Radix paeoniae alba and lotus root powder composite gel, preparation method and application thereof

Abstract

The application belongs to the field of food 3D printing, and discloses a white mushroom powder-lotus root powder composite gel, a preparation method and application. The composite gel comprises the following raw material components: lotus root powder, white mushroom powder and water; the particle size of the white mushroom powder is less than or equal to 100 meshes; and the mass ratio of the lotus root powder and the white mushroom powder is 10: (0.8-3.2). The white mushroom powder and the lotus root powder are compounded to prepare a healthy 3D printing food which meets the requirements of the international dysphagia diet standard (IDDSI) 5 level and has low GI.

Description

Technical Field

[0001] This invention belongs to the field of food 3D printing, and more specifically, relates to a white ginseng powder-lotus root powder composite gel, its preparation method and application. Background Technology

[0002] With the aging population and rising incidence of chronic diseases, the dietary needs of special populations such as the elderly, those with swallowing disorders, and those with abnormal blood sugar are becoming increasingly prominent. These groups require foods that possess low-GI properties to stabilize blood sugar and are easily absorbed, while also meeting the IDDSI (Individualized Dietary Recommendation Index) standards for food suitability, requiring no chewing and being easy to swallow. Currently, 3D-printed foods on the market struggle to simultaneously achieve processing performance, low-GI functionality, and suitability for these special populations. Research and development of composite functional 3D-printed foods made from natural raw materials is still in its infancy, and developing related preparation methods has significant industrial value and social implications.

[0003] Lotus root powder is a powdered raw material made from fresh lotus root through washing, peeling, slicing, drying, and grinding. It retains the resistant starch, amylopectin, and dietary fiber of the lotus root. Resistant starch has low GI properties, and amylopectin imparts suitable gelatinization and rheological properties to the system. Furthermore, it is naturally sourced, cost-effective, and easy to process, making it a high-quality starch-based 3D printing matrix material. However, when lotus root powder is used alone in 3D printing, problems such as nozzle clogging, uneven material output, and large dimensional deviations in the finished product occur, resulting in poor performance when used alone as a 3D printing raw material. Additionally, while adjusting the gelatinization conditions of the lotus root powder and adding thickeners can improve its rheological and printing properties to some extent, the lack of functional components means the product lacks healthy characteristics such as low GI, and the structural stability after molding is still insufficient, with poor interlayer adhesion and a tendency to crack.

[0004] Existing technologies for developing food products based on common mushroom powder and starch involve simply mixing edible mushroom powder with starch-based raw materials to prepare functional foods. These technologies focus only on nutritional and functional properties and do not optimize the system for 3D printing processes. As a result, the compounded system is prone to stratification and precipitation, and its viscoelasticity cannot meet printing requirements. Furthermore, there is no evaluation or control of printing performance such as molding accuracy and smoothness.

[0005] In summary, existing technologies cannot combine low-GI health benefits with printing performance, and they fail to regulate the structure and properties of lotus root powder at the molecular level. Consequently, the structural stability of the molded product remains compromised, limiting its application in specialized dietary functional foods. Therefore, there is an urgent need to develop a white ginseng mycelium powder-lotus root powder composite gel, its preparation method, and its applications. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing technologies by proposing a composite gel of white ginseng mycelium powder and lotus root powder, along with its preparation method and applications. This invention combines white ginseng mycelium powder with lotus root powder to prepare a healthy 3D-printed food that meets both the International Dietary Standards for Dysphagia (IDDSI) Level 5 requirements and has a low-GI characteristic.

[0007] To achieve the above objectives, the first aspect of the present invention provides a white ginseng powder-lotus root powder composite gel, characterized in that the composite gel comprises the following raw material components: Lotus root powder, white ginseng powder, and water; The particle size of the white ginseng powder is ≤100 mesh; The mass ratio of lotus root powder to white ginseng powder is 10:(0.8-3.2).

[0008] In this invention, white ginseng mycelium powder and lotus root powder are compounded, wherein: White ginseng fungus is a natural fungus that is both food and medicine. It is rich in functional components such as fungal polysaccharides, dietary fiber, and plant protein. Among them, fungal polysaccharides and dietary fiber can slow down the absorption of glucose in the intestine, increase the viscosity of chyme, and significantly reduce the GI value of the system; plant protein can effectively improve the viscoelasticity and gel properties of the gel printing system and improve the molding stability of 3D printing. Lotus root starch is widely available and cost-effective. It retains most of the active substances in lotus root, such as resistant starch, amylopectin, and dietary fiber. Compared with refined starch, it has higher nutritional value and is easier to digest, making it suitable for patients with difficulty swallowing. This invention combines white ginseng powder with lotus root powder, which can optimize 3D printing processing performance and enhance low-GI functionality based on the synergistic effect of natural raw materials.

[0009] According to the present invention, preferably, the lotus root powder is obtained by drying, crushing and sieving (passing through a 100-mesh sieve) fresh lotus roots after washing and peeling; the particle size of the lotus root powder is ≤100 mesh.

[0010] According to the present invention, preferably, the white ginseng mycelium powder is obtained by drying, pulverizing and sieving (passing through a 100-mesh sieve) fresh white ginseng fruiting bodies after washing and slicing, thus retaining the polysaccharide and protein activity.

[0011] According to the present invention, preferably, the mass ratio of lotus root powder, white ginseng powder and water is 10:(0.8-3.2):50.

[0012] The second aspect of the present invention provides a method for preparing the white ginseng powder-lotus root powder composite gel, the method comprising: mixing and stirring the lotus root powder, white ginseng powder and water, and then subjecting them to homogenization and gelatinization treatments in sequence to obtain the white ginseng powder-lotus root powder composite gel.

[0013] According to the present invention, preferably, the homogenization process is carried out at a rotation speed of 8000-12000 rpm for a time of 2-4 min.

[0014] According to the present invention, preferably, the gelatinization treatment is performed at a temperature of 80-100°C, preferably by water bath heating, for a time of 10-20 minutes. The gelatinization treatment allows the starch to fully swell and form a gel network.

[0015] The third aspect of this invention provides the application of the aforementioned white ginseng powder-lotus root powder composite gel in the preparation of 3D printed food.

[0016] According to the present invention, preferably, the white ginseng powder-lotus root powder composite gel is transferred into the barrel of a 3D printer, and after cooling, it is subjected to extrusion 3D printing to obtain 3D printed food.

[0017] According to the present invention, preferably, the cooling process is to bring the temperature of the gel in the 3D printer barrel to 20-30°C.

[0018] In this invention, as a preferred embodiment, the time interval from obtaining the white ginseng powder-lotus root powder composite gel after the gelatinization process to transferring the white ginseng powder-lotus root powder composite gel to the 3D printer barrel is 0-10 seconds. Therefore, after transferring the white ginseng powder-lotus root powder composite gel to the 3D printer barrel, the cooling process is generally required to make the temperature of the gel in the 3D printer barrel 20-30℃, preferably 30℃.

[0019] According to the present invention, preferably, the diameter of the nozzle used for printing is 0.2-2.2 mm, and the printing speed is 5-20 mm / s.

[0020] The beneficial effects of the technical solution of the present invention are as follows: This invention, through precise control of the mass ratio of white ginseng mycelium powder and lotus root powder, gelatinization conditions, and 3D printing process parameters, prepares a healthy 3D-printed food that meets the requirements of the International Dietary Standards for Dysphagia (IDDSI) Level 5, making it suitable for people with swallowing difficulties. It also possesses low-GI (low glycemic index, meaning a slow and small rise in blood sugar after food enters the body; foods with a GI value below 55 are considered low-GI foods, suitable for people controlling blood sugar and the elderly) functional characteristics, thus helping to control blood sugar. This provides technical support for the current special dietary foods in terms of safe swallowing and blood sugar health, and can cover complex special populations such as the elderly, those with swallowing disorders, and those with abnormal blood sugar. Compared to the single application scenarios of existing technologies, this invention achieves a large-scale expansion of the application scenarios for 3D-printed special dietary foods.

[0021] This invention has identified the optimal mass ratio range of white ginseng powder and lotus root powder that balances low-GI functional characteristics with IDDSI5 requirements, thereby achieving a synergistic improvement in 3D printing characteristics and functional characteristics.

[0022] Other features and advantages of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0023] 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.

[0024] Figure 1 The images show the 3D printing results (top view / side view) of the composite gel of white ginseng powder-lotus root powder with different amounts of white ginseng powder added, provided in Examples 1-4 and Comparative Example 1 of the present invention.

[0025] Figure 2 The glucose release during in vitro digestion of 3D-printed composite gels of white ginseng powder-lotus root powder with different amounts of white ginseng powder added, as provided in Examples 1-4 and Comparative Example 1 of the present invention, is shown.

[0026] Figure 3 The starch hydrolysis rate of the 3D-printed composite gels of white ginseng powder-lotus root powder with different amounts of white ginseng powder added, provided in Examples 1-4 and Comparative Example 1, is shown during in vitro digestion.

[0027] Figure 4 The relative contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the 3D printed products of the white ginseng powder-lotus root powder composite gel with different amounts of white ginseng powder added according to Examples 1-4 and Comparative Example 1 of the present invention are shown.

[0028] Figure 5The IDSI test results of the 3D printed products of the composite gel of white ginseng powder and lotus root powder with different amounts of white ginseng powder added according to Examples 1-4 and Comparative Example 1 are shown. Detailed Implementation

[0029] 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.

[0030] Example 1

[0031] This embodiment provides a composite gel of white ginseng powder and lotus root powder, the composite gel comprising the following raw material components: Lotus root powder, white ginseng powder, and distilled water; The white ginseng mycelium powder is obtained by drying, pulverizing, and passing the fresh white ginseng mycelium fruiting bodies through a 100-mesh sieve after washing and slicing; the particle size of the white ginseng mycelium powder is ≤100 mesh. The lotus root powder is obtained by drying, pulverizing, and passing fresh lotus root through a 100-mesh sieve after washing and peeling; the particle size of the lotus root powder is ≤100 mesh. The mass ratio of lotus root powder, white ginseng mycelium powder, and distilled water is 10:0.8:50, meaning that the mass of white ginseng mycelium powder is 8% of the mass of lotus root powder.

[0032] This embodiment also provides a method for preparing the white ginseng powder-lotus root powder composite gel, comprising: mixing and stirring the lotus root powder, white ginseng powder and distilled water until a uniform slurry without dry powder particles is obtained; homogenizing the above slurry at 10,000 rpm for 3 min, and then placing it in a 90℃ water bath for 15 min to gelatinize it, so that the starch fully swells and forms a gel network, thereby obtaining the white ginseng powder-lotus root powder composite gel.

[0033] This embodiment also provides the application of the aforementioned white ginseng powder-lotus root powder composite gel in the preparation of 3D printed food, specifically: The white ginseng powder-lotus root powder composite gel obtained by the gelatinization process is transferred into the barrel of a 3D printer within 0-10s. After cooling to 30°C, it is subjected to extrusion 3D printing (the nozzle diameter used for printing is 1.5mm, the printing speed is 15mm / s; the printed model is a lotus body with x=40.14mm, y=43.31mm, z=19.43mm) to obtain 3D printed food.

[0034] Examples 2-4, Comparative Example 1

[0035] The only difference between Example 2 and Example 1 is that the mass ratio of lotus root powder, white ginseng powder and distilled water is 10:1.6:50.

[0036] The only difference between Example 3 and Example 1 is that the mass ratio of the lotus root powder, white ginseng powder and distilled water is 10:2.4:50.

[0037] The only difference between Example 4 and Example 1 is that the mass ratio of lotus root powder, white ginseng powder and distilled water is 10:3.2:50.

[0038] The only difference between Comparative Example 1 and Example 1 is that the mass ratio of the lotus root powder, white ginseng powder and distilled water is 10:0:50.

[0039] Figure 1 The images show the 3D printing results of the composite gel made from ginseng mycelium powder and lotus root powder with different amounts of ginseng mycelium powder added, as provided by this invention. Figure 1 show: The lotus flower model printed from the whole lotus root powder group (comparative example 1, 0%) had defects such as jagged edges, collapse of fine structures and surface cracks, indicating that the viscoelasticity and thixotropy of pure starch slurry were insufficient. As the amount of white ginseng mycelium powder increased to 8-32% (Examples 1-4), the lotus flower outline gradually became clearer, the surface became smooth and moist, the interlayer stacking was uniform, and there were no breaks or blockages. In particular, the 16-32% group had a complete structure and high fidelity. It can be seen that the fungal polysaccharides and plant proteins in white ginseng mycelium powder significantly improved the rheological behavior, water retention and gel density of the white ginseng mycelium powder-lotus root powder composite system, thereby effectively improving the molding accuracy and structural stability of 3D printing, and providing a reliable sample basis for subsequent evaluation of swallowing safety and low-GI function.

[0040] At present, in vitro simulated digestion method can accurately measure starch digestion characteristics to verify low GI function, and the International Dietary Standard for Dysphagia (IDDSI) provides a unified basis for evaluating the suitability of food for special populations.

[0041] Test Example 1: In Vitro Simulated Digestion Test

[0042] This test used the Englyst in vitro simulated digestion method. After the printed product was freeze-dried, pulverized, and sieved, 0.2g of the sample and 0.2g of white bread flour were accurately weighed and placed in a 50mL Erlenmeyer flask. 5mL of sodium acetate buffer (0.2M, pH 5.2) was added, and the mixture was thoroughly shaken and mixed. The mixture was then placed in a constant temperature water bath (80℃) for 30min to gelatinize. The mixture was then cooled and equilibrated at 37℃ for 15min. 5mL of digestive enzyme mixture (containing 300U / mL α-amylase and 60U / mL glucosylase) was added to each test tube along with three glass beads. After thorough shaking and mixing, samples were taken at 0, 20, 60, 120, and 180min to determine the glucose release and to calculate the contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).

[0043] See results Figure 2-4 .

[0044] Depend on Figure 2 It can be seen that, in the entire digestion stage, the glucose release rate and final release amount of the 3D printed food of white ginseng powder-lotus root powder composite gel provided by the present invention were significantly lower than those of the lotus root powder group in all experimental groups. Taking the digestion endpoint of 180 min as an example, the glucose release amount of the lotus root powder group was as high as 21.06 mg, while the glucose release amount of the 32% white ginseng powder-lotus root powder group was only 13.50 mg at this time, a decrease of 35.9%. This shows that the addition of white ginseng powder can significantly delay and reduce the digestion and absorption rate of starch, giving the food a low GI characteristic of "smoothing blood sugar".

[0045] Depend on Figure 3 It can be seen that the 3D printed food of white ginseng powder-lotus root powder composite gel provided by the present invention showed no significant difference in starch hydrolysis rate among the samples during the digestion time of 0-20 min; however, during the digestion time of 20-180 min, the starch hydrolysis rate of the samples decreased significantly with the increase of white ginseng powder addition. For example, at 180 min, the starch hydrolysis rate of the lotus root powder group was 13.03%, while the starch hydrolysis rate of the 32% white ginseng powder-lotus root powder group was 9.33%, a decrease of 28.4%, indicating that the addition of white ginseng powder inhibits starch hydrolysis in the samples.

[0046] Depend on Figure 4 It is known that the underlying mechanism causing the reduction in glucose release is the remodeling of starch nutrient components; Figure 4Data shows that with the increase of white ginseng mycelium powder, the content of rapidly digestible starch (RDS) shows a significant downward trend, while the content of resistant starch (RS) increases significantly. Taking RDS as an example, the RDS of the whole lotus root powder group is 3.76%, while the RDS of the 32% white ginseng mycelium powder-lotus root powder group is only 2.23%, a decrease of 43.7%. During the gelatinization and aging process, the polysaccharides and dietary fiber derived from white ginseng mycelium interact with the starch chains of whole lotus root powder through hydrogen bonds, inhibiting the orderly rearrangement of starch molecular chains, reducing the degree of ordered crystallinity, and promoting the conversion of some originally digestible starch into resistant starch with anti-enzymatic hydrolysis properties. This part of RS can directly reach the intestine and has the beneficial physiological effect of promoting the fermentation of intestinal microorganisms to produce short-chain fatty acids.

[0047] Test Example 2

[0048] This test case uses the fork drop test, spoon test, and fork pressure test within the IDDSI framework to evaluate the texture characteristics of the white ginseng powder-lotus root powder composite gel and determine whether it meets the dietary safety standards for people with dysphagia. Fork drop test: Using a standard four-pronged fork (with a fork pitch of approximately 4 mm), the sample is lifted to assess the food's ability to maintain structural integrity between the forks; Spoon 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 as it slides down, as well as the state of the spoon surface after the sample slides down, to evaluate its fluidity and adhesion. Fork pressure test: The printed sample is laid flat, and a fork base is used to apply uniform and slow pressure to the 3D printed sample. The degree of deformation is observed as an indicator of food hardness.

[0049] The results are as follows Figure 5 , specifically: The fork crush test results showed that all the printed products of the composite system could be easily crushed, and no whitening phenomenon was observed when the tip of the thumbnail was pressed, indicating that its hardness was far below the safe threshold for chewing and swallowing. As the amount of white ginseng powder added increased, the crushing force required for the sample increased slightly, which was manifested in that the surface indentation was more blurred and the degree of deformation after extrusion was lower. This was attributed to the interpenetrating network of white ginseng protein and polysaccharide enhancing the gel skeleton, but this enhancement was still well within the safe range of "easily crushed". In the fork drop test, when the samples were lifted with a standard fork, all groups of samples maintained good structural integrity between the fork teeth without tearing or dripping. This indicates that the composite gel has strong cohesiveness and plasticity, and is not easily dispersed into small particles in the oral cavity, which may cause choking or aspiration. In the spoon test, all samples were able to slide off the spoon surface easily as a whole without any broken pieces or residue, and had extremely low adhesion. This property ensures that food will not stick to the throat when swallowed, thus ensuring the safety of swallowing. Based on the above three tests, the 3D printed product of the white ginseng powder-lotus root powder composite gel of the present invention was evaluated as an IDDSI5 grade food. This grade of food has the characteristics of being "moist, finely chopped, and malleable". It does not require chewing in the mouth and can be formed into a bolus suitable for swallowing simply by pressing with the tongue and palate. There is no risk of particle scattering or adhesion, and it is fully suitable for people with limited chewing ability and swallowing disorders.

[0050] 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 composite gel of white ginseng powder and lotus root powder, characterized in that, The composite gel comprises the following raw material components: Lotus root powder, white ginseng powder, and water; The particle size of the white ginseng powder is ≤100 mesh; The mass ratio of lotus root powder to white ginseng powder is 10:(0.8-3.2).

2. The white ginseng powder-lotus root powder composite gel according to claim 1, wherein, The lotus root powder is obtained by drying, crushing and sieving fresh lotus roots after washing and peeling; the particle size of the lotus root powder is ≤100 mesh.

3. The white ginseng powder-lotus root powder composite gel according to claim 1, wherein, The white ginseng mycelium powder is obtained by drying, crushing and sieving fresh white ginseng mycelium fruiting bodies after washing and slicing.

4. The white ginseng powder-lotus root powder composite gel according to claim 1, wherein, The mass ratio of lotus root powder, white ginseng powder and water is 10:(0.8-3.2):

50.

5. The method for preparing the white ginseng powder-lotus root powder composite gel according to any one of claims 1-4, characterized in that, The preparation method includes: mixing and stirring the lotus root powder, white ginseng powder and water, and then performing homogenization and gelatinization treatments in sequence to obtain the white ginseng powder-lotus root powder composite gel.

6. The method for preparing the white ginseng powder-lotus root powder composite gel according to claim 5, wherein, The homogenization process is carried out at a speed of 8000-12000 rpm for 2-4 minutes. The gelatinization process is carried out at a temperature of 80-100℃ for 10-20 minutes.

7. The application of the white ginseng powder-lotus root powder composite gel according to any one of claims 1-4 in the preparation of 3D printed food.

8. The application according to claim 7, wherein, The white ginseng powder-lotus root powder composite gel is transferred into the barrel of a 3D printer, cooled, and then extruded to produce 3D printed food.

9. The application according to claim 8, wherein, The cooling process is to bring the temperature of the gel in the 3D printer barrel to 20-30°C. The diameter of the nozzle used for printing is 0.2-2.2 mm, and the printing speed is 5-20 mm / s.

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