CN115380961B - Non-dairy cream for 3D printing and preparation method and application thereof - Google Patents
Non-dairy cream for 3D printing and preparation method and application thereof Download PDFInfo
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- CN115380961B CN115380961B CN202210870424.8A CN202210870424A CN115380961B CN 115380961 B CN115380961 B CN 115380961B CN 202210870424 A CN202210870424 A CN 202210870424A CN 115380961 B CN115380961 B CN 115380961B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- 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
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- 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
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Manufacturing & Machinery (AREA)
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- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food processing 3D printing, in particular to a non-dairy cream for 3D printing and a preparation method and application thereof. The invention provides a non-dairy cream for 3D printing, which comprises the following components: protein microgel particles, palm oil extract, additives; the additive is prepared from mono-di fatty acid glyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, poly-fatty acid glyceride, gellan gum, carboxypropyl methyl cellulose, xanthan gum, carrageenan, sodium alginate and dipotassium hydrogen phosphate in a mass ratio of (0.5-2): (0.5-2): (0.5-2): (0.5-2): (0.005-0.01): (0.005-0.01): (0.01-0.02): (0.005-0.01): (0.005-0.01): (0.01-0.03). The non-dairy cream has excellent plasticity and rheological property, and meets the 3D printing characteristic, so that the range of 3D printing in the food field is widened, and the free manufacturing and personalized customization production of products are realized; meanwhile, the cream has better mouthfeel, and can be compared with animal cream in mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing 3D printing, in particular to a non-dairy cream for 3D printing and a preparation method and application thereof.
Background
As one of the emerging technologies, the 3D printing technology can realize free manufacturing and personalized customized production of products, so that the 3D printing technology is widely applied to a plurality of industrial production fields.
In the field of food processing, color, smell and taste are important marks of foods, and the ratio of delicate food appearance to healthy food materials is increasingly touted by people.
However, the application report of the 3D printing technology in the food field is less, and the 3D printing of cream is more rare, and the main reason is that the apparent viscosity of the existing commercial animal cream or plant cream is higher, and the plasticity and rheological property of the existing commercial animal cream or plant cream are difficult to be compatible, so that the requirements of the existing 3D printing equipment on the printing material performance are difficult to be met.
For example, animal cream whipped cream has too small hardness and good rheological property, but poor plasticity, and is difficult to apply 3D printing; even if printing can be achieved after improvement, the resulting pattern is prone to collapse.
The commercially available non-dairy cream has strong plasticity and is widely used for making decorative patterns of cakes, coffee and milk covers of milk tea, but the non-dairy cream does not meet the current nutritional and health requirements due to the fact that the non-dairy cream contains higher trans fatty acid. To this end, CN111296586a discloses a whipped cream based on a high internal phase Pickering emulsion and a method for preparing the same. The method records that the prepared whipped cream based on the high internal phase Pickering emulsion does not contain trans fatty acid, is softer and more milky and has no peculiar smell, the whipped state is similar to that of the commercial whipped cream, has better foamability and plasticity, and meets the nutritional and health requirements of consumers on whipped cream products with zero trans fat. However, the whipped cream is too hard after whipping, has poor rheological property, has insufficient smooth cream lines extruded from a nozzle of a 3D device, has rough surface, is poor in molding after printing, has serious pattern defects, and does not meet the appearance requirement.
Disclosure of Invention
Aiming at the problems, the invention provides a non-dairy cream for 3D printing and a preparation method and application thereof. The non-dairy cream obtained by the invention has the advantages of nutrition, health, good plasticity and rheological property, and can realize 3D printing, thereby widening the range of 3D printing in the food field, realizing the free manufacturing and personalized customized production of products, and having wide prospects.
In a first aspect, the present invention provides a non-dairy cream for 3D printing, comprising: protein microgel particles, palm oil extract, additives; wherein;
the additive is prepared from mono-di fatty acid glyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, poly-fatty acid glyceride, gellan gum, carboxypropyl methyl cellulose, xanthan gum, carrageenan, sodium alginate and dipotassium hydrogen phosphate in a mass ratio of (0.5-2): (0.5-2): (0.5-2): (0.5-2): (0.005-0.01): (0.005-0.01): (0.01-0.02): (0.005-0.01): (0.005-0.01): (0.01-0.03).
Compared with the commercially available plant fat cream, the protein microgel particles have better emulsion stabilizing effect, and are beneficial to improving the rheological property of the emulsion; meanwhile, the palm oil extract with a low melting point is selected as the oil phase of the emulsion to be compounded with the protein microgel particles, so that the plasticity range of the emulsion can be improved on the premise of keeping good rheological property of the emulsion, the unsaturated fatty acid content in the emulsion can be improved, and the nutrient content of the emulsion is more abundant.
Meanwhile, in order to further improve the emulsification degree and the emulsification stability of the emulsion, the invention adds a specific additive on the basis of the emulsion system. Compared with other conventional additives, the additive disclosed by the invention has better matching property with an emulsion system, so that the stability of the non-dairy cream is obviously improved, and the rheological property and the plasticity of the non-dairy cream can be further improved.
Preferably, the additive consists of mono-di fatty acid glyceride, propylene glycol fatty acid ester, sucrose fatty acid ester and poly-fatty acid glyceride, gellan gum, carboxypropyl methyl cellulose, xanthan gum, carrageenan, sodium alginate and dipotassium hydrogen phosphate in the mass ratio of (1-2): (0.5-1): (1-2): (0.5-1): (0.008-0.01): (0.008-0.01): (0.01-0.02): (0.008-0.01): (0.008-0.01): (0.01-0.02).
Further, the invention discovers that the proportion relation of the components also affects the comprehensive performance of the non-dairy cream. For this purpose, the invention controls the mass ratio of the protein microgel particles, the palm oil extract and the additive to be 1: (30-50): (2-8). By optimizing the proportion relation of the components, the non-dairy cream has good rheological property and plasticity, is not influenced by time and temperature, and is more beneficial to realizing long-time 3D printing operation; in addition, the components of the non-dairy cream are improved, the non-dairy cream does not contain trans fatty acid and sodium, the unsaturated fatty acid content is high, the saturated fatty acid content is low, and the protein and fat content are similar to those of animal cream, so that the non-dairy cream has a taste comparable to that of animal cream.
In addition, the non-dairy cream also comprises a sweetener, wherein the addition amount of the sweetener is 20-25% of the mass of the non-dairy cream; the sweetener consists of white granulated sugar, frosting and syrup in a mass ratio of 8:7:8. Research shows that compared with other conventional sweeteners, the three sweeteners selected by the invention have different levels when the non-dairy cream is imported through a specific proportion, and the viscosity of the non-dairy cream feed liquid is increased by cooperation with the stabilizer.
As one of the specific embodiments of the present invention, the non-dairy cream comprises, in parts by weight: soybean isolated protein microgel particles 0.5 to 1.5 percent, palm oil extract 20 to 28 percent, mono-di fatty acid glyceride 0.5 to 2 percent, sucrose fatty acid ester 0.5 to 2 percent, propylene glycol fatty acid ester 0.5 to 2 percent, poly fatty acid glyceride 0.5 to 2 percent, gellan gum 0.005 to 0.010 percent, xanthan gum 0.005 to 0.010 percent, hydroxypropyl methylcellulose 0.01 to 0.02 percent, carrageenan 0.005 to 0.010 percent, sodium alginate 0.002 to 0.007 percent, dipotassium phosphate 0.01 to 0.03 percent, white granulated sugar 5 to 10 percent, frosting 5 to 10 percent, syrup 5 to 10 percent and the balance of water.
Further, the fat content in the non-dairy cream is 20-28%, preferably 25%.
In a second aspect, the present invention also provides a method for preparing the non-dairy cream for 3D printing, comprising:
heating and mixing the palm oil extract and the additive, adding protein microgel particles, shearing and homogenizing to obtain emulsion;
quenching and aging the homogenized emulsion to obtain the plant fat cream feed liquid.
Further, the temperature of the heated mixture is 50 to 90 ℃, preferably 75 ℃, so that the heated mixture is thoroughly mixed.
Further, the quenching is to treat the obtained emulsion by utilizing a condensed water circulation system; the aging conditions are as follows: aging for 8-24 h at 2-10deg.C, preferably at 4deg.C for 12h. It has been found that controlling aging of the quenched emulsion under such suitable conditions provides more time for fat crystallization, promotes partial coalescence of the fat globules, and hydrates and interacts the protein and stabilizer, thereby increasing the viscosity of the mixture.
Furthermore, the protein microgel particles are obtained by the following method: step 1), hydrating a vegetable protein solution, and then performing thermal crosslinking and enzymatic crosslinking to obtain protein gel; and 2) shearing and homogenizing the obtained protein gel to obtain protein microgel particles.
In step 1), the vegetable protein is selected from soy protein isolate; the hydration treatment is as follows: the isolated soy protein is dissolved in deionized water, stirred at room temperature for 2 hours to fully dissolve, and then placed at 4-10 ℃ and preferably 4 ℃ for hydration treatment for 2-12 hours and preferably 4 hours. The enzymatic crosslinking is achieved by a glutamine transaminase; the addition amount of the glutamine transaminase is 0.01% -0.03%; preferably 0.02%.
Further, in step 2), the shearing is performed at 7000 to 12000rpm, preferably 10000rpm; the homogenization is carried out at 300 to 700bar, preferably 500bar. It is found that by controlling the shearing and homogenizing within this range, the protein gel can be dispersed into protein microgel particles, avoiding the problems of oversized gel particles and uneven dispersion caused by unmatched conditions.
In a third aspect, the present invention further provides a 3D printing method of the above non-dairy cream, including: taking the non-dairy cream as printing feed liquid, beating the non-dairy cream, then loading the non-dairy cream into a 3D printing bin, and setting parameters to perform 3D printing on the non-dairy cream.
Wherein the whipping is performed with a cream stirrer; the stirring conditions are as follows: firstly, stirring at a speed of 800-850rpm for 10-60 s, and then stirring at a speed of 1200-1250rpm for 1-5 min; preferably, the stirring is performed at a slow speed for 30s and then at a fast speed for 3min. Through firstly beating slowly and then beating rapidly, large bubbles can be filled into an emulsion system rapidly, the volume is slightly increased, then the fat part is aggregated and rapidly increased by beating rapidly, the large bubbles are split into small bubbles, and the small bubbles are wrapped by a gradually formed fat network structure.
The parameters of the 3D printing are as follows: the diameter of the nozzle is 0.3-3 mm, preferably 0.8mm; the printing speed is 25 to 70mm/s, preferably 60mm/s. It is found that by controlling the diameter of the nozzle and the printing speed, the printing quality is more favorably improved by matching the performance of the plant fat cream feed liquid.
The invention has the advantages that:
the non-dairy cream for 3D printing has good rheological property and is suitable for extrusion-molding; meanwhile, the printing ink has higher plasticity, is not influenced by time and temperature, and can be used for long-time 3D printing operation. In addition, the cream type food has taste comparable to animal cream and rich nutrition, can be combined with a 3D printing technology to prepare cream type food which is attractive and healthy, can meet the personalized customization of the non-dairy cream, and is more in line with the pursuit of people on the appearance and health of the food.
Drawings
FIG. 1 shows the apparent viscosity comparison result of whipped cream of example 1 according to the present invention with that of a commercially available cream and a commercially available animal cream.
Fig. 2 is a physical view of the 3D-printed non-dairy cream obtained in example 1.
Fig. 3 is a physical view of the 3D-printed non-dairy cream obtained in comparative example 3.
Fig. 4 is a physical view of the 3D printed non-dairy cream obtained in comparative example 4.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
Example 1
The embodiment provides a preparation method of a non-dairy cream for 3D printing, which comprises the following steps:
(1) Hydrating the soy protein isolate solution, and then performing thermal crosslinking and enzymatic crosslinking to obtain protein gel; the enzyme used for the enzyme crosslinking is glutamine transaminase; the addition amount is 0.02%;
(2) Shearing the protein gel at 10000rpm and homogenizing at 500bar to obtain soybean isolated protein microgel particles;
(3) Mixing soybean isolated protein microgel particles 0.8%, palm oil extract 25%, mono-di-fatty acid glyceride 1%, sucrose fatty acid ester 0.5%, propylene glycol fatty acid ester 1%, poly fatty acid glyceride 0.5%, gellan gum 0.008%, xanthan gum 0.008%, hydroxypropyl methylcellulose 0.02%, carrageenan 0.008%, sodium alginate 0.008%, dipotassium phosphate 0.01%, white granulated sugar 8%, frosting 7% and syrup 8% to obtain emulsion;
(4) And (3) quenching the homogenized emulsion by using a condensate water circulation system, and then aging for 12 hours at the temperature of 4 ℃ to obtain the plant fat cream feed liquid.
The embodiment also provides a 3D printing method of the non-dairy cream, which comprises the following steps: and (3) slowly whipping the plant fat cream feed liquid for 30s, then rapidly whipping for 3min, loading the prepared plant fat cream into a 3D printing bin, wherein the diameter of a nozzle is 0.8mm, and the printing speed is 60mm/s.
The results show that the non-dairy cream has proper viscosity and plasticity, has fluidity and stiffness (plasticity) required by extrusion-forming in the 3D printing process, and has very good 3D printing effect.
Example 2
The embodiment provides a preparation method of a non-dairy cream for 3D printing, which comprises the following steps:
(1) Hydrating the soy protein isolate solution, and then performing thermal crosslinking and enzymatic crosslinking to obtain protein gel; the enzyme used for the enzyme crosslinking is glutamine transaminase; the addition amount is 0.02%;
(2) Shearing the protein gel at 10000rpm and homogenizing at 500bar to obtain soybean isolated protein microgel particles;
(3) Mixing soybean isolated protein microgel particles 0.5%, palm oil 23%, mono-di-fatty acid glyceride 1%, sucrose fatty acid ester 0.5%, propylene glycol fatty acid ester 1%, poly fatty acid glyceride 0.5%, gellan gum 0.008%, xanthan gum 0.008%, hydroxypropyl methylcellulose 0.02%, carrageenan 0.008%, sodium alginate 0.008%, dipotassium phosphate 0.01%, white granulated sugar 8%, frosting 7% and syrup 8% to obtain emulsion;
(4) And (3) quenching the homogenized emulsion by using a condensate water circulation system, and then aging for 12 hours at the temperature of 4 ℃ to obtain the plant fat cream feed liquid.
The embodiment also provides a 3D printing method of the non-dairy cream, which comprises the following steps: and (3) slowly whipping the plant fat cream feed liquid for 30s, then rapidly whipping for 3min, loading the prepared plant fat cream into a 3D printing bin, wherein the diameter of a nozzle is 0.8mm, and the printing speed is 60mm/s.
The results show that the non-dairy cream has proper viscosity and plasticity, and the printing effect meets the requirements, but is slightly worse than that of the example 1.
Comparative example 1
Taking the commercially available non-dairy cream as an example, the present comparative example provides a 3D printing method of non-dairy cream, which has the same 3D printing parameters as in example 1, but the whipped cream is too hard, the cream lines extruded from the nozzle are not smooth, and the printed pattern defects are serious.
Comparative example 2
Taking commercial animal cream as an example, the 3D printing method of the non-dairy cream provided in the comparative example has the same 3D printing parameters as in example 1, but the whipped cream has too small hardness and poor plasticity, and the pattern is easy to collapse during printing.
Test example 1
1. Table 1 shows the nutritional ingredients of the three types of cream, namely, the non-dairy cream obtained in example 1, the commercially available non-dairy cream of comparative example 1, and the commercially available animal cream of comparative example 2.
Table 1 table of the nutritional ingredients of three creams
As can be seen from table 1, the non-dairy cream of example 1, which does not contain trans fatty acids, has a lower saturated fat content and a higher unsaturated fatty acid content, has a higher nutritive value than comparative example 1 and comparative example 2.
2. FIG. 1 shows the apparent viscosity of the creams described in example 1, comparative example 1 and comparative example 2.
As can be seen from fig. 1, all three samples had typical shear thinning characteristics, i.e., exhibited a decreasing trend in apparent viscosity with increasing shear rate, and a steep increase trend in apparent viscosity upon whipping.
The non-dairy cream of example 1 increased from 0.55pa·s to 11.21pa·s (shear rate of 4.97 1/s);
the commercially available margarine of comparative example 1 increased from 1.22 Pa.s to 21.28 Pa.s (shear rate 4.97 1/s);
the commercial animal cream of comparative example 2 increased from 0.18 Pa.s to 27.25 Pa.s (shear rate 4.97 1/s).
It can be seen that the cream obtained in example 1 has a lower apparent viscosity than the commercially available non-dairy cream and animal cream, and has a moderate consistency coefficient and a proper fluidity, which indicates that the cream has a wider 3D printing speed range, and is easier to realize the transformation of the shape in the 3D printing process. Fig. 2 is a graph showing the actual printing effect of the non-dairy cream obtained in example 1.
In addition, the present invention further provides the following comparative examples, and the technical effects adopted by the present invention are further demonstrated by the test results thereof.
Comparative example 3
The comparative example provides a method for preparing a non-dairy cream, which is different from example 1 in that the conditions of the types and the contents of the raw materials are not matched;
the non-dairy cream is prepared from the following components in parts by weight:
soy isolate protein microgel particles 0.5%, palm oil extract 20%, mono-di-fatty glyceride 0.5%, propylene glycol fatty acid ester 1%, poly fatty glyceride 1%, otherwise the same as in example 1.
The results are shown in fig. 3: the non-dairy cream has low apparent viscosity and poor plasticity, and is easy to collapse after 3D printing, and difficult to maintain the shape.
Comparative example 4
3D printing was performed using the method described in example 1, starting from the non-dairy cream disclosed in example 4 of CN 111296586A.
The non-dairy cream consists of the following components in parts by weight: soy protein isolate microgel particles 0.8%, oil phase (palm oil: coconut oil=5:5) 35%, mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 80.5%, xanthan gum 0.025%, carrageenan 0.025%, white granulated sugar 12%.
The results are shown in fig. 4: the cream has good plasticity in mounting, but has high apparent viscosity, the lines of the spray head printed by 3D are not smooth enough, the surfaces of the lines are rough, and the molding is poor after printing.
As can be seen from the comparison of the 3D printing results of the comparative examples with example 1, the non-dairy cream of the present invention has the advantages of excellent rheological property, excellent plasticity, nutrition and health; the method is used for 3D printing, and the molding effect is better and durable.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (8)
1. A non-dairy cream for 3D printing, comprising: soy protein isolate microgel particles, palm oil extract, additives; wherein;
the additive is prepared from mono-di fatty acid glyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, poly-fatty acid glyceride, gellan gum, carboxypropyl methyl cellulose, xanthan gum, carrageenan, sodium alginate and dipotassium hydrogen phosphate in a mass ratio of (0.5-2): (0.5-2): (0.5-2): (0.5-2): (0.005-0.01): (0.005-0.01): (0.01-0.02): (0.005-0.01): (0.005-0.01): (0.01-0.03);
the mass ratio of the soybean protein isolate microgel particles to the palm oil extract to the additive is 1: (30-50): (2-8);
the plant fat cream also comprises a sweetener, wherein the addition amount of the sweetener is 20-25% of the mass of the plant fat cream; the sweetener consists of white granulated sugar, frosting and syrup in a mass ratio of 8:7:8;
the soybean protein isolate microgel particles are obtained by the following method: step 1), hydrating a soy isolate protein solution, and then performing thermal crosslinking and enzymatic crosslinking to obtain protein gel; step 2), shearing and homogenizing the obtained protein gel to obtain protein microgel particles;
in step 1), the hydration treatment is: dissolving the soybean protein isolate in deionized water, stirring for 2 hours at room temperature to enable the soybean protein isolate to be fully dissolved, and then placing the soybean protein isolate at 4-10 ℃ for hydration treatment for 2-12 hours; the enzymatic crosslinking is achieved by a glutamine transaminase; the addition amount of the glutamine transaminase is 0.01% -0.03%;
in step 2), the shearing is performed at 7000 to 12000 rpm; the homogenization is carried out at 300 to 700 bar.
2. The non-dairy cream for 3D printing according to claim 1, wherein the additive consists of mono-di-fatty acid glycerides, propylene glycol fatty acid esters, sucrose fatty acid esters and poly-fatty acid glycerides, gellan gum, carboxypropyl methylcellulose, xanthan gum, carrageenan, sodium alginate, dipotassium hydrogen phosphate in mass ratio (1-2): (0.5-1): (1-2): (0.5-1): (0.008-0.01): (0.008-0.01): (0.01-0.02): (0.008-0.01): (0.008-0.01): (0.01-0.02).
3. The non-dairy cream for 3D printing according to claim 1, wherein the fat content of the non-dairy cream is 20 to 28%.
4. A non-dairy cream for 3D printing according to claim 3, wherein the fat content in the non-dairy cream is 25%.
5. A method for preparing a non-dairy cream for 3D printing according to any one of claims 1 to 4, comprising:
heating and mixing palm oil extract with additive, adding soybean protein isolate microgel particles, shearing and homogenizing to obtain emulsion;
quenching and aging the homogenized emulsion to obtain the plant fat cream feed liquid.
6. A 3D printing method of vegetable fat cream, comprising: taking the non-dairy cream for 3D printing as printing feed liquid, whipping the non-dairy cream, which is used for 3D printing, into a 3D printing bin, setting parameters, and performing 3D printing on the non-dairy cream.
7. The 3D printing method of non-dairy cream according to claim 6, wherein the whipping conditions are: firstly, stirring at 800-850rpm for 10-60 s, and then stirring at 1200-1250rpm for 1-5 min.
8. The 3D printing method of non-dairy cream according to claim 7, wherein the parameters of the 3D printing are: the diameter of the nozzle is 0.3-3 mm; the printing speed is 25-70 mm/s.
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| WO2021234386A1 (en) * | 2020-05-20 | 2021-11-25 | University Of Leeds | Formulation comprising a proteinaceous microgel |
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