食品与机械2024，Vol.40Issue(8)：181-189,9.DOI:10.13652/j.spjx.1003.5788.2023.80568
基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展
Research and development of food 3D printing based on potato starch and potato puree
摘要
Abstract
As a staple food material,potatoes are rich in a variety of nutrients,which play an important role in regulating the dietary nutritional structure of residents.The article reviews the research on food 3D printing technology based on potato starch and potato puree,mainly including the research on food 3D printing technology based on potato starch.The study of food 3D printing performance under the condition of potato starch as the main material and additive,and the study of the influence of food additives and printing temperature on food 3D printing performance.Research on food 3D printing technology based on potato puree,including the effects of pretreatment methods,additives,printing temperature,and filling structure on the 3D printing performance of food.The problems and development prospects faced by potato food 3D printing technology were discussed,the research and development direction of potatoes in the field of food 4D printing.关键词
食品3D打印/马铃薯淀粉/马铃薯泥/食品加工Key words
food 3D printing/potato starch/potato puree/food processing引用本文复制引用
夏国峰,欧升阳,周忠元,陶李路路,林东琪..基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展[J].食品与机械,2024,40(8):181-189,9.基金项目
重庆市科学技术局自然科学基金(编号:cstc2019jcyj-msxm1239) （编号:cstc2019jcyj-msxm1239）
智能制造先导技术重庆市高校工程研究中心开放基金项目(编号:ZNZZXDJS202002) （编号:ZNZZXDJS202002）
