CN114391646A - Gel compound and preparation method thereof - Google Patents
Gel compound and preparation method thereof Download PDFInfo
- Publication number
- CN114391646A CN114391646A CN202210050845.6A CN202210050845A CN114391646A CN 114391646 A CN114391646 A CN 114391646A CN 202210050845 A CN202210050845 A CN 202210050845A CN 114391646 A CN114391646 A CN 114391646A
- Authority
- CN
- China
- Prior art keywords
- gel
- gum
- weight
- sodium alginate
- composite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 61
- 150000001875 compounds Chemical class 0.000 title claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000008367 deionised water Substances 0.000 claims abstract description 52
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 52
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 52
- 239000000661 sodium alginate Substances 0.000 claims abstract description 52
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 52
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 50
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 24
- 239000002131 composite material Substances 0.000 claims description 95
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 42
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 11
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- AEMOLEFTQBMNLQ-AZLKCVHYSA-N (2r,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-AZLKCVHYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
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- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 5
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Images
Classifications
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- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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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
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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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
- 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
- A23L29/294—Inorganic additives, e.g. silica
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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
- 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
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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
- 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
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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
Abstract
The application discloses a gel compound and a preparation method thereof, wherein the gel compound comprises the following raw materials: xanthan gum, konjac glucomannan, gellan gum, sodium alginate, calcium salt and deionized water; wherein the weight percentages of the raw materials are respectively as follows: 0.01-0.2% of xanthan gum, 0.01-0.1% of konjac glucomannan, 0.01-0.1% of gellan gum, 0.01-0.1% of sodium alginate, 0.01-0.2% of calcium salt and 91-98% of deionized water; the gel compound has the advantages that the gel compound is compounded with xanthan gum and konjac gum to synergically improve the cohesion of the gel and the ionic gel gelling system is formed by sodium alginate, gellan gum and calcium salt, so that the obtained gel compound is low in adhesive force, high in cohesion, soft in hardness, less in dehydration, easy to scoop into a sheet shape, capable of being directly swallowed without chewing, high-temperature-resistant and acid-resistant, and capable of meeting the requirements of swallowing training food in dysphagia dietary nutrition management.
Description
Technical Field
The application relates to the technical field of food, in particular to a gel compound and a preparation method thereof.
Background
Dysphagia refers to a process in which food cannot be safely and effectively delivered into the stomach due to structural and/or functional impairment of organs such as the mandible, lips, tongue, soft palate, throat, esophagus, etc.
2016, report on European Swallow disorder Association-white paper of European Union's medical Association: the incidence rate of the solitary old man swallowing disorder is 30-40%, the incidence rate of the senile emergency patients is 44%, and the incidence rate of the elderly in the nursing institution is 60%. Lin et al research in 2002 finds that: the gulf region old people in China swallow the disease rate of 51%, while the continental region has no related large sample multi-center investigation, so the baseline of the gulf disease rate of the old people in China is not exact.
The Chinese swallowing disorder evaluation and therapist consensus (2017 edition) is clear, and the importance of oral training on recovering the swallowing function is realized; and the common twelve: oral training is basic training for recovering swallowing function, and improves the chewing, tongue feeling and functional activities through a nerve regulation and control mechanism of brain cortex sensory movement, which cannot be ignored.
No product is currently marketed as a ready-made food; at present, hospitals train patients suffering from swallowing impairment, mostly adopt common meals prepared manually, the stability of products cannot be guaranteed, and safety risks are easy to occur in the using process.
Disclosure of Invention
In order to solve the technical problems, the application discloses a gel compound, the cohesion of colloid is improved by adopting the synergistic effect of the xanthan gum and konjac gum compounded colloid, and an ionic gel gelling system is formed by sodium alginate, gellan gum and calcium salt, so that the obtained gel compound has the advantages of lower adhesive force, higher cohesion, softer hardness, less dehydration, easy scooping into a sheet shape, direct swallowing without chewing, stronger high-temperature resistance and acid resistance, and accordance with the requirements on swallowing training food in the dietary nutrition management of swallowing disorder.
In order to achieve the above object, the present application provides a gel composite comprising the following raw materials: xanthan gum, konjac glucomannan, gellan gum, sodium alginate, calcium salt and deionized water;
wherein the weight percentages of the raw materials are respectively as follows: 0.01-0.2% of xanthan gum, 0.01-0.1% of konjac glucomannan, 0.01-0.1% of gellan gum, 0.01-0.1% of sodium alginate, 0.01-0.2% of calcium salt and 91-98% of deionized water.
In some embodiments, the gel composite further comprises locust bean gum, the weight percentage of the locust bean gum being 0.01-0.1%.
In some embodiments, the xanthan gum is used as a raw material to prepare an aqueous xanthan gum solution having a viscosity of 140 mPa-s to 4200 mPa-s at a first predetermined shear rate at a first predetermined concentration.
In some embodiments, the sodium alginate comprises β -D-mannuronic acid and α -L-guluronic acid;
the ratio of the beta-D-mannuronic acid to the alpha-L-guluronic acid is 0.51-2.11;
and preparing a sodium alginate aqueous solution by taking the sodium alginate as a raw material, wherein the viscosity of the sodium alginate aqueous solution is less than or equal to 200mPa & s at a second preset shear rate when the concentration of the sodium alginate aqueous solution is a second preset concentration.
In some embodiments, the gellan gum is used as a raw material to prepare a gellan gum aqueous solution, and the concentration of the gellan gum aqueous solution is a third preset concentration, and the gel strength of the gellan gum aqueous solution is greater than or equal to 900g/cm2；
When the concentration of the gellan gum aqueous solution is a third preset concentration, the light transmittance of the gellan gum aqueous solution is more than or equal to 80%.
In some embodiments, the calcium salt comprises at least one of calcium citrate, calcium carbonate, calcium sulfate, calcium gluconate, calcium acetate, and calcium lactate;
in some embodiments, the gel compound further comprises an acidity regulator, a flavoring agent, and a dispersing agent;
the weight percentage of the acidity regulator and the flavoring agent is 3-10%;
the weight percentage of the dispersant is 1-15%.
In some embodiments, the acidity regulator comprises citric acid and sodium citrate;
the flavoring agent comprises at least one of erythritol, xylitol, maltitol, sucralose, fruit and vegetable juice, tea extract, food essence and food spice;
the dispersant comprises at least one of maltodextrin, silica, and resistant dextrin.
In some embodiments, the gel composite has a hardness of 2.5 x 10 when the pH of the gel composite is between 3 and 63～1.0×104N/m2Adhesion of less than 4X 102J/m3The cohesive property is 0.2 to 0.6.
The application also provides a preparation method of the gel compound, which comprises the following steps;
s1, uniformly mixing xanthan gum, konjac glucomannan, gellan gum and sodium alginate, and dissolving in deionized water with the weight of 40-60% of the preset preparation weight to obtain a gum base of the gel compound;
s2, uniformly mixing the acidity regulator with calcium salt, and dissolving the mixture in deionized water with the weight of 8-15% of the preset preparation weight to obtain a calcium salt solution;
s3: uniformly mixing the gum base and the calcium carbonate solution at 65-75 ℃, adding a flavoring agent, and supplementing deionized water with the temperature higher than 65 ℃ to the preset preparation weight to obtain a composite solution;
s4: and (3) sieving the composite solution, homogenizing, sterilizing and cooling to obtain the gel composite.
The embodiment of the application has the following beneficial effects:
the application discloses a gel compound adopts the compound colloid synergy of xanthan gum and konjac glucomannan to improve the cohesiveness of colloid and sodium alginate, gellan gum and calcium salt formation ionic gel gelling system, makes the gel compound adhesion that obtains lower, the cohesiveness is higher, the hardness is softer, the dehydration is less, ladles out into the slice easily, does not need to chew and can directly swallow, and has stronger high temperature resistant acid resistance, accords with the requirement to swallowing training food among the dysphagia diet nutrition management.
Drawings
In order to more clearly illustrate the gel composite and the method of preparing the same described in the present application, the drawings required for the embodiments will be briefly described below, and it is apparent that the drawings in the following description are only some of the embodiments of the present application, and that other drawings can be obtained by those skilled in the art without inventive effort from these drawings.
FIGS. 1a-1b are schematic diagrams of a gel composite morphology test provided in the examples of the present application;
FIGS. 2a-2b are schematic diagrams illustrating morphology testing of a composite a in a comparative example provided in the examples of the present application;
FIGS. 3a-3b are schematic diagrams of a morphological test of a composite c in a comparative example provided in the examples of the present application;
FIG. 4 is a schematic diagram illustrating hardness properties of a composite according to an embodiment of the present disclosure;
FIG. 5 is a schematic diagram illustrating adhesion performance of a composite according to an embodiment of the present disclosure;
FIG. 6 is a schematic diagram showing the cohesive properties of a composite provided in the examples herein;
FIG. 7 is a graph showing the results of performance tests on a gel composite according to the examples provided herein;
FIG. 8 is a graph comparing the results of performance tests of composites of examples 1-3 and comparative examples 3-5, provided in the examples herein.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Before further detailed description of the embodiments of the present application, terms and expressions referred to in the embodiments of the present application will be described, and the terms and expressions referred to in the embodiments of the present application will be used for the following explanation.
Xanthan gum, also known as xanthan gum and xanthan gum, is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas campestris. Is a polysaccharide macromolecular compound consisting of D-glucose, D-mannose and D-glucuronic acid according to a ratio of 2:2: 1; it has unique rheological property, good water solubility, heat and acid-base stability and good compatibility with various salts, can be used as thickening agent, suspending agent, emulsifying agent and stabilizing agent, and can be widely applied to more than 20 industries of food, petroleum, medicine and the like.
Konjak gum is polysaccharide formed by connecting D-mannose and D-glucose.
Gellan gum is also known as Keke gum or Gellan gum. The main components of the composition are glucose, glucuronic acid and rhamnose according to the weight ratio of 2: 1: 1, the four monosaccharides are linear polysaccharides consisting of repeating structural units;
sodium alginate, a by-product after extraction of iodine and mannitol from brown algae such as kelp or gulfweed, is a natural polysaccharide formed by connecting beta-D-mannuronic acid (M) and alpha-L-guluronic acid (alpha-L-guluronic acid, G) by (1 → 4) bonds, and has stability, solubility, viscosity and safety required by pharmaceutical preparation auxiliary materials.
Dispersants are substances which reduce the aggregation of solid or liquid particles in a dispersion. The addition of dispersing agents and suspending agents in the preparation of emulsifiable concentrates and wettable powders facilitates the formation of dispersions and suspensions, and maintains the relatively stable function of the dispersion system.
Locust bean gum, also known as locust bean gum, is a macromolecular polysaccharide polymer of galactose and mannose units joined by glycosidic linkages; is white or yellowish powder, and has no odor or slightly odor. It is mainly used as thickener, emulsifier and stabilizer in food industry.
Gel strength is the maximum pressure that can be withstood when subjected to pressure without breaking.
Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of food.
A flavoring agent is a food additive which improves the sensory properties of food, makes the food more delicious and tasty, and can promote the secretion of digestive juice and increase the appetite.
The weight percentage can also be mass percentage, and is used for expressing the percentage of a certain substance contained in a solution of unit mass; it is the concentration expressed as the mass of solute as a percentage of the mass of the total solution;
the gel compound provided by the application can be used for people with dysphagia to realize swallowing training for people with dysphagia;
in the embodiment of the present application, it should be noted that the characteristics of the food special for swallowing training are clarified by the common consensus of chinese experts in dietary nutrition management for swallowing disorder (2019 edition), wherein the specific characteristics of the food special for swallowing training are clarified: the gel food has the advantages of homogeneity, low adhesive force, high cohesion, soft hardness and low dehydration; secondly, the food is easy to be scooped into a sheet shape and becomes a proper food block when being scooped by a spoon; third, the patient can swallow the medicine directly without chewing (swallow the whole piece); fourthly, swallowing adjustment food containing no protein or less protein content, and even residue is easy to remove; the recommended food form of the swallowing evaluation and training of the dysphagia is used as candidate examination food which is easiest to swallow under a swallowing radiography or laryngoscope, and is suitable for dysphagia patients before and after extubation and starting oral feeding training; sixthly, the soup spoon has certain stickiness, and can keep the original shape on the soup spoon, and if the soup spoon is inclined, the food of the whole soup spoon can fall off completely.
The application provides a gel composite, which comprises the following raw materials: xanthan gum, konjac glucomannan, gellan gum, sodium alginate, calcium salt and deionized water;
wherein the weight percentages of the raw materials are respectively as follows: 0.01-0.2% of xanthan gum, 0.01-0.1% of konjac glucomannan, 0.01-0.1% of gellan gum, 0.01-0.1% of sodium alginate, 0.01-0.2% of calcium salt and 91-98% of deionized water; according to the application, the cohesion of the colloid is improved by adopting the synergistic effect of the xanthan gum and konjac glucomannan compounded colloid, and the brittleness and the adhesive force of the gel are improved and reduced by the synergistic effect of the sodium alginate, the gellan gum and the calcium salt; the xanthan gum, the konjac glucomannan, the sodium alginate, the gellan gum and the calcium salt form an ionic gel gelling system, so that the obtained gel compound has the advantages of low adhesive force, high cohesiveness, soft hardness, less dehydration, easy scooping into a sheet shape, direct swallowing without chewing, high temperature resistance and high acid resistance, and meets the requirements of the dietary nutrition management of dysphagia on swallowing training food.
Specifically, the raw materials may be, by weight, 0.15% of xanthan gum, 0.05% of konjac glucomannan, 0.1% of gellan gum, 0.05% of sodium alginate, 0.015% of calcium salt, and 94.5% of deionized water.
In the embodiment of the application, the soybean milk also can comprise 0.01 to 0.1 percent of locust bean gum by weight; according to the application, the xanthan gum, the locust bean gum and the konjac glucomannan compound colloid are synergistic, so that the cohesion and viscosity of the colloid are further improved.
In the embodiment of the application, a xanthan gum aqueous solution is prepared by taking the xanthan gum as a raw material, and the viscosity of the xanthan gum aqueous solution is 140mPa & s-4200mPa & s at a first preset shear rate when the concentration of the xanthan gum aqueous solution is a first preset concentration;
specifically, the first preset concentration may be 1.0%; the first preset shear rate may include, but is not limited to, 1S-1，50S-1，100S-1The shear rate of (d);
illustratively, the concentration of the aqueous xanthan gum solution is 1.0% at 1S-1Has a viscosity of 4000 mPas to 4200 mPas at the shear rate of (1); at 50S-1Has a viscosity of 230 to 250 mPas at the shear rate of (a); at 100S-1Has a viscosity of 140 mPas to 160 mPas at the shear rate of (1); xanthan gum in this application has rheological characteristics that are significantly shear thinning; the xanthan gum and the konjac glucomannan based on the characteristics have synergistic interaction, so that the cohesiveness of the gel compound can be effectively improved.
In the present example, sodium alginate may include β -D-mannuronic acid and α -L-guluronic acid;
specifically, sodium alginate with the ratio of beta-D-mannuronic acid to alpha-L-guluronic acid of 0.51-2.11 is adopted in the application for preparing the gel compound;
specifically, sodium alginate aqueous solution is prepared by taking sodium alginate as a raw material, so that when the concentration of the sodium alginate aqueous solution is a second preset concentration, the viscosity of the sodium alginate aqueous solution is less than or equal to 200mPa & s at a second preset shear rate;
specifically, the second predetermined concentration may be 1.0%, and the second predetermined shear rate may be 50S-1The shear rate of (d);
illustratively, the concentration of the sodium alginate aqueous solution is 1.0% at 50S-1Has a viscosity of 200 mPas or less at the shear rate of (1); according to the preparation method, sodium alginate with the characteristics is used as a raw material, so that the brittleness of the prepared gel compound can be effectively improved.
Illustratively, the ratio of β -D-mannuronic acid to α -L-guluronic acid can be 1.5;
the concentration of sodium alginate solution is 1.0%, and is 50S-1Has a viscosity equal to 200 mPas at shear rate.
In the embodiment of the application, the gellan gum aqueous solution is prepared by using the gellan gum as a raw material, and when the concentration of the gellan gum aqueous solution is a third preset concentration, the gel strength of the gellan gum aqueous solution is greater than or equal to 900g/cm2；
When the concentration of the gellan gum aqueous solution is a third preset concentration, the light transmittance of the gellan gum aqueous solution is more than or equal to 80%. The gel composite prepared by the method has the advantages that the gellan gum with the characteristics is used as the raw material, so that the brittleness of the prepared gel composite can be effectively improved.
Specifically, the third preset concentration may be 0.5%;
illustratively, the gel strength of the gellan gum aqueous solution may be 1000g/cm at a concentration of 0.5%2The light transmittance may be 85%.
The application can effectively reduce the adhesiveness of the gel compound and effectively reduce the oral residues by adopting the synergistic effect of the gellan gum and the sodium alginate with the characteristics.
In an embodiment of the present application, the calcium salt may include at least one of calcium citrate, calcium carbonate, calcium sulfate, calcium gluconate, calcium acetate, and calcium lactate;
in the embodiment of the application, a dispersing agent can be further included, and the weight percentage of the dispersing agent is 1-15%; the addition of the dispersing agent can enable the gel to have better swelling property when preparing the gum base of the gel.
Specifically, the dispersant may include at least one of maltodextrin, silica, and resistant dextrin; the application adopts the resistant dextrin as the dispersing agent and does not contain a rapid sugar-raising component, so that the prepared gel composite can be suitable for patients with hyperglycemia.
In the embodiment of the application, an acidity regulator and a flavoring agent can be further included, wherein the weight percentage of the acidity regulator to the flavoring agent can be 3-10%:
specifically, the acidity regulator may include citric acid and sodium citrate, and the flavoring agent may include at least one of erythritol, xylitol, maltitol, sucralose, fruit and vegetable juice, tea extract, food essence, and food flavor.
In embodiments of the present application, at least one food flavoring pigment may also be included in the gel composite.
The gel composite herein has a hardness of 2.5X 10 at a pH of between 3 and 63～1.0×104N/m2Adhesion of less than 4X 102J/m3The cohesiveness is 0.2-0.6; the gel compound has zero protein and zero fat, and reduces the risk of aspiration pneumonia; the gel composite has low adhesive force, high cohesion, soft hardness and dehydrationThe agar or carrageenan colloidal system has the advantages of being few, easy to scoop into a sheet shape, strong in high temperature resistance, and capable of thoroughly overcoming the defect that the stability of the gelling system cannot be maintained easily caused by the traditional agar or carrageenan colloidal system in a low pH and high temperature environment;
the performance indexes of the gel compound can be quantified, the practicability is strong, the gel compound can be directly swallowed without chewing, and the gel compound is suitable for direct ingestion training and first-stage treatment food.
The gel complexes of the present application can provide olfactory and gustatory stimulation when a dysphagia patient requires swallowing training; it can be consumed after refrigeration to provide a glacial acid stimulating effect if desired.
The application also provides a preparation method of the gel compound, which comprises the following steps;
s1, uniformly mixing xanthan gum, konjac glucomannan, gellan gum and sodium alginate, and dissolving in deionized water with the weight of 40-60% of the preset preparation weight to obtain a gum base of the gel compound;
in the embodiment of the application, xanthan gum, konjac glucomannan and sodium alginate are uniformly mixed and then added into deionized water with the weight of 40% -60% of the preset preparation weight, and the mixture is heated to the temperature higher than 90 ℃ until the mixture is completely dissolved, so that the gum base of the gel compound is obtained.
In the examples of the present application, dispersants and acidity regulators may be added in the preparation of the gum base;
in particular, resistant dextrin and sodium citrate may be added to improve the solubility of the colloid.
S2, uniformly mixing the acidity regulator with calcium salt, and dissolving the mixture in deionized water with the weight of 8-15% of the preset preparation weight to obtain a calcium salt solution;
s3: uniformly mixing the gum base and the calcium carbonate solution at 65-75 ℃, adding a flavoring agent, and supplementing deionized water with the temperature higher than 65 ℃ to the preset preparation weight to obtain a composite solution;
s4: and (3) sieving the composite solution, homogenizing, sterilizing and cooling to obtain the gel composite.
By adopting the preparation method, the gel compound with a good state can be quickly prepared.
In the embodiment of the application, xanthan gum, konjac glucomannan, gellan gum, sodium alginate and a dispersing agent are uniformly mixed and dissolved in deionized water with the weight of 40-60% of the preset preparation weight to obtain a gum base of the gel compound; specifically, the following method may be adopted:
uniformly mixing xanthan gum 0.01-0.2% of the preset preparation weight, konjac gum 0.01-0.1%, gellan gum 0.01-0.1% and sodium alginate 0.01-0.1%, adding into deionized water 40-60% of the preset preparation weight, and stirring uniformly at the rotating speed of 1450 plus material 2950 rpm; heating to a temperature above 90 deg.C until the mixture is completely dissolved to obtain the gum base of the gel compound.
Wherein the preset preparation weight can be the total weight of the gel compound required to be prepared in a preset manner;
specifically, if the resistant dextrin is added, the weight percentage of the resistant dextrin is 1-15%;
specifically, when the mixture is dissolved, the addition amount of the deionized water can be 45% of the preset preparation weight; the stirring can be carried out by adopting a shearing emulsion pump.
Locust bean gum can also be added in the embodiment of the application;
specifically, 0.01-0.2% of xanthan gum, 0.01-0.1% of konjac glucomannan, 0.01-0.1% of locust bean gum, 0.01-0.1% of gellan gum, 0.01-0.1% of sodium alginate and 1-15% of dispersing agent by weight of the preset preparation are uniformly mixed, added into deionized water 40-60% of the preset preparation weight and uniformly stirred at the rotating speed of 1450-charge 2950 rpm; heating to a temperature above 90 deg.C until the mixture is completely dissolved to obtain the gum base of the gel compound.
Specifically, when sodium citrate is added, the weight percentage of the sodium citrate is 0.05-3%;
in the embodiment of the application, an acidity regulator and calcium salt are uniformly mixed and dissolved in deionized water with the weight of 8-15% of the preset preparation weight to obtain a calcium salt solution; specifically, the following method may be employed:
under normal temperature, uniformly mixing calcium salt accounting for 0.01-0.2% of the preset preparation weight with a proper amount of citric acid, adding into deionized water accounting for 10% of the preset preparation weight, and stirring until the calcium salt is completely dissolved to prepare a calcium acid solution.
In the embodiment of the application, the gum base and the calcium salt solution are uniformly mixed at 65-75 ℃, a flavoring agent is added, and deionized water with the temperature higher than 65 ℃ is used for supplementing the weight of the solution to a preset preparation weight to obtain a composite solution; specifically, the following method may be employed:
uniformly mixing the gum base and the calcium carbonate solution at 65-75 ℃, adding flavoring agents such as erythritol, fruit and vegetable juice, food spice and the like, and adding deionized water with the temperature higher than 65 ℃ until the total weight of the mixed solution reaches the preset preparation weight to obtain the composite solution.
In the embodiment of the application, the prepared composite solution is sieved by a 60-mesh sieve at 65-75 ℃, then the composite solution is put under the condition of 10-15MPa for homogenization treatment for 5-8min, and then under the condition of 20-25MPa for homogenization treatment for 5-10 min; and filling the homogenized mixed solution.
Specifically, the filled composite solution is pasteurized, the sterilization temperature can be set to be 85-95 ℃, the sterilization time is 15-25min, and then the gel composite can be obtained after cooling to the room temperature.
In a specific example of the present application, a gum base is prepared by mixing xanthan gum, konjac gum, locust bean gum, gellan gum, sodium alginate and a dispersing agent, and a gel compound is prepared by using the gum base, wherein the preparation conditions include, but are not limited to, the raw material ratios and the preparation conditions in the following examples;
example 1:
mixing 0.01% of xanthan gum, 0.02% of sodium alginate, 0.02% of gellan gum, 0.01% of locust bean gum, 0.02% of konjac gum and 3% of resistant dextrin, adding 45% of deionized water of the preset weight, stirring uniformly at the rotating speed of 1450rpm, heating to the temperature higher than 90 ℃ until the mixture is completely dissolved, and preparing the gum base of the gel complex.
Mixing 0.01 wt% of calcium citrate with a proper amount of citric acid, adding deionized water accounting for 10 wt% of the preset preparation weight, and stirring until the calcium citrate is completely dissolved to prepare a calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve; then placing the solution under 10MPa, homogenizing for 7min, placing under 23MPa, homogenizing for 8min, and filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; gel complex a was obtained.
Example 2:
mixing 0.2% of xanthan gum, 0.1% of sodium alginate, 0.1% of gellan gum, 0.1% of locust bean gum, 0.1% of konjac glucomannan and 5% of resistant dextrin in percentage by weight, adding 45% of deionized water in the preset weight, stirring uniformly at the rotating speed of 2950rpm, and heating to the temperature higher than 90 ℃ until the mixture is completely dissolved to prepare the gum base of the gel complex.
Mixing 0.2 percent by weight of calcium gluconate and a proper amount of citric acid, adding deionized water accounting for 10 percent of the preset preparation weight, and stirring until the calcium gluconate and the citric acid are completely dissolved to prepare a calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve; then placing the solution under 15MPa for homogenizing treatment for 5min, then placing under 20MPa for homogenizing treatment for 5min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; gel complex B was obtained.
Example 3:
mixing 0.14% of xanthan gum, 0.04% of sodium alginate, 0.04% of gellan gum, 0.04% of locust bean gum, 0.05% of konjac gum and 3.5% of resistant dextrin by weight percentage, adding 45% of deionized water of the preset preparation weight, stirring uniformly at the rotating speed of 2050rpm, and heating to the temperature higher than 90 ℃ until the mixture is completely dissolved to prepare the gum base of the gel complex.
Mixing 0.1 wt% of calcium lactate and a proper amount of citric acid, adding deionized water accounting for 10 wt% of the preset preparation weight, and stirring until the calcium lactate and the citric acid are completely dissolved to prepare a calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve; then placing the solution under 12MPa, homogenizing for 8min, placing under 25MPa, homogenizing for 10min, and packaging; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; gel complex C was obtained.
In the embodiment of the application, after multiple experiments, when any one of the raw materials including xanthan gum, konjac glucomannan and sodium alginate is absent in the raw materials for preparing the gel compound, or the weight percentage of the raw materials is beyond the range defined in the application, the gel compound prepared in the application cannot be obtained; specifically, the following comparative examples are illustrated:
comparative example 1:
mixing 0.01 wt% of xanthan gum, 0.01 wt% of sodium alginate and 3 wt% of resistant dextrin, adding 45 wt% of deionized water according to the preset preparation weight, stirring uniformly at the rotating speed of 2050rpm, and heating to the temperature higher than 90 ℃ until the mixture is completely dissolved to prepare the gum base of the gel complex.
And adding the citric acid into deionized water with the weight of 10% of the preset preparation weight, and stirring until the citric acid is completely dissolved to prepare an acid solution.
Mixing the gum base with the acid solution, stirring uniformly, and gradually adding the seasoning; and then deionized water with the temperature higher than 65 ℃ is used for supplementing the weight of the solution to the preset preparation weight, so as to obtain the composite solution.
Sieving the prepared mixed solution with a 60-mesh sieve, then placing the solution under the condition of 10MPa, homogenizing for 7min, then placing under the condition of 23MPa, homogenizing for 8min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; to obtain a complex a.
Comparative example 2:
mixing 0.01 wt% of xanthan gum, 0.01 wt% of konjac gum and 3 wt% of resistant dextrin, adding 45 wt% of deionized water, stirring at 2050rpm, and heating to a temperature higher than 90 deg.C until the mixture is completely dissolved to obtain the gel base of the gel complex.
Mixing 0.1 wt% of calcium gluconate and a proper amount of citric acid, adding deionized water accounting for 10 wt% of the preset preparation weight, and stirring until the calcium gluconate and the citric acid are completely dissolved to prepare a calcium carbonate solution;
mixing the gum base and the calcium carbonate solution, stirring uniformly, and gradually adding seasonings; and then deionized water with the temperature higher than 65 ℃ is used for supplementing the weight of the solution to the preset preparation weight, so as to obtain the composite solution.
Sieving the prepared mixed solution with a 60-mesh sieve, then placing the solution under the condition of 10MPa, homogenizing for 7min, then placing under the condition of 23MPa, homogenizing for 8min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; to obtain a complex b.
Comparative example 3:
mixing 0.3 percent of xanthan gum, 0.2 percent of sodium alginate, 0.2 percent of gellan gum, 0.2 percent of locust bean gum, 0.2 percent of konjac glucomannan and 3 percent of resistant dextrin in percentage by weight, adding 45 percent of deionized water in the preset weight, stirring uniformly at the rotating speed of 1450rpm, heating to the temperature higher than 90 ℃ until the mixture is completely dissolved, and preparing the gum base of the gel complex.
Mixing 0.3 percent by weight of calcium gluconate and a proper amount of citric acid, adding deionized water accounting for 10 percent of the preset preparation weight, and stirring until the deionized water is completely dissolved to prepare a calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve, then placing the solution under the condition of 10MPa, homogenizing for 7min, then placing under the condition of 23MPa, homogenizing for 8min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; to obtain a complex c.
In summary, comparative examples 1 to 3 are all examples in which at least one raw material is absent or present in a weight percentage significantly higher than the predetermined amount added when preparing the gum base; thereby making the properties of the composite unsatisfactory for manufacturing.
Comparative example 4:
mixing 0.1% of xanthan gum, 0.05% of sodium alginate, 0.05% of gellan gum, 0.05% of konjac glucomannan and 4.5% of resistant dextrin by weight percentage, adding 45% of deionized water of the preset preparation weight, stirring uniformly at the rotating speed of 1450rpm, heating to the temperature higher than 90 ℃ until the mixture is completely dissolved, and preparing the gum base of the gel complex.
Mixing 0.009 wt% of calcium gluconate with proper amount of citric acid, adding 10 wt% of deionized water, and stirring to dissolve completely to obtain calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve, then placing the solution under the condition of 10MPa, homogenizing for 7min, then placing under the condition of 23MPa, homogenizing for 8min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; to obtain a complex d.
Comparative example 5:
mixing 0.1% of xanthan gum, 0.05% of sodium alginate, 0.05% of gellan gum, 0.05% of konjac glucomannan and 4.5% of resistant dextrin by weight percentage, adding 45% of deionized water of the preset preparation weight, stirring uniformly at the rotating speed of 1450rpm, heating to the temperature higher than 90 ℃ until the mixture is completely dissolved, and preparing the gum base of the gel complex.
Mixing 0.25 wt% of calcium gluconate and a proper amount of citric acid, adding deionized water accounting for 10 wt% of the preset preparation weight, and stirring until the calcium gluconate and the citric acid are completely dissolved to prepare a calcium carbonate solution.
Mixing the gum base and the calcium carbonate solution, stirring uniformly, and adding seasonings; supplementing deionized water with the temperature higher than 65 ℃ until the weight of the solution reaches the preset preparation weight to obtain a composite solution;
sieving the prepared mixed solution with a 60-mesh sieve, then placing the solution under the condition of 10MPa, homogenizing for 7min, then placing under the condition of 23MPa, homogenizing for 8min, and then filling; performing pasteurization, wherein the sterilization temperature is set to 90 ℃, and the sterilization time is 20 min; cooling to room temperature; to obtain a complex e.
In summary, the complexes in comparative examples 4 and 5: when the addition amount of each raw material for preparing the gum base is in the range of the preset addition amount, if the amount of the added calcium salt is less than or greater than the preset addition amount, the characteristics of the obtained compound can not meet the preparation requirement.
Correspondingly, in the process of preparing the gel composite, if the addition amount of at least one raw material in various preparation raw materials is less than or greater than the preset addition amount of the raw material, the characteristics of the obtained composite cannot meet the preparation requirement of the gel composite.
The gel composite obtained in example 3 and the composite obtained in comparative example 3 were tested for their morphology and their strength scooping characteristics;
FIGS. 1a-1b, which are graphs showing the strength test and scoop test experiments for gel composite C prepared in example 3 above;
as is clear from the drawings, the gel composite prepared by the preparation method of this example has moderate hardness, can be easily scooped into a sheet shape, and has good scooping characteristics.
FIGS. 2a-2b, which are graphs showing the strength test and scoop test of the composite b of comparative example 2;
as is clear from the drawing, the compound prepared by the preparation method of this comparative example failed to form a semi-solid gel and was not suitable for swallowing training;
FIGS. 3a-3b, which are graphs showing the strength test and scoop test of the composite c of comparative example 3;
as is clear from the drawing, the gel composite obtained by the preparation method of this example is hard and is not scoopable into a sheet shape and is shaped like a jelly.
In the embodiment of the application, a texture analyzer can be used for detecting the performance of the prepared gel composite;
specifically, the hardness, adhesion and cohesion of the composites of examples 1 to 3 and comparative example 3 described above can be measured using a TA-XTplusC texture analyzer manufactured by Stable Micro Systems, using a resin plunger having a diameter of 20mm and a height of 8mm, set at a compression rate of 10mm/s and compressed 2 times with a gap of 5 mm.
The hardness of the composite is the maximum peak of the hardness curve of the composite when the composite is compressed for the first time, and the maximum peak represents the hardness of the composite as shown in fig. 4.
The viscosity of the composite is the negative product of the curve from the point where the first compression curve reaches zero to the beginning of the second compression curve when the composite is compressed, and in particular, as shown in FIG. 5, it reflects the work consumed by the probe due to the sticking action of the test sample.
The cohesion of the composite, which represents the relative resistance to the second compression exhibited by the test specimen after the first compression set, is represented on the curve by the ratio of the positive work performed by the two compressions, i.e., the ratio of the area between 4 and 6 and the area between 1 and 3 on the y-axis in fig. 6, as shown in fig. 6.
In the examples of the present application, as shown in fig. 7, the results of measuring the hardness, adhesion, and cohesion of the gel composites A, B and C prepared in examples 1 to 3;
wherein, in fig. 7, open circles represent graphs of the measurement results of the gel composite a in example 1;
the open squares represent the graph of the measurement results of gel composite B in example 2;
the solid squares represent the graph of the measurement results of gel composite C in example 3;
specifically, the measured data are shown in table 1;
table 1:
| examples | Hardness (N/m2) | Adhesion (J/m3) | |
| 1 | 2669 | 18.49 | 0.370 |
| 2 | 9883 | 23.63 | 0.366 |
| 3 | 5498 | 2.28 | 0.402 |
And (4) conclusion: as can be seen from the above test results, the gel composite C obtained by the experiment in example 3 has good hardness and adhesiveness; the cohesive properties of gel composites A, B and C in examples 1-3 were less different.
In the examples of the present application, since the composites prepared in comparative examples 1 and 2 could not form a uniform semi-solid gel, they could not be applied to a texture analyzer for tests such as hardness; therefore, only comparative examples 3 to 5 were tested here;
specifically, the measured data are shown in table 2;
table 2:
| comparative examples | Hardness (N/m2) | Adhesion (J/m3) | |
| 3 | 16018 | 25.33 | 0.396 |
| 4 | 2154 | 0.53 | 0.487 |
| 5 | 12599 | 58.25 | 0.283 |
It can be seen from table 2 that the composite c prepared in comparative example 3 has high hardness and adhesion.
In the examples of the present application, the properties of the composites prepared in comparative example 3 and examples 1 to 3 were compared, and the results are shown in FIG. 8,
wherein, in fig. 8, the tetrafoil shape represents a graph of the measurement result of the gel composite a in example 1;
the open circles represent graphs of the results of measurement of gel composite B in example 2;
the solid squares represent the graph of the measurement results of gel composite C in example 3;
the open squares represent graphs of the measurement results of the compound c in comparative example 3;
the solid diamonds represent the graph of the measurement results of the composite d in comparative example 4;
the solid circles represent graphs of the results of the measurement of the composite e in comparative example 5;
specifically, the comparative data are shown in table 3;
table 3:
| example one another | Hardness (N/m2) | Adhesion (J/m3) | Cohesion property |
| Example 1 | 2669 | 18.49 | 0.370 |
| Example 2 | 9883 | 23.63 | 0.366 |
| Example 3 | 5498 | 2.28 | 0.402 |
| Comparative example 3 | 16018 | 25.33 | 0.396 |
| Comparative example 4 | 2154 | 0.53 | 0.487 |
| Comparative example 5 | 12599 | 58.25 | 0.283 |
And (4) conclusion: as can be seen from comparison of the properties of the gel composites prepared in examples 1 to 3, the composites c prepared in comparative examples 3 and 5 have higher hardness and adhesion than the gel composites prepared in examples 1 to 3; the compound d of comparative example 4 had lower hardness and lower adhesiveness than the gel compounds of examples 1 to 3.
In the examples of the present application, sensory evaluation of the product characteristics of the composites of examples 1 to 3 and comparative examples 1 to 3 described above was also carried out. Specifically, in the present application, 30 persons were invited to perform sensory evaluation of the products in the above examples, and the evaluation results are shown in table 4:
table 4:
wherein, the evaluation grade, 0 represents that the performance of the compound belongs to the standard and meets the preparation requirement;
+1, +2. + n indicates that the degree of the composite performance is increased on the basis of the standard, wherein the larger n indicates that the performance deviates from the standard to the greater extent, and the performance of the composite indicated by + n meets the preparation requirement;
-1, -2,. and-m indicate that the performance of the composite is reduced on the basis of the standard, wherein the larger m indicates that the performance deviates from the standard to the greater extent, and the performance of the composite indicated by-m does not meet the preparation requirement.
As can be seen from Table 4, the gel composition C prepared in example 3 performed best, and the compositions a, b and C prepared in comparative examples 1-3 did not perform as well.
Compare traditional swallowing training food, this application adopts xanthan gum and compound colloid synergy of konjaku gum to improve the cohesiveness of colloid and sodium alginate, gellan gum and calcium salt formation ionic gel system of gelatinizing, makes the gel complex adhesive force that obtains lower, the cohesiveness is higher, the hardness is softer, the dehydration is less, ladles out into the slice easily, does not need to chew and can directly swallow, and has stronger high temperature resistant acid resistance, accords with the requirement to swallowing training food among the dysphagia diet nutrition management.
The above disclosure is only one preferred embodiment of the present application, and certainly does not limit the scope of the present application, which is therefore intended to cover all modifications and equivalents of the claims.
Claims (10)
1. A gel composite comprising the following raw materials: xanthan gum, konjac glucomannan, gellan gum, sodium alginate, calcium salt and deionized water;
wherein the weight percentages of the raw materials are respectively as follows: 0.01-0.2% of xanthan gum, 0.01-0.1% of konjac glucomannan, 0.01-0.1% of gellan gum, 0.01-0.1% of sodium alginate, 0.01-0.2% of calcium salt and 91-98% of deionized water.
2. The gel composite of claim 1, further comprising locust bean gum in an amount of 0.01 to 0.1% by weight.
3. The gel composite of claim 1, wherein the xanthan gum is used as a starting material to produce an aqueous xanthan gum solution having a viscosity of 140 mPa-s to 4200 mPa-s at a first predetermined shear rate at a first predetermined concentration.
4. The gel complex of claim 1, wherein sodium alginate comprises β -D-mannuronic acid and α -L-guluronic acid;
the ratio of the beta-D-mannuronic acid to the alpha-L-guluronic acid is 0.51-2.11;
and preparing a sodium alginate aqueous solution by taking the sodium alginate as a raw material, wherein the viscosity of the sodium alginate aqueous solution is less than or equal to 200mPa & s at a second preset shear rate when the concentration of the sodium alginate aqueous solution is a second preset concentration.
5. The gel composite of claim 1, wherein the gellan gum is used as a raw material to prepare a gellan gum aqueous solution, and the gel strength of the gellan gum aqueous solution is greater than or equal to 900g/cm at a third preset concentration2；
When the concentration of the gellan gum aqueous solution is a third preset concentration, the light transmittance of the gellan gum aqueous solution is more than or equal to 80%.
6. The gel composite of claim 1, wherein the calcium salt comprises at least one of calcium citrate, calcium carbonate, calcium sulfate, calcium gluconate, calcium acetate, and calcium lactate.
7. The gel composite of any one of claims 1-5, further comprising an acidity regulator, a flavoring agent, and a dispersing agent;
the weight percentage of the acidity regulator and the flavoring agent is 3-10%;
the weight percentage of the dispersant is 1-15%.
8. The gel composite of claim 7, wherein the acidity regulator comprises citric acid and sodium citrate;
the flavoring agent comprises at least one of erythritol, xylitol, maltitol, sucralose, fruit and vegetable juice, tea extract, food essence and food spice;
the dispersant comprises at least one of maltodextrin, silica, and resistant dextrin.
9. The gel composite of claim 1, wherein the gel composite has a hardness of 2.5 x 10 at a pH between 3 and 63～1.0×104N/m2Adhesion of less than 4X 102J/m3The cohesive property is 0.2 to 0.6.
10. A method of preparing a gel composite comprising the steps of;
s1, uniformly mixing xanthan gum, konjac glucomannan, gellan gum and sodium alginate, and dissolving in deionized water with the weight of 40-60% of the preset preparation weight to obtain a gum base of the gel compound;
s2, uniformly mixing the acidity regulator with calcium salt, and dissolving the mixture in deionized water with the weight of 8-15% of the preset preparation weight to obtain a calcium salt solution;
s3: uniformly mixing the gum base and the calcium carbonate solution at 65-75 ℃, adding a flavoring agent, and supplementing the weight of the solution to a preset weight by deionized water with the temperature higher than 65 ℃ to obtain a composite solution;
s4: and (3) sieving the composite solution, homogenizing, sterilizing and cooling to obtain the gel composite.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142940A (en) * | 2018-02-05 | 2018-06-12 | 中山大学附属第三医院（中山大学肝脏病医院） | A kind of rush swallows film and preparation method thereof |
| CN111148438A (en) * | 2017-09-20 | 2020-05-12 | 健康老龄化研究集团有限责任公司缩写为H.A.R.G.有限责任公司 | Food composition for preparing a product for dysphagia subjects and use thereof in an automatic dispensing machine |
| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111148438A (en) * | 2017-09-20 | 2020-05-12 | 健康老龄化研究集团有限责任公司缩写为H.A.R.G.有限责任公司 | Food composition for preparing a product for dysphagia subjects and use thereof in an automatic dispensing machine |
| CN108142940A (en) * | 2018-02-05 | 2018-06-12 | 中山大学附属第三医院（中山大学肝脏病医院） | A kind of rush swallows film and preparation method thereof |
| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
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