A chocolate ink for printing and its preparation method

Abstract

This invention relates to the field of edible inks, particularly to the C09D11 / 00 field, and more specifically to a chocolate ink for printing and its preparation method. The raw materials for preparing the chocolate ink include: cocoa butter, sweetener, whole milk powder, emulsifier A, emulsifier B, colorant, vegetable oil, and purified water; wherein the mass ratio of cocoa butter to whole milk powder is not less than 5:1. The preparation process includes pretreatment of the sweetener, mixing and grinding, pigment emulsification, mixing, filtering, pasteurization, and cooling. The resulting chocolate ink is a directly printable colored chocolate ink with moderate viscosity and surface tension, enabling continuous printing. It is also simple to operate and produces good pattern effects.

Description

Technical Field

[0001] This invention relates to the field of edible inks, particularly to the field of C09D11 / 00, and more specifically to a chocolate ink for printing and a method for preparing the same. Background Technology

[0002] Designing attractive patterns on food surfaces can satisfy consumers' desire for personalized products. This not only increases product recognizability but also stimulates consumers' desire to buy, thus increasing sales. The main raw material for these patterns is edible ink. The most basic and crucial requirement is that the raw materials of the edible ink must be safe and harmless to the human body. Furthermore, if the pattern itself has a certain flavor, such as chocolate, matcha, or strawberry, it can further enhance the product's appeal and attract more repeat customers. Currently, these patterns are mainly created by spraying edible ink onto the food surface using printing equipment. To ensure the printed pattern is beautiful, the edible ink must have a certain degree of printing smoothness, as well as suitable viscosity and surface tension, so that it can remain stable on the food surface.

[0003] Existing technology CN103275547A discloses an edible ink for inkjet printing on the surface of chocolate and its preparation method. The main raw materials for preparation include natural food coloring, emulsifier and water. The resulting ink has high safety, high adaptability to various inkjet printers, excellent wetting and affinity for chocolate, and high stability and durability. Existing technology CN103642303A discloses an edible printing ink with excellent properties such as high gloss and strong coloring power, meeting the requirements of safety and health. However, the above-mentioned edible inks do not exhibit the characteristic of continuous printing, so their practical application in the food printing field may be limited to some extent. Summary of the Invention

[0004] To address the aforementioned technical problems, the first aspect of this invention provides a chocolate ink for printing, the raw materials of which include: cocoa butter, sweetener, whole milk powder, emulsifier A, emulsifier B, colorant, vegetable oil, and purified water; wherein the mass ratio of cocoa butter to whole milk powder is not less than 5:1.

[0005] Preferably, the raw materials for preparing the chocolate ink for printing include, by weight parts: 50-70 parts cocoa butter, 1-10 parts sweetener, 1-10 parts whole milk powder, 0.5-10 parts emulsifier A, 1-10 parts emulsifier B, 0.5-5 parts colorant, 1-20 parts vegetable oil, and 0.1-10 parts purified water.

[0006] Preferably, the sweetener includes one or more of the following: granulated sugar, polyglucan, xylitol, maltodextrin, and corn syrup.

[0007] Preferably, the emulsifier A comprises one or more of mono- and diglycerides of fatty acids, sucrose fatty acid esters, and citric acid fatty acid glycerides.

[0008] Preferably, the emulsifier B includes one or more of mono- and diglyceride fatty acid esters, Tween 20, and Tween 80.

[0009] Preferably, the colorant includes one or more of the following: brilliant blue, lemon yellow, sunset yellow, carmine, erythrosine, allura red, beetroot red, curcumin, radish red, phycocyanin, carotene, and carmine.

[0010] Preferably, the vegetable oil includes one or more of soybean oil, rapeseed oil, coconut oil, cottonseed oil, rice bran oil, corn oil, and sunflower seed oil.

[0011] More preferably, the vegetable oil includes coconut oil.

[0012] A second aspect of the present invention provides a method for preparing chocolate ink for printing, comprising at least the following steps:

[0013] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0014] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 60-70℃, add emulsifier A and vegetable oil, and homogenize and emulsify at 2000-5000 rpm for 1-4 hours.

[0015] S3. Mixing and Grinding: Cool down and mix and grind the materials from steps S1 and S2.

[0016] S4. Pigment emulsification: Mix purified water and pigment and stir to dissolve, then add emulsifier B and stir to dissolve.

[0017] S5. Mixing: Mix and stir the materials obtained from steps S3 and S4 at 60-70℃.

[0018] S6. Filtration: Use a micron filter for filtration under heat preservation conditions;

[0019] S7. Pasteurization: The filtered material is pasteurized and then kept warm.

[0020] S8. Cooling: Cooling will produce chocolate ink.

[0021] Preferably, step S3 is as follows: cooling to 25-40℃, mixing and finely grinding the materials obtained in steps S1 and S2 for 6-8 hours, and controlling the particle size of the finely ground liquid to be 5-10μm.

[0022] Preferably, step S4 is as follows: the purified water and pigment are stirred and dissolved, then stirred at 500-1000 rpm for 30-60 min, then emulsifier B is added, and stirred at 1000-5000 rpm for 1-3 h.

[0023] Beneficial effects

[0024] (i) All the raw materials used in this invention have high food safety and can meet the requirements of food production. In addition, the raw materials used in the preparation of chocolate ink also include cocoa butter and whole milk powder, which can give the ink a chocolate flavor. After printing on actual food, it can not only form a beautiful appearance pattern, but also effectively improve the taste of the food and attract more consumers to taste and buy it.

[0025] (II) In this invention, a certain amount of cocoa butter and whole milk powder are added to give the ink a chocolate flavor. However, the inventors found in the actual formula debugging that only by controlling the mass ratio of cocoa butter to whole milk powder, especially the mass ratio of cocoa butter to whole milk powder not less than 5:1, can the fluidity and melting temperature of the finished product be guaranteed. The inventors speculate that because the particle size of whole milk powder is small, the viscosity of the system is high after dissolving in purified water, which is not conducive to continuous printing of chocolate ink. When a large amount of cocoa butter is added to ensure the viscosity of the system, the viscosity of the ink is reduced, allowing for continuous printing without damaging or clogging the print head of the printing equipment. Furthermore, after actual printing, there is a certain surface tension on the surface of the food to be sprayed, which can ensure that the formed pattern can remain stable and unchanged for a long time. The addition of cocoa butter can also improve the taste and aroma of chocolate ink, making the food taste better after spraying.

[0026] (III) In the preparation process of this invention, a mixing and fine grinding operation step is performed, and the particle size of the material liquid after fine grinding is controlled to be 5-10μm, which can effectively improve the fluidity of chocolate ink and ensure the continuity of printing. If the mixing and fine grinding is not performed, the overall particle size of the material system will be large, making it difficult to achieve efficient continuous printing.

[0027] (iv) In this invention, the pigment is emulsified, and the pigment has high solubility in the preparation system. Therefore, the printing continuity and the uniformity of the printed pattern color dispersion are high. The inventors speculate that when the pigment is treated with an emulsifier, the viscosity and surface tension of the chocolate ink can be reduced to a certain extent, so the ink can be printed continuously. In addition, the pigment is more uniformly dispersed in the system after emulsification, so the printed pattern color will be clearer, ensuring the beauty and stability of the pattern.

[0028] (V) The edible ink prepared by this invention has high safety and good adaptability to printers: it has excellent cleaning performance on the printer. The sterilization process during preparation can avoid the use of preservatives, which further improves the safety of the ink. In addition, as long as the appropriate pigment is selected and the concentration is controlled, the ink printed with high color reproduction has a high degree of color reproduction. The preparation method and spraying method are simple and have good commercial application prospects.

[0029] (vi) The chocolate ink prepared in this invention has a low melting temperature, low viscosity in the molten state, no bubbles, good flow properties, and uniform color. It can be used to print various patterns with a hot-dip condenser. Detailed Implementation

[0030] Example 1

[0031] The first aspect of this embodiment provides a chocolate ink for printing, the raw materials of which are as follows by mass: 5 parts white sugar, 8 parts maltodextrin, 5 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 8 parts Tween 20, 2 parts Tween 80, 0.5 parts brilliant blue, 5 parts coconut oil, and 56.5 parts cocoa butter.

[0032] The second aspect of this embodiment provides a method for preparing chocolate ink for printing:

[0033] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0034] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0035] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0036] S4. Pigment emulsification: Dissolve purified water and pigment by stirring, then stir at 600 rpm for 30 min, then add emulsifier B and stir at 3000 rpm.

[0037] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and stir at 1000 rpm for 1 hour.

[0038] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0039] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0040] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0041] Example 2

[0042] The first aspect of this embodiment provides a chocolate ink for printing, the raw materials of which are as follows by mass: 5 parts polydextrose, 10 parts maltodextrose, 10 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 10 parts Tween 20, 0.1 parts erythrosine, 0.4 parts carmine, 10 parts coconut oil, and 44.5 parts cocoa butter.

[0043] The second aspect of this embodiment provides a method for preparing chocolate ink for printing:

[0044] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0045] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0046] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0047] S4. Pigment emulsification: Dissolve purified water and pigment by stirring, then stir at 600 rpm for 30 min, then add emulsifier B and stir at 3000 rpm.

[0048] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and stir at 1000 rpm for 1 hour.

[0049] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0050] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0051] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0052] Example 3

[0053] The first aspect of this embodiment provides a chocolate ink for printing, the raw materials of which are, by weight, 6 parts polydextrose, 6 parts maltodextrose, 5 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 10 parts Tween 20, 0.4 parts tartrazine, 0.1 parts sunset yellow, 10 parts coconut oil, and 52.5 parts cocoa butter.

[0054] The second aspect of this embodiment provides a method for preparing chocolate ink for printing:

[0055] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0056] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0057] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0058] S4. Pigment emulsification: Dissolve purified water and pigment by stirring, then stir at 600 rpm for 30 min, then add emulsifier B and stir at 3000 rpm.

[0059] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and 1000 rpm for 1 hour.

[0060] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0061] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0062] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0063] Example 4

[0064] The first aspect of this embodiment provides a chocolate ink for printing, the raw materials of which are as follows by mass: 8 parts polydextrose, 6 parts maltodextrose, 5 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 10 parts Tween 20, 0.1 parts tartrazine, 0.3 parts carmine, 0.2 parts brilliant blue, 10 parts coconut oil, and 50.4 parts cocoa butter.

[0065] The second aspect of this embodiment provides a method for preparing chocolate ink for printing:

[0066] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0067] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0068] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0069] S4. Pigment emulsification: Dissolve purified water and pigment by stirring, then stir at 600 rpm for 30 min, then add emulsifier B and stir at 3000 rpm.

[0070] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and stir at 1000 rpm for 1 hour.

[0071] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0072] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0073] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0074] Comparative Example 1

[0075] The first aspect of this comparative example provides a chocolate ink for printing, the raw materials of which, by mass parts, are: 5 parts white sugar, 8 parts maltodextrin, 15 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 8 parts Tween 20, 2 parts Tween 80, 0.5 parts brilliant blue, 5 parts coconut oil, and 46.5 parts cocoa butter.

[0076] The second aspect of this comparative example provides a method for preparing chocolate ink for printing:

[0077] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0078] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0079] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0080] S4. Pigment emulsification: Dissolve purified water and pigment by stirring, then stir at 600 rpm for 30 min, then add emulsifier B and stir at 3000 rpm.

[0081] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and stir at 1000 rpm for 1 hour.

[0082] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0083] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0084] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0085] Comparative Example 2

[0086] The specific implementation method of this comparative example is the same as that of Example 2, except that the S3 mixing and fine grinding step is not included in this comparative example.

[0087] Comparative Example 3

[0088] The first aspect of this comparative example provides a chocolate ink for printing, the raw materials of which, by mass parts, are: 6 parts polydextrose, 6 parts maltodextrose, 5 parts whole milk powder (the whole milk powder is a commercially available product with a protein content of not less than 24%, a fat content of not less than 26%, and a lactose content of not less than 37%), 5 parts mono- and diglyceride fatty acid esters (M-type product of Zhengzhou Dahe Food Technology Co., Ltd.), 5 parts purified water, 0.4 parts tartrazine, 0.1 parts sunset yellow, 10 parts coconut oil, and 67.5 parts cocoa butter.

[0089] The second aspect of this embodiment provides a method for preparing chocolate ink for printing:

[0090] S1. Pretreatment of sweeteners: Grind the sweeteners into powder;

[0091] S2. Cocoa butter pretreatment: Cut the cocoa butter into small pieces, then melt it at 70°C, add emulsifier A and vegetable oil, and homogenize and emulsify at 3000 rpm for 2 hours.

[0092] S3. Mixing and fine grinding: Cool down to 20℃, mix and fine grind the materials of S1 and S2 for 8 hours, and control the particle size of the material liquid after fine grinding to be 5-10μm.

[0093] S4. Pigment Dissolution: Mix purified water and pigment at 600 rpm and stir for 30 minutes to dissolve.

[0094] S5. Mixing: Mix the materials obtained from steps S3 and S4 at 70°C and stir at 1000 rpm for 1 hour.

[0095] S6. Filtration: Filter twice using a 5μm filter under 70℃ insulation conditions;

[0096] S7. Pasteurization: Pasteurize the filtered material at 70°C and then keep it at that temperature for 15 minutes.

[0097] S8. Cooling: Cool to room temperature (25°C) to obtain chocolate ink.

[0098] Performance Evaluation

[0099] 1. Physicochemical parameters: The chocolate ink was kept at a constant temperature of 70℃ for about 30 minutes and measured under standard atmospheric pressure;

[0100] Physicochemical parameters Viscosity (cP) Surface tension (mN / m) Example 1 9.5 25.4 Example 2 9.8 26 Example 3 10.1 26.1 Example 4 10.0 26.5 Comparative Example 1 30 35.2 Comparative Example 2 11.5 26.6 Comparative Example 3 13.1 33.6

[0101] Examples 1-4 have products with uniform viscosity and low surface tension, making them suitable for printing. Comparative Example 1 has too high viscosity, which is detrimental to printing.

[0102] 2. Printing smoothness was tested on the FP-511 food printer from Wuhan Shanyin Technology Co., Ltd. The printer's automatic heating function was enabled to ensure the printhead temperature remained around 70℃. A 5cm x 5cm image was printed. The results are as follows:

[0103]

[0104]

Claims

1. A method for the preparation of a chocolate ink for printing, characterized in that, At least comprising the following steps: S1, pretreatment of sweetener: grinding the sweetener into powder; S2, pretreatment of cocoa butter: cutting the cocoa butter into small pieces, then melting at 60-70℃, adding emulsifier A, vegetable oil, homogenizing and emulsifying at 2000-5000rpm for 1-4h; S3, mixing and refining: mixing and refining the materials obtained in steps S1 and S2 after cooling; S4, pigment emulsification: dissolving the purified water and pigment by stirring, then adding emulsifier B and dissolving by stirring; S5, mixing: mixing and stirring the materials obtained in steps S3 and S4 at 60-70℃; S6, filtration: filtering under the condition of heat preservation using a micron filter; S7, pasteurization: pasteurizing the filtered material, then heat preservation; S8, cooling: cooling to obtain chocolate ink; The preparation raw materials of the chocolate ink for printing comprise, by mass fraction: 50-70 parts of cocoa butter, 1-10 parts of sweetener, 1-10 parts of whole milk powder, 0.5-10 parts of emulsifier A, 1-10 parts of emulsifier B, 0.5-5 parts of colorant, 1-20 parts of vegetable oil, and 0.1-10 parts of purified water; The mass fraction ratio of cocoa butter to whole milk powder is not less than 5:1; The emulsifier A is single or double glycerol fatty acid ester; The emulsifier B is Tween 20; The S3 step is: cooling to 25-40℃, mixing and refining the materials obtained in steps S1 and S2 for 6-8h, controlling the particle size of the refined material liquid to be 5-10μm.

2. The method for preparing a chocolate ink for printing according to claim 1, characterized in that, The sweetener comprises one or more of white granulated sugar, polydextrose, xylitol, oligomaltose, and corn syrup.

3. The method for preparing a chocolate ink for printing according to claim 1, characterized in that, The colorant comprises one or more of brilliant blue, lemon yellow, sunset yellow, cochineal, erythrosine, allura red, betanin, curcumin, radish red, phycocyanin, carotene, and cochineal.

4. The method for preparing a chocolate ink for printing according to claim 1, characterized in that, The vegetable oil comprises one or more of soybean oil, rapeseed oil, coconut oil, cottonseed oil, rice bran oil, corn oil, and sunflower seed oil.

5. The method for preparing a chocolate ink for printing according to claim 1, characterized in that, The S4 step is: dissolving the purified water and pigment by stirring, then stirring at 500-1000rpm for 30-60min, adding emulsifier B, and stirring at 1000-5000rpm for 1-3h.

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