水产原料3D打印技术应用研究进展  

The Progress of Applied Research on 3D Printing Technology for Aquatic-product Raw Materials

作　　者：李鑫 肖恩泉 张爽[1] LI Xin;XIAO Enquan;ZHANG Shuang

机构地区：[1]芜湖职业技术学院食品与生物工程学院,安徽芜湖241003

出　　处：《芜湖职业技术学院学报》2023年第3期34-38,共5页Journal of Wuhu Institute of Technology

基　　金：2022年度安徽省高等学校自然科学研究项目“不同非肉蛋白对鸡肉糜3D打印效果的影响及机理研究”(项目号:2022AH052210)。

摘　　要：食品3D打印作为一项重要的新型加工技术,具有广阔的发展前景。我国水产资源丰富,水产是居民日常膳食中必不可少的营养源,3D打印技术在水产原料中的应用受到学者们的广泛关注。水产原料的3D打印效果与其原料自身的适印性和打印参数的设置有关,在水产原料中添加TG酶、淀粉、非肌肉蛋白、亲水胶体等成分可以增强其适印性;此外,填充密度、分层高度、打印速度、喷嘴直径是水产原料3D打印过程中的重要打印参数。归纳原料配方和打印参数对水产原料3D打印效果的影响,以期为水产原料3D打印产品的开发提供理论参考。As an important new processing technology,food 3D printing has a broad development prospect.China is rich in aquatic resources which serve as a nutrient source indispensible for daily diet.Application of 3D printing technology in aquatic-product raw materials has attracted much attention from relevant researchers.The 3D printing effect of aquatic-product raw materials is related to their printability and printing parameter settings.Adding such components as enzyme,starch,non-muscle protein,hydrophilic colloid to aquatic-product raw materials could increase their printability.In addition,filling density,layering height,printing speed,and nozzle diameter are important printing parameters for the 3D printing process of aquatic-product raw materials.Summarizing the influence of raw material recipe and printing parameters on the 3D printing effect of aquatic-product raw materials,aims to provide theoretical reference for developing 3D printing products from aquatic-product raw material.

关 键 词：3D打印 水产原料 适印性 打印参数 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]