文献类型：期刊文献

中文题名：小麦淀粉改善虾肉糜物料特性及其3D打印适应性

英文题名：Wheat starch improves the properties of shrimp surimi and its 3D printability

作者：潘燕墨[1,2,3,4,5];孙钦秀[1,2,3,4,5];刘书成[1,2,3,4,5];刘阳[1,2,3,4,5];郑欧阳[1,2,3,4,5];魏帅[1,2,3,4,5];夏秋瑜[1,2,3,4,5];吉宏武[1,2,3,4,5]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东省海洋食品工程技术研发中心,广东湛江524088;[4]广东省海洋生物制品工程重点实验室,广东湛江524088;[5]海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁大连116034

年份：2021

卷号：47

期号：12

起止页码：63

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：国家重点研发计划资助项目(2019YFD0902003);广东省普通高校青年创新人才项目(2020KQNCX028);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：3D打印;虾肉糜;小麦淀粉;物料特性;3D打印适应性

外文关键词：3D printing;shrimp surimi;wheat starch;material properties;3D printing adaptability

中文摘要：纯虾肉糜的3D打印适应性很差,需要通过添加其他配料对其物料特性进行改善。该文对小麦淀粉添加量(0%、3%、6%和9%,均为质量分数)不同的凡纳滨对虾虾肉糜3D打印适应性和物料特性进行了评估。结果表明,添加6%的小麦淀粉增加了样品的表观黏度、弹性模量(G′)和黏性模量(G″),使得样品易于从喷头挤出并提高了打印精确性,同时增加了样品的硬度、黏附性和弹性,有助于维持打印产品的形状并改善了打印稳定性,同时还提高了虾肉糜的持水性。因此,添加6%的小麦淀粉可以有效改善虾肉糜的物料特性,使其更适宜3D打印。

外文摘要：The 3D printing adaptability of pure shrimp mince is very poor,so it is necessary to improve the material properties by adding other ingredients.The effect of different amounts(0%,3%,6%and 9%)of wheat starch on 3D printing adaptability and properties of shrimp surimi were evaluated.The results showed that the addition of 6%wheat starch increased the apparent viscosity,G′,and G″value of the sample,which made the sample easily to squeeze out of the nozzle and improve the 3D printing accuracy.Moreover,the addition of 6%wheat starch increased the hardness,adhesion and springiness of the sample helped to maintain the shape of the printed product and improved the printing stability.In addition,the addition of 6%wheat starch improved the water holding capacity of shrimp surimi.In short,adding 6%wheat starch effectively improved the material properties of shrimp surimi,making it more suitable for 3D printing.