植物基食材三維擠製列印技術之研究

食品三維列印（3D food printing）為結合數位三維列印和食品科技來製造食品，針對特定顏色、形狀、風味、質地等需求進行客製化。目前市場之食品三維列印仍是營養價值較低的糖果或巧克力為主要產品。因健康飲食潮流興起，各國食品三維列印以逐漸轉型以健康為導向，除了現有的飲食偏好選擇，將會根據個人的營養需求，如高蛋白、低脂、低糖等個人化營養需求進行列印。目前食品工業流行的列印為擠製列印，因此本研究以室溫擠製列印技術，探討以不同植物基食材為原料，以適合之列印參數為基礎進行列印產品之外觀設計。通過調整三大營養成分比例，亦添加機能性成分進行強化。此外添加食品增稠劑進行增稠以支撐其結構。適合列印之材料其癱軟指數介於1.0至1.25；質地複合參數介於1.9 kPa至3.0 kPa。當噴嘴孔徑等於噴嘴高度，其列印效果普遍較佳，形態也較完整。各營養配方除了具有良好的可列印性，亦符合三大營養素比例。將樣品進行高靜水壓處理與未經處理比較，並在4°C貯藏三週。結果顯示，處理後之樣品都符合冷藏調適食品微生物衛生標準；其色澤變化差異不顯著，顯示高靜水壓處理可維持樣品色澤；貯藏期間其質地差異並不顯著，顯示高壓處理也可維持樣品的質地。綜合本研究結果，通過選擇適合的植物基食材，即可有效製備符合三大營養素的配方，且經貯藏3週後也能符合食品衛生標準，再搭配適合的列印參數即可列印富有營養與機能性的產品。因此未來可利用室溫擠製列印技術發展豐富多元的新型態食品，以朝向開發更完善的高密度營養食品。

關鍵字

三維擠製列印技術；植物基食材；質地分析；三大營養素

並列摘要

3D food printing is a combination of digital 3D printing and food technology to produce food which customized for specific color, shape, flavor, texture and other needs. At present, the 3D food printing is still producing candy or chocolate with low nutritional value in the market. Due to the rising trend of healthy eating, various country are gradually transforming 3D food printing to health-oriented. In addition to the existing dietary preference, 3D food printing will be based on individual nutritional needs, such as high protein, low fat, and low sugar. Currently, the popular printing technology in food industry is extrusion printing. Therefore, this study uses room temperature extrusion printing technology to investigate the design of printed product using different plant-based food materials and suitable printing parameters. By adjust the ratio of the three major nutrients, functional ingredients are also added for nutrition fortification. In addition, food thickener is added to support its structure. The suitable printing materials has a creep index ranging from 1.0 to 1.25; the texture composite parameters range from 1.9 kPa to 3.0 kPa. When the nozzle diameter is equal to the nozzle height of printing, the printability is generally better and the shape is more intact. In addition to perform good printability, each nutritional formula also fits the ratio of the three major nutrients. The samples were using high hydrostatic pressure pasteurization and compared to those without pasteurization and stored at 4°C for three weeks. The results show that the samples after the treatment fit the food microbiological hygiene standards. The color change is not significant during storage, indicating the treatment can maintain the color of the samples. The texture profile analysis is not significant, indicating that treatment can also maintain the texture of the sample. Based on the results of this experiments, by selecting suitable plant-based ingredients that fit the three major nutrients can be prepared effectively, and it can also print nutritional food with appropriate printing parameters which fit the hygiene standards during 3 weeks storage. Therefore, room temperature extrusion printing technology can be used to develop rich and diverse new-type of food in order towards a more high-density nutritious foods goal.