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A kind of edible 3D printing material and preparation method thereof

A 3D printing and auxiliary material technology, applied in the fields of application, baked food, food science, etc., can solve the problems of complicated preparation methods and unsuitable for staple food, and achieve good viscosity and fluidity, and facilitate the effect of 3D printing and molding

Active Publication Date: 2019-01-15
NANJING TAOTESI SOFTWARE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its preparation method is complicated, and the raw material is chocolate, which is not suitable for consumption as a staple food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Preparation of main ingredients: starch 40g (amylose: amylopectin = 1:3.11), water 13.5g, free sugar 6g, pentosan 4g, fat 1g, protein 8g;

[0016] Preparation of auxiliary materials: a small amount of methylcellulose, enzyme, sodium salt and α-cyclodextrin (about 15g in total);

[0017] The mass ratio of the main material to the auxiliary material is 5:1.

[0018] Dissolve 1g of sodium bicarbonate and 1.5g of tartaric acid in water at 36°C to form a solution (concentration of 0.3%), add the solution dropwise to 100g of the main material and auxiliary material mixture, and stir evenly. When the pH is 7, stop the dropwise addition, Stir evenly, roll for 2 hours, place at 25°C for 0.5 hours, then add C 6 h 12 o 6 and 0.5 g of the mixture of polymers, and mix uniformly to obtain the target material.

[0019] The peach is modeled by computer modeling software, the above-mentioned materials are put into a 3D printer, and the 3D printer prints layer by layer to obtain a wa...

Embodiment 2

[0021] Preparation of main ingredients: starch 60g (amylose: amylopectin = 1:3), water 12.5g, free sugar 4g, pentosan 6g, fat 1g, protein 14g;

[0022] Preparation auxiliary materials: a small amount of methylcellulose, enzyme, sodium salt and α-cyclodextrin (about 5g in total).

[0023] The mass ratio of the main material to the auxiliary material is 20:1.

[0024] Dissolve 1g of sodium bicarbonate and 1.5g of tartaric acid in water at 36°C to form a solution (concentration of 0.3%), add the solution dropwise to 100g of the main material and auxiliary material mixture, and stir evenly. When the pH is 7, stop the dropwise addition, Stir evenly, roll for 2 hours, place at 25°C for 0.5 hours, then add C 6 h 12 o 6 and 0.5 g of the mixture of polymers, and mix uniformly to obtain the target material.

[0025] The peach is modeled by computer modeling software, the above-mentioned materials are put into a 3D printer, and the 3D printer prints layer by layer to obtain a waterti...

Embodiment 3

[0027] Preparation of main ingredients: starch 60g (amylose: amylopectin = 1:4), water 13g, free sugar 6g, pentosan 6g, fat 1.5g, protein 14g;

[0028] Preparation auxiliary materials: a small amount of methylcellulose, enzyme, sodium salt and α-cyclodextrin (about 10 g in total).

[0029] The mass ratio of the main material to the auxiliary material is 10:1.

[0030] Dissolve 1g of sodium bicarbonate and 1.5g of tartaric acid in water at 36°C to form a solution (concentration of 0.3%), add the solution dropwise to 100g of the main material and auxiliary material mixture, and stir evenly. When the pH is 7, stop the dropwise addition, Stir evenly, roll for 2 hours, place at 25°C for 1 hour, then add C 6 h 12 o 6 and 0.5 g of the mixture of polymers, and mix uniformly to obtain the target material.

[0031] The peach is modeled by computer modeling software, the above-mentioned materials are put into a 3D printer, and the 3D printer prints layer by layer to obtain a watertig...

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PUM

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Abstract

The invention discloses an edible 3D printing material and a preparing method thereof. Raw materials of the edible 3D printing material comprise main materials and auxiliary materials, wherein the main materials comprise 40%-60% of starch, 12.5%-13.5% of water, 4%-6% of free sugar, 4%-6% of pentosan, 1%-2% of fat and 8%-14% of protein; the auxiliary materials comprise methylcellulose, enzyme, mineral substance and annular oligosaccharide formed by connecting more than six glucoses through alpha-1, 4-glucosidic bonds; the mass ratio of the main materials to the auxiliary materials is 100:5-20. The edible 3D printing material can be edible, and the main nutrient is carbohydrate and is a foundation food of people for supplementing energy.

Description

technical field [0001] The invention belongs to the field of new materials, and in particular relates to an edible 3D printing material and a preparation method thereof. Background technique [0002] 3D printing is a process of building three-dimensional objects through computer modeling and control, thermal dissolution reconstruction or laser molding technology. Because the process is similar to traditional printing, it is vividly called "3D printing". The so-called 3D printer works basically the same as ordinary printers, but the printing materials are somewhat different. The printing materials of ordinary printers are ink and paper, while 3D printers are equipped with different "printing materials" such as metal, ceramics, plastics, and sand. Real raw materials, after the printer is connected to the computer, the "printed materials" can be superimposed layer by layer through computer control, and finally the blueprint on the computer can be turned into a real object. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 魏宏辉许守荣魏天浩魏妗羽
Owner NANJING TAOTESI SOFTWARE TECH CO LTD
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