Liquid food for weight-reducing postoperative patient and preparation method thereof

Abstract

The invention discloses a liquid food for weight-reducing postoperative patients and a preparation method thereof. According to the invention, substances for providing carbohydrates, substances for providing proteins, substances for providing fat, low-ester pectin, stevioside, composite vitamins and composite minerals are compounded to form the liquid food with low energy, high protein content andlow fat content. With the liquid food, the weight of a weight-reducing postoperative patient can be reduced, the resistance of the patient can be enhanced, the deficiency of vitamins and minerals ofthe postoperative patient can be prevented, the postoperative gastrointestinal function of the patient can be recovered, and the consumption of body proteins by the postoperative patient due to insufficient protein supplementation can be avoided. Besides, the product is brewed with warm water to form a semi-solidified liquid food, so that eating can be simulated, on one hand, the satiety of a patient is improved, on the other hand, the formed semi-solidified liquid food can ensure proper gastric emptying time, and postoperative reflux and toppling syndromes are effectively prevented.

Description

technical field [0001] The invention relates to a nutritional composition, in particular to a liquid food for patients after weight loss surgery and a preparation method thereof. Background technique [0002] The increasing rate of obesity is a major health problem affecting millions of people. Bariatric surgery procedures represent a successful way to achieve significant weight loss in morbidly obese individuals. Since the first bariatric surgery was reported in the 1950s, this type of surgery has become more and more widely used clinically. Previous studies have found that after bariatric surgery, most obese patients can significantly reduce their weight, and even return to normal weight and maintain it for a long period of time; in addition, most of the complications caused by obesity can also be cured after surgery. improved or even cured. [0003] For example, a recent systematic review and meta-analysis aimed at exploring the long-term effects of bariatric surgery s...

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Problems solved by technology

[0008] (1) The nutrient is in the form of a highly concentrated liquid when it is eaten, and it cannot simulate the eating effect of normal food when it is eaten in the form of liquid, which is not conducive to the recovery of the patient's gastrointestinal function and is not conducive to the recovery of the patient's gastrointestinal function. food adaptation

[0009] (2) Eating in the form of pure liquid can only induce a sense of satiety in the patient, but cannot give the patient a real sense of satiety. As time goes on, the patient's hunger will increase, and the patient is likely to use other substances to While satisfying satiety, it causes other postoperative complications, and the taste is poor when eaten

[0010] (3) The protein in this patented technology comes from milk. Since milk contains lactose, some patients may experience lactose intolerance, which is not conducive to the absorption of nutrients by the stomach of postoperative patients.

[0011] (4) The nutritious food in this technology is liquid, which leads to its short shelf life on the one hand, and is not conducive to preservation on the other hand.

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