3D printing minced shrimp-fat composition and preparation method thereof

A grease composition and 3D printing technology, applied in food science, applications, food ingredients, etc., can solve problems such as poor stability, achieve the effects of reducing clogging, simple preparation methods, and high economic benefits

Active Publication Date: 2021-02-05
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects and deficiencies of poor stability of existing minced meat products after printing and forming, and to provide a 3D printed shrimp minced meat-fat composition with better rheology, water holding capacity and texture properties. The printed minced shrimp products have high printing accuracy, good stability and strong support, thereby improving the adaptability of 3D printing of minced shrimp

Method used

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  • 3D printing minced shrimp-fat composition and preparation method thereof
  • 3D printing minced shrimp-fat composition and preparation method thereof
  • 3D printing minced shrimp-fat composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment and comparative example 3D

[0031] Embodiment and comparative example 3D printing shrimp minced meat-fat composition

[0032] The 3D printed shrimp meat-fat composition of the embodiment and the comparative example is composed of shrimp meat, shrimp meat mass 3% salt, 3% cooking wine, 1% monosodium glutamate, 1% white sugar and fat (lard LO, Soybean oil (200, olive oil (000)) is made, wherein fat and its addition amount are shown in Table 1.

[0033] Table 1 Examples 1-9 3D printed shrimp minced meat-fat composition and its addition amount

[0034]

[0035]

[0036] The preparation method of described 3D printing shrimp minced meat-fat composition comprises the following steps:

[0037] Under the condition of 2-5°C, remove the heads, shells, and guts of fresh shrimps to obtain shrimp meat, first empty the ground for 5 minutes, add 3% of the weight of the shrimp meat and grind for 2 minutes, and then add the shrimp meat of 3% % cooking wine, 1% monosodium glutamate, 1% white granulated sugar and g...

experiment example 1

[0038] Experimental Example 1 Composition 3D Printing Accuracy and Stability

[0039] The 3D printed shrimp meat-fat composition of Examples 1 to 9 and Comparative Example 1 was 3D printed with a nozzle with a diameter of 1.20mm, and the molding effect of the printed product was recorded in the LED light box, and the side length and the length of the printed product were measured with a vernier caliper. High size, compared with the ideal size of the target model, the printing accuracy is evaluated using the ratio of the length of the printed object to the length of the model. All printed products were placed in a room temperature environment of 25°C for 60 minutes to measure the height and calculate the printing stability index of the product.

[0040]

[0041]

[0042] In the formula: L s is the side length of the sample (mm); L m is the side length of the model (mm); H 0min The height of the sample at 0min (mm); H 60min It is the height (mm) of the sample at 60 min...

experiment example 2

[0049] The mensuration of experimental example 2 composition rheological properties

[0050] Measure the static apparent viscosity rheological curve, dynamic rheological curve, apparent viscosity (η) and rheological unit linking strength (A of the composition of embodiment 1~9 and comparative example 1 F ).

[0051] Among them, the determination of the static apparent viscosity rheological curve: HAAKE MARSⅢ modular advanced rheometer (Thermo Fisher Scientific, USA) is used for measurement, the rotor model is P35Ti L, the temperature is set at 25 ° C, the diameter of the plate is 20 mm, and the gap is 1 mm , the shear rate range is 0.1~100s -1 , to determine the variation law of apparent viscosity with shear rate, the results can be found in figure 2 , record the numerical value of apparent viscosity (η) simultaneously, the results are referring to Table 3.

[0052] Measurement of dynamic rheological curve: HAAKE MARSⅢ modular advanced rheometer (ThermoFisher Scientific, U...

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Abstract

The invention belongs to the technical field of novel food processing, and particularly relates to a 3D printing minced shrimp-fat composition and a preparation method thereof. The composition comprises minced shrimp and fat accounting for 2-6% of the minced shrimp in mass, the apparent viscosity eta of the composition is 2000-4500 Pa.S, continuity of the minced shrimp 3D printing process is guaranteed, and a 3D printing product has high accuracy; meanwhile, the rheological unit link strength AF of the minced shrimp is controlled to be 2500-4500 Pa.S1/z, it can be guaranteed that the 3D printing product has good mechanical performance, and the 3D printing product has high stability. By means of the 3D printing minced shrimp product, the printing accuracy reaches 90% or above, and the printing stability reaches 91% or above; and the preparation method is simple, easy to control and suitable for large-scale industrial production, 3D printing products in various shapes are prepared, and high economic benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of novel food processing. More specifically, it relates to a 3D printed shrimp mince-fat composition and a preparation method thereof. Background technique [0002] Three-dimensional rapid prototyping printing, referred to as 3D printing, refers to the technology of using computer software to design a 3D model and adding materials layer by layer through a 3D printer to manufacture a three-dimensional product. It is different from the subtractive manufacturing of traditional manufacturing, and has the characteristics of fast, convenient, flexible, high-precision, high-quality, and low-cost. The advantage of 3D printing technology is that it can directly generate objects of any shape from computer graphics data without machining or molds, and can produce shapes that cannot be produced by traditional food production techniques. With a good design concept and design process, the food development and processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L33/12
CPCA23L17/70A23L17/40A23L33/12A23V2002/00A23V2250/186
Inventor 孙钦秀刘阳潘燕墨刘书成魏帅夏秋瑜吉宏武郑欧阳
Owner GUANGDONG OCEAN UNIVERSITY
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