CN113397017A - Chocolate dessert and 3D printing manufacturing method thereof - Google Patents
Chocolate dessert and 3D printing manufacturing method thereof Download PDFInfo
- Publication number
- CN113397017A CN113397017A CN202110731493.6A CN202110731493A CN113397017A CN 113397017 A CN113397017 A CN 113397017A CN 202110731493 A CN202110731493 A CN 202110731493A CN 113397017 A CN113397017 A CN 113397017A
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- chocolate
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- printing
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 129
- 235000021185 dessert Nutrition 0.000 title claims abstract description 39
- 238000010146 3D printing Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000007639 printing Methods 0.000 claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000003086 colorant Substances 0.000 claims abstract description 16
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 239000000835 fiber Substances 0.000 claims abstract description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 125
- 238000003756 stirring Methods 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 12
- 239000012783 reinforcing fiber Substances 0.000 claims description 11
- 241000208140 Acer Species 0.000 claims description 8
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000004065 semiconductor Substances 0.000 claims description 2
- 235000016019 chocolate confectionery Nutrition 0.000 claims 4
- 239000004615 ingredient Substances 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000016 photochemical curing Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a chocolate dessert and a 3D printing and manufacturing method thereof, which comprises 70% of chocolate mixture, 2% of edible coloring agent and 28% of water, 60% of chocolate mixture, 7% of reinforced fiber mixture, 3% of edible coloring agent and 30% of water, firstly, by adopting a non-strength supporting dessert raw material and a non-strength supporting area chocolate printing method, the chocolate structure of the non-strength supporting area can be printed, and the mouthfeel of chocolate can be kept to the maximum extent, secondly, by adopting the intensity supporting dessert raw material and the chocolate printing method in the intensity supporting area, the chocolate structure in the intensity supporting area can be printed, and by means of the dietary fiber in the strong fiber mixture, not only can the support be achieved, but also the chocolate structure can be used, on the basis of satisfying certain taste, can print the chocolate that needs intensity bearing structure, improved the shaping effect that chocolate 3D printed.
Description
Technical Field
The invention relates to the technical field of 3D printing of desserts, in particular to a chocolate desserts and a 3D printing manufacturing method thereof.
Background
The 3D printing technology is an individualized molding manufacturing technology which is gradually created in recent years, and has the advantages of high molding speed, low cost, less pollution, convenience in use, small size and the like. With the gradual development of 3D printer technology, printing equipment for 3D printing is also various at present, and has various characteristics. There are high molecular polymer printed, metal or plastic powder sintered, ceramic printed, food, and photo-curing printing devices.
At present, chocolate printers and pancake printers are mainly used in food printers, and basically melt stack forming and fluid drying solidification forming are carried out on the chocolate printers and the pancake printers in a similar principle to FDM printers.
According to the above, although chocolate printers have been developed for a while and are mature overall, the printing method adopted is similar to industrial printing, but due to the softness of chocolate, when a complex structure is printed, the structure is easy to deform and collapse due to lack of strength support, and the appearance is not good for displaying, so that popularization and use are greatly restricted. Therefore, in view of the above drawbacks, it is necessary to design a chocolate dessert and a 3D printing method thereof.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the chocolate dessert and the 3D printing manufacturing method thereof are provided to solve the problem that the conventional chocolate dessert is very easy to deform and collapse when being printed in a strength supporting area.
In order to solve the technical problems, the technical scheme of the invention is as follows: a chocolate dessert and a 3D printing and manufacturing method thereof comprise the following components in percentage by weight:
50-70% of chocolate mixture
0 to 7 percent of reinforcing fiber mixture
0-3% of edible coloring agent
30 to 50 percent of water
The chocolate mixture comprises the following components in percentage by weight:
50-70% of cocoa powder
0 to 20 percent of milk powder
10-20% of maple syrup
0 to 40 percent of water
The reinforced fiber mixture comprises the following components in percentage by weight:
15-30% of dietary fiber
10 to 20 percent of xylitol
20-40% of starch
0 to 40 percent of water
Further, the weight of the components is calculated according to the proportion:
chocolate mixture 70%
2 percent of edible coloring agent
28 percent of water
Wherein the chocolate mixture comprises the following components in percentage by weight:
cocoa powder 50%
Milk powder 10%
Maple syrup 10%
And 30% of water.
Further, the weight of the components is calculated according to the proportion:
chocolate mixture 60%
Reinforcing fiber mixture 7%
Edible coloring agent 3%
30 percent of water
Wherein the chocolate mixture comprises the following components in percentage by weight:
cocoa powder 50%
Milk powder 5%
Maple syrup 20%
25 percent of water
Wherein the reinforcing fiber mixture comprises the following components in percentage by weight:
20 percent of dietary fiber
Xylitol 15%
Starch 30%
35% of water.
Further, the 3D printing manufacturing method comprises a non-intensity supporting area chocolate printing method and an intensity supporting area chocolate printing method:
when printing the chocolate in the non-intensity-bearing region, a non-intensity-bearing region chocolate printing method can be adopted, which comprises the following steps:
step 1 (non-intensity support mixing and stirring): the working personnel mixes 70 percent of chocolate mixture, 2 percent of edible coloring agent and 28 percent of water in advance and then fully and evenly stirs the mixture by virtue of stirring equipment to enable the mixture to become a non-strength supporting dessert raw material;
step 2 (non-strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step 3 (non-intensity support printing preparation): putting the non-strength supporting dessert raw material obtained in the step 1 (mixing and stirring) into a first raw material placing barrel in a chocolate 3D printer, and then introducing the non-strength supporting area three-dimensional modeling file selected in the step (modeling selection) into the chocolate 3D printer;
step 4 (non-intensity support chocolate printing): and operating the chocolate 3D printer, using the non-strength support dessert raw material to be downwards placed on the bed through the first spray head in the chocolate 3D printer for spraying and stacking, and finally realizing the printing of the non-strength support area.
When carrying out intensity support zone chocolate printing may be used, which comprises the steps of:
step a (intensity support mixing stirring): the working personnel mixes 60 percent of chocolate mixture, 7 percent of reinforcing fiber mixture, 3 percent of edible coloring agent and 30 percent of water in advance and then fully and uniformly stirs the mixture by virtue of stirring equipment to form a raw material of the intensity-supporting dessert;
step b (strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step c (intensity support print preparation): b, placing the intensity support dessert raw material obtained in the step a (intensity support mixing and stirring) into a second raw material placing barrel in a chocolate 3D printer, and then introducing the intensity support area three-dimensional modeling file which is screened and selected in the step b (intensity support modeling selection) into the chocolate 3D printer;
step d (intensity support chocolate printing): the chocolate 3D printer is operated, intensity supporting dessert raw materials are sprayed and stacked on a bed through the second spray head in the chocolate 3D printer, and finally, printing of the intensity supporting area is achieved.
Further, the chocolate printing method of the non-intensity supporting area and the chocolate printing method of the intensity supporting area can be switched and printed in the same chocolate dessert, namely the non-intensity supporting area and the intensity supporting area are selected according to the structural position of chocolate, and the chocolate printing method of the non-intensity supporting area and the chocolate printing method of the intensity supporting area are correspondingly adopted.
Furthermore, in the printing process of the step 4 (non-intensity support chocolate printing) and the step d (intensity support chocolate printing), the placing bed can be cooled by means of a semiconductor cooler, namely, the solidification speed of the chocolate formed on the placing bed is improved.
Compared with the prior art, the chocolate dessert and the 3D printing manufacturing method thereof have the following advantages:
1. firstly, by adopting non-intensity supporting dessert raw materials and a non-intensity supporting area chocolate printing method, the chocolate structure of the non-intensity supporting area can be printed, and the mouthfeel of the chocolate can be kept to the maximum extent.
2. Secondly, through adopting intensity to support dessert raw materials and the regional chocolate printing method of intensity support, can print the regional chocolate structure of intensity support, not only can play the support with the help of dietary fiber in the strong fiber mixture, also can use in addition, on the basis of satisfying certain taste, can print the chocolate that needs intensity bearing structure, improved the shaping effect that chocolate 3D printed.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a schematic flow chart of a 3D printing production method of a chocolate dessert;
FIG. 2 is a schematic diagram of a printing process of a chocolate 3D printer;
figure 3 is a schematic view of the intensity support and non-intensity support regions of chocolate force.
The following detailed description will be further described in conjunction with the above-identified drawings.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the concepts underlying the described embodiments, however, it will be apparent to one skilled in the art that the described embodiments may be practiced without some or all of these specific details, and in other cases well-known process steps have not been described in detail.
Example 1
As shown in figure 1, figure 2 and figure 3, the chocolate dessert and the 3D printing production method thereof comprise the following components in percentage by weight: 70% of chocolate mixture, 2% of edible coloring agent and 28% of water, wherein the chocolate mixture comprises the following components in percentage by weight: 50% of cocoa powder, 10% of milk powder, 10% of maple syrup and 30% of water.
When printing the chocolate in the non-intensity-bearing region, a non-intensity-bearing region chocolate printing method can be adopted, which comprises the following steps:
step 1 (non-intensity support mixing and stirring): the working personnel mixes 70 percent of chocolate mixture, 2 percent of edible coloring agent and 28 percent of water in advance and then fully and evenly stirs the mixture by virtue of stirring equipment to enable the mixture to become a non-strength supporting dessert raw material;
step 2 (non-strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step 3 (non-intensity support printing preparation): putting the non-strength supporting dessert raw material obtained in the step 1 (mixing and stirring) into a first raw material placing barrel in a chocolate 3D printer, and then introducing the non-strength supporting area three-dimensional modeling file selected in the step (modeling selection) into the chocolate 3D printer;
step 4 (non-intensity support chocolate printing): and operating the chocolate 3D printer, using the non-strength support dessert raw material to be downwards placed on the bed through the first spray head in the chocolate 3D printer for spraying and stacking, and finally realizing the printing of the non-strength support area.
According to the embodiment of the invention, the chocolate structure of the non-strength supporting area can be printed by adopting the non-strength supporting dessert raw material and the chocolate printing method of the non-strength supporting area, and the mouthfeel of the chocolate can be kept to the greatest extent.
Example 2
As shown in figure 1, figure 2 and figure 3, the chocolate dessert and the 3D printing production method thereof comprise the following components in percentage by weight: 60% of chocolate mixture, 7% of reinforcing fiber mixture, 3% of edible coloring agent and 30% of water, wherein the chocolate mixture comprises the following components in percentage by weight: 50% of cocoa powder, 5% of milk powder, 20% of maple syrup and 25% of water; wherein the reinforcing fiber mixture comprises the following components in percentage by weight: 20% of dietary fiber, 15% of xylitol, 30% of starch and 35% of water.
When carrying out intensity support zone chocolate printing may be used, which comprises the steps of:
step a (intensity support mixing stirring): the working personnel mixes 60 percent of chocolate mixture, 7 percent of reinforcing fiber mixture, 3 percent of edible coloring agent and 30 percent of water in advance and then fully and uniformly stirs the mixture by virtue of stirring equipment to form a raw material of the intensity-supporting dessert;
step b (strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step c (intensity support print preparation): b, placing the intensity support dessert raw material obtained in the step a (intensity support mixing and stirring) into a second raw material placing barrel in a chocolate 3D printer, and then introducing the intensity support area three-dimensional modeling file which is screened and selected in the step b (intensity support modeling selection) into the chocolate 3D printer;
step d (intensity support chocolate printing): the chocolate 3D printer is operated, intensity supporting dessert raw materials are sprayed and stacked on a bed through the second spray head in the chocolate 3D printer, and finally, printing of the intensity supporting area is achieved.
According to the chocolate printing method, the chocolate structure of the strength supporting area can be printed by adopting the strength supporting dessert raw material and the strength supporting area chocolate printing method, the chocolate structure of the strength supporting area can be supported by means of dietary fibers in the strong fiber mixture, the chocolate printing method can be used, the chocolate with the strength supporting structure can be printed on the basis of meeting a certain taste, and the chocolate 3D printing forming effect is improved.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A chocolate dessert is characterized by comprising the following components in percentage by weight:
50-70% of chocolate mixture
0 to 7 percent of reinforcing fiber mixture
0-3% of edible coloring agent
30 to 50 percent of water
The chocolate mixture comprises the following components in percentage by weight:
50-70% of cocoa powder
0 to 20 percent of milk powder
10-20% of maple syrup
0 to 40 percent of water
The reinforced fiber mixture comprises the following components in percentage by weight:
15-30% of dietary fiber
10 to 20 percent of xylitol
20-40% of starch
0 to 40 percent of water
2. The chocolate confectionery product according to claim 1, wherein the ingredients are present in proportions by weight:
chocolate mixture 70%
2 percent of edible coloring agent
28 percent of water
Wherein the chocolate mixture comprises the following components in percentage by weight:
cocoa powder 50%
Milk powder 10%
Maple syrup 10%
And 30% of water.
3. The chocolate confectionery product according to claim 2, wherein the ingredients are present in proportions by weight:
chocolate mixture 60%
Reinforcing fiber mixture 7%
Edible coloring agent 3%
30 percent of water
Wherein the chocolate mixture comprises the following components in percentage by weight:
cocoa powder 50%
Milk powder 5%
Maple syrup 20%
25 percent of water
Wherein the reinforcing fiber mixture comprises the following components in percentage by weight:
20 percent of dietary fiber
Xylitol 15%
Starch 30%
35% of water.
4. The 3D printing production method of the chocolate dessert according to claim 3, wherein the 3D printing production method comprises a non-intensity-support-area chocolate printing method and an intensity-support-area chocolate printing method:
a non-intensity-support-area chocolate printing method can be adopted when printing chocolate in non-intensity-support areas, and comprises the following steps:
step 1 (non-intensity support mixing and stirring): the working personnel mixes 70 percent of chocolate mixture, 2 percent of edible coloring agent and 28 percent of water in advance and then fully and evenly stirs the mixture by virtue of stirring equipment to enable the mixture to become a non-strength supporting dessert raw material;
step 2 (non-strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step 3 (non-intensity support printing preparation): putting the non-strength supporting dessert raw material obtained in the step 1 (mixing and stirring) into a first raw material placing barrel in a chocolate 3D printer, and then introducing the non-strength supporting area three-dimensional modeling file selected in the step (modeling selection) into the chocolate 3D printer;
step 4 (non-intensity support chocolate printing): and operating the chocolate 3D printer, using the non-strength support dessert raw material to be downwards placed on the bed through the first spray head in the chocolate 3D printer for spraying and stacking, and finally realizing the printing of the non-strength support area.
Secondly, when the chocolate of the strength support area chocolate is processed, a strength support area chocolate printing method can be adopted, and the method comprises the following steps:
step a (intensity support mixing stirring): the working personnel mixes 60 percent of chocolate mixture, 7 percent of reinforcing fiber mixture, 3 percent of edible coloring agent and 30 percent of water in advance and then fully and uniformly stirs the mixture by virtue of stirring equipment to form a raw material of the intensity-supporting dessert;
step b (strength support modeling selection): selecting industrial 3D software, modeling three-dimensional data required to be printed, and importing the modeled data into slicing software to screen and select a non-strength supporting area and a strength supporting area;
step c (intensity support print preparation): b, placing the intensity support dessert raw material obtained in the step a (intensity support mixing and stirring) into a second raw material placing barrel in a chocolate 3D printer, and then introducing the intensity support area three-dimensional modeling file which is screened and selected in the step b (intensity support modeling selection) into the chocolate 3D printer;
step d (intensity support chocolate printing): the chocolate 3D printer is operated, intensity supporting dessert raw materials are sprayed and stacked on a bed through the second spray head in the chocolate 3D printer, and finally, printing of the intensity supporting area is achieved.
5. The method for 3D printing of a chocolate confectionery according to claim 4 wherein the non intensity-bearing region chocolate printing method and the intensity-bearing region chocolate printing method are switchable to print in the same chocolate confectionery.
6. The 3D printing production method of the chocolate dessert according to claim 4, wherein the placing bed is cooled by a semiconductor cooler during the printing process of the step 4 (non-intensity-support chocolate printing) and the step D (intensity-support chocolate printing), so that the solidification speed of the chocolate formed on the placing bed is increased.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110731493.6A CN113397017A (en) | 2021-06-30 | 2021-06-30 | Chocolate dessert and 3D printing manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110731493.6A CN113397017A (en) | 2021-06-30 | 2021-06-30 | Chocolate dessert and 3D printing manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113397017A true CN113397017A (en) | 2021-09-17 |
Family
ID=77680221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110731493.6A Pending CN113397017A (en) | 2021-06-30 | 2021-06-30 | Chocolate dessert and 3D printing manufacturing method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6773744B1 (en) * | 2000-11-06 | 2004-08-10 | Hershey Foods Corporation | Confectionary products, low fat chocolate and chocolate-like products and methods for making them |
| US20090285964A1 (en) * | 2008-05-14 | 2009-11-19 | Texas Peanut Butter Eggs, Inc. | Fiber-fortified chocolate |
| CN107125406A (en) * | 2017-05-28 | 2017-09-05 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate center candy |
| EP3698647A1 (en) * | 2019-02-21 | 2020-08-26 | BSH Hausgeräte GmbH | Food composition for 3d printing, process for producing a food product by 3d printing and food product obtained thereby |
-
2021
- 2021-06-30 CN CN202110731493.6A patent/CN113397017A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6773744B1 (en) * | 2000-11-06 | 2004-08-10 | Hershey Foods Corporation | Confectionary products, low fat chocolate and chocolate-like products and methods for making them |
| US20090285964A1 (en) * | 2008-05-14 | 2009-11-19 | Texas Peanut Butter Eggs, Inc. | Fiber-fortified chocolate |
| CN107125406A (en) * | 2017-05-28 | 2017-09-05 | 广西春景环保科技有限公司 | A kind of preparation method suitable for 3D printing chocolate center candy |
| EP3698647A1 (en) * | 2019-02-21 | 2020-08-26 | BSH Hausgeräte GmbH | Food composition for 3d printing, process for producing a food product by 3d printing and food product obtained thereby |
Non-Patent Citations (1)
| Title |
|---|
| 曾家刚主编: "《工程训练教程（含报告册）》", 西南交通大学出版社, pages: 144 - 156 * |
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