CN108208768B - Potato starch-based 3D printing food material and preparation method thereof - Google Patents

Abstract

The invention provides a potato starch-based 3D printing food material and a preparation method thereof, wherein the 3D printing food material comprises the following raw materials: potato starch, protein, water, butter, polysaccharide and inorganic salt. The preparation method comprises mixing water and potato starch, preparing chitosan and carboxymethyl cellulose into mixed solution, mixing butter, protein and inorganic salt, and mixing and heating the above materials to completely gelatinize starch and uniformly mix. The 3D printing material provided by the invention has the advantages that the mechanical strength is greatly improved, the application range of food 3D printing is widened, the printing precision is improved, and the food preservation time is prolonged.

Description

Potato starch-based 3D printing food material and preparation method thereof

Technical Field

The invention belongs to the technical field of food 3D processing and printing, and particularly relates to a potato starch-based 3D printing food material and a preparation method thereof.

Background

3D printing is a new processing technology that is promoted by rapidly developing rapid prototyping technologies, and can produce materials such as metal, plastic, rubber, gypsum, etc. into a predetermined shape through melt extrusion, powder sintering, photoreaction, etc. The technology can perform modeling and digital operation on a complex processing technology, and has the advantages of high precision, high speed, low cost and the like, so the technology is considered to be an important technical means for promoting the 4.0 revolution of the industry. Although 3D printing technology has made breakthrough progress in biological organs, automobile manufacturing, house building, equipment processing, etc., a great deal of research has been conducted in the field of food manufacturing. The food raw materials are processed by 3D printing, so that not only can foods with complex shapes be easily prepared, but also the food raw materials can be popularized as an efficient processing means of specially-needed foods.

At present, the attention of urban consumers to foods is mainly focused on the aspects of nutrition, taste, appearance, convenience and the like. The imbalance of dietary nutrition structure of residents in China is an important factor influencing the health of the residents. The 3D printing technology is introduced into the field of nutritional healthy food processing, various raw materials are adopted for mixing and compounding, so that the nutrient components such as protein, fat, carbohydrate, vitamins, mineral substances and other functional factors are balanced according to the required proportion, and the nutritional healthy food is printed into novel food which is balanced in nutrition, delicious and beautiful in appearance and convenient to eat on the premise of meeting the 3D processing suitability of the raw materials, so that the catering supply of group groups or personalized accurate nutrition is realized, and the application prospect is very wide.

In recent years, the application of 3D printing technology to food is rarely reported, and the reason for this is that the properties of food raw materials cannot meet the mechanical properties required for 3D printing. Most of the food raw materials have the defects of low mechanical strength, high water content, difficult storage of processed products and the like. At present, the food 3D printing material mainly adopts substances such as chocolate, powdered sugar, dough and the like, and how to obtain better product sensory property and mechanical strength by adding different food raw materials has great significance for promoting the food 3D printing industry.

The starch is used as a base material, and other various food raw materials and edible additives are added, so that the method is a great research direction at present. However, the existing starch-based formula has the defects of complex formula, high processing difficulty, low product precision, low mechanical property, poor taste, poor storability and the like, and the aesthetic and edible requirements of consumers are difficult to meet.

Disclosure of Invention

The technical problem to be solved is as follows: the invention aims to solve the technical problems of insufficient mechanical properties and poor storability of the existing food 3D printing material, and provides a potato starch-based 3D printing food material.

The technical scheme is as follows: A3D printing food material based on potato starch comprises the following raw materials in percentage by mass: 25-30% of potato starch, 5-8% of protein, 50-60% of water, 5-7% of butter, 3-5% of polysaccharide and 0.3-0.5% of inorganic salt; the sum of the mass percentages of all the raw materials is 100 percent.

Further, the potato starch is prepared from Gansu Dingxi potato.

Furthermore, the moisture content of the Gansu Dingxi potato accounts for 80% of the fresh weight of the potato, and the starch content of the Gansu Dingxi potato accounts for 17% of the fresh weight of the potato.

Further, the protein is soy protein isolate.

Further, the butter is an artificial salt-free butter.

Further, the polysaccharide is a mixture of sodium carboxymethylcellulose and chitosan.

Further, the weight ratio of the sodium carboxymethyl cellulose to the chitosan is 5: 1.

further, the inorganic salt is calcium carbonate.

Further, the raw materials of the potato starch-based 3D printing food material further comprise one or more of a coloring agent, a flavoring agent, a sweetening agent and an acidity regulator.

The preparation method of the 3D printing food material based on the potato starch comprises the following steps:

step 1, weighing raw materials;

step 2, uniformly mixing potato starch and water, wherein the using amount of the water is 80% of the total water amount;

step 3, adding water under an acidic pH condition, stirring the chitosan until the chitosan is completely dissolved, and then adding carboxymethyl cellulose, wherein the using amount of the water is 20% of the total water amount;

step 4, mixing and heating butter, protein and inorganic salt;

and 5, mixing and heating the materials obtained in the steps 2, 3 and 4, and finally completely gelatinizing the starch and uniformly mixing.

The potato starch adopted by the invention is prepared from Gansu Dengxi potato, the selected variety is Longshu No. 3, and the water content is 81.4%. According to the invention, the potato starch is used as a base material, and the soybean protein isolate is added, so that the adhesiveness of the starch can be reduced, and the occurrence of wall sticking can be reduced; the butter can improve the lubricity and mechanical strength of the product; the sodium carboxymethyl cellulose and the chitosan can bond all components in the material, so that the printed product has better elasticity and smooth surface. In addition, the mixed polysaccharide composed of sodium carboxymethylcellulose and chitosan can form crosslinking with protein, and the obtained crosslinked product can obviously improve the mechanical strength of the product in the presence of calcium ions.

Has the advantages that: the mechanical strength of the 3D printing material is greatly improved, some complicated shapes can be processed, the addition of the chitosan has an antibacterial effect besides the mechanical strength of materials, and preservatives and food additives which are unfavorable to human health do not need to be additionally added in the operation process. The safety of the product is ensured.

2. The printed product has smooth surface and good layering, can be used for processing products with complex shapes, and can be used as a food raw material for subsequent processing. The application range of food 3D printing is widened, the printing precision is improved, and the food preservation time is prolonged.

Drawings

Fig. 1 is an SEM photograph of the 3D printed food material of example 1;

FIG. 2 is a photograph of a finished product of the 3D printed food material of example 1 after 3D printing;

fig. 3 is an SEM photograph of the 3D printed food material of example 2;

fig. 4 is a photograph of a finished product of the 3D-printed food material of example 2, which was 3D-printed.

Detailed Description

The following further describes the method of the present invention with reference to specific examples and comparative examples:

example 1

First, formula

The formula of the materials used in the test comprises, by mass, 25% of potato starch, 5% of soy protein isolate, 60% of water, 5% of margarine, 4.7% of polysaccharide and 0.3% of calcium carbonate.

The weight ratio of the sodium carboxymethylcellulose to the chitosan is 5: 1.

second, preparation method

1. Weighing various materials according to a formula;

2. uniformly mixing water and potato starch for later use;

3. stirring chitosan under the condition of pH =3 until completely dissolved, then mixing the solution with carboxymethyl cellulose, heating to 70 ℃, and preserving heat for later use;

4. mixing butter, soybean protein isolate and calcium carbonate, heating to 70 ℃, and keeping the temperature for later use;

5. and (3) uniformly mixing the materials in the steps (2), (3) and (4) and preserving heat at 70 ℃ to finally enable the starch to be completely gelatinized and uniformly mix all the materials. Note that the heating should be continued with stirring, the stirring speed being limited to the fact that the solution does not foam.

Third, application

Adding the obtained material into a printing bin of a 3D printer, setting the temperature to be consistent with the starch gelatinization temperature (67 ℃), setting the printing speed to be 30 mm/s, setting the inner diameter of a nozzle to be 0.70 mm, selecting a required model to print food materials, and quickly cooling the printed product to 25 ℃ by utilizing cold air.

The obtained product can be directly eaten or subjected to subsequent processing.

Fourthly, performance test

1. Performance: the food material processed according to this step can maintain a certain mechanical strength after cooling treatment. This is related to the margarine content, sodium carboxymethylcellulose and starch content therein. At higher water contents (60%), the mechanical strength of the material is relatively weak, but extrusion is easier. The product has good elasticity and can maintain soft touch for a long time. The layering of the materials is not obvious, the surface is smooth, and as shown in figure 2, the product is white in color and luster, smooth in surface, and can be directly eaten or used for subsequent processing.

2. Microstructure: as shown in FIG. 1, the components in the material are cross-linked to form a complete gel-like material which can maintain high mechanical strength after cooling. The microstructure showed smooth surface of the material without protrusions and particles.

3. Printing difficulty: due to the fact that the high water content in the formula enables the extrusion process to be very smooth, the flowability of the extrudate is high, and the printing speed can be properly increased. The material on the inner wall of the material bin is adhered, and the nozzle is not blocked.

In summary, the following steps: the 3D printing food material obtained by the implementation is suitable for quick 3D printing operation with a simpler structure.

Example 2

The material formula used in the test is as follows by mass percent: 30% of potato starch, 8% of soybean protein isolate, 50% of water, 7% of salt-free butter, 4.5% of polysaccharide and 0.5% of calcium carbonate.

The weight ratio of the sodium carboxymethylcellulose to the chitosan is 5: 1.

second, preparation method

1. Weighing various materials according to a formula;

2. uniformly mixing water and potato starch for later use;

3. stirring chitosan under the condition of pH =3 until completely dissolved, then mixing the solution with carboxymethyl cellulose, heating to 70 ℃, and preserving heat for later use;

4. mixing butter, soybean protein isolate and calcium carbonate, heating to 70 ℃, and keeping the temperature for later use;

5. and (3) uniformly mixing the materials in the steps (2), (3) and (4) and preserving heat at 70 ℃ to finally enable the starch to be completely gelatinized and uniformly mix all the materials. Note that the heating should be continued with stirring, the stirring speed being limited to the fact that the solution does not foam.

Third, application

Adding the obtained material into a printing bin of a 3D printer, setting the temperature to be consistent with the starch gelatinization temperature (67 ℃), setting the printing speed to be 30 mm/s, setting the inner diameter of a nozzle to be 0.70 mm, selecting a required model to print food materials, and quickly cooling the printed product to 25 ℃ by utilizing cold air.

The obtained product can be directly eaten or subjected to subsequent processing.

Fourthly, performance test

1. Performance: the food material processed according to this step can maintain a high mechanical strength after cooling treatment due to a high dry matter content. This is related to the margarine content, sodium carboxymethylcellulose and starch content therein. Under the operating parameters, the material can maintain relatively complex properties, the product has certain hardness and is not easy to collapse, but the starch is easy to dehydrate, so that the material is subjected to crimpling. The product has higher strength. The material did not delaminate significantly indicating a smooth surface. As shown in fig. 4, a sample with a complicated structure can be printed due to good mechanical strength, however, the printing time is prolonged and the printing difficulty is increased.

2. Microstructure: as shown in fig. 3, the components of the mass cross-linked to form a complete gel-like mass, which resulted in a less smooth microstructure surface than in example 1 due to the higher dry matter content.

3. Printing difficulty: the extrusion process is smoother, the flowability of the extrudate is general, the material keeps higher mechanical strength, and the material can be stacked into a more complex shape. The material on the inner wall of the material bin is adhered, and the nozzle is not blocked.

In summary, the following steps: the 3D printing food material obtained by the implementation is suitable for 3D printing operation with a complex structure.

Claims (2)

1. A3D prints food material based on potato starch which characterized in that: the raw materials comprise the following components in percentage by mass: 25-30% of potato starch, 5-8% of protein, 50-60% of water, 5-7% of butter, 3-5% of polysaccharide and 0.3-0.5% of inorganic salt; the sum of the mass percentages of all the raw materials is 100 percent;

the potato starch is prepared from Gansu Dingxi potatoes, wherein the moisture content of the Gansu Dingxi potatoes accounts for 80% of the fresh weight of the potatoes, and the starch content of the Gansu Dingxi potatoes accounts for 17% of the fresh weight of the potatoes;

the protein is soybean protein isolate;

the polysaccharide is a mixture of sodium carboxymethyl cellulose and chitosan, and the weight ratio of the sodium carboxymethyl cellulose to the chitosan is 5: 1;

the inorganic salt is calcium carbonate;

the preparation method of the 3D printing food material comprises the following steps:

step 1, weighing raw materials;

step 2, uniformly mixing potato starch and water, wherein the using amount of the water is 80% of the total water amount;

step 3, adding water under an acidic pH condition, stirring the chitosan until the chitosan is completely dissolved, and then adding sodium carboxymethyl cellulose, wherein the using amount of the water is 20% of the total water amount;

step 4, mixing and heating butter, protein and inorganic salt;

and 5, mixing and heating the materials obtained in the steps 2, 3 and 4, and finally completely gelatinizing the starch and uniformly mixing.

2. The potato starch-based 3D printed food material according to claim 1, wherein: the butter is artificial salt-free butter.

Images