内部结构设计对3D打印全麦曲奇饼干品质的影响  

Effect of internal structure design on the quality of 3D printed whole wheat cookies

作　　者：石振兴 柴浩浩 仵华君 朱莹莹 么杨[4] SHI Zhenxing;CHAI Haohao;WU Huajun;ZHU Yingying;YAO Yang(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Green Food(Green and High Quality Agricultural Products)High Quality Innovation Development Zhengzhou Technology Center and Nutritional Function Evaluation of Agricultural Products Quality Specifications Zhengzhou Processing Technology Center,Zhengzhou 450001,China;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]郑州轻工业大学食品与生物工程学院,河南郑州450001 [3]绿色食品(绿色优质农产品)高质量创新发展郑州技术中心和农产品品质规格营养功能评价郑州加工技术中心,河南郑州450001 [4]中国农业科学院作物科学研究所,北京100081

出　　处：《轻工学报》2024年第6期9-17,共9页Journal of Light Industry

基　　金：河南省科技攻关项目(项目号222102110107)。

摘　　要：采用3D打印技术,以全麦粉为主要原料,设计3种不同内部结构(4孔、9孔和16孔)的3D打印全麦曲奇饼干,考查内部结构设计对物料打印特性及产品感官品质、质构特性和消化特性的影响。结果表明:4孔结构全麦曲奇饼干面糊的打印流畅性最好;16孔结构3D打印全麦曲奇饼干坯的内部和表观结构打印精度及烘焙后的表观结构稳定性均最高;9孔结构3D打印全麦曲奇饼干的综合感官评分((90.00±1.25)分)显著高于4孔((73.00±2.63)分)和16孔((72.00±1.70)分)结构3D打印全麦曲奇饼干(P<0.05);16孔结构3D打印全麦曲奇饼干的硬度((1355.90±197.74)g)和脆度((1152.50±49.67)g)均较低(P<0.05),淀粉体外消化率(57.61%)和糊化度((35.11±1.83)%)均最低。综上,当内部结构设计为16孔时,有利于生产打印精度较高、稳定性较好、感官品质较佳、消化率较低且适合糖尿病患者食用的3D打印全麦曲奇饼干。Using whole wheat flour as the main raw material,three kinds of 3D printed whole wheat cookies with different internal structures(4-hole,9-hole and 16-hole)were designed with 3D printing technology,and the effects of internal structural design on the printing characteristics of materials,sensory quality,texture characteristics and digestive characteristics of products were investigated.The results showed that 4-hole structure whole wheat cookie batter provided the best printing fluency.The 16-hole structure 3D printing of whole wheat cookie dough exhibited the highest internal and apparent structure printing accuracy and the highest apparent structure stability after baking.The comprehensive sensory scores of 9-hole structure 3D printed whole wheat cookie((90.00±1.25)points)were significantly higher than those of 4-hole structure 3D printed whole wheat cookie(73.00±2.63)points and 16-hole structure 3D printed whole wheat cookie(72.00±1.70)points(P<0.05).The hardness((1355.90±197.74)g)and brittleness((1152.50±49.67)g)of 16-hole structure 3D printed whole wheat cookies were lower(P<0.05),and the in vitro digestibility of starch(57.61%)and pasting degree((35.11±1.83)%)were the lowest.In conclusion,the internal structure design with 16-hole was advantageous for producing 3D printed whole-wheat cookies with higher printing accuracy,better stability,superior sensory quality,lower digestibility and suitable for diabetic patients.

关 键 词：内部结构设计 3D打印技术 全麦曲奇饼干 打印特性 感官品质 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]