CN111903934A - Preparation method and application of maintenance food suitable for people with weak swallowing function - Google Patents

Abstract

The invention discloses a preparation method and application of a maintenance food suitable for people with weak swallowing function, and belongs to the technical field of food processing. The invention uses marine products as raw materials, controls the consistency of the raw materials to be 2000-5000 g·sec, and the water holding capacity is ≥90% through the texture control technology, and adds sea cucumber polysaccharide or Ascophyllum polysaccharide with antiviral effect to the raw materials, so that the prepared marine Food has anti-coronavirus efficacy. The invention fully improves the utilization rate of marine resources, and can prepare polysaccharides by using the remaining raw materials of processed seaweed and sea cucumbers, thereby increasing the added value of products.

Description

Preparation method and application of maintenance food suitable for people with weak swallowing function

technical field

The invention relates to a preparation method and application of a maintenance food suitable for people with weak swallowing function, and belongs to the technical field of food processing.

Background technique

The novel coronavirus (2019-nCoV) is a new strain of coronavirus that has never been found in humans before. Airborne droplet transmission is the main mode of transmission of the new coronavirus, and it can also be transmitted through skin, conjunctiva and other contact. The elderly have poor resistance and often suffer from other underlying diseases. When the new coronavirus pneumonia broke out, it showed general susceptibility, high prevalence, rapid disease progression, and high mortality, and was the key target for epidemic prevention and control. Recent studies have found that polysaccharides have anti-coronavirus effects, and the elderly can improve anti-viral immunity by eating foods containing polysaccharides.

The elderly, people with special diseases and postoperative patients have weaker swallowing ability than normal adults, and are prone to problems such as poor swallowing and food accumulation in the esophagus when ingesting food. Swallowing, which can cause health effects. The International Committee for the Standardization of Diet for Patients with Swallowing Dysfunction describes foods with the properties of "purified food/very thick liquid" and "fluidized food/highly thick liquid" as very suitable for patients with swallowing dysfunction. The dietary guidelines for Chinese residents suggest that for the elderly with obvious dysphagia, it is suitable to ingest pure food without chewing, and it is easy to deform when passing through the pharynx and esophagus, and rarely remains in the oral cavity. Adequate intake of meat products is very important to maintain muscle synthesis in the elderly. At present, the research reports on meat puree have only seen relevant reports on infant meat puree, and there are many home-made products. The products on the market are mainly livestock meat puree products such as beef and mutton. The protein provided by marine organisms accounts for nearly 20% of human edible animal protein, and the amino acid composition of the protein is very similar to that of our human body. Marine animal protein contains essential amino acids required by the human body, which cannot be obtained from vegetable protein. And marine organisms contain polysaccharides with antioxidant and antiviral activity, which have extremely high nutritional and medical value.

For people living in high-risk areas of COVID-19, improving their immunity and antiviral ability is an important direction for the development of conservation food under the conditions of meeting the basic nutrition of people with dysphagia.

SUMMARY OF THE INVENTION

The object of the present invention is to overcome the shortcoming of poor swallowing or esophageal accumulation that may be produced by existing functional foods, provide a kind of easy-to-swallow maintenance food preparation method, utilize marine polysaccharide raw materials with immunomodulatory and antioxidant activities, combined with texture control technology to provide highly nutritious, antiviral semi-fluid maintenance food for dysphagia patients.

In order to achieve the above purpose, the present invention provides a preparation method of functional food, which uses marine products as raw materials, and prepares semi-fluid food with immunoregulatory function through texture control technology; sec, water holding capacity ≥ 90%.

In one embodiment, the product has a consistency of 4600-5000 g·sec and a water holding capacity of 96-98%.

In one embodiment, the product has a consistency of 2600-2800 g·sec and a water holding capacity of 90-94%.

In one embodiment, the raw material contains fish meat, water, polysaccharide and salt; the polysaccharide includes but is not limited to sea cucumber polysaccharide or Ascophyllum fucoidan.

In one embodiment, the method includes the steps of:

S1. Maturation: take the fish meat of the raw fish and heat it for cooking to obtain cooked fish meat;

S2, efficacy enhancement technology: mix the cooked fish meat described in step S1 with water, polysaccharide and salt to obtain a mixture, and the mass ratio of the cooked fish meat, water, polysaccharide, and salt is 1kg: (0.3～0.8) kg: (0.05 ~4) g: (0.004 ~ 0.08) kg;

S3, texture control technology: the mixture described in step S2 is adjusted consistency and water holding capacity by texture control technology to obtain paste;

S4, filling: filling the paste described in step S3 into a packaging container to obtain a pre-product;

S5. Sterilization: sterilize and seal the pre-product described in step S4 to obtain functional food.

In one embodiment, the fish meat described in step S1 is the fresh and live raw fish that is slaughtered and skinned, deboned and gutted in time to obtain fish meat; The body temperature drops rapidly, and then it is stored at a low temperature of 4 to 6 °C. After the fish is completely rigid, the fish is stored at about 0 °C; if the refrigerated fish cannot be matured in time, the fish should be frozen at -80 to -20 °C save.

In one embodiment, the fish meat described in step S1 is the fish meat of the frozen raw fish, and the frozen fish body needs to be slowed down, skinned, boned, and viscera removed to obtain the fish meat.

In one embodiment, the raw fish in step S1 includes, but is not limited to, grass carp, cod, tuna or salmon; the heating and curing is heating at 60-100° C. for 5-30 minutes.

In one embodiment, the water in step S2 is pure water or mineral water.

In one embodiment, the texture control technology in step S3 may be wet pulverization, homogenization or homogenization; the wet pulverization process is to pulverize the particle size to 2 to 10 μm at 2500-4500 rpm; the homogenization The rotating speed range of the homogeneous is 5000～35000rpm; the pressure range of the homogeneous is 30～100MPa.

In one embodiment, the containment container in step S4 may be a metal pipe or a composite material pipe.

In an embodiment, the sterilization method described in step S5 is ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, etc.; wherein, the ultra-high temperature instantaneous sterilization temperature is specifically: 130-150° C. for 10-100 s; ultra-high-temperature sterilization The bacterial pressure is specifically: 300～600MPa, time 10～30min.

The present invention also claims the maintenance food prepared by the method and suitable for people with weak swallowing function.

The beneficial effects of the present invention are:

1. The efficacy enhancement technology involved in the present invention uses sea cucumber polysaccharide or Ascophyllum fucoidan polysaccharide with antiviral effect, so that the prepared marine food has the effect of resisting the new coronavirus.

2. The texture control technology involved in the present invention enables the prepared functional food to have semi-fluid viscosity characteristics by controlling the consistency of the product to be 2000-5000 g·sec and the water holding capacity to be ≥90%, which is convenient for patients with dysphagia to eat.

3. The present invention fully improves the utilization rate of marine resources, and can prepare polysaccharides by using the remaining raw materials of processed seaweed and sea cucumbers, thereby increasing the added value of products.

Description of drawings

Figure 1 shows the cell immunofluorescence images of SARS-CoV-2 virus mixed with different concentrations of sea cucumber polysaccharide; the final concentrations of sea cucumber polysaccharide are 500, 250, 125, 62.5, 31.3, 15.6, 7.8, 3.9 μg/mL ; Negative control is blank medium.

Figure 2 shows the inhibitory effect of different concentrations of Ascophyllum nodosum fucoidan on the new coronavirus, abscissa: concentration of Ascophyllum nodosum fucoidan, ordinate: infected cell rate (%) = number of viruses entering cells/total number of viruses × 100.

Figure 3 shows the immunofluorescence images of cells treated with SARS-CoV-2 virus mixed with different concentrations of fucoidan; the concentrations of fucoidan were 500, 250, 125, 62.5, 31.3, and 15.6 μg/mL; the negative control was blank medium.

FIG. 4 is a real picture of the test evaluation of the maintenance food spoon prepared in Example 7 of the present invention.

FIG. 5 is a real diagram of the fork test evaluation of the maintenance food prepared in Example 7 of the present invention.

FIG. 6 is a real picture of the test evaluation of the maintenance food spoon prepared in Example 8 of the present invention.

FIG. 7 is a real diagram of the test evaluation of the maintenance food fork prepared in Example 8 of the present invention.

FIG. 8 is a real picture of the test evaluation of the maintenance food spoon prepared in Comparative Example 1 of the present invention.

FIG. 9 is a real diagram of the test evaluation of the maintenance food fork prepared in Comparative Example 1 of the present invention.

Detailed ways

Determination of the consistency of the paste: use a texture analyzer (TA.XT.plus) equipped with an AB-E probe for determination;

The water-holding capacity of the paste is measured as follows:

Centrifuge the paste to be tested at 25°C, 2000-4000rpm for 5-10 minutes, and measure the mass; calculate by the following formula:

The International Committee for Standardization of Diet for Patients with Swallowing Disorders recommends that patients with swallowing disorders eat thickened fluids or texture-modified foods, and the optimum conditions for texture-modified foods are "mashed or fluidized" properties. Based on this, a sensory evaluation scale was designed.

Table 1 Sensory evaluation rating scale

Embodiment 1 prepares the method for sea cucumber polysaccharide

Sea cucumbers (Stichopus japonicus) were washed, boiled, drained, cut into small pieces, and then freeze-dried. The lyophilized samples were soaked in acetone at 4°C for 24 h and air-dried at room temperature. Take 1g lyophilized sample as an example, add 30mL 0.1mol/L sodium acetate buffer solution (pH 6.0), 100mg papain (specific enzyme activity 2units/mg), 48mg EDTA and 18mg cysteine, vortex After mixing, the enzymatic hydrolysis was shaken in a water bath at 60° C. for 24 h, the reaction mixture was centrifuged (6000 g, 15 min, room temperature), and the supernatant was taken. 1.6 mL of 10% cetylpyridine chloride solution was added to the supernatant, and after standing at room temperature for 24 hours, the precipitate was collected by centrifugation (8000 g, 15 min, room temperature). Dissolve the precipitate in 15mL of 3mol/L NaCl-ethanol (100:15v/v) solution, add 30mL of 95% ethanol solution, place at 4°C for 24h, centrifuge (8000g, 15min, room temperature) to collect the precipitate. The precipitate was washed 2 to 3 times with 10 mL of 80% ethanol, then washed 2 to 3 times with 10 mL of 95% ethanol, air-dried at room temperature, dissolved in distilled water, desalted with a dialysis bag (3500Da), and freeze-dried to obtain sea cucumber polysaccharide.

This embodiment may also include pretreatment steps such as solution preparation and ultrapure water preparation.

Example 2 Determine the structural characteristics and composition of the sea cucumber polysaccharide prepared in Example 1

¹ H NMR was used to detect the structural characteristics and purity of sea cucumber polysaccharides;

The molecular weight of sea cucumber polysaccharide was detected by gel permeation chromatography;

The content of sea cucumber polysaccharide sulfate was detected by gelatin turbidimetry;

The monosaccharide composition of sea cucumber polysaccharide was detected by high performance liquid chromatography + PMP derivatization method;

Fourier transform infrared spectroscopy was used to detect the functional groups of sea cucumber polysaccharides.

The results showed that sea cucumber polysaccharides contained fucosylated chondroitin sulfate and fucosylated chondroitin sulfate, the molecular weight of fucosylated chondroitin sulfate was more than 670kDa, and the molecular weight of fucosylated chondroitin sulfate was more than 179kDa; the sulfate radical content was 26 kDa. -28%; the molar ratio of fucose, glucuronic acid and galactosamine is 9:0.8:1.

Example 3 Using pseudovirus model to evaluate the anti-new coronavirus effect of sea cucumber polysaccharide

The full-length sequence of the gene encoding the HCoV-19 spike protein was cloned into the pCAGGS vector for pseudovirus production, and the constructed recombinant vector was called pCAGGS-HCoV-19-S. The successful construction of pCAGGS-HCoV-19-S was confirmed by DNA sequencing. The pCAGGS-HCoV-19-S and pNL4-3 plasmids were co-transfected into HEK 293T cells, and after 48 h of culture, the supernatant containing the SARS-CoV-2 pseudovirus was collected, and 50% of the pseudovirus was determined by infecting Huh7 cells Histiocyte infectious dose (TCID ₅₀ ).

Using the SARS-CoV-2 pseudovirus model to evaluate the anti-new coronavirus effect of sea cucumber polysaccharides, the specific steps are as follows:

(1) Select Huh7 cells with good growth status, after trypsin digestion, plated in 96 wells, and cultured overnight, the cells reach 80-100% at 18-24 hours;

(2) 100 TCID ₅₀ pseudovirus per well, mixed with serum-free medium containing sea cucumber polysaccharide, the final concentration of sea cucumber polysaccharide after mixing was 0.01 mg/mL, 0.1 mg/mL and 1 mg/mL, and incubated at 37°C for 30 min. EK1 peptide was used as a positive control, and blank serum-free medium was used as a negative control.

(3) After washing Huh7 cells with PBS to remove serum, the mixture of virus and sea cucumber polysaccharide was diluted 3-fold to infect Huh7 cells, 100 μL per well, and three parallel wells were set for each sample. 100 μL of medium containing 5% FBS serum.

(4) Determination of Luciferase value at 48h. Refer to Promega's Luciferase Assay System Protocol or Dual Luciferase Reporter Assay System Protocol. Specific operation: invert the 96-well plate, wash twice with PBS, ensure that the PBS is blotted dry, then add 30 μL of lysis solution, lyse at room temperature for 30 min, aspirate 10 μL onto the white plate, and measure the Luciferase value with 50 μL of substrate. The results are shown in Table 2 below. Show.

Table 2 Luciferase values of different samples

The above results show that sea cucumber polysaccharide can effectively inhibit the entry of SARS-CoV-2 virus into cells when the final concentration of sea cucumber polysaccharide is 0.1mg/mL and 1mg/mL. Moreover, since the model used is a SARS-CoV-2 pseudovirus with S protein, it can be inferred that the target of sea cucumber polysaccharide is the S protein.

Example 4 Preparation of Ascophyllum nodosum (brown algae) fucoidan

The preparation method of Ascophyllum nodosum fucoidan is as follows:

S1, wash Ascophyllum nodosum, drain, air dry naturally, pulverize and pass through an 80-mesh sieve to obtain Ascophyllum nodosum powder A;

S2. Soak the Ascophyllum algae powder A described in step S1 in absolute ethanol at 25°C for 4 hours, filter through gauze to take precipitate A, place the sediment A in absolute ethanol at 25°C and stir for 4 hours, filter through gauze to take sediment B , the precipitate B was soaked in absolute ethanol at 25°C for 4 hours, and the precipitate C was filtered off with gauze to dry at room temperature, thereby removing lipids and small fat-soluble molecules to obtain Ascophyllum nodosum powder B; The mass volume ratio of powder A, precipitation B and dehydrated alcohol described in this step is 1:4g/mL;

S3. Take the Ascophyllum algae powder B described in step S2, add disodium hydrogen phosphate-citric acid buffer solution with pH=5, cellulase, pectinase and papain, stir and mix well, and oscillate in a water bath at 50°C for 4 hours , to dissociate the fucoidan, then heated to 98°C for 10 minutes to inactivate the enzyme activity, the obtained mixture was centrifuged at 4500r/min room temperature for 15min, and the supernatant was taken; The mass volume ratio of disodium hydrogen phosphate-citric acid buffer solution is 1:30g/mL; the Ascophyllum nodosum powder B, cellulase (specific enzyme activity 100units/mg), pectinase (specific enzyme activity 50units/mg) ) and papain (specific enzyme activity 2units/mg) mass ratio of 12500:42:6:6;

S4, add excess CaCl ₂ to the supernatant liquid in step S3 while stirring, centrifuge at 4500r/min room temperature for 15 min, remove the algin precipitate, and take the supernatant liquid; use the supernatant liquid and CaCl ₂ of step S3 . The volume-to-mass ratio is 20:1 mL/g;

S5. Add cetyltrimethylammonium bromide (CTAB) to the supernatant in step S4 to precipitate the fucoidan, centrifuge the obtained mixture at 4500r/min room temperature for 15min to collect the precipitate, and dissolve the precipitate in 3mol /L CaCl ₂ solution, add anhydrous ethanol, place at 4°C for 24h to precipitate the fucoidan, centrifuge at 4500r/min and 4°C for 15min, and collect the precipitate; the volume-to-mass ratio of the supernatant and CTAB used in step S4 is 50:1mL/g; the mass volume ratio of the precipitation and the 3mol/L CaCl solution is ₁ :3g/mL; the volume ratio of the CaCl solution and the dehydrated alcohol is ₂ :3;

S6. Wash the precipitate described in step S5 three times with 80% ethanol by volume, then wash the precipitate three times with 95% ethanol by volume, air dry at room temperature, dissolve in ultrapure water, and use tap water in a dialysis bag with a molecular weight of 3500Da. Dialyze for 24 hours, then use ultrapure water as dialysate for 48 hours to remove calcium chloride and other salt ions contained in fucoidan, wherein the dialysate is changed every 2 hours, at a vacuum of 1pa and a temperature of -60°C Freeze-drying for 72 hours under the conditions of ascophyllum nodosum to obtain Ascophyllum nodosum fucoidan (ANP); the mass-volume ratio of the precipitation and the 80% ethanol solution is 1:3 g/mL; the precipitation and the volume fraction The mass volume ratio of the 95% ethanol solution is 1:3 g/mL; the mass volume ratio of the precipitate and the ultrapure water is 1:150 g/mL.

This embodiment may also include pretreatment steps such as solution preparation and ultrapure water preparation.

Example 5 Determine the structural characteristics and composition of the Ascophyllum nodosum fucoidan prepared in Example 4

The specific method is as follows:

Gelatin turbidimetric method was used to determine the content of sulfuric acid group of Ascophyllum nodosum fucoidan;

Determination of Ascophyllum nodosum fucoidan protein content by BCA method;

Determination of uronic acid content of Ascophyllum nodosum fucoidan by m-hydroxybiphenyl method;

Determination of total sugar content of Ascophyllum nodosum fucoidan by phenol-sulfuric acid method;

Determination of molecular weight of Ascophyllum nodosum fucoidan by gel permeation chromatography;

Determination of monosaccharide composition of Ascophyllum nodosum fucoidan by high performance liquid chromatography + PMP derivatization method;

Fourier transform infrared spectroscopy was used to determine the functional groups of Ascophyllum nodosum fucoidan.

The results show that the molecular weight of Ascophyllum nodosum fucoidan is 490kDa; the uronic acid content is 2.9-3.2%; the protein content is 3.8-4.0%; the sulfate group content is 28-30%; the total sugar content is 54%; The monosaccharide composition of algal polysaccharide is: fucose, mannose and galactose with a molar ratio of 6.5:1.1:1; functional groups include functional groups such as hydroxyl, carboxyl and sulfate.

Example 6 Verification of the use of Ascophyllum nodosum fucoidan to prevent SARS-CoV-2 virus from invading body cells

The full-length sequence of the gene encoding the HCoV-19 spike protein was cloned into the pCAGGS vector for pseudovirus production, and the resulting recombinant vector was named pCAGGS-HCoV-19-S. The successful construction of pCAGGS-HCoV-19-S was confirmed by DNA sequencing. The plasmids of pCAGGS-HCoV-19-S and pNL4-3 were co-transfected into HEK 293T cells. After 48 h of culture, the supernatant containing the SARS-CoV-2 pseudovirus model was collected, and the pseudovirus was determined by infecting Huh7 cells. ₅₀ % tissue cell infection dose (TCID50).

The SARS-CoV-2 pseudovirus model was used to evaluate the anti-novel coronavirus effect of Ascophyllum nodosum fucoidan. The specific steps are as follows:

(1) Select Huh7 cells with good growth status, after trypsin digestion, plated in 96 wells, and cultured overnight, the cells reach 80-100% at 18-24 hours;

(2) 100 TCID ₅₀ pseudovirus per well, mixed with serum-free medium containing Ascophyllum nodosum fucoidan, the final concentrations of Ascophyllum nodosum fucoidan after mixing were 0.01 mg/mL, 0.1 mg/mL and 1 mg/mL, and incubated at 37°C 30min. EK1 peptide was used as a positive control, and blank serum-free medium was used as a negative control.

(3) After washing Huh7 cells with PBS to remove serum, Huh7 cells were infected with a mixture of 3-fold dilution of virus and Ascophyllum nodosum fucoidan, 100 μL per well, and three parallel wells were set for each sample. Add 100 μL of medium containing 5% FBS serum.

(4) Determination of Luciferase value at 48h. Refer to Promega's Luciferase Assay System Protocol or Dual Luciferase Reporter Assay System Protocol. Specific operation: invert the 96-well plate, wash twice with PBS, ensure that the PBS is blotted dry, then add 30 μL of lysis buffer, lyse at room temperature for 30 min, aspirate 10 μL onto the white plate, and determine the Luciferase value with 50 μL of substrate.

As shown in Table 3 below, Ascophyllum nodosum fucoidan can effectively inhibit SARS-CoV-2 virus infection of cells at concentrations of 0.01 mg/mL, 0.1 mg/mL and 1 mg/mL.

Table 3 Luciferase values of different samples

The same experimental method was further used to detect the inhibitory effect of multiple concentrations of Ascophyllum nodosum fucoidan on the new coronavirus, and the IC50 value was calculated. The results are shown in Figure 2. The IC50 of Ascophyllum nodosum fucoidan for the inhibition of 2019-nCoV was 0.327 mg/mL.

Moreover, since the model used is a SARS-CoV-2 pseudovirus with only S protein, it can be inferred that the target of action of Ascophyllum nodosum fucoidan is the S protein.

Example 7

S1. Screening of raw materials: take the fish meat of grass carp, place it at 100 °C and heat for 10 min to obtain cooked fish meat;

S2, efficacy strengthening technology: the cooked fish meat described in step S1 is mixed with pure water, the sea cucumber polysaccharide and salt prepared in Example 1 by mass ratio 1kg: 0.3kg: 0.3g: 0.004kg to obtain a mixture;

S3, texture control technology: the mixture described in step S2 is processed by a homogenizer at 8000 rpm to obtain a paste, so that the consistency of the paste is about 4800 g·sec, and the water holding capacity is about 97%;

S4, filling: filling the paste in step S3 into a metal tube to obtain a pre-product;

S5. Sterilization: sterilize the pre-product described in step S4 at 400 MPa for 20 min under ultra-high pressure, and seal it to obtain functional food.

The preparation conditions of the functional food are mild and do not affect the antiviral function of the sea cucumber polysaccharide.

The prepared maintenance products were evaluated by 20 professionally trained tasters. The average scores of mouthfeel, texture and swallowing feeling of the maintenance food prepared in this example were 7.87, 8.59 and 6.05 respectively; more than half of the sensory assessors indicated that the products The taste is similar to sticky sesame paste, and there is little residue in the mouth after swallowing, and there is no choking. As assessed by the international standard test method, after tilting the spoon, the obtained curing product flows and slides off, and there is a small amount of residue; the obtained curing product can be piled above the fork (Figure 4-Figure 5), and a small amount of sample flows through the notch of the fork, However, it does not flow continuously, and has the characteristics of "fluidized food/highly thick liquid" described by the International Committee for the Standardization of Diet for Patients with Swallowing Dysfunction.

Example 8

S1. Screening of raw materials: take the fish meat of tuna, place it at 80°C and heat for 20 minutes to obtain cooked fish meat;

S2, efficacy strengthening technology: the cooked fish meat described in step S1 is mixed with pure water, the Ascophyllum fucoidan polysaccharide and salt prepared in Example 4 by mass ratio 1kg: 0.8kg: 0.8g: 0.004kg to obtain a mixture;

S3, texture control technology: pass the mixture described in step S2 through a wet pulverizer, the processing particle size is 2 μm, and the processing speed is 4000 rpm to obtain a paste, so that the consistency of the paste is about 2700 g·sec, and the water holding capacity is about 92%;

S4, filling: filling the fluid described in step S3 into the composite material tube to obtain a pre-product;

S5. Sterilization: sterilize the pre-product described in step S4 at an ultra-high temperature of 150° C. for 10 seconds, and seal it to obtain functional food.

The preparation conditions of the functional food are mild, and the structure of Ascophyllum fucoidan will not be damaged.

The prepared maintenance products were evaluated by 20 professionally trained tasters. The average scores of mouthfeel, texture and swallowing feeling of the maintenance food prepared in this example were 7.25, 7.91 and 6.83 respectively; more than half of the sensory assessors indicated that the products The taste is similar to viscous yogurt, and there is little residue in the mouth after swallowing, and no choking occurs. As assessed by international standard test methods, after tilting the spoon, the resulting curing product flows and drips with a small amount of residue; the resulting curing product drips in a lump/strand through the notch of the fork without "crumbs" (Figure 6- Figure 7), with the "pure/very thick liquid" properties described by the International Committee for the Standardization of Diet for Patients with Swallowing Dysfunction.

Comparative Example 1

S1. Screening of raw materials: take the fish meat of grass carp and heat at 70°C for 30min to obtain cooked fish meat;

S2, efficacy strengthening technology: the cooked fish meat described in step S1 is mixed with purified water, Ascophyllum polysaccharide and salt to obtain a mixture, and the mass ratio of the cooked fish meat, water, Ascophyllum polysaccharide and salt is 1kg: 0.8kg: 0.8g : 0.004kg; omitting the texture control technology, the mixture has a consistency of about 5600g·sec and a water holding capacity of about 80%;

S3, filling: filling the mixture described in step S2 into the composite material tube to obtain a pre-product;

S4. Sterilization: the pre-product described in step S4 is instantaneously sterilized at an ultra-high temperature of 150° C. for 10s, and sealed to obtain a product.

The prepared maintenance products were evaluated by 20 professionally trained tasters. The average scores of the maintenance food prepared by this method were 7.09, 0.52 and 2.84, respectively; In slightly moist biscuits, the texture is rough and difficult to swallow. Evaluated by international standard test methods, the resulting product falls completely when the spoon is tilted, and there is no residue; product is piled above the fork, no product flows through the slot of the fork, and there is no "mashed food/very thick liquid" Or "fluidized food/highly viscous liquid" properties (Figures 8-9). Therefore, this product is not suitable for patients with dysphagia.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims (10)

1. A method for preparing a maintenance food suitable for people with weak swallowing function is characterized in that a semi-fluid food with immunoregulation function is prepared by regulating the consistency and water retention capacity of a marine-containing product through a texture regulation technology; the texture regulating technology regulates the consistency of the product to be 2000-5000 g.sec, and the water holding capacity is more than or equal to 90%.

2. The method of claim 1, wherein the texture modifying technique comprises wet milling, homogenizing or homogenizing; the wet grinding is to grind the particle size to 2-10 mu m at 2500-4500 rpm; the rotating speed of the homogenate to be controlled is 5000-35000 rpm; the homogenizing pressure is controlled within the range of 30-100 MPa.

3. The method according to claim 1 or 2, wherein the raw material comprises cooked fish meat, water, polysaccharide and salt; the polysaccharide includes, but is not limited to, sea cucumber polysaccharide or ascophyllum nodosum polysaccharide.

4. A method according to any one of claims 1 to 3, comprising the steps of:

s1, curing: taking fish meat of raw material fish, and curing to obtain cooked fish meat;

s2, efficacy enhancement technology: mixing the cooked fish meat of the step S1 with water, polysaccharide and salt; the mass ratio of the cooked fish meat, the water, the polysaccharide and the salt is 1 kg: (0.3-0.8) kg: (0.05-4) g: (0.004-0.08) kg;

s3, texture regulating technology: regulating the consistency and the water holding capacity of the mixture obtained in the step S2 through a texture regulating technology to obtain a paste;

s4, filling: filling the paste obtained in the step S3 into a packaging container to obtain a pre-product;

s5, sterilization: and (5) sterilizing and sealing the pre-product obtained in the step S4 to obtain the functional food.

5. The method as claimed in claim 4, wherein the fish meat of step S1 is obtained by slaughtering fresh raw fish, removing skin, bone and viscera.

6. The method as claimed in claim 4, wherein the fish meat of step S1 is prepared by freezing the killed fish body at low temperature, storing at 4-6 deg.C, and storing at-2 deg.C or-80-20 deg.C after the fish body is completely stiff.

7. The method according to claim 4, characterized in that the containment vessel of step S4 can be a metal tube or a composite tube.

8. The method according to claim 4, wherein the sterilization mode of step S5 is ultra-high temperature instantaneous sterilization or ultra-high pressure sterilization; the ultrahigh-temperature instantaneous sterilization is sterilization at 130-150 ℃ for 10-100 s; the ultra-high pressure sterilization is performed for 10-30 min under 300-600 MPa.

9. A method according to any one of claims 1 to 8, wherein the fish used to prepare the feedstock includes, but is not limited to, grass carp, cod, tuna or salmon.

10. A health food prepared by the method of any one of claims 1 to 9, which is suitable for persons with impaired swallowing function.

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