CN116746676A - High-protein noodle slurry for 3D printing and preparation method and product thereof - Google Patents
High-protein noodle slurry for 3D printing and preparation method and product thereof Download PDFInfo
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- 239000002002 slurry Substances 0.000 title claims abstract description 63
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 238000005303 weighing Methods 0.000 claims description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
-
- 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
- B33Y80/00—Products made by additive manufacturing
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Ceramic Engineering (AREA)
- Civil Engineering (AREA)
- Composite Materials (AREA)
- Structural Engineering (AREA)
- Noodles (AREA)
Abstract
The application discloses high-protein noodle slurry for 3D printing and a preparation method and a product thereof, which belong to the technical field of food 3D printing, break through the molding mode of traditional noodles by utilizing a 3D printing technology, and prepare high-protein meat, starch and other raw materials into slurry with strong printability, so that the production process of the noodles is simplified, special nutritional requirements can be met, protein is supplemented, the eating mode of meat products can be enriched, and appetite is enhanced. The application can improve the product quality structure by adjusting the proportion of each component of the slurry, ensure the effects of water resistance, adhesive force, fatty rancidity prevention and the like of the product, and the prepared slurry has good rheological property and good printability when being applied to 3D printing.
Description
Technical Field
The application belongs to the technical field of food 3D printing, and particularly relates to slurry for 3D printing of high-protein frozen noodles, a preparation method thereof and a product.
Background
The 3D printing technology is also called as an additive technology, materials such as metal, plastic, rubber, gypsum and the like can be manufactured into preset shapes through the ways such as melt extrusion, powder sintering, photoreaction and the like, and the technology can digitize complex processing technology, has the characteristics of rapidness, flexibility and convenience, is considered as an important technical means for promoting industrial transformation, and is widely applied to the fields such as biological medicine, building manufacturing, aerospace and the like at present.
With the development of economy, more and more people are focusing on food nutrition, physical health and individual customization of foods. The food 3D printing technology integrates a plurality of technologies such as a digitizing technology, a food processing technology and the like, can optimize food nutrition components according to different formulas and nutrition components, realizes accurate control of nutrition, and customizes nutrition meal individually. Meanwhile, the shape of the product can be freely designed, the constraint of a die in the traditional production is eliminated, and the factory small-batch customized production is facilitated. Many scholars have studied 3D printing characteristics of various foods, such as 3D printed chocolate, dairy products, aquatic products, fruit and vegetable products, meat products, etc., and have been developed.
Currently, high protein noodles printed in 3D have not been sold on the market. The existing high-protein dried noodles mainly comprise soy protein powder or other cereal raw materials with high protein content, have single protein types, are vegetable proteins and lack animal proteins. And some people are allergic to gluten and cannot eat food containing gluten protein, so the high-protein noodles are not suitable for the people. The traditional noodle production needs the procedures of dough kneading, curing, dough kneading, tabletting, slitting and the like, the production process is complex, the occupied area of equipment is large, and the types of the produced noodles are single.
Meat is an important component of the human diet and can provide nutrition and calories necessary for the human body. The meat has rich protein content, is high-quality protein, has the essential amino acid ratio close to the requirement of human body, and is easy to digest and absorb. In addition, the meat can also supplement nutrient components such as VA, VB1, VB2, nicotinic acid, inorganic salt and the like, so that the meat is rich in nutrition, and can also enable the brain to be flexible, improve the immunity, relieve fatigue and increase the muscle after being eaten frequently.
3D printing of food products requires that the raw materials have good rheology to achieve extrusion and shaping of the material. However, most meat materials are not suitable for 3D printing and require the addition of suitable processing aids to improve their printability. The gel nature of starch can change the viscosity of the paste-like 3D printed food material, thereby affecting the printability and suitability of 3D printing. The moderate increase of the starch content reduces the viscosity of the raw materials, increases the mechanical strength and has good shape stability.
The application can break through the traditional noodle molding mode by utilizing the 3D printing technology, and the raw materials such as high-protein meat, starch and the like are prepared into the paste with strong printability, so that the production process of the noodle is simplified, the special nutritional requirements can be met, the protein is supplemented, the eating mode of meat products can be enriched, and the appetite is enhanced.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The present application has been made in view of the above and/or problems occurring in the prior art.
Therefore, the application aims to overcome the defects in the prior art and provide the high-protein noodle slurry for 3D printing.
In order to solve the technical problems, the application provides the following technical scheme: comprising the steps of (a) a step of,
the chicken breast milk comprises, by mass, 10-25% of potato starch, 50-65% of frozen chicken breast, 0-10% of corn oil, 15-25% of crushed ice, 0.5-1.5% of salt and 0.2-0.5% of composite phosphate;
the corn oil can be used as a plasticizer or a lubricant of raw materials, and the crushed ice can avoid bacteria breeding due to overhigh slurry temperature in the chopping process.
As a preferable embodiment of the high protein noodle slurry for 3D printing of the present application, wherein: the potato starch comprises one or more of tapioca starch, potato starch and sweet potato starch.
As a preferable embodiment of the high protein noodle slurry for 3D printing of the present application, wherein: the potato starch is tapioca starch.
As a preferable embodiment of the high protein noodle slurry for 3D printing of the present application, wherein: the composite phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and the phosphate has the effects of maintaining water holding capacity of meat, improving adhesive force, preventing fatty rancidity and the like, and can also improve product quality structure and product yield.
As a preferable embodiment of the high protein noodle slurry for 3D printing of the present application, wherein: the ratio of the sodium tripolyphosphate to the sodium pyrophosphate to the sodium hexametaphosphate in the composite phosphate is 7:2:1.
The application further aims to overcome the defects in the prior art and provide a preparation method of the high-protein noodle slurry for 3D printing.
In order to solve the technical problems, the application provides the following technical scheme: comprising the steps of (a) a step of,
thawing frozen chicken breast until the thawing efficiency reaches 60%, and mincing the frozen chicken breast into chicken paste;
weighing potato starch, salt and composite phosphate, and uniformly mixing to obtain mixed powder;
sequentially adding the minced chicken, the oil, part of crushed ice and mixed powder into a chopper mixer to chop at a high speed for 1-2 min;
adding the rest part of crushed ice, continuously chopping for 4-5 min, and obtaining the slurry for 3D printing of the high-protein noodles after the chopping is finished.
As a preferable scheme of the preparation method of the high-protein noodle slurry for 3D printing, the preparation method comprises the following steps: the thawing method comprises water thawing or refrigerating thawing.
As a preferable scheme of the preparation method of the high-protein noodle slurry for 3D printing, the preparation method comprises the following steps: the initial water temperature for water thawing is less than or equal to 30 ℃, the water temperature is reduced to 8 ℃, water is changed for continuous thawing, and the thawing time is not more than 24 hours; the temperature for refrigerating and thawing is controlled to be 0-4 ℃, and the thawing time is not more than 36 hours.
As a preferable embodiment of the high protein noodle slurry for 3D printing of the present application, wherein: the paste has good rheological properties and good printability when applied to 3D printing.
Another object of the present application is to overcome the disadvantages of the prior art and to provide a product printed with a high protein noodle slurry for 3D printing, which comprises high protein noodles, which can maintain excellent stability during refrigeration and freezing.
The application has the beneficial effects that:
(1) According to the application, the high-protein meat, starch and other raw materials are mixed to prepare the high-protein noodle slurry with strong printability, so that the production process of the noodles is simplified, the special nutritional requirements can be met, the protein is supplemented, the eating mode of meat products can be enriched, the appetite is enhanced, and the application range of 3D printing of foods is widened.
(2) According to the application, chicken breast is used as a protein source, the noodles printed by the prepared slurry have special chicken aroma, the eating taste of the noodles is similar to that of the traditional noodles, the noodles do not contain gluten protein, are friendly to gluten allergic people, have strong satiety after eating, and have low energy intake, so that the noodles are favored by body-building and fat-reducing people.
(3) The application can improve the product quality structure by adjusting the proportion of each component of the slurry, ensure the effects of water resistance, adhesive force, fatty rancidity prevention and the like of the product, and the prepared slurry has good rheological property and good printability when being applied to 3D printing.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
fig. 1 is a schematic diagram of a 3D printing noodle slurry prepared in example 2 of the present application.
FIG. 2 is a texture change chart of the noodle product printed in example 2 of the present application during 30 days of frozen storage.
FIG. 3 is a graph showing the change in water retention during 30 days of freezing and storing of the noodle product printed in example 2 of the present application.
FIG. 4 is a diagram showing the slurry prepared in comparative example 2 of the present application.
FIG. 5 is a diagram showing the actual products of the noodles printed by potato starch in example 2 and comparative example 1 and comparative example 2.
Fig. 6 is a graph showing the quality of noodle products according to the present application in example 2 and comparative examples 1 and 3.
FIG. 7 is a graph showing the comparison of water holding capacity with different starch ratios for example 3 of the present application.
FIG. 8 is a graph showing the comparison of the water holding capacity of the noodle products of example 2 and comparative examples 4 to 6.
Detailed Description
In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application 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 application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application 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 application. 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 determination of the properties of the product noodles in the application comprises:
1. determination of Water holding Capacity
(1) Cooking water retention: weighing about 40g of noodles with a weighing mass m 1 Sealing the noodles in a steaming bag, placing the steaming bag in a constant temperature water bath kettle, maintaining at 90deg.C for 30min, taking out, cooling to room temperature, wiping off visible water on the surface of the noodles with paper towel, and weighing the noodle mass m 2 Experiments were repeated 3 times.
Cooking water retention = m 2 /m 1 ×100％
Wherein: m is m 1 The mass/g of the noodles before cooking; m is m 2 The mass/g of the noodles after cooking.
(2) Centrifugal water retention: weighing about 5g of noodles with a weighing mass m 1 Wrapping with filter paper, placing in 50ml centrifuge tube (inner diameter of 25 mm) with absorbent cotton at bottom, balancing with absorbent cotton, centrifuging for 10min (4deg.C, 5000 Xg), taking out sample after centrifuging, and weighing m 2 . The centrifuge retention is the percentage of the weight of the noodle sample after centrifugation by the centrifuge to the weight of the noodle sample before centrifugation, and the test was repeated 3 times.
Centrifuge retention = m 2 /m 1 ×100％
Wherein: m is m 1 The mass/g of the noodles before centrifugation; m is m 2 The mass/g of the noodles after centrifugation.
2. Texture property determination
The TA-XT Plus texture instrument is adopted to carry out full texture measurement on the dough strips, the quality and the height of the instrument are calibrated before use, the calibration distance is 15mm, a P/25R probe is selected, the trigger type stress is adopted, the pressing degree is 75%, the speed before test is 2.0mm/s, the speed during test and the speed after test are both 0.8mm/s, the trigger force is 5g, and the time interval is 5s. Each set of samples was tested at least 6 times and the experiment was completed within 15min to ensure accuracy of the results.
3. Color measurement
The noodles are reheated in boiling water for 60s, then fished out, washed for 30s by cold water, and then the surface moisture is absorbed by water absorbing paper. And measuring the appearance colors of the noodles in different storage periods by using a high-precision spectrocolorimeter, and calculating the color difference delta E of the noodles. Wherein L represents brightness, a represents redness, and b represents yellowness.
Wherein Δa, Δb, Δl are the differences in a, b, L values of the two groups of samples, respectively. The relationship between the visual sense and the delta E is as follows: at Δe <1.5, there is substantially no color difference; 1.5< ΔE <3, there is a slight difference in color; when 3< delta E <6, the colors are different; at Δe >6, there is a significant difference in color.
4. Determination of pH value
The noodles are reheated in boiling water for 60s, then fished out, washed for 30s by cold water, and then the surface moisture is absorbed by water absorbing paper. 10g and 90ml deionized water were weighed and ground into a homogenate, and after shaking for 20 minutes, the pH was measured with a pH meter.
5. Printability evaluation
6. Sensory quality assessment
Example 1
The embodiment provides a method for preparing a noodle product through 3D printing, which specifically comprises the following steps:
loading noodle slurry into a 3D printer charging barrel, installing a corresponding printing spray head below the charging barrel, installing a 3D printer plunger, installing a fixing sheet, arranging a Fang Fangzhi blanching machine below the charging barrel, keeping the temperature at 80 ℃ after water is boiled, enabling the water surface to be 20cm away from the printing spray head, starting the printer, adjusting the running direction and speed of the plunger, and extruding at the speed of 4mm/s;
and (3) taking out the noodles extruded from the spray head after entering water for 2min, putting the cooked noodles on an operation table for spreading and airing, ensuring that the surface is free of moisture, and the center temperature is less than or equal to 15 ℃, thus obtaining the 3D printed noodle product.
Example 2
The embodiment provides a preparation method of high-protein noodle slurry for 3D printing, which specifically comprises the following steps:
the formula comprises the following components: 17.4% of tapioca starch, 52.2% of chicken, 6% of corn oil, 23.2% of crushed ice, 0.9% of salt and 0.3% of compound phosphate, wherein the compound phosphate is compounded according to the proportion of 7:2:1 of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
Weighing raw materials according to the formula, and preparing slurry:
1) Thawing frozen chicken breast: thawing water submerges chicken breast meat, the initial water temperature is 30 ℃, water is changed in time when the water temperature is reduced to below 8 ℃, and when the chicken breast meat thawing efficiency reaches 60%, the next working procedure can be carried out.
2) Removing broken bones, injured meat, blood stasis and other impurities in the thawed chicken breast, cleaning, and then passing through an 8mm pore plate of a meat grinder to be ground into meat emulsion, wherein the temperature of the meat emulsion is less than or equal to 5 ℃;
3) Weighing starch, salt and composite phosphate according to the formula proportion, and uniformly mixing to obtain mixed powder;
4) Sequentially adding the minced chicken, the oil, part of crushed ice and mixed powder into a chopper mixer to chop at a high speed for 1min;
5) Adding the rest crushed ice, continuously chopping for 5 minutes, and obtaining the slurry for 3D printing of the high-protein noodles after the chopping is finished.
The high protein noodle slurry for 3D printing prepared in this example is shown in fig. 1, and it can be seen that the slurry obtained in this example has a proper fluidity, can naturally flow by gravity when it is inverted at 4 ℃, has a similar viscosity to honey at low temperature, and does not undergo liquid phase separation when it is left to stand for 72 hours.
The high-protein noodle slurry for 3D printing prepared in this example was printed by the method of example 1, the printing process was smooth, the inner wall of the cartridge was free from adhesion, the nozzle was free from clogging and linear, and the 3D-printed noodle product was obtained, which was subjected to freezing storage at-20 ℃.
Fig. 2 is a graph showing the texture change during the 30-day freezing process of the product of this embodiment, and it can be seen that the hardness and viscosity of the noodles of this embodiment slightly increase and the elasticity slightly decrease with increasing freezing time, but the change range is not large, and other texture indexes hardly change, which indicates that the overall texture of the product of this embodiment is very stable during the freezing process.
Fig. 3 is a graph showing the change of water retention capacity of the product of this embodiment in the process of freezing and storing for 30 days, and it can be seen that the steaming water retention rate of the product of this embodiment is always higher than 94% in the process of freezing and storing for 30 days, and the centrifugal water retention rate is not significantly changed in the process of freezing and storing for 30 days, which is close to 99%, which indicates that the water retention capacity of the product of this embodiment in the process of freezing and storing is also very stable.
TABLE 1 color and pH Change during the frozen storage of products
( And (3) injection: l represents brightness, and the larger the value is, the brighter and whiter the value is; a is a red-green value, and the larger the positive value is, the more red is; b is a yellow-blue value, the greater the positive value, the more yellow )
Table 1 shows the color and pH change during the freezing process of the product of this example, and it can be seen that after the product of this example is frozen at-20deg.C for 30 days, the values of L, a and b of the noodles are not significantly different (p > 0.05) with the increase of the freezing time, i.e. the color remains stable within 30 days, and the pH remains stable during the freezing process.
In summary, the product obtained by the embodiment has excellent stability in the refrigerating process, and in the practical application process, the product can be stored for a long time without influencing the quality, so that the appreciation period and the quality guarantee period of the product are prolonged.
Comparative example 1
The present example provides a method for preparing a high protein noodle slurry for 3D printing using potato starch as a raw material, which is different from example 2 in that tapioca starch is replaced with potato starch in the formulation, and the other process formulations are the same as example 2.
Comparative example 2
The present example provides a method for preparing a high protein noodle slurry for 3D printing using sweet potato starch as a raw material, and the difference between this example and example 2 is that the tapioca starch is replaced by sweet potato starch in the formulation, and the other process formulations are the same as those in example 2.
Fig. 4 is a physical diagram of the slurry prepared in this comparative example, and it can be seen that the slurry prepared in this example has poor fluidity and poor printability as compared with example 2.
Comparative example 3
The present example provides a method for preparing a high protein noodle slurry for 3D printing using wheat starch as a raw material, which is different from example 2 in that tapioca starch is replaced with wheat starch in the formulation, and the other process formulations are the same as example 2.
The high protein noodle slurries of comparative examples 1 to 3 were printed in accordance with the method of example 1 to obtain noodle products of each comparative example, and performance test was conducted with the product of example 2.
Fig. 5 shows the noodles obtained by printing potato starch in example 2 and comparative example 1, and comparative example 2, and it can be seen that the noodles obtained in example 2 of the present application are more white, have a color similar to that of conventional noodles, and have better water absorption and a smoother and elastic surface.
Fig. 6 is a texture comparison of the present application example 2 with the comparative example 1 and the comparative example 3, and it can be seen that the hardness, cohesiveness and cohesiveness of tapioca starch are all minimum, potato starch is medium, and wheat starch is maximum. The cohesiveness indicates the energy required to chew the food to a swallowable state, and the cohesiveness indicates the degree of aggregation of the internal structure of the sample, so that the noodles prepared from tapioca starch in example 2 of the present application are softer and easier to chew, more fully mixed with saliva, easier to swallow, and smoother in taste under the same chewing degree.
The above products were subjected to sensory evaluation, and the results are shown in table 2.
TABLE 2 organoleptic Properties of noodles printed with different kinds of starches
As shown in Table 2, in the scheme of the application, the tapioca starch is used as the raw material starch, and compared with other starches, the tapioca starch is superior to other starches in water holding effect, taste and color. The reason for this may be that tapioca starch has a higher amylopectin content, making it smaller in particles, and easier to form a more stable slurry system.
The meat accounts for more than 50% in the raw material formula, and the main colloid component is protein, so that the integral gel system has obvious difference from the conventional starch gel system, particularly hydrophobicity, and is different from the hydrophilicity of starch, most of proteins have natural structures which are hydrophobic, and the proteins tend to gather and separate out water in the form of ice crystals in the freezing process on the premise of invariance, and in the scheme of the application, the combination of the tapioca starch and the proteins can effectively avoid the difficulty.
Example 3
In order to further verify the advantages of tapioca starch as the raw material, the proportions of starch in the formula are respectively adjusted to 5%, 10%, 15% and 20%, tapioca starch, sweet potato starch, wheat starch and corn starch are respectively selected as the raw materials, the other process formulas are the same as those in example 2, the 3D protein noodle products are obtained by printing according to the method of example 1, and the water holding capacity test is carried out on the 3D protein noodle products, and the results are shown in fig. 6.
As can be seen from fig. 7, the tapioca starch is selected to have higher water holding capacity than the potato starch, the wheat starch and the sweet potato starch, so that the 3D printed noodle product has a smoother mouthfeel, and therefore, the tapioca starch is selected to have obvious advantages in the scheme of the application.
Comparative example 4
The comparative example is different from example 2 in that the amounts of tapioca starch and chicken in the formulation are respectively adjusted to 5.5% of tapioca starch and 60.2% of chicken, and the other component formulations and preparation processes are the same as example 1, so as to prepare the high-protein noodle slurry for 3D printing.
Comparative example 5
The comparative example is different from example 2 in that the amounts of tapioca starch and chicken in the formulation are respectively adjusted to 10.9% of tapioca starch and 54.8% of chicken, and the other component formulations and preparation processes are the same as example 1, so as to prepare the high-protein noodle slurry for 3D printing.
Comparative example 6
The comparative example is different from example 2 in that the amounts of tapioca starch and chicken in the formulation are respectively adjusted to 21.9% of tapioca starch, 43.8% of chicken, and the other component formulations and preparation processes are the same as example 1, so as to prepare the high-protein noodle slurry for 3D printing.
The 3D noodle products of comparative examples 4 to 6 were printed with reference to the method of example 1.
FIG. 8 is a graph showing the comparison of the water holding capacity of the noodle products of example 2 and comparative examples 4 to 6. It can be seen that the product noodles prepared in the starch to chicken ratio of example 2 of the present application have the best water holding capacity, and are subjected to sensory evaluation, and the results are shown in table 3.
TABLE 3 organoleptic Properties of noodles printed from starch and Carnis gallus Domesticus in different proportions
From the data of example 2 and comparative examples 4-6, it can be seen that the overall performance of the slurry can also be affected by adjusting the chicken ratio in the formulation. Too high a chicken content promotes polymerization between proteins, thereby affecting smoothness, uniformity, etc., and thus comparative examples 4 and 5 are poor in sensory effect. On the other hand, too low chicken content would affect the formation of the whole network, resulting in separation of starch and protein in terms of network structure, so comparative example 6 was slightly inferior in terms of smoothness, toughness, chewiness, etc.
Since the paste of the present application is used for 3D printing, the paste is required to have good printability, and the printing effect of each paste during printing is recorded, and the results are shown in table 4.
Table 4 comparison of printability of example 2 with products of each comparative example
As can be seen from table 4, the chicken content of the formulation of example 2 of the present application has moderate ratio, good fluidity, smooth extrusion process, no adhesion on the inner wall of the barrel and no blockage of the nozzle; comparative examples 1-3 were tried with other starches, and found that the influence of the starch species on printability was relatively high compared to starches having higher solubility, such as tapioca, sweet potato, etc. On the one hand, the slurry needs enough protein substances to provide an integral network structure, so that the printing effect of comparative example 6 is poor, and on the other hand, when the proportion of chicken is large, the water content of the slurry is high because the water content of chicken emulsion is large, the slurry has strong fluidity, so that the slurry is easy to break in the printing process, and continuous production is not facilitated.
In summary, the application discloses a high-protein noodle slurry for 3D printing, a preparation method and a product thereof, which breaks through the traditional noodle molding mode by utilizing a 3D printing technology, and prepares high-protein meat, starch and other raw materials into slurry with strong printability, so that the production process of the noodle is simplified, special nutritional requirements can be met, protein is supplemented, the eating mode of meat products can be enriched, and appetite is enhanced. The application can improve the product quality structure by adjusting the proportion of each component of the slurry, ensure the effects of water resistance, adhesive force, fatty rancidity prevention and the like of the product, and the prepared slurry has good rheological property and good printability when being applied to 3D printing.
It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application 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 application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.
Claims (10)
1. The high-protein noodle slurry for 3D printing is characterized in that: the chicken breast milk comprises, by mass, 10-25% of potato starch, 50-65% of frozen chicken breast meat, 0-10% of corn oil, 15-25% of crushed ice, 0.5-1.5% of salt and 0.2-0.5% of composite phosphate.
2. The high protein noodle slurry for 3D printing of claim 1, wherein: the potato starch comprises one or more of tapioca starch, potato starch and sweet potato starch.
3. The high protein noodle slurry for 3D printing of claim 1, wherein: the potato starch is tapioca starch.
4. The high protein noodle slurry for 3D printing of claim 1, wherein: the compound phosphate consists of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
5. The high protein noodle slurry for 3D printing according to claim 1 or 4, wherein: the ratio of the sodium tripolyphosphate to the sodium pyrophosphate to the sodium hexametaphosphate in the composite phosphate is 7:2:1.
6. The preparation method of the high-protein noodle slurry for 3D printing is characterized by comprising the following steps of: comprising the high protein noodle slurry for 3D printing according to any one of claims 1 to 5, further comprising,
thawing frozen chicken breast until the thawing efficiency reaches 60%, and mincing the frozen chicken breast into chicken paste;
weighing potato starch, salt and composite phosphate, and uniformly mixing to obtain mixed powder;
sequentially adding the minced chicken, the oil, part of crushed ice and mixed powder into a chopper mixer to chop at a high speed for 1-2 min;
adding the rest part of crushed ice, continuously chopping for 4-5 min, and obtaining the slurry for 3D printing of the high-protein noodles after the chopping is finished.
7. The method for preparing the high-protein noodle slurry for 3D printing according to claim 6, wherein: the thawing method comprises water thawing or refrigerating thawing.
8. The method for preparing the high-protein noodle slurry for 3D printing according to claim 6, wherein: the initial water temperature for water thawing is less than or equal to 30 ℃, the water temperature is reduced to 8 ℃, water is changed for continuous thawing, and the thawing time is not more than 24 hours; the temperature for refrigerating and thawing is controlled to be 0-4 ℃, and the thawing time is not more than 36 hours.
9. The high protein noodle slurry for 3D printing of claim 1, wherein: the paste has good rheological properties and good printability when applied to 3D printing.
10. A high protein noodle product printed with the high protein noodle slurry for 3D printing of claim 1, wherein: the high protein noodle product can maintain excellent stability during refrigeration and freezing.
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