Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Gel soft sweet 3D print material capable of selectively loading complex polysaccharide, and preparation method of gel soft sweet 3D print material

A compound polysaccharide and gel soft candy technology, applied in the field of 3D food printing, can solve the problems of acceptance and poor taste by the general public, and achieve the effects of good chewability, good storage stability and fast speed.

Inactive Publication Date: 2018-08-17
HUAZHONG UNIV OF SCI & TECH
View PDF2 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Chinese herbal extracts have many benefits, they generally taste bad and cannot be accepted by the general population

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
  • Gel soft sweet 3D print material capable of selectively loading complex polysaccharide, and preparation method of gel soft sweet 3D print material
  • Gel soft sweet 3D print material capable of selectively loading complex polysaccharide, and preparation method of gel soft sweet 3D print material
  • Gel soft sweet 3D print material capable of selectively loading complex polysaccharide, and preparation method of gel soft sweet 3D print material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] The raw material ratio that this embodiment adopts is as follows:

[0088] Table 4

[0089]

[0090] The preparation steps of printing material are:

[0091] 1. Starch gelatinization: dry mix starch with 4 times of erythritol, then add water with 8 times of starch quality, stir and heat in 80°C water bath for 20 minutes or more to make starch gelatinization completely.

[0092] 2. Weigh the agar and gellan gum, add them slowly to 80°C water respectively, and stir in the water bath for 20 minutes to make the sol completely.

[0093] 3. Add neotame, liquid maltitol and erythritol into a beaker and stir in an oil bath at 105°C.

[0094] 4. Add the fully gelatinized starch paste to the sugar solution prepared in step 3, and stir in an oil bath at 105°C for 20 minutes.

[0095] 5. Finally, slowly pour the sol prepared in step 2 into the feed solution obtained in step 4, and stir in an oil bath at 105°C for 10 minutes to make the stirring even.

[0096] 6. Finally, rai...

Embodiment 2

[0109] The raw material ratio that this embodiment adopts is as follows:

[0110] table 5

[0111]

[0112]

[0113] The preparation steps of printing material are:

[0114] 1. Starch gelatinization: dry mix starch with 2 times of erythritol, then add water with 8 times of starch quality, stir and heat in 80°C water bath for 20 minutes or more to make starch gelatinization completely.

[0115] 2. Weigh the agar and gellan gum, add them slowly to 80°C water respectively, and stir in the water bath for 20 minutes to make the sol completely.

[0116] 3. Add neotame, liquid maltitol and erythritol into a beaker and stir in an oil bath at 105°C.

[0117] 4. Add the fully gelatinized starch paste to the sugar solution prepared in step 3, and stir in an oil bath at 105°C for 20 minutes.

[0118] 5. Finally, slowly pour the sol prepared in step 2 into the feed solution obtained in step 4, and stir in an oil bath at 105°C for 10 minutes to make the stirring even.

[0119] 6. ...

Embodiment 3

[0132] The raw material ratio that this embodiment adopts is as follows:

[0133] Table 6

[0134]

[0135] The preparation steps of printing material are:

[0136] 1. Starch gelatinization: Dry mix the starch with 3 times the amount of erythritol evenly, then add water with 8 times the weight of the starch, stir and heat in a water bath at 80°C for 20 minutes or more to completely gelatinize the starch.

[0137] 2. Weigh the agar and gellan gum, add them slowly to 80°C water respectively, and stir in the water bath for 20 minutes to make the sol completely.

[0138] 3. Add neotame, liquid maltitol and erythritol into a beaker and stir in an oil bath at 105°C.

[0139] 4. Add the fully gelatinized starch paste to the sugar solution prepared in step 3, and stir in an oil bath at 105°C for 20 minutes.

[0140] 5. Finally, slowly pour the sol prepared in step 2 into the feed solution obtained in step 4, and stir in an oil bath at 105°C for 10 minutes to make the stirring ev...

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 discloses a gel soft sweet 3D print material capable of selectively loading complex polysaccharide, and a preparation method of the gel soft sweet 3D print material. The 3D print material is obtained through decocting raw materials, and the raw materials comprise the following components in parts by weight of 1.2 parts of gellan gum, 12 parts of agar, 12 parts of gelatin, 4 parts ofstarch, 50 parts of liquid maltitol, 44 parts of erythritol, 0.5 part of polyglycerol polyricinoleate, 0-0.05 part of Neotame, 0-0.5 part of mint powder and 0-20 parts of complex polysaccharide, and the solid content at decoction finish is preferably 70%-76%. Key components of the gel soft sweet 3D print material capable of selectively loading complex polysaccharide, the integrated technology process design of the corresponding preparation method and parameter conditions adopted by the processing technology are improved, so that the problem the kinds of print materials used by 3D print of foods is limited can be effectively solved. The gel soft sweet 3D print material capable of selectively loading complex polysaccharide expands the kinds of the print materials of 3D print of foods, and provides possibility for the application of a 3D printing technique in the field of foods.

Description

technical field [0001] The invention belongs to the field of 3D food printing, and more specifically relates to a 3D printing material of jelly candy that can be loaded with complex polysaccharides and a preparation method thereof. Background technique [0002] 3D printing technology, also known as additive manufacturing, is an emerging technology that is rapidly developing in the manufacturing industry. One of the flags was first proposed and implemented by the research group of the Massachusetts Institute of Technology. The American Society for Testing and Materials defines additive manufacturing technology as: based on 3D model data, the process of producing items in a layer-by-layer manner opposite to subtractive manufacturing technology, usually through computer control to superimpose materials layer by layer, and finally put them on the computer It is a leading technology for the development of mass manufacturing mode to personalized manufacturing mode. [0003] At p...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/02A23G3/36A23G3/42A23G3/48
CPCA23G3/0242A23G3/36A23G3/42A23G3/48
Inventor 万江陵万影岑培倩杨祥良
Owner HUAZHONG UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com