CN105851431A - Strawberry-flavored chocolate for 3D printing - Google Patents
Strawberry-flavored chocolate for 3D printing Download PDFInfo
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- CN105851431A CN105851431A CN201610243431.XA CN201610243431A CN105851431A CN 105851431 A CN105851431 A CN 105851431A CN 201610243431 A CN201610243431 A CN 201610243431A CN 105851431 A CN105851431 A CN 105851431A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
Abstract
The invention discloses strawberry-flavored chocolate for 3D printing, and belongs to the technical field of chocolate making. The strawberry-flavored chocolate for 3D printing is made from cocoa powder, instantly-dissolved strawberry powder, milk powder, mung bean lecithin, a toughening agent, a plasticizer, a lubricating agent, cosolvent, a leveling agent, a dispersing agent, compatilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent and a sweetening agent. The chocolate can increase the heating rate during the printing process, melting temperature of a mold and the three-dimensional molding rate, has stable liquidity, certain viscosity and a stable molding temperature value, is good in heat resistance and cannot cause hole blockage during the printing process; the chocolate can be made into chocolate products which preserve the original characteristic and taste of the chocolate and is novel and attractive in appearance through a 3D printing technology.
Description
Technical field
The invention belongs to chocolate making technology field, be specifically related to a kind of strawberry flavor 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 strawberry flavor 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 strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140-240 part, auxiliary agent 10-25 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-100 part, strawberry instant powder 40-60 part, mung bean lecithin 30-40 part, milk powder 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 4-5 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 50-52 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 200-300W at ultrasonic power, temperature is 45-50 DEG C, mixing speed is menophania refining 0.5-1.5h 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 90-92 DEG C after completing, and pressure is 140-160KPa, and sterilization time is 60-75s；
S4, filling, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out filling, sealing at being 40-50 DEG C, i.e. prepare strawberry flavor 3D printings chocolate after being cooled to temperature≤25 DEG C.
Preferably, described strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 210 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 80 parts, strawberry instant powder 50 parts, 40 parts of mung bean lecithin, milk powder 40 parts；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 5 parts.
The method have the advantages that
(1) strawberry flavor 3D of the present invention prints with chocolate containing potassium composition, can improve heating rate during printing, improves fusing point；
(2) strawberry flavor 3D of the present invention prints the cellulose components containing mung 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 strawberry flavor 3D printing is chocolate, it is characterized in that, in units of weight portion, including following raw material: major ingredient 140-240 part, auxiliary agent 10-25 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-100 part, strawberry instant powder 40-60 part, mung bean lecithin 30-40 part, milk powder 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 4-5 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE.
The present invention also provides for the preparation method that a kind of strawberry flavor 3D printing is chocolate, comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 50-52 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 200-300W at ultrasonic power, temperature is 45-50 DEG C, mixing speed is menophania refining 0.5-1.5h 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 90-92 DEG C after completing, and pressure is 140-160KPa, and sterilization time is 60-75s；
S4, filling, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out filling, sealing at being 40-50 DEG C, i.e. prepare strawberry flavor 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 strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 140 parts, auxiliary agent 10 parts, described major ingredient is in units of weight portion, including following raw material: 50 parts of strawberry instant powders of cocoa power 40 parts, 30 parts of mung bean lecithin, milk powder 20 parts；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 4 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 50 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 200W at ultrasonic power, temperature is 45 DEG C, mixing speed is menophania refining 1.5h 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 90 DEG C after completing, pressure is 140KPa, and sterilization time is 75s；
S4, filling, sealing: be 0.083Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is to carry out filling, sealing at 40 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare strawberry flavor 3D printings chocolate.
Embodiment 2
A kind of strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 240 parts, auxiliary agent 18 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 100 parts, strawberry instant powder 60 parts, 40 parts of mung bean lecithin, milk powder 40 parts；Described auxiliary agent is in units of weight portion, including following raw material: toughener 1.2 parts, 1.2 parts of plasticizer, lubricant 1.2 parts, cosolvent 1.2 parts, levelling agent 1 part, dispersant 1 part, compatilizer 1 part, emulsifying agent 1 part, stabilizer 1 part, 0.7 part of antioxidant, flocculation aid 0.7 part, antiseptic 0.6 part, tasty agents 0.6 part, flavouring agent 0.6 part, sweetener 5 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 51 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 250W at ultrasonic power, temperature is 48 DEG C, mixing speed is menophania refining 1h 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 92 DEG C after completing, pressure is 160KPa, and sterilization time is 60s；
S4, filling, sealing: be 0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is to carry out filling, sealing at 50 DEG C, is cooled to after temperature is 22 DEG C i.e. prepare strawberry flavor 3D printings chocolate.
Embodiment 3
A kind of strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 165 parts, auxiliary agent 10 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 60 parts, strawberry instant powder 45 parts, 30 parts of mung bean lecithin, milk powder 30 parts；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 4 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 50 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 200W at ultrasonic power, temperature is 45 DEG C, mixing speed is menophania refining 1.5h 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 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 91 DEG C after completing, pressure is 150KPa, and sterilization time is 70s；
S4, filling, sealing: be 0.085Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is to carry out filling, sealing at 45 DEG C, is cooled to after temperature is 25 DEG C i.e. prepare strawberry flavor 3D printings chocolate.
Embodiment 4
A kind of strawberry flavor 3D printing is chocolate, in units of weight portion, including following raw material: major ingredient 210 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 80 parts, strawberry instant powder 50 parts, 40 parts of mung bean lecithin, milk powder 40 parts；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 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, antiseptic 1.2 parts, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweetener 5 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 52 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 92 DEG C after completing, pressure is 160KPa, and sterilization time is 60s；
S4, filling, sealing: be 0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature is to carry out filling, sealing at 50 DEG C, is cooled to after temperature is 23 DEG C i.e. prepare strawberry flavor 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. a strawberry flavor 3D printing is chocolate, it is characterized in that, in units of weight portion, including following raw material: major ingredient 140-240 part, auxiliary agent 10-25 part, described major ingredient is in units of weight portion, including following raw material: cocoa power 50-100 part, strawberry instant powder 40-60 part, mung bean lecithin 30-40 part, milk powder 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 4-5 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 methyl glycol fatty acid ester；Described stabilizer is acesulfame potassium；Described antioxidant is food grade antioxidant BHQ；Described flocculation aid is aluminium polychloride；Described antiseptic is sodium sorbate；Described tasty agents is inosine acid disodium；Described sweetener is galactooligosaccharide；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing is chocolate, and its preparation method comprises the following steps:
S1, mixing: by cocoa power, strawberry instant powder, milk powder, mung bean lecithin water proof heating means melt be flowing liquid, melting temperature is 50-52 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 200-300W at ultrasonic power, temperature is 45-50 DEG C, mixing speed is menophania refining 0.5-1.5h 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 90-92 DEG C after completing, and pressure is 140-160KPa, and sterilization time is 60-75s；
S4, filling, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out filling, sealing at being 40-50 DEG C, i.e. prepare strawberry flavor 3D printings chocolate after being cooled to temperature≤25 DEG C.
Strawberry flavor 3D printing the most according to claim 1 is chocolate, it is characterized in that, in units of weight portion, including following raw material: major ingredient 210 parts, auxiliary agent 25 parts, described major ingredient is in units of weight portion, including following raw material: cocoa power 80 parts, strawberry instant powder 50 parts, 40 parts of mung bean lecithin, milk powder 40 parts；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 5 parts.
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| CN201610243431.XA CN105851431A (en) | 2016-04-19 | 2016-04-19 | Strawberry-flavored chocolate for 3D printing |
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| CN201610243431.XA CN105851431A (en) | 2016-04-19 | 2016-04-19 | Strawberry-flavored chocolate for 3D printing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Application publication date: 20160817 |