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Functional instant meal aid suitable for dysphagia patients and preparation method thereof

A dissolving aid and a functional technology are applied in the field of functional instant meal aid and its preparation, which can solve the problems of inability to assist or improve the obstacles of patients with dietary restrictions, unfavorable industrial production, and high energy consumption, so as to improve physical health. , moderate fluidity, the effect of improving solubility

Inactive Publication Date: 2021-04-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] This technology uses freeze-drying technology to process sodium alginate and xanthan gum to make it easier to dissolve, but freeze-drying equipment requires large investment and high energy consumption in industrial production, so this technology is not conducive to industrial production; in addition, the technology disclosed The non-complete nutritional food for people with restricted diet is liquid food, which is a ready-to-drink product, which cannot assist or improve the obstacles of patients with restricted diet when drinking water and other liquid foods (such as tea, fruit juice, etc.)

Method used

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  • Functional instant meal aid suitable for dysphagia patients and preparation method thereof
  • Functional instant meal aid suitable for dysphagia patients and preparation method thereof
  • Functional instant meal aid suitable for dysphagia patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Sodium alginate (viscosity of 1200mpa.s) is one of the selected food colloid raw materials. Sodium alginate is used as raw material, combined with fish collagen peptide and fructooligosaccharides to prepare functional instant meal aids.

[0056] Raw material ratio: 50 parts of sodium alginate, 20 parts of fish collagen peptide, 30 parts of fructooligosaccharide.

[0057] The preparation method is as follows:

[0058] 1) Dissolve the fish collagen peptide and fructooligosaccharides weighed according to the ratio of raw materials in purified water. After they are completely dissolved, add sodium alginate for high-speed shearing to fully swell the colloid, and combine with fish collagen peptide, The inulin is fully mixed to form a functional food colloid solution. The mass ratio of powder material to purified water is 1:40.

[0059] 2) Concentrate the above-mentioned fully swollen and dissolved functional food colloid solution under reduced pressure to 18-20°Brix, and di...

Embodiment 2

[0066] Xanthan gum (viscosity of 700mpa.s) is one of the selected food colloid raw materials. Xanthan gum is used as raw material, combined with fish collagen peptide and polydextrose to prepare functional instant meal aids.

[0067] Raw material ratio: 60 parts of xanthan gum, 20 parts of xylooligosaccharide, 20 parts of soybean oligopeptide.

[0068] The preparation method is as follows:

[0069] 1) Dissolve soybean oligopeptides and xylooligosaccharides weighed according to the ratio of raw materials in water first, and after they are completely dissolved, add xanthan gum for high-speed shearing to fully swell the colloid, and mix with soybean oligopeptides, Xylo-oligosaccharides are fully mixed to form a functional food colloid solution. The mass ratio of powder material to water is 1:50.

[0070] 2) Concentrate the above-mentioned fully swollen and dissolved nutrient colloid solution under reduced pressure until concentrated to 18-20°Brix, and dissolve the concentrated ...

Embodiment 3

[0077] Gellan gum (viscosity of 700mpa.s) is one of the selected food colloid raw materials. Gellan gum is used as the food colloid raw material, combined with wheat oligopeptide and isomaltooligosaccharide to prepare functional instant meal aids .

[0078] Raw material ratio: 40 parts of gellan gum, 30 parts of isomaltooligosaccharide, 10 parts of resistant dextrin, 20 parts of wheat oligopeptide.

[0079] The preparation method is as follows:

[0080] 1) Dissolve isomaltose oligosaccharides, resistant dextrin, and wheat oligopeptides weighed according to the ratio of raw materials in water. After they are completely dissolved, add gellan gum for high-speed shearing to fully swell the colloid, and Isomaltooligosaccharide, resistant dextrin, and wheat oligopeptide are fully mixed to form a functional colloidal solution. The mass ratio of powder material to water is 1:35.

[0081] 2) Concentrate the above-mentioned fully swollen and dissolved functional food colloid solution...

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Abstract

The invention provides a functional instant meal aid. The meal aid comprises food colloid and functional components, the intermolecular interaction between the food colloid and the functional components can be realized by adopting a multi-stage anti-solvent coprecipitation process to generate a compound, and the solubility of the food colloid can be improved by adopting a twin-screw extrusion technology; The prepared functional instant meal aid has high dispersion speed, good thickening effect and wide practicability, can be rapidly dispersed in cold water within 15 seconds, can be used for thickening liquid foods such as purified water, fruit juice, tea and soup to a honey state within 3 minutes only with the dosage of 1-2%, is added with functional components such as oligopeptide, oligosaccharide, dietary fibers and the like, has the effects of enhancing immunity, resisting oxidation, promoting intestinal health and the while assisting patients with dysphagia in eating.

Description

technical field [0001] The invention relates to the technical field of functional food and food processing, in particular to a functional instant meal aid suitable for patients with dysphagia and a preparation method thereof. Background technique [0002] Dysphagia is a symptom of impaired transport of food boluses from the mouth to the stomach. When the oropharynx has difficulty swallowing, the patient feels that the food bolus cannot go down in the mouth, and it can flow back into the nasal cavity, and the reflux can be inhaled into the lungs if accidentally. During normal swallowing, the soft palate, epiglottis, and glottis in the oral cavity are closed at the same time to prevent food from entering the trachea; in patients with dysphagia, these three "lids" cannot be fully closed, and food easily enters the trachea scattered. Patients with dysphagia are often caused by organic lesions, such as esophageal lesions, extraesophageal compressive lesions, and systemic disease...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/18A23L2/52A23L29/206A23L29/231A23L29/25A23L29/256A23L29/269A23L29/281A23L29/30
CPCA23L2/52A23V2002/00A23L29/206A23L29/231A23L29/25A23L29/256A23L29/269A23L29/272A23L29/281A23L29/30A23L33/125A23L33/18A23V2200/30A23V2250/28A23V2250/5042A23V2250/5114A23V2250/5062A23V2250/55A23V2250/5028A23V2250/5072A23V2250/5086A23V2250/5026A23V2250/5054A23V2300/10A23V2200/242
Inventor 高彦祥张茜陈金定曾庆晗
Owner CHINA AGRI UNIV
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