Preparation method of lotus root whole powder composite whey protein 3D printing food suitable for people with dysphagia

Abstract

The invention relates to the technical field of 3D printing food, in particular to a preparation method of lotus root whole powder composite whey protein 3D printing food suitable for people with dysphagia, and the preparation method comprises the following steps: preparing lotus root whole powder from fresh lotus roots; lotus root whole powder and whey protein are mixed, distilled water is added to prepare suspension liquid, the suspension liquid is homogenized, then the suspension liquid is put into a water bath kettle to be stirred at a high temperature, the mixture is transferred into a 3D printer charging barrel to be subjected to water bath treatment, and composite printing ink is obtained; a food 3D printer is used for printing, and the lotus root whole powder composite whey protein 3D printing food is prepared. The lotus root whole powder and the whey protein are used as basic raw materials, the material ratio, the gelatinization time, the gelatinization temperature and the rotating speed are optimized, 3D printing of the lotus root whole powder composite whey protein is achieved, the precision of printed products is guaranteed, materials of the food 3D printing industry are enriched, printed food can be better suitable for diet of people with dysphagia, and the food quality is improved. Wide application prospects and market values are realized.

Description

Technical Field

[0001] The invention relates to the technical field of 3D printed food, and in particular to a method for preparing 3D printed food of lotus root whole powder and composite whey protein suitable for people with dysphagia. Background Art

[0002] At present, the hot extrusion deposition 3D printing technology is the most studied in the field of food processing. Hot extrusion 3D printing technology heats the ingredients in the barrel and stacks them layer by layer through the nozzle to produce three-dimensional solid food. The printing material needs to have the characteristics of responding to shear thinning, as well as a fast and reversible modulus response to shear stress to ensure that it can be smoothly extruded from the nozzle and maintain good formability during the deposition process to avoid collapse. At present, in-depth research on hot extrusion 3D printing technology in food materials is relatively limited, mostly concentrated in the equipment improvement and laboratory research stages, and has not been widely used in industrial production. The main challenge is that the printability of ingredients is strictly limited, which seriously restricts the development and application of food 3D printing technology.

[0003] Lotus root contains starch, vitamins, alkaloids, flavonoids and other nutrients and active ingredients, and has high food and medicinal value. Lotus root powder is a product made from fresh lotus root by washing, peeling, drying, and crushing. It is a low-fat, low-calorie food. The dietary fiber in it helps promote intestinal health. It also contains some minerals such as potassium, calcium and magnesium, which are beneficial to health. Lotus root powder retains the nutrients of lotus root to the greatest extent, and its production cost is low and resource utilization efficiency is high. It is used as a raw material for processing various types of food, showing a good market prospect. Protein is an indispensable nutrient for the human body and is essential for maintaining good health. It not only participates in the construction of cell structure, but also plays an important role in biochemical reactions, promoting growth, repairing tissues and enhancing immune function. Protein can significantly improve the quality and taste of 3D printed food by giving the printing material suitable rheological and gel properties, making it more in line with consumer needs.

[0004] Diet is a basic condition for human survival and development. The chewing and swallowing abilities of the elderly gradually decline, and dysphagia is increasingly affecting their physical health and quality of life. Foods for dysphagia that meet the texture requirements often have insufficient nutritional intake. Insufficient intake of essential nutrients such as minerals and vitamins may aggravate the patient's neurological dysfunction and even cause other complications, thereby aggravating dysphagia and forming a vicious cycle.

[0005] Based on this, a method for preparing 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia was proposed. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention provides a method for preparing 3D printed food of lotus root whole powder and compound whey protein suitable for people with dysphagia, which can realize 3D printing of lotus root whole powder and compound whey protein, ensure the accuracy of the printed product, and the printed food can be better suitable for the diet of people with dysphagia, and has broad application prospects and market value.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for preparing a 3D printed food of lotus root whole powder and whey protein for people with dysphagia, comprising the following steps:

[0008] (1) Preparation of lotus root powder: Wash fresh lotus roots and slice them, dry them, grind them and sieve them to obtain lotus root powder;

[0009] (2) Gelatinization of materials: Mix lotus root powder and whey protein, add distilled water to the mixture to make a suspension and homogenize it, then put it into a water bath for high-temperature stirring, transfer the obtained stirred slurry into the barrel of a 3D printer, and then treat it in a water bath to obtain a composite printing ink;

[0010] (3) 3D printing: Composite printing ink was used and a food 3D printer was used for printing to produce lotus root whole powder composite whey protein 3D printed food.

[0011] Preferably, in step (1), the thickness of the fresh lotus root slices is 2-3 mm; the drying temperature is 70° C., and the drying time is 8 h; and the slices are sieved through a 120-mesh sieve after being crushed.

[0012] Preferably, in step (2), the mass of the whole lotus root powder accounts for 0-40% of the total mass of the mixture.

[0013] Preferably, in step (2), the mass ratio of the mixture to distilled water is 1:5.

[0014] Preferably, in step (2), the homogenization treatment is carried out at a speed of 4500-5500 rpm for 0.5-1.5 min; the high temperature stirring is carried out at a speed of 40-60 rpm for 0.5-1.5 min at 85-95°C; the water bath treatment is carried out at 80-90°C for 15-20 min.

[0015] Preferably, in step (3), in 3D printing, the size of the printing model used is 20 mm×20 mm×26 mm.

[0016] Preferably, in step (3), in 3D printing, the printing temperature is controlled to be 30° C., the printing speed is 10 mm / s, the printing time is 10 min, the inner diameter of the printing nozzle is 1.2 mm, and the number of printing layers is 26.

[0017] The present invention provides a method for preparing a 3D printed food of lotus root whole powder and compound whey protein suitable for people with dysphagia, which has the following beneficial effects compared with the prior art:

[0018] The present invention uses lotus root whole powder and whey protein as basic raw materials, optimizes the material ratio, gelatinization time, gelatinization temperature and rotation speed, realizes 3D printing of lotus root whole powder and composite whey protein, ensures the accuracy of printed products, and enriches the materials of the food 3D printing industry on the current market. The printed food belongs to Level 4 of IDDSI - concentrated / extremely thick food, which can better suit the diet of people with dysphagia and has broad application prospects and market value. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0020] Figure 1 It is a schematic diagram of the products in Examples 1-4 and Comparative Example 1 of the present invention;

[0021] Figure 2 This is a relationship diagram of the printing accuracy of products in Examples 1-4 of the present invention and Comparative Example 1;

[0022] Figure 3 This is a diagram of the IDDSI test results of the products in Examples 1-4 of the present invention and Comparative Example 1. DETAILED DESCRIPTION

[0023] The following examples are used to explain the implementation methods of the present application in detail, so that the implementation process of how the present application uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0024] Example 1

[0025] A method for preparing a 3D printed food of lotus root whole powder and whey protein for people with dysphagia, comprising the following steps:

[0026] (1) Preparation of lotus root powder: Wash and peel the fresh lotus root, cut it into 2-3 mm thin slices, spread it in a hot air drying oven at 70°C and dry it for 8 hours, then take it out, grind it in a grinder and pass it through a 120-mesh sieve to obtain lotus root powder.

[0027] (2) Gelatinization of materials: 4.5 g of lotus root powder and 0.5 g of whey protein were weighed and mixed. 25 g of distilled water was added to the mixture to prepare a suspension. The mixture was homogenized at a speed of 5000 rpm for 1 min. The mixture was then placed in a 90°C water bath and stirred at a speed of 50 rpm for 1 min. The obtained stirred slurry was transferred to the barrel of a 3D printer and treated in a 90°C water bath for 15 min to obtain a composite printing ink.

[0028] (3) 3D printing: A composite printing ink was used and a food 3D printer was used for printing to produce lotus root whole powder composite whey protein 3D printed food; the size of the printing model used was 20 mm × 20 mm × 26 mm (x = 20 mm; y = 20 mm; z = 26 mm), the printing temperature was controlled to 30 °C, the printing speed was 10 mm / s, the printing time was 10 min, the inner diameter of the printing nozzle was 1.2 mm, and the number of printing layers was 26.

[0029] Example 2

[0030] A method for preparing a 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia is basically the same as that in Example 1, except that the amount of lotus root whole powder is 4 g and the amount of whey protein is 1 g.

[0031] Example 3

[0032] A method for preparing a 3D printed food of lotus root whole powder and composite whey protein suitable for people with dysphagia is basically the same as that in Example 1, except that the amount of lotus root whole powder is 3.5 g, and the amount of whey protein is 1.5 g.

[0033] Example 4

[0034] A method for preparing a 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia is basically the same as that in Example 1, except that the amount of lotus root whole powder is 3 g and the amount of whey protein is 2 g.

[0035] Example 5

[0036] A method for preparing a 3D printed food of lotus root whole powder and whey protein for people with dysphagia, comprising the following steps:

[0037] (1) Preparation of lotus root powder: Wash and peel the fresh lotus root, cut it into 2-3 mm thin slices, spread it in a hot air drying oven at 70°C and dry it for 8 hours, then take it out, grind it in a grinder and pass it through a 120-mesh sieve to obtain lotus root powder.

[0038] (2) Gelatinization of materials: 4.5 g of lotus root powder and 0.5 g of whey protein were weighed and mixed. 25 g of distilled water was added to the mixture to prepare a suspension. The mixture was homogenized at a speed of 4500 rpm for 1.5 min. The mixture was then placed in an 85°C water bath and stirred at a speed of 60 rpm for 1.5 min. The obtained stirred slurry was transferred to the barrel of a 3D printer and treated in a water bath at 80°C for 20 min to obtain a composite printing ink.

[0039] (3) 3D printing: A composite printing ink was used and a food 3D printer was used for printing to produce lotus root whole powder composite whey protein 3D printed food; the size of the printing model used was 20 mm × 20 mm × 26 mm (x = 20 mm; y = 20 mm; z = 26 mm), the printing temperature was controlled to 30 °C, the printing speed was 10 mm / s, the printing time was 10 min, the inner diameter of the printing nozzle was 1.2 mm, and the number of printing layers was 26.

[0040] Example 6

[0041] A method for preparing a 3D printed food of lotus root whole powder and whey protein for people with dysphagia, comprising the following steps:

[0042] (1) Preparation of lotus root powder: Wash and peel the fresh lotus root, cut it into 2-3 mm thin slices, spread it in a hot air drying oven at 70°C and dry it for 8 hours, then take it out, grind it in a grinder and pass it through a 120-mesh sieve to obtain lotus root powder.

[0043] (2) Gelatinization of materials: 4.5 g of lotus root powder and 0.5 g of whey protein were weighed and mixed. 25 g of distilled water was added to the mixture to prepare a suspension. The mixture was homogenized at a speed of 5500 rpm for 0.5 min. The mixture was then placed in a 95°C water bath and stirred at a speed of 50 rpm for 0.5 min. The obtained stirred slurry was transferred to the barrel of a 3D printer and treated in a 90°C water bath for 15 min to obtain a composite printing ink.

[0044] (3) 3D printing: A composite printing ink was used and a food 3D printer was used for printing to produce lotus root whole powder composite whey protein 3D printed food; the size of the printing model used was 20 mm × 20 mm × 26 mm (x = 20 mm; y = 20 mm; z = 26 mm), the printing temperature was controlled to 30 °C, the printing speed was 10 mm / s, the printing time was 10 min, the inner diameter of the printing nozzle was 1.2 mm, and the number of printing layers was 26.

[0045] Comparative Example 1

[0046] A method for preparing lotus root powder 3D printed food, comprising the following steps:

[0047] (1) Preparation of lotus root powder: Wash and peel the fresh lotus root, cut it into 2-3 mm thin slices, spread it in a hot air drying oven at 70°C and dry it for 8 hours, then take it out, grind it in a grinder and pass it through a 120-mesh sieve to obtain lotus root powder.

[0048] (2) Gelatinization of materials: Weigh 5 g of lotus root powder, add 25 g of distilled water to make a suspension, and homogenize it at a speed of 5000 rpm for 1 min. Then put it into a 90°C water bath and stir it at a speed of 50 rpm for 1 min. Transfer the obtained stirred slurry into the barrel of a 3D printer and treat it in a 90°C water bath for 15 min to obtain a composite printing ink.

[0049] (3) 3D printing: A composite printing ink was used and a food 3D printer was used for printing to produce lotus root powder 3D printed food. The size of the printing model used was 20 mm × 20 mm × 26 mm (x = 20 mm; y = 20 mm; z = 26 mm), the printing temperature was controlled to 30 °C, the printing speed was 10 mm / s, the printing time was 10 min, the inner diameter of the printing nozzle was 1.2 mm, and the number of printing layers was 26.

[0050] Product Testing

[0051] 1. The 3D printed foods in Examples 1-4 and Comparative Example 1 were used as samples for accuracy testing. Specifically, the samples were placed at room temperature for 15 minutes after printing, and their height and the length of the bottom side of the cube were measured using an electronic vernier caliper. The area of ​​the square at the bottom was calculated, and the printing height was recorded. The specific test results are shown in the following table.

[0052] Table 1 Sample accuracy

[0053] type <![CDATA[Bottom area (mm 2 )]]> Height(mm) Example 1 <![CDATA[409.32±1.836 d ]]> <![CDATA[26.33±0.035 c ]]> Example 2 <![CDATA[407.77±0.508 d ]]> <![CDATA[26.04±0.031 d ]]> Example 3 <![CDATA[422.03±1.239 c ]]> <![CDATA[26.15±0.036 cd ]]> Example 4 <![CDATA[444.659±5.809 b ]]> <![CDATA[26.68±0.070 b ]]> Comparative Example 1 <![CDATA[524.70±1.911 a ]]> <![CDATA[27.87±0.286 a ]]> Print Model 400 26

[0054] From the above table and combined Figure 2 It can be seen that: based on the printing model as the standard, the lotus root whole powder composite whey protein 3D printed food in Example 2 performed well in terms of accuracy after screening based on the bottom area and height.

[0055] 2. Take the 3D printed foods in Examples 1-4 and Comparative Example 1 as samples and conduct the International Dysphagia Food Standard (IDDSI) test: Use the fork drop test, spoon tilt test, and fork pressure test in the IDDSI framework to determine the level of dysphagia food. Fork drop test: Use a smooth fork with 4 teeth to lift the sample, and observe the stacking state of the food bolus on the fork and the dripping state between the teeth. Spoon tilt test: Use a standard smooth spoon to scoop up the sample, observe the state of the food bolus on the spoon, and then tilt the spoon steadily to the side to observe the sliding state of the sample and the state of the spoon surface after the sample slides. Fork pressure test: Print a cube shape (side length 15mm) for fork pressure measurement, and observe whether the fingertips turn white. The specific test results are as follows. Figure 3 shown.

[0056] Depend on Figure 3 It can be seen that the above-mentioned spoon tilt test is a recommended method for testing the viscosity and adhesion of samples. Figure 3 It was observed that during the tilting of the spoon, the sample had a low viscosity and could fall from the spoon without a large amount of residue on the spoon. During the fork drop test, the flow characteristics of the sample through the fork tip were observed. The results showed that the sample did not gradually flow out from the fork tip and form a short tail below the fork tip, but accumulated above the fork tip. This is consistent with the description of Grade 4-concentrated / very thick food according to IDDSI. In the fork pressure experiment, except for the sample in Comparative Example 1, the other samples could be easily mashed and deformed under very little pressure, without turning the thumb nail white, without agglomeration and minimal granulation, and a clear pattern was formed on the surface. This is consistent with the description of Grade 4-concentrated / very thick food according to IDDSI.

[0057] In summary, lotus root whole powder compound whey protein 3D printed food belongs to Level 4 of IDDSI - concentrated / extremely thick food. People with severely weakened tongue control ability are most suitable for consuming this type of food. It does not require biting or chewing and is suitable for individuals who are missing teeth or wearing unsuitable dentures.

[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia, characterized in that: The following steps are included: (1) Preparation of lotus root powder: Wash fresh lotus roots and slice them, dry them, grind them and sieve them to obtain lotus root powder; (2) Gelatinization of materials: Mix lotus root powder and whey protein, add distilled water to the mixture to make a suspension and homogenize it, then put it into a water bath for high-temperature stirring, transfer the obtained stirred slurry into the barrel of a 3D printer, and then treat it in a water bath to obtain a composite printing ink; (3) 3D printing: Composite printing ink was used and a food 3D printer was used for printing to produce lotus root whole powder composite whey protein 3D printed food.

2. The method for preparing 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia according to claim 1, characterized in that: In step (1), the fresh lotus root slices have a thickness of 2-3 mm; the drying temperature is 70° C., and the drying time is 8 h; and the slices are sieved through a 120-mesh sieve after being crushed.

3. The method for preparing 3D printed food of lotus root whole powder and whey protein for people with dysphagia according to claim 1, characterized in that: In step (2), the mass of the lotus root powder accounts for 10-40% of the total mass of the mixture.

4. The method for preparing 3D printed food of lotus root whole powder and whey protein for people with dysphagia according to claim 1, characterized in that: In step (2), the mass ratio of the mixture to distilled water is 1:

5.

5. The method for preparing 3D printed food of lotus root whole powder and whey protein suitable for people with dysphagia according to claim 1, characterized in that: In step (2), the homogenization process is carried out at a speed of 4500-5500 rpm for 0.5-1.5 min; High temperature stirring is stirring at 85-95°C at a speed of 40-60 rpm for 0.5-1.5 min; water bath treatment is keeping warm at 80-90°C for 15-20 min.

6. The method for preparing 3D printed food of lotus root whole powder and whey protein for people with dysphagia according to claim 1, characterized in that: In step (3), in 3D printing, the size of the printing model used is 20 mm×20 mm×26 mm.

7. The method for preparing 3D printed food of lotus root whole powder and whey protein for people with dysphagia according to claim 1, characterized in that: In step (3), in 3D printing, the printing temperature is controlled to be 30° C., the printing speed is 10 mm / s, the printing time is 10 min, the inner diameter of the printing nozzle is 1.2 mm, and the number of printing layers is 26.

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