Research On The Key Techniques Of 3D Printing Artificial Beef

First,isolated soy protein,textured soybean protein,potato starch,water,konjac glucomannan,and other raw materials were used to determine the artificial beef recipe according to the nutrients,sensory satisfied evaluations of artificial beef and product structures.Then,the rheological properties of artificial beef were researched,which could provide theoretical guidance for 3D food printing.Finally,the parameters of 3D food printing were optimized.Specific research contents and results were as follows:The appropriate range of raw materials was determined by studying the influences of the main raw materials on the sensory satisfied evaluations of artificial beef.The optimal basic formula was got by making an orthogonal test according to the sensory satisfied evaluations of artificial beef.The optimal formula was as follows:textured soybean protein(including 73%moisture content)30 g,soy isolated proteins 3 g,potato starch 6.5 g,konjac glucomannan 0.6 g,beef flavor 0.5 g,salt 0.3 g,water 7.5 g,compound phosphate 0.2 g.Transglutaminases was used to improve the texture of the product and the optimal parameters of transglutaminase(TG enzyme)were determined by orthogonal experiments.The optimal parameters included that transglutaminase addition was 0.18 g;the optimal reaction temperature was 50? and the optimal reaction time was 50min.After the different proportions of monascus red alcohol solution and caramel pigment were screened,the most appropriate sample similar to the colour of animal beef was found out.The best color formula contained 8.2 uL 0.5 g/mL monascus red alcohol solution for 1 gram artificial beef plus1.23 uL/g caramel pigment.The static and dynamic viscoelasticities of artificial beef were measured,and results showed that the raw materials of the products were pseudoplastic fluid in non Newtonian fluid,and there was a shear thinning phenomenon,as well as the apparent viscosity decreased with the increasing of the temperature and raw materials also had certain thixotropy.Transglutaminases could increase the apparent viscosity of the product,and the stability of the internal structure and the adhesion between the tissues,but the thermal stability of the product was reduced.Finally,the relationships among 3D food printing parameters were studied and the parameters of 3D multilayer printing were optimized.The optimal parameters of 3D multilayer printing were as follows:Z=37 mm,E=0.01 mm/min,F=200 mm/min,No.17 spray-head(1.12 mm spray nozzle aperture),thickness of 1.0 mm.The diameter and the mass of the extruded wire were in four function relation with the amount of extrusion,the moving speed of the nozzle,the height of the nozzle and the diameter of the nozzle.The samples both adding TG enzyme and control which was not added TG enzyme were compared according to their 3D printing effect and scanning electron microscopy images.The sample adding TG enzyme showed smooth surface,uniform wire extrusion and was not easy to appear the breakpoints,but the control sample appeared a cracked surface,and the sample was easy to clog spray heads when printing and was prone to appear the breakpoints.Under the scanning electron microscope,the samples containing TG enzyme formed a dense gel network,but there were many pores and irregular structures in the samples without TG enzyme.Therefore,in this experiment,TG enzyme was more conducive to 3D printing.