CN111345455A - 一种3d打印用水果凝胶的制备方法及应用 - Google Patents
一种3d打印用水果凝胶的制备方法及应用 Download PDFInfo
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Abstract
本发明涉及一种3D打印用水果凝胶的制备方法及应用,属于食品加工领域。一种3D打印用水果凝胶的制备方法,其特征在于:所述方法下述工艺步骤:将原料混合后进行匀浆,得混合浆料,所述原料按质量份由下述组分组成:水果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份;将混合浆料进行超高压预处理,所述超高压预处理条件为处理压力100~400Mpa、处理时间5~20min;将经超高压预处理的混合浆体密封后进行浆体凝胶化,即得到3D打印用水果凝胶。利用本发明所得水果凝胶进行3D打印,打印后产品立体成型率高,可实现造型独特的水果餐饮冷盘,满足人们对多元化、个性化食品订制的需求。
Description
技术领域
本发明涉及一种3D打印用水果凝胶的制备方法及应用,属于食品加工领域。
背景技术
水果是指多汁且主要味觉为甜味和酸味,可食用的植物果实。它们是人类饮食的重要组成部分,不仅含有丰富的碳水化合物、有机酸、维生素、矿物质、SOD、花青素等自然营养,并且能够促进消化。同时,由于水果资源丰富,具有独特的鲜食风味,优良的加工性能,使其早已成为市场的热门开发产品。因此,提高对水果材料的研究对其加工理论和实践应用来说是非常重要的。
3D打印技术,又称增材制造技术、快速成型技术,是通过数字建模,以连续的物理层叠形式来实现生产三维结构物体的技术。理论上3D打印可以生产出任何形状及外观的产品。随着消费者对食品的口味、外观和健康的要求越来越高,制造新型的营养富集型食品材料是未来的发展方向。因此,将3D打印技术应用于食品领域有很多潜在的优势。食品3D打印对食材有着严格和特殊的要求,其中流变性能是决定食品材料建筑性的最重要因素之一。由于水果中含水量高,碳水化合物、脂肪和蛋白质含量低,被认为是最难打印的材料,为了达到3D打印所要求的的流变性能,一般情况下,需要在水果中添加增稠剂和胶凝剂,提高果蔬食品材料的固形物含量。目前把果浆凝胶作为3D打印材料的研究报道较少。
发明内容
本发明的目的是提供一种3D打印用水果凝胶,以及利用一种提升水果凝胶基质3D打印性能的方法,所述适于3D打印的水果凝胶基质包括水果果浆、果胶、魔芋胶、蔗糖,配方简单,成分安全且所用材料具有一定保健特性。制备方法简单,利用无氧制浆技术制浆,再利用超高压预处理方法改善水果凝胶基质的成型及打印性能,打印产品成型性好,在满足打印的条件下,使产品得到令人满意的独特外型及口感,弥补了目前食品3D打印材料种类少、精度差的问题。
一种3D打印用水果凝胶的制备方法,所述方法下述工艺步骤:
将原料混合后进行匀浆,得混合浆料,所述原料按质量份由下述组分组成:水果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份;将混合浆料进行超高压预处理,所述超高压预处理条件为处理压力100~400Mpa、处理时间5~20min;将经超高压预处理的混合浆体密封后进行浆体凝胶化,即得到3D打印用水果凝胶。
上述技术方案中,优选所述果胶为源自果蔬的高酯果胶,其分子量为20000~400000,纯度为99%,可商业购得。
上述技术方案中,优选所述魔芋胶为食品级,纯度为99%。
上述技术方案中,所述超高压预处理于超高压处理装置中获得,所述超高压处理装置可商业购得。
优选地,所述方法中,将原料混合后在匀浆机以中200~400r/min的速率进行匀浆,匀浆时间25~30s,得混合浆料。
上述技术方案中,所述匀浆机可商业购得。
优选地,所述水果果浆按下述方法制得:将水果原料依次进行除杂、清洗、去核、破碎、制浆、过滤后,得到水果果浆,其中,所述制浆为无氧制浆,制浆真空度为0.06~0.10MPa;所述过滤是将制浆所得浆体经过21×32目的纱布抽滤。
优选地,将经超高压预处理的混合浆体密封后于4℃放置30min,进行浆体凝胶化,即得到3D打印用水果凝胶。
本发明的另一目的是提供由上述方法制得的3D打印用水果凝胶及以水果凝胶为原料进行3D打印的方法。
一种以所述水果凝胶为原料的3D打印方法,常温下,将所述的水果凝胶导入至3D打印机的进料仓,按目标立体形状设置打印参数,进行分层打印;打印完成后将具有目标立体形状的产品于-10~0℃的条件下静置15~30min定型。
在本发明中,利用魔芋胶和果胶复配,与水果果浆形成适于3D打印的水果凝胶基质。果胶是一种天然植物多糖,在食品工业中主要用作果酱和果冻中的胶凝剂、饮料的稳定剂等,具有降低血脂、止痛、降低心脏病发病率、抑制脂肪酶活性、抑制癌细胞生长和转移、诱导细胞凋亡等生物学特性,在医药工业中得到了广泛的应用。魔芋胶是一种植物活性多糖,含热量较低,人体食用后能够起到降脂减肥、润肠通便等作用,是一种健康的功能性食品原料。这也赋予了水果凝胶基质一定的保健功能。
无氧制浆技术,是一种果蔬果浆加工技术,其在真空条件下进行制浆,避免水果中的抗氧化成分在打浆过程中遭到氧化作用的破坏,在制浆过程中最大限度保留了水果的抗氧化生物活性成分。
超高压处理技术,是将食品物料或生物材料以柔性材料包装后,放入液体介质中,然后通过介质施加100MPa以上压力,在常温或较低温度下处理一定时间,使食品达到杀菌、灭酶及组织改性目的的新型食品加工方法。这种技术的优点在于不仅能够保证食品微生物方面的安全,还能较好地保证食品固有的营养品质、质构、风味、色泽及新鲜程度。在本发明中,利用超高压预处理水果凝胶基质,大大改善了水果凝胶基质3D打印材料的质构特性,提高了产品的3D打印精度。
本发明的有益效果是:本发明所用水果原料采用全果无氧制浆工艺,最大限度减少原料营养和风味损失,使水果果浆保有水果丰富的植物膳食纤维、维生素、多酚、花青素等营养成分及特征风味。采用果胶、魔芋胶等具有生物活性功能的天然食品原料作为调节剂,既有效强化了水果凝胶基质的营养质量,又为其提供了良好的质构特性和流变学性能。采用超高压预处理,调节水果凝胶基质中各组分分子内及分子间相互作用模式,改变基质微观结构,改善水果凝胶基质的质构和流变性能,提高了材料体系的打印效果。本发明的打印后产品立体成型率高,可实现造型独特的水果餐饮冷盘,满足人们对多元化、个性化食品订制的需求。
具体实施方式
下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明,但不以任何方式限制本发明。
下述实施例中所述试验方法,如无特殊说明,均为常规方法;所述试剂和材料,如无特殊说明,均可从商业途径获得。
具体实施方式之一:
一种以所述水果凝胶为原料的3D打印方法,包括以下步骤:
(1)将水果剔除烂果,再进行清洗;
(2)将步骤(1)得到的水果经破碎(如有核则去核)、无氧制浆后,用21×32目的纱布抽滤,得到水果果浆;
(3)称取一定重量份数的果胶、魔芋胶、蔗糖,搅拌均匀,与步骤(2)得到的水果果浆按比例进行混合,混合比例为:水果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份,用匀浆机匀浆后得到混合浆体。
(4)将步骤(3)所得的混合浆体进行超高压预处理,处理压力100~400Mpa、处理时间5~20min;
(5)将步骤(4)超高压预处理后的混合浆体用保鲜膜封口,于4℃低温下放置30min进行浆体预凝胶化,即得到水果凝胶基质;
(6)在常温下进行食品3D打印,将步骤(5)得到的水果凝胶基质导入至打印机的进料仓,按照所期望的结构来设置打印参数,在喷嘴直径尺寸为0.84mm条件下按照软件设定好的模型进行分层打印。
(7)将步骤(6)打印完成后具有一定立体形状的产品于-10~0℃的低温下静置15~30min定型,定型后取出装盘。
优选地,步骤(2)中所述制浆为无氧制浆,制浆真空度为0.06~0.10MPa,过滤是将水果原料浆体经过21×32目的纱布抽滤,分离出果渣、种子等大块固体。
优选地,步骤(3)中所述果胶是来自果蔬中的高酯果胶、分子量为20000~400000、纯度为99%。
优选地,步骤(3)中所述魔芋胶为食品级,纯度为99%。
优选地,步骤(3)中所述的混合浆体,由以下重量份数的原料组成:水果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份,转速200~400r/min下匀浆时间为25~35s。
下述实施例中所用超高压处理装置购自温州滨一机械科技有限公司,商品型号为BYGY5L;所述果胶为高脂果胶,购自广州西楚生物科技有限公司,分子量为20000~400000、纯度为99%。
实施例1
一种以所述水果凝胶为原料的3D打印方法,包括以下步骤:
将新鲜蓝莓剔除烂果,在水中进行清洗。将清洗好的蓝莓原料放入无氧打浆机,将无氧打浆机真空度调至0.10MPa后制浆,制浆后用21×32目的纱布进行抽滤,得到蓝莓果浆。按重量份数称取果胶13.5份、魔芋胶6.8份、蔗糖3.4份,搅拌均匀,与76.3份的蓝莓果浆混合,用匀浆机在转速200r/min下匀浆20s,得到蓝莓混合浆体。将蓝莓混合浆体置于超高压处理装置(型号为BYGY5L)中进行超高压预处理,处理压力220Mpa、处理时间17min。再将经超高压预处理的蓝莓混合浆体转移到烧杯中盖上保鲜膜封口,于4℃的冰箱中静置20min,得到蓝莓凝胶,所得蓝莓凝胶的黏度是490Pa·s。
常温下,将蓝莓凝胶导入至打印机的进料仓,选择打印边长为17.5mm的正方体,设置出料速度0.006cm3/s,打印速度27mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体蓝莓凝胶制品放在0℃冰箱中静置15min进行定型,定型后取出装盘。打印制品的模型相似度达到95.7%。
实施例2
一种以所述水果凝胶为原料的3D打印方法,包括以下步骤:
将新鲜树莓进行清洗。将清洗好的树莓原料放入无氧打浆机,将机器真空度调至0.10MPa后制浆,放入制浆机中进行破碎和无氧制浆,制浆后用21×32目的纱布进行抽滤,去除树莓种子,得到树莓果浆。按重量份数称取果胶14.6份、魔芋胶4.8份、蔗糖3.2份,搅拌均匀,与77.4份的树莓果浆混合,用匀浆机在转速300r/min下匀浆35s,得到树莓混合浆体。将树莓混合浆体置于超高压处理装置(型号为BYGY5L)中进行超高压预处理,处理压力250Mpa、处理时间15min。再将经超高压预处理的树莓混合浆体转移到烧杯中盖上保鲜膜封口,于4℃的冰箱中静置30min,得到树莓凝胶,所得树莓凝胶黏度是476.5Pa·s。
常温下,将树莓凝胶导入至打印机的进料仓,选择打印边长为17.5mm的正方体,设置出料速度0.006cm3/s,打印速度30mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体树莓凝胶制品放在-10℃冰箱中静置20min进行定型,定型后取出装盘。打印制品的模型相似度达到92.4%。
实施例3
一种以所述水果凝胶为原料的3D打印方法,包括以下步骤:
将鲜苹果进行清洗。将清洗好的苹果破碎去核,放入无氧打浆机,将机器真空度调至0.06MPa后制浆,制浆后用21×32目的纱布进行抽滤,得到苹果果浆。按重量份数称取果胶15.6份、魔芋胶3.2份、蔗糖3.1份,搅拌均匀,与78.1份的苹果果浆混合,用匀浆机在转速300r/min下匀浆25s,得到苹果混合浆体。将苹果混合浆体置于超高压处理装置(型号为BYGY5L)中进行超高压预处理,处理压力350Mpa、处理时间10min。再将经超高压预处理的苹果混合浆体转移到烧杯中盖上保鲜膜封口,于4℃的冰箱中静置30min,得到苹果凝胶,所得苹果凝胶黏度是460.8Pa·s。
常温下,将苹果凝胶导入至打印机的进料仓,选择打印边长为17.5mm的正方体,设置出料速度0.005cm3/s,打印速度30mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体苹果凝胶制品放在0℃冰箱中静置15min进行定型,定型后取出装盘。打印制品的模型相似度达到91.7%。
以上所揭露的仅为本发明较佳实施例而已,当然不能以此来限定本发明之权利范围,本领域普通技术人员可以理解实现上述实施例的全部或部分流程,并依本发明权利要求所作的等同变化,仍属于发明所涵盖的范围。
Claims (7)
1.一种3D打印用水果凝胶的制备方法,其特征在于:所述方法下述工艺步骤:
将原料混合后进行匀浆,得混合浆料,所述原料按质量份由下述组分组成:水果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份;将混合浆料进行超高压预处理,所述超高压预处理条件为处理压力100~400Mpa、处理时间5~20min;将经超高压预处理的混合浆体密封后进行浆体凝胶化,即得到3D打印用水果凝胶。
2.根据权利要求1所述的方法,其特征在于:所述方法中,将原料混合后在匀浆机中以200~400r/min的速率进行匀浆,匀浆时间25~30s,得混合浆料。
3.根据权利要求1所述的方法,其特征在于:所述水果果浆按下述方法制得:将水果原料依次进行除杂、清洗、去核、破碎、制浆、过滤后,得到水果果浆,其中,所述制浆为无氧制浆,制浆真空度为0.06~0.10MPa;所述过滤是将制浆所得浆体经过21×32目的纱布抽滤。
4.根据权利要求1所述的方法,其特征在于:所述果胶为源自果蔬的高酯果胶,其分子量为20000~400000,纯度为99%;所述魔芋胶为食品级,纯度为99%。
5.根据权利要求1所述的方法,其特征在于:将经超高压预处理的混合浆体密封后于4℃放置30min,进行浆体凝胶化,即得到3D打印用水果凝胶。
6.权利要求1~5任一项所述方法制得的3D打印用水果凝胶。
7.一种以权利要求6所述水果凝胶为原料的3D打印方法,其特征在于:常温下,将权利要求6所述的水果凝胶导入至3D打印机的进料仓,按目标立体形状设置打印参数,进行分层打印;打印完成后将具有目标立体形状的产品于-10~0℃的条件下静置15~30min定型。
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