CN112450442A - Enteral nutrition preparation for gastrointestinal adverse reactions - Google Patents

Enteral nutrition preparation for gastrointestinal adverse reactions Download PDF

Info

Publication number
CN112450442A
CN112450442A CN202011495747.0A CN202011495747A CN112450442A CN 112450442 A CN112450442 A CN 112450442A CN 202011495747 A CN202011495747 A CN 202011495747A CN 112450442 A CN112450442 A CN 112450442A
Authority
CN
China
Prior art keywords
vitamin
millet
mug
porridge
protein powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202011495747.0A
Other languages
Chinese (zh)
Inventor
杨金招
吴森翔
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wenzhou Peoples Hospital
Original Assignee
Wenzhou Peoples Hospital
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wenzhou Peoples Hospital filed Critical Wenzhou Peoples Hospital
Priority to CN202011495747.0A priority Critical patent/CN112450442A/en
Publication of CN112450442A publication Critical patent/CN112450442A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Pediatric Medicine (AREA)
  • Molecular Biology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses an enteral nutrition preparation for gastrointestinal adverse reactions, and relates to the technical field of clinical foods. The raw materials comprise the following components: maltodextrin, coconut oil, soybean protein powder, animal protein powder, a biological microbial agent, mixed millet congee, a vitamin mixture and a trace element mixture, wherein the biological microbial agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the mixed millet congee comprises millet, gorgon fruit, polished rice and wheat. The present invention provides an enteral nutrient preparation which can improve intestinal biological flora and help sleep while providing enteral nutrients.

Description

Enteral nutrition preparation for gastrointestinal adverse reactions
Technical Field
The invention relates to the technical field of clinical food, in particular to an enteral nutrition preparation for gastrointestinal adverse reactions.
Background
Clinically, critically ill patients cannot independently eat themselves, so nutrients are directly introduced into the intestinal tract of the patient and are directly absorbed by the epithelial cells of the intestinal tract, thereby providing the patient with energy for metabolic foundation.
Enteral nutrition has advantages over parenteral nutrition, such as low cost, compliance with physiological characteristics of nutrient digestion, low infection and low metabolic complications.
The clinical patients have less activity, the in vivo metabolic absorption capacity of the clinical patients is weaker than that of the general population, the existing enteral nutrition preparation with low gastrointestinal adverse reaction, such as the authorized bulletin number of CN 102370129B, only provides nutrient substances needed by the bodies of the patients, but the clinical patients have weak bodies, and harmful microorganisms in the bodies of the clinical patients are easy to breed when the bodies are weak, so that the physical rehabilitation conditions of the patients are delayed. Meanwhile, patients are in sleep states clinically, and the current clinical nutritional preparations do not provide foods for the patients to sleep.
Therefore, in order to solve the above technical problems, it is necessary to provide a nutritional preparation which helps to improve the microbial flora in the patient, improve the absorption capacity of the patient body and help the patient to rest during sleep, and particularly to provide an enteral nutritional preparation with gastrointestinal adverse reactions.
Disclosure of Invention
The invention provides an enteral nutrition preparation for treating gastrointestinal adverse reactions, which aims to solve the technical problems that the existing enteral nutrition preparation in the market only can provide basic nutrients for patients and the absorption capacity of the patients is weak.
The following technical scheme is provided for achieving the purpose: an enteral nutrition preparation with adverse gastrointestinal reactions is characterized in that the raw materials comprise the following components: 20-30 g of maltodextrin, 10-20 g of coconut oil, 10-15 g of soybean protein powder and 10-15 g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3-5: 2-4: 5-7;
the porridge also comprises 20-30 g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5-6: 2-3: 1.5-2;
also included are the following vitamins:
300-500 mug of vitamin A, 5-10 mug of vitamin D, 10-50 mg of vitamin E, 11-10 mg of vitamin B, 20.5-1.2 mg of vitamin B, 60.5-2 mg of vitamin B, 20-100 mg of vitamin C, 0.8-40 mg of vitamin PP, 1-20 mg of pantothenic acid, 30-80 mug of vitamin K, 122-8 mug of vitamin B and 30-100 mug of folic acid;
also comprises the following trace elements:
100-1000 mg of sodium, 300-2000 mg of potassium, 100-500 mg of calcium, 1-5 mg of ferrum, 2-8 mg of zinc, 100-200 mg of magnesium, 10-50 mu g of iodine and 5-100 mu g of selenium.
Preferably, the raw materials comprise the following components: 20g of maltodextrin, 10g of coconut oil, 10g of soybean protein powder and 10g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:2: 5;
the porridge also comprises 20g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5:2:1.5: 1.5;
also included are the following vitamins:
vitamin A300 mu g, vitamin D5 mu g, vitamin E10 mg, vitamin B11 mg, vitamin B20.5 mg, vitamin B60.5 mg, vitamin C20 mg, vitamin PP 0.8mg, pantothenic acid 1mg, vitamin K30 mu g, vitamin B122 mu g and folic acid 30 mu g;
also comprises the following trace elements:
100mg of sodium, 300mg of potassium, 100mg of calcium, 1mg of iron, 2mg of zinc, 100mg of magnesium, 10 mu g of iodine and 5 mu g of selenium.
Preferably, the feedstock comprises the following components: 30g of maltodextrin, 20g of coconut oil, 5g of soybean protein powder and 15g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 5:4: 7;
the porridge also comprises 30g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 6:3:2: 2;
also included are the following vitamins:
500 mug of vitamin A, 50 mug of vitamin D10 mug of vitamin E, 110 mg of vitamin B, 21.2mg of vitamin B, 62 mg of vitamin B, 100mg of vitamin C, 40mg of vitamin PP, 20mg of pantothenic acid, 80 mug of vitamin K, 128 mug of vitamin B and 100 mug of folic acid;
also comprises the following trace elements:
1000mg of sodium, 2000mg of potassium, 500mg of calcium, 5mg of iron, 8mg of zinc, 200mg of magnesium, 50 mu g of iodine and 100 mu g of selenium.
Preferably, the feedstock comprises the following components: 25g of maltodextrin, 15g of coconut oil, 12.5g of soybean protein powder and 12.5g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:3: 6;
the porridge also comprises 25g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5.5:2.5:1.7: 1.7;
also included are the following vitamins:
400 mu g of vitamin A, 7.7 mu g of vitamin D, 30mg of vitamin E, 15.5mg of vitamin B, 20.8mg of vitamin B, 61.3mg of vitamin C, 60mg of vitamin PP, 20.4mg of vitamin P, 10mg of pantothenic acid, 55 mu g of vitamin K, 125 mu g of vitamin B and 65 mu g of folic acid;
also comprises the following trace elements:
550mg of sodium, 1150mg of potassium, 300mg of calcium, 3mg of iron, 5mg of zinc, 150mg of magnesium, 30 mu g of iodine and 52 mu g of selenium.
Preferably, the biological agent is added into the nutrient preparation and then fermented for 15-24 hours and then stirred into a viscous state.
The invention has the beneficial effects that:
(1) the preparation of the invention reduces the dosage ratio of carbohydrate, and avoids the overhigh blood sugar caused by taking enteral nutrition preparation after part of patients suffer from pancreatic function damage. The carbohydrate is mainly maltose, and can avoid diarrhea caused by excessive absorption of nutrient substances by intestinal parietal cells.
(2) The medium-chain fatty acid is directly introduced into the body through a portal vein system for metabolism, and the long-chain fatty acid is not required to enter blood circulation through a lymphatic system after being emulsified. Medium chain fatty acids allow for rapid digestion and absorption by the patient.
(3) The microbial agent is added to improve the microbial flora environment in intestinal tracts of patients, and beneficial microorganisms are utilized to inhibit the growth of harmful microorganisms, so that bacterial infection and complications caused by translocation of microorganisms in intestinal tracts of patients are prevented.
(4) After the gorgon fruit and the millet are added to cook porridge, the patient can sleep, the patient can keep a good sleep state after eating, the patient can be prevented from turning over the body to influence the recovery of the body, and meanwhile, the pain of the patient can be reduced.
Detailed Description
The present invention will be described in detail with reference to examples below:
example one
An enteral nutrition preparation for treating gastrointestinal adverse reactions comprises 20g of maltodextrin, 10g of coconut oil, 10g of soybean protein powder and 10g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:2: 5;
the porridge also comprises 20g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5:2:1.5: 1.5;
also included are the following vitamins:
vitamin A300 mu g, vitamin D5 mu g, vitamin E10 mg, vitamin B11 mg, vitamin B20.5 mg, vitamin B60.5 mg, vitamin C20 mg, vitamin PP 0.8mg, pantothenic acid 1mg, vitamin K30 mu g, vitamin B122 mu g and folic acid 30 mu g;
also comprises the following trace elements:
100mg of sodium, 300mg of potassium, 100mg of calcium, 1mg of iron, 2mg of zinc, 100mg of magnesium, 10 mu g of iodine and 5 mu g of selenium.
The preparation method comprises the following steps:
(1) weighing maltodextrin, coconut oil, soybean protein powder, animal protein powder, millet, gordon euryale seed, polished rice, vitamin mixture and trace element mixture with fixed content;
(2) adding salt into the mixture maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat, uniformly mixing, and stir-frying for 10-15 minutes with slow fire; parching the above materials to half done to exude the nutrients.
(3) And (3) boiling the fried maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat with slow fire to be viscous, turning off the fire, cooling for 5-10 minutes, and adding the vitamin mixture and the trace element mixture.
(4) And after completely cooling, putting into a sterilized container, adding the biological agent, and stirring for 1-2 minutes.
(5) And putting the mixture added with the biological agent into a refrigerator for low-temperature culture for 15 to 24 hours.
(6) Stirring the cultured nutritional preparation for 3-5 min, uniformly dispersing the propagated microorganisms into the nutritional preparation, and returning to room temperature for eating.
Example two
The raw materials comprise the following components: 30g of maltodextrin, 20g of coconut oil, 5g of soybean protein powder and 15g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 5:4: 7;
the porridge also comprises 30g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 6:3:2: 2;
also included are the following vitamins:
500 mug of vitamin A, 50 mug of vitamin D10 mug of vitamin E, 110 mg of vitamin B, 21.2mg of vitamin B, 62 mg of vitamin B, 100mg of vitamin C, 40mg of vitamin PP, 20mg of pantothenic acid, 80 mug of vitamin K, 128 mug of vitamin B and 100 mug of folic acid;
also comprises the following trace elements:
1000mg of sodium, 2000mg of potassium, 500mg of calcium, 5mg of iron, 8mg of zinc, 200mg of magnesium, 50 mu g of iodine and 100 mu g of selenium.
The preparation method comprises the following steps:
(1) weighing maltodextrin, coconut oil, soybean protein powder, animal protein powder, millet, gordon euryale seed, polished rice, vitamin mixture and trace element mixture with fixed content.
(2) Adding salt into the mixture maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat, uniformly mixing, and stir-frying for 10-15 minutes with slow fire; parching the above materials to half done to exude the nutrients.
(3) And (3) boiling the fried maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat with slow fire to be viscous, turning off the fire, cooling for 5-10 minutes, and adding the vitamin mixture and the trace element mixture.
(4) And after completely cooling, putting into a sterilized container, adding the biological agent, and stirring for 1-2 minutes.
(5) And putting the mixture added with the biological agent into a refrigerator for low-temperature culture for 15 to 24 hours.
(6) Stirring the cultured nutritional preparation for 3-5 min, uniformly dispersing the propagated microorganisms into the nutritional preparation, and returning to room temperature for eating.
EXAMPLE III
The raw materials comprise the following components: 25g of maltodextrin, 15g of coconut oil, 12.5g of soybean protein powder and 12.5g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:3: 6;
the porridge also comprises 25g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5.5:2.5:1.7: 1.7;
also included are the following vitamins:
400 mu g of vitamin A, 7.7 mu g of vitamin D, 30mg of vitamin E, 15.5mg of vitamin B, 20.8mg of vitamin B, 61.3mg of vitamin C, 60mg of vitamin PP, 20.4mg of vitamin P, 10mg of pantothenic acid, 55 mu g of vitamin K, 125 mu g of vitamin B and 65 mu g of folic acid;
also comprises the following trace elements:
550mg of sodium, 1150mg of potassium, 300mg of calcium, 3mg of iron, 5mg of zinc, 150mg of magnesium, 30 mu g of iodine and 52 mu g of selenium.
The preparation method comprises the following steps:
(1) weighing maltodextrin, coconut oil, soybean protein powder, animal protein powder, millet, gordon euryale seed, polished rice, vitamin mixture and trace element mixture with fixed content.
(2) Adding salt into the mixture maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat, uniformly mixing, and stir-frying for 10-15 minutes with slow fire; parching the above materials to half done to exude the nutrients.
(3) And (3) boiling the fried maltodextrin, the soybean protein powder, the animal protein powder, the millet, the gordon euryale seed, the polished rice and the wheat with slow fire to be viscous, turning off the fire, cooling for 5-10 minutes, and adding the vitamin mixture and the trace element mixture.
(4) And after completely cooling, putting into a sterilized container, adding the biological agent, and stirring for 1-2 minutes.
(5) And putting the mixture added with the biological agent into a refrigerator for low-temperature culture for 15 to 24 hours.
(6) Stirring the cultured nutritional preparation for 3-5 min, uniformly dispersing the propagated microorganisms into the nutritional preparation, and returning to room temperature for eating.
According to the invention, on the basis of the traditional enteral nutrition preparation, fatty acid is changed into medium-chain fatty acid to increase the absorption speed of a patient, a biological agent and sleep-assisting mixed millet congee are added into the nutrition preparation, and the enteral nutrition preparation obtained after fermentation can be quickly absorbed by the organism and can improve the biological community distribution condition in the intestinal tract, thereby increasing the body resistance of the patient and the organism restoration capacity. Meanwhile, the mixed millet congee is helpful for the rest of the patient, so that the patient can keep a good rest state after eating, and the body recovery is facilitated.
The above embodiments are only for illustrating the invention and are not to be construed as limiting the invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the invention, therefore, all equivalent technical solutions also belong to the scope of the invention, and the scope of the invention is defined by the claims.

Claims (5)

1. An enteral nutrition preparation with adverse gastrointestinal reactions is characterized in that the raw materials comprise the following components: 20-30 g of maltodextrin, 10-20 g of coconut oil, 10-15 g of soybean protein powder and 10-15 g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3-5: 2-4: 5-7;
the porridge also comprises 20-30 g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5-6: 2-3: 1.5-2;
also included are the following vitamins:
300-500 mug of vitamin A, 5-10 mug of vitamin D, 10-50 mg of vitamin E, 11-10 mg of vitamin B, 20.5-1.2 mg of vitamin B, 60.5-2 mg of vitamin B, 20-100 mg of vitamin C, 0.8-40 mg of vitamin PP, 1-20 mg of pantothenic acid, 30-80 mug of vitamin K, 122-8 mug of vitamin B and 30-100 mug of folic acid;
also comprises the following trace elements:
100-1000 mg of sodium, 300-2000 mg of potassium, 100-500 mg of calcium, 1-5 mg of ferrum, 2-8 mg of zinc, 100-200 mg of magnesium, 10-50 mu g of iodine and 5-100 mu g of selenium.
2. The enteral nutritional formulation according to claim 1, wherein: the raw materials comprise the following components: 20g of maltodextrin, 10g of coconut oil, 10g of soybean protein powder and 10g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:2: 5;
the porridge also comprises 20g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5:2:1.5: 1.5;
also included are the following vitamins:
vitamin A300 mu g, vitamin D5 mu g, vitamin E10 mg, vitamin B11 mg, vitamin B20.5 mg, vitamin B60.5 mg, vitamin C20 mg, vitamin PP 0.8mg, pantothenic acid 1mg, vitamin K30 mu g, vitamin B122 mu g and folic acid 30 mu g;
also comprises the following trace elements:
100mg of sodium, 300mg of potassium, 100mg of calcium, 1mg of iron, 2mg of zinc, 100mg of magnesium, 10 mu g of iodine and 5 mu g of selenium.
3. The enteral nutritional formulation according to claim 1, wherein the starting material comprises the following components: 30g of maltodextrin, 20g of coconut oil, 5g of soybean protein powder and 15g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 5:4: 7;
the porridge also comprises 30g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 6:3:2: 2;
also included are the following vitamins:
500 mug of vitamin A, 50 mug of vitamin D10 mug of vitamin E, 110 mg of vitamin B, 21.2mg of vitamin B, 62 mg of vitamin B, 100mg of vitamin C, 40mg of vitamin PP, 20mg of pantothenic acid, 80 mug of vitamin K, 128 mug of vitamin B and 100 mug of folic acid;
also comprises the following trace elements:
1000mg of sodium, 2000mg of potassium, 500mg of calcium, 5mg of iron, 8mg of zinc, 200mg of magnesium, 50 mu g of iodine and 100 mu g of selenium.
4. The enteral nutritional formulation according to claim 1, wherein the starting material comprises the following components: 25g of maltodextrin, 15g of coconut oil, 12.5g of soybean protein powder and 12.5g of animal protein powder;
the microbial agent also comprises 106-107 cfu/g of a biological agent, wherein the biological agent comprises lactobacillus bulgaricus, streptococcus thermophilus and lactic acid bacteria, and the ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactic acid bacteria is as follows: 3:3: 6;
the porridge also comprises 25g of mixed millet porridge, wherein the mixed millet porridge comprises millet, gordon euryale seed, polished rice and wheat, and the proportion of the millet, the gordon euryale seed, the polished rice and the wheat is as follows: 5.5:2.5:1.7: 1.7;
also included are the following vitamins:
400 mu g of vitamin A, 7.7 mu g of vitamin D, 30mg of vitamin E, 15.5mg of vitamin B, 20.8mg of vitamin B, 61.3mg of vitamin C, 60mg of vitamin PP, 20.4mg of vitamin P, 10mg of pantothenic acid, 55 mu g of vitamin K, 125 mu g of vitamin B and 65 mu g of folic acid;
also comprises the following trace elements:
550mg of sodium, 1150mg of potassium, 300mg of calcium, 3mg of iron, 5mg of zinc, 150mg of magnesium, 30 mu g of iodine and 52 mu g of selenium.
5. An enteral nutritional formulation according to any one of claims 1 to 4, wherein: the biological agent is added into the nutrient preparation and then needs to be fermented for 15 to 24 hours and then stirred into a sticky state.
CN202011495747.0A 2020-12-17 2020-12-17 Enteral nutrition preparation for gastrointestinal adverse reactions Pending CN112450442A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011495747.0A CN112450442A (en) 2020-12-17 2020-12-17 Enteral nutrition preparation for gastrointestinal adverse reactions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011495747.0A CN112450442A (en) 2020-12-17 2020-12-17 Enteral nutrition preparation for gastrointestinal adverse reactions

Publications (1)

Publication Number Publication Date
CN112450442A true CN112450442A (en) 2021-03-09

Family

ID=74804364

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011495747.0A Pending CN112450442A (en) 2020-12-17 2020-12-17 Enteral nutrition preparation for gastrointestinal adverse reactions

Country Status (1)

Country Link
CN (1) CN112450442A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1824293A (en) * 2005-12-29 2006-08-30 中国人民解放军第二军医大学 Essential element nutritive preparation for intestine
CN104187710A (en) * 2014-07-28 2014-12-10 胡安然 Total-nutrition formula food for inflammatory bowel diseases
CN105995981A (en) * 2016-05-19 2016-10-12 内蒙古双奇药业股份有限公司 Full-nutrient formula food containing probiotic microcapsules and having special medical purpose and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1824293A (en) * 2005-12-29 2006-08-30 中国人民解放军第二军医大学 Essential element nutritive preparation for intestine
CN104187710A (en) * 2014-07-28 2014-12-10 胡安然 Total-nutrition formula food for inflammatory bowel diseases
CN105995981A (en) * 2016-05-19 2016-10-12 内蒙古双奇药业股份有限公司 Full-nutrient formula food containing probiotic microcapsules and having special medical purpose and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
全民技术素质学习大纲课题组编: "《全民技术素质学习大纲》", 31 December 2018, 中国科学技术出版社 *
高新彦 等: "《失眠症中医诊疗经验集》", 30 November 2016, 西安交通大学出版社 *

Similar Documents

Publication Publication Date Title
CN104758318B (en) A kind of compound formulation and preparation method thereof reducing diarrhea of weaned piglets rate
CN105053866B (en) A kind of compound germ flour and preparation method thereof to relax bowel
US20190069586A1 (en) Food Compositions for Weaning
CN101558786A (en) Method for preparing active probiotic beverage and product thereof
CN110200136A (en) A kind of antibiotic-free, the weanling pig creep feed without homologous protein
CN107354097B (en) Lactobacillus preservative for improving survival rate of liquid lactobacillus at normal temperature and application thereof
CN103893214A (en) Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder
CN106472704A (en) Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof
WO2021149663A1 (en) Composition
CN108041310A (en) A kind of preparation method and applications of liquid feed
CN100482104C (en) Process for preparing lactic acid bacteria oral liquor
CN103283948A (en) Bifidobacterium bifidum-oriented microecological preparation
CN115944665A (en) Probiotic agent for improving intestinal flora balance and preparation method and application thereof
CN105285399A (en) Liquid state composite microecological preparation for pigling and preparation method thereof
CN106879739A (en) A kind of microbial fermentation lactic acid formulation for containing four class viable bacterias and preparation method thereof
CN108277188A (en) A kind of weanling pig compound microbial culture starter and its application
CN112450442A (en) Enteral nutrition preparation for gastrointestinal adverse reactions
CN102047960B (en) Shrubalthea flower yoghurt and preparation method thereof
CN1305383C (en) Active bifidobacteria contained milk powder and its preparation method
CN105918745A (en) Method for preparing fermentation type egg white beverage through fermentation of clostridium butyricum and product prepared by method
CN108029883A (en) Complex organic acidifier and its preparation method and application
CN106135427A (en) Lactic acid bacteria, vegetable protein beverage formula
CN110934187B (en) Low-sugar dendrobium officinale health-care yogurt and preparation method thereof
CN101491304B (en) Active lactic acid bacteria beverage for pet and preparation method thereof
CN107836585A (en) A kind of feed addictive for improving sow milk performance and oxidation resistance and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20210309