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

Patent metadata

Field	Value
Publication number	US-10798964-B2
Application number	US-201715673897-A
Country	US
Kind code	B2
Filing date	Aug 10, 2017
Priority date	Aug 16, 2016
Publication date	Oct 13, 2020
Grant date	Oct 13, 2020

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.

First claim

What is claimed is:

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.

Assignees

• Univ Jiangnan
• Nanjing Jianggao Drying Equipment Company Ltd

Inventors

• Zhang Min
• Liu Zhenbin
• Yang Chaohui

Classifications

• B33Y70/00

  Materials specially adapted for additive manufacturing · CPC title

• A21C11/00

  Other machines for forming the dough into its final shape before cooking or baking · CPC title

• B33Y80/00

  Products made by additive manufacturing · CPC title

• A23L5/15

  using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat · CPC title

• A21D2/181

  Sugars or sugar alcohols (honey A21D2/34) · CPC title