Preparation method of gel-type all-component macadamia nut sauce and application of gel-type all-component macadamia nut sauce in 3D printing

Abstract

The invention discloses a preparation method of a gel type all-component macadamia nut sauce and application of the gel type all-component macadamia nut sauce in 3D printing, the method comprises the following steps: performing coarse grinding and pulping on dried macadamia nuts, grinding according to the mass ratio of pulp to a grinding medium (0.6 mm zirconia beads) of 4: 1 (W / W), and controlling the temperature to be lower than 40 DEG C to obtain the all-component macadamia nut sauce; and respectively adding monoglyceride (MG), beeswax (BW), rice wax (RBW) and a gamma-oryzanol and beta-sitosterol mixture (SO) into the prepared nut sauce according to the ratio of 0.5-5.0% (W / W), heating and stirring for 30 minutes in a water bath of 90 DEG C, quickly cooling to room temperature, and storing at 4 DEG C for 24 hours to prepare the gel type all-component macadamia nut sauce. The macadamia nut sauce prepared by the method is rich in monounsaturated fatty acid, phytosterol and antioxidant components and high in nutritional value, the problems of oil migration and oil separation are effectively prevented through an oil gel technology, and the texture stability of the macadamia nut sauce is improved; meanwhile, the prepared nut sauce has good rheological properties and texture stability, is suitable for 3D printing food, can meet customized food structures and personalized nutritional requirements, enriches processed products of macadamia nuts, and promotes the development of the food 3D printing industry.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing. Specifically, the present invention provides a method for preparing a gel-type full-component macadamia nut butter and an application thereof in 3D printing. Background Art

[0002] As a high-oil food, macadamia nuts contain more than 70% oil and are rich in unsaturated fatty acids and other beneficial lipid accompaniments, such as tocopherol, phytosterols and squalene. They have attracted much attention due to their excellent nutritional value. Studies have shown that macadamia oil has health benefits such as anti-inflammatory, cholesterol-lowering and lipid-lowering, and has been positioned as a high-fat but healthy food product. At present, commercial macadamia products are mainly nut oils and various snacks, and the product types are relatively single. However, with the increasing demand for healthy food, the market interest in whole-component macadamia butter (WMB) has increased significantly, showing broad market potential.

[0003] Oil migration and oil separation are common in nut butters, which not only affect product quality but also reduce their market competitiveness. At present, most commercial products on the market use hydrogenated oil as a stabilizer to reduce these problems. However, hydrogenated oil contains a large amount of trans fatty acids, and excessive intake has adverse effects on health problems such as heart disease, obesity and diabetes. In recent years, oil gel technology has gradually attracted attention as an alternative to hydrogenated oil. Low molecular weight gelling agents can convert liquid oil into solid-like fat substances (i.e., oil gelation process) through intermolecular hydrogen bonds and van der Waals forces, which not only enhances the binding ability of oils and fats, but also improves their oxidative stability and digestibility. More importantly, this process does not change the fatty acid composition of oils and fats or their nutritional value. Due to its health and stability advantages, oil gel has been used in a variety of high-oil foods such as cakes, biscuits, sausages and peanut butter. Studies have shown that oil gelation can effectively improve the stability of high-oil systems. For example, adding natural waxes or modified cellulose derivatives to peanut butter can reduce oil separation and extend the shelf life of the product. Summary of the invention

[0004] Although there have been some studies on the application of oil gel technology in food, there is currently no research on the preparation of gel-type full-component macadamia nut butter and its application in 3D printing. Therefore, the development of a gel-type full-component macadamia nut butter based on oil gel technology can not only solve the oil migration problem, but also show good application potential in 3D food printing, which has important application value.

[0005] To this end, the present invention provides a method for preparing a gel-type full-component macadamia nut butter, comprising the following steps:

[0006] (1) Raw material preparation: Use dried macadamia kernels with a moisture content of no more than 1.5%. Roughly process the kernels to ensure that they are of a suitable size for subsequent grinding.

[0007] (2) Coarse grinding and pulping: The dried macadamia kernels were coarsely ground and pulped using a food-grade colloid mill to produce coarse pulp (CS).

[0008] (3) Fine grinding: The prepared coarse slurry and 0.6 mm zirconium oxide grinding media were added into a high energy medium mill at a mass ratio of 4:1 for grinding. The temperature was controlled below 40 °C and maintained by a cooling cycle to obtain a whole component macadamia butter (WMB).

[0009] (4) Addition of oleogel: Monoglyceride (MG), beeswax (BW), rice wax (RBW) and a mixture of γ-oryzanol and β-sitosterol (SO) were added to the ground whole-component macadamia butter (WMB) sample as oleogels.

[0010] (5) Heating and mixing: The WMB sample with the oleogel added was placed in a 90°C water bath and heated and stirred for 30 minutes using a magnetic stirrer to allow the oleogel to be fully dissolved and evenly distributed.

[0011] (6) Cooling and forming: The heated mixture was rapidly cooled to room temperature and placed in a refrigerator at 4°C for 24 hours to complete the formation of the gel structure and form a gel-type full-component macadamia nut butter.

[0012] In the present invention, the preparation method of the gel-type full-component macadamia nut butter can also fill and sterilize the gel-type full-component macadamia nut butter according to needs: that is, step (7): canning and sterilization: the gel-type full-component macadamia nut butter is divided into cans and sterilized by ultra-high pressure.

[0013] In one embodiment, the particle size of the coarse slurry in step (2) is 50-100 μm.

[0014] In one embodiment, the grinding time in step (3) is 40 to 80 minutes, and the particle size of the whole-component macadamia nut butter is less than 30 μm.

[0015] In one embodiment, the mass percentage (W / W) of monoglyceride (MG), beeswax (BW), rice wax (RBW) and γ-oryzanol and β-sitosterol mixture (SO) added in step (4) is 0.5%-5.0% of the mass of the full-component macadamia nut butter.

[0016] In one embodiment, the cooling process in step (6) is performed by rapid cooling to 25°C.

[0017] In one aspect of the present invention, the present invention also provides a gel-type full-component macadamia nut butter prepared by the above method.

[0018] In one aspect of the present invention, the present invention also provides the use of the gel-type full-component macadamia nut butter prepared by the above method in the preparation of 3D printed food.

[0019] The gel-type full-component macadamia nut butter prepared by the present invention has application potential in 3D printing. By optimizing the rheological properties of the gel-type full-component macadamia nut butter, it has good fluidity, plasticity and adhesion, and can be suitable for food 3D printing technology.

[0020] Therefore, in one aspect of the present invention, the present invention provides a 3D printing method for a gel-type full-component macadamia nut butter, the method comprising: using Solidworks modeling software to establish a 3D stereo model to be printed, pouring the gel-type full-component macadamia nut butter of the present invention into the barrel of a printer, setting the printing parameters of the 3D printer, and printing.

[0021] In one embodiment, the parameters of the 3D printing in the 3D printing method are: the printer nozzle size is 0.25 mm, the printing and retracting speeds are 20 mm / s and 8 mm / s respectively, the printing layer height is 0.9 mm, the number of printing layers is 30, and the filling density is 100%. In addition, the ambient temperature and humidity are controlled at 25° C. and 30%.

[0022] Beneficial Effects

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The grinding process is controlled at a temperature not exceeding 40°C to ensure that the nutrients in the macadamia nuts are not lost due to excessive temperature and to prevent oil oxidation.

[0025] (2) The present invention solves the oil separation problem in traditional high-oil foods by adding low molecular weight oil gels. Monoglycerides (MG), beeswax (BW), rice wax (RBW) and a mixture of γ-oryzanol and β-sitosterol (SO) are selected as oil gels. These oil gels have efficient oil encapsulation capabilities and can form a stable three-dimensional network structure through intermolecular hydrogen bonds, van der Waals forces and other mechanisms, thereby significantly reducing the occurrence of oil separation and enhancing the stability of macadamia nut butter. Compared with traditional nut butters, the product of the present invention has better stability and health advantages, avoids the health problems caused by hydrogenated oil as a stabilizer, is rich in beneficial fatty acids and antioxidant ingredients, and has significant nutritional advantages and market potential.

[0026] Through the above technical scheme, the present invention provides a simple, practical and highly operable method for preparing a gel-type full-component macadamia nut butter, which solves the key problems in the prior art and expands the application of nut butter in the field of food 3D printing, providing a new technical approach for the future nut food processing and customized food printing fields. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is the appearance of the gel-type full-component macadamia nut butter of Examples 1-8 and the full-component macadamia nut butter of the comparative example.

[0028] Figure 2 Phase transition diagrams of the gel-type full-component macadamia nut butter of Examples 1-8 and the full-component macadamia nut butter of the comparative example.

[0029] Figure 3 This is a graph showing the centrifugal oil yield of the gel-type full-component macadamia nut butter of Examples 1-8 and the full-component macadamia nut butter of the comparative example.

[0030] Figure 4 This is a graph showing the spreading performance of the gel-type full-component macadamia nut butter of Examples 1-8 on bread.

[0031] Figure 5 The "C" shape is 3D printed for the gel-type full-component macadamia nut butter of Example 1-8.

[0032] (MG: glyceryl monostearate; BW: beeswax; RBW: rice bran wax; SO: mixture of γ-oryzanol and β-sitosterol). DETAILED DESCRIPTION

[0033] In order to make the purpose, technical scheme and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. The equipment and reagents used in the embodiments and test examples can be obtained from commercial sources unless otherwise specified. Unless otherwise specified, the reagents used in the present invention are all analytical grade reagents. The specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0034] Embodiment 1:

[0035] A method for preparing a gel-type full-component macadamia nut butter comprises the following steps:

[0036] (1) Raw material preparation: Use dried macadamia kernels with a moisture content of no more than 1.5%. Roughly process the kernels to control the size of the kernels to 1-3 mm for subsequent grinding.

[0037] (2) Coarse grinding and pulping: The dried macadamia kernels were coarsely ground and pulped using a food-grade colloid mill to produce coarse pulp (CS) with a particle size of 50-100 μm.

[0038] (3) Fine grinding: The prepared coarse slurry and 0.6 mm zirconium oxide grinding media were added into a high energy medium mill at a mass ratio of 4:1 for grinding. The grinding time was 65 min and the temperature was controlled below 40 °C. The temperature was maintained by a cooling cycle to obtain a whole component macadamia nut butter (WMB).

[0039] (4) Addition of oleogel: A sample of whole-component macadamia butter (WMB) was taken after grinding, and 0.5% by weight of monoglyceride (MG) was added as an oleogel.

[0040] (5) Heating and mixing: The WMB sample after adding the oleogel was placed in a 90°C water bath and heated and stirred for 30 minutes using a magnetic stirrer to allow the oleogel to be fully dissolved and evenly distributed.

[0041] (6) Cooling and forming: The heated mixture was rapidly cooled to room temperature and placed in a refrigerator at 4°C for 24 hours to form a gel-type full-component macadamia nut butter.

[0042] (7) Canning and sterilization: The gel-type full-component macadamia nut butter is packaged and canned, and sterilized under ultra-high pressure conditions of 200 MPa for 30 minutes to obtain the finished product.

[0043] Embodiment 2:

[0044] The preparation method is the same as that of Example 1. Formula 4 is further optimized. The amount of monoglyceride (MG) added is changed. The percentage of other substances remains unchanged. The weight percentage of monoglyceride (MG) added is 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%, respectively. Five portions are prepared.

[0045] Full-component macadamia nut butters in different gel types.

[0046] Embodiment 3:

[0047] In step (4), 0.5% by weight of beeswax (BW) is added as an oil gel, and the rest of the preparation method is the same as that of Example 1.

[0048] Embodiment 4:

[0049] The preparation method was the same as that in Example 2. Formula 4 was further optimized by changing the amount of beeswax (BW) added, while keeping the percentages of other substances unchanged. The weight percentages of beeswax (BW) added were 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%, respectively, to prepare 5 different gel-type full-component macadamia nut butters.

[0050] Embodiment 5:

[0051] In step (4), 0.5% by weight of rice wax (RBW) is added as an oil gel, and the rest of the preparation method is the same as that of Example 1.

[0052] Embodiment 6:

[0053] The preparation method was the same as that in Example 5. Formula 4 was further optimized by changing the amount of rice wax (RBW) added, while keeping the percentages of other substances unchanged. The weight percentages of rice wax (RBW) added were 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%, respectively, to prepare 5 different gel-type full-component macadamia nut butters.

[0054] Embodiment 7:

[0055] In step (4), 0.5% by weight of a mixture of γ-oryzanol and β-sitosterol (SO) is added as an oil gel, and the rest of the preparation method is the same as that of Example 1.

[0056] Embodiment 8:

[0057] The preparation method was the same as that in Example 7, and Formula 4 was further optimized by changing the amount of the mixture of γ-oryzanol and β-sitosterol (SO) added, while keeping the percentages of other substances unchanged. The weight percentages of the mixture of γ-oryzanol and β-sitosterol (SO) added were 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%, respectively, to prepare 5 different gel-type full-component macadamia nut butters.

[0058] Comparative Example 1:

[0059] The whole component macadamia nut butter without added oil gelling agent was used as a comparison.

[0060] Appearance and morphology: The appearance and morphology of the sample were determined by observing its fluidity behavior by inverting it and drawing a phase change diagram.

[0061] Centrifugal oil yield determination: Weigh 10g of sample into a 15mL centrifuge tube, centrifuge at 4800rpm for 30min, and then use oil-absorbing paper to absorb the separated free oil. The centrifugal oil yield is calculated based on the weight of the separated free oil and the weight of the nut butter. The calculation formula is as follows:

[0062]

[0063] Where: OS: centrifugal oil yield (g / 100g), m: the mass of separated free oil (g), M: the mass of WMB sample (g).

[0064] Texture properties: The texture characteristics of the samples were analyzed using a texture analyzer equipped with a cylindrical probe (P / 5). First, the sample (20.0 g) was placed in a 50 mL beaker and allowed to stand for 3 h at room temperature, and then tested under the following conditions: test speed = 1 mm / s, test distance = 10 mm, post-test speed = 2 mm / s and trigger force = 5 g. By analyzing the texture curve, the texture parameters such as hardness, cohesion, adhesion, chewiness, elasticity and gumminess were obtained.

[0065] Spreadability measurement: The spreadability of the gel-type WMB sample was compared by directly spreading it on toast. The gel-type WMB sample was taken with a food spoon and spread on the bread in one direction. The fluidity, uniformity and adhesion of the sample on the bread were observed by taking a photo with a digital camera.

[0066] 3D printing performance measurement: Use Solidworks modeling software to build a three-dimensional model of the letter "C" to be printed, pour the gel-type full-component macadamia nut butter into the barrel of the printer, set the printing parameters of the 3D printer, and print. The parameters of 3D printing are: the printer nozzle size is 0.25mm, the printing and retracting speeds are 20mm / s and 8mm / s respectively, the printing layer height is 0.9mm, the number of printing layers is 30, and the filling density is 100%. In addition, the ambient temperature and humidity are controlled at 25℃ and 30%.

[0067] Table 1 Effect of gelling agent on the texture of gel-type full-component macadamia nut butter

[0068]

[0069] As can be seen from Table 1, the comparative sample exhibited the smallest hardness (69.99 g), adhesiveness (60.93), chewiness (55.96), adhesion (15.02 g·s) and the largest cohesion (0.87). When the addition amount of MG, BW and RBW increased from 0% to 5.0%, the hardness, adhesiveness, chewiness and adhesion of the WMB sample gradually increased with the increase of gelling agent concentration, while the cohesion was just the opposite. However, the addition of SO had little effect on the texture properties of the WMB sample.

[0070] Through the inversion test, it can be seen that the comparative example contains a higher amount of oil and exhibits better fluidity. With the addition of the gelling agent, the fluidity of the gel-type full-component macadamia nut butter sample of the embodiment will be significantly reduced. Figure 2From the results shown, it can be seen that when the addition amount of MG and BW is 3.0%, the WMB sample can be transformed into a non-flowing gel; BW only needs to be added at 1.0% to transform the WMB sample into a non-flowing gel; and SO addition in the range of 0.5%-5% cannot transform the WMB sample into a non-flowing gel. The comparative samples are prone to oil precipitation during storage, which will affect the quality of the product, while oil gelation can transform liquid oil into a gel or solid state, effectively improving its oil binding ability, hardness and other properties. Reducing the centrifugal oil yield and improving storage stability are the key challenges for its industrial application. Figure 3 The results show that the comparative example has the highest centrifugal oil yield (49.46%), indicating that it has poor storage stability. The addition of the four low molecular weight gelling agents in the examples can significantly reduce the centrifugal oil yield of the WMB sample, and the centrifugal oil yield will significantly decrease with the increase of the gelling agent concentration.

[0071] The effect of gelling agent concentration and type on the spreading performance of WMB samples was directly reflected by spreading them directly on commercially available bread slices. Figure 4 It can be seen from the results shown that all WMB samples showed similar fluidity and poor spreadability to the control example when the gelling agent concentration was lower than 1%, and as the gelling agent concentration increased, the fluidity of the WMB sample decreased and it was easier to spread on bread. However, the spreadability of the WMB sample was not positively correlated with the gelling agent concentration. When the RBW concentration was greater than 4.0% or the MG concentration was greater than 5.0%, the WMB sample was not easy to spread on bread. Therefore, the method for preparing a gel-type full-component macadamia nut butter provided by the present invention can improve the spreadability of WMB through the use of a gelling agent, and can satisfy consumers' different preferences for product states simply by selecting a suitable gelling agent or adjusting the gelling agent concentration.

[0072] The letter "C" was printed by extrusion to investigate the effect of gelling agent concentration and type on the 3D printing performance of WMB samples. Figure 5The results shown show that comparative example 1 cannot be used for 3D printing. The WMB sample with MG added shows better printing performance. When the addition amount is 2.0%, the letter "C" can form a relatively complete three-dimensional structure, but the texture cannot be well displayed. As the concentration continues to increase, its texture gradually becomes clearer and more complete. The critical concentration of BW to form a three-dimensional structure is 3.0%, while RBW requires 4.0%. When the addition amount is in the range of 0.5%-5%, the WMB sample with SO added cannot be printed well. In summary, the gel-type full-component macadamia nut butter slurry provided by the present invention has the potential to be used as a high-oil-based 3D printing ink, which can print out exquisite and complete shapes for various applications such as cake decoration or customized functional foods. The above content is a further detailed description of the present invention in combination with the specific implementation methods. It cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, without departing from the concept of the present invention, several simple deductions or substitutions can be made, which should be regarded as belonging to the scope of protection determined by the claims submitted by the present invention.

Claims

1. A method for preparing a gel-type full-component macadamia nut butter, characterized in that: The following steps are involved: (1) Raw material preparation: Use dried macadamia kernels with a moisture content of no more than 1.5%. Roughly process the kernels to ensure that they are of a suitable size for subsequent grinding; (2) Coarse grinding and pulping: Coarse grinding of dried macadamia kernels using a food-grade colloid mill to produce a coarse pulp; (3) Fine grinding: The prepared coarse slurry and zirconium oxide grinding media are added into a high energy medium mill in a certain mass ratio for grinding, and the temperature is controlled by cooling cycle to obtain full component macadamia nut paste; (4) Addition of oleogel: monoglyceride, beeswax, rice wax and a mixture of γ-oryzanol and β-sitosterol were added to the ground full-component macadamia nut butter sample as oleogel; (5) Heating and mixing: Place the whole-component macadamia nut butter sample with the addition of the oleogel in a 90°C water bath and heat and stir using a magnetic stirrer for 30 minutes to allow the oleogel to fully dissolve and evenly distribute. (6) Cooling and molding: The heated mixture is quickly cooled to room temperature and placed in a refrigerator at 4°C for 24 hours to complete the formation of the gel structure and form a gel-type full-component macadamia nut butter.

2. The preparation method according to claim 1, characterized in that The particle size of the coarse slurry in step (2) is 50-100 μm.

3. The preparation method according to claim 1, characterized in that In the step (3), the particle size of the oxidized iron grinding medium is 0.6 mm; the mass ratio of the coarse slurry to the oxidized iron grinding medium is 4:1; and the temperature is controlled below 40°C.

4. The preparation method according to claim 3, characterized in that The grinding time was between 40 and 80 min, and the particle size of the full-component macadamia nut butter was below 30 μm.

5. The preparation method according to claim 1, characterized in that: The mass percentage (W / W) of the monoglyceride, beeswax, rice wax and the mixture of γ-oryzanol and β-sitosterol added in step (4) is 0.5%-5.0% of the mass of the whole component macadamia nut butter.

6. The preparation method according to claim 1, characterized in that The cooling process in step (6) is performed by rapid cooling to 25°C.

7. A gel-type full-component macadamia nut butter prepared according to any one of claims 1 to 6.

8. Use of the gel-type full-component macadamia nut butter prepared according to any one of claims 1 to 6 in the preparation of 3D printed food.

9. A 3D printing method for a gel-type full-component macadamia nut butter, characterized in that: The method comprises using Solidworks modeling software to establish a 3D stereoscopic model to be printed, pouring the gel-type full-component macadamia nut butter described in claim 7 into a barrel of a printer, setting the printing parameters of the 3D printer, and printing.

10. The method according to claim 9, characterized in that The parameters of 3D printing are as follows: the printer nozzle size is 0.25 mm, the printing and retracting speeds are 20 mm / s and 8 mm / s respectively, the printing layer height is 0.9 mm, the number of printing layers is 30, and the filling density is 100%; the ambient temperature and humidity are controlled at 25°C and 30%.

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