The effect of different type of thickener on the 3D printing performance of hawthorn jam
CUI Ranran1,2,3, HAN Chenrui3, SUN Huijuan3, LYU Linxiang1,2,3, SONG Yi1,2,3*
1(National Engineering Research Center for Fruit and Vegetables,Beijing 100083,China) 2(Processing,Key Laboratory of Fruit and Vegetables Processing,Ministry of Agriculture,Beijing 100083,China) 3(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Abstract: In this study, the hawthorn jam was used for the exploration of an appropriate food 3D printing materials. Results showed that different types of thickener had a significant influence on 3D printing, storage modulus, loss modulus and the structure of the gel network, but no significant influence on other rheological and texture. Moreover, with the addition of xanthan gum and konjac gum could improve the printing efficiency and the optimum formulation was 0.1% compound thickener (xanthan gum∶konjac gum=7∶3,mass ratio). This study provided a new sight in developing novel 3D printing material, which could promote the development of personalization food.
崔然然,韩晨瑞,孙慧娟,等. 不同增稠剂对山楂酱3D打印效果的影响[J]. 食品与发酵工业, 2021, 47(9): 136-142.
CUI Ranran,HAN Chenrui,SUN Huijuan,et al. The effect of different type of thickener on the 3D printing performance of hawthorn jam[J]. Food and Fermentation Industries, 2021, 47(9): 136-142.
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