CN115316610A - Formula and preparation method of 3D-printed pork tomato paste-xanthan gum combined food - Google Patents
Formula and preparation method of 3D-printed pork tomato paste-xanthan gum combined food Download PDFInfo
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- CN115316610A CN115316610A CN202211029305.6A CN202211029305A CN115316610A CN 115316610 A CN115316610 A CN 115316610A CN 202211029305 A CN202211029305 A CN 202211029305A CN 115316610 A CN115316610 A CN 115316610A
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- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 44
- 239000000230 xanthan gum Substances 0.000 title claims abstract description 44
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 24
- 238000009472 formulation Methods 0.000 title description 2
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 29
- 238000010146 3D printing Methods 0.000 claims abstract description 22
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 6
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Images
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- B33Y10/00—Processes of additive manufacturing
-
- 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
- B33Y70/10—Composites of different types of material, e.g. mixtures of ceramics and polymers or mixtures of metals and biomaterials
-
- 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
Abstract
A formula of 3D printed pork tomato paste-xanthan gum combined food and a preparation method thereof belong to the technical field of novel food processing. According to the invention, pork tenderloin and tomatoes are selected as raw materials, xanthan gum, salt, thirteen spices and water are used as auxiliary components, and the xanthan gum with different proportions is added to improve the rheological property and the texture property of the minced pork tomato, so that the formula of the minced pork tomato-xanthan gum combined food most suitable for 3D printing is finally obtained. The invention solves the problem that the pork tomato paste can not be extruded and supported by the xanthan gum, and provides a reliable reference for researching the feasibility of the 3D printing meat and vegetable mixed paste in the future.
Description
Technical Field
The invention belongs to the technical field of novel food processing, and particularly relates to a formula of a 3D-printed minced pork tomato-xanthan gum combined food and a preparation method thereof.
Background
The 3D printing technique is a rapid prototyping digital manufacturing technique. The method is an advanced technology which can convert a plane graph on a drawing into a three-dimensional structure object by adding materials (also called ink) layer by layer on the basis of a computer aided design drawing. The 3D printing technology originated in the manufacturing industry, and Charles Hull, the inventor of the united states, created the first 3D printing company in the world in 1986 and produced the first 3D printer in 1988, and the technology is now widely used in the fields of military, aerospace, health care, construction, and the like. In the food field, the 3D printing technology was used for the first time in 2007 at cornell university, and this technology can save the time for making a mold and realize custom molding and custom nutrition, which cannot be realized by the conventional processing technology. At present, researchers have developed a great deal of 3D printed food using chocolate, dough and the like as ink, but the research on meat as ink is relatively few, and mainly focuses on fish meat and chicken meat, and the pork tenderloin has good nutritional value as a cheap source of high-grade protein that can be absorbed by human beings, but the research on 3D printing characteristics using the pork tenderloin as raw material has not been provided, because the minced meat itself does not have extrusion and supporting capabilities suitable for printing, so that the research on a formula suitable for 3D printing thereof is significant.
Along with the improvement of living standard of people, people pay more and more attention to dietary nutrition, and the tomatoes are rich in a large amount of vitamin B and vitamin C besides potassium, and have the effects of regulating blood pressure, relaxing bowel, maintaining beauty and keeping young. The meat paste is mixed with meat paste, so that the problem of unbalanced nutrition is solved, and the sensory requirements of people on color, aroma and taste are met. At present, 3D printing is not researched by taking mixed ink of pork fillet and tomato fillet as a raw material. Therefore, the formula lays a foundation for the research and development of 3D printed meat and vegetable mixed products in the future.
The xanthan gum is an anionic extracellular branched polysaccharide generated by xanthomonas campestris, can form gel under certain conditions, has unique rheological property and stability to heat, acid and alkali, and also has good intermiscibility with salts, and researches prove that the xanthan gum has the 3D printing property of improving food raw materials, so that the formula and the preparation method of the 3D printed pork tomato paste-xanthan gum combined food are very important. The method provides a new theoretical basis for the development of 3D printed pork vegetable food and plays a theoretical support role in producing a healthy 3D printed pork vegetable product with excellent quality, good taste and novel appearance.
Disclosure of Invention
The invention aims to provide a formula of a pork tomato paste-xanthan gum combined food for 3D printing by taking a pork fillet and tomato paste mixed ink as raw materials and according to the gel forming and rheological property improving capabilities of xanthan gum, and a preparation method thereof. By using the formula and the method, 3D printing pork tomato paste can be smoothly extruded from a nozzle without blockage, and the 3D printing pork tomato paste has good supporting capability on a printing platform without collapse.
In order to achieve the purpose, the method comprises the following steps:
(1) The 3D printing model is designed by using 123D Design software, and the cuboid model is adopted, so that the printing characteristics can be better evaluated due to the joint movement of X, Y and the Z axis in the printing process. Exporting the 3D printing model into a stl format, slicing by utilizing Repetier-Host software, exporting the sliced model into a USB for storage in a gcode format, connecting the USB with a printer, and waiting for printing.
(2) Pretreatment: rinsing fresh pork back and pork backfat with ice water at 4 ℃, and wiping the rinsed pork back and pork backfat with kitchen paper. The pork back and the pork backfat were cut into 2 x 2cm pieces. Cutting fresh tomato into four halves, removing seeds, steaming for 20min, mincing with mincer to obtain soft mashed tomato, and taking out.
(3) Mixing: weighing 5 parts of uniformly mixed pork back (fascia removed), pork back fat and tomato paste in equal amount for later use.
(4) Seasoning: respectively adding salt and thirteen spices into the mixture obtained in the step (3).
(5) And (3) mincing: and (3) putting the mixed material obtained in the step (4) into a mincing machine, taking the material without xanthan gum as a control group, mixing ice water at 4 ℃ with xanthan gum in different proportions to form gel, adding the gel and the rest ice water into the mixed material, and starting mincing meat.
(6) Printing: and (4) respectively injecting the mixed materials obtained in the step (5) into a charging basket of a printer, setting the printing temperature, the printing height printing speed and the printing filling rate, and starting to print.
(7) Shaping: and (5) standing the printed sample in the step (6) for 30min for shaping.
(8) Steaming: and (4) steaming the sample shaped in the step (7) for 15min at the temperature of 100 ℃, sucking surface moisture after steaming, and measuring indexes after the sample is restored to room temperature.
The invention also comprises such features:
the model used in (1) was 4 × 2cm.
The weight of the pig back and pig back fat and the tomato paste in the step (3) are 170g, 30g and 35g respectively.
The mass fractions of the salt and the thirteen-spices in the step (4) are respectively 1.3% and 0.8%.
The mass fractions of the xanthan gum in the step (5) are respectively 0.5%, 1.0%, 1.5% and 2.0%; the mass fraction of ice water was 4%.
The printing temperature, the printing height, the printing speed and the printing filling rate in the step (6) are respectively 25 ℃, 2.0mm, 15mm/s and 90%.
The mass fraction of the ice water is calculated according to the total mass of the pork tenderloin, the pork backfat and the tomato paste; the mass fractions of the other auxiliary components are calculated according to the total mass of the pork back and the pork backfat.
The practical performance of the invention is characterized by adopting the influence of the addition amount of xanthan gum on the shape of 3D printed pork tomato paste and the shape after steaming, the influence on rheological properties of the pork tomato paste and the influence on texture characteristics of a steamed product.
The invention has the beneficial effects from the steps: 1. the xanthan gum adopted in the formula developed by the invention is a food hydrocolloid stable to heat, acid and alkali, and has higher biocompatibility than other food hydrocolloids. 2. Compared with other food hydrocolloids, the high-viscosity low-viscosity pork paste does not produce gel with high brittleness, has unique rheological properties and proper rigidity, can solve the problem that the pork tomato paste cannot be extruded from a nozzle or is extruded unsmoothly, and enables the printed meat paste to have good support performance on a platform. 3. The formula developed by the invention enables the product to have good texture characteristics. 4. The invention provides a reference basis for 3D printing of pork and vegetable paste products.
Drawings
FIG. 1 effect of xanthan gum addition on 3D printed pork tomato paste shape and steamed product shape;
FIG. 2 the effect of the addition of xanthan gum on the rheological properties of pork tomato paste.
Detailed Description
Examples
A formula of 3D printed pork tomato paste-xanthan gum combined food and a preparation method thereof comprise the following steps:
the method comprises the following steps: the 3D printing model is designed by using 123D Design software, and the cuboid model is adopted, so that the printing characteristics can be better evaluated due to the joint movement of X, Y and the Z axis in the printing process. Exporting the 3D printing model into a stl format, slicing by utilizing Repeter-Host software, exporting the sliced model into a USB for storage in a geocode format, connecting the USB with a printer, and waiting for printing.
Step two: pretreatment: rinsing fresh pork back and pork backfat with ice water at 4 ℃, and wiping the rinsed pork back and pork backfat with kitchen paper respectively. The pork back and the pork backfat were cut into 2 x 2cm pieces, respectively. Cutting fresh tomato into half, removing seeds, steaming for 20min, mincing with mincer to obtain soft mashed tomato, and taking out.
Step three: mixing: weighing 5 parts of uniformly mixed pork back (fascia removed), pork back fat and tomato paste in equal amount for later use.
Step four: seasoning: and D, respectively adding the common salt and the thirteen spices into the mixture obtained in the step three.
Step five: and (3) mincing: and putting the mixed material obtained in the fourth step into a mincing machine, taking the material without xanthan gum as a control group, mixing ice water at 4 ℃ with xanthan gum in different proportions to form gel, adding the gel and the rest ice water into the mixed material, and starting mincing meat.
Step six: printing: and respectively injecting the mixed materials in the step five into a charging basket of a printer, setting the printing temperature, the printing height printing speed and the printing filling rate, and starting to print.
Step seven: shaping: and standing the printed sample in the fifth step for 30min for shaping.
Step seven: and (3) steaming the sample shaped in the step six at the temperature of 100 ℃ for 15min, sucking surface moisture after steaming, and recovering to room temperature to measure indexes.
As can be seen from FIG. 1, the pork paste with xanthan gum has good extrusion and support ability and printing morphology, wherein the addition of 0.6% of xanthan gum has relatively good morphology.
As can be seen from fig. 2A, the apparent viscosity decreased with increasing shear rate, indicating that the minced pork tomato with xanthan gum added is a pseudoplastic fluid with shear thinning behavior; however, as the addition amount of the xanthan gum increases, the apparent viscosity decreases, which is the case in the 3D printing raw material using fruits and vegetables as ink, and this is probably because the xanthan gum and the charges of the fruits and vegetables repel each other, and the colloidal molecules are attached to the surfaces of the fruits and vegetables. As can be seen from fig. 2B, as the addition amount of xanthan gum increases, the storage modulus and the loss modulus gradually decrease, however, as the frequency increases, both the storage modulus and the loss modulus gradually increase, and the storage modulus is always greater than the loss modulus, which indicates that the minced pork tomato forms an elastic gel, and the elastic modulus is not easy to be too low or too high, the viscosity is large when too low, and the elasticity is large when too high, and the minced pork tomato cannot be smoothly extruded from the nozzle during printing. As can be seen from fig. 2C, the tangent values are all less than 1, and the more the tangent value approaches 0, the more the sample is in a solid state, the more the sample cannot be smoothly extruded from the nozzle during printing, and the more the tangent value approaches 1, the more the sample is in a flowing state, and the sample cannot be well supported on the platform after printing. In sum, the xanthan gum has better rheological property when the addition amount of the xanthan gum is 0.6 percent.
TABLE 1 influence of the amount of Xanthan Gum addition on the texture characteristics of the steamed product
As can be seen from Table 1, the hardness of the control group (5979 g) was the greatest, the hardness of the X-1.2 product group (4500 g) was the least, and the X-0.6 product group (5164 g) was the next. There was no significant difference in elasticity (P > 0.05) for each product group. The chewiness of the X-0.9 product group (1503 g) was the greatest, and the chewiness of the control group (1156 g) was the least. The cohesion (0.53) was the greatest for the X-1.2 product group and the cohesion (0.39) was the least for the control group. The recovery of X-1.2 was greatest (0.16), followed by the product group of X-0.6 and X-0.9 (0.15), and the recovery of the control group was least (0.09).
These results show that the product with 0.6% addition of xanthan gum has better performance.
Claims (8)
1. The invention aims to provide a formula for improving 3D printing adaptability of pork tomato paste on the basis that the pork tomato paste does not have extrusion and support capabilities per se and according to the capabilities of forming gel, improving rheological property and the like of xanthan gum, and also provides a preparation method of the formula.
2. The formula of the 3D printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 1 are characterized by comprising the following steps:
(1) The method comprises the steps of designing a 3D printing model by using 123D Design software, adopting a cuboid model, better evaluating printing characteristics due to the joint motion of X, Y and a Z axis in the printing process, exporting the 3D printing model into a stl format, slicing by using replay-Host software, exporting the sliced model into a USB for storage in a gcode format, connecting the USB with a printer, and waiting for printing;
(2) Pretreatment: rinsing fresh pork back and pork backfat with ice water at 4 ℃, wiping the fresh pork back and the pork backfat with kitchen paper after rinsing, cutting the pork back and the pork backfat into small blocks of 2 x 2cm, cutting fresh tomatoes into four halves, removing seeds, steaming the tomatoes in a steamer for 20min, mincing the pork with a mincing machine into soft mashed meat, and taking out the minced meat for later use;
(3) Mixing: weighing 5 parts of uniformly mixed pork back meat (fascia removed), pork backfat and tomato puree in equal amount for later use;
(4) Seasoning: respectively adding salt and thirteen spices into the mixture obtained in the step (3);
(5) And (3) mincing: putting the mixed material obtained in the step (4) into a mincing machine, taking the material without xanthan gum as a control group, mixing ice water at 4 ℃ with xanthan gum in different proportions to form gel, adding the gel and the rest ice water into the mixed material, and starting mincing meat;
(6) Printing: respectively injecting the mixed materials obtained in the step (5) into a charging basket of a printer, setting the printing temperature, the printing height, the printing speed and the printing filling rate, and starting printing;
(7) Shaping: standing the printed sample in the step (6) for 30min for shaping;
(8) Steaming: and (4) steaming the sample shaped in the step (7) for 15min at the temperature of 100 ℃, sucking surface moisture after steaming, and measuring indexes after the sample is restored to room temperature.
3. The formula of 3D printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 2, wherein the model used in the step (1) is 4 x 2cm.
4. The formula of the 3D-printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 2, wherein the weight of pig back fat and tomato in the step (3) is 170g, 30g and 35g respectively.
5. The formula of 3D printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 2, wherein the mass fractions of the salt and the thirteen-spices in the step (4) are 1.3% and 0.8% respectively.
6. The formula of the 3D-printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 2, wherein the mass fractions of the xanthan gum in the step (5) are 0.5%, 1.0%, 1.5% and 2.0%, respectively, and the mass fraction of ice water is 4%.
7. The formula of the 3D-printed pork tomato paste-xanthan gum combined food and the preparation method thereof according to claim 2, wherein the printing temperature, the printing height, the printing speed and the printing filling rate in the step (6) are respectively 25 ℃, 2.0mm, 15mm/s and 90%.
8. The formula and the preparation method of the 3D printed pork tomato paste-xanthan gum combined food as claimed in claim 2, wherein the mass fraction of the ice water in the step is calculated according to the total mass of the pork back meat, the pork back fat and the tomato paste, and the mass fractions of the other auxiliary components are calculated according to the total mass of the pork back meat and the pork back fat.
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| CN202211029305.6A CN115316610A (en) | 2022-08-24 | 2022-08-24 | Formula and preparation method of 3D-printed pork tomato paste-xanthan gum combined food |
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Citations (4)
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|---|---|---|---|---|
| CN105394801A (en) * | 2015-10-26 | 2016-03-16 | 暨南大学 | 3D printing rapid forming method of food |
| CN109077251A (en) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | A kind of preparation method and application of 3D printing meat gruel material |
| KR20200087344A (en) * | 2018-12-31 | 2020-07-21 | 고려대학교 산학협력단 | Material composition for food 3d printer |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
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2022
- 2022-08-24 CN CN202211029305.6A patent/CN115316610A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394801A (en) * | 2015-10-26 | 2016-03-16 | 暨南大学 | 3D printing rapid forming method of food |
| CN109077251A (en) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | A kind of preparation method and application of 3D printing meat gruel material |
| KR20200087344A (en) * | 2018-12-31 | 2020-07-21 | 고려대학교 산학협력단 | Material composition for food 3d printer |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
Non-Patent Citations (1)
| Title |
|---|
| ARIANNA DICK，等: "Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food", 《FOOD HYDROCOLLOIDS》, vol. 107, pages 1 - 11 * |
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