Method for improving moldability and 3D precision printing performance of high-fiber dough system by adding functional carbohydrate

Abstract

A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.

Claims

1. A method for improving the moldability and 3D printing performance of a high-fiber dough system comprising: (a) baking flour for 20 to 30 min in an oven at 210 C. to obtain aged flour; (b) cleaning stalks of asparagus; cutting the stalks of asparagus into small segments which are 3 to 5 mm long; placing the segments into hot water at 95 to 100 C. for 3 to 5 min of blanching; taking the blanched segments out and cooling to room temperature through cold water; placing the blanched asparagus segments into a beater for beating; and intermittent agitating of the blanched asparagus segments with each 30-second beating period followed by a 30-second pause till a concentrated asparagus pulp is formed; (c) containing the concentrated asparagus pulp in a container and concentrating by adoption of vacuum microwave equipment with a vacuum degree being 0.098 MPa, a microwave frequency being 2450 MHz and a power being 100-3000 W until the moisture content is 80% to 85%; and storing the concentrated asparagus pulp in a refrigerator at 4 C.; (d) cutting butter into blocks with an edge length being 1 cm, placing the butter at room temperature to be softened, and beating the softened butter; (e) adding 80 to 120 g of the concentrated asparagus pulp prepared in the step (c), 10 to 30 g of the butter obtained through beating in the step (d) and 10 to 30 g of trehalose or maltose to 100 g of the aged flour prepared in the step (a) to form a uniform mixture through mixing; and (f) printing the mixture by means of a 3D printer at 25 to 35 C. with a nozzle diameter of 1.5 mm and a printing distance of 1.8 to 3.5 mm.

Description

DETAILED DESCRIPTION

Embodiment 1: Precision 3D Printing for High-Fiber Dough System with Trehalose Added

(1) Firstly, flour is baked for 20 to 30 min in an oven at 210 C., so as to improve the digestibility of the flour. Meanwhile, old stalks of asparagus which is cannot be eaten as fresh vegetables any more are cleaned, blanched, beat and subjected to other types of treatment, then concentrated in a microwave vacuum drying chamber (a vacuum degree is 0.098 MPa, a microwave frequency is 2450 MHz and a power is 100 to 3000 W and linearly and continuously adjustable) until a moisture content is around 80% to 85%, and then stored in a refrigerator for standby application. Butter is cut into small blocks, softened and then beat to be fluffy. Uniform pulp is prepared by adding 100 g of concentrated asparagus pulp, 20 g of the butter and 30 g of the trehalose into 100 g of the aged flour to be uniformly mixed. A nozzle with a nozzle diameter being 1.5 mm is adopted, a printing distance is 2.0 to 3.0 mm, and a printing temperature is 25 C.

(2) Under the condition of the formula and the process, materials are not prone to bar breaking, continuous discharging is easy, precision of a printed object can be 95% or above, and structural collapse does not occur within 30 min.

Embodiment 2: Precision 3D Printing for High-Fiber Dough System with High Maltose Added

(3) Firstly, flour is baked for 20 to 30 min in an oven at 210 C., so as to improve the digestibility of the flour. Meanwhile, old stalks of asparagus which is cannot be eaten as fresh vegetables any more are cleaned, blanched, beat and subjected to other types of treatment, then concentrated in a microwave vacuum drying chamber (a vacuum degree is 0.098 MPa, a microwave frequency is 2450 MHz and a power is 100 to 3000 W and linearly and continuously adjustable) until a moisture content is around 80%, and then stored in a refrigerator for standby application. Uniform pulp is prepared by adding 100 g of concentrated asparagus pulp, 20 g of the butter and 30 g of the high maltose into 120 g of the aged flour to be uniformly mixed. A nozzle with a nozzle diameter being 1.5 mm is adopted, a printing distance is 1.8 to 2.5 mm, and a printing temperature is 35 C.

(4) Under the condition of the formula and the process, materials are not prone to bar breaking, continuous discharging is easy, precision of a printed object can be 95% or above, and structural collapse does not occur within 30 min.