Lotus root-based full-nutrition food ink and application thereof

Abstract

The application belongs to the field of food 3D printing, and discloses a lotus root-based full-nutrition food ink and application. The food ink comprises the following components: lotus root powder, whey protein, olive oil, water and optional edible auxiliary material powder; the mass ratio of the total mass of the lotus root powder and the whey protein to the mass of the olive oil is 10:(0-8), preferably 10:(0-2). The food ink of the application is not only suitable for 3D printing, but also can be used for bag extrusion, thus producing a synergistic effect of "printing precision-swallowing safety-full nutrition-multi-sense" multi-function unification.

Description

Technical Field

[0001] This invention belongs to the field of food 3D printing, and more specifically, relates to a lotus root-based complete nutritional food ink and its application. Background Technology

[0002] With advancements in additive manufacturing technology, food 3D printing, particularly thermoforming deposition modeling (TDM), has shown immense potential in the fields of personalized nutrition and customized food. This technology, through precise control of food deposition, can construct complex three-dimensional structures. However: 1. Ideal printing materials need to possess suitable rheological properties, such as viscosity reduction under shear force for smooth extrusion, and rapid recovery of strength after extrusion to maintain shape. However, the core bottleneck for the large-scale application of this technology lies in the extremely limited selection of food materials. The printability of materials is strictly constrained by their rheological properties, formability, and other factors. Moreover, existing materials are mostly optimized for 3D printers, and their rheological properties may not be suitable for other food forming processes such as piping bag extrusion, limiting the diversity of application scenarios.

[0003] 2. Developing foods tailored to the nutritional needs of specific populations, such as patients with dysphagia, is an important direction in current food science. Dysphagia often leads to insufficient nutrient intake. 3D-printed foods for people with dysphagia are mostly concentrated in starch-based or protein-based single systems, lacking the synergistic design and balanced ratio of the three macronutrients: carbohydrates, proteins, and lipids. This makes it difficult to meet the comprehensive nutritional needs of patients, while a balanced intake of the three macronutrients—carbohydrates, proteins, and lipids—is crucial for maintaining the health of patients.

[0004] 3. Many existing dysphagia foods often have problems such as monotonous appearance, poor taste (e.g., traditional paste or puree dysphagia foods have a monotonous form and color, which can easily lead to decreased appetite and reduced willingness to eat), and nutritional imbalance, making it difficult to meet the sensory enjoyment and comprehensive nutritional needs of patients.

[0005] 4. Existing processing methods for foods with swallowing difficulties are limited, with most relying on single molding processes such as die molding or extrusion molding, making it difficult to balance personalized customization with ease of handling. 3D printing technology offers a new approach to customizing the shape, texture, and nutritional composition of food, but developing food "ink" that simultaneously possesses good printability, suitable swallowing texture, balanced nutrition, and pleasant sensory characteristics remains a key challenge in this field.

[0006] 5. A core contradiction in existing technologies remains unresolved: to improve printing accuracy, starch-based materials often need to be fully gelatinized to form a strong gel structure. However, this typically results in excessive hardness, failing to meet the food texture requirements of the International Dietary Requirements for Disordered Swallowing Systems (IDDSI), and causing difficulties in filling and extrusion due to high viscosity, easily clogging the nozzle. On the other hand, adding oils to provide essential fatty acids and improve flavor is essential for developing nutritionally complete foods. However, oils, as plasticizers, significantly weaken the gel network, leading to print collapse and deformation, resulting in unacceptable accuracy. Integrating lipids and maintaining printing accuracy are considered mutually exclusive. Therefore, how to effectively integrate lipids into the system to improve nutrition and flavor while maintaining printability and swallowability safety remains a long-standing technical challenge in this field.

[0007] Lotus root is a nutritious aquatic economic crop with both medicinal and edible uses. Lotus root powder is a product obtained from fresh lotus roots through washing, peeling, drying, and grinding. It contains approximately 8% water, 3% ash, 3% fat, 5% protein, and 70% starch. Compared to refined lotus root starch, lotus root powder, due to its higher content of dietary fiber, protein, and lipids, may exhibit different rheological and gelling properties, giving it unique advantages as a functional food base. However, its application potential in the field of 3D printing has not yet been fully explored.

[0008] Therefore, in summary, given the difficulties in meeting the comprehensive nutritional needs of patients with dysphagia, the poor sensory quality and lack of visual appeal of dysphagia-related foods, the limited adaptability of food processing methods, and the inevitable deterioration of 3D printing accuracy due to lipid integration, there is an urgent need to develop a lotus root-based complete nutritional food ink that can maintain high printing accuracy while meeting the IDDSI Level 5 swallowing safety standard, and possess both comprehensive nutrition and good sensory quality, even with sufficient lipid content. Summary of the Invention

[0009] The purpose of this invention is to address the shortcomings of existing technologies by proposing a lotus root-based, fully nutritious food ink and its applications. This food ink is not only suitable for 3D printing but also for piping bag extrusion, producing a synergistic effect of unified functionality encompassing printing accuracy, swallowing safety, complete nutrition, and multi-sensory benefits.

[0010] To achieve the above objectives, the first aspect of the present invention provides a lotus root-based complete nutritional food ink, the food ink comprising the following components: lotus root powder, whey protein, olive oil, water, and optional edible auxiliary powder; The ratio of the total mass of lotus root powder and whey protein to the mass of olive oil is 10:(0-8), preferably 10:(0-2).

[0011] According to the present invention, preferably, the particle size of the lotus root powder is ≤200 mesh.

[0012] In this invention, the method for preparing the lotus root powder is as follows: After washing and peeling fresh lotus root, cut it into thin slices of 2-3 mm, spread it flat in a 70℃ hot air drying oven and dry it for 8 hours. Then take it out, coarsely grind it in a pulverizer and pass it through a 120-mesh sample sieve to obtain the lotus root powder.

[0013] According to the present invention, preferably, the ratio of the total mass of lotus root powder, whey protein and olive oil to water is (3-20): 25g / mL.

[0014] According to the present invention, preferably, the edible excipient powder is rose powder and / or matcha powder.

[0015] According to the present invention, preferably, the edible auxiliary powder is used in a mass fraction of 10-60% based on the total mass of the lotus root powder, whey protein and olive oil.

[0016] The second aspect of this invention provides the application of the lotus root-based complete nutritional food ink in the preparation of 3D printed food.

[0017] According to the present invention, preferably: S1: Mix lotus root powder, whey protein, olive oil, water and optional edible auxiliary powder. Stir once to obtain a uniform mixture, and then stir a second time under water bath conditions (to achieve semi-gelatinization until it still has a certain fluidity) to obtain a semi-gelatinized product. S2: The semi-gelatinized material is transferred to the barrel of a 3D printer, heated to obtain printing ink, and then printed to obtain 3D printed food.

[0018] The "semi-gelatinization" described in this invention differs from the complete gelatinization in traditional processes. Complete gelatinization leads to excessively high viscosity, difficulty in tube loading, and extrusion blockage. In contrast, the semi-gelatinization state precisely controls the degree of expansion of starch granules, enabling them to form a weak gel network that is sensitive to shear and can quickly rebuild its structure after extrusion. This is the key process feature for achieving the technical effects of this invention.

[0019] According to the present invention, preferably, in step S1: The stirring rate is 1000-8000 r / min, and the time is 0.5-1.5 min. The water bath temperature is 60-120℃, the secondary stirring rate is 100-800 r / min, and the time is 1-5 min.

[0020] According to the present invention, preferably, in step S2: The time interval from obtaining the semi-gelatinized material to transferring the semi-gelatinized material to the 3D printer barrel is 0-10 seconds; The heat treatment is carried out under water bath conditions, with the water bath temperature being 60-120℃ and the time being 5-20 minutes. The nozzle used for printing has an inner diameter of 0.55-3.11 mm, and the printing speed is 5-30 mm / s.

[0021] The third aspect of this invention provides the application of the lotus root-based complete nutritional food ink in the preparation of hand-extruded food products with decorative designs.

[0022] In this invention, the "hand-extruded food with piping" refers to products that need to be placed in a piping bag and manually extruded.

[0023] According to the present invention, preferably, lotus root powder, whey protein, olive oil, water and optional edible auxiliary powder are mixed and stirred once to obtain a mixture, and then stirred a second time under water bath conditions to obtain piping ink, which is then put into a piping bag and piped by hand to obtain piping ink for piping.

[0024] According to the present invention, preferably, the stirring rate for the first stirring is 1000-8000 r / min and the time is 0.5-1.5 min; the temperature of the water bath is 60-120℃, and the stirring rate for the second stirring is 100-800 r / min and the time is 5-20 min.

[0025] The beneficial effects of the technical solution of this invention are as follows: By optimizing the concentration ratio of lotus root powder, whey protein, olive oil, matcha powder, and rose powder, and by precisely controlling key process parameters such as gelatinization time, temperature, and rotation speed, and employing a suitable barrel transfer method, this invention has successfully developed a series of lotus root powder-whey protein-olive oil composite food inks with different flavors and colors. These food inks are not only suitable for 3D printing but also for piping bag extrusion, producing samples with excellent printing accuracy and good sensory quality. This invention effectively solves the problem of limited material selection in the current food 3D printing field and provides a new dietary solution for people with swallowing disorders that combines comprehensive nutrition and palatability, producing a synergistic effect of unified multi-functionality ("printing accuracy - swallowing safety - complete nutrition - multi-sensory experience"), demonstrating broad application prospects and market value. Specifically: (1) It resolved the technical contradiction between "lipid integration and printing accuracy". Through systematic experiments, this invention discovered a critical ratio window. When the mass ratio of lotus root powder and whey protein to olive oil is controlled within the range of 10:0 to 10:2, the printing height deviation can be stably controlled within approximately 2.0% (1.43% in Example 1 and 1.99% in Example 2), and the accuracy is not significantly degraded compared to the control sample without added oil (deviation 1.13%). However, once this window is exceeded (mass ratio 10:3), the height deviation increases sharply to over 3.35%. This indicates that this invention has discovered and utilized a "non-destructive oil ratio window," successfully integrating lipids to achieve nutritional fortification without sacrificing printing accuracy.

[0026] (2) The functional unification of "printing performance - swallowing safety" has been achieved.

[0027] The "semi-gelatinization" process of this invention, synergistically combined with a specific formulation, constructs a unique weak gel system. This system is easily extruded under printing shear force and can quickly rebuild its structure after extrusion (it exhibits shear-thinning properties, ensuring smooth extrusion without clogging the nozzle, and rapid recovery of structural strength after extrusion), guaranteeing molding accuracy. Simultaneously, this system, tested according to IDDSI standards, does not drip in a fork-drop test, slides off a tilted spoon without residue, and is easily deformed by fork pressure without causing fingertips to turn white, fully meeting the Level 4 standard—concentrated / extremely thick food—making it suitable for individuals with severely weakened tongue control, requiring no tearing or chewing. The same material system simultaneously possesses the dual functions of excellent printing ink and safe swallowable food; this is a synergistic effect of this invention, rather than a simple additive effect.

[0028] (3) Achieving nutritional balance and sensory quality simultaneously

[0029] This invention uses lotus root powder as a base, combined with whey protein and olive oil, to construct a complete nutritional system containing all three macronutrients: carbohydrates, proteins, and lipids, achieving synergistic optimization of nutritional balance and printability. Furthermore, it can be used to add natural coloring powders such as matcha powder and rose powder, enabling personalized customization of product color and flavor without disrupting the textural balance, significantly enhancing sensory quality, visual appeal, and the eating experience.

[0030] (4) Multi-scenario application adaptability

[0031] The food ink of this invention has both excellent rheological properties and structural stability. It is suitable for high-precision 3D printing and can also be manually extruded through piping bags, expanding its flexible application in various scenarios such as home care and clinical nutrition.

[0032] Other features and advantages of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0033] The above and other objects, features and advantages of the present invention will become more apparent from the more detailed description of exemplary embodiments of the invention in conjunction with the accompanying drawings.

[0034] Figure 1 The images show actual pictures of 3D printed food samples from Examples 1-2 and Comparative Examples 1-3 of the present invention.

[0035] Figure 2 The height deviations of 3D printed food samples from Examples 1-2 and Comparative Examples 1-3 of the present invention are shown ("b, c, d" indicate that the differences between groups are statistically significant).

[0036] Figure 3 The test results of Test Example 2 of the present invention are shown.

[0037] Figure 4 The images show actual pictures of 3D printed food samples from Embodiments 3-5 of the present invention.

[0038] Figure 5a -b shows the color chart of the lotus root-based complete nutritional food ink of Examples 6-15 of the present invention ( Figure 5a It is entirely rose pink; Figure 5b (Matcha powder).

[0039] Figure 6a The diagram shows the state of the piping manual extrusion ink being loaded into the piping bag in embodiments 16-18 of the present invention.

[0040] Figure 6b The illustration shows cookie-shaped food products made by piping manual extrusion ink from embodiments 16-18 of the present invention, which are filled into piping bags and extruded. Detailed Implementation

[0041] Preferred embodiments of the invention will now be described in more detail. While preferred embodiments of the invention are described below, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that the invention will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0042] Example 1

[0043] This embodiment provides a lotus root-based complete nutritional food ink, which includes the following components: lotus root powder, whey protein, olive oil, and distilled water; The ratio of the total mass of lotus root powder and whey protein to the mass of olive oil is 10:1; The ratio of the total mass of lotus root powder, whey protein, and olive oil to water is 5.5:25 g / mL.

[0044] The method for preparing the lotus root powder is as follows: After washing and peeling fresh lotus root, cut it into thin slices of 2-3 mm, spread it flat in a 70℃ hot air drying oven and dry it for 8 hours. Then take it out, coarsely grind it in a pulverizer and pass it through a 120-mesh sample sieve to obtain the lotus root powder.

[0045] This embodiment also provides the application of the lotus root-based complete nutritional food ink of this embodiment in the preparation of 3D printed food: S1: Mix lotus root powder, whey protein, olive oil and distilled water, homogenize at 5000 r / min for 1 min, then put it into a 90℃ water bath and stir at 500 r / min for 1 min until it is semi-gelatinized and still has a certain fluidity, to obtain a semi-gelatinized product. S2: Transfer the semi-gelatinized material to the 3D printer barrel (the time interval from obtaining the semi-gelatinized material to transferring it to the 3D printer barrel is 0-10 seconds), heat it in a 90℃ water bath for 15 minutes to obtain printing ink, and then print (the printing model is a hollow cylinder with x=24mm, y=24mm, z=36mm; the printing temperature is 30℃; the inner diameter of the printing nozzle is 1.55mm; and the printing speed is 15mm / s) to obtain 3D printed food, such as... Figure 1 As shown.

[0046] Examples 2 and Comparative Examples 1-3 differ from Example 1 only in the ratio of the total mass of lotus root powder and whey protein to the mass of olive oil, as shown in Table 1.

[0047] Test Example 1

[0048] After printing the 3D-printed food samples of Examples 1-2 and Comparative Examples 1-3, they were placed at 30°C for 15 minutes, and their height was measured using electronic vernier calipers. Each sample was printed three times. The printing height deviation (%) was calculated according to the formula. The results are shown in Table 1 and [Table data missing]. Figure 2 In Table 1, “a, b, c, d” indicate that the differences between groups are statistically significant.

[0049] Printing height deviation (%) = (actual height - model height) / model height × 100%, where the model height is 36mm.

[0050] Depend on Figure 1 , 2 It can be seen that the printing ink of the present invention produces hollow cylinders with good forming. Based on the height deviation, the preferred ratio is 10:1 (Example 1).

[0051] Table 1

[0052] Test Example 2

[0053] This test case uses the fork-drop test, spoon tilt test, and fork-pressure test within the IDDSI framework to determine the dysphagia food grade of the 3D-printed food samples after printing in Examples 1-2 and Comparative Examples 1-3, where: Fork drop test: Hold the sample up with a smooth fork with 4 teeth and observe the stacking of the food bolus on the fork and its dripping between the teeth; Spoon tilt test: Use a standard smooth spoon to scoop up the sample and observe the state of the food bolus on the spoon. Then tilt the spoon steadily to the side and observe the state of the sample sliding down and the state of the spoon surface after the sample slides down. Fork pressure test: Print a cube-shaped sample (15mm on each side) for fork pressure measurement and observe whether the fingertips turn white.

[0054] The results are as follows Figure 3 , specifically: The spoon tilt test is a method for testing the viscosity and adhesion of a sample. For example... Figure 3 It can be observed that the sample viscosity is low during the tilting of the spoon, and it can fall off the spoon without leaving a large amount of residue on the spoon; During the fork-drop test, the flow characteristics of the sample through the fork tip were observed. The results showed that the sample did not gradually flow out from the fork tip and form a short tail below it, but rather accumulated above the fork tip. This is consistent with IDDSI's description of Grade 4 - concentrated / extremely thick foods; In the fork crushing test, the samples were easily crushed and deformed under very low pressure, without turning the thumbnail white, exhibiting no clumping or minimal granulation, and forming a clear pattern on the surface. This is consistent with IDDSI's description of Grade 4 - Concentrated / Extra Thick Foods; In summary, the 3D printed food prepared from the lotus root-based whole-nutrition food ink of this invention belongs to IDDSI Level 4 - concentrated / extremely thick food. People with severely weakened tongue control are most suitable for consuming this type of food, as it does not require tearing or chewing and is suitable for individuals with missing teeth or those wearing dentures that are not suitable.

[0055] Example 3

[0056] This embodiment provides a lotus root-based complete nutritional food ink, which includes the following components: lotus root powder, whey protein, olive oil, distilled water, and edible auxiliary powder; The ratio of the total mass of lotus root powder and whey protein to the mass of olive oil is 10:1; The ratio of the total mass of lotus root powder, whey protein, and olive oil to water is 5.5:25 g / mL. The edible auxiliary powder is rose powder; based on the total mass of the lotus root powder, whey protein and olive oil, the mass fraction of the edible auxiliary powder is 20%.

[0057] The preparation method of the lotus root powder is the same as that in Example 1.

[0058] This embodiment also provides the application of the lotus root-based complete nutritional food ink of this embodiment in the preparation of 3D printed food: S1: Mix lotus root powder, whey protein, olive oil, distilled water and edible auxiliary powder, homogenize at 5000 r / min for 1 min, then put it into a 90℃ water bath and stir at 500 r / min for 1 min until it is semi-gelatinized and still has a certain fluidity, to obtain a semi-gelatinized product. S2: Transfer the semi-gelatinized material to the 3D printer barrel (the time interval from obtaining the semi-gelatinized material to transferring it to the 3D printer barrel is 0-10 seconds), heat it in a 90℃ water bath for 15 minutes to obtain printing ink, and then print (the printing model is a lotus shape with x=55.57mm, y=59.97mm, z=26.91mm, the printing temperature is 30℃, the inner diameter of the printing nozzle is 1.55mm, and the printing speed is 15mm / s) to obtain 3D printed food, such as... Figure 4 As shown.

[0059] Example 4

[0060] The only difference between this embodiment and embodiment 3 is that: The edible auxiliary powder is matcha powder; based on the total mass of the lotus root powder, whey protein and olive oil, the mass fraction of the edible auxiliary powder is 30%.

[0061] This embodiment also provides the application of the lotus root-based complete nutritional food ink of this embodiment in the preparation of 3D printed food: S1-S2 are the same as in Example 3, resulting in 3D printed food, such as... Figure 4 As shown.

[0062] Example 5

[0063] The only difference between this embodiment and Embodiment 1 is that the printed model is a lotus shape with x=55.57mm, y=59.97mm, and z=26.91mm, the same as in Embodiment 3. The 3D printed food obtained in this embodiment is as follows: Figure 4 As shown.

[0064] Depend on Figure 4 It can be seen that during the printing process, the inks containing rose powder (Example 3) and matcha powder (Example 4) exhibited similar extrusion characteristics to the printing ink in Example 5, with no obvious nozzle clogging or material dragging. The final printed samples were well-formed, structurally stable, and had a uniform and pleasing color.

[0065] Examples 6-15

[0066] The only difference between Example 6 and Example 3 is that the edible auxiliary powder is whole rose powder; and the mass fraction of the edible auxiliary powder used is 10% based on the total mass of the whole lotus root powder, whey protein, and olive oil. The only difference between Example 7 and Example 3 is that the edible auxiliary powder is whole rose powder; and the mass fraction of the edible auxiliary powder is 30% based on the total mass of the whole lotus root powder, whey protein, and olive oil. The only difference between Example 8 and Example 3 is that the edible excipient powder is whole rose powder; and the mass fraction of the edible excipient powder is 40% based on the total mass of the whole lotus root powder, whey protein, and olive oil. The only difference between Example 9 and Example 3 is that the edible auxiliary powder is whole rose powder; and the mass fraction of the edible auxiliary powder is 50% based on the total mass of the whole lotus root powder, whey protein, and olive oil. The only difference between Example 10 and Example 3 is that the edible auxiliary powder is whole rose powder; and the mass fraction of the edible auxiliary powder is 60% based on the total mass of the whole lotus root powder, whey protein, and olive oil. The only difference between Example 11 and Example 4 is that the edible auxiliary powder is matcha powder; and the mass fraction of the edible auxiliary powder is 10% based on the total mass of the lotus root powder, whey protein, and olive oil. The only difference between Example 12 and Example 4 is that the edible auxiliary powder is matcha powder; and the mass fraction of the edible auxiliary powder is 20% based on the total mass of the lotus root powder, whey protein, and olive oil. The only difference between Example 13 and Example 4 is that the edible auxiliary powder is matcha powder; and the mass fraction of the edible auxiliary powder is 40% based on the total mass of the lotus root powder, whey protein, and olive oil. The only difference between Example 14 and Example 4 is that the edible auxiliary powder is matcha powder; and the mass fraction of the edible auxiliary powder is 50% based on the total mass of the lotus root powder, whey protein, and olive oil. The only difference between Example 15 and Example 4 is that the edible auxiliary powder is matcha powder; and the mass fraction of the edible auxiliary powder is 60% based on the total mass of the lotus root powder, whey protein, and olive oil. like Figure 5a As can be seen from -b, the color performance of Examples 3 and 4 is the best.

[0067] Example 16

[0068] This embodiment utilizes the lotus root-based complete nutritional food ink from Example 3 to prepare hand-extruded decorative food products: Mix lotus root powder, whey protein, olive oil, distilled water, and edible additive powder. Homogenize at 5000 rpm for 1 minute, then place in a 90℃ water bath and stir at 500 rpm for 15 minutes to obtain 50g of piping ink. Place this ink into a piping bag fitted with a cookie nozzle and pipe it into cookie shapes in a petri dish. Figure 6a As shown in -b, observe its formability.

[0069] Example 17

[0070] The only difference between this embodiment and embodiment 16 is that the lotus root-based complete nutritional food ink from embodiment 4 is used to prepare hand-extruded food products for decorating.

[0071] Example 18

[0072] The only difference between this embodiment and embodiment 16 is that the lotus root-based complete nutritional food ink from embodiment 1 is used to prepare hand-extruded food products for decorating.

[0073] like Figure 6a As shown in -b, when extruding different flavored foods using piping bags and cookie nozzles, all samples exhibited good extrusion characteristics, with a smooth process and no clogging or breakage. The extruded foods accurately reproduced the cookie patterns created by the nozzle, with clear textures and sharp edges. After extrusion, the food shapes remained stable without significant collapse or diffusion, indicating that all food formulations possess suitable viscoelasticity and cohesiveness, meeting the molding requirements of complex-shaped foods such as cookies.

[0074] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments.

Claims

1. A lotus root-based, nutritionally complete food ink, characterized in that, The food ink comprises the following components: lotus root powder, whey protein, olive oil, water, and optional edible auxiliary powder; The ratio of the total mass of lotus root powder and whey protein to the mass of olive oil is 10:(0-8), preferably 10:(0-2).

2. The lotus root-based complete nutritional food ink according to claim 1, wherein, The particle size of the lotus root powder is ≤200 mesh.

3. The lotus root-based complete nutritional food ink according to claim 1, wherein, The ratio of the total mass of lotus root powder, whey protein, and olive oil to water is (3-20):25g / mL.

4. The lotus root-based complete nutritional food ink according to claim 1, wherein, The edible auxiliary powder is rose powder and / or matcha powder; The edible auxiliary powder is used in a mass fraction of 10-60% based on the total mass of the lotus root powder, whey protein, and olive oil.

5. The application of the lotus root-based complete nutritional food ink according to any one of claims 1-4 in the preparation of 3D printed food.

6. The application according to claim 5, wherein, S1: Mix lotus root powder, whey protein, olive oil, water and optional edible auxiliary powder, stir once to obtain a mixture, and stir a second time under water bath conditions to obtain a semi-gelatinized product; S2: The semi-gelatinized material is transferred to the barrel of a 3D printer, heated to obtain printing ink, and then printed to obtain 3D printed food.

7. The application according to claim 6, wherein, In step S1: The stirring rate is 1000-8000 r / min, and the time is 0.5-1.5 min. The water bath temperature is 60-120℃, the secondary stirring rate is 100-800 r / min, and the time is 1-5 min; In step S2: The time interval from obtaining the semi-gelatinized material to transferring the semi-gelatinized material into the 3D printer barrel is 0-10 seconds; The heat treatment is carried out under water bath conditions, with the water bath temperature being 60-120℃ and the time being 5-20 minutes. The nozzle used for printing has an inner diameter of 0.55-3.11 mm, and the printing speed is 5-30 mm / s.

8. The application of the lotus root-based complete nutritional food ink according to any one of claims 1-4 in the preparation of hand-extruded food products for piping.

9. The application according to claim 8, wherein, Mix lotus root powder, whey protein, olive oil, water, and optional edible auxiliary powders. After one stirring, the mixture is stirred a second time under water bath conditions to obtain piping ink. The ink is then put into a piping bag and piped by hand to obtain piping ink for hand-extruded food products.

10. The application according to claim 9, wherein, The stirring rate is 1000-8000 r / min, and the time is 0.5-1.5 min. The water bath temperature is 60-120℃, the secondary stirring rate is 100-800 r / min, and the time is 5-20 min.

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