CN106805280A - 一种即食调理土豆泥3d打印精确成型的调控方法 - Google Patents
一种即食调理土豆泥3d打印精确成型的调控方法 Download PDFInfo
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Abstract
一种即食调理土豆泥3D打印精确成型的调控方法,属于新型食品加工技术领域。本发明首先将土豆进行清洗、去皮后切片蒸煮,然后进行打浆至浆体细腻发亮。加入胶体混合均匀后蒸煮,使土豆熟化并使胶体充分溶解。冷却至室温后加入白巧克力粉。为了能够实现调理土豆泥的精细化打印,选定打印喷头直径、打印距离、打印温度、喷头移动速度、出料速度进行打印。打印物体的精确度能够达到95%以上,且在打印后40‑60min内不塌陷。本发明所用的打印主要材料为日常餐饮用量较大的土豆泥,可作为餐饮冷盘用的甜点、点心等。
Description
技术领域
本发明涉及一种即食调理土豆泥3D打印精确成型的调控方法,涉及食品加工工艺,属于新型食品加工技术领域。
背景技术
3D打印技术,又称增材制造技术、快速成型技术,是通过计算机建模,以连续的物理层叠形式来实现生产三维结构物体的技术。待生产三维产品的模型由CAD软件或3D扫描仪进行制作。理论上3D打印可以生产出任何形状及外观的产品,打印材料可以是金属、陶瓷、塑料、砂等不同的打印材料。通过事先编制好的程序,控制打印机喷头的运动来打印成各种三维物体。3D打印技术可以满足人类个性化的需求,节约时间和劳力成本。
将3D打印技术用于食品领域的研究和应用还较少,虽然3D打印用于食品领域可以很好的满足人们对个性化食物的需求,可以根据目标人群制作不同营养成分的食物,可以扩大食材的范围,但该项技术仍然面临一些技术难题,如怎样实现精确化打印、怎样利用常规的浆状物料来打印复杂的立体结构、怎样使打印食品在后续的加工过程中保持形状等,这些问题的解决将很好的促进打印食品工业的发展。
将3D打印技术应用于食品的个性化定制生产方面,可以很好地满足人们的个性化、娱乐化饮食需求,提高人们的饮食品质。土豆泥在世界范围内被广泛食用,即食土豆泥的精细化3D打印可以为现在单一的土豆泥市场增添活力,可将其作为餐饮冷盘来满足人们的个性化、高品质需求。
魏宏辉等(2015)发明了一种可食用的3D打印材料及其制备方法(公开号:CN104938562A),其原料包括主料和辅料,主料包括淀粉40%~60%,水12.5%~13.5%,游离糖4%~6%等,辅料包括甲基纤维素酶,矿物质和环状寡聚糖等。此3D打印材料主要成分为碳水化合物,是人们补充能量的基础性食物,但该发明只是讲了3D打印材料的制备,没有具体讲到打印参数对打印性能和精度的影响。而本发明在确定最优的打印材料之后,也具体确定了最优的打印参数,提高了打印的精确性。
陈海佳等(2015)发明了一种3D面膜的制备方法(公开号:CN 104940113 A),是在一定的加工操作条件下,根据人体的面部轮廓特征建立特定的3D打印模型,然后在打印软件的控制下分层打印面膜液和胶原蛋白凝胶,层层打印直至完成面膜的打印。该工艺没有经过高温的加工过程,而且在无菌的操作条件下,具有无污染,有效成分保留率高等优点,同时可以很好的实现个性化生产,具有很好的利用前景。该发明主要侧重于非食品行业的3D打印,与本发明中的食品领域土豆泥的精细化打印有很大不同。
宣鑫龙等(2015)发明了一种可以用于3D打印的巧克力原料的方法(公开号:CN104996691A),发明者将几种不同的原料,如可可脂、白砂糖、脱脂乳粉等,经过预处理、精炼、灌装和调温等操作工序制成一种浆状的物料,然后采用3D打印的方式将其打印成型。该种配方条件下打印出的巧克力没有发白、变花现象,并且可以实现各种形状的打印。该发明主要侧重于糖果类市场的个性化打印原料的开发,这与本发明主要研究的以常规土豆泥为基料的即食化餐饮冷盘的打印有很大不同。
李恒等(2014)发明了一种3D甜品打印加工装置及相应的加工方法(公开号:CN103734216 A)。发明者事先选定目标模型,然后经过一定的步骤将该目标形状转化成一种可用于打印的程序,然后在该程序的控制下打印出目标形状。该发明可以制造出形状复杂、结构精巧、外形美观的个性化甜品,能够满足人们的个性化需求;而且加工方法操作简单,可在三维方向连续地裱上奶油,有很好的实用性。该发明主要讲到了一种打印装置和加工方法,而本发明则主要研究土豆泥的打印工艺及打印参数对精细化打印的影响,两者之间存在着明显的不同。
魏宏辉等(2015)发明了一种易于存放的3D打印糖果原料及其制法(公开号:CN104920755 A),发明者将葡萄糖、纤维素、木糖醇、麦芽糊精等原料混合均匀后采用3D打印的方式制作糖果,生产的糖果形状多样,并且便于长时间存放,具有较好的适用性。该发明主要侧重在糖果原料的开发上,对打印技术没有进行较多的阐述,而本发明研究的则是一种即食土豆泥的精细化打印技术。
赵婉艺等(2014)发明了一种多口味夹心食品的3D打印生产方法(公开号:CN104365954 A),该发明是采用3D打印技术来生产多口味空间夹心结构的食品。可以打印出不同的空间结构,并且打印时食品基材和夹心材料分别经由不同的打印喷头喷出,并在模型程序的控制下适时按需打印。该发明对于改变传统夹心食品夹心单一的缺点具有较大意义,主要讲了多喷头打印条件下的打印性能,这不同于本发明研究的单喷头打印条件下土豆泥的精细化打印特性。
黄海瑚等(2015)发明了一种植脂奶油3D打印方法(公开号:CN 104687222 A)。在该发明中,冷却系统可以很好地实现植脂奶油的固定成型。采用超声波处理可以将植脂奶油分子粉碎细化,以防止混合不均匀而造成的喷头堵塞现象,从而可以很好地提高3D打印系统的打印效果。该发明主要研究的是植物奶油的打印,和本发明所研究的土豆泥的精细化打印具有较大不同。
魏宏辉等(2015)发明了一种可用于3D打印的糖果浆料及其制备方法(公开号:CN104938739 A),其中原料中含有的纤维素可以提高糖果贮存的稳定性。添加少量的木糖醇可以增加糖果浆料的流动性,便于料口的迅速出料。该发明主要侧重的是打印材料的阐述,对打印工艺和打印特性该发明没有进行较多的说明,而本发明在确定最适合用于打印的物料之后也具体确定了最优的打印参数,对提高打印的精确性具有很好的作用。
发明内容
本发明的目的是提供一种即食调理土豆泥3D打印精确成型的调控方法,其在土豆泥中添加一定量的胶体(如果胶、黄原胶等),以改善土豆泥的流变特性和相应的打印特性;添加巧克力粉末,借助于其香甜的口感和加热融化常温凝固的特点来改善土豆泥的口感和成型特性;通过调节不同的打印参数,如打印距离、喷头直径、打印温度、喷头移动速度、出料速度等来达到最优的打印条件,以使打印物体的精度较高,为其他研究者实现精确打印提供一定的参考。
本发明的技术方案,一种即食调理土豆泥3D打印精确成型的调控方法,首先将土豆(湿基含水率为78%~80%)进行清洗、去皮、切片后蒸煮20~25min,然后打浆至浆体细腻发亮。以打浆后的土豆泥为基准,加入一些食用胶体(果胶、卡拉胶等),混合均匀后蒸煮以使土豆熟化并使胶体充分溶解。冷却至室温后加入一定量的白巧克力粉,借助于巧克力的香甜口味以及热融冷凝的特点赋予土豆泥较好的口感和良好的打印成型特点。为了实现调理土豆泥的精细化打印,需要对喷头直径、打印距离、打印温度、喷头移动速度和出料速度进行调整。最终打印物体的精确度能够达到95%以上,且在打印后40~60min内不塌陷。
具体步骤如下:
(1)土豆前处理:将土豆用大量水清洗干净、去皮后,切成厚度约为5mm的薄片,然后蒸煮20~25min,以使淀粉充分糊化;
(2)打浆:将蒸煮后的土豆片用打浆机进行打浆5~6min至浆体细腻,用激光粒度仪测定其粒径在205~245 µm之间,以防止打印时浆体阻塞喷头,影响打印效果;
(3)添加胶体:以土豆泥为基准,加入质量分数2%~5%的胶体(黄原胶、果胶、卡拉胶等),混合均匀后蒸煮20~30min以使胶体充分溶解,改善土豆泥的流变特性和相应的成型特点。食品胶体的添加可以改变物料的粘弹性,使物料既具有一定的粘度又具有较强的机械强度,从而使打印物体既能很好地成型又能维持复杂的打印结构;
加入一些食品胶体,如黄原胶、果胶、卡拉胶等,以调节调理土豆泥的流变特性,如弹性模量和粘性模量,从而使其既具有良好的成型性又具有较好的形状保持率;
(4)添加白巧克力粉:将蒸煮过的混合土豆泥冷却至室温后,添加其质量10%~20%的白巧克力粉。白巧克力粉呈现白色,又具有香甜的口感,因此可以在不影响土豆泥色泽的前提下赋予土豆泥较好的口感。此外,巧克力粉可以在30~36℃会融化,在常温下又会迅速固化,通过调节打印温度可以使物料挤出后迅速发生固化,从而使打印物体很好的保持其形状;
(5)3D打印:
a、喷头直径的确定:一般情况下,喷头直径越大,出料越容易,越不易出现断条现象,但由于出料的线条较粗,打印物体表面较为粗糙,打印精确度较差。喷头直径越小,出料线条越细,打印物体的表面越为光滑,精确度越高,但喷头直径较小时出料困难,容易出现断条现象。因此试验中研究了喷头直径在0.8 mm、1.5 mm、2.0mm的条件下打印物体的成型特点。在喷头直径为1.5mm时既可以很好的保证出料的连续性,又能实现较为精确地打印;
b、打印距离的确定:喷头和打印平台的距离会显著影响打印的精确性。过高的打印距离会导致挤出的物料条不能够完全的和打印平台或已打印部分进行很好的贴合,从而导致一种类似拖拽的效应,使打印的精度较差。打印距离过低时喷头会挤压已打印物料,使打印物体变形,打印精度大大降低。在最优的喷头直径1.5mm条件下,研究不同打印距离对打印特性的影响,确定打印距离在2.5~3.5mm 时打印精度能达到95%以上;
c、打印温度的确定:较高的打印温度会使融化的巧克力在挤出后不能够及时凝固,从而影响成型特性;较低的打印温度不能使巧克力粉融化,又会在一定程度上影响打印特性。经过试验确定合适的打印温度为30~36℃;
d、喷头移动速度:喷头移动速度也会显著影响打印的精度。当移动速度过高时,挤出的物料条在没有和打印平台或已打印部分完全贴合前就会随着喷头的移动而移动,从而会显著影响打印的精度。当喷头移动速度较低时,挤出的物料条会发生扭曲,使打印物体偏宽、偏大,精度较低。经过大量实验确定喷头移动速度为25~30 mm/s时打印的精度最好;
e、出料速度:物料的挤出速度和喷头的移动速度要有一个较好的组合。较快的物料挤出速度会导致打印物体比目标物体偏宽偏大,较低的出料速度又会导致物料容易出现断条现象。因此,经研究确定最优的出料速度为0.003~0.005cm3/s。
喷头移动速度和物料挤出速度都会显著影响打印的精确性。合适的物料挤出速度和喷头移动速度可以使打印的精确性大大提高。
本发明的有益效果:本发明打印物体的精确度能够达到95%以上,且在打印后40-60min内不塌陷。本发明所用的打印主要材料为日常餐饮用量较大的土豆泥,可作为餐饮冷盘用的甜点、点心等。
具体实施方式
实施例1:添加果胶和巧克力粉的即食调理土豆泥的精确化3D打印
首先将湿基含水率为78%的土豆进行清洗、去皮后切成厚度约为5mm的薄片,蒸煮20~25min,然后打浆5~6min至浆体细腻发亮,采用激光粒度仪分析其粒度直径在205~245 µm之间,以防止在打印过程中堵塞喷嘴,影响打印效果。以打浆后的土豆泥为基准,加入2%~5%的果胶,混合均匀后蒸煮20~30min以使胶体充分溶解,改善土豆泥的流变特性和相应的成型特点。冷却至室温后加入10%~20%的白巧克力粉,借助于巧克力的香甜口味以及热融冷凝的特点赋予土豆泥较好的口感和良好的打印成型特点。在喷头直径为1.5 mm,打印距离为2.5~3.5mm,打印温度为30~36℃,喷头移动速度为25~30 mm/s,出料速度为0.003~0.005cm3/s的条件下打印物体的精确度能够达到95%以上,且在打印后40min内不塌陷。
实施例2:添加黄原胶和巧克力粉的即食调理土豆泥的精确化3D打印
首先将湿基含水率为80%的土豆进行清洗、去皮后切成厚度约为5mm的薄片,蒸煮20~25min,然后打浆5~6min至浆体细腻发亮,采用激光粒度仪分析其粒度直径在205~245 µm之间,以防止在打印过程中堵塞喷嘴影响打印效果。以打浆后的土豆泥为基准,加入3%~4%的黄原胶,混合均匀后蒸煮20~30min以使胶体充分溶解,改善土豆泥的流变特性和相应的成型特点。冷却至室温后加入10%~20%的白巧克力粉,借助于巧克力的香甜口味以及热融冷凝的特点赋予土豆泥较好的口感和良好的打印成型特点。在喷头直径为1.5 mm,打印距离为2.5~3.5mm,打印温度为30~36℃,喷头移动速度为25~30 mm/s,出料速度为0.003~0.005cm3/s的条件下打印物体的精确度能够达到95%以上,且在打印后60min内不塌陷。
Claims (3)
1.一种即食调理土豆泥3D打印精确成型的调控方法,其特征在于具体步骤如下:
(1)土豆前处理:将土豆用大量水清洗干净、去皮后,切成厚度为5mm的薄片,然后蒸煮20~25min,使淀粉充分糊化;
(2)打浆:将步骤(1)所得蒸煮后的土豆片用打浆机进行打浆5~6min至浆体细腻;用激光粒度仪测定其粒径在205~245µm之间,以防止打印时浆体阻塞喷头,影响打印效果;
(3)添加胶体:以土豆泥为基准,加入质量分数2%~5%的胶体,混合均匀后蒸煮20~30min以使胶体充分溶解;
(4)添加白巧克力粉:将步骤(3)所得混合土豆泥冷却至室温后,添加其质量10%~20%的白巧克力粉;
(5)3D打印:对步骤(4)所得混合土豆泥进行3D打印,确定喷头直径为1.5mm,打印距离为2.5~3.5mm,打印温度为30~36℃,喷头移动速度为25~30 mm/s,出料速度为0.003~0.005cm3/s。
2.根据权利要求1所述即食调理土豆泥3D打印精确成型的调控方法,其特征在于:步骤(3)所述胶体为黄原胶、果胶或卡拉胶中的一种。
3.根据权利要求1所述即食调理土豆泥3D打印精确成型的调控方法,其特征在于:所述打印精度能达到95%以上。
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