AU2017206188B2 - Formula regulating and control method for improving moldability and 3rd precision printing performance of high-sucrose system - Google Patents
Formula regulating and control method for improving moldability and 3rd precision printing performance of high-sucrose system Download PDFInfo
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- AU2017206188B2 AU2017206188B2 AU2017206188A AU2017206188A AU2017206188B2 AU 2017206188 B2 AU2017206188 B2 AU 2017206188B2 AU 2017206188 A AU2017206188 A AU 2017206188A AU 2017206188 A AU2017206188 A AU 2017206188A AU 2017206188 B2 AU2017206188 B2 AU 2017206188B2
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- vegetable powder
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- 238000007639 printing Methods 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000005720 sucrose Substances 0.000 title claims abstract description 24
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 108010010803 Gelatin Proteins 0.000 claims abstract description 33
- 239000008273 gelatin Substances 0.000 claims abstract description 33
- 229920000159 gelatin Polymers 0.000 claims abstract description 33
- 235000019322 gelatine Nutrition 0.000 claims abstract description 33
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 33
- 238000010146 3D printing Methods 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 8
- 230000002335 preservative effect Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 229960004793 sucrose Drugs 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000008367 deionised water Substances 0.000 claims description 18
- 229910021641 deionized water Inorganic materials 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000008399 tap water Substances 0.000 claims description 10
- 235000020679 tap water Nutrition 0.000 claims description 10
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 8
- 229920000161 Locust bean gum Polymers 0.000 claims description 8
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 8
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 8
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 8
- 235000010420 locust bean gum Nutrition 0.000 claims description 8
- 239000000711 locust bean gum Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 15
- 230000001815 facial effect Effects 0.000 description 12
- 238000005516 engineering process Methods 0.000 description 11
- 239000002994 raw material Substances 0.000 description 7
- 239000006071 cream Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 239000000512 collagen gel Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000012677 beetroot red Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y10/00—Processes of additive manufacturing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y70/00—Materials specially adapted for additive manufacturing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention discloses a formula regulating and control method for improving the moldability and 3D precision printing performance of a high-sucrose system, and belongs to the field of fruit and vegetable food processing. The moldability and 3D printing performance of the high-sucrose system are improved by adoption of control in three key 5 aspects which include that firstly, soaking is performed to guarantee that gelatin is completely dissolved and obtain a uniform and dense high-sucrose gelatin system; secondly, stirring is performed to guarantee that the gelatin can be completely dissolved finally, so that the system is stabilized and grains are miniaturized; and thirdly, stewing is performed to achieve a sterilization effect, finally a finished product capable of being eaten 10 directly is obtained, and meanwhile, fusing of all ingredients is facilitated to finally obtain the uniform and stable system. A proper amount of weak preservative citric acid and a proper amount of dried nano fruit and vegetable powder are added as needed; and the extensibility of materials can be obviously lowered through addition of the nano fruit and vegetable powder, and accordingly the probability of deformation or collapse after printing 15 is lowered. The 3D precision printing performance is improved through research on the sizes of printing nozzles and adoption of the materials of a high-speed homogeneous refined texture, a complex long-time treating process does not exist, the cost is saved, and the operability is high.
Description
The present invention discloses a formula regulating and control method for improving the moldability and 3D precision printing performance of a high-sucrose system, and belongs to the field of fruit and vegetable food processing. The moldability and 3D printing performance of the high-sucrose system are improved by adoption of control in three key aspects which include that firstly, soaking is performed to guarantee that gelatin is completely dissolved and obtain a uniform and dense high-sucrose gelatin system; secondly, stirring is performed to guarantee that the gelatin can be completely dissolved finally, so that the system is stabilized and grains are miniaturized; and thirdly, stewing is performed to achieve a sterilization effect, finally a finished product capable of being eaten directly is obtained, and meanwhile, fusing of all ingredients is facilitated to finally obtain the uniform and stable system. A proper amount of weak preservative citric acid and a proper amount of dried nano fruit and vegetable powder are added as needed; and the extensibility of materials can be obviously lowered through addition of the nano fruit and vegetable powder, and accordingly the probability of deformation or collapse after printing is lowered. The 3D precision printing performance is improved through research on the sizes of printing nozzles and adoption of the materials of a high-speed homogeneous refined texture, a complex long-time treating process does not exist, the cost is saved, and the operability is high.
2017206188 13 Jul2018
FORMULA REGULATING AND CONTROL METHOD FOR
IMPROVING MOLD ABILITY AND 3d PRECISION PRINTING
PERFORMANCE OF HIGH-SUCROSE SYSTEM
Technical Field
The present invention relates to a formula regulating and control method for improving the moldability and 3D precision printing performance of a high-sucrose system, and belongs to the field of fruit and vegetable food processing.
Related Art
Distinguished from traditional substractive manufacturing, the 3D printing technology 10 is also known as a additive manufacturing technology, through which a three-dimensional solid can be produced through continuous physical layer stacking and layer-by-layer material adding. A model for a to-be-produced product is made through CAD software in advance. Theoretically, products in any shapes and appearances can be produced through 3D printing. In addition, the 3D printing technology is a full-automatic intelligent technology, and can further save time and labor cost.
Prepared and restructured food is packaged food which is prepared in the mode that two or more food materials are mixed according to a specific formula, subjected to pretreatment and preparation processing and then frozen by adoption of the technique of speed freezing. The packaged good is stored, transported and sold in a frozen state ( the product center temperature is minus 18 DEG C or below). Traditional prepared and restructured food is not good enough in appearance and has a room for improvement in taste due to limitations of processing technologies. At present, the 3D printing technology is mainly applied to the heavy industry projects of plastic and metal products and the like. However, in consideration of advantages of the 3D printing technology in the aspect of customized production, good measures for solving the problems may be developed when the 3D printing technology is applied to the processing technologies for the prepared and restructured food.
2017206188 13 Jul2018
Xuan Xinlong et al. (2015) invented Method of pure cocoa butter type chocolate for 3D printing (publication number: CN 104996691 A). Raw materials including cocoa butter liquid blocks, dried skim milk powder, white granulated sugar, cocoa butter and an emulsifier are subjected to pre-treatment, mixing and precision grinding, refining, filling and temperature regulation to obtain the chocolate. The chocolate disclosed by the invention has good flowability, and the product is hard to grow dim or become white. The chocolate is suitable for 3D printing of medium-small target quantities, unnecessary waste is reduced, the cost is saved, and use and operation are convenient. In the present invention, a product is prepared more simply and conveniently, pretreatment is not needed, the cost is better saved, and use and operation are simpler and more convenient.
Huang Haihu et al. (2015) invented Non-dairy cream 3D printing method (publication number: CN 104687222 A). A cooling system is arranged on a traditional printing platform, thereby being more conducive to fixing and shaping non-dairy cream and facilitating three-dimensional printing by adoption of non-dairy cream. Ultrasonic waves are adopted for further smashing and refining non-dairy cream molecules, thereby improving the printing effect of a 3D printing system and preventing blockage of printing nozzles, caused by uneven mixing of ingredients of the non-dairy cream. According to the method of the present invention, printing nozzles of different sizes are adopted for guaranteeing the success rate and continuity of printing discharging since excessively fine materials with good extensibility may cause collapse of printing in shape, and therefore, it can be guaranteed that a material formula with optimal grain sizes is obtained by adoption of the printing nozzles of the different sizes; in addition, a high-shear homogenizer is applied for continuously stirring samples in a sample preparation process, so that various ingredients are dissolved and fused into an aqueous solution as much as possible, and the samples are as refined as possible in texture, thereby improving the printing effect of a 3D printing system and preventing blockage of the printing nozzles caused by uneven mixing of the ingredients of the products; and furthermore, the extensibility of the materials can be obviously lowered by adding nano fruit and vegetable powder, accordingly the probability of deformation or collapse after printing is lowered, the capability of maintaining the printing shape and structure is enhanced, and the printing molding effect is effectively
2017206188 13 Jul2018 improved.
Zhao Wanyi et al. (2014) invented 3D printing production method of multi-flavor sandwich food (publication number: CN 104365954 A). According to the process, the food with a multi-flavor spatial sandwich structure is produced by means of the 3D printing method. In the producing process, different food base materials and sandwich structure materials are contained in a plurality of 3D printing heads, the base materials and the sandwich structure materials can be printed into products which are different in shape and quantity according to design requirements, and the sandwich structure materials can be completely wrapped inside the base materials. By adoption of the 3D printing production method of the multi-flavor sandwich food, the defect that traditional sandwich food is simplex in sandwich structure is overcome, a special taste is achieved, and the demand of diversified tastes of people is met. A brand-new material formula is researched based on an industrialized jelly formula and requirements of a 3D printer for materials, and has huge market potential.
Li Heng et al. (2014) invented 3D dessert printing processing device and corresponding processing method (publication number: CN 103734216 A). According to the process, a 3D image of a dessert is generated according to the shape of the target dessert; slicing is performed; a semi-finished dessert is printed; the semi-finished dessert is baked; and cream is printed. The 3D dessert printing processing device of the structure is adopted to skillfully integrate the 3D printing technology and food manufacturing, desserts which are exquisite in structure and attractive in appearance can be produced, and the produced cream desserts are small in deviation from pre-designed desserts, and particularly suitable for special occasions; and the processing method is easy to operate, cream can be continuously pasted in three-dimensional directions, finished products are delicate, and the practicability is high. A brand-new material formula is researched based on an industrialized jelly formula and requirements of a 3D printer for materials, and has huge market potential.
Chen Haijia et al. (2015) invented Preparation method of 3D facial mask (publication number: CN 104940113 A). According to the process, under a sterile vacuum condition, a
2017206188 13 Jul2018
3D printer is adopted for printing collagen gel and facial mask liquid in a sequential stacking manner according to a human facial profile, so as to obtain a 3D printing facial mask. The facial mask is prepared by adoption of the 3D printing technology and is obtained by printing the collagen gel and the facial mask liquid in the sequential stacking manner. The method is simple, consumed time is short, a high-temperature process is not needed in the printing process, and effective components in the facial mask liquid can be completely reserved. Furthermore, the collagen gel can form porous facial mask supports under a vacuum condition to absorb the facial mask liquid to the maximum extent. The obtained 3D printing facial mask can be customized according to the human facial profile, and can be 100% attached to pores of the human facial skin. According to the preparation method of the 3D facial mask, the high-temperature process is not needed, and a brand-new material formula is obtained through research based on an industrialized jelly formula and requirements of a 3D printer for materials. The preparation method is easy and convenient to achieve, suitable for large-scale industrial production and huge in market potential.
Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field.
SUMMARY
It is an object of the present invention to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.
The preferred embodiments of the invention are intended to develop a formula regulating and control method for improving the moldability and 3D precision printing performance of a high-sucrose system with the two major purposes including developing a polysaccharide gel simulation system to lay a foundation for developing commercial products of jelly and vegetable puree in future and developing a food printing technology to improve the printability of materials and to obtain unique and satisfactory shapes and tastes while 3D printing requirements are met.
According to the technical scheme, the moldability and 3D printing performance of a
2017206188 13 Jul2018 high-sucrose system are improved by adoption of control in three key aspects which include that firstly, soaking is performed to majorly guarantee that gelatin can be completely dissolved finally to obtain a uniform and dense high-sucrose gelatin system; secondly, stirring is performed to also guarantee that the gelatin can be completely dissolved finally, so that the system is stabilized and grains are miniaturized; and thirdly, stewing is performed to achieve a sterilization effect, accordingly what is finally obtained is a finished product capable of being eaten directly, and meanwhile, fusing of all ingredients is facilitated to finally obtain the uniform and stable system.
According to an aspect of the invention, there is provided a formula regulating and 10 control method for improving the moldability and 3D precision printing performance of a high-sucrose system, wherein gelatin is soaked in a proper amount of tap water or deionized water, remnant tap water or deionized water, cane sugar and the well soaked gelatin are mixed and stewed to be boiling, and a proper amount of weak preservative citric acid and dried nano fruit and vegetable powder are added; the high-sucrose system comprises, by mass, 34% to 36% of the tap water or deionized water, 5.5% to 6.5% of the gelatin, 2% to 2.5% of potato starch, 0.05% of locust bean gum, 0.05% of hydroxy propyl distarch phosphate, 55% to 57% of the cane sugar, 0.25% to 0.30% of the nano fruit and vegetable powder and 0.14% of the food grade citric acid; the high-sucrose system which is cooled to room temperature and in a uniform gel state is smashed and added into a hopper of a 3D printer; a 3D printing model and 3D printing parameters corresponding to the system are selected for 3D printing; and the specific steps are as follows:
(1) preparation of the nano fruit and vegetable powder: fruit and vegetable powder is dissolved into the tap water or deionized water with a mass-volume ratio g/mL being 1:500, and a primary solution is obtained; the primary solution is filtered through an ultrafiltration membrane with the aperture molecular weight cutoff being 5000 to 200000 Da to obtain ultrafiltrate; and the ultrafiltrate is subjected to high-pressure microfluidic nano-dispersion treatment with a pressure being 5 to 250 MPa and a flow velocity being 15 to 5000 mL/min, and treated fluid is collected and subjected to vacuum freeze-drying or spray-drying to obtain powder, namely, the nano fruit and vegetable powder;
2017206188 13 Jul2018 (2) dissolving: the hydroxy propyl distarch phosphate, the locust bean gum and the starch are dissolved into a proper amount of deionized water and thoroughly stirred through a magnetic stirrer to obtain a solution I;
(3) soaking: the high-quality food-grade gelatin is selected and dissolved into the tap 5 water or the deionized water with the mass ratio of the gelatin to the water being 1:1, and the gelatin is soaked for 30 min to obtain a solution II;
(4) dissolving of the cane sugar: the remnant tap water or deionized water and the cane sugar are mixed and stewed to be boiling;
(5) secondary stewing: the solution I obtained in the step (2) and the 10 thoroughly-soaked gelatin solution II obtained in the step (3) are immediately added into a boiling cane sugar solution obtained in the step (4), a high-shear homogenizer is adopted for continuing to perform uniform stirring and mixing until boiling occurs again and solutes are completely dissolved, and the system is poured into a food-grade ceramic bowl for standby application when a system temperature declines to 60 DEG C or below;
(6) smashing of the system: smashing is conducted on the system for at least 5 min by means of an eggbeater, so that the system is as fine as possible in the form of semi-transparent uniform smashed grains with the maximum diameter being 2 mm or below finally;
(7) storage: the weak preservative citric acid and the dried nano fruit and vegetable powder are added; and (8) 3D printing: the 3D printing model is selected, wherein a temperature selection range of the high-sucrose gelatin system is 25 to 35 DEG C, and a diameter selection range of a printing nozzle is 0.8 mm or 1.0 mm or 2.0 mm.
In an embodiment of the formula regulating and control method for improving the 25 moldability and 3D precision printing performance of the high-sucrose system the cane sugar is food-grade white granulated sugar.
The formula regulating and control method for improving the moldability and 3D precision printing performance of the high-sucrose system has the beneficial effects that
2017206188 13 Jul2018 firstly, research is made to changing the sizes of printing nozzles and adopting materials of a high-speed homogeneous refined texture in a preparation process, so as to improve the 3D precision printing performance, and a printed material can be directly used in product preparation and processing steps; secondly, since nano fruit and vegetable powder is added without any synthetic colorant, the high-sucrose system is healthy, nutritious, safe and reliable, meanwhile, the extensibility of the materials is reduced, and accordingly the molding effect of a printed product is improved; thirdly, a complicated long-time treating process does not exist, the cost is saved, and the operability is high; and fourthly, complete processes and suggestions are provided for the whole process of processing, storage and transportation.
DETAILED DESCRIPTION
Embodiment 1: Preparation process of 3D precision printing soft sweet containing nano fruit powder
The process requires raw materials including water (35.03%), gelatin (6.07%), potato 15 starch (2.33%), locust bean gum (0.05%), hydroxy propyl distarch phosphate (0.05%), cane sugar (56.05%), dried orange powder (0.28%) and food-grade citric acid (0.14%). The hydroxy propyl distarch phosphate, the locust bean gum and the starch are dissolved into a proper amount of deionized water and thoroughly stirred through a magnetic stirrer to obtain a solution I. Meanwhile, the gelatin is dissolved into water with the mass ratio of the gelatin to the water being 1:1, and then thoroughly soaked to obtain a solution II. The cane sugar is dissolved into a proper amount of water, and then stewed on an induction cooker into a semi-transparent and completely-dissolved state; the solution I is added 10 s after primary boiling occurs, then the solution II, the citric acid and the dried orange powder are added, and the remnant deionized water is added; then a high-shear homogenizer is adopted for continuing to perform stirring until all the raw materials are completely fused and sufficiently dissolved, and heating is stopped after secondary boiling occurs. The high-shear homogenizer is adopted to continue performing stirring; at the moment, the weak preservative citric acid and the dried nano fruit and vegetable powder are added; and a system is moved into a vessel or a storage box after being cooled to 60 DEG C or below.
2017206188 13 Jul2018
The system is in a solid state when being cooled to room temperature. An eggbeater is adopted for smashing the system into a uniform and dense state so as to guarantee that the maximum diameter of smashed grains does not exceed 2 mm. In the printing process, feeding to a feed inlet is performed continuously, and the raw materials in a feed channel are kept compacted always without splashing, so as to facilitate continuous discharging of printing nozzles and to avoid nozzle breaking as much as possible, thereby improving the printing effect.
A 3D printing model is selected, the temperature selection range of the high-glucose gelatin system is 25 to 35 DEG C, and the diameter selection range of the printing nozzles is 0.8mm or 1.0 mm or 2.0 mm. Finally, an orange-yellow product containing rich healthy natural plant compounds is obtained. Molding effect: collapse does not occur in 20 min after printing is completed, and the precision in printed shape can reach 95% or above.
Embodiment 2: Preparation process of 3D precision printing soft sweet containing nano vegetable powder
The process requires raw materials including water (35.03%), gelatin (6.07%), potato starch (2.33%), locust bean gum (0.05%), hydroxy propyl distarch phosphate (0.05%), cane sugar (56.05%), dried beet powder (0.28%) and food-grade citric acid (0.14%). The hydroxy propyl distarch phosphate, the locust bean gum and the starch are dissolved into a proper amount of deionized water and thoroughly stirred through a magnetic stirrer to obtain a solution I. Meanwhile, the gelatin is dissolved into water with the mass ratio of the gelatin to the water being 1:1, and then thoroughly soaked to obtain a solution II. The cane sugar is dissolved into a proper amount of water, and then stewed on an induction cooker into a semi-transparent and completely-dissolved state; the solution I is added 10 s after primary boiling occurs, then the solution II, the citric acid and the dried beet powder are added, and the remnant deionized water is added; then a high-shear homogenizer is adopted for continuing to perform stirring until all the raw materials are completely fused and sufficiently dissolved, and heating is stopped after secondary boiling occurs. The high-shear homogenizer is adopted to continue performing stirring; at the moment, the weak preservative citric acid and the dried nano fruit and vegetable powder are added; and a
2017206188 13 Jul2018 system is moved into a vessel or a storage box after being cooled to 60 DEG C or below. The system is in a solid state when being cooled to room temperature. An eggbeater is adopted for smashing the system into a uniform and dense state so as to guarantee that the maximum diameter of smashed grains does not exceed 2 mm. In the printing process, feeding to a feed inlet is performed continuously, and the raw materials in a feed channel are kept compacted always without splashing, so as to facilitate continuous discharging of printing nozzles and to avoid nozzle breaking as much as possible, thereby improving the printing effect.
A 3D printing model is selected, the temperature selection range of the high-glucose gelatin system is 25 to 35 DEG C, and the diameter selection range of the printing nozzles is 0.8mm or 1.0 mm or 2.0 mm. Finally, an wine red product containing rich healthy natural plant compounds is obtained. Molding effect: collapse does not occur in 20 min after printing is completed, and the precision in printed shape can reach 95% or above.
2017206188 13 Jul2018
Claims (6)
- What is claimed is:1. A formula regulating and control method for improving the moldability and 3D 5 precision printing performance of a high-sucrose system, wherein gelatin is soaked in a proper amount of tap water or deionized water, remnant tap water or deionized water, cane sugar and the well soaked gelatin are mixed and stewed to be boiling, and a proper amount of weak preservative citric acid and dried nano fruit and vegetable powder are added; the high-sucrose system comprises, by mass, 34% to 36% of the tap water or deionized water,10 5.5% to 6.5% of the gelatin, 2% to 2.5% of potato starch, 0.05% of locust bean gum, 0.05% of hydroxy propyl distarch phosphate, 55% to 57% of the cane sugar, 0.25% to 0.30% of the nano fruit and vegetable powder and 0.14% of the food grade citric acid; the high-sucrose system which is cooled to room temperature and in a uniform gel state is smashed and added into a hopper of a 3D printer; a 3D printing model and 3D printing15 parameters corresponding to the system are selected for 3D printing; and the specific steps are as follows:(1) preparation of the nano fruit and vegetable powder: fruit and vegetable powder is dissolved into the tap water or deionized water with a mass-volume ratio g/mL being 1:500, and a primary solution is obtained; the primary solution is filtered through an ultrafiltration20 membrane with the aperture molecular weight cutoff being 5000 to 200000 Da to obtain ultrafiltrate; and the ultrafiltrate is subjected to high-pressure microfluidic nano-dispersion treatment with a pressure being 5 to 250 MPa and a flow velocity being 15 to 5000 mL/min, and treated fluid is collected and subjected to vacuum freeze-drying or spray-drying to obtain powder, namely, the nano fruit and vegetable powder;25
- (2) dissolving: the hydroxy propyl distarch phosphate, the locust bean gum and the starch are dissolved into a proper amount of deionized water and thoroughly stirred through a magnetic stirrer to obtain a solution I;
- (3) soaking: the high-quality food-grade gelatin is selected and dissolved into the tap2017206188 13 Jul2018 water or the deionized water with the mass ratio of the gelatin to the water being 1:1, and the gelatin is soaked for 30 min to obtain a solution II;
- (4) dissolving of the cane sugar: the remnant tap water or deionized water and the cane sugar are mixed and stewed to be boiling;5
- (5) secondary stewing: the solution I obtained in the step (2) and the thoroughly-soaked gelatin solution II obtained in the step (3) are immediately added into a boiling cane sugar solution obtained in the step (4), a high-shear homogenizer is adopted for continuing to perform uniform stirring and mixing until boiling occurs again and solutes are completely dissolved, and the system is poured into a food-grade ceramic bowl for10 standby application when a system temperature declines to 60 DEG C or below;
- (6) smashing of the system: smashing is conducted on the system for at least 5 min by means of an eggbeater, so that the system is as fine as possible in the form of semi-transparent uniform smashed grains with the maximum diameter being 2 mm or below finally;15 (7) storage: the weak preservative citric acid and the dried nano fruit and vegetable powder are added; and (8) 3D printing: the 3D printing model is selected, wherein a temperature selection range of the high-sucrose gelatin system is 25 to 35 DEG C, and a diameter selection range of a printing nozzle is 0.8 mm or 1.0 mm or 2.0 mm.20 2. The formula regulating and control method for improving the moldability and 3D precision printing performance of the high-sucrose system according to Claim 1, wherein the cane sugar is food-grade white granulated sugar.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688076.7A CN107334140B (en) | 2016-08-19 | 2016-08-19 | Formula regulation and control method for improving high-sugar system forming and 3D accurate printing performance |
| CN201610688076.7 | 2016-08-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2017206188A1 AU2017206188A1 (en) | 2018-03-08 |
| AU2017206188B2 true AU2017206188B2 (en) | 2018-08-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| AU2017206188A Ceased AU2017206188B2 (en) | 2016-08-19 | 2017-07-18 | Formula regulating and control method for improving moldability and 3rd precision printing performance of high-sucrose system |
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| Country | Link |
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| CN (1) | CN107334140B (en) |
| AU (1) | AU2017206188B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668306A (en) * | 2017-11-22 | 2018-02-09 | 无限极（中国）有限公司 | Gel candy 3d printing material and preparation method thereof |
| CN108402264A (en) * | 2018-02-09 | 2018-08-17 | 华中科技大学 | A kind of optional gel soft candy 3D printing material and preparation method thereof for carrying complex polysaccharide |
| CN108294257A (en) * | 2018-02-27 | 2018-07-20 | 江南大学 | A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect |
| CN108851021A (en) * | 2018-05-11 | 2018-11-23 | 山东理工大学 | Composite starch adds preparation method of the persimmon juice as 3D printing material |
| CN108925925A (en) * | 2018-06-29 | 2018-12-04 | 济南大学 | A kind of full vegetables and fruits nutrient fruit agar and preparation method thereof |
| CN109156710B (en) * | 2018-09-05 | 2022-02-18 | 江南大学 | Salty and delicious rice flour dessert 3D printing material and application thereof |
| CN111345455A (en) * | 2020-03-06 | 2020-06-30 | 沈阳农业大学 | Preparation method and application of fruit gel for 3D printing |
| CN111248473B (en) * | 2020-03-18 | 2022-03-01 | 南京财经大学 | 4D printing method of hericium erinaceus gel food |
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Also Published As
| Publication number | Publication date |
|---|---|
| AU2017206188A1 (en) | 2018-03-08 |
| CN107334140A (en) | 2017-11-10 |
| CN107334140B (en) | 2020-04-17 |
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