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文章摘要
麻薯配方与3D打印特性研究
3D Printing Physical Properties of Mochi as Affected By Different Compositions and Extruding Temperature
投稿时间:2018-04-15  修订日期:2018-05-25
DOI:
中文关键词: 麻薯  配方  打印温度  质构  流变
英文关键词: mochi  different composition  extruding temperature  texture properties  rheological properties
基金项目:
作者单位E-mail
杨帆 江南大学食品学院 minlichunli@163.com 
张慜 江南大学食品学院
上海宏海食品有限公司 
min@jiangnan.edu.cn 
王维琴 上海宏海食品有限公司  
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中文摘要:
      以糯米粉、异麦芽糖浆、高麦芽糖浆、水为主要原料,通过改变打印温度以及糯米粉和水在配方体系中的配比,比较不同麻薯样品的流变特性及质构特性的变化,并对比相应材料打印出来的产品的成型效果,得出配方对3D打印特性的影响。结果表明:当配方为糯米粉:水:异麦芽糖浆:高麦芽糖浆:芝麻油=29.37:33.99:16.20:19.44:1.00, 喷头挤出温度为30℃及喷头直径为0.8 mm时,打印产品的成型效果最好。
英文摘要:
      This paper investigated the rheological and texture properties of mochi in different composition. Moreover, rheological properties of mochi under different extruding temperature were also studied. In addition, these physical properties of material could be corresponded to three-dimensional structure analysis. The results showed that printed products had the best intact shape with the glutinous rice flour content of 29.37 g/100 gram of formulation, the extruding temperature of 30 °C and the nozzle diameter of 0.8 mm.
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