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Preparation of instant milk protein gel and application thereof in 3D printing

A 3D printing, milk protein technology, applied in animal protein processing, additive processing, etc., can solve the problem of low nutritional value, achieve high nutritional value, improve adaptability, and high accuracy

Active Publication Date: 2018-11-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention uses a large number of additives, while the nutritional value of the food is low

Method used

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  • Preparation of instant milk protein gel and application thereof in 3D printing
  • Preparation of instant milk protein gel and application thereof in 3D printing
  • Preparation of instant milk protein gel and application thereof in 3D printing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1: The preparation process of 3D printing instant plain milk protein gel food with a protein solid content of about 45%

[0046] First, measure 20 mL of honey and dissolve it in 200 mL of deionized water to prepare an aqueous honey solution with a volume fraction of 10%. Weigh 40g of sodium caseinate and add it into the above-mentioned aqueous solution for 3 times, and dissolve overnight under the condition of magnetic stirring (in order to increase the dissolution rate, the water temperature can also be increased to 45-50°C), finally forming a casein with a mass fraction of 20%. Sodium proteinate homogeneous glue. Based on the quality of the sodium caseinate suspension, add 25% concentrated milk protein powder (MPC485) to the sodium caseinate glue, use a small dough mixer for 6 minutes to mix, and finally prepare a certain stretch A semi-solid latex protein glue.

[0047] Weigh about 30g of composite latex protein glue into the barrel of the 3D printer, and s...

Embodiment 2

[0048] Example 2: The preparation process of 3D printed instant cocoa-flavored milk protein gel food with a protein solid content of about 43%

[0049] First, measure 20mL of honey and dissolve it in 200mL of deionized water to prepare a honey aqueous solution with a volume fraction of 10%, then add 1% (m / v) cocoa powder to the above solution, and stir for 1 hour to completely and evenly disperse the cocoa powder In the water. Weigh 40g of sodium caseinate and divide it into the above-mentioned aqueous solution for 3 times, and dissolve overnight under the condition of magnetic stirring, (in order to improve the dissolution rate, the water temperature can also be increased to 45-50 ° C), and finally form a mass fraction of 20%. Uniform glue of sodium caseinate. Based on the quality of the sodium caseinate suspension, add 23% concentrated milk protein powder (MPC485) to the sodium caseinate glue, use a small dough mixer for 6 minutes to mix, and finally prepare a certain stret...

Embodiment 3

[0051] Example 3: Preparation process of 3D printed instant milk protein composite gel food with a protein solid content of about 40%

[0052] First, measure 20mL of honey and dissolve it in 200mL of deionized water to prepare a honey aqueous solution with a volume fraction of 10%, then add 1% (m / v) carrot powder to the above solution, and stir for 1 hour to completely and evenly disperse the cocoa powder In the water. Weigh 40g of sodium caseinate and divide it into the above-mentioned aqueous solution for 3 times, and dissolve overnight under the condition of magnetic stirring, (in order to improve the dissolution rate, the water temperature can also be increased to 45-50 ° C), and finally form a mass fraction of 20%. Uniform glue of sodium caseinate. Based on the quality of the sodium caseinate suspension, add 20% concentrated milk protein powder (MPC485) to the solution of sodium caseinate, use a small dough mixer for 6min mixing operation, and finally prepare a certain d...

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Abstract

The invention discloses preparation of instant milk protein gel and application thereof in 3D printing and belongs to the technical field of 3D printing food material preparation. The preparation disclosed by the invention comprises the steps: firstly, preparing protein suspension of sodium caseinate; then adding milk protein concentrate (MPC) into the protein suspension to prepare milk protein plural gel. According to the preparation disclosed by the invention, a high-quality milk protein ingredient is utilized as a printing food material, and no other food additive is added; thus, the instant milk protein gel has the advantages of high nutritional value, easiness in absorption, good taste, favorability in being swallowed and the like; meanwhile, the instant milk protein gel can meet natural, healthy and zero-addition diet requirements of modern people. According to the preparation disclosed by the invention, when the instant milk protein gel is prepared, accurate temperature controlis avoided, a printing technology is simplified, convenience in operation is achieved, a strict requirement to the environment is avoided, and adaptability and operability of the 3D printing are improved.

Description

technical field [0001] The invention relates to the preparation of an instant milk protein gel and its application in 3D printing, especially a gel suitable for high-precision 3D printing instant milk protein gel food and its preparation method and application method, belonging to 3D Printing food material preparation technology field. Background technique [0002] Dietary imbalance has become one of the main factors causing health problems of urban and rural residents in my country. A reasonable diet can not only meet the growth and development of the human body and the needs of various physiological and physical activities, but also ensure the health of people of different ages and reduce the occurrence of diseases. Due to economic differences and the simplification of personal eating habits, Chinese residents have an imbalance in the proportion of food nutrients, resulting in the lack of certain nutrients and trace elements in the body, thereby inducing various potential...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/10B33Y70/00
CPCA23J3/08A23J3/10B33Y70/00
Inventor 周鹏刘要卫余韵陈晓霞
Owner JIANGNAN UNIV
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