CN113907181A - 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle - Google Patents
3D food printing method for inserting artificial muscle fiber by using coaxial nozzle Download PDFInfo
- Publication number
- CN113907181A CN113907181A CN202111101422.4A CN202111101422A CN113907181A CN 113907181 A CN113907181 A CN 113907181A CN 202111101422 A CN202111101422 A CN 202111101422A CN 113907181 A CN113907181 A CN 113907181A
- Authority
- CN
- China
- Prior art keywords
- food
- artificial muscle
- printing method
- coaxial nozzle
- printing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000007639 printing Methods 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 32
- 210000001087 myotubule Anatomy 0.000 title claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- 239000000835 fiber Substances 0.000 claims abstract description 22
- 238000010146 3D printing Methods 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims description 30
- 229920001525 carrageenan Polymers 0.000 claims description 17
- 239000000679 carrageenan Substances 0.000 claims description 15
- 229940113118 carrageenan Drugs 0.000 claims description 15
- 235000010418 carrageenan Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 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 9
- 238000011049 filling Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000015223 cooked beef Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009931 pascalization Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- -1 sodium alginate ions Chemical class 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23L29/015—Inorganic 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a 3D food printing method for inserting artificial muscle fibers by using coaxial nozzles, and relates to the technical field of 3D printed food. The 3D food printing method for inserting the artificial muscle fiber by using the coaxial nozzle mainly comprises the following steps: the method comprises the steps of preparation of soybean protein paste, preparation of fiber solution, coaxial nozzle assisted 3D printing and the like. The invention overcomes the defects of the prior art, can form a compact structure similar to muscle fiber by a 3D printing technology, improves the taste and texture of 3D printed meat, is beneficial to producing meat substitutes with various textures, and simultaneously reduces energy consumption during production.
Description
Technical Field
The invention relates to the technical field of 3D printed food, in particular to a 3D food printing method for inserting artificial muscle fibers by using coaxial nozzles.
Background
Meat has good nutritional properties and taste, and is one of important sources for human to obtain nutrients such as protein. Meat consumption also increases with the increase of global population, and the supply of traditional livestock breeding is facing a severe test. However, with the increase of environmental problems and social problems related to meat production and consumption, the advantages of nutrition, health, energy conservation, emission reduction, safety, high efficiency and the like in meat replacement are concerned, and the technical research and development and the product development thereof have become hot spots.
The meat substitute is edible meat obtained without breeding animals, and is a protein product with the texture close to the muscle of the animals produced by adopting the modes of plant protein modification, cell culture and the like. Soy protein is rich in non-essential and essential amino acids, has optimal physicochemical and functional properties, and has been successfully printed into design shapes that can be used as three-dimensional food printing. The 3D food printing technology is a technology based on additive manufacturing processes for the production of food tailored to a specific consumer group, generally aimed at improving the organoleptic characteristics of the food, increasing the nutritional value, or altering the texture of the food. Furthermore, despite extensive research into the taste and texture of meat substitutes, most are subjected to high temperature, high pressure processing using extruders, which have limited application. Most of the existing 3D printing vegetarian meat food materials are complex in raw material components, and the prepared artificial meat has certain differences from the traditional meat in the aspects of fiber feeling, hardness, texture and the like, so that the actual eating feeling of the 3D printing meat is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the 3D food printing method for inserting the artificial muscle fiber by using the coaxial nozzle, which can form a compact structure similar to the muscle fiber, improve the taste and texture of 3D printed meat, contribute to producing meat substitutes with various textures and reduce energy consumption during production.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle, the 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle comprising the steps of:
(1) preparation of soybean protein paste: selecting CaCl2Adding KCl and potato starch into distilled water, stirring and mixing at room temperature, adding the soybean protein isolate and xanthan gum, continuously mixing uniformly to obtain slurry, storing in a low-temperature environment of 4 ℃ for 24 hours, and rehydrating to obtain soybean protein paste;
(2) preparation of fiber solution: adding carrageenan, sodium alginate and glucomannan into water, mixing, stirring and dissolving to obtain a dissolved solution, storing the dissolved solution in a low-temperature environment of 4 ℃ for 24 hours, then rehydrating, and centrifuging the rehydrated dissolved solution to obtain a fiber solution.
(3)3D printing: printing by adopting a three-axis-position 3D food printer, designing an assembled coaxial nozzle for co-flow extrusion, filling the fiber solution in the step (2) with internal fluid, flowing through an injection pump, filling the soybean protein paste in the step (1) with external fluid, flowing through the 3D food printer, and printing by using a linear filling mass to obtain 3D printing substitute meat.
Preferably, the mass parts of each substance in the step (1) are as follows: CaCl2:1 part, KCl: 1 part of potato starch: 17 parts of distilled water: 63.5 parts of soybean protein isolate: 17 parts of xanthan gum: 0.5 part.
Preferably, the mass percentages of the substances in the step (2) are as follows: carrageenin: 1.5-2.5%, sodium alginate: 1 percent, 0 to 1.5 percent of glucomannan and water for balancing the balance.
Preferably, the carrageenan is a mixture of kappa-carrageenan and iota-carrageenan in a mass ratio of 2: 1.
Preferably, the rotation speed of the centrifugation in the step (2) is 3000rpm, and the centrifugation time is 15 min.
Preferably, the coaxial nozzle in the step (3) has inner and outer diameter dimensions of 1.0mm and 1.6mm, a nozzle layer height of 1.8mm, a first layer height of 1.7mm, a nozzle speed of 20mm/s and a filling level of 70%.
Preferably, the parameters of the injection pump in the step (3) are set as follows: the extrusion rate was 0.03mL/min, the syringe volume was 20mL, and the syringe pump flow rate was constant before printing began.
The invention provides a 3D food printing method for inserting artificial muscle fiber by using a coaxial nozzle, which has the advantages compared with the prior art that:
(1) in the invention, all samples use K in the coaxial nozzle assisted 3D food printing process+And Ca2+Solidifying, and forming gel by bonding the fiber solution before post-treatment through sodium alginate ions; subsequently, the gel strength is increased due to the change of the structure of the carrageenan and the synergistic effect of the carrageenan and glucomannan, and thus the resulting product, shows elastic strength and hardness equivalent to those of actual meat. And the hydrocolloid composite crosslinked by ionic bonds is inserted into the center of the protein matrix to create a 3D structure, the texture of meat can be simulated, the product has elasticity and hardness similar to that of meat, and the texture of the substitute meat can be adjusted by adjusting the proportion of each colloid in the fiber solution, so that the hydrocolloid composite can be used for simulating the texture of various meats.
(2) According to the method, the coaxial nozzle is used for assisting in 3D food printing, the obtained product forms a compact structure similar to muscle fiber, the optimal texture of the meat analogue is provided, the transverse shrinkage rate is higher than the longitudinal shrinkage rate, and the cooking loss of the product is reduced.
(3) The method improves the texture of the replacement meat by using a coaxial nozzle-assisted 3D printer, and the process is performed at a relatively low temperature without requiring a large amount of energy, thereby reducing the energy consumption in production.
Description of the drawings:
FIG. 1: is the change in storage modulus (A, G ') and loss modulus (B, G') with angular frequency of change in composition of the fiber solution;
FIG. 2: the influence of the fiber solution composition on the storage modulus (G') during crosslinking (A), heating (B) and cooling (C);
FIG. 3: a 3D printing process;
FIG. 4: printing a substitute meat object graph for 3D;
FIG. 5: to study the microstructure of the 3D-printed meat product of example 1 with a Confocal Laser Scanning Microscope (CLSM) (scale bar: 1000 μm);
FIG. 6: printing a folding and tearing structure appearance diagram of the substituted meat through 3D printing of post-baking treatment; a, E among them, CG (1.5%), GM (0%); B. CG (2.5%) and GM (0%) in F; C. CG (1.5%), GM (1.5%) in G; H. CG (2.5%), GM (1.5%) in D;
FIG. 7: simulating a cross-sectional view (left) and a top view (right) for 3D printing of the replacement meat;
FIG. 8: the transverse and longitudinal shrinkage rates and the cooking loss line chart after post-treatment of the baked substitute meat and common beef are shown;
FIG. 9: a bar graph comparing the strength (a), fiber break time (B), hardness (C) of the substitute meat with that of regular beef was printed for 3D.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
3D food printing method using coaxial nozzle to insert artificial muscle fiber:
(1) preparation of soybean protein paste: respectively weighing 1g of CaCl21g KCl, 17g potato starch, 63.5mL distilled water at room temperatureStirring uniformly at 25 ℃, then adding 17g of soybean protein isolate and 0.5g of xanthan gum, mixing uniformly, storing in a refrigerator at 4 ℃ for 24 hours, and then rehydrating to obtain soybean protein paste;
(2) preparation of fiber solution: preparing carrageenan from kappa-carrageenan and iota-carrageenan according to a mass ratio of 2:1, adding water to dissolve the carrageenan, sodium alginate and glucomannan, storing the dissolved solution in a refrigerator at 4 ℃ for 24 hours, then rehydrating, refrigerating, centrifuging the mixture at 3000rpm for 15 minutes to remove air bubbles introduced during stirring to obtain a fiber solution, wherein the mass percentages of all substances in the prepared fiber solution are 1% of the sodium alginate, 1.5% of the carrageenan, 0% of the glucomannan and the balance of water;
(3)3D printing: printing by using a 3D food printer with a computer controlling three-axis positions, wherein the printing parameters are set as follows: the coaxial nozzle inner and outer diameter dimensions were 1.0mm and 1.6mm, the nozzle layer height was 1.8mm, the first layer height was 1.7mm, the nozzle speed was 20mm/s and a fill level of 70%, using a straight line fill pattern, the assembled coaxial nozzle was designed for co-flow extrusion, the inner fluid was the fiber solution, flowing through the syringe pump, and the outer fluid was soy protein paste, flowing through the 3D food printer, the syringe pump parameters were set to: the extrusion speed is 0.03mL/min, the volume of the injector is 20mL, the flow rate of the injection pump is constant before printing is started, and 3D printing substitute meat is prepared by printing.
Example 2:
the 3D food printing method of inserting the artificial muscle fiber by using the coaxial nozzle is characterized in that the mass percentages of all substances in the fiber solution prepared in the preparation process are 1% of sodium alginate, 2.5% of carrageenan, 0% of glucomannan and the balance of water; the remaining steps were the same as in example 1.
Example 3:
according to the 3D food printing method by inserting the artificial muscle fiber through the coaxial nozzle, the mass percentages of all substances in the fiber solution prepared in the preparation process are 1% of sodium alginate, 1.5% of carrageenan and 1.5% of glucomannan, and the balance is water; the remaining steps were the same as in example 1.
Example 4:
according to the 3D food printing method by inserting the artificial muscle fiber through the coaxial nozzle, the mass percentages of all substances in the fiber solution prepared in the preparation process are 1% of sodium alginate, 2.5% of carrageenan and 1.5% of glucomannan, and the balance is water; the remaining steps were the same as in example 1.
And (3) detection:
the 3D printed substitute meat prepared in examples 1-4 above was baked in an oven at 170 ℃ for 25 minutes and then cooled to 25 ℃ in 15 minutes; round-eyed beef was selected, completely thawed, and beef samples were cut in the same direction and size (length/width, 35 mm; height, 7 mm) as the 3D-printed replacement meat, and baked in an oven at 170 ℃ for 25 minutes (all measurements were made at room temperature):
(1) and (3) rheological analysis: the following three types of rheology tests were performed on the fiber solutions using a controlled stress rheometer and rheocepas software: frequency sweep, curing test and temperature sweep, and the rheological behavior from before printing to after treatment is explored, and the specific detection results are shown in fig. 1-2.
(2)3D printing performance: using a texture analyzer, a sample having dimensions of 1.5X 5X 0.7cm was attached to the apparatus and stretched at a speed of 1mm/s for 30mm in the fiber direction, and the force at break (MPa) and the time at break were measured. Cooked beef and 3D printed substitute meat samples were post-processed, cut into 20 x 5mm sizes, and compressed in a texture analyzer using a 35 mm flat-ended cylindrical probe. The test conditions were: the speed before the test was 3mm/s, the speed after the test was 1mm/s, the compression rate was 50%, the interval was 5s, the trigger value was 5g, and the results are shown in FIG. 9.
(3) Post-treatment conditions and product characteristics: 1. longitudinal and transverse shrinkage: the shrinkage of the 3D printed substitute meat and beef samples was recorded as a percentage reduction in cooked sample length perpendicular and parallel to the muscle fiber, respectively, compared to the original sample. The maximum length of the raw and cooked samples was measured using a digital caliper with an accuracy of 0.01 mm. 2. Cooking loss rate: calculated as the percentage weight reduction of the cooked sample compared to the original sample. After cooking, cool for 30 minutes and weigh. The specific results are shown in FIG. 8.
According to the detection, the 3D printing substitute meat prepared by the invention can keep a good shape after being cooked, and the elastic strength and the hardness of the 3D printing substitute meat are equivalent to those of beef, namely the 3D printing substitute meat prepared by the invention can effectively substitute meat products.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. A3D food printing method for inserting artificial muscle fibers by using coaxial nozzles is characterized by comprising the following steps of:
(1) preparation of soybean protein paste: selecting CaCl2Adding KCl and potato starch into distilled water, stirring and mixing at room temperature, adding soybean protein isolate and xanthan gum, continuously mixing uniformly to obtain slurry, storing at 4 deg.C for 24 hr, and rehydrating to obtain the final productSoybean protein paste;
(2) preparation of fiber solution: adding carrageenan, sodium alginate and glucomannan into water, mixing, stirring and dissolving to obtain a dissolved solution, storing the dissolved solution in a low-temperature environment of 4 ℃ for 24 hours, then rehydrating, and centrifuging the rehydrated dissolved solution to obtain a fiber solution.
(3)3D printing: printing by adopting a three-axis-position 3D food printer, designing an assembled coaxial nozzle for co-flow extrusion, filling the fiber solution in the step (2) with internal fluid, flowing through an injection pump, filling the soybean protein paste in the step (1) with external fluid, flowing through the 3D food printer, and printing by using a linear filling mass to obtain 3D printing substitute meat.
2. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: the mass parts of the substances in the step (1) are as follows: CaCl2:1 part, KCl: 1 part of potato starch: 17 parts of distilled water: 63.5 parts of soybean protein isolate: 17 parts of xanthan gum: 0.5 part.
3. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: the mass percentages of all the substances in the step (2) are as follows: carrageenin: 1.5-2.5%, sodium alginate: 1 percent, 0 to 1.5 percent of glucomannan and water for balancing the balance.
4. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: the carrageenan is a mixture of kappa-carrageenan and iota-carrageenan in a mass ratio of 2: 1.
5. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: the rotating speed of the centrifugation in the step (2) is 3000rpm, and the time of the centrifugation is 15 min.
6. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: in the step (3), the inner diameter and the outer diameter of the coaxial nozzle are 1.0mm and 1.6mm, the height between nozzle layers is 1.8mm, the height of the first layer is 1.7mm, the nozzle speed is 20mm/s, and the filling level is 70%.
7. The 3D food printing method for inserting artificial muscle fiber using a coaxial nozzle as claimed in claim 1, wherein: the parameters of the injection pump in the step (3) are set as follows: the extrusion rate was 0.03mL/min, the syringe volume was 20mL, and the syringe pump flow rate was constant before printing began.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111101422.4A CN113907181A (en) | 2021-09-18 | 2021-09-18 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111101422.4A CN113907181A (en) | 2021-09-18 | 2021-09-18 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113907181A true CN113907181A (en) | 2022-01-11 |
Family
ID=79235338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111101422.4A Pending CN113907181A (en) | 2021-09-18 | 2021-09-18 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113907181A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847396A (en) * | 2022-04-24 | 2022-08-05 | 华南农业大学 | Double-gel capable of printing protein network and preparation method and application thereof |
| CN115119897A (en) * | 2022-06-17 | 2022-09-30 | 上海食未生物科技有限公司 | 3D printing meat printing method and system |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100015318A1 (en) * | 2008-07-18 | 2010-01-21 | Shoichi Ito | Food composition |
| CN102048187A (en) * | 2009-10-27 | 2011-05-11 | 天津科技大学 | Extrusion production technique for meat simulated fibers |
| CN106510898A (en) * | 2016-12-21 | 2017-03-22 | 中国人民大学 | Multicomponent three-dimensional organism printing device and method based on multi-channel nozzle |
| CN108208768A (en) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | A kind of 3D printing food material based on potato starch and preparation method thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112715745A (en) * | 2020-12-30 | 2021-04-30 | 植物肉(杭州)健康科技有限公司 | Processing method of vegetable protein substituted meat |
-
2021
- 2021-09-18 CN CN202111101422.4A patent/CN113907181A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100015318A1 (en) * | 2008-07-18 | 2010-01-21 | Shoichi Ito | Food composition |
| CN102048187A (en) * | 2009-10-27 | 2011-05-11 | 天津科技大学 | Extrusion production technique for meat simulated fibers |
| CN106510898A (en) * | 2016-12-21 | 2017-03-22 | 中国人民大学 | Multicomponent three-dimensional organism printing device and method based on multi-channel nozzle |
| CN108208768A (en) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | A kind of 3D printing food material based on potato starch and preparation method thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112715745A (en) * | 2020-12-30 | 2021-04-30 | 植物肉(杭州)健康科技有限公司 | Processing method of vegetable protein substituted meat |
Non-Patent Citations (1)
| Title |
|---|
| HYUN JUNG KO等: "Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing", 《FOOD HYDROCOLLOIDS》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847396A (en) * | 2022-04-24 | 2022-08-05 | 华南农业大学 | Double-gel capable of printing protein network and preparation method and application thereof |
| CN115119897A (en) * | 2022-06-17 | 2022-09-30 | 上海食未生物科技有限公司 | 3D printing meat printing method and system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113907181A (en) | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle | |
| BR112021014510A2 (en) | MEAT ANALOGS AND PRODUCTION METHODS THEREOF | |
| CN102404997B (en) | Feed for fish farming | |
| CN114847396B (en) | Dual gel capable of printing protein network and preparation method and application thereof | |
| CN103857281A (en) | Edible animal chews | |
| CN111838399A (en) | Method for enhancing water retention of plant wiredrawing protein | |
| WO2018177717A1 (en) | Meat alternative comprising aqueous gelling composition | |
| Huang et al. | Use of food carbohydrates towards the innovation of plant-based meat analogs | |
| Wang et al. | 3D printing of soy protein-and gluten-based gels facilitated by thermosensitive cocoa butter in a model study | |
| CN114711326B (en) | Food printing material based on suspension 3D printing, preparation method thereof and application thereof in artificial meat | |
| Zhang et al. | The texture of plant protein‐based meat analogs by high moisture extrusion: A review | |
| CN109730272A (en) | It is a kind of using konjaku flour and carragheen as the preparation method of the blocky fat analogue of matrix | |
| KR101945298B1 (en) | Duck hams composition containing duck skin and method for producing the same | |
| CN113647568A (en) | Plant-based artificial meat and preparation method thereof | |
| CN106614892A (en) | High wheat bran dietary fiber cake flour | |
| Xia et al. | Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods | |
| Cho et al. | Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process | |
| Vallikkadan et al. | Meat alternatives: Evolution, structuring techniques, trends, and challenges | |
| CN104855786A (en) | Regeneration porridge rice and processing technology thereof | |
| CN112137035A (en) | High-fiber dried egg and preparation method thereof | |
| KR20230000107A (en) | Method for manufacturing plant-based meat with artifical muscle fiber inserted | |
| CN114794300A (en) | High-quality instant artificial meat sausage and processing method thereof | |
| CN114947114B (en) | Cordyceps militaris source artificial meat and preparation method thereof | |
| Zhang et al. | Effects of gel spatial structure and water state on 3D printability: A case study of honey bee pupa protein and soybean dietary fiber | |
| KR20170066291A (en) | Manufacturing method of the fat substitute material containing methyl cellulose and using the same low-fat hamburger patty |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220111 |