蜂蜡-水凝胶复合型荔枝材料的3D打印工艺  

3D Printing of a Composite Beeswax-Hydrogel Lychee Ink

作　　者：田韩 李欣 冯佩琪 蔡昕琦 林芷君 王凯[1,2] 胡卓炎 赵雷[1,2] TIAN Han;LI Xin;FENG Pei-qi;CAI Xin-qi;LIN Zhi-jun;WANG Kai;HU Zhuo-yan;ZHAO Lei(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangdong Laboratory for Lingnan Modern Agricultural,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]岭南现代农业科学与技术广东省实验室,广东广州510642

出　　处：《现代食品科技》2020年第8期202-210,共9页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31771980);国家荔枝龙眼产业技术体系项目(CRAS-33);广州市科技计划项目(201807010113)。

摘　　要：以荔枝干、食品胶(κ-卡拉胶和黄原胶)、蜂蜡和火龙果皮为原料,利用3D打印机、流变仪和扫描电镜探讨不同配比对复合型荔枝材料流变学性质与打印成型的影响,并对其微观结构进行了研究。当添加卡拉胶:黄原胶比例为1:1,蜂蜡添加量8.0 g,火龙果皮粉添加量2.0 g时,复合型荔枝油墨材料的稳定化时间为143.5 s,屈服应力为187.55 Pa,K值为1.72×105 Pa·sn,n值为0.22,制备的材料具备较好的剪切稀化性能、热可逆性和机械性能。打印出的产品精度较高,线条细腻,可叠放60层。材料的微观结构以κ-卡拉胶为骨架的网络状,黄原胶、荔枝果肉和果胶等依附在骨架上,蜂蜡以颗粒(直径10μm)附着在骨架的表层,在打印过程中与食品胶共同作用以影响材料的打印成型性。3Dprinter,rheometer,and scanning electron microscope(SEM)were used to investigate the effects of different ratios of ingredients on the rheological properties and printing performance of composite lychee ink,which was made of dried lychees,food hydrocolloids(κ-carrageenan and xanthan gum),beeswax,and pitaya peel,and to study its microstructure.With the addition ofκ-carrageenan and xanthan gum in the ratio of 1:1,8.0 g of beeswax,and 2.0 g of pitaya peel powder,the stabilization time,yield stress,K value,and n value of the composite lychee ink were 143.5 s,187.55 Pa,1.72×105Pa·sn,and 0.22,respectively.This ink formulation exhibited good shearthinning properties,high thermal reversibility,and good mechanical properties.The printed products consisting of fine lines were formed with high precision and could be stacked up to 60 layers.The microstructure of the ink was a network made of a skeleton ofκ-carrageenan,onto which xanthan gum,lychee pulp,and pectin were attached.Beeswax was attached to the surface of the skeletonin the form of particles(diameter of 10μm).During the printing process,beeswax and food hydrocolloids influenced the printability of the composite lychee ink.

关 键 词：荔枝 3D打印 食品胶 蜂蜡 流变特性 

分 类 号：TS20[轻工技术与工程—食品科学] TP391.73[轻工技术与工程—食品科学与工程]