CN107410628A - A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application - Google Patents
A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application Download PDFInfo
- Publication number
- CN107410628A CN107410628A CN201710324535.8A CN201710324535A CN107410628A CN 107410628 A CN107410628 A CN 107410628A CN 201710324535 A CN201710324535 A CN 201710324535A CN 107410628 A CN107410628 A CN 107410628A
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- China
- Prior art keywords
- turns over
- confectionery material
- rapid shaping
- printing
- over
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a kind of 3D printing rapid shaping to turn over confectionery material, and the raw material for turning over confectionery material includes by mass percentage：Cotton candy 25%~30%, frosting 55%~60%, butter 6%~10%, corn syrup 4%~6%, Taylor's powder 0.5%~1%, white oil 1.5%~3%.Invention additionally discloses the preparation method that a kind of 3D printing rapid shaping turns over confectionery material.The invention also discloses the application method that a kind of 3D printing rapid shaping turns over confectionery material.The ductility for turning over sugar of the invention is good, it is fast, hard crisp thin to air-dry speed, and relative to the more slightly worse food printed material of some such structural strengths such as chocolate, cream, the object printed has excellent surface smoothness, and formed precision is high；In addition, the manufacture craft that the present invention turns over confectionery material is simple, easily operation, 3D printing is can be directly used for after production gained material heating.
Description
Technical field
The invention belongs to the Material Field of rapid shaping, and sugar is turned over more particularly, to a kind of new 3D printing rapid shaping
Food materials and its preparation and application.
Background technology
Fusion sediment moulding (Fused Deposition Modeling, FDM) refers to thread thermoplastic by silk supplying machine
Structure is sent into shower nozzle, is heated to molten condition in the showerhead, is extruded through nozzle.The filamentary material of molten state is extruded out, according to
The path of CAD individual-layer datas control extrudes and is deposited on the position coagulation forming specified, and whole three are formed after layer by layer deposition, solidification
Tie up product.
In recent years, the great development of industrial 3D printing technique is rapid, however, the 3D printing technique of field of food and it is new,
It is adapted to the food material of 3D printer printing shaping, it is also to be developed with improving.
At present, the food material available for 3D printing is relatively simple, and in the prevalence of solidification and air-dried speed it is slow, beat
Print precision is low, stereo shaping effect is poor, not easy to store and the problems such as be easily deformed.Such as：Chocolate 3D printer, cream 3D are beaten
Print machine, thin pancake 3D printer etc., solidified and air-dry it is slow-footed influence, be not easy to form the works with certain altitude, make
The forming objects that must print are difficult, rough surface precision is low, stereoeffect is poor, so as to influence the product quality finally printed.
The food artistic product printed with these food materials, not easy to store, easy modification and rotten.
Patent document CN105767412A discloses a kind of chocolate preparation method for being suitable for 3D printing, and this method is adopted
Be raw material with numerous food additive, with this come improve chocolate printing when heating rate, melt temperature and stereo shaping
Rate, so as to be printed under the conditions of certain viscosity and stable forming temperature.But a kind of 3D printing disclosed in patent is with ingeniously
Following defect or deficiency be present in gram force preparation method：
(1) raw material types are various and need multiple additives auxiliary to strengthen its mobility and shaping efficiency, add and beat
Being printed as this while reduces the mouthfeel of food；
(2) the chocolate 3D printing object is unfavorable for summer room temperature (30 ° of temperatures above) preservation, is easily deformed and becomes
Matter；
(3) the air-dried speed of the chocolate is slow, makees so as to have impact on the surface accuracy of printing works and limit printing
The individualized development trend of product.
The content of the invention
For the disadvantages described above or Improvement requirement of prior art, the present invention provides a kind of new 3D printing rapid shaping and turns over sugar
Food materials and preparation method thereof, its object is to develop, a kind of solidification and air-dried speed are fast, printing precision is high, third dimension is strong, price
Cheap 3D printing food material-turn over sugar.
To achieve these goals, according to one aspect of the present invention, there is provided a kind of 3D printing rapid shaping turns over confectionery material,
The raw material for turning over confectionery material includes by mass percentage：Cotton candy 25%~30%, frosting 55%~60%, butter 6%~
10%, corn syrup 4%~6%, Taylor's powder 0.5%~1%, white oil 1.5%~3%.
According to another aspect of the present invention, there is provided a kind of 3D printing rapid shaping turns over the preparation method of confectionery material, application
The raw material for turning over confectionery material, comprises the following steps：
(1) raw material is weighed by mass percentage；
(2) cotton candy is put into container, and is heated to taking out after it expands completely；
(3) corn syrup is added into the container after heating, is stirred well mixed to it；
(4) taken out after fully expanded state being presented again to it to the cotton candy reheating after stirring；
(5) part frosting is equably sieved into the container after reheating, stirs to it and is uniformly dispersed；
(6) remaining frosting is poured on operating desk, by be stirred to turn over glycogen material base placed on it, knead；
(7) the glycogen material base that turns over after described knead is wrapped preservative film and is put into refrigerator cold-storage, you can described turn over is prepared
Confectionery material.
Further, by the operating procedure for turning over and being additionally included in before glycogen material base kneads and spreading butter in its surface.
Further, by it is described turn over glycogen material base knead after be additionally included in its surface sprinkle Taylor's powder operation walk
Suddenly.
Further, it is additionally included in its surface after by the surface Sa Taile powder for turning over glycogen material base and spreads white oil
Operating procedure.
Further, the operating procedure that also includes after white oil kneading is being spread on the glycogen batch surface of turning over.
Further, the operation that inner surface of container spreads butter is additionally included in before the cotton candy is put into container
Step.
According to another aspect of the present invention, there is provided a kind of 3D printing rapid shaping turns over confectionery material, it is described turn over confectionery material by
Described preparation method is made.
According to another aspect of the present invention, there is provided a kind of 3D printing rapid shaping turns over the application method of confectionery material, takes institute
That states turns over confectionery material, is held after water bath with thermostatic control heating in 3D printer barrel, is directly used in 3D printing shaping.
Further, the 3D printer barrel need to be heated with heating film.
In general, by the contemplated above technical scheme of the present invention compared with prior art, it can obtain down and show
Beneficial effect：
(1) ductility for turning over sugar of the invention is good, it is fast, hard crisp thin to air-dry speed, relative to chocolate, cream etc. so
The more slightly worse food printed material of some structural strengths, the object printed has excellent surface smoothness, and is molded essence
Degree is high；
(2) the sugared material that turns over of the invention is unlikely to deteriorate, thus using the object holding time length for turning over sugared file printing, is placed
It can even reach one month as long as in refrigerator cold-storage room.Can be constant with several years of storage if as the food artistic product of displaying
Shape.
(3) manufacture craft for turning over sugar of the invention is simple, easily operation, and printing is directly used in after production gained material heating,
Technique is relatively easy；
(4) because the granularity for turning over sugared material of the present invention is small, ductility is good, therefore 0.4mm nozzle can be met
Diameter is printed, and has desalinated the surface pattern of printing object so that printing object is more attractive in appearance；
(5) it is traditional to turn over sugared cake, particularly turn over the sugared art work and make and need trained advanced Western-style pastry master worker ability
The qualified finished product of moulding is made, human cost is high, causes the market price for turning over sugared cake high, can only meet the need of high consumption crowd
Will, 3D printing technique of the invention is used to turn over sugared shape-designing and make have very big advantage, can both substitute manual operations, pole
The earth has saved human cost, enriches model moulding, while can also meet the needs of family, individual workship, so as to more added with
Beneficial to the marketing for turning over sugared cake.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to limit only to explain the present invention
The fixed present invention.In addition, as long as technical characteristic involved in each embodiment of invention described below is each other
Conflict can is not formed to be mutually combined.
In embodiments of the invention, there is provided a kind of 3D printing rapid shaping turns over confectionery material, and important percentage is pressed by following raw materials
Than being formulated：The raw material for turning over confectionery material includes by mass percentage：Cotton candy 25%~30%, frosting 55%~
60%, butter 6%~10%, corn syrup 4%~6%, Taylor's powder 0.5%~1%, white oil 1.5%~3%.
In embodiments of the invention, there is provided a kind of 3D printing rapid shaping turns over the preparation method of confectionery material, the preparation side
Method comprises the following steps：
(1) raw material is weighed by mass percentage；
(2) bowl what a can be used for microwave stove heat is prepared, inner surface spreads butter
(3) cotton candy is put into bowl, then is heated to taking out after after it expands completely with micro-wave oven height fire, it is described
Micro-wave oven for ease of the internal heating state of observation micro-wave oven；
(4) corn syrup is added into the bowl after heating, with cut mix knife be stirred it is well mixed to it, it is described to stir
Mix knife and spread butter in advance；
(5) bowl after stirring is put into high fire in the micro-wave oven it is heated to cotton candy and fully expanded state is presented again
After take out；
(6) frosting is equably sieved into bowl after heating, is uniformly dispersed with cutting to mix knife and continue stirring to it；
(7) a small amount of unspent frosting is poured on the operating desk of flat-satin, the glycogen batch that turns over being stirred is placed in it
On, kneaded after spreading butter；
(9) glycogen that turns over after described knead batch is wrapped preservative film and is put into refrigerator cold-storage 20~26 hours, you can be prepared into
Confectionery material is turned over to described.
In a preferred embodiment of the invention, it is additionally included in the glycogen batch surface of turning over after kneading and sprinkles Taylor's powder, and in table
After white oil is spread in face, the step of kneading for the second time.
In an embodiment of the present invention, take after appropriate refrigeration it is described turn over confectionery material, utilize thermostat water bath to heat one section
Time, then hold in 3D printer barrel, be directly used in 3D printing shaping.
In a preferred embodiment of the invention, the barrel need to be heated with heating film.
Embodiment 1
A kind of 3D printing rapid shaping of the embodiment of the present invention turns over the method for preparation and use of confectionery material, including following step
Suddenly：
1st, by such as following table component proportion raw material：
| Raw material type | Weight/mass percentage composition |
| Cotton candy | 28% |
| Frosting | 58% |
| Butter | 9% |
| Corn syrup | 5% |
2nd, preparation method
(1) raw material weigh up in proportion
(2) bowl what a can be used for microwave stove heat is prepared, inner surface spreads butter
(3) vanilla flavored cotton candy is put into ready bowl, is then heated to its expansion shape completely with micro-wave oven height fire
State, take out
(4) continuously adding AGL corn syrup, (corn syrup pours into a pannikin in advance, small fire heating, until it is abundant
Dissolving becomes as clear as crystal, stands micro- cool), using wipe in advance butter cut mix knife be stirred it is well mixed to it
(5) high fire in micro-wave oven is put back to again and is heated to its fully expanded state, is taken out
(6) Shu Keman frostings are equably sieved into, cut mix knife continue stirring (mixture now be it is very sticky,
Cook's cooking machine can also be used to stir), and mixing speed is improved, stir dispersed to its
(7) remaining Shu Keman frostings are poured on the operating desk of flat-satin, hand smears butter, and glycogen is turned over by what is be stirred
Criticize to be placed on operating desk and knead
(8) wrap preservative film and be put into refrigerator cold-storage 20~26 hours or so, you can turn over sugar required for being made
(9) sugar that turns over after appropriate refrigeration is taken to heat (heating-up temperature is 60 degree or so) using thermostat water bath, frequently land productivity
Smash with garlic mashing device, (barrel need to be heated with heating film) is held in 3D printer barrel after wire drawing state is presented, directly used
It is molded in 3D printing.
Be found through experiments that, it is of the invention turn over sugar ductility it is good, to air-dry speed fast, hard crisp thin, relative to chocolate,
The so more slightly worse food printed material of some structural strengths, the object printed such as cream have excellent any surface finish
Degree, and formed precision is high；In addition, the manufacture craft for turning over sugar of the present invention is simple, easily operation, after production gained material heating directly
For printing, technique is relatively easy.
Embodiment 2
A kind of 3D printing rapid shaping of the embodiment of the present invention turns over the method for preparation and use of confectionery material, including following step
Suddenly：
1st, by such as following table component proportion raw material：
| Raw material type | Weight/mass percentage composition |
| Vanilla flavored cotton candy | 28% |
| Frosting | 56% |
| Butter | 8% |
| White oil | 1.5% |
| Corn syrup | 5.5% |
| Taylor's powder | 1% |
2nd, this material prepare the step of be：
(1) raw material weigh up in proportion
(2) bowl what a can be used for microwave stove heat is prepared, inner surface spreads Wei Shibao butter
(3) vanilla flavored cotton candy is put into ready bowl, is then heated to its expansion shape completely with micro-wave oven height fire
State, take out
(4) continuously adding AGL corn syrup, (corn syrup is poured into a pannikin, small fire heating, until it fully dissolves
Become as clear as crystal, stand micro- cool), using wipe in advance butter cut mix knife be stirred it is well mixed to it
(4) high fire in micro-wave oven is put back to again and is heated to its fully expanded state, is taken out
(5) Shu Keman frostings are equably sieved into, cut mix knife continue stirring (mixture now be it is very sticky,
Cook's cooking machine can also be used to stir), and mixing speed is improved, stir dispersed to its
(6) remaining Shu Keman frostings are poured on the operating desk of flat-satin, hand smears butter, and the frosting being stirred is existed
Kneaded on operating desk
(7) continue to sprinkle German DBA concentrated types Taylor's powder on the frosting surface kneaded, hand is smeared white oil, kneaded
(8) wrap preservative film and be put into refrigerator cold-storage 20~24 hours or so, you can turn over sugar required for being made
(9) take and turn over sugar using thermostat water bath heating (heating-up temperature is 80 degree or so) after appropriate refrigeration, drip every now and then
Enter it is a few drop pure water smash using garlic mashing device, present wire drawing state after hold in 3D printer barrel (barrel need to use heating
Film heats), it is directly used in 3D printing shaping.
It is found through experiments that, because the granularity for turning over sugared material of the present invention is small, ductility is good, therefore can meets
0.4mm nozzle diameter is printed, and has desalinated the surface pattern of printing object so that printing object is more attractive in appearance.
Embodiment 3
A kind of 3D printing rapid shaping of the embodiment of the present invention turns over the method for preparation and use of confectionery material, including following step
Suddenly：
1st, by such as following table component proportion raw material：
| Raw material type | Weight/mass percentage composition |
| Sugar is turned over described in embodiment 1 | 75% |
| Sugar is turned over described in embodiment 2 | 25% |
2nd, this material prepare the step of be：
(1) raw material weigh up in proportion；
(2) it will weigh after raw material mixes and kneaded with hand；
(3) the appropriate sugar that turns over mixed after kneading is taken to heat (heating-up temperature is 70 degree or so) using thermostat water bath, frequently
Ground is smash using garlic mashing device, holds in 3D printer barrel (barrel need to be heated with heating film) after wire drawing state is presented, directly
Connect and be molded for 3D printing.
Embodiment 1, embodiment 2, embodiment 3 are unanimous on the whole in preparation, but following difference be present：
(1) embodiment 1 is relative to embodiment 2, turns over that heating-up temperature of the sugar in thermostat water bath is low, the heat time is short, and
Without to extrusion shower nozzle heating, process relative simplicity；
(2) embodiment 2 is relative to embodiment 1, and faster, formed precision is higher, printing for solidification, air-dried speed after turning over sugar extrusion
The stereoeffect of object is stronger, more attractive in appearance；
(3) embodiment 3 then combines embodiment 1 and embodiment 2 in terms of printing process, formed precision and air-dried speed
Advantage and disadvantage so that more preferably, unique deficiency is exactly that process is relatively cumbersome to the works printing effect printed.
The 3D printing technique of the present invention is used to turn over sugared shape-designing and make have very big advantage, can both substitute manual behaviour
Make, greatly saved human cost, enriched model moulding, while the needs of family, individual workship can also be met, so as to more
Added with beneficial to the marketing for turning over sugared cake.
In the inventive solutions, the preparing raw material quality hundred that effect preferably turns over confectionery material is given in embodiment
Point, but the invention is not restricted to the preparing raw material quality percentage for turning over confectionery material provided in examples detailed above, the system for turning over confectionery material
Standby raw material includes by mass percentage：The raw material for turning over confectionery material includes by mass percentage：Cotton candy 25%~30%, sugar
Frost 55%~60%, butter 6%~10%, corn syrup 4%~6%, Taylor's powder 0.5%~1%, white oil 1.5%~3%,
Wherein, the quality percentage of the cotton candy with 28% in Example can also take 25%, 26%, 27%, 29%,
30% etc.；The quality percentage of the frosting with 56% in Example and 58% can also take 55%, 57%, 59%,
60% etc.；The quality percentage of the butter can also take 6%, 7%, 10% etc. with 8% in Example and 9%；It is described
The quality percentage of corn syrup can also take 4%, 6%, 7%, 8% etc. with 5% in Example and 5.5%；The Thailand
0.5%, 0.6%, 0.7%, 0.8%, 0.9% etc. can also be taken with 1% in Example by strangling the quality percentage of powder；Institute
2.0%, 2.5%, 3.0% etc. can also be taken with 1.5% in Example by stating the quality percentage of white oil；Specifically turn over confectionery
The preparing raw material quality percentage of material according to be actually needed determine.
As it will be easily appreciated by one skilled in the art that the foregoing is merely illustrative of the preferred embodiments of the present invention, not to
The limitation present invention, all any modification, equivalent and improvement made within the spirit and principles of the invention etc., all should be included
Within protection scope of the present invention.
Claims (10)
1. a kind of 3D printing rapid shaping turns over confectionery material, it is characterised in that the raw material for turning over confectionery material wraps by mass percentage
Include：Cotton candy 25%~30%, frosting 55%~60%, butter 6%~10%, corn syrup 4%~6%, Taylor's powder 0.5%
~1%, white oil 1.5%~3%.
2. a kind of 3D printing rapid shaping turns over the preparation method of confectionery material, it is characterised in that turns over sugar using described in claim 1
The raw material of food materials, comprises the following steps：
(1) raw material is weighed by mass percentage；
(2) cotton candy is put into container, and is heated to taking out after it expands completely；
(3) corn syrup is added into the container after heating, is stirred well mixed to it；
(4) taken out after fully expanded state being presented again to it to the cotton candy reheating after stirring；
(5) part frosting is equably sieved into the container after reheating, stirs to it and is uniformly dispersed；
(6) remaining frosting is poured on operating desk, by be stirred to turn over glycogen material base placed on it, knead；
(7) the glycogen material base that turns over after described knead is wrapped preservative film and is put into refrigerator cold-storage, you can be prepared and described turn over confectionery
Material.
3. a kind of 3D printing rapid shaping according to claim 2 turns over the preparation method of confectionery material, it is characterised in that is inciting somebody to action
Described turn over before glycogen material base kneads is additionally included in the operating procedure that butter is spread on its surface.
4. a kind of 3D printing rapid shaping according to Claims 2 or 3 turns over the preparation method of confectionery material, it is characterised in that
Described turn over is being additionally included in the operating procedure that its surface sprinkles Taylor's powder after glycogen material base kneads.
5. a kind of 3D printing rapid shaping according to any one of claim 2-4 turns over the preparation method of confectionery material, it is special
Sign is, the operating procedure for spreading white oil in its surface is additionally included in after by the surface Sa Taile powder for turning over glycogen material base.
6. a kind of 3D printing rapid shaping according to any one of claim 2-5 turns over the preparation method of confectionery material, it is special
Sign is, the glycogen batch surface of turning over is being spread into the operating procedure that also includes after white oil kneading.
7. a kind of 3D printing rapid shaping according to any one of claim 2-6 turns over the preparation method of confectionery material, it is special
Sign is, the operating procedure that inner surface of container spreads butter is additionally included in before the cotton candy is put into container.
8. a kind of 3D printing rapid shaping turns over confectionery material, it is characterised in that the confectionery material that turns over is by any one of claim 2-7
Described preparation method is made.
9. a kind of 3D printing rapid shaping turns over the application method of confectionery material, it is characterised in that takes as appointed in claim 1 or 2-8
Confectionery material is turned over described in one, is held after water bath with thermostatic control heating in 3D printer barrel, is directly used in 3D printing shaping.
10. a kind of 3D printing rapid shaping according to claim 9 turns over the application method of confectionery material, it is characterised in that institute
Stating 3D printer barrel need to be heated with heating film.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2016112406195 | 2016-12-29 | ||
| CN201611240619 | 2016-12-29 |
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| Publication Number | Publication Date |
|---|---|
| CN107410628A true CN107410628A (en) | 2017-12-01 |
| CN107410628B CN107410628B (en) | 2019-09-13 |
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ID=60425806
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710324535.8A Expired - Fee Related CN107410628B (en) | 2016-12-29 | 2017-05-10 | A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application |
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| CN (1) | CN107410628B (en) |
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| 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 |
| CN112006146A (en) * | 2020-07-14 | 2020-12-01 | 杭州盼打科技有限公司 | Sugar turning device for 3D printing and preparation method thereof |
| WO2020249506A1 (en) | 2019-06-12 | 2020-12-17 | Bunge Loders Croklaan B.V. | Edible confectionery ink composition for 3d-printing |
| WO2020249515A1 (en) | 2019-06-12 | 2020-12-17 | Bunge Loders Croklaan B.V. | Edible confectionery ink composition for 3d-printing |
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| CN104920755A (en) * | 2015-05-27 | 2015-09-23 | 江苏浩宇电子科技有限公司 | Easily stored 3D printed candy raw material and manufacturing method thereof |
| CN104938739A (en) * | 2015-05-27 | 2015-09-30 | 江苏浩宇电子科技有限公司 | Candy syrup capable of being used for 3D printing and preparation method of candy syrup |
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| CN203789039U (en) * | 2014-02-08 | 2014-08-27 | 郑州乐彩科技股份有限公司 | Chocolate 3D printer as well as chocolate extruding device thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| WO2020249506A1 (en) | 2019-06-12 | 2020-12-17 | Bunge Loders Croklaan B.V. | Edible confectionery ink composition for 3d-printing |
| WO2020249515A1 (en) | 2019-06-12 | 2020-12-17 | Bunge Loders Croklaan B.V. | Edible confectionery ink composition for 3d-printing |
| CN112006146A (en) * | 2020-07-14 | 2020-12-01 | 杭州盼打科技有限公司 | Sugar turning device for 3D printing and preparation method thereof |
| CN112006146B (en) * | 2020-07-14 | 2023-02-28 | 杭州盼打科技有限公司 | Sugar turning device for 3D printing and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN107410628B (en) | 2019-09-13 |
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