Preparation of Pleurotus eryngii protein baked food by 3D printing.

Studying the structural stability and quality changes of 3D printed food in the post-processing process is an important aspect to promote the popularization and application of 3D printing technology. Pleurotus eryngii protein (PEP) and potato whole powder (PWP) were used as raw materials in this work to investigate the effect of internal structure and processing time on 3D printed samples, and baking was used as a post-processing method. The results indicated that the 3D printing ink with 20% PEP presented suitable viscosity, fluidity, and mechanical strength, ensuring the best 3D printing performance. The 3D-printed samples with 95% fill ratio demonstrated minimal weight loss and size shrinkage till 30 min of baking, compared with mould samples, highlighting the superior product appearance preservation and production advantages of 3D printing technology in baked food. As the baking time increased, the color of the baked food was darker, while the hardness of the upper and lower surfaces and moisture binding force increased, and internal softness decreased. Optimal results were achieved after baking for 20 min at an upper temperature of 150 °C and a lower temperature of 120 °C, resulting in the highest sensory quality score of 81.67 out of 100. This research prepared PEP-PWP printed food that was resistant to post-treatment collapse to a greater extent, which shed new light on the development of healthy and aesthetically pleasing baked foods. [Display omitted] • Pleurotus eryngii protein improved viscoelastic properties of potato-based ink. • Substituting 20% of PPP with PEP improved 3D printing performance of complex. • 3D Printing can better maintain products appearance compared to mould making. • Baked food with 95% fill ratio had the best quality after 20 min of baking. [ABSTRACT FROM AUTHOR]