CN105831368A - Preparation method of chocolate for 3D printing - Google Patents
Preparation method of chocolate for 3D printing Download PDFInfo
- Publication number
- CN105831368A CN105831368A CN201610171324.0A CN201610171324A CN105831368A CN 105831368 A CN105831368 A CN 105831368A CN 201610171324 A CN201610171324 A CN 201610171324A CN 105831368 A CN105831368 A CN 105831368A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- agent
- potassium
- temperature
- printing
- 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.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 80
- 238000010146 3D printing Methods 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000007670 refining Methods 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 238000002844 melting Methods 0.000 claims abstract description 17
- 230000008018 melting Effects 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 244000299461 Theobroma cacao Species 0.000 claims description 88
- 239000003795 chemical substances by application Substances 0.000 claims description 87
- 239000007788 liquid Substances 0.000 claims description 48
- 239000003963 antioxidant agent Substances 0.000 claims description 45
- 230000003078 antioxidant effect Effects 0.000 claims description 45
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 38
- 239000011591 potassium Substances 0.000 claims description 38
- 229910052700 potassium Inorganic materials 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 26
- 239000006184 cosolvent Substances 0.000 claims description 24
- 239000002270 dispersing agent Substances 0.000 claims description 24
- 239000003995 emulsifying agent Substances 0.000 claims description 24
- 238000005189 flocculation Methods 0.000 claims description 24
- 230000016615 flocculation Effects 0.000 claims description 24
- 239000000314 lubricant Substances 0.000 claims description 24
- 239000004014 plasticizer Substances 0.000 claims description 24
- 239000012745 toughening agent Substances 0.000 claims description 23
- 230000000844 anti-bacterial effect Effects 0.000 claims description 22
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 22
- 235000013355 food flavoring agent Nutrition 0.000 claims description 22
- 239000003381 stabilizer Substances 0.000 claims description 19
- 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 17
- 239000000463 material Substances 0.000 claims description 17
- 229940083466 soybean lecithin Drugs 0.000 claims description 17
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 239000004615 ingredient Substances 0.000 claims description 15
- 235000012424 soybean oil Nutrition 0.000 claims description 14
- 239000003549 soybean oil Substances 0.000 claims description 14
- 239000012752 auxiliary agent Substances 0.000 claims description 11
- -1 compatilizer Substances 0.000 claims description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 10
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical group CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-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
- 229920002125 Sokalan® Polymers 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
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 150000004665 fatty acids Chemical class 0.000 claims description 8
- 239000011344 liquid material Substances 0.000 claims description 8
- 229920002401 polyacrylamide Polymers 0.000 claims description 8
- 239000004584 polyacrylic acid Substances 0.000 claims description 8
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 8
- 239000001267 polyvinylpyrrolidone Substances 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
- 239000005720 sucrose Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- QZCLKYGREBVARF-UHFFFAOYSA-N Acetyl tributyl citrate Chemical compound CCCCOC(=O)CC(C(=O)OCCCC)(OC(C)=O)CC(=O)OCCCC QZCLKYGREBVARF-UHFFFAOYSA-N 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 6
- 239000004593 Epoxy Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [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 6
- 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 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 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 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 229940028843 inosinic acid Drugs 0.000 claims description 5
- 235000013902 inosinic acid Nutrition 0.000 claims description 5
- 239000004245 inosinic acid Substances 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- 150000002194 fatty esters Chemical class 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 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 5
- 238000011049 filling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 230000004927 fusion Effects 0.000 description 4
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter 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
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of chocolate for 3D printing and belongs to the field of a chocolate preparation technology. The chocolate for 3D printing is prepared by steps of mixing, refining, sterilization, filling, sealing and the like. 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 the preparation side of a kind of 3D printing chocolate
Method.
[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 3D when developing a kind of printer model
Printing chocolate becomes development trend.
[summary of the invention]
The present invention provides the preparation method of a kind of 3D printing chocolate, fusion temperature during to solve printer model
Low with model stereo shaping rate, the thickest during printing, the problem such as easy plug-hole, the chocolate of the present invention can improve to be beaten
Heating rate, the fusion temperature of model and stereo shaping rate during print；The chocolate of the present invention has stable stream
Dynamic property, certain viscosity and stable forming temperature value, heat-resist, will not plug-hole during printing；The present invention's
Chocolate can pass through 3D printing technique, makes and both remains with chocolate primary characteristic and taste, again modern design
Chocolate product attractive in appearance.
For solve above technical problem, the present invention by the following technical solutions:
The preparation method of a kind of 3D printing 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, 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 100-300W at ultrasonic power, and temperature is 40-50 DEG C, stirs
Mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, it is thus achieved that menophania refining feed liquid, then to menophania refining material
Liquid adds stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in ultrasonic merit
Rate is 100-200W, and temperature is 35-40 DEG C, and mixing speed is menophania refining under conditions of 200-300r/min
0.4-0.8h, obtains 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
3D printing chocolate.
Described 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 50-100 part,
Auxiliary agent 10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-60 part, cattle
Milk powder 15-20 part, soybean lecithin 10-20 part；Described auxiliary agent is in units of weight portion, including following raw material:
Toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5
Part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part,
Antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, perfume (or spice)
Taste agent 0.2-1.2 part, sweeting agent 4-10 part；
Further, toughener described in step S2 includes Dupont 30707, LG-DOW 8402, Yang Zi
One or more in BASF V5110J.
Further, during plasticizer described in step S2 includes ATBC, epoxy soybean oil
One or more.
Further, lubricant described in step S2 is edible wax.
Further, cosolvent described in step S2 is polyvinylpyrrolidone.
Further, levelling agent described in step S2 is epoxidized soybean oil fatty acid.
Further, dispersant described in step S2 includes following component: potassium carboxymethylcellulose, agar, change
Property starch, polyacrylic acid potassium, potassium alginate, dextrin.
Further, compatilizer described in step S2 is Dupont EEA2112AC.
Further, emulsifying agent described in step S2 includes stearoyl lactylates potassium, CSL, biacetyl
One or more in tartaric esters of monoglycerides, sucrose fatty ester, distillation monoglyceride.
Further, stabilizer described in step S2 include guar gum, locust bean gum, konjaku powder, carrageenan,
One or more in xanthan gum.
Further, antioxidant described in step S2 include food grade antioxidant 9701, food grade antioxidant BHT,
Food grade antioxidant different VC potassium, food grade antioxidant BHA, food grade antioxidant MSK-NE150.
Further, flocculation aid described in step S2 is polyacrylamide.
Further, antibacterial described in step S2 is methyl-furfuryl fumarate.
Further, one or more during tasty agents described in step S2 includes inosinic acid potassium, guanyl potassium.
Further, the one during sweeting agent described in step S2 includes glucose, fructose, sucrose, maltose
Or it is multiple.
Further, flavouring agent described in step S2 is methyl cyclopentenyl ketone.
The method have the advantages that
(1) the 3D printing chocolate of the present invention contains potassium composition, can improve heating rate during printing,
Improve fusing point；
(2) the 3D printing chocolate of the present invention contains the cellulose components of soybean lecithin, can improve mould
Type 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 3D printing chocolate, in units of weight portion, including following raw material: main
Material 50-100 part, auxiliary agent 10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa
Powder 25-60 part, milk powder 15-20 part, soybean lecithin 10-20 part；Described auxiliary agent in units of weight portion,
Including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2
Part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part,
Stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, fresh
Taste agent 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 4-10 part；
Described toughener includes Dupont 30707, LG-DOW 8402, raises in sub-BASF V5110J
One or more；
Described plasticizer includes one or more in ATBC, epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent includes stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sugarcane
One or more in sugar fatty ester, distillation monoglyceride；
Described stabilizer include the one in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum or
Multiple；
Described antioxidant includes that food grade antioxidant 9701, food grade antioxidant BHT, food grade antioxidant are different
VC potassium, food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents includes one or more in inosinic acid potassium, guanyl potassium；
Described sweeting agent includes one or more in glucose, fructose, sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 46-49 DEG C, 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 100-300W at ultrasonic power, and temperature is 40-50 DEG C, stirs
Mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, it is thus achieved that menophania refining feed liquid, then to menophania refining material
Liquid adds stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in ultrasonic merit
Rate is 100-200W, and temperature is 35-40 DEG C, and mixing speed is menophania refining under conditions of 200-300r/min
0.4-0.8h, obtains 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
3D printing chocolate.
Below by more specifically embodiment, the present invention will be described.
Embodiment 1
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 50 parts, helps
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, phase
Hold agent 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antibacterial
Agent 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweeting agent 4 parts；
Described toughener is Dupont 30707；
Described plasticizer is ATBC；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is stearoyl lactylates potassium；
Described stabilizer is guar gum；
Described antioxidant is food grade antioxidant 9701；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is inosinic acid potassium；
Described sweeting agent is glucose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 46 DEG C, 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 i.e. prepare 3D printing chocolate after temperature is 25 DEG C.
Embodiment 2
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 100 parts, helps
Agent 30 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 60 parts, soybean lecithin
20 parts, milk powder 20 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts,
Plasticizer 2 parts, lubricant 2 parts, cosolvent 2 parts, levelling agent 1.5 parts, dispersant 1.5 parts, compatilizer
1.5 parts, emulsifying agent 1.5 parts, stabilizer 1.5 parts, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antibacterial 1.2
Part, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweeting agent 10 parts；
Described toughener is LG-DOW 8402；
Described plasticizer is epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is CSL；
Described stabilizer is locust bean gum；
Described antioxidant is food grade antioxidant BHT；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is guanyl potassium；
Described sweeting agent is fructose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 49 DEG C, 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 300W at ultrasonic power, and temperature is 50 DEG C, mixing speed
For menophania refining 0.5h under conditions of 400r/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 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 i.e. prepare 3D printing chocolate after temperature is 23 DEG C.
Embodiment 3
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 75 parts, helps
Agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 42 parts, soybean lecithin
15 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1.2 parts,
Plasticizer 1.2 parts, lubricant 1.2 parts, cosolvent 1.2 parts, levelling agent 1 part, dispersant 1 part, compatible
Agent 1 part, emulsifying agent 1 part, stabilizer 1 part, 0.7 part of antioxidant, flocculation aid 0.7 part, antibacterial 0.6
Part, tasty agents 0.6 part, flavouring agent 0.6 part, sweeting agent 7 parts；
Described toughener is for raising sub-BASF V5110J；
Described plasticizer is ATBC；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is diacetyl tartarate monoglyceride；
Described stabilizer is carrageenan；
Described antioxidant is food grade antioxidant different VC potassium；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is guanyl potassium；
Described sweeting agent is sucrose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 48 DEG C, 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 200W at ultrasonic power, and temperature is 45 DEG C, mixing speed
For menophania refining 1.2h under conditions of 300r/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 i.e. prepare 3D printing chocolate after temperature is 22 DEG C.
Embodiment 4
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 60 parts, helps
Agent 15 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 32 parts, soybean lecithin
10 parts, milk powder 18 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part,
Plasticizer 0.5 part, lubricant 0.5 part, cosolvent 0.5 part, levelling agent 0.6 part, dispersant 0.6 part, phase
Hold agent 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antibacterial
Agent 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweeting agent 9 parts；
Described toughener is Dupont 30707, LG-DOW 8402；
Described plasticizer is ATBC, epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid
Potassium, potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride；
Described stabilizer is carrageenan, xanthan gum；
Described antioxidant is food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is guanyl potassium；
Described sweeting agent is sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 47 DEG C, 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 i.e. prepare 3D printing chocolate after temperature is 25 DEG C.
Embodiment 5
A kind of 3D printing chocolate, in units of weight portion, including following raw material: major ingredient 80 parts, helps
Agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa powder 40 parts, soybean lecithin
20 parts, milk powder 20 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts,
Plasticizer 2 parts, lubricant 2 parts, cosolvent 2 parts, levelling agent 1 part, dispersant 1 part, compatilizer 1 part,
Emulsifying agent 1.5 parts, stabilizer 1.5 parts, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antibacterial 1.2 parts, fresh
Taste agent 1.2 parts, flavouring agent 1.2 parts, sweeting agent 5 parts；
Described toughener is Dupont 30707, LG-DOW 8402, raises sub-BASF V5110J；
Described plasticizer includes for ATBC, epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent is stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sucrose
Fatty ester, distillation monoglyceride；
Described stabilizer is the one in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum or many；
Described antioxidant is food grade antioxidant 9701；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents is inosinic acid potassium, guanyl potassium；
Described sweeting agent is glucose, fructose；
Described flavouring agent is methyl cyclopentenyl ketone；
Described 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, milk powder, soybean lecithin water proof heating means melt be flowing liquid,
Melting temperature is 49 DEG C, 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 300W at ultrasonic power, and temperature is 50 DEG C, mixing speed
For menophania refining 0.5h under conditions of 400r/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 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 i.e. prepare 3D printing chocolate after temperature is 23 DEG C.
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. the preparation method of a 3D printing 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, 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 100-300W at ultrasonic power, and temperature is 40-50 DEG C, stirs
Mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, it is thus achieved that menophania refining feed liquid, then to menophania refining material
Liquid adds stabilizer, antioxidant, flocculation aid, antibacterial, tasty agents, flavouring agent, sweeting agent in ultrasonic merit
Rate is 100-200W, and temperature is 35-40 DEG C, and mixing speed is menophania refining under conditions of 200-300r/min
0.4-0.8h, obtains 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
3D printing chocolate；
Described toughener includes Dupont 30707, LG-DOW 8402, raises in sub-BASF V5110J
One or more；
Described plasticizer includes one or more in ATBC, epoxy soybean oil；
Described lubricant is edible wax；
Described cosolvent is polyvinylpyrrolidone；
Described levelling agent is epoxidized soybean oil fatty acid；
Described dispersant includes following component: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium,
Potassium alginate, dextrin；
Described compatilizer is Dupont EEA2112AC；
Described emulsifying agent includes stearoyl lactylates potassium, CSL, diacetyl tartarate monoglyceride, sugarcane
One or more in sugar fatty ester, distillation monoglyceride；
Described stabilizer include the one in guar gum, locust bean gum, konjaku powder, carrageenan, xanthan gum or
Multiple；
Described antioxidant includes that food grade antioxidant 9701, food grade antioxidant BHT, food grade antioxidant are different
VC potassium, food grade antioxidant BHA, food grade antioxidant MSK-NE150；
Described flocculation aid is polyacrylamide；
Described antibacterial is methyl-furfuryl fumarate；
Described tasty agents includes one or more in inosinic acid potassium, guanyl potassium；
Described sweeting agent includes one or more in glucose, fructose, sucrose, maltose；
Described flavouring agent is methyl cyclopentenyl ketone.
The preparation method of 3D printing chocolate the most according to claim 1, it is characterised in that described
3D printing chocolate, in units of weight portion, including following raw material: major ingredient 50-100 part, auxiliary agent
10-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa powder 25-60 part, milk powder
15-20 part, soybean lecithin 10-20 part；Described auxiliary agent is in units of weight portion, including following raw material: increase
Tough dose of 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5
Part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part,
Antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, perfume (or spice)
Taste agent 0.2-1.2 part, sweeting agent 4-10 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171324.0A CN105831368A (en) | 2016-03-24 | 2016-03-24 | Preparation method of chocolate for 3D printing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171324.0A CN105831368A (en) | 2016-03-24 | 2016-03-24 | Preparation method of chocolate for 3D printing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831368A true CN105831368A (en) | 2016-08-10 |
Family
ID=56584385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610171324.0A Pending CN105831368A (en) | 2016-03-24 | 2016-03-24 | Preparation method of chocolate for 3D printing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831368A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
-
2016
- 2016-03-24 CN CN201610171324.0A patent/CN105831368A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105724706A (en) | Cocoa butter substitute type chocolate for 3D printing | |
| CN107125406A (en) | A kind of preparation method suitable for 3D printing chocolate center candy | |
| CN104413230A (en) | Chocolate for 3D printing and preparation method thereof | |
| CN103238718B (en) | A kind of Viball chocolate and preparation method thereof | |
| CN104938738A (en) | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof | |
| CN104068345B (en) | Sandwich expanded rice cracker volume and preparation method thereof | |
| CN105767411A (en) | New chocolate for 3D printing | |
| CN105249415B (en) | A kind of process for making of the fresh soy sauce of paste flavor | |
| CN102177967B (en) | Black milk and production method thereof | |
| CN105831198A (en) | Vegetable cake raw material for 3D (three-dimensional) printing | |
| CN105994477A (en) | Pumpkin-cake raw materials used for 3D printing | |
| CN103892013A (en) | Intelligence-promoting and heart-nourishing chocolate and preparation method thereof | |
| CN105851430A (en) | Apple flavor chocolate for 3D printing | |
| CN105831368A (en) | Preparation method of chocolate for 3D printing | |
| CN105901253A (en) | Hawthorn-flavored chocolate used for 3D printing | |
| CN107156891A (en) | A kind of preparation method suitable for 3D printing chocolate fruit biscuit | |
| CN105876043A (en) | Preparation method of strawberry-flavored chocolate for three-dimensional printing | |
| CN105767412A (en) | Chocolate for 3D printing | |
| CN105851432A (en) | Making method of hawthorn-flavored 3D printing chocolate | |
| CN105831369A (en) | Preparation method of chocolate with cocoa butter alternatives for 3D printing | |
| CN105831367A (en) | Novel pure cocoa butter type chocolate for 3D printing | |
| CN105851431A (en) | Strawberry-flavored chocolate for 3D printing | |
| CN105815518A (en) | Preparation method of novel palmin type chocolate for 3D printing | |
| CN105767407A (en) | Pure cocoa butter type chocolate for 3D printing | |
| CN105767410A (en) | Preparation method of pure cocoa butter type 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |