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Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof

A technology of soybean protein gel and Flammulina velutipes polysaccharide, applied in biochemical equipment and methods, fixed on/in organic carriers, food science and other directions, can solve problems such as uneasy acceptance by consumers, complicated operation process, etc. Effects of insufficient protein intake, uniform texture, and high protein content

Active Publication Date: 2022-04-29
NANJING UNIV OF FINANCE & ECONOMICS +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the operation process is complicated, and the use of hydrocolloids to adjust physical properties is not easily accepted by consumers

Method used

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  • Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof
  • Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof
  • Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The preparation of Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, the specific steps are as follows:

[0050] Step (1), pretreatment: prepare concentration 0.167% Flammulina velutipes polysaccharide aqueous solution, add soybean protein in Flammulina velutipes polysaccharide aqueous solution, fully stir 30min with rotating speed 300rpm to evenly make the total mass volume concentration of soybean protein and Flammulina velutipes polysaccharide (g / ml, The same below) is 16.67%. At this time, the quality of Flammulina velutipes polysaccharides accounts for 1% of the total mass of soybean protein and Flammulina velutipes polysaccharides. Soybean protein and Flammulina velutipes polysaccharide aqueous solution are mixed until uniform to obtain polysaccharide-protein cold gel;

[0051] Step (2), heating: heat the protein-polysaccharide cold gel in a 90°C water bath for 30 minutes to obtain a polysaccharide-protein thermal mixture;

[0052] ...

Embodiment 2

[0054] The preparation of Flammulina velutipes polysaccharide-composite gel suitable for 3D printing, the specific steps are as follows:

[0055] Step (1), pretreatment: prepare the aqueous solution of Flammulina velutipes polysaccharide of concentration 0.417%, add soybean protein in Flammulina velutipes polysaccharide aqueous solution, fully stir 30min with rotating speed 300rpm to evenly make the total mass volume concentration of soybean protein and Flammulina velutipes polysaccharide be 16.67%, this When the quality of Flammulina velutipes polysaccharide accounts for 2.5% of the total mass of soybean protein and Flammulina velutipes polysaccharide, soybean protein and Flammulina velutipes polysaccharide aqueous solution are mixed to a uniform polysaccharide-protein cold gel;

[0056] Step (2), heating: heat the protein-polysaccharide cold gel in a 90°C water bath for 30 minutes to obtain a polysaccharide-protein thermal mixture;

[0057] Step (3), cooling: the polysacchar...

Embodiment 3

[0059] The preparation of Flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, the specific steps are as follows:

[0060] Step (1), pretreatment: preparation concentration 0.835% Flammulina velutipes polysaccharide aqueous solution, in Flammulina velutipes polysaccharide aqueous solution, add soybean protein, fully stir 30min with rotating speed 300rpm to evenly make the total mass volume concentration of soybean protein and Flammulina velutipes polysaccharide be 16.67%, this When the quality of Flammulina velutipes polysaccharide accounts for 5% of the total mass of soybean protein and Flammulina velutipes polysaccharide, soybean protein and Flammulina velutipes polysaccharide aqueous solution are mixed to a uniform polysaccharide-protein cold gel;

[0061] Step (2), heating: heat the protein-polysaccharide cold gel in a 90°C water bath for 30 minutes to obtain a polysaccharide-protein thermal mixture;

[0062] Step (3), cooling: the polysacchari...

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Abstract

The invention belongs to the field of food, and discloses flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which is prepared by the following steps: taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving the flammulina velutipes polysaccharide in water to prepare a flammulina velutipes polysaccharide aqueous solution, uniformly mixing the soybean protein with the flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein condensation gel, and performing vacuum drying on the polysaccharide-protein condensation gel to obtain the flammulina velutipes polysaccharide-soybean protein gel. And heating the polysaccharide-protein condensate gel, and cooling to room temperature to obtain the polysaccharide-protein gel. The mass of the flammulina velutipes polysaccharide accounts for 1-10% of the total mass of the soybean protein and the flammulina velutipes The invention further discloses a preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing. The flammulina velutipes polysaccharide-soybean protein gel is suitable for being prepared into 3D printing products, the printing products are uniform in texture, the printing accuracy reaches 98% or above, the printing stability reaches 99.7% or above, and the purposes of high-protein food processing, food structure customization and food nutrition functionalization are achieved.

Description

technical field [0001] The invention belongs to the field of food, in particular to the technical field of novel food processing, and relates to a enoki mushroom polysaccharide-soybean protein gel suitable for 3D printing and a preparation method thereof. Background technique [0002] 3D printing technology is a kind of additive manufacturing technology, which has the advantages of high precision, high reproducibility, and customization. 3D printing can construct foods with different shapes, sizes, and filling rates through models to enrich the taste, improve palatability, and enhance the fun of food. Through the adjustment of materials, foods with different nutrition and tastes can be precisely customized to meet the needs of different groups of people. However, the current restrictions on the application of 3D printing technology to food are mainly due to the limited food materials that can realize 3D printing, which needs to be expanded urgently. [0003] Soy protein is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/075C08L89/00C08L5/00C08B37/00B33Y70/00A23L29/00A23L33/125C12N5/00C12N11/04C12N11/10
CPCC08J3/075C08B37/0003B33Y70/00A23L33/125A23L29/045C12N5/0068C12N11/10C12N11/04C08J2389/00C08J2405/00A23V2002/00C12N2533/70C12N2533/50A23V2200/324A23V2200/322A23V2250/51A23V2250/5488
Inventor 胡秋辉潘泓杉方东路赵立艳马高兴陈惠郑惠华
Owner NANJING UNIV OF FINANCE & ECONOMICS
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