食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 219 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043871

研究报告

基于同轴3D打印的益生菌嵌入凝胶成型分析

  • 童强 ,
  • 杨俊豪 ,
  • 曹燕舞 ,
  • 肖帅磊
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  • 1(大连工业大学 机械工程与自动化学院,辽宁 大连,116034)
    2(海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,辽宁省海产品精深加工产业共性技术创新平台,大连市中式预制食品技术创新中心,辽宁 大连,116034)
第一作者:博士,讲师(通信作者,E-mail:tongqiang.work@outlook.com)

收稿日期: 2025-07-11

  修回日期: 2025-08-21

  网络出版日期: 2026-04-17

基金资助

辽宁省属本科高校基本科研业务费专项资金资助(LJ212510152006);中国博士后科学基金第73批面上项目(2023M730452)

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Analysis of probiotics embedded gel molding based on coaxial 3D printing

  • TONG Qiang ,
  • YANG Junhao ,
  • CAO Yanwu ,
  • XIAO Shuailei
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  • 1(College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China)
    2(National Key Laboratory of Marine Food Processing and Safety Control, National Marine Food Engineering Technology Research Center, Liaoning Province Seafood Deep Processing Industry Common Technology Innovation Platform, Dalian City Chinese-Style pre made Food Technology Innovation Center, Dalian 116034, China)

Received date: 2025-07-11

  Revised date: 2025-08-21

  Online published: 2026-04-17

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摘要

食品3D打印技术通过数字化成型手段实现食材微观和宏观结构的精准重构,在个性化营养食品开发中展现出显著优势。为实现益生菌的有效包埋与载体结构的个性化定制,该研究提出一种基于同轴挤出3D打印技术的益生菌嵌入型凝胶结构构建方法。该方法以海藻酸钠为外层材料、乳酸钙溶液为内层反应介质,并将益生菌均匀分散于内轴材料中,通过3D打印过程中原位离子交联反应,快速构建具备核壳结构的稳定凝胶体系。研究系统考察了海藻酸钠与乳酸钙浓度、内外轴挤出速度及益生菌添加浓度对成型质量的影响。结果表明,当海藻酸钠质量分数为4%、乳酸钙为3%、益生菌为5%,且内外轴速度分别为1.0、0.15 mm/s时,可获得成型完整及结构清晰的凝胶结构。该研究为益生菌嵌入结构的稳定成型机制提供了理论依据,也为功能性食品的3D打印工艺参数优化提供了实践参考。

关键词： 3D打印; 同轴挤出; 交联反应; 益生菌包埋; 凝胶结构

本文引用格式

童强 , 杨俊豪 , 曹燕舞 , 肖帅磊 . 基于同轴3D打印的益生菌嵌入凝胶成型分析[J]. 食品与发酵工业, 2026 , 52(7) : 219 -225 . DOI: 10.13995/j.cnki.11-1802/ts.043871

Abstract

Food 3D printing technology enables precise reconstruction of both the micro- and macro-structures of food materials through digital fabrication, demonstrating significant advantages in the development of personalized nutrition products.To achieve efficient encapsulation of probiotics and personalized customization of carrier structures, this study proposes a coaxial extrusion-based 3D printing method for constructing probiotic-loaded hydrogel structures.This method employs sodium alginate as the outer material and calcium lactate solution as the inner crosslinking medium, with probiotics uniformly dispersed in the inner phase.Through in situ ionic crosslinking during the 3D printing process, a stable core-shell hydrogel structure is rapidly fabricated.The study systematically investigated the effects of sodium alginate and calcium lactate concentrations, inner and outer extrusion speeds, and probiotic loading levels on the quality of the printed structures.The results showed that when the mass fraction of sodium alginate was 4%, calcium lactate was 3%, probiotics was 5%, and the internal and external axial velocities were 1.0 mm/s and 0.15 mm/s respectively, a complete and clear gel structure could be obtained.This study provides a theoretical basis for the stable formation mechanism of probiotic embedded structures, and also provides practical reference for optimizing the 3D printing process parameters of functional foods.

Key words： 3D printing; coaxial extrusion; cross-linking reaction; probiotic encapsulation; hydrogel structure

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