3D printing material of cryopreserved bone paste containing glycosylated whey protein

Abstract

The invention discloses a preparation method of a 3D printing material of cryopreserved bone paste containing glycosylated whey protein, the bone paste is used for innovating a 3D printing food material, and a food material which can still be used for 3D printing after being cryopreserved is developed and comprises the following raw materials: whey protein, polysaccharide, sodium chloride, bone paste and tripolyphosphate; after whey protein is modified by polysaccharide, the modified whey protein is added into the 3D printing material, waste nutrient-rich bone paste is reused, and sodium chloride and tripolyphosphate are added to synergistically stabilize the quality of the 3D printing material in a freezing storage process. The preparation method comprises the following steps: preparing whey protein isolate and water into a solution, adding polysaccharide, uniformly mixing, performing ultrasonic treatment for a certain time to complete Maillard reaction glycosylation, performing ultrasonic treatment on bone paste, adding sodium chloride, tripolyphosphate and a glycosylated whey protein isolate solution, chopping, freezing in a mold, unfreezing when in use, and heating to form gel, and printing can be successful.

Description

technical field [0001] The invention belongs to the field of food processing technology 3D printing materials, in particular, the invention relates to a preparation method of glycosylated whey protein-freezeable bone paste 3D printing material food. Background technique [0002] 3D printing is computer-aided design (CAD) software that instructs a digital fabrication machine to shape a 3D object by successively adding layers of material. 3D food printing has several huge advantages, such as access to personalized nutrition, customized shapes and sizes and even tastes, as well as simplifying the supply chain and broadening the available food ingredients. Glycosylation modification is a commonly used modification method in food processing and preservation. Studies have shown that protein and polysaccharide derivatives prepared by glycosylation have good emulsification, foam and stability. The research on protein glycosylation modification began in the 1950s. For proteins, gra...

AI Technical Summary

Problems solved by technology

[0004] The existing patented 3D food printing materials are concentrated in minced meat (such as: a kind of nano-meat powder suitable for food printing materials, publication number CN106616388A), starch (such as: the preparation method of printing materials based on potato starch, publication number CN106666800A), fruits and vegetables (such as: a fruit and vegetable puree capsule extrusion type 3D printing material and fruit and vegetable puree food preparation method, publication number CN110934254A) and glycolipids (such as: a preparation method for a new type of chocolate for 3D printing, publication number CN105767408A), etc., the invention and research of using bone mud as a raw material for 3D printing have not yet been involved, and the materials used for 3D food printing in current research and patents are ready-to-use and ready-to-use, and the storage time is very short, and thawed after freezing It is no longer printable, and there are no patents on 3D food printing materials that can be frozen and used