Research On Improving The Adaptability Of 3D Printing Of Shrimp Surimi By Adjusting Food Ingredients

Food three-dimensional(3D)printing is a new type of rapid prototyping technology,which provides the possibility for customized shapes and nutrition of food.Shrimp surimi products are one of the high value-added products of intensive and deep processing of shrimp,but the shape of shrimp surimi products is relatively simple,which limits its sales and development.Combining shrimp surimi with 3D printing technology can promote the innovative development of shrimp surimi products.However,in previous studies,we found that when using pure shrimp surimi for 3D printing,the output material was easy to break and the printed product was easy to collapse.This may have been caused by the higher moisture content of shrimp surimi,which results in poor viscoelasticity and supportability.Therefore,suitable food ingredients need to be selected to improve shrimp surimi viscoelasticity,supportability,and then its 3D printing suitability.In addition,printing parameters and thermal processing methods also directly affect the 3D printing of shrimp surimi.Therefore,the types and additions of ingredients(starch,protein powder,and oil)suitable for improving 3D printing of shrimp surimi were screened using 3D printing properties(3D printing accuracy and printing stability),and the range of added amount of mixed ingredients(starch,protein powder,and oil)suitable for shrimp surimi3D printing were also optimize.Finally,the main printing parameters of 3D printing including nozzle diameter,printing height,printing speed and printing filling rate were optimized.In addition,the thermal processing methods suitable for 3D printing shrimp surimi were also screened.The main results are as follows:(1)The results of the effect of the type and amount of starch on the 3D printing of shrimp surimi showed that the addition of starch effectively improved the 3D printing accuracy and stability of shrimp surimi.Among all the samples,the shrimp surimi with 6%cross-linked starch(CLS)had the highest printing accuracy and printing stability.Adding6%CLS appropriately increased the G',G'',and apparent viscosity of the shrimp surimi,making the sample easier to squeeze from the nozzle and improved the printing accuracy;at the same time,adding 6%CLS improved the hardness,adhesion and elasticity of the shrimp surimi,which helped to maintain the shape of the printed product and improved the printing stability;in addition,the addition of 6%CLS also improved the water holding capacity of shrimp surimi.In short,adding 6%CLS can effectively improve the 3D printing adaptability of shrimp surimi.(2)The results of the effect of the type and amount of protein powder on the 3D printing of shrimp surimi show that the added amount and type of protein powder had different impacts on the 3D printing peoperties;adding an appropriate amount(6%)of protein powder can effectively improve the 3D printing adaptability of shrimp surimi,which means too high or too low amount of protein powder can not achieve the desired effect;for the same amount of protein powder,soy protein isolate powder(SPI)shows higher printing accuracy and printing stability.Therefore,adding 6%SPI to shrimp surimi can effectively improve its 3D printing adaptability.(3)The results of the effect of the type and amount of oil on the 3D printing of shrimp surimi show that adding oil not only improved the rheological properties,texture properties,and moisture properties of shrimp surimi,but also help the material to be extruded smoothly from the nozzle,which can increase its 3D printing accuracy.Different types of oils and added amount have different impacts on the 3D printing effect of shrimp surimi.In all samples,the printing accuracy of shrimp surimi with 4%lard(LO)was 97.65%,and the printing stability was 96.92%,and its 3D printing adaptability was significantly higher than other samples(P<0.05).Therefore,adding 4%LO to shrimp surimi can effectively improve its 3D printing adaptability.(4)The resualts of the first three parts show that adding CLS,SPI,and LO effectively improved the 3D printing accuracy and printing stability of shrimp surimi.Considering the nutrition and flavor of shrimp surimi products,the Box-Behnken response surface test design and regression analysis were used to explore the quantitative law among the mixed ingredients(starch,protein powder,and oil),the water holding capacity and the rheological properties of shrimp surimi,and the range of added amount of mixed ingredients was also optimized.The results show that there existed a high correlation among the printing accuracy,the printing stability,the rheological properties and the water holding capacity of the shrimp surimi.Shrimp surimi material properties may be conducive to 3D printing when mixture as the following conditions:adding 3.00%LO,4.50%CLS,and SPI in the range of 1.58%?6.53%;or adding 3.00%LO,4.50%SPI,and CLS in the range of1.80%?6.75%,while the water holding capacity of shrimp surimi is controlled between89%?92%and the A_Fvalue is controlled between 3500?4500 Pa·S^1/z.(5)The results of the effect of printing parameters and thermal processing methods on shrimp surimi 3D printing products show that the printing parameters had a certain influence on the adaptability of shrimp surimi 3D printing.Different thermal processing methods had different effects on shrimp surimi 3D printing.In order to make the 3D printed products of shrimp surimi have high printing accuracy and printing stability,it is necessary to take the following measures:choosing a nozzle with a nozzle diameter of 1.20mm for printing,setting the printing height to 2.00 mm,the printing speed to 30 mm/s and the printing filling rate to 80%.Considering the sensory quality and deformation rate of the3D printing shrimp surimi,the oven baking was the most suitable for cooking 3D printing shrimp surimi.Therefore,the mixed ingredients suitable for 3D printing of shrimp surimi should be:i.3.00%LO,4.50%CLS,and SPI in the range of 1.58%?6.53%;ii.3.00%LO,4.50%SPI,and CLS in the range of 1.80%?6.75%.In order to make 3D printing of the blend material best,the printing parameters need to be as follows:the nozzle diameter is 1.20 mm,the printing height is 2.00 mm,the printing speed is 30 mm/s,and the printing filling rate is80%.The shrimp surimi 3D printed product is cooked in an oven-baked manner,and finally a fine-looking shrimp surimi 3D printed product can be obtained.