Preparation and 3D printing application of vegetable protein-based W/O/W fat

A vegetable protein, 3D printing technology, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat components, etc., can solve the problems of restricting the development of food 3D printing, difficult printing, poor printing performance, etc., to achieve Good plasticity, reduced fat content, simple and fast preparation conditions

Pending Publication Date: 2022-03-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the development of 3D printing materials in recent years, more and more soft materials have been applied to 3D printing technology, and food 3D printing has also achieved unprecedented development. The printing

Method used

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  • Preparation and 3D printing application of vegetable protein-based W/O/W fat
  • Preparation and 3D printing application of vegetable protein-based W/O/W fat
  • Preparation and 3D printing application of vegetable protein-based W/O/W fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] A method for preparing double-emulsified W / O / W fats that can be used for 3D printing based on nanoscale pea protein, comprising the steps of:

[0094] (1) Using phosphate buffer as a solvent, prepare a pea protein isolate solution with a mass concentration of 10%, stir it at 300rpm for 2 hours, adjust the pH value to 6.7 and place it in a refrigerator at 4°C for 12 hours to obtain a pea protein isolate solution ;

[0095] (2) The hydrated pea protein isolate solution obtained in step (1) is subjected to high-speed shearing (10000rpm treatment for 2 minutes) and high-pressure homogenization (100Mpa treatment for 3 minutes) to obtain a nanoscale pea protein isolate dispersion;

[0096] (3) heating the nanoscale protein isolate dispersion in step (2) in a water bath at 80°C for 20 minutes, then cooling to 40°C to obtain a modified pea protein isolate dispersion;

[0097] (4) Add 15U / g transglutaminase TGase to the pea protein isolate dispersion in step (3), adjust the pH ...

Embodiment 2

[0114] The double emulsified W / O / W fat of embodiment 1 is used for 3D printing, comprises the steps:

[0115] (1) Fill the double emulsion W / O / W system with an oil phase ratio of 56% obtained in Example 1 into a 3D printing needle with a capacity of 100mL to ensure that the system in the needle is uniform and not dispersed;

[0116] (2) Adjust the temperature in the printing chamber to 25°C, and select a 3D printing nozzle with a diameter of 0.4mm for filling, and set the program to adjust the X, Y, and Z axes of the 3D printer to zero;

[0117] (3) Use the 3ds Max digital model software to design the printing model, generate corresponding layers of three-dimensional slices through the cura slicing software, and obtain the slicing model, and use the programming G code to calculate the path of each slice and finally input it to the printing device;

[0118] (4) Set various parameters in the 3D printing process, as follows: the thickness of the printing layer is 0.2mm, the thick...

Embodiment 3

[0126] A method for preparing 3D printing chocolate based on pea protein double emulsification W / O / W fat-like substitute cocoa butter prepared in embodiment 1, comprising the steps:

[0127] (1) 17.5 g of the W / O / W fat emulsion obtained in Example 1 and 17.5 g of solid cocoa butter were fully stirred and dissolved in a water bath at 70° C. to obtain a 50% emulsion gel-substituted cocoa butter solution for subsequent use;

[0128] (2) The solution obtained in step (1) is mixed with 44.5g powdered sugar, 20g defatted cocoa powder and 0.5g soybean lecithin, all ingredients are placed in a ball mill and mixed, and continuously refined at 600prm for 3h to obtain low-fat Aqueous chocolate mass;

[0129] (3) Fill the system obtained in step (2) into a 3D printing needle tube with a capacity of 100mL to ensure that the system in the needle tube is uniform and not dispersed;

[0130] (4) Adjust the temperature in the printing chamber to 30°C, and select a 3D printing nozzle with a dia...

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Abstract

The invention discloses plant protein-based W/O/W fat preparation and 3D printing application, and belongs to the technical field of low-fat fat green manufacturing and fat 3D printing. The edible liquid vegetable oil is structured by utilizing the synergistic effect of the plant-based protein and/or the plant-based protein-polysaccharide nanoscale dispersion liquid, the W/O/W fat system is obtained by adopting double emulsification, and the preparation method is simple, rapid, green, low-carbon and suitable for industrial production. The green safety of the product is ensured, meanwhile, a more stable structured vegetable oil fat system is obtained at a lower oil phase proportion, the construction of a low-fat low-saturated fatty acid product is promoted, and the practical application of the structured fat substitute in the food field is expanded.

Description

technical field [0001] The invention relates to a plant protein-based W / O / W fat preparation and 3D printing application, and belongs to the technical field of low-fat fat green manufacturing and fat 3D printing. Background technique [0002] The use of macromolecular substances such as plant proteins and polysaccharides to structure liquid vegetable oils has become a hot topic in recent years, including the use of pickering mechanisms to construct stable emulsion systems. This type of emulsion is different from traditional systems and has stronger interface adsorption. After adsorption, it can be regarded as a non-desorbable state, effectively ensuring the long-term stability of the emulsion. Using this method, the structure of vegetable oil can be realized, and it can be further used as a substitute for traditional solid fat. [0003] 3D printing technology, also known as Additive Manufacturing (AM), integrates computer-aided design, material processing and molding technol...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04B33Y70/10
CPCA23D7/0053A23D7/04B33Y70/10Y02P10/25
Inventor 孟宗李劭阳
Owner JIANGNAN UNIV
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