CN110353271A - 一种抑制食道反流的特殊医学食品增稠组件及其制备方法 - Google Patents
一种抑制食道反流的特殊医学食品增稠组件及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种抑制食管反流的特殊医学食品增稠组件,按照质量百分比由以下组分组成:瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%。本发明还公开了上述特殊医学食品增稠组件的制备方法,本发明制备的一种抑制食管反流的特殊医学食品增稠组件,能够形成皮层包裹凝胶层结构,实现吞咽容易;由碳酸氢盐与胃液产生膨胀效应加速皮层溶解致孔;快速溶胀增稠;明胶‑阿拉伯胶,瓜尔胶‑黄原胶高粘性复合物穿插结构高效增稠。
Description
技术领域
本发明属于特殊医学用途配方食品技术领域,具体涉及一种抑制食管反流的特殊医学食品增稠组件,还涉及上述一种抑制食管反流的特殊医学食品增稠组件的制备方法。
背景技术
胃食管反流是临床常见的消化系统问题,临床表现为呕吐、体位性呕吐、食管粘膜糜烂、溃疡等,尤其在深度睡眠、昏迷、麻醉等情况下,胃食管反流会导致反流物进入呼吸道,引发窒息。解决胃食管反流也是在临床手术中常见的难题。普通增稠剂只能在体外进行液体增稠,当普通食品增稠剂随饮水、食物等进入胃中,即被胃液稀释而粘度下降,难以达到抑制胃食管反流的效果。特殊医学用途配方食品是一类以临床需求为主,针对特定人群,符合相关法律规定的食品。增稠组件作为特医食品组成中的非全营养配方食品,在临床实践中有重要应用。
发明内容
本发明的目的是提供一种抑制食管反流的特殊医学食品增稠组件,解决了现有技术中存在的普通增稠剂只能体外食物增稠、体位性食道反流或全麻手术中反流窒息的问题。
本发明的另一目的是提供上述一种抑制食管反流的特殊医学食品增稠组件的制备方法。
本发明所采用的第一种技术方案是:一种抑制食管反流的特殊医学食品增稠组件,按照质量百分比由以下组分组成:瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%。
本发明所采用第一种技术方案的特点还在于,
特殊医学食品增稠组件的平均粒径为0.05~0.80cm。
本发明所采用的另一种技术方案是:一种抑制食管反流的特殊医学食品增稠组件的制备方法,具体按照以下步骤实施:
步骤1、按照质量百分比分别称取瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%,将上述称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钠或碳酸氢钾混合均匀,得到混合物A;
步骤2、将步骤1称取的明胶与甘油混合,加热搅拌至60~80℃,形成明胶甘油溶液;
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,得到混合物B;
步骤4、将步骤3得到的混合物B在搅拌作用下逐渐加入到5~10℃的二甲基硅油中,得到粒度为0.05~0.8cm的球状沉淀物;
步骤5、过滤步骤4得到的球状沉淀物,在一定温度范围内干燥一段时间,即得到本发明特殊医学食品增稠组件;
本发明所采用的另一种技术方案的特点还在于,
步骤4中二甲基硅油可替换为液体石蜡,混合物B与二甲基硅油或液体石蜡的质量比为1:10~15。
步骤5中温度范围为30~50℃,干燥时间为3~6min。
本发明的有益效果是:由一定比例的瓜尔胶、槐豆胶、黄原胶、卡拉胶、明胶、阿拉伯胶形成稳定的固态增稠体系,并由碳酸氢钠(碳酸氢钾)作为稳定剂,所形成的特殊医学食品增稠组件可用作体外食物增稠,也可直接吞服对胃液增稠,起到抑制胃食管反流,防止胃液灼伤食道并产生窒息作用。在应用后,凝胶小球接触胃液,由碳酸氢钠(碳酸氢钾)产生二氧化碳导致明胶皮层迅速致孔,弹性凝胶体快速溶胀,从而实现胃液的增粘。
附图说明
图1是本发明特殊医学食品增稠组件的外观及结构示意图;
图2是本发明特殊医学食品增稠组件与普通食品增稠剂对人工胃液的增粘效果的对比图。
具体实施方式
下面结合附图和具体实施方式对本发明进行详细说明。
一种抑制食管反流的特殊医学食品增稠组件,按照质量百分比由以下组分组成:瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%。
一种抑制食管反流的特殊医学食品增稠组件的制备方法,具体按照以下步骤实施:
步骤1、按照质量百分比分别称取瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%,将上述称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钠或碳酸氢钾混合均匀,得到混合物A。
步骤2、将步骤1称取的明胶与甘油混合,加热搅拌至60~80℃,形成明胶甘油溶液。
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,得到混合物B。
步骤4、将步骤3得到的混合物B在搅拌作用下加入到5~10℃的二甲基硅油或液体石蜡中,得到粒度在0.05~0.8cm的球状沉淀物。
其中,混合物B与二甲基硅油或液体石蜡的质量比为1:10~15。
步骤5、过滤步骤4得到的球状沉淀物,在30~50℃下干燥3~6min,即得到本发明的特殊医学食品增稠组件。
如图1所示,是本发明特殊医学食品增稠组件的外观及结构示意图,该图反映了本发明特殊医学食品增稠组件的外观形貌,其粒径集中分布于0.05~0.80cm之间。
本发明制备的一种抑制食管反流的特殊医学食品增稠组件,能够形成皮层包裹凝胶层结构,容易吞咽;由碳酸氢盐与胃液产生膨胀效应加速皮层溶解致孔,可以快速溶胀,实现胃内增稠的功能,避免大量饮水。
本发明实现了将普通食品增稠剂有机组合转变为增稠组件,该组件为皮层包覆的凝胶体,形成由明胶-阿拉伯胶,瓜尔胶-黄原胶穿插组合的高粘度增稠复合物,明胶,阿拉伯胶,瓜尔胶,黄原胶,这四种胶均为高分子物质,它们的分子链有很多支链,支链与支链,支链与主链都会交联穿插,形成高粘度复合物可实现胃液中的快速溶胀增稠。本发明的皮层包覆结构实现了其直接吞咽性,避免了高粘度增稠剂在体外与口腔中增粘导致的吞咽困难,也避免了大量饮水或流食送服使胃液稀释导致增粘效果降低问题。
如图2所示,为本发明特殊医学食品增稠组件与普通食品增稠剂对人工胃液的增粘效果的对比图,从图2中可看出本发明增稠组件在人工胃液中迅速溶胀直至溶解,实现对人工胃液的快速增粘,而普通食品增稠剂在人工胃液中由于表层凝胶化作用,减慢了水分向增稠剂的渗入速度,不能迅速分散增稠。说明本发明特殊医学食品增稠组件具有快速增粘胃液的能力。
本发明特殊医学食品增稠组件包括明胶皮层与混合凝胶芯层,实现制备带皮层的高弹性凝胶体,该凝胶体具有胃液中迅速溶胀增稠流体食物的特点,如表1所示,为本发明特殊医学食品增稠组件在pH=3的人工胃液中的增粘时间,由下表可以看出:当混合凝胶的粘度较低时,增粘时间较短,随着混合凝胶粘度不断增加,对pH=3的人工胃液增粘时间也不断增加,由此可快速对人工胃液增粘,达到本发明特殊医学食品增稠组件的使用目的。
实施例1
步骤1、按照质量百分比分别称取瓜尔胶2.0%、槐豆胶2.0%、黄原胶2.0%、卡拉胶1.0%、明胶15.0%、阿拉伯胶8.0%、聚葡萄糖1.0%、碳酸氢钠1.0%、甘油68.0%,以上各组分的质量百分比之和为100%,将上述称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钠混合均匀,得到混合物A。
步骤2、将步骤1称取的明胶与甘油混合,加热搅拌到60℃,得到明胶甘油溶液。
步骤3、将步骤1形成的混合物A与步骤2形成的明胶甘油溶液混合均匀,形成混合物B。
步骤4、将步骤2得到的混合物B在搅拌作用下逐渐加入到5℃的二甲基硅油中,形成粒度为0.05cm的球状沉淀物。
其中,混合物B与二甲基硅油的质量比为1:10。
步骤5、过滤步骤4得到的球状沉淀物,在30℃下干燥3min即得到本发明特殊医学食品增稠组件。
实施例2
步骤1、按照质量百分比分别称取瓜尔胶6.0%、槐豆胶5.0%、黄原胶6.0%、卡拉胶2.0%、明胶20.0%、阿拉伯胶11.5%、聚葡萄糖0.5%、碳酸氢钾2.0%、甘油47.0%,以上各组分的质量百分比之和为100%。将称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳碳酸氢钾均匀混合,得到混合物A。
步骤2、将步骤1称取好的明胶与甘油混合,加热搅拌到80℃,得到明胶甘油溶液。
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,形成混合物B。
步骤4、将步骤3得到的混合物B在搅拌作用下加入到10℃的液体石蜡中,得到粒度为0.8cm的球状沉淀物。
其中,混合物B与液体石蜡的质量比为1:11.5。
步骤5、过滤步骤4得到的球状沉淀物,在50℃下干燥6min得到本发明特殊医学食品增稠组件。
实施例3
步骤1、按照质量百分比分别称取瓜尔胶3.0%、槐豆胶3.0%、黄原胶3.0%、卡拉胶1.4%、明胶17.0%、阿拉伯胶12.0%、聚葡萄糖0.7%、碳酸氢钠1.4%、甘油58.5%,以上各组分的质量百分比之和为100%。将上述称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钠混合均匀,得到混合物A。
步骤2、将步骤1称取的明胶与甘油混合,加热搅拌到68℃,得到明胶甘油溶液。
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,形成混合物B。
步骤4、将步骤3得到的混合物B在搅拌作用下逐渐加入到7℃的二甲基硅油中,形成粒度为0.2cm的球状沉淀物。
其中,混合物B与二甲基硅油的质量比为1:13。
步骤5、过滤步骤4得到的球状沉淀物,在37℃下干燥4min得到本发明的特殊医学食品增稠组件。
实施例4
步骤1、按照质量百分比分别称取瓜尔胶4.5%、槐豆胶4.0%、黄原胶4.5%、卡拉胶1.8%、明胶19.0%、阿拉伯胶9.5%、聚葡萄糖0.9%、碳酸氢钾1.8%、甘油54.0%,以上各组分的质量百分比之和为100%。将称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钾混合均匀,得到混合物A。
步骤2、将步骤1称取好的明胶与甘油混合,加热搅拌到75℃,得到明胶甘油溶液。
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,得到混合物B。
步骤4、将步骤3得到的混合物B在搅拌作用下逐渐加入到9℃的液体石蜡中,得到粒度为0.6cm的球状沉淀物。
其中,混合物B与液体石蜡的质量比为1:15。
步骤5、过滤步骤得到的球状沉淀物,在45℃下干燥5min得到本发明的特殊医学食品增稠组件。
Claims (5)
1.一种抑制食管反流的特殊医学食品增稠组件,其特征在于,按照质量百分比由以下组分组成:瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%。
2.如权利要求1所述的一种抑制食管反流的特殊医学食品增稠组件,其特征在于,所述特殊医学食品增稠组件的平均粒径为0.05~0.80cm。
3.一种如权利要求1所述的抑制食管反流的特殊医学食品增稠组件的制备方法,其特征在于,具体按照以下步骤实施:
步骤1、按照质量百分比分别称取瓜尔胶2~6%、槐豆胶2~5%、黄原胶2~6%、卡拉胶1~2%、明胶15~20%、阿拉伯胶8~12%、聚葡萄糖0.5%~1%、碳酸氢钠或碳酸氢钾1~2%、甘油47~68%,以上各组分的质量百分比之和为100%,将上述称取好的瓜尔胶、槐豆胶、黄原胶、卡拉胶、阿拉伯胶、聚葡萄糖、碳酸氢钠或碳酸氢钾混合均匀,得到混合物A;
步骤2、将步骤1称取的明胶与甘油混合,加热搅拌至60~80℃,形成明胶甘油溶液;
步骤3、将步骤1得到的混合物A与步骤2得到的明胶甘油溶液混合均匀,得到混合物B;
步骤4、将步骤3得到的混合物B在搅拌作用下加入到5~10℃的二甲基硅油中,得到粒度为0.05~0.8cm的球状沉淀物;
步骤5、过滤步骤4得到的球状沉淀物,在一定温度范围内干燥一端时间,即得到本发明特殊医学食品增稠组件。
4.如权利要求3所述的一种抑制食管反流的特殊医学食品增稠组件的制备方法,其特征在于,所述步骤4中二甲基硅油可替换为液体石蜡,混合物B 与二甲基硅油或液体石蜡的质量比为1:10~15。
5.如权利要求3所述的一种抑制食管反流的特殊医学食品增稠组件的制备方法,其特征在于,所述步骤5中温度范围为30~50℃,干燥时间为3~6min。
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