Chicken mince suitable for 3D printing and preparation method and application thereof

Abstract

The present invention provides a chicken mince suitable for 3D printing, a preparation method and application thereof, and relates to the field of 3D printed food. The chicken mince suitable for 3D printing provided by the present invention comprises chicken mince, water, NaCl, chitosan and vegetable oil as raw materials, and vegetable oil is used to improve the 3D printability of the chicken mince, which has the following advantages: vegetable oil is rich in polyunsaturated fatty acids and has high nutritional value; the addition of common allergens such as pea protein is omitted, which is safer, and gelatin, starch, fat and other ingredients are not used, which is in line with the research and development trend of healthy food; the shape accuracy of the product is improved, and the rheology, texture characteristics and printability of the chicken mince can be significantly improved, the occurrence of nozzle clogging during printing is reduced, and the printing flatness is better.

Description

Technical Field

[0001] The present invention relates to the field of 3D printed food, and in particular to a chicken paste suitable for 3D printing, and a preparation method and application thereof. Background Art

[0002] 3D printing is an automatic manufacturing process that transforms digital models into interesting 3D objects through the principles of deposition manufacturing and layer-by-layer stacking. With the improvement of health awareness, a single food design has been unable to meet consumers' pursuit of healthy nutrition and personalized food. 3D printing technology is an excellent choice for customized food. For infants, the elderly, chronic patients and other people with special nutritional needs, 3D printed food can change the formula in real time by increasing or decreasing the proportion of certain nutrients to achieve precise nutrition.

[0003] Chicken is one of the meat products that people consume daily, but the appearance of chicken products sold in the market today is simple and single. If 3D printing technology can be used in the processing of chicken products, the appearance of chicken products can be improved, and they can be personalized and nutritious, which is expected to bring higher economic benefits. Due to the rich muscle fibers in chicken, it is very easy to cause nozzle clogging during 3D printing. Therefore, the primary task in the research and development of 3D printed chicken products is to solve the problem of chicken paste fluidity and ensure the smooth progress of the printing process. In addition, it is also necessary to ensure the printing accuracy, stability, support, etc. of the product.

[0004] A small amount of research has been conducted in the prior art on the chicken mince system suitable for 3D printing, but there are still many areas that need to be improved. For example, the non-patent document "The Effect of Gelatin on the Stability of 3D Printing Forming of Chicken Mince" uses gelatin to enhance the viscosity and gel strength of the chicken mince system and improve the stability of 3D printing forming of chicken mince. However, its apparent viscosity still needs to be improved, and the surface of its 3D printed product is uneven, with varying degrees of protrusions; Patent document CN109077251A discloses that adding starch to minced meat can increase the gel strength and elasticity of the minced meat gel and reduce the viscosity of the minced meat. In addition to adding starch, a large amount of fat (fat meat) is also added during the chopping process, with an amount of up to 50% to 80% of the raw meat. Although it may have a certain improvement on the 3D printability of chicken mince, the addition of a large amount of fat meat and starch is not suitable for promoting it as a healthy food, which affects the audience range of the food. In addition, due to Figure 2 The pictures of the 3D printed chicken mince show that there are many holes on the surface of the product, indicating that broken wires and discontinuities occurred during the 3D printing process. Figure 4 and Figure 5The minced pork 3D printed product also has an uneven surface, with obvious protrusions and voids. Patent document CN111758910A discloses a minced chicken system suitable for 3D printing, adding pea protein and glutamine transferase to improve the 3D printability of minced chicken. However, pea protein is a common allergen and is very likely to cause food allergies. Figure 4 It can be seen that when the amount of pea protein added is low, the printed product has an obvious problem of uneven surface. When the addition amount is 30%, the 3D printing effect is best, but adding a large amount is more likely to cause allergy risks.

[0005] Therefore, there is an urgent need in the art to provide a chicken paste suitable for 3D printing, so that the printed chicken products have high printing accuracy, good stability, strong support, and at the same time have high nutritional value and food safety. Summary of the invention

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the chicken paste system suitable for 3D printing in the prior art, that is, the presence of allergens, the inability to be promoted as a healthy food, and the need to improve 3D printability, thereby providing a new chicken paste suitable for 3D printing and its preparation method and application.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] In a first aspect, the present invention provides a chicken paste suitable for 3D printing, which comprises the following raw material components by weight: 100 parts of chicken paste, 25-35 parts of water, 1.5-2 parts of NaCl, 0.3-0.5 parts of chitosan and 10-20 parts of vegetable oil.

[0009] Furthermore, the chicken paste suitable for 3D printing includes the following raw material components: 100 parts of chicken paste, 30 parts of water, 1.5 parts of NaCl, 0.4 parts of chitosan and 15 parts of vegetable oil.

[0010] Furthermore, the vegetable oil includes at least one of soybean oil, peanut oil and olive oil. Preferably, the vegetable oil is peanut oil.

[0011] In a second aspect, the present invention provides a method for preparing the chicken paste suitable for 3D printing, comprising the following steps: evenly mixing the chicken paste, water, NaCl, chitosan and vegetable oil in proportion, and then homogenizing and refrigerating in sequence to obtain the chicken paste suitable for 3D printing.

[0012] Furthermore, the chicken mince is obtained by removing fascia and visible fat from chicken breast, cutting into pieces and chopping; the chopping conditions are: chopping at 3000 rpm for 2 minutes; the homogenizing conditions are: homogenizing at 4000 rpm for 5 minutes; and the refrigeration conditions are: refrigerating at 4°C for 10 to 15 hours.

[0013] In a third aspect, the present invention provides the chicken paste suitable for 3D printing, or the use of the chicken paste suitable for 3D printing obtained by the preparation method in the preparation of 3D printed chicken products.

[0014] In a fourth aspect, the present invention provides a 3D printed chicken product, which is obtained by 3D printing chicken mince, wherein the chicken mince is the chicken mince suitable for 3D printing, or the chicken mince suitable for 3D printing obtained by the preparation method.

[0015] In a fifth aspect, the present invention provides a method for preparing the 3D printed chicken product, comprising the following steps: placing the chicken paste suitable for 3D printing into a 3D printer, selecting a printing pattern, setting the printing temperature to 23-25°C, the filling density to 100%, and starting layered printing according to the model set by the software. The printing parameters are set as follows: layer height 1mm, nozzle diameter 1.3mm, filament diameter 9.8mm; after the 3D printing is completed, shaping is performed to obtain the 3D printed chicken product.

[0016] Furthermore, the shaping operation is to stand at room temperature for 4 hours.

[0017] In a sixth aspect, the present invention provides a method for processing a 3D printed chicken product, comprising the following steps: placing the 3D printed chicken product or the 3D printed chicken product obtained by the preparation method into an oven for baking.

[0018] Furthermore, the baking temperature is 160° C., and the baking time is 12 to 16 minutes.

[0019] The technical solution of the present invention has the following advantages:

[0020] 1. The chicken mince suitable for 3D printing provided by the present invention comprises chicken mince, water, NaCl, chitosan and vegetable oil. The present invention uses vegetable oil for the first time to improve the 3D printability of chicken mince, which has the following outstanding advantages:

[0021] First, vegetable oils are rich in polyunsaturated fatty acids, which have high nutritional value and important impacts on human health, especially in preventing cardiovascular disease, coronary heart disease and cancer. In addition, polyunsaturated fatty acids also have beneficial effects on inflammation, thrombosis and autoimmune diseases, hypertension, etc.

[0022] Second, adding vegetable oil as a key component to improve the properties of chicken mince eliminates the addition of common allergens such as pea protein, making it safer and not using ingredients such as gelatin, starch, and fat, which is in line with the research and development trend of healthy food;

[0023] Third, adding vegetable oil to improve the 3D printability of chicken mince increases the shape accuracy of the product, which can significantly improve the rheology, texture properties and printability of chicken mince, reduce the occurrence of nozzle clogging during printing, and improve printing smoothness.

[0024] 2. In the chicken mince suitable for 3D printing provided by the present invention, the vegetable oil can be peanut oil, soybean oil, olive oil, etc., among which peanut oil is a balanced vegetable oil, which retains more nutrients such as VE and carotene; soybean oil is highly nutritious, contains a large amount of linoleic acid and a small amount of α-linolenic acid required by the human body, and is rich in VE; olive oil can prevent vascular diseases such as hypertension, improve brain function, and is beneficial to women's longevity.

[0025] In addition, the present invention has found through research that adding peanut oil to the chicken mince system has more prominent advantages than soybean oil and olive oil:

[0026] First, the apparent viscosity and fluidity of the chicken mince system with peanut oil added are the most suitable, and the pseudoplasticity is the strongest, indicating that the mince has good fluidity under high-speed shearing, so that it can be smoothly extruded from the nozzle, ensuring the smoothness of the 3D printing process, and at the same time, it is more conducive to maintaining the shape of the product after printing is completed;

[0027] Second, during the static process after 3D printing, the chicken mince system with peanut oil added had a lower shrinkage rate. Even after 4 hours of static standing, the stability was still very strong, and its initial structure was better maintained.

[0028] Third, the 3D printed chicken products in the chicken mince system with added peanut oil have dense internal tissue and clear structure after being heated in the oven. Through texture testing of the heated samples, it was found that the samples with added peanut oil have higher chewiness than other groups, reflecting that they have better self-supporting ability and can better maintain their shape after printing and during heating.

[0029] 3. The preparation method of the chicken paste suitable for 3D printing and the 3D printed chicken products provided by the present invention is simple and easy to control, can realize the customization and healthiness of the products, improve the problem of the single and simple appearance of chicken products on the market, has high economic benefits, and provides technical support for actual production.

[0030] 4. Compared with the microwave heating process, the processing method of the 3D printed chicken products provided by the present invention selects the baking process so that the 3D printed products can better maintain the original shape and size, without obvious collapse, depression and other changes. At the same time, in the baking process, the thermal stability and water retention of the 3D printed chicken products obtained by adding vegetable oil are also improved, reducing the loss of juice caused by heating of the product and retaining the best flavor of the product to the greatest extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 1 is a comparison chart of apparent viscosity, consistency index and flowability index of chicken mince prepared by adding different vegetable oils in Experimental Example 1 of the present invention, wherein A is the apparent viscosity, B is K, and C is the flowability index n;

[0033] Figure 2 It is a comparison chart of the storage modulus (G') and loss modulus (G") of the chicken paste prepared by adding different vegetable oils in Experimental Example 1 of the present invention;

[0034] Figure 3 This is a comparison chart of the oscillatory shear viscosity and continuous shear viscosity (Cox-Merz rule) of chicken paste prepared by adding different vegetable oils in Experimental Example 1 of the present invention, wherein A is a control group, B is an olive oil group, C is a soybean oil group, and D is a peanut oil group;

[0035] Figure 4 This is a comparison chart of the shape accuracy of 3D printed chicken products obtained by adding chicken paste prepared with different vegetable oils in Experimental Example 2 of the present invention;

[0036] Figure 5 This is a comparison chart of the shrinkage rates of 3D printed chicken products obtained by adding chicken paste prepared with different vegetable oils in Experimental Example 2 of the present invention;

[0037] Figure 6 3D printed chicken products obtained by adding different vegetable oils to the minced chicken prepared in Experimental Example 2 of the present invention are shown in FIG. 1 , wherein A is a 3D printed model diagram, B is a side view of a cube model sample, C is a top view of a heart-shaped model sample, and D is a top view of a star-shaped model sample;

[0038] Figure 7The shape accuracy and α of the 3D printed chicken product obtained by adding different vegetable oils to the chicken paste prepared in Experimental Example 3 of the present invention after being placed for 4 hours SF Linear regression plot of ;

[0039] Figure 8 This is a comparison chart of the shape accuracy and shrinkage rate of the 3D printed chicken products obtained by adding chicken paste prepared with different vegetable oils in Experimental Example 4 of the present invention after being heated in different ways, wherein A is the shape accuracy and B is the shrinkage rate;

[0040] Fig. 9 This is a diagram showing the appearance of 3D printed chicken products obtained by adding different vegetable oils to chicken paste prepared in Experimental Example 4 of the present invention after being heated in different ways;

[0041] Fig.10 yes Fig. 9 This is a comparison chart of the juice loss rate of 3D printed chicken products obtained by adding chicken paste prepared with different vegetable oils in Experimental Example 4 of the present invention after being heated in different ways.

[0042] exist Figure 1 , 4 , 5, 8, and 10, the statistical results are expressed as “mean ± SD”, n = 4. In the figures, *, **, and *** indicate significant differences at the levels of P < 0.05, P < 0.01, and P < 0.001, respectively. DETAILED DESCRIPTION

[0043] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0044] Source of raw materials:

[0045] Chicken breast was purchased from Nanjing Suguo Supermarket; NaCl was purchased from Sinopharm Chemical Reagent Co., Ltd.; chitosan and olive oil were purchased from Shanghai McLean Biochemical Technology Co., Ltd.; soybean oil was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.; and peanut oil was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0046] Sources of instruments and equipment:

[0047] Knife grinder—Beijing Gridman Instrument Equipment Co., Ltd.; PD500 homogenizer—Prima, UK; microwave oven—Guangdong Galanz Microwave Appliance Manufacturing Co., Ltd.; oven—Hangzhou Joyoung Household Appliances Co., Ltd.; FSE-2 food 3D printer—Kunshan Bolimai 3D Printing Technology Co., Ltd.; MCR-301 rheometer—Anton Paar GmbH, Germany; texture analyzer—Stable Micro Systems, UK; Minolta CR-400—Minolta, Japan.

[0048] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the art can be used. The raw materials or instruments used are all conventional products that can be obtained commercially, including but not limited to the raw materials or instruments used in the examples of this application.

[0049] Example 1

[0050] This embodiment provides a chicken paste suitable for 3D printing, and the preparation method thereof is as follows:

[0051] (1) Pretreatment: Fresh chicken breast was removed of fascia and visible fat, cut into small pieces, and put into a meat grinder at 3000 rpm for 2 min to obtain chicken mince;

[0052] (2) Mixing: Add 30 g of deionized water, 1.5 g of NaCl, 0.4 g of chitosan and 15 g of soybean oil to 100 g of the chicken paste obtained in step (1), and mix well.

[0053] (3) Homogenization: The chicken paste treated in step (2) was homogenized using a homogenizer at 4000 rpm for 5 min;

[0054] (4) Refrigeration: The chicken paste processed in step (3) is refrigerated at 4° C. for 12 h to obtain chicken paste suitable for 3D printing.

[0055] This embodiment also provides a 3D printed chicken product, which is obtained by 3D printing using the above-prepared chicken paste suitable for 3D printing, and the specific steps are as follows:

[0056] Put the minced chicken suitable for 3D printing into the 3D printer, select the printing graphics (a cube of 20mm×20mm×20mm, a heart with a thickness of 6mm, and a hollow five-pointed star with a thickness of 3mm), set the printing temperature to 23°C, the filling density to 100%, and start layered printing according to the model set by the software. The printing parameters are set as follows: layer height 1mm, nozzle diameter 1.3mm, filament diameter 9.8mm; after the 3D printing is completed, let it stand at room temperature for 4h to obtain a 3D printed chicken product.

[0057] Example 2

[0058] This embodiment provides a chicken paste suitable for 3D printing. The preparation method thereof is similar to that of Example 1, except that soybean oil is replaced with peanut oil.

[0059] This embodiment provides a method for preparing a 3D printed chicken product. The chicken paste suitable for 3D printing is prepared by this embodiment. The specific method steps are all referred to Example 1.

[0060] Example 3

[0061] This embodiment provides a chicken paste suitable for 3D printing. The preparation method thereof is similar to that of Embodiment 1, except that the soybean oil is replaced with olive oil.

[0062] This embodiment provides a method for preparing a 3D printed chicken product. The chicken paste suitable for 3D printing is prepared by this embodiment. The specific method steps are all referred to Example 1.

[0063] Comparative Example

[0064] This comparative example provides a chicken paste suitable for 3D printing, and the preparation method thereof refers to that of Example 1, except that soybean oil is not added.

[0065] This comparative example provides a method for preparing a 3D printed chicken product. The chicken paste suitable for 3D printing is prepared by using this comparative example. The specific method steps are all referred to Example 1.

[0066] Experimental Example 1 Rheological test of chicken paste

[0067] The chicken mince suitable for 3D printing prepared in Examples 1 to 3 and the comparative example was subjected to a rheological test. Examples 1 to 3 and the comparative example were respectively recorded as SO group (soybean oil group), PO group (peanut oil group), OO group (olive oil group) and Con group (control group). The test method is as follows:

[0068] The temperature of the rheometer was set to 25 °C, the gap between the two plates was set to 0.5 mm, and the steady-state rheological properties were measured using a PP50 probe. The shear rate was increased from 0.1 to 10 s -1 The dynamic rheological properties were characterized by a small amplitude oscillation sweep mode with a frequency oscillation range of 0.1 to 100 Hz and measured at a strain of 0.1%. All measurements were performed within a defined linear viscoelastic region. The elastic modulus (G') and loss modulus (G") were recorded as a function of frequency. The relationship between shear stress and shear rate is described by the Ostwald-de-Waele model, as follows:

[0069]

[0070] Dynamic test data are expressed in terms of complex modulus (G*) and complex dynamic viscosity (η * ), these parameters are indicators of the overall response of the sample to sinusoidal strain, which is calculated by the following equation:

[0071]

[0072]

[0073] The elastic modulus (G') and loss modulus (G") were modeled as exponential functions of the angular frequency (ω), and the deviation from the CMR rule was examined using the deviation coefficient α SF express.

[0074] The results are as follows Figures 1 to 3 And as shown in Table 1.

[0075] Table 1 Storage modulus and loss modulus of chicken mince with power law functions of Aα and dynamic shear parameter of modified Cox-Merz rule

[0076]

[0077] Note: Different letters ac indicate significant differences

[0078] (1) Apparent viscosity

[0079] like Figure 1 As shown in A, the apparent viscosity of the Con group is significantly higher than that of the SO group, PO group, and OO group with vegetable oil added, indicating that adding vegetable oil to chicken mince can enhance 3D printing by increasing fluidity. The apparent viscosity of the SO group samples is the highest, followed by the PO group, and finally the OO group. This shows that the OO group has the strongest fluidity, but too high fluidity is not conducive to maintaining the shape of the product after printing, and poor fluidity is not conducive to the extrusion of minced meat from the nozzle. After comparison, the apparent viscosity of the PO group is most suitable for 3D printing.

[0080] The classic Ostwald-de-Waele model can fit the apparent viscosity of chicken mince well, indicating that it has pseudoplasticity. Figure 1 B and Figure 1 As shown in Figure C, the addition of vegetable oil significantly reduced the K value and n value of chicken mince, making it have better pseudoplasticity. Among them, the PO group has the lowest n value and the strongest pseudoplasticity, which is more conducive to 3D printing.

[0081] (2) Dynamic rheological properties and material stiffness parameter (Aα)

[0082] like Figure 2As shown in the figure, the G' value of each group is higher than the G" value, indicating that the chicken paste has stronger elasticity, which is conducive to maintaining the shape of the product after 3D printing. The G' and G" values ​​of the SO group are higher than those of the PO and OO groups. The G' and G" values ​​of the OO group are the lowest. Too low values ​​will lead to a decrease in the supporting capacity of the raw materials and the shape accuracy, which will reduce its 3D printability.

[0083] As shown in Table 1, among the groups with added vegetable oil, K' and K" were the highest in the SO group, followed by the PO group and the OO group. Compared with the SO group, the PO group, and the OO group, the Aα of the Con group was higher, indicating that its gel structure was firmer and harder, and its fluidity was poor, which was not conducive to the smooth extrusion of the minced meat from the nozzle. After adding vegetable oil, the Aα value was significantly reduced. Compared with the SO group, the Aα value of the OO group was significantly higher. Both G' and Aα values ​​can be used to evaluate the hardness of the raw material. A higher value indicates that the raw material has lower ductility and its printability is reduced.

[0084] The materials suitable for 3D printing need to have good fluidity during printing and support capacity after printing. Generally speaking, the materials of group OO have strong fluidity and low hardness. During the printing process, the materials will collapse quickly due to gravity, and the support capacity and shape accuracy will be reduced. The materials of group SO have poor fluidity and low ductility, which is not conducive to the smooth extrusion of the materials from the 3D printer, and the wire breakage phenomenon is likely to occur.

[0085] (3) Application of the modified Cox-Merz rule

[0086] The Cox-Merz rule states that the complex viscosity as a function of angular frequency is related to the steady shear viscosity as a function of shear rate. Figure 3 As shown, η * With η app The data are parallel. The deviation from the Cox-Merz rule is expressed as α SF The OO group has the highest value (α SF＝ 0.040), while SO and PO groups α SF The values ​​were similar and the lowest. SF The values ​​were still lower than those of the Con group, which indicated that the internal tissues of the SO and PO groups were more orderly compared with the Con group.

[0087] Experimental Example 2 3D Printing Performance Test of Chicken Mince

[0088] The shape accuracy and shrinkage rate of the cubic 3D printed chicken products prepared in Examples 1 to 3 and the comparative example were tested. Examples 1 to 3 and the comparative example were respectively recorded as SO group (soybean oil group), PO group (peanut oil group), OO group (olive oil group) and Con group (control group). The testing method is as follows:

[0089] The shape accuracy uses volume accuracy to calculate the ratio of the printed object volume V to the model set volume. The calculation formula is as follows:

[0090]

[0091] The calculation formula of shrinkage is as follows:

[0092]

[0093] Where V is the volume of the sample after 3D printing (cm 2 ), V 0h is the volume of the sample before 3D printing (cm 2 ).

[0094] Shape accuracy and shrinkage results are as follows Figure 4 and 5 As shown in the figure, the appearance of the printed products of the three graphics and their changes with the static time are as follows Figure 6 shown.

[0095] like Figure 4 As shown in the figure, compared with the OO and PO groups, the SO group showed higher shape accuracy. However, the shape accuracy of each group after printing was higher than 100%, which indicated that the 3D printed products all deviated from the model to varying degrees and exceeded the model setting. Among them, the PO group printed products were closest to the model, and its shape accuracy was considered to be the best. As the standing time increased, the shape accuracy of the printed meat pieces gradually decreased. After standing for 2 hours, the accuracy of the SO group was still significantly higher than that of other samples (P<0.05), but because the initial shape of the SO group exceeded the model to the greatest extent, the shrinkage rate of the printed products after standing for 2 hours was still needed to reflect the 3D printability of the raw materials.

[0096] like Figure 5 As shown in the figure, after standing for 2 hours, the shrinkage degree of the Con group was the highest (19.8%), which was not conducive to maintaining the shape of the product after printing. The shrinkage rate of the OO group was higher than that of the PO group and the SO group (19.6%), and the PO group had the lowest shrinkage rate. And after standing for 4 hours, the PO group still maintained a low shrinkage rate (P < 0.05), with outstanding structural stability.

[0097] like Figure 6 As shown in the figure, due to the low fluidity of the Con group, the nozzle may be clogged, which is manifested as an obvious gap on the printed cube (as indicated by the arrow in the figure), while the surfaces of the other groups are flat and have no obvious gaps. During the static process, the 3D printed cube will shrink longitudinally to a smaller size under the action of gravity. However, even after 4 hours of static, the stability of the PO group is still very strong, and its initial structure is better maintained. Figure 6B shows that the fusion and connection between layers in the SO and OO groups are poor, the surface is relatively uneven, and there are different degrees of protrusion. The SO group still has small voids and obvious shrinkage after 2 hours. The shrinkage degree of the PO group after 2 hours is significantly lower than that of the OO and SO groups. This shows that the PO group samples have better 3D printability.

[0098] Experimental Example 3 Relationship between the rheological properties of chicken paste and 3D printing performance

[0099] This experiment is based on the α measured in Experimental Example 1. SF The correlation analysis was performed between the shape accuracy data measured in Experimental Example 2 and the results are shown in Tables 2 and 3. SF Linear regression was performed with the shape accuracy after 4 hours, and the results are as follows Figure 7 shown.

[0100] Table 2 Deviation coefficient α SF Pearson correlation with shape accuracy

[0101]

[0102] Note: The number of cases is 4.

[0103] Table 3 Meaning of variables and statistical results

[0104]

[0105] As shown in Table 2 and Figure 7 As shown, the deviation coefficient α SF With some printability parameters A 2h , A 4h (2h, 4h after the shape accuracy) is significantly negatively correlated, and its correlation coefficient is -0.811, -1.00 respectively. Linear regression analysis is used to describe A 4h With α SF The possible relationship between R 2 It is 0.9996, indicating that there is a strong potential correlation between the two. SF The lower value indicates that the shape accuracy of the PO group is better 4 h after printing.

[0106] Combined with the shrinkage rate data in Experimental Example 2, it can be concluded that although both the SO group and the PO group have relatively good shape accuracy 2h and 4h after printing, the shrinkage rate of the PO group is lower, indicating that the PO group has better support ability while having good printability, presenting better results.

[0107] In summary, from the perspective of rheological properties, the apparent viscosity of the PO group is most suitable for 3D printing, and it has the lowest n value and the strongest pseudoplasticity, which is also more conducive to 3D printing; from the appearance of the 3D printed product, the PO group can present the best appearance, and has the strongest stability during the static process, which can better maintain the product shape; from the comprehensive analysis of shape accuracy and shrinkage rate, the PO group can present higher shape accuracy while maintaining a lower shrinkage rate, and has outstanding structural stability and better 3D printability and support capabilities. Therefore, adding peanut oil to chicken mince as a 3D printing material has a significantly more prominent advantage than adding other types of vegetable oils.

[0108] Experimental Example 4 Changes of 3D printed chicken products before and after processing

[0109] The 3D printed chicken products prepared in Examples 1 to 3 and the comparative example were heated in the following two ways:

[0110] Baking: Bake the 3D printed chicken products in an electric oven at 160°C for 15 minutes and then take them out;

[0111] Microwave: Heat the 3D printed chicken products in a microwave at 280 watts for 80 seconds and then take them out.

[0112] Examples 1 to 3 and the comparative example were respectively recorded as SO group (soybean oil group), PO group (peanut oil group), OO group (olive oil group) and Con group (control group).

[0113] The morphology of samples of various shapes after heating by the above two methods was photographed and recorded. At the same time, the cubic sample was used as the test object to test its shape accuracy, shrinkage rate, juice loss rate, texture characteristics and color after heating. The test method is as follows:

[0114] The calculation formula of shape accuracy after heating is as follows:

[0115]

[0116] Where V Δ is the volume of the 3D printed product after heating (cm 2 ).

[0117] The formula for calculating the shrinkage rate after heating is as follows:

[0118]

[0119] Among them, V Δ is the volume of the sample after heating (cm 2 ), V 4h is the volume of the sample after being left to stand for 4 hours after printing (cm 2 ).

[0120] Juice loss rate during heating = (product mass before heating - product mass after heating) / product mass before heating

[0121] Determination of texture properties: After heating, the texture of the 3D printed chicken products was analyzed using a TA-XT Plus texture analyzer (Stable Micro Systems, UK). The texture analyzer was calibrated before measurement, and the parameters were set as follows: probe P50; pre-measurement speed: 1 mm / s; test speed: 5 mm / s; strain: 50%; trigger force: 5 g.

[0122] Color measurement: Minolta CR-400 was used, and the light source was D65. The CIE color matching system was used to record the lightness (L*), red / green (a*), and yellow / blue (b*) values. The calculation formula for whiteness is as follows:

[0123]

[0124] The results are as follows Figures 8 to 10 and as shown in Tables 4 and 5.

[0125] (1) Shape accuracy and appearance

[0126] like Figure 8 A and Fig. 9 As shown in the figure, although the microwave group showed higher shape accuracy, the shape appearance was poorer than that of the oven-heated samples, with more and larger cavities inside and more deformation. The oven-heated samples better maintained the appearance of the 3D printed products and basically did not deform.

[0127] For the baking group, the SO group had the highest shape accuracy after heating, but combined with Fig. 9 From the appearance of the PO group, the appearance flatness is better and closer to the shape of the product before printing. The higher shape accuracy of the SO group may be due to the deformation protrusions that appeared during the heating process, which caused it to be larger in volume measurement.

[0128] (2) Water retention

[0129] like Figure 8 As shown in B, the samples heated in the oven had more juice flowing out of the system, which may be due to the higher temperature and longer heating time in the oven, resulting in greater protein denaturation and shrinkage. For the baked groups, the SO and PO groups had lower juice loss rates than the Con group, proving that the addition of vegetable oil improved the water retention of 3D printed chicken products during baking. Although the samples heated in the microwave had less juice loss, Fig. 9It can be clearly seen that the samples deformed greatly due to hot spots during microwave heating. The square samples of SO group and Con group showed obvious shrinkage and depression. For the heart-shaped and star-shaped microwave-heated samples, it was obviously uneven and had many pores. For the thermal processing process, maintaining the shape and appearance of the product is the most important factor. Therefore, it is better to use oven heating based on comprehensive judgment.

[0130] (3) Texture property analysis (TPA) and color characteristics

[0131] The TPA and color characteristic test results are shown in Table 4.

[0132] Table 4 Texture and color characteristics of 3D printed chicken products

[0133]

[0134] Note: Different letters ad indicate significant differences

[0135] As can be seen from Table 4, compared with the OO and SO groups, the PO group has higher hardness and can better maintain the shape of the product. At the same time, the internal tissue state of the samples heated in the oven is dense and the structure is clear, indicating that the oven heating does not destroy the internal structure of the 3D printed product. The elasticity of the oven-heated samples is higher than that of the microwave-heated samples. Among the oven-heated samples, the PO group has the highest elasticity, indicating that the oven-heated PO group is easier to recover from deformation.

[0136] The samples heated in the oven of the Con group had great hardness and relatively low elasticity, indicating that the samples in this group had a brittle texture but were difficult to rebound during chewing. The elasticity of the products heated in the oven with vegetable oil was higher than that heated in the microwave.

[0137] Since the heated chicken is solid food, chewiness rather than stickiness is used to reflect the energy required to chew food. The results showed that the chewing force of microwave-heated samples was significantly higher than that of oven-heated samples (P<0.05), indicating that microwave-heated samples require more energy to chew before swallowing. The PO group has higher chewiness than the SO and OO group samples, which may be due to the better self-supporting ability of the PO group samples, which is consistent with the lower shrinkage rate 4h after printing.

[0138] For microwave-heated samples, the addition of vegetable oil significantly increased the L* value and decreased the a* value compared with the Con group (P<0.05). For oven-heated samples, the L* and whiteness values ​​of the groups with vegetable oil did not change significantly compared with the control group (P>0.05), which may be due to the loss of more juice from the system, thus weakening the color difference caused by vegetable oil. In addition, the oven-heated samples showed higher b* values ​​than the microwave-heated samples.

[0139] In summary, from the analysis of texture characteristics and color characteristics, oven heating has more advantages than microwave heating. Compared with the OO and SO groups, the PO group after oven heating has higher hardness and higher chewiness, can better maintain the shape of the product, and has stronger resistance to deformation and supporting capabilities. Therefore, adding peanut oil to chicken mince as a 3D printing material has obvious advantages over adding other types of vegetable oils.

[0140] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A chicken paste suitable for 3D printing, characterized in that: The raw material components include, by weight: 100 parts of chicken paste, 25-30 parts of water, 1.5-2 parts of NaCl, 0.3-0.5 parts of chitosan and 10-20 parts of vegetable oil, wherein the vegetable oil is peanut oil.

2. The chicken paste suitable for 3D printing according to claim 1, characterized in that: The invention comprises the following raw material components: 100 parts of chicken paste, 30 parts of water, 1.5 parts of NaCl, 0.4 parts of chitosan and 15 parts of vegetable oil.

3. The method for preparing chicken paste suitable for 3D printing according to claim 1 or 2, characterized in that: The following steps are involved: Chicken mince, water, NaCl, chitosan and vegetable oil are mixed evenly in proportion, and then homogenized and refrigerated in sequence to obtain the chicken mince suitable for 3D printing.

4. The method for preparing chicken paste suitable for 3D printing according to claim 3, characterized in that: The chicken mince is obtained by removing fascia and visible fat from chicken breast, cutting into pieces and chopping; the chopping conditions are: chopping at 3000 rpm for 2 minutes; the homogenizing conditions are: homogenizing at 4000 rpm for 5 minutes; and the refrigerating conditions are: refrigerating at 4°C for 10 to 15 hours.

5. Use of the chicken paste suitable for 3D printing as described in claim 1 or 2, or the chicken paste suitable for 3D printing obtained by the preparation method as described in claim 3 or 4 in the preparation of 3D printed chicken products.

6. A 3D printed chicken product, characterized in that: The chicken mince is prepared by 3D printing of chicken mince, wherein the chicken mince is the chicken mince suitable for 3D printing as described in claim 1 or 2, or the chicken mince suitable for 3D printing obtained by the preparation method as described in claim 3 or 4.

7. The method for preparing the 3D printed chicken product according to claim 6, characterized in that: The method comprises the following steps: putting the chicken paste suitable for 3D printing into a 3D printer, selecting a printing pattern, setting a printing temperature of 23-25° C., a filling density of 100%, and starting layered printing according to a model set by a software, wherein the printing parameters are set as follows: a layer height of 1 mm, a nozzle diameter of 1.3 mm, and a filament diameter of 9.8 mm; and finalizing the shape after the 3D printing is completed to obtain the 3D printed chicken product.

8. A method for processing 3D printed chicken products, characterized in that: The method comprises the following steps: placing the 3D printed chicken product according to claim 6 or the 3D printed chicken product obtained by the preparation method according to claim 7 into an oven for baking.

9. The method for processing 3D printed chicken products according to claim 8, characterized in that: The baking temperature is 160°C and the baking time is 12 to 16 minutes.

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