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Chocolate used for 3D printing

A 3D printing and chocolate technology, which is applied in the fields of cocoa, food, and fat-containing food ingredients, can solve the problems of high heat sensitivity, low uniformity of output, poor formability, etc., and achieve the effect of simple method and strong operability

Pending Publication Date: 2019-08-30
杭州盼打科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the printing uniformity of the chocolate slurry used for 3D printing pure cocoa butter chocolate bars is low, the formability is not good, and the heat sensitivity is too high

Method used

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  • Chocolate used for 3D printing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of chocolate that can be used for 3D printing, the chocolate includes the composition of the following parts by weight: 340 parts of hydrogenated vegetable oil, 175 parts of skimmed milk powder, 350.7 parts of white sugar, 75 parts of whey powder, 50 parts of maltodextrin, 4 parts of phospholipid 1 part, 1 part of polyglycerol ricinoleate, 3.3 parts of flavor and fragrance and 1 part of pink lake dispersion.

[0026] A kind of preparation method that can be used for the chocolate of 3D printing comprises the following steps:

[0027] (1) Raw material pretreatment: melt the hydrogenated vegetable oil of formula quantity at 55°C;

[0028] (2) Mixing and fine grinding of raw materials: Mix the amount of skimmed milk powder, white sugar, whey powder, maltodextrin and hydrogenated vegetable oil melted in step (1) at 50°C for 25 minutes, and mix the mixed materials Refined grinding into a powder with a particle size of 25 μm at 50°C;

[0029] (3) Liquefaction: After ...

Embodiment 2

[0033]A kind of chocolate that can be used for 3D printing, the chocolate includes the composition of the following parts by weight: 345 parts of hydrogenated vegetable oil, 170 parts of skim milk powder, 345 parts of white sugar, 80 parts of whey powder, 50 parts of maltodextrin, 4.5 parts of phospholipids 1.2 parts of polyglycerol ricinoleate, 3.5 parts of flavor and fragrance and 0.8 parts of pink lake dispersion.

[0034] A kind of preparation method that can be used for the chocolate of 3D printing comprises the following steps:

[0035] (1) Raw material pretreatment: melt the hydrogenated vegetable oil in the formula amount at 53°C;

[0036] (2) Mixing and fine grinding of raw materials: mix the formula amount of skimmed milk powder, white sugar, whey powder, maltodextrin and hydrogenated vegetable oil melted in step (1) at 53°C for 30 minutes, and mix the mixed materials Crushed into a powder with a particle size of 20 μm at 53°C;

[0037] (3) Liquefaction: After addi...

Embodiment 3

[0041] A kind of chocolate that can be used for 3D printing, 335 parts of hydrogenated vegetable oil, 175 parts of skim milk powder, 350 parts of white sugar, 76 parts of whey powder, 55 parts of maltodextrin, 4 parts of phospholipids, 1 part of polyglycerol ricinoleate , 3 parts of flavor and fragrance and 1 part of pink lake dispersion.

[0042] A kind of preparation method that can be used for the chocolate of 3D printing comprises the following steps:

[0043] (1) Raw material pretreatment: melt the hydrogenated vegetable oil of formula quantity at 55°C;

[0044] (2) Mixing and fine grinding of raw materials: Mix the amount of skimmed milk powder, white sugar, whey powder, maltodextrin and hydrogenated vegetable oil melted in step (1) at 50°C for 25 minutes, and mix the mixed materials Refined grinding into a powder with a particle size of 25 μm at 50°C;

[0045] (3) Liquefaction: After adding the formulated amount of phospholipids, polyglycerol ricinoleic acid ester, fl...

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Abstract

The present invention relates to the technical field of food and discloses a chocolate used for 3D printing. The chocolate comprises the following components in parts by weight: 330-350 parts of hydrogenated vegetable oil, 165-185 parts of skim milk powder, 345-355 parts of white granulated sugar, 65-85 parts of whey powder, 40-60 parts of maltodextrin, 3-5 parts of phospholipids, 0.5-1.5 parts ofpolyglycerol ricinoleate, 2.8-3.8 parts of essences and spices and 0.5-1.5 parts of a pink color lake dispersion solution. The chocolate used for the 3D printing has a softening temperature of up to40 DEG C, besides, also has a very good hardness value after softening at 40 DEG C, and is very smooth for extrusion under a force of 72.5 N, which satisfy requirements of chocolate printing.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a chocolate that can be used for 3D printing. Background technique [0002] Chocolate has a delicate and sweet taste and a strong aroma. It is a sweet food made from cocoa as the main raw material. In 1847, cocoa butter was added to the chocolate drink to create what is now known as the chewable chocolate bar. The preparation of chocolate today uses cocoa beans as raw materials. After cleaning, screening, roasting, shelling, alkalization (or not alkalization), and fine grinding, the sauce body is called cocoa liquor, also known as cocoa material or Bitters. Cocoa liquid has the characteristics of a fluid in a warm state, and solidifies into a block after cooling, so it is called a liquid block. Cocoa mass is an important raw material for the production of chocolate. Cocoa liquor can be pressed to obtain cocoa butter and cocoa cake, and cocoa cake is a necessary raw material for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/46A23G1/40
CPCA23G1/36A23G1/46A23G1/40A23V2002/00A23V2250/18A23V2250/5114A23V2250/628
Inventor 徐素芬虞汲
Owner 杭州盼打科技有限公司