CN105831367A - Novel pure cocoa butter type chocolate for 3D printing - Google Patents
Novel pure cocoa butter type chocolate for 3D printing Download PDFInfo
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- CN105831367A CN105831367A CN201610171283.5A CN201610171283A CN105831367A CN 105831367 A CN105831367 A CN 105831367A CN 201610171283 A CN201610171283 A CN 201610171283A CN 105831367 A CN105831367 A CN 105831367A
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 105
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 81
- 238000010146 3D printing Methods 0.000 title claims abstract description 34
- 229940110456 cocoa butter Drugs 0.000 title abstract description 4
- 235000019868 cocoa butter Nutrition 0.000 title abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 98
- 239000000843 powder Substances 0.000 claims abstract description 41
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 35
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 27
- 239000000314 lubricant Substances 0.000 claims abstract description 27
- 239000004014 plasticizer Substances 0.000 claims abstract description 27
- 239000006184 cosolvent Substances 0.000 claims abstract description 26
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 24
- 239000002270 dispersing agent Substances 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 238000002844 melting Methods 0.000 claims abstract description 17
- 230000008018 melting Effects 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 48
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 238000007670 refining Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 27
- 230000000844 anti-bacterial effect Effects 0.000 claims description 26
- 239000012745 toughening agent Substances 0.000 claims description 26
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 25
- 239000011591 potassium Substances 0.000 claims description 25
- 229910052700 potassium Inorganic materials 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 19
- 229940083466 soybean lecithin Drugs 0.000 claims description 19
- 239000004615 ingredient Substances 0.000 claims description 18
- 239000012752 auxiliary agent Substances 0.000 claims description 17
- 239000002253 acid Substances 0.000 claims description 16
- -1 polypropylene Polymers 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 16
- 230000016615 flocculation Effects 0.000 claims description 15
- 238000005189 flocculation Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 8
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical group CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims description 8
- QZCLKYGREBVARF-UHFFFAOYSA-N Acetyl tributyl citrate Chemical group CCCCOC(=O)CC(C(=O)OCCCC)(OC(C)=O)CC(=O)OCCCC QZCLKYGREBVARF-UHFFFAOYSA-N 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 8
- LPIDCVUFMJNZRH-SNAWJCMRSA-N CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O Chemical compound CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O LPIDCVUFMJNZRH-SNAWJCMRSA-N 0.000 claims description 8
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 8
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 8
- 239000004743 Polypropylene Substances 0.000 claims description 8
- 240000000111 Saccharum officinarum Species 0.000 claims description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 8
- 235000010418 carrageenan Nutrition 0.000 claims description 8
- 239000000679 carrageenan Substances 0.000 claims description 8
- 229920001525 carrageenan Polymers 0.000 claims description 8
- 229940113118 carrageenan Drugs 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 150000002194 fatty esters Chemical class 0.000 claims description 8
- 229940028843 inosinic acid Drugs 0.000 claims description 8
- 235000013902 inosinic acid Nutrition 0.000 claims description 8
- 239000004245 inosinic acid Substances 0.000 claims description 8
- 239000011344 liquid material Substances 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- 229920002401 polyacrylamide Polymers 0.000 claims description 8
- 229920001155 polypropylene Polymers 0.000 claims description 8
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 8
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 8
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 8
- 235000007686 potassium Nutrition 0.000 claims description 8
- 235000010408 potassium alginate Nutrition 0.000 claims description 8
- 239000000737 potassium alginate Substances 0.000 claims description 8
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 125000000185 sucrose group Chemical group 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical group [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 8
- MOVRNJGDXREIBM-UHFFFAOYSA-N aid-1 Chemical group O=C1NC(=O)C(C)=CN1C1OC(COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C(NC(=O)C(C)=C2)=O)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C(NC(=O)C(C)=C2)=O)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C(NC(=O)C(C)=C2)=O)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)COP(O)(=O)OC2C(OC(C2)N2C3=C(C(NC(N)=N3)=O)N=C2)CO)C(O)C1 MOVRNJGDXREIBM-UHFFFAOYSA-N 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims 1
- 238000007639 printing Methods 0.000 abstract description 7
- 238000007493 shaping process Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003242 anti bacterial agent Substances 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000008347 soybean phospholipid Substances 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 15
- 238000000034 method Methods 0.000 description 6
- 230000004927 fusion Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004512 die casting Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a novel pure cocoa butter type chocolate for 3D printing and belongs to the technical field of chocolate preparation. The novel pure cocoa butter type chocolate for 3D printing contains the following raw materials: cocoa powder, milk powder, soya lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatilizer, an emulsifier, a stabilizing agent, an anti-oxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavouring agent and a sweetener. By the use of the chocolate, heating rate during printing, melting temperature of a model and stereo-shaping rate can be raised. The chocolate of the invention has stable fluidity, a certain viscosity and a stable shaping temperature value, has good heat resistance, and will not block holes during printing. Through the 3D printing technology, original characteristics and taste of chocolate can be maintained, and a chocolate product with a novel and beautiful shape also can be prepared.
Description
[technical field]
The invention belongs to chocolate making technology field, be specifically related to 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 strong and only
Special fragrance, is liked by consumer of various countries deeply.But, chocolate is a kind of phitosite, fat and sugar
Class content is higher, and protein content is on the low side.It addition, ultra-fine microcrystalline cellulose is the natural height extracted from plant
Molecular compound, nonpoisonous and tasteless, do not provide energy for human body, be 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 increase
Health care in terms of chocolate dietary fiber.
3D printing technique is to design a model as source with Computerized three-dimensional, becomes with numerical control by software hierarchy is discrete
Type system, successively piles up printed material 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.?
Closely, the feeler that 3D prints extends to again field of food, and scientist have developed and prints for the 3D of food
Machine, 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, the dilutest, beats
Print ratio of briquetting is low；The thickest, easy plug-hole；During printer model, fusion temperature is low.
Therefore, fusion temperature and model stereo shaping rate high, nutritious novel when developing a kind of printer model
3D printing palmin type chocolate becomes development trend.
[summary of the invention]
The present invention provides a kind of novel 3D printing palmin type chocolate, melts during to solve printer model
The problems such as temperature and model stereo shaping rate are low, the thickest during printing, easy plug-hole, the chocolate of the present invention can carry
Heating rate, the fusion temperature of model and stereo shaping rate during high 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；This
Bright chocolate can pass through 3D printing technique, makes and both remains with chocolate primary characteristic and taste, again moulding
The chocolate product of novel and beautiful.
For solve above technical problem, the present invention by the following technical solutions:
A kind of 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 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, stable
Agent 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 20-200r/min, and stirring is to liquid material
Till fineness is 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 100-200W at ultrasonic power, and temperature is 40-45 DEG C, stirs
Mixing speed is menophania refining 1-2h under conditions of 200-300r/min, it is thus achieved that menophania refining feed liquid, then refines feed liquid to menophania
Middle interpolation stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are at ultrasonic power
For 100-200W, temperature is 35-40 DEG C, and 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, after completing
Carrying out sterilization treatment, condition: temperature is 98-102 DEG C, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: in vacuum be by the chocolate liquid of step S3 sterilization treatment
0.09-0.099Mpa, temperature carries out fill, sealing at being 40-50 DEG C, the most prepared after being cooled to temperature≤25 DEG C
Novel 3D printing palmin type chocolate.
Preferably, described 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, in units of weight portion, wraps
Include 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.
The method have the advantages that
(1) the novel 3D printing palmin type chocolate of the present invention contains potassium composition, can improve printing
Time heating rate, improve fusing point；
(2) the novel 3D printing palmin type chocolate of the present invention contains the cellulose of soybean lecithin
Composition, 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 store 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, reduces material
Particle size, improves the smooth mouth-feel of chocolate, and prepared chocolate dissolves rear good fluidity, uses as raw material
When 3D prints will not plug-hole, and the chocolate product printed is difficult to grow dim and turns white, and can realize creative making
Diversification, in high precision, complex-curved, the chocolate product of moulding uniqueness, overturn 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 the present invention's
Protection domain, but it is not intended to protection scope of the present invention.
In an embodiment, described novel 3D printing palmin type chocolate, in units of weight portion, bag
Include following raw material: cocoa powder 25-32 part, soybean lecithin 10-20 part, milk powder 15-18 part；Described help
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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 20-200r/min, and stirring is to liquid material
Till fineness is 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 100-200W at ultrasonic power, and temperature is 40-45 DEG C, stirs
Mixing speed is menophania refining 1-2h under conditions of 200-300r/min, it is thus achieved that menophania refining feed liquid, then refines feed liquid to menophania
Middle interpolation stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are at ultrasonic power
For 100-200W, temperature is 35-40 DEG C, and 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, after completing
Carrying out sterilization treatment, condition: temperature is 98-102 DEG C, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: in vacuum be by the chocolate liquid of step S3 sterilization treatment
0.09-0.099Mpa, temperature carries out fill, sealing at being 40-50 DEG C, the most prepared after being cooled to temperature≤25 DEG C
Novel 3D printing palmin type chocolate.
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
Part, 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, point
Powder 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, help solidifying
Agent 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 200r/min, and stirring is to liquid material fineness
Till 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 100W at ultrasonic power, and temperature is 40 DEG C, mixing speed
For menophania refining 2h under conditions of 200r/min, it is thus achieved that menophania refining feed liquid, then add stable in menophania refining feed liquid
Agent, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are 100W at ultrasonic power,
Temperature is 35 DEG C, and mixing speed is menophania refining 0.8h under conditions of 200r/min, obtains chocolate liquid；
S3, sterilizing: use 100 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out after completing
Sterilization treatment, condition: temperature is 98 DEG C, 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 and prints with pure
Cocoa epoxy-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
Part, 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 20r/min, and stirring to liquid material fineness is
Till 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 200W at ultrasonic power, and temperature is 45 DEG C, mixing speed
For menophania refining 1h under conditions of 300r/min, it is thus achieved that menophania refining feed liquid, then add stable in menophania refining feed liquid
Agent, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are 200W at ultrasonic power,
Temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: use 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out after completing
Sterilization treatment, condition: temperature is 102 DEG C, 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 and prints with pure
Cocoa epoxy-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
Part, 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, point
Powder 0.8 part, compatilizer 0.8 part, emulsifying agent 0.8 part, stabilizer 0.8 part, 0.6 part of antioxidant, help solidifying
Agent 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 150r/min, and stirring is to liquid material fineness
Till 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 150W at ultrasonic power, and temperature is 43 DEG C, mixing speed
For menophania refining 1.5h under conditions of 250r/min, it is thus achieved that menophania refining feed liquid, then add steady in menophania refining feed liquid
Determining agent, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent is 150W at ultrasonic power,
Temperature is 38 DEG C, and mixing speed is menophania refining 0.6h under conditions of 250r/min, obtains chocolate liquid；
S3, sterilizing: use 150 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out after completing
Sterilization treatment, condition: temperature is 100 DEG C, 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 and prints with pure
Cocoa epoxy-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
Part, 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 200r/min, and stirring is to liquid material fineness
Till 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 100W at ultrasonic power, and temperature is 40 DEG C, mixing speed
For menophania refining 2h under conditions of 200r/min, it is thus achieved that menophania refining feed liquid, then add stable in menophania refining feed liquid
Agent, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are 200W at ultrasonic power,
Temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: use 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out after completing
Sterilization treatment, condition: temperature is 102 DEG C, 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 and prints with pure
Cocoa epoxy-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
Part, 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, point
Powder 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, help solidifying
Agent 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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 20r/min, and stirring to liquid material fineness is
Till 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 200W at ultrasonic power, and temperature is 45 DEG C, mixing speed
For menophania refining 1h under conditions of 300r/min, it is thus achieved that menophania refining feed liquid, then add stable in menophania refining feed liquid
Agent, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are 200W at ultrasonic power,
Temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: use 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out after completing
Sterilization treatment, condition: temperature is 102 DEG C, 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 and prints with pure
Cocoa epoxy-type chocolate.
Above content is it cannot be assumed that the present invention is embodied as being confined to these explanations, for technology belonging to the present invention
For the those of ordinary skill in field, without departing under present inventive concept premise, it is also possible to make and some simply pushing away
Drill or replace, 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 novel 3D printing palmin type chocolate, it is characterised in that in units of weight portion,
Including following raw material: major ingredient 50-70 part, auxiliary agent 10-20 part, described major ingredient 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
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；Institute
Stating lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil fat
Fat acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polypropylene
Acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is sugarcane
Sugar fatty ester；Described stabilizer is carrageenan；Described antioxidant is food grade antioxidant BHA；Described help solidifying
Agent 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, stirs during melting, and the speed of stirring is 20-200r/min, and stirring is to liquid material
Till fineness is 21-24 μm；
S2, refine: by mixed for step S1 material add toughener, plasticizer, compatilizer, lubricant,
Cosolvent, levelling agent, dispersant, emulsifying agent are 100-200W at ultrasonic power, and temperature is 40-45 DEG C, stirs
Mixing speed is menophania refining 1-2h under conditions of 200-300r/min, it is thus achieved that menophania refining feed liquid, then refines feed liquid to menophania
Middle interpolation stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent are at ultrasonic power
For 100-200W, temperature is 35-40 DEG C, and 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, after completing
Carrying out sterilization treatment, condition: temperature is 98-102 DEG C, pressure is 210-230KPa, and sterilization time is 10-20s；
S4, fill, sealing: in vacuum be by the chocolate liquid of step S3 sterilization treatment
0.09-0.099Mpa, temperature carries out fill, sealing at being 40-50 DEG C, the most prepared after being cooled to temperature≤25 DEG C
Novel 3D printing palmin type chocolate.
Novel 3D printing palmin type chocolate the most according to claim 1, it is characterised in that
In units of weight portion, including following raw material: major ingredient 70 parts, auxiliary agent 20 parts, described major ingredient with weight portion is
Unit, including following raw material: cocoa powder 32 parts, soybean lecithin 20 parts, milk powder 18 parts；Described help
Agent is in units of weight portion, including following raw material: toughener 1 part, plasticizer 1 part, lubricant 1 part, help
Solvent 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.
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| CN201610171283.5A CN105831367A (en) | 2016-03-24 | 2016-03-24 | Novel pure cocoa butter type chocolate for 3D printing |
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| CN201610171283.5A CN105831367A (en) | 2016-03-24 | 2016-03-24 | Novel pure cocoa butter type chocolate for 3D printing |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543269A (en) * | 2014-12-31 | 2015-04-29 | 青岛奥德莱三维打印有限公司 | Three-dimensional printing supplies and production method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
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2016
- 2016-03-24 CN CN201610171283.5A patent/CN105831367A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543269A (en) * | 2014-12-31 | 2015-04-29 | 青岛奥德莱三维打印有限公司 | Three-dimensional printing supplies and production method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
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Application publication date: 20160810 |