改善吞咽功能食品增稠剂的研究

Food thickener for improving swallowing function

为了提供一种适合老年吞咽障碍患者使用的增稠剂,以黄原胶和罗望子胶及麦芽糊精为原料,粘度及溶解时间为指标,采用单因素实验和正交实验相结合的方法确定胶体最适的复配比例。结果表明:复配后的胶体粘度均大于单一胶体的粘度,且三种胶体复配后的溶解速度得到了显著地提高。黄原胶、罗望子胶和麦芽糊精的最适复配比例为3∶1∶30,粘度为611mPa·s,溶解时间为3min。随后通过流变仪对复配溶液的流变特性及粘度进行分析验证。最后将最适配方的增稠剂与市面上具有代表性的国内外增稠剂进行对比,表明该配方的增稠剂不仅具有成本低及速溶的优势,还能应用于医学钡餐造影。

In order to provide a suitable kind of thickener for dysphagia patients in the elderly, xanthan gum, tamarind gum and maltodextrin were used as raw materials, and the optimum proportion was determined by the single factor test and orthogonal test using viscosity and dissolution time as indexes. The results showed that the colloidal viscosity and the dissolution rate after compounding were greater than those of the single. When the optimum proportion of xanthan gum, tamarind gum and maltodextrin was 3 ∶1 ∶30, the viscosity was 611 mPa · s and the dissolution time was 3 min. In addition, rheometer was used to analyze the rheology properties and the viscosity of the complex system. Finally, after compared with the representative thickener on the market both at home and abroad, the results showed that the thickener of the formula not only had the advantage of low cost and instant dissolution, but also could be used in medical barium meal angiography.