Preparation method of quality-customized one-mouth-size 3D printing easy-to-swallow food

Abstract

The invention discloses a preparation method of a texture-customized one-mouth-size 3D printing easy-to-swallow food, and belongs to the field of cross fusion of food engineering, additive manufacturing, a special medical food processing technology and rehabilitation medicine. The preparation method comprises the following steps: performing efficient physical field modification on pea protein isolate to prepare a pea protein isolate-strawberry gel base material; adding hydrophilic colloid, uniformly stirring, and refrigerating at 4 DEG C for gelation; designing an internal filling structure of the 3D printing model according to the target texture grade, wherein the filling percentage is 30-100%; 3D printing is carried out by setting printing parameters to prepare cubic food with the size of one mouth. According to the method, a double-collaborative texture customization regulation and control system based on hydrophilic colloid and internal structure design is established, the hardness adjustment range of a 3D printing product is 32.75 g-213.82 g, the adhesion adjustment range is 3.29-31.13, the 3D printing precision reaches 98.94%-99.21%, products with different texture gradients meeting the IDDSI4-level safety standard can be prepared through different parameter combinations, and the method is suitable for industrial production. The personalized food requirements of patients with different degrees of dysphagia are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food 3D printing technology, in particular to a preparation method of texture customized bite-sized 3D printed easy-to-swallow food, which belongs to the cross-fusion field of food engineering, additive manufacturing, special medical food processing technology and rehabilitation medicine. BACKGROUND

[0002] With the rapid acceleration of global population aging, the number of patients with dysphagia is showing an explosive growth trend. Epidemiological data shows that about 15%-40% of people over 65 years old have different degrees of difficulty in swallowing, and the incidence of dysphagia in patients with neurological diseases such as stroke, Parkinson's disease and Alzheimer's disease is as high as 60%-87%. Due to significant individual differences in patient age structure, disease type and aging degree, the degree of dysphagia varies from mild to severe, and the safety requirements and individualized needs for food texture are very different. Therefore, the diversified clinical needs have posed unprecedented challenges to the precise grading and individualized customization technology of dysphagia patient food.

[0003] Although the traditional molding dysphagia patient food preparation technology has made certain progress in improving the appearance and geometry of the product, it has fundamental defects at the core technology level. First of all, the texture customization adjustment precision is seriously insufficient, and the hardness adjustment range of traditional methods is usually only 150%-200% of the base value, which is far from meeting the precise grading requirements and individualized customization needs of the texture parameters of easy-to-swallow food in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Secondly, the internal texture structure design capability is missing, and traditional molding technology can only produce homogeneous internal structure, and cannot achieve fine customization of texture through microstructure control, resulting in single texture level and lack of level in chewing experience.

[0004] Food 3D printing technology, as an emerging personalized food manufacturing technology, has the potential to adjust the internal texture structure of food, but it faces three problems in the application of dysphagia patient food: First, the single control mechanism has limitations. Existing technologies mainly rely on a single material modification route or a single structure design route, and lack a multi-factor collaborative control mechanism. The hardness adjustment range of the material modification route is usually less than 40%, and often accompanied by poor 3D printing adaptability; the structure design route can achieve a certain degree of texture customization adjustment, but the printing stability is poor under low filling rate (<50%) conditions, and the structure collapse rate is as high as 60-80%.

[0005] Second, there is a contradiction between 3D printing suitability and texture property regulation. Although traditional hydrophilic colloid modification can improve the texture properties of the gel, it often leads to deterioration of extrusion rheological properties, a 10%-25% decrease in printing precision, and serious process defects such as discontinuous extrusion, poor interlayer bonding, and structure collapse, especially under low filling conditions, which cannot meet the basic requirements of precision manufacturing.

[0006] Third, there is a lack of correspondence between texture and function. The existing research lacks a systematic swallowing suitability evaluation system based on the IDDSI international standard, and the quantitative relationship between texture parameters and swallowing safety is unclear. SUMMARY

[0007] The present application aims to break through the systematic technical bottlenecks of insufficient texture customization regulation ability, low 3D printing precision, limited individualization, and insufficient swallowing properties in existing technologies, and to create a better dual synergistic regulation technology system. By establishing a synergistic mechanism of hydrophilic colloid molecular level modification and internal structure geometric level design, the texture customization regulation ability of food for patients with swallowing disorders is greatly improved (>550%) and high-precision printing (>99%) is achieved, thereby solving the core technical problems of traditional technologies in precise texture grading and individualized customization, and providing precise individualized food solutions that meet the IDDSI international standard for swallowing disorder patients with different texture needs.

[0008] To achieve the above-mentioned purpose, the following technical solutions are adopted in the present application: A method for preparing texture customized bite-sized 3D printed easy-to-swallow food, comprising the following steps: (1) preparing a basic printing material: mixing pea protein isolate and water uniformly, microwave modification treatment, then adding strawberry powder to prepare a strawberry-pea protein gel base material; (2) hydrophilic colloid modification: adding selected types and concentrations of hydrophilic colloids, including one of gelatin, xanthan gum or flaxseed gum, to the base material, stirring uniformly and then cold setting at 4℃ to gel; (3) internal structure design: designing the internal filling structure of the 3D printing model according to the target texture grade, including determination of filling pattern type and filling percentage (4) 3D printing preparation: 3D printing of the modified gel using the set printing parameters to prepare a bite-sized food for patients with swallowing disorders with specific texture properties; In step (1), the microwave modification parameters are: power 800 W, time 40 s, pea protein isolate addition amount 20 %, and strawberry powder addition amount 20 %.

[0009] The optimal addition concentration of the hydrophilic colloid in the step (2) is selected from one of 0.3%, 0.6% and 0.9%, wherein the optimal addition amount of gelatin is 0.9%, the optimal addition amount of xanthan gum is 0.6%, and the optimal addition amount of flaxseed gum is 0.3%, all based on the total system dry basis.

[0010] In the step (3), the internal filling structure includes three filling pattern types: straight line type, honeycomb type and Hilbert curve type, and the filling percentage is set to 30%, 50%, 80% and 100%.

[0011] In the step (3), the texture grading is realized by adjusting the filling percentage: 30% filling corresponds to soft food, 50% filling corresponds to medium-hardness food, 80% filling corresponds to relatively hard food, and 100% filling corresponds to the hardest food.

[0012] In the step (4), the 3D printing parameters are: printing speed 20 mm / s, layer height 0.8 mm, nozzle diameter 0.8 mm, and product specification is a bite-sized cube of 15*15*15 mm. 3

[0013] Compared with the prior art, the present application has the following beneficial effects: (1) Dual synergistic regulation to improve texture adjustment capability Through the dual synergistic regulation mechanism of hydrophilic colloid modification and internal structure design, the texture adjustment range reaches 552.8%, which is significantly improved compared with single regulation mode (structure regulation only 381.37% and hydrophilic colloid modification only 35.6%). A multi-gradient texture regulation system based on IDDSI-4 level safety standard is established, and through continuous adjustable texture grade classification (soft, medium-hardness, relatively hard food), the individual needs of patients with different degrees of dysphagia can be met, and the key problem of insufficient texture customization adjustment capability of traditional technology is solved.

[0014] (2) Improved 3D printing precision and product stability The dual synergistic regulation technology adopted in the present application effectively improves the preparation precision and process stability. The 3D printing precision reaches 98.94%-99.21%, which is significantly better than 87.7% of the structure regulation only mode, and the product size precision is controlled within ±0.1 mm. The product stability is 94.12%-98.22% under 4℃ storage condition for 6 hours, and the texture parameter variation coefficient between batches is less than 5%. Especially, the structure collapse problem under low filling rate condition is effectively improved, the process stability and reproducibility are excellent, and it is suitable for large-scale production application.

[0015] (3) Establish the formula corresponding relationship between texture parameters and dysphagia level ​The present application establishes the accurate correspondence between the texture parameters based on hydrophilic colloids and internal structure design and the IDDSI-4 level safety standard. Through different parameter combinations, products with different texture gradients meeting the IDDSI-4 level safety requirements can be prepared: soft food adopts Hubert curve type 30% filling + flaxseed gum 0.3%, hardness 46.79 g; medium hardness food adopts linear type 50% filling + xanthan gum 0.6%, hardness 52.63 g; relatively hard food adopts honeycomb type 80% filling + gelatin 0.9%, hardness 203.76 g. Compared with the limitations of the traditional molding method, the present technology realizes the full coverage gradient adjustment from soft to relatively hard texture within the IDDSI-4 level safety framework, and provides a technical basis for the industrial application of 3D printing dysphagia food. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 Effect of hydrophilic colloids and internal structure design on the forming effect of 3D printed products of one bite size (0 h and 2 h after placement); Figure 2 Effect of hydrophilic colloids and internal structure design on the fork compression test of 3D printed products of one bite size; Figure 3 Design model of 3D printed products with different internal structures; Figure 4 Effect of hydrophilic colloids on the 3D printing forming effect of strawberry-PPI gel; The accompanying drawings incorporated in and forming a part of the specification, illustrate embodiments consistent with the present application and serve to explain the principles of the present application, together with the description.

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present application, and should not be regarded as limiting the scope. For those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings. DETAILED DESCRIPTION

[0018] The present application will be described in detail below with specific examples. Those skilled in the art should understand that these examples are only used to illustrate the present application, and should not be regarded as limiting the present application. The scope of protection of the present application is determined by the appended claims.

[0019] Example 1: Preparation of soft one bite size food The pea protein isolate was mixed with deionized water, and after stirring well, it was subjected to microwave modification treatment: power 800 W, time 40 s. After cooling to room temperature, 20% strawberry powder was added and stirred uniformly to prepare the strawberry-PPI gel base material. The flaxseed gum was configured into a 0.3% concentration colloidal solution in advance, then mixed with 20% pea protein isolate, and after microwave modification treatment, the mixture was cooled to room temperature in ice water, then 20% strawberry powder was added and mixed uniformly, and refrigerated at 4°C for 12 hours to gel. A 3D printing model was designed with a Hubert curve internal structure, and the filling percentage was set to 30%. The modified gel was 3D printed using the set printing parameters: printing speed 20 mm / s, layer height 0.8 mm, nozzle diameter 0.8 mm, and product size 15x15x15 mm³, a one-bite size cube.

[0020] The addition of 0.3% flaxseed gum achieved the best texture properties of IDDSI level 4 soft food while ensuring excellent printability. Compared with 0.6% and 0.9% concentrations, it had more suitable softness and swallowing safety. The prepared product had a hardness of 46.79±2.05 g, gumminess of 5.28±0.08, springiness of 14.08±0.71, and chewiness of 8.06±0.55. After IDDSI fork pressure test, fork drop test, and spoon tilting test, the product met the standard of level 4 dysphagia food. The 3D printing precision reached 98.94%, the product size was accurate, and the shape was well maintained.

[0021] Example 2: Preparation of medium-hardness one-bite-size food The strawberry-pea protein gel was prepared according to the method of Example 1, except that xanthan gum was used to configure a 0.6% concentration colloidal solution and mixed with pea protein isolate. A straight-line internal structure was used for 3D printing, and the filling percentage was set to 50%.

[0022] The addition of 0.6% xanthan gum showed the best medium-hardness food preparation effect, ensuring structural stability and meeting the texture requirements of IDDSI level 5. The prepared product had a hardness of 52.63±3.57 g, gumminess of 14.83±0.38, springiness of 26.42±2.17, and chewiness of 15.03±1.01. After IDDSI test verification, the product met the standard of level 4 dysphagia food. The 3D printing precision reached 99.15%, and the product showed good stability during storage.

[0023] Example 3: Preparation of harder texture one-bite-size food The strawberry-pea protein gel was prepared according to the method of Example 1, except that gelatin was used to configure a 0.9% concentration colloidal solution and mixed with pea protein isolate. A honeycomb internal structure was used for 3D printing, and the filling percentage was set to 80%.

[0024] The addition of 0.9% gelatin achieved the best effect of texture regulation of relatively hard food, providing sufficient mechanical strength while maintaining good 3D printing suitability. The hardness of the prepared product was 203.76 ± 6.47 g, gumminess was 26.89 ± 2.38, springiness was 28.22 ± 1.09, and chewiness was 22.81 ± 0.67. After IDDSI testing, the product met the standard of 4th level dysphagia food. The 3D printing precision reached 99.21%, and the product shape retention was excellent.

[0025] Comparative Example 1: 3D printing with only hydrophilic colloid modification The strawberry-pea protein gel base material was prepared according to the method of Example 1, and modified by adding 0.9% gelatin. The internal filling structure of the 3D printing model was fixed at 100% filling (solid structure). 3D printing was prepared according to the same printing parameters.

[0026] The hardness adjustment range of the prepared product was only 157.65-213.82 g, with an adjustment range of only 35.6%, which was much lower than the adjustment range of 552.8% in Example 1.

[0027] Comparative Example 2: 3D printing with only internal structure regulation The base material was prepared according to the method of Example 1, but no hydrophilic colloid was added. Only by adjusting the internal filling percentage (from 30% to 100%) to regulate the texture.

[0028] The hardness adjustment range of the prepared product was 32.75-157.65 g, with an adjustment range of 381.37%. However, when the filling percentage was 30%, the product collapsed seriously, the side length expanded to 17.23 ± 0.06 mm, and the printing precision was only 87.1%.

[0029] Comparative Example 3: Traditional molding of dysphagia food According to the method of simply relying on hydrophilic colloid modification in the prior art: adding 1.5% gelatin (higher than the addition amount of the present application) to strawberry-pea protein gel, and using traditional extrusion molding method to prepare the product. The results showed that the rheological property deteriorated during extrusion, the molding precision was poor, the hardness adjustment range of the product was narrow, and the diversified texture demand could not be met.

[0030] Table 1: Comparison of texture regulation ability of different preparation methods Preparation method Hardness adjustment range (g) Adjustment amplitude (%) Printing accuracy (%) Texture grade number Method of the invention 32.75-213.82 552.80 98.94-99.21 Multiple customizations Hydrocolloid modification only 157.65-213.82 35.60 92.40 3 Structure regulation only 32.75-157.65 381.37 87.10 5 Traditional molding Base value 150-200% <100 Not applicable 2-3 kinds Table 1 clearly shows the significant advantages of the present application over the prior art. In terms of hardness adjustment range, the present application achieves a complete coverage of 32.75-213.82 g, while the prior art has a significant capability blind area: Comparative Example 1 (only hydrophilic colloid modification) can only reach a high hardness range of 157.65-213.82 g, completely unable to prepare soft and medium hardness texture foods required; Comparative Example 2 (only structure regulation) can only reach a low hardness range of 32.75-157.65 g, unable to prepare foods required for harder texture. This complementary defect results in a single regulation technology that cannot meet the needs of all patients with dysphagia, while the present application successfully breaks through the technical dividing point of 157.65 g through dual synergistic regulation, achieving full-range blind area coverage.

[0031] In terms of texture regulation ability, the adjustment range of the present application reaches 552.8%, far exceeding 381.37% of Comparative Example 2 and 35.6% of Comparative Example 1, which directly reflects the technical value of dual synergistic regulation. The adjustment range of the traditional molding method is even less than 100%, completely unable to compare with the 3D printing technology. Such a large adjustment range means that the present application can make continuous and precise adjustments between very soft and relatively hard textures, providing personalized texture customization services for patients with different degrees of dysphagia.

[0032] In terms of preparation precision, the 3D printing precision of the present application reaches 98.94-99.21%, significantly better than 92.4% of Comparative Example 1 and 87.1% of Comparative Example 2. This precision advantage not only reflects in product size control, but more importantly, ensures the accurate realization of texture parameters, ensuring that the prepared food can accurately meet the corresponding IDDSI grade requirements. High-precision preparation is particularly critical for dysphagia food, as small differences in texture parameters can affect the safety of patients with dysphagia.

[0033] In terms of application range, the present application can achieve customized preparation of multiple texture grades, while Comparative Example 1 can only provide 3 texture choices, Comparative Example 2 provides 5, and the traditional molding method can only provide 2-3 fixed choices. This improvement in customization capability means that patients with different degrees of dysphagia can be provided with precisely matched food, truly achieving the goal of industrialized production of personalized medical food.

[0034] As can be seen from the above examples, the dual synergistic texture customization regulation system based on hydrophilic colloid and internal structure design established by the present application can accurately meet the individual needs of dysphagia patients with different texture requirements within the IDDSI 4-level safety standard framework, solving the technical problems of insufficient texture customization regulation ability and low 3D printing precision of the prior art.

Claims

1. A method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food, characterized in that... Follow these steps: (1) Preparation of basic materials: Pea protein isolate was mixed with water and microwave modified. Then strawberry powder was added to prepare strawberry-pea protein gel basic materials. (2) Hydrophilic colloid modification: Add a selected type and concentration of hydrophilic colloid, including one of gelatin, xanthan gum or flaxseed gum, to the base material, stir evenly and then refrigerate at 4°C to gel. (3) Internal structure design: Design the internal infill structure of the 3D printed model according to the target texture level, including the determination of the infill pattern type and infill percentage; (4) 3D printing preparation: The modified gel was 3D printed using the set printing parameters to prepare a bite-sized food for patients with dysphagia with specific textural properties.

2. The method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food according to claim 1, characterized in that... In step (1), the microwave modification parameters are: power 800 W, time 40 s, pea protein isolate addition amount 20%, and strawberry powder addition amount 20%.

3. The method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food according to claim 1, characterized in that... In step (2), the optimal addition concentration of the hydrophilic colloid is selected from 0.3%, 0.6%, and 0.9%, wherein the optimal addition amount of gelatin is 0.9%, the optimal addition amount of xanthan gum is 0.6%, and the optimal addition amount of flaxseed gum is 0.3%, all based on the total dry weight of the system.

4. The method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food according to claim 1, characterized in that... In step (3), the internal filling structure includes three filling pattern types: straight line, honeycomb, and Hilbert curve; the filling percentage is set to 30%, 50%, 80%, and 100%.

5. The method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food according to claim 1, characterized in that... In step (3), the texture classification is achieved by adjusting the filling percentage: 30% filling corresponds to soft food, 50% filling corresponds to medium hardness food, 80% filling corresponds to relatively hard food, and 100% filling corresponds to the hardest food.

6. The method for preparing a texture-customized, bite-sized, easily swallowable 3D-printed food according to claim 1, characterized in that... In step (4), the 3D printing parameters are: printing speed 20 mm / s, layer height 0.8 mm, nozzle diameter 0.8 mm, and product dimensions 15 × 15 × 15 mm. 3 A cube the size of a mouthful.

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