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

Patent metadata

Field	Value
Publication number	US-10874133-B2
Application number	US-201815871952-A
Country	US
Kind code	B2
Filing date	Jan 15, 2018
Priority date	Jan 16, 2017
Publication date	Dec 29, 2020
Grant date	Dec 29, 2020

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.

First claim

What is claimed is:

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 μm and 245 μm 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 3 /s to 0.005 cm 3 /s,
wherein the colloid in step (3) is pectin, and
wherein a printing precision reaches more than 95%.

Assignees

• Univ Jiangnan

Inventors

• Zhang Min
• Liu Zhenbin
• Yang Chaohui

Classifications

• B33Y70/00

  Materials specially adapted for additive manufacturing · CPC title

• A23L29/256

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23G1/30

  Cocoa products, e.g. chocolate; Substitutes therefor · CPC title

• A23L5/13

  using water or steam · CPC title