肉苁蓉匀浆膳配方和加工工艺的研究

发布时间：2018-07-06 07:39

  本文选题：匀浆膳 + 肉苁蓉　； 参考：《肠外与肠内营养》2016年05期

【摘要】：目的:制备适用于危重症并发吞咽功能障碍而胃肠功能良好病人的肉苁蓉匀浆膳。方法:参照中国居民膳食指南、平衡膳食宝塔、各类食材营养素含量并结合危重症急性期病理生理特点和本地区国人饮食习惯,将肉苁蓉与匀浆膳合理搭配,确定各种食材配比,加工工艺及质量标准。结果:制备成功普通型和低糖型肉苁蓉匀浆膳,经专业机构检测,各营养成分、肉苁蓉含量和物料加工细度等均达到预期标准。结论:该肉苁蓉匀浆膳食材搭配合理、营养成分全面、加工质量稳定,符合中国膳食营养指南及危重症病人的营养需求。
[Abstract]:Objective: to prepare Cistanche homogenate diet for patients with severe dysphagia and good gastrointestinal function. Methods: according to the dietary guidelines of Chinese residents, balanced dietary pagoda, nutrient contents of all kinds of food materials, combined with the pathophysiological characteristics of critical and acute stage and the local people's eating habits, Cistanche deserticola and homogenate diet were reasonably matched. To determine the proportion of various ingredients, processing technology and quality standards. Results: the common and low sugar type Cistanche deserticola homogenized diet was prepared successfully. The results showed that the nutritional components, the content of Cistanche deserticola and the processing fineness of materials reached the expected standard. Conclusion: the diet material of Cistanche deserticola homogenate is reasonable with comprehensive nutritional composition and stable processing quality. It is in line with Chinese dietary nutrition guidelines and the nutritional needs of critically ill patients.
【作者单位】： 解放军第五一三医院神经内科;
【基金】：第二十试验训练基地级课题(2014YBJ07)
【分类号】：R459.3
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本文编号：2102002