Preparation method of emulsion gel for high-precision 3D printing
The preparation of protein-polysaccharide composite emulsion gel through two-step ultrasonic assisted method solves the problem of low printing accuracy in the existing 3D printing technology of food materials, and achieves high-precision 3D printing. The printed materials have excellent printability performance.
Patent Information
- Application Number
- CN202510184161.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-19
- Publication Date
- 2025-06-27
AI Technical Summary
There is a problem of low printing accuracy in the existing 3D printing technology of food materials, which cannot satisfy people's persistence in the fineness of diet.
A two-step ultrasonic-assisted method was used to prepare a protein-polysaccharide complex emulsion gel. By phacoemulsifying the vegetable oil and protein solution, dissolving the protein and polysaccharide separately, magnetic stirring was performed, and finally mixing it and sonicating it, an emulsion gel with high viscoelasticity and suitable fluidity was prepared.
High-precision 3D printing of emulsion gel is realized. The printing materials can continuously print product lines, the layers are stacked closely, the fine pattern printing accuracy reaches 3mm, and it has excellent printability performance.
Smart Images
Figure CN120209349A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of 3D preparation, and particularly relates to a preparation method for a high-precision 3D printing emulsion gel. Background Art
[0002] 3D printing technology is a technology based on computer digital technology, which forms a three-dimensional entity through steps such as three-dimensional modeling, model slicing, information processing, and layer-by-layer printing. 3D printing technology can quickly and accurately transform the product design concept of designers into physical components, and has many advantages when applied in the food field, such as customizing the food structure design, personalized and digital nutrition customization, simplifying the supply chain, and broadening the sources of food raw materials.
[0003] With the rapid development of the intelligent direction of food 3D printing, people have strong emotional appeals and aesthetic tastes for food printing prototypes on the premise of meeting the nutritional needs of consumers. At present, it is difficult to print foods with fine patterns using the material properties (thermodynamic properties, rheological properties, curing and crosslinking mechanisms, etc.) of most food materials, which cannot meet people's insistence on the fineness of diet. Printing fine food products is a new difficulty and challenge for 3D printing. Therefore, developing a material that can be finely printed is the key to solving the above problems. Summary of the Invention
[0004] In view of the technical problem of low printing accuracy existing in the existing 3D printing technology of food materials, the present invention provides a preparation method and its application that are simple to operate and can improve the 3D printing accuracy of emulsion gels.
[0005] To achieve the above object, the technical solution adopted by the present invention is as follows:
[0006] Preparation of protein emulsion: Add vegetable oil to a protein solution, and obtain a protein emulsion through ultrasonic emulsification treatment.
[0007] Preparation of protein and polysaccharide matrix solutions: Dissolve protein and polysaccharide in water respectively, and obtain a protein matrix solution and a polysaccharide matrix solution after magnetic stirring treatment.
[0008] Preparation of emulsion gel: Mix the protein emulsion with the protein matrix solution and the polysaccharide matrix solution, and obtain a protein-polysaccharide composite emulsion gel through ultrasonic treatment.
[0009] 3D printing of emulsion gel: Place the obtained protein-polysaccharide composite emulsion gel for a certain time and then use it for 3D printing.
[0010] Preferably, the vegetable oil is any one of sunflower oil, peanut oil, soybean oil, and olive oil.
[0011] Preferably, the protein is any one of soy protein, ovalbumin, whey protein, and myofibrillar protein.
[0012] Preferably, the polysaccharide is any one of gellan gum, xanthan gum, starch, and carrageenan.
[0013] Preferably, in the protein emulsion, the protein concentration is 40 - 120 mg / mL, preferably 80 - 100 mg / mL. The concentration of vegetable oil is 10% - 50% (v / v), preferably 20% - 35%.
[0014] Preferably, the ultrasonic frequency of the protein emulsion is any one of 20 kHz, 40 kHz, and 70 kHz.
[0015] Preferably, the protein concentration in the protein matrix solution is 40 - 120 mg / mL, preferably 80 - 100 mg / mL.
[0016] Preferably, the polysaccharide concentration in the polysaccharide matrix solution is 0.5% - 5% g / mL, preferably 1% - 3 g / mL.
[0017] Preferably, the volume ratio of the protein emulsion, the protein matrix solution, and the polysaccharide matrix solution is any one of 5:2:5, 5:3:5, 5:4:5, and 5:5:5.
[0018] Preferably, the ultrasonic treatment parameters of the composite emulsion gel are amplitude and time. The amplitude is 50% - 100%, preferably 70% - 90%, and the time is 1 - 10 min, preferably 3 - 6 min.
[0019] Preferably, the ultrasonic treatment parameter of the composite emulsion gel is that the frequency is one of 20 kHz, 40 kHz, and 70 kHz.
[0020] Preferably, the standing time of the composite emulsion gel before 3D printing is 1 - 10 min, preferably 2 - 5 min.
[0021] The present invention also provides a preparation method of an emulsion gel for high-precision 3D printing using the above preferred technical solution, and the emulsion gel prepared from protein - polysaccharide is used for printing typical grid structures in high-precision food.
[0022] Compared with the prior art, the advantages and positive effects of the present invention are as follows: 1. The present invention provides a preparation method for a high-precision 3D printing emulsion gel. This method uses a two-step ultrasonic-assisted method to obtain an emulsion gel with high viscoelasticity, appropriate fluidity, moderate mechanical strength, uniform and stable oil droplet dispersion, and a stable and firm network structure. The preparation method is simple and convenient; 2. The present invention provides a preparation method for a high-precision 3D printing emulsion gel. As a 3D printing material, this emulsion gel can print products with continuous lines, tight stacking of layers, good support, fine patterns, and a printing accuracy of up to 3 mm, having excellent printability. Description of the Drawings
[0023] Figure 1 It is a graph showing the relationship between the 3D printing accuracy of the emulsion gel provided by the embodiment of the present invention and the ultrasonic treatment time;
[0024] Figure 2 It is a graph showing the relationship between the hardness of the emulsion gel provided by the embodiment of the present invention and the ultrasonic treatment time;
[0025] Figure 3 It is a graph showing the relationship between the viscosity of the emulsion gel provided by the embodiment of the present invention and the ultrasonic treatment time;
[0026] Figure 4 It is a Fourier transform infrared spectroscopy graph of the emulsion gel provided by the embodiment of the present invention;
[0027] Figure 5 It is a graph showing the relationship between the particle size of the emulsion gel provided by the embodiment of the present invention and the ultrasonic treatment time;
[0028] Figure 6 It is a micrograph of the emulsion gel provided by the embodiment of the present invention;
[0029] Figure 7 It is a confocal laser scanning microscopy graph of the emulsion gel provided by the embodiment of the present invention. Detailed Embodiments
[0030] The technical solutions in the embodiments of the present invention will be described in detail and accurately below. Obviously, the embodiments described below are only partial embodiments of the present invention, rather than all embodiments. For the numerical ranges in the following embodiments of the present invention, it should be understood that each intermediate numerical range between the upper limit and the lower limit of the addition amount range of the present invention is specifically disclosed. The upper limit and the lower limit of these numerical ranges can be independently included or excluded within the range. Regarding the words such as "comprising", "including", "having", "containing", etc. used in the description of the present invention, they are all open-ended terms, which mean including but not limited to. Based on the embodiments of the present invention, all other embodiments obtained by any ordinary person skilled in the relevant art without making definite creative efforts belong to the scope of protection of the present invention.
[0031] An embodiment of the present invention provides a preparation method for a high-precision 3D printing emulsion gel, comprising the following steps:
[0032] S1 Preparation of protein emulsion: Add vegetable oil to the protein solution and subject it to ultrasonic emulsification treatment to obtain a protein emulsion.
[0033] S2 Preparation of protein and polysaccharide matrix solution: Dissolve protein and polysaccharide in water respectively, and obtain a protein matrix solution and a polysaccharide matrix solution after magnetic stirring treatment.
[0034] S3 Preparation of emulsion gel: Mix the protein emulsion with the protein matrix solution and the polysaccharide matrix solution, and subject it to ultrasonic treatment to obtain a protein-polysaccharide composite emulsion gel.
[0035] S4 3D printing of emulsion gel: Place the obtained protein-polysaccharide composite emulsion gel for a certain time and then use it for 3D printing.
[0036] In a preferred embodiment, the vegetable oil is any one of sunflower oil, peanut oil, soybean oil, and olive oil.
[0037] In a preferred embodiment, the protein is any one of soy protein, ovalbumin, whey protein, and myofibrillar protein.
[0038] In a preferred embodiment, the polysaccharide is any one of gellan gum, xanthan gum, starch, and carrageenan.
[0039] In a preferred embodiment, in the protein emulsion, the protein concentration is 40 - 120 mg / mL, preferably 80 - 100 mg / mL.
[0040] In a preferred embodiment, in the protein emulsion, the concentration of vegetable oil is 10% - 50% (v / v), preferably 20% - 35%.
[0041] In a preferred embodiment, the ultrasonic frequency of the protein emulsion can be 20 kHz, 40 kHz, 70 kHz, or any value within the above-defined range, and all fall within the protection scope of the present invention.
[0042] In a preferred embodiment, the protein concentration in the protein matrix solution is 40 mg / mL, 50 mg / mL, 60 mg / mL, 70 mg / mL, 80 mg / mL, 90 mg / mL, 100 mg / mL, 110 mg / mL, 120 mg / mL, or any value within the above-defined range, and all fall within the protection scope of the present invention.
[0043] In a preferred embodiment, the polysaccharide concentration in the polysaccharide matrix solution is 0.5% g / mL, 1% g / mL, 1.5% g / mL, 2% g / mL, 2.5% g / mL, 3% g / mL, 3.5% g / mL, 4% g / mL, 4.5% g / mL, 5% g / mL, or any value within the above-defined range, and all fall within the protection scope of the present invention.
[0044] In a preferred embodiment, the volume ratio of the protein emulsion, the protein matrix solution, and the polysaccharide matrix solution is 5:2:5, 5:3:5, 5:4:5, 5:5:5, or any value within the above-defined range, and all fall within the protection scope of the present invention.
[0045] In a preferred embodiment, the ultrasonic treatment parameters of the composite emulsion gel are amplitude and frequency. The amplitude is 50 - 100%, preferably 70 - 90%, and the frequency is one of 20 kHz, 40 kHz, 70 kHz.
[0046] In a preferred embodiment, the ultrasonic treatment time of the composite emulsion gel is 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, or any value within the above-defined range, and all fall within the protection scope of the present invention.
[0047] In a preferred embodiment, the placement time of the composite emulsion gel before 3D printing is 1 - 10 min, preferably 2 - 5 min.
[0048] The present invention also provides an application of an emulsion gel in a typical grid structure in high-precision printed food. The emulsion gel is prepared by using the preparation method described in any of the above preferred embodiments. The ultrasonic treatment time of the emulsion gel is 1 - 10 min, preferably 1 - 5 min. To introduce more clearly and in detail a preparation method of an emulsion gel for high-precision 3D printing provided by the embodiments of the present invention, the following will be described in combination with specific embodiments.
[0049] Example 1
[0050] This embodiment provides a preparation method for high-precision 3D printing of emulsion gels (gellan gum - ovalbumin composite emulsion gels), and the specific steps are as follows:
[0051] (1) Preparation of protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution, and after ultrasonic emulsification treatment, a protein emulsion was obtained. The ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0052] (2) Preparation of protein and polysaccharide matrix solutions: The protein was dissolved in water, and after magnetic stirring treatment, a protein matrix solution with a concentration of 100 mg / mL was obtained. Gellan gum was dissolved in water at 80 °C, and after magnetic stirring treatment, a polysaccharide matrix solution with a concentration of 1% g / mL was obtained.
[0053] (3) Preparation of emulsion gel: The protein emulsion, protein matrix solution, and polysaccharide matrix solution were mixed in a ratio of 5:4:5, and after ultrasonic treatment, the emulsion gel for 3D printing was obtained, where the ultrasonic amplitude was 70%, the frequency was 20 kHz, and the time was 1 min.
[0054] (4) 3D printing of emulsion gel: The placement time of the composite emulsion gel before 3D printing was 0 min.
[0055] Example 2
[0056] This embodiment provides a preparation method for high-precision 3D printing of emulsion gels (gellan gum - ovalbumin composite emulsion gels), and the specific steps are as follows:
[0057] (1) Preparation of protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution, and after ultrasonic emulsification treatment, a protein emulsion was obtained. The ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0058] (2) Preparation of protein and polysaccharide matrix solutions: The protein was dissolved in water, and after magnetic stirring treatment, a protein matrix solution with a concentration of 100 mg / mL was obtained. Gellan gum was dissolved in water at 80 °C, and after magnetic stirring treatment, a polysaccharide matrix solution with a concentration of 1% g / mL was obtained.
[0059] (3) Preparation of emulsion gel: The protein emulsion, protein matrix solution, and polysaccharide matrix solution were mixed in a ratio of 5:4:5, and after ultrasonic treatment, the emulsion gel for 3D printing was obtained, where the ultrasonic amplitude was 70%, the frequency was 20 kHz, and the time was 2 min.
[0060] (4) 3D printing of emulsion gel: The placement time of the composite emulsion gel before 3D printing was 0 min.
[0061] Example 3
[0062] This example provides a preparation method for a high-precision 3D printing emulsion gel (gellan gum-ovalbumin composite emulsion gel), and the specific steps are as follows:
[0063] (1) Preparation of protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution and subjected to ultrasonic emulsification treatment to obtain a protein emulsion. Among them, the ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0064] (2) Preparation of protein and polysaccharide matrix solution: The protein was dissolved in water and a protein matrix solution with a concentration of 100 mg / mL was obtained after magnetic stirring treatment. Xanthan gum was dissolved in water at 80 °C and a polysaccharide matrix solution with a concentration of 1% g / mL was obtained after magnetic stirring treatment.
[0065] (3) Preparation of emulsion gel: The protein emulsion was mixed with the protein matrix solution and the polysaccharide matrix solution in a ratio of 5:4:5 and subjected to ultrasonic treatment to obtain the emulsion gel for 3D printing, where the ultrasonic amplitude was 70%, the frequency was 20 kHz, and the time was 3 min.
[0066] (4) 3D printing of emulsion gel: The placement time of the composite emulsion gel before 3D printing was 0 min.
[0067] Example 4
[0068] This example provides a preparation method for a high-precision 3D printing emulsion gel (gellan gum-ovalbumin composite emulsion gel), and the specific steps are as follows:
[0069] (1) Preparation of protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution and subjected to ultrasonic emulsification treatment to obtain a protein emulsion. Among them, the ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0070] (2) Preparation of protein and polysaccharide matrix solution: The protein was dissolved in water and a protein matrix solution with a concentration of 100 mg / mL was obtained after magnetic stirring treatment. Xanthan gum was dissolved in water at 80 °C and a polysaccharide matrix solution with a concentration of 1% g / mL was obtained after magnetic stirring treatment.
[0071] (3) Preparation of emulsion gel: The protein emulsion was mixed with the protein matrix solution and the polysaccharide matrix solution in a ratio of 5:4:5 and subjected to ultrasonic treatment to obtain the emulsion gel for 3D printing, where the ultrasonic amplitude was 70%, the frequency was 20 kHz, and the time was 3.5 min.
[0072] (4) 3D printing of the emulsion gel: The standing time of the composite emulsion gel before 3D printing was 0 min.
[0073] Example 5
[0074] This example provides a preparation method for a high-precision 3D printing emulsion gel (gellan gum - ovalbumin composite emulsion gel), and the specific steps are as follows:
[0075] (1) Preparation of the protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution, and after ultrasonic emulsification treatment, a protein emulsion was obtained. Among them, the ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0076] (2) Preparation of the protein and polysaccharide matrix solution: The protein was dissolved in water, and after magnetic stirring treatment, a protein matrix solution with a concentration of 100 mg / mL was obtained. Gellan gum was dissolved in water at 80 °C, and after magnetic stirring treatment, a polysaccharide matrix solution with a concentration of 1% g / mL was obtained.
[0077] (3) Preparation of the emulsion gel: The protein emulsion was mixed with the protein matrix solution and the polysaccharide matrix solution in a ratio of 5:4:5, and after ultrasonic treatment, the emulsion gel for 3D printing was obtained, where the ultrasonic amplitude was 70%, the frequency was 20 kHz, and the time was 4 min.
[0078] (4) 3D printing of the emulsion gel: The standing time of the composite emulsion gel before 3D printing was 0 min.
[0079] Example 6
[0080] This example provides a preparation method for a high-precision 3D printing emulsion gel (gellan gum - ovalbumin composite emulsion gel), and the specific steps are as follows:
[0081] (1) Preparation of the protein emulsion: Sunflower oil was added to a 100 mg / mL ovalbumin solution, and after ultrasonic emulsification treatment, a protein emulsion was obtained. Among them, the ultrasonic frequency was 20 kHz and the concentration of sunflower oil was 20% (v / v).
[0082] (2) Preparation of the protein and polysaccharide matrix solution: The protein was dissolved in water, and after magnetic stirring treatment, a protein matrix solution with a concentration of 100 mg / mL was obtained. Gellan gum was dissolved in water at 80 °C, and after magnetic stirring treatment, a polysaccharide matrix solution with a concentration of 1% g / mL was obtained.
[0083] (3) Preparation of emulsion gel: Mix the protein emulsion with the protein matrix solution and the polysaccharide matrix solution in a ratio of 5:4:5, and obtain the emulsion gel for 3D printing through ultrasonic treatment, where the ultrasonic amplitude is 70%, the frequency is 20 kHz, and the time is 4.5 min.
[0084] (4) 3D printing of emulsion gel: The placement time of the composite emulsion gel before 3D printing is 0 min respectively.
[0085] Example 7
[0086] This example provides a preparation method for a high-precision 3D printing emulsion gel (gellan gum - ovalbumin composite emulsion gel), and the specific steps are as follows:
[0087] (1) Preparation of protein emulsion: Add sunflower oil to a 100 mg / mL ovalbumin solution, and obtain the protein emulsion through ultrasonic emulsification treatment. The ultrasonic frequency is 20 kHz, and the concentration of sunflower oil is 20% (v / v).
[0088] (2) Preparation of protein and polysaccharide matrix solutions: Dissolve the protein in water, and obtain a 100 mg / mL protein matrix solution through magnetic stirring treatment. Dissolve gellan gum in water at 80°C, and obtain a 1% g / mL polysaccharide matrix solution through magnetic stirring treatment.
[0089] (3) Preparation of emulsion gel: Mix the protein emulsion with the protein matrix solution and the polysaccharide matrix solution in a ratio of 5:4:5, and obtain the emulsion gel for 3D printing through ultrasonic treatment, where the ultrasonic amplitude is 70%, the frequency is 20 kHz, and the time is 5 min.
[0090] (4) 3D printing of emulsion gel: The placement time of the composite emulsion gel before 3D printing is 0 min respectively.
[0091] 3D printing performance test of emulsion gel
[0092] The present invention respectively conducts 3D performance tests on the emulsion gels prepared in each example, and the specific test methods and measurement results are as follows:
[0093] In this experiment, a BIO X6 bio 3D printer was used to measure the 3D printing performance of emulsion gels in different groups. The emulsion gel samples were loaded into a 3 mL printing syringe of the 3D printer and printed at 25°C after standing for 0 min. In order to investigate the printing accuracy of the emulsion gel, the designed model was a 20×20×5 mm cube, including a square with a side length of 3 mm.
[0094] (2) Result analysis
[0095] Figure 1 The 3D printing diagrams of the emulsion gels prepared in each embodiment are shown. The ultrasonic time ranges from 1 min to 3.5 min, and the square gradually becomes clear. When the ultrasonic time ranges from 4 min to 5 min, the square gradually becomes blurred. With the increase of ultrasonic time, the printing accuracy first increases and then decreases. The printing accuracy is the highest when the ultrasonic time is 3.5 min, and the extruded lines are slender, continuous, and uniform.
[0096] Physicochemical property tests of the emulsion gel
[0097] In the present invention, the emulsion gels prepared in each embodiment are respectively subjected to hardness, stress scanning, viscosity, and infrared spectroscopy (FTIR) tests. The specific test methods and measurement results are as follows:
[0098] (1) Physicochemical property experiment
[0099] In this experiment, a texture analyzer, a rheometer, and FTIR are respectively used to test the hardness, viscosity, and FTIR of the emulsion gels prepared in each embodiment.
[0100] (2) Result analysis
[0101] Figure 2 The hardness diagrams of the emulsion gels prepared in each embodiment are shown. The hardness of the emulsion gel increases with the increase of ultrasonic time. Figure 3 The viscosity diagrams of the emulsion gels prepared in each embodiment are shown. With the increase of ultrasonic time, the viscosity of the emulsion gel gradually increases. Figure 4 The FTIR diagrams of the emulsion gels prepared in each embodiment are shown. With the increase of ultrasonic time, the intensity of the amide A peak of the emulsion gel gradually increases, and ultrasonic enhances the hydrogen bond interaction in the system. With the increase of ultrasonic time, the intensity of the amide B peak of the composite gel increases significantly, and the hydrophobic region in the system is strengthened.
[0102] Microstructure tests of the emulsion gel
[0103] In the present invention, the emulsion gels prepared in each embodiment are respectively subjected to particle size, microscope, and confocal laser scanning microscopy (CLSM) tests. The specific test methods and measurement results are as follows:
[0104] (1) Microstructure experiment
[0105] In this experiment, a Malvern particle size analyzer, a microscope, and CLSM are respectively used to test the particle size, microscope, and CLSM of the emulsion gels prepared in each embodiment.
[0106] (2) Result analysis
[0107] Figure 5 The particle size diagrams of the emulsion gels prepared in each embodiment are shown. The particle size of the emulsion gel decreases with the increase of ultrasonic time. Figure 6Micrographs of the emulsion gels prepared in each example are shown. As the ultrasonic time increases, the oil droplets gradually become smaller and the dispersion becomes more uniform. Figure 7 CLSM images of the emulsion gels prepared in each example are shown. As the ultrasonic time increases, large protein aggregates are dispersed into small aggregates, and the small aggregates gradually become evenly dispersed.
[0108] As can be seen from the above, the emulsion gel prepared by using the preparation method of a high-precision 3D printing emulsion gel provided in the embodiments of the present invention can accurately print fine patterns with a minimum size of 3 mm. Its printing filaments are continuous, the layers are stacked tightly, it has the ability to print fine food products, and the operation method is simple. It can solve the technical problems such as complex operation method and low printing accuracy existing in the 3D printing process of the existing emulsion gel, and has broad application prospects.
Claims
1. A method for preparing a high-precision 3D printing emulsion gel, characterized in that: The steps include: Preparation of protein emulsion: adding vegetable oil into protein solution and subjecting to ultrasonic emulsification treatment to obtain protein emulsion; Preparation of protein and polysaccharide matrix liquid: protein and polysaccharide are dissolved in water respectively, and then subjected to magnetic stirring to obtain protein matrix liquid and polysaccharide matrix liquid; Preparation of emulsion gel: the protein emulsion is mixed with a protein matrix liquid and a polysaccharide matrix liquid, and a protein-polysaccharide composite emulsion gel is obtained by ultrasonic treatment; 3D printing of emulsion gel: The obtained protein-polysaccharide composite emulsion gel is placed for a certain period of time and then used for 3D printing.
2. The method for preparing the emulsion gel according to claim 1, characterized in that: The vegetable oil is any one of sunflower oil, peanut oil, soybean oil and olive oil; the protein is any one of soybean protein, egg albumin, whey protein and myofibrillar protein.
3. The method for preparing the emulsion gel according to claim 1, characterized in that: The polysaccharide is any one of gellan gum, xanthan gum, starch and carrageenan.
4. The method for preparing the emulsion gel according to claim 1, characterized in that: In the protein emulsion, the protein concentration is 40-120 mg / mL, preferably 80-100 mg / mL, and the concentration of the vegetable oil is 10%-50% (v / v), preferably 20%-35%.
5. The method for preparing the emulsion gel according to claim 1, characterized in that: The ultrasonic frequency of the protein emulsion is any one of 20kHz, 40kHz and 70kHz.
6. The method for preparing the emulsion gel according to claim 1, characterized in that: The protein concentration in the protein matrix liquid is 40-120 mg / mL, preferably 80-100 mg / mL, and the polysaccharide concentration in the polysaccharide matrix liquid is 0.5%-5% g / mL, preferably 1%-3 g / mL.
7. The method for preparing the emulsion gel according to claim 1, characterized in that: The volume ratio of the protein emulsion, the protein matrix liquid and the polysaccharide matrix liquid is any one of 5:2:5, 5:3:5, 5:4:5 and 5:5:
5.
8. The method for preparing the emulsion gel according to claim 1, characterized in that: The ultrasonic treatment parameters of the composite emulsion gel are amplitude, time and frequency, wherein the amplitude is 50-100%, preferably 70-90%; the time is 1-10 min, preferably 2-5 min; and the frequency is one of 20 kHz, 40 kHz and 70 kHz.
9. The method for preparing the emulsion gel according to claim 1, characterized in that: The composite emulsion gel is placed for 3D printing for 1-10 minutes, preferably 2-5 minutes.
10. A method for preparing a high-precision 3D printing emulsion gel according to any one of claims 1 to 12, characterized in that: The protein-polysaccharide composite emulsion gel is used as 3D printing ink to improve its printing accuracy and is applied in the field of 3D printing preparation technology.