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WO2018196356A1 - 一种基于3d打印技术调节青稞淀粉消化性能的方法 - Google Patents

一种基于3d打印技术调节青稞淀粉消化性能的方法 Download PDF

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Publication number
WO2018196356A1
WO2018196356A1 PCT/CN2017/112099 CN2017112099W WO2018196356A1 WO 2018196356 A1 WO2018196356 A1 WO 2018196356A1 CN 2017112099 W CN2017112099 W CN 2017112099W WO 2018196356 A1 WO2018196356 A1 WO 2018196356A1
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Prior art keywords
starch
oil
barley starch
printing
highland barley
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French (fr)
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陈玲
郑波
钟少文
李晓玺
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South China University of Technology SCUT
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South China University of Technology SCUT
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Priority to US16/608,991 priority Critical patent/US20200138079A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00—Processes of additive manufacturing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y40/00—Auxiliary operations or equipment, e.g. for material handling
    • B33Y40/10—Pre-treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y70/00—Materials specially adapted for additive manufacturing

Definitions

  • the invention belongs to the field of starch modification modification and nutrition regulation, and particularly relates to a method for regulating slow digestion and anti-digestion performance of barley starch based on 3D printing technology.
  • Starch is the main source of energy for human beings. Its digestive properties have a great impact on human health and are closely related to metabolic diseases such as diabetes, hyperlipidemia and obesity. Starch can be divided into fast-digesting starch, slow-digesting starch and anti-digestive starch according to different digestive properties. The slow digestion rate of slow-digested starch in the human body can slowly release glucose in the human body, which is beneficial to the stability of blood sugar in the human body. Anti-digestive starch is a new type of functional substance that has been widely studied in recent years.
  • the anti-digestive starch is classified into five types: physical embedded starch (RS1), anti-digested starch granule (RS2), aged starch (RS3), modified starch (RS4), and starch-lipid complex (RS5).
  • the content of naturally occurring RS1 or RS2 is small, and the content of anti-digested starch in the original starch is very low, generally less than 10%, among which the content of high-linear corn starch is the highest (about 10%), so the separation of RS1 and RS2 from natural starch is only taken.
  • Type anti-digestive starch is difficult to meet the needs of the application.
  • anti-digested starch content can reach 13.9% -32.8% (Carbohydrate polymers , 2007, 67(3): 366-374.); Wang H. et al. performed a wet heat treatment of rice starch to increase the anti-digested starch content by 2-4 times to 29.6% (International journal of biological macromolecules, 2016, 88:1-8.); RS5 starch-lipid complexes are complexes with anti-enzymatic ability formed by complexation of amylose with lipids, which was developed in recent years. Anti-digestive starch. There are two structures of single helix and double helix in starch granules.
  • the hydrophobic end of the cavity formed by the starch chain interacts with the lipid ligand to form a stable starch-lipid complex.
  • Chang F. et al. used lauric acid and corn starch granules to form RS5 anti-digestion structure under high-speed shear conditions of water phase, and reduced corn starch digestion performance.
  • Ahmadi-Abhari et al. found that a certain amount of lysolecithin was added to the slow-digested starch, and after heat treatment and cooling for 240 minutes, a starch-lipid complex which is insensitive to amylase was formed.
  • the fifth type of anti-digestive starch "starch-lipid complex” is gradually favored due to the formation of starch and lipid complexes in the food processing process.
  • the preparation of current anti-digestive starch is mainly based on high amylose starch, which adopts repeated condensing and moist heat treatment, which has the problems of complicated process, high cost and low yield, while ordinary starch is decomposed by enzyme method, extrusion and high pressure.
  • Homogeneous and other methods combined with lipids to form RS5 have problems such as low recombination rate and special equipment requirements.
  • Qinglan As a unique species in the Qinghai-Tibet Plateau and the most plateau-specific crops in China, Qinglan has unique characteristics and high nutritional value. In recent years, it has received great attention in the field of nutritious health food. Polysaccharides such as ⁇ -glucan and arabinoxylan, phenolic substances and phytosterols in barley have a nutritional function of regulating postprandial blood glucose levels. Starch, which is the main component of barley, accounts for about the entire endosperm. 75%-80%, but it is easily digested and degraded by amylase, so it will affect the regulation of blood sugar function of green barley powder, which has great obstacles to the development of functional and nutritious foods of starch.
  • the present invention provides a method for improving the slow digestion and anti-digestive properties of barley starch based on 3D printing technology, and improving the nutritional function of barley starch food, which can meet the needs of different consumers.
  • a method for regulating the digestion performance of barley starch based on 3D printing technology comprising the following steps:
  • the mass ratio of the barley starch to water and fat is 1: (1 to 2): (0.5 to 1).
  • the transfer temperature is 75 to 80 °C.
  • the printing temperature is 170 to 210 °C.
  • the printing temperature is 170 to 210 °C.
  • the fat or oil is palm oil, soybean oil or peanut oil.
  • the invention utilizes 3D additive processing technology and heat treatment to achieve the transformation and breakthrough of the traditional hot processed food processing technology and mode, and regulates the interaction between starch molecules, starch molecules and lipid molecules in the food system by regulating heat treatment and 3D printing molding conditions. Change, induce and strengthen the interaction and coupling between starch molecules, starch molecules and lipid molecules, and construct barley starchy foods with different digestive properties to meet the nutritional function requirements of the human body.
  • the present invention has the following advantages:
  • the invention can control the multi-layer structure of starch and control the composite behavior of starch and lipid by controlling the ratio of barley starch, water and oil in the raw material and the system transmission temperature and printing temperature in the 3D printer.
  • the slow digestion and anti-digestion properties of starch, the slow digestion and anti-digestion starch content of the printed three-dimensional barley starch foods have significantly improved the functional nutritional characteristics of the barley starch foods to regulate blood sugar levels.
  • the present invention adjusts the rheological behavior of the barley starch, water and oil in the raw material, and imparts its molding ability, and the obtained barley starch food (three-dimensional food) has a good three-dimensional shape, and the personalized food customization is realized. .
  • the barley starch and soybean oil are selected as raw materials, and the water is added to the barley starch for preliminary mixing according to the ratio of barley starch:water:oil to 1:0.5:0.2, and then the oil is mixed well with a mixer.
  • the stirred starch-oil composite system is then added to the barrel of the 3D printer. After setting the transfer temperature for 30 minutes, 3D printing is performed at the printing temperature.
  • the barley starch and soybean oil are selected as raw materials. According to the ratio of barley starch:water:oil to 1:1:0.2, the water is first added to the barley starch for preliminary mixing, and then the oil is thoroughly stirred by a mixer. The stirred starch-oil composite system is then added to the barrel of the 3D printer. After setting the transfer temperature for 25 minutes, 3D printing is performed at the printing temperature.
  • the barley starch and soybean oil are selected as raw materials. According to the ratio of barley starch:water:oil to 1:1.5:0.2, the water is first added to the barley starch for preliminary mixing, and then the oil is thoroughly stirred by a mixer. The stirred starch-oil composite system is then added to the barrel of the 3D printer. After setting the transfer temperature for 10 minutes, 3D printing is performed at the printing temperature.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种基于3D打印技术调节青稞淀粉消化性能的方法，包括以下步骤：(1)将青稞淀粉与水混合后，加入食用油脂，充分搅匀后形成淀粉-油复合体系，所述青稞淀粉与水和油脂的质量比为1:(0.5～2):(0.2～1)；(2)将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中，设定传输温度50～100℃，保持10-30min后，在打印温度150～210℃条件下，进行3D打印，得到具有3D立体形状的青稞淀粉食品。通过3D增材制造技术协同热处理方式可智能化提高青稞淀粉的慢消化和抗消化性能，可提升青稞淀粉类食品的营养价值，满足特殊人群的需要。

Description

一种基于3D打印技术调节青稞淀粉消化性能的方法 技术领域
本发明属于淀粉修饰改性与营养调控领域，具体涉及一种基于3D打印技术调节青稞淀粉慢消化和抗消化性能的方法。
背景技术
淀粉是人类主要的能量来源，其消化性能对人体的健康有极大影响，与糖尿病、高血脂及肥胖症等代谢疾病密切相关。淀粉根据消化性能不同可分为快消化淀粉、慢消化淀粉和抗消化淀粉。慢消化淀粉在人体内的消化速率缓慢，可以在人体中缓慢的释放出葡萄糖，有利于人体血糖的稳定。抗消化淀粉是近年来被广泛研究的新型功能物质，其虽然不能够被小肠消化吸收为机体提供能量，但能作为膳食纤维被肠道微生物菌群发酵，产生短链脂肪酸，改善肠道菌群环境，降低直肠癌等疾病的生成率。最新研究表明，抗消化淀粉还与人体肥胖，糖尿病及调节人体免疫功能，提高人体健康水平有直接关系。
目前抗消化淀粉分为物理包埋淀粉(RS1)、抗消化淀粉颗粒(RS2)、老化淀粉(RS3)、改性淀粉(RS4)、淀粉-脂质复合物(RS5)5类。天然存在的RS1或RS2含量较少，原淀粉中抗消化淀粉含量很低，一般小于10％，其中以高直链玉米淀粉含量最高(约10％)，因此单靠从天然淀粉中提取分离RS1和RS2型抗消化淀粉是难以满足应用需要。淀粉在凝沉时分子中由于氢键的作用而重新缔合所生成的RS3及由于淀粉发生物理或化学变性引起结构变化而产生的RS4和淀粉与脂质复合物RS5是是当前提高淀粉中抗消化淀粉含量的主要途径。 Situ W.等人利用老化淀粉制备得到RS3抗消化淀粉，抗消化淀粉含量提高2-5倍，对于调控人体健康具有重要意义；Miao M.等人利用普鲁兰酶对淀粉进行脱支处理，低温下重结晶，抗消化淀粉含量最多可提高4-5倍；Han J A等人在淀粉分子接枝辛烯基琥珀酸(OSA)，抗消化淀粉含量可达到13.9％-32.8％(Carbohydrate polymers,2007,67(3):366-374.)；Wang H.等人对大米淀粉进行湿热处理，使得抗消化淀粉含量提高2-4倍，可达29.6％(International journal of biological macromolecules,2016,88:1-8.)；RS5淀粉-脂质复合物(starch-lipid complexes)是指直链淀粉与脂质络合形成的具有抗酶解能力的复合物，是近几年才发展的一类抗消化淀粉。淀粉颗粒中存在单螺旋和双螺旋两种结构，在一定的条件下，淀粉链形成的空腔内部疏水端与脂质配体发生作用形成稳定的淀粉-脂质复合物。Chang F.等人利用月桂酸与玉米淀粉颗粒在水相高速剪切条件下形成RS5型抗消化结构，降低玉米淀粉消化性能。Ahmadi-Abhari等研究发现在慢消化淀粉中添加一定量的溶血卵磷脂，经加热处理并冷却240min后，生成对淀粉酶不敏感的淀粉-脂质复合物。目前，第五类抗消化淀粉“淀粉-脂质复合物”由于易在食品加工过程中通过食品主要组分淀粉和脂质复合形成而逐渐受到青睐。但当前抗消化淀粉的制备主要还是以高直链淀粉为原料，采用反复凝沉、湿热加工处理，存在工艺复杂、成本高、产率低的问题，而普通淀粉通过酶法脱支、挤压、高压均质等方式与脂质复合而形成RS5则存在复合率低、装备要求特殊等问题。
青稞作为我国青藏高原地区独有的物种和最具高原特色的农作物，具有成分独特，营养价值高等特点，近年来在营养健康食品领域受到极大关注。青稞中的β-葡聚糖和阿拉伯木聚糖等多糖、酚类物质和植物甾醇等，均具有调节餐后血糖水平的营养功能。而作为青稞的主要成分的淀粉，约占整个胚乳的 75％-80％，但其易被淀粉酶消化降解，因此会影响青稞粉调控血糖功能的发挥，这对开发淀粉类的功能营养食品存在巨大障碍。
发明内容
为了解决现有技术中的问题，本发明提供了一种基于3D打印技术提高青稞淀粉慢消化和抗消化性能的方法，提高青稞淀粉类食品的营养功能特性，可以满足不同消费者的需求。
本发明的目的采用以下技术方案实现：
一种基于3D打印技术调节青稞淀粉消化性能的方法，包括以下步骤：
(1)将青稞淀粉与水混合后，加入食用油脂，充分搅匀后形成淀粉-油复合体系，所述青稞淀粉与水和油脂的质量比为1:(0.5～2):(0.2～1)；
(2)将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中，设定传输温度50～100℃，保持10-30min后，在打印温度150～210℃条件下，进行3D打印，得到具有3D立体形状的青稞淀粉食品。
所述青稞淀粉与水和油脂的质量比为1:(1～2):(0.5～1)。
所述传输温度为75～80℃。
所述打印温度为170～210℃。
所述打印温度为170～210℃。
所述油脂为棕榈油、大豆油或花生油。
本发明利用3D增材加工技术与热处理来达到传统热加工食品加工技术与方式的转变与突破，通过调控热处理及3D打印成型条件，调节食品体系中淀粉分子、淀粉分子与脂质分子间相互作用变化，诱导和强化淀粉分子间、淀粉分子与脂质分子间的相互作用与耦合，构建具有不同消化性能的青稞淀粉类食品，满足人体的营养功能需求。
与现有技术相比，本发明具有如下优点：
(1)本发明通过控制原材料中的青稞淀粉、水和油的比例以及3D打印机中的体系传输温度和打印温度，改变淀粉的多层次结构及控制淀粉与脂质的复合行为，从而可达到调控淀粉的慢消化和抗消化的特性，打印后的三维青稞淀粉类食品的慢消化和抗消化淀粉含量显著提升，赋予了青稞淀粉食品调控血糖水平的功能营养特性。
(2)本发明通过调节原材料中的青稞淀粉、水和油的比例来调节其流变行为，赋予其成型能力，得到的青稞淀粉食品(三维食物)具有良好的立体形状，实现个性化食品定制。
具体实施方式
下面结合实施例，对本发明作进一步地详细说明，但本发明实施方式并不仅限于此。
实施例1
选取青稞淀粉、大豆油为原料，按青稞淀粉：水：油为1：0.5：0.2的比例，先将水加入青稞淀粉中进行初步混合，之后加入油用搅拌机充分搅匀。然后将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中。设定传输温度并保持30min后，于打印温度进行3D打印。
将3D打印得到的青稞淀粉与油脂复合物进行体外消化性能测定，其快消化成分、慢消化成分和抗消化成分含量如表1所示。
表1
Figure PCTCN2017112099-appb-000001
实施例2
选取青稞淀粉、大豆油为原料，按青稞淀粉：水：油为1：1：0.2的比例，先将水加入青稞淀粉中进行初步混合，之后加入油用搅拌机充分搅匀。然后将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中。设定传输温度并保持25min后，于打印温度进行3D打印。
将3D打印得到的青稞淀粉与油脂复合物进行体外消化性能测定，其快消化成分、慢消化成分和抗消化成分含量如表2所示。
表2
Figure PCTCN2017112099-appb-000002
实施例3
选取青稞淀粉、大豆油为原料，按青稞淀粉：水：油为1：1.5：0.2的比例，先将水加入青稞淀粉中进行初步混合，之后加入油用搅拌机充分搅匀。然后将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中。设定传输温度并保持10min后，于打印温度进行3D打印。
将3D打印得到的青稞淀粉与油脂复合物进行体外消化性能测定，其快消化成分、慢消化成分和抗消化成分含量如表3所示。
表3
Figure PCTCN2017112099-appb-000003
实施例4
选取青稞淀粉、大豆油为原料，按青稞淀粉：水：油为1：1.5：0.5的比 例，先将水加入青稞淀粉中进行初步混合，之后加入油用搅拌机充分搅匀。然后将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中。设定传输温度并保持15min后，于打印温度进行3D打印。
将3D打印得到的青稞淀粉与油脂复合物进行体外消化性能测定，其快消化成分、慢消化成分和抗消化成分含量如表4所示。
表4
Figure PCTCN2017112099-appb-000004
实施例5
选取青稞淀粉、大豆油为原料，按青稞淀粉：水：油为1：2：1的比例，先将水加入青稞淀粉中进行初步混合，之后加入油用搅拌机充分搅匀。然后将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中。设定传输温度并保持10min后，于打印温度进行3D打印。
将3D打印得到的青稞淀粉与油脂复合物进行体外消化性能测定，其快消化成分、慢消化成分和抗消化成分含量如表5所示。
表5
Figure PCTCN2017112099-appb-000005

Claims (7)

  1. 一种基于3D打印技术调节青稞淀粉消化性能的方法，其特征在于，包括以下步骤：
    (1)将青稞淀粉与水混合后，加入食用油脂，充分搅匀后形成淀粉-油复合体系，所述青稞淀粉与水和油脂的质量比为1:(0.5～2):(0.2～1)；
    (2)将搅拌均匀后的淀粉-油复合体系加入到3D打印机的物料筒中，设定传输温度50～100℃，保持10-30min后，在打印温度150～210℃条件下，进行3D打印，得到具有3D立体形状的青稞淀粉食品。
  2. 根据权利要求1所述的方法，其特征在于，所述青稞淀粉与水和油脂的质量比为1:(1～2):(0.5～1)。
  3. 根据权利要求1或2所述的方法，其特征在于，所述传输温度为75～80℃。
  4. 根据权利要求1或2所述的方法，其特征在于，所述打印温度为170～210℃。
  5. 根据权利要求3所述的方法，其特征在于，所述打印温度为170～210℃。
  6. 根据权利要求3所述的方法，其特征在于，所述油脂为棕榈油、大豆油或花生油。
  7. 权利要求1～6任意一项所述方法制得的具有3D立体形状的青稞淀粉食品。
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