Preparation method of surimi-based material suitable for high-temperature microwave 3D printing

Abstract

The invention discloses a preparation method of a surimi-based material suitable for high-temperature microwave 3D printing, and belongs to the technical field of surimi processing technologies. The preparation method comprises the following steps: firstly, dispersing thermally reversible gelatin and kappa-carrageenan in water, and then adding the mixture into minced fillet for chopping and mixing. The surimi product obtained through microwave 3D printing has good instant curing property and excellent forming capacity, and deformation of the product obtained through microwave 3D printing is reduced to a great extent. According to the preparation method of the microwave 3D printing material, compared with a traditional printing material, microwave 3D printing of slurry at the temperature of 80 DEG C is achieved, and the problems that TG enzyme depends on and printable microwave power is limited in the original microwave 3D printing process are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food 3D printing, and in particular to a method for preparing a material based on surimi suitable for high-temperature microwave 3D printing. Background Art

[0002] Surimi is a kind of food processing raw material with high protein, low fat and rich in various nutrients. It has good fluidity and solid-like properties after being salted and chopped. Therefore, surimi raw materials have the prerequisites for developing 3D printing technology. In the existing surimi 3D printing process, the slurry will inevitably deform during stacking and post-processing, and the printed product structure has poor support capacity. The slurry is not solidified, making it impossible to print complex hollow structures. In order to improve the printing effect of the slurry, the disclosed CN 111248474A scheme has constructed a set of microwave 3D printing technology, which greatly improves the molding quality of the slurry; in the disclosed CN 109820224 A scheme, by adjusting the positional relationship between the slurry extruder and the microwave heating probe, the initial extrusion and maturation of the surimi slurry is achieved, which effectively improves the 3D printing effect of the surimi slurry.

[0003] However, in the above method, the curing and gelling process of the slurry mainly relies on TG enzyme, and the thermal gelling response of the surimi itself is not fully utilized; and due to the inevitable fluctuation of the power at the output end of the microwave, the surimi will block the pipeline within a narrow temperature range of about 40°C, and the printable microwave power and the achievable printing temperature are limited. The lower printing temperature cannot meet the edible standards of food production; therefore, in order to solve the above-mentioned problems of surimi microwave 3D printing, it is urgent to develop a material preparation method based on surimi suitable for high-temperature microwave 3D printing. Summary of the invention

[0004] In view of the above problems existing in the prior art, the present invention provides a method for preparing materials based on surimi suitable for high-temperature microwave 3D printing. The present invention is based on surimi with good flow state and obvious thermal gel properties, and aims to achieve the gel process of surimi in the microwave 3D printing process through the phase change and coupling of thermoreversible hydrocolloids, so as to achieve higher temperature microwave 3D printing, get rid of temperature fluctuation restrictions and TG enzyme dependence, and use the cooling gel property of thermoreversible hydrocolloids to achieve the rapid gel effect of extruded slurry, improve the curing properties of printed products, so as to obtain microwave 3D printed products with dense printed structures and good gel strength.

[0005] The technical solution of the present invention is as follows:

[0006] The first object of the present invention is to provide a method for preparing a material based on surimi suitable for high-temperature microwave 3D printing, comprising the following steps: each raw material is measured in parts by weight;

[0007] (1) mixing 100-600 parts of a thermoreversible colloid and 3500-4500 parts of water at 2-10° C. and stirring evenly to obtain a prehydrated colloid; the thermoreversible colloid is a mixed colloid of gelatin and κ-carrageenan;

[0008] (2) 4000-6000 portions of surimi and 200-400 NaCl are placed in a vacuum chopper and chopped to obtain surimi slurry A;

[0009] (3) adding the hydrated colloid obtained in step (1) to the fish paste slurry A obtained in step (2), and continuing to chop and stir for 5 minutes to obtain the material suitable for high-temperature microwave 3D printing; and storing at 2-10° C. for future use.

[0010] In one embodiment of the present invention, in step (1), the gel strength value of gelatin is 150-300 Bloomg.

[0011] In one embodiment of the present invention, in step (1), the prehydrated colloid is prepared by mixing 150 parts of gelatin, 450 parts of κ-carrageenan and 4100 parts of water.

[0012] In one embodiment of the present invention, in step (1), the stirring conditions are: stirring at 2-25° C. and a rotation speed of 3000-4000 rpm for 1-6 min.

[0013] In one embodiment of the present invention, in step (2), the fish paste is one of golden thread fish paste, silver carp paste, copper basin fish paste, hairtail fish paste, grass carp paste, and black carp paste; and the moisture content of the fish paste is 76-80%.

[0014] In one embodiment of the present invention, in step (2), the fish paste is frozen at -18°C and placed in a 4°C refrigerator for thawing for 8 hours, and then cut into 3×3×3 cubic blocks to obtain small block fish paste.

[0015] In one embodiment of the present invention, in step (2), the surimi self-gel is defined as losing its original fluidity and becoming a semi-solid or solid with obvious hardness, and its gel strength is 100-400 g·cm.

[0016] If the thawing time is too long and the fish paste self-gelates, you can choose to replace the fish paste.

[0017] In one embodiment of the present invention, in step (2), the chopping and stirring conditions are: temperature of 2-10°C, vacuum degree of -0.2 to -0.6 bar, rotation speed of 1500-4500 rpm, and time of 1-5 min.

[0018] In one embodiment of the present invention, in step (3), the content of gelatin in the material suitable for high-temperature microwave 3D printing is 1.5wt%, and the content of κ-carrageenan is 4.5wt%.

[0019] The second object of the present invention is to provide a surimi-based material suitable for high-temperature microwave 3D printing prepared by the above preparation method.

[0020] The third object of the present invention is to provide an application of the above-mentioned surimi-based material suitable for high-temperature microwave 3D printing for 3D printing of food.

[0021] A fourth object of the present invention is to provide a method for printing food using the above-mentioned material suitable for high-temperature microwave 3D printing, comprising the following steps:

[0022] The above materials stored at low temperature (2-10°C) are used as printing slurry and loaded into the printing syringe of the printer. The printing syringe is centrifuged to ensure that the bubbles in the printing syringe are completely removed;

[0023] Start the printing program, and the microwave 3D printer prints the printing slurry on the working platform in a layered manner according to the pre-designed model parameters. The printing slurry is extruded by adjusting the printing nozzle diameter to 0.8-1.2mm, the single layer height to 0.8-1.2mm, and the printing speed to 35-45mm / s;

[0024] Under the control of the control system and the microwave source, microwaves are output at a microwave frequency of 2450MHz with an output power of 0-100W. The slurry temperature of the printing nozzle is monitored by a thermal imager at 10-90℃. After the printing slurry is extruded from the printing nozzle, the slurry that is separated from the microwave thermal effect has a large temperature difference between the slurry itself and the room temperature, and the thermoreversible colloid has a cooling gel property. This allows the printing slurry to be instantly solidified during the stacking process without the aid of additional cooling and solidification methods, thereby obtaining fish paste-based food suitable for high-temperature microwave 3D printing.

[0025] In one embodiment of the present invention, the printing needle tube is centrifuged at 300-600 rpm for 3-6 minutes, and the centrifugation temperature is 2-10°C.

[0026] In one embodiment of the present invention, the nozzle diameter is 1.0 mm, the single layer height is 1.0 mm, and the printing speed is 40 mm / s.

[0027] In one embodiment of the present invention, the preset model parameters are:

[0028] 1) Cylindrical model: diameter and height are both 30 mm;

[0029] 2) Hollow sphere model: inner diameter is 23 mm, outer diameter is 35 mm, and height is 29 mm.

[0030] In one embodiment of the present invention, the printing environment temperature is maintained at room temperature (10-25° C.).

[0031] In one embodiment of the present invention, the filling density of the cylindrical model is 60-80%, and that of the hollow sphere model is 0-5%, and straight lines are used for filling.

[0032] As a preferred embodiment of the present invention, in the microwave 3D printing process, the microwave power and the slurry temperature need to be flexibly adjusted according to the material properties; when the microwave power is set too high, it is easy to cause excessive material maturation and overheating and deformation of the printing nozzle, significantly reducing the printing effect of the microwave 3D printed product; when the microwave power is set too low, the self-gelling property of the slurry cannot be brought into play, significantly reducing the molding quality of the microwave 3D printed product.

[0033] The beneficial technical effects of the present invention are:

[0034] (1) The present invention is based on fish paste with good flowability and obvious thermal gel properties. By adding thermoreversible hydrocolloids to fish paste slurry, a material suitable for high-temperature microwave 3D printing is obtained, and then a microwave 3D printer is used for printing. The phase change and coupling of thermoreversible hydrocolloids are used to control the gelation process of fish paste during microwave 3D printing, thereby achieving microwave 3D printing at 80°C. During microwave 3D printing, the thermoreversible hydrocolloid gradually melts under the action of thermal energy. Since the three-dimensional network structure of the colloidal molecules is destroyed, its ability to bind water will be reduced, and free water will affect the cross-linking between fish paste proteins. At the same time, the colloidal sol is dispersed in the fish paste in a liquid state, which hinders the aggregation of fish paste proteins, thereby slowing down the gelation process of the fish paste, so that the fish paste can still be smoothly extruded at a higher temperature. After microwave 3D printing, the slurry cools the gel during the stacking process, which significantly improves the curing effect of the printed product.

[0035] The surimi-based microwave 3D printing raw material control scheme for higher printing temperatures of the present invention effectively gets rid of the temperature limitations and TG enzyme dependence of existing microwave 3D printing, not only giving the printed products a superior molding ability, but also providing a new model for future food manufacturing.

[0036] (2) The present invention can make the fish paste slurry have good rheological properties and realize microwave 3D printing under high temperature conditions. When the microwave output power is 42W, the slurry temperature of the printing nozzle is monitored by a thermal imager to be 80°C. After printing, the slurry uses the temperature difference between itself and room temperature to achieve instant solidification during the stacking process. The high-temperature microwave 3D printed product printed at 80°C has a high gel strength and good deformation resistance. The overall structure of the printed sample is compact, and no obvious particles appear on the surface.

[0037] (3) The present invention can enable the fish paste slurry to maintain good viscosity and solid-like properties during the high-temperature microwave 3D printing process, so that the slurry can be extruded smoothly and instantly solidified through high-temperature microwave 3D printing. The printed product has a high gel strength of up to 423.51 (g·cm), and has good deformation resistance. It can be suitable for 3D printing with complex hollow three-dimensional structures, such as hollow sphere structures: products with good appearance and hollow structure are successfully printed, and the structure of the printed hollow sphere is complete, and the height is close to the model; and after cutting the hollow sphere structure, the hollow structure does not collapse, and can still maintain the integrity of its shape when subjected to a pressure of 100g.

[0038] (4) The method of the present invention has simple process, strong operability, no need to add enzyme preparations, is economical and affordable, and conforms to the concept of green and healthy food; it provides a new model for future food manufacturing. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The rheological properties of the printed material at different temperatures for Comparative Example 1;

[0040] Figure 2 The printing performance of the printed material in comparative example 1 for microwave 3D printing;

[0041] Figure 3 The instant curing performance of the printed material in comparative example 1 for microwave 3D printing;

[0042] Figure 4 The instant curing performance of microwave 3D printing of the conventional surimi slurry with TG enzyme added in Comparative Example 2;

[0043] Figure 5 Printing performance of microwave 3D printing of the printed materials of Comparative Example 3 and Example 1;

[0044] Figure 6 Printing performance of microwave 3D printing of the printing material of Example 2;

[0045] Figure 7 The instant curing performance of the printed material in Example 2 for microwave 3D printing;

[0046] Figure 8 Rheological properties of the printed microwave 3D printed products prepared with different amounts of gelatin and κ-carrageenan added in Example 2. DETAILED DESCRIPTION

[0047] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0048] The microwave 3D printer involved in the embodiments and comparative examples of the present invention: microwave 3D printer (XOM-3D, Nanjing Xianou Instrument Manufacturing Co., Ltd.); main components: 3D printing barrel coupled to the microwave heating cavity, 3D printer, microwave source and control system; microwave frequency: 2450MHz; maximum microwave output power: 400W / g; maximum heating temperature: 260℃.

[0049] The frozen surimi was provided by Fujian Anjing Food Co., Ltd. and was placed in the refrigerator (4°C) for thawing for 8 hours before testing.

[0050] κ-Carrageenan was purchased from Shanghai Aladdin Reagent Co., Ltd.

[0051] Gelatin (bloom value 180) was purchased from Beijing Ikainuo Reagent Co., Ltd.

[0052] The test methods involved in the embodiments and comparative examples of the present invention are as follows:

[0053] 1. Setting of microwave 3D printing parameters:

[0054] The 3D printing parameters were set as follows: nozzle diameter, 1.0 mm; layer height, 1.0 mm; extrusion flow rate, 120%; filling density, 0% (80% for cylindrical samples, using straight lines for pattern filling); printing speed, 40 mm / s; microwave frequency, 2450 MHz.

[0055] 2. Microwave 3D printing performance test:

[0056] A cylindrical model with a height of 30 mm and a radius of 15 mm was selected for microwave 3D printing. The microwave output power was adjusted to achieve different temperatures of the slurry in the 3D printing extruder, and the temperature of the extruded slurry was monitored using a thermal infrared imager. The printable temperature is defined as the printing temperature at which the slurry can pass through the printing extruder smoothly and complete stacking according to the preset model, and the obtained printed product does not have negative problems such as offset and deformation.

[0057] 3. Product gel strength test:

[0058] A cylindrical model with a height of 30 mm and a radius of 15 mm was selected for microwave 3D printing. After microwave 3D printing was completed, the cylindrical printed sample to be tested was immediately placed on the test platform of the texture analyzer to determine its gel strength. A fixed trigger strength of 5 g was set, and a P / 5s spherical probe was used to vertically pierce the cylinder at a pre-test speed, test speed, and post-test speed of 1, 1, and 2 mm / s, respectively, with a maximum displacement of 15 mm. The breaking force (g) is defined as the force value of the first peak on the force-deformation curve. The breaking distance (mm) is the height between the initial contact point and the peak of the first force point. The gel strength is defined as the breaking force × breaking distance.

[0059] 4. Product instant curing performance test:

[0060] A hollow sphere model with an inner diameter of 23 mm, an outer diameter of 35 mm, and a height of 29 mm was selected for microwave 3D printing. Immediately after microwave 3D printing, the printed hollow sphere-shaped product was placed in a studio to take a photo and record its height. The hollow sphere was then cut in half, photographed, and its height recorded. Subsequently, 20 g, 50 g, and 100 g weights were placed on the cut hollow sphere and the height was recorded again.

[0061] 5. Rheological properties test of microwave 3D printed products of fish paste slurry with gelatin and κ-carrageenan:

[0062] The rheological properties of the slurry were determined using a DHR-3 shear rheometer (TAInstruments, USA), and a parallel plate with a diameter of 40 mm was selected. Before testing, the printed slurry was stored in an ice box to inhibit the self-gelation of the slurry. During the loading process, the platform temperature was maintained at 20°C. During the test, the distance between the two plates was maintained at 1000mm, and silicone oil was applied to the periphery to prevent moisture migration. The tests (except temperature scanning) were carried out at temperatures of 20, 40, 45, 50, 60 and 80°C. The viscosity test was performed at 0.1-100s -1 The storage modulus (G') and loss modulus (G") were measured at a strain of 1% and an angular frequency variation of 0.1-100 rad / s. In the temperature scan, the frequency was set to 10 rad / s and the strain was 1%. The changes in G' and G" were recorded when the temperature increased (or decreased) from 20°C to 90°C.

[0063] Example 1

[0064] A method for preparing a material based on surimi suitable for high-temperature microwave 3D printing, comprising the following steps: raw materials are measured in parts by weight;

[0065] (1) 150 parts of gelatin, 450 parts of κ-carrageenan, and 4100 parts of water were taken respectively, mixed at 10°C, and then stirred at 3600 rpm for 5 min until fully mixed to obtain a pre-hydrated colloid; and then stored at 2°C for later use;

[0066] (2) 5000 portions of chopped fish paste and 300 portions of NaCl were placed in a vacuum chopper, the chopping temperature of the vacuum chopper was set to 4° C., the vacuum degree was set to −0.4 bar, and the chopping speed was set to 4500 rpm for 1 min to obtain fish paste slurry A; the fish paste was golden threadfish paste, and the water content was 78%;

[0067] (3) The prehydrated colloid was added to the surimi slurry A in the vacuum chopper, and the surimi slurry was continued to be chopped at a speed of 4500 rpm for 5 min to obtain a surimi-based material suitable for high-temperature microwave 3D printing (surimi protein content of 13 wt%), which was stored at 4°C for subsequent printing steps.

[0068] The application of the above-mentioned surimi-based material suitable for high-temperature microwave 3D printing in microwave 3D printing adopts the following steps:

[0069] The surimi-based material suitable for high-temperature microwave 3D printing obtained in step (3) is loaded into the barrel of a microwave 3D printer, the centrifugation temperature is set to 4°C, and the centrifugation is performed at 500 rpm for 5 minutes to remove bubbles in the printing needle tube; the printing program is started, and the microwave 3D printer prints the printing slurry on the work platform in a layered manner according to the preset model parameters (cylindrical model: height 30 mm, radius 15 mm; hollow sphere model: inner diameter 23 mm, outer diameter 35 mm, height 29 mm), and the nozzle diameter is adjusted to 1.0 mm, the single layer height is 1.0 mm, the printing speed is 40 mm / s, and the microwave output power is 42 W / g, so as to achieve extrusion and preliminary molding of the printing slurry at 80°C.

[0070] The experimental results show that the method based on Example 1 can realize the microwave 3D printing process at 80°C and achieve instant curing of the printed slurry: the printed cylinder has a compact structure and no obvious large particles on the surface; the printed hollow sphere has a complete shape and structure, and its height is close to the model. The upper layer of the hollow structure does not collapse, and it can withstand a pressure of 100g after cutting; this proves that the slurry is transformed from a viscoelastic fluid to an elastic solid gel during the microwave 3D printing process, achieving instant curing of the slurry.

[0071] Comparative Example 1 Printing material without adding gelatin and κ-carrageenan

[0072] Same as Example 1, except that gelatin and κ-carrageenan are not added to the printing material.

[0073] The printing material prepared in Comparative Example 1 was used in microwave 3D printing in an attempt to test its microwave 3D printing performance, prepare the corresponding printed products, and measure the gel strength of the products to evaluate the instant curing performance of the slurry.

[0074] The experimental results show that the surimi slurry without gelatin and κ-carrageenan can be smoothly extruded at a microwave power of up to 9W / g (45℃), but the printed product cannot maintain stacking at this time; when the microwave output power is higher than 9W / g, the surimi is heated in the extruder to form gel, which blocks the pipeline and prevents the printed slurry from being extruded smoothly; the gel strength of the cylindrical product printed at 6W / g (40℃) is only 53.25g.cm, and the hollow sphere collapses immediately after being cut, and the original hollow structure cannot be maintained. This shows that the surimi slurry without gelatin and κ-carrageenan did not achieve instant curing of the slurry during microwave printing at a microwave power of 6W / g.

[0075] from Figure 1 It can be seen that as the printing temperature increases, the viscosity of the surimi increases, showing thermal gelation behavior, thereby clogging the extrusion nozzle and making the printing process unable to continue. At the same time, the tanδ value of the surimi decreases, indicating that its solid-like properties are enhanced and high temperature promotes the formation of surimi gel; the printing performance of the printed material in comparative example 1 for microwave 3D printing is shown in Figure 1. Figure 2 As shown; the instant curing performance of the printed material of comparative example 1 by microwave 3D printing is as follows Figure 3 As shown; the gel strength of the product of microwave 3D printing of the printing material of comparative example 1 is shown in Table 1 below.

[0076] Table 1

[0077]

[0078] Comparative Example 2: Traditional fish paste with added transglutaminase (TG enzyme)

[0079] According to the method of the published article "Synergistic effect of microwave 3D printing and transglutaminase on the self-gelation of surimi during printing", a surimi slurry with 5U / g TG enzyme content was obtained;

[0080] The conventional surimi slurry with added TG enzyme in comparative example 2 was compared with the application of surimi-based materials suitable for high-temperature microwave 3D printing in microwave 3D printing in example 1 in an attempt to test the microwave 3D printing performance of the slurry, prepare the corresponding printed products, measure the gel strength of the products, and evaluate the instant curing performance of the slurry.

[0081] The experimental results show that the traditional fish paste slurry with TG enzyme added can be smoothly extruded at a microwave power of up to 6W / g, and the fish paste slurry can achieve instant solidification at this time; when the microwave output power is 6W / g, the temperature of the fish paste in the extruder head reaches 40°C, the slurry can be quickly extruded, and solidified on the printing platform; with the increase of power, the proportion of the high temperature area (>40°C) in the extruder head gradually increases, which increases the activity of the TG enzyme inside the extruder head. At the same time, the high temperature also increases the viscosity of the fish paste, resulting in blockage, making it impossible to extrude the printed slurry smoothly; This shows that the traditional fish paste slurry with TG enzyme added can achieve instant solidification of the slurry during microwave printing at a microwave power of 6W / g, but the microwave 3D printing process depends on TG enzyme, and the printable microwave power is limited. Comparative Example 2 The gel strength of the product of microwave 3D printing with traditional fish paste slurry with TG enzyme added is shown in Table 2 below; Comparative Example 2 The instant solidification performance of microwave 3D printing with traditional fish paste slurry with TG enzyme added is shown in Table 2 below. Figure 4 shown.

[0082] Table 2

[0083]

[0084]

[0085] Comparative Example 3

[0086] A method for preparing a material for 3D printing based on surimi, the specific steps are as follows: raw materials are measured in parts by weight;

[0087] The same as Example 1, except that step (1) is as follows: 150 parts of gelatin, 450 parts of κ-carrageenan and 4100 parts of water are taken respectively, and the three are stirred at 300 rpm for 30 min in a 90°C water bath until they are fully mixed to obtain a pre-hydrated colloid, and the pre-hydrated colloid is kept warm in a 40°C water bath for later use.

[0088] The printing material prepared in Comparative Example 2 was used for microwave 3D printing in an attempt to test the microwave 3D printing performance of the material. The results are as follows: Figure 5 As shown; the gel strength test results of the corresponding printed products prepared are shown in Table 3 below.

[0089] Table 3

[0090]

[0091] from Figure 5It can be seen that both colloid addition methods can achieve microwave 3D printing at 42W / g (80℃), but the surface of the samples printed by the hot water sol group is very rough and the granularity is obvious. This is mainly because the melted liquid colloid re-gels during the low-temperature chopping process and is dispersed in the fish paste slurry in the form of large particles, which causes the slurry to be extruded discontinuously during microwave 3D printing. In the samples of the pre-hydrated sol group, the colloid is evenly distributed and the particles are small, so the surface of the printed products is relatively smooth and the structure is more compact.

[0092] It can be seen from Table 3 that all the printed products after high-temperature microwave 3D printing showed good gel strength, and the gel strength increased significantly with the increase of printing temperature. The printed materials obtained by the pre-hydrated glue group showed the highest gel strength (up to 423.51±7.63g·cm) after microwave 3D printing, which proved that the pre-hydrated glue group could not only obtain printed samples with better shapes, but also achieve instant curing of the slurry.

[0093] Example 2

[0094] A method for preparing a material based on surimi suitable for high-temperature microwave 3D printing, comprising the following steps: raw materials are measured in parts by weight;

[0095] The same as Example 1, except that different fractions of gelatin and κ-carrageenan and 4100 parts of water are taken respectively, and the three (or two) are stirred at 20°C and 3600 rpm for 5 min until fully mixed to obtain a pre-hydrated colloid, which is then placed in a 4°C refrigerator for storage for 10 h.

[0096] The materials suitable for high-temperature microwave 3D printing with different colloid addition amounts prepared in Example 2 were used for microwave 3D printing, and the microwave 3D printing performance thereof was as follows: Figure 6 As shown, Figure 6 In the table, 6G refers to the printing material with 6% gelatin added; 6K refers to the printing material with 6% κ-carrageenan added; 4.5G / 1.5K refers to the printing material with 4.5% gelatin and 1.5% κ-carrageenan added; 3G / 3K refers to the printing material with 3% gelatin and 3% κ-carrageenan added; 1.5G / 4.5K refers to the printing material with 1.5% gelatin and 4.5% κ-carrageenan added; the instant curing performance of the printing material for microwave 3D printing is shown in Figure 2. Figure 7 As shown (the significance level of height difference between samples is indicated by lowercase letters, p<0.05); the corresponding printed products were prepared and the gel strength of the products was measured, and the test results are shown in Table 4.

[0097] Table 4

[0098]

[0099] from Figure 6It can be seen that the printing material with 6% gelatin and 6% κ-carrageenan can be smoothly extruded at a higher extruder head temperature, but the increase in printable temperature is limited. When the microwave power is 13W / g, the extruder head temperature of 6G slurry reaches 50℃, and gelatin is separated from the surimi gel in liquid form. Its ability to bind water will be reduced. The free water will affect the cross-linking between surimi proteins, resulting in the texture of the printed product of 6G slurry becoming soft, collapsing and deforming. When the extruder head temperature of 6K slurry reaches 50℃, although κ-carrageenan in this state has a certain viscosity and fluidity, the gelation of surimi occupies the main body of the slurry at this time, so that the extruded filament still bends and deforms, and the printed sample cannot maintain a good shape. The printable temperature of all printing materials with mixed colloids is significantly increased, and the extruder head temperature is as high as 80℃. Under high temperature conditions, the slurry can be smoothly extruded and stacked into a preset model shape, but the surface of the printed sample becomes rough and has a clear granular feel. In the 4.5G / 1.5K group, the higher gelatin content caused the melted gelatin to wrap the surimi gel and be extruded, resulting in uneven material extrusion and a granular surface, so the surface particles were the most obvious. The 1.5G / 4.5K sauce has the most suitable gelatin and κ-carrageenan content. Under this condition, the printed material can be smoothly extruded under high temperature conditions, and can be quickly formed and solidified during the stacking process. The overall structure of the printed sample is compact, and no obvious particles appear on the surface.

[0100] It can be seen from Table 4 that the gel strength of the surimi printed products increases with the increase of temperature. Among them, the surimi products printed at 80°C in the 1.5G / 4.5K group show the highest gel strength, which reaches 423.51g·cm. Under high temperature conditions, the gel strength shows obvious dependence on the κ-carrageenan concentration, which indicates that a high content of κ-carrageenan can make the surimi printed products have higher network density and stability. However, when the κ-carrageenan content is too high, the viscosity of the printed slurry will be too high, which can easily cause the printing nozzle to be blocked.

[0101] from Figure 7 It can be seen that for pure surimi products without gelatin and κ-carrageenan, the products are severely deformed after cutting due to the hollow structure inside the printed sphere. After adding the composite colloid of gelatin and κ-carrageenan, the molding quality of the products is significantly improved, the deformation after cutting is significantly reduced, and the cutting surface is flat, and the adhesion to the blade is reduced, especially for the printed products at 80°C. After cutting the hollow sphere structure, different forces were applied to each printed product to further evaluate the deformation resistance of microwave 3D printed products. The results show that when printing at 20°C, different degrees of collapse occurred after pressing the hollow sphere with weights of different weights. For 3G / 3K and 1.5G / 4.5K, the printed products at 80°C can withstand an external force of 100g. Among them, the height change of the samples in the 1.5G / 4.5K group is the smallest, indicating its best mechanical properties.

[0102] from Figure 8 It can be seen that at high temperature, with the increase of κ-carrageenan content, the viscosity of the surimi slurry with different gelatin and κ-carrageenan contents increases, and the rheological properties of the surimi slurry are significantly enhanced. The increase in G' of the surimi slurry indicates that the support performance of the slurry has been improved, which is conducive to maintaining its shape during the stacking process.

[0103] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing a material based on surimi suitable for high-temperature microwave 3D printing, characterized in that: The preparation method comprises the following steps: each raw material is measured in parts by weight; (1) mixing 100-600 parts of a thermoreversible colloid and 3500-4500 parts of water at 2-10° C. and stirring evenly to obtain a prehydrated colloid; the thermoreversible colloid is a mixed colloid of gelatin and κ-carrageenan; (2) 4000-6000 portions of surimi and 200-400 NaCl are placed in a vacuum chopper and chopped to obtain surimi slurry A; (3) adding the hydrated colloid obtained in step (1) to the fish paste slurry A obtained in step (2), and continuing to chop and stir for 5 minutes to obtain the material suitable for high-temperature microwave 3D printing; and storing at 2-10° C. for future use.

2. The preparation method according to claim 1, characterized in that: In step (1), the gel strength value of gelatin is 150-300 Bloomg.

3. The preparation method according to claim 1, characterized in that: In step (1), the prehydrated colloid is prepared by mixing 150 parts of gelatin, 450 parts of κ-carrageenan and 4100 parts of water.

4. The preparation method according to claim 1, characterized in that: In step (1), the stirring conditions are: stirring at 2-25° C. and a rotation speed of 3000-4000 rpm for 1-6 min.

5. The preparation method according to claim 1, characterized in that: In step (2), the fish paste is one of golden thread fish paste, silver carp paste, copper basin fish paste, hairtail fish paste, grass carp paste, and black carp paste; and the water content of the fish paste is 76-80%.

6. The preparation method according to claim 1, characterized in that: In step (2), the minced fish is frozen at -18°C and placed in a 4°C refrigerator for thawing for 8 hours, and then cut into 3×3×3 cubic blocks to obtain small-block minced fish.

7. The preparation method according to claim 1, characterized in that: In step (2), the chopping and stirring conditions are: temperature of 2-10°C, vacuum degree of -0.2 to -0.6 bar, rotation speed of 1500-4500 rpm, and time of 1-5 min.

8. The preparation method according to claim 1, characterized in that: In step (3), the content of gelatin in the material suitable for high-temperature microwave 3D printing is 1.5wt%, and the content of κ-carrageenan is 4.5wt%.

9. A surimi-based material suitable for high-temperature microwave 3D printing prepared by the preparation method according to any one of claims 1 to 8.

10. An application of the surimi-based material suitable for high-temperature microwave 3D printing according to claim 9, characterized in that: Used for 3D printing of food.

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