CN105876043A - Preparation method of strawberry-flavored chocolate for three-dimensional printing - Google Patents
Preparation method of strawberry-flavored chocolate for three-dimensional printing Download PDFInfo
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- CN105876043A CN105876043A CN201610243425.4A CN201610243425A CN105876043A CN 105876043 A CN105876043 A CN 105876043A CN 201610243425 A CN201610243425 A CN 201610243425A CN 105876043 A CN105876043 A CN 105876043A
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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
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- 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
- B33Y10/00—Processes of additive manufacturing
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- 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
- A23G2200/08—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
- 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 a preparation method of strawberry-flavored chocolate for three-dimensional printing, and belongs to the technical field of preparation of chocolate. The strawberry-flavored chocolate for three-dimensional printing is prepared through the following steps of mixing, refining, sterilizing, filling, sealing and the like. According to the chocolate disclosed by the invention, the temperature rising rate during printing can be increased, the melting temperature of a model can be increased, and the three-dimensional shaping rate can be increased. The chocolate prepared by the method disclosed by the invention has stable fluidity, definite stickiness, stable shaping temperature value and good heat resistance, and during printing, holes cannot be blocked. The chocolate disclosed by the invention can be made into chocolate products which not only reserve original characteristics and original taste of the chocolate but also are novel and beautiful in modeling through a three-dimensional printing technique.
Description
Technical field
The invention belongs to chocolate making technology field, be specifically related to the preparation method of a kind of strawberry flavor 3D printing chocolate.
Background technology
Chocolate is mainly made with cocoa butter for primary raw material, has fertile smooth mouthfeel and the strong and fragrance of uniqueness, is deeply liked by consumer of various countries.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 oils and fats 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, printed material is successively piled up 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.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 that chocolate of the prior art exists 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 the preparation method of 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:
The preparation method of a kind of strawberry flavor 3D printing chocolate, comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, i.e. prepares strawberry flavor 3D printing chocolate after being cooled to temperature≤25 DEG C；
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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE.
Preferably, described strawberry flavor 3D printing 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 powder 50-100 part, Fructus Fragariae Ananssae instant powder 40-60 part, Semen phaseoli radiati 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, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 4-5 part.
The method have the advantages that
(1) the strawberry flavor 3D printing chocolate of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
(2) the strawberry flavor 3D printing chocolate of the present invention contains the cellulose components of Semen phaseoli radiati lecithin, can improve model stereo shaping rate；
(3) present invention does not carry out homoiothermic use by tradition after conching, but direct quantitative is canned, convenient 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 the smooth mouth-feel of chocolate, 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 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 powder 50-100 part, Fructus Fragariae Ananssae instant powder 40-60 part, Semen phaseoli radiati 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, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 4-5 part；
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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE.
The present invention also provides for the preparation method of a kind of strawberry flavor 3D printing chocolate, comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, i.e. prepares strawberry flavor 3D printing 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 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 Fructus Fragariae Ananssae instant powders of cocoa powder 40 parts, 30 parts of Semen phaseoli radiati lecithin, milk powder 20 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, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antibacterial 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweeting agent 4 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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.083Mpa 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 strawberry flavor 3D printing chocolate after temperature is 25 DEG C.
Embodiment 2
A kind of strawberry flavor 3D printing 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 powder 100 parts, Fructus Fragariae Ananssae instant powder 60 parts, 40 parts of Semen phaseoli radiati lecithin, milk powder 40 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, compatilizer 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 5 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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.086Mpa 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 strawberry flavor 3D printing chocolate after temperature is 22 DEG C.
Embodiment 3
A kind of strawberry flavor 3D printing 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 powder 60 parts, Fructus Fragariae Ananssae instant powder 45 parts, 30 parts of Semen phaseoli radiati lecithin, milk powder 30 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, compatilizer 0.6 part, emulsifying agent 0.6 part, stabilizer 0.6 part, 0.2 part of antioxidant, flocculation aid 0.2 part, antibacterial 0.2 part, tasty agents 0.2 part, flavouring agent 0.2 part, sweeting agent 4 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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.085Mpa 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 strawberry flavor 3D printing chocolate after temperature is 25 DEG C.
Embodiment 4
A kind of strawberry flavor 3D printing 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 powder 80 parts, Fructus Fragariae Ananssae instant powder 50 parts, 40 parts of Semen phaseoli radiati lecithin, milk powder 40 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, tasty agents 1.2 parts, flavouring agent 1.2 parts, sweeting agent 5 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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE；
Described strawberry flavor 3D printing chocolate, its preparation method comprises the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.086Mpa 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 strawberry flavor 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 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. the preparation method of a strawberry flavor 3D printing chocolate, it is characterised in that comprise the following steps:
S1, mixing: by cocoa powder, Fructus Fragariae Ananssae instant powder, milk powder, Semen phaseoli radiati 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, refine: 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, antibacterial, tasty agents, flavouring agent, sweeting agent 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, fill, sealing: be 0.083-0.086Mpa in vacuum by the chocolate liquid of step S3 sterilization treatment, temperature carries out fill, sealing at being 40-50 DEG C, i.e. prepares strawberry flavor 3D printing chocolate after being cooled to temperature≤25 DEG C；
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 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 polychlorid；Described antibacterial is sodium sorbate；Described tasty agents is inosine monophosphate；Described sweeting agent is oligomeric galactose；Described flavouring agent is L-CARVONE.
The preparation method of strawberry flavor 3D printing chocolate the most according to claim 1, it is characterized in that, described strawberry flavor 3D printing 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 powder 50-100 part, Fructus Fragariae Ananssae instant powder 40-60 part, Semen phaseoli radiati 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, antibacterial 0.2-1.2 part, tasty agents 0.2-1.2 part, flavouring agent 0.2-1.2 part, sweeting agent 4-5 part.
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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: 20160824 |