To maximize the value utilization of broken rice, the main by-product produced in the rice processing process, japonica broken rice was used as raw material, and different mass fractions (0%, 0.1%, 0.2%, 0.3%, and 0.4%) of xanthan gum (XG) and different rice-to-water ratios (80∶100, 85∶100, 90∶100, 95∶100, 100∶100) were used to observe the rheological properties, printing formability, accuracy, and stability of the samples.Meanwhile, during the 3D printing process, different filling densities (60%, 70%, 80%, 90%, 100%), different printing speeds (10, 15, 20, 25, 30 mm/s) and different nozzle aperture sizes (0.60, 0.84, 1.20, 1.55, 2.00 mm) were used to observe the formability, accuracy, and stability of printed rice products.In addition, the texture, microstructure, and thermodynamic analysis of the printed rice products were carried out.The experimental results showed that the addition of XG and the increase of rice-water ratio could increase the G′ and G″ of the sample, and the sample had obvious elastic behavior, which was conducive to the shape stability of 3D printed rice products.When the mass fraction of XG was 0.2%, the rice-water ratio was 100∶100, the filling density was 90%, the printing speed was 20 mm/s, and the nozzle aperture was 0.84 mm, the printing formability, accuracy, and stability of rice products were the best.At the same time, the raw material ratio and printing parameters affected the texture and microstructure of the printed rice products, but had no obvious effect on the thermodynamic properties.The results of this study can provide a reference for the preparation and application of 3D printed rice products.
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