CN105767408A - Preparation method of new chocolate for 3D printing - Google Patents
Preparation method of new chocolate for 3D printing Download PDFInfo
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- CN105767408A CN105767408A CN201610171266.1A CN201610171266A CN105767408A CN 105767408 A CN105767408 A CN 105767408A CN 201610171266 A CN201610171266 A CN 201610171266A CN 105767408 A CN105767408 A CN 105767408A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 74
- 238000010146 3D printing Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 87
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000007670 refining Methods 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 238000002844 melting Methods 0.000 claims abstract description 15
- 230000008018 melting Effects 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 63
- 239000007788 liquid Substances 0.000 claims description 42
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 29
- 239000011591 potassium Substances 0.000 claims description 29
- 229910052700 potassium Inorganic materials 0.000 claims description 29
- 239000003963 antioxidant agent Substances 0.000 claims description 28
- 230000003078 antioxidant effect Effects 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 23
- 230000000844 anti-bacterial effect Effects 0.000 claims description 21
- 239000006184 cosolvent Substances 0.000 claims description 21
- 239000002270 dispersing agent Substances 0.000 claims description 21
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 230000016615 flocculation Effects 0.000 claims description 21
- 238000005189 flocculation Methods 0.000 claims description 21
- 235000013355 food flavoring agent Nutrition 0.000 claims description 21
- 239000000314 lubricant Substances 0.000 claims description 21
- 239000004014 plasticizer Substances 0.000 claims description 21
- 239000003381 stabilizer Substances 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 239000012745 toughening agent Substances 0.000 claims description 21
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 15
- 229940083466 soybean lecithin Drugs 0.000 claims description 15
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 14
- 239000012752 auxiliary agent Substances 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 235000012424 soybean oil Nutrition 0.000 claims description 14
- 239000003549 soybean oil Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- -1 compatilizer Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 7
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical group CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims description 7
- QZCLKYGREBVARF-UHFFFAOYSA-N Acetyl tributyl citrate Chemical compound CCCCOC(=O)CC(C(=O)OCCCC)(OC(C)=O)CC(=O)OCCCC QZCLKYGREBVARF-UHFFFAOYSA-N 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 7
- LPIDCVUFMJNZRH-SNAWJCMRSA-N CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O Chemical compound CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O LPIDCVUFMJNZRH-SNAWJCMRSA-N 0.000 claims description 7
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004593 Epoxy Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 229920002125 Sokalan® Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 235000010419 agar Nutrition 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 150000004665 fatty acids Chemical class 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 229940028843 inosinic acid Drugs 0.000 claims description 7
- 235000013902 inosinic acid Nutrition 0.000 claims description 7
- 239000004245 inosinic acid Substances 0.000 claims description 7
- 239000011344 liquid material Substances 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 229920002401 polyacrylamide Polymers 0.000 claims description 7
- 239000004584 polyacrylic acid Substances 0.000 claims description 7
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 7
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 7
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 7
- 235000007686 potassium Nutrition 0.000 claims description 7
- 235000010408 potassium alginate Nutrition 0.000 claims description 7
- 239000000737 potassium alginate Substances 0.000 claims description 7
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 7
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000007639 printing Methods 0.000 abstract description 9
- 238000000465 moulding Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 5
- 230000004927 fusion Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000004512 die casting Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a preparation method of a new chocolate for 3D printing and belongs to the technical field of chocolate preparation. Mixing, refining, sterilizing, filling, sealing and other steps are carried out to obtain the chocolate for 3D printing. The preparation method can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable flowability and a certain viscosity and a stable molding temperature value, is good in heat resistance, and does not block the holes during the printing. A 3D printing technology is used to prepare chocolate products which maintain the original characteristics and tastes of the chocolates, and novel and beautiful in appearance.
Description
[technical field]
The invention belongs to chocolate making technology field, the preparation method being specifically related to a kind of novel 3D printing 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 chocolate of model stereo shaping rate become development trend.
[summary of the invention]
The preparation method that the present invention provides a kind of novel 3D printing 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:
The preparation method of a kind of novel 3D printing chocolate, comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 43-45 DEG C, during melting stir, the speed of stirring is 20-100r/min, stirring be 21-22 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 100-200W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 1-2h when mixing speed is 200-400r/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 100-150W at ultrasonic power, temperature is 35-38 DEG C, menophania refining 0.6-0.8h 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, being 0.09-0.095Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares novel 3D printing chocolate after being cooled to temperature≤25 DEG C；
Described toughener is Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone.
Preferably, described 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 60-80 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32-60 part, milk powder 18-20 part, soybean lecithin 10-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 9-10 part.
The method have the advantages that
(1) the novel 3D printing chocolate of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the novel 3D printing 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 chocolate, in units of weight portion, including following raw material: major ingredient 60-100 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32-60 part, milk powder 18-20 part, soybean lecithin 10-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 9-10 part；
Described toughener is Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing 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 43-45 DEG C, during melting stir, the speed of stirring is 20-100r/min, stirring be 21-22 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 100-200W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 1-2h when mixing speed is 200-400r/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 100-150W at ultrasonic power, temperature is 35-38 DEG C, menophania refining 0.6-0.8h 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 98-100 DEG C after completing, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, being 0.09-0.095Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares novel 3D printing 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 novel 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 60 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32 parts, milk powder 18 parts, soybean lecithin 10 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, plasticizer 0.5 part, lubricant 0.5 part, cosolvent 0.5 part, levelling agent 0.6 part, dispersant 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antibacterial 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweeting agent 9 parts；
Described toughener is Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing 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 43 DEG C, during melting stir, the speed of stirring is 100r/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 100W at ultrasonic power, temperature is 40 DEG C, menophania refining 2h when mixing speed is 200r/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, being 0.09Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is carry out fill, sealing at 40 DEG C, and being cooled to temperature is namely prepare novel 3D printing chocolate after 25 DEG C.
Embodiment 2
A kind of novel 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 90 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 60 parts, milk powder 20 parts, soybean lecithin 10 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 Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing 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 45 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-22 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, lubricant, cosolvent, levelling agent, dispersant, compatilizer, emulsifying agent is 200W at ultrasonic power, temperature is 50 DEG C, menophania refining 1h 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 150W at ultrasonic power, temperature is 38 DEG C, when mixing speed is 300r/min, menophania refining 0.6h, 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, being 0.095Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is carry out fill, sealing at 45 DEG C, and being cooled to temperature is namely prepare novel 3D printing chocolate after 22 DEG C.
Embodiment 3
A kind of novel 3D printing 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 42 parts, milk powder 18 parts, soybean lecithin 10 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, 0.4 part of antioxidant, flocculation aid 0.4 part, antibacterial 0.4 part, tasty agents 0.4 part, flavouring agent 0.4 part, sweeting agent 9 parts；
Described toughener is Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing 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 44 DEG C, during melting stir, the speed of stirring is 70r/min, stirring be 21-22 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 150W 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 150W at ultrasonic power, temperature is 36 DEG C, when mixing speed is 250r/min, menophania refining 0.7h, 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, being 0.093Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is carry out fill, sealing at 45 DEG C, and being cooled to temperature is namely prepare novel 3D printing chocolate after 25 DEG C.
Embodiment 4
A kind of novel 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 60 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 40 parts, milk powder 20 parts, soybean lecithin 10 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, 1.2 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 Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing 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 45 DEG C, during melting stir, the speed of stirring is 80r/min, stirring be 21-22 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, compatilizer, emulsifying agent is 200W at ultrasonic power, temperature is 40 DEG C, menophania refining 1.8h when mixing speed is 200r/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 200r/min, menophania refining 0.6h, 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, being 0.095Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is carry out fill, sealing at 85 DEG C, and being cooled to temperature is namely prepare novel 3D printing chocolate after 25 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. the preparation method of a novel 3D printing chocolate, it is characterised in that comprise the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 43-45 DEG C, during melting stir, the speed of stirring is 20-100r/min, stirring be 21-22 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 100-200W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 1-2h when mixing speed is 200-400r/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 100-150W at ultrasonic power, temperature is 35-38 DEG C, menophania refining 0.6-0.8h 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, being 0.09-0.095Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 40-50 DEG C, namely prepares novel 3D printing chocolate after being cooled to temperature≤25 DEG C；
Described toughener is Dupont 30707；Described plasticizer is one or more in ATBC, 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 stearoyl lactylates potassium；Described stabilizer is guar gum；Described antioxidant is food grade antioxidant 9701；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is glucose；Described flavouring agent is methyl cyclopentenyl ketone.
2. the preparation method of 3D printing chocolate according to claim 1, it is characterized in that, described 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 60-80 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32-60 part, milk powder 18-20 part, soybean lecithin 10-20 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 9-10 part.
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