Unlock instant, AI-driven research and patent intelligence for your innovation.

Potato starch-based 3D printed food material and preparation method thereof

A potato starch and 3D printing technology, which is applied in food science and other fields, can solve the problems of insufficient mechanical properties and poor preservation, and achieve the effect of good layering, widening the application range, and mechanical strength and antibacterial

Active Publication Date: 2018-06-29
NORTHWEST A & F UNIV
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Technical problem to be solved: The purpose of this invention is to solve the technical problems of insufficient mechanical properties and poor preservation of existing food 3D printing materials, and provide a 3D printing food material based on potato starch

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Potato starch-based 3D printed food material and preparation method thereof
  • Potato starch-based 3D printed food material and preparation method thereof
  • Potato starch-based 3D printed food material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] 1. Formula

[0032] In terms of mass percentage, the material formula used in this test is 25% potato starch, 5% soybean protein isolate, 60% water, 5% margarine unsalted butter, 4.7% polysaccharide, and 0.3% calcium carbonate.

[0033] The weight ratio of sodium carboxymethyl cellulose and chitosan is 5:1.

[0034] 2. Preparation method

[0035] 1. Weigh various materials according to the formula;

[0036] 2. Mix water and potato starch evenly and set aside;

[0037] 3. Stir the chitosan at pH=3 until it is completely dissolved, then mix the solution with carboxymethyl cellulose and heat to 70°C and keep it warm for use;

[0038] 4. Mix butter, soy protein isolate and calcium carbonate and heat to 70°C and keep warm for use;

[0039] 5. Mix the materials described in steps 2, 3, and 4 and keep warm at 70°C until the starch is completely gelatinized and all materials are mixed evenly. Note that stirring should be continued during the heating process, and the stirri...

example 2

[0049] 1. In terms of mass percentage, the material formula used in this test is: 30% potato starch, 8% soybean protein isolate, 50% water, 7% margarine unsalted butter, 4.5% polysaccharide, and 0.5% calcium carbonate.

[0050] The weight ratio of sodium carboxymethyl cellulose and chitosan is 5:1.

[0051] 2. Preparation method

[0052] 1. Weigh various materials according to the formula;

[0053] 2. Mix water and potato starch evenly and set aside;

[0054] 3. Stir the chitosan at pH=3 until it is completely dissolved, then mix the solution with carboxymethyl cellulose and heat to 70°C and keep it warm for use;

[0055] 4. Mix butter, soy protein isolate and calcium carbonate and heat to 70°C and keep warm for use;

[0056]5. Mix the materials described in steps 2, 3, and 4 and keep warm at 70°C until the starch is completely gelatinized and all materials are mixed evenly. Note that stirring should be continued during the heating process, and the stirring speed should be...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a potato starch-based 3D printed food material and a preparation method thereof. Raw material of the 3D printed food material comprise potato starch, proteins, water, butter, polysaccharides and an inorganic salt. The preparation method comprises the following steps: mixing the water with potato starch, preparing a mixed solution from chitosan and carboxymethyl cellulose, mixing the butter, the proteins and the inorganic salt, and finally mixing and heating all above materials to completely gelatinize the starch and achieve uniform mixing. The mechanical strength of the3D printing material is greatly improved, the application range of food 3D printing is broadened, the printing precision is improved, and the food preservation time is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food 3D processing and printing, and in particular relates to a potato starch-based 3D printing food material and a preparation method thereof. Background technique [0002] 3D printing is a new processing technology spawned by the rapid development of rapid prototyping technology, which can manufacture metal, plastic, rubber, gypsum and other materials into pre-set shapes through melt extrusion, powder sintering, photosensitive reaction, etc. . Because this technology can model and digitalize complex processing technology, it has the advantages of high precision, fast speed and low cost, so it is considered to be an important technical means to promote the transformation of Industry 4.0. Although 3D printing technology has first made breakthroughs in biological organs, automobile manufacturing, house construction, equipment processing, etc., it has also emerged in the field of food manufacturing. The u...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L29/30
CPCA23L29/30
Inventor 江昊郑路遥夏天雨苟敏
Owner NORTHWEST A & F UNIV