阅读说明：本技术 一种适用于3d打印的低gi软材及其制备方法、低gi饼干及其制备方法 (Low-GI (glycemic index) soft material suitable for 3D printing and preparation method thereof, low-GI biscuit and preparation method thereof ) 是由 肖志刚 李响 罗志刚 张雪萍 杨庆余 王娜 张一凡 朱旻鹏 王含 于 2021-01-19 设计创作，主要内容包括：本发明公开了一种适用于3D打印的低GI软材,其浆料包括如下重量百分配比的原料：改性蛋白质45％-55％、洋前车子壳粉5％-10％、低筋粉5％-10％、奇亚籽10％-20％、食用盐1％-2％、脱脂乳粉0.5％-2％、凝固剂0.02％-0.05％、稳定剂3％-10％、甜味剂10％-25％、椰子油5％-20％。本发明提供的一种适用于3D打印的低GI软材及其制备方法、低GI饼干及其制备方法,利用该技术制得的3D打印原料应用于低GI饼干的制作,可以提高饼干制品的功能性和产品附加价值,最大限度满足特殊人群的需要,设计灵活,可个性化定制,同时实现批量定制生产,使快速制造变得经济节约,符合现代科学技术发展与人们高质量的生活需求。(The invention discloses a low GI soft material suitable for 3D printing, wherein the slurry comprises the following raw materials in percentage by weight: 45-55% of modified protein, 5-10% of Plantago ovata husk powder, 5-10% of low-gluten flour, 10-20% of chia seed, 1-2% of edible salt, 0.5-2% of skim milk powder, 0.02-0.05% of coagulant, 3-10% of stabilizer, 10-25% of sweetener and 5-20% of coconut oil. The 3D printing raw material prepared by the technology is applied to the preparation of the low GI biscuit, so that the functionality and the product added value of a biscuit product can be improved, the requirements of special people are met to the maximum extent, the design is flexible, personalized customization is realized, and meanwhile, batch customization production is realized, so that the rapid manufacturing becomes economic and economical, and the low GI biscuit meets the modern scientific and technical development and the high-quality life requirements of people.)

1. The low GI soft material suitable for 3D printing is characterized in that the slurry comprises the following raw materials in percentage by weight: 45-55% of modified protein, 5-10% of Plantago ovata husk powder, 5-10% of low-gluten flour, 10-20% of chia seed, 1-2% of edible salt, 0.5-2% of skim milk powder, 0.02-0.05% of coagulant, 3-10% of stabilizer, 10-25% of sweetener and 5-20% of coconut oil.

2. The soft material with low GI according to claim 1, wherein the raw material protein in the modified protein is any one of soy protein, mung bean protein, peanut protein, rice protein and wheat protein.

3. The soft low-GI material according to any one of claims 1-2, wherein the sweetener is any one of stevioside, arabitol and mogroside.

4. The method for preparing a low GI soft material according to any one of claims 1 to 3, comprising the steps of:

1) premixing: mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in percentage by weight to obtain composite powder;

2) homogenizing: mixing coconut oil and a sweetening agent according to the weight percentage, preparing a stable solution by using a homogenizer after mixing, and uniformly stirring the obtained stable solution and the composite powder to finally obtain the low GI soft material suitable for 3D printing.

5. The method for preparing a low GI yielding material according to claim 4, wherein the protein composite powder is obtained by the following method: firstly, modifying raw material protein by a microwave-assisted method to obtain modified protein, then mixing the obtained modified protein with low gluten flour and Japanese plantain seed shell flour in proportion, uniformly mixing, and drying to obtain protein composite powder.

6. The method for preparing a soft material with low GI according to claim 5, wherein the modification treatment of the protein by the microwave-assisted method is specifically: dissolving raw material protein in PBS buffer solution with pH of 7.0, stirring uniformly, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 300W-700W, the microwave time is 2min-10min, and the material-liquid ratio is 1: 5-11.

7. The method of preparing a soft material with low GI according to claim 4, wherein the water is used as a solvent when the stable solution is prepared by a homogenizer, wherein the sweetener comprises 10-25 wt%, coconut oil 5-20 wt%, and water 30-50 wt%.

8. A low GI biscuit characterized by being produced by using the low GI soft material according to any one of claims 1 to 3 as a 3D printing material.

9. The method of making a low GI biscuit according to claim 8, comprising the steps of:

and injecting the low GI soft material into a 3D printing device, printing according to a model preset by CAD, and baking to obtain the low GI biscuit made of the low GI soft material, wherein the baking temperature is 150 ℃.

Technical Field

The invention relates to the technical field of 3D printed food processing, in particular to a low-GI (glycemic index) soft material suitable for 3D printing, a soft material preparation method and a biscuit preparation method.

Background

With the improvement of the living standard of the people, the dining table diet structure of people is improved, high-energy and finely and deeply processed foods occupy the dining table of people, the diabetes and obesity rate of China is increased year by year due to long-term high-oil and high-sugar diet, and no radical treatment method is available at present, but the situation can be effectively improved by adjusting the diet. The biscuits made by the traditional flour contain a large amount of sugar, have high sugar rising speed and large blood sugar fluctuation, and are not beneficial to the health of people.

The 3D printing technology is a new technology and is successfully applied to the field of food, the Fused Deposition Modeling (FDM) printing technology can be used for manufacturing food with personalized appearance and texture according to the principles of layered manufacturing and layer-by-layer superposition, the food can be optimized according to different formulas and nutritional ingredients, the health food (such as low-sugar, low-salt and high-vitamin food) meeting the requirements of different people can be conveniently manufactured, the food quality is improved, and the method has the advantages of personalization, convenience, sensitivity, various shapes and the like. However, due to the limitation of 3D printing food raw materials, the defects of few 3D printing materials applicable to food, poor material support forming performance and the like, the problems that part of food materials are printed unevenly, the weight superposed layer by layer is difficult to maintain and the like become main reasons limiting the development of the food materials in the food field, so the problem of mechanical performance of the 3D printing food raw materials is solved, and high economic and social benefits are brought.

The invention patent (application publication No. CN111213693A, application publication date 2020.06.02) reports a nutrient biscuit soft material formula based on 3D printing technology and a preparation method thereof, the finished product printed by the prepared food soft material has good formability and stability, but the food prepared by the pulp has high glycemic index and is not beneficial to special people; the invention patent (application publication No. CN105941550A, application publication date 2016.09.21) reports a 3D printed biscuit suitable for being eaten by hyperlipidemia people and a preparation method thereof.

Therefore, the problem of how to improve the processing suitability of the traditional food raw materials for 3D printing becomes a problem which needs to be solved urgently.

Disclosure of Invention

In view of the above, the invention discloses a low-GI soft material suitable for 3D printing and a preparation method thereof, and a low-GI biscuit and a preparation method thereof, wherein physicochemical properties such as protein solubility and the like of microwave modification are improved, the low-GI soft material is more fully mixed with other materials, the processing suitability of 3D printing of traditional food raw materials is improved by the prepared low-GI soft material, the defects of low stacking height of food soft materials, blockage of a discharge port and the like are overcome, and the problems of simple shape, high glycemic index and the like of the existing biscuit product are solved by the biscuit prepared by using the low-GI soft material.

The invention provides a technical scheme, in particular to a low GI soft material suitable for 3D printing, wherein slurry comprises the following raw materials in percentage by weight: 45-55% of modified protein, 5-10% of Plantago ovata husk powder, 5-10% of low-gluten flour, 10-20% of chia seed, 1-2% of edible salt, 0.5-2% of skim milk powder, 0.02-0.05% of coagulant, 3-10% of stabilizer, 10-25% of sweetener and 5-20% of coconut oil.

Furthermore, the raw material protein in the protein composite powder is any one of soybean protein, mung bean protein, peanut protein, rice protein and wheat protein.

Further, the sweetener adopts any one of stevioside, arabitol and mogroside.

The preparation method of the soft material with low GI comprises the following steps:

1) premixing: mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in percentage by weight to obtain composite powder;

2) homogenizing: mixing coconut oil and a sweetening agent according to the weight percentage, preparing a stable solution by using a homogenizer after mixing, and uniformly stirring the obtained stable solution and the composite powder to finally obtain the low GI soft material suitable for 3D printing.

Further, the protein composite powder is obtained by the following method: firstly, modifying raw material protein by a microwave-assisted method to obtain modified protein, then mixing the obtained modified protein with low gluten flour and Japanese plantain seed shell flour in proportion, uniformly mixing, and drying to obtain protein composite powder.

Further, the modification treatment of the raw material protein by adopting a microwave-assisted method specifically comprises the following steps: dissolving the protein in PBS buffer solution with the pH value of 7.0, uniformly stirring, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 300W-700W, the microwave time is 2min-10min, and the material-liquid ratio is 1: 5-11.

Further, the ratio of the modified protein to the soft flour and the ocean front car shell flour in terms of weight percentage is as follows: 45-55% of modified protein, 5-10% of ocean front car shell powder and 5-10% of weak flour.

Further, when the stable solution is prepared by a homogenizer, water is used as a solvent, wherein the sweetener comprises 10-25% by weight, the coconut oil comprises 5-20% by weight and the water comprises 30-50% by weight.

A low GI biscuit is prepared by taking a low GI soft material as a 3D printing material.

A preparation method of a low GI biscuit comprises the following steps: and injecting the low GI soft material into a 3D printing device, printing according to a model preset by CAD, and baking to obtain the low GI biscuit made of the low GI soft material, wherein the baking temperature is 150 ℃.

The 3D printing raw material prepared by the technology is applied to the preparation of the low GI biscuit, so that the functionality and the product added value of a biscuit product can be improved, the requirements of special people are met to the maximum extent, the design is flexible, personalized customization is realized, and meanwhile, batch customization production is realized, so that the rapid manufacturing becomes economic and economical, and the low GI biscuit meets the modern scientific and technical development and the high-quality life requirements of people.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.

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

FIG. 1 is a schematic flow chart of a preparation method of a low GI biscuit suitable for 3D printing according to an embodiment of the disclosure;

FIG. 2 is a graph comparing the results of GI value tests for biscuits made by the method of the disclosed embodiment of the invention and biscuits of the prior art.

Detailed Description

Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of systems consistent with certain aspects of the invention, as detailed in the appended claims.

For solving prior art, the processing suitability scheduling problem that traditional food raw materials are applied to 3D and print. The embodiment provides a low GI soft material suitable for 3D printing, and the slurry comprises the following raw materials in percentage by weight: 45-55% of modified protein, 5-10% of Plantago ovata husk powder, 5-10% of low-gluten flour, 10-20% of chia seed, 1-2% of edible salt, 0.5-2% of skim milk powder, 0.02-0.05% of coagulant, 3-10% of stabilizer, 10-25% of sweetener and 5-20% of coconut oil.

Further, the raw material protein in the protein composite powder is any one of soybean protein, mung bean protein, peanut protein, rice protein and wheat protein.

Further, the sweetener is any one of stevioside, arabitol and mogroside.

The preparation method of the soft material with low GI comprises the following steps:

preparing protein composite powder: firstly, modifying raw material protein by adopting a microwave-assisted method to obtain modified protein; the method for modifying the protein by adopting the microwave-assisted method comprises the following specific steps: dissolving the protein in PBS buffer solution with the pH value of 7.0, uniformly stirring, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 300W-700W, the microwave time is 2min-10min, and the material-liquid ratio is 1: 5-11.

And then mixing the obtained modified protein with the soft flour and the Plantago ovata forsk powder according to a ratio, uniformly mixing, and drying to obtain the protein composite powder.

The powder mixing proportion of the modified protein, the soft flour and the Asian carpel shell powder is as follows according to the weight percentage: 45-55% of modified protein, 5-10% of ocean front car shell powder and 5-10% of weak flour. The embodiment takes modified protein, soft flour and ocean front hull powder as basic raw materials, and adopts microwave-assisted technology to prepare the modified protein;

premixing: mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in percentage by weight to obtain composite powder;

wherein, the mixing proportion is as follows according to the weight percentage: 65-80% of protein composite powder, 10-20% of chia seed, 1-2% of edible salt, 0.5-2% of skim milk powder, 0.02-0.05% of coagulant and 3-10% of stabilizer;

homogenizing: mixing coconut oil and a sweetening agent according to the weight percentage, preparing a stable solution by using a homogenizer after mixing, and uniformly stirring the obtained stable solution and the composite powder to finally obtain the low GI soft material suitable for 3D printing. When the stable solution is prepared by a homogenizer, water is used as a solvent, wherein the sweetener comprises 10-25% by weight, the coconut oil comprises 5-20% by weight and the water comprises 30-50% by weight. According to the embodiment, the protein composite powder is mixed with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in proportion, and the sweetener and the coconut oil are added for homogenization, so that the protein composite powder and the coconut oil are fully mixed, and the caking is prevented from occurring in the printing process.

A low GI biscuit is prepared by using a low GI soft material as a 3D printing material.

A preparation method of a low GI biscuit comprises the following steps: and injecting the low GI soft material into a 3D printing device, printing according to a model preset by CAD, and baking to obtain the low GI biscuit made of the low GI soft material, wherein the baking temperature is 150 ℃.

The low GI soft material suitable for 3D printing provided by the embodiment is a 3D printing food material with good forming stability, high printing precision and low GI value, the preparation method of the low GI soft material suitable for 3D printing has the advantages of convenience, rapidness, various shapes, personalized nutrition and the like, the defects of poor support of raw materials, low printing precision and the like of the 3D printing food soft material are overcome, the variety of food 3D printing materials is enriched, and the wide market prospect is realized.

The test materials adopted by the invention are all common commercial products and can be purchased in the market.

The invention is further illustrated by the following examples:

example 1:

accurately weighing 20g of protein, dissolving in PBS buffer solution with pH of 7.0, stirring uniformly, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 300W, the microwave time is 2min, and the material-liquid ratio is 1:5, so as to obtain modified protein;

mixing the low gluten flour, the Asian carpel shell flour and the modified protein according to a proportion to obtain protein composite powder; according to the weight percentage, the modified protein is 55 percent, the Asian carpesium powder is 10 percent, and the low gluten meal is 10 percent;

mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in proportion, wherein the percentage by weight of chia seeds is 10%, the edible salt is 1%, the skimmed milk powder is 0.5%, the coagulant is 0.02% and the stabilizer is 3%; mixing coconut oil and a sweetening agent in proportion to obtain mixed composite powder;

the method comprises the following steps of adding 10% of sweetening agent and 5% of coconut oil by weight into 30% of water, mixing, preparing a stable solution by using a homogenizer, uniformly stirring with mixed composite powder to form a food soft material suitable for 3D printing, namely a low GI soft material, injecting the food soft material into a feeding cylinder of a 3D food printer for printing, placing the printed biscuits in an oven, baking at the temperature of 150 ℃ both on the upper fire and the lower fire for 10min to obtain the low GI biscuits.

Example 2:

accurately weighing 25g of protein, dissolving the protein in PBS buffer solution with the pH value of 7.0, uniformly stirring, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 400W, the microwave time is 5min, and the material-liquid ratio is 1:6, so as to obtain modified protein;

mixing 50% of modified protein, 8% of the powder of the Plantago ovata nut shell and 8% of the low-gluten powder uniformly to obtain protein composite powder;

mixing the obtained protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in proportion, wherein the chia seeds are 15%, the edible salt is 1.5%, the skimmed milk powder is 1.0%, the coagulant is 0.02% and the stabilizer is 3%, so as to obtain the well-mixed composite powder.

Mixing coconut oil and a sweetening agent according to a proportion, wherein the sweetening agent is 15% and the coconut oil is 10%, adding 40% of water, mixing, preparing a stable solution by using a homogenizer, uniformly stirring with the mixed composite powder to form a food soft material suitable for 3D printing, namely a low GI soft material, injecting into a feeding cylinder of a 3D food printer for printing, placing the printed biscuit in an oven, baking for 10min at the temperature of 150 ℃ both above and below the fire to obtain the low GI biscuit.

Example 3:

accurately weighing 30g of protein, dissolving in PBS buffer solution with pH of 7.0, stirring uniformly, and placing in a microwave oven, wherein the microwave parameters are as follows: the microwave power is 500W, the microwave time is 7min, and the material-liquid ratio is 1:7, so as to obtain modified protein;

mixing low gluten flour, Plantago ovata nut shell powder and modified protein according to a ratio, wherein the modified protein is 45%, the Plantago ovata nut shell powder is 5%, and the low gluten flour is 5%, and uniformly mixing to obtain protein composite powder;

mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in proportion to obtain mixed composite powder, wherein the chia seeds comprise 20% of the edible salt, 2% of the skimmed milk powder, 1.5% of the coagulant and 0.02% of the stabilizer;

mixing coconut oil and a sweetening agent according to a proportion, wherein the sweetening agent is 20% and the coconut oil is 15%, adding 35% of water, mixing, preparing a stable solution by using a homogenizer, uniformly stirring with the mixed composite powder to form a food soft material suitable for 3D printing, injecting into a feeding cylinder of a 3D food printer for printing, placing the printed biscuit in an oven, baking at the upper and lower fire temperatures of 150 ℃ for 10min to obtain the low GI biscuit.

The results of measuring the GI value of the 3D-printed biscuits obtained in examples 1-3 are shown in FIG. 2, and the results of measuring the texture of the 3D-printed biscuits obtained in examples 1-3 are shown in Table 1.

Table 1 shows the results of the 3D-printed biscuit texture determination

Comparative example 1

Accurately weighing 30g of unmodified protein, and mixing 45% of unmodified protein, 10% of Plantago ovata nut shell powder and 10% of low-gluten powder in proportion to obtain protein composite powder;

mixing the protein composite powder with chia seeds, edible salt, skimmed milk powder, a coagulant and a stabilizer in proportion to obtain mixed composite powder, wherein the protein composite powder comprises 75% of protein composite powder, 20% of chia seeds, 2% of edible salt, 1.5% of skimmed milk powder, 0.02% of coagulant and 3% of stabilizer;

mixing coconut oil and a sweetening agent according to a proportion, wherein the sweetening agent is 20% and the coconut oil is 15%, adding 35% of water, mixing, preparing a stable solution by using a homogenizer, uniformly stirring with the mixed composite powder to form a food soft material suitable for 3D printing, injecting into a feeding cylinder of a 3D food printer for printing, placing the printed biscuit in an oven, baking at the upper and lower fire temperatures of 150 ℃ for 10min to obtain the low GI biscuit.

The prepared biscuit has high glycemic index, poor printing and forming stability, easy collapse and difficult stacking and forming.

Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.

It will be understood that the invention is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.