WO2020191544A1 - 食品组合物及其制备方法和应用 - Google Patents

食品组合物及其制备方法和应用 Download PDF

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Publication number
WO2020191544A1
WO2020191544A1 PCT/CN2019/079330 CN2019079330W WO2020191544A1 WO 2020191544 A1 WO2020191544 A1 WO 2020191544A1 CN 2019079330 W CN2019079330 W CN 2019079330W WO 2020191544 A1 WO2020191544 A1 WO 2020191544A1
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parts
food composition
preparing
raw materials
sodium
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PCT/CN2019/079330
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English (en)
French (fr)
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史冠华
伍彪
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健康元药业集团股份有限公司
深圳太太药业有限公司
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Priority to PCT/CN2019/079330 priority Critical patent/WO2020191544A1/zh
Publication of WO2020191544A1 publication Critical patent/WO2020191544A1/zh

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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

Definitions

  • the invention relates to the technical field of food processing, in particular to a food composition and a preparation method and application thereof.
  • Colonoscopy has become the only gold standard for diagnosis and treatment of colon diseases, and it plays an important role in colon cancer (colorectal cancer, CRC) screening.
  • Intestinal preparation refers to the method of oral or enema to clean the intestines, which is a key preparatory step of colonoscopy.
  • the cleanliness of the bowel plays a decisive role in the effect of colonoscopy.
  • a clean intestine provides the basic conditions for smooth insertion of the mirror, observation of the intestinal mucosa, accurate acquisition of biopsy specimens, and the removal of polyps through colonoscopy.
  • oral bowel cleansing drugs are mainly used for bowel preparation before colonoscopy.
  • Oral intestinal cleansing drugs include lactulose, traditional Chinese medicine preparations (senna, Dachengqi decoction, castor oil, etc.), magnesium sulfate, polyethylene glycol, and sodium phosphate oral liquid.
  • the compound polyethylene glycol electrolyte powder isotonic solution (PEG-ELS, glycol electrolyte lavage solution) is prepared by mixing PEG-4000 with a certain dose of potassium chloride, edible salt, sodium bicarbonate and sodium sulfate, and then adding water PEG isotonic intestinal lavage.
  • PEG-ELS has a better bowel cleansing effect, which is beneficial to shorten the time of microscopy and is widely used in bowel preparation.
  • PEG-ELS commonly used in bowel preparation include 2-3L PEG-ELS and 4L PEG-ELS.
  • patients need to take a large amount of intestinal cleansing drugs such as PEG-ELS in a short time, which is prone to adverse reactions such as nausea, vomiting, abdominal pain, and bloating.
  • a food composition, in parts by weight, the raw materials for preparing the food composition include:
  • the active component is selected from at least one of konjac powder and konjac glucomannan
  • the regulator is selected from carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, and locust At least one of soybean gum, methylcellulose and Tremella polysaccharides
  • the stabilizer is selected from citric acid, sodium citrate, malic acid, sodium malic acid, fumaric acid, monosodium fumarate, sodium chloride and At least one of potassium chloride.
  • a method for preparing a food composition includes the following steps:
  • the raw materials for preparing the food composition are mixed to obtain the food composition.
  • the raw materials for preparing the food composition include, in parts by weight, 0.5 to 15 parts of active ingredient, 0.1 to 5.5 parts of modifier, and 0.01 Parts to 5.5 parts of stabilizer; wherein the active component is selected from at least one of konjac flour and konjac glucomannan, and the regulator is selected from carrageenan, sodium alginate, potassium alginate, and melon At least one of locust bean gum, xanthan gum, locust bean gum, methyl cellulose and Tremella polysaccharide, the stabilizer is selected from citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, fumaric acid At least one of monosodium acid, sodium chloride, and potassium chloride.
  • Figure 1 is a schematic flow chart of a method for preparing a food composition in an embodiment.
  • the food composition of one embodiment has the effect of promoting intestinal cleansing, can be used for rapid intestinal cleaning before intestinal surgery, and is beneficial to intestinal preparation before surgery.
  • the food composition can be used for colonoscopy detection, and the adverse reactions of using the food composition for colonoscopy detection are small and the efficiency of microscopy is high.
  • the food composition has a feeling of satiety, can be used as a meal replacement, and then can be used to prepare formula foods for special medical purposes, for example, can be used to prepare thickening components or meal replacement foods for colonoscopy.
  • the raw materials for preparing the food composition include, in parts by weight: 0.5 to 15 parts of active ingredient, 0.1 to 5.5 parts of regulator, and 0.01 to 5.5 parts of stabilizer.
  • the active component is selected from at least one of konjac refined powder and konjac glucomannan.
  • the regulator is selected from at least one of carrageenan, sodium alginate, potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and Tremella polysaccharide.
  • the stabilizer is selected from at least one of citric acid, sodium citrate, malic acid, sodium malate, fumaric acid, monosodium fumarate, sodium chloride and potassium chloride.
  • the above-mentioned food composition has reasonable raw material compatibility and good bowel cleansing effect. It can be used as a meal replacement in bowel preparations, so as to reduce the amount of intestinal cleansing drugs such as polyethylene glycols taken by the persons to be tested, thereby reducing polyethylene glycol. Adverse reactions caused by alcohol intestinal cleansing drugs improve the efficiency of microscopy and shorten the time of microscopy.
  • Konjac is rich in konjac glucomannan, which has the functions of lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying, improving pulse, losing weight, laxative, and appetizing.
  • the refined konjac flour or konjac glucomannan becomes gelatinous after being dissolved in water, with a smooth taste and no obvious peculiar smell.
  • the active ingredient is konjac glucomannan.
  • the preparation method of konjac glucomannan is: fresh konjac is washed, peeled, then crushed, separated in multiple stages, milled, dried and so on. It should be noted that the konjac glucomannan is not limited to being prepared by the above-mentioned method, and may be commercially available konjac glucomannan.
  • the refined konjac flour is refined konjac flour.
  • Konjac flour contains a lot of konjac glucomannan.
  • Konjac glucomannan is a natural macromolecule soluble dietary fiber. It does not contain calories, has a feeling of fullness, and can absorb water, increase the volume of feces, and in the intestines Bacterial fermentation produces substances that can stimulate bowel movements, laxative and clear bowel.
  • the mass percentage of the powder with a particle size of less than or equal to 200 meshes in the refined konjac flour is greater than or equal to 90%, and the mass percentage of glucomannan in the refined konjac flour is greater than or equal to 80%.
  • the raw material for preparing the food composition includes 0.9 parts to 13 parts of active ingredients in parts by weight. Further, the raw materials for preparing the food composition include 1 part to 4 parts of active components in parts by weight. Furthermore, the raw materials for preparing the food composition include 2.87 parts by weight of active ingredients. In some of the embodiments, the raw materials for preparing the food composition include 0.5 parts, 0.7 parts, 0.9 parts, 1.2 parts, 1.6 parts, 1.8 parts, 2.2 parts, 2.4 parts, 2.87 parts, 3 parts, 4 parts by weight. Parts, 5 parts, 7 parts, 10 parts or 13 parts of active ingredient.
  • the regulator can adjust the viscosity and fluidity of the food composition.
  • the modifier is sodium alginate.
  • the raw material for preparing the food composition includes 0.3 parts to 4.9 parts of the regulator in parts by weight. Further, the raw materials for preparing the food composition include 0.3 to 0.9 parts of the regulator in parts by weight. Furthermore, the raw materials for preparing the food composition include 0.51 parts of the regulator in parts by weight. In some of the embodiments, the raw materials for preparing the food composition include 0.1 parts, 0.3 parts, 0.51 parts, 0.9 parts, 1.2 parts, 1.6 parts, 1.8 parts, 2.4 parts, 2.8 parts, 3.2 parts, 3.6 parts by weight. Parts, 4 parts, 4.4 parts, 4.9 parts or 5 parts of regulator.
  • the stabilizer is used to stabilize the viscosity of the food composition and improve the stability of the food composition.
  • malic acid is selected from at least one of DL-malic acid and L-malic acid.
  • the sodium malate is selected from at least one of DL-sodium malate and L-sodium malate.
  • the stabilizer is selected from citric acid, sodium citrate, DL-malic acid, L-malic acid, DL-sodium malate, sodium L-malic acid, fumaric acid, monosodium fumarate, At least one of edible salt and potassium chloride.
  • the stabilizer is selected from at least one of citric acid, edible salt, and potassium chloride.
  • the raw material for preparing the food composition includes 0.03 to 4.7 parts of stabilizer in parts by weight. Further, the raw materials for preparing the food composition include 0.1 to 0.7 parts of stabilizer in parts by weight. Furthermore, the raw material for preparing the food composition includes 0.35 parts of stabilizer in parts by weight. In some of the embodiments, the raw materials for preparing the food composition include 0.01 parts, 0.03 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.35 parts, 0.5 parts, 0.7 parts, 1 part, 2 parts, 3 parts by weight. Parts, 4 parts, 4.7 parts, 5 parts or 5.5 parts of stabilizer.
  • the raw material for preparing the food composition further includes 60 to 720 parts of water in parts by weight.
  • Water is the solvent of the food composition.
  • the viscosity of the food composition with this setting is maintained at 1250mPa.s ⁇ 3000mPa.s at pH 1.2 ⁇ 7.4, which can not only reduce the adverse reactions when used for colonoscopy inspection, improve the efficiency of microscopy, but also can be used in the stomach Maintains stability in the intestinal environment, improves the cleanliness of the intestines, tastes smooth, and has good user comfort and tolerance. It can be used to prepare formula foods for special medical purposes, such as thickening components or Meal replacement food for colonoscopy.
  • the water is selected from at least one of deionized water and pure water.
  • the raw material for preparing the food composition includes 80 parts to 560 parts of water in parts by weight. Further, the raw materials for preparing the food composition include 150 parts to 250 parts of water in parts by weight. Furthermore, the raw materials for preparing the food composition include 204.57 parts by weight of water. In some of these embodiments, the raw materials for preparing the food composition include 60 parts, 80 parts, 100 parts, 120 parts, 150 parts, 180 parts, 204.57 parts, 230 parts, 250 parts, 300 parts, 400 parts by weight. Parts, 500 parts, 560 parts, 600 parts or 720 parts of water.
  • the raw materials for preparing the food composition include 0.9 to 13 parts of active ingredient, 0.3 to 4.9 parts of modifier, 0.03 to 4.7 parts of stabilizer, and 80 parts to 560 parts of water.
  • the food composition provided in this way has good stability in the gastrointestinal environment, can improve the cleanliness of the intestinal tract, and can reduce the dosage of intestinal cleansing drugs such as polyethylene glycols by the person to be tested, so as to reduce the use of Adverse reactions during endoscopic examination can improve the efficiency of endoscopic examination and reduce the destruction of intestinal flora during colonoscopy.
  • the raw materials for preparing the food composition include 2.87 parts of the active ingredient, 0.51 parts of the regulator, 0.35 parts of the stabilizer, and 204.57 parts of water.
  • the food composition obtained by this setting has better stability in the intestinal tract, reduces the amount of intestinal cleansing drugs such as polyethylene glycols are taken by the person to be tested, has a smaller incidence of adverse reactions, and shortens the time of microscopic examination, and The damage to the intestinal flora during colonoscopy is smaller.
  • the raw material for preparing the food composition further includes at least one of a sweetener and a flavor.
  • a sweetener By adding sweeteners and flavors, the smell and taste of the food composition can be further increased.
  • the sweetener is selected from at least one of glucose, white sugar, rock sugar, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogroside and aspartame . Further, the sweetener is selected from at least one of glucose and mogroside.
  • fructose is crystalline fructose. Specifically, fructose is starch-derived crystalline fructose. It should be noted that fructose is not limited to starch-derived crystalline fructose, and can also be other types of fructose, for example, sucrose-derived crystalline fructose.
  • the raw material for preparing the food composition further includes at least one of 5 to 120 parts of sweetener and 0.05 to 1.9 parts of edible flavor.
  • the raw materials for preparing the food composition include 0.9 to 13 parts of active ingredient, 0.3 to 4.9 parts of modifier, 0.03 to 4.7 parts of stabilizer, and 80 parts ⁇ 560 parts of water, 9 ⁇ 109 parts of sweetener and 0.09 ⁇ 1.6 parts of edible flavor.
  • the food composition obtained by this arrangement can reduce adverse reactions when used for colonoscopy, improve the efficiency of microscopy, has better stability in the gastrointestinal environment, has a better cleaning effect on the intestines, and has a good taste. The smell is fragrant, and the user's comfort and tolerance are good.
  • the raw materials for preparing the food composition include 2.87 parts of active ingredients, 0.51 parts of regulators, 0.35 parts of stabilizers, 204.57 parts of water, 40.98 parts of sweeteners, and 0.72 servings of food flavor.
  • the food composition obtained by this setting has reasonable compatibility, better stability in the intestinal tract, reduces the amount of intestinal cleansing drugs such as polyethylene glycols are taken by the person to be tested, the incidence of adverse reactions is smaller, and the microscopic examination time is longer Short, and less damage to the intestinal flora during colonoscopy, and the user's comfort and tolerance are better.
  • the raw materials for preparing the food composition include 0.9 parts to 13 parts of the active ingredient, 0.3 parts to 4.9 parts of sodium alginate, and 0.01 parts to 1.2 parts of citric acid , 0.01 to 1.5 parts of sodium chloride, 0.01 to 2.0 parts of potassium chloride, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 parts of mogroside, 0.09 to 1.6 parts of flavor and 80 parts ⁇ 560 parts of water.
  • the food composition obtained by this setting has reasonable compatibility, better stability in the intestinal tract, lower dosage of intestinal cleansing drugs such as polyethylene glycols, and lower incidence of adverse reactions, and microscopic examination time It is shorter, and the damage to the intestinal flora during colonoscopy is less, and the user's comfort and tolerance are better.
  • the raw materials for preparing the food composition include 2.87 parts of active ingredient, 0.51 parts of sodium alginate, 40.95 parts of glucose, 0.03 parts of mogroside, and 0.2 parts of citric acid , 0.1 parts of sodium chloride, 0.05 parts of potassium chloride, 0.72 parts of food flavor and 204.57 parts of water.
  • the food composition has a viscosity of 1250 mPa ⁇ s to 3000 mPa ⁇ s at a pH of 1.2 to 7.4.
  • the food composition with such a setting can have a stable viscosity range under different pH environments, is less affected by pH and ions, can maintain stability in the gastrointestinal environment, and can effectively promote defecation and physical adhesion in the intestine Intestinal food residues and other functions can effectively clean the intestines, and at the same time can effectively eliminate the interference of the gastrointestinal environment, improve the cleanliness of intestinal preparation, and reduce the impact caused by differences in the gastrointestinal environment.
  • the food composition has a viscosity of 1250 mPa ⁇ s to 3000 mPa ⁇ s in an aqueous hydrochloric acid solution with a pH of 1.2.
  • the food composition has a viscosity of 1250 mPa ⁇ s to 3000 mPa ⁇ s in an acetate buffer with a pH of 4.5.
  • the food composition has a viscosity of 1250 mPa ⁇ s to 3000 mPa ⁇ s in a pH 7.4 phosphate buffer.
  • raw materials for preparing the food composition are not limited to include the above components, and may also include food acceptable auxiliary materials, such as propylene glycol or povidone.
  • the raw materials of the food composition of the above embodiment include active components, regulators and stabilizers.
  • the active components are selected from at least one of konjac flour and konjac glucomannan
  • the regulators are selected from carrageenan, sodium alginate, At least one of potassium alginate, guar gum, xanthan gum, locust bean gum, methyl cellulose and Tremella polysaccharide
  • stabilizer selected from citric acid, sodium citrate, malic acid, sodium malate, fumaric acid , At least one of monosodium fumarate, sodium chloride, and potassium chloride, with reasonable compatibility and good bowel cleansing effect.
  • the food composition of the above embodiment has the effect of promoting intestinal cleansing, can be used to quickly clean the intestines before intestinal surgery, and is beneficial to intestinal preparations before surgery. At the same time, the food composition has a feeling of fullness. Can be used as a meal replacement food.
  • the commonly used polyethylene glycol intestinal cleansing drugs contain polyethylene glycol, resulting in poor smell and taste, and poor user comfort and tolerance.
  • the konjac or konjac glucomannan in the edible composition of the above-mentioned embodiment has a better taste, no peculiar smell, and can reduce the occurrence of adverse reactions such as nausea, vomiting, abdominal pain, abdominal distension, and hunger, and the comfort and tolerance of the user Degree is higher.
  • the food composition of the above embodiment has good stability in the gastrointestinal environment, does not decompose into irritating or destructive substances, can maintain the temperature of the intestinal flora, and is beneficial to reduce the time of colonoscopy.
  • the destruction of the intestinal flora has a large application space in clinical colonoscopy detection, which is conducive to the accurate examination of gastrointestinal cancers such as gastric cancer and colorectal cancer.
  • the food composition of the above embodiment can maintain a viscosity of 1250 mPa.s to 3000 mPa.s at a pH of 1.2 to 7.4, has a stable viscosity range under different pH environments, is less affected by pH and ions, and can It has good stability in the gastrointestinal environment, and can effectively promote defecation in the intestinal tract, physically adhere to intestinal food residues, etc., so as to effectively clean the intestinal tract, and at the same time, it can effectively eliminate the interference of the gastrointestinal environment and improve the intestinal tract.
  • the cleanliness of the preparation reduces the impact of intestinal environment differences, so that it can be used to prepare formula foods for special medical purposes, such as thickening components or meal replacement foods for colonoscopy.
  • a method for preparing a food composition which includes the following steps: mixing the raw materials for preparing the food composition of the above embodiment to obtain the food composition.
  • the raw materials for preparing the food composition include 0.5 to 15 parts by weight of the active ingredient, 0.1 to 5.5 parts of the regulator, and 0.01 to 5.5 parts by weight. Stabilizer and 60 parts to 720 parts of water; mixing the raw materials for preparing the food composition to obtain the food composition includes S110 to S130:
  • the raw materials for preparing the food composition further include 60 to 720 parts of water, 5 to 120 parts of sweetener, and 0.05 to 1.9 parts of food flavor.
  • S110 includes: heating the water, and then Add the stabilizer and a part of the sweetener to dissolve and mix to obtain the first material. Further, the heating temperature is 30°C to 90°C. Furthermore, the heating temperature is 33°C to 78°C.
  • the raw materials for preparing the food composition further include 60 to 720 parts of water, 5 to 120 parts of sweetener, and 0.05 to 1.9 parts of edible flavor.
  • S120 includes: combining the active components, The regulator and the remaining part of the sweetener are mixed to obtain the second material. Further, the active component, the flavoring agent and the remaining part of the sweetening agent are mixed uniformly until the obtained mixture is in a uniform state and there are no visible insolubles to obtain the second material.
  • the sweetness of the food composition can be made more uniform.
  • part of the sweetener and the remaining part of the sweetener are selected from glucose, white sugar, rock sugar, fructose, xylitol, erythritol, sucralose, steviol glycosides, mogroside and a At least one of Spartame. It should be noted that a part of the sweetener can be selected to be added in S110, and another part of sweetener can be selected to be added in S120 according to needs.
  • a part of the sweetener is selected from at least one of white sugar, xylitol, steviol glycosides, mogroside and sucralose.
  • the remaining part of the sweetener is selected from at least one of rock sugar, aspartame, glucose, fructose and erythritol.
  • the method further includes the following step: sterilizing the mixture of the first material and the second material.
  • the sterilization temperature is 105° C. to 130° C.
  • the sterilization time is 10 min to 50 min.
  • the sterilization temperature is 110°C to 121°C, and the sterilization time is 15min to 45min.
  • the raw materials for preparing the food composition further include 60 parts to 720 parts of water, 5 parts to 120 parts of sweetener, and 0.05 parts to 1.9 parts of food flavor.
  • S130 includes: combining the first material, The second material and the edible flavor are uniformly mixed, and sterilized at 105°C to 130°C for 10 minutes to 50 minutes to obtain a food composition.
  • the raw materials for preparing the food composition include 0.5 to 15 parts of active ingredient, 0.1 to 5.5 parts of modifier, 0.01 to 5.5 parts of stabilizer, and 60 to 720 parts of water;
  • the steps of mixing the raw materials for preparing the food composition to obtain the food composition include: mixing water with a stabilizer to obtain a first material; mixing the active component and a regulator to obtain a second material; and combining the first material with the first material The two materials are mixed well to obtain a food composition.
  • the raw material for preparing the food composition further includes 0.5 to 15 parts of active ingredient, 0.1 to 5.5 parts of modifier, 0.01 to 5.5 parts of stabilizer, and 60 to 720 parts of water. , 5 parts to 120 parts of sweetener and 0.05 parts to 1.9 parts of edible flavor; mixing the raw materials for preparing the food composition to obtain the food composition includes: heating water to 30°C to 90°C, and stable Mixing agent, a part of the sweetener to obtain the first material; mixing the active ingredient with the modifier and the remaining part of the sweetener to obtain the second material; and mixing the first material, the second material and the food flavor to 105 Sterilize at °C ⁇ 130°C for 10min ⁇ 50min to obtain the food composition.
  • the raw materials for preparing the food composition include 0.9 parts to 13 parts of the active ingredient, 0.3 parts to 4.9 parts of sodium alginate, 0.01 parts to 1.2 parts of citric acid, 0.01 parts to 1.5 parts Sodium chloride, 0.01 to 2.0 parts of potassium chloride, 8.99 to 108.7 parts of glucose, 0.01 to 0.3 parts of mogroside, 0.09 to 1.6 parts of food flavor, and 80 to 560 parts of water
  • the steps of mixing the raw materials for preparing the food composition to obtain the food composition include: heating water to 30°C to 90°C and mixing with citric acid, sodium chloride, potassium chloride and mogroside to obtain the first material; Mix the active ingredients, sodium alginate, and glucose to obtain the second material; and mix the first material, the second material and the food flavor, and sterilize at 105°C to 130°C for 10 to 50 minutes to obtain the food composition Things.
  • the preparation method of the food composition of the above embodiment is simple to operate, and the obtained food composition can be used for colonoscopy detection, so as to reduce adverse reactions during colonoscopy detection, improve the efficiency of microscopy, and can be used to prepare formula foods for special medical purposes. For example, it can be used to prepare thickening components or meal replacement foods for colonoscopy.
  • the characteristics of the raw materials in the following examples are: carrageenan meets the requirements of GB 1886.169; sodium alginate meets the requirements of GB 1886.243; potassium alginate meets the requirements of GB 29988; guar gum meets the requirements of GB 28403; Xanthan gum meets the requirements of GB 1886.41; locust bean gum meets the requirements of GB 29945; methylcellulose meets the requirements of GB 1886.256; Tremella polysaccharide meets the requirements of QBBI0004S and was purchased from Shanghai Huiwen Biotechnology Co., Ltd.; citric acid meets the requirements GB 1886.235 requirements; sodium citrate meets the requirements of GB 1886.25; DL-malic acid meets the requirements of GB 25544; DL-sodium malate meets the requirements of GB 30608; L-malic acid meets the requirements of GB 1886.40; L-sodium malate Meets the requirements of the National Health Commission's announcement on ( ⁇
  • fumaric acid meets the requirements of GB 25546; monosodium fumarate meets the requirements of GB 1886.88 Requirements; edible salt meets the requirements of GB 2721; potassium chloride meets the requirements of GB 25585; glucose meets the requirements of GB/T 20880; white granulated sugar meets the requirements of GB/T 317; rock sugar meets the requirements of GB/T 35883; crystalline fructose meets the requirements of GB/T 35883 GB/T 26762; Xylitol meets the requirements of GB 1886.234; Erythritol meets the requirements of GB 26404; Sucralose meets the requirements of GB 25531; Steviol glycosides meets the requirements of GB 8270; Mogroside meets the requirements of GB 1886.77 Requirements: Aspartame meets the requirements of GB 22367; food flavors meet the requirements of GB 30616, and the edible flavor is a commercially available flavor of ZT316001.
  • Psyllium husk powder meets the requirements of the announcement (No. 10 of 2014 of the Health and Family Planning Commission) on the approval of tagatose and other 6 new food ingredients.
  • Hydroxyethyl cellulose meets the requirements of the Handbook of Pharmaceutical Excipients (R.C. Luo, P.J. Schersky, P.J. Weller. Handbook of Pharmaceutical Excipients [M]. Beijing: Chemical Industry Press, 2005).
  • Ammonium carbonate meets the requirements of GB 2760.
  • water is pure water; konjac powder and konjac glucomannan were purchased from Hubei Johnson Konjac Technology Co., Ltd.
  • the parts by weight of the raw materials in the food compositions of Examples 1-23 are as shown in Table 1, and the unit is "parts", that is, parts by weight;
  • the specific materials of the raw materials in the food compositions of Examples 1-23 are shown in Table 2.
  • the konjac refined powder used in Example 14 has a particle size less than or equal to 200 mesh powder. 90% (85%), and the mass percentage content of glucomannan ⁇ 80% (50%), other indicators meet the requirements of GB/T 18104; the refined konjac flour used in other embodiments meets the requirements of GB/T 18104, And the mass percentage of powder with a particle size of less than or equal to 200 mesh is ⁇ 90%, and the mass percentage of glucomannan is ⁇ 80%;
  • the preparation process of the food composition is as follows:
  • part of the sweetener is selected from white sugar, xylitol, stevioside, sucralose and Luo Han Guo sweet At least one of glycosides;
  • the remaining sweeteners are selected from rock sugar, aspartame, glucose, fructose and erythritol At least one of
  • the first material and the second material are mixed, stirred evenly, and sterilized at T2°C for tmin to obtain a food composition.
  • step (2) "a part of the sweetener is selected from at least one of white sugar, xylitol, steviol glycosides, sucralose and mogroside” refers to the examples in Table 1
  • step (3) "the remaining part of the sweetener is selected from at least one of rock sugar, aspartame, glucose, fructose and erythritol” refers to the corresponding sweetener in each embodiment in Table 1.
  • the “remaining sweetener” among the various sweeteners is added in step (3) to obtain the second material.
  • Example 1 0.5 5.5 0.01 5 0.05 60
  • Example 2 15 0.1 5.5 120 1.9 720
  • Example 3 7 2.5 2.5 60 0.9 350
  • Example 4 0.9 4.9 0.03 9 0.09 80
  • Example 5 13 0.3 4.7 109 1.6 560
  • Example 6 7 2.2 2.2 53 0.7 230
  • Example 7 2.87 0.51 0.35 40.98 0.72 204.57
  • Example 8 2.87 0.51 0.35 0 0 204.57
  • Example 9 2.87 0.51 0.35 40.98 0.72 204.57
  • Example 10 0.9 4.9 0.03 0 0 80
  • Example 11 13 0.3 4.7 0 0 560
  • Example 12 0.9 4.9 0.03 9 0.09 80
  • Example 13 13 0.3 4.7 109 1.6 560
  • Example 14 2.87 0.51 0.35 40.98 0.72 204.57
  • Example 15 0.45 5.8 2.2 53 0.7 230
  • Example 16 15.7 0.099 2.5 60 0.9 350
  • Example 17 2.87 0 0.35 40.98 0.72 204.57
  • Example 18 0 0.51 0.35 40.98 0.72 204.57
  • Example 19 2.87 0.51 0 40.98 0.72 204.57
  • Example 20 2.87 0 0.2 40.98 0.72 204.57
  • Example 21 2.87 0.51 0.35 40.98 0.72 204.57
  • Example 22 2.87 0.51 0.35 40.98 0.72 204.57
  • Example 23 2.87 0.51 0.35 40.98 0.72
  • Example 1 To T1(°C) T2(°C) t(min) Example 1 90 105 50 Example 2 60 130 10 Example 3 30 118 30 Example 4 78 110 45 Example 5 33 121 30 Example 6 55 116 15 Example 7 58 121 15 Example 8 58 121 15
  • Example 9 55 116 15 Example 10 50 116 30 Example 11 60 121 15 Example 12 50 121 15 Example 13 60 116 30 Example 14 58 121 15 Example 15 55 116 15 Example 16 30 118 30 Example 17 58 121 15 Example 18 58 121 15 Example 19 58 121 15 Example 20 58 121 15 Example 21 55 121 15 Example 22 55 121 15 Example 23 55 121 15
  • Test 1 Determine the viscosity of the food compositions of Examples 1-23 at pH 1.2, pH 4.5, and pH 7.4
  • the configuration of the pH 1.2 aqueous hydrochloric acid solution Dilute 7.65 mL of hydrochloric acid with a mass percentage of about 36.5% with water to 1000 mL, and mix well to obtain a pH 1.2 hydrochloric acid aqueous solution;
  • the configuration of the acetate buffer of pH 4.5 add 9.8 mL of glacial acetic acid to 18 g of sodium acetate, dilute to 1000 mL with water, and mix well to obtain an acetate buffer of pH 4.5;
  • pH 7.4 phosphate buffer configuration add 79 mL of 0.1 mol/L sodium hydroxide aqueous solution to 1.36 g of potassium dihydrogen phosphate, then dilute to 200 mL with water, and mix to obtain a pH 7.4 phosphate buffer liquid.
  • sample 1 to be tested the food compositions of Examples 1-23 and the comparative meal replacement (ie comparative example) were mixed with a pH 1.2 hydrochloric acid aqueous solution to obtain sample 1 to be tested; the food of each embodiment The mass ratio of the composition to the pH 1.2 aqueous hydrochloric acid solution is 1:1;
  • sample 2 to be tested the food compositions of Examples 1-23 were mixed with acetate buffer of pH 4.5 to obtain sample 2 to be tested; the food composition of each embodiment was mixed with pH 4.5 The mass ratio of acetate buffer is 1:1;
  • sample 3 to be tested the food compositions of Examples 1-23 were mixed with pH 7.4 phosphate buffer respectively to obtain sample 3 to be tested; the food composition of each embodiment and phosphoric acid of pH 7.4 The mass ratio of the salt buffer is 1:1;
  • the comparative meal replacement is a commercially available colonoscopy test meal replacement with the item number 8174634.
  • the viscosity of the food compositions of Examples 1-14 at pH 1.2, pH 4.5, and pH 7.4 are approximately the same, and the viscosity is appropriate, while the comparative example and the comparative meal replacement are at pH 1. 2.
  • the viscosity at pH 4.5 and pH 7.4 fluctuates greatly, or the viscosity is too small, which is not conducive to continuous satiety and cleansing of intestinal debris and debris, indicating that the food composition of the above embodiment is under different pH environments It has a stable viscosity range, is less affected by pH and ions, and has good stability in the gastrointestinal environment, which is beneficial to produce a continuous feeling of satiety and remove intestinal food debris.
  • the experiment is divided into four groups, namely traditional group, experimental group, experimental group two and control group.
  • a total of 375 volunteers for the medical colonoscopy project were selected and divided into 25 groups. Among them, 1 group is the traditional group, 14 groups are the experimental group, 9 groups are the second experimental group, and 1 group is the control group.
  • the age of the volunteers of the colonoscopy program in the physical examination is 27 to 53 years old. There is no electrolyte imbalance during the physical examination by the questionnaire, no major intestinal diseases such as bowel cancer or history of intestinal resection, and no acute severe colitis or past history. Severe intestinal stenosis or deformity.
  • the traditional group ate no residue rice porridge the day before the physical examination.
  • Fourteen groups in the experimental group used the food compositions of Examples 1 to 14 as meal replacements on the day before the physical examination, with 250 g per meal.
  • Nine groups in the second experiment group used the food compositions of Examples 15-23 as meal replacements, 250 g per meal on the day before the physical examination.
  • the control group used a commercially available colonoscopy test meal replacement with the item number 8174634 as a meal replacement one day before the physical examination. Each meal was 40g, warmed with 250g of boiling water and mixed evenly.
  • Each group took 30 mL of castor oil at 9 p.m. the day before the physical examination, and the commercially available polyethylene glycol electrolyte powder II was taken on the day of the examination.
  • the method of taking Polyethylene Glycol Electrolyte Powder II pour 137.15g of Polyethylene Glycol Electrolyte Powder II into 2L of warm boiling water at 40°C, stir evenly, and divide them into two parts to obtain two parts of polyethylene glycol. Alcohol electrolyte aqueous solution. The first portion of polyethylene glycol electrolyte solution was consumed within 20 minutes. Drink another portion of polyethylene glycol electrolyte solution after an interval of 30 minutes, and drink 200 mL every 15 minutes. When the defecation does not reach Boston VII type, then appropriately supplement the polyethylene glycol electrolyte aqueous solution until the defecation reaches Boston VII type.
  • Adverse reactions Observe whether the volunteers in each group have abdominal distension, abdominal pain, nausea and vomiting, dizziness, headache, fatigue, hunger, and hypoglycemia within 1 hour after the completion of the microscopy after taking the polyethylene glycol electrolyte solution. , And record the number of people with corresponding symptoms. The measurement results are shown in Table 5.
  • Comfort score Collect the comfort evaluation of each volunteer in colonoscopy physical examination in the form of a questionnaire.
  • the evaluation criteria are comfortable, relatively comfortable, average, painful, and very painful, and the number of people corresponding to the level of comfort is counted.
  • the measurement results are shown in Table 6.
  • Volunteers' detection of polyethylene glycol electrolyte aqueous solution record each volunteer's response to polyethylene glycol electrolyte aqueous solution when his defecation reaches Boston VII (BBPS) after taking polyethylene glycol electrolyte aqueous solution. Take the amount, and calculate the average of each group. The measurement results are shown in Table 7. Table 7 shows the dosage of the polyethylene glycol electrolyte solution in each group when the defecation reached Boston VII (BBPS) after taking the polyethylene glycol electrolyte solution.
  • BBPS Boston VII
  • the microscopic examination time of the volunteers in Examples 1-14 is about 21min-23min, which is significantly lower than that of the traditional group (29.15min ⁇ 2.94min) and the control group, indicating that the food composition of the above embodiment is useful
  • Meal replacements have a good bowel cleansing effect, can reduce the time of colonoscopy, improve the efficiency of colonoscopy, and can further reduce the pain caused by colonoscopy entering the body.
  • the food composition of the above embodiment has high stability in the gastrointestinal environment, which is beneficial to reduce the amount of intestinal cleansing drugs taken by the person to be tested, reduce adverse reactions during microscopy, and shorten the time of microscopy , Improve the comfort of microscopy, help reduce the damage of microscopy to the probiotic flora in the intestine, and can be used to prepare formula foods for special medical purposes, such as thickening components or meal replacement foods for colonoscopy.

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Abstract

一种食品组合物及其制备方法和应用。制备该食品组合物的原料以重量份数计包括0.5份～15份的活性组分、0.1份～5.5份的调节剂、0.01份～5.5份的稳定剂，活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。上述食品组合物具有促进肠道清洁的作用，能够用于肠道手术前的快速清理肠道。

Description

食品组合物及其制备方法和应用 技术领域
本发明涉及食品加工技术领域，特别是涉及一种食品组合物及其制备方法和应用。
背景技术
结肠镜检查已经成为诊断和治疗结肠疾病的唯一金标准，其在结肠癌(colorectal cance，CRC)筛查中起重要作用。肠道准备是指口服或灌肠以清洁肠道的方法，是肠镜检查的关键前期步骤。肠道清洁程度对肠镜检查效果起决定性作用。清洁的肠道为顺利插镜、观察肠道黏膜、准确取得活组织标本、经肠镜切除息肉等诊疗活动顺利进行提供了基本的条件。
目前，主要采用口服清肠药物的方法进行结肠镜检查前的肠道准备。口服的清肠药物包括乳果糖、中药制剂(番泻叶、大承气汤、蓖麻油等)、硫酸镁、聚乙二醇、磷酸钠盐口服液等。其中，复方聚乙二醇电解质散剂等渗溶液(PEG-ELS，glycol electrolyte lavage solution)由PEG-4000与一定剂量的氯化钾、食用盐、碳酸氢钠和硫酸钠混合，加水后配成的PEG等渗性肠道灌洗剂。PEG-ELS的清肠效果较好，有利于缩短镜检时间，被广泛应用于肠道准备中。常用于肠道准备的PEG-ELS包括2-3L PEG-ELS和4L PEG-ELS。然而，不论是单次服用或分次服用，患者均需短时间内口服大量PEG-ELS等清肠药物，容易产生恶心、呕吐、腹痛、腹胀等不良反应的发生。
发明内容
基于此，有必要提供一种能够用于肠镜检测的食品组合物，使用该食品组合物进行肠镜检测的不良反应较小且镜检效率较高。
此外，提供一种食品组合物的制备方法及食品组合物的应用。
一种食品组合物，以重量份数计，制备所述食品组合物的原料包括：
活性组分    0.5份～15份；
调节剂      0.1份～5.5份；及
稳定剂      0.01份～5.5份；
其中，所述活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，所述调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，所述稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
一种食品组合物的制备方法，包括如下步骤：
将制备食品组合物的原料混合，得到所述食品组合物，制备所述食品组合物的原料以重量份数计包括0.5份～15份的活性组分、0.1份～5.5份的调节剂及0.01份～5.5份的稳定剂；其中，所述活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，所述调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，所述稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
上述食品组合物在制备特殊医学用途配方食品中的应用。
本发明的一个或多个实施例的细节在下面的附图和描述中提出。本发明的其它特征、目的和优点将从说明书、附图以及权利要求书变得明显。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他实施例的附图。
图1为一实施例的食品组合物的制备方法的流程示意图。
具体实施方式
为了便于理解本发明，下面将参照相关附图对本发明进行更全面的描述。附图中给出了本发明的较佳的实施例。但是，本发明可以以许多不同的形式来实现，并不限于本文所描述的实施例。相反地，提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在于限制本发明。
一实施方式的食品组合物，具有促进肠道清洁的作用，能够用于肠道手术前的快速清理肠道，有利于外科手术前的肠道准备。例如该食品组合物能够用于肠镜检测，且使用该食品组合物进行肠镜检测的不良反应较小且镜检效率较高。同时，该食品组合物具有饱腹感，能够作为代餐，进而能够用于制备特殊医学用途配方食品，例如能够用于制备增稠组件或用于肠镜检查的代餐食品。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括：0.5份 ～15份的活性组分、0.1份～5.5份的调节剂及0.01份～5.5份的稳定剂。其中，活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种。调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种。稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
上述食品组合物的原料配伍合理，清肠效果较好，能够在肠道准备中作为代餐，以降低后续待检测人员对聚乙二醇类等清肠药物的服用量，进而降低聚乙二醇类清肠药物引起的不良反应，提高镜检效率，缩短镜检时间。
魔芋含有丰富的魔芋葡甘聚糖，具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等功能。并且魔芋精粉或魔芋葡甘聚糖溶于水后呈凝胶状，口感爽滑，且无明显异味。
在其中一个实施例中，活性组分为魔芋葡甘聚糖。进一步地，魔芋葡甘聚糖的制备方法为：将鲜魔芋清洗、去皮，然后破碎，多级分离，碾磨，干燥等制得。需要说明的是，魔芋葡甘聚糖不限于通过上述方法制备，可以为市售的魔芋葡甘聚糖。
在其中一个实施例中，魔芋精粉为魔芋精粉。魔芋精粉中含有大量的魔芋葡甘聚糖，魔芋葡甘聚糖是一种天然的高分子可溶性膳食纤维，不含热量、有饱腹感，且能够吸收水分，增加粪便体积，在肠内细菌酵解下产生能够刺激肠蠕动的物质，通便清肠。进一步地，魔芋精粉中的粒径小于或等于200目的粉末的质量百分含量大于或等于90％，魔芋精粉中的葡甘聚糖的质量百分含量大于或等于80％。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括0.9份～13份的活性组分。进一步地，制备食品组合物的原料以重量份数计包括1份～4份的活性组分。更进一步地，制备食品组合物的原料以重量份数计包括2.87份的活性组分。在其中一些实施例中，制备食品组合物的原料以重量份数计包括0.5份、0.7份、0.9份、1.2份、1.6份、1.8份、2.2份、2.4份、2.87份、3份、4份、5份、7份、10份或13份的活性组分。
调节剂能够调节食品组合物的粘度和流动性。
在其中一个实施例中，调节剂为褐藻酸钠。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括0.3份～4.9份的调节剂。进一步地，制备食品组合物的原料以重量份数计包括0.3份～0.9份的调节剂。更进一步地，制备食品组合物的原料以重量份数计包括0.51份的调节剂。在其中一些实施例中，制备食品组合物的原料以重量份数计包括0.1份、0.3份、0.51份、0.9份、1.2份、1.6份、1.8份、2.4份、2.8份、3.2份、3.6份、4份、4.4份、4.9份或5份的调节剂。
稳定剂用于稳定食品组合物的粘度，提高食品组合物的稳定性。
在其中一个实施例中，苹果酸选自DL-苹果酸及L-苹果酸中的至少一种。
在其中一个实施例中，苹果酸钠选自DL-苹果酸钠及L-苹果酸钠中的至少一种。
在其中一个实施例中，稳定剂选自柠檬酸、柠檬酸钠、DL-苹果酸、L-苹果酸、DL-苹果酸钠、L-苹果酸钠、富马酸、富马酸一钠、食用盐及氯化钾中的至少一种。
在其中一个实施例中，稳定剂选自柠檬酸、食用盐及氯化钾中的至少一种。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括0.03份～4.7份的稳定剂。进一步地，制备食品组合物的原料以重量份数计包括0.1份～0.7份的稳定剂。更进一步地，制备食品组合物的原料以重量份数计包括0.35份的稳定剂。在其中一些实施例中，制备食品组合物的原料以重量份数计包括0.01份、0.03份、0.1份、0.2份、0.3份、0.35份、0.5份、0.7份、1份、2份、3份、4份、4.7份、5份或5.5份的稳定剂。
在其中一个实施例中，制备食品组合物的原料以重量份数计还包括60份～720份的水。水为食品组合物的溶剂。此种设置的食品组合物在pH为1.2～7.4下的粘度均保持在1250mPa.s～3000mPa.s，不仅能够降低用于进行肠镜检测时的不良反应，提高镜检效率，还能够在胃肠道环境中维持稳定，提高肠道的清洁度，口感爽滑，使用者的舒适度和耐受性较好，能够用于制备特殊医学用途配方食品，例如能够用于制备增稠组件或用于肠镜检查的代餐食品。
在其中一个实施例中，水选自去离子水及纯水中至少一种。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括80份～560份的水。进一步地，制备食品组合物的原料以重量份数计包括150份～250份的水。更进一步地，制备食品组合物的原料以重量份数计包括204.57份的水。在其中一些实施例中，制备食品组合物的原料以重量份数计包括60份、80份、100份、120份、150份、180份、204.57份、230份、250份、300份、400份、500份、560份、600份或720份的水。
在其中一个实施例中，制备食品组合物的原料以重量份数计包括0.9份～13份的活性组分、0.3份～4.9份的调节剂、0.03份～4.7份的稳定剂及80份～560份的水。此种设置的食品组合物在胃肠道环境的稳定性较好，能够提高肠道清洁度，能够降低待检测人员对聚乙二醇类等清肠药物的服用量，以降低用于进行肠镜检测时的不良反应，提高镜检效率，并且能够减少肠镜检查时对肠道菌群的破坏。
在一个具体示例中，以重量份数计，制备食品组合物的原料包括2.87份 的活性组分、0.51份的调节剂、0.35份的稳定剂及204.57份的水。此种设置得到的食品组合物在肠道中的稳定性更好，降低待检测人员对聚乙二醇类等清肠药物的服用量，不良反应的发生率更小，镜检时间更短，且肠镜检查时对肠道菌群的破坏更小。
在其中一个实施例中，制备食品组合物的原料还包括甜味剂及食用香精中的至少一种。通过添加甜味剂和食用香精，以进一步增加食品组合物的气味和口感。
在其中一个实施例中，甜味剂选自葡萄糖、白砂糖、冰糖、果糖、木糖醇、赤藓糖醇、三氯蔗糖、甜菊糖苷、罗汉果甜苷及阿斯巴甜中的至少一种。进一步地，甜味剂选自葡萄糖及罗汉果甜苷中的至少一种。其中，果糖为结晶果糖。具体地，果糖为淀粉来源结晶果糖。需要说明的是，果糖不限于淀粉来源结晶果糖，还可以其他类型的果糖，例如可以为蔗糖来源结晶果糖。
在其中一个实施例中，以重量份数计，制备食品组合物的原料还包括5份～120份的甜味剂及0.05份～1.9份的食用香精中至少一种。
在其中一个实施例中，以重量份数计，制备食品组合物的原料包括0.9份～13份的活性组分、0.3份～4.9份的调节剂、0.03份～4.7份的稳定剂、80份～560份的水、9份～109份的甜味剂及0.09份～1.6份的食用香精。此种设置得到的食品组合物能够降低用于进行肠镜检测时的不良反应，提高镜检效率，在胃肠道环境中的稳定性较好，对肠道的清洁效果较好，口感好，气味香，使用者的舒适度和耐受性好。
在一个具体示例中，以重量份数计，制备食品组合物的原料包括2.87份的活性组分、0.51份的调节剂、0.35份的稳定剂、204.57份的水、40.98份的甜味剂及0.72份的食用香精。此种设置得到的食品组合物配伍合理，在肠道中的稳定性更好，降低待检测人员对聚乙二醇类等清肠药物的服用量，不良反应的发生率更小，镜检时间更短，且肠镜检查时对肠道菌群的破坏更小，使用者的舒适度和耐受性更好。
在其中一个实施例中，以重量份数计，制备食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份的褐藻酸钠、0.01份～1.2份的柠檬酸、0.01份～1.5份的氯化钠、0.01份～2.0份的氯化钾、8.99份～108.7份的葡萄糖、0.01份～0.3份的罗汉果甜苷、0.09份～1.6份的食用香精及80份～560份的水。此种设置得到的食品组合物配伍合理，在肠道中的稳定性更好，待检测人员对聚乙二醇类等清肠药物的服用量更低，不良反应的发生率更小，镜检时间更短，且肠镜检查时对肠道菌群的破坏更小，使用者的舒适度和耐受性更好。
在一个具体示例中，以重量份数计，制备食品组合物的原料包括2.87份的活性组分、0.51份的褐藻酸钠、40.95份的葡萄糖、0.03份的罗汉果甜苷、 0.2份的柠檬酸、0.1份的氯化钠、0.05份的氯化钾、0.72份的食用香精及204.57份的水。
在其中一个实施例中，食品组合物在pH为1.2～7.4下的粘度为1250mPa.s～3000mPa.s。此种设置的食品组合物能够在不同pH环境下具有稳定的粘度范围，受pH及离子影响小，以能够在胃肠道环境中维持稳定，能够有效地在肠道中发挥促进排便、物理粘附肠道食物残渣等作用，以有效清洁肠道，同时能够有效地排除胃肠道环境的干扰，提高肠道准备的清洁度，降低因胃肠道环境的差异而产生的影响。
在其中一个实施例中，食品组合物在pH1.2的盐酸水溶液中粘度为1250mPa.s～3000mPa.s。
在其中一个实施例中，食品组合物在pH4.5的醋酸盐缓冲液中粘度为1250mPa.s～3000mPa.s。
在其中一个实施例中，食品组合物在pH7.4磷酸盐缓冲液中粘度为1250mPa.s～3000mPa.s。
需要说明的是，制备食品组合物的原料不限于包括上述组分，还可以包括食品学上可接受的辅料，例如可以为丙二醇或聚维酮。
上述实施方式食品组合物的原料包括活性组分、调节剂和稳定剂，活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种，配伍合理，清肠效果较好，能够在肠道准备中作为代餐，以降低后续待检测人员对聚乙二醇类等清肠药物的服用量，进而降低聚乙二醇类清肠药物引起的不良反应，提高镜检效率，缩短镜检时间。经试验验证，与传统采用无渣米粥作为肠道准备中的代餐相比，采用上述食品组合物作为肠道准备中的代餐时待检测人员对聚乙二醇电解质散II的服用量约降低了1000mL～1500mL，镜检时间约降低了5min～7min，恶心、呕吐、腹痛、腹胀等不良反应的发生率更低。
其次，上述实施方式食品组合物具有促进肠道清洁的作用，能够用于肠道手术前的快速清理肠道，有利于外科手术前的肠道准备，同时，该食品组合物具有饱腹感，能够作为代餐食品。
进一步地，常用的聚乙二醇类清肠药物因含有聚乙二醇，导致气味和口感较差，使用者的舒适度和耐受度较差。而上述实施方式的食用组合物中魔芋或魔芋葡甘聚糖的口感较好，没有异味，且能够降低恶心、呕吐、腹痛、腹胀、饥饿等不良反应的发生，使用者的舒适度和耐受度较高。
再者，上述实施方式的食品组合物在胃肠道环境中的稳定性较好，不会 分解成刺激性或破坏性的物质，能够维持肠道菌群的温度，有利于减少肠镜检查时对肠道菌群的破坏，在临床上肠镜检测方面具有较大的应用空间，有利于胃癌、结直肠癌等胃肠道癌症的准确检查。
最后，上述实施方式的食品组合物在pH1.2～7.4下能够保持粘度为1250mPa.s～3000mPa.s，在不同pH环境下具有稳定的粘度范围，受pH及离子影响小，能够在胃肠道环境中具有较好的稳定性，能够有效在肠道发挥促进排便，物理粘附肠道食物残渣等作用，从而有效清洁肠道，同时能够有效的排除胃肠道环境的干扰，提高肠道准备的清洁度，降低肠道环境差异带来的影响，以能够用于制备特殊医学用途配方食品，例如能够用于制备增稠组件或用于肠镜检查的代餐食品。
此外，提供一实施方式的食品组合物的制备方法，包括如下步骤：将上述实施方式的制备食品组合物的原料混合，得到食品组合物。
如图1所示，在其中一个实施例中，制备食品组合物的原料以重量份数计包括0.5份～15份的活性组分、0.1份～5.5份的调节剂、0.01份～5.5份的稳定剂及60份～720份的水；将制备食品组合物的原料混合，得到食品组合物的步骤包括S110～S130：
S110、将水与稳定剂混合，得到第一物料。
在其中一个实施例中，制备食品组合物的原料还包括60份～720份的水、5份～120份的甜味剂及0.05份～1.9份的食用香精，S110包括：将水加热，再加入稳定剂、一部分甜味剂溶解并混匀，得到第一物料。进一步地，加热温度为30℃～90℃。更进一步地，加热温度为33℃～78℃。
S120、将活性组分和调节剂混合，得到第二物料。
在其中一个实施例中，制备食品组合物的原料还包括60份～720份的水、5份～120份的甜味剂及0.05份～1.9份的食用香精，S120包括：将活性组分、调节剂和剩余部分的甜味剂混合，得到第二物料。进一步地，将活性组分、调味剂和剩余部分的甜味剂混匀，直至得到的混合物状态均一且无肉眼可见不溶物，得到第二物料。
通过将制备食品组合物的原料中的甜味剂分为两部分，分别在S110和S120中加入，能够使食品组合物的甜味更加均一。
在其中一个实施例中，一部分甜味剂与剩余部分甜味剂均选自葡萄糖、白砂糖、冰糖、果糖、木糖醇、赤藓糖醇、三氯蔗糖、甜菊糖苷、罗汉果甜苷及阿斯巴甜中的至少一种。需要说明的是，可以根据需要选择一部分甜味剂在S110中加入，选择另一部分的甜味剂在S120中加入。
进一步地，一部分甜味剂选自白砂糖、木糖醇、甜菊糖苷、罗汉果甜苷及三氯蔗糖中的至少一种。剩余部分甜味剂选自冰糖、阿斯巴甜、葡萄糖、 果糖及赤藓糖醇中的至少一种。
需要说明的是，不限于将制备食品组合物的甜味剂分成两部分以分别在S110和S120中加入，也可以将制备食品组合物的甜味剂在S110中全部加入，还可以将制备食品组合物的甜味剂在S120中全部加入。需要说明的是，S110与S120没有先后顺序，可以先进行S110再进行S120，也可以先进行S120再进行S110，还可以S110和S120并行操作。
S130、将第一物料与第二物料混匀，得到食品组合物。
在其中一个实施例中，将第一物料与第二物料混匀的步骤之后，还包括如下步骤：将第一物料与第二物料混匀后的混合物进行灭菌处理。进一步地，灭菌温度为105℃～130℃，灭菌时间为10min～50min。更进一步地，灭菌温度为110℃～121℃，灭菌时间为15min～45min。
在其中一个实施例中，制备食品组合物的原料还包括60份～720份的水、5份～120份的甜味剂及0.05份～1.9份的食用香精，S130包括：将第一物料、第二物料及食用香精混匀，于105℃～130℃下灭菌10min～50min，得到食品组合物。
在其中一个实施例中，制备食品组合物的原料包括0.5份～15份的活性组分、0.1份～5.5份的调节剂、0.01份～5.5份的稳定剂及60份～720份的水；将制备食品组合物的原料混合，得到食品组合物的步骤包括：将水与稳定剂混合，得到第一物料；将活性组分和调节剂混合，得到第二物料；及将第一物料与第二物料混匀，得到食品组合物。
在其中一个实施例中，制备食品组合物的原料还包括0.5份～15份的活性组分、0.1份～5.5份的调节剂、0.01份～5.5份的稳定剂、60份～720份的水、5份～120份的甜味剂及0.05份～1.9份的食用香精；将制备食品组合物的原料混合，得到食品组合物的步骤包括：将水加热至30℃～90℃后，与稳定剂、一部分甜味剂混合，得到第一物料；将活性组分和调节剂及剩余部分甜味剂混合，得到第二物料；及将第一物料、第二物料及食用香精混匀，于105℃～130℃下灭菌10min～50min，得到食品组合物。
在其中一个实施例中，制备食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份的褐藻酸钠、0.01份～1.2份的柠檬酸、0.01份～1.5份的氯化钠、0.01份～2.0份的氯化钾、8.99份～108.7份的葡萄糖、0.01份～0.3份的罗汉果甜苷、0.09份～1.6份的食用香精及80份～560份的水，将制备食品组合物的原料混合，得到食品组合物的步骤包括：将水加热至30℃～90℃后，与柠檬酸、氯化钠、氯化钾及罗汉果甜苷混合，得到第一物料；将活性组分、褐藻酸钠、葡萄糖混合，得到第二物料；及将第一物料、第二物料及食用香精混匀，于105℃～130℃下灭菌10min～50min，得到所述食品组合物。
上述实施方式的食品组合物的制备方法，操作简单，得到的食品组合物能够用于肠镜检测，以降低肠镜检测时不良反应，提高镜检效率，能够用于制备特殊医学用途配方食品，例如能够用于制备增稠组件或用于肠镜检查的代餐食品。
以下为具体实施例部分。
如未特殊说明，以下实施例，则不包括除不可避免的杂质外的其他组分。
如未特别说明，以下实施例中，原料的特性为：卡拉胶符合GB 1886.169的要求；褐藻酸钠符合GB 1886.243的要求；褐藻酸钾符合GB 29988的要求；瓜尔胶符合GB 28403的要求；黄原胶符合GB 1886.41的要求；刺槐豆胶符合GB 29945的要求；甲基纤维素符合GB 1886.256的要求；银耳多糖符合QBBI0004S的要求，且购于上海辉文生物技术股份有限公司；柠檬酸符合GB 1886.235的要求；柠檬酸钠符合GB 1886.25的要求；DL-苹果酸符合GB 25544的要求；DL-苹果酸钠符合GB 30608的要求；L-苹果酸符合GB 1886.40的要求；L-苹果酸钠符合国家卫生健康委员会关于(±)-1-环己基乙醇等食品添加剂新品种的公告(2018年第8号)的要求；富马酸符合GB 25546的要求；富马酸一钠符合GB 1886.88的要求；食用盐符合GB 2721的要求；氯化钾符合GB 25585的要求；葡萄糖符合GB/T 20880的要求；白砂糖符合GB/T 317的要求；冰糖符合GB/T 35883的要求；结晶果糖符合GB/T 26762的要求；木糖醇符合GB 1886.234的要求；赤藓糖醇符合GB 26404的要求；三氯蔗糖符合GB 25531的要求；甜菊糖苷符合GB 8270的要求；罗汉果甜苷符合GB 1886.77的要求；阿斯巴甜符合GB 22367的要求；食品用香精符合GB 30616的要求，食用香精为市售的ZT316001的食用香精。圆苞车前子壳粉符合关于批准塔格糖等6种新食品原料的公告(卫生计生委2014年第10号)的要求。羟乙基纤维素符合药用辅料手册(R.C.罗，P.J.舍斯基，P.J.韦勒.药用辅料手册[M].北京：化学工业出版社，2005)的要求。碳酸铵符合GB 2760的要求。
如未特别说明，以下实施例中，水为纯水；魔芋精粉、魔芋葡甘聚糖购于湖北强森魔芋科技有限公司。
如未特别说明，以下实施例中，“份”表示重量份数。
1、按照表1～3中的参数，制备实施例1～23的食品组合物。
其中，实施例1～23的食品组合物中各原料的重量份数如表1所示，单位为“份”，即重量份数；
实施例1～23的食品组合物中各原料的具体物质如表2所示；表2中，实 施例14所用的魔芋精粉中，并粒径小于或等于200目的粉末的质量百分含量＜90％(85％)，且葡甘聚糖的质量百分含量＜80％(50％)，其他指标符合GB/T 18104要求；其他实施例中所用的魔芋精粉符合GB/T 18104要求，并粒径小于或等于200目的粉末的质量百分含量≥90％，且葡甘聚糖的质量百分含量≥80％；
实施例1～23的食品组合物中制备过程的工艺参数如表3所示。
具体地，食品组合物的制备过程如下：
(1)按比例称取制备食品组合物的原料；
(2)将水加热至T1℃，加入一部分甜味剂、稳定剂，溶解并搅拌均匀，得到第一物料，一部分甜味剂选自白砂糖、木糖醇、甜菊糖苷、三氯蔗糖及罗汉果甜苷中的至少一种；
(3)将活性组分、调节剂和剩余部分甜味剂，充分溶胀并搅拌均匀，得到第二物料，剩余部分甜味剂选自冰糖、阿斯巴甜、葡萄糖、果糖及赤藓糖醇中的至少一种；
(4)将第一物料与第二物料混合，搅拌均匀，T2℃下灭菌tmin，得到食品组合物。
需要说明的是，步骤(2)中，“一部分甜味剂选自白砂糖、木糖醇、甜菊糖苷、三氯蔗糖及罗汉果甜苷中的至少一种”是指表1中的各实施例中对应的甜味剂为多种时，多种甜味剂中属于“一部分甜味剂”的则在步骤(2)中加入以得到第一物料。步骤(3)中，“剩余部分甜味剂选自冰糖、阿斯巴甜、葡萄糖、果糖及赤藓糖醇中的至少一种”是指表1中的各实施例中对应的甜味剂为对照时，多种甜味剂中属于“剩余甜味剂”的则在步骤(3)中加入以得到第二物料。
表1实施例1～23的食品组合物的原料的重量份数
  活性组分 调节剂 稳定剂 甜味剂 食用香精 水
实施例1 0.5 5.5 0.01 5 0.05 60
实施例2 15 0.1 5.5 120 1.9 720
实施例3 7 2.5 2.5 60 0.9 350
实施例4 0.9 4.9 0.03 9 0.09 80
实施例5 13 0.3 4.7 109 1.6 560
实施例6 7 2.2 2.2 53 0.7 230
实施例7 2.87 0.51 0.35 40.98 0.72 204.57
实施例8 2.87 0.51 0.35 0 0 204.57
实施例9 2.87 0.51 0.35 40.98 0.72 204.57
实施例10 0.9 4.9 0.03 0 0 80
实施例11 13 0.3 4.7 0 0 560
实施例12 0.9 4.9 0.03 9 0.09 80
实施例13 13 0.3 4.7 109 1.6 560
实施例14 2.87 0.51 0.35 40.98 0.72 204.57
实施例15 0.45 5.8 2.2 53 0.7 230
实施例16 15.7 0.099 2.5 60 0.9 350
实施例17 2.87 0 0.35 40.98 0.72 204.57
实施例18 0 0.51 0.35 40.98 0.72 204.57
实施例19 2.87 0.51 0 40.98 0.72 204.57
实施例20 2.87 0 0.2 40.98 0.72 204.57
实施例21 2.87 0.51 0.35 40.98 0.72 204.57
实施例22 2.87 0.51 0.35 40.98 0.72 204.57
实施例23 2.87 0.51 0.35 40.98 0.72 204.57
表2实施例1～23的食品组合物的原料的具体物质
Figure PCTCN2019079330-appb-000001
Figure PCTCN2019079330-appb-000002
Figure PCTCN2019079330-appb-000003
表2中“--”表示不含该类物质。
表3实施例1～23的食品组合物的制备过程的工艺参数
  T1(℃) T2(℃) t(min)
实施例1 90 105 50
实施例2 60 130 10
实施例3 30 118 30
实施例4 78 110 45
实施例5 33 121 30
实施例6 55 116 15
实施例7 58 121 15
实施例8 58 121 15
实施例9 55 116 15
实施例10 50 116 30
实施例11 60 121 15
实施例12 50 121 15
实施例13 60 116 30
实施例14 58 121 15
实施例15 55 116 15
实施例16 30 118 30
实施例17 58 121 15
实施例18 58 121 15
实施例19 58 121 15
实施例20 58 121 15
实施例21 55 121 15
实施例22 55 121 15
实施例23 55 121 15
2、测试：
测试一、测定实施例1～23的食品组合物在pH1.2、pH4.5、pH7.4下的粘度
(1)不同pH的溶液的配制：
pH1.2的盐酸水溶液的配置：将7.65mL、质量百分含量为约36.5％的盐酸加水稀释至1000mL，混匀，得到pH1.2的盐酸水溶液；
pH4.5的醋酸盐缓冲液的配置：向18g的醋酸钠中加入9.8mL的冰醋酸，再加水稀释至1000mL，混匀，得到pH4.5的醋酸盐缓冲液；
pH7.4的磷酸盐缓冲液配置：向1.36g的磷酸二氢钾中加入79mL、0.lmol/L的氢氧化钠水溶液，再加水稀释至200mL，混匀，得到pH7.4的磷酸盐缓冲液。
(2)待测样品的配制：
待测样品1的配制：将实施例1～23的食品组合物和对比代餐物(即对比例)分别与pH1.2的盐酸水溶液混匀，得到待测样品1；每个实施例的食品组合物与pH1.2的盐酸水溶液的质量比均为1:1；
待测样品2的配制：将实施例1～23的食品组合物分别与pH4.5的醋酸盐缓冲液混匀，得到待测样品2；每个实施例的食品组合物与pH4.5的醋酸盐缓冲液的质量比均为1:1；
待测样品3的配制：将实施例1～23的食品组合物分别与pH7.4的磷酸盐 缓冲液混匀，得到待测样品3；每个实施例的食品组合物与pH7.4的磷酸盐缓冲液的质量比均为1:1；
其中，对比代餐物为市售的货号为8174634的肠镜检测代餐物。
(3)采用中国药典2015年版四部附录0633粘度测定法第三法旋转黏度计测定法(转子型旋转黏度计，仪器信息：生产厂家：美国BROOKFIELD，型号：DV-E，转子：3#，转速：20转，25℃)测定各待测样品的粘度，测定结果详见表4。
表4实施例1～23的食品组合物分别在pH1.2、pH4.5、pH7.4下的粘度
Figure PCTCN2019079330-appb-000004
Figure PCTCN2019079330-appb-000005
从表4可以看出，实施例1～14的食品组合物在pH1.2、pH4.5、pH7.4下的粘度均大致相同，粘度大小适宜，而对比例及对比代餐物在pH1.2、pH4.5、pH7.4下的粘度波动较大，或粘度偏小，不利于产生持续饱腹感及肠道残渣碎屑的清洁，说明上述实施方式的食品组合物在不同pH环境下具有稳定的粘度范围，受pH及离子影响小，能够在胃肠道环境中具有较好的稳定性，有利于产生持续的饱腹感并清除肠道食物残渣碎屑。
测试二、测定实施例1～23的食品组合物在肠镜检查中作为代餐的效果
(1)实验分组：
实验共分为四组，分别为传统组、实验一组、实验二组和对照组。选取体检肠镜项目志愿者375人，均分为25个小组。其中，1个小组为传统组，14个小组为实验一组，9个小组为实验二组，1个小组为对照组。体检肠镜项目志愿者的年龄为27岁～53岁，问卷调查体检时未有电解质紊乱情况，无重大肠道疾病如肠癌等或肠道切除治疗史，未有急性重度结肠炎或既往有严重肠腔狭窄或畸形情况。
(2)实验过程：
传统组在体检前一天进食无渣米粥。实验一组中14个小组在体检前一天分别以实施例1～14的食品组合物作为代餐，每餐250g。实验二组中9个小组在体检前一天分别以实施例15～23的食品组合物作为代餐，每餐250g。对照组在体检前一天以市售的货号为8174634的肠镜检测代餐物作为代餐，每餐40g，加温开水250g搅拌均匀服用。每组均于体检前一天晚上9点服用30mL的蓖麻油，检查当天服用市售的聚乙二醇电解质散II。
其中，聚乙二醇电解质散II的服用方法：将137.15g的聚乙二醇电解质散II粉末倒入2L、40℃的温开水中搅拌均匀，均分为两份，得到两份聚乙二醇电解质水溶液。第一份聚乙二醇电解质水溶液于20分钟内喝完。间隔30min后喝另一份聚乙二醇电解质水溶液，且每隔15分钟喝1次，每次200mL。排 便未达到波士顿VII型时再适当补充聚乙二醇电解质水溶液，直至排便达到波士顿VII型。
(3)效果评价
(a)不良反应情况：观察各组的志愿者在服用聚乙二醇电解质水溶液起至镜检完成后1h内是否出现腹胀腹痛、恶心呕吐、头昏头痛、疲倦感、饥饿感、低血糖症状，并记录出现相应症状的人数。测定结果详见表5。
表5实施例1～23和传统组的志愿者不良反应的情况
Figure PCTCN2019079330-appb-000006
Figure PCTCN2019079330-appb-000007
从表5可以看出，实施例1～14的志愿者的不良反应的发生率明显低于传统组和对照组，说明上述实施方式的食品组合物能够降低镜检时的不良反应。
(b)舒适度评分：以问卷的形式收集每一位志愿者肠镜体检的舒适度评价。评价标准为舒适、较舒适、一般、痛苦、非常痛苦，并统计对应等级舒适度的人数。测定结果详见表6。
表6实施例1～23的食品组合物的舒适度
Figure PCTCN2019079330-appb-000008
Figure PCTCN2019079330-appb-000009
从表6可以看出，实施例1～14的志愿者的舒适度明显优于传统组和对照组，说明上述实施方式的食品组合物有利于提高志愿者在肠镜检测中的舒适度。
(c)志愿者对聚乙二醇电解质水溶液服用量的检测：分别记录每位志愿者在服用聚乙二醇电解质水溶液后排便达到波士顿VII型(BBPS)时，对聚乙二醇电解质水溶液的服用量，并计算每个小组的平均值。测定结果详见表7。表7表示的是每个小组在服用聚乙二醇电解质水溶液后排便达到波士顿VII型(BBPS)时，聚乙二醇电解质水溶液的服用量。
表7
Figure PCTCN2019079330-appb-000010
Figure PCTCN2019079330-appb-000011
从表7可以看出，实施例1～14的志愿者的服用聚乙二醇电解质水溶液后排便达到波士顿VII型(BBPS)时聚乙二醇电解质水溶液的服用量约为1200mL～1700mL，明显低于传统组(2760.0mL±540.9mL)和对照组，说明上述实施方式的食品组合物作为代餐具有较好的清肠作用，有利于减少待检测人员对清肠药物的服用量。
(d)镜检时间评估：采用OLYMPUS内窥镜对每位志愿者进行结肠镜检查，分别记录每位志愿者进行结肠镜检查所用的时间(即镜检时间)，即在结肠镜检测时进镜达回盲部所需时间及退镜所需时间之和，并计算每个小组的平均值。测定结果详见表8。表8表示的是每个小组的志愿者进行结肠镜检查所用的时间。
表8
Figure PCTCN2019079330-appb-000012
Figure PCTCN2019079330-appb-000013
从表8可以看出，实施例1～14的志愿者的镜检时间约为21min～23min，明显低于传统组(29.15min±2.94min)和对照组，说明上述实施方式的食品组合物作为代餐具有较好的清肠作用，能够缩减肠镜检测的时间，提高镜检效率，能够进一步降低肠镜进入身体内产生的痛苦。
(e)对肠道菌群的影响：采用PCR法(即聚合酶链式反应法)检测结肠镜检前一天和结肠镜检测后每位志愿者粪便中益生菌群的数量；结肠镜检测前一天志愿者粪便中益生菌群的数量记为P0，单位为cfu；结肠镜检测后每位志愿者粪便中益生菌群的数量记为P1，单位为cfu；计算每位志愿者结肠镜检前一天和结肠镜检测后每位志愿者粪便中益生菌群的数量的比值，即P1/P0×100(表示为P1/P0值)，单位为％；计算每小组的平均值。测定结果详见表9。表9表示的是结肠镜检前一天和结肠镜检测后每个小组的志愿者粪便中益生菌群的变化。
表9
Figure PCTCN2019079330-appb-000014
Figure PCTCN2019079330-appb-000015
从表9可以看出，实施例1～14的志愿者的P1/P0值约为76％～85％，明显高于传统组(43.5％)和对照组，说明上述实施方式的食品组合物作为代餐能够降低肠镜检测对肠道菌群的破坏，以降低肠镜检测对机体产生的伤害。
综上所述，上述实施方式的食品组合物在胃肠道环境中的稳定性较高，有利于减少待检测人员对清肠药物的服用量，降低镜检时的不良反应，缩短镜检时间，提高镜检舒适度，有利于降低镜检对肠道内益生菌群的破坏，能够用于制备特殊医学用途配方食品，例如能够用于制备增稠组件或用于肠镜检查的代餐食品。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详 细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (20)

  1. 一种食品组合物，以重量份数计，制备所述食品组合物的原料包括：
    活性组分   0.5份～15份；
    调节剂     0.1份～5.5份；及
    稳定剂     0.01份～5.5份；
    其中，所述活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，所述调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，所述稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
  2. 根据权利要求1所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料还包括60份～720份的水。
  3. 根据权利要求2所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份的所述调节剂、0.03份～4.7份的所述稳定剂及80份～560份的所述水。
  4. 根据权利要求3所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括2.87份的所述活性组分、0.51份的所述调节剂、0.35份的所述稳定剂及204.57份的所述水。
  5. 根据权利要求1所述的食品组合物，其特征在于，制备所述食品组合物的原料还包括甜味剂及食用香精中至少一种。
  6. 根据权利要求5所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料还包括5份～120份的所述甜味剂及0.05份～1.9份的所述食用香精中至少一种。
  7. 根据权利要求5所述的食品组合物，其特征在于，所述甜味剂选自葡萄糖、白砂糖、冰糖、果糖、木糖醇、赤藓糖醇、三氯蔗糖、甜菊糖苷、罗汉果甜苷及阿斯巴甜中的至少一种。
  8. 根据权利要求5所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份的所述调节剂、0.03份～4.7份的所述稳定剂、80份～560份的所述水、9份～109份的所述甜味剂及0.09份～1.6份的所述食用香精。
  9. 根据权利要求8所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括2.87份的所述活性组分、0.51份的所述调节剂、0.35份的所述稳定剂、204.57份的所述水、40.98份的所述甜味剂及0.72份的所述食用香精。
  10. 根据权利要求1所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份 的褐藻酸钠、0.01份～1.2份的柠檬酸、0.01份～1.5份的氯化钠及0.01份～2.0份的氯化钾。
  11. 根据权利要求10所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括8.99份～108.7份的葡萄糖、0.01份～0.3份的罗汉果甜苷、0.09份～1.6份的食用香精及80份～560份的水。
  12. 根据权利要求11所述的食品组合物，其特征在于，以重量份数计，制备所述食品组合物的原料包括2.87份的所述活性组分、0.51份的褐藻酸钠、40.95份的葡萄糖、0.03份的罗汉果甜苷、0.2份的柠檬酸、0.1份的氯化钠、0.05份的氯化钾、0.72份的食用香精及204.57份的水。
  13. 根据权利要求1～12任一项所述的食品组合物，其特征在于，所述魔芋精粉中的粒径小于或等于200目的粉末的质量百分含量大于或等于90％，所述魔芋精粉中的葡甘聚糖的质量百分含量大于或等于80％。
  14. 根据权利要求1～12任一项所述的食品组合物，其特征在于，所述食品组合物在pH为1.2～7.4下的粘度为1250mPa.s～3000mPa.s。
  15. 一种食品组合物的制备方法，其特征在于，包括如下步骤：
    将制备食品组合物的原料混合，得到所述食品组合物，制备所述食品组合物的原料以重量份数计包括0.5份～15份的活性组分、0.1份～5.5份的调节剂及0.01份～5.5份的稳定剂；其中，所述活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，所述调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，所述稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
  16. 根据权利要求15所述的食品组合物的制备方法，其特征在于，制备所述食品组合物的原料还包括60份～720份的水；所述将制备食品组合物的原料混合，得到所述食品组合物的步骤包括：
    将所述水与所述稳定剂混合，得到第一物料；
    将所述活性组分和所述调节剂混合，得到第二物料；及
    将所述第一物料与所述第二物料混匀，得到所述食品组合物。
  17. 根据权利要求15所述的食品组合物的制备方法，其特征在于，制备所述食品组合物的原料还包括60份～720份的水、5份～120份的甜味剂及0.05份～1.9份的食用香精；所述将制备食品组合物的原料混合，得到所述食品组合物的步骤包括：
    将所述水加热至30℃～90℃后，与所述稳定剂、一部分所述甜味剂混合，得到第一物料；
    将所述活性组分和所述调节剂及剩余部分所述甜味剂混合，得到第二物 料；及
    将所述第一物料、所述第二物料及所述食用香精混匀，于105℃～130℃下灭菌10min～50min，得到所述食品组合物。
  18. 根据权利要求15所述的食品组合物的制备方法，其特征在于，制备所述食品组合物的原料包括0.9份～13份的所述活性组分、0.3份～4.9份的褐藻酸钠、0.01份～1.2份的柠檬酸、0.01份～1.5份的氯化钠、0.01份～2.0份的氯化钾、8.99份～108.7份的葡萄糖、0.01份～0.3份的罗汉果甜苷、0.09份～1.6份的食用香精及80份～560份的水；所述将制备食品组合物的原料混合，得到所述食品组合物的步骤包括：
    将所述水加热至30℃～90℃后，与所述柠檬酸、所述氯化钠、所述氯化钾及所述罗汉果甜苷混合，得到第一物料；
    将所述活性组分、所述褐藻酸钠、所述葡萄糖混合，得到第二物料；及
    将所述第一物料、所述第二物料及所述食用香精混匀，于105℃～130℃下灭菌10min～50min，得到所述食品组合物。
  19. 一种食品组合物在制备特殊医学用途配方食品中的应用，制备所述食品组合物的原料以重量份数计包括：0.5份～15份的活性组分、0.1份～5.5份的调节剂及0.01份～5.5份稳定剂；其中，所述活性组分选自魔芋精粉及魔芋葡甘聚糖中的至少一种，所述调节剂选自卡拉胶、褐藻酸钠、褐藻酸钾、瓜尔胶、黄原胶、刺槐豆胶、甲基纤维素及银耳多糖中的至少一种，所述稳定剂选自柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、富马酸、富马酸一钠、氯化钠及氯化钾中的至少一种。
  20. 根据权利要求19所述的应用，其特征在于，所述特殊医学用途配方食品选自增稠组件及代餐食品中的一种。
PCT/CN2019/079330 2019-03-22 2019-03-22 食品组合物及其制备方法和应用 WO2020191544A1 (zh)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
CN105639553A (zh) * 2015-12-30 2016-06-08 陕西科技大学 一种苦瓜魔芋果冻及其制备方法
CN106360516A (zh) * 2015-07-23 2017-02-01 中粮集团有限公司 热稳定性良好的混合凝胶食品及其制造方法
CN109007720A (zh) * 2018-07-19 2018-12-18 青岛明月海藻生物科技有限公司 一种富含岩藻多糖的养护肠道型果冻及其制备方法

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Publication number Priority date Publication date Assignee Title
CN106360516A (zh) * 2015-07-23 2017-02-01 中粮集团有限公司 热稳定性良好的混合凝胶食品及其制造方法
CN105639553A (zh) * 2015-12-30 2016-06-08 陕西科技大学 一种苦瓜魔芋果冻及其制备方法
CN109007720A (zh) * 2018-07-19 2018-12-18 青岛明月海藻生物科技有限公司 一种富含岩藻多糖的养护肠道型果冻及其制备方法

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