CN107692215A - Nutritional preparation for dysphagia patients of hyaluronic acid thickening and preparation method thereof - Google Patents
Nutritional preparation for dysphagia patients of hyaluronic acid thickening and preparation method thereof Download PDFInfo
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- CN107692215A CN107692215A CN201711125332.2A CN201711125332A CN107692215A CN 107692215 A CN107692215 A CN 107692215A CN 201711125332 A CN201711125332 A CN 201711125332A CN 107692215 A CN107692215 A CN 107692215A
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- weight
- percentage
- enteral nutrition
- preparation
- hyaluronic acid
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Links
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 132
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- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 title claims abstract description 84
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
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- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- DUKURNFHYQXCJG-UHFFFAOYSA-N Lewis A pentasaccharide Natural products OC1C(O)C(O)C(C)OC1OC1C(OC2C(C(O)C(O)C(CO)O2)O)C(NC(C)=O)C(OC2C(C(OC3C(OC(O)C(O)C3O)CO)OC(CO)C2O)O)OC1CO DUKURNFHYQXCJG-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
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- 229940097043 glucuronic acid Drugs 0.000 description 1
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- KIUKXJAPPMFGSW-MNSSHETKSA-N hyaluronan Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H](C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-MNSSHETKSA-N 0.000 description 1
- 229940099552 hyaluronan Drugs 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
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- 229920001206 natural gum Polymers 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
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- 230000000704 physical effect Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The invention discloses a kind of liquid enteral nutrition preparation containing hyaluronic acid, includes the hyaluronic acid that percentage by weight is 0.1%~0.5%.Present invention also offers the preparation method and its usage of liquid enteral nutrition preparation.The present invention contains hyaluronic acid has suitable initial viscosity as the liquid enteral nutrition preparation of thickener, it is and resistant to ptyalin, it is not easy to be decomposed, there is the rheological property of significant shear shinning during swallowing, significantly reduce the danger that may occur during dysphagia patients are swallowed；Delicate mouthfeel, without fishy smell, without allergic reaction, it is easy to digest absorb, it is nutritious, moreover it is possible to improve the joint lubrication function of arthritic, be suitable for the diet nursing of the particularly old dysphagia patients of dysphagia.
Description
Technical field
The present invention relates to enteral nutrition preparation technical field, more particularly to a kind of hyaluronic acid thickening is directed to dysphagia
Thickening nutritional preparation of patient and preparation method thereof.
Background technology
Dysphagia refers to the material such as solid or aqueous liquid foodstuff, saliva, medicine swallowing from oral cavity to stomach and is conveyed through
Had difficulties in journey, patient can be produced after pharyngeal, breastbone or the obstruction of esophageal site is stagnated and felt.Dysphagia can betide respectively
Age bracket crowd, often send out in the elderly, the patient for particularly suffering from nerve degenerative diseases and cerebral apoplexy.There is 60~80% god
Stroke patient through degenerative disease patient and more than 30% is perplexed by dysphagia.Also there are some researches show have for more than 50 years old
22%th, over-65s have 10%~30%, the people that has 40% for more than 70 years old suffers from function of deglutition disorder.According to conservative estimation, the world
On at least 8% people dysphagia be present in diet everyday liquids and food.Dysphagia easily causes patient's anorexia
Malnutritive, dehydration, electrolyte dysfunction, and dysphagia are easily caused patient and easily occur to inhale food when swallowing food
Enter tracheae, severe patient can occur aspiration pneumonia and ultimately result in death.Aggravation and the aged with aging population process
Rapid growth, dysphagia just turns into an increasingly serious social concern, has a strong impact on human health and quality of life.
Diet nursing is one of important way of dysphagia therapeutic, and dysphagia crowd can only feed and adjust texture
Liquid food, its main purpose are to ensure that patient safety is swallowed and nutritional need.From the perspective of nutrition, enteral nutrition preparation can be with
Carbohydrate, fat and protein are provided, meet the needs of general patient is to nutrition, and malnutritive patient can be used as
Preoperative and postoperative supportive treatment.It is orally safest Path of enteral nutrition, it is helpful to its physiology and psychological rehabilitation.From safety
From the perspective of swallowing, when the viscosity of slop is too low, during oesophagus is promoted, pharyngeal reaction time deficiency, food
Thing easily sucks and inflammation is caused in lung.The process of swallowing is that liquid or food group are transferred to oesophagus from oral cavity and then are transported to stomach
Process.In this process, the different rheological equationms of state is presented by different degrees of shearing or stretcher strain in food group.Swallowing
In difficulty treatment, the rheological property of regulation and control slop is used to utilize rheology means research to obtain the food group for being adapted to swallow
Deformation and flowing of the food during swallowing, extend the residence time of food in the oral cavity, completed to pharyngeal more times
The process swallowed, the treatment for dysphagia have the function that important.In the rheological property of food, the range of viscosities of liquid and
Time dependence is extremely important, and too low and too high viscosity may all increase the possibility of suction, aggravate dysphagia, cause
Health hazard.
With deepening continuously for research, it is found that food viscosity has a great influence to the physiology course that oral cavity is swallowed.Due to thickening
Food be typically shear shinning, therefore swallow the size that process also changes food viscosity, the food viscosity perceived when swallowing
The viscosity of food during different from static state.The shear rate that slop undergoes during routinely swallowing is equivalent to 10S-1Or 50S-1.So the fluid with shear shinning property enables in particular to reduce the danger of suction.Alimentary fluid is thickened and rheology
Property is regulated and controled, find appropriate viscosity and with suitable shear shinning oral nutritional formulation for dysphagia nursing and
Treat particularly important.
It is straight to be not suitable for dysphagia patients because viscosity is relatively low for current existing commercially available plain edition Liquid oral nutritional preparation
Connect edible.Also there are the nutritional preparation for using thickening, such as patent WO2009072885, patent in other existing disclosed documents
CN103037874 and patent WO03055334, but each many weak points be present：(1) protein source of nutritional preparation makes
There is the high protein of high-energy-density with casein and caseinate etc., casein allergy or indigestion be present, make it
The defects of being not easy to absorb；(2) existing commercially available food thickener products are often based on starch, from albumen at present
Matter, carragheen, natural gum or other and starch composition.The beverage of dysphagia patients is thickened using starch, due to human body
Contain ptyalin in oral cavity, the starch in the group of food, which can be decomposed, causes viscosity quickly to reduce so that the viscoplasticity hair of the group of food
Changing；On the other hand, the easy water swelling of starch granules, its physical property have very big temperature dependency and Time Dependent
Property, this can cause fluid viscosity of the food of starch thick in different temperatures or different preparation times to have with initial formulation viscosity
Big difference, the viscosity and rheological property of the nutritional preparation for causing to actually obtain do not reach requirement.(3) existing nutritional preparation
Middle thickener, lack wholesome bioactivity, nor dietary fiber, is unfavorable for improving nutrition in nutritional preparation
Supplement and enhancing.
Pea protein is a kind of emerging vegetable protein, is the albumen gone out using low-temp low-pressure technology from pea separation and Extraction
Matter, have the characteristics that low isoflavone content, low phytic acid, without allergic component, non-transgenic, can provide cleaning label.Pea
18 kinds of amino acid necessary to legumin contains human body, belong to complete protein, are a kind of high-quality protein resources, and rich
Containing lysine, arginine and branched-chain amino acid.In addition, Fed Protein Powder of Pea Insteal good dispersion, delicate mouthfeel, without fishy smell.With soybean egg
Compare in vain, pea protein sensitization is low；Compared to casein, pea protein more can effectively reduce cholesterol.Rice protein is also
A kind of putative quality plant albumen, nutritive value is high, and low with low antigenicity, hypoallergenic, quality is better than wheat gluten
And zein, amino acid compositional model contain high-quality lysine also superior to casein and soybean protein isolate.This two albuminoid
Matter is not found using this two proteinoid as dysphagia in field of nutrition by very big concern, but in prior art literature
The protein source of the nutriment of edible for patients.
Hyaluronic acid is widely present by the straight-chain polysaccharide that glucuronic acid and acetylglucosamine are that dissacharide units form
In the various tissues of human body, there is special physiological function.In particular, hyaluronan molecule tangles to form net in aqueous
Network structure can effectively improve the viscosity of the aqueous solution, play good thickening effect.Hyaluronic acid aqueous solution is even in relatively low
Concentration also has higher viscoplasticity.Viscoplasticity is also the key property of hyaluronic acid.The guarantor that hyaluronic acid is played in vivo
Water holding point, regulation osmotic pressure, maintain tissue morphology, barrier diffusion, lubricating joint ease up blow stress etc. with the close phase of viscoplasticity
Close.Hyaluronic acid collectively constitutes the colloid substance containing a large amount of water in extracellular matrix with collagen, elastomer etc..Orally contain
There is the cosmetic health product of hyaluronic acid, can have increase skin moisturizing, delay skin aging with the hyaluronic acid in added body
And other effects.Hyaluronic acid is also the main component of joint fluid, and supplement hyaluronic acid can improve the joint lubrication of arthritic
Function.In addition, orally the health products containing hyaluronic acid can also delay other histoorgans to cause because hyaluronic acid reduces
Aging and hypofunction.
Retrieval through prior art literature, it is used to contain pea protein and big at present as thickener there has been no hyaluronic acid
The open report of technology and formula of the nutritional preparation of rice gluten.
Therefore, those skilled in the art is directed to developing a kind of battalion for dysphagia patients of hyaluronic acid thickening
Support preparation.
The content of the invention
In view of the drawbacks described above of prior art, the technical problems to be solved by the invention are existing liquid enteral nutrition systems
Agent is not easy to absorb, viscoplasticity easily significantly reduces, thickener dangerous to dysphagia patients and is unfavorable for improvement nutrition system
The mesotrophic supplement of agent and enhancing.
To achieve the above object, the invention provides a kind of liquid enteral nutrition preparation containing hyaluronic acid, it is included
Weight (gram) percentage is 0.1%~0.5% hyaluronic acid.
Further, the liquid enteral nutrition preparation includes the component of following weight (gram) percentage：
Hyaluronic acid that weight (gram) percentage is 0.1%~0.5%, the egg that weight (gram) percentage is 4%~20%
White matter, the fat that weight (gram) percentage is 4%~10%, the carbohydrate that weight (gram) percentage is 10%~20%.
Wherein, the protein is vegetable protein, preferably pea protein, rice protein；
The fat is provided by vegetable oil, the preferred soybean oil of vegetable oil；
The preferred maltodextrin of carbohydrate provides.
Further, the protein energy supply ratio is 15%~45%；The fatty energy supply ratio is 35%~50%；
The carbohydrate energy supply ratio is 30%~60%.
Further, the liquid enteral nutrition preparation has 1~3kcal/ml energy density；
Further, the liquid enteral nutrition preparation is in 50S-1Viscosity under shear rate with 10S-1Shear rate
Lower viscosity is compared, and reduces 10%~55%.
Further, in 10S during the liquid enteral nutrition preparation room temperature-1And 50S-1Range of viscosities under shear rate
Respectively 90mPas~2300mPas and 80mPas~1060mPas.
In the better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
Component：Hyaluronic acid that weight (gram) percentage is 0.1%~0.5%, the protein that weight (gram) percentage is 4%, weight
Fat that (gram) percentage is 4%, the carbohydrate that weight (gram) percentage is 12%.
In another better embodiment of the present invention, in the liquid enteral nutrition preparation, protein is vegetable protein,
It is preferred that pea protein, rice protein.
In another better embodiment of the present invention, in the liquid enteral nutrition preparation, fat is provided by vegetable oil,
The preferred soybean oil of vegetable oil.
In another better embodiment of the present invention, in the liquid enteral nutrition preparation, the preferred wheat of carbohydrate
Bud dextrin provides.
In another better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
The component of ratio：Hyaluronic acid that weight (gram) percentage is 0.1%~0.5%, the pea egg that weight (gram) percentage is 4%
In vain, weight (gram) percentage is 4% soybean oil, the maltodextrin that weight (gram) percentage is 12%.
In another better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
The component of ratio：Hyaluronic acid that weight (gram) percentage is 0.1%, the pea protein that weight (gram) percentage is 4%, weight
Soybean oil that (gram) percentage is 4%, the maltodextrin that weight (gram) percentage is 12%.
In preferred embodiments, the liquid enteral nutrition preparation includes the component of following weight (gram) percentage：
Hyaluronic acid powder that weight (gram) percentage is 0.2%, the pea protein that weight (gram) percentage is 4%, weight (gram) hundred
Divide the soybean oil, the maltodextrin that weight (gram) percentage is 12% that ratio is 4%.
In another better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
The component of ratio：Hyaluronic acid that weight (gram) percentage is 0.3%, the pea protein that weight (gram) percentage is 4%, weight
Soybean oil that (gram) percentage is 4%, the maltodextrin that weight (gram) percentage is 12%.
In another better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
The component of ratio：Hyaluronic acid powder that weight (gram) percentage is 0.4%, the pea protein that weight (gram) percentage is 4%, weight
Soybean oil that (gram) percentage is 4%, the maltodextrin that weight (gram) percentage is 12%.
In another better embodiment of the present invention, the liquid enteral nutrition preparation includes following weight (gram) percentage
The component of ratio：Hyaluronic acid that weight (gram) percentage is 0.5%, the pea protein that weight (gram) percentage is 4%, weight
Soybean oil that (gram) percentage is 4%, the maltodextrin that weight (gram) percentage is 12%.
In the better embodiment of the present invention, in 10S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 90mPas~1500mPas.
In the better embodiment of the present invention, in 10S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 90mPas~800mPas.
In the better embodiment of the present invention, in 10S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 90mPas~330mPas.
In the better embodiment of the present invention, in 10S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Viscosity is respectively 90mPas, 330mPas, 800mPas, 1500mPas.
In the better embodiment of the present invention, in 50S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 80mPas~700mPas.
In the better embodiment of the present invention, in 50S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 80mPas~450mPas.
In the better embodiment of the present invention, in 50S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Range of viscosities is 80mPas~220mPas.
In the better embodiment of the present invention, in 50S during the liquid enteral nutrition preparation room temperature-1Under shear rate
Viscosity is respectively 80mPas, 220mPas, 450mPas, 700mPas.
Present invention also offers a kind of preparation method of the liquid enteral nutrition preparation containing hyaluronic acid, specific steps bag
Include：
Step 1：Take the hyaluronic acid powder of constant weight soluble in water, stir at room temperature to being completely dissolved, be made into transparent
Matter acid solution；
Step 2：Carbohydrate, protein, fat are weighed successively and is dissolved in successively in the solution that step 1 obtains, and are stirred
Mix to dispersed；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation is obtained.
Optionally, also comprising the micro minerals and vitamins of addition in step 2.
In the better embodiment of the present invention, the preparation side of the liquid enteral nutrition preparation containing hyaluronic acid
Method,
In the step 1, hyaluronic acid percentage by weight is 0.1%~0.5%；
In the better embodiment of the present invention, the preparation side of the liquid enteral nutrition preparation containing hyaluronic acid
Method,
In the step 2, the carbohydrate that weighs be weight percentage for 12% maltodextrin, protein attaches most importance to
Amount percentage be 4% pea protein, fat be weight percentage for 4% soybean oil.
In the better embodiment of the present invention, the preparation side of the liquid enteral nutrition preparation containing hyaluronic acid
Method, specific steps include：
Step 1：Take above-mentioned constant weight hyaluronic acid solid powder to be dissolved in deionized water, stir at room temperature to complete
Dissolving, it is 0.1%~0.5% hyaluronic acid aqueous solution to be made into weight (gram) percentage；
Step 2：Weigh successively percentage by weight be 12% maltodextrin, 4% pea protein, 4% soybean oil successively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation is obtained.
Optionally, also comprising the micro minerals and vitamins of addition in step 2.
" room temperature " of the present invention is without referring to 18 DEG C~28 DEG C in the case of specified otherwise.
It is used for dysphagia in preparation present invention also offers liquid enteral nutrition preparation described in any of the above-described of the present invention
The purposes of the nutritional preparation of patient.
Present invention also offers liquid enteral nutrition preparation described in any of the above-described of the present invention to prepare for prevention or auxiliary
The purposes helped in treatment dysphagia patients relevant disease；
The dysphagia patients relevant disease includes aspiration pneumonia, arthritis, malnutrition, dehydration etc..
Using above scheme, the liquid enteral nutrition preparation disclosed by the invention for containing hyaluronic acid as thickener, tool
Have the advantage that：
(1) liquid enteral nutrition preparation of the present invention uses hyaluronic acid not only to make nutritional preparation thickening tool as thickener
There is suitable viscosity；The nutritional preparation for also making to be prepared into has ptyalin resistance, is producing more stable thickening effect
There is high pseudoplastic rheological property simultaneously, make nutritional preparation energy shear shinning during swallowing, reduce nutritional preparation quilt
The danger of tracheae is sucked, so as to reduce the occurrence probability of the aspiration pneumonia as caused by dysphagia.
(2) in liquid enteral nutrition preparation of the present invention, hyaluronic acid enters human body as thickener through oral form,
The joint lubrication function of arthritic can be improved；Can improve or delay histoorgan because hyaluronic acid reduce or lack and
Caused aging and hypofunction, while suitable thickening power and good rheological property is ensured, make the liquid being prepared
State enteral nutrition preparation has the advantages of easy to digest and nutritious and health care effect.
(3) in liquid enteral nutrition preparation of the present invention, hyaluronic acid is as thickener, different from any other type polysaccharide
Class thickener, hyaluronic acid are to be widely present in the large biological molecule in the various tissues of human body with special physiological function, and it is made
There is natural biocompatibility for thickener, it is excellent that natural, safety, the compatibility that there are other the polysaccharide thickeners not have are good etc.
Gesture.
(4) replace, with the high casein of high-energy-density, solving using vegetable proteins such as pea protein or rice proteins
Part population to animal protein does not tolerate problem.Make the liquid enteral nutrition preparation good dispersion being prepared, mouthfeel is thin
It is greasy, no fishy smell；Avoid possible allergic reaction, absorption easy to digest simultaneously.
(5) liquid enteral nutrition preparation addition trace mineral and vitamin D, prevent dysphagia patients because lacking sunlight
Irradiation, calcium ionic current is become estranged osteoporosis symptoms caused by the synthesis of internal vitamin D is limited.
In summary, the hyaluronic acid disclosed by the invention that contains has properly as the liquid enteral nutrition preparation of thickener
Initial viscosity, it is and resistant to ptyalin, be not easy to be decomposed, during swallowing with suitable shear shinning
Rheological property, significantly reduce the danger that may occur during dysphagia patients are swallowed；With delicate mouthfeel, without raw meat
Taste, without allergic reaction, absorption easy to digest, the advantages that；The joint lubrication function of arthritic can be improved, be especially suitable for old
The diet nursing of year dysphagia patients.The method for preparing liquid enteral nutrition preparation disclosed by the invention is easy, easy to operate.
Below with reference to drawings and examples to the present invention design, concrete technical scheme and caused technique effect make into
One step illustrates, to be fully understood from the purpose of the present invention, feature and effect.
Brief description of the drawings
Fig. 1 is that embodiment 1 to the nutritional preparation of embodiment 5 and the nutritional preparation of comparative example 6 contrasts flow diagram；
Wherein,
1 is the nutritional preparation flow curve of 0.5% hyaluronic acid thickening；
2 be the nutritional preparation flow curve of 0.4% hyaluronic acid thickening；
3 be the nutritional preparation flow curve of 0.3% hyaluronic acid thickening；
4 be the nutritional preparation flow curve of 0.2% hyaluronic acid thickening；
5 be the nutritional preparation flow curve of 0.1% hyaluronic acid thickening；
6 be the nutritional preparation flow curve that comparative example 6 does not include hyaluronic acid.
Embodiment
Multiple preferred embodiments of the invention introduced below, make its technology contents more clear and readily appreciate.The present invention
It can be emerged from by many various forms of embodiments, these embodiments are exemplary description, protection model of the invention
Enclose the embodiment for being not limited only to mention in text.
If there is the experimental method of unreceipted actual conditions, generally according to normal condition, such as instructions book or handbook
Implemented.
Embodiment 1：
Step 1：Weigh appropriate hyaluronic acid hybrid solid powder to be dissolved in deionized water, stir at room temperature to completely molten
Solution, it is made into the hyaluronic acid aqueous solution that percentage by weight is 0.1%；
Step 2：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered with trace mineral and vitamin；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation of the present invention is obtained.
It is aobvious that test is carried out to the gained liquid enteral nutrition preparation of embodiment 1 using Haake Mars-III rotational rheometers
Show：The liquid enteral nutrition preparation of embodiment 1 is in 10S-1Viscosity under shear rate is 90mPas；In 50S-1Under shear rate
Viscosity is 80mPas.The liquid enteral nutrition preparation of embodiment 1 is in 50S-1Viscosity under shear rate with 10S-1Under shear rate
Viscosity is compared, and reduces about 11%.Show the liquid enteral nutrition preparation of embodiment 1 in 10S-1~50S-1Shear rate following table
Reveal shear shinning behavior.
Embodiment 2：
Step 1：Weigh appropriate hyaluronic acid hybrid solid powder to be dissolved in deionized water, stir at room temperature to completely molten
Solution, it is made into the hyaluronic acid aqueous solution that percentage by weight is 0.2%；
Step 2：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered with trace mineral and vitamin；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation of the present invention is obtained.
It is aobvious that test is carried out to the gained liquid enteral nutrition preparation of embodiment 2 using Haake Mars-III rotational rheometers
Show：The liquid enteral nutrition preparation of embodiment 2 is in 10S-1Viscosity under shear rate is 330mPas；In 50S-1Under shear rate
Viscosity is 220mPas.The liquid enteral nutrition preparation of embodiment 2 is in 50S-1Viscosity under shear rate with 10S-1Shear rate
Lower viscosity is compared, and reduces about 33%.Show the liquid enteral nutrition preparation of embodiment 2 in 10S-1~50S-1Shear rate under
Show shear shinning behavior.
Embodiment 3：
Step 1：Weigh appropriate hyaluronic acid hybrid solid powder to be dissolved in deionized water, stir at room temperature to completely molten
Solution, it is made into the hyaluronic acid aqueous solution that percentage by weight is 0.3%；
Step 2：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered with trace mineral and vitamin；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation of the present invention is obtained.
It is aobvious that test is carried out to the gained liquid enteral nutrition preparation of embodiment 3 using Haake Mars-III rotational rheometers
Show：The liquid enteral nutrition preparation of embodiment 3 is in 10S-1Viscosity under shear rate is 830mPas；In 50S-1Under shear rate
Viscosity is 460mPas.The liquid enteral nutrition preparation of embodiment 3 is in 50S-1Viscosity under shear rate with 10S-1Shear rate
Lower viscosity is compared, and reduces about 45%.Show the gained liquid enteral nutrition preparation of embodiment 3 in 10S-1~50S-1Shearing speed
Shear shinning behavior is shown under rate.
Embodiment 4：
Step 1：Weigh appropriate hyaluronic acid hybrid solid powder to be dissolved in deionized water, stir at room temperature to completely molten
Solution, it is made into the hyaluronic acid aqueous solution that percentage by weight is 0.4%；
Step 2：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered with trace mineral and vitamin；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation of the present invention is obtained.
It is aobvious that test is carried out to the gained liquid enteral nutrition preparation of embodiment 4 using Haake Mars-III rotational rheometers
Show：The liquid enteral nutrition preparation of embodiment 4 is in 10S-1Viscosity under shear rate is 1500mPas；In 50S-1Under shear rate
Viscosity be 700mPas.The liquid enteral nutrition preparation of embodiment 4 is in 50S-1Viscosity under shear rate with 10S-1Shearing speed
Viscosity is compared under rate, reduces about 53%.Show the gained liquid enteral nutrition preparation of embodiment 4 in 10S-1~50S-1Shearing
Shear shinning behavior is shown under speed.
Embodiment 5
Step 1：Weigh appropriate hyaluronic acid hybrid solid powder to be dissolved in deionized water, stir at room temperature to completely molten
Solution, it is made into the hyaluronic acid aqueous solution that percentage by weight is 0.5%；
Step 2：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is dissolved in the hyaluronic acid aqueous solution that step 1 obtains, is stirred until homogeneous scattered with trace mineral and vitamin；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation of the present invention is obtained.
It is aobvious that test is carried out to the gained liquid enteral nutrition preparation of embodiment 5 using Haake Mars-III rotational rheometers
Show：The liquid enteral nutrition preparation of embodiment 5 is in 10S-1Viscosity under shear rate is 2300mPas；In 50S-1Under shear rate
Range of viscosities be 1060mPas.The liquid enteral nutrition preparation of embodiment 5 is in 50S-1Viscosity under shear rate with 10S-1Cut
Viscosity is compared under cutting speed rate, reduces about 54%.Show the gained liquid enteral nutrition preparation of embodiment 5 in 10S-1~50S-1's
Shear shinning behavior is shown under shear rate.
Other liquid enteral nutrition preparations of the invention display that and embodiment 1 to the gained liquid enteral nutrition system of embodiment 5
The similar initial viscosity of agent and shear shinning.
Comparative example 6：
Step 1：Weigh maltodextrin, 4% pea protein, 4% soybean oil that percentage by weight is 12% successively respectively
It is soluble in water successively with trace mineral and vitamin, it is stirred until homogeneous scattered；
Step 2：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation is obtained.
Using Haake Mars-III rotational rheometers to the liquid enteral nutrition preparation of gained comparative example 6 and embodiment 1 to 5
Liquid enteral nutrition preparation after thickening carries out contrast test and shown：As shown in figure 1, the liquid enteral nutrition preparation of comparative example 6 exists
10S-1~50S-1Newtonian fluid behavior is showed under shear rate, viscosity is each about 10mPas, and does not show shear shinning row
For.Show that the nutritional preparation viscosity for being not added with the comparative example 6 of the hyaluronic acid thickening of the present invention is too low, be not suitable for dysphagia and suffer from
Person eats.
Summary embodiment and comparative example are shown, are not prepared in comparative example 6 comprising hyaluronic acid as thickener
Liquid enteral nutrition preparation in 10S-1~50S-1Newtonian fluid behavior is showed under shear rate, viscosity about 10mPs, is not showed
Go out shear shinning behavior, during oesophagus is promoted, pharyngeal reaction time deficiency, food easily sucks and inflammation is caused in lung；
Embodiment 1~5 employ technical scheme be prepared contain liquid enteral of the hyaluronic acid as thickener
Nutritional preparation initial viscosity is moderate, in 10S-1~50S-1Shear rate under show suitable shear shinning behavior, can extend
The residence time of food in the oral cavity, the process for completing to swallow to pharyngeal more times, exist so as to reduce dysphagia patients
Food is sucked to the danger of tracheae in feeding process, ensures that patient safety is swallowed.Meanwhile the nutritional preparation energy comprising hyaluronic acid
Enough improve the problem of old dysphagia patients knuckle synovia viscoplasticity is low, be especially suitable for the edible of elderly population.
Preferred embodiment of the invention described in detail above.It should be appreciated that the ordinary skill of this area is without wound
The property made work can makes many modifications and variations according to the design of the present invention, such as the percentage by weight of thickener hyaluronic acid
Adjustment etc..Therefore, all technician in the art pass through logic on the basis of existing technology under this invention's idea
Analysis, reasoning or the available technical scheme of limited experiment, all should be in the protection domain being defined in the patent claims
It is interior.
Claims (10)
1. a kind of liquid enteral nutrition preparation containing hyaluronic acid, it is characterised in that liquid enteral nutrition preparation includes weight
Percentage is 0.1%~0.5% hyaluronic acid.
2. liquid enteral nutrition preparation as claimed in claim 1, it is characterised in that the liquid enteral nutrition preparation includes following
The component of percentage by weight：The egg that hyaluronic acid that percentage by weight is 0.1%~0.5%, percentage by weight are 4%~20%
The carbohydrate that fat that white matter, percentage by weight are 4%~10%, percentage by weight are 10%~20%.
3. liquid enteral nutrition preparation as claimed in claim 2, it is characterised in that the liquid enteral nutrition preparation includes following
The component of percentage by weight：Protein that hyaluronic acid that percentage by weight is 0.1%~0.5%, percentage by weight are 4%,
The carbohydrate that fat that percentage by weight is 4%, percentage by weight are 12%.
4. liquid enteral nutrition preparation as claimed in claim 3, it is characterised in that the protein is vegetable protein, selected from pea
Legumin, rice protein；The fat provides for vegetable oil, and vegetable oil is selected from soybean oil；The carbohydrate is pasted for malt
Essence provides.
5. liquid enteral nutrition preparation according to claim 4, it is characterised in that the liquid enteral nutrition preparation has 1
~3kcal/ml energy density；In 10S during room temperature-1And 50S-1Range of viscosities under shear rate is respectively 90~
2300mPas and 80~1060mPas.
6. a kind of liquid enteral nutrition preparation preparation method containing hyaluronic acid, it is characterised in that comprise the following steps：
Step 1：Take the hyaluronic acid powder of constant weight soluble in water, stir at room temperature to being completely dissolved, be made into hyaluronic acid
The aqueous solution；
Step 2：Carbohydrate, protein, fat are weighed successively to be dissolved in the hyaluronic acid aqueous solution that step 1 obtains, and are stirred
Mix to dispersed；
Step 3：With high speed homogeneous dispersion machine homogeneous dispersion, dispersed liquid enteral nutrition preparation is obtained；
Optionally, also comprising the micro minerals and vitamins of addition in step 2.
7. preparation method as claimed in claim 6, it is characterised in that
In the step 1, hyaluronic acid percentage by weight is 0.1%~0.5%；
In the step 2, the carbohydrate that weighs be weight percentage for 12% maltodextrin, protein be weight hundred
Point than be 4% pea protein, it is fatty be weight percentage for 4% soybean oil.
8. the liquid enteral nutrition preparation containing hyaluronic acid that a kind of any one of claim 6~7 preparation method obtains,
Characterized in that, the liquid enteral nutrition preparation includes following components in percentage by weight：Percentage by weight be 0.1%~
Soybean oil that pea protein that 0.5% hyaluronic acid, percentage by weight are 4%, percentage by weight are 4%, percentage by weight
For 12% maltodextrin；Wherein, the liquid enteral nutrition preparation has 1~3kcal/ml energy density；The liquid
In 10S during enteral nutrition preparation room temperature-1And 50S-1Range of viscosities under shear rate be respectively 90~2300mPas and 80~
1060mPas。
9. any one of any one of Claims 1 to 5 liquid enteral nutrition preparation or claim 6~7 preparation method
The obtained liquid enteral nutrition preparation containing hyaluronic acid is in the purposes for preparing the nutritional preparation for dysphagia patients.
10. any one of any one of Claims 1 to 5 liquid enteral nutrition preparation or claim 6~7 the preparation side
The liquid enteral nutrition preparation containing hyaluronic acid that method obtains is being prepared for prevention or auxiliary treatment dysphagia patients phase
Purposes in related disorders；The dysphagia patients relevant disease includes aspiration pneumonia, arthritis, malnutrition, dehydration.
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