CN106213153A - A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof - Google Patents
A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof Download PDFInfo
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- CN106213153A CN106213153A CN201610600705.6A CN201610600705A CN106213153A CN 106213153 A CN106213153 A CN 106213153A CN 201610600705 A CN201610600705 A CN 201610600705A CN 106213153 A CN106213153 A CN 106213153A
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- rice
- flour
- mung bean
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 25
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 25
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 25
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- 235000013312 flour Nutrition 0.000 claims abstract description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical group [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
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- 235000010418 carrageenan Nutrition 0.000 claims description 2
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- 229920001206 natural gum Polymers 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
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- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 229960003487 xylose Drugs 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003270 Vitamin B Natural products 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
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- 241000196324 Embryophyta Species 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
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Classifications
-
- 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
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of mung bean rice-flour noodles 3D prints food material, belongs to 3D printed material field, is made up of the raw material of following parts by weight: rice flour 60～70 parts, Semen phaseoli radiati powder 10～15 parts, water 10～15 parts, fresh milk 8～10 parts, Fagopyrum esculentum Moench powder 3～5 parts, vegetable oil 3～5 parts, Mel 2～3 parts, xylitol 2～3 parts, Sal 2～3 parts, maltodextrin 2～3 parts, dietary fiber 2～3 parts, emulsifying agent 1～2 parts, essence 0.1～0.2 part.The present invention all uses low sugar, low-fat raw material, without chemical addition agent, pollution-free, more healthy.Containing mineral such as a large amount of protein, vitamin B group and calcium, phosphorus, ferrum in Semen phaseoli radiati powder.Use 3D to print, the making of the diversification of product, personalization, automatization can be realized, enrich 3D and print the kind of food material.Use nanometer rice flour, the technological requirement that 3D prints can be met；Use selenium-rich rice flour, supplement the selenium element of needed by human body, meet different consumer demand.
Description
Technical field
The invention belongs to 3D printed material field, be specifically related to a kind of mung bean rice-flour noodles 3D and print food material and processing side thereof
Method.
Background technology
It is by microcomputer modelling and to control that 3D prints, and by heating power dissolved for reconstitution or laser formation technology, builds vertical
One process of body object.Owing to process is similar to traditional prints, so being referred to as " 3D printing " visually.And so-called 3D
Printer is essentially identical with normal printer operation principle, and simply printed material is somewhat different, the printed material of normal printer
It is ink and paper, and 3D printer is built with different " printed materials " such as metal, pottery, plastics, sand, is out and out
Raw material, after printer is connected with computer, controls " printed material " to be stacked up from level to level, finally meter by computer
Blueprint on calculation machine becomes in kind.
3D prints common used material nylon glass, ruggedness nylon material, gypsum material, aluminum, titanium alloy, stainless
Steel, silver-plated, gold-plated, rubber type of material.If able to the material that 3D prints is expanded to edible material, then will significantly promote
Enter the development that 3D prints.In prior art, the research about 3D printing food material is less, and product is more single, needs into one
The exploitation of step.
Summary of the invention
In order to solve the problems of the prior art, the invention provides a kind of mung bean rice-flour noodles 3D and print food material, abundant
3D prints the kind of food material, can meet different consumer demand.
In order to solve the problems referred to above, the present invention by the following technical solutions:
A kind of mung bean rice-flour noodles 3D prints food material, is made up of the raw material of following parts by weight: rice flour 60～70 parts, Semen phaseoli radiati
Powder 10～15 parts, water 10～15 parts, fresh milk 8～10 parts, Fagopyrum esculentum Moench powder 3～5 parts, vegetable oil 3～5 parts, Mel 2～3 parts, xylitol
2～3 parts, Sal 2～3 parts, maltodextrin 2～3 parts, dietary fiber 2～3 parts, emulsifying agent 1～2 parts, essence 0.1～0.2 part.
Preferably, described rice flour is nanometer rice flour or selenium-enriched nano rice flour.
Preferably, described emulsifying agent is one or more in soybean phospholipid, lecithin, polyglycerolpolyrici.oleate.
Preferably, described dietary fiber is water soluble dietary fiber, including inulin, dextrinosan, oligofructose,
One or more in oligomeric xylose.
A kind of mung bean rice-flour noodles 3D prints the processing method of food material, comprises the following steps:
Step one: by rice flour, Semen phaseoli radiati powder, water, fresh milk, Fagopyrum esculentum Moench powder, vegetable oil, Mel, xylitol, Sal and dietary fiber
Weigh by weight, and add mix homogeneously in mixer；
Step 2: the material mixed is sent into fine grinding production line and refined, and refines 24h, make under the conditions of 40～50 DEG C
The grain diameter of the material after must refining is less than 20 μm；
Step 3: add maltodextrin, emulsifying agent and essence in the material after fine grinding, add gross weight after mix homogeneously
The forming agent A of amount percentage ratio 3%～4%, adds after being sufficiently mixed in the extruded tube of 3D printer head, and described forming agent A is
Edible natural gum class；
Step 4: be placed in the cannon spray head of 3D printer by forming agent B, described forming agent B is edible calcium salt water
Solution；
Step 5: open 3D printer, 3D printer can be automatically according to mixed by raw material and forming agent A of model layers information
Compound is extruded on its movable working platform, prepares intervening molding material, and the cannon spray head of 3D printer is by forming agent B simultaneously
Even application is on freshly extruded intervening molding material, and intervening molding material can occur chemical reaction solidification with forming agent B, former
Material surface forms hard thin layer, and after one layer of solidification completes, work platforms continues to print after moving down the distance of a layer, class according to this
Push away, finally stack out required 3D solid food.
Preferably, described forming agent A is one or more the mixing in sodium alginate, potassium alginate, carrageenan
Thing.
Preferably, described forming agent B is calcium gluconate, calcium lactate or calcium chloride solution, the mass concentration of described solution
It is 3%～4%.
The beneficial effects of the present invention is:
1) the mung bean rice-flour noodles 3D of the present invention prints food material, all uses low sugar, low-fat raw material, adds without chemistry
Agent, pollution-free, more healthy.
2) Semen phaseoli radiati sweet in the mouth cool in nature, have heat-clearing and toxic substances removing, quench the thirst relieve summer heat, effect of diuresis skin moistening, the most certain lead poisoning merit of dispelling
Effect, Semen phaseoli radiati powder contains the mineral such as a large amount of protein, vitamin B group and calcium, phosphorus, ferrum because of it, therefore brighten, spot fading,
Cleaning skin, removal cutin, effect of suppression comedo.Containing rich in protein in Semen phaseoli radiati, the life that raw Semen phaseoli radiati water logging is worn into
Mung bean milk protein content is the highest, takes orally and can protect gastrointestinal mucosa.The plant sterol structure contained in Semen phaseoli radiati is similar to cholesterol, plants
Thing sterol and cholesterol compete Esterified Enzyme, are allowed to be esterified and reduce intestinal to the absorption of cholesterol can be by promoting gallbladder
The approach such as sterin alienation and/or the biosynthesis stoping cholesterol in liver makes serum cholesterol content reduce.
3) mode using 3D to print is prepared, and can realize the making of the diversification of product, personalization, automatization, rich
Rich 3D prints the kind of food material, can meet different consumer demand.
4) add emulsifying agent, the gloss of product can be strengthened, reduce the viscosity of raw material, strengthen mobility.
5) add water soluble dietary fiber and there is blood fat reducing and hypoglycemic effect.
6) use the xylitol of low-glycemic to replace traditional use sugar, while reducing blood glucose, maintain again good
Good mouthfeel.
7) use nanometer rice flour, the technological requirement that 3D prints can be met；Use selenium-rich rice flour, supplement needed by human body
Selenium element, can strengthen body immunity, effectively remove human body Harmful Waste, promote health, slow down aging.
Detailed description of the invention
Below in conjunction with embodiment, the technical scheme in the present invention is clearly and completely described.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of mung bean rice-flour noodles 3D prints food material, is made up of the raw material of following parts by weight: 60 parts of nanometer rice flour, Semen phaseoli radiati
10 parts of powder, 10 parts of water, fresh milk 8 parts, Fagopyrum esculentum Moench powder 3 parts, vegetable oil 3 parts, Mel 2 parts, xylitol 2 parts, Sal 2 parts, maltodextrin 2
Part, dietary fiber 2 parts, emulsifying agent 1 part, 0.1 part of essence.
Described emulsifying agent is the mixture of soybean phospholipid, lecithin, polyglycerolpolyrici.oleate 1:1:1 by weight.
Described dietary fiber is water soluble dietary fiber, for inulin, dextrinosan, oligofructose, oligomeric xylose
Mixture by weight 1:1:1.
A kind of mung bean rice-flour noodles 3D prints the processing method of food material, comprises the following steps:
Step one: by rice flour, Semen phaseoli radiati powder, water, fresh milk, Fagopyrum esculentum Moench powder, vegetable oil, Mel, xylitol, Sal and dietary fiber
Weigh by weight, and add mix homogeneously in mixer；
Step 2: the material mixed is sent into fine grinding production line and refined, and refines 24h, make under the conditions of 40～50 DEG C
The grain diameter of the material after must refining is less than 20 μm；
Step 3: add maltodextrin, emulsifying agent and essence in the material after fine grinding, add gross weight after mix homogeneously
The forming agent A of amount percentage ratio 3%, adds after being sufficiently mixed in the extruded tube of 3D printer head, and described forming agent A is alginic acid
Sodium；
Step 4: be placed in the cannon spray head of 3D printer by forming agent B, described forming agent B is that calcium gluconate is water-soluble
Liquid, the mass concentration of described solution is 3%；
Step 5: open 3D printer, 3D printer can be automatically according to mixed by raw material and forming agent A of model layers information
Compound is extruded on its movable working platform, prepares intervening molding material, and the cannon spray head of 3D printer is by forming agent B simultaneously
Even application is on freshly extruded intervening molding material, and intervening molding material can occur chemical reaction solidification with forming agent B, former
Material surface forms hard thin layer, and after one layer of solidification completes, work platforms continues to print after moving down the distance of a layer, class according to this
Push away, finally stack out required 3D solid food.
Embodiment 2
A kind of mung bean rice-flour noodles 3D prints food material, is made up of the raw material of following parts by weight: 70 parts of selenium-enriched nano rice flour,
Semen phaseoli radiati powder 15 parts, 15 parts of water, fresh milk 10 parts, Fagopyrum esculentum Moench powder 5 parts, vegetable oil 5 parts, Mel 3 parts, xylitol 3 parts, Sal 3 parts, Fructus Hordei Germinatus
3 parts of dextrin, dietary fiber 3 parts, emulsifying agent 2 parts, 0.2 part of essence.
Described emulsifying agent is the mixture of soybean phospholipid, lecithin, polyglycerolpolyrici.oleate 1:1:1 by weight.
Described dietary fiber is water soluble dietary fiber, for inulin, dextrinosan, oligofructose, oligomeric xylose
Mixture by weight 1:1:1.
A kind of mung bean rice-flour noodles 3D prints the processing method of food material, comprises the following steps:
Step one: by rice flour, Semen phaseoli radiati powder, water, fresh milk, Fagopyrum esculentum Moench powder, vegetable oil, Mel, xylitol, Sal and dietary fiber
Weigh by weight, and add mix homogeneously in mixer；
Step 2: the material mixed is sent into fine grinding production line and refined, and refines 24h, make under the conditions of 40～50 DEG C
The grain diameter of the material after must refining is less than 20 μm；
Step 3: add maltodextrin, emulsifying agent and essence in the material after fine grinding, add gross weight after mix homogeneously
The forming agent A of amount percentage ratio 4%, adds after being sufficiently mixed in the extruded tube of 3D printer head, and described forming agent A is alginic acid
Potassium；
Step 4: be placed in the cannon spray head of 3D printer by forming agent B, described forming agent B is calcium lactate aqueous solution, institute
The mass concentration stating solution is 4%；
Step 5: open 3D printer, 3D printer can be automatically according to mixed by raw material and forming agent A of model layers information
Compound is extruded on its movable working platform, prepares intervening molding material, and the cannon spray head of 3D printer is by forming agent B simultaneously
Even application is on freshly extruded intervening molding material, and intervening molding material can occur chemical reaction solidification with forming agent B, former
Material surface forms hard thin layer, and after one layer of solidification completes, work platforms continues to print after moving down the distance of a layer, class according to this
Push away, finally stack out required 3D solid food.
Embodiment 3
A kind of mung bean rice-flour noodles 3D prints food material, is made up of the raw material of following parts by weight: 65 parts of selenium-enriched nano rice flour,
Semen phaseoli radiati powder 13 parts, 13 parts of water, fresh milk 9 parts, Fagopyrum esculentum Moench powder 4 parts, vegetable oil 4 parts, Mel 3 parts, xylitol 3 parts, Sal 3 parts, Fructus Hordei Germinatus
3 parts of dextrin, dietary fiber 3 parts, emulsifying agent 2 parts, 0.2 part of essence.
Described emulsifying agent is the mixture of soybean phospholipid, lecithin, polyglycerolpolyrici.oleate 1:1:1 by weight.
Described dietary fiber is water soluble dietary fiber, for inulin, dextrinosan, oligofructose, oligomeric xylose
Mixture by weight 1:1:1.
A kind of mung bean rice-flour noodles 3D prints the processing method of food material, comprises the following steps:
Step one: by rice flour, Semen phaseoli radiati powder, water, fresh milk, Fagopyrum esculentum Moench powder, vegetable oil, Mel, xylitol, Sal and dietary fiber
Weigh by weight, and add mix homogeneously in mixer；
Step 2: the material mixed is sent into fine grinding production line and refined, and refines 24h, make under the conditions of 40～50 DEG C
The grain diameter of the material after must refining is less than 20 μm；
Step 3: add maltodextrin, emulsifying agent and essence in the material after fine grinding, add gross weight after mix homogeneously
The forming agent A of amount percentage ratio 4%, adds after being sufficiently mixed in the extruded tube of 3D printer head, and described forming agent A is OK a karaoke club
Glue；
Step 4: be placed in the cannon spray head of 3D printer by forming agent B, described forming agent B is calcium chloride water, institute
The mass concentration stating solution is 4%；
Step 5: open 3D printer, 3D printer can be automatically according to mixed by raw material and forming agent A of model layers information
Compound is extruded on its movable working platform, prepares intervening molding material, and the cannon spray head of 3D printer is by forming agent B simultaneously
Even application is on freshly extruded intervening molding material, and intervening molding material can occur chemical reaction solidification with forming agent B, former
Material surface forms hard thin layer, and after one layer of solidification completes, work platforms continues to print after moving down the distance of a layer, class according to this
Push away, finally stack out required 3D solid food.
Claims (10)
1. a mung bean rice-flour noodles 3D prints food material, it is characterised in that be made up of the raw material of following parts by weight: rice flour 60～
70 parts, Semen phaseoli radiati powder 10～15 parts, water 10～15 parts, fresh milk 8～10 parts, Fagopyrum esculentum Moench powder 3～5 parts, vegetable oil 3～5 parts, Mel 2～3
Part, xylitol 2～3 parts, Sal 2～3 parts, maltodextrin 2～3 parts, dietary fiber 2～3 parts, emulsifying agent 1～2 parts, essence 0.1
～0.2 part.
A kind of mung bean rice-flour noodles 3D the most according to claim 1 prints food material, it is characterised in that by following parts by weight
Raw material composition: 60 parts of rice flour, Semen phaseoli radiati powder 10 parts, 10 parts of water, fresh milk 8 parts, Fagopyrum esculentum Moench powder 3 parts, vegetable oil 3 parts, Mel 2 parts, wood
Sugar alcohol 2 parts, Sal 2 parts, maltodextrin 2 parts, dietary fiber 2 parts, emulsifying agent 1 part, 0.1 part of essence.
A kind of mung bean rice-flour noodles 3D the most according to claim 1 prints food material, it is characterised in that by following parts by weight
Raw material composition: 70 parts of rice flour, Semen phaseoli radiati powder 15 parts, 15 parts of water, fresh milk 10 parts, Fagopyrum esculentum Moench powder 5 parts, vegetable oil 5 parts, Mel 3 parts, wood
Sugar alcohol 3 parts, Sal 3 parts, maltodextrin 3 parts, dietary fiber 3 parts, emulsifying agent 2 parts, 0.2 part of essence.
A kind of mung bean rice-flour noodles 3D the most according to claim 1 prints food material, it is characterised in that by following parts by weight
Raw material composition: 65 parts of rice flour, Semen phaseoli radiati powder 13 parts, 13 parts of water, fresh milk 9 parts, Fagopyrum esculentum Moench powder 4 parts, vegetable oil 4 parts, Mel 3 parts, wood
Sugar alcohol 3 parts, Sal 3 parts, maltodextrin 3 parts, dietary fiber 3 parts, emulsifying agent 2 parts, 0.2 part of essence.
5. print food material according to a kind of mung bean rice-flour noodles 3D described in any one of Claims 1 to 4, it is characterised in that: described
Rice flour be nanometer rice flour or selenium-enriched nano rice flour.
6. print food material according to a kind of mung bean rice-flour noodles 3D described in any one of Claims 1 to 4, it is characterised in that: described
Emulsifying agent be one or more in soybean phospholipid, lecithin, polyglycerolpolyrici.oleate.
7. print food material according to a kind of mung bean rice-flour noodles 3D described in any one of Claims 1 to 4, it is characterised in that: described
Dietary fiber be water soluble dietary fiber, including the one in inulin, dextrinosan, oligofructose, oligomeric xylose or
Several.
8. the processing method that the mung bean rice-flour noodles 3D described in any one of claim 1～7 prints food material, its feature exists
In, comprise the following steps:
Step one: by rice flour, Semen phaseoli radiati powder, water, fresh milk, Fagopyrum esculentum Moench powder, vegetable oil, Mel, xylitol, Sal and dietary fiber by weight
Amount number is weighed, and adds mix homogeneously in mixer；
Step 2: the material mixed is sent into fine grinding production line and refined, and refines 24h so that essence under the conditions of 40～50 DEG C
The grain diameter of the material after mill is less than 20 μm；
Step 3: add maltodextrin, emulsifying agent and essence in the material after fine grinding, add gross weight hundred after mix homogeneously
The forming agent A of proportion by subtraction 3%～4%, adds after being sufficiently mixed in the extruded tube of 3D printer head, and described forming agent A is edible
Natural gum class；
Step 4: be placed in the cannon spray head of 3D printer by forming agent B, described forming agent B is edible calcium saline solution；
Step 5: opening 3D printer, 3D printer can be automatically according to model layers information by the mixture of raw material Yu forming agent A
Extruding on its movable working platform, prepare intervening molding material, the cannon spray head of 3D printer is by uniform for forming agent B simultaneously
Being sprayed on freshly extruded intervening molding material, intervening molding material can occur chemical reaction solidification with forming agent B, at stock chart
Face forms hard thin layer, and after one layer of solidification completes, work platforms continues to print after moving down the distance of a layer, and the rest may be inferred,
Stack out required 3D solid food eventually.
A kind of mung bean rice-flour noodles 3D the most according to claim 8 prints the processing method of food material, it is characterised in that: described
Forming agent A is one or more the mixture in sodium alginate, potassium alginate, carrageenan.
A kind of mung bean rice-flour noodles 3D the most according to claim 8 prints the processing method of food material, it is characterised in that: institute
Stating forming agent B is calcium gluconate, calcium lactate or calcium chloride solution, and the mass concentration of described solution is 3%～4%.
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| CN109730244A (en) * | 2018-03-06 | 2019-05-10 | 丽睿客信息科技（北京）有限公司 | Nano-micro level nutritional staple food and preparation method thereof |
| CN114304553A (en) * | 2022-01-17 | 2022-04-12 | 郑州轻工业大学 | Preparation method of pitaya dietary fiber 3D printing powder |
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| CN105394801A (en) * | 2015-10-26 | 2016-03-16 | 暨南大学 | 3D printing rapid forming method of food |
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| CN114304553A (en) * | 2022-01-17 | 2022-04-12 | 郑州轻工业大学 | Preparation method of pitaya dietary fiber 3D printing powder |
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