Novel pure cocoa butter type chocolate for 3D printing

A 3D printing and chocolate technology, which is applied in the field of new 3D printing pure cocoa butter chocolate, can solve the problems of easy plugging, melting temperature and low three-dimensional molding rate of the model, so as to achieve the goal of not easy to bloom and white, get rid of the bondage of the mold, The effect of increasing the melting point

Inactive Publication Date: 2016-08-10
GUANGXI ZHUMENG SANTI TECH CO LTD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a new type of pure cocoa butter 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, and easy to block 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The preparation method of the novel pure cocoa butter type chocolate for 3D printing includes the following steps:

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

[0026] S2. Refining: add toughener, plasticizer, compatibilizer, lubricant, co-solvent, leveling agent, dispersant, and emulsifier to the mixed materials in step S1 at an ultrasonic power of 100-200W and a temperature of 40 After refining for 1-2 hours at -45℃ and stirring speed of 200-300r / min, the first refining liquid is obtained, and then stabilizers, antioxidants, coagulant aids, antibacterial agents are added to the first refining liquid After initial mixing for 0.4-0.8h under the conditions of ultrasonic power of 100-200W, temperature of 35-40℃, and stirring speed of 200-30...

Embodiment 1

[0031] A new type of pure cocoa butter chocolate for 3D printing, in parts by weight, including the following raw materials: 50 parts of the main material, 10 parts of additives, the main material 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 parts of toughening agent, 0.5 parts of plasticizer, 0.5 parts of lubricant, 0.5 parts of cosolvent, leveling 0.6 part of 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 coagulant aid, 0.2 part of antibacterial agent, 0.2 part of umami agent, fragrance 0.2 parts, 4 parts sweetener;

[0032] The toughening agent is Yangzi BASF V5110J; the plasticizer is acetyl tri-n-butyl citrate; the lubricant is edible wax; the cosolvent is polyvinylpyrrolidone; the leveling agent is e...

Embodiment 2

[0039] A new type of pure cocoa butter chocolate for 3D printing, in parts by weight, including the following raw materials: 70 parts of the main material, 20 parts of additives, the main material in parts by weight, including the following raw materials: 32 parts of cocoa powder , 20 parts of soybean lecithin, 18 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 1 part of agent, 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 umami agent, fragrance 1 part, 6 parts sweetener;

[0040] The toughening agent is Yangzi BASF V5110J; the plasticizer is acetyl tri-n-butyl citrate; the lubricant is edible wax; the cosolvent is polyvinylpyrrolidone; the leveling agent is epoxidation Soybean oil fatty aci...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a novel pure cocoa butter type chocolate for 3D printing and belongs to the technical field of chocolate preparation. The novel pure cocoa butter type chocolate for 3D printing contains the following raw materials: cocoa powder, milk powder, soya lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatilizer, an emulsifier, a stabilizing agent, an anti-oxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavouring agent and a sweetener. By the use of the chocolate, heating rate during printing, melting temperature of a model and stereo-shaping rate can be raised. The chocolate of the invention has stable fluidity, a certain viscosity and a stable shaping temperature value, has good heat resistance, and will not block holes during printing. Through the 3D printing technology, original characteristics and taste of chocolate can be maintained, and a chocolate product with a novel and beautiful shape also can be prepared.

Description

【Technical Field】 [0001] The invention belongs to the technical field of chocolate preparation, and specifically relates to a novel pure cocoa butter type chocolate for 3D printing. 【Background technique】 [0002] Chocolate is mainly made with cocoa butter as the main raw material. It has a plump and smooth taste and a rich and unique fragrance, which 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. It does not provide energy for the human body. It is a substance with low calorific value and high fiber content. It has a sense of grease and reduces calories. At the same time, it can improve the taste of food, and on the other hand, it increases the health function of the dietary fiber of chocolate products. [0003] 3D printing technology is base...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/46
CPCA23G1/32A23G1/46A23V2002/00A23V2200/222A23V2250/5024A23V2250/5118A23V2250/5026A23V2250/5114A23V2250/51082A23V2250/5036A23V2250/628
Inventor 覃杨华
Owner GUANGXI ZHUMENG SANTI TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap