CN105851430A - Apple flavor chocolate for 3D printing - Google Patents
Apple flavor chocolate for 3D printing Download PDFInfo
- Publication number
- CN105851430A CN105851430A CN201610243424.XA CN201610243424A CN105851430A CN 105851430 A CN105851430 A CN 105851430A CN 201610243424 A CN201610243424 A CN 201610243424A CN 105851430 A CN105851430 A CN 105851430A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- agent
- parts
- printing
- apple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y70/00—Materials specially adapted for additive manufacturing
-
- 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
-
- 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
- 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
- A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
The invention discloses apple flavor chocolate for 3D printing and belongs to the technical field of chocolate preparing. The apple flavor chocolate for 3D printing is prepared from cocoa powder, apple instant powder, milk powder, black soybean lecithin, a toughening agent, plasticizer, a lubricating agent, cosolvent, a flatting agent, a dispersing agent, compatilizer, an emulsifying agent, stabilizer, antioxidant, coagulant aid, an antibacterial agent, a tasty agent, a flavoring agent and a sweetening agent. The chocolate can increase the temperature rising speed, the melting temperature of a model and a three-dimensional forming rate in the printing process. The chocolate has stable fluidity, certain viscosity and the stable forming temperature value, heat resistance is good, and hole blocking is avoided in the printing process; by means of the 3D printing technology, chocolate products which retain the original feature and the taste of the chocolate and are novel and attractive in modeling are prepared.
Description
Technical field
The invention belongs to chocolate making technology field, be specifically related to a kind of apple aroma 3D printing chocolate.
Background technology
Chocolate mainly make for primary raw material with cocoa butter, there is fertile smooth mouthfeel and the strong and fragrance of uniqueness, deeply liked by various countries consumer.But, chocolate is a kind of phitosite, and fat and sugar class content is higher, and protein content is on the low side.Additionally, ultra-fine microcrystalline cellulose is the natural polymer extracted from plant, nonpoisonous and tasteless, energy is not provided for human body, it is a kind of low heat value, the material of high microsteping content, itself there is grease sense, the effect improving food mouthfeel can be played while reducing heat, on the other hand add the health care in terms of chocolate dietary fiber.
3D printing technique is to design a model as source with Computerized three-dimensional, the discrete and numerical control molding system by software hierarchy, and printed material is successively piled up bonding, and final superposition is molded, and produces entity products.Utilize 3D printing technique can complete varied printing in kind, from medical treatment to manufacture, from historical relic's protection to scientific research.Recently, the feeler that 3D prints extends to again field of food, and scientist have developed the 3D printer for food, by the raw-food material such as chocolate, butter when " ink ", prints taste and different food.
At present, the defect of chocolate existence of the prior art is the bad control of mobility of slurry, and the dilutest, printing shaping rate is low；The thickest, easy plug-hole；During printer model, fusion temperature is low.
Therefore, when developing a kind of printer model, fusion temperature and high, the nutritious 3D printing chocolate of model stereo shaping rate become development trend.
Summary of the invention
The present invention provides a kind of apple aroma 3D printing chocolate, low with fusion temperature during solution printer model and model stereo shaping rate, during printing the thickest, the problem such as easy plug-hole, the chocolate of the present invention can improve heating rate, the fusion temperature of model and stereo shaping rate during printing；The chocolate of the present invention has stable mobility, certain viscosity and stable forming temperature value, heat-resist, will not plug-hole during printing；The chocolate of the present invention can pass through 3D printing technique, makes and both remains with chocolate primary characteristic and taste, the chocolate product that modern design is attractive in appearance again.
For solve above technical problem, the present invention by the following technical solutions:
A kind of apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140-260 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-120 part, apple instant powder 40-60 part, milk powder 30-40 part, black soya bean lecithin 20-40 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 100-300W at ultrasonic power, temperature is 40-50 DEG C, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare apple aroma 3D printings chocolate after being cooled to temperature≤25 DEG C.
Preferably, described apple aroma 3D printing is chocolate, and in units of weight portion, including following raw material: major ingredient 100 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 50 parts, milk powder 30 parts, 20 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, lubricant 0.5 part, cosolvent 0.5 part, levelling agent 0.6 part, dispersant 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts.
The method have the advantages that
(1) the apple aroma 3D of the present invention prints with chocolate containing potassium composition, can improve heating rate during printing, improves fusing point；
(2) the apple aroma 3D of the present invention prints the cellulose components containing black soya bean lecithin with chocolate, can improve model stereo shaping rate；
(3) present invention does not carry out temperature adjustment use by tradition after conching, but direct quantitative is canned, convenient stores and transport, and can ready access upon use, make the 3D of chocolate print and leave factory and realize strange land and print, use easy to operate；
(4) present invention carries out fine grinding and combines refining process to process material chocolate mass, reduce the particle size of material, improve chocolate smooth mouth-feel, the chocolate prepared dissolves rear good fluidity, will not plug-hole when 3D prints as raw material, and the chocolate product printed is difficult to grow dim and turns white, the diversification of creative making can be realized, in high precision, complex-curved, that moulding is unique chocolate product, overturns traditional die casting pattern, it is completely free of mould constraint, meets the customized market of personalization of people.
Detailed description of the invention
For ease of being more fully understood that the present invention, being illustrated by following instance, these examples belong to protection scope of the present invention, but are not intended to protection scope of the present invention.
In an embodiment, described apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140-260 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-120 part, apple instant powder 40-60 part, milk powder 30-40 part, black soya bean lecithin 20-40 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 100-300W at ultrasonic power, temperature is 40-50 DEG C, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare apple aroma 3D printings chocolate after being cooled to temperature≤25 DEG C.
Below by more specifically embodiment, the present invention will be described.
Embodiment 1
A kind of apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 50 parts, apple instant powder 40 parts, milk powder 30 parts, 20 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, lubricant 0.5 part, cosolvent 0.5 part, levelling agent 0.6 part, dispersant 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 46 DEG C, during melting stir, the speed of stirring is 200r/min, stirring be 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 100W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 2h under conditions of 200r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener in menophania refining feed liquid again is 100W at ultrasonic power, temperature is 35 DEG C, mixing speed is menophania refining 0.8h under conditions of 200r/min, obtains chocolate liquid；
S3, sterilizing: using 100 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 92 DEG C after completing, pressure is 160KPa, and sterilization time is 60s；
S4, being 0.085Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 42 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare apple aroma 3D printings chocolate.
Embodiment 2
A kind of apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 260 parts, auxiliary agent 30 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 120 parts, apple instant powder 60 parts, milk powder 40 parts, 40 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 2 parts, 2 parts of plasticizer, lubricant 2 parts, cosolvent 2 parts, levelling agent 1.5 parts, dispersant 1.5 parts, compatilizer 1.5 parts, emulsifying agent 1.5 parts, stabilizer 1.5 parts, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antiseptic 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweetener 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 300W at ultrasonic power, temperature is 50 DEG C, mixing speed is menophania refining 0.5h under conditions of 400r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener in menophania refining feed liquid again is 200W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: using 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 96 DEG C after completing, pressure is 200KPa, and sterilization time is 30s；
S4, being 0.089Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 48 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare apple aroma 3D printings chocolate.
Embodiment 3
A kind of apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 145 parts, auxiliary agent 20 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 50 parts, apple instant powder 45 parts, milk powder 30 parts, 20 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, 1 part of plasticizer, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 0.4 part of antioxidant, flocculation aid 0.4 part, antiseptic 0.4 part, tasty agents 0.4 part, flavouring agent 0.4 part, sweetener 9 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 48 DEG C, during melting stir, the speed of stirring is 150r/min, stirring be 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 200W at ultrasonic power, temperature is 45 DEG C, mixing speed is menophania refining 1.2h under conditions of 300r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener in menophania refining feed liquid again is 150W at ultrasonic power, temperature is 38 DEG C, mixing speed is menophania refining 0.6h under conditions of 250r/min, obtains chocolate liquid；
S3, sterilizing: using 150 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 94 DEG C after completing, pressure is 180KPa, and sterilization time is 45s；
S4, being 0.087Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 45 DEG C, is cooled to after temperature is 22 DEG C i.e. prepare apple aroma 3D printings chocolate.
Embodiment 4
A kind of apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 200 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 85 parts, apple instant powder 50 parts, milk powder 35 parts, 30 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1 part, 1 part of plasticizer, lubricant 1 part, cosolvent 1 part, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 1.2 parts of antioxidant, flocculation aid 1.2 parts, antiseptic 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweetener 10 parts；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 49 DEG C, during melting stir, the speed of stirring is 20r/min, stirring be 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 300W at ultrasonic power, temperature is 50 DEG C, mixing speed is menophania refining 0.5h under conditions of 400r/min, obtain menophania refining feed liquid, adding stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener in menophania refining feed liquid again is 200W at ultrasonic power, temperature is 40 DEG C, mixing speed is menophania refining 0.4h under conditions of 300r/min, obtains chocolate liquid；
S3, sterilizing: using 200 eye mesh screens to filter the chocolate liquid that step S2 prepares, carry out sterilization treatment, condition: temperature is 95 DEG C after completing, pressure is 170KPa, and sterilization time is 40s；
S4, being 0.088Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature is to carry out filling, sealing at 46 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare apple aroma 3D printings chocolate.
Above content is it cannot be assumed that the present invention is embodied as being confined to these explanations; for general technical staff of the technical field of the invention; without departing under present inventive concept premise; some simple deduction or replace can also be made, all should be considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted to.
Claims (2)
1. an apple aroma 3D printing is chocolate, it is characterized in that, in units of weight portion, including following raw material: major ingredient 140-260 part, auxiliary agent 15-30 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-120 part, apple instant powder 40-60 part, milk powder 30-40 part, black soya bean lecithin 20-40 part；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5-2 part, plasticizer 0.5-2 part, lubricant 0.5-2 part, cosolvent 0.5-2 part, levelling agent 0.6-1.5 part, dispersant 0.6-1.5 part, compatilizer 0.6-1.5 part, emulsifying agent 0.6-1.5 part, stabilizer 0.6-1.5 part, antioxidant 0.2-1.2 part, flocculation aid 0.2-1.2 part, antiseptic 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweetener 9-10 part；
Described toughener is LG-DOW 8402；Described plasticizer is epoxidized soybean oil；Described lubricant is edible wax；Described cosolvent is polyvinylpyrrolidone；Described levelling agent is epoxidized soybean oil aliphatic acid；Described dispersant consists of the following composition: potassium carboxymethylcellulose, agar, modified starch, polyacrylic acid potassium, potassium alginate, dextrin；Described compatilizer is Dupont EEA2112AC；Described emulsifying agent is stearoyl lactate；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant T501；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is Sodium guanylate；Described sweetener is glucose；Described flavouring agent is methyl cyclopentenyl ketone；
Described apple aroma 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, apple instant powder, milk powder, black soya bean lecithin water proof heating means melt be flowing liquid, melting temperature is 46-49 DEG C, stirring during melting, the speed of stirring is 20-200r/min, stirring is 21-24 μm to liquid material fineness；
S2, refining: mixed for step S1 material is added toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling agent, dispersant, emulsifying agent is 100-300W at ultrasonic power, temperature is 40-50 DEG C, mixing speed is menophania refining 0.5-2h under conditions of 200-400r/min, obtain menophania refining feed liquid, stabilizer is added again in menophania refining feed liquid, antioxidant, flocculation aid, antiseptic, tasty agents, flavouring agent, sweetener is 100-200W at ultrasonic power, temperature is 35-40 DEG C, mixing speed is menophania refining 0.4-0.8h under conditions of 200-300r/min, obtain chocolate liquid；
S3, sterilizing: chocolate liquid step S2 prepared uses 100-200 eye mesh screen to filter, and carries out sterilization treatment, condition: temperature is 92-96 DEG C after completing, and pressure is 160-200KPa, and sterilization time is 30-60s；
S4, being 0.085-0.089Mpa by the chocolate liquid of step S3 sterilization treatment in vacuum, temperature carries out filling, sealing at being 42-48 DEG C, i.e. prepare apple aroma 3D printings chocolate after being cooled to temperature≤25 DEG C.
Apple aroma 3D printing the most according to claim 1 is chocolate, it is characterized in that, described apple aroma 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140 parts, auxiliary agent 15 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 50 parts, apple instant powder 40 parts, milk powder 30 parts, 20 parts of black soya bean lecithin；Described auxiliary agent is in units of weight portion, including following raw material: toughener 0.5 part, 0.5 part of plasticizer, lubricant 0.5 part, cosolvent 0.5 part, levelling agent 0.6 part, dispersant 0.6 part, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antiseptic 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweetener 9 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243424.XA CN105851430A (en) | 2016-04-19 | 2016-04-19 | Apple flavor chocolate for 3D printing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243424.XA CN105851430A (en) | 2016-04-19 | 2016-04-19 | Apple flavor chocolate for 3D printing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851430A true CN105851430A (en) | 2016-08-17 |
Family
ID=56632596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610243424.XA Withdrawn CN105851430A (en) | 2016-04-19 | 2016-04-19 | Apple flavor chocolate for 3D printing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851430A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125406A (en) * | 2017-05-28 | 2017-09-05 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate center candy |
| CN107156891A (en) * | 2017-05-28 | 2017-09-15 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate fruit biscuit |
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 |
-
2016
- 2016-04-19 CN CN201610243424.XA patent/CN105851430A/en not_active Withdrawn
Patent 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 |
Non-Patent Citations (1)
| Title |
|---|
| 《家庭实用保健大全》编辑组: "《家庭实用保健大全》", 30 November 1990, 海洋出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125406A (en) * | 2017-05-28 | 2017-09-05 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate center candy |
| CN107156891A (en) * | 2017-05-28 | 2017-09-15 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate fruit biscuit |
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 | |
| CN104413230B (en) | A kind of 3D printing chocolate and preparation method thereof | |
| CN105831198A (en) | Vegetable cake raw material for 3D (three-dimensional) printing | |
| CN105767411A (en) | New chocolate for 3D printing | |
| CN105851430A (en) | Apple flavor chocolate for 3D printing | |
| CN105994477A (en) | Pumpkin-cake raw materials used for 3D printing | |
| CN106173732B (en) | A kind of rice milk beverage and preparation method thereof | |
| CN105815456A (en) | Making method of fairy bean curd | |
| CN102177967A (en) | Black milk and production method thereof | |
| CN105901253A (en) | Hawthorn-flavored chocolate used for 3D printing | |
| CN107156891A (en) | A kind of preparation method suitable for 3D printing chocolate fruit biscuit | |
| CN105851431A (en) | Strawberry-flavored chocolate for 3D printing | |
| CN105105098A (en) | Instant tremella cake and preparation method thereof | |
| CN105876043A (en) | Preparation method of strawberry-flavored chocolate for three-dimensional printing | |
| CN105851432A (en) | Making method of hawthorn-flavored 3D printing chocolate | |
| CN105724707A (en) | Making method for apple-flavor chocolate for 3D printing | |
| CN101697820A (en) | Formula of fish ball and preparation process thereof | |
| CN105767407A (en) | Pure cocoa butter type chocolate for 3D printing | |
| CN107006659A (en) | A kind of preparation method sent suitable for 3D printing chocolate cake | |
| CN105767412A (en) | Chocolate for 3D printing | |
| CN105767408A (en) | Preparation method of new chocolate for 3D printing | |
| CN105815518A (en) | Preparation method of novel palmin type chocolate for 3D printing | |
| CN105767410A (en) | Preparation method of pure cocoa butter type chocolate for 3D printing | |
| CN105831367A (en) | Novel 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160817 |
|
| WW01 | Invention patent application withdrawn after publication |