MLCT oleogel for 3D printing of chocolate and preparation method of MLCT oleogel

Abstract

The invention discloses an MLCT oil gel for 3D printing of chocolate and a preparation method thereof, and the preparation method comprises the following steps: mixing long-chain oil and medium-chain oil, adding immobilized lipase Lipozyme TLIM, carrying out vacuum drying, stirring, centrifuging, and filtering to obtain an MLCT crude product; mixing the MLCT crude product with n-hexane, heating and stirring, carrying out alkali refining and deacidification, and carrying out vacuum rotary evaporation to obtain purified MLCT; mixing the active substance with the purified MLCT, heating and stirring, and standing at room temperature to obtain the MLCT oleogel for 3D printing of chocolate. According to the invention, the solid / semi-solid grease for the chocolate is prepared by adopting the medium-long carbon chain structure ester as the base material oil and adding a small amount of gelator to gelatinize the liquid grease, so that the heat of the grease is effectively reduced, the content of unsaturated fatty acid in the grease is increased, the blooming resistance of the chocolate is improved, and the chocolate is beneficial to health.

Description

Technical Field

[0001] The invention belongs to the field of functional foods, and in particular relates to an MLCT oil gel for 3D printing chocolate and a preparation method thereof. Background Art

[0002] 3D printing food technology focuses on customizing special complex shapes, flavors, textures and dietary ingredients, as well as printing foods that make surprising customized gifts and dietary additives, which can provide good support for the elderly or people with difficulty swallowing and chewing. 3D printing has the potential to become an important technology that cannot be ignored in the future personalized customization market. Chocolate is a common 3D printing material that can be heated and melted, and solidifies into a solid when cooled. 3D technology has the potential to personalize chocolate in shape and texture and meet nutritional, flavor and texture requirements, allowing people to make food according to their personal preferences and improve visual food appeal. The 3D printing of chocolate involves precise control of the melting and recrystallization of cocoa butter. Therefore, the development of 3D printed chocolate is a hot spot and difficulty in the research of food 3D printing technology.

[0003] At present, the fat used in chocolate products is mainly cocoa butter. However, cocoa butter has the problem of limited resources and high cost. In addition, the saturated fat content of cocoa butter in chocolate is about 60%. Excessive consumption of chocolate products with cocoa butter as the fat phase will increase the risk of cardiovascular disease and induce insulin resistance, and may also cause problems such as high blood sugar and obesity. Obesity has increasingly become a global disease affecting human health, and obesity is particularly related to excessive intake of high-calorie diets led by oils and fats. The demand for cocoa products is growing, and there is an urgent need to find new cocoa butter alternatives. Therefore, with the demand of consumers for healthy food, the production of healthy 3D printed chocolate products with zero and low calories is a development trend.

[0004] Medium- and long-chain structural esters (MLCTs) are new resource foods. They are prepared by modifying natural oils and fats. They are a new type of functional structural esters. Medium-chain fatty acids (C8-C12) and long-chain fatty acids exist on the same glycerol molecule. MLCT molecules are numerous and can provide calories quickly, persistently and steadily in the form of a "cascade". They are the most suitable energy source for the body's physiological needs. MLCT has a low calorie content (about 5 kcal / g), which is about half of that of ordinary edible oils (about 10 kcal / g). It has a good lipid-lowering and weight-loss effect. In addition, MLCT has a different metabolic pathway from ordinary triglycerides. In the metabolic process of medium- and long-chain structural lipids containing medium-chain fatty acids, triglyceride synthesis is reduced due to the lack of fatty acid substrates during the resynthesis stage of triglycerides, which can effectively reduce postprandial blood lipid levels and prevent cardiovascular diseases such as thrombosis. Therefore, it is of great theoretical and practical significance to use low-calorie MLCT in the construction of cocoa butter substitutes. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing MLCT oil gel for 3D printing chocolate.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for preparing MLCT oil gel for 3D printing chocolate, characterized in that: it comprises: mixing long-chain oil and medium-chain oil, adding immobilized lipase Lipozyme TLIM, vacuum drying, stirring, centrifuging, and filtering to obtain a crude MLCT product;

[0009] The crude MLCT product is mixed with n-hexane, heated and stirred, alkali-refined and deacidified, and vacuum rotary distilled to obtain purified MLCT;

[0010] The active substance is mixed with the purified MLCT, heated and stirred, and allowed to stand at room temperature to obtain the MLCT oil gel for 3D printing chocolate.

[0011] As a preferred embodiment of the preparation method of the present invention, the active substance is a mixture of β-sitosterol and γ-oryzanol, wherein the mass ratio of β-sitosterol to γ-oryzanol is 1 to 3:3.

[0012] As a preferred embodiment of the preparation method of the present invention, the long-chain oil includes one of camellia oil, trichosanthes seed oil, rice oil, soybean oil, and rapeseed oil, and the medium-chain oil includes caprylic / decanoic acid triglyceride, wherein the mass ratio of the long-chain oil to the medium-chain oil is 1 to 3:2.

[0013] As a preferred embodiment of the preparation method of the present invention, the mass ratio of the crude MLCT product to n-hexane is 1 to 3:2.

[0014] As a preferred embodiment of the preparation method of the present invention, the mass ratio of the active substance to the purified MLCT is 6-8:92-94.

[0015] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing MLCT oil gel for 3D printing chocolate to obtain MLCT oil gel.

[0016] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing MLCT oil gel for 3D printing chocolate and the use of the MLCT oil gel prepared in 3D printing MLCT oil gel chocolate.

[0017] As a preferred embodiment of the application of the present invention, the application of the MLCT oil gel applicable to chocolate 3D printing in the preparation of chocolate is characterized by comprising: heating and melting cocoa butter, adding cocoa powder, powdered sugar and soy lecithin, mixing and grinding, adding MLCT oil gel for refining, and tempering in three stages to obtain chocolate.

[0018] As a preferred embodiment of the application of the present invention, the mass ratio of the cocoa butter to the MLCT oil gel is 1 to 3:1.

[0019] As a preferred embodiment of the application of the present invention, the mass ratio of the cocoa powder, the powdered sugar and the soy lecithin is 60-80:39-59:1.

[0020] As a preferred solution of the application of the present invention, the three-stage tempering is at 50°C, 28°C and 32°C.

[0021] As a preferred solution of the application of the present invention, the conditions of the 3D printing are a printing temperature of 30 to 34° C. and a nozzle diameter of 0.8 to 1.5 mm.

[0022] Beneficial effects of the present invention:

[0023] (1) The present invention adopts medium-long carbon chain structure ester as base oil, and prepares solid / semi-solid fat for chocolate by adding a small amount of gelling factor to gel the liquid fat, which effectively reduces the calories of the fat and increases the unsaturated fatty acid content in the oil, which is beneficial to health.

[0024] (2) The MLCT oil gel of the present invention can reduce the cost of cocoa butter and give chocolate products the characteristics of low saturated fatty acids, healthy low calories and bloom resistance. The optimal formula of 3D printed chocolate is obtained by optimizing the ratio of oil gel and cocoa butter, printing temperature and nozzle diameter. The extrusion molding of MLCT oil gel chocolate 3D printing is realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0026] Figure 1 This is a rheological property analysis diagram of the MLCT oil gel chocolate prepared in an embodiment of the present invention, wherein: Figure 1 (A) is the frequency scanning curve, Figure 1 (B) is the rate scanning curve.

[0027] Figure 2 Texture analysis of the MLCT oil gel chocolate prepared in the embodiment of the present invention.

[0028] Figure 3 The whiteness index analysis of the MLCT oil gel chocolate prepared in the embodiment of the present invention is as follows: Figure 3 (A) is the whiteness index curve under constant temperature conditions, Figure 3 (B) is the whiteness index curve under cycle temperature.

[0029] Figure 4 This is a 3D printed image of the MLCT oil gel chocolate prepared in an embodiment of the present invention. DETAILED DESCRIPTION

[0030] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0032] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0033] Unless otherwise specified, all raw materials used in the examples of the present invention are commercially available, as shown in Table 1 for details.

[0034] Table 1

[0035] name Part Number Commercial channels β-Sitosterol S11041-25 Shanghai Yuanye Biotechnology Co., Ltd. γ-Oryzanol S60455-25 Shanghai Yuanye Biotechnology Co., Ltd. Carnauba wax O43103128 Shandong Yousuo Chemical Technology Co., Ltd. Monoglyceride HP-C Shanghai Danisco Co., Ltd. Camellia Oil GB / T11765 Jiangxi Ganzhicun Food Co., Ltd. Caprylic / capric triglyceride 65381-09-1 Shanghai Youchuang Industrial Co., Ltd. Cocoa Butter S2109 Beijing Andeli Food Trading Co., Ltd. Cocoa powder F06397 Beijing Andeli Food Trading Co., Ltd. Soy lecithin L6300 Henan Siwei Biotechnology Co., Ltd. Powdered sugar Q / HFY0003S Haining Fengyuan Food Co., Ltd.

[0036] Example 1

[0037] (1) After weighing the oil sample with a mass ratio of camellia oil to caprylic acid triglyceride of 3:2, the oil sample was fully mixed by magnetic stirring, and then immobilized lipase Lipozyme TLIM was added, and the enzyme addition amount was 9%. Under vacuum drying conditions, the blend was kept at 65°C and magnetically stirred for 6 hours at a speed of 200 r / min. After the reaction was completed, the lipase was removed by centrifugation at 6000 r / min for 10 minutes, and the crude MLCT product was obtained by filtration.

[0038] Finally, the acid value of the MLCT crude product was determined according to the national standard GB5009.229-2016, and the amount of alkali added was calculated (amount of alkali added = 7.13 × 10 -4 ×M 粗产物 ×Acid value+M 粗产物 × 0.3%). The crude MLCT product and n-hexane were mixed at a mass ratio of 3:2, placed in a three-necked flask with a condensation reflux device, heated and stirred at 60°C, and after stabilization, an amount of alkali solution calculated according to the acid value was added for alkali refining and deacidification. After deacidification, the soap stock was removed, and the solvent was removed by vacuum rotary evaporation (temperature 60°C, time 30min), and then centrifuged and allowed to stand to obtain purified MLCT (medium-chain structure ester).

[0039] (2) Accurately weigh 7 g of a mixture of β-sitosterol and γ-oryzanol (mass ratio of 2:3) and 93 g of purified MLCT into a clean and dry glass container to obtain a mixture.

[0040] (3) The mixture of step (2) was heated and stirred at 90° C. (300 rpm, 30 min) by a magnetic stirrer until the β-sitosterol and γ-oryzanol mixture was completely dissolved in the purified MLCT, and then allowed to stand at room temperature (20° C.) for 48 h to obtain β-sitosterol / γ-oryzanol-based MLCT oil gel (MLSO).

[0041] Example 2

[0042] The difference from Example 1 is that in step (2), the mixture of β-sitosterol and γ-oryzanol is replaced by carnauba wax to obtain carnauba wax-based MLCT oil gel (MLCW).

[0043] Comparative Example 1

[0044] The difference from Example 1 is that in step (2), the mixture of β-sitosterol and γ-oryzanol is replaced by monoglyceride to obtain monoglyceride-based MLCT oil gel (MLMAG).

[0045] Comparative Example 2

[0046] The difference from Example 1 is that in step (2), the β-sitosterol / γ-oryzanol-based MLCT oil gel is replaced by cocoa butter (CB).

[0047] Example 3

[0048] Preparation and 3D printing of MLCT oil gel chocolate:

[0049] (1) Chocolate formula: The continuous phase in the chocolate sample is composed of cocoa butter and MLCT oil gel, and the dispersed phase includes powdered sugar, cocoa powder and soy lecithin.

[0050] (2) First, the cocoa butter is thoroughly melted by heating, and cocoa powder, powdered sugar and soy lecithin are added and mixed evenly, and the suspension is mixed with a manual scraper. Secondly, the suspension is finely ground in a ball mill at a speed of 250rpm for 2h, and then the three MLCT oil gels of Examples 1, 2 and Comparative Example 1 are added and refined again for 1h. The chocolate is then tempered in three stages (50°C, 28°C and 32°C). After tempering, the chocolate sample is melted at 45°C for 30min, then poured into a mold and cooled at 4°C for 30min. Finally, the chocolate is demoulded and transferred to a sealed bag and stored in a refrigerator at 4°C. (4 groups of chocolate samples: cocoa butter chocolate CB-C, 3 MLCT oil gel-based chocolates are: MLSO-C, MLCW-C, MLMAG-C)

[0051] (3) The optimal formula for 3D printed chocolate was obtained by adjusting the ratio of MLCT oil gel to cocoa butter (1:1, 1:2, 1:3), printing temperature (30°C, 32°C, 34°C), and nozzle diameter (0.8 mm, 1.2 mm, 1.5 mm).

[0052] The best ratio for 3D printing performance is oil gel: cocoa butter = 1:3, printing temperature 32℃, nozzle diameter 0.8mm. Cocoa butter 30g, MLCT oil gel 10g, cocoa powder 30g, powdered sugar 29.5g, soy lecithin 0.5g. (Note: Except for 3D printing chocolate, which requires adjustment of the ratio of oil gel to cocoa butter, the ratio of oil gel to cocoa butter for other indicators is 1:1)

[0053] (4) Load the tempered chocolate in (2) into the printing syringe and then put it into the 3D printer. The ambient temperature of 3D printing extrusion is below 25°C. After preheating at the printing temperature for about 30 minutes, start the 3D printing of chocolate.

[0054] Figure 4 3D printed image of MLCT oil gel chocolate.

[0055] Example 4

[0056] Fatty acid composition analysis of MLCT oil gel chocolate:

[0057] MLCT oil gel and cocoa butter were mixed in a ratio of 1:1 (wt%) to simulate the composition of fat in chocolate and determine the fatty acids.

[0058] Methyl esterification: Dissolve about 100 mg of sample in 5 mL of n-hexane, add 0.5 mL of KOH-CH3OH solution (0.5 mol / L), shake well, and ultrasonicate at 40°C for 20 min; transfer to a centrifuge tube, centrifuge at 10000 r / min for 3 min at 25°C; draw 1 mL of the upper fatty acid methyl ester and dilute to 10 mL, add anhydrous sodium sulfate to dry, shake well, let stand, and take the supernatant through a 0.22 μm organic phase filter for GC analysis. The results are shown in Table 2.

[0059] Table 2

[0060]

[0061]

[0062] Note: The values ​​in the table are mean ± standard deviation. Different superscript letters in the same row represent significant differences (p<0.05), and ND represents not detected. CB-C: cocoa butter chocolate; MLCW-C: carnauba wax-based MLCT oil gel chocolate; MLMAG-C: monoglyceride-based MLCT oil gel chocolate; MLSO-C: β-sitosterol / γ-oryzanol-based MLCT oil gel chocolate; SFA: saturated fatty acids; USFA: unsaturated fatty acids

[0063] As shown in Table 1, compared with pure cocoa butter chocolate, the unsaturated fatty acid content in the three MLCT oil gel chocolates is significantly increased, the saturated fatty acid content is significantly reduced, and there is no trans fatty acid, which is beneficial to health.

[0064] Example 5

[0065] Rheological determination of MLCT oil gel chocolate:

[0066] Four sets of chocolate samples were heated at 50°C for 30 min until melted. A rheometer (DHR-1TA, USA) was used with parallel plates of 40 mm diameter and a gap of 1000 μm. All tests were performed in the linear viscoelastic regime (LVR). Briefly, frequency sweeps were performed at a constant strain of 0.01% over a frequency range of 0.1 to 100 Hz. Flow sweeps were performed at shear rates of 0.1 to 200 s-1 (37°C).

[0067] Example 6

[0068] Texture determination of MLCT oil gel chocolate

[0069] The texture characteristics of 4 groups of chocolate samples were tested using a TA-XT physical property analyzer. A P5 probe was used in the test, with a pre-test speed of 5 mm / s, a test speed of 2 mm / s, a post-test speed of 5 mm / s, and a trigger stress of 5 g. The texture characteristics of the sample structure were obtained. Hardness: The maximum force obtained during the first compression.

[0070] Example 7

[0071] Determination of whiteness index of MLCT oil gel chocolate

[0072] After the chocolate was prepared, the samples were divided into two groups and stored under the following conditions: constant temperature condition: 4°C constant temperature storage; cycle temperature condition: cycle between 4°C and 28°C, with intervals of 16h and 8h. The chocolate stored under the cycle temperature condition was stabilized at 4°C before analysis to facilitate analysis. The color change of the chocolate surface was detected using a colorimeter, and the L*, a* and b* values ​​were recorded. Samples were taken at 0, 10, 20, 30 and 40 days. The results were expressed as WI using the following equation (1):

[0073] Example 8

[0074] Sensory evaluation of MLCT oil gel chocolate

[0075] A nine-point hedonic scale was used to evaluate the sensory properties of the four groups of chocolate samples, ranging from very dislike to very like (1-9 points). The sensory evaluation panel consisted of 22 teachers and students from food majors (male: female = 1:1, 18-40 years old). The sensory attributes included the gloss, color, mouthfeel, cocoa flavor, and overall acceptability of the chocolate. Participants were asked to taste a bite of chocolate and rinse their mouths after tasting each chocolate. Each evaluator analyzed all samples three times in order to perform accurate statistical analysis of the sensory results. The results are shown in Table 3.

[0076] Table 3

[0077]

[0078] Note: CB-C: cocoa butter chocolate; MLCW-C: carnauba wax-based MLCT oil gel chocolate; MLMAG-C: monoglyceride-based MLCT oil gel chocolate; MLSO-C: β-sitosterol / γ-oryzanol-based MLCT oil gel chocolate

[0079] From the results in Table 3, it can be seen that the MLCT oil gel prepared with MLCT as the base oil and carnauba wax, β-sitosterol / γ-oryzanol and monoglyceride as gel factors has good overall acceptability when 50% of cocoa butter is replaced. Among them, the overall acceptability of β-sitosterol / γ-oryzanol-based MLCT oil gel chocolate is the highest, indicating that β-sitosterol / γ-oryzanol-based MLCT oil gel can be used to replace cocoa butter for 3D printing of chocolate.

[0080] The rheological properties of chocolate are an important functional property, which is directly related to the optimal taste of chocolate. Figure 1 (A) As can be seen, cocoa butter chocolate and three MLCT oil gel chocolates all exhibit semi-solid behavior (G′>G″). At the addition level of 50% MLCT oil gel, the storage modulus of MLSO-C and CB-C (cocoa butter chocolate) are similar, indicating that β-sitosterol / γ-oryzanol-based MLCT oil gel has the potential to partially replace (50% replacement) cocoa butter in chocolate.

[0081] Depend on Figure 1 (B) It can be seen that the viscosity index of all chocolate samples decreases with the increase of shear rate, and finally gradually stabilizes, showing shear thinning. MLMAG-C has the lowest shear viscosity, and CB-C has the highest shear viscosity. Among the three MLCT oil gels, the shear viscosity of MLSO-C is closer to that of CB-C, which again shows that β-sitosterol / γ-oryzanol-based MLCT oil gel has the potential to replace 50% of cocoa butter in chocolate.

[0082] Depend on Figure 2 It can be seen that the chocolate prepared with cocoa butter has the highest hardness. The addition of MLCT oil gel softens the chocolate. The hardness of MLCT oil gel chocolate is MLSO-C>MLCW-C>MLMAG-C. The different hardness of the three MLCT oil gel chocolates may be related to the high content of unsaturated fatty acids in the oil gel. Among them, the hardness of β-sitosterol / γ-oryzanol-based MLCT oil gel chocolate is closest to that of cocoa butter chocolate, and has the greatest potential to partially replace (50% replacement) cocoa butter in chocolate.

[0083] Depend on Figure 3 Available, in Figure 3 (A) Constant temperature Figure 3(B) Under the cyclic temperature storage condition, the WI values ​​of the four chocolates all showed an upward trend. The WI values ​​under constant temperature conditions fluctuated in the range of 18 to 28, with a small range of change, and there was no obvious difference between the four chocolates. Under the cyclic temperature conditions, the WI values ​​varied greatly, especially from the 20th to the 40th day. The WI value of CB-C began to increase rapidly on the 20th day and reached 36 on the 40th day. The blooming degree of MLCT oil gel chocolate was weaker than that of CB-C and the blooming time was also later than that of CB-C. Moreover, the rising trend of WI value slowed down after 30 days, and the WI value was only about 28 on the 40th day. In addition, the WI value of MLSO-C was significantly lower than that of CB-C at the same time. These results show that MLCT oil gel chocolate has higher blooming resistance than CB-C. (Note: The higher the WI value, the more severe the blooming degree of chocolate).

[0084] Figure 4 This is a 3D printed image of the MLCT oil gel chocolate prepared in an embodiment of the present invention.

[0085] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing MLCT oil gel for 3D printing chocolate, characterized in that: The method comprises: mixing the long-chain oil and the medium-chain oil, adding the immobilized lipase Lipozyme TLIM, vacuum drying, stirring, centrifuging, and filtering to obtain a crude MLCT product; The crude MLCT product is mixed with n-hexane, heated and stirred, alkali-refined and deacidified, and vacuum rotary distilled to obtain purified MLCT; The active substance is mixed with the purified MLCT, heated and stirred, and allowed to stand at room temperature to obtain the MLCT oil gel for 3D printing chocolate.

2. The preparation method according to claim 1, characterized in that: The active substance is a mixture of β-sitosterol and γ-oryzanol, wherein the mass ratio of β-sitosterol to γ-oryzanol is 1 to 3:

3.

3. The preparation method according to claim 1, characterized in that: The long-chain oil includes one of camellia oil, trichosanthes seed oil, rice oil, soybean oil, and rapeseed oil, and the medium-chain oil includes caprylic / decanoic acid triglyceride, wherein the mass ratio of the long-chain oil to the medium-chain oil is 1 to 3:

2.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the MLCT crude product to n-hexane is 1 to 3:

2.

5. The preparation method according to claim 2, characterized in that: The mass ratio of the active substance to the purified MLCT is 6-8:92-94.

6. MLCT oil gel for 3D printing chocolate obtained by the preparation method according to claims 1 to 5.

7. The use of the MLCT oil gel for 3D printing chocolate according to claim 6 in 3D printing MLCT oil gel chocolate, characterized in that: The method comprises the following steps: heating and melting the cocoa butter, adding cocoa powder, powdered sugar and soy lecithin, mixing and grinding, adding MLCT oil gel for refining, and tempering in three stages to obtain MLCT oil gel chocolate; and 3D printing the MLCT oil gel chocolate.

8. The use according to claim 6, characterized in that: The mass ratio of the cocoa butter to the MLCT oil gel is 1-3:1; the mass ratio of the cocoa powder, the powdered sugar and the soybean lecithin is 60-80:39-59:

1.

9. The use according to claim 6, characterized in that: The three stages are tempering at 50°C, 28°C and 32°C.

10. The use according to claim 6, characterized in that: The 3D printing conditions are as follows: a printing temperature of 30 to 34° C. and a nozzle diameter of 0.8 to 1.5 mm.

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