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High-protein and low-fat enteral nutrition preparation

An enteral nutrition preparation and low-fat technology, which is applied in the field of enteral nutrition preparations, can solve problems such as not being able to meet diet and nutritional needs, and achieve the effects of preventing and treating malnutrition, reasonable proportions, and good safety

Inactive Publication Date: 2017-09-15
BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is various natural food powders or nutrients on the market, they cannot meet the dietary and nutritional needs of this special patient.

Method used

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  • High-protein and low-fat enteral nutrition preparation
  • High-protein and low-fat enteral nutrition preparation
  • High-protein and low-fat enteral nutrition preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0026] Milk 250ml, rice soup 50ml, tomato juice 25ml, rapeseed juice 120ml, egg yolk 12g, protein 120g, lean meat 12g, chicken liver 12g, lotus root powder 12g, white sugar 30g, vegetable oil 5g, salt 1g.

[0027] The vegetable oil is rapeseed oil.

[0028] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 5g of rice is added to every 100ml of water.

[0029] The tomato juice is Huiyuan tomato juice.

[0030] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:1.

[0031] The mesh screen used for filtration is 30 mesh.

[0032] Descri...

Embodiment 2

[0066] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0067] 240ml of milk, 50ml of rice soup, 20ml of tomato juice, 130ml of rapeseed juice, 15g of egg yolk, 110g of protein, 10g of lean meat, 15g of chicken liver, 10g of lotus root powder, 25g of white sugar, 3g of vegetable oil, and 1g of salt.

[0068] Described vegetable oil is sesame oil.

[0069] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 15g of rice is added to every 100ml of water.

[0070] The tomato juice is Huiyuan tomato juice.

[0071] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:2.

[0072] The mesh screen use...

Embodiment 3

[0078] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0079] 260ml of milk, 45ml of rice soup, 30ml of tomato juice, 120ml of rapeseed juice, 12g of egg yolk, 120g of protein, 15g of lean meat, 10g of chicken liver, 15g of lotus root starch, 35g of white sugar, 7g of vegetable oil, and 0.5g of salt.

[0080] The vegetable oil is rapeseed oil.

[0081] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 12g of rice is added to every 100ml of water.

[0082] The tomato juice is Huiyuan tomato juice.

[0083] The rapeseed juice is prepared by chopping fresh rapeseed leaves and adding boiling water to heat until fully cooked, filtering out cooked rapeseed, stirring the boiled rapeseed and water evenly in a colloid mill, and filtering to obtain residue-free rapeseed juice; boiled rapeseed and water The mass ratio is 1:3.

[0084] The mesh screen used ...

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Abstract

The present invention provides a high-protein and low-fat enteral nutrition preparation. The enteral nutrition preparation comprises the following raw material components in content: 240-260 parts by weight of milk, 45-55 parts by weight of rice soup, 20-30 parts by weight of tomato juice, 110-130 parts by weight of rapeseed juice, 10-15 parts by weight of egg yolk, 110-130 parts by weight of egg white, 10-15 parts by weight of lean meat, 10-15 parts by weight of chicken liver, 10-15 parts by weight of lotus root starch, 25-35 parts by weight of white granulated sugar, 3-7 parts by weight of vegetable oil, and 0.5-1.5 parts by weight of salt. The enteral nutrition preparation can satisfy needs of patients with digestive dysfunctions, improves gastrointestinal tract tolerance, effectively prevents and treats malnutrition, at the same time does not product adverse affects on blood lipids and blood glucose, does not cause burdens on liver and kidney functions, has good security, and can be used by the patients in a long term.

Description

technical field [0001] The invention relates to an enteral nutrition preparation, in particular to a high-protein and low-fat enteral nutrition preparation. Background technique [0002] Because patients with steatorrhea symptoms are generally caused by fat malabsorption, patients with steatorrhea symptoms generally include acute and chronic pancreatitis, gallbladder disease, obesity, hyperlipidemia, intestinal mucosal disease, gastrectomy and short bowel syndrome of patients. These patients have decreased digestion and absorption functions, are difficult to tolerate ordinary macromolecular foods, and are prone to complications such as abdominal distension and diarrhea. However, natural foods are not complete in many nutrients, or the intake of required nutrients is too large, which is difficult to meet needs; the need for sufficient energy and nutrients to meet the specific needs of physiology and disease. And because the patient's disease can cause dysphagia and disturba...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/17A23L7/10A23L19/00A23C9/156
CPCA23C9/156A23L7/10A23L19/09A23L33/00A23L33/17A23V2002/00A23V2200/32A23V2200/326A23V2200/332
Inventor 洪忠新
Owner BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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