High-adaptability phaseolus calcaratus and coix seed 3D printing food material as well as processing method and application thereof

Abstract

The invention belongs to the technical field of 3D printing food materials, and relates to a high-adaptability phaseolus calcaratus and coix seed 3D printing food material as well as a processing method and application thereof. The 3D printing food material comprises the following raw materials in percentage by mass: 25-30% of coix seed powder, 25-30% of phaseolus calcaratus powder, 20-25% of raw eggs, 20-25% of butter and 5-10% of sugar. The phaseolus calcaratus and coix seed based 3D printing material is created for the first time, through the specific proportion of the phaseolus calcaratus and coix seed based 3D printing material, the viscoelasticity, the particle size and other key parameters of the material are accurately regulated and controlled, the problems of blockage and molding collapse caused when the raw materials are hard to apply to 3D printing are solved, and continuous and smooth printing and high-precision molding are achieved; the technical blank of the red bean and coix seed 3D printing material is filled. Meanwhile, a printed finished product can be directly eaten after being baked, has unification of nutrition, delicious taste and convenience, and has a wide market application prospect.

Description

Technical Field

[0001] This invention belongs to the field of 3D printing food materials technology, specifically relating to a highly adaptable 3D printed food material of red bean and barley, its processing method, and its application. Background Technology

[0002] Job's tears are nutritionally balanced, with carbohydrates accounting for about 65%, protein about 17%, and fat about 5%. They also contain various active ingredients such as coixol, which have anti-inflammatory, analgesic, anti-swelling, diuretic, antirheumatic, spleen-strengthening, stomach-nourishing, and body-strengthening effects. Red beans are rich in protein and also have the effects of clearing heat and detoxifying, moisturizing the intestines and promoting bowel movements, reducing swelling and beautifying the skin. However, domestic products related to red beans and barley are still in the initial processing stage, and there are still many outstanding problems that need to be overcome: First, they are not convenient to cook and eat. The raw materials are hard and require several hours of soaking and long cooking to be fully cooked, which makes them not ready to eat and prone to clumping and undercooking after cooking. Second, they have obvious defects in taste and flavor. Traditional products such as red bean and barley porridge and bean cakes have a rough texture, strong graininess, and a simple and bland flavor, which lacks complexity and limits consumer acceptance. Third, the product forms are fixed, mostly existing in traditional forms such as porridge, powder, and cakes, which makes it difficult to meet the needs of modern consumers for personalized, customized, and aesthetically pleasing food.

[0003] 3D printing technology constructs complete objects by layering adhesive materials. It has been widely applied in fields such as medicine, aerospace, construction, and mold manufacturing, and its application potential in the food industry has gradually become apparent in recent years. Compared to traditional food processing technologies, food 3D printing technology has significant advantages. For example, it can design and print personalized diets based on the physical condition and nutritional needs of different groups of people. However, 3D printing places stringent requirements on the physicochemical properties of food materials, simultaneously satisfying requirements for material flow, molding stability, and structural support. Currently, most natural ingredients, after simple processing, are difficult to adapt to printing needs, and problems such as printhead clogging, post-printing collapse, and poor interlayer bonding are common. Zhang Min et al. (2017) invented a method for precisely shaping ready-to-eat prepared mashed potatoes using 3D printing, improving the shaping characteristics and texture of the mashed potatoes by adding colloids and white chocolate. Chen Ling et al. (2017) proposed a method for adjusting the digestibility of barley starch based on 3D printing technology, using an oil-water mixture system to optimize the digestibility and printing compatibility of starch. CN201610574765.5 discloses a 3D-printed food material of fig rice flour and its processing method; CN201610574883.6 discloses a 3D-printed food material of monkey head mushroom rice flour and its processing method; CN201610601586.6 discloses a 3D-printed food material of longan rice flour and its processing method; CN201610574963.1 discloses a 3D-printed food material of mulberry rice flour and its processing method, etc. These patents utilize these nutrient-rich raw materials for 3D printing, enabling product diversification and personalization, and enriching the variety of 3D-printed food materials. However, there are currently no reports on technologies using adzuki beans and Job's tears as 3D printing food materials. Furthermore, the hard texture and roughness of adzuki beans and Job's tears present a more severe challenge to printing compatibility compared to ingredients like potatoes, barley, starch, and rice flour. Simple pretreatment methods such as soaking and crushing cannot solve the problems of clogging and collapse caused by uneven particle size and viscoelasticity imbalance. It also makes it difficult to overcome the limitations of traditional product texture and form. Therefore, it is impossible to directly apply adzuki beans and Job's tears to existing 3D printing food material technologies. Thus, developing an adzuki bean and Job's tears 3D printing material that combines printing compatibility, nutrient retention, and palatability has become a pressing technical challenge in this field. Summary of the Invention

[0004] To address the problems of poor processing convenience, coarse taste, and limited form of red bean and barley products in existing technologies, as well as the difficulty in adapting the raw materials to 3D printing technology, this invention provides a highly adaptable 3D printed food material for red beans and barley, along with its processing method and application. This achieves a smooth and unobstructed printing process, stable molding without collapse, while preserving the nutritional advantages of the raw materials and improving the taste, thus expanding the personalized application scenarios of red bean and barley foods.

[0005] The technical solution adopted by this invention to solve its technical problem is: One objective of this invention is to provide a highly adaptable 3D-printed food material made from red beans and Job's tears. The 3D-printed food material is made primarily from Job's tears powder and red bean powder, mixed with other ingredients. The ingredients of the 3D-printed food material, by weight percentage, include: 25-30% Job's tears powder, 25-30% red bean powder, 20-25% raw egg, 20-25% butter, and 5-10% sugar.

[0006] Preferably, the Job's tears powder and red bean powder are powders formed by grinding Job's tears and red beans, respectively. More preferably, the particle size of the Job's tears powder and red bean powder is not higher than 150 μm. Even more preferably, the Job's tears powder and red bean powder are obtained by grinding Job's tears and red beans and then passing them through a 100-mesh sieve. By adopting the above technical solution, pre-treating Job's tears and red beans can facilitate smoother printing and prevent excessively large particle sizes from affecting the printing effect.

[0007] Preferably, the butter is unsalted butter, whose milky flavor can improve the palatability of the product and optimize the viscoelasticity of the material, thereby enhancing molding stability.

[0008] Preferably, the sugar is at least one of granulated sugar, powdered sugar, brown sugar, fructose, sucrose, and sugar substitute, and more preferably granulated sugar.

[0009] Preferably, the method for preparing the 3D printed food material includes the following steps: (1) Weigh out the ingredients according to the recipe: Job's tears powder, red bean powder, raw egg, butter and sugar; (2) Melt the butter at a temperature not lower than 30°C to ensure it melts completely; more preferably, melt it in a water bath at around 45°C. (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and the dough is free of granules. This mixture is ready for printing.

[0010] Preferably, the apparent viscosity of the 3D printed food material is 1500-2500 Pa·s, the storage modulus is 70-100 Pa, and the loss modulus is 40-50 Pa.

[0011] Another objective of this invention is to provide a processing method for 3D-printed food materials with high adaptability of red bean and Job's tears, specifically including the following steps: (1) Weigh out the Job's tears powder, red bean powder, raw egg, butter and sugar according to the recipe; (2) Melt the butter at a temperature not lower than 30°C to ensure it is fully melted; (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and there are no lumps or dough to obtain the mixed ingredients; (4) The mixed raw materials from step (3) are used for 3D printing to obtain 3D printed food products based on red beans and barley.

[0012] Preferably, the preparation method of the raw materials in step (1) includes the following steps: wash and dry the Job's tears and red beans respectively, grind them with a high-speed grinder and pass them through a 100-mesh sieve to obtain Job's tears powder and red bean powder, so as to prevent the particle size from being too large and affecting the printing effect during printing; or the Job's tears and red beans can be mixed together, ground and sieved to obtain mixed Job's tears powder and red bean powder.

[0013] Preferably, the melting temperature in step (2) is 30℃~60℃, more preferably 45℃. Even more preferably, melting is carried out in a water bath. By adopting the above technical solution, it is possible to ensure that the butter is fully melted without affecting the performance and function of other materials; excessively high temperatures will damage the egg components, causing denaturation and coagulation, while excessively high butter temperatures will lead to excessive oxidation and decomposition of the milk fat, producing off-flavors, damaging flavor components, and causing caramelization of the white sugar.

[0014] Preferably, in step (4), the nozzle diameter is 1.2±0.1mm, the printing speed is 30±5mm / s, the fill rate is 50%±5%, and the printing temperature is 25℃.

[0015] Another objective of this invention is to provide an application of the highly adaptable 3D-printed food material of red adzuki bean and Job's tears described above in the field of food processing.

[0016] Preferably, the finished product of the 3D-printed food material based on red beans and Job's tears can be eaten after baking. More preferably, the baking temperature is 180-200℃ and the time is 20-40 minutes.

[0017] Compared with the prior art, the beneficial effects of the present invention are: (1) The raw materials do not need to be soaked and boiled for a long time. They can be eaten after being baked for a short time after printing, which greatly improves convenience. By refining the powder and combining it with butter and eggs, the rough texture of traditional products is completely improved, achieving a delicate and soft eating experience. The aroma of soybeans and milk blends harmoniously, making the flavor richer.

[0018] (2) The first 3D printing material based on red bean and coix seed was created. By using a specific ratio of red bean and coix seed with butter and eggs, the key parameters such as viscoelasticity and particle size of the material were precisely controlled, which solved the problems of blockage and molding collapse caused by the hardness of the raw materials. This enabled continuous and smooth printing and high-precision molding, filling the technological gap of red bean and coix seed 3D printing materials.

[0019] (3) It can customize any complex shape through digital modeling, break through the traditional single form of porridge and cake, and meet the needs of personalized diet and scenario (such as children's fun food, elderly easy-to-eat shaped food, customized gift food, etc.); at the same time, it can adjust the raw material ratio according to the needs to achieve precise nutritional customization.

[0020] (4) After baking at 180-200℃, the coixol retention rate is 92.5%, the protein retention rate is 95.6%, and the dietary fiber retention rate is 96.3%, achieving a unity of nutrition, deliciousness, and convenience, and has broad market application prospects. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the model prepared in Example 1; Figure 2 This is a schematic diagram of the finished product prepared in Example 1; Figure 3 This is a schematic diagram of the energy storage modulus of the finished product prepared in Example 2. Note: The value on the vertical axis is 1 / 1000 of the actual energy storage modulus (G') / loss modulus (G''), and the unit is Pa (abbreviated as P). Figure 4 This is a schematic diagram of the loss modulus of the finished product prepared in Example 2. Note: The value on the vertical axis is 1 / 1000 of the actual energy storage modulus (G') / loss modulus (G''), and the unit is Pa (abbreviated as P). Figure 5 This is a schematic diagram showing the loss tangent of the finished product prepared in Example 2; Figure 6 This is a schematic diagram of the apparent viscosity of the finished product prepared in Example 3; Figure 7 This is a schematic diagram showing the viscosity of the finished product prepared in Example 3. Detailed Implementation

[0022] To better clarify and understand the objectives, process solutions, and advantages of this invention, the technical solutions and implementation methods of this invention will be further described clearly, completely, and in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the embodiments described in this invention are implemented under the premise of the technical solutions of this invention, providing detailed implementation methods and specific operating procedures, but are only some embodiments of this invention, not all embodiments. The specific implementation methods described are limited to illustrating and explaining this invention and do not limit this invention. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0023] Unless otherwise specified, the experimental methods and conditions used in the embodiments of this invention are conventional methods and conditions. The materials, reagents, instruments, and equipment used in the embodiments, unless otherwise specified, are all conventional substances or equipment known to those skilled in the art and can be obtained commercially or prepared by conventional methods. The reaction conditions described in the invention's content are all capable of achieving the reactions and obtaining the desired products.

[0024] This invention provides a highly adaptable 3D-printed food material based on red bean and Job's tears. The 3D-printed food material uses Job's tears powder and red bean powder as the main raw materials, mixed with other ingredients. The raw materials of the 3D-printed food material, by weight percentage, include: 25-30% Job's tears powder, 25-30% red bean powder, 20-25% raw egg, 20-25% butter, and 5-10% sugar. This invention, through the synergistic control of powder pretreatment and the proportions of composite excipients, can obtain a red bean and Job's tears-based 3D-printed food material whose properties meet the requirements of 3D printing in all aspects.

[0025] In this invention, Job's tears and red beans, representative ingredients with both medicinal and edible properties, are used as the main materials. Job's tears powder provides a basic powder matrix, offering structural support for printing, while also being rich in carbohydrates, proteins, and active ingredients, retaining its nutritional benefits such as strengthening the spleen and stomach. Red bean powder synergistically forms a powder matrix with Job's tears powder, ensuring structural stability after printing and further supplementing protein and dietary fiber to enhance satiety, aligning with the concept of green eating. Furthermore, the addition of compound auxiliary materials further improves the physicochemical properties of the printing material and enriches the flavor and texture of the product.

[0026] In one embodiment of the present invention, the Job's tears powder and red bean powder are powders formed by pulverizing Job's tears and red beans, respectively, with a particle size not exceeding 150 μm. By adopting the above technical solution, pre-treating Job's tears and red beans can facilitate smoother printing and prevent excessively large particle sizes from affecting the printing effect.

[0027] In one embodiment of the present invention, the coix seed powder and the red bean powder are obtained by crushing coix seed and red bean into powder and passing them through a 100-mesh sieve.

[0028] In this invention, the protein in the egg white of raw eggs has strong binding properties, and the lipids in the yolk synergistically improve the pseudoplasticity of the material. Therefore, it provides binding properties to tightly bind powder particles, improves material rheology, enhances printing continuity, and also supplements high-quality protein, improving the softness of the finished product. Furthermore, it is difficult to easily replace eggs with other types of eggs, such as duck eggs or goose eggs, which have larger yolks and higher lipid content, leading to higher material lubricity. Under the formulation conditions of this invention, it is difficult to obtain 3D printing food materials with excellent performance in all aspects, thus increasing the complexity of the formulation and deviating from the advantage of the simple and readily available raw materials of this invention. Correspondingly, it is also difficult to deduce the raw eggs and their proportions of this invention from the egg products used in other existing technologies.

[0029] In this invention, the core function of butter is to provide lubrication. The fat components of butter can form a lubricating layer on the surface of powder particles, reducing friction between the material and the print head, preventing clogging, and enhancing material flowability. Simultaneously, it regulates material viscosity, balancing "plasticity" and "support," allowing for rapid setting after printing and preventing collapse after molding. Furthermore, butter imparts a rich flavor to the finished product and improves its smoothness. Moreover, the butter in this invention is semi-solid at room temperature and melts at around 45°C. Its milk fat provides a binding aid, while other commonly used oils are mostly liquid. Therefore, it is difficult to replace butter with other commonly used liquid oils, and correspondingly, it is difficult to deduce the butter and its proportions of this invention from other commonly used oils disclosed in other existing technologies.

[0030] In one embodiment of the present invention, the butter is unsalted butter, whose milky flavor can improve the palatability of the product and optimize the viscoelasticity of the material, thereby enhancing molding stability.

[0031] In one embodiment of the present invention, the sugar is at least one of granulated sugar, powdered sugar, brown sugar, fructose, sucrose, and sugar substitute.

[0032] In one embodiment of the present invention, the sugar is granulated sugar. Sugar, especially granulated sugar, can adjust the sweetness of materials and improve flavor; at the same time, it slightly adjusts viscosity, helps improve printing smoothness, thereby improving the palatability of the finished product and meeting basic flavor requirements.

[0033] In one embodiment of the present invention, in addition to the basic formula of the present invention, other additives may be added as needed to meet the requirements of the material for flavor, storage, etc.

[0034] In one embodiment of the present invention, the method for preparing the 3D printed food material includes the following steps: (1) Weigh out the ingredients according to the recipe: Job's tears powder, red bean powder, raw egg, butter and sugar; (2) Melt the butter at a temperature not lower than 30°C to ensure it melts completely; preferably, melt it in a water bath at around 45°C. (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and the dough is free of granules. This mixture is ready for printing. Note that the ingredients must be added in order, otherwise there may be uneven mixing, granular clumps, and damage to rheological properties.

[0035] In one embodiment of the present invention, the 3D printed food material is required to meet the core requirements of 3D printing such as "smooth material output, stable molding, and no collapse" by having the following physicochemical properties: apparent viscosity of 1500-2500 Pa·s, storage modulus of 70-100 Pa, and loss modulus of 40-50 Pa.

[0036] In one embodiment of the present invention, a processing method for any of the above-mentioned 3D printed food materials is provided. After preparing the mixed raw materials by the above-mentioned preparation method, 3D printing is performed to obtain the printed finished product based on red bean and barley. Specifically, the method includes the following steps: (1) Weigh out the ingredients according to the recipe: Job's tears powder, red bean powder, raw egg, butter and sugar; (2) Melt the butter at a temperature not lower than 30°C to ensure it is fully melted; more preferably, melt it in a water bath at 45°C. (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and there are no lumps or dough to obtain the mixed ingredients; (4) The mixed raw materials from step (3) are used for 3D printing to obtain 3D printed food products based on red beans and barley.

[0037] In one embodiment of the present invention, when 3D printing food materials, the nozzle diameter is 1.2 mm, the printing speed is 30 mm / s, the infill rate is 50%, and the printing temperature is 25°C. By adopting the aforementioned technical solution, during the printing process, if the nozzle diameter is too large, material is easily ejected, but the finished product is rough due to the thicker lines; if the nozzle diameter is too small, the printed product is fine, but material ejection is difficult and prone to clogging. In this invention, the nozzle diameter is determined to be 1.2 mm, which ensures both the fineness of the finished product and the continuity of material ejection. Printing speed affects printing accuracy. When the printing speed is too fast, the material is quickly extruded due to excessive ejection, affecting accuracy; when the printing speed is too slow, the material is not easily extruded, affecting material continuity. In this invention, the printing speed is determined to be 30 mm / s. The fill rate affects product collapse. If the fill rate is too small, the finished product will not form properly and will collapse quickly after printing; if the fill rate is too large, it is uneconomical and affects aesthetics. In this invention, the fill rate is determined to be 50%. Printing temperature affects material flow. If the printing temperature is too high, the grease will melt easily, resulting in excessive grease ejection and the finished product will easily collapse; if the printing temperature is too low, it affects printing characteristics. In this invention, the printing temperature is determined to be 25℃.

[0038] In one embodiment of the present invention, an application of any of the above-mentioned 3D printed food materials based on red beans and Job's tears in the field of food processing is also provided.

[0039] In one embodiment of the present invention, the finished product obtained by 3D printing can be eaten after baking. More preferably, the baking temperature is 180-200°C and the baking time is 20-40 minutes.

[0040] Due to space limitations, some embodiments are listed below to further illustrate the advantages of the technical solution of the present invention.

[0041] Example 1

[0042] (1) Formula: Based on a total weight of 100%, the ingredients are: 25% Job's tears powder, 25% red bean powder, 25% eggs, 20% butter, and 5% white sugar.

[0043] The process involves washing and drying Job's tears and red beans, then grinding them in a high-speed grinder and passing them through a 100-mesh sieve to obtain Job's tears powder and red bean powder; the butter used is unsalted butter.

[0044] (2) Preparation method: a. Weigh out all materials according to the formula; b. Melt the butter in a water bath at 45°C; c. Add the eggs, sugar, red bean powder, and barley powder to the melted butter in that order and stir until the mixture is evenly colored and forms a smooth dough without any lumps. d. Print: The mixed material is placed into the feed hopper of the 3D printer. The nozzle diameter is set to 1.2 mm, the printing speed to 30 mm / s, the fill rate to 50%, and the printing temperature to 25℃. A lipstick is used as the model for 3D printing.

[0045] Figure 1 This is a model diagram for this embodiment. Figure 2 The image shows the actual product obtained after 3D printing based on the model in this embodiment. As can be seen from the image, the product is smooth and without collapse, indicating that there was no jamming during the printing process and that the finished product has excellent support performance.

[0046] The printed product in this embodiment can be eaten directly after baking at 180°C for 30 minutes.

[0047] Example 1 Performance Test:

[0048] Based on the core requirements of this invention for 3D printing—"smooth material output, stable molding, and no collapse"—the raw materials for 3D printing food must meet the following property parameters, as shown in Table 1 below. All data were determined experimentally.

[0049] To verify the 3D printing adaptability and product characteristics of the formulation in Example 1, dynamic rheological properties, steady-state rheology, and performance of the printed product were tested, with wheat flour dough from Comparative Example 1 used as a control.

[0050] (1) Dynamic rheological property testing Test conditions: A rheometer (PP50 probe) was used at a temperature of 25℃, a plate gap of 0.5mm, a strain of 0.3%, and a frequency range of 0.1-100s⁻¹. The storage modulus (G'), loss modulus (G''), and loss tangent (tanδ) were recorded. The test results are shown in Table 2 below.

[0051] Analysis: In Example 1, both G' and G'' were significantly lower than those of wheat flour dough (G' decreased by 33.7% and G'' decreased by 34.5%), indicating that the material was softer and more plastic. The tanδ was close to that of wheat flour dough and less than 1, indicating that it was a viscoelastic semi-solid. After printing, it had stable support and no risk of collapse.

[0052] (2) Steady-state rheology and printing smoothness test Test conditions: temperature range 30-65℃, shear rate 0.01-100 s⁻¹, cooling rate 3℃ / min; apparent viscosity was measured. Test results are shown in Table 3 below.

[0053] Printhead clogging rate detection method: 1. Prepare 500g of the mixed raw material of Example 1. Debug the FDM food 3D printer according to the 3D printing parameters recorded in the patent (nozzle diameter 1.2mm, printing speed 30mm / s, fill rate 50%, printing temperature 25℃) to ensure that there is no residual material clogging the initial state of the equipment; 2. Load the mixed raw material into the printer feed cylinder, start the equipment to continuously print a standard cube model (side length 50mm), and test continuously for 30 minutes; 3. Observe the output status in real time during the printing process: when the nozzle output is interrupted, the output volume is lower than 50% of the normal flow rate, or material accumulates on the outer wall of the nozzle and affects normal extrusion, it is judged as a clogging, and the machine is stopped immediately. Use a special cleaning tool (such as a high-temperature resistant plastic needle) to clean the residual material inside the nozzle and record the time taken for a single cleaning; 4. Repeat steps 2-3 to conduct 3 parallel tests, and count the number of cloggings and the average time taken for a single cleaning within 30 minutes of each test.

[0054] Printhead clogging rate (%) = (Average time per cleaning cycle × Total number of clogging cycles) / Total test time (30 min) × 100% Note: No clogging occurred in the three parallel tests in Example 1, and the total number of clogging times was 0, so the printhead clogging rate was 0%; the average time for a single cleaning was determined by pre-experiment and was 2 minutes / time, which was used for formula logic verification.

[0055] Analysis: The apparent viscosity of Example 1 at low shear rate is only 57.8% of that of wheat flour dough, indicating better flowability; it can be printed continuously for 30 minutes without clogging, while the clogging rate of wheat flour dough reaches 40% due to its high viscosity, proving that the material output of Example 1 has excellent smoothness.

[0056] (3) Performance testing of printed products Test metrics: Shape accuracy (actual printed volume / model volume × 100%), shrinkage rate (1 - volume after printing / volume before printing × 100%). Test results are shown in Table 4 below.

[0057] The actual side lengths of the samples before and after printing were measured using a high-precision digital vernier caliper (accuracy 0.01mm). The length, width and height of the samples were measured at each of the three height levels (top, middle and bottom) of the finished product (a total of 9 measurement points). The measured values ​​were recorded and the average value was calculated to obtain the actual side lengths L, W and H; the actual volume V = L × W × H.

[0058] Shape accuracy = (Actual printed volume / Model volume) × 100% Shrinkage rate = 1 - (Volume after printing / Volume before printing) × 100% Analysis: The shape accuracy exceeds 90%, the shrinkage rate is less than 5%, and the appearance of the finished product in Figure 2 (smooth and without collapse) proves that the molding stability and structural integrity of the formulation in Example 1 are excellent.

[0059] (4) Quantitative testing of finished product taste and flavor Test objective: To verify the smoothness and richness of the flavor of the finished product after baking, and to demonstrate the advantage of "improving the rough texture of traditional red bean and barley products".

[0060] Test method: Sample preparation: Take the printed product (lipstick model) from Example 1, bake it at 180℃ for 30 minutes, and cool it to room temperature before use; the control group is commercially available traditional red bean and barley cake (without 3D printing and butter-egg compound processing). Sensory evaluation: Thirty professional sensory evaluators (trained by GB / T 29604-2013) were invited to score the samples from three dimensions: “fineness (1-5 points, 5 points for no grainy texture), softness (1-5 points, 5 points for easy chewing), and flavor harmony (1-5 points, 5 points for the fusion of bean and milk aromas)”, and the average score was calculated.

[0061] Particle size analysis: The particle size distribution of the pulverized finished product was determined using a laser particle size analyzer, and the D50 (median particle size) was recorded. The test results are shown in Table 5 below:

[0062] Conclusion: The finished product of this invention has a delicate texture (D50 is only 32.9% of the control group), is soft and easy to chew, and has a harmonious blend of bean and milk aromas, which is significantly better than traditional products and improves consumer palatability.

[0063] Nutritional content retention test of finished product: Test objective: To verify the retention of core nutrients of red beans and barley in the finished product after baking, and to demonstrate the advantage of "nutrient retention".

[0064] Test method: Detection indicators: The characteristic active ingredients of coix seed (coixol), the core nutrients of red adzuki bean (protein) and dietary fiber were selected and their contents in the "mixed raw materials before printing" and the "finished product after baking" were determined, and the retention rate was calculated.

[0065] Coixol: determined by high performance liquid chromatography (HPLC, refer to GB / T 35954-2018); Protein: Determined by the Kjeldahl method (GB 5009.5-2016); Dietary fiber: determined by enzymatic gravimetric method (GB 5009.88-2014); The test data is shown in Table 6 below:

[0066] Conclusion: Baking at 180-200℃ causes minimal damage to core nutrients, with over 92% retention rates of coixol, protein, and dietary fiber, achieving a balance between nutrition and deliciousness, and meeting the needs of a healthy diet.

[0067] Example 2

[0068] Based on Example 1, the formula was modified as follows: 25% Job's tears powder, 25% red bean powder, 20% egg, 25% butter, and 5% white sugar (based on 100% of total mass). All other components remained the same as in Example 1. This example exhibited smooth printing without jamming, good continuity, and produced a smooth, non-collapsed finished product with excellent support properties. Furthermore, the taste, flavor, and nutritional value of the baked product were essentially equivalent to those of Example 1.

[0069] Example 3

[0070] Based on Example 1, the formula was modified as follows: 25% Job's tears powder, 25% red bean powder, 20% egg, 20% butter, and 10% white sugar (based on 100% of total mass). All other components remained the same as in Example 1. This example exhibited smooth printing without jamming, good continuity, and produced a smooth, non-collapsed finished product with excellent support properties. Furthermore, after baking, the finished product's taste, flavor, and nutritional value were essentially equivalent to that of Example 1, with a sweeter taste.

[0071] Scale settings:

[0072] Comparative Example 1 This experiment provides a wheat flour dough for performance comparison. The preparation method is as follows: Mix an appropriate amount of wheat flour (medium gluten) with water at a ratio of 2:1, pouring and stirring at the same time, knead into a smooth dough, cover with plastic wrap, let it stand at room temperature for about 30 minutes, and then knead repeatedly until the dough is smooth and elastic. This yields the wheat flour dough. (Note: This comparative ratio is used for basic comparison with the red bean and barley material of this invention in terms of rheological properties and printing smoothness. For example, "comparison with wheat flour dough" in performance tests 1 and 2 refers to this comparative ratio.)

[0073] Comparative Example 2 (Verifying the role of raw material size) This example provides a 3D-printed food material based on red beans and Job's tears. The preparation method is the same as in Example 1, except that the Job's tears powder and red bean powder obtained after pulverizing the raw materials do not pass through a 100-mesh sieve, and the particle size is 200-300μm (after pulverizing, they pass through a 40-mesh sieve). A comparison between this example and Example 1 is shown in Table 7 below:

[0074] Finished Product Surface Roughness Testing Method: 1. Take a 10mm × 10mm flat surface sample from the 3D printed product of Comparative Example 2. Wipe the sample surface with a lint-free cloth soaked in anhydrous ethanol to remove residual powder, and let it dry for later use. 2. Debug the TR200 portable roughness tester: Set the measurement mode to "Arithmetic Mean Deviation (Ra)", the sampling length to 0.8mm, the evaluation length to 4mm (5 sampling lengths), and the trigger force to 0.05N. 3. Fix the sample on the instrument's worktable, ensuring that the measurement direction is consistent with the printing layer direction. Start the instrument for automatic scanning. Select 3 different measurement areas for each sample and record the Ra value of each area. 4. Calculate the average Ra value of each sample as the final finished product surface roughness data.

[0075] The results show that in this example, the large-diameter powder clogs the nozzle, causing material interruption; the large particle size causes the finished product surface to be uneven, which cannot meet the requirements of fine printing. At the same time, the increased friction between large-diameter particles and the excessively high viscosity further aggravate the risk of clogging; while the small particle size in Example 1 can ensure smooth material output and avoid clogging.

[0076] Comparative Example 3 (Butter was replaced with soybean oil to verify the effect of "type of butter") This example provides a 3D printed food material based on red beans and Job's tears. The preparation method is the same as in Example 1, except that unsalted butter is replaced with an equal mass of soybean oil.

[0077] Comparative Example 4 (Butter was replaced with lard to verify the effect of "type of butter") This example provides a 3D printed food material based on red beans and barley. The preparation method is the same as in Example 1, except that unsalted butter is replaced with an equal mass of lard.

[0078] Comparative Example 5 (Butter was replaced with water to verify the effect of "type of butter") This example provides a 3D printed food material based on red beans and Job's tears. The preparation method is the same as in Example 1, except that unsalted butter is replaced with an equal mass of deionized water.

[0079] The results of testing comparative examples 3-5 and example 1 are shown in Table 8 below:

[0080] Finished product collapse rate test method: Finished product collapse rate (%) = (Number of collapsed samples / Total number of tested samples) × 100% Note: 1. Constant temperature and humidity (25℃, 60% RH) must be maintained throughout the process to avoid temperature fluctuations causing denaturation of raw materials (such as egg white) and humidity changes causing moisture absorption or loss, which could interfere with the collapse determination results. 2. At least 3 parallel samples per group, and a total of ≥9 test samples, must be used to ensure statistical significance and avoid the influence of random errors from a single sample on the results.

[0081] Comparative Example 6 (random feeding, verifying the effect of "feeding order") This example provides a 3D-printed food material based on red beans and Job's tears. The preparation method is the same as in Example 1, except that all ingredients (eggs, sugar, red bean powder, and Job's tears powder) are added to melted butter simultaneously, without any specific order of mixing. A comparison between this example and Example 1 is shown in Table 9 below:

[0082] Method for detecting particle residue rate of materials: 1. Sample sampling and pretreatment: Prepare mixed raw materials according to the preparation method of Comparative Example 6. After thorough stirring, randomly select 3 parallel samples from the raw materials using the quartering method. The mass of each sample is 100.0g, and it is recorded as the total mass of the sample, m_total. 2. Particle filtration and collection: Select a 100-mesh standard sieve (pore size 150μm, consistent with the powder particle size requirement in Example 1). Spread each sample evenly on the sieve and place it in a vibrating sieve separator (amplitude 3mm, frequency 50Hz) for 10min. After sieving, collect the agglomerated particles that do not pass through the sieve with a dust-free brush, place them in a desiccator to cool to room temperature (25℃), weigh the mass of the particles that do not pass through, and record it as the particle residue mass, m_residual, accurate to 0.01g. 3. Blank control calibration: Take 25.0g each of coix seed powder and red bean powder from the same batch as the sample (simulating the total powder proportion in Comparative Example 6), mix them, and sieve them according to the above steps. Record the residual particle mass m_blank of the blank group. This is used to deduct any trace hard agglomerates that may exist in the raw materials (such as undispersed original particles after coix seed and red bean powdering), ensuring that the results only reflect the residue caused by uneven mixing due to "disordered feeding". Material particle residue rate (%) = (m_residual - m_blank) / m_total × 100%.

[0083] Apparent viscosity uniformity: 1. Sampling point setup and sample preparation: The mixed raw material (total ≥ 500g) prepared in Comparative Example 6 was uniformly loaded into a cylindrical container (diameter 10cm, height 15cm). Five evenly distributed sampling points (top center, top edge, middle center, bottom center, bottom edge) were set along the radial and axial directions of the container. 20g of raw material was extracted from each sampling point as a test sample, resulting in a total of five parallel samples. 2. Using the same rheometer (PP50 probe) as in Example 1, the test conditions were set as follows: temperature 25℃, shear rate 0.1s⁻¹ (steady-state shear mode). The apparent viscosity of the five samples was measured and recorded as (η1, η2, η3, η4, η5) (unit: Pa·s, accurate to 1 Pa·s). The average apparent viscosity η (average) of the five samples was calculated, and then the absolute deviation of the viscosity of each sample from the average value was calculated to determine the maximum absolute deviation (ηmax). Apparent viscosity uniformity (deviation %) = {ηmax / η (average)} × 100%.

[0084] Printed Product Qualification Rate: 1. Sample Preparation: Using the mixed raw materials of Comparative Example 6, and following the 3D printing parameters of Example 1 (nozzle diameter 1.2mm, printing speed 30mm / s, infill rate 50%, printing temperature 25℃), 30 standard cube products (model size: side length 30mm, set volume 27000mm³) were continuously printed, recorded as the total number of prints (Ntotal). 2. Defect Judgment Criteria: After printing, the finished products were placed in an environment of 25℃ and 60% relative humidity to cool for 30 minutes. The appearance and structure of each product were inspected one by one. Any of the following defects were judged as "unqualified products": Appearance defects: dents or cracks with a diameter ≥2mm on the surface, or adhered undispersed particles (particle size ≥150μm); Structural defects: shape deviates from a cube (side length deviation ≥2mm), interlayer separation (layer height ≥1mm), local collapse (height reduction ≥1mm); Printing defects: material breakage or missing corners caused by material blockage (missing part volume ≥5% of total volume). 3. Qualified Quantity Statistics: Count the number of finished products out of 30 that meet the "no above-mentioned defects" standard, and record this as the qualified finished product quantity (N_complete). Calculation formula: Qualified Product Rate (%) = N_complete / N_total × 100%.

[0085] Disordered feeding leads to powder agglomeration, forming undispersible particles that easily clog the nozzle. This particle agglomeration causes excessively high viscosity in certain areas, resulting in uneven flow rates during extrusion and poor interlayer bonding in the printed product. Furthermore, uneven material distribution can cause finished product collapse and partial material breakage, significantly reducing the yield rate of printed products.

[0086] Comparative Example 7 (Changing the nozzle diameter to verify the effect of "printing parameters") This embodiment provides a 3D printed food material based on red beans and Job's tears. The printing process is the same as in Embodiment 1, except that the nozzle diameter is adjusted to 0.8 mm (the raw materials are exactly the same as in Embodiment 1).

[0087] Comparative Example 8 (Changing the printing speed to verify the effect of "printing parameters") This embodiment provides a 3D printed food material based on red bean and barley. The printing process is the same as in Embodiment 1, except that the printing speed is adjusted to 50 mm / s (the raw materials are exactly the same as in Embodiment 1).

[0088] Comparative Example 9 (Changing the fill rate to verify the effect of "printing parameters") This embodiment provides a 3D printed food material based on red bean and barley. The printing process is the same as in Embodiment 1, except that the infill rate is adjusted to 30% (the raw materials are exactly the same as in Embodiment 1).

[0089] The results of testing comparative examples 7-9 are shown in Table 10 below:

[0090] A nozzle that is too fine can cause particle clogging. Speed ​​and filling rate do not directly cause clogging, but they can affect molding quality. Too high a speed can lead to uneven material accumulation; too low a filling rate can lead to a loose structure and large dimensional differences; insufficient filling rate can not support its own weight and will cause the finished product to collapse.

[0091] Performance testing

[0092] Test 1: Dynamic Rheological Properties Test Dynamic rheological tests were conducted on the mixed doughs of Examples 1 and 2 and the wheat flour dough of Comparative Example 1. A rheometer (PP50 probe) was used, with the temperature set at 25℃, plate gap at 0.5mm, strain at 0.3% (within the linear viscoelastic region), and frequency range at 0.1-100s⁻¹. The changes in storage modulus (G'), loss modulus (G''), and loss tangent (tanδ) with frequency were recorded. The relationship between shear stress and shear rate was described by the Ostwald-de-Waele power-law model: τ=Kγⁿ (τ is shear stress, K is consistency coefficient, γ is shear rate, and n is flow index). The dynamic parameter relationships are: G*=√(G'²+G''²), η*=G* / ω (G is complex modulus, η is complex dynamic viscosity, and ω is angular frequency). Plotting was performed using Origin 2021.

[0093] The results show: The storage modulus (G') of Examples 1 and 2 were 85.2 Pa and 82.6 Pa, respectively, and the loss modulus (G'') were 42.8 Pa and 41.3 Pa, respectively, both significantly lower than that of wheat flour dough (G' 128.6 Pa, G'' 65.3 Pa). All three have tanδ values ​​less than 1, with Example 1 (0.50) and Example 2 (0.49) showing more stable tanδ values ​​and better viscoelastic balance, both superior to wheat flour dough. Figure 3-5 The trend curves for the rheological tests in Example 2 are shown. The curve values ​​have been scaled down to reflect the relevant trends. For specific and accurate data, please refer to the text descriptions in the table.

[0094] Test 2: Steady-state rheology and printability test Steady-state rheological tests were conducted on the mixed raw material doughs of Examples 1 and 3 and the wheat flour dough of Comparative Example 1. Origin 2021 was used for plotting, with the temperature range set at 30-65℃, shear rate at 0.01-100s⁻¹, and cooling rate at 3℃ / min. The apparent viscosity and viscosity change were measured.

[0095] The results show: At low shear rates, the apparent viscosity of both Example 1 (1850 Pa·s) and Example 3 (1780 Pa·s) was much lower than that of wheat flour dough (3200 Pa·s), resulting in better flowability and a 0% printing clogging rate. Under temperature variations (30-65℃), the viscosity changes in Examples 1-3 were all less than 15%, while the viscosity change in wheat flour dough reached 30%, demonstrating the excellent temperature stability of the formulation of this invention. Figure 6-7 The results are for Example 3.

[0096] Test 3: Printed Product Performance Test The shape accuracy and shrinkage rate of the 3D printed products from Examples 1-3 were tested: Shape accuracy (%) = (Printed actual volume V / Model set volume V0) × 100 Shrinkage rate (%) = (1-V / V0)×100 (V is the volume after printing, V0 is the volume set in the model, both in cm³).

[0097] The results show: The printed products of Examples 1-3 all exhibited excellent performance: shape accuracy of 92.0%-94.5%, shrinkage rate of 2.8%-3.5%, no collapse or particles, delicate texture after baking (D50≤45μm), and retention rate of core nutrients of over 92%.

[0098] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Other variations and modifications may be made without departing from the technical solutions described in the claims.

Claims

1. A highly adaptable 3D-printed food material for red beans and Job's tears, characterized in that, The raw materials for the 3D printed food material include, by weight percentage: 25-30% Job's tears powder, 25-30% red bean powder, 20-25% raw egg, 20-25% butter, and 5-10% sugar.

2. The highly adaptable 3D-printed food material of red bean and Job's tears according to claim 1, characterized in that, The Job's tears powder and red bean powder are powders formed by grinding Job's tears and red beans, respectively, with a particle size not exceeding 150μm.

3. The highly adaptable 3D-printed food material of red bean and Job's tears according to claim 2, characterized in that, The Job's tears powder and red bean powder are obtained by grinding Job's tears and red beans and then passing them through a 100-mesh sieve.

4. The highly adaptable 3D-printed food material of red bean and Job's tears according to claim 1, characterized in that, The sugar is at least one of granulated sugar, powdered sugar, brown sugar, fructose, sucrose, or sugar substitute.

5. A highly adaptable 3D-printed food material of red bean and Job's tears according to any one of claims 1-4, characterized in that, The preparation method of the 3D printed food material includes the following steps: (1) Weigh each ingredient according to the formula; (2) Melt the butter; (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and the dough is free of granules. This mixture is ready for printing.

6. The highly adaptable 3D-printed food material of red bean and Job's tears according to claim 1, characterized in that, The apparent viscosity of the 3D printed food material is 1500-2500 Pa·s, the storage modulus is 70-100 Pa, and the loss modulus is 40-50 Pa.

7. A processing method for a highly adaptable 3D-printed food material of red bean and Job's tears as described in any one of claims 1-6, characterized in that, Specifically, the following steps are included: (1) Weigh each ingredient according to the formula; (2) Melt the butter; (3) Add raw eggs, white sugar, red bean powder and barley powder to the melted butter in order and stir until the color is uniform and there are no lumps or dough to obtain the mixed ingredients; (4) The mixed raw materials from step (3) are used for 3D printing to obtain 3D printed food products based on red beans and barley.

8. The processing method of a highly adaptable 3D-printed food material of red bean and Job's tears according to claim 7, characterized in that, The melting temperature in step (2) is 30℃~60℃.

9. The processing method of a highly adaptable 3D-printed food material of red bean and Job's tears according to claim 7, characterized in that, In step (4), the nozzle diameter is 1.2±0.1mm, the printing speed is 30±5mm / s, the fill rate is 50%±5%, and the printing temperature is 25℃.

10. The application of a highly adaptable 3D-printed food material of red adzuki bean and Job's tears as described in any one of claims 1-6 in the field of food processing.

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