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3D (three-dimensional) printing accurate forming regulation and control method for instant conditioning mashed potatoes

A 3D printing, mashed potato technology, applied in the direction of food forming, food coating, food science, etc., can solve problems such as the influence of printing performance and accuracy of printing parameters that are not specifically mentioned

Active Publication Date: 2017-06-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main component of this 3D printing material is carbohydrates, which are the basic food for people to supplement energy, but this invention only talks about the preparation of 3D printing materials, and does not specifically mention the influence of printing parameters on printing performance and accuracy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Precise 3D printing of instant mashed potatoes with added pectin and chocolate powder

[0030] First, wash and peel the potatoes with a moisture content of 78% on a wet basis, cut them into thin slices with a thickness of about 5 mm, cook for 20-25 minutes, and then beat for 5-6 minutes until the slurry is fine and shiny, and analyze its particle size with a laser particle size analyzer The diameter is between 205~245 µm to prevent the nozzle from being clogged during printing and affecting the printing effect. Based on the mashed potatoes after beating, add 2%~5% pectin, mix well and cook for 20~30min to fully dissolve the colloid, improve the rheological properties and corresponding molding characteristics of mashed potatoes. After cooling to room temperature, add 10%~20% white chocolate powder, with the help of the sweet taste of chocolate and the characteristics of hot melting and condensation, the mashed potatoes have a better taste and good printing cha...

Embodiment 2

[0031] Example 2: Precise 3D printing of instant mashed potatoes with xanthan gum and chocolate powder added

[0032] First, wash and peel the potatoes with a moisture content of 80% on a wet basis, cut them into thin slices with a thickness of about 5 mm, cook for 20-25 minutes, and then beat for 5-6 minutes until the slurry is fine and shiny, and use a laser particle size analyzer to analyze its particle size The diameter is between 205~245 µm to prevent clogging the nozzle during printing and affecting the printing effect. Based on the mashed potatoes after beating, add 3%~4% xanthan gum, mix well and cook for 20~30min to fully dissolve the colloid, improve the rheological properties and corresponding molding characteristics of mashed potatoes. After cooling to room temperature, add 10%~20% white chocolate powder, with the help of the sweet taste of chocolate and the characteristics of hot melting and condensation, the mashed potatoes have a better taste and good printing c...

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PUM

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Abstract

The invention discloses a 3D (three-dimensional) printing accurate forming regulation and control method for instant conditioning mashed potatoes, and belongs to the field of novel food processing technologies. The 3D printing accurate forming regulation and control method includes cleaning and peeling potatoes, then slicing and cooking the potatoes and mashing the potatoes until paste is delicate and bright; adding colloid into the paste, uniformly mixing the colloid and the paste with each other to obtain mixtures, and then cooking the mixtures to thoroughly cook the potatoes and sufficiently dissolve the colloid; cooling the mixtures until the temperature of the mixtures reaches the room temperature and then adding white chocolate powder into the mixtures. The 3D printing accurate forming regulation and control method has the advantages that the diameters of printing spray nozzles, the printing distances, the printing temperatures, the movement speeds of the spray nozzles and the discharge speeds are selected in order to finely print the conditioning mashed potatoes; the accuracy of printed objects can reach 95% at least, and the printed objects can be prevented from collapsing in 40-60 min after being printed; main printed materials include mashed potatoes with high usage in daily dining and can be used as desserts, snacks and the like for dining cold dish.

Description

technical field [0001] The invention relates to a method for regulating and controlling the precise molding of instant mashed potatoes by 3D printing, relates to a food processing technology, and belongs to the technical field of new food processing. Background technique [0002] 3D printing technology, also known as additive manufacturing technology and rapid prototyping technology, is a technology that realizes the production of three-dimensional structural objects in the form of continuous physical layering through computer modeling. The model of the three-dimensional product to be produced is made by CAD software or a 3D scanner. In theory, 3D printing can produce products of any shape and appearance, and the printing materials can be different printing materials such as metals, ceramics, plastics, and sand. Through the pre-programmed program, the movement of the printer nozzle is controlled to print various three-dimensional objects. 3D printing technology can meet th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P30/25A23L19/12B33Y10/00
CPCB33Y10/00B33Y70/00A23L29/256A23P20/20A23L19/13A23P2020/253A23L29/231A23L29/27A23L5/13B33Y50/02A23L29/20A23G1/30A23V2002/00
Inventor 张慜刘振彬杨朝晖
Owner JIANGNAN UNIV
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