CN105767412A - Chocolate for 3D printing - Google Patents
Chocolate for 3D printing Download PDFInfo
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- CN105767412A CN105767412A CN201610171346.7A CN201610171346A CN105767412A CN 105767412 A CN105767412 A CN 105767412A CN 201610171346 A CN201610171346 A CN 201610171346A CN 105767412 A CN105767412 A CN 105767412A
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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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y70/00—Materials specially adapted for additive manufacturing
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a chocolate for 3D printing and belongs to the technical field of chocolate preparation. The chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soybean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatibilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent, and a sweetener. A preparation method of the chocolate provided by the invention can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable liquidity 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, be specifically related to a kind of 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 present invention provides a kind of 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:
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 50-100 part, auxiliary agent 10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-60 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 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 4-10 part；
Described toughener include Dupont 30707, LG-DOW 8402, raise in sub-BASF V5110J one or more；
Described plasticizer includes 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 includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent includes one or more in stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer includes one or more in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum；
Described antioxidant includes food grade antioxidant 9701, food grade antioxidant BHT, the different VC potassium of food grade antioxidant, food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents includes one or more in inosinic acid potassium, guanyl potassium；
Described sweeting agent includes one or more in glucose, fructose, sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 100-300W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 0.5-2h 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 100-200W 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 rapidly fill, sealing at being 40-50 DEG C, prevent from absorbing moisture and oxidized, after being cooled to temperature≤25 DEG C, namely prepare 3D printing chocolate.
Preferably, described 3D printing chocolate, it is characterised in that, 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.
Preferably, described 3D printing chocolate, it is characterised in that, in units of weight portion, including following raw material: major ingredient 80 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 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 5 parts.
The method have the advantages that
(1) the 3D printing chocolate of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the 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 50-100 part, auxiliary agent 10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-60 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 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 4-10 part；
Described toughener include Dupont 30707, LG-DOW 8402, raise in sub-BASF V5110J one or more；
Described plasticizer includes 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 includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent includes one or more in stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer includes one or more in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum；
Described antioxidant includes food grade antioxidant 9701, food grade antioxidant BHT, the different VC potassium of food grade antioxidant, food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents includes one or more in inosinic acid potassium, guanyl potassium；
Described sweeting agent includes one or more in glucose, fructose, sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 100-300W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 0.5-2h 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 100-200W 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 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 printing chocolate, in units of weight portion, including following raw material: major ingredient 50 parts, auxiliary agent 10 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25 parts, soybean lecithin 10 parts, milk powder 15 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 4 parts；
Described toughener is Dupont 30707；
Described plasticizer is ATBC；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: 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 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 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 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, 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 chocolate after 25 DEG C.
Embodiment 2
A kind of 3D printing chocolate, 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 includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is CSL；
Described stabilizer is locust bean gum；
Described antioxidant is food grade antioxidant BHT；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is guanyl potassium；
Described sweeting agent is fructose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 chocolate after 23 DEG C.
Embodiment 3
A kind of 3D printing chocolate, 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 42 parts, soybean lecithin 15 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1.2 parts, plasticizer 1.2 parts, lubricant 1.2 parts, cosolvent 1.2 parts, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 0.7 part of antioxidant, flocculation aid 0.7 part, antibacterial 0.6 part, tasty agents 0.6 part, flavouring agent 0.6 part, sweeting agent 7 parts；
Described toughener is for raising sub-BASF V5110J；
Described plasticizer is ATBC；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is diacetyl tartarate monoglyceride；
Described stabilizer is carrageenan；
Described antioxidant is the different VC potassium of food grade antioxidant；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is guanyl potassium；
Described sweeting agent is sucrose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 200W at ultrasonic power, temperature is 45 DEG C, menophania refining 1.2h 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 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 chocolate after 22 DEG C.
Embodiment 4
A kind of 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, soybean lecithin 10 parts, milk powder 18 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, LG-DOW 8402；
Described plasticizer is 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 diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer is carrageenan, xanthan gum；
Described antioxidant is food grade antioxidant BHA, 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 sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 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 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 chocolate after 25 DEG C.
Embodiment 5
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 80 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 40 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 part, dispersant 1 part, compatilizer 1 part, 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 5 parts；
Described toughener is Dupont 30707, LG-DOW 8402, raises sub-BASF V5110J；
Described plasticizer includes for ATBC, epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer is the one in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum or many；
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, guanyl potassium；
Described sweeting agent is glucose, fructose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 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 (3)
1. a 3D printing chocolate, it is characterised in that in units of weight portion, including following raw material: major ingredient 50-100 part, auxiliary agent 10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-60 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 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 4-10 part；
Described toughener include Dupont 30707, LG-DOW 8402, raise in sub-BASF V5110J one or more；
Described plasticizer includes 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 includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent includes one or more in stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer includes one or more in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum；
Described antioxidant includes food grade antioxidant 9701, food grade antioxidant BHT, the different VC potassium of food grade antioxidant, food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents includes one or more in inosinic acid potassium, guanyl potassium；
Described sweeting agent includes one or more in glucose, fructose, sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 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 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 100-300W at ultrasonic power, temperature is 40-50 DEG C, menophania refining 0.5-2h 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 100-200W 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 chocolate after being cooled to temperature≤25 DEG C.
2. 3D printing chocolate according to claim 1, it is characterised in that 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.
3. 3D printing chocolate according to claim 1, it is characterised in that in units of weight portion, including following raw material: major ingredient 80 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 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 5 parts.
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| CN201610171346.7A CN105767412A (en) | 2016-03-24 | 2016-03-24 | Chocolate for 3D printing |
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| CN201610171346.7A CN105767412A (en) | 2016-03-24 | 2016-03-24 | Chocolate for 3D printing |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
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