WO2018171630A1 - 复合淀粉3d打印材料制备及工艺 - Google Patents

复合淀粉3d打印材料制备及工艺 Download PDF

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WO2018171630A1
WO2018171630A1 PCT/CN2018/079849 CN2018079849W WO2018171630A1 WO 2018171630 A1 WO2018171630 A1 WO 2018171630A1 CN 2018079849 W CN2018079849 W CN 2018079849W WO 2018171630 A1 WO2018171630 A1 WO 2018171630A1
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starch
printing material
composite
material preparation
parts
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PCT/CN2018/079849
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English (en)
French (fr)
Inventor
周泉城
苏新勇
冯传兴
王琪
李慧
高知阳
史秉奇
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山东理工大学
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Priority to KR1020197015494A priority Critical patent/KR20190083339A/ko
Publication of WO2018171630A1 publication Critical patent/WO2018171630A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins

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 technology has matured.
  • 3D printing has been successfully applied to many fields such as defense, aviation, aerospace, automotive, industrial design and biomedicine.
  • the application of 3D printing technology in the food industry is not satisfactory, mainly because of the particularity of food (edible, hygienic, safety) and the weak mechanical support of food materials, large viscosity, poor shape, easy deterioration, etc.
  • the characteristics that are not conducive to 3D printing have made it a major challenge as a 3D printed material development. Consumables are the key factors that restrict the wide application of 3D printing technology.
  • the lack of food 3D printing materials has become a bottleneck restricting the rapid development of 3D printing technology in the food field.
  • the present invention aims to provide a composite starch 3D printing material preparation and process method.
  • the preparation process of the 3D printing material of the composite starch of the invention is as follows: the composite starch and the protein are mixed well in proportion, and then water is added and heated and gelatinized in a water bath. After the mixture is gelatinized, the melted butter is poured into the mixture.
  • the obtained materials can be used in 3D printers to print various shapes of ingredients or models, props, sand tables, and the like.
  • the composite starch of the invention not only adds a certain proportion of potato starch or tapioca starch to corn starch, but has larger starch granules of potato starch and tapioca starch, high molecular weight of amylopectin, stable starch starch property, high viscosity, corn starch
  • the complexation with potato starch or tapioca starch granules increases the viscosity and plasticity of gelatinized corn starch, making it suitable for 3D printing.
  • the composite starch is gelatinized, the added protein and the small molecular starch cross-link each other to form a gel, and the gel adheres to the sponge-like structure of the butter to form a plasticity suitable for the 3D printing material.
  • the addition of butter increases the lubricity of the 3D printed material, making the printing process smoother while giving the print a good scent and flavor.
  • the raw materials are all food grade, free of thickeners and emulsifiers, environmentally friendly and healthy;
  • the 3D printing material has a simple composition, a good synergistic effect, a low cost, a simple manufacturing process, and no special equipment;
  • Fig. 1 is a performance test chart of a composite starch 3D printing material prepared in Example 1 of the present invention
  • Fig. 2 is a printed matter of Example 1 of the present invention.
  • the components were prepared according to the following ratios: 24 parts of corn starch, 6 parts of potato starch, 8 parts of pea protein, 6 parts of salt-free butter, and 56 parts of water.
  • step (3) (4) adding 75 ° C water to the mixture of step (3), and gelatinizing under heating at 75 ° C in a water bath;
  • the printed printed matter can be directly processed as one of a food model, a food ingredient, a prop, a teaching aid, a sand table, or one or more of the methods of cooking, baking, frying, and baking.
  • the texture properties of the gelatinized composite starch were significantly changed compared to the ungelatinized composite starch.
  • the starch granules rapidly absorb water and swell, the volume suddenly increases, and the viscosity increases.
  • the gelatinized composite starch participates in agglomeration with its own strong viscosity, hardness, crispness, adhesion, cohesiveness and shear resistance. Significantly improved, the most malleable.
  • the composite starch-based 3D printing material prepared in Example 1 has cohesiveness>adhesiveness, so that the material is not stuck to the nozzle because it is too sticky, and the material has the strongest plasticity and is easy to be formed by 3D printing. At the same time, the printer nozzle can be kept clean.
  • the composite starch 3D printing material of the present invention is suitable as a raw material for a 3D printer.
  • the components are as follows: 25 parts of corn starch, 20 parts of potato starch, 1 part of soy protein, 45 parts of water, and 9 parts of salt-free butter.
  • step (3) (4) adding 70 ° C water to the mixture of step (3), and gelatinizing under heating at 67 ° C in a water bath;
  • the components are as follows: 30 parts of corn starch, 15 parts of tapioca starch, 1 part of pea protein, 45 parts of water, and 9 parts of salt-free butter.
  • step (3) (4) adding 72 ° C water to the mixture of step (3), and gelatinizing at 72 ° C in a water bath;
  • the components are as follows: 28 parts of corn starch, 7 parts of tapioca starch, 8 parts of soy protein, 53 parts of water, and 4 parts of salt-free butter.
  • step (3) (4) adding 75 ° C water to the mixture of step (3), and gelatinizing under heating at 75 ° C in a water bath;
  • the components are as follows: 25 parts of corn starch, 20 parts of potato starch, 1 part of soy protein, 45 parts of water, 9 parts of unsalted butter; finally, the total mass of the above raw materials is 0.2%.

Abstract

一种复合淀粉3D打印材料的制备方法，将复合淀粉25～60份、蛋白1～8份混合后加30～65份水糊化，糊化后倒入4～9份黄油揉制成团，3D打印成型为打印物；其中，复合淀粉为玉米淀粉与马铃薯淀粉或木薯淀粉中的一种或两种的混合。该3D打印材料可用于橡皮泥3D打印机，可打印任何造型的食材或模型、道具、沙盘等，打印物成型好，层叠界限不明显，适合于蒸煮、烘焙、煎炸等后续加工加工。

Description

复合淀粉3D打印材料制备及工艺 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
随着3D打印材料不断突破，3D打印技术不断成熟，近年来3D打印已被成功应用到国防、航空、航天、汽车、工业设计以及生物医学等众多领域。然而，3D打印技术在食品行业的应用却不尽如人意，这主要是因为食品的特殊性(食用性、卫生性、安全性)以及食料机械支撑弱、黏度大、造型差、易变坏等不利于3D打印的特性，导致其作为3D打印材料开发具有重大挑战。耗材是目前制约3D打印技术广泛应用的关键因素，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。
虽然将玉米淀粉作为原料制作3D打印材料目前已有报道，但是现有的方法中材料的配方组分多，经常含有增稠剂、乳化剂等添加剂，加工步骤繁碎复杂，打印物的精度低、造型持久性差，加工过程中物质营养和品质损失大。
3D打印技术要实现更多领域的应用，就需要开发出更多种类的打印材料，因此，开发食品类3D打印材料变得越来越迫切。针对上述情况，我们充分利用不同淀粉之间的复配作用，改善玉米淀粉不适合3D打印的特性，开发出一种复合淀粉3D打印材料。
发明内容
针对现有技术的不足，本发明旨在提供一种复合淀粉3D打印材料的制备及工艺方法。本发明所述的复合淀粉的3D打印材料的制备工艺是：将复合淀粉、蛋白按比例充分混合均匀后加水并水浴加热糊化，待混合料糊化好后倒入熔化好的黄油，揉制成团，得到的物料即可用于3D打印机打印各种造型的食材或模型、道具、沙盘等。
本发明所述的复合淀粉，既在玉米淀粉中添加一定比例的马铃薯淀粉或者木薯淀粉，马铃薯淀粉、木薯淀粉的淀粉颗粒较大，支链淀粉分子量高，淀粉糊性质稳定，粘性高，玉米淀粉与马铃薯淀粉或木薯淀粉颗粒之间的复配作用增加了糊化玉米淀粉的粘度和可塑性，使其黏度适合于3D打印。复合淀粉糊化时，加入的蛋白与小分子淀粉相互交联形成凝胶，凝胶附着在黄油的海绵状结构上，形成可塑性强的适合于3D打印材料。此外，加入黄油可以增加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。
本发明的有益效果是：
(1)原材料均为食品级，不含增稠剂、乳化剂，环保健康；
(2)该3D打印材料组成简单，协同效果好，成本低，制作工艺简单，无需特殊设备；
(3)打印出的产品成型好，层叠界限不明显，适合于蒸煮、烘焙、煎炸等后续加工。
附图说明
图1是本发明实施例1制备的复合淀粉3D打印材料的性能测试图，图2是本发明实施例1的打印物。
具体实施方式
以下结合实施例对本发明做进一步描述，但实施例并不限制本发明的范围。
实施例1
一、按重量份数计，各组分按照如下配比：玉米淀粉24份，马铃薯淀粉6份，豌豆蛋白8份，无盐黄油6份，水56份。
二、本材料的制备步骤是：
(1)按上述比例称取玉米淀粉、马铃薯淀粉、豌豆蛋白、水、无盐黄油；
(2)无盐黄油加热熔化；
(3)将玉米淀粉、马铃薯淀粉、豌豆蛋白充分混匀；
(4)将75℃的水加入到步骤(3)的混合料中，75℃水浴加热下进行糊化；
(5)将步骤(2)的无盐黄油加入到步骤(4)糊化好的混合料中，75℃水浴加热；
(6)搅拌均匀，将其揉制成团，即可用于3D打印机打印。
三、应用：
打印成型的打印物可直接作为食材模型、食品配料、道具、教具、沙盘使用或经蒸煮、烘焙、煎炸、烘烤方法中的一种或多种加工食用。
四、性能测试：
与未糊化复合淀粉相比，糊化复合淀粉质构特性显著发生改变。复合淀粉糊化后淀粉颗粒迅速吸水膨胀，体积突然增加，粘度上升，糊化复合淀粉以自身很强的黏性参与成团，硬度、酥脆性、粘附性、内聚性、抗剪切力显著提高，可塑性最强。实施例1制备的基于复合淀粉的3D打印材料，其内聚性>粘附性，使得材料既不会因为太黏而粘在喷头上，又使得材料的可塑性最强，易于3D打印堆叠成型，同时可保持打印机喷头洁净。
综上所述，本发明的复合淀粉3D打印材料适合作为3D打印机的原料。
实施例2
一、按重量分数计，各组分按照如下配比：玉米淀25份，马铃薯淀粉20份，大豆蛋白1份，水45份，无盐黄油9份。
二、本材料的制备步骤是：
(1)按上述比例称取玉米淀粉、马铃薯淀粉、大豆蛋白、水、无盐黄油；
(2)无盐黄油加热熔化；
(3)将玉米淀粉、马铃薯淀粉、大豆蛋白充分混匀；
(4)将70℃的水加入到步骤(3)的混合料中，67℃水浴加热下进行糊化；
(5)将步骤(2)的无盐黄油加入到步骤(4)糊化好的混合料中，67℃水浴加热；
(6)搅拌均匀，将其揉制成团，即可用于3D打印机打印。
三、应用如实施例1。
实施例3
一、按重量分数计，各组分按照如下配比：玉米淀粉30份，木薯淀粉15份，豌豆蛋白1份，水45份，无盐黄油9份。
二、本材料的制备步骤是：
(1)按上述比例称取玉米淀粉、木薯淀粉、豌豆蛋白、水、无盐黄油；
(2)无盐黄油加热熔化；
(3)将玉米淀粉、木薯淀粉、豌豆蛋白充分混匀；
(4)将72℃的水加入到步骤(3)的混合料中，72℃水浴加热下进行糊化；
(5)将步骤(2)的无盐黄油加入到步骤(4)糊化好的混合料中，72℃水浴加热；
(6)搅拌均匀，将其揉制成团，即可用于3D打印机打印。
三、应用如实施例1。
实施例4
一、按重量分数计，各组分按照如下配比：玉米淀粉28份，木薯淀粉7份，大豆蛋白8份，水53份，无盐黄油4份。
二、本材料的制备步骤是：
(1)按上述比例称取玉米淀粉、木薯淀粉、大豆蛋白、水、无盐黄油；
(2)无盐黄油加热熔化；
(3)将玉米淀粉、木薯淀粉、大豆蛋白充分混匀；
(4)将75℃的水加入到步骤(3)的混合料中，75℃水浴加热下进行糊化；
(5)将步骤(2)的无盐黄油加入到步骤(4)糊化好的混合料中，75℃水浴加热；
(6)搅拌均匀，将其揉制成团，即可用于3D打印机打印。
三、应用如实施例1。
实施例5
一、按重量份数计，各组分按照如下配比：玉米淀粉25份，马铃薯淀粉20份，大豆蛋 白1份，水45份，无盐黄油9份；最后外加占上述原料总质量0.2％的胭脂树橙色素和0.3％的柠檬香精。
二、本材料的制备步骤是：
(1)按以上比例称取玉米淀粉、马铃薯淀粉、大豆蛋白、水、无盐黄油、胭脂树橙色素；
(2)无盐黄油加热熔化；
(3)将玉米淀粉、马铃薯淀粉、大豆蛋白充分混匀；
(4)将胭脂树橙色素、柠檬香精溶解于70℃的水中，再将溶解有胭脂树橙色素和柠檬香精的水加入到步骤(3)的混合料中，于70℃下进行糊化；
(5)将步骤(2)的无盐黄油加入到步骤(4)糊化后的混合料中，70℃水浴加热；
(6)搅拌均匀，将其揉制成团，即可用于3D打印机打印。
三、应用如实施例1。

Claims (8)

  1. 复合淀粉3D打印材料制备及工艺，其特征是：由下述原料经混料、糊化、揉制而成：复合淀粉25～60份，黄油4～9份，蛋白1～8份，水30～65份。
  2. 根据权利要求1所述的复合淀粉3D打印材料制备及工艺，其特征在于包括以下步骤：
    (1)原料按比例称好备用；
    (2)黄油加热熔化；
    (3)蛋白加入复合淀粉中，充分混匀；
    (4)将水加入步骤(3)所述的混合料中，进行糊化；
    (5)将步骤(2)的黄油加入到步骤(4)糊化好的混合料中，水浴加热；
    (6)搅拌均匀，将其揉制成团，3D打印成型为打印物。
  3. 根据权利要求1所述的复合淀粉3D打印材料制备及工艺，其特征是：所述的复合淀粉为玉米淀粉与马铃薯淀粉或木薯淀粉中的一种或多种的混合；其中玉米淀粉与马铃薯淀粉的重量份数比例为4：1～5：4，玉米淀粉与木薯淀粉的重量份数比例为4：1～2：1。
  4. 根据权利要求1所述的复合淀粉3D打印材料制备及工艺，其特征是：所述蛋白为豌豆蛋白或大豆蛋白中的一种或多种；所述的黄油为无盐黄油。
  5. 根据权利要求1所述的复合淀粉3D打印材料制备及工艺，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2所述的复合淀粉3D打印材料制备及工艺，其特征在于：步骤(4)中，糊化温度为67～75℃；步骤(5)中，水浴加热温度为67～75℃。
  7. 根据权利要求2所述的复合淀粉3D打印材料制备及工艺，其特征在于：打印时，采用打印橡皮泥类型物料的3D打印机。
  8. 根据权利要求2所述的复合淀粉3D打印材料制备及工艺，其特征在于：打印成型的打印物可作为食材模型、食品配料、道具、教具、沙盘直接使用或经蒸煮、烘焙、煎炸、烘烤等加工后食用。
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