Vegetarian beefsteak meeting swallowing requirements of old people based on 3D printing and processing technology of vegetarian beefsteak

Abstract

The invention relates to vegetarian beefsteak meeting the swallowing requirement of old people based on 3D printing and a processing technology, and the vegetarian beefsteak comprises the following components in percentage by mass: 8%-12% of pea protein isolate, 10%-15% of soybean protein, 1.0%-1.5% of compound colloid, 8%-12% of cassava starch, 0.5%-1.0% of sodium carboxymethyl cellulose, 5%-8% of soybean oil, 2%-3% of inulin, 2%-3% of whey protein powder, 0.2%-0.4% of calcium carbonate, 0.001%-0.002% of vitamin B12, 0.1%-0.3% of table salt, 0.5%-1.0% of yeast extract and the balance of water. According to the present invention, the precise regulation and control of the food texture is achieved through the 3D printing technology, and the product meets the IDDSI 4-5 level swallowing safety standard, has advantages of balanced nutrition, good printing stability, suitable taste and the like, and is suitable for the elderly people with dysphagia.

Description

Technical Field

[0001] This invention relates to the fields of food processing and 3D printing technology, and in particular to a vegetarian steak based on 3D printing that is suitable for the swallowing needs of the elderly and its processing technology. Background Technology

[0002] With the increasing aging of the global population, swallowing disorders among the elderly are becoming increasingly prominent. Statistics show that the incidence of swallowing disorders among people aged 65 and above is as high as 40%. Traditional foods designed for swallowing disorders generally suffer from uneven texture, nutrient loss, and poor taste. 3D printing technology, due to its ability to precisely control the texture and shape of food, has become an effective means of solving this problem.

[0003] In the existing technology, there are food products for dysphagia based on plant protein, but most products are inadequate in terms of texture control, nutritional suitability and printing stability, making it difficult to simultaneously meet the requirements of swallowing safety, nutritional needs and personalized customization. Summary of the Invention

[0004] The present invention addresses the problem of providing a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, along with its processing technology, thereby resolving the aforementioned technical issues.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A 3D-printed plant-based steak suitable for the swallowing needs of the elderly, comprising the following components by weight percentage: Pea protein isolate 8%–12%, soybean protein 10%–15%, complex colloid 1.0%–1.5%, tapioca starch 8%–12%, sodium carboxymethyl cellulose 0.5%–1.0%, soybean oil 5%–8%, inulin 2%–3%, whey protein powder 2%–3%, calcium carbonate 0.2%–0.4%, vitamin B12 0.001%–0.002%, salt 0.1%–0.3%, yeast extract 0.5%–1.0%, beef flavoring 0.1%–0.3%, red yeast rice pigment 0.01%–0.03%, with the balance being 0.6%–0.8% sodium chloride aqueous solution.

[0006] Preferably, the composite colloid is composed of flaxseed gum and xanthan gum in a mass ratio of 0.44%:0.66%.

[0007] Preferably, the texture index of the vegetarian steak is: hardness ≤2000 g, adhesiveness ≤50 g·s, cohesiveness ≥0.5, which meets the IDSSI level 4-5 swallowing safety standard.

[0008] Preferably, the rheological properties of the vegetarian steak are: apparent viscosity (25°C, 10 s⁻¹) -1 The value is 8000–15000 mPa·s.

[0009] A processing technology for 3D-printed plant-based steak suitable for the swallowing needs of the elderly includes the following steps: Raw material pretreatment: Soy dietary fiber is passed through a 100-mesh sieve and mixed evenly with tapioca starch and sodium carboxymethyl cellulose; pea protein isolate and soy protein are soaked in a 0.6%–0.8% sodium chloride aqueous solution for 30 minutes to fully swell; Emulsification and gel preparation: Soybean oil was added to the swollen protein solution and emulsified by high-speed shearing (10000 r / min, 5 min). Then, composite colloid, mixed powder and functional additives were added in sequence, and shearing was continued for 3 min. Finally, flavor regulators were added, and the mixture was stirred at low speed for 2 min. The mixture was allowed to stand for 15 min to form a gel. Degassing treatment: The gel raw material was placed in a vacuum degasser (-0.08 MPa, 5 min) to remove air bubbles; 3D printing: Use a dual-nozzle food 3D printer, set the nozzle diameter to 1.0-1.5 mm, nozzle temperature to 25℃, printing layer height to 0.8-1.0 mm, printing speed to 10-20 mm / s, infill rate to 80%-90%, barrel pressure to 0.2-0.4 MPa, and platform temperature to 25℃. Post-processing: After printing, let it stand to set, then package and refrigerate.

[0010] Preferably, the 3D printing uses a dual-nozzle structure, with one nozzle for printing the "red meat" part containing red yeast rice pigment and the other nozzle for printing the "white meat" part without pigment, simulating the texture of a real steak.

[0011] Preferably, a stepped feeding method is used during the printing process to avoid interlayer deviation caused by sudden pressure changes.

[0012] Preferably, the printed finished product has a complete structure, a breakage rate of ≤1%, a printing accuracy error of ≤0.2 mm, and a shape fidelity of ≥95% after standing for 2 hours.

[0013] Preferably, the printed product has a protein content of ≥15%, dietary fiber of ≥2.5%, calcium content of ≥200 mg / 100g, sodium content of ≤300 mg / 100g, and raw material particle size of ≤4 mm.

[0014] Preferably, the vegetarian steak is suitable for elderly people with swallowing difficulties, and the IDSI grade 4 or 5 texture can be precisely controlled by adjusting the ratio of protein to colloid.

[0015] The beneficial effects of this invention are: through the synergistic effect of composite colloid and plant protein, precise control of texture is achieved, meeting the IDSI level 4-5 swallowing safety standard; Using 3D printing technology, the product's form and texture can be customized to enhance the elderly's willingness to eat; The formula is nutritionally balanced, with a protein content of ≥15%, dietary fiber of ≥2.5%, and is fortified with calcium and vitamin B12; The printing process is stable, the finished product has a complete structure and high shape fidelity, making it suitable for industrial production. Attached Figure Description

[0016] Figure 1 This is a comparison chart of experimental data for the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Specific implementation examples are given below.

[0019] See Figure 1 Example 1 A vegetarian steak comprising the following components by weight percentage: The composition consists of 8% pea protein isolate, 12% soy protein, 0.44% flaxseed gum, 0.66% xanthan gum, 10% tapioca starch, 0.6% sodium carboxymethyl cellulose, 6% soybean oil, 2.5% inulin, 2.5% whey protein powder, 0.3% calcium carbonate, 0.001% vitamin B12, 0.2% salt, 0.6% yeast extract, 0.2% beef flavoring, 0.02% red yeast rice pigment, and the balance being 0.7% sodium chloride aqueous solution.

[0020] The preparation method includes: raw material pretreatment, emulsified gel preparation, degassing, and 3D printing. The printed product has a complete structure, uniform texture, and meets the IDSSI level 4 standard.

[0021] Example 2 Adjust the protein ratio in the formula: 10% pea protein isolate, 10% soy protein, the rest are the same as in Example 1. The printed product has a softer texture and meets the IDSSI 5 standard.

[0022] Example 3 A vegetarian steak comprising the following components by weight percentage: The ingredients are: 9% pea protein isolate, 11% soy protein, 0.5% flaxseed gum, 0.7% xanthan gum, 9% tapioca starch, 0.7% sodium carboxymethyl cellulose, 7% soybean oil, 2.8% inulin, 2.2% whey protein powder, 0.35% calcium carbonate, 0.0015% vitamin B12, 0.25% salt, 0.8% yeast extract, 0.25% beef flavoring, 0.025% red yeast rice pigment, and the balance being 0.75% sodium chloride aqueous solution.

[0023] The preparation method is the same as in Example 1, but the printing parameters are adjusted as follows: nozzle diameter 1.0 mm, printing speed 18 mm / s, and fill rate 88%. The printed product has a fine texture and a compact structure, meeting the IDDSI level 5 standard, and is suitable for patients with moderate to severe dysphagia.

[0024] Example 4 A vegetarian steak comprising the following components by weight percentage: The composition consists of 12% pea protein isolate, 10% soy protein, 0.4% flaxseed gum, 0.6% xanthan gum, 11% tapioca starch, 0.8% sodium carboxymethyl cellulose, 5.5% soybean oil, 2.2% inulin, 2.8% whey protein powder, 0.25% calcium carbonate, 0.0012% vitamin B12, 0.15% salt, 0.7% yeast extract, 0.15% beef flavoring, 0.015% red yeast rice pigment, and the balance being 0.65% sodium chloride aqueous solution.

[0025] In the preparation method, the emulsification time was extended to 8 minutes, and the printing layer height was adjusted to 0.9 mm. The finished product has a protein content of 18.5% and a calcium content of 225 mg / 100g, making it suitable for elderly people who need high protein supplementation.

[0026] Example 5 A vegetarian steak comprising the following components by weight percentage: Pea protein isolate 8.5%, soy protein 13%, flaxseed gum 0.45%, xanthan gum 0.65%, tapioca starch 8%, sodium carboxymethyl cellulose 0.9%, soybean oil 6.5%, inulin 3%, whey protein powder 2%, calcium carbonate 0.3%, vitamin B12 0.001%, salt 0.2%, yeast extract 0.75%, beef flavoring 0.18%, red yeast rice pigment 0.018%, with an additional 2% oat fiber, and the balance being 0.7% sodium chloride aqueous solution.

[0027] This embodiment is suitable for elderly people with constipation who need high fiber intake, with the dietary fiber content increased to 4.2%.

[0028] Example 6, A vegetarian steak comprising the following components by weight percentage: The ingredients are: 10% pea protein isolate, 12% soy protein, 0.5% flaxseed gum, 0.7% xanthan gum, 10% tapioca starch, 0.6% sodium carboxymethyl cellulose, 6% soybean oil, 2.5% inulin, 2.5% whey protein powder, 0.3% calcium carbonate, 0.001% vitamin B12, 0.1% salt (low sodium), 0.5% yeast extract, 0.2% beef flavoring, 0.02% red yeast rice pigment, and the balance being 0.7% sodium chloride aqueous solution.

[0029] In this embodiment, the sodium content is controlled below 150mg / 100g, which is suitable for elderly people with hypertension or those who need a low-sodium diet.

[0030] Comparative Example 1 Without adding composite colloids, the rest is the same as in Example 1. Broken strips appeared during printing, and the finished product had a loose structure, failing to meet swallowing safety standards.

[0031] Comparative Example 2 Using a single protein, only 15% soy protein, with the rest the same as in Example 1, the finished product has a monotonous taste and a hard texture, making it less acceptable to the elderly.

[0032] Comparative Example 3 The amount of composite colloid added was 2.5%, flaxseed gum 1.0%, xanthan gum 1.5%, and the rest was the same as in Example 1. The finished product was too hard, had high adhesion, and showed mucosal residue in the swallowing test.

[0033] Comparative Example 4 The pea protein isolate was 5%, the soy protein was 8%, and the rest were the same as in Example 1. The finished product had a protein content of only 11%, a loose texture, and collapsed severely during the printing process.

[0034] Processing technology: Pretreatment stage: Soy dietary fiber is sieved through a 100-mesh sieve and mixed evenly with tapioca starch and sodium carboxymethyl cellulose; modified pea protein isolate and soy protein isolate are soaked in 0.7% sodium chloride aqueous solution for 30 minutes in advance to fully swell; Emulsification and gel preparation: Soybean oil was added to the swollen protein solution, and an emulsion was prepared by using a high-speed shearing machine at 10,000 r / min for 5 min; then, the composite colloid, mixed powders and functional additives were added in sequence, and shearing was continued for 3 min until a uniform paste was formed; finally, the flavor regulator was added, and the mixture was stirred at low speed for 2 min to avoid the formation of bubbles, and then allowed to stand for 15 min to allow the gel network to fully form. Degassing treatment: Place the gel material in a vacuum degasser at -0.08MPa for 5 minutes to remove internal air bubbles and prevent holes from forming during printing.

[0035] Equipment selection An extrusion-type food 3D printer with dual nozzles is selected. One nozzle prints red meat of vegetarian steak, and the other nozzle prints white meat of vegetarian steak. Each nozzle is equipped with a 60mL constant temperature barrel and a replaceable stainless steel nozzle. The motion system has a positioning accuracy of 0.1mm, ensuring printing accuracy and structural stability.

[0036] Key printing parameter optimization Based on the rheological properties of the raw materials and the IDDSI standard, the optimized parameters are as follows: Nozzle parameters: Nozzle diameter 1.2mm, nozzle temperature 25℃; Layer parameters: bottom layer height 1.0mm, printing layer height 0.8mm, interlayer interval 2s; Motion parameters: Printing speed 15mm / s, infill rate 85%, infill pattern is straight line interlacing, alternating between 45° and 135°, to simulate the texture of steak muscle fibers, while ensuring uniform texture; Auxiliary parameters: barrel pressure 0.3MPa, printing platform temperature 25℃, to avoid viscosity fluctuations of the raw material due to temperature changes.

[0037] Key points of printing process control After the raw materials are loaded into the material cylinder, they need to stand for 5 minutes to allow the internal pressure to stabilize. Perform a trial extrusion before printing to ensure the material flows smoothly without breaks, and adjust the nozzle height to a distance of 0.1mm from the platform; During the printing process, the remaining amount of material in the cylinder is monitored in real time, and a "step-by-step replenishment method" is used when replenishing material to avoid interlayer deviation caused by sudden pressure changes.

[0038] Core performance metrics verification: Swallowing safety: As assessed by IDSI standards, the product has a uniform texture without particles, with a particle size of <4mm. It can be stacked and formed. When the spoon is tilted, the entire spoon slides down and maintains its shape, meeting IDSI level 4-5 standards. Through simulated swallowing tests, the food bolus passes through the pharyngeal model in <2s with no residue. Printing stability: The printed product (6cm×4cm×1.5cm) has a complete structure, clear texture, 0% breakage rate, and printing accuracy error ≤0.2mm; after standing for 2 hours, the shape fidelity is >95%, and there is no liquid precipitation; Nutrition and flavor: The protein content is 18.2%, dietary fiber is 2.8%, and calcium content is 210mg / 100g, all of which meet the nutritional needs of the elderly. In a blind test of 20 elderly volunteers, 85% of them thought that the texture was "soft and easy to eat" and "had a light meaty flavor", and their willingness to eat was significantly higher than that of traditional pureed foods.

[0039] Technical advantages: Precise and controllable texture: Through the synergistic effect of composite colloids and modified proteins, the texture can be adjusted from IDSI grade 4 to 5, adapting to patients with different degrees of dysphagia. Dual compatibility for printing and consumption: The rheological properties of raw materials are highly matched with printing parameters, while taking into account both swallowing safety and flavor experience, solving the industry pain point of "safe but unpalatable"; Potential for personalized nutrition: By adjusting the protein ratio and adding targeted nutrients, customized production with "one formula per person" can be achieved.

[0040] This study developed a 3D-printed "vegetarian steak" formula suitable for the swallowing needs of the elderly. Using modified plant protein as the matrix and complex polysaccharides as the core for texture improvement, the formula ratio and printing parameters were precisely controlled to successfully produce a product that meets the IDDSI 4-5 standard. This product combines swallowing safety, printing stability and nutritional suitability, effectively improving the dietary quality and eating dignity of elderly people with swallowing disorders.

[0041] Further optimizations are possible in the future: First, develop a "room temperature stable" formula by adding natural preservatives such as plant polyphenols to extend the shelf life; second, combine image recognition technology to automatically generate personalized printing models based on the dental condition and swallowing assessment results of the elderly; and third, explore linkage with intelligent feeding devices to achieve an integrated "printing-feeding" service, providing a more convenient dietary solution for disabled elderly people.

[0042] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, characterized in that, The components include the following mass percentages: Pea protein isolate 8%–12%, soybean protein 10%–15%, complex colloid 1.0%–1.5%, tapioca starch 8%–12%, sodium carboxymethyl cellulose 0.5%–1.0%, soybean oil 5%–8%, inulin 2%–3%, whey protein powder 2%–3%, calcium carbonate 0.2%–0.4%, vitamin B12 0.001%–0.002%, salt 0.1%–0.3%, yeast extract 0.5%–1.0%, beef flavoring 0.1%–0.3%, red yeast rice pigment 0.01%–0.03%, with the balance being 0.6%–0.8% sodium chloride aqueous solution.

2. The vegetarian steak based on 3D printing, suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... The composite colloid is composed of flaxseed gum and xanthan gum in a mass ratio of 0.44%:0.66%.

3. A vegetarian steak based on 3D printing suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... The texture index of the vegetarian steak is: hardness ≤2000 g, adhesiveness ≤50 g·s, cohesiveness ≥0.5, which meets the IDSSI 4-5 swallowing safety standard.

4. A vegetarian steak based on 3D printing suitable for the swallowing needs of the elderly, as described in claim 1, characterized in that... The rheological properties of the vegetarian steak are: apparent viscosity (25℃, 10 S). -1 The value ranges from 8000 to 15000 mPa·s.

5. A processing method for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in any one of claims 1 to 4, characterized in that, The processing technology includes the following steps: Raw material pretreatment: Soy dietary fiber is passed through a 100-mesh sieve and mixed evenly with tapioca starch and sodium carboxymethyl cellulose; pea protein isolate and soy protein are soaked in a 0.6%–0.8% sodium chloride aqueous solution for 30 minutes to fully swell; Emulsification and gel preparation: Soybean oil was added to the swollen protein solution and emulsified by high-speed shearing (10000 r / min, 5 min). Then, composite colloid, mixed powder and functional additives were added in sequence, and shearing was continued for 3 min. Finally, flavor regulators were added, and the mixture was stirred at low speed for 2 min. The mixture was allowed to stand for 15 min to form a gel. Degassing treatment: The gel raw material was placed in a vacuum degasser (-0.08 MPa, 5 min) to remove air bubbles; 3D printing: Use a dual-nozzle food 3D printer, set the nozzle diameter to 1.0-1.5 mm, nozzle temperature to 25℃, printing layer height to 0.8-1.0 mm, printing speed to 10-20 mm / s, infill rate to 80%-90%, barrel pressure to 0.2-0.4 MPa, and platform temperature to 25℃. Post-processing: After printing, let it stand to set, then package and refrigerate.

6. The processing technology for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in claim 5, is characterized in that... The 3D printing uses a dual-nozzle structure. One nozzle is used to print the "red meat" part containing red yeast rice pigment, and the other nozzle is used to print the "white meat" part without pigment, simulating the texture of a real steak.

7. The processing technology for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... A stepped feeding method is used during the printing process to avoid interlayer deviation caused by sudden pressure changes.

8. The processing technology for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... The printed finished product has a complete structure, a breakage rate of ≤1%, a printing accuracy error of ≤0.2 mm, and a shape fidelity of ≥95% after standing for 2 hours.

9. The processing technology for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... The printed product has a protein content of ≥15%, dietary fiber of ≥2.5%, calcium content of ≥200 mg / 100g, sodium content of ≤300 mg / 100g, and raw material particle size of ≤4 mm.

10. The processing technology for a 3D-printed vegetarian steak suitable for the swallowing needs of the elderly, as described in claim 1, is characterized in that... The plant-based steak is suitable for elderly people with swallowing difficulties, and its texture can be precisely controlled to IDSI level 4 or 5 by adjusting the ratio of protein to colloid.

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