黄原胶及预糊化淀粉在老年吞咽助剂中的应用研究  

Application of xanthan gum and pre-gelatinized starch in swallowing aids for elders

作　　者：李晓敏 董阳 陈云[1] 史玉东[1] 白娜 季国志[1] LI Xiaomin;DONG Yang;CHEN Yun;SHI Yudong;BAI Na;JI Guozhi(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《中国食品添加剂》2023年第11期139-144,共6页China Food Additives

摘　　要：为指导老年吞咽助剂的开发及在液态食品中的应用,对黄原胶体系、预糊化淀粉体系制备的老年助吞咽增稠组件应用效果进行了研究,分别采用以黄原胶为主要原料,按80∶20比例混合低聚果糖,制备2.2 g/包的增稠组件;以预糊化淀粉为主要原料,按87.5∶12.5比例混合低聚果糖,制备3.0 g/包的增稠组件。分别按1包/200 mL、2包/200 mL、3包/200 mL的添加量和4包/200 mL、4.5包/200 mL、5包/200 mL的添加量应用于纯净水、橙汁、纯牛奶三种液体食品,经流变仪50/s剪切力条件下验证其作用效果均能满足低稠度50~150 mPa·s、中稠度150~300 mPa·s、高稠度300~500 mPa·s的黏度分类要求,并采用质构仪,对不同黏度分类下的硬度、黏附力、稠度、黏附性进行表征。结果显示:黄原胶方案添加量与黏度线性相关性优于预糊化淀粉方案,三个梯度黏度检测结果均接近黏度分类的中位值,从操作便利性角度具有明显优势;预糊化淀粉方案的硬度、黏附力、稠度、黏附性均高于黄原胶方案,在高稠度区间添加成本角度更有优势。To guide the development of swallowing aids for the elderly and their application in liquid food,the swallowing aids prepared by xanthan gum system and pre-gelatinized starch system were studied.Xanthan gum mixed with fructo-oligosaccharides at a mixed ratio of 80∶20 and packed in 2.2 g/pack;pre-gelatinized starch was packed in a 3.0 g/pack prepared by mixing pre-gelatinized starch with fructo-oligosaccharides in a ratio of 87.5∶12.5.The above aids were added into three liquid foods:water,orange juice and milk at the concentration of 1 pack/200 mL,2 packs/200 mL,3 packs/200 mL and 4 packs/200 mL,4.5 packs/200 mL,5 packs/200 mL,respectively.The mixed products meet the requirement of viscosity classification of low consistency 50~150 mPa·s,medium consistency 150~300 mPa·s,and high consistency 300~500 mPa·s by rheometer at 50/s shear force.The hardness,adhesion,consistency and adhesivity of different viscosity classifications were characterized.The results showed that the linear correlation between the amount of xanthan gum and viscosity was better than that of pre-gelatinized starch,three gradient viscosity results were close to the median value of viscosity classification,and was easy to operate.The hardness,adhesion,consistency and adhesion of pre-gelatinized starch were higher than those of xanthan gum,and pre-gelatinized starch had advantages of cost in the high consistency range.

关 键 词：助吞咽 增稠组件 黄原胶 预糊化淀粉 黏度 

分 类 号：TS202.3[轻工技术与工程—食品科学]