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3D printing-based artificial caviar edible for people with fish allergy and making method of caviar

A 3D printing and caviar technology, applied in the fields of application, food science, food ingredients, etc., to achieve the effects of simple process, good stability, good texture characteristics and gel characteristics

Inactive Publication Date: 2019-01-18
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] No research has been done on 3D printing artificial caviar for people with fish allergies

Method used

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  • 3D printing-based artificial caviar edible for people with fish allergy and making method of caviar
  • 3D printing-based artificial caviar edible for people with fish allergy and making method of caviar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A 3D printed artificial caviar that is edible for people with fish allergies is made of the following components in parts by weight: 80 parts of tap water or deionized water, 8 parts of alginate, 4 parts of konjac flour, 2 parts of soybean protein isolate, 0.2 parts of seaweed oil, 1 part of soybean lecithin, 5 parts of calcium chloride, 10 parts of gelatin, 30 parts of soybean oil, 5 parts of glucose and 0.1 part of β-carotene.

[0038] A 3D printed artificial caviar edible for people with fish allergies, comprising the following steps:

[0039] (1) Preparation of isolated soybean protein: Dissolve soybean protein isolate in tap water or deionized water at a mass volume ratio of 1:200 g / mL to obtain a preliminary solution; the preliminary solution passes through an ultrafiltration membrane with a pore size cut-off molecular weight of 5000Da Filtrate to obtain the ultrafiltrate; the ultrafiltrate is subjected to high-pressure micro-jet nano-dispersion treatment, wherein...

Embodiment 2

[0047] A 3D printed artificial caviar that is edible for people with fish allergies is made of the following components in parts by weight: 80 parts of tap water or deionized water, 8 parts of alginate, 4 parts of konjac flour, 2 parts of soybean protein isolate, 0.2 parts of seaweed oil, 1 part of soybean lecithin, 5 parts of calcium chloride, 10 parts of gelatin, 30 parts of soybean oil, 5 parts of glucose and 0.1 part of plant carbon black.

[0048] A 3D printed artificial caviar edible for people with fish allergies, comprising the following steps:

[0049] (1) Preparation of isolated soybean protein: Dissolve soybean protein isolate in tap water or deionized water at a mass volume ratio of 1:200 g / mL to obtain a preliminary solution; the preliminary solution passes through an ultrafiltration membrane with a pore size cut-off molecular weight of 5000Da Filtration to obtain the ultrafiltrate; the ultrafiltrate is subjected to high-pressure micro-jet nano-dispersion treatmen...

Embodiment 3

[0057] The 3D printed edible artificial caviar prepared in Examples 1 and 2 and the natural caviar purchased in the market were evaluated for color, shape and mouthfeel, and the following conclusions were drawn:

[0058] 50 volunteers, including 25 females and 25 males, scored Examples 1, 2 and Comparative Example respectively. 5 is the highest score, which means excellent, 4 is very good, 3 is acceptable, and 2 is bad and unacceptable. The results are shown in Table 1: The following is the average score:

[0059] Table 1 Sensory evaluation table of artificial caviar

[0060]

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PUM

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Abstract

The invention discloses 3D printing-based artificial caviar edible for people with fish allergy. The caviar is made of the following components in parts by weight: 80-90 parts of tap water or deionized water, 5-10 parts of sodium alginate, 4-6 parts of konjaku flour, 2-4 parts of soy isolate protein, 0.1-0.5 part of algal oil, 1-5 parts of soya bean lecithin, 5-10 parts of calcium chloride, 10-15parts of gelatin, 30-35 parts of soybean oil, 5-10 parts of glucose and 0.1-0.5 part of an edible pigment. The 3D printing-based artificial caviar edible for people with fish allergy, which is disclosed by the invention, is rich in formula nutrition and rich in nutrient such as various amino acids and DHA (Docosahexaenoic Acid), and has nutrient components approximate to those of natural caviar. In addition, the artificial caviar disclosed by the invention is simple in making process, artificial caviar which is good in color, morphology and taste can be made, fish meat and products thereof arenot used in a printing formula, and the 3D printing-based artificial caviar is edible for people with fish allergy.

Description

technical field [0001] The invention relates to a 3D printed artificial caviar and a preparation method thereof, in particular to a 3D printed artificial caviar edible for people with fish allergies and a preparation method thereof. Background technique [0002] Fish eggs contain a large amount of protein, calcium, phosphorus, iron, vitamins and riboflavin, and the content of essential amino acids contained in them is very close to the pattern of human amino acid requirements, so they have extremely high food value. Caviar is a salted product obtained by processing fish roe as raw material. It contains trace elements, minerals, proteins, amino acids and recombinant essential fatty acids required by the skin. [0003] Fish eggs are a potential allergic food. The main component protein of fish eggs is vitellin, which accumulates rapidly during the vitellogenesis period and serves as the main source of nutrition for the early development of embryos and larvae. It mainly include...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/30A23L33/115A23L33/125A23L33/185A23P30/00A23L29/256A23L29/244
CPCA23V2002/00A23L17/35A23L29/244A23L29/256A23L33/115A23L33/125A23L33/185A23P30/00A23V2250/5066A23V2250/502A23V2250/18A23V2250/5488A23V2200/228A23V2200/12
Inventor 王彦波戚琴芹傅玲琳王翀周瑾茹王飞飞
Owner ZHEJIANG GONGSHANG UNIVERSITY
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