CN114409924B - Needle mushroom polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof - Google Patents
Needle mushroom polysaccharide-soybean protein gel suitable for 3D printing and preparation method thereof Download PDFInfo
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- CN114409924B CN114409924B CN202111415144.XA CN202111415144A CN114409924B CN 114409924 B CN114409924 B CN 114409924B CN 202111415144 A CN202111415144 A CN 202111415144A CN 114409924 B CN114409924 B CN 114409924B
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- flammulina velutipes
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- 238000010146 3D printing Methods 0.000 title claims abstract description 58
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 56
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims description 11
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 171
- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 171
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 128
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- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 75
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- 235000018102 proteins Nutrition 0.000 claims abstract description 55
- 239000007864 aqueous solution Substances 0.000 claims abstract description 39
- 238000007639 printing Methods 0.000 claims abstract description 31
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- 235000015097 nutrients Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 238000000502 dialysis Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 5
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- 230000001777 nootropic effect Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013376 functional food Nutrition 0.000 abstract description 2
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- 238000007792 addition Methods 0.000 description 16
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- 235000021433 fructose syrup Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 235000013575 mashed potatoes Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
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- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- 230000021715 photosynthesis, light harvesting Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000005381 potential energy Methods 0.000 description 1
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- 235000021075 protein intake Nutrition 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
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- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 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 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/075—Macromolecular gels
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N5/00—Undifferentiated human, animal or plant cells, e.g. cell lines; Tissues; Cultivation or maintenance thereof; Culture media therefor
- C12N5/0068—General culture methods using substrates
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- 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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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2533/00—Supports or coatings for cell culture, characterised by material
- C12N2533/50—Proteins
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2533/00—Supports or coatings for cell culture, characterised by material
- C12N2533/70—Polysaccharides
Abstract
The invention belongs to the field of foods and discloses flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which is prepared by taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution, uniformly mixing soybean protein and flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein cold gel, heating the polysaccharide-protein cold gel, and cooling to room temperature; the mass of the flammulina velutipes polysaccharide accounts for 1-10% of the total mass of the soybean protein and the flammulina velutipes polysaccharide. The invention also discloses a preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing. The flammulina velutipes polysaccharide-soybean protein gel is suitable for being prepared into 3D printing products, the printing products are uniform in quality, the printing accuracy reaches more than 98%, the printing stability reaches more than 99.7%, and the purposes of high-protein food processing, customized food structure and functional food nutrition are achieved.
Description
Technical Field
The invention belongs to the field of foods, in particular to the technical field of novel food processing, and relates to flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing and a preparation method thereof.
Background
The 3D printing technology is an additive manufacturing technology and has the advantages of high precision, high reproducibility, customization and the like. 3D prints can be through model construction shape, size, food that the filling rate is different to richen taste, improve palatability, promote food interest. Through the adjustment of materials, foods with different nutrition and tastes can be accurately customized, and the requirements of different people are met. However, the application of the 3D printing technology in food is limited mainly in food materials capable of realizing 3D printing, and expansion is needed.
The soybean protein is a high-nutrition plant protein with balanced amino acids, has the advantages of high nutrition, easy acquisition and the like, but the taste of the protein powder is unacceptable, and the protein powder is difficult to swallow and is not suitable for direct eating. The method is applied to 3D printing, can be used for manufacturing personalized customized food with balanced nutrition and unique taste, realizes nutrition accuracy, and helps people with special needs to take sufficient protein.
Soy protein gels are unsuitable for 3D printing processing due to their high strength and high brittleness. The proteins and the polysaccharides can spontaneously interact to form weak gel under the condition of no external treatment due to intermolecular interactions such as hydrogen bonds, hydrophobic interactions, van der Waals forces and the like, but the binding force is weak. The polysaccharide can generate Maillard reaction on protein to generate more stable covalent bond by heating and other external treatment modes, so that the gel strength is enhanced, and the gel is more stable. By controlling the proportion of polysaccharide to protein, the physical properties such as gel hardness, viscosity and the like can be adjusted to meet the 3D printing characteristics.
Zhou Peng et al (publication No. CN 109090616A) disclose a method for accurate 3D printing of high protein semi-fluid ready-to-eat food. The method comprises the steps of firstly dissolving polysaccharide colloid, adding high fructose syrup, then adding concentrated protein, uniformly mixing, and finally establishing a model to set printing parameters to realize printing. The printed finished product is not easy to collapse and deform and has good taste. However, the use of carrageenan, xanthan gum, sodium alginate and other hydrophilic polysaccharide colloids is not acceptable to consumers.
Sun Qinxiu et al (publication No. CN 112314890A) discloses a 3D printed shrimp paste-edible gum composition and a method for preparing the same. And mixing the minced shrimp with the edible gum to obtain the edible gum composition to realize 3D printing. The method is simple in preparation and suitable for large-scale industrialized production. But the post-treatment ripening step is required in the subsequent step, not the ready-to-eat food.
Zhang Han et al (publication No. CN 108477545A) disclose a method for 3D accurate printing of mashed potato/mashed purple potato cold plates which are easy to swallow. The method comprises the steps of cleaning potatoes and purple potatoes, peeling, slicing, steaming, pulping, adding xanthan gum and pectin, preserving heat, cooling to room temperature, seasoning, and finally printing by a machine. The method applies mashed potato and mashed purple potato to double-color printing, and improves taste and is easy to swallow. However, the process is complicated, and the hydrocolloid is used for adjusting physical properties, so that the method is not accepted by consumers.
Disclosure of Invention
The invention aims at solving the problems in the prior art and provides flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which has proper gel strength and viscoelastic property and can be applied to manufacturing of 3D printed foods.
In order to achieve the above object, the present invention provides the following technical solutions:
the flammulina velutipes polysaccharide-soybean protein gel is prepared by taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution, uniformly mixing soybean protein with flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein cold gel, heating the polysaccharide-protein cold gel at 80-95 ℃ to denature soybean protein, and cooling to room temperature.
The invention also aims to provide a preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which comprises the following steps:
step (1), dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution, mixing soybean protein with flammulina velutipes polysaccharide aqueous solution, and fully and uniformly stirring to obtain polysaccharide-protein cold gel;
step (2), heating the polysaccharide-protein cold gel at 80-95 ℃ for 25-35 min to denature soybean protein, so as to obtain a polysaccharide-protein hot mixture;
and (3) cooling the polysaccharide-protein hot mixture to room temperature to enable the soybean protein denatured at high temperature to form a novel gel structure, so as to obtain the flammulina velutipes polysaccharide-soybean protein gel.
In the step (1), the flammulina velutipes polysaccharide is prepared by the following method: cleaning, cutting, drying and grinding fresh flammulina velutipes, and sieving with a 80-100 mesh sieve to obtain flammulina velutipes powder; mixing flammulina velutipes powder and water according to the mass ratio of 1:20-30, heating in a water bath at 80-85 ℃ for 4-5 h, centrifuging the extracting solution at 8000r/min for 10-15 min, taking supernatant, adding 3-4 times of 95-100% ethanol by volume for overnight to obtain precipitate, dialyzing the precipitate in water by adopting a dialysis bag with the cutoff molecular weight of 3500kDa until the solution in the dialysis bag is uniform, concentrating under reduced pressure to 1/4-1/3 of the original volume to remove the ethanol possibly remained, and freeze-drying to obtain flammulina velutipes polysaccharide.
The flammulina velutipes polysaccharide aqueous solution is prepared by the following method: stirring and dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution; the mass fraction of the flammulina velutipes polysaccharide is 0.1-2%, preferably 0.167-1.25%.
The invention ensures that the flammulina velutipes polysaccharide is rapidly and uniformly dissolved in water by stirring. The stirring is magnetic stirring, the rotating speed of the magnetic stirring is 400-500 rpm, and the time of the magnetic stirring is 2-3 h.
The protein content of the soybean protein is 80-95%.
Preparation of polysaccharide-protein cryogels: taking the mass of flammulina velutipes polysaccharide in the flammulina velutipes polysaccharide aqueous solution as a reference, adding 9-99 mass times of soybean protein, preferably 12.33-99 mass times of soybean protein, and fully and uniformly mixing the soybean protein and the flammulina velutipes polysaccharide aqueous solution through stirring to form uniform gel-like solid without caking. In the polysaccharide-protein cold gel, the mass of the flammulina velutipes polysaccharide accounts for 1-10% of the total mass of the soybean protein and the flammulina velutipes polysaccharide, and preferably 1-7.5%. According to the invention, the apparent viscosity of the gel is controlled by controlling the dosage and the concentration of the soybean protein and the flammulina velutipes polysaccharide, so that the continuity of the 3D printing process of flammulina velutipes polysaccharide-soybean protein gel is ensured, and the 3D printing product has high accuracy; meanwhile, the gel strength of flammulina velutipes polysaccharide-soybean protein is controlled, so that the 3D printing product can be ensured to have better mechanical properties, and the 3D printing product has higher stability. The 3D printing of the flammulina velutipes polysaccharide-soybean protein gel product has the printing accuracy reaching more than 98 percent and the printing stability reaching more than 99.7 percent.
The mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide in the polysaccharide-protein cold gel is 14-18 percent (g/ml).
The soybean protein and the flammulina velutipes polysaccharide aqueous solution are mixed by stirring; the stirring speed is 200-500 rpm, and the stirring time is 30min.
In the step (2), the heating mode is water bath heating.
In the step (3), the polysaccharide-protein hot mixture is cooled to room temperature for 0.5-1 h under the room temperature condition, and the temperature is reduced under the room temperature condition, so that the problem that gel preservation is not facilitated due to excessively high ambient temperature and excessively long cooling time is avoided.
As the preferable technical scheme of the preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, the flammulina velutipes polysaccharide-soybean protein gel is refrigerated at the temperature of 2-6 ℃ for not more than 10 hours, preferably 2-10 hours, more preferably 7-10 hours, so as to reduce microbial activity, prolong the storage life and maintain the flammulina velutipes polysaccharide-soybean protein gel unchanged.
As the preparation method of the flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing, the flammulina velutipes polysaccharide-soy protein gel also comprises the steps of preparing flavor and/or adding nutrients.
The flavoring is as follows: adding flavoring agent as required while mixing soybean protein with needle mushroom polysaccharide water solution; the flavoring agent can be fructose syrup, and the adding amount of the fructose syrup is 1-2 mg of the fructose syrup/g of flammulina velutipes polysaccharide-soybean protein gel.
The added nutrients are as follows: in order to prevent some nutrients from being denatured by heat in the gel preparation process, the polysaccharide-protein hot mixture is cooled to room temperature, the nutrients are added, and the mixture is stirred for 5 to 10 minutes at a rotating speed of 200 to 300rpm, and uniformly mixed, so that the gel structure can be prevented from being damaged by excessive stirring under the stirring condition. The nutrient can be beta-carotene, folic acid and the like.
The invention also aims to provide the application of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing as a water-holding base material or a 3D printing base material or as a carrier for embedding functional substances or for embedding and culturing cells.
When the flammulina velutipes polysaccharide-soybean protein gel is used as a carrier for embedding functional substances, the flammulina velutipes polysaccharide-soybean protein gel is used for wrapping other nutrient substances, medicaments or pigment substances to prepare microgel particles, and after the flammulina velutipes polysaccharide-soybean protein gel is eaten, the nutrient substances or the medicaments are released to specific positions, or the 3D printing product releases color under certain treatment, such as microwave treatment.
The invention also aims to provide the application of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing in preparing intelligent food or 3D printing food.
When the flammulina velutipes polysaccharide-soybean protein gel disclosed by the invention is used for preparing 3D printing foods, the 3D printing is carried out: and establishing a 3D printing model, and setting parameters such as the diameter of the spray head, the moving speed of the spray head and the like to perform 3D printing.
The diameter of the printing nozzle can be selected to be 0.8-1.2 mm, the distance between the printing platform and the nozzle is 0.9-1.0 mm, the moving speed of the nozzle is 10-20 mm/s, the wire diameter is 26-30 mm, and the printing temperature is 25-60 ℃.
The invention has the beneficial effects that:
(1) the invention selects high-biological activity macromolecule flammulina velutipes polysaccharide as a raw material of the product, and the flammulina velutipes polysaccharide has the advantages of immune function, intelligence improving function and rich nutrition.
(2) The 3D printing characteristic of the soybean protein is improved by utilizing intermolecular combination of the natural polysaccharide flammulina velutipes polysaccharide and the soybean protein, and other hydrocolloids produced in an industrialized mode are not added, so that the flammulina velutipes polysaccharide and the soybean protein are easy to accept by consumers.
(3) The flammulina velutipes polysaccharide-soybean protein gel is suitable for preparing 3D printing products with various shapes, the printing accuracy reaches more than 98%, the printing stability reaches more than 99.7%, and the purposes of high-protein food processing, customized food structure and functional food nutrition are realized. The printing product has uniform texture, no obvious deformation in at least 30 minutes, strong stability and good shape maintenance.
(4) The invention has no complex processing process, strong operability and wide application scene.
(5) The product has high protein content and is high-quality protein with balanced amino acids, and can help solve the problem of insufficient protein intake.
Drawings
Fig. 1 is a 3D printed matter of example 3 flammulina velutipes polysaccharide-soy protein gel (flammulina velutipes polysaccharide addition amount 5%).
FIG. 2 viscosity changes of gels at different flammulina velutipes polysaccharide additions.
FIG. 3 changes in storage modulus of gels at different flammulina velutipes polysaccharide additions.
FIG. 4 changes in the energy dissipation modulus of gels at different flammulina velutipes polysaccharide loadings.
FIG. 5 is a physical diagram of a cylinder printed for 30 minutes at different flammulina velutipes polysaccharide addition amounts; wherein 0%, 1%, 2.5%, 5%, 7.5% and 10% represent the physical figures of the print cylinders corresponding to the gels prepared in comparative examples 2, 1, 2, 3, 4, 5 and 1 after 30 minutes, respectively.
Detailed Description
In order to make the technical features, objects and advantageous effects of the present invention more clearly understood by those skilled in the art, the technical aspects of the present invention will now be described in detail with reference to specific embodiments, and it should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.
The flammulina velutipes polysaccharide is prepared by the following steps: cleaning fresh needle mushrooms, cutting into sections, drying, grinding into powder, and sieving with an 80-mesh sieve to obtain needle mushroom powder; mixing flammulina velutipes powder and water according to a mass ratio of 1:25, heating in a water bath at 85 ℃ for 4 hours, centrifuging 12000g of an extracting solution for 10 minutes, taking supernatant, adding absolute ethyl alcohol with a volume being 4 times that of the supernatant for overnight to obtain precipitate, dialyzing the precipitate in water by adopting a dialysis bag with a cutoff molecular weight of 3500kDa until the solution in the dialysis bag is uniform, concentrating under reduced pressure until the volume is 1/4-1/3 of the original volume so as to remove possible residual ethyl alcohol, and freeze-drying to obtain flammulina velutipes polysaccharide.
Magnetic stirring is adopted, the rotating speed of the magnetic stirring is controlled to be 450rpm, and stirring is carried out for 3 hours, so that flammulina velutipes polysaccharide is uniformly dissolved in water, and flammulina velutipes polysaccharide aqueous solution is obtained.
Soybean protein (product number: S9510, brand: solarbio, purity: protein. Gtoreq.85%).
Example 1
The preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing comprises the following specific steps:
step (1), pretreatment: preparing flammulina velutipes polysaccharide aqueous solution with the concentration of 0.167%, adding soybean protein into the flammulina velutipes polysaccharide aqueous solution, fully stirring for 30min at the rotating speed of 300rpm until the total mass volume concentration (g/ml, the same applies hereinafter) of the soybean protein and flammulina velutipes polysaccharide is 16.67%, wherein the mass of the flammulina velutipes polysaccharide accounts for 1% of the total mass of the soybean protein and flammulina velutipes polysaccharide, and mixing the soybean protein and the flammulina velutipes polysaccharide aqueous solution until the soybean protein and the flammulina velutipes polysaccharide aqueous solution are uniform to obtain polysaccharide-protein cold gel;
step (2), heating: heating the protein-polysaccharide cold gel in water bath at 90 ℃ for 30min to obtain a polysaccharide-protein hot mixture;
step (3), cooling: the polysaccharide-protein hot mixture is cooled to room temperature within 0.5h, and is preserved at 4 ℃ after being cooled, thus obtaining the flammulina velutipes polysaccharide-soybean protein gel.
Example 2
The preparation method of the flammulina velutipes polysaccharide-composite gel suitable for 3D printing comprises the following specific steps:
step (1), pretreatment: preparing flammulina velutipes polysaccharide aqueous solution with the concentration of 0.417%, adding soybean protein into the flammulina velutipes polysaccharide aqueous solution, fully stirring for 30min at the rotating speed of 300rpm until the total mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide is 16.67%, wherein the mass of the flammulina velutipes polysaccharide accounts for 2.5% of the total mass of the soybean protein and the flammulina velutipes polysaccharide, and mixing the soybean protein and the flammulina velutipes polysaccharide aqueous solution until the soybean protein and the flammulina velutipes polysaccharide aqueous solution are uniform to obtain polysaccharide-protein cold gel;
step (2), heating: heating the protein-polysaccharide cold gel in water bath at 90 ℃ for 30min to obtain a polysaccharide-protein hot mixture;
step (3), cooling: the polysaccharide-protein hot mixture is cooled to room temperature within 0.5h, and is kept stand and preserved at 4 ℃ after being cooled, thus obtaining the flammulina velutipes polysaccharide-soybean protein gel.
Example 3
The preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing comprises the following specific steps:
step (1), pretreatment: preparing flammulina velutipes polysaccharide aqueous solution with the concentration of 0.835%, adding soybean protein into the flammulina velutipes polysaccharide aqueous solution, fully stirring for 30min at the rotating speed of 300rpm until the total mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide is 16.67%, wherein the mass of the flammulina velutipes polysaccharide accounts for 5% of the total mass of the soybean protein and the flammulina velutipes polysaccharide, and mixing the soybean protein and the flammulina velutipes polysaccharide aqueous solution until the soybean protein and the flammulina velutipes polysaccharide aqueous solution are uniform to obtain polysaccharide-protein cold gel;
step (2), heating: heating the protein-polysaccharide cold gel in water bath at 90 ℃ for 30min to obtain a polysaccharide-protein hot mixture;
step (3), cooling: the polysaccharide-protein hot mixture is cooled to room temperature within 0.5h, and is kept stand and preserved at 4 ℃ after being cooled, thus obtaining the flammulina velutipes polysaccharide-soybean protein gel.
Tightly filling flammulina velutipes polysaccharide-soybean protein gel into a 3D printer charging barrel, and selecting a printing nozzle with the diameter of 1.2 mm. And (3) making a 3D model, performing parameter setting slicing through slicing software, printing at a speed of 15mm/s and a printing temperature of 25 ℃, enabling the height of a printing platform to be 1mm, performing 3D printing in a filling mode of rectiliear and a filling rate of 80%, and obtaining a 3D printing physical image shown in figure 1.
Example 4
The preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing comprises the following specific steps:
step (1), pretreatment: preparing flammulina velutipes polysaccharide aqueous solution with the concentration of 1.25%, adding soybean protein into the flammulina velutipes polysaccharide aqueous solution, fully stirring for 30min at the rotating speed of 300rpm until the total mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide is 16.67%, wherein the mass of the flammulina velutipes polysaccharide accounts for 7.5% of the total mass of the soybean protein and the flammulina velutipes polysaccharide, and mixing the soybean protein and the flammulina velutipes polysaccharide aqueous solution until the soybean protein and the flammulina velutipes polysaccharide aqueous solution are uniform to obtain polysaccharide-protein cold gel;
step (2), heating: heating the protein-polysaccharide cold gel in water bath at 90 ℃ for 30min to obtain a polysaccharide-protein hot mixture;
step (3), cooling: the polysaccharide-protein hot mixture is cooled to room temperature within 0.5h, and is kept stand and preserved at 4 ℃ after being cooled, thus obtaining the flammulina velutipes polysaccharide-soybean protein gel.
Comparative example 1
The preparation of the flammulina velutipes polysaccharide-soybean protein gel comprises the following specific steps:
step (1), pretreatment: preparing flammulina velutipes polysaccharide aqueous solution with the concentration of 1.667%, adding soybean protein into the flammulina velutipes polysaccharide aqueous solution, fully stirring for 30min at the rotating speed of 300rpm until the total mass volume concentration of the soybean protein and flammulina velutipes polysaccharide is 16.67%, wherein the mass of the flammulina velutipes polysaccharide accounts for 10% of the total mass of the soybean protein and flammulina velutipes polysaccharide, and mixing the soybean protein and flammulina velutipes polysaccharide aqueous solution until the soybean protein and flammulina velutipes polysaccharide aqueous solution are uniform to obtain polysaccharide-protein cold gel;
step (2), heating: heating the protein-polysaccharide cold gel in water bath at 90 ℃ for 30min to obtain a polysaccharide-protein hot mixture;
step (3), cooling: the polysaccharide-protein hot mixture is cooled to room temperature within 0.5h, and is kept stand and preserved at 4 ℃ after being cooled, thus obtaining the flammulina velutipes polysaccharide-soybean protein gel.
Comparative example 2
The preparation of the pure soy protein gel comprises the following specific steps:
adding soybean protein into water, fully stirring for 30min at a rotating speed of 300rpm until the mass volume concentration of the soybean protein is 16.67%, and mixing the soybean protein water until the mass volume concentration of the soybean protein is uniform to obtain protein cold gel;
step (2), heating: heating the protein cold gel in water bath at 90deg.C for 30min to obtain a protein hot mixture;
step (3), cooling: cooling the hot protein mixture to room temperature within 0.5h, cooling, standing at 4deg.C for storage, and cooling to obtain pure soybean protein gel.
From fig. 2 to fig. 4, it can be seen that the viscosity of the gel is 1250 to 2400pa·s when the addition amount of the flammulina velutipes polysaccharide is 1 to 7.5%, the viscosity of the gel is reduced by 35 to 45% compared with that of the pure soybean protein gel, and the viscosity is improved by 10 to 40% when the addition amount of the flammulina velutipes polysaccharide is 10%. When the addition amount of the flammulina velutipes polysaccharide is 1-7.5%, the storage modulus corresponding to the gel is 600-1100 Pa, the compared pure soybean protein gel is reduced by 40-60%, and when the addition amount of the flammulina velutipes polysaccharide is 10%, the gel strength of the flammulina velutipes polysaccharide-soybean protein gel is improved by 9-60%. When the addition amount of the flammulina velutipes polysaccharide is 1-7.5%, the energy consumption modulus of the gel is 180-200 Pa, the energy consumption modulus is reduced by 50-62% compared with that of the pure soybean protein gel, the addition amount of the flammulina velutipes polysaccharide is increased by 32% at most when compared with that of the flammulina velutipes polysaccharide is 10%, and the addition of the flammulina velutipes polysaccharide controls the fluidity of the gel. From this, it was found that when the addition amount of flammulina velutipes polysaccharide was 1 to 7.5%, the soybean protein gel had fluidity and gel strength conforming to 3D printing, and the viscosity was moderate, the frequency dependence of storage modulus was reduced, and the internal gelation was enhanced.
3D printing of flammulina velutipes polysaccharide-soy protein gel prepared in example 1-example 4, comparative example 1, soy protein gel prepared in comparative example 2: tightly filling needle mushroom polysaccharide-soybean protein gel or soybean protein gel into a 3D printer cylinder, and selecting a printing nozzle with the diameter of 1.2 mm. And a 3D model (the model is set to be a cylinder with the diameter of 16mm and the height of 20 mm) is manufactured, parameter setting slicing is carried out through slicing software, the printing speed is 15mm/s, the printing temperature is 25 ℃, the printing platform height is 1mm, the filling rate is 80%, 3D printing is carried out, and a physical diagram after 30 minutes of a printed product is shown in figure 5. From the physical map of the printed product after 30 minutes, the height of the printed product of the pure soy protein gel (comparative example 1) was significantly higher than the set height of the model, because the gel strength was too high to release the elastic potential energy of the gel extruded from the spray head, and the print wire diameter was greater than the set, making the stack height higher than the set. In addition, the gel viscosity of the pure soy protein is high, and the friction between the gel and a nozzle in the extrusion process is high, so that the surface of a printed product is rough. The addition of the flammulina velutipes polysaccharide reduces the viscosity of the gel, so that the surface of the flammulina velutipes polysaccharide-soybean protein gel printing product is smoother and smoother. Meanwhile, the addition of flammulina velutipes polysaccharide reduces the strength of gel, so that the printing precision is improved.
The similarity of the printed product to the setting model at the completion of printing is determined to evaluate the accuracy of the printed product.
TABLE 1 accuracy of printed products
As shown in Table 1, the product accuracy of adding needle mushroom polysaccharide 1-10% is 98.5-99.9%. Compared with pure protein gel, the printing accuracy is obviously improved.
The difference in accuracy of the printed product after being left in the room temperature environment for 30 minutes was measured to evaluate the stability of the printed product.
TABLE 2 stability of printed products
As shown in Table 2, the stability of the product obtained by adding needle mushroom polysaccharide 1% -10% is 99.7-99.97%, and the addition amount of needle mushroom polysaccharide is preferably 1% -7.5% according to the stability of the printed product.
In summary, the mass of the flammulina velutipes polysaccharide in the polysaccharide-protein cold gel is controlled to be 1-7.5 percent of the total mass of the soybean protein and the flammulina velutipes polysaccharide (namely, the addition amount of the flammulina velutipes polysaccharide is 1-7.5 percent), and the flammulina velutipes polysaccharide is most suitable for 3D printing.
Claims (11)
1. Needle mushroom polysaccharide-soy protein gel suitable for 3D printing, which is characterized in that: the method comprises the steps of taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution, uniformly mixing the soybean protein with the flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein cold gel, heating the polysaccharide-protein cold gel at 80-95 ℃ for 25-35 min, and cooling to room temperature for 0.5-1 h under room temperature to obtain flammulina velutipes polysaccharide-soybean protein gel;
wherein the mass fraction of the flammulina velutipes polysaccharide aqueous solution is 0.1% -2%;
in the polysaccharide-protein cold gel, the mass of the flammulina velutipes polysaccharide accounts for 1 to 7.5 percent of the total mass of the soybean protein and the flammulina velutipes polysaccharide;
the mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide in the polysaccharide-protein cold gel is 14-18%.
2. A method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing as claimed in claim 1, characterized in that: the method comprises the following steps:
step (1), dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution, mixing soybean protein with flammulina velutipes polysaccharide aqueous solution, and fully and uniformly stirring to obtain polysaccharide-protein cold gel;
step (2), heating the polysaccharide-protein cold gel at 80-95 ℃ for 25-35 min to denature soybean protein, so as to obtain a polysaccharide-protein hot mixture;
and (3) cooling the polysaccharide-protein hot mixture to room temperature to enable the soybean protein denatured at high temperature to form a novel gel structure, so as to obtain the flammulina velutipes polysaccharide-soybean protein gel.
3. The method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 2, characterized in that: in the step (1), the flammulina velutipes polysaccharide is prepared by the following method: cleaning, cutting, drying and grinding fresh flammulina velutipes, and sieving with a 80-100 mesh sieve to obtain flammulina velutipes powder; mixing flammulina velutipes powder and water according to a mass ratio of 1:25, heating in a water bath at 80-85 ℃ for 4-5 h, centrifuging an extracting solution at 8000r/min for 10-15 min, taking a supernatant, adding 3-4 times of 95-100% ethanol by volume for overnight to obtain a precipitate, dialyzing the precipitate in water by adopting a dialysis bag with a cutoff molecular weight of 3500kDa, dialyzing until the solution in the dialysis bag is uniform, concentrating under reduced pressure until the volume is 1/4-1/3 of the original volume, and freeze-drying to obtain flammulina velutipes polysaccharide;
the flammulina velutipes polysaccharide aqueous solution is prepared by the following method: stirring and dissolving flammulina velutipes polysaccharide in water to prepare flammulina velutipes polysaccharide aqueous solution; the mass fraction of the flammulina velutipes polysaccharide is 0.1% -2%;
the protein content of the soybean protein is 80-95%.
4. A method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 3, characterized in that: the mass fraction of the flammulina velutipes polysaccharide is 0.167-1.25%.
5. The method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 2, characterized in that: in the step (1), in the polysaccharide-protein cold gel, the mass of the flammulina velutipes polysaccharide accounts for 1 to 7.5 percent of the total mass of the soybean protein and the flammulina velutipes polysaccharide;
the mass volume concentration of the soybean protein and the flammulina velutipes polysaccharide in the polysaccharide-protein cold gel is 14-18%.
6. The method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 2, characterized in that: in the step (3), the polysaccharide-protein hot mixture is cooled to room temperature under the room temperature condition for 0.5-1 h.
7. The method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 2, characterized in that: the flammulina velutipes polysaccharide-soybean protein gel is refrigerated at the temperature of 2-6 ℃ for not more than 10 hours.
8. The method for preparing flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing according to claim 2, characterized in that: further comprising flavoring and/or adding nutrients;
the flavoring is as follows: adding flavoring agent as required while mixing soybean protein with needle mushroom polysaccharide water solution;
the added nutrients are as follows: and (3) after the polysaccharide-protein hot mixture is cooled to room temperature, adding the nutrients, stirring for 5-10 min at the rotating speed of 200-300 rpm, and uniformly mixing.
9. The use of flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing as a water-holding substrate or a 3D printing substrate or as a carrier embedding a functional substance or on embedding and culturing cells according to claim 1.
10. Use of flammulina velutipes polysaccharide-soy protein gel suitable for 3D printing as claimed in claim 1 for the preparation of a nootropic foodstuff or a 3D printed foodstuff.
11. The use according to claim 10, characterized in that: when the flammulina velutipes polysaccharide-soybean protein gel is used for preparing 3D printing food, 3D printing is carried out: establishing a 3D printing model, and setting the diameter of a spray head and the moving speed of the spray head; the diameter of the printing nozzle is selected to be 0.8-1.2 mm, the distance between the printing platform and the nozzle is 0.9-1.0 mm, the moving speed of the nozzle is 10-20 mm/s, the wire diameter is 26-30 mm, and the printing temperature is 25-60 ℃.
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| CN110563856A (en) * | 2019-10-29 | 2019-12-13 | 沈阳翔源科技有限公司 | extraction method of flammulina velutipes polysaccharide |
| CN110771862A (en) * | 2019-09-05 | 2020-02-11 | 南京财经大学 | Self-assembled edible gel of soybean protein isolate and flammulina velutipes polysaccharide and preparation method and application thereof |
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| CN110771862A (en) * | 2019-09-05 | 2020-02-11 | 南京财经大学 | Self-assembled edible gel of soybean protein isolate and flammulina velutipes polysaccharide and preparation method and application thereof |
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