Food 3D printing formula based on natural components and preparation method

Abstract

The invention discloses a food 3D printing formula based on natural components and a preparation method of the food 3D printing formula. The food 3D printing formula comprises the following raw materials in parts by weight: 24-25 parts of a mixture of small red bean powder and germinated brown rice powder; 1.3 to 1.4 parts of guar gum; 0.5 to 0.7 part of xanthan gum; 73 to 74 parts of water; the small red bean flour accounts for 60-70% of the mixture of the small red bean flour and the germinated brown rice flour; on the basis of natural materials, the colloid formula for food 3D printing can meet physicochemical properties required by 3D printing.

Description

Technical Field

[0001] The invention belongs to the field of 3D printing material formula and preparation technology. Background Art

[0002] Currently, 3D printing technology is increasingly used in the food manufacturing industry, and many innovative food recipes have been developed to adapt to this new technology. However, in order to ensure the structural stability and taste of food during the 3D printing process, most recipes rely on a variety of chemical additives. Although these chemical additives can improve the quality of food to a certain extent, their long-term use may have a negative impact on human health, especially for those who need to pay special attention to dietary health, such as diabetics.

[0003] In existing 3D printed food formulas, too many chemical additives not only affect the health value of food, but may also limit the range of choices for special groups (such as diabetics). For diabetics, it is becoming increasingly important to find foods that can both meet nutritional needs and help control blood sugar levels. Therefore, developing a 3D printed food formula that can reduce the use of chemical additives while maintaining good printing physical and chemical properties and taste has become an important topic in the current technology field. Summary of the invention

[0004] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a food 3D printing formula and preparation method based on natural ingredients. On the basis of natural materials, the colloid formula used for food 3D printing can meet the physical and chemical properties required by 3D printing.

[0005] Technical solution: To achieve the above purpose, a food 3D printing formula based on natural ingredients of the present invention comprises the following raw materials in proportion by weight:

[0006] 24-25 parts of a mixture of adzuki bean flour and sprouted brown rice flour;

[0007] 1.3-1.4 parts of guar gum;

[0008] 0.5-0.7 parts of xanthan gum;

[0009] 73-74 parts of water.

[0010] Furthermore, the proportion of the red bean powder in the mixture of the red bean powder and the germinated brown rice powder ranges from 60% to 70%.

[0011] Further, a method for preparing a food 3D printing formulation based on natural ingredients:

[0012] Step 1, weighing a mixture of red bean flour and germinated brown rice flour, guar gum, xanthan gum and water according to a ratio, and mixing them well;

[0013] Step 2: Stirring the colloid obtained in "Step 1" according to the method of "Step 1";

[0014] Step 3: heating the colloid stirred in "step 2" in a water bath to obtain a water bath colloid;

[0015] Step 4: Cool the colloid obtained in step 2 after water bath and store it at low temperature.

[0016] Furthermore, the temperature of the water added in "step one" is (60±0.5)°C.

[0017] Furthermore, during the water bath heating process of "step three", the surface of the colloid heated by the water bath is kept sealed.

[0018] Furthermore, in "step three", all the colloids obtained in "step two" are heated in a water bath at (70±0.5)°C for 10 to 20 minutes.

[0019] Furthermore, in "step three", all the colloids obtained in "step two" are heated in a water bath at (70±0.5)°C for 15 to 20 minutes.

[0020] Furthermore, in "step three", all the colloids obtained in "step two" are heated in a water bath at (65±0.5)°C. After being in the water bath for 19 to 20 minutes, two-thirds of the total amount of the colloid is taken out from the water bath, and the colloid taken out at this time is recorded as x colloid, and the x colloid is placed in the ambient temperature to cool naturally; then the water bath temperature of the water bath is controlled to be increased to (85±0.5)°C, and the remaining one-third of the colloid that has not been taken out is further heated in a water bath at (85±0.5)°C for 10 to 15 minutes to obtain y colloid heated in a high-temperature water bath; finally, the x colloid and the y colloid are fully stirred and fused by a mixer to obtain a composite water bath colloid formed by the fusion of the x colloid and the y colloid.

[0021] Beneficial effects: The invention adopts red bean powder and germinated brown rice powder rich in soluble dietary fiber and insoluble dietary fiber. Soluble fiber can help lower blood cholesterol levels, while insoluble fiber can help promote intestinal health and prevent constipation, and has the effect of regulating postprandial blood sugar levels and affecting insulin secretion, thereby achieving the effect of lowering blood sugar. The main matrix of the gel is natural grain powder, which meets the various index requirements of 3D printing through the cohesion of natural grains, thereby reducing the use of food additives, making the invented product more transparent and easier for consumers to accept;

[0022] The proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder is selected to be in the optimal range of 60% to 70%. When the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder is selected to be between 60% and 70%, the colloid formula used for food 3D printing can meet the physical and chemical properties required by 3D printing and integrate the requirements of dietary nutrition and palatability. DETAILED DESCRIPTION

[0023] The present invention will be further described below in conjunction with the description.

[0024] A food 3D printing formula based on natural ingredients, comprising the following raw materials in proportion by weight:

[0025] 24-25 parts of a mixture of adzuki bean flour and sprouted brown rice flour;

[0026] 1.3-1.4 parts of guar gum;

[0027] 0.5-0.7 parts of xanthan gum;

[0028] 73-74 parts of water.

[0029] In this case, the specific values ​​of the above formula are:

[0030] 24.5 parts of a mixture of red bean flour and germinated brown rice flour; 1.4 parts of guar gum; 0.6 parts of xanthan gum; 73.5 parts of water.

[0031] The red bean powder and germinated brown rice powder used are rich in dietary fiber, which has a positive effect on improving intestinal health, promoting satiety, and controlling blood sugar levels. Adding these two ingredients as the main ingredients to the 3D printed food formula can not only reduce the use of chemical additives, but also increase the nutritional value of the food, especially for individuals who need to pay special attention to dietary health, such as diabetics. The exogenous additives used in the present invention include guar gum and xanthan gum; guar gum: can give the food mixture a slippery and glutinous taste, while slowly melting the product and improving the product's resistance to sudden heat. In the 3D printing process, guar gum helps control the extrusion hardness of the printed material, making it easier to extrude from the nozzle. Xanthan gum: has good shear-thinning properties, which means that it forms a thicker gel state when it is stationary, but becomes thinner when subjected to shear force (such as extrusion through a nozzle), which is conducive to extrusion during 3D printing. In addition, xanthan gum can improve the resolution of the printed sample and prevent collapse after long-term placement. Guar gum is also a natural source of dietary fiber, which helps improve gut health, increases satiety and helps control blood sugar levels, just like the two base grain flours. Xanthan gum performs well during heating, helping to maintain structure and mouthfeel.

[0032] The preparation method of the above-mentioned food 3D printing formula based on natural ingredients is as follows:

[0033] Step 1, weighing a mixture of red bean powder and germinated brown rice powder, guar gum, xanthan gum and water according to a proportion, and mixing them well by a food blender; wherein the added water has a temperature of (60±0.5)° C.; and the water is distilled water.

[0034] Step 2: Further stirring according to the method of "Step 1" to stir the colloid obtained in "Step 1" into a homogeneous colloid;

[0035] Step 3: The surface of the colloid stirred in "Step 2" is sealed and coated with a polyvinylidene chloride (PVDC) film, and the surface of the colloid heated in a water bath is kept sealed, so as to prevent the colloid from absorbing water or escaping water during the water bath, and then the colloid coated with the polyvinylidene chloride (PVDC) film on the outer surface is heated in a water bath to obtain a colloid after water bath;

[0036] Step 4: Cool the colloid obtained in step 2 after water bath and store it at low temperature, store it in -5°C environment.

[0037] The "first embodiment" of the above preparation process part:

[0038] In "step three", all the colloids coated with polyvinylidene chloride (PVDC) films are heated in a water bath at (70±0.5)°C for 10 to 20 minutes to obtain a colloid product for food 3D printing.

[0039] In order to obtain a colloid formula for food 3D printing that can meet the physical and chemical properties required by 3D printing and integrate the requirements of dietetic nutrition and palatability, the following comparative tests were conducted on the selection of the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder in the formula of this scheme:

[0040] With the raw materials, ratio and preparation process unchanged, the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder was simply changed to obtain the following 7 colloids for food 3D printing;

[0041] Colloid A (a mixture of adzuki bean flour and germinated brown rice flour, with adzuki bean flour accounting for 100%);

[0042] Colloid B (a mixture of adzuki bean flour and germinated brown rice flour, in which adzuki bean flour accounts for 70%);

[0043] Colloid C (a mixture of adzuki bean flour and germinated brown rice flour, in which adzuki bean flour accounts for 60%);

[0044] Colloid D (a mixture of adzuki bean flour and germinated brown rice flour, in which adzuki bean flour accounts for 50%);

[0045] Colloid E (a mixture of adzuki bean flour and germinated brown rice flour, in which adzuki bean flour accounts for 40%);

[0046] Colloid H (a mixture of adzuki bean flour and germinated brown rice flour, in which adzuki bean flour accounts for 30%);

[0047] Colloid G (a mixture of adzuki bean flour and germinated brown rice flour containing 0% adzuki bean flour).

[0048] The above 7 kinds of colloids were tested as follows:

[0049] Test 1, Chromaticity Characteristics Test

[0050] In the scientific research of gel colorimetry, CIE-Lab color space provides an accurate and quantitative method to describe and analyze the color characteristics of samples. L*, a*, and b* values ​​form a three-dimensional coordinate system that comprehensively captures all aspects of color. Among them, the L* value represents the brightness of the sample, ranging from 0 (absolute black) to 100 (absolute white), reflecting the ability of the sample to reflect light; the a* value represents the position of the sample on the red-green axis, with positive values ​​indicating a bias towards red, negative values ​​indicating a bias towards green, and zero representing neutral gray; the b* value indicates the position of the sample on the yellow-blue axis, with positive values ​​indicating a bias towards yellow, negative values ​​indicating a bias towards blue, and zero also representing neutral gray. Based on these basic values, the chromaticity (C*) and total color difference (ΔE*) can be further calculated, as well as the browning index (BI), an important indicator for evaluating color changes during food processing or storage, as shown in Table 1.

[0051] Chroma (C*): is a measure of the purity or saturation of a color and is calculated using the following formula:

[0052]

[0053] Total color difference (ΔE*): A measure of the difference between two colors, which is the Euclidean distance between two points in CIE-Lab space. It quantifies the magnitude of the color change and is calculated using the following formula:

[0054]

[0055] In the above formula: L0*, a0* and b0* refer to the sample color;

[0056] Browning Index (BI): used to evaluate the brownness of a sample relative to the standard white or original color, and also reflects the degree of enzymatic or non-enzymatic browning. Calculated by the following formula:

[0057]

[0058] Table 1

[0059]

[0060]

[0061] As can be seen from Table 1, Colloid B, Colloid C, and Colloid D have smaller browning indexes, which means that they take longer to deteriorate and have a longer shelf life, making them easier to store for a long time.

[0062] Test 2, Chromaticity Characteristics Test

[0063] After each example was printed, the printed samples were placed in a sealed glass box and stored in a refrigerator at 4°C. The samples were taken out after 0 hours, 0.5 hours, 1 hour, 1.5 hours, and 2 hours, and their length, width, and height were measured. These measurements were then compared with the dimensions just after printing to calculate the shape stability index (SSI) to evaluate the stability of the printed samples, as shown in Table 2.

[0064] The following equation defines the shape stability index (SSI):

[0065]

[0066] In the formula, Sample size before heating refers to the volume before deformation, and sample size afterheating refers to the volume after deformation.

[0067] Table 2

[0068] Test subjects 0.5h(％) 1h(％) 1.5h(％) 2h(％) SSI (%) Colloid A <![CDATA[97.83% b ]]> <![CDATA[96.94% b ]]> <![CDATA[94.79% a ]]> <![CDATA[96.92% a ]]> <![CDATA[96.50±1.12% a ]]> Colloid B <![CDATA[99.59% c ]]> <![CDATA[98.76% c ]]> <![CDATA[99.69% c ]]> <![CDATA[99.59% b ]]> <![CDATA[99.91±0.38% c <!-- 4 -->]]> Colloid C <![CDATA[99.24% b ]]> <![CDATA[99.93% d ]]> <![CDATA[99.78% c ]]> <![CDATA[99.99% b ]]> <![CDATA[99.74±0.30% c ]]> Colloid D <![CDATA[97.86% c ]]> <![CDATA[96.99% b ]]> <![CDATA[94.82% a ]]> <![CDATA[96.99% a ]]> <![CDATA[96.54±0.88% a ]]> Colloid E <![CDATA[99.82% c ]]> <![CDATA[98.79% c ]]> <![CDATA[97.50% b ]]> <![CDATA[99.77% b ]]> <![CDATA[99.06±0.26% b ]]> Colloid F <![CDATA[96.84% a ]]> <![CDATA[95.99% a ]]> <![CDATA[94.87% a ]]> <![CDATA[96.93% a ]]> <![CDATA[96.52±0.75% a ]]> Colloid G <![CDATA[99.65% c ]]> <![CDATA[98.78% c ]]> <![CDATA[99.64% c ]]> <![CDATA[99.63% b ]]> <![CDATA[99.49±0.22% b ]]>

[0069] As can be seen from Table 2, colloid B and colloid C have larger stability index (SSI) deviation values, which are closer to 1. The hollow product printed in this embodiment has good stability and can adapt to short-term storage and processing.

[0070] Test 3, Texture Characteristics Test

[0071] After the sample was taken out, its texture characteristics were measured using a P50 probe with the following parameters set: pre-measurement speed 1 mm / s, measurement speed 1 mm / s, post-measurement speed 1 mm / s, strain 45%, strain force 5 g. The results are shown in Table 3.

[0072] Table 3

[0073]

[0074] As shown in Table 3, the hardness, elasticity, cohesion, adhesion and chewiness of colloid A, colloid B and colloid C are all within the appropriate range, which is conducive to the shape retention of printed products. The cohesion of colloids D and E is weak; the elasticity of colloid G is weak; and the adhesion of colloids D and colloid F is weak.

[0075] Test 4, rheological properties test:

[0076] The samples were subjected to comprehensive rheological characterization using a rotational rheometer Discovery HR-2 equipped with 20 mm parallel plates and 1000 μm spacing. The edges were sealed with silicone oil to prevent water evaporation and preheated at 25 °C for 5 minutes to reach equilibrium. Static rheology was measured by 0.01-10 s -1 Shear rate scanning was performed to analyze the fluid dynamics characteristics. The results are shown in Table 4.

[0077] The obtained shear curve was fitted using the Ostwald-Dewaele equation:

[0078] η=τ / γ=kγ n-1

[0079] Where η is the apparent viscosity (Pa·s), γ is the shear rate (s -1 ), n is the non-Newtonian index, the value of which indicates the degree of deviation from Newtonian fluid, and k is the consistency coefficient (Pa·s n ).

[0080] Table 4

[0081] Test subjects Non-Newtonian index (n value) Consistency coefficient (k value) Colloid A <![CDATA[0.249±0.01 a ]]> <![CDATA[538.967±14.97 a ]]> Colloid B <![CDATA[0.256±0.01 b ]]> <![CDATA[804.853±92.73 d ]]> Colloid C <![CDATA[0.260±0.01 b ]]> <![CDATA[784.501±75.36 c ]]> Colloid D <![CDATA[0.280±0.01 d ]]> <![CDATA[709.221±43.62 b ]]> Colloid E <![CDATA[0.257±0.01 b ]]> <![CDATA[901.347±76.58 g ]]> Colloid F <![CDATA[0.278±0.01 c ]]> <![CDATA[856.55±56.31 e ]]> Colloid G <![CDATA[0.276±0.01 c ]]> <![CDATA[899.287±87.83 f ]]>

[0082] As can be seen from Table 4, in all test cases, the non-Newtonian index n is less than 1, which means that all gels with different ratios of the matrix are non-Newtonian pseudoplastic fluids (where n>1 indicates an expansive fluid, n<1 indicates a pseudoplastic fluid, and n=1 indicates a Newtonian fluid with constant viscosity). The consistency coefficient of colloid A in the embodiment is low, which is not conducive to the extrusion of 3D printing colloids and the shaping of the printing process. The non-Newtonian index of colloids D, F, and G is high, which is not conducive to the reduction of viscosity under high shear rate and reduces the fluidity under high shear. The consistency coefficient and non-Newtonian index of colloids B, C, and E are all within an acceptable range.

[0083] Based on the above tests, this scheme selects the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder in the range of 60% to 70% as the optimal range. When the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder is selected between 60% and 70%, the colloid formula used for food 3D printing can better meet the physical and chemical properties required by 3D printing and integrate the requirements of dietetic nutrition and palatability.

[0084] On the basis that the proportion of red bean powder in the mixture of red bean powder and germinated brown rice powder in the formula of the colloid used for food 3D printing is 60% to 70%, in order to strengthen the process scheme of improving the consistency coefficient of the food 3D colloid without significantly changing other physical and chemical properties, the following "Second Embodiment" is proposed in the "Process Part":

[0085] In "step three", all the colloids obtained in "step two" are heated in a water bath at (65±0.5)°C. After 19-20 minutes in the water bath, two-thirds of the total amount of colloids are taken out from the water bath. The colloids taken out at this time are recorded as x colloids, and the x colloids are placed in the ambient temperature to cool naturally; then the water bath temperature of the water bath is controlled to be increased to (85±0.5)°C, and the remaining one-third of the colloids that have not been taken out are heated in a water bath at (85±0.5)°C for 10-15 minutes. Continuing to heat in a water bath at (85±0.5)°C will cause the starch in the germinated brown rice flour to gelatinize and expand due to water absorption. The x colloid and the y colloid are fully stirred and fused by a mixer to obtain a composite water bath colloid formed by the fusion of the x colloid and the y colloid. The composite water bath colloid has a stronger consistency coefficient. Not only that, it can also significantly improve the shaping ability during the printing process. Since the reinforcement only occupies one-third of the colloid substance, even if the high water bath heating at (85±0.5)℃ produces defects such as nutrient loss (such as protein denaturation), the other two-thirds of the x colloid substance without a high temperature water bath can play an effective compensation role.

[0086] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A food 3D printing formula based on natural ingredients, characterized by: The invention comprises the following raw materials in proportion by weight: 24-25 parts of a mixture of adzuki bean flour and sprouted brown rice flour; 1.3-1.4 parts of guar gum; 0.5-0.7 parts of xanthan gum; 73-74 parts of water.

2. A food 3D printing formula based on natural ingredients according to claim 1, characterized in that: The proportion of the red bean powder in the mixture of the red bean powder and the germinated brown rice powder is in the range of 60% to 70%.

3. The method for preparing a food 3D printing formula based on natural ingredients according to claim 1, characterized in that: Step 1, weighing a mixture of red bean flour and germinated brown rice flour, guar gum, xanthan gum and water according to a ratio, and mixing them well; Step 2: Stirring the colloid obtained in "Step 1" according to the method of "Step 1"; Step 3: heating the colloid stirred in "step 2" in a water bath to obtain a water bath colloid; Step 4: Cool the colloid obtained in step 2 after water bath and store it at low temperature.

4. The method for preparing a food 3D printing formula based on natural ingredients according to claim 3, characterized in that: The temperature of water added in "Step 1" is (60±0.5)℃.

5. The method for preparing a food 3D printing formula based on natural ingredients according to claim 3, characterized in that: During the water bath heating process of "step three", the surface of the colloid heated by the water bath is kept sealed.

6. The method for preparing a food 3D printing formula based on natural ingredients according to claim 5, characterized in that: In "step three", all the colloids obtained in "step two" are heated in a water bath at (70±0.5)°C for 10 to 20 minutes.

7. The method for preparing a food 3D printing formula based on natural ingredients according to claim 5, characterized in that: In "step three", all the colloids obtained in "step two" are heated in a water bath at (70±0.5)°C for 15 to 20 minutes.

8. The method for preparing a food 3D printing formula based on natural ingredients according to claim 5, characterized in that: In "step three", all the colloids obtained in "step two" are heated in a water bath at (65±0.5)°C. After being in the water bath for 19 to 20 minutes, two-thirds of the total amount of colloids are taken out from the water bath, and the colloids taken out at this time are recorded as x colloids, and the x colloids are placed in the ambient temperature to cool naturally; then the water bath temperature of the water bath is controlled to be increased to (85±0.5)°C, and the remaining one-third of the colloids that have not been taken out are further heated in a water bath at (85±0.5)°C for 10 to 15 minutes to obtain y colloids heated in a high-temperature water bath; finally, the x colloids and the y colloids are fully stirred and fused by a stirrer to obtain a composite water bath colloid formed by the fusion of the x colloids and the y colloids.

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