Adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato

Abstract

An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Claims

1. An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato, comprising: (1) potato pre-processing: cleaning a potato with a large quantity of water, wherein a moisture content of the potato on a wet basis is 78% to 80%; after the potato is peeled, slicing the potato into potato slices of a thickness of 5 mm, and then steaming the potato slices for 20 min to 25 min to fully gelatinize starch; (2) pulping: pulping the steamed potato slices obtained in step (1) by using a pulper for 5 min to 6 min until a smooth pulp is obtained; and detecting that a particle size of the pulp is between 205 m and 245 m by using a laser particle size analyzer, to prevent a nozzle from being blocked by the pulp during printing to avoid affecting the printing; (3) adding a colloid: adding, by using mashed potato as a reference, a colloid of 2% to 5% of a mass fraction, and after mixing the mashed potato with the colloid to form, a mixed mashed potato, steaming the mixed mashed potato for 20 min to 30 min to fully dissolve the colloid; (4) adding white chocolate powder: after cooling the mixed mashed potato obtained from step (3) to room temperature, adding white chocolate powder of 10% to 20% of a mass of the mixed mashed potato; and (5) 3D printing: performing 3D printing on the mixed mashed potato obtained from step (4), determining that a diameter of the nozzle is 1.5 mm, a printing distance is between 2.5 mm to 3.5 mm, printing temperature is 30 C. to 36 C., a moving speed of the nozzle is 25 mm/s to 30 mm/s, and a discharging speed is 0.003 cm.sup.3/s to 0.005 cm.sup.3/s, wherein the colloid in step (3) is pectin, and wherein a printing precision reaches more than 95%.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a 3D printing forming diagram of Embodiment 1;

(2) FIG. 2 is a 3D printing forming diagram of Embodiment 2;

DETAILED DESCRIPTION

Embodiment 1: Precise 3D Printing of Instant Recuperation Lashed Potato with Pectin and Chocolate Powder

(3) First, a potato with a moisture content of 78% on wet basis is sliced into slices of a thickness of approximately 5 mm after being cleaned and peeled. The potato slices are steamed for 20 min to 25 min and then pulped for 5 min to 6 min until a pulp is smooth and shiny. A particle size diameter of the pulp is determined to be between 205 m and 245 m by using a laser particle size analyzer, to prevent a nozzle from being blocked by the pulp during printing to avoid affecting the printing. By using pulped mashed potato as a reference, 2% to 5% of pectin is added, and after the mashed potato is mixed with the pectin, the mixture is steamed for 20 min to 30 min to fully dissolve the colloid and improve the rheology property of the mashed potato and the corresponding shape forming characteristics. 10% to 20% of white chocolate powder is added until the mixture is cooled to room temperature, and a better flavor and a desirable printing shape forming characteristic are granted to the mashed potato by a fragrant and sweet flavor of chocolate and characteristics of melting when heated and freezing when cooled. Under a condition that a diameter of a nozzle is 1.5 mm, a printing distance is between 2.5 mm to 3.5 mm, printing temperature is 30 C. to 36 C., a moving speed of the nozzle is 25 mm/s to 30 mm/s, and a discharging speed is 0.003 cm.sup.3/s to 0.005 cm.sup.3/s, precision of the print object may reach more than 95%, and the object does not collapse within 40 min after being printed.

Embodiment 2: Precise 3D Printing of Instant Recuperation Mashed Potato with Xanthan Gum and Chocolate Powder

(4) First, a potato with a moisture content of 80% on wet basis is sliced into slices of a thickness of approximately 5 mm after being cleaned and peeled. The potato slices are steamed for 20 min to 25 min and then pulped for 5 min to 6 min until a pulp is smooth and shiny. A particle size diameter of the pulp is determined to be between 205 m and 245 m by using a laser particle size analyzer, to prevent a nozzle from being blocked by the pulp during printing to avoid affecting the printing. By using pulped mashed potato as a reference. 3% to 4% of xanthan gum is added, and after the mashed potato is mixed with the xanthan gum, the mixture is steamed for 20 min to 30 min to fully dissolve the colloid and improve the rheology property of the mashed potato and the corresponding shape forming characteristics. 10% to 20% of white chocolate powder is added until the mixture is cooled to room temperature, and a better flavor and a desirable printing shape forming characteristic are granted to the mashed potato by a fragrant and sweet flavor of chocolate and characteristics of melting when heated and freezing when cooled. Under a condition that a diameter of a nozzle is 1.5 mm, a printing distance is between 2.5 mm to 3.5 mm/s, printing temperature is 30 C. to 36 C., a moving speed of the nozzle is 25 mm/s to 30 mm/s, and a discharging speed is 0.003 cm.sup.3/s to 0.005 cm.sup.3/s, precision of the print object may reach more than 95%, and the object does not collapse within 60 min after being printed.