3D PRINTING TECHNOLOGY-BASED METHOD FOR USE IN ADJUSTING DIGESTIBILITY OF HIGHLAND BARLEY STARCH

Abstract

Disclosed is a 3D printing technology-based method for use in adjusting the digestibility of highland barley starch, comprising the following steps: (1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1); (2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50 C.-100 C. and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150 C.-210 C. to obtain a highland barley starchy food product having a 3D stereoscopic shape. By means of 3D additive manufacturing technology combined with thermal treatment, the slow digestion and indigestibility of highland barley starch may be intelligently improved, and the nutritional value of highland barley starch food products may be enhanced, meeting the requirements of specific populations.

Claims

1. A 3D printing technology-based method for use in adjusting the digestibility of highland barley starch, characterized by comprising the following steps: (1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1); (2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50 C.-100 C. and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150 C.-210 C. to obtain a highland barley starchy food product having a 3D stereoscopic shape.

2. The method according to claim 1, characterized in that the mass ratio of highland barley starch to water and oil is 1:(1-2):(0.5-1).

3. The method according to claim 1 or 2, characterized in that the transfer temperature is 75 C.-80 C.

4. The method according to claim 1 or 2, characterized in that the printing temperature is 170 C.-210 C.

5. The method according to claim 3, characterized in that the printing temperature is 170 C.-210 C.

6. The method according to claim 3, characterized in that the oil is palm oil, soybean oil or peanut oil.

7. A highland barley starch food product having a 3D stereoscopic shape obtained by the method according to any one of claims 1-6.

Description

DETAILED DESCRIPTION OF EMBODIMENTS

[0019] The present invention will be further described in detail in conjunction with embodiments below, but the implementations of the present invention are not merely limited thereto.

Embodiment 1

[0020] Highland barley starch and soybean oil are selected as raw materials. According to the proportion of highland barley starch: water: oil of 1:0.5:0.2, water is firstly added to the highland barley starch for preliminary mixing, and then oil is added for thoroughly mixing with a stirrer. Then, the uniformly mixed starch-oil complex system is added into a material cylinder of a 3D printer. After setting the transfer temperature and maintaining for 30 min, 3D printing is performed at the printing temperature.

[0021] In vitro digestibility determination is performed on the highland barley starch and oil complex obtained by 3D printing, wherein the content of rapidly digestible, slowly digestible and indigestible components are shown in Table 1.

TABLE-US-00001 TABLE 1 Slow digestible Highland Soy- Printing starch barley bean Transfer temp- Fast (%) + starch oil Water temperature erature digestible resistant (g) (g) (g) ( C.) ( C.) starch (%) starch (%) 30 6 15 50 150 79.04% 20.96%

Embodiment 2

[0022] Highland barley starch and soybean oil are selected as raw materials. According to the proportion of highland barley starch: water: oil of 1:1:0.2, water is firstly added to the highland barley starch for preliminary mixing, and then oil is added for thoroughly mixing with a stirrer. Then, the uniformly mixed starch-oil complex system is added into a material cylinder of a 3D printer. After setting the transfer temperature and maintaining for 25 min, 3D printing is performed at the printing temperature.

[0023] In vitro digestibility determination is performed on the highland barley starch and oil complex obtained by 3D printing, wherein the content of rapidly digestible, slowly digestible and indigestible components are shown in Table 2.

TABLE-US-00002 TABLE 2 Slow digestible Highland Soy- Printing starch barley bean Transfer temp- Fast (%) + starch oil Water temperature erature digestible resistant (g) (g) (g) ( C.) ( C.) starch (%) starch (%) 30 6 30 65 170 74.91% 25.09%

Embodiment 3

[0024] Highland barley starch and soybean oil are selected as raw materials. According to the proportion of highland barley starch: water: oil of 1:1.5:0.2, water is firstly added to the highland barley starch for preliminary mixing, and then oil is added for thoroughly mixing with a stirrer. Then, the uniformly mixed starch-oil complex system is added into a material cylinder of a 3D printer. After setting the transfer temperature and maintaining for 10 min, 3D printing is performed at the printing temperature.

[0025] In vitro digestibility determination is performed on the highland barley starch and oil complex obtained by 3D printing, wherein the content of rapidly digestible, slowly digestible and indigestible components are shown in Table 3.

TABLE-US-00003 TABLE 3 Slow digestible Highland Soy- Printing starch barley bean Transfer temp- Fast (%) + starch oil Water temperature erature digestible resistant (g) (g) (g) ( C.) ( C.) starch (%) starch (%) 30 6 45 80 170 67.18% 32.82%

Embodiment 4

[0026] Highland barley starch and soybean oil are selected as raw materials. According to the proportion of highland barley starch: water: oil of 1:1.5:0.5, water is firstly added to the highland barley starch for preliminary mixing, and then oil is added for thoroughly mixing with a stirrer. Then, the uniformly mixed starch-oil complex system is added into a material cylinder of a 3D printer. After setting the transfer temperature and maintaining for 15 min, 3D printing is performed at the printing temperature.

[0027] In vitro digestibility determination is performed on the highland barley starch and oil complex obtained by 3D printing, wherein the content of rapidly digestible, slowly digestible and indigestible components are shown in Table 4.

TABLE-US-00004 TABLE 4 Slow digestible Highland Soy- Printing starch barley bean Transfer temp- Fast (%) + starch oil Water temperature erature digestible resistant (g) (g) (g) ( C.) ( C.) starch (%) starch (%) 30 15 45 75 180 67.73% 32.27%

Embodiment 5

[0028] Highland barley starch and soybean oil are selected as raw materials. According to the proportion of highland barley starch: water: oil of 1:2:1, water is firstly added to the highland barley starch for preliminary mixing, and then oil is added for thoroughly mixing with a stirrer. Then, the uniformly mixed starch-oil complex system is added into a material cylinder of a 3D printer. After setting the transfer temperature and maintaining for 10 min, 3D printing is performed at the printing temperature.

[0029] In vitro digestibility determination is performed on the highland barley starch and oil complex obtained by 3D printing, wherein the content of rapidly digestible, slowly digestible and indigestible components are shown in Table 5.

TABLE-US-00005 TABLE 5 Slow digestible Highland Soy- Printing starch barley bean Transfer temp- Fast (%) + starch oil Water temperature erature digestible resistant (g) (g) (g) ( C.) ( C.) starch (%) starch (%) 30 30 60 75 210 64.56% 35.44%