Electrolyte food gel and preparation method thereof

文档序号：1851528 发布日期：2021-11-19 浏览：21次中文

阅读说明：本技术 一种电解质食品凝胶剂及其制备方法 (Electrolyte food gel and preparation method thereof ) 是由洪哲张业敏于 2021-08-30 设计创作，主要内容包括：本发明涉及一种电解质食品凝胶剂及其制备方法,所述电解质食品凝胶剂,以重量份数计,包括：氯化钠0.1～0.5份、氯化钾0.05～0.5份、氯化镁0.005～0.05份、磷酸二氢钠0.01～0.1份、柠檬酸钠0.1～1份、葡萄糖0.5～5份、半乳甘露聚糖4～6份、稳定剂0.1～5份、酸度调节剂0.01～1份和纯化水82～96份。本发明的凝胶剂改善了腹泻症状。(The invention relates to an electrolyte food gel and a preparation method thereof, wherein the electrolyte food gel comprises the following components in parts by weight: 0.1-0.5 part of sodium chloride, 0.05-0.5 part of potassium chloride, 0.005-0.05 part of magnesium chloride, 0.01-0.1 part of sodium dihydrogen phosphate, 0.1-1 part of sodium citrate, 0.5-5 parts of glucose, 4-6 parts of galactomannan, 0.1-5 parts of stabilizer, 0.01-1 part of acidity regulator and 82-96 parts of purified water. The gel of the invention improves the diarrhea symptoms.)

1. The electrolyte food gel comprises the following raw materials in parts by weight:

0.1-0.5 part of sodium chloride, 0.05-0.5 part of potassium chloride, 0.005-0.05 part of magnesium chloride, 0.01-0.1 part of sodium dihydrogen phosphate, 0.1-1 part of sodium citrate, 0.5-5 parts of glucose, 4-6 parts of galactomannan, 0.1-5 parts of stabilizer, 0.01-1 part of acidity regulator and 82-96 parts of purified water.

2. The electrolyte food gel according to claim 1, wherein the gel comprises the following raw materials in parts by weight:

0.2-0.4 part of sodium chloride, 0.1-0.3 part of potassium chloride, 0.008-0.02 part of magnesium chloride, 0.02-0.05 part of sodium dihydrogen phosphate, 0.2-0.8 part of sodium citrate, 1-3 parts of glucose, 4-5 parts of galactomannan, 0.2-0.6 part of stabilizer, 0.1-0.4 part of acidity regulator and 90-95 parts of purified water.

3. The electrolyte food gel according to claim 1 or 2, wherein the gel comprises the following raw materials in parts by weight:

0.31 part of sodium chloride, 0.19 part of potassium chloride, 0.01 part of magnesium chloride, 0.03 part of sodium dihydrogen phosphate, 0.32 part of sodium citrate, 1.8 parts of glucose, 4.0 parts of galactomannan, 0.43 part of stabilizer, 0.22 part of acidity regulator and 92.69 parts of purified water.

4. The electrolyte food gel according to any one of claims 1 to 3, wherein the galactomannan comprises the basic unit of D-galactose and D-mannose, and the ratio of the number of the D-galactose and the D-mannose is 1: 2.

5. the electrolyte food gel of any one of claims 1 to 4 wherein the stabilizer is selected from one or more of carrageenan, locust bean gum, sodium carboxymethyl cellulose, microcrystalline cellulose, xanthan gum, gum arabic, gum tama, starch acetate, hydroxypropyl distarch phosphate and acetylated distarch adipate.

6. The electrolyte food gel of any one of claims 1 to 5 wherein the stabilizer is carrageenan, locust bean gum, xanthan gum, gum arabic, and gum tama; the mass ratio of the carrageenan, the locust bean gum, the Arabic gum, the xanthan gum and the tamarind gum is 10-20: 15-30: 0.5-3: 1-5.

7. The electrolyte food gel according to claim 6, wherein the mass ratio between carrageenan, locust bean gum, gum arabic, xanthan gum and gum ghatti is 15: 23: 1: 2: 2.

8. the electrolyte food gel according to any one of claims 1 to 7, wherein the acidity regulator is selected from one or more of DL-malic acid, citric acid, fumaric acid, glacial acetic acid.

9. The electrolyte food gel according to any one of claims 1 to 8 wherein the acidity regulator is citric acid.

10. A process for the preparation of an electrolyte food gel as claimed in any one of claims 1 to 9, which process comprises the steps of:

(1) heating purified water to 70-80 ℃, adding a stabilizer, and mixing at the rotating speed of 1000-3000 rpm for 5-10 minutes to obtain a material I;

(2) cooling the material I to 50-60 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at the rotating speed of 1000-3000 rpm for 10-15 minutes to obtain a material II;

(3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 130-150 ℃, and the sterilization time is 3-15 s;

(4) and filling and sealing the material II subjected to ultrahigh-temperature instantaneous sterilization by a filling machine, and then sterilizing for the 2 nd time in a water bath sterilization pot at the sterilization temperature of 85-90 ℃ for 20-30 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to an electrolyte food gel and a preparation method thereof.

Technical Field

Formula Food (FSMP) for special medical application, namely an enteral nutrient, is a formula food specially processed and prepared for meeting the special requirements of malnutrition people on nutrients or diet. Unlike common food, FSMP can be used as a nutrition supplement way to play a role in nutrition treatment in clinic. FSMP has special regulation on the types and contents of nutrients in the formula, can better adapt to the nutritional requirements of a disease state or a certain stage of the disease, and provides targeted nutritional treatment for the population.

Among the special medical use formula Foods (FSMP) are special medical electrolyte foods for supplementing electrolytes (sodium, potassium, magnesium, phosphorus, chlorine) and water loss caused by diarrhea.

After people with diarrhea eat the special medical electrolyte food, the electrolyte and water can be only partially supplemented, but the diarrhea symptom is not obviously improved.

In addition, the patient with dysphagia may have aspiration, aspiration pneumonia and other negative effects when taking liquid preparation. However, currently available specialist electrolyte foods are in liquid form, such as Henry healthy Lefuhe and Lebanu. The above adverse consequences may occur in dysphagia people when eating the food with diarrhea symptoms.

Disclosure of Invention

In order to overcome the above-mentioned disadvantages of the prior art, the present invention provides an electrolyte food gel which can improve diarrhea symptoms.

To this end, it is an object of the present invention to provide an electrolyte food gel.

The invention also aims to provide a preparation method of the electrolyte food gel.

The above object of the present invention is achieved by the following means.

In one aspect, the invention provides an electrolyte food gel, which comprises the following raw materials in parts by weight:

Preferably, the raw materials of the gel comprise, by weight:

More preferably, the raw materials of the gel comprise, by weight:

Preferably, the galactomannan of the present invention is prepared from guar bean by steps of guar enzyme decomposition, purification, etc. The preferable galactomannan comprises the basic composition units of D-galactose and D-mannose, wherein the quantity part ratio of the D-galactose to the D-mannose is 1: 2.

preferably, the stabilizer is selected from one or more of carrageenan, locust bean gum, sodium carboxymethylcellulose, microcrystalline cellulose, xanthan gum, gum arabic, gum tama, starch acetate, hydroxypropyl distarch phosphate and acetylated distarch adipate;

preferably, the stabilizer is carrageenan, locust bean gum, xanthan gum, gum arabic and gum tambac.

Preferably, when the stabilizer is carrageenan, locust bean gum, gum arabic, xanthan gum and gum arabic, the mass ratio of the carrageenan, the locust bean gum, the gum arabic, the xanthan gum and the gum arabic is 10-20: 15-30: 0.5-3: 1-5: 1-5; preferably 15: 23: 1: 2: 2.

preferably, the acidity regulator is selected from one or more of DL-malic acid, citric acid, fumaric acid, and glacial acetic acid.

Preferably, the acidity regulator is citric acid.

The sources of sodium, potassium, chlorine, phosphorus and magnesium in the invention meet the requirements of GB29922 and GB 14880.

The sodium chloride in the invention meets the requirements of the 2020 version of Chinese pharmacopoeia.

The potassium chloride in the present invention fulfils the requirements of GB 25585.

The magnesium chloride in the present invention fulfils the requirements of GB 25584.

Sodium dihydrogen phosphate in the present invention fulfils the requirements of GB 1886.336.

The sodium citrate of the present invention fulfils the requirements of GB 1886.25.

Citric acid in the present invention fulfils the requirements of GB 1886.235.

The glucose in the invention fulfills the requirements of GB/T20880.

The galactomannans of the present invention fulfil the requirements of GB 1886.301.

The carrageenan of the present invention fulfils the requirements of GB 1886.169.

The locust bean gum of the present invention fulfils the requirements of GB 29945.

Gum arabic in the present invention fulfils the requirements of GB 29949.

The xanthan gum of the present invention fulfils the requirements of GB 1886.41.

On the other hand, the invention also provides a preparation method of the electrolyte food gel, which comprises the following steps:

(1) heating purified water to 70-80 ℃, adding a stabilizer, and mixing at the rotating speed of 1000-3000 rpm for 5-10 minutes to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 130-150 ℃, and the sterilization time is 3-15 s.

(4) And filling and sealing the material II subjected to ultrahigh-temperature instantaneous sterilization by a filling machine, and then sterilizing for the 2 nd time in a water bath sterilization pot at the sterilization temperature of 85-90 ℃ for 20-30 min.

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

(1) the gel of the invention improves the diarrhea symptoms.

(2) The gel is stable after a long-time high-temperature terminal sterilization process (85-90 ℃ for 20-30 min), and can avoid or reduce adverse effects such as aspiration pneumonia and the like caused by aspiration after being eaten by dysphagia people.

Detailed Description

The present invention will be further described with reference to specific embodiments, and the raw materials, reagent materials and the like used in the following examples and test examples are commercially available products unless otherwise specified. The following examples are intended only to illustrate the invention, wherein the experimental procedures, without specific definition, are conventional.

Examples 1 to 5

Examples 1-5 provide an electrolyte food gel and a method of making the same. Wherein the formula composition of the electrolyte food gel is shown in tables 1-2. The preparation method comprises the following steps: (1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(2) cooling the material I to 55 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at 2000rpm for 12 minutes to obtain a material II;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

(4) Filling and sealing the material II subjected to ultrahigh temperature instantaneous sterilization by a filling machine, and performing the 2 nd sterilization in a water bath sterilization pot at the sterilization temperature of 88 ℃ for 25min to obtain the material II.

TABLE 1 formulation compositions for examples 1-5

TABLE 2 specific raw and auxiliary material compositions (made up to 1000g) of the formulations of examples 1-5

Example 6

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 70 ℃, adding a stabilizer, and mixing for 5 minutes at the rotating speed of 1000rpm to obtain a material I;

(2) cooling the material I to 50 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at the rotating speed of 1000rpm for 10 minutes to obtain a material II;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 130 ℃, and the sterilization time is 3 s.

Example 7

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 80 ℃, adding a stabilizer, and mixing at the rotating speed of 3000rpm for 10 minutes to obtain a material I;

(2) cooling the material I to 60 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at the rotating speed of 3000rpm for 15 minutes to obtain a material II;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 150 ℃, and the sterilization time is 15 s.

(4) Filling the material II subjected to ultrahigh temperature instantaneous sterilization by a filling machine, sealing bags, and performing the 2 nd sterilization in a water bath sterilization pot at the sterilization temperature of 90 ℃ for 30 min.

Example 8

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 70 ℃, adding a stabilizer, and mixing for 5 minutes at the rotating speed of 1000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 150 ℃, and the sterilization time is 15 s.

Example 9

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 80 ℃, adding a stabilizer, and mixing for 10 minutes at the rotating speed of 1000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 150 ℃, and the sterilization time is 3 s.

Examples 10 to 15

Examples 10-15 provide electrolyte food gels and methods of making the same. Wherein, the formula composition of the electrolyte food gel is shown in Table 3. The preparation method comprises the following steps:

(1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

TABLE 3 formulation and specific raw and auxiliary materials of examples 10-15 (999-

Comparative examples 1 to 7

Comparative examples 1-7 provide electrolyte food gels and methods of making the same. Wherein, the formula composition of the electrolyte food gel is shown in Table 4. The preparation method comprises the following steps:

(1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

TABLE 4 formulation compositions and specific raw and auxiliary materials for comparative examples 1-7 (made 996-

Comparative examples 8 to 11

Comparative examples 8-11 provide electrolyte food gels and methods of making the same. Wherein, the formula composition of the electrolyte food gel is shown in Table 5. The preparation method comprises the following steps:

(1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

TABLE 5 formulation specific raw and auxiliary materials composition for comparative examples 8-11 (made as 970-1060g)

Comparative examples 12 to 18

Comparative examples 12-18 provide electrolyte food gels and methods of making the same. Wherein, the formula composition of the electrolyte food gel is shown in Table 5. The preparation method comprises the following steps:

(1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

(4) And filling and sealing the material II subjected to ultrahigh-temperature instantaneous sterilization by a filling machine, and performing the 2 nd sterilization in a water bath sterilization pot at the sterilization temperature of 88 ℃ for 25min to obtain the special medical electrolyte food gel.

TABLE 6 formulation compositions and specific raw and auxiliary materials for comparative examples 12-18 (prepared as 1000-

Comparative examples 19 to 25

Comparative examples 19-25 provide electrolyte food gels and methods of making the same. Wherein, the formula composition of the electrolyte food gel is shown in Table 7. The preparation method comprises the following steps:

(1) heating purified water to 75 ℃, adding a stabilizer, and mixing for 8 minutes at the rotating speed of 2000rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 138 ℃, and the sterilization time is 9 s.

TABLE 7 formulation compositions and specific raw and auxiliary materials (1000 g prepared) for comparative examples 19-25

Comparative example 26

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 60 ℃, adding a stabilizer, and mixing for 3 minutes at the rotating speed of 500rpm to obtain a material I;

(2) cooling the material I to 40 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at the rotating speed of 500rpm for 5 minutes to obtain a material II;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 120 ℃, and the sterilization time is 2 s.

Comparative example 27

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 90 ℃, adding a stabilizer, and mixing at the rotating speed of 3000rpm for 20 minutes to obtain a material I;

(2) cooling the material I to 70 ℃, adding glucose, sodium chloride, potassium chloride, magnesium chloride, sodium dihydrogen phosphate, sodium citrate, galactomannan and an acidity regulator, and mixing at the rotating speed of 3000rpm for 25 minutes to obtain a material II;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 155 ℃, and the sterilization time is 30 s.

Comparative example 28

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 60 ℃, adding a stabilizer, and mixing for 3 minutes at the rotating speed of 500rpm to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 155 ℃, and the sterilization time is 30 s.

Comparative example 29

The formula is as follows: the same as in example 3. The preparation method comprises the following steps:

(1) heating purified water to 90 ℃, adding a stabilizer, and mixing at the rotating speed of 3000rpm for 20 minutes to obtain a material I;

(3) and (3) carrying out ultrahigh-temperature instantaneous sterilization on the material II, wherein the sterilization temperature is 120 ℃, and the sterilization time is 2 s.

Experimental example 1 sample viscosity investigation

Test samples: all examples and comparative examples.

Evaluation criteria: the viscosity is 400-3000 cP, which is a suitable viscosity range for the sample.

And (3) test results: the test results are shown in Table 8.

Table 8 sample viscosity investigation results

Experimental example 2 centrifugal precipitation Rate investigation

Test samples: all examples and comparative examples.

The test method comprises the following steps: the samples were taken out after accelerating for 3 months in a constant temperature and humidity chamber with the temperature of 30 +/-2 ℃ and the temperature of 75 +/-5 percent in advance. Weigh the tube to W1 (g). A50 mL sample was accurately weighed into a centrifuge tube and weighed to have a mass of W2 (g). Centrifuging the centrifuge tube with the sample for 20min at 4000r/min, completely pouring out the liquid part after the centrifugation is finished, weighing the mass of the centrifuge tube and the precipitate as W3(g), and calculating the precipitation rate of the product by the centrifugal precipitation rate which is (W3-W1)/W2 multiplied by 100 percent,

evaluation criteria: the centrifugal precipitation rate is more than or equal to 90 percent, and the higher the centrifugal precipitation rate is, the better the stability of the gel system is.

And (3) test results: the test results are shown in Table 9.

TABLE 9 examination of centrifugal precipitation Rate

From the above experimental results, the experimental examples: the centrifugal precipitation rate is qualified, and the comparison example is as follows: the remaining comparative examples failed in the centrifuge settling rate with the exception of the 8-11 controls.

Experimental example 3 eating trial for improving diarrhea symptoms

1. Sample preparation: example set: examples 3, 5; comparative example group: comparative examples 8, 9, 10, 11; the dosage of each group is 3 times daily, 350g each time, and is administered orally.

2. The test subjects: the patient is 18-65 years old, has unlimited characters, has diarrhea symptoms, has 12 people, and is voluntarily eaten and matched.

3. The test method comprises the following steps: the subjects were randomly divided into two groups, the example group and the comparative example group, and the diarrhea symptom correlation test was performed after 15 days of continuous administration.

4. Observation indexes are as follows: the diarrhea was scored as 0 for normal, 1 for mild, 2 for moderate and 3 for severe after eating.

And (3) normal: stool forming; mild: 1-3 times per day, no molding of stool; medium: 5-6 times per day, loose stool; and (3) severe degree: 5-6 times/day, wherein pasty feces or watery feces are more than 2 times/day.

5. As a result: after the test taker took the samples for 15 consecutive days, the number of the components in the examples was significantly lower than that in the comparative example, i.e., the diarrhea symptoms were significantly improved, as detailed in table 10.

TABLE 10 results of a dietary trial test for ameliorating diarrheal symptoms

The above embodiments are merely preferred embodiments of the present invention, which should not be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.

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Electrolyte food gel and preparation method thereof

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