添加水胶体用于3D打印红豆馅青团作为吞咽困难食品的可行性。
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food.
作者信息
Kong Demei, Zhang Min, Mujumdar Arun S, Li Jingyuan
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Food Res Int. 2023 Mar;165:112469. doi: 10.1016/j.foodres.2023.112469. Epub 2023 Jan 7.
Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after gelatinization and hardness after aging; this results in great challenge in swallowing if for patients with dysphagia. Dual nozzle 3D printing has great potential for developing innovative Chinese pastries with fillings that conform to dysphagia diets. In this experimental study, the gelatinization and retrogradation behavior of glutinous rice starch was improved by designing printing inks of optimal properties made with different soluble soybean polysaccharide (SSPS) additions (0%, 0.3%, 0.6%, 0.9%). The internal structure of Qingtuan was modified by adjusting different filling densities (75%, 100%) in combination with the dual nozzle 3D printing. The objective of these tests was to enhance the texture of Qingtuan so that it meets the requirements of International Dysphagia Diet Standardization Initiative (IDDSI). The experimental results showed that 0.9% SSPS addition could effectively reduce the hardness and adhesiveness of the Qingtuan, which met the Level- 6 -soft & bite-sized standard while lower filling density lowers both hardness and adhesiveness.
青团的主要成分糯米粉在糊化后粘性增加，老化后硬度增加；这给吞咽困难的患者带来了很大的吞咽挑战。双喷嘴3D打印在开发具有符合吞咽困难饮食要求馅料的创新中式糕点方面具有巨大潜力。在本实验研究中，通过设计添加不同比例（0%、0.3%、0.6%、0.9%）可溶性大豆多糖（SSPS）制成的具有最佳性能的印刷油墨，改善了糯米淀粉的糊化和回生行为。结合双喷嘴3D打印，通过调整不同的馅料密度（75%、100%）来改变青团的内部结构。这些测试的目的是改善青团的质地，使其符合国际吞咽困难饮食标准化倡议（IDDSI）的要求。实验结果表明，添加0.9%的SSPS可以有效降低青团的硬度和粘性，符合6级——柔软且一口大小的标准，而较低的馅料密度会同时降低硬度和粘性。
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