综述与专题评论

挤出型食品3D打印技术及其在蛋白基食品中的应用

  • 寇锟 ,
  • 陈复生 ,
  • 杜艳 ,
  • 马莹莹 ,
  • 贾立奥 ,
  • 郭兴凤 ,
  • 姚飞 ,
  • 刘伯业 ,
  • 朱婷伟
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450001)
    2(中原食品实验室,河南 漯河,462000)
    3(河南工业大学,小麦和玉米深加工国家工程研究中心,河南 郑州,450001)
第一作者:硕士研究生(陈复生教授和杜艳讲师为共同通信作者,E-mail:fushengc@haut.edu.cn;yandu@haut.edu.cn)

收稿日期: 2024-10-29

  修回日期: 2025-01-24

  网络出版日期: 2025-08-29

基金资助

“十四五”国家重点研发计划项目(2023YFD2100402);河南省自然科学基金项目(242300420464);河南工业大学高层次人才基金项目(2023BS085)

Extrusion-based food 3D printing technology and its application in protein-based foods

  • KOU Kun ,
  • CHEN Fusheng ,
  • DU Yan ,
  • MA Yingying ,
  • JIA Li’ao ,
  • GUO Xingfeng ,
  • YAO Fei ,
  • LIU Boye ,
  • ZHU Tingwei
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(Zhongyuan Food Laboratory, Luohe 462000, China)
    3(National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2024-10-29

  Revised date: 2025-01-24

  Online published: 2025-08-29

摘要

该文系统介绍了挤出型食品3D打印技术在植物蛋白和替代蛋白食品应用中的研究进展。简述了大豆蛋白、豌豆蛋白、小麦谷朊粉等传统植物蛋白的流变特性和可打印性,以及微藻蛋白、菌类蛋白和昆虫蛋白等替代蛋白在提升打印材料性能和营养价值方面的潜力,分析了物料特性、打印参数和后处理方法对打印质量的影响,指出了优化材料配方和工艺参数对于提高打印精度和产品质量的重要性,得出了通过智能材料设计、工艺创新和市场应用拓展,能够推动3D打印食品产业可持续发展的结论,强调了食品3D打印技术在满足个性化营养需求、实现食品可持续生产方面的独特优势,为未来食品工业的发展方向提供了建设性意见。

本文引用格式

寇锟 , 陈复生 , 杜艳 , 马莹莹 , 贾立奥 , 郭兴凤 , 姚飞 , 刘伯业 , 朱婷伟 . 挤出型食品3D打印技术及其在蛋白基食品中的应用[J]. 食品与发酵工业, 2025 , 51(16) : 374 -385 . DOI: 10.13995/j.cnki.11-1802/ts.041450

Abstract

Extrusion-based 3D food printing technology enables the precise fabrication of complex food structures, offering personalized nutrition and sustainable food production solutions.This review systematically presents the research progress in the application of this technology using plant proteins and alternative proteins.The rheological properties and printability of traditional plant proteins such as soy protein, pea protein, and wheat gluten are summarized.The potential of alternative proteins—including microalgae protein, fungal protein, and insect protein—in enhancing printing material performance and nutritional value is discussed.The effects of material characteristics, printing parameters, and post-processing methods on print quality are analyzed, highlighting the importance of optimizing material formulations and process parameters to improve printing precision and product quality.Conclusions indicate that intelligent material design, process innovation, and market application expansion can promote the sustainable development of the 3D-printed food industry.Emphasizing the unique advantages of 3D food printing technology in meeting personalized nutritional needs and achieving sustainable food production provides constructive insights for the future development of the food industry.

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