Chocolate for 3D printing

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

Inactive Publication Date: 2016-07-20
NANNING MENGHUAN 3D ENVIRONMENTAL PROTECTION 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 kind of 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, easy to block holes, etc. The chocolate of the present invention can increase the heating rate during printing and the melting of the model Temperature and three-dimensional molding rate; the chocolate of the present invention has stable fluidity, certain viscosity and stable molding temperature value, good heat resistance, and will not block holes during printing; the chocolate of the present invention can be made by 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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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0052] Described 3D printing uses chocolate, its preparation method comprises the following steps:

[0053] 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;

[0054] 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 200-300r / min to obtain chocolate liquid ...

Embodiment 1

[0059] A chocolate for 3D printing, in parts by weight, including the following raw materials: 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 part, 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, 0.6 part of leveling agent, dispersion 0.6 parts of 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 coagulant aid, 0.2 parts of antibacterial agent, 0.2 parts of flavoring agent, 0.2 parts of flavoring agent, sweetness 4 doses;

[0060] Described toughening agent is U.S. DuPont 30707;

[0061] Described plasticizer is acetyl tri-n-butyl citrate;

[0062] Described lubricant is edible wax;

[0063] Descri...

Embodiment 2

[0081] A 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 parts, 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, 1.5 parts of leveling agent, dispersion 1.5 parts of antibacterial agent, 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, sweetness 10 doses;

[0082] Described toughening agent is U.S. Dow 8402;

[0083] Described plasticizer is epoxidized soybean oil;

[0084] Described lubricant is edible wax;

[0085] De...

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PUM

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Abstract

The present invention discloses a chocolate for 3D printing and belongs to the technical field of chocolate preparation. The chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soybean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatibilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent, and a sweetener. A preparation method of the chocolate provided by the invention can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable liquidity 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 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 software layered discrete and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/48A23G1/40B33Y70/00
CPCA23G1/46A23G1/40A23G1/48A23G2200/00A23G2200/06A23G2200/08A23G2200/10A23G2200/12A23G2200/14B33Y70/00
Inventor 覃杨华
Owner NANNING MENGHUAN 3D ENVIRONMENTAL PROTECTION TECH CO LTD
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