CN105831198A - Vegetable cake raw material for 3D (three-dimensional) printing - Google Patents
Vegetable cake raw material for 3D (three-dimensional) printing Download PDFInfo
- Publication number
- CN105831198A CN105831198A CN201610396341.4A CN201610396341A CN105831198A CN 105831198 A CN105831198 A CN 105831198A CN 201610396341 A CN201610396341 A CN 201610396341A CN 105831198 A CN105831198 A CN 105831198A
- Authority
- CN
- China
- Prior art keywords
- raw material
- vegetable cake
- parts
- agent
- cake raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
-
- 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
-
- 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
-
- 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
Abstract
The invention discloses a vegetable cake raw material for 3D (three-dimensional) printing and belongs to the technical field of preparation of vegetable cake raw materials. The vegetable cake raw material comprises flour, eggs, carrots, soybean lecithin, powdered milk, butter, flexibilizer, elasticizer, lubricant, cosolvent, flatting agent, dispersant, compatilizer, emulsifier, stabilizer, antioxidant, coagulant aid, antibacterial agent, flavor enhancer, flavoring agent and sweetening agent. By the vegetable cake raw material, heating rate, melting temperature of models and stereo-shaping rate during printing can be increased; the vegetable cake raw material has stable flowability, certain viscosity and stable shaping temperature value, is good in heat resistance, and cannot cause hole blockage during printing; the vegetable cake raw material can be made into vegetable cake products, which retain original characteristics and taste of vegetable cake and are novel and attractive in appearance, through the 3D printing technique.
Description
Technical field
The invention belongs to cake raw material preparing technical field, be specifically related to a kind of 3D printing vegetable 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, face powder, salad oil, water, butter, baking powder are auxiliary material.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, sweetener (typically sucrose), binder (usually egg, vegetarian can replace with gluten and starch), butter (usually butter or margarine, the cake of low-fat content can replace with inspissated juice), liquid (milk, water or fruit juice), essence and leavening (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, and printed material is successively piled up bonding, and final superposition is molded, and 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 vegetable cake raw material when " ink ", prints taste and different food.
At present, the defect that cake raw material of the prior art exist 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 vegetable cake raw material of model stereo shaping rate become development trend.
Summary of the invention
The present invention provides a kind of 3D printing vegetable 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 vegetable cake raw material of the present invention can improve heating rate, the fusion temperature of model and stereo shaping rate during printing；The vegetable cake raw material of the present invention have stable mobility, certain viscosity and stable forming temperature value, heat-resist, will not plug-hole during printing；The vegetable cake raw material of the present invention can pass through 3D printing technique, makes and both remains with vegetable cake raw material primary characteristic and taste, the vegetable 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 vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 175-345 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 70-150 part, egg 40-75 part, carrot 30-55 part, soybean lecithin 20-35 part, milk powder 10-20 part, butter 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, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare 3D printing vegetable cake raw material after being cooled to temperature≤25 DEG C.
Preferably, described 3D printing vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 175 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 70 parts of flour, 40 parts of egg, 30 parts of carrot, soybean lecithin 20 parts, milk powder 10 parts, 5 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, 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, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts.
The method have the advantages that
(1) the 3D printing vegetable cake raw material of the present invention contain potassium composition, can improve heating rate during printing, improve fusing point；
(2) the 3D printing vegetable cake raw material of the present invention contain the cellulose components of soybean lecithin, can improve model stereo shaping rate；
(3) present invention does not carry out temperature adjustment use by tradition after vegetable 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 vegetable 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 vegetable cake raw material, reduce the particle size of material, improve the smooth mouth-feel of vegetable cake, the vegetable cake raw material prepared dissolve rear good fluidity, will not plug-hole when 3D prints as raw material, and the vegetable 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 vegetable 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 vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 175-345 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 70-150 part, egg 40-75 part, carrot 30-55 part, soybean lecithin 20-35 part, milk powder 10-20 part, butter 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, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare 3D printing vegetable 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 vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 175 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 70 parts of flour, 40 parts of egg, 30 parts of carrot, soybean lecithin 20 parts, milk powder 10 parts, 5 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, 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, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: using 100 eye mesh screens to filter the vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 42 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare 3D printing vegetable cake raw material.
Embodiment 2
A kind of 3D prints and uses vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 345 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: 150 parts of flour, 75 parts of egg, 55 parts of carrot, soybean lecithin 35 parts, milk powder 20 parts, 10 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts, 2 parts of plasticizer, 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, antiseptic 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweetener 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: using 200 eye mesh screens to filter the vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 48 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare 3D printing vegetable cake raw material.
Embodiment 3
A kind of 3D prints and uses vegetable 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, 45 parts of carrot, soybean lecithin 25 parts, milk powder 12 parts, 8 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, 1 part of plasticizer, 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, antiseptic 0.4 part, tasty agents 0.4 part, flavouring agent 0.4 part, sweetener 9 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: using 150 eye mesh screens to filter the vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 45 DEG C, is cooled to after temperature is 22 DEG C i.e. prepare 3D printing vegetable cake raw material.
Embodiment 4
A kind of 3D prints and uses vegetable 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, 50 parts of carrot, soybean lecithin 30 parts, milk powder 17 parts, 8 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, 1 part of plasticizer, 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, antiseptic 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweetener 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: using 200 eye mesh screens to filter the vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 46 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare 3D printing vegetable 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 vegetable cake raw material, it is characterized in that, in units of weight portion, including following raw material: major ingredient 175-345 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: flour 70-150 part, egg 40-75 part, carrot 30-55 part, soybean lecithin 20-35 part, milk powder 10-20 part, butter 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, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic 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 xanthans；Described antioxidant is food grade antioxidant MSK-NE150；Described flocculation aid is polyacrylamide；Described antiseptic is methyl-furfuryl fumarate；Described tasty agents is guanylic acid potassium；Described sweetener is cane suger；Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing vegetable cake raw material, its preparation method comprises the following steps:
S1, mixing: flour, egg, carrot, soybean lecithin, milk powder, the melting of butter water proof heating means are 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, refining: 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, antiseptic, tasty agents, flavouring agent, sweetener 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 vegetable cake raw material feed liquid；
S3, sterilizing: vegetable 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 vegetable cake raw material feed liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare 3D printing vegetable cake raw material after being cooled to temperature≤25 DEG C.
3D printing vegetable cake raw material the most according to claim 1, it is characterized in that, described 3D printing vegetable cake raw material, in units of weight portion, including following raw material: major ingredient 175 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: 70 parts of flour, 40 parts of egg, 30 parts of carrot, soybean lecithin 20 parts, milk powder 10 parts, 5 parts of butter；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, 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, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610396341.4A CN105831198A (en) | 2016-06-07 | 2016-06-07 | Vegetable cake raw material for 3D (three-dimensional) printing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610396341.4A CN105831198A (en) | 2016-06-07 | 2016-06-07 | Vegetable cake raw material for 3D (three-dimensional) printing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831198A true CN105831198A (en) | 2016-08-10 |
Family
ID=56576380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610396341.4A Withdrawn CN105831198A (en) | 2016-06-07 | 2016-06-07 | Vegetable cake raw material for 3D (three-dimensional) printing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831198A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180049464A1 (en) * | 2016-08-16 | 2018-02-22 | Jiangnan University | Method for Improving Moldability and 3D Precision Printing Performance of High-Fiber Dough System by Adding Functional Carbohydrate |
| WO2018171630A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Composite starch 3d printing material preparation and process |
| CN109221979A (en) * | 2018-08-28 | 2019-01-18 | 浙江工商大学 | Edible artificial caviar of a kind of fish allergic human population based on 3D printing and preparation method thereof |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
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 |
-
2016
- 2016-06-07 CN CN201610396341.4A patent/CN105831198A/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 |
|---|
| 《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 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180049464A1 (en) * | 2016-08-16 | 2018-02-22 | Jiangnan University | Method for Improving Moldability and 3D Precision Printing Performance of High-Fiber Dough System by Adding Functional Carbohydrate |
| US10798964B2 (en) * | 2016-08-16 | 2020-10-13 | Jiangnan University | Method for improving moldability and 3D precision printing performance of high-fiber dough system by adding functional carbohydrate |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
| WO2018171630A1 (en) * | 2017-03-22 | 2018-09-27 | 山东理工大学 | Composite starch 3d printing material preparation and process |
| CN109221979A (en) * | 2018-08-28 | 2019-01-18 | 浙江工商大学 | Edible artificial caviar of a kind of fish allergic human population based on 3D printing and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831198A (en) | Vegetable cake raw material for 3D (three-dimensional) printing | |
| CN105724706A (en) | Cocoa butter substitute type chocolate for 3D printing | |
| CN107125406A (en) | A kind of preparation method suitable for 3D printing chocolate center candy | |
| AU2017206188B2 (en) | Formula regulating and control method for improving moldability and 3rd precision printing performance of high-sucrose system | |
| CN107079958A (en) | A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique | |
| CN105994477A (en) | Pumpkin-cake raw materials used for 3D printing | |
| CN109479930A (en) | A kind of cake and preparation method thereof with fresh and sweet egg fragrance | |
| CN102742623A (en) | Medlar and jujube paste moon cake | |
| CN105767411A (en) | New chocolate for 3D printing | |
| CN107927062A (en) | A kind of half bread of whole wheat taste and its production technology | |
| CN101669563A (en) | Method for preparing konjak weight-losing fondant | |
| CN107242266B (en) | Method for making nutritional coarse cereal biscuits based on 3D printing technology | |
| CN105851430A (en) | Apple flavor chocolate for 3D printing | |
| CN112006063A (en) | Mocha-flavor slurry-explosion soft cookie and processing method thereof | |
| CN105851116A (en) | White sesame seed cake raw materials for 3D printing | |
| CN105815366A (en) | Chestnut cake raw material used for 3D printing | |
| CN105815365A (en) | Hawthorn cake raw material used for 3D printing | |
| CN107156891A (en) | A kind of preparation method suitable for 3D printing chocolate fruit biscuit | |
| CN104489120A (en) | Sandwiching cream and preparation method thereof | |
| CN106509030A (en) | Preparation technology of egg tarts | |
| CN105901253A (en) | Hawthorn-flavored chocolate used for 3D printing | |
| CN105851432A (en) | Making method of hawthorn-flavored 3D printing chocolate | |
| CN105851431A (en) | Strawberry-flavored chocolate for 3D printing | |
| CN105876043A (en) | Preparation method of strawberry-flavored chocolate for three-dimensional printing | |
| CN105724707A (en) | Making method for apple-flavor chocolate for 3D printing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160810 |
|
| WW01 | Invention patent application withdrawn after publication |