阅读说明：本技术 一种辅助吞咽障碍人士进食的增稠凝固粉的生产方法 (method for preparing thickening and coagulating powder for assisting dysphagia person to eat food ) 是由 胥九兵 范婷婷 徐淑科 刘元涛 崔晓 李树标 薄文文 刘建阳 于 2019-11-18 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体公开了一种适用于吞咽障碍人士的食物凝固粉,所述食物凝固粉包括如下各原料：大米、玉米、黄原胶、阿拉伯胶、微晶纤维素、麦芽糊精。本发明还公开了食物凝固粉的生产方法。所述食物凝固粉可添加在水、果汁、牛奶、汤等各类冷热饮品/食品中,适用于脑卒等吞咽障碍患者食用,可减少患者误吸的危险及不必要的插胃管,保证水分的摄入,有助于患者吞咽功能的恢复。(The invention relates to the technical field of food processing, and particularly discloses kinds of food solidified powder suitable for dysphagia people, which comprises the following raw materials of rice, corn, xanthan gum, arabic gum, microcrystalline cellulose and maltodextrin.)

1, kinds of food coagulating powder suitable for dysphagia people, characterized in that the food coagulating powder comprises rice, corn, acacia, maltodextrin, and thickener.

2. A food masa suitable for persons with swallowing disorders according to claim 1 wherein the thickener is xanthan gum and microcrystalline cellulose.

3. The solidified food powder for persons with swallowing disorders according to claim 2, wherein the solidified food powder comprises the following raw materials in parts by mass: 26-45 parts of rice, 12-20 parts of corn, 2-3 parts of xanthan gum, 5-6 parts of Arabic gum, 3-5 parts of microcrystalline cellulose and 55-62 parts of maltodextrin.

4. The solidified food powder for persons with swallowing disorders according to claim 3, wherein the solidified food powder comprises the following raw materials in parts by mass: 26 parts of rice, 12 parts of corn, 2 parts of xanthan gum, 5 parts of Arabic gum, 3 parts of microcrystalline cellulose and 55 parts of maltodextrin.

A process for producing solidified food powder suitable for persons with dysphagia according to claim 2 or 3 or 4, which comprises the steps of:

s1: mixing rice and corn, pulverizing, and puffing to obtain puffed powder;

s2: uniformly mixing the puffed powder prepared in the step S1 with Arabic gum and part of maltodextrin, dissolving the mixture in water, and then performing spray drying to prepare standby powder;

s3: mixing the standby powder prepared in the step S2 with the rest maltodextrin to obtain a big material;

s4: uniformly mixing xanthan gum and microcrystalline cellulose, weighing a macro-material which is 1-4 times of the mass of the mixture of the xanthan gum and the microcrystalline cellulose, and uniformly mixing the macro-material with the mixture of the xanthan gum and the microcrystalline cellulose;

s5, weighing a macro material with the mass 1-4 times of that of the mixture obtained in the step S4, uniformly mixing the macro material with the mixture obtained in the step S4, and repeating the steps until the use amount of the macro material is more than of the total mass of the macro material;

s6: and (5) uniformly mixing the mixture obtained in the step (S5) with the rest aniseed to obtain the food coagulated powder.

6. The method of claim 5, wherein the rice and corn are pulverized and sieved through a 60 mesh sieve, and then puffed, and the puffed powder is pulverized to 60 mesh in step S1.

7. The method for producing a set powder of food suitable for persons with swallowing disorders according to claim 5, wherein the step S1 is carried out by puffing with a twin-screw puffing machine, and controlling the temperature in the region to be 60-70 ℃, the temperature in the second region to be 100-110 ℃ and the temperature in the third region to be 120-130 ℃.

8. The method for producing a set powder of food suitable for persons having a swallowing disorder according to claim 5, wherein the spray-drying conditions in step S2 are as follows: the air inlet temperature is 130-150 ℃, and the air outlet temperature is 90-100 ℃.

9. The method for producing a coagulated food powder suitable for use by a person having a swallowing disorder according to claim 5, wherein the maltodextrin is used in an amount of 10 to 20% by mass based on the total mass of the coagulated food powder in step S2.

Technical Field

The invention belongs to the technical field of edible thickening powder, and particularly relates to a production method of thickening and coagulating powder for assisting dysphagia people to eat.

Background

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide kinds of food coagulated powder which has natural food flavor and can be prepared at low temperature and high temperature and is suitable for dysphagia people, and the food coagulated powder can be added into various cold and hot drinks/foods such as water, fruit juice, milk, soup and the like and has better mouthfeel.

In order to solve the technical problem, the invention adopts the following scheme:

A food coagulating powder suitable for dysphagia people comprises rice, semen Maydis, xanthan gum, arabic gum, microcrystalline cellulose, and maltodextrin.

The invention relates to a food coagulating powder which is prepared by mixing starch and maltodextrin, has poor taste, has brewing temperature which must reach the starch gelatinization temperature, and can not reach the coagulating effect when the brewing temperature is lower than the gelatinization temperature of the starch.

, because the food solidified powder prepared by the invention contains a plurality of components, each raw material constitutes extremely complex food systems, the components are easy to mutually influence, and the final result can be greatly influenced by slight change of the components of raw materials, therefore, the inventor carries out a large amount of tracking tests according to the characteristics of each raw material, tests different proportions and selects a proper dosage range.

The food solidified powder comprises the following raw materials in parts by mass: 26-45 parts of rice, 12-20 parts of corn, 2-3 parts of xanthan gum, 5-6 parts of Arabic gum, 3-5 parts of microcrystalline cellulose and 55-62 parts of maltodextrin.

, preferably, the food coagulating powder comprises the following raw materials, by mass, 30 parts of rice, 15 parts of corn, 2 parts of xanthan gum, 5 parts of Arabic gum, 4 parts of microcrystalline cellulose and 60 parts of maltodextrin.

The invention also discloses a production method of the food coagulated powder, which comprises the following preparation steps:

s1: mixing rice and corn, pulverizing, and puffing to obtain puffed powder;

s2: uniformly mixing the puffed powder prepared in the step S1 with Arabic gum and part of maltodextrin, dissolving the mixture in water, and then performing spray drying to prepare standby powder;

s3: mixing the standby powder prepared in the step S2 with the rest maltodextrin to obtain a big material;

s4: uniformly mixing xanthan gum and microcrystalline cellulose, weighing a macro-material which is 1-4 times of the mass of the mixture of the xanthan gum and the microcrystalline cellulose, and uniformly mixing the macro-material with the mixture of the xanthan gum and the microcrystalline cellulose;

s5, weighing a macro material with the mass 1-4 times of that of the mixture obtained in the step S4, uniformly mixing the macro material with the mixture obtained in the step S4, and repeating the steps until the use amount of the macro material is more than of the total mass of the macro material;

s6: and (5) uniformly mixing the mixture obtained in the step (S5) with the rest aniseed to obtain the food coagulated powder.

The invention uses rice and corn to replace common starch, the puffed rice has natural special fragrance, the puffed rice and corn are mixed with Arabic gum, and then water is added for dissolving and spray drying, which is beneficial to keeping the fragrance of the mixture. If the swelling powder and xanthan gum or microcrystalline cellulose are dissolved and then spray-dried, the effect of keeping the fragrance cannot be achieved; because the amount of the xanthan gum and the microcrystalline cellulose is greatly different from that of the large material, the invention adopts a stepwise dilution method to gradually dilute the xanthan gum and the microcrystalline cellulose into the large material, which is beneficial to uniform mixing.

, step S1, rice and corn are crushed, sieved by a 60-mesh sieve, puffed and crushed to 60 meshes, the invention has good mixing performance in a larger temperature range, besides, the inventor finds that the prepared food coagulated powder can be applied to various cold and hot drinks/foods such as water, fruit juice, milk, soup and the like by adjusting the fineness of the powder particles of the puffed powder and matching the preparation steps, so that the solid-liquid separation (solid-liquid separation) of the drinks can be kept for a long time, and the application is overcome

The traditional starch food solidified powder has the defect of easy layering, and is more suitable for people with swallowing difficulty.

, in the step S1, a double-screw extruder is used for puffing, and the temperature of the area is controlled to be 60-70 ℃, the temperature of the second area is controlled to be 100-110 ℃, and the temperature of the third area is controlled to be 120-130 ℃.

, in the step S2, the conditions of spray drying are that the air inlet temperature is 130-150 ℃ and the air outlet temperature is 90-100 ℃.

, in the step S2, the amount of the maltodextrin is 10-20% of the total mass of the composition.

Compared with the prior art, the invention has the following beneficial effects:

1. the food coagulated powder of the invention is suitable for dysphagia people to replace common starch with rice and corn, has the flavor of natural food and special puffed fragrance, and has good taste.

2. The food coagulated powder can be added into various cold and hot drinks/foods such as water, fruit juice, milk, soup and the like, can be brewed at low temperature or high temperature, and has good brewing performance in a larger temperature range.

3. The food solidified powder is suitable for patients with dysphagia such as cerebral apoplexy, can reduce the risk of aspiration of the patients and unnecessary gastric intubation, ensures the water intake, and is beneficial to the recovery of the swallowing function of the patients.

Detailed Description

The invention is further illustrated by in the following examples, which are to be construed as merely illustrative and not limitative of the remainder of the disclosure, and further are intended to be open ended and are intended to be open ended by those skilled in the art after reading the teachings herein and are therefore intended to be limited only by the appended claims.