3d-printed stuffed sweet potato ball rich in carotenoids and anthocyanins, and preparation method therefor

Abstract

The present invention belongs to the technical field of new healthy food products, and discloses a 3D-printed stuffed sweet potato ball rich in carotenoids and anthocyanins, and a preparation method therefor. Orange sweet potatoes and purple sweet potatoes are washed, peeled, sliced, steamed and mashed to prepare a sweet potato puree, and auxiliary materials are added thereto in specified proportions; after a homogenization treatment, the resulting mixture is treated in a water bath of 85-95°C for 20-30 min, and is then left to stand and cooled to room temperature, thereby forming a sweet potato gel rich in carotenoids and anthocyanins; the sweet potato gel is loaded into 3D printing cartridges, separately; a stuffed ball model is designed and drawn with the assistance of a computer, with the diameter of an outer layer being 10-12 mm, the diameter of an inner layer being 4-6 mm and a filling rate being 50%-100%; and 3D printing is then performed. The 3D-printed stuffed sweet potato ball rich in carotenoids and anthocyanins improves the stability of anthocyanins and carotenoids, achieves accurate control over anthocyanins and carotenoids, and is a new healthy leisure food product.

Description

3D printing of carotenoid and anthocyanin-rich sandwiched sweet potato balls and preparation method thereof TECHNICAL FIELD

[0001] The present application relates to a 3D printing of carotenoid and anthocyanin-rich sandwiched sweet potato balls and preparation method, in particular, the preparation of carotenoid and anthocyanin-rich sweet potato puree 3D printing system and the customization of sandwiched spherical structure are the technical key to realize the method, which belongs to the technical field of new health food. BACKGROUND

[0002] Sweet potato (Ipomoea batatas L.) is a one-year or perennial root crop of the morning glory family, also known as red potato, sweet potato, etc., and occupies an important position in China's food. Different varieties of sweet potato have different colors of roots due to differences in pigment composition and content, including purple, orange, yellow, white, etc. Purple sweet potato contains a large amount of anthocyanins, mainly including pelargonidin, cyanidin, delphinidin, methylic anthocyanin, petunidin, and malvidin, which have biological activities such as oxidation, anti-tumorigenesis, and liver protection. Anthocyanins exist in the form of anthocyanins in natural conditions, have low liposolubility, and are mainly absorbed in the stomach. Orange sweet potato is rich in carotenoids, with β-carotene and its similar derivatives accounting for 90% of the total carotene, which can effectively prevent chronic degenerative diseases such as ophthalmic diseases, cancer, age-related macular degeneration, and cardiovascular diseases. Carotenoids are not soluble in water and must be absorbed by small intestinal epithelial cells in the form of water-soluble mixed micelles with oil, phosphoric acid, and bile salts. Therefore, fully exploring the nutritional value of sweet potato and improving the bioavailability of anthocyanins and carotenoids are of great significance to meet the consumer's demand for dietary diversification and health.

[0003] Chen Chaogun et al. (2017) invented a method for making purple sweet potato mud tangyuan (publication number: CN 10745560 A), the main raw materials are purple sweet potato mud, glutinous rice flour, shortening, potato modified starch. Li Changshan et al. (2020) invented a kind of sweet potato ham formula and its preparation method (CN 111938114 A), the main material peeled sweet potato and ingredients rice, Chinese yam, red bean, peanut, taro combined to prepare a kind of health food. Bu Qinggui (2020) invented a kind of sweet potato bran steamed bun and its processing method (publication number: CN 111838531 A), the bran of sweet potato is refined and mixed with steamed and peeled sweet potato mud to ferment into steamed buns. Wang Chuancang (2020) invented a preparation method of purple sweet potato bean paste (CN 111631348 A), filling purple sweet potato mud and bean paste mud in the inner cavity of the fermented dough, each occupying half of the inner cavity space, with the taste of purple sweet potato and bean paste. Wang Changyuan et al. (2019) invented a kind of purple sweet potato egg yolk crisp (CN 110367309 A), the main raw materials are high gluten flour, sweet potato mud, hot water, butter, low gluten flour, lard, purple sweet potato mud, frozen eggs, black sesame, which makes the taste of egg yolk crisp from salty to slightly sweet. The above inventions mainly focus on using sweet potato as an auxiliary material to mix with other raw materials to prepare traditional food to expand the range of consumers, while this invention uses purple sweet potato as the outer layer and orange sweet potato as the inner layer to make a sandwich sweet potato ball, which improves the appearance acceptability of the product and increases the consumer preference.

[0004] Zhou Zhenghong (2016) invented a kind of health care purple sweet potato vermicelli (CN 106213474 A), using purple sweet potato starch, mung bean starch, waxberry kernel powder, cowpea, green plum vinegar as raw materials, using lactic acid and water bath sterilization to prepare purple sweet potato vermicelli which is beneficial to people with spleen and stomach deficiency. Luo Ling (2017) invented a kind of purple sweet potato vermicelli and its preparation method (CN 106509833 A), mixed purple sweet potato starch with salmon bone, truffle, sea buckthorn seed oil, pumpkin flower, pitaya flower, peach flower wine, jerusalem artichoke powder to prepare purple sweet potato vermicelli, which improves the fresh and fragrant taste of the vermicelli. Hu Wei (2020) invented a processing method of sweet potato vermicelli (publication number: CN111758954 A), 15% sweet potato starch and 0.9% muscle strength source were stirred into a paste, 0.65 times 45 degree warm water was added to become paste, then 7 times boiling water was added to rinse, stir, gelatinize and extrude into silk. The above inventions use sweet potato starch as raw material, and most of the functional ingredients such as anthocyanins and carotenoids are lost during the preparation of starch, which cannot play its effective nutritional function. This invention uses purple sweet potato and orange sweet potato as raw materials, adds auxiliary materials and prepares a sandwich structure to improve the content and biological effectiveness of anthocyanins and carotenoids, and increase the functionality of the product.

[0005] Peng Xiaoli (2020) invented a processing method of dried sweet potatoes (CN 11616335 A), which avoids changes in appearance and color of sweet potatoes through the synergistic effect of high-temperature steam, infrared drying, and atmospheric-vacuum cycle drying. Li Song (2020) invented a method for making health-care purple sweet potato chips (CN 110916130 A), which mixes purple sweet potato chips with flavorings such as sugar, monosodium glutamate, and chili powder, and health-care ingredients such as Hericium erinaceus, hawthorn powder, and salvia miltiorrhiza powder, then fries and packages them, resulting in a novel taste and convenient consumption. The above inventions mainly use combined drying technology or frying technology to prepare traditional sweet potato leisure food, and the invention formula is simple, and the product is single, while the present invention uses 3D printing technology to prepare high-metabolic-absorption sandwich sweet potato balls according to the digestive characteristics of functional ingredients, which has a good expanding effect on the diversification and leisure of sweet potato health food.

[0006] SUMMARY

[0007] In order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a preparation method of 3D printed sandwich sweet potato balls rich in carotenoids and anthocyanins, which uses orange sweet potatoes rich in carotenoids as the inner layer and purple sweet potatoes rich in anthocyanins as the outer layer to prepare sandwich spherical structures by 3D printing technology, thereby improving the stability of anthocyanins and carotenoids and effectively promoting the metabolic absorption of functional ingredients. The present invention uses 3D printing to construct sandwich sweet potato balls rich in carotenoids and anthocyanins, solves the problem of stability of anthocyanins and carotenoids in production, promotes the digestion and absorption of anthocyanins and carotenoids, and has advanced technology, high safety, and good functionality.

[0008] The technical scheme of the present invention is a 3D printed sandwich sweet potato ball rich in carotenoids and anthocyanins and a preparation method thereof, which washes, peels, slices, cooks, and beats the orange sweet potatoes rich in carotenoids and the purple sweet potatoes rich in anthocyanins to prepare sweet potato paste; adds auxiliary materials in a certain proportion, homogenizes, and then water bath at 85-95℃ for 20-30min, and cools to room temperature to form sweet potato gel rich in carotenoids and anthocyanins; loads the sweet potato gel rich in carotenoids and anthocyanins into double-nozzle 3D printing barrels respectively, draws a sandwich ball model using computer-aided design, slices and imports into a double-nozzle 3D printer, sets the printing parameters, and performs 3D printing of the sandwich sweet potato ball rich in carotenoids and anthocyanins.

[0009] The specific steps are as follows:

[0010] (1) Wash and peel the purple sweet potatoes and orange sweet potatoes respectively, cut them into about 5mm slices, and cook for 25-30min to fully gelatinize the starch.

[0011] (2) Mix the cooked purple sweet potato slices and orange sweet potato slices in step (1) with a small amount of water and beat for 5min to prepare sweet potato paste.

[0012] (3) Mix 60-70 parts of the sweet potato mud in step (2) with 2-4 parts of palm oil, 5-8 parts of white granulated sugar, 0.2-0.5 parts of citric acid, 0.6-0.8 parts of xanthan gum, and 20-30 parts of water, and mix 60-70 parts of the purple sweet potato mud with 5-8 parts of white granulated sugar, 0.2-0.5 parts of citric acid, 0.8-1.0 parts of sodium carboxymethyl cellulose, and 20-30 parts of water.

[0013] (4) Homogenize the sweet potato mud and the purple sweet potato mud in step (3) respectively for 2 minutes by using a colloid mill to make the particle size of the slurry less than 300 μm.

[0014] (5) Heat the homogenized sweet potato mud and the purple sweet potato mud in step (4) in a hot water bath for 20-30 minutes, and then let them cool to room temperature to form a sweet potato gel rich in carotenoids and anthocyanins.

[0015] (6) Put the sweet potato gel in step (5) into a No. 1 barrel, and put the purple sweet potato gel into a No. 2 barrel.

[0016] (7) Draw a sandwich spherical model by using computer software, with an outer diameter of 10-12 mm, an inner diameter of 4-6 mm, and a filling rate of 50-100%, slice the model, set the No. 1 barrel as the inner layer and the No. 2 barrel as the outer layer, and then perform 3D printing, with a nozzle diameter of 0.6-0.8 mm and a printing speed of 15-25 mm / s.

[0017] The beneficial effects of the present application are as follows:

[0018] (1) The present application uses 3D printing technology to prepare a sandwich sweet potato ball rich in anthocyanins and carotenoids from purple sweet potatoes and sweet potatoes, thereby improving the stability of anthocyanins and carotenoids and effectively promoting the metabolic absorption of functional ingredients.

[0019] (2) The 3D printed sandwich sweet potato ball rich in anthocyanins and carotenoids provided by the present application has a simple material composition, is safe and reliable, environmentally friendly and healthy, has an advanced manufacturing process, and is low in cost. The active ingredients and structure shape of the preparation can be customized according to the nutritional requirements and metabolic characteristics, the anthocyanins and carotenoids can be precisely controlled, and the bioavailability of the anthocyanins and carotenoids can be effectively promoted.

[0020] Specific implementation method

[0021] Example 1: A 3D printed sandwich sweet potato ball rich in carotenoids and anthocyanins and a preparation method thereof

[0022] The sweet potato and purple sweet potato are washed, peeled, and cut into about 5 mm slices. The sweet potato and purple sweet potato are steamed for 30 min to fully gelatinize the starch. A small amount of water is added and mixed for 5 min. By weight, 60 parts of the purple sweet potato paste is mixed with 5 parts of white granulated sugar, 0.4 parts of citric acid, 0.8 parts of sodium carboxymethyl cellulose, and 25 parts of water to form a homogeneous mixture. 65 parts of the orange sweet potato paste is mixed with 2 parts of palm oil, 8 parts of white granulated sugar, 0.4 parts of citric acid, 0.8 parts of xanthan gum, and 20 parts of water to form a homogeneous mixture. The mixtures are respectively processed by a colloid mill for 2 min to make the particle size of the slurry less than 300 μm. The slurry is placed in a hot water bath for 30 min and cooled to room temperature to form a sweet potato gel rich in carotenoids and anthocyanins. The orange sweet potato gel is loaded into a No. 1 barrel, and the purple sweet potato gel is loaded into a No. 2 barrel. A computer software is used to draw a sandwich spherical model with an outer diameter of 10 mm, an inner diameter of 4 mm, and a filling rate of 50%. The model is sliced, the No. 1 barrel is set as the inner layer, the No. 2 barrel is set as the outer layer, the printing speed is set as 20 mm / s, and the nozzle diameter is set as 0.8 mm. The 3D printing is performed to prepare a sandwich sweet potato ball with an outer layer rich in anthocyanins and an inner layer rich in carotenoids.

Claims

1. A 3D printed carotenoid and anthocyanin enriched sandwiched sweet potato ball and a method of preparing the same, characterized in that The carrot and anthocyanin-rich sandwich sweet potato ball is prepared by 3D printing technology, including the following steps: washing, peeling, slicing, steaming, beating to prepare sweet potato mud of carrot and anthocyanin-rich sweet potato; adding accessories in a certain proportion, homogenizing treatment, then water-bathing at 85-95 DEG C for 20-30 min, standing and cooling to room temperature to form carrot and anthocyanin-rich sweet potato gel; the carrot and anthocyanin-rich sweet potato gel is respectively loaded into a 3D printing cartridge, a computer-aided design is used to draw a sandwich ball model, slicing processing and importing into a double-nozzle 3D printer, setting printing parameters, and then 3D printing of the carrot and anthocyanin-rich sandwich sweet potato ball is carried out.

2. The 3D printed carotenoid and anthocyanin-rich sandwiched sweet potato ball according to claim 1, characterized in that: The sweet potato slice thickness is about 5 mm thin slice, and the steaming time is 25-30 min to fully gelatinize starch, and the steamed purple sweet potato slice and orange sweet potato slice are mixed with a small amount of water and beaten for 5 min to prepare sweet potato mud.

3. The 3D printed carotenoid and anthocyanin enriched sandwiched sweet potato ball according to claim 1, characterized in that: The accessories include one or more of water, vegetable oil, white sugar, citric acid, xanthan gum and hydrophilic colloid.

4. The 3D printed carotenoid and anthocyanin enriched sandwiched sweet potato ball according to claim 1, characterized in that: The carrot-rich sweet potato system includes 60-70 parts of orange sweet potato mud, 2-4 parts of palm oil, 5-8 parts of white sugar, 0.2-0.5 parts of citric acid, 0.6-0.8 parts of xanthan gum and 20-30 parts of water by weight.

5. The 3D printed carotenoid and anthocyanin enriched sandwiched sweet potato ball according to claim 1, characterized in that: The anthocyanin-rich sweet potato system includes 60-70 parts of purple sweet potato mud, 5-8 parts of white sugar, 0.2-0.5 parts of citric acid, 0.8-1.0 parts of sodium carboxymethyl cellulose and 20-30 parts of water by weight.

6. The 3D printed carotenoid and anthocyanin-rich stuffed sweet potato ball of claim 1, wherein: The sweet potato system is respectively subjected to colloid mill treatment for 2 min to make the slurry particle size less than 300 μm to prevent the slurry from blocking the printing nozzle.

7. The 3D printed carotenoid and anthocyanin-rich stuffed sweet potato ball of claim 1, wherein: The computer software draws a sandwich ball model with an outer diameter of 10-12 mm, an inner diameter of 4-6 mm and a filling rate of 50-100%.

8. The 3D printed carotenoid and anthocyanin-rich stuffed sweet potato ball of claim 1, wherein: The 3D printing parameters are nozzle diameter 0.6-0.8 mm and printing speed 15-25 mm / s.

9. The 3D printed carotenoid and anthocyanin-rich stuffed sweet potato ball of claim 1, wherein: The sandwich sweet potato ball is rich in anthocyanin in the outer layer and rich in carotenoids in the inner layer.