CN115152879B - 3D printing chocolate and preparation method and application thereof - Google Patents
3D printing chocolate and preparation method and application thereof Download PDFInfo
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- CN115152879B CN115152879B CN202210778244.7A CN202210778244A CN115152879B CN 115152879 B CN115152879 B CN 115152879B CN 202210778244 A CN202210778244 A CN 202210778244A CN 115152879 B CN115152879 B CN 115152879B
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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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y70/00—Materials specially adapted for additive manufacturing
- B33Y70/10—Composites of different types of material, e.g. mixtures of ceramics and polymers or mixtures of metals and biomaterials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Ceramic Engineering (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Civil Engineering (AREA)
- Composite Materials (AREA)
- Structural Engineering (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the field of food processing, and discloses a functional emulsion chocolate capable of being printed in 3D, and a preparation method and application thereof. According to the invention, through reasonable proportioning and unique process operation, the 3D printing process of the functional emulsion chocolate is smooth, the support is good, the 3D shape is kept well, and the flaws are small. The emulsion technology is adopted, and the aqueous phase component is used for replacing part of the cocoa butter, so that the water-in-oil uniform cocoa butter emulsion is formed, the using amount of the cocoa butter is reduced, and the ideal crystal form of the cocoa butter is maintained. And when the water-in-oil type cocoa butter emulsion is used for 3D printing, the stability and printing characteristics of the 3D printed chocolate formulation are not adversely affected. The 3D printable functional emulsion chocolate provided by the invention enriches the mouthfeel of consumers, reduces the heat of the chocolate, and develops 3D printed nutritional food with rich nutritional functionality by adding fat-soluble or water-soluble nutrients or functional active substances subsequently, thereby meeting the personalized nutritional requirements of consumers.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to 3D printing chocolate and a preparation method and application thereof.
Background
The 3D food printing technology is to print food. The 3D food printer uses not ink cartridges, but food materials and ingredients are put into a container in advance, then a printing program is input, corresponding 3D graphics are printed according to a set 3D template, and the output is not a file which is one by one, but the food with the belly can be actually eaten. The food 3D printing technology is an emerging food processing technology, integrates various technologies such as a digitizing technology and a food processing technology, and has the advantages of individuation, nutrition, safety and various shapes. In recent years, 3D printing technology has been widely applied in the food industry for meeting the personalized needs of consumers for food appearance, morphology, nutrition, etc., and food 3D printing technology has led to rapid development of personalized accurate nutrition.
Compared with traditional food production, the 3D printed food does not need to purchase fresh raw materials, a chef or heating equipment, the whole process is automatic and unmanned, and the printed food is ready to eat. The 3D printed food can realize personalized customization of modeling, and is manufactured into various fancy and unique appearance. The method changes the appearance of single food in the traditional food processing, and meets the requirements of people for fashion and improving the taste of life. The nutritional composition of the food can also be adjusted by adjusting the proportion of the raw materials, so that the health requirements of different individuals can be met.
Chocolate is a mixture with cocoa butter as the main continuous phase and sugar, cocoa powder and other ingredients as the disperse phase, the main ingredient of which is cocoa butter. The unique flavor and taste of chocolate makes it popular with people worldwide.
The 3D technology has the potential to personalize the shape and texture of chocolate and meet the requirements of nutrition, flavor and texture, so that people can manufacture food according to personal preference, and visual food attraction is improved. However, 3D printing of chocolate involves precise control of melting and recrystallization of cocoa butter, and therefore, development of 3D printed chocolate is a hotspot in research on food 3D printing technology.
The common chocolate formula has larger viscosity, is easy to block holes, is too thin, can not be molded by printing, is unfavorable for extrusion molding of 3D printing, can not realize rapid solidification after printing, and has molding defects. In addition, common chocolate has high cocoa butter content, while cocoa butter saturated fatty acid content is high, and excessive consumption of saturated fatty acid may cause health problems such as hyperlipidemia, diabetes, obesity, etc.
In order to solve the problems of high cost and limited supply of cocoa butter; the difficulty of crystallization control is high, and the taste and stability of chocolate are greatly affected by the poor crystallization process; the problem of high saturated fatty acid content, and the like, is also that in order to meet the demands of modern people on low-fat and low-calorie foods, the food industry is searching for cocoa butter alternatives, and the development of fat-reducing chocolate aiming at reducing the cocoa butter content is started.
Plant polyphenols are a large class of phenolic substances widely existing in plant tissues, and many plant polyphenols have excellent antioxidant, anticancer and other various biological activities. With the enhancement of consumer nutritional functional appeal to foods, the development of functional foods based on plant polyphenols is of great interest in the food industry. The natural plant polyphenol active substances are added into the chocolate to realize the functionalization of chocolate products, so that healthy chocolate with more nutrition and functionality is developed abroad, and some researches are carried out. However, domestic functional chocolate related research is relatively lagged, and functional chocolate on the market has few varieties and weak functionality.
Disclosure of Invention
To overcome the above-mentioned drawbacks and deficiencies of the prior art, a primary object of the present invention is to provide a 3D printed chocolate which meets the consumer demand for 3D printed food products.
Another object of the present invention is to provide a method for preparing the above 3D printed chocolate.
It is still another object of the present invention to provide the use of 3D printed chocolate as described above in 3D printed food products which can meet the requirements of people for low calorie, healthy, personalized chocolate.
The aim of the invention is achieved by the following scheme:
the 3D printing chocolate comprises the following raw materials in parts by weight: 30-45 parts of cocoa butter, 15-30 parts of powdered sugar, 25-40 parts of cocoa powder, 0.1-1 part of phospholipid, 0.1-5 parts of acacia, 1-10 parts of syrup, 1-20 parts of drinking water and 0.1-1 part of polyglycerol ricinoleate (PGPR).
The 3D printing chocolate can also comprise the following raw materials in parts by weight: 0.002-0.2 parts of water-soluble plant polyphenol substance and 0.002-0.1 part of fat-soluble plant polyphenol substance.
Preferably, the 3D printing chocolate comprises the following raw materials in parts by weight: 30-45 parts of cocoa butter, 15-30 parts of powdered sugar, 25-40 parts of cocoa powder, 0.1-1 part of phospholipid, 0.1-5 parts of acacia, 1-10 parts of syrup, 1-20 parts of drinking water, 0.1-1 part of polyglycerol ricinoleate (PGPR), 0.002-0.2 part of water-soluble plant polyphenol substance and 0.002-0.1 part of fat-soluble plant polyphenol substance.
The phospholipid is at least one of lecithin and soybean phospholipid.
The syrup is at least one of maltose syrup, corn syrup and high fructose corn syrup.
The water-soluble plant polyphenol substance is at least one of tea polyphenol, anthocyanin and epigallocatechin gallate (EGCG).
The fat-soluble plant polyphenol substance is at least one of quercetin, nobiletin, curcumin, resveratrol, rutin and capsaicin.
The preparation method of the 3D printing chocolate comprises the following steps:
step 1, dissolving: melting part of cocoa butter and dissolving fat-soluble plant polyphenol substances;
In the dissolving process of the step 1, the temperature is controlled at 70-90 ℃, and the stirring is carried out to enable the fat-soluble active substances to be fully dissolved in the cocoa butter, so that the fat-soluble active substances can be carried out in the next step only after being fully dissolved in the cocoa butter; preferably, the stirring time is 10-30 min, and the stirring speed is 300-900 rpm.
When the formula does not contain fat-soluble plant polyphenol substances, the dosage of the fat-soluble plant polyphenol substances added in the step 1 is 0.
The amount of part of the cocoa butter in the step 1 is 25% -75% of the total mass of the cocoa butter.
In the stirring process of the step 2, cooling is to 40-60 ℃; preferably, in the stirring process of the step 2, the stirring time is 10-30 min, and the stirring rotating speed is 300-900 rpm.
Preferably, in the water phase preparation process of the step 3, the mass ratio of the syrup to the aqueous solution of the water-soluble active substance (namely, the solution obtained by mixing the acacia, the water-soluble plant polyphenol substance and the water) is 1:1-1:2.
When the formula does not contain water-soluble plant polyphenol substances, the dosage of the water-soluble plant polyphenol substances added in the step 3 is 0.
In the step 4, in the oil phase preparation process, the melting temperature of the cocoa butter is 60-90 ℃, and the cooling is to 40-60 ℃; preferably, the stirring time is 10-30 min, and the stirring speed is 300-900 rpm.
Preferably, in the mixing process of the step 5, the stirring speed is 300-900 rpm, the stirring time is 1-10 min, and the temperature is controlled at 40-60 ℃.
Preferably, in the mixing process of the step 6, the stirring speed is 300-900 rpm, the stirring time is 5-20 min, and the temperature is controlled at 40-60 ℃.
Preferably, in the 3D printing process of the step 7, the printing speed is 50-120 mm/s, the extrusion speed is 50-120 mm/s, and the temperature of the printing material is 40-60 ℃.
The application of the 3D printing chocolate in 3D printing foods.
Compared with the prior art, the invention has the following advantages:
according to the 3D printing chocolate disclosed by the invention, through reasonable proportioning and unique process operation, the 3D printing process of the prepared chocolate is smooth, the support is good, the 3D shape is kept well, and the defects are small.
The chocolate suitable for 3D printing can be used for building food models with different shapes on a computer in a 3D modeling mode, so that the appearance is improved. For example, the appearance decoration of the baked product is processed, so that the requirements of consumers are met, and the experience of the consumers is improved.
The invention adopts emulsion technology, uses water phase component to replace part of cocoa butter, forms water-in-oil uniform cocoa butter emulsion, reduces the using amount of cocoa butter and maintains the ideal crystal form of the cocoa butter. And when the water-in-oil type cocoa butter emulsion is used for 3D printing, the stability and printing characteristics of the 3D printed chocolate formulation are not adversely affected.
The 3D printing chocolate disclosed by the invention enriches the mouthfeel of consumers, reduces the heat of the chocolate, and is added with fat-soluble or water-soluble nutrients or functional active substances subsequently to develop the 3D printing nutritional food with rich nutritional functionality, so that the personalized nutritional requirements of the consumers are met.
Drawings
Fig. 1 is a graph showing the effect of 3D printed chocolate obtained in example 1.
Fig. 2 is a DSC melting profile of the 3D printed chocolate obtained in example 1.
Fig. 3 is a graph of the effect of 3D printed chocolate obtained in example 2.
Fig. 4 is a DSC melting profile for 3D printed chocolate obtained in example 2.
Fig. 5 is a graph showing the effect of 3D-printed chocolate obtained in example 3.
Fig. 6 is a DSC melting profile for 3D printed chocolate obtained in example 3.
Fig. 7 is a graph showing the effect of 3D printed chocolate obtained in example 4.
Fig. 8 is a DSC melting curve of 3D printed chocolate obtained in example 4.
Fig. 9 is a graph showing the effect of 3D printed chocolate obtained in example 5.
Fig. 10 is a DSC melting curve of 3D printed chocolate obtained in example 5.
Fig. 11 is a graph showing the effect of 3D printed chocolate obtained in comparative example 1.
Fig. 12 is a graph showing the effect of 3D printed chocolate obtained in comparative example 2.
Fig. 13 is a graph showing the effect of 3D-printed chocolate obtained in comparative example 3.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The reagents used in the examples are commercially available as usual unless otherwise specified.
Example 1
1) 27.9 parts of cocoa butter, 0.01 part of quercetin are weighed, stirred and dissolved at 80 ℃ for 15 min at 400 rpm.
2) Cooling the cocoa butter to 50 ℃, sequentially adding 25.5 parts of sugar powder, 33.5 parts of cocoa powder, 1 part of lecithin, and stirring for 30min at 600 rpm to obtain the chocolate sauce.
3) Preparing an aqueous phase: 0.18 part of acacia, 0.02 part of tea polyphenol, dissolved in 1 part of water at room temperature, was mixed with corn syrup 1:1 (w/w), and stirring and mixing uniformly.
4) Preparing an oil phase: weighing 9.5 parts of cocoa butter, stirring at 80 ℃ for 25 min, and melting at 400 rpm; after cooling to 50 ℃, 0.19 part of PGPR is added, and stirring is continued to be uniform.
5) Mixing the oil phase and the water phase at a rotation speed of 400 rpm for 8 min at a temperature of 50 ℃ to prepare emulsion.
6) Adding the emulsion into chocolate paste, and stirring at 50deg.C for 10min to obtain functional emulsion chocolate.
7) Adding the chocolate into a 3D printer, adjusting the printing speed to be 100 mm/s, the extrusion speed to be 100 mm/s, and printing at the printing material temperature of 55 ℃ to obtain the 3D printing chocolate.
Fig. 1 and 2 are a graph showing the effect of 3D printed chocolate and a graph showing melting of chocolate DSC obtained in example 1, respectively, under which chocolate has good printing characteristics and can maintain ideal crystal forms of cocoa butter.
Example 2
1) 18.15 parts of cocoa butter, 0.01 part of nobiletin are weighed, stirred and dissolved for 10min at 90 ℃ and the rotating speed is 300 rpm.
2) Cooling the cocoa butter to 60 ℃, sequentially adding 21.7 parts of sugar powder, 28.2 parts of cocoa powder, 1 part of lecithin, and stirring for 30min at 600 rpm to obtain the chocolate sauce.
3) Preparing an aqueous phase: 0.92 parts of acacia, 0.005 parts of anthocyanin, dissolved in 5.2 parts of water at room temperature, was mixed with corn syrup 1:1 (w/w) and stirring.
4) Preparing an oil phase: weighing 18.5 parts of cocoa butter, stirring at 80 ℃ for 25 min, and melting at 400 rpm; after cooling to 50 ℃, 0.19 part of PGPR is added, and stirring is continued to be uniform.
5) Mixing the oil phase and the water phase at 800 rpm for 1 min, and controlling the temperature at 60 ℃ to prepare emulsion.
6) Adding the emulsion into chocolate paste, and stirring at 60deg.C for 20 min to obtain functional emulsion chocolate.
7) Adding the chocolate into a 3D printer, adjusting the printing speed to be 80 mm/s, the extrusion speed to be 80 mm/s, and printing at the printing material temperature of 40 ℃ to obtain the 3D printing chocolate.
Fig. 3 and 4 are a graph showing the effect of 3D printed chocolate and a graph showing melting of chocolate DSC obtained in example 2, respectively, under which chocolate has good printing characteristics and can maintain ideal crystal forms of cocoa butter.
Example 3
1) 19 parts of cocoa butter, 0.1 part of resveratrol, are weighed, stirred and dissolved for 30min at 80 ℃ and the rotating speed is 300 rpm.
2) Cooling the cocoa butter to 40 ℃, sequentially adding 20.5 parts of sugar powder, 27.9 parts of cocoa powder, 1 part of lecithin, and stirring for 10min at 900 rpm to obtain the chocolate sauce.
3) Preparing an aqueous phase: 0.95 parts of acacia, 0.02 parts of EGCG, dissolved in 5.4 parts of water, are taken at room temperature, with corn syrup 1:1 (w/w) and stirring.
4) Preparing an oil phase: weighing 18.57 parts of cocoa butter, stirring at 80 ℃ for 25 min, and melting at 400 rpm; after cooling to 50 ℃, 0.19 part of PGPR is added, and stirring is continued to be uniform.
5) Mixing the oil phase and the water phase at 600 rpm for 5 min at 55deg.C to obtain emulsion.
6) Adding the emulsion into chocolate paste, and stirring at 55deg.C for 10min to obtain functional emulsion chocolate.
7) Adding the chocolate into a 3D printer, adjusting the printing speed to be 50 mm/s, the extrusion speed to be 50 mm/s, and printing at the printing material temperature of 50 ℃ to obtain the 3D printing chocolate.
Fig. 5 and 6 are a graph showing the effect of 3D-printed chocolate and a graph showing melting of chocolate DSC obtained in example 3, respectively, under which chocolate has good printing characteristics and can maintain ideal crystal forms of cocoa butter.
Example 4
1) Weighing 19 parts of cocoa butter and 0.01 part of rutin, stirring and dissolving at 70 ℃ for 15 min, and rotating at 900 rpm.
2) Cooling the cocoa butter to 50 ℃, sequentially adding 22.4 parts of sugar powder, 28 parts of cocoa powder and 1 part of lecithin, and stirring for 30min at 600 rpm to obtain the chocolate sauce.
3) Preparing an aqueous phase: 0.63 part of acacia, 0.02 part of EGCG, dissolved in 3.55 parts of water, is taken at room temperature, with corn syrup 1:1.5 (w/w) mixing and stirring.
4) Preparing an oil phase: weighing 19 parts of cocoa butter, stirring at 60 ℃ for melting for 30min, and rotating at 900 rpm; after cooling to 40 ℃, 0.09 part of PGPR is added, and stirring is continued to be uniform.
5) Mixing the oil phase and the water phase at 800 rpm for 3 min, and controlling the temperature at 60 ℃ to prepare emulsion.
6) Adding the emulsion into chocolate paste, and stirring at 60deg.C for 5 min to obtain functional emulsion chocolate.
7) Adding the chocolate into a 3D printer, regulating the printing speed to be 60 mm/s, regulating the extrusion speed to be 100 mm/s, printing at the temperature of 55 ℃, and printing to obtain the 3D printing chocolate.
Fig. 7 and 8 are a graph showing the effect of 3D printed chocolate and a graph showing melting of chocolate DSC obtained in example 4, respectively, under which chocolate has good printing characteristics and can maintain ideal crystal forms of cocoa butter.
Example 5
1) The cocoa butter 19.5 parts and curcumin 0.05 parts were weighed and dissolved by stirring at 80℃for 15 min at 400 rpm.
2) Cooling the cocoa butter to 50 ℃, sequentially adding 23 parts of sugar powder, 30 parts of cocoa powder and 1 part of lecithin, and stirring for 30min at 600 rpm to obtain the chocolate sauce.
3) Preparing an aqueous phase: 0.62 part of acacia, 0.03 part of EGCG, dissolved in 3.5 parts of water at room temperature, is taken together with corn syrup 1:1 (w/w) and stirring.
4) Preparing an oil phase: weighing 18 parts of cocoa butter, stirring at 90 ℃ for melting for 10min, and rotating at 300 rpm; after cooling to 60 ℃, 0.15 part of PGPR is added, and stirring is continued to be uniform.
5) Mixing the oil phase and the water phase at 500 rpm for 2 min, and controlling the temperature at 50deg.C to obtain emulsion.
6) Adding the emulsion into chocolate paste, and stirring at 50deg.C for 20 min to obtain functional emulsion chocolate.
7) Adding the chocolate into a 3D printer, regulating the printing speed to be 50 mm/s, regulating the extrusion speed to be 90 mm/s, printing at the temperature of 45 ℃ to obtain the 3D printing chocolate.
Fig. 9 and 10 are a graph showing the effect of 3D printed chocolate and a graph showing melting of chocolate DSC obtained in example 5, respectively, under which chocolate has good printing characteristics and can maintain ideal crystal forms of cocoa butter.
Comparative example 1
The procedure and conditions of reference example 1 were different in that the cocoa butter proportion in step 1) was 29 parts, the sugar powder proportion in step 2) was 11.7 parts, the cocoa powder proportion was 46.8 parts, the lecithin proportion was 0.3 part, and the cocoa butter proportion in step 4) was 9.6 parts. Under this comparative condition, the printed chocolate graphic effect was poor.
Fig. 11 is a 3D printed chocolate obtained in comparative example 1, under which the printed chocolate graphic effect is poor, and at which the prepared chocolate is unsuitable for 3D printing.
Comparative example 2
The procedure and conditions of reference example 1 were varied in that in step 7) the printing speed was adjusted to 100 mm/s, the extrusion speed was 30 mm/s and the printing material temperature was 60 ℃. Under this comparative condition, the printed chocolate graphic effect was poor.
Fig. 12 is the 3D printed chocolate obtained in comparative example 2, under which the printed chocolate pattern effect is poor.
Comparative example 3
The procedure and conditions of reference example 2 were different in that the cocoa butter proportion in step 1) was 41.15 parts, the sugar powder proportion in step 2) was 16 parts, the cocoa powder proportion was 21.75 parts, the lecithin proportion was 0.4 part, and the cocoa butter proportion in step 4) was 8.25 parts. Under this comparative condition, the chocolate was too thin and the printed chocolate pattern was poorly effective.
Fig. 13 is a 3D printed chocolate obtained in comparative example 3, under which the printed chocolate graphic effect is poor, and at which the prepared chocolate is unsuitable for 3D printing.
Comparative example 4
The procedure and conditions of reference example 3 were different in that the cocoa butter ratio in step 1) was 9.85 parts, the sugar powder ratio in step 2) was 28.9 parts, the cocoa powder ratio was 38 parts, the lecithin ratio was 0.5 part, and the cocoa butter ratio in step 4) was 10.72 parts. Under this comparative condition, the chocolate was too hard to be extruded from the 3D printing nozzle and 3D printing could not be achieved.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (6)
1. The 3D printing chocolate is characterized by comprising the following raw materials in parts by weight: 30-45 parts of cocoa butter, 15-30 parts of powdered sugar, 25-40 parts of cocoa powder, 0.1-1 part of phospholipid, 0.1-5 parts of acacia, 1-10 parts of syrup, 1-20 parts of drinking water, 0.1-1 part of polyglycerol ricinoleate PGPR, 0.002-0.2 part of water-soluble plant polyphenol substance and 0.002-0.1 part of fat-soluble plant polyphenol substance;
the phospholipid is at least one of lecithin and soybean phospholipid;
the syrup is at least one of maltose syrup, corn syrup and high fructose corn syrup;
the water-soluble plant polyphenol substance is at least one of tea polyphenol, anthocyanin and epigallocatechin gallate EGCG;
the fat-soluble plant polyphenol substance is at least one of quercetin, hesperetin, curcumin, resveratrol, rutin and capsaicin;
the preparation method of the 3D printing chocolate comprises the following steps:
step 1, dissolving: melting part of cocoa butter and dissolving fat-soluble plant polyphenol substances;
step 2, stirring: mixing sugar powder, cocoa powder and phospholipid in the formula amount after cooling, and uniformly stirring and mixing at a constant temperature to obtain chocolate sauce;
step 3, preparing an aqueous phase: mixing acacia, water-soluble plant polyphenol substance and water at room temperature, adding syrup, stirring and mixing;
step 4, oil phase preparation: melting the rest cocoa butter, cooling, adding PGPR, maintaining the temperature, stirring, and mixing;
step 5, emulsion preparation: mixing the water phase and the oil phase, and stirring and mixing uniformly;
step 6, mixing: adding the emulsion into the chocolate paste obtained in the step 2, and uniformly stirring and mixing to obtain functional emulsion chocolate;
step 7,3D printing: adding the chocolate into a 3D printer, and adjusting the printing speed, the extrusion speed and the printing material temperature to print to obtain the prepared 3D printing chocolate;
in the step 7D printing process, the printing speed is 50-120 mm/s, the extrusion speed is 50-120 mm/s, and the temperature of a printing material is 40-60 ℃.
2. A method of preparing 3D printed chocolate according to claim 1, characterized by comprising the steps of:
step 1, dissolving: melting part of cocoa butter and dissolving fat-soluble plant polyphenol substances;
step 2, stirring: mixing sugar powder, cocoa powder and phospholipid in the formula amount after cooling, and uniformly stirring and mixing at a constant temperature to obtain chocolate sauce;
step 3, preparing an aqueous phase: mixing acacia, water-soluble plant polyphenol substance and water at room temperature, adding syrup, stirring and mixing;
step 4, oil phase preparation: melting the rest cocoa butter, cooling, adding PGPR, maintaining the temperature, stirring, and mixing;
step 5, emulsion preparation: mixing the water phase and the oil phase, and stirring and mixing uniformly;
step 6, mixing: adding the emulsion into the chocolate paste obtained in the step 2, and uniformly stirring and mixing to obtain functional emulsion chocolate;
step 7,3D printing: adding the chocolate into a 3D printer, and adjusting the printing speed, the extrusion speed and the printing material temperature to print to obtain the 3D printing chocolate.
3. The method of preparing 3D printed chocolate according to claim 2, wherein:
in the dissolving process of the step 1, the temperature is controlled to be 70-90 ℃, and the stirring is carried out to fully dissolve the fat-soluble active substances in the cocoa butter;
the dosage of part of the cocoa butter in the step 1 accounts for 25% -75% of the total mass of the cocoa butter;
in the stirring process of the step 2, the temperature is reduced to 40-60 ℃.
4. The method of preparing 3D printed chocolate according to claim 2, wherein:
in the water phase preparation process of the step 3, the mass ratio of the syrup to the acacia aqueous solution containing the water-soluble plant polyphenol substances is 1:1-1:2.
5. The method of preparing 3D printed chocolate according to claim 2, wherein:
in the step 4, in the oil phase preparation process, the melting temperature of the cocoa butter is 60-90 ℃, and the cooling is to 40-60 ℃;
in the mixing process of the step 5, controlling the temperature to be 40-60 ℃;
in the mixing process of the step 6, the temperature is controlled at 40-60 ℃.
6. Use of the 3D printed chocolate according to claim 1 in 3D printed food products.
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| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
| CN111557365A (en) * | 2019-03-19 | 2020-08-21 | 佳木斯大学 | Combined functional chocolate and preparation method thereof |
| CN113229393A (en) * | 2021-04-20 | 2021-08-10 | 唐贤俊 | Chocolate containing tea polyphenol and preparation method thereof |
| CN114468062A (en) * | 2022-02-16 | 2022-05-13 | 江南大学 | Double-network zero-trans fat emulsion gel capable of being printed in 3D/4D mode and preparation method thereof |
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|---|---|---|---|---|
| GB0910358D0 (en) * | 2009-06-15 | 2009-07-29 | Univ Birmingham | Low fat chocolate |
| DE102018217443A1 (en) * | 2018-10-11 | 2020-04-16 | Katjes Fassin GmbH.+Co. Kommanditgesellschaft | PRINTER CARTRIDGE WITH A CHOCOLATE DIMENSION, IN PARTICULAR FOR 3D PRINTING OF A FINISHED CHOCOLATE PRODUCT |
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| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
| CN111557365A (en) * | 2019-03-19 | 2020-08-21 | 佳木斯大学 | Combined functional chocolate and preparation method thereof |
| CN113229393A (en) * | 2021-04-20 | 2021-08-10 | 唐贤俊 | Chocolate containing tea polyphenol and preparation method thereof |
| CN114468062A (en) * | 2022-02-16 | 2022-05-13 | 江南大学 | Double-network zero-trans fat emulsion gel capable of being printed in 3D/4D mode and preparation method thereof |
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