Preparation method of torreya grandis protein-rhizoma polygonati gel suitable for people with dysphagia

Abstract

A preparation method of torreya grandis protein-rhizoma polygonati gel suitable for people with dysphagia is characterized by comprising the following steps: step 1, removing impurities from a rhizoma polygonati raw material, cleaning the rhizoma polygonati raw material with clear water, performing ultraviolet disinfection in a dust-free environment, and then drying the rhizoma polygonati raw material; step 2, performing air jet pulverization on the rhizoma polygonati raw material under the conditions that the pulverization pressure is 0.57-0.63 MPa, the pulverization temperature is 25-35 DEG C, the air jet velocity is 800-950 m / s, the feeding speed is 60-70 kg / h and the pulverization time is greater than or equal to 40 minutes, and sieving to obtain rhizoma polygonati superfine powder; step 3, adding the torreya grandis protein powder and the rhizoma polygonati superfine powder into deionized water, stirring, and dissolving to obtain a torreya grandis protein-rhizoma polygonati mixed solution; the strength and taste of the gel are improved through proper component proportion and processing technology, so that the gel is suitable for patients to swallow, materials such as torreya grandis protein are added, various essential amino acids are supplemented, more nutrition can be supplemented, the problem of insufficient nutrition intake of people with dysphagia is solved, and the health-care product is suitable for patients to swallow. And high-quality food with higher nutritional value and efficacy is provided for patients with dysphagia.

Description

Technical Field

[0001] The invention belongs to the technical field of food and medicine processing, and particularly relates to a method for preparing a Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia. Background Art

[0002] With the aging of the population, the incidence of dysphagia is gradually increasing, seriously affecting the quality of life and physical health of more and more people, and has become an important clinical and public health issue. For patients with dysphagia, it is difficult to have a wide variety of daily, nutritious diets. Therefore, it is urgent to develop foods suitable for patients with dysphagia.

[0003] Protein is the main raw material for swallowing food processing, but a single protein swallowing food cannot bring enough nutritional value and satisfy people's taste requirements. Studies have shown that the addition of food with medicinal and edible properties can improve the nutritional value of swallowing food, such as Polygonatum sibiricum. Polygonatum sibiricum contains a variety of active substances, such as polysaccharides, flavonoids, and sterols, which have multiple functions such as regulating immunity and lowering blood sugar, and can meet the nutritional needs of swallowing patients and improve physical functions. In addition, using Torreya grandis protein as a raw material for swallowing food can not only keep the quality of swallowing food delicate and easy to swallow, but also further improve the nutritional value. Torreya grandis, as a precious nut in the world, is rich in amino acids, vitamins, minerals and other nutrients, and shows high edible and medicinal value in anti-inflammatory, anti-hypertensive, anti-tumor and bactericidal aspects. And the amino acids it contains are similar to the amino acid recommended pattern of the World Health Organization and the Food and Agriculture Organization of the United Nations, and it is a protein with high nutritional value. In addition, the addition of thickeners such as xanthan gum and carrageenan can reduce the flow rate of food in the mouth and pharynx, improve the ability to swallow safely, and also give the food a new flavor and taste. However, the current research on Torreya grandis protein-medicinal and edible foods for dysphagia is still insufficient. The medicinal and edible ingredients are complex and not single. Inappropriate addition of Polygonatum sibiricum will reduce the gel strength, making it difficult to form a self-supporting gel. The high viscosity affects the taste and the sensory quality is poor. Therefore, it is very necessary to find a method to improve the gel strength and taste, and prepare foods with high nutritional value and sensory properties suitable for people with dysphagia.

[0004] At present, some patents related to dysphagia foods have been disclosed. For example, the patent with application number CN202311767948.5 provides a method for preparing high-protein-polysaccharide easy-to-swallow foods that can be used for 3D printing. This method uses whey protein as the main raw material, and by adding sodium alginate, the self-supporting ability of whey protein after 3D printing extrusion is improved. This product can not only print patterns of various shapes, but also regulate the dietary balance of patients with dysphagia. In addition, the patent with application number CN202410744893.4 discloses a surimi gel suitable for patients with dysphagia and its preparation and application method. This method uses soy protein isolate microgel and vegetable oil to compound to prepare a medium-oil phase emulsion gel, and the emulsion gel is added to the surimi raw material to prepare a surimi gel with more stable performance. This gel can not only be used for 3D printing, but also has low fat content and high nutritional value, meeting the dietary needs of special groups such as patients with dysphagia.

[0005] Although the above patent application documents are applicable to 3D printing and can solve the problems of single shape and insufficient nutritional value of swallowed food, they still have certain limitations. These patents are mainly based on animal protein and are studied in conjunction with polysaccharide systems, which only provides basic nutritional value and is still difficult to further meet higher nutritional needs.

[0006] Therefore, it is necessary to provide a swallowing food which can provide high-quality protein and other rich nutritional values, and can also form a high-strength gel and have a good mouthfeel. Summary of the invention

[0007] Based on the above-mentioned deficiencies of the prior art, the present invention provides a method for preparing Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia. The method improves the strength and taste of the gel through appropriate component ratios and processing technology, making it suitable for patients to swallow and solving the problem of insufficient nutritional intake for people with dysphagia.

[0008] A method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia, characterized in that the method comprises the following steps:

[0009] Step 1: remove impurities from the raw material of Polygonatum odoratum, wash it with clean water, sterilize it with ultraviolet light in a dust-free environment, and then dry it;

[0010] Step 2, the raw material of polygonatum is air flow-pulverized, the pulverizing pressure is 0.57MPa-0.63MPa, the pulverizing temperature is 25-35 degrees, the air jet speed is 800-950 m / s, the feed rate is 60-70 kg / h, the pulverizing time is greater than or equal to 40 minutes, and sieved to obtain superfine polygonatum powder;

[0011] Step 3, adding Torreya grandis protein powder and Polygonatum sibiricum superfine powder to deionized water, stirring, and dissolving to obtain Torreya grandis protein-Polygonatum sibiricum mixed solution;

[0012] Step 4, adding xanthan gum to deionized water, stirring, and dissolving to obtain a xanthan gum solution;

[0013] Step 5, mixing the Torreya grandis protein-Polygonatum mixed solution obtained in step 3 and step 4 with the xanthan gum solution, stirring until the Torreya grandis protein-Polygonatum mixed solution and the xanthan gum solution are evenly mixed to obtain a mixed solution;

[0014] Step 6: Heat the mixed solution obtained in step 5 in a water bath until it gels, and then cool it to room temperature to obtain Torreya grandis protein-Polygonatum cyrtonema gel.

[0015] In this technical solution, preferably, in step 3, the mass proportion of Torreya grandis protein powder in the Torreya grandis protein-Polygonatum sibiricum mixed solution is 12.5%.

[0016] In this technical solution, preferably, in step 3, the mass proportion of the polygonatum superfine powder in the Torreya grandis protein-polygonatum mixed solution is 2-10%.

[0017] In this technical solution, preferably, in step 3, the stirring is magnetic stirring, and the stirring time is more than 30 minutes.

[0018] In this technical solution, preferably, in step 4, the mass proportion of xanthan gum in the xanthan gum solution is 1%.

[0019] In this technical solution, preferably, in step 5, the mass ratio of the Torreya grandis protein-Polygonatum sibiricum mixed solution to the xanthan gum solution is 4:1.

[0020] In this technical solution, preferably, in step 6, the water bath heating temperature is 95°C.

[0021] The method for preparing a Torreya grandis protein-Polygonatum gel suitable for people with dysphagia provided by the present invention improves the strength and taste of the gel through appropriate component ratios and processing technology, making it suitable for patients to swallow, and by adding materials such as Torreya grandis protein, multiple essential amino acids are supplemented, more nutrition can be supplemented, the problem of insufficient nutritional intake of people with dysphagia is solved, and high-quality food with more nutritional value and efficacy is provided for patients with dysphagia. The present invention improves the shortcomings of weak gel strength and rough taste by adjusting the proportion of Polygonatum superfine powder in Torreya grandis protein, achieves accurate adjustment of the texture and rheological properties of the gel, and prepares food suitable for patients with dysphagia according to demand. The present invention has excellent nutritional value, high swallowing safety, simple process and easy operation. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1This is a flow chart of a method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia of the present invention;

[0023] Figure 2 It is a scatter plot comparing the rheological properties (apparent viscosity) of the gels prepared in Examples 1-5 of the present invention and Comparative Example 1;

[0024] Figure 3 It is a scatter plot comparing the rheological properties (frequency scanning) of the gels prepared in Examples 1-5 of the present invention and Comparative Example 1;

[0025] Figure 4 It is a curve chart comparing the rheological properties (creep recovery) of the gels prepared in Examples 1-5 of the present invention and Comparative Example 1;

[0026] Figure 5 is a scatter plot comparing the water holding capacity of the gels prepared in Examples 1-5 of the present invention and Comparative Example 1;

[0027] Figure 6 1 is a photograph of the gel IDDSI prepared in Examples 1-5 of the present invention and Comparative Example 1. DETAILED DESCRIPTION

[0028] In order to make the technical content of the present invention more easily understood, the technical solution of the present invention is described in detail below in conjunction with embodiments.

[0029] Example 1

[0030] First, the raw material of polygonatum is free of impurities, cleaned with clean water, sterilized by ultraviolet light in a dust-free environment, and then dried. Then the raw material of polygonatum is air flow crushed, the crushing pressure is 0.63MPa, the crushing temperature is 35 degrees, the air jet velocity is 950 meters per second, the feed rate is 70 kilograms per hour, the crushing time is 1 hour, and sieved to obtain the superfine powder of polygonatum. Then, torreya grandis protein powder and superfine powder of polygonatum are added to deionized water, magnetically stirred for 2 hours, and torreya grandis protein-polygonatum mixed solution is obtained after dissolution. In Example 1, the mass proportion of torreya grandis protein powder in torreya grandis protein-polygonatum mixed solution is 12.5%, and the mass proportion of superfine powder of polygonatum in torreya grandis protein-polygonatum mixed solution is 2.5%. Then, xanthan gum is added to deionized water, magnetically stirred for 2 hours, and a xanthan gum solution is obtained after dissolution, wherein the mass proportion of xanthan gum in the xanthan gum solution is 1%. Then the obtained Torreya grandis protein-Polygonatum mixed solution was mixed with the xanthan gum solution, and stirred until the Torreya grandis protein-Polygonatum mixed solution and the xanthan gum solution were evenly mixed to obtain a mixed solution, and the mass ratio of the Torreya grandis protein-Polygonatum mixed solution to the xanthan gum solution was 4: 1. The obtained mixed solution was heated in a water bath at a water bath heating temperature of 95°C for 20 minutes until gelation, and then placed in an ice water bath to cool to room temperature to obtain Torreya grandis protein-Polygonatum gel, recorded as 2%.

[0031] Example 2

[0032] A Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia and a preparation method thereof, which is different from Example 1 in that the mass of Polygonatum sibiricum superfine powder added is 5%, and the other process parameters and steps are the same as those in Example 1, recorded as 4%.

[0033] Example 3

[0034] A Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia and a preparation method thereof, which is different from Example 1 in that the mass of Polygonatum sibiricum superfine powder added is 7.5%, and the other process parameters and steps are the same as those in Example 1, recorded as 6%.

[0035] Example 4

[0036] A Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia and a preparation method thereof, which is different from Example 1 in that the mass of Polygonatum sibiricum superfine powder added is 10%, and the other process parameters and steps are the same as those in Example 1, recorded as 8%.

[0037] Example 5

[0038] A Torreya grandis protein-Polygonatum sibiricum gel suitable for people with dysphagia and a preparation method thereof, which is different from Example 1 in that the mass of Polygonatum sibiricum superfine powder added is 12.5%, and the other process parameters and steps are the same as those in Example 1, recorded as 10%.

[0039] Comparative Example 1

[0040] Torreya grandis protein was dispersed in deionized water, stirred magnetically for 1 hour until the protein was completely dissolved, and 1M NaOH was added to adjust the pH to neutral to obtain a Torreya grandis protein solution with a mass ratio of 12.5%. Xanthan gum was added to deionized water and stirred magnetically for 2 hours to obtain a xanthan gum solution with a mass ratio of 1%; then the Torreya grandis protein solution and the xanthan gum solution were mixed at a mass ratio of 1:4 and stirred magnetically for 2 hours at room temperature to obtain the final mixed solution, with a Torreya grandis protein mass concentration of 10% and a xanthan gum mass concentration of 0.2%. Then the mixture was placed in a 95°C water bath for 20 minutes for gelation reaction, and then cooled in an ice water bath to obtain Torreya grandis protein gel, which was recorded as 0%.

[0041] Gel performance determination:

[0042] 1. Rheological determination of Torreya grandis protein-Polygonatum cyrtonema gel

[0043] 1.1 Apparent viscosity

[0044] At 25°C, the shear rate is 0.1 to 100 1 / s, and the apparent viscosity of the gel is changed.

[0045] The results are as follows Figure 2 As shown, the apparent viscosity of all gel samples decreases with increasing shear rate, showing shear-thinning behavior. This behavior can prolong the chewing time of patients with dysphagia and reduce the risk of choking. In addition, as the concentration of Polygonatum sibiricum increases, the viscosity first increases and then decreases, with the maximum viscosity at 4%. The shear-thinning behavior brought about by the higher viscosity is more obvious, which can provide patients with a more pleasant taste.

[0046] 1.2 Frequency Sweep

[0047] At 25°C, the frequency was swept with a fixed strain of 0.1% and a frequency sweep range of 0.1 to 100 Hz to obtain the modulus change of the gel.

[0048] The results are as follows Figure 3 As shown, within the frequency scanning range of 0.1 to 100 Hz, the G′ values ​​of all gel samples are higher than the G″ values, and the tan δ values ​​are all around 0.21, which indicates that all gel samples exhibit elastic behavior and have certain weak gel properties, which meet the rheological property requirements of dysphagia food design. Moreover, G′ and G″ show a slight frequency dependence with the increase of frequency, indicating that the increase of frequency can improve the gel structure. In addition, the G′ and G″ of the gel with 4% and 6% polygonatum addition are significantly higher than those of other polygonatum additions, which also proves that the ultrafine polygonatum powder at concentrations of 4% and 6% can improve the viscoelasticity of Torreya grandis protein gel and form a gel that is easy to swallow.

[0049] 1.3 Creep recovery

[0050] At 25°C, a stress of 5 Pa was applied to the gel for 300 s, then the stress was removed for 300 s and then recovered to observe the strain recovery.

[0051] The results are as follows Figure 4 As shown in the figure, when a certain stress is applied, the strain of all gels gradually increases. After the stress is removed, the elasticity of the gel itself gradually recovers and the strain gradually decreases. However, the stress causes irreversible damage to the gel structure, resulting in the inability of the gel strain to recover to its initial state. The strain of the gel with a 2% to 10% addition of Polygonatum sibiricum first decreases and then increases. The strain of the gel with a 2% addition of Polygonatum sibiricum is the highest, indicating that its deformation resistance is the weakest. The gel without Polygonatum sibiricum is close to the gel with 8% and 10% addition of Polygonatum sibiricum. The gel with a 6% addition of Polygonatum sibiricum has the lowest strain, followed by the gel with a 4% addition, indicating that they have a strong ability to resist deformation by absorbing forces. Strong deformation resistance can maintain the shape during swallowing, prevent residues from being retained in the throat and other parts, and reduce the risk of swallowing.

[0052] 2. Determination of water holding capacity of Torreya grandis protein-Polygonatum cyrtonema gel

[0053] Place 2g of gel sample in a 2ml centrifuge tube and centrifuge at 6000rpm, 25℃ for 15 minutes. Use filter paper to absorb the supernatant after centrifugation. Record the mass of the centrifuge tube before centrifugation as m, the total mass of the gel and the centrifuge tube as M1, and the remaining mass of the supernatant after centrifugation as M2.

[0054] Water holding capacity = (M2-m / M1-m) × 100%

[0055] Figure 5 The water holding capacity (WHC) of Torreya grandis protein-Potamogeton cyrtonema gel with 0-10% addition of Polygonatum cyrtonema was demonstrated. Figure 2 It can be seen that the gel without the addition of Polygonatum sibiricum exhibits the highest water retention capacity. As the amount of Polygonatum sibiricum added increases, the water retention capacity gradually decreases until it tends to be flat. This indicates that when preparing Torreya grandis protein-Polygonatum sibiricum gel, the addition of Polygonatum sibiricum ultrafine powder reduces the water retention capacity of the gel, which in turn makes Torreya grandis protein-Polygonatum sibiricum gel unable to better retain moisture, hindering the formation of a more dense and orderly three-dimensional network structure. Polygonatum sibiricum ultrafine powder contains a variety of ingredients, including insoluble dietary fiber and other substances. Therefore, the insoluble substances in the Polygonatum sibiricum ultrafine powder prevent the combination of protein and water, destroy the interaction between protein gel molecules, and the formed gel network structure is weak. Although the water retention capacity has decreased, it still remains at around 70%, which also shows that Torreya grandis protein-Polygonatum sibiricum gel is more likely to have water seepage when chewing in the mouth, increasing the humidity and smoothness of the oral cavity, which is beneficial for patients to swallow.

[0056] 3. Determination of the texture characteristics of Torreya grandis protein-Polygonatum cyrtonema gel

[0057] At 25°C, a texture analyzer was used to determine the texture properties of Torreya grandis protein-Polygonatum sibiricum gel with different amounts of Polygonatum sibiricum added. Use an appropriate texture analyzer probe size and place the sample on the texture analyzer table to ensure that the sample acts directly on the center of the sample. Test parameters: pre-test speed 1.0mm / s, test speed 1.0mm / s, post-test speed 1.0mm / s, press depth 10mm, dwell time 5s, trigger force 5g. Use secondary compression mode to record parameters, including hardness, elasticity, viscosity, adhesiveness, and chewiness.

[0058] Table 1 Texture properties of gels prepared in Comparative Example 1 and Examples 1 to 5

[0059]

[0060] Table 1 shows the texture properties of Torreya grandis protein-Potamogeton gel with the addition of Polygonatum ranging from 0 to 10%. In the range of 2 to 10% of Polygonatum, the gel hardness first increased and then decreased, and the gel with 0% Polygonatum addition was between the gel hardness of 8% and 10%. This trend is similar to the G′ change trend of the frequency scan. The addition of 4% and 6% Polygonatum significantly improved the gel performance in terms of hardness. This improvement may be due to the filling effect of Polygonatum in the gel network, which fills the cavities in the gel network and promotes the densification of the gel structure. The increase in hardness brings about an improvement in chewiness, which increases the number of chewing and swallowing time of the gel in the mouth, which may be related to the increase in adhesion. Viscous foods increase the risk of retention in the throat and are not conducive to swallowing. When the addition of Polygonatum was 4%, the viscosity of the gel was significantly reduced, and the elasticity and cohesion also showed consistent results, which made it easy to swallow during oral processing. Gels with lower viscosity (4%) may be more suitable for patients with more severe dysphagia.

[0061] 4. IDDSI Assay

[0062] Fork drip test: Place the gel on the fork and observe the accumulation of gel on the fork and the dripping state between the teeth.

[0063] Fork squeeze test: Cut a gel sample of appropriate size and use the thumb to press the fork on the surface of the gel to observe whether the thumb turns white when pressing.

[0064] Spoon tilt test: Use a smooth spoon to scoop up the gel and observe the state of the gel on the spoon. Then tilt the spoon to the side and observe the state of the sample sliding down and the amount of residue on the spoon after sliding down. Based on the IDDSI standard, the swallowing level of the gel is divided in combination with this experimental phenomenon.

[0065] From the fork drop test results of the IDDSI framework ( Figure 6) It can be seen that the Torreya grandis protein-Polygonatum gel can be accumulated and formed on the fork without dripping from the fork. This shows that the gel belongs to IDDSI solid food level 4-fine mud type and above. In the spoon tilting test, the gel can accumulate on the spoon, indicating that the cohesiveness measured by the texture is sufficient to maintain the shape of the gel on the spoon. After tilting the spoon, the gel with a 10% Polygonatum addition has a lot of residue in the spoon, which requires a lot of tongue strength and easily leads to pharyngeal obstruction, which does not meet the IDDSI standard. However, the gels with 4% and 6% Polygonatum addition have almost no residue on the spoon, and the gels with 0%, 2% and 8% have only a small amount of residue, which is conducive to the safe swallowing of patients with dysphagia. In the fork squeezing test, the gels with 0%, 2% and 8% Polygonatum addition had no obvious indentations after squeezing. When the fork is pressed on the gel with 4% and 6% polygonatum, the thumb will not turn white. After the fork is removed, the gel sample has a clear mark and will not return to its original shape. It can be classified as a Class 4 easy-to-swallow food in IDDSI. The gel with 4% and 6% polygonatum can be moved to the pharynx with only the power of the tongue and chewing, and the swallowing process can be completed safely. It is suitable for patients with moderate / severe dysphagia.

[0066] 5. Chromaticity value determination

[0067] The chromaticity of Torreya grandis protein-Potentano cyrtonema gel was measured at 25°C using a colorimeter. The chromaticity is expressed by L*, a*, and b* values, where L* represents brightness, a* represents red-green value, and b* represents yellow-blue value.

[0068] Table 2 Chroma values ​​of gels prepared in Comparative Example 1 and Examples 1 to 5

[0069]

[0070] Table 2 shows the chromaticity values ​​of Torreya grandis protein-Polygonatum sibiricum gel with the addition of Polygonatum sibiricum ranging from 0 to 10%. When Polygonatum sibiricum was not added, the gel had the highest L* value and a bright white appearance. The increase in the amount of Polygonatum sibiricum decreased the L* value of the gel, and the a* and b* values ​​increased, showing a darker gel. This change was attributed to the uniform distribution of Polygonatum sibiricum in the protein network, which reduced the light scattering effect on the gel surface. The addition of xanthan gum helps to reduce the uneven distribution of pigments and improve the uniformity of the overall color.

[0071] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution, which should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia, characterized in that: The method comprises the following steps: Step 1: remove impurities from the raw material of Polygonatum odoratum, wash it with clean water, sterilize it with ultraviolet light in a dust-free environment, and then dry it; Step 2, the raw material of polygonatum is air flow-pulverized, the pulverizing pressure is 0.57MPa-0.63MPa, the pulverizing temperature is 25-35 degrees, the air jet speed is 800-950 m / s, the feed rate is 60-70 kg / h, the pulverizing time is greater than or equal to 40 minutes, and sieved to obtain superfine polygonatum powder; Step 3, adding Torreya grandis protein powder and Polygonatum sibiricum superfine powder to deionized water, stirring, and dissolving to obtain Torreya grandis protein-Polygonatum sibiricum mixed solution; Step 4, adding xanthan gum to deionized water, stirring, and dissolving to obtain a xanthan gum solution; Step 5, mixing the Torreya grandis protein-Polygonatum mixed solution obtained in step 3 and step 4 with the xanthan gum solution, stirring until the Torreya grandis protein-Polygonatum mixed solution and the xanthan gum solution are evenly mixed to obtain a mixed solution; Step 6: Heat the mixed solution obtained in step 5 in a water bath until it gels, and then cool it to room temperature to obtain Torreya grandis protein-Polygonatum cyrtonema gel.

2. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 3, the mass proportion of Torreya grandis protein powder in the Torreya grandis protein-Polygonatum sibiricum mixed solution is 12.5%.

3. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 3, the mass proportion of the polygonatum superfine powder in the Torreya grandis protein-polygonatum mixed solution is 2-10%.

4. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 3, the stirring is magnetic stirring, and the stirring time is more than 30 minutes.

5. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 4, the mass proportion of xanthan gum in the xanthan gum solution is 1%.

6. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 5, the mass ratio of the Torreya grandis protein-Polygonatum sibiricum mixed solution to the xanthan gum solution is 4:

1.

7. The method for preparing Torreya grandis protein-Polygonatum cyrtonema gel suitable for people with dysphagia according to claim 1, characterized in that: In step 6, the water bath heating temperature is 95°C.

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