CN115152995A - 一种易吸收的富含类胡萝卜素3d打印产品的制备方法 - Google Patents
一种易吸收的富含类胡萝卜素3d打印产品的制备方法 Download PDFInfo
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- CN115152995A CN115152995A CN202210586518.2A CN202210586518A CN115152995A CN 115152995 A CN115152995 A CN 115152995A CN 202210586518 A CN202210586518 A CN 202210586518A CN 115152995 A CN115152995 A CN 115152995A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种易吸收的富含类胡萝卜素3D打印产品的制备方法，属于健康产品加工技术领域。该制备方法首先将蛋白质水相与负载类胡萝卜素的油相混合均匀，经高压微射流得到类胡萝卜素蛋白乳液，加入多糖，均质，水浴加热后，置于4℃冰箱冷却形成凝胶；建立打印模型，设置打印参数完成打印，经真空冷冻干燥得到易吸收的富含类胡萝卜素3D打印产品。本发明所得产品有效提高了类胡萝卜素的稳定性，促进人体的消化吸收，提高其生物利用度，同时，结合3D打印技术可以满足人们在个性化饮食上的需求。
Description
技术领域
本发明涉及健康产品加工技术领域，尤其是一种易吸收的富含类胡萝卜素3D打印产品的制备方法。
背景技术
类胡萝卜素广泛存在于自然界中，是一类具有8个类异戊二烯基本结构且功能多种多样的脂溶性天然色素，主要包括维生素A原活性、抗氧化特性、抗炎特性、增强免疫以及预防癌症、心血管疾病和黄斑变性等，对人体健康有益。人体本身不能合成类胡萝卜素，需从日常饮食中获取，但类胡萝卜素在胃肠道溶解性低，且晶体构型不利于人体的消化吸收，生物利用率低，同时，类胡萝卜素在食物中的结合方式、膳食的结构、胃肠道的环境都会影响类胡萝卜素的生物利用率。因此，需要借助食品级运载体系将其进行包埋，来提高类胡萝卜素的稳定性和生物利用率。
研究包埋类胡萝卜素的运载体系很多，主要有乳液、脂质体、凝胶颗粒、水分散性粉末等。然而，普通乳液热不稳定，多层乳液及凝胶颗粒工艺复杂，微乳体系小分子表面活性剂用量大，脂质体不仅工艺复杂，溶剂使用也存在安全问题，水分散性粉末虽然稳定性高，但需要重新分散使用。因此，既能提高类胡萝卜素稳定性及生物有效性，又具有简单工艺，可实现食品功能化及个性化定制的新技术对提高类胡萝卜素在食品工业中的应用至关重要。
3D打印技术，也被称为增材制造，通过软件设计产品的程序，然后将粉末状、液体等可黏合材料分层制造、逐层叠加，打印成各种三维产品，综合了计算机、精密传动、数控技术和材料科学等技术知识的新型快速成型技术。对于食品行业来说，3D打印技术的应用有很大的优势，拓宽食品原料来源，丰富食品样式，改良食品品质，提供科学合理的营养饮食。
李建东等(2020)发明了一种稳定、高生物利用度的类胡萝卜素微胶囊及其制备方法(CN 111903846A)，首先将类胡萝卜素与有机溶剂混合，再与热油脂通入分散系统，分散液与胶体水溶液混合得到乳状液，最后通过喷雾造粒并干燥得到类胡萝卜素微胶囊，制备过程复杂。这与本发明的类胡萝卜素包埋方法和后处理技术有明显不同，本发明的制备工艺更为简单高效。
刘本国等(2020)发明了一种负载β-胡萝卜素的乳液凝胶的制备方法(CN111096443A)，该方法以类黄酮类化合物诱导形成乳液凝胶；胡昊等(2020)发明了一种基于植物蛋白与坚果油的β-胡萝卜素乳液凝胶及其制备方法(CN111642745A)，该发明以盐诱导和酶诱导的方法形成凝胶。而本发明是以热诱导的方式形成蛋白多糖乳液凝胶，对于热诱导凝胶化，热量引起蛋白质的疏水基团暴露，疏水基团进一步自组装形成三维网络结构，不需要额外添加盐和酶，制备方法简单高效。
杨晓泉等(2016)发明公开了一种谷物蛋白基类胡萝卜素乳液凝胶及其制备方法与应用(CN 106035743A)，该发明作为涂抹用油、起酥油应用于烘焙食品中，这与本发明采用3D打印和真空冷冻干燥技术制成即食性口感酥脆的食品有明显不同。
贾晓燕等(2021)发明了一种β-胡萝卜素营养强化奶及其制备方法(CN113243424A)，该发明以鱼明胶和β-胡萝卜素混合喷雾干燥制备微胶囊，剪切、巴氏杀菌后制得营养强化奶，过程复杂且贮藏期短，而本发明的食品经过干燥后易存放，贮藏期较长。
张慜等(2018)发明了一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法(CN108477545A)，该专利主要以淀粉为基料的适合老年人吞咽的双色餐饮冷盘的打印，而本发明主要以蛋白多糖乳液凝胶负载类胡萝卜素，侧重于食品的营养价值。
胡秋辉等(2021)发明了一种适用于3D打印的金针菇多糖-大豆蛋白凝胶及其制备方法(CN 114409924A)，该方法将金针菇多糖溶于水制备成金针菇多糖水溶液，然后将大豆蛋白与金针菇多糖水溶液混合得到多糖-蛋白质冷凝胶，加热冷却后用于3D打印。本方法中蛋白质和多糖的处理方法不同，并且本体系负载类胡萝卜素，不仅适用于3D打印，同时实现了食品营养强化的目的。
赵婉艺等(2014)发明了一种多口味夹心食品的3D打印生产方法(CN104365954A)，该方法可以根据设计的需求打印出具有不同的空间形状和数量的3D食品。本发明在满足3D打印个性化的需求外，同时满足营养的要求。
发明内容
本发明要解决的技术问题是：提供一种易吸收的富含类胡萝卜素3D打印产品的制备方法，采用蛋白和多糖构建适用于3D打印的原料，通过控制蛋白与多糖的比例，可以调整凝胶的硬度、粘度等物理性质，使其符合3D打印特性。通过运载类胡萝卜素，提高类胡萝卜素的稳定性，促进人体的消化吸收。为3D打印功能性产品的发展提供理论依据。
本发明解决其技术问题所采用的技术方案是：一种易吸收的富含类胡萝卜素3D打印产品的制备方法，首先将蛋白质分散于磷酸盐缓冲溶液中形成水相，将类胡萝卜素配合超声处理溶于食用油中形成油相，蛋白质水相与负载类胡萝卜素的油相混合均匀，经高压微射流得到类胡萝卜素蛋白乳液，加入多糖，均质，水浴加热25～35min后，置于4℃冰箱冷却形成凝胶，得到类胡萝卜素蛋白多糖乳液凝胶，将所得类胡萝卜素蛋白多糖乳液凝胶装入打印料筒中，建立打印模型，设置打印参数完成打印，经真空冷冻干燥得到易吸收的富含类胡萝卜素3D打印产品。
所述方案中，蛋白质为大豆蛋白、乳清蛋白、花生蛋白和豌豆蛋白中的一种或多种。
所述方案中，蛋白质分散于pH为7.0～7.5的磷酸盐缓冲溶液中形成水相，其中蛋白质与磷酸盐缓冲溶液的质量百分比为1:5～1:15。
所述方案中，类胡萝卜素为β-胡萝卜素、叶黄素、番茄红素和玉米黄质中的一种或多种，食用油为玉米油、大豆油、菜籽油和棕榈油中的一种或多种。
所述方案中，将类胡萝卜素溶解于食用油中形成油相，其中类胡萝卜素含量为0.3～1％，超声功率为80～100W，超声时间为15～25min，超声温度为50～65℃。
所述方案中，水相和油相混合比例为9:1～7:3。
所述方案中，高压微射流压强为15000～20000psi，均质2～3次。
所述方案中，多糖为瓜尔豆胶、刺槐豆胶、魔芋胶、黄原胶、阿拉伯胶和壳聚糖中的一种或者多种。
所述方案中，以乳液体积百分比计，蛋白为5～15％，多糖为3～10％，类胡萝卜素为0.03～0.1％。
所述方案中，水浴加热温度为70～90℃。
所述方案中，打印参数为喷头直径0.8mm，打印温度25～35℃，打印速度15～20mm/s，填充比50～100％。
所述方案中，真空冷冻干燥的真空度为20Pa，温度-55℃，干燥时间为18～28h，所得产品中类胡萝卜素含量为1.8～3.0mg/粒。
本发明的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其有益效果是：
(1)本发明的制备方法简便易行，以蛋白-多糖乳液凝胶稳定类胡萝卜素，类胡萝卜素负载率高，稳定性好，且有利于人体对类胡萝卜素的消化吸收。
(2)本发明通过蛋白和多糖交联形成乳液凝胶，具有稳定的粘度和流动性，满足3D打印技术对食品材料的要求，出料顺畅、不易堵塞，打印精度高。
(3)本发明采用3D打印和真空冷冻干燥技术，设计不同的模型，使产品具有酥脆的口感和丰富的视觉效果，实现产品的个性化定制。
具体实施方式
现在结合实施例对本发明作进一步详细的说明。
实施例1：一种易吸收的富含β-胡萝卜素3D打印产品的制备方法
首先将乳清蛋白分散于pH为7.0的磷酸盐缓冲溶液中形成水相，蛋白质与磷酸盐缓冲溶液的质量百分比为1:10，在超声功率100W，超声温度60℃条件下，超声20min，β-胡萝卜素溶于玉米油中形成油相，β-胡萝卜素的含量为0.5％；水相和油相10:1混合，经18000psi高压微射流均质2次得到β-胡萝卜素蛋白乳液。加入刺槐豆胶，以乳液体系百分比计，乳清蛋白10％，刺槐豆胶5％，β-胡萝卜素0.05％，充分混合，均质，在90℃下水浴加热30min，置于4℃冰箱冷却形成凝胶。将所得β-胡萝卜素蛋白多糖乳液凝胶装入打印料筒中，打印参数为喷头直径0.8mm，打印温度25℃，打印速度15mm/s，填充比50％。打印完成后进行真空冷冻干燥，真空度为20Pa，温度-55℃，得到易吸收的富含类胡萝卜素3D打印产品，所得产品中β-胡萝卜素的含量为1.8mg。
实施例2：一种易吸收的富含叶黄素3D打印产品的制备方法
首先将乳清蛋白分散于pH为7.0的磷酸盐缓冲溶液中形成水相，蛋白质与磷酸盐缓冲溶液的质量百分比为1:10，在超声功率100W，超声温度60℃条件下，超声20min，叶黄素溶于玉米油中形成油相，叶黄素的含量为0.5％；水相和油相10:1混合，经18000psi高压微射流均质2次得到叶黄素蛋白乳液。加入瓜尔豆胶，以乳液体系百分比计，乳清蛋白10％，瓜尔豆胶7％，叶黄素0.05％，充分混合，均质，在90℃下水浴加热30min，置于4℃冰箱冷却形成凝胶。将所得叶黄素蛋白多糖乳液凝胶装入打印料筒中，打印参数为喷头直径0.8mm，打印温度25℃，打印速度15mm/s，填充比100％。打印完成后进行真空冷冻干燥，真空度为20Pa，温度-55℃，得到易吸收的富含类胡萝卜素3D打印产品，所得产品中叶黄素的含量为2.5mg。
以上述依据本发明的理想实施例为启示，通过上述的说明内容，相关工作人员完全可以在不偏离本项发明技术思想的范围内，进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容，必须要根据权利要求范围来确定其技术性范围。
Claims (12)
1.一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：首先将蛋白质分散于磷酸盐缓冲溶液中形成水相，将类胡萝卜素配合超声处理溶于食用油中形成油相，蛋白质水相与负载类胡萝卜素的油相混合均匀，经高压微射流得到类胡萝卜素蛋白乳液，加入多糖，均质，水浴加热25～35min后，置于4℃冰箱冷却形成凝胶，得到类胡萝卜素蛋白多糖乳液凝胶，将所得类胡萝卜素蛋白多糖乳液凝胶装入打印料筒中，建立打印模型，设置打印参数完成打印，经真空冷冻干燥得到易吸收的富含类胡萝卜素3D打印产品。
2.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述蛋白质为大豆蛋白、乳清蛋白、花生蛋白和豌豆蛋白中的一种或多种。
3.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述磷酸盐缓冲溶液pH为7.0～7.5，蛋白质与磷酸盐缓冲溶液的质量百分比为1:5～1:15。
4.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述类胡萝卜素为β-胡萝卜素、叶黄素、番茄红素和玉米黄质中的一种或多种，食用油为玉米油、大豆油、菜籽油和棕榈油中的一种或多种。
5.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述类胡萝卜素含量为0.3～1％，超声功率为80～100W，超声时间为15～25min，超声温度为50～65℃。
6.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述水相和油相混合比例为9:1～7:3。
7.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述高压微射流压强为15000～20000psi，均质2～3次。
8.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述多糖为瓜尔豆胶、刺槐豆胶、魔芋胶、黄原胶、阿拉伯胶和壳聚糖中的一种或者多种。
9.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：以乳液体积百分比计，蛋白质为5～15％，多糖为3～10％，类胡萝卜素为0.03～0.1％。
10.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述水浴加热温度为70～90℃。
11.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述打印参数为喷头直径0.8mm，打印温度25～35℃，打印速度15～20mm/s，填充比50～100％。
12.根据权利要求1所述的一种易吸收的富含类胡萝卜素3D打印产品的制备方法，其特征是：所述真空冷冻干燥的真空度为20Pa，温度-55℃，干燥时间为18～28h，所得产品中类胡萝卜素含量为1.8～3.0mg/粒。
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| CN117064054A (zh) * | 2023-10-12 | 2023-11-17 | 中国农业科学院农产品加工研究所 | 用于3d打印的果蔬粉-蛋白凝胶及其制备方法和应用 |
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| CN117064054B (zh) * | 2023-10-12 | 2024-01-09 | 中国农业科学院农产品加工研究所 | 用于3d打印的果蔬粉-蛋白凝胶及其制备方法和应用 |
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