Dual-purpose thickening powder for dysphagia and preparation method thereof

Abstract

The invention belongs to the technical field of preparation of formula food for special medical purposes, and discloses dual-purpose thickening powder for dysphagia and a preparation method thereof, and the thickening powder comprises the following components in percentage by mass: 35-60% of maltodextrin, 15-40% of tremella aurantialba polysaccharide, 10-40% of carrageenan and 2-8% of potassium chloride. Thickening liquid formed by the prepared thickening powder is stable in consistency, good in solubility and uniform in dispersion, and can slow down the flowing speed of fluid food, so that a patient suffering from dysphagia can have enough time to coordinate contraction and relaxation of swallowing muscle groups, and a breathing channel is closed in time and food is opened in time to avoid mistaken swallowing or aspiration; the formed gel is homogeneous, low in adhesive force, high in cohesiveness, soft in hardness and less in dehydration, and conforms to the swallowing evaluation of people with swallowing disorder and the recommended food form of training; the device is suitable for dysphagia patients before and after extubation and after oral feeding training.

Description

Technical Field

[0001] The present invention belongs to the technical field of the preparation of formula foods for special medical purposes, and particularly relates to a dual-purpose thickening powder for dysphagia suitable for the elderly with dysphagia and a preparation method thereof. Background Art

[0002] With the intensification of the global population aging, the incidence of dysphagia shows a significant upward trend and gradually becomes a health problem that cannot be ignored in the elderly population. According to statistics, about 30 - 40% of the elderly suffer from dysphagia. The situations such as reduced nutrient intake, dehydration, and aspiration-induced pneumonia caused by dysphagia are one of the potential factors affecting the nutritional health status and the decline of the quality of life of the elderly; adding food function modifiers to fluid foods to improve the texture and properties of the foods and reduce the flow rate of the foods in the pharynx and esophagus is the first choice measure to ensure the safe and effective eating of patients.

[0003] The Chinese Expert Consensus on Dietary Nutrition Management of Dysphagia (2019 Edition) classifies foods into two major categories, liquid and solid, according to the texture and shape of the foods, with a total of 6 levels. Among them, liquid foods are divided into 3 levels (i.e., level 1 low-thick type, level 2 medium-thick type, level 3 high-thick type), solid foods are divided into 3 levels, and a special food for swallowing training is additionally set. Currently, the thickening products on the market are mainly of level 2 thickening and are suitable for patients with moderate dysphagia. Patients with mild dysphagia need to use the products by sub-packaging, which increases the inconvenience. Moreover, the currently available feeding gels specifically for swallowing training are even rarer and expensive. Summary of the Invention

[0004] The purpose of the present invention is to solve the deficiencies in the prior art and provide a dual-purpose thickening powder for dysphagia and a preparation method thereof; the fluid food is made into a special food that meets the oral feeding requirements of the dysphagia population by adding the thickening powder. This product can improve and adjust the viscosity of the liquid food to facilitate the dietary safety of the patients, ensure the full intake of food and water, and further avoid the occurrence of aspiration pneumonia and the risk of malnutrition, and reduce the occurrence of various infections; or form a gel with improved texture for use in swallowing training and assisting in taking medicine, and make it easy to swallow the medicine.

[0005] In order to achieve the above purpose, the present invention is realized through the following technical solutions:

[0006] In the first aspect, the present invention provides a dual-purpose thickening powder for dysphagia, comprising the following components in mass percentage: 35 - 60% of maltodextrin, 15 - 40% of tremella aurantialba polysaccharide, 10 - 40% of carrageenan, and 2 - 8% of potassium chloride.

[0007] Preferably, the extraction method of the tremella aurantialba polysaccharide is as follows:

[0008] Step (1): Grind the dried Tremella aurantialba fruit bodies into powder, immerse them in anhydrous ethanol with a volume concentration of 80%, stir for 24 h, collect the residue, and evaporate the ethanol to dryness to obtain Tremella aurantialba fruit body powder.

[0009] Step (2): Mix the Tremella aurantialba fruit body powder, cellulase, and distilled water, extract at 60 °C for 3 h, then centrifuge at 5000 xg for 15 min, and discard the precipitate to retain the supernatant; among them, the mass ratio of the Tremella aurantialba fruit body powder to cellulase is 100:3; the material-liquid ratio of the Tremella aurantialba fruit body powder to distilled water is 1:100, with the unit of g / ml.

[0010] Step (3): Rotate and evaporate the supernatant for concentration at 60 °C, then add anhydrous ethanol until the volume concentration reaches 80%, place it in a refrigerator at 4 °C for 24 h for alcohol precipitation, then centrifuge at 6000 xg for 10 min, wash, and collect the precipitate.

[0011] Step (4): Freeze-dry the precipitate to obtain Tremella polysaccharide.

[0012] In a second aspect, the present invention provides a preparation method for a dual-purpose thickening powder for dysphagia, and the preparation method is as follows:

[0013] Step S1: Weigh two parts of maltodextrin and two parts of potassium chloride according to the component ratio, dissolve the maltodextrin and potassium chloride in deionized water, and stir thoroughly until a complete solution is obtained to prepare stock solutions A and B respectively.

[0014] Step S2: Weigh twice the mass of the components of Tremella polysaccharide, slowly add it to stock solution A, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate A, and the mass concentration of filtrate A is 1% (w / v).

[0015] Step S3: Weigh twice the mass of the components of carrageenan, gradually add it to stock solution B, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate B, and the mass concentration of filtrate B is 1% (w / v).

[0016] Step S4: Mix filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution.

[0017] Step S5: Spray-dry the mixed solution, collect the dry powder, and obtain the compound thickening powder.

[0018] Preferably, in step S1, the maltodextrin is sieved through a 100-200 mesh sieve.

[0019] Preferably, in step S2, the filtration in steps S2 and S3 is carried out using a 100-200 mesh gauze for filtration.

[0020] Preferably, in step S5, the spray drying is carried out with the following parameters: 170 - 190 °C, the inlet air volume is 3.5 - 4.5 m 3 / min, and the feeding rate is 180 - 400 mL / h.

[0021] In a third aspect, the present invention provides an application of a dual-purpose thickening powder for dysphagia. The method of the application is as follows: The thickening powder is dissolved in deionized water to obtain a thickening solution with a mass concentration of 1.0% (w / v);

[0022] Or, the thickening powder is dissolved in deionized water to obtain a thickening solution with a mass concentration of 2.0% (w / v), heated at 80 °C for 30 min and then cooled at room temperature to obtain a food gel for swallowing training.

[0023] The dual-purpose of the present invention refers to a special food for grade 1 mild thickening in liquids and feeding training. This dual-purpose thickening agent for dysphagia can help patients supplement water at low concentrations to meet the daily dietary needs. At high concentrations, it can form a gel after heating and cooling. The gel itself can be used for swallowing disorder feeding training. In addition, it can assist in taking medicine by wrapping the medicine with the gel and taking it directly.

[0024] The gel prepared by the present invention has a low hardness: it is easy to scoop into flakes and becomes a suitable food mass when scooped with a spoon; it has a certain degree of viscosity and is easy to deform when passing through the pharynx; it has good chewability: it can be swallowed directly without chewing (swallowed whole) and is not easy to spread around in the mouth; it has a certain adhesiveness and can maintain its original shape on the spoon. If the spoon is tilted, all the food on the spoon will fall. It has low adhesiveness and does not adhere to the mucosa; when forming a gel by heating and cooling, the medicine to be swallowed can be placed in the aqueous solution, which can not only cover up the smell of the medicine but also make the medicine not easy to choke or get stuck in the throat, and the medicine can be swallowed easily.

[0025] The present invention has the following beneficial effects: The thickening powder of the present invention is dual-purpose and can meet the swallowing needs of dysphagia patients; (1) The thickening liquid formed through scientific proportioning has a stable consistency (grade 1 thickening), good solubility, uniform dispersion, and can slow down the flow rate of fluid foods, enabling dysphagia patients to have enough time to coordinate the contraction and relaxation of the swallowing muscles, timely close the respiratory tract and open the food to avoid aspiration or misaspiration; (2) The formed gel is homogeneous, has low adhesion, high cohesiveness, soft hardness, and less dehydration. It has a suitable hardness, can be swallowed directly without chewing, has good formability, has the characteristics of smooth swallowing and low adhesiveness (less oral residue), etc., and can reduce choking, aspiration pneumonia, and asphyxia caused by aspiration, and can help dysphagia patients improve their swallowing ability and recover their eating ability; it conforms to the recommended food form for the swallowing evaluation and training of dysphagia patients; it is suitable for dysphagia patients before and after extubation and starting oral feeding training. Brief Description of the Drawings

[0026] Figure 1 is the external view of the thickening powder prepared in Example 1;

[0027] Figure 2 is the external view of the food gel for swallowing and feeding training prepared in Example 1;

[0028] Figure 3 is the 50s viscosity of Examples 1, 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3; -1 Viscosity;

[0029] Figure 4 is the 50s viscosity of the 1% (w / v) product concentration in different pH values in Example 1; -1 Viscosity;

[0030] Figure 5 is the comparison of the water holding capacity of the gels between Example 1 and Comparative Example 1. Detailed Description of the Invention

[0031] The present invention will be further described below in conjunction with the examples, but it shall not be used as a basis for limiting the present invention.

[0032] Materials: The κ-carrageenan selected for the present invention is purchased from Aladdin Biochemical Technology Co., Ltd. (Shanghai, China), and the main structural formula is as follows:

[0033]

[0034] Example 1

[0035] A dual-purpose thickening powder for dysphagia includes the following components in mass percentage: maltodextrin 55%, tremella aurantialba polysaccharide 20%, carrageenan 20%, potassium chloride 5%.

[0036] The preparation method of the above-mentioned dual-purpose thickening agent for dysphagia includes the following steps:

[0037] Step S1, weigh 1.1 g of maltodextrin and 0.1 g of potassium chloride, dissolve 1.1 g of maltodextrin and 0.1 g of potassium chloride in 200 ml of deionized water, stir well until completely dissolved to obtain stock solution A. Similarly, prepare stock solution B;

[0038] Step S2, weigh 0.8 g of tremella aurantialba polysaccharide, slowly add it to stock solution A, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate A;

[0039] Step S3, weigh 0.8 g of carrageenan, gradually add it to stock solution B, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate B;

[0040] Step S4: Mix filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution;

[0041] Step S5: Spray-dry the mixed solution (inlet air temperature 180 °C, inlet air volume 4 m 3 / min, feeding rate 300 mL / h), collect the dry powder to obtain the compound thickening powder;

[0042] Among them, the extraction method of tremella aurantialba polysaccharide is as follows:

[0043] Step (1): Grind the dried tremella aurantialba fruiting body into powder, immerse it in anhydrous ethanol with a mass concentration of 80%, stir for 24 h, collect the residue, and evaporate the ethanol to dryness to obtain tremella aurantialba fruiting body powder;

[0044] Step (2): Mix 50 g of tremella aurantialba fruiting body powder, 1.5 g of cellulase and 5 L of distilled water, extract at 60 °C for 3 h, then centrifuge at a speed of 5000 xg for 15 min, discard the precipitate and keep the supernatant;

[0045] Step (3): Concentrate the supernatant by rotary evaporation at 60 °C, then add anhydrous ethanol until the volume concentration is 80%, place it in a refrigerator at 4 °C for 24 h for alcohol precipitation, then centrifuge at a speed of 6000 xg for 10 min, wash, and collect the precipitate;

[0046] Step (4): Lyophilize the precipitate at -80 °C and 0.133 mbar to obtain tremella aurantialba polysaccharide.

[0047] Detect the product:

[0048] Prepare a 1.0% (w / v) thickening aqueous solution: Dissolve the obtained thickening powder in deionized water to obtain a 1.0% (w / v) thickening solution;

[0049] Prepare a 2.0% (w / v) thickening aqueous solution: Dissolve the obtained thickening powder in deionized water to obtain a 2.0% (w / v) thickening solution, heat it at 80 °C for 30 min and then cool it at room temperature to obtain a food gel for swallowing and feeding training. The prepared food gel for swallowing and feeding training has an appearance as Figure 2 shown, with a smooth texture. Those skilled in the art can prepare gels with different flavors according to actual needs, Figure 2 which respectively show gels of original flavor and grape flavor.

[0050] Detect the rheological properties of the present invention according to the National Dysphagia Diet Standard (NDD) in the United States and the Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia 2019 Edition. Detect the gel properties of the product of the present invention with the labeling permission standard for foods for dysphagia patients by the Japanese Consumer Affairs Agency as the detection standard.

[0051] The viscosity parameters of the sample were measured and evaluated by a rotational rheometer (TA-10) equipped with parallel cutting blocks with a diameter of 40 mm. The measurement gap was 1000 μm. Before the test, the Flow Peak Hold mode was used to test for 50 s at 25 °C with a sample concentration of 1% (w / v). -1 Viscosity, and the results are as Figure 3 shown. The viscosity was 97.48 mPa·s, meeting the viscosity requirements for nectar-like samples in the NDD and the thickening requirements of Grade 1 in the Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia, and was suitable for consumption by patients with mild dysphagia. And under different pH conditions, for 50 s at a sample concentration of 1% (w / v). -1 The viscosity results are as Figure 4 shown. Sample solutions with different pH values would affect the viscosity, but the change range of the solution viscosity caused was relatively limited. The viscosity was above 50 mPa·s in all cases, meeting the viscosity requirements for nectar-like samples in the NDD and the thickening requirements of Grade 1 in the Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia, and was suitable for consumption by patients with mild dysphagia.

[0052] In the present invention, the texture parameters of the sample can be measured and evaluated by a texture analyzer TPA (texture profile analysis), including hardness, adhesiveness, and cohesiveness. The analyzer was equipped with a P / 36R cylindrical probe and weight calibration was performed using a 1 Kg weight.

[0053] In the present invention, the TPA analysis of the sample was determined according to the following method: The TPA mode was used for testing, and two compression methods were adopted, with the front and back measurement speeds both being 2 mm / s. The sample height was 15 mm, and it was pressed down 10 mm for measurement. All samples were tested 3 times. The test results are shown in Table 1:

[0054] Table 1 Gel texture data of Example 1

[0055]

[0056] All the test results met the licensing standard Ⅰ for foods for Japanese patients with dysphagia, with appropriate hardness, proper cohesiveness, and low adhesiveness.

[0057] Example 2

[0058] A dual-purpose thickening powder for dysphagia. Compared with Example 1, the ratio of the thickening powder formula was changed, and the components were in the following weight ratios of raw materials: maltodextrin 55%, tremella aurantialba polysaccharide 24%, carrageenan 16%, potassium chloride 5%.

[0059] The preparation method of the above dual-purpose thickening agent for dysphagia includes the following steps:

[0060] Step S1, weigh 1.1 g of maltodextrin and 0.1 g of potassium chloride, dissolve 1.1 g of maltodextrin and 0.1 g of potassium chloride in 200 ml of deionized water, stir well until completely dissolved to obtain stock solution A. Similarly, prepare stock solution B;

[0061] Step S2, weigh 0.96 g of Tremella aurantialba polysaccharide, slowly add it to stock solution A, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate A;

[0062] Step S3, weigh 0.64 g of carrageenan, gradually add it to stock solution B, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate B;

[0063] Step S4, mix filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution;

[0064] Step S5, spray-dry the mixed solution (inlet air temperature 180 °C, inlet air volume 4 m 3 / min, feeding rate 300 mL / h), collect the dry powder to obtain the compound thickening powder;

[0065] Among them, the extraction method of Tremella aurantialba polysaccharide is as follows:

[0066] Step (1) Grind the dried Tremella aurantialba fruit body into powder, immerse it in anhydrous ethanol with a mass concentration of 80%, stir for 24 h, collect the residue, and evaporate the ethanol to dryness to obtain Tremella aurantialba fruit body powder;

[0067] Step (2) Mix 50 g of Tremella aurantialba fruit body powder, 1.5 g of cellulase and 5 L of distilled water, extract at 60 °C for 3 h, then centrifuge at 5000 xg for 15 min, discard the precipitate and retain the supernatant;

[0068] Step (3) Concentrate the supernatant by rotary evaporation at 60 °C, then add anhydrous ethanol until the volume concentration is 80%, place it in a refrigerator at 4 °C for 24 h for alcohol precipitation, then centrifuge at 6000 xg for 10 min, wash, and collect the precipitate;

[0069] Step (4) Freeze-dry the precipitate at -80 °C and 0.133 mbar to obtain Tremella aurantialba polysaccharide.

[0070] The sample testing method remains unchanged: The thickening ability of the sample is shown in Figure 5 as shown, the viscosity at 50 s -1 is 140.58 mPa·s, which meets the viscosity requirements of nectar-like in NDD, meets the thickening requirements of grade 1 in the Chinese expert consensus on dietary nutrition management for dysphagia, and is suitable for patients with mild dysphagia to eat.

[0071] The gel was tested using the TPA mode, and the test results are shown in Table 2:

[0072] Table 2 Gel texture test data of Example 2

[0073]

[0074] The test results all meet the permission standard Ⅰ of foods for dysphagic patients in Japan, with appropriate hardness, proper cohesiveness, and low adhesiveness.

[0075] Comparative Example 1

[0076] A dual-purpose thickening powder for dysphagia, compared with Example 1, changes the ratio of the formula. The proportion of each component by weight of the raw materials is: maltodextrin 55%, carrageenan 40%, potassium chloride 5%.

[0077] The preparation method of the above dual-purpose thickening agent for dysphagia: includes the following steps:

[0078] Step S1, weigh 1.1 g of maltodextrin and 0.1 g of potassium chloride, dissolve 1.1 g of maltodextrin and 0.1 g of potassium chloride in 200 mL of deionized water, stir fully until a complete solution is obtained, and prepare a stock solution;

[0079] Step S2, weigh 1.6 g of carrageenan, slowly add it to the stock solution, stir, and let it hydrate overnight until fully hydrated, then filter to obtain a mixed solution;

[0080] Step S3, spray-dry the mixed solution (inlet air temperature 180 °C, inlet air volume 4 m 3 / min, feeding rate 300 mL / h), collect the dry powder, and obtain the compound thickening powder.

[0081] 1) Prepare a 1.0% (w / v) thickened aqueous solution, conduct a viscosity test on the thickening ability, and its viscosity at 50 s -1 is as shown, with a viscosity of 22.06 mPa·s, which does not meet the nectar-like viscosity requirements in NDD and does not meet the 1st-level thickening requirements in the Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia, and is not suitable for dysphagic patients to eat. Figure 3

[0082] 2) Prepare a 2.0% (w / v) thickened aqueous solution, heat it at 80 °C for 30 min and then cool it to obtain a food gel for swallowing training, conduct a texture test on its gel, and the test results are shown in Table 3:

[0083] Table 3 Gel texture data of Comparative Example 1

[0084]

[0085] ​The hardness is too high, the gel is fragile, and the cohesion is too low. The test results do not meet the Japanese standard I for food for dysphagia. From the data of Example 1 and Comparative Example 1, it is mainly because carrageenan precipitates water and does not form a synergistic effect with Tremella polysaccharide. At the same time, the thickening ability of carrageenan is weak. The apparent viscosity of the thickened aqueous solution mainly composed of carrageenan is lower than the recommended viscosity standard for dysphagia food, which is difficult to meet the dietary needs of dysphagia patients.

[0086] Comparative Example 2

[0087] A dual-purpose thickening powder for dysphagia, compared with Example 1, the extraction process of Tremella fuciformis polysaccharide is changed, and the proportion of each component by weight of raw materials remains unchanged: 55% maltodextrin, 20% Tremella fuciformis polysaccharide, 20% carrageenan, and 5% potassium chloride.

[0088] The preparation process of Tremella polysaccharide is as follows: 50g Tremella fruiting body powder is dissolved in 2L distilled water, stirred overnight to obtain Tremella mixture, 1.5g cellulase, 1.5g mannanase, 0.5g pectinase, 0.5g hemicellulase are added to the Tremella mixture, and mixed. Add at 55°C, stir for 2h, heat to 80°C, stir again, and heat and stir for 2h. Then centrifuge at a speed of 5000xg for 15min, discard the precipitate and keep the supernatant; the supernatant is concentrated by rotary evaporation at 60°C, then anhydrous ethanol is added until the volume concentration is 80%, placed in a 4°C refrigerator for 24h for alcohol precipitation, then centrifuged at a speed of 6000xg for 10min, washed, and the precipitate is collected; the precipitate is freeze-dried at -80°C and 0.133mbar to obtain Tremella polysaccharide.

[0089] The preparation method of the dual-purpose thickener for dysphagia comprises the following steps:

[0090] Step S1, weighing 1.1 g of maltodextrin and 0.1 g of potassium chloride, dissolving 1.1 g of maltodextrin and 0.1 g of potassium chloride in 200 ml of deionized water, and stirring until a complete solution is obtained to obtain stock solution A. Similarly, prepare stock solution B;

[0091] Step S2, weighing 0.80 g Tremella fuciformis polysaccharide, slowly adding it to the stock solution A, stirring, overnight until fully hydrated, and then filtering to obtain filtrate A;

[0092] Step S3, weighing 0.80 g of carrageenan, gradually adding it to the stock solution B, stirring, overnight until fully hydrated, and then filtering to obtain filtrate B;

[0093] Step S4, mixing filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution;

[0094] Step S5, spray drying the mixed solution (inlet air temperature 180°C, inlet air volume 4m3 / min, feeding rate 300 mL / h), collect the dry powder to obtain the compound thickening powder.

[0095] 1) Prepare a 1.0% (w / v) thickening aqueous solution and conduct a viscosity test on the thickening ability. Its viscosity at 50 s -1 is Figure 3 As shown, the viscosity is 37.67 mPa·s. It does not meet the nectar-like viscosity requirement in NDD and does not meet the level 1 thickening requirement in the Chinese Expert Consensus on Dietary Nutrition Management for Swallowing Disorders. It does not play a thickening role and is not suitable for patients with swallowing disorders to consume.

[0096] 2) Prepare a 2.0% (w / v) thickening aqueous solution, heat it at 80 °C for 30 min and then cool it to obtain the food gel for swallowing training. Conduct a texture test on its gel. The test results are shown in Table 4:

[0097] Table 4 Gel texture data of Comparative Example 2

[0098]

[0099] The gel test results meet the licensing standards for foods for dysphagic persons in Japan. However, the thickening solution does not meet the dietary needs of patients with swallowing disorders.

[0100] According to the data of Example 1 and Comparative Example 2, the viscosity of the 1% thickening solution prepared in Comparative Example 2 is relatively low. This is mainly because the synergistic effect of multiple enzymes in the extraction process of Tremella aurantialba polysaccharide leads to a decrease in the degree of polymerization of Tremella aurantialba polysaccharide, thus reducing the synergistic effect between the extracted Tremella aurantialba polysaccharide and carrageenan and causing a sharp drop in the viscosity of the system.

[0101] Comparative Example 3

[0102] A dual-purpose thickening powder for swallowing disorders. Compared with Example 1, without changing the formulation ratio, use the parameters of inlet air temperature 150 °C, 4 m 3 / min, feeding rate 300 mL / h for spray drying, keep other preparation methods unchanged, and detect the product.

[0103] The preparation method of the above dual-purpose thickening agent for swallowing disorders includes the following steps:

[0104] Step S1, weigh 1.1 g of maltodextrin and 0.1 g of potassium chloride, dissolve 1.1 g of maltodextrin and 0.1 g of potassium chloride in 200 ml of deionized water, stir well until completely dissolved to obtain stock solution A. Similarly, prepare stock solution B;

[0105] Step S2, weigh 0.8 g of Tremella aurantialba polysaccharide, slowly add it to stock solution A, stir, and let it hydrate overnight until fully hydrated, then filter to obtain filtrate A;

[0106] Step S3: Weigh 0.8 g of carrageenan and gradually add it to stock solution B, stir, and let it hydrate overnight until fully hydrated. Then filter to obtain filtrate B.

[0107] Step S4: Mix filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution.

[0108] Step S5: Spray-dry the mixed solution (inlet air temperature 150 °C, inlet air volume 4 m 3 / min, feeding rate 300 mL / h), collect the dry powder to obtain the compound thickening powder.

[0109] 1) Prepare a 1.0% (w / v) thickened aqueous solution and conduct a viscosity test on its thickening ability. The viscosity at 50 s -1 is Figure 3 as shown, and the viscosity is 29.79 mPa·s. It does not meet the nectar-like viscosity requirements in NDD and does not meet the level 1 thickening requirements in the Chinese Expert Consensus on Dietary Nutrition Management for Dysphagia. It does not play a thickening role and is not suitable for consumption by patients with dysphagia.

[0110] 2) Prepare a 2.0% (w / v) thickened aqueous solution, heat it at 80 °C for 30 min and then cool it to obtain a food gel for swallowing training. Conduct a texture test on its gel, and the test results are shown in Table 5:

[0111] Table 5 Gel texture data of Comparative Example 3

[0112]

[0113] The gel test results meet the licensing standards for foods for dysphagic persons in Japan. However, the thickened solution does not meet the dietary requirements of patients with dysphagia. This is mainly because the low inlet air temperature results in low drying efficiency of the material, some materials are not completely dried, and there is no good synergistic effect between carrageenan and Tremella aurantialba polysaccharide.

[0114] Perform a water-holding performance test on Example 1 and Comparative Example 1: Accurately weigh the initial mass of the sample and record it as M0. Centrifuge at 12000 rpm for 30 min. After centrifugation, invert the sample to remove the precipitated water, and blot the residual liquid on the surface with filter paper. Weigh the sample again and record it as M1. Calculate the water-holding performance according to the following formula:

[0115]

[0116] From Figure 5From the data of Example 1 and Comparative Example 1, the viscosity of the 1% thickening solution prepared in Example 1 is better and the dehydration is less. This is mainly because Tremella aurantialba polysaccharide and κ-carrageenan form a synergistic thickening effect, enhancing the network structure of the gel. A large number of hydroxyl groups contained in the Tremella aurantialba polysaccharide molecule reduce the free water content in the gel. In addition, a stable three-dimensional network structure is formed between the Tremella aurantialba polysaccharide and carrageenan, reducing the migration and precipitation of water. The two work together to achieve the functions of thickening and gelling.

[0117] The above has shown and described the basic principles, main features and advantages of the present invention. However, the above are only specific embodiments of the present invention, and the technical features of the present invention are not limited thereto. Any other embodiments obtained by those skilled in the art without departing from the technical solution of the present invention should be covered within the patent scope of the present invention.

Claims

1. A dual-purpose thickening powder for dysphagia, characterized in that, The invention comprises the following components in percentage by mass: 35-60% of maltodextrin, 15-40% of Tremella polysaccharide, 10-40% of carrageenan and 2-8% of potassium chloride.

2. The thickening powder for dysphagia of dual use according to claim 1, characterized in that, The extraction method of Tremella fuciformis polysaccharide is as follows: Step (1), grinding the dried Tremella fuciformis fruiting bodies into powder, immersing them in anhydrous ethanol with a volume concentration of 80%, stirring for 24 hours, collecting the residue, and evaporating the ethanol to obtain Tremella fuciformis fruiting body powder; Step (2), mixing Tremella fuciformis fruiting body powder and cellulase with distilled water, extracting at 60° C. for 3 h, then centrifuging at a speed of 5000×g for 15 min, discarding the precipitate and retaining the supernatant; wherein the mass ratio of Tremella fuciformis fruiting body powder to cellulase is 100:3; the solid-liquid ratio of Tremella fuciformis fruiting body powder to distilled water is 1:100, in units of g / ml; Step (3), the supernatant is concentrated by rotary evaporation at 60°C, anhydrous ethanol is then added until the volume concentration is 80%, and the mixture is placed in a refrigerator at 4°C for 24 hours for alcohol precipitation, and then centrifuged at a speed of 6000 x g for 10 minutes, washed, and the precipitate is collected; Step (4), freeze-drying the precipitate to obtain Tremella fuciformis polysaccharide.

3. The preparation method of the dual-purpose thickening powder for dysphagia according to claim 1 or 2, characterized in that, The preparation method is as follows: Step S1, weighing two parts of maltodextrin and two parts of potassium chloride according to the component ratio, dissolving the maltodextrin and potassium chloride in deionized water, and stirring them fully until a complete solution is obtained, to prepare stock solution A and stock solution B respectively; Step S2, weighing twice the mass of Tremella fuciformis polysaccharide of the component, slowly adding it into the stock solution A, stirring, overnight until fully hydrated, and then filtering to obtain filtrate A, the mass concentration of filtrate A is 1%; Step S3, weighing twice the mass of the component carrageenan, gradually adding it to the stock solution B, stirring overnight until fully hydrated, and then filtering to obtain a filtrate B, the mass concentration of the filtrate B is 1%; Step S4, mixing filtrate A and filtrate B in a volume ratio of 1:1 to obtain a mixed solution; Step S5, spray-drying the mixed solution and collecting dry powder to obtain a composite thickening powder.

4. The preparation method of the dual-purpose thickening powder for dysphagia according to claim 3, characterized in that, In step S1, maltodextrin is sieved using a 100-200 mesh sieve.

5. The preparation method of the dual-purpose thickening powder for dysphagia according to claim 3, characterized in that, In step S2, the filtration in step S2 and step S3 is performed by using 100-200 mesh gauze.

6. The preparation method of the dual-purpose thickening powder for dysphagia according to claim 3, characterized in that, In step S5, the parameters for spray drying are: inlet air temperature 170 - 190 °C, inlet air volume 3.5 - 4.5 m 3 / min, and feed rate 180 - 400 mL / h.

7. Use of the dual-purpose thickening powder for dysphagia according to claim 1 or 2, characterized in that, The application method is as follows: dissolving thickening powder in deionized water to obtain a thickening solution with a mass concentration of 1.0%; Alternatively, the thickening powder is dissolved in deionized water to obtain a thickening solution with a mass concentration of 2.0%, which is heated at 80° C. for 30 minutes and then cooled at room temperature to obtain a food gel for swallowing training.

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