基于魔芋胶的食品3D打印凝胶体系的构建  

Construction of Food 3D Printing Gel System Based on Konjac Gum

作　　者：卢丽姣 昝盛翔 朱强强[1,2] 张云鹤 LU Lijiao;ZAN Shengxiang;ZHU Qiangqiang;ZHANG Yunhe(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Key Laboratory of Pu’er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学普洱茶学教育部重点实验室,云南昆明650201

出　　处：《生物化工》2024年第4期13-18,共6页Biological Chemical Engineering

基　　金：云南省基础研究专项面上项目(202301AT070505)。

摘　　要：目的:目前的食品3D打印技术可用材料较少,导致3D打印技术在食品行业的发展较为滞后,因此本实验拟利用魔芋淀粉成胶特点,开发出一种可用于食品3D打印的凝胶体系。方法:运用硬度测试、黏度分析、流动性测试、色差分析等技术手段,探究魔芋胶、结冷胶和茶褐素的复配凝胶体系中三者不同的添加量对凝胶体系3D打印性质的影响。结果:三种原料对打印效果的影响大小依次为魔芋胶>茶褐素>结冷胶,最佳工艺配方为魔芋胶、结冷胶和茶褐素的质量比为0.67∶0.70∶0.03,在此条件下,测得魔芋胶3D打印产品的感官评分为85分,3D打印成品硬度、黏度、流动性、颜色都较好。结论:本研究为食品领域的3D打印技术开发出新型打印材料,为食品创新和个性化营养食品定制提供新思路。Objective:The current food 3D printing technology has few available materials,which leads to the lag in the development of 3D printing technology in the food industry,so this experiment intends to develop a gel system for food 3D printing by using the gelatinization characteristics of konjac starch.Methods:Hardness test,viscosity analysis,fluidity test,color difference analysis and other technical means are used to explore the effects of different addition amounts of konjac gum,gellan gum and theabrownin on the 3D printing properties of the gel system.Results:The effects of the three raw materials on the printing effect are konjac gum > theabrownin >gellan gum,and the optimal process formula is konjac gum,gellan gum and theabrownin with the mass ratio of 0.67 ∶ 0.70 ∶ 0.03,under this condition,the sensory score of konjac gum 3D printing products is 85 points,and the hardness,viscosity,fluidity and color of the 3D printing products are better.Conclusion:This study can develop new printing materials for 3D printing technology in the food field,and provide new ideas for food innovation and personalized nutrition food customization.

关 键 词：魔芋胶 结冷胶 食品3D打印 凝胶特性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]