CN111789236A - 一种以鱼类为原料适用于特殊人群的3d打印食品 - Google Patents
一种以鱼类为原料适用于特殊人群的3d打印食品 Download PDFInfo
- Publication number
- CN111789236A CN111789236A CN202010646412.8A CN202010646412A CN111789236A CN 111789236 A CN111789236 A CN 111789236A CN 202010646412 A CN202010646412 A CN 202010646412A CN 111789236 A CN111789236 A CN 111789236A
- Authority
- CN
- China
- Prior art keywords
- fish
- printing
- sea cucumber
- food
- fish paste
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 95
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000002994 raw material Substances 0.000 title claims abstract description 11
- 238000010146 3D printing Methods 0.000 title claims description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 43
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 42
- 239000005017 polysaccharide Substances 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 39
- 241000251511 Holothuroidea Species 0.000 claims abstract description 36
- 208000019505 Deglutition disease Diseases 0.000 claims abstract description 21
- 239000000084 colloidal system Substances 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 239000002671 adjuvant Substances 0.000 claims abstract description 6
- 235000019688 fish Nutrition 0.000 claims description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 28
- 238000007639 printing Methods 0.000 claims description 25
- 235000010418 carrageenan Nutrition 0.000 claims description 19
- 239000000679 carrageenan Substances 0.000 claims description 19
- 229920001525 carrageenan Polymers 0.000 claims description 19
- 229940113118 carrageenan Drugs 0.000 claims description 19
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 229920002907 Guar gum Polymers 0.000 claims description 16
- 239000000665 guar gum Substances 0.000 claims description 16
- 235000010417 guar gum Nutrition 0.000 claims description 16
- 229960002154 guar gum Drugs 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 229940106134 krill oil Drugs 0.000 claims description 12
- 235000011837 pasties Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 230000001276 controlling effect Effects 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000239366 Euphausiacea Species 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 229940023462 paste product Drugs 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 3
- 210000003022 colostrum Anatomy 0.000 claims description 3
- 235000021277 colostrum Nutrition 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 241000881711 Acipenser sturio Species 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 241001622901 Scomberomorus commerson Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 238000001125 extrusion Methods 0.000 abstract description 6
- 241000700605 Viruses Species 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 17
- 210000004027 cell Anatomy 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 241000965254 Apostichopus japonicus Species 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 241001678559 COVID-19 virus Species 0.000 description 6
- 241001112090 Pseudovirus Species 0.000 description 6
- 230000009747 swallowing Effects 0.000 description 5
- 101000600434 Homo sapiens Putative uncharacterized protein encoded by MIR7-3HG Proteins 0.000 description 4
- 108060001084 Luciferase Proteins 0.000 description 4
- 239000005089 Luciferase Substances 0.000 description 4
- 102100037401 Putative uncharacterized protein encoded by MIR7-3HG Human genes 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000711573 Coronaviridae Species 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000010166 immunofluorescence Methods 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 229920001287 Chondroitin sulfate Polymers 0.000 description 2
- 102100031673 Corneodesmosin Human genes 0.000 description 2
- 101710139375 Corneodesmosin Proteins 0.000 description 2
- 229920000855 Fucoidan Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 229940059329 chondroitin sulfate Drugs 0.000 description 2
- 239000007957 coemulsifier Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000012091 fetal bovine serum Substances 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000006166 lysate Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000013642 negative control Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000012679 serum free medium Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 238000005160 1H NMR spectroscopy Methods 0.000 description 1
- MSWZFWKMSRAUBD-GASJEMHNSA-N 2-amino-2-deoxy-D-galactopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@H](O)[C@@H]1O MSWZFWKMSRAUBD-GASJEMHNSA-N 0.000 description 1
- FWBHETKCLVMNFS-UHFFFAOYSA-N 4',6-Diamino-2-phenylindol Chemical compound C1=CC(C(=N)N)=CC=C1C1=CC2=CC=C(C(N)=N)C=C2N1 FWBHETKCLVMNFS-UHFFFAOYSA-N 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 238000001712 DNA sequencing Methods 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000021642 Muscular disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 208000018737 Parkinson disease Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010035669 Pneumonia aspiration Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 229940096437 Protein S Drugs 0.000 description 1
- 206010039710 Scleroderma Diseases 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 101710198474 Spike protein Proteins 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 210000003855 cell nucleus Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 208000015114 central nervous system disease Diseases 0.000 description 1
- 229960001927 cetylpyridinium chloride Drugs 0.000 description 1
- YMKDRGPMQRFJGP-UHFFFAOYSA-M cetylpyridinium chloride Chemical compound [Cl-].CCCCCCCCCCCCCCCC[N+]1=CC=CC=C1 YMKDRGPMQRFJGP-UHFFFAOYSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004590 computer program Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- VYQRBKCKQCRYEE-UHFFFAOYSA-N ctk1a7239 Chemical compound C12=CC=CC=C2N2CC=CC3=NC=CC1=C32 VYQRBKCKQCRYEE-UHFFFAOYSA-N 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 229960001484 edetic acid Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005227 gel permeation chromatography Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 208000014829 head and neck neoplasm Diseases 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003670 luciferase enzyme activity assay Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 208000005987 polymyositis Diseases 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021057 semi-liquid food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000004879 turbidimetry Methods 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- 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
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种以鱼类为原料适用于特殊人群的3D打印食品,属于食品加工技术领域。本发明通过调节鱼泥与不同亲水胶体的比例,达到定向精调控物料的流变特性和挤出效果的目的,能够根据需要制备出适用于不同吞咽障碍等级的人群。本发明还通过用W/O/W多重乳佐剂包埋海参多糖,将其作为功能因子添加至3D打印食品中,使3D打印食品赋予了抗病毒、抗肿瘤、提高免疫力的功能。
Description
技术领域
本发明涉及一种以鱼类为原料适用于特殊人群的3D打印食品,属于食品加工技术领域。
背景技术
吞咽障碍是指由于神经或肌肉控制出现异常而造成的进食与吞咽困难。造成吞咽困难的疾病有很多,如脑卒中、帕金森病、头颈部肿瘤等中枢神经***疾病以及以多发性肌炎、硬皮病为代表的肌肉病变等。除此之外,有研究表明老年人群中吞咽障碍患病率为8.4%~60%,这是由于部分老年人群患有基础性疾病,在一定程度上会影响吞咽功能。同时,随着年龄的增加,肌肉的质量和功能逐渐丧失,吞咽时有效收缩变得困难。随着全球老龄化社会的到来,吞咽障碍已成为世界各国所要面临的重大健康问题。
由于难以正常进食,吞咽障碍人群可以食用一些硬度和质地较软的食物或半流食。目前针对吞咽困难人群的食物主要以牛奶、豆浆、米糊、肉泥等流体为主,增稠流体和凝固粉类营养冲剂为市面上可见的产品,通过冲服食用或通过鼻饲摄入。但天然的实物状态极少满足该类人群的吞咽要求,加工类产品形态、外观、口味单一,仅限于摄入这些流体食物易造成营养摄入不均衡。感官较差的糊状食物也降低患者的食用欲望,影响其生存质量,导致此类人群易出现营养不良等症状,病情严重者甚至有可能发生吸入性肺炎,造成生命危险。此外,这类人群在恢复期,生活能够自理,对食物的要求更多,不仅要求营养均衡而且要求拥有良好的外观和造型,以促进其食用的欲望。
在新冠肺炎重症及危重症患者中,炎症因子导致机体受损,患者无法正常摄入普通膳食,吞咽能力明显下降。因此,在当前全球疫情的大环境下开发出高营养、形态外观良好,且易于吞咽的新型产品格外重要。
发明内容
本发明的第一个目的是制备适用于吞咽障碍人群的3D打印食品的方法,是以鱼类为原料制备鱼泥制品,并向鱼泥制品中添加功能性成分,辅以亲水胶体的调控比例,通过3D打印的方法制备半流体状的食品。
在一种实施方式中,所述亲水胶体包括卡拉胶、黄原胶和瓜尔胶;所述卡拉胶、黄原胶和瓜尔胶的质量比为(0~0.001):(0.005~0.02):(0.005~0.02)。
在一种实施方式中,所述方法包括以下步骤:
S1、原料预处理:取原料鱼的鱼肉;
S2、熟化:将步骤S1所述鱼肉熟化,得到熟鱼肉;
S3、斩拌:将步骤S2所述熟鱼肉加水,使用斩拌机将鱼肉打成糊状鱼泥;
S4、凝胶液及功能成分的调控:向步骤S3所述糊状鱼泥中加入凝胶液及功能成分,所述凝胶液为卡拉胶、黄原胶、瓜尔胶和水制成的凝胶溶液;所述功能成分为南极磷虾油作为乳佐剂包埋的海参多糖;
S5、调味料的添加:向步骤S4所述的鱼肉材料加入调味料,斩拌;所述调味料包括但不限于黄酒、白砂糖、味精、黑胡椒粉中的一种或多种的混合物;
S6、鱼泥过筛和细化:将步骤S5所述调味鱼泥过筛,得到待用打印材料;
S7、3D打印:通过3D打印设备将步骤S6所述打印材料打印为适用于吞咽障碍人群的食品。
在一种实施方式中,所述方法包括以下步骤:
S1、原料预处理:取原料鱼的鱼肉;
S2、熟化:将步骤S1所述鱼肉熟化,得到熟鱼肉;
S3、斩拌:将步骤S2所述熟鱼肉加水,使用斩拌机将鱼肉打成糊状鱼泥;其中,所述斩拌机转速为100~1000r/min,斩拌时间为5~8min;所述鱼肉和水的质量比是1:0.5~1:2;
S4、凝胶液及功能成分的调控:向步骤S3所述糊状鱼泥中加入凝胶液及功能成分,并用斩拌机以100~1000r/min的转速斩拌3~5min,得鱼肉材料;其中,所述凝胶液由卡拉胶、黄原胶、瓜尔胶和水组成;所述鱼泥和卡拉胶的质量比为1:000~0.001,鱼泥和黄原胶的质量比为1:0.005~0.02,鱼泥和瓜尔胶的质量比为1:0.005~0.02;所述功能成分为南极磷虾油作为乳佐剂包埋的海参多糖,所述鱼泥和海参多糖的质量比为1:0.01~0.1,鱼泥和南极磷虾油的质量比为1:0.01~0.1;
S5、调味料的添加:向步骤S4所述的鱼肉材料加入其质量1%~1.5%的黄酒、1%~2%的白砂糖、0.5%~1%的味精、0.5%~1%的黑胡椒粉,斩拌3~5min,斩拌转速为100~500r/min,得到调味鱼泥;
S6、鱼泥过筛和细化:将步骤S5所述调味鱼泥过100目筛得到待用打印材料;
S7、3D打印:建立3D模型,选择喷嘴直径,设置打印距离、打印速度、出料速率等参数,将步骤S6所述打印材料装入3D打印机的出料筒中,开始打印。
在一种实施方式中,所述功能成分的制备方法为:
(1)将卵磷脂和无水乙醇按1:1的比例加入到南极磷虾油中,600-800rpm磁力搅拌混合均匀,再逐滴加入去离子水,加水量为W/O/W多重乳液体系质量的18%~20%,制备出W/O型初乳;该过程中,卵磷脂作为乳化剂、无水乙醇作为助乳化剂,去离子水作为内水相、南极磷虾油作为油相;
(2)按质量百分比为1:9,将Tween-80和Span-80加入到另一外水相中,600rpm磁力搅拌混合均匀,加入步骤(1)制备的W/O型初乳,乳化20min;随后经30MPa高压均质5min,制得W/O/W型多重乳;
(3)将浓度为30mg/mL的海参多糖加入至内水相中,使得最终制备的W/O/W多重乳中海参多糖的含量为2mg/mL。
在一种实施方式中,步骤S1所述原料鱼包括但不限于草鱼、鲤鱼、马鲛鱼、鲟鱼等;所述原料鱼经去头、去尾、去内脏后待用。
在一种实施方式中,步骤S4所述凝胶液的制备方法为:取卡拉胶、黄原胶、瓜尔胶和水混合,60~80℃水浴加热至成为凝胶液。
在一种实施方式中,步骤S6所述鱼肉细化的方式是将鱼泥过100目筛之后过胶体磨,所述胶体磨处理粒度为1μm;胶体磨能将鱼肉组织细化,使鱼泥口感更佳细腻,同时胶体磨具有一定的乳化作用,可将鱼泥与亲水胶体更好的结合形成弱凝胶体系,增加粘度。
在一种实施方式中,步骤S7所述的3D打印具体方法为:用CAD软件进行建模及打印形状的设计,用Repetier-Host软件进行切片储存打印文件;3D打印机的品牌及型号为长兴时印科技有限公司Foodbot-D2,将所述鱼泥材料导入到所述3D打印机的进料筒中,选择打印模型进行打印,设置喷嘴直径为0.8~1.5mm,打印速度为20~30mm/s,打印温度为20~25℃。
有益效果:
1、本发明通过调节鱼泥与不同亲水胶体的比例,达到定向精调控物料的流变特性(包括弹性模量、粘度等)和挤出效果的目的,能够根据需要制备出适用于不同吞咽障碍等级的人群。
2、本发明通过在打印前进行过筛,除去鱼肉中的纤维组织和小刺,使鱼泥更细腻,便于吞咽,同时有利于后续的3D打印,以防堵塞出料口。
3、本发明以南极磷虾油作为乳佐剂包埋具有抗病毒、抗肿瘤、提高免疫力功能的海参多糖。南极磷虾脂质中极性脂质含量高其主要成分为磷脂,甘二酯及甘一酯等,具有降血脂、降血糖、降血压作用;用油脂包埋多糖,能使抗原更好地被加工,递呈细胞激发细胞免疫。
附图说明
图1为将SARS-CoV-2病毒与不同浓度的海参多糖的混合处理后的细胞免疫荧光图;海参多糖的终浓度为500、250、125、62.5、31.3、15.6、7.8、3.9μg/mL;阴性对照为空白培养基。
图2为3D打印过程示意图。
图3为3D打印制备获得的不同打印食品;左为适合吞咽困难患者的3D打印食品;右为省略过筛步骤制备的3D打印食品。
具体实施方式
实施例1 制备海参多糖的方法
具体方法如下:
将海参(刺参,Stichopus japonicus)洗净、水煮、沥干、剪成小块,然后冻干。将冻干样品置于4℃丙酮中浸泡24h,室温下晾干。以1g冻干样品为例,加入30mL 0.1mol/L乙酸钠缓冲溶液(pH 6.0)、100mg木瓜蛋白酶(比酶活2units/mg)、48mg乙二胺四乙酸和18mg半胱氨酸,涡旋混合,于60℃水浴振荡酶解24h,将反应混合物离心(6000g,15min,室温),取上清液。向上清液中加入1.6mL 10%氯化十六烷基吡啶溶液,室温下放置24h后,离心(8000g,15min,室温)取沉淀。将沉淀溶解于15mL 3mol/L NaCl-乙醇(100:15v/v)溶液中,再加入30mL 95%乙醇溶液,4℃放置24h,离心(8000g,15min,室温)取沉淀。将沉淀用10mL 80%乙醇洗2至3次后,再用10mL 95%乙醇洗2至3次,室温晾干,蒸馏水溶解,用透析袋(3500Da)进行除盐,冻干,得海参多糖。
本实施例还可以包括溶液配制、超纯水的制备等前处理步骤。
实施例2 确定实施例1所制备的海参多糖的结构特性和组成
具体方法如下:
采用1H NMR进行海参多糖结构特性和纯度检测;
采用凝胶渗透色谱法进行海参多糖分子量检测;
采用明胶比浊法进行海参多糖硫酸根含量检测;
采用高效液相色谱+PMP衍生化法进行海参多糖单糖组成检测;
采用傅里叶红外进行海参多糖官能团检测。
结果表明,海参多糖含有岩藻聚糖硫酸酯和岩藻糖基化硫酸软骨素,岩藻聚糖硫酸酯分子量>670kDa,岩藻糖基化硫酸软骨素的分子量>179kDa;硫酸根含量为26-28%;岩藻糖、葡萄糖醛酸和氨基半乳糖的摩尔比为9:0.8:1。
实施例3 使用假病毒模型评价海参多糖的抗新型冠状病毒的作用
将编码HCoV-19刺突蛋白的基因的全长序列克隆到pCAGGS载体用于假病毒的生产,构建得到的重组载体称为pCAGGS-HCoV-19-S。通过DNA测序确认pCAGGS-HCoV-19-S构建成功。将pCAGGS-HCoV-19-S和pNL4-3质粒共转染到HEK 293T细胞,培养48h后,收集含有SARS-CoV-2假病毒的上清液,并通过感染Huh7细胞确定假病毒的50%组织细胞感染量(TCID50)。
使用该SARS-CoV-2假病毒模型评价海参多糖的抗新型冠状病毒的作用,具体步骤如下:
(1)选择生长状态良好的Huh7细胞,胰酶消化后,96孔铺板,培养过夜,至18-24h时细胞达到80-100%;
(2)每孔100TCID50假病毒,与含有海参多糖的无血清培养基混合,混合后海参多糖的终浓度为0.01mg/mL、0.1mg/mL和1mg/mL,于37℃孵育30min。EK1肽作为阳性对照,空白无血清培养基作为阴性对照。
(3)以PBS洗涤Huh7细胞去除血清后,用3倍倍比稀释病毒与海参多糖的混合物并感染Huh7细胞,每个孔100μL,每个样品设置三个平行孔,4-6h后,补加含有5%FBS血清的培养基100μL。
(4)48h测定Luciferase值。参考Promega公司Luciferase Assay SystemProtocol或Dual Luciferase Reporter Assay System Protocol。具体操作:倒扣96孔板,用PBS洗2遍,确保吸干PBS,然后加入30μL的裂解液,常温裂解30min,吸出10μL于白板上,底物50μL,测定luciferase值,结果如下表1所示。
表1 不同样品的Luciferase值
以上结果表明,海参多糖终浓度为0.1mg/mL和1mg/mL时,都能够有效的抑制SARS-CoV-2病毒进入细胞。而且由于所使用的模型为具有S蛋白的SARS-CoV-2假病毒,可以推出海参多糖的作用靶点为S蛋白。
实施例4 海参多糖对duSARS-CoV-2真病毒的作用
SARS-CoV-2真病毒(来源于第二军医大学)和海参多糖用含有5%胎牛血清的DMEM培养基混匀,使海参多糖的终浓度为500、250、125、62.5、31.3、15.6、7.8、3.9μg/mL,37℃放置1小时,加入提前12小时接种Vero E6细胞的96孔板(加入以前吸除原细胞培养液),培养24小时,然后用免疫荧光检测病毒蛋白,DAPI染色细胞核。用免疫荧光显微镜观测了500、250、125、62.5、31.3、15.6、7.8、3.9μg/mL八个浓度梯度的海参多糖对病毒的抑制作用,结果如图1所示,在500~3.9μg/mL浓度范围内,海参多糖均能够显著抑制新冠病毒对细胞的感染。
实施例5 南极磷虾油包埋海参多糖
按照实施例1的方法制备海参多糖。
(1)将卵磷脂和无水乙醇按1:1的比例加入到南极磷虾油中,600-800rpm磁力搅拌混合均匀,再缓慢逐滴滴加去离子水,当体系由澄清透明转变为浑浊时即为所需加水量,此时加水量约为W/O/W多重乳液体系质量的18%~20%,制备出W/O型初乳;该过程中,卵磷脂作为乳化剂、无水乙醇作为助乳化剂,去离子水作为内水相、南极磷虾油作为油相。
(2)按质量百分比为1:9,将Tween-80和Span-80加入到另一外水相中,600rpm磁力搅拌混合均匀,加入步骤(1)制备的W/O型初乳,乳化20min。随后经30MPa高压均质5min,制得W/O/W型多重乳。
(3)将浓度为30mg/mL的海参多糖加入至内水相中,使得最终制备的W/O/W多重乳中海参多糖的含量为2mg/mL。
实施例6 制备3D打印食品
S1、原料预处理:取原料鱼的鱼肉;
S2、熟化:将步骤S1所述鱼肉熟化,得到熟鱼肉;
S3、斩拌:向步骤S2所述熟鱼肉中加水,使用斩拌机将鱼肉打成糊状鱼泥;其中,所述斩拌机转速为100~1000r/min,斩拌时间为5~8min;所述鱼肉和水的质量比是1:(0.5~2);
S4、凝胶液及功能成分的调控:向步骤S3所述糊状鱼泥中加入凝胶液及功能成分,并以100~1000r/min的转速用斩拌机斩拌3~5min得鱼肉材料;
其中,凝胶液是将质量比为(0.001~0.005):(0.005~0.02):(0.005~0.02)的卡拉胶、黄原胶和瓜尔胶在60~80℃水浴加热至成为凝胶液;
所述功能成分为实施例5制备的以南极磷虾油作为乳佐剂包埋的海参多糖,所述鱼泥和海参多糖的质量比为1:0.01~1:0.1;
S5、调味料的添加:将步骤S4所述的鱼肉材料加入其质量1%~1.5%的黄酒、1%~2%的白砂糖、0.5%~1%的味精、0.5%~1%的黑胡椒粉,斩拌3~5min,斩拌转速为100~500r/min,得到调味鱼泥;
S6、鱼泥过筛和细化:将步骤S5所述调味鱼泥过100目筛,得到待用打印材料;
S7、3D打印:建立3D模型,选择喷嘴直径,设置打印距离、打印速度、出料速率等参数。将步骤S6所述打印材料装入3D打印机的出料筒中,开始打印;在3D打印的过程中,物料通过计算机程序控制,将物料从3D打印机的出料口中挤出,层层堆叠,形成立体的形状(如图2所示)。
实施例7 调节亲水胶体比例制备3D打印食品
具体实施方式同实施例6,区别在于,分别调节卡拉胶、黄原胶和瓜尔胶的含量为0、0.05%、0.1%、0.15%、0.3%(表2),对制备的3D打印食品按照IDDSI划分等级。
2016年11月吞咽障碍者膳食质构标准(IDDSI)委员会首次正式公布了由两个对应三角组成的液固合一的食物质构等级框架,该框架共划分为8个等级(0~7级),构成了吞咽障碍饮食框架。等级框架中对不同等级食物或者饮品赋予了不同的数字、颜色和标签,以便识别。《吞咽障碍者膳食质构标准》(IDDSI)由8个级别的食物原料组成,包括吸入的食物(级别0-4)和食用的食品(级别3-7)。但目前IDDSI框架中没有规定测试设备,因此没有适于吞咽困难人群的食物具体的数值参数,如硬度、咀嚼性、粘结性、粘度等、流变特性、摩擦特性等等。目前IDDSI推荐的评价方法通常使用基本工具,如10mL的滑头注射器、勺子、标准金属叉子、筷子或手指等人们在日常生活中最容易使用的方法对物料的性能进行测试,能判断出物料属于哪一级别,适合于哪一种程度的吞咽困难患者。
表2 卡拉胶、黄原胶和瓜尔胶的不同配比(按质量百分数计)
在调节亲水胶体比例的过程中发现,单独的某一胶体的使用并不能达到最好的效果,卡拉胶单独使用存在凝胶脆性大、弹性小、易脱液等问题。有文献表明,黄原胶与卡拉胶协同使用时会产生拮抗作用。但在实际生产中使用会使物料体系更柔软、顺滑、有弹性,有利于3D打印过程物料的挤出。从比例1和比例2制备的食品的质构结果可以看出,添加瓜尔胶的鱼泥粘度更大,打印形态更好,只添加黄原胶的鱼泥形态有些塌陷。
比例3只添加0.3%卡拉胶的物料较硬且脆,3D打印出来的细丝较脆且硬,打印后的鱼泥硬度较大,不适宜吞咽困难人群食用。
当三种胶的含量均为0.1%时(比例4),物料挤出较为顺滑,但弹性过大也不适用于吞咽困难人群食用。对于三者含量分别的0.15%、0.1%、0.05%的试验,同样弹性较大。
当卡拉胶含量为0.05%时较为适宜,此时物料挤出顺滑,形状边缘完整,图形形态良好。在此条件下,瓜尔胶含量为0.15%(比例5)时物料粘度更大。
综合以上结果,卡拉胶含量占鱼泥质量的0~0.1%较为适宜,增加卡拉胶的浓度会提高最终产品的硬度和凝胶强度。凝胶液成分中,瓜尔胶具有增加粘度的作用,黄原胶具有减小粘度、顺滑物料的作用。
对比例
具体实施方式同实施例6,区别在于,省略S6的过筛步骤,结果发现,使用3min时间后即会发生喷头堵塞的问题。
对于食品3D打印机,挤出的喷嘴直径为0.5mm~1.5mm不等,省略S6的过筛步骤后,鱼肉中细微的小刺和纤维会阻碍物料的正常挤出。如果物料没有正常挤出,无法落到正确位置,下一秒的挤出更是会受到阻碍。堵塞严重时会使打印过程停止,堵塞不太严重时会导致最终的外观受到影响(如图3)。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (9)
1.一种制备适用于吞咽障碍人群3D打印食品的方法,其特征在于,以鱼类为原料制备鱼泥制品,以亲水胶体调控鱼泥的质地,再通过3D打印的方法制备具有一定形状的半固体状的食品;
所述亲水胶体包括卡拉胶、黄原胶和瓜尔胶;所述卡拉胶、黄原胶和瓜尔胶的质量比为(0~0.001):(0.005~0.02):(0.005~0.02)。
2.根据权利要求1所述的方法,其特征在于,向鱼泥制品中加入功能成分;所述功能成分为南极磷虾油包埋的海参多糖。
3.根据权利要求2所述的方法,其特征在于,所述南极磷虾油包埋的海参多糖按如下步骤制备:
(1)将卵磷脂和无水乙醇按比例加入到南极磷虾油中,600-800rpm搅拌混合均匀,再逐滴加入去离子水制备出W/O型初乳;
(2)将Tween-80和Span-80加入外水相中,再加入步骤(1)制备的W/O型初乳,乳化后高压均质,制得W/O/W型多重乳;
(3)将海参多糖溶液加入至步骤(2)制备的W/O/W型多重乳的内水相中,制得南极磷虾油包埋的海参多糖。
4.根据权利要求1所述的方法,其特征在于,包括以下步骤:
S1、原料预处理:取原料鱼的鱼肉;
S2、熟化:将步骤S1所述鱼肉熟化,得到熟鱼肉;
S3、斩拌:将步骤S2所述熟鱼肉加水,使用斩拌机将鱼肉打成糊状鱼泥;
S4、凝胶液及功能成分的调控:向步骤S3所述糊状鱼泥中加入凝胶液及功能成分,所述凝胶液由卡拉胶、黄原胶、瓜尔胶和水制成;所述功能成分为南极磷虾油作为乳佐剂包埋的海参多糖;
S5、调味料的添加:向步骤S4所述的鱼肉材料加入调味料,斩拌;所述调味料包括但不限于黄酒、白砂糖、味精、黑胡椒粉中的一种或多种的混合物;
S6、鱼泥过筛和细化:将步骤S5所述调味鱼泥过筛,得到待用打印材料;
S7、3D打印:通过3D打印设备将步骤S6所述打印材料打印为适用于吞咽障碍人群的食品。
5.根据权利要求4所述的方法,其特征在于,步骤S4所述凝胶液的制备方法为:取卡拉胶、黄原胶、瓜尔胶和水混合,60~80℃水浴加热至成为凝胶液。
6.根据权利要求4所述的方法,其特征在于,所述鱼类包括但不限于草鱼、鲤鱼、马鲛鱼或鲟鱼。
7.根据权利要求4所述的方法,其特征在于,步骤S6是将鱼泥过80~150目筛,再过胶体磨,所述胶体磨处理的粒度为0.5~2μm。
8.根据权利要求4所述的方法,其特征在于,所述3D打印设置喷嘴直径为0.8~1.5mm,打印速度为20~30mm/s,打印温度为20~25℃。
9.应用权利要求1~8任一所述方法制备的适用于吞咽障碍人群的食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010646412.8A CN111789236A (zh) | 2020-07-07 | 2020-07-07 | 一种以鱼类为原料适用于特殊人群的3d打印食品 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010646412.8A CN111789236A (zh) | 2020-07-07 | 2020-07-07 | 一种以鱼类为原料适用于特殊人群的3d打印食品 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111789236A true CN111789236A (zh) | 2020-10-20 |
Family
ID=72809692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010646412.8A Pending CN111789236A (zh) | 2020-07-07 | 2020-07-07 | 一种以鱼类为原料适用于特殊人群的3d打印食品 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111789236A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114246223A (zh) * | 2021-12-13 | 2022-03-29 | 江南大学 | 一种植物蛋白基w/o/w类脂肪制备及3d打印应用 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004350679A (ja) * | 2003-05-01 | 2004-12-16 | Sanei Gen Ffi Inc | 咀嚼・嚥下困難者用食品に適したゲル化剤組成物及びゲル状組成物 |
JP2009034040A (ja) * | 2007-08-01 | 2009-02-19 | Ina Food Ind Co Ltd | ペースト状魚肉すり身、加工食品、ペースト状魚肉すり身の製造方法及び魚肉すり身用ゲル化阻害剤 |
US20130065851A1 (en) * | 2010-02-22 | 2013-03-14 | Marinova Pty Ltd | Anti-viral formulations |
CN109077257A (zh) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | 一种3d打印用海参-鱼糜复配材料的制备方法与应用 |
CN109090616A (zh) * | 2018-06-14 | 2018-12-28 | 江南大学 | 一种高蛋白半流体即食食品精准3d打印的方法 |
CN111053226A (zh) * | 2019-12-30 | 2020-04-24 | 大连工业大学 | 一种鳕鱼蛋白基凝胶食品的制作方法及应用 |
-
2020
- 2020-07-07 CN CN202010646412.8A patent/CN111789236A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004350679A (ja) * | 2003-05-01 | 2004-12-16 | Sanei Gen Ffi Inc | 咀嚼・嚥下困難者用食品に適したゲル化剤組成物及びゲル状組成物 |
JP2009034040A (ja) * | 2007-08-01 | 2009-02-19 | Ina Food Ind Co Ltd | ペースト状魚肉すり身、加工食品、ペースト状魚肉すり身の製造方法及び魚肉すり身用ゲル化阻害剤 |
US20130065851A1 (en) * | 2010-02-22 | 2013-03-14 | Marinova Pty Ltd | Anti-viral formulations |
CN109090616A (zh) * | 2018-06-14 | 2018-12-28 | 江南大学 | 一种高蛋白半流体即食食品精准3d打印的方法 |
CN109077257A (zh) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | 一种3d打印用海参-鱼糜复配材料的制备方法与应用 |
CN111053226A (zh) * | 2019-12-30 | 2020-04-24 | 大连工业大学 | 一种鳕鱼蛋白基凝胶食品的制作方法及应用 |
Non-Patent Citations (3)
Title |
---|
RITESH TANDON ET AL.: "Effective Inhibition of SARS-CoV-2 Entry by Heparin and Enoxaparin Derivatives", 《BIORXIV PREPRINT DOI: HTTPS://DOI.ORG/10.1101/2020.06.08.140236》 * |
于广利,等: "《糖药物学》", 30 September 2012, 中国海洋大学出版社 * |
夏廉臣,等: "W/O/W 多重乳佐剂包埋香菇多糖的制备工艺研究", 《武汉轻工大学学报》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114246223A (zh) * | 2021-12-13 | 2022-03-29 | 江南大学 | 一种植物蛋白基w/o/w类脂肪制备及3d打印应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111938106A (zh) | 一种3d打印制备功能性鱼肉休闲食品的方法 | |
EP1327448A1 (en) | Homeostasis-maintaining agents | |
EP2119373A1 (en) | Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same | |
Leon et al. | Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate | |
CN112501026A (zh) | 莱茵衣藻粉及其在面制、米制食品中的应用 | |
CN104366504A (zh) | 一种组合物、用途、面粉及其制备方法、面条 | |
CN104381828A (zh) | 一种组合物、用途、五谷精华米及其制备方法 | |
CN111789236A (zh) | 一种以鱼类为原料适用于特殊人群的3d打印食品 | |
CN101756147B (zh) | 酶法制备低过敏原海虾基料的方法 | |
CN106820053A (zh) | 一种海鲜风味调料 | |
CN111789253A (zh) | 一种3d打印制备功能性重组鱼排的方法 | |
CN111150011A (zh) | 一种营养型调味酱及其制备方法 | |
WO2023104181A1 (zh) | 降血糖组合物 | |
CN104938904A (zh) | 一种脂肪肝者食用的主食面粉和主食大米 | |
CN114304651A (zh) | 提高免疫力组合物 | |
KR101447697B1 (ko) | 함초를 함유하는 유화형 소시지 및 그 제조방법 | |
CN111903934A (zh) | 一种适用于吞咽功能弱人群的养护食品制作方法及应用 | |
CN111011430A (zh) | 一种富含海洋硫酸软骨素的营养强化饼干 | |
KR101132658B1 (ko) | 다시마 분말을 함유하는 웰빙 저지방 햄버거 패티 및 그 제조방법 | |
CN113508828B (zh) | 一种鲭鱼降血压活性肽的制备方法及其在面包中的应用 | |
CN104222819A (zh) | 糊粉层挂面及其制作工艺 | |
CN104146257A (zh) | 生物强化细胞营养素在制备抗hiv功能食品中的应用 | |
CN103876124B (zh) | 食用菌纯植物低能量色拉酱及其生产方法 | |
CN112931738B (zh) | 一种肌肉蛋白增稠流体饮料及其制备方法 | |
JP2014187997A (ja) | 抗老化食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201020 |