Construction of Food 3D Printing Gel System Based on Konjac Gum
Objective:The current food 3D printing technology has few available materials,which leads to the lag in the development of 3D printing technology in the food industry,so this experiment intends to develop a gel system for food 3D printing by using the gelatinization characteristics of konjac starch.Methods:Hardness test,viscosity analysis,fluidity test,color difference analysis and other technical means are used to explore the effects of different addition amounts of konjac gum,gellan gum and theabrownin on the 3D printing properties of the gel system.Results:The effects of the three raw materials on the printing effect are konjac gum＞theabrownin＞gellan gum,and the optimal process formula is konjac gum,gellan gum and theabrownin with the mass ratio of 0.67∶0.70∶0.03,under this condition,the sensory score of konjac gum 3D printing products is 85 points,and the hardness,viscosity,fluidity and color of the 3D printing products are better.Conclusion:This study can develop new printing materials for 3D printing technology in the food field,and provide new ideas for food innovation and personalized nutrition food customization.
konjac gumgellan gumfood 3D printinggel properties
万方数据
维普
