CN109892601B - Food composition and preparation method and application thereof - Google Patents
Food composition and preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a food composition and a preparation method and application thereof. The raw materials for preparing the food composition comprise, by weight, 0.5-15 parts of active components, 0.1-5.5 parts of regulators and 0.01-5.5 parts of stabilizers, wherein the active components are selected from at least one of konjac refined powder and konjac glucomannan, the regulators are selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizers are selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride. The food composition has the effect of promoting the cleaning of the intestinal tract, can be used for quickly cleaning the intestinal tract before an intestinal tract operation, for example, can be used for enteroscopy, and has the advantages of small adverse reaction and high enteroscopy efficiency when the food composition is used for enteroscopy detection.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a food composition and a preparation method and application thereof.
Background
Colonoscopy has become the only gold standard for the diagnosis and treatment of colon disease, and plays an important role in colon cancer (CRC) screening. Bowel preparation refers to a method of oral administration or enema to clean the bowel, which is a key preliminary step in enteroscopy. The degree of intestinal tract cleanliness plays a decisive role in the enteroscopy effect. The clean intestinal tract provides basic conditions for smoothly performing diagnosis and treatment activities such as inserting a scope, observing the intestinal mucosa, accurately obtaining a living tissue sample, removing polyp through the enteroscope and the like.
At present, intestinal tract preparation before colonoscopy is mainly carried out by adopting a method of orally taking a bowel clearing medicament. The oral intestinal tract clearing medicine comprises lactulose, Chinese medicinal preparation (folium sennae, DACHENGQI decoction, oleum ricini, etc.), magnesium sulfate, polyethylene glycol, sodium phosphate oral liquid, etc. Wherein, the compound polyethylene glycol electrolyte powder preparation isotonic solution (PEG-ELS) is prepared by mixing PEG-4000 with a certain amount of potassium chloride, edible salt, sodium bicarbonate and sodium sulfate, and adding water to obtain the PEG isotonic intestinal lavage agent. The PEG-ELS has good effect of clearing intestines, is beneficial to shortening microscopic examination time, and is widely applied to intestinal tract preparation. PEG-ELS commonly used for intestinal tract preparation include 2-3L PEG-ELS and 4L PEG-ELS. However, no matter the patient takes the medicine once or several times, the patient needs to take a large amount of intestine clearing medicines such as PEG-ELS orally in a short time, and adverse reactions such as nausea, vomiting, abdominal pain, abdominal distension and the like are easy to occur.
Disclosure of Invention
Based on the above, there is a need for a food composition that can be used for enteroscopy, and the enteroscopy using the food composition has less adverse reaction and higher efficiency.
In addition, a preparation method of the food composition and application of the food composition are provided.
A food composition is prepared from the following raw materials in parts by weight:
0.5-15 parts of active component;
0.1 to 5.5 portions of regulator; and
0.01 to 5.5 portions of stabilizer;
the active component is at least one selected from konjac powder and konjac glucomannan, the regulator is at least one selected from carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is at least one selected from citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
The raw materials of the food composition comprise an active component, a regulator and a stabilizer, wherein the active component is selected from at least one of konjac fine powder and konjac glucomannan, the regulator is selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, the stabilizer is selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride, the compatibility is reasonable, the intestine clearing effect is good, the food composition can be used as a meal replacement in intestinal tract preparation, the dosage of subsequent intestine clearing medicines such as polyethylene glycol is reduced, adverse reactions caused by the polyethylene glycol intestine clearing medicines are reduced, the microscopic examination efficiency is improved, and the microscopic examination time is shortened. Tests prove that compared with the traditional method of adopting the dreg-free rice porridge as a meal replacement in the intestinal tract preparation, the dosage of the polyethylene glycol electrolyte powder II is reduced by about 1000-1500 mL when the food composition is adopted as the meal replacement in the intestinal tract preparation, the microscopic examination time is reduced by about 5-7 min, and the incidence rate of adverse reactions such as nausea, vomiting, abdominal pain, abdominal distension and the like is lower.
In one embodiment, the raw materials for preparing the food composition further comprise 60 to 720 parts by weight of water.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active component, 0.3 to 4.9 parts of the conditioning agent, 0.03 to 4.7 parts of the stabilizing agent, and 80 to 560 parts of the water.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of the active ingredient, 0.51 parts of the conditioning agent, 0.35 parts of the stabilizer, and 204.57 parts of the water.
In one embodiment, the raw materials for preparing the food composition further comprise at least one of a sweetener and a flavoring essence.
In one embodiment, the raw materials for preparing the food composition further comprise 5 to 120 parts by weight of the sweetener and 0.05 to 1.9 parts by weight of at least one of the flavoring essences.
In one embodiment, the sweetener is selected from at least one of glucose, white granulated sugar, crystal sugar, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogrosides, and aspartame.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active component, 0.3 to 4.9 parts of the conditioning agent, 0.03 to 4.7 parts of the stabilizing agent, 80 to 560 parts of the water, 9 to 109 parts of the sweetener, and 0.09 to 1.6 parts of the flavoring essence.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of the active ingredient, 0.51 parts of the modifying agent, 0.35 parts of the stabilizing agent, 204.57 parts of the water, 40.98 parts of the sweetener, and 0.72 parts of the flavoring essence.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active ingredient, 0.3 to 4.9 parts of sodium alginate, 0.01 to 1.2 parts of citric acid, 0.01 to 1.5 parts of sodium chloride and 0.01 to 2.0 parts of potassium chloride.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 part of mogroside, 0.09 to 1.6 parts of flavoring essence and 80 to 560 parts of water.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of the active ingredient, 0.51 part of sodium alginate, 40.95 parts of glucose, 0.03 part of mogroside, 0.2 part of citric acid, 0.1 part of sodium chloride, 0.05 part of potassium chloride, 0.72 part of flavoring essence and 204.57 parts of water.
In one embodiment, the mass percentage of the powder with the particle size of less than or equal to 200 meshes in the konjac powder is greater than or equal to 90%, and the mass percentage of the glucomannan in the konjac powder is greater than or equal to 80%.
In one embodiment, the food composition has a viscosity of 1250 to 3000mPa.s at a pH of 1.2 to 7.4.
A method of preparing a food composition comprising the steps of:
mixing raw materials for preparing the food composition to obtain the food composition, wherein the raw materials for preparing the food composition comprise 0.5 to 15 parts of active component, 0.1 to 5.5 parts of regulator and 0.01 to 5.5 parts of stabilizer in parts by weight; the active component is at least one selected from konjac powder and konjac glucomannan, the regulator is at least one selected from carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is at least one selected from citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
In one embodiment, the raw materials for preparing the food composition further comprise 60 to 720 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
mixing the water with the stabilizer to obtain a first material;
mixing the active component and the regulator to obtain a second material; and
and uniformly mixing the first material and the second material to obtain the food composition.
In one embodiment, the raw materials for preparing the food composition further comprise 60 to 720 parts of water, 5 to 120 parts of sweetener and 0.05 to 1.9 parts of flavoring essence; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
heating the water to 30-90 ℃, and mixing the water with the stabilizer and a part of the sweetener to obtain a first material;
mixing the active ingredient with the conditioning agent and the remaining portion of the sweetener to obtain a second material; and
and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
In one embodiment, the raw materials for preparing the food composition comprise 0.9 to 13 parts of the active component, 0.3 to 4.9 parts of sodium alginate, 0.01 to 1.2 parts of citric acid, 0.01 to 1.5 parts of sodium chloride, 0.01 to 2.0 parts of potassium chloride, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 parts of mogroside, 0.09 to 1.6 parts of edible essence and 80 to 560 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
heating the water to 30-90 ℃, and mixing the water with the citric acid, the sodium chloride, the potassium chloride and the mogroside to obtain a first material;
mixing the active component, the sodium alginate and the glucose to obtain a second material; and
and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
The food composition is applied to preparing formula food for special medical application.
In one embodiment, the special medical use formula is a thickening component or meal replacement food.
Drawings
Fig. 1 is a schematic flow diagram of a method of preparing a food composition according to one embodiment.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The food composition has the effect of promoting the intestinal tract cleaning, can be used for quickly cleaning the intestinal tract before an intestinal tract operation, such as enteroscopy detection, has small adverse reaction and high enteroscopy efficiency when being used for enteroscopy detection, is beneficial to the preparation of the intestinal tract before a surgical operation, has satiety, can be used as a meal replacement, and can be further used for preparing formula food for special medical purposes, such as a thickening component or meal replacement food for enteroscopy.
Specifically, the raw materials for preparing the food composition comprise the following components in parts by weight: 0.5 to 15 parts of active component, 0.1 to 5.5 parts of regulator and 0.01 to 5.5 parts of stabilizer, wherein the active component is selected from at least one of konjac powder and konjac glucomannan, the regulator is selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
The food composition has reasonable raw material compatibility and good bowel clearing effect, can be used as a meal replacement in intestinal tract preparation, so as to reduce the dosage of subsequent bowel clearing medicines such as polyethylene glycol and the like, reduce adverse reactions caused by the polyethylene glycol bowel clearing medicines, improve microscopic examination efficiency and shorten microscopic examination time.
The konjac contains rich konjac glucomannan, and has the functions of reducing blood sugar level, blood fat level, blood pressure level, toxin dissipation, beautifying, dredging collaterals, losing weight, relaxing bowels, promoting appetite and the like. And the konjac fine powder or konjac glucomannan is in a gel shape after being dissolved in water, has smooth mouthfeel and has no obvious peculiar smell.
In one embodiment, the active ingredient is konjac glucomannan. Further, the preparation method of the konjac glucomannan comprises the following steps: cleaning fresh rhizoma Amorphophalli, peeling, crushing, separating at multiple stages, grinding, and drying. The konjac glucomannan is not limited to the one prepared by the above method, and may be commercially available.
In one embodiment, the konjac flour is konjac flour. The konjac glucomannan is natural high-molecular soluble dietary fiber, does not contain heat, has satiety, can absorb water, increases the volume of excrement, generates substances capable of stimulating intestinal peristalsis under the condition of intestinal bacterial glycolysis, and is used for relaxing the bowels and clearing the bowels. Furthermore, the mass percentage content of the powder with the grain diameter less than or equal to 200 meshes in the konjac powder is more than or equal to 90 percent, and the mass percentage content of the glucomannan in the konjac powder is more than or equal to 80 percent.
In one embodiment, the raw materials for preparing the food composition comprise 0.9 to 13 parts by weight of the active ingredient. Further, the raw materials for preparing the food composition comprise 1 to 4 parts by weight of active ingredients. Further, the raw materials for preparing the food composition comprise 2.87 parts by weight of the active component. In some of these embodiments, the raw materials from which the food composition is prepared include, in parts by weight, 0.5 parts, 0.7 parts, 0.9 parts, 1.2 parts, 1.6 parts, 1.8 parts, 2.2 parts, 2.4 parts, 2.87 parts, 3 parts, 4 parts, 5 parts, 7 parts, 10 parts, or 13 parts of the active ingredient.
The regulator can regulate viscosity and fluidity of the food composition.
In one embodiment, the modulator is sodium alginate.
In one embodiment, the raw materials for preparing the food composition comprise 0.3 to 4.9 parts by weight of the regulator. Further, the raw materials for preparing the food composition comprise 0.3 to 0.9 weight part of regulator. Further, the raw materials for preparing the food composition comprise 0.51 parts by weight of the regulator. In some of these embodiments, the raw material from which the food composition is prepared comprises, in parts by weight, 0.1 part, 0.3 part, 0.51 part, 0.9 part, 1.2 parts, 1.6 parts, 1.8 parts, 2.4 parts, 2.8 parts, 3.2 parts, 3.6 parts, 4 parts, 4.4 parts, 4.9 parts, or 5 parts of the modifying agent.
The stabilizer is used for stabilizing the viscosity of the food composition and improving the stability of the food composition.
In one embodiment, the malic acid is selected from at least one of DL-malic acid and L-malic acid.
In one embodiment, the sodium malate is selected from at least one of DL-sodium malate and L-sodium malate.
In one embodiment, the stabilizer is selected from at least one of citric acid, sodium citrate, DL-malic acid, L-malic acid, sodium DL-malate, sodium L-malate, fumaric acid, monosodium fumarate, edible salt, and potassium chloride.
In one embodiment, the stabilizer is at least one selected from the group consisting of citric acid, edible salt, and potassium chloride.
In one embodiment, the raw materials for preparing the food composition comprise 0.03 to 4.7 parts by weight of the stabilizer. Further, the raw materials for preparing the food composition comprise 0.1 to 0.7 weight part of stabilizer. Further, the raw materials for preparing the food composition include 0.35 parts by weight of the stabilizer. In some of these embodiments, the raw materials from which the food composition is prepared comprise, in parts by weight, 0.01 parts, 0.03 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.35 parts, 0.5 parts, 0.7 parts, 1 part, 2 parts, 3 parts, 4 parts, 4.7 parts, 5 parts, or 5.5 parts of the stabilizer.
In one embodiment, the raw materials for preparing the food composition further comprise 60 to 720 parts by weight of water. Water is a solvent for the food composition. The viscosity of the food composition is kept at 1250-3000 mPa.s under the condition that the pH value is 1.2-7.4, so that adverse reactions in enteroscopy can be reduced, the enteroscopy efficiency is improved, the stability can be maintained in the gastrointestinal tract environment, the cleanliness of intestinal tracts is improved, the taste is smooth, the comfort and the tolerance of a user are good, and the food composition can be used for preparing formula food for special medical purposes, such as thickening components or meal replacement food for enteroscopy.
In one embodiment, the water is selected from at least one of deionized water and pure water.
In one embodiment, the raw material for preparing the food composition comprises 80 to 560 parts by weight of water. Further, the raw material for preparing the food composition comprises 150 to 250 parts by weight of water. Further, the raw materials for preparing the food composition include 204.57 parts by weight of water. In some of these embodiments, the raw material from which the food composition is prepared comprises, in parts by weight, 60 parts, 80 parts, 100 parts, 120 parts, 150 parts, 180 parts, 204.57 parts, 230 parts, 250 parts, 300 parts, 400 parts, 500 parts, 560 parts, 600 parts, or 720 parts of water.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active ingredient, 0.3 to 4.9 parts of the regulator, 0.03 to 4.7 parts of the stabilizer and 80 to 560 parts of water. The food composition has good stability in the gastrointestinal environment, improves the cleanliness of the intestinal tract, can further reduce the dosage of enteric-cleaning medicines such as polyethylene glycol and the like so as to further reduce adverse reactions during the enteroscopy, improve the microscopic examination efficiency, and can reduce the damage to intestinal flora during the enteroscopy.
In one specific example, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of the active ingredient, 0.51 parts of the conditioning agent, 0.35 parts of the stabilizing agent, and 204.57 parts of water. The food composition obtained by the arrangement has better stability in intestinal tracts, lower dosage of intestine clearing medicines such as polyethylene glycol and the like, lower incidence rate of adverse reactions, shorter microscopic examination time and smaller damage to intestinal flora during the enteroscopy.
In one embodiment, the raw materials for preparing the food composition further comprise at least one of a sweetener and a flavoring essence. The smell and mouthfeel of the food composition are further increased by adding sweeteners and flavoring essences.
In one embodiment, the sweetener is selected from at least one of glucose, white sugar, crystal sugar, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogrosides, and aspartame. Further, the sweetener is at least one selected from glucose and mogroside. Wherein the fructose is crystalline fructose. Specifically, the fructose is a starch-derived crystalline fructose. The fructose is not limited to the crystalline fructose derived from starch, and other types of fructose may be used, for example, crystalline fructose derived from sucrose.
In one embodiment, the raw materials for preparing the food composition further comprise at least one of 5 to 120 parts by weight of sweetener and 0.05 to 1.9 parts by weight of flavoring essence.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of active ingredient, 0.3 to 4.9 parts of regulator, 0.03 to 4.7 parts of stabilizer, 80 to 560 parts of water, 9 to 109 parts of sweetener and 0.09 to 1.6 parts of flavoring essence. The food composition obtained by the arrangement can reduce adverse reaction in enteroscopy, improve the microscopic examination efficiency, has good stability in gastrointestinal tract environment, good cleaning effect on intestinal tract, good taste, fragrant smell and good comfort and tolerance of a user.
In one specific example, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of active ingredient, 0.51 parts of conditioning agent, 0.35 parts of stabilizing agent, 204.57 parts of water, 40.98 parts of sweetener, and 0.72 parts of flavoring essence. The food composition obtained by the arrangement has reasonable compatibility, better stability in intestinal tracts, lower dosage of intestine clearing medicines such as polyethylene glycol and the like, lower incidence rate of untoward reaction, shorter microscopic examination time, smaller damage to intestinal flora during the enteroscopy and better comfort and tolerance of users.
In one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active component, 0.3 to 4.9 parts of sodium alginate, 0.01 to 1.2 parts of citric acid, 0.01 to 1.5 parts of sodium chloride, 0.01 to 2.0 parts of potassium chloride, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 parts of mogroside, 0.09 to 1.6 parts of flavoring essence and 80 to 560 parts of water. The food composition obtained by the arrangement has reasonable compatibility, better stability in intestinal tracts, lower dosage of intestine clearing medicines such as polyethylene glycol and the like, lower incidence rate of adverse reactions, shorter microscopic examination time, smaller damage to intestinal flora during the intestinal microscopic examination and better comfort and tolerance of users.
In one specific example, the raw materials for preparing the food composition comprise, by weight, 2.87 parts of active ingredient, 0.51 part of sodium alginate, 40.95 parts of glucose, 0.03 part of mogroside, 0.2 part of citric acid, 0.1 part of sodium chloride, 0.05 part of potassium chloride, 0.72 part of flavoring essence and 204.57 parts of water.
In one embodiment, the food composition has a viscosity of 1250 to 3000mPa.s at a pH of 1.2 to 7.4. The food composition has stable viscosity range under different pH environments, is less influenced by pH and ions, can be kept stable in gastrointestinal tract environments, can effectively play roles of promoting defecation and physically adhering food residues of the intestinal tract in the intestinal tract to effectively clean the intestinal tract, can effectively eliminate the interference of the gastrointestinal tract environment, improves the cleanliness of the intestinal tract preparation, and reduces the influence caused by the difference of the gastrointestinal tract environment.
In one embodiment, the food composition has a viscosity of 1250 to 3000mPa.s in aqueous hydrochloric acid at pH 1.2.
In one embodiment, the food composition has a viscosity of 1250 to 3000mPa.s in acetate buffer at pH 4.5.
In one embodiment, the food composition has a viscosity of 1250 to 3000mPa.s in a phosphate buffer at pH 7.4.
It should be noted that the raw materials for preparing the food composition are not limited to include the above components, and may further include a dietetically acceptable auxiliary material, such as propylene glycol or povidone.
The raw materials of the food composition comprise an active component, a regulator and a stabilizer, wherein the active component is selected from at least one of konjac powder and konjac glucomannan, the regulator is selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride. Tests prove that compared with the traditional method of adopting the dreg-free rice porridge as a meal replacement in the intestinal tract preparation, the dosage of the polyethylene glycol electrolyte powder II is reduced by about 1000-1500 mL when the food composition is adopted as the meal replacement in the intestinal tract preparation, the microscopic examination time is reduced by about 5-7 min, and the incidence rate of adverse reactions such as nausea, vomiting, abdominal pain, abdominal distension and the like is lower.
Secondly, the food composition of the embodiment has the effect of promoting the intestinal tract to be cleaned, can be used for quickly cleaning the intestinal tract before an intestinal tract operation, is beneficial to the preparation of the intestinal tract before a surgical operation, has satiety, and can be used as a meal replacement food.
Further, the commonly used polyethylene glycol intestine clearing medicines have poor smell and taste and poor comfort and tolerance for users due to the polyethylene glycol. The edible composition of the embodiment has good mouth feel and no peculiar smell, can reduce adverse reactions such as nausea, vomiting, abdominal pain, abdominal distension, hunger and the like, and has higher comfort and tolerance of a user.
Furthermore, the food composition of the above embodiment has good stability in the gastrointestinal tract environment, does not decompose into irritant or destructive substances, can maintain the temperature of the intestinal flora, is beneficial to reducing the damage to the intestinal flora during enteroscopy, has a large application space in the aspect of clinical enteroscopy, and is beneficial to accurate examination of gastrointestinal tract cancers such as gastric cancer and colorectal cancer.
Finally, the food composition of the embodiment can keep the viscosity of 1250 to 3000mPa.s at a pH of 1.2 to 7.4, has a stable viscosity range under different pH environments, is slightly influenced by pH and ions, can have better stability in gastrointestinal tract environments, and can effectively play roles of promoting defecation, physically adhering food residues in the intestinal tract and the like, so that the intestinal tract is effectively cleaned, meanwhile, the interference of the gastrointestinal tract environment can be effectively eliminated, the cleanliness of intestinal tract preparation is improved, and the influence caused by the difference of the intestinal tract environment is reduced, so that the food composition can be used for preparing formula food for special medical purposes, such as a thickening component or meal replacement food for enteroscopy.
Further, there is provided a method for preparing the food composition of an embodiment, comprising the steps of: the raw materials for preparing the food composition according to the above embodiment are mixed to obtain a food composition.
As shown in figure 1, in one embodiment, the raw materials for preparing the food composition comprise, by weight, 0.5 to 15 parts of active ingredient, 0.1 to 5.5 parts of regulator, 0.01 to 5.5 parts of stabilizer and 60 to 720 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition includes S110 to S130:
and S110, mixing water and a stabilizer to obtain a first material.
In one embodiment, the raw materials for preparing the food composition further include 60 to 720 parts of water, 5 to 120 parts of sweetener, and 0.05 to 1.9 parts of flavoring essence, and S110 includes: heating water, adding the stabilizer and a part of the sweetener to dissolve and uniformly mix to obtain a first material. Further, the heating temperature is 30 ℃ to 90 ℃. Further, the heating temperature is 33 ℃ to 78 ℃.
And S120, mixing the active component and the regulator to obtain a second material.
In one embodiment, the raw materials for preparing the food composition further include 60 to 720 parts of water, 5 to 120 parts of sweetener and 0.05 to 1.9 parts of flavoring essence, and S120 includes: mixing the active ingredient, the modifying agent and the remaining portion of the sweetener to obtain a second material. Further, the active ingredient, flavoring agent and the remaining portion of sweetener are blended until the resulting mixture is homogeneous and free of visible insoluble matter to the naked eye to provide a second material.
By dividing the sweetener in the raw material for preparing the food composition into two parts, and adding them in S110 and S120, respectively, the sweet taste of the food composition can be more uniform.
In one embodiment, the portion of the sweetener and the remaining portion of the sweetener are selected from at least one of glucose, white granulated sugar, rock candy, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogrosides, and aspartame. It should be noted that, a part of the sweetener may be added in S110 and another part of the sweetener may be added in S120, as required.
Further, a portion of the sweetener is selected from at least one of white sugar, xylitol, stevioside, mogroside, and sucralose. The remaining portion of the sweetener is at least one selected from crystal sugar, aspartame, glucose, fructose and erythritol.
It is to be noted that, not limited to the sweetener for preparing the food composition being divided into two portions to be added in S110 and S120 separately, the sweetener for preparing the food composition may be added in its entirety in S110, and the sweetener for preparing the food composition may be added in its entirety in S120. It should be noted that S110 and S120 are not in sequence, and S110 may be performed first and then S120 may be performed, S120 may be performed first and then S110 may be performed, or S110 and S120 may be performed in parallel.
S130, uniformly mixing the first material and the second material to obtain the food composition.
In one embodiment, after the step of mixing the first material and the second material, the method further comprises the following steps: and sterilizing the mixture obtained by uniformly mixing the first material and the second material. Further, the sterilization temperature is 105-130 ℃, and the sterilization time is 10-50 min. Furthermore, the sterilization temperature is 110-121 ℃, and the sterilization time is 15-45 min.
In one embodiment, the raw materials for preparing the food composition further include 60 to 720 parts of water, 5 to 120 parts of sweetener, and 0.05 to 1.9 parts of flavoring essence, and S130 includes: and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
In one embodiment, the raw materials for preparing the food composition comprise 0.5 to 15 parts of active component, 0.1 to 5.5 parts of regulator, 0.01 to 5.5 parts of stabilizer and 60 to 720 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises: mixing water and a stabilizer to obtain a first material; mixing the active component and the regulator to obtain a second material; and uniformly mixing the first material and the second material to obtain the food composition.
In one embodiment, the raw materials for preparing the food composition further comprise 0.5 to 15 parts of active components, 0.1 to 5.5 parts of regulators, 0.01 to 5.5 parts of stabilizers, 60 to 720 parts of water, 5 to 120 parts of sweeteners and 0.05 to 1.9 parts of flavoring essences; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises: heating water to 30-90 ℃, and mixing the water with a stabilizer and a part of sweetener to obtain a first material; mixing the active component with the regulator and the rest sweetener to obtain a second material; and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
In one embodiment, the raw materials for preparing the food composition comprise 0.9 to 13 parts of the active component, 0.3 to 4.9 parts of sodium alginate, 0.01 to 1.2 parts of citric acid, 0.01 to 1.5 parts of sodium chloride, 0.01 to 2.0 parts of potassium chloride, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 parts of mogroside, 0.09 to 1.6 parts of flavoring essence and 80 to 560 parts of water, and the steps of mixing the raw materials for preparing the food composition to obtain the food composition comprise: heating water to 30-90 ℃, and mixing with citric acid, sodium chloride, potassium chloride and mogroside to obtain a first material; mixing the active component, sodium alginate and glucose to obtain a second material; and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
The preparation method of the food composition is simple to operate, the obtained food composition can be used for enteroscopy to reduce adverse reaction in enteroscopy and improve the efficiency of enteroscopy, and can be used for preparing formula food for special medical purposes, such as thickening components or meal replacement food for enteroscopy.
The following are specific examples.
Unless otherwise specified, the following examples do not include other components except inevitable impurities.
In the following examples, the properties of the starting materials are, unless otherwise specified: the carrageenan meets the requirement of GB 1886.169; the sodium alginate meets the requirement of GB 1886.243; the potassium alginate meets the requirement of GB 29988; the guar gum meets the requirements of GB 28403; the xanthan gum meets the requirement of GB 1886.41; the locust bean gum meets the requirement of GB 29945; the methyl cellulose meets the requirement of GB 1886.256; the tremella polysaccharide meets the requirement of QBBI0004S, and is purchased from Shanghai Huiwen biotechnology, Inc.; the citric acid meets the requirement of GB 1886.235; the sodium citrate meets the requirement of GB 1886.25; DL-malic acid meets the requirement of GB 25544; DL-sodium malate meets the requirement of GB 30608; the L-malic acid meets the requirement of GB 1886.40; the L-sodium malate meets the requirements of the national health committee on the bulletin (No. 8 in 2018) of the novel varieties of the food additives such as (+/-) -1-cyclohexylethanol and the like; fumaric acid meets the requirement of GB 25546; the monosodium fumarate meets the requirement of GB 1886.88; the edible salt meets the requirement of GB 2721; the potassium chloride meets the requirement of GB 25585; the glucose meets the requirement of GB/T20880; the white granulated sugar meets the requirement of GB/T317; the rock sugar meets the requirements of GB/T35883; the crystallized fructose meets the requirement of GB/T26762; the xylitol meets the requirement of GB 1886.234; erythritol meets the requirements of GB 26404; the sucralose meets the requirement of GB 25531; stevioside meets the requirement of GB 8270; mogroside meets the requirement of GB 1886.77; aspartame meets the requirements of GB 22367; the food essence meets the requirement of GB30616, and is commercially available ZT 316001. Plantago ovata husk powder meets the requirement of bulletin (10 th of Weisheng Ju 2014) about approval of 6 new food materials such as tagatose. Hydroxyethyl cellulose meets the requirements of the handbook of pharmaceutical excipients (R.C. Rou, P.J. Ski, P.J. Weller. handbook of pharmaceutical excipients [ M ]. Beijing: chemical industry Press, 2005). The ammonium carbonate meets the requirements of GB 2760.
In the following examples, water is pure water, unless otherwise specified; konjak Fine powder and konjak glucomannan are available from Hubei Qiangsen konjak science and technology Limited.
In the following examples, "part(s)" means part(s) by weight unless otherwise specified.
1. The food compositions of examples 1 to 23 were prepared according to the parameters in tables 1 to 3.
Wherein, the food compositions of examples 1 to 23 have the weight parts of the raw materials shown in table 1, and the unit is "part(s)", i.e. parts by weight;
specific substances of the raw materials in the food compositions of examples 1 to 23 are shown in table 2; in table 2, in the konjac powder used in example 14, the mass percentage of the powder having a particle size of 200 mesh or smaller is less than 90% (85%), and the mass percentage of glucomannan is less than 80% (50%), and other indexes meet the requirements of GB/T18104; the konjac refined powder used in other embodiments meets the GB/T18104 requirement, the mass percentage content of the powder with the particle size less than or equal to 200 meshes is more than or equal to 90%, and the mass percentage content of glucomannan is more than or equal to 80%;
the process parameters for the preparation of the food compositions of examples 1-23 are shown in Table 3.
Specifically, the food composition is prepared by the following steps:
(1) weighing raw materials for preparing the food composition according to a proportion;
(2) heating water to T1 deg.C, adding a part of sweetener and stabilizer, dissolving and stirring to obtain a first material, wherein a part of sweetener is at least one of white sugar, xylitol, stevioside, sucralose and mogroside;
(3) fully swelling the active component, the regulator and the rest of the sweetener, and uniformly stirring to obtain a second material, wherein the rest of the sweetener is at least one selected from crystal sugar, aspartame, glucose, fructose and erythritol;
(4) mixing the first material and the second material, stirring, and sterilizing tmin at T2 deg.C to obtain food composition.
In step (2), "a part of sweeteners is selected from at least one of white granulated sugar, xylitol, stevioside, sucralose and mogroside" means that when there are a plurality of corresponding sweeteners in each example in table 1, some of the sweeteners belonging to "a part of sweeteners" are added in step (2) to obtain the first material. In step (3), the phrase "at least one of the remaining sweeteners selected from the group consisting of crystal sugar, aspartame, glucose, fructose and erythritol" means that when the corresponding sweetener in each example in table 1 is a control, the "remaining sweetener" of the plurality of sweeteners is added in step (3) to obtain the second material.
TABLE 1 parts by weight of the raw materials of the food compositions of examples 1 to 23
| Active component | Conditioning agents | Stabilizer | Sweetening agent | Edible essence | Water (W) | |
| Example 1 | 0.5 | 5.5 | 0.01 | 5 | 0.05 | 60 |
| Example 2 | 15 | 0.1 | 5.5 | 120 | 1.9 | 720 |
| Example 3 | 7 | 2.5 | 2.5 | 60 | 0.9 | 350 |
| Example 4 | 0.9 | 4.9 | 0.03 | 9 | 0.09 | 80 |
| Example 5 | 13 | 0.3 | 4.7 | 109 | 1.6 | 560 |
| Example 6 | 7 | 2.2 | 2.2 | 53 | 0.7 | 230 |
| Example 7 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 8 | 2.87 | 0.51 | 0.35 | 0 | 0 | 204.57 |
| Example 9 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 10 | 0.9 | 4.9 | 0.03 | 0 | 0 | 80 |
| Example 11 | 13 | 0.3 | 4.7 | 0 | 0 | 560 |
| Example 12 | 0.9 | 4.9 | 0.03 | 9 | 0.09 | 80 |
| Example 13 | 13 | 0.3 | 4.7 | 109 | 1.6 | 560 |
| Example 14 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 15 | 0.45 | 5.8 | 2.2 | 53 | 0.7 | 230 |
| Example 16 | 15.7 | 0.099 | 2.5 | 60 | 0.9 | 350 |
| Example 17 | 2.87 | 0 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 18 | 0 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 19 | 2.87 | 0.51 | 0 | 40.98 | 0.72 | 204.57 |
| Example 20 | 2.87 | 0 | 0.2 | 40.98 | 0.72 | 204.57 |
| Example 21 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 22 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
| Example 23 | 2.87 | 0.51 | 0.35 | 40.98 | 0.72 | 204.57 |
TABLE 2 specific substances of the raw materials of the food compositions of examples 1 to 23
In Table 2 "- -" means that this species is not contained.
TABLE 3 Process parameters for the preparation of the food compositions of examples 1 to 23
2. And (3) testing:
first, the viscosity of the food compositions of examples 1-23 at pH1.2, pH4.5, pH7.4 was measured
(1) Preparation of solutions of different pH:
preparation of hydrochloric acid aqueous solution at pH 1.2: adding water into 7.65mL of hydrochloric acid with the mass percentage content of about 36.5% to dilute the hydrochloric acid to 1000mL, and uniformly mixing to obtain a hydrochloric acid aqueous solution with the pH value of 1.2;
preparation of acetate buffer solution at ph 4.5: adding 9.8mL of glacial acetic acid into 18g of sodium acetate, adding water to dilute to 1000mL, and uniformly mixing to obtain an acetate buffer solution with the pH value of 4.5;
phosphate buffer configuration at ph 7.4: 79mL of 0.lmol/L aqueous sodium hydroxide solution was added to 1.36g of potassium dihydrogen phosphate, and then water was added to dilute the solution to 200mL, followed by mixing to obtain a phosphate buffer solution having a pH of 7.4.
(2) Preparing a sample to be tested:
preparing a sample 1 to be tested: respectively and uniformly mixing the food compositions and the comparative meal substitutes (namely comparative examples) of the examples 1-23 with the hydrochloric acid aqueous solution with the pH value of 1.2 to obtain a sample 1 to be detected, wherein the mass ratio of the food composition of each example to the hydrochloric acid aqueous solution with the pH value of 1.2 is 1: 1;
preparation of sample 2 to be tested: respectively and uniformly mixing the food compositions of the embodiments 1-23 with acetate buffer solution with pH4.5 to obtain a sample 2 to be detected, wherein the mass ratio of the food composition of each embodiment to the acetate buffer solution with pH4.5 is 1: 1;
preparation of a sample to be tested 3: respectively and uniformly mixing the food compositions of the embodiments 1-23 with a phosphate buffer solution with a pH value of 7.4 to obtain a sample 3 to be detected, wherein the mass ratio of the food composition of each embodiment to the phosphate buffer solution with a pH value of 7.4 is 1: 1;
wherein the comparative meal replacement is a commercial enteroscopy meal replacement with a product number of 8174634.
(3) The viscosity of each sample to be measured was measured by a third method of rotational viscometer (instrument information of rotor type rotational viscometer: manufacturer: BROOKFIELD, USA, model: DV-E, rotor: 3#, rotation speed: 20 rpm, 25 ℃) in appendix 0633 of the four parts of the year edition of Chinese pharmacopoeia 2015, and the measurement results are shown in Table 4.
TABLE 4 viscosity at pH1.2, pH4.5, pH7.4 of the food compositions of examples 1-23
As can be seen from table 4, the viscosity of the food compositions of examples 1 to 14 at pH1.2, pH4.5 and pH7.4 are all approximately the same, and the viscosity is suitable, while the viscosity of the comparative examples and comparative meal replacements at pH1.2, pH4.5 and pH7.4 fluctuates greatly or is low, which is not good for generating continuous satiety and cleaning intestinal residue debris.
Test II, to determine the effectiveness of the food compositions of examples 1 to 23 as meal replacements in the enteroscopy
(1) Grouping experiments:
the experiments are divided into four groups, namely a traditional group, an experimental group and a control group. The human examination enteroscopy project volunteers 375 were selected and divided into 25 groups, wherein 1 group was the traditional group, 14 groups was the experimental group, 9 groups were the experimental group, and 1 group was the control group. The age of a volunteer in a physical examination enteroscopy project is 27-53 years, electrolyte disturbance does not exist during physical examination by a questionnaire, serious intestinal diseases such as intestinal cancer or the like or a history of intestinal resection treatment does not exist, and acute severe colitis or the previous serious intestinal stenosis or malformation does not exist.
(2) The experimental process comprises the following steps:
the traditional group had a diet of dreg-free rice gruel one day before physical examination. The food compositions of examples 1-14 were used as meal replacements for 14 groups of the experimental group, each meal containing 250g of the food composition, one day prior to physical examination. The food compositions of examples 15-23 were used as meal replacements for 9 groups of the experimental groups, each meal containing 250g of the food composition, one day prior to physical examination. The control group takes a commercial enteroscopy food substitute with the product number of 8174634 as a meal as 40g before physical examination, and the meal is uniformly stirred with 250g of warm boiled water. Each group was administered 30mL castor oil at 9 o' clock in the evening prior to physical examination, and the day of examination was administered with commercially available polyethylene glycol electrolyte powder II.
The administration method of the polyethylene glycol electrolytic powder II comprises the following steps: 137.15g of polyethylene glycol electrolyte powder II powder is poured into 2L of warm boiled water at 40 ℃ and evenly stirred, and the mixture is divided into two parts to obtain two parts of polyethylene glycol electrolyte aqueous solution. The first portion of the aqueous polyethylene glycol electrolyte solution was consumed within 20 minutes. After 30min, another polyethylene glycol electrolyte aqueous solution was taken, and 200mL of the aqueous solution was taken every 15min for 1 time. When the excrement does not reach Boston type VII, the aqueous solution of polyethylene glycol electrolyte is properly supplemented.
(3) Evaluation of Effect
(a) Adverse reaction conditions: observing whether the volunteers of each group have symptoms of abdominal distension, abdominal pain, nausea, emesis, dizziness, headache, fatigue, hunger and hypoglycemia within 1h after the polyethylene glycol electrolyte aqueous solution is taken and microscopic examination is completed, and recording the number of people with corresponding symptoms. The results are shown in Table 5.
TABLE 5 conditions of adverse reactions in volunteers of examples 1-23 and the conventional group
As can be seen from table 5, the volunteers of examples 1 to 14 had significantly lower incidence of adverse reactions than the conventional group and the control group, indicating that the food composition of the above embodiment can reduce adverse reactions in microscopic examination.
(b) And (3) comfort level scoring: comfort assessments for each volunteer's colonoscopy were collected in the form of a questionnaire. The evaluation criteria are comfort, more comfortable, general, painful and very painful, and the number of people with the corresponding level of comfort is counted. The results are shown in Table 6.
TABLE 6 comfort of the food compositions of examples 1-23
As can be seen from Table 6, the comfort level of the volunteers of examples 1-14 is significantly better than that of the conventional group and the control group, which illustrates that the food composition of the above embodiment is advantageous for improving the comfort level of the volunteers in the enteroscopy test.
(c) Influence on the dosage of the aqueous solution of polyethylene glycol electrolyte: the dose of aqueous polyethylene glycol electrolyte solution when defecation reached boston type VII (BBPS) after administration of the aqueous polyethylene glycol electrolyte solution was recorded for each volunteer, and the average value for each group was calculated. The results are shown in Table 7. Table 7 shows the amount of aqueous polyethylene glycol electrolyte solution administered to each group when the defecation reached Boston type VII (BBPS) after administration of the aqueous polyethylene glycol electrolyte solution.
TABLE 7
As can be seen from Table 7, the dosage of the polyethylene glycol electrolyte aqueous solution is about 1200 mL-1700 mL when the volunteers of examples 1-14 take the polyethylene glycol electrolyte aqueous solution to achieve Boston type VII (BBPS), which is obviously lower than that of the traditional group (2760.0mL +/-540.9 mL) and the control group, and the food composition of the embodiment has a good intestine clearing effect as a meal replacement, and is beneficial to reducing the dosage of intestine clearing medicines.
(d) Microscopic examination time evaluation: colonoscopy was performed on each volunteer using the OLYMPUS endoscope, the time taken for each volunteer to perform the colonoscopy (i.e., the time taken for the colonoscopy), i.e., the sum of the time taken for the colonoscopy to advance to the blind and the time taken for the colonoscopy to retreat, was recorded separately, and the average for each group was calculated. The results are shown in Table 8. Table 8 shows the time taken for each group of volunteers to perform a colonoscopy.
TABLE 8
As can be seen from table 8, the microscopic examination time of the volunteers in examples 1 to 14 is about 21min to 23min, which is significantly lower than that of the conventional group (29.15min ± 2.94min) and the control group, which indicates that the food composition of the above embodiment has a good bowel clearing effect as a meal replacement, can shorten the time for the enteroscopy, improve the microscopic examination efficiency, and can further reduce the pain caused by the enteroscopy entering the body.
(e) Effect on intestinal flora: detecting the number of probiotic groups in the excrement of each volunteer by adopting a PCR (polymerase chain reaction) method one day before colonoscopy and after colonoscopy; the number of probiotic groups in the feces of the volunteers one day before colonoscopy was recorded as P0 in cfu; the number of probiotic groups in the feces of each volunteer after colonoscopy was recorded as P1 in cfu; calculating the ratio of the number of probiotic groups in the feces of each volunteer, i.e. P1/P0X 100 (expressed as P1/P0 values), in units, the day before colonoscopy and after colonoscopy of each volunteer; the average for each panel was calculated. The results are shown in Table 9. Table 9 shows the change in probiotic flora in the faeces of volunteers of each group the day before and after colonoscopy.
TABLE 9
As can be seen from Table 9, the P1/P0 values of the volunteers in examples 1-14 are about 76-85%, which are significantly higher than those of the conventional group (43.5%) and the control group, and it is demonstrated that the food composition of the above embodiment can reduce the damage of enteroscopy detection to intestinal flora as meal replacement, so as to reduce the damage of the enteroscopy detection to the organism.
In conclusion, the food composition of the embodiment has high stability in the gastrointestinal tract environment, is beneficial to reducing the dosage of the bowel-clearing medicament, reducing adverse reactions during microscopic examination, shortening microscopic examination time, improving microscopic examination comfort, reducing the damage of microscopic examination on probiotic groups in intestinal tracts, and can be used for preparing formula food with special medical application, such as thickening components or meal replacement food for enteroscopy.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (18)
1. The application of a food composition in preparing meal replacement food for taking before enteroscopy is characterized in that the food composition is prepared from the following raw materials in parts by weight:
0.5-15 parts of active component;
0.1-5.5 parts of a regulator; and
0.01-5.5 parts of a stabilizer;
the active component is selected from at least one of konjac refined powder and konjac glucomannan, the regulator is selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
2. The use according to claim 1, wherein the raw materials for preparing the food composition further comprise 60-720 parts by weight of water.
3. The use according to claim 2, characterized in that the raw materials for preparing the food composition comprise, in parts by weight, from 0.9 to 13 parts of the active ingredient, from 0.3 to 4.9 parts of the conditioning agent, from 0.03 to 4.7 parts of the stabilizer and from 80 to 560 parts of the water.
4. Use according to claim 3, characterized in that the raw materials for preparing the food composition comprise, in parts by weight, 2.87 parts of the active ingredient, 0.51 parts of the conditioning agent, 0.35 parts of the stabilizer and 204.57 parts of the water.
5. The use according to claim 2, wherein the raw materials for preparing the food composition further comprise at least one of a sweetener and a flavoring essence.
6. The use according to claim 5, wherein the raw materials for preparing the food composition further comprise at least one of 5 to 120 parts by weight of the sweetener and 0.05 to 1.9 parts by weight of the flavoring essence.
7. The use according to claim 5, wherein the sweetener is selected from at least one of glucose, white granulated sugar, rock candy, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogroside and aspartame.
8. The use according to claim 5, characterized in that the raw materials for preparing the food composition comprise, in parts by weight, 0.9 to 13 parts of the active ingredient, 0.3 to 4.9 parts of the conditioning agent, 0.03 to 4.7 parts of the stabilizer, 80 to 560 parts of the water, 9 to 109 parts of the sweetener and 0.09 to 1.6 parts of the flavoring essence.
9. Use according to claim 8, characterized in that the raw materials for preparing said food composition comprise, in parts by weight, 2.87 parts of said active ingredient, 0.51 parts of said conditioning agent, 0.35 parts of said stabilizer, 204.57 parts of said water, 40.98 parts of said sweetener and 0.72 parts of said flavor.
10. The use according to claim 1, wherein the raw materials for preparing the food composition comprise, by weight, 0.9 to 13 parts of the active ingredient, 0.3 to 4.9 parts of sodium alginate, 0.01 to 1.2 parts of citric acid, 0.01 to 1.5 parts of sodium chloride, and 0.01 to 2.0 parts of potassium chloride.
11. The use of claim 10, wherein the raw materials for preparing the food composition further comprise, by weight, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 part of mogroside, 0.09 to 1.6 parts of a flavoring essence, and 80 to 560 parts of water.
12. The use according to claim 11, wherein the raw materials for preparing the food composition comprise, in parts by weight, 2.87 parts of the active ingredient, 0.51 part of sodium alginate, 40.95 parts of glucose, 0.03 part of mogroside, 0.2 part of citric acid, 0.1 part of sodium chloride, 0.05 part of potassium chloride, 0.72 part of a flavoring essence and 204.57 parts of water.
13. The use according to any one of claims 1 to 12, wherein the content by mass of the powder having a particle size of 200 mesh or less in the konjac powder is 90% or more, and the content by mass of the glucomannan in the konjac powder is 80% or more.
14. Use according to any one of claims 1 to 12, wherein the food composition has a viscosity of 1250 to 3000mpa.s at a pH of 1.2 to 7.4.
15. Use according to any one of claims 1 to 12, wherein the food composition is prepared by a process comprising the steps of:
mixing raw materials for preparing the food composition to obtain the food composition, wherein the raw materials for preparing the food composition comprise 0.5-15 parts of active component, 0.1-5.5 parts of regulator and 0.01-5.5 parts of stabilizer in parts by weight; the active component is at least one selected from konjac powder and konjac glucomannan, the regulator is at least one selected from carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and tremella polysaccharide, and the stabilizer is at least one selected from citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
16. The use according to claim 15, wherein the raw materials for preparing the food composition further comprise 60-720 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
mixing the water with the stabilizer to obtain a first material;
mixing the active component and the regulator to obtain a second material; and
and uniformly mixing the first material and the second material to obtain the food composition.
17. The use according to claim 15, wherein the raw materials for preparing the food composition further comprise 60 to 720 parts of water, 5 to 120 parts of sweetener and 0.05 to 1.9 parts of flavoring essence; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
heating the water to 30-90 ℃, and mixing the water with the stabilizer and a part of the sweetener to obtain a first material;
mixing the active component with the conditioning agent and the remaining portion of the sweetener to obtain a second material; and
and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
18. The use of claim 15, wherein the raw materials for preparing the food composition comprise 0.9-13 parts of the active ingredient, 0.3-4.9 parts of sodium alginate, 0.01-1.2 parts of citric acid, 0.01-1.5 parts of sodium chloride, 0.01-2.0 parts of potassium chloride, 8.99-108.7 parts of glucose, 0.01-0.3 parts of mogroside, 0.09-1.6 parts of flavoring essence and 80-560 parts of water; the step of mixing the raw materials for preparing the food composition to obtain the food composition comprises the following steps:
heating the water to 30-90 ℃, and mixing the water with the citric acid, the sodium chloride, the potassium chloride and the mogroside to obtain a first material;
mixing the active component, the sodium alginate and the glucose to obtain a second material; and
and uniformly mixing the first material, the second material and the edible essence, and sterilizing at 105-130 ℃ for 10-50 min to obtain the food composition.
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| CN107319449A (en) * | 2017-08-17 | 2017-11-07 | 阳江喜之郎果冻制造有限公司 | A kind of high konjak jelly and its production technology thoroughly |
| CN107836623A (en) * | 2017-10-10 | 2018-03-27 | 西华大学 | A kind of konjaku glucomannan effervescent tablet based on biological sulfur removal and ultramicro grinding and preparation method thereof |
| CN108497231A (en) * | 2018-03-29 | 2018-09-07 | 重庆西大魔芋科技开发有限公司 | A kind of high fine Amorphophallus rivieri beverage and preparation method thereof |
| CN109007720A (en) * | 2018-07-19 | 2018-12-18 | 青岛明月海藻生物科技有限公司 | A kind of maintenance enteron aisle type jelly and preparation method thereof rich in fucoidin |
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| CN109892601A (en) | 2019-06-18 |
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