基于3D打印技术对甜品造型的研究

Study on dessert modeling based on 3D printing technology

采用哈尔滨拓思科技自主研发的3D食品打印机进行多种甜品材料的造型研究,采用单因素试验对结果进行分析。对于巧克力打印来说,确定冷却温度、预热温度、挤出头精度、打印速度、打印温度等相关因素的最佳参数。对于豆沙、紫薯、奶黄、莲蓉等则主要考察辅料添加量。发现冷却温度、预热温度、挤出头精度、打印速度、打印温度、辅料含量的添加量会影响甜品成型的复杂程度,如巧克力可打印镂空结构,其他材料可打印立体模型。

In this experiment, a 3D food printer independently developed by Harbin Tops Technology was used to conduct modeling studies of various dessert materials, and the results were analyzed using a single factor test. For chocolate printing, determine the best parameters for cooling temperature, preheat temperature, extrusion head accuracy, print speed, print temperature and other relevant factors. For bean paste, purple sweet potato, milk yellow, lotus root, etc., the addition of excipient content was mainly examined. The cooling temperature, preheating temperature, precision of the extrusion head, print speed, printing temperature, and content of auxiliary materials affect the complexity of the dessert forming process. For example, chocolate can print hollow structures, and other materials can print three-dimensional models.