CN106982969A - A kind of preparation method suitable for 3D printing palmin type chocolate pie - Google Patents
A kind of preparation method suitable for 3D printing palmin type chocolate pie Download PDFInfo
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- CN106982969A CN106982969A CN201710394194.1A CN201710394194A CN106982969A CN 106982969 A CN106982969 A CN 106982969A CN 201710394194 A CN201710394194 A CN 201710394194A CN 106982969 A CN106982969 A CN 106982969A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 66
- 238000010146 3D printing Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 84
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 64
- 239000002270 dispersing agent Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 239000000314 lubricant Substances 0.000 claims abstract description 22
- 239000006184 cosolvent Substances 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- 239000012745 toughening agent Substances 0.000 claims abstract description 21
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 238000005189 flocculation Methods 0.000 claims abstract description 20
- 230000016615 flocculation Effects 0.000 claims abstract description 20
- 235000010445 lecithin Nutrition 0.000 claims abstract description 20
- 239000000787 lecithin Substances 0.000 claims abstract description 20
- 229940067606 lecithin Drugs 0.000 claims abstract description 20
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 18
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000004014 plasticizer Substances 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 44
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000007670 refining Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 21
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 17
- 229910052700 potassium Inorganic materials 0.000 claims description 17
- 239000011591 potassium Substances 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 14
- 230000008018 melting Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- -1 compatilizer Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 8
- 229920002125 Sokalan® Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- 239000004584 polyacrylic acid Substances 0.000 claims description 8
- 239000000737 potassium alginate Substances 0.000 claims description 8
- 235000010408 potassium alginate Nutrition 0.000 claims description 8
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 239000011344 liquid material Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229920001343 polytetrafluoroethylene Polymers 0.000 claims description 6
- 239000004810 polytetrafluoroethylene Substances 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical group [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 3
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 125000001931 aliphatic group Chemical group 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 240000009164 Petroselinum crispum Species 0.000 claims description 2
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 2
- 239000003242 anti bacterial agent Substances 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 150000002576 ketones Chemical class 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 238000007639 printing Methods 0.000 abstract description 14
- 238000007493 shaping process Methods 0.000 abstract description 6
- 230000004927 fusion Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000012752 auxiliary agent Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- ULDHMXUKGWMISQ-VIFPVBQESA-N (S)-(+)-Carvone Natural products CC(=C)[C@H]1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-VIFPVBQESA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004512 die casting Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa 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
- A23G1/36—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method suitable for 3D printing palmin type chocolate pie, it is made up of following raw materials：60 100 parts of cocoa power, 30 40 parts of black soya bean lecithin, 30 40 parts of milk powder, 0.5 1 parts of toughener, 0.5 1 parts of plasticizer, 0.5 1 parts of lubricant, 0.5 1 parts of cosolvent, 0.6 1 parts of levelling agent, 0.6 1 parts of dispersant, 0.6 1 parts of compatilizer, 0.6 1 parts of emulsifying agent, 0.6 1 parts of stabilizer, 0.2 1 parts of antioxidant, 0.2 1 parts of flocculation aid, 0.2 1 parts of antiseptic, 0.2 1 parts of tasty agents, 0.2 1 parts of flavouring agent, 46 parts of sweetener.The chocolate pie of the present invention can improve heating rate, the fusion temperature of model and the stereo shaping rate during printing；It is heat-resist with stable mobility and certain viscosity and stable forming temperature value, will not plug-hole during printing；By 3D printing technique, it is made and both remains with chocolate primary characteristic and taste, and modern design chocolate pie product attractive in appearance.
Description
Technical field
The invention belongs to chocolate pie preparing technical field, and in particular to one kind is applied to 3D printing palmin type chalk
The preparation method of power group.
Background technology
Chocolate pie is mainly to be made using cocoa butter as primary raw material, with fertile smooth mouthfeel and strong and unique
Fragrance, it is deep to be liked by various countries consumer.However, chocolate pie is a kind of phitosite, fat and sugar class content is higher,
Protein content is on the low side.In addition, ultra-fine microcrystalline cellulose is the natural polymer extracted from plant, it is nonpoisonous and tasteless,
Energy is not provided for human body, be a kind of low heat value, the material of high microsteping content, itself has grease sense, in the same of reduction heat
When can play a part of improve food mouthfeel, on the other hand add the healthcare function in terms of chocolate dietary fiber.
3D printing technique is to be designed a model with Computerized three-dimensional as source, is by discrete be molded with numerical control of software hierarchy
System, bonding is successively accumulated by printed material, final superposition shaping, produces entity products.Shape can be completed using 3D printing technique
Shape and color color material object printing, from medical treatment to manufacture, from historical relic's protection to scientific research.Recently, the feeler of 3D printing is extended to again
Field of food, scientist have developed the 3D printer for food, by raw-food materials such as chocolate, butter when " ink ", beat
Print off taste and different food.
At present, the defect that chocolate of the prior art is present is the bad control of mobility of slurry, too dilute, printing shaping
Rate is low；It is too thick, easy plug-hole；Fusion temperature is low during printer model.
Therefore, develop a kind of printer model when fusion temperature and model stereo shaping rate it is high, nutritious be applied to 3D
The palmin type chocolate of printing becomes development trend.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of system suitable for 3D printing palmin type chocolate pie
Preparation Method, can improve heating rate, the fusion temperature of model and the stereo shaping rate during printing；And with stable mobility and
Certain viscosity and stable forming temperature value, it is heat-resist, during printing will not plug-hole, the product being made both remains with chocolate
Primary characteristic and taste, realize that modern design is attractive in appearance again.
The present invention solves above-mentioned technical problem with following technical scheme：
1. a kind of preparation method suitable for 3D printing palmin type chocolate pie, it is characterised in that it by it is following by weight
The raw material of part proportioning is made：60-100 parts of cocoa power, 30-40 parts of black soya bean lecithin, 30-40 parts of milk powder, toughener 0.5-1
It is part, 0.5-1 parts of plasticizer, 0.5-1 parts of lubricant, 0.5-1 parts of cosolvent, 0.6-1 parts of levelling agent, 0.6-1 parts of dispersant, compatible
0.6-1 parts of agent, 0.6-1 parts of emulsifying agent, 0.6-1 parts of stabilizer, 0.2-1 parts of antioxidant, 0.2-1 parts of flocculation aid, antiseptic 0.2-1
Part, 0.2-1 parts of tasty agents, 0.2-1 parts of flavouring agent, 4-6 parts of sweetener；
Preparation method is：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
46-49 DEG C, stirred during melting, the speed of stirring is 20-200r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are the bar that 100-200W, temperature are 40-45 DEG C, mixing speed is 200-300r/min in ultrasonic power
Menophania refines 1-2h under part, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antibacterial in feed liquid to menophania
Agent, tasty agents, flavouring agent, sweetener ultrasonic power be 100-200W, temperature be 35-40 DEG C, mixing speed be 200-300r/
Menophania refines 0.4-0.8h under conditions of min, obtains chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 100-200 mesh sieve net filtrations, after the completion of carry out sterilization treatment,
Treatment conditions are：Temperature is 90-96 DEG C, and pressure is 140-200KPa, and sterilization time is 30-75s；
S4, prints chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing.
2. being applied to the preparation method of 3D printing palmin type chocolate pie according to claim 1, its feature exists
In the preferential proportioning of each raw material is：80 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder, 1 part of toughener, plasticizer 1
Part, 1 part of lubricant, 1 part of cosolvent, 1 part of levelling agent, 1 part of dispersant, 1 part of compatilizer, 1 part of emulsifying agent, 1 part of stabilizer, antioxygen
1 part of agent, 1 part of flocculation aid, 1 part of antiseptic, 1 part of tasty agents, 1 part of flavouring agent, 6 parts of sweetener.
3. the preparation method according to claim 1 or claim 2 suitable for 3D printing palmin type chocolate pie, its feature
It is, the toughener is Exxon Mobil 5020；The plasticizer is polyvinyl alcohol；The lubricant moistens for polytetrafluoroethylene (PTFE)
Consistent lubricant；The cosolvent is sodium tripolyphosphate；The levelling agent is epoxidized soybean oil aliphatic acid；The dispersant is by below by weight
The raw material of amount part proportioning is mixed：Potassium carboxymethylcellulose：Agar：Modified starch：Polyacrylic acid potassium：Potassium alginate：Dextrin=
0.2：1：1：0.1：0.2：1；The compatilizer is Dupont EEA2112AC；The emulsifying agent is soybean lecithin；The stabilization
Agent is acesulfame potassium；The antioxidant is food grade antioxidant T501；The flocculation aid is aluminium polychloride；The antibacterial
Agent is potassium sorbate；The tasty agents is Sodium guanylate；The sweetener is honey element；The flavouring agent is left-handed Sheep's-parsley
Ketone.
4. print chocolate pie：Directly with the chocolate liquid after sterilizing on circular soft flour cake layer well prepared in advance
Carry out 3D printing, print conditions：Temperature is 40-95 DEG C.
The invention has the advantages that：
（1）The present invention contains potassium composition suitable for the palmin type chocolate pie of 3D printing, can improve heating speed during printing
Rate, improves fusing point；
（2）The present invention contains the cellulose components of black soya bean lecithin suitable for the palmin type chocolate pie of 3D printing, can carry
High model stereo shaping rate；
（3）The present invention is directly used in making chocolate pie after conching；
（4）The present invention carries out fine grinding to chocolate mass and combines refining process to handle material, reduces the particle size of material, carries
The smooth mouth-feel of high chocolate, obtained chocolate dissolves rear good fluidity, as raw material be used for 3D printing when will not plug-hole, and
The chocolate product of printing, which is difficult to grow dim, to turn white, and the diversification of creative making can be achieved, and high accuracy is complex-curved, and moulding is unique
Chocolate product, overturn traditional die casting pattern, be completely free of mould constraint, meet the personalized customized city of people
.
Embodiment
In the preparing raw material of the present invention, cocoa power, black soya bean lecithin and the milk powder of use are as major ingredient, and other raw materials are made
For auxiliary agent, the required raw material of major ingredient and auxiliary agent is by weight ratio：60-100 parts of cocoa power, 30-40 parts of black soya bean lecithin, ox
30-40 parts of milk powder：0.5-1 parts of toughener, 0.5-1 parts of plasticizer, 0.5-1 parts of lubricant, 0.5-1 parts of cosolvent, levelling agent
0.6-1 parts, 0.6-1 parts of dispersant, 0.6-1 parts of compatilizer, 0.6-1 parts of emulsifying agent, 0.6-1 parts of stabilizer, antioxidant 0.2-1
Part, 0.2-1 parts of flocculation aid, 0.2-1 parts of antiseptic, 0.2-1 parts of tasty agents, 0.2-1 parts of flavouring agent, 4-6 parts of sweetener.
In the following embodiments, the toughener used is Exxon Mobil 5020；Plasticizer is polyvinyl alcohol；Lubricant is
Polytetrafluoroethylene (PTFE) lubricating grease；Cosolvent is sodium tripolyphosphate；Levelling agent is epoxidized soybean oil aliphatic acid；Compatilizer is Dupont
EEA2112AC；Emulsifying agent is soybean lecithin；Stabilizer is acesulfame potassium；Antioxidant is food grade antioxidant T501；Help solidifying
Agent is aluminium polychloride；Antiseptic is potassium sorbate；Tasty agents is Sodium guanylate；Sweetener is honey element；Flavouring agent is a left side
Revolve carvol；The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：It is modified
Starch：Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1.
The following is the specific embodiment of the present invention：
Embodiment 1
Raw material is by weight ratio：60 parts of cocoa power, 30 parts of black soya bean lecithin, 30 parts of milk powder；0.5 part of toughener, plasticising
0.5 part of agent, 0.5 part of lubricant, 0.5 part of cosolvent, 0.6 part of levelling agent, 0.6 part of dispersant, 0.6 part of compatilizer, emulsifying agent 0.6
Part, 0.6 part of stabilizer, 0.2 part of antioxidant, 0.2 part of flocculation aid, 0.2 part of antiseptic, 0.2 part of tasty agents, 0.2 part of flavouring agent, sweet tea
4 parts of taste agent；
The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：Modified starch：
Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1；
The preparation method of the present embodiment palmin type chocolate pie comprises the following steps：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
46 DEG C, stirred during melting, the speed of stirring is 200r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are 100W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining under conditions of 200r/min
2h, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, fragrance in feed liquid to menophania
Agent, sweetener are 100W in ultrasonic power, and temperature is 35 DEG C, and mixing speed is menophania refining 0.8h under conditions of 200r/min, is obtained
To chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 100 mesh sieve net filtrations, after the completion of carry out sterilization treatment, handle
Condition is：Temperature is 90 DEG C, and pressure is 140KPa, and sterilization time is 75s；
S4, printing chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing, print conditions：Temperature is 45 DEG C.
Embodiment 2
Raw material is by weight ratio：100 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder；The auxiliary agent is with parts by weight
For unit, including following raw material：1 part of toughener, 1 part of plasticizer, 1 part of lubricant, 1 part of cosolvent, 1 part of levelling agent, dispersant 1
Part, 1 part of compatilizer, 1 part of emulsifying agent, 1 part of stabilizer, 1 part of antioxidant, 1 part of flocculation aid, 1 part of antiseptic, 1 part of tasty agents, fragrance
1 part of agent, 6 parts of sweetener；
The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：Modified starch：
Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1；
The preparation method of the present embodiment palmin type chocolate pie comprises the following steps：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
49 DEG C, stirred during melting, the speed of stirring is 20r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are 200W in ultrasonic power, and temperature is 45 DEG C, and mixing speed is menophania refining under conditions of 300r/min
1h, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, fragrance in feed liquid to menophania
Agent, sweetener are 200W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, is obtained
To chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 200 mesh sieve net filtrations, after the completion of carry out sterilization treatment, bar
Part：Temperature is 96 DEG C, and pressure is 200KPa, and sterilization time is 30s；
S4, printing chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing, print conditions：Temperature is 65 DEG C.
Embodiment 3
Raw material is by weight ratio：80 parts of cocoa power, 35 parts of black soya bean lecithin, 35 parts of milk powder；0.8 part of toughener, plasticising
0.8 part of agent, 0.7 part of lubricant, 0.7 part of cosolvent, 0.8 part of levelling agent, 0.8 part of dispersant, 0.8 part of compatilizer, emulsifying agent 0.8
Part, 0.8 part of stabilizer, 0.6 part of antioxidant, 0.6 part of flocculation aid, 0.6 part of antiseptic, 0.6 part of tasty agents, 0.6 part of flavouring agent, sweet tea
5 parts of taste agent；
The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：Modified starch：
Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1；
The preparation method of the present embodiment palmin type chocolate pie comprises the following steps：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
48 DEG C, stirred during melting, the speed of stirring is 150r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are 150W in ultrasonic power, and temperature is 43 DEG C, and mixing speed is menophania refining under conditions of 250r/min
1.5h, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, perfume (or spice) in feed liquid to menophania
Taste agent, sweetener are 150W in ultrasonic power, and temperature is 38 DEG C, and mixing speed is menophania refining 0.6h under conditions of 250r/min,
Obtain chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 150 mesh sieve net filtrations, after the completion of carry out sterilization treatment, handle
Condition is：Temperature is 93 DEG C, and pressure is 170KPa, and sterilization time is 50s；
S4, printing chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing, print conditions：Temperature is 80 DEG C.
Embodiment 4
Raw material is by weight ratio：80 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder；1 part of toughener, plasticizer 1
Part, 1 part of lubricant, 1 part of cosolvent, 1 part of levelling agent, 1 part of dispersant, 1 part of compatilizer, 1 part of emulsifying agent, 1 part of stabilizer, antioxygen
1 part of agent, 1 part of flocculation aid, 1 part of antiseptic, 1 part of tasty agents, 1 part of flavouring agent, 6 parts of sweetener；
The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：Modified starch：
Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1；
The preparation method of the present embodiment palmin type chocolate pie comprises the following steps：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
47 DEG C, stirred during melting, the speed of stirring is 200r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are 100W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining under conditions of 200r/min
2h, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, fragrance in feed liquid to menophania
Agent, sweetener are 200W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, is obtained
To chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 200 mesh sieve net filtrations, after the completion of carry out sterilization treatment, handle
Condition：Temperature is 92 DEG C, and pressure is 185KPa, and sterilization time is 65s
S4, printing chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing, print conditions：Temperature is 78 DEG C.
Embodiment 5
Raw material is by weight ratio：60 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder；0.5 part of toughener, plasticising
0.5 part of agent, 0.5 part of lubricant, 0.5 part of cosolvent, 0.6 part of levelling agent, 0.6 part of dispersant, 0.6 part of compatilizer, emulsifying agent 0.6
Part, 0.6 part of stabilizer, 0.2 part of antioxidant, 0.2 part of flocculation aid, 0.2 part of antiseptic, 0.2 part of tasty agents, 0.2 part of flavouring agent, sweet tea
4 parts of taste agent；
The dispersant is mixed by following raw materials：Potassium carboxymethylcellulose：Agar：Modified starch：
Polyacrylic acid potassium：Potassium alginate：Dextrin=0.2：1：1：0.1：0.2：1；
The preparation method of the present embodiment palmin type chocolate pie comprises the following steps：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
49 DEG C, stirred during melting, the speed of stirring is 20r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are 200W in ultrasonic power, and temperature is 45 DEG C, and mixing speed is menophania refining under conditions of 300r/min
1h, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antiseptic, tasty agents, fragrance in feed liquid to menophania
Agent, sweetener are 200W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min, is obtained
To chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 130 mesh sieve net filtrations, after the completion of carry out sterilization treatment, handle
Condition：Temperature is 92 DEG C, and pressure is 160KPa, and sterilization time is 50s；
S4, printing chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing, print conditions：Temperature is 92 DEG C.
Claims (4)
1. a kind of preparation method suitable for 3D printing palmin type chocolate pie, it is characterised in that it by it is following by weight
The raw material of part proportioning is made：60-100 parts of cocoa power, 30-40 parts of black soya bean lecithin, 30-40 parts of milk powder, toughener 0.5-1
It is part, 0.5-1 parts of plasticizer, 0.5-1 parts of lubricant, 0.5-1 parts of cosolvent, 0.6-1 parts of levelling agent, 0.6-1 parts of dispersant, compatible
0.6-1 parts of agent, 0.6-1 parts of emulsifying agent, 0.6-1 parts of stabilizer, 0.2-1 parts of antioxidant, 0.2-1 parts of flocculation aid, antiseptic 0.2-1
Part, 0.2-1 parts of tasty agents, 0.2-1 parts of flavouring agent, 4-6 parts of sweetener；
Preparation method is：
S1, mixing：It is flowing liquid that cocoa power, milk powder, black soya bean lecithin water proof heating means, which are melted, and melting temperature is
46-49 DEG C, stirred during melting, the speed of stirring is 20-200r/min, untill stirring to liquid material fineness is 21-24 μm；
S2, refining：The mixed materials of step S1 are added into toughener, plasticizer, compatilizer, lubricant, cosolvent, levelling
Agent, dispersant, emulsifying agent are the bar that 100-200W, temperature are 40-45 DEG C, mixing speed is 200-300r/min in ultrasonic power
Menophania refines 1-2h under part, obtains menophania refining feed liquid, then refine addition stabilizer, antioxidant, flocculation aid, antibacterial in feed liquid to menophania
Agent, tasty agents, flavouring agent, sweetener ultrasonic power be 100-200W, temperature be 35-40 DEG C, mixing speed be 200-300r/
Menophania refines 0.4-0.8h under conditions of min, obtains chocolate liquid；
S3, sterilizing：By chocolate liquid made from step S2 use 100-200 mesh sieve net filtrations, after the completion of carry out sterilization treatment,
Treatment conditions are：Temperature is 90-96 DEG C, and pressure is 140-200KPa, and sterilization time is 30-75s；
S4, prints chocolate pie：Directly entered on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
Row 3D printing.
2. a kind of preparation method suitable for 3D printing palmin type chocolate pie according to claim 1, its feature exists
In the preferential proportioning of each raw material is：80 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder, 1 part of toughener, plasticizer 1
Part, 1 part of lubricant, 1 part of cosolvent, 1 part of levelling agent, 1 part of dispersant, 1 part of compatilizer, 1 part of emulsifying agent, 1 part of stabilizer, antioxygen
1 part of agent, 1 part of flocculation aid, 1 part of antiseptic, 1 part of tasty agents, 1 part of flavouring agent, 6 parts of sweetener.
3. the preparation method according to claim 1 or claim 2 suitable for 3D printing palmin type chocolate pie, its feature exists
In the toughener is Exxon Mobil 5020；The plasticizer is polyvinyl alcohol；The lubricant lubricates for polytetrafluoroethylene (PTFE)
Fat；The cosolvent is sodium tripolyphosphate；The levelling agent is epoxidized soybean oil aliphatic acid；The dispersant by it is following by weight
The raw material of part proportioning is mixed：Potassium carboxymethylcellulose：Agar：Modified starch：Polyacrylic acid potassium：Potassium alginate：Dextrin=
0.2：1：1：0.1：0.2：1；The compatilizer is Dupont EEA2112AC；The emulsifying agent is soybean lecithin；The stabilization
Agent is acesulfame potassium；The antioxidant is food grade antioxidant T501；The flocculation aid is aluminium polychloride；The antibacterial
Agent is potassium sorbate；The tasty agents is Sodium guanylate；The sweetener is honey element；The flavouring agent is left-handed Sheep's-parsley
Ketone.
4. print chocolate pie：Directly carried out on circular soft flour cake layer well prepared in advance with the chocolate liquid after sterilizing
3D printing, print conditions：Temperature is 40-95 DEG C.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724706A (en) * | 2016-03-24 | 2016-07-06 | 广西筑梦三体科技有限公司 | Cocoa butter substitute type chocolate for 3D printing |
| CN105767411A (en) * | 2016-03-24 | 2016-07-20 | 南宁梦幻三体环保科技有限公司 | New chocolate for 3D printing |
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2017
- 2017-05-28 CN CN201710394194.1A patent/CN106982969A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724706A (en) * | 2016-03-24 | 2016-07-06 | 广西筑梦三体科技有限公司 | Cocoa butter substitute type chocolate for 3D printing |
| CN105767411A (en) * | 2016-03-24 | 2016-07-20 | 南宁梦幻三体环保科技有限公司 | New chocolate for 3D printing |
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