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A kind of chocolate and preparation method thereof to avoid 3D printing sag phenomenon

A 3D printing and chocolate technology, which is applied in the field of 3D printed chocolate and its preparation, can solve the problems of unfavorable extrusion molding, high viscosity, and inability to achieve instant solidification, and achieve the effect of reducing calorific value and enhancing fluidity

Active Publication Date: 2021-04-09
长兴时印科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] The purpose of the present invention is to solve the defects that the existing chocolate formula is relatively viscous when used in 3D printing, which is not conducive to equipment extrusion molding, and cannot realize instant solidification, and to provide an available method that makes chocolate particles more delicate and solves the problem of clogging the printing head. 3D printed chocolate and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of chocolate that avoids the phenomenon of 3D printing sagging, the raw materials of the chocolate include the following components in parts by weight: cocoa butter substitute: 37 parts, xylitol: 20 parts, maltitol: 19 parts, milk powder: 12 parts, Phospholipids: 0.4 parts, polyglycerol ricinoleate: 0.2 parts, vanillin: 0.08 parts, salt: 0.1 parts and essence: 0.01 parts.

[0053] A method for preparing chocolate avoiding 3D printing sag phenomenon, said preparation method comprising the following steps:

[0054] 1) Carburetion in an oil melting tank: put cocoa butter substitute in an oil melting tank and heat and stir to melt it at a temperature of 50°C;

[0055] 2) Sugar powdering machine Powder sugar: Feed xylitol and maltitol into the sugar powdering machine for grinding, the particle size is less than 100 μm;

[0056] 3) Mixing and feeding of ingredients: accurately weigh the milk powder, phospholipid, polyglycerol castor, vanillin, salt and essence in the ...

Embodiment 2

[0064] A kind of chocolate that avoids the phenomenon of 3D printing sagging, the raw materials of the chocolate include the following components in parts by weight: cocoa butter substitute: 40 parts, xylitol: 22 parts, maltitol: 23 parts, milk powder: 13 parts, Phospholipids: 0.45 parts, polyglycerol ricinoleate: 0.27 parts, vanillin: 0.09 parts, salt: 0.12 parts, essence: 0.02 parts, exopolysaccharide: 0.13 parts and lactoferrin-modified β-carotene: 0.04 share.

[0065] A method for preparing chocolate avoiding 3D printing sag phenomenon, said preparation method comprising the following steps:

[0066] 1) Carburetion in an oil melting tank: put cocoa butter substitute in an oil melting tank and heat and stir to melt it at a temperature of 50°C;

[0067] 2) Sugar powdering machine Powder sugar: Feed xylitol and maltitol into the sugar powdering machine for grinding, the particle size is less than 100 μm;

[0068] 3) Mixing and feeding of ingredients: accurately weigh the mi...

Embodiment 3

[0076] A kind of chocolate that avoids the phenomenon of 3D printing sagging, the raw materials of the chocolate include the following components in parts by weight: cocoa butter substitute: 45 parts, xylitol: 25 parts, maltitol: 25 parts, milk powder: 15 parts, Phospholipids: 0.5 parts, polyglycerol ricinoleate: 0.3 parts, vanillin: 0.1 parts, salt: 0.15 parts, essence: 0.03 parts, exopolysaccharide: 0.25 parts and lactoferrin-modified β-carotene: 0.06 share.

[0077] A method for preparing chocolate avoiding 3D printing sag phenomenon, said preparation method comprising the following steps:

[0078] 1) Carburetion in an oil melting tank: put cocoa butter substitute in an oil melting tank and heat and stir to melt it at a temperature of 50°C;

[0079] 2) Sugar powdering machine Powder sugar: Feed xylitol and maltitol into the sugar powdering machine for grinding, the particle size is less than 100 μm;

[0080] 3) Mixing and feeding of ingredients: accurately weigh the milk ...

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Abstract

The present invention relates to a kind of chocolate which can be used for 3D printing to make the chocolate particles finer and solve the problem of clogging the printing head and its preparation method, which comprises the following components: cocoa butter substitute, xylitol, maltitol, milk powder, phospholipid, polyglycerin Ricinol Ester, Vanillin, Salt and Fragrance. The chocolate of the present invention is suitable for 3D printing chocolate equipment, and at a heating temperature of 33°C, smooth printing can be achieved without clogging or sticking. By optimizing the formula, the fluidity of the chocolate is enhanced and the chocolate solidifies quickly after heating, which is suitable for shaping various chocolate shapes. At the same time, the low-calorie compound sweetener is used to reduce the calorie value in the chocolate.

Description

technical field [0001] The invention relates to the field of food, in particular to a chocolate that can be used for 3D printing and a preparation method thereof that makes chocolate particles finer and solves the problem of clogging a printing head. Background technique [0002] Chocolate (chocolate), native to Central and South America, its originator is "xocolatl", which means "bitter water". Its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. [0003] The main ingredient of chocolate is cocoa butter, which contains theobromine, which is toxic to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and enhance excitement. Cocoa contains phenylethylamine, which is rumored to make people feel in love. [0004] Chocolate contains more than 300 known chemicals. Scientists have analyzed and experimented on these substances one by on...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/40A23G1/42A23G1/44A23G1/56
CPCA23G1/40A23G1/42A23G1/44A23G1/56A23V2002/00A23V2250/6422A23V2250/6416A23V2250/51A23V2250/211A23V2250/54248
Inventor 章宏慧李景元林正元杨烨
Owner 长兴时印科技有限公司
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