Accurate 3D printing method for high-protein semifluid instant food

A 3D printing, semi-fluid technology, applied in the field of precise 3D printing of high-protein semi-fluid ready-to-eat food, can solve the problems of insufficient protein intake and unbalanced diet, and achieve the goal of solving insufficient protein intake, easy to swallow and chew, and conducive to chewing. and swallowing effect

Inactive Publication Date: 2018-12-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In view of the current lack of high-protein semi-fluid 3D printed food that is easy to swallow, the present invention provides a method for precise 3D printing of high-protein semi-fluid instant food to solve the problem of insufficient protein intake faced by people suffering from mastication difficulties to help solve health problems caused by unbalanced diet

Method used

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  • Accurate 3D printing method for high-protein semifluid instant food
  • Accurate 3D printing method for high-protein semifluid instant food
  • Accurate 3D printing method for high-protein semifluid instant food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Preparation of high-protein semi-fluid ready-to-eat 3D printed food with different amounts of carrageenan added

[0037] First prepare a carrageenan colloid solution with a concentration of 1%-2%, then add 5% fructose syrup type 55 to improve the taste, then add 32% concentrated milk protein to it, and stir evenly to obtain a milk protein paste . Then weigh about 30g of milk protein paste and put it into the barrel of the 3D printer, and select a printing nozzle with a diameter of 0.8mm. Make a 3D model and set parameters such as software slicing. The printing speed is set to 25mm / s, the printing temperature is 25°C, the height of the printing platform is 0.9mm, the filling rate is 40%, and the retraction speed is 50mm / s for 3D printing. . Such as figure 1 As shown, adding 1.5% and 2% carrageenan has a better effect on maintaining the shape of the printed object.

[0038] In order to perform sensory evaluation on the printed food, 10 people were asked to c...

Embodiment 2

[0043] Example 2 Preparation of high-protein semi-fluid ready-to-eat 3D printed food with different pectin concentrations

[0044] First prepare a pectin colloid solution with a concentration of 1%-2.5%, then add 5% fructose syrup type 55 to improve the taste, then add 32% concentrated milk protein to it, and stir evenly to obtain a milk protein paste . Then weigh about 30g of milk protein paste and put it into the barrel of the 3D printer, and select a printing nozzle with a diameter of 0.8mm. Create a 3D model and set parameters such as software slicing. The printing speed is set to 25mm / s, the printing temperature is 25°C, the height of the printing platform is 0.9mm, the filling rate is 40%, and the retraction speed is 50mm / s for 3D printing. .

[0045] The protein paste containing different pectin content was subjected to rheological test, and the storage modulus and viscosity were measured, and the results were as follows: figure 2 , image 3 and Figure 4 shown. ...

Embodiment 3

[0046] Embodiment 3 Preparation of high-protein semi-fluid ready-to-eat 3D printed food

[0047] First prepare a pectin colloid solution with a concentration of 2%, then add 5% fructose syrup type 55 to improve the taste, then add 32% concentrated milk protein therein, and stir evenly to obtain a milk protein paste. Then weigh about 30g of milk protein paste and put it into the barrel of the 3D printer, and select a printing nozzle with a diameter of 0.8mm. Make a 3D model and set parameters such as software slicing. The printing speed is set to 25mm / s, the printing temperature is 25°C, the height of the printing platform is 0.9mm, the filling rate is 40%, and the retraction speed is 50mm / s for 3D printing. . get as Figure 5 Printed physical image shown.

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Abstract

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

Description

technical field [0001] The invention relates to a method for precise 3D printing of high-protein semi-fluid instant food, which belongs to the technical field of new food processing. Background technique [0002] 3D printing is to use CAD to make the required 3D model according to the production demand, and then use the 3D printer to print the whole object through layer-by-layer printing. This process does not need to make molds, realizes intelligent processing, and saves material and labor costs. And it can produce exquisitely shaped geometric structures. Compared with traditional processing methods (subtractive manufacturing), it has many advantages such as convenience, flexibility, high quality, and low cost. Printing process, printing materials and printing software are the main factors that determine the effect of 3D printing. Printing materials play a decisive role in printing effect and printing quality, so the development of 3D printing materials is very important t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/17A23L29/30A23L29/269A23L29/231A23L29/238A23L29/256A23P30/00
CPCA23L29/231A23L29/238A23L29/256A23L29/269A23L29/30A23L33/17A23P30/00
Inventor 周鹏刘要卫刘小鸣檀昕
Owner JIANGNAN UNIV
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