CN117099906A - Food for improving eating happiness of dysphagia people, preparation method and application thereof - Google Patents

Food for improving eating happiness of dysphagia people, preparation method and application thereof Download PDF

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Publication number
CN117099906A
CN117099906A CN202311105814.7A CN202311105814A CN117099906A CN 117099906 A CN117099906 A CN 117099906A CN 202311105814 A CN202311105814 A CN 202311105814A CN 117099906 A CN117099906 A CN 117099906A
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China
Prior art keywords
starch
food
beans
dysphagia
dysphagia people
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钟凤
蔡静
徐立荣
常然然
高田林
马爱国
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Qingdao University
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Qingdao University
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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 invention relates to a food/preparation method for improving eating happiness of dysphagia people and application thereof, belonging to the technical field of food, and comprising the following steps: s1, soaking and boiling; s2, pulping and filtering; s3, uniformly mixing starch; s4, heating; s5, cooling; s6, storing. The invention has the advantages that: the high-vegetable-protein food suitable for dysphagia people is prepared by taking peanut, soybean, mung bean and corn starch as main raw materials, soaking and boiling, pulping and filtering, uniformly mixing the starch, heating and cooling, is rich in protein, dietary fiber, vitamins and mineral elements, and has the characteristics of low energy, low fat, no cholesterol, sodium salt and the like. Can improve the eating happiness of dysphagia people, and can replace the current beating and needle tube injection eating mode. The burden of the caretaker is reduced, the caretaker's caretaking ability is enhanced, the caretaking confidence of the caretaker is enhanced, the negative emotion level of the caretaker is further reduced, and good care is provided for the patient.

Description

Food for improving eating happiness of dysphagia people, preparation method and application thereof
Technical Field
The invention relates to a food for improving eating happiness of dysphagia people, a preparation method and application thereof, and belongs to the technical field of foods.
Background
Population aging is a major trend of the main population in the world today and is also an important challenge facing mankind. The elderly belongs to one of the special social groups, and the united nations define the elderly as the group of 60 years old and older. Special periods in life include the elderly, who are a disadvantaged group of people due to deterioration of their individual physical functions, especially deterioration of their ability to self-care. The nutritional needs and physiological characteristics of the elderly are changed due to aging, and multiple functions of the body are changed. The most basic dietary function in life and natural decline of physiological functions, including abrasion and aging of teeth, are easy to cause chewing and swallowing dysfunction of the elderly, and further cause a series of problems of poor digestion and absorption. Dysphagia is a series of problems such as psychology, cognition and spirit, so that behaviors are abnormal, swallowing and eating are further caused, ingestion, nutrition absorption and even medicine taking of the old are seriously influenced, and even more serious, food is caused to enter the trachea by mistake, a series of diseases such as aspiration pneumonia or infection are caused, and even life safety is threatened. The senile food is a special food which is prepared by taking natural food as a base, strengthening or reducing certain nutritional ingredients and being prepared or processed by bioengineering, and the most important point is to meet the physiological characteristics of the elderly. Improper diet can cause hazards, mainly including liquid foods and hard solid foods. The existing technology cannot safely and effectively enter the stomach from the mouth to obtain enough nutrients.
Patent application number: CN 110959812a, a method for processing nutritional health food suitable for the elderly with dysphagia), proposes to take small red beans, mung beans, soy protein, skimmed milk powder and oat as main raw materials, and obtain the mixed powder through extrusion puffing and baking and crushing, and has complex process flow and high cost.
Patent application number: CN 109601847a, a food suitable for old people with dysphagia and its preparation method) is prepared by crushing 50-65% of long-shaped rice, 30-45% of polished round-grained rice and 10-25% of glutinous rice, adding appropriate amount of ingredients, pulping and enzymolysis, steaming and gelatinizing, drum drying and other processes to prepare blended powder, and the process is complex, and the patent is added with excessive flavor fruit and vegetable powder ingredients, so that sugar in the formula can be additionally increased, and the powder product has limited buccal and cough-choking prevention effects.
Therefore, in order to enable the old people with dysphagia to obtain enough moisture and nutrient components, the food shape can be reasonably selected, the viscosity of the food is effectively improved, a natural food which has nutritive value and is easy to contain is developed, the occurrence rate of aspiration pneumonia in the feeding process of the old people is effectively reduced, the life quality of the old people is improved, the eating pleasure of the old people is improved, the eating happiness is improved, and meanwhile, the burden is lightened for caregivers.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a processing method of a nutritional health food, which takes high-quality vegetable protein foods such as soybeans, chickpeas and the like and corn starch as main raw materials, obtains physical property improvement and nutritional recombination after heating, boiling and cooling, and has the characteristics of high nutritional density, digestibility and easy absorption.
The invention provides a food for improving eating happiness of dysphagia people, a preparation method and application thereof, and the technical scheme of the invention is as follows:
a method of preparing a food product that promotes eating well-being in dysphagia people, comprising the steps of:
s1, soaking and boiling; s2, pulping and filtering; s3, uniformly mixing starch; s4, heating; s5, cooling; s6, storing.
The step S1 specifically comprises the following steps: selecting beans as raw materials, soaking the selected beans for 5-15h, cooling the water in an underwater pot until the water is boiled for 10-30min, and boiling;
in the step S1, the beans are cooked, and then the beans are pretreated for the subsequent pulping step so as to remove the beany flavor of the beans, improve the taste, and the insoluble dietary fibers in the beans are removed by filtering after the beans are pulped so as to form colloid with the starch in the subsequent step S3; the starch is selected from potato starch, corn starch and wheat starch, and the corn starch is selected as a raw material by comparing the paste viscosity and taste of the potato starch, the corn starch and the wheat starch and combining the containability of the corn starch.
The step S2 specifically comprises the following steps: according to beans: water = 1:3-1:5, mixing beans with water, pulping, filtering with 100-130 mesh sieve, and collecting juice to obtain soybean milk.
The step S3 specifically comprises the following steps: according to beans: cornstarch=10: mixing at a mass ratio of 2-10:3, stirring for 8-12min by a magnetic stirrer at a rotating speed of 180-230rpm, and uniformly mixing to form the soybean milk starch mixture.
The step S4 specifically comprises the following steps: heating the soybean milk starch mixture prepared in the step S3, wherein the heating temperature is 70-90 ℃, and the heating time is 8-20min until the soybean milk starch mixture is boiled into thick paste liquid, and then turning off the fire, and pouring the thick paste liquid into a container.
The step S5 specifically comprises the following steps: the thick paste liquid poured into the container was cooled to room temperature.
The beans are one or a mixture of more of peanut, soybean, black bean or chickpea according to any proportion.
A food for improving eating happiness of dysphagia people is prepared from a food containing food by a preparation method of the food for improving eating happiness of dysphagia people.
Use of a food product for improving eating well-being in dysphagia people.
The invention has the advantages that:
(1) The product is a contained food, can promote eating happiness of dysphagia people, and can replace the existing beating and needle tube injection eating mode. The burden of the caretaker is reduced, the caretaker's caretaking ability is enhanced, the caretaking confidence of the caretaker is enhanced, the negative emotion level of the caretaker is further reduced, and good care is provided for the patient.
(2) The beans are cooked and pulped, so that the beany flavor of the beans is reduced, the taste is improved, insoluble dietary fibers in the beans are removed by filtering after the beans are pulped, and colloid is formed with corn starch more easily. Corn starch is a natural food forming colloid, not a natural additive, and has better colloid forming property, better taste and finer fineness compared with other potato starch and wheat starch, and beans are selected because the old lacks high vegetable protein food.
(3) Solves the choking and cough problem of eating staff, and effectively reduces the occurrence rate of aspiration pneumonia of the elderly in the eating process.
(4) The product has high protein composition, and the senile food is in accordance with the nutrition of the elderly, namely enough protein, dietary fiber, vitamins and mineral elements, low calorie, low fat, low sugar and low sodium salt. Peanut, soybean, mung bean and the like are food raw materials with high quality protein, high dietary fiber and low fat, and contain abundant vitamins, mineral elements and functional active ingredients, thus being ideal raw materials for developing senile foods.
(5) The product of the invention has the protein content of 18-28g/100g, the dietary fiber content of 4-11g/100g, the vitamin A content of 2.3-14 mu gRAE/100g, the vitamin E (T) content of 9.7-15mg/100g, the mineral element calcium content of 35-177mg/100g, the phosphorus content of 255-390mg/100g, the potassium content of 454-1158mg/100g, the magnesium content of 138-188mg/100g, the iron content of 3-7.3mg/100g, the zinc content of 1.28-3.24mg/100g, the selenium content of 0.11-5.38 mu g/100g, the energy of 1400-2000KJ, the fat content of 3-34g/100g and the cholesterol (without containing), and the proportion is better, thereby being suitable for the nutrition requirements of the aged.
(6) Solves the pain and difficulty in the dietary nutrition service of the pension institution, and improves the capability and level of the dietary nutrition service.
The invention provides a nutritional health food suitable for old people with dysphagia, in particular to a high-vegetable protein food suitable for people with dysphagia, which is prepared by taking peanut, soybean, mung bean and corn starch as main raw materials, soaking, boiling, pulping, filtering, uniformly mixing starch, heating and cooling, is rich in protein, dietary fiber, vitamins and mineral elements, and has the characteristics of low energy, low fat, no cholesterol, sodium salt and the like.
Drawings
FIG. 1 is a diagram of the types of senior foods of the present invention that are intended to be purchased by middle-aged people.
Fig. 2 is a kind diagram of a food for elderly people like it.
Detailed Description
The invention will be further described with reference to specific embodiments, and advantages and features of the invention will become apparent from the description. These examples are merely exemplary and do not limit the scope of the invention in any way. It will be understood by those skilled in the art that various changes and substitutions of details and forms of the technical solution of the present invention may be made without departing from the spirit and scope of the present invention, but these changes and substitutions fall within the scope of the present invention.
Before the technical scheme of the invention is developed, the food requirements of the aged and dysphagia people and the commercial products are researched, and the products on the market at present cannot meet the requirements of the people. And the nutritional status of the aged is evaluated, and the aged is found to lack protein in daily diet.
(1) Food nutrition for the elderly
The nutrition of the elderly food is most concerned with supplementing vitamins, being rich in high-quality proteins, supplementing minerals and being sugar-free, wherein the elderly are most concerned with being rich in high-quality proteins, the proportion is 25.3%, and the middle-aged are most concerned with supplementing vitamins, the proportion is 24.8%. In the aspect of other foods, nutrition balance is most concerned by middle-aged people, the proportion is 23%, and the food is sanitary, safe and easy to digest and absorb; the easy digestion and absorption are most concerned by the elderly, the proportion is 21.7%, the health and safety are realized, the price is proper, the contrast is particularly outstanding in the aspect of proper price, the proportion of middle-aged people is only 15.9%, and the proportion of the elderly is up to 21.0%. The food nutrition details of the elderly are shown in table 1.
Table 1:
the elderly food which is prone to purchase by middle-aged people comprises solid and powder with the highest proportion of about 47.0%, thick paste and liquid. The most popular food for the elderly is thick paste, about 45.0%, and solid, powder and liquid. The specific case is shown in fig. 1 and 2 below.
Dietary nutrient intake was calculated analytically based on dietary food intake for 24 hours for 3 consecutive days, with reference to the food composition table. The elderly with dietary protein intake reaching recommended intake amount accounts for 23.8%, and the elderly with dietary fiber deficiency recommended intake amount is 98%, specifically shown in table 2, and table 2 shows the energy and macro nutrient intake condition (/ d) of the elderly.
Table 2:
the investigation of dietary protein intake of the elderly is insufficient, protein sources are unreasonable, and beans, bean products, milk and egg sources are low in protein. The dietary analysis results of 793 old people aged 60 years and older in Zhejiang province show that the protein energy supply ratio of the old people in the city is 14%, wherein the grain protein accounts for 31.5%, the animal protein accounts for 37.5%, the protein source is unreasonable, and the old people are indicated to have less animal-derived protein source. Studies have indicated that the elderly with normal nutritional status (normal weight) may also have insufficient protein intake.
The old people products on the market are investigated, and the 219 products are 69 kinds of prepared milk powder, which are from brands such as yapei, nest, illite, mongolian cow, junle Bao, flying crane, wandashan, red star and the like; liquid beverage type 27 including milk, soybean milk products; 87 kinds of cakes, including cakes, biscuits and other products; sesame paste and other 36 kinds of products including sesame paste, lotus root starch, nut powder, etc.
The present investigation performed systematic analysis of 219 pre-packaged senile foods collected. The product types are distributed as follows: 69 kinds of milk powder (31.4%) were prepared. 27 kinds of liquid beverages (12.3%), 87 kinds of cakes (39.5%) and 36 kinds of sesame paste (16.4%). Through the research, the market in China still lacks pre-packaged food for the old with lowered chewing and swallowing functions. In our country, pre-packaged foods that are adapted to the extent of decreased chewing and swallowing by elderly people by improving food traits are still blank.
Example 1: a method of preparing a food product for enhancing eating well-being in dysphagia people, comprising the steps of:
soaking and boiling: after 150g of soybeans are soaked for 5.5 hours, the soybeans are boiled in a cold water pot until the water is boiled for 10 minutes.
Pulping and filtering: according to the soybean: water = 1:5, mixing the soybeans with 750g of water, pulping, and filtering with a 120-mesh filter screen to obtain the soybean milk.
Screening of starch varieties: potato starch, corn starch, and wheat starch are common and higher yields of starch are also possible. The viscosity of starch depends on the degree of polymerization of its amylose. Compared with the paste viscosity experiments of potato starch, corn starch and wheat starch, the potato starch has the advantages that the content of potato amylopectin is more than 79%, the peak value of potato starch is 2988BU on average, the paste viscosity peak value of potato starch is higher than that of corn starch (589 BU) and wheat starch (298 BU), and three common starches and soybeans are used as products for screening starch varieties. The sensory evaluation results of the prepared products are shown in Table 3.
Table 3:
according to experimental mouthfeel analysis, samples prepared from corn starch have a better mouthfeel than samples prepared from potato and wheat starch, and the overall acceptance score is higher, and the corn starch samples can be subsumed, so that the corn starch is selected for later study.
Mixing starch evenly: according to the soybean: cornstarch=10: 3, weighing 45g of corn starch, mixing the weighed starch with soybean paste, stirring for 10min at a rotating speed of 180rpm by using a magnetic stirrer, and uniformly mixing to form soybean starch mixed solution.
Heating: heating the uniformly mixed soybean starch mixture (70-90deg.C) for 8-20min until the mixture is decocted to thick paste, turning off fire, and rapidly pouring into a container.
And (3) cooling: the product was cooled to room for weighing.
And (3) preserving: packaging the product into a packaging box for preservation.
And (3) nutritional ingredient analysis: see table 4.
Table 4:
sensory evaluation: see table 5.
Table 5:
the soybean 1 (raw soybean: water=1:3 ratio pulping) has the advantages of lowest sensory score, lowest taste, elasticity, chewiness and fineness, heavy beany flavor and poor palatability. The smell, state and elasticity of the product prepared from the soybean 2 (raw soybean: water=1:5 ratio pulping) are obviously improved compared with the soybean 1, the palatability is improved, the granular sensation is weakened, but the beany flavor still exists, and the beany flavor is considered to be the cause of the raw soybean.
Therefore, soybean 3 (cooked soybean is pulped in a ratio of water to 1:5) is prepared by further optimizing the scheme, and the cooked soybean is pulped, so that the prepared product has the highest score of each sense, obviously weakened beany flavor and highest consumer acceptance.
The preparation process of the soybean 3 is finally selected by optimizing the ratio of the soybean to the water and whether the soybean is cooked or not through the texture and sensory evaluation of the finished product.
Texture measurement: see table 6.
Table 6:
the hardness of the product prepared from the soybean 1 (raw soybean: water=1:3 ratio pulping) is too high, the hardness of the product prepared from the soybean 2 (raw soybean: water=1:5 ratio pulping) and the hardness of the product prepared from the soybean 3 (cooked soybean: water=1:5 ratio pulping) are moderate, the shape is good, the product is well separated from a glass grinding tool after being cooled to room temperature, and the product is formed.
Example 2:
a method of preparing a food product for enhancing eating well-being in dysphagia people, comprising the steps of:
soaking and boiling: 300g of peanut is soaked for 5.5 hours, and is boiled in a cold water pot until the peanut kernels are cooked after the water is boiled for 10 minutes.
Pulping and filtering: according to the peanut: water = 1:3, adding 900g of water, pulping, filtering with 120 mesh filter screen, removing residues, and collecting peanut pulp.
Mixing starch evenly: according to the peanut: starch=10: 3, weighing 90g of corn starch, mixing the weighed starch with peanut pulp, stirring for 10min at 200rpm by using a magnetic stirrer, and uniformly mixing to form peanut pulp starch mixed solution.
Heating: heating the uniformly mixed peanut starch mixture (70-90deg.C) for 8-20min until the mixture is decocted to thick paste, turning off fire, and rapidly pouring into a container.
And (3) cooling: and (3) scraping the surface of the product, vibrating the foam, and cooling to room temperature.
And (3) preserving: packaging the product into a packaging box for preservation.
And (3) nutritional ingredient analysis: see table 7.
Table 7:
sensory evaluation: see table 8.
Table 8:
the hardness of the product prepared by peanut 1 (raw peanut: water=1:5 ratio pulping) is too low, the product is too soft and not molded, the hardness of the product prepared by peanut 2 (raw peanut: water=1:3 ratio pulping) is improved, but the product still has poor formability, the hardness of the product prepared by peanut 3 (cooked peanut: water=1:3 ratio pulping) is moderate, the shape is good, and the product is separated from a glass grinding tool well after being cooled to room temperature and molded.
Texture measurement: see table 9.
Table 9:
the peanut 1 (raw peanut: water=1:5 ratio pulping) has the lowest sensory score, lowest flavor, elasticity, chewiness and fineness, heavy beany flavor and poor palatability. The smell, state and elasticity of the product prepared by the peanut 2 (raw peanut: water=1:3 ratio beating) are obviously improved compared with the peanut 1, the palatability is improved, the granular sensation is weakened, but the beany flavor still exists, and the reason for the raw beans is considered.
Therefore, the peanut 3 (cooked peanut: water=1:3 ratio is pulped) is prepared by further optimizing the scheme, the peanut is pulped after being cooked, the obtained product has the highest score in each sense, the beany flavor is obviously weakened, and the consumer acceptance is highest. The peanut 3 is finally determined to be the optimal formula by optimizing the ratio of peanut to water and whether the peanut is cooked or not through texture and sensory evaluation of the finished product.
Example 3:
a method of preparing a food product that promotes eating well-being in dysphagia people, comprising the steps of:
soaking and boiling: 150g of chickpeas, soaking in cold water for 15h, putting the chickpeas in cold water, boiling the chickpeas to 1300W, and boiling for 10min to obtain the chickpeas.
Pulping and filtering: 560g of water was added to the mixture in a ratio of chick pea to water=1:4, and homogenized. Filtering with 120 mesh sieve to obtain juice to obtain chickpea soybean milk.
Mixing starch evenly: according to chickpea, corn starch = 10:2, weighing 30g of corn starch, mixing the weighed starch with the chickpea soybean milk, stirring for 10min at 230rpm by using a magnetic stirrer, and uniformly mixing to form the chickpea starch mixed solution.
Heating: heating the uniformly mixed chickpea starch mixture (70-90deg.C) for 8-20min until the mixture is decocted into thick paste, turning off fire, and rapidly pouring into a container.
And (3) cooling: it was cooled to room temperature and weighed.
And (3) preserving: packaging the product into a packaging box for preservation.
Chickpea nutrient composition analysis: see table 10.
Table 10:
sensory evaluation: see table 11.
Table 11:
compared with chickpea 2 (chickpea: corn starch=10:2), chickpea 1 (chickpea: corn starch=10:1) has higher sensory score, better shape, cheese-like appearance, better separation from a glass grinding tool after cooling to room temperature, good forming, and good taste Q, weak granule feel, needs to be chewed, has salty and fragrant smell, and is suitable for the elderly with difficult chewing.
The chickpea 1 was finally determined to be the optimal formulation by optimizing the ratio of chickpea to starch for the texture and sensory evaluation of the finished product.
Analysis of chickpea texture: see table 12.
Table 12:
chickpea 1 (chickpea: cornstarch=10:2) has better hardness, elasticity and chewiness than chickpea 2 (chickpea: cornstarch=10:1).
Example 4: a method of preparing a food product for enhancing eating well-being in dysphagia people, comprising the steps of:
soaking and boiling: 150g of black beans, soaking and foaming for 13h by using cold water, boiling the black beans in a cold water pot, adjusting the temperature to 1300W after boiling, and boiling for 30min (adding a little cold water for continuous boiling after boiling each time);
pulping and filtering: adding 450g of water according to the proportion of black beans to water=1:3, and homogenizing. Filtering with 120 mesh sieve to obtain black soybean milk.
Mixing starch evenly: according to the black beans: cornstarch=10: 3, weighing 45g of corn starch, mixing the weighed starch with the black soybean milk, stirring for 10min at 200rpm by using a magnetic stirrer, and uniformly mixing the black soybean starch mixed solution.
Heating: heating the uniformly mixed black bean starch mixture (70-90deg.C) for 8-20min until the mixture is decocted to thick paste, turning off fire, and rapidly pouring into a container.
And (3) cooling: it was cooled to room temperature and weighed.
And (3) preserving: packaging the product into a packaging box for preservation.
And (3) nutritional ingredient analysis: see table 13.
Table 13:
sensory evaluation of black beans: see table 14.
Table 14:
and (3) measuring the texture of black beans: see table 15.
Table 15:
compared with black bean 2 (cooked black bean: water=1:5 ratio beating), black bean 1 (cooked black bean: water=1:3 ratio beating), the product prepared from black bean 1 has moderate hardness and chewiness, good shape, good separation from a glass grinding tool after cooling to room temperature, and good formability.
Compared with black bean 2 (cooked black bean: water=1:5 ratio beating), black bean 1 (cooked black bean: water=1:3 ratio beating) has higher sensory scores, good elasticity, smooth mouthfeel, weak granular feel, light bean smell and high overall acceptance. And optimizing the black bean formula through texture and sensory evaluation of the finished product, and finally determining the black bean 1 as the optimal formula.
The specific experiment for crowd test evaluation of the product is as follows:
90 patients with dysphagia are selected and included as standard, and dysphagia is confirmed by the test of depression Tian Yinshui; the patient or family member signs an informed consent. Eliminating oral and throat space occupying lesions, peptic ulcer and cognitive dysfunction. Volunteers were equally divided into two groups: a conventional group, which was subjected to a conventional diet, and an experimental group, which ingested the food prepared in this patent.
The observation index (1) compares the two groups of oral feeding recovery time, drinking recovery time and general feeding recovery time. (2) comparing the occurrence rate of the aspiration of the two groups. Any one of the following symptoms is judged to be aspiration, namely, the stimulation and the choking of the swallowing or after the swallowing, the abnormal pronunciation of the eating, the asthma, the dyspnea, the blood oxygen saturation reduction of more than or equal to 3 percent, the choking, the complexion or the cyanosis of the lip color are caused. (3) Two groups of patients were evaluated for swallowing function using a swallowing function rating scale (SSA) before and after intervention, with a score of 18-46 points being the higher the worse the swallowing function; patients' quality of life was assessed using the dysphagia specific quality of life scale (SWAL-QOL), 44-220 points, with higher scores giving better quality of life.
The results of the comparison of the rehabilitation processes of the two groups of volunteers are shown in Table 16.
Table 16:
the oral feeding recovery time, drinking recovery time and general feeding recovery time of the experimental group are shorter than those of the conventional group, and the difference has statistical significance (P is less than 0.05)
The comparison of the incidence of aspiration for the two groups of volunteers [ n (%) ] is shown in Table 17.
Table 17:
the incidence of aspiration in the experimental group was 13.33% lower than 44.44% in the conventional group, and the difference was statistically significant (P < 0.001).
SSA, SWAL-QOL scoring results for both volunteers are shown in table 18.
Table 18:
note that: p < 0.05 compared to prior to intervention in the same group.
Comparison of SSA and SWAL-QOL scores of the two groups before intervention, wherein the difference has no statistical significance (P > 0.05); the SSA score was lower in the experimental group after intervention than in the conventional group, the SWAL-QOL score was higher than in the conventional group, and the difference was statistically significant (P < 0.05).
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.

Claims (9)

1. A method of preparing a food product for improving eating well-being in dysphagia people, comprising the steps of:
s1, soaking and boiling; s2, pulping and filtering; s3, uniformly mixing starch; s4, heating; s5, cooling; s6, storing.
2. The method for preparing a food for improving eating well-being of dysphagia people according to claim 1, wherein said step S1 specifically comprises: selecting beans as raw materials, soaking the selected beans for 5-15h, cooling the water in an underwater pot until the water is boiled for 10-30min, and boiling;
in the step S1, the beans are cooked, and then the beans are pretreated for the subsequent pulping step so as to remove the beany flavor of the beans, improve the taste, and the insoluble dietary fibers in the beans are removed by filtering after the beans are pulped so as to form colloid with the starch in the subsequent step S3; the starch is selected from potato starch, corn starch and wheat starch, and the corn starch is selected as a raw material by comparing the paste viscosity and taste of the potato starch, the corn starch and the wheat starch and combining the containability of the corn starch.
3. The method for preparing a food for improving eating well-being of dysphagia people according to claim 1, wherein said step S2 specifically comprises: according to beans: water = 1:3-1:5, mixing beans with water, pulping, filtering with 100-130 mesh sieve, and collecting juice to obtain soybean milk.
4. The method for preparing a food for improving eating well-being of dysphagia people according to claim 3, wherein said step S3 is specifically: according to beans: cornstarch=10: mixing at a mass ratio of 2-10:3, stirring for 8-12min by a magnetic stirrer at a rotating speed of 180-230rpm, and uniformly mixing to form the soybean milk starch mixture.
5. The method for preparing a food for improving eating well-being of dysphagia people according to claim 4, wherein said step S4 is specifically: heating the soybean milk starch mixture prepared in the step S3, wherein the heating temperature is 70-90 ℃, and the heating time is 8-20min until the soybean milk starch mixture is boiled into thick paste liquid, and then turning off the fire, and pouring the thick paste liquid into a container.
6. The method for preparing a food for improving eating well-being of dysphagia people according to claim 5, wherein said step S5 specifically comprises: the thick paste liquid poured into the container was cooled to room temperature.
7. The method for producing a food for improving the eating well-being of dysphagia people according to any one of claims 1 to 6, wherein said beans are one or a mixture of several of peanut, soybean, black bean or chickpea in an arbitrary ratio.
8. A food product for improving eating well-being of dysphagia people, characterized in that the food product is a food product comprising a food product prepared by the method for preparing a food product for improving eating well-being of dysphagia people according to any one of claims 1 to 8.
9. Use of a food product for improving eating well-being in dysphagia people.
CN202311105814.7A 2023-08-30 2023-08-30 Food for improving eating happiness of dysphagia people, preparation method and application thereof Pending CN117099906A (en)

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