木耳-鸡骨粉混合凝胶体系的3D打印及质构特性调控

本文以木耳-鸡骨粉混凝体系为原料,采用3D打印技术来制造形状诱人、营养丰富的质构调整型产品.首先研究了不同骨粉添加比例对混凝体系流变和3D打印特性的影响,并通过低场核磁共振(LF-NMR)、傅立叶变换红外光谱(FTIR)等手段对相关机理进行探讨.结果表明,随着鸡骨粉含量增加,混凝体系的屈服应力、黏度和储能模量(G')降...

3D Printing of Fungus-Chicken Bone Powder Mixed Gel System and Its Texture Modification

In this study, the fungus-chicken bone meal coagulation system was used to manufacture texture adjustment products with attractive shape and rich nutrition using 3D printing technology. Firstly, the effects of different bone powder addition ratios on the rheology and 3D printing characteristics of the coagulation system were studied, and the related mechanisms were discussed through low field nuclear magnetic resonance (LF-NMR) and Fourier transform infrared spectroscopy (FTIR). Results showed that, with the content of chicken bone meal increased, the yield stress, viscosity and storage modulus (G') decreased. When the ratio of chicken bone meal:fungus powder=2:8, the mixed gel system illustrated best 3D printing performance. Subsequently, the internal structure (filling mode and filling ratio) of the printed sample was controlled by 3D printing technology to study its effect on the textural properties. Results indicated that the internal structure significantly (P<0.05) affected the hardness, adhesion, adhesiveness and firmness of the sample. This study could provide useful information for the texture modification of customized 3D printed food.