State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China.
J Texture Stud. 2023 Oct;54(5):671-680. doi: 10.1111/jtxs.12765. Epub 2023 May 22.
With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.
随着全球老龄化进程的加剧，越来越多的老年人面临吞咽困难的问题。三维（3D）打印在制作耐嚼食物方面的优势日益凸显。本研究使用双喷嘴 3D 打印机，探索了不同比例的荞麦粉、打印填充率、微波功率和时间对豆沙包质量的影响。结果表明，含有 6%荞麦粉的豆沙馅具有最佳的抗氧化和感官特性。当填充率为 21.6%，微波功率为 560 W，时间为 4 分钟时，得到的样品最令人满意。与微波处理和传统蒸制的样品相比，样品的咀嚼性分别降低了 52.43%和 15.14%，最终产品更容易咀嚼和吞咽。
