Composition added with microbial fermentation polysaccharide to assist swallowing of old people and preparation method of composition

Abstract

The invention discloses a composition added with microbial fermentation polysaccharide to assist swallowing of old people and a preparation method of the composition. The composition added with microbial fermentation polysaccharide to assist swallowing of old people comprises a thickening agent, an acidulant, a sweetening agent, food coloring, a preservative and edible essence. The thickening agent is a mixture of microbial fermentation polysaccharide and any one or more of modified starch, alginate, konjaku flour and filler. The invention has the following beneficial effects: (1) the emulsion has flowability and good wrapping property at the same time; (2) the product has good thixotropy and is helpful for assisting food / medicine swallowing; and (3) the product has good shelf life stability.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of easy-to-swallow food for the elderly, and relates to a composition for assisting the elderly in swallowing, which comprises a microbial fermented polysaccharide. BACKGROUND

[0003] The oral processing and swallowing process of food includes: (1) transport stage: food is ingested from the outside to the oral cavity; (2) mastication stage: teeth reduce the particle size of food through mastication; (3) bolus formation: a bolus is formed during mastication; (4) swallowing stage: when the bolus reaches the appropriate rheological properties, the brain issues a swallowing command; during the swallowing stage, the epiglottis closes the trachea before the food arrives, preventing the food from entering the trachea and causing diseases such as aspiration pneumonia. As the age of the elderly increases, especially in the elderly population over 80 years old, the natural decline in physiological function of the elderly can easily lead to mastication and swallowing dysfunction in the elderly. Improper diet can harm the body, mainly including liquid food and solid food. The former is particularly prone to entering the trachea, causing the elderly to cough and even causing pneumonia; and the latter, such as rice cakes and soup ball food, is prone to choking, which can be life-threatening.

[0004] In view of this, the usual solution strategy for swallowing disorders in the elderly is to slow down the flow of fluid food, so that swallowing disorder patients can have enough time to coordinate the contraction of the swallowing muscles, timely close the respiratory passage and open the food passage, so as to prevent choking.

[0005] CN 117099906 A discloses a food for improving the eating happiness of people with swallowing difficulties, a preparation method thereof, and application thereof. The food is prepared by using peanuts, soybeans, mung beans, and corn starch as main raw materials, through soaking and cooking, beating and filtering, mixing starch, heating, and cooling. The preparation process is relatively long, and the starch is prone to degradation during storage, resulting in a decrease in viscosity and difficulty in ensuring product stability for a long time.

[0006] TWI 688346B discloses a food composition containing starch, a gelatinizing agent, paste, and water, which can help effectively chew or swallow training, but it is difficult to assist in swallowing other food or medicine.

[0007] CN 112704196A discloses a meal aid for preparing easy-to-eat pork food for the elderly. The main components include xanthan gum, modified starch, psyllium husk, carrageenan, and konjac gum. Through steaming and other processes, a solid pork easy-to-eat food is prepared by using the gel properties of two or more colloids, which is difficult to assist in swallowing other food or medicine.

[0008] In order to solve the above problems in the prior art, the present application provides a composition for assisting the swallowing of the elderly by adding microbial fermented polysaccharides. SUMMARY

[0009] In order to solve the problems in the prior art, the present application aims to provide a composition for assisting the swallowing of the elderly by adding microbial fermented polysaccharides, which can assist the swallowing of solid particles or pharmaceutical particle products by the elderly and improve the appetite of patients.

[0010] The present application provides a composition for assisting the swallowing of the elderly by adding microbial fermented polysaccharides, which comprises a thickening agent, an acidifying agent, a sweetening agent, a food colorant, a preservative, a food flavoring agent and water.

[0011] The present application provides a composition for assisting the swallowing of the elderly by adding microbial fermented polysaccharides, which comprises a thickening agent, an acidifying agent, a sweetening agent, a food colorant, a preservative, a food flavoring agent and water. The thickening agent is a mixture of any one or more of microbial fermented polysaccharides and denatured starch, alginates, konjac powder, and fillers.

[0012] As a further preferred aspect, The microbial fermented polysaccharides are any one or more of xanthan gum, gellan gum, curdlan gum, and welan gum. The denatured starch is any one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetylated distarch phosphate, and acetic acid ester starch. The alginates are any one or more of sodium alginate, potassium alginate, calcium alginate, and propylene glycol alginate. The konjac powder is any one or more of flower konjac powder and yellow konjac powder. The filler is malt dextrin.

[0013] As a further preferred aspect, the acidifying agent comprises any one or more of citric acid, malic acid, Vc, and frozen concentrated lemon juice.

[0014] As a further preferred aspect, the sweetening agent is any one or more of white granulated sugar, fructose syrup, and erythritol.

[0015] As a further preferred aspect, the food colorant is β-carotene.

[0016] As a further preferred aspect, the preservative is potassium sorbate.

[0017] As a further preferred aspect, the composition comprises the following components in the following amounts: The denatured starch is acetylated distarch phosphate in an amount of 2.5-3.5 parts. The microbial fermentation polysaccharide is xanthan gum 0.2-0.4 parts; The alginate is sodium alginate 0.01-0.02 parts; Konjac flour 0.01-0.02 parts; The filler is malt dextrin 9-11 parts; The sweetener is high fructose syrup 4-5 parts; The sweetener is erythritol 5-6 parts; The sweetener is white granulated sugar 2-3 parts; The acidulant is citric acid 0.03-0.05 parts; The acidulant is malic acid 0.03-0.05 parts; The acidulant is Vc 0.01-0.03 parts; The food colorant is beta-carotene 0.01-0.03 parts; The preservative is potassium sorbate 0.04-0.05 parts; The acidulant is frozen concentrated lemon juice 0.2-0.4 parts; Food flavoring 0.02-0.04 parts, and the rest is water.

[0018] A preparation method of a composition for assisting the swallowing of the elderly by adding microbial fermentation polysaccharide, the method specifically comprises the following steps: Step (1), dissolving of raw materials at room temperature: acetylated distarch phosphate, malt dextrin, high fructose syrup, white granulated sugar, erythritol, and water are dissolved at 25°C, complete dissolution, stirring speed 500-600 rpm, stirring time 5-10 min, to obtain mixture A; Step (2), dissolving of raw materials at high temperature: the raw materials except for food flavoring and acidulant are dissolved in mixture A while heating, stirring speed 800-1000 rpm, 85-88°C, keep for 10 min, 2 min before ending stirring, add acidulant, food flavoring, beta-carotene and potassium sorbate, mix uniformly to obtain mixture B; Step (3), filtration: mixture B obtained in step (2) is filtered through a 60-mesh screen at 75-80°C to obtain mixture C; Step (4), sterilization: mixture C obtained in step (3) is canned into a retort bag / bottle with good oxygen and moisture barrier, water bath 90°C, sterilization for 20-25 min; Step (5), cooling: the product after sterilization obtained in step (4) is cooled to 25°C.

[0019] The composition for assisting the swallowing of the elderly by adding microbial fermentation polysaccharide has the following beneficial effects: The thickening agent in the patent is relatively common, such as xanthan gum, which is a microbial fermentation high molecular polymer, which can be dissolved in hot water and cold water and produce a high viscosity solution, and has good resistance to heat and PH. In 0.1% salt solution, xanthan gum can withstand 105℃, PH1.5-13 range, the viscosity change is small. The present application selectively uses high-transparency xanthan gum (1% KCL viscosity: 1700-1800cp; 1% water viscosity: 1000-1100cp; transparency: 90-95%; mesh: 99% through 80 mesh screen) to improve the viscosity of the product while better ensuring the shelf life stability of the product and the sensory quality of the product; 2) Acetylated distarch phosphate is introduced into the acetyl group of the hydroxyl group in the substituted starch molecule on the basis of the original starch, so that the heat resistance and acid resistance of the paste are improved, and the retrogradation degree is reduced. The present application uses a specific specification of acetylated distarch phosphate (viscosity (50℃ / 30min): 1000-1400BU; mesh: 99% through 100 mesh screen) to improve the adhesion of the product and provide good wrapping for the product. The present application uses a specific specification of sodium alginate, viscosity (20℃): 600-800mPa.s, mesh: 90% or more through 80 mesh screen, to assist in improving the viscosity and stability of the product.

[0020] 3) The present application uses a specific specification of konjac powder, viscosity: ≤500mPa.s, mesh: 90% or more through 120 mesh screen, to synergistically improve the viscosity and stability of the product. Acidifiers, sweeteners, pigments, preservatives, etc. are all conventional commercially available food-grade products.

[0021] 4) Through the above combination, the final composition has good functional properties: (1) has flowability while having good wrapping property; (2) the product has good thixotropy, which helps to assist food / drug swallowing; (3) has good shelf life stability.

[0022] DRAWINGS Figure 1 For the composition and preparation method of the present application for adding microbial fermentation polysaccharide to assist the swallowing of the elderly, the product prepared in Example 6 is shown in the side view.

[0023] Figure 2 For the composition and preparation method of the present application for adding microbial fermentation polysaccharide to assist the swallowing of the elderly, the product prepared in Example 6 is shown in the top view. DETAILED DESCRIPTION

[0024] The present application will be further described in conjunction with the following specific examples and drawings. The process, conditions, experimental methods, etc. for implementing the present application are all general knowledge and common sense in the art, and the present application does not have special limitations.

[0025] A composition for assisting elderly people in swallowing by adding microbially fermented polysaccharides. The mass fractions of each component in the composition are as follows: The modified starch is 2.5-3.5 parts of acetylated distarch phosphate; The microbial fermented polysaccharide is 0.2-0.4 parts xanthan gum; The alginate is 0.01-0.02 parts of sodium alginate; 0.01-0.02 parts konjac powder; The filler is 9-11 parts of maltodextrin; The sweetener is 4-5 parts of fructose syrup; The sweetener is 5-6 parts of erythritol; The sweetener is 2-3 parts of white granulated sugar; The acidulant is 0.03-0.05 parts of citric acid; The acidulant is 0.03-0.05 parts of malic acid; The acidulant is 0.01-0.03 parts of vitamin C; The food coloring is 0.01-0.03 parts of β-carotene; The preservative is 0.04-0.05 parts of potassium sorbate; The acidulant is 0.2-0.4 parts of frozen concentrated lemon juice; 0.02-0.04 parts of edible flavoring, the remainder being water.

[0026] A method for preparing a composition containing microbially fermented polysaccharides to aid swallowing in the elderly, the method specifically comprising the following steps: Step (1) Dissolving raw materials at room temperature: At 25℃, dissolve acetylated distarch phosphate, maltodextrin, fructose syrup, white sugar, and erythritol in water until completely dissolved. Stir at 500-600 rpm for 5-10 minutes to obtain mixture A. Step (2) High-temperature dissolution of raw and auxiliary materials: Dissolve the raw and auxiliary materials except for edible flavoring and acidulant in mixture A while heating. Stir at 800-1000 rpm and 85-88℃ for 10 minutes. Add acidulant, edible flavoring, β-carotene and potassium sorbate 2 minutes before the end of stirring. Mix evenly to obtain mixture B. Step (3), filtration: The mixture B obtained in step (2) is passed through a 60-mesh sieve at 75-80℃ to obtain mixture C; Step (4) Sterilization: The mixture C obtained in step (3) is packaged into a retort bag / bottle with good oxygen and moisture barrier, and sterilized in a water bath at 90°C for 20-25 minutes. Step (5), Cooling: Cool the sterilized product obtained in step (4) to 25°C.

[0027] The preparation steps for Examples 1-6 are as described above, and the specific formulation components are shown in Table 1: Comparative Example The detection method is as follows: 1. Rheological measurement (viscosity-shear rate curve): The viscosity-shear rate curves of colloidal solutions were measured using a CC27 probe at shear rates ranging from 0.1 to 100 1 / s.

[0028] 2. Viscosity measurement: Using a 63# rotor, the viscosity of the liquid at room temperature was measured at rotational speeds of 60 rpm, 12 rpm, and 6 rpm.

[0029] 3. Transparency measurement: The finished slurry was centrifuged at 3000 rpm for 10 minutes to deaerate, and its transparency was measured at 600 nm using a visible spectrophotometer.

[0030] 4. pH Measurement: The pH of the solution was measured using a pH meter. 5. IDSSI flow grade determination: (1) Remove the rubber stopper from the syringe and block the syringe nozzle with your finger; (2) Block the leak nozzle and inject 10 mL of liquid; (3) Remove your finger from the spout and begin timing; (4) After 10 seconds, block the leak with your finger to stop the liquid flow, record the remaining milliliters, and look up the corresponding grade in the table (Grade 0: <1mL; Grade 1: 1-4mL; Grade 2: 4-8mL; Grade 3: 8-10mL; Grade 4: ≥10mL).

[0031] Sensory evaluation A combination of commercially available tablet medications and swallowing aids is added, and the ease of swallowing is rated as follows: Test results: (1) Instrumental analysis: Products designed to assist swallowing in the elderly should possess the following characteristics: Under conditions of sufficient fluidity, higher viscosity helps prevent choking in the elderly; to facilitate swallowing, the product needs good thixotropy, meaning its viscosity decreases rapidly during swallowing. The products prepared in Examples 1-6 exhibit high initial viscosity (>70000 mPa·s) and excellent thixotropy, with a shear rate of approximately 54 s during human chewing and swallowing. -1 In Examples 1-6, the η0 / η1 ratio of the prepared products was ≥196. However, Comparative Examples 1 and 3 had low initial viscosity and poor thixotropy, making them unsuitable as swallowing aids for the elderly. The product in Comparative Example 5 was too viscous and difficult to handle.

[0032] (2) Sensory evaluation Products designed to assist swallowing in the elderly should possess certain properties of encapsulation, adhesion, pourability, and ease of swallowing. As shown in the table above, Examples 1-6 exhibit good encapsulation, adhesion, thixotropy, and swallowing characteristics. Comparative Examples 1-4 suffer from poor adhesion, while Comparative Example 5 exhibits poor encapsulation and difficulties in swallowing and pouring.

[0033] The scope of protection of this invention is not limited to the above embodiments. All variations and advantages that can be conceived by those skilled in the art without departing from the spirit and scope of this invention are included in this invention and are defined in the appended claims.

Claims

1. A composition containing microbially fermented polysaccharides to aid swallowing in the elderly, characterized in that, The composition includes: thickener, acidulant, sweetener, food coloring, preservative, and food flavoring; The thickener is any one or a mixture of microbial fermented polysaccharides, modified starch, alginate, konjac flour, and fillers.

2. The composition for assisting swallowing in the elderly with the addition of microbial fermented polysaccharides according to claim 1, characterized in that, The microbial fermented polysaccharide is any one or more of xanthan gum, gellan gum, guar gum, and velan gum; The modified starch is any one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetate starch, and acetylated distarch adipocyte phosphate. The alginate is any one or more of sodium alginate, potassium alginate, calcium alginate, and propylene glycol alginate. The konjac powder is any one or more of flower konjac powder and yellow konjac powder; The filler is maltodextrin.

3. The composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides as described in any one of claims 1 or 2, characterized in that, The acidulant includes any one or more of citric acid, malic acid, vitamin C, and frozen concentrated lemon juice.

4. The composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides as described in any one of claims 1 or 2, characterized in that, The sweetener is any one or more of white sugar, fructose syrup, and erythritol.

5. The composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides as described in any one of claims 1 or 2, characterized in that, The food coloring is β-carotene.

6. The composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides as described in any one of claims 1 or 2, characterized in that, The preservative is potassium sorbate.

7. The composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides as described in claim 2, characterized in that, The mass fractions of each component in the composition are as follows: The modified starch is 2.5-3.5 parts of acetylated distarch phosphate; The microbial fermented polysaccharide is 0.2-0.4 parts xanthan gum; The alginate is 0.01-0.02 parts of sodium alginate; 0.01-0.02 parts konjac powder; The filler is 9-11 parts of maltodextrin; The sweetener is 4-5 parts of fructose syrup; The sweetener is 5-6 parts of erythritol; The sweetener is 2-3 parts of white granulated sugar; The acidulant is 0.03-0.05 parts of citric acid; The acidulant is 0.03-0.05 parts of malic acid; The acidulant is 0.01-0.03 parts of vitamin C; The food coloring is 0.01-0.03 parts of β-carotene; The preservative is 0.04-0.05 parts of potassium sorbate; The acidulant is 0.2-0.4 parts of frozen concentrated lemon juice; 0.02-0.04 parts of edible flavoring, the remainder being water.

8. A method for preparing a composition for assisting swallowing in the elderly by adding microbial fermented polysaccharides, characterized in that, The method specifically includes the following steps: Step (1) Dissolving raw materials at room temperature: At 25℃, dissolve acetylated distarch phosphate, maltodextrin, fructose syrup, white sugar, and erythritol in water until completely dissolved. Stir at 500-600 rpm for 5-10 minutes to obtain mixture A. Step (2) High-temperature dissolution of raw and auxiliary materials: Dissolve the raw and auxiliary materials except for edible flavoring and acidulant in mixture A while heating. Stir at 800-1000 rpm and 85-88℃ for 10 minutes. Add acidulant, edible flavoring, β-carotene and potassium sorbate 2 minutes before the end of stirring. Mix evenly to obtain mixture B. Step (3), filtration: The mixture B obtained in step (2) is passed through a 60-mesh sieve at 75-80℃ to obtain mixture C; Step (4) Sterilization: The mixture C obtained in step (3) is packaged into a retort bag / bottle with good oxygen and moisture barrier, and sterilized in a water bath at 90°C for 20-25 minutes. Step (5), Cooling: Cool the sterilized product obtained in step (4) to 25°C.

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