Semi-solidified nutritional agent for solving problem of enteral nutrition intolerance and preparation method of semi-solidified nutritional agent

Abstract

The invention discloses a semi-solidified nutritional agent for solving the problem of enteral nutrition intolerance and a preparation method of the semi-solidified nutritional agent. The semi-solidified nutritional agent is prepared from the following components: 500-750 parts of carbohydrate, 135-200 parts of protein, 85-100 parts of fat, 10-50 parts of low-methoxy pectin, 0.1-2 parts of a vitamin compound and 5-80 parts of a mineral compound, wherein the mineral compound contains calcium hydrogen phosphate. After being brewed with warm water, the prepared semi-solidified nutritional agent is similar to a flowing liquid of a common beverage in an environment with a pH value of 7+/-0.2, so that a patient (such as a dysphagia patient with weakened tracheal closure muscle group control force) can take the nutritional agent orally conveniently, and the problem that a semi-solidified nutritional agent in the prior art is too high in viscosity and difficult to swallow is avoided; and after the liquid is drunk, calcium in calcium hydrogen phosphate is promoted to be separated out into calcium ions under the action of gastric acid, the calcium ions and free methoxyl groups in low-methoxyl pectin are subjected to bridging reaction, and an eggshell-shaped relatively stable ion binding type semi-solidified gel structure is formed, so that intestinal nutrition intolerance reactions such as gastroesophageal reflux, diarrhea and the like are inhibited.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a semi-solidified nutritional agent for solving enteral nutritional intolerance and a preparation method thereof. Background technique [0002] According to a large number of studies, clinical patients have a higher risk of malnutrition, especially for people with certain diseases such as diabetes, tumors, trauma surgery, disturbance of consciousness, and anorexia. Malnutrition not only leads to poor treatment effects, but also increases the risk of complications and prolongs recovery time, which in turn leads to higher treatment costs and higher mortality rates. [0003] Foods for special medical purpose (FSMP, hereinafter referred to as "special medical food") refers to the special needs of nutrients or diet for people with restricted eating, digestive and absorption disorders, metabolic disorders or specific disease states. Processed formula food. Clinical and health economics research d...

AI Technical Summary

Problems solved by technology

[0008] Disadvantage 1. At present, there are existing products that use tube feeding nutrition as the target dosage form for thickening design. For example, when using thickening components, patients need to tube-feed the thickening component first, and then tube-feed enteral nutrition.

This method is troublesome to use, and it is not suitable for patients who directly take nutritional preparations orally, and cannot solve the problem of gastrointestinal intolerance caused by oral nutritional preparations

Correspondingly, in the field of clinical nutrition, the "European Parenteral and Enteral Society (ESPEN) Enteral Nutrition Guidelines" pointed out that enteral nutrition includes oral nutrition and tube feeding nutritional supplements, among which oral nutrition is recommended Enteral nutrition support is the primary method, and tube feeding nutritional supplements are considered only when the patient does not have the conditions for oral intake or oral nutrition cannot meet the patient's nutritional needs

[0009] Disadvantage 2. At present, there are existing products that directly add thickeners such as agar, egg, and pectin to the liquid tube feeding nutrient to make it appear semi-solid

However, this kind of product is likely to weaken or even disappear due to heat sterilization and other processes in the production process, or the product will be dehydrated during long-term storage or transportation, resulting in tube blockage during administration.

At the same time, currently existing liquid tube-feeding nutritional supplements with added thickeners (especially for the addition of low-methoxyl pectin) are difficult to solve the problem that other protein liquid preparations are difficult to homogenize and protein precipitation is prone to occur, so they all use casein as Protein source is more likely to lead to poor tolerance of patients, low digestion and absorption rate, and easy to cause reactions such as diarrhea and vomiting

[0010] Disadvantage 3. At present, there are some oral nutritional preparations with thickeners added, but these products are first used for patients with dysphagia with weakened control of the tracheal closure muscles. The purpose is to prevent the risk of aspiration when swallowing nutritional supplements. Patients with normal oral intake function are likely to be difficult to swallow due to high viscosity or poor taste. Even if the viscosity is reduced by adjusting the proportion of thickener, it cannot achieve the expected effect of preventing gastrointestinal intolerance

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