CN105815366A - Chestnut cake raw material used for 3D printing - Google Patents
Chestnut cake raw material used for 3D printing Download PDFInfo
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- CN105815366A CN105815366A CN201610396348.6A CN201610396348A CN105815366A CN 105815366 A CN105815366 A CN 105815366A CN 201610396348 A CN201610396348 A CN 201610396348A CN 105815366 A CN105815366 A CN 105815366A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a chestnut cake raw material used for 3D printing and belongs to the technical field of preparation of chestnut cake raw materials. The chestnut cake raw material used for the 3D printing comprises the ingredients including flour, eggs, chestnut powder, soya bean lecithin, whole milk powder, shortening, toughening agent, plasticizer, lubricant, cosolvent, flatting agent, dispersant, compatible agent, emulgator, stabilizer, anti-oxygen agent, coagulant aid, antibacterial agent, tasty agent, flavoring agent and sweetening agent. The chestnut cake raw material disclosed by the invention has the advantages that a heating rate, a model melting temperature and a stereoscopic shaping rate during printing can be increased. The chestnut cake raw material disclosed by the invention has the advantages of stable liquidity, certain viscosity, a stable shaping temperature value, high heat resistance, and avoidance of hole blockage during the printing. The chestnut cake raw material disclosed by the invention has the advantages that a chestnut cake product which retains original characteristics and tastes of a chestnut cake and has novel and nice appearance can be made through a 3D printing technology.
Description
Technical field
The invention belongs to cake raw material preparing technical field, be specifically related to a kind of 3D printing chestnut cake raw material.
Background technology
Cake is a kind of ancient Western-style pastry, is usually and is made by baking box, and cake is with egg, white sugar, wheat flour to be primary raw material.With milk, fruit juice, milk powder, XIANGFEN, salad oil, water, shortening, baking powder are adjuvant.A kind of sponge-like dessert is made after stirring, modulate, toasting.
Cake is a kind of wheaten food, it is common that sweet, typical cake is to make in the way of roasting.The material of cake mainly includes flour, sweeting agent (typically sucrose), adhesive (usually egg, vegetarian can replace with gluten and starch), shortening (usually Adeps Bovis seu Bubali or margarine, the cake of low-fat content can replace with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leaven (such as yeast or yeast powder).
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 chestnut cake raw material when " ink ", prints taste and different food.
At present, the defect that cake raw material of the prior art exists is the bad control of mobility of slurry, and the dilutest, printing shaping rate is low；The thickest, easy 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 chestnut cake raw material of model stereo shaping rate become development trend.
Summary of the invention
The present invention provides a kind of 3D printing chestnut cake raw material, low with fusion temperature during solution printer model and model stereo shaping rate, during printing the thickest, the problem such as easy plug-hole, the chestnut cake raw material of the present invention can improve heating rate, the fusion temperature of model and stereo shaping rate during printing；The chestnut cake raw material of the present invention has stable mobility, certain viscosity and stable forming temperature value, heat-resist, will not plug-hole during printing；The chestnut cake raw material of the present invention can pass through 3D printing technique, makes and both remains with chestnut cake raw material primary characteristic and taste, the chestnut cake raw material product that modern design is attractive in appearance again.
For solve above technical problem, the present invention by the following technical solutions:
A kind of 3D prints and uses chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 200-370 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 85-160 part, egg 45-80 part, chest nut powder 35-60 part, soybean lecithin 20-40 part, full-fat cow milk 10-20 part, shortening 5-10 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 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, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chestnut cake raw material feed liquid；
S3, sterilizing: chestnut cake raw material feed liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 42-48 DEG C, i.e. prepares 3D printing chestnut cake raw material after being cooled to temperature≤25 DEG C.
Preferably, described 3D printing chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 200 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 85 parts of flour, 45 parts of egg, chest nut powder 35 parts, soybean lecithin 20 parts, full-fat cow milk 10 parts, shortening 5 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.
The method have the advantages that
(1) the 3D printing chestnut cake raw material of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the 3D printing chestnut cake raw material 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 chestnut cake raw material refine, but direct quantitative is canned, convenient stores and transport, and can ready access upon use, make the raw-material 3D of chestnut cake print and leave factory and realize strange land and print, use easy to operate；
(4) present invention carries out fine grinding and combines refining process to process material chestnut cake raw material, reduce the particle size of material, improve the smooth mouth-feel of chestnut cake, the chestnut cake raw material prepared dissolves rear good fluidity, will not plug-hole when 3D prints as raw material, and the chestnut cake product printed is difficult to grow dim and turns white, the diversification of creative making can be realized, in high precision, complex-curved, that moulding is unique chestnut cake 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 chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 200-370 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 85-160 part, egg 45-80 part, chest nut powder 35-60 part, soybean lecithin 20-40 part, full-fat cow milk 10-20 part, shortening 5-10 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 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, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chestnut cake raw material feed liquid；
S3, sterilizing: chestnut cake raw material feed liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 42-48 DEG C, i.e. prepares 3D printing chestnut cake raw material 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 chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 200 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 85 parts of flour, 45 parts of egg, chest nut powder 35 parts, soybean lecithin 20 parts, full-fat cow milk 10 parts, shortening 5 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46 DEG C, stirring during melting, the speed of stirring is 200r/min, stirring is 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, mixing speed is menophania refining 2h under conditions of 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, mixing speed is menophania refining 0.8h under conditions of 200r/min, obtains chestnut cake raw material feed liquid；
S3, sterilizing: using 100 eye mesh screens to filter the chestnut cake raw material feed liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 92 DEG C after completing, pressure is 160KPa, and sterilization time is 60s；
S4, being 0.085Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out fill, sealing at 42 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare 3D printing chestnut cake raw material.
Embodiment 2
A kind of 3D prints and uses chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 370 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: 160 parts of flour, 80 parts of egg, chest nut powder 60 parts, soybean lecithin 40 parts, full-fat cow milk 20 parts, shortening 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, stirring during melting, the speed of stirring is 20r/min, stirring is 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, mixing speed is menophania refining 0.5h under conditions of 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, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chestnut cake raw material feed liquid；
S3, sterilizing: using 200 eye mesh screens to filter the chestnut cake raw material feed liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 96 DEG C after completing, pressure is 200KPa, and sterilization time is 30s；
S4, being 0.089Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out fill, sealing at 48 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare 3D printing chestnut cake raw material.
Embodiment 3
A kind of 3D prints and uses chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 250 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: 100 parts of flour, 60 parts of egg, chest nut powder 45 parts, soybean lecithin 25 parts, full-fat cow milk 12 parts, shortening 8 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 48 DEG C, stirring during melting, the speed of stirring is 150r/min, stirring is 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, mixing speed is menophania refining 1.2h under conditions of 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, mixing speed is menophania refining 0.6h under conditions of 250r/min, obtains chestnut cake raw material feed liquid；
S3, sterilizing: using 150 eye mesh screens to filter the chestnut cake raw material feed liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 94 DEG C after completing, pressure is 180KPa, and sterilization time is 45s；
S4, being 0.087Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out fill, sealing at 45 DEG C, is cooled to after temperature is 22 DEG C i.e. prepare 3D printing chestnut cake raw material.
Embodiment 4
A kind of 3D prints and uses chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 315 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: 140 parts of flour, 70 parts of egg, chest nut powder 50 parts, soybean lecithin 30 parts, full-fat cow milk 17 parts, shortening 8 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Mali pumilae instant powder, full-fat cow milk, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, stirring during melting, the speed of stirring is 20r/min, stirring is 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, mixing speed is menophania refining 0.5h under conditions of 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, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chestnut cake raw material feed liquid；
S3, sterilizing: using 200 eye mesh screens to filter the chestnut cake raw material feed liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 95 DEG C after completing, pressure is 170KPa, and sterilization time is 40s；
S4, being 0.088Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out fill, sealing at 46 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare 3D printing chestnut cake raw material.
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 the claims submitted to.
Claims (2)
1. a 3D prints and uses chestnut cake raw material, it is characterized in that, in units of weight portion, including following raw material: major ingredient 200-370 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 85-160 part, egg 45-80 part, chest nut powder 35-60 part, soybean lecithin 20-40 part, full-fat cow milk 10-20 part, shortening 5-10 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 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 cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chestnut cake raw material, its preparation method comprises the following steps:
S1, mixing: it is flowing liquid that flour, egg, chest nut powder, soybean lecithin, full-fat cow milk, shortening water proof heating means melt, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 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, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chestnut cake raw material feed liquid；
S3, sterilizing: chestnut cake raw material feed liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chestnut cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out fill, sealing at being 42-48 DEG C, i.e. prepares 3D printing chestnut cake raw material after being cooled to temperature≤25 DEG C.
3D printing chestnut cake raw material the most according to claim 1, it is characterized in that, described 3D printing chestnut cake raw material, in units of weight portion, including following raw material: major ingredient 200 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 85 parts of flour, 45 parts of egg, chest nut powder 35 parts, soybean lecithin 20 parts, full-fat cow milk 10 parts, shortening 5 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.
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| Application Number | Priority Date | Filing Date | Title |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432444A (en) * | 2014-11-21 | 2015-03-25 | 安徽省库仑动力自动化科技有限公司 | Method for producing cake through 3D printing |
| CN205161720U (en) * | 2015-11-17 | 2016-04-20 | 广州三的模型设计有限公司 | A 3D printing device for cake production |
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2016
- 2016-06-07 CN CN201610396348.6A patent/CN105815366A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432444A (en) * | 2014-11-21 | 2015-03-25 | 安徽省库仑动力自动化科技有限公司 | Method for producing cake through 3D printing |
| CN205161720U (en) * | 2015-11-17 | 2016-04-20 | 广州三的模型设计有限公司 | A 3D printing device for cake production |
Non-Patent Citations (1)
| Title |
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| 《家庭实用保健大全》编辑组: "《家庭实用保健大全》", 30 November 1990, 海洋出版社 * |
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