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  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
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中国精品科技期刊2020
周莎莎,杨晓溪,李翠平,等. 添加剂在食品3D打印中的应用现状[J]. 食品工业科技,2023,44(6):41−48. doi: 10.13386/j.issn1002-0306.2022060165.
引用本文: 周莎莎,杨晓溪,李翠平,等. 添加剂在食品3D打印中的应用现状[J]. 食品工业科技,2023,44(6):41−48. doi: 10.13386/j.issn1002-0306.2022060165.
ZHOU Shasha, YANG Xiaoxi, LI Cuiping, et al. Status of Food Additives in 3D Food Printing[J]. Science and Technology of Food Industry, 2023, 44(6): 41−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060165.
Citation: ZHOU Shasha, YANG Xiaoxi, LI Cuiping, et al. Status of Food Additives in 3D Food Printing[J]. Science and Technology of Food Industry, 2023, 44(6): 41−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060165.

添加剂在食品3D打印中的应用现状

Status of Food Additives in 3D Food Printing

  • 摘要: 3D打印技术作为食品科学领域的一项新技术,因其具有快速成型、适用于复杂结构、可个性化定制等特点而具有巨大的发展潜力。3D食品打印一般以蛋白质、脂类等对人体无害的可食性物质为材料,然而并非所有食材都具有良好的适印性和加工特性。为提高3D打印食材的适印性,食材中通常会添加碳水化合物、蛋白质、脂质等食品添加剂以改善食材的流变特性和加工特性。本文综述了3D食品打印技术、3D食品打印材料特性、常用的食品添加剂及其对打印材料的流变特性、加工特性和营养特性的影响,从而为3D食品打印技术在食品领域中的应用提供科学依据和理论参考。

     

    Abstract: As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as materials in 3D food printing, but not all ingredients can be printed or processed well. 3D food printing technology, the properties of 3D printing materials, common food additives and their effects on rheological properties, processing properties, and nutritional properties of print materials are reviewed in this paper. This study would provide a scientific basis for the application of 3D food printing technology in the food field and theoretical references.

     

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