Preparation method of protein / cellulose mixture ink for 3D printing

Abstract

The invention discloses a preparation method of protein / cellulose mixture ink for 3D printing, relates to the technical field of novel food processing, and aims to solve the problems that pea protein is unstable in structure and weak in self-supporting force when used for 3D printing ink, and the key point of the technical scheme is that the preparation method comprises the following steps: step (1), weighing raw materials; (2) mixing pea protein, soybean dietary fiber, xanthan gum and water in a water bath at 35 DEG C, and uniformly stirring; (3) heating the uniformly mixed ink in a water bath of 85 DEG C for 30 minutes, cooling to room temperature, and storing in a refrigerator of 4 DEG C for later use; and (4) the mixture obtained in the step (3) is put into a charging barrel, a printing model is established, and printing parameters are set for printing. According to the preparation method of the protein / cellulose mixture ink for 3D printing, the soybean dietary cellulose is added into the pea protein, the network structure of the pea protein is changed, the mechanical strength of the ink is improved, and the preparation method is suitable for 3D printing of food. The raw materials, namely the pea protein and the soybean dietary fiber, used in the experiment are both prepared by auxiliary processing of agricultural products, so that the added value of the product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food 3D processing and printing, and in particular to a method for preparing a protein / cellulose mixture ink for 3D printing. Background Art

[0002] 3D printing (3D printing, 3DP) technology is a new "additive manufacturing" technology that integrates computer software control and digital equipment processing, and has the advantages of high efficiency and convenience. 3D printers print out the three-dimensional structure model in the computer by printing and depositing layer by layer, forming a compact entity. Such characteristics make it widely used in textiles, construction, medical care, food, aerospace and other fields.

[0003] At present, 3D printing technology is continuously being deeply integrated with the food industry, and it can realize the production of highly complex, compact and fine structure, refined digital nutrition, and personalized design products under low-cost and production line-free conditions to meet differentiated market needs. At present, 3D food printing can already print candy, chocolate, cakes and other snack foods. At the same time, special foods can also be designed and manufactured in a targeted manner, such as designing easy-to-swallow foods for the elderly and patients with dysphagia, developing fruit snacks for children, providing children with rich nutrients while ensuring a good taste, and manufacturing aviation food with high nutritional value and good palatability.

[0004] In recent years, environmental pollution, ethical and health hazards in the production of animal meat products, as well as the challenges of food waste and shortage faced by humans, have brought plant-based foods into the public eye. Bean-based plants are widely used in the development of meat substitutes with higher nutritional value and low allergenicity. Pea protein has a wide range of applications in the food industry due to its wide sources, low price, no need for genetic modification, no allergenicity, and rich nutrition. However, its unstable structure and weak support are the main factors restricting the application of pea protein in food 3D printing.

[0005] Existing research on the application of pea protein in 3D printing inks mostly focuses on the preparation of printable inks from protein and hydrophilic colloid complexes, and there are few studies on the preparation of inks from the mixture of pea protein and soybean dietary fiber. According to existing research, some water-soluble dietary fibers have good printability and self-supporting functions, can improve the self-supporting properties and mechanical strength of printing inks, and have health-promoting functions for the human body, such as improving gastrointestinal motility, promoting nutrient absorption, and preventing constipation.

[0006] The above-mentioned prior art solutions have the following defects: pure pea protein has weak self-supporting capacity, and the mechanical strength of ink made from it is low, which is not suitable for 3D printing ink. Therefore, it is necessary to mix hydrophilic colloid and polysaccharide to improve its mechanical strength to meet the standard of printable ink. Summary of the invention

[0007] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a method for preparing a protein / cellulose mixture ink for 3D printing, so as to solve the technical problems of unstable structure and weak supporting force of pea protein in 3D printing. The protein / cellulose 3D printed food obtained by this method has good printing performance and realizes the utilization of soybean dietary fiber.

[0008] The above-mentioned invention object of the present invention is achieved through the following technical scheme: The present invention provides a protein / cellulose mixture ink for 3D printing, wherein the raw materials include, by mass percentage: 15% protein, 0-4% cellulose, 1% polysaccharide, and 80-84% water; the sum of the mass percentages of all raw materials is 100%.

[0009] Furthermore, the protein is pea protein.

[0010] Furthermore, the cellulose is soybean dietary cellulose.

[0011] Furthermore, the polysaccharide is xanthan gum.

[0012] The present invention also provides a method for preparing a protein / cellulose mixture ink for 3D printing as described in the above technical solution, comprising the following steps: Step 1, weighing raw materials; Step 2, mixing pea protein, soy dietary fiber, xanthan gum and water in a 35° C. water bath and stirring evenly; Step 3, heat the mixed ink in a water bath at 85°C for 30 minutes, cool to room temperature, and store in a refrigerator at 4°C for later use; Step 4, putting the mixture obtained in step 3 into the barrel, establishing a printing model, setting printing parameters and printing.

[0013] Among them, in step 4, the printing model is: to establish a three-dimensional hollow model with a length of 20 mm, a width of 20 mm, a height of 10 mm, and a wall thickness of 5 mm.

[0014] Wherein, in step 4, the printing parameters are: each layer height is 0.84 mm, the nozzle movement speed is 10 mm / s, the printing temperature is 25°C, the nozzle diameter is 0.84 mm, and the barrel capacity is 60 mL.

[0015] In summary, the beneficial technical effects of the present invention are: The present invention proposes a method for preparing a protein / cellulose mixture ink for 3D printing. The materials pea protein and soybean dietary cellulose used are both plant-based materials and are processed from agricultural by-products, which realizes the efficient utilization of agricultural by-products and effectively improves the added value of the product. The raw materials include, by mass percentage: 15% pea protein, 0-4% soybean dietary cellulose, 1% polysaccharide, and 74-80% water; the sum of the mass percentages of all raw materials is 100%. The polysaccharide is xanthan gum; In the present invention, soybean dietary cellulose is mixed with pea protein to improve the mechanical strength of pea protein as 3D printing ink, and the added xanthan gum further improves the gel property of the mixture. The ink obtained by the preparation method has good fluidity, can ensure smooth flow from the nozzle, and has stronger self-supporting property, maintains the printed shape, and the printed product is not easy to collapse. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a picture of the printed product of Example 1.

[0017] Figure 2 This is the printed product image of Example 2. DETAILED DESCRIPTION

[0018] The present invention is further described in detail below in conjunction with the accompanying drawings. Embodiment 1

[0019] A method for preparing a protein / cellulose mixture ink for 3D printing, comprising: (1) Weigh the raw materials according to the formula: 15% pea protein, 3% soy dietary fiber, 1% xanthan gum, and 81% water; (2) Mix pea protein, soy dietary fiber, xanthan gum and water in a water bath at 35°C and stir evenly; (3) Heat the mixed ink in an 85°C water bath for 30 minutes, cool to room temperature, and store in a 4°C refrigerator for later use; (4) The mixture obtained in step (3) is placed in a barrel, a printing model is established, printing parameters are set, and printing is performed.

[0020] Printing Example 1 The protein / cellulose mixture ink obtained in Example 1 was loaded into the printing cartridge, and the printing parameters were set as follows: nozzle moving speed was 10 mm / s, printing temperature was 25 °C, nozzle diameter was 0.84 mm, and cartridge capacity was 60 mL. A three-dimensional hollow model with a height of 0.84 cm per layer, a length of 20 mm, a width of 20 mm, and a height of 10 mm was printed, and the wall thickness was 5 mm. Figure 1 .

[0021] Embodiment 2 A method for preparing a protein / cellulose mixture ink for 3D printing, comprising: (1) Weigh the raw materials according to the formula: 15% pea protein, 4% soy dietary fiber, 1% xanthan gum, and 80% water; (2) Mix pea protein, soy dietary fiber, xanthan gum and water in a water bath at 35°C and stir evenly; (3) Heat the mixed ink in an 85°C water bath for 30 minutes, cool to room temperature, and store in a 4°C refrigerator for later use; (4) The mixture obtained in step (3) is placed in a barrel, a printing model is established, printing parameters are set, and printing is performed.

[0022] Printing Example 2 The protein / cellulose mixture ink obtained in Example 2 was loaded into the printing cartridge, and the printing parameters were set as follows: nozzle moving speed was 10 mm / s, printing temperature was 25 °C, nozzle diameter was 0.84 mm, and cartridge capacity was 60 mL. A three-dimensional hollow model with a height of 0.84 cm per layer, a length of 20 mm, a width of 20 mm, and a height of 10 mm was printed, and the wall thickness was 5 mm. Figure 2 .

Claims

1. A method for preparing a protein / cellulose mixture ink for 3D printing, characterized in that: The raw materials include, by mass percentage, 15% protein, 0-4% cellulose, 1% polysaccharide, and 80-84% water; the sum of the mass percentages of all the raw materials is 100%.

2. The preparation method according to claim 1, characterized in that: The protein is pea protein.

3. The preparation method according to claim 1, characterized in that: The cellulose is soybean dietary cellulose.

4. The preparation method according to claim 1, characterized in that: The polysaccharide is xanthan gum.

5. The preparation method according to claim 1, characterized in that: The preparation method of the 3D printed food material comprises the following steps: Step 1, weighing raw materials; Step 2, mixing pea protein, soy dietary fiber, xanthan gum and water in a 35° C. water bath and stirring evenly; Step 3, heat the mixed ink in a water bath at 85°C for 30 minutes, cool to room temperature, and store in a refrigerator at 4°C for later use; Step 4, putting the mixture obtained in step 3 into the barrel, establishing a printing model, setting printing parameters and printing.

6. The preparation method according to claim 5, characterized in that: The printing model is: to establish a three-dimensional hollow model with a length of 20 mm, a width of 20 mm, a height of 10 mm, and a wall thickness of 5 mm.

7. The preparation method according to claim 5, characterized in that: The printing parameters are: each layer height is 0.84 mm, the nozzle moving speed is 10 mm / s, the printing temperature is 25 °C, the nozzle diameter is 0.84 mm, and the barrel capacity is 60 mL.

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