CN107156891A - A kind of preparation method suitable for 3D printing chocolate fruit biscuit - Google Patents
A kind of preparation method suitable for 3D printing chocolate fruit biscuit Download PDFInfo
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- CN107156891A CN107156891A CN201710394195.6A CN201710394195A CN107156891A CN 107156891 A CN107156891 A CN 107156891A CN 201710394195 A CN201710394195 A CN 201710394195A CN 107156891 A CN107156891 A CN 107156891A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation method suitable for 3D printing chocolate fruit biscuit, it is made up of following raw materials：50 80 parts of cocoa power, 25 35 parts of black soya bean lecithin, 30 50 parts of milk, 100 150 parts of flour, new 20 40 parts of banana puree of squeezing, 35 parts of vegetable oil；13 parts of toughener, 13 parts of plasticizer, 13 parts of lubricant, 13 parts of cosolvent, 0.8 1.5 parts of levelling agent, 0.8 1.5 parts of dispersant, 0.8 1.5 parts of compatilizer, 0.8 1.5 parts of emulsifying agent, 0.8 1.5 parts of stabilizer, 0.5 1.5 parts of antioxidant, 0.5 1.5 parts of flocculation aid, 0.5 1.5 parts of antiseptic, 0.5 1.5 parts of tasty agents, 0.5 1.5 parts of flavouring agent, 48 parts of sweetener.The chocolate cream biscuit 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, again the chocolate pie dryed product attractive in appearance of the modern design with fruit taste.
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 fruit biscuit
Preparation Method.
Background technology
Chocolate fruit biscuit is mainly what is be made using cocoa butter and flour as primary raw material, with fertile smooth mouthfeel
With strong and unique fragrance, liked deeply by various countries consumer.However, chocolate fruit biscuit is a kind of phitosite,
Fat and sugar class content is higher, and protein content is on the low side.In addition, ultra-fine microcrystalline cellulose is the natural polymer extracted from plant
Sub- compound, 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, can play a part of improving food mouthfeel while heat is reduced, on the other hand add chocolate dietary fiber
The healthcare function of aspect.
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 fruit biscuit 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, fusion temperature and high, the nutritious 3D printing of model stereo shaping rate are skilful when developing a kind of printer model
Gram force fruit biscuit 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 fruit biscuit
Method, can improve heating rate, the fusion temperature of model and the stereo shaping rate during printing；And with stable mobility and necessarily
Viscosity and stable forming temperature value, it is heat-resist, during printing will not plug-hole, it is original that the product being made both had remained with chocolate
Characteristic and taste, have fruit-like flavour again, and modern design is attractive in appearance.
The present invention solves above-mentioned technical problem with following technical scheme：
A kind of preparation method suitable for 3D printing chocolate fruit biscuit of the invention, it is by following raw materials
It is made：50-80 parts of cocoa power, 25-35 parts of black soya bean lecithin, 30-50 parts of milk, 100-150 parts of flour, new squeezing banana puree 20-
40 parts, 3-5 parts of vegetable oil；1-3 part of toughener, 1-3 part of plasticizer, 1-3 part of lubricant, 1-3 part of cosolvent, levelling agent
0.8-1.5 parts, it is 0.8-1.5 parts of dispersant, 0.8-1.5 parts of compatilizer, 0.8-1.5 parts of emulsifying agent, 0.8-1.5 parts of stabilizer, anti-
0.5-1.5 parts of oxygen agent, 0.5-1.5 parts of flocculation aid, 0.5-1.5 parts of antiseptic, 0.5-1.5 parts of tasty agents, flavouring agent 0.5-1.5
Part, 4-8 parts of sweetener；
Preparation method includes following operating procedure：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin merging 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；
S3, refining：The mixed materials of step S2 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 300-400r/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, and use 100-200 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, stirring is to well mixed；
S5, sterilizing：Material after the completion of step S4 is mixed carries out sterilization treatment, treatment conditions：Temperature is 90-94 DEG C, pressure
For 140-180KPa, sterilization time is 40-75s；
S6, filling, sealing：By the chocolate mixtures material after step S5 sterilization treatments vacuum be 0.081-0.085Mpa,
Temperature is cooled to behind temperature≤25 DEG C to carry out filling, sealing at 42-46 DEG C, you can use 3D printing chocolate fruit biscuit.
Toughener of the present invention is South Korea sk K2012；The plasticizer is sorbierite；The lubricant is grease of silicone fluid；
The cosolvent is polyvinylpyrrolidone；The levelling agent is epoxidized soybean oil aliphatic acid；The compatilizer is Dupont
EEA2112AC；The emulsifying agent is sorbitanmonolaureate；The stabilizer is hydroxypropul starch；The antioxidant is
Propylgallate；The flocculation aid is polyacrylamide；The antiseptic is sodium sorbate；The tasty agents is nucleotides two
Sodium；The sweetener is isomaltoketose；The flavouring agent is methyl cyclopentenyl ketone；The dispersant is potassium alginate.
The invention has the advantages that：
（1）The 3D printing chocolate cream biscuit of the present invention contains potassium composition, can improve heating rate during printing, improves fusing point；
（2）The 3D printing chocolate cream biscuit of the present invention contains the cellulose components of black soya bean lecithin, can improve model stereo shaping
Rate；
（3）The present invention direct other raw materials mixing after conching, makes delicious chocolate fruit biscuit；
（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, the cocoa power of use, black soya bean lecithin, milk, flour, new banana puree of squeezing are used as master
Material, other raw materials are as auxiliary agent, and the required raw material of major ingredient and auxiliary agent is by weight ratio：50-80 parts of cocoa power, black soya bean lecithin
25-35 parts of fat, 30-50 parts of milk, 100-150 parts of flour, new 20-40 parts of banana puree of squeezing, 3-5 parts of vegetable oil；Toughener 1-3
Part, 1-3 part of plasticizer, 1-3 part of lubricant, 1-3 part of cosolvent, 0.8-1.5 parts of levelling agent, 0.8-1.5 parts of dispersant, phase
Hold 0.8-1.5 parts of agent, 0.8-1.5 parts of emulsifying agent, 0.8-1.5 parts of stabilizer, 0.5-1.5 parts of antioxidant, flocculation aid 0.5-1.5
Part, 0.5-1.5 parts of antiseptic, 0.5-1.5 parts of tasty agents, 0.5-1.5 parts of flavouring agent, 4-8 parts of sweetener.
In the following embodiments, the toughener used is South Korea sk K2012；Plasticizer is sorbierite；Lubricant is silicone oil
Fat；Cosolvent is polyvinylpyrrolidone；Levelling agent is epoxidized soybean oil aliphatic acid；Compatilizer is Dupont EEA2112AC；
The emulsifying agent is sorbitanmonolaureate；The stabilizer is hydroxypropul starch；The antioxidant is gallic acid third
Ester；Flocculation aid is polyacrylamide；Antiseptic is sodium sorbate；Tasty agents is disodium 5 '-ribonucleotide；Sweetener is isomaltoketose；
Flavouring agent is methyl cyclopentenyl ketone；Dispersant is potassium alginate.
The following is the specific embodiment of the present invention：
Embodiment 1
Raw material is by weight ratio：50 parts of cocoa power, 25 parts of black soya bean lecithin, 30 parts of milk, 100 parts of flour, newly squeeze banana
20 parts of mud, 3 parts of vegetable oil；1 part of toughener, 1 part of plasticizer, 1 part of lubricant, 1 part of cosolvent, 0.8 part of levelling agent, dispersant
0.8 part, 0.8 part of compatilizer, 0.8 part of emulsifying agent, 0.8 part of stabilizer, 0.5 part of antioxidant, 0.5 part of flocculation aid, antiseptic 0.5
Part, 0.5 part of tasty agents, 0.5 part of flavouring agent, 4 parts of sweetener；
The preparation method of the present embodiment 3D printing chocolate fruit biscuit comprises the following steps：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin merging 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；
S3, refining：The mixed materials of step S2 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
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,
Chocolate liquid is obtained, and uses 100 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, 200r/min is stirred to well mixed；
S5, sterilizing：Chocolate mixtures made from step S4 are subjected to sterilization treatment, treatment conditions：Temperature is 90 DEG C, and pressure is
140KPa, sterilization time is 75s；
S6, filling, sealing：By the chocolate mixtures of step S5 sterilization treatments vacuum be 0.081Mpa, temperature be 42 DEG C
It is lower to carry out filling, sealing, temperature is cooled to for after 25 DEG C, you can use 3D printing chocolate fruit biscuit.
Embodiment 2
Raw material is by weight ratio：80 parts of cocoa power, 35 parts of black soya bean lecithin, 50 parts of milk, 150 parts of flour, newly squeeze banana
40 parts of mud, 5 parts of vegetable oil；3 parts of toughener, 3 parts of plasticizer, 3 parts of lubricant, 3 parts of cosolvent, 1.5 parts of levelling agent, dispersant
1.5 parts, 1.5 parts of compatilizer, 1.5 parts of emulsifying agent, 1.5 parts of stabilizer, 1.5 parts of antioxidant, 1.5 parts of flocculation aid, antiseptic 1.5
Part, 1.5 parts of tasty agents, 1.5 parts of flavouring agent, 8 parts of sweetener；
The preparation method of the present embodiment 3D printing chocolate fruit cakes dry-mixing powder comprises the following steps：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin merging 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；
S3, refining：The mixed materials of step S2 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,
Chocolate liquid is obtained, and uses 200 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, 200r/min is stirred to well mixed；
S5, sterilizing：Chocolate mixtures made from step S4 are subjected to sterilization treatment, treatment conditions：Temperature is 94 DEG C, and pressure is
180KPa, sterilization time is 40s；
S6, filling, sealing：By the chocolate mixtures of step S5 sterilization treatments vacuum be 0.085Mpa, temperature be 46 DEG C
It is lower to carry out filling, sealing, temperature is cooled to for after 23 DEG C, you can use 3D printing chocolate fruit biscuit.
Embodiment 3
Raw material is by weight ratio：60 parts of cocoa power, 30 parts of black soya bean lecithin, 40 parts of milk, 120 parts of flour, newly squeeze banana
30 parts of mud, 4 parts of vegetable oil；2 parts of toughener, 2 parts of plasticizer, 2 parts of lubricant, 2 parts of cosolvent, 1.2 parts of levelling agent, dispersant
1.2 parts, 1.2 parts of compatilizer, 1.2 parts of emulsifying agent, 1.2 parts of stabilizer, 1 part of antioxidant, 1 part of flocculation aid, 1 part of antiseptic, delicate flavour
1 part of agent, 1 part of flavouring agent, 6 parts of sweetener；
The preparation method of the present embodiment 3D printing chocolate fruit biscuit comprises the following steps：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin water proof heating means, which are melted, and melting temperature is 48 DEG C, is melted
Stirred during solution, the speed of stirring is 150r/min, untill stirring to liquid material fineness is 21-24 μm；
S3, refining：The mixed materials of step S2 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 350r/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, and use 180 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, 200r/min is stirred to well mixed；
S5, sterilizing：Chocolate mixtures made from step S4 are subjected to sterilization treatment, treatment conditions：Temperature is 92 DEG C, and pressure is
160KPa, sterilization time is 60s；
S6, filling, sealing：By the chocolate liquid of step S5 sterilization treatments vacuum be 0.083Mpa, temperature be 44 DEG C at
Filling, sealing is carried out, temperature is cooled to for after 22 DEG C, you can use 3D printing chocolate fruit cakes dry-mixing powder.
Embodiment 4
Raw material is by weight ratio：60 parts of cocoa power, 25 parts of black soya bean lecithin, 30 parts of milk, 100 parts of flour, newly squeeze banana
20 parts of mud, 3 parts of vegetable oil；1 part of toughener, 1 part of plasticizer, 1 part of lubricant, 1 part of cosolvent, 0.8 part of levelling agent, dispersant
0.8 part, 0.8 part of compatilizer, 0.8 part of emulsifying agent, 0.8 part of stabilizer, 0.5 part of antioxidant, 0.5 part of flocculation aid, antiseptic 0.5
Part, 0.5 part of tasty agents, 0.5 part of flavouring agent, 6 parts of sweetener；
The preparation method of the present embodiment 3D printing chocolate fruit cakes dry-mixing powder comprises the following steps：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin water proof heating means, which are melted, and melting temperature is 47 DEG C, is melted
Stirred during solution, the speed of stirring is 200r/min, untill stirring to liquid material fineness is 21-24 μm；
S3, refining：The mixed materials of step S2 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
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,
Chocolate liquid is obtained, and uses 130 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, 200r/min is stirred to well mixed；
S5, sterilizing：Chocolate liquid made from step S4 is subjected to sterilization treatment, treatment conditions：Temperature is 90 DEG C, and pressure is
140KPa, sterilization time is 75s；
S6, filling, sealing：By the chocolate liquid of step S5 sterilization treatments vacuum be 0.085Mpa, temperature be 46 DEG C at
Filling, sealing is carried out, temperature is cooled to for after 25 DEG C, you can use 3D printing chocolate fruit biscuit.
Embodiment 5
Raw material is by weight ratio：60 parts of cocoa power, 30 parts of black soya bean lecithin, 40 parts of milk, 120 parts of flour, newly squeeze banana
30 parts of mud, 5 parts of vegetable oil；3 parts of toughener, 3 parts of plasticizer, 3 parts of lubricant, 3 parts of cosolvent, 1.5 parts of levelling agent, dispersant
1.5 parts, 1.5 parts of compatilizer, 1.5 parts of emulsifying agent, 1.5 parts of stabilizer, 1.5 parts of antioxidant, 1.5 parts of flocculation aid, antiseptic 1.5
Part, 1.5 parts of tasty agents, 1.5 parts of flavouring agent, 8 parts of sweetener；
The preparation method of the present embodiment 3D printing chocolate fruit cakes dry-mixing powder comprises the following steps：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, bulk are blended together to both；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin water proof heating means, which are melted, and melting temperature is 49 DEG C, is melted
Stirred during solution, the speed of stirring is 20r/min, untill stirring to liquid material fineness is 21-24 μm；
S3, refining：The mixed materials of step S2 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,
Chocolate liquid is obtained, and uses 160 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, 200r/min is stirred to well mixed；
S5, sterilizing：Chocolate mixtures made from step S4 are subjected to sterilization treatment, treatment conditions：Temperature is 94 DEG C, and pressure is
180KPa, sterilization time is 40s；
S6, filling, sealing：By the chocolate mixtures of step S5 sterilization treatments vacuum be 0.081Mpa, temperature be 42 DEG C
It is lower to carry out filling, sealing, temperature is cooled to for after 23 DEG C, you can with 3D printing chocolate fruit biscuit.
Claims (2)
1. a kind of preparation method suitable for 3D printing chocolate fruit biscuit, it is characterised in that it is matched somebody with somebody by weight by following
The raw material of ratio is made：50-80 parts of cocoa power, 25-35 parts of black soya bean lecithin, 30-50 parts of milk, 100-150 parts of flour, new squeezing are fragrant
20-40 parts of any of several broadleaf plants mud, 3-5 parts of vegetable oil；1-3 part of toughener, 1-3 part of plasticizer, 1-3 part of lubricant, 1-3 part of cosolvent,
0.8-1.5 parts of levelling agent, 0.8-1.5 parts of dispersant, 0.8-1.5 parts of compatilizer, 0.8-1.5 parts of emulsifying agent, stabilizer 0.8-1.5
Part, 0.5-1.5 parts of antioxidant, 0.5-1.5 parts of flocculation aid, 0.5-1.5 parts of antiseptic, 0.5-1.5 parts of tasty agents, flavouring agent 0.5-
1.5 parts, 4-8 parts of sweetener；
Preparation method includes following operating procedure：
S1, take new fresh bananas to remove the peel, peel off white silk, after being cut into small pieces, be put into mixer, stir into uniform banana puree, add
Flour, vegetable oil and appropriate milk, are stirred continuously, to both and it is even into bulk；
S2, mixing：It is flowing liquid that cocoa power, black soya bean lecithin merging 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；
S3, refining：The mixed materials of step S2 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 300-400r/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, and use 100-200 mesh sieve net filtrations；
S4, dough made from step S1 mixed with step S3 chocolate liquid, stirring is to well mixed；
S5, sterilizing：Material after the completion of step S4 is mixed carries out sterilization treatment, treatment conditions：Temperature is 90-94 DEG C, pressure
For 140-180KPa, sterilization time is 40-75s；
S6, filling, sealing：By the chocolate mixtures material after step S5 sterilization treatments vacuum be 0.081-0.085Mpa,
Temperature is cooled to behind temperature≤25 DEG C to carry out filling, sealing at 42-46 DEG C, you can use 3D printing into chocolate fruit biscuit.
2. a kind of preparation method suitable for 3D printing chocolate fruit biscuit according to claim 1, it is characterised in that institute
Toughener is stated for South Korea sk K2012；The plasticizer is sorbierite；The lubricant is grease of silicone fluid；The cosolvent is poly- second
Alkene pyrrolidone；The levelling agent is epoxidized soybean oil aliphatic acid；The compatilizer is Dupont EEA2112AC；The breast
Agent is sorbitanmonolaureate；The stabilizer is hydroxypropul starch；The antioxidant is propylgallate；It is described
Flocculation aid is polyacrylamide；The antiseptic is sodium sorbate；The tasty agents is disodium 5 '-ribonucleotide；The sweetener is different
Maltulose；The flavouring agent is methyl cyclopentenyl ketone；The dispersant is potassium alginate.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418630A (en) * | 2020-04-21 | 2020-07-17 | 华南理工大学 | 3D printed banana food and preparation method thereof |
| CN115251208A (en) * | 2022-07-27 | 2022-11-01 | 天舜(杭州)食品股份有限公司 | 3D printing chocolate and preparation method thereof |
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| CN105851431A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Strawberry-flavored chocolate for 3D printing |
| CN105851432A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Making method of hawthorn-flavored 3D printing chocolate |
| CN105851430A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Apple flavor chocolate for 3D printing |
| CN105876043A (en) * | 2016-04-19 | 2016-08-24 | 庞用 | Preparation method of strawberry-flavored chocolate for three-dimensional printing |
| CN105901253A (en) * | 2016-04-19 | 2016-08-31 | 庞用 | Hawthorn-flavored chocolate used for 3D printing |
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| CN105851431A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Strawberry-flavored chocolate for 3D printing |
| CN105851432A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Making method of hawthorn-flavored 3D printing chocolate |
| CN105851430A (en) * | 2016-04-19 | 2016-08-17 | 庞用 | Apple flavor chocolate for 3D printing |
| CN105876043A (en) * | 2016-04-19 | 2016-08-24 | 庞用 | Preparation method of strawberry-flavored chocolate for three-dimensional printing |
| CN105901253A (en) * | 2016-04-19 | 2016-08-31 | 庞用 | Hawthorn-flavored chocolate used for 3D printing |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418630A (en) * | 2020-04-21 | 2020-07-17 | 华南理工大学 | 3D printed banana food and preparation method thereof |
| CN115251208A (en) * | 2022-07-27 | 2022-11-01 | 天舜(杭州)食品股份有限公司 | 3D printing chocolate and preparation method thereof |
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