Unlock instant, AI-driven research and patent intelligence for your innovation.

3D printing material of chocolate and preparation method of 3D printing material

A 3D printing and chocolate technology, applied in the field of chocolate 3D printing material and its preparation, can solve the problems of large mechanical driving force, no forming steps, poor surface gloss, etc., and achieve the effect of improving smooth taste and avoiding waste.

Inactive Publication Date: 2018-02-09
INFINITUS (CHINA) CO LTD
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished chocolates containing health-care ingredients mostly have a filling structure. Because of their uneven fluidity after melting, they cannot be directly used for 3D printing.
The viscosity of some chocolate pastes is not in the appropriate range. If the viscosity is too low, the printing cannot be formed; if the viscosity is too high, a relatively large mechanical driving force is required, and even the printing needle will be blocked, resulting in the suspension of printing.
[0007] When some pure cocoa chocolate chocolates that can be used for 3D printing are used for 3D printing after melting, because there is no temperature adjustment process for traditional chocolate preparation, and there is no step of introducing seed crystals to induce stable crystal formation during manual preparation, the printed chocolate A variety of crystal forms are mixed, and there are problems such as loose texture, poor taste, and poor surface gloss.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 3D printing material of chocolate and preparation method of 3D printing material
  • 3D printing material of chocolate and preparation method of 3D printing material
  • 3D printing material of chocolate and preparation method of 3D printing material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1) Weigh raw materials according to the following weight: 1580g of cocoa liquor, 800g of cocoa butter, 1260g of maltitol, 341g of xylitol, 16g of lecithin, and 3g of steviol glycosides;

[0052] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0053] 3) Add maltitol, xylitol and other powder materials into the ball mill, control the temperature of the system at 30-32°C with interlayer circulating water, and coarsely grind for 4 hours;

[0054] 4) Add 260g of cocoa butter to the ball mill, control the temperature of the system at 34-36°C with interlayer circulating water, and finely grind for 6 hours;

[0055] 5) Add 240g of cocoa butter to the ball mill, control the system temperature at 54°C and refine for about 10h;

[0056] 6) Add 300g of cocoa butter, 16g of lecithin and 3g of steviol glycoside to the ball mill, control the temperature of the system at 32-33°C and emulsify for about 4 hours to obtain chocolate slurry;

[0057]...

Embodiment 2

[0059] 1) Weigh raw materials according to the following weight: 1580g of cocoa liquid mass, 800g of cocoa butter, 400g of compound water extract dry powder composed of shiitake mushroom, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia seed and chrysanthemum, 960g of maltitol, xylitol 241g, lecithin 16g, steviol glycoside 3g;

[0060] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0061] 3) Add compound water extracts, maltitol, xylitol powder and other powders composed of shiitake mushrooms, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia and chrysanthemum to the ball mill, and the interlayer circulating water controls the system temperature at 30~ 32°C, rough grinding for 4 hours;

[0062] 4) Add 260g of cocoa butter to the ball mill, control the temperature of the system at 34-36°C with interlayer circulating water, and finely grind for 6 hours;

[0063] 5) Add 240g of cocoa butter...

Embodiment 3

[0067] 1) Weigh raw materials according to the following weight: 1495g of cocoa liquid mass, 712g of cocoa butter, 400g of compound water extract dry powder composed of shiitake mushroom, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia seed and chrysanthemum, red ganoderma lucidum, Atractylodes macrocephala, sealwort, 200g compound water extract dry powder, 870g maltitol, 290g xylitol, 28g soybean lecithin, 5g stevioside;

[0068] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0069] 3) Add the compound water extract dry powder, maltitol, xylitol and other powders composed of red Ganoderma lucidum, Atractylodes macrocephala, Polygonatum, medlar, dodder, Ophiopogon japonicus, Poria cocos and licorice into the ball mill, and the interlayer circulating water controls the temperature of the system at 30~32℃, rough grinding for 4 hours;

[0070] 4) Add 220g of cocoa butter to the ball mill, control the temperature o...

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

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Lengthaaaaaaaaaa
Login to View More

Abstract

The invention relates to the technical field of food, in particular to a 3D printing material of chocolate and a preparation method of the 3D printing material. In the 3D printing material, traditional sugar for chocolate is replaced with maltose and xylitol, the fluidity of chocolate slurry is improved while the taste is guaranteed, smooth discharging can be guaranteed during 3D printing, stableV crystal forms can be formed through induction of traditional Chinese medicine extracts, mixed dissolution of multi-phase systems of the chocolate can be promoted, separation of fat bloom from the chocolate can be prevented, and the expiration date of the chocolate can be prolonged.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a chocolate 3D printing material and a preparation method thereof. Background technique [0002] Chocolate is a sweet food made from cocoa as the main raw material. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. In the early 16th century, the Spanish explorer Hernando Cortes discovered in Mexico that the local Aztec kings were drinking a drink made of cocoa beans, water and spices. Cortes tasted it and brought it back to Spain in 1528. , and planted cocoa trees on a small island in West Africa. The Spaniards ground cocoa beans into powder, added water and sugar, and heated them to make a drink called "chocolate", which is very popular among the public. In 1847, cocoa butter was added to the chocolate drink to create what is now known as the chewable chocolate bar. [0003] The preparati...

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
IPC IPC(8): A23G1/48A23G1/40B33Y80/00
CPCB33Y80/00A23G1/40A23G1/48A23V2002/00B33Y70/00A23V2200/132A23V2250/6416A23V2250/6422A23V2250/21A23G1/32A23G1/50A23G3/0097A61K36/07A61K36/815A61K36/605A61K36/482A61K36/185A61K36/074A61K36/284A61K36/076A61K2300/00A61K9/0056
Inventor 陈伟鸿肖俊勇从仁怀马方励马忠华
Owner INFINITUS (CHINA) CO LTD