膨化技术研制管喂食品及应用效果的研究

Development of Tube- feeding Foods by Puffing Technology and Their Application Effects

利用膨化技术加工大米、大豆等,并以膨化后的物料作为管喂食品的基本原料,研制了1种营养全面、热量充足的肠内营养品,管饲切喉手术病人,结果显示:当原料水分11.5%～12.5%、粒度15～20目、m(谷物)∶m(豆类)=(80～90)∶(20～10),混和原料中油脂含量在4%以内,蛋白质含量在30%以内,较易膨化。管饲喂养30d,病人的营养状况是:7～10d病人达正氮平衡,从术前的(-5.36±5.18)g/d达到术后的(1.2±6.14)g/d,而对照组则从术前的(-4.33±3.45)g/d到术后的(-0.93±5.20)g/d,与对照组有显著差异。病人血液中血红蛋白、血浆白蛋白等营养指标也较对照组达显著差异。结论:该产品能改善病人的营养状况。

The processing of rice, and soybean, etc. as basic raw materials for tube-feeding enteral nutritious foods with complete nutrition and sufficient energy by using puffing technology, and their applications on patents with otorhinolaryngologic diseases were reported in the paper. The results showed that puffing effect was satisfactory when the moisture contents of the raw materials were between 11.5% and 12.5%, grain sizes between 15 meshes and 20 meshes, ratios of cereals/beans between 80-90 and 20-10, the fat contents of mixed raw materials less than 4%, and protein contents less than 30%; the nutrition statuses of the patients 30 days after tube feeding the products, compared to those of normal homogenate meal used in the hospital, positive nitrogen balance was achieved within 7-10 days, achieved post-operation 1.2±6.14from pre-operation -5.36± 5.18; while in the control group, it achieved post-operation -0.93±5.20 from preoperation -4.33 ± 3.45, the treatment group was significantly different from the control group, and hemoglobin and blood plasma albumin, etc. In the bloods of the patients in the treatment group were also significantly different from those of control group, indicating the products can improve the nutrition status of the patients.