A kind of mushroom and grain rice cake based on 3D printing technology and preparation method thereof

Abstract

The invention discloses a mushroom and coarse grain rice cake based on 3D printing technology and a preparation method thereof. The raw materials of the mushroom and coarse grain rice cake include 7-15% of mushroom powder, 4-10% of corn flour, 12-22% of millet flour and 60-70% of water by mass fraction. The preparation method comprises the following steps: (1) crushing and sieving dried mushrooms, corn and millet; (2) dissolving white sugar in water, then adding mushroom powder, corn flour and millet flour, and stirring evenly; (3) gelatinizing the material in step (2) and then preparing it into a gel state; (4) adding the gelatinous material prepared in step (3) into a 3D printer for printing, and shaping it after printing; (5) baking the shaped sample to obtain the mushroom and coarse grain rice cake; the mushroom and coarse grain rice cake introduces corn and millet into mushrooms, thereby improving the printing performance of mushrooms, and can successfully realize printing without adding any additives, and the product is green, natural, nutritious and healthy.

Description

Technical Field

[0001] The invention relates to a cake and a preparation method thereof, and in particular to a mushroom and multi-grain rice cake based on 3D printing technology and a preparation method thereof. Background Art

[0002] 3D printing technology, also known as additive manufacturing technology, adopts the principle of layer-by-layer stacking, builds and slices the model through the corresponding computer software, and finally prints it out through a 3D printer. As consumers' demand for food nutrition and appearance continues to increase, 3D printing technology has gradually been introduced into the food processing industry. As an emerging food manufacturing technology, 3D food printing technology has obvious advantages in meeting personal nutritional needs and personalized dietary requirements, and provides huge potential value in food processing. It can allow precise customization of food ingredients according to personal health needs and taste preferences.

[0003] Edible fungi are a type of large edible fungi with a wide variety of species and high edible value. Edible fungi have a high protein content, with an average of 19% to 35% protein (dry basis), which is higher than vegetables and fruits, and consistent with or even higher than the protein content of livestock products such as pork and beef. However, due to poor texture properties such as cohesion, elasticity, adhesiveness and hardness, as well as poor fluidity, the surface of the printed samples is rough and self-supporting after printing. The printed samples have poor molding effects and are prone to collapse after printing. Therefore, the application of edible fungi in the field of 3D printing is limited. Summary of the invention

[0004] Purpose of the invention: The first purpose of the present invention is to provide a mushroom and multi-grain rice cake made based on 3D printing technology with improved mushroom 3D printing performance; the second purpose of the present invention is to provide a preparation method of the mushroom and multi-grain rice cake.

[0005] Technical solution: The mushroom and multi-grain rice cake based on 3D printing technology of the present invention comprises raw materials including 7-15% mushroom powder, 4-10% corn flour, 12-22% millet flour and 60-70% water by mass fraction.

[0006] Preferably, the raw materials further include white sugar, and the weight of the white sugar accounts for 6-10% of the total weight of the mushroom powder, corn flour, millet flour and water.

[0007] Preferably, the mushroom is Pleurotus ostreatus. As a kind of edible fungus, Pleurotus ostreatus has the advantages of high yield, easy access to raw materials, low price, high nutritional value, etc. It is a food with high protein, low fat, rich in dietary fiber, high calcium and high iron.

[0008] Preferably, the corn flour is black glutinous corn flour. Black glutinous corn is a food rich in anthocyanin and dietary fiber, and high in iron, zinc and selenium.

[0009] Compared with grains such as rice and wheat, millet is a food that is high in protein, fat and dietary fiber, and high in calcium and iron.

[0010] The method for preparing the mushroom and multi-grain rice cake of the present invention comprises the following steps:

[0011] (1) Crush and sieve dried mushrooms, corn and millet;

[0012] (2) Dissolve white sugar in water, then add mushroom powder, corn flour and millet flour and stir evenly;

[0013] (3) gelatinizing the material of step (2) and then preparing a gel;

[0014] (4) adding the gel prepared in step (3) into a 3D printer for printing and setting the gel after printing;

[0015] (5) baking the shaped samples to obtain mushroom and multi-grain rice cakes.

[0016] Preferably, in step (1), the sieve used for screening is a 100-120 mesh sieve.

[0017] Preferably, in step (3), the gelatinization temperature is 80-90°C and the gelatinization time is 20-30 minutes. The gelatinized material is refrigerated to form a gel. The gelatinized material has shear thinning behavior, which is conducive to printing. After starch gelatinization, it can form a gel with certain characteristics, achieve flowability and self-support, and is conducive to printing; refrigeration helps to increase the strength of the gel and increase the mechanical strength of the printed sample, that is, improve the printing stability of the printed sample.

[0018] Preferably, in step (4), the shaping is freeze-shaping.

[0019] Preferably, in step (5), the baking temperature is 100-140° C., and the baking time is 30-50 min.

[0020] Invention mechanism: Mushrooms have high nutritional value, but do not have 3D printing properties. Cereals are rich in variety and high in yield, contain a large amount of starch, and have shear-thinning behavior suitable for 3D printing after gelatinization, and have 3D printing properties. Combining mushrooms with cereals and pre-gelatinizing them can improve the printing feasibility of edible fungi. Both black glutinous corn and millet contain a large amount of starch, and have shear-thinning behavior suitable for 3D printing after gelatinization, which can increase the 3D printing diversity of mushrooms, thereby enhancing the utilization value of edible fungi and cereal raw materials.

[0021] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages: (1) The mushroom and multi-grain rice cake introduces corn and millet into the mushrooms, which improves the printing performance of the mushrooms. Without adding any additives (edible glue, etc.), printing can be successfully achieved, and the product is green, natural, nutritious and healthy; (2) The first limiting amino acids of oyster mushrooms, black glutinous corn and millet are leucine, tryptophan and lysine, respectively. Combining oyster mushrooms with grains black glutinous corn and millet is beneficial to protein complementarity, achieving amino acid balance, and improving their nutritional value; (3) The mushroom and multi-grain rice cake is based on the healthy food concept of high protein, high dietary fiber and low fat. By adjusting the ratio of oyster mushroom powder, black glutinous corn powder, millet powder and water and baking conditions, the taste of the rice cake and the 3D printing molding effect are improved to make a natural, green, nutritious and delicious personalized baked cake product with various shapes; (4) The preparation method is simple, no other additives are added, and it is green and natural. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a 3D printed sample image of the mushroom rice cake obtained in Example 1 of the present invention;

[0023] Figure 2 This is a 3D printed sample image of the mushroom rice cake obtained in Example 2 of the present invention;

[0024] Figure 3 This is a 3D printed sample image of the mushroom rice cake obtained in Example 3 of the present invention;

[0025] Figure 4 This is a picture of the mushroom rice cake product obtained by baking for 40 minutes in Example 5 of the present invention. DETAILED DESCRIPTION

[0026] The technical solution of the present invention is further described below in conjunction with embodiments.

[0027] Example 1

[0028] The mushroom and multi-grain rice cake prepared based on 3D printing technology of the present invention comprises the following steps:

[0029] (1) Wash fresh, disease-free and insect-free oyster mushrooms, blanch them in boiling water for 2 minutes, immediately take them out and put them in cold water, drain the water and put them in a 60°C forced air drying oven to dry them, and then put the dried oyster mushrooms, dried black glutinous corn kernels and millet into a grinder and grind them, and then pass them through a 100-mesh sieve;

[0030] (2) Weigh 7.3 g of oyster mushroom powder, 5.57 g of black glutinous corn powder and 18.62 g of millet powder in a 250 mL beaker and mix them evenly. Add 8 g of white sugar into 68.51 g of water and stir until dissolved. Transfer them to the mixed powder and stir evenly. Place in a water bath at 80 ° C and stir for 30 min until gelatinization is complete. After cooling, place in a refrigerator for refrigeration.

[0031] (3) Import the printing information into the 3D printer and print at room temperature (25°C). The printed sample is as follows Figure 1 As shown, the printed samples were used to determine the printing accuracy and printing stability.

[0032] Example 2

[0033] The mushroom and multi-grain rice cake prepared based on 3D printing technology of the present invention comprises the following steps:

[0034] (1) Wash fresh, disease-free and insect-free oyster mushrooms, blanch them in boiling water for 2 minutes, immediately take them out and put them in cold water, drain the water and put them in a 60°C forced air drying oven to dry them, and then put the dried oyster mushrooms, dried black glutinous corn kernels and millet in a grinder and grind them through a 100-mesh sieve;

[0035] (2) Weigh 15 g of oyster mushroom powder, 9.4 g of black glutinous corn powder and 12.25 g of millet powder in a 250 mL beaker and mix them evenly. Add 6 g of white sugar into 63.35 g of water and stir until dissolved. Transfer the sugar to the mixed powder and stir evenly. Gelatinize in a 90 °C water bath and stir from time to time for 20 min. After gelatinization is complete, cool and refrigerate.

[0036] (3) Import the printing information into the 3D printer and print at room temperature (25°C). The printed sample is as follows Figure 2 As shown, the printed samples were used to determine the printing accuracy and printing stability.

[0037] Example 3

[0038] The mushroom and multi-grain rice cake prepared based on 3D printing technology of the present invention comprises the following steps:

[0039] (1) Wash fresh, disease-free and insect-free oyster mushrooms, blanch them in boiling water for 2 min, take them out immediately and put them in cold water, drain the water and dry them in a 60°C forced air drying oven. Put the dried oyster mushrooms, dry black glutinous corn kernels and millet into a grinder and grind them through a 100-mesh sieve.

[0040] (2) Weigh 10.38 g of oyster mushroom powder, 4 g of black glutinous corn powder and 22 g of millet powder in a 250 mL beaker and mix them evenly. Add 8 g of white sugar into 63.63 g of water and stir until dissolved. Transfer the sugar to the mixed powder and stir evenly. Gelatinize in an 80 °C water bath and stir from time to time for 30 min. After gelatinization is complete, cool and refrigerate.

[0041] (3) Import the printing information into the 3D printer and print at room temperature (25°C). The printed sample is as follows Figure 3 As shown, the printed samples were used to determine the printing accuracy and printing stability.

[0042] Example 4

[0043] The mushroom and multi-grain rice cake prepared based on 3D printing technology of the present invention comprises the following steps:

[0044] (1) Using the preparation method of Example 1, the sample printed in step (3) is placed in a refrigerator for freezing and setting;

[0045] (2) The oven was preheated at 100, 110, and 120°C for 5 min, and then the 3D printed sample was placed in the oven and baked for 30 min to obtain the mushroom and multi-grain rice cake.

[0046] Table 1 Effects of different baking temperatures on the deformation rate and sensory scores of mushroom rice cakes

[0047] Baking temperature (℃) Deformation rate (%) Sensory score (points) 100 33.02 83.12 110 49.36 73.87 120 49.42 70.87

[0048] The effects of different baking temperatures on the deformation rate and sensory evaluation of mushroom rice cakes are shown in Table 1. As the baking temperature increases, the deformation rate gradually increases and the sensory score gradually decreases. This is because as the baking temperature increases, the surface of the mushroom rice cake quickly hardens and the color turns dark brown, and the internal moisture is difficult to evaporate, resulting in a hard outside and soft inside. The higher the temperature, the easier it is to expand, resulting in an increase in the deformation rate of the mushroom rice cake. In summary, the optimal baking temperature is 100°C.

[0049] Example 5

[0050] The mushroom and multi-grain rice cake prepared based on 3D printing technology of the present invention comprises the following steps:

[0051] (1) Using the preparation method of Example 1, the printed sample in step (3) is placed in a refrigerator to freeze and set;

[0052] (2) The oven was preheated at 100°C for 5 min, and then the 3D printed samples were placed in the oven and baked for 30, 40, and 50 min to obtain the mushroom and multi-grain rice cakes.

[0053] Table 2 Effects of different baking times on the deformation rate and sensory scores of mushroom rice cakes

[0054] Baking time (min) Deformation rate (%) Sensory score (points) 30 31.83 85.00 40 33.92 90.12 50 45.78 87.00

[0055] The effects of different baking times on the deformation rate and sensory evaluation of mushroom rice cakes are shown in Table 2. As the baking time increases, the deformation rate gradually increases, and the sensory score increases first and then decreases. This is because the longer the baking time, the more water the mushroom rice cake loses, so the deformation rate increases. When the baking time is too short, the taste is soft, sticky, moist and sticky; when the baking time is too long, the taste is relatively rough and the sensory score decreases. In summary, the optimal baking time is 40 minutes.

[0056] Comparative Example 1

[0057] (1) Wash fresh, disease-free and insect-free oyster mushrooms, blanch them in boiling water for 2 min, take them out immediately and put them in cold water, drain the water and dry them in a 60°C forced air drying oven, then grind the dried oyster mushrooms and millet in a grinder and pass them through a 100-mesh sieve.

[0058] (2) Weigh 15 g of Pleurotus ostreatus powder and mix it evenly in a 250 mL beaker. Add 8 g of white sugar into 45 g of water and stir until dissolved. Transfer the sugar into the mixed powder and stir evenly. Gelatinize in an 80°C water bath while stirring from time to time until gelatinization is complete. After cooling, refrigerate.

[0059] (3) The printing information was imported into a 3D printer and printed at room temperature (25°C). The printed samples were used to measure the printing accuracy and printing stability.

[0060] (4) Place the printed sample in a refrigerator to freeze and set.

[0061] (5) Preheat the oven at 100°C for 5 min, then place the 3D printed sample in the oven and bake for 40 min to obtain the mushroom and multi-grain rice cake.

[0062] Comparative Example 2

[0063] (1) removing surface impurities from dried black glutinous corn kernels and millet, placing them in a grinder and grinding them through a 100-mesh sieve;

[0064] (2) Weigh 5.57 g of black glutinous corn flour and 18.62 g of millet flour in a 250 mL beaker and mix them evenly. Add 8 g of white sugar into 60 g of water and stir until dissolved. Transfer the sugar to the mixed powder and stir evenly. Gelatinize in an 80 °C water bath and stir from time to time until gelatinization is complete. After cooling, place in a refrigerator.

[0065] (3) The printing information was imported into a 3D printer and printed at room temperature (25°C). The printed samples were used to measure the printing accuracy and printing stability.

[0066] (4) Place the printed sample in a refrigerator to freeze and set.

[0067] (5) Preheat the oven at 100°C for 5 min, then place the 3D printed sample in the oven and bake for 40 min to obtain the mushroom and multi-grain rice cake.

[0068] Comparative Example 3

[0069] (1) Wash fresh, disease-free and insect-free oyster mushrooms, blanch them in boiling water for 2 min, take them out immediately and put them in cold water, drain the water and dry them in a 60°C forced air drying oven, then grind the dried oyster mushrooms and millet in a grinder and pass them through a 100-mesh sieve.

[0070] (2) Weigh 7.3 g of Pleurotus ostreatus powder and 18.62 g of millet powder in a 250 mL beaker and mix them evenly. Add 8 g of white sugar into 60 g of water and stir until dissolved. Transfer the sugar to the mixed powder and stir evenly. Gelatinize in an 80°C water bath while stirring from time to time until gelatinization is complete. After cooling, refrigerate.

[0071] (3) The printing information was imported into a 3D printer and printed at room temperature (25°C). The printed samples were used to measure the printing accuracy and printing stability.

[0072] (4) Place the printed sample in a refrigerator to freeze and set.

[0073] (5) Preheat the oven at 100°C for 5 min, then place the 3D printed sample in the oven and bake for 40 min to obtain the mushroom and multi-grain rice cake.

[0074] Performance Testing

[0075] (1) Determination of 3D printing performance

[0076] Printing accuracy reflects the degree of match between the 3D printed sample and the designed model. Use a vernier caliper to measure the diagonal length and height of the printed sample and compare them with the designed model size. Use formula (1-1) to calculate the diagonal length and height accuracy of the printed sample, and use formula (1-3) to calculate the accuracy of the printed sample. The printing stability is determined by placing the printed sample at room temperature for 1 hour, measuring its dimensional value, and using formula (1-2) to calculate the stability of the printed sample. Repeat the measurement 3 times for each sample.

[0077]

[0078]

[0079]

[0080] Among them, PA stands for printing accuracy, PS stands for printing stability, L S , L H Respectively represent the size values ​​of the 3D printed sample after 0h and 1h, L 0 Represents the size value of the model.

[0081] The uncooked and cooked samples were photographed, and the surface area and height of the samples were measured using ImageJ software, which provided the volumes of the samples before and after baking.

[0082]

[0083] Where V0 is the volume of the unprocessed 3D printed sample, mm 3 ; V1 is the volume of the 3D printed sample baked by thermal processing, mm 3 .

[0084] (2) Sensory evaluation

[0085] The sensory evaluation was conducted in the Food Nutrition and Chemistry Laboratory. The evaluation team consisted of 20 sensory evaluators aged 20-30 (10 males and 10 females). They scored the samples from five different aspects: appearance (30 points), taste (20 points), color (10 points), flavor (20 points) and texture (20 points), with a total score of 100 points. The team members received corresponding training before the evaluation. Each sample was randomly numbered during the evaluation to make the evaluation results more objective. During the evaluation process, there was a period of time between the scoring of different samples, and the samples were rinsed with clean water. The sensory evaluation standards are shown in Table 3 below.

[0086] Table 3 Sensory evaluation standards

[0087]

[0088]

[0089] The 3D printing performance of Examples 1 to 3 and Comparative Examples 1 to 3 was measured, and the deformation rate and sensory evaluation were performed on the optimal combination of Examples 4 to 5 and the samples prepared in Comparative Examples 1 to 3; the test results are shown in Table 4.

[0090] Table 4 Deformation rate, sensory score, overall printing accuracy and printing stability of mushroom rice cake

[0091]

[0092] It can be seen from Table 4 that the printing accuracy and printing stability of the mushroom rice cakes obtained by Examples 1 to 3 are significantly better than those of Comparative Examples 1 to 3. In Comparative Examples 1 to 3, the printing accuracy and printing stability of the 3D printed samples are both lower than 95%.

[0093] The printing accuracy and printing stability of the mushroom rice cake products obtained in Examples 4 to 5 are significantly better than those in Comparative Examples 1 to 3. This is because the addition of the three raw materials will affect their texture properties and rheological properties: black glutinous corn mainly affects adhesion, viscosity, etc.; millet mainly affects gel strength, hardness and elasticity, etc.; oyster mushrooms will affect hardness, elasticity, adhesion, tackiness, cohesion, viscosity, etc., and the printing stability is mainly related to the hardness. Within the printable range, the greater the hardness, the higher the stability.

[0094] The deformation rate and sensory score of the mushroom rice cake products obtained in Examples 4 to 5 are significantly better than those in Comparative Examples 1 to 3. This is because too much mushroom powder will affect the taste and the black glutinous corn flour and millet flour provide it with a unique rice aroma and increase printing feasibility. The combination has a better aroma, better printing molding effect, and a lower deformation rate.

Claims

1. A method for preparing mushroom and grain rice cake based on 3D printing technology, characterized in that: The following steps are involved: (1) Crush the dried mushrooms, corn and millet and sieve them; (2) Dissolve white sugar in water, then add mushroom powder, corn flour and millet flour and mix well; (3) gelatinizing the material of step (2) and preparing it into a gel state; (4) adding the gel material prepared in step (3) into a 3D printer for printing and finalizing the shape after printing; (5) baking the shaped sample to obtain a mushroom and multi-grain rice cake; The raw materials of the mushroom and multi-grain rice cake are 7-15% mushroom powder, 4-10% corn flour, 12-22% millet flour and 60-70% water by mass fraction; the mushroom is oyster mushroom; the corn flour is black glutinous corn flour; the raw materials also include white granulated sugar, the mass of which accounts for 6-10% of the total mass of the mushroom powder, corn flour, millet flour and water; The gelatinization temperature is 80~90°C and the gelatinization time is 20~30 min.

2. The method for preparing the mushroom and coarse grain rice cake according to claim 1, characterized in that: In step (5), the baking temperature is 100-140°C and the baking time is 30-50 min.

3. The method for preparing the mushroom and coarse grain rice cake according to claim 1, characterized in that: In step (1), the sieve used for screening is a 100-120 mesh sieve.

4. The method for preparing the mushroom and coarse grain rice cake according to claim 1, characterized in that: In step (4), the shaping method is freezing shaping.

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