本文已被：浏览 328次 下载 231次
投稿时间：2024-01-02
投稿时间：2024-01-02
中文摘要: 食品3D 打印技术是一种在食品领域新兴的、由计算机辅助软件控制的智能化快速成型技术。因其具有高效、便捷、个性化定制的特点，在食品加工领域中有较大的发展潜力。淀粉作为一种可再生的天然高分子，具有无毒害、经济环保、资源丰富的优点，是3D 打印优质的食品级油墨。近年来，随着食品3D 打印技术的不断发展，如何提高天然食用凝胶的可打印性成为研究热点。为更好地了解淀粉基凝胶3D 打印的研究进展，该文从3D 打印技术原理、淀粉基原料3D 打印特性、影响淀粉基凝胶3D 打印效果的因素、淀粉基凝胶3D 打印的应用现状以及面临的挑战等方面进行综述，以期为淀粉基凝胶在食品3D 打印中的发展和应用提供参考。
Abstract:Three-dimensional（3D）food printing is an emerging intelligent rapid prototyping technology controlled by computer-aided software in the food field. Because of the efficient，convenient，and personalized characteristics，3D food printing has great development potential in food processing. As a renewable natural polymer，starch is praised for non-toxicity，lost costs，environmental friendliness，and abundant resources，serving as a high-quality food-grade ink for 3D printing. In recent years，with the continuous development of 3D food printing，how to improve the printability of natural edible gels has become a research hotspot. The research progress in starch-based gel 3D printing was reviewed in terms of the principles of 3D printing，3D printing characteristics of starch-based raw materials，the factors affecting the 3D printing effect of starchbased gels，and the status and challenges in the application of starch-based gels in 3D printing，with a view to providing reference for the development and application of starch-based gel in 3D food printing.
keywords: 3D food printing starch based gel 3D printing characteristics fused deposition modelling thermal melting extrusion technology
文章编号：202421026 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 黄齐林1，2，温纪平1，2*，王静1，2，张浩鹏1，2，刘非凡1，2，李柯新1，2 | 1.河南工业大学粮油食品学院，河南 郑州 450000；2.国家小麦加工技术研发中心，河南 郑州 450000 |
引用文本：
津ICP备20000603号-1