Formula of 3D printing whey protein isolate-carrageenan emulsion gel combined food with low oil content and preparation method of 3D printing whey protein isolate-carrageenan emulsion gel combined food

Abstract

The invention discloses a formula and a preparation method of 3D printing whey protein isolate-carrageenan emulsion gel combined food with low oil content, and belongs to the technical field of innovative food processing. According to the whey protein isolate-carrageenan emulsion gel composite food, whey protein isolate and linseed oil are selected as raw materials, carrageenan serves as an auxiliary thickening agent, the rheological property and gel property of whey protein isolate emulsion gel are improved by adding carrageenan in different proportions, and the formula most suitable for 3D printing of the whey protein isolate-carrageenan emulsion gel composite food is obtained. The carrageenan is used for solving the problem that the whey protein isolate emulsion does not have shape retentivity and self-supporting property, and a reliable reference basis is provided for researching the feasibility of 3D printing emulsion gel products in the future.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of innovative food processing technology, and specifically relates to a formula of a 3D printing whey protein isolate-carrageenan emulsion gel combined food with low oil content and a preparation method thereof BACKGROUND

[0002] 3D printing is a new digital production technology that can solve the problem of printing single or multiple materials to simulate structures. Due to the advantages of fast manufacturing speed, low manufacturing cost and easy use, 3D printing technology has been widely used in medical, aerospace, automobile manufacturing and other fields. In the field of food, 3D printing technology can simplify the supply chain, expand the utilization rate of existing food materials, and provide customized food, which may be the main reason for the rapid development of 3D food printing technology. Researchers use 3D printing technology to produce customized food to meet the unique dietary needs of specific groups (including the elderly, athletes, and people with special diseases, etc.). By combining different food materials with 3D printing methods, new foods with unique texture, nutritional value and eating experience can be designed. At present, researchers usually use chocolate, potatoes, pumpkins, starch, natural fiber materials, etc. as raw materials, and design and combine them according to specific formulas and structures to produce various 3D printed foods, but the research on emulsion-based inks is relatively less. Whey protein isolate is a high-quality protein that is rich in high-quality protein, amino acids and trace nutrients, and has high nutritional value. However, since the emulsion made of whey protein isolate alone has poor stability and no self-supporting ability, it is of great significance to study the formula suitable for 3D printing.

[0003] With the continuous improvement of people's living standards, people's pursuit of healthy diet is also increasingly high. Flaxseed oil is a plant oil extracted from flaxseed, and the content of alpha-linolenic acid in the oil is high. Compared with animal fat, flaxseed oil has the functions of regulating blood lipids, reducing cholesterol, and reducing blood viscosity. Whey protein isolate is a protein extracted and concentrated from milk, mainly containing whey protein and some lactose, fat and other components. Whey protein isolate is rich in high-quality protein, amino acids and trace nutrients, has good emulsifying properties and is easily digested and absorbed, and is widely used in the fields of nutritional health products and infant formula foods. Whey protein isolate is also an excellent emulsifier, and the emulsion prepared by using it to emulsify vegetable oil has the functional properties of low oil content and rich in unsaturated fatty acids, and is a potential animal fat substitute. At present, there is little research on 3D printing of emulsion gel prepared from whey protein isolate. Therefore, this formula lays a foundation for the future research and development of 3D printing emulsion gel functional products.

[0004] Carrageenan is a sulfated anionic polysaccharide derived from red seaweed, the main components are galacturonic acid and glucan, which has the functions of improving hardness, increasing viscosity and improving product texture. Carrageenan can cross-link to form a thermoreversible gel under certain conditions, and is an excellent thickening agent and gelling agent. Studies have shown that carrageenan can improve the 3D printing characteristics of food raw materials, which is very important for exploring a formula and preparation method of 3D printing whey protein isolate-carrageenan emulsion gel combination food. This will provide a new theoretical basis for the development of 3D printing emulsion gel products and provide a theoretical support for producing a healthy 3D printing emulsion gel product with excellent quality, excellent taste and novel appearance. SUMMARY

[0005] The purpose of the present application is to use whey protein isolate and mixed ink of flaxseed oil as raw materials, according to the ability of carrageenan to form gel and improve rheological properties, to provide a formula of 3D printing whey protein isolate-carrageenan emulsion gel combination food, and also to provide a preparation method thereof. Using this formula and method can make the 3D printing whey protein isolate-carrageenan emulsion gel successfully extruded from the nozzle without clogging, and has good support ability on the 3D printer platform without collapsing.

[0006] To achieve the above purpose, the following steps are included:

[0007] (1) Use Rhino 7 software to design a 3D printing model, adopt a triangular pyramid model, because of the common movement of X, Y and Z axes in the printing process, so the printing characteristics can be better evaluated, export the 3D printing model to.stl format, slice it using Repetier-Host software, export the sliced model to USB and save it in.gcode format, connect the USB with the 3D printer, and print;

[0008] (2) Pretreatment: disperse whey protein isolate in deionized water, place it on a magnetic stirrer at 25℃ and stir for 2h, adjust the PH value of the dispersion to 7.0, and stir again for 2h to make it completely hydrated. Call it whey protein isolate dispersion, and store it at 4℃ for standby;

[0009] (3) Weighing: take 5 equal amounts of whey protein isolate dispersion and flaxseed oil for standby;

[0010] (4) Mixing: mix 5 portions of whey protein isolate dispersion, flaxseed oil and different contents of carrageenan in a container;

[0011] (5) Homogenization: use a homogenizer to homogenize the sample at 12000rpm for 3min to form a uniformly dispersed emulsion;

[0012] (6) heating: the sample is heated with a 85℃ water bath for 30min, so that the mixed emulsion of whey protein isolate, carrageenan and flaxseed oil is heated sufficiently, and then taken out and refrigerated at 4℃ for 24h to form a gel, and the gel is subjected to index determination;

[0013] (7) printing: the emulsion gel of step (6) is injected into the filling cylinder of a 3D printer, and the printing temperature, printing height, printing speed and printing filling rate are set, and a preset model is selected for printing;

[0014] (8) shaping: the sample after printing in step (7) is left to stand for 1h for shaping, and then photographed;

[0015] The model used in step (1) is a triangular pyramid with a length of 30cm, a width of 30cm and a height of 30cm.

[0016] The mass fraction of whey protein isolate in step (3) is 5%, and the volume fraction of flaxseed oil is 50%.

[0017] The mass fraction of carrageenan in step (4) is 0, 0.2%, 0.4%, 0.6% and 0.8%, respectively.

[0018] The printing temperature, printing height, printing speed and printing filling rate in step (7) are 25℃, 0.5mm, 25m / s and 90%, respectively.

[0019] The mass fraction of carrageenan in the above steps is calculated according to the total volume of whey protein isolate dispersion and flaxseed oil.

[0020] The influence of the amount of carrageenan added on the shape of the 3D printed whey protein isolate-carrageenan emulsion gel after standing for 1h, and the influence on the rheological properties of the whey protein isolate-carrageenan emulsion gel, are used to characterize the utility performance of the present application.

[0021] From the above steps, the beneficial effects of the present application are: first, the whey protein isolate used in the formula developed by the present application is rich in high-quality protein and easy to digest and absorb, and the flaxseed oil used is rich in polyunsaturated fatty acids such as alpha-linolenic acid, which can supplement the energy needed by the human body, and also can help lower blood pressure and blood lipids. Second, the carrageenan used in the formula developed by the present application is a stable hydrophilic food polysaccharide, which has higher rigidity than other food polysaccharides, not only can increase the viscoelasticity of whey protein isolate emulsion, but also can solve the problem that whey protein isolate emulsion gel cannot maintain the preset shape, and make the printed whey protein isolate emulsion gel have good self-supporting property on the platform. Third, the formula developed by the present application makes the product have good gel strength and stability. Fourth, the present application provides a reference for 3D printed emulsion gel products. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 Effect of carrageenan addition on the shape of 3D printed WPI emulsion gel after 1h standing;

[0023] Figure 2 Effect of carrageenan addition on the rheological properties of WPI emulsion gel.

[0024] Figure 3 Effect of carrageenan addition on the gel strength of WPI emulsion gel. Detailed implementation method Embodiment

[0025] A formula of a 3D printed WPI-carrageenan emulsion gel food with low oil content and a preparation method thereof, comprising the following steps:

[0026] Step one: use Rhino 7 software to design a 3D printing model, adopt a triangular pyramid model, because of the common movement of X, Y and Z axes in the printing process, so the printing characteristics can be better evaluated, export the 3D printing model to.stl format, use Repetier-Host software to slice, export the sliced model to USB in.gcode format, connect USB with 3D printer, and print;

[0027] Step two: pretreatment: disperse WPI in deionized water, place it on a magnetic stirrer at 25℃ for 2 hours, adjust the PH value of the dispersion to 7.0, and stir it again for 2h to make it fully hydrated. Call it WPI dispersion, and place it in a 4℃ environment for standby;

[0028] Step three: weighing: take an equal amount of 5 portions of uniform WPI dispersion and flaxseed oil for standby;

[0029] Step four: mixing: mix 5 portions of WPI dispersion and flaxseed oil with different amounts of carrageenan into a container;

[0030] Step five: homogenization: use a homogenizer to homogenize the sample at 12000rpm for 3min to form a uniformly dispersed emulsion;

[0031] Step six: heating: heat the sample with 85℃ water bath for 30min to fully heat the mixed emulsion of WPI, carrageenan and flaxseed oil, then take it out and refrigerate it at 4℃ for 24h to form a gel, and measure the indicators of the formed gel sample;

[0032] Step seven: printing: the mixture of step (6) is injected into the filling cylinder of the 3D printer respectively, the printing temperature, printing height, printing speed and printing filling rate are set, and the preset model is selected for printing;

[0033] Step eight: setting: the sample after printing in step (7) is placed for 1h for setting, and then photographed.

[0034] From Figure 1 It can be seen that the whey protein isolate emulsion gel with carrageenan has good extrusion and support capacity and printing form, and the samples with 0.6% and 0.8% carrageenan have better form after standing and better stability.

[0035] From Figure 2 A, with the increase of shear rate, the apparent viscosity decreases, which shows that the whey protein isolate emulsion gel is a pseudoplastic fluid with shear thinning behavior; but with the increase of the amount of carrageenan, the apparent viscosity increases, which may be because the special gel network structure is formed due to the addition of carrageenan, so that the gel of whey protein isolate emulsion gel increases. From Figure 2 B, with the increase of the amount of carrageenan, the storage modulus and loss modulus gradually increase. However, with the increase of frequency, the storage modulus and loss modulus gradually increase, and the storage modulus is always greater than the loss modulus, which shows that the whey protein isolate emulsion gel is mainly elastic, and the elastic modulus should not be too high or too low. When it is too low, the viscosity is large, and when it is too high, the elasticity is large, which cannot be extruded smoothly from the nozzle during printing. From Figure 2 C-D, during the whole temperature change process, the storage modulus of the sample with carrageenan is always higher than the loss modulus, which shows that the emulsion gel always maintains a relatively stable gel state, and the addition of carrageenan makes the sample can well resist the thermal stress in the heat processing process.

[0036] From Figure 3 It can be seen that the gel strength of different samples increases gradually with the increase of the content of carrageenan. This is because the combination of carrageenan and whey protein isolate enhances the interaction between the continuous phase through hydrogen bond, covalent bond and electrostatic interaction, which is conducive to promoting the emulsion gel to form a more dense network structure, so that the sample obtains higher gel strength.

[0037] In summary, the addition of carrageenan can significantly improve the rheological properties and gel strength of the sample, and the 3D printability of the sample is significantly improved. When the addition amount of carrageenan is 0.6% and 0.8%, the sample has good rheological properties, and the printed sample has good shape retention and support capacity.

Claims

1. The present application aims to improve the gel 3D printing adaptability of whey protein isolate emulsion based on the gel forming and rheological property improving ability of carrageenan, and also provides a preparation method thereof. The use of the formula and method can successfully extrude the 3D printing whey protein isolate emulsion gel from the nozzle, and has good support ability on the printing platform to maintain the preset shape. The formula has certain guiding significance for the future research of 3D printing emulsion gel products.

2. A formulation of a low oil containing 3D printed whey protein isolate-carrageenan emulsion gel combination food product according to claim 1 and a method of making the same, Its characteristics are as follows: (1) The 3D printing model is designed using Rhino 7 software, and a triangular pyramid model is adopted. Since the X, Y and Z axes move together during printing, the printing characteristics can be better evaluated. The 3D printing model is exported in.stl format, sliced using Repetier-Host software, and the sliced model is exported to USB in.gcode format. Connect the USB to the 3D printer and print; (2) Pretreatment: Disperse whey protein isolate in deionized water, place on a magnetic stirrer at 25℃ and stir for 2h, adjust the dispersion PH value to 7.0, and stir again for 2h to make it fully hydrated. It is called whey protein isolate dispersion and is placed in a 4℃ environment for standby; (3) Weighing: Take 5 equal amounts of uniform whey protein isolate dispersion and flaxseed oil for standby; (4) Mixing: Mix 5 portions of whey protein isolate dispersion, flaxseed oil and different amounts of carrageenan in a container; (5) Homogenization: Use a homogenizer to homogenize the sample at 12000rpm for 3min to form a uniformly dispersed emulsion; (6) Heating: Heat the sample in a 85℃ water bath for 30min to fully heat the mixed emulsion of whey protein isolate, carrageenan and flaxseed oil, then take it out and refrigerate it at 4℃ for 24h to form a gel. Measure the indicators of the formed gel sample; (7) Printing: Inject the emulsion gel of step (6) into the barrel of the 3D printer, set the printing temperature, printing height, printing speed and printing filling rate, and print; (8) Shaping: Take photos of the sample after standing for 1h after printing in step (7).

3. A formulation of a 3D printed low oil content whey protein isolate-carrageenan emulsion gel combination food product according to claim 2, and a method of making the same, characterized by, The model used in step (1) is a triangular pyramid with a length of 30cm, a width of 30cm and a height of 30cm.

4. A formulation of a 3D printed low oil content whey protein isolate-carrageenan emulsion gel combination food product according to claim 2, and a method of making the same, characterized by, The mass fraction of whey protein isolate in step (3) is 5%, and the volume fraction of flaxseed oil is 50%.

5. A formulation of a 3D printed low oil content whey protein concentrate-carrageenan emulsion gel combination food product according to claim 2, and a method of making the same, characterized by, The mass fraction of carrageenan in step (4) is 0, 0.2%, 0.4%, 0.6% and 0.8% respectively.

6. A formulation of a 3D printed low oil content whey protein isolate-carrageenan emulsion gel combination food product according to claim 2, and a method of making the same, characterized by, The printing temperature, printing height, printing speed and printing filling rate in step (7) are 25℃, 0.5mm, 25m / s and 90% respectively.

7. A formulation of a 3D printed low oil content whey protein isolate-carrageenan emulsion gel combination food product according to claim 2, and a method of making the same, characterized by, The mass fraction of carrageenan in the above steps is calculated based on the total volume of whey protein isolate dispersion and flaxseed oil.

Images