3D食品打印技术及影响因素的研究进展  

Research Progress of 3D Food Printing and Its Influencing Factors

作　　者：韩野 刘艳秋[1] 孙广仁[1] 高志光[1] 耿业业[1] HAN Ye;LIU Yan-qiu;SUN Guang-ren;GAO Zhi-guang;GENG Ye-ye(Forestry College,Beihua University,Jilin 132013,China)

机构地区：[1]北华大学林学院

出　　处：《食品工业科技》2019年第24期338-343,348,共7页Science and Technology of Food Industry

基　　金：北华大学教育教学改革研究课题(20180606)

摘　　要：3D打印技术利用"分层制造、逐层叠加"的制备原理,具有简单、方便、灵活等特点。3D食品打印技术集成3D打印和数字烹饪技术,为食品制造带来了革命性的变革,使其具有定制的形状、颜色、味道、质地,甚至营养。本文主要介绍了3D打印技术的原理、打印原料的应用、以及打印过程中的影响因素,为其提供展望未来的发展方向。根据现有的参考文献,通过现有的3D食品打印机对大众熟悉的食物原材料进行研究,以期为3D打印技术在食品中的应用提供参考。3 D printing technology uses the preparation principle of"layer by layer manufacturing,layer by layer stacking",which is simple,convenient and flexible. 3 D food printing technology integrates 3 D printing and digital cooking technology. It brings revolutionary changes to food manufacturing,and makes the food being customized shape,color,taste,texture,and even nutrition. This paper mainly introduces the principle of 3 D printing technology,the application of printing materials,and the influencing factors in the printing process,so as to provide prospects for its future development. According to the existing references and existing 3 D food printer,the familiar food raw materials is studied to provide reference for the application of 3 D printing technology in food.

关 键 词：3D打印技术 食品原料 影响因素 

分 类 号：TS201.1[轻工技术与工程—食品科学]