CN106616388B - Nano meat paste powder suitable for food 3D printing material - Google Patents

Nano meat paste powder suitable for food 3D printing material Download PDF

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CN106616388B
CN106616388B CN201610924011.8A CN201610924011A CN106616388B CN 106616388 B CN106616388 B CN 106616388B CN 201610924011 A CN201610924011 A CN 201610924011A CN 106616388 B CN106616388 B CN 106616388B
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meat
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food
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CN106616388A (en
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孙京新
李鹏
王宝维
王秋敏
黄明
徐幸莲
王淑玲
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Qingdao Agricultural University
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Qingdao Agricultural University
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Abstract

The invention discloses a nano minced meat powder suitable for a food 3D printing material, which is characterized in that neutral protease is adopted to carry out enzymolysis treatment and vacuum freeze drying on fresh meat which is removed with connective tissues and fat in advance and is subjected to vacuum rolling; then carrying out coarse grinding and superfine grinding in sequence to prepare micron meat paste powder; and finally, carrying out nano-crushing on the micron meat emulsion powder by adopting a planetary ball mill, and carrying out vacuum packaging on the prepared nano meat emulsion powder to obtain the nano meat emulsion powder suitable for the food 3D printing material. The powder has small particle size, good taste, good adhesiveness and adsorptivity, and high stability; meanwhile, the preparation method is easy to control and simple and convenient to operate.

Description

Nano meat paste powder suitable for food 3D printing material
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to nano meat paste powder suitable for a food 3D printing material.
Background
3D printing technology has begun to gradually spread from high, fine, and sophisticated industrial manufacturing to the aspects of people's life, such as clothes, eating, living, and walking, as it is being intensively studied. Among them, food is an essential part of people's life. Food 3D printing will also become the mainstream and the big trend of the 3D printing market in the future. Researches show that the 3D printing of the food has wide applicability, simple and convenient operation and high flexibility, can enrich the food styles, meet individual requirements and develop nutrition-enriched food and functional food; in addition, the trend of food to replace medicine as much as possible will be the future food development. According to research reports, 3D printing materials are relatively common, such as 3D human tissue printing ink developed by Germany Frounhf interface engineering and biological research institute; research on Tangtongming and the like prepares novel 3D printing materials ABS (acrylonitrile-butadiene-styrene plastic) for electronics, biology, medicine, buildings, clothes and the like (Tangtongming, Luyan, plum Shiyang, and the like. preparation and performance of novel 3D printing materials ABS [ J ]. modern chemical industry, 2015, 35 (7): 50-52.); wuhan university of textile successfully developed 3D printable photocurable resin materials (Lelingyun. Wuhan university of textile successfully developed 3D printable photocurable resin materials [ EB/OL ]. http:// www.xinhuanet.com,2014-12-10.), but at present, materials suitable for 3D printing of foods are still relatively rare.
The Chinese meat yield has been the first place in the world for many years, and particularly pork and chicken occupy the main proportion of the meat structure. The meat has high protein content, various types, and high digestibility, and is easily absorbed by human body, and has effects of enhancing physical strength and strengthening body. Therefore, the preparation of meat emulsion powder from meat and the development of various meat products have important nutritional value and economic significance.
The airflow superfine crusher is one device for superfine crushing of dry material in the form of high speed rotation and collision of crushing blade and cyclonic separation of air flow. The grinding process is fast, the grinding purpose can be achieved in a short time, ultra-low temperature grinding can be carried out by matching with liquid nitrogen, so that for heat-sensitive materials, the biological active ingredients of powder can be retained to the maximum extent, so that the required high-quality products can be prepared, the material subjected to airflow superfine grinding has high particle size and fineness, the specific surface area of micro powder is increased to a great extent, and the adsorbability and the adhesiveness are correspondingly increased.
The planetary ball mill utilizes the grinding material and the sample to roll at high speed in a grinding tank to generate strong shearing, impact and rolling on the material so as to achieve the purposes of crushing, grinding, dispersing and emulsifying the material. Planetary ball mills are less used in food products. The vacuum ball milling tank is matched to grind the sample in a vacuum state, so that the external environment pollution can be prevented, and the quality guarantee period of the food is prolonged. The material prepared by the planetary ball mill has smaller particle size, better adhesiveness and adsorptivity and higher stability; meanwhile, the preparation method is easy to control and simple and convenient to operate, so that the technology has a good application prospect in the aspect of food material preparation.
Disclosure of Invention
The invention aims to provide nano meat paste powder suitable for a food 3D printing material, so that the problems of the existing food 3D printing material are solved.
The preparation method of the nano meat emulsion powder suitable for the food 3D printing material comprises the following steps:
mincing 800-1200 g of raw fresh meat without connective tissues and fat;
rolling and kneading the minced sample under the vacuum condition; wherein the vacuum degree of the tumbling is 0.08MPa to 0.09MPa, the time is 4h to 8h, and the temperature is 4 ℃ to 6 ℃;
adding water into the raw meat after the rolling and kneading treatment, stirring, then carrying out enzymolysis treatment by using neutral protease accounting for 2-3% of the weight of the raw fresh meat, hydrolyzing at the constant temperature of 30-40 ℃ for 2-3 h, and then carrying out ultrahigh pressure (300-500 MPa, 10-20 min) enzyme deactivation treatment on the enzymolysis liquid;
then, carrying out vacuum freeze drying on the enzymolysis sample;
coarsely crushing the dried sample for 1 time by using a coarse crusher to ensure that the granularity of the coarsely crushed sample reaches 10-15 mm; the coarse grinding conditions were: the power is 3 Kw-5 Kw, the rotating speed is 900 r/min-1000 r/min, and the time is 20 min-30 min;
carrying out superfine grinding on the coarse ground sample for 1 time by adopting an airflow superfine grinder to prepare meat paste powder of 10-20 microns; the superfine grinding conditions are as follows: the working pressure is 0.5MPa to 0.8MPa, the feeding airflow is 0.5MPa to 0.8MPa, the crushing airflow is 0.5MPa to 0.8MPa, the rotating speed is 2000r/min to 2400r/min, and the time is 20min to 30 min;
nano-crushing the micron meat paste powder for 1 time by adopting a planetary ball mill to prepare 200-400 nm nano-meat paste powder suitable for food 3D printing materials; the nano-crushing conditions are as follows: the rotating speed is 400 r/min-600 r/min; the time is 40min to 80 min.
According to the nano meat paste powder suitable for the food 3D printing material, the enzymatic hydrolysis livestock lean meat is crushed by ultramicro and ball milling crushing technologies, so that the enzymatic hydrolysis livestock lean meat is subjected to mechanical forces such as high-speed shearing, high-frequency oscillation and impact, and the nano meat paste powder is prepared by crushing; the invention takes lean meat of livestock and poultry as a raw material to prepare the nano minced meat powder which has small particle size, fine and smooth taste, good adhesiveness and adsorptivity and high stability and is suitable for 3D printing of food. The preparation method is easy to control and simple and convenient to operate.
Drawings
FIG. 1: a graph of the stickiness of chicken nano emulsion powder prepared by two different methods (example 1);
FIG. 2: a graph of the adhesion of chicken sausages of nano meat emulsion powder prepared by two different methods (example 1);
FIG. 3: a graph of the stickiness of pork nano emulsion powder prepared by two different methods (example 2);
FIG. 4: the nano meat emulsion powder pork intestine stickiness profiles (example 2) were prepared by two different methods.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The nano meat paste powder suitable for the food 3D printing material and the preparation method thereof provided by the embodiment of the invention comprise the following steps:
mincing 800-1200 g of raw fresh meat without connective tissues and fat;
rolling and kneading the minced sample under the vacuum condition; wherein the vacuum degree of the tumbling is 0.08MPa to 0.09MPa, the time is 4h to 8h, and the temperature is 4 ℃ to 6 ℃;
adding water into the raw meat after the rolling and kneading treatment, stirring, then carrying out enzymolysis treatment by adopting neutral protease (the enzyme activity is 50,000U/g) with the weight of 2-3% of the raw fresh meat, hydrolyzing at the constant temperature of 30-40 ℃ for 2-3 h, and then carrying out ultrahigh pressure (300-500 MPa, 10-20 min) enzyme deactivation treatment on the enzymolysis liquid;
then, carrying out vacuum freeze drying on the enzymolysis sample;
coarsely crushing the dried sample for 1 time by using a coarse crusher to ensure that the granularity of the coarsely crushed sample reaches 10-15 mm; the coarse grinding conditions were: the power is 3 Kw-5 Kw, the rotating speed is 900 r/min-1000 r/min, and the time is 20 min-30 min;
carrying out superfine grinding on the coarse ground sample for 1 time by adopting an airflow superfine grinder to prepare meat paste powder of 10-20 microns; the superfine grinding conditions are as follows: the working pressure is 0.5MPa to 0.8MPa, the feeding airflow is 0.5MPa to 0.8MPa, the crushing airflow is 0.5MPa to 0.8MPa, the rotating speed is 2000r/min to 2400r/min, and the time is 20min to 30 min;
nano-crushing the micron meat paste powder for 1 time by adopting a planetary ball mill to prepare 200-400 nm nano-meat paste powder suitable for food 3D printing materials; the nano-crushing conditions are as follows: the rotating speed is 400 r/min-600 r/min, and the time is 40 min-80 min.
The application of the principles of the present invention will now be described in further detail with reference to specific embodiments.
Example 1:
step one, selecting 1000g of raw fresh chicken breast, removing connective tissues and fat, and mincing;
step two, performing vacuum rolling and kneading treatment on the minced chicken; the rolling and kneading conditions are as follows: the vacuum degree is 0.08MPa, the time is 4h, and the temperature is 4 ℃;
performing enzymolysis treatment by using 20g of neutral protease (enzyme activity is 50,000U/g) with the meat-water ratio of 1.0:1.5, namely 1000g of meat and 1500g of water, hydrolyzing at the constant temperature of 30 ℃ for 2h, and then performing enzyme deactivation treatment at ultrahigh pressure (400MPa for 15 min);
step four, freezing and drying the enzyme-inactivated chicken in vacuum;
step five, coarsely grinding the dried chicken by using a coarse grinder for 1 time, wherein the coarse grinding conditions are as follows: the power is 3Kw, the rotating speed is 900r/min, and the time is 20min, so that the granularity of the coarse grinding sample reaches 10 mm-15 mm;
step six, carrying out superfine grinding on the coarsely ground chicken for 1 time by adopting an airflow type superfine grinder, wherein the superfine grinding conditions are as follows: the working pressure is 0.5MPa, the feeding airflow is 0.5MPa, the crushing airflow is 0.5MPa, the rotating speed is 2000r/min, and the time is 20min, so that the micron (10-20 microns) meat paste powder is prepared;
step seven, adopting a planetary ball mill to carry out nano crushing on the micron meat paste powder for 1 time, wherein the nano crushing conditions are as follows: rotation speed 400r/min, time: 40min, preparing nano (200 nm-400 nm) meat paste powder;
and step eight, carrying out vacuum packaging on the nano meat emulsion powder to obtain the nano meat emulsion powder suitable for the food 3D printing material.
The nano meat paste powder which is not prepared according to the process of the invention:
step one, selecting 1000g of raw fresh chicken breast, removing connective tissues and fat, and mincing;
step two, performing enzymolysis treatment on the minced chicken by adopting 2 percent (meat weight) of 20g of neutral protease (enzyme activity is 50,000u/g), hydrolyzing the minced chicken at the constant temperature of 30 ℃ for 2h by adopting the meat-water ratio of 1.0:1.5 of 1000g of meat and 1500g of water, and then performing enzyme deactivation treatment at ultrahigh pressure (400MPa for 15 min);
step three, rolling and kneading the enzyme-deactivated chicken in vacuum; the rolling and kneading conditions are as follows: the vacuum degree is 0.08MPa, the time is 4h, and the temperature is 4 ℃;
step four, carrying out vacuum freeze drying on the kneaded chicken;
step five, coarsely grinding the dried chicken by using a coarse grinder for 1 time, wherein the coarse grinding conditions are as follows: the power is 3Kw, the rotating speed is 900r/min, and the time is 20min, so that the granularity of the coarse grinding sample reaches 100 mm-150 mm;
step six, carrying out superfine grinding on the coarsely ground chicken for 1 time by adopting an airflow type superfine grinder, wherein the superfine grinding conditions are as follows: the working pressure is 0.5MPa, the feeding airflow is 0.5MPa, the crushing airflow is 0.5MPa, the rotating speed is 2000r/min, and the time is 20min, so that the micron (100-200 mu m) meat paste powder is prepared;
step seven, adopting a planetary ball mill to carry out nano crushing on the micron meat paste powder for 1 time, wherein the nano crushing conditions are as follows: the rotating speed is 400r/min, the time is 40min, and the nano (600 nm-800 nm) meat paste powder is prepared.
The analysis of the physicochemical properties of the chicken nano meat emulsion powder prepared by two different methods is as follows:
1) spreading 50g of chicken meat nanometer emulsion powder prepared by two different methods into round shape with the same area in a plate, exposing to illumination intensity of 400lux fluorescent lamp at 20 deg.C, and measuring a with CR-400 color difference meter (Nippon Meinengda apparatus) at intervals of 4d*Value, repetition3 times. The stability results are given in table 1.
Table 1: stability of chicken meat nano meat paste powder prepared by two different methods
2) Further illustrated in connection with the chicken sausage processing example: processing the chicken nanometer meat emulsion powder prepared by two different methods into chicken sausage, respectively slicing two groups of chicken sausage products, placing in a fluorescent lamp with illumination intensity of 400lux at 0-4 deg.C, and measuring a with CR-400 color difference meter (Nippon Meinengda apparatus company) at intervals of 4d*Value, repeat 3 times. The stability results are shown in table 2.
TABLE 2 color stability of the Nano meat emulsion powder Chicken sausage prepared by two different methods
As can be seen from tables 1 and 2, the nano meat emulsion powder prepared by the present invention has better stability.
3) 50g of each of the chicken meat nano-emulsion powders prepared by the two different methods was heated at 70 ℃, 80 ℃, 90 ℃ and 100 ℃ for 30min, and the adhesiveness thereof was measured with a TA-XT2i texture analyzer (Stable Micro Systems, UK) and repeated 3 times to find an average value. The adhesion results are shown in FIG. 1.
4) 50g of the chicken meat nano-emulsion powder prepared by two different methods were processed into chicken sausages, which were heated at 70 ℃, 80 ℃, 90 ℃ and 100 ℃ for 30min, and the adhesiveness thereof was measured with a TA-XT2i texture analyzer (Stable Micro Systems, UK) and repeated 3 times to find an average value. The adhesion results are shown in FIG. 2.
As can be seen from fig. 1 and 2, when the heating temperature is the same, the adhesiveness of the nano meat emulsion powder and the chicken sausage processed by the nano meat emulsion powder is obviously higher than that of the nano meat emulsion powder and the chicken sausage processed by the nano meat emulsion powder which are not prepared by the process of the invention; the adhesiveness of the nano meat paste powder and the chicken sausage processed by the nano meat paste powder is firstly increased and then reduced along with the increase of the temperature, the increase range before 90 ℃ is basically the same, but the decrease range of the adhesiveness of the chicken sausage processed by the nano meat paste powder which is not prepared according to the invention process after 90 ℃ is obviously larger than that of the nano meat paste powder and the chicken sausage processed by the nano meat paste powder; it follows that the nano meat emulsion powder has better adhesiveness.
3D printing of the nano meat paste powder:
connecting the 3D printer with a computer, and constructing a three-dimensional model required to be printed on the computer by using software such as CAD (computer-aided design).
The nano meat emulsion powder prepared in example 1 was placed in a printer and 3D printed at a set temperature.
And taking the printed meat paste out of the machine, cooling and shaping.
The 3D printed nano meat paste is fine and smooth in taste, the nano meat paste powder has good adhesiveness, adsorbability and stability due to heating, each layer can be firmly bonded with the previous layer in the printing process, and chicken is used as a raw material. The preparation method is easy to control and simple and convenient to operate.
Example 2:
selecting 1000g of raw fresh pork, removing connective tissues and fat, and mincing;
step two, performing vacuum rolling and kneading treatment on the minced pork; the rolling and kneading conditions are as follows: the vacuum degree is 0.08MPa, the time is 5h, and the temperature is 5 ℃;
performing enzymolysis treatment by using 30g of neutral protease (enzyme activity is 50,000u/g) with the meat-water ratio of 1.0:1.5, namely 1000g of meat and 1500g of water, hydrolyzing at the constant temperature of 35 ℃ for 3h, and then performing enzyme deactivation treatment at ultrahigh pressure (300MPa for 20 min);
step four, freezing and drying the enzyme-inactivated pork in vacuum;
step five, coarsely grinding the dried pork for 1 time by adopting a coarse grinder, wherein the coarse grinding conditions are as follows: the power is 4Kw, the rotating speed is 900r/min, and the time is 20min, so that the granularity of the coarse grinding sample reaches 10 mm-15 mm;
step six, carrying out superfine grinding on the coarsely ground pork for 1 time by adopting an airflow type superfine grinder, wherein the superfine grinding conditions are as follows: the working pressure is 0.8MPa, the feeding airflow is 0.8MPa, the crushing airflow is 0.8MPa, the rotating speed is 2400r/min, and the time is 20min, so that micron (10-20 microns) meat paste powder is prepared;
step seven, adopting a planetary ball mill to carry out nano crushing on the micron meat paste powder for 1 time, wherein the nano crushing conditions are as follows: rotating at 600r/min for 40min to obtain nanometer meat emulsion powder of 200-400 nm;
and step eight, carrying out vacuum packaging on the nano meat emulsion powder to obtain the nano meat emulsion powder suitable for the food 3D printing material.
The nano meat paste powder which is not prepared according to the process of the invention:
step one, selecting 1000g of raw fresh pork as a raw material, removing connective tissues and fat from the raw fresh pork, and mincing the raw fresh pork;
step two, carrying out enzymolysis treatment on the minced pork by adopting 30g of neutral protease (the enzyme activity is 50,000u/g) with the meat-water ratio of 1.0:1.5, namely 1000g of meat and 1500g of water, hydrolyzing for 3h at the constant temperature of 35 ℃, and then carrying out ultrahigh pressure (300MPa,20min) enzyme deactivation treatment;
step three, rolling and kneading the enzyme-killed pork in vacuum; the rolling and kneading conditions are as follows: the vacuum degree is 0.08MPa, the time is 5h, and the temperature is 5 ℃;
step four, freezing and drying the enzyme-inactivated pork in vacuum;
step five, coarsely grinding the dried chicken by using a coarse grinder for 1 time, wherein the coarse grinding conditions are as follows: the power is 4Kw, the rotating speed is 900r/min, and the time is 20min, so that the granularity of the coarse grinding sample reaches 100 mm-150 mm;
step six, carrying out superfine grinding on the coarsely ground pork for 1 time by adopting an airflow type superfine grinder, wherein the superfine grinding conditions are as follows: the working pressure is 0.8MPa, the feeding airflow is 0.8MPa, the crushing airflow is 0.8MPa, the rotating speed is 2400r/min, and the time is 20min, so that micron (100-200 microns) meat paste powder is prepared;
step seven, adopting a planetary ball mill to carry out nano crushing on the micron meat paste powder for 1 time, wherein the nano crushing conditions are as follows: the rotating speed is 600r/min, the time is 40min, and the nano (600 nm-800 nm) meat paste powder is prepared.
The physical and chemical properties of the pork nano meat emulsion powder prepared by two different methods are analyzed as follows:
1) respectively preparing 50g by two different methodsSpreading the pork nano meat paste powder in a plate into a circle with the same area, exposing the pork nano meat paste powder to the illumination intensity of a 400lux fluorescent lamp at 20 ℃, and respectively measuring a of the pork nano meat paste powder at intervals of 4d by using a CR-400 colorimeter (Nippon Meinengda instruments Co., Ltd.)*Value, repeat 3 times. The stability results are given in table 3.
Table 3: pork nano meat paste powder prepared by two different methods has stability
2) Further illustrated in connection with the pork sausage processing example: respectively processing the pork nano ground meat powder prepared by two different methods into pork sausages, respectively slicing two groups of pork sausage products, respectively placing the sliced pork sausage products in a fluorescent lamp with the temperature of 0-4 ℃ and the illumination intensity of 400lux, and respectively measuring a of the pork sausage products by a CR-400 colorimeter (Nippon Meinenda instruments Co.) at intervals of 4 days*Value, repeat 3 times. The stability results are given in table 4.
TABLE 4 color stability of the nano ground meat powder pork sausage prepared by two different methods
3) 50g of each of the pork nano-emulsion powders prepared by the two different methods was heated at 70 ℃, 80 ℃, 90 ℃ and 100 ℃ for 30min, and the adhesiveness thereof was measured with a TA-XT2i texture analyzer (Stable Micro Systems, UK) and repeated 3 times to obtain an average value. The adhesion results are shown in FIG. 3.
4) 50g of each of the pork nano-emulsion powders prepared by the two different methods was processed into pork sausages, which were heated at 70 ℃, 80 ℃, 90 ℃ and 100 ℃ for 30min, and the adhesiveness thereof was measured with a TA-XT2i texture analyzer (Stable MicroSystems, UK) and repeated 3 times to obtain an average value. The adhesion results are shown in FIG. 4.
As can be seen from fig. 3 and 4, when the heating temperature is the same, the adhesiveness of the nano meat emulsion powder and the pork sausage processed by the nano meat emulsion powder is significantly higher than that of the nano meat emulsion powder not prepared by the inventive process and the pork sausage processed by the nano meat emulsion powder; the adhesivity of the nano meat emulsion powder and the pork sausage processed by the nano meat emulsion powder is firstly increased and then reduced along with the increase of the temperature, the increase range before 90 ℃ is basically the same, but the adhesivity decrease range of the pork sausage processed by the nano meat emulsion powder which is not prepared by the invention process after 90 ℃ is larger than that of the nano meat emulsion powder and the pork sausage processed by the nano meat emulsion powder; it follows that the nano meat emulsion powder has better adhesiveness.
3D printing of the nano meat paste powder:
connecting the 3D printer with a computer, and constructing a three-dimensional model required to be printed on the computer by using software such as CAD (computer-aided design).
The nano meat emulsion powder prepared in example 2 was placed in a printer and 3D printed at a set temperature.
And taking the printed meat paste out of the machine, cooling and shaping.
The 3D printed nano meat paste is fine and smooth in taste, the nano meat paste powder has good adhesiveness, adsorptivity and stability due to heating, each layer can be firmly bonded with the previous layer in the printing process, and pork is used as a raw material. The preparation method is easy to control and simple and convenient to operate.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (4)

1. A method for preparing nano meat emulsion powder suitable for a food 3D printing material, which is characterized by comprising the following steps:
mincing raw fresh meat without connective tissue and fat;
rolling and kneading the minced sample under the vacuum condition; the vacuum degree of the tumbling treatment is 0.08MPa to 0.09MPa, the time is 4h to 8h, and the temperature is 4 ℃ to 6 ℃;
adding water into the raw meat after the rolling and kneading treatment, stirring, then carrying out enzymolysis treatment by using neutral protease accounting for 2-3% of the weight of the raw fresh meat, hydrolyzing at the constant temperature of 30-40 ℃ for 2-3 h, and then carrying out ultrahigh pressure enzyme deactivation treatment on the enzymolysis liquid;
then, carrying out vacuum freeze drying on the enzymolysis sample;
coarsely crushing the dried sample for 1 time by using a coarse crusher to ensure that the granularity of the coarsely crushed sample reaches 10-15 mm;
carrying out superfine grinding on the coarse ground sample for 1 time by adopting an airflow superfine grinder to prepare meat paste powder of 10-20 microns;
nano-crushing the micron meat paste powder for 1 time by adopting a planetary ball mill to prepare 200-400 nm nano-meat paste powder suitable for food 3D printing materials;
the nano-crushing conditions are as follows: the rotating speed is 400 r/min-600 r/min, and the time is 40 min-80 min;
the condition of the ultrahigh pressure is 300 MPa-500 MPa, and 10 min-20 min;
the coarse crushing conditions are as follows: the power is 3 Kw-5 Kw, the rotating speed is 900 r/min-1000 r/min, and the time is 20 min-30 min;
the superfine grinding conditions are as follows: the working pressure is 0.5MPa to 0.8MPa, the feeding airflow is 0.5MPa to 0.8MPa, the crushing airflow is 0.5MPa to 0.8MPa, the rotating speed is 2000r/min to 2400r/min, and the time is 20min to 30 min.
2. A nano meat emulsion powder characterized in that said nano meat emulsion powder is prepared by the method of claim 1.
3. Use of the nano meat emulsion powder of claim 2 as a 3D printing material for food.
4. A 3D printed material for food, wherein the printed material is prepared by using the nano meat emulsion powder of claim 2.
CN201610924011.8A 2016-10-24 2016-10-24 Nano meat paste powder suitable for food 3D printing material Active CN106616388B (en)

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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
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CN109077251A (en) * 2018-09-30 2018-12-25 大连工业大学 A kind of preparation method and application of 3D printing meat gruel material

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