CN105815518A - Preparation method of novel palmin type chocolate for 3D printing - Google Patents
Preparation method of novel palmin type chocolate for 3D printing Download PDFInfo
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- CN105815518A CN105815518A CN201610171282.0A CN201610171282A CN105815518A CN 105815518 A CN105815518 A CN 105815518A CN 201610171282 A CN201610171282 A CN 201610171282A CN 105815518 A CN105815518 A CN 105815518A
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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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
-
- 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
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Abstract
The invention discloses a preparation method of novel palmin type chocolate for 3D printing and belongs to the technical field of chocolate preparation. The novel palmin type chocolate for 3D printing is obtained through the steps of mixing, refining, sterilizing, filling, sealing and the like. The chocolate can increase the temperature raising rate during printing, the model melting temperature and the 3D forming rate. The chocolate has stable liquidity, certain viscosity and a stable forming temperature value, is good in heat tolerance and can not block holes during printing. By means of the 3D printing technology, chocolate products which can retain original features and taste of chocolate and are novel and attractive in appearance are prepared.
Description
[technical field]
The invention belongs to chocolate making technology field, be specifically related to the preparation method of a kind of novel 3D printing palmin type chocolate.
[background technology]
Chocolate is mainly made with cocoa butter for primary raw material, has fertile smooth mouthfeel and the strong and fragrance of uniqueness, is deeply liked 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 is a kind of low heat value, the material of high microsteping content, itself there is oils and fats sense, the effect improving food mouthfeel can be played while reducing heat, on the other hand add the health care in terms of chocolate dietary fiber.
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, the defect that chocolate 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 novel 3D printing palmin type chocolate of model stereo shaping rate become development trend.
[summary of the invention]
The present invention provides the preparation method of a kind of novel 3D printing palmin type chocolate, low with fusion temperature during solution printer model and model stereo shaping rate, during printing the thickest, the problems such as easy plug-hole, the chocolate of the present invention can improve heating rate, the fusion temperature of model and stereo shaping rate during printing；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 solve above technical problem, the present invention by the following technical solutions:
The preparation method of a kind of novel 3D printing palmin type 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 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 100-200W at ultrasonic power, temperature is 40-45 DEG C, mixing speed is menophania refining 1-2h under conditions of 200-300r/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 chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 98-102 DEG C after completing, and 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, i.e. prepares novel 3D printing palmin type chocolate after being cooled to temperature≤25 DEG C；
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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Preferably, described novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 50-70 part, auxiliary agent 10-20 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-32 part, soybean lecithin 10-20 part, milk powder 15-18 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-1 part, plasticizer 0.5-1 part, lubricant 0.5-1 part, cosolvent 0.5-1 part, levelling agent 0.6-1 part, dispersant 0.6-1 part, compatilizer 0.6-1 part, emulsifying agent 0.6-1 part, stabilizer 0.6-1 part, antioxidant 0.2-1 part, flocculation aid 0.2-1 part, antibacterial 0.2-1 part, tasty agents 0.2-1 part, flavouring agent 0.2-1 part, sweeting agent 4-6 part.
The method have the advantages that
(1) the novel 3D printing palmin type chocolate of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the novel 3D printing palmin type chocolate of the present invention contains the cellulose components of soybean lecithin, can improve model stereo shaping rate；
(3) present invention does not carry out homoiothermic use by tradition after conching, but direct quantitative is canned, convenient stores and transport, and can ready access upon use, make the 3D of chocolate print and leave factory and realize strange land and print, use easy to operate；
(4) present invention carries out fine grinding and combines refining process to process material chocolate mass, 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 3D prints as raw material, and the chocolate 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 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 novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 50-70 part, auxiliary agent 10-20 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-32 part, soybean lecithin 10-20 part, milk powder 15-18 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-1 part, plasticizer 0.5-1 part, lubricant 0.5-1 part, cosolvent 0.5-1 part, levelling agent 0.6-1 part, dispersant 0.6-1 part, compatilizer 0.6-1 part, emulsifying agent 0.6-1 part, stabilizer 0.6-1 part, antioxidant 0.2-1 part, flocculation aid 0.2-1 part, antibacterial 0.2-1 part, tasty agents 0.2-1 part, flavouring agent 0.2-1 part, sweeting agent 4-6 part；
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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, during melting stir, the speed of stirring is 20-200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 100-200W at ultrasonic power, temperature is 40-45 DEG C, mixing speed is menophania refining 1-2h under conditions of 200-300r/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 chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 98-102 DEG C after completing, and 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, i.e. prepares novel 3D printing palmin type chocolate after being cooled to temperature≤25 DEG C.
Below by more specifically embodiment, the present invention will be described.
Embodiment 1
A kind of novel 3D printing palmin type 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 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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 46 DEG C, during melting stir, the speed of stirring is 200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 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 chocolate liquid；
S3, sterilizing: using 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 to carry out fill, sealing at 40 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare novel 3D printing palmin type chocolate.
Embodiment 2
A kind of novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32 parts, soybean lecithin 20 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts；
Described toughener is 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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200W at ultrasonic power, temperature is 45 DEG C, mixing speed is menophania refining 1h 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 200W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, fill: above-mentioned chocolate liquid using 200 eye mesh screens filter, carries 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 to carry out fill, sealing at 50 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare novel 3D printing palmin type chocolate.
Embodiment 3
A kind of novel 3D printing palmin type 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 28 parts, soybean lecithin 15 parts, milk powder 17 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.8 part, plasticizer 0.8 part, lubricant 0.7 part, cosolvent 0.7 part, levelling agent 0.8 part, dispersant 0.8 part, compatilizer 0.8 part, emulsifying agent 0.8 part, stabilizer 0.8 part, 0.6 part of antioxidant, flocculation aid 0.6 part, antibacterial 0.6 part, tasty agents 0.6 part, flavouring agent 0.6 part, sweeting agent 5 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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 48 DEG C, during melting stir, the speed of stirring is 150r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 150W at ultrasonic power, temperature is 43 DEG C, mixing speed is menophania refining 1.5h under conditions of 250r/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 chocolate liquid；
S3, sterilizing: using 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 to carry out fill, sealing at 45 DEG C, is cooled to after temperature is 22 DEG C i.e. prepare novel 3D printing palmin type chocolate.
Embodiment 4
A kind of novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 65 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32 parts, soybean lecithin 15 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1 part of antioxidant, flocculation aid 1 part, antibacterial 1 part, tasty agents 1 part, flavouring agent 1 part, sweeting agent 6 parts；
Described toughener is 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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 47 DEG C, during melting stir, the speed of stirring is 200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 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 200W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: using 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 to carry out fill, sealing at 50 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare novel 3D printing palmin type chocolate.
Embodiment 5
A kind of novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 10 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32 parts, soybean lecithin 20 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 4 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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone；
Described novel 3D printing palmin type chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refine: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200W at ultrasonic power, temperature is 45 DEG C, mixing speed is menophania refining 1h 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 200W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: using 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 to carry out fill, sealing at 50 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare novel 3D printing palmin type chocolate.
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. the preparation method of a novel 3D printing palmin type 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 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 100-200W at ultrasonic power, temperature is 40-45 DEG C, mixing speed is menophania refining 1-2h under conditions of 200-300r/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 chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 98-102 DEG C after completing, and 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, i.e. prepares novel 3D printing palmin type chocolate after being cooled to temperature≤25 DEG C；
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 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 sucrose fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described flocculation aid is polyacrylamide；Described antibacterial is methyl-furfuryl fumarate；Described tasty agents is inosinic acid potassium；Described sweeting agent is sucrose；Described flavouring agent is methyl cyclopentenyl ketone.
The preparation method of novel 3D printing palmin type chocolate the most according to claim 1, it is characterized in that, described novel 3D printing palmin type chocolate, in units of weight portion, including following raw material: major ingredient 50-70 part, auxiliary agent 10-20 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-32 part, soybean lecithin 10-20 part, milk powder 15-18 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-1 part, plasticizer 0.5-1 part, lubricant 0.5-1 part, cosolvent 0.5-1 part, levelling agent 0.6-1 part, dispersant 0.6-1 part, compatilizer 0.6-1 part, emulsifying agent 0.6-1 part, stabilizer 0.6-1 part, antioxidant 0.2-1 part, flocculation aid 0.2-1 part, antibacterial 0.2-1 part, tasty agents 0.2-1 part, flavouring agent 0.2-1 part, sweeting agent 4-6 part.
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