CN107125406A - A kind of preparation method suitable for 3D printing chocolate center candy - Google Patents
A kind of preparation method suitable for 3D printing chocolate center candy Download PDFInfo
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- CN107125406A CN107125406A CN201710394190.3A CN201710394190A CN107125406A CN 107125406 A CN107125406 A CN 107125406A CN 201710394190 A CN201710394190 A CN 201710394190A CN 107125406 A CN107125406 A CN 107125406A
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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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Abstract
The invention discloses a kind of preparation method suitable for 3D printing chocolate center candy, it is mainly made up of chocolate core and candy shell, during making, is first passed through 3D printing and is gone out chocolate core, then the printed candy shell on chocolate core；Raw material is by weight ratio wherein needed for chocolate core：50 100 parts of cocoa power, 30 40 parts of black soya bean lecithin, 20 40 parts of milk powder, 0.5 2 parts of toughener, 0.5 2 parts of plasticizer, 0.5 2 parts of lubricant, 0.5 2 parts of cosolvent, 0.6 1.5 parts of levelling agent, 0.6 1.5 parts of dispersant, 0.6 1.5 parts of compatilizer, 0.6 1.5 parts of emulsifying agent, 0.6 1.5 parts of stabilizer, 0.2 1.2 parts of antioxidant, 0.2 1.2 parts of flocculation aid, 0.2 1.2 parts of antiseptic, 0.2 1.2 parts of tasty agents, 0.2 1.2 parts of flavouring agent, 45 parts of sweetener.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 product attractive in appearance.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of system suitable for 3D printing chocolate center candy
Preparation Method.
Background technology
Chocolate 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.The chocolate center candy made using chocolate as raw material is also deep to be liked by people
Love.However, chocolate is a kind of phitosite, fat and sugar class content is higher, and protein content is on the low side.In addition, superfine
Crystalline cellulose is the natural polymer extracted from plant, nonpoisonous and tasteless, does not provide energy for human body, is a kind of low-heat
Value, the material of high microsteping content, itself has grease sense, can play a part of improving food mouthfeel while heat is reduced,
On the other hand the healthcare function in terms of chocolate dietary fiber is added.
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 product of the prior art is present is the bad control of mobility of slurry, too dilute, printing
Ratio of briquetting is low；It is too thick, easy plug-hole；Fusion temperature is low during printer model.
Therefore, fusion temperature and high, the nutritious 3D printing of model stereo shaping rate are skilful when developing a kind of printer model
Gram force comfit becomes development trend.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation side suitable for 3D printing chocolate center candy
Method, can improve the heating rate of printing, the fusion temperature of model and stereo shaping rate during preparation；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：
One kind of the invention is applied to 3D printing chocolate center candy, and it is mainly made up of chocolate core and candy shell, makes
When, first pass through 3D printing and go out chocolate core, then the direct printed candy shell on chocolate core；
The preparation method of the chocolate core is：
Required raw material is by weight ratio：50-100 parts of cocoa power, 30-40 parts of black soya bean lecithin, 20-40 parts of milk powder, toughness reinforcing
0.5-2 parts of agent, 0.5-2 parts of plasticizer, 0.5-2 parts of lubricant, 0.5-2 parts of cosolvent, 0.6-1.5 parts of levelling agent, dispersant
0.6-1.5 parts, 0.6-1.5 parts of compatilizer, 0.6-1.5 parts of emulsifying agent, 0.6-1.5 parts of stabilizer, 0.2-1.2 parts of antioxidant, help
Solidifying 0.2-1.2 parts of agent, 0.2-1.2 parts of antiseptic, 0.2-1.2 parts of tasty agents, 0.2-1.2 parts of flavouring agent, 4-5 parts of sweetener；
The preparation process of chocolate core includes following operating procedure：
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
50-52 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 200-300W in ultrasonic power, and temperature is 45-50 DEG C, and mixing speed is 200-400r/min bar
Menophania refines 0.5-1.5h under part, obtains menophania refining feed liquid, then refine addition stabilizer in feed liquid to menophania, it is antioxidant, flocculation aid, anti-
Microbial inoculum, tasty agents, flavouring agent, sweetener are 100-200W in ultrasonic power, and temperature is 35-40 DEG C, and mixing speed is 200-
Menophania refines 0.4-0.8h under conditions of 300r/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：Temperature is 90-92 DEG C, and pressure is 140-160KPa, and sterilization time is 60-75s；
S4, filling, sealing：By the chocolate liquid after step S3 sterilization treatments vacuum be 0.083-0.086Mpa, temperature
To carry out filling, sealing at 40-50 DEG C, it is cooled to behind temperature≤25 DEG C and can be used to 3D printing and go out chocolate core；
The preparation method of the candy shell is：
Required raw material is by weight ratio：30-60 parts of glucose, 3-8 parts of microcrystalline cellulose, 10-20 parts of corn syrup, dextrin 1-
10 parts, 0.1-0.3 parts of essence, 0.5-1 parts of modified starch, 0.1-0.5 parts of magnesium stearate；
Preparation process is：First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to
Uniformly；According still further to 1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs and said mixture is placed in into starch and water
Mixed liquor in, heating is boiled to unobvious aqueous water, thoroughly be can be used to 3D printing after cooling and is gone out candy shell.
Toughener of the present invention is Dupont N493；The plasticizer is sorbierite；The lubricant is polytetrafluoro
Ethene lubricating grease；The cosolvent is sodium tripolyphosphate；The levelling agent is epoxidized soybean oil aliphatic acid；The compatilizer is U.S.
Du Pont of state EEA2112AC；The emulsifying agent is methyl glycol fatty acid ester；The stabilizer is acesulfame potassium；The antioxygen
Agent is food grade antioxidant BHQ；The flocculation aid is aluminium polychloride；The antiseptic is sodium sorbate；The tasty agents is
Inosine acid disodium；The sweetener is galactooligosaccharide；The flavouring agent is L-CARVONE；The dispersant is by following component
Composition：10 parts of potassium carboxymethylcellulose, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, dextrin 10
Part, by modified starch and water according to 1:5 liquor ratios are mixed, and heat while stirring, carboxymethyl is added after temperature reaches 40 degrees Celsius
Cellulose potassium, agar, polyacrylic acid potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, natural cooling
It is standby afterwards.
The required raw material optimum ratio of chocolate core of the present invention is：80 parts of cocoa power, 40 parts of black soya bean lecithin, milk
40 parts of powder, 2 parts of toughener, 2 parts of plasticizer, 2 parts of lubricant, 2 parts of cosolvent, 1.5 parts of levelling agent, 1.5 parts of dispersant, compatilizer
1.5 parts, 1.5 parts of emulsifying agent, 1.5 parts of stabilizer, 1.2 parts of antioxidant, 1.2 parts of flocculation aid, 1.2 parts of antiseptic, tasty agents 1.2
Part, 1.2 parts of flavouring agent, 5 parts of sweetener.
The invention has the advantages that：
（1）The 3D printing chocolate center candy of the present invention contains potassium composition, and heating rate can lift 30-40% during printing,
Heat transfer is more rapid uniform, is conducive to improving the surface evenness of printed product；（2）The 3D printing chocolate center of the present invention
Candy contains the cellulose components of black soya bean lecithin, can improve model stereo shaping rate, be not susceptible to surface and collapse；
（3）The present invention does not carry out temperature adjustment by tradition after conching and used, but direct quantitative is canned, convenient storage with
Transport, and can ready access upon use, make chocolate 3D print leave factory realize strange land print, using easy to operate；
（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 center candy 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,
The unique chocolate center candy product of moulding, overturns traditional die casting pattern, is completely free of mould constraint, meets people
Personalized customized market.
Embodiment
The chocolate center candy of 3D printing of the present invention is mainly made up of chocolate core and candy shell, during making, is first led to
Cross 3D printing and go out chocolate core, then pass through 3D printing candy shell again on chocolate core.
In the preparing raw material of the chocolate core, cocoa power, black soya bean lecithin and the milk powder of use are other as major ingredient
Raw material is as auxiliary agent, and the required raw material of major ingredient and auxiliary agent is by weight ratio：50-100 parts of cocoa power, black soya bean lecithin 30-
40 parts, 20-40 parts of milk powder, 0.5-2 parts of toughener, 0.5-2 parts of plasticizer, 0.5-2 parts of lubricant, 0.5-2 parts of cosolvent, stream
Flat agent 0.6-1.5 parts, 0.6-1.5 parts of dispersant, 0.6-1.5 parts of compatilizer, 0.6-1.5 parts of emulsifying agent, stabilizer 0.6-1.5
Part, 0.2-1.2 parts of antioxidant, 0.2-1.2 parts of flocculation aid, 0.2-1.2 parts of antiseptic, 0.2-1.2 parts of tasty agents, flavouring agent 0.2-
1.2 parts, 4-5 parts of sweetener.
The preparing raw material of candy shell is by weight：30-60 parts of glucose, 3-8 parts of microcrystalline cellulose, corn syrup
10-20 parts, 1-10 parts of dextrin, 0.1-0.3 parts of essence, 0.5-1 parts of modified starch, 0.1-0.5 parts of magnesium stearate.
In the following embodiments, the toughener that the present invention is used is Dupont N493；Plasticizer is sorbierite；Lubricant
For polytetrafluoroethylene (PTFE) lubricating grease；Cosolvent is sodium tripolyphosphate；Levelling agent is epoxidized soybean oil aliphatic acid；Compatilizer is shut out for the U.S.
Nation EEA2112AC；Emulsifying agent is methyl glycol fatty acid ester；Stabilizer is acesulfame potassium；Antioxidant is food grade antioxidant
BHQ；Flocculation aid is aluminium polychloride；Antiseptic is sodium sorbate；Tasty agents is inosine acid disodium；Sweetener is oligomeric gala
Sugar；Flavouring agent is L-CARVONE；The dispersant is consisted of the following composition：10 parts of potassium carboxymethylcellulose, 5 parts of agar, change
Property 10 parts of starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, 10 parts of dextrin, by modified starch and water according to 1:5 liquor ratios are mixed,
Heat while stirring, potassium carboxymethylcellulose, agar, polyacrylic acid potassium, potassium alginate are added after temperature reaches 40 degrees Celsius
And dextrin, continue heating and boil to unobvious aqueous water, it is standby after natural cooling.
The following is the specific embodiment of the present invention：
Embodiment 1
Prepare chocolate core：
Raw material needed for chocolate core is by weight ratio：50 parts of cocoa power, 30 parts of black soya bean lecithin, 20 parts of milk powder, toughness reinforcing
0.5 part of agent, 0.5 part of plasticizer, 0.5 part of lubricant, 0.5 part of cosolvent, 0.6 part of levelling agent, 0.6 part of dispersant, compatilizer 0.6
Part, 0.6 part of emulsifying agent, 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, perfume
0.2 part of taste agent, 4 parts of sweetener；
The preparation method of wherein dispersant is：
Take 10 parts of potassium carboxymethylcellulose, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, dextrin
10 parts, first by modified starch and water according to 1:5 liquor ratios are mixed, and are heated while stirring, are added after temperature reaches 40 degrees Celsius
Potassium carboxymethylcellulose, agar, polyacrylic acid potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, from
It is so standby after cooling；
The preparation method of chocolate core 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
50 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 200W in ultrasonic power, and temperature is 45 DEG C, and mixing speed is menophania refining under conditions of 200r/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 100W in ultrasonic power, and temperature is 35 DEG C, and mixing speed is menophania refining 0.8h under conditions of 200r/min,
Obtain 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：Temperature is 90 DEG C, and pressure is 140KPa, and sterilization time is 75s；
S4, filling, sealing：By the chocolate liquid of step S3 sterilization treatments vacuum be 0.083Mpa, temperature be 40 DEG C at
Filling, sealing is carried out, is cooled to temperature the chocolate core material of 3D printing is made after 25 DEG C, then draw ingeniously by 3D printing
Gram force core；
Prepare candy shell：
The preparing raw material of candy shell is by weight ratio：30 parts of glucose, 3 parts of microcrystalline cellulose, 10 parts of corn syrup, paste
2 parts of essence, 0.1 part of essence, 0.5 part of modified starch, 0.1 part of magnesium stearate；
The preparation method of candy shell is：
First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to uniformly；According still further to
1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs, and said mixture is placed in the mixed liquor of starch and water
In, heating is boiled to unobvious aqueous water, and thoroughly can be used to 3D printing after cooling goes out candy shell；
When preparing chocolate center candy：Candy shell is gone out by 3D printing again on printed chocolate core, that is, obtains skilful
Gram force comfit.
Embodiment 2
Prepare chocolate core：
Raw material needed for chocolate core is by weight ratio：100 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder, toughness reinforcing
1.2 parts of agent, 1.2 parts of plasticizer, 1.2 parts of lubricant, 1.2 parts of cosolvent, 1 part of levelling agent, 1 part of dispersant, 1 part of compatilizer, breast
1 part of agent, 1 part of stabilizer, 0.7 part of antioxidant, 0.7 part of flocculation aid, 0.6 part of antiseptic, 0.6 part of tasty agents, flavouring agent 0.6
Part, 5 parts of sweetener；
The preparation method of wherein dispersant is：
Take 10 parts of potassium carboxymethylcellulose, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, dextrin
10 parts, first by modified starch and water according to 1:5 liquor ratios are mixed, and are heated while stirring, are added after temperature reaches 40 degrees Celsius
Potassium carboxymethylcellulose, agar, polyacrylic acid potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, from
It is so standby after cooling；
The preparation method of chocolate core 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
51 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 250W in ultrasonic power, and temperature is 48 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 150W in ultrasonic power, and temperature is 38 DEG C, and mixing speed is menophania refining 0.6h under conditions of 250r/min, is obtained
To 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：Temperature is 92 DEG C, and pressure is 160KPa, and sterilization time is 60s；
S4, filling, sealing：By the chocolate liquid of step S3 sterilization treatments vacuum be 0.086Mpa, temperature be 50 DEG C at
Filling, sealing is carried out, is cooled to temperature the chocolate core material of 3D printing is made after 22 DEG C, then draw ingeniously by 3D printing
Gram force core；
Prepare candy shell：
The preparing raw material of candy shell is by weight ratio：40 parts of glucose, 4 parts of microcrystalline cellulose, 12 parts of corn syrup, paste
3 parts of essence, 0.2 part of essence, 0.6 part of modified starch, 0.2 part of magnesium stearate；
The preparation method of candy shell is：
First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to uniformly；According still further to
1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs, and said mixture is placed in the mixed liquor of starch and water
In, heating is boiled to unobvious aqueous water, and thoroughly can be used to 3D printing after cooling goes out candy shell；
When preparing chocolate center candy：Candy shell is gone out by 3D printing again on printed chocolate core, that is, obtains skilful
Gram force comfit.
Embodiment 3
Prepare chocolate core：
Raw material needed for chocolate core is by weight ratio：60 parts of cocoa power, 30 parts of black soya bean lecithin, 30 parts of milk powder, toughness reinforcing
0.5 part of agent, 0.5 part of plasticizer, 0.5 part of lubricant, 0.5 part of cosolvent, 0.6 part of levelling agent, 0.6 part of dispersant, compatilizer 0.6
Part, 0.6 part of emulsifying agent, 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, perfume
0.2 part of taste agent, 4 parts of sweetener；
The preparation method of wherein dispersant is：
Take 10 parts of potassium carboxymethylcellulose, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, dextrin
10 parts, first by modified starch and water according to 1:5 liquor ratios are mixed, and are heated while stirring, are added after temperature reaches 40 degrees Celsius
Potassium carboxymethylcellulose, agar, polyacrylic acid potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, from
It is so standby after cooling；
The preparation method of chocolate core 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
50 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 200W in ultrasonic power, and temperature is 45 DEG C, and mixing speed is menophania refining under conditions of 200r/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 200W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min,
Obtain 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 91 DEG C, and pressure is 150KPa, and sterilization time is 70s；
S4, filling, sealing：By the chocolate liquid of step S3 sterilization treatments vacuum be 0.085Mpa, temperature be 45 DEG C at
Filling, sealing is carried out, is cooled to temperature the chocolate core material of 3D printing is made after 25 DEG C, then draw ingeniously by 3D printing
Gram force core；
Prepare candy shell：
The preparing raw material of candy shell is by weight ratio：40 parts of glucose, 4 parts of microcrystalline cellulose, 12 parts of corn syrup, paste
3 parts of essence, 0.2 part of essence, 0.6 part of modified starch, 0.2 part of magnesium stearate；
The preparation method of candy shell is：
First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to uniformly；According still further to
1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs, and said mixture is placed in the mixed liquor of starch and water
In, heating is boiled to unobvious aqueous water, and thoroughly can be used to 3D printing after cooling goes out candy shell；
When preparing chocolate center candy：Candy shell is gone out by 3D printing again on printed chocolate core, that is, obtains skilful
Gram force comfit.
Embodiment 4
Prepare chocolate core：
Raw material needed for chocolate core is by weight ratio：80 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder, toughness reinforcing
2 parts of agent, 2 parts of plasticizer, 2 parts of lubricant, 2 parts of cosolvent, 1 part of levelling agent, 1 part of dispersant, 1 part of compatilizer, emulsifying agent 1.5
Part, 1.5 parts of stabilizer, 1.2 parts of antioxidant, 1.2 parts of flocculation aid, 1.2 parts of antiseptic, 1.2 parts of tasty agents, 1.2 parts of flavouring agent, sweet tea
5 parts of taste agent；
The preparation method of wherein dispersant is：
Take 10 parts of potassium carboxymethylcellulose, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, dextrin
10 parts, first by modified starch and water according to 1:5 liquor ratios are mixed, and are heated while stirring, are added after temperature reaches 40 degrees Celsius
Potassium carboxymethylcellulose, agar, polyacrylic acid potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, from
It is so standby after cooling；
The preparation method of chocolate core 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
52 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 300W in ultrasonic power, and temperature is 50 DEG C, and mixing speed is menophania refining under conditions of 400r/min
0.5h, 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 200W in ultrasonic power, and temperature is 40 DEG C, and mixing speed is menophania refining 0.4h under conditions of 300r/min,
Obtain 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 92 DEG C, and pressure is 160KPa, and sterilization time is 60s；
S4, filling, sealing：By the chocolate liquid of step S3 sterilization treatments vacuum be 0.086Mpa, temperature be 50 DEG C at
Filling, sealing is carried out, is cooled to temperature the chocolate core material of 3D printing is made after 23 DEG C, then draw ingeniously by 3D printing
Gram force core；
Prepare candy shell：
The preparing raw material of candy shell is by weight ratio：40 parts of glucose, 4 parts of microcrystalline cellulose, 12 parts of corn syrup, paste
3 parts of essence, 0.2 part of essence, 0.6 part of modified starch, 0.2 part of magnesium stearate；
The preparation method of candy shell is：
First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to uniformly；According still further to
1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs, and said mixture is placed in the mixed liquor of starch and water
In, heating is boiled to unobvious aqueous water, and thoroughly can be used to 3D printing after cooling goes out candy shell；
When preparing chocolate center candy：Candy shell is gone out by 3D printing again on printed chocolate core, that is, obtains skilful
Gram force comfit.
Claims (3)
1. a kind of preparation method suitable for 3D printing chocolate center candy, it is characterised in that it mainly by chocolate core and
Candy shell is constituted, and during making, is first passed through 3D printing and is gone out chocolate core, then the direct printed candy shell on chocolate core；
The preparation method of the chocolate core is：
Required raw material is by weight ratio：50-100 parts of cocoa power, 30-40 parts of black soya bean lecithin, 20-40 parts of milk powder, toughness reinforcing
0.5-2 parts of agent, 0.5-2 parts of plasticizer, 0.5-2 parts of lubricant, 0.5-2 parts of cosolvent, 0.6-1.5 parts of levelling agent, dispersant
0.6-1.5 parts, 0.6-1.5 parts of compatilizer, 0.6-1.5 parts of emulsifying agent, 0.6-1.5 parts of stabilizer, 0.2-1.2 parts of antioxidant, help
Solidifying 0.2-1.2 parts of agent, 0.2-1.2 parts of antiseptic, 0.2-1.2 parts of tasty agents, 0.2-1.2 parts of flavouring agent, 4-5 parts of sweetener；
The preparation process of chocolate core includes following operating procedure：
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
50-52 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 200-300W in ultrasonic power, and temperature is 45-50 DEG C, and mixing speed is 200-400r/min bar
Menophania refines 0.5-1.5h under part, obtains menophania refining feed liquid, then refine addition stabilizer in feed liquid to menophania, it is antioxidant, flocculation aid, anti-
Microbial inoculum, tasty agents, flavouring agent, sweetener are 100-200W in ultrasonic power, and temperature is 35-40 DEG C, and mixing speed is 200-
Menophania refines 0.4-0.8h under conditions of 300r/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：Temperature is 90-92 DEG C, and pressure is 140-160KPa, and sterilization time is 60-75s；
S4, filling, sealing：By the chocolate liquid after step S3 sterilization treatments vacuum be 0.083-0.086Mpa, temperature
To carry out filling, sealing at 40-50 DEG C, it is cooled to behind temperature≤25 DEG C and can be used to 3D printing and go out chocolate core；
The preparation method of the candy shell is：
Required raw material is by weight ratio：30-60 parts of glucose, 3-8 parts of microcrystalline cellulose, 10-20 parts of corn syrup, dextrin 1-
10 parts, 0.1-0.3 parts of essence, 0.5-1 parts of modified starch, 0.1-0.5 parts of magnesium stearate；
Preparation process is：First glucose, microcrystalline cellulose, dextrin, corn syrup, essence and magnesium stearate are mixed to
Uniformly；According still further to 1：5 liquor ratio mixes modified starch and 40 DEG C of water, stirs, and by said mixture be placed in starch with
In the mixed liquor of water, heating is boiled to unobvious aqueous water, and thoroughly can be used to 3D printing after cooling goes out candy shell.
2. it is applied to the preparation method of 3D printing chocolate center candy according to claim 1, it is characterised in that the increasing
Tough dose is Dupont N493；The plasticizer is sorbierite；The lubricant is polytetrafluoroethylene (PTFE) lubricating grease；The cosolvent
For sodium tripolyphosphate；The levelling agent is epoxidized soybean oil aliphatic acid；The compatilizer is Dupont EEA2112AC；It is described
Emulsifying agent is methyl glycol fatty acid ester；The stabilizer is acesulfame potassium；The antioxidant is food grade antioxidant BHQ；
The flocculation aid is aluminium polychloride；The antiseptic is sodium sorbate；The tasty agents is inosine acid disodium；The sweetener
For galactooligosaccharide；The flavouring agent is L-CARVONE；The dispersant is consisted of the following composition：Potassium carboxymethylcellulose 10
Part, 5 parts of agar, 10 parts of modified starch, 5 parts of polyacrylic acid potassium, 5 parts of potassium alginate, 10 parts of dextrin, by modified starch and water according to
1:5 liquor ratios are mixed, and are heated while stirring, and potassium carboxymethylcellulose, agar, polyacrylic acid are added after temperature reaches 40 degrees Celsius
Potassium, potassium alginate and dextrin, continue heating and boil to unobvious aqueous water, standby after natural cooling.
3. the preparation method according to claim 1 or claim 2 suitable for 3D printing chocolate center candy, it is characterised in that：
The required raw material optimum ratio of chocolate core is：80 parts of cocoa power, 40 parts of black soya bean lecithin, 40 parts of milk powder, toughener 2
Part, 2 parts of plasticizer, 2 parts of lubricant, 2 parts of cosolvent, 1.5 parts of levelling agent, 1.5 parts of dispersant, 1.5 parts of compatilizer, emulsifying agent
1.5 parts, 1.5 parts of stabilizer, 1.2 parts of antioxidant, 1.2 parts of flocculation aid, 1.2 parts of antiseptic, 1.2 parts of tasty agents, flavouring agent 1.2
Part, 5 parts of sweetener.
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| CN113923995A (en) * | 2019-06-12 | 2022-01-11 | 荷兰邦奇洛德斯克罗科兰有限公司 | Edible dessert ink composition for 3D printing |
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| CN108477363A (en) * | 2018-02-22 | 2018-09-04 | 长兴时印科技有限公司 | A kind of chocolate and preparation method thereof can be used for 3D printing |
| CN108477363B (en) * | 2018-02-22 | 2021-04-09 | 长兴时印科技有限公司 | Chocolate capable of avoiding 3D printing hanging phenomenon and preparation method thereof |
| WO2019165733A1 (en) * | 2018-02-27 | 2019-09-06 | 江南大学 | Method for 3d printing dual-color stuffed pastry by means of concentrated fruit pulps |
| CN109090322A (en) * | 2018-08-23 | 2018-12-28 | 长兴时印科技有限公司 | A kind of 3D toffee and its processing method |
| CN113923995A (en) * | 2019-06-12 | 2022-01-11 | 荷兰邦奇洛德斯克罗科兰有限公司 | Edible dessert ink composition for 3D printing |
| CN110959726A (en) * | 2019-12-06 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate and preparation process thereof |
| CN110959726B (en) * | 2019-12-06 | 2023-08-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate and preparation process thereof |
| CN112335770A (en) * | 2020-11-05 | 2021-02-09 | 沈阳师范大学 | Three-dimensional sugar painting 3D printing material and preparation method thereof |
| CN112335770B (en) * | 2020-11-05 | 2024-04-16 | 沈阳师范大学 | Three-dimensional sugar painting 3D printing material and preparation method thereof |
| CN113397017A (en) * | 2021-06-30 | 2021-09-17 | 界首市好味来食品有限公司 | Chocolate dessert and 3D printing manufacturing method thereof |
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