Soybean protein gel system suitable for 3D printing, plant-based protein meat and preparation method of soybean protein gel system and plant-based protein meat

Abstract

The invention discloses a soybean protein gel system suitable for 3D printing, plant-based protein meat and a preparation method of the soybean protein gel system and the plant-based protein meat, and belongs to the technical field of plant-based protein meat. The gel system is prepared by mixing the following raw materials and auxiliary materials in parts by mass: 100 parts of soybean protein isolate, 30-70 parts of vital gluten, 100-150 parts of cassava starch, 6-10 parts of soybean dietary fibers, 20-60 parts of soybean oil and 410-470 parts of water. The plant-based protein meat prepared under the condition of the formula is smooth in surface, free of redundant materials and gaps and high in sample integrity before and after cooking; the surface cannot collapse and fracture when being touched slightly, and can restore after being released; the taste is soft, tender, chewy and elastic; the hardness and the elasticity are closer to those of commercially available fish meat.

Description

Technical Field

[0001] The present invention belongs to the technical field of plant-based protein meat, and specifically relates to a soybean protein gel system suitable for 3D printing, plant-based protein meat and a preparation method thereof. Background Art

[0002] In the food processing industry, soy protein is the most widely used plant-based protein. my country ranks first in the world in soybean processing volume, and soy protein is the most important plant protein resource in my country. Soy protein-based foods help improve the dietary structure of residents and are an effective supplement to animal foods. They also meet the nutritional needs of reducing saturated fatty acid and cholesterol intake and providing high-quality plant protein. In addition, the carbon footprint of soy foods is only 1 / 250 of that of livestock meat foods per kilogram of protein. It can be seen that promoting the utilization and development of soy protein resources is a reliable way for the food industry to achieve green, low-carbon and sustainable development.

[0003] Plant protein artificial meat is an emerging hot area. In Europe and the United States, the innovation and development speed based on the cross-disciplinary integration is rapid. Disruptive products such as plant protein meat and cell cultured meat are gradually entering everyone's field of vision. Compared with cell cultured meat, plant protein meat has a fast R&D progress and great cost advantages, which provides a basis for industrial production. Soy protein has a wide source and excellent texture characteristics. It is the core protein raw material in the existing plant "artificial meat" technology route.

[0004] At present, the application of 3D printing technology in the food field is becoming more and more extensive. It establishes a unified connection between the modeling software, slicing software and printing system, and can use the preset three-dimensional model to create a solid three-dimensional object. For the food industry, 3D printing technology can provide consumers with small batches and high-value customized foods through its mechanical functions. Customization includes customization of nutrition, cost, taste and shape. However, due to the limitations of raw material characteristics, it is particularly important to develop and apply more food raw materials to the field of 3D printing to improve the printability of raw materials, as well as improve the stability and accuracy of printed products, while enhancing the sensory flavor of the products, thereby further enriching the category of 3D printed plant protein meat products. Summary of the invention

[0005] In view of the deficiencies in the prior art, the first object of the present invention is to provide a soy protein gel system and plant-based protein meat suitable for 3D printing and a preparation method thereof.

[0006] In order to achieve the above purpose, the inventors creatively proposed to use soy protein isolate as a food raw material for 3D printing. However, the development and utilization of soy protein in 3D printing is almost blank. The reason is that when soy protein is used alone as a raw material for 3D printing, the accuracy and stability of the printed products are poor, the nutritional characteristics are not ideal, and there are problems such as low fluency during printing. To this end, the inventors combined their own experience accumulated in the field of emulsion gel technology over the years, and after repeated studies through a large number of experiments, they found that compounding gluten, tapioca starch, soybean dietary fiber, soybean oil and soy protein isolate can greatly improve the printability of soy protein, so that the printed products have a low break rate, good printing accuracy and stability, and the product has a certain flavor.

[0007] Specifically, the object of the present invention is achieved as follows: a soybean protein gel system suitable for 3D printing is prepared by mixing the following raw and auxiliary materials in parts by weight: 100 parts of soy protein isolate, 30-70 parts of gluten, 100-150 parts of cassava starch, 6-10 parts of soy dietary fiber, 20-60 parts of soybean oil, and 410-470 parts of water.

[0008] Further preferably, the soy protein gel system suitable for 3D printing as described above is prepared by mixing the following raw materials and auxiliary materials in parts by weight: 100 parts of soy protein isolate, 40-60 parts of gluten, 110-130 parts of tapioca starch, 9-10 parts of soy dietary fiber, 20-40 parts of soybean oil, and 430-450 parts of water.

[0009] Still further preferably, the soy protein gel system suitable for 3D printing as described above is prepared by mixing the following raw materials and auxiliary materials in parts by weight: 100 parts of soy protein isolate, 50 parts of gluten, 120 parts of tapioca starch, 9.5 parts of soy dietary fiber, 30 parts of soybean oil, and 440 parts of water.

[0010] Preferably, the soy protein gel system suitable for 3D printing further contains a seasoning, wherein the seasoning comprises salt, sugar, and seafood flavor essence. Preferably, the seasoning comprises: 0.5 parts of salt, 2 parts of white sugar, and 0.7 parts of seafood flavor essence.

[0011] In addition, the present invention also provides a method for preparing the above-mentioned soybean protein gel system suitable for 3D printing, which comprises the following steps: sieving soybean dietary fiber with a 100-mesh sieve, then adding water and soybean oil and stirring them thoroughly, and finally adding gluten powder, soybean protein isolate and tapioca starch, and mixing them thoroughly to form a soybean protein gel system.

[0012] Because the soy protein gel system prepared under the formula conditions of the present invention has a smooth surface without excess materials and gaps, the sample integrity is high before and after cooking; the surface will not collapse or break when touched lightly, and can return to its original shape when let go; the mouthfeel is dense, soft, chewy and elastic; the hardness and elasticity are closer to commercially available fish meat. Therefore, the second purpose of the present invention is to provide the application of the above-mentioned soy protein gel system in the preparation of plant-based protein meat by 3D printing.

[0013] The third object of the present invention is to provide a method for preparing plant-based protein meat based on 3D printing technology, the method comprising the following steps:

[0014] (1) Design the 3D model to be printed using 123D Design software and slice it using Repetier-host software. The slice parameters are as follows: bottom layer height 1 mm, each layer height 0.8 mm, fill rate 90%, fill mode linear, and printing speed 15 mm / s;

[0015] (2) adding the soybean protein gel system into the barrel of a 3D printing device, selecting the 3D model to be printed and the printing program in the program of the 3D printing device, starting printing and obtaining a printed product; the soybean protein gel system is the soybean protein gel system suitable for 3D printing as described in any one of claims 1 to 3;

[0016] (3) The printed product is heated and matured to obtain a finished plant-based protein meat product.

[0017] Furthermore, in the above method for preparing plant-based protein meat based on 3D printing technology, the printing parameters are set as follows: the printing nozzle diameter is 1.2 mm, the printing height is 1.4 mm, and the printing temperature is room temperature 25°C.

[0018] Compared with the prior art, the soybean protein gel system provided by the present invention has the following beneficial effects:

[0019] (1) The present invention selects the most suitable soybean dietary fiber from soybean dietary fiber, wheat dietary fiber and oat dietary fiber by using the two evaluation indicators of printing accuracy and stability.

[0020] (1) The present invention optimizes the optimal addition level of raw materials and auxiliary materials through single factor and orthogonal experiments: 50wt% gluten, 120wt% cassava starch, 9.5wt% soybean dietary fiber, 440wt% water, and 30wt% soybean oil are added to 100g of soy protein isolate. The surface of the plant-based protein meat prepared under this formula is smooth without excess materials and gaps, and the integrity of the sample is high before and after cooking; the surface will not collapse or break when touched lightly, and it can be restored to its original state when let go; the taste is dense, soft, chewy, and elastic; the hardness and elasticity are closer to commercially available fish meat. In general, it is a soy protein gel system that is very suitable for 3D printing.

[0021] (2) The present invention seasons the soy protein gel system, and finally selects 0.5% salt, 2% white sugar, and 0.7% seafood essence as the seasoning formula for 3D printed fish-like products through sensory scoring, and finally obtains a soy protein plant meat system with fish taste and seafood flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Printing accuracy and stability for different dietary fibers;

[0023] Figure 2 These are actual photos of 3D printed products with different dietary fiber addition amounts (from left to right: 0wt%, 3wt%, 6wt%, 9wt%, and 12wt% dietary fiber addition amounts).

[0024] Figure 3 The effect of gluten addition on printing accuracy and printing stability;

[0025] Figure 4 The effect of gluten addition on the breaking rate;

[0026] Figure 5 The effect of gluten addition on rheological properties;

[0027] Figure 6 The effect of gluten addition on sensory evaluation;

[0028] Figure 7 Photos of 3D printed products with different amounts of gluten added (from left to right: 20wt%, 40wt%, 60wt%, 80wt%, 100wt%);

[0029] Figure 8 The effect of cassava starch addition on printing accuracy and printing stability;

[0030] Fig. 9 The effect of cassava starch addition on the breaking rate;

[0031] Fig.10 The effect of cassava starch addition on rheological properties;

[0032] Fig.11 Effect of cassava starch addition on sensory evaluation;

[0033] Fig.12 Photos of 3D printed products with different amounts of cassava starch added (from left to right: 0wt%, 60wt%, 120wt%, 180wt%, 240wt%);

[0034] Fig.13 The effect of soybean dietary fiber addition on printing accuracy and printing stability;

[0035] Fig.14 The effect of soybean dietary fiber addition on the breaking rate;

[0036] Fig.15 To study the effect of soybean dietary fiber addition on rheological properties;

[0037] Fig.16 To study the effect of soybean dietary fiber addition on sensory evaluation;

[0038] Fig.17 The actual photos of 3D printed products with different soybean dietary fiber addition amounts (from left to right, soybean dietary fiber addition amounts are 5wt%, 6.5wt%, 8wt%, 9.5wt%, and 11wt%);

[0039] Fig.18 The effect of water addition on printing accuracy and printing stability;

[0040] Fig.19 The effect of water addition on the breaking rate;

[0041] Fig. 20 The effect of water addition on rheological properties;

[0042] Fig.21 The effect of water addition on sensory evaluation;

[0043] Fig. 22 Photos of 3D printed products with different water addition amounts (from left to right: 380wt%, 410wt%, 440wt%, 470wt%, 500wt%);

[0044] Fig.23 The effect of soybean oil addition on printing accuracy and printing stability;

[0045] Fig.24 The effect of soybean oil addition on the breaking rate;

[0046] Fig.25 The effect of soybean oil addition on rheological properties;

[0047] Fig.26 To study the effect of soybean oil addition on sensory evaluation;

[0048] Fig. 27 Photos of 3D printed products with different soybean oil addition amounts (from left to right: 0wt%, 30wt%, 60wt%, 90wt%, 120wt%);

[0049] Fig.28 These are actual photos of 3D printed products under optimal conditions. DETAILED DESCRIPTION

[0050] The following examples are used to further describe the implementation process and beneficial effects of the method of the present invention. The test examples are only for illustrative purposes and do not limit the scope of protection of the present invention. At the same time, obvious changes made by ordinary technicians in this field based on the examples are also included in the scope of the present invention.

[0051] In the following embodiments, the raw and auxiliary materials used have the following sources: soy protein isolate, Linyi Shansong Biological Products Co., Ltd.; gluten, Zhejiang Yinuo Biotechnology Co., Ltd.; soybean dietary fiber, Henan Zhongchen Biotechnology Co., Ltd.; wheat dietary fiber, Jiahe Xuri; oat dietary fiber, Zhejiang Yinuo Biotechnology; cassava starch, Haining Fengyuan Food Co., Ltd.; soybean oil, Yihai Kerry Golden Dragon Fish Cereals and Oils Food Co., Ltd.; edible salt, China Salt Industry Group Co., Ltd.; white sugar, Hubei New Sun Health Products Co., Ltd.; seafood flavor, Jiahe Xuri.

[0052] In the following embodiments, the designed 3D model to be printed is a solid cube (15mm×15mm×15mm), which is used to evaluate the appearance, printing accuracy and printing stability. The software Repetier-Host is used to print the slices of the model, and the equipment FOODBOT-MF extrusion double-nozzle 3D printer completes the printing of the model. The following unified printing parameters are set in each embodiment: nozzle diameter 1.20mm, printing height 1.40mm, printing speed 15mm / s, filling mode linear, filling density 90%, layer thickness 0.8mm, printing temperature 25℃.

[0053] The test methods and calculation methods for printing accuracy and printing stability involved in the following embodiments and application examples are as follows:

[0054] Before calculating the printing accuracy and stability, place the 3D printed product in an LED light box and take a photo, then evaluate the printing effect on the appearance, and calculate its accuracy and stability according to the following formula.

[0055] Calculation of printing accuracy: After printing is completed, use a vernier caliper to measure the side length (L1, mm) of the 3D printed product, and calculate the printing accuracy according to the formula.

[0056]

[0057] Among them, L0 is the setting parameter of the printed product and L1 is the actual measured value.

[0058] Calculation of printing stability: Place the printed product at room temperature (25°C) for 60 minutes, then measure the side length (L2, mm) with a vernier caliper, and calculate the printing stability according to Formula 2-2.

[0059]

[0060] Where L1 is 0h value and L2 is 1h value

[0061] The test method of the broken strip rate involved in the following embodiments and application embodiments is as follows: A cube that needs to be printed 63 times back and forth is used to measure the broken strip rate. The printing parameters are: printing speed 25mm / s, printing height 1.4mm, and printing temperature is room temperature 25°C.

[0062] The test method of rheological properties involved in the following examples and application examples is as follows: A DHR-2 rheometer with a 40 mm stainless steel plate is used to measure the rheological properties of the samples. Unless otherwise specified, all samples are measured at 25°C and a gap of 1000 μm, and before measurement, the stress is balanced at room temperature of 25°C for 600 s to balance the stress and make the sample in a stable state. First, in the flow scanning mode, the sample is subjected to a 0.01 s -1 ~10s -1 The apparent viscosity of the printed material is measured at a shear rate.

[0063] The test method of the texture properties involved in the following examples and application examples is as follows: the hardness, elasticity and chewiness of the sample are measured using a texture analyzer in TPA mode. When testing, the printed sample is placed in the center position when the probe is pressed down. The test parameters are as follows: the probe type is P36R, the speed before and after the test is 5.0 mm / s, the speed during the test is 2.0 mm / s, the compression strain is 50%, the trigger force is 10g, and it is carried out at room temperature.

[0064] Example 1 Dietary fiber type screening experiment

[0065] This embodiment includes 15 kinds of soybean protein gel systems, which are:

[0066] Type 1-5: 100g soy protein isolate, 0wt% (0g) or 3wt% (3g) or 6wt% (6g) or 9wt% (9g) or 12wt% (12g) Soybean dietary fiber , 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0067] Type 6-10: 100g soy protein isolate, 0wt% (0g) or 3wt% (3g) or 6wt% (6g) or 9wt% (9g) or 12wt% (12g) Wheat dietary fiber , 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0068] 11-15: 100g soy protein isolate, 0wt% (0g) or 3wt% (3g) or 6wt% (6g) or 9wt% (9g) or 12wt% (12g) Oat dietary fiber , 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0069] The preparation method of the soy protein gel system in this embodiment is as follows: Weigh dietary fibers of different contents and types and a certain amount of water and oil according to proportion, add a certain amount of gluten, tapioca starch and soy protein isolate after sufficient stirring and mixing. After mixing, the 15 kinds of soy protein gel systems are obtained. The most suitable type and addition amount range of dietary fiber are determined with printing accuracy and stability as indicators.

[0070] (1) Effects of different dietary fiber additions on printing properties

[0071] from Figure 1 , Figure 2 It can be seen that the addition of soybean dietary fiber has a significant effect on the printing effect. When the amount of dietary fiber added is 0, the printed sample cannot be formed due to lack of support. At the same time, the printed product cannot retain moisture, and the water analysis exacerbates the collapse. As the amount of dietary fiber added increases, the printing effect gradually improves, and the sample support gradually increases. Among them, the effect of soybean dietary fiber addition on the printing effect is more obvious. When the addition amount is 6%-9%, the printing effect is better. At 12%, the viscosity of the soybean protein gel system increases, which affects the smoothness of the extrusion line, resulting in incomplete sample printing.

[0072] Printing accuracy reflects the difference between the sample and the model just printed. Figure 1It can be concluded that the addition of three kinds of insoluble dietary fiber has a significant effect on printing accuracy. When the addition amount of the three kinds of insoluble dietary fiber is 0, the printing accuracy of the printed sample is extremely poor, and the actual sample is very different from the designed model. With the increase of the addition amount of soybean dietary fiber, the printing accuracy gradually improves. For different types of insoluble dietary fiber at the same concentration, the most significant effect on improving printing accuracy is soybean dietary fiber, followed by oat dietary fiber and wheat dietary fiber.

[0073] Print stability reflects the stability of the printed sample over time. Figure 1 , Figure 2 It can be concluded that the addition of soybean dietary fiber and oat dietary fiber has a significant effect on printing accuracy, while the addition of wheat dietary fiber has no significant effect on printing accuracy. When the addition amount of insoluble dietary fiber is 0%, the printing stability of the printed sample is poor, and the sample is prone to increase in bottom area, collapse of the upper layer, and decrease in sample height during placement. With the increase in the addition amount of soybean dietary fiber and oat dietary fiber, the printing accuracy gradually improves. And the improvement of accuracy by soybean dietary fiber is better than that by oat dietary fiber.

[0074] Based on the comprehensive printing effect, soybean dietary fiber was screened as the better type for subsequent single factor experiments.

[0075] Example 2: Screening experiment of gluten addition amount

[0076] Five kinds of soybean protein gel systems of the present embodiment include 100g of soybean protein isolate, 20wt% (20g) or 40wt% (40g) or 60wt% (60g) or 80wt% (8g) or 100wt% (100g) of gluten, 120wt% (120g) of tapioca starch, 8wt% (8g) of dietary fiber, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0077] The preparation method of the soy protein gel system in this embodiment is as follows: weigh soy dietary fiber, water and oil in proportion, add different amounts of gluten, quantitative tapioca starch and soy protein isolate after sufficient stirring and mixing. After mixing, the five soy protein gel systems are obtained. The optimum amount of gluten is determined based on printing accuracy and stability, rheology, texture and sensory evaluation.

[0078] (1) Effect of gluten addition on printing properties

[0079] from Figure 3It can be seen that when the amount of gluten added is small, the soy protein system has low accuracy and stability due to poor support. With the increase of gluten, the accuracy and stability of printing have been significantly improved, reaching the highest accuracy of 91.58% and stability of 97.89% when the amount of gluten added is 60%. When the amount added exceeds 60%, the printing accuracy and stability begin to decrease. When the amount added is 100%, the sample and the model are too far apart due to the high viscosity.

[0080] (2) Effect of gluten addition on the breaking rate

[0081] from Figure 4 It can be seen that at higher printing speeds, as the amount of gluten added increases, the print break rate gradually increases. When the addition amount is less than 40%, the print break rate is low.

[0082] (3) Effect of gluten addition on rheological properties

[0083] Figure 5 is the apparent viscosity of the soy protein gel system, which reflects the change in viscosity of the gel system as the shear rate increases. From the figure, it can be seen that the apparent viscosity of the soy protein gel system with different gluten addition amounts gradually decreases as the shear rate increases. Substituting this relationship into the equation η=K×γ n-1 (η is the apparent viscosity, K is the consistency coefficient, γ is the shear rate, and n is the flow behavior index) and n is less than 1, which shows that the soybean protein gel system is a pseudoplastic fluid system, which is suitable for 3D printing.

[0084] (4) Effect of gluten addition on texture properties

[0085] The present invention selects three indicators of hardness, chewiness and elasticity to evaluate the soy protein gel system. Table 1 shows the changes in hardness, chewiness and elasticity of the soy protein gel system when different amounts of gluten are added. As the content of gluten increases, the hardness and chewiness of the sample first increase and then decrease. The reason may be that the viscosity of the sample is too high, resulting in a decrease in the integrity of the sample. When the amount of gluten added is 80%, the maximum value is reached, the hardness is: 1104.81g, the chewiness is: 573.14, and the elasticity is: 0.85.

[0086] Table 1 Effect of gluten on texture properties

[0087]

[0088] Different lowercase letters indicate significant differences among different gluten addition amounts (p<0.05).

[0089] (5) Effect of gluten addition on sensory evaluation

[0090] from Figure 6 It can be seen that the sensory score first increases and then decreases with the increase of gluten, and is the highest when the addition amount is 40%. Figure 7 It can be seen that when the amount of gluten added is small, the gel system is overall soft and has poor hardness, while when too much is added, the surface of the printed model becomes incomplete, the breakage rate is high, and printing may become impossible, thereby reducing the sensory score.

[0091] Taking into account factors such as printing accuracy and stability, texture characteristics, and sensory scores, the gluten addition amount was selected to be 40wt%.

[0092] Example 3: Screening experiment of cassava starch addition amount

[0093] Five kinds of soybean protein gel systems of the present embodiment include 100g of soybean protein isolate, 0wt% (0g) or 60wt% (60g) or 120wt% (120g) or 180wt% (180g) or 240wt% (240g) of tapioca starch, 60wt% (60g) of gluten, 8wt% (8g) of dietary fiber, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0094] The preparation method of the soybean protein gel system in this embodiment is as follows: weigh soybean dietary fiber, water and oil in proportion, add different amounts of cassava starch, quantitative gluten and soybean protein isolate after sufficient stirring and mixing. After mixing, the five soybean protein gel systems are obtained. The optimal amount of cassava starch is determined based on printing accuracy and stability, rheology, texture and sensory evaluation.

[0095] (1) Effect of cassava starch addition on printing properties

[0096] from Figure 8 It can be seen that with the increase of cassava starch addition, the accuracy and stability of printing first increase and then decrease. When the amount of cassava starch added is small, the accuracy and stability of the soy protein system are low due to poor support. With the increase of cassava starch, the accuracy and stability of printing are improved. When the amount of cassava starch added is 120%, the highest accuracy is 94.38%; when the amount of cassava starch added is 180%, the stability reaches a maximum of 99.02%. When the amount added exceeds 180%, the printing accuracy and stability begin to decrease.

[0097] (2) Effect of cassava starch addition on the breaking rate

[0098] from Fig. 9 It can be seen that at higher printing speeds, as the amount of cassava starch added increases, the print break rate gradually increases. When the addition amount is within 120%, the print break rate is low.

[0099] (3) Effect of cassava starch addition on rheological properties

[0100] Fig.10 is the apparent viscosity of the soy protein gel system, which reflects the change in viscosity of the gel system as the shear rate increases. From the figure, it can be seen that the apparent viscosity of the soy protein gel system with different cassava starch addition amounts gradually decreases as the shear rate increases. Substituting this relationship into the equation η=K×γ n-1 (η is the apparent viscosity, K is the consistency coefficient, γ is the shear rate, and n is the flow behavior index) and n is less than 1, which shows that the soybean protein gel system is a pseudoplastic fluid system, which is suitable for 3D printing.

[0101] (4) Effect of cassava starch addition on texture properties

[0102] The present invention selects three indicators of hardness, chewiness and elasticity to evaluate the soy protein gel system. Table 2 shows the changes in hardness, chewiness and elasticity of the soy protein gel system when different contents of cassava starch are added. As the content of cassava starch increases, the hardness and chewiness of the sample first increase and then decrease. The reason may be that the viscosity of the sample is too high, resulting in a decrease in sample integrity, reaching a maximum value at 180%, with a hardness of 1344.87g, a chewiness of 775.21, and an elasticity of 0.89.

[0103] Table 2 Effect of cassava starch on texture properties

[0104]

[0105]

[0106] Different lowercase letters indicate significant differences among different starch addition amounts (p<0.05).

[0107] (5) Effect of cassava starch addition on sensory evaluation

[0108] from Fig.11 It can be seen that the sensory score first increases and then decreases with the increase of cassava starch, and is the highest when the addition amount is 120%. Fig.12 It can be seen that when the amount of cassava starch added is small, the gel system is overall soft and has poor hardness, while when too much cassava starch is added, the surface of the printed model becomes incomplete, the breakage rate is high, and printing may become impossible, thereby reducing the sensory score.

[0109] Taking into account factors such as printing accuracy and stability, texture characteristics, and sensory scores, the amount of cassava starch added was selected to be 120wt%.

[0110] Example 4: Screening experiment of soybean dietary fiber addition amount

[0111] Five kinds of soybean protein gel systems of the present embodiment include 100g of soybean protein isolate, 5wt% (5g) or 6.5wt% (6.5g) or 8wt% (8g) or 9.5wt% (9.5g) or 11wt% (11g) of soybean dietary fiber, 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 440wt% (440g) of water, and 30wt% (30g) of soybean oil.

[0112] The preparation method of the soybean protein gel system in this embodiment is as follows: weigh different amounts of soybean dietary fiber and a certain amount of water and oil according to a certain ratio, add a certain amount of gluten, tapioca starch and soybean protein isolate after sufficient stirring and mixing. After mixing, the five soybean protein gel systems are obtained. The optimal amount of soybean dietary fiber is determined based on printing accuracy and stability, rheology, texture and sensory evaluation.

[0113] (1) Effect of soybean dietary fiber addition on printing properties

[0114] from Fig.13 It can be seen that the printing accuracy and stability first increase and then decrease with the increase of soybean dietary fiber addition. When the soybean dietary fiber is added less, the soybean protein system has low accuracy and stability due to poor support. With the increase of soybean dietary fiber, the printing accuracy and stability are improved, reaching the highest when the soybean dietary fiber addition is 9.5%, with an accuracy of 92.97% and a stability of 97.12%. When the addition exceeds 9.5%, the printing accuracy and stability begin to decrease.

[0115] (2) Effect of soybean dietary fiber addition on the breaking rate

[0116] from Fig.14 It can be seen that at higher printing speeds, as the amount of soybean dietary fiber added increases, the print break rate gradually increases. When the addition amount is within 8%, the print break rate is low.

[0117] (3) Effect of soybean dietary fiber addition on rheological properties

[0118] Fig.15 is the apparent viscosity of the soy protein gel system, which reflects the change in viscosity of the gel system as the shear rate increases. From the figure, it can be seen that the apparent viscosity of the soy protein gel system under different soy dietary fiber addition amounts gradually decreases as the shear rate increases. Substituting this relationship into the equation η=K×γ n-1(η is the apparent viscosity, K is the consistency coefficient, γ is the shear rate, and n is the flow behavior index) and n is less than 1, which shows that the soybean protein gel system is a pseudoplastic fluid system, which is suitable for 3D printing.

[0119] (4) Effect of soybean dietary fiber addition on texture characteristics

[0120] The present invention selects three indicators of hardness, chewiness and elasticity to evaluate the soy protein gel system. Table 3 shows the changes in hardness, chewiness and elasticity of the soy protein gel system when different contents of soy dietary fiber are added. As the content of soy dietary fiber increases, the hardness and chewiness of the sample first increase and then decrease. The reason may be that the viscosity of the sample is too large, resulting in a decrease in sample integrity, reaching a maximum value at 9.5%, with a hardness of 1119.50g, a chewiness of 629.55, and an elasticity of 0.92.

[0121] Table 3 Effect of soybean dietary fiber on texture characteristics

[0122]

[0123] Different lowercase letters indicate significant differences between different soybean dietary fiber addition amounts (p<0.05).

[0124] (5) Effect of soybean dietary fiber addition on sensory evaluation

[0125] from Fig.16 It can be seen that the sensory score first increases and then decreases with the increase of soybean dietary fiber, and is the highest when the addition amount is 9.5%. Fig.17 It can be seen that when the amount of soybean dietary fiber added is small, the gel system is overall soft and has poor hardness, while when too much is added, the surface of the printed model becomes incomplete, the breakage rate is high, and printing may become impossible, thereby reducing the sensory score.

[0126] Taking into account factors such as printing accuracy and stability, texture characteristics, and sensory scores, the amount of soybean dietary fiber added was selected to be 9.5wt%.

[0127] Example 5: Screening experiment of water addition amount

[0128] Five kinds of soybean protein gel systems of the present embodiment include 100g of soybean protein isolate, 380wt% (380g) or 410wt% (410g) or 440wt% (440g) or 470wt% (470g) or 500wt% (500g) of water, 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 8wt% (8g) of soybean dietary fiber, and 30wt% (30g) of soybean oil.

[0129] The preparation method of the soy protein gel system in this embodiment is as follows: weigh soy dietary fiber, oil and water of different masses in proportion, add a certain amount of gluten, tapioca starch and soy protein isolate after sufficient stirring and mixing. After mixing, the five soy protein gel systems are obtained. The optimum amount of water to be added is determined based on printing accuracy and stability, rheology, texture and sensory evaluation as indicators.

[0130] (1) Effect of water addition on printing characteristics

[0131] from Fig.18 It can be seen that the printing accuracy and stability first increase and then decrease with the increase of water. When less water is added, the soy protein system is difficult to extrude due to its high viscosity, resulting in low accuracy and stability. As the amount of water added increases, the accuracy and stability of the printing are improved, reaching the highest at a water addition of 410%, with an accuracy of 94.53% and a stability of 98.34%. When the addition exceeds 410%, the printing accuracy and stability begin to decrease.

[0132] (2) Effect of water addition on the breaking rate

[0133] from Fig.19 It can be seen that at higher printing speeds, as the amount of water added increases, the print break rate gradually decreases. When the amount added is within 440%, the print break rate is low.

[0134] (3) Effect of water content on rheological properties

[0135] Fig. 20 is the apparent viscosity of the soy protein gel system, which reflects the change in viscosity of the gel system as the shear rate increases. From the figure, it can be seen that the apparent viscosity of the soy protein gel system under different water addition amounts gradually decreases as the shear rate increases. Substituting this relationship into the equation η=K×γ n-1 (η is the apparent viscosity, K is the consistency coefficient, γ is the shear rate, and n is the flow behavior index) and n is less than 1, which shows that the soybean protein gel system is a pseudoplastic fluid system, which is suitable for 3D printing.

[0136] (4) Effect of water addition on texture properties

[0137] The present invention selects three indicators of hardness, chewiness and elasticity to evaluate the soy protein gel system. Table 4 shows the changes in hardness, chewiness and elasticity of the soy protein gel system when different amounts of water are added. As the amount of water added increases, the hardness of the sample gradually decreases, and the chewiness first decreases, then increases, and then decreases. The reason may be that when the amount of water added is small, the sample viscosity is large but the printing effect is poor. With the addition of water, the printing effect of the sample is improved; but the viscosity of the system decreases. When the water addition is the least, the hardness of the system reaches the maximum value, the hardness is: 1463.84g, the chewiness is: 832.25, and the elasticity is: 0.87.

[0138] Table 4 Effect of water on texture properties

[0139]

[0140] Different lowercase letters indicate significant differences among different water addition amounts (p<0.05).

[0141] (5) Effect of water addition on sensory evaluation

[0142] from Fig.21 It can be seen that the sensory score first increases and then decreases with the increase of water, and is the highest when the addition amount is 440%. Fig. 22 It can be seen that when the amount of water added is small, the gel system is overall hard and the breakage rate is high, while when too little water is added, the system is overall soft and has poor elasticity, thereby reducing the sensory score.

[0143] Taking into account factors such as printing accuracy and stability, texture characteristics, and sensory scores, the water addition amount was selected to be 440wt%.

[0144] Example 6: Screening experiment of soybean oil addition amount

[0145] Five kinds of soybean protein gel systems of the present embodiment include 100g of soybean protein isolate, 0wt% (0g) or 30wt% (30g) or 60wt% (60g) or 90wt% (90g) or 120wt% (120g) of soybean oil, 120wt% (120g) of tapioca starch, 60wt% (60g) of gluten, 8wt% (8g) of soybean dietary fiber, and 440wt% (440g) of water.

[0146] The preparation method of the soybean protein gel system in this embodiment is as follows: weigh soybean dietary fiber, water and soybean oil of different masses in proportion, add a certain amount of gluten, tapioca starch and soybean protein isolate after sufficient stirring and mixing. After mixing, the five soybean protein gel systems are obtained. The optimum amount of water to be added is determined based on printing accuracy and stability, rheology, texture and sensory evaluation as indicators.

[0147] (1) Effect of soybean oil addition on printing properties

[0148] from Fig.23 It can be seen that the printing accuracy and stability first increase and then slowly decrease with the increase of soybean oil. When the soybean oil is added less, the soybean protein system is difficult to extrude due to its high viscosity, resulting in low accuracy and stability. With the increase of soybean oil addition, the accuracy and stability of printing are improved, reaching the highest when the soybean oil addition is 30%, with an accuracy of 92.55% and a stability of 97.21%. When the addition exceeds 90%, the printing accuracy and stability begin to decrease.

[0149] (2) Effect of soybean oil addition on the breaking rate

[0150] from Fig.24 It can be seen that at higher printing speeds, as the amount of soybean oil added increases, the print break rate gradually decreases. When the amount added is less than 60%, the print break rate is low.

[0151] (3) Effect of soybean oil addition on rheological properties

[0152] Fig.25 is the apparent viscosity of the soy protein gel system, which reflects the change in viscosity of the gel system as the shear rate increases. From the figure, it can be seen that the apparent viscosity of the soy protein gel system under different soybean oil addition amounts gradually decreases as the shear rate increases. Substituting this relationship into the equation η=K×γ n-1 (η is the apparent viscosity, K is the consistency coefficient, γ is the shear rate, and n is the flow behavior index) and n is less than 1, which shows that the soybean protein gel system is a pseudoplastic fluid system, which is suitable for 3D printing.

[0153] (4) Effect of soybean oil addition on texture properties

[0154] The present invention selects three indicators of hardness, chewiness and elasticity to evaluate the soybean protein gel system. Table 5 shows the changes in hardness, chewiness and elasticity of the soybean protein gel system when different contents of soybean oil are added. With the increase of the amount of water added, the hardness and chewiness of the sample first increase and then decrease. The reason may be that when the amount of soybean oil added is small, the sample viscosity is large but the printing effect is poor. With the addition of soybean oil, the sample printing effect is improved; but the viscosity of the system decreases. The maximum value is reached at 30%, the hardness is: 1086.14g, the chewiness is: 625.22, and the elasticity is: 0.90.

[0155] Table 5 Effect of soybean oil on texture properties

[0156]

[0157] Different lowercase letters indicate significant differences among different soybean oil addition amounts (p<0.05).

[0158] (5) Effect of soybean oil addition on sensory evaluation

[0159] from Fig.26 It can be seen that the sensory score first increases and then decreases with the increase of soybean oil, but the difference is not very significant, and the highest score is when the addition amount is 30%. Fig. 27 It can be seen that when the amount of water added is small, the gel system is overall hard and the breakage rate is high, which affects the sensory score. When too much water is added, the system is overall softer and has poor elasticity, and the water phase and oil phase cannot be completely combined.

[0160] Taking into account factors such as printing accuracy and stability, texture characteristics, and sensory scores, the soybean oil addition amount was selected to be 30wt%.

[0161] Example 7: Orthogonal test

[0162] As shown in Table 6, the results of the orthogonal test show that the amount of water added has the greatest impact on sensory evaluation. Table 7 is an orthogonal variance analysis table. According to the size of the F value, it can be seen that the main and secondary factors affecting the experimental results are water, cassava starch, gluten and soybean dietary fiber. Finally, the best combination of four single factors A2B2C3D2 was obtained, namely 50wt% gluten, 120wt% cassava starch, 9.5wt% soybean dietary fiber and 440wt% water.

[0163] Table 6 Orthogonal experiment table

[0164]

[0165] Table 7 Analysis of variance table

[0166]

[0167] Example 8: Screening experiment of flavoring agent formula

[0168] In this embodiment, salt, white sugar and seafood flavor are added according to the percentage of the total mass base of the system after determining the basic formula of the soybean protein gel system suitable for 3D printing. Salt (0.25%, 0.5%, 0.75%, 1.0%, 1.25%), white sugar (0.5%, 1%, 1.5%, 2%, 2.5%) and seafood flavor (0.1%, 0.3%, 0.5%, 0.7%, 0.9%) are added respectively to conduct a single factor experiment, and the sensory evaluation is used as an indicator to examine the impact on the flavor of 3D printed imitation fish products.

[0169] Table 8 Sensory evaluation results of 3D printed fish imitation products with different seasoning addition amounts

[0170]

[0171] The results are shown in Table 8. Salt and sugar can provide a certain base flavor for fish-like products. Salt can also remove a certain fishy smell. Sugar can work synergistically with salt to increase the appetite of the product. Seafood flavor can give fish-like products a certain seafood flavor and can cover up the beany smell from raw materials such as soy protein. Too much or too little seasoning cannot meet the most appropriate sensory requirements. By conducting sensory evaluation on 3D printed fish-like products with different seasoning additions, 0.5% salt, 2% sugar, and 0.7% seafood flavor were finally selected as the seasoning formula for 3D printed fish-like products.

[0172] The 3D printed products after the orthogonal experiment are as follows Fig.28 shown.

Claims

1. A soybean protein gel system suitable for 3D printing, It is characterized in that The invention is prepared by mixing the following raw and auxiliary materials in parts by weight: 100 parts of isolated soy protein, 30-70 parts of gluten powder, 100-150 parts of cassava starch, 6-10 parts of soy dietary fiber, 20-60 parts of soy oil and 410-470 parts of water.

2. The soy protein gel system suitable for 3D printing according to claim 1, It is characterized in that The invention is prepared by mixing the following raw and auxiliary materials in parts by weight: 100 parts of isolated soy protein, 40-60 parts of gluten powder, 110-130 parts of cassava starch, 9-10 parts of soy dietary fiber, 20-40 parts of soy oil and 430-450 parts of water.

3. The soy protein gel system suitable for 3D printing according to claim 2, It is characterized in that The mixture is prepared by mixing the following raw and auxiliary materials in parts by weight: 100 parts of isolated soy protein, 50 parts of gluten powder, 120 parts of tapioca starch, 9.5 parts of soy dietary fiber, 30 parts of soy oil and 440 parts of water.

4. The soy protein gel system suitable for 3D printing according to any one of claims 1 to 3, It is characterized in that Also contains flavoring.

5. The soy protein gel system suitable for 3D printing according to claim 4, It is characterized in that The seasoning agent is composed of: 0.5 parts of salt, 2 parts of white sugar and 0.7 parts of seafood essence.

6. A method for preparing the soybean protein gel system suitable for 3D printing according to any one of claims 1 to 3, It is characterized in that The method comprises the following steps: screening soybean dietary fiber with a 100-mesh screen, then adding water and soybean oil to fully stir, and finally adding gluten powder, soybean protein isolate and cassava starch to form a soybean protein gel system after fully mixing.

7. Use of the soy protein gel system according to any one of claims 1 to 3 in preparing plant-based protein meat by 3D printing.

8. A method for preparing plant-based protein meat based on 3D printing technology, It is characterized in that The method comprises the following steps: (1) Design the 3D model to be printed using 123D Design software and slice it using Repetier-host software. The slice parameters are as follows: bottom layer height 1 mm, each layer height 0.8 mm, fill rate 90%, fill mode linear, and printing speed 15 mm / s; (2) adding the soybean protein gel system into the barrel of a 3D printing device, selecting the 3D model to be printed and the printing program in the program of the 3D printing device, starting printing and obtaining a printed product; the soybean protein gel system is the soybean protein gel system suitable for 3D printing as described in any one of claims 1 to 3; (3) The printed product is heated and matured to obtain a finished plant-based protein meat product.

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