火龙果粉对全麦粉凝胶3D打印特性的影响  

Effect of pitaya powder on 3D printing properties of whole wheat flour gel

作　　者：黄齐林 温纪平[1,2] HUANG Qi-lin;WEN Ji-ping(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;National Wheat Processing Technology Research and Development Center,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家小麦加工技术研发专业中心,河南郑州450001

出　　处：《粮食与油脂》2024年第11期111-116,共6页Cereals & Oils

基　　金：“十四五”国家重点研发计划(2021YFD2100900)。

摘　　要：为开发出营养丰富、结构稳定的谷物基3D打印食品,以柔性剥皮、粉碎处理后的全麦粉为原料,探究添加不同比例(0%、5%、10%、15%、20%,以脱皮全麦粉质量计)的火龙果粉对脱皮全麦粉凝胶体系品质特性及3D打印成型性的影响。结果表明:火龙果粉的添加使全麦粉凝胶体系的储能模量(G′)和损耗模量(G″)及凝胶强度降低,产生了更强的氢键,凝胶的自支撑力增强。随着火龙果粉添加量的增加,硬度、咀嚼性、胶着性、L^(*)值及b^(*)值总体上降低,a^(*)值先升高后总体降低,孔径先增大后减小最后再增大,多孔网状结构也由松散到紧密再到松散。当火龙果粉添加量为15%时,打印偏差量最小,与CAD模型的相似度达到95.42%,G′和G″相对其他添加量(除0%外)达到最高,网状结构最为紧密,凝胶体系的3D打印成型性效果最优。In order to develop a grain based 3D printing food with rich nutrition and stable structure,the soft peeled and crushed whole wheat flour was used as raw material to explore the effect of pitaya powder with different proportions(0%,5%,10%,15%,20%,based on the mass of peeled whole wheat flour)on the quality properties of peeled whole wheat flour gel system and 3D printing formability.The results showed that the addition of pitaya powder reduced the storage modulus(G'),loss modulus(G″)and gel strength of the whole wheat flour gel system,produced stronger hydrogen bonds,and enhanced the self-supporting force of gel.As the amount of pitaya powder added increased,the hardness,chewiness,adhesiveness,L^(*)value,and b^(*)value generally decreased,while the a^(*)value first increased and then decreased overall.The pore size first increased and then decreased and finally increased again,and the porous network structure also changed from loose to tight and then to loose.When the addition of pitaya powder was 15%,the printing deviation was the smallest,the similarity with CAD model reached 95.42%,G'and G″were the highest relative to other additions(except 0%),the mesh structure was the most compact,and the 3D printing formability of gel system was the best.

关 键 词：3D打印 火龙果粉 全麦粉 凝胶体系 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]