食品科学 ›› 2021, Vol. 42 ›› Issue (7): 345-351.doi: 10.7506/spkx1002-6630-20200311-182

• 专题论述 • 上一篇    下一篇

基于果蔬原料的食品3D打印技术及其应用

王明爽,姜涵骞,李林,张良,刘瑞海,李冬男,李斌   

  1. (1.沈阳农业大学食品学院,辽宁 沈阳 110866;2.沈阳农业大学生物科学技术学院,辽宁 沈阳 110866;3.康奈尔大学食品科学系,美国 纽约 伊萨卡 14853-7201)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    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)

Application of 3D Printing Technology in Foods Based on Fruits and Vegetables

WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China; 3. Department of Food Science, Cornell University, Ithaca 14853-7201, USA)
  • Online:2021-04-15 Published:2021-05-17

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。

关键词: 果蔬原料;食品3D打印;个性化营养;水胶体;发展趋势

Abstract: 3D 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 3D print. In order to better understand the application of fruits and vegetables in the field of 3D food printing, this paper reviews the material requirements of 3D food printing, the characteristics and processing technology of 3D printed fruit and vegetable products. Future development trends are also proposed.

Key words: fruits and vegetables; 3D food printing; personalized nutrition; hydrocolloid; development trend

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