CN114766535A - 3D printed sorghum cookie biscuit and preparation method thereof - Google Patents
3D printed sorghum cookie biscuit and preparation method thereof Download PDFInfo
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- CN114766535A CN114766535A CN202210364449.0A CN202210364449A CN114766535A CN 114766535 A CN114766535 A CN 114766535A CN 202210364449 A CN202210364449 A CN 202210364449A CN 114766535 A CN114766535 A CN 114766535A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a 3D printed sorghum cookie and a preparation method thereof, wherein the cookie comprises the following raw materials in parts by weight: 20-25 parts of sorghum flour, 5-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 2-5 parts of powdered sugar, 10-15 parts of butter, 0.7-1.0 part of milk powder, 0.01-0.05 part of ammonium bicarbonate, 0.1-0.15 part of nano-cellulose and 20-25 parts of water, and the sorghum cookie biscuit with high fiber content, unique flavor, soft mouthfeel and exquisite molding is obtained by 3D printing through combined use of additives, namely the fucoidin and the nano-cellulose and a secondary proofing process.
Description
Technical Field
The invention relates to cookies, in particular to sorghum cookies printed in a 3D mode and a preparation method thereof.
Background
Sorghum is a grain which does not contain gluten, contains rich dietary fiber and contains trace elements such as calcium, iodine, phosphorus and the like, is a good dietary fiber supplement source, can partially replace wheat flour to be applied to foods such as baked foods, flour products and the like, and meets the requirements of gluten allergic people. However, the sorghum flour does not contain mucedin, and the addition of a large amount of the sorghum flour can reduce the content of gluten in dough, so that flour products are not easy to form, and the problem of application of the sorghum flour is solved.
The 3D food printer adopts a brand-new electronic blueprint system, so that the food can be conveniently printed, and meanwhile, people can be helped to design foods with different styles. People design a food style drawing on a computer and mix raw materials, and the electronic blueprint system displays the operation steps of the printer to complete the construction of food. The 3D printer greatly simplifies the manufacturing process of food, and meanwhile helps people to manufacture more nutritious, healthy and interesting food.
Chinese patent application with publication number CN104068090A discloses a sorghum biscuit and a preparation method thereof, and the main components of the sorghum biscuit are sorghum flour, medium gluten wheat flour, corn germ oil, sucrose, glucose, edible baking soda, salt, whole milk powder, eggs and a proper amount of water. The main forming raw material of the biscuit is medium gluten wheat flour, the addition amount of sorghum flour is small, the influence on the biscuit forming is small, and the 3D printing technology is not adopted for biscuit design.
The Chinese patent application with publication number CN107079958A discloses a method for making nutritious staple food grain biscuits based on a 3D printing technology, which comprises the following steps: weighing and sieving rice flour, wheat flour, corn flour, potato powder and soybean flour, mixing with water, cream, xylitol, soybean oil, salt and baking soda, stirring until the system is uniform, adding into a hot extrusion type 3D printer, controlling the preheating temperature of the materials to be 55-100 ℃, and printing and stacking to obtain the required three-dimensional solid food; baking in an oven at 150-. The manufactured biscuit can keep delicate and complex pattern shapes, and the combination of nutrition and attractiveness of the product is realized. The biscuit mainly uses wheat flour and starch raw materials, does not contain high dietary fiber raw materials such as sorghum flour and the like, is easy to print and form, and needs to be preheated during 3D printing.
Therefore, how to use sorghum flour in large quantities to obtain biscuits with high dietary fiber content is a problem to be solved.
Disclosure of Invention
The invention aims to provide a sorghum cookie which can use a large amount of sorghum flour, is easy to form and print in a 3D mode, has good taste and high dietary fiber content, and can be finely and variously shaped, and a preparation method thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the 3D printed sorghum cookies comprise the following raw materials in parts by weight: 20-25 parts of sorghum flour, 5-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 2-5 parts of powdered sugar, 10-15 parts of butter, 0.7-1.0 part of milk powder, 0.01-0.05 part of ammonium bicarbonate, 0.1-0.15 part of nano-cellulose and 20-25 parts of water; preparing dough, fermenting at 45-55 deg.C and 75-85% relative humidity for 15-30min, 3D printing to obtain blank, standing at 20-30 deg.C and 75-85% relative humidity, and fermenting for 10-20 min; and baking to obtain the sorghum cookies.
In one embodiment of the invention, the weight parts of the raw materials are as follows: 21-24 parts of sorghum flour, 6-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 3-4 parts of powdered sugar, 10-14 parts of butter, 0.8-1.0 part of milk powder, 0.02-0.05 part of ammonium bicarbonate, 0.11-0.15 part of nano-cellulose and 21-24 parts of water.
The preferable weight parts of the raw materials are as follows: 23 parts of sorghum flour, 10 parts of whole wheat flour, 3 parts of soybean dietary fiber, 2 parts of fucoidin, 4 parts of powdered sugar, 10 parts of butter, 0.7 part of milk powder, 0.05 part of ammonium bicarbonate, 0.15 part of nano-cellulose and 24 parts of water.
In one embodiment of the present invention, the primary proofing conditions are preferably: fermenting at 55 deg.C and relative humidity of 75% for 20 min.
In one embodiment of the present invention, the secondary proofing conditions are preferably: fermenting at 30 deg.C and relative humidity of 75% for 20 min.
The second object of the present invention is to provide a method for preparing 3D-printed sorghum cookies, which is characterized by comprising the steps of:
s1 powder mixing: sieving sorghum flour, whole wheat flour and soybean dietary fiber, and stirring with fucoidin and milk powder for 1-2min to obtain premixed flour;
s2 dough preparation: stirring butter and sugar powder in a stirrer for 1-3min to whiten and completely fuse, adding premixed powder obtained from S1, ammonium bicarbonate, nanocellulose and water, and stirring for 6-10min to obtain dough;
s3 printing and molding: putting the dough obtained in the step S2 into a proofing box with the relative humidity of 75% -85% at the temperature of 45-55 ℃ for 15-30min, taking out the dough, stirring the dough for 2-4min again, putting the dough into a 3D printer, printing the dough into three-dimensional solid food according to preset model parameter information, then putting the three-dimensional solid food at the temperature of 20-30 ℃ with the relative humidity of 75% -85%, and proofing for 10-20min for the second time; obtaining biscuit green bodies;
s4 baking: and (4) putting the biscuit raw blank obtained in the step S3 into an oven with the temperature of 170-200 ℃, baking for 8-12min, taking out, and cooling on a cooling rack to obtain the 3D printed sorghum cookie biscuit.
In one embodiment of the invention, the nozzle diameter of the 3D printer is 2mm, the material extrusion rate is 4-6mm, the printing movement rate is 10-20mm/s, and the printing temperature is 20-30 ℃.
In one embodiment of the present invention, the preferred conditions for one proofing of the dough are: fermenting at 55 deg.C and 75% relative humidity for 20 min.
In one embodiment of the present invention, the preferred conditions for the secondary proofing are: fermenting at 25 deg.C and relative humidity of 75% for 10 min.
In one embodiment of the invention, the biscuit raw materials comprise the following components in parts by weight: 20-25 parts of sorghum flour, 5-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 2-5 parts of powdered sugar, 10-15 parts of butter, 0.7-1.0 part of milk powder, 0.01-0.05 part of ammonium bicarbonate, 0.1-0.15 part of nano-cellulose and 20-25 parts of water.
In one embodiment of the invention, the biscuit raw materials comprise the following components in parts by weight: 21-24 parts of sorghum flour, 6-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 3-4 parts of powdered sugar, 10-14 parts of butter, 0.8-1.0 part of milk powder, 0.02-0.05 part of ammonium bicarbonate, 0.11-0.15 part of nano-cellulose and 21-24 parts of water.
The preferable weight parts of the raw materials are as follows: 23 parts of sorghum flour, 10 parts of whole wheat flour, 3 parts of soybean dietary fiber, 2 parts of fucoidin, 4 parts of powdered sugar, 10 parts of butter, 0.7 part of milk powder, 0.05 part of ammonium bicarbonate, 0.15 part of nano-cellulose and 24 parts of water.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts the health concept of high dietary fiber, adds sorghum flour, whole wheat flour, soybean dietary fiber and the like, obtains personalized biscuits by using a 3D printing technology, and realizes the combination of product nutrition and attractiveness.
2. According to the invention, through the first proofing technology and the second proofing technology, the dough is easier to extrude, and the biscuit has a loose taste.
3. According to the invention, through the combined use of the additive nano-cellulose and fucoidin and the two-time proofing process, the forming of the low-gluten biscuit is improved, the printing continuity of the material is improved, and the manufactured biscuit can well keep the printed shape.
Drawings
Fig. 1 is a 3D printed sorghum cookie biscuit green body prepared in example 1 of the present invention;
fig. 2 is a 3D printed sorghum cookie made according to example 1 of the present invention;
fig. 3 is a 3D printed sorghum cookie dough prepared in example 2 of the present invention;
fig. 4 is a 3D printed sorghum cookie made in example 2 of the present invention;
fig. 5 is a 3D printed sorghum cookie biscuit green blank without added nanocellulose and fucoidan;
fig. 6 is a 3D printed sorghum cookie biscuit blank without two proofs.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A preparation method of 3D printed sorghum cookies comprises the following steps:
s1 powder mixing: sieving 220 parts of sorghum flour, 70 parts of whole wheat flour and 40 parts of soybean dietary fiber, and stirring with 15 parts of fucoidin and 10 parts of milk powder for 2min to obtain premixed flour;
s2 dough preparation: stirring 150 parts of butter and 23 parts of powdered sugar in a stirrer for 2min, adding the premixed flour obtained in the step S1, 0.3 part of ammonium bicarbonate, 1.2 parts of nano cellulose and 200 parts of water, and stirring for 8min to obtain dough;
s3 printing and molding: putting the dough obtained in the step S2 into a proofing box with the relative humidity of 80% at 50 ℃ for proofing for 25min, taking out the dough, stirring the dough for 3min again, putting the dough into a 3D printer, printing the dough into three-dimensional solid food with the diameter of 30mm and the height of 20mm according to preset cylinder model parameter information, wherein the diameter of a nozzle of the 3D printer is 2mm, the material extrusion rate is 4mm, the printing moving rate is 10mm/S, the printing temperature is 25 ℃, then placing the dough at 25 ℃ with the relative humidity of 80%, and performing secondary proofing for 15 min; obtaining biscuit green bodies;
s4 baking: and (4) putting the biscuit raw blank obtained in the step (S3) into an oven at 180 ℃, baking for 10min, taking out, and cooling on a cooling rack to obtain the 3D printed sorghum cookie biscuit.
Example 2
A preparation method of 3D printed sorghum cookies comprises the following steps:
s1, powder mixing: sieving 230 parts of sorghum flour, 100 parts of whole wheat flour and 30 parts of soybean dietary fiber, and stirring with 20 parts of fucoidin and 7 parts of milk powder for 3min to obtain premixed flour;
s2 dough preparation: stirring 100 parts of butter and 40 parts of powdered sugar in a stirrer for 3min, adding the premixed flour obtained in the step S1, 0.5 part of ammonium bicarbonate, 1.5 parts of nano cellulose and 240 parts of water, and stirring for 10min to obtain dough;
s3 printing and molding: putting the dough obtained in the step S2 into a proofing box with the relative humidity of 75% at 55 ℃ for proofing for 20min, taking out the dough, stirring the dough for 4min again, putting the dough into a 3D printer, printing the dough into three-dimensional solid food with the diameter of 30mm and the height of 1mm according to preset cylinder model parameter information, wherein the diameter of a nozzle of the 3D printer is 2mm, the extrusion rate of the material is 5mm, the printing moving rate is 15mm/S, the printing temperature is 25 ℃, putting the dough at 25 ℃ again, the relative humidity is 75%, and performing secondary proofing for 10 min; obtaining biscuit green bodies;
s4 baking: and (4) putting the biscuit raw blank obtained in the step (S3) into an oven at 200 ℃, baking for 12min, taking out, and cooling on a cooling rack to obtain the 3D printed sorghum cookie.
The sorghum cookie biscuit raw embryo and the sorghum cookie biscuit prepared by the embodiments 1 and 2 are respectively shown in figures 1 to 4, the biscuit raw embryo material is continuous and good in support, and the raw embryo after 3D printing is complete in structure and clear in texture.
Comparative example 1 processing method without adding nanocellulose and fucoidan
Comparative example 1 without adding nanocellulose and fucoidan, and the rest of example 2, 3D-printed sorghum cookie biscuit raw embryo is discontinuous and incomplete in printed product as shown in fig. 5.
Comparative example 2 processing method without two proofing processes
Comparative example 2 except that the two proofing steps were omitted, the 3D-printed sorghum cookie biscuit green bodies were as shown in fig. 6, and the printed finished products were discontinuous and incomplete as in example 2.
To sum up, the 3D printed sorghum cookie biscuit blank without adding nanocellulose and fucoidan in control example 1 is shown in fig. 5, the 3D printed sorghum cookie biscuit blank without performing two proofs on the dough in control example 2 is shown in fig. 6, and both treatment methods result in discontinuous and incomplete printed finished product. According to the invention, the high-fiber 3D printing material is improved by adding the nano-cellulose and fucoidin to combine the dough for two times of proofing, the network structure of the dough is improved, the dough has good support property, the continuity of the material is enhanced, and finally the blank of the printed biscuit is three-dimensional and complete.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (11)
1. The 3D printed sorghum cookie is characterized in that the sorghum cookie is prepared from the following raw materials in parts by weight: 20-25 parts of sorghum flour, 5-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 2-5 parts of powdered sugar, 10-15 parts of butter, 0.7-1.0 part of milk powder, 0.01-0.05 part of ammonium bicarbonate, 0.1-0.15 part of nano-cellulose and 20-25 parts of water; preparing dough, performing primary proofing for 15-30min at 45-55 deg.C and 75-85% relative humidity, preparing blank by 3D printing, and performing secondary proofing for 10-20min at 20-30 deg.C and 75-85% relative humidity; and baking to obtain the sorghum cookies.
2. The 3D-printed sorghum cookie biscuit according to claim 1, wherein the sorghum cookie biscuit is prepared from the following raw materials in parts by weight: 21-24 parts of sorghum flour, 6-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 3-4 parts of powdered sugar, 10-14 parts of butter, 0.8-1.0 part of milk powder, 0.02-0.05 part of ammonium bicarbonate, 0.11-0.15 part of nano-cellulose and 21-24 parts of water.
3. The 3D-printed sorghum cookie biscuit of claim 2, wherein the raw materials comprise, in parts by weight: 23 parts of sorghum flour, 10 parts of whole wheat flour, 3 parts of soybean dietary fiber, 2 parts of fucoidin, 4 parts of powdered sugar, 10 parts of butter, 0.7 part of milk powder, 0.05 part of ammonium bicarbonate, 0.15 part of nano-cellulose and 24 parts of water.
4. 3D-printed sorghum cookies as claimed in any one of claims 1 to 3, wherein the preferred one-time proofing conditions are: fermenting at 55 deg.C and relative humidity of 75% for 20 min.
5. 3D-printed sorghum cookies according to any one of claims 1-3, characterized in that the preferred secondary proofing conditions are: fermenting at 30 deg.C and relative humidity of 75% for 20 min.
6. A method for preparing a 3D printed sorghum cookie biscuit according to any of claims 1 to 5, comprising the steps of:
s1 powder mixing: sieving sorghum flour, whole wheat flour and soybean dietary fiber, and stirring with fucoidin and milk powder for 1-2min to obtain premixed flour;
s2 dough preparation: stirring butter and sugar powder in a stirrer for 1-3min until the butter and the sugar powder are whitish and completely fused, adding the premixed powder obtained from S1, ammonium bicarbonate, nano cellulose and water, and stirring for 6-10min to obtain dough;
s3 printing and molding: putting the dough obtained in the step S2 into a proofing box with the relative humidity of 75% -85% at the temperature of 45-55 ℃ for 15-30min, taking out the dough, stirring the dough for 2-4min again, putting the dough into a 3D printer, printing three-dimensional solid food according to preset model parameter information, then placing the three-dimensional solid food at the temperature of 20-30 ℃ with the relative humidity of 75% -85%, and proofing for 10-20min for the second time; obtaining biscuit green bodies;
s4 baking: and (4) putting the biscuit raw blank obtained in the step S3 into an oven with the temperature of 170-200 ℃, baking for 8-12min, taking out, and cooling on a cooling rack to obtain the 3D printed sorghum cookie biscuit.
7. The method according to claim 6, wherein the nozzle diameter of the 3D printer is 2mm, the material extrusion rate is 4-6mm, the printing movement rate is 10-20mm/s, and the printing temperature is 20-30 ℃.
8. The method of claim 6 or 7, wherein the preferred proofing conditions for the dough are: fermenting at 55 deg.C and 75% relative humidity for 20 min.
9. The method according to claim 7 or 8, characterized in that the preferred conditions for the secondary proofing are: fermenting at 25 deg.C and relative humidity of 75% for 10 min.
10. The method of claim 7 or 8, characterized in that the biscuit comprises the following raw materials in parts by weight: 20-25 parts of sorghum flour, 5-10 parts of whole wheat flour, 3-5 parts of soybean dietary fiber, 1-2 parts of fucoidin, 2-5 parts of powdered sugar, 10-15 parts of butter, 0.7-1.0 part of milk powder, 0.01-0.05 part of ammonium bicarbonate, 0.1-0.15 part of nano-cellulose and 20-25 parts of water.
11. The method of claim 10, characterized in that the biscuit comprises the following raw materials in parts by weight: 23 parts of sorghum flour, 10 parts of whole wheat flour, 3 parts of soybean dietary fiber, 2 parts of fucoidin, 4 parts of powdered sugar, 10 parts of butter, 0.7 part of milk powder, 0.05 part of ammonium bicarbonate, 0.15 part of nano-cellulose and 24 parts of water.
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