基于亚麻籽粉构建高膳食纤维食品3D打印凝胶工艺优化

马萧逸; 关丽滢; 吴昌碧; 燕静云; 盛军; 朱强强

DOI:10.12161/j.issn.1005-6521.2026.04.004

食品研究与开发:2026,47(4):21-29

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基于亚麻籽粉构建高膳食纤维食品3D打印凝胶工艺优化

马萧逸1，2，关丽滢2，吴昌碧1，2，燕静云1，2，盛军1，朱强强1，2*

(1.云南农业大学普洱茶学教育部重点实验室，云南昆明 650201；2.云南农业大学食品科学技术学院，云南昆明 650201)

Optimization of 3D Printing Gel Process for High Dietary Fiber Food Based on Flaxseed Powder

MA Xiaoyi1，2，GUAN Liying2，WU Changbi1，2，YAN Jingyun1，2，SHENG Jun1，ZHU Qiangqiang1，2*

(1.Key Laboratory of Pu'er Tea Science of Ministry of Education，Yunnan Agricultural University，Kunming 650201，Yunnan，China；2.College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China)

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投稿时间：2024-12-12

中文摘要: 为获得以亚麻籽粉、明胶、魔芋胶为原料的最佳复合凝胶配方，构建富含膳食纤维的多凝胶复合型食品3D打印体系，该文以单因素和响应面试验对3种材料进行复配，利用黏度计、数字推拉力计、流动性检测、色差计和感官评价等方法，分析凝胶体系中黏度、硬度、流动性、色差及3D打印效果。结果表明，复合凝胶的最佳配比为明胶4 g、魔芋胶0.6 g、亚麻籽粉7 g、去离子水8.4 g。此条件制备的复合凝胶黏度为42 027.67 mPa·s，硬度为0.30 N，L*值为14.38，a*值为9.8，b*值为10.81，30 min时流动距离为0.56 cm，感官评分95，色差偏白、偏红、偏黄，因此该复合凝胶体系具有较好的支撑能力且打印成型效果最佳。

中文关键词: 亚麻籽粉魔芋胶 3D 打印凝胶墨水明胶

Abstract:In order to obtain the optimal compound gel formula using flaxseed powder，gelatin，and konjac gum as raw materials and construct a 3D printing system for multi-gel compound food rich in dietary fiber，the three materials were compounded by single factor and response surface experiments. The viscosity，hardness，fluidity，color difference，and 3D printing effect of the gel system were analyzed by means of a viscosimeter，digital push-pull force gauge，fluidity measurement，color difference meter，and sensory evaluation. The results showed that the optimum ratio of composite gel was 4 g gelatin，0.6 g konjac gum，7 g flaxseed powder，and 8.4 g deionized water.Under these conditions，the viscosity of the composite gel prepared was 42 027.67 mPa·s；the hardness was 0.30 N；the L* value was 14.38；the a* value was 9.8，and the b* value was 10.81. The flow distance at 30 min was 0.56 cm；the sensory score was 95，and the color was biased towards white，red，and yellow.Therefore，the composite gel system had good supporting ability and the best printing and forming effect.

keywords: flaxseed powder konjac gum 3D printing gel-based ink gelatin

文章编号：202604004 中图分类号： 文献标志码：

基金项目:云南省科技厅科技计划项目（202301AT070505）；云南农业大学科研启动基金项目（KY2022-66）

作者	单位
马萧逸	1.云南农业大学普洱茶学教育部重点实验室,云南昆明 650201；2.云南农业大学食品科学技术学院,云南昆明 650201
关丽滢	2.云南农业大学食品科学技术学院,云南昆明 650201
吴昌碧	1.云南农业大学普洱茶学教育部重点实验室,云南昆明 650201；2.云南农业大学食品科学技术学院,云南昆明 650201
燕静云	1.云南农业大学普洱茶学教育部重点实验室,云南昆明 650201；2.云南农业大学食品科学技术学院,云南昆明 650201
盛军	1.云南农业大学普洱茶学教育部重点实验室,云南昆明 650201；
朱强强	1.云南农业大学普洱茶学教育部重点实验室,云南昆明 650201；2.云南农业大学食品科学技术学院,云南昆明 650201

Author Name	Affiliation
MA Xiaoyi	1.Key Laboratory of Pu'er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China
GUAN Liying	2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China
WU Changbi	1.Key Laboratory of Pu'er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China
YAN Jingyun	1.Key Laboratory of Pu'er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China
SHENG Jun	1.Key Laboratory of Pu'er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,Yunnan,China；
ZHU Qiangqiang	1.Key Laboratory of Pu'er Tea Science of Ministry of Education,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China

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