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
- Publication number
- CN114847471A CN114847471A CN202210503177.8A CN202210503177A CN114847471A CN 114847471 A CN114847471 A CN 114847471A CN 202210503177 A CN202210503177 A CN 202210503177A CN 114847471 A CN114847471 A CN 114847471A
- Authority
- CN
- China
- Prior art keywords
- food
- powder
- dysphagia
- soft
- xanthan gum
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 75
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 208000019505 Deglutition disease Diseases 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000012054 meals Nutrition 0.000 title claims description 9
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 15
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 15
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 15
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 12
- 239000000230 xanthan gum Substances 0.000 claims abstract description 12
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 12
- 239000001254 oxidized starch Substances 0.000 claims abstract description 11
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000001879 Curdlan Substances 0.000 claims abstract description 5
- 229920002558 Curdlan Polymers 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 235000019316 curdlan Nutrition 0.000 claims abstract description 5
- 229940078035 curdlan Drugs 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 150000004676 glycans Chemical class 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 238000007711 solidification Methods 0.000 claims description 10
- 230000008023 solidification Effects 0.000 claims description 10
- 239000003637 basic solution Substances 0.000 claims description 9
- 235000021058 soft food Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 238000005345 coagulation Methods 0.000 abstract description 4
- 230000015271 coagulation Effects 0.000 abstract description 4
- 206010003504 Aspiration Diseases 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 238000003780 insertion Methods 0.000 abstract description 2
- 230000037431 insertion Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- 230000009747 swallowing Effects 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 abstract 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 abstract 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 230000037406 food intake Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 230000001112 coagulating effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- 230000002427 irreversible effect Effects 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- 206010035669 Pneumonia aspiration Diseases 0.000 description 2
- 201000009807 aspiration pneumonia Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 1
- 206010003497 Asphyxia Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000000088 lip Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004373 mandible Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 210000001584 soft palate Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000005070 sphincter Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000002105 tongue Anatomy 0.000 description 1
Classifications
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
-
- 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
-
- 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
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5086—Xanthan
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Manufacturing & Machinery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
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℃。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210503177.8A CN114847471A (zh) | 2022-05-10 | 2022-05-10 | 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 |
KR1020220065763A KR20230158374A (ko) | 2022-05-10 | 2022-05-30 | 연하 장애가 있는 사람에게 적합한 음식물 응고 분말 및 연식 음식물 생산 방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210503177.8A CN114847471A (zh) | 2022-05-10 | 2022-05-10 | 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 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114847471A true CN114847471A (zh) | 2022-08-05 |
Family
ID=82637977
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210503177.8A Pending CN114847471A (zh) | 2022-05-10 | 2022-05-10 | 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 |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR20230158374A (zh) |
CN (1) | CN114847471A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105473003A (zh) * | 2013-03-28 | 2016-04-06 | 费森尤斯卡比德国有限公司 | 用于吞咽困难患者的营养的组合物 |
CN105530823A (zh) * | 2013-09-13 | 2016-04-27 | 株式会社大塚制药工场 | 食品组合物 |
CN107495334A (zh) * | 2017-07-17 | 2017-12-22 | 上海交通大学 | 一种用于吞咽困难患者的增稠营养制剂及其制备方法 |
CN109123630A (zh) * | 2018-08-28 | 2019-01-04 | 广州纽健生物科技有限公司 | 具有辅助吞咽功效的营养食品及其制备方法 |
CN112544954A (zh) * | 2020-10-15 | 2021-03-26 | 麦孚营养科技(北京)有限公司 | 一种提高吞咽障碍患者进食安全性的组合物及其制备方法和其应用 |
-
2022
- 2022-05-10 CN CN202210503177.8A patent/CN114847471A/zh active Pending
- 2022-05-30 KR KR1020220065763A patent/KR20230158374A/ko unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105473003A (zh) * | 2013-03-28 | 2016-04-06 | 费森尤斯卡比德国有限公司 | 用于吞咽困难患者的营养的组合物 |
CN105530823A (zh) * | 2013-09-13 | 2016-04-27 | 株式会社大塚制药工场 | 食品组合物 |
CN107495334A (zh) * | 2017-07-17 | 2017-12-22 | 上海交通大学 | 一种用于吞咽困难患者的增稠营养制剂及其制备方法 |
CN109123630A (zh) * | 2018-08-28 | 2019-01-04 | 广州纽健生物科技有限公司 | 具有辅助吞咽功效的营养食品及其制备方法 |
CN112544954A (zh) * | 2020-10-15 | 2021-03-26 | 麦孚营养科技(北京)有限公司 | 一种提高吞咽障碍患者进食安全性的组合物及其制备方法和其应用 |
Non-Patent Citations (1)
Title |
---|
潘道东等: "功能性食品添加剂", vol. 1, 中国轻工业出版社, pages: 179 * |
Also Published As
Publication number | Publication date |
---|---|
KR20230158374A (ko) | 2023-11-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5820386B2 (ja) | 粉末ミックス | |
JP2009278968A (ja) | 液状食品用ゲル化剤及びゲル状食品の製造方法 | |
CN106343365A (zh) | 一种适用于吞咽障碍人群的食物凝固粉及其制作方法 | |
JP3649945B2 (ja) | 栄養粥 | |
CN103340388B (zh) | 一种大虾调味酱的加工方法 | |
CN102415522A (zh) | 具有控制餐后血糖功能的能量缓释可吸果冻及制备方法 | |
CN104543643A (zh) | 一种复合营养果酱的制备方法 | |
TWI823384B (zh) | 一種使用食物凝固粉適用於吞咽障礙人士的成型糊餐配方及其生產成型糊餐的方法 | |
CN114847471A (zh) | 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 | |
JP2001346527A (ja) | 食用増粘・ゲル化組成物 | |
CN106689364A (zh) | 一种含有大豆蛋白的营养保健型冷冻酸奶及其制作方法 | |
WO2000044242A1 (fr) | Denrees alimentaires facilitant l'ingestion et/ou la deglutition et procede de production | |
JP2001178411A (ja) | カルシウム強化食品 | |
CN113647582A (zh) | 芝士鱼丸及其制备方法 | |
JP2909181B2 (ja) | 流動性食品 | |
CN102144744A (zh) | 一种低硬度营养果冻及其制备方法和应用 | |
CN105285959A (zh) | 一种含醋的胶冻型食品 | |
CN112753979A (zh) | 茯苓牛乳果冻及其制作方法 | |
JP2003334027A (ja) | 寒天含有食品 | |
CN110731457A (zh) | 一种辅助吞咽障碍人士进食的增稠凝固粉的生产方法 | |
JP2004344042A (ja) | 常温流通可能なゲル状食品 | |
CN107912728A (zh) | 一种浆水的制作方法 | |
JPH03155768A (ja) | 食物繊維加工食品 | |
CN112471305A (zh) | 一种健脾养胃消食养生茶及其制备方法 | |
KR20230090085A (ko) | 토핑용 도담쌀의 가공 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |