3D printing rapid forming method of food

Abstract

The invention discloses a 3D printing rapid forming method of a food. The method comprises the following steps: 1, fully mixing food materials with a forming agent A, wherein the food materials are solid materials, and are rubbed in advance; 2, placing the obtained food material and forming agent A mixture in the extruding cylinder of the nozzle of a 3D printer, and placing a forming B in the spray cylinders of the 3D printer; and 3, starting the 3D printer, automatically extruding the food material and forming agent A mixture to the movable working platform of the 3D printer by the 3D printer according to model layering information to prepare an intermediate formed material, uniformly spraying the forming agent B on the extruded intermediate formed material by the spray cylinders of the 3D printer to carry out chemical reaction solidification on the intermediate formed material and the forming agent B in order to form a hard and thin layer on the surface of the food materials, downward moving the working platform for a distance of one layer after one-layer solidification is completed, continuously printing, and repeating spraying, solidifying, moving and printing processes until the required 3D entity food is finally stacked. The method can be applied in the field of food processing, allows many materials to be applied, is not restricted by materials, and is independent of temperature difference solidifying formation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rapid prototyping method for 3D printing of food. Background technique [0002] In recent years, 3D printing technology is in the ascendant, gradually affecting the production methods of traditional industries, including food processing technology. 3D food printing technology is a method of making food entities with special shapes by passing food raw materials through a 3D printer and guided by a 3D image designed by a computer. The common method of existing 3D food molding is mainly fused deposition molding, that is, using a heated extrusion nozzle to melt the material into a semi-fluid state at a relatively high temperature, extruding and depositing it at a designated position according to the path controlled by CAD layered data , Cool down quickly after extrusion, so that the food can be solidified and shaped. Examples of such applications include the Foodini3D pri...

AI Technical Summary

Problems solved by technology

Such as vegetables, meat, etc. are still solid at high temperature, so they cannot be used

[0004] 2. Printing and heating will destroy the original natural ingredients of food, such as vitamins, natural ketones, and acids, resulting in a decrease in nutritional value

[0005] 3. The materials that have been used are mainly syrup, chocolate, mints and other high-sugar ingredients, which are high in calories and do not conform to the concept of nutritious and healthy diet advocated by modern society

[0006] 4. Some printers that can print meat, flour and even crushed vegetables can only print on a certain plane because the texture of the ingredients cannot change due to temperature, and cannot achieve real 3D molding

[0008] 1. The real supporting material of the gel in the above method is hydroxyapatite with no nutritional value, which is the "scaffolding" of the supporting structure, while the semi-solid gel formed by sodium alginate and calcium salt only serves as a temporary package and does not Does not provide structural strength

[0009] 2. The above method is currently used in bioengineering, so there are high requirements for the purity of raw materials, and the processing steps are complicated, the molding speed is slow, and the processing cost is high

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