Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks

A technology of 3D printing and miscellaneous grains, applied in the field of 3D printing food, can solve the problems of high dietary fiber content, unattractive color, poor edibility of miscellaneous grains, etc., to improve myocardial nutrition, improve blood circulation, and reduce blood pressure.

Inactive Publication Date: 2019-12-13
UNIV OF ELECTRONICS SCI & TECH OF CHINA ZHONGSHAN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the edibility of miscellaneous grains is poor, the taste is not good, it is rough, and the color is not attractive
At present, the main eating methods of miscellaneous grains are instant powder, miscellaneous grain flour, miscellaneous grain noodles, miscellaneous grain beverage, etc., but misc...

Method used

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  • Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks
  • Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks
  • Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A method for preparing a novel miscellaneous grain "ink" suitable for 3D printing and making 3D printed snacks, comprising the following steps:

[0064] (1) By weight, 17 parts of black rice flour are passed through an 80-mesh sieve, 15 parts of butter, 30 parts of water, 1 part of salt, and 8 parts of white granulated sugar are mechanically stirred in a blender, and mixed evenly;

[0065] (2) Mix 38 parts of whole wheat flour passed through a 120-mesh sieve with 10 parts of potato starch, 35 parts of black bean flour passed through a 80-mesh sieve, stir and mix the three raw materials, and add 30 parts of whipped egg liquid in 3 times during the period; Stir and mix the above materials evenly in the dough mixer, add 0.6 parts of baking soda, mix and let it stand for 10 minutes to get the grain printing "ink";

[0066] (3) Turn on the 3D food printer, select the model "octopus", set the temperature of the material to 30°C, and the printing speed to 30mm / s; select the ...

Embodiment 2

[0069] A method for preparing a novel miscellaneous grain "ink" suitable for 3D printing and making 3D printed snacks, comprising the following steps:

[0070] (1) In parts by weight, put 8 parts of oat flour, 9 parts of black rice flour through an 80-mesh sieve, 15 parts of butter, 35 parts of water, 1 part of salt, and 8 parts of white granulated sugar in a blender for mechanical stirring, and mix well;

[0071] (2) Mix 38 parts of whole wheat flour passed through a 120-mesh sieve with 10 parts of potato starch, 35 parts of black bean flour passed through a 80-mesh sieve, stir and mix the three raw materials, and add 30 parts of whipped egg liquid in 3 times during the period; Stir and mix the above materials evenly in the dough mixer, add 0.6 parts of baking soda, mix and let it stand for 10 minutes to get the grain printing "ink";

[0072] (3) Turn on the 3D food printer, select the model "Lamp" and "Flower Basket", set the temperature of the material to 40°C, and the prin...

Embodiment 3

[0075] A method for preparing a novel miscellaneous grain "ink" suitable for 3D printing and making 3D printed snacks, comprising the following steps:

[0076] (1) In parts by weight, put 17 parts of oat flour through an 80-mesh sieve, 15 parts of butter, 35 parts of water, 1 part of salt, and 8 parts of white sugar in a blender for mechanical stirring, and mix evenly;

[0077] (2) Mix 38 parts of whole wheat flour passed through a 120-mesh sieve with 10 parts of potato starch (adding 0.5 parts of resistant starch), 35 parts of black soybean flour passed through a 80-mesh sieve, stir and mix the three raw materials, and add 30 parts in three times during the period. 1 part of beaten egg liquid; after stirring and mixing the above materials in the dough mixer, add 0.6 part of baking soda, and let it stand for 10 minutes after mixing to get the grain printing "ink";

[0078] (3) Turn on the 3D food printer, select the model "lamp", set the temperature of the material to 50°C, an...

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Abstract

The invention discloses a preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks. The preparation method of the coarse cereal gel ink comprises the steps: A, sieving one of black rice flour or oat flour or quinoa flour or a mixture of two or more of black rice flour or oat flour or quinoa flour with an 80-mesh sieve, placing butter, water, table salt and sugarin a stirrer, mechanically stirring and uniformly mixing to obtain an ingredient A; B, mixing whole wheat flour with potato starch, sieving the mixture with a 120-mesh sieve, sieving black bean flourwith a 80-mesh sieve, stirring and mixing, and adding a uniformly whipped egg liquid in three times during the period to obtain an ingredient B; and C, uniformly stirring and mixing the ingredient A and the ingredient B in a dough mixer, adding baking soda, and uniformly stirring. The health concept is followed, and the 3D printing technology is combined to design the coarse cereal gel ink with characteristics of smooth ink outgoing, continuous printing and good molding, and the coarse cereal snack product with characteristics of comprehensive nutrition, high printing precision, low sugar, high protein, unique flavor, good taste and easy chewing is prepared by using the coarse cereal gel ink as a base material.

Description

technical field [0001] The invention belongs to the technical field of 3D printing food, and relates to a preparation method of printing "gel ink" suitable for 3D printing with miscellaneous grains as the main component. 3D printed snacks with good taste, good flavor, low sugar and high protein. Background technique [0002] Coarse grains or coarse grains are food crops other than rice and flour. Foods made from coarse grains have high nutritional value and health functions, and play an important role in preventing and improving diabetes, hypertension and intestinal diseases. Black rice has comprehensive nutrition and contains biologically active substances such as flavonoids, alkaloids, anthocyanins, cardiac glycosides, sterols, glycosides, β-carotene, etc.; the protein content of oats is 15.6%, ranking first among cereals, and the soluble fiber content is as high as 3.6%, very good for diabetics. Quinoa is nutritionally balanced, and its bran is rich in bioactive ingredi...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/047A21D2/36A21D2/18A21C11/00
CPCA21D13/06A21D13/047A21D2/36A21D2/186A21C11/00
Inventor 李琳郑子懿卓玲玲刘和翰方翠雅
Owner UNIV OF ELECTRONICS SCI & TECH OF CHINA ZHONGSHAN INST
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