Method for determining 3D printing parameters of non-starch polysaccharides in starch-based food and astragalus polysaccharide composite gel and preparation method thereof

Abstract

The present application relates to the technical field of food 3D printing, and discloses a method for determining 3D printing parameters of non-starch polysaccharide in starch-based food, astragalus polysaccharide composite gel and a preparation method thereof, and a method for determining optimal printing parameters, which comprises preparing gel material for 3D printing, and the preparation raw material of the gel material comprises non-starch polysaccharide and starch, the gel material is sent into a 3D printer for printing, and the influence of different printing speeds, filling rates and nozzle diameters on the quality of the formed sample is studied through single-factor test, the quality of the formed sample is evaluated based on comprehensive printing accuracy and quality index, and the optimal values of the printing speed, the filling rate and the nozzle diameter are determined, the present application provides a method for quickly determining 3D printing parameters of non-starch polysaccharide in starch-based food, and uses astragalus polysaccharide and wheat starch as raw materials, so that the strength of the gel material can be effectively improved, the printing accuracy of the formed product can be improved, and problems such as difficulty in internal refinement of the gel material are effectively solved, and the preparation method is simple, low in cost and short in time consumption.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of 3D printing, in particular to a method for determining 3D printing parameters of non-starch polysaccharides in starch-based food and a preparation method of astragalus polysaccharide composite gel. BACKGROUND

[0002] 3D printing, also known as additive manufacturing, is a new type of processing and manufacturing technology that has gradually emerged and developed since the late 1980s. It breaks through many limitations of traditional manufacturing processes and creates a new manufacturing mode. Its working principle is that the 3D printing system, according to the model designed by the CAD software, through the accurate movement of X, Y and Z axes, layer by layer stacking materials, and finally shaping the entity object consistent with the design model.

[0003] Among many application fields, 3D printing technology has shown unique potential and value in food processing. At present, among the types of food processing based on 3D printing technology, the application of extrusion molding is the most widespread. However, in the conventional mechanical processing process, the shape and research design of the sample are largely limited by equipment and tools, for example, some complex shapes and special structures are difficult to achieve by traditional mechanical processing, or require a large amount of cost and time, while 3D printing additive manufacturing technology has a higher degree of design freedom, which is almost not limited by shape and structure, and can easily realize various complex designs, thus providing an easy-to-implement and cost-effective way to manufacture complex shapes and special structures of food.

[0004] However, the 3D printing of non-starch polysaccharides in starch-based food currently has the problem of forming difficulty. SUMMARY

[0005] The purpose of the present application is to solve the problem of 3D printing forming difficulty of non-starch polysaccharides in starch-based food, and to provide a method for determining 3D printing parameters of non-starch polysaccharides in starch-based food and a preparation method of astragalus polysaccharide composite gel. The method can quickly find the best range of 3D printing parameters of non-starch polysaccharides in starch-based food, and the preparation method of astragalus polysaccharide composite gel determined based on the method can overcome the problem of insufficient strength of astragalus polysaccharide itself, making it easier to achieve the refinement of the internal food when using 3D printing technology to prepare astragalus polysaccharide food, and improving the precision of the formed sample.

[0006] To achieve the above object, the present application provides a method for determining 3D printing parameters of non-starch polysaccharide in starch-based food, wherein the method comprises: preparing a gel material for 3D printing, the preparation raw material of the gel material comprising non-starch polysaccharide and starch, feeding the gel material into a 3D printer for printing, and studying the influence of different printing speeds, filling rates and nozzle diameters on the quality of the formed sample through single factor test, evaluating the quality of the formed sample based on comprehensive printing accuracy P (%) and quality index Q (%), and determining the optimal values of the printing speed, the filling rate and the nozzle diameter.

[0007] , W i is the grammage (g) of the i-th formed sample, Wp is the average value (g) of the grammage of all formed samples, and n is the number of formed samples participating in the evaluation;

[0008] , P i is the printing accuracy of the i-th formed sample, wherein P L is the printing accuracy of the length, P W is the printing accuracy of the width, and P H is the printing accuracy of the height, and the calculation formula is as follows:

[0009] wherein M L is the actual value of the length dimension of the formed sample, and S L is the standard value of the length dimension of the formed sample;

[0010] wherein M W is the actual value of the width dimension of the formed sample, and S W is the standard value of the width dimension of the formed sample;

[0011] wherein M H is the actual value of the height dimension of the formed sample, and S H is the standard value of the height of the formed sample.

[0012] By using the above method, the best parameters for 3D printing of non-starch polysaccharide in starch-based food can be quickly and accurately obtained, and the product formed by 3D printing according to the best parameters has very good forming effect.

[0013] The present application provides a preparation method of astragalus polysaccharide composite gel, wherein the preparation method comprises:

[0014] Mixing and gelatinizing raw materials comprising astragalus polysaccharide, wheat starch and water to obtain a gel material;

[0015] The gel material is sent into a 3D printer for printing to obtain the astragalus polysaccharide composite gel;

[0016] The optimal parameters of the 3D printing are determined by the method of the first aspect of the present application, the printing speed is 700-800 mm / min, the filling rate is 75-85%, and the nozzle diameter is 0.6-0.8 mm.

[0017] The astragalus polysaccharide is a water-soluble heteropolysaccharide, which is obtained by crushing, extracting, concentrating and purifying dried astragalus root slices, and has the functions of antiviral, antitumor and antioxidant, and has great application potential in the 3D printing of nutritional formula food.

[0018] The wheat starch is an important natural biological macromolecular polymer, which has the advantages of low price and easy availability, and not only plays an important role in energy source in people's daily diet, but is also widely used in food processing and can be used as a thickening agent, a stabilizer and the like.

[0019] The present application uses astragalus polysaccharide and wheat starch as raw materials, which can not only improve the flavor and nutritional value of food, but more importantly, the combination of the two with suitable 3D printing conditions can effectively improve the strength of the gel material and improve the printing precision of the formed product, effectively solving the problem of internal refinement of the gel material, and the preparation method is simple, low in cost and short in time.

[0020] The third aspect of the present application provides an astragalus polysaccharide composite gel prepared by the preparation method according to the second aspect of the present application.

[0021] The method provided by the present application has the following advantages compared with the traditional processing method:

[0022] (1) A method for quickly determining the 3D printing parameters of non-starch polysaccharides in starch-based food is provided;

[0023] (2) An astragalus polysaccharide composite gel is prepared based on the above-mentioned method for quickly determining the 3D printing parameters, which has a wide source of raw materials, simple processing and personalized customization;

[0024] (3) The prepared astragalus polysaccharide composite gel combines wheat starch and astragalus polysaccharide to obtain the nutrition of both and improve the application value of the product;

[0025] (4) The printing precision and gel strength of the gel material are improved, and the product has good texture and taste;

[0026] (5) The production cycle can be shortened, the raw material loss can be reduced, the production efficiency can be improved and the cost can be reduced. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 This is a structural diagram of a 3D printing device;

[0028] Figure 2 It refers to the appearance of the gel material;

[0029] Figure 3 This is a schematic diagram of Astragalus polysaccharide composite gels formed at different printing speeds;

[0030] Figure 4 This is a schematic diagram of Astragalus polysaccharide composite gels molded with different filling ratios;

[0031] Figure 5 This is a schematic diagram of Astragalus polysaccharide composite gels formed using different nozzle diameters;

[0032] Figure 6 This is a schematic diagram of the Astragalus polysaccharide composite gel prepared in Example 1;

[0033] Figure 7 This is a schematic diagram of the Astragalus polysaccharide composite gel prepared in Comparative Example 1;

[0034] Figure 8 A schematic diagram of the auxiliary molding structure. Detailed Implementation

[0035] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0036] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate different embodiments or examples, as well as features of different embodiments or examples.

[0037] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0038] In addition, the term "and / or" in the present application is used to describe the association relationship of the associated objects, which means that there can be three relationships, for example, A and / or B, which can represent the three cases of A existing alone, A and B existing simultaneously, and B existing alone. The character " / " generally represents an "or" relationship between the associated objects before and after it.

[0039] Non-starch polysaccharides refer to complex polysaccharides other than starch, mainly non-alpha-glucan polysaccharides of plant cell walls, which have various biological activities. Astragalus polysaccharides are extracted from Astragalus, which are water-soluble non-starch polysaccharides with immune promotion and regulation effects. Related studies have shown that the interaction between starch and non-starch polysaccharides can improve the texture and printing accuracy of gels, thereby affecting the quality and stability of the final product.

[0040] The first aspect of the present application provides a method for determining 3D printing parameters of non-starch polysaccharides in starch-based food, wherein the method comprises: preparing a gel material for 3D printing, the preparation raw material of the gel material comprising non-starch polysaccharides and starch, feeding the gel material into a 3D printer for printing, and studying the influence of different printing speeds, filling rates and nozzle diameters on the quality of the formed samples through single factor test, evaluating the quality of the formed samples based on comprehensive printing accuracy P (%) and quality index Q (%), and determining the optimal values of printing speed, filling rate and nozzle diameter;

[0041] , W i The gram weight of the i-th formed sample (g), Wp is the average value of the gram weight of all formed samples (g), and n is the number of formed samples participating in the evaluation;

[0042] , P i The printing accuracy of the i-th formed sample, , P L is the printing accuracy of the length, P W is the printing accuracy of the width, and P H is the printing accuracy of the height, and the calculation formula is as follows:

[0043] , P L is the actual value of the length dimension of the formed sample, and S L is the standard value of the length dimension of the formed sample;

[0044] , P W is the actual value of the width dimension of the formed sample, and S W is the standard value of the width dimension of the formed sample;

[0045] , PH S represents the actual height dimension of the molded sample. H This is the standard value for the height of the molded sample.

[0046] The steps for evaluating the quality of molded samples based on comprehensive printing accuracy P (%) and quality index Q (%), and determining the optimal values ​​for printing speed, infill rate, and nozzle diameter, include: in each single-factor experiment, confirming that the values ​​of P and Q are not less than 95%, and taking the maximum value corresponding to the mean of P and Q as the corresponding optimal printing parameter. The single-factor experiments include single-factor experiments for printing speed, infill rate, and nozzle diameter. The optimal printing parameters corresponding to each single-factor experiment are combined to obtain the optimal values ​​for printing speed, infill rate, and nozzle diameter.

[0047] Preferably, the preparation method of the gel material includes: mixing the starch and water to prepare a starch solution, then adding the non-starch polysaccharide to the starch solution and heating it to obtain the gel material.

[0048] A second aspect of the present invention provides a method for preparing Astragalus polysaccharide complex gel, wherein the preparation method includes:

[0049] The raw materials, including astragalus polysaccharide, wheat starch and water, are mixed and gelatinized to obtain a gel material.

[0050] The gel material was fed into a 3D printer for printing to obtain Astragalus polysaccharide composite gel.

[0051] The optimal parameters for 3D printing are determined using the method described in the first aspect of this invention, with a printing speed of 700-800 mm / min, a fill rate of 75-85%, and a nozzle diameter of 0.6-0.8 mm.

[0052] This invention uses astragalus polysaccharide and wheat starch as raw materials, which not only improves the flavor and nutritional value of food, but more importantly, the combination of the two, coupled with suitable 3D printing conditions, can effectively improve the strength of the gel material and enhance the printing precision of the molded product. This effectively solves the problem of difficulty in achieving fine internal processing of the gel material, and the preparation method is simple, low-cost, and time-efficient. The printing parameter combination for 3D printing of the astragalus polysaccharide composite gel provided by this invention has high commercial value and application prospects.

[0053] Preferably, the printing speed is 700 mm / min, the fill rate is 80%, and the nozzle diameter is 0.8 mm.

[0054] Preferably, the mass ratio of wheat starch to water is 1:4-6.

[0055] Preferably, the mass ratio of wheat starch to water is 1:5.

[0056] Preferably, the mixing process comprises: mixing the wheat starch and water to obtain a wheat starch solution, and then adding the astragalus polysaccharide into the wheat starch solution and mixing. First preparing the wheat starch into a corresponding solution, and then adding the astragalus polysaccharide, can make the mixture of the two more uniform.

[0057] Preferably, the mass ratio of the astragalus polysaccharide to the wheat starch solution is 1:35-45.

[0058] Preferably, the mass ratio of the astragalus polysaccharide to the wheat starch solution is 1:40.

[0059] Preferably, the gelatinization process comprises: stirring the mixed raw materials at 85-95℃ for 35-45min.

[0060] Preferably, the temperature of the gel material during printing is 20-30℃.

[0061] Preferably, the temperature of the gel material during printing is 25℃.

[0062] The third aspect of the present application provides an astragalus polysaccharide composite gel prepared by the preparation method according to the second aspect of the present application.

[0063] Preferably, the astragalus polysaccharide composite gel has a length and width of 21mm and a height of 10mm.

[0064] The present application will be further described below in combination with specific examples.

[0065] In the following examples and comparative examples, if no specific manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased on the market. If no specific conditions are specified in the examples, the conventional conditions or the conditions recommended by the manufacturer are used.

[0066] The instruments and materials involved in the present application are as follows:

[0067] JA3003 electronic analytical balance (Shanghai Zanwei Instrument and Equipment Co., Ltd.); TL-PRO; DF-101S constant temperature oil bath magnetic stirrer (Shanghai Qiuzuo Scientific Instrument Co., Ltd.); MC-7K centrifuge (Zhejiang Omai Ke Test Instrument Co., Ltd.); Pneumatic extrusion type condensation food 3D printing equipment.

[0068] Among them, the structure of the pneumatic extrusion type condensation food 3D printing equipment is as follows: Figure 1As shown, the 3D printing device mainly consists of four parts, namely a motion part, a pneumatic part, an extrusion part and a deposition platform. The motion part is a three-dimensional motion platform of the printer, including an X-axis slide rail D, a Y-axis slide rail C, a Z-axis slide rail E and a stepping motor B, etc., which is mainly used to control the motion trajectory of the nozzle, so as to print the required gel structure; the pneumatic part mainly consists of an air pump and a pressure controller, which can adjust the size of the air pressure in the needle cylinder A, and is the power source for uniform extrusion of the gel; the extrusion part consists of a dispensing machine connected needle cylinder; the deposition platform G is equipped with a condensation system so that the gel can be quickly solidified after being extruded, keeping the shape of the printing stable. The specific structure of 3D printing has been recorded in the prior art, and will not be described here.

[0069] In order to ensure that the printed food can keep the shape stable, the 3D printer selected by the application also has a condensation system, which can quickly cool and solidify the material during the printing process, thereby effectively maintaining the shape of the food. For food products, in order to stand out in the market, not only the taste is loved by the public, but also the products with personalized or unique shape are often more likely to attract the attention of consumers, thereby obtaining a larger market share.

[0070] Deionized water was purchased from Suzhou Weilitian Environmental Protection Technology Co., Ltd.; wheat starch was selected according to the standard GB / T8883 and purchased from Henan Enmiao Food Co., Ltd.; astragalus polysaccharide was selected according to the standard of polysaccharide content of 90%, water-soluble food grade, and purchased from Xi'an Ruihe Biological Engineering Technology Co., Ltd.

[0071] The quality of the printed sample was evaluated based on the comprehensive printing accuracy P (%) and the quality index Q (%), and their calculation formulas are as follows:

[0072] The quality of the formed sample was evaluated based on the comprehensive printing accuracy P (%) and the quality index Q (%), and the optimal values of the printing speed, the filling rate and the nozzle diameter were determined;

[0073] , W i The grammage of the i-th formed sample (g), Wp is the average value of the grammage of all formed samples (g), and n is the number of formed samples participating in the evaluation;

[0074] , P i The printing accuracy of the i-th formed sample, wherein, P L is the printing accuracy of the length, P W is the printing accuracy of the width, and P H is the printing accuracy of the height, and the calculation formulas are as follows:

[0075] wherein, M LS is the actual value of the length dimension of the shaped sample L S is the standard value of the length dimension of the shaped sample

[0076] M is the actual value of the width dimension of the shaped sample W S is the actual value of the length dimension of the shaped sample W S is the standard value of the length dimension of the shaped sample

[0077] M is the actual value of the width dimension of the shaped sample H S is the actual value of the length dimension of the shaped sample H S is the standard value of the length dimension of the shaped sample

[0078] Preparation Example 1

[0079] Wheat starch and deionized water were weighed according to a mass ratio of 1:5, and added to a dry beaker, stirred uniformly to prepare a wheat starch solution.

[0080] Astragalus polysaccharide and wheat starch solution were prepared according to a mass ratio of 1:40, and the astragalus polysaccharide was slowly added to the prepared wheat starch solution, and stirring was maintained throughout the process, so that the astragalus polysaccharide could be fully mixed with the wheat starch solution to obtain a mixed solution.

[0081] After completion of the mixing, immediately use the fresh-keeping film to tightly seal the mouth of the beaker containing the mixed solution to prevent the evaporation of water in the beaker from affecting the concentration. Subsequently, the sealed beaker was placed stably in a constant temperature oil bath stirrer, and the oil bath temperature of the constant temperature oil bath stirrer was accurately controlled at 90°C, and the stirring time was set to 40 minutes, and after completion, the obtained gel material was cooled to 25°, and the obtained gel material was yellow as shown in Figure 2 .

[0082] The printing method in the following examples, test examples and comparative examples is as follows: the gel material from Preparation Example 1 was placed in the printing cartridge of the 3D printing equipment, and the gel material in the printing cartridge was extruded from the nozzle by the air pressure pushing the piston to move, and the astragalus polysaccharide composite gel was obtained.

[0083] Test Example 1

[0084] To study the influence of different printing speeds on the performance of the product.

[0085] The fixed filling rate was 80%, the nozzle diameter was 0.8mm, and the printing speed was set to 500mm / min, 600mm / min, 700mm / min, 800mm / min, 900mm / min and 1000mm / min, and the corresponding 3D printing forming quality of the astragalus polysaccharide composite gel was as shown in Figure 3 (a), Figure 3 (b), Figure 3 (c), 3(d) andFigure 3 (e) is shown.

[0086] The printing speed was set to 500 mm / min, 600 mm / min, 700 mm / min, 800 mm / min, 900 mm / min and 1000 mm / min, respectively, and the corresponding P, Q is shown in Table 1.

[0087] Table 1

[0088]

[0089] In combination Figure 3 It can be found that when the printing speed is less than 700 mm / min, the printing speed is too slow, which causes the gel to accumulate during the 3D printing forming process, and the filling layer appears to be curly, which seriously affects the 3D printing forming quality, and the nozzle is easily blocked; when the printing speed is greater than 900 mm / min, the printing speed is too fast, and the printing is discontinuous between the layers of the gel due to insufficient extrusion of the feed, which seriously affects the 3D printing forming quality, and it is found that when the number of printing layers increases, the forming layer is also prone to collapse; for example Figure 3 (c) and 3(d), when the printing speed is 700 mm / min, the printing speed of the astragalus polysaccharide composite gel is moderate, the gel material is complete, the surface is smooth, the forming quality is good, and there is no gel overflow phenomenon and forming layer collapse.

[0090] The optimal 3D printing speed is 700 mm / min.

[0091] Test Example 2

[0092] To study the influence of different filling rates on product performance.

[0093] The printing speed was fixed at 700 mm / min, the nozzle diameter was 0.8 mm, and the filling rate was set to 50%, 60%, 70%, 80%, 90% and 100%, respectively, and the 3D printing forming quality of the astragalus polysaccharide composite gel obtained is shown in Figure 4 (a), Figure 4 (b), Figure 4 (c), Figure 4 (d), Figure 4 (e) and 4(f).

[0094] The filling rate was set to 50%, 60%, 70%, 80%, 90% and 100%, respectively, and the corresponding P, Q is shown in Table 2.

[0095] Table 2

[0096]

[0097] Combining Figure 4 Further analysis, when the filling rate is greater than 80%, the internal support of the gel is insufficient, the printed sample is deformed during the stacking process, and the forming effect is poor; when the filling rate is less than 80%, the gel will appear slight accumulation during the printing process, resulting in swelling of the forming, affecting the 3D printing forming quality; when the filling rate is 80%, the printing precision is higher, the internal support of the gel is sufficient to maintain shape stability, and the accumulation caused by too much material can be avoided, and the printing efficiency and forming quality are considered.

[0098] Therefore, the optimal filling rate is 80%.

[0099] Test Example 3

[0100] To study the influence of different nozzle diameters on product performance.

[0101] The printing speed is fixed at 700 mm / min, the filling rate is 80%, and the nozzle diameter is set to 0.4 mm, 0.8 mm, 1.2 mm and 1.5 mm respectively. The 3D printing forming quality of the corresponding astragalus polysaccharide composite gel is shown in Figure 5 (a), Figure 5 (b), Figure 5 (c) and Figure 5 (d).

[0102] When the nozzle diameter is set to 0.4 mm, 0.8 mm, 1.2 mm and 1.5 mm respectively, the corresponding P and Q are shown in Table 3.

[0103] Table 3

[0104]

[0105] Combining Figure 5 Further analysis, the smaller the nozzle diameter, the higher the 3D printing forming quality. When the nozzle diameter is 0.4 mm, the printing requires a larger extrusion pressure, the printing time and platform condensation time are too long, and the machine consumption is increased; when the nozzle diameter is 1.2 mm and 1.5 mm, the interlayer connection of the printed sample has gaps and disconnection phenomenon, resulting in insufficient internal support of the sample, and the forming quality is poor; when the nozzle diameter is 0.8 mm, the interlayer connection of the printed sample is tight without gap, and the nozzle is not easy to block, and the forming quality is good.

[0106] The optimal nozzle diameter is 0.8 mm.

[0107] Example 1

[0108] The printing speed of the 3D printing process parameters is set to 750 mm / min, the filling rate is 80%, and the nozzle diameter is 0.8 mm. The obtained product is shown in Figure 6 .

[0109] from Figure 6 It can be observed that the Astragalus polysaccharide composite gel with the optimal 3D printing process parameters has excellent molding quality, with no gel overflow or layer collapse. The gel extrusion is smooth during the printing process, with no nozzle clogging. The overall printing accuracy P of the optimized printed sample is 99.56%, and the quality index Q is 99.30%, which is 3% higher than that of control sample 1. The overall molding effect of the printed sample is good, and the printing accuracy is high.

[0110] Example 2

[0111] To further obtain more personalized products, this example provides a method for preparing a multi-morphological Astragalus polysaccharide composite gel. The only difference between this example and Example 1 is that, based on Example 1, an auxiliary molding structure is added, such as... Figure 8 As shown, the auxiliary molding structure includes a cooling pipe 2 and an atomizing device 3 connected thereto. At least one cooling pipe 2 is provided between the nozzle 1 of the 3D printing equipment and its deposition platform. In this example, two cooling pipes 2 are provided, with the outlets of the two cooling pipes 2 facing each other. The gel material extruded from the nozzle 1 can freely pass through the gap between the two cooling pipes 2 before falling onto the deposition platform of the 3D printing equipment.

[0112] The atomizing device 3 is filled with a molding aid liquid, which includes edible oil. After being atomized by the atomizing device 3, the edible oil flows through the cooling pipe 2 and is sprayed out from its outlet end, adhering to the gel material coming out of the nozzle 1. This allows for good separability between the gel materials formed at different stages. For example, when printing reaches a certain point and it is necessary to make the two parts of the 3D printed product separable, edible oil can be sprayed for 5-10 seconds, so that the gel material is evenly coated with edible oil during this period. Then, the atomizing device 3 is turned off and 3D printing continues for a period of time. After obtaining the product of the desired shape, printing is stopped, and then the product parts that need to be separated can be disassembled.

[0113] The 3D printing method provided in this example can obtain personalized products according to customer needs, and it does not require shutting down the machine for products with complex shapes. While achieving continuous printing, it can effectively ensure the separability of parts that need to be separated. For example, when it is necessary to form an astragalus polysaccharide composite gel with a "pagoda structure" and separable layers, edible oil can be sprayed in a fixed amount at regular intervals when printing the transition structure between the Nth and N+1th layers of the pagoda. When consuming the astragalus polysaccharide composite gel, the Nth and N+1th layers of the pagoda can be easily and quickly separated. This ensures both the overall aesthetics of the complex astragalus polysaccharide composite gel and its rapid and easy separability, making it convenient for multiple people to eat / share.

[0114] Comparative Example 1

[0115] The comparative example was printed at a speed of 800 mm / min, with a fill rate of 100% and a nozzle diameter of 1.2 mm. The resulting product is as follows: Figure 7 (d) Figure 7 (f) and Figure 7 As shown in (c).

[0116] from Figure 7 It can be observed that: the printing speed of the sample is moderate, the surface of the printed sample is smooth, and the shaping effect is good; however, the infill rate is too high, which causes slight accumulation of the sample during the printing process; and the nozzle diameter is too large, resulting in a wide interlayer gap in the printed sample, which prevents the sample from obtaining enough gel for filling and bonding during the printing process. The overall printing accuracy P of the printed sample is 96.28%, and the quality index Q is 95.97%.

[0117] The preferred embodiments of the present invention have been described in detail above with reference to the accompanying drawings; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various specific technical features in any suitable manner. To avoid unnecessary repetition, the present invention will not describe the various possible combinations separately. However, these simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for determining 3D printing parameters of non-starch polysaccharides in starch-based foods, characterized in that, The method includes: preparing a gel material for 3D printing, wherein the raw materials for preparing the gel material include non-starch polysaccharides and starch; feeding the gel material into a 3D printer for printing; studying the effects of different printing speeds, infill rates, and nozzle diameters on the quality of the molded sample through single-factor experiments; evaluating the quality of the molded sample based on the comprehensive printing accuracy P (%) and quality index Q (%); and determining the optimal values ​​for printing speed, infill rate, and nozzle diameter. W i Let Wp be the weight of the i-th molded sample, Wp be the average weight of all molded samples, and n be the number of molded samples participating in the evaluation. P i Let be the printing accuracy of the i-th molded sample. , where P L For the printing accuracy of length, P W For the printing accuracy of the width, P H For high printing accuracy, the calculation formula is as follows: , of which M L S represents the actual length of the molded sample. L This refers to the standard value for the length dimension of the molded sample; , of which M W S represents the actual width dimension of the molded sample. W This refers to the standard value for the width dimension of the molded sample; , of which M H S represents the actual height dimension of the molded sample. H This is the standard value for the height of the molded sample.

2. The method according to claim 1, wherein, The preparation method of the gel material includes: mixing the starch and water to prepare a starch solution, then adding the non-starch polysaccharide to the starch solution and heating it to obtain the gel material.

3. A method for preparing an Astragalus polysaccharide composite gel, characterized in that, The preparation method includes: The raw materials, including astragalus polysaccharide, wheat starch and water, are mixed and gelatinized to obtain a gel material. The gel material was fed into a 3D printer for printing to obtain Astragalus polysaccharide composite gel. The optimal parameters for 3D printing are determined using the method described in claim 1, with a printing speed of 700-800 mm / min, an infill rate of 75-85%, and a nozzle diameter of 0.6-0.8 mm.

4. The preparation method according to claim 3, wherein, The printing speed is 700 mm / min, the fill rate is 80%, and the nozzle diameter is 0.8 mm. And / or, the mass ratio of wheat starch to water is 1:4-6.

5. The preparation method according to claim 3 or 4, wherein, The mixing process includes: mixing wheat starch and water to obtain a wheat starch solution, and then adding the astragalus polysaccharide to the wheat starch solution and mixing.

6. The preparation method according to claim 5, wherein, The mass ratio of the astragalus polysaccharide to the wheat starch solution is 1:35-45.

7. The preparation method according to claim 3, 4 or 6, wherein, The gelatinization process includes stirring the mixed raw materials at 85-95℃ for 35-45 minutes.

8. The preparation method according to claim 7, wherein, During printing, the temperature of the gel material is 20-30℃.

9. An Astragalus polysaccharide composite gel prepared by the preparation method according to any one of claims 3-8.

10. The Astragalus polysaccharide composite gel according to claim 9, wherein the Astragalus polysaccharide composite gel has a length and width of 21 mm and a height of 10 mm.

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