摘要
作为新兴数字化生产技术,3D打印技术已在许多领域中被广泛应用。其在食品领域中的应用可满足人们对食品定制化、个性化营养和数字化营养的需求,能进一步简化食品供应链体系,拓宽食材来源。水果和蔬菜富含多种营养素,是人类饮食的重要组成部分。相对于面团、巧克力、肉糜等食材,水果和蔬菜具有含水量高、难成形、易褐变的特点,因此很难实现直接3D打印。为了更好地了解水果和蔬菜在食品3D打印领域的应用情况,本文从食品3D打印的原料特性要求、果蔬原料特性以及3D打印果蔬材料的加工技术等方面进行了综述,并对其发展趋势作出展望。
3 D printing,a newly emerging digital production technology,has been widely used in many fields.Its applications in the field of foods can meet people’s demands for customized or personalized nutrition and digital nutrition,and can simplify the food supply chain system and broaden the source of available food materials.Fruits and vegetables,rich in a variety of nutrients,is an important part of the human diet.Compared with some food materials such as dough,chocolate and minced meat,fruits and vegetables are characterized by high water content,difficult to shape and vulnerable to browning,making them difficult to directly 3 D print.In order to better understand the application of fruits and vegetables in the field of 3 D food printing,this paper reviews the material requirements of 3 D food printing,the characteristics and processing technology of 3 D printed fruit and vegetable products.Future development trends are also proposed.
作者
王明爽
姜涵骞
李林
张良
刘瑞海
李冬男
李斌
WANG Mingshuang;JIANG Hanqian;LI Lin;ZHANG Liang;LIU Ruihai;LI Dongnan;LI Bin(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Bioscience and Biotechnology,Shenyang Agricultural University,Shenyang 110866,China;Department of Food Science,Cornell University,Ithaca 14853-7201,USA)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第7期345-351,共7页
Food Science
基金
辽宁省“兴辽人才计划”项目(XLYC1807127)
辽宁“百千万人才工程”项目(2018-B-21)
辽宁省高等学校基本科研项目青年项目(理)(LSNQN201709)。
关键词
果蔬原料
食品3D打印
个性化营养
水胶体
发展趋势
fruits and vegetables
3D food printing
personalized nutrition
hydrocolloid
development trend
