CN111903934A - Preparation method and application of maintenance food suitable for people with weak swallowing function - Google Patents
Preparation method and application of maintenance food suitable for people with weak swallowing function Download PDFInfo
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Images
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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. According to the invention, the marine product is used as a raw material, the consistency of the raw material is controlled to be 2000-5000 g.sec by a texture regulation technology, the water holding capacity is more than or equal to 90%, and the sea cucumber polysaccharide or the ascochyta polysaccharide with an antiviral effect is added into the raw material, so that the prepared marine food has an anti-new coronavirus effect. The invention fully improves the utilization rate of ocean resources, can prepare polysaccharide by processing residual seaweed and sea cucumber raw materials, and improves the added value of products.
Description
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
The novel coronavirus (2019-nCoV) is a new strain of coronavirus that has not been previously found in humans. Airborne droplet transmission is the main mode of transmission of new types of coronavirus, and can also be transmitted by contact with skin, conjunctiva and the like. The old people have poor resistance and often suffer from other basic diseases, and the novel coronavirus pneumonia is generally susceptible, high in morbidity, fast in disease progress, high in mortality and the like when outbreak occurs, and is a key object for epidemic prevention and treatment. Recent studies have found that polysaccharides have an anti-coronavirus effect, and old people can improve antiviral immunity by eating foods containing the polysaccharides.
The swallowing ability of the old, the patients suffering from special diseases and postoperative patients and other people is weaker than that of normal adults, and the problems of unsmooth swallowing, food accumulation in esophagus and the like are easy to occur when the old ingests food, so that the old, the patients cannot swallow large-particle food smoothly, and further health is affected. The international dietary standardization committee on patients with swallowing dysfunction describes that foods with "mud/very thick liquids" and "fluidized/high-thick liquids" properties are well suited for patients with swallowing dysfunction. The dietary guidelines of the residents in China recommend that the elderly with significant dysphagia be suitable for taking pureed food without chewing, and that the food is easily deformed when passing through the pharynx and esophagus and rarely remains in the oral cavity. However, ingestion of sufficient quantities of meat products is important to maintain muscle synthesis in the elderly. At present, the research reports on the meat paste only show related reports on the aspect of infant meat paste, more household preparations are available, and the products in the market mainly comprise livestock meat paste products such as beef and mutton. The protein provided by marine organisms accounts for nearly 20% of the protein of human edible animals, and the amino acid composition of the protein is very similar to that of human bodies, and the marine animal protein contains essential amino acids required by human bodies, and the amino acids cannot be obtained from plant proteins. And the marine organisms contain polysaccharides with antioxidant and antiviral activities, so that the marine organisms have extremely high nutritional and medical values.
Aiming at the people living in the high-risk area of the new coronary pneumonia, the improvement of the immunity and the antiviral toxicity of the organism of the people with dysphagia is an important direction for the development of food maintenance under the condition of meeting the basic nutrition of the people with dysphagia.
Disclosure of Invention
The invention aims to overcome the defects of unsmooth swallowing or esophagus retention possibly generated by the existing functional food, and provides a preparation method of a maintenance food easy to swallow.
In order to achieve the aim, the invention provides a method for preparing functional food, which takes marine products as raw materials and prepares semi-fluid food with immunoregulation function by a texture regulation technology; the texture regulating technology is to regulate the consistency of the product to 2000-5000 g.sec and the water holding capacity to be more than or equal to 90 percent.
In one embodiment, the product has a consistency of 4600 to 5000g sec and a water holding capacity of 96 to 98%.
In one embodiment, the product has a consistency of 2600 to 2800g sec and a water holding capacity of 90 to 94%.
In one embodiment, the raw material comprises fish meat, water, polysaccharide and salt; the polysaccharide includes, but is not limited to, sea cucumber polysaccharide or ascophyllum nodosum polysaccharide.
In one embodiment, the method comprises the steps of:
s1, curing: taking fish meat of raw material fish, heating and curing to obtain cooked fish meat;
s2, efficacy enhancement technology: mixing the cooked fish meat obtained in the step S1 with water, polysaccharide and salt to obtain a mixture, wherein the mass ratio of the cooked fish meat to the water to the polysaccharide to 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.
In one embodiment, the fish meat of step S1 is prepared by slaughtering fresh raw fish, removing skin and bone in time to obtain fish meat; if the killed fish body cannot be treated in time, the fish body needs to be cooled at low temperature so that the temperature of the fish body is rapidly reduced, then the fish body is stored at the low temperature of 4-6 ℃, and the fish body is stored at about 0 ℃ after the fish body is completely stiff; if the fish body after refrigeration can not be cured in time, the fish body needs to be frozen and preserved at the temperature of minus 80 to minus 20 ℃.
In one embodiment, the fish meat of step S1 is a frozen raw fish meat, and the frozen raw fish meat is tempered and then skinned to remove bones and viscera, thereby obtaining the fish meat.
In one embodiment, the raw fish of step S1 includes, but is not limited to, grass carp, cod, tuna, or salmon; the heating and curing are carried out at 60-100 ℃ for 5-30 min.
In one embodiment, the water of step S2 is purified water or mineral water.
In one embodiment, the texture modifying technique of step S3 may be wet milling, homogenization, or homogenization; the wet grinding processing is to grind the particle size to 2-10 μm at 2500-4500 rpm; the rotating speed range of the homogenate is 5000-35000 rpm; the homogeneous pressure range is 30-100 MPa.
In one embodiment, the containment vessel of step S4 may be a metal tube or a composite tube.
In one embodiment, the sterilization mode of step S5 is ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, or the like; wherein the ultrahigh temperature instantaneous sterilization temperature is specifically as follows: the temperature is 130-150 ℃, and the time is 10-100 s; the ultrahigh pressure sterilization pressure is specifically as follows: 300-600 MPa for 10-30 min.
The invention also claims the maintenance food prepared by the method and suitable for the people with weak swallowing function.
The invention has the beneficial effects that:
1. the invention relates to an efficacy strengthening technology, which applies sea cucumber polysaccharide or Ascophyllum nodosum polysaccharide with antiviral effect to ensure that the prepared marine food has the efficacy of resisting new coronavirus.
2. According to the texture regulation technology, the consistency of the product is controlled to be 2000-5000 g.sec, the water holding capacity is more than or equal to 90%, so that the prepared functional food has the semi-fluid viscosity characteristic and is convenient for dysphagia patients to eat.
3. The invention fully improves the utilization rate of ocean resources, can prepare polysaccharide by processing residual seaweed and sea cucumber raw materials, and improves the added value of products.
Drawings
FIG. 1 is a diagram of cellular immunofluorescence after treatment of SARS-CoV-2 virus mixed with sea cucumber polysaccharides of different concentrations; the final concentration of the sea cucumber polysaccharide is 500, 250, 125, 62.5, 31.3, 15.6, 7.8 and 3.9 mu g/mL; the negative control was blank medium.
FIG. 2 shows the inhibitory effect of Ascophyllum fucoidan on the new coronavirus at different concentrations, abscissa: concentration of ascophyllum nodosum fucoidan, ordinate: infection cell rate (%) — number of viruses entering cells/total number of viruses × 100.
FIG. 3 is a graph of cellular immunofluorescence after treatment of SARS-CoV-2 virus mixed with fucoidan at various concentrations; the concentration of fucoidin is 500, 250, 125, 62.5, 31.3 and 15.6 mug/mL; the negative control was blank medium.
FIG. 4 is a test evaluation chart of the maintenance food spoon prepared in example 7 of the present invention.
FIG. 5 is a test evaluation chart of a fork for maintaining food prepared in example 7 of the present invention.
FIG. 6 is a test evaluation chart of the maintenance food spoon prepared in example 8 of the present invention.
FIG. 7 is a test evaluation chart of a fork for maintaining food prepared in example 8 of the present invention.
Fig. 8 is a test evaluation chart of the maintenance food spoon prepared in comparative example 1 of the present invention.
FIG. 9 is a test evaluation chart of a fork for maintaining food prepared in comparative example 1 of the present invention.
Detailed Description
Determination of the consistency of the paste: measurements were performed using a texture analyzer (ta.xt.plus) equipped with an AB-E probe;
the water holding capacity of the paste is measured according to the following method:
centrifuging the paste to be tested at 25 ℃ and 2000-4000 rpm for 5-10 minutes, and measuring the mass; calculated by the following formula:
the international dietary standardization committee on patients with swallowing dysfunction recommends that patients with swallowing dysfunction eat a thickened fluid or a texture-modified food for which the optimum condition is to have "pasty or fluidized" properties. Sensory rating scale was designed based on this.
TABLE 1 sensory evaluation grade Table
Example 1 method for preparing sea cucumber polysaccharide
Cleaning Stichopus japonicus, decocting in water, draining, cutting into small pieces, and lyophilizing. And (3) soaking the freeze-dried sample in acetone at 4 ℃ for 24h, and airing at room temperature. Taking 1g of freeze-dried sample as an example, 30mL of 0.1mol/L sodium acetate buffer solution (pH 6.0), 100mg of papain (specific enzyme activity is 2units/mg), 48mg of ethylene diamine tetraacetic acid and 18mg of cysteine are added, vortex mixing is carried out, water bath oscillation at 60 ℃ is carried out for enzymolysis for 24h, the reaction mixture is centrifuged (6000g, 15min, room temperature), and supernatant is taken. To the supernatant was added 1.6mL of a 10% cetylpyridinium chloride solution, and after standing at room temperature for 24 hours, the precipitate was centrifuged (8000g, 15min, room temperature). Dissolving the precipitate in 15mL of 3mol/L NaCl-ethanol (100: 15v/v) solution, adding 30mL of 95% ethanol solution, standing at 4 deg.C for 24h, and centrifuging (8000g, 15min, room temperature) to obtain precipitate. Washing the precipitate with 10mL 80% ethanol for 2-3 times, washing with 10mL 95% ethanol for 2-3 times, air drying at room temperature, dissolving with distilled water, desalting with dialysis bag (3500Da), and lyophilizing to obtain Stichopus japonicus polysaccharide.
The embodiment can also comprise pretreatment steps such as solution preparation, ultrapure water preparation and the like.
Example 2 determination of structural characteristics and composition of the sea cucumber polysaccharide prepared in example 1
By using1H NMR is carried out to detect the structural characteristics and the purity of the sea cucumber polysaccharide;
detecting the molecular weight of the sea cucumber polysaccharide by adopting a gel permeation chromatography;
detecting the sulfate radical content of the sea cucumber polysaccharide by adopting a gelatin turbidimetry method;
detecting the monosaccharide composition of the sea cucumber polysaccharide by adopting a high performance liquid chromatography and PMP derivatization method;
and detecting the polysaccharide functional groups of the sea cucumber by adopting Fourier infrared.
The result shows that the sea cucumber polysaccharide contains fucoidan sulfate and fucosylated chondroitin sulfate, the molecular weight of the fucoidan sulfate is more than 670kDa, and the molecular weight of the fucosylated chondroitin sulfate is more than 179 kDa; the sulfate radical content is 26-28%; the molar ratio of fucose, glucuronic acid and galactosamine is 9:0.8: 1.
Example 3 evaluation of the Effect of sea cucumber polysaccharides against novel Corona Virus Using a pseudovirus model
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 constructed and designated pCAGGS-HCoV-19-S. The success of the construction of pCAGGS-HCoV-19-S was confirmed by DNA sequencing. pCAGGS-HCoV-19-S and pNL4-3 plasmid were co-transfected into HEK 293T cells, after 48h of culture, the supernatants containing SARS-CoV-2 pseudovirus were collected and 50% of the Tissue Cell Infectivity (TCID) of the pseudovirus was determined by infecting Huh7 cells50)。
The SARS-CoV-2 pseudovirus model is used for evaluating the effect of sea cucumber polysaccharide on resisting novel coronavirus, and the specific steps are as follows:
(1) selecting Huh7 cells with good growth state, after trypsinization, laying plates with 96 holes, culturing overnight until the cells reach 80-100% after 18-24 h;
(2) 100TCID per well50Pseudovirus, mixed with serum-free medium containing Stichopus japonicus polysaccharide, the final concentration of Stichopus japonicus polysaccharide after mixing is 0.01mg/mL, 0.1mg/mL and 1mg/mL, and incubating at 37 deg.C for 30 min. EK1 peptide was used as a positive control and blank serum-free medium 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 and Huh7 cells were infected with 100 μ L of each well, three parallel wells were set for each sample, and after 4-6h, 100 μ L of medium containing 5% FBS serum was supplemented.
(4) The Luciferase value was measured at 48 h. Refer to the Protocol System of the scientific Assay or the Dual scientific Assay System of Promega. The method comprises the following specific operations: the 96-well plate was inverted, washed 2 times with PBS to ensure that PBS was blotted, then 30. mu.L of lysate was added, lysed at room temperature for 30min, 10. mu.L was aspirated onto a white plate, 50. mu.L of substrate was added, and the Luciferase value was determined, and the results are shown in Table 2 below.
TABLE 2 Luciferase values of different samples
The results show that the SARS-CoV-2 virus can be effectively inhibited from entering cells when the final concentration of the sea cucumber polysaccharide is 0.1mg/mL and 1 mg/mL. And because the used model is SARS-CoV-2 pseudovirus with S protein, the action target point of the sea cucumber polysaccharide can be deduced to be S protein.
Example 4 preparation of fucoidan from Ascophyllum nodosum (brown algae)
The preparation method of the Ascophyllum Nodosum fucoidan comprises the following steps:
s1, washing, draining, naturally drying, crushing and sieving by a sieve of 80 meshes to obtain a phyllanthus urinaria powder A;
s2, placing the Ascophyllum nodosum powder A obtained in the step S1 in 25 ℃ absolute ethyl alcohol for soaking for 4 hours, filtering by using gauze to obtain a precipitate A, placing the precipitate A in 25 ℃ absolute ethyl alcohol for stirring for 4 hours, filtering by using gauze to obtain a precipitate B, placing the precipitate B in 25 ℃ absolute ethyl alcohol for soaking for 4 hours, filtering by using gauze to obtain a precipitate C, drying at room temperature, and removing lipid and fat-soluble micromolecules to obtain Ascophyllum nodosum powder B; wherein the mass-volume ratio of the Ascophyllum nodosum powder A, the precipitate B and the absolute ethyl alcohol in the step is 1:4 g/mL;
s3, adding the ascophyllum nodosum powder B obtained in the step S2 into a disodium hydrogen phosphate-citric acid buffer solution with the pH value of 5, cellulase, pectinase and papain, uniformly stirring, carrying out water bath oscillation at 50 ℃ for enzymolysis for 4 hours to dissociate fucoidin, heating to 98 ℃, keeping for 10 minutes to inactivate enzyme activity, centrifuging the obtained mixture at 4500r/min at room temperature for 15 minutes, and taking a supernatant; wherein the mass-volume ratio of the Ascophyllum nodosum powder B to the disodium hydrogen phosphate-citric acid buffer solution is 1:30 g/mL; the mass ratio of the Ascophyllum Nodosum powder B to the cellulase (the specific enzyme activity is 100units/mg), the pectinase (the specific enzyme activity is 50units/mg) to the papain (the specific enzyme activity is 2units/mg) is 12500:42:6: 6;
s4, adding excessive CaCl into the supernatant liquid obtained in the step S3 while stirring2Centrifuging at 4500r/min at room temperature for 15min, removing algin precipitate, and collecting supernatant; the supernatant of step S3 and CaCl used2The volume-mass ratio is 20:1 mL/g;
s5, adding Cetyl Trimethyl Ammonium Bromide (CTAB) into the supernatant of the step S4 to precipitate fucoidan, centrifuging the obtained mixture at 4500r/min at room temperature for 15min to collect precipitate, and dissolving the precipitate in 3mol/L CaCl2Adding anhydrous ethanol into the solution, standing at 4 deg.C for 24 hr to precipitate fucoidin, centrifuging at 4500r/min and 4 deg.C for 15min, and collecting precipitate; the volume mass ratio of the supernatant obtained in the step S4 to CTAB is 50:1 mL/g; the precipitate and the 3mol/L CaCl2The mass-volume ratio of the solution is 1:3 g/mL; the CaCl is2The volume ratio of the solution to the absolute ethyl alcohol is 2: 3;
s6, washing the precipitate in the step S5 with 80% ethanol for 3 times, washing the precipitate with 95% ethanol for 3 times, drying at room temperature, dissolving with ultrapure water, dialyzing with running water of a dialysis bag with a molecular weight of 3500Da for 24 hours, dialyzing with ultrapure water as a dialysate for 48 hours, removing calcium chloride and other salt ions contained in fucoidin, wherein the dialysate is changed every 2 hours, and freeze-drying for 72 hours under the conditions of a vacuum degree of 1pa and a temperature of-60 ℃ to obtain fucoidan (ANP); the mass-to-volume ratio of the precipitate to the 80% ethanol solution is 1:3 g/mL; the mass-to-volume ratio of the precipitate to the 95% ethanol solution is 1:3 g/mL; the mass-to-volume ratio of the precipitate to the ultrapure water was 1:150 g/mL.
The embodiment can also comprise pretreatment steps such as solution preparation, ultrapure water preparation and the like.
Example 5 determination of structural characteristics and composition of the Ascophyllum fucoidan prepared in example 4
The specific method comprises the following steps:
measuring the sulfuric acid base content of the fucoidin of the Ascophyllum by adopting a gelatin turbidimetry method;
measuring the content of fucoidin in the Ascophyllum by using a BCA method;
measuring the content of fucoidan uronic acid in Ascophyllum by using a m-hydroxyl biphenyl method;
measuring the content of fucoidin of Ascophyllum nodosum by adopting a phenol-sulfuric acid method;
measuring the molecular weight of the fucoidin of the Ascophyllum by adopting a gel permeation chromatography method;
measuring the composition of fucoidan monosaccharide of Ascophyllum by high performance liquid chromatography and PMP derivatization;
and (4) measuring the fucan functional group of the Ascophyllum nodosum by adopting Fourier infrared spectroscopy.
The result shows that the molecular weight of the Ascophyllum fuciformis fucoidan is 490 kDa; the content of uronic acid is 2.9-3.2%; the protein content is 3.8-4.0%; the content of sulfate groups is 28-30%; the total sugar content was 54%; the brown algae fucoidin comprises the following monosaccharide components: fucose, mannose and galactose in a molar ratio of 6.5:1.1: 1; the functional group includes a hydroxyl group, a carboxyl group, a sulfate group and the like.
Example 6 validation of the use of Ascophyllum fucoidan to prevent the invasion of SARS-CoV-2 Virus into body cells
The full-length sequence of the gene encoding HCoV-19 spike proteinThe recombinant vector obtained was designated pCAGGS-HCoV-19-S, and was cloned into a pCAGGS vector for pseudovirus production. The success of the construction of pCAGGS-HCoV-19-S was confirmed by DNA sequencing. Plasmids of pCAGGS-HCoV-19-S and pNL4-3 were co-transfected into HEK 293T cells, and after 48h of culture, supernatants containing a SARS-CoV-2 pseudovirus model were collected and 50% of the Tissue Cell Infectivity (TCID) of the pseudovirus was determined by infecting Huh7 cells50)。
The SARS-CoV-2 pseudovirus model is used for evaluating the anti-novel coronavirus effect of the Ascophyllum fucoidan, and the specific steps are as follows:
(1) selecting Huh7 cells with good growth state, after trypsinization, laying plates with 96 holes, culturing overnight until the cells reach 80-100% after 18-24 h;
(2) 100TCID per well50Pseudovirus, mixed with serum-free medium containing Ascophyllum fucoidan, the final concentration of Ascophyllum fucoidan after mixing is 0.01mg/mL, 0.1mg/mL and 1mg/mL, and incubated at 37 deg.C for 30 min. EK1 peptide was used as a positive control and blank serum-free medium as a negative control.
(3) After washing Huh7 cells with PBS to remove serum, Huh7 cells were infected with a mixture of virus and ascophyllum fucoidan diluted 3 fold times in volume, 100 μ L per well, three parallel wells per sample, and after 4-6h, 100 μ L of medium containing 5% FBS serum was supplemented.
(4) The Luciferase value was measured at 48 h. Refer to the Protocol System of the scientific Assay or the Dual scientific Assay System of Promega. The method comprises the following specific operations: and (3) reversely buckling a 96-well plate, washing the plate with PBS for 2 times to ensure that the PBS is sucked dry, then adding 30 mu L of lysate, carrying out normal-temperature lysis for 30min, sucking 10 mu L of lysate out of the plate, carrying out 50 mu L of substrate, and determining the Luciferase value.
As shown in Table 3 below, the Ascophyllum fucoidan was effective in inhibiting SARS-CoV-2 virus infection of cells at concentrations of 0.01mg/mL, 0.1mg/mL and 1 mg/mL.
TABLE 3 Luciferase values of different samples
And the inhibition effect of the fucoidan of the Ascophyllum with a plurality of concentrations on the new coronavirus is further detected by adopting the same experimental method, and an IC50 value is calculated. As shown in FIG. 2, the IC50 of Ascophyllum fucoidan for inhibiting the new coronavirus was 0.327 mg/mL.
Furthermore, since the model used was SARS-CoV-2 pseudovirus having only S protein, it was concluded that the target of the fucoidan derived from Ascophyllum nodosum was S protein.
Example 7
S1, screening raw materials: heating grass carp meat at 100 deg.C for 10min to obtain cooked fish meat;
s2, efficacy enhancement technology: mixing the cooked fish meat obtained in the step S1, purified water, the sea cucumber polysaccharide prepared in the example 1 and salt according to a mass ratio of 1 kg: 0.3 kg: 0.3 g: 0.004kg of the above-mentioned materials are mixed to obtain a mixture;
s3, texture regulating technology: processing the mixture obtained in the step S2 through a homogenizer at 8000rpm to obtain a paste, wherein the consistency of the paste is 4800g & sec, and the water holding capacity is 97%;
s4, filling: filling the paste obtained in the step S3 into a metal tube to obtain a pre-product;
s5, sterilization: and (5) sterilizing the pre-product obtained in the step S4 for 20min under the ultrahigh pressure of 400MPa, and sealing to obtain the functional food.
The functional food has mild preparation conditions, and does not affect antiviral function of sea cucumber polysaccharide.
The prepared maintenance product is subjected to sensory evaluation by 20 specially trained tasters, and the average scores of the mouthfeel, the texture and the swallowing feeling of the maintenance food prepared in the embodiment are 7.87, 8.59 and 6.05 respectively; the more than half sensory evaluators showed that the product had a mouthfeel similar to sticky sesame paste, had little residual quantity in the oral cavity after swallowing, and had no choking. According to evaluation of an international standard test method, after the spoon is inclined, the obtained cured product flows and slides off, and a small amount of residual cured product is remained; the resulting cured product can be stacked above the forks (fig. 4-5) with a small flow of sample through the slots of the forks, but without continuous flow, having the "fluidized food/high consistency liquid" characteristics described by the international committee for dietary standardization of patients with swallowing dysfunction.
Example 8
S1, screening raw materials: heating tuna meat at 80 deg.C for 20min to obtain cooked tuna meat;
s2, efficacy enhancement technology: mixing the cooked fish meat obtained in the step S1 with purified water, the ascophyllum nodosum polysaccharide prepared in example 4 and salt according to a mass ratio of 1 kg: 0.8 kg: 0.8 g: 0.004kg of the above-mentioned materials are mixed to obtain a mixture;
s3, texture regulating technology: processing the mixture obtained in the step S2 by a wet grinding machine to obtain a paste with the granularity of 2 μm and the processing rotating speed of 4000rpm, so that the paste has the consistency of about 2700 g-sec and the water holding capacity of about 92 percent;
s4, filling: filling the fluid obtained in the step S3 into a composite material pipe to obtain a pre-product;
s5, sterilization: and (5) instantly sterilizing the pre-product obtained in the step S4 at the ultrahigh temperature of 150 ℃ for 10S, and sealing to obtain the functional food.
The functional food has mild preparation conditions, and does not destroy the structure of Ascophyllum nodosum polysaccharide.
The prepared maintenance product is subjected to sensory evaluation by 20 specially trained tasters, and the average scores of the mouthfeel, the texture and the swallowing feeling of the maintenance food prepared in the embodiment are 7.25, 7.91 and 6.83 respectively; more than half sensory evaluators show that the product has the taste similar to sticky yoghurt, and has little residual quantity in the oral cavity after being swallowed and no choking. According to evaluation of an international standard test method, after the spoon is inclined, the obtained cured product flows and drips, and a small amount of residue is left; the obtained maintenance product is dropped through the notch of the fork in a ball/strand shape, has no "debris" (fig. 6-7), and has the characteristics of "mud/extremely thick liquid" described by the international committee for dietary standardization of patients with swallowing dysfunction.
Comparative example 1
S1, screening raw materials: heating grass carp meat at 70 deg.C for 30min to obtain cooked fish meat;
s2, efficacy enhancement technology: mixing the cooked fish meat obtained in the step S1 with purified water, ascophyllum nodosum polysaccharide and salt to obtain a mixture, wherein the mass ratio of the cooked fish meat, the water, the ascophyllum nodosum polysaccharide and the salt is 1 kg: 0.8 kg: 0.8 g: 0.004 kg; omitting texture control techniques, said mixture having a consistency of about 5600g sec and a water retention of about 80%;
s3, filling: filling the mixture obtained in the step S2 into a composite material pipe to obtain a pre-product;
s4, sterilization: and (5) instantly sterilizing the pre-product obtained in the step S4 at the ultrahigh temperature of 150 ℃ for 10S, and sealing to obtain the product.
Carrying out sensory evaluation on the prepared maintenance product by 20 specially trained tasters, wherein the average scores of the taste, the texture and the swallowing feeling of the maintenance food prepared by the method are 7.09, 0.52 and 2.84 respectively; over half of the sensory evaluators indicated that the product had a mouth feel similar to a slightly moist biscuit, a rough mouth feel and was difficult to swallow. The product obtained by the evaluation of the international standard test method completely falls off after being inclined by the spoon, and has no residue; the product is piled above the fork, no product flows out through the notch of the fork, and the characteristic of 'muddy food/extremely thick liquid' or 'fluidized food/highly thick liquid' is not provided (fig. 8-9). Therefore, the product is not suitable for dysphagia patients.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended 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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