AU2018412386B2

AU2018412386B2 - 3D accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish

Info

Publication number: AU2018412386B2
Application number: AU2018412386A
Authority: AU
Inventors: Zhenbin Liu; Zhaohui Yang; Min Zhang
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2018-03-05
Filing date: 2018-06-27
Publication date: 2021-05-27
Anticipated expiration: 2038-06-27
Also published as: WO2019169802A1; AU2018412386A1; CN108477545A

Abstract

Provided in the present invention is a 3D accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish, which belongs to the field of food processing. The method comprises the following steps: (1) clean, skin, slice, steam, boil and mash fresh potatoes and purple sweet potatoes; (2) add a compound system of xanthan gum and pectin into the mashed potato and the mashed purple sweet potato respectively; (3) keep the temperature of the mashed potato and the mashed purple sweet potato after a colloid is added; (4) after cooling down to the room temperature, add an appropriate amount of salt, seasoning, and olive oil into the mashed potato, and add honey and olive oil into the purple sweet potato; (5) select the diameter of print heads; (6) determine a printing speed; (7) determine the relative position of the dual print heads; (8) determine the filling ratio and the filling mode at the time of printing; and (9) use the dual-color 3D printing model to print the mashed potato and the mashed purple sweet potato into shape by means of the dual-print-head printer. The method in the present application may better guarantee a normal nutrition supply and safety in eating and swallowing for elderly people.

Description

3D PRECISE PRINTING METHOD FOR EASY-TO-SWALLOW BICOLOR MASHED

POTATO/MASHED SWEET PURPLE POTATO COLD DISHES

Technical Field

The present invention belongs to the field of food processing, and particularly relates to a 3D

precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple potato

cold dishes.

Background

Swallowing dysfunction is a common phenomenon for aged people, which directly affects the

nutrient balance and quality of life of aged people. In order to guarantee normal nutrient supply and

diet swallowing safety of aged people, the texture design of special meals becomes a very necessary

means. Food easily swallowed by aged people should be soft in texture, low in viscosity, and good

in smoothness. Appropriate texture and friction characteristics are very important for food easily

swallowed by aged people.

3D printing technology, also known as additive manufacturing technology or rapid prototyping

technology, is a technology that realizes production of 3D objects in a continuous physical stacking

form through computer modeling. A 3D printer is similar to an ordinary printer in working principle,

but different from same in that 3D printing material which may be metal, ceramics, plastics, sand or

the like. Through a computer slicing program designed in advance, the printer is controlled to print

various 3D objects. 3D printing technology is a fully automatic intelligent technology that can meet

the personalized needs of human beings and save time and labor costs.

Researches and applications of 3D printing technology in the field of food are few. Although

when used in the field of food 3D printing can well meet the needs of people for personalized food

and can make food with different nutrients according to the target population, this technology still

faces some technical problems, for example, how to realize precise printing; how to use

conventional pulp materials to print complex three-dimensional structures; how to realize

multi-color or bicolor printing; and how to realize the printing of sandwich and multi-texture food,

so the development of the printing food industry may be well promoted if these problems are

solved.

Zhang Min et al. (2017) invented a control method for accurate shaping by 3D printing of

instant conditioned mashed potatoes (CN 106805280 A). In the patent, mashed potatoes are used as

raw material, and the mashed potatoes are endowed with good printing shaping characteristics by adding a certain amount of chocolate powder and drawing support from the characteristics of hot melting and condensation thereof. In order to realize fine printing of conditioned mashed potatoes, the nozzle diameter, printing distance, printing temperature, nozzle moving speed and material discharge speed are adjusted specifically. The patent mainly discloses how to realize fine printing, which is obviously different from the 3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple potato cold dishes suitable for aged people described in the present patent.

Zhao Wanyi et al. (2014) invented a method for producing multi-flavor sandwich food through

3D printing (Publication No.: CN 104365954 A). In the invention, the 3D printing technology is

used to produce food which has multiple flavors and is of a spatial sandwich structure. Different

spatial structures can be printed, and food substrates and sandwich materials can be sprayed through

different nozzles during printing, to print in time as needed under the control of the model program.

The invention has great significance for changing the defect of monotonous sandwiches of

traditional sandwich food. The patent mainly introduces how to realize the sandwich under the

condition of multiple nozzles, which is obviously different from the printing method for

easy-to-swallow bicolor food suitable for aged people described in the present patent.

Zhang Min et al. (2017) invented a method of manufacturing mochi ice cream by improving

accurate shaping by 3D printing of mochi (CN 106720897 A). By using the nano-crystallization

technology and high-pressure homogenization technology, and adjusting nozzle diameter and other

parameters during printing, the patent realizes the fine printing of mochi. A single-nozzle 3D printer

is adopted, which is obviously different from that a two-nozzle 3D printer is adopted to produce

easy-to-swallow bicolor food described in the present patent.

Xuan Xinlong et al. (2015) invented a method of making chocolate raw materials that can be

used for 3D printing (Publication No.: CN 104996691 A). The inventors prepared several different

raw materials, such as cocoa butter, white sugar, skimmed milk powder, etc. into a pulpy material

through pretreatment, refining, filling and temperature adjustment and other operation steps, and

then printed the pulpy material using 3D printing. The chocolate printed under this formulation

condition has no whitening and discoloration, and can realize printing of various shapes. The

invention mainly focuses on the development of personalized printing materials in the

confectionery market, which is obviously different from the printing of easy-to-swallow bicolor

catering cold dish that takes conventional mashed potatoes and mashed sweet purple potatoes as base materials and is suitable for aged people mainly studied in the present invention.

Zhang Min et al. (2017) invented a control method for improving shaping and 3D precise

printing performance of a high-fiber dough system by adding functional carbohydrate (CN

106259599 A). The patent realizes precise printing of the high-fiber dough system by adding

functional carbohydrate (such as trehalose, high maltose) and changing printing parameters, which

is obviously different from the printing of easy-to-swallow bicolor catering cold dish that takes

conventional mashed potatoes and mashed sweet purple potatoes as base materials and is suitable

for aged people mainly studied in the present invention.

Wei Honghui et al. (2015) invented an easy-to-store 3D printed candy raw material and

making method thereof (Publication No.: CN 104920755 A). The inventors mixed glucose,

cellulose, xylitol, maltodextrin and other raw materials uniformly and then used 3D printing to

make candy. The candy produced has various shapes and is easy to store for a long time, and has

good applicability. The invention mainly focuses on the development of candy raw materials and

does not elaborate on the printing technology, while the present invention mainly focuses on the

printing of easy-to-swallow bicolor catering cold dishes which are based on conventional mashed

potatoes and mashed sweet purple potatoes and are suitable for aged people.

Zhang Yunjiu et al. (2016) invented an ice cream 3D printing method and a product thereof

(Publication No.: 201611045220.1). The inventors designed an ice cream 3D printer, including

driving devices in X, Y, and Z directions, a spray system, a main control device and a protective

cover. The invention can solve the problems of long time consumed and high costs of 3D food

printing at the present stage, and is reasonable in structure design and novel in technology. The

invention mainly focuses on the performance and development of the machine, which is obviously

different from the present invention that mainly focuses on the 3D food printing of food materials.

Cheng Yongli et al. (2015) invented a 3D color multifunctional food printing device

(Publication No.: 201510741590.8). The inventors designed a color food printer comprising three

nozzles, three dosing pumps, three containers, a conveying pipe, and a control program and a drive

program, and built a large number of models in the printer for selection, having the advantages of

high precision, fast speed, and simple process. The invention also mainly focuses on the

performance and development of the machine, which is obviously different from the patent for

invention that mainly focuses on the 3D food printing of food materials.

Wei Honghui et al. (2015) invented a candy syrup capable of being used for 3D printing and preparation method therefor (Publication No.: CN 104938739 A). The candy syrup comprises the following raw materials by weight percentage: 50-85% of glucose, 0.5-5% of cellulose, 6-10% of xylitol, 3-15% of maltodextrin and various other auxiliary materials. The candy syrup contains the cellulose so that the heat-resisting stability during storage of candies can be improved, and the effect of stabilizing the viscosity of candy syrup can be realized. The candy syrup also contains a small amount of xylitol so that the mobility of the candy syrup can be increased and materials can be smoothly discharged during printing. The invention mainly provides the formulation composition of printing candy materials, while the present invention mainly focuses on the 3D printing of easy-to-swallow bicolor food based on starch, so that the two are obviously different from each other.

Huang Haihu et al. (2015) invented a non-dairy cream 3D printing method (Publication No.:

CN 104687222 A). In the invention, the cooling system can well realize fixation and shaping of the

non-dairy cream. Through the use of ultrasonic treatment, non-dairy cream molecules can be

crushed and refined to prevent blocking of the nozzle caused by uneven mixing, thereby well

improving the printing effect of the 3D printing system. The invention mainly studies the printing of

non-dairy cream, which is significantly different from the fine printing of starch-based food studied

by the present invention.

Li Heng et al. (2014) invented a 3D dessert printing device and corresponding processing

method (Publication No.: CN 103734216 A). The inventors selected a target model in advance,

converted the target shape into a printable program through certain steps, and then printed out the

target shape under the control of the program. By means of the invention, desserts with complex

shapes, exquisite structures and beautiful appearance can be manufactured, and then personalized

needs of people can be met; and the processing method is easy to operate, can be used to coat cream

in the 3D direction continuously, and has high practicality. The invention mainly describes a

printing device and a processing method, while the present invention mainly studies printing food

material and printing technology, so that the two are obviously different from each other.

printing performance of a thawed surimi system (Publication No.: CN 106798263 A). The invention

mainly studies the 3D printing characteristics of the surimi system, which is obviously different

from the high-starch system of mashed potatoes and mashed sweet purple potatoes described in the

present patent. Based on the content mentioned above, mainly starting from the aspects of reducing mouth friction coefficients, improving the structure stability of materials at the later stage of printing, improving the printing accuracy, and increasing the softness of the prepared samples, the present application proposes a 3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple potato cold dishes suitable for aged people.

Summary

It would be advantageous if at least preferred embodiments of the present invention provide a

3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple potato

cold dishes suitable for aged people, which plays a role of guaranteeing normal nutrient supply and

diet swallowing safety of aged people.

The technical solution of the present invention is:

A 3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple

potato cold dishes, comprising the following steps:

(1) preprocessing food materials: cleaning, peeling and slicing potatoes and sweet purple

potatoes and then performing cooking, until starch is fully gelatinized, and pulping the cooked

potatoes and sweet purple potatoes to obtain mashed potatoes and mashed sweet purple potatoes, so

as to make the pulp fine and prevent blocking the nozzle;

(2) adding xanthan gum and pectin: respectively adding a compounding system consisting of

1%-2% of xanthan gum and 2%-3% of calcium-sensitive pectin to the mashed potatoes and mashed

sweet purple potatoes to adjust the viscosity and coherency of the materials, so that the materials

can form complete food bolus which may not be dispersed in the mouth and bottleneck throat and is

easy for aged people to swallow;

(3) performing heat preservation on pulp: after adding the xanthan gum and the pectin, placing

the materials at 60-80°C for heat preservation for 25-35min, wherein the reason to select this

temperature range is that higher temperatures may cause the degradation of xanthan gum and then

make same lose function characteristics; and on the contrary, lower temperature cannot make the

xanthan gum be dissolved well;

(4) adding seasoning ingredients and olive oil: cooling the materials obtained in step (3) to

room temperature, adding salt, seasoning and 1%-3% of olive oil to the mashed potatoes, to make

sure that the mashed potatoes have good flavor and smooth taste; and adding 6%-8% of honey and

1%-2% of olive oil to the mashed sweet purple potatoes, to maintain intestinal health and

cardiovascular health;

(5) printing the mashed potatoes/mashed sweet purple potatoes by a two-nozzle printer,

according to a bicolor 3D printing model, wherein the printing parameters are set as follows: the

nozzle diameter is set to 0.8mm; the normal printing speed is set to 20-25mm/s; the printing speed

of the first layer is set to 45%-50% of the normal printing speed; the printing speed of the two

layers on the object surface is set to 35%-45% of the normal printing speed; the relative position of

the second nozzle to the first nozzle is set to X-66.5mm, Y-0.8mm; the fill ratio is set to 40%-70%,

and the fill mode is set to a rectilinear printing mode (Rectilinear) or honeycomb printing mode

(Honeycomb).

In the step (1), the slice thickness may be 4-6mm, the cooking time duration may be 15-25min,

and the pulping time duration may be 6-8min.

In the step (2), after adding the xanthan gum and the pectin, each of the mashed potatoes and

the mashed sweet purple potatoes has a viscosity of1-1.5x103J/m3 and a coherency of 0.2-0.6.

In the step (2), while adding the xanthan gum and the pectin, low-methoxy pectin with an

esterification degree less than 40% is added, to improve the taste and chewing characteristics of the

materials, and to promote the structure stability of the printed materials through the combination of

the low-methoxy pectin and calcium ions.

At the beginning of printing, edible calcium gluconate is added to the mashed potatoes and

mashed sweet purple potatoes and is mixed with the mashed potatoes and the mashed sweet purple

potatoes evenly to help the calcium-sensitive pectin in the system to form crosslinks and ensure the

structure stability of the printed objects.

The present invention has the following advantageous effects that:

(1) Xanthan gum and pectin are added to mashed potatoes and mashed sweet purple potatoes

to increase the water-retaining properties thereof, so as to make the materials appear smooth and

juicy, reduce mouth friction coefficients, and improve the structure stability of the materials at the

later stage of printing with the help of the characteristic of forming a gel network structure when the

calcium-sensitive pectin meets calcium ions;

(2) for determination of the relative positions of the two nozzles, in the printing process, the

relative positions of the two nozzles have great influence on the goodness of fit of the printed object

at the junction of the two materials, so the relative positions should be emphatically studied and

determined;

(3) bicolor easy-to-swallow products are printed by a two-nozzle 3D printer according to the model made;

(4) the printing speed of the materials of the first layer and the outer two layers is reduced to

increase the printing accuracy thereof; and

(5) more fluffy samples are prepared by changing the fill ratio and fill mode inside the printed

object.

Detailed Description

Specific embodiments of the present invention are described below in detail in combination

with the detailed description.

Embodiment 1: 3D precise printing of bicolor mashed potato/mashed sweet purple potato cold

dish which is easy for aged people to swallow and is added with fruit-vegetable powder

First, fresh potatoes and sweet purple potatoes are cleaned and peeled, cut into slices with a

thickness of about 4-6mm, cooked for 15min, and pulped for 6min until the pulp is fine so that the

nozzle cannot be blocked. 1% and 2% of xanthan gum and pectin compounding systems (xanthan

gum: pectin =1: 1) are respectively added to the mashed potatoes and the mashed sweet purple

potatoes to make same have tender taste and facilitate aged people in swallowing. Heat preservation

is performed on the mashed potatoes and mashed sweet purple potatoes after addition of colloid at

75°C for 30min; The mashed potatoes and mashed sweet purple potatoes are cooled to room

temperature, and an appropriate amount of salt and seasoning, and 2% of olive oil and 0.5% barley

grass powder are added to the mashed potatoes; and 8% of honey and 1% of olive oil are added to

the mashed sweet purple potatoes. A print nozzle with a diameter of 0.8mm is selected, the printing

speed is set to 25mm/s, the printing speed of the first layer is set to 45% of the normal printing

speed, and the printing speed of the outermost two layers is set to 35% of the normal printing speed.

The position of the second nozzle is set to X-66.5mm, Y-0.8mm to make the fit at the junction of

the two materials good. At the beginning of printing, a small amount of calcium gluconate is added

to the pulp to improve the structure stability after printing with the help of the characteristic of

easily forming a gel network structure when the calcium-sensitive pectin meets calcium ions. To

make the food after printing more fluffy and easy to swallow, in the 3D control software, the fill

ratio is set to 50% and the fill mode is set to Rectilinear. Compared with the mold sample, the

hardness of the sample printed under this condition is reduced by 40% to 50%, so the printed

sample is easier to swallow, which may make the 3D printing technology have a broader prospect

for the production of novel food for aged people. Finally, the mashed potatoes/mashed sweet purple potatoes are printed by a two-nozzle printer according to a pre-made bicolor 3D printing model.

Embodiment 2: 3D precise printing of bicolor mashed potato/mashed sweet purple potato cold

thickness of about 4-6mm, cooked for 25min, and pulped for 8min until the pulp is fine so that the

gum: pectin =1.2: 1) are respectively added to the mashed potatoes and the mashed sweet purple

75C for 30min. The mashed potatoes and mashed sweet purple potatoes are cooled to room

temperature, and an appropriate amount of salt and seasoning, and 2% of olive oil and 0.3%

cabbage powder are added to the mashed potatoes; and 8% of honey and 1% of olive oil are added

to the mashed sweet purple potatoes. Meanwhile, 1% of barley grass powder is added to the mashed

potatoes so that not only the monotonous color of mashed potatoes can be adjusted, but also the

content of dietary fiber in the product can be increased, which is beneficial to the health of aged

people. A print nozzle with a diameter of 0.8mm is selected, the printing speed is set to 25mm/s, the

printing speed of the first layer is set to 45% of the normal printing speed, and the printing speed of

the outermost two layers is set to 35% of the normal printing speed. The position of the second

nozzle is set to X-66.5mm, Y-0.8mm to make the fit at the junction of the two materials good. At the

beginning of printing, a small amount of calcium gluconate is added to the pulp to improve the

structure stability after printing with the help of the characteristic of easily forming a gel network

structure when the calcium-sensitive pectin meets calcium ions. To make the food after printing

more fluffy and easy to swallow, in the 3D control software, the fill ratio is set to 60% and the fill

mode is set to Honeycomb. Compared with the mold sample, the hardness of the sample printed

under this condition is reduced by 40%-45%, so the printed sample is easier to swallow, which may

make the 3D printing technology have a broader prospect for the production of novel food for aged

people. Finally, the mashed potatoes/mashed sweet purple potatoes are printed by a two-nozzle

printer according to a pre-made bicolor 3D printing model.

In the claims which follow and in the preceding description of the invention, except where the

context requires otherwise due to express language or necessary implication, the word "comprise"

or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention.

It is to be understood that any prior art publication referred to herein does not constitute an

admission that the publication forms part of the common general knowledge in the art.

Claims

CLAIMS:

1. A 3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple

potato cold dishes, comprising the following steps:

potatoes and then performing cooking, until starch is fully gelatinized; and pulping the cooked

potatoes and sweet purple potatoes to obtain mashed potatoes and mashed sweet purple potatoes.

1%-2% of xanthan gum and 2%-3% of calcium-sensitive pectin to the mashed potatoes and the

mashed sweet purple potatoes to adjust the viscosity and coherency of the materials; after adding

the xanthan gum and the pectin, each of the mashed potatoes and the mashed sweet purple potatoes

has a viscosity of 1-1.5x1O3J/m3 and a coherency of 0.2-0.6; while adding the xanthan gum and the

pectin, low-methoxy pectin with an esterification degree less than 40% is added, to improve the

taste and chewing characteristics of the materials, and to promote the structure stability of the

printed materials through the combination of the low-methoxy pectin and calcium ions;

the materials at 60-80°C for heat preservation for 25-35min;

(4) adding seasoning ingredients and olive oil: cooling the materials obtained in the step (3) to

1%-2% of olive oil to the mashed sweet purple potatoes;

(5) printing the mashed potatoes/mashed sweet purple potatoes by a two-nozzle printer

nozzle diameter is set to 0.8mm; the normal printing speed is set to 20-25mm/s, the printing speed

of the first layer is set to 45%-50% of the normal printing speed, and the printing speed of the two

the second nozzle to the first nozzle is set to X-66.5mm, Y-0.8mm; and the fill ratio is set to

40%-70%, and the fill mode is set to Rectilinear or Honeycomb; wherein

at the beginning of printing, edible calcium gluconate is added to the mashed potatoes and the

potatoes evenly to help the calcium-sensitive pectin in the system to form crosslinks and ensure the structure stability of the printed objects.

2. The 3D precise printing method for easy-to-swallow bicolor mashed potato/mashed sweet purple

potato cold dishes according to claim 1, characterized in that in the step (1), the slice thickness is

4-6mm, the cooking time duration is 15-25min, and the pulping time duration is 6-8min.