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Method for preparing 3D printing material from composite starch added with persimmon juice

A composite starch and 3D printing technology, which is applied in the deep processing of persimmons and 3D printing food processing, can solve problems such as unfavorable printing, achieve the effects of reducing taste, convenient processing, and broadening processing and application fields

Inactive Publication Date: 2018-11-23
SHANDONG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not conducive to its printing as a 3D printing material

Method used

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  • Method for preparing 3D printing material from composite starch added with persimmon juice
  • Method for preparing 3D printing material from composite starch added with persimmon juice
  • Method for preparing 3D printing material from composite starch added with persimmon juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Accurately weigh 35g of pea starch, 15g of potato starch, put the rich persimmons into the juicer to squeeze the juice, take 2g of persimmon juice, and weigh 75g of water, add them to the compound starch, stir and mix well, and place in a constant temperature water bath Heat the gel in a water bath at 70°C for 0.5h; take out the gel starch and knead it into a dough, and then 3D print it to obtain a 3D printed object.

[0023] For the 3D printing material in this example, the TPA performance test was carried out using a texture analyzer, and the adhesion, hardness, viscosity, and elasticity of the printing material were measured at 64°C, 67°C, and 70°C during the gelation process. , the four index data are 0.43, 2700, 0.47, 0.835 in turn; at 67°C, the four index data are 0.31, 2900, 0.53, 0.673; at 70°C, the four index data are 0.17, 3500, 0.64, 0.541 ;Use the software Origin8.5 to draw a graph and get the performance test Figure 1-4 .

[0024] Depend on figure 1 and...

Embodiment 2

[0027] Accurately weigh 35g of pea starch and 25g of potato starch. Put the Jiro persimmons into the juicer to squeeze the juice, take 2g of persimmon juice, 76.5g of water and 13.5g of celery juice, mix the above materials, and stir evenly, then place in a constant temperature water bath The gel was heated in a water bath at 70 °C for 1 h in a pot.

Embodiment 3

[0029] Accurately weigh 70g of pea starch, 70g of potato starch, and put the Luotian and Jiro persimmons into the juicer to squeeze the juice, then take 10g of persimmon juice, 180g of water and 0.6g of acesulfame potassium, mix the above materials, and stir evenly. Heat the gel in a constant temperature water bath at 64 °C for 2 h.

[0030] The 3D printing materials in Examples 1-3 can be eaten immediately or after steaming and subsequent processing, and can also be directly used as food models, food ingredients, props, teaching aids, and sand tables.

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Abstract

The invention belongs to the technical field of 3D printing food processing and provides a method for preparing a 3D printing material from composite starch added with persimmon juice. The preparationmethod provided by the invention comprises the following specific steps: adding composite starch to water to be uniformly mixed, then adding a proper amount of persimmon juice to obtain gel with proper viscosity, ductility and tensile property, taking out the gel, kneading the gel into a ball, and performing 3D printing for forming a 3D printed object, wherein the content of the composite starchis 30%-45%, the content of the persimmon juice is 1%-5%, and the content of the water is 45%-65%. As a 3D printed and formed material, the material prepared by the preparation method provided by the invention is simple and easy to obtain, low in cost and bright in color, can promote appetite of people, and can be applied to a screw pushing type 3D printer to make any shape of food materials, models, props, sand tables and the like; and the printed object is high in resolution, good in formability and unobvious in laminating limit, and subsequent processes of cooking, baking, frying and the like can also be performed.

Description

technical field [0001] The invention belongs to the technical field of 3D printing food processing and the field of persimmon deep processing, and specifically relates to a preparation method of compound starch added with persimmon juice as a 3D printing material. Background technique [0002] In recent years, 3D printing technology has been widely studied in the food field for its unique food design, personalized nutrition and simplified supply chain. However, the types and quantities of 3D printing materials are far from meeting the needs of actual production. Materials are important substances for the development of 3D printing technology. To a certain extent, the development of materials determines whether 3D printing can be more widely used and industrialized. promote. Therefore, finding and exploring 3D printing materials has become one of the urgent tasks to promote the development and promotion of the 3D printing industry. [0003] No reports of pea starch as a 3D ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/00A23P30/25
CPCA23L19/09A23L29/30A23P30/25
Inventor 周泉城张军李慧寇宗耀王琪王猛
Owner SHANDONG UNIV OF TECH
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