Abstract: As a new processing technology,3D printing is able to realize the personalized customization of food appearance and formula,and further improve the consumer's experience of functional food.Based on this,this paper developed a printableAloe vera gel-potato starch gel matrix and loaded different types and additions of food colloids into the gel matrix.The effects of κ-carrageenan gum,gum arabic (GA),sodium alginate (SA),pullulan (PUL),polydextrose (PD),β-cyclodextrin (β-CD) on rheological properties,texture characteristics and microstructure were explored respectively.The printing effect and deviation of different samples were investigated,and the stability of printed samples was also evaluated.The results showed that the 3D printed product with 1.3% κC has the highest accuracy,the most compact microstructure,the best chewing performance.
段松岐,唐婷婷,刘奕希,等. 食品胶体对库拉索芦荟凝胶的3D打印特性的影响[J]. 食品与发酵工业, 2020, 46(23): 116-122.
DUAN Songqi,TANG Tingting,LIU Yixi,et al. Effects of food colloids on the 3D printing properties ofAloe vera gel[J]. Food and Fermentation Industries, 2020, 46(23): 116-122.
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