Protein-based nanoparticle gel double-nozzle 3D printing method and equipment

Abstract

The invention relates to the technical field of 3D printing of easy-to-swallow food, in particular to a protein-based nanoparticle gel double-nozzle 3D printing method and equipment, aiming at the nutritional requirements of old people with dysphagia, procyanidine is loaded on protein-based nanoparticles, corn starch, gelatin and the like are combined to construct a composite gel system as a printing wall material, and the printing wall material is used as a printing wall material. Protein, citrus juice and peony seed oil emulsion are used as core materials, and a double-nozzle 3D printing technology is utilized to realize accurate texture regulation and control and personalized nutrition design; the method comprises the steps of protein solution preparation, composite nanoparticle synthesis, procyanidine loading, wall material and core material preparation, double-nozzle printing and the like, the technology breaks through the bottleneck that traditional swallowing food is insufficient in protein strengthening and lacks active ingredients, and the antioxidant functional components and the 3D printing technology are integrated; innovative food with swallowing safety and nutrition targeting is provided for the elderly, and application of protein-based materials in intelligent food manufacturing is promoted.

Description

Technical Field

[0001] This application relates to the technical field of 3D printing of easily swallowable foods, and specifically provides a dual-nozzle 3D printing method and device for protein-based nanoparticle gels. Background Technique

[0002] With the intensification of social aging, dysphagia has become an important problem affecting the health of the elderly. Traditional easily swallowable foods often have defects such as single nutrition and insufficient protein intake, and it is difficult to meet the special needs of the elderly with hyperglycemia. Dysphagia is highly correlated with malnutrition, and protein, as the core nutrient for maintaining muscle health and enhancing immunity, insufficient intake may increase the risks such as falls and fractures. Most existing dysphagia foods focus on texture improvement, but there is insufficient research on protein fortification, integration of functional active ingredients, and personalized nutritional adaptation, which restricts the health benefits and market applicability of products.

[0003] At the same time, the current gel systems for dysphagia foods mostly rely on the physical blending of hydrocolloids and proteins, and modify the gel properties through modification means such as Maillard reaction. However, the existing technology has two major drawbacks: one is the lack of systematic research on the functional expansion of proteins, and it is not possible to effectively combine bioactive ingredients such as proanthocyanidins to simultaneously achieve health benefits such as antioxidant and hypoglycemic effects; the other is that the interaction mechanism between hydrocolloids and proteins is not clear, resulting in the rheological properties of the gel system being difficult to adapt to new processing technologies such as 3D printing. In addition, existing food 3D printing research focuses on starch-based, fruit and vegetable juice, and meat matrices, and the development of protein-based printing inks lags seriously, restricting the precise customization of high-protein functional foods and the manufacture of complex structures. Summary of the Invention

[0004] This application provides a dual-nozzle 3D printing method and device for protein-based nanoparticle gels. By integrating proanthocyanidins into the egg white protein-hydrocolloid network, it can not only enhance the antioxidant and functional properties of the gel, but also use 3D printing technology to achieve precise texture control and personalized nutritional design of dysphagia foods, effectively solving the problems in the background technique.

[0005] To achieve the above object, this application provides the following technical solution: A dual-nozzle 3D printing method for protein-based nanoparticle gels, including the following steps;

[0006] Step S1: Dissolve the protein in an ethanol solution, stir magnetically, and then centrifuge to remove insoluble impurities to obtain a protein solution;

[0007] Step S2: Dissolve corn starch in deionized water to prepare a corn starch solution, hydrate it overnight at 4°C, add the prepared protein solution to the corn starch solution, stir, adjust the pH, remove ethanol using a rotary evaporator, then add deionized water to keep the volume constant, and finally form composite nanoparticles;

[0008] Step S3: Dissolve the protein and proanthocyanidins in an ethanol solution, continuously stir to form a solution, continue stirring, and store overnight to ensure complete interaction. Drop the above solution into the composite nanoparticle solution, and stir and centrifuge to remove free proanthocyanidins and various insoluble substances, and finally form a protein-based nanoparticle solution loaded with proanthocyanidins;

[0009] Step S4: Take the protein-based nanoparticle solution loaded with proanthocyanidins, add corn starch, then add gelatin and xanthan gum, homogenize, heat in a water bath, put the prepared gel into a printing cartridge to make a printing wall material, and cool to room temperature for standby;

[0010] Step S5: Weigh the protein and pour it into citrus juice, homogenize and stir, add peony seed oil and then homogenize and stir, put the prepared emulsion into a printing cartridge to make a printing core material, and cool to room temperature for standby;

[0011] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Adjust the printing speed, printing temperature, and printing nozzle diameter of the printer, and put the cartridges into the printer for double-nozzle printing.

[0012] Preferably, in step S1, the volume fraction of the ethanol solution is 70%-90%, the magnetic stirring time is 30-60 minutes, and the centrifugation conditions are centrifugation at 5000-8000 rpm for 10-15 minutes.

[0013] Preferably, in step S2, the mass concentration of the corn starch solution is 5%-10% w / v, the pH adjustment range is 7.5-8.5, and the rotary evaporation temperature is 40-50°C.

[0014] Preferably, in step S3, the concentration of the proanthocyanidin solution is 0.2-0.5 mg / mL, and the centrifugation conditions are centrifugation at 5000-8000 rpm for 10-20 minutes to remove free proanthocyanidins.

[0015] Preferably, the addition amount of gelatin is 1%-3% w / w, the addition amount of xanthan gum is 0.5%-1.5% w / w, the homogenization conditions are homogenization at 8000-12000 rpm for 3-5 minutes, the water bath heating temperature is 70-80°C, and the heating time is 20-30 minutes.

[0016] Preferably, in the step S5, the addition amount of citrus juice is 30%-50% v / v, the addition amount of peony seed oil is 5%-10% v / v, and the homogenization conditions are homogenization at 10000-15000 rpm for 2-4 minutes.

[0017] Preferably, in the step S6, the printing speed is 10-30 mm / s, the printing temperature of the wall material is 25-30 °C, the printing temperature of the core material is 15-20 °C, and the nozzle diameter is 0.8-1.2 mm.

[0018] Preferably, in the double-nozzle printing model, the volume ratio of the core material is 20%-40%, and the wall material thickness is 0.5-1.5 mm.

[0019] Preferably, in the steps S4 and S5, the cooling condition is static cooling at 4-8 °C, and the storage time does not exceed 12 hours.

[0020] A protein-based nanoparticle gel double-nozzle 3D printing device includes the above-mentioned double-nozzle 3D printing method of proanthocyanidin-loaded protein nanogel and citrus juice emulsion, and further includes a 3D food printing nozzle, a lifting platform, an X-axis linear motor, and a refrigeration platform;

[0021] Both left and right ends of the outer side of the refrigeration platform are provided with lifting platforms. A horizontally arranged X-axis linear motor is installed on the lifting plate of the lifting platform, and a 3D food printing nozzle is installed on the sliding table of the X-axis linear motor;

[0022] A condensing pipe is laid inside the refrigeration platform, and the condensing pipe is connected to a refrigeration cycle device.

[0023] Compared with the prior art, the beneficial effects of this application are:

[0024] This application takes the construction of a composite gel system of protein-based nanoparticles loaded with proanthocyanidins as an important breakthrough point; by integrating proanthocyanidins into the egg white protein-hydrocolloid network, it can not only enhance the antioxidant and functional properties of the gel, but also use 3D printing technology to achieve precise texture control and personalized nutrition design of dysphagia foods; this strategy can not only solve the problems of insufficient protein fortification and lack of active ingredients in traditional dysphagia foods, but also promote the application of protein-based materials in food intelligent manufacturing, providing innovative products with swallowing safety, nutritional targeting, and health functionality for the elderly population. Description of the Drawings

[0025] Figure 1 is the process flow chart of this application;

[0026] Figure 2 is the schematic diagram of the device structure of this application;

[0027] Figure 3 is the schematic diagram of the working principle of the refrigeration platform.

[0028] In the figure: 1 3D food printing nozzle, 2 lifting platform, 3 X-axis linear motor, 4 refrigeration platform, 41 refrigeration cycle equipment, 42 condensing pipe. Specific implementation mode

[0029] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0030] In the description of the present application, if it involves orientation description, when a certain feature is referred to as "set", "fixed", "connected" to another feature, it can be directly set, fixed, connected to another feature, or indirectly set, fixed, connected to another feature.

[0031] Please refer to Figures 1-3 , the present application provides the following technical solutions:

[0032] Embodiment 1:

[0033] A method and device for 3D printing of protein-based nanoparticle gels with dual nozzles, including the following steps:

[0034] Step S1: Dissolve 100 g of egg white protein in 200 mL of ethanol solution with a volume fraction of 70%, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining an egg white protein solution;

[0035] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4°C. Add the prepared egg white protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0036] Step S3: Dissolve 30 g of egg white protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form an egg white protein-based nanoparticle solution loaded with procyanidins;

[0037] Step S4: Take 95 mL of the egg white protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 min in a water bath. The prepared gel is filled into a printing cartridge to serve as a printing wall material, and cooled to room temperature for standby;

[0038] Step S6: Weigh 5 g of egg white protein and homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min. Add 75 mL of peony seed oil and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to serve as a printing core material, and cooled to room temperature for standby;

[0039] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0040] Example 2

[0041] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0042] Step S1: Dissolve 100 g of soy protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a soy protein solution;

[0043] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared soy protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0044] Step S3: Dissolve 30 g of soy protein and 0.18 g of proanthocyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h to form a solution, continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), stir at 600 r / min for 2 h, and centrifuge at 3000 rpm for 10 min to remove free proanthocyanidins and various insoluble substances, finally forming a soy protein-based nanoparticle solution loaded with proanthocyanidins;

[0045] Step S4: Take 95 mL of the soy protein-based nanoparticle solution loaded with proanthocyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0046] Step S6: Weigh 5 g of soy protein, homogenize in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0047] Step S6: Select a double-nozzle printing model with a wall-core structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing. [[ID=,11]]

[0048] Example 3

[0049] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0050] Step S1: Dissolve 100 g of pea protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a pea protein solution;

[0051] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared pea protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0052] Step S3: Dissolve 30 g of pea protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a pea protein-based nanoparticle solution loaded with procyanidins;

[0053] Step S4: Take 95 mL of the pea protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, and homogenize at 5000 r / min for 5 min. Heat in a water bath at 90 °C for 30 minutes. Pour the prepared gel into a printing cartridge to make the printing wall material, and cool to room temperature for standby;

[0054] Step S5: Weigh 5 g of pea protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. Pour the prepared emulsion into a printing cartridge to make the printing core material, and cool to room temperature for standby;

[0055] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0056] Example 4

[0057] A method and device for double-nozzle 3D printing of protein-based nanoparticle gels, comprising the following steps:

[0058] Step S1: Dissolve 100 g of pumpkin seed protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a pumpkin seed protein solution;

[0059] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate it overnight at 4 °C. Add the prepared pumpkin seed protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0060] Step S3: Dissolve 30 g of pumpkin seed protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a pumpkin seed protein-based nanoparticle solution loaded with procyanidins;

[0061] Step S4: Take 95 mL of the pumpkin seed protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make a printing wall material, and cooled to room temperature for standby;

[0062] Step S6: Weigh 5 g of pumpkin seed protein, homogenize in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make a printing core material, and cooled to room temperature for standby;

[0063] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0064] Example 5

[0065] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0066] Step S1: Dissolve 100 g of sesame protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a sesame protein solution;

[0067] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared sesame protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0068] Step S3: Dissolve 30 g of sesame protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a sesame protein-based nanoparticle solution loaded with procyanidins;

[0069] Step S4: Take 95 mL of the protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make a printing wall material, and cooled to room temperature for standby;

[0070] Step S6: Weigh 5 g of sesame protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make a printing core material, and cooled to room temperature for standby;

[0071] Step S6: Select a double-nozzle printing model with a wall-core structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0072] Example 6

[0073] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel body, comprising the following steps:

[0074] Step S1: Dissolve 100 g of rice glutelin in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a protein solution;

[0075] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared rice glutelin solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0076] Step S3: Dissolve 30 g of rice glutelin and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a rice glutelin-based nanoparticle solution loaded with procyanidins;

[0077] Step S4: Take 95 mL of the rice glutelin-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make a printing wall material, and cooled to room temperature for standby;

[0078] Step S6: Weigh 5 g of rice glutelin, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make a printing core material, and cooled to room temperature for standby;

[0079] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0080] Example 7

[0081] A method and device for double-nozzle 3D printing of protein-based nanoparticle gels, comprising the following steps:

[0082] Step S1: Dissolve 100 g of cod protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a cod protein solution;

[0083] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared cod protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0084] Step S3: Dissolve 30 g of cod protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a cod protein-based nanoparticle solution loaded with procyanidins;

[0085] Step S4: Take 95 mL of the cod protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0086] Step S6: Weigh 5 g of cod protein, homogenize it in 25 mL of citrus juice at ￥2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0087] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0088] Example 8

[0089] A method and device for double-nozzle 3D printing of protein-based nanoparticle gels, comprising the following steps:

[0090] Step S1: Dissolve 100 g of gluten protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a gluten protein solution;

[0091] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate it overnight at 4 °C. Add the prepared gluten protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0092] Step S3: Dissolve 30 g of gluten protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a gluten protein-based nanoparticle solution loaded with procyanidins;

[0093] Step S4: Take 95 mL of the gluten protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make a printing wall material, and cooled to room temperature for standby;

[0094] Step S6: Weigh 5 g of gluten protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make a printing core material, and cooled to room temperature for standby;

[0095] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0096] Example 9

[0097] A method and device for double-nozzle 3D printing of protein-based nanoparticle gels, comprising the following steps:

[0098] Step S1: Dissolve 100 g of sweet potato protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a sweet potato protein solution;

[0099] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate it overnight at 4 °C. Add the prepared sweet potato protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, and finally form composite nanoparticles;

[0100] Step S3: Dissolve 30 g of sweet potato protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a protein-based nanoparticle solution loaded with procyanidins;

[0101] Step S4: Take 95 mL of the sweet potato protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0102] Step S6: Weigh 5 g of sweet potato protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0103] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the 3D printer. Set the printing speed of the 3D printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the 3D printer for double-nozzle printing.

[0104] Example 10

[0105] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0106] Step S1: Dissolve 100 g of cowpea protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, obtaining a protein solution;

[0107] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared cowpea protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0108] Step S3: Dissolve 30 g of cowpea protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a cowpea protein-based nanoparticle solution loaded with procyanidins;

[0109] Step S4: Take 95 mL of the cowpea protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0110] Step S6: Weigh 5 g of cowpea protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0111] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0112] Example 11

[0113] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0114] Step S1: Dissolve 100 g of Trachinotus ovatus muscle protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining Trachinotus ovatus muscle protein solution;

[0115] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare corn starch solution, and hydrate overnight at 4 °C. Add the prepared Trachinotus ovatus muscle protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0116] Step S3: Dissolve 30 g of golden pompano muscle protein and 0.18 g of proanthocyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h to form a solution, continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), stir at 600 r / min for 2 h, and centrifuge at 3000 rpm for 10 min to remove free proanthocyanidins and various insoluble substances, finally forming a golden pompano muscle protein-based nanoparticle solution loaded with proanthocyanidins;

[0117] Step S4: Take 95 mL of the golden pompano muscle protein-based nanoparticle solution loaded with proanthocyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0118] Step S6: Weigh 5 g of golden pompano muscle protein, homogenize in 25 mL of citrus fruit juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0119] Step S9: Select a double-nozzle printing model with a wall-core structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Put the cartridges into the printer for double-nozzle printing.

[0120] Example 12

[0121] A double-nozzle 3D printing method and device for protein-based nanoparticle gel, comprising the following steps:

[0122] Step S1: Dissolve 100 g of white jade mushroom protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, namely obtaining a white jade mushroom protein solution;

[0123] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared white jade mushroom protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, then add deionized water and make up the volume to 400 mL to keep the volume unchanged, finally forming composite nanoparticles;

[0124] Step S3: Dissolve 30 g of white jade mushroom protein and 0.18 g of proanthocyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free proanthocyanidins and various insoluble substances, and finally form a white jade mushroom protein-based nanoparticle solution loaded with proanthocyanidins;

[0125] Step S4: Take 95 mL of the white jade mushroom protein-based nanoparticle solution loaded with proanthocyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0126] Step S6: Weigh 5 g of white jade mushroom protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0127] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0128] Example 13

[0129] A method and device for double-nozzle 3D printing of protein-based nanoparticle gels, comprising the following steps:

[0130] Step S1: Dissolve 100 g of oat protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining an oat protein solution;

[0131] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate it overnight at 4 °C. Add the prepared oat protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, and finally form composite nanoparticles;

[0132] Step S3: Dissolve 30 g of oat protein and 0.18 g of procyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free procyanidins and various insoluble substances, and finally form a protein-based nanoparticle solution loaded with procyanidins;

[0133] Step S4: Take 95 mL of the oat protein-based nanoparticle solution loaded with procyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make the printing wall material, and cooled to room temperature for standby;

[0134] Step S6: Weigh 5 g of oat protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make the printing core material, and cooled to room temperature for standby;

[0135] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0136] Example 14

[0137] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0138] Step S1: Dissolve 100 g of Flammulina velutipes protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a protein solution;

[0139] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared Flammulina velutipes protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, and finally form composite nanoparticles;

[0140] Step S3: Dissolve 30 g of Flammulina velutipes protein and 0.18 g of proanthocyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h to form a solution, continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), stir at 600 r / min for 2 h, and centrifuge at 3000 rpm for 10 min to remove free proanthocyanidins and various insoluble substances, finally forming a Flammulina velutipes protein-based nanoparticle solution loaded with proanthocyanidins;

[0141] Step S4: Take 95 mL of the Flammulina velutipes protein-based nanoparticle solution loaded with proanthocyanidins, add 4 g of corn starch, then add 0.5 g of gelatin and 0.5 g of xanthan gum, homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to make a printing wall material, and cooled to room temperature for standby;

[0142] Step S5: Weigh 5 g of Flammulina velutipes protein, homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min, add 75 mL of peony seed oil, and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to make a printing core material, and cooled to room temperature for standby;

[0143] Step S6: Select a double-nozzle printing model with a wall-core structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the diameters of the printing nozzles to 1.2 mm and 2 mm respectively. Put the cartridges into the printer for double-nozzle printing.

[0144] Example 15

[0145] A method and device for double-nozzle 3D printing of a protein-based nanoparticle gel, comprising the following steps:

[0146] Step S1: Dissolve 100 g of Moringa oleifera seed protein in 200 mL of 70% ethanol solution by volume, stir magnetically for 30 min, and then centrifuge at 4000 r / min for 10 min to remove insoluble impurities, thus obtaining a Moringa oleifera seed protein solution;

[0147] Step S2: Dissolve 10 g of corn starch in 200 mL of deionized water respectively to prepare a corn starch solution, and hydrate overnight at 4 °C. Add the prepared Moringa oleifera seed protein solution to the corn starch solution, stir for 2 h, and adjust the pH to 4. Use a rotary evaporator to remove ethanol, and then add deionized water to make the volume constant at 400 mL, finally forming composite nanoparticles;

[0148] Step S3: Dissolve 30 g of Moringa oleifera seed protein and 0.18 g of proanthocyanidins in 50 mL of 70% ethanol solution by volume. After continuously stirring at 600 r / min for 1 h, a solution is formed. Continue stirring for 1 h and store overnight to ensure complete interaction. Drop the above solution into 950 mL of composite nanoparticle solution (adjust the pH to 4 in advance), and stir at 600 r / min for 2 h. Centrifuge at 3000 rpm for 10 min to remove free proanthocyanidins and various insoluble substances, and finally form a Moringa oleifera seed protein-based nanoparticle solution loaded with proanthocyanidins;

[0149] Step S4: Take 95 mL of the Moringa oleifera seed protein-based nanoparticle solution loaded with proanthocyanidins, add 4 g of corn starch, and then add 0.5 g of gelatin and 0.5 g of xanthan gum. Homogenize for 5 min, and water bath at 90 °C for 30 minutes in a water bath. The prepared gel is filled into a printing cartridge to serve as a printing wall material, and cooled to room temperature for standby;

[0150] Step S5: Weigh 5 g of Moringa oleifera seed protein and homogenize it in 25 mL of citrus juice at 2000 r / min for 3 min. Add 75 mL of peony seed oil and homogenize at 15000 r / min for 2 min. The prepared emulsion is filled into a printing cartridge to serve as a printing core material, and cooled to room temperature for standby;

[0151] Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Set the printing speed of the printer to 15 mm / s, the printing temperature to 25 °C, and the printing nozzle diameters to 1.2 mm and 2 mm respectively. Place the cartridges into the printer for double-nozzle printing.

[0152] The present invention can construct a gel system by the interaction of egg white protein with substances such as polyphenols, hydrocolloids, and citrus fruit juice, and manufacture finished products with the aid of 3D printing technology. This method has the following advantages: First, eggs are rich in protein, fatty acids, vitamins, and essential mineral elements for the human body, and have high nutritional value. By utilizing the property that egg white protein coagulates at a relatively high temperature, the application market of egg white protein is broadened. Second, the addition of natural polyphenol substances endows it with properties such as antioxidant, cardiovascular protection, prevention of hypertension, lipid-lowering, blood sugar-lowering, anti-mutation, anti-tumor, and skin care, making the product green and healthy. Third, hydrocolloid polysaccharides affect the physical, chemical, and microscopic properties of proteins, improving the gel properties of egg white protein gels. Fourth, the addition of citrus fruit juice can enrich the taste of printed products, increase the vitamin content of the products, and also stimulate the appetite of consumers, making it easier for people to eat and increasing nutrient intake. Fifth, the products produced by using food 3D printing technology are foods with complex shapes and specific structures that ordinary people cannot make. The printed products can be digitally customized according to the individual's nutritional and energy needs based on their physical condition, which is especially a blessing for people with swallowing difficulties.

[0153] The products printed by the present invention bring good taste experience and visual enjoyment to people. At the same time, due to their unique taste, they also bring good experience to people with swallowing difficulties, no longer making eating a problem, and enabling better and comprehensive intake of nutrients. At the same time, it can also customize the food structure for the general consumers, increasing the interest and ornamental value of the food, broadening the way for fitness people to intake protein, and also enabling personalized design and digital nutrition customization for specific populations.

[0154] Although the embodiments of the present application have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principle and spirit of the present application. The scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A method for 3D printing of a protein-based nanoparticle gel double-nozzle, characterized in that: It includes the following steps; Step S1: Dissolve the protein in an ethanol solution, stir magnetically, and then centrifuge to remove insoluble impurities, thus obtaining a protein solution; Step S2: Dissolve corn starch in deionized water to prepare a corn starch solution, hydrate it overnight at 4°C, add the prepared protein solution to the corn starch solution, adjust the pH after stirring, remove ethanol using a rotary evaporator, then add deionized water, and make up the volume to keep it constant, finally forming composite nanoparticles; Step S3: Dissolve the protein and proanthocyanidins in an ethanol solution, continuously stir to form a solution, continue stirring, and store overnight to ensure complete interaction. Drop the above solution into the composite nanoparticle solution, and stir and centrifuge to remove free proanthocyanidins and various insoluble substances, finally forming a protein-based nanoparticle solution loaded with proanthocyanidins; Step S4: Take the protein-based nanoparticle solution loaded with proanthocyanidins, add corn starch, then add gelatin and xanthan gum, homogenize, heat in a water bath, load the prepared gel into a printing cartridge as a printing wall material, and cool to room temperature for standby; Step S5: Weigh the protein and pour it into citrus juice, homogenize and stir, add peony seed oil and then homogenize and stir, load the prepared emulsion into a printing cartridge as a printing core material, and cool to room temperature for standby; Step S6: Select a double-nozzle printing model with a core-shell structure and import it into the printer. Adjust the printing speed, printing temperature, and printing nozzle diameter of the printer, and place the cartridges into the printer for double-nozzle printing.

2. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Step S1, the volume fraction of the ethanol solution is 70%-90%, the magnetic stirring time is 30-60 minutes, and the centrifugation conditions are centrifugation at 5000-8000 rpm for 10-15 minutes.

3. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Step S2, the mass concentration of the corn starch solution is 5%-10% w / v, the pH adjustment range is 7.5-8.5, and the rotary evaporation temperature is 40-50°C.

4. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Step S3, the concentration of the proanthocyanidin solution is 0.2-0.5 mg / mL, and the centrifugation conditions are centrifugation at 5000-8000 rpm for 10-20 minutes to remove free proanthocyanidins.

5. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: The addition amount of gelatin is 1%-3% w / w, the addition amount of xanthan gum is 0.5%-1.5% w / w, the homogenization conditions are homogenization at 8000-12000 rpm for 3-5 minutes, the water bath heating temperature is 70-80°C, and the heating time is 20-30 minutes.

6. A method for 3D printing a double-nozzle of proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Step S5, the addition amount of citrus juice is 30%-50% v / v, the addition amount of peony seed oil is 5%-10% v / v, and the homogenization conditions are homogenization at 10000-15000 rpm for 2-4 minutes.

7. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Step S6, the printing speed is 10-30 mm / s, the printing temperature of the wall material is 25-30°C, the printing temperature of the core material is 15-20°C, and the nozzle diameter is 0.8-1.2 mm.

8. A method for 3D printing a double-nozzle of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said double-nozzle printing model, the volume ratio of the core material is 20%-40%, and the wall material thickness is 0.5-1.5 mm.

9. A dual-nozzle 3D printing method of a proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to claim 1, characterized in that: In the said Steps S4 and S5, the cooling conditions are static cooling at 4-8°C, and the storage time does not exceed 12 hours.

10. A protein-based nanoparticle gel dual-nozzle 3D printing device, comprising the dual-nozzle 3D printing method of the proanthocyanidin-loaded protein nanogel and citrus juice emulsion according to any one of claims 1-9 above, characterized in that: It further includes a 3D food printing nozzle (1), a lifting table (2), an X-axis linear motor (3), and a refrigeration platform (4); Lifting tables (2) are provided at both the left and right ends of the outer side of the refrigeration platform (4). An X-axis linear motor (3) arranged horizontally is installed on the lifting plate of the lifting table (2), and a 3D food printing nozzle (1) is installed on the slide table of the X-axis linear motor (3); A condensing pipe (42) is laid inside the refrigeration platform (4), and the condensing pipe (42) is connected to a refrigeration cycle device (41).

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