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Preparation method of new chocolate for 3D printing

A 3D printing and chocolate technology, applied in the field of preparation of new 3D printing chocolate, can solve the problems of low melting temperature and three-dimensional molding rate of the model, easy to block holes, etc. Effect

Inactive Publication Date: 2016-07-20
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 method for preparing a new type of chocolate for 3D printing, in order 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 of the model and the three-dimensional molding rate; 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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Examples

Experimental program
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Effect test

preparation example Construction

[0023] Described novel 3D printing uses chocolate, and its preparation method comprises the following steps:

[0024] 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 43-45°C. Stir while melting. The stirring rate is 20-100r / min. Stir until the liquid material The fineness is up to 21-22μm;

[0025] S2. Refining: add toughening agent, plasticizer, compatibilizer, lubricant, co-solvent, leveling agent, dispersant, emulsifier to the material mixed in step S1. Ultrasonic power is 100-200W, temperature is 40 -50°C, the stirring speed is 200-400r / min under the condition of 1-2 hours of primary refining to obtain primary refining liquid, and then add stabilizer, antioxidant, coagulant, antibacterial to the primary refining liquid Preliminary smelting for 0.6-0.8h under the conditions of ultrasonic power of 100-150W, temperature of 35-38°C, and stirring speed of 200-300r / min to ...

Embodiment 1

[0030] A new type of chocolate for 3D printing, including the following raw materials in parts by weight: 60 parts of main ingredients, 15 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 32 parts of cocoa powder, 18 parts of milk powder part, 10 parts of 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, 0.5 part of cosolvent, 0.6 part of leveling agent, 0.6 part of dispersant, 0.6 part of compatibilizer, 0.6 part of emulsifier, 0.6 part of stabilizer, 0.2 part of antioxidant, 0.2 part of coagulation aid, 0.2 part of antibacterial agent, 0.2 part of umami agent, 0.2 part of fragrance agent, sweetener 9 parts flavoring agent;

[0031]The toughening agent is U.S. DuPont 30707; the plasticizer is one or more of acetyl tri-n-butyl citrate, epoxy soybean oil; the lubricant is edible wax; Vinylpyrro...

Embodiment 2

[0038] A new type of chocolate for 3D printing, including the following raw materials in parts by weight: 90 parts of main ingredients, 30 parts of additives, the main ingredients in parts by weight, including the following raw materials: 60 parts of cocoa powder, 20 parts of milk powder part, 10 parts of 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 flavoring agent, sweetener 10 parts flavoring agent;

[0039] The toughening agent is U.S. DuPont 30707; the plasticizer is one or more of acetyl tri-n-butyl citrate, epoxy soybean oil; the lubricant is edible wax; Vinylpyrr...

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Abstract

The present invention discloses a preparation method of a new chocolate for 3D printing and belongs to the technical field of chocolate preparation. Mixing, refining, sterilizing, filling, sealing and other steps are carried out to obtain the chocolate for 3D printing. The preparation method can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable flowability and a certain viscosity and a stable molding temperature value, is good in heat resistance, and does not block the holes during the printing. A 3D printing technology is used to prepare chocolate products which maintain the original characteristics and tastes of the chocolates, and novel and beautiful in appearance.

Description

【Technical field】 [0001] The invention belongs to the technical field of chocolate preparation, and in particular relates to a method for preparing a novel 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32
CPCA23G1/32A23V2002/00A23V2200/20A23V2200/222A23V2250/18A23V2250/186A23V2250/1842A23V2250/51088A23V2250/5024A23V2250/5118A23V2250/5026A23V2250/5114A23V2250/506A23V2250/61
Inventor 覃杨华
Owner GUANGXI ZHUMENG SANTI TECH CO LTD
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