不同增稠剂对山楂酱3D打印效果的影响  

The effect of different type of thickener on the 3D printing performance of hawthorn jam

作　　者：崔然然 韩晨瑞 孙慧娟 吕林祥 宋弋 CUI Ranran;HAN Chenrui;SUN Huijuan;LYU Linxiang;SONG Yi(National Engineering Research Center for Fruit and Vegetables,Beijing 100083,China;Processing,Key Laboratory of Fruit and Vegetables Processing,Ministry of Agriculture,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]国家果蔬加工工程技术研究中心,北京100083 [2]农业部果蔬加工重点实验室,北京100083 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2021年第9期136-142,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31871814)。

摘　　要：以山楂酱为原料,以期开发适宜的食品3D打印材料。实验结果表明,不同增稠剂对山楂酱的3D打印效果、储能模量、损耗模量以及凝胶网络结构都有不同程度的影响,而对其他流变特性以及质构特性无明显的影响。其中,添加黄原胶和魔芋胶能适当降低山楂酱的储能模量和损耗模量,有助于提高打印效果。当复配增稠剂[m(黄原胶)∶m(魔芋胶)=7∶3]的添加量为质量分数0.1%时,山楂酱具有最好的打印性能,打印样品保真度高。该研究成果为食品3D打印材料的开发提供了参考,有助于推动个性化定制食品研究的发展。In this study,the hawthorn jam was used for the exploration of an appropriate food 3D printing materials.Results showed that different types of thickener had a significant influence on 3D printing,storage modulus,loss modulus and the structure of the gel network,but no significant influence on other rheological and texture.Moreover,with the addition of xanthan gum and konjac gum could improve the printing efficiency and the optimum formulation was 0.1%compound thickener(xanthan gum∶konjac gum=7∶3,mass ratio).This study provided a new sight in developing novel 3D printing material,which could promote the development of personalization food.

关 键 词：3D打印 山楂酱 增稠剂 流变 质构特性 

分 类 号：TS255.43[轻工技术与工程—农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]