摘要
为拓宽食品的4D打印品类,推动食品4D打印技术发展,将水蜜桃浆与马铃薯粉、黄原胶、海藻酸钠复配成适合打印的凝胶体系,添加天然花青素和乳酸菌构建4D打印凝胶体系,研究乳酸菌发酵诱导的水蜜桃浆凝胶体系自发变色和品质变化。结果表明,当马铃薯粉的添加量为25%(质量分数)时,打印凝胶体系具有良好的流动性和支撑性能;随着发酵时间的延长,4D打印凝胶体系的乳酸菌数量大量增长、霉菌生长受到一定抑制;乳酸菌的生长引起打印物pH值降低约1.8,导致打印物中花青素的颜色从紫色变为红色,发酵12 h的ΔE值为15.2;此外,打印物的质构特性(如硬度、弹性、胶着性和回复性)随发酵时间的延长而出现小幅度增加,这与发酵过程中乳酸菌数量的动态变化和水分的变化(水分质量分数降低5.2%)相关。
To broaden the 4D printing category of food and promote the development of food 4D printing technology,peach pulp was mixed with potato flour,xanthan gum,and sodium alginate into a gel system suitable for printing.Natural anthocyanins and lactic acid bacteria were added to construct a 4D printing gel system,and the spontaneous discoloration and quality changes of peach pulp gel system induced by lactic acid bacteria fermentation were studied.Results showed that when the addition ratio of potato powder was 25%,the printing gel system had good fluidity and support performance.With the extension of fermentation time,the number of lactic acid bacteria in 4D printing gel system increased significantly,and the growth of mold was inhibited to a certain extent.The growth of lactic acid bacteria caused a decrease in the pH value of the printed gel by approximately 1.8,resulting in the color of anthocyanins in the printed gel changing from purple to red.After 12 hours of fermentation,theΔE value of printed gel was 15.2.In addition,the texture properties of printed gel(such as hardness,elasticity,adhesion,and resilience)increased slightly with the extension of fermentation time,which was related to the dynamic changes in the number of lactic acid bacteria and the changes in water content(a decrease of 5.2%in water content)during the fermentation process.
作者
王岩
牛犇
王冠楠
房祥军
刘瑞玲
吴伟杰
陈慧芝
郜海燕
WANG Yan;NIU Ben;WANG Guannan;FANG Xiangjun;LIU Ruiling;WU Weijie;CHEN Huizhi;GAO Haiyan(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China;Food Science Institute,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry,Hangzhou 310021,China)
出处
《食品与发酵工业》
北大核心
2025年第8期143-150,共8页
Food and Fermentation Industries
基金
浙江省“尖兵”“领雁”研发攻关计划项目(2023C02006)
宁波市第一批重大科技攻关暨“揭榜挂帅”项目(2023Z123)
浙江省“三农九方”科技协作计划项目(2024SNJF016)
浙江省重点研发项目(2021C02001)。
关键词
水蜜桃浆凝胶
4D打印
乳酸菌发酵
自发变色
花青素
peach pulp gel
4D printing
lactic acid bacteria fermentation
spontaneous color change
anthocyanins
作者简介
第一作者:王岩,硕士研究生;共同通信作者:郜海燕,研究员,E-mail:spsghy@163.com;共同通信作者:陈慧芝,副研究员,chenhuizhiht@163.com。
