| abstract |
Thickening nutritional preparation for patients suffering from dysphagia, containing the following components in weight percentage: from 0.1% to 1% of a konjac glucomannan compound and low-substituted carboxymethyl curdlan, from 4% to 20% of protein, from 4% to 10% fat, and from 10% to 20% of a carbohydrate. The thickening nutritional preparation has an energy density of 1-3 kcal / mL. The method of preparation comprises: dissolving a solid powder of konjac glucomannan and low-substituted carboxymethyl curdlan in water, shaking the mixture to dissolve the powder to prepare a compound solution; and adding a carbohydrate, a protein, a lipid, and optionally a trace of mineral and a vitamin, to dissolve them in the compound solution, stir the solution until uniform dispersion; and uniformly dispersing the components using a high speed dispersion homogenizer to obtain the product. |