CN108477545A - A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods - Google Patents
A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods Download PDFInfo
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- CN108477545A CN108477545A CN201810178797.2A CN201810178797A CN108477545A CN 108477545 A CN108477545 A CN 108477545A CN 201810178797 A CN201810178797 A CN 201810178797A CN 108477545 A CN108477545 A CN 108477545A
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- mashed
- printing
- purple
- potato
- double
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- 235000013575 mashed potatoes Nutrition 0.000 title claims abstract description 102
- 238000007639 printing Methods 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 claims abstract description 34
- 238000010146 3D printing Methods 0.000 claims abstract description 28
- 239000001814 pectin Substances 0.000 claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 27
- 235000010987 pectin Nutrition 0.000 claims abstract description 27
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 10
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
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- 239000011575 calcium Substances 0.000 claims description 18
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
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- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 230000009286 beneficial effect Effects 0.000 description 2
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- 229960004494 calcium gluconate Drugs 0.000 description 2
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- 239000004227 calcium gluconate Substances 0.000 description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PLXMOAALOJOTIY-FPTXNFDTSA-N Aesculin Natural products OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)[C@H]1Oc2cc3C=CC(=O)Oc3cc2O PLXMOAALOJOTIY-FPTXNFDTSA-N 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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- 235000021552 granulated sugar Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
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- 235000013310 margarine Nutrition 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE 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
- B33Y10/00—Processes of additive manufacturing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE 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
- B33Y70/00—Materials specially adapted for additive manufacturing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods, belongs to food processing field.The step of this method, is as follows：(1) it will be sliced after fresh potato and purple sweet potato cleaning, peeling, boiling is simultaneously beaten；(2) compound system of xanthans and pectin is separately added into mashed potatoes and purple mashed potato；(3) by add colloid after mashed potatoes and purple mashed potato keep the temperature；(4) after being cooled to room temperature, appropriate salt, condiment and olive oil are added in mashed potatoes；Honey and olive oil are added in purple mashed potato；(5) jet diameters are selected；(6) print speed is determined；(7) relative position of double nozzles is determined；(8) packing ratio and fill pattern when printing are determined；(9) by double nozzle printing machines, with double color 3D printing models by mashed potatoes/purple mashed potato printing shaping.The present processes can preferably ensure that safety is swallowed in the normal nutrition supply of the elderly and diet.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D essences
True Method of printing.
Background technology
Aphetite disorder is phenomenon common in the elderly, directly affects the nutrient balance and quality of life of the elderly.In order to
Safety is swallowed in the normal nutrition supply and diet for ensureing the elderly, and the texture of special diet is designed to very necessary means.
The elderly easily swallows that food should texture be soft, viscosity is relatively low, smoothness is preferable.Suitable texture and frictional behavior are to old easy
It is extremely important to swallow food.
3D printing technique, also known as increases material manufacturing technology, rapid shaping technique are by computer modeling, with continuous object
Reason laminated produces the technology of three-dimensional structure object to realize.3D printing is similar with the operation principle of normal printer, but 3D
Printed material can be metal, ceramics, plastics, sand etc..It is sliced program by the computer woven in advance, control printer is beaten
It is printed as various three-dimension objects.3D printing technique belongs to full automatic intellectual technology, can meet the needs of mankind's personalization, save
Time and labor cost.
3D printing technique is less for the research of field of food and application, although 3D printing can be very for field of food
Good meets the needs of people are to personalized food, and the food of Different Nutrition ingredient, but this can be made according to target group
Technology still suffers from some technical barriers, such as：How realization precision prints；How to be printed using conventional pasty material multiple
Miscellaneous stereochemical structure；How polychrome or double-colored printing are realized；How the printing etc. of sandwich and more texture characteristic food is realized, this
Good promotion is printed the development of food industry by the solution of a little problems.
Zhang Min etc. (2017) have invented a kind of regulation and control method (CN of instant conditioning mashed potatoes 3D printing precise forming
106805280 A), which uses mashed potatoes for raw material, by the way that a certain amount of chocolate powder is added, melts condensation by means of its heat
The characteristics of assign the preferable printing shaping feature of mashed potatoes.In order to realize conditioning mashed potatoes fining printing, to jet diameters,
Printing distance, print temperature, nozzle movement speed and discharging speed are targetedly adjusted.The patent essentially disclose why
Sample realizes fining printing, a kind of this double-colored mashed potatoes/purple mashed potato that suitable the elderly easily swallows of manufacture said with this patent
The method of cold dish 3D printing has significantly different.
Zhao Wanyi etc. (2014) has invented a kind of 3D printing production method (publication number of more taste filled products：CN
104365954 A), which is that the food of more taste spaces interlayer structure is produced using 3D printing technique.It can not only beat
Food base material and Sandwich materials are sprayed via different printing heads respectively when printing off different space structures, and printing, and
The in due course print on demand under the control of model program.The invention for change traditional sandwich single disadvantage of filled product have compared with
Big meaning, how which realizes sandwich under the conditions of more nozzles if mainly describing, this is suitble to one kind for being talked about in this patent
Being printed with for the double-colored food that the elderly swallows is significantly different.
Zhang Min etc. (2017) have invented a kind of improvement Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste 3D printing precise forming to make the method (CN of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste ice cream
106720897 A), which utilizes nanocrystallization technology, high pressure homogenization technique；And by adjusting the nozzle diameter in print procedure
Etc. parameters realize the fining printing of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, using the 3D printing of single nozzle, this talked about with this patent by adopting
Easy-to-swallow double-colored food is produced with double nozzle 3D printers apparent difference.
Xuan Xinlong etc. (2015) has invented a kind of method (publication number for the chocolate raw material can be used for 3D printing：CN
104996691 A), inventor is by several different raw materials, such as cocoa butter, white granulated sugar, skimmed milk powder, by pretreatment, essence
A kind of material of pulpous state is made in the operational sequences such as refining, filling and temperature adjustment, then by its printing shaping by the way of 3D printing.It should
The chocolate printed under kind formulation condition does not whiten, becomes flower phenomenon, and variously-shaped printing may be implemented.The invention
Primarily focus on the exploitation of the personalized printing raw material in confectionery market, this mainly study with the present invention with Conventional potato mud,
Purple mashed potato is that being printed with for the double-colored food and drink cold dish that the suitable the elderly of base-material swallows is significantly different.
Zhang Min etc. (2017), which have invented a kind of addition functional sugar, improves the molding of high microsteping dough system and 3D precise Printings
The regulation and control method (106259599 A of CN) of performance, the patent by add functional carbohydrate (such as trehalose, high malt sugar) and
Change print parameters and realize the precise Printing of high microsteping dough system, this mainly study with the present invention with Conventional potato mud,
Purple mashed potato is that being printed with for the double-colored food and drink cold dish that the suitable the elderly of base-material swallows is significantly different.
Wei Honghui etc. (2015) has invented a kind of easily stored 3D printing candy raw material and its preparation method (publication number：CN
104920755 A), the raw materials such as glucose, cellulose, xylitol, maltodextrin are used 3D printing by inventor after mixing
Mode make candy, the confectionary shapes of production are various, and convenient for for a long time store, have preferable applicability.The invention
Main sides focus in the exploitation of candy raw material, and more elaboration is not carried out to printing technique, and what the present invention studied is then base
In the printing for the double-colored food and drink cold dish that the suitable the elderly of Conventional potato mud, purple mashed potato swallows.
Zhang Yuns nine etc. (2016) have invented a kind of ice cream 3D printing method and products thereof (publication number：
201611045220.1), inventor devises a kind of ice cream 3D printer, includes the driving device in tri- directions X, Y, Z, spray
Material system, master control set and protective cover.It can solve the problems, such as that the short time consumption of 3D food printing at this stage is long and of high cost,
It is reasonable in design, technology is novel.The invention main sides focus in the performance and exploitation of machine, this lays particular emphasis on food materials with the present invention
3D food be printed with it is significantly different.
Cheng Yongli etc. (2015) has invented a kind of 3D multifunctional colours food printing device (publication number：
201510741590.8), inventor devises by three nozzles, three constant displacement pumps, three containers and delivery pipe and control journey
The colored food printer of sequence and driver composition, and selected for person in a large amount of model built in printer, there is precision
High, the advantages that speed is fast, simple for process.The invention is also that main sides focus in the performance and exploitation of machine, this and this patent are sent out
The bright 3D food for laying particular emphasis on food materials is printed with significantly different.
Wei Honghui etc. (2015) has invented a kind of confectionary slurry can be used for 3D printing and preparation method thereof (publication number：CN
104938739 A), the weight percent of each raw material is respectively glucose 50~85%, cellulose 0.5~5%, xylitol 6
~10%, maltodextrin 3~15% and other various auxiliary materials.Contain cellulose in slurry, the resistance to of candy storage can be improved
Thermal stability simultaneously plays the role of stable confectionary slurry viscosity.A small amount of xylitol can increase the mobility of confectionary slurry,
It can smoothly discharge when being printed.The invention mainly provides the formula composition of printed candy material, and the present invention is then main
Based on the 3D printing for easily swallowing double-colored food based on starch, have between the two significantly different.
Huanghai Sea coral etc. (2015) has invented a plant butter cream 3D printing method (publication number：CN 104687222 A).
In the invention, cooling system, which can be well realized, plants the fixed-type of butter cream.Fat milk can will be planted using ultrasonication
Oil molecule dispersion and fining, with prevent from mixing it is uneven and caused by nozzle clogging, so as to improve 3D printing well
The printing effect of system.The main research of the invention be margarine printing, and the starch-based food studied of the present invention
Fining printing have a great difference.
Lee identical (2014) has invented a kind of 3D sweets printing processing unit (plant) and corresponding processing method (publication number：CN
103734216 A).Then the target shape is converted to one kind by the prior selected target model of inventor by certain step
The program that can be used for printing, then prints target shape under the control of the program.The invention can produce it is complex-shaped,
The personalized sweets of delicate structure, good appearance, disclosure satisfy that the individual demand of people；And processing method is easy to operate,
Cream can be continuously mounted in three-dimensional, there is good practicability.A kind of printing equipment and processing have mainly been talked about in the invention
Method, and then mainly research prints food materials and printing technology to the present invention, there is apparent differences between the two.
It opens (2017) such as Min and has invented a kind of regulation and control method improving the molding of defrosting minced fillet system and 3D precise Printing performances
(publication number：CN 106798263 A).The invention mainly has studied the 3D printing characteristic of minced fillet system, this is said with this patent
Mashed potatoes, purple mashed potato high starch system have it is significantly different.Based on set forth above, the application is mainly from reducing oral cavity friction system
It counts, the structural stability of improvement printing later stage material, improve its printing precision, the mellowness etc. of increase making sample enters
A kind of hand, it is proposed that method of the double-colored mashed potatoes that suitable the elderly swallows/purple mashed potato cold dish 3D precise Printings.
Invention content
The purpose of the present invention is develop a kind of double-colored mashed potatoes that suitable the elderly swallows/purple mashed potato cold dish 3D precise Printings
Method, to play ensure the elderly normal nutrition supply and diet swallows safe effect..
Technical scheme of the present invention：
A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods, steps are as follows：
(1) food materials pre-process：Boiling will be carried out after potato and purple sweet potato cleaning, peeling, slice, until starch is fully gelatinized,
Then by after boiling potato and purple sweet potato be beaten, obtain mashed potatoes and purple mashed potato, so that slurry is fine and smooth, prevent obstruction printing from spraying
Head；
(2) xanthans and pectin are added：1%~2% xanthans and 2%~3% are added in mashed potatoes and purple mashed potato
The compound system of calcium responsive type pectin composition, the viscosity for adjusting material and coherency, so that material can be formed completely
Food is rolled into a ball and will not be disperseed with bottleneck throat in oral cavity, is easy to the elderly and swallows；(3) slurry is kept the temperature：Add xanthans and fruit
After glue, material is placed in 25~35min of heat preservation at 60~80 DEG C；It is because higher temperature can lead to Huang to select this temperature range
The degradation of virgin rubber, to make it lose functional characteristic；Conversely, lower temperature can not be such that xanthans dissolves well.
(4) flavoring ingredients and olive oil are added：The material that step (3) obtains is cooled to room temperature, is added in mashed potatoes
Salt, seasoning and 1%~3% olive oil, it is ensured that mashed potatoes have good taste and smooth mouthfeel；Simultaneously in purple sweet potato
6%~8% honey and 1%~2% olive oil are added in mud, for keeping intestinal health and cardiovascular health；
(5) it is printed with double color 3D printing models by mashed potatoes/purple mashed potato printing shaping using double nozzle printing machines
Parameter setting is as follows：Jet diameters are：0.8mm；Normal print speed is 20~25mm/s；The print speed of first layer is normal
The 45%~50% of print speed；The print speed that two layers of body surface is the 35%~45% of normal print speed.Second
Nozzle is X-66.5mm, Y-0.8mm with respect to the relative position of first nozzle.Packing ratio is 40%~70%, and fill pattern is
Rectilinear print pattern (Rectilinear) or honeycomb printing model (Honeycomb).
In the step (1) slice thickness be 4~6mm, digestion time be 15~25min, beating time be 6~
8min。
After adding xanthans and pectin in the step (2), the viscosity of mashed potatoes and purple mashed potato is 1~1.5 × 103J/
m3, coherency is 0.2~0.6.
In the step (2), while xanthans and pectin is added, it is additionally added the low methoxy that esterification degree is less than 40%
Base pectin, mouthfeel and chew characteristics for improving material, and promote to beat by the combination of low methoxy pectin and calcium ion
The stability of material structure after print.
When printing beginning, table grapes saccharic acid calcium is added into mashed potatoes and purple mashed potato and is uniformly mixed, contributes to body
Calcium responsive type pectin in system forms crosslinking, and ensures the structural stability of object after printing.
Beneficial effects of the present invention：
(1) xanthans and pectin are added in mashed potatoes and mashed potato to increase its water-retaining property, make material seem it is sliding it is tender,
Succulence reduces oral cavity friction coefficient, while meeting calcium ion by means of calcium responsive type pectin to form the characteristic of gel network structure
To improve the structural stability of printing later stage material；
(2) determination of double nozzle relative positions, in print procedure, the relative positions of two nozzles is to printing objects two
The goodness of fit of kind material intersection has a significant impact, therefore primary study is answered to determine；
(3) using double nozzle 3D printers, the easy-to-swallow product of double colors is printed according to done model；
(4) print speed for reducing first layer and two layers of periphery material, to improve its printing precision；
(5) making of softer sample is realized by changing packing ratio inside printing objects and fill pattern.
Specific implementation mode
With reference to embodiment, specific embodiments of the present invention are described in detail.
Embodiment 1：Add the double-colored mashed potatoes/purple mashed potato cold dish 3D precise Printings for being easy to the elderly and swallowing of fruit vegetable powder
It will be cut into the thin slice that thickness is 4~6mm or so after fresh potato, purple sweet potato cleaning, peeling first, boiling 15min, so
After carry out mashing 6min to slurry exquisiteness, be unlikely to block nozzle.It is separately added into 1% and 2% in mashed potatoes and purple mashed potato
Xanthans and pectin compound system (xanthans：Pectin=1：1) it to make it have sliding tender sense, is swallowed convenient for the elderly.So
Afterwards by add colloid after mashed potatoes and purple mashed potato 30min is kept the temperature at 75 DEG C.After being cooled to room temperature, it is added in mashed potatoes appropriate
Salt and condiment and 2% olive oil and 0.5% wheat seedling powder.8% honey and 1% olive are added in purple mashed potato
Oil.The printing head of a diameter of 0.8mm, print speed is selected to be set in 25mm/s, first layer print speed is set as conventional speed
The 45% of degree, the print speed that two layers of most peripheral is set as the 35% of conventional print speed.By the position setting of second nozzle
For X-66.5mm, Y-0.8mm is so that two kinds of material intersections coincide well.When printing beginning, it is added in slurry fraction of
Calcium gluconate, it is steady to improve the structure after printing to meet the characteristics of calcium easily forms gel network structure by means of calcium responsive type pectin
It is qualitative.It is 50% in 3D control software inner setting packing ratios to realize that the food after printing is more soft, easily swallow,
Fill pattern is Rectilinear.The sample printed under the conditions of such reduces by 40%~50% compared to die sample hardness, more
Easy-to-swallow, this, which will make 3D printing technique produce novel old people food, has broader foreground.Finally, by means of double nozzles
Printer, according to set double color 3D printing models by mashed potato/mashed potatoes printing shaping.
Embodiment 2：Add the double-colored mashed potatoes/purple mashed potato cold dish 3D precise Printings for being easy to the elderly and swallowing of fruit vegetable powder
It will be cut into the thin slice that thickness is 4~6mm or so after fresh potato, purple sweet potato cleaning, peeling first, boiling 25min, so
After carry out mashing 8min to slurry exquisiteness, be unlikely to block nozzle.It is separately added into 1% and 2% in mashed potatoes and purple mashed potato
Xanthans and pectin compound system (xanthans：Pectin=1.2：1) it to make it have sliding tender sense, is swallowed convenient for the elderly.
Then by add colloid after mashed potatoes and purple mashed potato 30min is kept the temperature at 75 DEG C.After being cooled to room temperature, it is added in mashed potatoes suitable
Measure salt and condiment and 2% olive oil and 0.3% wild cabbage powder.8% honey and 1% olive are added in purple mashed potato
Oil.1% wheat seedling powder is added in mashed potatoes simultaneously, mashed potatoes flat colour can be adjusted and increase meals in the product
The content of fiber is eaten, this is beneficial to the health of the elderly.The printing head of a diameter of 0.8mm, print speed is selected to be set in
25mm/s, first layer print speed are set as the 45% of conventional speeds, and the print speed that two layers of most peripheral is set as conventional printing
The 35% of speed.The position of second nozzle is set as X-66.5mm, Y-0.8mm so that two kinds of material intersections coincide it is good
It is good.When printing beginning, fraction of calcium gluconate is added in slurry, meeting calcium by means of calcium responsive type pectin easily forms gel
The characteristics of network structure, improves the structural stability after printing.When printing beginning, fraction of glucose is added in slurry
Sour calcium meets the characteristics of calcium easily forms gel network structure to improve the structural stability after printing by means of calcium responsive type pectin.
It is 60% in 3D control software inner setting packing ratios to realize that the food after printing is more soft, easily swallow, fill mould
Formula is Honeycomb.The sample printed under the conditions of such reduces by 40%~45% compared to die sample hardness, it is easier to gulp down
Pharynx, this, which will make 3D printing technique produce novel old people food, has broader foreground.Finally, by means of double nozzle printings
Machine, according to set double color 3D printing models by mashed potato/mashed potatoes printing shaping.
Claims (8)
1. a kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods, which is characterized in that steps are as follows：
(1) food materials pre-process：Boiling will be carried out after potato and purple sweet potato cleaning, peeling, slice, until starch is fully gelatinized；Then
By after boiling potato and purple sweet potato mashing, obtain mashed potatoes and purple mashed potato；
(2) xanthans and pectin are added：1%~2% xanthans is added in mashed potatoes and purple mashed potato and 2%~3% calcium is quick
The compound system of sense type pectin composition, the viscosity for adjusting material and coherency；
(3) slurry is kept the temperature：After adding xanthans and pectin, material is placed in 25~35min of heat preservation at 60~80 DEG C；
(4) flavoring ingredients and olive oil are added：The material that step (3) obtains is cooled to room temperature, salt is added in mashed potatoes, adjusts
Taste substance and 1%~3% olive oil, it is ensured that the taste of mashed potatoes and smooth mouthfeel；Simultaneously in purple mashed potato be added 6%~
8% honey and 1%~2% olive oil；
(5) using double nozzle printing machines, with double color 3D printing models by mashed potatoes/purple mashed potato printing shaping, print parameters
Setting is as follows：Jet diameters are：0.8mm；Normal print speed is 20~25mm/s, and the print speed of first layer is normal print
The 45%~50% of speed, the print speed that two layers of body surface are the 35%~45% of normal print speed；Second nozzle
The relative position of opposite first nozzle is X-66.5mm, Y-0.8mm；Packing ratio is 40%~70%, and fill pattern is
Rectilinear or Honeycomb.
2. a kind of double-colored mashed potatoes easily swallowed according to claim 1/purple mashed potato cold dish 3D precise Printing methods, special
Sign is that slice thickness is 4~6mm in the step (1), and digestion time is 15~25min, and beating time is 6~8min.
3. a kind of double-colored mashed potatoes easily swallowed according to claim 1 or 2/purple mashed potato cold dish 3D precise Printing methods,
It is characterized in that, in the step (2) after addition xanthans and pectin, the viscosity of mashed potatoes and purple mashed potato is 1~1.5 ×
103J/m3, coherency is 0.2~0.6.
4. a kind of double-colored mashed potatoes easily swallowed according to claim 1 or 2/purple mashed potato cold dish 3D precise Printing methods,
It is characterized in that, in the step (2), while xanthans and pectin is added, it is low less than 40% to be additionally added esterification degree
Methoxy group pectin, mouthfeel and chew characteristics for improving material, and promoted by the combination of low methoxy pectin and calcium ion
The stability of material structure after into printing.
5. a kind of double-colored mashed potatoes easily swallowed according to claim 3/purple mashed potato cold dish 3D precise Printing methods, special
Sign is, in the step (2), while xanthans and pectin is added, is additionally added the low methoxy that esterification degree is less than 40%
Base pectin, mouthfeel and chew characteristics for improving material, and promote to beat by the combination of low methoxy pectin and calcium ion
The stability of material structure after print.
6. a kind of double-colored mashed potatoes easily swallowed/precise Printing sides purple mashed potato cold dish 3D according to claim 1,2 or 5
Method, which is characterized in that when printing beginning, table grapes saccharic acid calcium is added into mashed potatoes and purple mashed potato and is uniformly mixed, has
The calcium responsive type pectin helped in system forms crosslinking, and ensures the structural stability of object after printing.
7. a kind of double-colored mashed potatoes easily swallowed according to claim 3/purple mashed potato cold dish 3D precise Printing methods, special
Sign is, when printing beginning, table grapes saccharic acid calcium is added into mashed potatoes and purple mashed potato and is uniformly mixed, contributes to system
In calcium responsive type pectin formed crosslinking, and ensure printing after object structural stability.
8. a kind of double-colored mashed potatoes easily swallowed according to claim 4/purple mashed potato cold dish 3D precise Printing methods, special
Sign is, when printing beginning, table grapes saccharic acid calcium is added into mashed potatoes and purple mashed potato and is uniformly mixed, contributes to system
In calcium responsive type pectin formed crosslinking, and ensure printing after object structural stability.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810178797.2A CN108477545A (en) | 2018-03-05 | 2018-03-05 | A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods |
| PCT/CN2018/093119 WO2019169802A1 (en) | 2018-03-05 | 2018-06-27 | 3d accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish |
| AU2018412386A AU2018412386B2 (en) | 2018-03-05 | 2018-06-27 | 3D accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810178797.2A CN108477545A (en) | 2018-03-05 | 2018-03-05 | A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods |
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Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN108477545A (en) |
| AU (1) | AU2018412386B2 (en) |
| WO (1) | WO2019169802A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN114304548A (en) * | 2021-12-27 | 2022-04-12 | 江南大学 | Method for improving juice loss of 3D printed recombined fruit and vegetable food after freeze thawing by utilizing internal filling honeycomb structure |
| US11464253B2 (en) | 2019-03-01 | 2022-10-11 | Jiangnan University | Single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers |
Families Citing this family (4)
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|---|---|---|---|---|
| CN110934254A (en) * | 2019-10-10 | 2020-03-31 | 上海交通大学 | Fruit and vegetable paste capsule extrusion type 3D printing material and fruit and vegetable paste food preparation method |
| WO2022093122A1 (en) * | 2020-10-26 | 2022-05-05 | Singapore University Of Technology And Design | 3d food printing of fresh vegetables using food hydrocolloids for dysphagic patients |
| CN113152151A (en) * | 2021-04-19 | 2021-07-23 | 西昌学院 | Production process of potato paper |
| CN115428921A (en) * | 2022-09-01 | 2022-12-06 | 浙江工业大学 | Preparation method of mashed potato 3D food printing material based on protein-polysaccharide mixed gel |
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| CN104365954A (en) * | 2014-11-21 | 2015-02-25 | 安徽省库仑动力自动化科技有限公司 | 3D printing production method of multi-flavor sandwiched food |
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| US11464253B2 (en) | 2019-03-01 | 2022-10-11 | Jiangnan University | Single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers |
| CN113303451A (en) * | 2021-05-17 | 2021-08-27 | 五邑大学 | Arrowroot powder 3D printing material and preparation method and application thereof |
| CN114304548A (en) * | 2021-12-27 | 2022-04-12 | 江南大学 | Method for improving juice loss of 3D printed recombined fruit and vegetable food after freeze thawing by utilizing internal filling honeycomb structure |
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| Publication number | Publication date |
|---|---|
| AU2018412386B2 (en) | 2021-05-27 |
| AU2018412386A1 (en) | 2020-08-27 |
| WO2019169802A1 (en) | 2019-09-12 |
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Application publication date: 20180904 |