魔芋胶对蓝莓凝胶体系3D打印特性的影响

Effect of Konjac Gum on 3D Printing Properties of Blueberry Gel System

采用质构分析、流变特性测试、扫描电子显微镜、傅里叶变换红外光谱等技术,探究魔芋胶对蓝莓果浆凝胶体系3D打印特性的影响。结果表明,魔芋胶对蓝莓凝胶体系的3D打印效果、质构特性、流变特性及微观结构均有明显影响。蓝莓果浆、果胶、魔芋胶、蔗糖的质量分别为22.5(体积为20 mL,固形物质量分数为11.89%)、4、2、1 g时,获得的凝胶体系具有较好的3D打印效果,打印的样品还原度较高。本研究可以为利用3D打印技术开发食品提供技术参考,为数字化食品设计和营养控制提供解决方案。

In this study,the effects of konjac gum on 3D printing characteristics of blueberry pulp gel system were investigated by texture analysis,rheological tests,scanning electron microscopy,Fourier transform infrared spectroscopy.The results showed that konjac gum had significant effects on the 3D printing efficiency,texture properties,rheological properties and microstructure of blueberry gel system.Good 3D printing efficiency was achieved for the gel system consisting of 22.5 g of blueberry pulp(volume of 20 mL,total solid content of 11.89%),4 g of pectin,2 g of konjac gum and 1 g of sugar,and the printed sample was highly similar to the original design.This study provides a technical basis for developing food products with 3D printing technology and solutions for food digital design and nutrition control.