CN109170875A - 一种酵素3d打印食品材料及其制备方法 - Google Patents
一种酵素3d打印食品材料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种酵素3D打印食品材料及其制备方法，酵素3D打印食品由以下质量百分比的原料组成：酵素10～20%、预糊化淀粉30～45%、木糖醇2～4%、麦芽糊精2～4%、L‑***糖0.5～3%、膳食纤维0.5～3%、大豆磷脂0.3～0.8%、香精0.05～0.2%，其余为水。本发明和现有技术相比，具有以下有益效果：1）添加酵素，增强机体活力，提高免疫力；2）采用预糊化淀粉，简化加工过程，节省热处理过程，并且防止因热处理而导致的酵素功效降低，保持产品性状稳定；3）添加木糖醇、L‑***糖和膳食纤维，使产品无糖；4）可实现产品的多元化、个性化和自动化制作，丰富了3D打印食材的种类和酵素终端产品的种类，使得食品形状新颖别致，可以满足不同消费者的需求。
Description
技术领域
本发明涉及3D打印材料技术领域，具体地说是一种酵素3D打印食品材料及其制备方法。
背景技术
3D打印是通过计算机建模并控制，通过热力溶解重建或是激光成型技术，构建立体物体的一个过程。由于过程与传统的打印机相似，所以被形象的称为“3D打印”。3D打印食品的优点有，可以设计任意的形状，相比与传统的食品模具，可以实现产品的多元化、个性化，更有利于吸引消费者；操作上也更加方便快捷，计算机建模，自动化控制，产品品质更加均匀一致。随着科技的发展，必将能实现规模化生产，使3D打印技术更多服务于百姓生活。
酵素是一种由氨基酸组成的具有特殊生物活性的物质，它存在于所有活的生物体内，是维持机体正常功能，消化食物，修复组织等生命活动的一种必须物质，它几乎参与所有的生命活动。酵素所含有的生物活性物质，通过影响服用者体内的活性酶，从细胞层面上调节机体的生命活动。
桑椹酵素是桑葚果经过含有乳酸菌的复合菌群发酵后得到的一种液体产品，含有丰富的氨基酸和褪黑素，能够活化人体细胞，增强机体活力，提高免疫力。早在两千多年前，桑椹已经作为皇室御用品被人们食用。其生长环境特殊，须生长在无污染的天然环境下，所以桑椹又被称为“民间圣果”。桑椹可食可入药，中医认为桑椹味甘酸，性微寒，入心、肝、肾经，为滋补强壮、养身益智佳果。具有补血滋阴、生津止渴，润肠燥等功效。随着人们生活水平的提高，保健意识的增强，桑椹酵素逐渐被人们认可、推崇，并成为大众消费品。目前酵素产品主要有酵素原液、酵素粉、酵素饮料、酵素化妆品等，还未有一款能够适合3D打印食品加工的产品。
发明内容
本发明的技术任务是提供一种酵素3D打印食品材料及其制备方法。
本发明的技术任务是按以下方式实现的：
一种酵素3D打印食品材料，由以下质量百分比的原料组成：酵素10～20%、预糊化淀粉30～45%、木糖醇2～4%、麦芽糊精2～4%、L-***糖0.5～3%、膳食纤维0.5～3%、大豆磷脂0.3～0.8%、香精0.05～0.2%，其余为水，所述的水包含酵素中含有的水分、成型剂A和成型剂B中的水分以及添加的水分。
所述的酵素为酵素原液或酵素粉，种类为桑椹酵素、蔬菜酵素、果蔬酵素中的一种或两种以上混合物。
所述的膳食纤维为超细微晶纤维素、β-聚葡萄糖中的一种或两种混合物。
所述的香精为食用香精，包括水果味食用香精、花卉味食用味香精。
所述的水果味食用香精为苹果香精、橙子香精或香蕉香精；所述的花卉味食用香精为玫瑰花味香精、茉莉花味香精或百合花味香精。
一种酵素3D打印食品材料的制备方法，该制备方法步骤如下：
步骤1）将酵素、预糊化淀粉、木糖醇、麦芽糊精、L-***糖、膳食纤维、大豆磷脂以及香精加入水后混合均匀，并加入上述原料质量百分比1～5%成型剂A充分混合后，加入3D打印机喷头的挤出筒中；
步骤2）将成型剂B置于3D打印机的喷雾筒中；
步骤3）开启3D打印机，3D打印机会自动依据模型分层信息将所述的原料与成型剂A的混合物挤出于其可移动的工作平台上，制得中间成型材料，同时3D打印机的喷雾筒将成型剂B均匀喷涂于刚挤出的中间成型材料上，中间成型材料会与成型剂B发生化学反应固化，在原料表面形成硬质薄层，一层固化完成后，工作平台下移一个层的距离后继续打印，依次类推，最终堆叠出所需的三维实体食物；整个打印过程温度控制在40～70℃。
所述的成型剂A为可食用的天然胶类，所述的成型剂A的质量百分比浓度为2～3%。
所述的成型剂A为海藻酸钠、果胶、卡拉胶、海藻酸钾中的一种或几种的混合物。
所述的成型剂B为可食用的钙盐水溶液，所述的成型剂B质量浓度为2～3%，用量为原料体积的1～5%。
所述的成型剂B为葡萄糖酸钙、乳酸钙、氯化钙中的一种或两种以上的混合物。
本发明的一种酵素3D打印食品材料及其制备方法和现有技术相比，具有以下有益效果：
1）添加酵素，增强机体活力，提高免疫力；
2）采用预糊化淀粉，简化加工过程，节省热处理过程，并且防止因热处理而导致的酵素功效降低，保持产品性状稳定；
3）添加木糖醇、L-***糖和膳食纤维，使产品无糖，作为大众健康食品的同时，也适合肥胖、糖尿病等亚健康人群；
4）采用3D打印的方式进行制备，可实现产品的多元化、个性化和自动化制作，丰富了3D打印食材的种类和酵素终端产品的种类，使得食品形状新颖别致，可以满足不同消费者的需求。
附图说明
附图1为一种酵素3D打印食品材料及其制备方法的单层打印示意图。
附图2为一种酵素3D打印食品材料及其制备方法的样品打印示意图。
图中：1、挤出筒，2、喷雾筒，3、工作平台，4、三维实体食物。
具体实施方式
实施例1：
一种酵素3D打印食品材料，取质量百分比浓度为30%的桑椹酵素原液1000g（含水量为700g）、预糊化淀粉800g、木糖醇100g、麦芽糊精100g、L-***糖50g、粒径小于10μm的超细微晶纤维素50g、大豆磷脂8g、苹果香精2g。
加工步骤：
备料：配置成型剂A，将海藻酸钠、果胶、卡拉胶按质量比2:1:1混合均匀，获得质量浓度为2%的混合物水溶液，备用；
配置成型剂B，将葡萄糖酸钙、乳酸钙、氯化钙以质量比1:1:1混合均匀，获得质量浓度为2%的混合物水溶液，备用；
步骤一：将上述酵素3D打印食品材料混合均匀，并加入50g成型剂A充分混合后加入3D打印机喷头的挤出筒1中；
步骤二：将成型剂B置于3D打印机的喷雾筒2中，用量为原料体积的1%；
步骤三：开启3D打印机，3D打印机自动依据模型分层信息将原料与成型剂A的混合物挤出于其可移动的工作平台3上，制得中间成型材料，同时3D打印机的喷雾筒2将成型剂B均匀喷涂于刚挤出的中间成型材料上，在原料表面形成硬质薄层，工作平台3下移一个层的距离后继续打印，依次类推，最终堆叠出三维实体食物4，打印温度45℃。
实施例2：
一种酵素3D打印食品材料，取质量百分比浓度为27%的桑椹酵素原液1000g（含水量为730g）、预糊化淀粉1000g、木糖醇80g、麦芽糊精80g、L-***糖60g、β-葡聚糖60g、大豆磷脂12g、茉莉花味香精8g。
加工步骤：
备料：配置成型剂A，将海藻酸钠、果胶、卡拉胶按质量比2:1:1混合均匀，获得质量浓度为3%的混合物水溶液，备用；
配置成型剂B，将葡萄糖酸钙、乳酸钙、氯化钙以质量比1:1:1混合均匀，获得质量浓度为3%的混合物水溶液，备用；
步骤一：将上述酵素3D打印食品材料混合均匀，并加入50g成型剂A充分混合后加入3D打印机喷头的挤出筒1中；
步骤二：将成型剂B置于3D打印机的喷雾筒2中，用量为原料体积的3%；
步骤三：开启3D打印机，3D打印机自动依据模型分层信息将原料与成型剂A的混合物挤出于其可移动的工作平台3上，制得中间成型材料，同时3D打印机的喷雾筒2将成型剂B均匀喷涂于刚挤出的中间成型材料上，在原料表面形成硬质薄层，工作平台3下移一个层的距离后继续打印，依次类推，最终堆叠出三维实体食物4，打印温度50℃。
实施例3：
一种酵素3D打印食品材料，取桑椹酵素粉380g、预糊化淀粉700g、加水600g、木糖醇60g、麦芽糊精60g、L-***糖40g、粒径小于10μm的超细微晶纤维素40g、大豆磷脂12g、橙子香精3g。
样品打印示意见图2，加工步骤：
备料：配置成型剂A，将海藻酸钠、果胶按质量比2:1混合均匀，获得质量浓度为2%的混合物水溶液，备用；
配置成型剂B，将葡萄糖酸钙、乳酸钙以质量比1:1混合均匀，获得质量浓度为2%的混合物水溶液，备用；
步骤一：将上述酵素3D打印食品材料混合均匀，并加入50g成型剂A充分混合后加入3D打印机喷头的挤出筒1中；
步骤二：将成型剂B置于3D打印机的喷雾筒2中，用量为原料体积的5%；
步骤三：开启3D打印机，3D打印机自动依据模型分层信息将原料与成型剂A的混合物挤出于其可移动的工作平台3上，制得中间成型材料，同时3D打印机的喷雾筒2将成型剂B均匀喷涂于刚挤出的中间成型材料上，在原料表面形成硬质薄层，工作平台3下移一个层的距离后继续打印，依次类推，最终堆叠出三维实体食物4，打印温度55℃。
通过上面具体实施方式，所述技术领域的技术人员可容易的实现本发明。但是应当理解，本发明并不限于上述的几种具体实施方式。在公开的实施方式的基础上，所述技术领域的技术人员可任意组合不同的技术特征，从而实现不同的技术方案。
Claims (10)
1.一种酵素3D打印食品材料，其特征在于，由以下质量百分比的原料组成：酵素10～20%、预糊化淀粉30～45%、木糖醇2～4%、麦芽糊精2～4%、L-***糖0.5～3%、膳食纤维0.5～3%、大豆磷脂0.3～0.8%、香精0.05～0.2%，其余为水。
2.根据权利要求1所述的酵素3D打印食品材料，其特征在于，所述的酵素为酵素原液或酵素粉，种类为桑椹酵素、蔬菜酵素、果蔬酵素中的一种或两种以上混合物。
3.根据权利要求1所述的酵素3D打印食品材料，其特征在于，所述的膳食纤维为超细微晶纤维素、β-聚葡萄糖中的一种或两种混合物。
4.根据权利要求1所述的酵素3D打印食品材料，其特征在于，所述的香精为食用香精，包括水果味食用香精、花卉味食用味香精。
5.根据权利要求4所述的酵素3D打印食品材料，其特征在于，所述的水果味食用香精为苹果香精、橙子香精或香蕉香精；所述的花卉味食用香精为玫瑰花味香精、茉莉花味香精或百合花味香精。
6.一种酵素3D打印食品材料的制备方法，其特征在于，该制备方法步骤如下：
步骤1）将酵素、预糊化淀粉、木糖醇、麦芽糊精、L-***糖、膳食纤维、大豆磷脂以及香精加入水后混合均匀，并加入上述原料质量百分比1～5%成型剂A充分混合后，加入3D打印机喷头的挤出筒中；
步骤2）将成型剂B置于3D打印机的喷雾筒中；
步骤3）开启3D打印机，3D打印机会自动依据模型分层信息将所述的原料与成型剂A的混合物挤出于其可移动的工作平台上，制得中间成型材料，同时3D打印机的喷雾筒将成型剂B均匀喷涂于刚挤出的中间成型材料上，中间成型材料会与成型剂B发生化学反应固化，在原料表面形成硬质薄层，一层固化完成后，工作平台下移一个层的距离后继续打印，依次类推，最终堆叠出所需的三维实体食物；整个打印过程温度控制在40～70℃。
7.根据权利要求6所述的制备方法，其特征在于，所述的成型剂A为可食用的天然胶类，所述的成型剂A的质量百分比浓度为2～3%。
8.根据权利要求7所述的制备方法，其特征在于，所述的成型剂A为海藻酸钠、果胶、卡拉胶、海藻酸钾中的一种或几种的混合物。
9.根据权利要求6所述的制备方法，其特征在于，所述的成型剂B为可食用的钙盐水溶液，所述的成型剂B质量浓度为2～3%，用量为原料体积的1～5%。
10.根据权利要求9所述的制备方法，其特征在于，所述的成型剂B为葡萄糖酸钙、乳酸钙、氯化钙中的一种或两种以上的混合物。
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| CN106579387A (zh) * | 2016-12-16 | 2017-04-26 | 南京糖防生物科技有限公司 | 一种***糖酵素组合物及制备方法 |
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| CN106173891A (zh) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | 一种甘薯米粉3d打印食品材料及其加工方法 |
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