CN115336742A - 一种杏鲍菇3d打印油墨及其制备方法和应用、杏鲍菇3d打印食品的制备方法 - Google Patents
一种杏鲍菇3d打印油墨及其制备方法和应用、杏鲍菇3d打印食品的制备方法 Download PDFInfo
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Abstract
本发明属于食品技术领域,具体涉及一种杏鲍菇3D打印油墨及其制备方法和应用、杏鲍菇3D打印食品的制备方法。本发明采用杏鲍菇冻干粉不仅降低了杏鲍菇的水分含量,而且,将杏鲍菇制成小颗粒的粉体,能解决含纤维量高的杏鲍菇堵塞3D打印喷嘴的问题,而且可以最大限度地保留杏鲍菇中的生物活性物质,然后添加亲水胶体可以改善杏鲍菇冻干粉的流变性能,不仅增加了杏鲍菇3D打印油墨的黏度,使其能连续地被挤出,还增强了3D打印油墨的机械强度,使其能更好地维持打印形状,不易发生塌陷。实施例结果表明,本发明提供的杏鲍菇3D打印油墨的打印精度可以达到99.5%以上,符合3D打印个性化设计的要求。
Description
技术领域
本发明属于食品技术领域,具体涉及一种杏鲍菇3D打印油墨及其制备方法和应用、杏鲍菇3D打印食品的制备方法。
背景技术
3D打印也称为增材制造,是一种以数字模型文件为基础,运用粉末状粘合物质为原料,通过逐层打印的方式来构造物体的技术,它在制造复杂几何形状、精细纹理和定制营养成分等方面具有巨大的潜力。但是3D打印技术在食品领域中的应用仍存在许多障碍,例如打印原料的局限性、打印精度的挑战性以及在后续熟化工艺中的稳定性等。因此在现有的设备基础上,改善打印原料的配方不仅能将3D打印技术更好地应用到食品领域中,还可以提升打印产品的营养价值。
在挤出法中,食品材料需要处于半固态或者粘性状态以便顺利地通过打印机喷嘴完成精细打印,所以打印原料的流变行为挤出型3D打印的最关键的因素。果蔬原料由于水分含量偏高、粘度低,打成果蔬泥后流动性强,不易成型,而且果蔬中纤维含量高,容易堵塞喷嘴,因此被称为不具有天然打印特性的食品原料。因此,为了改善食品原料的流变性能和打印性能,张慜等发明了一种即食调理土豆泥3D打印精确成型的调控方法(公开号:CN106805280 A),其在土豆泥中添加一定量的胶体(如果胶、黄原胶等)以改善土豆泥的流变特性和相应的打印特性;添加巧克力粉末来改善土豆泥的口感和成型特性;通过调节不同的打印参数,如打印距离、喷头直径、打印温度、喷头移动速度、出料速度等来达到最优的打印条件,以使打印物体的精度较高。江昊等发明了一种基于马铃薯淀粉的3D打印食品材料及其制备方法(公开号:CN 108208768 A),其制备方法是先将水和马铃薯淀粉混合,再将壳聚糖和羧甲基纤维素制成混合溶液,然后将黄油、蛋白质和无机盐混合,最后将上述物料混合加热,使得淀粉完全糊化并混合均匀,提高了3D打印材料的机械强度和打印精度,延长了食品保存时间。李大婧等发明了一种3D打印山药淀粉负载类胡萝卜素缓释制剂及其制备方法(公开号:CN114128884A),将山药淀粉与亲水胶体混合后热水糊化,添加类胡萝卜素,搅拌,静置冷却形成凝胶,通过3D打印制备山药淀粉负载类胡萝卜素缓释制剂。
但是,上述几种打印原料多是纯淀粉类或者淀粉含量很高的食品原料,淀粉含量高的食品原料粘度高易于3D成型。而对于杏鲍菇这类含高膳食纤维和高蛋白的食用菌原料由于不含淀粉这类粘性物质,黏度低,易于堵塞喷嘴,且不易成型,从而导致其3D打印精度较低。
发明内容
有鉴于此,本发明的目的在于提供一种杏鲍菇3D打印油墨及其制备方法和应用、杏鲍菇3D打印食品的制备方法,本发明提供的杏鲍菇3D打印油墨3D打印成型良好,打印精度高。
为了实现上述目的,本发明提供了以下技术方案:
本发明提供了一种杏鲍菇3D打印油墨,包括以下质量百分含量的制备原料:
杏鲍菇冻干粉20~30%,亲水胶体2~4%,余量为水;
所述杏鲍菇冻干粉的粒径≤0.15mm;
所述亲水胶体包括海藻酸钠、结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种。
优选的,所述亲水胶体包括海藻酸钠、刺槐豆胶和瓜尔胶中的一种或多种。
优选的,所述杏鲍菇冻干粉的制备方法为将杏鲍菇进行真空冷冻干燥;所述真空冷冻干燥的温度为20~60℃,时间为12~24h。
优选的,所述真空冷冻干燥的真空度为0.2MPa。
本发明还提供了上述技术方案所述杏鲍菇3D打印油墨的制备方法,包括以下步骤:
将杏鲍菇冻干粉、亲水胶体和水混合,进行水浴加热,得到杏鲍菇3D打印油墨。
优选的,所述水浴加热的温度为80~90℃。
优选的,所述水浴加热的时间为20~30min。
本发明还提供了上述技术方案所述杏鲍菇3D打印油墨或上述技术方案所述制备方法制备的杏鲍菇3D打印油墨在3D打印食品中的应用。
本发明还提供了一种杏鲍菇3D打印食品的制备方法,包括以下步骤:
提供打印模型,并设置3D打印参数,生成G代码;
采用杏鲍菇3D打印油墨根据所述G代码的指令进行3D打印,得到杏鲍菇3D打印食品;
所述杏鲍菇3D打印油墨为上述技术方案所述杏鲍菇3D打印油墨或上述技术方案所述制备方法制备的杏鲍菇3D打印油墨。
优选的,所述3D打印的参数:打印高度为1.0~1.4mm,喷嘴直径为1.0~1.4mm,喷嘴移动速率为20~30mm/s,填充率为70~90%。
本发明提供了一种杏鲍菇3D打印油墨,包括以下质量百分含量的制备原料:杏鲍菇冻干粉20~30%,亲水胶体2~4%,余量为水;所述杏鲍菇冻干粉的粒径≤0.15mm;所述亲水胶体包括海藻酸钠、结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种。本发明采用杏鲍菇冻干粉不仅降低了杏鲍菇的水分含量,而且,将杏鲍菇制成小颗粒的粉体,能解决含纤维量高的杏鲍菇堵塞3D打印喷嘴的问题,还可以最大限度地保留杏鲍菇中的生物活性物质,然后添加亲水胶体可以改善杏鲍菇冻干粉的流变性能,不仅增加了杏鲍菇3D打印油墨的黏度,使其能连续地被挤出,还增强了3D打印油墨的机械强度,使其能更好地维持打印形状,不易发生塌陷。实施例结果表明,本发明提供的杏鲍菇3D打印油墨的打印精度可以达到99.5%以上,符合3D打印个性化设计的要求。
附图说明
图1为应用例1~18和对比应用例1得到杏鲍菇3D打印产品图;
图2为不同种类亲水胶体制备的杏鲍菇3D打印油墨的黏度对比图;
图3为不同种类亲水胶体制备的杏鲍菇3D打印油墨制成的3D打印产品的机械强度对比图。
具体实施方式
本发明提供了一种杏鲍菇3D打印油墨,包括以下质量百分含量的制备原料:
杏鲍菇冻干粉20~30%,亲水胶体2~4%,余量为水;
所述杏鲍菇冻干粉的粒径≤0.15mm;
所述亲水胶体包括海藻酸钠、结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种。
如无特殊说明,本发明对所用原料的来源没有特殊要求,采用本领域技术人员所熟知的市售商品即可。
本发明提供的杏鲍菇3D打印油墨包括质量百分含量为20~30%的杏鲍菇冻干粉,优选为20~25%。
在本发明中,所述杏鲍菇冻干粉的粒径≤0.15mm,优选为0.1~0.15mm。
在本发明中,所述杏鲍菇冻干粉的制备方法优选为将杏鲍菇进行真空冷冻干燥。
在本发明中,所述真空冷冻干燥的温度优选为20~60℃,更优选为30~40℃,真空度优选为0.2MPa,时间优选为12~24h,更优选为18~24h。
真空冷冻干燥后,本发明优选将所述真空冷冻干燥所得杏鲍菇冻干粉进行筛分;所述筛分所用设备优选为100目筛。
本发明采用杏鲍菇冻干粉不仅降低了杏鲍菇的水分含量,冻干前,杏鲍菇的水分为88~92wt.%,冻干后杏鲍菇冻干粉的水分为7~8wt.%,而且,将杏鲍菇制成小颗粒的粉体,能解决含纤维量高的杏鲍菇堵塞3D打印喷嘴的问题,而且可以最大限度地保留杏鲍菇中的生物活性物质。
本发明提供的杏鲍菇3D打印油墨包括质量百分含量为2~4%的亲水胶体,优选为3%。
在本发明中,所述亲水胶体包括海藻酸钠、结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种,优选包括海藻酸钠、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种,更优选为刺槐豆胶。当亲水胶体为上述几种时,本发明对不同种类亲水胶体的配比没有特殊限定,任意配比即可。
亲水胶体可以改善杏鲍菇冻干粉的流变性能,不仅增加了杏鲍菇3D打印油墨的黏度,使其能连续地被挤出,还增强了3D打印油墨的机械强度,使其能更好地维持打印形状,不易发生塌陷。
本发明提供的杏鲍菇3D打印油墨包括余量水。
本发明还提供了上述技术方案所述杏鲍菇3D打印油墨的制备方法,包括以下步骤:
将杏鲍菇冻干粉、亲水胶体和水混合,进行水浴加热,得到杏鲍菇3D打印油墨。
本发明将杏鲍菇冻干粉、亲水胶体和水混合。在本发明中,所述杏鲍菇冻干粉、亲水胶体和水混合的过程优选为先将杏鲍菇冻干粉和亲水胶体混合均匀后分散于水中,得到分散液。本发明对分散的过程没有特殊限定,采用本领域熟知的分散过程使物料混合均匀即可。
所述混合后,本发明将所述混合所得分散液进行水浴加热,得到杏鲍菇3D打印油墨。
在本发明中,所述水浴加热的温度优选为80~90℃,在本发明实施例中可具体为85~90℃;所述水浴加热的时间优选为20~30min,在本发明实施例中可具体为25~30min。
水浴加热后,本发明优选将所述水浴加热所得杏鲍菇3D打印油墨冷却至室温后,放入4℃冰箱中储存备用。在本发明中,所述冷却优选为自然冷却。
本发明通过水浴加热使亲水胶体能充分地溶解于水相。
本发明还提供了上述技术方案所述杏鲍菇3D打印油墨或上述技术方案所述制备方法制备的杏鲍菇3D打印油墨在3D打印食品中的应用。
本发明还提供了一种杏鲍菇3D打印食品的制备方法,包括以下步骤:
提供打印模型,并设置3D打印参数,生成G代码;
采用杏鲍菇3D打印油墨根据所述G代码的指令进行3D打印,得到杏鲍菇3D打印食品;
所述杏鲍菇3D打印油墨为上述技术方案所述杏鲍菇3D打印油墨或上述技术方案所述制备方法制备的杏鲍菇3D打印油墨。
本发明提供打印模型,并设置3D打印参数,生成G代码。本发明优选采用计算机软件绘制打印模型;所述计算机软件优选为Rhino(3D造型软件)。本发明对采用计算机软件绘制所需的打印模型的过程没有特殊限定,采用本领域熟知的绘制过程,根据实际需要绘制相应的打印模型即可。
在本发明中,所述3D打印参数:打印高度优选为1.0~1.4mm,更优选为1.1~1.2mm,喷嘴直径优选为1.0~1.4mm,更优选为1.1~1.2mm,喷嘴移动速率优选为20~30mm/s,更优选为21~25mm/s,填充率优选为70~90%,更优选为75~80%。
得到G代码后,本发明采用杏鲍菇3D打印油墨根据所述G代码的指令进行3D打印,得到杏鲍菇3D打印食品。
在本发明中,所述3D打印所用设备优选为3D打印机。在进行3D打印前,本发明优选将所述杏鲍菇3D打印油墨填充至所述3D打印机的料筒中进行压实。本发明通过压实排出杏鲍菇3D打印油墨中的空气以防对打印产品的造型出现影响。
下面将结合本发明中的实施例,对本发明中的技术方案进行清楚、完整地描述,但不能将它们理解为对本发明保护范围的限制。
实施例1~18
将真空冷冻干燥后的杏鲍菇冻干粉和亲水胶体混合均匀后分散于水中,然后进行水浴加热,得到杏鲍菇3D打印油墨,具体参数见表1所示。
表1实施例1~18中杏鲍菇3D打印油墨的条件参数
对比例1
与上述实施例的区别在于,亲水胶体添加量为0%,水分添加量为75%,水浴加热的温度为90℃,时间为30min。
应用例1~18和对比应用例1
将实施例1~18得到的杏鲍菇3D打印油墨和对比例1的杏鲍菇3D打印油墨分别置于3D打印机的料筒中,压实,排出空气,通过计算机绘制的打印模型为直径和高均为18~22mm的圆柱体,并设置打印参数:打印高度1.2mm,喷嘴直径,1.2mm,喷嘴移动速率25mm/s,填充率80%,生成G代码,根据G代码进行3D打印,得到杏鲍菇3D打印产品。
性能测试
(1)对应用例1~18和对比应用例1得到杏鲍菇3D打印产品进行拍照,结果如图1所示。
由图1可知,本发明提供的杏鲍菇3D打印油墨成型良好,而对比例1的杏鲍菇3D打印油墨不能良好地成型。
(2)打印完成后立即测量打印样品的高度和上下圆直径,将获得的结果与尺寸的设计值进行比较,计算三者的偏差量,结果如表2所示。
偏差量/%=偏差量/%=[(A1-A2)/A2]*100 (1)
总体精度评分=[高度的(A1/A2)+上直径的(A1/A2)+下直径的(A1/A2)]/3——(2)式(1)和(2)中:A1为打印样品的实际尺寸;A2为打印样品的模型尺寸。
表2应用例1~5、7~11、13~17中杏鲍菇3D打印产品的精度
由表2可知,本发明提供的杏鲍菇3D打印油墨的3D打印精度的高度偏差范围为0.83~3.58mm,上直径偏差范围为0.03~1.33mm,下直径偏差范围为0.05~1.29mm,总体精度评分为98.4~99.7,说明本发明提供的杏鲍菇3D打印油墨具有优异的打印精度,而对比应用例1挤出不成功,3D打印行为失败,无法计算其精度。
(3)对杏鲍菇3D打印油墨的黏度进行测试,结果如图2所示,其中,PEP为对照组,即杏鲍菇冻干粉;GG为PEP+结冷胶;SA为PEP+海藻酸钠;LBG为PEP+刺槐豆胶;Guar为PEP+瓜尔豆胶;Pectin为PEP+果胶;MC为PEP+甲基纤维素。
由图2可知,随着剪切速率的增加,添加亲水胶体的杏鲍菇3D打印油墨的黏度都高于对照组的黏度。
(4)对杏鲍菇3D打印油墨制备的3D打印产品的机械强度(以tanδ表示)进行测试,结果如图3所示,其中,PEP为对照组,即杏鲍菇冻干粉;GG为PEP+结冷胶;SA为PEP+海藻酸钠;LBG为PEP+刺槐豆胶;Guar为PEP+瓜尔豆胶;Pectin为PEP+果胶;MC为PEP+甲基纤维素。
由图3可知,当strain(应变)<1%时,亲水胶体处理组的tanδ(损耗角正切值)>对照组且tanδ<1,证明随着亲水胶体的加入3D打印产品的机械强度增强。
尽管上述实施例对本发明做出了详尽的描述,但它仅仅是本发明一部分实施例而不是全部实施例,人们还可以根据本实施例在不经创造性前提下获得其他实施例,这些实施例都属于本发明保护范围。
Claims (10)
1.一种杏鲍菇3D打印油墨,其特征在于,包括以下质量百分含量的制备原料:
杏鲍菇冻干粉20~30%,亲水胶体2~4%,余量为水;
所述杏鲍菇冻干粉的粒径≤0.15mm;
所述亲水胶体包括海藻酸钠、结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种。
2.根据权利要求1所述的杏鲍菇3D打印油墨,其特征在于,所述亲水胶体包括海藻酸钠、刺槐豆胶和瓜尔胶中的一种或多种。
3.根据权利要求1所述的杏鲍菇3D打印油墨,其特征在于,所述杏鲍菇冻干粉的制备方法为将杏鲍菇进行真空冷冻干燥;所述真空冷冻干燥的温度为20~60℃,时间为12~24h。
4.根据权利要求1或3所述的杏鲍菇3D打印油墨,其特征在于,所述真空冷冻干燥的真空度为0.2MPa。
5.权利要求1~4任一项所述杏鲍菇3D打印油墨的制备方法,包括以下步骤:
将杏鲍菇冻干粉、亲水胶体和水混合,进行水浴加热,得到杏鲍菇3D打印油墨。
6.根据权利要求5所述的制备方法,其特征在于,所述水浴加热的温度为80~90℃。
7.根据权利要求5或6所述的制备方法,其特征在于,所述水浴加热的时间为20~30min。
8.权利要求1~4任一项所述杏鲍菇3D打印油墨或权利要求5~7所述制备方法制备的杏鲍菇3D打印油墨在3D打印食品中的应用。
9.一种杏鲍菇3D打印食品的制备方法,其特征在于,包括以下步骤:
提供打印模型,并设置3D打印参数,生成G代码;
采用杏鲍菇3D打印油墨根据所述G代码的指令进行3D打印,得到杏鲍菇3D打印食品;
所述杏鲍菇3D打印油墨为权利要求1~4任一项所述杏鲍菇3D打印油墨或权利要求5~7所述制备方法制备的杏鲍菇3D打印油墨。
10.根据权利要求9所述的制备方法,其特征在于,所述3D打印参数:打印高度为1.0~1.4mm,喷嘴直径为1.0~1.4mm,喷嘴移动速率为20~30mm/s,填充率为70~90%。
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