3D printing plant-based protein double gel with intelligent responsiveness and preparation method of 3D printing plant-based protein double gel

Abstract

The invention provides 3D printing plant-based protein double gel with intelligent responsiveness and a preparation method thereof.The protein double gel comprises a water-soluble gel composition and an oil-soluble gel composition, the water-soluble gel composition comprises plant protein, water, water-soluble nutrients and a water-soluble indicator, and the oil-soluble gel composition comprises an oil-soluble nutrient and an oil-soluble indicator; the oil-soluble gel composition includes an oil gel, a vegetable oil, a fat-soluble nutrient, and a fat-soluble indicator. According to the 3D printing plant-based protein double-gel with the intelligent responsiveness, a stable protein double-gel system is constructed through the interaction between the oil gel and the hydrogel, good mechanical stability is achieved, various nutrient elements are enriched in the same product, the nutritional value of the product is increased, and the 3D printing plant-based protein double-gel with the intelligent responsiveness has a good application prospect. The protein double gel also has good 3D printing adaptability and sensitive external environment stimulation responsiveness, changes of nutrients of the product in different processing and preservation processes are fed back by using sensory characteristics of the product, and visual monitoring of the nutritional value of the product is realized.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and in particular relates to a 3D printed plant-based protein double gel with intelligent responsiveness and a preparation method thereof. Background Art

[0002] Food 3D printing technology is a top-down material stacking processing method. Compared with traditional processing methods, this technology can break through traditional methods to produce complex structured foods with high precision and achieve personalized shapes. In addition, food 3D printing technology also has the advantages of realizing the digitization and precision of nutrition, improving the texture of food, simplifying the supply chain, and expanding the availability of food materials. Intelligent responsiveness refers to the fact that objects made using 3D printing technology will undergo preset changes in shape, color, texture, and nutrition of products over time under the influence of environmental factors (such as temperature, light, or humidity) under specific stimuli. As the research deepens, researchers have found that the color change of 3D printed products during external stimulation is one of the most important indicators of changes in food ingredients, which can help describe the quality changes of products during post-processing to customize customer expectations of products. Therefore, safe and sensitive biosensors can be made through the characteristics of responsive color change for monitoring food quality and detecting active substances.

[0003] From the perspective of food materials science, the nutritional diversity of 3D printed products is determined by food inks and the various nutrients loaded. In daily diets, nutrients that can be absorbed and utilized by the human body are usually divided into two categories: water-soluble and oil-soluble. With the development of nutrition and biology, the functionality and biological activity of water-soluble active substances and fat-soluble active substances are gradually recognized. A single ink cannot load multi-phase nutritional components, so it is necessary to explore a suitable carrier in 3D printing materials. Bigel is a new type of extremely stable two-phase (water phase and oil phase) gel system. Its hydrogel can be composed of bean protein with nutritional value to achieve efficient loading of water-soluble indicator factors and functional substances; its oil gel can be composed of vegetable oils and solid fats such as natural wax or margarine, which can not only provide good mechanical properties to the system, but also improve the loading efficiency of fat-soluble indicator factors and active substances.

[0004] Therefore, the preparation of a 3D printed protein double gel with intelligent responsiveness is expected to achieve real-time tracking of functional factors of 3D products during subsequent processing or preservation, and online non-destructive monitoring of the nutritional value of the products. Summary of the invention

[0005] In view of this, the present invention aims to propose a 3D printed plant-based protein double gel with intelligent responsiveness and a preparation method thereof, which has rich nutrients and realizes the visualization of changes in nutrients, so as to more intuitively monitor its nutritional value.

[0006] To achieve the above object, the technical solution of the present invention is achieved as follows: In a first aspect, the present invention provides a 3D printed plant-based protein double gel with intelligent responsiveness, wherein the protein double gel comprises a hydrosol gel composition and an oily gel composition, wherein the hydrosol gel composition comprises plant protein, water, water-soluble nutrients and a water-soluble indicator, and the oily gel composition comprises an oil gel, vegetable oil, fat-soluble nutrients and a fat-soluble indicator.

[0007] Furthermore, the plant protein is selected from one of soy protein, chickpea protein, corn protein, distiller's grains protein, walnut protein, and alfalfa protein; preferably, the mass ratio of the plant protein to water is 1-20:80-99.

[0008] Furthermore, the water-soluble nutrients include at least one of vitamins, phenolic substances, and phytosterols; preferably, the vitamins include but are not limited to vitamin B and vitamin C; the phenolic substances include but are not limited to GABA and epicatechin; the phytosterols include but are not limited to ergosterol.

[0009] Preferably, the content of water-soluble nutrients in the hydrogel composition is 0.1%-5%, for example, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%; Preferably, the water-soluble indicator includes at least one of betacyanin, astaxanthin, and anthocyanin, and the water-soluble indicator can change color as the content of the water-soluble nutrient changes; Preferably, the content of the water-soluble indicator in the hydrogel composition is 0.1%-1%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%.

[0010] Furthermore, the fat-soluble nutrients include β- At least one of carotene, proanthocyanidins, resveratrol, lycopene, vitamin D, and vitamin E; Preferably, the content of fat-soluble nutrients in the oil-sol-gel composition is 0.1%-5%, for example, it can be 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%; Preferably, the fat-soluble indicator includes at least one of curcumin, cochineal and shikonin, and the fat-soluble indicator can change color as the content of the fat-soluble nutrients changes; Preferably, the content of the fat-soluble indicator in the oil sol-gel composition is 0.1%-1%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%.

[0011] Preferably, the vegetable oil includes at least one of corn oil, rapeseed oil, peanut oil, olive oil and sesame oil; Preferably, the oil gel comprises at least one of beeswax, carnauba wax, candelilla wax, rice bran wax and butter; Preferably, the mass ratio of the oil gel to the vegetable oil is 5:20:80-95, for example, 5:95, 10:90, 15:85, or 20:80.

[0012] Furthermore, the mass ratio of the oil sol-gel composition to the water sol-gel composition is 2-3:7-8, for example, 2:8 or 3:7.

[0013] In a second aspect, the present invention provides a method for preparing a 3D printed plant-based protein double gel with intelligent responsiveness as described in the first aspect, the preparation method comprising the following steps: a. Mixing and dissolving the plant protein with water to obtain a hydrogel solution; b. mixing and dissolving the water-soluble nutrients, the water-soluble indicator and the hydrogel solution obtained in step a to obtain a hydrogel composition; c. mixing and dissolving the oleogel with the vegetable oil to obtain an oleogel solution; d. mixing and dissolving the fat-soluble nutrients, the fat-soluble indicator and the oil gel solution obtained in step c to obtain an oil sol-gel composition; e. mixing the water-soluble gel composition obtained in step b and the oil-soluble gel composition obtained in step d evenly, and refrigerating to obtain a dual-gel ink; f. Perform 3D printing on the dual-gel ink obtained in step e to obtain the 3D printed plant-based protein dual-gel with intelligent responsiveness.

[0014] Furthermore, no emulsifier is added in step a.

[0015] Further, the stirring speed of the mixing in step a and step b is 200 to 1500 r / min, for example, it can be 200 r / min, 300 r / min, 400 r / min, 500 r / min, 600 r / min, 700 r / min, 800 r / min, 900 r / min, 1000 r / min, 1100 r / min, 1200 r / min, 1300 r / min, 1400 r / min, 150 0r / min, the stirring time is 30~120min, for example, it can be 30min, 40min, 50min, 60min, 70min, 80min, 90min, 100min, 110min, 120min, and the stirring temperature is 25℃~55℃, for example, it can be 25℃, 30℃, 35℃, 40℃, 45℃, 50℃, 55℃; the stirring speed, stirring time and stirring temperature in step a and step b are the same or different.

[0016] Further, the stirring speed of the mixing in step c, step d and step e is 800-3000 r / min, for example, 800 r / min, 900 r / min, 1000 r / min, 1100 r / min, 1200 r / min, 1300 r / min, 1400 r / min, 1500 r / min, 1600 r / min, 1700 r / min, 1800 r / min, 1900 r / min, 2000 r / min, 2100 r / min, 2200 r / min, 2300 r / min, 2400 r / min The stirring speed, stirring time and half-temperature in step c, step d and step e are the same or different. Preferably, the refrigeration temperature in step e is 0-4°C.

[0017] Furthermore, in step f, the 3D printing temperature is 25-55°C, for example, it can be 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, and the nozzle diameter is 0.2-2mm, for example, it can be 0.2mm, 0.5mm, 0.8mm, 1mm, 1.2mm, 1.5mm, 1.8mm, 2mm.

[0018] In a third aspect, the present invention provides a product, comprising the 3D printed plant-based protein double gel with intelligent responsiveness described in the first aspect or the 3D printed plant-based protein double gel with intelligent responsiveness prepared by the preparation method described in the second aspect.

[0019] Furthermore, the product is food, health care product or medicine.

[0020] In a fourth aspect, the present invention provides the application of the 3D printed plant-based protein double gel with intelligent responsiveness as described in the first aspect or the 3D printed plant-based protein double gel with intelligent responsiveness prepared by the preparation method described in the second aspect in the field of food, health products or medicine.

[0021] Compared with the prior art, the 3D printed plant-based protein double gel with intelligent responsiveness and the preparation method thereof of the present invention have the following advantages: (1) The 3D printed plant-based protein double gel with intelligent responsiveness described in the present invention constructs a stable protein double gel system through the interaction between the oil gel and the hydrogel, has good mechanical stability, and can achieve the synergistic encapsulation of active substances such as water-soluble nutrients and water-soluble indicators, fat-soluble nutrients and fat-soluble indicators in the same system, thereby enriching multiple nutrients in the same product, achieving the nutritional diversity of the product, improving the nutritional value of the product, and meeting the dietary customization needs of special groups of people.

[0022] (2) The 3D printed plant-based protein dual gel with intelligent responsiveness described in the present invention has good 3D printing adaptability and sensitive responsiveness to external environmental stimuli. It uses the sensory characteristics of the product to feedback the changes in nutrients in the product during different processing and preservation processes, thereby realizing visual monitoring of the nutritional value of the product.

[0023] (3) The 3D printed plant-based protein dual gel with intelligent responsiveness described in the present invention improves the hardness and elasticity of the gel by adjusting the dosage ratio of the hydrogel composition and the oil gel composition, so that it has better mechanical properties and is easy to produce and process.

[0024] (4) The 3D printed plant-based protein dual gel with intelligent responsiveness described in the present invention does not require the addition of an emulsifier during the preparation process, which can achieve uniform mixing of the hydrogel composition and the oil gel composition, and the gel has better texture properties. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings: Figure 1This is a schematic diagram of the color change of the protein double gel described in Example 1 of the present invention after being left to stand for 60 minutes; Figure 2 This is a schematic diagram of the color change of the protein double gel described in Example 2 of the present invention after being left to stand for 60 minutes; Figure 3 This is a schematic diagram of the color change of the protein double gel described in Example 3 of the present invention after being left to stand for 60 minutes; Figure 4 This is a schematic diagram of the color change of the protein double gel described in Comparative Example 1 of the present invention after being left to stand for 60 minutes; Figure 5 This is a schematic diagram of the color change of the protein double gel described in Comparative Example 2 of the present invention after being left to stand for 60 minutes; Figure 6 This is a schematic diagram of the color change of the protein double gel described in Comparative Example 3 of the present invention after being left to stand for 60 minutes; Figure 7 This is a schematic diagram of the color change of the protein double gel described in Comparative Example 4 of the present invention after being left to stand for 60 minutes. DETAILED DESCRIPTION

[0026] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0027] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0028] Example 1

[0029] The preparation method of the protein double gel of this embodiment is as follows: a. Add 200 g of soy protein to 1 L of water and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85° C. to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oleogel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oleogel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed plant-based protein double gel with intelligent responsiveness.

[0030] Example 2

[0031] The preparation method of the protein double gel of this embodiment is as follows: a. Add 200 g of soy protein to 1 L of water and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of rice bran wax into 1 L of rapeseed oil, and stir at 1000 r / min for 30 min under heating at 85° C. to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed plant-based protein double gel with intelligent responsiveness.

[0032] Example 3

[0033] The preparation method of the protein double gel of this embodiment is as follows: a. Add 200 g of walnut protein to 1 L of water and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of betalain and 20 g of epicatechin to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Add 20 g of curcumin and 20 g of resveratrol to the oil gel solution, and stir at 1000 r / min for 30 min under heating at 85° C. to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0034] Comparative Example 1 The preparation method of the protein gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Heating 1000 g of the hydrogel composition at 85° C. and shearing at 3000 rpm for 15 min, rapidly cooling at 0° C., and placing at 4° C. overnight to obtain a hydrogel ink; d. The hydrogel ink was 3D printed using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with a length, width and height of 10×10×10 cm. 3 , filling density 100%, preparation of 3D printed plant-based protein hydrogel with intelligent responsiveness; Comparative Example 2 The preparation method of the protein gel of this comparative example is as follows: a. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; b. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; c. 1000 g of the oil gel composition was heated at 85° C. and sheared at 3000 rpm for 15 min, quickly cooled at 0° C., and placed at 4° C. overnight to obtain an oil gel ink; d. 3D printing of the oil gel ink, using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with a length, width and height of 10×10×10 cm 3 , filling density 100%, preparation of 3D printed protein oil gel with intelligent responsiveness.

[0035] Comparative Example 3 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 40 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0036] Comparative Example 4 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. 40g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0037] Comparative Example 5 The preparation method of the protein double gel ink of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual-gel ink.

[0038] Comparative Example 6 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 600 g of the hydrogel composition and 400 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0039] Comparative Example 7 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 900 g of the hydrogel composition and 100 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0040] Comparative Example 8 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 500 g of the hydrogel composition and 500 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0041] Comparative Example 9 The preparation method of the protein double gel of this comparative example is as follows: a. Add 200 g of soy protein to 1 L of water, and stir at 1000 r / min for 30 min at 25 °C to obtain a hydrogel solution; b. Add 20 g of anthocyanidins and 20 g of GABA to the hydrogel solution, and stir at 800 r / min for 45 min under heating at 25° C. to obtain a hydrogel composition; c. Add 150 g of beeswax into 1 L of corn oil, and stir at 1000 r / min for 30 min under heating at 85°C to obtain an oil gel solution; d. Mix 20g of curcumin and 20g β- Carotene was added to the oil gel solution, and the mixture was heated at 85° C. and stirred at 1000 r / min for 30 min to obtain an oil gel composition; e. Mix 700 g of the hydrogel composition and 300 g of the oil gel composition, heat at 85° C. and shear at 3000 rpm for 15 min, add monoglyceride as an emulsifier, quickly cool at 0° C., and place at 4° C. overnight to obtain a dual gel ink; f. 3D print the dual gel ink using a nozzle size of 1.0 mm at 25°C to print a hexagonal model with dimensions of 10×10×10 cm in length, width and height. 3 , filling density 100%, preparation of 3D printed protein double gel with intelligent responsiveness.

[0042] Performance test example (1) The color difference values ​​of the gel products obtained in Examples 1-3 and Comparative Examples 1-4 were measured by adjusting the ambient temperature. The ambient temperature was adjusted to 4°C to 55°C. The redness change of the color-developing layer in the product was observed, and the time of color change was recorded to indicate the color change speed. The results are as follows: Figure 1-7 shown.

[0043] according to Figure 1-7 As the standing time of the 3D printed protein double gels prepared in Examples 1-3 increases, changes in nutrients or water loss can cause the indicator to change color, thereby achieving non-destructive visual detection of the nutritional value of the product. However, the color of the 3D printed protein gels prepared using a single gel composition in Comparative Examples 1-2 and the 3D printed protein double gels prepared without adding a water-soluble indicator or a fat-soluble indicator in Comparative Examples 3-4 did not change significantly during the standing time, and therefore the change in the nutritional value of the product could not be accurately judged.

[0044] (2) The hardness and elasticity of the gel products obtained in Examples 1-3 and Comparative Examples 1-9 were measured using a texture analyzer, wherein a P / 36R probe (36.00 mm) was selected. The results are shown in Table 1.

[0045] Table 1 Hardness and elasticity results of gel products

[0046] According to the results in Table 1, compared with Comparative Example 1-2, the 3D printed protein double gel prepared by mixing the oil gel composition and the hydrogel composition in Example 1-3 has higher hardness and elasticity, while the 3D printed protein gel prepared by using a single gel composition in Comparative Example 1-2 has low hardness and low elasticity; Compared with Comparative Examples 3-4, the 3D printed protein double gel prepared by using the water-soluble gel composition containing water-soluble nutrients and water-soluble indicators and the oil-soluble gel composition containing fat-soluble nutrients and fat-soluble indicators in Examples 1-3 has higher hardness and elasticity, while the 3D printed protein double gel prepared by not using water-soluble indicators or fat-soluble indicators in Comparative Examples 3-4 has low hardness and low elasticity; Compared with Comparative Example 5, the protein double gel after 3D printing in Example 1-3 has higher hardness and elasticity, while the double gel ink without 3D printing obtained in Comparative Example 5 has low hardness and low elasticity; Compared with Comparative Examples 6-8, in Examples 1-3, the 3D printed protein double gel prepared by controlling the ratio of the oil gel composition to the hydrogel composition to be 2-3:7-8 in Examples 1-3 has higher hardness and elasticity, while in Comparative Examples 6-8, more or less hydrogel compositions are used to prepare the 3D printed protein double gel with low hardness and low elasticity; Compared with Comparative Example 9, the 3D printed protein double gels prepared in Examples 1-3 without adding an emulsifier have higher hardness and elasticity, while the 3D printed protein double gels prepared in Comparative Example 9 with the additional addition of an emulsifier have low hardness and low elasticity.

[0047] The embodiments described above are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work shall all fall within the scope of protection of the present invention.

Claims

1. A 3D printed plant-based protein double gel with intelligent responsiveness, characterized in that: The protein double gel comprises a water-soluble gel composition and an oil-soluble gel composition, wherein the water-soluble gel composition comprises plant protein, water, water-soluble nutrients and a water-soluble indicator, and the oil-soluble gel composition comprises an oil gelling agent, plant oil, fat-soluble nutrients and a fat-soluble indicator; the protein double gel does not contain an emulsifier, and the mass ratio of the oil-soluble gel composition to the water-soluble gel composition is 2-3:7-8.

2. The 3D printed plant-based protein dual gel with intelligent responsiveness according to claim 1, characterized in that: The plant protein is selected from one of soybean protein, chickpea protein, corn protein, distiller's grains protein, walnut protein and alfalfa protein.

3. The 3D printed plant-based protein dual gel with intelligent responsiveness according to claim 1, characterized in that: The water-soluble nutrients include at least one of vitamins, phenolic substances and phytosterols.

4. The 3D printed plant-based protein dual gel with intelligent responsiveness according to claim 1, characterized in that: The fat-soluble nutrients include β- At least one of carotene, proanthocyanidins, resveratrol, lycopene, vitamin D and vitamin E.

5. The method for preparing a 3D printed plant-based protein double gel with intelligent responsiveness according to any one of claims 1 to 4, characterized in that: The preparation method comprises the following steps: a. Mixing and dissolving the plant protein with water to obtain a hydrogel solution; b. mixing and dissolving the water-soluble nutrients, the water-soluble indicator and the hydrogel solution obtained in step a to obtain a hydrogel composition; c. mixing and dissolving the oleogel with the vegetable oil to obtain an oleogel solution; d. mixing and dissolving the fat-soluble nutrients, the fat-soluble indicator and the oil gel solution obtained in step c to obtain an oil sol-gel composition; e. mixing the water-soluble gel composition obtained in step b and the oil-soluble gel composition obtained in step d evenly, and refrigerating to obtain a dual-gel ink; f. Perform 3D printing on the dual-gel ink obtained in step e to obtain the 3D printed plant-based protein dual-gel with intelligent responsiveness.

6. The preparation method according to claim 5, characterized in that: The stirring speed of the mixing in step a and step b is 200-1500 r / min, the stirring time is 30-120 min, and the stirring temperature is 25° C.-55° C.

7. The preparation method according to claim 5, characterized in that: The stirring speed of the mixing in step c, step d and step e is 800-3000 r / min, the stirring time is 10-30 min, and the stirring temperature is 55° C.-85° C.

8. The preparation method according to claim 5, characterized in that: In step f, the 3D printing temperature is 25~55°C, and the nozzle diameter is 0.2~2mm.

9. A product, characterized in that The product comprises the 3D printed plant-based protein double gel with intelligent responsiveness as described in any one of claims 1-4 or the 3D printed plant-based protein double gel with intelligent responsiveness prepared by the preparation method as described in any one of claims 5-8.

10. Application of the 3D printed plant-based protein double gel with intelligent responsiveness as described in any one of claims 1 to 4 or the 3D printed plant-based protein double gel with intelligent responsiveness obtained by the preparation method as described in any one of claims 5 to 8 in the field of food, health products or medicine.

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