Abstract:[Objective]This study aims at solving the problems such as long drying time, single product shape, and poor 3D printing capacity (easy blockage and weak bracing ability) in conventional processing of hawthorn snack products.[Method]The low-sugar hawthorn jam and high-sugar banana jam were used as gel components. The 3D printing was carried out with the optimization of dual-material combination gel formula and the optimization of dual-nozzle 3D printing process. Furthermore, the drying characteristics of 3D printing were analyzed and compared with those of conventional dried hawthorn products.[Result]The combination of hawthorn jam with the sugar mass fraction of 26% and banana jam with the sugar mass fraction of 38% (A2B3 group) had the storage modulus (G′), loss modulus (G″), and apparent viscosity suitable for 3D printing. The dual-nozzle 3D printing accuracy of A2B3 group was the highest, with the outer diameter and height deviations of 1.04% and 1.08%, respectively. Compared with the production of conventional dried hawthorn products, dual-nozzle 3D printing with A2B3 group showed reductions of 16.67%, 20.65%, and 2.48% in drying time, hardness, and total sugar mass fraction but increases of 23.32% and 25.94% in mass fractions of flavonoids and total phenols, respectively. Moreover, it enhanced the antioxidant capacity and flavor of the product.[Conclusion]This study provides a solid reference of structural support for food 3D printing and the development of the special-shape snacks.
