Personalized functional nutritional tea point rich in tea polyphenol and resveratrol and 3D printing manufacturing method

Abstract

The invention provides a personalized functional nutritional tea point rich in tea polyphenol and resveratrol and a 3D printing manufacturing method. The personalized functional nutritional tea point comprises a shell and an inner core, wherein the shell and the inner core are respectively a shell gel material and an inner core gel material; the inner core gel material comprises a water-oil double-gel material rich in tea polyphenol and resveratrol; wherein the water-oil double-gel material is prepared by the following steps: adding chitosan, betaine and vanillin into a mixed solution of corn starch, chickpea protein and water, heating and incubating to obtain hydrogel; and dissolving the tea polyphenol in the hydrogel to obtain the tea polyphenol hydrogel. The oleogel is obtained by melting and mixing beeswax and linseed oil, and then dissolving resveratrol in the oleogel; the personalized functional nutritional tea point is high in content of active ingredients of tea polyphenol and resveratrol and has heat stability, illumination stability and storage stability; the 3D coaxial printing technology is utilized, the functional components are further stabilized, tea points of various patterns and shapes can be obtained, and the method has personalized food preparation and application value.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to a personalized functional nutritional tea snack rich in tea polyphenols and resveratrol and a 3D printing production method therefor. Background Art

[0002] Tea snacks are a traditional food in China, including categories such as pastries, candies, preserved fruits, dried fruits, and bean products. They are mainly snacks or refreshments when drinking tea and are more popular in southern China. However, the traditional production methods of tea snacks usually cannot meet the needs of patients with hyperuricemia. Therefore, it is necessary to develop tea snack foods that are more suitable for people with hyperuricemia. With the gradual increase in the number of patients with chronic hyperuricemia, the personalized nutritional needs of this special population have become an important direction in modern food research and development.

[0003] The commonly used cereal raw materials for tea snacks are rice, glutinous rice, wheat, and other cereals as well as beans. Different cereals can endow tea snacks with different flavors and nutritional characteristics. Among them, brown rice, Koshihikari rice, and Koshihikari brown rice in rice raw materials are ideal choices for tea snack raw material selection in recent years because they are rich in dietary fiber and complex carbohydrates, and compared with polished rice, they have lower sugar content and higher nutritional value. In addition, as natural antioxidant components, tea polyphenols and resveratrol have powerful antioxidant and anti-inflammatory effects respectively, and can effectively reduce uric acid levels and improve the health of patients. In the dietary intervention of chronic hyperuricemia, these natural components help to improve metabolic function and reduce inflammatory responses. However, when preparing tea snacks, due to the different hydrophilicities of tea polyphenols and resveratrol, the stability of these two substances is very poor.

[0004] Patent CN118402613A discloses a nutrient embedding obtained by heat-induced gelation of egg white, which solves the stability problem of hydrophobic nutrients including resveratrol. However, this technology cannot solve the problem that it is difficult to balance the stabilities of the hydrophilic substance tea polyphenols and the hydrophobic substance resveratrol. Summary of the Invention

[0005] The object of the present invention is to provide a personalized functional nutritional tea snack rich in tea polyphenols and resveratrol, which can improve the stability of the active substances tea polyphenols and resveratrol therein at the same time; another object of the present invention is to provide a 3D printing production method for the personalized functional nutritional tea snack.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0007] A personalized functional nutritional tea snack rich in tea polyphenols and resveratrol, comprising a shell and a core wrapped by the shell; the shell is composed of a shell gel material, and the core is composed of a core gel material;

[0008] The outer shell gel material is formed by heating grains and water;

[0009] The inner core gel material includes a water-oil double gel material rich in tea polyphenols and resveratrol;

[0010] The water-oil double gel material rich in tea polyphenols and resveratrol includes a hydrogel loaded with tea polyphenols and an oleogel loaded with resveratrol with a mass ratio of (1 - 3):(1 - 3);

[0011] The preparation method of the hydrogel loaded with tea polyphenols is as follows: in a mixed solution of corn starch, chickpea protein and water, chitosan, betaine and vanillin are added, and heated and incubated to obtain a hydrogel; then tea polyphenols are dissolved in the hydrogel to obtain a hydrogel loaded with tea polyphenols; wherein, the mass ratio of corn starch, chickpea protein, water, chitosan, betaine, vanillin and tea polyphenols is (80 - 120):(20 - 50):1000:(1 - 12):(1 - 12):(1 - 12):(5 - 7);

[0012] The preparation method of the oleogel loaded with resveratrol is as follows: beeswax and linseed oil are melted and mixed to obtain an oleogel, and then resveratrol is dissolved in the oleogel to obtain an oleogel loaded with resveratrol; wherein, the mass ratio of beeswax, linseed oil and resveratrol is (20 - 50):1000:(5 - 7).

[0013] Furthermore, the inner core gel material further includes a fruit and vegetable powder water mixture, and the mass ratio of the fruit and vegetable powder water mixture to the water-oil double gel material is 1:(1 - 2); the fruit and vegetable powder water mixture is obtained by mixing fruit and vegetable powder and water according to a mass ratio of 1:(2 - 3) and heating at 80 - 100 °C; preferably, the fruit and vegetable powder is carrot powder or broccoli dry powder.

[0014] Furthermore, the hydrogel loaded with tea polyphenols is prepared by the following method: corn starch and chickpea protein are mixed with distilled water and stirred at 20 - 30 °C for 5 - 20 min; then chitosan, betaine and vanillin are added, incubated to 85 - 95 °C and stirred for 20 - 40 min to form a gel; finally, tea polyphenols are added and dissolved, and after it is completely dissolved, it is refrigerated to obtain a stable hydrogel.

[0015] Furthermore, the oleogel loaded with resveratrol is prepared by the following method: beeswax and linseed oil are mixed, melted at 80 - 90 °C, stirred evenly and then cooled to room temperature; then resveratrol is added and dissolved, and refrigerated to obtain a stable oleogel.

[0016] Further, the outer shell gel material is prepared by the following method: Mix the cereal powder heated at 90 - 100°C with water at a mass ratio of 1:(3 - 5), and then stir at 80 - 90°C for 15 - 45 min to form a gel.

[0017] Further, the cereal powder is obtained by sieving through a 40 - 80 mesh sieve.

[0018] Further, the cereal includes brown rice, Koshihikari rice or Koshihikari brown rice.

[0019] The present invention provides a 3D printing method for the above - mentioned personalized functional tea snacks rich in tea polyphenols and resveratrol, which is made by 3D co - axial printing of the above - mentioned outer shell gel material and inner core gel material. The 3D co - axial printing uses the outer shell gel material and the inner core gel material as inks respectively and fills them into two printing barrels of a 3D co - axial printer for co - axial printing.

[0020] Further, the filling rate of the 3D co - axial printing is 40% - 60%, preferably 50%.

[0021] Further, the top and bottom of the 3D co - axial printing are 1 - 4 layers; the middle part is 1 - 6 layers; preferably, the top and bottom of the 3D co - axial printing are 3 layers, and the 3 layers at the top and bottom are 100% filled; the middle part is 4 layers.

[0022] Compared with the prior art, the present invention has the following technical effects:

[0023] In the present invention, tea polyphenols are loaded by a specific composition of hydrogel and resveratrol is loaded by oleogel, and a water - oil double gel material is prepared by mixing a hydrogel and an oleogel in a specific proportion and combining with a fruit and vegetable gel as the inner core gel material; and an outer shell gel material is formed by heating and liquefying cereals, composing a tea snack with a core - shell structure. The water - oil double gel material in the tea snack can effectively encapsulate and protect the active ingredients of tea polyphenols and resveratrol, so that the two active ingredients have a high content and have thermal, light and storage stability, ensuring stable production; the present invention further uses 3D co - axial printing technology to co - axially print with a fruit and vegetable gel loaded with a water - oil double gel as the inner core material and a cereal gel as the outer shell material, further stabilizing the functional components and obtaining tea snacks with various patterns and shapes, having wide application value in the preparation of personalized foods. Detailed Embodiments

[0024] In order to make the objectives, technical solutions and advantages of the present invention clearer, the following examples are used to further elaborate on the present invention in detail. It should be understood that the specific examples described herein are only used to explain the present invention and are not used to limit the present invention.

[0025] Example 1

[0026] This embodiment provides a personalized functional tea snack rich in tea polyphenols and resveratrol stably. The specific method is as follows:

[0027] S1. Heat the Koshihikari rice flour passed through a 60-mesh sieve at 100 °C, mix it with water (1:4.25 w / w) at 90 °C, and stir for 30 min to obtain the outer shell gel material.

[0028] S2. Mix carrot powder with water (1:2.5 w / w), heat and stir at 80 °C for 30 min; then add it to the water-oil double gel material rich in tea polyphenols and resveratrol in a ratio of 1:1 to obtain the inner core gel material.

[0029] S3. Load the outer shell gel material and the inner core gel material into two printing barrels of a 3D coaxial printer as inks respectively for coaxial printing. Equip two 60 mL extruders and a coaxial nozzle; the printing model is a cube of 100×100×100 mm, and the filling rate is 50%. The top and bottom 3 layers of the sample are 100% filled, and the middle 4 layers are 50% filled. The printing parameters of the nozzle diameter, printing speed and printing temperature are 0.09 mm and 0.2 mm, 25 mm / s and 25 °C respectively, and a tea snack rich in tea polyphenols and resveratrol stably is printed.

[0030] Among them, the preparation method of the water-oil double gel material rich in tea polyphenols and resveratrol in step S2 is as follows:

[0031] (1) Prepare the hydrogel loaded with tea polyphenols: Mix corn starch (10%, w / w) and chickpea protein (3%) with 100 mL of water at 25 °C for 10 min, add chitosan and betaine (1%, w / w, ratio of 1:1) and vanillin (0.2%, w / w), and incubate the obtained mixture at 90 °C for 30 min. Dissolve tea polyphenols (0.5%, w / w) in the hydrogel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable hydrogel.

[0032] (2) Prepare the oleogel loaded with resveratrol: Melt and mix beeswax (10%, w / w) with linseed oil at 90 °C to obtain an oleogel, and dissolve resveratrol (0.5%, w / w) in the oleogel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable oleogel.

[0033] (3) Prepare the water-oil double gel material: Incorporate the oleogel into the hydrogel at a ratio of 25% (w / w) and mix to obtain the water-oil double gel material rich in tea polyphenols and resveratrol.

[0034] Example 2

[0035] This embodiment provides a stable personalized functional nutritional tea snack rich in tea polyphenols and resveratrol. The specific method is as follows:

[0036] S1. Heat the Koshihikari rice flour passed through a 60-mesh sieve at 100 °C, mix it with water (1:4.25 w / w) at 90 °C, and stir for 30 min to obtain the outer shell gel material.

[0037] S2. Mix carrot powder with water (1:2.5 w / w), heat and stir at 80 °C for 30 min; then add it to the water-oil double gel material rich in tea polyphenols and resveratrol in a ratio of 1:1 to obtain the inner core gel material.

[0038] S3. Load the outer shell gel material and the inner core gel material into two printing barrels of a 3D coaxial printer as inks for coaxial printing. Equip two 60 mL extruders and a coaxial nozzle; the printing model is a 100×100×100 mm cube with a filling rate of 50%. The top and bottom 3 layers of the sample are 100% filled, and the 4th layer is 50% filled. The printing parameters of the nozzle diameter, printing speed, and printing temperature are 0.09 mm and 0.2 mm, 25 mm / s and 25 °C respectively, and a tea snack rich in tea polyphenols and resveratrol is printed.

[0039] Among them, the preparation method of the water-oil double gel material rich in tea polyphenols and resveratrol in step S2 is as follows:

[0040] (1) Prepare the water gel loaded with tea polyphenols: Mix corn starch (10%, w / w) and chickpea protein (3%) with 100 mL of water at 25 °C for 10 min, add chitosan and betaine (1%, w / w, ratio of 1:1) and vanillin (0.2%, w / w), and incubate the resulting mixture at 90 °C for 30 min. Dissolve tea polyphenols (0.5%, w / w) in the water gel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable water gel.

[0041] (2) Prepare the oil gel loaded with resveratrol: Melt and mix beeswax (10%, w / w) with linseed oil at 85 °C to obtain an oil gel, and dissolve resveratrol (0.5%, w / w) in the oil gel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable oil gel.

[0042] (3) Prepare the water-oil double gel material: Incorporate the oil gel into the water gel at a ratio of 50% (w / w) to obtain the water-oil double gel material rich in tea polyphenols and resveratrol.

[0043] Example 3

[0044] This embodiment provides a stable personalized functional nutritional tea snack rich in tea polyphenols and resveratrol. The specific method is as follows:

[0045] S1. Heat the polished Koshihikari rice flour that has passed through a 60-mesh sieve at 100 °C, mix it with water (1:4.25 w / w) at 85 °C, and stir for 30 min to obtain the outer shell gel material.

[0046] S2. Mix the carrot powder with water (1:2.5 w / w), heat and stir at 80 °C for 30 min; then add it to the water-oil double gel material rich in tea polyphenols and resveratrol in a 1:1 ratio to obtain the inner core gel material.

[0047] S3. Load the outer shell gel material and the inner core gel material into two printing barrels of a 3D coaxial printer as inks respectively for coaxial printing. Equip with two 60 mL extruders and a coaxial nozzle; the printing model is a 100×100×100 mm cube with a filling rate of 50%. The top and bottom 3 layers of the sample are 100% filled, and the middle 4 layers are 50% filled. The printing parameters of the nozzle diameter, printing speed and printing temperature are 0.09 mm and 0.2 mm, 25 mm / s and 25 °C respectively, and a stable tea snack rich in tea polyphenols and resveratrol is printed.

[0048] Among them, the preparation method of the water-oil double gel material rich in tea polyphenols and resveratrol in step S2 is as follows:

[0049] (1) Prepare the water gel loaded with tea polyphenols: Mix corn starch (10%, w / w) and chickpea protein (3%) with 100 mL of water at 25 °C for 10 min, add chitosan and betaine (1%, w / w, ratio 1:1) and vanillin (0.2%, w / w), and incubate the resulting mixture at 90 °C for 30 min. Dissolve tea polyphenols (0.5%, w / w) in the water gel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable water gel.

[0050] (2) Prepare the oil gel loaded with resveratrol: Melt and mix beeswax and linseed oil at 90 °C to obtain the oil gel. Dissolve resveratrol (0.5%, w / w) in the oil gel. Store the mixture in a 4 °C refrigerator for 4 h to obtain a stable oil gel.

[0051] (3) Prepare the water-oil double gel material: Incorporate the oil gel into the water gel at a ratio of 75% (w / w) and mix to obtain the water-oil double gel material rich in tea polyphenols and resveratrol.

[0052] Comparative Example 1

[0053] This comparative example provides a kind of tea snack, and the specific preparation method is the same as that of Example 1, with the only difference being that in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer for coaxial printing; tea snacks of the same shape are printed.

[0054] Comparative Example 2

[0055] This comparative example provides a kind of tea snack, and the specific preparation method is the same as that of Example 2, with the only difference being that in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer for coaxial printing; tea snacks of the same shape are printed.

[0056] Comparative Example 3

[0057] This comparative example provides a kind of tea snack, and the specific preparation method is the same as that of Example 3, with the only difference being that in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer for coaxial printing; tea snacks of the same shape are printed.

[0058] Comparative Example 4

[0059] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that in step (1), it does not contain chickpea protein, and the remaining steps remain unchanged.

[0060] Comparative Example 5

[0061] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 3, with the only difference being that in step (1), it does not contain chickpea protein, and the remaining steps remain unchanged.

[0062] Comparative Example 6

[0063] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 3, with the only difference being that in step (1), the chickpea protein is replaced with an equal amount of soybean protein, and the remaining steps remain unchanged.

[0064] Comparative Example 7

[0065] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 3, with the only difference being that in step (1), the chickpea protein is replaced with an equal amount of mung bean protein, and the remaining steps remain unchanged.

[0066] Comparative Example 8

[0067] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 2, with the only difference being that the beeswax and linseed oil in step (2) are replaced with Chinese insect wax and soybean oil, and the remaining steps remain unchanged.

[0068] Comparative Example 9

[0069] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that steps (2) and (3) are absent, and when preparing the inner core gel material in step S2, the hydrogel is used to replace the water-oil double gel material.

[0070] Comparative Example 10

[0071] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that steps (2) and (3) are absent, and when preparing the inner core gel material in step S2, the hydrogel is used to replace the water-oil double gel material. And in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer to print tea snacks of the same shape.

[0072] Comparative Example 11

[0073] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that steps (2) and (3) are absent, and when preparing the inner core gel material in step S2, the hydrogel is used to replace the water-oil double gel material. And in step (1), chickpea protein is not contained, and in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer to print tea snacks of the same shape.

[0074] Comparative Example 12

[0075] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that steps (1) and (3) are absent, and when preparing the inner core gel material in step S2, the oil gel is used to replace the water-oil double gel material.

[0076] Comparative Example 13

[0077] This comparative example provides a kind of tea snack, and the specific method is as follows: The preparation method is the same as that of Example 1, with the only difference being that steps (1) and (3) are absent, and when preparing the inner core gel material in step S2, the oil gel is used to replace the water-oil double gel material. And in step S3, the outer shell gel material and the inner core gel material are first physically mixed evenly, and then the mixture is respectively filled into two printing barrels of a coaxial printer to print tea snacks of the same shape.

[0078] Test Example 1

[0079] 1. Experimental methods

[0080] (1) Thermal stability test

[0081] Samples of Examples 1 - 3 and Comparative Examples 1 - 13 were subjected to thermal stability tests, that is, the tea polyphenols and resveratrol in the samples were tested by treating them at 85°C for 30 min, and then the dispersion was placed in an ice bath to cool it. The contents of tea polyphenols and resveratrol remaining in the samples after heat treatment were measured respectively.

[0082] (2) Light stability test

[0083] Samples of Examples 1 - 3 and Comparative Examples 1 - 13 were subjected to thermal stability tests, that is, the samples were tested by irradiating them at an intensity of 0.5 W / m 2 and a wavelength of 313 nm for 5 h. The contents of tea polyphenols and resveratrol remaining in the samples after light treatment were measured respectively.

[0084] (3) Storage stability

[0085] Samples of Examples 1 - 3 and Comparative Examples 1 - 13 tea snacks were subjected to thermal stability tests, that is, the samples were tested by storing them at 4°C for 15 d. Samples were taken every 3 d, and the contents of tea polyphenols and resveratrol remaining in the samples at different storage times were measured respectively.

[0086] 2. Experimental results

[0087] The experimental results are shown in Table 1. It can be seen from Table 1 that tea polyphenols and resveratrol in the tea snacks of Examples 1 - 3 both have high thermal, light, and storage stabilities, and the contents of tea polyphenols and resveratrol are both above 66%, among which the contents of tea polyphenols and resveratrol in the tea snack of Example 1 are above 70%; it can be seen from Comparative Examples 9 - 13 that a single hydrogel or oleogel can achieve relatively high stability, indicating that when the two gels are mixed, it will cause certain interference to their respective stabilities, and it is not suitable for the requirements of the target product of this application for high stabilities of both activities.

[0088] It can be concluded from Examples 1 - 3 and Comparative Examples 4 - 7 that when specific materials are lacking, such as without chickpea protein or using other proteins, such as soy protein and mung bean protein, it will significantly affect the stability of the tea snack. Among them, the stability of tea polyphenols is reduced by 10.2% - 19.4%, and the stability of resveratrol is reduced by 3.0 - 7.5%.

[0089] It can be concluded from Examples 1 - 3 and Comparative Examples 1 - 3 that directly mixing the water - oil double gel and the shell gel material will lead to a decrease in the stability of the active substances. Among them, the stability of tea polyphenols is reduced by 9.8% - 17.8%, and the stability of resveratrol is reduced by 9.7% - 15.3%.

[0090] Table 1 Stability Tests of Examples 1 to 3 and Comparative Examples 1 to 13

[0091]

[0092] The above embodiments are preferred embodiments of the present invention. However, the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A personalized functional nutritional refreshment rich in tea polyphenols and resveratrol, characterized in that: It comprises an outer shell and an inner core wrapped by the outer shell; the outer shell is made of an outer shell gel material, and the inner core is made of an inner core gel material; The shell gel material is formed by heating grains and water; The inner core gel material comprises a water-oil dual gel material rich in tea polyphenols and resveratrol; The tea polyphenols-and-resveratrol-rich water-oil dual gel material comprises a tea polyphenols-loaded hydrogel and a resveratrol-loaded oil gel in a mass ratio of (1-3):(1-3); The preparation method of the hydrogel loaded with tea polyphenols comprises the following steps: adding chitosan, betaine and vanillin to a mixture of corn starch, chickpea protein and water, and heating and incubating the mixture to obtain a hydrogel; then dissolving the tea polyphenols in the hydrogel to obtain a hydrogel loaded with tea polyphenols; wherein the mass ratio of corn starch, chickpea protein, water, chitosan, betaine, vanillin and tea polyphenols is (80-120):(20-50):1000:(1-12):(1-12):(1-12):(5-7); The preparation method of the resveratrol-loaded oil gel is as follows: beeswax and linseed oil are melted and mixed to obtain an oil gel, and then resveratrol is dissolved in the oil gel to obtain the resveratrol-loaded oil gel; wherein the mass ratio of beeswax, linseed oil and resveratrol is (20-50):1000:(5-7).

2. The personalized functional nutritional refreshment according to claim 1, characterized in that: The inner core gel material also includes a fruit and vegetable powder-water mixture, wherein the mass ratio of the fruit and vegetable powder-water mixture to the water-oil dual gel material is 1:(1-2); the fruit and vegetable powder-water mixture is obtained by mixing fruit and vegetable powder and water in a mass ratio of 1:(2-3) and heating at 80-100° C.; preferably, the fruit and vegetable powder is carrot powder or broccoli dry powder.

3. The personalized functional nutritional refreshment according to claim 1, characterized in that: The tea polyphenol-loaded hydrogel is prepared by the following method: corn starch, chickpea protein and distilled water are mixed, and stirred at 20-30° C. for 5-20 minutes; chitosan, betaine and vanillin are then added, incubated at 85-95° C. and stirred for 20-40 minutes to form a gel; and tea polyphenol is finally added to dissolve, and after the tea polyphenol is completely dissolved, the stable hydrogel is obtained by refrigeration.

4. The personalized functional nutritional refreshment according to claim 1, characterized in that: The resveratrol-loaded oil gel is prepared by the following method: beeswax and linseed oil are mixed, melted at 80-90° C., stirred evenly and then cooled to room temperature; resveratrol is added to dissolve, and refrigerated to obtain a stable oil gel.

5. The personalized functional nutritional refreshment according to claim 1, characterized in that: The shell gel material is prepared by the following method: mixing the cereal powder heated at 90-100° C. with water in a mass ratio of 1:(3-5), and stirring at 80-90° C. for 15-45 minutes to form a gel.

6. The personalized functional nutritional refreshment according to claim 5, characterized in that: The cereal powder is obtained by passing through a 40-80 mesh sieve.

7. The personalized functional nutritional refreshment according to claim 1, characterized in that: The cereals include brown rice, Koshihikari rice or Koshihikari brown rice.

8. The 3D printing method for producing the personalized functional nutritional refreshments rich in tea polyphenols and resveratrol according to any one of claims 1 to 7, characterized in that: The outer shell gel material and the inner core gel material described in any one of claims 1 to 7 are made by 3D coaxial printing, and the 3D coaxial printing uses the outer shell gel material and the inner core gel material as ink and is respectively loaded into two printing barrels of the 3D coaxial printer for coaxial printing.

9. The method according to claim 8, characterized in that The filling rate of the 3D coaxial printing is 40% to 60%, and preferably, the filling rate of the 3D coaxial printing is 50%.

10. The method according to claim 9, characterized in that The 3D coaxial printing has 1 to 4 layers at the top and bottom, and 1 to 6 layers in the middle. Preferably, the 3D coaxial printing has 3 layers at the top and bottom, and the top and bottom 3 layers are 100% filled; and the middle has 4 layers.

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