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Low-GI soft material suitable for 3D printing, preparation method of low-GI soft material, low-GI biscuit and preparation method of low-GI biscuit

A 3D printing and soft material technology, which is applied in the field of biscuit preparation, low GI soft material and soft material preparation, can solve the problems of uneven printing, poor material support forming performance, poor forming stability of printing raw materials, etc., to meet the needs of special groups of people Needs, flexible design, improved functionality and the effect of product added value

Pending Publication Date: 2021-05-18
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitations of 3D printing food raw materials, there are not many 3D printing materials that can be applied to food, and the material support and forming performance are poor. Some food materials will be printed unevenly, and it is difficult to maintain the weight of layer by layer. The main reason for the development in the food field, so solving the problem of mechanical properties of 3D printing food raw materials will bring high economic and social benefits
[0004] Invention patent (application publication number: CN111213693A, application publication date: 2020.06.02) reports a 3D printing technology-based nutritional biscuit soft material formula and its production method. It has good properties, but the food made from the slurry has a high glycemic index, which is not conducive to the consumption of special groups of people; the invention patent (application publication number: CN105941550A, application publication date: 2016.09.21) reports a 3D printed food suitable for hyperlipidemia Biscuits eaten by people and their preparation method. The biscuits prepared by the invention can effectively control the blood sugar of patients with hyperlipidemia, but the molding stability of its printing materials is poor and it is easy to collapse

Method used

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  • Low-GI soft material suitable for 3D printing, preparation method of low-GI soft material, low-GI biscuit and preparation method of low-GI biscuit
  • Low-GI soft material suitable for 3D printing, preparation method of low-GI soft material, low-GI biscuit and preparation method of low-GI biscuit
  • Low-GI soft material suitable for 3D printing, preparation method of low-GI soft material, low-GI biscuit and preparation method of low-GI biscuit

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Experimental program
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Effect test

preparation example Construction

[0029] A method for preparing a low GI soft material, comprising the steps of:

[0030] Preparation of protein composite powder: firstly, the raw protein is modified by the microwave-assisted method to obtain the modified protein; the modification of the protein by the microwave-assisted method is as follows: dissolve the protein in PBS buffer solution with a pH of 7.0, stir Uniform, placed in a microwave oven, where the microwave parameters are: microwave power 300W-700W, microwave time 2min-10min, solid-liquid ratio 1:5-11.

[0031] Then, the obtained modified protein is mixed with low-gluten flour and cypress husk powder in proportion, mixed evenly, and dried to obtain protein composite powder.

[0032] In terms of weight percentage, the ratio of modified protein to low-gluten flour and foreign-made car shell powder is: 45%-55% of modified protein, 5%-10% of foreign-made car shell powder, and 5% of low-gluten carton powder -10%. In this embodiment, modified protein, low-g...

Embodiment 1

[0042] Accurately weigh 20g of protein and dissolve it in PBS buffer solution with a pH of 7.0, stir evenly, and place it in a microwave oven. protein;

[0043] Proportionately mix the low-gluten flour, the former carcass shell powder and the modified protein to obtain the protein composite powder; in terms of weight percentage, 55% of the modified protein, 10% of the former carton shell powder, and 10% of the low-gluten flour ;

[0044] Protein compound powder is mixed with chia seeds, edible salt, skimmed milk powder, coagulant, and stabilizer in proportion, in which chia seeds are 10%, edible salt is 1%, skim milk powder is 0.5%, and coagulant is 0.02% %, stabilizer 3%; coconut oil and sweetener are mixed in proportion to obtain a mixed composite powder;

[0045] According to the percentage by weight, 10% of sweetener, 5% of coconut oil, 30% of water are added, after mixing, a homogenizer is used to make a stable solution, and the mixed composite powder is evenly stirred ...

Embodiment 2

[0047] Accurately weigh 25g of protein and dissolve it in PBS buffer solution with a pH of 7.0, stir evenly, and place it in a microwave oven. protein;

[0048] Mix the low-gluten flour, the husk powder and the modified protein in proportion, wherein 50% of the modified protein, 8% of the husk powder and 8% of the low-gluten flour are mixed evenly to obtain a protein composite powder;

[0049] Mix the obtained protein composite powder with chia seeds, edible salt, skim milk powder, coagulant and stabilizer in proportion, wherein 15% of chia seeds, 1.5% of edible salt, 1.0% of skim milk powder, 0.02% of coagulant, 3% stabilizer to obtain a mixed composite powder.

[0050] Mix coconut oil and sweetener in proportion, including 15% sweetener, 10% coconut oil, and 40% water. After mixing, use a homogenizer to make a stable solution, and stir it with the mixed compound powder to form a suitable 3D solution. The printed food soft material, that is, low GI soft material, is injecte...

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Abstract

The invention discloses a low-GI soft material suitable for 3D printing. Slurry of the low-GI soft material comprises the following raw materials in percentage by weight: 45%-55% of modified proteins, 5%-10% of semen plantaginis shell powder, 5%-10% of low-gluten flour, 10%-20% of chia seeds, 1%-2% of edible salt, 0.5%-2% of skimmed milk powder, 0.02%-0.05% of a coagulator, 3%-10% of a stabilizer, 10%-25% of a sweetening agent and 5%-20% of coconut oil. According to the low-GI soft material suitable for 3D printing, a preparation method of the low-GI soft material, a low-GI biscuit and a preparation method of the low-GI biscuit, 3D printing raw materials prepared through the technology are applied to making of the low-GI biscuit, the functionality and the product added value of the biscuit product can be improved, the requirements of special crowds can be met to the maximum extent, design is flexible, personalized customization can be achieved, besides, batch customized production is achieved, rapid manufacturing becomes economical, and the requirements of modern science and technology development and high-quality life of people are met.

Description

technical field [0001] The disclosure of the present invention relates to the technical field of 3D printing food processing, in particular to a low GI soft material suitable for 3D printing, a method for preparing the soft material, and a method for preparing biscuits. Background technique [0002] With the improvement of people's living standards, people's dining table diet structure has also improved. High-energy, intensively processed foods occupy people's dining tables. Long-term high-fat and high-sugar diets have caused the rate of diabetes and obesity in my country to increase year by year, and there is no cure yet. method, but this situation can be effectively improved by adjusting the diet. Biscuits made of traditional flour contain a lot of sugar, which rises quickly and fluctuates greatly, which is not conducive to people's health. [0003] As an emerging technology, 3D printing technology has been successfully applied in the food field. Through the principle of l...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/16A21D2/18A21D2/26A21D2/34A21D2/36
CPCA21D13/80A21D2/266A21D2/265A21D2/181A21D2/36A21D2/34A21D2/16
Inventor 肖志刚李响罗志刚张雪萍杨庆余王娜张一凡朱旻鹏王含
Owner SHENYANG NORMAL UNIV
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