Study On 3D Printing Characteristics And Product Quality Of Double Protein Minced Pork

Three dimensional(3D)printing technology has been widely used in food industry.At present,single food raw materials(such as chocolate,candy,etc.)which can be printed and have strong plasticity are often used in the market.However,there are still some food raw materials that can not be printed,such as meat,dough,etc.To achieve printing performance,it need to be mixed with a variety of food materials,so strengthening the printing performance of mixed materials has an important impact on the realization of printability and subsequent processing.Therefore,in this study,minced pork and soy protein isolate were used as the research object,ultrasonic technology and inulin were combined to improve the rheological properties of double protein pork surimi,to obtain a kind of dual protein pork mince with good formability and good product quality suitable for three-dimensional printing.The main results are as follows:By measuring the dynamic rheological property,accuracy,water retention,cooking loss rate,texture and sensory evaluation of double protein mince,the effects of pork / soybean protein isolate ratio,ice water addition amount and cooking time on 3D printing characteristics and product quality of double protein minced pork were studied.The results showed that the optimal ratio of pork to soy protein isolate was 3:1,45% water and 8 min cooking time.It’s good for the overall printing quality under this condition.It shows that soy protein isolate can enhance the gel network structure of muscle protein,improve product texture and water retention.The effects of Na Cl concentration,inulin addition,ultrasonic time and ultrasonic power on 3D printing characteristics,product quality of double protein minced pork were studied by measuring the dynamic rheological property,accuracy,water retention,cooking loss rate,texture and sensory evaluation of the double protein meat.The results showed that when the concentration of Na Cl was 4.5%,the amount of inulin was 2%,the ultrasonic time was 70 min,and the ultrasonic power was 240 W,the texture of 3D printing meat was distinct,the support was good,and the elasticity was obvious.It shows that ultrasonic technology can destroy the structure of muscle fiber and connective tissue and make the printing process smooth,while inulin can increase the elasticity of double protein gel and improve the plasticity of 3D printing double protein meat block.By measuring the accuracy,moisture content,sensory evaluation,rehydration ratio and texture after rehydration,the effect of pre cooling temperature(4 ℃,-20 ℃,-80 ℃)on the quality of 3D printed double protein pork was studied.The results showed that when the pre cooling temperature was-20 ℃,the accuracy and sensory evaluation were closest to the control group,and the rehydration ratio and texture were better.In conclusion,the effects of ultrasonic technology and inulin on 3D printing characteristics and product quality of double protein pork mince were clarified,and the influence of pre cooling temperature before freeze-drying on the quality of 3D printed double protein pork pieces was preliminarily explored,which provided a theoretical basis for the realization of industrial production of printed meat products and the development of new 3D printing meat products.