WO2018171629A1 - 一种即食食品3d打印方法 - Google Patents

一种即食食品3d打印方法 Download PDF

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WO2018171629A1
WO2018171629A1 PCT/CN2018/079844 CN2018079844W WO2018171629A1 WO 2018171629 A1 WO2018171629 A1 WO 2018171629A1 CN 2018079844 W CN2018079844 W CN 2018079844W WO 2018171629 A1 WO2018171629 A1 WO 2018171629A1
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printing
food
butter
ready
eat
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PCT/CN2018/079844
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French (fr)
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WO2018171629A9 (zh
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周泉城
苏新勇
冯传兴
王琪
李慧
陆文伟
何欣
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山东理工大学
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Publication of WO2018171629A1 publication Critical patent/WO2018171629A1/zh
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the invention relates to the technical field of 3D printing food processing, and relates to a preparation and a processing method of a composite starch 3D printing material.
  • 3D printing refers to the technology of manufacturing three-dimensional products by layer-by-layer addition of materials according to the 3D model of the design. This layer-by-layer stacking forming technology is also called additive manufacturing, which is different from the traditional manufacturing materials. Production, with fast, convenient, flexible, high precision, high quality, low cost and so on. Printing technology, control software, and printing materials are indispensable factors in the 3D printing technology system. 3D printing materials are the material basis of 3D printing, and the development of materials restricts the development of 3D printing.
  • 3D printing materials such as starch
  • the method has many problems in terms of ingredients, processing, and printing.
  • third, the printed product has poor durability, low precision, low mechanical strength, and cannot support multi-layer printing;
  • the present invention pulverizes the puffed food into a material suitable for 3D printing, and solves the problems of low precision and poor shape of the conventional 3D printed food materials.
  • the object of the present invention is to provide a ready-to-eat food 3D printing method.
  • the printing material of the 3D printing method has a simple composition and a simple preparation method, and the printed product is formed well, the shape is realistic, the stacking limit is not obvious, the fusion is good, and the printed matter can be directly printed. edible.
  • the ready-to-eat food 3D printing method according to the present invention is characterized in that the puffed food powder, water, butter is mixed, tanned, and 3D printed into a printed matter; wherein the weight percentage of each component is: puffed food powder 37% ⁇ 42%, butter 1% to 3%, water 57% to 60%.
  • the puffing method of the puffed food product is to achieve starch gelatinization by extrusion, frying, microwave, baking and the like.
  • the butter is unsalted butter.
  • the printing material of the ready-to-eat food 3D printing method further comprises one or more of a coloring agent, a coloring agent, a flavoring agent, a flavoring agent, a flavoring agent or a flavoring agent, and the proportion of addition is common knowledge of those skilled in the art. .
  • the ready-to-eat food 3D printing method comprises the following steps:
  • the water is added at a normal temperature; the puffed food powder is obtained by pulverizing the puffed food and passing through a 200 mesh sieve.
  • the printed matter includes a food product model, and the printed printed matter can be directly eaten.
  • the ready-to-eat food 3D printing method is to add water and melted butter into the pulverized and sieved puffed food powder, stir well, stir it evenly, and then knead it into a dough, and the obtained material can be used for 3D.
  • the printer prints and the printed matter can be eaten directly.
  • the butter of the present invention can increase the lubricity of the 3D printing material, make the printing process smoother, and at the same time impart a good odor and flavor to the printed matter.
  • the starch is degraded under high temperature and high pressure, and the hydrogen bonds between the molecules are broken and gelatinized. After gelatinization of the starch, a gel with excellent mechanical properties with good elasticity and plasticity is formed.
  • the gel interacts with the butter, that is, the gel adheres to the sponge-like structure of the butter to form high elasticity, high toughness, and plasticity. Strong, mechanically strong mesh-supporting small molecule materials synergistically form printed materials that meet 3D printing requirements.
  • the 3D printing material of the invention has simple formula, no additive, easy processing, no special equipment, friendly operation environment, environmental protection and health, and low cost; the printed matter of the invention has good shape, realistic shape and high precision.
  • the invention can print any shape of the food material, the printed matter can be directly eaten and digestible, has better eating quality, and expands the application range of the plasticine 3D printer.
  • the components are in accordance with the following ratio: puffed corn flour 39%, water 58%, butter 3%.
  • the printed matter includes various food product models, and the printed printed matter can be directly eaten.
  • the components are as follows: 37% puffed food powder, 60% water, 3% butter.
  • the components are as follows: 42% of puffed food powder, 57% of water, 1% of butter; finally, lycopene, which accounts for 0.2% of the total mass of the above raw materials.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Ink Jet Recording Methods And Recording Media Thereof (AREA)
  • Confectionery (AREA)

Abstract

公开了一种即食食品3D打印方法。由膨化食品粉、水、黄油经混料、揉制、3D打印成型为打印物；其中，各组分的重量百分比为：膨化食品粉37％～42％，黄油1％～3％，水57％～60％。打印物成型好，造型逼真，精度高。作为3D打印机原料，可打印任何造型的食材，打印物可以即食且可消化性好，具有更好的食用品质，拓展了橡皮泥3D打印机的应用范围。

Description

一种即食食品3D打印方法 技术领域
本发明涉及3D打印食品加工技术领域，涉及一种复合淀粉3D打印材料的制备及工艺方法。
背景技术
3D打印，是指根据设计的3D模型，通过3D打印设备逐层增加材料来制造三维产品的技术，这种逐层堆积成形技术又被称作增材制作，它区别于传统制造业的减材制作，具有快速、方便、灵活、高精度、高质量、低成本等特点。打印工艺、控制软件、打印材料是3D打印技术体系不可缺少的因素，其中3D打印材料是3D打印的物质基础，材料的发展制约着3D打印的发展。
在食品领域，只有极少数种类的食品制作应用到了3D打印技术，目前较成熟的主要有巧克力3D打印和煎饼3D打印。由于食品原料独特的特性导致其3D造型难，加工后造型的持久性能差等导致了食品类3D打印材料的匮乏，从而限制了3D打印技术在食品领域的发展。虽然增稠剂、乳化剂、凝固剂、粘结剂等改善组织结构的添加剂可以改变3D打印原料的结构、质构和流变学特性，但其添加不被消费者认可和接受。食品类3D打印材料的缺乏成为制约3D打印技术在食品领域快速发展的瓶颈。因此，开发食品类3D打印材料变得越来越迫切。将谷物或蔬菜的某些组成成分作为3D打印材料目前已有报道，例如淀粉，但该方法在配料、加工、打印物造型等方面存在着诸多问题。一是配方组分多，常含添加剂；二是加工操作复杂；三是打印物造型持久性能差，精度低，机械强度低，不能支撑多层打印；三是打印后不可直接食用。
针对上述问题，本发明将膨化食品经粉碎加工成适合于3D打印的材料，解决了以往3D打印食品材料精度低，造型差等问题。
发明内容
本发明的目的是提供一种即食食品3D打印方法，该3D打印方法的打印材料组成简单，制备方法简单，打印出的产品成型好，造型逼真，层叠界限不明显，熔合好，打印物可直接食用。
本发明所述的即食食品3D打印方法是，由膨化食品粉、水、黄油经混料、揉制、3D打印成型为打印物；其中，各组分的重量百分比为：膨化食品粉37％～42％，黄油1％～3％，水57％～60％。
其中：
所述膨化食品的膨化方法为经挤压、油炸、微波、焙烤等方法实现淀粉α化。
所述黄油为无盐黄油。
所述的即食食品3D打印方法的打印材料外加包括着色剂、染色剂、滋味剂、调味剂、赋香剂或增香剂中的一种或多种，添加比例为本领域技术人员的公知常识。
所述的即食食品3D打印方法，包括以下步骤：
(1)按配方量准备原料；
(2)将黄油加热，熔化，备用；
(3)将水和步骤(2)的黄油加入膨化食品粉中；
(4)搅拌均匀，将其揉制成团，3D打印成型为打印物。
其中：
步骤(3)中，加水温度常温即可；膨化食品粉是由膨化食品经粉碎，过200目筛子得到的。
打印时，优选采用打印橡皮泥类型物料的3D打印机，也可以采用普通食品类3D打印机。
打印物包括食材模型，打印成型的打印物可直接食用。
本发明所述的即食食品3D打印方法是，将水和熔化好的黄油加入粉碎且过筛的膨化食品粉中，充分搅拌，搅拌均匀后将其揉制成团，得到的物料即可用于3D打印机打印，打印物可直接食用。另外，揉制成团后，团内无颗粒状物质存在。
本发明所述的黄油可以增加3D打印材料的润滑性，使打印过程更加顺畅，同时赋予打印物良好的气味和风味。此外，更重要的是，膨化食品粉在挤压膨化过程中，淀粉在高温、高压下降解，使其分子间的氢键断裂而发生糊化。淀粉糊化后，形成具有较好弹性、可塑性的力学性能优良的凝胶，此凝胶与黄油结合发生交互作用，即凝胶附着在黄油的海绵状结构上，形成弹性高、韧性大、可塑性强、机械强度大的网状支撑小分子的材料，协同形成满足3D打印要求的打印材料。另外，在挤压过程中，淀粉除发生糊化外，还有一部分降解为糊精，糊化和降解增加了淀粉的可消化性，脂肪、蛋白质、膳食纤维等都发生有益的变化，使得打印食品具有更好的食用品质。
本发明的有益效果如下：
本发明的3D打印材料配方简单，不含添加剂，易加工，无需特殊设备，操作环境友好，环保健康，低成本；本发明打印物成型好，造型逼真，精度高。本发明可打印任何造型的食材，打印物可以直接食用且可消化性好，具有更好的食用品质，拓展了橡皮泥3D打印机的应用范围。
具体实施方式
以下结合实施例对本发明做进一步描述。
实施例1
一、以质量百分含量计，各组分按照如下配比：膨化玉米粉39％，水58％，黄油3％。
二、制备方法：
(1)按以上比例称取膨化玉米粉、水、黄油；
(2)将黄油加热，熔化，备用；
(3)将常温水和步骤(2)的黄油加入到膨化玉米粉中；
(4)搅拌均匀，将其揉制成团，3D打印成型为打印物。
三、应用：
打印物包括各种食材模型，打印成型的打印物可直接食用。
实施例2
一、以质量百分含量计，各组分按照如下配比：膨化食品粉37％，水60％，黄油3％。
二、制备方法如实施例1。
三、应用如实施例1。
实施例3
一、以质量百分含量计，各组分按照如下配比：膨化食品粉42％，水57％，黄油1％；最后外加占上述原料总质量0.2％的番茄红素。
二、制备方法：
(1)按以上比例称取膨化食品粉、水、黄油、番茄红素；
(2)将黄油加热，熔化，备用；
(3)将胭脂树橙色素溶解于水中，再将溶解有番茄红素的水加入到膨化食品粉中；
(4)搅拌均匀，将其揉制成团，3D打印成型为打印物。
三、应用如实施例1。

Claims (9)

  1. 一种即食食品3D打印方法，其特征在于：由膨化食品粉、水、黄油经混料、揉制、3D打印成型为打印物；其中，各组分的重量百分比为：膨化食品粉37％～42％，黄油1％～3％，水57％～60％。
  2. 根据权利要求1所述的一种即食食品3D打印方法，其特征在于：膨化食品的膨化方法为经挤压、油炸、微波、焙烤等方法实现淀粉α化。
  3. 根据权利要求1所述的一种即食食品3D打印方法，其特征在于：膨化食品粉是由膨化食品经粉碎，过200目筛子得到的。
  4. 根据权利要求1所述的一种即食食品3D打印方法，其特征在于：所述黄油为无盐黄油。
  5. 根据权利要求1所述的一种即食食品3D打印方法，其特征在于：所述3D打印材料外加包括着色剂、染色剂、滋味剂、调味剂、赋香剂或增香剂中的一种或多种。
  6. 根据权利要求1所述的一种即食食品3D打印方法，其特征在于包括以下步骤：
    (1)按配方量准备原料；
    (2)将黄油加热，熔化，备用；
    (3)将水和步骤(2)的黄油加入膨化食品粉中；
    (4)搅拌均匀，将其揉制成团，3D打印成型为打印物。
  7. 根据权利要求6所述的一种即食食品3D打印方法，其特征在于：步骤(3)中，加常温水即可。
  8. 根据权利要求6所述的一种即食食品3D打印方法，其特征在于：打印时，采用打印橡皮泥类型物料的3D打印机。
  9. 根据权利要求6所述的一种即食食品3D打印方法，其特征在于：可打印任何造型的食材，打印物可直接食用。
PCT/CN2018/079844 2017-03-22 2018-03-21 一种即食食品3d打印方法 WO2018171629A1 (zh)

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CN107319257A (zh) * 2017-03-22 2017-11-07 山东理工大学 一种即食食品3d打印方法
CN111213693A (zh) * 2020-02-13 2020-06-02 沈阳师范大学 一种基于3d打印技术的营养饼干软材料配方及其制作方法

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