CN107242266B - Method for making nutritional coarse cereal biscuits based on 3D printing technology - Google Patents
Method for making nutritional coarse cereal biscuits based on 3D printing technology Download PDFInfo
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- CN107242266B CN107242266B CN201710301302.6A CN201710301302A CN107242266B CN 107242266 B CN107242266 B CN 107242266B CN 201710301302 A CN201710301302 A CN 201710301302A CN 107242266 B CN107242266 B CN 107242266B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making nutritional coarse cereal biscuits based on a 3D printing technology, which comprises the following steps: weighing corn flour, oat flour, millet flour, buckwheat flour and cassava flour according to a certain proportion, sieving with a 100-mesh sieve, mixing with water, cream, white granulated sugar, salad oil, salt, sodium bicarbonate and an emulsifier, and stirring until the system is uniform; adding the uniformly stirred materials into a material barrel of a fused deposition 3D printer; starting the 3D printer, controlling the preheating temperature of the material to be 60-80 ℃, and automatically printing by the 3D printer according to the model parameter information after the preset temperature is reached; after the printing of one layer is finished, the printing nozzle moves upwards by the distance of one layer and then continues to print, and so on, and finally the required three-dimensional solid food is stacked; and putting the printed three-dimensional solid food into an oven, and baking to obtain the coarse cereal biscuit. The manufactured biscuit can keep delicate and complex pattern shapes, and the combination of nutrition and attractiveness of the product is realized.
Description
Technical Field
The invention belongs to the field of 3D printing materials, and particularly relates to a fused deposition type processing method for 3D printing of nutritional coarse cereal biscuits.
Background
3D printing is a technique of manufacturing a three-dimensional product by adding materials layer by a 3D printing apparatus according to a designed 3D model. Compared with the traditional manufacturing technology, the 3D printing can obtain a final product without manufacturing a die in advance, removing a large amount of materials in the manufacturing process and complicated forging process, so that the structure optimization, material saving and energy saving can be realized in production (Duyule, Sunfiffie, original light, etc.. 3D printing material's current development [ J ]. Xuzhou institute of engineering (Nature science edition), 2014,29(1): 20-24.). The manufacturing method is different from the traditional 'removal type' manufacturing, the 3D printing technology can be directly used for manufacturing products with any shapes by using an additive manufacturing method according to computer graphic data, the manufacturing procedure of the products can be simplified, and the development period of the products is shortened, so that the efficiency is improved (Denglonghui, Liu Xiaojing. shallow analysis 3D printing technology and the development thereof in China [ J ] communication world, 2014(4): 125-.
A3D food printer is a rapid food manufacturing machine developed on the basis of a 3D printing technology, and mainly comprises a control computer, an automatic food injector, a conveying device and the like. The process is that materials are put into a container in advance, requirements such as shapes and the like are input into a machine, food materials are uniformly sprayed out by a spray head on an injector after a key is turned on, and three-dimensional food products are manufactured according to the mode of layer-by-layer printing and stacking forming. The material for food printing can be raw, cooked, fresh or frozen food materials, which are minced, mixed and concentrated into paste, foam or paste, and the printed food has various tastes. For the old and the patients with the difficulty in chewing or swallowing, the shape of the food can be changed in a humanized way, the quality of the food can be improved, and the nutrition can be freely matched and balanced. By adopting a food printer and a digital recipe, the taste and the shape which cannot be realized by the traditional cooking technology can be processed, and a new cooking market is developed (Hudi, Lepton, Meierba, and the like. 3D printing: the reality [ J ] 2013 ] is imagined).
At present, the application of the 3D food printing technology is only limited to products such as chocolate, candy and the like, and the design of various appearances can customize personalized foods with different tastes according to different age groups, and can freely design shapes and add colors according to requirements. In addition, the 3D printing technology can provide scientific and reasonable nutrition diet, and food components are configured according to the proportion of nutrition required by different crowds, and foods suitable for teenagers, old people, pregnant women and patients with different nutrition requirements are printed. Not only can develop a new product with scientific and reasonable nutrition collocation, but also can develop nutrition-enriched food and health-care food.
The biscuit is a leisure food generally accepted by people in daily life, and is a very representative product capable of carrying out personalized nutrition customization. With the improvement of quality of life, people's needs for health, pursuit of taste and preference of brands, and the ' third generation biscuits ' come into play (Wang Yang II. ' third generation biscuits ' mainly play a health feature [ N ]. quality report of China 2015-04-02007). Firstly, the good taste is the basic point of the product, and secondly, the health function is required, which is a new strong consumption demand, the whole development of the food industry will move towards the functionalization in the future, and the food must say that the function is a necessary trend. Thirdly, the product is to have fashion taste. The traditional biscuit mostly adopts a mould to imprint and fix the shape of a surface pattern, and the shape of the biscuit cannot be kept after baking due to the action of grease, so that the biscuit is not suitable for complicated and fine geometric printing. At present, the 3D printing technology is less researched in the aspects of being applied to development and processing of the nutritional and healthy biscuits.
Disclosure of Invention
Aiming at the current application situation and the deficiency of the existing additive manufacturing technology in the field of food processing, nutritional food is created in a personalized way by scientifically matching nutritional components in a food system and heating and depositing a 3D printing technology, and meanwhile, aiming at the defect of 3D printing and forming capability of the existing biscuit, one of the technical problems to be solved by the invention is to increase the printing and forming capability of the coarse cereal raw material by adjusting the proportion of corn flour, oat flour and the like to each raw material.
The invention aims to solve the technical problem that the taste and the shape of the biscuit are adjusted by controlling the material preheating temperature in the 3D printer and the temperature and time for baking the biscuit. Under reasonable reaction conditions, the coarse cereal biscuit with interesting and visible sensory requirements and nutritive value is obtained.
The purpose of the invention is realized by adopting the following technical scheme:
a method for making nutritional coarse cereal biscuits based on a 3D printing technology comprises the following steps:
the method comprises the following steps: according to the weight parts, 20-30 parts of corn flour, 10-20 parts of oat flour, 10-20 parts of millet flour, 10-20 parts of buckwheat flour and 10-20 parts of cassava flour are weighed, sieved by a 100-mesh sieve, mixed with 140-350 parts of water, 15-27 parts of cream, 12-22 parts of white granulated sugar, 3-5 parts of salad oil, 2-3 parts of salt, 0.6-1.1 parts of baking soda and 0.6-1.1 parts of emulsifier, and stirred until the system is uniform;
step two: adding the uniformly stirred materials into a material barrel of a fused deposition 3D printer;
step three: starting the 3D printer, controlling the preheating temperature of the material to be 60-80 ℃, and automatically printing by the 3D printer according to the model parameter information after the preset temperature is reached; after the printing of one layer is finished, the printing nozzle moves upwards by the distance of one layer and then continues to print, and so on, and finally the required three-dimensional solid food is stacked;
step four: and putting the printed three-dimensional solid food into an oven, and baking to obtain the coarse cereal biscuit.
Preferably, the oven is set for 10-20 min at 160-210 ℃.
Preferably, the preheating temperature of the material is 70-80 ℃.
Preferably, in the first step, 20-30 parts of corn flour, 15-20 parts of oat flour, 15-20 parts of millet flour, 15-20 parts of buckwheat flour, 15-20 parts of cassava flour, 270-350 parts of water, 22-27 parts of cream, 18-22 parts of white granulated sugar, 4-5 parts of salad oil, 2-3 parts of salt, 0.9-1.1 parts of baking soda and 0.9-1.1 parts of emulsifier are used.
Preferably, the emulsifier is one or more of soybean lecithin, lecithin and sodium stearoyl lactylate.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention adopts a low-sugar low-fat health concept, does not contain chemical additives and is healthier.
The forming of the biscuit is controlled by adjusting the proportion of the coarse cereal powder, water and oil and the baking temperature, the manufactured biscuit can keep delicate and complex pattern shapes, and the combination of product nutrition and attractiveness is realized.
(2) By utilizing a fused deposition 3D printing technology, biscuits with high nutritional functions and different fashionable appearances can be obtained, and reasonable compound formulas of different coarse cereals are established. The food is prepared by adopting a 3D printing mode, diversified, personalized and automatic production of products can be realized, the types of 3D printing food materials are enriched, and the requirements of different consumers can be met.
Detailed Description
The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.
Example 1
Corn flour, oat flour, millet flour, buckwheat, cassava flour and other cereal flour are weighed according to the parts by weight in the table 1, sieved by a 100-mesh sieve, mixed with a proper amount of water, cream, white granulated sugar, salad oil, salt, sodium bicarbonate and the like, and stirred by a stirrer for a certain time until the system is uniform. And then adding the uniformly stirred material into a material barrel of a 3D printer. The 3D printer was started and the material preheating temperature was controlled as in Table 1. And printing the three-dimensional solid food after the set temperature is reached. And finally, putting the printed three-dimensional solid food into an oven, and baking at 200 ℃ for 10min to obtain the nutritional coarse cereal biscuit finished product. The breaking strength of the biscuit was tested to be 32.5N.
TABLE 1
Example 2
Corn flour, oat flour, millet flour, buckwheat, cassava flour and other cereal flour are weighed according to the parts by weight in the table 2, sieved by a 100-mesh sieve, mixed with a proper amount of water, cream, white granulated sugar, salad oil, salt, sodium bicarbonate and the like, and stirred by a stirrer for a certain time until the system is uniform. And then adding the uniformly stirred material into a material barrel of a 3D printer. The 3D printer was started and the material preheating temperature was controlled as in Table 2. And printing the three-dimensional solid food after the set temperature is reached. And finally, putting the printed three-dimensional solid food into an oven, and baking for 15min at 180 ℃ to obtain the nutritional coarse cereal biscuit finished product. The breaking strength of the biscuit was tested to be 34.6N.
TABLE 2
Example 3
Corn flour, oat flour, millet flour, buckwheat, cassava flour and other cereal flour are weighed according to the parts by weight in the table 3, sieved by a 100-mesh sieve, mixed with a proper amount of water, cream, white granulated sugar, salad oil, salt, sodium bicarbonate and the like, and stirred by a stirrer for a certain time until the system is uniform. And then adding the uniformly stirred material into a material barrel of a 3D printer. The 3D printer was started and the material preheating temperature was controlled as in Table 3. And printing the three-dimensional solid food after the set temperature is reached. And finally, putting the printed three-dimensional solid food into an oven, and baking at 160 ℃ for 20min to obtain the nutritional coarse cereal biscuit finished product. The breaking strength of the biscuit was tested to be 34.2N.
TABLE 3
Example 4
Corn flour, oat flour, millet flour, buckwheat, cassava flour and other cereal flour are weighed according to the parts by weight in the table 4, sieved by a 100-mesh sieve, mixed with a proper amount of water, cream, white granulated sugar, salad oil, salt, sodium bicarbonate and the like, and stirred by a stirrer for a certain time until the system is uniform. And then adding the uniformly stirred material into a material barrel of a 3D printer. The 3D printer was started and the material preheating temperature was controlled as in Table 4. And printing the three-dimensional solid food after the set temperature is reached. And finally, putting the printed three-dimensional solid food into an oven, and baking for 15min at 160 ℃ to obtain the nutritional coarse cereal biscuit finished product. The breaking strength of the biscuit was tested to be 37.8N.
TABLE 4
Claims (5)
1. A method for making nutritional coarse cereal biscuits based on a 3D printing technology is characterized by comprising the following steps:
the method comprises the following steps: according to the weight parts, 20-30 parts of corn flour, 10-20 parts of oat flour, 10-20 parts of millet flour, 10-20 parts of buckwheat flour and 10-20 parts of cassava flour are weighed, sieved by a 100-mesh sieve, mixed with 140-350 parts of water, 15-27 parts of cream, 12-22 parts of white granulated sugar, 3-5 parts of salad oil, 2-3 parts of salt, 0.6-1.1 parts of baking soda and 0.6-1.1 parts of emulsifier, and stirred until the system is uniform;
step two: adding the uniformly stirred materials into a material barrel of a fused deposition 3D printer;
step three: starting the 3D printer, controlling the preheating temperature of the material to be 60-80 ℃, and automatically printing by the 3D printer according to the model parameter information after the preset temperature is reached; after the printing of one layer is finished, the printing nozzle moves upwards by the distance of one layer and then continues to print, and so on, and finally the required three-dimensional solid food is stacked;
step four: and (3) putting the printed three-dimensional solid food into an oven, setting the oven for 10-20 min, and the temperature for 160-210 ℃, and baking the three-dimensional solid food into the coarse cereal biscuits.
2. The method according to claim 1, wherein the material preheating temperature is 70 to 80 ℃.
3. The method according to claim 1 or 2, characterized in that in the first step, 20-30 parts of corn flour, 15-20 parts of oat flour, 15-20 parts of millet flour, 15-20 parts of buckwheat flour, 15-20 parts of cassava flour, 270-350 parts of water, 22-27 parts of cream, 18-22 parts of white granulated sugar, 4-5 parts of salad oil, 2-3 parts of salt, 0.9-1.1 part of baking soda and 0.9-1.1 part of emulsifier are used.
4. The method according to claim 1 or 2, characterized in that the emulsifier is one or more of soybean lecithin, lecithin and sodium stearoyl lactylate.
5. The method of claim 3, wherein the emulsifier is one or more of soybean lecithin, lecithin and sodium stearoyl lactylate.
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| SK288733B6 (en) * | 2017-12-04 | 2020-02-04 | Slovenska Poľnohospodarska Univerzita V Nitre | Long life pastry for specific nutritional purposes and method of its production |
| CN110558356A (en) * | 2019-09-09 | 2019-12-13 | 电子科技大学中山学院 | preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack |
| CN111213693A (en) * | 2020-02-13 | 2020-06-02 | 沈阳师范大学 | Nutrient biscuit soft material formula based on 3D printing technology and making method thereof |
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| CN105918399A (en) * | 2016-06-20 | 2016-09-07 | 芜湖启泽信息技术有限公司 | Three-dimensional (3D) printed health maintenance biscuit and preparation method thereof |
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| EP3003068B1 (en) * | 2013-05-27 | 2020-07-22 | Stichting Wageningen Research | Method for the production of edible objects using sls |
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| CN102293230A (en) * | 2011-07-12 | 2011-12-28 | 中国农业大学 | Grains cookie with effects of lowering blood lipid and slimming and making method thereof |
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