降血糖巧克力的制备及其3D打印成型工艺优化

Preparation of hypoglycemic chocolate and optimization of its 3D printing process

中文关键词:  3D打印  中药  降血糖  巧克力  保健食品

英文关键词:3D printing  traditional Chinese medicine  hypoglycemic  chocolate  health food

中文摘要:

      目的 利用3D打印技术, 制备一种含知母、山楂、乌梅、生地黄中药提取物的降血糖巧克力, 并对其配方及3D打印成型工艺进行优化。方法 采用α-淀粉酶和α-葡萄糖苷酶活性抑制实验考察其体外降血糖能力; 在其质量稳定可控及体外活性明确的基础上, 利用Footbot食品3D打印机制备中药降血糖巧克力, 以感官评分作为指标, 进行单因素和正交实验, 优选中药提取粉末、可可脂、赤藓糖醇的添加量; 在此基础上进行单因素实验, 优化3D打印料筒温度和针头移动速度两个核心工艺参数; 最后以实验室自制空白对照巧克力作参照, 通过质构分析和稳定性实验对新研发的产品进行品质比较和评价。结果 中药提取粉末具有体外降血糖活性, 质量浓度为1.2 mg/mL的中药提取物对α-淀粉酶、α-葡萄糖苷酶的活性抑制率分别为79.78%和70.59%。最佳中药降血糖巧克力配方及3D成型工艺参数为: 中药提取粉末添加量4 g、可可脂添加量30 g、可可液块添加量40 g、赤藓糖醇添加量40 g、大豆卵磷脂添加量0.3 g; 3D打印最佳成型工艺为: 料筒温度36℃, 挤出头移动速度50 mm/s。质构分析显示, 中药降血糖巧克力的硬度为(14200.05±2.52) g, 弹性为(0.32±0.02) mm, 内聚性为(0.34±0.02) Pa, 黏性为(5149.16±0.02) mJ, 咀嚼性为(1981.98±0.02) mJ。稳定性结果显示添加中药提取粉末不影响其白度指数。结论 基于3D打印的中药降血糖巧克力外观精致, 且低糖、低脂、入口更丝滑及更易咀嚼, 具有较高的应用前景。

英文摘要:

      Objective To prepare a hypoglycemic chocolate incorporating traditional Chinese medicine extracts from Anemarrhena, hawthorn, Dark Plum, and rehmannia, and to investigate the optimal formula and 3D printing molding technology for its production. Methods α-amylase and α-glucosidase activity were used to inhibit blood glucose in vitro; on the basis of its stable and controllable mass and well-defined in vitro activity, Footbot food 3D printer was used, with the sensory score as an indicator, performed one-factor and orthogonal experiments, the amount of traditional Chinese medicine extracted powder, cocoa butter and erythritol was preferred; based on this analysis, performing single-factor experiments, optimize the two core process parameters of 3D printing cylinder temperature and needle movement speed; finally, using the laboratory homemade blank control chocolate as a reference, the quality of the new products were compared and evaluated by mass structure analysis and stability experiment. Results The powder extracted from traditional Chinese medicine exhibited in vitro hypoglycemic activity, with inhibitory rates of 79.78% and 70.59% against α-amylase and α-glucosidase activities, respectively, at a mass concentration of 1.2 mg/mL. The optimal formula and 3D molding process parameters for the traditional Chinese medicine hypoglycemic chocolate were determined as follows: 4 g of traditional Chinese medicine extract powder, 30 g of cocoa butter, 40 g of cocoa mass, 40 g of erythritol, and 0.3 g of soy lecithin. The optimal 3D printing molding process comprised a barrel temperature of 36°C and an extrusion head movement speed of 50 mm/s. Texture analysis revealed that the hardness of the traditional Chinese medicine hypoglycemic chocolate was (14200.05±2.52) g, elasticity was (0.32±0.02) mm, cohesiveness was (0.34±0.02), viscosity was (5149.16±0.02) mJ, and chewiness was (1981.98±0.02) mJ. Stability test results indicated that the addition of traditional Chinese medicine extract powder did not affect the whiteness index of the chocolate. Conclusion The traditional Chinese medicine hypoglycemic chocolate based on 3D printing has exquisite appearance, low sugar, low fat, smoother entrance and easier to chew, and has a higher application prospect.