A flavor high internal phase emulsion with special rheological properties and its preparation method

Abstract

The present invention discloses a flavored high internal phase emulsion with special rheological properties and its preparation method, belonging to the field of food industry. For the first time, the present invention endows the protein-based high internal phase emulsion with 3D printing properties by adjusting the properties of the oil phase, which broadens the direction and thinking for the application and development of the protein-based high internal phase emulsion in the field of 3D printing. In addition, the addition of flavor makes it attract more consumers and has good market prospects.

Description

Technical Field

[0001] The present invention belongs to the field of the food industry, and particularly relates to a flavored high internal phase emulsion with special rheological properties and a preparation method thereof. Background Art

[0002] With the acceleration of people's life rhythm and the great integration of Chinese and Western cuisines, mayonnaise, as a formulated condiment, is widely popular among the people. Traditional mayonnaise contains more cholesterol and fatty acids, greatly increasing the risk of diseases such as obesity and cardiovascular diseases among the people. Therefore, the prior art has begun to attempt to use proteins to partially replace egg yolks to prepare high internal phase emulsions with structures and properties similar to mayonnaise, so as to meet the people's need for healthy diets.

[0003] 3D food printing is also known as food layered manufacturing technology. Compared with traditional manufacturing technologies, 3D food printing technology breaks its manufacturing boundaries and limitations. In addition, compared with traditional production methods, 3D printing technology has advantages such as being customizable, rapid prototyping, and simplifying the supply chain. During the 3D printing process, the selection of 3D printing materials is crucial. This material not only needs to have a certain fluidity to ensure that it can be smoothly extruded from the nozzle, but also needs to have good recoverability to ensure that it can quickly return to its original state after extrusion. In addition, this material also needs to have good self-supporting properties to ensure that the printed product can maintain the printed structure for a long time and prevent collapse. In recent years, people have shown great interest in high internal phase emulsions as a 3D printing material. Combining 3D printing technology to create new and healthy mayonnaise alternative products will broaden the application scope of mayonnaise in the food field.

[0004] CN 114847469 A reports a preparation method for a Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing. CN201910985534.7 reports a preparation method for a high internal phase emulsion stabilized by cod protein and its application. The above two patents both improve their 3D printing properties by adjusting the concentration of the protein stabilizing the high internal phase emulsion.

[0005] CN111789184A reports a preparation method for 3D printing foods with flavored oil gum. This patent endows the protein solution with 3D properties of a stable high internal phase emulsion by adding pectin to the protein solution.

[0006] CN 115245203 A reports a preparation method for a protein O / W high internal phase emulsion suitable for 3D printing and its application. This patent endows the high internal phase emulsion with good 3D printing properties by homogenizing the high internal phase emulsion after adding acid.

[0007] According to existing reports, the current methods for endowing protein-based high internal phase emulsions with 3D printing properties all involve modifying the emulsion directly after adjusting the protein or the emulsion. The former makes the preparation process more complicated and increases costs, while the latter adds additional acid that dilutes the mayonnaise, thus damaging the mayonnaise. Therefore, developing a new method to endow protein-based high internal phase emulsions with 3D printing properties and making it suitable for the actual production and processing of mayonnaise has become a technical problem that still needs to be solved.

[0008] Research has shown that the properties and composition of vegetable oil in mayonnaise are important factors affecting the sensory and physicochemical properties of mayonnaise. Changes in the properties of the oil phase have a certain impact on the rheological, physical, and mechanical properties of protein-based high internal phase emulsions. Therefore, novel healthy 3D-printable mayonnaise alternative products may be developed by adjusting the oil phase. Currently, however, there are no reports on the research of endowing protein-based high internal phase emulsions with 3D printing properties by adjusting the oil phase. In addition, good flavor will make the product attract more consumers. Therefore, developing a method to regulate the 3D printing properties of high internal phase emulsions based on flavored shiitake oil is of great significance for the production and processing of mayonnaise. Summary of the Invention

[0009] Technical Problem

[0010] Currently, there is no report on endowing protein-based high internal phase emulsions with 3D printing properties by adjusting the oil phase. Moreover, most of the foods obtained by 3D printing technology currently have poor self-supporting performance and worrying stability. At present, a method for adjusting the oil phase properties to improve the self-supporting performance and stability of 3D-printed foods is needed.

[0011] Technical Content

[0012] To achieve the above object, the present invention provides a high internal phase emulsion 3D printing material based on flavored shiitake oil, comprising the following steps:

[0013] S1. Preparation of casein solution: Mix casein with water to form casein solution A, and adjust the pH of casein solution A to 10-12 to obtain casein solution B;

[0014] S2. Adjusting pH: Adjust the pH of casein solution B described in step S1 to 5-7 to obtain casein solution C;

[0015] S3. Compound flavored shiitake oil: Mix soybean oil with shiitake oil to prepare flavored shiitake oil;

[0016] S4. Preparation of oil-water mixture: Mix casein solution C described in step S2 with the flavored shiitake oil described in step S3 to obtain an oil-water mixture;

[0017] S5. Homogenization: Homogenize the oil-water mixture described in step S4 to obtain a high internal phase emulsion 3D printing material of flavor mushroom oil.

[0018] Preferably, the concentration of casein in the casein solution A described in step S1 is 0.03 - 0.08 g / mL.

[0019] Preferably, the concentration of casein in the casein solution A described in step S1 is 0.04 - 0.06 g / mL.

[0020] Preferably, the mushroom oil described in step S3 is prepared as follows:

[0021] Powder the dried mushroom stalks and sieve to obtain mushroom powder, and then mix the mushroom powder with soybean oil and process to obtain mushroom oil.

[0022] Furthermore, the sieving is through a 20-mesh sieve.

[0023] Furthermore, the mass ratio of mushroom powder to soybean oil is (2 - 4):1.

[0024] Furthermore, the processing is extraction for 30 - 45 minutes under the conditions of an extraction kettle pressure of 20 - 25 MPa, an extraction kettle temperature of 25 - 35 °C, a separation kettle pressure of 7 - 9 MPa, a separation kettle temperature of 40 - 50 °C, and a CO2 flow rate of 25 - 30 L / h.

[0025] Preferably, the mass ratio of the compound soybean oil to the mushroom oil described in step S3 is (0.5 - 3):1.

[0026] Preferably, the mass ratio of the compound soybean oil to the mushroom oil described in step S3 is 2:3.

[0027] Preferably, the mass ratio of casein solution C to flavor mushroom oil in step S4 is 1:(3 - 5).

[0028] Preferably, the mass ratio of casein solution C to flavor mushroom oil in step S4 is 1:4.

[0029] Preferably, the homogenization parameters in step S5 are: homogenize at 7000 - 8500 r / min for 1 - 3 min.

[0030] The present invention provides a high internal phase emulsion 3D printing material of flavor mushroom oil prepared by the above method.

[0031] The application of the high internal phase emulsion 3D printing material of flavor mushroom oil provided by the present invention in the food field.

[0032] A method for improving the self-supporting performance and stability of 3D printed foods based on flavor mushroom oil, comprising the following steps:

[0033] S1. Preparation of casein solution: Mix casein with water to prepare casein solution A, and adjust the pH of casein solution A to 10 - 12 to obtain casein solution B;

[0034] S2. Adjust pH: Adjust the pH of casein solution B obtained in step S1 to 5 - 7 to obtain casein solution C;

[0035] S3. Compound flavor mushroom oil: Mix soybean oil and mushroom oil to prepare flavor mushroom oil.

[0036] S4. Prepare oil - water mixture: Mix casein solution C obtained in step S2 and flavor mushroom oil obtained in step S3 to obtain an oil - water mixture;

[0037] S5. Homogenize: Homogenize the oil - water mixture obtained in step S4 to obtain flavor mushroom oil high - internal - phase emulsion;

[0038] S6. 3D printing: Perform 3D printing on the flavor mushroom oil high - internal - phase emulsion obtained in step S5 to obtain 3D - printed food of flavor mushroom oil high - internal - phase emulsion.

[0039] Preferably, the concentration of casein in casein solution A described in step S1 is 0.03 - 0.08 g / mL.

[0040] Preferably, the concentration of casein in casein solution A described in step S1 is 0.04 - 0.06 g / mL.

[0041] Preferably, the mushroom oil described in step S3 is prepared according to the following steps:

[0042] Powderize and sieve dried mushroom stalks to obtain mushroom powder, then mix the mushroom powder with soybean oil, extract, and separate to obtain mushroom oil.

[0043] Further, the sieving is through a 20 - mesh sieve.

[0044] Further, the mass ratio of mushroom powder to soybean oil is (2 - 4):1.

[0045] Further, the extraction operation is carried out under the conditions of extraction kettle pressure 20 - 25 MPa, extraction kettle temperature 25 - 35 °C, separation kettle pressure 7 - 9 MPa, separation kettle temperature 40 - 50 °C, and CO2 flow rate 25 - 30 L / h for 30 - 45 minutes.

[0046] Preferably, the mass ratio of compound soybean oil to mushroom oil described in step S3 is (0.5 - 3):1.

[0047] Preferably, the mass ratio of compound soybean oil to mushroom oil described in step S3 is 2:3.

[0048] Preferably, in step S4, the mass ratio of casein solution C to flavored shiitake oil is 1:(3-5).

[0049] Preferably, in step S4, the mass ratio of casein solution C to flavored shiitake oil is 1:4.

[0050] Preferably, the homogenization parameters in step S5 are: homogenize at 7000-8500 r / min for 1-3 min.

[0051] Preferably, the 3D printing parameters in step S6 are: the nozzle diameter is 0.8-2 mm, the platform moving speed is 10-30 mm / s, and the extrusion speed is 5.0-6.0 mm 3 / s.

[0052] Beneficial effects

[0053] 1. The present invention endows the protein-based high internal phase emulsion with 3D printing characteristics by adjusting the oil phase properties for the first time, and this technology is of great significance in the actual production and processing of mayonnaise.

[0054] 2. The present invention uses flavored shiitake oil to prepare 3D printed foods, which can attract more consumers and has good market prospects.

[0055] 3. The key to the present invention being able to be used for 3D printing is to adjust the proportion of added shiitake oil, so that the prepared high internal phase emulsion has a relatively high yield stress and viscosity, and thus can be 3D printed. Brief description of the drawings

[0056] Figure 1 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 1 of the present invention - Chinese knot.

[0057] Figure 2 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 1 of the present invention - cylinder.

[0058] Figure 3 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 2 of the present invention - Chinese knot.

[0059] Figure 4 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 2 of the present invention - cylinder.

[0060] Figure 5 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 3 of the present invention - Chinese knot.

[0061] Figure 6 It is the 3D printing structure appearance diagram of the flavored shiitake oil high internal phase emulsion obtained in Example 3 of the present invention - cylinder.

[0062] Figure 7 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 1 of the present invention - Chinese knot.

[0063] Figure 8 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 1 of the present invention - cylinder.

[0064] Figure 9 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 2 of the present invention - Chinese knot.

[0065] Figure 10 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 2 of the present invention - cylinder.

[0066] Figure 11 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 3 of the present invention - Chinese knot.

[0067] Figure 12 It is the appearance diagram of the 3D printing structure of the high internal phase emulsion of flavor mushroom oil obtained in Comparative Example 3 of the present invention - cylinder.

[0068] Figure 13 It is the yield stress of the high internal phase emulsion of flavor mushroom oil obtained in the present invention.

[0069] Figure 14 It is the viscosity test of the high internal phase emulsion of flavor mushroom oil obtained in the present invention. Detailed implementation manners

[0070] The present invention will be further described below through specific implementation examples, but the implementation manners of the present invention are not limited thereto.

[0071] The model of the 3D printer is: FPE2, and the brand is: Shanghai Fuqi Fanji desktop rapid prototyping machine. Unless otherwise specified, the raw materials used in the present invention are all commercially available.

[0072] Example 1

[0073] S1. Preparation of casein solution: Mix casein with water, stir until casein is hydrated, and prepare casein solution A with a concentration of 0.05 g / ml. Adjust the pH of casein solution A to 11 to obtain casein solution B;

[0074] S2. Adjust pH: Adjust the pH of casein solution B described in step S1 to 6 to obtain casein solution C;

[0075] S3. Compound flavor mushroom oil: Mix soybean oil and mushroom oil in a mass ratio of 2:3 to prepare flavor mushroom oil.

[0076] Among them, the extraction of lentinus edodes oil refers to: A preparation method of lentinus edodes flavor oil (CN201811620567.3). First, grind the dried lentinus edodes stalks into powder and pass through a 20-mesh sieve to obtain lentinus edodes powder. Subsequently, mix 150 g of lentinus edodes powder with 50 g of soybean oil and load them into an extraction kettle. Extract for 45 minutes under the conditions of an extraction kettle pressure of 25 MPa, an extraction kettle temperature of 35 °C, a separation kettle pressure of 9 MPa, a separation kettle temperature of 50 °C, and a CO2 flow rate of 30 L / h to finally obtain lentinus edodes oil.

[0077] S4. Prepare an oil-water mixture: Mix the casein solution C described in step S2 and the flavored lentinus edodes oil described in step S3 according to a mass ratio of 1:4 to obtain an oil-water mixture;

[0078] S5. Homogenize: Homogenize the oil-water mixture described in step S4 to obtain a flavored lentinus edodes oil high internal phase emulsion;

[0079] S6. 3D printing: Perform 3D printing on the flavored lentinus edodes oil high internal phase emulsion described in step S5, with a nozzle diameter of 1 mm, a platform movement rate of 20 mm / s, and an extrusion rate of: 5.2 mm 3 / s to obtain a 3D printed food of flavored lentinus edodes oil high internal phase emulsion.

[0080] The flavored lentinus edodes oil high internal phase emulsion prepared in this example has good stability and does not flow when inverted.

[0081] The 3D printed food of flavored lentinus edodes oil high internal phase emulsion obtained in this example is as Figure 1 and Figure 2 shown. The printed Chinese knot pattern is very clear and there is no fusion between the lines. In addition, the printed 20-layer cylinder has good self-supporting characteristics and does not collapse. It shows that the flavored lentinus edodes oil regulated high internal phase emulsion in this example can be 3D printed.

[0082] Example 2

[0083] S1. Prepare casein solution: Take casein and mix it with water, stir until the casein is hydrated, and prepare a casein solution A with a concentration of 0.05 g / ml. Adjust the pH of the casein solution A to 11 to obtain a casein solution B;

[0084] S2. Adjust pH: Adjust the pH of the casein solution B described in step S1 to 6 to obtain a casein solution C;

[0085] S3. Compound flavored lentinus edodes oil: Mix soybean oil and lentinus edodes oil according to a mass ratio of 1:1 to prepare flavored lentinus edodes oil.

[0086] Among them, the extraction of lentinus edodes oil refers to: A preparation method of lentinus edodes flavor oil (CN201811620567.3). First, grind the dried lentinus edodes stalks into powder and pass through a 20-mesh sieve to obtain lentinus edodes powder. Then, mix 150 g of lentinus edodes powder with 50 g of soybean oil and load them into an extraction kettle. Extract for 45 minutes under the conditions of an extraction kettle pressure of 25 MPa, an extraction kettle temperature of 35 °C, a separation kettle pressure of 9 MPa, a separation kettle temperature of 50 °C, and a CO2 flow rate of 30 L / h to finally obtain lentinus edodes oil.

[0087] S4. Prepare the oil-water mixture: Mix the casein solution C described in step S2 and the flavored lentinus edodes oil described in step S3 according to a mass ratio of 1:4 to obtain an oil-water mixture;

[0088] S5. Homogenize: Homogenize the oil-water mixture described in step S4 to obtain a flavored lentinus edodes oil high internal phase emulsion;

[0089] S6. 3D printing: Perform 3D printing on the flavored lentinus edodes oil high internal phase emulsion described in step S5, with a nozzle diameter of 1 mm, a platform movement rate of 20 mm / s, and an extrusion rate of: 5.2 mm 3 / s to obtain a 3D printed food of flavored lentinus edodes oil high internal phase emulsion.

[0090] The flavored lentinus edodes oil high internal phase emulsion prepared in this example has good stability and does not flow when inverted.

[0091] The 3D printed food of the flavored lentinus edodes oil high internal phase emulsion obtained in this example is as Figure 3 and Figure 4 shown. The printed Chinese knot pattern is very clear and there is no fusion between the lines. However, the printed 20-layer cylinder cannot stand well and will collapse. It shows that the flavored lentinus edodes oil-regulated high internal phase emulsion in this example has relatively good 3D printing characteristics but lacks good self-supporting characteristics.

[0092] Example 3

[0093] S1. Preparation of casein solution: Take casein and mix it with water, stir until the casein is hydrated, and prepare a casein solution A with a concentration of 0.05 g / ml. Adjust the pH of the casein solution A to 11 to obtain a casein solution B;

[0094] S2. Adjust pH: Adjust the pH of the casein solution B described in step S1 to 6 to obtain a casein solution C;

[0095] S3. Compound flavored lentinus edodes oil: Mix soybean oil and lentinus edodes oil according to a mass ratio of 13:7 to prepare flavored lentinus edodes oil.

[0096] Among them, the extraction of lentinus edodes oil refers to: A preparation method of lentinus edodes flavor oil (CN201811620567.3). First, grind the dried lentinus edodes stalks into powder and pass through a 20-mesh sieve to obtain lentinus edodes powder. Subsequently, mix 150 g of lentinus edodes powder with 50 g of soybean oil and load them into an extraction kettle. Under the conditions of an extraction kettle pressure of 25 MPa, an extraction kettle temperature of 35 °C, a separation kettle pressure of 9 MPa, a separation kettle temperature of 50 °C, and a CO2 flow rate of 30 L / h, extract for 45 minutes to finally obtain lentinus edodes oil.

[0097] S4. Prepare an oil-water mixture: Mix the casein solution C described in step S2 and the flavor lentinus edodes oil described in step S3 according to a mass ratio of 1:4 to obtain an oil-water mixture;

[0098] S5. Homogenize: Homogenize the oil-water mixture described in step S4 to obtain a flavor lentinus edodes oil high internal phase emulsion;

[0099] S6. 3D printing: Perform 3D printing on the flavor lentinus edodes oil high internal phase emulsion described in step S5, with a nozzle diameter of 1 mm, a platform moving rate of 20 mm / s, and an extrusion rate of: 5.2 mm 3 / s to obtain a 3D printed food of flavor lentinus edodes oil high internal phase emulsion.

[0100] The flavor lentinus edodes oil high internal phase emulsion prepared in this example has good stability and does not flow when inverted.

[0101] The 3D printed food of flavor lentinus edodes oil high internal phase emulsion obtained in this example is as Figure 5 and Figure 6 shown. The printed Chinese knot pattern is very clear and there is no fusion between the lines. However, the printed 20-layer cylinder cannot stand well and will collapse. It shows that the flavor lentinus edodes oil regulated high internal phase emulsion of this example also has relatively good 3D printing characteristics, but still lacks good self-supporting characteristics.

[0102] Comparative Example 1

[0103] S1. Prepare casein solution: Mix casein with water and stir until the casein is hydrated to prepare a casein solution A with a concentration of 0.05 g / ml. Adjust the pH of the casein solution A to 11 to obtain a casein solution B;

[0104] S2. Adjust pH: Adjust the pH of the casein solution B described in step S1 to 6 to obtain a casein solution C;

[0105] S3. Compound flavor lentinus edodes oil: Mix soybean oil and lentinus edodes oil according to a mass ratio of 4:1 to prepare flavor lentinus edodes oil.

[0106] The extraction of the lentinus edodes oil refers to: A preparation method of lentinus edodes flavor oil (CN201811620567.3). First, the dried lentinus edodes stalks are ground into powder and passed through a 20-mesh sieve to obtain lentinus edodes powder. Subsequently, 150 g of lentinus edodes powder is mixed with 50 g of soybean oil and loaded into an extraction kettle. Under the conditions of an extraction kettle pressure of 25 MPa, an extraction kettle temperature of 35 °C, a separation kettle pressure of 9 MPa, a separation kettle temperature of 50 °C, and a CO2 flow rate of 30 L / h, extraction is carried out for 45 minutes to finally obtain lentinus edodes oil.

[0107] S4. Prepare an oil-water mixture: Mix the casein solution C described in step S2 and the flavor lentinus edodes oil described in step S3 in a mass ratio of 1:4 to obtain an oil-water mixture;

[0108] S5. Homogenize: Homogenize the oil-water mixture described in step S4 to obtain a flavor lentinus edodes oil high internal phase emulsion;

[0109] S6. 3D printing: Perform 3D printing on the flavor lentinus edodes oil high internal phase emulsion described in step S5, with a nozzle diameter of 1 mm, a platform movement rate of 20 mm / s, and an extrusion rate of: 5.2 mm 3 / s, to obtain a 3D printed food of flavor lentinus edodes oil high internal phase emulsion.

[0110] The flavor lentinus edodes oil high internal phase emulsion prepared in this comparative example has good stability and does not flow when inverted.

[0111] The 3D printed food of flavor lentinus edodes oil high internal phase emulsion obtained in this comparative example is as Figure 7 and Figure 8 shown. The lines between the printed Chinese knot patterns are fused. And the 20-layer cylinder printed cannot stand well and will collapse. It shows that the flavor lentinus edodes oil-regulated high internal phase emulsion in this comparative example does not have 3D printing characteristics.

[0112] Comparative Example 2

[0113] S1. Prepare a casein solution: Take casein and mix it with water, stir until the casein is hydrated, and prepare a casein solution A with a concentration of 0.05 g / ml. Adjust the pH of the casein solution A to 11 to obtain a casein solution B;

[0114] S2. Adjust pH: Adjust the pH of the casein solution B described in step S1 to 6 to obtain a casein solution C;

[0115] S3. Compound flavor lentinus edodes oil: Mix soybean oil and lentinus edodes oil in a mass ratio of 9:1 to prepare flavor lentinus edodes oil.

[0116] Among them, the extraction of lentinus edodes oil refers to: A preparation method of lentinus edodes flavor oil (CN201811620567.3). First, dry lentinus edodes stalks are ground into powder and passed through a 20-mesh sieve to obtain lentinus edodes powder. Subsequently, 150 g of lentinus edodes powder is mixed with 50 g of soybean oil and loaded into an extraction kettle. Under the conditions of an extraction kettle pressure of 25 MPa, an extraction kettle temperature of 35 °C, a separation kettle pressure of 9 MPa, a separation kettle temperature of 50 °C, and a CO2 flow rate of 30 L / h, extraction is carried out for 45 minutes to finally obtain lentinus edodes oil.

[0117] S4. Prepare an oil-water mixture: Mix the casein solution C described in step S2 with the flavor lentinus edodes oil described in step S3 according to a mass ratio of 1:4 to obtain an oil-water mixture;

[0118] S5. Homogenize: Homogenize the oil-water mixture described in step S4 to obtain a flavor lentinus edodes oil high internal phase emulsion;

[0119] S6. 3D printing: Perform 3D printing on the flavor lentinus edodes oil high internal phase emulsion described in step S5, with a nozzle diameter of 1 mm, a platform movement rate of 20 mm / s, and an extrusion rate of: 5.2 mm 3 / s to obtain a 3D printed food of flavor lentinus edodes oil high internal phase emulsion.

[0120] The flavor lentinus edodes oil high internal phase emulsion prepared in this comparative example has good stability and does not flow when inverted.

[0121] The 3D printed food of flavor lentinus edodes oil high internal phase emulsion obtained in this comparative example is as Figure 9 and Figure 10 shown. The lines between the printed Chinese knot patterns merge. Moreover, the printed 20-layer cylinder cannot stand well and will collapse. It shows that the flavor lentinus edodes oil-regulated high internal phase emulsion of this comparative example does not have 3D printing characteristics.

[0122] Comparative Example 3

[0123] S1. Prepare a casein solution: Take casein and mix it with water, stir until the casein is hydrated, and prepare a casein solution A with a concentration of 0.05 g / ml. Adjust the pH of the casein solution A to 11 to obtain a casein solution B;

[0124] S2. Adjust pH: Adjust the pH of the casein solution B described in step S1 to 6 to obtain a casein solution C;

[0125] S3. Prepare an oil-water mixture: Mix the casein solution C described in step S2 with soybean oil according to a mass ratio of 1:4 to obtain an oil-water mixture;

[0126] S4. Homogenize: Homogenize the oil-water mixture described in step S3 to obtain a high internal phase emulsion;

[0127] S5, 3D printing: 3D print the high internal phase emulsion described in step S4. The nozzle diameter is 1 mm, the platform moving rate is 20 mm / s, and the extrusion rate is 5.2 mm 3 / s to obtain 3D printed food from the high internal phase emulsion.

[0128] The high internal phase emulsion prepared in this comparative example has good stability and does not flow when inverted.

[0129] The 3D printed food of the high internal phase emulsion of flavor mushroom oil obtained in this comparative example is as Figure 11 and Figure 12 shown. The lines between the printed Chinese knot patterns are fused. Moreover, the printed 20-layer cylinder cannot stand well and will collapse. This indicates that the flavor mushroom oil-regulated high internal phase emulsion of this comparative example does not have 3D printing characteristics.

[0130] In addition, amplitude scanning is performed on the high internal phase emulsions of the above-mentioned various examples and comparative examples to obtain the corresponding yield stress. The results are as Figure 13 shown. Example 1 > Example 2, and there is no significant difference between Example 2 and Example 3. Example 3 > Comparative Example 1 > Comparative Example 2. There is no significant difference between Comparative Example 2 and Comparative Example 3. The increase in yield stress proves that the emulsion has better mechanical properties, so that the printed sample has better self-supporting characteristics and prevents collapse.

[0131] In addition, viscosity scanning is performed on the high internal phase emulsions of the above-mentioned various examples and comparative examples. The results are as Figure 14 shown. Example 1 > Example 2 > Example 3 > Comparative Example 1 > Comparative Example 2 > Comparative Example 3. The results show that as the proportion of mushroom oil increases, the viscosity of the prepared emulsion is higher.

[0132] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and should be covered by the protection scope of the present invention.

Claims

1. A preparation method of a 3D printing material based on high internal phase emulsion of flavor mushroom oil, characterized in that, Including the following steps: S1. Preparation of casein solution: Mix casein with water to prepare casein solution A, and adjust the pH of casein solution A to 10 - 12 to obtain casein solution B; S2. Adjusting pH: Adjust the pH of casein solution B described in step S1 to 5 - 7 to obtain casein solution C; S3. Compound flavor lentinus edodes oil: Mix soybean oil and lentinus edodes oil to prepare flavor lentinus edodes oil; the mass ratio of soybean oil to lentinus edodes oil is 1.5 - 2:3; S4. Preparation of oil - water mixture: Mix casein solution C described in step S2 and flavor lentinus edodes oil described in step S3 to obtain an oil - water mixture; the mass ratio of casein solution C to flavor lentinus edodes oil is 1:3 - 5; S5. Homogenization: Homogenize the oil - water mixture described in step S4 to obtain a flavor lentinus edodes oil high - internal - phase emulsion 3D printing material.

2. The method according to claim 1, characterized in that, The concentration of casein in casein solution A described in step S1 is 0.03 - 0.08 g / mL.

3. The method according to claim 1, characterized in that, The lentinus edodes oil described in step S3 is prepared according to the following steps: Powderize and sieve dried lentinus edodes stalks to obtain lentinus edodes powder, and then mix lentinus edodes powder with soybean oil and process to obtain lentinus edodes oil.

4. The method according to claim 3, wherein The mass ratio of lentinus edodes powder to soybean oil is 2 - 4:

1.

5. The method according to claim 3, characterized in that The processing is extraction for 30 - 45 minutes under the conditions of extraction kettle pressure of 20 - 25 MPa, extraction kettle temperature of 25 - 35 °C, separation kettle pressure of 7 - 9 MPa, separation kettle temperature of 40 - 50 °C, and CO2 flow rate of 25 - 30 L / h.

6. A flavor lentinus edodes oil high - internal - phase emulsion 3D printing material prepared by the method according to any one of claims 1 - 5.

7. Use of the flavor lentinus edodes oil high - internal - phase emulsion 3D printing material described in claim 6 in the food field.

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