食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 340 - 347

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035973

综述与专题评论

果蔬基原料作为儿童饮食的3D打印研究进展

  • 林敏 ,
  • 袁佳璐 ,
  • 周佳 ,
  • 程玉娇 ,
  • 焦必宁 ,
  • 马亚琴
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  • 1(西南大学 柑桔研究所,重庆,400715)
    2(农业农村部柑橘类果品质量安全控制重点实验室,西南大学,重庆,400715)
    3(国家柑桔工程技术研究中心,重庆,400715)
第一作者: 硕士研究生(马亚琴研究员为通信作者,E-mail:myaya211@cric.cn)

收稿日期: 2023-04-27

  修回日期: 2023-06-13

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金青年科学基金项目(32101891)

收起

Research progress in 3D printing of fruit and vegetable materials for children’s diet

  • LIN Min ,
  • YUAN Jialu ,
  • ZHOU Jia ,
  • CHENG Yujiao ,
  • JIAO Bining ,
  • MA Yaqin
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400715, China)
    2(Key Laboratory of Quality and Safety Control for Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400715, China)
    3(National Citrus Engineering Research Center, Chongqing 400715, China)

Received date: 2023-04-27

  Revised date: 2023-06-13

  Online published: 2024-06-11

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摘要

儿童饮食在营养、色泽、形状、口感等方面有特殊需求,选取高营养品质、质地柔软且流动性良好的果蔬作为儿童3D打印食品的原料非常必要。三维食品打印(three-dimensional food printing,3DFP)作为食品工业领域的一项创新型技术,具有个性化定制、改进生产过程和拓宽食品来源等特点,对帮助解决儿童饮食问题优势明显。近年来,果蔬类3D打印食品的应用研究日益增加,但以果蔬为原料的3DFP工艺在儿童饮食中的应用尚未见系统的综述。该文旨在通过概述3D打印果蔬类食品的研究,挖掘3DFP技术在儿童饮食领域的发展潜力,为解决1~12岁儿童对食物质地柔软或营养摄入不足等问题提供指导。该文首先分析了原料特性、打印助剂的性质、打印后处理等方面对果蔬基材料适印性的影响,并总结了当前儿童饮食领域所存在的难题,探讨了3DFP技术对改善儿童饮食结构的前景和所面临的诸多挑战。应用3D打印技术可以克服传统食品加工产业在儿童饮食领域的局限性,以及其多元化发展为开发营养丰富的个性化食品提供了新方法。

关键词： 儿童饮食; 三维食品打印(3DFP); 果蔬类食物; 适印性; 个性化

本文引用格式

林敏 , 袁佳璐 , 周佳 , 程玉娇 , 焦必宁 , 马亚琴 . 果蔬基原料作为儿童饮食的3D打印研究进展[J]. 食品与发酵工业, 2024 , 50(9) : 340 -347 . DOI: 10.13995/j.cnki.11-1802/ts.035973

Abstract

Children’s diets have special needs in terms of nutrition, color, shape, and taste.It is essential to select fruits and vegetables with high nutritional quality, soft texture, and good fluidity as raw materials for children’s 3D-printed food.Three-dimensional food printing (3DFP) is an innovative technology with the characteristic of allowing personalization, improving production processes and broadening food sources in the food industry, which exhibits definite advantages in solving children’s dietary problems.In recent years, research on the application of 3D printed foods based on fruits and vegetables has widely increased, but there is no systematic review on the application of 3DFP technology based on fruits and vegetables as raw materials in children’s diets.This review aimed to exploit the developing potential of 3DFP technology in the children’s diet field by summarizing the research on 3D printed fruit and vegetable-based foods and to provide guidance for children aged 1-12 years diet with soft food texture or insufficient nutritional intake.Firstly, this review analyzed the impact of raw material properties, printing aids properties, and post-processing on the printability of fruit and vegetable materials.The current difficult problems in the field of children’s diet were summarized, and the prospects and challenges faced by 3DFP technology in improving children’s dietary structure were discussed.The application of 3D printing technology may overcome the limitations of the traditional food processing industry in the field of children’s diet, as well as its diversified development provides new methods for developing nutrient-rich personalized food.

Key words： children’s diet; 3DFP; fruits and vegetables; printability; personalization

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