食品与发酵工业 >

2023 , Vol. 49 >Issue 3: 243 - 250

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031687

研究报告

食用胶改善虾肉糜3D打印特性的研究

  • 黄端颖 ,
  • 潘燕墨 ,
  • 刘阳 ,
  • 曾惠蓝 ,
  • 蓝伟 ,
  • 苏静 ,
  • 陈智轩 ,
  • 刘雨杉 ,
  • 刘书成 ,
  • 孙钦秀
展开
  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,广东省海洋生物制品工程重点实验室,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
本科生(孙钦秀讲师为通信作者,E-mail:sunqinxiugo@163.com)

收稿日期: 2022-03-30

  修回日期: 2022-05-05

  网络出版日期: 2023-03-03

基金资助

国家重点研发计划项目(2019YFD0902003);国家级大学生创新创业训练计划项目(202110566006);国家现代农业产业技术体系项目(CARS-48);广东省普通高校青年创新人才类项目(KQNCX028);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

收起

Improving the 3D printing properties of shrimp surimi by edible glue

  • HUANG Duanying ,
  • PAN Yanmo ,
  • LIU Yang ,
  • ZENG Huilan ,
  • LAN Wei ,
  • SU Jing ,
  • CHEN Zhixuan ,
  • LIU Yushan ,
  • LIU Shucheng ,
  • SUN Qinxiu
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food/Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-03-30

  Revised date: 2022-05-05

  Online published: 2023-03-03

Fold

摘要

为解决凡纳滨对虾虾肉糜3D打印过程中存在的断丝、出料不均匀、产品沉积塌陷等问题,添加不同添加量(0%、1%、2%和3%,均为质量分数,下同)的卡拉胶、魔芋胶、黄原胶、可得然胶(curdlan,CU)改善虾肉糜3D打印适应性,并考察了不同种类和添加量的食用胶对虾肉糜的流变特性、质构特性、水分分布特性以及持水性的影响。结果表明,添加2% CU的虾肉糜弹性模量(G′)、黏性模量(G″)、表观黏度、弹性、硬度、黏附性以及持水性都显著增加(P<0.05),虾肉糜能够顺利从喷嘴中挤出且能很好维持其结构和形状,打印精确性高达98.23%,打印稳定性高达96.54%,实现了最优的打印效果。研究结果对虾肉糜在食品3D打印领域的应用有一定的参考意义。

关键词： 3D打印; 虾肉糜; 食用胶; 打印精确性; 打印稳定性

本文引用格式

黄端颖 , 潘燕墨 , 刘阳 , 曾惠蓝 , 蓝伟 , 苏静 , 陈智轩 , 刘雨杉 , 刘书成 , 孙钦秀 . 食用胶改善虾肉糜3D打印特性的研究[J]. 食品与发酵工业, 2023 , 49(3) : 243 -250 . DOI: 10.13995/j.cnki.11-1802/ts.031687

Abstract

To solve the problems of wire breakage, uneven discharge, and product sedimentation collapse in the 3D printing process of Litopenaeus vannamei shrimp surimi, different mass ratio (0%, 1%, 2%, and 3%) κ-arrageenan (KC), konjac gum (KG), xanthan gum (XG), curdlan (CU) were added to improve the 3D printing adaptability of shrimp surimi, and the effects of edible glue on the rheological properties, texture characteristics, water distribution characteristics and water holding capacity of L. vannamei shrimp surimi were also investigated. The results showed that the elastic modulus (G′), viscous modulus (G″), apparent viscosity, springiness, hardness, adhesiveness and water holding capacity of shrimp surimi with 2% CU increased significantly (P<0.05), shrimp surimi can be smoothly extruded from the nozzle and maintain its structure and shape well. The printing accuracy reached 98.23%, and the printing stability was 96.54%, achieving the best printing effect. This research results have certain reference significance for the further application of shrimp surimi in the field of food 3D printing.

Key words： 3D printing; shrimp surimi; edible glue; printing accuracy; printing stability

参考文献

[1] DANKAR I, HADDARAH A, OMAR F E L, et al.3D printing technology:The new era for food customization and elaboration[J].Trends in Food Science & Technology, 2018, 75:231-242.
[2] ZHENG L Y, LIU J B, LIU R, et al.3D printing performance of gels from wheat starch, flour and whole meal[J].Food Chemistry, 2021, 356:129546.
[3] MANTIHAL S, PRAKASH S, GODOI F C, et al.Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate[J].Food Research International, 2019, 119:161-169.
[4] LIU Z B, BHANDARI B, PRAKASH S, et al.Creation of internal structure of mashed potato construct by 3D printing and its textural properties[J].Food Research International, 2018, 111:534-543.
[5] CUI Y, LI C Y, GUO Y, et al.Rheological & 3D printing properties of potato starch composite gels[J].Journal of Food Engineering, 2022, 313:110756.
[6] PHUHONGSUNG P, ZHANG M, DEVAHASTIN S.Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics[J].LWT, 2020, 122:109019.
[7] PÉREZ B, NYKVIST H, BRØGGER A F, et al.Impact of macronutrients printability and 3D-printer parameters on 3D-food printing:A review[J].Food Chemistry, 2019, 287:249-257.
[8] CHEN Y Y, ZHANG M, SUN Y N, et al.Improving 3D/4D printing characteristics of natural food gels by novel additives:A review[J].Food Hydrocolloids, 2022, 123:107160.
[9] DICK A, DONG X P, BHANDARI B, et al.The role of hydrocolloids on the 3D printability of meat products[J].Food Hydrocolloids, 2021, 119:106879.
[10] 潘燕墨, 刘阳, 孙钦秀, 等.采用主成分分析抗冻剂对冷冻虾肉糜3D可打印性的影响[J].农业工程学报, 2021, 37(17):266-275.
PAN Y M, LIU Y, SUN Q X, et al.Effects of cryoprotectant on 3D printability of frozen shrimp surimi based on principal component analysis[J].Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(17):266-275.
[11] PAN Y M, SUN Q X, LIU Y, et al.The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis[J].Food Science & Nutrition, 2021, 9(6):2 985-2 999.
[12] 潘燕墨, 孙钦秀, 刘书成, 等.小麦淀粉改善虾肉糜物料特性及其3D打印适应性[J].食品与发酵工业, 2021, 47(12):63-69.
PAN Y M, SUN Q X, LIU S C, et al.Wheat starch improves the properties of shrimp surimi and its 3D printability[J].Food and Fermentation Industries, 2021, 47(12):63-69.
[13] LIU Y, SUN Q X, WEI S, et al.LF-NMR as a tool for predicting the 3D printability of surimi-starch systems[J].Food Chemistry, 2022, 374:131727.
[14] WANG L, ZHANG M, BHANDARI B, et al.Investigation on fish surimi gel as promising food material for 3D printing[J].Journal of Food Engineering, 2018, 220:101-108.
[15] LIU Z B, BHANDARI B, PRAKASH S, et al.Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing[J].Food Hydrocolloids, 2019, 87:413-424.
[16] ZHANG T, XU X Q, LI Z J, et al.Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi[J].Food Research International, 2018, 105:821-827.
[17] ZHENG Z L, ZHANG M, LIU Z B.Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods[J].Journal of Food Engineering, 2021, 306:110 636.
[18] 黄梦莎. 基于糙米凝胶的挤压式三维打印研究[D].无锡:江南大学, 2019.
HUANG M S.Research on extrusion-based 3D printing based on brown rice gel[D].Wuxi:Jiangnan University, 2019.
[19] 米红波, 苏情, 王聪, 等.亲水胶体在鱼糜制品中的应用研究进展[J].食品工业科技, 2018, 39(19):328-332.
MI H B, SU Q, WANG C, et al.Research progress of the application of hydrocolloids in surimi products[J].Science and Technology of Food Industry, 2018, 39(19):328-332.
[20] YANG G H, TAO Y, WANG P, et al.Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm:Feasibility study of 3D printed chicken product[J].LWT, 2022, 154:112693.
[21] AZAM R S M, ZHANG M, BHANDARI B, et al.Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate[J].Food Biophysics, 2018, 13(3):250-262.
[22] YANG F L, ZHANG M, BHANDARI B, et al.Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters[J].LWT, 2018, 87:67-76.
[23] 陈哲敏, 万剑真.魔芋胶、卡拉胶与黄原胶复配胶的特性及在肉丸中的应用[J].中国食品添加剂, 2012(4):191-195.
CHEN Z M, WAN J Z.Study on the gel property of konjac gum-carrageenan-xanthan compound gum and its application in meatball[J].China Food Additives, 2012(4):191-195.
[24] 汤嘉慧, 郭全友, 邹咪, 等.κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响[J].食品与发酵工业, 2020, 46(16):86-92.
TANG J H, GUO Q Y, ZOU M, et al.Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology[J].Food and Fermentation Industries, 2020, 46(16):86-92.
[25] 赵春波, 李苗云, 余小领, 等.可得然胶对低盐猪肉乳化肠保水率和质构特性的调控[J].食品与发酵工业, 2021, 47(11):126-131.
ZHAO C B, LI M Y, YU X L, et al.Regulation of the water holding rate and texture characteristics of low-salt pork sausage by curdlan[J].Food and Fermentation Industries, 2021, 47(11):126-131.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司