A method for preparing Sichuan-flavored glutinous rice balls by using 3D printing technology

Abstract

The application discloses a kind of preparation methods for preparing Sichuan-flavored rice cakes using 3D printing technology, which comprises the following steps: first, 500g of glutinous rice is washed with water and then dried, removing impurities from the rice grains, then the cleaned rice grains are ground into powder, sieved through a 100-mesh sieve, and then an appropriate amount of oil and water is added to the blender for stirring to prepare the rice flour dough, which is then put into a 3D printer for printing, and then the printed product is placed in a steamer and steamed at a temperature of 100℃ for 15-30 minutes to produce a new type of Sichuan-flavored rice product. The production method provided by the application is reasonable, novel and easy to operate, and the new type of rice cake produced has the characteristics of 3D printing precision and efficient production, low cost, and is deeply loved by consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a preparation method of Sichuan-flavor glutinous rice cake prepared by using 3D printing technology. BACKGROUND

[0002] Glutinous rice cake is a traditional snack, especially popular in the southern region of China, and the preparation methods are different in different places, but the raw material is mainly glutinous rice.

[0003] As a Sichuan-flavor rice product, the preparation method is as follows: 500 g of glutinous rice is washed with water and dried to remove impurities in the rice grains. The cleaned rice grains are ground into powder, sieved through a 100-mesh sieve, and then a proper amount of pepper oil and water are added into the blender for stirring to prepare a rice flour dough, which is put into a 3D printer for printing. Then, the printed product is put into a steamer and steamed at a temperature of 100 DEG C for 15-30 min to prepare a new type of Sichuan-flavor rice product. The glutinous rice cake containing pepper oil is rich in protein, carbohydrates, B vitamins and polyphenols such as alpha-tocopherol, and is a food rich in nutrients.

[0004] At present, the traditional preparation method of glutinous rice cake on the market is to soak glutinous rice, steam it until cooked, and then pound it into a paste, and knead it into small balls or cakes. However, the steamed glutinous rice requires high pounding and is difficult to make, which is not suitable for industrial production. The improved process grinds the cleaned glutinous rice into powder, sieves it through a 100-mesh sieve, and then directly prints and steams, which simplifies the process.

[0005] However, since no preservative is added during the preparation of glutinous rice cake, the glutinous rice cake deteriorates quickly and has a short shelf life. At the same time, the glutinous rice cake mainly uses glutinous rice as the main material and has few other auxiliary materials, so the existing glutinous rice cake has a single taste and a single taste level when eaten, which cannot meet the diversified needs of the public. In addition, the diversification of diet prompts people to start considering the deep processing of food, such as fried glutinous rice cake. However, the fried glutinous rice cake mostly has problems such as greasy taste and not enough crispness on the outside, which affects the eating experience. SUMMARY

[0006] Therefore, the present application provides a preparation method of Sichuan-flavor glutinous rice cake prepared by using 3D printing technology to solve the problems in the background art.

[0007] To achieve the above purpose, the present application provides the following technical scheme: a preparation method of Sichuan-flavor glutinous rice cake prepared by using 3D printing technology, characterized in that it comprises the following steps:

[0008] Step 1: Preparation of pepper oil, specifically, 150g of rapeseed oil is placed in a 0.5L round-bottom flask, heated to 130℃, and the temperature is measured with an oil temperature table. Then 25g of dried pepper is added to the rapeseed oil, and the mixture is continuously fried at 130℃ for 20min, during which the mixture is continuously stirred to prevent local overheating. Then the round-bottom flask is immersed in cold water to room temperature, and the pepper particles are removed with a clean filter screen to obtain the pepper oil.

[0009] Step 2: Preparation of rice flour, specifically, 500g of waxy rice is washed with water to remove impurities in the rice grains. After the rice grains are dried, they are ground and sieved through a 100-mesh sieve to obtain the rice flour.

[0010] Step 3: Preparation of rice flour dough, specifically, the rice flour is mixed with water in a ratio of 100:75 to form the rice flour dough. Then 8% mixed edible oil based on the mass of the rice flour is added to the rice flour dough.

[0011] Step 4: Stirring, specifically, the prepared rice flour dough is placed in a blender for stirring, ready for use.

[0012] Step 5: Printing, specifically, the rice paste is tightly packed into a syringe of a 3D printer for printing. A pressure of 30kPa is applied to the syringe to deliver the gel system. The printing is performed without any support structure to obtain the printed product.

[0013] Step 6: Steaming, specifically, the printed rice flour dough is placed in a stainless steel steamer and steamed for 15-30min until the whole rice is evenly cooked and there is no white core. The Sichuan-flavored rice product is obtained.

[0014] Further, as a preferred embodiment, in step 1, the pepper oil, rapeseed oil, and dried pepper are all food-grade raw materials.

[0015] Further, as a preferred embodiment, in step 3, the mixed edible oil comprises pepper oil, green pepper oil, and rapeseed oil.

[0016] Further, as a preferred embodiment, in step 6, the steaming temperature in the stainless steel steamer is set to 100℃.

[0017] Further, as a preferred embodiment, in step 5, the nozzle diameter of the 3D printer is 0.76mm, the moving speed is 25mm / s, the filling density is 80%, and the layer height is 0.76mm.

[0018] Further, as a preferred embodiment, in step 5, the specific operation steps of the 3D printer are as follows:

[0019] Firstly, a 3D product model is established by using a three-dimensional software and is imported into a 3D printer, then rice flour dough is poured into a barrel, gas is added into a sealed cavity storing the rice flour dough, pressure is increased, and then the material is extruded from a nozzle, the nozzle completes the extrusion action of the current section according to the route set by the three-dimensional software, the semi-finished product moves downward to start the spraying printing of the next layer, and the layers are accumulated until the product printing is completed;

[0020] Specifically, the printing method is to push the food material out by compressed air, and the raw material needs to have good fluidity, and the cleanliness of the compressed air needs to be very high, and additionally, since the air pump is connected with the material box, when the food material is added, the cavity air needs to be discharged, otherwise, air spraying phenomenon will occur, affecting the printing fluency.

[0021] Further, as preferred, the 3D product model is set as a cylinder with a diameter of 40 mm and a height of 30 mm.

[0022] Further, as preferred, after printing is completed, a front view digital photo of the printed product is immediately taken, and the diameter and height of the printed product are measured by using a digital vernier caliper, and compared with the 3D product model, the product size precision is calculated according to the size deviation, and the formula is as follows:

[0023] A=D0-D1 / D0*100

[0024] In the formula, A is the size deviation, D1 is the theoretical size, and D0 is the actual measured size.

[0025] Compared with the prior art, the above-mentioned technology has the following beneficial effects:

[0026] 1. As a kind of aromatic spice, Zanthoxylum bungeanum Maxim has a series of cooking applications, and can give food unique flavor, a small amount of Zanthoxylum bungeanum Maxim is put into vegetable oil and fried at high temperature until a unique flavor is generated, and then the oil is added into other food materials, and Zanthoxylum bungeanum Maxim oil has particularly attractive and strong aroma.

[0027] 2. Zanthoxylum bungeanum Maxim oil is found to have rich polyphenol substances such as alpha-tocopherol, and polyphenol has been successfully used in 3D printing of starch and greatly improved the printing effect of starch materials.

[0028] 3. After the addition of lipid substances into the dough, not only the lubricating effect can be achieved, but also starch-lipid complexes can often be formed to enhance the structural strength

[0029] 4. The main material of the Ziba production is rice, and the starch content is as high as 75%, after cooking, due to starch gelatinization, the properties close to rice flour dough are shown, and certain viscoelasticity and plasticity are possessed, so that the Ziba production is suitable for 3D printing and has certain advantages.

[0030] 5. The addition of oil significantly reduces the viscosity of the ink, which can help the rice flour dough to be easier to leave the nozzle, the reason is that the uniformly dispersed oil lubricates the rice flour dough.

[0031] 6. Zanthoxylum oil plays a key role in 3D printing glutinous rice cake products, not only because of the taste and nutritional needs of consumers, but also to achieve the ideal rheological properties, easier and more accurate printing, zanthoxylum oil can enhance the hydrogen bond strength of the rice flour system, enhance the intermolecular force, which is conducive to the extrusion of the ink. In general, both zanthoxylum oil and rapeseed oil can strengthen some groups in the rice flour dough, which provides a guarantee for the smooth progress of 3D printing.

[0032] 7. During printing, the rice flour dough shows excellent printing performance, and can uniformly extrude lines under certain conditions to form a pre-designed printing shape. All oil-added samples can be successfully printed into the shape of the pre-designed model, and the degree of reduction is high.

[0033] 8. Because of the rich amylopectin content of waxy rice raw materials, lack of gluten, and inability to form a dense structure, glutinous rice cake often has the problem of small volume and easy collapse after cooking, but Sichuan-flavored glutinous rice cake has sufficient storage modulus and does not collapse after evaporation.

[0034] 9. Generally speaking, oil is an important component of improving the tenderness, taste and appearance of products, and an excellent glutinous rice cake product often needs a product with soft and elastic texture. The present application adds three different oils to the glutinous rice cake, and determines the TPA of the quality such as chewiness, stickiness, hardness and elasticity, and finds out the best adding amount of Sichuan-flavored glutinous rice cake.

[0035] 10. With the addition of oil, the apparent viscosity of the rice flour dough has decreased to a certain extent, and all of them have the ability of shear thinning, which also indicates that the rice flour dough is suitable for 3D printing. The addition of oil generally reduces the storage modulus of 3D printing ink, which will be beneficial to the extrusion of the ink during 3D printing, but too small G' also cannot support the shaping of the product.

[0036] 11. The incorporation of oil can significantly improve the thermal conductivity of the ink, and faster cooking can save a lot of time and cost in the industrial application of 3D printing glutinous rice cake.

[0037] 12. The moisture content of the dough continues to rise with the increase of the proportion of zanthoxylum oil, at the same time, the content of free water shows a trend of first increasing and then decreasing, the addition of oil makes the system more smooth, and the enhancement of hydrogen bond also limits the movement of water. BRIEF DESCRIPTION OF DRAWINGS

[0038] Figure 1 is a flowchart of the method of the present application;

[0039] Figure 2 The product of the present application is shown in the figure. DETAILED DESCRIPTION

[0040] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0041] Embodiment: Please refer to the attached Figure 1 and 2 The present application provides a technical solution: a preparation method of Sichuan-flavored rice cakes prepared by using 3D printing technology, the Sichuan-flavored rice cakes have the following raw material formula: 500g of glutinous rice, 150g of green pepper oil, 150g of pepper oil, 150g of rapeseed oil, 25g of dried pepper, and 375g of water, which comprises the following steps:

[0042] Step 1: preparing pepper oil, specifically, 150g of rapeseed oil is put into a 0.5L round-bottom flask, heated to 130℃, and an oil temperature table is used to measure the temperature, then 25g of dried pepper is added to the rapeseed oil, continuously fried at 130℃ for 20min, and the mixture is continuously stirred to prevent local overheating during the frying, then the round-bottom flask is soaked in cold water to room temperature, and then the pepper particles are removed by using a clean filter screen to prepare the pepper oil;

[0043] Step 2: preparing rice flour, specifically, 500g of glutinous rice is washed with water to remove impurities in the rice grains, and then the rice grains are dried and ground into powder and passed through a 100-mesh sieve to prepare the rice flour;

[0044] Step 3: preparing rice flour dough, specifically, the rice flour is mixed with water at a ratio of 100:75 to prepare the rice flour dough, and then 8% of the mixed edible oil based on the mass of the rice flour is added to the rice flour dough;

[0045] Step 4: stirring, specifically, the prepared rice flour dough is put into a blender for stirring, ready for use;

[0046] Step 5: printing, specifically, the rice paste is tightly packed and loaded into the syringe of the 3D printer for printing, and a pressure of 30kPa is applied on the syringe to deliver the gel system, and the printing is performed without any supporting structure to prepare the printed product;

[0047] Step 6: steaming, specifically, the printed rice flour dough is placed in a stainless steel steamer and steamed for 15-30min until the whole rice flour is evenly cooked and there is no white core to prepare the Sichuan-flavored rice product.

[0048] In this embodiment, in step 1, the Zanthoxylum bungeanum oil, rapeseed oil and dried Zanthoxylum bungeanum are all food-grade raw materials.

[0049] In this embodiment, in step 3, the mixed edible oil comprises Zanthoxylum bungeanum oil, green Zanthoxylum bungeanum oil and rapeseed oil.

[0050] In this embodiment, in step 6, the steaming temperature in the stainless steel steamer is set to 100 DEG C.

[0051] In this embodiment, in step 5, the nozzle diameter of the 3D printer is 0.76 mm, the moving speed is 25 mm / s, the filling density is 80%, and the layer height is 0.76 mm.

[0052] In this embodiment, in step 5, the specific operation steps of the 3D printer are as follows:

[0053] First, a 3D product model is established by using three-dimensional software and is imported into the 3D printer, then the rice flour dough is poured into the barrel, gas is added into the sealed cavity storing the rice flour dough, the pressure is increased, and then the material is extruded from the nozzle, the nozzle completes the extrusion action of the current cross section according to the route set by the three-dimensional software, the semi-finished product moves down to start the spraying printing of the next layer, and the layers are accumulated until the product printing is completed.

[0054] In this embodiment, the 3D product model is set as a cylinder with a diameter of 40 mm and a height of 30 mm.

[0055] In this embodiment, after the printing is completed, a front view digital photo of the printed product is immediately taken, and the diameter and height of the printed product are measured by using a digital vernier caliper, which are compared with the 3D product model, the product size precision is calculated according to the size deviation, and the formula is as follows:

[0056] A = D0-D1 / D0 x 100

[0057] In the formula, A is the size deviation, D1 is the theoretical size, and D0 is the actual measured size.

[0058] Through research, the product of the application obtains the following results:

[0059] 1. The rheological results of the rice flour dough:

[0060] According to the embodiment, with the increase of the shear rate, the apparent viscosity of all the rice flour doughs is obviously reduced, the elasticity of the dough is greater than the viscosity, and the dough is more solid, which shows the potential of waxy rice dough in 3D printing.

[0061] Through the above embodiment, it is found that the Zanthoxylum bungeanum oil plays a key role in the 3D printed Ziba product, not only because of the taste and nutritional needs of consumers, but also in order to achieve ideal rheological properties, easier and more accurate printing.

[0062] 2. FT-IR results of rice flour dough:

[0063] According to the embodiments, the FTIR spectra of waxy rice flour dough are similar in shape and inconsistent in intensity, indicating that oil has a certain effect on the dough. After adding Zanthoxylum bungeanum oil, the peak position shifts to short wavelength, indicating that Zanthoxylum bungeanum oil can enhance the hydrogen bond strength of the rice flour system. There is no obvious difference in the infrared spectra of rapeseed oil and Zanthoxylum bungeanum oil. In general, both Zanthoxylum bungeanum oil and rapeseed oil can strengthen some groups in rice flour dough, providing a guarantee for the smooth progress of 3D printing.

[0064] 3. LF-NMR results of rice flour dough:

[0065] According to the embodiments, it is concluded that the control group is not conducive to the extrusion of the sample from the nozzle. After adding Zanthoxylum bungeanum oil, the water content shows a trend of first increasing and then decreasing, indicating that the water freedom of the system also shows a trend of first increasing and then decreasing. The greater the proportion of water content, the greater the combined water content of the dough, and the better the water retention capacity of the dough.

[0066] 4. DSC results of rice flour dough:

[0067] According to the embodiments, it is concluded that DSC analysis of the thermal stability of waxy rice flour dough shows that the absorption peak intensity is significantly reduced, and the stability is lower, which is more prone to gelatinization. Because the thermal conductivity of Zanthoxylum bungeanum oil is larger, it can be heated more easily at the same temperature, which can shorten the production time and improve the work efficiency in industrial production. Under the same heating conditions, the Zanthoxylum bungeanum oil product may not be easy to complete, i.e. Zanthoxylum bungeanum oil can reduce the thermal stability of rice flour dough and accelerate the maturation of the product.

[0068] 5. 3D printing results of rice flour dough:

[0069] According to the embodiments, although the control sample has the ability of shear thinning, due to the high viscosity of the sample, it cannot be extruded from the nozzle of the 3D printer under the same shear force conditions. However, it can be clearly found that the samples have complete shape, clear outline and high definition, and can well preserve the printed structure.

[0070] 6. Post-steaming fidelity results of rice flour dough:

[0071] According to the embodiments, it is concluded that the test sample has sufficient storage modulus and does not collapse after evaporation. However, due to the thin ink lines during printing, the internal gap of the 3D printed product is large under the same model, so the product shrinks after steaming and water absorption, forming a steamed product with a small top and a large bottom. However, the addition of oil does not improve the small size of the gluten-free cake, and it cannot form a new gel network structure to lock air and water like hydrophilic colloids.

[0072] 7. TPA texture results of rice flour dough:

[0073] According to the embodiment, from the perspective of chewability, no significant difference was found between groups at the same addition amount ratio (P<0.05), the chewability of the embodiment with an addition amount lower than 8% was better, and it was possible to be more in line with the public taste; in terms of viscosity, with the increase of oil, the sticky rice cakes had a certain decrease, and the viscosity changed obviously at the same 12%, and the difference in elasticity between groups was small.

[0074] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are only by way of example and that changes, modifications, substitutions and alterations can be made thereto without departing from the spirit and scope of the application as defined in the following claims, in which:

Claims

1. A method for preparing Sichuan-style glutinous rice cake using a 3D printing technique, characterized in that, It comprises the following steps: Step 1: preparing pepper oil, specifically, 150g of rapeseed oil is put into a 0.5L round-bottom flask, heated to 130℃, and the temperature is measured with an oil temperature table, then 25g of dry pepper is added to the rapeseed oil, continuously frying at 130℃ for 20min, and the mixture is continuously stirred to prevent local overheating, then the round-bottom flask is immersed in cold water to room temperature, and then the pepper particles are removed with a clean filter screen to prepare the pepper oil; Step 2: preparing rice flour, specifically, 500g of glutinous rice is washed with water to remove impurities in the rice grains, and then the rice grains are dried and ground into powder and passed through a 100-mesh sieve to prepare the rice flour; Step 3: preparing rice flour dough, specifically, the rice flour is mixed with water at a ratio of 100:75 to prepare the rice flour dough, and then 8% mixed edible oil based on the mass of the rice flour is added to the rice flour dough; Step 4: stirring, specifically, the prepared rice flour dough is put into a stirrer for stirring, ready for use; Step 5: printing, specifically, the compacted rice flour dough is loaded into a syringe of a 3D printer for printing, and a pressure of 30kPa is applied on the syringe to deliver the gel system, and the printing is performed without any supporting structure to prepare the printed product; Step 6: steaming, specifically, the printed rice flour dough is placed in a stainless steel steamer and steamed for 15-30min until the whole rice flour is evenly cooked and there is no white core to prepare the Sichuan-flavored rice product. In step 3, the mixed edible oil comprises the pepper oil, green pepper oil and rapeseed oil prepared in step 1.

2. The method according to claim 1, wherein the method is characterized by: In step 1, the pepper oil, rapeseed oil and dry pepper are all food-grade raw materials.

3. The method for preparing Sichuan-style glutinous rice cake using 3D printing technology according to claim 1, characterized in that: In step 6, the steaming temperature in the stainless steel steamer is set to 100℃.

4. The method according to claim 1, wherein the method is characterized by: In step 5, the nozzle diameter of the 3D printer is 0.76mm, the moving rate is 25mm / s, the filling density is 80%, and the layer height is 0.76mm.

5. The method according to claim 1, wherein the method is characterized by: In step 5, the specific operation steps of the 3D printer are as follows: First, a 3D product model is established with three-dimensional software and imported into the 3D printer, then the rice flour dough is poured into the barrel, a gas is added to the sealed cavity storing the rice flour dough, the pressure is increased, and then the material is extruded from the nozzle, the nozzle completes the extrusion action of the current cross section according to the route set by the three-dimensional software, the semi-finished product moves down to start the spraying printing of the next layer, and the layers are accumulated one by one until the printing of the finished product is completed.

6. The method according to claim 5, wherein the method comprises the following steps: 1) preparing a mixture of the ingredients; 2) mixing the mixture; 3) heating the mixture; 4) cooling the mixture; 5) 3D printing the mixture; 6) baking the mixture; and 7) cooling the mixture. The 3D product model is set as a cylinder with a diameter of 40mm and a height of 30mm.

7. A method for preparing Sichuan-style glutinous rice cakes using 3D printing technology according to claim 6, characterized in that: After printing is completed, a front view digital photo of the printed product is immediately taken, and the diameter and height of the printed product are measured with a digital vernier caliper, which are compared with the 3D product model, the product size accuracy is calculated according to the size deviation, and the formula is as follows: A=D0-D1 / D0×100 In the formula, A is the size deviation, D1 is the theoretical size in cm, and D0 is the actual measured size in cm.

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