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CN110558356A - preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack - Google Patents

preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack Download PDF

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Publication number
CN110558356A
CN110558356A CN201910848308.4A CN201910848308A CN110558356A CN 110558356 A CN110558356 A CN 110558356A CN 201910848308 A CN201910848308 A CN 201910848308A CN 110558356 A CN110558356 A CN 110558356A
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CN
China
Prior art keywords
printing
parts
coarse cereal
gel ink
flour
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Pending
Application number
CN201910848308.4A
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Chinese (zh)
Inventor
李琳
郑子懿
卓玲玲
刘和翰
方翠雅
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University of Electronic Science and Technology of China Zhongshan Institute
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University of Electronic Science and Technology of China Zhongshan Institute
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Priority to CN201910848308.4A priority Critical patent/CN110558356A/en
Publication of CN110558356A publication Critical patent/CN110558356A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or 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
    • 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
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a preparation method of coarse cereal gel ink suitable for 3D printing and a 3D printed snack, wherein the preparation method of the coarse cereal gel ink comprises the following steps of A, screening one or a mixture of more than two of black rice flour, oat flour or quinoa flour through a 80-mesh sieve, mechanically stirring butter, water, salt and sugar in a stirrer, and uniformly mixing to obtain an ingredient A; B. mixing whole wheat flour with potato starch, sieving with a 120-mesh sieve, sieving with a 80-mesh sieve, stirring, and adding the uniformly stirred egg liquid 3 times to obtain a material B; C. and stirring and mixing the ingredient A and the ingredient B uniformly in a flour-mixing machine, adding the baking soda, and stirring uniformly. According to the invention, a coarse cereal gel ink which is smooth in ink, continuous in printing and good in forming is designed by combining a 3D printing technology and is used as a base material to prepare a coarse cereal snack product which is comprehensive in nutrition, high in printing precision, low in sugar, high in protein, unique in flavor, good in taste and easy to chew.

Description

Preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack
Technical Field
The invention belongs to the technical field of 3D printed food, and relates to a preparation method of a printing gel ink which is suitable for 3D printing and takes coarse cereals as main components.
Background
coarse cereals or coarse grains are grain crops except rice and flour, and food prepared from the coarse cereals has high nutritive value and health care function, and plays an important role in preventing and improving diabetes, hypertension, intestinal diseases and the like. The black rice has comprehensive nutrition, and contains bioactive substances such as flavone, alkaloid, anthocyanin, cardiac glycoside, sterol, saponin soap, beta-carotene, etc.; the oat protein content is 15.6%, the oat protein is at the first position of cereals, the soluble fiber content is as high as 3.6%, and the oat protein is very beneficial to diabetic patients. The quinoa has balanced nutrition, and the bran of the quinoa is rich in bioactive components such as saponin, plant polyphenol, phytosterol and the like, so that the risk of cardiovascular diseases can be reduced, the function of cerebral neurons can be improved, and the quinoa has the effects of resisting cancer and inflammation; the black bean has higher medicinal value than soybean.
However, the coarse cereals have poor edibility, poor mouthfeel, roughness and unattractive color and luster. The main edible methods of the existing coarse cereals mainly comprise instant powder, coarse cereal flour, coarse cereal noodles, coarse cereal beverages and the like, but the coarse cereals have the defects of high dietary fiber content, poor reconstitution property, serious caking, easy layering, difficult uniformity and the like, so that most of coarse cereal foods in the market only add a small amount of coarse cereals into main grains and can be only called coarse cereal flavor foods. The key to the application and development of the coarse cereals is to improve the coarse mouthfeel of the coarse cereals. The 3D printing technology has the advantage of rapid forming, and food can be rapidly prepared by using brand-new food materials, so that personalized customization and accurate nutrition supplement are realized.
The 3D printing technology takes computer three-dimensional design as a blueprint, can directly form a three-dimensional entity without the limitation of shape complexity by adding materials for manufacturing layer by layer, and is successfully applied to the fields of spaceflight, automobiles, industrial design, biomedicine, food engineering and the like at present. The key of the food 3D printing technology lies in the material (food ink), and the food ink is the key of the development of the food 3D printing technology due to the complex composition of the food material and the difference of physicochemical properties, texture properties and rheological properties before and after processing. Based on the 3D printing technology, the coarse cereal 'ink' with high printing precision is developed, so that snacks with good taste and unique flavor are developed, and the 3D printing technology is favorably expanded and the coarse cereal products are favorably applied.
Zhang 24924et al invented a 3D printing material for salty and delicious rice flour snacks (publication number: CN109156710A), which utilizes chicken extract seasoning to season rice flour and utilizes a 3D printer to extrude and mold, thus realizing novelty and individuation of the appearance of cold-plate food. Zhengbo et al invented a method for making a nutritious staple food grain biscuit (publication No: CN107079958) based on 3D printing technology, which solved the major problem of enhancing its forming ability by the ratio of rice flour, wheat flour, etc. to water and oil in the conditional formulation. The octopus and the like respectively invent 16 3D printing food materials (publication numbers: CN106213153A-CN106213156A, CN106173866A-CN106173868A, CN106234931A-CN106234933A, CN106071739A, CN106071740A, CN10626484A, CN106213132A and CN106071742A) such as red date rice flour, Chinese yam rice flour, longan rice flour, mung bean rice flour, hawthorn rice flour, purple potato rice flour, fig rice flour and the like, and the rice flour is used as a main component, different auxiliary materials are added to realize 3D printing, and the influence of parameters such as moisture, potato starch, a printing model and the like on the printing quality is not mentioned.
disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the preparation method of the coarse cereal gel ink which is smooth in ink production, continuous in printing, good in molding and healthy and suitable for 3D printing;
correspondingly, the invention also aims to provide the coarse cereal 3D printed snack which takes the coarse cereal gel ink as the base material and has comprehensive nutrition, high printing precision, low sugar, high protein, unique flavor, good taste and easy chewing.
In order to achieve the above object, the present invention adopts the following scheme:
a preparation method of coarse cereal gel ink suitable for 3D printing is characterized by comprising the following steps:
A. According to the parts by weight, 0.1-20 parts of one or more than two of black rice flour, oat flour or quinoa flour are sieved by a sieve of 80 meshes, 15-20 parts of butter, 25-35 parts of water, 0.2-1.5 parts of salt and 0.1-10 parts of sugar are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. Mixing 38-100 parts by weight of whole wheat flour with 0.1-10 parts by weight of potato starch, sieving with a 120-mesh sieve, sieving 0.1-35 parts by weight of black bean powder with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. and stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.1-0.6 part of baking soda, and stirring uniformly to obtain the coarse cereal gel ink suitable for 3D printing.
The black rice flour is prepared by baking and grinding black rice. The black rice is a kind of rice for both medicine and food, and belongs to the glutinous rice category. Black rice is a special variety formed by long-term cultivation of gramineous plant rice. The grain type includes indica type and japonica type, and the grain quality includes waxy type and non-waxy type. The brown rice is black or black brown. Black rice is black in appearance, rich in nutrition and has the reputation of black pearl and king of world rice. The production is carried out in many places in China, and representative Shaanxi black rice, Guizhou black glutinous rice, Hunan black rice and the like are provided.
The black rice is black or black brown, has rich nutrition and high food and medicinal value, can be used for making various nutritional foods and wines besides porridge, and is in the reputation of black pearl and the king of world rice. The most representative Shaanxi county black rice has the reputations of 'medicated rice', 'tribute rice' and 'longevity rice' from ancient times.
The traditional Chinese medicine considers that the black rice has obvious medical value, and the effects of nourishing yin and tonifying kidney, building body and warming stomach, improving eyesight and activating blood, clearing liver and lubricating intestines, smoothing dampness and benefiting essence, and tonifying lung and relieving tendons which are recorded in ancient medical books of China are related to the black rice. Modern Chinese medicine also considers that the black rice has warm nature, can tonify qi and enrich blood, warm stomach and invigorate spleen, nourish liver and kidney, and stop cough, and is particularly suitable for patients with symptoms of anemia and blood loss, weakness of spleen and stomach, weakness of body, asthenia, palpitation and short breath, cough, asthma, premature ejaculation, spermatorrhea, frequent micturition and the like.
The black rice flour is prepared by grinding black rice, and retains rich nutritional components in black rice, such as protein, carbohydrate, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, ferrum, zinc, etc. Compared with rice, the trace elements and cellulose of the black rice flour are up to 3 times, and the main effects are as follows:
1. The black rice flour has various physiological functions of eliminating free radicals, improving iron deficiency anemia, resisting stress reaction, regulating immunity and the like;
2. The brass compounds in the black rice flour can maintain normal osmotic pressure of blood vessels, reduce fragility of the blood vessels, prevent the blood vessels from being broken and stop bleeding;
3. The black rice flour has the effects of resisting bacteria, reducing blood pressure and inhibiting the growth of cancer cells;
4. The black rice flour also has effects of improving myocardial nutrition, and reducing myocardial oxygen consumption.
the oat flour of the invention is highly refined from flour made from oat groats. Most oat varieties have greater fiber content than white flour. The main effects are embodied as follows:
1. lowering blood cholesterol: the water-soluble fiber and beta-polydextrose can reduce the amount of Total Cholesterol (Total Cholesterol) and low density lipoprotein Cholesterol (bad Cholesterol; LDL-C) in the blood to reduce the risk of suffering cardiovascular diseases and can increase the excretion of bile acids.
2. controlling blood sugar: the water-soluble fiber has the effect of smoothing the rise of blood sugar after meal, and is helpful for controlling blood sugar of diabetic patients.
3. improving constipation: the oat fiber contains beta-polydextrose, so that it can improve digestive function, promote gastrointestinal motility, and relieve constipation.
4. promoting wound healing: oat contains abundant zinc, and can promote wound healing.
5. preventing climacteric disorders: abundant vitamin E can dilate peripheral blood vessel, improve blood circulation, and regulate body condition, so as to relieve climacteric disorder.
6. Prevention of osteoporosis: for preventing osteoporosis, besides increasing the intake of calcium, manganese should not be deficient in vivo! Because oats contain manganese, osteoporosis can also be prevented indirectly!
7. and others: it also has effects in preventing anemia and controlling weight.
the quinoa wheat flour is prepared from quinoa. Chenopodium quinoa (Leptodium quinoa Willd.) is a plant of the genus Chenopodiaceae. The ear part can be red, purple or yellow, the shape of the plant is similar to that of the grey lima vegetable, and the ear part is similar to that of the sorghum after the plant is mature. The size of the plant is greatly influenced by environmental and genetic factors, and the plant is different from 0.3 to 3 meters, and the stem part is hard and can be branched or not. The single leaf is alternate, the leaf is in the shape of duck's leg, and the leaf edge is divided into full edge type and sawtooth edge type.
The quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism.
The nutrition value of the quinoa exceeds that of any traditional grain crop, the quinoa is a whole-grain full-nutrition complete protein alkaline food, the quinoa serving as a Chenopodiaceae plant has the protein content equivalent to that of beef, and the quality of the quinoa is not inferior to that of meat-source protein and milk-source protein. Chenopodium quinoa contains abundant amino acids, 9 essential amino acids necessary for human beings, and also contains many non-essential amino acids, especially lysine which most crops do not have, and contains abundant and high-content mineral elements, and various vitamins which are needed by normal metabolism of human bodies, and does not contain cholesterol and gluten, and the sugar content, fat content and calorie are all low levels.
The whole wheat flour is a product prepared from whole wheat through the steps of grinding, screening (grading to proper particle size) and the like, and the components such as endosperm, bran, germ and the like in the same proportion as the original whole wheat are kept. The whole wheat flour is rubbed open in the palm, so that the crushed bran can be seen in the whole wheat flour, the taste is rough compared with that of common flour, and the wheat flavor is stronger.
The whole wheat flour is called as' flour special for diabetes!
1. whole wheat flour is a natural source of water-soluble dietary fiber. Can reduce cholesterol and control blood sugar.
2. It is fat-free, low in calorie, and rich in complex carbohydrate.
3. Contains a large amount of B vitamins, vitamin E, potassium, selenium, iron and the like, and is the best food for keeping slim stature.
4. The vitamin B group contained in the whole wheat has certain prevention and dietotherapy effects on beriberi, pellagra and various skin diseases.
The potato starch of the present invention is prepared from potatoes, including potato skins, by cooking, drying and finely grinding. The potato starch of the present invention may be a modified potato starch. The potato modified starch has high swelling degree and strong water absorption capacity, during the heating process, the meat protein is heated and modified to form a net structure, and because a part of moisture which is not tightly combined is still stored in the net and is absorbed and fixed by the starch granules, the starch granules become soft and elastic, and the double functions of adhesion and water retention are achieved. The meat product added with the potato modified starch has uniform and fine tissue, compact structure, high elasticity, smooth cut surface, freshness, tenderness, palatability and extremely strong water-retaining property during long-term storage and low-temperature refrigeration.
The black soybean powder is the powder of a black soybean mill. The black soybean is black seed of Glycinemax (L.) merr of Leguminosae. Also called black bean and black bean, has sweet taste and mild property. The black soybean has high protein and low calorie, and is beneficial for human.
The black bean powder has the effects of resisting oxidation and delaying aging. The black bean is rich in isoflavone and anthocyanin. Isoflavone is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colon cancer, and is also helpful for preventing and treating osteoporosis of the middle-aged and the elderly; anthocyanidin is a good antioxidant source, can eliminate free radicals in vivo, and has good antioxidant effect especially in acidic environment such as stomach.
The black bean also contains abundant antioxidant vitamin E, and can remove free radicals in vivo, reduce skin wrinkle, and achieve the purpose of caring skin and keeping youth.
The coarse cereal gel ink is prepared by taking coarse cereals such as black rice flour (or oat flour, quinoa flour or a mixture of several coarse cereals) and black bean flour, whole wheat flour and the like as main components on the basis of comprehensively considering fluid characteristics, printing quality and baking stability, and is suitable for 3D printing, and the moisture content and the potato starch amount are adjusted according to different coarse cereal compositions, so that the coarse cereal gel ink is smooth in ink production, continuous in printing and good in forming; meanwhile, the method follows the health concept, reduces the using amount of grease, adjusts the composition of a sweetening agent, adds resistant starch, and prepares the coarse cereal ink which meets the standards of low sugar (the sugar content is less than 5g/100g) and high protein (20 g/100g), has good taste and unique flavor. The raw materials are rich in nutrition, and the prepared food follows the health concept.
as another improvement of the preparation method of the coarse cereal gel ink suitable for 3D printing, the sugar in the step A is one or a mixture of more than two of white granulated sugar, xylitol or stevioside.
as a further improvement of the sugar, the sugar is betanin, and the betanin accounts for 0.1-0.5 part.
as another improvement of the preparation method of the coarse cereal gel ink suitable for 3D printing, 0.1-0.5 part of resistant starch is also included in the step B.
As another improvement of the preparation method of the coarse cereal gel ink suitable for 3D printing, 0.1-0.6 part of baking soda is added in the step C, stirred uniformly and then kept stand for 8-15 minutes.
In the case of 3D-printed snacks, in order to achieve the above object, the present invention adopts the following scheme,
A3D printed snack is characterized in that any one of the coarse cereal gel inks suitable for 3D printing is adopted as a printing material, and is prepared by the following method:
S1, starting a 3D food printer, selecting a model with the filling density of 10-15% and the highest layer number less than 17, presetting the material temperature at 30-50 ℃ and the printing speed at 30 mm/S; selecting a sprayer with a self-matched machine body; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
s2, placing the printed model in a preheated oven, and baking in two stages, wherein in the first stage, the temperature of the upper fire is set to be 140-160 ℃, the temperature of the lower fire is set to be 150-170 ℃, and the baking time is 8-12 min; in the second stage, setting the temperature of the upper fire at 190-210 ℃ and the temperature of the lower fire at 210-230 ℃ and baking for 8-12 min; and after baking is finished, taking out the baked.
as another improvement of the 3D printed snack of the present invention, the nozzle diameter of the nozzle in S1: 0.84 mm; the height of the spray head is as follows: 1 mm.
As another improvement of the 3D printed snack, in the first stage of S2, the temperature of the upper fire is 150 ℃, the temperature of the lower fire is 160 ℃, and the snack is baked for 10 min; in the second stage, the temperature of the upper fire is 200 ℃, the temperature of the lower fire is 220 ℃, and the baking time is 10 min.
The baking temperature and time are proper, and the hollow coarse cereal snack which is caramel-colored, crisp in taste, high in protein and low in sugar is obtained.
in summary, compared with the prior art, the invention has the beneficial effects that:
Firstly, the raw materials and the proportion adopted in the preparation method of the coarse cereal gel ink suitable for 3D printing follow a healthy idea, the adopted raw materials are all healthy foods, the matching is reasonable, the nutrition is balanced, the 3D printing technology is combined, the coarse cereal gel ink which is smooth in ink, continuous in printing and good in forming is designed, and the coarse cereal gel ink is used as a base material to prepare a coarse cereal snack product which is comprehensive in nutrition, high in printing precision, low in sugar, high in protein, unique in flavor, good in taste and easy to chew.
secondly, on the premise of determining the printing quality, the 3D printed snacks provided by the invention select and adjust printing parameters (printing model, printing temperature, printing speed and the like) and post-processing parameters (baking temperature and baking time), so that the prepared coarse cereal snacks are crisp in taste, high in protein, low in sugar and unique in flavor.
drawings
FIG. 1 is a schematic diagram of a preparation process of a coarse cereal gel ink suitable for 3D printing according to the invention;
Fig. 2 is a snack "octopus" prepared by 3D printing miscellaneous cereals "ink" in example 1 of the present invention;
FIG. 3 is a snack "bulb" and "basket of flowers" prepared using 3D printing miscellaneous grain "ink";
Figure 4 is a snack "light" prepared using 3D printed coarse cereal "ink".
Detailed Description
The invention will be further described with reference to the drawings and embodiments in the detailed description:
example 1:
a preparation method of novel coarse cereal 'ink' suitable for 3D printing and preparation of 3D printed snacks comprise the following steps:
(1) according to the parts by weight, 17 parts of black rice flour are sieved by a sieve of 80 meshes, 15 parts of butter, 30 parts of water, 1 part of salt and 8 parts of white granulated sugar are placed in a stirrer for mechanical stirring and are uniformly mixed;
(2) mixing 38 parts of whole wheat flour which is sieved by a 120-mesh sieve with 10 parts of potato starch, 35 parts of black bean flour which is sieved by a 80-mesh sieve, stirring and mixing the three raw materials, and adding 30 parts of uniformly stirred egg liquid for 3 times in the period; stirring and mixing the materials uniformly in a dough mixer, adding 0.6 part of baking soda, mixing, and standing for 10min to obtain coarse cereal printing ink;
(3) starting a 3D food printer, selecting a model octopus, presetting the material temperature to be 30 ℃, and setting the printing speed to be 30 mm/s; selecting a sprayer with a self-matched machine body (the sprayer material is plastic, the diameter of the sprayer is 0.84mm, and the height of the sprayer is 1 mm); adding the coarse cereal printing ink into a material barrel of an extrusion printer, and starting printing;
(4) And (3) placing the printed octopus into a preheated oven, baking in two stages, setting the temperature of upper fire/lower fire to be 150/160 ℃, adjusting the temperature of upper fire/lower fire to be 200/220 ℃ after 10min, baking for 10min, and obtaining the coarse cereal snack which is hollow, caramel-colored, crisp in taste, high in protein and low in sugar (see figure 2).
example 2:
A preparation method of novel coarse cereal 'ink' suitable for 3D printing and preparation of 3D printed snacks comprise the following steps:
(1) according to the parts by weight, 8 parts of oat flour and 9 parts of black rice flour are sieved by a sieve of 80 meshes, 15 parts of butter, 35 parts of water, 1 part of salt and 8 parts of white granulated sugar are placed in a stirrer to be mechanically stirred and uniformly mixed;
(2) mixing 38 parts of whole wheat flour which is sieved by a 120-mesh sieve with 10 parts of potato starch, 35 parts of black bean flour which is sieved by a 80-mesh sieve, stirring and mixing the three raw materials, and adding 30 parts of uniformly stirred egg liquid for 3 times in the period; stirring and mixing the materials uniformly in a dough mixer, adding 0.6 part of baking soda, mixing, and standing for 10min to obtain coarse cereal printing ink;
(3) starting a 3D food printer, selecting a model lamp and a model basket, presetting the material temperature to be 40 ℃, and setting the printing speed to be 30 mm/s; selecting a sprayer with a self-matched machine body (the sprayer material is plastic, the diameter of the sprayer is 0.84mm, and the height of the sprayer is 1 mm); adding the coarse cereal printing ink into a material barrel of an extrusion printer, and starting printing;
(4) And (3) placing the printed 'lamp' and 'basket' into a preheated oven, baking in two stages, setting the temperature of upper fire/lower fire to be 150/160 ℃, adjusting the temperature of upper fire/lower fire to be 200/220 ℃ after 10min, baking for 10min, and obtaining the high-protein low-sugar coarse cereal snack which is hollow, caramel-colored, crisp in taste after baking is finished (see figure 3).
Example 3:
a preparation method of novel coarse cereal 'ink' suitable for 3D printing and preparation of 3D printed snacks comprise the following steps:
(1) according to the parts by weight, 17 parts of oat flour are sieved by a sieve of 80 meshes, 15 parts of butter, 35 parts of water, 1 part of salt and 8 parts of white granulated sugar are placed in a stirrer for mechanical stirring and are uniformly mixed;
(2) mixing 38 parts of whole wheat flour sieved by a 120-mesh sieve with 10 parts of potato starch (added with 0.5 part of resistant starch), sieving 35 parts of black bean flour with an 80-mesh sieve, stirring and mixing the three raw materials, and adding 30 parts of uniformly stirred egg liquid 3 times in the period; stirring and mixing the materials uniformly in a dough mixer, adding 0.6 part of baking soda, mixing, and standing for 10min to obtain coarse cereal printing ink;
(3) starting a 3D food printer, selecting a model lamp, presetting the material temperature to be 50 ℃, and setting the printing speed to be 30 mm/s; selecting a sprayer with a self-matched machine body (the sprayer material is plastic, the diameter of the sprayer is 0.84mm, and the height of the sprayer is 1 mm); adding the coarse cereal printing ink into a material barrel of an extrusion printer, and starting printing;
(4) And (3) placing the printed 'lamp' in a preheated oven, baking in two stages, setting the temperature of the upper fire/the lower fire to be 150/160 ℃, adjusting the temperature of the upper fire/the lower fire to be 200/220 ℃ after 10min, baking for 10min, and obtaining the hollow coarse cereal snack with caramel color, crisp mouthfeel, high protein and low sugar (see figure 4). Wherein the upper layer in fig. 4 is a 3D printed food without added resistant starch; the lower layer of the figure is a 3D printed food with added resistant starch; the upper left 1-3 and the lower left 1-3 are both baked products; the upper right 1 and lower right 1 are unbaked products. Therefore, the caramel color of the baked product added with the resistant starch is more obvious, namely under the condition of lower sugar content, the coarse cereal snack with better color can be prepared.
Example 4
The invention relates to a preparation method of coarse cereal gel ink suitable for 3D printing, which comprises the following steps:
A. according to parts by weight, 0.1 part of black rice flour is sieved by a sieve of 80 meshes, 15 parts of butter, 25 parts of water, 0.2 part of salt and 0.1 part of white granulated sugar are placed in a stirrer for mechanical stirring, and the ingredients A are obtained after uniform mixing;
B. Mixing 38 parts by weight of whole wheat flour with 0.1 part by weight of potato starch, sieving with a 120-mesh sieve, 0.1 part by weight of black bean powder and 0.1 part by weight of resistant starch, sieving with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. and stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.1 part of baking soda, stirring uniformly, and standing for 8 minutes to obtain the coarse cereal gel ink suitable for 3D printing.
example 5
The invention relates to a preparation method of coarse cereal gel ink suitable for 3D printing, which comprises the following steps:
A. According to the parts by weight, 20 parts of oat flour are sieved by a sieve of 80 meshes, 20 parts of butter, 35 parts of water, 1.5 parts of salt and 10 parts of xylitol are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. Mixing 100 parts by weight of whole wheat flour with 10 parts by weight of potato starch, sieving with a 120-mesh sieve, sieving with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. and stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.6 part of baking soda, stirring uniformly, and standing for 8 minutes to obtain the coarse cereal gel ink suitable for 3D printing.
Example 6
The invention relates to a preparation method of coarse cereal gel ink suitable for 3D printing, which comprises the following steps:
A. According to the parts by weight, 10 parts of quinoa flour are sieved by a sieve of 80 meshes, 18 parts of butter, 30 parts of water, 0.8 part of salt and 0.1 part of betanin are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. Mixing 50 parts by weight of whole wheat flour with 6 parts by weight of potato starch, sieving with a 120-mesh sieve, 20 parts by weight of black bean powder and 0.3 part by weight of resistant starch, sieving with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. And stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.3 part of baking soda, stirring uniformly, and standing for 10 minutes to obtain the coarse cereal gel ink suitable for 3D printing.
example 7
the invention relates to a preparation method of coarse cereal gel ink suitable for 3D printing, which comprises the following steps:
A. according to the weight parts, 0.1 part of black rice flour and 10 parts of oat flour are sieved by a sieve of 80 meshes, 18 parts of butter, 28 parts of water, 1 part of salt, 2 parts of white granulated sugar and 6 parts of xylitol are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. Mixing 90 parts by weight of whole wheat flour with 8 parts by weight of potato starch, sieving with a 120-mesh sieve, 32 parts by weight of black bean powder and 0.4 part by weight of resistant starch, sieving with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. and stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.5 part of baking soda, stirring uniformly, and standing for 9 minutes to obtain the coarse cereal gel ink suitable for 3D printing.
Example 8
The invention relates to a preparation method of coarse cereal gel ink suitable for 3D printing, which comprises the following steps:
A. according to the parts by weight, 10 parts of black rice flour, 8 parts of oat flour and 2 parts of quinoa flour are sieved by a sieve of 80 meshes, 20 parts of butter, 35 parts of water, 1.5 parts of salt and 0.1 part of white granulated sugar are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. mixing 100 parts by weight of whole wheat flour with 10 parts by weight of potato starch, sieving with a 120-mesh sieve, 35 parts by weight of black bean powder and 0.1 part by weight of resistant starch, sieving with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. And stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.1 part of baking soda, stirring uniformly, and standing for 9 minutes to obtain the coarse cereal gel ink suitable for 3D printing.
Example 9
the invention relates to a 3D printed snack which is prepared by the following method:
S1, starting a 3D food printer, selecting a model with the filling density of 10% and the layer number of 15, presetting the material temperature at 30 ℃ and the printing speed at 30 mm/S; selecting a sprayer with a self-matched machine body, wherein the diameter of the sprayer is as follows: 0.84 mm; the height of the spray head is as follows: 1 mm; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
S2, placing the printed model in a preheated oven, and baking for 8min by adopting two stages, wherein the first stage is that the temperature of the upper fire is 140 ℃ and the temperature of the lower fire is 150 ℃; in the second stage, setting the upper fire temperature to be 190 ℃ and the lower fire temperature to be 210 ℃, and baking for 8 min; and after baking is finished, taking out the baked.
Example 10
the invention relates to a 3D printed snack which is prepared by the following method:
S1, starting a 3D food printer, selecting a model with the filling density of 15% and the layer number of 10, presetting the material temperature at 50 ℃ and the printing speed at 30 mm/S; selecting a sprayer with a self-matched machine body, wherein the diameter of the sprayer is as follows: 0.84 mm; the height of the spray head is as follows: 1 mm; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
s2, placing the printed model in a preheated oven, and baking for 12min by adopting two stages, wherein the first stage is that the upper fire temperature is set to be 160 ℃ and the lower fire temperature is set to be 170 ℃; in the second stage, setting the temperature of the upper fire to be 210 ℃ and the temperature of the lower fire to be 230 ℃, and baking for 12 min; and after baking is finished, taking out the baked.
example 11
the invention relates to a 3D printed snack which is prepared by the following method:
S1, starting a 3D food printer, selecting a model with the filling density of 12% and the layer number of 8, presetting the material temperature to be 40 ℃, and setting the printing speed to be 30 mm/S; selecting a sprayer with a self-matched machine body, wherein the diameter of the sprayer is as follows: 0.84 mm; the height of the spray head is as follows: 1 mm; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
s2, placing the printed model in a preheated oven, and baking for 10min by adopting two stages, wherein the first stage is that the upper fire is set to be 150 ℃ and the lower fire is set to be 160 ℃; in the second stage, setting the upper fire temperature to be 200 ℃ and the lower fire temperature to be 220 ℃, and baking for 10 min; and after baking is finished, taking out the baked.
example 12
The invention relates to a 3D printed snack which is prepared by the following method:
s1, starting a 3D food printer, selecting a model with the filling density of 13% and the layer number of 16, presetting the material temperature at 30 ℃ and the printing speed at 30 mm/S; selecting a sprayer with a self-matched machine body, wherein the diameter of the sprayer is as follows: 0.84 mm; the height of the spray head is as follows: 1 mm; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
s2, placing the printed model in a preheated oven, and baking for 12min by adopting two stages, wherein the first stage is that the temperature of the upper fire is 140 ℃ and the temperature of the lower fire is 150 ℃; in the second stage, setting the temperature of the upper fire to be 210 ℃ and the temperature of the lower fire to be 230 ℃, and baking for 8 min; and after baking is finished, taking out the baked.
the foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (8)

1. A preparation method of coarse cereal gel ink suitable for 3D printing is characterized by comprising the following steps:
A. according to the parts by weight, 0.1-20 parts of one or more than two of black rice flour, oat flour or quinoa flour are sieved by a sieve of 80 meshes, 15-20 parts of butter, 25-35 parts of water, 0.2-1.5 parts of salt and 0.1-10 parts of sugar are placed in a stirrer to be mechanically stirred, and the ingredients A are obtained after uniform mixing;
B. mixing 38-100 parts by weight of whole wheat flour with 0.1-10 parts by weight of potato starch, sieving with a 120-mesh sieve, sieving 0.1-35 parts by weight of black bean powder with a 80-mesh sieve, stirring and mixing, and adding 30 parts by weight of uniformly stirred egg liquid 3 times in the period to obtain a material B;
C. And stirring and mixing the ingredient A and the ingredient B uniformly in a dough mixer, adding 0.1-0.6 part of baking soda, and stirring uniformly to obtain the coarse cereal gel ink suitable for 3D printing.
2. the method for preparing coarse cereal gel ink suitable for 3D printing according to claim 1, wherein the sugar in step A is one or a mixture of more than two of white granulated sugar, xylitol or betanin.
3. the method for preparing coarse cereal gel ink suitable for 3D printing as claimed in claim 2, wherein the sugar is betanin, and the betanin is 0.1-0.5 parts.
4. The preparation method of coarse cereal gel ink suitable for 3D printing according to claim 1, wherein the resistant starch is further included in 0.1-0.5 part in step B.
5. The preparation method of coarse cereal gel ink suitable for 3D printing according to claim 1, wherein 0.1-0.6 part of baking soda is added in step C, stirred uniformly and then kept stand for 8-15 minutes.
6. a 3D printed snack, characterized in that a multigrain gel ink suitable for 3D printing according to any one of claims 1-5 is used as printing material and is prepared by the following method:
S1, starting a 3D food printer, selecting a model with the filling density of 10-15% and the highest layer number less than 17, presetting the material temperature at 30-50 and the printing speed at 30 mm/S; selecting a sprayer with a self-matched machine body; adding the coarse cereal gel ink suitable for 3D printing into a material barrel of an extrusion printer, and starting printing;
S2, placing the printed model in a preheated oven, and baking in two stages, wherein in the first stage, the temperature of the upper fire is set to be 140-160 ℃, the temperature of the lower fire is set to be 150-170 ℃, and the baking time is 8-12 min; in the second stage, setting the temperature of the upper fire at 190-210 ℃ and the temperature of the lower fire at 210-230 ℃ and baking for 8-12 min; and after baking is finished, taking out the baked.
7. The 3D printed snack of claim 6, wherein said nozzle of S1 has a nozzle diameter of: 0.84 mm; the height of the spray head is as follows: 1 mm.
8. The 3D printed snack according to claim 6, wherein the first stage of S2 is set to 150 ℃ for the upper fire, 160 ℃ for the lower fire, and baked for 10 min; in the second stage, the temperature of the upper fire is 200 ℃, the temperature of the lower fire is 220 ℃, and the baking time is 10 min.
CN201910848308.4A 2019-09-09 2019-09-09 preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack Pending CN110558356A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111418630A (en) * 2020-04-21 2020-07-17 华南理工大学 3D printed banana food and preparation method thereof
CN113966757A (en) * 2021-09-26 2022-01-25 南昌大学 Edible tableware and preparation method thereof
CN114304553A (en) * 2022-01-17 2022-04-12 郑州轻工业大学 Preparation method of pitaya dietary fiber 3D printing powder

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Publication number Priority date Publication date Assignee Title
CN104542857A (en) * 2014-12-19 2015-04-29 福建贝吃乐食品有限公司 Butter flavor black rice biscuit and manufacturing method thereof
CN107079958A (en) * 2017-05-02 2017-08-22 华南理工大学 A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique
CN107242266A (en) * 2017-05-02 2017-10-13 华南理工大学 A kind of method that nutritious coarse cereals biscuit is made based on 3D printing technique

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104542857A (en) * 2014-12-19 2015-04-29 福建贝吃乐食品有限公司 Butter flavor black rice biscuit and manufacturing method thereof
CN107079958A (en) * 2017-05-02 2017-08-22 华南理工大学 A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique
CN107242266A (en) * 2017-05-02 2017-10-13 华南理工大学 A kind of method that nutritious coarse cereals biscuit is made based on 3D printing technique

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111418630A (en) * 2020-04-21 2020-07-17 华南理工大学 3D printed banana food and preparation method thereof
CN113966757A (en) * 2021-09-26 2022-01-25 南昌大学 Edible tableware and preparation method thereof
CN114304553A (en) * 2022-01-17 2022-04-12 郑州轻工业大学 Preparation method of pitaya dietary fiber 3D printing powder

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Application publication date: 20191213