WO2019169802A1 - 一种易吞咽的双色土豆泥/紫薯泥冷盘3d精确打印方法 - Google Patents

一种易吞咽的双色土豆泥/紫薯泥冷盘3d精确打印方法 Download PDF

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WO2019169802A1
WO2019169802A1 PCT/CN2018/093119 CN2018093119W WO2019169802A1 WO 2019169802 A1 WO2019169802 A1 WO 2019169802A1 CN 2018093119 W CN2018093119 W CN 2018093119W WO 2019169802 A1 WO2019169802 A1 WO 2019169802A1
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printing
potato
mashed
pectin
color
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French (fr)
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张慜
刘振彬
杨朝晖
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Jiangnan University
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Jiangnan University
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D 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 [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D 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

Definitions

  • the invention belongs to the field of food processing, and particularly relates to a 3D accurate printing method for a two-color mashed potato/purple potato cold dish which is easy to swallow.
  • Dysphagia is a common phenomenon in the elderly and directly affects the nutritional balance and quality of life of the elderly.
  • the texture design of special diets has become a necessary means. Older people who swallow food should have soft texture, low viscosity and good smoothness. Appropriate texture and friction properties are important for easy-to-swallow foods in the elderly.
  • 3D printing technology also known as additive manufacturing technology and rapid prototyping technology, is a technology that realizes the production of three-dimensional structural objects in a continuous physical layered form through computer modeling. 3D printing works similarly to ordinary printers, but 3D printing materials can be metal, ceramic, plastic, sand, and the like. The printer is controlled to print into various three-dimensional objects by a computer slicing program prepared in advance. 3D printing technology is a fully automatic intelligent technology that can meet the individual needs of human beings, saving time and labor costs.
  • 3D printing technology is used in the food field for research and application. Although 3D printing is used in the food field, it can meet people's needs for personalized food. It can make foods with different nutrients according to the target population, but this technology Still facing some technical problems, such as: how to achieve accurate 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 multi-texture food printing, etc. The solution of the problem will be a good promotion of the development of the printing food industry.
  • Zhang Etc. (2017) invented a method for the precise molding of ready-to-eat mashed potatoes in 3D printing (CN 106805280 A), which uses mashed potatoes as a raw material, by adding a certain amount of chocolate powder, by virtue of its hot-melt condensation characteristics.
  • the mashed potato has better printing characteristics.
  • the nozzle diameter, printing distance, printing temperature, nozzle moving speed and discharging speed were adjusted in a targeted manner.
  • This patent mainly discloses how to achieve fine print, which is significantly different from the method of manufacturing a two-color mashed potato/purple potato cold plate 3D printing suitable for the elderly to swallow.
  • the invention has great significance for changing the single defect of the traditional sandwich food sandwich.
  • the patent mainly introduces how to realize the sandwich under the condition of multi-nozzle, which is related to the printing of a two-color food suitable for the elderly to swallow in this patent. obviously different.
  • Zhang Etc. (2017) invented a method for improving the precision molding of microbial 3D printing to make potato ice cream (CN 106720897 A), which utilizes nanotechnology, high pressure homogenization technology, and adjusts the nozzle diameter during printing, etc.
  • 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.
  • 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 printing of two-color catering cold dishes which are mainly based on conventional mashed potatoes and purple potato puree and which are suitable for the elderly to swallow.
  • Zhang Etc. (2017) invented a method for the addition of functional sugars to improve the formation of high-fiber dough systems and 3D precision printing performance (CN 106259599 A) by adding functional sugars (such as trehalose, high maltose) and changing
  • the printing parameters are used to achieve accurate printing of the high-fiber dough system, which is significantly different from the printing of the two-color catering cold dish which is mainly based on conventional mashed potatoes and purple potato puree and is suitable for the elderly to swallow.
  • 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.
  • Huang Haihu et al. (2015) invented a 3D printing method for planting butter (publication number: CN 104687222 A).
  • 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 this invention is the printing of vegetable cream, which is quite different from the fine print of the starch-based food studied in the present invention.
  • 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, extraordinar 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 relates to 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.
  • the invention mainly studies the 3D printing characteristics of the surimi system, which is significantly different from the high starch system of the mashed potato and purple potato puree described in this patent. Based on the above statement, this application mainly starts from the aspects of reducing the oral friction coefficient, improving the structural stability of the material in the later stage of printing, improving the printing precision, increasing the softness of the sample, and proposes a two-color mashed potato suitable for the elderly to swallow. Purple potato mud cold plate 3D accurate printing method.
  • the object of the present invention is to develop a 3D accurate printing method for a two-color mashed potato/purple potato cold dish suitable for the elderly to swallow, thereby ensuring the normal nutritional supply and the safety of eating and swallowing for the elderly.
  • a 3D accurate printing method for easy-to-swallow two-color mashed potato/purple potato cold dish the steps are as follows:
  • xanthan gum and pectin a compounding system consisting of 1% ⁇ 2% xanthan gum and 2% ⁇ 3% calcium sensitive pectin in both mashed potatoes and purple potato puree, used to adjust materials Viscosity and cohesiveness, so that the material can form a complete group of foods and will not disperse in the mouth and throat, easy for the elderly to swallow;
  • step (3) Cool the material obtained in step (3) to room temperature, add salt, seasoning and 1% ⁇ 3% olive oil to the mashed potatoes to ensure the mashed potato has good taste and cool. Sliding mouthfeel; 6% to 8% honey and 1% to 2% olive oil are added to the purple potato puree to maintain intestinal health and cardiovascular health;
  • the mashed potato/purple potato mud is printed by a dual-color 3D printing model, and the printing parameters are set as follows: the nozzle diameter is: 0.8 mm; the normal printing speed is 20 ⁇ 25 mm/s; the first layer The printing speed is 45% ⁇ 50% of the normal printing speed; the printing speed of the two layers on the surface of the object is 35% ⁇ 45% of the normal printing speed.
  • the relative position of the second nozzle relative to the first nozzle is X-66.5 mm, Y-0.8 mm.
  • the fill ratio is 40% ⁇ 70%, and the fill mode is Rectilinear or Honeycomb.
  • the slice thickness is 4 to 6 mm
  • the cooking time is 15 to 25 minutes
  • the beating time is 6 to 8 minutes.
  • the viscosity of the mashed potato and the purple potato puree is 1 to 1.5 ⁇ 103 J/m 3 , and the cohesiveness is 0.2 to 0.6.
  • step (2) while adding xanthan gum and pectin, a low methoxyl pectin having a degree of esterification of less than 40% is further added for improving the mouthfeel and chewing characteristics of the material, and The combination of methoxyl pectin and calcium ions promotes the stability of the material structure after printing.
  • Example 1 Two-color mashed potato / purple potato puree 3D accurate printing with easy addition of fruit and vegetable powder for the elderly to swallow
  • the fresh potatoes and purple potatoes are cleaned, peeled, and cut into thin slices with a thickness of about 4 to 6 mm, cooked for 15 minutes, and then beaten for 6 minutes until the slurry is fine, so as not to block the nozzle.
  • the colloidal mashed potatoes and purple potato puree were then incubated at 75 ° C for 30 min. After cooling to room temperature, the appropriate amount of salt and seasoning and 2% olive oil and 0.5% wheat flour powder were added to the mashed potatoes.
  • the filling ratio is set to 50% in the 3D control software, and the filling mode is Rectilinear. Samples printed under these conditions have a 40% to 50% reduction in hardness compared to mold samples, making it easier to swallow, which will give 3D printing technology a broader perspective in the production of new-age foods. Finally, the mashed potato/mashed potatoes were printed according to a two-color 3D printing model prepared in advance by means of a dual-nozzle printer.
  • Example 2 Two-color mashed potato / purple potato puree 3D accurate printing that is easy for the elderly to swallow with fruit and vegetable powder
  • the fresh potatoes and purple potatoes are cleaned, peeled, and cut into thin slices with a thickness of about 4 to 6 mm, cooked for 25 minutes, and then beaten for 8 minutes until the slurry is fine, so as not to block the nozzle.
  • Add 1% and 2% of xanthan gum and pectin compound system (xanthogen: pectin 1.2:1) to mashed potatoes and purple potato puree to make it feel smooth and easy for the elderly to swallow. .
  • the colloidal mashed potatoes and purple potato puree were then incubated at 75 ° C for 30 min. After cooling to room temperature, the appropriate amount of salt and seasoning and 2% olive oil and 0.3% cabbage powder were added to the mashed potatoes. Add 8% honey and 1% olive oil to the purple potato puree.
  • adding 1% wheat seedling powder to the mashed potato can not only regulate the monotonous color of the mashed potato, but also increase the dietary fiber content in the product, which is beneficial to the health of the elderly.
  • a print head with a diameter of 0.8 mm was selected, the print speed was set at 25 mm/s, the first layer print speed was set to 45% of the normal speed, and the print speed of the outermost two layers was set to 35% of the normal print speed.
  • Set the position of the second nozzle to X-66.5mm, Y-0.8 mm to make the junction of the two materials match well.
  • the filling ratio is set to 60% in the 3D control software, and the filling mode is Honeycomb.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Materials Engineering (AREA)
  • Manufacturing & Machinery (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明提供一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，属于食品加工领域。该方法的步骤如下：（1）将新鲜土豆和紫薯清洗、去皮后切片，蒸煮并打浆；（2）在土豆泥和紫薯泥中分别加入黄原胶和果胶的复配体系；（3）将添加胶体后的土豆泥和紫薯泥保温；（4）冷却至室温后，在土豆泥中加入适量盐、调料和橄榄油；在紫薯泥中加入蜂蜜和橄榄油；（5）选择喷头直径；（6）确定打印速度；（7）确定双喷头的相对位置；（8）确定打印时的填充比和填充模式；（9）借助双喷头打印机，运用双颜色3D打印模型将土豆泥/紫薯泥打印成型。本申请的方法能更好的保障老年人的正常营养供应和饮食吞咽安全。

Description

一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法 技术领域
本发明属于食品加工领域，具体涉及一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法。
 背景技术
吞咽障碍是老年人中常见的现象，直接影响老年人的营养平衡和生活质量。为了保障老年人的正常营养供应和饮食吞咽安全，特殊膳食的质构设计成为十分必要的手段。老年人易吞咽食品应该质构柔软、粘度较低、爽滑性较好。合适的质构和摩擦特性对老年易吞咽食品非常重要。
3D打印技术，又称增材制造技术、快速成型技术，是通过计算机建模，以连续的物理层叠形式来实现生产三维结构物体的技术。3D打印和普通打印机的工作原理相似，但3D打印材料可以是金属、陶瓷、塑料、砂等。通过事先编制好的计算机切片程序，控制打印机打印成各种三维物体。3D打印技术属于全自动的智能技术，可以满足人类个性化的需求，节约时间和劳力成本。
将3D打印技术用于食品领域的研究和应用较少，虽然3D打印用于食品领域可以很好的满足人们对个性化食物的需求，可以根据目标人群制作不同营养成分的食物，但该项技术仍然面临一些技术难题，如：怎样实现精确化打印；怎样利用常规的浆状物料来打印复杂的立体结构；怎样实现多色或双色打印；怎样实现夹心以及多质构特性食品的打印等，这些问题的解决将很好的促进打印食品工业的发展。
张
Figure 615c
等（2017）发明了一种即食调理土豆泥3D打印精确成型的调控方法（CN 106805280 A），该专利采用土豆泥为原料，通过加入一定量的巧克力粉，借助于其热融冷凝的特点赋予土豆泥较好的打印成型特点。为了实现调理土豆泥的精细化打印，对喷头直径、打印距离、打印温度、喷头移动速度和出料速度进行了针对性的调整。该专利主要公开了怎样实现精细化打印，这和本专利所讲的制造一种适合老年人易吞咽的双色土豆泥/紫薯泥冷盘3D打印的方法有明显不同。
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），该发明是采用3D打印技术来生产多口味空间夹心结构的食品。不但可以打印出不同的空间结构，并且打印时食品基材和夹心材料分别经由不同的打印喷头喷出，并在模型程序的控制下适时按需打印。该发明对于改变传统夹心食品夹心单一的缺点具有较大意义，该专利主要介绍了怎样在多喷头条件下实现夹心，这与本专利中讲到的一种适合老年人吞咽的双色食品的打印有明显不同。
张
Figure 615c
等（2017）发明了一种改善麻薯3D打印精确成型来制作麻薯冰淇淋的方法（CN 106720897 A），该专利利用纳米化技术、高压均质技术；并通过调节打印过程中的喷嘴直径等参数来实现麻薯的精细化打印，采用的是单喷头的3D打印，这与本专利所讲到的通过采用双喷头3D打印机来生产易于吞咽的双色食品有明显的不同。
宣鑫龙等（2015）发明了一种可以用于3D打印的巧克力原料的方法（公开号：CN 104996691 A），发明者将几种不同的原料，如可可脂、白砂糖、脱脂乳粉等，经过预处理、精炼、灌装和调温等操作工序制成一种浆状的物料，然后采用3D打印的方式将其打印成型。该种配方条件下打印出的巧克力没有发白、变花现象，并且可以实现各种形状的打印。该发明主要侧重于糖果类市场的个性化打印原料的开发，这与本发明主要研究的以常规土豆泥、紫薯泥为基料的适合老年人吞咽的双色餐饮冷盘的打印有明显不同。
张
Figure 615c
等（2017）发明了一种添加功能性糖改善高纤维面团体系成型及3D精确打印性能的调控方法（CN 106259599 A），该专利通过添加功能性糖类（如海藻糖、高麦芽糖）和改变打印参数来实现高纤维面团体系的精确打印，这与本发明主要研究的以常规土豆泥、紫薯泥为基料的适合老年人吞咽的双色餐饮冷盘的打印有明显不同。
魏宏辉等（2015）发明了一种易于存放的3D打印糖果原料及其制法（公开号：CN 104920755 A），发明者将葡萄糖、纤维素、木糖醇、麦芽糊精等原料混合均匀后采用3D打印的方式制作糖果，生产的糖果形状多样，并且便于长时间存放，具有较好的适用性。该发明主要侧重在糖果原料的开发上，对打印技术没有进行较多的阐述，而本发明研究的则是基于常规土豆泥、紫薯泥的适合老年人吞咽的双色餐饮冷盘的打印。
张云玖等（2016）发明了一种冰淇淋3D打印方法及其产品（公开号：201611045220.1），发明者设计了一种冰淇淋3D打印机，包括X、Y、Z三个方向的驱动装置，喷料系统、主控装置和防护罩。其可以解决现阶段3D食品打印耗时时间长及成本高的难题，其结构设计合理、技术新颖。该发明主要侧重在机器的性能和开发上，这与本发明侧重于食材的3D食品打印有明显不同。
程永丽等（2015）发明了一种3D彩色多功能食品打印设备（公开号：201510741590.8），发明者设计了由三个喷头、三个定量泵、三个容器及输送管以及控制程序和驱动程序组成的彩色食品打印机，并在打印机内置了大量的模型供人选择，具有精度高、速度快、工艺简单等优点。该发明也是主要侧重在机器的性能和开发上，这和本专利发明的侧重于食材的3D食品打印有明显不同。
魏宏辉等（2015）发明了一种可用于3D打印的糖果浆料及其制备方法（公开号：CN 104938739 A），其各原料的重量百分比分别为葡萄糖50~85%、纤维素0.5~5%、木糖醇6~10%、麦芽糊精3~15%以及其他各种辅料。浆料中含有纤维素，可以提高糖果贮存的耐热稳定性并起到稳定糖果浆料粘度的作用。少量的木糖醇可以增加糖果浆料的流动性，在进行打印时可顺利出料。该发明主要提供了打印糖果材料的配方组成，而本发明则是主要基于淀粉为主的易吞咽双色食品的3D打印，两者之间有明显不同。
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）。在该发明中，冷却系统可以很好地实现植脂奶油的固定成型。采用超声波处理可以将植脂奶油分子粉碎细化，以防止混合不均匀而造成的喷头堵塞现象，从而可以很好地提高3D打印系统的打印效果。该发明的主要研究的是植物奶油的打印，和本发明所研究的淀粉基食品的精细化打印具有很大不同。
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）。发明者事先选定目标模型，然后经过一定的步骤将该目标形状转化成一种可用于打印的程序，然后在该程序的控制下打印出目标形状。该发明可以制造出形状复杂、结构精巧、外形美观的个性化甜品，能够满足人们的个性化需求；而且加工方法操作简单，可在三维方向连续地裱上奶油，有很好的实用性。该发明主要讲到了一种打印装置和加工方法，而本发明则主要研究打印食材和打印工艺，两者之间存在着明显的不同。
张
Figure 615c
等（2017）发明了一种改善解冻鱼糜体系成型及3D精确打印性能的调控方法（公开号：CN 106798263 A）。该发明主要研究了鱼糜体系的3D打印特性，这与本专利所讲的土豆泥、紫薯泥的高淀粉体系有明显不同。基于以上陈述，本申请主要从降低口腔摩擦系数、改善打印后期物料的结构稳定性、提高其打印精度、增加制作样品的松软度等方面入手，提出了一种适合老年人吞咽的双色土豆泥/紫薯泥冷盘3D精确打印的方法。
 技术问题
本发明的目的是开发一种适合老年人吞咽的双色土豆泥/紫薯泥冷盘3D精确打印的方法，从而起到保障老年人的正常营养供应和饮食吞咽安全的作用。
 技术解决方案
本发明的技术方案：
一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，步骤如下：
（1）食材预处理：将土豆和紫薯清洗、去皮、切片后进行蒸煮，直到淀粉充分糊化，然后将蒸煮后的土豆和紫薯打浆，得到土豆泥和紫薯泥，以使浆体细腻，防止阻塞打印喷头；
（2）添加黄原胶和果胶：在土豆泥和紫薯泥中均加入1%~2%黄原胶和2%~3%钙敏感型果胶组成的复配体系，用于调节物料的黏度和凝聚性，以使物料能够形成完整的食团且在口腔内和咽喉部不会发生分散，易于老年人吞咽；
（3）浆体保温：添加黄原胶和果胶后，将物料置于60~80℃下保温25~35min；选择此温度范围是因为较高的温度会导致黄原胶的降解，从而使其失去功能特性；反之，较低的温度不能够使黄原胶很好的溶解。
（4）添加调味成分和橄榄油：将步骤（3）得到的物料冷却至室温，在土豆泥中加入盐、调味料以及1%~3%的橄榄油，确保土豆泥具有良好的口味和爽滑的口感；同时在紫薯泥中加入6%~8%的蜂蜜以及1%~2%的橄榄油，用于保持肠道健康和心血管健康；
（5）采用双喷头打印机，运用双颜色3D打印模型将土豆泥/紫薯泥打印成型，打印参数设定如下：喷头直径为： 0.8mm；正常打印速度为20~25mm/s；第一层的打印速度为正常打印速度的45%~50%；物体表面两层的打印速度为正常打印速度的35%~45%。第二个喷头相对第一个喷头的相对位置为X-66.5mm，Y-0.8 mm。填充比为40%~70%，填充模式为直线打印模式（Rectilinear）或蜂巢打印模式（Honeycomb）。
所述的步骤（1）中切片厚度为4~6mm ，蒸煮时间为15~25min，打浆时间为6~8min。
所述的步骤（2）中添加黄原胶和果胶后，土豆泥和紫薯泥的黏度为1~1.5×103J/m 3，凝聚性为0.2~0.6。
所述的步骤（2）中，在加入黄原胶和果胶的同时，还加入酯化度低于40%的低甲氧基果胶，用于改善物料的口感及咀嚼特性，并通过低甲氧基果胶与钙离子的结合来促进打印后物料结构的稳定性。
在打印开始时，向土豆泥和紫薯泥中加入食用葡萄糖酸钙并混合均匀，有助于体系中的钙敏感型果胶形成交联，并确保打印后物体的结构稳定性。
 有益效果
本发明的有益效果：
（1）在土豆泥和马铃薯泥中添加黄原胶和果胶来增大其保水性，使物料显得滑嫩、多汁，降低口腔摩擦系数，同时借助于钙敏感型果胶遇钙离子会形成凝胶网络结构的特性来改善打印后期物料的结构稳定性；
（2）双喷头相对位置的确定，在打印过程中，两个喷头的相对位置对打印物体在两种物料交界处的吻合度有很大影响，因此应重点研究确定；
（3）采用双喷头3D打印机，根据所做模型来打印双颜色的易于吞咽的产品；
（4）降低第一层和外周两层物料的打印速度，以提高其打印精度；
（5）通过改变打印物体内部的填充比和填充模式来实现更加松软样品的制作。
 本发明的实施方式
下面结合具体实施方式，详细叙述本发明的具体实施例。
实施实例1：添加果蔬粉的易于老年人吞咽的双色土豆泥/紫薯泥冷盘3D精确打印
首先将新鲜土豆、紫薯清洗、去皮后切成厚度为4~6mm左右的薄片，蒸煮15min，然后进行打浆6min至浆体细腻，以不至于阻塞喷头。在土豆泥和紫薯泥中分别加入1%和2%的黄原胶和果胶的复配体系（黄原胶：果胶=1：1）以使其具有滑嫩感，便于老年人吞咽。然后将添加胶体后的土豆泥和紫薯泥在75℃保温30min。冷却至室温后，在土豆泥中加入适量盐和调料以及2%的橄榄油和0.5%的麦苗粉。在紫薯泥中加入8%的蜂蜜以及1%的橄榄油。选择直径为0.8mm的打印喷头，打印速度设定在25mm/s，第一层打印速度设定为常规速度的45%，最外周两层的打印速度设定为常规打印速度的35%。将第二个喷头的位置设定为X-66.5mm，Y-0.8 mm以使两种物料交界处吻合良好。在打印开始时，在浆体中加入少许的葡萄糖酸钙，借助于钙敏感型果胶遇钙易形成凝胶网络结构的特点来提高打印后的结构稳定性。为了实现打印后的食品更加的松软、易吞咽，在3D控制软件内部设定填充比为50%，填充模式为Rectilinear。此种条件下打印的样品相比于模具样品硬度降低40%~50%，更易于吞咽，这将会使3D打印技术生产新型老年食品具有更广阔的前景。最后，借助于双喷头打印机，根据事先做好的双颜色3D打印模型将马铃薯泥/土豆泥打印成型。
实施实例2：添加果蔬粉的易于老年人吞咽的双色土豆泥/紫薯泥冷盘3D精确打印
首先将新鲜土豆、紫薯清洗、去皮后切成厚度为4~6mm左右的薄片，蒸煮25min，然后进行打浆8min至浆体细腻，以不至于阻塞喷头。在土豆泥和紫薯泥中分别加入1%和2%的黄原胶和果胶的复配体系（黄原胶：果胶=1.2：1）以使其具有滑嫩感，便于老年人吞咽。然后将添加胶体后的土豆泥和紫薯泥在75℃保温30min。冷却至室温后，在土豆泥中加入适量盐和调料以及2%的橄榄油和0.3%的甘蓝粉。在紫薯泥中加入8%的蜂蜜以及1%的橄榄油。同时在土豆泥中加入1%的麦苗粉，既能调节土豆泥单调的颜色，又能在产品中增加膳食纤维的含量，这有益于老年人的健康。选择直径为0.8mm的打印喷头，打印速度设定在25mm/s，第一层打印速度设定为常规速度的45%，最外周两层的打印速度设定为常规打印速度的35%。将第二个喷头的位置设定为X-66.5mm，Y-0.8 mm以使两种物料交界处吻合良好。在打印开始时，在浆体中加入少许的葡萄糖酸钙，借助于钙敏感型果胶遇钙易形成凝胶网络结构的特点来提高打印后的结构稳定性。在打印开始时，在浆体中加入少许的葡萄糖酸钙，借助于钙敏感型果胶遇钙易形成凝胶网络结构的特点来提高打印后的结构稳定性。为了实现打印后的食品更加的松软、易吞咽，在3D控制软件内部设定填充比为60%，填充模式为Honeycomb。此种条件下打印的样品相比于模具样品硬度降低40%~45%，更易于吞咽，这将会使3D打印技术生产新型老年食品具有更广阔的前景。最后，借助于双喷头打印机，根据事先做好的双颜色3D打印模型将马铃薯泥/土豆泥打印成型。

Claims (8)

  1. 一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，步骤如下：
    （1）食材预处理：将土豆和紫薯清洗、去皮、切片后进行蒸煮，直到淀粉充分糊化；然后将蒸煮后的土豆和紫薯打浆，得到土豆泥和紫薯泥；
    （2）添加黄原胶和果胶：在土豆泥和紫薯泥中均加入1%~2%黄原胶和2%~3%钙敏感型果胶组成的复配体系，用于调节物料的黏度和凝聚性；
    （3）浆体保温：添加黄原胶和果胶后，将物料置于60~80℃下保温25~35min；
    （4）添加调味成分和橄榄油：将步骤（3）得到的物料冷却至室温，在土豆泥中加入盐、调味料以及1%~3%的橄榄油，确保土豆泥的口味和爽滑的口感；同时在紫薯泥中加入6%~8%的蜂蜜以及1%~2%的橄榄油；
    （5）采用双喷头打印机，运用双颜色3D打印模型将土豆泥/紫薯泥打印成型，打印参数设定如下：喷头直径为：0.8mm；正常打印速度为20~25mm/s，第一层的打印速度为正常打印速度的45%~50%，物体表面两层的打印速度为正常打印速度的35%~45%；第二个喷头相对第一个喷头的相对位置为X-66.5mm，Y-0.8 mm；填充比为40%~70%，填充模式为Rectilinear或Honeycomb。
  2. 根据权利要求1所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，所述的步骤（1）中切片厚度为4~6mm ，蒸煮时间为15~25min，打浆时间为6~8min。
  3. 根据权利要求1或2所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，所述的步骤（2）中添加黄原胶和果胶后，土豆泥和紫薯泥的黏度为1~1.5×103J/m 3，凝聚性为0.2~0.6。
  4. 根据权利要求1或2所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，所述的步骤（2）中，在加入黄原胶和果胶的同时，还加入酯化度低于40%的低甲氧基果胶，用于改善物料的口感及咀嚼特性，并通过低甲氧基果胶与钙离子的结合来促进打印后物料结构的稳定性。
  5. 根据权利要求3所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，所述的步骤（2）中，在加入黄原胶和果胶的同时，还加入酯化度低于40%的低甲氧基果胶，用于改善物料的口感及咀嚼特性，并通过低甲氧基果胶与钙离子的结合来促进打印后物料结构的稳定性。
  6. 根据权利要求1、2或5所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，在打印开始时，向土豆泥和紫薯泥中加入食用葡萄糖酸钙并混合均匀，有助于体系中的钙敏感型果胶形成交联，并确保打印后物体的结构稳定性。
  7. 根据权利要求3所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，在打印开始时，向土豆泥和紫薯泥中加入食用葡萄糖酸钙并混合均匀，有助于体系中的钙敏感型果胶形成交联，并确保打印后物体的结构稳定性。
  8. 根据权利要求4所述的一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法，其特征在于，在打印开始时，向土豆泥和紫薯泥中加入食用葡萄糖酸钙并混合均匀，有助于体系中的钙敏感型果胶形成交联，并确保打印后物体的结构稳定性。
     
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CN113152151A (zh) * 2021-04-19 2021-07-23 西昌学院 一种土豆纸的生产工艺
WO2022093122A1 (en) * 2020-10-26 2022-05-05 Singapore University Of Technology And Design 3d food printing of fresh vegetables using food hydrocolloids for dysphagic patients
CN115428921A (zh) * 2022-09-01 2022-12-06 浙江工业大学 基于蛋白质-多糖混合凝胶的马铃薯泥3d食品打印材料的制备方法
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