WO2019165733A1

WO2019165733A1 - Method for 3d printing dual-color stuffed pastry by means of concentrated fruit pulps

Info

Publication number: WO2019165733A1
Application number: PCT/CN2018/093127
Authority: WO
Inventors: 张慜; 杨帆里; 刘亚萍; 徐汉清
Original assignee: 江南大学; 广东嘉豪食品有限公司
Priority date: 2018-02-27
Filing date: 2018-06-27
Publication date: 2019-09-06
Also published as: AU2018410740A1; AU2018410740B2; CN108477540A

Abstract

Provided is a method for 3D printing a dual-color stuffed pastry by means of concentrated fruit pulps. Two ingredients are fully mixed respectively, the ingredients are made homogeneous respectively, the temperature thereof is maintained, and then the ingredients are cooled and loaded; next, 3D printing is carried out by means of a dual-printing head printer according to a pre-prepared 3D printing model for dual-color stuffing. Said method uses the dual printing head for 3D printing and may use a material to print out stuffing effects of different spatial shapes and quantities, thus enabling food products to have rich taste and a visual effect.

Description

Method for printing two-color sandwich snack by using concentrated pulp 3D

Technical field

The invention relates to a method for printing two-color sandwich snacks by using concentrated pulp, and is mainly used for 3D printing of gel foods, and relates to food processing technology, and belongs to the field of novel food processing.

Background technique

3D printing, also known as layering manufacturing, is a new type of rapid prototyping technology that integrates computer technology, precision transmission technology, numerical control technology and material science and technology. During the printing process, the material is usually passed through a nozzle whose position is computer controlled according to the shape design model. Compared with traditional technology, three-D printing has the advantages of time saving, simplicity, and customization. In addition, 3D printing offers the possibility of an internal structure for printing complex objects, allowing users to freely design or download their favorite models. In recent years, 3D printing technology has been widely used in many fields, such as machinery, biomedicine, polymers, food and so on.

Food 3D printing may be an important direction for future food processing. Because food is closely related to people's lives, consumers can intuitively understand food through the 3D printing process. 3D printing offers a new field in food processing that helps us produce products with complex shapes and may enhance the nutrition of food. In 2013, the world's first 3D food printer was successfully developed by the Spanish company Natural Machines and named "Food ini". The machine is equipped with six printheads, each of which can be adjusted for extrusion speed and temperature. Soft foods such as chocolate, bread sticks, clams, cakes, pizza, pasta, etc. can be printed through different combinations of multiple nozzles. In 2011, researchers from the University of Exeter in the UK developed the world's first 3D chocolate printer, which was launched in 2012 after a technical upgrade. The 3D chocolate printer uses chocolate syrup as the printing material, and has developed a thermal and cooling system that allows each layer of chocolate to solidify after printing, and then print the next layer until the entire chocolate entity is printed. In 2013, NASA invested $125,000 in the development of 3D food printers to facilitate astronauts' use in space operations while reducing rocket launch costs and food footprint. The food 3D printer prints a variety of stored powder materials according to custom recipes based on the nutritional needs, health and taste requirements of each astronaut. The ingredients are mixed before extrusion and then printed onto a heated base to complete the 3D printing process. The printer's printable ingredients include flour, protein, oil, and the like.

The research and application of 3D printing technology in the food field is still rare. Although 3D printing is used in the food field, it can well meet the demand for personalized food. It can make foods with different nutrients according to the target population, but the item The technology still faces some technical problems, such as how to achieve precise printing, how to use conventional slurry materials to print complex three-dimensional structures, how to achieve multi-color or two-color printing, how to achieve sandwich, and printing of multi-textured foods, etc. The resolution of these problems will promote the development of the printing food industry.

Zhao Yuyi et al. (2014) invented a 3D printing production method for multi-flavored sandwich foods (Publication No.: CN 104365954 A), which is a food product that uses a 3D printing technique to produce a multi-flavor space sandwich structure. Different spatial structures can be printed, and the food substrate and the sandwich material are respectively ejected through different printing nozzles during printing, and printed as needed under the control of the model program. The invention has great significance for changing the single defect of the traditional sandwich food sandwich. The patent mainly describes how to realize the sandwich of different materials under the condition of multi-nozzle, and the present invention focuses on the 3D printing formula and printing parameters based on concentrated juice. Optimization.

Li Heng et al. (2014) invented a 3D dessert printing processing device and a corresponding processing method (publication number: CN 103734216 A). The inventor selects the target model in advance, and then converts the target shape into a program usable for printing through a certain step, and then prints the target shape under the control of the program. The invention can produce a personalized dessert with complex shape, exquisite structure and beautiful appearance, and can meet the individual needs of the people; and the processing method is simple in operation, and can be continuously creamed in the three-dimensional direction, and has good practicability. The invention mainly proposes a printing apparatus and a processing method, and the present invention mainly studies printing of food materials and printing processes, and there is a significant difference between the two.

Wei Honghui et al. (2015) invented a confectionery slurry which can be used for 3D printing and a preparation method thereof (publication number: CN 104938739 A), wherein the weight percentage of each raw material is 50% to 85% of glucose and 0.5% of cellulose, respectively. 5%, xylitol 6% to 10%, maltodextrin 3% to 15% and various other excipients. The cellulose contained in the slurry can improve the heat stability of the candy storage and stabilize the viscosity of the candy slurry. A small amount of xylitol can increase the fluidity of the candy slurry and can be smoothly discharged during printing. The invention is primarily directed to the formulation of printed candy materials, while the present invention is based primarily on the optimization of 3D printing recipes and printing parameters for concentrated juices.

Zhang Yun et al (2016) invented a longan rice flour 3D printing material and processing method (publication number: 201610601586.6), the raw material ratio is: 60~70 parts of rice flour, 5~8 parts of longan extract, 8~10 parts of water 8~10 parts of fresh milk, 8~10 parts of buckwheat flour, 3~5 parts of vegetable oil, 2~3 parts of honey, 2~3 parts of xylitol, 2~3 parts of salt, 2~3 parts of maltodextrin, meal 2~3 parts of fiber, 1~2 parts of emulsifier and 0.1~0.2 parts of essence. Longan contains a lot of trace elements that are good for human health. Its main function is to calm the nerves and cure insomnia. With 3D printing, products can be diversified, personalized, and automated, enriching the variety of 3D printed food materials. The invention is primarily directed to the formulation of printed candy materials, while the present invention is based primarily on the optimization of 3D printing recipes and printing parameters for concentrated juices.

Xuan Xinlong et al. (2015) invented a method for chocolate raw materials that can be used for 3D printing (Publication No.: CN 104996691 A). The inventors have several different raw materials such as cocoa butter, white sugar, skim milk powder, etc. After a pretreatment, refining, filling and temperature adjustment process, a slurry material is prepared and then printed by 3D printing. The chocolate printed under this kind of formula has no whitening and flowering, and can print in various shapes. The invention mainly focuses on the development of personalized printing materials in the confectionery market, which is significantly different from the two-color sandwich snacks which are mainly studied in the present invention and which are printed with concentrated juice.

Huang Haihu et al. (2015) invented a 3D printing method for planting butter (publication number: CN 104687222 A). In the invention, the cooling system can well achieve the fixation of the buttermilk. Ultrasonic treatment can pulverize and shred the creamer molecules to prevent clogging of the nozzle caused by uneven mixing, which can improve the printing effect of the 3D printing system. The main research of the invention is the printing of vegetable cream, which is significantly different from the two-color sandwich snack printed by the concentrated juice in the present invention.

Cheng Yongli et al. (2015) invented a 3D color multi-function food printing device (Publication No.: 201510741590.8). The inventor designed three nozzles, three metering pumps, three containers and conveying tubes, and a control program and driver. Color food printers, and a large number of models built into the printer for people to choose, with high precision, speed, and simple process. The invention is also primarily focused on the performance and development of the machine, which is significantly different from the 3D food printing of the present invention which focuses on the foodstuff.

Zhang Yunqi et al (2016) invented an ice cream 3D printing method and its product (publication number: 201611045220.1), the inventor designed an ice cream 3D printer, including X, Y, Z three directions of driving device, spraying system, Master control and protective cover. It can solve the problem of long time and high cost of 3D food printing at present, and its structure design is reasonable and the technology is novel. The invention focuses primarily on the performance and development of the machine, which is significantly different from the 3D food printing of the present invention which focuses on the foodstuff.

technical problem

The object of the present invention is to overcome the above-mentioned deficiencies, and to provide a method for 3D printing two-color sandwich snacks by using concentrated pulp, enriching the types of 3D printed food materials, and a 3D printing production method of two-color sandwich snacks to meet different consumer demands. .

Technical solution

The technical scheme of the invention is a concentrated fruit pulp formula suitable for 3D printing, which is composed of the following raw materials by weight: 70-75 parts of concentrated juice, 10-15 parts of potato starch, 10-15 parts of wheat starch, Huangyuan 0.2~0.3 parts of rubber, 1~2 parts of vegetable oil, 2~3 parts of dietary fiber and 0.1~0.2 parts of essence.

The gelatinization of potato starch has good water retention and transparency, which prevents the evaporation of water from affecting the shelf life of the product too quickly, and also makes the printed product more beautiful. After the starch is gelatinized, the paste is long, has strong adhesiveness, has adhesive force, is not easy to break, has good toughness and good stability, and can ensure the continuity of discharge during printing. This is also an important factor to ensure the beauty of the product. Wheat starch can also alleviate the aging of starch to a certain extent. Xanthan gum can improve the texture and rheological properties of the material, which is beneficial to the improvement of printing precision, and also gives the material a soft and swallowy mouthfeel.

The dietary fiber is a water-soluble dietary fiber, which comprises one or more of inulin, isomalto-oligosaccharide, oligofructose and xylooligosaccharide.

A method for printing a two-color sandwich snack using a concentrated fruit pulp 3D, as follows:

(1) Preparation of the first material:

a, mixing: concentrated juice, potato starch, wheat starch, xanthan gum, vegetable oil, dietary fiber and flavor, added to the mixer and mixed evenly;

b, homogenization: the mixed material of step (a) is sent to a homogenizer, 3.5MPa homogenization for 18-20min, so that the particle size of the homogenized material is less than 20μm;

c, heat preservation: the material obtained in step (b) is kept at 75~80 ° C for 25~30min;

d, cooling: the material obtained in step (c) is cooled to room temperature and placed in a refrigerator at 4 ° C for 10-12 hours;

(2) Preparation of the second material: preparing the second material added with different concentrated juice according to the same procedure as in the step (1);

(3) charging: the first material prepared in the step (1) and the second material prepared in the step (2) are respectively filled into two printing cylinders and filled;

The material viscosity for 3D printing is about 7000~9000Pa·s, the elastic modulus is 5000~7000Pa, and the viscous modulus is 500~1000 Pa;

(4) Printing: Using a dual-nozzle 3D printer, 3D printing is performed according to a two-color sandwich 3D printing model prepared in advance.

Choice of nozzle diameter: The size of the nozzle diameter directly affects the fineness of printing. The larger the nozzle diameter, the faster the printing speed, but the rougher the surface of the printed object, the stronger the texture. The finer the printhead, the better the fineness of the print, the smoother the surface, but the slower the print speed. After trial, choose to use 1.0 The nozzle diameter of mm can achieve printing accuracy of over 90%.

Determination of print speed and extrusion rate: There is an optimal solution between print speed and extrusion rate. The increase in printing speed is conducive to improving production efficiency. It has been experimentally determined that the ideal printing speed is 20~25mm/s and the extrusion rate is 20-28mm ³ /s.

The first layer printing speed and the number of laps and printing speed of the outer layer: the quality of the first layer directly affects the quality and accuracy of the subsequent printing, so the printing speed of the first layer is set to 45% of the normal printing speed. ~50%. The quality of the surface of the object is directly related to the smoothness and fineness of the surface of the printed object. In order to improve the quality of the surface printing, the printing speed of the peripheral layer is set to 45% to 50% of the normal printing speed.

Determination of the relative position of the dual nozzles: The relative position of the dual nozzles determines the degree of fit of the two color materials during the printing process. Undesirable relative positions can cause staggered layers in the printing of two color materials. In order to improve the fit of the boundary of the two colors, it is experimentally determined that the relative position of the ideal second nozzle relative to the first nozzle is: X=62.5 Mm, Y = -0.5 mm.

Printing and molding: With the dual-nozzle printer, according to the two-color sandwich 3D printing model prepared in advance, the materials in the two barrels can be printed with different spatial shapes and the number of sandwich effects, so that the food has richer taste and vision. effect.

Beneficial effect

The invention has the advantages that the double-nozzle 3D printing and the different models are designed, and the materials can be printed with different spatial shapes and the number of sandwich effects, so that the food has richer taste and visual effects, and the product is diversified. Personalized, automated production.

DRAWINGS

Figure 1 is a schematic view showing the structure of the product of the present invention.

Embodiments of the invention

Example 1 Strawberry and lime concentrated juice

Weigh 70 parts of strawberry juice concentrate, 15 parts of potato starch, 10 parts of wheat starch, 0.2 parts of xanthan gum, 2 parts of vegetable oil, 3 parts of dietary fiber and 0.1 parts of essence, and add to the mixer to mix well; mixed materials It is fed into the homogenizer and homogenized for 3.5 min at 3.5 MPa, so that the particle size of the homogenized material is less than 20 μm. After the materials were homogenized, they were kept at 80 ° C for 25 min, and the materials were cooled to room temperature and placed in a refrigerator at 4 ° C for 12 h.

Weigh 70 parts of lemon juice concentrated juice, 15 parts of potato starch, 10 parts of wheat starch, 0.2 parts of xanthan gum, 2 parts of vegetable oil, 3 parts of dietary fiber and 0.1 parts of essence, add to the mixer and mix well; The material is fed into the homogenizer, and the homogenization of 3.5MPa is 20min, so that the particle size of the homogenized material is less than 20μm. After the materials were homogenized, they were kept at 80 ° C for 25 min, and the materials were cooled to room temperature and placed in a refrigerator at 4 ° C for 12 h.

The two materials were loaded into the printing cylinder respectively, and the 1.0 mm print head was selected. The printing speed was set to 20 mm/s, the extrusion rate was set to 20 mm ³ /s, and the first layer and the outermost layer were printed. When the printing speed is set to 50% of the normal printing speed, the relative position of the second nozzle relative to the first nozzle is set to be: X=62.5 mm, Y=-0.5 mm. Finally, the material is printed according to a two-color 3D printing model that has been prepared in advance by means of a dual-nozzle printer.

Example 2 Lime and Mango Concentrated Fruit Pulp

Weigh 70 parts of mango juice concentrate, 15 parts of potato starch, 10 parts of wheat starch, 0.2 parts of xanthan gum, 2 parts of vegetable oil, 3 parts of dietary fiber and 0.1 parts of essence, add to the mixer and mix well; mixed materials It is fed into the homogenizer and homogenized for 3.5 min at 3.5 MPa, so that the particle size of the homogenized material is less than 20 μm. After the materials were homogenized, they were kept at 80 ° C for 25 min, and the materials were cooled to room temperature and placed in a refrigerator at 4 ° C for 12 h.

The two materials were loaded into the printing cylinder respectively, and the 1.0 mm print head was selected. The printing speed was set to 25 mm/s, the extrusion rate was set to 28 mm ³ /s; the first layer and the outermost week were printed. When the layer is set, the printing speed is set to 45% of the normal printing speed, and the relative position of the second nozzle relative to the first nozzle is set to be: X=62.5 mm, Y=-0.5 mm. Finally, the material is printed according to a two-color 3D printing model that has been prepared in advance by means of a dual-nozzle printer.

Example 3 Strawberry and Orange Juice Concentrated Fruit Pulp

Weigh 70 parts of orange juice concentrated juice, 15 parts of potato starch, 10 parts of wheat starch, 0.2 parts of xanthan gum, 2 parts of vegetable oil, 3 parts of dietary fiber and 0.1 parts of essence, and add to the mixer to mix evenly; mixed materials It is fed into the homogenizer and homogenized for 3.5 min at 3.5 MPa, so that the particle size of the homogenized material is less than 20 μm. After the materials were homogenized, they were kept at 80 ° C for 25 min, and the materials were cooled to room temperature and placed in a refrigerator at 4 ° C for 12 h.

The two materials were loaded into the printing cylinder respectively, and the 1.0 mm print head was selected. The printing speed was set to 23 mm/s, the extrusion rate was set to 26 mm ³ /s; the first layer and the outermost week were printed. When the layer is set, the printing speed is set to 47% of the normal printing speed, and the relative position of the second nozzle relative to the first nozzle is set to be: X=62.5 mm, Y=-0.5 mm. Finally, the material is printed according to a two-color 3D printing model that has been prepared in advance by means of a dual-nozzle printer.

Claims

A method for printing a two-color sandwich snack using a concentrated fruit pulp 3D, which is characterized as follows:

(1) Preparation of the first material:

a, mixing: concentrated juice, potato starch, wheat starch, xanthan gum, vegetable oil, dietary fiber and flavor, added to the mixer and mixed evenly;

b, homogenization: the mixed material of step (a) is sent to a homogenizer, 3.5MPa homogenization for 18-20min, so that the particle size of the homogenized material is less than 20μm;

c, heat preservation: the material obtained in step (b) is kept at 75~80 ° C for 25~30min;

d, cooling: the material obtained in step (c) is cooled to room temperature and placed in a refrigerator at 4 ° C for 10-12 hours;

(2) Preparation of the second material: preparing the second material added with different concentrated juice according to the same procedure as in the step (1);

(3) charging: the first material prepared in the step (1) and the second material prepared in the step (2) are respectively filled into two printing cylinders and filled;

(4) Printing: Using a dual-nozzle 3D printer, 3D printing is performed according to a two-color sandwich 3D printing model prepared in advance.
The method for printing a two-color sandwich snack using the concentrated pulp 3D according to claim 1, wherein the raw material formula of the step (1) or (2) is as follows: 70-75 parts of concentrated juice, potato starch 10~ 15 parts, 10~15 parts of wheat starch, 0.2~0.3 parts of xanthan gum, 1~2 parts of vegetable oil, 2~3 parts of dietary fiber and 0.1~0.2 parts of essence.
The method for printing a two-color sandwich snack by using a concentrated fruit pulp according to claim 1, wherein the material viscosity in the step (3) is 7000-9000 Pa·s, the elastic modulus is 5000-7000 Pa, and the viscous modulus is 500-1000 Pa. .
The method for printing a two-color sandwich snack using the concentrated pulp 3D according to claim 1, wherein in the step (4), the printing speed is 20 to 25 mm/s, and the extrusion rate is 20-28 mm 3 /s; When printing the first layer and the outermost two layers, the printing speed is set to 45%~50% of the normal printing speed; the relative position of the second nozzle to the first nozzle is set to X=62.5 mm, Y=-0.5 Mm.
The method for printing a two-color sandwich snack using a concentrated pulp according to claim 1, wherein the double-head 3D printer print head has a diameter of 1.0 mm in the step (4).
The method for printing a two-color sandwich snack using a concentrated pulp according to claim 1, wherein the concentrated juice is one of strawberry, lime, mango, orange, apple, kiwi, bayberry or blueberry.
The method for printing a two-color sandwich snack using a concentrated pulp according to claim 1, wherein the dietary fiber is a water-soluble dietary fiber, including inulin, isomalto-oligosaccharide, oligofructose, xylooligosaccharide One or several of them.