Cocoa butter substitute type chocolate for 3D printing

A 3D printing and chocolate technology, which is applied in the field of cocoa butter substitute chocolate for 3D printing, can solve the problems of low melting temperature, low three-dimensional molding rate of the model, and easy plugging of holes, so as to improve the three-dimensional molding rate, prevent blooming and whitening, The effect of increasing the heating rate

Inactive Publication Date: 2016-07-06
GUANGXI ZHUMENG SANTI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a cocoa butter substitute chocolate for 3D printing to solve the problems of low melting temperature and three-dimensional forming rate of the model when printing the model, too thick when printing, easy to block holes, etc. The chocolate of the invention can increase the heating rate when printing , the melting temperature and three-dimensional molding rate of the model; the chocolate of the present invention has stable fluidity, a certain viscosity and a stable molding temperature value, good heat resistance, and will not block holes during printing; the chocolate of the present invention can be printed by 3D Technology, to make chocolate products that not only retain the original characteristics and taste of chocolate, but also have a novel and beautiful shape

Method used

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preparation example Construction

[0024] The cocoa butter substitute chocolate for said 3D printing, its preparation method comprises the following steps:

[0025] S1. Mixing: Melt cocoa powder, milk powder, and soybean lecithin into a flowing liquid state with a water-proof heating method. The melting temperature is 46-49°C. Stir while melting. The stirring rate is 20-200r / min, and stir until the liquid material The fineness is up to 21-24μm;

[0026] S2. Refining: Add toughening agent, plasticizer, compatibilizer, lubricant, co-solvent, leveling agent, dispersant, emulsifier to the material mixed in step S1. Ultrasonic power is 200-300W, temperature is 45 -50°C, the stirring speed is 300-400r / min, and the initial refining is 0.5-1.5h to obtain the initial refining liquid, and then add stabilizers, antioxidants, coagulation aids, Antibacterial agent, umami agent, flavoring agent and sweetener are initially smelted for 0.4-0.8h under the conditions of ultrasonic power of 100-200W, temperature of 35-40°C, and ...

Embodiment 1

[0031] A cocoa butter substitute chocolate for 3D printing, comprising the following raw materials in parts by weight: 70 parts of main ingredients, 20 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 45 parts of cocoa powder, 10 parts of soybean lecithin, 15 parts of milk powder; the auxiliary agent is in parts by weight, including the following raw materials: 1 part of toughening agent, 1 part of plasticizer, 1 part of lubricant, 1 part of cosolvent, leveling agent 1 part, 1 part of dispersant, 1 part of compatibilizer, 1 part of emulsifier, 1 part of stabilizer, 1 part of antioxidant, 1 part of coagulant aid, 1 part of antibacterial agent, 1 part of flavoring agent, 1 part of flavoring agent 6 parts of sweetener;

[0032]The toughening agent is U.S. Dow 8402; the plasticizer is epoxidized soybean oil; the lubricant is edible wax; the cosolvent is polyvinylpyrrolidone; the leveling agent is epoxidized soybean oil fatt...

Embodiment 2

[0039] A cocoa butter substitute chocolate for 3D printing, comprising the following raw materials in parts by weight: 100 parts of main ingredients, 30 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 60 parts of cocoa powder, 20 parts of soybean lecithin, 20 parts of milk powder; the auxiliary agent is in parts by weight, including the following raw materials: 2 parts of toughening agent, 2 parts of plasticizer, 2 parts of lubricant, 2 parts of cosolvent, leveling agent 1.5 parts, 1.5 parts of dispersant, 1.5 parts of compatibilizer, 1.5 parts of emulsifier, 1.5 parts of stabilizer, 1.2 parts of antioxidant, 1.2 parts of coagulation aid, 1.2 parts of antibacterial agent, 1.2 parts of umami agent, 1.2 parts of flavoring agent 10 parts of sweetener;

[0040] The toughening agent is U.S. Dow 8402; the plasticizer is epoxidized soybean oil; the lubricant is edible wax; the cosolvent is polyvinylpyrrolidone; the leveling a...

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Abstract

The invention discloses cocoa butter substitute type chocolate for 3D printing, and belongs to the technical field of chocolate preparation. The cocoa butter substitute type chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soya bean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersing agent, a compatilizer, an emulsifier, a stabilizing agent, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent and a sweetening agent. By adopting the cocoa butter substitute type chocolate disclosed by the invention, the heating velocity in printing, the mold melting temperature and the three-dimensional molding rate can be increased; the cocoa butter substitute type chocolate disclosed by the invention has stable flowability, certain viscosity and stable molding temperature, is good in heat resistance, and does not block holes in printing; due to a 3D printing technique, original characteristics and taste of the cocoa butter substitute type chocolate disclosed by the invention can be maintained, and a chocolate product which is novel and attractive in appearance can be molded.

Description

【Technical field】 [0001] The invention belongs to the technical field of chocolate preparation, and in particular relates to cocoa butter substitute chocolate for 3D printing. 【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 softwa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32
CPCA23G1/32
Inventor 覃杨华
Owner GUANGXI ZHUMENG SANTI TECH CO LTD
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