Avocado paste suitable for swallowing and application thereof

Abstract

The invention discloses avocado paste suitable for swallowing and application of the avocado paste, and belongs to the technical field of food preparation and processing. Based on high nutritional value and biological activity of avocados and certain viscoelasticity characteristics, the avocados are developed into food for dysphagia. Different protein types are screened and added, the texture, the structure and the IDDSI classification of the avocado puree are improved, and the avocado puree suitable for swallowing is prepared. Compared with conventional fruit puree (starch-based and gum-based fruit puree), the avocado puree prepared by the method is easier to accept in appearance, richer in nutrition, lower in eating burden and higher in safety.

Description

Technical Field

[0001] The invention relates to avocado puree suitable for swallowing and application thereof, belonging to the technical field of food preparation and processing. Background Art

[0002] Swallowing dysfunction has become a problem that cannot be ignored in certain populations. Through fiberoptic endoscopic evaluation experiments on patients with dysphagia, it was found that high-viscosity pureed food can slow down the speed of food push during swallowing, providing more time for the muscles and nervous system to control the swallowing process and epiglottis closure, thereby improving the swallowing safety of liquid push and reducing the risk of aspiration. This confirms that pureed food is a texture-modified food with higher swallowing safety. In the design of dysphagia food, thickeners are usually used to change the texture of food to ensure adequate water and nutrient intake for patients with dysphagia.

[0003] Commercially available thickeners are mainly divided into three categories: starch-based thickeners, gum-based thickeners, and protein-based thickeners. Starch-based thickeners are mainly modified starches prepared by gelatinization, including modified corn starch, cassava starch, etc. However, starch-based thickeners can give food a starchy taste and a turbid appearance, reducing patient acceptance; at the same time, starch is easily hydrolyzed by interacting with amylase in saliva, and the viscosity increases over time. Compared with other thickeners, it has a higher swallowing residue rate, leading to potential risks of aspiration and choking (Food processing and nutrition strategies for improving the health of elderly people with dysphagia: a review of recent developments; DOI: 10.3390 / foods13020215).

[0004] Gum-based thickeners, such as xanthan gum and carrageenan, can make thickened foods have a soft, uniform texture and good taste, and remain stable over time, are not easily affected by amylase, and are not sensitive to environmental conditions. Compared with starch-based thickeners, gum-based thickeners have lower oropharyngeal residues. However, studies have shown (Compositional, structural design and nutritional aspects of texture-modified foods for the elderly; DOI: 10.1016 / j.tifs.2021.12.008) that inhaling liquids thickened with gum-based thickeners can cause more lung damage and have a negative impact on the digestive tract (Thickened liquids using pureed foods for children with dysphagia: iddsi and rheology measurements; DOI: 10.1007 / s00455-021-10308-1).

[0005] Protein thickeners, such as soy protein, pea protein and whey protein (WPI), can form viscous liquids or gels when hydrated due to the amphiphilic and conformational properties of protein molecules. Studies have shown that the use of whey protein and soy protein isolate thickeners can achieve the same viscosity as commercial thickeners; however, the molecular structures of different proteins are different, and the performance of the prepared products varies.

[0006] Avocado (Persea americana Mill.), also known as avocado or avocado, is rich in monounsaturated fatty acids and dietary fiber, and has rich nutrition and biological activity. The bioactive components of avocado include carotenoids, lutein, vitamins, minerals and polyphenols, which have been shown to enhance cognitive function and immune health in the elderly. Unlike the fruits and vegetables currently used to prepare dysphagia foods, avocados, due to their high fat and dietary fiber content, exhibit a network structure different from conventional starch-rich vegetable and fruit purees, resulting in conventional fruit and vegetable preparation methods not being applicable to avocados.

[0007] Therefore, preparing a dysphagia food based on avocado that is safer, has a high protein content, and is more convenient for patients with dysphagia to eat has extremely high practical and economic value. Summary of the invention

[0008] In order to solve the above problems, the present invention develops avocado as a food for dysphagia based on its high nutritional value and biological activity, as well as certain viscoelastic properties. The present invention improves the texture, structure and IDDSI grade of avocado puree by screening and adding different types of proteins, and prepares avocado puree suitable for swallowing.

[0009] The first object of the present invention is to provide a method for preparing avocado puree suitable for swallowing, wherein the avocado puree is mixed and homogenized with a protein aqueous solution to obtain avocado puree suitable for swallowing;

[0010] The aqueous protein solution is a whey protein (WPI) aqueous solution, a micellar casein concentrate (MCC) aqueous solution or a milk protein concentrate (MPC) aqueous solution.

[0011] Preferably, the aqueous protein solution is an aqueous solution of micellar casein concentrate or an aqueous solution of bovine milk protein concentrate;

[0012] More preferably, the aqueous protein solution is an aqueous solution of micellar casein concentrate.

[0013] In one embodiment, micellar casein concentrate is extracted by removing whey protein from milk through membrane separation technology. Different from conventional casein (or sodium caseinate), micellar casein concentrate has a unique micellar structure.

[0014] In one embodiment, the concentration of protein in the aqueous protein solution is 1 to 20% w / w;

[0015] Optionally, the concentration of protein in the aqueous protein solution is 10-20% w / w;

[0016] Preferably, the concentration of protein in the aqueous protein solution is 15-20% w / w.

[0017] In one embodiment, the mass ratio of avocado puree to protein aqueous solution is 1-3:1-3;

[0018] Optionally, the mass ratio of avocado puree to the aqueous protein solution is 1 to 3:1.

[0019] In one embodiment, the homogenization is carried out at 1000-14200 r / min for 5-30 min.

[0020] The second object of the present invention is to provide avocado puree suitable for swallowing prepared by any of the above methods.

[0021] In one embodiment, when the protein content in the avocado puree is higher than 10% NRV, it is a high-protein food; when the protein content in the avocado puree is lower than 10% NRV, it can also be used as a dysphagia food.

[0022] The third object of the present invention is to provide a method for improving the properties of avocado puree, wherein the properties include one or more of food safety (IDDSI test), texture properties, rheological properties, and water holding properties;

[0023] The method comprises: mixing avocado puree with a protein aqueous solution, homogenizing, and obtaining an avocado-based dysphagia food; wherein the protein aqueous solution is a whey protein aqueous solution, a micellar casein concentrate aqueous solution, or a cow's milk protein concentrate aqueous solution.

[0024] In one embodiment, the concentration of protein in the aqueous protein solution is 1-20% w / w.

[0025] In one embodiment, the mass ratio of avocado puree to the aqueous protein solution is 1-3:1-3.

[0026] In one embodiment, the homogenization is carried out at 1000-14200 r / min for 5-30 min.

[0027] A fourth object of the present invention is to provide use of any of the above methods or the above avocado puree suitable for swallowing in preparing food or health products.

[0028] In one embodiment, the food or health care product includes dysphagia food, special dietary food, nutritional supplements, 3D printed customized food, healthy snacks, sports nutrition food, fat-reducing and body-shaping food, elderly food, children's nutrition food and infant food, etc.

[0029] A fifth object of the present invention is to provide a product comprising the above-mentioned avocado puree suitable for swallowing.

[0030] In one embodiment, the products include foods for dysphagia, special dietary foods, nutritional supplements, 3D printed customized foods, healthy snacks, sports nutrition foods, fat-reducing and body-shaping foods, foods for the elderly, children's nutritional foods, and infant supplementary foods, etc.

[0031] In one embodiment, vitamins, minerals, probiotics, prebiotics and other conventional food raw materials may also be added to the product.

[0032] Beneficial effects of the present invention

[0033] The invention screens and adds different types of proteins on the basis of avocado puree, improves the texture, structure and IDDSI grade of avocado puree, and prepares avocado puree suitable for swallowing.

[0034] Specifically:

[0035] (1) The avocado puree prepared by the present invention belongs to IDDSI level 4 (paste) food, has less food swallowing residue, excellent swallowing performance, and is more suitable for people with swallowing disorders;

[0036] (2) The hardness, adhesion and cohesion of the avocado puree PC and PM prepared by the present invention are significantly increased, which can more effectively prevent aspiration and improve safety;

[0037] (3) The avocado puree PC and PM prepared by the present invention have excellent water holding capacity of 99.85% and 99.90% respectively, making the product more stable and easier to swallow;

[0038] (4) Compared with conventional fruit purees (starch-based and gum-based fruit purees), the avocado puree prepared by the present invention has a more acceptable appearance, richer nutrition, lower edible burden, and higher safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 IDDSI classification test results for avocado puree (fork pressure test, fork drop test and spoon tilt test);

[0040] Figure 2 The water relaxation time of avocado puree with different protein additions;

[0041] Figure 3 Full texture analysis of avocado puree with different protein additions;

[0042] Figure 4 Apparent viscosity changes of avocado puree with different types of added protein: (A) flow curve; (B) 50s -1 The apparent viscosity of

[0043] Figure 5 Viscoelastic changes of avocado puree with different added proteins: (A) storage modulus (G′); (B) loss modulus (G″); (C) and damping factor (tanδ);

[0044] Figure 6 The relationship between the average friction coefficient of avocado paste with different types of added protein and the sliding speed;

[0045] Figure 7 The water holding capacity (WHC) of avocado puree with different types of added protein;

[0046] Figure 8 The microstructure of avocado puree with different types of added proteins under SEM observation (100×, 500×, 1000×, 2000×);

[0047] Fig. 9 The rheological behavior test results of P-SC, P-whole milk powder, P-skim milk powder, P-MCC-SC41 and P-MCC-WPI41 are shown;

[0048] Fig.10 These are the IDDSI test results of P-SC, P-whole milk powder, P-skim milk powder, P-MCC-SC41 and P-MCC-WPI41. DETAILED DESCRIPTION

[0049] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0050] The raw materials used in the examples are:

[0051] Avocado (Hass variety), commercially available;

[0052] Mucin from porcine stomach (PGMIII type, 0.5% to 1.5% sialic acid conjugated) was purchased from Sigma-Aldrich;

[0053] PDMS, Sylgard 184, was purchased from Dow Corning, USA;

[0054] Whey protein WPI 90 (protein 90.28%, lactose 0.00%, ash 2.42%, moisture 4.35%, fat 0.86%), purchased from Fonterra Limited, New Zealand;

[0055] Micellar casein concentrate MCC (protein 91.81%, carbohydrate 0.00%, ash 6.46%, moisture 5.76%, fat 1.64%) was purchased from Naipulile Food Co., Ltd.;

[0056] Milk protein concentrate MPC 485 (protein 85.92%, lactose 5.72%, fat 1.63%) was purchased from Fonterra Limited, New Zealand;

[0057] Other analytical grade chemicals were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0058] Test Method

[0059] 1. IDDSI detection method:

[0060] To ensure that the prepared puree is suitable for people with dysphagia, the International Dysphagia Diet Standardization Initiative (IDDSI framework) was followed and avocado puree was subjected to gravity flow test, spoon tilt test, fork drop test and fork pressure test using IDDSI test methods, and the puree samples were expected to be in the range of 0 to 4.

[0061] Through the gravity flow test, the samples are divided into 0 to 3 levels according to the remaining sample volume in the syringe; through the fork drop test, fork pressure test and spoon tilt test, the samples are divided into 3 to 4 levels. The spoon tilt test mainly tests the adhesion of food. IDDSI shows that foods with greater adhesion will not be suitable for recommendation to the target population. Through the fork drop test, food can be divided into 3 to 5 levels. For level 3 food, it can slowly drip through the gap of the fork. For level 4 food, it may accumulate on the fork, or a small amount will flow out from the gap between the forks to form a tail, but it should not flow out or drip continuously. For level 5 food, it will accumulate on the fork, and it will not easily or completely pass through the gap of the fork, and it will not form a tail.

[0062] 2. Low-field NMR analysis:

[0063] The moisture distribution of avocado puree is closely related to its structure and rheological properties. A low-field nuclear magnetic resonance imaging analyzer was used to measure the relaxation time (T2). A 5g sample was wrapped with a layer of plastic wrap and placed in a glass tube with a diameter of 25mm, which was then placed in the NMR analyzer. The Carr-Purcell-Meiboom-Gill (CPMG) sequence was selected to measure the sample. The parameters were set as follows: waiting time (TW) = 2000ms, echo time (TE) = 0.25ms, number of echoes (NECH) = 18000, and number of scans (NS) = 8. After signal acquisition, the transverse relaxation time was inverted using MultiExp Inv Analysis software. Each group of experiments was repeated three times, and the experimental curve was drawn using the average value.

[0064] 3. Texture determination

[0065] At ambient temperature, the texture of the fruit puree was measured using a physical property analyzer to simulate the oral processing process. The avocado puree samples to be tested were mixed with 0%, 10%, 15%, and 20% artificial saliva, and 40g of the mixed samples were placed in a 100mL beaker of the same specifications. The P25 probe was pressed down into the avocado puree with a trigger force of 5g. The speed before, during, and after the test was 3mm / s, and the compression deformation was 33.3%.

[0066] The level of artificial saliva addition was determined based on previous studies on stimulated saliva flow rate, oral residence time of fruit puree, and saliva incorporation. Compared with liquid foods such as liquid beverages, semisolid foods such as fruit puree have a longer oral residence time due to the formation of a bolus in the mouth. The oral processing time of 7g of fruit puree is about 21s, and the stimulated saliva secretion rate is 0.3-7mL per minute. Therefore, the saliva addition levels were determined to be 10%, 15%, and 20%.

[0067] Artificial saliva formula: sodium chloride 0.43g / L, sodium bicarbonate 0.21g / L, potassium chloride 0.75g / L, calcium chloride dihydrate 0.22g / L, sodium dihydrogen phosphate monohydrate 0.91g / L, porcine gastric mucin type III 2.7g / L.

[0068] 4. Rheological test

[0069] The rheological measurements of avocado puree were performed using an MCR 92 rotational rheometer, with a PP25 parallel plate (25 mm diameter) and a test spacing of 1000 μm. The sample was loaded on the rheometer platform, and a small amount of silicone oil was added to the outer ring after scraping to avoid water loss. The equilibrium time before each test was set to 2 min to achieve a stable state to reduce experimental errors caused by unstable sample structure.

[0070] (1) Viscosity test

[0071] The shear rate is 0.1~100s -1 Continuous shear test and record the corresponding viscosity changes. Comparison shear rate is 50s -1 The apparent viscosity value at , which is a well-established representative shear rate for swallowing. At least three measurements were performed for each sample.

[0072] (2) Viscoelasticity test

[0073] The linear viscoelastic region of the avocado puree was determined by amplitude sweep (0.01% to 100% strain, 1 Hz) to ensure that all measurements were made within the defined LVR. The value at which the G′ value deviated by 5% from the plateau value was considered the limit of the LVR. This point was the yield point of the sample, G′ LVR is the storage modulus of the yield point. In the LVR, the sample is in a gel state. As the amplitude gradually increases, an intersection appears between G′ and G″, and then G″>G′, and the sample exhibits a flow state. Therefore, the intersection of G′ and G″, that is, the point where G″=G′, is called the flow point. The dynamic viscoelasticity was measured by performing a small oscillation frequency scan of 10 to 0.1 Hz at a constant strain of 0.1% in the LVR, and the storage modulus (G′, Pa), loss modulus (G″, Pa) and loss tangent (tanδ, G″ / G′, dimensionless) were recorded. Each sample was measured at least three times.

[0074] 5. Friction behavior test

[0075] (1) Friction pair preparation

[0076] PDMS is a commonly used material for simulating oral soft tissue. Soft contact friction pairs (soft balls and soft disks) were prepared using PDMS and plastic ball molds and disk molds. The diameter of the ball was 9.56 mm, the diameter of the PDMS disk was 50 mm, and the thickness was 3 mm.

[0077] According to the materials provided by the supplier, the PDMS base and the curing agent were mixed in a ratio of 10:1. After mixing, the curing agent was evenly dispersed by ultrasonic treatment for 3 minutes, and then placed in a vacuum drying oven for negative pressure defoaming. After the bubbles were completely eliminated, they were poured into the ball and disk mold. The mold was heated at 70°C for 5 hours and then naturally cooled for 12 hours to obtain the required PDMS balls and disks. Before use, a hole with a diameter of 2 mm was drilled in the center of the PDMS disk, and the PDMS balls and disks were ultrasonically cleaned in anhydrous ethanol and then dried.

[0078] (2) Oral tribology test

[0079] The avocado puree sample was used to analyze the oral friction characteristics using a friction and wear tester. The avocado puree sample to be tested was mixed with 10% artificial saliva, poured into a liquid pool and immersed in the PDMS ball disk. During the test, the PDMS ball and the PDMS disk were in contact under load, with the ball position fixed and the PDMS disk rotating at a constant speed at different speeds, causing relative sliding of the friction pair.

[0080] It is reported that the force range in oral processing is 0.01~10N, and the typical value of normal force in food tribology testing is 1~3N. Therefore, the load is set to 3N. Considering that the sliding speed of the tongue during swallowing is within 200mm / s, the sliding speed is set to 1~250mm / s, the real-time friction coefficient is recorded, and the average friction coefficient is calculated using the supporting software.

[0081] 6. Water holding capacity determination

[0082] Transfer 20±0.2g of puree sample to a weighed centrifuge tube, record the empty tube mass as W1, record the puree sample mass as W2, and then centrifuge at 8000×g for 15min at 4℃. Remove the supernatant and weigh it, and get the mass of the sample in the centrifuge tube after centrifugation, record it as W3. Calculate as follows.

[0083]

[0084] 7. Scanning electron microscopy observation

[0085] The prepared fruit puree samples were frozen in liquid nitrogen and then freeze-dried. The freeze-dried samples were sliced ​​and fixed, and then coated with a 15nm gold-palladium layer using a cathode coating instrument. The network structure of the freeze-dried samples was then observed using a scanning electron microscope (SEM) at a voltage of 15.0 kV.

[0086] Example 1

[0087] To prepare an avocado-based dysphagia food, follow these steps:

[0088] The avocados were peeled, pitted, and cut into pieces, and avocado puree was prepared using a mud press; micellar casein concentrate (MCC) was dissolved in water (20% w / w), and stirred at 50° C. for 2 hours to obtain an MCC solution;

[0089] Avocado puree and MCC solution were mixed in a mass ratio of 1:1 and homogenized using a food processor at 14200 r / min for 5 min to prepare an avocado-based dysphagia food named PC.

[0090] Example 2

[0091] On the basis of Example 1, MCC was replaced by WPI, and the remaining steps were consistent with Example 1, and the prepared avocado-based dysphagia food was named PW.

[0092] Example 3

[0093] On the basis of Example 1, MCC was replaced by MPC, and the remaining steps were consistent with Example 1, and the prepared avocado-based dysphagia food was named PM.

[0094] Comparative Example 1

[0095] On the basis of Example 1, MCC was replaced by water, and the remaining steps were consistent with Example 1 to prepare an avocado-based dysphagia food, which was named P.

[0096] Example 4

[0097] The properties of the avocado-based dysphagia foods prepared in Examples 1 to 3 and Comparative Example 1 were tested, and the results were as follows:

[0098] 1. IDDSI classification results

[0099] The IDDSI classification results of avocado-based dysphagia foods are as follows: Figure 1 As shown, the results show that the avocado-based dysphagia foods prepared in Examples 1 to 3 and Comparative Example 1 all leave obvious fork marks on the surface in the fork pressure test, and the pressed samples remain intact without breaking into pieces; in the fork drop test, they can all be stacked on the fork and will not flow down from the gap between the forks; in the spoon tilt test, they all have sufficient cohesion to maintain their shape on the spoon; when the spoon is tilted, they can slide down in a mass, and only a small amount of food residue is observed. This shows that all samples belong to IDDSI Level 4 (paste) foods. Among them, the residues of PW, PC, and PM on the spoon are all less than sample P, indicating that samples PW, PC, and PM have less food residue during swallowing and better swallowing performance.

[0100] Results of water status in avocado-based dysphagia foods Figure 2The results showed that the protein formed a more uniform and dense network structure with the fiber and lipids in the puree, captured more water that was not easy to flow, increased the cohesion of the puree, improved the texture properties of the puree, made the food bolus tighter during swallowing, and avoided the food bolus from being broken into fragments during swallowing, making it more suitable for people with dysphagia.

[0101] 2. Texture characteristics

[0102] Results of the hardness, cohesiveness, adhesion, and elasticity indexes of avocado-based dysphagia foods are as follows Figure 3 The results showed that there was no significant difference between the avocado puree (PW) with the addition of WPI and the original puree (P); however, the hardness, adhesion and cohesion of the avocado puree samples with the addition of MCC (PC) and MPC (PM) were significantly increased, and the higher cohesion helped to form a coherent food bolus, which could more effectively prevent aspiration.

[0103] 3. Rheological properties

[0104] Avocado-based dysphagia foods in 0.1-100s -1 The apparent viscosity change under shear rate is shown in Figure 4 As shown in the figure, the viscosity of all samples decreased with the increase of shear rate, showing shear-thinning pseudoplastic behavior. Among them, the viscosity of PC and PM samples increased significantly compared with PW. The higher viscosity helps to prolong the swallowing time of the fruit puree bolus in the mouth and reduce the risk of aspiration in patients with dysphagia.

[0105] The rheological point and yield point of each sample were determined by amplitude sweep experiment (as shown in Table 1). PW and P have similar yield point, flow point and G′ LVR , indicating that the two samples have similar puree structures. PC and PM have higher G′ LVR The value indicates that the sample has stronger rigidity and a denser structure. The increase in yield point and flow point may be due to the formation of a stable network structure between MCC and MPC and the puree, which improves the cohesion of the puree and enables the puree to maintain structural integrity under greater stress and reduce structural decomposition. This characteristic is conducive to reducing the risk of structural rupture of the puree bolus when swallowed in the mouth, making swallowing safer.

[0106] Table 1 Yield point and flow point of different avocado-based dysphagia foods

[0107]

[0108] Frequency sweeps were performed on avocado-based dysphagia foods in the linear viscoelastic region. The frequency sweep curves of storage modulus (G′), loss modulus (G″) and damping factor (tanδ) are shown in Figure 2. Figure 5As shown. The results show that within the measurement range, the storage modulus G' is higher than the loss modulus G". With the increase of frequency, the G" of the sample increases slightly, showing a weak dependence on frequency; the tanδ values ​​of all samples increase with the increase of frequency, which means that the proportion of viscous components increases, but overall it remains between 0.1 and 0.5, with weak gel-like properties. The tanδ value in the range of 0.1 to 1 has been suggested as a rheological standard for safe swallowing foods for dysphagia, and therefore the avocado-based dysphagia foods of Examples 1 to 3 and Comparative Example 1 are all suitable as safe swallowing foods.

[0109] 4. Oral friction behavior

[0110] With the development of oral processing research, tribology has become an important tool for analyzing the oral processing of food. "Ease of swallowing" in food texture sensory evaluation is a commonly used attribute, which depends on the lubrication of the food bolus. The average friction coefficient of different avocado-based dysphagia foods varies with the sliding speed. Figure 6 shown.

[0111] The results show that the avocado puree sample PW with only WPI added has the best lubrication performance. However, the friction coefficient of the avocado puree sample PM with MPC added is slightly higher than that of the avocado puree sample PC with only MCC added during the mixing stage, that is, the lubrication performance of PM is slightly inferior to that of PC.

[0112] Considering that the MPC in PM is a mixture of WPI and MCC, and only MCC is added to the PC sample, PM can be regarded as 20% of the MCC in the PC sample replaced by 20% WPI. In theory, the addition of WPI should improve the lubrication effect of the sample, that is, reduce the friction coefficient of the PM sample. However, the experimental results show that the presence of WPI slightly increases the friction coefficient of the PM sample, that is, WPI has a certain negative impact on the lubrication effect of the PM sample. This may be because when WPI and MCC coexist, WPI first adsorbs on the surface of the ball disc to form a layer of protein film, which changes the hydrophobicity of the surface, thereby reducing the affinity of the ball disc surface to the MCC particles, which in turn leads to a decrease in the lubrication ability of the MCC particles on the ball disc surface.

[0113] 5. Water holding performance

[0114] Water holding capacity can reflect the stability of the sample. Good water holding capacity can make food easier to swallow in the mouth. The water holding capacity results of different avocado-based dysphagia foods are as follows: Figure 7As shown in the figure, the addition of protein significantly improved the water holding capacity of the fruit puree. The water holding capacity of the PW sample was 74.18%, but the water holding capacity of PC and PM were 99.85% and 99.90%, respectively, close to 100%. This is due to the difference in the properties of the protein itself. The network structure formed by the protein and the fruit puree is different, resulting in different water holding capacity.

[0115] SEM observation results of different avocado-based dysphagia foods Figure 8 As shown. The results show that sample P and sample PW with added WPI have similar flaky structures, both of which are interwoven thin chain structures with weak structures, which may be the reason why samples P and PW have lower hardness and water holding capacity. The difference between the two is that the flaky structure of sample PW is more ordered, and no obvious oil droplet particles are observed on its surface. This is because the WPI molecules are effectively adsorbed on the surface of the oil droplets and form a continuous network structure with the fruit puree. However, there are fewer WPIs involved in the formation of the network structure. In addition, more weak interactions are not conducive to the formation of a continuous network, resulting in more broken thin chain structures between flaky layers. Despite this, the more ordered structure still helps sample PW to be superior to sample P in terms of hardness and water holding capacity.

[0116] Since MCC is cross-linked through interaction, the cross-linking degree between the sheet structures of PC and PM in the sample increases significantly, presenting a shingle-shaped structure and building a more complete three-dimensional network. This dense network structure has higher continuity and uniformity, and can effectively keep water in the network, thereby improving the cohesion and water holding capacity of the puree sample. This stable structure also makes the sample safer during swallowing.

[0117] Example 5

[0118] On the basis of Example 1, the mass ratio of avocado puree to MCC solution was changed to 5:4, 5:3 and 2:1, and the remaining steps were consistent with Example 1. The prepared avocado-based dysphagia foods were named P-M54, P-M53 and P-M21.

[0119] The results showed that as the content of avocado puree increased, swallowing safety increased further. However, according to the provisions of GB 28050-2011 "National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods", solid foods can only be declared as high-protein foods when their protein content is ≥20% NRV and liquid foods ≥10% NRV.

[0120] That is to say, the product can be claimed to be "high protein" or "rich in protein" when it is ≥12g / 100g (solid) or ≥6g / 100ml (liquid). Since avocado itself contains 2% protein, it is necessary to supplement 10% protein before it can be claimed to be an avocado-based high-protein food. In the industry, 20% of MCC is a more suitable high concentration ratio, so it is preferred to mix it with avocado puree in a 1:1 ratio as an avocado-based high-protein food; and the mass ratio of avocado puree to MCC solution is 5:4, 5:3 and 2:1, which can also be used as a conventional avocado-based dysphagia food.

[0121] Comparative Example 2

[0122] On the basis of Example 1, MCC was replaced by sodium caseinate (SC), whole milk powder, skim milk powder and milk protein mixture (MCC and SC, mixed in a mass ratio of 4:1; MCC and WPI, mixed in a mass ratio of 4:1), and the remaining steps were consistent with Example 1. The prepared avocado-based dysphagia foods were named P-SC, P-whole milk powder, P-skim milk powder, P-MCC-SC41 and P-MCC-WPI41, respectively.

[0123] The results showed that the rheological behavior of purees enhanced with sodium caseinate, whole milk powder and skim milk powder (e.g. Fig. 9 as shown) and IDDSI test (as Fig.10 The performance of the puree was very similar to that of the original puree. Although the puree enhanced with the milk protein mixture was improved, it was not as good as the puree enhanced with MCC alone.

[0124] Casein has four different monomer components: αs1-casein (αs1-CN), αs2-casein (αs2-CN), β-casein (β-CN) and κ-casein (κ-CN). In order to prevent calcium phosphate precipitation, calcium-sensitive caseins (αs1-, αs2- and β-casein) will fix amorphous calcium phosphate (ACP) nanoclusters to form a complex hierarchical assembly called casein micelles. Highly hydrated casein micelles are food colloids with a porous structure, with many water-filled cavities and channels, a polydisperse size distribution of 40%, and an average diameter of 100 to 200 nm.

[0125] Sodium caseinate is obtained by adjusting the pH to neutral after precipitation of casein micelles in milk under acidified conditions of pH 4.6 to redissolve them. Among them, the content of phosphate groups in αs1-casein, αs2-casein and β-casein is very high, and they are unevenly clustered in their sequences, and contain a large number of non-polar (hydrophobic) groups and abundant proline residues. Therefore, sodium caseinate is a disordered linear structure, similar to a block copolymer. It can be seen that sodium caseinate and casein micelles are completely different structures in the aqueous phase. Because of the different structures of micellar casein and sodium caseinate, the avocado puree prepared based on micellar casein and sodium caseinate has a huge difference in effect.

[0126] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing avocado puree suitable for swallowing, characterized in that: Mixing and homogenizing the avocado puree with the protein aqueous solution to obtain avocado puree suitable for swallowing; The protein aqueous solution is a whey protein aqueous solution, a micellar casein concentrate aqueous solution or a bovine milk protein concentrate aqueous solution.

2. The method according to claim 1, characterized in that The protein concentration in the aqueous protein solution is 1 to 20% w / w.

3. The method according to claim 1, characterized in that The mass ratio of avocado puree to protein aqueous solution is 1-3:1-3.

4. The method according to claim 1, characterized in that: The homogenization speed is 1000-14200 r / min for 5-30 min.

5. Avocado puree suitable for swallowing prepared by the method according to any one of claims 1 to 4.

6. A method for improving the performance of avocado puree, characterized in that: The properties include one or more of food safety, texture properties, rheological properties, and water holding properties; The method comprises: mixing avocado puree with a protein aqueous solution, and homogenizing to obtain avocado puree; wherein the protein aqueous solution is a whey protein aqueous solution, a micellar casein concentrate aqueous solution, or a bovine milk protein concentrate aqueous solution; Optionally, the concentration of protein in the aqueous protein solution is 1 to 20% w / w; Optionally, the mass ratio of avocado puree to protein aqueous solution is 1-3:1-3; Optionally, the homogenization is performed at 1000-14200 r / min for 5-30 min.

7. Use of the method according to any one of claims 1 to 4, the avocado puree suitable for swallowing according to claim 5, or the method according to claim 6 in preparing food or health products.

8. The use according to claim 7, characterized in that: The foods or health products include foods for dysphagia, special dietary foods, nutritional supplements, 3D printed customized foods, healthy snacks, sports nutrition foods, fat-reducing and body-shaping foods, foods for the elderly, children's nutritional foods, and infant supplementary foods.

9. A product, characterized in that The product contains the avocado puree suitable for swallowing as claimed in claim 5.

10. The product according to claim 9, characterized in that The products include foods for dysphagia, special dietary foods, nutritional supplements, 3D printed customized foods, healthy snacks, sports nutrition foods, fat-reducing and body-shaping foods, foods for the elderly, children's nutritional foods and infant foods.

Images