该研究将小麦粉(wheat flour,WF)和糯米粉(glutinous rice flour,GRF)以不同比例混合,探讨不同质量比的WF/GRF对糯米粑面团结构的影响及其在3D食品打印机中的适用性。结果表明,添加GRF使糯米粑面团中面筋的稳定性和连续性下降,硬度增加、黏附性下降、糊化温度升高、结构更加疏松。其中50∶0、42∶8和38∶12(质量比)的混合比例具有良好的3D打印适应性。当混合比例为42∶8(质量比)时,3D打印糯米粑的最佳压缩压力和内部填充率分别为400 kPa和60%,此时生产的糯米粑内部纹理清晰,变形小,分辨率高,与市售糯米粑相比,气味、组织结构和口感上差异不大并且外观更具吸引力。此研究为开发以WF/GRF为基础的个性化3D打印食品奠定理论基础,对3D打印技术在食品工业中的广泛应用具有深远意义。
In this study, wheat flour (WF) and glutinous rice flour (GRF) were mixed in different mass proportions to explore the effect of different proportions of WF/GRF on the structure of glutinous rice cake dough and its applicability in 3D food printers.Results showed that adding GRF reduced the stability and continuity of gluten in glutinous rice cake dough, increased hardness, decreased adhesion, increased gelatinization temperature, and made the structure looser.The mixing mass ratios of 50∶0, 42∶8, and 38∶12 showed good 3D printing adaptability.When the mixing mass ratio was 42∶8, the optimal compression pressure and internal filling rate for 3D-printed glutinous rice cake were 400 kPa and 60%, respectively.At this time, the internal texture of the produced glutinous rice cake was clear, with small deformation and high resolution.Compared with commercially available glutinous rice cakes, there was not much difference in smell, tissue structure, and taste, and the appearance was more attractive.This study lays the theoretical foundation for the development of personalized 3D-printed food based on WF/GRF.It has profound significance for the widespread application of 3D printing technology in the food industry.
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