Preparation method of chocolate bonbon suitable for 3D printing

A 3D printing and chocolate technology, which is applied in the field of 3D printing chocolate sandwich candies, can solve the problems of poor control of slurry fluidity, low melting temperature of printing models, and low printing forming rate, etc. The effect of forming rate and improving surface uniformity

Inactive Publication Date: 2017-09-05
盐城钻梦环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the defects of chocolate products in the prior art are that the fluidity of the slurry is not easy to control, too thin, and the printing molding rate is low; too thick, it is easy to block holes; and the melting temperature is low when printing the model

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] Among the raw materials for preparing the chocolate core, cocoa powder, black soybean lecithin and milk powder are used as main ingredients, and other raw materials are used as auxiliary agents. The required raw material ratio of the main ingredients and auxiliary agents is: cocoa powder 50-100 30-40 parts of black soybean lecithin, 20-40 parts of milk powder, 0.5-2 parts of toughening agent, 0.5-2 parts of plasticizer, 0.5-2 parts of lubricant, 0.5-2 parts of co-solvent, leveling agent 0.6-1.5 parts, 0.6-1.5 parts of dispersant, 0.6-1.5 parts of compatibilizer, 0.6-1.5 parts of emulsifier, 0.6-1.5 parts of stabilizer, 0.2-1.2 parts of antioxidant, 0.2-1.2 parts of coagulation aid, 0.2-1.2 parts of antibacterial agent, 0.2-1.2 parts of umami agent, 0.2-1.2 parts of fragrance agent, 4-5 parts of sweetener.

[0027] The raw materials for the preparation of the candy shell are: 30-60 parts of glucose, 3-8 parts of microcrystalline cellulose, 10-20 parts of corn syrup, 1-10...

Embodiment 1

[0031] To prepare the chocolate core:

[0032] The ratio of raw materials required for the chocolate core is: 50 parts of cocoa powder, 30 parts of black soybean lecithin, 20 parts of milk powder, 0.5 parts of toughening agent, 0.5 parts of plasticizer, 0.5 parts of lubricant, 0.5 parts 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;

[0033] Wherein the preparation method of dispersant is:

[0034]Take 10 parts of carboxymethylcellulose potassium, 5 parts of agar, 10 parts of modified starch, 5 parts of potassium polyacrylate, 5 parts of potassium alginate, and 10 parts of dextrin. First, mix the modified starch and water in a liquid ratio of 1:5 Mix and heat while stirring. When the temperature reaches 40...

Embodiment 2

[0046] To prepare the chocolate core:

[0047] The raw materials required for the chocolate core are proportioned by weight: 100 parts of cocoa powder, 40 parts of black bean lecithin, 40 parts of milk powder, 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 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 parts of flavoring agent, 5 parts of sweetener;

[0048] Wherein the preparation method of dispersant is:

[0049] Take 10 parts of carboxymethylcellulose potassium, 5 parts of agar, 10 parts of modified starch, 5 parts of potassium polyacrylate, 5 parts of potassium alginate, and 10 parts of dextrin. First, mix the modified starch and water in a liquid ratio of 1:5 Mix and heat while stirring. When the temperature reaches 40 degrees Ce...

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Abstract

The invention discloses a preparation method of a chocolate bonbon suitable for 3D printing. The chocolate bonbon is mainly composed of a chocolate core and a candy shell. According to the manufacturing method, a chocolate core is printed through 3D printing; then a candy shell is printed on the chocolate core; the chocolate core comprises the following raw materials in parts by weight: 50 to 100 parts of coco powder, 30 to 40 parts of lecithin of black soya bean, 20 to 40 parts of milk powder, 0.5 to 2 parts of flexibilizer, 0.5 to 2 parts of plasticizer, 0.5 to 2 parts of lubricant, 0.5 to 2 parts of co-solvent, 0.6 to 1.5 parts of leveling agent, 0.6 to 1.5 parts of dispersant, 0.6 to 1.5 parts of compatilizer, 0.6 to 1.5 parts of emulsifier, 0.6 to 1.5 parts of stabilizing agent, 0.2 to 1.2 parts of antioxidant, 0.2 to 1.2 parts of coagulant aid, 0.2 to 1.2 parts of antibacterial agent, 0.2 to 1.2 parts of flavor enhancer, 0.2 to 1.2 parts of fragrance agent, and 4 to 5 parts of sweetener. The provided preparation method can increase the temperature rising speed during the printing process, the model melting temperature, and three-dimensional moulding rate. The chocolate bonbon has stable fluidity, certain viscosity, stable moulding temperature, and good heatproof performance. The hole will not be obstructed during the printing process. Through the 3D printing technology, the original characteristics and taste of chocolate are preserved, and the shape of the chocolate bonbon is novel and beautiful.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a preparation method suitable for 3D printing chocolate filled candy. 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. Chocolate-filled candies made from chocolate are also very popular. 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 technol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54
CPCA23G1/54
Inventor 不公告发明人
Owner 盐城钻梦环保科技有限公司
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