A low gi nutritionally modulated gel type swallowing aid product and method of making same

Abstract

This invention relates to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. The gel-type swallowing aid product comprises a low-GI gel matrix, popping beads, and a complex additive. The low-GI gel matrix is ​​prepared from konjac flour, resistant starch, erythritol, oat fiber, a complex prebiotic, and water. The popping beads consist of an outer shell and a prebiotic filling encapsulated within the outer shell. The prebiotic filling comprises probiotic powder, chitosan oligosaccharide, chitin oligosaccharide, vitamin complex, trace elements, anthocyanins, and MCT oil. Compared with existing technologies, this invention, based on the use of low-GI ingredients and combined with popping beads containing a prebiotic filling, enhances the patient's chewing and swallowing ability, improves the product's nutritional value, and provides a novel nutritional functional gel option for swallowing aids for diabetic patients and those with swallowing difficulties.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. Background Technology

[0002] Dysphagia (difficulty swallowing and chewing) is a condition characterized by difficulty in transporting food from the mouth to the stomach due to structural and / or functional impairment of organs such as the jaw, lips, tongue, soft palate, pharynx, and esophagus. Dysphagia can lead to various adverse consequences, such as malnutrition and developmental delays. It can also affect a patient's social activities and quality of life. Patients may experience feelings of inferiority, anxiety, and even a tendency towards social isolation due to eating difficulties.

[0003] Long-term hyperglycemia can lead to peripheral neuropathy, affecting the coordination of throat muscles and increasing the risk of dysphagia. Diabetic microvascular complications may affect esophageal motility, leading to esophageal dysphagia. Therefore, the interaction between diabetes and dysphagia / chewing disorders is significant. Traditional swallowing aids (such as pastes prepared with thickeners) can reduce the risk of aspiration by altering the texture of food, but they have significant shortcomings. These foods typically lack nutritional regulation and cannot be precisely tailored to the specific nutritional needs of patients with swallowing disorders. Furthermore, they often contain high-GI (glycemic index) ingredients; for example, some rice pastes and sesame pastes, which are not treated with thickeners, can easily cause a rapid rise in blood sugar, thus increasing the metabolic burden on patients. On the other hand, while low-GI foods (such as whole-wheat products) have advantages in blood sugar control, their texture is usually coarser and unsuitable for the oral and pharyngeal functional characteristics of patients with swallowing disorders.

[0004] CN 119423189A discloses a tea jelly suitable for people with swallowing disorders and its preparation method. This invention involves preparing a tamarind polysaccharide solution, mixing it with a composite solution of tea powder, sucrose, and citric acid, and then cooling the mixture to obtain the tea jelly. However, this preparation method lacks the supplementation of nutrients, which may lead to nutritional deficiencies in patients.

[0005] CN 118975662A discloses a food product for dysphagia, its preparation method, and its application. This invention uses rice starch, perilla oil, whey protein isolate, and other nutrients such as dietary fiber, anthocyanins, compound minerals, and compound vitamins. The mixture is heated to 95°C for 10 minutes and then cooled to obtain the dysphagia food product. However, this preparation method uses rice starch, which can easily cause blood sugar fluctuations, making it unsuitable for people who need to maintain stable blood sugar levels.

[0006] CN118058452A discloses a food gel for swallowing and feeding training, the main component of which is a gel formed by cross-linking of calcium ions activated by glucono-delta-lactone with sodium alginate and pectin. This gel is characterized by its soft texture, high cohesion, and low adhesion, making it suitable for patients with swallowing disorders. However, it lacks low-GI properties, making it unsuitable for diabetic patients and those requiring blood sugar control. Furthermore, the gel lacks nutritional regulation functions and cannot meet the diverse nutritional needs of patients with swallowing disorders.

[0007] In summary, both traditional swallowing training aids and low-GI foods have limitations in meeting the needs of diabetic patients with swallowing disorders. Therefore, there is an urgent need to develop novel functional foods that combine low-GI, nutritional regulation, and swallowing training properties for patients with both diabetes and swallowing / chewing disorders. Summary of the Invention

[0008] The purpose of this invention is to overcome the defects of the prior art and provide a low-GI nutrition-regulating gel-type swallowing aid product and its preparation method.

[0009] The objective of this invention can be achieved through the following technical solutions: This invention first provides a low-GI nutritional regulation gel-type swallowing aid product, which includes a low-GI gel matrix, popping beads, and compound additives; The low-GI gel matrix is ​​prepared from the following raw materials in parts by weight: 100-140 parts konjac powder, 40-60 parts resistant starch, 8-20 parts erythritol, 25-50 parts oat fiber, 17.5-40 parts compound prebiotics, and 350-750 parts water. The popping beads comprise 10-30 wt% of the total product mass and are specifically composed of an outer shell and a prebiotic filling encapsulated within the outer shell. The outer shell is formed by cross-linking sodium alginate under the action of calcium lactate. The prebiotic filling is made from the following raw materials in the indicated weight percentages: 12-18% probiotic powder, 1.5% chitosan oligosaccharide, 1.5% chitin oligosaccharide, 1-4% vitamin complex, 1.5-2.5% trace elements, 0.8-1.5% anthocyanins, and 65-75% MCT oil. The composite additive accounts for 0.06~0.1wt% of the total product mass.

[0010] Furthermore, the resistant starch includes one or more of high amylose corn starch, potato starch, and legume starch, preferably high amylose corn starch.

[0011] Furthermore, the purity of the erythritol is ≥ 98%. Erythritol provides a sweetness similar to sucrose, but participates almost entirely in metabolism, does not raise blood sugar, significantly reduces the total calories of the product, and synergistically forms a stable gel structure with konjac flour and resistant starch, improving the taste.

[0012] Furthermore, the compound prebiotic is specifically composed of the following raw materials in parts by weight: 5-15 parts of fructooligosaccharides, 2.5-5 parts of soybean oligosaccharides, and 10-20 parts of inulin.

[0013] Furthermore, the purity of the oligofructose is ≥95%. The oligofructose, in synergy with oat fiber, enhances the gel's water-holding capacity, preventing the product from drying out and becoming difficult to swallow; it also enhances intestinal barrier function, reducing the risk of slowed intestinal motility in patients with swallowing disorders due to bed rest; and indirectly enhances immunity through the gut microbiota-immune axis.

[0014] Furthermore, the purity of the soybean oligosaccharides is ≥90%. Soybean oligosaccharides promote the proliferation of Bifidobacteria and form a complex prebiotic combination with fructooligosaccharides and inulin. They are acid and heat resistant, maintaining activity during gel processing; they rapidly restore gut microbiota balance in cases of intestinal flora imbalance; and soybean oligosaccharides produce less gas and have better tolerability.

[0015] Furthermore, the purity of the inulin is ≥92%. Inulin forms a dense gel network with resistant starch and konjac flour, improving the smoothness and swallowing safety of the product; it mimics the taste of oil, helping to reduce the greasiness of MCT oil in the filling; it slows gastric emptying, reduces postprandial blood sugar fluctuations, enhances low-GI characteristics, and prolongs satiety; and it produces short-chain fatty acids through fermentation, promoting the absorption of minerals such as calcium and magnesium.

[0016] Furthermore, the bacterial count in the probiotic powder is 1×10⁻⁶. 9 ~4×10 9 CFU / g .

[0017] Furthermore, the probiotic powder is composed of Bifidobacterium lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum in a mass ratio of 1:(0.8-1.2):(0.8-1.2), preferably 1:1:1. In the probiotic composition of the present invention, Bifidobacterium lactis regulates the intestinal flora, enhances immunity, and reduces inflammatory responses; Lactobacillus rhamnosus can enhance intestinal barrier function and improve immune function; and Lactobacillus plantarum has anti-inflammatory properties and helps regulate blood lipids and blood sugar.

[0018] Furthermore, the chitosan oligosaccharides and chitin oligosaccharides are derived from shrimp and crab shells, with a purity of over 95%, and are mainly used to promote the growth and colonization of probiotics.

[0019] Furthermore, the vitamin complex includes one or more of vitamin D3, vitamin E, B vitamins, and vitamin C, preferably vitamin D3 and vitamin E.

[0020] Furthermore, the trace elements include one or more of iron, zinc, and iodine.

[0021] Furthermore, the iron is added in the form of ferrous gluconate.

[0022] Furthermore, the zinc is added in the form of zinc gluconate.

[0023] Furthermore, the iodine is added in the form of potassium iodide.

[0024] Furthermore, the anthocyanins are derived from one or more of black goji berry, blueberry, or purple cabbage extracts, with a purity ≥25%.

[0025] Furthermore, the MCT oil is a medium-chain triglyceride.

[0026] Furthermore, the composite additive includes any one or more combinations of preservatives, antioxidants, stabilizers, and acidity regulators.

[0027] Furthermore, the preservative is any one or a combination of potassium sorbate, nisin, ε-polylysine, and sodium benzoate.

[0028] Furthermore, the antioxidant is any one or a combination of rosemary extract and tea polyphenol complex.

[0029] Furthermore, the stabilizer is any one or a combination of disodium EDTA and dicalcium EDTA.

[0030] Furthermore, the acidity regulator is any one or a combination of citrate, lactate, malate, and phosphate.

[0031] Furthermore, the composite additive is composed of the following raw materials in the indicated mass percentages: potassium sorbate 20-25%, nisin 8-10%, ε-polylysine 4-5%, rosemary extract 4-5%, tea polyphenol complex 10-15%, disodium EDTA 1.5-3%, and citrate 40-50%.

[0032] Furthermore, the composite additive is composed of the following raw materials in weight percentage: potassium sorbate 22.2%, nisin 8.9%, ε-polylysine 4.4%, rosemary extract 4.4%, tea polyphenol complex 13.3%, disodium EDTA 2.2%, and citrate 44.4%.

[0033] Furthermore, the GI value of the gel-type swallowing aid product is not higher than 55.

[0034] This invention also provides a method for preparing a low-GI nutritionally regulated gel-type swallowing aid product, the method comprising the following steps: S1: Prepare a paste and popping beads of low-GI gel matrix, and add compound additives to the paste of low-GI gel matrix; S2: Add the low-GI gel matrix paste and popping beads to the mold in sequence, and then refrigerate at 0~5 ℃ for 4~8 hours; S3: Once the product has solidified, the low-GI nutrient-regulating gel-type swallowing aid product is obtained.

[0035] Further, in step S1, the paste of the low-GI gel matrix is ​​prepared by the following method: konjac powder and resistant starch are added to water and stirred evenly at 55~65 ℃ to form a transparent paste; erythritol, oat fiber, and compound prebiotics are added to the above paste and stirred to ensure complete dissolution; citric acid is added, and the mixture is heated and stirred until transparent and viscous; when the temperature drops to 50~65 ℃, compound additives are added.

[0036] Further, in step S1, the popping beads are prepared by the following method: 0.8-1.5% sodium alginate by weight of the prebiotic filling is added to the prebiotic filling and stirred until dissolved; a calcium lactate solution with a pH of 6-7 and a weight of 0.7-1.0 wt% is prepared; the prebiotic filling containing sodium alginate is dropped into the calcium lactate solution and left to solidify for a period of time to obtain the popping beads.

[0037] Compared with the prior art, the present invention has the following technical advantages: (1) This invention innovatively uses konjac flour (GI 25-35) + resistant starch (GI<55) to replace traditional starch. Through synergistic action, a stable gel network is formed, which significantly reduces the product's GI value (≤55) and can effectively avoid drastic fluctuations in blood sugar. In addition, this invention also innovatively adds popping beads containing prebiotic fillings to the gel matrix, which can exercise the patient's chewing and swallowing ability and improve the product's nutritional value, providing a new type of nutritional functional gel for swallowing assistance for diabetic patients and people with swallowing difficulties.

[0038] (2) This invention uses erythritol to replace sucrose to achieve zero metabolic burden. While retaining 70%-80% of the sweetness level of sucrose, the calories are only 0.2 kcal / g, the tolerable intake is 50 g / day, there is no glycemic reaction and the risk of tooth decay is reduced. The inulin added to the prebiotic can effectively delay gastric emptying, and the resistant starch fermentation produces short-chain fatty acids. The dual mechanism enhances the low-GI characteristics and prolongs the feeling of fullness. In addition, the combination of erythritol and citric acid can simulate the natural sweet and sour taste, and inulin simulates the smoothness of oil, overcoming the roughness common in low-GI foods, and achieving a breakthrough in swallowing safety and palatability.

[0039] (3) The compound prebiotics (fructooligosaccharides + soybean oligosaccharides + inulin) added in this invention can effectively promote the proliferation of Bifidobacteria, improve the balance of intestinal flora, and enhance the absorption rate of calcium and magnesium. Chitosan oligosaccharides / chitin oligosaccharides in the popping bead filling promote the colonization of probiotics; highly active probiotics target and repair the intestinal microecology and enhance the immune barrier function; MCT oil provides rapid energy and avoids fat accumulation; the fortification of micronutrients such as vitamins D3 / E / B complex, iron, zinc, and iodine can specifically supplement the nutrients that patients with swallowing disorders are prone to lack. Through the effective combination of the above prebiotics, functional oils, trace elements, and probiotics, a popping bead filling system with synergistic nutritional and functional supply is formed.

[0040] (4) The konjac-resistant starch gel matrix added in this invention has both elasticity and toughness. The oligofructose and oat fiber work together to enhance the water retention of the gel, which can effectively avoid dryness and irritation when swallowing.

[0041] (5) This invention ingeniously promotes the formation of popping beads through calcium cross-linking and achieves nutrient delivery protection through the filling containing probiotics and MCT oil, thereby ensuring the activity of probiotics. Low-temperature refrigeration molding also helps to maintain the stability of the gel structure and avoid thermal degradation of nutrients.

[0042] (6) This invention, through an optimized formulation of soybean oligosaccharides and inulin, can effectively reduce gastrointestinal discomfort. Furthermore, each 100g of the product contains 25-50g of dietary fiber, which can meet 50%-100% of the daily fiber requirement for patients with swallowing disorders; and its energy density meets the requirements of the diabetic dietary guidelines. This invention, through interdisciplinary innovation in materials science, nutrition, and food engineering, solves the problems of high GI, limited nutritional content, and poor palatability in traditional swallowing foods, providing a breakthrough solution for diabetic patients that combines swallowing rehabilitation and nutritional intervention. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of the structure of the gel-type swallowing aid product of the present invention.

[0044] Figure 2 This is a photograph of the gel-type swallowing aid product of the present invention. Detailed Implementation

[0045] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. These embodiments are based on the technical solution of the present invention and provide detailed implementation methods and specific operating procedures. However, the scope of protection of the present invention is not limited to the following embodiments.

[0046] Unless otherwise specified, the reagents, methods, instruments, and equipment used in this invention are conventional in the art. Unless otherwise specified, the reagents and materials used in the following examples are all commercially available and are food-grade raw materials.

[0047] The Bifidobacterium lactis used in this invention ( Bifidobacterium lactis Purchased from (Ningbo Mingzhou Biotechnology Co., Ltd., DSMZ 20729), Lactobacillus rhamnosus ( Lactobacillus rhamnosus Purchased from (Ningbo Mingzhou Biotechnology Co., Ltd., BMZ121646), Lactobacillus plantarum ( Lactiplantibacillus plantarum Purchased from (Ningbo Mingzhou Biotechnology Co., Ltd., BMZ339699).

[0048] Example 1: This embodiment provides a low-GI nutritional regulation gel-type swallowing aid product, which consists of four parts: a low-GI gel matrix, a popping bead outer shell, a prebiotic popping bead filling, and a compound additive.

[0049] The specific preparation method of the low-GI nutrition-regulating gel-type swallowing aid product in this embodiment is as follows: S1, Dissolve konjac flour (514 g) and resistant starch (206 g): S2. Mix konjac powder (514 g) and resistant starch (206 g), add 200 g of water, and stir well to ensure there are no lumps.

[0050] S3. Heat the mixture to about 55~65 ℃ and stir continuously until it is fully dissolved to form a transparent paste.

[0051] S4. Add erythritol (41g), fructooligosaccharides (26g), oat fiber (129g), soybean oligosaccharides (13g) and inulin (51g) to the above paste in sequence, and continue stirring to ensure complete dissolution.

[0052] S5. Add the remaining water (about 200 g) and stir well.

[0053] S6. Add a small amount of citric acid (20 g) to adjust the acidity and help form a better gel structure.

[0054] S7. Pour the mixture into a pot and heat over medium-low heat to about 100°C, stirring constantly to prevent burning. When the mixture becomes transparent and viscous, turn off the heat.

[0055] S8. When the mixture cools to about 60 ℃, add the composite preservative and stir well.

[0056] S9. Prepare 100 g of liquid or semi-fluid containing nutrients as the filling for the popping boba.

[0057] S10. Add 1 g of sodium alginate to the filling liquid, stir until completely dissolved, and let stand to defoam.

[0058] S11. Prepare a 0.8% calcium lactate solution as a processing aid for the popping beads, and maintain the pH at around 6-7.

[0059] S12. Slowly drip the filling of S10 into the calcium lactate solution of S11 to form round beads. Let them stand for a period of time to solidify and obtain popping beads.

[0060] S13. Pour the gelatinized mixture into a mold, add about 100g of the prepared popping beads, cool to room temperature, and then refrigerate until solidified to obtain the desired result. Figure 1 The product shown.

[0061] The specific formula for this embodiment is as follows: Low-GI gel matrix: 514 g konjac flour, 206 g resistant starch (high amylose corn starch), 41 g erythritol, 26 g fructooligosaccharides, 129 g oat fiber, 13 g soybean oligosaccharides, 51 g inulin, 20 g citric acid, and 400 g water.

[0062] Compound preservatives (0.06% of the total weight of the product system): potassium sorbate 22.2%, nisin 8.9%, ε-polylysine 4.4%, rosemary extract 4.4%, tea polyphenol complex 13.3%, disodium EDTA 2.2%, citrate 44.4%.

[0063] Capsule shell: 1g sodium alginate, 0.8% calcium lactate solution.

[0064] Popping bead filling: 15 g probiotic powder, 1.5 g chitosan oligosaccharide, 1.5 g chitin oligosaccharide, 1 g vitamin complex, 1.5 g trace elements, 1 g anthocyanin, 77 g MCT oil.

[0065] The total bacterial count in the probiotic powder was 1×10⁶. 9The CFU / g is specifically formulated from a mixture of Bifidobacterium lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum powders in equal mass ratios. The vitamin complex contains 0.0001 g of vitamin D3, 0.05 g of vitamin E, 0.86 g of vitamin C, 0.03 g of vitamin B1, 0.03 g of vitamin B2, 0.03 g of vitamin B6, and 0.00002 g of vitamin B12. Trace elements include 0.75 g of ferrous gluconate, 0.6 g of zinc gluconate, and 0.15 g of potassium iodide.

[0066] Example 2: This embodiment provides a low-GI nutritional regulation gel-type swallowing aid product, which consists of four parts: a low-GI gel matrix, a popping bead outer shell, a prebiotic popping bead filling, and a compound additive.

[0067] The specific preparation method of the low-GI nutrition-regulating gel-type swallowing aid product in this embodiment is as follows: S1, Dissolve konjac powder (475 g) and resistant starch (198 g).

[0068] S2. Mix konjac powder (475 g) and resistant starch (198 g), add 200 g of water, and stir well to ensure there are no lumps.

[0069] S3. Heat the mixture to about 55~65 ℃ and stir continuously until it is fully dissolved to form a transparent paste.

[0070] S4. Add erythritol (55 g), fructooligosaccharides (40 g), oat fiber (139 g), soybean oligosaccharides (14 g), and inulin (59 g) to the above paste in sequence, and continue stirring to ensure complete dissolution.

[0071] S5. Add the remaining water (about 350 g) and stir well.

[0072] S6. Add a small amount of citric acid (20 g) to adjust the acidity and help form a better gel structure.

[0073] S7. Pour the mixture into a pot and heat over medium-low heat to about 100°C, stirring constantly to prevent burning. When the mixture becomes transparent and viscous, turn off the heat.

[0074] S8. When the mixture cools to about 60 ℃, add the composite preservative (0.08% of the total weight of the product system) and stir evenly.

[0075] S9. Prepare 100g of a liquid or semi-fluid containing nutrients as the filling for the popping boba, such as a liquid or semi-fluid containing probiotics, vitamins, trace elements, anthocyanins, or MCT oil (functional oils).

[0076] S10. Add 1 g of sodium alginate to the filling liquid, stir until completely dissolved, and let stand to defoam.

[0077] S11. Prepare a 0.8% calcium lactate solution as a processing aid for popping beads, and maintain the pH at around 6-7.

[0078] S12. Slowly drip the filling liquid of S10 into the calcium lactate solution of S11 to form round beads. Let them stand for a period of time to solidify and obtain popping beads.

[0079] S13. Pour the gelatinized mixture into a mold, add about 100g of the prepared popping beads, cool to room temperature, and then refrigerate until solidified to obtain the product.

[0080] The specific formula is as follows: Low-GI gel matrix: 475 g konjac flour, 198 g resistant starch (high amylose corn starch), 55 g erythritol, 40 g fructooligosaccharides, 139 g oat fiber, 14 g soybean oligosaccharides, 59 g inulin, 20 g citric acid, and 550 g water.

[0081] Compound additives (0.08% of the total weight of the product system): potassium sorbate 22.2%, nisin 8.9%, ε-polylysine 4.4%, rosemary extract 4.4%, tea polyphenol complex 13.3%, disodium EDTA 2.2%, citrate 44.4%.

[0082] Capsule shell: 1 g sodium alginate, 0.8% calcium lactate solution.

[0083] Popping boba filling: 15 g probiotic powder, 1.5 g chitosan oligosaccharide, 1.5 g chitin oligosaccharide, 3 g vitamin complex, 2 g trace elements, 1 g anthocyanin, 77 g MCT oil.

[0084] The total number of colonies in the probiotic powder was 3×10⁻⁶. 9 The CFU / g is specifically formulated from a mixture of Bifidobacterium lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum powders in equal mass ratios. The vitamin complex contains 0.00025g of vitamin D3, 0.125g of vitamin E, 2.65g of vitamin C, 0.075g of vitamin B1, 0.075g of vitamin B2, 0.0747g of vitamin B6, and 0.00005g of vitamin B12. Trace elements include 1.0g of ferrous gluconate, 0.8g of zinc gluconate, and 0.2g of potassium iodide.

[0085] Example 3: This embodiment provides a low-GI nutritional regulation gel-type swallowing aid product, which consists of four parts: a low-GI gel matrix, a popping bead outer shell, a prebiotic popping bead filling, and a compound additive.

[0086] The specific preparation method of the low-GI nutrition-regulating gel-type swallowing aid product in this embodiment is as follows: S1, Dissolve konjac powder (444 g) and resistant starch (190 g).

[0087] S2. Mix konjac powder (444 g) and resistant starch (190 g), add 200 g of water, and stir well to ensure there are no lumps.

[0088] S3. Heat the mixture to about 55~65 ℃ and stir continuously until it is fully dissolved to form a transparent paste.

[0089] S4. Add erythritol (63 g), fructooligosaccharides (47 g), oat fiber (158 g), soybean oligosaccharides (16 g), and inulin (63 g) to the above paste in sequence, and continue stirring to ensure complete dissolution.

[0090] S5. Add the remaining water (about 550 g) and stir well.

[0091] S6. Add a small amount of citric acid (19 g) to adjust the acidity and help form a better gel structure.

[0092] S7. Pour the mixture into a pot and heat over medium-low heat to about 100°C, stirring constantly to prevent burning. When the mixture becomes transparent and viscous, turn off the heat.

[0093] S8. When the mixture cools to about 60 ℃, add the composite preservative (0.1% of the total weight of the product system) and stir evenly.

[0094] S9. Prepare 100g of a liquid or semi-fluid containing nutrients as the filling for the popping boba, such as a liquid or semi-fluid containing probiotics, vitamins, trace elements, anthocyanins, or MCT oil (functional oils).

[0095] S10. Add 1 g of sodium alginate to the filling liquid, stir until completely dissolved, and let stand to defoam.

[0096] S11. Prepare a 0.8% calcium lactate solution as a processing aid for popping beads, and maintain the pH at around 6-7.

[0097] S12. Slowly drip the filling liquid of S10 into the calcium lactate solution of S11 to form round beads. Let them stand for a period of time to solidify and obtain popping beads.

[0098] S13. Pour the gelatinized mixture into a mold, add about 100g of the prepared popping beads, cool to room temperature, and then refrigerate until solidified to obtain the product.

[0099] The specific formula is as follows: Low-GI gel matrix: 444 g konjac flour, 190 g resistant starch (high amylose corn starch), 63 g erythritol, 47 g fructooligosaccharides, 158 g oat fiber, 16 g soybean oligosaccharides, 63 g inulin, 19 g citric acid, and 750 g water.

[0100] Compound additives (0.1% of the total weight of the product system): potassium sorbate 22.2%, nisin 8.9%, ε-polylysine 4.4%, rosemary extract 4.4%, tea polyphenol complex 13.3%, disodium EDTA 2.2%, citrate 44.4%.

[0101] Capsule shell: 1 g sodium alginate, 0.8% calcium lactate solution.

[0102] Popping bead filling: 15 g probiotic powder, 1.5 g chitosan oligosaccharide, 1.5 g chitin oligosaccharide, 4 g vitamin complex, 2.5 g trace elements, 1 g anthocyanin, 77 g MCT oil.

[0103] The total bacterial count in the probiotic powder was 4×10⁶. 9 The CFU / g is specifically formulated from a mixture of Bifidobacterium lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum powders in equal mass ratios. The vitamin complex contains 0.0004 g of vitamin D3, 0.2 g of vitamin E, 3.44 g of vitamin C, 0.12 g of vitamin B1, 0.12 g of vitamin B2, 0.11952 g of vitamin B6, and 0.00008 g of vitamin B12. Trace elements include 1.25 g of ferrous gluconate, 1.0 g of zinc gluconate, and 0.25 g of potassium iodide.

[0104] Comparative Example 1: This comparative example provides a swallowing aid product containing corn starch, maltodextrin, erythritol, and prebiotic popping beads to demonstrate the effects of konjac flour and resistant starch.

[0105] The specific formulation of the gel matrix in this comparative example is as follows: 150 g of ordinary corn starch (rapidly digestible, non-resistant starch), 50 g of maltodextrin, 30 g of erythritol, 5 g of sodium carboxymethyl cellulose (CMC), 0.1 g of potassium sorbate, and 600 g of water.

[0106] The formulations of the prebiotic popping beads and compound additives are the same as those in Example 1.

[0107] The preparation process of this comparative example is as follows: S1. Dry mix corn starch (150 g), maltodextrin (50 g), erythritol (30 g), CMC (5 g) and potassium sorbate (0.1 g) evenly; add 40 ℃ warm water (600 g) in batches and stir at 200 rpm for 10 minutes until there are no obvious particles.

[0108] S2. Heat to 90 ℃ and hold for 15 minutes (gelatinization degree > 95%), during which time shear at 500 rpm continuously.

[0109] S3. Quickly cool to 25 ℃, add composite preservative (0.1% of the total weight of the product system), stir evenly, and let stand for 2 hours to form a homogeneous paste.

[0110] S4. Prepare 100g of a liquid or semi-fluid containing nutrients as the filling for the popping boba, such as a liquid or semi-fluid containing probiotics, vitamins, trace elements, anthocyanins, or MCT oil (functional oils).

[0111] S5. Add 1 g of sodium alginate to the filling liquid, stir until completely dissolved, and let stand to defoam.

[0112] S6. Prepare a 0.8% calcium lactate solution as a processing aid for popping beads, and maintain the pH at around 6-7.

[0113] S7. Slowly drip the filling from S5 into the calcium lactate solution from S6 to form round beads. Let them stand for a period of time to solidify and obtain popping beads.

[0114] S8. Pour the gelatinized mixture into a mold, add about 100g of the prepared popping beads, cool to room temperature, and then refrigerate until solidified to obtain the product.

[0115] Comparative Example 2: This comparative example provides a swallowing aid product containing konjac powder, resistant starch, sucrose, and prebiotic popping beads to demonstrate the effects of ingredients such as erythritol, fructooligosaccharides, and inulin.

[0116] The specific formulation of the matrix in this comparative example is as follows: 150 g konjac flour, 50 g resistant starch (high amylose corn starch), 30 g sucrose, 5 g sodium carboxymethyl cellulose (CMC), 0.1 g potassium sorbate, and 600 g water.

[0117] The formulations of the prebiotic popping beads and compound additives are the same as those in Example 1.

[0118] The preparation process of this comparative example is as follows: S1. Mix 150 g of konjac powder, 50 g of resistant starch (high amylose corn starch), 30 g of sucrose, 5 g of CMC and 0.1 g of potassium sorbate evenly; add 600 g of 40 ℃ warm water in batches and stir at 200 rpm for 10 minutes until there are no obvious particles.

[0119] S2. Heat to 90 ℃ and hold for 15 minutes (gelatinization degree > 95%), during which time shear at 500 rpm continuously.

[0120] S3. Quickly cool to 25 ℃, add composite preservative (0.1% of the total weight of the product system), stir evenly, and let stand for 2 hours to form a homogeneous paste.

[0121] S4. Prepare 100g of a liquid or semi-fluid containing nutrients as the filling for the popping boba, such as a liquid or semi-fluid containing probiotics, vitamins, trace elements, anthocyanins, or MCT oil (functional oils).

[0122] S5. Add 1 g of sodium alginate to the filling liquid, stir until completely dissolved, and let stand to defoam.

[0123] S6. Prepare a 0.8% calcium lactate solution as the outer material of the popping beads, and maintain the pH at around 6-7.

[0124] S7. Slowly drip the filling from S5 into the calcium lactate solution from S6 to form round beads. Let them stand for a period of time to solidify and obtain popping beads.

[0125] S8. Pour the gelatinized mixture into a mold, add about 100g of the prepared popping beads, cool to room temperature, and then refrigerate until solidified to obtain the product.

[0126] Comparative Example 3: This comparative example provides a swallowing aid product containing konjac powder, resistant starch, and erythritol, but without prebiotic popping beads, to demonstrate the effect of prebiotic popping beads.

[0127] The specific formulation of the matrix in this comparative example is as follows: 130 g konjac flour, 60 g resistant starch (high amylose corn starch), 30 g erythritol, 5 g sodium carboxymethyl cellulose (CMC), 0.1 g potassium sorbate, and 600 g water.

[0128] The formulation of the compound additive is the same as that in Example 1.

[0129] The preparation process is as follows: S1. Mix 130 g of konjac powder, 50 g of resistant starch (high amylose corn starch), 30 g of erythritol, 5 g of CMC and 0.1 g of potassium sorbate evenly; add 600 g of 40 ℃ warm water in batches and stir at 200 rpm for 10 minutes until there are no obvious particles.

[0130] S2. Heat to 90 ℃ and hold for 15 minutes (gelatinization degree > 95%), during which time shearing is performed continuously at 500 rpm.

[0131] S3. Quickly cool to 25 ℃, add composite preservative (0.1% of the total weight of the product system), stir evenly, and let stand for 2 hours to form a homogeneous paste.

[0132] The present invention conducted the following tests on the low-GI nutritional regulation gel-type swallowing aid products prepared in Examples 1-3 and the swallowing aid products in Comparative Examples 1-3: (1) Gel strength test: The gel strength was measured using a texture analyzer (TA-XT Plus). The test conditions were as follows: a P / 5 probe was used to penetrate the sample at a speed of 1.0 mm / s, with a penetration depth of 50% of the sample height, and the maximum penetration force was recorded. Each sample was tested 3 times, and the average value was taken as the gel strength, with the unit being g / cm³. 2 .

[0133] (2) Glycemic Index (GI) Test: In accordance with ISO 26642:2010, 30 healthy volunteers (aged 20-45 years, half male and half female, fasting blood glucose <6.1 mmol / L, normal glucose tolerance) were selected and randomly divided into 3 groups of 10 participants each. After fasting for 10-12 hours, the participants consumed 100 g of the product. Venous blood was collected before consumption and at 15, 30, 45, 60, 90, and 120 minutes after consumption to test blood glucose concentration. A glycemic response curve (the increase compared to fasting) was plotted, and the area under the curve (AUC) was calculated as AUC = Σ(blood glucose value × time interval). The AUC of the test product was compared with the AUC of the standard glucose solution, and the GI value was calculated as (AUC of the test product / AUC of the standard glucose solution) × 100%. Each test was repeated twice, and the average value was taken.

[0134] (3) Swallowing fit test: The swallowing fit test is conducted by a professional swallowing disorder assessor according to the swallowing fit assessment criteria (including indicators such as texture, viscosity, and fluidity).

[0135] (4) Test on the degree of improvement of muscle function: Electromyography (sEMG, model Noraxon MyoTest) was used to measure the electromyographic signals of relevant muscle groups (such as hyoid muscle and laryngeal muscles) during swallowing. Twenty patients with mild dysphagia (aged 50-70 years, with a dysphagia assessment scale score of 4-6) were randomly divided into two groups of 10 each. One group consumed the product of this invention, and the other group consumed the control product. Both groups consumed the product 3 times a day, 100 g each time, for 2 consecutive weeks. Before consumption and after 2 weeks of consumption, the amplitude and duration of the electromyographic signals of the muscle groups during swallowing were measured using a surface electromyography instrument. The root mean square value (RMS) of the electromyographic signals was calculated, and the changes before and after product use were compared. Each test was repeated 3 times, and the average value was taken.

[0136] (5) Sensory evaluation: Sensory evaluation was conducted on the gel products prepared in Examples 1-3 and the comparative examples. A total of 28 sensory evaluators were randomly divided into 4 groups of 7 people each. Scores were given according to the sensory evaluation form, and the average value was taken after removing the maximum and minimum values. The sensory quality scoring criteria are shown in Table 1.

[0137] Table 1 Sensory Quality Scoring Criteria The specific test results for the above tests are as follows: As shown in Table 2, the gel strength of Examples 1-3 in this invention is significantly higher than that of Comparative Examples 1-3. This indicates that the low-GI gel formulation has a significant advantage in terms of elasticity and toughness, further enhancing the gel structure. Furthermore, the addition of fructooligosaccharides and inulin also plays a supporting role in the formation of the gel network, enabling the product of this invention to provide more sufficient resistance during swallowing compared to the comparative examples, thereby effectively exercising the swallowing muscles.

[0138] Table 2. Measured values ​​of gel strength As shown in Table 3, the GI values ​​of Examples 1-3 are significantly lower than those of Comparative Examples 1 and 2. This is because the present invention uses a combination of konjac flour and resistant starch to replace the traditional corn starch / maltodextrin, and uses erythritol to replace sucrose, effectively delaying the rise in blood sugar. Although the GI value of Comparative Example 3 is lower than that of Comparative Examples 1-2, it is still higher than that of the Examples, indicating that the synergistic effect of erythritol and low-GI starch is crucial.

[0139] Table 3. Measurement values ​​of GI and glycemic index As shown in Table 4, the swallowing compatibility scores of Examples 1-3 were significantly higher than those of Comparative Examples 1 and 2, indicating that the low-GI gel matrix had better texture, viscosity, and flowability. Comparative Example 3 was similar to the Examples, indicating that konjac powder and resistant starch matrix already possessed good swallowability, but the presence of composite additives and popping bead structure further improved swallowing compatibility.

[0140] Table 4 Swallowing fit score results As shown in Table 5, the muscle function improvement values ​​of Examples 1-3 were significantly higher than those of Comparative Examples 1 and 2, indicating that the elasticity and toughness of the low-GI gel provided effective swallowing resistance training. Although Comparative Example 3 (16%) was slightly lower than that of the Examples, it was close to the lower limit of the Examples. This is because the gel matrix of Comparative Example 3 retained konjac flour and resistant starch, which has a certain degree of elasticity and toughness; while the ingredients added to the Examples, such as fructooligosaccharides, oat fiber, soybean oligosaccharides, and inulin, further optimized the gel network structure. At the same time, the popping sensation of the beads provided additional stimulation to the swallowing muscles. Therefore, the overall effect of the Examples was better.

[0141] Table 5. Measurement values ​​of the degree of improvement in muscle group activity As shown in Table 6, the total sensory scores of Examples 1-3 were higher than those of Comparative Examples 1-3, with significant advantages in taste and texture. This is attributed to the fact that ingredients such as erythritol and inulin improved the sweetness and smoothness, and the popping bead structure increased the enjoyment of eating.

[0142] Table 6 Sensory Quality Scoring Criteria In summary, this invention has produced a low-GI nutritionally regulated gel-type swallowing aid product. Based on the ingenious combination of low-GI raw materials (konjac flour, resistant starch, erythritol) and nutrients (probiotic powder, vitamin complex, trace elements, anthocyanins and MCT oil in liquid or semi-fluid form), it takes into account low GI, high nutrition and good flavor and taste, providing a brand-new swallowing training aid product option for people who are controlling their blood sugar.

[0143] The above description of the embodiments is provided to enable those skilled in the art to understand and use the invention. It will be apparent to those skilled in the art that various modifications can be made to these embodiments, and the general principles described herein can be applied to other embodiments without inventive effort. Therefore, the present invention is not limited to the above embodiments, and any improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the invention should be within the protection scope of the present invention.

Claims

1. A low-GI nutritionally regulated gel-type swallowing aid product, characterized in that, The gel-type swallowing aid product includes a low-GI gel matrix, popping beads, and compound additives; The low-GI gel matrix is ​​prepared from the following raw materials in parts by weight: 100-140 parts konjac powder, 40-60 parts resistant starch, 8-20 parts erythritol, 25-50 parts oat fiber, 17.5-40 parts compound prebiotics, and 350-750 parts water. The popping beads comprise 10-30 wt% of the total product mass and are specifically composed of an outer shell and a prebiotic filling encapsulated within the outer shell. The outer shell is formed by cross-linking sodium alginate under the action of calcium lactate. The prebiotic filling is made from the following raw materials in the indicated weight percentages: 12-18% probiotic powder, 1.5% chitosan oligosaccharide, 1.5% chitin oligosaccharide, 1-4% vitamin complex, 1.5-2.5% trace elements, 0.8-1.5% anthocyanins, and 65-75% MCT oil. The composite additive accounts for 0.06~0.1wt% of the total product mass.

2. The low-GI nutritional regulation gel-type swallowing aid product according to claim 1, characterized in that, The resistant starch includes one or more of high amylose corn starch, potato starch, and legume starch.

3. The low-GI nutritional regulation gel-type swallowing aid product according to claim 1, characterized in that, The compound prebiotic is specifically composed of the following raw materials in parts by weight: 5-15 parts fructooligosaccharide, 2.5-5 parts soybean oligosaccharide, and 10-20 parts inulin.

4. The low-GI nutritionally regulated gel-type swallowing aid product according to claim 1, characterized in that, The probiotic powder contains 1×10⁶ bacterial colonies. 9 ~4×10 9 CFU / g; The probiotic powder is composed of Bifidobacterium lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum in a mass ratio of 1:(0.8-1.2):(0.8-1.2).

5. The low-GI nutritional regulation gel-type swallowing aid product according to claim 1, characterized in that, The vitamin complex includes one or more of vitamin D3, vitamin E, B vitamins, and vitamin C; The trace elements include one or more of iron, zinc, and iodine.

6. The low-GI nutritionally regulated gel-type swallowing aid product according to claim 1, characterized in that, The composite additive includes any one or more combinations of preservatives, antioxidants, stabilizers, and acidity regulators. The preservative is any one or a combination of potassium sorbate, nisin, ε-polylysine, and sodium benzoate; The antioxidant is any one or a combination of rosemary extract and tea polyphenol complex; The stabilizer is any one or a combination of disodium EDTA and dicalcium EDTA. The acidity regulator is any one or a combination of citrate, lactate, malate, and phosphate.

7. The low-GI nutritional regulation gel-type swallowing aid product according to claim 1, characterized in that, The composite additive is composed of the following raw materials in the indicated mass percentages: Potassium sorbate 20-25%, nisin 8-10%, ε-polylysine 4-5%, rosemary extract 4-5%, tea polyphenol complex 10-15%, disodium EDTA 1.5-3%, citrate 40-50%.

8. A method for preparing a low-GI nutritionally regulated gel-type swallowing aid product according to any one of claims 1-7, characterized in that, The preparation method includes the following steps: S1: Prepare a paste and popping beads of low-GI gel matrix, and add compound additives to the paste of low-GI gel matrix; S2: Add the low-GI gel matrix paste and popping beads to the mold in sequence, and then refrigerate at 0~5 ℃ for 4~8 h; S3: Once the product has solidified, the low-GI nutrient-regulating gel-type swallowing aid product is obtained.

9. The preparation method of the low-GI nutritional regulation gel-type swallowing aid product according to claim 8, characterized in that, In step S1, the paste-like material of the low-GI gel matrix is ​​prepared by the following method: Add konjac powder and resistant starch to water and stir evenly at 55~65℃ to form a transparent paste; Add erythritol, oat fiber, and prebiotic complex to the above paste and continue stirring to ensure complete dissolution; Add citric acid, heat and stir until transparent and viscous; Add the compound additive when the temperature drops to 50~65℃.

10. The method for preparing the low-GI nutritionally regulated gel-type swallowing aid product according to claim 8, characterized in that, In step S1, the burst beads are prepared using the following method: Add 0.8-1.5% sodium alginate by weight of the prebiotic filling to the prebiotic filling and stir until dissolved; Prepare a calcium lactate solution with a pH of 6-7 and a concentration of 0.7-1.0 wt%. The prebiotic filling containing sodium alginate is dropped into a calcium lactate solution and left to solidify over a period of time to obtain the popping beads.

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