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3D printing minced shrimp-edible gum composition and preparation method thereof

A 3D printing and composition technology, which is applied in the field of 3D printing shrimp minced meat-edible glue composition and its preparation, can solve problems such as poor stability, and achieve the effects of reducing clogging, high economic benefit and simple preparation method.

Active Publication Date: 2021-02-05
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects and deficiencies of the poor stability of the existing minced meat products after printing and forming, and provide a 3D printed shrimp minced meat-edible gum composition with good rheology, water holding capacity and texture properties , so that the printed shrimp meat products have high printing accuracy, good stability, and strong support, thereby improving the 3D printing adaptability of shrimp meat

Method used

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  • 3D printing minced shrimp-edible gum composition and preparation method thereof
  • 3D printing minced shrimp-edible gum composition and preparation method thereof
  • 3D printing minced shrimp-edible gum composition and preparation method thereof

Examples

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Effect test

Embodiment and comparative example 3D

[0031] Embodiment and comparative example 3D printing shrimp mince-edible glue composition

[0032] The 3D printed shrimp mince-edible gum composition of the embodiment and the comparative example consists of shrimp mince, 3% salt of shrimp mince quality, 3% cooking wine, 1% monosodium glutamate, 1% white granulated sugar and edible gum (carrageenan KC, Konjac Gum KG, Xanthan Gum XG, Curdlan Gum (CU), and the edible gum and its addition amount are shown in Table 1.

Embodiment 1～9

[0033] Table 1 The edible glue and the amount added of the 3D printed shrimp minced meat-edible glue composition of Examples 1-9

[0034]

[0035]

[0036] The preparation method of described 3D printing shrimp minced meat-edible gum composition comprises the following steps:

[0037] Under the condition of 2-5°C, remove the heads, shells, and guts of fresh shrimps to obtain shrimp meat, first empty the ground for 5 minutes, add 3% of the mass of the shrimp meat and grind for 2 minutes, and then add the mass of the shrimp meat 3% % cooking wine, 1% monosodium glutamate, 1% white granulated sugar and grind for 2 minutes, and finally add edible rubber and grind for 2 minutes to get it.

experiment example 1

[0038] Experimental Example 1 Composition 3D Printing Accuracy and Stability

[0039] The 3D printed shrimp minced meat-edible glue compositions of Examples 1-9 and Comparative Examples 1-4 were 3D printed with a nozzle with a diameter of 1.20 mm, and the molding effect of the printed product was recorded in an LED light box, and the thickness of the printed product was measured with a vernier caliper. The side length and height are compared with the ideal size of the target model, and the printing accuracy is evaluated by the ratio of the length of the printed object to the length of the model. All printed products were placed in a room temperature environment of 25°C for 60 minutes to measure the height and calculate the printing stability index of the product.

[0040]

[0041]

[0042] In the formula: L s is the side length of the sample (mm); L m is the side length of the model (mm); H 0min The height of the sample at 0min (mm); H 60min It is the height (mm) of ...

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Abstract

The invention belongs to the technical field of novel food processing, and particularly relates to a 3D printing minced shrimp-edible gum composition and a preparation method thereof. The compositioncomprises minced shrimp and edible gum which accounts for 1-3% of the minced shrimp in mass, wherein the apparent viscosity eta of the composition is 2000-5000 Pa.S, so that the continuity of the minced shrimp 3D printing process is guaranteed, and the 3D printing product has relatively high accuracy; and meanwhile, the rheological unit link strength AF of the minced shrimp is controlled to be 2500-5000 Pa.S1 / z, and thus, it can be ensured that the 3D printing product has relatively good mechanical properties, and the 3D printing product has relatively high stability. According to the minced shrimp product obtained by 3D printing, the printing accuracy reaches 91% or above, and the printing stability reaches 94% or above; and the preparation method is simple, easy to control and suitable for large-scale industrial production, and the prepared 3D printing products in various shapes have relatively high economic benefits.

Description

technical field [0001] The invention belongs to the technical field of novel food processing. More specifically, it relates to a 3D printed shrimp mince-edible glue composition and a preparation method thereof. Background technique [0002] Three-dimensional rapid prototyping printing, referred to as 3D printing, refers to the technology of using computer software to design a 3D model and adding materials layer by layer through a 3D printer to manufacture a three-dimensional product. It is different from the subtractive manufacturing of traditional manufacturing, and has the characteristics of fast, convenient, flexible, high-precision, high-quality, and low-cost. The advantage of 3D printing technology is that it can directly generate objects of any shape from computer graphics data without machining or molds, and can produce shapes that cannot be produced by traditional food production techniques. With a good design concept and design process, the food development and pr...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L29/269
CPCA23L17/70A23L17/40A23L29/271A23V2002/00A23V2250/504
Inventor 孙钦秀刘阳潘燕墨刘书成魏帅夏秋瑜吉宏武郑欧阳
Owner GUANGDONG OCEAN UNIVERSITY
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