CN109170875A - A kind of ferment 3D printing food material and preparation method thereof - Google Patents
A kind of ferment 3D printing food material and preparation method thereof Download PDFInfo
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- CN109170875A CN109170875A CN201810980790.2A CN201810980790A CN109170875A CN 109170875 A CN109170875 A CN 109170875A CN 201810980790 A CN201810980790 A CN 201810980790A CN 109170875 A CN109170875 A CN 109170875A
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- ferment
- essence
- forming agent
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- printing
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- 238000010146 3D printing Methods 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 239000000463 material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 13
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 10
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 7
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 42
- 239000000203 mixture Substances 0.000 claims description 17
- 239000007921 spray Substances 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 12
- 235000008708 Morus alba Nutrition 0.000 claims description 12
- 239000012778 molding material Substances 0.000 claims description 12
- 235000021055 solid food Nutrition 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000004227 calcium gluconate Substances 0.000 claims description 5
- 229960004494 calcium gluconate Drugs 0.000 claims description 5
- 235000013927 calcium gluconate Nutrition 0.000 claims description 5
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical group [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 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 238000007639 printing Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 229960005069 calcium Drugs 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 239000004310 lactic acid Chemical group 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 2
- 229920001206 natural gum Polymers 0.000 claims description 2
- 239000007968 orange flavor Substances 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
- 239000000737 potassium alginate Substances 0.000 claims description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 159000000007 calcium salts Chemical class 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000007795 chemical reaction product Substances 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 4
- 239000001527 calcium lactate Substances 0.000 description 4
- 229960002401 calcium lactate Drugs 0.000 description 4
- 235000011086 calcium lactate Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 3
- 229960002713 calcium chloride Drugs 0.000 description 3
- 235000011148 calcium chloride Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 3
- 239000008108 microcrystalline cellulose Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005094 computer simulation Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
-
- 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
-
- 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
- B33Y80/00—Products made by 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 invention discloses a kind of ferment 3D printing food materials and preparation method thereof, ferment 3D printing food is made of the raw material of following mass percent: ferment 10~20%, pre-gelatinized starch 30~45%, xylitol 2~4%, maltodextrin 2~4%, L-arabinose 0.5~3%, dietary fiber 0.5~3%, soybean lecithin 0.3~0.8%, essence 0.05~0.2%, remaining is water.Compared to the prior art the present invention, has the advantages that 1) addition ferment, enhances body energy, improve immunity；2) pre-gelatinized starch is used, process is simplified, saves heat treatment process, and prevents from keeping product characteristics to stablize because of ferment effect reduction caused by being heat-treated；3) xylitol, L-arabinose and dietary fiber are added, product sugar-free is made；4) diversification, personalization and the automated production that product can be achieved, enrich the type of 3D printing food materials and the type of ferment end product, so that shape of food is new and original, can satisfy different consumer demands.
Description
Technical field
The present invention relates to 3D printing field of material technology, specifically a kind of ferment 3D printing food material and its preparation
Method.
Background technique
3D printing is to pass through computer modeling and control, and by heating power dissolved for reconstitution or laser forming technology, building is vertical
One process of body object.Since process is similar to traditional printer, so being known as " 3D printing " by image.3D printing food
The advantages of product, has, and can design arbitrary shape, compared to traditional food die, diversification, the individual character of product may be implemented
Change, is more advantageous to and attracts consumer；Also more convenient in operation, computer modeling, automation control, product quality is more
Uniformity.With the development of science and technology, large-scale production will be able to achieve, 3D printing technique is made more to serve the lives of the people.
Ferment is a kind of substance with special bioactivity being made of amino acid, it is present in the organism of all work
It is interior, it is to maintain body normal function, digests food, a kind of necessary substance of the vital movements such as repair tissue, it almost participates in institute
Some vital movements.Bioactive substance contained by ferment, by influencing the intracorporal organized enzyme of user, from cell level
Adjust the vital movement of body.
Mulberry enzyme is a kind of liquid product that mulberry fruit obtains after the composite flora fermentation containing lactic acid bacteria, is contained
Amino acid and epiphysin abundant, can activating human body cells, enhance body energy, improve immunity.Before more than 2,000 years,
Mulberry fruit has been used as royal hired product to be eaten by people.Its growing environment is special, must be grown under free of contamination natural surroundings, institute
" civil sage fruit " is otherwise known as with mulberry fruit.Mulberry fruit is edible to be used as medicine, and Chinese medicine thinks that mulberry fruit acid sweet in flavor, cold nature enter the heart, liver, kidney
It is strengthening by means of tonics, the good fruit of the intelligence development that takes care of health.With enriching yin of enriching blood, promote the production of body fluid to quench thirst, ease constipation is dry and other effects.With people's life water
Flat raising, the enhancing of health care consciousness, mulberry enzyme is gradually approved by people, is praised highly, and becomes popular consumer goods.Ferment at present
Product mainly has enzyme stoste, ferment powder, enzyme beverage, ferment cosmetics etc., and not having also a can be suitble to 3D printing food
The product of processing.
Summary of the invention
Technical assignment of the invention is to provide a kind of ferment 3D printing food material and preparation method thereof.
Technical assignment of the invention is realized in the following manner:
A kind of ferment 3D printing food material, is made of the raw material of following mass percent: ferment 10~20%, pre-gelatinized starch
30~45%, xylitol 2~4%, maltodextrin 2~4%, L-arabinose 0.5~3%, dietary fiber 0.5~3%, soybean lecithin
0.3~0.8%, essence 0.05~0.2%, remaining is water, and the water includes moisture, forming agent A and the molding contained in ferment
The moisture of moisture and addition in agent B.
The ferment is enzyme stoste or ferment powder, and type is one of mulberry enzyme, vegetables ferment, pectase
Or two or more mixtures.
The dietary fiber is one or both of ultra-fine microcrystalline cellulose, β-polydextrose mixture.
The essence is edible essence, including fruity edible essence, flowers taste eat taste essence.
The fruity edible essence is flavoring apple essence, orange flavor or flavoring banana essence；The edible perfume of the flowers taste
Essence is rose taste essence, Jasmine taste essence or lily taste essence.
A kind of preparation method of ferment 3D printing food material, steps are as follows for the preparation method:
Step 1) by ferment, pre-gelatinized starch, xylitol, maltodextrin, L-arabinose, dietary fiber, soybean lecithin and
Essence is uniformly mixed after water is added, and is added after 1~5% forming agent A of above-mentioned raw materials mass percent is sufficiently mixed, and 3D is added and beats
In the extruded tube of print machine spray head；
Forming agent B is placed in the cannon spray head of 3D printer by step 2；
Step 3) opens 3D printer, and 3D printer can be automatically according to model layers information by the raw material and forming agent A
Mixture is squeezed out on its movable working platform, intervening molding material is made, while the cannon spray head of 3D printer will form
In on freshly extruded intervening molding material, chemical reaction solidification can occur agent B even application with forming agent B for intervening molding material,
Hard thin layer is formed on raw material surface, after the completion of one layer of solidification, workbench continues to print after moving down the distance of a layer, successively
Analogize, finally stacks out required 3D solid food；Whole printing process temperature is controlled at 40~70 DEG C.
The forming agent A is edible natural gum class, and the mass percent concentration of the forming agent A is 2~3%.
The forming agent A is the mixture of one or more of sodium alginate, pectin, carragheen, potassium alginate.
The forming agent B is edible calcium saline solution, and the forming agent B mass concentration is 2~3%, and dosage is
The 1~5% of raw material volume.
The forming agent B is the mixture of one or more of calcium gluconate, calcium lactate, calcium chloride.
Compared to the prior art a kind of ferment 3D printing food material of the invention and preparation method thereof, has beneficial below
Effect:
1) ferment is added, body energy is enhanced, improves immunity；
2) pre-gelatinized starch is used, process is simplified, saves heat treatment process, and is prevented because of ferment caused by being heat-treated
Effect reduces, and product characteristics is kept to stablize；
3) xylitol, L-arabinose and dietary fiber are added, makes product sugar-free, while as health of masses food, also fits
The sub-health populations such as the fat, diabetes in Hefei；
4) diversification, personalization and automated production, it can be achieved that product are prepared by the way of 3D printing, enrich 3D
The type of the type and ferment end product that print food materials can satisfy different consumers' so that shape of food is new and original
Demand.
Detailed description of the invention
Attached drawing 1 is that a kind of single layer of ferment 3D printing food material and preparation method thereof prints schematic diagram.
Attached drawing 2 is that a kind of sample of ferment 3D printing food material and preparation method thereof prints schematic diagram.
In figure: 1, extruded tube, 2, cannon spray head, 3, workbench, 4,3D solid food.
Specific embodiment
Embodiment 1:
A kind of ferment 3D printing food material, takes the mulberry enzyme stoste 1000g(water content that mass percent concentration is 30% to be
700g), pre-gelatinized starch 800g, xylitol 100g, maltodextrin 100g, L-arabinose 50g, partial size are ultra-fine less than 10 μm
Microcrystalline cellulose 50g, soybean lecithin 8g, flavoring apple essence 2g.
Procedure of processing:
Stock: sodium alginate, pectin, carragheen 2:1:1 in mass ratio are uniformly mixed, obtain mass concentration by configuration forming agent A
It is spare for 2% mixture aqueous solution；
Forming agent B is configured, calcium gluconate, calcium lactate, calcium chloride are uniformly mixed with mass ratio 1:1:1, obtains mass concentration
It is spare for 2% mixture aqueous solution；
Step 1: above-mentioned ferment 3D printing food material is uniformly mixed, and is added after 50g forming agent A is sufficiently mixed and 3D is added
In the extruded tube 1 of printer head；
Step 2: forming agent B is placed in the cannon spray head 2 of 3D printer, and dosage is the 1% of raw material volume；
Step 3: opening 3D printer, and 3D printer squeezes the mixture of raw material and forming agent A automatically according to model layers information
For on its movable working platform 3, intervening molding material is made, while the cannon spray head 2 of 3D printer is uniform by forming agent B
It is sprayed on freshly extruded intervening molding material, forms hard thin layer on raw material surface, workbench 3 moves down the distance of a layer
After continue to print, and so on, finally stack out 3D solid food 4,45 DEG C of print temperature.
Embodiment 2:
A kind of ferment 3D printing food material, takes the mulberry enzyme stoste 1000g(water content that mass percent concentration is 27% to be
730g), pre-gelatinized starch 1000g, xylitol 80g, maltodextrin 80g, L-arabinose 60g, beta glucan 60g, soybean phosphorus
Rouge 12g, Jasmine taste essence 8g.
Procedure of processing:
Stock: sodium alginate, pectin, carragheen 2:1:1 in mass ratio are uniformly mixed, obtain mass concentration by configuration forming agent A
It is spare for 3% mixture aqueous solution；
Forming agent B is configured, calcium gluconate, calcium lactate, calcium chloride are uniformly mixed with mass ratio 1:1:1, obtains mass concentration
It is spare for 3% mixture aqueous solution；
Step 1: above-mentioned ferment 3D printing food material is uniformly mixed, and is added after 50g forming agent A is sufficiently mixed and 3D is added
In the extruded tube 1 of printer head；
Step 2: forming agent B is placed in the cannon spray head 2 of 3D printer, and dosage is the 3% of raw material volume；
Step 3: opening 3D printer, and 3D printer squeezes the mixture of raw material and forming agent A automatically according to model layers information
For on its movable working platform 3, intervening molding material is made, while the cannon spray head 2 of 3D printer is uniform by forming agent B
It is sprayed on freshly extruded intervening molding material, forms hard thin layer on raw material surface, workbench 3 moves down the distance of a layer
After continue to print, and so on, finally stack out 3D solid food 4,50 DEG C of print temperature.
Embodiment 3:
A kind of ferment 3D printing food material takes mulberry enzyme powder 380g, pre-gelatinized starch 700g plus water 600g, xylitol
The ultra-fine microcrystalline cellulose 40g of 60g, maltodextrin 60g, L-arabinose 40g, partial size less than 10 μm, soybean lecithin 12g, orange
Sub- essence 3g.
Fig. 2 is shown in sample printing signal, procedure of processing:
Stock: sodium alginate, pectin 2:1 in mass ratio are uniformly mixed by configuration forming agent A, obtain mass concentration be 2% it is mixed
Object aqueous solution is closed, it is spare；
Forming agent B is configured, calcium gluconate, calcium lactate are uniformly mixed with mass ratio 1:1, obtains the mixing that mass concentration is 2%
Object aqueous solution, it is spare；
Step 1: above-mentioned ferment 3D printing food material is uniformly mixed, and is added after 50g forming agent A is sufficiently mixed and 3D is added
In the extruded tube 1 of printer head；
Step 2: forming agent B is placed in the cannon spray head 2 of 3D printer, and dosage is the 5% of raw material volume；
Step 3: opening 3D printer, and 3D printer squeezes the mixture of raw material and forming agent A automatically according to model layers information
For on its movable working platform 3, intervening molding material is made, while the cannon spray head 2 of 3D printer is uniform by forming agent B
It is sprayed on freshly extruded intervening molding material, forms hard thin layer on raw material surface, workbench 3 moves down the distance of a layer
After continue to print, and so on, finally stack out 3D solid food 4,55 DEG C of print temperature.
The technical personnel in the technical field can readily realize the present invention with the above specific embodiments,.But it answers
Work as understanding, the present invention is not limited to above-mentioned several specific embodiments.On the basis of the disclosed embodiments, the technology
The technical staff in field can arbitrarily combine different technical features, to realize different technical solutions.
Claims (10)
1. a kind of ferment 3D printing food material, which is characterized in that be made of the raw material of following mass percent: ferment 10~
20%, pre-gelatinized starch 30~45%, xylitol 2~4%, maltodextrin 2~4%, L-arabinose 0.5~3%, dietary fiber 0.5
~3%, soybean lecithin 0.3~0.8%, essence 0.05~0.2%, remaining is water.
2. ferment 3D printing food material according to claim 1, which is characterized in that the ferment be enzyme stoste or
Ferment powder, type are one or more mixtures of mulberry enzyme, vegetables ferment, pectase.
3. ferment 3D printing food material according to claim 1, which is characterized in that the dietary fiber is superfine
One or both of crystalline cellulose, β-polydextrose mixture.
4. ferment 3D printing food material according to claim 1, which is characterized in that the essence is edible essence,
Taste essence is eaten including fruity edible essence, flowers taste.
5. ferment 3D printing food material according to claim 4, which is characterized in that the fruity edible essence is
Flavoring apple essence, orange flavor or flavoring banana essence；The flowers taste edible essence be rose taste essence, Jasmine taste essence or
Lily taste essence.
6. a kind of preparation method of ferment 3D printing food material, which is characterized in that steps are as follows for the preparation method:
Step 1) by ferment, pre-gelatinized starch, xylitol, maltodextrin, L-arabinose, dietary fiber, soybean lecithin and
Essence is uniformly mixed after water is added, and is added after 1~5% forming agent A of above-mentioned raw materials mass percent is sufficiently mixed, and 3D is added and beats
In the extruded tube of print machine spray head；
Forming agent B is placed in the cannon spray head of 3D printer by step 2；
Step 3) opens 3D printer, and 3D printer can be automatically according to model layers information by the raw material and forming agent A
Mixture is squeezed out on its movable working platform, intervening molding material is made, while the cannon spray head of 3D printer will form
In on freshly extruded intervening molding material, chemical reaction solidification can occur agent B even application with forming agent B for intervening molding material,
Hard thin layer is formed on raw material surface, after the completion of one layer of solidification, workbench continues to print after moving down the distance of a layer, successively
Analogize, finally stacks out required 3D solid food；Whole printing process temperature is controlled at 40~70 DEG C.
7. preparation method according to claim 6, which is characterized in that the forming agent A is edible natural gum class,
The mass percent concentration of the forming agent A is 2~3%.
8. preparation method according to claim 7, which is characterized in that the forming agent A is sodium alginate, pectin, card
Draw the mixture of one or more of glue, potassium alginate.
9. preparation method according to claim 6, which is characterized in that the forming agent B is that edible calcium salt is water-soluble
Liquid, the forming agent B mass concentration are 2~3%, and dosage is the 1~5% of raw material volume.
10. preparation method according to claim 9, which is characterized in that the forming agent B is calcium gluconate, lactic acid
The mixture of one or more of calcium, calcium chloride.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394801A (en) * | 2015-10-26 | 2016-03-16 | 暨南大学 | 3D printing rapid forming method of food |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106579387A (en) * | 2016-12-16 | 2017-04-26 | 南京糖防生物科技有限公司 | Arabinose-enzyme composition and preparation method thereof |
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2018
- 2018-08-27 CN CN201810980790.2A patent/CN109170875A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394801A (en) * | 2015-10-26 | 2016-03-16 | 暨南大学 | 3D printing rapid forming method of food |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106579387A (en) * | 2016-12-16 | 2017-04-26 | 南京糖防生物科技有限公司 | Arabinose-enzyme composition and preparation method thereof |
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Application publication date: 20190111 |