甘薯泥作为吞咽障碍食品的研究进展

质构改良食品作为吞咽障碍患者的安全食品，具有质地柔软、吞咽安全及满足患者营养需求的特点，不同国家对吞咽障碍食品的分级各不相同，大多都聚焦于食品本身的质构特性。近些年，吞咽障碍患者的饮食安全备受关注，开发吞咽障碍食品的研究逐渐增加。甘薯泥是新鲜甘薯经过一系列加工制成的泥状食品，保留了甘薯中绝大多数营养物质，具有柔软、营养成分高的特点，是适合吞咽障碍患者食用的质构改良食品的优质原料。但甘薯泥的质构特性受到多方面因素的影响，例如加工原料、加工工艺以及贮藏条件等，限制甘薯泥作为吞咽障碍食品在食品领域的应用。该文将对质构改良食品的分类、甘薯泥加工工艺及影响甘薯泥质构特性的研究进行综述，旨在为适合吞咽障碍患者食用的甘薯泥产品的研发及应用提供理论依据。

Research Progress on Sweet Potato Puree as a Food for Dysphagia

As a safe food for patients with dysphagia, texture-modified food has the characteristics such as soft texture and safe swallowing, and meets the nutritional needs of patients. Different countries have different classifications of foods for dysphagia, and most of them focus on the texture properties of the food itself. In recent years, the dietary safety of patients with dysphagia has received much attention, and research on the development of foods for dysphagia has gradually increased. Sweet potato puree a pureed food made from fresh sweet potatoes through a series of processing, and retains the majority of the nutrients in sweet potatoes, and has the characteristics such as softness and high contents of nutrients, thereby being considered as a high-quality raw material for texture modified foods suitable for patients with dysphagia. However, the texture properties of sweet potato puree are influenced by various factors, such as raw materials for processing, processing techniques, and storage conditions, which limit the application of sweet potato puree as a food for dysphagia in the food field. This article review the classification of texture-modified foods, the processing of sweet potato puree, and the research on the texture properties of sweet potato puree, aiming to provide a theoretical basis for the development and application of sweet potato puree products suitable for patients with dysphagia.