Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof

A 3D printing and chocolate technology, applied in the field of cocoa butter substitute chocolate for 3D printing and its preparation, can solve the problems of inaccurate temperature control, product surface blooming, large waste, etc., so as to achieve convenient storage and transportation without blooming The effect of whitish and simplified process

Inactive Publication Date: 2015-09-30
天舜(杭州)食品股份有限公司
View PDF6 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the commercial application of domestic 3D printing technology in the food field is still in its infancy, and has many limitations. For example, the temperature control in the preparation process of the printing materials used is not accurate, which leads to the surface of the printed products prone to blooming and whitening, and the waste is relatively high. big, expensive

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 380kg, cocoa powder 150kg, white sugar 340kg, skimmed milk powder 120kg, soybean lecithin 5kg, polyglycerol ricinoleate 4kg, essence 1kg.

[0026] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0027] 3) Mixing and fine grinding of raw materials: mix 2 / 3 of the total amount of skimmed milk powder, white sugar, cocoa powder and the above-mentioned melted hydrogenated vegetable oil, 250kg in the mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automa...

Embodiment 2

[0033] 1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 380kg, cocoa powder 200kg, white sugar 330kg, skimmed milk powder 80kg, soybean lecithin 5kg, polyglycerol ricinoleate 4kg, flavor 1kg.

[0034] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0035] 3) Mixing and fine grinding of raw materials: mix 2 / 3 of the total amount of skimmed milk powder, white sugar, cocoa powder and the above-mentioned melted hydrogenated vegetable oil, 250kg in the mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automati...

Embodiment 3

[0041]1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 400kg, cocoa powder 100kg, white sugar 340kg, skimmed milk powder 150kg, soybean lecithin 4kg, polyglycerol ricinoleate 5kg, essence 1kg.

[0042] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0043] 3) Mixing and fine grinding of raw materials: mix skim milk powder, white sugar, cocoa powder and 2 / 3 of the total amount of the above-mentioned melted hydrogenated vegetable oil, 270kg, in a mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automatic, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses cocoa butter substitute chocolate for 3D (three-dimensional printing) printing. The cocoa butter substitute chocolate is prepared from the following raw materials in percentage by weight: 35-40% of hydrogenated vegetable oil, 10-25% of cocoa powder, 25-40% of white granulated sugar, 5-15% of skimmed milk powder, 0.5-1.0% of an emulsifying agent and 0.05-0.2% of essence. The cocoa butter substitute chocolate is prepared by the steps of pretreating raw materials, mixing, finely grinding, refining, filling, melting and the like. The cocoa butter substitute chocolate has stable mobility, temperature regulation is not required, the production process is simplified, the heat resistance is good, the cocoa butter substitute chocolate can be prepared into chocolate products having original chocolate characteristics and flavor and of novel and artistic models through the digital 3D printing technology.

Description

technical field [0001] The invention relates to chocolate and a preparation method thereof, in particular to cocoa butter substitute chocolate for 3D printing and a preparation method thereof. Background technique [0002] 3D printing technology is based on the computer three-dimensional design model, through the software layered discrete and numerical control forming system, the printing materials are piled up and bonded layer by layer, and finally superimposed to form a physical product. Dutch media first reported on 3D food printers on October 23, 2012, and domestic reports on food printing using 3D printing technology began in 2015. In recent years, the concept of 3D printing food has attracted widespread attention at home and abroad. However, the commercial application of domestic 3D printing technology in the food field is still in its infancy, and has many limitations. For example, the temperature control in the preparation process of the printing materials used is no...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/46A23G1/40A23G1/32A23G1/36A23G1/04B33Y10/00B33Y30/00B33Y70/00
Inventor 宣鑫龙徐丰徐素芬
Owner 天舜(杭州)食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com