含中药功能因子巧克力3D打印成型性研究
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摘要
目的:自制一种无糖的含灵芝、枸杞、麦冬复合多糖等中药功能因子的巧克力料,并对其3D打印成型性进行研究。方法:以麦芽糖醇和木糖醇的混合物替代蔗糖,并添加具有保健功能的灵芝、枸杞、麦冬复合多糖,利用球磨机制备一种无糖的含中药功能因子的保健巧克力料,并与市售巧克力料和不含中药功能因子的自制空白巧克力料作参照,比较其油脂含量,热学性质,黏度,3D打印的流动性、料线宽度和成型堆积高度。结果:三种巧克力料的油脂含量为37%～38%;熔融温度约32.7℃,且峰无裂分,调温成功;流变学性质差异较小;在料筒温度为30～35℃,环境温度为25℃下,选用0.8 mm打印头进行3D巧克力打印的成品效果最好,且含灵芝、枸杞、麦冬复合多糖的自制保健巧克力料具有更小的线宽波动范围和更高的成型堆积高度,具有更快的凝固能力。结论:含灵芝、枸杞、麦冬复合多糖的自制保健巧克力料可成功用于3D打印,且其保油性优于自制空白巧克力料和市售巧克力料。
Objective: A type of sugar-free chocolate containing the polysacharides compound of lucidum,wolfberry and liriope was prepared,and its formability of 3D printing was studied. Methods: A type of sugar-free chocolate containing the polysacharides compound of lucidum,wolfberry and liriope was prepared by replacing sucrose with a mixture of maltitol and xylitol,and some adding Chinese medicine extracts (CME) as hygienical functs.3D printing formability of chocolates containing the polysacharides compound of lucidum,wolfberry and liriope was studied by comparing commercially available chocolates with Chinese medicine function factor contained chocolates. The oil content,thermal properties and the viscosity of the three chocolate materials were measured.The 3D printer extrusion test was performed on the fluidity,line width and forming height of the three chocolate materials in different barrel temperatures and different environment temperatures.Results: The oil content of three kinds of chocolates was measured to be 37% ～38% through petroleum ether extraction.DSC curve showed that the melt temperature of these chocolates was in the vicinity of 32.7 ℃ and the melting peak had no splitting,demonstrating that successful thermal control had been achieved. The rheological properties of the three chocolates were less different. The 3D chocolate print had the best finished product under the condition of the barrel temperature 30～35 ℃,the ambient temperature25 ℃ and the 0.8 mm print head width. The chocolate containing the Chinese medicine ingredient had a smaller line width fluctuation range,higher forming stack height,a faster solidification ability.Conclusion: Chocolates containing the polysacharides compound of lucidum,wolfberry and liriope can be successfully by using 3D printing techniques and has a better oil-holding capacity than the blank chocolates without CME.
Objective: A type of sugar-free chocolate containing the polysacharides compound of lucidum,wolfberry and liriope was prepared,and its formability of 3D printing was studied. Methods: A type of sugar-free chocolate containing the polysacharides compound of lucidum,wolfberry and liriope was prepared by replacing sucrose with a mixture of maltitol and xylitol,and some adding Chinese medicine extracts (CME) as hygienical functs.3D printing formability of chocolates containing the polysacharides compound of lucidum,wolfberry and liriope was studied by comparing commercially available chocolates with Chinese medicine function factor contained chocolates. The oil content,thermal properties and the viscosity of the three chocolate materials were measured.The 3D printer extrusion test was performed on the fluidity,line width and forming height of the three chocolate materials in different barrel temperatures and different environment temperatures.Results: The oil content of three kinds of chocolates was measured to be 37% ～38% through petroleum ether extraction.DSC curve showed that the melt temperature of these chocolates was in the vicinity of 32.7 ℃ and the melting peak had no splitting,demonstrating that successful thermal control had been achieved. The rheological properties of the three chocolates were less different. The 3D chocolate print had the best finished product under the condition of the barrel temperature 30～35 ℃,the ambient temperature25 ℃ and the 0.8 mm print head width. The chocolate containing the Chinese medicine ingredient had a smaller line width fluctuation range,higher forming stack height,a faster solidification ability.Conclusion: Chocolates containing the polysacharides compound of lucidum,wolfberry and liriope can be successfully by using 3D printing techniques and has a better oil-holding capacity than the blank chocolates without CME.
引文
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[21]Liu Z,Zhang M,Bhandari B,et al.Impact of rheologica properties of mashed potatoes on 3D printing[J].Journal of Food Engineering,2018,220(1):76-82.
[22]Svanberg L,Ahrnel L,Loren N,et al.Impact of precrystallization process on structure and product properties in dark chocolate[J].Journal of Food Engineering,2013,114(1):90-98.
[23]高荫榆,熊春红,陈才水.三种巧克力晶型衍变与起霜花关系研究[J].食品科学,2001,22(5):11-13.
[24]Mantihal S,Prakash S,Godoi F C,et al.Optimization o chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling[J].Innovative Food Science&Emerging Technologies,2017,44(1):21-29.
[25]高荫榆,游海,熊春红,等.香菇和茶叶对调温型巧克力结晶行为影响研究[J].食品科学,2001,22(8):18-21.
[26]孟宗,王风艳,孙小玲,等.复配乳化剂对月桂酸型代可可脂巧克力物化性质影响研究[J].粮食与油脂,2013,26(7):19-21.
[27]高荫榆,许新德.蛋白质抗巧克力霜花机理研究(Ⅰ)[J].食品科学,2000,21(12):36-38.
[28]刘梅森,高荫榆.香菇,茶叶抗类可可脂巧克力起霜花的动力学研究[J].食品科学,2000,21(12):8-10.
[2]Gill J M,Hatr A S.Opening new frontiers in the development of life sciences technology with collaborative 3D printing technology[J].Journal of Laboratory Automation,2016,21(4):487-488.
[3]Sun J,Zhou W,Huang D,et al.An overview of 3D printing technologies for food fabrication[J].Food and Bioprocess Technology,2015,8(8):1605-1615.
[4]Yang F,Zhang M,Bhandari B.Recent development in 3D food printing[J].Critical Reviews in Food Science and Nutrition,2017,57(14):3145-3153.
[5]乐刚,沈丽君.3D打印技术在食品工业中的应用[J].生物学教学,2016,41(2):6-8.
[6]雷蕾,罗海吉,边巍.巧克力的营养特点和作用[J].广东微量元素科学,2006,13(7):15-20.
[7]席炎.黑巧克力为何对心脏好[J].中国食品学报,2014,14(3):234-234.
[8]吴世嘉,张辉,贾敬敦.3D打印技术在我国食品加工中的发展前景和建议[J].中国农业科技导报,2015,17(1):1-6.
[9]Li P,Mellor S,Griffin J,et al.Intellectual property and 3Dprinting:A case study on 3D chocolate printing[J].Journal of Intellectual Property Law&Practice,2014,9(4):322-332.
[10]徐繁,李潇,刘兰芳,等.灵芝多糖对多柔比星诱导心肌细胞损伤保护作用的研究[J].河北医学,2017,23(10):1588-1591.
[11]Lanaro M,Forrestal D P,Scheurer S,et al.3D printing complex chocolate objects:Platform design,optimization and evaluation[J].Journal of Food Engineering,2017,215(1):13-22.
[12]Engmann J,Mackley M.Semi-solid processing of chocolate and cocoa butter:Modelling rheology and microstructure changes during extrusion[J].Food and Bioproducts Processing,2006,84(2):102-108.
[13]丁易人.基于挤出成型的食材3D打印工艺研究[D].杭州:浙江大学,2017.
[14]何瑞芳,张虹,沈琪,等.糖对氢化棕榈仁油结晶的影响[J].河南工业大学学报:自然科学版,2016,37(2):26-31.
[15]沈海燕,张虹,谢仕潮,等.调温和油脂组成对巧克力原料油及其应用性能的影响[J].食品科学,2014,35(3):37-42.
[16]何瑞芳,张虹,毕艳兰,等.配料对巧克力品质影响的研究进展[J].食品工业科技,2016,37(1):368-373.
[17]张智明,张虹,毕艳兰,等.旋转流变仪在油脂研究中的应用[J].中国油脂,2013,38(9):1-6.
[18]Grimaldi R,Calligaris G A.Crystallinity properties and crystallization behavior of chocolate fat blends[J].Journal of Food Science and Technology,2017,54(7):1979-1989.
[19]史苏佳,谢仕潮,曹栋,等.可可脂非等温结晶动力学研究[J].食品科学,2010,37(1):160-163.
[20]Fernandes V A,Muller A J,Sandova A J.Thermal,structura and rheological characteristics of dark chocolate with differen compositions[J].Journal of Food Engineering,2013,116(1):97-108.
[21]Liu Z,Zhang M,Bhandari B,et al.Impact of rheologica properties of mashed potatoes on 3D printing[J].Journal of Food Engineering,2018,220(1):76-82.
[22]Svanberg L,Ahrnel L,Loren N,et al.Impact of precrystallization process on structure and product properties in dark chocolate[J].Journal of Food Engineering,2013,114(1):90-98.
[23]高荫榆,熊春红,陈才水.三种巧克力晶型衍变与起霜花关系研究[J].食品科学,2001,22(5):11-13.
[24]Mantihal S,Prakash S,Godoi F C,et al.Optimization o chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling[J].Innovative Food Science&Emerging Technologies,2017,44(1):21-29.
[25]高荫榆,游海,熊春红,等.香菇和茶叶对调温型巧克力结晶行为影响研究[J].食品科学,2001,22(8):18-21.
[26]孟宗,王风艳,孙小玲,等.复配乳化剂对月桂酸型代可可脂巧克力物化性质影响研究[J].粮食与油脂,2013,26(7):19-21.
[27]高荫榆,许新德.蛋白质抗巧克力霜花机理研究(Ⅰ)[J].食品科学,2000,21(12):36-38.
[28]刘梅森,高荫榆.香菇,茶叶抗类可可脂巧克力起霜花的动力学研究[J].食品科学,2000,21(12):8-10.