Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of hawthorn-flavored 3D printing chocolate

A 3D printing and chocolate technology, which is applied in the field of preparation of hawthorn-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 heat resistance Good results

Inactive Publication Date: 2016-08-17
庞用
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preparation method of hawthorn-flavored 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

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

[0024] S1. Mixing: Melt cocoa powder, hawthorn instant powder, milk powder, and red bean 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 200-3...

Embodiment 1

[0030] A hawthorn-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 170 parts of main ingredients, 15 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 70 parts of cocoa powder, instant hawthorn 50 parts of powder, 30 parts of milk powder, 20 parts of red bean 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 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 Yangtze BASF V5110J; the plasticizer is acetylated monoglyceride fatty acid ester; the lubrica...

Embodiment 2

[0038] A hawthorn-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 280 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 hawthorn 80 parts of powder, 40 parts of milk powder, 40 parts of red bean 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 Yangtze BASF V5110J; the plasticizer is acetylated monoglyceride fatty acid ester; the lubricant is e...

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 making method of hawthorn-flavored 3D printing chocolate, and belongs to the technical field of chocolate making. The chocolate is made through the steps of mixing, refining, sterilizing, filling, sealing and the like. By means of the chocolate, the temperature raising speed during printing, the melting temperature of a model and the three-dimensional forming rate can be increased; the chocolate has stable flowability, certain visocity and stable forming temperature value and is good in thermal resistance and free of hole blockage during printing; according to the chocolate, through the 3D printing technology, a chocolate product which keeps the original characteristics and flavor of the chocolate and is novel and attractive in shape is made.

Description

technical field [0001] The invention belongs to the technical field of chocolate preparation, and in particular relates to a preparation method of hawthorn-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, thro...

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): A23G1/42A23G1/46A23G1/48B33Y10/00B33Y70/00
CPCA23G1/46A23G1/42A23G1/48A23G2200/00A23G2200/08A23G2200/12A23G2200/14B33Y10/00B33Y70/00
Inventor 庞用
Owner 庞用
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com