CN112970808A - Nutritional and healthy germinated highland barley biscuit based on 3D printing technology and making method thereof - Google Patents
Nutritional and healthy germinated highland barley biscuit based on 3D printing technology and making method thereof Download PDFInfo
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- CN112970808A CN112970808A CN202110299815.4A CN202110299815A CN112970808A CN 112970808 A CN112970808 A CN 112970808A CN 202110299815 A CN202110299815 A CN 202110299815A CN 112970808 A CN112970808 A CN 112970808A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- 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
Abstract
The invention discloses a nutritional and healthy germinated highland barley biscuit based on a 3D printing technology and a preparation method thereof, wherein the biscuit is prepared from the following raw materials in parts by weight: 30-100 parts of germinated highland barley powder, 0-70 parts of wheat flour, 5-15 parts of inulin, 5-15 parts of soybean powder, 20-30 parts of erythritol, 0.01-0.1 part of mogroside, 15-80 parts of coconut oil and 60-110 parts of water. The germinated highland barley powder contains rich gamma-aminobutyric acid, beta-amino acid, polyphenol and other bioactive substances, and has extremely high nutritional value. In addition, by compounding nutrient substances such as protein, dietary fiber and the like, adopting erythritol and mogroside to replace white granulated sugar and coconut oil to replace butter, the nutritional value and the health-care value of the germinated barley biscuit are further improved. The biscuit of the invention has simple and rapid process, and the finished product has exquisite patterns, rich nutrition, low GI value and considerable market potential.
Description
Technical Field
The invention belongs to the field of 3D printing of food, and particularly relates to a method for making nutritional and healthy germinated highland barley biscuits based on a 3D printing technology.
Background
In recent years, with the improvement of living standard, people have gradually strict requirements on food, and health-conscious consumers begin to search for convenient food which can rapidly supplement energy and provide different nutritional elements for organisms in a fast-paced normal life. The biscuit is taken as common convenient food and is popular with consumers. At present, common biscuits in the market are generally prepared from wheat flour, butter, white granulated sugar and the like serving as raw materials through the processes of mixing, forming, baking and the like, have the characteristics of high sugar, high fat, high GI value (glycemic index) and the like, and can cause various diseases such as obesity, hypertension, hyperlipidemia and the like after being taken for a long time. Therefore, the creation of the novel nutritional healthy biscuit has good market prospect and application value. At present, the coarse cereal powder or functional factors are mainly added in the industry to endow the biscuits with higher nutritional functions, but the defects of complex manufacturing process, poor activity of the functional factors, rough taste, poor product form and the like exist. Therefore, the digestive performance and the GI value of the biscuit can be regulated and controlled by using the interaction relation among food components in the aspects of optimizing the raw material ratio, cooperating with the personalized processing mode and the like, so that the nutritional function of the biscuit is improved, and the biscuit has higher practical significance and application value.
The highland barley is a characteristic crop in Qinghai-Tibet plateau areas in China, and has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like. Moreover, the highland barley is a low GI food, and the highland barley product is beneficial to the health of human bodies after being eaten frequently, especially for preventing and controlling chronic diseases such as diabetes, obesity, cardiovascular diseases and the like. Germination is An economical and efficient method of improving the nutritional and medicinal value of grains, in which macromolecules such as starch, fat and protein in the grains are hydrolyzed into new components, thereby improving the nutritional and organoleptic properties of grains (GAN R Y, LUI W Y, et al. Bioactive ingredients and bioactives of cooked grains and routes: An updated view [ J ]. Trends in Food Science & Technology,2017(59). 1-14.). After the highland barley seeds germinate, the Composition and the content of nutritional ingredients of the highland barley seeds are changed, so that the highland barley seeds not only have higher antioxidant activity and total phenol and total flavone content (GE X, SALEH AS M, et al. Germination and drying induced changes in the Composition and content of phenolic compounds in nano-rod [ J ]. Journal of Food Composition and Analysis,2020(95):103594.), but also have obviously enhanced antioxidant and anti-inflammatory effects of beta-glucan, and particularly have enhanced protection capability of the beta-glucan on intestinal tracts during inflammation (Sunwu, Xiyufei, Weishun, etc.. the influence of the germination treatment on the antioxidant and anti-inflammatory effects of the highland barley beta-glucan [ J ]. Food industry technology, 2020,41(17):308 and 313.). In addition, the gamma-aminobutyric acid (GABA) content of germinated highland barley is significantly increased (Lingzhou, sweet sister, Liu mist and the like. the influence of germination conditions on the gamma-aminobutyric acid content of germinated highland barley [ J ] food technology, 2019,44(11): 78-83.). The existing research shows that gamma-aminobutyric acid has various physiological functions of lowering blood pressure, improving brain function, promoting growth hormone secretion, activating kidney function, liver function and the like (zhuanhui, yaohuaoyuan, yangyuan, gamma-aminobutyric acid has the functions and the enrichment and utilization in rice products [ J ]. grain and feed industry, 2002(08):41-43 ]. With the rapid development of global health-care food, the development and utilization of germinated highland barley products are concerned by food experts at home and abroad, and become a development hotspot of novel food (Shenruing, Shaoshu, Dongjilin, the research progress of germinated highland barley [ J ]. grain and oil food science and technology 2015,23(3): 21-25.). Therefore, the germinated highland barley is used as the main raw material to create the novel nutritional healthy biscuit, and has high market value.
The hot extrusion 3D printing technology is a new additive manufacturing technology and is mainly applied to customization of personalized food, the appearance of the hot extrusion 3D printing technology thoroughly subverts the concept of traditional die manufacturing, shortens the processing time required by links from raw materials to finished products in the traditional processing technology, effectively reduces the production cost and reduces the resource consumption. In addition, the appearance, the taste and the nutritional characteristics of the food can be customized according to the preference of consumers by the hot extrusion 3D printing technology, the interestingness of the product is added by the intelligent and visual printing process, the functions meet the emotional requirements of the consumers on ideal food, and the 3D printed food is endowed with huge product competitiveness and additional value (Cao Guo superior. the application and development prospect of the 3D printing technology in the food processing industry of China is analyzed [ J ] modern food, 2020(15): 114-. In addition, the hot extrusion 3D printing process has the characteristics of environmental protection and the like because only the action of shearing force, heat energy and water molecules is involved. Moreover, the combined action of shear forces, heat energy and water molecules may promote interactions between food components, thereby reducing their digestibility. Therefore, the nutritional and healthy germinated highland barley product created by the hot extrusion 3D technology is endowed with unique and personalized product appearance, and the nutritional function of the germinated highland barley product can be further improved, so that the rapid and intelligent manufacturing of the personalized low-GI novel nutritional and healthy biscuit is realized.
In the current situation of research, although the research on improving the nutritional function of highland barley products by germination is available, the research and patents for making biscuits by germinated highland barley powder are relatively lacked, and the research on making low-GI germinated highland barley biscuits with individuation design appearance by cooperating with a hot extrusion 3D printing technology is not reported.
Disclosure of Invention
The invention aims to provide a nutritional and healthy germinated highland barley biscuit based on a 3D printing technology and a manufacturing method thereof, so that a novel biscuit product with the advantages of high nutritional value, personalized exquisite appearance and the like is created from two brand-new angles of rich raw material nutritional ingredients and a personalized customized processing method.
In order to achieve the above object, the present invention adopts the following technical solutions.
A method for making nutritional and healthy germinated highland barley biscuits based on a 3D printing technology comprises the following steps:
(1) placing the premixed raw and auxiliary materials into a hot extrusion 3D printer for printing;
(2) baking the finished product printed in the step (1) to obtain the nutritional and healthy germinated highland barley biscuit;
the raw and auxiliary materials comprise the following components in parts by weight: 30-100 parts of germinated highland barley powder, 0-70 parts of wheat flour, 5-15 parts of inulin, 5-15 parts of soybean powder, 20-30 parts of erythritol, 0.01-0.1 part of mogroside, 15-80 parts of coconut oil and 60-110 parts of water.
Preferably, the raw and auxiliary materials comprise the following components in parts by weight: 50-100 parts of germinated highland barley powder, 0-50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32-62 parts of coconut oil and 60-88 parts of water.
Preferably, the raw and auxiliary materials comprise the following components in parts by weight: 50-80 parts of germinated highland barley powder, 20-50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32-44 parts of coconut oil and 83-88 parts of water.
Preferably, the printing conditions in step (1): the printing temperature is 30-65 ℃, the heat preservation time is 0-12 min, the diameter of a printing spray head is 0.8-1.2 cm, the extrusion speed is 20-60 mm/s, and the thickness of the printing layer is 0.2-1.0 mm.
Preferably, the printing conditions in step (1): the printing temperature is 30-40 ℃, the heat preservation time is 0-3 min, the diameter of a printing nozzle is 0.8-1.0 cm, the extrusion speed is 50mm/s, and the thickness of the printing layer is 0.6-0.7 mm.
Preferably, the raw and auxiliary materials comprise the following components in parts by weight: 80 parts of germinated highland barley powder, 20 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 86 parts of water;
the printing conditions are as follows: the printing temperature is 30 ℃, the heat preservation time is 0min, the diameter of the printing nozzle is 0.8cm, the extrusion speed is 50mm/s, and the thickness of the printing layer is 0.7 mm.
Preferably, the preparation of the germinated highland barley powder comprises the following steps: the highland barley seeds are selected, purified and disinfected, then soaked in distilled water, wiped to dry, placed in a constant temperature and humidity box for germination treatment, and the treated highland barley is dried, ground and sieved for later use.
Preferably, in the preparation process of the germinated highland barley powder, the soaking temperature is 20-35 ℃, and the soaking time is 4-12 hours; the germination temperature is 20-35 ℃, the germination time is 20-48 h, and the humidity is 85-100%; the drying temperature is 40-60 ℃, the time is 4-10 h, and the crushing granularity is 80-120 meshes.
Preferably, the premixing is simply mixing and kneading the liquid and solid excipients together into a mass.
Preferably, the baking temperature in the step (2) is 160-220 ℃, and the baking time is 10-30 min.
The nutritional and healthy germinated highland barley biscuit is prepared by the preparation method.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention combines scientific compatibility of raw material nutrients and a novel concept of personalized customized nutritional health food, provides a processing method which takes highland barley germinated powder as a main raw material and combines hot extrusion 3D printing, obtains germinated highland barley biscuits with high nutritional value and personalized novel appearance, and has higher market application value.
(2) The germinated highland barley flour is used as a main raw material, is rich in total phenols, total flavonoids, beta-glucan, GABA and other bioactive substances, and has various health-care effects of reducing blood pressure, resisting oxidation, enhancing brain activity, regulating hormone metabolism, preventing obesity, calming nerves and the like. The germinated highland barley powder, inulin, soybean meal and the like are compounded, and the nutritional value of the biscuit is further enhanced by introducing protein and dietary fiber. In addition, the synergistic effect of the temperature field, the force field and the water molecules related to the hot extrusion 3D printing technology can promote the interaction among the main components in the raw materials, and is beneficial to reducing the digestion performance and the PGI value of the product. The best PGI value of the germinated highland barley biscuit obtained by the invention is as low as 44.64 (belonging to the category of low GI food).
(3) According to the invention, by optimizing the raw material formula of the germinated highland barley biscuit and the processing parameters of the hot extrusion 3D printing technology, the defect that the sensory quality of the traditional coarse cereal biscuit is not excellent is mainly solved, and the sensory score of the obtained product can reach 90.6 minutes at most and is 10.9 minutes higher than that of the traditional germinated highland barley biscuit.
Drawings
FIG. 1 is a diagram of a printed and baked product of examples and comparative examples, wherein comparative examples 1, 4, 7 and 9 have no baked product because of unsuccessful extrusion.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, but the embodiments of the present invention are not limited thereto.
The following examples and comparative examples all used a hot extrusion 3D printer of SHINNOVE S2 type (Shimeji technologies Co., Ltd.) and an electric oven of KWS1538J-F5M type (Glanshi Co., Ltd.).
Example 1
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 60 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 30 ℃, the heat preservation time is 0min, the extrusion speed is 40mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 2
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 60 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 50 ℃, the heat preservation time is 4min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 3
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32 parts of coconut oil and 88 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 2min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 4
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 60 parts of germinated highland barley powder, 40 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 83 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 30 ℃, the heat preservation time is 1min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 5
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 70 parts of germinated highland barley powder, 30 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 83 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 3min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 6
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 80 parts of germinated highland barley powder, 20 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 86 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 30 ℃, the heat preservation time is 0min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 7
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 80 parts of germinated highland barley powder, 20 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 86 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 6min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 8
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 90 parts of germinated highland barley powder, 10 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 83 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 30 ℃, the heat preservation time is 0min, the extrusion speed is 30mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 9
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 90 parts of germinated highland barley powder, 10 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 83 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 25 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 100 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 5min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 10
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 100 parts of germinated highland barley powder, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 80 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 5min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Example 11
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 100 parts of germinated highland barley powder, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 80 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 25 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 100 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 50 ℃, the heat preservation time is 8min, the extrusion speed is 60mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 1
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 48 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 30 ℃, the heat preservation time is 0min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 2
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 60 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 60 ℃, the heat preservation time is 12min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 3
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32 parts of coconut oil and 88 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 60 ℃, the heat preservation time is 14min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 4
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 60 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 80 ℃, the heat preservation time is 16min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 5
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 10 parts of coconut oil and 88 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 3min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 6
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 70 parts of germinated highland barley powder, 30 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 124 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 5min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 7
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 100 parts of germinated highland barley powder, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32 parts of coconut oil and 64 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 80 mesh sieve.
(2)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 5min, the extrusion speed is 40mm/s, and the printing layer thickness is 0.8mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 8
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 0 part of germinated highland barley powder, 100 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 83 parts of water.
The main preparation process of 3D printing and forming is as follows:
(1)3D printing and forming: selecting a 1cm printing nozzle, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 4min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.7mm), and starting a printing device to print out the model.
(2) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 9
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 100 parts of germinated highland barley powder, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 80 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 8h, germinating at 27 deg.C and relative humidity of 99% for 36h, drying the germinated seed at 50 deg.C for 8h, pulverizing, and sieving with 100 mesh sieve.
(2)3D printing and forming: selecting a printing nozzle of 0.8cm, putting the premixed raw and auxiliary materials into a material barrel of a hot extrusion 3D printer for printing, setting the printing conditions of the smiling face shape (the printing temperature is 40 ℃, the heat preservation time is 4min, the extrusion speed is 50mm/s, and the printing layer thickness is 0.6mm), and starting a printing device to print out the model.
(3) Baking: baking in oven at 180 deg.C for 20 min.
Comparative example 10
The germinated highland barley biscuit comprises the following raw materials in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 62 parts of coconut oil and 30 parts of water.
The main preparation process of the 3D printed germinated highland barley biscuit is as follows:
(1) preparing germinated highland barley powder: soaking semen Avenae Nudae in clear water at room temperature for 6h, germinating at 27 deg.C and relative humidity of 99% for 40h, drying the germinated seed at 45 deg.C for 10h, pulverizing, and sieving with 80 mesh sieve.
(2) Traditional manual forming: the preparation method comprises the steps of premixing and uniformly stirring powdery raw and auxiliary materials, slowly adding coconut oil to knead the raw and auxiliary materials to a fish meat floss shape, adding water and continuously stirring, controlling the viscosity of dough, cutting off a wafer with the same thickness as that of the embodiment by using a knife, and engraving a smiling face pattern.
(3) Baking: baking in oven at 180 deg.C for 12 min.
The sensory evaluation, texture and in vitro glycemic index determination tests of the examples and comparative examples are carried out by the invention, and the following are concrete:
1. sensory evaluation
10 persons were selected as sensory evaluators, and sensory evaluations were performed on the above examples and comparative examples in accordance with Table 1. The sensory evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation Table
2. Texture experiment
TPA testing was performed using a ta.xt Plus texture analyzer. The test conditions were as follows: testing a probe: p/2; speed before measurement: 5.0 mm/s; testing speed: 2.0 mm/s; and (3) measuring the speed: 5.0 mm/s; the probe pressing distance is as follows: 10 mm; compression amount: 40 percent; stress induction: 5g of the total weight.
3. In vitro glycemic index determination
A sample of 1g (dry basis) was weighed into a conical flask and glass beads and 20mL of distilled water were added while a blank control was made. Adjusting the pH value of the solution to 1.2, adding 1mL of pepsin solution with the mass concentration of 2%, incubating at 37 ℃ for about 10min, taking 0.5mL of digestive juice to measure the glucose equivalent, recording the glucose equivalent as 0min, adjusting the pH value of the incubation to 5.2, adding 5mL of mixed enzyme, continuing incubating at 37 ℃, taking 0.5mL of digestive juice to measure the glucose equivalent at 20min, 60 min, 120 min and 180min respectively, and calculating the starch hydrolysis rate of the sample in the digestion process according to the measured glucose equivalent.
And drawing a starch hydrolysis curve of the sample by taking the starch hydrolysis rate as an ordinate and time as an abscissa, wherein the curve follows a first-order reaction equation. The area under the curve (AUC) was calculated, and the Hydrolysis Index (HI) and Glycemic Index (PGI) of the sample were calculated according to the following formulas.
PGI＝39.71+(0.549×HI)
In the formula: t is tfRepresenting the digestion termination time (i.e., 180min), t0Represents the digestion initiation time (i.e., 0 min).
The results of the physical photographs and sensory evaluation, texture and PGI test measurements for the above examples and comparative examples are as follows:
1. and (3) real object photo:
the photographs of the above examples and comparative examples are shown in FIG. 1.
2. Sensory evaluation results
TABLE 2 sensory evaluation results
3. Texture measurement results
TABLE 3 texture measurement results
PGI assay results
TABLE 4 PGI assay results
From the results of the examples and comparative examples, it can be seen that:
(1) when the raw material formula is consistent, the higher the proportion of the germinated highland barley powder is, the larger the size of the required 3D printing head is, otherwise, the 3D printing head is difficult to extrude. On the premise of smooth extrusion, the smaller the size of the 3D printing head is, the finer the finished pattern is. When the ratio of the germinated highland barley flour to the wheat flour is 50/50-80/20, the sensory quality of the finished biscuit is better;
(2) the oil/water content and ratio in the formulation are important factors for determining the biscuit printing formability and the quality of the finished product, if the water or oil content is too low, it may cause the paste to be difficult to extrude or the pattern of the finished product to be blurred (refer to comparative examples 1, 5 and 7), and if the water or oil content is too much, it may cause the printed product to be unshaped and easy to be burnt (refer to comparative example 6);
(3) when the printing temperature is between 30 and 40 ℃, the quality of the biscuit is relatively good. In this interval, the higher the printing temperature, the finer the finished pattern, but at the same time the texture will be firmer and harder. If the printing temperature is too high or the heat preservation time is too long, the paste is difficult to extrude, and the extrusion speed and the printing layer thickness have relatively small influence on a finished product;
(4) the GI value of the biscuit is reduced along with the increase of the proportion of the germinated highland barley flour, but the sensory quality of the biscuit is reduced due to the overhigh proportion of the germinated highland barley flour.
Therefore, when the 3D printing technology is used for preparing the germinated highland barley biscuits with low GI values, the requirements for the taste of the biscuits need to be met, and the ingredient proportion and the processing parameters (refer to examples 1-11) are reasonably adjusted, so that the germinated highland barley biscuits with nutrition, health and good taste can be obtained.
The above are examples and comparative examples of the present invention, but it should be understood that the scope of the present invention is not limited thereto, and all equivalent changes of the raw materials and processing methods of the present invention based on the principle and spirit of the present invention are within the protection scope of the present invention.
Claims (10)
1. A method for making nutritional and healthy germinated highland barley biscuits based on a 3D printing technology is characterized by comprising the following steps:
(1) placing the premixed raw and auxiliary materials into a hot extrusion 3D printer for printing;
(2) baking the finished product printed in the step (1) to obtain the germinated highland barley biscuit;
the raw and auxiliary materials comprise the following components in parts by weight: 30-100 parts of germinated highland barley powder, 0-70 parts of wheat flour, 5-15 parts of inulin, 5-15 parts of soybean powder, 20-30 parts of erythritol, 0.01-0.1 part of mogroside, 15-80 parts of coconut oil and 60-110 parts of water.
2. The manufacturing method of claim 1, wherein the raw and auxiliary materials comprise the following components in parts by weight: 50-100 parts of germinated highland barley powder, 0-50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32-62 parts of coconut oil and 60-88 parts of water.
3. The manufacturing method of claim 2, wherein the raw and auxiliary materials comprise the following components in parts by weight: 50-80 parts of germinated highland barley powder, 20-50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 32-44 parts of coconut oil and 83-88 parts of water.
4. The production method according to any one of claims 1 to 3, wherein the printing conditions of step (1): the printing temperature is 30-65 ℃, the heat preservation time is 0-12 min, the diameter of a printing spray head is 0.8-1.2 cm, the extrusion speed is 20-60 mm/s, and the thickness of the printing layer is 0.2-1.0 mm.
5. The production method according to claim 4, wherein the printing conditions of step (1): the printing temperature is 30-40 ℃, the heat preservation time is 0-3 min, the diameter of a printing nozzle is 0.8-1.0 cm, the extrusion speed is 50mm/s, and the thickness of the printing layer is 0.6-0.7 mm.
6. The manufacturing method of claim 5, wherein the raw and auxiliary materials comprise the following components in parts by weight: 80 parts of germinated highland barley powder, 20 parts of wheat flour, 10 parts of inulin, 10 parts of soybean meal, 20 parts of erythritol, 0.01 part of mogroside, 44 parts of coconut oil and 86 parts of water;
the printing conditions are as follows: the printing temperature is 30 ℃, the heat preservation time is 0min, the diameter of the printing nozzle is 0.8cm, the extrusion speed is 50mm/s, and the thickness of the printing layer is 0.7 mm.
7. The preparation method of claim 6, wherein the preparation of the germinated barley powder comprises the following steps: the highland barley seeds are selected, purified and disinfected, then soaked in distilled water, wiped to dry, placed in a constant temperature and humidity box for germination treatment, and the treated highland barley is dried, ground and sieved for later use.
8. The preparation method of claim 7, wherein in the preparation process of the germinated barley powder, the soaking temperature is 20-35 ℃ and the soaking time is 4-12 hours; the germination temperature is 20-35 ℃, the germination time is 20-48 h, and the humidity is 85-100%; the drying temperature is 40-60 ℃, the time is 4-10 h, and the crushing granularity is 80-120 meshes.
9. The method according to claim 8, wherein the baking temperature in step (2) is 160-220 ℃ for 10-30 min.
10. A nutritional and healthy germinated barley biscuit prepared by the preparation method of any one of claims 1-9.
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