CN115336742B - 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
- Publication number
- CN115336742B CN115336742B CN202210992288.XA CN202210992288A CN115336742B CN 115336742 B CN115336742 B CN 115336742B CN 202210992288 A CN202210992288 A CN 202210992288A CN 115336742 B CN115336742 B CN 115336742B
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- printing
- preparation
- printing ink
- freeze
- 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.)
- Active
Links
- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 118
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 118
- 238000010146 3D printing Methods 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000007639 printing Methods 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000002245 particle Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000000416 hydrocolloid Substances 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 15
- 235000010420 locust bean gum Nutrition 0.000 claims description 13
- 229920000161 Locust bean gum Polymers 0.000 claims description 11
- 239000000711 locust bean gum Substances 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 10
- 235000010417 guar gum Nutrition 0.000 claims description 10
- 239000000665 guar gum Substances 0.000 claims description 10
- 229960002154 guar gum Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 229920000609 methyl cellulose Polymers 0.000 claims description 8
- 239000001923 methylcellulose Substances 0.000 claims description 8
- 235000010981 methylcellulose Nutrition 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- 239000000216 gellan gum Substances 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 235000010413 sodium alginate Nutrition 0.000 description 8
- 239000000661 sodium alginate Substances 0.000 description 8
- 229940005550 sodium alginate Drugs 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000013575 mashed potatoes Nutrition 0.000 description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- 238000005056 compaction Methods 0.000 description 2
- 239000003405 delayed action preparation Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y50/00—Data acquisition or data processing for additive manufacturing
- B33Y50/02—Data acquisition or data processing for additive manufacturing for controlling or regulating additive manufacturing processes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L29/231—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 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/272—Gellan
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D 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 [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D 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
- 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
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/253—Coating food items by printing onto them; Printing layers of food products
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inks, Pencil-Leads, Or Crayons (AREA)
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 (4)
1.一种杏鲍菇3D打印食品的制备方法,其特征在于,由以下步骤组成: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为0.1~0.15mm;
所述亲水胶体包括结冷胶、果胶、甲基纤维素、刺槐豆胶和瓜尔胶中的一种或多种;
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;
所述水浴加热的温度为80~90℃;
所述水浴加热的时间为20~30min;
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%。
2.根据权利要求1所述的制备方法,其特征在于,所述亲水胶体包括刺槐豆胶和瓜尔胶中的一种或多种。
3.根据权利要求1所述的制备方法,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3所述的制备方法,其特征在于,所述真空冷冻干燥的真空度为0.2MPa。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210992288.XA CN115336742B (zh) | 2022-08-18 | 2022-08-18 | 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 |
US18/073,669 US20240057654A1 (en) | 2022-08-18 | 2022-12-02 | Three-dimensional (3d) printing ink for pleurotus eryngii and preparation method for and use of 3d printing ink and preparation method for 3d printed food of pleurotus eryngii |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210992288.XA CN115336742B (zh) | 2022-08-18 | 2022-08-18 | 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 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN115336742A CN115336742A (zh) | 2022-11-15 |
CN115336742B true CN115336742B (zh) | 2024-03-29 |
Family
ID=83951407
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210992288.XA Active CN115336742B (zh) | 2022-08-18 | 2022-08-18 | 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 |
Country Status (2)
Country | Link |
---|---|
US (1) | US20240057654A1 (zh) |
CN (1) | CN115336742B (zh) |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5730773A (en) * | 1980-07-29 | 1982-02-19 | Fuji Photo Film Co Ltd | Water-based ink for ink-jet printing |
DE19930867A1 (de) * | 1998-07-08 | 2000-01-13 | Ciba Sc Holding Ag | Verfahren zum Bedrucken von textilen Fasermaterialien nach dem Tintenstrahldruck-Verfahren |
DE69703721D1 (de) * | 1996-07-10 | 2001-01-25 | Pilot Kk | Tinte zur Direktfüllung von Kugelschreibern enthaltend eine wässrige Tintezusammensetzung |
JP2012065583A (ja) * | 2010-09-22 | 2012-04-05 | Sakato Sangyo:Kk | 椎茸の加工品及びその製造方法 |
AU2011203460A1 (en) * | 2010-01-04 | 2012-07-05 | Novozymes A/S | Alpha-amylase variants and polynucleotides encoding same |
UA110317C2 (uk) * | 2008-04-30 | 2015-12-25 | Xyleco Inc | Спосіб підготовки кормового матеріалу |
CN105919872A (zh) * | 2016-06-01 | 2016-09-07 | 合肥丰瑞隆生物科技有限公司 | 杏鲍菇泥面膜及其制备方法 |
CN106071739A (zh) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | 一种猴头菇米粉3d打印食品材料及其加工方法 |
CN108208768A (zh) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | 一种基于马铃薯淀粉的3d打印食品材料及其制备方法 |
CN111248473A (zh) * | 2020-03-18 | 2020-06-09 | 南京财经大学 | 一种猴头菇凝胶食品的4d打印方法 |
CN112210241A (zh) * | 2020-09-14 | 2021-01-12 | 天津华彩顺成装饰材料有限公司 | 莫兰迪色系的油墨、三聚氢胺装饰纸的制备方法以及家具装饰面板 |
CN114128884A (zh) * | 2020-09-03 | 2022-03-04 | 江苏省农业科学院 | 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 |
CN114409924A (zh) * | 2021-11-25 | 2022-04-29 | 南京财经大学 | 一种适用于3d打印的金针菇多糖-大豆蛋白凝胶及其制备方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080005046A1 (en) * | 2001-02-20 | 2008-01-03 | Stamets Paul E | Living systems from cardboard packaging materials |
-
2022
- 2022-08-18 CN CN202210992288.XA patent/CN115336742B/zh active Active
- 2022-12-02 US US18/073,669 patent/US20240057654A1/en active Pending
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5730773A (en) * | 1980-07-29 | 1982-02-19 | Fuji Photo Film Co Ltd | Water-based ink for ink-jet printing |
DE69703721D1 (de) * | 1996-07-10 | 2001-01-25 | Pilot Kk | Tinte zur Direktfüllung von Kugelschreibern enthaltend eine wässrige Tintezusammensetzung |
DE19930867A1 (de) * | 1998-07-08 | 2000-01-13 | Ciba Sc Holding Ag | Verfahren zum Bedrucken von textilen Fasermaterialien nach dem Tintenstrahldruck-Verfahren |
UA110317C2 (uk) * | 2008-04-30 | 2015-12-25 | Xyleco Inc | Спосіб підготовки кормового матеріалу |
AU2011203460A1 (en) * | 2010-01-04 | 2012-07-05 | Novozymes A/S | Alpha-amylase variants and polynucleotides encoding same |
JP2012065583A (ja) * | 2010-09-22 | 2012-04-05 | Sakato Sangyo:Kk | 椎茸の加工品及びその製造方法 |
CN105919872A (zh) * | 2016-06-01 | 2016-09-07 | 合肥丰瑞隆生物科技有限公司 | 杏鲍菇泥面膜及其制备方法 |
CN106071739A (zh) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | 一种猴头菇米粉3d打印食品材料及其加工方法 |
CN108208768A (zh) * | 2018-01-10 | 2018-06-29 | 西北农林科技大学 | 一种基于马铃薯淀粉的3d打印食品材料及其制备方法 |
CN111248473A (zh) * | 2020-03-18 | 2020-06-09 | 南京财经大学 | 一种猴头菇凝胶食品的4d打印方法 |
CN114128884A (zh) * | 2020-09-03 | 2022-03-04 | 江苏省农业科学院 | 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 |
CN112210241A (zh) * | 2020-09-14 | 2021-01-12 | 天津华彩顺成装饰材料有限公司 | 莫兰迪色系的油墨、三聚氢胺装饰纸的制备方法以及家具装饰面板 |
CN114409924A (zh) * | 2021-11-25 | 2022-04-29 | 南京财经大学 | 一种适用于3d打印的金针菇多糖-大豆蛋白凝胶及其制备方法 |
Non-Patent Citations (2)
Title |
---|
Effects of gums on 3D printing performance of Pleurotus eryngii powder;He Anqi 等;《 Journal of Food Engineering》;第第351卷卷(第第2023期期);第1-7页 * |
可食性油墨开辟油墨新天地;田海英;;今日印刷(第02期);全文 * |
Also Published As
Publication number | Publication date |
---|---|
CN115336742A (zh) | 2022-11-15 |
US20240057654A1 (en) | 2024-02-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3741220B1 (en) | Potato-based nutritional recombinant rice formula and preparation method therefor | |
JP5001116B2 (ja) | コンニャク含有食品の製造方法及びコンニャク含有食品 | |
EP2404506A1 (en) | Instant dry noodles and method for producing same | |
WO2013061892A1 (ja) | 飼料又は食品の製造方法 | |
CN104872717B (zh) | 一种低脂肉丸的制备方法 | |
CN109170591A (zh) | 一种高抗性淀粉营养即食米饭及其制作方法 | |
CN108208768A (zh) | 一种基于马铃薯淀粉的3d打印食品材料及其制备方法 | |
CN115336742B (zh) | 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 | |
KR101986841B1 (ko) | 전분류를 이용한 면의 제조 방법 | |
GB2023991A (en) | Preparation of dispersible chocolate liquor by extrusion | |
CN107296073A (zh) | 一种挤压糕点及挤压糕点的制作方法 | |
CN106071781B (zh) | 一种取向度可控的挤压速煮面条及其制备方法 | |
JP5855386B2 (ja) | セルロース複合体 | |
JPH09238630A (ja) | 餅様食品及びその製造方法 | |
US5422133A (en) | Edible material | |
CN104171914A (zh) | 方便食用纯荞麦面挂面 | |
MX2013003355A (es) | Producto alimenticio deshidratado. | |
JP6430730B2 (ja) | 塊状ごま組成物及びその製造方法 | |
CN107095218A (zh) | 马铃薯米及其加工方法 | |
CN113115931A (zh) | 一种淀粉干粉条的制备方法 | |
CN102599462B (zh) | 一种利用挤压技术制备的炸洋葱风味香精 | |
Liu et al. | Applications of physical and chemical treatments in plant‐based gels for food 3D printing | |
CN107095159A (zh) | 八宝米及其加工方法 | |
KR102276846B1 (ko) | 액상 교반식 전자레인지 조리용 찰떡 프리믹스 조성물 | |
CN116369536A (zh) | 一种运动营养蛋白棒及其制备方法 |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant |