Formula and preparation process of instant gastrointestinal ultrasound contrast agent

Abstract

The invention provides a formula and a preparation process of an instant gastrointestinal ultrasound contrast agent. The instant gastrointestinal ultrasound contrast agent comprises 85-98% of black beans; 1-10% of black corn; 0.01 to 1% of coix seed; 1-10% of starch; 0.5 to 2% of xanthan gum; 0.01 to 2 percent of a flavoring agent; the black corn and the black beans are adopted, so that the ultrasonic image of the gastrointestinal part of a subject is clearer after the subject takes the medicine; by using the preparation process, no waste is generated, 100% of raw materials can be prepared into a product, meanwhile, the occupied equipment and field are reduced, the production time is shortened, the production cost of an enterprise is reduced, and the production efficiency is improved; the instant gastrointestinal ultrasound contrast agent is prepared from food which is non-toxic and harmless to a human body, not only is tasty, but also is smooth in taste, does not need anesthesia in the using process, is free of trauma and pain, is simple and easy to implement, and is good in repeatability.

Description

Technical Field

[0001] The invention relates to a formula and a preparation process of a fast-dissolving gastrointestinal ultrasonic contrast agent. Background Art

[0002] Gastrointestinal ultrasound diagnostic examination is a method of filling the stomach cavity or intestine with a contrast agent, eliminating the interference of gas, contents, etc. in the stomach cavity or intestine on ultrasound, and not affecting the penetration of ultrasound itself, improving the internal environment of gastrointestinal ultrasound imaging, allowing the sound beam to penetrate smoothly, thereby reaching a method of making the stomach or intestinal wall structure and its lesions more clearly displayed. Water is the simplest, most practical, and most commonly used oral gastrointestinal ultrasound contrast agent, but water empties quickly in the stomach and has artifacts such as rear echo enhancement, so it has shortcomings and limitations as an ultrasound contrast agent. Echo-type oral ultrasound contrast agents are mainly composed of rice, soybeans, etc., but there are problems of being difficult to dissolve and agglomerate. Instant gastrointestinal ultrasound contrast agents solve this problem, but there are disadvantages of high equipment cost and long production time. The present invention provides a formula and preparation process of an instant gastrointestinal ultrasound contrast agent, which can obtain good ultrasound image quality and a convenient drinking method using simple production equipment. Summary of the invention

[0003] The purpose of the present invention is to overcome the shortcomings of the above-mentioned traditional technology and provide a formula and preparation process of a fast-dissolving gastrointestinal ultrasound contrast agent.

[0004] The object of the present invention is achieved through the following technical measures: a fast-dissolving gastrointestinal ultrasound contrast agent, characterized in that it comprises: black beans: 85-98%; black corn: 1-10%; coix seeds: 0.01-1%; starch: 1-10%; xanthan gum: 0.5-2%; and flavoring agent: 0.01-2%.

[0005] As an improvement, the flavoring agent is aspartame powder or tangerine peel powder.

[0006] As a further improvement, black beans: 85kg; black corn: 7kg; coix seeds: 0.9kg; starch: 5.5kg; xanthan gum: 1.5kg; flavoring agent: 0.1kg.

[0007] The present invention also discloses a method for preparing the instant gastrointestinal ultrasound contrast agent, which is characterized by: Step 1: Cook the black beans and black corn separately in a wok at 230°C for 20-50 minutes; Step 2: After the black beans and black corn are fried until half cooked, use a grinder to grind the cooked black beans, black corn, and coix seeds into 120 meshes respectively, and then sieve them through an oscillating sieve with an aperture of 120 meshes; Step 3: Heat and stir-fry black bean flour and black corn flour separately at 130℃ until completely cooked; Step 4: After all the raw materials are crushed and sieved, and the raw material powder is fried, granulation begins; Step 5: Mix black bean powder, black corn powder, coix seed powder, xanthan gum powder and flavoring agent in proportion, and dilute the appropriate proportion of starch with purified water 5 times the mass of starch; Step 6: Add the diluted starch slurry to the raw powder and continue to mix. After mixing, spread it on the bottom of the wok and bake at 90°C. Stir fry 2-5 times during the process. After stir frying, continue to spread it on the bottom of the wok and continue baking for 1.5-3 hours. Step 7: After baking, use a crusher to crush the baked raw materials into 20-40 meshes and pass through a 20-mesh oscillating sieve; Step 8: After granulation is completed, vacuum packaging is then carried out.

[0008] As an improvement, the moisture content of the product needs to be tested in step eight. If the moisture content is higher than 9%, continue to stir-fry and dry in a wok at 90°C until the moisture content is below 9%.

[0009] Due to the adoption of the above technical solution, compared with the prior art, the advantages of the present invention are: First: using black corn and black beans can make the ultrasound image of the gastrointestinal area clearer after the subjects take them; Second: Using the preparation process of the present invention, there is no waste, and the raw materials can be 100% made into products, while reducing equipment and site occupation, speeding up production time, thereby reducing the production cost of the enterprise and increasing production efficiency; Third: the fast-dissolving gastrointestinal ultrasound contrast agent is made of food that is non-toxic and harmless to the human body. It is not only delicious but also smooth in taste. It does not require anesthesia, is non-traumatic and painless during use. It is simple and easy to use with good repeatability.

[0010] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The invention discloses an ultrasonic image of a subject undergoing a gastrointestinal ultrasonic examination using a fast-dissolving gastrointestinal ultrasonic contrast agent prepared by the invention. DETAILED DESCRIPTION

[0012] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0013] Example 1: A fast-dissolving gastrointestinal ultrasound contrast agent, taking the preparation of 100 kg of fast-dissolving gastrointestinal ultrasound contrast agent as an example, includes: black beans: 85 kg; black corn: 7 kg; coix seeds: 0.9 kg; starch: 5.5 kg; xanthan gum: 1.5 kg; flavoring agent: 0.1 kg.

[0014] The flavoring agent is aspartame powder.

[0015] Example 2: A fast-dissolving gastrointestinal ultrasound contrast agent, taking the preparation of 100 kg of fast-dissolving gastrointestinal ultrasound contrast agent as an example, includes: black beans: 91 kg; black corn: 5 kg; coix seed: 1 kg; starch: 1 kg; xanthan gum: 0.5 kg; flavoring agent: 0.5 kg. The flavoring agent is tangerine peel powder.

[0016] Example 3: A fast-dissolving gastrointestinal ultrasound contrast agent, taking the preparation of 100 kg of fast-dissolving gastrointestinal ultrasound contrast agent as an example, includes: black beans: 97 kg; black corn: 1 kg; coix seed: 0.01 kg; starch: 1 kg; xanthan gum: 0.98 kg; flavoring agent: 0.01 kg. The flavoring agent is aspartame powder.

[0017] The use of black corn and black beans can make the ultrasound image of the gastrointestinal area of ​​the subjects clearer after taking them.

[0018] The present invention also discloses a method for preparing a fast-dissolving gastrointestinal ultrasound contrast agent. Step 1: Cook the black beans and black corn separately in a wok at 230°C for 20-50 minutes; Step 2: After the black beans and black corn are fried until half cooked, use a grinder to grind the cooked black beans, black corn, and coix seeds into 120 meshes respectively, and then sieve them through an oscillating sieve with an aperture of 120 meshes; Step 3: Heat and stir-fry black bean flour and black corn flour separately at 130℃ until completely cooked; Step 4: After all the raw materials are crushed and sieved, and the raw material powder is fried, granulation begins; Step 5: Mix black bean powder, black corn powder, coix seed powder, xanthan gum powder and flavoring agent in proportion, and dilute the appropriate proportion of starch with purified water 5 times the mass of starch; Step 6: Add the diluted starch slurry to the raw powder and continue to mix. After mixing, spread it on the bottom of the wok and bake at 90°C. Stir fry 2-5 times during the process. After stir frying, continue to spread it on the bottom of the wok and continue baking for 1.5-3 hours. Step 7: After baking, use a crusher to crush the baked raw materials into 20-40 meshes and pass through a 20-mesh oscillating sieve; Step 8: After granulation, the moisture content of the product needs to be tested. If the moisture content is higher than 9%, continue to stir-fry and dry in a wok at 90°C until the moisture content is below 9%, and then vacuum pack.

[0019] By using the preparation process of the present invention, there is no waste, and the raw materials can be 100% made into products. At the same time, the equipment and site occupation are reduced, the production time is accelerated, and the production cost of the enterprise is reduced, and the production efficiency is increased.

[0020] The fast-dissolving gastrointestinal ultrasound contrast agent prepared by the above method is made of food that is non-toxic and harmless to the human body. It is not only delicious but also smooth in taste. It does not require anesthesia, is non-traumatic, and painless during use. It is simple and easy to use with good repeatability.

[0021] The method for using the fast-dissolving gastrointestinal ultrasound contrast agent of the present invention is as follows: The subjects were required to fast and not drink water for 12 hours before the test. During the test, a packet of fast-dissolving gastrointestinal ultrasound contrast agent was added to about 500 mL of boiling water, stirred to dissolve, and placed at about 45°C. During the period, it was stirred several times to ensure that the contrast agent was evenly dispersed. The subjects were then asked to swallow it in one breath until they were full. The dosage for children was reduced accordingly.

[0022] As shown in the attached drawings, when the ultrasonic image is used to perform gastrointestinal ultrasound examination on a subject using the fast-dissolving gastrointestinal ultrasound contrast agent prepared by the present invention, the ulcer condition of the stomach wall of the subject can be clearly observed, and the image is clear without graininess.

[0023] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A fast-dissolving gastrointestinal ultrasound contrast agent, characterized in that: include: Black beans: 85-98%; Black corn: 1-10%; Job's tears: 0.01-1%; Starch: 1-10%; Xanthan gum: 0.5-2%; Flavoring agent: 0.01-2%.

2. A fast-dissolving gastrointestinal ultrasound contrast agent according to claim 1, characterized in that: The flavoring agent is aspartame powder or tangerine peel powder.

3. A fast-dissolving gastrointestinal ultrasound contrast agent according to claim 2, characterized in that: Black beans: 85kg; Black corn: 7kg; Job's tears: 0.9kg; Starch: 5.5kg; Xanthan gum: 1.5kg; Flavoring agent: 0.1kg.

4. A method for preparing a fast-dissolving gastrointestinal ultrasound contrast agent according to claim 2, characterized in that: Step 1: Cook the black beans and black corn separately in a wok at 230°C for 20-50 minutes; Step 2: After the black beans and black corn are fried until half cooked, use a grinder to grind the cooked black beans, black corn, and coix seeds into 120 meshes respectively, and then sieve them through an oscillating sieve with an aperture of 120 meshes; Step 3: Heat and stir-fry black bean flour and black corn flour separately at 130℃ until completely cooked; Step 4: After all the raw materials are crushed and sieved, and the raw material powder is fried, granulation begins; Step 5: Mix black bean powder, black corn powder, coix seed powder, xanthan gum powder and flavoring agent in proportion, and dilute the appropriate proportion of starch with purified water 5 times the mass of starch; Step 6: Add the diluted starch slurry to the raw powder and continue to mix. After mixing, spread it on the bottom of the wok and bake at 90°C. Stir fry 2-5 times during the process. After stir frying, continue to spread it on the bottom of the wok and continue baking for 1.5-3 hours. Step 7: After baking, use a crusher to crush the baked raw materials into 20-40 meshes and pass through a 20-mesh oscillating sieve; Step 8: After granulation is completed, vacuum packaging is then carried out.

5. The method for preparing a rapid dissolving gastrointestinal ultrasound contrast agent according to claim 4, characterized in that: In step eight, the moisture content of the product needs to be tested. If the moisture content is higher than 9%, continue to stir-fry in a wok at 90°C and dry until the moisture content is below 9%.

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