A rice starch-spirulina protein-sunflower oil composite-based easy-to-swallow nutritionally fortified gel and a preparation method thereof

Abstract

The application discloses a kind of based on rice starch-spirulina protein-sunflower oil compound easy to swallow nutrition fortified gel and preparation method thereof, belong to food processing technical field.The preparation of easy to swallow nutrition fortified gel of the application is to add spirulina protein, sunflower oil, rice starch in water in proportion, in order, mix, after heating gelatinization, cooling crosslinking, obtain rice starch-spirulina protein-sunflower oil compound gel.The process of the application is simple and easy to operate, and the prepared compound gel meets the international dysphagia diet standardization initiative (IDDSI) 6 level standard, has good texture, lubrication and rheological property, also has carbohydrate, protein, fat three major nutrients, and the proportion of three meets the energy percentage of macro-nutrients of Chinese Dietary Guidelines, provides new food selection with swallowing safety and nutrition fortification for dysphagia population.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to an easily swallowable nutritionally fortified gel based on a rice starch-spirulina protein-sunflower seed oil composite and its preparation method. Background Technology

[0002] Dysphagia refers to impaired swallowing function due to physiological or pathological causes, resulting in the inability to safely and effectively transport ordinary food into the stomach. Due to difficulties in food intake, patients with dysphagia may experience malnutrition or dehydration. Furthermore, food may be aspirated into the trachea, leading to aspiration pneumonia, suffocation, or even death in severe cases. With the increasingly serious aging population and the decline in chewing and swallowing abilities among the elderly, the number of people with dysphagia is growing. Therefore, developing suitable foods for people with dysphagia has become an important issue in the food industry. Soft gels, due to their soft texture, ability to be constructed from food ingredients to provide nutrition, and the potential for improved appearance through 3D printing technology, have become an important means of developing diets for dysphagia.

[0003] For example, Chinese patent CN 121845230A discloses a method for preparing a chia seed gum / fish gelatin composite gel suitable for the management of swallowing disorders. The prepared composite gel has excellent rheological properties, structural stability and swallowing safety, and can be used as a special food for people with swallowing disorders.

[0004] For example, Chinese patent CN 121369667A discloses a soybean protein hydrolysate for use in foods with difficulty swallowing. A method for preparing carrageenan composite gel was developed, resulting in a composite gel suitable for foods with swallowing difficulties, which can expand the application of soy protein isolate and λ. Applications of carrageenan in the food industry.

[0005] While existing easy-to-swallow gel foods can achieve the goal of being safe and easy to swallow in terms of texture, they have problems with limited and unbalanced nutritional components. Therefore, designing soft gel easy-to-swallow foods that combine swallowing safety and high nutrition is a direction that needs to be pursued. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide an easy-to-swallow nutritionally fortified gel based on a rice starch-spirulina protein-sunflower seed oil composite and its preparation method, with the intention of providing a novel food option for people with swallowing disorders that combines swallowing safety and nutritional fortification.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: The first objective of this invention is to provide a method for preparing an easily swallowable, nutritionally fortified gel made from rice starch, spirulina protein, and sunflower seed oil, comprising the following steps: (1) Add spirulina protein to water, stir and disperse at room temperature, let stand to hydrate, and obtain spirulina protein solution; (2) Add sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize, and obtain a binary mixed solution; (3) Add rice starch to the binary mixed solution obtained in step (2), stir and disperse at room temperature to obtain a ternary mixed solution; (4) Heat-treat the ternary mixed solution obtained in step (3), then cool it to room temperature and let it stand to obtain rice starch-spirulina protein-sunflower seed oil easy-to-swallow nutritional fortified gel.

[0008] In one embodiment, the rice starch-spirulina protein-sunflower seed oil easily swallowable nutritional fortified gel contains 10-15% rice starch, 3-5% spirulina protein, 2-5% sunflower seed oil, and 85-90% water.

[0009] In one embodiment, the rice starch-spirulina protein-sunflower seed oil easily swallowable nutritional fortified gel contains 10% rice starch, 3% spirulina protein, 2% sunflower seed oil, and 85% water.

[0010] In one embodiment, the stirring in step (1) is performed at 500 rpm for 1 to 2 hours.

[0011] In one embodiment, the static hydration conditions in step (1) are: placed at 0~4℃ for 12~18 h.

[0012] In one embodiment, the homogenization in step (2) is performed at 12000~15000 rpm for 2~3 minutes.

[0013] In one embodiment, the stirring in step (3) is performed at 500-800 rpm for 1-2 hours.

[0014] In one embodiment, the heat treatment temperature in step (4) is 90~95°C for 30 min.

[0015] In one embodiment, step (4) cooling to room temperature means leaving the room at room temperature for 20 to 30 minutes.

[0016] In one embodiment, step (4) involves placing the object at 0-4°C for 20-24 hours.

[0017] The second objective of this invention is to provide an easily swallowable, nutritionally fortified gel made from rice starch, spirulina protein, and sunflower seed oil obtained by the above preparation method.

[0018] A third objective of this invention is to provide the application of the rice starch-spirulina protein-sunflower seed oil easily swallowable nutritionally fortified gel in the preparation of easily swallowable gel foods.

[0019] Beneficial effects: Compared with the prior art, the present invention has the following beneficial effects: (1) This invention uses rice starch, spirulina protein and sunflower seed oil as raw materials to prepare easy-to-swallow gel food. On the one hand, they are high-quality sources of carbohydrates, proteins and lipids; on the other hand, the ratio of the three meets the macronutrient energy supply percentage of the Chinese Dietary Guidelines, namely 50% to 65% carbohydrates, 20% to 30% fat and 10% to 15% protein.

[0020] (2) The composite gel prepared by this invention meets the Level 6 standard of the International Dietary Standardization Initiative for Dysphagia (IDDSI), has good texture (hardness <150 g), lubrication (friction coefficient <0.03) and rheological properties (solid-like and shear thinning behavior), and is also rich in nutrients (carbohydrates, proteins and fats), providing a new food option for people with dysphagia that combines swallowing safety and nutritional fortification.

[0021] (3) The process of this invention is simple, easy to standardize, and suitable for industrial production, providing a new idea for the utilization of spirulina protein in the food field. Attached Figure Description

[0022] Figure 1 The images show the IDSSI grading test results of the gels obtained in Example 1 and Comparative Examples 1 and 2. Figure 2 The graphs show the results of the textural properties tests of the gels obtained in Example 1 and Comparative Examples 1 and 2; (1) is the hardness graph; (2) is the chewiness graph; (3) is the cohesiveness graph. Figure 3 The graph shows the tribological properties of the gels obtained in Example 1 and Comparative Examples 1 and 2. Figure 4 The steady-state shear scan results are shown for the gels obtained in Example 1 and Comparative Examples 1 and 2. Figure 5 The frequency scan results of the gels obtained in Example 1 and Comparative Examples 1 and 2 are shown; (1) is the elastic modulus diagram; (2) is the viscosity modulus diagram. Figure 6 The images show the IDSSI grading test results of the gels obtained in Example 1 and Comparative Examples 3 and 4. Figure 7 The graphs show the results of the textural properties test of the gels obtained in Example 1 and Comparative Examples 3 and 4; (1) is the hardness graph; (2) is the adhesion graph; and (3) is the cohesion graph. Detailed Implementation

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0024] The testing method involved in this invention: 1. IDSSI classification test IDDSI provides a unified, scientific, and practical standard for dietary management of dysphagia.

[0025] The gel samples were cut into 1.5 cm × 1.5 cm × 1.5 cm cubes and tested using a fork and spoon. The morphological changes of the samples were recorded in photographs. The fork drip test involved placing the gel sample on a fork and observing its shape and flowability within the fork's crevices. The spoon tilt test involved placing the gel sample on a spoon and gradually tilting the spoon to observe the sample's slippage and adhesion. The fork pressure test involved pressing the gel sample with the thumb against the bottom of the fork and observing the degree of gel deformation and whether the nail turned white. (The last two sentences are repetitions of the previous two and can be omitted.)

[0026] 2. Texture property testing Texture profile analysis (TPA) tests using a texture analyzer simulate two chewing movements in the human mouth to obtain parameters such as hardness to quantify the texture of food.

[0027] Gel samples were prepared into cylinders with a flat cross-section, a height of 10 mm, and a diameter of 35 mm. The textural properties of the gels were determined using a texture analyzer. The measurement parameters were set as follows: operation mode was texture profile analysis (TPA), probe was P / 25, pre- and post-measurement speed was 2 mm / s, measurement speed was 1 mm / s, gel compression deformation rate was 50%, and trigger force was 5 g. Each sample group was subjected to at least three parallel experiments.

[0028] 3. Tribological property testing The micro-traction force measuring instrument simulates oral processing through ball-disc contact using polydimethylsiloxane (PDMS) material, and can obtain the coefficient of friction parameter to quantify the frictional properties of food.

[0029] 20 g of sample was mixed with 20 mL of artificial simulated saliva (salivary amylase 75 U / mL, pH 7.0) and added to the test dish. The change in the coefficient of friction of the sample was recorded within the traction speed range of 1 mm / s to 1000 mm / s. Measurement parameters were set as follows: 3 / 4 soft silicone balls and dishes were used to simulate the oral cavity; the sliding-rolling ratio was set to 50%; the applied load was set to 2 N; and the temperature was set to 37℃.

[0030] 4. Rheological property testing Measuring the rheological properties of gels using a rheometer can reveal their viscosity and viscoelastic behavior, further quantifying their texture.

[0031] The gel sample was evenly spread between the upper and lower clamps of the rheometer, and excess sample was removed along the edges of the clamps. A flat clamp with a diameter of 40 mm was selected, the temperature was set to 25℃, and the gap was set to 1 mm.

[0032] Steady-state shear scan: measured at 0.1 s -1 ~100 s -1 The apparent viscosity change of the gel sample within the shear rate range.

[0033] Frequency scanning: The gel sample was scanned at frequencies from 0.1 rad / s to 100 rad / s within the linear viscoelastic region (1% strain), and the changes in elastic modulus (G') and viscous modulus (G") were recorded.

[0034] The source of raw materials involved in this invention: The rice starch was purchased from Shanghai Yuanye Biotechnology Co., Ltd. The corn starch was purchased from Shandong Zhucheng Xingmao Corn Development Co., Ltd. Cassava starch was purchased from Hangzhou Prostar Starch Co., Ltd. Spirulina protein was purchased from Xi'an Heyi Biotechnology Co., Ltd. The sunflower seed oil was purchased from Shanghai Jiage Food Co., Ltd.

[0035] Example 1 The preparation of a rice starch-spirulina protein-sunflower seed oil composite gel specifically includes the following steps: (1) Weigh 3 g of spirulina protein and add it to 85 g of water. Stir at 500 rpm for 2 h at room temperature with a magnetic stirrer, and then let it stand at 4℃ for 12 h to hydrate and obtain spirulina protein solution. (2) Add 2 g of sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize at 12000 rpm for 2 min to obtain a binary mixed solution; (3) Add 10 g of rice starch to the binary mixed solution obtained in step (2) and stir at 500 rpm for 1 h at room temperature to obtain a ternary mixed solution; (4) The ternary mixed solution obtained in step (3) was transferred to a water bath and heated at 95°C for 30 min. After heating, it was placed at room temperature for 20 min and then at 4°C for 24 h to obtain rice starch-spirulina protein-sunflower seed oil composite gel.

[0036] Comparative Example 1 The preparation of the cassava starch-spirulina protein-sunflower seed oil composite gel includes the following steps: (1) Weigh 3 g of spirulina protein and add it to 85 g of water. Stir at 500 rpm for 2 h at room temperature with a magnetic stirrer, and then let it stand at 4℃ for 12 h to hydrate and obtain spirulina protein solution. (2) Add 2 g of sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize at 12000 rpm for 2 min to obtain a binary mixed solution; (3) Add 10 g of cassava starch to the binary mixed solution obtained in step (2) and stir at 500 rpm for 1 h at room temperature to obtain a ternary mixed solution; (4) The ternary mixed solution obtained in step (3) was transferred to a water bath and heated at 95°C for 30 min. After heating, it was placed at room temperature for 20 min and then placed at 4°C for 24 h to obtain a cassava starch-spirulina protein-sunflower seed oil composite gel.

[0037] Comparative Example 2 The preparation of corn starch-spirulina protein-sunflower seed oil composite gel includes the following steps: (1) Weigh 3 g of spirulina protein and add it to 85 g of water. Stir at 500 rpm for 2 h at room temperature with a magnetic stirrer, and then let it stand at 4℃ for 12 h to hydrate and obtain spirulina protein solution. (2) Add 2 g of sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize at 12000 rpm for 2 min to obtain a binary mixed solution; (3) Add 10 g of corn starch to the binary mixed solution obtained in step (2) and stir at 500 rpm for 1 h at room temperature to obtain a ternary mixed solution; (4) The ternary mixed solution obtained in step (3) was transferred to a water bath and heated at 95°C for 30 min. After heating, it was placed at room temperature for 20 min and then at 4°C for 24 h to obtain corn starch-spirulina protein-sunflower seed oil composite gel.

[0038] Comparative Example 3 The preparation of a rice starch-spirulina protein-sunflower seed oil composite gel differs from Example 1 in that the spirulina protein solution was not subjected to static hydration. Specifically, it includes the following steps: (1) Weigh 3 g of spirulina protein and add it to 85 g of water. Stir at 500 rpm for 2 h at room temperature to obtain a spirulina protein solution. (2) Add 2 g of sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize at 12000 rpm for 2 min to obtain a binary mixed solution; (3) Add 10 g of rice starch to the binary mixed solution obtained in step (2) and stir at 500 rpm for 1 h at room temperature to obtain a ternary mixed solution; (4) The ternary mixed solution obtained in step (3) was transferred to a water bath and heated at 95°C for 30 min. After heating, it was placed at room temperature for 20 min and then at 4°C for 24 h to obtain rice starch-spirulina protein-sunflower seed oil composite gel.

[0039] Comparative Example 4 The preparation of a rice starch-spirulina protein-sunflower seed oil composite gel differs from Example 1 in that the protein and starch are first mixed, then mixed with the oil phase to prepare an emulsion, and then heated. Specifically, the process includes the following steps: (1) Weigh 3 g of spirulina protein and 10 g of rice starch and add them to 85 g of water. Stir at 500 rpm for 2 h at room temperature to obtain a binary mixed solution. (2) Add 2 g of sunflower seed oil to the binary mixed solution obtained in step (1) and homogenize at 12000 rpm for 2 min to obtain a ternary mixed solution; (3) The ternary mixed solution obtained in step (3) is transferred to a water bath and heated at 95°C for 30 min. After heating, it is placed at room temperature for 20 min and then placed at 4°C for 24 h to obtain rice starch-spirulina protein-sunflower seed oil composite gel.

[0040] Results Analysis 1. IDSSI grading test results of the gels obtained in Example 1 and Comparative Examples 1 and 2 Based on preliminary assessment, the gels obtained in Example 1 and Comparative Examples 1 and 2 may be grade 5-6. Grade 5 samples need to be evaluated through fork dripping, spoon tilting, and fork pressure tests, while grade 6 samples need to be evaluated through fork pressure and spoon pressure tests, with the criteria shown in Table 1.

[0041] Table 1. IDDSI Level 5-6 Testing Methods and Applicable Populations

[0042] Figure 1 The results of IDDSI grading tests on the gels obtained in Example 1 and Comparative Examples 1 and 2 are shown: In the fork drip test, the gels of Example 1 and Comparative Examples 1 and 2 can stand upright on the fork without slipping through the fork gaps; in the spoon tilt test, they can maintain their shape on the spoon but slide off when tilted. Example 1 and Comparative Example 1 have less residue, while Comparative Example 2 has no residue; in the fork pressure test, it takes pressure that turns a thumbnail white to flatten the gel, and the food does not return to its original shape after the fork is removed; in the spoon pressure test, it takes pressure that turns a thumbnail white to flatten the gel, and the food does not return to its original shape after the spoon is removed; based on the above test results, the gels of Example 1 and Comparative Examples 1 and 2 meet the core characteristics of Level 6 in the IDDSI grading standard: soft texture, can be crushed by pressure from forks and spoons, and is suitable for people who experience pain or fatigue when chewing or who have missing teeth.

[0043] However, it is worth noting that the IDDSI grading test only provides a rough differentiation of food texture through a simple measurement method, and there are still significant differences in texture between samples within the same IDDSI grade. Therefore, a comprehensive evaluation of the gel's texture, tribology, rheology, and other properties is necessary to ensure the accuracy of dietary recommendations.

[0044] 2. Test results of the textural properties of the gels obtained in Example 1 and Comparative Examples 1 and 2 The texture characteristics of easily swallowable gel foods should be soft, easy to chew, and able to aggregate into a tight, non-dispersible bolus during chewing and swallowing. Therefore, hardness, chewability, and cohesiveness are mainly selected as indicators of the texture characteristics of the samples in the obtained texture data.

[0045] Figure 2 The textural properties of the gels obtained in Example 1 and Comparative Examples 1 and 2 are presented. The results show that, although under the same IDSSI level, there is a significant difference in hardness, chewiness, and cohesiveness between Example 1 and Comparative Examples 1 and 2. Example 1 has lower hardness and chewiness, indicating that it requires less force and energy during chewing and swallowing. Example 1 has the highest cohesiveness, indicating that it is easier to form a tight, non-dispersible bolus during chewing and swallowing, which is more conducive to swallowing.

[0046] 3. Tribological property test results of the gels obtained in Example 1 and Comparative Examples 1 and 2 Easily swallowable gel foods should be easily pushed by the tongue in the mouth with minimal frictional resistance to tissues, and the food bolus should ideally remain intact and not fall apart. Therefore, a lower coefficient of friction is beneficial for people with swallowing disorders.

[0047] Figure 3 The tribological properties of the gels obtained in Example 1 and Comparative Examples 1 and 2 are presented. The results show that the coefficient of friction of Example 1 was lower than that of Comparative Examples 1 and 2 throughout the entire test process, all being below 0.03, exhibiting the lowest coefficient of friction.

[0048] 4. Rheological property test results of the gels obtained in Example 1 and Comparative Examples 1 and 2 Easily swallowable gel foods should have solid-like and shear-thinning behavior. This allows them to maintain their shape during swallowing, making them easy to handle in the mouth and form a bolus, while also reducing their viscosity under shear force, making them easy to flow. At the same time, the elastic modulus should not be too high, otherwise the gel will be too hard and difficult to chew and swallow.

[0049] Figure 4 Steady-state shear scan results of the gels obtained in Example 1 and Comparative Examples 1 and 2 are presented. The results show that the gels obtained in Example 1 and Comparative Examples 1 and 2 all exhibit shear-thinning behavior, which is beneficial for the development of easily swallowable foods.

[0050] Figure 5 Frequency scanning results of the gels obtained in Example 1 and Comparative Examples 1 and 2 are presented. The results show that the elastic modulus of the gels obtained in Example 1 and Comparative Examples 1 and 2 is greater than the viscous modulus, exhibiting properties similar to solid gels. However, the elastic modulus of Comparative Example 2 is too high, which, according to the previous textural results, is not conducive to the development of easily swallowable gel foods.

[0051] 5. IDSSI grading test results of the gels obtained in Example 1 and Comparative Examples 3 and 4 Figure 6 The results of IDDSI grading tests on the gels obtained in Example 1 and Comparative Examples 3 and 4 are shown: In the fork drip test, the gels of Example 1 and Comparative Examples 3 and 4 can stand upright on the fork without slipping through the fork gaps; in the spoon tilt test, they can all maintain their shape on the spoon, but when tilted, the gel of Example 1 can slip more easily, while the gels of Comparative Examples 3 and 4 require shaking to slip; in the fork pressure test, pressure that turns the thumbnail white is required to flatten the gel, and the food does not return to its original shape after the fork is removed; in the spoon pressure test, pressure that turns the thumbnail white is required to flatten the gel, and the food does not return to its original shape after the spoon is removed; based on the above test results, the gels of Example 1 and Comparative Examples 3 and 4 meet the core characteristics of Level 6 in the IDDSI grading standard: soft texture, can be crushed by pressure from a fork or spoon, and is suitable for people who experience pain or fatigue when chewing or who have missing teeth.

[0052] Similarly, although Example 1 and Comparative Examples 3 and 4 are at the same IDDSI level, a texture analyzer is still needed to thoroughly evaluate the texture of the gel to ensure the accuracy of the dietary recommendations.

[0053] 6. Test results of the textural properties of the gels obtained in Example 1 and Comparative Examples 3 and 4 Based on the texture characteristics that easily swallowable foods should possess, the hardness, cohesiveness, and adhesiveness of the texture data in Example 1 and Comparative Examples 3 and 4 were further analyzed. Figure 7 The textural properties of the gels obtained in Example 1 and Comparative Examples 3 and 4 are presented. The results show that Example 1 has the lowest hardness, indicating that it requires the least force during chewing and swallowing; it has the lowest adhesiveness, indicating that it does not easily adhere to the oral cavity during chewing and swallowing; and it has the highest cohesiveness, indicating that it is easier to form a tight, non-dispersible bolus during chewing and swallowing, which is more conducive to swallowing.

[0054] Based on all the experimental results, Example 1 has better swallowing potential.

[0055] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing an easily swallowable, nutritionally fortified gel made from rice starch, spirulina protein, and sunflower seed oil, characterized in that... The method includes the following steps: (1) Add spirulina protein to water, stir and disperse at room temperature, let stand to hydrate, and obtain spirulina protein solution; (2) Add sunflower seed oil to the spirulina protein solution obtained in step (1), homogenize, and obtain a binary mixed solution; (3) Add rice starch to the binary mixed solution obtained in step (2), stir and disperse at room temperature to obtain a ternary mixed solution; (4) Heat-treat the ternary mixed solution obtained in step (3), then cool it to room temperature and let it stand to obtain rice starch-spirulina protein-sunflower seed oil easy-to-swallow nutritional fortified gel.

2. The method according to claim 1, characterized in that, The rice starch-spirulina protein-sunflower seed oil easily swallowable nutritionally fortified gel contains 10-15% rice starch, 3-5% spirulina protein, 2-5% sunflower seed oil, and 85-90% water. The component ratio meets the macronutrient energy supply percentage requirements of the "Dietary Guidelines for Chinese Residents", namely 50%-65% carbohydrates, 20%-30% fat, and 10%-15% protein.

3. The method according to claim 1, characterized in that, The stirring in step (1) is carried out at 500 rpm for 1 to 2 hours.

4. The method according to claim 1, characterized in that, The static hydration conditions described in step (1) are: place at 0~4℃ for 12~18 h.

5. The method according to claim 1, characterized in that, The homogenization in step (2) is performed at 12000~15000 rpm for 2~3 min.

6. The method according to claim 1, characterized in that, The stirring in step (3) is carried out at 500~800 rpm for 1~2 h.

7. The method according to claim 1, characterized in that, The heat treatment in step (4) is performed at a temperature of 90~95℃ for 30 min.

8. The method according to claim 1, characterized in that, The step (4) involves placing the object at 0-4°C for 20-24 hours.

9. The rice starch-spirulina protein-sunflower seed oil easily swallowable nutritionally fortified gel obtained by the method according to any one of claims 1 to 8.

10. The application of the rice starch-spirulina protein-sunflower seed oil easily swallowable nutritionally fortified gel of claim 9 in the preparation of easily swallowable gel foods.

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