为了实现以鱼糜为原料，打印出的产品在形貌、强度、色泽等方面满足要求。本文研究了填充密度、分层高度、打印速度以及喷嘴孔径对鱼糜凝胶3D打印成型效果的影响。通过切片软件改变模型的打印参数，比较打印成型样品的打印精度、凝胶强度、白度以及流变学特性。结果表明，当填充密度为60%以上，成型样品具有较高的凝胶强度，内部填充连续，没有明显的断条现象发生；当分层高度过高或者过低时，都会导致打印精度降低，0.8 mm的分层高度具有较好的打印效果；打印速度越快，耗时越少，成型样品的白度越好，但是过快容易导致样品坍塌；鱼糜浆料从过小的喷嘴孔径中挤出易发生断线，打印不完整。综合表明，当填充密度大于60%，分层高度、打印速度和喷嘴孔径分别为0.8 mm、35 mm/s和1.2 mm时，鱼糜浆料体系的3D打印能够打印出品质较好、精度较高的成型样品。本研究对鱼糜浆料在食品3D打印领域的发展具有积极的指导意义，同时也将为在食品3D打印领域开发新的食品应用提供参考。

In order to use surimi as raw material and ensure that it can meet the printing requirements in terms of shape, strength and color , the influences of filling density, layering height, printing speed and nozzle aperture on the 3D printing effect of surimi gel were studied in this paper. The printing parameters of the model were changed by slicing software to compare the printing accuracy, gel strength, whiteness and rheological properties of the printed samples. The results showed that when the filling density was more than 60%, the molding samples had higher gel strength, the internal filling was continuous, and there was no obvious strip-breaking. When the layering height was too high or too low, the printing accuracy was reduced. The layering height of 0.8 mm had a good printing effect. The faster the printing speed was, the less time was spent, and the whiteness of the molding sample was better. The minced fish paste extruded from too small nozzle aperture was prone to breakage and incomplete printing. It shows that the stratification height, the printing speed and the nozzle aperture are 0.8 mm, 35 mm/s and 1.2 mm, respectively, when the filling density is greater than 60%, and the 3D printing of the minced fish slurry system can print the molding samples with better quality and higher accuracy. This study has positive guiding significance for the development of minced fish paste in the field of food 3D printing, and will also provide reference for the development of new food applications in the field of food 3D printing.

国家自然科学基金项目(31822038)；国家重点研发计划项目(2018YFD0400600)；农业农村部冷冻调理水产品加工重点实验室开放课题(KLRCAPP2018-01)；食品科学与工程一流学科建设项目(JUFSTR20180102)