CN114847471A - 适用于吞咽障碍人士的食物凝固粉及生产软餐食物的方法 - Google Patents
适用于吞咽障碍人士的食物凝固粉及生产软餐食物的方法 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域，具体公开了一种适用于吞咽障碍人士的食物凝固粉，所述食物凝固粉包括如下各原料：羟丙基磷酸双淀粉、鹿角菜胶、凝结多糖、氧化淀粉、黄原胶。本发明还公开了食物凝固粉的生产方法。所述食物凝固粉可混和添加在水、肉类、鱼类、蔬果类、果汁、牛奶、汤、荳蓉等各类食品中，食物糊经过搅拌后加热倒进原食材型状的模具，再保存于负18℃度冰冻固定形态及储存，加热后适用于吞咽障碍患者食用，可减少患者误吸的危险及不必要的插胃管，保证食物营养、水分的摄入，有助患者吞咽功能的恢复。
Description
技术领域
本发明属于食物增稠粉技术领域，具体涉及一种适用于吞咽障碍人士的食物凝固粉，以及使用该食物凝固粉生产软餐食物的方法。
背景技术
现有技术，吞咽障碍是指由于下颌、双唇、舌、软腭、咽喉、食管括约肌或食管功能受损导致进食困难，不能安全有效的将食物由口送到胃中，以取得足够的营养和水分。吞咽障碍的特点是饮水呛咳、吞咽困难，若得不到科学的饮食护理，可导致营养不良和吸入性肺炎等临床并发症，严重者可因窒息而危及生命。据报导，30~55%的吞咽障碍患者有脱水和营养不良的风险，从而导致生活品质下降，增加医疗成本、心理问题、住院次数和时间。因此，合理选择食物形态，以补充足够的营养和水分，增加机体的抵抗力，对疾病的康复有着重要的意义。其中，添加食物凝固粉可改变水和食物的形态，有效地减少吸入性肺炎、误咽的发生，提高患者的生活质量，减轻家庭的经济负担。
然而，目前市场上已有的食物凝固粉多以淀粉和麦芽糊精复配，此类产品口感较差且必须添加到温度较高的饮品，这大大影响了产品的使用范围及方便性，影响了相关产业的发展。因此有必要研发一种口感好、使用方便及可广泛使用的适用于吞咽障碍人士的食物凝固粉。
发明内容
本发明的目的在于克服现有技术的不足，提供一种具有天然食物风味、可低温和高温保存，并可以再次加热食用而适用于吞咽障碍人士的食物凝固粉，所述食物凝固粉可添加在各类的食物当中，包括但不限于饮料，肉类，蔬菜类，汤等各类冷热饮品/食品中。
为了解决上述技术问题，本发明采用如下方案实现：
适用于吞咽障碍人士的食物凝固粉，所述食物凝固粉按重量百分比包括以下原料：羟丙基磷酸双淀粉50~70%、鹿角菜胶1~3%、凝结多糖25~40%、氧化淀粉1~5%以及黄原胶1~5%。
目前已有的食物凝固粉大多以淀粉和麦芽糊精进行复配，口感较差，产品质量稳定性较低，不适宜冷冻保存,再次加热便会水化。且混合后直接加热温度必须达到淀粉糊化温度，容易造成烧糊，加热温度不一致等状况，混合温度低于淀粉的糊化温度时达不到凝固效果。本发明中，以羟丙基磷酸双淀粉代替了普通的淀粉，特定添加凝结多糖，采用羟丙基磷酸双淀粉和凝结多糖，通过蒸汽的保持了产品的稳定性和风味，再者，本发明优化了制作软餐的灭菌技术和热不可逆技术，可低温保存后，再次加热依然能够保持同样口感及柔软程度。
由于本发明的目的之一在于凝固，因此，基于本领域的现有技术可以添加一些增稠的物质，如添加口感较好的黄原胶，鹿角菜胶和氧化淀粉，用于加强食物的结构稳定性和强化热不可逆的柔软程度。
由于本发明所制备的食物凝固粉所含的成分众多，各原料组成了一个极其复杂的食品体系，它们之间容易相互影响，某一原料组分的细微变化都能极大的影响最终结果，因此，发明人根据每种原料的特点进行了大量的跟踪试验，对不同配比进行了测试，选择出合适的用量区间。
进一步优选的，所述食物凝固粉按重量百分比包括以下原料：羟丙基磷酸双淀粉68%，鹿角菜胶1.5%，凝结多糖25%，氧化淀粉2.75%以及黄原胶2.75%。
本发明的另外一个目的是通过使用上述食物凝固粉来制作适用于吞咽障碍人士的软体食物，可使这些软体食物在保存或重复加热的过程中不会出现固液分层，以保持软体食物原有形状及口感。
为此，本发明还公开了一种使用上述食物凝固粉的生产软餐食物的方法，包括以下制备步骤：
S1.将黄原胶、鹿角菜胶及凝结多糖混合后进行粉碎，制得胶体粉末；
S2.将步骤S1制得的胶体粉末、羟丙基磷酸双淀粉及氧化淀粉混合均匀，制得备用粉；
S3.将S2混合成的备用粉预先溶解并搅拌形成凝固基本溶液；
S4.按照重量百分比50:50称取步骤S3的凝固基本溶液以及食材，将食材加入至凝固基本溶液中并加速搅拌，制得软餐浆；
S5.将S4制得的软餐浆倒入食品模具中获得半成品；
S6.将S5制得的半成品放进蒸炉中加热制得软餐食物。
进一步的，所述蒸炉的加热温度为85~105℃，并使食物的核心温度升至80℃。
与现有技术相比，与现有技术相比，本发明具有如下有益效果：本发明适用于吞咽障碍人士的食物凝固粉以羟丙基磷酸双淀粉代替常用的普通淀粉，具有较好的稳定性和不影响食物的味道。食物凝固粉可添加在水、饮料，肉类，蔬菜类、果汁、牛奶、汤等各种饮品/食品中，提供一种具有天然食物风味、可低温保存，并可以再次加热食用而适用于吞咽障碍人士的食物凝固粉，可减少患者误吸的危险及不必要的插胃管，保证水分的摄入，有助于患者吞咽功能的恢复。
具体实施方式
为了使本发明要解决的技术问题、技术方案及有益效果更加清楚明白，以下对本发明进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
本发明的食物凝固粉按重量百分比包括以下原料：羟丙基磷酸双淀粉50~70%、鹿角菜胶1~3%、凝结多糖25~40%、氧化淀粉1~5%以及黄原胶1~5%。其中羟丙基磷酸双淀粉又名羟丙基二淀粉磷酸酯，是一种食品添加剂，易溶于水，一般用于制作食物中作为增稠剂使用。其膨润力、透明度仍显著高于原淀粉。糊液对温度、酸度和剪切力的稳定性高。而凝结多糖是水不溶性葡聚糖。将其水分散液(2%以上)加热到80℃以上(80～130℃)几分钟，即形成一种热不可逆的高强度凝胶，冷却到室温后重新加热也不会溶解。形成的热不可逆凝胶室温下质感较脆硬，加热蒸煮时硬度下降，弹性不会下降，久煮不会溶解或软烂。发明人采用羟丙基磷酸双淀粉与凝结多糖的合适配比，获得的食物凝固粉，将其加入至食物当中，可以保留食物的风味，且可低温保存。最为关键的是，当患者食用前对加入了凝固粉的食物进行重新加热时，现有采用淀粉和麦芽糊精作为凝固剂的食物将会大量析出水分使得整个食物成为糊状，影响食物原有的外形和口感，从而难以引起患者对此类食物的食欲，而本发明在对食物重新加热的过程中，可有效抑制食物中水分的析出，使得加热后的食物依然能够保持原有的形状及口感，有助于提高患者对食物的进食兴趣，在减少患者误吸的危险同时，保证水分的摄入，有助于患者吞咽功能的恢复。
本发明的食物凝固粉优选采用以下重量比例的原料制成：羟丙基磷酸双淀粉68%，鹿角菜胶1.5%，凝结多糖25%，氧化淀粉2.75%以及黄原胶2.75%。
同时针对食物凝固粉不同原料的溶解等特性，本发明还提供了食物凝固粉中各种原料进行混合加工的加工步骤以及采用食物凝固粉制作软餐食物的方法。具体如下：
S1.将黄原胶、鹿角菜胶及凝结多糖按上述比例混合后进行粉碎，制得胶体粉末。这是由于黄原胶、鹿角菜胶及凝结多糖在水分在溶解时分散性较差，通过粉碎混合后所获得的胶体粉末相对幼细，和其他原料混合后能够获得较为均匀的混合物，在溶解时可以达到更好的分散性。
S2.将步骤S1制得的胶体粉末、羟丙基磷酸双淀粉及氧化淀粉混合均匀，制得备用粉；
S3.将S2混合成的备用粉预先溶解并搅拌形成凝固基本溶液；
S4.按照重量百分比50:50称取步骤S3的凝固基本溶液以及食材，将食材加入至凝固基本溶液中并加速搅拌，制得软餐浆；
S5.将S4制得的软餐浆倒入食品模具中获得半成品；
S6.将S5制得的半成品放进蒸炉中加热制得软餐食物，其中蒸炉的加热温度为85~105℃，并使食物的核心温度升至80℃。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.适用于吞咽障碍人士的食物凝固粉，其特征在于，所述食物凝固粉按重量百分比包括以下原料：羟丙基磷酸双淀粉50~70%、鹿角菜胶1~3%、凝结多糖25~40%、氧化淀粉1~5%以及黄原胶1~5%。
2.根据权利要求1所述的适用于吞咽障碍人士的食物凝固粉，其特征在于，所述食物凝固粉按重量百分比包括以下原料：羟丙基磷酸双淀粉68%，鹿角菜胶1.5%，凝结多糖25%，氧化淀粉2.75%以及黄原胶2.75%。
3.使用根据权力要求1或2所述的适用于吞咽障碍人士的食物凝固粉的生产软餐食物的方法，其特征在于，包括以下制备步骤：
S1.将黄原胶、鹿角菜胶及凝结多糖混合后进行粉碎，制得胶体粉末；
S2.将步骤S1制得的胶体粉末、羟丙基磷酸双淀粉及氧化淀粉混合均匀，制得备用粉；
S3.将S2混合成的备用粉预先溶解并搅拌形成凝固基本溶液；
S4.按照重量百分比50:50称取步骤S3的凝固基本溶液以及食材，将食材加入至凝固基本溶液中并加速搅拌，制得软餐浆；
S5.将S4制得的软餐浆倒入食品模具中获得半成品；
S6.将S5制得的半成品放进蒸炉中加热制得软餐食物。
4.根据权利要求3所述使用用于吞咽障碍人士的食物凝固粉的生产软餐食物的方法，其特征在于，所述蒸炉的加热温度为85~105℃，并使食物的核心温度升至80℃。
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