CN109601847A - 一种适合吞咽障碍老年人群的食品及其制备方法 - Google Patents
一种适合吞咽障碍老年人群的食品及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种适合吞咽障碍老年人群的食品及其制备方法，该食品由下列重量份的原料制成：籼米50‑65%、粳米30%‑45%、糯米10%‑25%、适量配料。经分析原料的糊化特性、米糊黏度与感官特性，通过调配支链淀粉与直链淀粉的比例，增加支链淀粉含量，通过酶解反应，适当降低米糊黏度，同时提高了米糊的消化吸收率；后混配料工序添加一定量的营养成分或风味物质，如各类维生素、矿物质或蔬菜粉/颗粒、肉类粉末等，使得米糊产品既有高营养价值也具备家常菜的风味，能满足老年人群营养需求的同时也满足了对美食风味的情感需求。
Description
技术领域
本发明涉及一种适合吞咽障碍老年人群的食品及其制备方法。
背景技术
21世纪是人口老龄化的时代，中国已于1999年进入老龄社会，是较早进入老龄社会的发展中国家之一，且我国是世界上老年人口最多的国家。预计从2021起老年人口数量开始剧增，到2023年，老年人口数量将增加到2.7亿，与0-14岁少儿人口数量相等。如何解决老年人的生活问题是未来社会工作的重点。目前发达国家陆续开始针对老年食品进行专门研发以应对当前人群不断增长的市场需求。而我国目前在老年食品研究方面关注较少，需逐步增加投入的同时也预示着未来老年食品巨大的市场潜力。
老年人由于生理功能弱化，不能进行正常的饮食，其结果会导致营养缺乏、体能下降，严重者会因营养缺乏导致疾病产生。因无法正常饮食，有时会造成巨大的心理忧郁与孤独。而老年人的饮食障碍具体表现在咀嚼能力和吞咽能力的弱化。不当的饮食会造成危害，主要包括液体食品和硬的固体食品。液体食品容易误入气管引起老人咳嗽甚至引发吸入性肺炎；而后者像年糕、馒头类食品则易引起呛食而导致生命危险。而目前临床上对于吞咽障碍的老年人尚缺乏有效的治疗方法。因此开发一类既有营养价值又安全可靠的食品，成为每个家庭所需；而食品的便捷食用方法也为照顾行动不便老人家庭提供便利。
发明内容
本发明其目的就在于提供一种适合吞咽障碍老年人群的食品及其制备方法，解决了现有易吞咽的食品存在使得部分卧床或生病老人都有不同程度的吞咽障碍，且存在营养素进入机体不易被消化吸收的问题。
为实现上述目的而采取的技术方案是，一种适合吞咽障碍老年人群的食品，该食品由下列重量份的原料制成：籼米50-65%、粳米30%-45%、糯米10%-25%、适量配料；所述的适量配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、香菇粉、新鲜小葱粉、生姜粉、鸡肉粉、苹果粉、香蕉粉、胡萝卜粉、猕猴桃粉、芒果粉、蔓越莓粉、甜橙粉、樱桃粉中的一种或多种。
一种适合吞咽障碍老年人群的食品的制备方法，该方法包括以下步骤：
（1）米种配比：选取优质的籼米、粳米、糯米进行配比，并充分混合入仓待用；
（2）大米粉碎：混合的大米经除杂去铁后，用万能粉碎机进行粉碎；
（3）调浆酶解：将粉碎好的大米粉和水进行混合调浆，调浆浓度控制在40-55%，调浆浓度为大米粉重量/大米粉加上水的重量*100%，再添加0.05-0.3%的α-淀粉酶在自然温度下进行酶解5-55分钟，后再以30Hz低速搅拌12分钟；
（4）蒸煮糊化：通过高温蒸煮将米浆高度为90-105℃进行熟化糊化5min，同时灭酶；
（5）滚筒干燥：通过蒸汽对滚筒加热，干燥温度为150-170℃，滚筒转速控制在5-14转/分钟，蒸汽压力为4.5-7.0bar, 干燥时间4-12秒；
（6）磨筛：干燥后的米片通过磨筛机粉碎，过8目筛网；
（7）二次配料混合：选择添加一种或多种配料进行均匀混合；
（8）充氮包装：充入氮气经过高效过滤后使用，并控制残氧量≤3.0%，最后进行充氮包装。
该方法制得的食品的冲调食用方法是，称取30g左右上述食品，量取适量的温水倒入搅拌杯或料理机进行冲调，依据不同的需求设定不同的搅拌参数，可以得到特定性状的可即食的食物。
有益效果
与现有技术相比本发明具有以下优点。
1.该配方通过改变支链淀粉与直链淀粉的比例，增加了支链淀粉的含量，通过酶解反应，适当降低了米糊黏度，同时提高了米糊的消化吸收率；
2.通过加入α-淀粉酶对淀粉进行一定程度地降解，通过切断淀粉链长，将长链大分子水解成为短链小分子，提高产品冲调性能与消化吸收率。
3.通过配料中添加α-环状糊精来改变产品结构，使产品组织更趋于稳定状态，将米糊形成假塑性流体，即自然状态下呈现胶冻状的感官特性，容易吞咽，适宜于吞咽障碍的老年人群食用，同时可以有效地防止老化，使得米糊产品能够较长时间保持假塑形态，除此之外，α-环状糊精本身具有膳食纤维的作用，对维持健康的肠道功能有益；
4.通过后混配料，添加一定量的营养成分或风味物质，如各类维生素、矿物质或蔬菜粉/颗粒、肉类粉末等，使得米糊产品既有高营养价值也有家常菜的风味，能满足老年人群对美食风味的情感需求；
5.通过包装材质以及充氮，可防止产品氧化变质，使产品能够长久保持优良的风味，易于保存。
具体实施方式.
一种适合吞咽障碍老年人群的食品，该食品由下列重量份的原料制成：籼米50-65%、粳米30%-45%、糯米10%-25%、适量配料；所述的适量配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、香菇粉、新鲜小葱粉、生姜粉、鸡肉粉、苹果粉、香蕉粉、胡萝卜粉、猕猴桃粉、芒果粉、蔓越莓粉、甜橙粉、樱桃粉中的一种或多种。
一种适合吞咽障碍老年人群的食品的制备方法，该方法包括以下步骤：
（1）米种配比：选取优质的籼米、粳米、糯米进行配比，并充分混合入仓待用；
（2）大米粉碎：混合的大米经除杂去铁后，用万能粉碎机进行粉碎；
（3）调浆酶解：将粉碎好的大米粉和水进行混合调浆，调浆浓度控制在40-55%，调浆浓度为大米粉重量/大米粉加上水的重量*100%，再添加0.05-0.3%的α-淀粉酶在自然温度下进行酶解5-55分钟，后再以30Hz低速搅拌12分钟；
（4）蒸煮糊化：通过高温蒸煮将米浆高度为90-105℃进行熟化糊化5min，同时灭酶；
（5）滚筒干燥：通过蒸汽对滚筒加热，干燥温度为150-170℃，滚筒转速控制在5-14转/分钟，蒸汽压力为4.5-7.0bar, 干燥时间4-12秒；
（6）磨筛：干燥后的米片通过磨筛机粉碎，过8目筛网；
（7）二次配料混合：选择添加一种或多种配料进行均匀混合；
（8）充氮包装：充入氮气经过高效过滤后使用，并控制残氧量≤3.0%，最后进行充氮包装。
下面结合以下具体实施方式对本发明作进一步详细描述。
实施例1
选取优质的籼米60kg、粳米30kg、糯米10kg进行充分混合入仓待用；混合大米经除杂去铁后，用万能粉碎机进行粉碎；将大米粉和水进行混合调浆，调浆浓度为45%，添加0.2%w/w的中温α-淀粉酶在自然温度下进行酶解25分钟，后再以30Hz低速搅拌12分钟；经酶解的浆料通过高温蒸煮器将米浆高度95℃熟化糊化5min，同时灭酶；熟化的粘稠浆料由压缩空气吹到滚筒上进行涂布干燥，滚筒干燥温度为155℃，滚筒转速为10转/分钟，蒸汽压力为5.0bar, 干燥时间6秒；干燥后的米片通过磨筛机粉碎，过8目筛网；磨筛后的米片或米粉与其他配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、香菇粉、新鲜小葱粉、生姜粉、鸡肉粉一起投入混合机进行二次混合；最后物料进行充氮包装，控制残氧量≤3.0%；取该产品30g，加90mL的温水冲调，可形成一定稠度的糊状，经测试粘度为256mPa·s，属于中等稠度的呑障半流质膳食，适合4、5级吞咽障碍的老年人食用。
实施例2
选取优质的籼米55kg、粳米30kg、糯米15kg进行充分混合入仓待用；混合大米经除杂去铁后，用万能粉碎机进行粉碎；将大米粉和水进行混合调浆，调浆浓度为45%，添加0.15%w/w的中温α-淀粉酶在自然温度下进行酶解55分钟，后再以30Hz低速搅拌12分钟；经酶解的浆料通过高温蒸煮器将米浆高度105℃熟化糊化5min，同时灭酶；熟化的粘稠浆料由压缩空气吹到滚筒上进行涂布干燥，滚筒干燥温度为155℃，滚筒转速为12转/分钟，蒸汽压力为6.0bar, 干燥时间5秒；干燥后的米片通过磨筛机粉碎，过8目筛网；磨筛后的米片或米粉与其他配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、胡萝卜粉、香蕉粉、生姜粉、香菇粉一起投入混合机进行二次混合；最后物料进行充氮包装，控制残氧量≤3.0%；取该产品30g，加180mL的温水冲调，可形成一定稠度的糊状，经测试粘度为125mPa·s，属于轻稠度的呑障流质膳食，适合2、3级吞咽障碍的老年人作为管饲或肠内营养使用。
实施例3
选取优质的籼米50kg、粳米30kg、糯米20kg进行充分混合入仓待用；混合大米经除杂去铁后，用万能粉碎机进行粉碎；将大米粉和水进行混合调浆，调浆浓度为45%，添加0.3%w/w的中温α-淀粉酶在自然温度下进行酶解25分钟，后再以30Hz低速搅拌12分钟；经酶解的浆料通过高温蒸煮器将米浆高度95℃熟化糊化5min，同时灭酶；熟化的粘稠浆料由压缩空气吹到滚筒上进行涂布干燥，滚筒干燥温度为155℃，滚筒转速为10转/分钟，蒸汽压力为5.0bar, 干燥时间6秒；干燥后的米片通过磨筛机粉碎，过8目筛网；磨筛后的米片或米粉与其他配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、苹果粉、香蕉粉、胡萝卜粉、猕猴桃粉、芒果粉、蔓越莓粉、甜橙粉、樱桃粉等一起投入混合机进行二次混合；最后物料进行充氮包装，控制残氧量≤3.0%；取该产品30g，加45mL的温水冲调，可形成娇浓稠的糊状，经测试粘度为506mPa·s，属于重稠度的呑障软食，适合6级吞咽障碍或无吞咽困难的老年人作为普通饮食食用。
不同功率、型号的料理机和搅拌杯冲调的效果会有差异，举例如下：
本发明制得的食品在以普通400mL的搅拌杯（两节7号干电池）为例，可得到不同程度的可即食食物。
本发明采用多个大米品种的组合为原料，粉碎后科学调配，经调浆、酶解与滚筒干燥，将乳清蛋白、环状糊精、复合维生素与蔬菜粉等进行混合，通过控制酶解条件与环状糊清添加量，制得粘度适宜的营养代餐，既可以满足老年人的营养需求、温和的酶解工艺也有助于食物消化、更重要的是制得粘度适宜的米粉产品，为吞咽障碍的老年人提供最佳营养代餐。
Claims (2)
1.一种适合吞咽障碍老年人群的食品，其特征在于，该食品由下列重量份的原料制成：籼米50-65%、粳米30%-45%、糯米10%-25%、适量配料；所述的适量配料为乳清蛋白、α-环状糊精、维生素A、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素D、维生素C、香菇粉、新鲜小葱粉、生姜粉、鸡肉粉、苹果粉、香蕉粉、胡萝卜粉、猕猴桃粉、芒果粉、蔓越莓粉、甜橙粉、樱桃粉中的一种或多种。
2.根据权利要求1所述的一种适合吞咽障碍老年人群的食品的制备方法，其特征在于，该方法包括以下步骤：
（1）米种配比：选取优质的籼米、粳米、糯米进行配比，并充分混合入仓待用；
（2）大米粉碎：混合的大米经除杂去铁后，用万能粉碎机进行粉碎；
（3）调浆酶解：将粉碎好的大米粉和水进行混合调浆，调浆浓度控制在40-55%，调浆浓度为大米粉重量/大米粉加上水的重量*100%，再添加0.05-0.3%的α-淀粉酶在自然温度下进行酶解5-55分钟，后再以30Hz低速搅拌12分钟；
（4）蒸煮糊化：通过高温蒸煮将米浆高度为90-105℃进行熟化糊化5min，同时灭酶；
（5）滚筒干燥：通过蒸汽对滚筒加热，干燥温度为150-170℃，滚筒转速控制在5-14转/分钟，蒸汽压力为4.5-7.0bar, 干燥时间4-12秒；
（6）磨筛：干燥后的米片通过磨筛机粉碎，过8目筛网；
（7）二次配料混合：选择添加一种或多种配料进行均匀混合；
（8）充氮包装：充入氮气经过高效过滤后使用，并控制残氧量≤3.0%，最后进行充氮包装。
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| CN110959812A (zh) * | 2019-10-25 | 2020-04-07 | 天津农学院 | 一种适合吞咽障碍老年人的营养健康食品加工方法 |
| CN111000124A (zh) * | 2020-01-06 | 2020-04-14 | 汕头市双捷金雀食品实业有限公司 | 一种湿法超微粉碎酶解工艺及其配方米粉 |
| CN115581278A (zh) * | 2022-10-21 | 2023-01-10 | 艾斯普瑞(广州)食品有限公司 | 磁场辅助酶解降火米粉及其制备方法 |
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| CN111000124A (zh) * | 2020-01-06 | 2020-04-14 | 汕头市双捷金雀食品实业有限公司 | 一种湿法超微粉碎酶解工艺及其配方米粉 |
| CN115581278A (zh) * | 2022-10-21 | 2023-01-10 | 艾斯普瑞(广州)食品有限公司 | 磁场辅助酶解降火米粉及其制备方法 |
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