CN113057319A - Three-way 3D printer and food making method - Google Patents

Three-way 3D printer and food making method Download PDF

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Publication number
CN113057319A
CN113057319A CN202110336335.0A CN202110336335A CN113057319A CN 113057319 A CN113057319 A CN 113057319A CN 202110336335 A CN202110336335 A CN 202110336335A CN 113057319 A CN113057319 A CN 113057319A
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printing head
port
sample
printer
printing
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夏志道
史云松
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Wuhan Decorative Three Dimensional Technology Co ltd
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Wuhan Decorative Three Dimensional Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y30/00—Apparatus for additive manufacturing; Details thereof or accessories therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y70/00—Materials specially adapted for additive manufacturing
    • 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

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Materials Engineering (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a three-way 3D printer and a food manufacturing method, wherein the 3D printer comprises a machine body shell and two screw rod loading devices, a first loading port, a second loading port and a liquid loading port are arranged at the upper end of the machine body shell, a 3D printing head is arranged in the machine body shell, the first loading port and the second loading port are communicated with the 3D printing head through the screw rod loading devices corresponding to the first loading port and the second loading port, the liquid loading port is directly communicated with the 3D printing head, and the printing temperature of the 3D printing head is 60-80 ℃. The invention can prepare full-nutrient food, the process flow is simple, and the prepared food has good appearance, texture and taste.

Description

Three-way 3D printer and food making method
Technical Field
The invention relates to the technical field of 3D printing, in particular to a method for making three-way type 3D printer food.
Background
With the warming of climate and the increase of population, the world faces food shortage. At present, the production of meat products in the world highly depends on animal husbandry, wherein the yield of protein food such as beef and mutton is limited, the harvest time is long, a large amount of plant protein is consumed, and the emission of greenhouse gas is aggravated.
The daily necessary nutrient components of human body include protein, fat, carbohydrate, vitamins, minerals, etc. Cellulose is also one of the carbohydrates, and although the human body cannot directly digest cellulose, cellulose is of great significance to intestinal health. These ingredients can all be provided by plants, but the content of these ingredients is not balanced among different plant foods. Proteins and cellulose such as rice are mainly in the germ and rice bran and are removed during processing due to poor taste. Although the fine rice tastes good, the provided nutrient components are limited, and excessive monophagia causes nutrient imbalance.
The combined vegetable protein powder, while providing a nutritional benefit over animal meat, is far from animal meat in appearance, color, texture and mouthfeel. There is considerable difficulty in converting from vegetarian oil to carnivore.
There are a number of techniques currently used to produce vegetable protein meat products. Such as the following issued patents and applications:
CN1110514A plant protein meat with a macroreticular fiber structure and a production method thereof: the wheat gluten, the soybean protein powder, the starch, the vegetable oil and the like are used, and the methods of frying, water soaking for 6-12 hours, dewatering and the like are adopted, so that the process is complex.
CN85205387U, plant protein fiber silk machine, making full fat soybean powder into fiber silk to improve taste. The device has advanced in technology, but with a single feed, it is difficult to form complex structures and textures.
CN211721764U, screw configuration for preparing peanut protein meat and twin screw extruder to form protein fiber shreds to improve mouthfeel and appearance. The patent uses single raw material and has insufficient nutrition.
CN211458774U for preparing the linkage mixing of colors seasoning device of vegetable protein meat, this linkage mixing of colors seasoning device has improved the high moisture extrusion method and has prepared vegetable protein meat tasty difficulty, the meat color is not attractive enough, the meat flavor is not good, product defects such as meat sense is not strong, realizes pipeline operation, has simplified process flow.
CN111374321A, a vegetable protein meat analogue and a preparation method thereof, adopting green raw materials and utilizing modern advanced processing technology, through the processes of soaking, stewing, frying, color improvement, stirring and the like, and applying a mould forming technology, the obtained vegetable protein meat has obvious layering, wherein the meat skin, fat meat and lean meat have unique flavor, and the appearance, color, aroma, taste and the like are similar to meat. The lack of further technical details of this patent indicates variability.
CN112425812A, a plant protein meat double screw extruder, the device carries out repeated kneading, shearing, extrusion and shaping after main double screw is to the raw materials mixture for plant protein meat not only can keep the activity, can also improve the taste and the fragrant smell of product.
CN112056406A, a vegetable protein meat manufacturing and processing automation line, can tear open the silk to arbitrary shape vegetable protein meat raw material piece, and can effectively avoid tearing open the raw material silk in the silk process.
The preparation process is simple, the water holding capacity and the oil holding capacity of the plant protein meat can be respectively improved by 10-20%, the prepared plant protein meat has the typical flavor of meat cooking, the plant protein meat has the fragrance of meat fat and the fresh, tender and juicy mouthfeel when being eaten, the fat precipitation rate is greatly reduced, the cost is low, and the nutritional value is high.
The various inventions are used for producing vegetable protein meat food, and the adopted techniques, methods and lines are different, but the problems of appearance, texture, nutrition and the like which are close to natural meat are not solved. To achieve a three-dimensional structure close to natural meat, new design methods and technical routes must be adopted.
Disclosure of Invention
The embodiment of the invention aims to provide a method for preparing a three-way 3D printer food, which can be used for preparing food with the color and the texture of natural meat and similar food, and the prepared food contains low carbohydrate, high vegetable protein, high cellulose and the like.
The invention provides a three-way 3D printer which comprises a machine body shell and a sample adding port connected with two screw rod charging devices, wherein a first sample adding port, a second sample adding port and a liquid sample adding port are arranged at the upper end of the machine body shell, a 3D printing head is arranged in the machine body shell, the first sample adding port and the second sample adding port are communicated with the 3D printing head through the screw rod charging devices corresponding to the first sample adding port and the second sample adding port, and the liquid sample adding port is directly communicated with the 3D printing head.
Further, 3D beats printer head with organism shell can dismantle the connection, the organism shell outside is equipped with the control by temperature change shell.
Further, the printing temperature of the 3D printing head is 60-80 ℃.
Further, the first sample addition port is an aqueous solid sample addition port, and the second sample addition port is a lipid-containing solid sample addition port.
The invention provides a food preparation method, which is used for preparing food by using a three-way 3D printer and comprises the following steps:
a1, enabling the temperature inside the 3D printing head to be 60-80 ℃;
a2, feeding the raw materials for food preparation into the 3D printing head through the first sample feeding port, the second sample feeding port, the liquid sample feeding port and the corresponding screw feeding device respectively;
a3, the 3D printing head makes the food in a 3D printing mode.
Further, the raw materials for food preparation are divided into water-soluble and water-containing solid raw materials, fat-soluble and lipid-containing solid raw materials and liquid raw materials according to the attributes, and the specific process of the step S2 is as follows: and extruding a water-soluble and water-containing solid raw material into the 3D printing head through the first sample adding port and a corresponding screw charging device, extruding a lipid-soluble and lipid-containing solid raw material into the 3D printing head through the second sample adding port and a corresponding screw charging device, and directly adding a liquid raw material into the 3D printing head through the third sample adding port.
Further, the raw materials for food preparation comprise, by weight: 25-30% of vegetable protein, 35-50% of cellulose, 10-20% of vegetable fat and 5-10% of vegetable pigment and excipient.
Further, the vegetable protein is at least one of pea, soybean and rice; the cellulose is natural plant cellulose; the vegetable fat is formed by mixing high-solidification-temperature vegetable fat and low-solidification-temperature vegetable fat; the plant pigment and excipient is at least one of tomato red, capsanthin, carotene, edible starch, and natural flavoring agent.
The invention provides a method for making noodles, which is used for making food by using a three-way 3D printer and comprises the following steps:
b1, selecting a 3D printing head of the noodles, and enabling the temperature inside the 3D printing head to be 60-80 ℃;
b2, uniformly mixing the rice protein powder and the pea protein powder according to the weight ratio of 1:1, adding an edible sodium alginate solution into the mixed protein powder, preparing into paste, and extruding the paste into the 3D printing head through the first sample adding port and a corresponding screw rod charging device;
b3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding olive oil into the mixed cellulose for uniformly mixing, and extruding the uniformly mixed substances into the 3D printing head through the second sample adding port and a corresponding screw rod loading device;
b4, directly adding the calcium chloride aqueous solution into the 3D printing head through the third sample adding port;
b5, enabling the 3D printing head to have hot dry air at the printing outlet, and enabling the noodles made by the 3D printing head to come out from the printing outlet and be cured and molded by the hot dry air.
The invention provides a method for making beef, which is used for making food by using a three-way 3D printer and comprises the following steps:
c1, selecting a beef 3D printing head, and enabling the temperature inside the 3D printing head to be 60-80 ℃;
c2, mixing the rice protein powder, the pea protein powder and the soybean protein powder according to a weight ratio of 1:1, uniformly mixing, adding olive oil into the mixed protein powder, blending into paste, and extruding the paste into the 3D printing head through the first sample adding port and a corresponding screw rod charging device;
c3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding food pigments such as lycopene into the mixed cellulose, uniformly mixing, and extruding the uniformly mixed substance into the 3D printing head through the second sample adding port and a corresponding screw rod loading device;
c4, mixing coconut oil and palm oil according to the weight ratio of 1:1, heating to 60 ℃ for melting, and directly adding the mixture into the 3D printing head through the third sample adding port;
c5, making 3D beat printer head's printing exit have 4 ℃ low temperature environment, 3D beat printer head preparation beef from the printing exit and in 4 ℃ rapidly cooling to 4 ℃ in the low temperature environment, get rid of behind the unnecessary moisture in the beef, make the beef shaping, then cut fashioned beef.
The invention has the following beneficial effects: the method can be used for preparing full-nutrient food, the process flow is simple, and the prepared food has good appearance, texture and taste.
Drawings
FIG. 1 is a schematic diagram of a three-way 3D printer according to the present invention;
FIG. 2 is a flow chart of a food preparation method according to the present invention;
FIG. 3 is a flow chart of a noodle manufacturing method according to the present invention;
FIG. 4 is a flow chart of a beef production method according to the present invention;
in the figure:
1. a first sample port; 2. a second sample port; 3. a liquid sample port; 4. a temperature controlled housing; 5. a 3D print head; 6. and printing an outlet.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be further described with reference to the accompanying drawings.
Referring to fig. 1, the present invention provides a three-way 3D printer for 3D printing with raw materials for food preparation to prepare food, including a housing (not shown) and two screw charging devices (not shown), wherein the upper end of the housing is provided with a first sample addition port 1, a second sample addition port 2 and a liquid sample addition port 3, a 3D printing head 5 is arranged in the housing, the first sample addition port 1 and the second sample addition port 2 are communicated with the 3D printing head 5 through one corresponding screw charging device, and the liquid sample addition port 3 is directly communicated with the 3D printing head 5.
The raw materials for food preparation are divided into water-soluble water-containing solid raw materials, lipid-soluble lipid-containing solid raw materials and liquid raw materials according to attributes of the raw materials, the water-soluble water-containing solid raw materials, the lipid-soluble lipid-containing solid raw materials and the liquid raw materials respectively enter the 3D printing head 5 through a first sample adding port 1, a second sample adding port 2 and a liquid sample adding port 3, and the screw charging devices which are arranged in one-to-one correspondence with the first sample adding port 1 and the second sample adding port 2 can ensure that the fixed raw materials are uniformly mixed when entering the 3D printing head 5. In the invention, the first sample adding port 1 is a water-soluble and water-containing solid raw material sample adding port, and the second sample adding port 2 is a lipid-soluble and lipid-containing solid raw material sample adding port.
3D beat printer head 5 with organism shell can dismantle the connection to can change different 3D according to the food type of printing and beat printer head 5, when needs preparation noodless, then use noodless 3D to beat printer head, when needing oneself to do beef, then change for the beef 3D that can print out the beef texture and beat printer head. The temperature control shell 4 is arranged on the outer side of the machine body shell, the temperature inside the 3D printing head 5 is controlled through the temperature control shell 4, and the printing temperature of the 3D printing head 5 is 60-80 ℃.
The 3D printing head 5 is made of metal (food-grade metal such as stainless steel or alloy) or high-strength plastic (food-grade such as silica gel) and can be subjected to high-temperature disinfection or chemical cleaning and disinfection treatment.
Referring to fig. 2, the present invention provides a method for preparing food, wherein the method for preparing food by using the three-way 3D printer comprises the following steps:
a1, making the temperature inside the 3D printing head 5 be 60-80 ℃.
And A2, respectively feeding the raw materials for food preparation into the 3D printing head through the first sample feeding port 1, the second sample feeding port 2, the liquid sample feeding port 3 and the corresponding screw feeding devices. Specifically, the raw materials for food preparation are divided into water-soluble and water-containing solid raw materials, fat-soluble and lipid-containing solid raw materials and liquid raw materials according to the attributes, and the specific process of the step S2 is as follows: and extruding a water-soluble and water-containing solid raw material into the 3D printing head 5 through the first sample adding port 1 and a corresponding screw loading device, extruding a lipid-soluble and lipid-containing solid raw material into the 3D printing head 5 through the second sample adding port 2 and a corresponding screw loading device, and directly adding a liquid raw material into the 3D printing head 5 through the third sample adding port 3.
A3, the 3D printing head 5 makes the food in a 3D printing mode.
In the invention, in order to make the prepared food have total nutrient components, the raw materials for preparing the food comprise the following components in percentage by weight: 25-30% of vegetable protein, 35-50% of cellulose, 10-20% of vegetable fat and 5-10% of vegetable pigment and excipient.
The plant protein contains a plurality of amino acids including common amino acids and essential amino acids, and the proportion of the common amino acids to the essential amino acids is close to or better than that of the simulated natural meat. The vegetable protein is at least one of pea, soybean, rice, etc., and is free of gluten and high carbohydrate; the cellulose is natural plant cellulose, including rice bran, beans and other edible cellulose components; the vegetable fat is prepared by mixing high freezing temperature vegetable fat (such as edible palm oil and coconut oil) and low freezing temperature vegetable fat (such as edible olive oil, rapeseed oil, peanut oil); the plant pigment and excipient is at least one of tomato red, chilli red, carotene, edible starch and natural flavoring agent, and the plant pigment and excipient are used for assisting the appearance and mouthfeel of the meat fiber.
The following two specific examples illustrate the method of making the article of the present invention.
Example one
Referring to fig. 3, a method for making noodles
The noodles are especially gluten-free healthy vegetable protein noodles.
The three-way 3D printer is used for making food, and the making steps comprise:
b1, selecting a 3D printing head 5 of the noodles, and enabling the temperature inside the 3D printing head 5 to be 60-80 degrees;
b2, uniformly mixing the rice protein powder and the pea protein powder according to the weight ratio of 1:1, adding an edible sodium alginate solution into the mixed protein powder, preparing into paste, and extruding the paste into the 3D printing head 5 through the first sample adding port 1 and a corresponding screw rod charging device;
b3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding olive oil into the mixed cellulose for uniformly mixing, and extruding the uniformly mixed substances into the 3D printing head 5 through the second sample adding port 2 and a corresponding screw rod loading device;
b4, adding the calcium chloride aqueous solution directly into the 3D printing head 5 through the third sample adding port 3;
and B5, drying hot air is arranged at the printing outlet of the 3D printing head 5, and the noodles made by the 3D printing head 5 are discharged from the printing outlet 6 and are solidified and molded by the drying hot air.
The raw materials for noodle making form multiheaded noodles in the 3D printing head 5, the interior of each printed noodle is oily cellulose, and the surface is protein containing sodium alginate and calcium binding and shaping.
Referring to FIG. 4, a method for preparing beef
The beef is especially vegetable protein beef.
The three-way 3D printer is used for making food, and the making steps comprise:
c1, selecting a beef 3D printing head 5, and enabling the temperature inside the 3D printing head 5 to be 60-80 degrees;
c2, mixing the rice protein powder, the pea protein powder and the soybean protein powder according to a weight ratio of 1:1, uniformly mixing, adding olive oil into the mixed protein powder, blending into paste, and extruding the paste into the 3D printing head through the first sample adding port 1 and a corresponding screw charging device;
c3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding the lycopene into the mixed cellulose, uniformly mixing, and extruding the uniformly mixed substance into the 3D printing head through the second sample adding port 2 and a corresponding screw loading device;
c4, mixing coconut oil and palm oil according to the weight ratio of 1:1, heating to 60 ℃ for melting, and directly adding the mixture into the 3D printing head through the third sample adding port 3;
c5, make 3D beat printer head 3 print 6 departments of export and have 4 ℃ low temperature environment, 3D beat the beef of printer head 5 preparation certainly print export 6 and come out and in rapidly cooling to 4 ℃ in the 4 ℃ degree low temperature environment, get rid of behind the unnecessary moisture in the beef, utilize cold wind to air-dry the solidification to the beef surface, make the beef shaping, then carry out the slice encapsulation to fashioned beef.
In this document, the terms front, back, upper and lower are used to define the components in the drawings and the positions of the components relative to each other, and are used for clarity and convenience of the technical solution. It is to be understood that the use of the directional terms should not be taken to limit the scope of the claims.
The features of the embodiments and embodiments described herein above may be combined with each other without conflict.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. A three formula 3D printer which characterized in that: including organism shell and the sample addition port of connecting two screw rod charging devices, the organism shell upper end is equipped with first sample addition port, second sample addition port and liquid sample addition port, be equipped with 3D in the organism shell and beat printer head, first sample addition port and second sample addition port through with one screw rod charging device that corresponds with 3D beat printer head intercommunication, the liquid sample addition port with 3D beats printer head direct intercommunication.
2. The three-way 3D printer of claim 1, wherein: 3D beats printer head with organism shell can dismantle the connection, the organism shell outside is equipped with the control by temperature change shell.
3. The three-way 3D printer of claim 2, wherein: the printing temperature of the 3D printing head is 60-80 ℃.
4. The three-way 3D printer of claim 1, wherein: the first sample adding port is an aqueous solid sample adding port, and the second sample adding port is a lipid-containing solid sample adding port.
5. A method of food preparation, characterized by: preparing a food product with the three-way 3D printer according to any one of claims 1 to 4, the preparing step comprising:
a1, enabling the temperature inside the 3D printing head to be 60-80 ℃;
a2, feeding the raw materials for food preparation into the 3D printing head through the first sample feeding port, the second sample feeding port, the liquid sample feeding port and the corresponding screw feeding device respectively;
a3, the 3D printing head makes the food in a 3D printing mode.
6. The method of food preparation according to claim 5, wherein: the food preparation raw materials are divided into water-containing solid raw materials, fat-containing solid raw materials and liquid raw materials according to the attributes of the raw materials, and the specific process of the step S2 is as follows: and extruding the water-containing solid raw material into the 3D printing head through the first sample adding port and the corresponding screw charging device, extruding the lipid-containing solid raw material into the 3D printing head through the second sample adding port and the corresponding screw charging device, and directly adding the liquid raw material into the 3D printing head through the third sample adding port.
7. The method of food preparation according to claim 5, wherein: the raw materials for preparing the food comprise the following components in percentage by weight: 25-30% of vegetable protein, 35-50% of cellulose, 10-20% of vegetable fat and 5-10% of vegetable pigment and excipient.
8. The method of food preparation according to claim 7, wherein: the vegetable protein is at least one of pea, soybean and rice; the cellulose is natural plant cellulose; the vegetable fat is formed by mixing high-solidification-temperature vegetable fat and low-solidification-temperature vegetable fat; the plant pigment and excipient is at least one of tomato red, capsanthin, carotene, edible starch, and natural flavoring agent.
9. A method for making noodles is characterized in that: preparing a food product with the three-way 3D printer according to any one of claims 1 to 4, the preparing step comprising:
b1, selecting a 3D printing head of the noodles, and enabling the temperature inside the 3D printing head to be 60-80 ℃;
b2, uniformly mixing the rice protein powder and the pea protein powder according to the weight ratio of 1:1, adding an edible sodium alginate solution into the mixed protein powder, preparing into paste, and extruding the paste into the 3D printing head through the first sample adding port and a corresponding screw rod charging device;
b3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding olive oil into the mixed cellulose for uniformly mixing, and extruding the uniformly mixed substances into the 3D printing head through the second sample adding port and a corresponding screw rod loading device;
b4, directly adding the calcium chloride aqueous solution into the 3D printing head through the third sample adding port;
b5, enabling the 3D printing head to have hot dry air at the printing outlet, and enabling the noodles made by the 3D printing head to come out from the printing outlet and be cured and molded by the hot dry air.
10. A method for making beef is characterized in that: preparing a food product with the three-way 3D printer according to any one of claims 1 to 4, the preparing step comprising:
c1, selecting a beef 3D printing head, and enabling the temperature inside the 3D printing head to be 60-80 ℃;
c2, mixing the rice protein powder, the pea protein powder and the soybean protein powder according to a weight ratio of 1:1, uniformly mixing, adding olive oil into the mixed protein powder, blending into paste, and extruding the paste into the 3D printing head through the first sample adding port and a corresponding screw rod charging device;
c3, uniformly mixing the rice bran cellulose and the pea cellulose according to the weight ratio of 1:1, adding the lycopene into the mixed cellulose, uniformly mixing, and extruding the uniformly mixed substance into the 3D printing head through the second sample adding port and a corresponding screw loading device;
c4, mixing coconut oil and palm oil according to the weight ratio of 1:1, heating to 60 ℃ for melting, and directly adding the mixture into the 3D printing head through the third sample adding port;
c5, make 3D beat printer head's printing exit and have 4 ℃ low temperature environment, 3D beat the beef of printer head preparation certainly print the exit and come out and in 4 ℃ low temperature environment rapid cooling is to 4 ℃, get rid of behind the unnecessary moisture in the beef, make the beef shaping, then cut fashioned beef.
CN202110336335.0A 2021-03-29 2021-03-29 Three-way 3D printer and food making method Pending CN113057319A (en)

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Application publication date: 20210702