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Preparation method of strawberry-flavored chocolate for three-dimensional printing

A 3D printing and chocolate technology is applied in the field of preparation of strawberry-flavored 3D printing chocolate, which can solve the problems of low melting temperature, low three-dimensional forming rate of the model, easy blocking of holes, etc. The effect of increasing the heating rate

Inactive Publication Date: 2016-08-24
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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 strawberry-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

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preparation example Construction

[0023] The present invention also provides a method for preparing strawberry-flavored chocolate for 3D printing, comprising the following steps:

[0024] S1. Mixing: Melt cocoa powder, strawberry instant powder, milk powder, and mung bean lecithin into a flowable liquid state with a water-proof heating method. The melting temperature is 50-52°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. 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 ultrason...

Embodiment 1

[0030] A strawberry-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 140 parts of main ingredients, 10 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 50 parts of cocoa powder strawberry instant powder 40 parts, 30 parts of mung bean lecithin, 20 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 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 flavoring agent, 4 parts of sweetener;

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

Embodiment 2

[0038] A strawberry-flavored chocolate for 3D printing, comprising the following raw materials in parts by weight: 240 parts of main ingredients, 18 parts of auxiliary agents, the main ingredients in parts by weight, including the following raw materials: 100 parts of cocoa powder, strawberry instant 60 parts of powder, 40 parts of mung bean lecithin, 40 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 , 1 part of leveling agent, 1 part of dispersing agent, 1 part of compatibilizer, 1 part of emulsifier, 1 part of stabilizer, 0.7 part of antioxidant, 0.7 part of coagulant aid, 0.6 part of antibacterial agent, 0.6 part of flavor agent , 0.6 parts of fragrance agent, 5 parts of sweetener;

[0039] The toughening agent is U.S. Dow 8402; the plasticizer is epoxidized soybean oil; the lubricant is edible wax; the cosolvent is...

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Abstract

The invention discloses a preparation method of strawberry-flavored chocolate for three-dimensional printing, and belongs to the technical field of preparation of chocolate. The strawberry-flavored chocolate for three-dimensional printing is prepared through the following steps of mixing, refining, sterilizing, filling, sealing and the like. According to the chocolate disclosed by the invention, the temperature rising rate during printing can be increased, the melting temperature of a model can be increased, and the three-dimensional shaping rate can be increased. The chocolate prepared by the method disclosed by the invention has stable fluidity, definite stickiness, stable shaping temperature value and good heat resistance, and during printing, holes cannot be blocked. The chocolate disclosed by the invention can be made into chocolate products which not only reserve original characteristics and original taste of the chocolate but also are novel and beautiful in modeling through a three-dimensional printing technique.

Description

technical field [0001] The invention belongs to the technical field of chocolate preparation, and in particular relates to a method for preparing strawberry-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, thr...

Claims

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Application Information

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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
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