CN111493326A - 一种肠内营养食品及其制备方法和应用 - Google Patents
一种肠内营养食品及其制备方法和应用 Download PDFInfo
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- CN111493326A CN111493326A CN202010348664.2A CN202010348664A CN111493326A CN 111493326 A CN111493326 A CN 111493326A CN 202010348664 A CN202010348664 A CN 202010348664A CN 111493326 A CN111493326 A CN 111493326A
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- puffed
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- oligosaccharide
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开一种肠内营养食品及其制备方法和应用,该肠内营养食品包括分离清蛋白粉10‑40份、冻干水果粉5‑18份、酶解燕麦粉5‑20份、MCT粉5‑15份、全脂乳粉5‑18份、麦芽糊精10‑30份、微波膨化谷物5‑18份、椰子粉3‑10份、锡兰速溶红茶粉2‑8份、固体麦精3‑15份、低甲氧基果胶2‑5份、低聚果糖1‑12份、L‑谷氨酰胺1‑5份、精氨酸0.6‑4份、大豆低聚肽3‑20份、复合维生素0.71091‑2.41419份、复合矿物质0.29103‑0.52907份。本发明通过丰富肠内营养食品的种类,比如微波膨化谷物、酶解燕麦粉、冻干水果粉、无糖椰子粉、菊粉等,一方面缓解患者由于短期内的食物来源变化导致的胃部不适,增强饱腹感,促进胃部功能恢复;另一方面改善患者胃肠的顺应性,增强消化吸收功能,改善患者营养状况从而实现住院时间减少的目的。
Description
技术领域
本发明涉及一种营养食品,具体地,涉及一种肠内营养食品及其制备方法和应用。
背景技术
对于普外科术后患者来说,其肠胃功能存在一定的障碍,加上术后患者的身体往往处于高分解以及高代谢的状态,增加了机体对于能量的需求,容易出现各种营养不良现象,容易给疾病的发展和归转造成影响。因此,给予及时的营养支持以及维持肠胃功能是调节身体免疫是非常的关键和重要。近年来,肠内营养(enteral nutrition EN)尤其是术后早期肠内营养被临床医师重视,在实际临床中发现术后1-2天给予肠内营养,无明显并发症,一般仅轻度腹胀,恶心或腹泻。究其原因是因为肠内营养能直接刺激肠粘膜使其增殖,作为保护屏障防止肠内细菌异位;因此,国内外学者一致强调肠内营养的重要作用,并表明只要肠道功能存在,就要尽量使用肠内营养。
通常疾病、炎症、病毒感染、手术创伤、不良环境将会导致机体的产生一系列生理变化,主要表现为分解代谢亢进,能量消耗增加,负氮平衡,低蛋白血症,患者由于能量消耗增加而摄入的营养物质不足,常常出现营养不良导致的免疫***问题。而术后,机体分解代谢增加可加重营养不良,手术创伤也使机体处于免疫抑制状态;因此,术后由于免疫功能低下可增加感染风险,改善手术期前后的营养状态和回复机体的免疫功能极为重要。
通常肠内营养制剂粉剂根据预消化程度为大分子复合物和低分子单体两类,根据文献《四川省特殊医学用途配方食品临床应用不良反应分析》中阐述的关于出现不良反应的病例使用特殊医学用途配方食品(food for special medical purpose,FSMP)的类型以匀浆及整蛋白制剂居多,共占76.35%,可能与这些非要素型制剂对胃肠道消化功能要求较高有关。而短肽型肠内营养制剂仍然会造成不良反应的产生,推测其原因可能与其渗透压较高有关。此外,患者易出现不良反应可能与其多病共存且身体衰弱有关,特别是老年人的心、肝、肾等主要器官的功能均不同程度的衰退,从而影响肠内营养制剂在体内的代谢过程。老年术后患者胃酸分泌减少,胃排空速度减慢,胃肠道局部血液循环差,加之肌肉萎缩吸收面积减少,机体对食物的吸收及消化功能退化。同时,老年患者神经末梢感受器的敏感性降低,组织器官对所摄入食物的反应能力明显下降,特医食品亦可引起其胃肠道不适。
目前,口服营养补充(oral nutrition supplements,ONS)是营养支持的重要措施之一,有效、无创、适用人群十分广泛,出现不良反应(例如腹胀、恶心、呕吐、腹泻、厌油腻、食欲差等)的患者中,营养支持方式仍然以ONS居多其占比达到77.03%,使用鼻胃管和鼻肠管进行营养支持治疗的患者分别占19.59%和3.38%。同时研究发现出现不良反应的病例使用营养制剂的类型以匀浆及整蛋白制剂居多,共占76.35%。
在创伤、手术应激状况下,机体处于高分解代谢状态,组织细胞内代谢发生紊乱。在此状况下,人体摄入的食物不能仅仅考虑补充正常需求的营养素,更重要是要适应和调整组织细胞内的代谢障碍,以维持细胞的正常代谢和组织器官的正常结构与功能。然而,现有技术中用于促进术后修复的营养食品不多,且功效单一,效果不佳,导致患者恢复期较长,故急需一种效果佳、恢复时间短的肠内营养食品。
发明内容
为了克服现有技术中存在的问题,本发明的第一目的是提供一种肠内营养食品。
为实现上述目的,本发明采用的技术方案如下:
一种肠内营养食品,按重量份计,包括以下组份:
分离清蛋白粉10-40份、冻干水果粉5-18份、酶解燕麦粉5-20份、MCT粉5-15份、全脂乳粉5-18份、麦芽糊精10-30份、微波膨化谷物5-18份、椰子粉3-10份、锡兰速溶红茶粉2-8份、固体麦精3-15份、低甲氧基果胶2-5份、低聚果糖1-12份、L-谷氨酰胺1-5份、精氨酸0.6-4份、大豆低聚肽3-20份、复合维生素0.71091-2.41419份、复合矿物质0.29103-0.52907份。
优选地,按重量份计,所述复合维生素由以下组份组成:醋酸视黄酯0.001-0.004份、胆钙化醇0.2-0.4份、盐酸硫胺素0.005-0.001份、醋酸生育酚0.0005-0.001份、核黄素0.001-0.002份、盐酸吡哆醇0.0008-0.0012、氰钴胺0.00001-0.00009份、L-抗坏血酸0.5-2份、烟酰胺0.001-0.002份、烟酸0.001-0.002份、叶酸0.0006-0.0009份;
所述复合矿物质由以下组份组成:磷酸三钙0.2-0.4份、碳酸镁0.09-0.12份、***钠0.00003-0.00007份、乙二胺四乙酸铁钠0.001-0.009份。
优选地,按重量份计,所述肠内营养食品包括以下组份:
分离清蛋白粉15-20份、冻干水果粉7-14份、酶解燕麦粉7-15份、MCT粉5-10份、全脂乳粉5-14份、麦芽糊精13-20份、微波膨化谷物5-15份、椰子粉5-10份、固体麦精4-11份、可溶性膳食纤维、低甲氧基果胶2-5份、锡兰速溶红茶粉2-4份、低聚果糖3-8份、L-谷氨酰胺1-3份、精氨酸0.8-2份、大豆低聚肽4-10份、复合维生素0.81332-2.31316份、复合矿物质0.39104-0.51906份;
所述复合维生素由以下组份组成:醋酸视黄酯0.002-0.003份、胆钙化醇0.2-0.3份、盐酸硫胺素0.006-0.001份、醋酸生育酚0.0006-0.001份、核黄素0.001-0.002份、盐酸吡哆醇0.0010-0.0012份、氰钴胺0.00002-0.00006份、L-抗坏血酸0.6-2份、烟酰胺0.001-0.002份、烟酸0.001-0.002份、叶酸0.0007-0.0009份;
所述复合矿物质由以下组份组成:磷酸三钙0.3-0.4份、碳酸镁0.09-0.11份、***钠0.00004-0.00006份、乙二胺四乙酸铁钠0.001-0.009份。
优选地,所述复合物矿物中的硒元素还可由0.05-0.1份的富硒酵母提供。
优选地,所述低甲氧基果胶和低聚果糖中含有的可溶性膳食纤维还可由其它物质提供:菊粉3-8份、低聚木糖1-3份、大豆低聚糖1-3份、抗性淀粉1-3份、抗性糊精1-3份、聚葡萄糖中的任意两种或多种。
优选地,所述微波膨化谷物、酶解燕麦、冻干果粉中含有的不溶性膳食纤维还可由其它物质提供:抗性糊精1-2份、燕麦纤维5-18份、小麦纤维1-5份、大豆纤维1-5份中的任意一种。
优选地,所述微波膨化谷物为膨化大米粉、膨化糙米粉、膨化紫薯粉、膨化土豆粉中的任意一种或多种;所述低甲氧基果胶的酯化度<50%。
本发明的第二目的是提供一种肠内营养食品的制备方法,包括以下步骤:步骤S1:将分离清蛋白粉、冻干水果粉、酶解燕麦粉、MCT粉、全脂乳粉、麦芽糊精、微波膨化谷物、椰子粉、锡兰速溶红茶粉、固体麦精、低甲氧基果胶、低聚果糖、L-谷氨酰胺、精氨酸、大豆低聚肽一起加入搅拌机中进行充分混合,得到混合料;
步骤S2:将步骤S1得到的混合料进行粉碎,得到粒径为100-120目的混合粉末;
步骤S3:将步骤S2得到的混合粉末进行杀菌;
步骤S4:将步骤S3杀菌后的混合粉末进行喷雾干燥并筛分,得到水分含量为3-5%且粒径<100目的混合粉末;
步骤S5:将步骤S4得到的混合粉末冷却至常温,然后再往冷却后的混合粉末中加入复合维生素和复合矿物质,最终得到碳水化合物的质量含量为45%-55%、蛋白质的质量含量为25%-35%、脂肪的质量含量为25%-30%的肠内营养食品;
步骤S6:将步骤S5得到的肠内营养食品在常温且相对湿度为35%-70%的条件下进行充氮包装。
优选地,所述步骤S3中的杀菌方式为辐照射线,所述步骤S4的干燥条件为:进风温度90~200℃、出风温度60~120℃。
本发明的第三目的是将肠内营养食品应用于普外科手术期患者。
与现有技术相比,本发明具有以下有益效果:
(1)本发明通过对肠内营养食品中的种类的丰富,比如添加微波膨化谷物、酶解燕麦粉、冻干水果粉、无糖椰子粉、菊粉等,一方面缓解患者由于短期内的食物来源变化导致的胃部不适,增强饱腹感,促进胃部功能恢复;另一方面改善患者胃肠的顺应性,增强消化吸收功能,改善患者营养状况从而实现住院时间减少的目的,在临床中发现,服用本发明制备的肠内营养食品的患者的伤口愈合时间比服用普通肠内营养食品的患者的伤口愈合时间缩短了至少2天。此外,本发明还通过加入低甲氧基果胶(酯化度低于50%)与多价阳离子桥联作用,以及调整肠内营养食品中大豆低聚肽、低聚果糖、菊粉等比例,减少胃肠不良反应的发生,更好地实现肠内营养补充和治疗。
(2)本发明的肠内营养食品中低甲氧基果胶在胃液酸性的环境下与由磷酸三钙分解成的游离钙离子结合,从而形成离子结合型半固化食糜状凝胶,可以模拟正常食物的进食效应,保证适宜的胃排空时间,防止反酸、腹泻等肠内营养制剂常见不良反应的发生。此外,本发明中的微波膨化谷物、酶解燕麦、冻干果粉、菊粉等天然食物原料中富含的不溶性膳食纤维增加了水含量和食物的体积,使粪便正常过肠从而促进软便产生,减轻术后肠道压力。此外,本发明中微波膨化谷物、酶解燕麦、冻干果粉、菊粉中含有的不溶性膳食纤维增加胃肠粘性使得排空时间延长,防止食道逆流和呕吐的情况发生,使患者在食用本配方食品后能具有良好的饱腹感,适中的能量密度,并且在实际应用过程发明该肠内营养物质能够满足3-4小时的持续能量供给。
(3)本发明中的蛋白质选用分离乳清蛋白,一方面充分发挥乳清蛋白的生物利用率,另一方面分离乳清蛋白中免疫球蛋白和乳铁蛋白具有免疫活性和抗氧化特性,可提高机体免疫力。
(4)本发明中的低聚果糖和菊粉益生元在上胃肠道中耐酶消化,可以完好无损地到达结肠并经历细菌发酵,从而促进普外科手术期患者的肠内微生物群的平衡。
(5)本发明中的MCT是一种中链甘油三酯,该物质由于分子量小不需要胰液分泌就能吸收,在吸收时无需与其他脂类物质形成乳糜泻微粒,也不易于蛋白质结合,并且直接经门静脉进入肝脏无需经淋巴***。此外,该物质能更快地水解并从循环中清除,不影响血液三酰甘油水平,对肝脏功能影响较小,极大提高对肝脏术后患者的耐受性,适用于脂肪在水解、乳糜性腹水、高乳糜微粒血症、小肠大部分切除、肠源性脂肪代谢障碍等疾病。
(6)本发明中的复合维生素和复合矿物质相互作用,一方面帮助肌肉生长和防止肌肉质量消耗,另一方面改善肌肉质量恢复,促进术后康复,减少住院时间。
(7)本发明采用该制备方法来制备肠内营养食品,通过混合、杀菌以及过筛确保肠内营养食品的卫生以及舒适的口感,而在常温下加入复合维生素和复合矿物质避免该肠内营养食品的复合微生物和复合矿物质在高温条件下遭到破坏,降低复合维生素和复合矿物质的作用;并采用充氮的方式的对肠内营养食品进行包装,得到疏松多孔的冲泡型流质饮食。
具体实施方式
冻干果粉:
本发明中所述的冻干果粉为任意一种或多种水果经冻干后得到的混合粉末状的物质,其制备工艺如下:
首先选取新鲜水果并超声波清洗,然后依次经过破壁粉碎、多级分离、初步浓缩、真空低温干燥、初步粉碎、超微粉碎得到冻干果粉。
采用该制备工艺得到的冻干果粉不经保留水果的生物活性成分和营养价值,并且具有良好的溶解性、分散性、复水性的特点,下述所述实施例中选用的是冻干香蕉粉。
酶解燕麦粉:
本发明中所述的酶解燕麦粉中的β-葡聚糖含量在4.2~6.6%之间、蛋白质含量在11~15%的物质,其制备工艺如下:
首先将燕麦去皮,然后依次经过微波灭酶、酶解、离心分离、沉淀物干燥、超微粉碎后得到、酶解燕麦粉。
采用该制备工艺得到的酶解燕麦粉具有复水迅速溶解性好、易消化吸收的特点。
大豆低聚肽:
本发明中所述的大豆低聚肽中的蛋白质含量为86.98%、脂肪含量为0.04%、水分含量为4.73%、灰分含量为5.08%。
微波膨化谷物:
本发明中所述的微波膨化谷物为膨化大米粉、膨化糙米粉、膨化紫薯粉、膨化土豆粉中的任意一种或多种。其具有风味优良、复水迅速、速溶即食营养成分保留度高的特点,其制备工艺如下:
将谷物依次经过清洗、蒸煮、软化处理、打浆、胶体磨细化和匀质、滚筒干燥或微波膨化以及二次干燥得到微波膨化谷物。
MCT:
本发明中的所述的MCT为中链甘油三酯,通常来自米油、橄榄油、茶油、亚麻籽油、椰子油。
实施例
下面结合实施例对本发明的技术方案进一步清楚、完整地描述,其中,本发明实施例所用原材料均为市售。
实施例1
一种肠内营养食品,按重量份计,包括以下组份:
分离清蛋白粉10份、冻干香蕉粉5份、酶解燕麦粉5份、MCT粉5份、全脂乳粉5份、麦芽糊精10份、微波膨化谷物5份、椰子粉3份、锡兰速溶红茶粉2份、固体麦精3份、低甲氧基果胶2份、低聚果糖1份、L-谷氨酰胺1份、精氨酸0.6份、大豆低聚肽3份、醋酸视黄酯0.001份、胆钙化醇0.2份、盐酸硫胺素0.005份、醋酸生育酚0.0005份、核黄素0.001份、盐酸吡哆醇0.0008份、氰钴胺0.00001份、L-抗坏血酸0.5份、烟酰胺0.001份、烟酸0.001份、叶酸0.0006份、磷酸三钙0.2份、碳酸镁0.09份、***钠0.00003份、乙二胺四乙酸铁钠0.001份。
其具体包括以下制备步骤:
步骤1:将分离清蛋白粉10份、冻干香蕉粉5份、酶解燕麦粉5份、MCT粉5份、全脂乳粉5份、麦芽糊精10份、微波膨化谷物5份、椰子粉3份、锡兰速溶红茶粉2份、固体麦精3份、低甲氧基果胶2份、低聚果糖1份、L-谷氨酰胺1份、精氨酸0.6份、大豆低聚肽3份送入V型混料机中,在V型混料机中进行充分混合,得到混合料。
步骤2:将步骤1得到的混合料送入粉碎机中,并在40-50℃的温度下将混合料粉碎成粒径为100-120目混合粉末。
步骤3:将步骤2得到的混合粉末用5-10kGy的辐照射线进行杀菌。
步骤4:将步骤3杀菌后的混合粉末采用压力式喷雾干燥机设备进行喷雾干燥并筛粉,得到水分含量为3-5%且粒径<100目的混合粉末,其喷雾干燥的条件为:进风温度90~200℃、出风温度60~120℃。
步骤5:将步骤4得到的混合粉末冷却至常温,然后再往冷却后的混合粉末中加入醋酸视黄酯0.001份、胆钙化醇0.2份、盐酸硫胺素0.005份、醋酸生育酚0.0005份、核黄素0.001份、盐酸吡哆醇0.0008份、氰钴胺0.00001份、L-抗坏血酸0.5份、烟酰胺0.001份、烟酸0.001份、叶酸0.0006份、磷酸三钙0.2份、碳酸镁0.09份、***钠0.00003份、乙二胺四乙酸铁钠0.001份,最终得到碳水化合物的质量含量为45%-55%、蛋白质的质量含量为25%-35%、脂肪的质量含量为25%-30%的肠内营养食品。
步骤6:将步骤5得到的肠内营养食品在常温且相对湿度为35%-70%的条件下进行充氮包装,得到疏松多孔、水溶性强、口感丰富、营养充足的混合粉末状冲泡型流质饮食的肠内营养食品。
实施例2
一种肠内营养食品,按重量份计,包括以下组份:
分离清蛋白粉18份,冻干香蕉粉12份,酶解燕麦粉12份,MCT粉10份,全脂乳粉6份,麦芽糊精15份,固体麦精5份,低甲氧基果胶5份,低聚果糖8份,膨化紫薯粉6份,椰子粉5份,锡兰速溶红茶粉2.5份,L-谷氨酰胺2份,精氨酸1.5份,大豆低聚肽8份,醋酸视黄酯0.003份、胆钙化醇0.2份、盐酸硫胺素0.001份、醋酸生育酚0.001份、核黄素0.002份、盐酸吡哆醇0.0012份、氰钴胺0.00006份、L-抗坏血酸2份、烟酰胺0.002份、烟酸0.002份、叶酸0.0009份、磷酸三钙0.3份、碳酸镁0.09份、***钠0.00004份、乙二胺四乙酸铁钠0.009份。
所述肠内营养食品的制备方法按照实施例1中肠内营养食品的制备步骤进行制备。
实施例3
一种肠内营养食品,按重量份计,包括以下组份:
分离清蛋白粉40份、冻干香蕉粉18份、酶解燕麦粉20份、MCT粉15份、全脂乳粉18份、麦芽糊精30份、膨化紫薯粉18份、椰子粉10份、锡兰速溶红茶粉8份、固体麦精15份、低甲氧基果胶5份、低聚果糖12份、L-谷氨酰胺5份、精氨酸4份、大豆低聚肽20份、醋酸视黄酯0.004份、胆钙化醇0.4份、盐酸硫胺素0.001份、醋酸生育酚0.001份、核黄素0.002份、盐酸吡哆醇0.0012、氰钴胺0.00009份、L-抗坏血酸2份、烟酰胺0.002份、烟酸0.002份、叶酸0.0009份、磷酸三钙0.4份、碳酸镁0.12份、***钠0.00007份、乙二胺四乙酸铁钠0.009份。
所述肠内营养食品的制备方法按照实施例1中肠内营养食品的制备步骤进行制备。
实施例4
一种肠内营养食品,按重量份计,包括以下组份:
分离乳清蛋白粉22份、全脂乳粉10份、大豆低聚肽8份、MCT粉10份、冻干香蕉粉15份、酶解燕麦粉12份、麦芽糊精8份、固体麦精4份、低甲氧基果胶3份、低聚果糖3份、菊粉2份、,L-谷氨酰胺2份、精氨酸1.5份、醋酸视黄酯0.003份、盐酸硫胺素0.001份、醋酸生育酚0.001份、核黄素0.002份、盐酸吡哆醇0.0012份、氰钴胺0.00006份、L-抗坏血酸2份、烟酰胺0.002份、烟酸0.002份、叶酸0.0009份、磷酸三钙0.3份、碳酸镁0.09份、***钠0.00004份、乙二胺四乙酸铁钠0.009份、胆钙化醇0.2份。
所述肠内营养食品的制备方法按照实施例1中肠内营养食品的制备步骤进行制备。
实施例5
将实施例4制备的肠内营养物质应用于普外科手术其患者并对其研究。
研究对象:2018年7月至2019年7月接受腹腔镜胃癌手术的100例患者,其中,男43例、女57例,年龄18-70岁,平均年龄40.8±5.3岁。此外,根据欧洲营养学会推荐的NRS-2002评分表,对患者进行营养风险筛查评分(NRS评分)。NRS评分≥3,认为营养风险阳性,同时根据患者肿瘤位置行相应腹腔镜手术治疗,两组患者治疗干预为同组医生完成。
营养治疗方法:
1、将100例患者随机分成实验组(n=50人)和对照组(n=50人),两组患者性别比、年龄、手术方式、术前营养状态差异无统计学意义(P值>0.05)。
2、对实验组和对照组的患者进行营养补充,其中实验组使用的营养制剂为实施例4制备的肠内营养食品,对照组的营养剂为由乳清蛋白、麦芽糊精构成的等蛋白能量食物食品。
实验组:
术前实验组的营养支持方案:手术前一天禁食后口服实施例4制备的肠内营养食品900ml作为术前营养支持。
术后实验组营养支持方案:手术当日给予实施例4制备的肠内营养食品作为营养支持(机体正常需要能量的1/2),术后第1天给予实施例4制备的肠内营养食品(82g粉剂+300水)×2次的混合液,术后第2天增至(82g粉剂+300水)×3次的混合液,术后第3天给予(82g粉剂+300水)×4次的混合液并同时嘱咐患者开始自主饮水和少量流质食物,术后第4天、第5天与第3天给予相同的肠外营养支持。并在第4天开始半流食、普食逐渐过渡。
对照组:
术前及术后营养支持方案:对照组中营养风险阳性患者给予等蛋白能量的食品,两组患者同期获得的能量和氮量比较无明显差异。
观察指标:比较实验组和对照组术前1天、术后第3天、术后第5天的营养指标:身体质量指数(BMI指数)、白蛋白(ALB)、前白蛋白(PA);免疫功能指标:淋巴细胞计数(LY)、白细胞计数(WBC)、C-反应蛋白(CRP、血清免疫球蛋白IgA、IgG,并同时观察胃肠道恢复情况及手术并发症,胃肠不耐受发生情况(胃食管反酸、腹泻、腹胀、乏力)。
实验结果:
表1. 100例患者围手术期不同疗法营养指标
表2. 100例患者围手术期不同疗法免疫指标
表3. 100例患者围手术期不同营养疗法伤口愈合指标
组别 | n(人) | 显效 | 痊愈 | 无效 | 有效率(%) | 伤口愈合时间 |
实验组 | 50 | 21 | 28 | 1 | 98 | 6.5±2.5 |
对照组 | 50 | 15 | 19 | 16 | 68** | 8.5±3** |
表4. 00例患者围手术期不同营养疗法不良反应发生率
不良反应 | 实验组 | 对照组 | p值 |
反酸 | 3 | 17 | <0.01 |
腹胀 | 5 | 13 | <0.01 |
腹泻 | 3 | 19 | <0.01 |
乏力 | 7 | 26 | <0.01 |
注:*为p<0.05,**为p<0.01,p值低于0.05为显著性差异;
围手术期=术前+术后。
从表1和表2看出,营养学指标:两组患者手术前1天的BMI指数、白蛋白营养指标比较,其差异无统计学意义(p值>0.05);但实验组前白蛋白水平高于对照组,且差异有统计学意义(p值<0.05);术后第3天两组患者白蛋白及前白蛋白水平较前增加但差异无统计学意义(p值>0.05);而术后第5天,两组患者的白蛋白、前白蛋白水平均较术前明显增加,实验组白蛋白水平增加较对照组差异有统计学意义(p值<0.05);BMI指数各时段变化,差异无统计学意义。
从表3可以看出,实验组伤口治愈的有效率显著高于对照组(p值<0.05),且治愈时间显著低于对照组(p值<0.05)。根据表4,实验组不良反应发生率显著低于对照组(p值<0.01),由此可得出,本发明所制得肠内营养食品有助于手术患者的伤口愈合,且可以显著防止患者胃肠不适反应的发生。
综上所述,本发明解决现有技术中的技术缺陷。本发明通过对肠内营养食品中的种类的丰富,比如添加微波膨化谷物、酶解燕麦粉、冻干水果粉、无糖椰子粉、菊粉等,一方面缓解患者由于短期内的食物来源变化导致的胃部不适,增强饱腹感,促进胃部功能恢复;另一方面改善患者胃肠的顺应性,增强消化吸收功能,改善患者营养状况从而实现住院时间减少的目的。此外,本发明还通过加入低甲氧基果胶(酯化度低于50%)与多价阳离子桥联作用,以及调整肠内营养食品中大豆低聚肽、低聚果糖、菊粉等比例,减少胃肠不良反应的发生,更好地实现肠内营养补充和治疗。
以上所述仅是本发明的部分实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种肠内营养食品,其特征在于,按重量份计,包括以下组份:
分离清蛋白粉10-40份、冻干水果粉5-18份、酶解燕麦粉5-20份、MCT粉5-15份、全脂乳粉5-18份、麦芽糊精10-30份、微波膨化谷物5-18份、椰子粉3-10份、锡兰速溶红茶粉2-8份、固体麦精3-15份、低甲氧基果胶2-5份、低聚果糖1-12份、L-谷氨酰胺1-5份、精氨酸0.6-4份、大豆低聚肽3-20份、复合维生素0.71091-2.41419份、复合矿物质0.29103-0.52907份。
2.根据权利要求1所述的一种肠内营养食品,其特征在于,按重量份计,所述复合维生素由以下组份组成:醋酸视黄酯0.001-0.004份、胆钙化醇0.2-0.4份、盐酸硫胺素0.005-0.001份、醋酸生育酚0.0005-0.001份、核黄素0.001-0.002份、盐酸吡哆醇0.0008-0.0012、氰钴胺0.00001-0.00009份、L-抗坏血酸0.5-2份、烟酰胺0.001-0.002份、烟酸0.001-0.002份、叶酸0.0006-0.0009份;
所述复合矿物质由以下组份组成:磷酸三钙0.2-0.4份、碳酸镁0.09-0.12份、***钠0.00003-0.00007份、乙二胺四乙酸铁钠0.001-0.009份。
3.根据权利要求2所述的一种肠内营养食品,其特征在于,按重量份计,包括以下组份:
分离清蛋白粉15-20份、冻干水果粉7-14份、酶解燕麦粉7-15份、MCT粉5-10份、全脂乳粉5-14份、麦芽糊精13-20份、微波膨化谷物5-15份、椰子粉5-10份、固体麦精4-11份、可溶性膳食纤维、低甲氧基果胶2-5份、锡兰速溶红茶粉2-4份、低聚果糖3-8份、L-谷氨酰胺1-3份、精氨酸0.8-2份、大豆低聚肽4-10份、复合维生素0.81332-2.31316份、复合矿物质0.39104-0.51906份;
所述复合维生素由以下组份组成:醋酸视黄酯0.002-0.003份、胆钙化醇0.2-0.3份、盐酸硫胺素0.006-0.001份、醋酸生育酚0.0006-0.001份、核黄素0.001-0.002份、盐酸吡哆醇0.0010-0.0012份、氰钴胺0.00002-0.00006份、L-抗坏血酸0.6-2份、烟酰胺0.001-0.002份、烟酸0.001-0.002份、叶酸0.0007-0.0009份;
所述复合矿物质由以下组份组成:磷酸三钙0.3-0.4份、碳酸镁0.09-0.11份、***钠0.00004-0.00006份、乙二胺四乙酸铁钠0.001-0.009份。
4.根据权利要求1-3任一项所述的一种肠内营养食品,其特征在于,所述复合物矿物中的硒元素还可由0.05-0.1份的富硒酵母提供。
5.根据权利要求1-3任一项所述的一种肠内营养食品,其特征在于,所述低甲氧基果胶和低聚果糖中含有的可溶性膳食纤维还可由其它物质提供:菊粉3-8份、低聚木糖1-3份、大豆低聚糖1-3份、抗性淀粉1-3份、抗性糊精1-3份、聚葡萄糖中的任意两种或多种。
6.根据权利要求1-3任一项所述的一种肠内营养食品,其特征在于,所述微波膨化谷物、酶解燕麦、冻干果粉中含有的不溶性膳食纤维还可由其它物质提供:抗性糊精1-2份、燕麦纤维5-18份、小麦纤维1-5份、大豆纤维1-5份中的任意一种。
7.根据权利要求1-3任一项所述的一种肠内营养食品,其特征在于,所述微波膨化谷物为膨化大米粉、膨化糙米粉、膨化紫薯粉、膨化土豆粉中的任意一种或多种;所述低甲氧基果胶的酯化度<50%。
8.一种肠内营养食品的制备方法,其特征在于,根据权利要求1-7任一项所述的一种肠内营养食品的制备方法,包括以下步骤:
步骤S1:将分离清蛋白粉、冻干水果粉、酶解燕麦粉、MCT粉、全脂乳粉、麦芽糊精、微波膨化谷物、椰子粉、锡兰速溶红茶粉、固体麦精、低甲氧基果胶、低聚果糖、L-谷氨酰胺、精氨酸、大豆低聚肽一起加入搅拌机中进行充分混合,得到混合料;
步骤S2:将步骤S1得到的混合料进行粉碎,得到粒径为100-120目的混合粉末;
步骤S3:将步骤S2得到的混合粉末进行杀菌;
步骤S4:将步骤S3杀菌后的混合粉末进行喷雾干燥并筛分,得到水分含量为3-5%且粒径<100目的混合粉末;
步骤S5:将步骤S4得到的混合粉末冷却至常温,然后再往冷却后的混合粉末中加入复合维生素和复合矿物质,最终得到碳水化合物的质量含量为45%-55%、蛋白质的质量含量为25%-35%、脂肪的质量含量为25%-30%的肠内营养食品;
步骤S6:将步骤S5得到的肠内营养食品在常温且相对湿度为35%-70%的条件下进行充氮包装。
9.根据权利要求8所述的一种肠内营养食品的制备方法,其特征在于,所述步骤S3中的杀菌方式为辐照射线,所述步骤S4的干燥条件为:进风温度90~200℃、出风温度60~120℃。
10.一种肠内营养食品的应用,其特征在于,将权利要求1-7任一项所述的肠内营养食品应用于普外科手术期患者。
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CN112471401A (zh) * | 2020-10-26 | 2021-03-12 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高营养代餐食品中微量营养素混合均匀度的加工方法 |
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CN114711374A (zh) * | 2022-04-14 | 2022-07-08 | 湖南达侑科技有限公司 | 酵纤复合营养素粉及其制备方法 |
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