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Making method for apple-flavor chocolate for 3D printing

A 3D printing and chocolate technology, which is applied in the field of preparation of apple-flavored 3D printing chocolate, can solve the problems of easy plugging, melting temperature and low three-dimensional molding rate of the model, and achieve stable fluidity, novel and beautiful shape, and unique shape Effect

Inactive Publication Date: 2016-07-06
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preparation method of apple-flavored chocolate for 3D printing to solve the problems of low melting temperature and three-dimensional molding rate of the model when printing the model, too thick when printing, and easy plugging of holes, etc. The chocolate of the invention can increase the temperature rise during printing Speed, 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 pass 3D Printing 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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Examples

Experimental program
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Effect test

preparation example Construction

[0023] The preparation method of the apple-flavored chocolate for 3D printing comprises the following steps:

[0024] S1. Mixing: Melt cocoa powder, apple instant powder, milk powder, and black soybean lecithin into a flowable liquid state with a water-proof heating method. The melting temperature is 46-49°C. Stir when melting, and the stirring rate is 20-200r / min. Stir until the fineness of the liquid material is 21-24μm;

[0025] S2. Refining: add toughening agent, plasticizer, compatibilizer, lubricant, co-solvent, leveling agent, dispersant, emulsifier to the material mixed in step S1 at an ultrasonic power of 100-300W and a temperature of 40 -50°C, the stirring speed is 200-400r / min for 0.5-2h to obtain the primary refining liquid, and then add stabilizers, antioxidants, coagulation aids, antibacterial to the primary refining liquid Preliminary smelting for 0.4-0.8h under the conditions of ultrasonic power of 100-200W, temperature of 35-40°C, and stirring speed of 200-30...

Embodiment 1

[0030] An apple-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 140 parts of main ingredients, 15 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 50 parts of cocoa powder, instant apple 40 parts of powder, 30 parts of milk powder, 20 parts of black soybean lecithin; the auxiliary agent is in parts by weight, including the following raw materials: 0.5 part of toughening agent, 0.5 part of plasticizer, 0.5 part of lubricant, and 0.5 part of cosolvent , 0.6 parts of leveling agent, 0.6 parts of dispersing agent, 0.6 parts of compatibilizer, 0.6 parts of emulsifier, 0.6 parts of stabilizer, 0.2 parts of antioxidant, 0.2 parts of coagulation aid, 0.2 parts of antibacterial agent, 0.2 parts of umami agent , 0.2 parts of fragrance agent, 9 parts of sweetener;

[0031]The toughening agent is U.S. Dow 8402; the plasticizer is epoxidized soybean oil; the lubricant is edible wax; the...

Embodiment 2

[0038] An apple-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 260 parts of main ingredients, 30 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 120 parts of cocoa powder, instant apple 60 parts of powder, 40 parts of milk powder, 40 parts of black soybean lecithin; 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 , 1.5 parts of leveling agent, 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 fragrance agent, 10 parts of sweetener;

[0039] The toughening agent is U.S. Dow 8402; the plasticizer is epoxidized soybean oil; the lubricant is edible wax; the cosolvent ...

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Abstract

The invention discloses a making method for apple-flavor chocolate for 3D printing and belongs to the technical field of chocolate making.The apple-flavor chocolate for 3D printing is made through the steps of mixing, refining, sterilization, filling, sealing and the like.According to the chocolate, the temperature rise rate and the melting temperature and stereoscopic forming rate of a mold in the printing process can be increased; the chocolate has stable fluidity, certain viscosity and stable forming temperature values and is good in heat resistance, and hole blocking is not caused in the printing process; the chocolate can be made into chocolate products with the original features and taste of the chocolate and the novel and attractive appearance through the 3D printing technology.

Description

technical field [0001] The invention belongs to the technical field of chocolate preparation, and in particular relates to a method for preparing apple-flavored 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 ...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/46A23G1/48
CPCA23G1/46A23G1/42A23G1/48
Inventor 庞用
Owner 庞用
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