CN105724706A - Cocoa butter substitute type chocolate for 3D printing - Google Patents
Cocoa butter substitute type chocolate for 3D printing Download PDFInfo
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- CN105724706A CN105724706A CN201610171270.8A CN201610171270A CN105724706A CN 105724706 A CN105724706 A CN 105724706A CN 201610171270 A CN201610171270 A CN 201610171270A CN 105724706 A CN105724706 A CN 105724706A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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Abstract
The invention discloses cocoa butter substitute type chocolate for 3D printing, and belongs to the technical field of chocolate preparation. The cocoa butter substitute type chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soya bean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersing agent, a compatilizer, an emulsifier, a stabilizing agent, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent and a sweetening agent. By adopting the cocoa butter substitute type chocolate disclosed by the invention, the heating velocity in printing, the mold melting temperature and the three-dimensional molding rate can be increased; the cocoa butter substitute type chocolate disclosed by the invention has stable flowability, certain viscosity and stable molding temperature, is good in heat resistance, and does not block holes in printing; due to a 3D printing technique, original characteristics and taste of the cocoa butter substitute type chocolate disclosed by the invention can be maintained, and a chocolate product which is novel and attractive in appearance can be molded.
Description
[technical field]
The invention belongs to chocolate making technology field, be specifically related to a kind of 3D printing cocoa butter substitute type chocolate.
[background technology]
Chocolate is mainly made with cocoa butter for primary raw material, has fertile smooth mouthfeel and strong and the fragrance of uniqueness, deep liking by consumer of various countries.But, chocolate is a kind of phitosite, and fat and sugar class content is higher, and protein content is on the low side.Additionally, ultra-fine microcrystalline cellulose is the natural polymer extracted from plant, nonpoisonous and tasteless, energy is not provided for human body, it it is the material of a kind of low heat value, high microsteping content, itself there is oils and fats sense, the effect improving food mouthfeel can be played while reducing heat, add the health care of chocolate dietary fiber aspect on the other hand.
3D printing technique is to design a model as source with Computerized three-dimensional, the discrete and numerical control molding system by software hierarchy, printed material is successively piled up bonding, final superposition molding, produces entity products.Utilize 3D printing technique can complete varied printing in kind, from medical treatment to manufacture, from historical relic's protection to scientific research.Recently, the feeler that 3D prints extends to again field of food, and scientist have developed the 3D printer for food, by the raw-food material such as chocolate, butter when " ink ", prints taste and different food.
At present, there is the bad control of mobility haveing the drawback that slurry in chocolate of the prior art, too rare, printing shaping rate is low；Too thick, it is easy to plug-hole；During printer model, fusion temperature is low.
Therefore, when developing a kind of printer model, fusion temperature and high, the nutritious 3D printing cocoa butter substitute type chocolate of model stereo shaping rate become development trend.
[summary of the invention]
The present invention provides a kind of 3D printing cocoa butter substitute type chocolate, during to solve printer model, fusion temperature and model stereo shaping rate are low, during printing too thick, it is easy to the problems such as plug-hole, the heating rate when chocolate of the present invention can improve printing, the fusion temperature of model and stereo shaping rate；The chocolate of the present invention has stable mobility, certain viscosity and stable forming temperature value, heat-resist, will not plug-hole during printing；The chocolate of the present invention can pass through 3D printing technique, makes and both remains with chocolate primary characteristic and taste, the chocolate product that modern design is attractive in appearance again.
For solving above technical problem, the present invention by the following technical solutions:
A kind of 3D prints with cocoa butter substitute type chocolate, in units of weight portion, including following raw material: major ingredient 70-100 part, auxiliary agent 20-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45-60 part, soybean lecithin 10-20 part, milk powder 15-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1-2 part, plasticizer 1-2 part, lubricant 1-2 part, cosolvent 1-2 part, levelling agent 1-1.5 part, dispersant 1-1.5 part, compatilizer 1-1.5 part, emulsifying agent 1-1.5 part, stabilizer 1-1.5 part, antioxidant 1-1.2 part, flocculation aid 1-1.2 part, antibacterial 1-1.2 part, tasty agents 1-1.2 part, flavouring agent 1-1.2 part, sweeting agent 6-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, during melting stir, the speed of stirring is 20-200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200-300W at ultrasonic power, temperature is 45-50 DEG C, menophania refining 0.5-1.5h when mixing speed is 300-400r/min, obtain menophania refining feed liquid, refine to menophania again and feed liquid is added stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, menophania refining 0.4-0.8h when mixing speed is 200-300r/min, obtain chocolate liquid；
S3, sterilizing: adopting 100-200 eye mesh screen to filter the step S2 chocolate liquid prepared, carry out sterilization treatment, condition: temperature is 98-102 DEG C after completing, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: be 0.09-0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares 3D printing cocoa butter substitute type chocolate after being cooled to temperature≤25 DEG C.
Preferably, described 3D printing cocoa butter substitute type chocolate, in units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45 parts, soybean lecithin 10 parts, milk powder 15 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts.
The method have the advantages that
(1) the 3D printing cocoa butter substitute type chocolate of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the 3D printing cocoa butter substitute type chocolate of the present invention contains the cellulose components of soybean lecithin, can improve model stereo shaping rate；
(3) present invention does not carry out homoiothermic use by tradition after conching, but direct quantitative is canned, convenient stores and transport, and can ready access upon use, make the 3D of chocolate print and leave factory and realize strange land and print, use easy to operate；
(4) chocolate mass is carried out fine grinding in conjunction with refining process to process material by the present invention, reduce the particle size of material, improve the smooth mouth-feel of chocolate, the chocolate prepared dissolves rear good fluidity, will not plug-hole when printing for 3D as raw material, and the chocolate product printed not easily grows dim and turns white, the diversification of creative making can be realized, in high precision, complex-curved, that moulding is unique chocolate product, overturns traditional die casting pattern, it is completely free of mould constraint, meets the customized market of personalization of people.
[detailed description of the invention]
For ease of being more fully understood that the present invention, being illustrated by following instance, these examples belong to protection scope of the present invention, but are not intended to protection scope of the present invention.
In an embodiment, described 3D printing cocoa butter substitute type chocolate, in units of weight portion, including following raw material: major ingredient 70-100 part, auxiliary agent 20-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45-60 part, soybean lecithin 10-20 part, milk powder 15-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1-2 part, plasticizer 1-2 part, lubricant 1-2 part, cosolvent 1-2 part, levelling agent 1-1.5 part, dispersant 1-1.5 part, compatilizer 1-1.5 part, emulsifying agent 1-1.5 part, stabilizer 1-1.5 part, antioxidant 1-1.2 part, flocculation aid 1-1.2 part, antibacterial 1-1.2 part, tasty agents 1-1.2 part, flavouring agent 1-1.2 part, sweeting agent 6-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, during melting stir, the speed of stirring is 20-200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200-300W at ultrasonic power, temperature is 45-50 DEG C, menophania refining 0.5-1.5h when mixing speed is 300-400r/min, obtain menophania refining feed liquid, refine to menophania again and feed liquid is added stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, menophania refining 0.4-0.8h when mixing speed is 200-300r/min, obtain chocolate liquid；
S3, sterilizing: adopting 100-200 eye mesh screen to filter the step S2 chocolate liquid prepared, carry out sterilization treatment, condition: temperature is 98-102 DEG C after completing, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: be 0.09-0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares 3D printing cocoa butter substitute type chocolate after being cooled to temperature≤25 DEG C.
Below by more specifically embodiment, the present invention will be described.
Embodiment 1
A kind of 3D prints and uses cocoa butter substitute type chocolate, and in units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45 parts, soybean lecithin 10 parts, milk powder 15 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46 DEG C, during melting stir, the speed of stirring is 200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200W at ultrasonic power, temperature is 45 DEG C, menophania refining 1.5h when mixing speed is 300r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in menophania refining feed liquid again is 100W at ultrasonic power, temperature is 35 DEG C, when mixing speed is 200r/min, menophania refining 0.8h, obtains chocolate liquid；
S3, sterilizing: adopting 100 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 98 DEG C after completing, pressure is 210KPa, and sterilization time is 20s；
S4, fill, sealing: be 0.09Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is carry out fill, sealing at 40 DEG C, and being cooled to temperature is namely prepare 3D printing cocoa butter substitute type chocolate after 25 DEG C.
Embodiment 2
A kind of 3D prints and uses cocoa butter substitute type chocolate, and in units of weight portion, including following raw material: major ingredient 100 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 60 parts, soybean lecithin 20 parts, milk powder 20 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts, plasticizer 2 parts, lubricant 2 parts, cosolvent 2 parts, levelling agent 1.5 parts, dispersant 1.5 parts, compatilizer 1.5 parts, emulsifying agent 1.5 parts, stabilizer 1.5 parts, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antibacterial 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweeting agent 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 300W at ultrasonic power, temperature is 50 DEG C, menophania refining 0.5h when mixing speed is 400r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in menophania refining feed liquid again is 200W at ultrasonic power, temperature is 40 DEG C, when mixing speed is 300r/min, menophania refining 0.4h, obtains chocolate liquid；
S3, sterilizing: adopting 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 102 DEG C after completing, pressure is 230KPa, and sterilization time is 10s；
S4, fill, sealing: be 0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is carry out fill, sealing at 50 DEG C, and being cooled to temperature is namely prepare 3D printing cocoa butter substitute type chocolate after 23 DEG C.
Embodiment 3
A kind of 3D prints and uses cocoa butter substitute type chocolate, and in units of weight portion, including following raw material: major ingredient 85 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 52 parts, soybean lecithin 15 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1.5 parts, plasticizer 1.5 parts, lubricant 1.5 parts, cosolvent 1.5 parts, levelling agent 1.2 parts, dispersant 1.2 parts, compatilizer 1.2 parts, emulsifying agent 1.2 parts, stabilizer 1.2 parts, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 8 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 48 DEG C, during melting stir, the speed of stirring is 150r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 250W at ultrasonic power, temperature is 48 DEG C, menophania refining 1h when mixing speed is 350r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in menophania refining feed liquid again is 150W at ultrasonic power, temperature is 38 DEG C, when mixing speed is 250r/min, menophania refining 0.6h, obtains chocolate liquid；
S3, sterilizing: adopting 150 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 100 DEG C after completing, pressure is 220KPa, and sterilization time is 15s；
S4, fill, sealing: be 0.095Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is carry out fill, sealing at 45 DEG C, and being cooled to temperature is namely prepare 3D printing cocoa butter substitute type chocolate after 22 DEG C.
Embodiment 4
A kind of 3D prints and uses cocoa butter substitute type chocolate, and in units of weight portion, including following raw material: major ingredient 75 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 50 parts, soybean lecithin 10 parts, milk powder 15 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 47 DEG C, during melting stir, the speed of stirring is 200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200W at ultrasonic power, temperature is 45 DEG C, menophania refining 1.5h when mixing speed is 300r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in menophania refining feed liquid again is 200W at ultrasonic power, temperature is 40 DEG C, when mixing speed is 300r/min, menophania refining 0.4h, obtains chocolate liquid；
S3, sterilizing: adopting 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 102 DEG C after completing, pressure is 230KPa, and sterilization time is 10s；
S4, fill, sealing: be 0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is carry out fill, sealing at 50 DEG C, and being cooled to temperature is namely prepare 3D printing cocoa butter substitute type chocolate after 25 DEG C.
Embodiment 5
A kind of 3D prints and uses cocoa butter substitute type chocolate, and in units of weight portion, including following raw material: major ingredient 95 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 60 parts, soybean lecithin 20 parts, milk powder 15 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts, plasticizer 2 parts, lubricant 2 parts, cosolvent 2 parts, levelling agent 1.5 parts, dispersant 1.5 parts, compatilizer 1.5 parts, emulsifying agent 1.5 parts, stabilizer 1.5 parts, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antibacterial 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweeting agent 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 300W at ultrasonic power, temperature is 50 DEG C, menophania refining 0.5h when mixing speed is 400r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in menophania refining feed liquid again is 200W at ultrasonic power, temperature is 40 DEG C, when mixing speed is 300r/min, menophania refining 0.4h, obtains chocolate liquid；
S3, sterilizing: adopting 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 102 DEG C after completing, pressure is 230KPa, and sterilization time is 10s；
S4, fill, sealing: be 0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is carry out fill, sealing at 50 DEG C, and being cooled to temperature is namely prepare 3D printing cocoa butter substitute type chocolate after 23 DEG C.
Above content is it cannot be assumed that the present invention is embodied as being confined to these explanations; for general technical staff of the technical field of the invention; without departing under present inventive concept premise; some simple deduction or replace can also be made, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted claims.
Claims (2)
1. a 3D prints with cocoa butter substitute type chocolate, it is characterized in that, in units of weight portion, including following raw material: major ingredient 70-100 part, auxiliary agent 20-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45-60 part, soybean lecithin 10-20 part, milk powder 15-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1-2 part, plasticizer 1-2 part, lubricant 1-2 part, cosolvent 1-2 part, levelling agent 1-1.5 part, dispersant 1-1.5 part, compatilizer 1-1.5 part, emulsifying agent 1-1.5 part, stabilizer 1-1.5 part, antioxidant 1-1.2 part, flocculation aid 1-1.2 part, antibacterial 1-1.2 part, tasty agents 1-1.2 part, flavouring agent 1-1.2 part, sweeting agent 6-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxy soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fatty acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is distillation monoglyceride；Described stabilizer is xanthan gum；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is guanyl potassium；Described sweeting agent is maltose；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing cocoa butter substitute type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, during melting stir, the speed of stirring is 20-200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200-300W at ultrasonic power, temperature is 45-50 DEG C, menophania refining 0.5-1.5h when mixing speed is 300-400r/min, obtain menophania refining feed liquid, refine to menophania again and feed liquid is added stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, menophania refining 0.4-0.8h when mixing speed is 200-300r/min, obtain chocolate liquid；
S3, sterilizing: adopting 100-200 eye mesh screen to filter the step S2 chocolate liquid prepared, carry out sterilization treatment, condition: temperature is 98-102 DEG C after completing, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: be 0.09-0.099Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares 3D printing cocoa butter substitute type chocolate after being cooled to temperature≤25 DEG C.
2. 3D printing cocoa butter substitute type chocolate according to claim 1, it is characterised in that in units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 45 parts, soybean lecithin 10 parts, milk powder 15 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts.
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