3D打印食品材料的研究进展  

Research progress on materials of 3D printing technology in food

作　　者：林健嫦 陈君丽 付开霞 刘露 杨帆[2,3] 杨玮 LIN Jian-chang;CHEN Jun-li;FU Kai-xia;LIU Lu;YANG Fan;YANG Wei(The Center for Drug Research and Development,Guangdong Pharmaceutical University,Guangzhou 510006,Guangdong,China;The Center of Teaching Experiments,Guangdong Pharmaceutical University,Guangdong Provincial Key Laboratory of Advanced Drug Delivery and Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System,Guangzhou 510006,Guangdong,China;Key Specialty of Clinical Pharmacy,The First Affiliated Hospital of Guangdong Pharmaceutical University,Guangzhou 510006,Guangdong,China)

机构地区：[1]广东药科大学新药研发中心,广东广州510006 [2]广东药科大学教学实验中心,广东省药物新剂型重点实验室和广东省局部精准药物递药制剂工程技术研究中心,广东广州510006 [3]广东药科大学附属第一医院临床药学重点专科,广东广州510006

出　　处：《粮食与油脂》2024年第6期11-14,33,共5页Cereals & Oils

基　　金：广州市卫生健康科技一般引导项目(20221A010080);广东省普通高校“人工智能”重点领域专项项目(2019KZDZX1019)。

摘　　要：对3D打印食品材料在食品加工中的应用情况进行了总结,包括传统食材(天然可打印食材、天然不可打印食材)、替代食材(藻类、真菌及昆虫)、生物活性物质(天然化合物、益生菌),以期为3D打印技术在食品开发领域的应用提供参考。The materials of 3D printing in food processing was summarized,including traditional food materials(natural printable food,natural non-printable food),alternative food materials(algae,fungi and insects),bioactive substances(natural compounds,probiotics),in order to provide reference for the application of 3D printing technology in the field of food development.

关 键 词：3D打印 传统食材 替代食材 生物活性物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]