食品与发酵工业2024，Vol.50Issue(9)：117-124,8.DOI:10.13995/j.cnki.11-1802/ts.035748
益生菌饼干的3D打印制备及研究
Preparation and research of 3D-printing-probiotic cookie
摘要
Abstract
There aren't many studies currently being done on 3D-printed cookies that can be eaten right away and Lactobacillus reu-teri(LR)encapsulation.In addition to describing how to make LR-encapsulated particle(LEP)and combine them with wheat flour to create cookies,this research evaluates the adaptability of 3D printing as well as the material properties of cookie.LEPs'encapsulated ef-ficiency scores ranged from(70.3±1.21)％to(83.5±1.25)％,LEPs also have a spherical appearance.When the amount of LR and egg white added in LEP was 5∶10 added to the dough,both G'and G"of prepared dough reached the maximum,indicating that there was strong mechanical strength inside the dough.Using a needle with a diameter(d)of 1 mm,the velocity of 15 mm/s,350 kPa produced excellent printing quality of the three samples.Upon in vitro simulated saliva-gastrointestinal digestion,three groups(5∶10,7∶10,and 9:10)of LR in LEP were able to maintain viable counts more than 106 CFU/mL,demonstrating that LRs exercise their probiotic effects in the gut.This paper completed the preparation of 3D printed food using LR as raw material,which provided a reference for the development of probiotic 3D-printed food.关键词
封装/益生菌/罗伊氏乳杆菌/3D打印/蛋清/3D打印适应性Key words
encapsulate/probiotics/Lactobacillus reuteri/3D printing/egg white/3D printing adaptability引用本文复制引用
唐锦辉,谢娟娟,杨坤,朱慧彦,步梦源,贾东洋,刘耀文..益生菌饼干的3D打印制备及研究[J].食品与发酵工业,2024,50(9):117-124,8.基金项目
四川省科技计划资助项目(2020YFN0149,2019YFN0174) （2020YFN0149,2019YFN0174）
