WO2019165735A1 - 一种利用浓缩果浆预后处理改善3d打印效果的方法 - Google Patents

一种利用浓缩果浆预后处理改善3d打印效果的方法 Download PDF

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Publication number
WO2019165735A1
WO2019165735A1 PCT/CN2018/093129 CN2018093129W WO2019165735A1 WO 2019165735 A1 WO2019165735 A1 WO 2019165735A1 CN 2018093129 W CN2018093129 W CN 2018093129W WO 2019165735 A1 WO2019165735 A1 WO 2019165735A1
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Prior art keywords
printing
concentrated
pulp
improving
processing
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PCT/CN2018/093129
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English (en)
French (fr)
Inventor
张慜
杨帆里
刘亚萍
徐汉清
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江南大学
广东嘉豪食品有限公司
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Priority to DE112018006850.1T priority Critical patent/DE112018006850T5/de
Publication of WO2019165735A1 publication Critical patent/WO2019165735A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • 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
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products
    • 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

Definitions

  • the invention relates to a method for improving the 3D printing effect by using a concentrated pulp prognosis treatment, and belongs to the technical field of fruit and vegetable food processing.
  • 3D printing technology also known as additive manufacturing technology, is different from traditional material manufacturing. It is a technology that produces three-dimensional entities by superimposing successive physical layers and adding materials layer by layer. The model for the production of the 3D product is prepared in advance by the CAD software. In theory, 3D printing can produce products of any shape and appearance. In addition, 3D printing technology is a fully automatic intelligent technology that also saves time and labor costs.
  • Conditioning and reconstituting foods are two or more kinds of food materials mixed according to a specific formula, after pre-treatment and preparation, using quick-freezing technology, and stored and transported in a frozen state (product center temperature below -18 °C) And the sale of packaged food.
  • Traditional conditioning and reconstituted foods are not good enough due to processing technology limitations, and the taste needs to be improved.
  • 3D printing technology is mainly applied to heavy industrial projects such as plastics and metal products.
  • 3D printing technology can be applied to conditioning and recombining food processing technology, and it may be possible to develop good measures to solve this problem.
  • Huang Haihu et al. (2015) invented the “3D printing method for a planted butter cream” (publication number: CN 104687222 A). By setting a cooling system on a traditional printing platform, it is more conducive to the fixing and setting of the buttermilk.
  • the cream is made in 3D. Ultrasonic waves are used to further nanometer pulverize and refine the texture of the creamer cream, thereby improving the printing effect of the 3D printing system and preventing the clogging of the print head due to uneven mixing of the whipped cream ingredients.
  • the method of the invention adopts different sizes of printing nozzles to ensure the success rate and continuity of the printing discharge, because the too fine material may be accompanied by the collapse of the printing shape due to the good ductility, so the different size of the printing nozzle can ensure the best particle size.
  • the present invention uses a high-speed homogenizer to continuously stir the sample during sample preparation, so that the various ingredients are dissolved and fused as much as possible in the aqueous solution and the texture of the sample is refined as much as possible, thereby improving 3D printing.
  • the printing effect of the system prevents the printing nozzle from being blocked due to the uneven mixing of the components in the product; adding the nano-fruit and vegetable powder can significantly reduce the ductility of the material, thereby reducing the possibility of deformation or collapse after printing, so that the print shape and the shape are maintained.
  • the ability of the structure becomes stronger, and the printing effect is effectively improved.
  • the invention adopts the 3D dessert printing processing device of the structure, and combines the 3D printing technology and the food production skillfully, and can manufacture the dessert with Vietnamese structure and beautiful appearance, and the prepared cream dessert has small deviation from the prior design, and is particularly suitable.
  • the invention is based on the industrial jelly formula and the new material formula developed by the 3D printer for material requirements, and has great market potential.
  • multiple 3D print heads are equipped with different food substrates and sandwich materials.
  • the substrate and sandwich materials can print different spatial shapes and quantities according to the design requirements, and the sandwich materials can be completely coated. Inside the substrate.
  • the invention changes the shortcomings of the traditional sandwich food sandwich, realizes a special taste and meets the needs of people's diverse tastes.
  • the invention is based on the industrial jelly formula and the new material formula developed by the 3D printer for material requirements, and has great market potential.
  • Xuan Xinlong et al. (2015) invented "a method for pure cocoa butter chocolate for 3D printing" (Publication No.: CN 104996691 A), including raw materials including cocoa mass, skim milk powder, white sugar, cocoa butter and emulsification
  • the agent is prepared by pretreatment, mixing and refining, refining, filling and temperature regulation.
  • the chocolate of the invention has good fluidity, and the product is not easy to be embossed and whitened. It is suitable for small and medium-sized target 3D printing, reducing unnecessary waste, saving cost, and easy to use and operate.
  • the preparation of the product is simpler, no pretreatment is needed, the cost is more economical, and the use and operation are more convenient.
  • a method for preparing a 3D mask (Publication No.: CN 104940113 A), which uses a 3D printer to sequentially superimpose and print collagen gel under the condition of a vacuum under sterile vacuum conditions.
  • a 3D printing mask is obtained.
  • the invention adopts the 3D printing technology to prepare the mask, and the mask is obtained by sequentially printing the collagen gel and the mask liquid, the method is simple, the time is short, and the printing process does not need to go through a high temperature process, and the active ingredient of the mask liquid can be completely preserved.
  • the collagen gel forms a porous mask holder under vacuum conditions, and the mask liquid can be adsorbed to the maximum extent.
  • the obtained 3D printing mask is individually customized according to the contour of the human body, and can be 100% adhered to the pores of the human facial skin.
  • the invention is a novel material formula which is developed without the need of high temperature process, based on the industrial jelly formula and the material requirements of the 3D printer, and the production method is simple and convenient, and is suitable for large-scale industrial production, and has great market potential.
  • the object of the present invention is to develop a formula regulating method for improving the formation of the concentrated pulp gel system and the 3D precise printing performance by using the prognosis treatment.
  • the main purpose is two, one is to prepare a concentrated fruit pulp gel system for later natural addition.
  • the present invention adopts four key prognostic treatment control methods to achieve the purpose of improving accurate 3D printing of concentrated pulp, and the first is to add sodium chloride to reduce the water activity of the system to some extent and prolong the product. Shelf life.
  • the second is to add potato whole powder, sweet potato whole powder and cooking, steaming to play the role of sterilization, and finally get ready-to-eat finished products, while using starch gelatinization properties, to obtain an ideal printing material that can maintain shape and quickly solidify.
  • the third is freeze-drying, and the gel system of the obtained concentrated pulp is freeze-dried, and the prepared sample is further pulverized into a fine powder, and the corresponding water is added to repeat the above stirring and cooking process, so that the system is further stabilized.
  • the fineness of the particles facilitates the extrusion and continuity of the print head.
  • the fourth is the surface coating film plus rapid freezing and setting method to ensure the shape stability of the printed product is further improved. Add an appropriate amount of weak preservative citric acid as needed.
  • the method of surface coating can significantly reduce the contact area between the food and the microorganisms in the air, thereby also maintaining the fresh-keeping effect.
  • the invention studies the prognosis treatment and the high-speed homogenization and refinement material texture of the homogenizer to improve the accurate printing performance of 3D, without complicated long-time processing, cost saving and strong operability.
  • a method for improving the 3D printing effect by using the prognosis treatment of concentrated pulp adding the prepared concentrated pulp gel to the hopper of the 3D printer, selecting the 3D printing model and the 3D printing parameters corresponding to the system for 3D printing, The printed product is trimmed according to the shape of the target model, and finally the surface of the printed product is coated and quickly frozen.
  • 3D printing the model of 3D printing is selected, and the step (2) temperature of the mango thick gel system is 25-45 ° C, and the diameter of the printing nozzle is selected to be 0.8 mm, 1.0 mm or 2.0 mm;
  • the sodium alginate or sodium polyacrylate is a food grade.
  • step (1) In parts (1), 86-87 parts of concentrated pulp, 6-7 parts of potato whole powder, 6-7 parts of sweet potato whole powder and 0.1 part of sodium chloride are thoroughly mixed in step (1).
  • the source of the concentrated pulp is strawberry, lime, mango, orange, apple, kiwi, bayberry or blueberry.
  • the present invention studies prognosis treatment, such as adding potato whole powder, sodium chloride, cooking, freeze drying, trimming, surface coating, rapid freezing, etc. to improve the printing effect of the material system;
  • the size of the print head and the high-speed homogenization and fine material texture during the preparation process are used to improve the 3D accurate printing performance, and directly used as a raw material for the product formula and process steps, without adding any artificial synthetic pigment component, safe and reliable;
  • Example 1 Preparation process of 3D precision printing mango thick slurry gel with surface coating solution of 0.05% sodium alginate and rapid freezing treatment
  • mango thick paste gel for printing 86 parts of mango thick pulp (including water content of 58.92%), 6 parts of potato whole powder (including water content of 14.06%), sweet potato whole 6 parts of the powder (wherein the water content was 14.08%); an aqueous solution for the surface coating film: water (99.95%), sodium alginate (0.05%).
  • the mango concentrated pulp, the potato whole powder, the sweet potato whole powder and the sodium chloride are thoroughly mixed, and the mixture is stirred for 5 minutes with a homogenizer to a uniform agglomerated translucent semi-solid state, and poured into a round glass crisper. Seal the mouth of the box with plastic wrap to prevent the external water droplets from dripping into the system, steam on the steamer of the steamer for 20 minutes until the mixture completely turns into a uniform and fine solid gelatinous gel, and then the mixture is cooled to 25 ° C at room temperature. stand-by;
  • the prepared mango thick gel gel system was freeze-dried for 16 hours, and the prepared sample was further pulverized into a fine powder, and then the corresponding water (1.1 times the mass of the lyophilized sample mass) was added to repeat the above stirring and cooking.
  • the process further stabilizes the system and reduces the size of the particles, which is beneficial to the extrusion and continuity of the printing nozzle;
  • the 3D printed model is selected.
  • the temperature range of the concentrated pulp gel system is 25-45 ° C.
  • the diameter of the print nozzle is 0.8 mm, 1.0 mm or 2.0 mm.
  • the molding effect is not collapsed after printing for 20 minutes.
  • the accuracy of the shape is over 95%;
  • the printed product is trimmed according to the shape of the target model, including the removal of excess material lines extruded from the nozzle at the beginning and end to improve the aesthetics of the product;
  • Sodium alginate and purified water were mixed in a mass ratio of g/mL of 1:1999 to prepare a uniform transparent solution, which was placed in a small spray bottle and sprayed on the surface of the printed product until the surface of the printed product was completely covered.
  • the printed product was quickly frozen in an ultra-low temperature freezer at -65 ° C for 10 min to further improve the shape stability of the printed product.
  • Example 2 Preparation process of 3D precision printed orange thick gel gel with surface coating solution of 0.05% sodium polyacrylate and rapid freezing treatment
  • the raw materials required for this process are: orange thick paste gel for printing: 87 parts of orange thick pulp (including water content of 58.92%), 7 parts of whole potato powder (including water content of 14.06%), sweet potato whole 6 parts of the powder (with a water content of 14.08%); an aqueous solution for the surface coating film: water (99.95%), sodium polyacrylate (0.05%).
  • the orange concentrated pulp, the potato whole powder, the sweet potato whole powder and the sodium chloride are thoroughly mixed, and the mixture is stirred for 5 minutes with a homogenizer to a uniform agglomerated translucent semi-solid state, and poured into a round glass crisper. Seal the mouth of the box with plastic wrap to prevent the external water droplets from dripping into the system, steam on the steamer of the steamer for 20 minutes until the mixture completely turns into a uniform and fine solid gelatinous gel, and then the mixture is cooled to 25 ° C at room temperature. stand-by;
  • the prepared orange thick gel system was freeze-dried for 16 hours, and the prepared sample was further pulverized into a fine powder, and then the corresponding water (1.1 times the mass of the lyophilized sample mass) was added to repeat the above stirring and cooking.
  • the process further stabilizes the system and reduces the size of the particles, which is beneficial to the extrusion and continuity of the printing nozzle;
  • the 3D printed model is selected.
  • the temperature range of the concentrated pulp gel system is 25-45 ° C.
  • the diameter of the print nozzle is 0.8 mm, 1.0 mm or 2.0 mm.
  • the molding effect is not collapsed after printing for 20 minutes.
  • the accuracy of the shape is over 95%;
  • the printed product is trimmed according to the shape of the target model, including the removal of excess material lines extruded from the nozzle at the beginning and end to improve the aesthetics of the product;
  • Sodium polyacrylate and purified water were mixed in a mass ratio of g/mL of 1:1999 to prepare a uniform transparent solution, which was placed in a small spray bottle and sprayed on the surface of the printed product until the surface of the printed product was completely covered.
  • the printed product was quickly frozen in an ultra-low temperature freezer at -65 ° C for 10 min to further improve the shape stability of the printed product.
  • Example 3 Preparation process of 3D precision printed strawberry thick gel gel with surface coating solution of 0.05% sodium alginate and rapid freezing treatment
  • the raw materials required for this process are: strawberry thick gel for printing: 87 parts of strawberry thickener (including water content of 58.92%), 6 parts of whole potato powder (including water content of 14.06%), sweet potato whole 7 parts of the powder (with a water content of 14.08%); an aqueous solution for the surface coating film: water (99.95%), sodium alginate (0.05%).
  • the strawberry concentrated pulp, the potato whole powder, the sweet potato whole powder and the sodium chloride are thoroughly mixed, and the mixture is stirred for 5 minutes with a homogenizer to a uniform agglomerated translucent semi-solid state, and poured into a round glass crisper. Seal the mouth of the box with plastic wrap to prevent the external water droplets from dripping into the system, steam on the steamer of the steamer for 20 minutes until the mixture completely turns into a uniform and fine solid gelatinous gel, and then the mixture is cooled to 25 ° C at room temperature. stand-by;
  • the prepared strawberry thick gel system was freeze-dried for 16 hours, and the prepared sample was further pulverized into a fine powder, and then the corresponding water (1.2 times the mass of the freeze-dried sample) was added to repeat the above stirring and cooking.
  • the process further stabilizes the system and reduces the size of the particles, which is beneficial to the extrusion and continuity of the printing nozzle;
  • the 3D printed model is selected.
  • the temperature range of the concentrated pulp gel system is 25-45 ° C.
  • the diameter of the print nozzle is 0.8 mm, 1.0 mm or 2.0 mm.
  • the molding effect is not collapsed after printing for 20 minutes.
  • the accuracy of the shape is over 95%;
  • the printed product is trimmed according to the shape of the target model, including the removal of excess material lines extruded from the nozzle at the beginning and end to improve the aesthetics of the product;
  • Sodium alginate and purified water were mixed in a mass ratio of g/mL of 1:1999 to prepare a uniform transparent solution, which was placed in a small spray bottle and sprayed on the surface of the printed product until the surface of the printed product was completely covered.
  • the printed product was quickly frozen in an ultra-low temperature freezer at -65 ° C for 10 min to further improve the shape stability of the printed product.

Abstract

一种利用浓缩果浆预后处理改善3D打印效果的方法，属于果蔬食品加工技术领域，其特征在于，将制好的浓缩果浆凝胶加入到3D打印机的料斗中，选定3D打印的模型和体系对应的3D打印参数进行3D打印，对打印产品按照目标模型的形状进行适量修边，最后对打印产品表面涂膜和快速冷冻。该方法从改变打印喷头尺寸以及制备过程中采用高速均质细化物料质地来改善3D精确打印性能，直接作为产品配方及工艺步骤所使用原料健康营养，不添加任何人工合成色素成份，安全可靠；该方法没有复杂的长时间处理过程，节约成本，操作性强，并且完整地提供了加工与储运的全过程工艺及建议事项。

Description

一种利用浓缩果浆预后处理改善3D打印效果的方法 技术领域
本发明涉及一种利用浓缩果浆预后处理改善3D打印效果的方法，属于果蔬食品加工技术领域。
 背景技术
3D打印技术，又称增材制造技术，区别于传统的减材制造，是通过连续的物理层叠加并逐层增加材料来实现生产三维实体的技术。待生产三维产品的模型由CAD软件事先制作好。理论上3D打印可以生产出任何形状及外观的产品。此外，3D打印技术属于全自动的智能技术，还节约了时间及劳力成本。
调理重组食品是两种或两种以上的食品材料按照特定的配方混合后，经前处理及配制加工后，采用速冻技术，并在冻结状态下（产品中心温度在-18℃以下）储存、运输和销售的包装食品。传统的调理重组食品因为加工技术的限制，外型不够好，口感也有待改善。目前3D打印技术主要应用于塑料及金属制品等重工业项目。但是鉴于3D打印技术的定制化生产方面的优势，3D打印技术应用于调理重组食品加工技术上，或许可以发展出解决这一问题的良好措施。
黄海瑚等（2015）发明了“一种植脂奶油3D打印方法”（公开号：CN 104687222 A），通过在传统的打印平台上设一冷却系统，更有利于植脂奶油的固定定型，便于使用植脂奶油进行三维打印。并采用超声波将植脂奶油分子进一步纳米粉碎细化质地，从而提高3D打印系统的打印效果，防止因植脂奶油成分混合不均匀而导致打印喷头的堵塞。本发明方法采用不同尺寸的打印喷头以确保打印出料的成功率和连续性，因为过细的物料可能因延展性好伴随打印形状的坍塌，因此不同尺寸的打印喷头可以保证得到最佳的颗粒尺寸的物料配方；此外，本发明使用高速均质机在样品制备过程中持续搅拌样品，使得各种配料在水溶液中尽可能的溶解和融合以及样品的质地尽可能地被细化，从而提高3D打印系统的打印效果，防止因产品中成分混合不均匀而导致打印喷头的堵塞；加上添加纳米果蔬粉可以明显降低物料的延展性，从而降低打印后发生形变或坍塌的可能，使得维持打印形状和结构的能力变强，有效提高打印成型效果。
李恒等（2014）发明了“一种3D甜品打印加工装置及相应的加工方法”（公开号：CN 103734216 A），该工艺根据目标甜品的形状生成甜品的三维图像；进行切片处理；打印所述的甜品坯；烘烤所述的甜品坯；打印所述的奶油。该发明采用了该结构的3D甜品打印加工装置，巧妙地将3D打印技术和食品制作结合起来，可以制造出结构精巧、外形美观的甜品，制作出的奶油甜品与事先设计的偏差小，特别适合特殊场合所使用的甜品；加工方法操作简单，可在三维方向连续地裱上奶油，成品精致，实用性强。本发明是基于工业化果冻配方以及3D打印机对物料的要求而研究出的全新的物料配方，具有巨大的市场潜力。
赵婉艺等（2014）发明了“一种多口味夹心食品的3D打印生产方法”（公开号：CN 104365954 A），该工艺利用3D打印的方法，生产一种具有多口味空间夹心结构的食品。在生产的过程中，多个3D打印头内装有不同的食品基材和夹心材料，基材和夹心材料可以根据设计的需求打印出不同的空间形状和数量，而且夹心材料可以完全被包覆在基材内。该发明改变了传统夹心食品夹心单一的缺点，实现特殊的口感，满足人们多样化味觉的需求。本发明是基于工业化果冻配方以及3D打印机对物料的要求而研究出的全新的物料配方，具有巨大的市场潜力。
宣鑫龙等（2015）发明了“一种3D打印用纯可可脂型巧克力的方法”（公开号：CN 104996691 A），将原料包括可可液块、脱脂乳粉、白砂糖、可可脂和乳化剂，经过预处理、混合和精磨、精炼、灌装和调温制得，该发明的巧克力具有良好的流动性，产品不易发花、发白。其适用于中小型目标量的3D打印，减少不必要的浪费，节约成本，使用及操作方便。本发明中产品制备更加简便，不需要预处理，更加节约成本，使用及操作更加简便。
陈海佳等（2015）发明了“一种3D面膜的制备方法”（公开号：CN 104940113 A），该工艺在无菌真空的条件下，根据人体面部轮廓，采用3D打印机依次叠加打印胶原蛋白凝胶以及面膜液，得到3D打印面膜。该发明采用3D打印技术进行面膜的制备，通过依次叠加打印胶原蛋白凝胶以及面膜液即可得到面膜，方法简单，耗时短，并且打印过程无需经过高温过程，可以完整保存面膜液的有效成分。另外，胶原蛋白凝胶在真空条件下，形成多孔的面膜支架，可以最大程度的吸附面膜液。得到的3D打印面膜根据人体面部轮廓个体化定制，能够100％贴合于人体面部皮肤毛孔。本发明是不需要经过高温过程，基于工业化果冻配方以及3D打印机对物料的要求而研究出的全新的物料配方，制作方法简便易行，适合大规模工业化生产，具有巨大的市场潜力。
 技术问题
本发明的目的是开发一种利用预后处理改善浓缩果浆凝胶体系成型及3D精确打印性能的配方调控方法，主要目的有两个，一是制备浓缩果浆凝胶体系，为以后的天然添加的健康型商业化冷盘产品研制打基础；二是开发食品打印技术，改善材料的可打印性，在满足3D打印的条件下，尽量得到独特的令人满意的外型及口感。
 技术解决方案
本发明的技术方案，本发明采取四种关键预后处理的控制方法来达到改善浓缩果浆3D打印精确成型的目的，一是添加氯化钠，一定程度上降低了体系水分活度，延长产品的保质期。二是添加马铃薯全粉、红薯全粉和蒸煮，蒸煮起到杀菌的效果，最终得到可以即食的成品，同时利用淀粉糊化特性，得到既可维持形状又能快速凝固的理想打印材料。三是冷冻干燥，将制得的浓缩果浆的凝胶体系进行冷冻干燥，制得的样品再纳米粉碎成细粉状，再补充相应的水分重复上述搅拌加蒸煮的过程，使得体系进一步稳定化、颗粒细小化，有利于打印喷头的挤出性和连续性。四是表面涂膜加快速冷冻定型的方法，确保打印产品的形状稳定性进一步提高。根据需要添加适量的弱防腐剂柠檬酸。表面涂膜的方法可明显降低减少食品与空气中微生物的接触面积，从而也起到保鲜的效果。本发明研究了预后处理及釆用均质机高速均质细化物料质地来改善3D精确打印性能，没有复杂的长时间处理过程，节约成本，操作性强。
一种利用浓缩果浆预后处理改善3D打印效果的方法：将制好的浓缩果浆凝胶加入到3D打印机的料斗中，选定3D打印的模型和体系对应的3D打印参数进行3D打印，对打印产品按照目标模型的形状进行适量修边，最后对打印产品表面涂膜和快速冷冻。
具体步骤如下：
（1）浓缩果浆凝胶的制备：将浓缩果浆、马铃薯全粉、红薯全粉和氯化钠充分混合，并用均质机充分均质，放入蒸锅的蒸屉上蒸熟，放置于室温下冷却至常温，得到浓缩果浆凝胶体系；
（2）冷冻干燥：将步骤（1）制备所得浓缩果浆凝胶体系进行冷冻干燥16h，对冷冻干燥的样品进行纳米粉碎成粉状，补充相应的水分，所述水分质量为冷冻干燥样品质量的1.1-1.2倍；重复步骤（1）搅拌和蒸煮的过程；
（3）3D打印：选定3D打印的模型，保持步骤（2）芒果浓浆凝胶体系温度为25-45℃，打印喷头的直径选择范围是0.8mm、1.0mm或 2.0mm；
（4）修边：对步骤（3）所得打印产品按照目标模型的形状进行修边，将开始和结束时喷头挤出的多余的物料线条去除；
（5）表面涂膜：按海藻酸钠或聚丙烯酸钠与纯净水质量配置浓度为0.05%溶液，充分混合均匀后装入小喷瓶中，喷洒在步骤（4）所得产品表面，至完全覆盖住打印产品表面，风干；
（6）超低温快速冷冻：将步骤（5）所得涂膜产品放入-65℃的超低温冰箱中快速冷冻8-10min，即得改善后的产品。
所述海藻酸钠或聚丙烯酸钠为食用级。
按重量份计：步骤（1）中将86-87份浓缩果浆、6-7份马铃薯全粉、6-7份红薯全粉和0.1份氯化钠充分混合。
所述浓缩果浆的来源为草莓、青柠、芒果、橙子、苹果、猕猴桃、杨梅或蓝莓。
 有益效果
本发明的有益效果：本发明研究了预后处理，如配方中添加马铃薯全粉、氯化钠、蒸煮、冷冻干燥、修边、表面涂膜、快速冷冻等方法提高材料体系的打印效果；从改变打印喷头尺寸以及制备过程中釆用高速均质细化物料质地来改善3D精确打印性能，直接做为产品配方及工艺步骤所使用原料健康营养，不添加任何人工合成色素成份，安全可靠；本发明没有复杂的长时间处理过程，节约成本，操作性强，并且完整地提供了加工与储运的全过程工艺及建议事项。
 本发明的实施方式
实施例1：用0.05%海藻酸钠的表面涂膜溶液加快速冷冻处理的3D精确打印芒果浓浆凝胶的制备工艺
此工艺所需的各原料为：用于打印的芒果浓浆凝胶部分：芒果浓浆86份（其中含水量为58.92%）、马铃薯全粉6份（其中含水量为14.06%）、红薯全粉6份（其中含水量为14.08%）；用于表面涂膜的水溶液：水（99.95%）、海藻酸钠（0.05%）。
将芒果浓缩果浆、马铃薯全粉、红薯全粉和氯化钠充分混合，并用均质机将混合物搅拌5分钟至均一无结块的半透明半固体状态，倒入圆形玻璃保鲜盒中，用保鲜膜封住盒口以防止外部水滴滴入体系，放入蒸锅的蒸屉上蒸熟20min至混合物完全变成均一细致的固体泥状凝胶，然后混合物放置于室温下冷却至25℃待用；
将制得的芒果浓浆凝胶体系进行冷冻干燥16h，制得的样品再纳米粉碎成细粉状，再补充相应的水分（冷冻干燥样品质量的1.1倍质量的水分）重复上述搅拌加蒸煮的过程，使得体系进一步稳定化、颗粒细小化，有利于打印喷头的挤出性和连续性；
选定3D打印的模型，此浓缩果浆凝胶体系的温度选择范围是25-45℃，打印喷头的直径选择范围是0.8mm、1.0mm或 2.0mm，成型效果为打印后20min不塌陷，打印形状的精准度达到95%以上；
对打印产品按照目标模型的形状进行修边，包括开始和结束时喷头挤出的多余的物料线条的去除，提高产品的美观性；
将海藻酸钠和纯净水按照1:1999的质量比g/mL混合制成均一透明的溶液，装入小喷瓶中，喷洒在打印产品的表面至刚刚完全覆盖住打印产品表面即可。静置于小风扇下1min至产品表面刚好风干为止；
将打印产品放入-65℃的超低温冰箱中快速冷冻10min，进一步提高打印产品的形状稳定性。
实施例2：用0.05%聚丙烯酸钠的表面涂膜溶液加快速冷冻处理的3D精确打印橙子浓浆凝胶的制备工艺
此工艺所需的各原料为：用于打印的橙子浓浆凝胶部分：橙子浓浆87份（其中含水量为58.92%）、马铃薯全粉7份（其中含水量为14.06%）、红薯全粉6份（其中含水量为14.08%）；用于表面涂膜的水溶液：水（99.95%）、聚丙烯酸钠（0.05%）。
将橙子浓缩果浆、马铃薯全粉、红薯全粉和氯化钠充分混合，并用均质机将混合物搅拌5分钟至均一无结块的半透明半固体状态，倒入圆形玻璃保鲜盒中，用保鲜膜封住盒口以防止外部水滴滴入体系，放入蒸锅的蒸屉上蒸熟20min至混合物完全变成均一细致的固体泥状凝胶，然后混合物放置于室温下冷却至25℃待用；
将制得的橙子浓浆凝胶体系进行冷冻干燥16h，制得的样品再纳米粉碎成细粉状，再补充相应的水分（冷冻干燥样品质量的1.1倍质量的水分）重复上述搅拌加蒸煮的过程，使得体系进一步稳定化、颗粒细小化，有利于打印喷头的挤出性和连续性；
选定3D打印的模型，此浓缩果浆凝胶体系的温度选择范围是25-45℃，打印喷头的直径选择范围是0.8mm、1.0mm或2.0mm，成型效果为打印后20min不塌陷，打印形状的精准度达到95%以上；
对打印产品按照目标模型的形状进行修边，包括开始和结束时喷头挤出的多余的物料线条的去除，提高产品的美观性；
将聚丙烯酸钠和纯净水按照1:1999的质量比g/mL混合制成均一透明的溶液，装入小喷瓶中，喷洒在打印产品的表面至刚刚完全覆盖住打印产品表面即可。静置于小风扇下1min至产品表面刚好风干为止；
将打印产品放入-65℃的超低温冰箱中快速冷冻10min，进一步提高打印产品的形状稳定性。
实施例3：用0.05%海藻酸钠的表面涂膜溶液加快速冷冻处理的3D精确打印草莓浓浆凝胶的制备工艺
此工艺所需的各原料为：用于打印的草莓浓浆凝胶部分：草莓浓浆87份（其中含水量为58.92%）、马铃薯全粉6份（其中含水量为14.06%）、红薯全粉7份（其中含水量为14.08%）；用于表面涂膜的水溶液：水（99.95%）、海藻酸钠（0.05%）。
将草莓浓缩果浆、马铃薯全粉、红薯全粉和氯化钠充分混合，并用均质机将混合物搅拌5分钟至均一无结块的半透明半固体状态，倒入圆形玻璃保鲜盒中，用保鲜膜封住盒口以防止外部水滴滴入体系，放入蒸锅的蒸屉上蒸熟20min至混合物完全变成均一细致的固体泥状凝胶，然后混合物放置于室温下冷却至25℃待用；
将制得的草莓浓浆凝胶体系进行冷冻干燥16h，制得的样品再纳米粉碎成细粉状，再补充相应的水分（冷冻干燥样品质量的1.2倍质量的水分）重复上述搅拌加蒸煮的过程，使得体系进一步稳定化、颗粒细小化，有利于打印喷头的挤出性和连续性；
选定3D打印的模型，此浓缩果浆凝胶体系的温度选择范围是25-45℃，打印喷头的直径选择范围是0.8mm、1.0mm或2.0mm，成型效果为打印后20min不塌陷，打印形状的精准度达到95%以上；
对打印产品按照目标模型的形状进行修边，包括开始和结束时喷头挤出的多余的物料线条的去除，提高产品的美观性；
将海藻酸钠和纯净水按照1:1999的质量比g/mL混合制成均一透明的溶液，装入小喷瓶中，喷洒在打印产品的表面至刚刚完全覆盖住打印产品表面即可。静置于小风扇下1min至产品表面刚好风干为止；
将打印产品放入-65℃的超低温冰箱中快速冷冻10min，进一步提高打印产品的形状稳定性。

Claims (5)

  1. 一种利用浓缩果浆预后处理改善3D打印效果的方法，其特征在于：将制好的浓缩果浆凝胶加入到3D打印机的料斗中，选定3D打印的模型和体系对应的3D打印参数进行3D打印，对打印产品按照目标模型的形状进行适量修边，最后对打印产品表面涂膜和快速冷冻。
  2. 根据权利要求1所述利用浓缩果浆预后处理改善3D打印效果的方法，其特征在于步骤如下：
    （1）浓缩果浆凝胶的制备：将浓缩果浆、马铃薯全粉、红薯全粉和氯化钠充分混合，并用均质机充分均质，放入蒸锅的蒸屉上蒸熟，放置于室温下冷却至常温，得到浓缩果浆凝胶体系；
    （2）冷冻干燥：将步骤（1）制备所得浓缩果浆凝胶体系进行冷冻干燥16h，对冷冻干燥的样品进行纳米粉碎成粉状，补充相应的水分，所述水分质量为冷冻干燥样品质量的1.1-1.2倍；重复步骤（1）搅拌和蒸煮的过程；
    （3）3D打印：选定3D打印的模型，保持步骤（2）浓缩果浆凝胶体系温度为25-45℃，打印喷头的直径选择范围是0.8mm、1.0mm或 2.0mm；
    （4）修边：对步骤（2）所得打印产品按照目标模型的形状进行修边，将开始和结束时喷头挤出的多余的物料线条去除；
    （5）表面涂膜：按海藻酸钠或聚丙烯酸钠与纯净水配置质量浓度为0.05%溶液，充分混合均匀后装入小喷瓶中，喷洒在步骤（4）所得修边品表面，至完全覆盖住打印产品表面，风干；
    （6）超低温快速冷冻：将步骤（5）所得涂膜产品放入-65℃的超低温冰箱中快速冷冻8-10min，即得改善后的产品。
  3. 根据权利要求1所述利用浓缩果浆预后处理改善3D打印效果的方法，其特征在于：所述海藻酸钠或聚丙烯酸钠为食用级。
  4. 根据权利要求1所述利用浓缩果浆预后处理改善3D打印效果的方法，其特征在于按重量份计：步骤（1）中将86-87份浓缩果浆、6-7份马铃薯全粉、6-7份红薯全粉和0.1份氯化钠充分混合。
  5. 根据权利要求1所述利用浓缩果浆预后处理改善3D打印效果的方法，其特征在于：所述浓缩果浆的来源为草莓、青柠、芒果、橙子、苹果、猕猴桃、杨梅或蓝莓。
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