CN109221979A - 一种基于3d打印的鱼过敏人群可食用的人造鱼子酱及其制备方法 - Google Patents
一种基于3d打印的鱼过敏人群可食用的人造鱼子酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种基于3D打印的鱼过敏人群可食用的人造鱼子酱,按重量份计由如下组分制成:自来水或者去离子水80~90份、褐藻胶5~10份、魔芋粉4~6份、大豆分离蛋白2~4份、海藻油0.1~0.5份、大豆卵磷脂1~5份、氯化钙5~10份、明胶10~15份、大豆油30~35份、葡萄糖5~10份和食用色素0.1~0.5份。本发明提供的3D打印的鱼过敏人群可食用的人造鱼子酱的配方营养丰富,富含各种氨基酸和DHA等营养素,营养成分接近天然鱼子酱。并且本发明提供的人造鱼子酱制作工艺简单,而且能够获得颜色、形态、口感俱佳的人造鱼子酱,打印配方中避免了鱼肉及其制品的使用使该3D打印人造鱼子酱适合鱼过敏者食用。
Description
技术领域
本发明涉及一种3D打印的人造鱼子酱及其制备方法,特别涉及一种3D打印的鱼过敏人群可食用的人造鱼子酱及其制备方法。
背景技术
鱼卵含有大量的蛋白质、钙、磷、铁、维生素和核黄素,其中所含的必需氨基酸含量与人体氨基酸需要量模式极为接近,因此具有极高的食用价值。鱼子酱是以鱼卵为原料,经过加工得到的一种腌制品,含皮肤所需微量元素、矿物质、蛋白质、氨基酸和重组基本脂肪酸。
鱼卵是一种潜在的过敏食物,鱼卵的主要组成蛋白为卵黄蛋白,其在卵黄发生期迅速积累,作为胚胎和幼体早期发育的主要营养来源,主要包括卵黄高磷蛋白,卵黄脂磷蛋白及β’-c,其中主要过敏原为β’-c,卵黄脂磷蛋白为次要过敏原。食用鱼子酱也会引起过敏食用人群出现过敏症状,因此,发明一种鱼过敏人群可食用的鱼子酱有很大的应用以及实际价值。
3D打印技术通常称为快速成型(RP)技术,按照“逐层打印,堆叠成型”来生产产品。3D食品打印技术不仅能够丰富食品样式,改良食品品质,满足个性化的需求,增加使用者生活的乐趣,还可以提供科学合理的营养饮食。同时,用于食品打印的3D打印机,具有多样性、营养均衡、定制性的特点。3D打印可以为儿童、老年人、各个不同年龄段人群以及各种过敏人群提供定制化的营养均衡的饮食。
例如CN107319257A的中国发明专利申请文献公开了一种即食食品3D打印方法。本发明所述的打印方法是,由膨化食品粉、水、黄油经混料、揉制、3D打印成型为打印物;其中,各组分的重量百分比为:膨化食品粉37%~42%,黄油1%~3%,水57%~60%。本申请打印物成型好,造型逼真,精度高。
目前还没有针对鱼过敏患者而进行3D打印人造鱼子酱的研究。
发明内容
本发明的第一个目的是提供了一种3D打印的鱼过敏人群可食用的人造鱼子酱。
本发明的第二个目的是提供了一种3D打印的鱼过敏人群可食用的人造鱼子酱的制备方法。
一种基于3D打印的鱼过敏人群可食用的人造鱼子酱,按重量份计由如下组分制成:自来水或者去离子水80~90份、褐藻胶5~10份、魔芋粉4~6份、大豆分离蛋白2~4份、海藻油0.1~0.5份、大豆卵磷脂1~5份、氯化钙5~10份、明胶10~15份、大豆油30~35份、葡萄糖5~10份和食用色素0.1~0.5份。
进一步优选地,按重量份计由如下组分制成:自来水或者去离子水80份、褐藻胶58份、魔芋粉4份、大豆分离蛋白2份、海藻油0.2份、大豆卵磷脂1份、氯化钙5份、明胶10份、大豆油30份、葡萄糖5份和食用色素0.1份。
本发明还提供一种所述人造鱼子酱的制备方法,包括如下步骤:
(1)将大豆分离蛋白粗品经超滤处理成大豆分离蛋白;将配比份的海藻油和配比份的大豆卵磷脂处理成海藻油纳米溶液;
(2)将褐藻胶、魔芋粉和大豆分离蛋白按配比溶于部分配比份的自来水或去离子水中,加热至40~60℃,搅拌均匀,调PH至10~11,得到溶液Ⅰ;
(3)将氯化钙按配比溶于配比份余下部分的自来水或去离子水中,加入配比份的明胶和部分配比份的大豆油,搅拌均匀,得到溶液Ⅱ;
(4)将所述海藻油纳米溶液加入所述溶液Ⅰ中,搅拌均匀,加入余下部分的大豆油以及配比份的葡萄糖和食用色素,继续搅拌混匀,超声处理脱除气泡,得到凝胶状的混合物料;
(5)将所得混合物料送入3D打印机(此方法通用于多种3D打印机)的进料仓内,进行3D打印,打印喷头喷出的凝胶落入所述溶液Ⅱ中,固化后得到成型的3D鱼子酱。
本发明提供的3D打印的鱼过敏人群可食用的人造鱼子酱的配方营养丰富,富含各种氨基酸和DHA等营养素,营养成分接近天然鱼子酱。并且本发明提供的人造鱼子酱制作工艺简单,而且能够获得颜色、形态、口感俱佳的人造鱼子酱,打印配方中避免了鱼肉及其制品的使用使该3D打印人造鱼子酱适合鱼过敏者食用。3D打印机可采用普通食品3D打印机。
优选地,所述超滤处理过程如下:
将大豆分离蛋白粗品以1:200的质量体积比g/mL溶解于自来水或去离子水中,获得初配溶液;初配溶液经过孔径截留分子量为5000Da的超滤膜过滤,获得超滤液,将超滤液真空冷冻干燥制得粉剂,即得大豆分离蛋白。
优选地,海藻油纳米溶液的制备方法如下:
以大豆卵磷脂为乳化剂、以乙酸乙酯为辅助溶剂,与海藻油混合并用高速剪切机均质2~3min,制成粗乳液,然后利用微射流高压均质结合溶剂蒸发法获得海藻油纳米溶液;海藻油与乙酸乙酯体积比1:8~10。
优选地,步骤(3)中加入2/3配比份的大豆油;步骤(4)中加入1/3配比份的大豆油。
优选地,步骤(4)中超声处理时间为20~40min。
所述食用色素为β-胡萝卜素或植物炭黑。
优选地,步骤(5)中设置打印温度为38~42℃,打印喷头直径为2~4mm,打印速度为20~30mm/s,出料速度为0.001~0.005cm3/s。
进一步优选地,步骤(5)中设置打印温度为40℃,打印喷头直径为3mm,打印速度为25mm/s,出料速度为0.003cm3/s。
优选地,步骤(5)中溶液Ⅱ的液面深度为4~8cm。
本发明的有益之处:本发明提供的一种3D打印的鱼过敏人群可食用的人造鱼子酱的配方营养丰富,富含各种氨基酸和DHA等营养素,营养成分接近天然鱼子酱。
(1)本发明中涉及的褐藻胶和魔芋粉主要成分为天然多糖,健康无毒,适宜食用。海藻油安全稳定,是DHA的良好来源。
(2)本发明中涉及的大豆分离蛋白和海藻油纳米溶液有利于蛋白和营养成分的吸收,能够降低物料的延展性,改善打印产品成型效果。
(3)本发明中涉及的褐藻胶和魔芋粉能够形成复合凝胶体系,达到更好的质构特性和凝胶特性,使整个体系具有更好的稳定性,提供良好的咀嚼性和弹性。
(4)本发明中涉及的3D打印鱼子酱方法流程简单,耗时少,打印温度和速度适宜,有利于调控获得口感好,形状大小均一的鱼子酱。
(5)本发明中涉及的一种3D打印的鱼过敏人群可食用的人造鱼子酱,适合对鱼过敏人群的食用,让鱼过敏人群同样能够享受鱼子酱的美味。
附图说明
图1为实施例1中3D打印获得的鱼过敏人群可食用的人造鱼子酱。
图2为实施例2中3D打印获得的鱼过敏人群可食用的人造鱼子酱。
具体实施方式
实施例1
一种3D打印的鱼过敏人群可食用的人造鱼子酱,按照重量份数包括以下组分制成,自来水或者去离子水80份、褐藻胶8份、魔芋粉4份、大豆分离蛋白2份、海藻油0.2份、大豆卵磷脂1份、氯化钙5份、明胶10份、大豆油30份、葡萄糖5份和β-胡萝卜素0.1份。
一种3D打印的鱼过敏人群可食用的人造鱼子酱,包括以下步骤:
(1)大豆分离蛋白的制备:将大豆分离蛋白以1:200的质量体积比g/mL溶解于自来水或去离子水中,获得初配溶液;初配溶液经过孔径截留分子量为5000Da的超滤膜过滤,获得超滤液;超滤液经高压微射流纳米分散处理,其中压力为5~250MPa,流速15~5000mL/min,收集处理液,将其真空冷冻干燥制得粉剂,获得大豆分离蛋白;
(2)海藻油纳米溶液的制备:以大豆卵磷脂为乳化剂,以乙酸乙酯为辅助溶剂(海藻油乙酸乙酯体积比1:9),用高速剪切机均质2min,制成粗乳液,然后利用微射流高压均质结合溶剂蒸发法获得海藻油纳米溶液。
(3)原料溶解:将褐藻胶、魔芋粉还有大豆分离蛋白溶于适量自来水或去离子水中,加热至40~60℃,搅拌均匀,用碳酸氢钠调PH至10~11,得到溶液Ⅰ;
(4)氯化钙溶液配制:将氯化钙溶于适量自来水或去离子水中,加入明胶,大豆油(2/3份),搅拌均匀,得到溶液Ⅱ;
(5)原料混合:将步骤(2)获得的海藻油纳米溶液加入步骤(3)所得的溶液Ⅰ中,搅拌均匀,加入大豆油(1/3份)、食盐、葡萄糖和β-胡萝卜素,继续搅拌混匀,超声处理30min脱除气泡,得到凝胶状的混合物料;
(6)3D打印:安装调试3D打印机(XYZprinting 3D Food Printer),选定3D打印模型,打印温度为40℃,打印速度为25mm/s,出料速度为0.003cm3/s,3D打印机台架上放置一食用容器,内置溶液Ⅱ;
(7)打印完成:从打印喷头打出的凝胶,落入溶液Ⅱ中后迅速固化,静置后,从溶液Ⅱ中得到成型的3D鱼子酱,如图1所示。
实施例2
一种3D打印的鱼过敏人群可食用的人造鱼子酱,按照重量份数包括以下组分制成,自来水或者去离子水80份、褐藻胶8份、魔芋粉4份、大豆分离蛋白2份、海藻油0.2份、大豆卵磷脂1份、氯化钙5份、明胶10份、大豆油30份、葡萄糖5份和植物炭黑0.1份。
一种3D打印的鱼过敏人群可食用的人造鱼子酱,包括以下步骤:
(1)大豆分离蛋白的制备:将大豆分离蛋白以1:200的质量体积比g/mL溶解于自来水或去离子水中,获得初配溶液;初配溶液经过孔径截留分子量为5000Da的超滤膜过滤,获得超滤液;超滤液经高压微射流纳米分散处理,其中压力为5~250MPa,流速15~5000ml/min,收集处理液,将其真空冷冻干燥制得粉剂,获得大豆分离蛋白;
(2)海藻油纳米溶液的制备:以大豆卵磷脂为乳化剂,以乙酸乙酯为辅助溶剂(海藻油乙酸乙酯体积比1:9),用高速剪切机均质2min,制成粗乳液,然后利用微射流高压均质结合溶剂蒸发法获得海藻油纳米溶液;
(3)原料溶解:将褐藻胶、魔芋粉还有纳米化大豆分离蛋白溶于适量自来水或去离子水中,加热至40~60℃,搅拌均匀,用碳酸氢钠调PH至10~11,得到溶液Ⅰ;
(4)氯化钙溶液配制:将氯化钙溶于适量自来水或去离子水中,加入明胶,大豆油(2/3份),搅拌均匀,得到溶液Ⅱ;
(5)原料混合:将步骤(2)获得的海藻油纳米溶液加入步骤(3)所得的溶液Ⅰ中,搅拌均匀,加入大豆油(1/3份)、食盐、葡萄糖和植物炭黑,继续搅拌混匀,超声处理30min脱除气泡,得到凝胶状的混合物料;
(6)3D打印:安装调试3D打印机,选定3D打印模型,打印温度为40℃,打印喷头直径为3mm,打印速度为25mm/s,出料速度为0.003cm3/s,3D打印机台架上放置一食用容器,内置溶液Ⅱ;
(7)打印完成:从打印喷头打出的凝胶,落入溶液Ⅱ中后迅速固化,静置后,从溶液Ⅱ中得到成型的3D鱼子酱,如图2所示。
实施例3
将实施例1、2制备得到的3D打印的鱼过敏人群可食用的人造鱼子酱和市场中购买得到的天然鱼子酱进行颜色、形态、口感评价,得出以下结论:
50名志愿者,其中25名女性,25名男性,分别对实施例1、2和对比例进行打分。5分为最高分,表示极好,4分为很好,3分为可接受,2分为不好,不能接受。结果如下表1:以下为平均分:
表1人造鱼子酱感官评分表
实施例1 | 实施例2 | 对比例 | |
颜色 | 4.2 | 3.8 | 4.1 |
饱满度 | 4.7 | 4.8 | 4.3 |
咀嚼性 | 4.5 | 4.3 | 4.8 |
香气 | 4.0 | 3.9 | 4.5 |
以上所述仅为本发明专利的具体实施案例,但本发明专利的技术特征并不局限于此,任何相关领域的技术人员在本发明的领域内,所作的变化或修饰皆涵盖在本发明的专利范围之中。
Claims (8)
1.一种基于3D打印的鱼过敏人群可食用的人造鱼子酱,其特征在于,按重量份计由如下组分制成:自来水或者去离子水80~90份、褐藻胶5~10份、魔芋粉4~6份、大豆分离蛋白2~4份、海藻油0.1~0.5份、大豆卵磷脂1~5份、氯化钙5~10份、明胶10~15份、大豆油30~35份、葡萄糖5~10份和食用色素0.1~0.5份。
2.一种如权利要求1所述人造鱼子酱的制备方法,其特征在于,包括如下步骤:
(1)将大豆分离蛋白粗品经超滤处理成大豆分离蛋白;将配比份的海藻油和配比份的大豆卵磷脂处理成海藻油纳米溶液;
(2)将褐藻胶、魔芋粉和大豆分离蛋白按配比溶于部分配比份的自来水或去离子水中,加热至40~60℃,搅拌均匀,调PH至10~11,得到溶液Ⅰ;
(3)将氯化钙按配比溶于配比份余下部分的自来水或去离子水中,加入配比份的明胶和部分配比份的大豆油,搅拌均匀,得到溶液Ⅱ;
(4)将所述海藻油纳米溶液加入所述溶液Ⅰ中,搅拌均匀,加入余下部分的大豆油以及配比份的葡萄糖和食用色素,继续搅拌混匀,超声处理脱除气泡,得到凝胶状的混合物料;
(5)将所得混合物料送入3D打印机的进料仓内,进行3D打印,打印喷头喷出的凝胶落入所述溶液Ⅱ中,固化后得到成型的3D鱼子酱。
3.根据权利要求2所述制备方法,其特征在于,所述超滤处理过程如下:
将大豆分离蛋白粗品以1:180~220的质量体积比g/mL溶解于自来水或去离子水中,获得初配溶液;初配溶液经过孔径截留分子量为5000Da的超滤膜过滤,获得超滤液,将超滤液真空冷冻干燥制得粉剂,即得大豆分离蛋白。
4.根据权利要求2所述制备方法,其特征在于,海藻油纳米溶液的制备方法如下:
以大豆卵磷脂为乳化剂、以乙酸乙酯为辅助溶剂,与海藻油混合并用高速剪切机均质2~3min,制成粗乳液,然后利用微射流高压均质结合溶剂蒸发法获得海藻油纳米溶液;海藻油与乙酸乙酯体积比1:8~10。
5.根据权利要求2所述制备方法,其特征在于,步骤(3)中加入2/3配比份的大豆油;步骤(4)中加入1/3配比份的大豆油。
6.根据权利要求2所述制备方法,其特征在于,步骤(4)中超声处理时间为20~40min。
7.根据权利要求2所述制备方法,其特征在于,步骤(5)中设置打印温度为38~42℃,打印喷头直径为2~4mm,打印速度为20~30mm/s,出料速度为0.001~0.005cm3/s。
8.根据权利要求2所述制备方法,其特征在于,步骤(5)中溶液Ⅱ的液面深度为4~8cm。
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