WO2020177427A1 - 一种含玫瑰碎花非均质重组食品的单喷头 3d 打印方法 - Google Patents

一种含玫瑰碎花非均质重组食品的单喷头 3d 打印方法 Download PDF

Info

Publication number
WO2020177427A1
WO2020177427A1 PCT/CN2019/123525 CN2019123525W WO2020177427A1 WO 2020177427 A1 WO2020177427 A1 WO 2020177427A1 CN 2019123525 W CN2019123525 W CN 2019123525W WO 2020177427 A1 WO2020177427 A1 WO 2020177427A1
Authority
WO
WIPO (PCT)
Prior art keywords
white
printing
bean paste
rose
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2019/123525
Other languages
English (en)
French (fr)
Inventor
张慜
冯春艳
王彬
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shandong Huamei Biotechnology Ltd Co
Jiangnan University
Original Assignee
Shandong Huamei Biotechnology Ltd Co
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shandong Huamei Biotechnology Ltd Co, Jiangnan University filed Critical Shandong Huamei Biotechnology Ltd Co
Priority to US17/422,206 priority Critical patent/US11464253B2/en
Publication of WO2020177427A1 publication Critical patent/WO2020177427A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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 [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
    • 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
    • B33Y30/00—Apparatus for additive manufacturing; Details thereof or accessories therefor

Definitions

  • the invention relates to a single-jet 3D printing method for heterogeneous recombinant food containing rose broken flowers, relates to a food processing technology, and belongs to the field of new food processing.
  • Three-dimensional printing technology is a modern intelligent manufacturing model characterized by the high integration of manufacturing technology and information technology. It is a molding manufacturing technology that uses software and numerical control systems to stack and solidify special functional materials such as metals, plastics, cells and food materials. Three-dimensional printing technology provides a new idea different from traditional manufacturing technology for the development of my country's food processing industry. Compared with the traditional food manufacturing model, 3D food printing technology has significant advantages: (1) Customize personalized and nutritious food, print suitable nutritional products according to the specific nutritional needs of different groups of people, for example: the EU-funded PERFORMANCE project aims We are printing a product suitable for the elderly; (2) Expand the source of edible food materials; (3) Simplify the supply chain; (4) Customize the delicate shape of food.
  • This invention is to clean the potatoes, peel them, slice them and steam them, and then beat them until the slurry is delicate and shiny. Add the colloid and mix evenly and then cook to ripen the potatoes and fully dissolve the colloid. And by improving process parameters such as nozzle diameter, printing distance, printing temperature, nozzle moving speed, and discharging speed, the refined printing of the mashed potatoes is realized.
  • the raw material mashed potatoes in the present invention is a homogeneous system, the particle size of the material particles measured by a laser particle sizer is between 205-245um, and the diameter of one of the raw materials of the present invention is between 0.2cm-1.2cm.
  • Huang Haihu et al. (2015) invented a 3D printing method for planting butter cream (CN 104687222 A).
  • the cooling system can well realize the fixed molding of the non-dairy cream.
  • Ultrasonic treatment can smash and refine the whipped cream molecules to prevent nozzle blockage caused by uneven mixing, thereby improving the printing effect of the 3D printing system.
  • the main research of the present invention is the printing of evenly mixed non-dairy cream, which is obviously different from the 3D printing method of the present invention of the heterogeneous recombination of the rose flower scraps.
  • Zhang (2016) invented a method for improving the molding and 3D precision printing performance of high-fiber dough system by adding functional sugar (CN 106259599 A).
  • the raw materials mainly include 100g of matured flour and 80-120g of concentrated asparagus pulp, 10- 30g, functional sugar 10-30g.
  • This 3D printing material is edible, the main ingredient is carbohydrates, and it is rich in dietary fiber to provide energy for people.
  • the old asparagus stems one of the raw materials of the invention, need to undergo pre-processing such as beating and concentration, which increases the complexity and cumbersomeness of the raw material processing process.
  • the rose, one of the raw materials of the present invention can be used for printing without complicated pre-processing.
  • This process uses 3D printing to produce a food with a multi-flavored space sandwich structure.
  • Multiple 3D printing heads are equipped with different food substrates and sandwich materials.
  • the substrates and sandwich materials can be printed in different spatial shapes and quantities according to design requirements, and the sandwich materials can be completely covered in the substrate.
  • the invention improves the single shortcoming of traditional sandwich food, realizes a special taste, and meets the needs of people for diversified taste.
  • This invention talks about the printing performance under the multi-jet printing condition, which is different from the printing performance under the single-jet printing condition studied by the present invention.
  • the invention adds the prepared concentrated fruit pulp gel to the hopper of the 3D printer, and selects the 3D printer
  • the 3D printing parameters corresponding to the model and the system are 3D printed, the printed product is trimmed according to the target shape, and finally the surface of the printed product is coated and quickly frozen.
  • the invention focuses on the processing method of the printed product, which is different from the invention which focuses on adjusting the printing parameters to improve the tinyness of the printed product.
  • Zhang Yunjiu et al. (2016) invented an ice cream 3D printing method and its products (CN 106578317 A), the inventor designed an ice cream 3D printer, including X, Y, Z three-direction drive device, spray system, main control device and protective cover, which can solve the current 3D food printing time-consuming and The problem of high cost, the mechanism design is reasonable and the technology is novel.
  • the invention mainly focuses on the performance and development of the machine, which is significantly different from the research of the invention focusing on printable non-homogeneous food materials.
  • Zhang (2016) invented an easy-to-swallow two-color mashed potato/purple potato mashed cold dish 3D accurate printing method (CN 108477545 A), the invention of daily consumption of potatoes and purple potatoes after washing, peeling, slices, steaming and beating After adding a compound system of xanthan gum and pectin, with the help of a dual-nozzle printer, determine the relative position of the dual-nozzle, determine the filling ratio and filling mode during printing, and use the dual-color 3D printing model to print the mashed potatoes and purple potato mash forming.
  • the invention mainly uses a dual-jet printer, which is different from the single-jet printing technology of the present invention.
  • the weight percentages of each raw material are glucose 50%-85% and cellulose 0.5%-5%.
  • the slurry contains cellulose, which can improve the heat-resistant 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 the material can be discharged smoothly during printing.
  • the invention mainly talks about the recipe composition of printing candy materials, while the invention is a method for heterogeneously reorganized 3D printing of leftovers from rose flowers.
  • the invention induces surimi gel to have stable viscosity and stability through linseed gluconolactone acid Fluidity, the surimi gel made by this process can improve the output speed and three-dimensional forming rate in 3D printing, and the output is smooth, not easy to be blocked, and the printing accuracy is high.
  • the invention is mainly to add auxiliary materials to change the material properties of the material.
  • the invention mainly explores the influence of irregularly shaped soft food materials when used for 3D printing.
  • Zhang Yun et al. (2016) invented a 3D printing material and processing method for longan rice noodles (CN 106213154 A).
  • the original formula is 60-70 parts of rice noodles, 5-8 parts of longan extract, 8-10 parts of water, fresh milk 8-10 parts, 8-10 parts buckwheat flour, 3-5 parts vegetable oil, 2-3 parts honey, 2-3 parts xylitol, 2-3 parts salt, 2-3 parts maltodextrin, dietary fiber 2- 3 parts, 1-2 parts of emulsifier, 0.1-0.2 parts of flavor.
  • Longan contains a lot of trace elements that are beneficial to human health, which enriches the types of 3D printing food materials.
  • the invention mainly talks about the formula composition of the printing candy material, and the invention also specifically determines the optimal printing parameters after determining the optimal printing material, which improves the accuracy of printing.
  • the invention mainly studies the improvement of 3D precision printing performance by changing the size of the print nozzle and using high-speed homogenization to refine the material texture during the preparation process.
  • the present invention mainly improves the accuracy of 3D printing by adjusting process parameters.
  • the purpose of the present invention is to provide a method for heterogeneous recombination of 3D printing using rose flower scraps, which adds rose flower flowers to white bean paste, which not only improves the taste of white bean paste, but also successfully prints roses It also promotes the development of food printing, and provides a theoretical basis for the printing of more large particle size and irregular shape food materials in the future.
  • different printing parameters such as nozzle diameter, nozzle moving speed, discharge speed, etc., the best printing conditions can be achieved, and high-precision printed objects can be obtained. At the same time, it also provides a certain reference for other researchers to achieve accurate printing.
  • a single nozzle 3D printing method for heterogeneous recombinant foods containing broken rose flowers This method first washes white kidney beans and soaks them in cold water for 12 hours, then peels them, then cooks them for 40 minutes to soften the white kidney beans, and then the beating slurry Mix with white sugar and simmer until the bean paste is sticky. After the bean paste is cooled to room temperature, add butter, fine sugar, and light cream to whip, and finally add different amounts and sizes of rosettes with surface oily treatment. In order to realize the fine printing of rose flower scraps, the diameter of the print nozzle, nozzle movement speed, and discharge speed are selected for printing. The printed object can not collapse within 40-60min. Specific steps are as follows:
  • step (3) Preparation of white bean paste: The white kidney bean paste obtained in step (2) is mixed with white sugar and simmered slowly until the white bean paste is thick, and it is in an inverted triangle shape when lifted with a spatula. After the white bean paste has cooled to room temperature, add butter, sugar and light cream, and beat.
  • Pre-treatment of rose flower petals Process the complete rose petals into the following three sizes: a, length 0.5cm-1.2cm, width 0.5cm-1.2cm; b, length 0.2cm-0.5cm, width 0.2cm-0.5cm; c. The length is less than 0.2cm, and the width is less than 0.2cm. Soak the processed rose flower in the edible glycerin aqueous solution prepared in advance in step (4) for 30 minutes. The purpose of surface oily treatment is to make it easier to squeeze the rose from the tiny nozzle.
  • step (3) After cooling the white bean paste obtained in step (3) to room temperature, add the broken rose flower after soaking in step (5) to obtain a rose flower bean paste mixture; It is 1%-3% of the quality of white bean paste obtained in step (3).
  • Rose is a kind of edible plant food material with soft petals and easy to change its shape by external force. After removing the external force, the shape is basically restored. Roses contain a lot of nutrients, and at the same time, the broken rose flowers used as scraps are turned into treasures, realizing the rational use of food resources. At the same time, adding roses also brings a unique rose flavor to the product.
  • 3D printing 3D printing the rose bean paste mixture material obtained in step (6), the printing temperature is 25°C, the nozzle diameter is 1.2mm; the nozzle movement speed is 10-15mm/s, and the discharge speed is 20- 22mm 3 /s.
  • a. Determining the diameter of the nozzle In the experiment, the printing characteristics of the printing material added with different sizes of rose flowers under the conditions of the nozzle diameter of 0.84mm, 1.2mm, and 1.5mm were studied.
  • the nozzle diameter affects the discharging situation of roses of different sizes. When the nozzle diameter is 0.84mm, the discharging is difficult, even when printing the smallest size roses, it will be broken; when the nozzle diameter is 1.2mm, the discharging is easier, only when printing the largest size rose petals.
  • the nozzle diameter is 1.5mm, it is easy to print roses of three sizes, but compared with products printed with 1.2mm nozzles, the output lines are thicker and the surface of the printed object is rougher. , The printing accuracy is poor. Therefore, when the nozzle diameter of 1.2mm is used to print roses, the continuity of the output material can be guaranteed and more accurate printing can be achieved.
  • the (2015)ness of the printed object is related to the moving speed of the nozzle.
  • the printing speed is too fast, not only will the printing lines generate tension and cause the lines to break, but also the phenomenon that the extruded material will move with the movement of the nozzle before it is completely bonded to the printing platform or the printed part.
  • the printing speed is too slow, the extruded lines become thicker, making the printed object wider and larger, and the accuracy is lower. After a lot of experiments, it is determined that the printing accuracy is the best when the nozzle moving speed is 10-15mm/s.
  • the discharge speed has a linear relationship with the diameter of the extruded material. There must be a better combination of the discharge speed and the moving speed of the nozzle. If the output speed is too fast, the moving speed of the print head is lower than the output speed, causing the printed object to be wider and larger than the target object; if the output speed is too slow, the moving speed of the print head is greater than the output speed, which will cause the extruded material to easily break. Therefore, after research, it is determined that the best discharge speed is 20-22mm 3 /s.
  • the soaking time is 12h.
  • the amount of white granulated sugar added is 30%-40% of the mass of the white kidney bean milk.
  • the mass percentages of butter, fine sugar and light cream added are 15%-20%, 10%-12%, and 10-15%, respectively.
  • the added rosettes are one or a mixture of two or more of a, b, and c in the step (5).
  • the printing accuracy of the product can reach more than 95%.
  • the present invention is the first application of rose material with a certain shape to a 3D food printer based on extrusion, which provides a certain theoretical basis for the subsequent printing of granular and irregular-shaped materials.
  • the main printing material used in the present invention is white bean paste, which can be used as desserts and snacks for cold dishes.
  • Example 1 Adding 1% of rose florals with a length and width of less than 0.2cm for heterogeneous reorganization and precise 3D printing
  • the white kidney beans are washed and soaked for 12 hours, then peeled, then steamed for 40 minutes until the white kidney beans become soft, and then beaten with a beating machine three times to obtain a fine slurry.
  • Take the white kidney bean paste after beating as a benchmark add 30% white sugar, mix well and cook on low heat until the white bean paste becomes viscous, lift it up with a spatula to form an inverted triangle to stop heating.
  • the accuracy of the printed object can reach 95%, and the structure will not change within 40 minutes after printing. Collapse.
  • Example 2 Adding 1% of rose florals with a length and width of 0.2-0.5cm for heterogeneous reorganization and precise 3D printing
  • the white kidney beans are washed and soaked for 12 hours, then peeled, then steamed for 40 minutes until the white kidney beans become soft, and then beaten with a beating machine three times to obtain a fine slurry.
  • Take the white kidney bean paste after beating as a benchmark add 30% white sugar, mix well and cook on low heat until the white bean paste becomes viscous, lift it up with a spatula to form an inverted triangle to stop heating.
  • the accuracy of the printed object can reach 95%, and the structure will not change within 40 minutes after printing. Collapse.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

一种含玫瑰碎花非均质重组食品的单喷头3D打印方法，该方法首先将白芸豆洗净并冷水浸泡12h后去皮，然后蒸煮40min使白芸豆变软，之后将打浆后的浆体与白砂糖混合并小火慢煮至豆沙粘稠，待豆沙冷却至室温后加入黄油、细砂糖、淡奶油打发，最后加入不同添加量、不同尺寸的经表面油性处理的玫瑰花碎花。该方法的主要材料为白豆沙，可作为餐饮冷盘用的甜点、点心，利用单喷头实现了含玫瑰碎花混合物的3D打印，将原先作为下脚料的玫瑰花碎花变废为宝，处理过程简单，节约成本，可操作性强。

Description

一种含玫瑰碎花非均质重组食品的单喷头3D打印方法 技术领域
本发明涉及一种含玫瑰碎花非均质重组食品的单喷头3D打印方法，涉及食品加工工艺，属于新型食品加工领域。
 背景技术
三维打印技术是以制造技术和信息技术高度融合为特征的现代智能制造模式，是通过软件和数控系统将特制功能材料如金属、塑料、细胞以及食品材料逐层堆积固化的成型制造技术。三维打印技术为我国食品加工行业的发展提供了不同于传统制造技术的新思路。相较于传统的食品制造模式，三维食品打印技术具有显著优势：(1) 定制个性化和营养化的食品，按照不同人群的特定营养需求打印适合的营养产品，例如：欧盟资助的PERFORMANCE项目旨在打印一款适宜老人食用的产品；(2) 扩大可食用食品材料的来源；(3) 简化供应链；(4) 定制食品精致形状。
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），此发明是首先将土豆进行清洗、去皮后切片并蒸煮，然后打浆至浆体细腻发亮，加入胶体混合均匀后蒸煮，使土豆熟化并使胶体充分溶解。并通过改善喷头直径、打印距离、打印温度、喷头移动速度、出料速度等工艺参数来实现调理土豆泥的精细化打印。该发明中的原料土豆泥为均一体系，物料颗粒用激光粒度仪测定其粒径在205-245um之间，本发明的原料之一玫瑰花的直径在0.2cm-1.2cm之间。
黄海瑚等（2015）发明了一种植脂奶油3D打印方法（CN 104687222 A）。在该发明中，冷却系统可以很好的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的现象，从而很好的提高3D打印系统的打印效果。该发明的主要研究是混合均匀的植脂奶油的打印，和本发明的玫瑰花碎花下脚料非均质重组的3D打印方法明显不同。
张
Figure 615c
等（2016）发明了一种通过添加功能性糖改善高纤维面团体系成型及3D精确打印性能的方法（CN 106259599 A），其原料主要包括熟化面粉100g和浓缩芦笋浆80-120g，黄油10-30g，功能性糖10-30g。此3D打印材料可食用，主要成分为碳水化合物，同时富含膳食纤维，为人们提供能量。但该发明的原料之一芦笋老茎需经过打浆、浓缩等前期处理，增加了原料处理过程的复杂和繁琐性。而本发明的原料之一玫瑰花不经复杂的前期处理便可用于打印。
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（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。该发明改善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。该发明讲了多喷头打印条件下的打印性能，这不同于本发明研究的单喷头打印条件下的打印性能。
张
Figure 615c
等（2018）发明了一种利用浓缩果浆预后处理改善3D打印效果的方法（CN 108294257 A），该发明将制好的浓缩果浆凝胶加入到3D打印机的料斗中，选定3D打印机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。该发明侧重于打印后产品的处理方式，这与本发明侧重在调整打印参数来改善打印产品的精致性不同。
张云玖等（2016）发明了一种冰激淋3D打印方法及其产品（CN 106578317 A），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食品打印耗时时长及成本高的难题，其机构设计合理、技术新颖。该发明主要侧重在机器的性能和开发上，这与本发明侧重在可打印的非均质食品材料的研究，两者之间有明显的不同。
张
Figure 615c
等（2018）发明了一种易吞咽的双色土豆泥/紫薯泥冷盘3D精确打印方法（CN 108477545 A），该发明将日常食用的土豆和紫薯经清洗、去皮后切片，蒸煮并打浆后加入黄原胶和果胶的复配体系，借助于双喷头打印机，确定双喷头的相对位置，确定打印时的填充比和填充模式，运用双颜色3D打印模型将土豆泥和紫薯泥打印成型。该发明主要是运用双喷头打印机，这与本发明的单喷头打印技术不同。
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（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%-5%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。该发明主要讲到了打印糖果材料的配方组成，而本发明则是玫瑰花碎花下脚料的非均质重组3D打印的方法。
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（CN 106798263 A），该发明通过亚麻籽胶合葡糖酸内酯酸诱导鱼糜凝胶具有稳定的粘度和流动性，采用此工艺制成的鱼糜凝胶用于3D打印中可提高出料速度和立体成型率，并且出料顺畅、不易堵塞、打印精度高。该发明主要是添加辅料改变物料的材料性质，本发明主要是探究具有不规则形状的软性食品材料用于3D打印时的影响。
章云等（2016）发明了一种桂圆米粉3D打印材料及加工方法（CN 106213154 A），其原配方为米粉60-70份，桂圆提取物5-8份，水8-10份，鲜奶8-10份，荞麦粉8-10份，植物油3-5份，蜂蜜2-3份，木糖醇2-3份，食盐2-3份，麦芽糊精2-3份，膳食纤维2-3份，乳化剂1-2份，香精0.1-0.2份。桂圆中含有大量有益人体健康的微量元素，丰富了3D打印食品材料的种类。该发明主要讲到了打印糖果材料的配方组成，而本发明在确定最优的打印材料之后，也具体确定了最优的打印参数，提高了打印的精确性。
张
Figure 615c
等（2017）发明了一种用改善麻薯3D打印精确成型来制作麻薯调理冰淇淋的方法（CN 106720897 A）。该发明主要研究了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。本发明主要是通过调整工艺参数来改善3D打印的精确性。
 技术问题
本发明的目的是提供一种利用玫瑰花碎花下脚料进行非均质重组3D打印的方法，其在白豆沙中添加玫瑰花碎花，不仅改善了白豆沙的口感，同时玫瑰花的成功打印也推动了食品打印的发展，为之后更多大粒径、不规则形状的食品原料的打印提供了一定的理论基础。通过调节不同的打印参数，如喷头直径、喷头移动速度、出料速度等来达到最佳的打印条件，并获得精度较高的打印物体，同时也为其他研究者实现精确打印提供一定的参考。
 技术解决方案
一种含玫瑰碎花非均质重组食品的单喷头3D打印方法，该方法首先将白芸豆洗净并冷水浸泡12h后去皮，然后蒸煮40min使白芸豆变软，之后将打浆后的浆体与白砂糖混合并小火慢煮至豆沙粘稠，待豆沙冷却至室温后加入黄油、细砂糖、淡奶油打发，最后加入不同添加量、不同尺寸的经表面油性处理的玫瑰花碎花。为了能够实现玫瑰花碎花下脚料的精细化打印，选定打印喷头直径、喷嘴移动速度、出料速度进行打印。打印后的物体能在40-60min内结构不坍塌。具体步骤如下：
（1）白芸豆前处理：白芸豆洗净并冷水浸泡后去皮，将去皮的白芸豆蒸煮40min，煮至白芸豆变软。
（2）打浆：用打浆机将步骤（1）蒸煮后的白芸豆打浆三次，至浆体细腻。
（3）白豆沙的制备：将步骤（2）获得的白芸豆浆体与白砂糖混合并小火慢煮至白豆沙粘稠，用刮刀提起时呈倒三角的形状。白豆沙冷却至室温后添加黄油、细砂糖和淡奶油，打发。
（4）食用甘油水溶液的配制：20ml食用甘油与100ml水溶液混合配成20%的甘油水溶液，储存于4℃冰箱中。
（5）玫瑰花碎花的前处理：将完整的玫瑰花花瓣处理成以下三种尺寸：a、长度0.5cm-1.2cm，宽度0.5cm-1.2cm；b、长度0.2cm-0.5cm，宽度0.2cm-0.5cm；c、长度小于0.2cm，宽度小于0.2cm。将处理好的玫瑰花碎花在步骤（4）提前配置好的食用甘油水溶液中浸泡30min。表面油性处理的目的是为了使玫瑰花更容易从细小的喷头中挤出。
（6）添加玫瑰花碎花：将步骤（3）获得的白豆沙冷却至室温后，添加步骤（5）浸泡后的玫瑰花碎花，获得玫瑰花豆沙混合物料；玫瑰花碎花的添加量为步骤（3）获得的白豆沙质量的1%-3%。玫瑰花是一种花瓣柔软且受外力容易改变其本身形状，撤去外力后基本恢复形状的可食用植物食品材料。玫瑰花含有大量的营养物质，同时将作为下脚料的玫瑰花碎花变废为宝，实现了食品资源的合理利用。同时添加玫瑰花也为产品带来了特有的玫瑰花风味。
a、玫瑰花碎花大小的确定：豆沙冷却至室温后分别添加1%三种不同尺寸的玫瑰花碎花。
b、玫瑰花碎花添加量的确定：豆沙冷却后分别添加1%-3%处理后的长宽小于0.2cm的玫瑰花碎花。
（7）3D打印：对步骤（6）所得的玫瑰花豆沙混合物料进行3D打印，打印温度为25℃，喷头直径为1.2mm；喷头移动速度为10-15mm/s，出料速度为20-22mm 3/s。
a、喷头直径的确定：试验中研究了添加了不同尺寸玫瑰花碎花的打印材料在喷头直径在0.84mm，1.2mm，1.5mm的条件下打印物体的成型特点。喷头直径影响不同尺寸大小玫瑰花的出料情况。当喷头直径为0.84mm时，出料困难，即使打印最小尺寸的玫瑰花时也会出现断条现象；而当喷头直径为1.2mm时，出料较容易，只有打印最大尺寸的玫瑰花花瓣时才会出现断条现象；当喷头直径为1.5mm时，打印三种尺寸的玫瑰花时出料容易，但是相较于用1.2mm喷头打印的产品，出料线条较粗，打印物体表面较为粗糙，打印精度较差。因此，选用喷头直径1.2mm打印玫瑰花时既可以保证出料的连续性有能实现较为精确的打印。
b、喷头移动速度的确定：打印物体的精致性与喷头的移动速度有关。当打印速度过快，不仅会使打印线条产生拉力从而导致线条断裂，也会出现挤出的物料与打印平台或已打印部分完全粘合前就会随着喷头的移动而移动的现象，这会显著影响打印的精度。当打印速度过慢时，挤出的线条变粗，使打印物体偏宽、偏大，精度较低。经过大量实验确定喷头移动速度为10-15mm/s时打印的精度最好。
c、出料速度的确定：出料速度与挤出物料的直径成线性关系。出料速度和喷头移动速度要有一个较好的组合。出料速度过快，喷头移动速度小于出料速度，导致打印物体比目标物体偏宽偏大；出料速度过慢，喷头移动速度大于出料速度，会导致挤出物料容易出现断条现象。因此，经研究确定最佳的出料速度是20-22mm 3/s。
所述步骤（1）中，浸泡的时间为12h。
所述步骤（3）中，白砂糖的添加量为白芸豆浆体质量的30%-40%。
所述步骤（3）中，白豆沙冷却至室温后添加黄油、细砂糖和淡奶油的质量百分比分别为15%-20%、10%-12%、10-15%。
所述步骤（6）中，所添加的玫瑰花碎花为步骤（5）中所述a、b、c中的一种或两种以上混合。
所述步骤（7）中，产品的打印精度能达到95%以上。
 有益效果
本发明是首次将具有一定形状的玫瑰花物料应用于基于挤出的3D食品打印机，这为之后颗粒状和不规则形状的物料的打印提供了一定的理论基础。本发明所用的打印主要材料为白豆沙，可作为餐饮冷盘用的甜点和点心。
 本发明的实施方式
下面将结合具体实施例对本发明的技术方案进行进一步的说明。
实施例1：添加长宽为小于0.2cm，添加量为1%的玫瑰花碎花进行非均质重组精确化3D打印
首先将白芸豆洗净浸泡12h后去皮，之后蒸煮40min至白芸豆变软，然后打浆机打浆三次获得细腻的浆体。以打浆后的白芸豆泥为基准，添加30%白砂糖，混合均匀后小火蒸煮至白豆沙变粘稠，用刮刀提起可形成一个倒三角即可停止加热。以冷却至室温的白豆沙为基准，加入20%黄油，10%细砂糖，并分次加入12%淡奶油打发。添加长宽小于0.2cm经表面油性处理的玫瑰花碎花，添加量为1%，借助于玫瑰花特有的风味赋予白豆沙较好的口感。在喷头直径为1.2mm，打印温度为25℃，喷头移动速度为15mm/s，出料速度为22mm 3/s的条件下打印物体的精确度能达到95%，且在打印后40min内结构不坍塌。
实施例2：添加长宽为0.2-0.5cm，添加量为1%的玫瑰花碎花进行非均质重组精确化3D打印
首先将白芸豆洗净浸泡12h后去皮，之后蒸煮40min至白芸豆变软，然后打浆机打浆三次获得细腻的浆体。以打浆后的白芸豆泥为基准，添加30%白砂糖，混合均匀后小火蒸煮至白豆沙变粘稠，用刮刀提起可形成一个倒三角即可停止加热。以冷却至室温的白豆沙为基准，加入20%黄油，10%细砂糖，并分次加入15%淡奶油打发。添加长宽为0.2-0.5cm经表面油性处理的玫瑰花碎花，添加量为1%，借助于玫瑰花特有的风味赋予白豆沙较好的口感。在喷头直径为1.2mm，打印温度为25℃，喷头移动速度为13mm/s，出料速度为22mm 3/s的条件下打印物体的精确度能达到95%，且在打印后40min内结构不坍塌。

Claims (10)

  1. 一种含玫瑰碎花非均质重组食品的单喷头3D打印方法，其特征在于，具体步骤如下：
    （1）白芸豆前处理：白芸豆洗净并冷水浸泡后去皮，将去皮的白芸豆蒸煮40min，煮至白芸豆变软；
    （2）打浆：用打浆机将步骤（1）蒸煮后的白芸豆打浆三次，至浆体细腻；
    （3）白豆沙的制备：将步骤（2）获得的白芸豆浆体与白砂糖混合并小火慢煮至白豆沙粘稠，用刮刀提起时呈倒三角的形状；白豆沙冷却至室温后添加黄油、细砂糖和淡奶油，打发；
    （4）食用甘油水溶液的配制：20ml食用甘油与100ml水溶液混合配成20%的甘油水溶液，储存于4℃冰箱中；
    （5）玫瑰花碎花的前处理：将完整的玫瑰花花瓣处理成以下三种尺寸：
    a、长度0.5cm-1.2cm，宽度0.5cm-1.2cm；
    b、长度0.2cm-0.5cm，宽度0.2cm-0.5cm；
    c、长度小于0.2cm，宽度小于0.2cm；
    将处理好的玫瑰花碎花在步骤（4）提前配置好的食用甘油水溶液中浸泡30min；
    （6）添加玫瑰花碎花：将步骤（3）获得的白豆沙冷却至室温后，添加步骤（5）浸泡后的玫瑰花碎花，获得玫瑰花豆沙混合物料；玫瑰花碎花的添加量为步骤（3）获得的白豆沙质量的1%-3%；
    （7）3D打印：对步骤（6）所得的玫瑰花豆沙混合物料进行3D打印，打印温度为25℃，喷头直径为1.2mm，喷头移动速度为10-15mm/s，出料速度为20-22mm 3/s。
  2. 根据权利要求1所述的方法，其特征在于，所述步骤（1）中，浸泡的时间为12h。
  3. 根据权利要求1或2所述的方法，其特征在于，所述步骤（3）中，白砂糖的添加量为白芸豆浆体质量的30%-40%。
  4. 根据权利要求1或2所述的方法，其特征在于，所述步骤（3）中，白豆沙冷却至室温后添加黄油、细砂糖和淡奶油的质量百分比分别为15%-20%、10%-12%、10-15%。
  5. 根据权利要求3所述的方法，其特征在于，所述步骤（3）中，白豆沙冷却至室温后添加黄油、细砂糖和淡奶油的质量百分比分别为15%-20%、10%-12%、10-15%。
  6. 根据权利要求1、2或5所述的方法，其特征在于，所述步骤（6）中，所添加的玫瑰花碎花为步骤（5）中所述a、b、c中的一种或两种以上混合。
  7. 根据权利要求3所述的方法，其特征在于，所述步骤（6）中，所添加的玫瑰花碎花为步骤（5）中所述a、b、c中的一种或两种以上混合。
  8. 根据权利要求4所述的方法，其特征在于，所述步骤（6）中，所添加的玫瑰花碎花为步骤（5）中所述a、b、c中的一种或两种以上混合。
  9. 根据权利要求1、2、5、7或8所述的方法，其特征在于，打印精度能达到95%以上。
  10. 根据权利要求6所述的方法，其特征在于，打印精度能达到95%以上。
PCT/CN2019/123525 2019-03-01 2019-12-06 一种含玫瑰碎花非均质重组食品的单喷头 3d 打印方法 Ceased WO2020177427A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US17/422,206 US11464253B2 (en) 2019-03-01 2019-12-06 Single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201910156965.2 2019-03-01
CN201910156965.2A CN109700063B (zh) 2019-03-01 2019-03-01 一种含玫瑰碎花非均质重组食品的单喷头3d打印方法

Publications (1)

Publication Number Publication Date
WO2020177427A1 true WO2020177427A1 (zh) 2020-09-10

Family

ID=66265513

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/123525 Ceased WO2020177427A1 (zh) 2019-03-01 2019-12-06 一种含玫瑰碎花非均质重组食品的单喷头 3d 打印方法

Country Status (3)

Country Link
US (1) US11464253B2 (zh)
CN (1) CN109700063B (zh)
WO (1) WO2020177427A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304553A (zh) * 2022-01-17 2022-04-12 郑州轻工业大学 一种火龙果膳食纤维3d打印粉的制备方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109700063B (zh) * 2019-03-01 2021-01-22 江南大学 一种含玫瑰碎花非均质重组食品的单喷头3d打印方法
CN111802636A (zh) * 2020-07-14 2020-10-23 江南大学 一种利用玫瑰花粉和高糖水果碎屑开发含益生菌的3d打印食品的方法
CN116023819A (zh) * 2022-11-21 2023-04-28 青岛科技大学 一种具有天然花香的3d打印墨水及其制备方法与应用
CN118000395B (zh) * 2024-02-27 2026-03-24 江南大学 一种柑橘囊胞非均质分布茶点的3d打印方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140093619A1 (en) * 2012-10-01 2014-04-03 Alice Chang Ready to eat cold bean cakes with ingredients
WO2016150960A1 (de) * 2015-03-23 2016-09-29 Print2Taste Gmbh Lebensmittelzusammensetzung
CN106805280A (zh) * 2017-01-16 2017-06-09 江南大学 一种即食调理土豆泥3d打印精确成型的调控方法
CN108740284A (zh) * 2018-06-07 2018-11-06 江南大学 一种即食乳蛋白凝胶的制备及其在3d打印中的应用
WO2018226217A1 (en) * 2017-06-07 2018-12-13 General Mills, Inc. 3d printed foods
CN109169788A (zh) * 2018-11-08 2019-01-11 遵义医学院 一种玫瑰花山药月饼及制备方法
CN109198650A (zh) * 2018-11-09 2019-01-15 河南工业大学 一种富含膳食纤维的食品3d打印材料
CN109700063A (zh) * 2019-03-01 2019-05-03 江南大学 一种含玫瑰碎花非均质重组食品的单喷头3d打印方法

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8753702B2 (en) * 2004-01-20 2014-06-17 Fujifilm Dimatix, Inc. Printing on edible substrates
JP2008502370A (ja) * 2004-06-10 2008-01-31 センシエント イメージング テクノロジーズ インコーポレイテッド 可食性基材への印刷に用いる食品用インクジェットインク液
US9113647B2 (en) * 2008-08-29 2015-08-25 Sensient Colors Llc Flavored and edible colored waxes and methods for precision deposition on edible substrates
US20160066601A1 (en) * 2014-09-06 2016-03-10 Ashley G. Herr Edible 3d printer filament
CN104365954A (zh) 2014-11-21 2015-02-25 安徽省库仑动力自动化科技有限公司 一种多口味夹心食品的3d打印生产方法
CN104687222B (zh) 2015-01-12 2017-03-01 上海海融食品科技股份有限公司 植脂奶油3d打印系统及其工艺
CN104938739A (zh) * 2015-05-27 2015-09-30 江苏浩宇电子科技有限公司 可用于3d打印的糖果浆料及其制备方法
CN105994914A (zh) * 2016-06-20 2016-10-12 四川天府佳泰食品有限公司 一种玫瑰花生酥及其制备方法
US10849353B2 (en) * 2016-07-11 2020-12-01 Samsung Electronics Co., Ltd. Cooking apparatus
CN106213154A (zh) 2016-07-28 2016-12-14 安徽省中日农业环保科技有限公司 一种桂圆米粉3d打印食品材料及其加工方法
CN106259599B (zh) 2016-08-16 2019-05-24 江南大学 一种通过添加功能性糖改善高纤维面团体系成型及3d精确打印性能的方法
CN106578317A (zh) 2016-11-24 2017-04-26 张云玖 冰淇淋3d打印机、冰淇淋3d打印方法及其产品
CN106798263A (zh) 2017-01-16 2017-06-06 江南大学 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
CN106720897B (zh) 2017-01-19 2020-10-13 宁波海通食品科技有限公司 一种用改善麻薯3d打印精确成型来制作麻薯调理冰淇淋的方法
CN106577922A (zh) * 2017-02-28 2017-04-26 桂林浩新科技服务有限公司 一种用红小豆制作月饼的方法
CN108294257A (zh) 2018-02-27 2018-07-20 江南大学 一种利用浓缩果浆预后处理改善3d打印效果的方法
CN108477545A (zh) 2018-03-05 2018-09-04 江南大学 一种易吞咽的双色土豆泥/紫薯泥冷盘3d精确打印方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140093619A1 (en) * 2012-10-01 2014-04-03 Alice Chang Ready to eat cold bean cakes with ingredients
WO2016150960A1 (de) * 2015-03-23 2016-09-29 Print2Taste Gmbh Lebensmittelzusammensetzung
CN106805280A (zh) * 2017-01-16 2017-06-09 江南大学 一种即食调理土豆泥3d打印精确成型的调控方法
WO2018226217A1 (en) * 2017-06-07 2018-12-13 General Mills, Inc. 3d printed foods
CN108740284A (zh) * 2018-06-07 2018-11-06 江南大学 一种即食乳蛋白凝胶的制备及其在3d打印中的应用
CN109169788A (zh) * 2018-11-08 2019-01-11 遵义医学院 一种玫瑰花山药月饼及制备方法
CN109198650A (zh) * 2018-11-09 2019-01-15 河南工业大学 一种富含膳食纤维的食品3d打印材料
CN109700063A (zh) * 2019-03-01 2019-05-03 江南大学 一种含玫瑰碎花非均质重组食品的单喷头3d打印方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304553A (zh) * 2022-01-17 2022-04-12 郑州轻工业大学 一种火龙果膳食纤维3d打印粉的制备方法

Also Published As

Publication number Publication date
US20220079208A1 (en) 2022-03-17
US11464253B2 (en) 2022-10-11
CN109700063A (zh) 2019-05-03
CN109700063B (zh) 2021-01-22

Similar Documents

Publication Publication Date Title
CN106805280B (zh) 一种即食调理土豆泥3d打印精确成型的调控方法
CN101341961B (zh) 一种全薯粉丝的加工方法
CN109700063B (zh) 一种含玫瑰碎花非均质重组食品的单喷头3d打印方法
AU2018412386B2 (en) 3D accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish
CN106259599B (zh) 一种通过添加功能性糖改善高纤维面团体系成型及3d精确打印性能的方法
CN101703140B (zh) 果仁柚皮糖的制作方法
CN112806470A (zh) 一种花生蛋白植物基鸡排及其干法制备方法
CN103039687A (zh) 一种美藤果保健牛轧糖
CN102038161A (zh) 一种红薯饼的加工方法
CN117530417A (zh) 一种通过添加荠菜制备低gi马铃薯泥3d打印材料及3d打印方法
KR100869406B1 (ko) 즉석 인절미의 제조방법 및 그 방법에 의한 인절미
CN101595961B (zh) 一种巧克力果蔬蓉食品
CN107279728A (zh) 一种香芋黄皮叶风味艾糍粑及其制作方法
CN104000064A (zh) 一种制作花式粉皮的工艺及其食品深加工的工艺方法
CN102429232B (zh) 一种红薯莲子米粉
CN115702683A (zh) 一种3d打印山药健康食品及其制备方法
CN111328979B (zh) 一种即食型米酿糍粑及其制造方法
CN103504106B (zh) 系列风味和形状着衣甘薯软糖的加工方法
CN107047907A (zh) 一种含有膳食纤维的萨其马及其生产工艺
CN101341962B (zh) 红薯汤圆及其制备方法
CN104585458A (zh) 一种梨软糖及其制备方法
CN111329041A (zh) 一种即食型糍粑及其制造方法
CN113826820A (zh) 一种奶酪拉丝年糕及其制备方法
CN104381579A (zh) 一种马铃薯凝胶糖果及其加工方法
KR102814041B1 (ko) 파스닙 라면 및 그 제조방법

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19917966

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19917966

Country of ref document: EP

Kind code of ref document: A1