摘要
该文以绿豆糜为食物基质,系统研究了黄原胶、阿拉伯胶、κ-卡拉胶、高酯果胶、魔芋葡甘聚糖5种亲水胶体(添加量为绿豆干重的1%)对绿豆糜流变学性质、3D打印性及吞咽性的影响规律。结果表明,添加亲水胶体可有效提升产品的流动应力、剪切稀释性、触变性(除魔芋葡甘聚糖)、蠕变恢复性和凝胶强度,并且减少流动水含量。纯绿豆糜及添加高酯果胶、κ-卡拉胶和阿拉伯胶的绿豆糜打印效果不佳。添加黄原胶和魔芋葡甘聚糖的绿豆糜打印精确度高。吞咽障碍测试结果表明,除纯绿豆糜外,添加亲水胶体的绿豆糜均达到吞咽障碍食品5级-细馅型标准。该研究对深入理解物料流变学特性与3D打印之间的内在关联、丰富吞咽障碍食品的研发手段具有重要价值。
In this paper,mung bean paste was used as a food matrix to systematically study the effects of five hydrocolloids such as xanthan gum,arabic gum,κ-carrageenan,high methoxyl pectin,and konjac glucomannan(the addition amount was 1%of the dry weight of mung bean)on the rheological properties,3D printing and swallowing properties of mung bean paste.Results demonstrated that the incorporation of hydrocolloids effectively enhanced the flow stress,shear thinning behavior,thixotropy(excluding Konjac glucomylan),creep recovery,and gel strength of the products while reducing the flow water content.The 3D printing performance of pure mung bean paste and those with high methoxyl pectin,κ-carrageenan,and gum arabic was not good.The printing accuracy of mung bean paste with xanthan gum and konjac glucomannan was high.The results of dysphagia test showed that,with the exception of pure mung bean paste,the mung bean paste with hydrocolloid met the standard of level 5-fine filling type of dysphagia food.This study is of great value for understanding the intrinsic relationship between the rheological properties of materials and 3D printing,and enriching the research and development methods of dysphagia food.
作者
马丽苹
王钰
李莹
冯进
MA Liping;WANG Yu;LI Ying;FENG Jin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Institute of Agricultural Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第10期169-179,共11页
Food and Fermentation Industries
基金
江苏省农业科技自主创新项目(CX(23)1014)
河南省科技攻关项目(182102110043)
河南省高等学校重点科研项目计划(16A550002)。
关键词
3D打印
吞咽障碍
绿豆糜
亲水胶体
流变学
3D printing
dysphagia
mung bean paste
hydrophilic colloid
rheology
