3D food printing curing technology based on gellan gum
3D food printing curing technology based on gellan gum
复制标题
基于结冷胶的3D食品打印固化技术
DOI：
10.1016/j.jfoodeng.2022.111036
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发表时间：
2022-03
影响因子：
5.5
通讯作者：
Daming Fan
中科院分区：
文献类型：
--
作者：
Bowen Yan;Zilong Zhao;Huan Ruan;Xiaofei Yu;Nana Zhang;Jianxin Zhao;Hao Zhang;Wei Chen;Daming Fan
3D食品打印产品的流态极大地限制了形状的定制。为了提高成型质量，基于结冷胶的温敏相变特性，开发了一种3D食品打印固化技术。以玉米淀粉为打印基质，制备了一种在打印过程中固化的凝胶。将含有结冷胶的预糊化淀粉浆料置于具有加热功能的桶中，在室温下挤出到打印平台上。流变性测试、印花质量评价和低场核磁场试验证明，结冷胶浆料具有良好的挤出和印花可行性。添加4%或6%结冷胶的产品具有明显的塑性变形，表明形成了固体凝胶。温度扫描流变学分析表明，结冷胶通过影响浆料的固化温度和固化速度来指导固化性能。结冷胶通过自冷交联和抑制淀粉糊化，提高了产品的硬度，破坏了网络结构，从而改变了产品的粘附性。
The fluid state of 3D food printing products greatly limits the customization of the shape. To improve the molding quality, a 3D food printing curing technology based on the temperature-sensitive phase-change characteristics of gellan gum was developed. Corn starch was used as the printing substrate to produce a gel that solidifies during printing. The pre-gelatinized starch slurry containing gellan gum was placed in a barrel with a heating function and extruded onto the printing platform at room temperature. Rheological tests, printing quality evaluations, and low-field nuclear magnetic fields proved that the slurry with gellan gum had good extrusion and printing feasibility. The product supplemented with 4% or 6% gellan gum exhibited significant plastic deformation, which indicated formation of a solid gel. Temperature sweep rheology analyses revealed that gellan gum guided the curing performance by affecting the curing temperature and curing speed of the slurry. Gellan gum improved hardness of the product and destroyed the network structure by self-cooling cross-linking and inhibiting starch gelatinization, which changed product adhesion.
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