CN115067503A - 一种抑制胃反流的特殊医学用途增稠组件配方食品及其制备方法 - Google Patents
一种抑制胃反流的特殊医学用途增稠组件配方食品及其制备方法 Download PDFInfo
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- 230000002496 gastric effect Effects 0.000 title claims abstract description 24
- 230000008719 thickening Effects 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 19
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 12
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- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
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- 230000003204 osmotic effect Effects 0.000 claims description 2
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- 208000025865 Ulcer Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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- 208000021302 gastroesophageal reflux disease Diseases 0.000 description 1
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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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种抑制胃反流的特殊医学用途增稠组件配方食品及其制备方法。所述的配方食品的百分比组成为：果胶3‑6％，刺槐豆胶3‑6％，柠檬酸0.2‑1％，柠檬酸钠0.2‑1％，果粉1‑5％，余量为水。其制备方法为：按百分比组成称取果胶、刺槐豆胶、柠檬酸、柠檬酸钠和果粉混合均匀，然后缓慢加入75‑85℃热水中混合均匀，最后高压湿热灭菌。本发明制备的抑制胃反流的特殊医学用途增稠组件配方食品与肠内营养制剂中钙离子发生架桥反应，使营养剂在体内半固化，且增稠效果不受温度、酸碱性影响，增稠后也不影响肠内营养制剂营养成分。
Description
技术领域
本发明属于特殊医学用途配方食品技术领域，具体涉及一种抑制胃反流的特殊医学用途增稠组件配方食品及其制备方法。
背景技术
胃反流临床表现为反复呕吐、咽下困难、反复发作的慢性呼吸道感染、溃疡等，尤其在麻醉情况下，胃反流会导致反流物进入呼吸道引发窒息。解决胃反流也是在临床手术中常见的难题。普通增稠剂只能在体外进行液体增稠，当普通食品增稠剂随饮水、食物等进入胃中，即被胃液稀释而粘度下降，难以达到抑制胃食管反流的效果。
发明内容
为解决上述现有技术中的问题，本发明提供一种抑制胃反流的特殊医学用途增稠组件配方食品及其制备方法。
所述的抑制胃反流的特殊医学用途增稠组件配方食品的百分比组成为：果胶3-6％，刺槐豆胶3-6％，柠檬酸0.2-1％，柠檬酸钠0.2-1％，果粉1-5％，余量为水。
所述的抑制胃反流的特殊医学用途增稠组件配方食品的黏度为10-30mPa·s。
所述的抑制胃反流的特殊医学用途增稠组件配方食品的pH值为4.0-4.5。
所述的抑制胃反流的特殊医学用途增稠组件配方食品的渗透压为100-200mOsm/kg H2O。
所述的果粉选自猕猴桃果粉、白葡萄果粉、石榴果粉中的一种或几种。
所述的抑制胃反流的特殊医学用途增稠组件配方食品与氯化钙水溶液混合后得到黏度为1000-2000mPa·s的不流动凝胶。
所述的氯化钙水溶液的质量浓度为0.2％。
所述的抑制胃反流的特殊医学用途增稠组件配方食品的制备方法为：
按上述百分比组成称取果胶、刺槐豆胶、柠檬酸、柠檬酸钠和果粉混合均匀，然后缓慢加入75-85℃热水中混合均匀，最后高压湿热灭菌。
本发明的有益效果是：本发明制备的抑制胃反流的特殊医学用途增稠组件配方食品与肠内营养制剂中钙离子发生架桥反应，使营养剂在体内半固化，且增稠效果不受温度、酸碱性影响，增稠后也不影响肠内营养制剂营养成分。
具体实施方式
以下描述本发明的几个优选实施方式，但并非用以限定本发明。
实施例1：
步骤1、按照质量百分比分别称取果胶3％，刺槐豆胶6％，柠檬酸0.5％，柠檬酸钠0.2％，果粉(猕猴桃果粉)1％，水89.3％，以上各组分的质量百分比之和为100％，将上述称取好的果胶、刺槐豆胶、柠檬酸、柠檬酸钠、果粉混合均匀，得到混合物A。
步骤2、将步骤1称取的水，加热至75℃。
步骤3、将步骤1得到的混合物A缓慢加入步骤2得到的热水中混合均匀，得到混合物B。
步骤4、将步骤3得到的混合物B包装于容器中进行高压湿热灭菌。即可得到本发明产品。
实施例2：
步骤1、按照质量百分比分别称取果胶4％，刺槐豆胶5％，柠檬酸1％，柠檬酸钠0.4％，果粉(白葡萄果粉)2％，水87.6％，以上各组分的质量百分比之和为100％，将上述称取好的果胶、刺槐豆胶、柠檬酸、柠檬酸钠、果粉混合均匀，得到混合物A。
步骤2、将步骤1称取的水，加热至80℃。
步骤3、将步骤1得到的混合物A缓慢加入步骤2得到的热水中混合均匀，得到混合物B。
步骤4、将步骤3得到的混合物B包装于容器中进行高压湿热灭菌。即可得到本发明产品。
实施例3：
步骤1、按照质量百分比分别称取果胶5％，刺槐豆胶4％，柠檬酸1％，柠檬酸钠0.4％，果粉(石榴果粉)2％，水87.6％，以上各组分的质量百分比之和为100％，将上述称取好的果胶、刺槐豆胶、柠檬酸、柠檬酸钠、果粉混合均匀，得到混合物A。
步骤2、将步骤1称取的水，加热至85℃。
步骤3、将步骤1得到的混合物A缓慢加入步骤2得到的热水中混合均匀，得到混合物B。
步骤4、将步骤3得到的混合物B包装于容器中进行高压湿热灭菌。即可得到本发明产品。
将实施例1-3得到的产品分别与0.2％氯化钙水溶液混合后得到黏度为1000-2000mPa·s的不流动凝胶。
Claims (8)
1.一种抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的配方食品的百分比组成为：果胶3-6％，刺槐豆胶3-6％，柠檬酸0.2-1％，柠檬酸钠0.2-1％，果粉1-5％，余量为水。
2.根据权利要求1所述的抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的抑制胃反流的特殊医学用途增稠组件配方食品的黏度为10-30mPa·s。
3.根据权利要求1所述的抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的抑制胃反流的特殊医学用途增稠组件配方食品的pH值为4.0-4.5。
4.根据权利要求1所述的抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的抑制胃反流的特殊医学用途增稠组件配方食品的渗透压为100-200mOsm/kg H2O。
5.根据权利要求1所述的一种抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的果粉选自猕猴桃果粉、白葡萄果粉、石榴果粉中的一种或几种。
6.根据权利要求1所述的抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的抑制胃反流的特殊医学用途增稠组件配方食品与氯化钙水溶液混合后得到黏度为1000-2000mPa·s的不流动凝胶。
7.根据权利要求6所述的抑制胃反流的特殊医学用途增稠组件配方食品，其特征在于，所述的氯化钙水溶液的质量浓度为0.2％。
8.根据权利要求1-5任一项所述的抑制胃反流的特殊医学用途增稠组件配方食品的制备方法，其特征在于，所述的制备方法的具体操作为：按百分比组成称取果胶、刺槐豆胶、柠檬酸、柠檬酸钠和果粉混合均匀，然后缓慢加入75-85℃热水中混合均匀，最后高压湿热灭菌。
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| CN110353271A (zh) * | 2019-06-13 | 2019-10-22 | 陕西科技大学 | 一种抑制食道反流的特殊医学食品增稠组件及其制备方法 |
| CN110840910A (zh) * | 2019-11-04 | 2020-02-28 | 纽湃腾（北京）医药科技有限公司 | 一种抑制胃肠不良反应的组合物 |
| CN113545473A (zh) * | 2021-07-15 | 2021-10-26 | 苏州珈颐健康科技有限公司 | 一种用于使流质液体增稠凝固的组合物及方法 |
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| CN110353271A (zh) * | 2019-06-13 | 2019-10-22 | 陕西科技大学 | 一种抑制食道反流的特殊医学食品增稠组件及其制备方法 |
| CN110840910A (zh) * | 2019-11-04 | 2020-02-28 | 纽湃腾（北京）医药科技有限公司 | 一种抑制胃肠不良反应的组合物 |
| CN113545473A (zh) * | 2021-07-15 | 2021-10-26 | 苏州珈颐健康科技有限公司 | 一种用于使流质液体增稠凝固的组合物及方法 |
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Application publication date: 20220920 |