Thickening composition with high viscosity in carbon water and protein component special medical food and preparation method of thickening composition

Abstract

The invention discloses a thickening composition with high viscosity in carbohydrate and protein component special medical food and a preparation method thereof, and the thickening composition comprises the following components in percentage by mass: 35-48% of maltodextrin, 22-26% of xanthan gum, 2-4% of guar gum, 2-4% of konjac glucomannan, 24-31% of galactomannan and 4-11% of oat fiber. On the basis of conventional xanthan gum, maltodextrin, xanthan gum, guar gum and maltodextrin, a proper amount of konjac glucomannan, galactomannan and oat fibers are added, the dosage of xanthan gum and the dosage of xanthan gum and guar gum can be greatly reduced, and a very good thickening effect can be kept. The composition disclosed by the invention has the advantages of high dissolving speed, low concentration and high viscosity, has a stronger high thickening effect on carbon-water component and protein component special medical food, and has excellent time stability and saliva resistance.

Description

Technical Field

[0001] This invention belongs to the field of food additives, and in particular relates to a thickening compound with high viscosity in special medical foods containing carbohydrates and proteins, and its preparation method. Background Technology

[0002] Dysphagia refers to a group of clinical manifestations caused by structural and / or functional impairment of organs related to chewing and swallowing (such as the jaw, lips, tongue, soft palate, pharynx, and esophagus), resulting in the inability to safely and effectively transport food through the esophagus to the stomach. It can lead to problems such as malnutrition, aspiration, suffocation, aspiration pneumonia, and psychological and social impairments in the elderly.

[0003] Thickening products are currently recognized as an effective solution: adding thickening products to liquid foods that easily cause choking can increase the viscosity of the food, prolong swallowing time, thereby reducing swallowing risks and solving eating difficulties. Looking at the progress of products both domestically and internationally: Internationally, companies such as Medtrition in the US and Fresenius in Germany have launched more than 20 thickening products (such as ready-to-eat thickened yogurt and squeezable jelly) that meet the IDDSI (International Initiative for Standardization of Diets for Dysphagia) classification, covering different groups such as children and the elderly, and occupying 70% of the global market share. Domestically, only 5 similar thickening products have been approved, far from meeting the needs of domestic patients, and there is an urgent need to develop more new products suitable for Chinese patients.

[0004] Currently, most meal thickeners for patients with dysphagia on the market use starch-based hydrocolloids as thickeners. These products have poor taste, smoothness, and transparency, limiting their application and convenience. Colloidal thickeners such as xanthan gum, as a widely used hydrocolloid, show great potential in food thickening. However, similar to most hydrocolloids, xanthan gum easily forms "fish-eye" shaped clumps with a dry core when dissolved, significantly delaying the time for water to penetrate to the inner layer, thus prolonging the dissolution time, reducing its solubility, and affecting its thickening performance. Currently, foods for special medical purposes are developing rapidly in my country, with 292 products already registered. These products can meet the nutritional needs of specific populations, but there is very little research on the application of thickening products in foods for special medical purposes.

[0005] There is an urgent need in this field for a thickening component that has good stability, maintains a relatively constant viscosity under different pH, temperature, ionic conditions and liquid types, can achieve a low-concentration, high-viscosity thickening effect, and can be used in food formulations for special medical purposes. Summary of the Invention

[0006] To address the aforementioned problems in existing technologies, this invention provides a stable thickening composition suitable for specific populations. This composition features rapid dissolution, low concentration and high viscosity, and viscosity variation under different liquid conditions. Experimental screening revealed that adding appropriate amounts of konjac gum, galactomannan, and oat fiber to conventional xanthan gum, maltodextrin, and xanthan gum, guar gum, and maltodextrin compositions significantly reduces the amount of xanthan gum and xanthan gum / guar gum combinations while maintaining excellent thickening effects. The technical solution of the present invention is as follows: The first object of the present invention is to provide a thickening composition having high viscosity, comprising, by weight percentage, the following components: Maltodextrin 35-48% Xanthan gum 22-26% Guar gum 2-4% Konjac gum 2-4% Galactomannan 24-31% Oat fiber 4-11% In one embodiment of the present invention, the relative molecular weight of galactomannan is ≤200,000 Da and the moisture content is ≤10.0%.

[0007] In one embodiment of the present invention, the oat fiber contains 70% oat β-glucan.

[0008] In one embodiment of the present invention, all raw materials are solid powders.

[0009] In one embodiment of the present invention, all raw materials are food-grade raw materials. In one embodiment of the present invention, the high-viscosity thickening composition comprises, by mass percentage, the following components: Maltodextrin 35-42% Xanthan gum 24-25% Guar gum 2-3% Konjac gum 2-3% Galactomannan 24-28% Oat fiber 7-11% In one embodiment of the present invention, the mass ratio of xanthan gum: guar gum: konjac gum is 8:1:1.

[0010] In one embodiment of the present invention, the mass ratio of galactomannan to oat fiber is 7:3.

[0011] In one embodiment of the present invention, the entire process does not require the use of organic solvents.

[0012] In one embodiment of the present invention, the thickening composition is a granular agent.

[0013] A second objective of this invention is to provide a method for preparing the above-mentioned thickening composition, which is a granule, and the method includes the following steps: (1) Weigh out maltodextrin, xanthan gum, galactomannan, oat fiber, guar gum and konjac gum in proportion, and then put them into a three-dimensional motion mixer to mix them evenly to obtain a raw material mixture; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃±15℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; (3) Weigh 15-25% of the total mass of the raw material mixture into purified water as a binder, set the flow rate of the peristaltic pump to 2-8 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0014] In one embodiment of the present invention, the air intake velocity is 10-15 m / s, and the drying time is 35-60 min.

[0015] The beneficial technical effects of this invention are as follows: This invention verifies through colloidal experiments that the combination of maltodextrin, xanthan gum, guar gum, konjac gum, galactomannan, and oat fiber has a synergistic thickening effect, which is specifically reflected in: (1) achieving high thickening effect with low concentration and having good solubility; (2) having high thickening effect on special medical foods with carbohydrate and protein components; (3) achieving high IDDSI classification with low concentration; (4) good stability over time: the viscosity of the thickened fluid does not change with the extension of the standing time or the viscosity changes little with the extension of the standing time; (5) good saliva resistance: the viscosity after adding amylase for 30 minutes is higher than 95% of the viscosity without adding amylase.

[0016] Therefore, this thickening composition can be widely used as a thickener for instant powdered foods, meeting the needs of patients with dysphagia for meal aids. Attached Figure Description

[0017] Figure 1 Comparison of viscosity at the same concentration for different thickening combinations; Figure 2 To achieve the same viscosity with different thickening combinations at different concentrations; Figure 3 For the concentration-viscosity curve of the thickening combination; Figure 4 For the thickening effect of thickening compounds in carbohydrate and protein-based medical foods; Figure 5 Testing of IDDSI levels for thickening combinations with different concentrations; Figure 6 The effect of standing time on the viscosity of the thickened fluid; Figure 7 The effect of saliva on the viscosity of the thickened fluid. Detailed Implementation

[0018] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0019] The thickening combinations involved in the following examples are as follows: xanthan gum was purchased from Ordos Zhongxuan Biochemical Co., Ltd.; guar gum was purchased from Beijing Guarrun Technology Co., Ltd.; konjac gum was purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd.; galactomannan was purchased from Zanbesi Biotechnology (Shanghai) Co., Ltd.; oat fiber was purchased from Beijing Houjia Biotechnology Co., Ltd.; maltodextrin was purchased from Bofeimei Co., Ltd.; Ruoning special medical purpose thickening component formula food was purchased from Shandong Ruoyao Special Medical Food Co., Ltd.; Shushisu S was purchased from Shenzhen Jian'an Pharmaceutical Co., Ltd.; Hengyi Shutang special medical purpose carbohydrate component formula food was purchased from Wuxi Hengyi Health Technology Co., Ltd.; Xinyiyuan special medical purpose carbohydrate component formula food was purchased from Chenxin Pharmaceutical Co., Ltd.; Dongzeding special medical purpose protein component formula food was purchased from Hunan Jiudian Pharmaceutical Co., Ltd.; and Yinengjia special medical purpose protein component formula food was purchased from Zhejiang Haizheng Sulikang Biotechnology Co., Ltd.

[0020] Example 1 A thickening composition with high viscosity in carbohydrate and protein-based medical foods, prepared by the following method: (1) Add 240g xanthan gum, 30g guar gum, 30g konjac gum, 350g maltodextrin, 245g galactomannan, and 105g oat fiber to a mixer in the designed order of addition (maltodextrin, xanthan gum, galactomannan, oat fiber, guar gum, konjac gum) and mix thoroughly to obtain a mixture of raw materials. (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0021] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0022] Example 2 A thickening composition with high viscosity in carbohydrate and protein-based medical foods, prepared by the following method: (1) Add 280g xanthan gum, 35g guar gum, 35g konjac gum, 420g maltodextrin, 300g galactomannan, and 130g oat fiber to a mixer in the designed order of addition (maltodextrin, xanthan gum, galactomannan, oat fiber, guar gum, konjac gum) and mix thoroughly to obtain a mixture of raw materials. (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0023] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0024] Example 3 A thickening composition with high viscosity in carbohydrate and protein-based medical foods, prepared by the following method: (1) Add 320g xanthan gum, 40g guar gum, 40g konjac gum, 500g maltodextrin, 350g galactomannan, and 150g oat fiber to a mixer in the designed order of addition (maltodextrin, xanthan gum, galactomannan, oat fiber, guar gum, konjac gum) and mix thoroughly to obtain a mixture of raw materials. (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0025] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0026] Example 4 A method for preparing a thickening composition is as follows: (1) Add 240g xanthan gum, 30g guar gum, 30g konjac gum and 700g maltodextrin to the mixer in the designed order of feeding (maltodextrin, xanthan gum, guar gum and konjac gum) and mix well to ensure thorough mixing. (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0027] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0028] Example 5 A method for preparing a thickening composition is as follows: (1) Add 240g xanthan gum, 60g guar gum and 700g maltodextrin into the mixer in the designed order of feeding (maltodextrin, xanthan gum and guar gum) and mix well to ensure thorough mixing; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0029] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0030] Example 6 A method for preparing a thickening composition is as follows: (1) Add 300g xanthan gum and 700g maltodextrin to the mixer in the designed order of feeding (maltodextrin, xanthan gum) and mix well to ensure thorough mixing; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0031] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0032] Example 7 A method for preparing a thickening composition is as follows: (1) Add 300g of guar gum and 700g of maltodextrin to the mixer in the designed order of feeding (maltodextrin, guar gum) and mix well to ensure thorough mixing; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0033] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0034] Example 8 A method for preparing a thickening composition is as follows: (1) Add 300g of konjac gum and 700g of maltodextrin to the mixer in the designed order of feeding (maltodextrin and konjac gum) and mix well to ensure thorough mixing; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; the air inlet speed is 10 m / s, and the drying time is 40 min; (3) Weigh 20% of the total mass of the raw material mixture as purified water as binder, set the peristaltic pump flow rate to 4 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

[0035] A vibrating screen is used during the granulation process to select dry particles with a particle size between 40 and 80 mesh. The material passing through the 40-mesh screen is crushed and then sieved again; if conditions permit, the material passing through the 80-mesh screen is re-granulated. After the granulation process is completed, the intermediate product is put into a multi-motion mixer and mixed for 10 minutes. Then, it is put into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min).

[0036] Experiment 1: Viscosity Measurement Results of Thickening Combination The specific steps are as follows: Accurately weigh 0.5g and 1.25g of the following combinations: maltodextrin + xanthan gum + guar gum (Example 5), maltodextrin + xanthan gum (Example 6), maltodextrin + guar gum (Example 7), and maltodextrin + konjac gum (Example 8). Stir distilled water with a glass rod and add the sample. Add all the sample within a few seconds and continue stirring at the same speed until completely dissolved. Prepare 0.5% and 1.25% aqueous solutions. Set the rotational viscometer speed to 60 rpm and measure the viscosity. Accurately weigh 0.25g, 0.5g, 0.75g, 1.0g, and 1.25g of the thickening combination (Example 1). Stir distilled water with a glass rod and add the sample. Add all the sample within a few seconds and continue stirring at the same speed until completely dissolved. Prepare 0.25%, 0.5%, 0.75%, 1.0%, and 1.25% aqueous solutions. Measure the viscosity at 60 rpm. Set the rotational viscometer speed to 60 rpm. The concentrations required to achieve a viscosity of 480-530 mPa·s were determined using rpm for the following combinations: maltodextrin + xanthan gum + guar gum (Example 5), maltodextrin + xanthan gum (Example 6), maltodextrin + guar gum (Example 7), maltodextrin + konjac gum (Example 8), and thickening combination (Example 1). The results are shown in [link to results]. Figure 1-3 .

[0037] The results show: Figure 1 As shown in a and b: at the same concentration, the viscosity of the fluid thickened by the thickening combination (Example 1) is significantly higher than that of the xanthan gum + guar gum + maltodextrin combination (Example 5), maltodextrin + xanthan gum (Example 6), maltodextrin + guar gum combination (Example 7), and maltodextrin + konjac gum (Example 8). This indicates that the combination of xanthan gum + guar gum with konjac gum, galactomannan, and oat fiber can play a strong synergistic thickening role. Figure 2 As shown: within the same viscosity range (480-530 mPa·s), the thickening combination (Example 1) requires the lowest concentration, and the concentration required by the thickening combination (Example 1) is significantly lower than that of maltodextrin + xanthan gum (Example 6), indicating that the addition of konjac gum, galactomannan and oat fiber can greatly reduce the amount of xanthan gum and xanthan gum + guar gum used; Figure 3 As shown, with the increase of the concentration of the thickening combination (Example 1), the viscosity of the thickened fluid gradually increases, which conforms to the general rule that the viscosity of thickeners increases with increasing concentration. Increases of 1, 2, 3, and 4 times in concentration correspond to approximately 1.5, 2.5, 3.5, and 5.0 times increases in viscosity, exhibiting non-Newtonian fluid characteristics. A small amount of the thickening combination (Example 1) is sufficient to produce a significant thickening effect.

[0038] Experiment 2: Results of thickening combinations on the viscosity of special medical foods containing carbohydrate and protein components. The specific method is as follows: Five portions of thickening compound (Example 1), 0.76 g of Ruoning thickening component (medical food), and 1.15 g of commercially available product Shushisu S were accurately weighed. Each of the three samples was added to 100 mL of water, Hengyi Shutang carbohydrate component (medical food), Xinyiyuan carbohydrate component (medical food), Dongzeding protein component (medical food), and Yinengjia protein component (medical food), respectively. The mixtures were stirred until completely dissolved, and the viscosity was measured at 60 rpm. The viscosity results are shown below. Figure 4 .

[0039] The results show: Figure 4 As shown: The initial viscosity values ​​of the thickening combination (Example 1), Ruoning thickening component medical food, and Shushisu S were all in the range of 480-530 mPa·s (medium water). When Ruoning thickening component medical food was added to Hengyi Shutang carbohydrate component medical food, Dongze Ding protein component medical food, and Yinengjia protein component medical food, the viscosity decreased significantly, with viscosity values ​​all below 150 mPa·s, losing its original thickening effect. When Shushisu S was added to Hengyi Shutang carbohydrate component medical food and Xinyiyuan carbohydrate component medical food, the viscosity increased (by about 20%), but when added to Dongze Ding protein component medical food, the viscosity decreased (by about 15%). The viscosity of the thickening combination (Example 1) increased significantly (by more than 30%) when added to the four different foods. The thickening effect of the thickening combination (Example 1) in carbohydrate and protein component medical foods was better than that of Ruoning thickening component medical food and commercially available Shushisu S. This demonstrates that the thickening combination (Example 1) has a strong thickening effect on special medical foods containing both carbohydrate and protein components.

[0040] Experiment 3: IDSSI rating results of thickening combinations The specific method is as follows: Take a 10 mL BD syringe with the needle and plunger removed and place it vertically. Block the syringe tip with your finger. Add the thickening combination (Example 1) and Shushisu S solution to the syringe to above the 10 mL mark. Expel air bubbles from the syringe tip and adjust the sample solution in the syringe to the 10 mL mark. Remove your finger and press the timer simultaneously. Observe and record the remaining volume of sample solution in the syringe after 10 seconds. The IDSSI level determination results of the thickening combination (Example 1) are shown in Table 1; the IDSSI level determination results of Shushisu S special medical food are shown in Table 2.

[0041] The results show: As shown in Tables 1 and 2, when the concentration of the thickening combination (Example 1) is 0.75% and the concentration of Shushisu S is 1.0%, the IDSI grade of Shushisu S is Grade 1 - low-thickness, while the thickening combination (Example 1) can reach Grade 2 - medium-thickness. When the concentration of the thickening combination (Example 1) is 1.25% and the concentration of Shushisu S is 2.0%, the IDSI grade of Shushisu S is Grade 2 - low-thickness, while the thickening combination can reach Grade 3 - medium-thickness. This indicates that within the same IDSI grade range, the concentration required for the thickening combination (Example 1) is lower than that for Shushisu S, which can effectively reduce the amount of thickening product used in clinical use or for consumption.

[0042] Table 1

[0043] Table 2

[0044] Experiment 4: Results of the stability of the thickening combination over time The specific method is as follows: Accurately weigh 0.5g and 1.25g of the thickening combination (Example 1), stir distilled water with a glass rod and add the sample. Add all the sample within a few seconds, and continue stirring at the same speed until completely dissolved, preparing 0.5% and 1.25% aqueous solutions. Controlling other conditions consistently, allow the solutions to stand for 5, 10, 20, 30, 40, 60, and 120 minutes, respectively, and then measure the viscosity at 60 rpm. The viscosity results are shown below. Figure 6 .

[0045] The results show: Figure 6 As shown in a and b, at concentrations of 0.5% and 1.25%, the viscosity of the fluid thickened by the thickening combination (Example 1) tends to stabilize at around 15 min, with viscosity variation within 100 mPa·s in the range of 5-15 min, and the viscosity remains almost unchanged after 100 min, indicating that the thickening combination has good stability over time.

[0046] Experiment 5: Results of Saliva Resistance of Thickening Combinations The specific method is as follows: Accurately weigh 0.5g and 1.25g of the thickening combination (Example 1), stir distilled water with a glass rod and add the sample. Add all the sample within a few seconds, and continue stirring at the same speed until completely dissolved, preparing 0.5% and 1.25% aqueous solutions. Let stand for 30 min, and place 10.0g of each into two 25 mL glass beakers, labeled as sample A and sample B. Solution A is without amylase, and solution B is with amylase. After standing in a water bath at 37℃ for 1 hour, add 100μL of 100 U / mL amylase solution to solution B, stir at a uniform speed for 10 min, and then let solutions A and B stand together in a water bath at 37℃ for 30 minutes. Remove solutions A and B from the water bath and let them stand in a water bath (water temperature 20±2℃). Adjust the temperature of the solution to 20±2℃, and measure the viscosity at 60 rpm. The viscosity measurement results are shown below. Figure 7 .

[0047] The results show: Figure 7 As shown in a and b, the viscosity of the thickened fluids after adding amylase for 30 minutes in both groups was 95% higher than that without adding amylase, with no significant change between the two. The viscosity of the thickened fluid was almost unaffected by salivary amylase, indicating that the addition of galactomannan and oat fiber does not affect the salivary resistance of the gel itself. When consuming the thickened fluid (water) of the thickening combination (Example 1), the viscosity of the fluid itself can be maintained unaffected in the human oral cavity, improving the safety of consumption.

[0048] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A thickening composition having high viscosity, characterized in that, By weight percentage, it contains the following components: Maltodextrin 35-48% Xanthan gum 22-26% Guar gum 2-4% Konjac gum 2-4% Galactomannan 24-31% Oat fiber content: 4-11%.

2. The thickening composition with high viscosity according to claim 1, characterized in that, The relative molecular weight of galactomannan is ≤200,000 Da, and the moisture content is ≤10.0%.

3. The thickening composition with high viscosity according to claim 1, characterized in that, Oat fiber contains 70% oat beta-glucan.

4. The thickening composition with high viscosity according to claim 1, characterized in that, All raw materials are solid powders and are food-grade.

5. The thickening composition with high viscosity according to claim 1, characterized in that, By weight percentage, it contains the following components: Maltodextrin 35-42% Xanthan gum 24-25% Guar gum 2-3% Konjac gum 2-3% Galactomannan 24-28% Oat fiber content: 7-11%.

6. The thickening composition with high viscosity according to claim 1, characterized in that, The mass ratio of xanthan gum, guar gum, and konjac gum is 8:1:

1.

7. The thickening composition with high viscosity according to claim 1, characterized in that, The mass ratio of galactomannan to oat fiber is 7:

3.

8. The thickening composition with high viscosity according to claim 1, characterized in that, It is in granule form.

9. A method for preparing a thickening composition having high viscosity according to any one of claims 1-8, characterized in that, For granules, the following steps are included: (1) Weigh out maltodextrin, xanthan gum, galactomannan, oat fiber, guar gum and konjac gum in proportion, and then put them into a three-dimensional motion mixer to mix them evenly to obtain a raw material mixture; (2) Put the raw material mixture into the centrifugal fan, set the air inlet temperature on the temperature controller to 80 ℃±15℃, heat the air in the heat exchange room, make the material boil and mix, and heat up to dry; (3) Weigh 15-25% of the total mass of the raw material mixture into purified water as a binder, set the flow rate of the peristaltic pump to 2-8 mL / min, granulate, and pass through an 80-mesh sieve to obtain the granule product.

10. The preparation method according to claim 9, characterized in that, In step (2), the air intake velocity is 10-15 m / s and the drying time is 35-60 min.

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