Thickening assembly suitable for dysphagia and preparation method thereof

Abstract

The invention relates to a thickening assembly suitable for dysphagia and a preparation method of the thickening assembly. The thickening assembly comprises the following components in percentage by mass: 40-70% of maltodextrin, 18-40% of pectin, 1-8% of xanthan gum and 5-18% of galactomannan. The preparation method of the thickening assembly comprises the following steps: S1, mixing pectin and galactomannan to obtain a mixed assembly A; s2, xanthan gum and maltodextrin are mixed, and a mixed assembly B is obtained; s3, adding the mixing component A into purified water, and stirring for 1-2 hours for dissolving; s4, adding the mixing component B into the purified water, and stirring for 1-2 hours to dissolve; s5, adding the mixing component A into the mixing component B, and uniformly stirring to obtain a mixing component C; and S6, the mixing assembly C is dried. The thickening component endows food with sticky, moist and appropriate taste, and has the effects of emulsifying, stabilizing and enabling the food to be in a suspended state.

Description

Technical Field

[0001] The present invention relates to the field of special medical foods, and particularly to a thickening component suitable for dysphagia and a preparation method thereof. Background Art

[0002] Dysphagia is a difficulty in eating due to impaired functions of the mandible, lips, tongue, soft palate, pharynx, esophageal sphincter or esophagus, which cannot safely and effectively deliver food from the mouth to the stomach to obtain sufficient nutrition and moisture. Dysphagia is a common clinical symptom. The risk factors for dysphagia are divided into two categories. The first category is disease factors, including central nervous system diseases, cranial nerve lesions, neuromuscular junction diseases, muscle diseases, oropharyngeal organic lesions, digestive system diseases, respiratory system diseases, etc., all of which can cause dysphagia; while the second category is a series of degenerative changes related to aging, such as decreased tongue muscle strength and decreased esophageal sphincter function.

[0003] The application of the thickening component is to adjust the texture of food by using a compensatory method. In the dietary care of patients with dysphagia, using thickeners to change the texture of food and increase the viscosity of fluid foods and reduce their fluidity is a method to extend the swallowing time of fluid foods and reduce the risk of swallowing safety.

[0004] Existing swallowing components often have too low viscosity and poor dispersion and mixing effects after being mixed with food, resulting in not only failing to achieve an ideal thickening and swallowing assistance effect, but sometimes even exacerbating dysphagia due to problems such as being too thin, caking, and agglomerating. Summary of the Invention

[0005] In order to solve the above problems, the present invention provides a thickening component suitable for dysphagia and a preparation method thereof. The obtained thickening component has strong stability, is suitable for various foods, and can delay the activation time of the airway protection mechanism when patients with dysphagia and / or at risk of aspiration eat, preventing or reducing the occurrence of aspiration.

[0006] The technical solution adopted by the present invention is as follows:

[0007] In a first aspect, a thickening component suitable for dysphagia includes the following components:

[0008] 40 - 70% of maltodextrin, 18 - 40% of pectin, 1 - 8% of xanthan gum, and 5 - 18% of galactomannan.

[0009] In a possible implementation, the pectin is at least one of low-ester pectin and high-ester pectin.

[0010] In the above possible implementation, further, the thickening component includes the following components in mass percentage:

[0011] 40 - 70% maltodextrin, 13 - 30% low-ester pectin, 4 - 10% high-ester pectin, 1 - 8% xanthan gum, 5 - 18% galactomannan.

[0012] Further, the addition ratio of the low-ester pectin to the high-ester pectin is 3:1.

[0013] In a possible implementation, the thickening component is a powder.

[0014] In a second aspect, the present application provides a preparation method of a thickening component, including the following steps:

[0015] S1. Mix pectin and galactomannan to obtain a mixed component A;

[0016] S2. Mix xanthan gum and maltodextrin to obtain a mixed component B;

[0017] S3. Add the mixed component A to purified water and stir for 1 - 2 hours to dissolve;

[0018] S4. Add the mixed component B to purified water and stir for 1 - 2 hours to dissolve;

[0019] S5. Add the mixed component A to the mixed component B and stir evenly to obtain a mixed component C;

[0020] S6. Dry the mixed component C to obtain the thickening component.

[0021] In a possible implementation, drying the mixed component C in S6 specifically includes the following operations:

[0022] S6a. Place the mixed component C in a circular freeze-drying container, level it to a thickness of 5 - 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0023] S6b. Grind the vacuum freeze-dried mixed component C into powder to obtain the thickening component.

[0024] In the above possible implementation, further, the parameters of vacuum freeze-drying in S6 are:

[0025] In the pre-freezing stage, the set temperature is -50 - 10°C, the set time is 1 - 10 min, and the duration is 60 - 300 min;

[0026] In the sublimation stage, the set temperature is -30 - -5°C, the set time is 10 - 60 min, the duration is 60 - 300 min, and the vacuum degree is 0 - 0.6 mbar;

[0027] The set temperature in the analytical drying stage is 10 - 50°C, the set time is 100 - 200 min, the duration is 100 - 320 min, and the vacuum degree is 0 - 0.6 mbar.

[0028] In a possible implementation, the purified water in S3 is 5 - 10 times the mass of the mixing component A, and the water temperature is 50 - 85°C.

[0029] In a possible implementation, the purified water in S4 is 2 - 5 times the mass of the mixing component B, and the water temperature is 40 - 70°C.

[0030] The above technical solution provided by this application has at least the following technical effects:

[0031] (1) The thickening component of the present invention selects the gum-based thickeners pectin and xanthan gum. Compared with starch-based thickeners, the present invention has better anti-enzymatic hydrolysis effect on amylase and good product stability. On this basis, combined with the thickener pectin composed of high-ester pectin and low-ester pectin, while further generating electrostatic repulsion and steric hindrance, it can chelate with calcium, magnesium and other ions in the product. Therefore, this product has a stable thickening effect on both ordinary foods and nutritional foods containing divalent cations.

[0032] (2) The present invention produces a synergistic effect through the compounding of pectin and xanthan gum. The prepared product is less affected by factors such as temperature, acid, salt, and storage time, and can maintain a stable state during use. When added to fluid foods for use, it can increase the viscosity of the fluid foods or form a gel, thereby changing the physical properties of the foods, endowing the foods with a moist and suitable taste, and simultaneously having the functions of emulsification, stabilization or making them present a suspended state. When patients with swallowing disorders or (and) at risk of aspiration eat, it can delay the activation time of the airway protection mechanism and prevent or reduce the occurrence of aspiration.

[0033] (3) By adding pectin and galactomannan, the present invention introduces a large amount of water-soluble dietary fiber, which cannot be absorbed by the intestine, can maintain normal intestinal function, promote the proliferation of Bifidobacterium in the small intestine, and prevent constipation, colon cancer, cardiovascular diseases and reduce blood pressure and blood sugar.

[0034] (4) After vacuum freeze-drying, the product of the present invention can form a porous internal structure for transportation. Therefore, it can absorb water and dissolve faster during use, and has good reconstitution performance. Specific Embodiments

[0035] Next, the technical solution of the present invention will be described more clearly and completely in an exemplary manner in combination with the embodiments of the present invention.

[0036] Example 1

[0037] In this embodiment, raw materials with the mass ratios described in the following formula are used to prepare a thickening component suitable for dysphagia:

[0038] 70 g of maltodextrin, 13 g of low-ester pectin, 4 g of high-ester pectin, 8 g of xanthan gum, and 5 g of galactomannan.

[0039] The preparation method of the above thickening component includes the following steps:

[0040] S1. Mix low-ester pectin, high-ester pectin, and galactomannan to obtain a mixed component A;

[0041] S2. Mix xanthan gum and maltodextrin to obtain a mixed component B;

[0042] S3. Add the mixed component A to 2 times of purified water and stir for 1 hour to dissolve;

[0043] S4. Add the mixed component B to 2 times of purified water and stir for 1 hour to dissolve;

[0044] S5. Add the mixed component A to the mixed component B and stir evenly to obtain a mixed component C.

[0045] S6a. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0046] S6b. After vacuum freeze-drying, grind the mixed component C into powder to obtain the thickening component suitable for dysphagia.

[0047] The parameters of vacuum freeze-drying in the preparation method S6a of this embodiment are as follows: the set temperature in the pre-freezing stage is -30 °C, the set time is 10 min, and the duration is 100 min; the set temperature in the sublimation stage is -10 °C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; the set temperature in the analytical drying stage is 10 °C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0048] In the product formula of the thickening component of this embodiment:

[0049] Pectin is a macromolecular polysaccharide formed by the polymerization of D-galacturonic acid residues connected by α(1→4) glycosidic bonds, and is mainly extracted from the cell walls of plants such as citrus peel, apple pomace, and sugar beet tubers. According to the degree of esterification, it can be divided into high-ester pectin and low-ester pectin. The thickening mechanism of high-ester pectin: mainly through electrostatic repulsion, steric hindrance, and free pectin to increase the viscosity of the solution and form a weak gel system, thereby increasing the viscosity of the system to be thickened. The thickening mechanism of low-ester pectin: utilize the carboxyl groups dissociated from the galacturonic acid residues in pectin to combine with divalent cations in food to form ionic bonds, and carry out bridging, thereby changing the texture of food;

[0050] Pectin is a water-soluble dietary fiber. Dietary fiber mostly exists in polysaccharide substances in plants, which cannot be digested and absorbed by the human small intestine, and is an edible carbohydrate and its analogues that can be completely or partially fermented in the large intestine, and is called the "seventh major nutrient". Dietary fiber helps to maintain normal intestinal function;

[0051] Xanthan gum is an extracellular microbial polysaccharide produced by the fermentation of sugars by Xanthomonas campestris. Xanthan gum belongs to a gum-based thickener. When dissolved, the hydroxyl groups combine with water to form a network structure, increasing the viscosity of the liquid, and can reach a relatively high viscosity even in an aqueous solution with a low concentration; at the same time, due to its stable double helix structure, xanthan gum is given extremely strong antioxidant and anti-enzymatic hydrolysis abilities;

[0052] Galactomannan is a polysaccharide containing a mannose backbone and galactose side groups, which is soluble in water, the aqueous solution is transparent, neutral and has a very low viscosity, and belongs to soluble dietary fiber. It has a variety of physiological functions, can promote the proliferation of Bifidobacterium in the small intestine, prevent constipation, colon cancer, cardiovascular diseases and reduce blood pressure and blood sugar;

[0053] Maltodextrin is a starch hydrolysis product with a DE value less than 20, and is a nutritious polysaccharide without any taste, which has the functions of promoting product forming and well adjusting the product tissue structure.

[0054] The thickening component provided in this example uses maltodextrin as the carbohydrate source, pectin and xanthan gum as thickeners, and adds dietary fiber galactomannan to prepare a freeze-dried tablet of the thickening component, which meets the standard of GB 29922 "National Food Safety Standard General Rules for Formula Foods for Special Medical Purposes". The formula of the thickening component provided in this example is simple. When the tablet is added to food, it does not cause obvious changes to the energy and nutrient ratio of the nutritional food when thickening other foods. And the thickening component provided in this example is a freeze-dried product, which is porous, easy to reconstitute, has good stability, and can be applied to the thickening of various dosage forms of food.

[0055] Example 2

[0056] This embodiment uses raw materials with the mass ratios described in the following formula to prepare a thickening component suitable for dysphagia:

[0057] 40 g of maltodextrin, 30 g of low-ester pectin, 10 g of high-ester pectin, 1 g of xanthan gum, and 18 g of galactomannan.

[0058] The preparation method of the above thickening component specifically includes the following steps:

[0059] S1. Mix low-ester pectin, high-ester pectin, and galactomannan to obtain a mixed component A;

[0060] S2. Mix xanthan gum and maltodextrin to obtain a mixed component B;

[0061] S3. Add the mixed component A to 5 times the purified water and stir for 2 hours to dissolve;

[0062] S4. Add the mixed component B to 5 times the purified water and stir for 2 hours to dissolve;

[0063] S5. Add the mixed component A to the mixed component B and stir evenly to obtain a mixed component C.

[0064] S6a. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0065] S6b. After vacuum freeze-drying, grind the mixed component C into powder to obtain the thickening component suitable for dysphagia.

[0066] The parameters of vacuum freeze-drying in the preparation method S6a of this embodiment are as follows: the set temperature in the pre-freezing stage is -30°C, the set time is 10 min, and the duration is 100 min; the set temperature in the sublimation stage is -10°C, the set time is 10 min, and the duration is 100 min, and the vacuum degree is 0.6 mbar; the set temperature in the analytical drying stage is 10°C, the set time is 100 min, and the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0067] Example 3

[0068] This embodiment uses raw materials with the mass ratios described in the following formula to prepare a thickening component suitable for dysphagia:

[0069] 53 g of maltodextrin, 21 g of low-ester pectin, 7 g of high-ester pectin, 2 g of xanthan gum, and 16 g of galactomannan.

[0070] The preparation method of the above thickening component specifically includes the following steps:

[0071] S1. Mix low-ester pectin, high-ester pectin and galactomannan to obtain mixed component A;

[0072] S2. Mix xanthan gum and maltodextrin to obtain mixed component B;

[0073] S3. Add mixed component A to 4 times of purified water and stir for 2 hours to dissolve;

[0074] S4. Add mixed component B to 3 times of purified water and stir for 2 hours to dissolve;

[0075] S5. Add mixed component A to mixed component B and stir evenly to obtain mixed component C.

[0076] S6a. Place mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0077] S6b. After vacuum freeze-drying, grind mixed component C into powder by a grinder to obtain the thickening component suitable for dysphagia.

[0078] The parameters of vacuum freeze-drying in the preparation method S6a of this example are: in the pre-freezing stage, the set temperature is -30°C, the set time is 10 min, and the duration is 100 min; in the sublimation stage, the set temperature is -10°C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; in the analytical drying stage, the set temperature is 10°C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0079] Example 4

[0080] This example uses raw materials with the mass ratio described in the following formula to prepare a thickening component suitable for dysphagia:

[0081] 58 g of maltodextrin, 19 g of low-ester pectin, 6 g of high-ester pectin, 4 g of xanthan gum, 13 g of galactomannan.

[0082] The preparation method of the above thickening component specifically includes the following steps:

[0083] S1. Mix low-ester pectin, high-ester pectin and galactomannan to obtain mixed component A;

[0084] S2. Mix xanthan gum and maltodextrin to obtain mixed component B;

[0085] S3. Add mixed component A to 3 times of purified water and stir for 2 hours to dissolve;

[0086] S4. Add mixed component B to 3 times of purified water and stir for 2 hours to dissolve;

[0087] S5. Add the mixed component A to the mixed component B and stir evenly to obtain the mixed component C.

[0088] S6a. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying.

[0089] S6b. After vacuum freeze-drying, grind the mixed component C into powder to obtain the thickening component suitable for dysphagia.

[0090] In this embodiment, the parameters of vacuum freeze-drying in S6 are as follows: the set temperature in the pre-freezing stage is -30°C, the set time is 10 min, and the duration is 100 min; the set temperature in the sublimation stage is -10°C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; the set temperature in the analytical drying stage is 10°C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0091] Comparative Example 1

[0092] Using the raw materials with the following mass ratio of the formula, a thickening component is prepared:

[0093] Maltodextrin 66 g, high-ester pectin 20 g, xanthan gum 8 g, galactomannan 7 g.

[0094] The preparation method of the above thickening component is as follows:

[0095] S1. Mix high-ester pectin and galactomannan to obtain the mixed component A.

[0096] S2. Mix xanthan gum and maltodextrin to obtain the mixed component B.

[0097] S3. Add the mixed component A to 2 times of purified water and stir for 1 hour to dissolve.

[0098] S4. Add the mixed component B to 2 times of purified water and stir for 1 hour to dissolve.

[0099] S5. Add the mixed component A to the mixed component B and stir evenly to obtain the mixed component C.

[0100] S6. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying.

[0101] S7. After vacuum freeze-drying, grind the mixed component C into powder to obtain a thickening component.

[0102] In the preparation method S6 of this comparative example, the parameters of vacuum freeze-drying are as follows: in the pre-freezing stage, the set temperature is -30°C, the set time is 10 min, and the duration is 100 min; in the sublimation stage, the set temperature is -10°C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; in the analytical drying stage, the set temperature is 10°C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0103] Comparative Example 2

[0104] Using raw materials with the mass ratios described in the following formula, a thickening component was prepared:

[0105] 56 g of maltodextrin, 28 g of low-ester pectin, 3 g of xanthan gum, 14 g of galactomannan.

[0106] The preparation method of the above thickening component is as follows:

[0107] S1. Mix low-ester pectin and galactomannan to obtain a mixed component A;

[0108] S2. Mix xanthan gum and maltodextrin to obtain a mixed component B;

[0109] S3. Add the mixed component A to 4 times of purified water and stir for 2 hours to dissolve;

[0110] S4. Add the mixed component B to 2 times of purified water and stir for 1 hour to dissolve;

[0111] S5. Add the mixed component A to the mixed component B and stir evenly to obtain a mixed component C.

[0112] S6. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0113] S7. After vacuum freeze-drying, grind the mixed component C into powder to obtain a thickening component.

[0114] In the preparation method S6 of this comparative example, the parameters of vacuum freeze-drying are as follows: in the pre-freezing stage, the set temperature is -30°C, the set time is 10 min, and the duration is 100 min; in the sublimation stage, the set temperature is -10°C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; in the analytical drying stage, the set temperature is 10°C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0115] Comparative Example 3

[0116] Using raw materials with the mass ratios described in the following formula, a thickening component was prepared:

[0117] 60 g of maltodextrin, 17 g of low-ester pectin, 5 g of high-ester pectin, and 18 g of galactomannan.

[0118] The preparation method of the above thickening component is as follows:

[0119] S1. Mix low-ester pectin, high-ester pectin, and galactomannan to obtain a mixed component A;

[0120] S2. Take maltodextrin as component B;

[0121] S3. Add the mixed component A to 4 times of purified water and stir for 2 hours to dissolve;

[0122] S4. Add component B to 2 times of purified water and stir for 1 hour to dissolve;

[0123] S5. Add the mixed component A to component B and stir evenly to obtain a mixed component C.

[0124] S6. Place the mixed component C in a rectangular freeze-drying container, level it to a thickness of 10 mm, and then place it in a vacuum freeze-drying oven for vacuum freeze-drying;

[0125] S7. Grind the mixed component C after vacuum freeze-drying into powder to obtain a thickening component.

[0126] The parameters of vacuum freeze-drying in the preparation method S6 of this comparative example are: the set temperature in the pre-freezing stage is -30 °C, the set time is 10 min, and the duration is 100 min; the set temperature in the sublimation stage is -10 °C, the set time is 10 min, the duration is 100 min, and the vacuum degree is 0.6 mbar; the set temperature in the analytical drying stage is 10 °C, the set time is 100 min, the duration is 100 min, and the vacuum degree is 0.6 mbar.

[0127] Comparative Example 4

[0128] Using the raw materials with the mass ratio described in the following formula, a thickening component is prepared:

[0129] 53 g of maltodextrin, 25 g of low-ester pectin, 8 g of high-ester pectin, 5 g of xanthan gum, and 9 g of galactomannan.

[0130] The preparation method of the above thickening component is as follows:

[0131] S1. Mix low-ester pectin, high-ester pectin, and galactomannan to obtain a mixed component A;

[0132] S2. Mix xanthan gum and maltodextrin to obtain a mixed component B;

[0133] S3. Add the mixed component A to 4 times the amount of purified water and stir for 2 hours to dissolve it.

[0134] S4. Add component B to 2 times the amount of purified water and stir for 1 hour to dissolve it.

[0135] S5. Add the mixed component A to component B and stir evenly to obtain the mixed component C.

[0136] S6. Place the mixed component C in a trough mixer and mix for 30 - 50 min, then subpackage to obtain a thickening component.

[0137] Next, the performance detection tests are carried out on Examples 1 - 4 and Comparative Examples 1 - 4 respectively as follows:

[0138] 1. Dissolution time measurement:

[0139] Measure 100 ml of warm water into a beaker (water temperature 40 - 60 °C). While stirring, take 5 g of each of the samples of Examples 1 - 4 and Comparative Examples 1 - 4 and place them in each beaker respectively. The stirring speed is 300 rpm. Stop stirring after complete dissolution and record the dissolution time.

[0140] The test results are shown in Table 1:

[0141] Table 1 - Test results of dissolution time

[0142] Example Dissolution time (S) Phenomenon Example 1 72 Quickly disperse in water without caking Example 2 70 Quickly disperse in water without caking Example 3 75 Quickly disperse in water without caking Example 4 69 Quickly disperse in water without caking Comparative Example 1 68 Quickly disperse in water without caking Comparative Example 2 72 Quickly disperse in water without caking Comparative Example 3 78 Quickly disperse in water without caking Comparative Example 4 1800 Easy to agglomerate and long dispersion time

[0143] As can be seen from Table 1, since the samples of Examples 1 - 4 and Comparative Examples 1 - 3 are all powdery preparations obtained by vacuum freeze - drying and then grinding, the samples are porous, absorb water quickly, are not easy to agglomerate, and have a short dissolution time; Comparative Example 4 did not undergo the freeze - drying operation, and the directly dissolved colloid is easy to form lumps, and the dissolution time shows an exponential increase. Therefore, the thickening component prepared by vacuum freeze - drying can achieve rapid dissolution and is convenient for operation.

[0144] 2. Anti - enzymatic hydrolysis test measurement:

[0145] Measure 100 ml of warm water into a beaker (water temperature 40 - 60 °C). While stirring, take 5 g of each of the samples of Examples 1 - 4 and Comparative Examples 1 - 4 and place them in each beaker respectively. After stirring and dissolving, add 0.02 g of α - amylase to the beaker for the enzymatic hydrolysis test. The enzymatic hydrolysis temperature is controlled at 37 °C and the enzymatic hydrolysis time is 1 h. Use a rheometer to measure the viscosity of the samples before and after enzymatic hydrolysis. Select a suitable rotor and rotation speed, keep the test temperature at 25 °C, test 10 points for each sample, and take the average value.

[0146] The test results are shown in Table 2:

[0147] Table 2 - Test results of anti - enzymatic hydrolysis

[0148]

[0149] As can be seen from the results in Table 2, the viscosity of the product decreased before and after enzymatic hydrolysis. This is because maltodextrin has a certain viscosity, and after enzymatic hydrolysis by α-amylase, the viscosity of maltodextrin decreased. However, due to the good anti-enzymatic hydrolysis ability of pectin and xanthan gum, the viscosity of the product decreased very little. According to the grading standard for liquid foods in the "Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia (2019 Edition)", the samples before and after enzymatic hydrolysis can both ensure the medium-thick type at level 2, and the grade did not decrease.

[0150] 3. Thickening effect test:

[0151] Measure 100 ml of enteral nutrition into a beaker, and while stirring, take the samples of Examples 1-4 and Comparative Examples 1-4, stir and dissolve them evenly to obtain thickened food. Use a rheometer to measure the viscosity of the samples, select a suitable rotor and rotation speed, keep the test temperature at 25 °C, test 10 points for each sample, and take the average value.

[0152] The test results are shown in Table 3:

[0153] Table 3 - Test results of thickening effect

[0154]

[0155]

[0156] As can be seen from the results in Table 3, compared with the thickening by mixing with enteral nutrition the thickening effect of the thickening components of Examples 1-4 dissolved in water is better. This is because the low-ester pectin in this product can have a "bridging" effect with calcium ions in the whole-nutrition product, changing the texture of the food and increasing the viscosity of the product. Therefore, the thickening effect of the product in Comparative Example 1 without adding low-ester pectin is also worse than that of other products.

[0157] The above examples are only used to illustrate the technical solutions of the present application, rather than limiting the present application; although the present application has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing examples, or perform equivalent replacements for some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the present application.

Claims

1. A thickening component suitable for dysphagia, characterized in that: The following components are included in mass percentage: Maltodextrin 40-70%, pectin 18-40%, xanthan gum 1-8%, galactomannan 5-18%.

2. The thickening assembly according to claim 1, characterized in that The pectin is at least one of low-ester pectin and high-ester pectin.

3. The thickening assembly according to claim 2, characterized in that The following components are included in mass percentage: Maltodextrin 40-70%, low-ester pectin 13-30%, high-ester pectin 4-10%, xanthan gum 1-8%, galactomannan 5-18%.

4. The thickening assembly according to claim 3, characterized in that The addition ratio of the low-ester pectin to the high-ester pectin is 3:

1.

5. The thickening assembly according to any one of claims 1 to 4, characterized in that: The thickening component is a powder.

6. A method for preparing a thickening component, characterized in that: The following steps are involved: S1, mixing pectin and galactomannan to obtain a mixed component A; S2, mixing xanthan gum and maltodextrin to obtain a mixed component B; S3, adding the mixing component A into purified water and stirring for 1 to 2 hours to dissolve; S4, adding the mixing component B into purified water and stirring for 1 to 2 hours to dissolve; S5, adding the mixing component A to the mixing component B, stirring evenly, to obtain a mixing component C; S6, drying the mixing component C to obtain a thickening component.

7. The preparation method according to claim 6, characterized in that: Drying the mixing component C in S6 specifically includes the following operations: S6a, placing the mixed component C in a circular freeze-drying container, flattening it to a thickness of 5 to 10 mm, and then placing it in a vacuum freeze-drying box for vacuum freeze-drying; S6b, grinding the vacuum freeze-dried mixed component C into powder to obtain the thickening component.

8. The preparation method according to claim 7, characterized in that: The parameters of vacuum freeze drying in S6 are: The pre-freezing stage has a set temperature of -50 to 10°C, a set time of 1 to 10 minutes, and a duration of 60 to 300 minutes; The sublimation stage is set at a temperature of -30 to -5°C, a time of 10 to 60 minutes, a duration of 60 to 300 minutes, and a vacuum degree of 0 to 0.6 mbar; The setting temperature of the analytical drying stage is 10-50°C, the setting time is 100-200min, the duration is 100-320min, and the vacuum degree is 0-0.6mbar.

9. The preparation method according to claim 6, characterized in that: The purified water in S3 is 5 to 10 times the mass of the mixing component A, and the water temperature is 50 to 85°C.

10. The preparation method according to claim 6, characterized in that: The purified water in S4 is 2 to 5 times the mass of the mixing component B, and the water temperature is 40 to 70°C.

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