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A kind of chocolate for 3D printing and preparation method thereof

A chocolate and benchmark technology, applied in the fields of application, cocoa, food science, etc., can solve the problems of poor control of slurry fluidity, printing cannot be formed, easy to block holes, etc., to maintain the health of the digestive system and meet personalized customization , the effect of stabilizing viscosity

Active Publication Date: 2017-06-06
珠海市红旌发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of chocolate in the prior art is that the fluidity of the slurry is not easy to control, if it is too thin, it cannot be printed; if it is too thick, it is easy to block holes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1) Weigh raw materials according to the following weight: 18g of cocoa liquor, 12g of cocoa butter, 2g of ultrafine microcrystalline cellulose (0.05-0.055μm in diameter, 0.25-0.3μm in length), 42g of maltitol, 10g of xylitol, Skimmed milk powder 15g, soybean lecithin 0.9g, essence 0.1g;

[0044] 2) Melt the cocoa mass and cocoa butter at 45°C;

[0045] 3) Mix and grind ultrafine microcrystalline cellulose, maltitol, xylitol, skimmed milk powder, and essence, and pass through a 150-mesh sieve to obtain powder;

[0046] 4) Gradually add the above-mentioned cocoa liquid mass and cocoa butter to the above-mentioned powder, and then finely grind at 45°C for 72 hours, so that the particle size of the material after fine grinding is about 18 μm;

[0047] 5) Refining the above finely ground material at 60°C for 48 hours, and further smoothing and grinding it after repeated friction and collision; when the refining is about to end, add soybean lecithin, thereby adjusting the vi...

Embodiment 2

[0051] 1) Weigh raw materials according to the following weight: 30g of cocoa liquor, 10g of cocoa butter, 5g of ultrafine microcrystalline cellulose (0.1-0.15μm in diameter, 2.5-3μm in length), 35g of maltitol, 9g of xylitol, defatted Milk powder 10g, lecithin 0.8g, essence 0.2g;

[0052] 2) Melt the cocoa mass and cocoa butter at 50°C;

[0053] 3) Mix and grind ultrafine microcrystalline cellulose, maltitol, xylitol, skimmed milk powder, and essence, and pass through a 170-mesh sieve to obtain powder;

[0054] 4) Gradually add the above-mentioned cocoa liquid mass and cocoa butter to the above-mentioned powder, and then finely grind at 50°C for 72 hours, so that the particle size of the material after fine grinding is about 18 μm;

[0055] 5) Refining the above finely ground material at 55°C for 72 hours, and further smoothing and grinding it after repeated friction and collision; when the refining is about to end, add lecithin, thereby adjusting the viscosity of the slurry...

Embodiment 3

[0059] 1) Weigh raw materials according to the following weight: 25g of cocoa liquor, 12g of cocoa butter, 3g of ultrafine microcrystalline cellulose (0.07-0.1μm in diameter, 0.3-0.8μm in length), 40g of maltitol, 9g of xylitol, Skimmed milk powder 10g, soybean lecithin 0.5g, polyglyceryl ricinoleate 0.4g, essence 0.1g;

[0060] 2) Melt the cocoa mass and cocoa butter at 60°C;

[0061] 3) Mix and grind ultrafine microcrystalline cellulose, maltitol, xylitol, skimmed milk powder, and essence, and pass through a 180-mesh sieve to obtain powder;

[0062] 4) Gradually add the above-mentioned cocoa liquid mass and cocoa butter to the above-mentioned powder, and then finely grind at 60°C for 72 hours, so that the particle size of the material after fine grinding is about 18 μm;

[0063] 5) Refining the above finely ground material at 65°C for 48 hours, and further smoothing and grinding it after repeated friction and collision; at the end of refining, add soybean lecithin and polyg...

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PUM

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Abstract

The invention discloses chocolate for 3D printing and a preparation method thereof. Based on the total weight of the chocolate, the chocolate comprises the following raw materials in percentage by weight: cocoa mass 18-30%, cocoa butter 6-12%, ultrafine microcrystalline cellulose 0.5-5%, maltitol 35-45%, xylitol 6-10%, skimmed milk powder 8-15%, emulsifier 0.5-1.0% and essence 0.05-0.2%. The chocolate has stable liquidity, is suitable for 3D printing and does not cause hole plugging.

Description

technical field [0001] The invention relates to the field of food, in particular to a chocolate for 3D printing and a preparation method thereof. Background technique [0002] Chocolate is mainly made of cocoa butter. It has a plump and smooth taste and a strong and unique fragrance, and is deeply loved by consumers from all over the world. However, chocolate is a high-calorie food with high fat and sugar content and low protein content. In addition, ultra-fine microcrystalline cellulose is a natural polymer compound extracted from plants. It is non-toxic and tasteless, and does not provide energy for the human body. It is a substance with low calorific value and high fiber content. At the same time, it can improve the taste of food, and on the other hand, it can increase the health care function of dietary fiber in chocolate products. [0003] 3D printing technology is based on the computer three-dimensional design model, through the software layered discrete and numerica...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23G1/40A23G1/42A23G1/46
Inventor 蓝海任方萍时圣涛
Owner 珠海市红旌发展有限公司
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