蓝莓果粉-马铃薯淀粉混凝体系的3D打印特性  

3D printing characteristics of blueberry fruit powder-potato starch composite system

作　　者：范东翠[1] 陈慧芝[1] 郭超凡 张慜[1,2] FAN Dongcui;CHEN Huizhi;GUO Chaofan;ZHANG Min(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;The State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2022年第5期200-205,共6页Food and Fermentation Industries

基　　金：国家自然基金项目(31872902)。

摘　　要：为开发结构稳定性强的健康食品,以马铃薯淀粉为基料,通过添加不同含量的蓝莓果粉来开发3D打印用蓝莓果粉-马铃薯淀粉混凝体系,并对打印参数进行了研究。结果表明,蓝莓果粉的添加量显著影响混凝体系的流变特性、水分状态分布及3D打印特性,其中,向马铃薯淀粉中添加20%蓝莓果粉时3D打印精度最高;打印速度25 mm/s,填充率50%,喷嘴直径为1.2 mm时打印效果较好。In order to develop healthy foods with strong structural stability, potato starch was used as the base material, which with different amount of blueberry fruit powder added, to develop a composite system for 3 D printing. Different printing parameters were optimized for the 3 D printing. The results showed that the adding amount of blueberry fruit powder significantly affected the rheological properties, moisture distribution and 3 D printing characteristics of the composite system. The 3 D printing accuracy was the highest when the adding amount of blueberry fruit powder was 20%(w/w);the optimum printing effect was acquired with the printing speed of 25 mm/s, filling rate of 50% and the nozzle diameter of 1.2 mm.

关 键 词：蓝莓果粉 3D打印 打印食材 打印精度 马铃薯淀粉 

分 类 号：TP391.73[自动化与计算机技术—计算机应用技术] TS20[自动化与计算机技术—计算机科学与技术]