CN108294257A - A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect - Google Patents

A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect Download PDF

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Publication number
CN108294257A
CN108294257A CN201810163923.7A CN201810163923A CN108294257A CN 108294257 A CN108294257 A CN 108294257A CN 201810163923 A CN201810163923 A CN 201810163923A CN 108294257 A CN108294257 A CN 108294257A
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CN
China
Prior art keywords
printing
concentrated fruit
fruit pulp
post
advance
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Pending
Application number
CN201810163923.7A
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Chinese (zh)
Inventor
张慜
杨帆
刘亚萍
徐汉清
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GUANGDONG JIAHAO FOODSTUFF Co Ltd
Jiangnan University
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GUANGDONG JIAHAO FOODSTUFF Co Ltd
Jiangnan University
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Application filed by GUANGDONG JIAHAO FOODSTUFF Co Ltd, Jiangnan University filed Critical GUANGDONG JIAHAO FOODSTUFF Co Ltd
Priority to CN201810163923.7A priority Critical patent/CN108294257A/en
Publication of CN108294257A publication Critical patent/CN108294257A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/04Freezing; Subsequent thawing; Cooling
    • A23B7/0425Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/16Coating with a protective layer; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/105Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/15Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20Extruding
    • A23P30/25Co-extrusion of different foodstuffs
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B33ADDITIVE MANUFACTURING TECHNOLOGY
    • B33YADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00Processes of additive manufacturing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253Coating food items by printing onto them; Printing layers of food products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect, belongs to fruit-vegetable food processing technique field.The concentrated fruit pulp gel made is added in the hopper of 3D printer by the present invention, the model and the corresponding 3D printing parameter of system of selected 3D printing carry out 3D printing, appropriate deburring is carried out according to the shape of object module to printed product, finally to printing product surface film and fast freezing.The present invention refines material quality to improve 3D precise Printing performances from change printing head size and preparation process using high speed homogenization, directly as product formula and the used raw material health-nutrition of processing step, any synthetic food color composition is not added, securely and reliably;The not complicated long time treatment process of the present invention, cost-effective, strong operability, and be fully provided the overall process technique of processing and storage and transportation and suggested item.

Description

A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect
Technical field
The present invention relates to a kind of to post-process the method for improving 3D printing effect using concentrated fruit pulp in advance, belongs to fruit-vegetable food and adds Work technical field.
Background technology
3D printing technique, also known as increases material manufacturing technology are different from traditional material that subtracts and manufacture, are laminated by continuous physics Adduction successively increases material to realize the technology of production 3D solid.The model of three-dimensional objects to be produced is made in advance by CAD software It performs.Theoretically 3D printing can produce the product of any shape and appearance.In addition, 3D printing technique belongs to full automatic intelligence Energy technology, also as save time and labour costs.
After conditioning reconstituted food is two or more food material according to specific formula mixing, through pre-treatment and After formulated, using Technique of Speed Freezing, and in the frozen state(Product center temperature is at -18 DEG C or less)Storage, transport and pin The packaged food sold.Traditional conditioning reconstituted food is because of the limitation of processing technology, and external form is not good enough, and mouthfeel is also to be improved. 3D printing technique is mainly used in the heavy industry project such as plastics and metal product at present.But in view of the customization of 3D printing technique Advantage in terms of production, 3D printing technique are applied in conditioning reconstituted food processing technology, perhaps can develop and solve this The good measure of problem.
Huanghai Sea coral etc.(2015)It has invented " one kind is planted butter cream 3D printing method "(Publication number:CN 104687222 A), By setting a cooling system on traditional print platform, it is more advantageous to the fixed sizing for planting butter cream, is easy to use and plants fat milk Oil carries out 3 D-printing.And the further nanometer pulverization of butter cream molecule will be planted using ultrasonic wave and refine quality, it is beaten to improve 3D The printing effect of print system, prevent because plant butter cream ingredient mix it is uneven due to lead to the blocking of printing head.The method of the present invention Various sizes of printing head is used to ensure the success rate and continuity of printing discharging, because meticulous material may be because extending Property good caving in printing shape, therefore various sizes of printing head can ensure to obtain the material of best particle size Formula;In addition, the present invention continues stirred sample using high-shear homogenizer in sample preparation procedure so that various dispensings are water-soluble It dissolves and merges and the quality of sample is refined as much as possible as far as possible in liquid, to improve the printing effect of 3D printing system Fruit prevents the blocking for leading to printing head due to ingredient mixes uneven in product;In addition addition nanometer fruits and vegetables powder can be apparent The ductility for reducing material, to reduce the possibility that deforms upon or cave in after printing so that maintain printing shape and structure Ability becomes strong, effectively improves printing shaping effect.
Lee is identical(2014)It has invented " a kind of 3D sweets printing processing unit (plant) and corresponding processing method "(Publication number:CN 103734216 A), the technique according to the shape of target sweets generate sweets 3-D view;Carry out slicing treatment;Described in printing Sweets base;The baking sweets base;The printing cream.The invention uses the 3D sweets printing processing dress of the structure Set, dexterously combine 3D printing technique and food production, it is possible to produce delicate structure, good appearance sweets, system The dessert cream made and the deviation designed in advance are small, are particularly suitable for sweets used in special occasions;Processing method operation letter It is single, cream can be continuously mounted in three-dimensional, finished product is exquisite, highly practical.The present invention be based on industrialization jelly prescription with And the completely new material formula that 3D printer works out the requirement of material, there is huge market potential.
Zhao Wanyi etc.(2014)It has invented " a kind of 3D printing production method of more taste filled products "(Publication number:CN 104365954 A), the method for the technology utilization 3D printing, a kind of food with more taste spaces interlayer structure of production.In life During production, different food base material and Sandwich materials are housed, base material and Sandwich materials can bases in multiple 3D printing heads The demand of design prints different spatial forms and quantity, and Sandwich materials can be covered by base material completely.The hair It is bright to change the sandwich single disadvantage of traditional filled product, it realizes special mouthfeel, meets the needs of people's diversification sense of taste.This Invention is the completely new material formula worked out to the requirement of material based on industrialization jelly prescription and 3D printer, is had Huge market potential.
Xuan Xinlong etc.(2015)It has invented " a kind of method of 3D printing palmin type chocolate "(Publication number:CN 104996691 A), include cocoa liquor, skimmed milk powder, white granulated sugar, cocoa butter and emulsifier by raw material, by pre-processing, mixing It closes and fine grinding, refining, filling and temperature adjustment is made, there is the chocolate of the invention good mobility, product to be not easy floating, hair In vain.It is suitable for the 3D printings of middle-size and small-size aim parameter, reduce unnecessary waste, cost-effective, using and it is easy to operate.This hair Bright middle product prepares easier, need not pre-process, more cost-effective, using and the operation is more convenient.
Chen Haijia etc.(2015)It has invented " a kind of preparation method of 3D facial masks "(Publication number:CN 104940113 A), should Technique is under conditions of Sterile vacuum, and according to human facial profile, printing collagen gel is sequentially overlapped using 3D printer And facial mask liquid, obtain 3D printing facial mask.The invention carries out the preparation of facial mask using 3D printing technique, by being sequentially overlapped printing Collagen gel and facial mask liquid can be obtained facial mask, and method is simple, time-consuming short, and print procedure needs not move through high temperature mistake Journey can completely preserve the active ingredient of facial mask liquid.In addition, collagen gel under vacuum, forms porous facial mask Holder can adsorb facial mask liquid to the greatest extent.Obtained 3D printing facial mask is customized according to human facial profile's individuation, can 100% fits in human facial skin's pore.The present invention is to need not move through pyroprocess, based on industrialization jelly prescription and The completely new material formula that 3D printer works out the requirement of material, production method is simple and easy to do, is suitble to large-scale industry Metaplasia is produced, and has huge market potential.
Invention content
It is a kind of using post-processing improvement concentrated fruit pulp gel rubber system is molded in advance and 3D is accurately beaten that the purpose of the present invention is exploitations The formula for printing performance regulates and controls method, and there are two main purposes, is later natural addition first, preparing concentrated fruit pulp gel rubber system Health type commercialization cold dish product development lay foundation;Second is that developing food products printing technique, improves the printability of material, full Under conditions of sufficient 3D printing, unique satisfactory external form and mouthfeel are obtained as possible.
Technical scheme of the present invention, the present invention takes the control method that four kinds of keys post-process in advance improves concentration fruit to reach The purpose of 3D printing precise forming is starched, first, addition sodium chloride, reduces system water activity, extend product to a certain extent Shelf-life.Second is that the effect of sterilization is played in addition potato full-powder, sweet potato whole powder and boiling, boiling, finally obtaining can be instant Finished product, while utilize Starch paste characters, obtain the desired print material that can not only maintain shape but also can quickly solidify.Third, cold Be lyophilized dry, the gel rubber system of concentrated fruit pulp obtained be freeze-dried, sample obtained again nanometer pulverization at fine-powdered, then It supplements corresponding moisture and repeats the process that above-mentioned stirring adds boiling so that system further stabilizes, particle tinyization, is conducive to The extrudability and continuity of printing head.Fourth, surface coating adds the method for being rapidly frozen and shaping, it is ensured that the shape of printed product Stability further increases.It is added as needed on suitable weak preservative citric acid.The method of surface coating, which can obviously reduce, to be subtracted The contact area of few food and microbes in air, to also function to fresh-keeping effect.The present invention has studied pre- post-processing and adopts Material quality is refined with homogenizer high speed homogenization to improve 3D precise Printing performances, and complicated long time treatment process, is not saved About cost, strong operability.
A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect:The concentrated fruit pulp gel made is added Into the hopper of 3D printer, the model and the corresponding 3D printing parameter of system of selecting 3D printing carry out 3D printing, are produced to printing Product carry out appropriate deburring according to the shape of object module, finally to printing product surface film and fast freezing.
It is as follows:
(1)The preparation of concentrated fruit pulp gel:Concentrated fruit pulp, potato full-powder, sweet potato whole powder and sodium chloride are sufficiently mixed, are used in combination The abundant homogeneous of homogenizer, is put on the steaming tray of steamer and cooks, and placement is cooled to room temperature at room temperature, obtains concentrated fruit pulp gelinite System;
(2)Freeze-drying:By step(1)It prepares gained concentrated fruit pulp gel rubber system and carries out freeze-drying 16h, to freeze-drying Sample carries out nanometer pulverization powdering, supplements corresponding moisture, and the biodiversity is the 1.1-1.2 of freeze drying example quality Times;Repeat step(1)The process of stirring and boiling;
(3)3D printing:The model of selected 3D printing, keeps step(2)Mango underflow gel rubber system temperature is 25-45 DEG C, printing The diameter range of choice of nozzle is 0.8mm, 1.0mm or 2.0mm;
(4)Deburring:To step(3)Gained printed product carries out deburring according to the shape of object module, is sprayed by the beginning and end of The extra material lines removal that head squeezes out;
(5)Surface coating:It is 0.05% solution by sodium alginate or Sodium Polyacrylate and quality of pure water configuration concentration, it is fully mixed It is fitted into small spray bottle after closing uniformly, is sprayed at step(4)Products obtained therefrom surface air-dries until covering all printed product surface;
(6)Ultralow temperature is rapidly frozen:By step(5)Gained film product, which is put into -65 DEG C of ultra low temperature freezer, is rapidly frozen 8- 10min is to get the product after improvement.
The sodium alginate or Sodium Polyacrylate are food grade.
By weight:Step(1)It is middle by 86-87 parts of concentrated fruit pulps, 6-7 parts of potato full-powders, 6-7 parts of sweet potato whole powders and 0.1 part of sodium chloride is sufficiently mixed.
The source of the concentrated fruit pulp is strawberry, green lemon, mango, orange, apple, Kiwi berry, red bayberry or blueberry.
Beneficial effects of the present invention:The present invention has studied pre- post-processing, as be formulated in addition potato full-powder, sodium chloride, The methods of boiling, freeze-drying, deburring, surface coating, fast freezing improve the printing effect of material system;It is sprayed from printing is changed Material quality is refined to improve 3D precise Printing performances, directly as product using high speed homogenization in area of bed and preparation process Formula and the used raw material health-nutrition of processing step, do not add any synthetic food color composition, securely and reliably;The present invention does not have There are complicated long time treatment process, cost-effective, strong operability, and has been fully provided the overall process work of processing and storage and transportation Skill and suggestion item.
Specific implementation mode
Embodiment 1:Add the 3D precise Printing mango for being rapidly frozen and handling dense with the surface coating solution of 0.05% sodium alginate Starch the preparation process of gel
Each raw material needed for this technique is:Mango underflow gel section for printing:86 parts of mango underflow(Wherein water content is 58.92%), 6 parts of potato full-powder(Wherein water content is 14.06%), 6 parts of sweet potato whole powder(Wherein water content is 14.08%);With In the aqueous solution of surface coating:Water(99.95%), sodium alginate(0.05%).
Mango concentrated fruit pulp, potato full-powder, sweet potato whole powder and sodium chloride are sufficiently mixed, are used in combination homogenizer by mixture 5 minutes translucent semi-solid states to uniform no caking are stirred, pours into circular glass crisper, box mouth is sealed with preservative film To prevent external water from dripping instillation system, it is put into cook 20min on the steaming tray of steamer and become uniform careful completely to mixture and consolidates Body pureed gel, then mixture placement are cooled to 25 DEG C for use at room temperature;
Mango underflow gel rubber system obtained is subjected to freeze-drying 16h, sample obtained again at fine-powdered then mend by nanometer pulverization Fill corresponding moisture(The moisture of 1.1 times of quality of freeze drying example quality)Repeat the process that above-mentioned stirring adds boiling so that System further stabilizes, particle tinyization, is conducive to the extrudability and continuity of printing head;
The model of selected 3D printing, the temperature range of choice of this concentrated fruit pulp gel rubber system is 25-45 DEG C, the diameter of printing head Range of choice is 0.8mm, 1.0mm or 2.0mm, and molding effect is that 20min is not collapsed after printing, and the precision for printing shape reaches To 95% or more;
To printed product according to object module shape carry out deburring, including at the beginning and end of nozzle squeeze out extra material The removal of lines improves the aesthetics of product;
By sodium alginate and pure water according to 1:1999 mass ratio g/mL is mixed and made into homogeneous and transparent solution, is packed into small spray bottle In, the surface of printed product is sprayed to just covering all printed product surface.It is statically placed under small fan 1min extremely Until product surface just air-dries;
Printed product is put into -65 DEG C of ultra low temperature freezer and is rapidly frozen 10min, the shape for further increasing printed product is steady It is qualitative.
Embodiment 2:Add the 3D precise Printing oranges for being rapidly frozen and handling with the surface coating solution of 0.05% Sodium Polyacrylate The preparation process of underflow gel
Each raw material needed for this technique is:Orange underflow gel section for printing:87 parts of orange underflow(Wherein water content is 58.92%), 7 parts of potato full-powder(Wherein water content is 14.06%), 6 parts of sweet potato whole powder(Wherein water content is 14.08%);With In the aqueous solution of surface coating:Water(99.95%), Sodium Polyacrylate(0.05%).
Orange concentrated fruit pulp, potato full-powder, sweet potato whole powder and sodium chloride are sufficiently mixed, are used in combination homogenizer by mixture 5 minutes translucent semi-solid states to uniform no caking are stirred, pours into circular glass crisper, box mouth is sealed with preservative film To prevent external water from dripping instillation system, it is put into cook 20min on the steaming tray of steamer and become uniform careful completely to mixture and consolidates Body pureed gel, then mixture placement are cooled to 25 DEG C for use at room temperature;
Orange underflow gel rubber system obtained is subjected to freeze-drying 16h, sample obtained again at fine-powdered then mend by nanometer pulverization Fill corresponding moisture(The moisture of 1.1 times of quality of freeze drying example quality)Repeat the process that above-mentioned stirring adds boiling so that System further stabilizes, particle tinyization, is conducive to the extrudability and continuity of printing head;
The model of selected 3D printing, the temperature range of choice of this concentrated fruit pulp gel rubber system is 25-45 DEG C, the diameter of printing head Range of choice is 0.8mm, 1.0mm or 2.0mm, and molding effect is that 20min is not collapsed after printing, and the precision for printing shape reaches 95% or more;
To printed product according to object module shape carry out deburring, including at the beginning and end of nozzle squeeze out extra material The removal of lines improves the aesthetics of product;
By Sodium Polyacrylate and pure water according to 1:1999 mass ratio g/mL is mixed and made into homogeneous and transparent solution, is packed into small spray In bottle, the surface of printed product is sprayed to just covering all printed product surface.It is statically placed in 1min under small fan Until product surface just air-dries;
Printed product is put into -65 DEG C of ultra low temperature freezer and is rapidly frozen 10min, the shape for further increasing printed product is steady It is qualitative.
Embodiment 3:Add the 3D precise Printing strawberries for being rapidly frozen and handling dense with the surface coating solution of 0.05% sodium alginate Starch the preparation process of gel
Each raw material needed for this technique is:Strawberry underflow gel section for printing:87 parts of strawberry underflow(Wherein water content is 58.92%), 6 parts of potato full-powder(Wherein water content is 14.06%), 7 parts of sweet potato whole powder(Wherein water content is 14.08%);With In the aqueous solution of surface coating:Water(99.95%), sodium alginate(0.05%).
Strawberry concentrated fruit pulp, potato full-powder, sweet potato whole powder and sodium chloride are sufficiently mixed, are used in combination homogenizer by mixture 5 minutes translucent semi-solid states to uniform no caking are stirred, pours into circular glass crisper, box mouth is sealed with preservative film To prevent external water from dripping instillation system, it is put into cook 20min on the steaming tray of steamer and become uniform careful completely to mixture and consolidates Body pureed gel, then mixture placement are cooled to 25 DEG C for use at room temperature;
Strawberry underflow gel rubber system obtained is subjected to freeze-drying 16h, sample obtained again at fine-powdered then mend by nanometer pulverization Fill corresponding moisture(The moisture of 1.2 times of quality of freeze drying example quality)Repeat the process that above-mentioned stirring adds boiling so that System further stabilizes, particle tinyization, is conducive to the extrudability and continuity of printing head;
The model of selected 3D printing, the temperature range of choice of this concentrated fruit pulp gel rubber system is 25-45 DEG C, the diameter of printing head Range of choice is 0.8mm, 1.0mm or 2.0mm, and molding effect is that 20min is not collapsed after printing, and the precision for printing shape reaches 95% or more;
To printed product according to object module shape carry out deburring, including at the beginning and end of nozzle squeeze out extra material The removal of lines improves the aesthetics of product;
By sodium alginate and pure water according to 1:1999 mass ratio g/mL is mixed and made into homogeneous and transparent solution, is packed into small spray bottle In, the surface of printed product is sprayed to just covering all printed product surface.It is statically placed under small fan 1min extremely Until product surface just air-dries;
Printed product is put into -65 DEG C of ultra low temperature freezer and is rapidly frozen 10min, the shape for further increasing printed product is steady It is qualitative.

Claims (5)

1. a kind of post-processing the method for improving 3D printing effect using concentrated fruit pulp in advance, it is characterised in that:The concentration fruit that will be made Slurry gel is added in the hopper of 3D printer, and the model and the corresponding 3D printing parameter of system of selected 3D printing carry out 3D and beat Print carries out appropriate deburring, finally to printing product surface film and fast freezing to printed product according to the shape of object module.
2. utilizing concentrated fruit pulp to post-process the method for improving 3D printing effect in advance according to claim 1, it is characterised in that step It is rapid as follows:
(1)The preparation of concentrated fruit pulp gel:Concentrated fruit pulp, potato full-powder, sweet potato whole powder and sodium chloride are sufficiently mixed, are used in combination The abundant homogeneous of homogenizer, is put on the steaming tray of steamer and cooks, and placement is cooled to room temperature at room temperature, obtains concentrated fruit pulp gelinite System;
(2)Freeze-drying:By step(1)It prepares gained concentrated fruit pulp gel rubber system and carries out freeze-drying 16h, to freeze-drying Sample carries out nanometer pulverization powdering, supplements corresponding moisture, and the biodiversity is the 1.1-1.2 of freeze drying example quality Times;Repeat step(1)The process of stirring and boiling;
(3)3D printing:The model of selected 3D printing, keeps step(2)Concentrated fruit pulp gel rubber system temperature is 25-45 DEG C, printing The diameter range of choice of nozzle is 0.8mm, 1.0mm or 2.0mm;
(4)Deburring:To step(3)Gained printed product carries out deburring according to the shape of object module, is sprayed by the beginning and end of The extra material lines removal that head squeezes out;
(5)Surface coating:It is fully mixed by sodium alginate or Sodium Polyacrylate and a concentration of 0.05% solution of pure water configuration quality It is fitted into small spray bottle after closing uniformly, is sprayed at step(4)Gained deburring product surface, until covering all printed product surface, wind It is dry;
(6)Ultralow temperature is rapidly frozen:By step(5)Gained film product, which is put into -65 DEG C of ultra low temperature freezer, is rapidly frozen 8- 10min is to get the product after improvement.
3. utilizing concentrated fruit pulp to post-process the method for improving 3D printing effect in advance according to claim 1, it is characterised in that:Institute It is food grade to state sodium alginate or Sodium Polyacrylate.
4. utilizing concentrated fruit pulp to post-process the method for improving 3D printing effect in advance according to claim 1, it is characterised in that press Parts by weight meter:Step(1)It is middle by 86-87 parts of concentrated fruit pulps, 6-7 parts of potato full-powders, 6-7 parts of sweet potato whole powders and 0.1 part of chlorination Sodium is sufficiently mixed.
5. utilizing concentrated fruit pulp to post-process the method for improving 3D printing effect in advance according to claim 1, it is characterised in that:Institute The source for stating concentrated fruit pulp is strawberry, green lemon, mango, orange, apple, Kiwi berry, red bayberry or blueberry.
CN201810163923.7A 2018-02-27 2018-02-27 A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect Pending CN108294257A (en)

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