CN108851021A - Composite starch adds preparation method of the persimmon juice as 3D printing material - Google Patents
Composite starch adds preparation method of the persimmon juice as 3D printing material Download PDFInfo
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- CN108851021A CN108851021A CN201810449875.8A CN201810449875A CN108851021A CN 108851021 A CN108851021 A CN 108851021A CN 201810449875 A CN201810449875 A CN 201810449875A CN 108851021 A CN108851021 A CN 108851021A
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- printing
- persimmon
- preparation
- persimmon juice
- printing material
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to 3D printing food processing technology field, a kind of preparation method of composite starch addition persimmon juice as 3D printing material is provided.Preparation method of the present invention is specifically described as follows：Appropriate persimmon juice gel is added to it with viscosity appropriate, ductility and tensile property in composite starch after adding water to mix, taking-up kneading is agglomerating, and 3D printing is shaped to 3D printing object；Wherein, composite starch 30%-45%, persimmon juice 1%-5%, water 45%-65%.Material of the present invention is as 3D printing moulding material, it is simple and easy to get, it is at low cost and bright-colored, it can make one to generate appetite, 3D printer for screw rod propelling movement type, food materials, model, stage property or the sand table etc. of any moulding can be made, and printed matter high resolution, good moldability, stacking boundary are unobvious, the processing such as subsequent boiling, baking and frying can also be carried out.
Description
Technical field
The invention belongs to 3D printing food processing technology fields and persimmon field of deep, and in particular to a kind of composite starch
Add preparation method of the persimmon juice as 3D printing material.
Background technique
In recent years, 3D printing technique is being eaten with the supply chain of its unique food product design, personalized nutrition and summary
Product field has obtained extensive research.But the number of species of 3D printing material are far from satisfying the needs of actual production, and material is
The important substance of 3D printing technique development, to a certain extent, the development of material decide that can 3D printing obtain more extensively
Application and its industrialization promotion.Therefore, it finds and explores 3D printing material as current promotion 3D printing industry development and popularization
One of urgent task.
Report of the pea starch as 3D printing material is not yet found at present, the cost of pea starch is low, full of nutrition, but
Because its amylose content is relatively high, the expansion and dissolution of starch can be hindered, i.e., the interaction between starch and water reduces.
It is unfavorable for it to be printed as 3D printing material.
Persimmon is widely distributed in China, and annual output accounts for 70% of the world or so, the active material in persimmon for example tannin, flavones,
Chlorogenic acid equal size is abundant, and these active materials are anti-oxidant, whitening effect is significant, but persimmon product on the market with fresh fruit,
Based on dried persimmon, processing method is simple, and added value is low, and persimmon is added in 3D printing material by the present invention, realizes the synthesis of persimmon
Using and deep processing, improve its economic value.
In order to expand the application field of 3D printing and realize its industrialization production, the exploitation of 3D printing material is imperative.
It is combined with phosphoric acid on the amylopectin of potato starch, expansion low with gelling temp is easy, water absorbing force is strong and the property such as moisture holding capacity is big
Matter is suitable for 3D printing and therefore to solve the problems, such as that pea starch print performance is bad, is used in compounding using potato starch with it.
The nutrition of composite starch is more single and color is dull, nutriment rich in persimmon, after persimmon juice is added, makes to print
The nutrition of object more comprehensively and the more bright-coloured beauty of color, make one to generate strong appetite, to develop a kind of 3D printing material
Material.
Summary of the invention
The present invention provides a kind of preparation method of the composite starch addition persimmon juice as 3D printing material, the 3D printing material
Nutritional ingredient is high, easily stored, and required nutriment can be added as needed in flexibility height, realizes and customizes production.Persimmon
Son contains high molecular tannin, can combine with starch, enhance the rigidity and network structure of starch.Persimmon juice or vegetable is added
After vegetable juice, 3D printing object nutrition is more comprehensive, and color is easier to make one to generate appetite.Meanwhile starch granules is more careful, mouthfeel compared with
For exquisiteness, addition can mitigate its jerky greasy taste together with persimmon juice.
The content of the amylose of potato starch is low, and starch granules is big, unevenly, phosphoric acid is combined on amylopectin,
Phosphoric acid and amylose exist in esterification, increase the viscosity of starch, electric repulsion inside particle are increased in conjunction with phosphorus, to increase
Expansion, and thermoelasticity with higher.Therefore, the present invention is multiple with it using the higher pea starch of amylose content
It with use, combines the phosphoric acid in potato starch with the amylose of pea starch, increases expansion and thermoelasticity, and
It can reduce that dilation caused by due to pea starch amylose content is high is low, and dissolving power is poor.
Preparation method of the of the present invention kind of composite starch addition persimmon juice as 3D printing material：It is with composite starch
Persimmon juice, water equal solvent is added in raw material, obtains 3D printing material through mixing, gel process；The solvent be Drinking Water or
The mixture of vegetable juice and water, wherein the mass percent of vegetable juice and water is：Vegetable juice 10%-30%, water 70%-90%.
Wherein：Each composition ingredient percent is as follows：Composite starch 30%-45%, persimmon juice 1%-5%, water 45%-65%；
Composite starch is the compound of pea starch and potato starch or tapioca, and wherein constituent mass ratio is pea starch
15%-30%, potato starch 10%-20%；Or pea starch 15%-30%, tapioca 20%-30%.The persimmon juice comes from
In mature or commercially available sweet tea persimmon, consisting of one or more mixing of following sweet tea persimmon, such as Luotian, rich, secondary youth；Institute
The water containing certain proportion vegetable juice stated, wherein vegetables are the one or more of celery, spinach, carrot, cucumber, be beaten,
80 mesh are filtered to no slag vegetable juice；The additional 3D printing material includes flavoring agent, colorant, fumet or nutrition fortifier
Deng it is one or more.
Preparation process is as follows：
（1）Raw material weighs up spare in proportion；
（2）Persimmon removes the peel stalk, obtains persimmon juice through beater；
（3）It will（1）The raw material adds water to add step（2）Described in persimmon juice, be uniformly mixed, gel；
（4）Knead agglomerating, 3D printing is shaped to 3D printing object.
Wherein, step（3）The gelling temp is 64-70 DEG C, gel time 0.5-2h.When 3D printing, using spiral shell
The 3D printer of bar propelling movement type.It is direct that the printed matter of printing shaping can be used as food materials model, food ingredient, stage property, teaching aid, sand table
Using or through being eaten after the processing such as boiling, baking, frying or barbecue.
The beneficial effects of the invention are as follows：
Raw material is all made of food rank, highly-safe and simple and easy to get, easy to process, and 3D printing object beautiful appearance is vivid, precision
Height, stratification is unobvious, can be instant or carries out edible after boiling, the following process such as frying.The present invention has widened adding for persimmon
Work and application field provide new 3D printing material, and material is full of nutrition, and application field is extensive.
Detailed description of the invention
Fig. 1,2,3,4 are the texture analysis test charts of composite starch 3D printing material prepared by the embodiment of the present invention 1.
Fig. 5 is the printed matter of the embodiment of the present invention 1.
Specific embodiment
The present invention is described further below in conjunction with example, but embodiment is not limit the scope of the invention.
Embodiment 1
Pea starch 35g, potato starch 15g are accurately weighed, is put into rich in persimmon after squeezing the juice in juice extractor, takes 2g persimmon juice,
And 75g water is weighed, it is added in composite starch together, after stirring and evenly mixing, it is solidifying to be placed in thermostat water bath the heating water bath at 70 DEG C
Glue 0.5h；It takes out gel starch and kneads agglomerating, obtain 3D printing object through 3D printing.
TPA performance test is carried out to the 3D printing materials'use Texture instrument in the present embodiment, to printing material gel process
In adhesion at 64 DEG C, 67 DEG C, 70 DEG C, hardness, viscosity, elasticity be measured respectively, at 64 DEG C, four indices data according to
Secondary is 0.43,2700,0.47,0.835；At 67 DEG C, four indices data are followed successively by 0.31,2900,0.53,0.673；70℃
When, four indices data are followed successively by 0.17,3500,0.64,0.541；It is mapped using software Origin8.5, obtains performance test
Fig. 1-4.
By Fig. 1 and Fig. 2 it is found that material is after gel, hardness and viscosity have different degrees of raising, are conducive to be had
There is certain mechanical support power, with good adherence of the printed matter of deposition formation together.By Fig. 3, Fig. 4 it is found that adhesion and elasticity warp
After Gel Treatment, start to reduce, this is removed from printer beneficial to material, avoids materials from bonding at nozzle, is resulted in blockage.Bullet
Property reduce after, extrusion swelling phenomenon be suppressed, wire vent precision improvement, conducive to the regular printed matter in surface is obtained.
In conclusion composite starch 3D printing material of the invention is suitable as the raw material of 3D printer.Gel is taken out to form sediment
Powder simultaneously kneads agglomerating, obtains 3D printing object through 3D printing.
Embodiment 2
Pea starch 35g, potato starch 25g are accurately weighed, secondary youth's persimmon is put into juice extractor after juicing, 2g persimmon juice is taken,
76.5g water and 13.5g Celery Juice mix above-mentioned material, and stir evenly, and are placed in thermostat water bath the water-bath at 70 DEG C
Heated gel 1h.
Embodiment 3
Pea starch 70g, potato starch 70g are accurately weighed, Luotian and time youth's persimmon are put into after squeezing the juice in juice extractor, take 10g
Persimmon juice, 180g water and 0.6g acesulfame potassium, above-mentioned material is mixed, and stirs evenly, and is placed in thermostat water bath in 64 DEG C
Lower water-bath heated gel 2h.
3D printing material in embodiment 1-3 can be instant or be eaten after carrying out boiling following process, can also be directly as
Food materials model, food ingredient, stage property, teaching aid, sand table use.
Claims (10)
1. composite starch adds preparation method of the persimmon juice as 3D printing material, it is characterised in that：Using composite starch as raw material,
Persimmon juice, water equal solvent is added, obtains 3D printing material through mixing, gel process；The solvent is Drinking Water or vegetables
The mixture of juice and water, wherein the mass percent of vegetable juice and water is：Vegetable juice 10%-30%, water 70%-90%.
2. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：Each composition ingredient percent is as follows：Composite starch 30%-45%, persimmon juice 1%-5%, water 45%-65%.
3. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：The composite starch is the compound of pea starch and potato starch or tapioca；Wherein constituent mass ratio is
Pea starch 15%-30%, potato starch 10%-20%；Or pea starch 15%-30%, tapioca 20%-30%.
4. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：The persimmon juice is from maturation or commercially available sweet tea persimmon, consisting of one or more mixing of sweet tea persimmon juice, such as sieve
Field, rich, secondary youth etc..
5. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：The water containing certain proportion vegetable juice, wherein vegetables are the one or more of celery, spinach, carrot, cucumber, warp
Mashing, 80 mesh are filtered to no slag vegetable juice.
6. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：The 3D printing material is additional including the one or more of flavoring agent, colorant, fumet or nutrition fortifier etc..
7. preparation method of the composite starch addition persimmon juice according to claim 1 as 3D printing material, feature exist
In：Preparation process is as follows：
（1）Raw material weighs up spare in proportion；
（2）Persimmon removes the peel stalk, obtains persimmon juice through beater；
（3）It will（1）The raw material adds water to add step（2）Described in persimmon juice, be uniformly mixed, gel；
（4）Knead agglomerating, 3D printing is shaped to 3D printing object.
8. preparation method of the composite starch addition persimmon juice according to claim 7 as 3D printing material, feature exist
In：Step（3）The gelling temp is 64-70 DEG C, gel time 0.5-2h.
9. preparation method of the composite starch addition persimmon juice according to claim 7 as 3D printing material, feature exist
In：When 3D printing, using the 3D printer of screw rod propelling movement type.
10. preparation method of the composite starch addition persimmon juice according to claim 7 as 3D printing material, feature exist
In：The printed matter of printing shaping can be used as food materials model, food ingredient, stage property, teaching aid, sand table directly using or through boiling, baking
It is eaten after the processing such as roasting, frying or barbecue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449875.8A CN108851021A (en) | 2018-05-11 | 2018-05-11 | Composite starch adds preparation method of the persimmon juice as 3D printing material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449875.8A CN108851021A (en) | 2018-05-11 | 2018-05-11 | Composite starch adds preparation method of the persimmon juice as 3D printing material |
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| CN108851021A true CN108851021A (en) | 2018-11-23 |
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| CN201810449875.8A Pending CN108851021A (en) | 2018-05-11 | 2018-05-11 | Composite starch adds preparation method of the persimmon juice as 3D printing material |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886238A (en) * | 2022-10-20 | 2023-04-04 | 浙江工业大学 | Preparation method of composite dendrobium officinale starch gel 3D printing material |
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| CN106666800A (en) * | 2017-03-22 | 2017-05-17 | 山东理工大学 | Preparation method of 3D printing material based on potato starch |
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
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2018
- 2018-05-11 CN CN201810449875.8A patent/CN108851021A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
| CN106666800A (en) * | 2017-03-22 | 2017-05-17 | 山东理工大学 | Preparation method of 3D printing material based on potato starch |
Non-Patent Citations (1)
| Title |
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| 张正茂等: "马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886238A (en) * | 2022-10-20 | 2023-04-04 | 浙江工业大学 | Preparation method of composite dendrobium officinale starch gel 3D printing material |
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Application publication date: 20181123 |
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