Pickering emulsion gel material for 3D printing, method and product

Abstract

The invention provides a Pickering emulsion gel material for 3D printing, a method and a product, the emulsion gel material comprises, by mass, 20-35% of a water phase and 65-80% of an oil phase, the water phase is a white beech mushroom protein and xanthan gum mixed solution; the water phase comprises the following components in percentage by mass: 16-18% of white beech mushroom protein, 0.8-1.0% of xanthan gum and the balance of water; the emulsion gel not only has good mechanical properties and processability, but also has rich nutritional value, and is suitable for printing foods with complex structures. The emulsion gel provided by the invention widens the application field of white beech mushroom protein, and has good nutritional value and processing adaptability.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a Pickering emulsion gel material, method and product for 3D printing. Background Art

[0002] The growth cycle of edible fungi (such as white jade mushrooms and oyster mushrooms) is relatively short, generally only a few weeks from inoculation to harvest, which has obvious advantages over traditional crops (such as grains and beans) or animals (such as pigs and cattle). In addition, edible fungi can use various organic wastes as culture media, such as agricultural by-products (wood chips, straw residues, etc.), which not only reduces production costs but also reduces environmental pollution. Moreover, edible fungi are very suitable for large-scale production. Modern strain cultivation and cultivation technology enable edible fungi to be mass-produced in greenhouses, factories and other environments, greatly increasing the yield.

[0003] Compared with animal protein and plant protein, edible fungus protein has many advantages. First, it is rich in high-quality protein and a variety of essential amino acids, and is low in fat and calories, suitable for people who eat healthy and lose weight, and avoids the high saturated fat and cholesterol problems common in animal protein. Compared with plant protein, the amino acid composition of edible fungus protein is more comprehensive, especially the content of essential amino acids such as lysine is higher, which makes up for the lack of amino acid imbalance in some plant proteins. Secondly, edible fungus protein is rich in dietary fiber and bioactive substances, such as polysaccharides and triterpenes, and has immune regulation, antioxidant and other effects, which are not available in animal protein and most plant proteins. In addition, the production of edible fungi utilizes agricultural waste, is environmentally friendly, and does not occupy a large amount of arable land. Compared with the high environmental cost of animal protein production and the demand for land and water resources for plant protein, edible fungus protein is more sustainable and has higher resource utilization efficiency.

[0004] Due to its huge output and comprehensive nutrition, the development and utilization of edible fungus protein has broad prospects, but it has not yet attracted enough attention. At present, the development and utilization of edible fungus protein mainly focuses on the development of functional peptides and protein extraction, but the output and scale are still very limited, and there are no reports on the development of Pickering emulsion gel using edible fungus protein for 3D printing. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a Pickering emulsion gel material, method and product for 3D printing. The emulsion gel not only has good mechanical properties and processability, but also has rich nutritional value, and is suitable for printing foods with complex structures.

[0006] To achieve the above object, the present invention provides the following technical solution: a Pickering emulsion gel material for 3D printing, wherein the emulsion gel comprises an aqueous phase and an oil phase, and the aqueous phase is a mixed solution of Pleurotus eryngii protein and xanthan gum.

[0007] Furthermore, the emulsion gel includes 20% to 35% of a water phase and 65% to 80% of an oil phase by mass.

[0008] Furthermore, in terms of mass fraction, in the aqueous phase, the content of Pleurotus eryngii protein is 16% to 18%, the content of xanthan gum is 0.8% to 1.0%, and the remainder is water.

[0009] Furthermore, the oil phase is soybean oil.

[0010] The present invention also provides a method for preparing a Pickering emulsion gel material for 3D printing, and the specific steps are as follows: Extracting Pleurotus eryngii protein; Adding pleurotus eryngii protein and xanthan gum into water, stirring in a water bath to dissolve, and cooling to obtain a water phase; The oil phase is added into the water phase, homogenized and emulsified to obtain a Pleurotus eryngii protein-based Pickering emulsion gel.

[0011] Further, in the step of extracting Pleurotus eryngii protein, the specific steps are: The white jade mushroom was crushed and passed through a 80-mesh sieve. It was extracted for 50 min to 60 min at 55 ° C, alkali concentration of 0.15 mol / L, and a solid-liquid ratio of 1:30 using an ultrasonic power of 500 W to 700 W. The extract was centrifuged at 9000 r / min for 10 min, and the pH value was adjusted to the optimal precipitation point and then allowed to stand for 6 h. The extract was centrifuged at 10000 r / min and the supernatant was discarded. The precipitate was freeze-dried to obtain white jade mushroom protein.

[0012] Furthermore, the water bath stirring was performed at 80° C. for 30 min, and the homogenization and emulsification was performed at 15000 r / min for 5 min.

[0013] The present invention also provides a 3D printing product, wherein the printing material adopts the Pickering emulsion gel material for 3D printing.

[0014] Furthermore, the 3D printing parameters are: nozzle diameter of 0.85 mm to 1.2 mm, printing rate of 20 mm / s to 30 mm / s, and filling density of 100%.

[0015] The present invention also provides an edible food decoration, which is obtained based on 3D printing, and the 3D printing material adopts the above-mentioned Pickering emulsion gel material for 3D printing.

[0016] Compared with the prior art, the present invention has at least the following beneficial effects: The present invention provides a Pickering emulsion gel material for 3D printing, which uses white jade mushroom protein as a main component. The white jade mushroom protein not only has a comprehensive amino acid composition, but is also rich in a variety of essential amino acids, and is a low-fat, low-calorie high-quality protein source. It avoids the common high saturated fat and cholesterol content problems in animal protein, and solves the problem of insufficient lysine content in plant protein, which is more suitable for modern people's demand for healthy diet. And the white jade mushroom has a short growth cycle, only about 45 days, high production efficiency, and is conducive to the rapid recycling of resources. Compared with traditional animal protein sources, the production process of white jade mushroom protein has less impact on the environment, which helps to reduce carbon emissions and environmental pollution. Further, with the assistance of xanthan gum, the stability and gel strength of the white jade mushroom protein emulsion gel are improved, making it more suitable for complex processing processes such as 3D printing. The emulsion gel has good fluidity and plasticity, and can easily print out foods with various complex structures.

[0017] When the present invention prepares the Pickering emulsion gel material for 3D printing, an ultrasonic power of 500W to 700W is used, which effectively improves the extraction efficiency of white jade mushroom protein and maintains the activity of the protein. The high yield and high quality of white jade mushroom protein are ensured by accurately controlling the extraction temperature, alkali solution concentration, material-liquid ratio and extraction time. The preparation process includes the steps of extraction, dissolution, cooling, emulsification, etc., and each step has clear operating parameters and conditions to ensure the stability and repeatability of the preparation process. The white jade mushroom protein is purified by the steps of centrifugation, pH adjustment, freeze drying, etc., to improve the purity and stability of the product.

[0018] When using the Pickering emulsion gel material for 3D printing of the present invention, various foods with complex structures can be easily printed using 3D printing technology to meet consumers' demand for personalized food. By adjusting 3D printing parameters such as nozzle diameter, printing rate and filling density, the shape, size and texture of the product can be accurately controlled. Natural white jade mushroom protein and xanthan gum are used as raw materials, without any harmful additives and preservatives, ensuring the safety of the product. The preparation and printing processes are carried out under a strictly controlled environment to avoid the risks of cross contamination and microbial contamination. The food decorations obtained by 3D printing can not only increase the visual effect of the food, but also enhance the taste and nutritional value of the food. It is suitable for a variety of scenarios such as cake decorating, biscuit surface decoration, dessert decoration, etc., bringing more innovation opportunities and commercial value to the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a comparative analysis chart of protein extraction yields by traditional alkaline method and ultrasound-assisted alkaline method; A: ultrasound time; B: ultrasound power; C: extraction rate comparison.

[0020] Figure 2 The present invention is a rheological property graph of the Pleurotus eryngii protein-based Pickering emulsion gel (pH value is 7, protein concentration is 18%, and xanthan gum contents are 0, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%, respectively); wherein A is a curve graph showing the change of elastic modulus with angular frequency, B is a curve graph showing the change of viscous modulus with angular frequency, and C is a curve graph showing the change of composite modulus with angular frequency.

[0021] Figure 3 The present invention is a graph showing the change in gel strength of the Pleurotus eryngii protein-based Pickering emulsion gel (pH value is 7, protein concentration is 18%, and xanthan gum contents are 0, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) as a function of xanthan gum concentration.

[0022] Figure 4 This is a result graph of 3D printing a hollow cylinder using Pleurotus eryngii protein-based Pickering emulsion gel (pH 7, protein concentration 18%, xanthan gum contents of 0, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) as raw material.

[0023] Figure 5 The present invention uses the white jade mushroom protein-based Pickering emulsion gel with an optimal formula (pH value of 7, protein concentration of 18%, and xanthan gum content of 1.0%) to 3D print complex and delicate patterns. DETAILED DESCRIPTION

[0024] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0025] The present invention compares the protein content, total amino acid content and fat / cholesterol content of Pleurotus eryngii protein (edible fungus protein) with animal protein (such as pork) and plant protein (such as pea protein, grain protein). The results are shown in Table 1: Table 1: Comparison of nutritional components of Pleurotus eryngii protein and different types of protein sources

[0026] Note: The above data may vary depending on the variety, origin and processing method.

[0027] It can be seen from Table 1 that white jade mushroom protein has the advantages of low fat, zero cholesterol, and rich in high-quality protein. Compared with pork, wheat, and peas, white jade mushroom is more suitable for people who need low fat and low cholesterol. At the same time, it is environmentally friendly and sustainable, and is an ideal choice for a healthy diet.

[0028] The growth cycles and production materials of white jade mushroom, pork, wheat and peas were compared. The results are shown in Table 2: Table 2: Comparison of growth cycle and production materials

[0029] It can be seen from Table 2 that Pleurotus eryngii is suitable for a fast and efficient production environment due to its short cycle, low cost and environmental protection.

[0030] Based on the above comparative study, white jade mushroom protein is rich in high-quality protein and amino acids, low in fat content, cholesterol-free, and has a short growth cycle, so white jade mushroom protein can be used to make emulsion gel. The present invention provides a Pickering emulsion gel material for 3D printing, which includes 20% to 35% of an aqueous phase and 65% to 80% of an oil phase by mass fraction, wherein the aqueous phase is a mixed solution of white jade mushroom protein and xanthan gum; In terms of mass fraction, in the water phase, the content of Pleurotus eryngii protein is 16%-18%, the content of xanthan gum is 0.8%-1.0%, and the balance is water; Preferably, the oil phase is soybean oil.

[0031] In terms of mass fraction, in the aqueous phase, a 18% pleurotus eryngii protein solution was selected, and the amount of xanthan gum added was explored. The contents of xanthan gum were 0, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, and the balance was water; in the oil phase, a 70% soybean oil was selected. The present invention tested the rheological properties, gel strength, and 3D printing of the prepared pleurotus eryngii protein-based Pickering emulsion gel, and the results were as follows: The rheological properties of the prepared Pleurotus eryngii protein-based Pickering emulsion gel are as follows: Figure 2 As shown by Figure 2 It can be seen that with the increase of angular frequency, the elastic modulus G', viscous modulus G" and complex modulus G* of the Pickering emulsion gel all increase, and the dependence on the frequency is significant, which is a characteristic of weak gel properties. Under the condition of the same xanthan gum concentration, G' is greater than G", indicating that the protein gel system can maintain relative stability when subjected to external force; The gel strength of the prepared Pleurotus eryngii protein-based Pickering emulsion gel is as follows: Figure 3 As shown by Figure 3It can be seen that the gel strength of the protein emulsion without xanthan gum is extremely low, but with the addition of xanthan gum, the gel strength is significantly enhanced. This may be because the thickening effect of xanthan gum improves the system's ability to adsorb water, thereby forming a tighter network structure with protein particles.

[0032] The prepared Pleurotus eryngii protein-based Pickering emulsion gel was tested by 3D printing. Figure 4 As shown in the figure, when the xanthan gum content is lower than 0.2%, the material is in a fluid state and cannot be formed. When the xanthan gum content reaches 0.6%, although printing can be achieved, it still lacks sufficient self-support. When the xanthan gum content is 0.8% and above, the printing effect is significantly improved, and it has good self-support. Taking the formula of 0.8% xanthan gum as an example, the diameter after printing is 14 mm and the height is 20 mm; while the formula of 1% xanthan gum has a printed diameter of 21 mm and a height of 24 mm. Compared with the design model parameters, the 0.8% formula has a large deviation, while the 1% formula shows excellent gel strength, suitable viscosity, good shear thinning and recovery properties.

[0033] Therefore, in the aqueous phase of the present invention, the content of Pleurotus eryngii protein is 16% to 18% by mass, the content of xanthan gum is 0.8% to 1.0%, and the balance is water; The present invention also provides a method for preparing a Pickering emulsion gel material for 3D printing, wherein xanthan gum is added to white jade mushroom protein, the mixture is water bathed, stirred and cooled, and then a certain volume of soybean oil is added and homogenized to obtain a white jade mushroom protein-based Pickering emulsion gel, and the specific steps are as follows: Step 1: Extracting Pleurotus eryngii protein Figure 1 This is a comparative analysis chart of protein extraction yields between traditional alkaline method and ultrasound-assisted alkaline method. Figure 1 In A, the ultrasound time is selected as 10min, 20min, 30min, 40min, 50min, and 60min. Figure 1 A shows that as the extraction time continues to increase, the extraction rate gradually increases. Figure 1 In B, the ultrasonic power selections are 100W, 200W, 300W, 400W, 500W, 600W, and 700W. Figure 1 B shows that the protein extraction rate gradually increases with the increase of ultrasonic power, and the change becomes less significant after 500 W. This may be because when the ultrasonic power is set to a small level, the ultrasonic wave does not have a strong effect on the cell wall and the mass transfer effect is not strong, resulting in less protein dissolution. In summary, the ultrasonic power is selected to be 500~700W, and the ultrasonic time is 50min~60min; the optimal ultrasonic power is 500W, and the ultrasonic time is 60min. Figure 1C shows that the protein extraction rate of the ultrasonic-assisted alkali dissolution and acid precipitation method is 31.4%, and the protein extraction rate of the traditional alkali dissolution and acid precipitation method is 23.4%. The ultrasonic-assisted extraction rate is 8% higher than that of the traditional alkali method.

[0034] Combined with the above comparative analysis results, the present invention adopts ultrasonic-assisted alkali dissolution and acid precipitation combined extraction to prepare Pleurotus eryngii protein, as follows: The white jade mushroom was crushed and passed through a 80-mesh sieve. It was extracted for 1 h at 55 ℃, alkali concentration of 0.15 mol / L, and a solid-liquid ratio of 1:30 using an ultrasonic power of 500W~700W. The extract was centrifuged at 9000 r / min for 10 min, and the supernatant was taken to determine the protein content. The minimum value was the optimal precipitation point. After adjusting the pH value to the optimal precipitation point, the extract was allowed to stand for 6 h, centrifuged at 10000 r / min, the supernatant was discarded, and the precipitate was freeze-dried to obtain a protein extract.

[0035] Step 2: Preparation of Pleurotus eryngii protein-based Pickering emulsion gel: Pleurotus eryngii protein and xanthan gum were added into water, stirred in a water bath at 80°C for 30 minutes, and cooled to obtain an aqueous phase; the oil phase was added into the aqueous phase, and homogenized and emulsified for 5 minutes using a homogenizer at 15000 r / min to obtain a Pleurotus eryngii protein-based Pickering emulsion gel.

[0036] Step 3: 3D printing based on white jade mushroom protein-based Pickering emulsion gel The 3D printing conditions were as follows: nozzle diameter of 0.85 mm to 1.2 mm, printing rate of 20 mm / s to 30 mm / s, and filling density of 100%, and a 3D printed product was obtained.

[0037] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. The components of the embodiments of the present invention described and shown in the drawings herein can generally be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0038] Example 1 A white jade mushroom protein-based Pickering emulsion gel, comprising, by mass fraction, 80% soybean oil and 20% water phase, wherein the white jade mushroom protein content is 17%, the xanthan gum content is 0.8%, and the balance is water; The construction of the above-mentioned white jade mushroom protein-based Pickering emulsion gel with xanthan gum added, white jade mushroom was crushed, passed through an 80-mesh sieve, extracted for 1 h at 55 ° C, alkali concentration of 0.15 mol / L, and a solid-liquid ratio of 1:30 using an ultrasonic power of 600W, centrifuged at 9000 r / min for 10 min, and the supernatant was taken to determine the protein content. The minimum value was the optimal precipitation point. After adjusting the pH value to the optimal precipitation point, it was allowed to stand for 6 h, centrifuged at 10000 r / min, and the supernatant was discarded. The precipitate was freeze-dried to obtain a protein extract.

[0039] Pleurotus eryngii protein was mixed with xanthan gum and water, stirred in a water bath at 80 ℃ for 30 min, cooled to obtain an aqueous phase, soybean oil was added to the aqueous phase, and homogenized and emulsified at 15000 r / min for 5 min using a homogenizer to obtain a Pleurotus eryngii protein-based Pickering emulsion gel.

[0040] The above-mentioned Pickering emulsion gel based on white jade mushroom protein with xanthan gum added was used in 3D printing with a nozzle diameter of 0.85 mm, a printing rate of 25 mm / s, and a filling density of 100%. The 3D printing self-supporting performance of emulsion gels with different formulations was characterized by printing a hollow cylinder with a diameter of 30 mm and a height of 21 mm.

[0041] Example 2 A white jade mushroom protein-based Pickering emulsion gel, comprising, by mass fraction, 70% soybean oil and 30% water phase, wherein the white jade mushroom protein content is 18%, the xanthan gum content is 1%, and the balance is water; The construction of the above-mentioned white jade mushroom protein-based Pickering emulsion gel with xanthan gum added, white jade mushroom was crushed, passed through an 80-mesh sieve, extracted for 1 h at 55 ° C, alkali concentration of 0.15 mol / L, and a solid-liquid ratio of 1:30 using 500W ultrasonic power, centrifuged at 9000 r / min for 10 min, and the supernatant was taken to determine the protein content. The minimum value was the optimal precipitation point. After adjusting the pH value to the optimal precipitation point, it was allowed to stand for 6 h, centrifuged at 10000 r / min and the supernatant was discarded, and the precipitate was freeze-dried to obtain a protein extract. 18% white jade mushroom protein was mixed with 1% xanthan gum, stirred in a water bath at 80 ° C for 30 min, cooled, and then 70% soybean oil was added. The homogenizer was used for emulsification at 15000 r / min for 5 min to obtain the white jade mushroom protein-based Pickering emulsion gel.

[0042] The above-mentioned Pickering emulsion gel based on white jade mushroom protein with xanthan gum added was used in 3D printing with a nozzle diameter of 0.85 mm, a printing rate of 25 mm / s, and a filling density of 100%. The 3D printing self-supporting performance of emulsion gels with different formulations was characterized by printing a hollow cylinder with a diameter of 30 mm and a height of 21 mm.

[0043] Figure 5 To verify the optimal printing formula of the Pickering emulsion gel based on white jade mushroom protein, after the hollow cylinder test, some complex and delicate patterns were printed according to the 1% xanthan gum formula, such as Figure 5 As shown, it is intended to be placed on the surface of cakes or bread as a decoration substitute for partially hydrogenated butter.

[0044] Example 3 A white yu mushroom protein-based Pickering emulsion gel, comprising, by mass fraction, 65% soybean oil and 35% water phase, wherein the white yu mushroom protein content is 16%, the xanthan gum content is 0.9%, and the balance is water; The construction of the above-mentioned white jade mushroom protein-based Pickering emulsion gel with xanthan gum added, white jade mushroom was crushed, passed through an 80-mesh sieve, extracted with an ultrasonic power of 700 W for 1 h at 55 ° C, alkali concentration of 0.15 mol / L, and a solid-liquid ratio of 1:30, centrifuged at 9000 r / min for 10 min, and the supernatant was taken to determine the protein content. The minimum value was the optimal precipitation point. After adjusting the pH value to the optimal precipitation point, it was allowed to stand for 6 h, centrifuged at 10000 r / min and the supernatant was discarded, and the precipitate was freeze-dried to obtain a protein extract. 16% white jade mushroom protein was mixed with 0.9% xanthan gum, stirred in a water bath at 80 ° C for 30 min, cooled, and then 65% soybean oil was added. The homogenizer was used for emulsification at 15000 r / min for 5 min to obtain the white jade mushroom protein-based Pickering emulsion gel.

[0045] The above-mentioned Pickering emulsion gel based on white jade mushroom protein with xanthan gum added was used in 3D printing with a nozzle diameter of 0.85 mm, a printing rate of 25 mm / s, and a filling density of 100%. The 3D printing self-supporting performance of emulsion gels with different formulations was characterized by printing a hollow cylinder with a diameter of 30 mm and a height of 21 mm.

[0046] In summary, the present invention uses white jade mushroom protein to stabilize Pickering emulsion gel, which has the following significant advantages: First, the white jade mushroom protein has a comprehensive amino acid composition, is rich in a variety of essential amino acids, and is low in fat and calories, avoiding the common high saturated fat and cholesterol content problems in animal protein, while avoiding the problem of insufficient lysine content often present in plant protein (pea protein, grain protein, etc.); second, white jade mushroom has a high yield and a short production cycle, often only about 45 days, and the efficiency is much higher than the acquisition efficiency of plant protein or animal protein. Broaden the use scenarios of white jade mushroom protein. At present, there is no relevant research on the extraction and application of white jade mushroom protein. The present invention provides an ultrasonic combined with alkali dissolution and acid precipitation method to extract protein from white jade mushroom and use it for the construction of Pickering emulsion gel and 3D printing application, which can broaden the application field of edible fungus protein and improve its processing adaptability. Furthermore, the present invention improves the stability and gel strength of the Pleurotus eryngii protein emulsion gel through molecular forces such as electrostatic interaction, hydrogen bonding, van der Waals force, and hydrophobic bonding between xanthan gum and Pleurotus eryngii protein, thereby meeting application requirements in scenarios such as 3D printing cake decorating and biscuit surface decoration. Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A Pickering emulsion gel material for 3D printing, characterized in that: The emulsion gel contains a water phase and an oil phase, and the water phase is a mixed solution of Pleurotus eryngii protein and xanthan gum.

2. A Pickering emulsion gel material for 3D printing according to claim 1, characterized in that: In terms of mass fraction, the emulsion gel comprises 20% to 35% of a water phase and 65% to 80% of an oil phase.

3. A Pickering emulsion gel material for 3D printing according to claim 2, characterized in that: Calculated by mass fraction, in the aqueous phase, the content of Pleurotus eryngii protein is 16%~18%, the content of xanthan gum is 0.8%~1.0%, and the remainder is water.

4. The Pickering emulsion gel material for 3D printing according to claim 1, characterized in that: The oil phase adopts soybean oil.

5. A method for preparing a Pickering emulsion gel material for 3D printing according to any one of claims 1 to 4, characterized in that: The specific steps are as follows: Extracting Pleurotus eryngii protein; Adding pleurotus eryngii protein and xanthan gum into water, stirring in a water bath to dissolve, and cooling to obtain a water phase; The oil phase is added into the water phase, homogenized and emulsified to obtain a Pleurotus eryngii protein-based Pickering emulsion gel.

6. The method for preparing a Pickering emulsion gel material for 3D printing according to claim 5, characterized in that: In the step of extracting Pleurotus eryngii protein, the specific steps are: The white jade mushroom was crushed and passed through an 80-mesh sieve. It was extracted for 50 min to 60 min using an ultrasonic power of 500 W to 700 W at 55 ° C, an alkali solution concentration of 0.15 mol / L, and a solid-liquid ratio of 1:

30. The extract was centrifuged at 9000 r / min for 10 min, and the pH value was adjusted to the optimal precipitation point and then allowed to stand for 6 hours. The extract was centrifuged at 10000 r / min and the supernatant was discarded. The precipitate was freeze-dried to obtain white jade mushroom protein.

7. The method for preparing a Pickering emulsion gel material for 3D printing according to claim 5, characterized in that: The stirring in the water bath was carried out at 80° C. for 30 min. The homogenization and emulsification was carried out at 15000 r / min for 5 min.

8. A 3D printed product, characterized in that: The printing material adopts the Pickering emulsion gel material for 3D printing according to any one of claims 1 to 4.

9. A 3D printed product according to claim 8, characterized in that: The 3D printing parameters are: nozzle diameter 0.85mm~1.2mm, printing rate 20mm / s~30mm / s, and filling density 100%.

10. An edible food decoration, characterized in that: Based on 3D printing, the 3D printing material adopts the Pickering emulsion gel material for 3D printing according to any one of claims 1 to 4.

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