淀粉类凝胶三维打印研究进展
食品三维打印技术是食品加工业革命性的创新发展, 能够在未来解决我国食品加工业和食品产业面临的营养个人订制性以及生产适合老人和婴幼儿的易咀嚼食品诸多问题。淀粉是食品中最常见的组分, 其在高温发生糊化并且与其他组分交联形成的凝胶体系是很好的食品三维打印材料。本文先是阐释了挤压式食品三维打印技术的工作原理, 以及淀粉的结构及物理化学性质, 揭示了淀粉的物理化学性质与淀粉类材料三维打印形状稳定性之间的联系, 从而进一步介绍了材料特性、三维打印挤出行为及后处理方法对淀粉三维打印产品形状稳定性的影响以及兼具易咀嚼特性和个性化营养特性的三维打印产品的相关研究。
The three-dimensional printing technology is a revolutionary innovative development in the food processing industry, which can solve many problems such as personalized nutritional food and easy-to chew food for the children and the old men, which are faced by Chinese food processing industry and food industry in the future. The gel system forms by crosslinking the aqueous solution of starch with other components in the process of high temperature gelatinization is a good food material for three-dimensional printing. This paper first explained the working principle of the three-dimensional printing technology of extruded food, as well as the structure and physicochemical properties of starch, revealing the relationship among the physical and chemical properties of starch and the three-dimensional printing shape stability of starchy materials. The paper further introduced the influence of material properties, three-dimensional printing extrusion behavior and post-processing methods on the shape stability of starch three-dimensional printing products, as well as related research on personalized nutritional easy-to-chew three-dimensional printing products.
标题：淀粉类凝胶三维打印研究进展
英文标题：Research progress of starch gel based on the three-dimensional printing
作者：
杨帆 南京财经大学食品科学与工程学院
崔颖 南京财经大学食品科学与工程学院
刘兴训 南京财经大学食品科学与工程学院
杨文建 南京财经大学食品科学与工程学院
中文关键词:淀粉类凝胶,挤出式三维打印,形状稳定性,易咀嚼,
英文关键词:starch gel,three-dimensional extrusion printing,shape stability,easy-to-chew,
发表日期：2019-09-05
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