CN106798263A - 一种改善解冻鱼糜体系成型及3d精确打印性能的调控方法 - Google Patents
一种改善解冻鱼糜体系成型及3d精确打印性能的调控方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- A—HUMAN NECESSITIES
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Landscapes
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- Marine Sciences & Fisheries (AREA)
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Abstract
一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法,属于3D打印食品材料制备技术领域。本发明将冷冻鱼糜经过解冻、混合、擂溃、预成型、打印、后定型、熟制等步骤完成。本发明的解冻后鱼糜凝胶体系可降低打印温度、提高出料速率和立体成型率。本发明通过亚麻籽胶和葡萄糖酸内酯酸诱导鱼糜凝胶具有稳定的粘度和流动性,鱼糜浆体细腻,出料顺畅、不易堵塞,本发明的鱼糜凝胶体系可通过3D精确打印技术,制成既保留有鱼糜制品原有特性和口味,又造型新颖美观的鱼制品餐饮冷盘。
Description
技术领域
本发明涉及一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法,属于3D打印食品材料制备技术领域。
背景技术
随着3D打印技术的快速发展,以及人们对3D打印技术的应用不断探索,其应用领域从传统模具制造领域不断扩展到建筑、工艺设计和医疗整形等领域。在食品行业,3D食品呈现了全新的应用,对食物供应短缺、食物个性化需求、人类生活方式以及太空旅行等问题产生了深远影响。
食品3D打印机以FDM(熔融基础成型)为基础,将3D打印技术与食品制造结合起来。人们首先将设计好产品的形状输入到Arduino软件,Arduino软件会自动设计并生成3D打印的操作步骤,并按照预先设定好的形状及图案通过分层加工的方式,逐层将原料进行堆叠,生成 3D 产品。3D打印技术的优势在于无需机械加工或模具,就能直接从计算机图形数据中生成任何形状的物体,并且可以制造出传统食品生产技术无法制造出的外形。另外在具有良好设计概念和设计过程的情况下,极大地缩短了食品研制和加工的周期,通过摒弃生产线而降低了成本,提高了生产效率。因此3D打印技术的发展和应用将有助于推动食品行业的发展,为食品生产加工领域带来全新的概念和动力。
但是食品的材料选择仍是3D打印广泛应用于食品加工领域的瓶颈之一。适合于3D打印技术的食品材料多为液体、糊状或粉状的食材,这就必须将人类通常食用的鱼、肉、蔬菜等食材变成糊状才能实施打印。并且要求这些浆料具有特定的粘度、细密度和流变特性。鱼糜制品富有弹性,口感独特,风味多样,方便可口,可用于制作色拉、迷你餐、主菜、冷盘多种菜式,深受广大消费者喜爱。同时鱼糜体系具有一定的凝胶强度、粘度和流变特性,非常适合3D打印技术对食品材料的要求,但现有技术中的鱼糜材料存在的缺陷是凝胶强度过高,增加打印过程中的机械负压,对3D打印机有一定程度的损害,鱼糜粘度过高还会引起喷头堵塞,打印精度降低,产品质量得不到保障等问题,因此,通过调控鱼糜配方来改善食品体系成型及3D打印性能对于3D打印鱼糜体系的开发具有重要的意义。
亚麻籽胶是由木糖、阿拉伯糖、半乳糖、鼠李糖、葡萄糖、岩藻糖等6种单糖组成的一种阴离子多糖,具有强的亲水性。同样浓度下,其粘度显著低于刺槐豆胶、瓜尔豆胶和黄原胶等食品工业中常用食用胶。将亚麻籽胶添加到鱼糜中,可增加鱼糜凝胶的弹性和复水性,但其粘度适中,有利于3D打印过程中能够顺利出料;同时添加亚麻籽胶可增加凝胶体系中膳食纤维的含量,使凝胶体系的营养更为均衡,改善鱼糜凝胶产品的消化特性。葡萄糖酸内酯作为常用的酸性蛋白凝固剂,能够在高水分体系中缓慢水解为葡萄糖酸和内酯,而葡萄糖酸能够改变氨基酸侧链的电荷分布,使蛋白质分子间作用力增强,在较低温度下即可诱导蛋白质形成酸凝胶。将这两种物质添加到鱼糜体系中,能够在低温条件下形成凝胶强度、粘度和流变特性都满足3D打印要求的鱼糜打印材料。
范大明等(专利申请号201410654092.5)公开了一种具有高凝胶强度的低温酸诱导鱼糜制品及其生产方法。该发明采用的葡萄糖酸内酯通过缓慢水解作用于鱼糜蛋白进行酸诱导凝胶,其凝胶强度比传统高温热凝胶的凝胶强度提高140%以上,弹性可提高10%以上。但是酸诱导蛋白凝胶的粘度和流变特性仍有待提高,需要其他凝胶剂协同。本发明中在酸诱导基础上添加亚麻籽胶,有利于提高鱼糜凝胶的粘度和流变特性,更有利于3D打印过程中顺利出料。
李树红等(专利申请号201510434109.0)公开了一种鲜鱼饼及其制备方法。该发明采用多聚磷酸盐和转谷氨酰胺酶作为凝胶剂以提高鱼饼的凝胶特性,但是多聚磷酸盐食量过多时,能够在人体肠道内与钙离子集合形成难溶于水的物质,从而降低钙的吸收,而转谷氨酰胺酶和蛋白的交联程度较高,得到的鱼糜凝胶的粘弹性过高,在3D打印过程中容易形成堵塞。而本发明中选用的两种凝胶剂的交联作用适中,得到的鱼糜产品也具有一定的流动性。
宣鑫龙等(专利申请号201510380598.6)公开了3D打印用代可可脂型巧克力及其制备方法。该发明的巧克力是通过原料预处理、混合和精磨、精炼、罐装、熔化等步骤获得。该发明的巧克力具有稳定的流动性,无需调温,简化生产工艺,耐热性好。所选用的乳化剂大豆磷脂或聚甘油蓖麻醇酸酯,其主要作用是降低巧克力浆液的劲度和增强流动性。而本发明中选用的大豆蛋白乳化浆能够显著降低水的界面张力,与盐溶性肉蛋白形成稳定的乳化系统,兼有良好的填充性,减少淀粉等物料的添加。得到的鱼糜具有良好的韧性、弹性和口感。
庞用(专利申请号201610396341.4)公开了一种3D打印用蔬菜蛋糕原材料。该发明的蔬菜蛋糕原材料可提高打印时的升温速率、模型的熔化温度和立体成型率,而且蔬菜蛋糕原材料添加了增韧剂、平滑剂等使其具有稳定的流动性,一定的粘度和稳定的成型温度值。但是该发明中所选的增韧剂、平滑剂等多是工业用品,而本发明中选择大豆蛋白乳化浆提高其流动性,得到的鱼糜产品更安全。
陈龙等(专利申请号201510705716.6)公开了一种食品3D打印的快速成型方法。该方法首先将食材与成型剂A充分混合,进行 3D打印,制得中间成型材料,同时将成型喷雾剂均匀喷涂于刚挤出的中间成型材料上,中间成型材料会与成型剂B发生化学反应固化,在食材表面形成硬质薄层,待一层固化完成后,工作平台下移一个层的距离后继续打印。该方法不受材料限制,同时不依赖温差凝固成型。但是该方法程序复杂,每打印一层则需要固化后才可在此基础上打印,打印速度缓慢。而本发明中打印出的鱼糜则不需要添加其他成型剂,放置于37℃下即可成型,操作简单,打印效率高。
涂宗财等(专利申请号201510253359.4)公开了一种增强草鱼鱼糜凝胶特性和改善其口感的方法。该方法采用二段式加热方式使鱼糜迅速经过50~70℃的凝胶裂化温度去避免鱼糜凝胶裂化。而本发明中的凝胶化过程低温下即可进行,成型之后再蒸制,操作较之更加简单方便。
卞智英等(专利申请号201510273667.3)公开了一种具有弹性和保水性的鱼糜的制备方法。该发明集成利用天然热凝胶多糖-卡德兰胶、蛋白酶抑制剂以及变性淀粉来开发鱼糜制品,实现代替或减低磷酸盐添加量的目的,更能满足广大消费者对坚朗、安全食品的追求。卡德兰胶是在加热的条件下形成凝胶的,而本发明中的葡萄糖酸内酯是低温酸诱导凝胶,无需在高温条件下凝胶化,操作简单,并且酸诱导的鱼糜蛋白凝胶可流动性更高,更适合食品3D打印技术。
本发明通过添加亚麻籽胶和葡萄糖酸内酯酸诱导形成的鱼糜凝胶具有稳定的粘度和流动性,鱼糜浆体细腻,满足3D打印技术对食品材料的要求。应用本发明中的鱼糜材料进行3D打印可提高出料速率和立体成型率,并且出料顺畅、不易堵塞,打印精度高,可制成既保留有鱼糜制品原有特性和口味,又造型新颖美观的鱼糜餐饮冷盘。
发明内容
本发明的目的是提供一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法。
本发明的技术方案:一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法,步骤如下:
(1)解冻:将冷冻鱼糜在4℃条件下解冻10~14h,以达到鱼糜表面温度10℃以下,鱼糜中心温度在-3℃以下;
(2)擂溃:首先将步骤(1)所得鱼糜空擂5~8min;随后加入保水剂和鱼糜质量1.0%~1.5%的食盐,对其进行盐擂10~15min;再加入凝胶剂,最后加入配料混合擂溃5~8min;
(3)预成型:将步骤(2)擂溃后的鱼糜放置于37℃恒温箱中静置30min,得到低温酸诱导鱼糜制品,待预凝胶化完成后将鱼糜浆料加入3D打印原料仓内进入打印步骤;
(4)打印:将步骤(3)所得鱼糜浆料导入至3D打印机的进料仓,选择打印图形,设置出料速度0.002~0.006cm3/s,打印温度30~34℃,打印速度24~28mm/s,开始按照Arduino软件设定好的模型进行分层打印;
(5)后定型:打印完成后将具有一定立体形状的产品于20~25℃室温下静置30min,进行后定型;
(6)熟制:后定型完成后将具有一定立体性状的鱼糜产品放入100℃水浴中蒸制10~15min,蒸制过程中防止产品单面接触水分过多,蒸制后取出装盘即可。
步骤(2)中,所述的空擂、盐擂及混合擂溃都分3~5次进行,每次斩拌30~40s,停止擂溃30s,以控制鱼糜温度在10℃以下。
步骤(2)中所述保水剂是由以鱼糜质量计0.4%~1.0%单甘脂和0.4%~0.8%柠檬酸钠组成。
步骤(2)中所述凝胶剂是以鱼糜质量计由1.0%~1.5%的亚麻籽胶和4.5%~7.5%葡萄糖酸内酯组成。
步骤(2)中所述配料是由以鱼糜质量计,4%~8%大豆油、5%~10%玉米淀粉、8%~12%大豆蛋白乳化浆、0.4%~0.6%和0.4%~0.6%味精组成。
所述大豆蛋白乳化浆是由大豆分离蛋白粉与水按照质量比1~1.5︰5混合,乳化处理5~6min而制成的乳化浆体。
本发明的有益效果:①亚麻籽胶和葡萄糖酸内酯酸诱导鱼糜凝胶,得到的浆料粘度适中且具有良好的流动性,浆体细腻,不易堵塞,是实现3D食品打印的最佳材料。②本发明的打印材料无需精准控温,简化了打印工艺,降低了使用时对环境控制的要求,提高了3D打印的适应性、可操作性。③打印后产品立体成型率高,可实现创意制作的多元化、高精度、造型独特的餐饮冷盘,完全摆脱模具束缚,满足人们对食品的个性化订制需求。
附图说明
图1是实施例1 3D打印成型图。
图2是实施例2 3D打印成型图。
图3是实施例3 3D打印成型图。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1:一种改善淡水鱼糜体系成型及3D精确打印性能的调控方法
首先将冷冻鲢鱼鱼糜在4℃条件下解冻10h,以达到鱼糜表面温度10℃以下,鱼糜中心温度在-3℃以下。随后将鱼糜空擂5min;加入鱼糜质量0.6%单甘脂、0.8%柠檬酸钠作为保水剂,1.5%的食盐继续盐擂10min,使鱼糜中的盐溶性蛋白溶出以提高鱼糜的凝胶强度;加入7.5%葡萄糖酸内酯和1.5%亚麻籽胶作为凝胶剂,再加入6%玉米淀粉、6%大豆油、10%大豆蛋白乳化浆、0.4%蔗糖和0.6%味精等配料混合擂溃5min。擂溃后的鱼糜放置于37℃恒温箱中静置30min,得到具有一定凝胶强度的低温酸诱导鱼糜制品。随后将鱼糜加入3D打印原料仓内,选择打印图形,设置出料速度0.004cm3/s,打印温度32℃,打印速度24mm/s等打印参数后开始按照Arduino软件设定好的模型进行分层打印。打印完成后具有一定立体形状的产品于室温(25℃)下静置30min(附图1),使打印后产品层与层之间的鱼糜肌原纤维蛋白之间重新相连,形成更加稳固的鱼糜凝胶体系。最后鱼糜产品放入100℃水浴中蒸制15min,蒸制过程中防止产品单面接触水分过多,蒸制后取出装盘即可。通过上述方法制得的鱼糜浆料凝胶强度342.24g.cm,粘度825.68,3D打印断条率降低至12%,立体成型率提高至84%。
实施例2:一种改善海水鱼糜体系成型及3D精确打印性能的调控方法
首先将冷冻带鱼鱼糜在4℃条件下解冻10h,以达到鱼糜表面温度10℃以下,鱼糜中心温度在-3℃以下。随后将鱼糜空擂5min;加入鱼糜质量0.4%单甘脂、0.6%柠檬酸钠作为保水剂,1.0%的食盐继续盐擂10min,使鱼糜中的盐溶性蛋白溶出以提高鱼糜的凝胶强度;加入5.5%葡萄糖酸内酯和1.0%亚麻籽胶作为凝胶剂,再加入5%玉米淀粉、4%大豆油、12%大豆蛋白乳化浆、0.4%蔗糖和0.5%味精等配料混合擂溃5min。擂溃后的鱼糜放置于37℃恒温箱中静置30min,得到具有一定凝胶强度的低温酸诱导鱼糜制品。随后将鱼糜加入3D打印原料仓内,选择打印图形,设置出料速度0.006cm3/s,打印温度32℃,打印速度26mm/s等打印参数后开始按照Arduino软件设定好的模型进行分层打印。打印完成后具有一定立体形状的产品于室温(25℃)下静置30min(附图2),使打印后产品层与层之间的鱼糜肌原纤维蛋白之间重新相连,形成更加稳固的鱼糜凝胶体系。最后鱼糜产品放入100℃水浴中蒸制15min,蒸制过程中防止产品单面接触水分过多,蒸制后取出装盘即可。通过上述方法制得的鱼糜浆料凝胶强度384.54g.cm,粘度901.92,3D打印断条率降低至8%,立体成型率提高至90%。
实施例3:一种改善高淀粉鱼糜体系成型及3D精确打印性能的调控方法
首先将冷冻鱼糜在4℃条件下解冻10h,以达到鱼糜表面温度10℃以下,鱼糜中心温度在-3℃以下。随后将鱼糜空擂5min;加入鱼糜质量0.8%单甘脂、0.6%柠檬酸钠作为保水剂,1.5%的食盐继续盐擂10min,使鱼糜中的盐溶性蛋白溶出以提高鱼糜的凝胶强度;加入7.5%葡萄糖酸内酯和1.5%亚麻籽胶作为凝胶剂,再加入10%玉米淀粉、8%大豆油、12%大豆蛋白乳化浆、0.6%蔗糖和0.6%味精等配料混合擂溃5min。擂溃后的鱼糜放置于37℃恒温箱中静置30min,得到具有一定凝胶强度的低温酸诱导鱼糜制品。随后将鱼糜加入3D打印原料仓内,选择打印图形,设置出料速度0.002cm3/s,打印温度34℃,打印速度24mm/s等打印参数后开始按照Arduino软件设定好的模型进行分层打印。打印完成后具有一定立体形状的产品于室温(25℃)下静置30min(附图3),使打印后产品层与层之间的鱼糜肌原纤维蛋白之间重新相连,形成更加稳固的鱼糜凝胶体系。最后鱼糜产品放入100℃水浴中蒸制12min,蒸制过程中防止产品单面接触水分过多,蒸制后取出装盘即可。通过上述方法值得的鱼糜浆料凝胶强度451.36g.cm,粘度938.45,3D打印断条率降低至4%,立体成型率提高至95%。
Claims (6)
1.一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于步骤如下:
(1)解冻:将冷冻鱼糜在4℃条件下解冻10~14h,以达到鱼糜表面温度10℃以下,鱼糜中心温度在-3℃以下;
(2)擂溃:首先将步骤(1)所得鱼糜空擂5~8min;随后加入保水剂和鱼糜质量1.0%~1.5%的食盐,对其进行盐擂10~12min;再加入凝胶剂,最后加入配料混合擂溃5~8min;
(3)预成型:将步骤(2)擂溃后的鱼糜放置于37℃恒温箱中静置30min,得到低温酸诱导鱼糜制品,待预凝胶化完成后将鱼糜浆料加入3D打印原料仓内进入打印步骤;
(4)打印:将步骤(3)所得鱼糜浆料导入至3D打印机的进料仓,选择打印图形,设置出料速度0.002~0.006cm3/s,打印温度30~34℃,打印速度24~28mm/s,开始按照Arduino软件设定好的模型进行分层打印;
(5)后定型:打印完成后将具有一定立体形状的产品于20~25℃室温下静置30min,进行后定型;
(6)熟制:后定型完成后将具有一定立体性状的鱼糜产品放入100℃水浴中蒸制10~15min,蒸制过程中防止产品单面接触水分过多,蒸制后取出装盘即可。
2.根据权利要求1所述改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于:步骤(2)中,所述的空擂、盐擂及混合擂溃都分3~5次进行,每次斩拌30~40s,停止擂溃30s,以控制鱼糜温度在10℃以下。
3.根据权利要求1所述改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于:步骤(2)中所述保水剂是由以鱼糜质量计0.4%~1.0%单甘脂和0.4%~0.8%柠檬酸钠组成。
4.根据权利要求1所述改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于:步骤(2)中所述凝胶剂是以鱼糜质量计由1.0%~1.5%的亚麻籽胶和4.5%~7.5%葡萄糖酸内酯组成。
5.根据权利要求1所述改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于:步骤(2)中所述配料是由以鱼糜质量计,4%~8%大豆油、5%~10%玉米淀粉、8%~12%大豆蛋白乳化浆、0.4%~0.6%蔗糖和0.4%~0.6%味精组成。
6.根据权利要求5所述改善解冻鱼糜体系成型及3D精确打印性能的调控方法,其特征在于:所述大豆蛋白乳化浆是由大豆分离蛋白粉与水按照质量比1~1.5︰5混合,乳化处理5~6min而制成的乳化浆体。
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