Page 13 - 食品科学技术学报2018年第5期

8 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2018 年 9 月

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Research Prospects of Preparation Technology of
Foods for Special Medical Purpose

1,2 2 2 1 3 1
CHEN Bin , 摇 DONG Haisheng , 摇 ZANG Peng , 摇 YU Yanbo , 摇 KUANG Jianmei , 摇 LIU Tongfang
(1郾 Space Institute of Southern China (Shenzhen), Shenzhen 518000, China;
2郾 Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Research and Training Center,
Beijing 100094, China;
3郾 Hunan Huisheng Biotechnology Co Ltd, Leiyang 421800, China)

Abstract: Clinical patients are prone to be suffering from malnutrition, and malnutrition is one of the
important factors that causes clinical treatment complications and delay in recovery. Therefore, clinical
nutrition support with special medical use formula as an important component plays a key role in the
clinical treatment process. Compared with ordinary foods, formulas for special medical uses have more
stringent requirements on the stability of formulation composition and the uniformity of composition
mixing, so the production process is complicated. The research status of the existing production process of
different dosage forms for special medical use formulas was analyzed. The effects of dispersed phase
particle size and specific surface area on the stability of complex liquid dosage forms for special medical
use formulas were described. Meanwhile, the prospects of applications of membrane emulsification, ultra鄄
high pressure homogenization, spraying drying, and freeze鄄drying technology in the production process of
special medical formula foods were proposed.
Keywords: foods for special medical purpose; processing technology; membrane emulsification; ultra鄄
high pressure homogenization; dispersion

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