CN116420867A - Method for preparing blocky fat based on microcapsule filled hydrogel 3D printing - Google Patents
Method for preparing blocky fat based on microcapsule filled hydrogel 3D printing Download PDFInfo
- Publication number
- CN116420867A CN116420867A CN202310320220.1A CN202310320220A CN116420867A CN 116420867 A CN116420867 A CN 116420867A CN 202310320220 A CN202310320220 A CN 202310320220A CN 116420867 A CN116420867 A CN 116420867A
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- Prior art keywords
- fat
- printing
- preparing
- oil
- microcapsule
- Prior art date
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Links
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Classifications
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing massive fat based on microcapsule filled hydrogel 3D printing, and belongs to the technical field of food fat processing. According to the invention, beta-cyclodextrin is used as a wall material, mixed vegetable oil is used as a core material, microcapsule nano particles are prepared by a molecular embedding method, the microcapsule nano particles are filled in a sodium alginate-konjac gum composite hydrogel network structure, and then the microcapsule nano particles are stacked layer by utilizing a 3D printing technology and are assisted with calcium ion curing, so that the blocky fat simulator with a viscoelastic texture and a layered structure is obtained. The block fat prepared by the invention has a fat tissue structure similar to that of natural animal fat, is smooth and tender, has a good water-retaining and oil-retaining property, can generate a unique oil-water mixing taste after being processed by oral cavity during eating, can meet the diversified demands of people on the aspects of fat nutritional value, sensory characteristics and the like, and improves the acceptability of the artificial fat.
Description
Technical Field
The invention belongs to the technical field of food fat processing, and particularly relates to a method for preparing massive fat based on microcapsule filled hydrogel 3D printing.
Background
Animal fat contains fatty acids essential to the human body, is an important constituent of meat products, and is a unique precursor substance for producing meat flavor. Animal fat has plasticity, usually exists in the form of solid backfat, is beneficial to the formation of meat products and the formation of good texture, and plays an important role in improving the tenderness and juiciness of the products, providing good flavor and the like in the processing process of the meat products. From the apparent morphology, adipose tissue appears as a less regular lamellar structure; from a microstructure perspective, adipose tissue is composed of a large number of clusters of adipocytes, which are separated into leaflets by a network of thin layers of loose connective tissue. Adipose tissue is mainly divided into white adipose tissue and brown adipose tissue, wherein the white adipose tissue is composed of a large amount of single-bubble adipose cells, and has the functions of storing fat, maintaining body temperature, regulating fat metabolism, supporting protection and the like. In a typical white adipocyte, 90% of the cell volume is occupied by lipid droplets, squeezing the cytoplasm to the edges of the cell, forming a "ring" like cytoplasm and a "half-moon" shaped nucleus. The lipid droplets in the center of the cells are 95% of triacylglycerols (the fatty acids bound to them are mainly saturated fatty acids based on palmitic acid (C16:0) and stearic acid (C18:0), and also contain some other minor components such as free fatty acids, phospholipids, cholesterol and vitamins.
With the health and safety considerations of highly saturated fatty acids and high cholesterol foods, animal fat substitutes have been increasingly studied, with little success. Currently, researchers generally prepare fat substitutes based on vegetable oils rich in natural active substances such as unsaturated fatty acids and vitamin E, and various fat substitution forms such as emulsified oil, oleogel, and emulsion gel gradually appear to simulate characteristics similar to animal fat. CN 112042930a uses starch treated by high-pressure auxiliary enzyme method as raw material, and after being uniformly mixed with emulsion, the starch-based emulsion filling gel fat simulator is prepared by microwave heating treatment, so that softness and stability of fat are increased, and the starch-based emulsion filling gel fat simulator is white gel and lacks appearance similar to fat tissue; CN 113966769a mixes the vegetable protein system and the oil microcapsule, and cross-links with TG enzyme to prepare a protein-based fat meat tissue, while solving the problem that most oil-fat mimics are easy to leak oil after being cooked, the surface of the oil-fat mimics have more hole structures, and the sensory quality is not good. These fat substitutes, while largely improving the fatty acid profile and physical properties of the fat substitute, lack a morphology and texture resembling that of fat tissue and a mouth feel of oil-water mixing, and do not meet consumer acceptability of artificial fats.
The 3D printing is a rapid prototyping technology, which divides a three-dimensional model into a plurality of planes according to a certain thickness, and the three-dimensional model is manufactured in a layering way and is stacked layer by layer, and is gradually stacked along with the increase of the height, so that a required three-dimensional structure is finally formed. As an emerging bionic technology, 3D printing technology has been well developed in the field of medical tissue engineering, and tissue models such as blood vessels, livers, hearts and the like printed by 3D have made great contributions to human medical industry. For example, CN 109957540A provides an artificial adipose tissue, which comprises a biocompatible scaffold, adipose tissue and mixed culture solution, and the biocompatible scaffold and adipose tissue are made into the artificial adipose tissue with bioactivity by a 3D biological printing technology, so that the artificial adipose tissue can be used as a pathophysiological mechanism research and treatment tool for fat-related endocrine and metabolic diseases. The 3D printing technology has the characteristics of individuation, convenience, sensitivity, various shapes and the like, and is successfully applied to the food field. For example, CN 112314767A provides a soft material for 3D printing of a sugar gel, and the preparation method thereof has the advantages of difficult dehydration, sand reflection, various shapes and the like; CN 110150396A provides a 3D printed meat analogue and a method for processing raw materials thereof, which realizes the maximization of the nutritional performance of the meat analogue. However, the method has fresh application in the research of fat substitutes, compared with the traditional fat preparation method, the 3D printing digital production mode enables the fat substitutes to be printed with more complex and fine structures, only proper materials, printing process and model data are needed, and the method has the advantages of short development period, high production precision, high production efficiency and the like, and can meet the diversified demands of people on health foods. The fused deposition type (FDM) is an excellent printing method for food soft materials, wherein the materials are melted into a molten state, extruded through a nozzle, and finally are spatially arranged to form a three-dimensional object through layer-by-layer stacking. Therefore, the 3D printing technology can simulate the morphology and structure of the block fat to a certain extent, and can obtain the texture and taste similar to those of the natural fat.
Disclosure of Invention
Aiming at the problems of low simulation degree of adipose tissue structure, insufficient mixing feeling of fatty oil and water and the like of the existing fat substitute, the invention provides a method for preparing massive fat based on 3D printing of microcapsule-filled hydrogel.
The technical scheme of the invention is as follows:
it is an object of the present invention to provide a method for preparing a fat mimetic in bulk by 3D printing, comprising the steps of:
(1) Preparation of grease microcapsules:
firstly, dissolving and mixing vegetable oil and meat flavor essence by using absolute ethyl alcohol, heating and stirring for 10min at 30 ℃ to obtain liquid B for later use;
then, dissolving beta-cyclodextrin in ultrapure water to obtain saturated cyclodextrin mixed solution, heating in water bath at 70 ℃ for 10min, adding food-grade emulsifier, and stirring uniformly to obtain solution A;
finally, dripping the solution B into the solution A, stirring for 30-60min at 60-80 ℃, standing for 24h at room temperature, and carrying out suction filtration to obtain a solid inclusion, namely the grease microcapsule;
(2) 3D printing of bulk fat:
firstly, dissolving konjaku flour, sodium alginate and sodium hexametaphosphate by using ultrapure water, heating and stirring for 20min at 80 ℃, homogenizing for 3-5min at a speed of 1500-3000r/min by using a high-speed homogenizer, adding oil microcapsules, and stirring and mixing at a speed of 200-500r/min to prepare a 3D printing stock solution;
and then, extruding and layering the 3D printing stock solution at a speed of 10-30mm/s through a 3D printing spray nozzle to obtain a shape similar to fat tissue, and spraying a calcium chloride solution to solidify and mold to obtain the blocky fat simulant.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: (1) The mixed vegetable oil is prepared by mixing 10-20% of palm oil, 20-40% of shea butter and 30-50% of soybean oil by mass ratio.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: (1) The food-grade emulsifier is prepared by mixing 10-20% of glycerol monooleate, 30-50% of soybean lecithin and 20-40% of sucrose fatty acid ester by mass ratio.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the mixing ratio of the liquid B to the liquid A in the step (1) is 1:8-10.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the addition amount of the beta-cyclodextrin and the food-grade emulsifier in the solution B relative to the ultrapure water is 80-120g/mL and 10-30mg/mL respectively.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the addition amount of the mixed vegetable oil and the meat flavor essence in the solution A relative to the absolute ethyl alcohol is 100-150mg/mL and 10-20mg/mL respectively.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the adding amount of konjaku flour, sodium alginate and grease microcapsule in the printing stock solution is respectively 10-30mg/mL, 20-50mg/mL and 100-300mg/mL relative to ultrapure water.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: (2) Wherein the mass ratio of the konjaku flour to the sodium alginate is 1:3-5, and the mass ratio of the total mass of the konjaku flour and the sodium alginate to the ultrapure water is 5-10:100.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the concentration of the calcium chloride solution was 60mg/mL.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the spraying diameter of the 3D printing spray nozzle is 0.2-0.6mm, the linear filling density range in the printing process is 50-80%, and the line stacking included angle range is 45-90 degrees.
As a preferred embodiment of the method for preparing a fat mimetic in bulk by 3D printing according to the present invention, wherein: the 3D printed model structure was a 20mm x 15mm cube structure.
The second object of the present invention is to provide a block fat mimetic based on microcapsule filled hydrogel prepared by the above preparation method.
It is a further object of the present invention to provide the use of the above described block fat mimetic based on a microcapsule filled hydrogel in the food field.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, beta-cyclodextrin is used as a wall material, mixed vegetable oil is used as a core material, microcapsule nano particles are prepared by a molecular embedding method, the microcapsule nano particles are filled in a sodium alginate-konjac gum composite hydrogel network structure, and then the microcapsule nano particles are stacked layer by utilizing a 3D printing technology and are assisted with calcium ion curing, so that the blocky fat simulator with a viscoelastic texture and a layered structure is obtained. The block fat prepared by the invention has a fat tissue structure similar to that of natural animal fat, is smooth and tender, has a good water-retaining and oil-retaining property, can generate a unique oil-water mixing taste after being processed by oral cavity during eating, can meet the diversified demands of people on the aspects of fat nutritional value, sensory characteristics and the like, and improves the acceptability of the artificial fat. In addition, the invention has the following advantages:
(1) In terms of physical properties, the fat microcapsule and the konjak compound gum are combined to form a cross-linking filling system, so that the fat substitute has a structure similar to fat tissue, and meanwhile, the fat substitute is stacked and formed by utilizing a 3D printing technology, so that the fat substitute is more similar to the appearance, the texture and the taste of animal fat;
(2) The bulk fat mimics prepared by the invention take mixed vegetable oil as raw materials in terms of chemical properties, so that the fatty acid spectrum of the fat substitutes is improved, and the physiological activity of the fat substitutes is enriched; the konjaku flour and the sodium alginate are also functional food ingredients, have the physiological effects of reducing blood fat, reducing blood pressure, preventing cardiovascular diseases and the like, and enrich the nutrition function of the fat substitute.
(3) According to the invention, the liquid vegetable oil is coated and prepared into the microcapsule by utilizing the microencapsulation technology, so that the functional characteristics and the flavor of the grease can be more complete, the spherical structure of single-bubble fat cells can be effectively simulated, and the fat drop content of a fat substitute system can be obviously increased. Meanwhile, the beta-cyclodextrin molecule has a hollow cylindrical three-dimensional annular structure with outer hydrophilic and inner hydrophobic, and a tight hydrophobic area is formed in a cavity due to the shielding effect of a C-H bond, so that the beta-cyclodextrin molecule has a unique molecular capsule structure, and therefore, the beta-cyclodextrin molecule is used for carrying out inclusion solidification on liquid vegetable oil, so that the oxidation resistance of the beta-cyclodextrin molecule can be improved, and when the beta-cyclodextrin molecule is placed in an inlet, composite components in the molecular capsule can be released one by one, so that the oil quality of a fat mimetic is improved. The microcapsule prepared by the method not only can effectively improve the processing convenience and physical stability of lipid substances, but also has softer elastic texture and stronger aggregation, and can obviously enhance the simulation of the texture and taste of the fat when being added into the fat substitute. In addition, konjac Glucomannan (KGM) is a natural polymer polysaccharide, and its unique structure imparts good gel properties, film forming properties, antimicrobial properties, etc. However, because the single material made of KGM has the defects of poor mechanical property, strong water absorption and the like, the gel of the single material is small in elasticity, fragile, easy to collapse, low in mechanical strength and stability, and can not achieve the flexibility of adipose tissues, and the application of the single material as a tissue engineering material is limited. Meanwhile, the invention fills the grease microcapsule particles among the pores of the gel structure by utilizing the crosslinking and filling effects between the konjak gel and the nano particles, so that the internal structure of the gel is further changed, and the gel strength is further improved, on one hand, the gel strength and the water-retaining and oil-holding capacity of the system can be enhanced, and on the other hand, the structural form that fat cells are separated by loose connective tissues can be simulated.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The starting materials used in the examples were commercially available unless otherwise specified and the purity was either chemically pure or analyzed.
The raw materials used in the following examples: palm oil, shea butter, soybean oil, glycerol monooleate, soybean lecithin, sucrose fatty acid ester, beta-cyclodextrin, konjac gum, sodium alginate and the like are all commercially available.
Reagents used in the following examples: anhydrous ethanol, anhydrous calcium chloride and the like are all purchased from national pharmaceutical groups industry Co., ltd.
The food grade emulsifier used in the examples below was a mixture of glycerol monooleate, soy lecithin and sucrose fatty acid ester in a mixing ratio of 2:5:3.
The mixing ratio of the mixed vegetable oil used in the following examples is a compound mixture of palm oil extract, shea butter extract and soybean oil, and the mixing ratio is 1:2:2.
The test methods used in the following examples were as follows:
1) Oil content and inclusion rate: weighing 0.1g of grease microcapsule, adding the grease microcapsule into a centrifuge tube filled with 10mL of absolute ethyl alcohol, uniformly mixing, standing, centrifuging to obtain a supernatant, fixing the volume to 100mL by using the absolute ethyl alcohol, measuring the absorbance at 275nm by using an ultraviolet spectrophotometer, taking the average value for 3 times, and taking the average value into a standard curve to obtain the included grease mass, and calculating the oil content and the inclusion rate according to the following formula: oil content = oil content in clathrate/total clathrate mass x 100%; inclusion ratio = content of fat in inclusion/total addition of fat x 100%.
2) Analysis of the nanoparticle size: dispersing the oil microcapsule with distilled water, loading into a cuvette, measuring the average particle size of liposome by adopting a nanometer particle size and Zeta potential analyzer, and taking average value 3 times for each sample.
3) Texture property detection: TPA analysis was performed using a TA-XT Plus texture tester, with 5 determinations for each sample taking an average; test conditions: the temperature of the room temperature is 25 ℃, the speed of the P/50 type probe before testing is 2mm/sec, the speed of the probe after testing is 1mm/sec, the pressure is 5g, and the pressing distance is 10mm. Specific test parameters are hardness, elasticity, cohesiveness, chewiness and recovery. Wherein Hardness (Hardness) is the maximum force value at first compression in g; elasticity (springness) is the degree to which a sample can recover after a first compression, expressed as the ratio of the recovery height of the sample detected in a second compression to the compression set of the first time; cohesiveness (cohesives) is the adhesion inside the test sample, expressed as the ratio of the positive work done by two compressions; masticatory (chewire) is the energy required for a solid sample to chew or swallow in steady state, expressed as the product of hardness, elasticity and cohesiveness; resilience (Resilience) is the ability of a sample to rebound during the first compression cycle and is expressed as the ratio of the elastic energy released by returning the sample during the first compression cycle to the energy consumed by the probe when compressed.
Example 1
A method for preparing blocky fat based on microcapsule filled hydrogel 3D printing comprises the following preparation processes:
(1) And (3) embedding vegetable oil in the microcapsule:
and (3) solution A: 10g of beta-cyclodextrin is dissolved in 100g of ultrapure water to prepare a saturated cyclodextrin mixed solution; heating in water bath at 70deg.C for 10min, adding 1g food-grade emulsifier, and stirring at 500 r/min;
and (2) liquid B: dissolving 10g of mixed vegetable oil and 1g of meat flavor essence in 100g of absolute ethyl alcohol, heating and stirring at 30 ℃ for 10min for standby;
dropwise adding the solution B into the solution A, heating and stirring at 65 ℃ for 40min for embedding, standing for 24h at room temperature, and finally, filtering by a vacuum pump to obtain a solid inclusion, namely the oil microcapsule;
(2) 3D printing of bulk fat:
colloid compounding: dissolving 2g of konjaku flour, 3g of sodium alginate and 1g of sodium hexametaphosphate in 100g of ultrapure water, heating and stirring for 20min at 80 ℃, and homogenizing for 3min at 2000r/min by a high-speed homogenizer to form a composite gel system; adding 20g of grease microcapsule, and stirring and mixing at the speed of 500r/min to prepare a 3D printing stock solution;
printing and forming: and extruding and layering (the diameter of a nozzle is 0.2mm, the included angle of line stacking is 90 degrees, and the filling density is 80 percent) at the speed of 20mm/s through a 3D printing nozzle, simultaneously spraying a calcium chloride solution with the concentration of 60mg/mL for solidification forming to obtain a shape similar to fat tissue, and performing post-treatment for 30min through the calcium chloride solution to obtain the blocky fat simulant.
Example 2
A method for preparing blocky fat based on microcapsule filled hydrogel 3D printing comprises the following preparation processes:
(1) And (3) embedding vegetable oil in the microcapsule:
and (3) solution A: 12g of beta-cyclodextrin is dissolved in 100g of ultrapure water to prepare a saturated cyclodextrin mixed solution; heating in water bath at 70deg.C for 10min, adding 2g food-grade emulsifier, and stirring at 500 r/min;
and (2) liquid B: dissolving 12g of mixed vegetable oil and 1g of meat flavor essence with 100g of absolute ethyl alcohol, heating and stirring at 30 ℃ for 10min for standby;
and (3) dropwise adding the solution B into the solution A, heating and stirring at 65 ℃ for 40min for embedding, standing for 24h at room temperature, and finally, filtering by a vacuum pump to obtain a solid inclusion, namely the oil microcapsule.
(2) 3D printing of bulk fat:
colloid compounding: dissolving 2g of konjaku flour, 3g of sodium alginate and 1g of sodium hexametaphosphate in 100g of ultrapure water, heating and stirring for 20min at 80 ℃, and homogenizing for 3min at 2000r/min by a high-speed homogenizer to form a composite gel system; adding 20g of grease microcapsule, and stirring and mixing at the speed of 500r/min to prepare a 3D printing stock solution;
printing and forming: and extruding and layering (the diameter of a nozzle is 0.2mm, the included angle of line stacking is 90 degrees, and the filling density is 80 percent) at the speed of 20mm/s through a 3D printing nozzle, simultaneously spraying a calcium chloride solution with the concentration of 60mg/mL for solidification forming to obtain a shape similar to fat tissue, and performing post-treatment for 30min through the calcium chloride solution to obtain the blocky fat simulant.
Example 3
A method for preparing blocky fat based on microcapsule filled hydrogel 3D printing comprises the following preparation processes:
(1) And (3) embedding vegetable oil in the microcapsule:
and (3) solution A: 10g of beta-cyclodextrin is dissolved in 100g of ultrapure water to prepare a saturated cyclodextrin mixed solution; heating in water bath at 70deg.C for 10min, adding 2g food-grade emulsifier, and stirring at 500 r/min;
and (2) liquid B: dissolving 15g of mixed vegetable oil and 1g of meat flavor essence in 100g of absolute ethyl alcohol, heating and stirring at 30 ℃ for 10min for standby;
and (3) dropwise adding the solution B into the solution A, heating and stirring at 65 ℃ for 40min for embedding, standing for 24h at room temperature, and finally, filtering by a vacuum pump to obtain a solid inclusion, namely the oil microcapsule.
(2) 3D printing of bulk fat:
colloid compounding: dissolving 3g of konjaku flour, 5g of sodium alginate and 1g of sodium hexametaphosphate in 100g of ultrapure water, heating and stirring for 20min at 80 ℃, and homogenizing for 3min at a speed of 2000r/min by a high-speed homogenizer to form a composite gel system; adding 25g of grease microcapsule, and stirring and mixing at the speed of 500r/min to prepare a 3D printing stock solution;
printing and forming: and extruding and layering (the diameter of a nozzle is 0.2mm, the included angle of line stacking is 90 degrees, and the filling density is 80 percent) at the speed of 20mm/s through a 3D printing nozzle, simultaneously spraying a calcium chloride solution with the concentration of 60mg/mL for solidification forming to obtain a shape similar to fat tissue, and performing post-treatment for 30min through the calcium chloride solution to obtain the blocky fat simulant.
Example 4
A method for preparing blocky fat based on microcapsule filled hydrogel 3D printing comprises the following preparation processes:
(1) And (3) embedding vegetable oil in the microcapsule:
and (3) solution A: 12g of beta-cyclodextrin is dissolved in 100g of ultrapure water to prepare a saturated cyclodextrin mixed solution; heating in water bath at 70deg.C for 10min, adding 2g food-grade emulsifier, and stirring at 500 r/min;
and (2) liquid B: dissolving 15g of mixed vegetable oil and 1g of meat flavor essence in 100g of absolute ethyl alcohol, heating and stirring at 30 ℃ for 10min for standby;
and (3) dropwise adding the solution B into the solution A, heating and stirring at 65 ℃ for 40min for embedding, standing for 24h at room temperature, and finally, filtering by a vacuum pump to obtain a solid inclusion, namely the oil microcapsule.
(2) 3D printing of bulk fat:
colloid compounding: dissolving 3g of konjaku flour, 5g of sodium alginate and 1g of sodium hexametaphosphate in 100g of ultrapure water, heating and stirring for 20min at 80 ℃, and homogenizing for 3min at a speed of 2000r/min by a high-speed homogenizer to form a composite gel system; adding 25g of grease microcapsule, and stirring and mixing at the speed of 500r/min to prepare a 3D printing stock solution;
printing and forming: and extruding and layering (the diameter of a nozzle is 0.2mm, the included angle of line stacking is 90 degrees, and the filling density is 80 percent) at the speed of 20mm/s through a 3D printing nozzle, simultaneously spraying a calcium chloride solution with the concentration of 60mg/mL for solidification forming to obtain a shape similar to fat tissue, and performing post-treatment for 30min through the calcium chloride solution to obtain the blocky fat simulant.
Example 5
A method for preparing blocky fat based on microcapsule filled hydrogel 3D printing comprises the following preparation processes:
(1) And (3) embedding vegetable oil in the microcapsule:
and (3) solution A: 10g of beta-cyclodextrin is dissolved in 100g of ultrapure water to prepare a saturated cyclodextrin mixed solution; heating in water bath at 70deg.C for 10min, adding 3g food-grade emulsifier, and stirring at 500 r/min;
and (2) liquid B: dissolving 15g of mixed vegetable oil and 1g of meat flavor essence in 100g of absolute ethyl alcohol, heating and stirring at 30 ℃ for 10min for standby;
and (3) dropwise adding the solution B into the solution A, heating and stirring at 65 ℃ for 40min for embedding, standing for 24h at room temperature, and finally, filtering by a vacuum pump to obtain a solid inclusion, namely the oil microcapsule.
(2) 3D printing of bulk fat:
colloid compounding: dissolving 3g of konjaku flour, 5g of sodium alginate and 1g of sodium hexametaphosphate in 100g of ultrapure water, heating and stirring for 20min at 80 ℃, and homogenizing for 3min at a speed of 2000r/min by a high-speed homogenizer to form a composite gel system; adding 25g of grease microcapsule, and stirring and mixing at the speed of 500r/min to prepare a 3D printing stock solution;
printing and forming: and extruding and layering (the diameter of a nozzle is 0.2mm, the included angle of line stacking is 90 degrees, and the filling density is 80 percent) at the speed of 20mm/s through a 3D printing nozzle, simultaneously spraying a calcium chloride solution with the concentration of 60mg/mL for solidification molding to obtain a shape similar to fat tissue, and performing post-treatment for 30min through the calcium chloride solution to obtain the blocky fat simulant.
The physical and chemical properties, the handling properties and other indexes of the grease microcapsules and the block fat prepared in examples 1-5 are detected and compared, and the results are shown in tables 1 and 2:
TABLE 1 Property index of oil microcapsule prepared in examples 1-5
| Index (I) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Oil content (%) | 77.23 | 79.05 | 78.41 | 77.19 | 78.94 |
| Inclusion rate (%) | 82.01 | 84.97 | 81.66 | 83.25 | 82.50 |
| Average particle diameter (nm) | 175.31 | 188.68 | 184.23 | 178.92 | 185.06 |
As is clear from the detection results in Table 1, the oil content and inclusion ratio of the oil microcapsule prepared in examples 1 to 5 were both relatively high, and maintained at about 80%, and the microcapsule particles were also relatively fine and uniform, and the average particle diameter was less than 200nm, so that the fat-soluble substances could be effectively maintained, and the oxidation thereof could be prevented from generating bad flavor or volatilization and dissipation, and the oil content of the fat system could be increased by adding the oil microcapsule to the fat substitute, and the structure of the fat single-cell could be effectively simulated.
TABLE 2 comparison of physical Properties of animal fat and lumpy fat prepared in examples 1-5
| Index (I) | Fat of pig | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Hardness (N) | 25.981 | 22.794 | 21.655 | 22.946 | 22.718 | 23.041 |
| Elasticity of | 0.954 | 0.867 | 0.914 | 0.928 | 0.893 | 0.906 |
| Cohesion of | 0.764 | 0.682 | 0.697 | 0.705 | 0.694 | 0.718 |
| Masticatory properties | 18.211 | 16.984 | 15.903 | 16.731 | 18.032 | 17.358 |
| Recovery of | 0.544 | 0.372 | 0.394 | 0.453 | 0.380 | 0.449 |
| Oil retention (%) | 93.67 | 94.04 | 93.55 | 93.60 | 94.13 | 94.35 |
| Water retention (%) | 95.84 | 95.22 | 94.17 | 94.92 | 95.06 | 94.83 |
| High temperature stability (%) | 82.90 | 84.67 | 89.30 | 85.37 | 87.21 | 85.45 |
According to the detection results in table 2, compared with the pig fat, the hardness, elasticity, cohesiveness, chewiness and recovery of the block fat prepared in examples 1-5 are slightly lower than those of animal fat, but are kept in a relatively similar range, and the chewiness and recovery of the fat are effectively improved by simulating the structural form of adipose tissue; the oil retention performance of the fat is effectively enhanced by embedding the grease into the microcapsule; in terms of high-temperature stability, the addition of the konjaku flour and sodium alginate compound gum enables the blocks to obtain good thermal stability gelation characteristics, can maintain a certain form in the heating process, has good water retention, and can enrich the oil-water mixing taste of fat.
The fat bars prepared in examples 1-5 were thermally processed and sensory evaluated:
the block fat samples with the same mass are weighed and placed in a beaker, and are put on an electromagnetic oven to be steamed for 30min, and then taken out for sensory evaluation. To ensure objectivity and independence of evaluation, 8 independent groups of 2 persons were provided, sensory scores were performed on the indexes of appearance, color, smell, taste, tissue morphology, overall acceptability and the like before and after the sample hot working, each index was divided into 10 full points, each group of scoring staff performed three times on each sample, and the results were averaged, and the results are shown in table 3.
TABLE 3 sensory scoring results for the lumpy fats prepared in examples 1-5
The scoring results in Table 3 are very well seen in that the fat bars prepared according to the present invention have a good sensory acceptability both before and after processing. The block fat without hot processing has similar texture and taste as animal fat, and the fat after hot processing has a certain loss, which causes morphological change but has a plump oil-water mixed taste, thereby improving the simulation degree and the acceptability of the artificial fat.
Example 6
This embodiment differs from embodiment 1 in that: the amount of the vegetable oil mixed in the solution B was 8g, and the rest of the procedures and parameter settings were the same as those in example 1, to prepare a grease microcapsule.
Example 7
This embodiment differs from embodiment 2 in that: the amount of beta-cyclodextrin in the solution A is 15g, and the rest operation process and parameter settings are the same as those in the example 2, so as to prepare the grease microcapsule.
Example 8
This embodiment differs from embodiment 5 in that: the amount of food-grade emulsifier in the liquid A was 5g, and the rest of the procedures and parameters were the same as in example 2 to prepare a lipid microcapsule.
The physicochemical properties of the oil microcapsules prepared in examples 6 to 8 were tested and compared, and the results are shown in Table 4:
TABLE 4 Property index of oil microcapsules prepared in examples 6-8
| Examples | Oil content (%) | Inclusion rate (%) | Average particle diameter (nm) |
| 6 | 70.14 | 78.60 | 187.58 |
| 7 | 77.93 | 80.62 | 185.01 |
| 8 | 75.67 | 81.55 | 184.83 |
According to the detection results shown in Table 4, the oil content of the oil microcapsules prepared in examples 6-8 is lower than 80% and has obvious difference, while the inclusion rate is basically maintained at about 80%, the average particle size of the microcapsules is smaller than 200nm, and the particles are finer and uniform, so that the proportion of the capsule wall material and the core material needs to be reasonably controlled in the process of preparing the oil microcapsules to achieve the optimal oil embedding result.
Example 9
This embodiment differs from embodiment 2 in that: (2) The amount of konjak powder used was 3g, and the remaining procedures and parameter settings were the same as in example 2 to prepare a fat cake.
Example 10
This embodiment differs from embodiment 2 in that: (2) The amount of sodium alginate was 4g, and the rest of the procedure and parameter settings were the same as in example 2 to prepare a fat bar.
Example 11
This embodiment differs from embodiment 4 in that: (2) The amount of the medium oil microcapsule was 30g, and the rest of the procedure and parameter settings were the same as in example 2 to prepare a block fat.
The physicochemical properties of the block fats prepared in examples 9 to 11 were examined and compared, and the results are shown in Table 5:
TABLE 5 index of the properties of the block fats prepared in examples 9-11
| Examples | Hardness (g) | Elasticity (mm) | Cohesiveness (mm) | Masticatory properties (N mm) | Resilience (N) |
| 9 | 19.801 | 0.854 | 0.602 | 12.581 | 0.245 |
| 10 | 23.670 | 0.718 | 0.537 | 11.849 | 0.217 |
| 11 | 20.167 | 0.724 | 0.591 | 12.700 | 0.298 |
According to the test results of Table 5, the hardness, elasticity, cohesiveness, chewiness and recovery of the block fats prepared in examples 9 to 11 were changed more or less due to the change of the material ratio, and the bulk properties were inferior to those of the block fats prepared in examples 1 to 5. The proportion of konjaku flour and sodium alginate can have a great influence on the texture of fat, and excessive konjaku flour and sodium alginate can cause the toughness of the blocky fat to be poor, reduce the viscoelasticity and the restorability of the blocky fat, and cause the phenomena of easy breaking, fracture and the like of the fat.
Comparative example 1
The amount of cyclodextrin added in example 1 was adjusted to 5g, and the other conditions were the same as in example 1 to prepare a fat bar.
Through tests, the success rate of microcapsule embedding is low.
Comparative example 2
The food grade emulsifier of example 1 was omitted and the other conditions were the same as in example 1 to prepare a chunk fat.
The microcapsule embedding rate is not high through testing, and is obviously lower than that of the embodiment.
Comparative example 3
The amount of the vegetable oil blend in example 1 was adjusted to 25g, and the other conditions were the same as in example 1, to prepare a fat bar.
Through tests, the amount of unencapsulated grease is large, and the encapsulation efficiency of the microcapsules cannot be improved.
Comparative example 4
The amount of konjak powder added in example 1 was adjusted to 5g, and the other conditions were the same as in example 1, to prepare a fat cake.
Fat is brittle or non-shaped as tested.
Comparative example 5
The amount of sodium alginate added in example 1 was changed to 8g, and the other conditions were the same as in example 1 to prepare a fat bar.
The fat hardness was tested to be too high.
Comparative example 6
Sodium hexametaphosphate in example 1 was omitted and the other conditions were the same as in example 1 to prepare a block fat.
Through testing, the fat is soft in texture and low in mechanical strength.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (10)
1. A method of preparing a fat mimetic in bulk by 3D printing, comprising:
(1) Preparation of grease microcapsules:
firstly, dissolving and mixing vegetable oil and meat flavor essence by using absolute ethyl alcohol, heating and stirring for 10min at 30 ℃ to obtain liquid B for later use;
then, dissolving beta-cyclodextrin in ultrapure water to obtain saturated cyclodextrin mixed solution, heating in water bath at 70 ℃ for 10min, adding food-grade emulsifier, and stirring uniformly to obtain solution A;
finally, dripping the solution B into the solution A, stirring for 30-60min at 60-80 ℃, standing for 24h at room temperature, and carrying out suction filtration to obtain a solid inclusion, namely the grease microcapsule;
(2) 3D printing of bulk fat:
firstly, dissolving konjaku flour, sodium alginate and sodium hexametaphosphate by using ultrapure water, heating and stirring for 20min at 80 ℃, homogenizing for 3-5min at a speed of 1500-3000r/min by using a high-speed homogenizer, adding oil microcapsules, and stirring and mixing at a speed of 200-500r/min to prepare a 3D printing stock solution;
and then, extruding and layering the 3D printing stock solution at a speed of 10-30mm/s through a 3D printing spray nozzle to obtain a shape similar to fat tissue, and spraying a calcium chloride solution to solidify and mold to obtain the blocky fat simulant.
2. The method for preparing a fat mimetic in bulk by 3D printing according to claim 1, wherein the mixed vegetable oil in (1) is formed by mixing palm oil, shea butter and soybean oil in a mass ratio of 10-20%, 20-40% and 30-50%, respectively.
3. The method for preparing a fat mimetic in bulk by 3D printing according to claim 1, wherein the food-grade emulsifier in (1) is mixed from glycerol monooleate, soybean lecithin and sucrose fatty acid ester in a mass ratio of 10-20%, 30-50% and 20-40%, respectively.
4. The method for preparing a fat mimetic by 3D printing according to claim 1, wherein the mixing ratio of the liquid B and the liquid a in (1) is 1:8-10.
5. The method for preparing a fat mimetic in bulk by 3D printing according to claim 1, wherein the added amounts of β -cyclodextrin and food-grade emulsifier in the B liquid are 80-120g/mL and 10-30mg/mL, respectively, with respect to ultrapure water.
6. The method for preparing a block fat mimetic by 3D printing according to claim 1, wherein the addition amounts of the mixed vegetable oil and the meat flavor essence in the liquid a relative to the absolute ethanol are 100-150mg/mL and 10-20mg/mL, respectively.
7. The method for preparing a block fat mimetic by 3D printing according to claim 1, wherein the addition amounts of konjaku flour, sodium alginate and fat microcapsules in the 3D printing stock solution are 10-30mg/mL, 20-50mg/mL and 100-300mg/mL, respectively, with respect to ultrapure water.
8. The method for preparing a fat mimetic by 3D printing according to claim 7, wherein the mass ratio of konjak powder to sodium alginate in (2) is 1:3-5, and the mass ratio of the total mass of konjak powder and sodium alginate to ultrapure water is 5-10:100.
9. The method for preparing the block fat simulant by 3D printing according to claim 1, wherein the spraying diameter of the 3D printing nozzle is 0.2-0.6mm, the linear filling density in the printing process is 50-80%, and the line stacking included angle is 45-90 degrees.
10. A fat mimetic stick produced by the method of any one of claims 1 to 9.
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