Thickening composition with high viscosity and preparation method thereof

Abstract

The invention discloses a thickening composition with high viscosity and a preparation method thereof, and the thickening composition comprises the following components in percentage by mass: 56-63% of maltodextrin, 24-27% of xanthan gum, 3-6% of guar gum and 7-14% of hydrolyzed whey protein. On the basis of conventional xanthan gum and maltodextrin, a proper amount of guar gum and hydrolyzed whey protein are added, so that the dosage of the xanthan gum can be greatly reduced, and a very good thickening effect can be kept. The composition disclosed by the invention has the characteristics of high dissolving speed, low concentration, high viscosity and viscosity change in different liquid environments, and has excellent time stability and saliva resistance.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food additives, and particularly relates to a thickening composition with high viscosity and a preparation method thereof. BACKGROUND

[0002] Dysphagia refers to a group of clinical manifestations that cannot safely and effectively transport food into the stomach through the esophagus due to the structure and / or function of organs related to chewing and swallowing (mandible, double lips, tongue, soft palate, throat, esophagus, etc.). It can cause malnutrition, aspiration, suffocation, aspiration pneumonia, psychological and social barriers, and other problems in the elderly.

[0003] Thickening products are currently recognized as one of the effective solutions: adding thickening products to fluid food that can easily cause patients to cough, can increase the viscosity of food, prolong the swallowing time, and thus reduce the risk of swallowing and solve the difficulty of eating.

[0004] At present, the meal aids for patients with dysphagia on the market are mostly based on starch-based hydrophilic colloids as thickening agents. Such products have poor performance in taste, smoothness, transparency, etc., limiting their range of use and convenience. Colloidal thickening agents such as xanthan gum, as a widely used hydrophilic colloid, show great potential in food thickening. However, similar to most hydrophilic colloids, xanthan gum is prone to form "fish eye" lumps with a dry core inside when dissolved, significantly delaying the time for water to continue to penetrate the inner layer, thereby prolonging the dissolution time of xanthan gum, reducing its instant solubility, and affecting its thickening performance.

[0005] There is an urgent need in the art for a thickening composition that has good stability, maintains a constant viscosity under different pH, temperature, ionic conditions and liquid types, and realizes low-concentration high-viscosity thickening. SUMMARY

[0006] In view of the above problems existing in the prior art, the present application provides a thickening composition with stable performance and suitable for the needs of special groups of people. The composition has the characteristics of fast dissolution speed, low-concentration high-viscosity, and viscosity change in different liquid environments. Through experimental screening, it is found that on the basis of conventional xanthan gum and malt dextrin, adding an appropriate amount of guar gum and hydrolyzed whey protein can greatly reduce the amount of xanthan gum and maintain good thickening effect. The technical scheme of the present application is as follows: The first object of the present application is to provide a thickening composition with high viscosity, which comprises the following components in mass percentage: Malt dextrin 56-63% Xanthan gum 24-27% Guar gum 3-6% Hydrolyzed whey protein 7-14%.

[0007] In one embodiment of the present application, the whey protein hydrolysate has a degree of hydrolysis of 18-22%.

[0008] In one embodiment of the present application, each raw material is a solid powder.

[0009] In one embodiment of the present application, each raw material is a food-grade raw material. In one embodiment of the present application, the thickening composition with high viscosity comprises the following components by mass percentage: Maltodextrin 56-58% Xanthan gum 24-25% Guar gum 5-6% Whey protein hydrolysate 12-14%.

[0010] In one embodiment of the present application, the mass ratio of xanthan gum to guar gum is 4:1.

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

[0012] In one embodiment of the present application, the thickening composition is a granule.

[0013] The second object of the present application is to provide a preparation method of the above-mentioned thickening composition, which is a granule, comprising the following steps: (1) Weigh the maltodextrin, xanthan gum, guar gum, and whey protein hydrolysate according to the proportion, and then put them into a three-dimensional motion mixer to mix evenly to obtain a raw material mixture; (2) Put the raw material mixture into a centrifugal ventilator, set the air inlet temperature on the temperature controller to 80 ℃±15℃, heat the air in the heat exchange chamber, and make the material boil and mix, and then dry it by heating; (3) Weigh 15-25% of the total mass of the raw material mixture as a binder, set the flow rate of the peristaltic pump to 2-8 mL / min, and sieve the whole granule through an 80-mesh sieve to obtain the granule product.

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

[0015] The present application has the beneficial technical effects of: The present application verifies that the combination of malt dextrin, xanthan gum, guar gum and hydrolyzed whey protein has a synergistic thickening effect through colloid experiments, which is embodied in: (1) low concentration use achieves high thickening effect; (2) good solubility; (2) good stability over time: the viscosity of the thickened fluid does not change or changes little with the extension of the storage time; (3) good saliva resistance: the viscosity after adding amylase for 30 minutes is higher than 75% of the viscosity without adding amylase; Therefore, the thickening combination can be widely used as a thickening agent for instant powder food to meet the needs of patients with difficulty swallowing for meal aids. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 The viscosity of different thickening combinations at a concentration of 0.5%; Figure 2 The viscosity of different thickening combinations at a concentration of 1.25%; Figure 3 The concentration of different thickening combinations to achieve the same viscosity; Figure 4 The concentration-viscosity curve of the thickening combination; Figure 5 The effect of storage time on the viscosity of the thickened fluid; Figure 6 The effect of saliva on the viscosity of the thickened fluid. DETAILED DESCRIPTION

[0017] The present application will be specifically described below in conjunction with the drawings and examples.

[0018] The thickening combination involved in the following examples: xanthan gum was purchased from Ordos Zhongxuan Biochemical Co., Ltd., guar gum was purchased from Beijing Guarrun Technology Co., Ltd., malt dextrin was purchased from Bofeimike Company, and hydrolyzed whey protein was purchased from Zhongshiduqing (Shandong) Biotechnology Co., Ltd.

[0019] Example 1 A thickening combination with high viscosity, the preparation method of which is: (1) 240 g of xanthan gum, 60 g of guar gum, 560 g of malt dextrin, and 140 g of hydrolyzed whey protein are put into a mixer according to the designed feeding sequence (malt dextrin, xanthan gum, hydrolyzed whey protein, guar gum) to ensure thorough mixing; (2) The mixture of raw materials is put into a centrifugal ventilator, the air inlet temperature of the temperature controller is set to 80 ℃, the air in the heat exchange chamber is heated, the materials are boiled and mixed, and the temperature is raised for drying; (3) 20% of the total mass of the mixture of raw materials is purified water as a binder, the flow rate of the peristaltic pump is set to 4 mL / min, the particles are sized and sieved through an 80-mesh sieve to obtain the granule product.

[0020] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0021] During the granulation process, a vibrating screen is used to select dry particles with a particle size of 40-80 mesh. The 40-mesh oversize is crushed and rescreened, and the 80-mesh undersize is regranulated under favorable conditions. The intermediate product at the end of the granulation is put into a multi-motion mixer and mixed for 10 min, then loaded 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 combination with high viscosity is prepared by the following method: (1) 255 g of xanthan gum, 45 g of guar gum, 595 g of malt dextrin, and 105 g of hydrolyzed whey protein are put into a mixer in the designed order of feeding (malt dextrin, xanthan gum, hydrolyzed whey protein, guar gum) to ensure thorough mixing; (2) The mixture of raw materials is put into a centrifugal ventilator, and the air inlet temperature on the temperature controller is set to 80°C to heat the air in the heat exchange chamber, so that the material is boiled and mixed, and the temperature is raised for drying; (3) 20% of the total mass of the mixture of raw materials is weighed as a binder, and the flow rate of the peristaltic pump is set to 4 mL / min for granulation and 80-mesh screening to obtain a granule product.

[0023] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0024] During the granulation process, a vibrating screen is used to select dry particles with a particle size of 40-80 mesh. The 40-mesh oversize is crushed and rescreened, and the 80-mesh undersize is regranulated under favorable conditions. The intermediate product at the end of the granulation is put into a multi-motion mixer and mixed for 10 min, then loaded into a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min). Example 3 A thickening combination with high viscosity is prepared by the following method: (1) 270 g of xanthan gum, 30 g of guar gum, 630 g of malt dextrin, and 70 g of hydrolyzed whey protein are put into a mixer in the designed order of feeding (malt dextrin, xanthan gum, hydrolyzed whey protein, guar gum) to ensure thorough mixing; (2) The mixture of raw materials is put into a centrifugal ventilator, and the air inlet temperature on the temperature controller is set to 80°C to heat the air in the heat exchange chamber, so that the material is boiled and mixed, and the temperature is raised for drying; (3) Take 20% of the total mass of the raw material mixture as purified water as a binder, set the flow rate of the peristaltic pump to 4 mL / min, sieve, and pass through an 80-mesh sieve to obtain the granule product.

[0025] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0026] During the sieving process, an oscillating screen is used to select dry particles with a particle size of 40 to 80 mesh. The material on the 40-mesh screen is crushed and sieved again. If conditions permit, the material passing through the 80-mesh screen is regranulated. The intermediate product after sieving is placed in a multi-motion mixer and mixed for 10 min, then placed in a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min). Example 4 A thickening combination and its preparation method are as follows: (1) 240 g of xanthan gum, 60 g of guar gum, and 700 g of malt dextrin are placed in a mixer according to the designed feeding sequence (malt dextrin, xanthan gum, guar gum) to ensure thorough mixing. (2) The raw material mixture is placed in a centrifugal ventilator, and the air inlet temperature on the temperature controller is set to 80°C to heat the air in the heat exchange chamber, causing the material to boil, mix, and dry. (3) Take 20% of the total mass of the raw material mixture as purified water as a binder, set the flow rate of the peristaltic pump to 4 mL / min, sieve, and pass through an 80-mesh sieve to obtain the granule product.

[0027] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0028] During the sieving process, an oscillating screen is used to select dry particles with a particle size of 40 to 80 mesh. The material on the 40-mesh screen is crushed and sieved again. If conditions permit, the material passing through the 80-mesh screen is regranulated. The intermediate product after sieving is placed in a multi-motion mixer and mixed for 10 min, then placed in a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min). Example 5 A thickening combination and its preparation method are as follows: (1) 300 g of xanthan gum and 700 g of malt dextrin are placed in a mixer according to the designed feeding sequence (malt dextrin, xanthan gum) to ensure thorough mixing. (2) The raw material mixture is placed in a centrifugal ventilator, and the air inlet temperature on the temperature controller is set to 80°C to heat the air in the heat exchange chamber, causing the material to boil, mix, and dry. (3) Take 20% of the total mass of the raw material mixture as purified water as a binder, set the flow rate of the peristaltic pump to 4 mL / min, sieve, and pass through an 80-mesh sieve to obtain the granule product.

[0029] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0030] During the sieving process, an oscillating screen is used to select dry particles with a particle size of 40 to 80 mesh. The material on the 40-mesh screen is crushed and sieved again; if conditions permit, the material on the 80-mesh screen is regranulated. The intermediate product at the end of the sieving process is placed in a multi-motion mixer and mixed for 10 min, then placed in a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min). Example 6 A thickening combination and a preparation method thereof are provided: (1) 300 g guar gum and 700 g malt dextrin are placed in a mixer according to the designed feeding sequence (malt dextrin, guar gum) to ensure thorough mixing; (2) The raw material mixture is placed in a centrifugal ventilator, and the air inlet temperature on the temperature controller is set to 80°C to heat the air in the heat exchange chamber, so that the material is boiled and mixed, and is dried by increasing the temperature; (3) Take 20% of the total mass of the raw material mixture as purified water as a binder, set the flow rate of the peristaltic pump to 4 mL / min, sieve, and pass through an 80-mesh sieve to obtain the granule product.

[0031] In an embodiment, the air inlet speed is 10 m / s, and the drying time is 40 min.

[0032] During the sieving process, an oscillating screen is used to select dry particles with a particle size of 40 to 80 mesh. The material on the 40-mesh screen is crushed and sieved again; if conditions permit, the material on the 80-mesh screen is regranulated. The intermediate product at the end of the sieving process is placed in a multi-motion mixer and mixed for 10 min, then placed in a clean plastic bag to ensure that the final product has uniform particle size and moisture content (motor speed 1000 r / min). Experiment 1: Viscosity determination results of the thickening combination The specific steps are as follows: Accurately weigh 0.5 g, 1.25 g of the maltodextrin + xanthan gum combination (Example 5), the maltodextrin + guar gum combination (Example 6), the maltodextrin + xanthan gum + guar gum combination (Example 4), stir the distilled water with a glass rod and add the sample, add all the sample within a few seconds, continue to stir at the same stirring speed until completely dissolved, configure into a 0.5%, 1.25% aqueous solution, set the rotational viscometer speed to 30 rpm, and measure the viscosity; accurately weigh 0.25 g, 0.5 g, 0.75 g, 1.0 g, 1.25 g of the thickening combination (Example 1), stir the distilled water with a glass rod and add the sample, add all the sample within a few seconds, continue to stir at the same stirring speed until completely dissolved, configure into a 0.25%, 0.5%, 0.75%, 1.0%, 1.25% aqueous solution, and measure the viscosity at a rotational viscometer speed of 30 rpm; set the rotational viscometer speed to 30 rpm, and measure the concentration required for the maltodextrin + xanthan gum (Example 5), the maltodextrin + guar gum (Example 6), the maltodextrin + xanthan gum + guar gum (Example 4), and the thickening combination (Example 1) to reach a viscosity value in the range of 480-530 mPa·s. The determination results are shown in Table 1. Figures 1-4 .

[0033] The results show that: Figure 1 , 2 As shown in Table 1, at the same concentration (0.5%, 1.25%), the viscosity of the fluid after thickening of the thickening combination (Example 1) is significantly higher than that of the maltodextrin + xanthan gum (Example 5), the maltodextrin + guar gum combination (Example 6), indicating that the combination of xanthan gum and guar gum can play a role in coordinated thickening; the viscosity of the fluid after thickening of the thickening combination is significantly higher than that of the xanthan gum + guar gum + maltodextrin combination (Example 4), and the addition of hydrolyzed whey protein can improve the thickening viscosity of the thickening combination.

[0034] Figure 3 As shown in Table 2, to reach the same viscosity range (480-530 mPa·s), the concentration required for the thickening combination (Example 1) is the lowest.

[0035] Figure 4 As shown in Table 3, with the increase of the concentration of the thickening combination, the viscosity of the fluid after thickening gradually increases, which conforms to the general rule that the viscosity of a general thickening agent increases with the increase of the concentration.

[0036] Experiment 2: Results of the stability of the thickening combination over time The specific method is as follows: Accurately weigh 0.5 g, 1.25 g thickening combination (Example 1), stir distilled water with a glass rod and add the sample, add all the sample within a few seconds, continue to stir at the same stirring speed until completely dissolved, configure into 0.5%, 1.25% aqueous solution; control other conditions to be consistent, respectively stand for 10, 20, 30, 40, 50, 60, 120 minutes, then measure the viscosity at 30 rpm. The viscosity measurement results are shown in Table 1. Figure 5 .

[0037] The results show that the viscosity of the thickened fluid after the thickening combination (Example 1) tends to be stable at 20 min, indicating that the thickening combination (Example 1) has good stability over time.

[0038] Experiment 3: Saliva resistance results of thickening combination The specific method is as follows: accurately weigh 0.5 g, 1.25 g thickening combination (Example 1), stir distilled water with a glass rod and add the sample, add all the sample within a few seconds, continue to stir at the same stirring speed until completely dissolved, configure into 0.5%, 1.25% aqueous solution; stand for 30 min, each place 10.0 g in two 25 mL glass beakers, labeled as sample A, B. Solution A is not added amylase, solution B is added amylase. After standing in a 37℃ water bath constant temperature tank for 1 hour, 100 μL of 100 U / mL amylase solution is added to solution B, and stirred at a uniform speed for 10 minutes. Then, solution A and B are further co-stood in a 37℃ water bath constant temperature tank for 30 minutes. Solution A and B are taken out of the water bath constant temperature tank and stood in a water bath constant temperature tank (water temperature 20±2℃). After adjusting the temperature of the solution to 20±2℃, the viscosity is measured at 30 rpm. The viscosity measurement results are shown in Table 2. Figure 6 .

[0039] The results show that the viscosity of the thickened fluid after the thickening combination (Example 1) tends to be stable at 20 min, indicating that the thickening combination (Example 1) has good stability over time.

[0040] The above provided examples are not intended to limit the scope covered by the present application, and the described steps are not intended to limit the execution order. Those skilled in the art can make obvious improvements to the present application in combination with existing common knowledge, which also falls within the protection scope defined by the claims of the present application.

Claims

1. A thickened composition of high consistency, characterized in that, By mass percentage, it comprises the following components: Maltodextrin 56-63% Xanthan gum 24-27% Guar gum 3-6% Hydrolyzed whey protein 7-14%.

2. The thickened composition according to claim 1, characterized in that, The degree of hydrolysis of the hydrolyzed whey protein is 18-22%.

3. The thickened composition according to claim 1, characterized in that, Each raw material is a solid powder, and all are food-grade raw materials.

4. The thickened composition according to claim 1, characterized in that, By mass percentage, it comprises the following components: Maltodextrin 56-58% Xanthan gum 24-25% Guar gum 5-6% Hydrolyzed whey protein 12-14%.

5. The thickened composition according to claim 1, wherein, The mass ratio of xanthan gum to guar gum is 4:

1.

6. The thickened composition according to claim 1, wherein, It is a granule.

7. A process for the preparation of the thickened composition according to claim 1, characterized in that, It is a granule, comprising the following steps: (1) Weigh the maltodextrin, xanthan gum, guar gum, and hydrolyzed whey protein according to the proportion, then put them into a three-dimensional motion mixer to mix evenly, and get the raw material mixture; (2) Put the raw material mixture into a centrifugal ventilator, set the air inlet temperature on the temperature controller to 80 ℃±15℃, heat the air in the heat exchange chamber, make the material boil and mix, and dry by heating; (3) Weigh 15-25% of the total mass of the raw material mixture as a binder, set the flow rate of the peristaltic pump to 2-8 mL / min, size the particles, and pass through an 80-mesh sieve to get the granule product.

8. The production method according to claim 7, characterized by, In step (2), the air inlet speed is 10-15 m / s, and the drying time is 35-60 min.

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