CN115299579A - 3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and preparation method thereof - Google Patents
3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and preparation method thereof Download PDFInfo
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- CN115299579A CN115299579A CN202110497449.3A CN202110497449A CN115299579A CN 115299579 A CN115299579 A CN 115299579A CN 202110497449 A CN202110497449 A CN 202110497449A CN 115299579 A CN115299579 A CN 115299579A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
A3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and a preparation method thereof belong to the technical field of novel health food. Cleaning, peeling, slicing, cooking and pulping sweet potato oranges and purple sweet potatoes to prepare mashed sweet potatoes, adding auxiliary materials according to a certain proportion, carrying out homogenization treatment, carrying out water bath at 85-95 ℃ for 20-30min, standing and cooling to room temperature to form sweet potato gel rich in carotenoid and anthocyanin, respectively filling the sweet potato gel into a 3D printing material cylinder, drawing a sandwich ball model by adopting computer-aided design, wherein the diameter of an outer layer is 10-12mm, the diameter of an inner layer is 4-6mm, and the filling rate is 50-100%, and carrying out 3D printing; the 3D printed sandwich sweet potato ball rich in the carotenoid and the anthocyanin improves the stability of the anthocyanin and the carotenoid, realizes the accurate control of the anthocyanin and the carotenoid, and is novel healthy leisure food.
Description
Technical Field
The invention relates to a 3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and a preparation method thereof, in particular to the technical key for realizing the method for preparing a 3D printed system of the sweet potato ball rich in carotenoid and anthocyanin and customizing the sandwich spherical structure, and belongs to the technical field of novel healthy food.
Background
Sweet potatoes (Ipomoea batatas L.) are annual or perennial root crops of Convolvulaceae, also called sweet potatoes, sweet potatoes and the like, and occupy an important position in food in China. The different sweet potatoes have purple, orange, yellow, white and other colors on the root tuber due to the difference of the composition and the content of the pigment. The purple sweet potato contains a large amount of anthocyanins, mainly comprises 6 kinds of geranium, cyanidin, delphinidin, methyl anthocyanins, morning glory anthocyanins and malvidin, and has biological activity functions of oxidation, outburst resistance, liver protection and the like. Anthocyanins are present in the natural state in the form of anthocyanins, and have low lipid solubility, and the stomach is the main absorption site. The sweet potato with orange is rich in carotenoid, wherein the content of beta-carotene and its similar derivatives accounts for 90% of the total carotene, and can effectively prevent chronic degenerative diseases such as ophthalmic diseases, cancers, age-related macular degeneration, cardiovascular diseases and the like. Carotenoids are insoluble in water and must form water-soluble mixed micelles together with lipids, phosphate and bile salts to be absorbed by small intestinal epithelial cells. Therefore, the nutritional value of the sweet potatoes is fully explored, the bioavailability of the anthocyanin and the carotenoid is improved, and the sweet potato health-care food has important significance for meeting the dietary diversification and health requirements of consumers.
Chen Chaojun et al (2017) invented a method for making mashed purple sweet potato rice balls (publication number: CN 10745560A), the main raw materials include mashed purple sweet potato, glutinous rice flour, shortening and potato modified starch. Li Chang shan et al (2020) invented a sweet potato ham recipe and its preparation method (CN 111938114A), combining peeled main material sweet potato with adjuvants glutinous rice, rhizoma Dioscoreae, semen Phaseoli, semen Arachidis Hypogaeae, and fructus Colocasiae Esculentae, and preparing a health food. The invention discloses a sweet potato bran steamed bread and a processing method thereof (publication number: CN 111838531A) by using Buqinggui (2020), which is characterized in that sweet potato bran is refined and then mixed with steamed and peeled sweet potato mud for fermentation to prepare the steamed bread. The royal jelly storehouse (2020) discloses a preparation method of a purple sweet potato and sweetened bean paste bun (CN 111631348A), wherein the inner cavity of a fermented dough is filled with mashed purple sweet potatoes and mashed sweetened bean paste, the mashed purple sweet potatoes and the mashed sweetened bean paste occupy half of the inner cavity space respectively, and the purple sweet potato and sweetened bean paste bun have the tastes of purple sweet potatoes and sweetened bean paste. Wangzhangyuan et al (2019) invented a purple sweet potato-yolk crisp (CN 110367309A), which mainly comprises high gluten flour, mashed sweet potato, hot water, butter, low gluten flour, lard, mashed purple sweet potato, frozen egg and black sesame, so that the taste of the yolk crisp is improved from salty taste to slightly sweet taste. The invention mainly focuses on that the sweet potatoes are used as auxiliary materials and are mixed with other raw materials to prepare traditional food, so that the range of people eating the sweet potatoes is expanded, and the sweet potato sandwich ball is prepared by taking the purple sweet potatoes as an outer layer and taking the orange sweet potatoes as an inner layer, so that the appearance acceptability of the sweet potato sandwich ball is improved, and the preference of consumers is increased.
The invention discloses health-care spleen and stomach benefiting purple sweet potato vermicelli (CN 106213474A) which is prepared from purple sweet potato starch, mung bean starch, waxberry seed powder, cowpea, green plum vinegar and the like serving as raw materials by lactic acid and water bath sterilization. Luolin (2017) discloses purple sweet potato vermicelli and a preparation method thereof (CN 106509833A), purple sweet potato starch is mixed with salmon bone, truffle, sea buckthorn seed oil, pumpkin flower, dragon fruit flower, peach blossom wine, jerusalem artichoke powder and the like to prepare the purple sweet potato vermicelli, so that the fresh and fragrant taste of the vermicelli is improved. Huwei (2020) discloses a processing method of sweet potato vermicelli (publication No. CN 111758954A), which comprises the steps of stirring 15% of sweet potato starch and 0.9% of a muscle force source into starch, adding 0.65 times of 45-degree warm water to blend into paste, adding 7 times of boiled water to wash the starch, stirring, pasting and extruding. The sweet potato starch is used as a raw material, most functional components such as anthocyanin and carotenoid are lost in the starch preparation process, and the effective nutritional function of the sweet potato starch cannot be exerted.
Penxiaoli (2020) invented a processing method (CN 11616335A) of dried sweet potatoes, which avoids the changes of the appearances and colors of the sweet potatoes through the synergistic effect of high-temperature steam, infrared drying and normal-pressure vacuum circulating drying. The dried plum floss (2020) is a preparation method of health-care purple sweet potato chips (CN 110916130A), which is characterized in that the purple sweet potato chips are mixed with seasonings such as white sugar, monosodium glutamate and chilli powder and health-care ingredients such as hericium erinaceus, hawthorn powder and salvia miltiorrhiza powder, and then fried and packaged, so that the taste is novel and the purple sweet potato chips are convenient to eat. The invention mainly adopts a combined drying technology or a frying technology to prepare the traditional sweet potato leisure food, the formula of the invention is simple, the product is single, the invention adopts a 3D printing technology to prepare the sweet potato paste into the sandwich sweet potato ball with high metabolic absorption according to the digestion characteristics of the functional components of the sweet potato paste, and the invention has good development effect on diversification and leisure of the sweet potato health food.
The invention content is as follows:
in order to overcome the defects in the prior art, the invention aims to provide a preparation method of 3D printed sandwich sweet potato balls rich in carotenoid and anthocyanin, wherein the orange sweet potato rich in carotenoid is used as an inner layer, the purple sweet potato rich in anthocyanin is used as an outer layer, and a sandwich spherical structure is prepared by adopting a 3D printing technology, so that the stability of the anthocyanin and the carotenoid is improved, and the metabolic absorption of functional components of the anthocyanin and the carotenoid is effectively promoted. According to the invention, the sandwich sweet potato ball rich in the carotenoid and the anthocyanin is constructed by adopting 3D printing, the problem of stability of the anthocyanin and the carotenoid in production is solved, the digestion and absorption of the anthocyanin and the carotenoid are promoted, the process is advanced, the safety is high, and the functionality is good.
According to the technical scheme, the 3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and the preparation method thereof are characterized in that orange sweet potatoes rich in carotenoid and purple sweet potatoes rich in anthocyanin are cleaned, peeled, sliced, steamed and pulped to prepare mashed sweet potatoes; adding adjuvants at a certain proportion, homogenizing, water bathing at 85-95 deg.C for 20-30min, standing and cooling to room temperature to form sweet potato gel rich in carotenoid and anthocyanidin; the sweet potato gel rich in the carotenoid and the anthocyanin is respectively filled into a double-nozzle 3D printing material cylinder, a sandwich ball model is drawn by adopting computer-aided design, the sandwich ball model is sliced and guided into a double-nozzle 3D printer, printing parameters are set, and 3D printing of the sandwich sweet potato ball rich in the carotenoid and the anthocyanin is carried out.
The method comprises the following specific steps:
(1) Cleaning rhizoma Dioscoreae Esculentae and rhizoma Dioscoreae Esculentae, peeling, cutting into 5mm slices, steaming for 25-30min to gelatinize starch.
(2) And (2) mixing the purple sweet potato chips and the orange sweet potato chips cooked in the step (1) with a small amount of water respectively, and pulping for 5min to prepare the mashed sweet potatoes.
(3) Uniformly mixing 60-70 parts of the orange and sweet potato paste obtained in the step (2) with 2-4 parts of palm oil, 5-8 parts of white granulated sugar, 0.2-0.5 part of citric acid, 0.6-0.8 part of xanthan gum and 20-30 parts of water, and uniformly mixing 60-70 parts of the purple and sweet potato paste with 5-8 parts of white granulated sugar, 0.2-0.5 part of citric acid, 0.8-1.0 part of sodium carboxymethylcellulose and 20-30 parts of water.
(4) And (4) respectively processing the orange sweet potato paste and the purple sweet potato paste which are uniformly mixed in the step (3) for 2min by using a colloid mill, so that the particle size of the slurry is smaller than 300 mu m.
(5) And (4) carrying out hot water bath on the orange and purple sweet potato mash homogenized in the step (4) for 20-30min, standing and cooling to room temperature to form sweet potato gel rich in carotenoid and anthocyanin.
(6) And (3) filling the orange sweet potato gel obtained in the step (5) into a No. 1 charging barrel, and filling the purple sweet potato gel into a No. 2 charging barrel.
(7) Adopting computer software to draw a sandwich spherical model, wherein the diameter of an outer layer is 10-12mm, the diameter of an inner layer is 4-6mm, the filling rate is 50-100%, slicing the model, setting a No. 1 charging barrel as the inner layer and a No. 2 charging barrel as the outer layer, and carrying out 3D printing, wherein the printing parameters are that the diameter of a spray head is 0.6-0.8mm, and the printing speed is 15-25mm/s.
Drawings
FIG. 1 is a schematic diagram of the structure of the product of the present invention.
Fig. 2 is an example chart of the product of the invention.
The invention has the beneficial effects that:
(1) According to the invention, the purple sweet potatoes and the sweet potatoes with the orange are prepared into the sandwich sweet potato ball rich in anthocyanin and carotenoid by the 3D printing technology, so that the stability of the anthocyanin and the carotenoid is improved, and the metabolic absorption of functional components of the anthocyanin and the carotenoid is effectively promoted.
(2) The 3D printed sandwich sweet potato ball rich in anthocyanin and carotenoid provided by the invention is simple in material composition, safe, reliable, environment-friendly, healthy, advanced in manufacturing process and low in cost, and can be used for individually customizing active ingredients and structural shapes of a preparation according to nutritional requirements and metabolic characteristics, so that the accurate control of anthocyanin and carotenoid is realized, and the bioavailability of the anthocyanin and carotenoid is effectively promoted.
Detailed Description
Example 1: 3D printed sandwich sweet potato ball rich in carotenoid and anthocyanin and preparation method thereof
Cleaning and peeling sweet potatoes and sweet potatoes, cutting the sweet potatoes and the sweet potatoes into slices of about 5mm, steaming and boiling the sweet potatoes and the sweet potatoes for 30min to fully gelatinize starch, adding a small amount of water, mixing and pulping the sweet potatoes and the sweet potatoes for 5min, uniformly mixing 60 parts by weight of mashed sweet potatoes with 5 parts by weight of white granulated sugar, 0.4 part by weight of citric acid, 0.8 part by weight of sodium carboxymethylcellulose and 25 parts by weight of water, uniformly mixing 65 parts by weight of mashed sweet potatoes with 2 parts by weight of palm oil, 8 parts by weight of white granulated sugar, 0.4 part by weight of citric acid, 0.8 part by weight of xanthan gum and 20 parts by weight of water, respectively carrying out colloid mill treatment for 2min to ensure that the particle size of slurry is less than 300 mu m, carrying out hot water bath for 30min, standing and cooling the slurry to room temperature to form sweet potato gel rich in carotenoid and anthocyanin, filling the sweet potato gel into a charging barrel No. 1, filling the sweet potato gel into a charging barrel No. 2, drawing a sandwich spherical model by adopting computer software, setting the outer layer with the diameter of 10mm, diameter of the inner layer of the charging barrel and printing speed of the nozzle for preparing the inner layer of the sweet potato ball (D, and printing the inner layer of the anthocyanin-rich sweet potato).
Claims (9)
1. The 3D printing sandwich sweet potato ball rich in carotenoid and anthocyanin and the preparation method thereof are characterized in that the sandwich sweet potato ball rich in carotenoid and anthocyanin is prepared by adopting a 3D printing technology, and comprises the following steps: cleaning, peeling, slicing, steaming and pulping the orange sweet potato rich in carotenoid and the purple sweet potato rich in anthocyanin to prepare mashed sweet potato; adding adjuvants at a certain ratio, homogenizing, water bathing at 85-95 deg.C for 20-30min, standing, and cooling to room temperature to obtain sweet potato gel rich in carotenoid and anthocyanidin; respectively filling sweet potato gel rich in carotenoid and anthocyanin into a 3D printing charging barrel, drawing a sandwich ball model by adopting computer aided design, slicing, introducing into a double-nozzle 3D printer, setting printing parameters, and performing 3D printing on the sandwich sweet potato ball rich in carotenoid and anthocyanin.
2. The 3D printed carotenoid and anthocyanin rich sandwich sweet potato ball of claim 1, wherein: slicing sweet potato into slices with thickness of about 5mm, steaming for 25-30min to gelatinize starch, mixing the steamed purple sweet potato slices and orange sweet potato slices with small amount of water, and pulping for 5min to obtain sweet potato paste.
3. The 3D printed carotenoid and anthocyanin rich sandwich sweet potato ball of claim 1, wherein: the auxiliary material comprises one or more of water, vegetable oil, white granulated sugar, citric acid, xanthan gum and hydrophilic colloid.
4. The 3D printed carotenoid and anthocyanin rich sandwich sweet potato ball of claim 1, wherein: the sweet potato system rich in carotenoid comprises, by weight, 60-70 parts of orange sweet potato paste, 2-4 parts of palm oil, 5-8 parts of white granulated sugar, 0.2-0.5 part of citric acid, 0.6-0.8 part of xanthan gum and 20-30 parts of water.
5. 3D-printing carotenoid and anthocyanin-rich sandwich sweet potato balls according to claim 1, characterized in that: the sweet potato system rich in anthocyanin comprises 60-70 parts by weight of mashed purple sweet potato, 5-8 parts by weight of white granulated sugar, 0.2-0.5 part by weight of citric acid, 0.8-1.0 part by weight of sodium carboxymethylcellulose and 20-30 parts by weight of water.
6. The 3D printed carotenoid and anthocyanin rich sandwich sweet potato ball of claim 1, wherein: and (3) respectively carrying out colloid mill treatment on the sweet potato systems for 2min until the particle size of the slurry is less than 300 mu m, so as to prevent the slurry from blocking the printing spray head.
7. 3D-printing carotenoid and anthocyanin-rich sandwich sweet potato balls according to claim 1, characterized in that: the computer software draws a sandwich spherical model, the diameter of the outer layer is 10-12mm, the diameter of the inner layer is 4-6mm, and the filling rate is 50-100%.
8. 3D-printing carotenoid and anthocyanin-rich sandwich sweet potato balls according to claim 1, characterized in that: the 3D printing parameters are that the diameter of the spray head is 0.6-0.8mm, and the printing speed is 15-25mm/s.
9. The 3D printed carotenoid and anthocyanin rich sandwich sweet potato ball of claim 1, wherein: the outer layer of the sandwich sweet potato ball is rich in anthocyanin, and the inner layer of the sandwich sweet potato ball is rich in carotenoid.
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Effective date of registration: 20241008 Address after: Xiaolingwei Nanjing City, Jiangsu province 210014 Zhongling Street No. 50 Applicant after: JIANGSU ACADEMY OF AGRICULTURAL SCIENCES Country or region after: China Applicant after: CHENGUANG BIOTECH GROUP Co.,Ltd. Address before: Xiaolingwei Nanjing City, Jiangsu province 210014 Zhongling Street No. 50 Applicant before: JIANGSU ACADEMY OF AGRICULTURAL SCIENCES Country or region before: China |