Tea jelly suitable for people with dysphagia and preparation method of tea jelly

Abstract

The invention relates to a tea jelly suitable for people with dysphagia and a preparation method thereof, and the tea jelly comprises the following raw materials by weight: 0.3-3% of tamarind polysaccharide; 0.1 to 3.5 percent of tea powder; 6%-40% of cane sugar; 0.03 to 0.5 percent of citric acid; and the balance of water. The tea jelly is prepared by the following method: firstly, dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution; soaking tea powder in water, and centrifuging to remove tea residues to obtain tea soup; adding cane sugar and citric acid into the tea soup to obtain compound tea soup; and uniformly mixing the obtained tamarind polysaccharide solution with the composite tea soup, and cooling to obtain the tea jelly. Compared with the prior art, the tea jelly provided by the invention is suitable for people with dysphagia to eat, the preparation process is simple, the production cost is effectively reduced, the energy consumption is reduced, and the tea jelly is suitable for large-scale industrial production and is a simple, convenient and effective tea jelly preparation technology.

Description

Technical Field

[0001] The invention relates to the field of deep processing of food, and in particular to a tea jelly suitable for people with dysphagia and a preparation method thereof. Background Art

[0002] Dysphagia refers to a symptom in which the structure and / or function of swallowing organs such as the oral cavity, pharynx, and esophagus are damaged, making it difficult to swallow or transport food and water from the mouth to the stomach. A variety of diseases, including central nervous system diseases, oropharyngeal organ lesions, digestive system and respiratory system diseases, can lead to dysphagia, which seriously affects the patient's daily life, causing aspiration, dehydration, malnutrition, aspiration pneumonia, etc., and there is a risk of infection with more diseases. Due to the disease, patients cannot normally enjoy the sensory pleasure brought by eating, which causes anxiety and depression, and has a serious negative impact on physical and mental health. Therefore, it is urgent to develop food suitable for patients with dysphagia. At this stage, the treatment methods for dysphagia mainly include surgery, drug therapy and food texture improvement, among which food texture improvement is considered to be the first and simplest method for dysphagia treatment.

[0003] Gel is a common food in the treatment of dysphagia. It is a jelly-like food made of water, thickeners and sweeteners, processed through processes such as sol, mixing and cooling, and is in a semi-solid state. By changing the ratio of raw materials, not only can the hardness, elasticity, chewiness, smoothness, viscosity and cohesion of the gel be adjusted, but also the palatability and transparency of the colloid can be improved. However, at present, gels are not suitable for patients with dysphagia due to problems such as uneven hardness or easy water precipitation.

[0004] Patent application CN118058452A discloses a food gel for swallowing training and a preparation method thereof, wherein the edible gel ingredients include turmeric extract, maltodextrin, erythritol, gluconolactone, pectin, sodium alginate, calcium carbonate, sweetener (mogroside) and potassium sorbate, etc., and the gel jelly is obtained by dissolving, mixing, stirring and other steps. However, the steps of this method are relatively complicated and the raw materials are varied.

[0005] Patent application CN118453502A discloses a dry gel composition, a preparation method and application thereof, and a Dendrobium officinale hydrogel, wherein the gel is prepared by dissolving, drying and mixing sodium alginate, pectin, carrageenan, filler, cross-linking agent, citric acid, sodium citrate and sweetener to obtain a dry gel composition, which is then mixed and dissolved with Dendrobium officinale powder. The preparation process of the invention is complicated, and the taste of Dendrobium officinale powder after being washed with water is poor.

[0006] Therefore, there is an urgent need for a food gel for swallowing and feeding training that has a simple preparation process and good taste. Summary of the invention

[0007] The purpose of the present invention is to provide a tea jelly suitable for people with dysphagia and a preparation method thereof, which can make it easier for dysphagia patients to ingest and eat, and solve the problems of complicated preparation process and poor taste of tea jelly in the prior art.

[0008] The purpose of the present invention can be achieved by the following technical solutions:

[0009] The present invention provides a tea jelly suitable for people with dysphagia. The raw materials thereof include the following components by weight percentage:

[0010]

[0011] The present invention also provides a method for preparing the tea jelly suitable for people with dysphagia, comprising the following preparation steps:

[0012] S1, dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution;

[0013] S2, soaking tea powder in water, centrifuging to remove tea residue, and obtaining tea soup;

[0014] S3, adding sucrose and citric acid to the tea soup obtained in step S2 to obtain a composite tea soup;

[0015] S4, mixing the tamarind polysaccharide solution obtained in steps S1 and S3 with the composite tea soup evenly, and obtaining the tea jelly after cooling.

[0016] Preferably, in step S1, the concentration of the tamarind polysaccharide solution is 0.5-3% w / v.

[0017] Preferably, in step S2, the tea powder includes green tea powder, and the tea powder is obtained by sieving, and the mesh number of the sieving sieve is 50-150 meshes.

[0018] Preferably, in step S2, the mass volume ratio of the tea powder to water is 1:(20-70).

[0019] Preferably, in step S2, the tea powder is soaked in water for 10 to 50 minutes, and the temperature of the water is 80 to 100°C.

[0020] Preferably, in step S2, the centrifugal speed is 4000-6000 r / min, and the centrifugal time is 10-20 min.

[0021] Further preferably, in step S2, the centrifugal speed is 5000 r / min and the centrifugal time is 15 min.

[0022] Preferably, in step S3, the concentration of sucrose in the compound tea soup is 20-40% w / v, and the concentration of citric acid is 0.1-0.5% w / v.

[0023] Preferably, in step S4, the mixing volume ratio of the tamarind polysaccharide solution to the composite tea soup is 1:(0.5-2).

[0024] Preferably, in step S4, the tamarind polysaccharide solution and the composite tea soup are mixed at 40-60°C.

[0025] Preferably, in step S4, the cooling temperature is 4-10° C. and the cooling time is 10-15 hours.

[0026] Further preferably, in step S4, the cooling temperature is 4° C. and the cooling time is 12 h.

[0027] Preferably, the method for preparing the tea jelly suitable for people with dysphagia comprises the following preparation steps:

[0028] S1: dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution with a concentration of 2% w / v;

[0029] S2: Grind green tea into powder, pass it through a 100-mesh sieve to obtain tea powder, soak the tea powder in water at a mass-to-volume ratio of 1:50, remove the tea residue after centrifugation, and obtain tea soup;

[0030] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in step S2 to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0031] S4: The tamarind polysaccharide solution obtained in step S1 and S3 is mixed evenly with the composite tea soup in a volume ratio of 1:1, and the mixture is cooled to obtain tea jelly.

[0032] Tamarind polysaccharide (TSP) is derived from tamarind seeds. It is a xyloglucan composed of galactose, xylose and glucose in a ratio of about 1:2:3. It has β-1,4-glucan as the main chain, with part of the O-6 position replaced by xylose, and part of the xylose replaced by galactose at the O-2 position. It has good heat resistance, salt resistance, acid resistance and frost resistance. Tamarind polysaccharide and tea polyphenols interact to form a gel. By adjusting the ratio of tamarind polysaccharide to tea polyphenols, different grades of tea jelly products can be obtained. By consuming this type of gel, people with dysphagia can maintain or restore their swallowing ability, which is an effective means to improve the quality of life of patients with dysphagia and ensure swallowing safety.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] (1) The tea jelly provided by the present invention is suitable for people with dysphagia, which can make it easier for dysphagia patients to take and eat, and solves the problems of complicated preparation process and poor taste of tea jelly in the prior art.

[0035] (2) The tea jelly prepared by the present invention has moderate strength and hardness, excellent taste, and a semi-solid food form, which is a kind of "easy-to-eat food", making it easier for patients with dysphagia to ingest and eat.

[0036] (3) Eating the tea jelly prepared by the present invention can help patients with dysphagia maintain or restore their swallowing ability, thereby significantly improving the quality of life of such patients and ensuring safety during swallowing.

[0037] (4) The present invention provides a tea jelly suitable for people with dysphagia and a preparation method thereof. The preparation process is simple, effectively reduces production costs, reduces energy consumption, is suitable for large-scale industrial production, and can be considered to be a simple and effective tea jelly preparation technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 This is a picture of the tea jelly sample prepared in Example 5 of the present invention;

[0039] Figure 2 The flow diagram of the main polyphenol monomers in tea polyphenols and TSP mixture (in the figure, (a) ellagic acid; (b) caffeic acid; (c) p-coumaric acid; (d) quercetin; (e) kaempferol; (f) epicatechin; (g) apigenin; (h) epigallocatechin gallate; (i) epicatechin gallate; (j) epigallocatechin; (k) gallic acid);

[0040] Figure 3 is the relationship between G' and G" and angular frequency ω of the mixture of epicatechin, apigenin, quercetin, caffeic acid, p-coumaric acid, ellagic acid and kaempferol with TSP;

[0041] Figure 4 is the relationship between G' and G" and angular frequency ω of EGCG, EGC, ECG and the mixture of GA and TSP;

[0042] Figure 5 This is the concentration range of EGCG inducing TSP to form gel;

[0043] Figure 6 This is the concentration range of EGC inducing TSP to form gel;

[0044] Figure 7 This is a graph showing the concentration range of ECG-induced TSP gel formation;

[0045] Figure 8This is the concentration range of GA inducing TSP to form gel;

[0046] Fig. 9 The graphs are the formation rates of gel formation induced by EGCG, EGC, ECG and GA in TSP solution;

[0047] Fig.10 The Arrhenius fitting curve of G' of EGCG-induced TSP gel formation as a function of temperature;

[0048] Fig.11 The Arrhenius fitting curve of G' of TSP gel formation induced by EGC changes with temperature;

[0049] Fig.12 The Arrhenius fitting curve of G' of ECG-induced TSP gel formation changes with temperature;

[0050] Fig.13 The Arrhenius fitting curve of G' of TSP gel formation induced by GA changes with temperature;

[0051] Fig.14 is the TSP concentration dependence of the gel formation rate;

[0052] Fig.15 is the EGCG concentration dependence of the gel formation rate;

[0053] Fig.16 This is the effect of temperature on the water holding capacity of the gel;

[0054] Fig.17 is the effect of temperature on the gel strength of gel;

[0055] Fig.18 This is the effect of temperature on the texture properties of gel;

[0056] Fig.19 This is the effect of pH on the water holding capacity of the gel;

[0057] Fig. 20 This is the effect of pH on the gel strength of the gel;

[0058] Fig.21 This is the effect of pH on the texture properties of the gel;

[0059] Fig. 22 This is the effect of ionic strength on the water holding capacity of the gel;

[0060] Fig.23 is the effect of ionic strength on the gel strength of the gel;

[0061] Fig.24This is the effect of ionic strength on the texture properties of gel;

[0062] Fig.25 This is the effect of sucrose concentration on the water holding capacity of the gel;

[0063] Fig.26 This is the effect of sucrose concentration on the gel strength of the gel;

[0064] Fig. 27 This is a graph showing the effect of sucrose concentration on the texture properties of the gel. DETAILED DESCRIPTION

[0065] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0066] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0067] In the following examples and comparative examples, the tamarind polysaccharide used was purchased from Yunnan Maoduoli Group and had a molecular weight of 738.9 kDa.

[0068] The present invention provides a tea jelly suitable for people with dysphagia. The raw materials thereof include the following components by weight percentage:

[0069]

[0070] The above-mentioned method for preparing tea jelly suitable for people with dysphagia comprises the following preparation steps:

[0071] S1, dissolving tamarind polysaccharide in water to prepare a tamarind polysaccharide solution with a concentration of 0.5-3% w / v;

[0072] S2, passing the tea powder through a 50-150 mesh sieve, soaking the sieved tea powder in water at a ratio of 1: (20-70) (w / v), centrifuging at a speed of 4000-6000 r / min for 10-20 min to remove the tea residue, and obtaining tea soup;

[0073] S3, adding sucrose and citric acid to the tea soup obtained in step S2 to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 20-40% w / v and 0.1-0.5% w / v, respectively;

[0074] S4, mixing the tamarind polysaccharide solution obtained in steps S1 and S3 with the composite tea soup in a ratio of 1:(0.5-2) (v / v), and cooling at a temperature of 4-10° C. for 10-15 hours to obtain the tea jelly.

[0075] Example 1

[0076] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0077] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0078] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 10 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0079] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0080] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0081] Example 2

[0082] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0083] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0084] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 20 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0085] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0086] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0087] Example 3

[0088] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0089] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0090] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 30 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0091] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0092] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0093] Example 4

[0094] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0095] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0096] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 40 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0097] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0098] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0099] Example 5

[0100] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0101] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0102] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 50 min, centrifuge at a speed of 5000 r / min for 15 min to remove tea residues, and obtain tea soup;

[0103] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0104] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0105] Example 6

[0106] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0107] S1: dissolving tamarind polysaccharide in water to prepare a 3% w / v tamarind polysaccharide solution;

[0108] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 10 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0109] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0110] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0111] Example 7

[0112] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0113] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0114] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:70 (w / v) of tea powder to water (90°C) for 10 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0115] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0116] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0117] Example 8

[0118] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0119] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0120] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 10 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0121] S3: taking sucrose and citric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0122] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:2 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0123] Comparative Example 1

[0124] A tea jelly suitable for people with dysphagia is prepared by the following method, and the steps are as follows:

[0125] S1: dissolving tamarind polysaccharide in water to prepare a 2% w / v tamarind polysaccharide solution;

[0126] S2: Grind green tea into powder, pass through a 100-mesh sieve to obtain tea powder, soak the tea powder in a ratio of 1:50 (w / v) of tea powder to water (90°C) for 10 minutes, centrifuge at a speed of 5000 r / min for 15 minutes to remove tea residues, and obtain tea soup;

[0127] S3: taking lactose and tartaric acid, and adding them to the tea soup obtained in S2, respectively, to obtain a composite tea soup, wherein the concentrations of lactose and tartaric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively;

[0128] S4: The tamarind polysaccharide solution obtained in S1 and S3 and the composite tea soup are evenly mixed in a ratio of 1:1 (v / v), and the mixture is cooled at 4° C. for 12 h to obtain tea jelly.

[0129] (I) Sensory and performance evaluation of the tea jelly prepared in Examples 1 to 5 and Comparative Example 1

[0130] 1. Sensory evaluation of the tea jelly prepared in Examples 1 to 5 and Comparative Example 1

[0131] A sensory evaluation panel consisting of 15 people (aged between 20 and 30 years old) conducted a sensory evaluation on the tea jelly products. The panel members were required to score the flavor, tissue morphology, color and taste of the tea jelly products. All samples (the tea jellies prepared in Examples 1 to 5, i.e., samples 1 to 5, and Comparative Example 1, i.e., sample 6) were tasted in a random order, and the panel members rinsed their mouths with water before each tasting to ensure the authenticity and reliability of the sensory evaluation. The scoring criteria are shown in Table 1.

[0132] The sensory evaluation results of different embodiments were obtained through evaluation and scoring by the sensory evaluation panel, as shown in Table 2. All embodiments have a strong tea aroma, the jelly is relatively complete, the overall structure of the tea jelly is relatively tight, the texture is uniform, but there are a few cracks and bubbles, the colloid is bright in color, uniform and translucent, the taste is smooth, delicate, elastic and chewy, and sweet. Although the tea jelly of Comparative Example 1 has a relatively uniform texture, a certain elasticity and chewiness, its flavor is not good and the taste is poor.

[0133] The photo of the tea jelly sample prepared in Example 5 is as follows Figure 1 As shown, the colloid is bright in color, completely frozen, compact in structure, uniform and translucent.

[0134] Table 1 Sensory evaluation of tea jelly products in Examples 1 to 5 and Comparative Example 1

[0135]

[0136] Table 2 Sensory evaluation scores of tea jelly products in Examples 1 to 5 and Comparative Example 1

[0137]

[0138] *Samples 1-5: The brewing time was 10, 20, 30, 40, and 50 minutes respectively.

[0139] 2. Determination of the texture characteristics of the tea jelly prepared in Examples 1 to 5 and Comparative Example 1

[0140] The texture characteristics of the tea jelly products prepared in Examples 1 to 5 and Comparative Example 1 were tested using a physical property analysis instrument. The test mode was TPA (total texture test). The test probe used was a P / 36R model. The speed before the test was 5.0 mm / s, the speed during the test was 1.0 mm / s, the speed after the test was 5.0 mm / s, and the trigger force was 5.0 g. The hardness, elasticity, cohesion and other indicators of the tea jelly were obtained. The test results are shown in Table 3.

[0141] The "Special Dietary Standards for Patients with Dysphagia" of the Ministry of Health, Labor and Welfare of Japan divides food into three categories based on hardness, stickiness and cohesion, reflecting the importance of these three parameters for safe swallowing of people with dysphagia. Among them, hardness is defined as the force required to deform the food in the first bite, stickiness is defined as the force required to remove food attached to the mouth during eating, and cohesion is defined as the ability of food to form a whole and withstand compression. Diet for dysphagia should have lower hardness and stickiness and higher cohesion. Higher hardness and stickiness will increase the difficulty of chewing and food residue in the mouth; lower cohesion will increase the fragility of food, which will easily cause food to disperse into small liquid beads in the pharynx, causing the risk of aspiration. As can be seen from Table 3, the hardness of the tea jelly product gradually increases with the extension of the tea brewing time, which is related to the gradual increase in the concentration of tea polyphenols during the soaking process. This shows that with the extension of the soaking time, the chewing difficulty of the tea jelly formed in the end is relatively greater, which is not conducive to the swallowing of patients with dysphagia. There is no significant difference in elasticity between all samples, and sample 1 has the smallest stickiness of 30.20 J / m 3 , much lower than other samples. This shows that sample 1 is not easy to leave food residues in the mouth. However, the cohesion of sample 1 is significantly lower than that of other embodiments, and there is no significant difference in cohesion between samples 2 to 5, indicating that sample 1 is easier to disperse into small liquid droplets than other embodiments, which increases the risk of swallowing. The hardness of sample 6 is improved compared with sample 1, but lower than samples 4 and 5. In addition, the adhesion of sample 6 is 39.54 J / m 3 Compared with Examples 2-5, it is also easier to disperse into small liquid droplets, which increases the risk of swallowing.

[0142] Table 3 Physical property test results of tea jelly products in Examples 1 to 5 and Comparative Example 1

[0143]

[0144] *Samples 1-5: The brewing times were 10, 20, 30, 40, and 50 minutes respectively.

[0145] 3. Analysis of water holding capacity of the samples prepared in Examples 1 to 5 and Comparative Example 1

[0146] Place the gel sample in a centrifuge tube, centrifuge the gel at 8000 rpm for 15 min, and weigh the weight before and after centrifugation. Calculate the water holding capacity of the gel according to formula (1).

[0147]

[0148] Where: m1 and m2 are the masses of the gel before and after centrifugation, respectively.

[0149] As can be seen from Table 4, the water holding capacity of the tea jelly products has no significant difference with the length of tea brewing time, and the water holding capacity of all samples is about 93%. The water holding capacity of Comparative Example 1 is 92.37%, which is the same as that of Examples 1-5.

[0150] Table 4 Water holding test results of tea jelly products in Examples 1 to 5 and Comparative Example 1

[0151]

[0152] 4. IDDSI flow test of the tea jelly prepared in Examples 1 to 5 and Comparative Example 1

[0153] Use the syringe gravity test method: take a 10mL piston syringe (the measuring length from 0 scale to 10 scale is 61.5mm), remove the rubber piston and injection needle, and use your finger to press the tip of the syringe to ensure that it is well sealed and no liquid will flow out. Then pour the test beverage into the syringe to the 10mL mark and observe whether there are bubbles at the tip. If there are bubbles, remove them first, remove the sealing finger and use a stopwatch to time. After 10 seconds, press your finger against the tip of the syringe again, record the remaining sample volume in the syringe, and determine the beverage grade based on the remaining sample volume.

[0154] The IDDSI test results of the tea jelly products in Examples 1 to 5 and Comparative Example 1 are shown in Table 5, wherein the IDDSI grade of Sample 1 is Grade 3, and the grades of the remaining Examples are Grade 4. According to the IDDSI International Dietary Standards for People with Dysphagia, fluid food is divided into five grades, from 0 to 4, wherein the amount of drink remaining in the syringe <1mL is thin (Grade 0); the amount of drink remaining in the syringe is 1 to 4mL, which is slightly thick (Grade 1); the amount of drink remaining in the syringe is 4 to 8mL, which is slightly thick (Grade 2); the amount of drink remaining in the syringe is 8 to 10mL, which is moderately thick (Grade 3); no drop or only one or two drops of liquid dripping is highly thick (Grade 4). The lower the grade, the greater the risk of coughing and aspiration caused by people with dysphagia after drinking directly. Currently, the grades of all samples are between 3 and 4, indicating that the selected concentration of food polysaccharide mixture is suitable for people with dysphagia.

[0155] Table 5 IDDSI rating results of tea jelly products in Examples 1 to 5 and Comparative Example 1

[0156]

[0157] *Samples 1-5: The brewing time was 10, 20, 30, 40, and 50 minutes respectively.

[0158] (II) Mechanism study of the tea jelly provided by the present invention for people with dysphagia

[0159] 1. Study on polyphenol monomers with gelling ability in TSP among tea polyphenols in tea powder

[0160] 2 g of TSP was weighed and added to 100 mL of deionized water. The mixture was placed on a magnetic stirrer and stirred overnight to fully dissolve the mixture into a 2% w / v TSP solution. 1% w / v EGCG (Epigallocatechin gallate), EGC (Epigallocatechin), ECG (Epicatechin gallate) and GA (Gallic acid) solutions were prepared. Since ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, apigenin and epicatechin have poor water solubility, their powders were added into deionized water until they no longer dissolved. After centrifugation, the supernatant was taken for later use. The 11 polyphenol solutions were mixed with the TSP solution at a volume ratio of 1:1 at 50°C, and then allowed to stand at room temperature overnight to observe the formation of gel.

[0161] In order to systematically evaluate the gel-forming ability of 11 polyphenol compounds with TSP solution, each polyphenol was mixed with TSP solution at 50°C and left to stand at room temperature for a certain period of time to observe the gelation. In order to qualitatively evaluate the formation of gel, we tilted each sample tube at 45° and observed its flow behavior. This method can intuitively determine whether the sample has formed a stable gel structure. Figure 2 As shown in the figure, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, epicatechin and apigenin showed strong fluidity after mixing with TSP solution. These polyphenolic compounds failed to induce TSP to form a stable gel structure, indicating that they do not have the ability to induce TSP to form a gel under the current conditions. On the contrary, EGCG, ECG, EGC and GA formed a non-fluid gel state after mixing with TSP solution. These polyphenolic compounds can not only induce TSP to form a gel, but also form a stable gel structure without obvious fluidity.

[0162] The preliminary screening results showed that among the 11 polyphenols tested, EGCG, ECG, EGC and GA had the ability to induce TSP solution to form gel. There were significant differences in the interactions between different polyphenol compounds and TSP, which may be related to the molecular structure, functional groups and interaction mechanism between polyphenols and TSP.

[0163] In order to further verify the gel system formed by different polyphenol compounds and TSP solution, the rheological method was used to determine the changes in storage modulus (G') and loss modulus (G") at different frequencies. According to the principle of rheology, when the system is a gel, its storage modulus (G') is greater than the loss modulus (G"), and the modulus value remains relatively stable over a wide frequency range and does not change significantly with frequency. On the contrary, when the system is a liquid, the loss modulus (G") is greater than the storage modulus (G'), and the modulus value shows a strong frequency dependence.

[0164] The experimental results are as follows Figures 3-4 As shown in the data, after epicatechin, apigenin, quercetin, caffeic acid, p-coumaric acid, ellagic acid and kaempferol were mixed with TSP, their storage modulus (G') and loss modulus (G") increased with the increase of angular frequency, and showed a strong frequency dependence, lacking sufficient network structure to resist the applied stress, indicating that these polyphenol compounds could not induce TSP to form a stable gel structure under the tested conditions. In contrast, after EGCG, EGC, ECG and GA were mixed with TSP, their storage modulus (G') was significantly greater than the loss modulus (G"), and the modulus value remained relatively stable over a wide frequency range and did not change significantly with frequency. These results clearly show that EGCG, EGC, ECG and GA can induce TSP to form a stable gel structure, which is consistent with the phenomena observed in the experiment.

[0165] 2. Study on the concentration range of polyphenols inducing TSP gelation

[0166] TSP solutions and polyphenol solutions with concentrations of 0.2 to 2.0% w / v were prepared, and different concentrations of TSP and different concentrations of polyphenol were mixed at a volume ratio of 1:1 at 50°C, and then allowed to stand at room temperature overnight to observe the formation of gel.

[0167] There are significant differences in the concentration ranges of different polyphenol compounds and TSP to form gels. Figures 5 to 8 As shown in Figure 2, when the concentration of TSP changes, the concentration range of polyphenols that can induce gel formation also changes. Specifically, for each polyphenol, its effective gelation concentration range at different TSP concentrations is different.

[0168] like Figures 5 to 8As shown in the figure, when the TSP concentration was 0.1% w / v, all the tested polyphenols could not form a stable gel structure with TSP. However, as the TSP concentration increased, some polyphenols began to form gels within a specific concentration range. When the TSP concentration was 0.2% w / v to 0.3% w / v, EGCG was able to form gels within the concentration range of 0.3% w / v to 0.5% w / v; when the TSP concentration was further increased to 0.4% w / v to 0.7% w / v, the effective concentration range of EGCG extended to 0.2% w / v to 0.6% w / v; and when the TSP concentration was 0.8% w / v to 1.0% w / v, EGCG formed gels within the concentration range of 0.1% w / v to 0.6% w / v. Similarly, other polyphenols EGC, ECG, and GA also showed similar concentration dependence. In addition, the experiment also observed that when the polyphenol concentration was high, some samples would precipitate.

[0169] 3. Investigation of the gel formation rate of different polyphenols and TSP

[0170] The gel formation rate (SDR) can be regarded as the speed of gelation, and the change of this speed indicates the beginning of the gelation process and the further changes in the process. SDR is defined as the first derivative of the storage modulus (G') with respect to time t:

[0171]

[0172] Where: SDR(t) is the gel formation rate at time t, and G' is the storage modulus at time t.

[0173] Depend on Fig. 9It can be seen that during the cooling process, the TSP solution induced by polyphenols gradually gelled. The experimental results show that when the temperature drops from 50℃ to 30℃, the SDR value is low and the increase in G' (storage modulus) is not significant, which indicates that the gel network structure has not been fully formed within this temperature range. As the temperature continues to decrease, the SDR value of the TSP solution induced by EGCG increases rapidly, showing an obvious gelation trend. When the temperature is further reduced, the SDR value continues to maintain a rapid increase trend, indicating that the gel network structure induced by EGCG is quickly formed at low temperatures and has high stability. In contrast, the TSP solutions induced by ECG, EGC and GA show slowly increasing SDR values ​​at different temperature thresholds. The SDR value of the TSP solution induced by ECG begins to increase slowly when the temperature is below 22.1℃; the SDR value of the TSP solution induced by EGC begins to increase slowly when the temperature is below 15.2℃; and the SDR value of the TSP solution induced by GA begins to increase slowly when the temperature is below 22℃. It is worth noting that the EGCG-induced TSP solution showed the highest SDR value in the entire temperature range, indicating that EGCG has the fastest gel network structure formation speed. As the temperature decreases, the SDR value induced by EGCG continues to increase, further confirming its ability to form stable gels under low temperature conditions.

[0174] 4. Study on the gelation kinetics of different polyphenols and TSP

[0175] During the gel cooling process, the kinetic data of the gel network structure development can be obtained, and the non-isothermal kinetic model can be used to deduce:

[0176]

[0177] Where: G' is the storage modulus, n is the reaction rate order, t is time, k0 is the Arrhenius frequency factor, E a is the reaction activation energy, R is the ideal gas constant, and T is the absolute temperature.

[0178] The Arrhenius model was used to analyze the gel kinetics of TSP gel induced by different polyphenols. Since the aggregation of macromolecules was assumed to be described by bimolecular association equilibrium, the reaction order n was taken as 2. The kinetic parameters in the gel formation process are shown in Table 5. The TSP solution gel induced by EGCG and GA corresponds to three different temperature ranges, and EGC and ECG correspond to two temperature ranges. By fitting the data in different temperature regions, the activation energy Ea value of each temperature region was obtained.

[0179] The results are as follows Figures 10 to 13As shown in Table 6, the activation energies of the four polyphenols were higher in the higher temperature range, which reflects that the intermolecular interactions are not favorable at this temperature. As the temperature decreases, the intermolecular interactions are enhanced, thereby promoting the formation of the gel network. Therefore, at lower temperatures, gelation is more likely to occur and the required activation energy is lower. In particular, EGCG exhibits the widest gel formation temperature range among all the polyphenols tested. Under low temperature conditions, the activation energy required for the EGCG-induced gelation process is the lowest, which means that EGCG is more likely to form a gel with TSP than other polyphenols. This finding suggests that EGCG has a stronger ability to promote the formation of a gel network, especially at lower temperatures. The presence of high activation energy at higher temperatures indicates that the intermolecular interactions are inhibited at high temperatures and enhanced at low temperatures. This difference in temperature dependence is of great significance for optimizing gelation conditions and selecting appropriate polyphenol species.

[0180] Table 6 Activation energy and correlation coefficient of TSP sol-gel transition induced by different polyphenol monomers

[0181]

[0182] 5. Study on the concentration dependence of gel formation rate

[0183] Through gel kinetic analysis, it was found that EGCG was more likely to form gel with TSP than other polyphenol compounds. Based on this result, we selected EGCG and TSP as research objects to further explore the effect of polyphenol and polysaccharide concentration on gel formation rate.

[0184] The gel formation rate was significantly affected by the concentrations of TSP and EGCG. Fig.14 As shown in the figure, with the increase of TSP concentration, the SDR value increases within a certain range. When the TSP concentration reaches 1.0% w / v, the SDR value reaches the maximum. This shows that the increase of TSP concentration can provide more network structure, thereby accelerating the gel formation process. Fig.15 As shown in the figure, with the increase of EGCG concentration, the SDR value first increases and then decreases. When the EGCG concentration is 0.3% w / v, the SDR value reaches the maximum. Further increase in EGCG concentration will cause the SDR value to decrease. The reason for this phenomenon is that when the EGCG concentration exceeds a certain threshold, the system begins to show a precipitation trend, which is consistent with the phenomenon observed during the experiment. Therefore, the SDR value does not increase with the continued increase in EGCG concentration.

[0185] The results showed that TSP and EGCG concentrations had an important effect on the gel formation rate. The increase in TSP concentration provided more cross-linking points, promoted the formation of the gel network, and thus accelerated the gelation rate. However, the increase in EGCG concentration also promoted gelation to a certain extent, but when its concentration exceeded a certain critical value, the excessively high polyphenol concentration would lead to precipitation, which would inhibit the formation of gel.

[0186] 6. Study on the influence of environmental factors on gel properties

[0187] (1) Effect of temperature on gel properties

[0188] The water holding capacity of the gel shows a slight decreasing trend with increasing temperature. Fig.16 As shown in the figure, at 4°C, the water holding capacity of the gel reaches its highest value. This indicates that under low temperature conditions, the gel network structure is more compact and can retain water more effectively. The gel strength is greatly affected by temperature. Fig.17 As shown in the figure, with the increase of temperature, the gel strength gradually decreases. This shows that high temperature will cause the relaxation and destruction of the gel network structure, thereby weakening its mechanical strength. Fig.18 It can be seen that the hardness, chewiness and cohesion of the gel all decrease with increasing temperature. These changes in properties reflect the instability and looseness of the gel network structure at high temperatures. Specifically, high temperature weakens the interaction between polysaccharide and polyphenol molecules, causing the overall structure of the gel to become more fragile.

[0189] The gel network structure under low temperature conditions is relatively strong and can resist external stress to a certain extent. However, since the gel formed by TSP and EGCG is a thermoreversible gel, the increase in temperature will destroy its three-dimensional network structure, resulting in a decrease in water retention, gel strength and other gel properties. In the food industry, understanding the changes in gel performance at different temperatures helps to optimize processing and storage conditions and ensure product quality and stability.

[0190] The formation of gel depends on the interaction between polysaccharide and polyphenol molecules, including hydrogen bonds, electrostatic interactions and hydrophobic interactions. In a neutral or slightly acidic environment, these interactions are relatively stable and can form a solid three-dimensional network structure. Under alkaline conditions, the original hydrogen bonds and other non-covalent interactions of the gel are destroyed, which may be caused by the change of the chemical structure of EGCG with pH.

[0191] (2) Effect of pH on gel properties

[0192] Depend on Fig.19It can be seen that the water holding capacity of the gel shows a slight increasing trend under acidic and neutral conditions, reaching the highest value at pH 7. This shows that in a neutral environment, the gel network structure is the most stable and can effectively retain water. However, when the environment becomes alkaline, the gel network structure is destroyed, thereby reducing its water holding capacity. Fig. 20 It can be seen that the gel strength gradually decreases with the increase of pH value. At pH 9, the gel is completely destroyed and the state changes from an immobile solid to a liquid with strong fluidity. This change indicates that at high pH values, the interaction between polysaccharide and polyphenol molecules is weakened, resulting in the collapse of the gel network structure. Fig.21 It can be seen that the hardness, chewiness and cohesion of the gel all decrease with the increase of pH value. The changes in these properties reflect that the gel network structure weakens the hydrogen bonds and other non-covalent interactions between molecules at high pH values, thereby reducing the overall mechanical properties of the gel. The elasticity shows a trend of first increasing and then decreasing with the increase of pH value. At a pH of 5, the elasticity of the gel reaches its maximum value. This phenomenon may be because in the lower pH range, the interaction between molecules is enhanced, making the gel more elastic; at higher pH values, the network structure begins to be destroyed, resulting in a decrease in elasticity.

[0193] (3) Effect of ionic strength on gel properties

[0194] Depend on Figures 22-24 It can be seen that the water holding capacity of the gel shows a slight increasing trend with the increase of NaCl concentration, reaching the highest value at a NaCl concentration of 0.5 M. The gel strength and texture properties (including hardness, chewiness, cohesion and elasticity) do not change significantly with the change of NaCl concentration. This shows that within the tested NaCl concentration range, the mechanical properties of the gel are relatively stable and not significantly affected. This stability may be due to the formation of a relatively strong network structure between polysaccharide and polyphenol molecules, which can resist changes in external ionic strength.

[0195] (4) Effect of sucrose concentration on gel properties

[0196] Depend on Figures 25-27 It can be seen that the sucrose concentration has a significant effect on the various physical properties of the gel formed by TSP and EGCG. The water holding capacity of the gel reaches the highest value when the sucrose concentration is 10% w / v. This indicates that at this concentration, the presence of sucrose helps to improve the water holding capacity of the gel. The gel strength, hardness and chewiness decrease with the increase of sucrose concentration. The decrease in these textural properties may be due to the formation of hydrogen bonds between sucrose molecules and water molecules, thereby weakening the hydrogen bonds and other non-covalent interactions between polysaccharides and polyphenol molecules, causing the gel network structure to become looser and the mechanical properties to decrease.

[0197] In summary, the tea jelly provided by the present invention is suitable for people with dysphagia. The tea jelly has moderate gel strength and hardness, excellent taste, and a semi-solid food form, which is a kind of "easy-to-eat food", making it easier for dysphagia patients to take and eat. By consuming this gel, they can maintain or restore their swallowing ability, which is an effective means to improve the quality of life of dysphagia patients and ensure swallowing safety.

[0198] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A tea jelly suitable for people with dysphagia, characterized in that: The raw materials include the following components by weight percentage:

2. A method for preparing tea jelly suitable for people with dysphagia as claimed in claim 1, characterized in that: The method comprises the following preparation steps: S1, dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution; S2, soaking tea powder in water, centrifuging to remove tea residue, and obtaining tea soup; S3, adding sucrose and citric acid to the tea soup obtained in step S2 to obtain a composite tea soup; S4, mixing the tamarind polysaccharide solution obtained in steps S1 and S3 with the composite tea soup evenly, and obtaining the tea jelly after cooling.

3. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S1, the concentration of the tamarind polysaccharide solution is 0.5-3% w / v.

4. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S2, the tea powder includes green tea powder, and the tea powder is obtained by sieving, and the mesh number of the sieving sieve is 50-150 meshes.

5. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S2, the mass volume ratio of the tea powder to water is 1:(20-70), the tea powder is soaked in water for 10-50 minutes, and the temperature of the water is 80-100°C.

6. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S2, the centrifugal speed is 4000-6000 r / min, and the centrifugal time is 10-20 min.

7. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S3, the concentration of sucrose in the compound tea soup is 20-40% w / v, and the concentration of citric acid is 0.1-0.5% w / v.

8. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S4, the mixing volume ratio of the tamarind polysaccharide solution to the composite tea soup is 1:(0.5-2).

9. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: In step S4, the cooling temperature is 4-10° C. and the cooling time is 10-15 hours.

10. The method for preparing tea jelly suitable for people with dysphagia according to claim 2, characterized in that: The method comprises the following preparation steps: S1: dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution with a concentration of 2% w / v; S2: Grind green tea into powder, pass it through a 100-mesh sieve to obtain tea powder, soak the tea powder in water at a mass-to-volume ratio of 1:50, remove the tea residue after centrifugation, and obtain tea soup; S3: taking sucrose and citric acid, and adding them to the tea soup obtained in step S2 to obtain a composite tea soup, wherein the concentrations of sucrose and citric acid in the composite tea soup are 28% w / v and 0.16% w / v, respectively; S4: The tamarind polysaccharide solution obtained in step S1 and S3 is mixed evenly with the composite tea soup in a volume ratio of 1:1, and the mixture is cooled to obtain tea jelly.

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