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投稿时间：2024-11-06
投稿时间：2024-11-06
中文摘要: 为开发新型鱼糜仿生食品，以冷冻带鱼鱼糜为原料，通过单因素试验考察淀粉添加量、食盐添加量和冰水添加量对3D打印鱼糜产品的感官评分、质构特性和凝胶强度的影响，并通过正交试验和验证试验优化3D打印鱼糜的配方。在获得配方的基础上，利用3D扫描和分层切片技术，开发对映3D打印技术。结果表明，3D打印鱼糜的最优配方为淀粉添加量10%、食盐添加量2.5%、冰水添加量12.5%，基于该最优配方，3D打印产品的打印精确性为100.35%，持水力为92.63%，感官评分为7.75，凝胶强度为256.08 g·mm。综上，可应用对映3D打印技术制备基于南美白对虾模型的新型鱼糜仿生食品。
Abstract:To provide a new idea for surimi-based bionic marine food，this study investigated the effects of starch addition，salt addition，and ice water addition on the sensory score，texture characteristics，and gel strength of 3D printed surimi products by single-factor experiments using frozen hairtail surimi as the raw material. The surimi formulation suitable for 3D printing was determined by orthogonal tests and verification tests.Further，the enantiomorphic 3D printing technique was developed utilizing 3D scanning and layered slicing techniques. The results showed that the optimal surimi formulation for 3D printing was 10% starch addition，2.5% salt addition，and 12.5% ice water addition. Under these conditions，the 3D printed product exhibited a printing accuracy of 100.35%，a water-holding capacity of 92.63%，a sensory score of 7.75，and a gel strength of 256.08 g·mm. The enantiomorphic 3D printing technique can be applied to the preparation of novel surimibased bionic food based on the Litopenaeus vannamei model.
文章编号：202608002 中图分类号： 文献标志码：
基金项目:2023年度宁波市第一批重大科技攻关暨“揭榜挂帅”项目（2023Z123）
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