CN115413765A - Formula of 3D printing minced pork-xanthan gum combined food and preparation method thereof - Google Patents
Formula of 3D printing minced pork-xanthan gum combined food and preparation method thereof Download PDFInfo
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- 229920001285 xanthan gum Polymers 0.000 title claims abstract description 66
- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 64
- 239000000230 xanthan gum Substances 0.000 title claims abstract description 64
- 238000010146 3D printing Methods 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 63
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 49
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 238000007639 printing Methods 0.000 claims description 37
- 235000013372 meat Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 239000005457 ice water Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 28
- 238000010411 cooking Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
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- 102000004169 proteins and genes Human genes 0.000 description 8
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- 230000003247 decreasing effect Effects 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000416 hydrocolloid Substances 0.000 description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
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- 230000000717 retained effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 235000019219 chocolate Nutrition 0.000 description 1
- 238000011960 computer-aided design Methods 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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Classifications
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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
- 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
- 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
-
- 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 minced pork-xanthan gum combined food and a preparation method thereof, belonging to the technical field of novel food processing. According to the invention, griskin is selected as a raw material, xanthan gum, salt, thirteen spices and water are used as auxiliary components, the xanthan gum with different proportions is added to improve the rheological property and the texture property of the minced pork after steaming, and the size, the cooking loss, the water distribution, the basic components and the color difference of the minced pork after 3D printing are measured at the same time, so that the formula which is most suitable for the 3D printing minced pork-xanthan gum combined food is obtained finally. According to the invention, the problems of large cooking loss, poor texture characteristics and the like of pure pork are solved by using a 3D printing technology, the problem that the pork paste cannot be extruded and supported by using xanthan gum is solved, and a reliable reference basis is provided for the future research on the feasibility of 3D printing of the pork paste.
Description
Technical Field
The invention belongs to the technical field of novel food processing, and particularly relates to a formula of 3D printed minced pork-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 piece of paper 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 invented the first 3D printer in the world, and its application in the food field is increasing in recent years due to the technology saving the time of making the mold by the traditional process and having the advantage of custom forming. At present, researchers have developed a large number of 3D printed foods using chocolate, dough, fruits and vegetables, etc. as ink, but relatively few studies using meat as ink have focused on fish meat and chicken meat, and griskin has good nutritional value as a cheap source of high-grade protein that can be absorbed by human beings, but no studies on 3D printing characteristics using griskin as a raw material have been made because the ground meat itself does not have extrusion and support capabilities suitable for printing. 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 of the 3D printing minced pork-xanthan gum combined food and the preparation method thereof are very important.
Disclosure of Invention
The invention aims to provide a formula of a 3D printing pork paste-xanthan gum combined food and a preparation method thereof on the basis that the pork paste has no extrusion and support capability and the xanthan gum has the capabilities of forming gel, improving rheological property and the like. The 3D printing pork fillet can be smoothly extruded from the nozzle without blockage by using the formula and the method, and the 3D printing pork fillet has good supporting capacity 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 printing characteristics can be better evaluated by adopting the cuboid model due to the common motion of X, Y and Z axes 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.
(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. Pork loin was cut into model sizes in 3 replicates as control group 1. The pork back and the pork back fat are cut into 2 x 2cm small blocks, and 5 parts of the evenly mixed pork back (fascia removal) and the pork back fat are weighed in equal amount for standby.
(3) Seasoning: and (3) respectively adding salt and thirteen spices into the 5 parts of mixture in the step (2).
(4) And (3) mincing: and (3) putting the mixed material obtained in the step (3) into a meat grinder, taking the material without xanthan gum as a control group 2, dissolving xanthan gum in different proportions by using a certain amount of ice water with the temperature of 4 ℃, adding the dissolved xanthan gum into meat, and adding all the rest ice water into the mixture to start meat grinding.
(5) Printing: and (5) respectively injecting the mixed materials obtained in the step (4) into a charging basket of a printer, setting the printing temperature, the printing height, the printing speed and the printing filling rate, and starting to print.
(6) Shaping: and (4) standing the printed sample in the step (5) for 30min for shaping.
(7) Steaming: and (4) steaming the sample shaped in the step (6) 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 includes such features:
the model used in (1) was 4 × 2cm.
The weight of the back of the middle pig and the back fat of the pig in the step (2) are 170g and 30g respectively.
In the step (3), the mass fractions of the salt and the thirteen-spices are 1.3% and 0.8% respectively.
The mass fractions of the xanthan gum in the step (4) are respectively 0.2%, 0.4%, 0.6% and 0.8%; the mass fraction of ice water is 24%.
The printing temperature, the printing height, the printing speed and the printing filling rate in the step (5) are respectively 25 ℃, 2.0mm, 15mm/s and 90%.
All the mass fractions 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 a printed sample and the shape after steaming, the influence on the size of a steamed product, the influence on the cooking loss of the steamed product, the influence on the rheological property of minced pork, the influence on the water distribution of the steamed product, the influence on the texture and structure characteristics of the steamed product, and the influence on the basic component, color difference and water activity of the 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 pork paste has no gel with high brittleness, has proper rigidity besides unique rheological property, can solve the problem that the pork paste cannot be extruded from a nozzle or is extruded unsmoothly, and ensures that the printed pork paste has good support property on a platform. 3. The formula developed by the invention enables the product to have good size and texture characteristics. 4. The formula developed by the invention greatly reduces the cooking loss and the loss of nutrient components. 5. The invention provides a reference basis for 3D printing of the pork paste product.
Drawings
FIG. 1 the effect of xanthan gum addition on the shape of the printed samples and the steamed products;
FIG. 2 the effect of xanthan gum addition on the size of the steamed product;
FIG. 3 the effect of xanthan gum addition on the loss of cook in the product after steaming;
FIG. 4 the effect of xanthan gum addition on the rheological properties of pork emulsion;
FIG. 5 the effect of the addition of xanthan gum on the moisture distribution of the steamed product.
Detailed Description
Examples
A formula of 3D printed minced pork-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 printing characteristics can be better evaluated by adopting the cuboid model due to the common motion of X, Y and Z axes 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 griskin was cut into model size in 3-fold as control group 1. Respectively cutting the pork back and the pork backfat into 2 x 2cm small blocks, and respectively weighing 5 parts of the evenly mixed pork back (with fascia removed) and the pork backfat for later use.
Step three: seasoning: and (3) respectively adding salt and thirteen spices into the 5 parts of mixture in the step (II).
Step four: and (3) putting the mixed material obtained in the step three into a meat grinder, taking the material without xanthan gum as a product of a control group 2, dissolving xanthan gum in different proportions by using a certain amount of ice water with the temperature of 4 ℃, adding the dissolved xanthan gum into meat, and adding all the rest ice water into the mixed material.
Step five: printing: and respectively injecting the mixed materials obtained in the step four 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 six: 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. 1A, when 3D printing is performed using a single pork emulsion, the pork emulsion cannot be continuously extruded; as can be seen in FIG. 1B, the added water pork emulsion naturally flows out of the nozzles to the printing platform without the ability to be supported; as can be seen from FIG. 1C, the pork emulsion 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.
From fig. 2, it can be seen that the X-0.6 product has a relatively good shape when the amount of added xanthan gum is 0.6%, which verifies the conclusion of fig. 1C.
As can be seen from FIG. 3, when the amount of xanthan gum added is 0.6%, the X-0.6 product has lower cooking loss, which indicates that a more dense network structure is formed between xanthan gum and minced pork and part of water is absorbed.
As can be seen from fig. 4A, as the amount of added xanthan gum increases, the apparent viscosity increases, and as the shear rate increases, the apparent viscosity decreases, indicating that the pork emulsion to which xanthan gum is added is a pseudoplastic fluid with shear thinning behavior; as can be seen from fig. 4B, as the addition amount of xanthan gum increases, the storage modulus of other sample groups except the X-0.8 sample gradually increases, and the X-0.8 sample and the X-0.6 sample decrease after crossing, which indicates that the combination of xanthan gum and minced pork reaches a saturation state, and in addition, the storage modulus is always greater than the loss modulus, which indicates that the elastic behavior of the minced pork is greater than the viscous behavior, and the minced pork is in an elastic gel state; as can be seen from fig. 4C, all the tangents are less than 1, and the closer to 1, the closer to the fluid state, the closer to 0, the closer to the solid state. The combination of the above, the addition of 0.6% xanthan gum has better rheological properties.
As can be seen from fig. 5A, there are three relaxation times, indicating that the protein limits the mobility of water to varying degrees. T is 2b (0-10 ms) is tightly combined with a macromolecular structure, represents combined water, and has the shortest relaxation time. T is 21 (10-100 ms) between the muscle fiber network or between the muscle fiber filaments, representing a low water mobility, relaxation time ratio T 2b Long but specific T 22 Short. The longest relaxation time is T 22 (100-1000 ms) is present outside the cell or muscle bundle and represents free water. The shorter the relaxation time, the lower the mobility, and the longer the relaxation time, the higher the mobility, but the weaker the ability of the protein to bind water. As can be seen from FIG. 5B, the relaxation times T of the control 2 product and the xanthan gum-added product 2b 、T 21 And T 22 Is significantly higher than the products (0.38 ms, 20.41ms and 217.01 ms) (P) of the control group 1<0.05 This result shows that 3D printing will be T 2b 、T 21 And T 22 Moving to the right, gradually converting bound and non-mobile water to free water, possibly due to squeezing and shearing effects of 3D printingThe muscle tissue is destroyed, resulting in the outflow of water bound to the proteins and retained by the gel network structure; in addition, relaxation time T of xanthan gum-added product was compared to control 2 product 2b The results, which decrease and increase with increasing xanthan gum addition, indicate that at the appropriate xanthan gum addition (0.6%), water (T) is bound 2b ) Has higher fluidity, probably because the gel network structure in the X-0.6 product absorbs water bound to the protein. Therefore, the bound water has high fluidity. However, between the X-0.2 and control 2 samples, the relaxation time T 21 Not significant (P)>0.05). Thus, the X-0.2 product does not affect the bound water (T) 21 ) Fluidity in meat. Relaxation time T of X-0.6 product 21 Is significantly higher than that of the product of the control group 2 (P)<0.05). T of products with varying amounts of xanthan gum added 22 Value display and relaxation time T 21 Similar trends. The results show that there is a significant difference (P) between the X-0.6 product and the control 2 product<0.05 This indicates that the free water in the X-0.6 product has a higher fluidity. As can be seen from FIG. 5C, T for the products of control 1 and control 2 and the xanthan gum 2 P for change in peak area fraction 2b And (4) showing. P in control 1 product 2b Is significantly higher than the ratio of the control group 2 and the X-0.6 products, and the ratio of P in the control group 1 and the control group 2 products is significantly higher than that in the control group 2 products 21 Is significantly higher than the X-0.6 product, however, P was present in the control 1 and control 2 products 22 The ratio of (A) is significantly lower than that of the X-0.6 product. P is 2b 、P 21 Reduction of (2) and P 22 An increase in (b) indicates the conversion of bound water to free water. These results may be related to 3D printing and the addition of xanthan gum. The product of the control group 2 and the product X-0.6 are 3D printing products, and the proportion of water is larger. The gel network structure formed by the X-0.6 product absorbs water bound to the protein and traps water that has permeated into the meat.
TABLE 1 influence of the amount of Xanthan Gum added on the texture characteristics of the steamed product
As can be seen from Table 1, the hardness (19868 g), chewiness (4782 g) and elasticity (0.21) of the product of control 1 were the highest among all the products. Among the 3D printed products, X-0.4 products were the highest in hardness (8904 g), elasticity (0.58), mastication force (2757 g), cohesion (0.54), and resilience (0.17), but did not improve the quality of the 3D printed products. When the amount of added xanthan gum reaches 0.6%, the index value of the texture property is reduced, and these results indicate that the addition of 0.6% of xanthan gum has better texture property, which may be the reason for the good formability of the X-0.6 product.
TABLE 2 influence of the amount of xanthan gum added on the basic composition and color difference and water activity of the steamed product
As can be seen from table 2, the addition of the auxiliary material significantly changed the moisture, protein, fat and ash content (P < 0.05). The 3D printed product had significantly increased moisture, fat and ash content (P < 0.05) and significantly decreased protein content (P < 0.05) compared to the control 1 product. The protein content of the other 3D printed products decreased significantly (P < 0.05) with increasing xanthan gum addition compared to control 2. The water content decreased after a slow increase (P > 0.05), probably because the meat neutralized water added to the meat formed a gel network structure with xanthan gum, which absorbed the water and subsequently reached saturation. Furthermore, during cooking, meat proteins denature, resulting in the release of moisture retained by the proteins. The addition of xanthan gum had no significant effect on ash content (P > 0.05). In this study, 3D printing had no significant effect on L and b values (P > 0.05), resulting in a significant decrease in a values (P < 0.05), probably because control 1 was a raw material that was pure meat and control 2 had added auxiliary materials. With the addition of xanthan gum, L and b values decreased significantly (P < 0.05), while a values did not differ significantly (P > 0.05). The aw value of the 3D printed product was significantly increased (P < 0.05) compared to control 1, while the xanthan gum had no significant effect on aw value (P > 0.05) compared to control 2 for the other 3D printed products, which increased slowly and then decreased (P > 0.05).
Claims (8)
1. The invention aims to provide a formula for improving 3D printing adaptability of pork fillet in pork spine on the basis that the pork fillet in pork spine has no extrusion and support capability 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 minced pork-xanthan gum combined food and the preparation method thereof according to claim 1 are characterized by the following steps:
(1) The method comprises the steps that a 3D printing model is designed by using 123D Design software, a cuboid model is adopted, due to the fact that the cuboid model moves together in the X axis, the Y axis and the Z axis in the printing process, the printing characteristics can be better evaluated, the 3D printing model is exported into a stl format, the 3D printing model is sliced by using replay-Host software, the sliced model is exported into a USB (Universal Serial bus) to be stored in a geocode format, the USB is connected with a printer, and the printing is waited;
(2) Pretreatment: rinsing fresh pork back and pork backfat with ice water at 4 ℃, wiping the pork back and the pork backfat with kitchen paper after rinsing, cutting the pork back into the size of a model in 3 copies, taking the pork back and the pork backfat as a control group 1, cutting the pork back and the pork backfat into 2X 2cm small blocks, and weighing 5 copies of the pork back (removing fascia) and the pork backfat equal amount and uniformly mixing for later use;
(3) Seasoning: respectively adding table salt and thirteen spices into 5 parts of the mixture obtained in the step (2);
(4) And (3) mincing: putting the mixed material obtained in the step (3) into a meat grinder, taking the material without xanthan gum as a control group 2, dissolving xanthan gum in different proportions by using a certain amount of ice water with the temperature of 4 ℃, adding the dissolved xanthan gum into meat, and adding all the rest ice water into the mixture to start meat grinding;
(5) Printing: respectively injecting the mixed materials obtained in the step (4) 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;
(6) Shaping: standing the printed sample in the step (5) for 30min for shaping;
(7) Steaming: and (4) steaming the sample shaped in the step (6) 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 the 3D printed minced pork-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 and the preparation method of the 3D printed minced pork-xanthan gum combined food as claimed in claim 2, wherein the pork back fat and the pork back fat in the step (2) have the mass of 170g and 30g respectively.
5. The formula of the 3D printed minced pork-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 (3) are 1.3% and 0.8%, respectively.
6. The formula and the preparation method of the 3D printed pork paste-xanthan gum combined food according to claim 2, wherein the mass fractions of the xanthan gum in the step (4) are 0.2%, 0.4%, 0.6% and 0.8%, respectively, and the mass fraction of ice water is 24%.
7. The formula of 3D printing minced pork-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 (5) are respectively 25 ℃, 2.0mm, 15mm/s and 90%.
8. The formula and the preparation method of the 3D printed minced pork-xanthan gum combined food as claimed in claim 2, wherein all the mass fractions in the step are calculated according to the total mass of the pork back and the pork back fat.
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Citations (2)
| 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 |
| CN112314890A (en) * | 2020-09-14 | 2021-02-05 | 广东海洋大学 | 3D printing shrimp paste-edible gum composition and preparation method thereof |
-
2022
- 2022-08-24 CN CN202211017712.5A patent/CN115413765A/en active Pending
Patent Citations (2)
| 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 |
| CN112314890A (en) * | 2020-09-14 | 2021-02-05 | 广东海洋大学 | 3D printing shrimp paste-edible gum composition and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王强等: "基于肉类原料的3D打印技术研究进展", 《食品科学》, vol. 43, no. 1, pages 353 - 359 * |
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