Gel compound and preparation method thereof

Abstract

The invention discloses a gel compound and a preparation method thereof, the gel compound comprises the following raw materials: xanthan gum, konjac glucomannan, gellan gum, sodium alginate, calcium salt and deionized water; wherein the raw materials are as follows in percentage by weight: 0.01%-0.2% of the xanthan gum, 0.01%-0.1% of the konjac gum, 0.01%-0.1% of the gellan gum, 0.01%-0.1% of the sodium alginate, 0.01%-0.2% of the calcium salt and 91%-98% of the deionized water; the xanthan gum and konjac gum compounded colloid has a synergistic effect to improve the cohesiveness of the colloid, and the sodium alginate, gellan gum and calcium salt form an ionic gel forming system, so that the obtained gel compound is relatively low in adhesive force, relatively high in cohesiveness, relatively soft in hardness, relatively low in dehydration, easy to scoop into tablets, and capable of being directly swallowed without chewing; and the swallowing training food has relatively strong high temperature resistance and acid resistance, and meets the requirements on the swallowing training food in the dietary nutrition management of dysphagia.

Description

technical field [0001] The application relates to the field of food technology, in particular to a gel compound and a preparation method thereof. Background technique [0002] Dysphagia refers to the process of inability to safely and effectively transport food into the stomach due to damage to the structure and (or) function of organs such as the jaw, lips, tongue, soft palate, throat, and esophagus. [0003] In 2016, the European Society of Swallowing Dysphagia-EU Geriatrics Society White Paper reported that the incidence of dysphagia among the elderly living alone was 30% to 40%, that of the elderly with acute illness was 44%, and that of the elderly in nursing homes was 60%. In 2002, Lin et al. found that the prevalence of dysphagia in the elderly in Taiwan was 51%, but there was no relevant large-scale multi-center survey in mainland China, so the baseline of the incidence of dysphagia in the elderly in China is not yet clear. [0004] The Chinese Expert Consensus on E...

AI Technical Summary

Problems solved by technology

In 2002, Lin et al. found that the prevalence of dysphagia in the elderly in Taiwan was 51%, but there was no relevant large-scale multi-center survey in mainland China, so the baseline of the incidence of dysphagia in the elderly in China is still uncertain.

[0005] At present, there is no product listed as a prepared food on the market; the hospital currently implements training for patients with dysphagia, and most of them are general meals prepared by hand. The stability of the product cannot be guaranteed, and safety risks are prone to occur during use.

Images