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基于蛋白质和碳水化合物类原料的挤出式3D食品打印技术研究进展

  • 韩蓉 ,
  • 焦阳
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学,食品热加工工程研究中心,上海,201306)
    3(国家淡水水产品加工技术研发中心(上海),上海,201306)
第一作者:硕士研究生(焦阳副教授为通信作者,E-mail:yjiao@shou.edu.cn)

收稿日期: 2022-03-03

  修回日期: 2022-04-18

  网络出版日期: 2023-02-15

基金资助

国家自然科学基金青年科学基金项目 (31801613)

Research progress of extrusion-based 3D food printing technology on protein and carbohydrate-basedingredients

  • HAN Rong ,
  • JIAO Yang
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China)
    3(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China)

Received date: 2022-03-03

  Revised date: 2022-04-18

  Online published: 2023-02-15

摘要

作为一种增材制造技术,3D食品打印既可用于制作具有独特内部图案的复杂食品,又便于实现个性化营养精准定制,具有广阔的发展前景。蛋白质与碳水化合物作为食品原料中主要的营养来源,提供了人类生命活动所需大部分能量,因此,以蛋白质与碳水化合物为主要成分的食品原料是3D打印食品开发的主要研究对象。该文介绍了食品3D打印技术,尤其是挤出式打印技术,重点综述了蛋白质类及碳水化合物类原料在食品3D打印中的应用,从原料本身特性、辅料的添加、打印参数的设置等方面总结了国内外在3D打印蛋白质类及碳水化合物类原料的研究进展,并展望了发展方向。未来食品3D打印技术应对单一及复合食品原料打印特性进行深入研究,打印出满足不同人群需求的定制化食品。

本文引用格式

韩蓉 , 焦阳 . 基于蛋白质和碳水化合物类原料的挤出式3D食品打印技术研究进展[J]. 食品与发酵工业, 2023 , 49(2) : 297 -306 . DOI: 10.13995/j.cnki.11-1802/ts.031286

Abstract

Three-dimensional printing (3DP), also known as additive manufacturing (AM), could be utilized to produce complex food geometries with unique internal patterns and also for precision nutrition manufacturing, which has a broad development prospect. As the main source of nutrition in food materials, protein and carbohydrates provide most of the energy needed for humans. Therefore, raw materials with protein and carbohydrates as the main components are the major research objects of 3D printing food. This article summarized the recent research progress of 3D food printing technology, introduced the principle of extrusion-based 3D printing technology, and particularly focused on the application of protein and carbohydrate-based ingredients in 3D food printing. In addition, the progress of 3D printing protein and carbohydrate materials at home and abroad was summed up in terms of the characteristics of raw materials, the addition of excipients, and the setting of printing parameters, and the prospects for innovative development were proposed as well. Future in-depth research needs to be focused on printing properties of single and multiple ingredients in 3D food printing and preparing customized foods that meet the needs of different groups of people.

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