CN109259119A - Edible artificial shrimp of a kind of shrimp allergic human population based on 3D printing and preparation method thereof - Google Patents
Edible artificial shrimp of a kind of shrimp allergic human population based on 3D printing and preparation method thereof Download PDFInfo
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- CN109259119A CN109259119A CN201810986676.0A CN201810986676A CN109259119A CN 109259119 A CN109259119 A CN 109259119A CN 201810986676 A CN201810986676 A CN 201810986676A CN 109259119 A CN109259119 A CN 109259119A
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- meat emulsion
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- 241000238557 Decapoda Species 0.000 title claims abstract description 59
- 238000010146 3D printing Methods 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 230000000172 allergic effect Effects 0.000 title claims abstract description 18
- 208000010668 atopic eczema Diseases 0.000 title claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 100
- 235000013372 meat Nutrition 0.000 claims abstract description 77
- 239000000839 emulsion Substances 0.000 claims abstract description 76
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 238000007639 printing Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 239000011268 mixed slurry Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 11
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 230000008676 import Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000003349 gelling agent Substances 0.000 claims description 12
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 11
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 235000004426 flaxseed Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000001540 sodium lactate Substances 0.000 claims description 7
- 229940005581 sodium lactate Drugs 0.000 claims description 7
- 235000011088 sodium lactate Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000007599 discharging Methods 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
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 5
- 229920000715 Mucilage Polymers 0.000 claims description 5
- 239000000853 adhesive Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 239000001054 red pigment Substances 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 101710094902 Legumin Proteins 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000004904 shortening Methods 0.000 abstract description 2
- 238000004513 sizing Methods 0.000 abstract description 2
- 101710145505 Fiber protein Proteins 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 23
- 102000004169 proteins and genes Human genes 0.000 description 23
- 235000010469 Glycine max Nutrition 0.000 description 21
- 244000068988 Glycine max Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 15
- 239000012141 concentrate Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 6
- 239000001509 sodium citrate Substances 0.000 description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 6
- 239000000499 gel Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 241000208293 Capsicum Species 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000009172 bursting Effects 0.000 description 3
- 239000004202 carbamide Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 239000002002 slurry Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000583629 Cypridopsis vidua Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The preparation method of the edible artificial shrimp of the shrimp allergic human population that the invention discloses a kind of based on 3D printing includes the following steps: the pretreatment of (1) raw material fish, adopts meat, rinsing, is dehydrated to obtain fish meat emulsion first product；(2) arena is burst: fish meat emulsion first product successively being beaten through sky, salt is beaten and mixed and beats to obtain fish meat emulsion raw material paste；(3) edibility fiber protein fibre: is made in soyabean protein powder；(4) raw material mixes: fish meat emulsion raw material being pasted and is mixed in proportion with edibility fiber, mixed slurry is obtained；(5) preforming: mixed slurry is preforming；(6) print: the mixed slurry after preforming imports the feeding warehouse of 3D printer, carries out layering printing；(7) it is formed afterwards: smearing the aqueous solution of edible haematochrome on product after the completion of printing, it is rear to be formed；(8) shortening: it can be served after the artificial prawn product boiling after the completion of rear sizing.
Description
Technical field
The present invention relates to edible artificial shrimps of the shrimp allergic human population of a kind of 3D printing and preparation method thereof, belong to 3D printing
Food material preparation technical field.
Background technique
3D printing technique, also known as increasing material manufacturing (AM) and rapid shaping (RP) technology, principle be " Layered manufacturing, by
Printing product is stacked molding step by step, ultimately generates corresponding 3D solid by layer superposition " that is, by successively accumulating material,
It is a kind of emerging digitlization rapid shaping technique.
With the fast development of 3D printing technique, " printing of 3D food " is also ground as the hot topic of current 3D printing researcher
Study carefully field.For food service industry, 3D printing provides new forward position for food processing.It, can by using 3D printing technique
To mix specific material composition, it is subsequently processed into shape and complicated new food, these shapes and structure are in tradition
Completion can not be manufactured under manufacturing process.Certain ingredients, color and taste can also be added wherein to meet personalization
Nutritional need makes it have completely novel quality and taste.In addition, 3D printing can with customized shape and size, from
And shape, size, mouthfeel, flavor and the uniform 3D printing food of color are obtained, surmount our expectations to traditional food.3D is beaten
Print technology is capable of providing the product for meeting the needs of special consumer, low in cost, convenience and trophic level, helps to push
The development of food service industry brings completely new concept and power for food production and manufacture field.
Contain a variety of battalion such as a large amount of protein, calcium, phosphorus, potassium, sodium, magnesium, vitamin, amino acid and taurine in natural shrimp
It forms point, especially containing 8 kinds of amino acid necessary to human body, therefore, edible shrimp is conducive to the sufficient nutriment of body intake,
With high nutritive value.But shrimp is a kind of main anaphylaxis food, is easy to cause part Susceptible population that allergy occurs
Reaction.Therefore, the invention edible artificial shrimp of one seed shrimp allergic human population should actually be worth with very big.Conventionally make
In standby artificial shrimp formula, 50% or more natural shrimp meat gruel ingredient is usually contained, still can be generated after Susceptible population is edible
Quick reaction, and its shape of product size obtained is inhomogenous, shape is not beautiful enough, and mouthfeel and natural shrimp are far apart, and not
It can large scale preparation.Using 3D food printing technique, diversity, scientific and reasonable nutrition dietary can be not only provided, it can be with
The nutrition-balanced diet of custom-made is provided for especially all kinds of allergic human populations of different types of consumer groups.At present not yet
There is the research for being directed to shrimp autopath and carrying out the artificial shrimp technical aspect of 3D printing.
Summary of the invention
The object of the present invention is to provide edible artificial shrimps of the shrimp allergic human population of a kind of 3D printing and preparation method thereof.
A kind of preparation method of the edible artificial shrimp of shrimp allergic human population based on 3D printing, includes the following steps:
(1) pretreatment of raw material fish, adopt meat, rinsing, dehydration: raw material fish is pre-processed, fish body is stayed, clean after reject fish body
In fish-bone, pierce between fishbone and flesh, obtain minced fish, rinsed after minced fish is cleaned repeatedly using saline solution, the flesh of fish after rinsing
Rotten mucilage centrifugal dehydration, obtains fish meat emulsion first product；
(2) it beats and bursts: quality 2~3% at the beginning of water-retaining agent and fish meat emulsion being added after 5~10min of fish meat emulsion first product sky arena
Salt continues salt and beats 10~15min；It is eventually adding gelling agent and ingredient mixes 5~10min of arena, obtain fish meat emulsion raw material paste；
(3) protein fibre: soybean function concentrated protein powder is mixed in proportion with polysaccharide, clear water is added, thick shape is made
Liquid；Then agglutinant is added, and is sufficiently stirred and becomes colloid；The horizontal pulverizer that grinds of gained colloid is squeezed into rubbing, so
It removes extra moisture after mixing evenly into the water afterwards, obtains edibility fiber；
(4) raw material mixes: fish meat emulsion raw material paste and edibility fiber 1:1.5~2 in mass ratio is sufficiently mixed
It closes, obtains mixed slurry；
(5) preforming: mixed slurry is placed in 30~60min of standing at 35~40 DEG C, completes preforming；
(6) print: the mixed slurry after preforming imports the feeding warehouse of 3D printer, selects printing curve, beats according to 3D
The model that it is good that print machine carries software set carries out layering printing；
(7) it is formed afterwards: smearing the aqueous solution of edible haematochrome on product after the completion of printing, stand at room temperature, complete
After be formed；
(8) shortening: it can be served after the artificial prawn product boiling after the completion of rear sizing.
Printer uses common food 3D printer.
Preferably, the pretreatment of raw material fish are as follows: by the fresh silver carp bought after simple screening is classified, clean, scale, go
Fin, fish-skin and internal organ, cutting head truncate, and clean fish body.
Preferably, in step (1) minced fish cleaning process are as follows: minced fish and 4~10 DEG C of cold water with volume ratio 1:5~
7 clean 2~3 times repeatedly；Rinsing uses 0.1~0.15% saline solution of mass fraction；Centrifugal dehydration condition: with 2500 at 4 DEG C
15~20min of~3000r/min revolving speed centrifugal dehydration.
Preferably, control fish meat emulsion temperature is no more than 10 DEG C during arena is beaten and mixed to the hollow arena of step (2), salt.It can pass through
Appropriate ice water is added to be controlled, arena routed (sky is beaten, arena total time is beaten and mixed to the salt) time is advisable with 20~30min.
Preferably, water-retaining agent described in step (2) is sodium lactate and sodium citrate, and additional amount is respectively fish meat emulsion just quality
The 0.2~0.3% and 0.3~0.5% of amount；The gelling agent is flaxseed gum and glucolactone, and additional amount is respectively fish
The 1.0~1.5% and 5~7% of the first quality of meat gruel；The ingredient is sucrose, monosodium glutamate, edible oil, potato starch and soybean
Function protein concentrate emulsion paste, dosage are respectively 1~1.5%, 1~1.5%, 5~8%, the 8~10% of the first quality of fish meat emulsion
With 8~12%.
Water-retaining agent be as at the beginning of for fish meat emulsion the sodium lactate of quality 0.2~0.3% and be quality 0.3 at the beginning of fish meat emulsion~
0.5% sodium citrate composition；Gelling agent flaxseed gum of quality 1.0~1.5% and at the beginning of being fish meat emulsion as at the beginning of for fish meat emulsion
The glucolactone of quality 5~7% forms；Ingredient as at the beginning of being respectively fish meat emulsion 1~1.5% sucrose of quality, 1~
1.5% monosodium glutamate, 5~8% edible oils, 8~10% potato starch and 8~12% soybean function protein concentrate emulsion pastes composition.
It is further preferred that water-retaining agent is the sodium lactate of quality 0.25% and be quality at the beginning of fish meat emulsion as at the beginning of for fish meat emulsion
The sodium citrate composition of amount 0.4%；Gelling agent flaxseed gum of quality 1.3% and be quality at the beginning of fish meat emulsion as at the beginning of for fish meat emulsion
The glucolactone composition of amount 6%；Ingredient 1.2% sucrose, 1.5% monosodium glutamate of quality, 6% food as at the beginning of being respectively fish meat emulsion
With oil, 8% potato starch and 12% soybean function protein concentrate emulsion paste composition.Further, soybean function protein concentrate
Emulsion paste soybean function concentrated protein powder, water and edible oil are with the mixing of 2:9:1 ratio, 5~10min of emulsification treatment emulsification obtained
Slurry.
Preferably, polysaccharide described in step (3) is sodium alginate, is carried out with soyabean protein powder 1:18 in mass ratio~22
The amount of clear water is added so that 4.5~5.5L clear water to be added in every 1kg soyabean protein powder in mixing；It is further preferred that polysaccharide and soybean
Function concentrated protein powder 1:20 in mass ratio is mixed；The agglutinant is the calcium chloride water of mass fraction 20%, is coagulated
Integrate agent additional amount and clear water additional amount by volume as 1:50.
Preferably, 0.002~0.005cm of discharging speed is arranged in step (6)3/ s, 25~30 DEG C of print temperature, print speed
25~30mm/s.It is further preferred that setting discharging speed 0.005cm3/ s, 30 DEG C of print temperature, print speed 30mm/s.
Preferably, 30~45min is stood at room temperature in step (7)；The edible haematochrome is capsicum red pigment.
Preferably, 20~30min of boiling in 100 DEG C of water in step (8).
Condition after each step is preferred makes the shape of finished product and mouthfeel similar to natural shrimp, from subjective appreciation table and glues
Degree can illustrate with elasticity measurement value subordinate list.
The present invention also provides a kind of edible artificial shrimps of shrimp allergic human population being prepared such as the preparation method.
Usefulness of the present invention: a kind of edible artificial shrimp of shrimp allergic human population of 3D printing provided by the invention is matched
Side is full of nutrition, and rich in the nutrients such as various amino acid and proteins, nutritional ingredient is close to natural shrimp.
(1) flaxseed gum involved in the present invention and glucolactone interaction, improve the bullet of fish meat emulsion gel
Property and gelling, the fish meat emulsion gel of induced synthesis there is good viscosity and mobility, slurry is fine and smooth, is not easy to plug, can mention
High discharge velocity meets requirement of the 3D food printing technique to printed material.
(2) involved in the present invention soybean function protein concentrate emulsion paste flavor is light, bright color, help to improve fish
The gelation of meat gruel and the stereo shaping rate of 3D printing product assign fish meat emulsion raw material and paste good toughness, elasticity and mouthfeel.
(3) soybean function protein concentrate edibility fibre according to the present invention pastes phase interaction with fish meat emulsion raw material
With i.e. generation and the close similar mouthfeel of shrimp meat fiber, so that the artificial prawn product of 3D printing not only has natural shrimp
Flavor, while also there is its unique sense of food.
(4) the edible artificial shrimp of shrimp allergic human population of a kind of 3D printing involved in the present invention is not added with any natural
Shrimp component is free of any potential shrimp allergen, and shrimp allergic human population can trust edible.
Detailed description of the invention
Fig. 1 is the artificial shrimp finished figure that the embodiment of the present invention 1 is prepared.
Fig. 2 is the artificial shrimp finished figure that the embodiment of the present invention 2 is prepared.
Fig. 3 is the artificial shrimp finished figure that the embodiment of the present invention 3 is prepared.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
A kind of edible artificial shrimp of the shrimp allergic human population of 3D printing and preparation method thereof
(1) the fresh silver carp bought after simple screening is classified, will be cleaned, is scaled first, removing fin, fish-skin and interior
Dirty, cutting head truncates, and cleans fish body.
(2) it is picked using fishbone fish-bone ejector and is pierced between fish-bone, fishbone and flesh in net fish body, by obtained minced fish and ice
Water (4~10 DEG C) is cleaned 3 times repeatedly with volume ratio 1:5, and last 1 rinsing is carried out using 0.1% saline solution, to remove in the flesh of fish
Blood, urea, pigment, smell, fat, inorganic salts and part aqueous substance improve the elasticity and whiteness of fish meat emulsion.After cleaning
Fish meat emulsion mucilage to be dehydrated as far as possible, with 2500r/min revolving speed centrifugal dehydration 20min at 4 DEG C.
(3) dewatered fish meat emulsion first product sky is then beaten into 5min；Then be added 0.2% sodium lactate of fish meat emulsion quality and
0.5% sodium citrate continues salt as the salt of water-retaining agent and 2.3% and beats 15min, fills the salt soluble protein in fish meat emulsion
The viscosity for dividing dissolution to improve fish meat emulsion；Add 1.20% flaxseed gum of fish meat emulsion quality and 5.5% glucolactone conduct
Gelling agent and 1% sucrose, 1.2% monosodium glutamate, 5% edible oil, 9% potato starch and 10% soybean function protein concentrate emulsion paste
It mixes and beats 5min.
(4) soybean function concentrated protein powder is mixed with sodium alginate 1:20 in mass ratio, certain volume clear water system is added
At thick liquid；The calcium chloride water of clear water volume ratio 50:1 is added afterwards, and is sufficiently stirred and becomes colloid；By the colloid
Rubbing is squeezed with the horizontal pulverizer that grinds, is then placed in water that remove extra moisture after mixing evenly dense up to edible soy function
Pix protein fiber.
(5) paste of the fish meat emulsion raw material after bursting will be beaten with above-mentioned edible soy function protein concentrate fiber with 1:1.5 ratio
It is sufficiently mixed in mixing machine uniformly, obtained mixed slurry is placed at 37 DEG C and stands 45min, to increase flesh of fish meat
Elasticity and water-retaining property.
(6) mixed slurry is directed into 3D printer (XYZprinting3D Food after the completion of high temperature gelization
Printer feeding warehouse) selects printing curve, and discharging speed 0.003cm is arranged3/ s, 25 DEG C of print temperature, print speed
27mm/s carries out layering printing according to the good model of software set.
(7) water-soluble in the appropriate capsicum red pigment of product surface smearing with certain 3D solid shape after the completion of printing
Liquid stands 40min in 25 DEG C at room temperature, and be formed after progress
(8) the artificial prawn product with certain three-dimensional shape boiling 30min in 100 DEG C of water is put into after the completion of being formed afterwards to steam
Sabot is taken out after boiling.
Embodiment 2
A kind of edible artificial shrimp of the shrimp allergic human population of 3D printing and preparation method thereof
(1) the fresh silver carp bought after simple screening is classified, will be cleaned, is scaled first, removing fin, fish-skin and interior
Dirty, cutting head truncates, and cleans fish body.
(2) it is picked using fishbone fish-bone ejector and is pierced between fish-bone, fishbone and flesh in net fish body, by obtained minced fish and ice
Water (4~10 DEG C) is cleaned 3 times repeatedly with volume ratio 1:6, and last 1 rinsing is carried out using 0.12% saline solution, to remove the flesh of fish
Middle blood, urea, pigment, smell, fat, inorganic salts and part aqueous substance improve the elasticity and whiteness of fish meat emulsion.It cleans
Fish meat emulsion mucilage afterwards will be dehydrated as far as possible, with 2700r/min revolving speed centrifugal dehydration 18min at 4 DEG C.
(3) dewatered fish meat emulsion first product sky is then beaten into 5min；Then be added 0.25% sodium lactate of fish meat emulsion quality and
0.4% sodium citrate continues salt as the salt of water-retaining agent and 2.5% and beats 15min, fills the salt soluble protein in fish meat emulsion
The viscosity for dividing dissolution to improve fish meat emulsion；1.30% flaxseed gum of fish meat emulsion quality and 6% glucolactone are added as solidifying
Jelly and 1.2% sucrose, 1.5% monosodium glutamate, 6% edible oil, 8% potato starch and 12% soybean function protein concentrate emulsion paste
It mixes and beats 5min.
(4) soybean function concentrated protein powder is mixed with sodium alginate 1:20 in mass ratio, certain volume clear water system is added
At thick liquid；The calcium chloride water of clear water volume ratio 50:1 is added afterwards, and is sufficiently stirred and becomes colloid；By the colloid
Rubbing is squeezed with the horizontal pulverizer that grinds, is then placed in water that remove extra moisture after mixing evenly dense up to edible soy function
Pix protein fiber.
(5) paste of the fish meat emulsion raw material after bursting will be beaten with above-mentioned edible soy function protein concentrate fiber with 1:1.7 ratio
It is sufficiently mixed in mixing machine uniformly, obtained mixed slurry is placed at 37 DEG C and stands 45min, to increase flesh of fish meat
Elasticity and water-retaining property.
(6) mixed slurry is directed into the feeding warehouse of 3D printer after the completion of high temperature gelization, selects printing curve, if
Set discharging speed 0.005cm3/ s, 30 DEG C of print temperature, print speed 30mm/s is layered according to the good model of software set
Printing.
(7) water-soluble in the appropriate capsicum red pigment of product surface smearing with certain 3D solid shape after the completion of printing
Liquid stands 40min in 25 DEG C at room temperature, and be formed after progress
(8) the artificial prawn product with certain three-dimensional shape boiling 30min in 100 DEG C of water is put into after the completion of being formed afterwards to steam
Sabot is taken out after boiling.
Embodiment 3
A kind of edible artificial shrimp of the shrimp allergic human population of 3D printing and preparation method thereof
(1) the fresh silver carp bought after simple screening is classified, will be cleaned, is scaled first, removing fin, fish-skin and interior
Dirty, cutting head truncates, and cleans fish body.
(2) it is picked using fishbone fish-bone ejector and is pierced between fish-bone, fishbone and flesh in net fish body, by obtained minced fish and ice
Water (4~10 DEG C) is cleaned 3 times repeatedly with volume ratio 1:7, and last 1 rinsing is carried out using 0.15% saline solution, to remove the flesh of fish
Middle blood, urea, pigment, smell, fat, inorganic salts and part aqueous substance improve the elasticity and whiteness of fish meat emulsion.It cleans
Fish meat emulsion mucilage afterwards will be dehydrated as far as possible, with 3000r/min revolving speed centrifugal dehydration 16min at 4 DEG C.
(3) dewatered fish meat emulsion first product sky is then beaten into 5min；Then be added 0.28% sodium lactate of fish meat emulsion quality and
0.7% sodium citrate continues salt as the salt of water-retaining agent and 2.8% and beats 15min, fills the salt soluble protein in fish meat emulsion
The viscosity for dividing dissolution to improve fish meat emulsion；Add 1.40% flaxseed gum of fish meat emulsion quality and 6.5% glucolactone conduct
Gelling agent and 1.3% sucrose, 1.7% monosodium glutamate, 8% edible oil, 10% potato starch and 12% soybean function concentrate egg Virgin's milk
Slurrying, which is mixed, beats 5min.
(4) soybean function concentrated protein powder is mixed with sodium alginate 1:20 in mass ratio, certain volume clear water system is added
At thick liquid；The calcium chloride water of clear water volume ratio 50:1 is added afterwards, and is sufficiently stirred and becomes colloid；By the colloid
Rubbing is squeezed with the horizontal pulverizer that grinds, is then placed in water that remove extra moisture after mixing evenly dense up to edible soy function
Pix protein fiber.
(5) the fish meat emulsion raw material paste after bursting will be beaten to exist with above-mentioned edible soy function protein concentrate fiber with 1:2 ratio
It is sufficiently mixed in mixing machine uniformly, obtained mixed slurry is placed at 37 DEG C and stands 45min, to increase flesh of fish meat
Elasticity and water-retaining property.
(6) mixed slurry is directed into the feeding warehouse of 3D printer after the completion of high temperature gelization, selects printing curve, if
Set discharging speed 0.004cm3/ s, 27 DEG C of print temperature, print speed 26mm/s is layered according to the good model of software set
Printing.
(7) water-soluble in the appropriate capsicum red pigment of product surface smearing with certain 3D solid shape after the completion of printing
Liquid stands 40min at room temperature in 25 DEG C, is formed after progress.
(8) the artificial prawn product with certain three-dimensional shape boiling 30min in 100 DEG C of water is put into after the completion of being formed afterwards to steam
Sabot is taken out after boiling.
Experimental example 4
It is bought by the edible artificial shrimp of the shrimp allergic human population for the 3D printing that Examples 1 to 3 is prepared and from market
The artificial shrimp products being prepared by conventional method carry out as a comparison case color, shape and mouthfeel evaluation, obtain following knot
By:
100 volunteers, wherein 50 normal populations, 50 shrimp autopaths respectively contain 25 women in every part population
With 25 males, Examples 1 to 3 and comparative example are eaten respectively, and are given a mark to its color, shape and mouthfeel.5 points are highest
Point, it indicates fabulous；4 points are fine；3 points are acceptable；2 points to be bad, cannot receive.As a result such as table 1: the following are average marks:
The artificial shrimp sensory evaluation scores table of table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Color | 4.2 | 4.5 | 4.1 | 4.3 |
| Taste | 4.4 | 4.8 | 4.6 | 4.5 |
| Elasticity | 4.5 | 4.7 | 4.8 | 4.8 |
| Smell | 4.0 | 4.2 | 3.8 | 4.5 |
| Shape | 4.5 | 4.6 | 4.4 | 4.6 |
By the fish meat emulsion gel of induced synthesis after addition gelling agent that Examples 1 to 3 is prepared and it is not added with gelling agent
Fish meat emulsion tested and analyzed by Texture instrument, carry out viscosity and elasticity relatively, every kind of sample takes 3 samples, each sampling and testing 2
It is secondary, it will obtain that results are averaged, be concluded that
2 fish meat emulsion of table and fish meat emulsion gel viscosity and elastic comparison sheet
| Fish meat emulsion | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Viscosity/mJ | 0.1 | 0.6 | 0.7 | 0.8 |
| Elasticity/mm | 2.33 | 2.75 | 2.84 | 2.91 |
Note: 1.20% flaxseed gum of fish meat emulsion quality and 5.5% glucolactone are added in embodiment 1 as gel
Agent；1.30% flaxseed gum of fish meat emulsion quality and 6% glucolactone are added in embodiment 2 as gelling agent；In embodiment 3
1.40% flaxseed gum of fish meat emulsion quality and 6.5% glucolactone are added as gelling agent.
The foregoing is merely the specific implementation cases of the invention patent, but the technical characteristic of the invention patent is not limited to
This, within the field of the present invention, made changes or modifications all cover of the invention special any those skilled in the relevant art
Among sharp range.
Claims (10)
1. a kind of preparation method of the edible artificial shrimp of shrimp allergic human population based on 3D printing, which is characterized in that including walking as follows
It is rapid:
(1) fish body will be stayed after the pretreatment of raw material fish, rejects after cleaning and pierced between fish-bone, fishbone and flesh in fish body, obtains minced fish, it will
Minced fish is rinsed after cleaning repeatedly using saline solution, and the fish meat emulsion mucilage centrifugal dehydration after rinsing obtains fish meat emulsion first product；
(2) salt of quality 2~3% continues at the beginning of water-retaining agent being added and account for fish meat emulsion after 5~10min of fish meat emulsion first product sky arena
Salt beats 10~15min；It is eventually adding gelling agent and ingredient mixes 5~10min of arena, obtain fish meat emulsion raw material paste；
(3) soyabean protein powder is mixed in proportion with polysaccharide, clear water is added, thick liquid is made；Then agglutinant is added, and fills
Stirring is divided to become colloid；By gained colloid with rubbing is squeezed, it is then placed in water and removes extra moisture after mixing evenly,
Obtain edibility fiber；
(4) the fish meat emulsion raw material is pasted and is sufficiently mixed with edibility fiber 1:1.5~2 in mass ratio, obtain mixed slurry；
(5) mixed slurry is placed in 30~60min of standing at 35~40 DEG C, completes preforming；
(6) mixed slurry after preforming imports the feeding warehouse of 3D printer, carries out layering printing；
(7) aqueous solution that edible haematochrome is smeared on product after the completion of printing, stands at room temperature, is formed after the completion；
(8) it can be served after the artificial prawn product boiling after the completion of being formed afterwards.
2. preparation method according to claim 1, which is characterized in that the pretreatment of raw material fish are as follows: the fresh silver carp that will be bought
It after simple screening is classified, cleans, scale, removing fin, fish-skin and internal organ, cutting head truncates, and cleans fish body.
3. preparation method according to claim 1, which is characterized in that the cleaning process of minced fish in step (1) are as follows: minced fish
Cold water with 4~10 DEG C is cleaned 2~3 times repeatedly with volume ratio 1:5~7；Rinsing uses 0.1~0.15% salt of mass fraction
Water；Centrifugal dehydration condition: with 2500~3000r/min revolving speed centrifugal dehydration, 15~20min at 4 DEG C.
4. preparation method according to claim 1, which is characterized in that the hollow arena of step (2), salt control during beating and mixing arena
Fish meat emulsion temperature is no more than 10 DEG C.
5. preparation method according to claim 1, which is characterized in that water-retaining agent described in step (2) is sodium lactate and lemon
Sour sodium, additional amount are respectively the 0.2~0.3% and 0.3~0.5% of the first quality of fish meat emulsion；The gelling agent is flaxseed gum
And glucolactone, additional amount are respectively the 1.0~1.5% and 5~7% of the first quality of fish meat emulsion；The ingredient be sucrose,
Monosodium glutamate, edible oil, potato starch and soybean protein emulsion paste, dosage be respectively fish meat emulsion just quality 1~1.5%, 1~
1.5%, 5~8%, 8~10% and 8~12%.
6. preparation method according to claim 1, which is characterized in that polysaccharide described in step (3) is sodium alginate, and big
Legumin powder 1:18~22 in mass ratio are mixed, and the amount of clear water is added so that 4.5~5.5L to be added in every 1kg soyabean protein powder
Clear water；The agglutinant is the calcium chloride water of mass fraction 20%, and agglutinant additional amount and clear water additional amount are by volume
For 1:50.
7. preparation method according to claim 1, which is characterized in that 0.002~0.005cm of discharging speed is arranged in step (6)3/
S, 25~30 DEG C of print temperature, 25~30mm/s of print speed.
8. preparation method according to claim 1, which is characterized in that step stands 30~45min in (7) at room temperature；It is described
Edible haematochrome is capsicum red pigment.
9. preparation method according to claim 1, which is characterized in that 20~30min of boiling in 100 DEG C of water in step (8).
10. a kind of shrimp allergic human population that the preparation method as described in any one of claim 1~9 claim is prepared is edible
Artificial shrimp.
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