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Method for preparing functional fish leisure food through 3D printing

A 3D printing and functional technology, applied in the field of food processing, can solve the problems that food materials are in the experimental research stage, and achieve the effects of improving appearance and nutritional compatibility, improving gel properties, and weakening oil oxidation

Pending Publication Date: 2020-11-17
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

3D printing technology was first applied to easy-to-form ingredients such as chocolate and fast-curing products such as biscuits. However, the printing of most ingredients is still in the experimental research stage

Method used

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  • Method for preparing functional fish leisure food through 3D printing
  • Method for preparing functional fish leisure food through 3D printing
  • Method for preparing functional fish leisure food through 3D printing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1 prepares the method for sea cucumber polysaccharide

[0061] Sea cucumbers (Stichopus japonicus) were washed, boiled, drained, cut into small pieces, and freeze-dried. The freeze-dried samples were soaked in acetone at 4°C for 24h, and dried at room temperature. Taking 1g of freeze-dried sample as an example, add 30mL of 0.1mol / L sodium acetate buffer solution (pH 6.0), 100mg of papain (specific enzyme activity 2units / mg), 48mg of ethylenediaminetetraacetic acid and 18mg of cysteine, vortex Mixed, shaken in a water bath at 60°C for 24 hours, centrifuged the reaction mixture (6000g, 15min, room temperature), and took the supernatant. 1.6 mL of 10% cetylpyridinium chloride solution was added to the supernatant, and after standing at room temperature for 24 h, the precipitate was collected by centrifugation (8000 g, 15 min, room temperature). Dissolve the precipitate in 15mL 3mol / L NaCl-ethanol (100:15v / v) solution, then add 30mL 95% ethanol solution, place ...

Embodiment 2

[0063] Embodiment 2 determines the structural characteristics and composition of the sea cucumber polysaccharide prepared in embodiment 1

[0064] use 1 Structural properties and purity detection of sea cucumber polysaccharides by H NMR;

[0065] Gel permeation chromatography was used to detect the molecular weight of sea cucumber polysaccharides;

[0066] Using gelatin turbidimetry to detect the sulfate content of sea cucumber polysaccharides;

[0067] Using high performance liquid chromatography + PMP derivatization method to detect the composition of polysaccharides and monosaccharides in sea cucumbers;

[0068] Detection of polysaccharide functional groups in sea cucumbers by Fourier transform infrared.

[0069] The results showed that the sea cucumber polysaccharide contained fucoidan sulfate and fucosylated chondroitin sulfate, the molecular weight of fucoidan sulfate was > 670kDa, and the molecular weight of fucosylated chondroitin sulfate > 179kDa; the sulfate conte...

Embodiment 3

[0070] Example 3 Using a pseudovirus model to evaluate the anti-new coronavirus effect of sea cucumber polysaccharides

[0071] The full-length sequence of the gene encoding the HCoV-19 spike protein was cloned into the pCAGGS vector for pseudovirus production, and the constructed recombinant vector was called pCAGGS-HCoV-19-S. The successful construction of pCAGGS-HCoV-19-S was confirmed by DNA sequencing. The pCAGGS-HCoV-19-S and pNL4-3 plasmids were co-transfected into HEK 293T cells, and after 48 hours of culture, the supernatant containing the SARS-CoV-2 pseudovirus was collected, and 50% of the pseudovirus was determined by infecting Huh7 cells Tissue cell infectious dose (TCID) 50 ).

[0072] Using the SARS-CoV-2 pseudovirus model to evaluate the anti-new coronavirus effect of sea cucumber polysaccharides, the specific steps are as follows:

[0073] (1) Select Huh7 cells in good growth state, trypsinize, plate in 96 wells, and culture overnight, until the cells reach...

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Abstract

The invention discloses a method for preparing functional fish leisure food through 3D printing, and belongs to the technical field of food processing. According to the method for preparing the functional fish leisure food through 3D printing, sea cucumber polysaccharide with an antiviral effect is added into traditional fish raw materials, so that the food is endowed with the function of improving the immunity; and vegetables and fish are compounded, so that the appearance and the nutrition compatibility of the product are improved, the materials of the inner layer and the outer layer of theprepared sandwich food can be well combined, and the fusion of different tastes of the two materials in the same product is realized.

Description

technical field [0001] The invention relates to a method for preparing functional fish snack food by 3D printing, which belongs to the technical field of food processing. Background technique [0002] In recent years, 3D printing technology has developed rapidly in the food field. Personalized product forms can be designed using computer software, which not only saves time and is efficient, but also has a simple process, and can also improve the taste and nutritional structure by controlling the type of printing materials, and design products that meet the needs of different groups of people. Among them, the 3D double-head printer can realize the compounding and reorganization of different raw materials and colors. 3D printing technology was first applied to easy-to-form ingredients such as chocolate and fast-cooking products such as biscuits. However, the printing of most ingredients is still in the experimental research stage. Materials suitable for 3D printing technolog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L27/00A23L5/20A23L5/41A23L33/125A23P20/20
CPCA23L17/70A23L17/65A23L19/09A23L19/01A23L27/00A23L5/27A23L5/41A23L33/125A23P20/20A23V2002/00A23V2200/30A23V2200/324A23V2250/51
Inventor 董秀萍朱蓓薇赵文宇宋爽刘宇轩李根秦磊陶帅妃宋禹霆
Owner DALIAN POLYTECHNIC UNIVERSITY
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