Preparation method of pure cocoa butter type chocolate for 3D printing

A 3D printing and chocolate technology, which is applied in the field of preparation of pure cocoa butter chocolate for 3D printing, can solve the problems of low melting temperature, low three-dimensional molding rate of the model, and easy hole plugging, so as to improve the three-dimensional molding rate of the model and prevent flowering Whitening and good fluidity

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 preparation method of pure cocoa butter chocolate for 3D printing, in order to solve the problems of low melting temperature and three-dimensional molding rate of the model when printing the model, too thick when printing, easy to block holes, etc., the chocolate of the invention can improve the printing time. The heating rate, the melting temperature and the 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 when printing; the chocolate of the present invention can be Through 3D printing technology, 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

[0023] The present invention also provides a method for preparing pure cocoa butter chocolate for 3D printing, comprising 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 50-52°C. Stir while melting. The stirring rate is 20-200r / min, and stir until the liquid material The fineness is up to 21-24μm;

[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 200-300W, temperature is 45 -50°C, the stirring speed is 200-400r / 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, temper...

Embodiment 1

[0030] A pure cocoa butter type chocolate for 3D printing, comprising the following raw materials in parts by weight: 50 parts of main ingredients, 10 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 25 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: 0.5 part of toughening agent, 0.5 part of plasticizer, 0.5 part of lubricant, 0.5 part of cosolvent, leveling agent 0.6 parts, 0.6 parts of dispersants, 0.6 parts of compatibilizers, 0.6 parts of emulsifiers, 0.6 parts of stabilizers, 0.2 parts of antioxidants, 0.2 parts of coagulation aids, 0.2 parts of antibacterial agents, 0.2 parts of umami agents, and 0.2 parts of flavoring agents 4 parts, sweetener 4 parts;

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

Embodiment 2

[0038] A pure cocoa butter type chocolate for 3D printing, comprising the following raw materials in parts by weight: 75 parts of main ingredients, 18 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 42 parts of cocoa powder, 15 parts of soybean lecithin, 18 parts of milk powder; the auxiliary agent is in parts by weight, including the following raw materials: 1.2 parts of toughening agent, 1.2 parts of plasticizer, 1.2 parts of lubricant, 1.2 parts of cosolvent, leveling agent 1 part, 1 part of dispersant, 1 part of compatibilizer, 1 part of emulsifier, 1 part of stabilizer, 0.7 part of antioxidant, 0.7 part of coagulation aid, 0.6 part of antibacterial agent, 0.6 part of umami agent, 0.6 part of flavoring agent 5 parts, sweetener 5 parts;

[0039] 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 e...

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Abstract

The present invention discloses a preparation method of a pure cocoa butter type 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 pure cocoa butter type chocolate for 3D printing. The preparation method can improve the heating rate, the mould melting temperature and the three-dimensional mounding 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 pure cocoa butter 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, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/32
CPCA23G1/36A23G1/32
Inventor 覃杨华
Owner GUANGXI ZHUMENG SANTI TECH CO LTD
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