CN106036820A - Functional bucking-preventing assisting food and making method thereof - Google Patents
Functional bucking-preventing assisting food and making method thereof Download PDFInfo
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- CN106036820A CN106036820A CN201610344487.4A CN201610344487A CN106036820A CN 106036820 A CN106036820 A CN 106036820A CN 201610344487 A CN201610344487 A CN 201610344487A CN 106036820 A CN106036820 A CN 106036820A
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- potassium chloride
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- xanthan gum
- guar gum
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- 238000000034 method Methods 0.000 title abstract description 5
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a functional bucking-preventing assisting food and a making method thereof, and belongs to the technical field of solid beverages and special purpose formula foods. The functional bucking-preventing assisting food is characterized by being prepared from 55-60% of tapioca dextrin, 32-38% of xanthan gum, 2.5-3.5% of potassium chloride, 2-3% of xylooligosaccharide, 1.5-2.5% of guar gum, and 0-2.5% of L-glutamine. The functional bucking-preventing assisting food disclosed by the invention has the advantages and beneficial effects of being reasonable in compounding ratio, rapid to dissolve, and favorable in mouth feel, internal environment of intestines is promoted and improved, the viscosity is moderate, quantification and texture adjustment are easy to realize, and the functional bucking-preventing assisting food is easy to produce and convenient to take. Danger and toxic and side effects to bodies are avoided when the functional bucking-preventing assisting food is normally eaten.
Description
Technical field
The present invention relates to a kind of functional anti-choking and cough accesary foods and preparation method thereof, belong to solid beverage and specific use
Formula food technical field.
Background technology
Aging is a main trend of current social development, is also unprecedented challenge in human development history.Old people
Along with weakening of physiological function, occur in that eating disorders, especially chew and receive the biggest impact with swallow.No
When diet can cause food of choking, even cause aspiration pneumonitis, serious also results in life danger.Therefore, how old age is given
The food that people provides not only nutrition good to eat but also safe and reliable is current each Main Economic developed country and some including China
A significant challenge that emerging economy is to be faced and livelihood issues, be also that food industry needs the urgent great classes solved
Topic.
Dysphagia refers to dysphagia that caused, that can betide different parts by many reasons, and its Clinical symptoms is
Swallowing of food can not be smoothly completed, food phenomenon of choking often occurs, be a main harm of senior health and fitness, be also a lot
The FAQs that postoperative rehabilitation patient occurs.Dysphagia affects about 68% old people living in nursing home, and 30%
The old people being in hospital, the patient after 64% apoplexy and 13%～38% old people lived on one's own life, become in old people colony
In a most concerned problem.
The risk factor of dysphagia has a lot, any occurs in oral cavity, pharyngeal, throat and the anatomy of esophagus or life
Defect in Neo-Confucianism all can cause the generation of dysphagia phenomenon.In addition, some diseases also results in the product of dysphagia
Raw, most commonly seen is apoplexy and dementia.Dysphagia is Post stroke common complication, statistical table express contract 57%～73%
Apoplexy patient there occurs dysphagia.Dysphagia is also the common phenomenon of Dementia patients.
Two major obstacles (chewing and dysphagia) according to old people's diet, old people's meals adjust frequently with two
Elementary tactics: what (1) reduced solid food chews difficulty so that chewing impaired patients can be through chew on a small quantity can be by food
Swallow；(2) flowing velocity of slowing down fluid food so that patients with deglutition disorders can have time enough to coordinate to swallow muscle
Shrink, in time respiration channel is closed and passage of food is opened, in order to avoid food of choking.Thickening liquid is drunk in experience have shown that of clinician
It is a kind of effective ways reducing congestive throat danger.The most domestic understanding to old people food is often nutrient and healthcare products, and for
Adjust Food Texture to ensure that DFA there is no safely systematic study.The old people having eating disorder lacks selectivity very much,
Especially in China's System Providing for Aged based on family at present, the adjustment of old man's meals matter structure lacks scientific basis, randomness
By force, it is difficult to quantify, can not systematically standardization.Therefore, a kind of functional anti-choke that to cough the exploitation of accesary foods imperative, tool
It is of great significance.
Summary of the invention
The problem existed for above-mentioned prior art, the present inventor works hard, in conjunction with being engaged in this area work for many years
Experience, repeatedly research and demonstration testing, obtain the generation of the present invention eventually.
The purpose of the present invention is that a kind of functional anti-choking of offer coughs accesary foods and preparation method thereof, particularly a kind of
Rapidly dissolvings, good mouthfeel, promote and improve enteral environment, viscosity is moderate, be very easy to quantization and carry out matter structure adjustment,
Choking of causing dysphagia is coughed has notable prevention and the functional accesary foods of improvement result.
The main technical schemes of the present invention, is through careful investigation and the most scrupulous research, true through test of many times
The formula of fixed output quota product.
The technical solution of the present invention is: a kind of functional anti-choking coughs accesary foods (percentage by weight of each raw material)
For: tapioca dextrin: 55～60%；Xanthan gum: 32～38%；Potassium chloride: 2.5～3.5%；Oligomeric xylose: 2～3%；Guar
Glue: 1.5～2.5%；L-glutaminate: 0～2.5%, the percentage by weight sum of each raw material composition is 100%.
One of the present invention functional anti-choke cough after accesary foods water, fruit juice, milk etc. reconstitute the most drinkable.Separately
Outward, the adjuvants such as fruit vegetable powder, dietary fiber, nutrient can also be added on the basis of the present invention program.
A kind of functional anti-choking of the present invention is coughed the preparation method of accesary foods and is: be first according to formula by xanthan
After glue and tapioca dextrin are according to the ratio precise of 1: 1, cross 60～80 mesh sieves the most respectively, be then added to mixing in mixer
Uniformly, standby；
Secondly according to formula, the tapioca dextrin of surplus, potassium chloride, oligomeric xylose, guar gum and L-glutaminate is accurate
After really weighing, cross 60～80 mesh sieves the most respectively, be then added to mix homogeneously in mixer, standby；
Finally the most mixed above-mentioned raw material is joined in the lump and mixer always mixes until mix homogeneously, directly
Carry out packing and get final product.
This preparation method provides the benefit that overcoming conventional gradients dilutes the loaded down with trivial details of premix method, and the most excellent effect is
Dissolve rapid, without clustering phenomena when mixed finished product reconstitutes.This is because directly mixing mixes uneven sometimes, i.e. use
Gradient dilution premix method mix homogeneously, but still have conglomeration when reconstituting and occur with goose pimples.Through repeatedly producing checking, institute
The coefficient of variation (CV) of the mixing measured should be less than 6%, dissolves rapidly, without clustering phenomena when mixed finished product reconstitutes.
Below in conjunction with the performance of each active ingredient, the present invention is further illustrated:
The present inventor finds in research process: a kind of functional anti-choking is coughed each raw material of accesary foods and given full play to effect
Complementary, cooperative gain effect, has filled up the market vacancy.In the present invention, tapioca dextrin is that tapioca is through enzymolyzing alpha-amylase system
, there is opaque fine and smooth, there is no the remaining taste of other corn, there is gelatinization point low simultaneously, stick with paste liquid stable transparent, film property
The features such as good and permeability is strong, the maltodextrin prepared than corn starch has bigger advantage；Xanthan gum can be quickly in water
Dissolve, have good water solublity.Also can dissolve in cold water especially, easy to use, it is to collect thickening, suspension, breast in the world at present
Change, be stable at the biogum got in best performance integrally；Guar gum belongs to natural galacto mannan, is a kind of natural increasing
Thick dose, cold water or hot water can be dissolved in, after meeting water and form colloid substance, reach effect of rapid thickening；Potassium chloride is clinical normal
Electrolyte balance regulating, clinical efficacy is definite, is widely used in clinical departments.Cause for treating and preventing a variety of causes
Hypokalemia, can strengthen the gelation of guar gum in the present invention, and to the viscosity of xanthan gum and dissolubility hardly
Produce harmful effect；Oligomeric xylose is to breed one of the strongest kind of probiotic bacteria function, its " prebiotics " merit in oligosaccharides
Effect is nearly 20 times of other oligosaccharide.The enzyme of oligomeric xylose is not hydrolyzed, so it can be directly entered large intestine in human gastrointestinal tract
Inside it is preferably probiotic bacteria to be utilized, produces multiple organic acid simultaneously, reduce gut pH, suppression harmful bacteria growth, make probiotic bacteria
Breed in a large number at intestinal, reach to promote bifidobacterium growth, loosening bowel to relieve constipation, strengthen effect of mineral absorption；L-glutaminate
It is a kind of neutral amino acid, odorless, slightly sweet taste, food processing is made nutritional supplement, perfumery enriching substance.In the present invention
L-glutaminate is the nutrient substance that intestinal mucosa cellular metabolism is required, plays the integrity maintaining intestinal mucosal epithelial structure
Highly important effect.Especially under the serious stress state such as wound, infection, fatigue, intestinal mucosal epithelial intracellular paddy ammonia
Amide is quickly exhausted.When intestinal lacks the stimulation such as food, Digestive system or lacks glutamine, intestinal mucosa atrophy, fine hair become
Dilute, shortening even comes off, crypts shoals, intestinal mucosal permeability increase, intestinal immunity is impaired.Supplementary L-glutaminate also may be used
To improve brain function, strengthen function of brain cell, highly beneficial to cerebral apoplexy patient Health restoration.Further, oligomeric wood
The addition of sugar and L-glutaminate is the most aobvious exquisite, Synergistic in terms of intestinal health, brain nutrition, immunologic function etc. are several.
In sum, advantages of the present invention and beneficial effect also reside in reasonable mixture ratio, dissolving, good mouthfeel, promotion rapidly
With improve that enteral environment, viscosity are moderate, be very easy to quantify and carry out matter structure adjustment, and be readily produced, taking convenience；Normally
Edible, harm and toxic and side effects will not be brought to health.
Below in conjunction with specific embodiment, the present invention is further illustrated, but should not be understood is the limit to the present invention
System.
Specific embodiment
Embodiment 1: formula for a product:
Tapioca dextrin: 57.76kg；Xanthan gum: 35kg；Potassium chloride: 3kg；Oligomeric xylose: 2.24kg；Guar gum: 2kg.
Preparation method is: first by after xanthan gum 35kg and tapioca dextrin 35kg precise, cross 60～80 mesh the most respectively
Sieve, is then added to mix homogeneously in mixer, standby；Secondly by tapioca dextrin 22.76kg, potassium chloride 3kg, oligomeric xylose
After 2.24kg, guar gum 2kg precise, cross 60～80 mesh sieves the most respectively, be then added to mix homogeneously in mixer, standby
With；Finally the most mixed above-mentioned raw material is joined in the lump and mixer always mixes until mix homogeneously, directly carry out
Pack the 100kg that gets product.
The test further of this product beneficial effect and explanation:
(1) water intaking or tea 100ml, stir with soup ladle and add product of the present invention, and this product quickly dissolves, molten
Within after solution about 30 seconds, becoming viscous, within about 2 minutes, viscosity is stable；
(2) water intaking or tea 100ml, when this product addition is about 1g, solution is clear soup shape, is formed when addition is 2g
Thick soup shape, forms cheese shape when addition is about 3g；This product consumption somewhat multiple spot and few point, viscosity does not have the biggest change
Change, be easily adjusted；
(3), water temperature 20 DEG C, when addition is 2%, in 60 minutes, the viscosity of soup there is no change, simultaneously this product
The viscosity of product is few, and tack is low, has the thickness sense of appropriateness；
(4) this product temperature is different, beverage types different, and the change of viscosity is the least, therefore, it can according to hobby or
Necessary plus-minus addition, adjusts the intensity of thickness.
As can be seen here, these product water, fruit juice, milk etc. are the most drinkable after reconstituting, and are very easy to quantify and carry out matter structure
Adjusting, this product hot and cold water all can dissolve, good stability, and long-time viscosity is unchanged, and consumption is few, generally 1～3%, dissolves
Rapidly, not conglomeration, solution is transparent, can repeat to add adjusting consumption, can improve function of intestinal canal, and the most sugary, energy is low, is suitable for
Diabetes patient, is difficult to moisture absorption, instant, reasonable price, has no side effect.
Embodiment 2: formula for a product:
Tapioca dextrin: 55kg；Xanthan gum: 38kg；Potassium chloride: 2.5kg；Oligomeric xylose: 2kg；Guar gum: 1.5kg；L-paddy
Glutamine: 1kg.
Preparation method is identical with embodiment 1, and there is no particular restriction.
Embodiment 3: formula for a product:
Tapioca dextrin: 60kg；Xanthan gum: 32kg；Potassium chloride: 2.7kg；Oligomeric xylose: 2.3kg；Guar gum: 2.5kg；L-
Glutamine: 0.5kg.
Preparation method is identical with embodiment 1, and there is no particular restriction.
Embodiment 4: formula for a product:
Tapioca dextrin: 56kg；Xanthan gum: 33.2kg；Potassium chloride: 3.5kg；Oligomeric xylose: 3kg；Guar gum: 1.8kg；L-
Glutamine: 2.5kg.
Preparation method is identical with embodiment 1, and there is no particular restriction.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
In principle, any modification, equivalent substitution and improvement etc. done, should be included within the scope of the present invention.
Claims (5)
1. functional anti-choking coughs accesary foods, it is characterised in that the percentage by weight of each raw material is: tapioca dextrin: 55～
60%；Xanthan gum: 32～38%；Potassium chloride: 2.5～3.5%；Oligomeric xylose: 2～3%；Guar gum: 1.5～2.5%；L-paddy
Glutamine: 0～2.5%, the percentage by weight sum of each raw material composition is 100%；
Its preparation method is: be first according to formula by xanthan gum and tapioca dextrin according to the ratio precise of 1: 1 after, first distinguish
Cross 60～80 mesh sieves, be then added to mix homogeneously in mixer, standby；
Secondly according to formula, the tapioca dextrin of surplus, potassium chloride, oligomeric xylose, guar gum and L-glutaminate are accurately claimed
After amount, cross 60～80 mesh sieves the most respectively, be then added to mix homogeneously in mixer, standby；
Finally the most mixed above-mentioned raw material is joined in the lump and mixer always mixes until mix homogeneously, directly carry out
Pack and get final product.
2. a kind of functional anti-choking as claimed in claim 1 coughs accesary foods, it is characterised in that formula for a product is: Maninot esculenta crantz. is stuck with paste
Essence: 57.76kg；Xanthan gum: 35kg；Potassium chloride: 3kg；Oligomeric xylose: 2.24kg；Guar gum: 2kg；Preparation method is: first
After xanthan gum 35kg and tapioca dextrin 35kg precise, cross 60～80 mesh sieves the most respectively, mixed in being then added to mixer
Close uniformly, standby；Secondly by tapioca dextrin 22.76kg, potassium chloride 3kg, oligomeric xylose 2.24kg, guar gum 2kg precise
After, cross 60～80 mesh sieves the most respectively, be then added to mix homogeneously in mixer, standby；Finally by mixed for above-mentioned difference
Raw material joins in the lump and always mixes until mix homogeneously in mixer, directly carries out packaging and gets product 100kg.
3. a kind of functional anti-choking as claimed in claim 1 coughs accesary foods, it is characterised in that formula for a product is: Maninot esculenta crantz. is stuck with paste
Essence: 55kg；Xanthan gum: 38kg；Potassium chloride: 2.5kg；Oligomeric xylose: 2kg；Guar gum: 1.5kg；L-glutaminate: 1kg.
4. a kind of functional anti-choking as claimed in claim 1 coughs accesary foods, it is characterised in that formula for a product is: Maninot esculenta crantz. is stuck with paste
Essence: 60kg；Xanthan gum: 32kg；Potassium chloride: 2.7kg；Oligomeric xylose: 2.3kg；Guar gum: 2.5kg；L-glutaminate:
0.5kg。
5. a kind of functional anti-choking as claimed in claim 1 coughs accesary foods, it is characterised in that formula for a product is: Maninot esculenta crantz. is stuck with paste
Essence: 56kg；Xanthan gum: 33.2kg；Potassium chloride: 3.5kg；Oligomeric xylose: 3kg；Guar gum: 1.8kg；L-glutaminate:
2.5kg。
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| CN201610344487.4A CN106036820A (en) | 2016-05-24 | 2016-05-24 | Functional bucking-preventing assisting food and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110326793A (en) * | 2019-07-30 | 2019-10-15 | 山东省食品发酵工业研究设计院 | A kind of non-wholefood for feeding limited crowd |
| CN112617203A (en) * | 2020-11-16 | 2021-04-09 | 中国农业大学 | Functional instant meal-assisting agent suitable for dysphagia patients and preparation method thereof |
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| CN101102681A (en) * | 2004-11-18 | 2008-01-09 | N.V.努特里奇亚 | Thickener composition for dysphagia patients |
| CN102573517A (en) * | 2009-10-26 | 2012-07-11 | 雀巢产品技术援助有限公司 | Stable thickener formulations |
| CN103355676A (en) * | 2013-07-28 | 2013-10-23 | 吉林大学 | Nutritional liquid diet containing soybean oligopeptides, and preparation method thereof |
| CN104125779A (en) * | 2011-12-15 | 2014-10-29 | 雀巢产品技术援助有限公司 | Cohesive thin liquids to promote safe swallowing in dysphagic patients |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101102681A (en) * | 2004-11-18 | 2008-01-09 | N.V.努特里奇亚 | Thickener composition for dysphagia patients |
| CN102573517A (en) * | 2009-10-26 | 2012-07-11 | 雀巢产品技术援助有限公司 | Stable thickener formulations |
| CN104125779A (en) * | 2011-12-15 | 2014-10-29 | 雀巢产品技术援助有限公司 | Cohesive thin liquids to promote safe swallowing in dysphagic patients |
| CN103355676A (en) * | 2013-07-28 | 2013-10-23 | 吉林大学 | Nutritional liquid diet containing soybean oligopeptides, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110326793A (en) * | 2019-07-30 | 2019-10-15 | 山东省食品发酵工业研究设计院 | A kind of non-wholefood for feeding limited crowd |
| CN112617203A (en) * | 2020-11-16 | 2021-04-09 | 中国农业大学 | Functional instant meal-assisting agent suitable for dysphagia patients and preparation method thereof |
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