CN108208768A - A kind of 3D printing food material based on potato starch and preparation method thereof - Google Patents
A kind of 3D printing food material based on potato starch and preparation method thereof Download PDFInfo
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- CN108208768A CN108208768A CN201810021527.0A CN201810021527A CN108208768A CN 108208768 A CN108208768 A CN 108208768A CN 201810021527 A CN201810021527 A CN 201810021527A CN 108208768 A CN108208768 A CN 108208768A
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- potato starch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The present invention provides a kind of 3D printing food materials based on potato starch and preparation method thereof, and the raw material of the 3D printing food material includes：Potato starch, protein, water, butter, polysaccharide, inorganic salts.Preparation method is first to mix water and potato starch, then chitosan and carboxymethyl cellulose are made mixed solution, is then mixed butter, protein and inorganic salts, finally by above-mentioned material Hybrid Heating so that starch is gelatinized and is uniformly mixed completely.The 3D printing mechanical strength of the present invention obtains larger raising, has widened the application range of food 3D printing, has improved printing precision, has extended the food preservation time.
Description
Technical field
The invention belongs to food 3D to process printing technique field, and in particular to a kind of 3D printing food based on potato starch
Product material and preparation method thereof.
Background technology
3D printing is the emerging processing technology expediting the emergence of of rapid shaping technique grown rapidly, can by metal,
The materials such as plastics, rubber, gypsum produce preset shape by the approach such as melting extrusion, powder sintered, photosensitized reaction.
Since the technology can be modeled complicated processing technology, digital manipulation, have that precision is high, speed is fast, at low cost etc.
Advantage, therefore be considered as the important technical that industry 4.0 is pushed to change.Although 3D printing technique first biologic-organ,
Automobile making, house are built, equipment processing etc. achieves breakthrough development, but are appeared food manufacture field is also fine
Angle.Using 3D printing processed food raw material, in addition to it some complex-shaped food can easier be made, it can also be used as and special procure food
The way of efficient process of product is promoted.
Urban consumption person is concentrated mainly on nutrition, taste, appearance and convenience etc. to the concern of food at present.And I
The dietary nutrition structure imbalance of state resident is an important factor for influencing national health.3D printing technique is introduced into nutrient health food
Product manufacture field, using multi items raw material mix compounding, make albumen, fat, carbohydrate, vitamin, minerals and its
Ratio is balanced the nutrient compositions such as his function factor as desired, under the premise of raw material 3D processing suitabilities are met, is beaten
Be printed as balanced nutrition, tasty, attractive appearance, instant edible novel foodstuff, realize to group crowd or personalized essence
The pantry supply of quasi- nutrition, application prospect are very wide.
Application of the 3D printing technique in terms of food in recent years is rarely reported, the reason is that raw-food material property can not
Meet the mechanical performance needed for 3D printing.Raw-food material is mostly relatively low there are mechanical strength, and water content is high, and product preserves after processing
The deficiencies of difficult.How different by adding the material of food 3D printing at present is mainly using substances such as chocolate, Icing Sugar, doughs,
Raw-food material, to obtain preferable product sensory property and mechanical strength, to push food 3D printing industry have great meaning
Justice.
It is current one big research direction by adding other various raw-food materials and edible additive using starch as base material.
But there is formula is complicated, difficulty of processing is big and Product Precision is low, mechanical performance is low, poor taste and guarantor for existing starch based formulas
The defects of sustainability is poor, it is difficult to meet the fastidious aesthetic and eating requirements of consumer.
Invention content
The technical issues of solution：Present invention aim to address existing food 3D printing mechanical property of materials deficiency, preserve
The technical issues of property is bad, provides a kind of 3D printing food material based on potato starch.
Technical solution：A kind of 3D printing food material based on potato starch, raw material include by percentage to the quality：Horse
Bell sweet potato starch 25-30%, protein 5-8%, water 50-60%, butter 5-7%, polysaccharide 3-5%, inorganic salts 0.3-0.5%；All raw materials
The sum of mass percent be 100%.
Further, the potato starch is made of using Dingxi, Gansu potato.
Further, moisture accounts for potato fresh weight 80% in the Dingxi, Gansu potato, and content of starch accounts for potato
Fresh weight 17%.
Further, the protein is soybean protein isolate.
Further, the butter is artificial salt-free butter.
Further, the polysaccharide is sodium carboxymethylcellulose and the mixture of chitosan.
Further, the weight ratio of the sodium carboxymethylcellulose and chitosan is 5：1.
Further, the inorganic salts are calcium carbonate.
Further, the raw material of the 3D printing food material based on potato starch further include colorant, fumet,
It is one or more in sweetener, acidity regulator.
The preparation method of the above-mentioned 3D printing food material based on potato starch, includes the following steps：
Step 1, raw material is weighed；
Step 2, potato starch and water are uniformly mixed, the dosage of water is the 80% of total Water；
Step 3, water stirring chitosan is added under condition of acidic pH, until being completely dissolved, adds carboxymethyl cellulose, the use of water
Measure 20% for total Water；
Step 4, butter, protein and inorganic salts are mixed and heated；
Step 5, the obtained material of step 2, step 3 and step 4 is mixed and heated, finally so that starch is gelatinized and mixes completely
It closes uniform.
The potato starch that the present invention uses is made of Dingxi, Gansu potato, selected kind be Gansu Province potato 3, water content
81.4%.For the present invention using potato starch as base material, the adhesion of starch can be reduced by adding in soybean protein isolate, be reduced glutinous
Wall happens；Butter can improve product lubricity and mechanical strength；Sodium carboxymethylcellulose being capable of binding with chitosan
Each component in material makes the product printed possess preferable elasticity and shows with smooth.In addition, sodium carboxymethylcellulose and shell gather
The mixing polysaccharide of sugar composition can form crosslinking with protein, and obtained cross-linking agent can be significantly under the conditions of existing for calcium ion
Improve product mechanical strength.
Advantageous effect：1. 3D printing mechanical strength obtains larger raising, some can be processed and more complicated made
Type, the addition of chitosan also has the effect of antibacterial in addition to mechanical mass intensity is increased, without additionally adding to people in operating process
Body health unfavorable preservative and food additives.It ensure that the safety of product.
2. product surface made from printing is smooth, hierarchy is good, can process the more complicated product of some shapes, and
It can be as the raw-food material of following process.The application range of food 3D printing has been widened, has improved printing precision, has extended food
The product holding time.
Description of the drawings
Fig. 1 is the SEM photograph of the 3D printing food material of embodiment 1；
Fig. 2 is the finished product photo that the 3D printing food material of embodiment 1 is obtained through 3D printing；
Fig. 3 is the SEM photograph of the 3D printing food material of embodiment 2；
Fig. 4 is the finished product photo that the 3D printing food material of embodiment 2 is obtained through 3D printing.
Specific embodiment
With reference to specific implementation example and comparative example, implementation of the present invention is described further：
Example 1
First, it is formulated
Be calculated in mass percent, this experiment institute spent material formula for potato starch 25%, soybean protein isolate 5%, water 60%,
Artificial salt-free butter 5%, polysaccharide 4.7%, calcium carbonate 0.3%.
The weight ratio of sodium carboxymethylcellulose and chitosan is 5：1.
2nd, preparation method
1. weigh various materials according to formula；
It is 2. water and potato starch is for use after mixing；
3. stirring chitosan under the conditions of pH=3, until being completely dissolved, then solution is mixed and heated to carboxymethyl cellulose
70 DEG C and heat preservation for standby use；
4. butter, soybean protein isolate and calcium carbonate are mixed and heated to 70 DEG C and heat preservation for standby use；
5. it keeps the temperature the material mixing described in step 2,3,4 and at 70 DEG C, finally so that starch gelatinization and all materials completely
It is uniformly mixed.Notice that heating process should be kept stirring, mixing speed is not blistering for boundary with solution.
3rd, it applies
Resulting material is added in the printing storehouse of 3D printer, set temperature is consistent with starch gelatinization temperature（67℃）, set and beat
Print-out rate is 30 mm/s, and nozzle inside diameter is 0.70 mm, and model needed for selection carries out food materials printing, and printed product is fast using cold wind
Speed is cooled to 25 DEG C.
Products obtained therefrom can directly be eaten, and can also do following process.
4th, performance test
1. performance：According to the raw-food material that this step is processed, certain mechanical strength can be maintained after cooling treatment.This and its
In margarine content, sodium carboxymethylcellulose and content of starch it is related.In the case where water content is higher（60%）, material
Mechanical strength is relatively weak, but squeezes out and be more prone to.Product elasticity is good and can maintain soft sense of touch for a long time.Material layering is not
Significantly, show smooth, as shown in Fig. 2, product color is pure white, surface is smooth, can directly eat and can also be used for following process.
2. microstructure：As shown in Figure 1, each component is crosslinked in material, complete colloid substance is formed, through cold
But higher mechanical strength can be maintained after.Microstructure shows that surface of material is smooth, no protrusion and particulate matter.
3. print difficulty：Since moisture content higher in formula so that extrusion is very smooth, extrudate mobility compared with
By force, it may be considered that suitably increase print speed.Material bin inner wall object sticks together, and nozzle is without blocking.
In summary：The 3D printing food material that this implementation obtains is suitble to the better simply quick 3D printing operation of structure.
Example 2
First, it is calculated in mass percent, this experiment institute spent material formula is：Potato starch 30%, soybean protein isolate 8%, water
50%th, artificial salt-free butter 7%, polysaccharide 4.5%, calcium carbonate 0.5%.
The weight ratio of sodium carboxymethylcellulose and chitosan is 5：1.
2nd, preparation method
1. weigh various materials according to formula；
It is 2. water and potato starch is for use after mixing；
3. stirring chitosan under the conditions of pH=3, until being completely dissolved, then solution is mixed and heated to carboxymethyl cellulose
70 DEG C and heat preservation for standby use；
4. butter, soybean protein isolate and calcium carbonate are mixed and heated to 70 DEG C and heat preservation for standby use；
5. it keeps the temperature the material mixing described in step 2,3,4 and at 70 DEG C, finally so that starch gelatinization and all materials completely
It is uniformly mixed.Notice that heating process should be kept stirring, mixing speed is not blistering for boundary with solution.
3rd, it applies
Resulting material is added in the printing storehouse of 3D printer, set temperature is consistent with starch gelatinization temperature（67℃）, set and beat
Print-out rate is 30 mm/s, and nozzle inside diameter is 0.70 mm, and model needed for selection carries out food materials printing, and printed product is fast using cold wind
Speed is cooled to 25 DEG C.
Products obtained therefrom can directly be eaten, and can also do following process.
4th, performance test
1. performance：According to this step process raw-food material, since dry matter content is higher, can be maintained after cooling treatment compared with
High mechanical strength.This is related with margarine content therein, sodium carboxymethylcellulose and content of starch.Under this operating parameter
Material can maintain more complicated character, and product has certain degree of hardness, be not easy to collapse, but the easy dehydration of starch so that material
Shrinkage object occurs.Product strength is larger.Material layering unobvious show smooth.As shown in figure 4, due to preferable mechanical strength
Allow to the more complicated sample of print structure, however the time-write interval extends, printing difficulty increase.
2. microstructure：As shown in figure 3, each component is crosslinked in material, complete spawn is formed, by
It is higher in dry matter content so that microstructural surfaces not as good as example 1 it is smooth.
3. print difficulty：Smoothly, extrudate mobility is general for extrusion, and material keeps higher mechanical strength, can
To be stacked as more complicated shape.Material bin inner wall object sticks together, and nozzle is without blocking.
In summary：The 3D printing food material that this implementation obtains is suitble to the more complicated 3D printing operation of structure.
Claims (10)
1. a kind of 3D printing food material based on potato starch, it is characterised in that：Raw material includes by percentage to the quality：Horse
Bell sweet potato starch 25-30%, protein 5-8%, water 50-60%, butter 5-7%, polysaccharide 3-5%, inorganic salts 0.3-0.5%；All raw materials
The sum of mass percent be 100%.
2. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The potato
Starch is made of using Dingxi, Gansu potato.
3. the 3D printing food material according to claim 2 based on potato starch, it is characterised in that：Determine in the Gansu
Moisture accounts for potato fresh weight 80% in western potato, and content of starch accounts for potato fresh weight 17%.
4. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The protein
For soybean protein isolate.
5. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The butter is
Artificial salt-free butter.
6. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The polysaccharide is
The mixture of sodium carboxymethylcellulose and chitosan.
7. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The carboxymethyl
The weight ratio of sodium cellulosate and chitosan is 5：1.
8. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：The inorganic salts
For calcium carbonate.
9. the 3D printing food material according to claim 1 based on potato starch, it is characterised in that：Raw material further includes
It is one or more in colorant, fumet, sweetener, acidity regulator.
10. the preparation method of the 3D printing food material described in claim 1 based on potato starch, it is characterised in that：Packet
Include following steps：
Step 1, raw material is weighed；
Step 2, potato starch and water are uniformly mixed, the dosage of water is the 80% of total Water；
Step 3, water stirring chitosan is added under condition of acidic pH, until being completely dissolved, adds carboxymethyl cellulose, the use of water
Measure 20% for total Water；
Step 4, butter, protein and inorganic salts are mixed and heated；
Step 5, the obtained material of step 2, step 3 and step 4 is mixed and heated, finally so that starch is gelatinized and mixes completely
It closes uniform.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772172A (en) * | 2020-07-15 | 2020-10-16 | 中国药科大学 | Kudzu-polyphenol-rich 3D printing food material and printing method |
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN113907181A (en) * | 2021-09-18 | 2022-01-11 | 武汉轻工大学 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
| CN115336742A (en) * | 2022-08-18 | 2022-11-15 | 南京财经大学 | 3D printing ink for pleurotus eryngii, preparation method and application thereof, and preparation method of 3D printing food for pleurotus eryngii |
| CN115702683A (en) * | 2021-08-09 | 2023-02-17 | 江苏省农业科学院 | 3D printed Chinese yam health food and preparation method thereof |
| CN115708539A (en) * | 2022-10-27 | 2023-02-24 | 浙江大学 | Composite food ink suitable for high-precision printing and 3D printing method |
| CN115736236A (en) * | 2022-10-09 | 2023-03-07 | 西北农林科技大学 | Application of radio frequency modified starch in preparation of special raw materials for 3D printing |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772172A (en) * | 2020-07-15 | 2020-10-16 | 中国药科大学 | Kudzu-polyphenol-rich 3D printing food material and printing method |
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN115702683A (en) * | 2021-08-09 | 2023-02-17 | 江苏省农业科学院 | 3D printed Chinese yam health food and preparation method thereof |
| CN113907181A (en) * | 2021-09-18 | 2022-01-11 | 武汉轻工大学 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
| CN115336742A (en) * | 2022-08-18 | 2022-11-15 | 南京财经大学 | 3D printing ink for pleurotus eryngii, preparation method and application thereof, and preparation method of 3D printing food for pleurotus eryngii |
| CN115336742B (en) * | 2022-08-18 | 2024-03-29 | 南京财经大学 | Pleurotus eryngii 3D printing ink, preparation method and application thereof, and preparation method of pleurotus eryngii 3D printing food |
| CN115736236A (en) * | 2022-10-09 | 2023-03-07 | 西北农林科技大学 | Application of radio frequency modified starch in preparation of special raw materials for 3D printing |
| CN115708539A (en) * | 2022-10-27 | 2023-02-24 | 浙江大学 | Composite food ink suitable for high-precision printing and 3D printing method |
| CN115708539B (en) * | 2022-10-27 | 2024-01-16 | 浙江大学 | Composite food ink suitable for high-precision printing and 3D printing method |
| WO2024087547A1 (en) * | 2022-10-27 | 2024-05-02 | 浙江大学 | Composite food ink suitable for high-precision printing and 3d printing method |
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