Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks

Abstract

The invention discloses a preparation method of coarse cereal gel ink suitable for 3D printing and 3D printing snacks. The preparation method of the coarse cereal gel ink comprises the steps: A, sieving one of black rice flour or oat flour or quinoa flour or a mixture of two or more of black rice flour or oat flour or quinoa flour with an 80-mesh sieve, placing butter, water, table salt and sugarin a stirrer, mechanically stirring and uniformly mixing to obtain an ingredient A; B, mixing whole wheat flour with potato starch, sieving the mixture with a 120-mesh sieve, sieving black bean flourwith a 80-mesh sieve, stirring and mixing, and adding a uniformly whipped egg liquid in three times during the period to obtain an ingredient B; and C, uniformly stirring and mixing the ingredient A and the ingredient B in a dough mixer, adding baking soda, and uniformly stirring. The health concept is followed, and the 3D printing technology is combined to design the coarse cereal gel ink with characteristics of smooth ink outgoing, continuous printing and good molding, and the coarse cereal snack product with characteristics of comprehensive nutrition, high printing precision, low sugar, high protein, unique flavor, good taste and easy chewing is prepared by using the coarse cereal gel ink as a base material.

Description

technical field [0001] The invention belongs to the technical field of 3D printing food, and relates to a preparation method of printing "gel ink" suitable for 3D printing with miscellaneous grains as the main component. 3D printed snacks with good taste, good flavor, low sugar and high protein. Background technique [0002] Coarse grains or coarse grains are food crops other than rice and flour. Foods made from coarse grains have high nutritional value and health functions, and play an important role in preventing and improving diabetes, hypertension and intestinal diseases. Black rice has comprehensive nutrition and contains biologically active substances such as flavonoids, alkaloids, anthocyanins, cardiac glycosides, sterols, glycosides, β-carotene, etc.; the protein content of oats is 15.6%, ranking first among cereals, and the soluble fiber content is as high as 3.6%, very good for diabetics. Quinoa is nutritionally balanced, and its bran is rich in bioactive ingredi...

AI Technical Summary

Problems solved by technology

[0003] However, the edibility of miscellaneous grains is poor, the taste is not good, it is rough, and the color is not attractive

At present, the main eating methods of miscellaneous grains are instant powder, miscellaneous grain flour, miscellaneous grain noodles, miscellaneous grain beverage, etc., but miscellaneous grains generally have the disadvantages of high dietary fiber content, poor reconstitution, serious caking, easy layering, and difficulty in uniformity. Therefore, most multigrain foods on the market only add a small amount of multigrain to the staple food, which can only be called multigrain flavor food

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