3D printing duck leg meat paste composition, 3D printing meat food and preparation method
By using auxiliary materials such as plasma protein and quinoa polyphenol extracts in 3D printed meat foods, the problem of lack of influenza and structure integrity of meat food materials in existing technologies has been solved. High -value 3D printing meat foods meet the industry's demand for less additives or zero additive foods.
Patent Information
- Application Number
- CN202411843730.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-14
- Publication Date
- 2025-01-28
AI Technical Summary
The existing 3D printed meat food materials have shortcomings in rheology and structural integrity, which are difficult to meet printability requirements, and the excessive additives do not match the mainstream needs of the industry.
By adding auxiliary materials such as plasma protein and quinoa polyphenol extracts to peeled duck legs, the streaming performance of the gel system is improved to apply 3D printing technology.
A 3D printed food -made food with high protein, low -calorie, and high nutritional value has improved the water retention and shape of meat, and meets the industry's demand for less additives or zero additive foods.
Smart Images
Figure CN119366610A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of 3D printed food, and relates to a 3D printed duck leg minced meat composition, a 3D printed meat food and a preparation method thereof. Background Art
[0002] 3D printing is becoming increasingly popular in the food industry due to its ability to accurately design shapes, colors and nutrients, such as the development of classic foods such as minced meat products, chocolate, ice cream, and desserts, and is gradually becoming an industry chain. 3D printed food can be customized to cater to different groups of people, such as soft, easy-to-swallow nutritious foods specifically designed for people with chewing difficulties. The main research directions are currently developing food printing raw materials, balanced diets, space food, and personalized food.
[0003] The key to 3D food printing technology lies in the printable food raw materials themselves. Such printable food materials must have both good structural integrity and rheological properties. Meat plays an important role in human diet. Minced meat is constrained by mechanical properties, parameter settings, physical and chemical factors, rheological properties, sensory properties and other factors during 3D printing, making it unprintable. At present, meat protein-based slurries are generally modified with additives such as stabilizers, thickeners, salts and microbial glutamine transaminase to obtain better rheological properties, which can maintain a certain structural strength while extrude smoothly. However, adding excessive additives just to make the slurry printable is inconsistent with the current mainstream industry demand for low-additive or zero-additive foods. Summary of the invention
[0004] In view of the above technical problems, the present invention provides a 3D printed duck leg minced meat composition, a 3D printed meat food and a preparation method. By adding auxiliary materials such as plasma protein and quinoa polyphenol extract to the skinless duck leg minced meat, the rheological properties of the gel system can be improved to be suitable for 3D printing technology. The printed product is high in protein, low in calories and high in nutritional value.
[0005] To achieve the above object, the present invention adopts the following technical solutions: In a first aspect, the present invention provides a 3D printed duck leg minced meat composition, comprising the following components: duck leg meat particles, quinoa polyphenol extract, plasma protein, water, seasoning, moisturizer, antibacterial agent and antioxidant; the weight of the quinoa polyphenol extract is 0.5% to 1.5% of the weight of the duck leg meat particles, the amount of the plasma protein is 8% to 12% of the weight of the duck leg meat particles, the amount of the water is 13% to 16% of the weight of the duck leg meat particles, the amount of the seasoning is 22% to 32% of the weight of the duck leg meat particles, the amount of the moisturizer is 1% to 2.5% of the weight of the duck leg meat particles, and the amount of the antioxidant is 0.05% to 0.15% of the weight of the duck leg meat particles.
[0006] In the above technical scheme, the preparation method of the duck leg meat particles is as follows: remove the fascia from the fresh duck leg meat, rinse it with clean water for 4 to 6 times, drain the water, and squeeze it into meat particles through a meat grinder with a pore size of ø3~6mm.
[0007] In the above technical scheme, the seasoning agents include salt, white sugar, fish sauce, monosodium glutamate, black and white pepper and ginger powder, wherein: the amount of salt is 1.5% to 3.5% of the weight of the duck leg meat, the amount of white sugar is 15% to 20% of the weight of the duck leg meat, the amount of fish sauce is 6% of the weight of the duck leg meat, the amount of monosodium glutamate is 1% of the weight of the duck leg meat, the amount of black and white pepper is 0.2% of the weight of the duck leg meat, and the amount of ginger powder is 0.2% of the weight of the duck leg meat.
[0008] In the above technical solution, the moisturizing agent is a mixture of glycerol and phosphate starch, wherein: the amount of glycerol is 1% of the weight of the duck leg meat particles, and the amount of phosphate starch is 0.15% of the weight of the duck leg meat particles.
[0009] In the above technical solution, the antioxidant is sodium D-isoascorbate.
[0010] In a second aspect, the present invention also provides a 3D printed meat food prepared using the above-mentioned 3D printed duck leg minced meat composition.
[0011] In a third aspect, the present invention also provides a method for preparing the above-mentioned 3D printed meat food, comprising the following steps: 1) Weigh the duck leg meat cubes, quinoa polyphenol extract, plasma protein, water, flavoring agent, moisturizer, antibacterial agent and antioxidant according to the proportion, put them into a vacuum mixer for mixing, control the vacuum degree at -0.05Mpa to -0.07Mpa, and mix for 4 to 6 minutes; 2) Ripening: Refrigerate the minced meat after processing in step 1) at 0-4°C for 1-2 hours and set aside; 3) 3D printing: the minced meat slurry processed in step 2) is introduced into the feed bin of the 3D printer, the printing pattern is designed, the printing temperature is set to 16-20°C, the printing speed is set to 22-25 mm / s, the printing nozzle diameter is set to 1.55 mm, the filling density is set to 90-100%, and layered printing is performed to obtain a 3D printed meat sample; 4) Baking: The 3D printed meat sample obtained in step 3) is placed in a hot air drying chamber at 55°C for 3-5 hours, cooled to room temperature, and then baked at 220-230°C for 4-6 minutes, cooled to room temperature, and packaged.
[0012] Compared with the prior art, the present invention has the following beneficial effects: The present invention can improve the rheological properties of the gel system by adding plasma protein, quinoa polyphenol extract and other auxiliary materials to the skinless duck leg minced meat to be suitable for 3D printing technology, and the printed product is high in protein, low in calories and high in nutritional value. The addition of plasma protein can not only increase the lysine content and improve the nutritional components of meat products, but also increase the water retention of minced meat, improve the yield and texture of food, improve the color, taste, texture and processing characteristics of the product, and improve its shaping ability. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 This is a storage modulus diagram showing the effect of the amount of quinoa polyphenol extract added to the present invention on the dynamic rheology of 3D printing.
[0014] Figure 2 This is a loss modulus diagram showing the effect of the amount of quinoa polyphenol extract added to the present invention on the dynamic rheology of 3D printing.
[0015] Figure 3 This is a graph showing the effect of the amount of quinoa polyphenol extract added on the 3D printing accuracy of the present invention.
[0016] Figure 4 This is a graph showing the effect of the amount of quinoa polyphenol extract added to the present invention on the relaxation time of 3D printing.
[0017] Figure 5 This is a diagram of the effect of the added amount of quinoa polyphenol extract on the 3D printed product.
[0018] Figure 6 This is a graph showing the effect of the amount of plasma protein added on the 3D printed meat samples of the present invention.
[0019] Figure 7 This is a graph showing the effect of the amount of plasma protein added on the baking of 3D printed food according to the present invention.
[0020] Figure 8 This is a graph showing changes in the physical and chemical indicators of the 3D printed products of the present invention stored at different temperatures for 44 days.
[0021] Fig. 9 This is a graph showing the changes in flavor substances of the 3D printed product of the present invention stored at different temperatures for 44 days. DETAILED DESCRIPTION
[0022] The following examples are used to illustrate the present invention, but are not intended to limit the scope of protection of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The test methods in the following examples are conventional methods unless otherwise specified. The quinoa polyphenol extract used in the following examples was extracted using a conventional alcohol extraction method.
[0023] Example 1 The method for preparing a 3D printed duck leg meat food using a 3D printed duck leg meat mince composition in this embodiment specifically includes the following steps: 1) Remove the fascia from 5 kg of fresh duck leg meat, rinse with clean water 4 to 6 times, drain the water, and squeeze it into meat particles through a meat grinder with a pore size of ø3mm.
[0024] 2) Take 2000g of duck leg meat, weigh 10g of quinoa polyphenol extract, 160g of plasma protein, 300g of water, 30g of salt, 300g of white sugar, 120g of fish sauce, 20g of MSG, 4g of black and white pepper, 4g of ginger powder, 20g of glycerol, 3g of phosphate starch, and 1g of sodium D-isoascorbate, put them into a vacuum mixer and mix them with the vacuum degree controlled at -0.07Mpa for 6min.
[0025] 3) Ripening: Refrigerate the processed minced meat at 4°C for 2 hours before use; 4) 3D printing: The processed minced meat slurry was introduced into the feed bin of the 3D printer, the printing pattern was designed, the printing temperature was set to 16°C, the printing speed was set to 22mm / s, the printing nozzle diameter was set to 1.55mm, the filling density was set to 90%, and layered printing was performed to obtain 3D printed meat samples; 5) Baking: The 3D printed meat samples were placed in a hot air drying oven at 55°C for 5 h, cooled to room temperature, and then baked at 230°C for 4 min, cooled to room temperature, and packaged.
[0026] Embodiment 2~5 Examples 2 to 5 are substantially the same as Example 1, except that in step 2), the amounts of quinoa polyphenol extract are adjusted to 15 g, 20 g, 25 g, and 30 g, respectively, and the other components remain unchanged.
[0027] Comparative Example 1 This comparative example is basically the same as Example 1, except that the quinoa polyphenol extract is removed in step 2), and the other components remain unchanged.
[0028] Example 6 Example 6 is basically the same as Example 1, except that the amount of plasma protein in step 2) is adjusted to 240 g, and the other components remain unchanged.
[0029] Comparative Example 2 This comparative example is basically the same as Example 1, except that plasma protein is removed in step 2) and the other components remain unchanged.
[0030] Using the 3D printed meat samples obtained in step 4) of Examples 1 to 5 and Comparative Example 1, the effect of the addition amount of quinoa polyphenol extract on the 3D printed dynamic rheology, accuracy, relaxation time and meat samples was determined. The results are as follows: Figures 1 to 4 shown.
[0031] Figure 1 This is a storage modulus diagram showing the effect of quinoa polyphenol extract addition on 3D printing dynamic rheology. The results show that the addition of quinoa polyphenol extract significantly increases the storage modulus (G') of duck leg mince, and the greater the addition, the higher the storage modulus of duck leg mince. The storage modulus values of duck leg mince with additions of 1%, 1.5%, 2%, and 2.5% are similar, but much higher than those without quinoa polyphenol extract and with an addition of 0.5%.
[0032] Figure 2 This is a loss modulus diagram of the effect of quinoa polyphenol extract addition on 3D printing dynamic rheology. The results show that the addition of quinoa polyphenol extract significantly increases the loss modulus (G'') of duck leg mince. The greater the addition, the higher the loss modulus (G'') of duck leg mince. The loss modulus (G'') of duck leg mince with additions of 1.5%, 2%, and 2.5% are similar, but much higher than that of duck leg mince without quinoa polyphenol extract and with additions of 0.5% and 1%.
[0033] Figure 3 This is a graph showing the effect of quinoa polyphenol extract addition on 3D printing accuracy. The results show that the addition of quinoa polyphenol extract significantly affects the printing accuracy of duck leg mince. When the addition amount is 0-1%, the 3D printing accuracy of duck leg mince increases significantly, but the 3D printing accuracy of duck leg mince decreases when the addition amount is 1.5%, 2%, and 2.5%. The 3D printing accuracy of quinoa polyphenol extract and duck leg mince with an addition amount of 1% is the highest.
[0034] Figure 4 This is a graph showing the effect of the amount of quinoa polyphenol extract added on the relaxation time of 3D printing. The results show that the low-field NMR image is dominated by the T22 peak, indicating that the water state in the duck leg mince is mainly bound water, and the addition of quinoa polyphenol extract has no significant effect on its water state.
[0035] Figure 5 Figure 3. Effect of quinoa polyphenol extract addition on 3D printing products.
[0036] Using the 3D printed meat samples obtained in step 4) of Example 1, Example 6 and Comparative Example 2, the effects of the amount of plasma protein added on the 3D printed meat samples and the baking effect were determined. The results are as follows: Figures 6 and 7 shown.
[0037] Figure 6 This is a graph showing the effect of plasma protein addition on 3D printed meat samples. The results show that when the plasma protein addition amount is 8-12%, the printing effect is good.
[0038] Figure 7 This is a graph showing the effect of plasma protein addition on the baking of 3D printed food. The results show that when the plasma protein addition is 8-12%, the baking effect of the printed product is good.
[0039] Four 3D printed food samples were obtained by the method of Example 1 and stored at 25°C, 35°C, 45°C and 55°C for 44 days, respectively. The physical and chemical indicators (water content, water activity and pH) and flavor changes (ester compounds, alcohol compounds, terpene compounds and alkane compounds) of the 3D printed food during storage were measured. The results are as follows: Figure 8 and Fig. 9 shown.
[0040] Figure 8 The graph shows the changes in the physical and chemical indicators of 3D printed products stored at different temperatures for 44 days. Figure 8 -a shows that with the extension of storage time, the moisture content of 3D printed products showed a downward trend, and at the end of storage, it decreased to 14.04%, 13.55%, 12.07%, and 10.85%, respectively. In the period of 0-6d, there was no significant difference in moisture content between the 25℃ group and the 35℃ group (P>0.05), but there was a significant difference in moisture content compared with the moisture content at 0d of storage (P<0.05), indicating that during short-term storage, if the temperature is ≤35℃, the effect of storage time on moisture content is greater than that of storage temperature; but as the storage time increases, the effect of storage temperature on moisture content is greater than that of storage time. Starting from 9d of storage, the moisture contents of the four groups of 3D printed products were significantly different from each other (P<0.05). The reason for this phenomenon may be that when the storage temperature is high and the storage is long-term, the water holding capacity of the protein of the 3D printed products is reduced, resulting in faster water loss. Figure 8 -b shows that, from 0 to 3 days, except for the 25℃ group, the water activity of the other three groups showed an upward trend, and the higher the temperature, the faster the increase. This is mainly because the water content is relatively close at the beginning of storage, and the increase in temperature makes the water molecules move more actively, resulting in an increase in vapor pressure, causing this phenomenon. From 9 days on, the water activity of the four groups of 3D printed products was significantly lower than that of 0 days (P < 0.05), and the water activity showed a downward trend with the extension of storage time. The higher the temperature, the faster the decrease. This may be due to the decrease in water content. Figure 8 -c shows that the longer the storage time, the more significant the decrease in pH value in the four groups of samples. The degree of decrease in pH value varies at different storage temperatures. The pH value at 25 and 35 ℃ decreases from 6.46 to 6.24. Therefore, judging from the change state of pH value, storage temperatures of 25 and 35 ℃ are more conducive to maintaining product quality.
[0041] Fig. 9This is a graph showing the changes in flavor substances in 3D printed products stored at different temperatures for 44 days. The horizontal axis represents the types of flavor compounds in 3D printed products, and the vertical axis represents different samples. The darker the blue, the higher the relative content of the flavor compounds, and the red is the opposite. This color difference intuitively reflects the differences in flavor compounds between different samples, which is conducive to observing the similarities and differences between samples. The types and relative contents of flavor compounds in the samples are different, which may be mainly due to different storage conditions, resulting in different degrees of lipid hydrolysis and oxidation, Maillard reaction, strecker degradation, etc.
[0042] Ester compounds are generated by the esterification reaction between free fatty acids and alcohols produced during the oxidation process of fatty acids. Some ester compounds provide fruity or floral aromas, giving meat products a unique flavor, but their overall contribution to the aroma of 3D printed products is low. Fig. 9 -a, it can be seen that the ester compounds of 44dC and 44dD have more similarities, while the ester compounds of other samples have greater volatility, which may be related to the instability of ester compounds.
[0043] Some of the alcohol flavor compounds come from the Maillard reaction, and some come from fat oxidation. Fig. 9 -b It can be seen that the aroma threshold of alcohol compounds is generally high, so they do not contribute much to the aroma of 3D printed products, but have a synergistic effect on the aroma of Maillard products.
[0044] Hydrocarbon compounds (terpenes and alkanes) are the most detected flavor compounds in 3D printed products. Most hydrocarbon flavor substances have high thresholds and contribute less to the flavor of 3D printed products. There are 15 common hydrocarbon flavor compounds in the samples, including 9 terpenes and 6 alkanes.
[0045] Terpene flavor compounds can provide a strong flavor, with caryophyllene, D-limonene, gingerene, and α-curcumene accounting for a relatively high content, which should come from the addition of seasonings such as black and white pepper and ginger powder.
[0046] In summary, the addition of quinoa polyphenol extract and plasma protein and their dosage in the present invention have significant effects on the characteristics of 3D printed food, and the storage time and temperature have a significant impact on the quality of 3D printed food. Storage at room temperature or low temperature conditions is conducive to extending the shelf life of the product. Short-term high-temperature storage will bring rich flavor to the product because it promotes reactions such as lipid hydrolysis and oxidation; in the later stage of high-temperature storage, more heterocyclic compounds are generated, which is one of the important reasons for the deterioration of product flavor. The above research clarifies the preparation process of suitable 3D printed ready-to-eat meat products and the effects of different storage temperatures and times on their related qualities, in order to provide a scientific basis for the production and storage conditions of 3D printed ready-to-eat meat products, and improve product safety and consumer satisfaction.
[0047] The embodiments described above are only preferred embodiments of the present invention and are only used to explain the present invention, not to limit the scope of implementation of the present invention. For those skilled in the art, other implementation methods can certainly be easily made by replacement or modification based on the technical contents disclosed in this specification. Therefore, all changes and improvements made on the principles of the present invention should be included in the scope of the patent application of the present invention.
Claims
1. A 3D printed duck leg minced meat composition, characterized in that: The invention comprises the following components: duck leg meat particles, quinoa polyphenol extract, plasma protein, water, seasoning, moisturizing agent, antibacterial agent and antioxidant; the weight of the quinoa polyphenol extract is 0.5% to 1.5% of the weight of the duck leg meat particles, the amount of the plasma protein is 8% to 12% of the weight of the duck leg meat particles, the amount of the water is 13% to 16% of the weight of the duck leg meat particles, the amount of the seasoning is 22% to 32% of the weight of the duck leg meat particles, the amount of the moisturizing agent is 1% to 2.5% of the weight of the duck leg meat particles, and the amount of the antioxidant is 0.05% to 0.15% of the weight of the duck leg meat particles.
2. A 3D printed duck leg minced meat composition according to claim 1, characterized in that: The preparation method of the duck leg meat particles is as follows: removing the fascia from fresh duck leg meat, rinsing with clean water for 4 to 6 times, draining the water, and squeezing the meat into meat particles through a meat grinder with a pore size of ø3 to 6 mm.
3. A 3D printed duck leg minced meat composition according to claim 1, characterized in that: The seasoning includes salt, white sugar, fish sauce, monosodium glutamate, black and white pepper and ginger powder, wherein: the amount of salt is 1.5% to 3.5% of the weight of the duck leg meat, the amount of white sugar is 15% to 20% of the weight of the duck leg meat, the amount of fish sauce is 6% of the weight of the duck leg meat, the amount of monosodium glutamate is 1% of the weight of the duck leg meat, the amount of black and white pepper is 0.2% of the weight of the duck leg meat, and the amount of ginger powder is 0.2% of the weight of the duck leg meat.
4. A 3D printed duck leg minced meat composition according to claim 1, characterized in that: The moisturizing agent is a mixture of glycerol and phosphate starch, wherein the amount of glycerol is 1% of the weight of the duck leg meat particles, and the amount of phosphate starch is 0.15% of the weight of the duck leg meat particles.
5. A 3D printed duck leg minced meat composition according to claim 1, characterized in that: The antioxidant is sodium D-isoascorbate.
6. A 3D printed meat food prepared using the 3D printed duck leg minced meat composition according to any one of claims 1 to 5.
7. The method for preparing the 3D printed meat food according to claim 6, characterized in that: The following steps are involved: 1) Weigh the duck leg meat cubes, quinoa polyphenol extract, plasma protein, water, flavoring agent, moisturizer, antibacterial agent and antioxidant according to the proportion, put them into a vacuum mixer for mixing, control the vacuum degree at -0.05Mpa to -0.07Mpa, and mix for 4 to 6 minutes; 2) Ripening: Refrigerate the minced meat after processing in step 1) at 0-4°C for 1-2 hours and set aside; 3) 3D printing: the minced meat slurry processed in step 2) is introduced into the feed bin of the 3D printer, the printing pattern is designed, the printing temperature is set to 16-20°C, the printing speed is set to 22-25 mm / s, the printing nozzle diameter is set to 1.55 mm, the filling density is set to 90-100%, and layered printing is performed to obtain a 3D printed meat sample; 4) Baking: The 3D printed meat sample obtained in step 3) is placed in a hot air drying chamber at 55°C for 3-5 hours, cooled to room temperature, and then baked at 220-230°C for 4-6 minutes, cooled to room temperature, and packaged.