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Food leavening agent based on 3D printing as well as preparation method and application of food leavening agent

A 3D printing and food fermentation technology, applied in the field of bioengineering, can solve the problems of low efficiency, non-standard safety, and poor versatility, and achieve the effects of increased mechanical strength, simple preparation process, and long use time

Active Publication Date: 2021-06-11
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since microorganisms will produce various metabolites during the reproduction process, which will affect the structural stability of the hydrogel, there are very few types of ink materials that meet the conditions, and the versatility is not strong.
In addition, the use efficiency of existing food starters is not high, and some of them are not standardized and have poor safety. The development of high-performance food starters is an important part of the fermentation field.

Method used

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  • Food leavening agent based on 3D printing as well as preparation method and application of food leavening agent
  • Food leavening agent based on 3D printing as well as preparation method and application of food leavening agent
  • Food leavening agent based on 3D printing as well as preparation method and application of food leavening agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Weigh polyether (60g, 12600g / mol) in N 2 It was dissolved in 550 mL of dichloromethane under protection, and the mixture was stirred at 30° C., and after complete dissolution, 0.6 mL of dibutyltin dilaurate was added. 3.5 mL of isocyanoethyl methacrylate was diluted in 50 mL of dichloromethane and added dropwise to the reaction mixture. make the reaction at N 2 , stirring at 30 °C for 2 days, then quenched by adding 60 mL of methanol. After the mixture was concentrated by rotary evaporation, it was added to 2000 mL of diethyl ether for precipitation. The precipitated mixture was finally washed twice in diethyl ether, and then dried under vacuum to obtain a modified polyether.

[0043] Weigh 3 g of the modified polyether and dissolve it in 7 mL of sterile pure water, cool the resulting mixture at 4 °C and periodically vortex mix it, after it is completely dissolved, mix the mixture with 2-hydroxy-2-methyl- 1-phenylacetone (0.1% by volume with sterile pure water) and ...

Embodiment 2

[0048] Weigh polyether (60g, 12600g / mol) in N 2 It was dissolved in 550 mL of dichloromethane under protection, and the mixture was stirred at 30° C., and after complete dissolution, 0.6 mL of dibutyltin dilaurate was added. 3.5 mL of isocyanoethyl methacrylate was diluted in 50 mL of dichloromethane and added dropwise to the reaction mixture. make the reaction at N 2 , stirring at 30 °C for 2 days, then quenched by adding 60 mL of methanol. After the mixture was concentrated by rotary evaporation, it was added to 2000 mL of diethyl ether for precipitation. The precipitated mixture was finally washed twice in diethyl ether, and then dried under vacuum to obtain a modified polyether.

[0049] Weigh 3 g of the modified polyether and dissolve it in 7 mL of sterile pure water, cool the resulting mixture at 4 °C and periodically vortex mix it, after it is completely dissolved, mix the mixture with 2-hydroxy-2-methyl- 1-phenylacetone (0.1% by volume to sterile pure water) and 0....

Embodiment 3

[0053] Weigh polyether (60g, 12600g / mol) in N 2 It was dissolved in 550 mL of dichloromethane under protection, and the mixture was stirred at 30° C., and after complete dissolution, 0.6 mL of dibutyltin dilaurate was added. 3.5 mL of isocyanoethyl methacrylate was diluted in 50 mL of dichloromethane and added dropwise to the reaction mixture. make the reaction at N 2 , stirring at 30 °C for 2 days, then quenched by adding 60 mL of methanol. After the mixture was concentrated by rotary evaporation, it was added to 2000 mL of diethyl ether for precipitation. The precipitated mixture was finally washed twice in diethyl ether, and then dried under vacuum to obtain a modified polyether.

[0054] Weigh 3 g of the modified polyether and dissolve it in 7 mL of sterile pure water, cool the resulting mixture at 4 °C and periodically vortex mix it, after it is completely dissolved, mix the mixture with 2-hydroxy-2-methyl- 1-Phenylacetone (0.1% by volume of sterile pure water) was mi...

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Abstract

The invention discloses a food leavening agent based on 3D printing and a preparation method and application thereof. The food leavening agent is formed by conducting 3D printing through bio-ink, and the bio-ink is formed by conducting methacrylic acid esterification on polyether and then embedding microbial fermentation liquor or zymophyte powder. The modified polyether can be subjected to photocuring to form a dual-network cross-linked structure. The prepared food leavening agent can be automatically combined into different microorganism combinations based on high-strength 3D printing bio-ink according to needs, the defects that an existing direct vat set leavening agent cannot be repeatedly used, is high in cost and the like can be overcome, and the food leavening agent is a low-cost and efficient food leavening agent which can be continuously inoculated and repeatedly used and can be stored in a freeze-drying mode; and the food leavening agent can be used as a supplement of a traditional leavening agent and is widely used for fermentation of various foods, so that the food leavening agent has a great application prospect.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a preparation method and application of a biological ink for 3D printing and a food starter based on 3D printing. Background technique [0002] A starter culture is a culture of bacteria and other microorganisms used in the production of fermented products such as yogurt. When the starter is inoculated into the raw material, microorganisms can multiply rapidly under certain conditions, and its metabolites make the original product have certain characteristics such as acidity and flavor, prolong the storage time of the product, and improve the nutritional value of the product at the same time. [0003] However, the production and utilization of leavening agents have certain limitations at present. The production of traditional subculture starters is complex and requires large-scale cultivation of microorganisms for fermentation, so it is easy to contaminate. I...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L2/38A23L33/00A23F3/16A23C9/123C12N11/089C08J3/075C08J3/28C08L71/00B33Y70/10
CPCA23L29/065A23L2/382A23L33/00A23F3/166A23C9/123C12N11/089C08J3/075C08J3/28B33Y70/10A23V2002/00C08J2371/00A23V2200/236A23V2250/76A23V2200/30
Inventor 董明盛刘毅飞夏秀东陈晓红尹鑫涛
Owner NANJING AGRICULTURAL UNIVERSITY
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