Preparation method and application of wheat paste suitable for people with dysphagia

Abstract

The invention discloses a preparation method and application of wheat paste suitable for people with dysphagia. Stirring whole wheat flour and wheat starch to form compound flour; fully mixing table salt or dietary alkali, water and the compound powder, blending into uniform paste, and standing; pouring the paste after standing into boiling water, stirring in the same direction while pouring, and continuously stirring with soft fire after all the paste is added, so as to obtain a hot wheat dough; and cooling, dicing, sub-packaging and sealing the obtained hot wheat dough, then carrying out high-temperature and high-pressure sterilization, and cooling to normal temperature after sterilization to obtain the wheat dough suitable for people with dysphagia. The prepared wheat dough food is soft in texture, appropriate in cohesiveness and high in swallowing safety, belongs to the fifth level in the international dysphagia food standard, and is particularly suitable for chewing and swallowing of the old.

Description

Technical Field

[0001] This invention relates to the field of food technology for people with swallowing disorders, and specifically to a method for preparing wheat paste suitable for people with swallowing disorders and its application. Background Technology

[0002] Dysphagia has become one of the most serious health challenges facing aging societies worldwide. Studies show that approximately 27% to 68% of older adults suffer from dysphagia due to muscle and oral function degeneration. This condition not only directly leads to difficulty eating but also causes malnutrition, dehydration, and significantly increases the risk of aspiration and aspiration pneumonia, seriously threatening the health and lives of patients. Therefore, developing safe, appropriate, and nutritious dietary intervention programs is crucial for ensuring the quality of life for this population.

[0003] Currently, the main dietary solution for dysphagia is texture-modified foods. However, several significant bottlenecks remain in this field regarding technological development, product evaluation, and industrialization, which limit its effectiveness and widespread adoption.

[0004] For a long time, adjusting the viscosity of food by simply adding thickeners has been a common practice. However, research shows that viscosity adjustment alone is insufficient to meet the needs of safe swallowing. Inappropriate texture can prolong oral processing time, causing food residue in the throat and increasing the risk of choking. Achieving uniform and safe texture modification is particularly difficult for food matrices rich in protein (such as meat) or fiber.

[0005] The core of developing foods for dysphagia lies in the precise control of their rheological and tribological properties. Currently, although the industry has applied instrumental methods such as texture profile analysis, the lack of internationally unified standardized testing protocols across the field makes it difficult to compare and mutually recognize data from different studies, severely hindering the standardized development of products and reliable quality control.

[0006] In summary, the field of dysphagia-specific foods urgently needs a breakthrough solution. First, the new solution should go beyond simple thickening methods, achieving precise and stable control over product texture (such as hardness, cohesiveness, and elasticity) through scientific ingredient ratios and processing techniques. Second, the chosen technological approach should balance innovation with industrial feasibility, ensuring standardized, large-scale production and good safety. Finally, the final product should possess clearly defined and objectively measurable textural parameters that accurately correspond to clinical swallowing safety requirements (such as international dysphagia dietary standards). Summary of the Invention

[0007] The technical problem this invention aims to solve is: based on the current state of research and production of foods for people with swallowing disorders, this invention provides a method for preparing wheat paste suitable for people with swallowing disorders and its application. The technical solution of this invention, through the scientific compounding of raw materials and precise control of process parameters, solves the problems of uneven texture, insufficient swallowing safety, and short shelf life of traditional paste-like foods. The product of this invention has a uniform and soft texture, meets the specific grade requirements of the International Disordered Dysphagia Food Standard (IDDSI), is suitable for safe consumption by the elderly and people with swallowing dysfunction, and has a long shelf life.

[0008] To solve the above problems, the technical solution adopted by the present invention is as follows:

[0009] This invention provides a method for preparing wheat paste suitable for people with swallowing disorders, the method comprising the following steps:

[0010] (1) Mix whole wheat flour and wheat starch to form a compound powder;

[0011] (2) Mix salt or baking soda, water and compound powder thoroughly to form a uniform batter and let it stand for 10 to 15 minutes;

[0012] (3) Pour the settled batter into boiling water while stirring in the same direction. After all the batter has been added, turn the heat to low and continue stirring for 15-55 minutes to make hot wheat batter.

[0013] (4) Cool the obtained hot wheat paste, cut it into pieces, package and seal it, and then sterilize it under high temperature and high pressure. After sterilization, cool it to room temperature to obtain wheat paste suitable for people with swallowing disorders.

[0014] According to the above-mentioned preparation method of wheat porridge suitable for people with swallowing disorders, when the whole wheat flour and wheat starch form a compound powder in step (1), the wheat starch accounts for 30-45% of the mass of the compound powder.

[0015] According to the above-mentioned preparation method of wheat paste suitable for people with swallowing disorders, the mixing mass ratio of salt or edible alkali, water and compound powder in step (2) is 0.5-2.5:150:100.

[0016] According to the above-mentioned preparation method of wheat paste suitable for people with swallowing disorders, when the salt or edible alkali, water and compound powder are fully mixed in step (2), the salt or edible alkali is first dissolved in water and then fully mixed with the compound powder.

[0017] According to the above preparation method of wheat paste suitable for people with swallowing disorders, the amount of boiling water added in step (3) is 3 to 7 times the mass of the compound powder.

[0018] According to the above preparation method of wheat paste suitable for people with swallowing disorders, the mass of cooling, cutting and packaging in step (4) is 400-600g; the temperature is controlled at 110-120℃ and the time is 20-40min during the high temperature and high pressure sterilization.

[0019] According to the above method for preparing wheat paste suitable for people with dysphagia, the wheat paste obtained in step (4) belongs to level 5 in the International Standard for Foods that Disturb Swallowing Disorders.

[0020] The wheat paste prepared by the method of this invention is suitable for elderly people to chew and swallow.

[0021] The positive and beneficial effects of this invention are:

[0022] 1. In the technical solution of this invention, the raw material ratio is scientific and the texture is suitable for swallowing: by compounding 30-45% wheat starch into whole wheat flour and optimizing the amount of water added and the amount of alkali / salt added, the hardness, elasticity and cohesiveness of the product are synergistically controlled. Using whole wheat flour can also utilize its dietary fiber to break down the overly dense starch gel network, effectively reducing the hardness and stickiness of the product, making its texture more in line with the requirements for swallowing safety.

[0023] 2. In the technical solution of this invention, the process parameters are optimized, resulting in stable and uniform quality. This invention optimizes key process parameters through experiments, establishing the optimal combination of starch addition ratio, water addition, alkali addition, and heating time, ensuring the stability and reproducibility of the texture of each batch of product.

[0024] 3. In the technical solution of this invention, the sterilization process is effective and the shelf life is significantly extended. This invention adopts a high-temperature and high-pressure (hydrothermal) sterilization process under specific conditions (such as 110°C for 40 minutes), which can extend the shelf life to more than 30 days without adding preservatives and maintaining the excellent texture and flavor of the product, thus solving the bottleneck of industrial production of fresh wet starch gel foods.

[0025] 4. The products of this invention are standardized and comply with international standards. The products prepared by this invention can be evaluated and graded through objective texture analysis and IDDSI standards (fork pressure test, spoon tilt test), ensuring that their swallowing safety level is clear and verifiable, providing a reliable option for clinical nutritional support.

[0026] 5. The wheat porridge prepared by this invention has a soft texture, suitable cohesiveness, and high swallowing safety. It belongs to level 5 in the international standards for dysphagia foods and is especially suitable for chewing and swallowing by the elderly. Attached Figure Description

[0027] Figure 1 This invention provides a schematic diagram of the process for preparing wheat paste for people with swallowing disorders.

[0028] Figure 2 The effect of starch addition on IDDSI fractionation of stirred dough;

[0029] Figure 3 The effect of alkali addition on IDDSI fractionation of stirred agglomerates;

[0030] Figure 4 The effect of salt addition on IDDSI fractionation of stirred agglomerates;

[0031] Figure 5 The effect of water addition on IDDSI classification of lumps;

[0032] Figure 6 The effect of heating time on IDDSI classification of stirred dough;

[0033] Figure 7 The effect of different starch contents on IDDSI grading of wheat lumps in the embodiments of the present invention;

[0034] Figure 8 The IDSI grading of different whole wheat flour preparations for dough in this embodiment of the invention. Detailed Implementation

[0035] To make the inventive purpose, technical solution, and effects of this invention clearer, the invention will be described in detail below with reference to specific embodiments and accompanying drawings. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of protection of the invention.

[0036] The optimization experimental process for the research and improvement of the technical solution of this invention is as follows:

[0037] To standardize food texture classification standards and descriptive terminology worldwide, the International Dysphagia Diet Standardization Initiative (IDDSI) has provided methods for testing food texture and guidelines for adjusting it. Edible foods are divided into two categories: food and beverages, with seven grades (0-7). Beverages are further divided into four grades: Grade 0 (thin), Grade 1 (slightly thick), Grade 2 (slightly thick), Grade 3 (medium thick), and Grade 4 (very thick). Foods are divided into four grades: Grade 5 (finely chopped and moist), Grade 6 (soft, bite-sized), and Grade 7 (regular). This classification standard unifies food texture grading standards globally and introduces tests such as fork dripping, spoon tilting, chopsticks, and finger tests for grading food texture in daily life, which is of significant importance. While some countries have established food texture grading standards, those in countries like the UK and Australia are mostly qualitative, with lower accuracy and reproducibility in their assessment methods. While countries like the United States and Japan have incorporated shear viscosity as a quantitative parameter in their standards for classifying the texture of liquid foods, the viscosity grade parameter is a range parameter and still cannot accurately quantify the viscosity of fluid foods. In 2021, the Chinese Nutrition Society adopted the food texture detection methods in the IDDSI framework and issued the group standard "Easy-to-Eat Foods," which mainly uses the syringe test and fork press test to classify foods into six categories: soft, finely chopped, finely pureed, high-viscosity, medium-viscosity, and low-viscosity.

[0038] Based on the IDDSI standard's 5-level product texture, this invention compared wheat porridge made from single wheat flour and single whole wheat flour, establishing the feasibility of producing wheat porridge using whole wheat flour as the main raw material. The effects of starch addition, salt addition, alkali addition, water addition, and heating time on the quality of the porridge were systematically studied, and the process conditions were determined. Addressing the issue of the porridge's perishability and short shelf life, three sterilization methods—acid washing, microwave, and hydrothermal—were compared, and the optimal sterilization scheme was selected to ensure product shelf-life stability. Finally, the optimized process was applied to different varieties of whole wheat flour to verify its universality, ultimately producing an easy-to-swallow, high-quality wheat porridge with a long shelf life, suitable for the elderly.

[0039] 1.1 Preparation process of wheat gluten: mixing of raw and auxiliary materials (whole wheat flour, wheat starch, salt or edible alkali, water) - batter preparation - cooking - simmering and shaping - cooling and cutting - packaging and sterilization - finished wheat gluten.

[0040] Key points of production process operation:

[0041] a. After mixing the raw and auxiliary materials, add a certain amount of water to make a paste with the texture of yogurt, without obvious granules, and let it stand and ferment for 10-15 minutes.

[0042] b. Pour the starch paste into boiling water while stirring constantly (in the same direction). After it is completely added, turn the heat to low and stir continuously until a smooth, cooked dough is formed.

[0043] Table 1. Comparison of texture and sensory scores between wheat flour dough and whole wheat flour dough

[0044]

[0045] Based on preliminary experimental results (see Table 1), comparing the texture and sensory scores of wheat flour dough and whole wheat flour dough, it was found that the gel system formed after cooling from wheat flour dough exhibits high viscoelasticity, producing a firm and stiff texture during chewing, and leaving excessive residue on the palate after swallowing, increasing the risk of swallowing difficulties in the elderly. Furthermore, wheat flour dough also suffers from monotonous texture, a sticky feel, and an unpleasant, sticky sensory experience. Whole wheat flour dough demonstrates certain advantages in three aspects. In terms of texture, the dietary fiber in whole wheat flour is dispersed in the starch gel, reducing the hydrogen bonds between amylose molecules, weakening the density of the starch gel, and lowering the viscosity and hardness of the product to suit the swallowing needs of the elderly. In terms of sensory experience, the bran retained in whole wheat porridge provides a slight chewy texture, alleviating the stickiness of single wheat porridge. In terms of nutrition, whole wheat porridge retains the complete wheat endosperm, bran, and germ, supplementing the dietary fiber and micronutrients needed by the elderly, thus enhancing its nutritional value.

[0046] 1.2 Single-factor experiment to investigate the production process of wheat paste:

[0047] Based on the preliminary experimental results, a single-factor experiment was conducted using 100g of dry-based mixed flour (whole wheat flour moisture 9.34%, wheat starch moisture 11.03%), 0.5g of alkali added, 25min of heating time, and 400g of water added as the baseline. The effects of starch, alkali, salt added, heating time, and water added on the textural properties and sensory scores of wheat dough were investigated, and IDDSI grades were determined.

[0048] 1.2.1 Determination of starch addition amount:

[0049] As shown in Table 2, the sensory score initially increased and then decreased with the increase of wheat starch addition, consistent with the trends in the hardness, cohesiveness, adhesiveness, and chewiness of the wheat paste. At an addition of 40%, the wheat paste achieved high levels of hardness, cohesiveness, adhesiveness, and chewiness, while maintaining stable elasticity, resulting in the best sensory score. The reason for this may be that at low starch concentrations, starch molecules can effectively cross-link, forming a relatively stable gel structure. However, at high starch concentrations, the gel structure becomes too dense, and the moisture distribution is uneven, leading to a decrease in hardness, adhesiveness, and chewiness.

[0050] Table 2. Effects of starch addition on the texture and sensory score of wheat dough.

[0051]

[0052] Note: The average of different letters in the same column indicates a significant difference (p < 0.05).

[0053] The effect of starch addition on IDDSI grading of lumps: the swallowing disorder food grade was determined by fork pressure test and spoon tilt test in the IDDSI framework.

[0054] Fork pressure test: When a fork presses down on the food, the food is easily separated and can be easily crushed by the pressure of the fork through the gaps (the pressure used will not cause the nails to turn white); Spoon tilt test: The food has enough cohesiveness to maintain its shape on the spoon; if the spoon is tilted, leans to one side or shaken, the food will tilt or fall off the spoon, and only a very small amount of food residue will be left on the spoon.

[0055] From the test results (see details) Figure 2 As can be seen, in the spoon tilt test, all samples can be piled up well on the spoon and slowly slide off the spoon when tilted; in the fork pressure test, the pressure used to crush the food will turn the nail white, indicating that the wheat churn with 50% starch added belongs to the level 6 (soft and bite-sized) food in the IDDSI framework, while the other groups belong to the level 5 (crushed and wet soft) food.

[0056] IDDSI testing for dysphagia food systems: fork pressure test and spoon tilt test (the same below).

[0057] 1.2.2 Determination of the amount of alkali added:

[0058] As shown in Table 3, with the increase of alkali addition, the overall hardness of the dough decreased, while the stickiness and chewiness initially increased and then decreased, and the sensory scores showed a similar trend. Excessive alkali addition leads to excessive starch hydrolysis, weakens the network structure, and makes the dough "soft and mushy" rather than "having a certain chewiness," and also deteriorates the flavor. This can be seen from the IDDSI test results (see details). Figure 3 The effect of alkali addition on the IDDSI grading of lumps (all samples could be classified as Grade 5 (finely crushed and soft) food).

[0059] Table 3. Effects of Alkali Addition Amount on Texture and Sensory Score of Wheat Pulp

[0060]

[0061] Note: The average of different letters in the same column indicates a significant difference (p < 0.05).

[0062] 1.2.3 Determination of Salt Addition Amount:

[0063] Table 4 shows that the hardness of wheat porridge initially increased and then decreased with increasing salt content, reaching a peak at 2.0 g (1855.9 g), significantly higher than other groups. This may be due to the enhanced interaction between starch molecules via electrostatics, slightly increasing the osmotic pressure of the system and making the gel network more compact, thus improving hardness. Sensory scores also showed a similar trend, indicating that adding an appropriate amount of salt can improve the flavor of the porridge, but excessive addition will reduce its palatability. The IDDSI test results (see details...) further illustrate this. Figure 4 (Figure showing the effect of salt addition on IDDSI grading of lumps) All samples can be classified as Grade 5 (finely crushed and soft) food.

[0064] Table 4. Effects of salt addition on the texture and sensory score of wheat paste.

[0065]

[0066] Note: The average of different letters in the same column indicates a significant difference (p < 0.05).

[0067] 1.2.4 Determining the amount of water to add

[0068] Table 5 shows that the amount of water added significantly affects the hardness, adhesiveness, and chewiness of wheat porridge, thus influencing its sensory score. When the water content is 500g, the texture of the porridge reaches its optimal level, at which point the starch is fully gelatinized, forming a tight three-dimensional gel network, resulting in the best texture and mouthfeel. Insufficient water prevents starch gelatinization, resulting in a loose, powdery texture and poor mouthfeel; excessive water dilutes the starch concentration, leading to an overly soft, sticky texture lacking structure and chewiness. At water content of 400g and 500g, the texture indicators of wheat porridge are similar to those of commercially available porridge. However, commercially available porridge is less palatable due to its sour and astringent taste, resulting in lower sensory scores. Considering the above texture and sensory scores, a water content of 500g was chosen for further research. The effect of water content on the IDDSI grading of porridge (see details...) Figure 5 ).

[0069] Table 5. Effects of water addition on the texture and sensory score of wheat paste.

[0070]

[0071] Note: The average of different letters in the same column indicates a significant difference (p < 0.05).

[0072] 1.2.5 Determination of heating time:

[0073] Table 6 shows that the hardness, adhesiveness, and chewiness of the dough continuously increase with prolonged heating time. This is likely because prolonged heating leads to moisture evaporation, making the product drier and denser, thus significantly increasing hardness. Sensory scores reach their maximum at a heating time of 35 minutes. Further extending the heating time to 65 minutes may cause the product to become excessively dry and hard due to excessive water loss, resulting in a poorer texture and a drop in sensory scores. Considering all factors, a heating time of 35 minutes is chosen, ensuring sufficient starch gelatinization while producing a product with moderate hardness and excellent texture. The effect of heating time on the IDDSI grading of the dough (see [link to table]). Figure 6 ).

[0074] Table 6. Effects of heating time on the texture and sensory scores of wheat dough.

[0075]

[0076] Note: The average of different letters in the same column indicates a significant difference (p < 0.05).

[0077] Example 1:

[0078] This invention relates to a method for preparing wheat paste suitable for people with swallowing disorders, and its detailed steps are as follows:

[0079] (1) Weigh whole wheat flour and wheat starch and mix them to form 100g of compound powder; the wheat starch accounts for 40% of the mass of the compound powder;

[0080] (2) Add 2g of edible alkali (accounting for 2% of the compound powder) and 150g of water (1.5 times the mass of the compound powder) to the obtained compound powder, stir to make a smooth and even batter, and let it stand for 15 minutes.

[0081] (3) Slowly pour the settled batter into 500mL of boiling water, stirring quickly in the same direction with a spoon while pouring; after pouring all of it in, turn the heat to low and continue stirring in the same direction for 35 minutes until the batter in the pot becomes smooth, translucent and without obvious particles.

[0082] (4) Pour the cooked wheat dough into a flat mold and let it cool and set at room temperature; then cut it into pieces of about 500g each, pack them into a food-grade heat-resistant box, and seal them.

[0083] (5) Place the sealed product at 110℃ for 40 minutes to sterilize. After sterilization, the product temperature drops to room temperature to obtain the finished product wheat porridge suitable for people with swallowing disorders.

[0084] Verification of process optimization parameters in the technical solution of this invention:

[0085] To verify the optimal process, the operating steps of Example 1 of this invention were adopted, but the key parameters were set according to the optimization results: 100g of compound powder (wheat starch ratio 40.2%), 2.0g of edible alkali, 150g of water for batter preparation, 500g of boiling water, and a heating time of 35min (this time is the stirring time in step (3) of Example 1). Three batches of products were prepared under these conditions, and the average sensory score reached 83.3 points. The texture was soft and uniform, and the taste was good.

[0086] Evaluation of the sterilization process in the technical solution of this invention:

[0087] Multiple batches of wheat lumps were prepared according to the formula and preliminary process in the preparation method of Example 1 of the present invention. After being packaged and sealed, they were subjected to high temperature and high pressure treatment at 110°C for 40 minutes and stored at 25°C.

[0088] The total bacterial count and sensory quality were tested regularly. The results showed that the total bacterial count of the wheat paste product still met the safety standards after 25 days, the sensory score remained above 80 points, and there was no spoilage or deterioration after 30 days of storage, confirming that hydrothermal sterilization can effectively provide a shelf life of no less than 30 days.

[0089] Product texture and IDDSI rating evaluation in the technical solution of this invention:

[0090] The wheat paste prepared in Example 1 was subjected to TPA testing using a texture analyzer. The hardness was measured to be in the range of 400-500g, the elasticity to be approximately 0.86-0.90, and the cohesiveness to be approximately 0.85-0.90. Following the IDDSI framework, the product could be easily separated by pressing down with a fork without excessive force (the fingernail did not turn white), and it slid as a whole when tilted while scooping it with a spoon. Based on the testing standards, the product was determined to meet the requirements of IDDSI Level 5 (fine and soft wet type).

[0091] Verification of the universality of raw materials in the technical solution of this invention:

[0092] To verify the adaptability of the process to different raw materials, seven different grades of whole wheat flour, including high-amylose whole wheat flour and Xinmai 45 whole wheat flour, were selected and prepared into wheat dough according to the preparation process parameters of Example 1 (40% wheat starch was fixedly added to the compound flour). Texture testing showed that although the hardness of the products obtained from different raw materials varied (ranging from approximately 400-2000g), all products met the swallowing safety requirements of Level 5 (finely crushed and soft) according to the IDDSI standard test (see Appendix for details). Figure 8 This demonstrates that the core process has good applicability to whole wheat flour from different sources.

[0093] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing wheat paste suitable for people with swallowing disorders, characterized in that, The preparation method includes the following steps: (1) Mix whole wheat flour and wheat starch to form a compound powder; (2) Mix salt or baking soda, water and compound powder thoroughly to form a uniform batter and let it stand for 10 to 15 minutes; (3) Pour the settled batter into boiling water while stirring in the same direction. After all the batter has been added, turn the heat to low and continue stirring for 15-55 minutes to make hot wheat batter. (4) Cool the obtained hot wheat paste, cut it into pieces, package and seal it, and then sterilize it under high temperature and high pressure. After sterilization, cool it to room temperature to obtain wheat paste suitable for people with swallowing disorders.

2. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: When whole wheat flour and wheat starch are combined to form compound powder in step (1), wheat starch accounts for 30-45% of the mass of the compound powder.

3. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: The mixing mass ratio of salt or edible alkali, water and compound powder in step (2) is 0.5-2.5:150:

100.

4. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: When mixing salt or edible alkali, water and compound powder in step (2), first dissolve the salt or edible alkali in water, and then mix it thoroughly with the compound powder.

5. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: In step (3), the amount of boiling water added is 3 to 7 times the mass of the compound powder.

6. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: The mass of cooling, cutting, and packaging in step (4) is 400-600g; the temperature is controlled at 110-120℃ and the time is 20-40min during the high-temperature and high-pressure sterilization.

7. The method for preparing wheat paste suitable for people with swallowing disorders according to claim 1, characterized in that: The wheat porridge obtained in step (4) is classified as Level 5 in the International Standard for Foods that Disturb Swallowing Disorders.

8. The wheat paste prepared by the method of claim 1 is suitable for chewing and swallowing by the elderly.

Images