为了促进传统鱼糜制品的创新，提高低值海参的高值化利用，本实验将鲢鱼糜和海参浆两种原料进行复配，制备出一种可用于3D打印的新型食品材料。采用3D打印机和质地测试仪考察了鲢鱼糜和海参浆不同复配比例对3D打印效果和质构特性的影响，并比较了两种原料及复配后材料的营养差异。结果显示，所制备鲢鱼糜和海参浆中蛋白质含量分别为11.60%和15.08%，其中鲢鱼糜氨基酸比例适宜，EAAI>75.00，海参浆胶原蛋白含量为8.07%，活性多糖含量为16.49 mg/g；复配后食品材料兼具两种原料的营养成分，组成更加丰富，有利于营养互补。就3D打印效果而言，海参浆比例的增加会降低复配材料的打印效果和凝胶性能，使凝胶强度由1180.86 g·mm降至136.40 g·mm。综合考虑，鲢鱼糜和海参浆比例为7:3时，可以较好的兼具营养与3D打印效果，可以用于后续的研究与产品开发。

In order to promote the innovation of traditional surimi products and improve the high-value utilization of low-value sea cucumbers, the Hypophthalmichthys molitrix surimi and sea cucumber pulp were mixed to prepare a new type of food material for 3D printing. The effects of different compounding ratios of Hypophthalmichthys molitrix surimi and sea cucumber pulp on 3D printing outcome and product texture properties were investigated by using a 3D printer and texture analyzer, and the nutritional differences of the two raw materials and the compounded materials were compared. The results showed that the protein contents of Hypophthalmichthys molitrix surimi and sea cucumber pulp were 11.60% and 15.08%, respectively, with the Hypophthalmichthys molitrix surimi having an appropriate amino acid ratio (EAAI > 75.00), and the sea cucumber pulp having a collagen content of 8.07% and an active polysaccharide content of 16.49 mg/g; After compounding, the resulting food material had all the nutritional ingredients of both materials, which made the composition more abundant and allowed nutrition complementation. As for the 3D printing outcome, the increase of the proportion of sea cucumber pulp worsened the printing outcome and gel properties of the composite materials, causing the gel strength to reduce from 1180.86 g·mm to136.40 g·mm. Taken together, the ratio of Hypophthalmichthys molitrix surimi to sea cucumber pulp at 7 : 3 led to a 3D printing food material with the combined nutritional properties of both raw materials and satisfactory printing outcome, which can be used for subsequent research and product development.

国家重点研发计划项目（2018YFD0400603）；（2019YFD0902000）