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Regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance

A technology for freezing surimi and surimi is applied in the field of improving the formation of thawed surimi system and the regulation of 3D accurate printing performance, which can solve the problems of slow printing speed and complicated procedures, achieve high three-dimensional forming rate, simplify the printing process, and improve the efficiency of 3D printing. body delicate effect

Inactive Publication Date: 2017-06-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the procedure of this method is complicated, and each printing layer needs to be cured before it can be printed on this basis, and the printing speed is slow.

Method used

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  • Regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance
  • Regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance
  • Regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: A method for improving the molding of freshwater surimi system and the performance of 3D precise printing

[0033] First, the frozen silver carp surimi was thawed at 4°C for 10 hours, so that the surface temperature of the surimi was below 10°C, and the central temperature of the surimi was below -3°C. Then the surimi was ground for 5 minutes; 0.6% monoglyceride and 0.8% sodium citrate were added as a water-retaining agent, and 1.5% salt was added for 10 minutes to dissolve the salt-soluble protein in the surimi to improve the quality of the surimi. Gel strength: add 7.5% gluconolactone and 1.5% linseed gum as a gelling agent, then add 6% corn starch, 6% soybean oil, 10% soybean protein emulsified pulp, 0.4% sucrose and 0.6% monosodium glutamate and other ingredients Mix and beat for 5 minutes. The crushed surimi was placed in a 37°C thermostat for 30 minutes to obtain a low-temperature acid-induced surimi product with a certain gel strength. Then add the s...

Embodiment 2

[0034] Example 2: A control method for improving the formation of seawater surimi system and 3D precise printing performance

[0035] Firstly, the frozen hairtail surimi was thawed at 4°C for 10 hours, so that the surface temperature of the surimi was below 10°C, and the central temperature of the surimi was below -3°C. Then the surimi was ground for 5 minutes; 0.4% monoglyceride and 0.6% sodium citrate were added as a water-retaining agent, and 1.0% salt was added for 10 minutes to dissolve the salt-soluble protein in the surimi to improve the quality of the surimi. Gel strength: add 5.5% gluconolactone and 1.0% linseed gum as a gelling agent, then add 5% corn starch, 4% soybean oil, 12% soybean protein emulsified slurry, 0.4% sucrose and 0.5% monosodium glutamate and other ingredients Mix and beat for 5 minutes. The crushed surimi was placed in a 37°C thermostat for 30 minutes to obtain a low-temperature acid-induced surimi product with a certain gel strength. Then add the...

Embodiment 3

[0036] Example 3: A method for improving the molding of high-starch surimi system and the performance of 3D precise printing

[0037] First, the frozen surimi was thawed at 4°C for 10 hours, so that the surface temperature of the surimi was below 10°C, and the central temperature of the surimi was below -3°C. Then the surimi was ground for 5 minutes; 0.8% monoglyceride and 0.6% sodium citrate were added as a water-retaining agent, and 1.5% salt was added for 10 minutes to dissolve the salt-soluble protein in the surimi to improve the quality of the surimi. Gel strength: add 7.5% gluconolactone and 1.5% linseed gum as a gelling agent, then add 10% corn starch, 8% soybean oil, 12% soybean protein emulsified pulp, 0.6% sucrose and 0.6% monosodium glutamate and other ingredients Mix and beat for 5 minutes. The crushed surimi was placed in a 37°C thermostat for 30 minutes to obtain a low-temperature acid-induced surimi product with a certain gel strength. Then add the surimi to t...

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Abstract

The invention discloses a regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance and belongs to the technical field of preparation of 3D printed food materials. The regulation and control method comprises the following steps: unfreezing, mixing, blending, pre-forming, printing, post-setting, cooking frozen surimi and the like. According to the regulation and control method, as for an unfrozen surimi gel system, the printing temperature can be lowered, and the discharge rate and the stereo forming rate are increased; through induction by flaxseed gum and gluconic acid lactonic acid, the surimi gel has stable viscosity and mobility, surimi slurry is fine and smooth, and discharge is smooth without blockage; the surimi gel system can be prepared into fish product dining which maintains original characteristics and taste of a surimi product and has novel appearance and beauty through a 3D accurate printing technology.

Description

technical field [0001] The invention relates to a control method for improving the formation of thawed surimi system and 3D precise printing performance, and belongs to the technical field of 3D printing food material preparation. Background technique [0002] With the rapid development of 3D printing technology and people's continuous exploration of the application of 3D printing technology, its application fields have continuously expanded from the traditional mold manufacturing field to the fields of architecture, process design and medical plastic surgery. In the food industry, 3D food has presented a new application, which has had a profound impact on issues such as food supply shortages, individualized food needs, human lifestyles, and space travel. [0003] Based on FDM (Fused Base Molding), food 3D printers combine 3D printing technology with food manufacturing. People first input the shape of the designed product into the Arduino software, and the Arduino software ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/238A23L29/20
CPCA23V2002/00B33Y70/00A23V2250/5044A23L17/70A23P20/20A23P2020/253A23L5/13A23L11/07B33Y10/00B33Y50/02
Inventor 张慜王琳范东翠王玉川
Owner JIANGNAN UNIV
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