鲢鱼糜和海参复配3D打印食品材料  

3D Printing Food Materials Made with Hypophthalmichthys molitrix Surimi and Sea Cucumber Pulp

作　　者：潘禹希 于婉莹 赵文宇 姜鹏飞[1] 焦健 启航[1] 董秀萍[1] PAN Yu-xi;YU Wan-ying;ZHAO Wen-yu;JIANG Peng-fei;JIAO Jian;QI Hang;DONG Xiu-ping(National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Beijing Tongrentang Health(Dalian)Marine Food Co.,Ltd.,Dalian 116052,China)

机构地区：[1]国家海洋食品工程技术研究中心,辽宁海洋食品精深加工关键技术省部共建协同创新中心,辽宁省海产品精深加工产业共性技术创新平台,大连工业大学食品学院,辽宁大连116034 [2]北京同仁堂健康(大连)海洋食品有限公司,辽宁大连116052

出　　处：《现代食品科技》2020年第8期175-183,30,共10页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0400603,2019YFD0902000)。

摘　　要：为了促进传统鱼糜制品的创新,提高低值海参的高值化利用,本实验将鲢鱼糜和海参浆两种原料进行复配,制备出一种可用于3D打印的新型食品材料。采用3D打印机和质地测试仪考察了鲢鱼糜和海参浆不同复配比例对3D打印效果和质构特性的影响,并比较了两种原料及复配后材料的营养差异。结果显示,所制备鲢鱼糜和海参浆中蛋白质含量分别为11.60%和15.08%,其中鲢鱼糜氨基酸比例适宜,EAAI>75.00,海参浆胶原蛋白含量为8.07%,活性多糖含量为16.49 mg/g;复配后食品材料兼具两种原料的营养成分,组成更加丰富,有利于营养互补。就3D打印效果而言,海参浆比例的增加会降低复配材料的打印效果和凝胶性能,使凝胶强度由1180.86 g·mm降至136.40 g·mm。综合考虑,鲢鱼糜和海参浆比例为7:3时,可以较好的兼具营养与3D打印效果,可以用于后续的研究与产品开发。In order to promote the innovation of traditional surimi products and improve the high-value utilization of low-value sea cucumbers,the Hypophthalmichthys molitrix surimi and sea cucumber pulp were mixed to prepare a new type of food material for 3D printing.The effects of different compounding ratios of Hypophthalmichthys molitrix surimi and sea cucumber pulp on 3D printing outcome and product texture properties were investigated by using a 3D printer and texture analyzer,and the nutritional differences of the two raw materials and the compounded materials were compared.The results showed that the protein contents of Hypophthalmichthys molitrix surimi and sea cucumber pulp were 11.60%and 15.08%,respectively,with the Hypophthalmichthys molitrix surimi having an appropriate amino acid ratio(EAAI>75.00),and the sea cucumber pulp having a collagen content of 8.07%and an active polysaccharide content of 16.49 mg/g;After compounding,the resulting food material had all the nutritional ingredients of both materials,which made the composition more abundant and allowed nutrition complementation.As for the 3D printing outcome,the increase of the proportion of sea cucumber pulp worsened the printing outcome and gel properties of the composite materials,causing the gel strength to reduce from 1180.86 g·mm to136.40 g·mm.Taken together,the ratio of Hypophthalmichthys molitrix surimi to sea cucumber pulp at 7:3 led to a 3D printing food material with the combined nutritional properties of both raw materials and satisfactory printing outcome,which can be used for subsequent research and product development.

关 键 词：鲢鱼糜 海参浆 3D打印 营养 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TP391.73[轻工技术与工程—食品科学与工程]