食品工业科技2026，Vol.47Issue(4)：97-106,10.DOI:10.13386/j.issn1002-0306.2025030074
适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制
Development of Low Fat,High Fiber and High Protein Soft Gel Suitable in Dysphagia-friendly Food
摘要
Abstract
In order to improve the current situation of malnutrition in people with dysphagia,a kind of low fat,high fiber and high protein soft gels were developed through a thermal induction method,with whey protein,microcrystalline cellulose,sunflower oil,as well as gellan gum and konjac gum.Besides,the physical properties of the soft gels were analyzed using texture analysis,rheological testing and structural characterization.According to the International dysphagia dietary standard initiative(IDDSI),their application potential as dysphagia-friendly food was evaluated.The results showed that soft gels prepared with 4%～8%whey protein,2%～6%microcrystalline cellulose,1%～3%sunflower oil,and 2%polysaccharides(a mixture of gellan gum and konjac gum)exhibit excellent moldability,surface gloss,and freeze-thaw stability,meeting IDDSI Level 4 requirements.Increasing microcrystalline cellulose to 4%～6%resulted in a gel with lower strength and enhanced softness and smoothness,facilitated by the hydrogen bonding of higher amounts of cellulose and oil within the polysaccharide network,making it easier to swallow.Overall,the low-fat,high-fiber,high-protein soft gels developed in this study offer a novel dietary option for individuals with dysphagia and hold significant application potential.关键词
吞咽障碍/结冷胶/魔芋胶/低脂高纤维高蛋白/软凝胶/冷冻-复热Key words
dysphagia/gellan gum/konjac gum/low fat high fiber high protein/soft gel/freezing and reheating分类
轻工纺织引用本文复制引用
李苗源,廖红梅..适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制[J].食品工业科技,2026,47(4):97-106,10.基金项目
校大学生创新训练项目(cxy2024023) （cxy2024023）
江苏省大学生创新训练项目(202410295126Y). （202410295126Y）
