3D printing material for gelatinized confections and preparation method of 3D printing material

A gel candy, 3D printing technology, applied in confectionery, confectionary industry, food ingredients containing natural extracts, etc., can solve the problems of unsuitable fused deposition 3D printing, uneven output, slow gelation speed, etc. Achieve the effect of good sensory evaluation, fast gelation speed and flexible texture

Inactive Publication Date: 2018-02-09
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, soft candy gels suitable for 3D printing must have the characteristics of remelting, fast gelation, and a certain viscosity that can be stacked and formed. It is not suitable for fused deposition 3D printing due to reasons such as too slow, too low viscosity, and non-remelting, and the output is uneven or drop-shaped during printing.

Method used

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  • 3D printing material for gelatinized confections and preparation method of 3D printing material
  • 3D printing material for gelatinized confections and preparation method of 3D printing material
  • 3D printing material for gelatinized confections and preparation method of 3D printing material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The required materials included: 12 g of oxidized starch, 0.4 g of low acyl gellan gum, 38 g of erythritol, 38 g of liquid maltitol, and 116 g of water.

[0051] Then, prepare the jellybean 3D printing material according to the following steps:

[0052](1) Starch gelatinization: Mix 12g of potato oxidized starch and 24g of erythritol granules evenly, then add deionized water of 8 times the amount of starch, stir and gelatinize for 20 minutes in a water bath at 80°C, and the starch paste becomes translucent shape;

[0053] ⑵Preparation of sugar alcohol liquid: mix 14g erythritol and liquid maltitol, and fully stir and dissolve in an oil bath at 120°C to form sugar alcohol liquid;

[0054] (3) Sol: Slowly add low-acyl gellan gum into hot water, the quality of deionized water is 50 times that of gellan gum, stir and dissolve in a water bath at 80°C, and the dissolution time is 10 minutes;

[0055] (4) Add the starch paste obtained in step (1) to the sugar alcohol liquid ...

Embodiment 2

[0060] The required materials included: 14 g of oxidized starch, 0.6 g of low acyl gellan gum, 46 g of erythritol, 38 g of liquid maltitol, and 142 g of water.

[0061] Then, prepare the jellybean 3D printing material according to the following steps:

[0062] (1) Starch gelatinization: Mix 14g of potato oxidized starch and 24g of erythritol granules evenly, then add deionized water 8 times the amount of starch, stir and gelatinize for 20 minutes in a water bath at 80°C, and the starch paste becomes half Transparent;

[0063] ⑵Preparation of sugar alcohol liquid: mix 22g of erythritol and liquid maltitol, and fully stir and dissolve in an oil bath at 118°C to form a sugar alcohol liquid;

[0064] (3) Sol: Slowly add low-acyl gellan gum into hot water, the quality of deionized water is 50 times that of gellan gum, stir and dissolve in a water bath at 80°C, and the dissolution time is 10 minutes;

[0065] (4) Add the starch paste obtained in step (1) to the sugar alcohol liqui...

Embodiment 3

[0070] The sugar-free jelly candy prepared by the present invention has a good sugar retention effect. In this example, 10 g of lentinan is added on the basis of the original sugar-free jelly jelly printing material, and the embodiment is described in detail:

[0071] The required materials include: 16 g of oxidized starch, 0.4 g of low acyl gellan gum, 40.78 g of erythritol, 37.22 g of liquid maltitol, 10 g of lentinan, and 148 g of water.

[0072] Then, follow the steps below to prepare functional gel fondant printing materials suitable for 3D printing:

[0073] (1) Starch gelatinization: Mix 16g of potato oxidized starch and 24g of erythritol granules evenly, then add 8 times the amount of deionized water of the starch, stir and gelatinize for 20 minutes in a water bath at 80°C, and the starch paste becomes half Transparent;

[0074] ⑵Preparation of sugar alcohol liquid: mix 16.78g of erythritol and liquid maltitol, fully stir and dissolve in an oil bath at 118°C, and form...

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Abstract

The invention relates to the technical field of food, in particular to a 3D printing material for gelatinized confections and a preparation method of the 3D printing material. Starch and low-acyl gellan gum in the 3D printing material are taken as gel, remelting is facilitated, rapid gelling at room temperature can be realized, smooth discharge can be guaranteed during 3D printing, stability of the printing material can be improved with application of plant extract, so that the printed confections can be stored for a long time, and sugar crystals are avoided. Experiments prove that the 3D printing material can be printed successfully, sensory evaluation of the obtained products is good, and sugar crystals or sugar dissolution does not occur when the products are placed at room temperaturefor 60 d.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a gel candy 3D printing material and a preparation method thereof. Background technique [0002] Gel candy is a type of candy with a water content of more than 14%, low in calories, high in water, and unique in taste. The main ingredients of jelly candies generally include gelling agent, granulated sugar, and fructose syrup. The characteristics of gel candy mainly depend on the type of colloid used. Common gelling agents include gelatin, starch, pectin, etc. Starch gel candy is characterized by soft texture, slightly elastic, bright quality, and translucent appearance. , Good cutting performance, high temperature resistance; jelly with agar, gellan gum, etc. as the main gel is brittle and transparent; pectin jelly is flexible and delicate in structure; gelatin jelly is characterized by transparency and elasticity. [0003] The preparation of traditional soft candy all is to obtai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23L3/3472
CPCA23G3/42A23G3/48A23L3/3472A23V2002/00A23V2250/21A23V2250/208
Inventor 肖俊勇马方励从仁怀马忠华
Owner INFINITUS (CHINA) CO LTD
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