Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate

A 3D printing and chocolate technology, which is applied in the field of pure cocoa butter chocolate for 3D printing and its preparation, can solve the problems of inaccurate temperature control, blooming on the product surface, and large waste, and achieves convenient storage and transportation, and is not easy to bloom Whitening, particle size reduction effect

Inactive Publication Date: 2015-10-28
天舜(杭州)食品股份有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Formula: Weigh raw materials according to the following weights: 400kg of cocoa liquor, 295kg of white sugar, 150kg of skimmed milk powder, 150kg of cocoa butter, 5kg of soybean lecithin;

[0026] 2) Raw material pretreatment: Melt the cocoa liquor and cocoa butter in a melting tank respectively, and control the temperature at 55°C until completely melted.

[0027] 3) Mixing and fine grinding of raw materials: Mix skimmed milk powder, white sugar and the above-mentioned melted cocoa mass in the mixer for 25 minutes. The water temperature in the interlayer of the mixer is controlled at 50°C. The production line composed of a machine and a five-roller machine is used for fine grinding. The material temperature of the fine grinding production line is set at 40°C, and the fineness of the exported material is 25 μm; the production process is set to be fully automatic, the production method is continuous production, and the production capacity is 500kg / hour.

[0028] 4) Re...

Embodiment 2

[0033] 1) Formula: Weigh raw materials according to the following weights: 600kg of cocoa liquor, 245kg of white sugar, 50kg of skimmed milk powder, 100kg of cocoa butter, 5kg of soybean lecithin;

[0034] 2) Raw material pretreatment: Melt the cocoa liquor and cocoa butter in a melting tank respectively, and control the temperature at 60°C until completely melted.

[0035] 3) Mixing and fine grinding of raw materials: Mix skimmed milk powder, white sugar and the above-mentioned melted cocoa mass in the mixer for 25 minutes. The water temperature in the interlayer of the mixer is controlled at 50°C. The fine grinding production line composed of machine and five-roller machine is used for fine grinding. The material temperature of the fine grinding production line is set at 40°C, and the fineness of the exported material is 25 μm; the production process is set to be fully automatic, the production method is continuous production, and the production capacity is 500kg / hour.

[00...

Embodiment 3

[0041] 1) Formula: Weigh raw materials according to the following weight: 490kg of cocoa liquor, 300kg of white sugar, 100kg of skimmed milk powder, 100kg of cocoa butter, 10kg of soybean lecithin;

[0042] 2) Raw material pretreatment: Melt the cocoa liquor and cocoa butter in a melting tank respectively, and control the temperature at 45°C until completely melted.

[0043] 3) Mixing and fine grinding of raw materials: Mix skimmed milk powder, white sugar and the above-mentioned melted cocoa mass in the mixer for 30 minutes. The water temperature in the interlayer of the mixer is controlled at 50°C. The fine grinding production line composed of machine and five-roller machine is used for fine grinding. The material temperature of the fine grinding production line is set at 40°C, and the fineness of the exported material is 25 μm; the production process is set to be fully automatic, the production method is continuous production, and the production capacity is 500kg / hour.

[0...

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PUM

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Abstract

The invention discloses pure cocoa butter type chocolate for 3D printing. The chocolate is prepared from the following raw materials comprising the following components in percentage by weight: 50-60% of cocoa butter liquid blocks, 5-15% of dried skim milk powder, 15-35% of white granulated sugar, 10-15% of cocoa butter and 0.3-1.0% of an emulsifier. The chocolate is prepared by carrying out pre-treatment, mixing and precision grinding, refining, filling and temperature regulation on the raw materials. The chocolate disclosed by the invention has stable flowability, and the product is hard to grow dim and become white. The chocolate is suitable for 3D printing of medium-small target quantities, unnecessary waste is reduced, the cost is lowered, and the chocolate is convenient to use and operate.

Description

technical field [0001] The invention relates to a chocolate and a preparation method thereof, in particular to a pure cocoa butter type 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/36A23G1/32
Inventor 宣鑫龙徐丰徐素芬
Owner 天舜(杭州)食品股份有限公司
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