基于淀粉原料的3D打印技术及其应用  

Application of 3D printing technology in foods based on starch

作　　者：石松业 温纪平[1] 耿浩 展小彬 SHI Songye;WEN Jiping;GENG Hao;ZHAN Xiaobin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2024年第12期353-361,共9页Food and Fermentation Industries

基　　金：“十四五”国家重点研发计划课题(2021YFD2100901)。

摘　　要：食品3D打印技术利用新兴的数字化加工技术进行制造,具有广阔的应用前景。该技术不仅可以制造出满足各种人群营养和口感需求的创新食品,还可以根据个人需求进行个性化定制食品。近年来,在食品领域,3D打印技术得到了显著发展。淀粉作为人类饮食中最丰富的碳水化合物之一,具有价格低廉、来源丰富、易获得和易改性等优势,因此被广大研究人员认为是食品级墨水的重要原料之一。该文介绍了常用的挤出型3D食品打印技术,探讨了淀粉原料在3D打印技术中的应用,影响淀粉基食品打印的关键因素及改进方法,最后针对淀粉基3D食品打印技术在未来发展中的机遇与挑战进行展望,旨在为淀粉基食品3D、4D打印技术的应用和研究提供理论依据和新的思路。3D food printing technology in the food industry,utilizing emerging digital processing techniques,has vast application prospects.This technology enables the manufacturing of innovative food products that meet diverse nutritional and sensory requirements,while also allowing for personalized customization based on individual needs.In recent years,3D food printing technology has made significant advancements in the field of food.Starch,as one of the most abundant carbohydrates in the human diet,possesses advantages such as low cost,abundant sources,easy availability,and modifiability.Consequently,it is widely regarded as an important ingredient for food-grade inks by researchers.This article provided an overview of commonly used extrusion-based 3D food printing techniques and their classifications and principles.It primarily explored the applications of starch-based materials in 3D food printing technology,the key factors influencing the printing of starch-based food,and improvement methods.Finally,it offered a perspective on the opportunities and challenges for the future development of starch-based 3D food printing technology,aiming to provide theoretical foundations and new insights for the application and research of starch-based 3D and 4D food printing technologies.

关 键 词：3D食品打印技术 淀粉原料 影响因素 改进方法 机遇和挑战 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TP391.73[轻工技术与工程—食品科学与工程]