CN105394801A - 3D printing rapid forming method of food - Google Patents
3D printing rapid forming method of food Download PDFInfo
- Publication number
- CN105394801A CN105394801A CN201510705716.6A CN201510705716A CN105394801A CN 105394801 A CN105394801 A CN 105394801A CN 201510705716 A CN201510705716 A CN 201510705716A CN 105394801 A CN105394801 A CN 105394801A
- Authority
- CN
- China
- Prior art keywords
- forming agent
- food
- printer
- food materials
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种食品3D打印的快速成型方法，包括步骤：1)将食材与成型剂A充分混合，食材为固体食材，则需先绞碎；2)将食材和成型剂A的混合物置于3D打印机喷头的挤出筒中，将成型剂B置于3D打印机的喷雾筒中；3)开启3D打印机，3D打印机会自动依据模型分层信息将食材与成型剂A的混合物挤出于其可移动的工作平台上，制得中间成型材料，同时，3D打印机的喷雾筒将成型剂B均匀喷涂于刚挤出的中间成型材料上，中间成型材料会与成型剂B发生化学反应固化，在食材表面形成硬质薄层，一层固化完成后，工作平台下移一个层的距离后继续打印，依此类推，最终堆叠出所需的三维实体食物。本发明可应用于食品加工领域，可应用材料多，不受材料限制，同时不依赖温差凝固成型。
The invention discloses a rapid prototyping method for food 3D printing, which comprises the steps of: 1) fully mixing the food material with a forming agent A, if the food material is a solid food material, it needs to be minced first; 2) placing the mixture of the food material and the forming agent A In the extrusion barrel of the nozzle of the 3D printer, put the forming agent B in the spray barrel of the 3D printer; 3) Turn on the 3D printer, and the 3D printer will automatically extrude the mixture of the food material and the forming agent A into its movable area according to the layering information of the model. The intermediate molding material is prepared on the working platform of the 3D printer. At the same time, the spray tube of the 3D printer evenly sprays the molding agent B on the newly extruded intermediate molding material. A hard thin layer is formed, and after one layer is solidified, the working platform moves down for a distance of one layer and continues printing, and so on, and finally the required three-dimensional solid food is stacked. The invention can be applied to the field of food processing, can be applied to many materials, is not limited by materials, and does not rely on temperature difference for solidification and molding.
Description
Technical field
The present invention relates to the technical field of food processing, refer in particular to the quick molding method that a kind of food 3D prints.
Background technology
In recent years, 3D printing technique is in the ascendant, affects the mode of production of traditional industries gradually, also comprises foods processing technique.3D food printing technique is by food material by 3D printer, instructs, make the method for special shape food entity with 3 of computer design dimension figure.The shaping common method of existing 3D food is mainly fused glass pellet, namely adopts hot type extruding jet, at a relatively high temperature, material melts is become half flow regime, the path controlled by CAD individual-layer data extrudes and is deposited on assigned address, extrudes rear fast cooling, thus makes food coagulation forming.The case of this type of application has the Foodini3D printer of NaturalMachine company, the Chefjet candy printer that 3DSystems company releases, the XYZprinting printer etc. that the three latitude worlds are released.But fusion sediment technology is used for food 3D to be printed, and have obvious limitation, its situation is as follows:
1, the food materials that can be used for printing are very limited.Fusion sediment need make material that certain texture change occur through the temperature difference, becomes solid, then coagulation forming from semifluid.So, only have minority food materials such as chocolate, peppermint candy or soft sweets etc. can realize the texture change that this temperature difference causes.This just determines most of food materials, all can not be used for printing.As being still solid under the high temperature such as vegetables, meat, therefore cannot be used.
2, print heating and can destroy the original natural component of food, as vitamin, natural ketone, acids, cause nutritive value to decline.
3, the material be employed, the mainly sugary high food materials such as syrup, chocolate, peppermint candy, heat is high, does not meet the nutrient health diet theory that modern society advocates.
4, part can print the printer of the even broken vegetables of meat, flour, because food materials texture change can not occur Yin Wendu, can only print, can not realize real 3D shaping in certain plane.As the bakery printer of XYZprinting, because flour paste used can not because of temperature profile, intensity is very poor, can only print 2 dimension shapes in the plane, is not the 3D printer of real meaning.
Zhejiang University's royal power utilizes 3D gelatinous fibre deposition technique in " 3D prints the research that sodium alginate/hydroxyapatite hydrogel compound Atsttrin albumen is used for bone defect healing ", using sodium alginate, hydroxyapatite, gelatin, albumen mixing as moulding material, the gelatinous fibre extruded is dipped in calcium chloride solution, calcium chloride and sodium alginate cross-linking shaping, prepare sodium alginate/hydroxyapatite bioactive support, be applied to bone tissue engineer.But due to following reason, the method is not suitable for food processing:
1, the real backing material of said method gel is the hydroxyapatite of nonnutritive value, is supporting construction " scaffold ", and the semi-solid gel that sodium alginate and calcium salt are formed only plays the effect of temporarily wrapping up, and does not provide structural strength.
2, said method is applied to bioengineering at present, thus in purity etc., has higher requirement to raw material, and its procedure of processing is complicated in addition, and shaping speed is slow, and processing cost is high.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art and shortcoming, the quick molding method that a kind of safe and reliable food 3D prints is provided, the material applied of the method is many, do not limit by material, expand the scope of application, be beneficial to people and prepare molded food product according to idiotrophic health demand and eating habit, do not rely on temperature difference coagulation forming simultaneously, expand the range of choice to molded food product temperature.
For achieving the above object, technical scheme provided by the present invention is: the quick molding method that a kind of food 3D prints, and comprises the following steps:
1) fully mixed with forming agent A by food materials, wherein, described forming agent A is edible natural gum class, if food materials are solid food materials, then need first to rub and mixes with forming agent A;
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution;
3) 3D printer is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food, because the aspect of originally solidifying still remains forming agent B, therefore can be adhesively fixed between layers.
When needing the intensity promoting molded food product, in step 1) in add edible excipient C and fully mix with food materials and forming agent A, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B.
Described forming agent A is one or more the combination in sodium alginate, potassium alginate, carragheen, and concentration range is 0.5% ~ 3.0%, and unit is w/v.
Described forming agent B is one or more the combination in calcium gluconae, calcium lactate, calcium chloride, and concentration range is 0.5% ~ 5.0%, and unit is w/v.
Described excipient C is one or more the combination in gelatin, CMS, xanthans.
Compared with prior art, tool has the following advantages and beneficial effect in the present invention:
1, do not limit by material, ordinary solid and semi-solid food products can be printed to solid food, even liquid food, as fruit juice, beverage etc., also can be printed to semisolid food, considerably increase the use field that 3D food prints.
2, not relying on temperature difference coagulation forming, without the need to experiencing high-temperature heating process, being beneficial to the original local flavor of retaining food product and nutritional labeling.
3, because not needing pre-thermal printer head, decrease the time loss of printing, common 3D printer needs longer preheating time, and the present invention's start and printable.
4, maintenance workload is decreased.Existing 3D food printer, because of food materials cooling after shutting down, easily blocks LPT, must clean immediately after using.And the shaping front food materials of the present invention are semi-fluid condition, can not blocking pipeline, easy to use.
5, the edible natural forming agent of required interpolation contains a large amount of calcium salt, finally shaping food, calcareous abundant, can play the effect of replenishing the calcium.
Accompanying drawing explanation
Fig. 1 is 3D printer forming principle figure.
Detailed description of the invention
Below in conjunction with multiple specific embodiment, the invention will be further described.
Embodiment 1
The quick molding method that food 3D of the present invention prints, comprises the following steps:
1) food materials are fully mixed with forming agent A, wherein, described forming agent A is edible natural gum class, for the combination of one or more in sodium alginate, potassium alginate, carragheen, concentration range is 0.5% ~ 3.0% (w/v), and preferred sodium alginate in the present embodiment, concentration is 1%.If food materials are solid food materials, then need first to rub and mix with forming agent A again.
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution, for the combination of one or more in calcium gluconae, calcium lactate, calcium chloride, concentration range is 0.5% ~ 5.0% (w/v), and preferably calcium chloride in the present embodiment, concentration is 1%.
3) 3D printer (forming principle of 3D printer as shown in Figure 1) is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food.Because the aspect of originally solidifying still remains a certain amount of forming agent B, therefore can be adhesively fixed between layers.
In sum, the reaction mechanism of the present embodiment is as follows:
Sodium alginate (forming agent A)+calcium chloride (forming agent B) → shaping entity
Sodium alginate (sodiumalginate) is the one in alginic acid derivative, a kind of polysaccharide carbohydrate extracted from the sea-tangle or sargassum of brown algae, by 1, a kind of linear polymer of the poly-beta-D-mannuronic acid of 4-and α-L-guluronic acid composition, also claim sodium alginate or seaweed gel and algin, its molecular formula is (C
6h
7o
6na) n, the α-L-guluronic acid structure in sodium alginate can with demagging mercury beyond bivalent metal ion there is ion-exchange reactions fast, generating alginate and curing molding, is wherein maximum with the gel strength formed with calcium chloride.
Molding effect: shaping speed is fast, and food is gel, and hardness is moderate, surface is without crisp shell.
Embodiment 2
The forming agent A that the present embodiment adopts as different from Example 1 is the sodium alginate of 1% and the carragheen composite material of 0.5%, and its reaction mechanism is as follows:
(sodium alginate+carragheen) (forming agent A)+calcium chloride (forming agent B) → shaping entity
Carragheen (carrageenan) has another name called carrageenan, take red algae as the water-soluble heterogencity polysaccharide food colloid of waste, it is the D-galactolipin and 3 by sulfate or non-sulfuric acid base, 6-dewaters-L-galactolipin by α-1,3 glycosidic bonds and β-1,4 keys are formed by connecting, and its molecular formula is (C
12h
18o
9) n, the carragheen of two types that Applications in Food Industry is more is κ-type, ι-type carragheen.The sulfate group anion of carragheen can be associated by electrostatic interaction with Ca2+, K+ etc., improves gel hardness.In addition, utilize the synergy of carragheen and sodium alginate, both are composite as moulding material by a certain percentage, the intensity of molded food product can be promoted.
Molding effect: compare embodiment 1, molded food product hardness improves.
Embodiment 3
The present embodiment is in step 1 as different from Example 1) the edible excipient C of middle increase, fully mix with food materials and forming agent A by excipient C, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B, for the combination of one or more in gelatin, CMS, xanthans, and in the present embodiment preferably 0.5% CMS.Its reaction mechanism is as follows:
Sodium alginate (forming agent A)+calcium chloride (forming agent B)+CMS (excipient C) → shaping entity
CMS (CMS) is a kind of converted starch of carboxymethyl etherification, it is tasteless, nontoxic, not easily go mouldy, soluble in water, extensive with being thickener, suspending agent, stabilizing agent and adhesive etc. in the food industry, also can replace the natural plant gum that part price is high.In addition, CMS and sodium alginate have good compatibility, and both are composite as moulding material by a certain percentage, can promote the intensity of molded food product.
Molding effect: compare embodiment 1, molded food product hardness improves, and toughness improves, and is applicable to making filament food.
Embodiment 4
The present embodiment selects the sodium alginate of 0.5% and the calcium chloride of 0.5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is soft glue, and hardness is poor, and surface is without crisp shell.
Embodiment 5
The present embodiment selects the sodium alginate of 0.5% and the calcium chloride of 5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food product is soft glue, and integral hardness is poor, and there is crisp shell on surface.
Embodiment 6
The present embodiment selects the sodium alginate of 3% and the calcium chloride of 0.5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is gel, and surface is without crisp shell.
Embodiment 7
The present embodiment selects the sodium alginate of 3% and the calcium chloride of 5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is gel, and hardness is comparatively large, and there is the crisp shell of thin layer on surface.
The examples of implementation of the above are only the preferred embodiment of the present invention, not limit practical range of the present invention with this, therefore the change that all shapes according to the present invention, principle are done, all should be encompassed in protection scope of the present invention.
Claims (5)
1. a quick molding method for food 3D printing, is characterized in that, comprise the following steps:
1) fully mixed with forming agent A by food materials, wherein, described forming agent A is edible natural gum class, if food materials are solid food materials, then need first to rub and mixes with forming agent A;
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution;
3) 3D printer is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food, because the aspect of originally solidifying still remains forming agent B, therefore can be adhesively fixed between layers.
2. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: when needing the intensity promoting molded food product, in step 1) in add edible excipient C and fully mix with food materials and forming agent A, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B.
3. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: described forming agent A is one or more the combination in sodium alginate, potassium alginate, carragheen, concentration range is 0.5% ~ 3.0%, and unit is w/v.
4. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: described forming agent B is one or more the combination in calcium gluconae, calcium lactate, calcium chloride, concentration range is 0.5% ~ 5.0%, and unit is w/v.
5. the quick molding method of a kind of food 3D printing according to claim 2, is characterized in that: described excipient C is one or more the combination in gelatin, CMS, xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705716.6A CN105394801A (en) | 2015-10-26 | 2015-10-26 | 3D printing rapid forming method of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705716.6A CN105394801A (en) | 2015-10-26 | 2015-10-26 | 3D printing rapid forming method of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394801A true CN105394801A (en) | 2016-03-16 |
Family
ID=55460846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510705716.6A Pending CN105394801A (en) | 2015-10-26 | 2015-10-26 | 3D printing rapid forming method of food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394801A (en) |
Cited By (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071739A (en) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. rice flour 3D prints food material and processing method thereof |
| CN106071742A (en) * | 2016-07-28 | 2016-11-09 | 安徽省中日农业环保科技有限公司 | A kind of Semen Maydis rice flour 3D prints food material and processing method thereof |
| CN106071740A (en) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Lycopersici esculenti rice flour 3D prints food material and processing method thereof |
| CN106173867A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of squash rice-flour noodle 3D prints food material and processing method thereof |
| CN106173868A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Mori rice flour 3D prints food material and processing method thereof |
| CN106173866A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of blue berry rice flour 3D prints food material and processing method thereof |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106213132A (en) * | 2016-07-21 | 2016-12-14 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Fici rice flour 3D prints food material and processing method thereof |
| CN106213153A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof |
| CN106213155A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae rice flour 3D prints food material and processing method thereof |
| CN106213156A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Jujubae rice flour 3D prints food material and processing method thereof |
| CN106213154A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Arillus Longan rice flour 3D prints food material and processing method thereof |
| CN106234931A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Herba bromi japonici rice flour 3D prints food material and processing method thereof |
| CN106234932A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Momordicae rice flour 3D prints food material and processing method thereof |
| CN106234933A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Crataegi rice flour 3D prints food material and processing method thereof |
| CN106261484A (en) * | 2016-07-28 | 2017-01-04 | 安徽省中日农业环保科技有限公司 | A kind of Semen Coicis rice flour 3D prints food material and processing method thereof |
| CN106798263A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of regulation and control method for improving the shaping of defrosting minced fillet system and 3D precise Printing performances |
| CN106962896A (en) * | 2017-04-28 | 2017-07-21 | 华南理工大学 | A kind of method that highland barley starch digestion performance is adjusted based on 3D printing technique |
| CN107079958A (en) * | 2017-05-02 | 2017-08-22 | 华南理工大学 | A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique |
| JP2017163916A (en) * | 2016-03-17 | 2017-09-21 | 株式会社電通 | System for reproducing food product taste, apparatus for converting food product taste-reproducing data, and method for reproducing food product taste |
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
| CN107788328A (en) * | 2016-09-05 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of 3D printing food forming method based on pulsation feed |
| CN108165961A (en) * | 2018-01-17 | 2018-06-15 | 华南理工大学 | A kind of 3D printer and its operation method based on liquid solid chemical reaction deposition |
| CN108294257A (en) * | 2018-02-27 | 2018-07-20 | 江南大学 | A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect |
| WO2018171629A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | 3d printing method for ready-to-eat food |
| CN109007945A (en) * | 2018-06-12 | 2018-12-18 | 合肥中农科泓智营养健康有限公司 | A kind of accurate nutraceutical 3D printing system of cooperating type and method |
| CN109170875A (en) * | 2018-08-27 | 2019-01-11 | 山东福田药业有限公司 | A kind of ferment 3D printing food material and preparation method thereof |
| US10178868B2 (en) | 2016-07-21 | 2019-01-15 | BeeHex, LLC | 3D-print system with integrated CNC robot and automatic self-cleaning mechanism |
| CN109221979A (en) * | 2018-08-28 | 2019-01-18 | 浙江工商大学 | Edible artificial caviar of a kind of fish allergic human population based on 3D printing and preparation method thereof |
| US10349663B2 (en) | 2016-07-21 | 2019-07-16 | Beehex Inc. | System, apparatus and method for customizing and generating a 3D printed food item |
| US10384389B2 (en) | 2016-03-08 | 2019-08-20 | Beehex, Inc. | Apparatus for performing three-dimensional printing |
| CN111213693A (en) * | 2020-02-13 | 2020-06-02 | 沈阳师范大学 | A kind of nutrition biscuit soft material formula based on 3D printing technology and its making method |
| US10906668B2 (en) | 2012-05-03 | 2021-02-02 | Alberto Daniel Lacaze | Field deployable rapid prototypable UXVs |
| CN112839522A (en) * | 2018-08-07 | 2021-05-25 | 诺瓦曼特技术有限公司 | Process for the manufacture of edible micro-extruded products comprising protein, compositions obtained therefrom and uses thereof |
| CN113966757A (en) * | 2021-09-26 | 2022-01-25 | 南昌大学 | Edible tableware and preparation method thereof |
| CN115316610A (en) * | 2022-08-24 | 2022-11-11 | 东北农业大学 | A formula for 3D printing pork minced tomato-xanthan gum combination food and preparation method thereof |
| CN115413765A (en) * | 2022-08-24 | 2022-12-02 | 东北农业大学 | Formula of 3D printing minced pork-xanthan gum combined food and preparation method thereof |
| US12471608B2 (en) | 2023-07-13 | 2025-11-18 | Nstx Industries Inc. | Process of producing a food analogue precursor comprising of a plurality of phases |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398539A (en) * | 2002-06-24 | 2003-02-26 | 钟德静 | Production process of bionic foods with alginate |
| CN101044880A (en) * | 2007-01-26 | 2007-10-03 | 谭绍铭 | Three-D moulding method for sandwich cotton candy |
| CN201612124U (en) * | 2010-01-18 | 2010-10-27 | 厦门至工机电有限公司 | Light three-dimensional motion mechanism |
| CN103331859A (en) * | 2013-06-18 | 2013-10-02 | 珠海天威飞马打印耗材有限公司 | Three-dimensional ink-jet printer |
| CN103587119A (en) * | 2013-11-13 | 2014-02-19 | 清华大学深圳研究生院 | Three-dimensional biological material forming equipment and extrusion nozzles thereof |
| US20140263744A1 (en) * | 2013-03-12 | 2014-09-18 | Daniel Mark Ulledahl | Apparatus for depositing ingredient |
| WO2014190217A1 (en) * | 2013-05-22 | 2014-11-27 | Systems And Materials Research Corporation | Additive Manufacturing for Producing Edible Compositions |
| CN104441654A (en) * | 2014-10-27 | 2015-03-25 | 清华大学深圳研究生院 | Three-dimensional biological printing device and method |
| CN104959613A (en) * | 2015-07-10 | 2015-10-07 | 北京科技大学 | Method for curing and shaping slurry spray used for 3D printing |
-
2015
- 2015-10-26 CN CN201510705716.6A patent/CN105394801A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398539A (en) * | 2002-06-24 | 2003-02-26 | 钟德静 | Production process of bionic foods with alginate |
| CN101044880A (en) * | 2007-01-26 | 2007-10-03 | 谭绍铭 | Three-D moulding method for sandwich cotton candy |
| CN201612124U (en) * | 2010-01-18 | 2010-10-27 | 厦门至工机电有限公司 | Light three-dimensional motion mechanism |
| US20140263744A1 (en) * | 2013-03-12 | 2014-09-18 | Daniel Mark Ulledahl | Apparatus for depositing ingredient |
| WO2014190217A1 (en) * | 2013-05-22 | 2014-11-27 | Systems And Materials Research Corporation | Additive Manufacturing for Producing Edible Compositions |
| CN103331859A (en) * | 2013-06-18 | 2013-10-02 | 珠海天威飞马打印耗材有限公司 | Three-dimensional ink-jet printer |
| CN103587119A (en) * | 2013-11-13 | 2014-02-19 | 清华大学深圳研究生院 | Three-dimensional biological material forming equipment and extrusion nozzles thereof |
| CN104441654A (en) * | 2014-10-27 | 2015-03-25 | 清华大学深圳研究生院 | Three-dimensional biological printing device and method |
| CN104959613A (en) * | 2015-07-10 | 2015-10-07 | 北京科技大学 | Method for curing and shaping slurry spray used for 3D printing |
Cited By (50)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10906668B2 (en) | 2012-05-03 | 2021-02-02 | Alberto Daniel Lacaze | Field deployable rapid prototypable UXVs |
| US10384389B2 (en) | 2016-03-08 | 2019-08-20 | Beehex, Inc. | Apparatus for performing three-dimensional printing |
| JP2017163916A (en) * | 2016-03-17 | 2017-09-21 | 株式会社電通 | System for reproducing food product taste, apparatus for converting food product taste-reproducing data, and method for reproducing food product taste |
| US10973247B2 (en) | 2016-03-17 | 2021-04-13 | Dentsu Inc. | Food taste reproduction system, food taste reproduction data conversion apparatus, and food taste reproduction method |
| CN106071740A (en) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Lycopersici esculenti rice flour 3D prints food material and processing method thereof |
| CN106173867A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of squash rice-flour noodle 3D prints food material and processing method thereof |
| CN106173868A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Mori rice flour 3D prints food material and processing method thereof |
| CN106173866A (en) * | 2016-07-21 | 2016-12-07 | 芜湖凯奥尔环保科技有限公司 | A kind of blue berry rice flour 3D prints food material and processing method thereof |
| US10178868B2 (en) | 2016-07-21 | 2019-01-15 | BeeHex, LLC | 3D-print system with integrated CNC robot and automatic self-cleaning mechanism |
| CN106213132A (en) * | 2016-07-21 | 2016-12-14 | 芜湖凯奥尔环保科技有限公司 | A kind of Fructus Fici rice flour 3D prints food material and processing method thereof |
| CN106071739A (en) * | 2016-07-21 | 2016-11-09 | 芜湖凯奥尔环保科技有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. rice flour 3D prints food material and processing method thereof |
| US10349663B2 (en) | 2016-07-21 | 2019-07-16 | Beehex Inc. | System, apparatus and method for customizing and generating a 3D printed food item |
| US11026433B2 (en) | 2016-07-21 | 2021-06-08 | BeeHex, LLC | 3D-printer system with object detection sensors |
| CN106234933A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Crataegi rice flour 3D prints food material and processing method thereof |
| CN106213153A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof |
| CN106261484A (en) * | 2016-07-28 | 2017-01-04 | 安徽省中日农业环保科技有限公司 | A kind of Semen Coicis rice flour 3D prints food material and processing method thereof |
| CN106071742A (en) * | 2016-07-28 | 2016-11-09 | 安徽省中日农业环保科技有限公司 | A kind of Semen Maydis rice flour 3D prints food material and processing method thereof |
| CN106234931A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Herba bromi japonici rice flour 3D prints food material and processing method thereof |
| CN106213154A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Arillus Longan rice flour 3D prints food material and processing method thereof |
| CN106213156A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Jujubae rice flour 3D prints food material and processing method thereof |
| CN106234932A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Momordicae rice flour 3D prints food material and processing method thereof |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106213155A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae rice flour 3D prints food material and processing method thereof |
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
| CN107334140B (en) * | 2016-08-19 | 2020-04-17 | 江南大学 | Formula regulation and control method for improving high-sugar system forming and 3D accurate printing performance |
| CN107788328A (en) * | 2016-09-05 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of 3D printing food forming method based on pulsation feed |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
| US20180199614A1 (en) * | 2017-01-16 | 2018-07-19 | Jiangnan University | Control method for improving forming and 3d precise printing performance of thawed surimi system |
| CN106798263A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of regulation and control method for improving the shaping of defrosting minced fillet system and 3D precise Printing performances |
| WO2018171629A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | 3d printing method for ready-to-eat food |
| WO2018196356A1 (en) * | 2017-04-28 | 2018-11-01 | 华南理工大学 | 3d printing technology-based method for use in adjusting digestibility of highland barley starch |
| CN106962896A (en) * | 2017-04-28 | 2017-07-21 | 华南理工大学 | A kind of method that highland barley starch digestion performance is adjusted based on 3D printing technique |
| CN107079958A (en) * | 2017-05-02 | 2017-08-22 | 华南理工大学 | A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique |
| CN107079958B (en) * | 2017-05-02 | 2020-11-24 | 华南理工大学 | A method of making nutritious staple biscuits based on 3D printing technology |
| JP7042530B2 (en) | 2018-01-17 | 2022-03-28 | 華南理工大学 | 3D printer and its operation method |
| WO2019140969A1 (en) * | 2018-01-17 | 2019-07-25 | 华南理工大学 | Liquid-solid chemical reaction deposition-based 3d printer and operating method thereof |
| US11969944B2 (en) | 2018-01-17 | 2024-04-30 | South China University Of Technology | 3D printer based on liquid-solid chemical reaction deposition and operating methods thereof |
| JP2021511230A (en) * | 2018-01-17 | 2021-05-06 | 華南理工大学 | 3D printer and its operation method |
| CN108165961A (en) * | 2018-01-17 | 2018-06-15 | 华南理工大学 | A kind of 3D printer and its operation method based on liquid solid chemical reaction deposition |
| CN108294257A (en) * | 2018-02-27 | 2018-07-20 | 江南大学 | A method of being post-processed in advance using concentrated fruit pulp improves 3D printing effect |
| CN109007945A (en) * | 2018-06-12 | 2018-12-18 | 合肥中农科泓智营养健康有限公司 | A kind of accurate nutraceutical 3D printing system of cooperating type and method |
| CN112839522B (en) * | 2018-08-07 | 2024-04-23 | 诺瓦曼特技术有限公司 | Process for the manufacture of edible microextruded products containing protein, compositions obtained therefrom and uses thereof |
| CN112839522A (en) * | 2018-08-07 | 2021-05-25 | 诺瓦曼特技术有限公司 | Process for the manufacture of edible micro-extruded products comprising protein, compositions obtained therefrom and uses thereof |
| CN109170875A (en) * | 2018-08-27 | 2019-01-11 | 山东福田药业有限公司 | A kind of ferment 3D printing food material and preparation method thereof |
| CN109221979A (en) * | 2018-08-28 | 2019-01-18 | 浙江工商大学 | Edible artificial caviar of a kind of fish allergic human population based on 3D printing and preparation method thereof |
| CN111213693A (en) * | 2020-02-13 | 2020-06-02 | 沈阳师范大学 | A kind of nutrition biscuit soft material formula based on 3D printing technology and its making method |
| CN113966757A (en) * | 2021-09-26 | 2022-01-25 | 南昌大学 | Edible tableware and preparation method thereof |
| CN115413765A (en) * | 2022-08-24 | 2022-12-02 | 东北农业大学 | Formula of 3D printing minced pork-xanthan gum combined food and preparation method thereof |
| CN115316610A (en) * | 2022-08-24 | 2022-11-11 | 东北农业大学 | A formula for 3D printing pork minced tomato-xanthan gum combination food and preparation method thereof |
| US12471608B2 (en) | 2023-07-13 | 2025-11-18 | Nstx Industries Inc. | Process of producing a food analogue precursor comprising of a plurality of phases |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105394801A (en) | 3D printing rapid forming method of food | |
| Wang et al. | 3D food printing: Applications of plant-based materials in extrusion-based food printing | |
| Feng et al. | Materials properties of printable edible inks and printing parameters optimization during 3D printing: A review | |
| Godoi et al. | 3d printing technologies applied for food design: Status and prospects | |
| CN106805280B (en) | A control method for precise molding of ready-to-eat conditioned mashed potatoes 3D printing | |
| US10842180B2 (en) | Control method for improving forming and 3D precise printing performance of thawed surimi system | |
| JP6072781B2 (en) | Chewable soft capsule shell and chewable soft capsule | |
| Singhal et al. | 3D food printing: paving way towards novel foods | |
| CN108208768B (en) | A 3D printing food material based on potato starch and preparation method thereof | |
| BRPI0115606B1 (en) | composite frozen confectionery comprising multiple components | |
| HRP20180403T1 (en) | METHOD OF PREPARATION OF LIQUID FILLET TIRES | |
| CN109007196A (en) | Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle | |
| CN108477545A (en) | A kind of double-colored mashed potatoes easily swallowed/purple mashed potato cold dish 3D precise Printing methods | |
| Okonkwo et al. | Application of biogels for bioactives delivery: Recent developments and future research insights | |
| JP2018102261A (en) | Manufacturing method of three-dimensional molded foods | |
| JPS58165746A (en) | Production of molded food product | |
| CN102349592B (en) | A kind of konjac QQ sugar and preparation method thereof | |
| CN101810334A (en) | Konjak snack food and preparation method thereof | |
| CN112469289A (en) | Method for the parallel-additive manufacturing of objects made of aqueous and/or organic material | |
| JP2013126401A (en) | Method for producing rice-like food product and rice-like food product obtained by the same | |
| JP3688279B2 (en) | Heat-resistant capsule and method for producing the same | |
| JP5721616B2 (en) | Method for producing gel food / beverage product composition and gelling agent | |
| JP2020503005A (en) | Chewing gum mass and method of forming chewing gum by 3D printing | |
| Theagarajan et al. | 3D Printing of Foods | |
| JP6800860B2 (en) | Method for manufacturing thickening polysaccharide-containing preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160316 |
|
| WD01 | Invention patent application deemed withdrawn after publication |