淀粉基凝胶在食品3D打印中的研究进展  

Research Progress in Starch-Based Gels in 3D Food Printing

作　　者：黄齐林 温纪平[1,2] 王静 张浩鹏[1,2] 刘非凡 李柯新 HUANG Qilin;WEN Jiping;WANG Jing;ZHANG Haopeng;LIU Feifan;LI Kexin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450000,Henan,China;National Wheat Processing Technology R&D Center,Zhengzhou 450000,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450000 [2]国家小麦加工技术研发中心,河南郑州450000

出　　处：《食品研究与开发》2024年第21期203-209,共7页Food Research and Development

摘　　要：食品3D打印技术是一种在食品领域新兴的、由计算机辅助软件控制的智能化快速成型技术。因其具有高效、便捷、个性化定制的特点,在食品加工领域中有较大的发展潜力。淀粉作为一种可再生的天然高分子,具有无毒害、经济环保、资源丰富的优点,是3D打印优质的食品级油墨。近年来,随着食品3D打印技术的不断发展,如何提高天然食用凝胶的可打印性成为研究热点。为更好地了解淀粉基凝胶3D打印的研究进展,该文从3D打印技术原理、淀粉基原料3D打印特性、影响淀粉基凝胶3D打印效果的因素、淀粉基凝胶3D打印的应用现状以及面临的挑战等方面进行综述,以期为淀粉基凝胶在食品3D打印中的发展和应用提供参考。Three-dimensional(3D)food printing is an emerging intelligent rapid prototyping technology controlled by computer-aided software in the food field.Because of the efficient,convenient,and personalized characteristics,3D food printing has great development potential in food processing.As a renewable natural polymer,starch is praised for non-toxicity,lost costs,environmental friendliness,and abundant resources,serving as a high-quality food-grade ink for 3D printing.In recent years,with the continuous development of 3D food printing,how to improve the printability of natural edible gels has become a research hotspot.The research progress in starch-based gel 3D printing was reviewed in terms of the principles of 3D printing,3D printing characteristics of starch-based raw materials,the factors affecting the 3D printing effect of starchbased gels,and the status and challenges in the application of starch-based gels in 3D printing,with a view to providing reference for the development and application of starch-based gel in 3D food printing.

关 键 词：食品3D打印 淀粉基凝胶 3D打印特性 熔融沉积建模 热熔挤出技术 

分 类 号：TS201.7[轻工技术与工程—食品科学] TP391.73[轻工技术与工程—食品科学与工程] TS205[自动化与计算机技术—计算机应用技术]