基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展  

Research and development of food 3D printing based on potato starch and potato puree

作　　者：夏国峰 欧升阳 周忠元 陶李路路 林东琪 XIA Guofeng;OU Shengyang;ZHOU Zhongyuan;TAO Lilulu;LIN Dongqi(College of Mechanical Engineering,Chongqing Three Gorges University,Chongqing 404100,China;Chongqing Engineering Research Center for Advanced Intelligent Manufacturing Technology,Chongqing 404100,China)

机构地区：[1]重庆三峡学院机械工程学院,重庆404100 [2]智能制造先导技术重庆市高校工程研究中心,重庆404100

出　　处：《食品与机械》2024年第8期181-189,共9页Food and Machinery

基　　金：重庆市科学技术局自然科学基金(编号:cstc2019jcyj-msxm1239);智能制造先导技术重庆市高校工程研究中心开放基金项目(编号:ZNZZXDJS202002)。

摘　　要：马铃薯作为主食材料,富含多种营养物质,对调节居民的膳食营养结构起重要作用。文章综述了基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究,包括马铃薯淀粉作为主材料和添加剂情况下的食品3D打印性能研究,以及食品添加剂和打印温度对食品3D打印性能的影响研究;基于马铃薯泥的食品3D打印技术研究,包括预处理方式、添加剂、打印温度和填充结构对食品3D打印性能的影响研究;并讨论了马铃薯食品3D打印技术面临的问题和发展前景及马铃薯在食品4D打印领域的研究发展方向。As a staple food material,potatoes are rich in a variety of nutrients,which play an important role in regulating the dietary nutritional structure of residents.The article reviews the research on food 3D printing technology based on potato starch and potato puree,mainly including the research on food 3D printing technology based on potato starch.The study of food 3D printing performance under the condition of potato starch as the main material and additive,and the study of the influence of food additives and printing temperature on food 3D printing performance.Research on food 3D printing technology based on potato puree,including the effects of pretreatment methods,additives,printing temperature,and filling structure on the 3D printing performance of food.The problems and development prospects faced by potato food 3D printing technology were discussed,the research and development direction of potatoes in the field of food 4D printing.

关 键 词：食品3D打印 马铃薯淀粉 马铃薯泥 食品加工 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS215[轻工技术与工程—食品科学与工程] TP391.73[自动化与计算机技术—计算机应用技术]