阅读说明：本技术 一种风味油胶3d打印食品的制备方法 (Preparation method of flavor oleo-gum 3D printing food ) 是由 徐献兵 毕安琪 宋亮 杜明 吴超 董秀萍 白长军 于 2020-07-20 设计创作，主要内容包括：本发明公开了一种风味油胶3D打印食品的制备方法,以酪蛋白和果胶为原料,配置成溶液；再使用风味食用油对所述溶液进行调味,经过均质获得风味油胶；所述风味油胶能用通过3D打印,获得具有一定形状的3D打印食品。本发明首次应用风味油来制备油胶,风味的添加使其更在食品领域具有市场前景。同时,应用果胶增加酪蛋白稳定的风味油胶的硬度,使其可以用作3D打印的材料,打印具有特定形状的食品级材料,可以作为食品直接食用。(The invention discloses a preparation method of a flavor oleo-gum 3D printing food, which takes casein and pectin as raw materials to prepare a solution; flavoring the solution with edible flavor oil, and homogenizing to obtain flavor oil gel; the flavor oil gel can be printed in a 3D mode to obtain 3D printed food with a certain shape. The flavor oil is applied to prepare the oil gel for the first time, and the flavor is added, so that the oil gel has market prospect in the field of food. Meanwhile, pectin is used for increasing the hardness of the casein-stabilized flavor oil gel, so that the casein-stabilized flavor oil gel can be used as a 3D printing material, can be used for printing food-grade materials with specific shapes, and can be directly eaten as food.)

1. A preparation method of a flavor oleo-gum 3D printing food is characterized by comprising the following steps:

s1, preparation of casein solution: mixing casein with water, stirring until the casein is hydrated to prepare a casein solution A with the concentration of 0.01-0.05 g/ml, and adjusting the pH value of the casein solution A to 10-12 to obtain a casein solution B;

s2, adding pectin: adding pectin into the casein solution B in the step S1 to the concentration of 0.01-0.05 g/ml to obtain a casein solution C;

s3, pH adjustment: adjusting the pH value of the casein solution C obtained in the step S2 to 2-3 to obtain a casein solution D;

s4, preparing an oil-water mixture: mixing the casein solution D obtained in the step S3 with flavor oil according to the volume ratio of 1: 3-1: 4 to obtain an oil-water mixture;

s5, homogenizing: homogenizing the oil-water mixture obtained in the step S4 to obtain flavor oil glue;

s6, 3D printing: and 3D printing is carried out on the flavor oil glue obtained in the step S5, so that the flavor oil glue 3D printed food is obtained.

2. The preparation method of the flavor oil gel 3D printed food according to claim 1, wherein the stirring time in the step S1 is 1-12 h.

3. The method for preparing 3D printed flavor oleogel according to claim 1, wherein the concentration of casein solution A in step S1 is 0.03 g/ml.

4. The method for preparing 3D-printed flavor oleogel according to claim 1, wherein the pectin concentration in step S2 is 0.05 g/ml.

5. The method for preparing 3D flavor oleogel printing food according to claim 1, wherein the pH of the casein solution D in step S3 is 3.

6. The preparation method of the flavor oil gel 3D printing food as claimed in claim 1, wherein the flavor oil obtained in step S4 is prepared by mixing litsea pungens oil and soybean oil according to a mass ratio of 1: 1.

7. The method for preparing 3D-printed flavor oleogel according to claim 1, wherein the homogenization parameters in step S5 are: 7000 to 8500r/min for 1 to 2 min.

8. The preparation method of the flavor oil gel 3D printing food as claimed in claim 1, wherein the 3D printing parameters of the step S6 are as follows: the nozzle diameter of the 3D printer is 0.8-2 mm, the platform moving speed is 10-30 mm/s, the extrusion speed is as follows: 5.0-6.0 mm³/s。

9. The preparation method of the flavor oleogel 3D printed food according to claim 1, comprising the steps of:

s1, preparation of casein solution: preparing a protein solution from 1.5g of casein and 50mL of water, and stirring for 10 hours to obtain a casein solution A; adjusting the pH of the casein solution A to the pH11 by using 0.5g/mL KOH to obtain a casein solution B;

s2, adding pectin: adding pectin into the casein solution B in the step S1 to the concentration of 0.05g/ml to obtain a casein solution C;

s3, pH adjustment: adjusting the pH of the casein solution C obtained in the step S2 to 3 by using 12mol/L hydrochloric acid to obtain a casein solution D;

s4, preparing an oil-water mixture: mixing the casein solution D obtained in the step S3 with flavor oil to obtain an oil-water mixture, wherein the volume ratio of the casein solution D to the flavor oil is 1: 3; the flavor oil is prepared by mixing litsea pungens oil and soybean oil according to a mass ratio of 1: 1;

s5, emulsion preparation: s4, rotating and homogenizing the oil-water mixture at 8000r/min for 2min to obtain flavor oil glue;

s6, 3D printing: 3D printing is carried out on the flavor oil glue obtained in the step S5, the diameter of a nozzle of the 3D printer is 1mm, the moving speed of a platform is 20mm/S, and the extrusion speed is 5.2mm³S; the printing shape is set to be cylindrical, and 20 layers of printing are carried out to obtain the flavor oil gel 3D printing food.

Technical Field

The invention belongs to the technical field of preparation of flavor oleo-gum, and particularly relates to a preparation method of a 3D printed food of the flavor oleo-gum.

Background

3D printing is a rapid prototyping printing technique. Compared with the traditional process of producing a model for producing a product with a specific shape, the 3D printing technology has the advantages of rapid forming, time and labor saving, and application of the unique properties of manufacturing a complex structure and customizing service, and is concerned by the technology in the food field. In recent years, there have been reports on the application of 3D printing in the food field. For example, the gel product prepared by compounding potato powder and whole milk with various additives can realize 3D printing, but the method has strict control on the temperature in the preparation process, and the milk concentration, the additive concentration and the ratio of the two also have influence on the product. This stringent requirement leads to a technical hurdle in the large-scale application of the product. In addition, 3D printing can be realized by utilizing gel milk prepared from whey protein, but the whey protein powder needs to be heated at 70 ℃ for 60 minutes and can be further utilized after a complex treatment process of immediately cooling to room temperature by using an ice bath. However, the complicated treatment process makes the product incapable of being produced industrially. Therefore, the development of a novel material which is rapid, simple and convenient in gel preparation method, wide in application range and capable of performing 3D printing is a technical problem which still needs to be solved.

Casein can be used to develop flavor oil gel due to its good adsorbability. Meanwhile, the process of preparing the flavor oleo-gum by using casein is very simple and convenient and has no strict regulation. Therefore, casein becomes a new choice for preparing the flavor oil gum. However, the colloidal emulsion prepared by using casein alone has low hardness, so that the application of the colloidal emulsion in 3D printing is limited, and the obtained product has no excessive advantages in flavor and cannot attract consumers. Therefore, the development of the preparation method of the flavor oleogel 3D printing food is of great significance to the development of related products.

Disclosure of Invention

In order to achieve the purpose, the invention provides a preparation method of a 3D printing food of flavor oleo-gum, which comprises the following steps:

s1, preparation of casein solution: mixing casein with water, stirring until the casein is fully hydrated to prepare a casein solution A with the concentration of 0.01-0.05 g/ml, adjusting the pH of the casein solution A to 10-12, and completely dissolving the casein in the water to obtain a casein solution B; the hydration means that: the protein interacts with water, so that the protein fully absorbs water and swells;

s2, adding pectin: adding pectin into the casein solution B in the step S1 to the concentration of 0.01-0.05 g/ml to obtain a casein solution C;

s3, pH adjustment: adjusting the pH value of the casein solution C to 2-3 to obtain a casein solution D;

s4, preparing an oil-water mixture: mixing the casein solution D obtained in the step S3 with flavor oil according to the volume ratio of 1: 3-1: 4 to obtain an oil-water mixture; the flavor oil is flavor edible oil;

s5, homogenizing: homogenizing the oil-water mixture obtained in the step S4 to obtain flavor oil glue;

s6, 3D printing: and (5) filling the flavor oil glue obtained in the step (S5) into a filling barrel of a 3D printer, connecting a machine with a computer to set parameters and print shapes, and performing 3D printing to obtain the flavor oil glue 3D printed food. The printing shape can be selected according to actual production needs.

In a preferable mode, the stirring time in the step S1 is 1-12 h; the concentration of the casein solution A is 0.03 g/ml.

Preferably, the pectin is added in an amount of 0.05g/ml in step S2.

Preferably, the casein solution D of step S3 has a pH of 3.

Preferably, the flavor oil in step S4 is prepared from litsea cubeba oil and soybean oil in a mass ratio of 1: 1.

Preferably, in step S5, the homogenization parameters are: 7000 to 8500r/min for 1 to 2 min.

In an optimal mode, in step S6, the 3D printing parameters include a nozzle diameter of 0.8-2 mm, a platform moving speed of 10-30 mm/S, and an extrusion speed of: 5.0～6.0mm³s; the 3D printer model is: FPE2, brand: shanghai Fuqifan machine type rapid forming machine. In a preferred mode, the preparation method of the flavor oil gel 3D printing food comprises the following steps:

s1, preparation of casein solution: weighing 1.5g of casein and 50mL of water to prepare a protein solution, stirring for 10h to obtain a casein solution A, and then adjusting the pH of the casein solution A to 11 by using 0.5g/mL of KOH so as to completely dissolve the casein in the water to obtain a casein solution B;

s2, adding pectin: adding pectin into the casein solution B in the step S1 to the concentration of 0.05g/ml to obtain a casein solution C;

s3, pH adjustment: then, using 12mol/L concentrated hydrochloric acid to adjust the pH of the casein solution C obtained in the step S2 to 3 to obtain a casein solution D;

s4, preparing an oil-water mixture: mixing the casein solution D obtained in the step S3 with flavor oil to obtain an oil-water mixture, wherein the volume ratio of the casein solution D to the flavor oil is 1: 3; the flavor oil is prepared by mixing litsea pungens oil and soybean oil according to a mass ratio of 1: 1;

s5, emulsion preparation: homogenizing the oil-water mixture prepared in the step S4 for 2min at the rotation speed of 8000r/min in a homogenizer to obtain flavor oil glue;

s6, 3D printing: filling the flavor oil glue obtained in the step S5 into a filling barrel of a 3D printer, setting parameters and printing shapes by connecting a machine with a computer, wherein the diameter of a nozzle is 1mm, the moving speed of a platform is 20mm/S, and the extrusion speed is 5.2mm³S; the printing shape of the 3D printing food is set to be cylindrical, and 20 layers of printing are carried out to obtain the 3D printing food of the flavor oleoresin.

The invention has the beneficial effects that:

1. the pectin is used for increasing the hardness of the casein stable flavor oleo-gum, so that the casein stable flavor oleo-gum can be used as a 3D printing material, a food-grade material with a specific shape is printed, and the casein stable flavor oleo-gum can be directly eaten as food.

2. The flavor oil is applied to prepare the flavor oil glue for the first time, and the flavor oil glue has market prospect in the field of food due to the addition of the flavor.

3. The key point of the method for 3D printing is that the pectin is selected to increase the hardness of the emulsion, and the flavor oil gum prepared by casein complex pectin has higher storage modulus, so that 3D printing can be performed.

Drawings

Fig. 1 is an appearance diagram of a 3D printing structure of flavor oil gel obtained in example 1 of the present invention.

Fig. 2 is an appearance diagram of a 3D printing structure of the flavor oil gel obtained in embodiment 3 of the present invention.

FIG. 3 is an appearance diagram of a 3D printing structure of the flavor oil gel obtained in comparative example 1 of the present invention.

FIG. 4 is a microscopic morphology of the flavor oil gel obtained in example 1 of the present invention observed under a scanning electron microscope.

FIG. 5 is a microscopic morphology of the flavor oil gel obtained in example 3 of the present invention observed under a scanning electron microscope.

FIG. 6 is a microscopic morphology of the flavor oil gel obtained in comparative example 1 of the present invention observed under a scanning electron microscope.

FIG. 7 is an appearance diagram of a 3D printing structure of the flavor oil gel obtained in comparative example 2 of the present invention.

FIG. 8 is an appearance diagram of a 3D printing structure of the flavor oil gel obtained in comparative example 3 of the present invention.

FIG. 9 is a microscopic morphology of the flavor oil gel obtained in example 2 of the present invention observed under a scanning electron microscope.

Fig. 10 is an appearance diagram of a 3D printing structure of the flavor oil gel obtained in example 2 of the present invention.

Detailed Description

The present invention is further illustrated by the following specific examples, but the embodiments of the present invention are not limited thereto.

The invention provides a preparation method of flavor oil glue capable of being printed in a 3D mode, which comprises the following steps:

s1, preparation of casein solution: mixing casein with water, stirring for 1-12 h until the casein is fully hydrated to prepare a casein solution A with the concentration of 0.01-0.05 g/mL, and adjusting the pH value of the casein solution A to 11 by using 0.5g/mL KOH so that the casein is completely dissolved in the water to obtain a casein solution B; the hydration means that: the protein interacts with water, so that the protein fully absorbs water and swells;

s2, adding pectin: adding pectin into the casein solution B in the step S1 to the concentration of 0.01-0.05 g/ml to obtain a casein solution C;

s3, pH adjustment: then, adjusting the pH of the protein solution to 2-3 by using 12mol/L concentrated hydrochloric acid to obtain a casein solution D;

s4, preparing an oil-water mixture: mixing the casein solution D obtained in the step S3 with flavor oil according to the volume ratio of 1: 3-1: 4 to obtain an oil-water mixture; the flavor oil is flavor edible oil;

s5, homogenizing: and homogenizing the oil-water mixture obtained in the step S4 at 7000-8500 r/min for 1-2 min to obtain the flavor oil glue.

S6, 3D printing: and (4) filling the flavor oil glue obtained in the step (S5) into a filling barrel of a 3D printer, and setting parameters and printing shapes by connecting a machine with a computer, wherein the parameters are as follows: the diameter of the nozzle is 0.8-2 mm, the moving speed of the platform is 10-30 mm/s, and the extrusion speed is as follows: 5.0-6.0 mm³(s) obtaining 3D printing food; the 3D printer model is: FPE2, brand: shanghai Fuqifan machine type rapid forming machine.

The model of the 3D printer used in the following examples is, unless otherwise specified: FPE2, brand: shanghai Fuqifan machine type rapid forming machine.