pressure is controlled in the range of isotonic concentration, which can avoid adverse effects on users caused by too high or too low osmotic pressure. This product is suitable for protein supplementation for people sensitive to osmotic pressure and / or people with dysphagia, and it can also be used for protein supplementation for general people.

Description

technical field [0001] The invention relates to an isotonic soybean peptide gel product and a preparation method thereof. This product is suitable for people who are sensitive to osmotic pressure or people who have dysphagia to supplement protein, and it can also be used by general people. belongs to the field of food. Background technique [0002] Soybean peptide is a small molecular fragment of 2 to 10 amino acids obtained by enzymatically hydrolyzing soybeans with protease using biotechnology. Soy peptides are rich in 22 kinds of amino acids, including 9 kinds of essential amino acids that cannot be synthesized by the human body. It has the effects of improving immunity, strengthening physical strength, relieving fatigue, and reducing three highs. Soybean peptide is a small molecular substance, which is easily absorbed by the human body. It is suitable for people with poor protein digestion and absorption, such as middle-aged and elderly people, patients in the recover...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/18A23L29/256A23L29/269A23L29/238
CPCA23V2002/00A23L29/238A23L29/256A23L29/27A23L33/18A23V2250/55A23V2200/30A23V2250/5024A23V2250/5086A23V2250/507A23V2200/228
Inventor 邱瑞宝吴明辉藏永春季大怀
Owner 江苏祈瑞医药有限公司
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