Thickening assembly for improving dysphagia and preparation method and application thereof

Abstract

The invention provides a thickening component for improving dysphagia as well as a preparation method and application thereof. The thickening component is prepared from the following components in parts by mass: 33-42 parts of maltodextrin, 15-25 parts of xanthan gum and 1-6 parts of guar gum. The formula and the preparation process of the thickening assembly are simple, the required thickening effect is achieved under the condition that the addition amount of the thickening agent is as small as possible through the synergistic effect of the xanthan gum and the guar gum, the thickening assembly is high in dissolving speed and low in production cost, the flow rate of fluid can be slowed down, swallowing safety can be enhanced, and the thickening assembly is suitable for large-scale popularization and application. The dysphagia and diet condition of the old people with dysphagia can be better improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a thickening component for improving dysphagia, a preparation method and application thereof. Background Art

[0002] Dysphagia refers to the process in which food cannot be safely and effectively transported to the stomach due to damage to the structure and / or function of organs such as the mandible, lips, tongue, soft palate, throat, and esophagus. The incidence of dysphagia is high among the elderly. According to statistics, the prevalence of dysphagia among people aged 60-70 is as high as 13%, about 16% among people aged 70-80, and 33% among people over 80 years old. At the same time, dysphagia is also a common clinical symptom. Many diseases can cause dysphagia, including central nervous system diseases, peripheral neuropathy, neuromuscular junction diseases, muscle diseases, organic lesions of the oropharynx, diseases of the digestive system and respiratory system, and patients after radiotherapy, chemotherapy, and surgery of the oropharynx may all have dysphagia. At the same time, dysphagia may cause a variety of complications, common complications include aspiration, pneumonia, and malnutrition.

[0003] Adding thickening components to food to increase the viscosity of fluid food and reduce its fluidity is an important method to prolong the swallowing time of fluid food and reduce the risk of swallowing safety. Adjusting the texture of food by thickening components has been widely used in clinical medicine to reduce the incidence of swallowing dysfunction and is considered to be an effective means to improve the quality of life and guarantee of people with swallowing dysfunction.

[0004] In the existing patents, there are few thickening components used to solve the problem of dysphagia and aspiration risk in the elderly. In order to achieve a stable thickening effect, the existing formula design and product preparation process are often cumbersome and have high manufacturing costs. For example: The patent with authorization announcement number CN110353271B discloses a special medical food thickening component for inhibiting esophageal reflux and its preparation method. In order to form a stable thickening system, the raw materials of the thickening component include guar gum, locust bean gum, xanthan gum, carrageenan, gelatin, gum arabic, polydextrose, sodium bicarbonate or potassium bicarbonate and glycerol. The composition of the thickening component is complex. At the same time, in order to solve the problems of difficult product preparation, difficult dispersion, slow hydration rate, etc., the preparation process of the thickening component is also complicated. The patent with publication number CN117752071A discloses a kind of thickener, thickening component and preparation method thereof, and the thickening component therein is prepared from maltodextrin, xanthan gum, sodium hyaluronate, potassium chloride and calcium lactate, and specific preparation process includes: hyaluronic acid or its salt, calcium salt, potassium salt are mixed to obtain a mixture; After adding hydrophilic colloid to the mixture and mixing evenly, continue to add carbohydrate and mix evenly; After the obtained mixed material, 50mL reverse osmosis water is added, and the final thickening component product is obtained through granulation and whole grain, and the preparation process of thickening component is complicated. The patent with publication number CN116998701A discloses a kind of instant special medical food thickening component and preparation method, and the thickening component is to prepare konjac gum carrageenan complex hydrogel by removing the local acetyl group on konjac gum through normal temperature alkali addition direction, supercritical carbon dioxide soaks and removes fishy smell, makes holes, and the steps such as finished products are processed after treatment, and cost is high, which is not conducive to productized production. Summary of the invention

[0005] In order to simplify the formula and preparation process of the thickening component, reduce the cost of production and application, and better improve the dysphagia of patients with dysphagia, the present invention provides the following technical solutions.

[0006] In a first aspect, the present invention provides a thickening component, wherein the thickening component is prepared from maltodextrin, xanthan gum and guar gum.

[0007] Preferably, the thickening component does not contain other thickening components or dispersants.

[0008] Preferably, in the raw materials of the thickening component, maltodextrin is 33-42 parts by mass, for example: 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 37.8 parts, 39 parts, 40 parts, 41 parts, 42 parts.

[0009] Preferably, in the raw materials of the thickening component, the xanthan gum is 15-24 parts by mass, for example: 15 parts, 16 parts, 17 parts, 18 parts, 19.2 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts.

[0010] Preferably, in the raw materials of the thickening component, guar gum is 1-6 parts by mass, for example: 1 part, 1.2 parts, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.8 parts, 5 parts, 5.5 parts, 6 parts.

[0011] Furthermore, the thickening component is prepared from 33-39 parts of maltodextrin, 19-24 parts of xanthan gum and 1-5 parts of guar gum by mass.

[0012] More preferably, the thickening component is prepared from 33 parts of maltodextrin, 24 parts of xanthan gum and 3 parts of guar gum by mass.

[0013] More preferably, the thickening component is prepared from 39 parts of maltodextrin, 15 parts of xanthan gum and 6 parts of guar gum by mass.

[0014] More preferably, the thickening component is prepared from 37.8 parts of maltodextrin, 21 parts of xanthan gum and 1.2 parts of guar gum by mass.

[0015] More preferably, the thickening component is prepared from 36 parts of maltodextrin, 19.2 parts of xanthan gum and 4.8 parts of guar gum by mass.

[0016] More preferably, the thickening component is prepared from 42 parts of maltodextrin, 15 parts of xanthan gum and 3 parts of guar gum by mass.

[0017] In a second aspect, the present invention provides a method for preparing the thickening component according to the first aspect, the preparation method comprising the following steps:

[0018] (1) adding the maltodextrin, guar gum and xanthan gum into a granulator;

[0019] (2) starting a granulator, mixing and preheating the materials and then granulating them to obtain thickening component particles;

[0020] (3) The thickening component particles are moved to a granulator, and the thickening component is obtained after granulation.

[0021] Preferably, the granulator is a fluidized bed granulator, and its process parameters include air inlet temperature, fan frequency, material temperature and wetting agent spray rate.

[0022] Furthermore, the inlet air temperature is 90-140°C, for example: 90°C, 100°C, 110°C, 120°C, 130°C, 140°C.

[0023] Furthermore, the fan frequency is 30-60 Hz, for example: 30 Hz, 35 Hz, 40 Hz, 45 Hz, 50 Hz, 55 Hz, 60 Hz.

[0024] Furthermore, the material temperature is 45-80°C, for example: 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C.

[0025] Furthermore, the wetting agent spray rate is 150-300 mL / min, for example: 150 mL / min, 200 mL / min, 250 mL / min, 300 mL / min.

[0026] Preferably, the granulator in step (3) is a tumble granulator, and its process parameters include file rotation speed.

[0027] Furthermore, the file rotation speed is 100-250r / min, for example: 100r / min, 120r / min, 150r / min, 180r / min, 200r / min, 220r / min, 250r / min.

[0028] More preferably, the process parameters of the granulator are: file speed 120-200r / min.

[0029] In a third aspect, the present invention provides a composition comprising the thickening component described in the first aspect or the thickening component prepared according to the preparation method described in the second aspect.

[0030] Preferably, the composition is a food or a medicine.

[0031] In a fourth aspect, the present invention provides use of the thickening component described in the first aspect, the thickening component prepared according to the preparation method described in the second aspect, or the composition described in the third aspect in preparing a product for improving dysphagia.

[0032] Beneficial effects of the present invention:

[0033] 1. The thickening component of the present invention uses maltodextrin as a dispersant, and xanthan gum and guar gum are compounded in a certain ratio as thickeners, and the two are mixed to prepare a thickening component. The hydroxyl groups on the guar gum molecular chain form hydrogen bonds with groups such as carboxyl groups in the xanthan gum molecules, thereby forming larger micelles, so that the system reaches a higher viscosity. The synergistic effect of xanthan gum and guar gum can ensure that the desired thickening effect is achieved with the least amount of thickener added.

[0034] 2. The material of the thickening component of the present invention is a combination of three raw materials, which can be quickly and evenly dispersed in water and is in a state of small particles evenly distributed in water. It not only increases the dissolution surface area of ​​the colloid, but also increases the specific gravity of xanthan gum that sinks in water, thereby increasing the dissolution rate of the thickening component.

[0035] 3. The thickening component of the present invention has a simple formula and preparation process, low production cost, can slow down the flow rate of the fluid, enhance swallowing safety, and better improve swallowing disorders and dietary conditions, thereby improving the health level of people with swallowing disorders. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 Shown are the storage modulus (G') and loss modulus (G") of the thickening component of the present invention when dissolved;

[0037] Figure 2 Shown is a line graph showing the stability of the thickening assembly of the present invention at different times. DETAILED DESCRIPTION

[0038] The technical solution of the present invention is further described below in conjunction with the embodiments and drawings, and the advantages and features of the present invention will become clearer with the description. However, it should be understood that the embodiments are only exemplary and do not limit the scope of the present invention.

[0039] Example 1 Preparation of Thickening Component Sample 1

[0040] Formula: 37.8kg maltodextrin, 21kg xanthan gum, 1.2kg guar gum.

[0041] The specific process is as follows:

[0042] Step 1: Open the boiling granulator, close the air inlet door, open the back-blowing dust removal device, and add maltodextrin, guar gum and xanthan gum into the granulator.

[0043] Step 2: Set the fan frequency to 30-35Hz, open the air inlet door, turn on the heating, and preheat and mix the materials.

[0044] Step 3: When the material temperature reaches 45°C, the mixed material is granulated to obtain thickening component particles. The wetting agent spray rate is set to 150-300mL / min, the air inlet temperature is 90-140°C, the fan frequency is 30-60Hz, and the material temperature is 45-80°C.

[0045] Step 4: Transfer the thickening component particles to the lifting and turning granulator to granulate the product. After the granules are sieved through a 20-mesh sieve, the finished thickening component is obtained. Set the file speed to 150r / min.

[0046] Example 2 Preparation of Thickening Component Sample 2

[0047] Formula: 33kg maltodextrin, 24kg xanthan gum, 3kg guar gum.

[0048] The specific preparation process is the same as that in Example 1.

[0049] Example 3 Preparation of Thickening Component Sample 3

[0050] Formula: 39kg maltodextrin, 15kg xanthan gum, 6kg guar gum.

[0051] The specific preparation process is the same as that in Example 1.

[0052] Example 4 Preparation of Thickening Component Sample 4

[0053] Formula: 36kg maltodextrin, 19.2kg xanthan gum, 4.8kg guar gum.

[0054] The specific preparation process is the same as that in Example 1.

[0055] Example 5 Preparation of Thickening Component Sample 5

[0056] Formula: 42kg maltodextrin, 15kg xanthan gum, 3kg guar gum.

[0057] The specific preparation process is the same as that in Example 1.

[0058] Comparative Example 1 Preparation of Thickening Component Comparative Sample 1

[0059] Formula: 37.8kg maltodextrin, 21kg xanthan gum, 1.2kg guar gum, 1kg carrageenan.

[0060] The specific preparation process is the same as that in Example 1.

[0061] Comparative Example 2 Preparation of Thickening Component Comparative Sample 2

[0062] Comparative sample 2 is a commercially available thickening component product, the main ingredients of which are: maltodextrin, guar gum, xanthan gum, erythritol, and sodium alginate.

[0063] Comparative Example 3 Preparation of Thickening Component Comparative Sample 3

[0064] Formula: 37.8kg maltodextrin, 21kg xanthan gum, 1.2kg guar gum.

[0065] The specific preparation process is different from that of Example 1 in that:

[0066] The parameters for steps three and four are as follows:

[0067] Step 3: When the material temperature reaches 45°C, the mixed material is granulated to obtain thickening component particles. The wetting agent spray rate is set to 100-149 mL / min, the air inlet temperature is 90-140°C, the fan frequency is 30-60 Hz, and the material temperature is 81-90°C.

[0068] Step 4: Transfer the thickening component particles to the lifting and turning granulator to granulate the product. After the granules are sieved through a 20-mesh sieve, the finished thickening component is obtained. Set the file speed to 300r / min.

[0069] Performance Test Example 1 Thickening Performance Test

[0070] The grading evaluation is carried out according to the International Dysphagia Diet Standardization Initiative (IDDSI). IDDSI is an international standard for dysphagia diet, which aims to provide standardized and structured dietary guidance for patients with dysphagia. The standard defines food levels of different consistencies to help medical staff choose the right food texture for patients, thereby ensuring the safety and nutritional intake of patients.

[0071] The specific classification of IDDSI is described as follows:

[0072] Level 0: Thin: The food texture is very thin and easy to swallow, suitable for liquid food.

[0073] Level 1: Slightly Thick: Food texture is slightly thicker than thin liquids but still easy to swallow.

[0074] Level 2: Slightly Thick: The food is thicker in texture but can still be sucked through a straw.

[0075] Level 3: Medium Thick / Liquid: The food is thicker and needs to be fed with a spoon.

[0076] Level 4: Very thick / puréed: The food texture is very thick, similar to puree, and needs to be fed with a spoon.

[0077] Level 5: Fine filling type: The food texture is very thick, similar to fine fillings, and needs to be fed with a spoon.

[0078] Level 6: Soft and bite-sized: The food texture is similar to soft food and is suitable for chewing and swallowing.

[0079] DDSI determination method:

[0080] Take a syringe with a 61.5mm Luer-type interface, remove the injection needle and the pusher, and place the syringe vertically in your hand with the tip facing downward. Use your finger to block the tip end, and inject the liquid to be tested into the 10mL syringe to the 10mL scale line. Before testing, check whether there are bubbles remaining at the tip. If there are bubbles, remove them in time. During the test, press the timer while removing your fingers. After 10 seconds, block the small end of the syringe with your hand again, read the remaining amount of the sample, and classify the sample according to the volume of the remaining liquid. The classification standard requirements are: Level 1 light beverage: 1 mL < remaining sample volume < 4mL; Level 2 slightly light beverage: 4mL < remaining sample volume < 8mL; Level 3 medium-thick beverage: 8mL < remaining sample volume < 10mL; Level 4 high-thick beverage: no drop of sample left, and the remaining sample volume is about 10mL.

[0081] The thickening performance test results are shown in Table 1-2.

[0082] Table 1 Thickening component dosage

[0083]

[0084] It can be seen from Table 1 that, compared with comparative samples 1 and 2, when the food reaches the same thickening level, the amount of thickening component sample 1 added to the food is less. For example, in the thickening component performance test experiment with water as the system, when the IDDSI level 2 is reached, the amount of thickening component sample 1 added is 3.0g, while the amounts of comparative sample 1 and comparative sample 2 are 4.5g and 4.0g respectively; when the IDDSI level 3 is reached, the amount of thickening component sample 1 added is 5.4g, while the amounts of comparative sample 1 and comparative sample 2 are 6.5g and 6.1g respectively; when the IDDSI level 4 is reached, the amount of thickening component sample 1 added is 9.0g, while the amounts of comparative sample 1 and comparative sample 2 are 10.3g and 9.5g respectively. It can be seen that the thickening performance of thickening component sample 1 is significantly better than that of comparative sample 1 and comparative sample 2. Compared with comparative example 1, 1kg of carrageenan is omitted in Example 1, but better thickening performance is achieved.

[0085] Table 2 Dissolution time of thickening components

[0086]

[0087] It can be seen from Table 2 that, compared with comparative samples 1 and 2, when the same thickening level is achieved, the dissolution time required for sample 1 is shorter. For example, in the thickening component performance test experiment with milk as the system, when reaching IDDSI level 2, the dissolution time required for sample 1 is 2 minutes, while the dissolution time required for comparative sample 1 and comparative sample 2 is 5 minutes; when reaching IDDSI level 3, the dissolution time required for sample 1 is 7 minutes, while the dissolution time required for comparative sample 1 and comparative sample 2 is 13 minutes and 11 minutes respectively; when reaching IDDSI level 4, the dissolution time required for sample 1 is 13 minutes, while the dissolution time required for comparative sample 1 and comparative sample 2 is 17 minutes and 18 minutes respectively. Therefore, when achieving the same thickening effect, sample 1 can dissolve faster than comparative sample 1 and comparative sample 2, and its excellent thickening performance makes sample 1 more convenient and efficient when used.

[0088] Performance Test Example 2 Rheological Performance Test

[0089] The rheological experiment was carried out using thickening component sample 1, and the specific process is as follows:

[0090] Weigh 9g of thickening component sample 1 and slowly dissolve it in 300mL of 45℃ warm water to completely dissolve it for dynamic rheology determination. The parameters are set as follows: diameter of 50mm, measurement interval of 1.0mm, sample equilibration time of 10s, strain range of 0.1% to 1000.0%, frequency of 1Hz, linear viscoelastic region (LVR) of 1% determined by dynamic strain sweep test, and angular frequency selected as 0.62 to 62.30rad / s.

[0091] like Figure 1 As shown, the storage modulus (G') of the thickening component sample 1 is greater than the loss modulus (G"), and the loss factor is tanδ<1, showing a "gel" network characteristic of weak viscoelasticity, which has higher safety and pleasant taste during swallowing.

[0092] Weigh 9g of thickening component sample 1 and slowly dissolve it in 300mL of 45℃ warm water. Measure the viscosity change of the thickening component and the effect of placement time on viscosity 15min, 1h, 4h, and 5h after complete dissolution. The parameters are set as follows: the diameter is 50mm, the measurement interval is 1.0mm, the sample equilibration time is 10s, and the shear rate is set to 0.1-100s according to the flow conditions in clinical practice. -1 Determine the steady-state flow characteristics at different times.

[0093] like Figure 2 As shown, the thickening component sample 1 can ensure the stability of the thickening effect even after being placed for a long time. According to rheological experiments, the product can remain stable within 5 hours after being prepared.

[0094] Performance Test Example 3 Dissolution Time and Particle Size Test

[0095] Take 3 g of each thickening component of Sample 1, Comparative Sample 2 and Comparative Sample 3, slowly add them into 300 mL of water while stirring, and measure the time for complete dissolution.

[0096] Take 100 g of thickening components of sample 1, comparative sample 2 and comparative sample 3, use a standard vibrating sieve to measure the particle size distribution of the material, and calculate the screening rates of the products of 20 mesh, 40 mesh, 60 mesh and 80 mesh.

[0097] The dissolution time and particle size distribution results of the thickening components of Sample 1, Comparative Sample 2 and Comparative Sample 3 are shown in Table 3.

[0098] Table 3 Comparison of dissolution time and particle size distribution of thickening components

[0099]

[0100] As can be seen from Table 3, compared with Comparative Samples 2 and 3, the proportion of thickening component sample 1 in the range of 40-80 mesh is 76.7%, which is much higher than the proportion of Comparative Samples 2 and 3 in this particle size range, that is, the particle size of the thickening component of Example 1 is more concentrated, and its dissolution time is also significantly shorter and the dissolution speed is faster. This shows that the granulation parameters and whole granulation parameters of Example 1 are conducive to the preparation of thickening components with special particle size distribution, and the specific process and special particle size distribution are conducive to reducing the dissolution time of the thickening component in the food system and quickly reaching a stable thickening level, which is of great significance to the improvement of the thickening performance of the thickening component.

[0101] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

Claims

1. A thickening component, characterized in that: The thickening component is prepared from 33-42 parts of maltodextrin, 15-24 parts of xanthan gum and 1-6 parts of guar gum by mass, and the thickening component does not contain other thickening components or dispersants.

2. The thickening assembly according to claim 1, characterized in that: The thickening component is prepared from 33-39 parts of maltodextrin, 19-24 parts of xanthan gum and 1-5 parts of guar gum by mass.

3. The method for preparing the thickening component according to claim 1 or 2, characterized in that: The preparation method comprises the following steps: (1) Add maltodextrin, guar gum and xanthan gum into a granulator; (2) starting a granulator, mixing and preheating the materials and granulating them to obtain thickening component particles; (3) The thickening component particles are moved to a granulator, and the thickening component is obtained after granulation.

4. The preparation method according to claim 3, characterized in that: The process parameters of the granulator are: air inlet temperature 90-140°C, fan frequency 30-60Hz, material temperature 45-80°C, and wetting agent spray rate 150-300mL / min.

5. The preparation method according to claim 3, characterized in that: The process parameters of the granulator are: file speed 100-250r / min.

6. The preparation method according to claim 5, characterized in that: The process parameters of the granulator are: file speed 120-200r / min.

7. A composition, characterized in that: The composition comprises the thickening component according to claim 1 or 2 or the thickening component prepared by any one of the preparation methods according to claims 3-6.

8. The composition according to claim 7, characterized in that: The composition is a food or a medicine.

9. Use of the thickening component according to claim 1 or 2, the thickening component prepared by the preparation method according to any one of claims 3 to 6, or the composition according to claim 7 or 8 in preparing a product for improving dysphagia.

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