CN106666800A - Preparation method of 3D printing material based on potato starch - Google Patents
Preparation method of 3D printing material based on potato starch Download PDFInfo
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- CN106666800A CN106666800A CN201710174975.XA CN201710174975A CN106666800A CN 106666800 A CN106666800 A CN 106666800A CN 201710174975 A CN201710174975 A CN 201710174975A CN 106666800 A CN106666800 A CN 106666800A
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Abstract
The invention relates to the technical field of 3D printing food processing, in particular to a preparation method of a 3D printing material based on potato starch. The preparation method comprises the following steps: mixing, pasting and kneading the following components in percentages by weight: 23-61% of the potato starch, 0.5-8% of protein, 26.4-65% of water and 4-12% of butter; and carrying out 3D printing forming on the components. The printed material is formed well, is vivid in modeling, not obvious in stacking boundary and good in melting, and therefore is suitable for various subsequent processing of food. The 3D printing material is used as a raw material of a 3D printer, food materials or models, properties, sand tables and the like in any shapes can be printed, the printed materials can also be cooked, baked and fried, and therefore, the application range of the plasticine 3D printer is expanded.
Description
Technical field
The present invention relates to 3D printing food processing technology field, and in particular to a kind of 3D printing material based on potato starch
Preparation method.
Background technology
Three-dimensional fast shaping is printed, and abbreviation 3D printing is referred to using computer software design 3D model, by 3D printer
Successively increase material to manufacture the technology of three-dimensional objects.3D printing material is the material base of 3D printing, and the development of material is determined
The application prospect of 3D printing.At present widely used 3D printing material is mainly plastics, metal, ceramics, resin, Gypsum Fibrosum, people
Make bone meal, cell biological raw material etc..
In recent years, 3D printing technique also has certain development in field of food, but foodstuff 3D printing material is deficienter.
Unique property of raw material causes its moulding difficult to main reason is that raw-food material, needs satisfaction directly to eat or can enter one after 3D printing
What step was processed has high demands, enduring quality difference of moulding after processing etc..The improvement group such as thickening agent, emulsifying agent, coagulator, binding agent
Knitting the additive of structure can change structure, quality structure and the rheological properties of 3D printing raw material, and its addition is not approved by consumer
And acceptance.At present, more ripe foodstuff 3D printing material is mainly the raw materials such as chocolate powder, Icing Sugar or dough.Foodstuff 3D
The shortage of printed material becomes restriction 3D printing technique in the fast-developing bottleneck of field of food.Therefore, developing food products class 3D is beaten
Printed material material becomes more and more urgent.
Potato starch is currently reported as 3D printing material, but the method is in technology, dispensing, processing and application
Etc. aspect there are problems.One is that recipe ingredient is more, and process operation is complicated；Two is that printed matter moulding enduring quality is poor, essence
Degree is low, and mechanical strength is low, it is impossible to support multilamellar to print；Three is that following process means are single, and material nutrition, quality are damaged in processing
Lose greatly, deformation is serious.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the 3D printing material based on potato starch, the 3D printing material
Composition is simple, and preparation method is simple, and the formed product for printing is good, and moulding is true to nature, and stacking boundary is not obvious, fused, is adapted to
In the various following process of food.
The preparation method of the 3D printing material based on potato starch of the present invention is that the material is by potato starch, egg
In vain, water, butter Jing batch mixings, gelatinizing, kneading, 3D printing molding；Wherein, the percentage by weight of each component is：Potato starch 23~
61%, butter 4~12%, albumen 0.5~8%, water 26.4~65%.
Wherein：
The potato starch includes potato starch, sweet potato starch, tapioca, sweet potato starch, taro starch or Rhizoma amorphophalli
One or more in starch.
The albumen is one or more in Semen Pisi sativi protein or soybean protein.
The butter is salt-free butter.
The 3D printing material is additional including in coloring agent, stain, flavor, flavoring agent, odorant or fumet
One or more, adding proportion is the common knowledge of those skilled in the art.
The preparation method of the described 3D printing material based on potato starch, comprises the following steps：
(1) raw material is prepared by formula ratio；
(2) butter is heated, is melted, it is standby；
(3) potato starch is fully mixed with albumen；
(4) in adding water to potato starch described in step (3) and the compound of albumen, gelatinizing is carried out；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, heating in water bath；
(6) stir, its kneading is agglomerating, 3D printing molding.
Wherein：
In step (4), gelatinization point is 56~83 DEG C.
In step (5), water bath heating temperature is 56~83 DEG C.
During printing, it is preferred to use print the 3D printer of plasticine type material, it would however also be possible to employ bread and cheese class 3D is beaten
Print machine.
The printed matter of printing shaping is directly used or eaten Jing after following process.Printed matter includes food materials model, stage property, religion
The materials such as tool, sand table or food ingredient；Following process includes one or more in steaming and decocting, baking, frying, baking method etc..
The preparation method of the 3D printing material based on potato starch of the present invention is the potato for adding water to abundant mixing
In kind of starch and albumen, it is sufficiently stirred under heating in water bath, when material gelatinizing to be mixed is complete, adds the butter for melt, stirs
After even that its kneading is agglomerating, the material for obtaining can be used for 3D printer printing, and after also can print food processing is carried out.In addition,
After kneading is agglomerating, exist without particulate material in group.
Albumen of the present invention can reduce the adhesiveness of potato starch after gelatinizing, material is not glued in print procedure
It is attached in printer head, keeps the cleaning of printer head, butter to increase the lubricity of 3D printing material, make printed
Cheng Gengjia is smooth, while giving the good abnormal smells from the patient of printed matter and local flavor.Additionally, importantly, in potato starch gelatinizing, egg
The small molecule starch that white and potato starch gelatinizing is produced crosslinks effect, is formed and has preferable elastic, plastic mechanical property
The excellent gel of energy, this gel is combined generation reciprocal action, i.e. gel with butter and is attached on the spongiosiss of butter, is formed
The elastic high, material of the mesh-supported small molecule that toughness is big, plasticity is strong, mechanical strength is big, cooperatively form meet 3D printing will
Sue for peace the printed material of follow-up food-processing method requirement.
Beneficial effects of the present invention are as follows：
Instant component species is few, and synergy is good, low cost, and simple and convenient processing method is easy to operate, without the need for special installation,
Operating environment is friendly, pollution-free；Meanwhile, present invention, avoiding thickening agent, emulsifying agent etc. and change the additive of food configuration makes
With, it is ensured that the safety of material and the health of human body.
Printed matter forming of the present invention, moulding is true to nature, stacking boundary it is unobvious, it is fused, be suitable for food it is various after
Continuous processing.The present invention can print food materials or model, stage property, sand table of any moulding etc., printed matter as 3D printer raw material
The processing such as steaming and decocting, baking, frying can be continued, the range of application of plasticine 3D printer has been expanded.
Description of the drawings
Fig. 1 is the performance test figure of the 3D printing material based on potato starch prepared by the embodiment of the present invention 1.
Fig. 2 is the scanning electron microscope (SEM) photograph in the embodiment of the present invention 1 before and after potato starch gelatinizing.
Fig. 3 is printed matter prepared by the embodiment of the present invention 1.
Specific embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Potato starch 45%, Semen Pisi sativi protein 1%, water
45%, butter 9%.
2nd, preparation method：
(1) potato starch, Semen Pisi sativi protein, water, butter are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) potato starch is fully mixed with albumen；
(4) 67 DEG C of water is added in compound of the potato starch of step (3) with Semen Pisi sativi protein, is entered at 67 DEG C
Row gelatinizing；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 67 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, apply：
The printed matter of printing shaping is directly used or eaten Jing after following process.Printed matter includes food materials model, stage property, religion
Tool, sand table or food ingredient；Following process includes one or more in steaming and decocting, baking, frying, baking method.
4th, performance test：
Hardness：When water is room temperature (25 DEG C), starch absorbs limited moisture, and the volume of starch granuless only occurs limited swollen
Swollen, crystalline texture is not affected, and overall relatively to dissipate, hardness is relatively low, is not suitable for 3D printing.When water is 67 DEG C, gelatinized corn starch is reached
Change temperature, the rapid imbibition of starch granuless, volume increases suddenly, viscosity rises, gelatinized starch is with itself very strong stickiness ginseng
With agglomerating, hardness raising, it is adapted to 3D printing.When water is 100 DEG C, hardness is maximum, but plasticity is worst.67 DEG C of addition Semen Pisi sativi eggs
In vain, what does not have on hardness affects, but the composition that can have additional nutrients.
Crisp brittleness：When 67 DEG C, the abundant gelatinizing of starch, cohesiveness strengthens, material resistant to breakage capability improving, during extruding wire vent not
Easily squeeze and dissipate.When 100 DEG C, although the resistant to breakage ability of dough strengthens, but its hardness has exceeded printable scope, plasticity
It is too poor, so being not suitable for 3D printing.
Adhesiveness and cohesion：When 25 DEG C, adhesiveness>Cohesion, material can be sticked on printer head, be difficult 3D and beaten
Print.When 67 DEG C, cohesion>Adhesiveness, material will not be sticked in printer head, easy 3D printing, and printer can be kept to spray
Head is clean.When 67 DEG C, viscosity is adapted to 3D printing, both will not be bonded on shower nozzle because of too viscous, can be very good to stack molding again.
Semen Pisi sativi protein is added to make its adhesiveness be reduced to the degree for being more suitable for extruding wire vent when 67 DEG C.
Shearing force：When water is room temperature (25 DEG C), starch absorbs limited moisture, and the volume of starch granuless only occurs limited
Expansion, crystalline texture is not affected, and overall relatively to dissipate, anti-shear ability is weaker.When water is 67 DEG C, starch gelatinization temperature is reached
Degree, the rapid imbibition of starch granuless, volume increases suddenly, and viscosity rises, and gelatinized starch is participated in into itself very strong stickiness
Group, anti-shear ability is improved.When water is 100 DEG C, anti-shearing force is most strong, but plasticity is worst.
Hardness, crisp brittleness, adhesiveness and cohesion, shearing force data are specifically shown in Fig. 1.
Scanning electron microscope：Potato starch particle is the spheroid that surface is smooth, two ends do not have notable difference, and Jing after gelatinizing
Potato starch particle surface seem coarse, and be crosslinked mutually between starch granuless, this crosslinked action increased starch
Conglobation property and resistant to breakage ability.Left figure in Fig. 2 is the scanning electron microscope (SEM) photograph before potato starch gelatinizing, and the right figure in Fig. 2 is horse
Scanning electron microscope (SEM) photograph after bell sweet potato starch gelatinizing.
In sum, 3D printing material of the invention is suitable as the raw material of 3D printer.
Embodiment 2
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Sweet potato starch 23%, Semen Pisi sativi protein 8%, water
65%, butter 4%.
2nd, preparation method：
(1) sweet potato starch, Semen Pisi sativi protein, water, butter are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) sweet potato starch is fully mixed with albumen；
(4) 83 DEG C of water is added in compound of the sweet potato starch of step (3) with Semen Pisi sativi protein, is carried out at 83 DEG C
Gelatinizing；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 83 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, application such as embodiment 1.
Embodiment 3
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Sweet potato starch 61%, Semen Pisi sativi protein 0.6%, water
26.4%, butter 12%.
2nd, preparation method：
(1) sweet potato starch, Semen Pisi sativi protein, water, butter are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) sweet potato starch is fully mixed with Semen Pisi sativi protein；
(4) 83 DEG C of water is added in compound of the sweet potato starch of step (3) with Semen Pisi sativi protein, is carried out at 83 DEG C
Gelatinizing；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 83 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, application such as embodiment 1.
Embodiment 4
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Tapioca 45%, Semen Pisi sativi protein 4%, water
47%, butter 4%.
2nd, preparation method：
(1) tapioca, Semen Pisi sativi protein, water, butter are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) tapioca is fully mixed with Semen Pisi sativi protein；
(4) 75 DEG C of water is added in compound of the tapioca of step (3) with Semen Pisi sativi protein, is carried out at 75 DEG C
Gelatinizing；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 75 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, application such as embodiment 1.
Embodiment 5
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Potato starch 45%, soybean protein 0.5%,
Water 45%, butter 9.5%；The last additional annatto pigment for accounting for above-mentioned raw materials gross mass 0.2%.
2nd, preparation method：
(1) potato starch, soybean protein, water, butter, annatto pigment are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) potato starch is fully mixed with soybean protein；
(4) by annatto pigmentolysis in 67 DEG C of water, then the water for being dissolved with annatto pigment is added to into step
Suddenly in the potato starch of (3) and the compound of soybean protein, gelatinizing is carried out at 67 DEG C；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 67 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, application such as embodiment 1.
Embodiment 6
First, in terms of weight/mass percentage composition, each component is according to following proportioning：Potato starch 45%, Semen Pisi sativi protein 1%, water
45%, butter 9%, the last additional Fructus Citri Limoniae essence for accounting for above-mentioned raw materials gross mass 0.3%.
2nd, preparation method：
(1) potato starch, Semen Pisi sativi protein, water, butter, Fructus Citri Limoniae essence are weighed in above ratio；
(2) butter is heated, is melted, it is standby；
(3) potato starch is fully mixed with Semen Pisi sativi protein；
(4) Fructus Citri Limoniae essence is dissolved in 67 DEG C of water, then the water for being dissolved with Fructus Citri Limoniae essence is added to into the horse of step (3)
In the compound of bell sweet potato starch and Semen Pisi sativi protein, gelatinizing is carried out at 67 DEG C；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, 67 DEG C of heating in water bath；
(6) stir, its kneading is agglomerating, and 3D printing is shaped to printed matter.
3rd, application such as embodiment 1.
Claims (10)
1. a kind of preparation method of the 3D printing material based on potato starch, it is characterised in that：The material is by potato starch, egg
In vain, water, butter Jing batch mixings, gelatinizing, kneading, 3D printing molding；Wherein, the percentage by weight of each component is：Potato starch 23~
61%, butter 4~12%, albumen 0.5~8%, water 26.4~65%.
2. the preparation method of the 3D printing material based on potato starch according to claim 1, it is characterised in that：The potato
Kind of starch include potato starch, sweet potato starch, tapioca, sweet potato starch, taro starch or konjak starch in one kind or
It is various.
3. the preparation method of the 3D printing material based on potato starch according to claim 1, it is characterised in that：The egg
It is in vain one or more in Semen Pisi sativi protein or soybean protein.
4. the preparation method of the 3D printing material based on potato starch according to claim 1, it is characterised in that：The Huang
Oil is salt-free butter.
5. the preparation method of the 3D printing material based on potato starch according to claim 1, it is characterised in that：The 3D
Additional one or more including in coloring agent, stain, flavor, flavoring agent, odorant or fumet of printed material.
6. the preparation method of the 3D printing material based on potato starch according to claim 1, it is characterised in that include with
Lower step：
(1) raw material is prepared by formula ratio；
(2) butter is heated, is melted, it is standby；
(3) potato starch is fully mixed with albumen；
(4) in adding water to potato starch described in step (3) and the compound of albumen, gelatinizing is carried out；
(5) butter of step (2) is added in the compound after step (4) gelatinizing, heating in water bath；
(6) stir, its kneading is agglomerating, 3D printing molding.
7. the preparation method of the 3D printing material based on potato starch according to claim 6, it is characterised in that：Step
(4) in, gelatinization point is 56~83 DEG C；In step (5), water bath heating temperature is 56~83 DEG C.
8. the preparation method of the 3D printing material based on potato starch according to claim 6, it is characterised in that：Print
When, using the 3D printer for printing plasticine type material.
9. the preparation method of the 3D printing material based on potato starch according to claim 6, it is characterised in that：It is printed as
The printed matter of type is directly used or eaten Jing after following process.
10. the preparation method of the 3D printing material based on potato starch according to claim 9, it is characterised in that：Print
Thing includes food materials model, stage property, teaching aid, sand table or food ingredient；Following process is included in steaming and decocting, baking, frying, baking method
One or more.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174975.XA CN106666800A (en) | 2017-03-22 | 2017-03-22 | Preparation method of 3D printing material based on potato starch |
| PCT/CN2017/087404 WO2018171050A1 (en) | 2017-03-22 | 2017-06-07 | Method for use in preparing potato starch-based 3d printing material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174975.XA CN106666800A (en) | 2017-03-22 | 2017-03-22 | Preparation method of 3D printing material based on potato starch |
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| Publication Number | Publication Date |
|---|---|
| CN106666800A true CN106666800A (en) | 2017-05-17 |
Family
ID=58826269
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710174975.XA Pending CN106666800A (en) | 2017-03-22 | 2017-03-22 | Preparation method of 3D printing material based on potato starch |
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| WO (1) | WO2018171050A1 (en) |
Cited By (8)
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|---|---|---|---|---|
| CN108208768A (en) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | A kind of 3D printing food material based on potato starch and preparation method thereof |
| WO2018171050A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Method for use in preparing potato starch-based 3d printing material |
| WO2018171630A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Composite starch 3d printing material preparation and process |
| 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 |
| CN109156710A (en) * | 2018-09-05 | 2019-01-08 | 江南大学 | A kind of salty delicate flavour rice flour class dessert 3D printing material and its application |
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN113854542A (en) * | 2021-09-22 | 2021-12-31 | 五邑大学 | Emulsion and preparation method and application thereof |
| CN114196043A (en) * | 2021-11-25 | 2022-03-18 | 华南理工大学 | High-water-absorptivity starch hydrogel based on 3D printing technology and preparation method and application thereof |
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| WO2018171050A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Method for use in preparing potato starch-based 3d printing material |
| WO2018171630A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Composite starch 3d printing material preparation and process |
| CN108208768A (en) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | A kind of 3D printing food material based on potato starch and preparation method thereof |
| CN108208768B (en) * | 2018-01-10 | 2021-06-15 | 西北农林科技大学 | Potato starch-based 3D printing food material and preparation method thereof |
| 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 |
| CN109156710A (en) * | 2018-09-05 | 2019-01-08 | 江南大学 | A kind of salty delicate flavour rice flour class dessert 3D printing material and its application |
| CN109156710B (en) * | 2018-09-05 | 2022-02-18 | 江南大学 | Salty and delicious rice flour dessert 3D printing material and application thereof |
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN113854542A (en) * | 2021-09-22 | 2021-12-31 | 五邑大学 | Emulsion and preparation method and application thereof |
| CN114196043A (en) * | 2021-11-25 | 2022-03-18 | 华南理工大学 | High-water-absorptivity starch hydrogel based on 3D printing technology and preparation method and application thereof |
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| Publication number | Publication date |
|---|---|
| WO2018171050A1 (en) | 2018-09-27 |
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