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Enteral nutrition preparation for treating hypoproteinemia and preparation method thereof

An enteral nutrition preparation, low-protein technology, which is applied in the directions of protein-containing food ingredients, the function of food ingredients, and food ingredients as thickeners, etc. Related research and other issues, to overcome milk protein allergy, complete varieties, and reduce the burden of water intake

Pending Publication Date: 2021-05-14
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Domestic research on whey protein hydrolyzate is mostly focused on the adjuvant treatment of clinical surgery, critical illness, tumors, etc., and there is no related research on the treatment of whey protein hydrolyzate in patients with hypoalbuminemia

Method used

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  • Enteral nutrition preparation for treating hypoproteinemia and preparation method thereof
  • Enteral nutrition preparation for treating hypoproteinemia and preparation method thereof
  • Enteral nutrition preparation for treating hypoproteinemia and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The enteral nutrition preparation (every 100mL) for the treatment of hypoproteinemia provided by the present embodiment consists of the following raw materials:

[0066]

[0067]

[0068] The average molecular weight of whey protein hydrolyzate is 450-700Da, the degree of hydrolysis is 20-40%, of which the proportion of amino acid is 0-20wt%, the proportion of short peptide is 40-90wt%, and the proportion of peptide and / or whole protein is 0-20wt%.

[0069] The preparation method of this enteral nutrition preparation (300kg), such as figure 1 shown, including:

[0070] Weigh each raw material according to the formula for subsequent use.

[0071] Add 90kg of pure water to the batching tank, raise the temperature to 60°C, put the formulated amount of whey protein hydrolyzate and defoamer into the batching tank through a water-powder mixer, mix at 3000r / min for 10 minutes, hydrate for 30 minutes, and then cool down to 30°C, material 1 was obtained.

[0072] Add 1...

Embodiment 2

[0086] The enteral nutrition preparation (every 100mL) for the treatment of hypoproteinemia provided by the present embodiment consists of the following raw materials:

[0087]

[0088]

[0089] The average molecular weight of whey protein hydrolyzate is 450-700Da, the degree of hydrolysis is 20-40%, of which the proportion of amino acid is 0-20wt%, the proportion of short peptide is 40-90wt%, and the proportion of peptide and / or whole protein is 0-20wt%.

[0090] The preparation method of this enteral nutrition preparation (300kg), comprises:

[0091] Weigh each raw material according to the formula for subsequent use.

[0092] Add 90kg of pure water to the batching tank, raise the temperature to 50°C, put the formulated amount of whey protein hydrolyzate and defoamer into the batching tank through a water-powder mixer, mix at 3500r / min for 5min, hydrate for 25min, and then cool down to 25°C, material 1 was obtained.

[0093] Add 125kg of pure water to the chemical m...

Embodiment 3

[0106] The enteral nutrition preparation (every 100mL) for the treatment of hypoproteinemia provided by the present embodiment consists of the following raw materials:

[0107]

[0108]

[0109] The average molecular weight of whey protein hydrolyzate is 450-700Da, the degree of hydrolysis is 20-40%, of which the proportion of amino acid is 0-20wt%, the proportion of short peptide is 40-90wt%, and the proportion of peptide and / or whole protein is 0-20wt%.

[0110] The preparation method of this enteral nutrition preparation (300kg), comprises:

[0111] Weigh each raw material according to the formula for subsequent use.

[0112] Add 90kg of pure water to the batching tank, raise the temperature to 65°C, put the formulated amount of whey protein hydrolyzate and defoamer into the batching tank through a water-powder mixer, mix at 2500r / min for 15 minutes, hydrate for 35 minutes, and then cool down to 35°C, material 1 was obtained.

[0113] Add 125kg of pure water to the c...

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Abstract

The invention discloses an enteral nutrition preparation for treating hypoproteinemia and a preparation method of the enteral nutrition preparation, and belongs to the technical field of formula foods for special medical purposes. The enteral nutrition preparation for treating the hypoproteinemia comprises whey protein hydrolysate, the average molecular weight of the whey protein hydrolysate is 200-700 Da, and the hydrolysis degree of the whey protein hydrolysate is 20-60%. The lactalbumin is complete in essential amino acid variety and rich in content, and contains enough glutamine, arginine and the like which are easily lacked in a perioperative period of a patient with hypoproteinemia. Meanwhile, the protein with high hydrolysis degree can relieve the water intake burden of the patient, digestion and absorption are fast, albumin rising time is shorter, and negative nitrogen balance of the patient is improved faster.

Description

technical field [0001] The invention relates to the technical field of formula food for special medical purposes, in particular to an enteral nutrition preparation for treating hypoalbuminemia and a preparation method thereof. Background technique [0002] Hypoalbuminemia refers to the reduction of plasma total protein and plasma albumin, specifically refers to serum total protein below 60g / L or albumin below 35g / L. One of the main components of plasma proteins is plasma albumin. Hypoalbuminemia can be seen clinically in diseases of various systems, such as senile critical illness, tumors, liver cirrhosis, nephrotic syndrome, etc. The clinical manifestations are weight loss, lower extremity edema, and low immunity, which can be life-threatening in severe cases. Mainly because of increased consumption of albumin, insufficient synthesis to compensate for its metabolism, and poor response to exogenous nutrient substrates. Clinically, it has the characteristics of high mortali...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/185A23L2/38
CPCA23L33/18A23L33/185A23L2/38A23V2002/00A23V2200/30A23V2250/55A23V2200/242A23V2250/5488A23V2250/548A23V2250/51082A23V2250/5036A23V2250/5024A23V2250/5432A23V2250/5054A23V2250/61A23V2250/5086A23V2250/5072A23V2250/032A23V2250/042A23V2250/036A23V2250/046A23V2250/044A23V2250/264A23V2250/2482A23V2250/2484A23V2250/254A23V2250/262A23V2250/244A23V2250/266A23V2200/32A23V2200/308A23V2200/324
Inventor 覃倩倩赖必辉陈云逄金柱钟燕俞伟祖
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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