阅读说明：本技术 一种适于3d打印的人造海鲜鱼糜复配材料、其制备方法及应用 (Artificial seafood surimi compound material suitable for 3D printing, and preparation method and application thereof ) 是由 吴金鸿 施依 涂兰兰 赵智睿 罗傲天 李文辰 袁承志 李向红 汪少芸 于 2021-08-17 设计创作，主要内容包括：本发明公开了一种适于3D打印的人造海鲜鱼糜复配材料、其制备方法及应用,具体涉及3D打印食品制作领域,以重量份数计,该3D打印材料包括如下成分：白鲢鱼糜75-85份；抗冻肽1-2份；改性豌豆蛋白2-5份；微晶纤维素1-3份；盐1-3份；水10-20份。所述方法以冷冻白鲢鱼糜为主要原料,经过解冻、混合、擂溃等步骤得到能够用于3D打印的鱼糜材料。本发明的复配鱼糜凝胶体系在有效提高鱼糜3D打印成型精度及稳定性的同时,也具有高蒸煮稳定性。(The invention discloses an artificial seafood surimi compound material suitable for 3D printing, a preparation method and application thereof, and particularly relates to the field of 3D printed food preparation, wherein the 3D printed material comprises the following components in parts by weight: 75-85 parts of silver carp surimi; 1-2 parts of antifreeze peptide; 2-5 parts of modified pea protein; 1-3 parts of microcrystalline cellulose; 1-3 parts of salt; 10-20 parts of water. The method takes frozen silver carp surimi as a main raw material, and the surimi material capable of being used for 3D printing is obtained through the steps of unfreezing, mixing, kneading and the like. The compound minced fillet gel system provided by the invention has the advantages that the 3D printing forming precision and stability of minced fillet are effectively improved, and meanwhile, the compound minced fillet gel system also has high cooking stability.)

1. The artificial seafood surimi compound material suitable for 3D printing is characterized by comprising the following components: silver carp surimi, antifreeze peptide, modified pea protein, microcrystalline cellulose, salt and water.

2. The artificial seafood surimi compound material suitable for 3D printing according to claim 1, which is characterized by comprising the following components in parts by weight:

75-85 parts of silver carp surimi;

1-2 parts of antifreeze peptide;

2-5 parts of modified pea protein;

1-3 parts of microcrystalline cellulose;

1-3 parts of salt;

10-20 parts of water.

3. The artificial seafood surimi compound material suitable for 3D printing according to claim 1, which is characterized by comprising the following components in parts by weight:

80 parts of silver carp surimi;

1 part of antifreeze peptide;

2.5 parts of modified pea protein;

1.5 parts of salt;

1.5 parts of microcrystalline cellulose;

and 18 parts of water.

4. A method for preparing the artificial seafood surimi compound material suitable for 3D printing as claimed in any one of claims 1 to 3, which comprises the following steps:

s11, preparing 10% solution from pea protein by using pure water, circularly homogenizing for 3 times in a high-pressure micro-jet homogenizer under the pressure of 160MPa, and freeze-drying to obtain modified pea protein;

s12, unfreezing the frozen silver carp surimi containing the antifreeze peptide in a refrigerator at 4 ℃;

s13, mixing and chopping the unfrozen surimi, the modified pea protein, the microcrystalline cellulose, the salt and ice water at 0-10 ℃ to obtain the artificial seafood surimi compound material suitable for 3D printing.

5. A method for 3D printing of a food product with the artificial seafood surimi formulation suitable for 3D printing as claimed in any one of claims 1 to 3, comprising the following printing steps:

s21, adding the 3D printing material into a capsule of a 3D printer, and designing or selecting a product printing structure model and a printing program in advance in a 3D printing equipment program;

s22, starting a printing program, extruding the 3D printing material on a working platform by the 3D printing equipment according to the layered information of a preset product structure model in a layered printing mode, and extruding and stacking the material into a three-dimensional solid structure by an extrusion nozzle under the control of the software system 3D model and the capsule temperature and the printing speed, so as to manufacture a 3D printing finished product;

s23, curing the printed product through heating, cooking and other processes to obtain the 3D printed fish cake product.

6. An artificial seafood food product prepared by the method of claim 4 or 5.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to an artificial seafood surimi compound material suitable for 3D printing, a preparation method of the surimi compound material and an artificial seafood method for 3D printing by using the surimi compound material.

Background

Artificial food (also called bionic food), which is to use scientific means to make ordinary food into valuable and rare food. The bionic food is not polymerized from chemical raw materials, and is prepared by selecting common food containing similar components as raw materials according to the nutritional components of the bionic natural food to prepare various bionic food with similar structure and nutritional components.

3D printing is a rapid prototyping technology, and the traditional printing method thereof is a technology for constructing an object by using a bondable material such as powdered metal or plastic and the like and by using a layer-by-layer printing mode on the basis of a digital model file. In recent years, 3D printed food has attracted attention and has become a research hotspot. The 3D printing technology has high processing flexibility which is never existed in the traditional food processing industry, and can meet the individual requirements of consumers on food styles; can quickly make food, saves a large amount of manpower and material resources and is not limited by space and appliances.

Silver carp is one of the large freshwater fishes with the highest yield in China, is easy to raise, grows fast and has low cost, but the silver carp is low in price because of thin and numerous thorns and unsatisfactory flavor. The surimi product is a typical food with three high and one low, has the characteristics of low calorie, low fat, low cholesterol and high protein, is an ideal food and has quite wide development prospect. However, at present, China mostly sells middle and low-grade frozen minced fillet products, the processing level is low, frozen denaturation of the frozen minced fillet is easy to occur in the frozen storage process, and the texture characteristics of the minced fillet products, such as viscoelasticity and water retention, are reduced. The surimi raw material is difficult to shape due to the composition characteristics of the surimi raw material, the raw material is difficult to recombine to form a plastic material which can be linearly printed, and the processed shape has poor durability and stability, so that the product quality is lower than that of the traditional forming method, and the development of the surimi raw material in the field of 3D printed food is restricted.

Disclosure of Invention

Therefore, the invention aims to provide an artificial seafood surimi compound material for 3D printing, and the invention creatively develops the compound application of various quality modifiers using modified pea protein, microcrystalline cellulose and antifreeze peptide and optimizes the application specific process conditions by combining printing stability and formability through applying the special action principle of the modified pea protein, the microcrystalline cellulose and the antifreeze peptide on the regulation of the network structure of surimi gel, and develops a surimi-based 3D printing food material new material which can meet the requirement of 3D printing artificial seafood forming. The 3D printing material provided by the invention has good extrudability, viscoelasticity and forming and printing stability, can meet the forming requirement of 3D printing and forming food, and has the advantages of rich product appearance and high nutritive value. The method takes frozen silver carp surimi as a main raw material, and the surimi material which can be used for 3D printing is obtained through the steps of unfreezing, mixing, kneading and the like. The compound minced fillet gel system provided by the invention has the advantages that the 3D printing forming precision and stability of minced fillet are effectively improved, and meanwhile, the compound minced fillet gel system has high cooking stability

In order to solve the technical problems, the invention adopts the following technical scheme:

the artificial seafood surimi compound material suitable for 3D printing comprises the following components: silver carp surimi, antifreeze peptide, modified pea protein, microcrystalline cellulose, salt and water.

Preferably, the artificial seafood surimi compound material suitable for 3D printing comprises the following components in parts by weight:

75-85 parts of silver carp surimi;

1-2 parts of antifreeze peptide;

2-5 parts of modified pea protein;

1-3 parts of microcrystalline cellulose;

1-3 parts of salt;

10-20 parts of water.

Further preferably, the artificial seafood surimi compound material suitable for 3D printing comprises the following components in parts by weight: the paint comprises the following components in parts by weight:

80 parts of silver carp surimi;

1 part of antifreeze peptide;

2.5 parts of modified pea protein;

1.5 parts of salt;

1.5 parts of microcrystalline cellulose;

and 18 parts of water.

A preparation method of the artificial seafood surimi compound material suitable for 3D printing comprises the following steps:

s11, preparing pea protein into a solution, homogenizing for 3 times by 160MPa pressure circulation dynamic microjet, and freeze-drying to obtain modified pea protein;

s12, unfreezing the frozen silver carp surimi containing the antifreeze peptide in a refrigerator at 4 ℃;

s13, mixing and chopping the unfrozen surimi, the modified pea protein, the microcrystalline cellulose, the salt and ice water at 0-10 ℃ to obtain the artificial seafood surimi compound material suitable for 3D printing.

A method for 3D printing of food by using the artificial seafood surimi compound material suitable for 3D printing comprises the following printing steps:

s21, adding the 3D printing material into a capsule of a 3D printer, and designing or selecting a product printing structure model and a printing program in advance in a 3D printing equipment program;

s22, starting a printing program, extruding the 3D printing material on a working platform by the 3D printing equipment according to the layered information of a preset product structure model in a layered printing mode, and extruding and stacking the material into a three-dimensional solid structure by an extrusion nozzle under the control of the software system 3D model and the capsule temperature and the printing speed, so as to manufacture a 3D printing finished product;

s23, curing the printed product through heating, cooking and other processes to obtain the 3D printed fish cake product.

The artificial seafood is prepared by the method.

Compared with the prior art, the invention has the following beneficial effects:

the 3D printed artificial seafood surimi compound material provided by the invention takes silver carp surimi as a main raw material, improves the processability of frozen surimi by adding antifreeze peptide, and is beneficial to the development of freshwater fish resources in China. Furthermore, the modified pea protein and the minced fillet protein interact with each other through the addition of the modified pea protein and the microcrystalline cellulose, so that the network structure of the minced fillet gel can be effectively improved, the gel strength of the minced fillet can be effectively improved to 2401.81 +/-16.37 g multiplied by mm, and compared with the existing commercially available fish gelatin strength (the minced fillet gel strength is 1500.23 +/-8.48 g multiplied by mm), the gel strength is improved by nearly 60%, and the defects of weak gel strength and easy gel deterioration of the freshwater fish are perfectly overcome; the shearing and thinning characteristics of the minced fillet material can be improved, so that the minced fillet material is easier to discharge in the printing process, and the 3D printing forming precision is effectively improved.

In addition, the modified pea protein particles and the microcrystalline cellulose are used as fillers and are embedded in the minced fillet gel network to be used as supports, so that the 3D printed minced fillet gel product can be effectively prevented from collapsing in the placing process and deforming after cooking.

The capsule type extrusion processing mode is adopted, so that the limitation of the traditional linear 3D printing material on the plasticity of the material is avoided, the food raw material can be quickly molded according to the 3D printing requirement after being processed under the appropriate blending control of the material fluidity and the extrusion property, the requirements of different product appearance forms, taste, flavor and nutrition are met, and the capsule type extrusion processing method is particularly suitable for being eaten by picky children and old people with difficulties in chewing and swallowing and needs to supplement nutrition.

The development of the modified pea protein-frozen minced fillet compound material for 3D printing replaces the traditional food 3D printing materials such as chocolate, dough and the like, and simultaneously endows the product with more nutrition and functional health-care effects such as high protein nutrition, high dietary fiber and the like.

As is well known, pea protein is a low-price and low-sensitization complete protein and has rich nutritional value. The inventor of the invention finds that the preparation of the surimi gel by partially replacing myofibrillar proteins with pea proteins can enhance the strength of the surimi gel and make the surimi gel healthier due to the addition of the pea proteins. However, the solubility of the commercial pea protein is poor, so that the related functional properties (such as emulsifying property, foaming property, water holding property, oil holding property and the like) of the pea protein are reduced, and the pea protein is not beneficial to being directly compounded and added with the minced fillet material. In order to solve the problem, the inventor creatively discovers that pea protein is modified by a high-pressure micro-jet homogenization technology through a large amount of experiments and theoretical researches, so that the solubility, the emulsibility and the water and oil retention of the pea protein are enhanced, the pea protein can be embedded into a surimi gel network to be used as a support, and the 3D printing surimi gel product can be effectively prevented from collapsing and deforming after being cooked.

In order to further optimize the gel property of the minced fillet, the inventor of the invention also adds microcrystalline cellulose, and the addition of the microcrystalline cellulose can not only improve the foaming stability and the emulsibility of the frozen food, but also effectively prevent the growth of ice crystals, so that the frozen food has a fine, smooth and soft mouthfeel. The microcrystalline cellulose added into the minced fillet can be used as a fat substitute to reduce food calorie and improve the stability of the minced fillet in the frozen storage process, and the minced fillet has better lubricity and is easier to extrude. Because the microcrystalline cellulose can also effectively improve the stability of the product, the minced fillet can still keep the quality after being cooked.

Therefore, the compound minced fillet gel system provided by the invention has high cooking stability while effectively improving 3D printing forming precision and stability of minced fillet.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a octopus bionic product prepared in example 1;

FIG. 2 is a flow chart of the preparation and 3D printing process of the minced fillet compound material provided by the invention;

FIG. 3 is an SEM electron micrograph of the 3D printed minced fillet modified material at 135 times;

FIG. 43D is a 2000 SEM micrograph of surimi-modified material;

FIG. 5 is an SEM electron micrograph of the natural minced fillet at 140 times;

FIG. 6 is a SEM electron micrograph of natural minced fillet of 2000 times.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides an artificial seafood surimi compound material suitable for 3D printing, which comprises the following components: silver carp surimi, antifreeze peptide, modified pea protein, microcrystalline cellulose, salt and water.

Preferably, the artificial seafood surimi compound material suitable for 3D printing comprises the following components in parts by weight:

75-85 parts of silver carp surimi;

1-2 parts of antifreeze peptide;

2-5 parts of modified pea protein;

1-3 parts of microcrystalline cellulose;

1-3 parts of salt;

10-20 parts of water.

Further preferably, the artificial seafood surimi compound material suitable for 3D printing comprises the following components in parts by weight: the paint comprises the following components in parts by weight:

80 parts of silver carp surimi;

1 part of antifreeze peptide;

2.5 parts of modified pea protein;

1.5 parts of salt;

1.5 parts of microcrystalline cellulose;

and 18 parts of water.

The preparation method of the artificial seafood surimi compound material suitable for 3D printing comprises the following steps:

s11, preparing 10% solution of pea protein by using pure water, placing the solution in a high-pressure micro-jet homogenizer for 3 times of circulating homogenization under the pressure of 160MPa, and freeze-drying to obtain the modified pea protein.

S12, unfreezing the frozen silver carp surimi containing the antifreeze peptide in a refrigerator at 4 ℃;

s13, mixing and chopping the unfrozen surimi, the modified pea protein, the microcrystalline cellulose, the salt and ice water at 0-10 ℃ to obtain the artificial seafood surimi compound material suitable for 3D printing.

A method for 3D printing of food by using the artificial seafood surimi compound material suitable for 3D printing comprises the following printing steps:

s21, adding the 3D printing material into a capsule of a 3D printer, and designing or selecting a product printing structure model and a printing program in advance in a 3D printing equipment program;

s22, starting a printing program, extruding the 3D printing material on a working platform by the 3D printing equipment according to the layered information of a preset product structure model in a layered printing mode, and extruding and stacking the material into a three-dimensional solid structure by an extrusion nozzle under the control of the software system 3D model and the capsule temperature and the printing speed, so as to manufacture a 3D printing finished product;

s23, curing the printed product through heating, cooking and other processes to obtain the 3D printed fish cake product.

The invention effectively expands the application range of the minced fillet and is suitable for the source of food 3D printing materials, and has the following advantages: 1. by adding the modified pea protein, the microcrystalline cellulose and the antifreeze peptide, the gel strength of the minced fillet can be effectively improved, and the defects of weak gel strength and easy gel deterioration of the freshwater fish are overcome; the shearing thinning characteristic of the minced fillet material can be improved, so that the minced fillet material is easier to discharge in the printing process, and the 3D printing forming precision is effectively improved; the modified pea protein particles can also be used as a filler and embedded in the surimi gel network to be used as a support, so that the 3D printed surimi gel product can be effectively prevented from collapsing in the placing process and deforming after cooking; the antifreeze peptide can effectively improve the processability of the minced fillet after frozen storage, and is favorable for storing a better network structure after the minced fillet product is formed. 2. The pea protein is rich in essential amino acid, has low allergenicity and higher nutritional value compared with soybean protein, and can enrich the nutritional substances of a raw material system by compounding the modified pea protein and minced fillet. 3. The microcrystalline cellulose can be used as a high-temperature stabilizer, a non-nutritional filler and a shape-preserving agent, is not digested and absorbed by human bodies, and can promote intestinal peristalsis, so that the microcrystalline cellulose is an ideal low-energy food additive. 4. The development of the modified pea protein-minced fillet compound 3D printing material replaces the traditional food 3D printing materials such as chocolate, dough and the like, endows the product with more nutrition and functional health-care effects, and is a novel formula food material for developing nutritional and healthy 3D printing food.

Aiming at the problems, the modified pea protein and microcrystalline cellulose are added, so that the shear thinning characteristic of the surimi material is improved, the surimi material is easier to discharge in the printing process, the 3D printing forming precision is effectively improved, meanwhile, the modified pea protein particles can also be used as a filler and embedded in a surimi gel network to be used as a support, and the 3D printed surimi gel product can be effectively prevented from collapsing in the placing process and deforming after cooking.

Meanwhile, the pea protein is rich in essential amino acid, and compared with the soybean protein, the pea protein has low hyposensitization and higher nutritional value, and can be compounded with the surimi protein to form a printable material by adopting a homogeneous modification technology; the microcrystalline cellulose can be used as high temperature stabilizer, non-nutritional filler, and shape-keeping agent, and is not digested and absorbed by human body, and has effects of promoting intestinal tract movement, and regulating intestinal tract health. According to the invention, the texture characteristics of the minced fillet are improved, the nutritional ingredients in the raw material system are enriched, and the food 3D printing material which is rich in nutrition and stable in structure after processing is finally developed.

The invention provides a method for processing and applying antifreeze peptide in frozen minced fillet to improve the processing and applying quality of frozen minced fillet.

The minced fillet has the gel characteristic due to denaturation of the minced fillet protein and aggregation of an unfolded protein structure, can be used as a 3D food printing material, can open up a new way for the traditional minced fillet product processing, and promotes the development of the minced fillet processing industry.

The invention provides the following examples:

example 1:

the modified pea protein-frozen minced fillet compound material for 3D printing is composed of the following raw materials in parts by weight: 80 parts of silver carp surimi; 1 part of antifreeze peptide; 2.5 parts of modified pea protein; 1.5 parts of salt; 1.5 parts of microcrystalline cellulose; and 18 parts of water.

As shown in fig. 3, the production method of the artificial seafood surimi compound material suitable for 3D printing comprises the following process steps:

(1) preparing 10% solution of pea protein with pure water, circularly homogenizing for 3 times in a high-pressure microfluidizer at room temperature under 160MPa pressure to perform functional modification on the pea protein, and freeze-drying to obtain modified pea protein;

(2) unfreezing frozen silver carp surimi containing antifreeze peptide in a refrigerator at 4 ℃;

(3) mixing and chopping the unfrozen surimi, the modified pea protein, the microcrystalline cellulose, the salt and the ice water at 0-10 ℃ to obtain the artificial seafood surimi compound material suitable for 3D printing;

(4) adding the material to a capsule in a 3D printer;

(5) and starting the 3D printing program, and extruding the 3D printing material on the working platform by the 3D printer according to preset model layering information so as to stack the three-dimensional solid food.

(6) And (3) placing the printed product in a steamer, and steaming for 10 minutes to obtain a 3D printed finished product, which is shown in figure 1.

Example 2:

the embodiment provides an artificial seafood surimi compound material suitable for 3D printing, which is composed of the following raw materials in parts by weight: 85 parts of silver carp surimi; 2 parts of antifreeze peptide; 3 parts of modified pea protein; 2 parts of salt; 1 part of microcrystalline cellulose; and 15 parts of water.

The production method of the artificial seafood surimi compound material suitable for 3D printing comprises the following process steps:

(1) preparing 10% solution of pea protein with pure water, placing in a high-pressure micro-jet homogenizer under 160MPa pressure for 3 times of circulation homogenization, and freeze-drying;

(2) unfreezing frozen silver carp surimi containing antifreeze peptide in a refrigerator at 4 ℃;

(3) mixing and chopping the unfrozen surimi, the modified pea protein, the microcrystalline cellulose, the salt and the ice water at 0-10 ℃ to obtain the artificial seafood surimi compound material suitable for 3D printing;

(4) adding the material to a capsule in a 3D printer;

(5) and starting the 3D printing program, and extruding the 3D printing material on the working platform by the 3D printer according to preset model layering information so as to stack the three-dimensional solid food.

(6) And (5) placing the printed product in a steamer, and steaming for 10 minutes to obtain a 3D printed finished product, which is shown in figure 2.

FIGS. 3 and 4 are SEM scanning electron micrographs of the artificial seafood surimi compound material for 3D printing prepared by the invention, and FIGS. 5 and 6 are SEM scanning electron micrographs of commercially available surimi compound materials; as can be seen from the figures 3 and 4, compared with the commercial natural minced fillet material, the artificial seafood minced fillet compound material for 3D printing prepared by the invention has the advantages that the relative holes are smaller and the network structure is more compact as the modified material is filled into the pore structure of the modified pea protein network structure.

The invention effectively expands the application range of the minced fillet and is suitable for the source of food 3D printing materials, and has the following advantages: 1. by adding the modified pea protein, the microcrystalline cellulose and the antifreeze peptide, the gel strength of the minced fillet can be effectively improved, and the defects of weak gel strength and easy gel deterioration of the freshwater fish are overcome; the shearing thinning characteristic of the minced fillet material can be improved, so that the minced fillet material is easier to discharge in the printing process, and the 3D printing forming precision is effectively improved; the modified pea protein particles can also be used as a filler and embedded in the surimi gel network to be used as a support, so that the 3D printed surimi gel product can be effectively prevented from collapsing in the placing process and deforming after cooking; the antifreeze peptide can effectively improve the processability of the minced fillet after frozen storage, and is favorable for storing a better network structure after the minced fillet product is formed. 2. The pea protein is rich in essential amino acid, has low allergenicity and higher nutritional value compared with soybean protein, and can enrich the nutritional substances of a raw material system by compounding the modified pea protein and minced fillet. 3. The microcrystalline cellulose can be used as a high-temperature stabilizer, a non-nutritional filler and a shape-preserving agent, is not digested and absorbed by human bodies, and can promote intestinal peristalsis, so that the microcrystalline cellulose is an ideal low-energy food additive. 4. The development of the modified pea protein-minced fillet compound 3D printing material replaces the traditional food 3D printing materials such as chocolate, dough and the like, endows the product with more nutrition and functional health-care effects, and is a novel formula food material for developing nutritional and healthy 3D printing food.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.