Chocolate simulation model and preparation method thereof

Abstract

The invention relates to a chocolate simulation model, which is prepared from the following raw materials in percentage by mass: 58 to 93 percent of polylactic acid, less than 10 percent of coffee grounds, 5 to 30 percent of elastomer and 1 to 2 percent of coupling agent. The invention also provides a preparation method of the chocolate simulation model. The white chocolate simulation model with high surface glossiness can be obtained by selecting the elastomer and the coupling agent and regulating and controlling the use amount of the polylactic acid, the elastomer and the coupling agent, and in addition, the coffee grounds are added and regulating and controlling the use amount of the coffee grounds, so that the simulation model has high surface glossiness. And chocolate simulation models of different dark color systems from brown to dark brown to black and the like can be obtained. Therefore, the chocolate simulation model has high trueness, the chocolate simulation model can have excellent toughness, and brittle fracture damage is avoided. Therefore, chocolate simulation models with different colors can be obtained, and the chocolate simulation models have high trueness and excellent toughness.

Description

Technical Field

[0001] The invention relates to the technical field of polymer materials, in particular to a chocolate simulation model and a preparation method thereof. Background Art

[0002] With the rapid economic development, the chocolate consumption market continues to expand, and the opportunities for chocolate display have increased dramatically. However, as a food, chocolate has the disadvantages of low melting point, easy deformation during display, and easy deterioration. Therefore, chocolate simulation models came into being. However, the surface glossiness of the chocolate simulation models currently on the market is low, resulting in low authenticity. In addition, the chocolate simulation models currently on the market have low toughness and are easy to break. Therefore, it is urgent to prepare chocolate simulation models with good toughness and surface glossiness to address the above problems. Summary of the invention

[0003] Based on this, it is necessary to provide a chocolate simulation model and a preparation method thereof to address the above problems. The surface of the chocolate simulation model has high gloss, good toughness, and adjustable color.

[0004] A chocolate simulation model, wherein the preparation raw materials of the chocolate simulation model include, by mass fraction, 58%-93% of polylactic acid, less than 10% of coffee grounds, 5%-30% of an elastomer and 1%-2% of a coupling agent, wherein the elastomer can chemically react with the coupling agent.

[0005] In one embodiment, the coupling agent is selected from diphenylmethane diisocyanate and / or 4,4'-methylenebis(2-chloroaniline).

[0006] In one embodiment, the elastomer is capable of reacting with amino groups and / or isocyanate groups, and the elastomer is selected from at least one of nylon elastomers and polyurethane elastomers.

[0007] In one embodiment, the particle size of the coffee grounds is 100 mesh-1000 mesh.

[0008] In one embodiment, the coffee grounds are selected from purified coffee grounds that have undergone a purification process.

[0009] In one of the embodiments, the mass fraction of the polylactic acid in the raw material is 88%-93%, the mass fraction of the elastomer in the raw material is 5%-10%, and the mass fraction of the coupling agent in the raw material is 1%-2%.

[0010] In one embodiment, the mass fraction of the polylactic acid in the raw material is 58%-86%, the mass fraction of the coffee grounds in the raw material is 3%-10%, the mass fraction of the elastomer in the raw material is 10%-30%, and the mass fraction of the coupling agent in the raw material is fixed at 1%-2%.

[0011] A method for preparing the chocolate simulation model comprises the following steps:

[0012] The polylactic acid, coffee grounds, an elastomer and a coupling agent are mixed to obtain a polylactic acid composite material;

[0013] The polylactic acid composite material is hot-pressed to obtain a chocolate simulation model.

[0014] In one embodiment, the coffee grounds are further purified, and the purification steps include: soaking the coffee grounds in distilled water for 24h-48h, drying at 60℃-80℃ for 12h-24h, and sieving the dried coffee grounds to obtain purified coffee grounds.

[0015] In one embodiment, in the step of mixing to obtain the polylactic acid composite material, the temperature is 180°C-200°C, the rotation speed is 40r / min-60r / min, and the time is 5min-10min;

[0016] And / or, in the step of molding the polylactic acid composite material to obtain a chocolate simulation model, the temperature is 180° C.-200° C., the pressure is 5 MPa-10 MPa, and the time is 10 min-20 min.

[0017] The present invention can obtain a white chocolate simulation model with high surface gloss by selecting an elastomer and a coupling agent and adjusting the dosage of polylactic acid, the elastomer and the coupling agent. In addition, by adding coffee grounds and adjusting the dosage of the coffee grounds, chocolate simulation models of different dark colors, from brown to dark brown to black, can be obtained. Thus, the chocolate simulation model has a high degree of realism and can have excellent toughness to avoid brittle fracture.

[0018] Therefore, by selecting the elastomer and the coupling agent and regulating the amounts of polylactic acid, coffee grounds, the elastomer and the coupling agent, chocolate simulation models of different colors can be obtained, and the chocolate simulation models have high realism and excellent toughness. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 1 is a physical picture of the chocolate simulation model of Examples 1-7 of the present invention; wherein 1 is a physical picture of the chocolate simulation model obtained in Example 1, 2 is a physical picture of the chocolate simulation model obtained in Example 2, 3 is a physical picture of the chocolate simulation model obtained in Example 3, 4 is a physical picture of the chocolate simulation model obtained in Example 4, 5 is a physical picture of the chocolate simulation model obtained in Example 5, 6 is a physical picture of the chocolate simulation model obtained in Example 6, and 7 is a physical picture of the chocolate simulation model obtained in Example 7. DETAILED DESCRIPTION

[0021] For ease of understanding of the present invention, the present invention will be described in more detail below. However, it should be understood that the present invention can be implemented in many different forms and is not limited to the embodiments or examples described herein. On the contrary, the purpose of providing these embodiments or examples is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific implementation methods or embodiments, and are not intended to limit the present invention. The optional scope of the term "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of related listed items, and the combinations include any two related listed items, any more related listed items, or all related listed items.

[0023] The chocolate simulation model provided by the present invention comprises, by mass fraction, 58%-93% of polylactic acid, less than 10% of coffee grounds, 5%-30% of elastomer and 1%-2% of coupling agent, wherein the elastomer can chemically react with the coupling agent.

[0024] Polylactic acid is not easy to deform and has high gloss at room temperature of 25°C, so the use of polylactic acid to prepare chocolate simulation models can give the chocolate simulation models better surface gloss. On this basis, specific elastomers and coupling agents are added, and by adjusting the amount of polylactic acid, elastomer and coupling agent, the islands formed by the elastomer in the chocolate simulation model have a refracting effect on the light, which can reduce the light transmittance, thereby obtaining a white chocolate simulation model with high surface gloss, and thus making the chocolate simulation model have high realism; and by adjusting the amount of polylactic acid, elastomer and coupling agent, the chocolate simulation model can also have excellent toughness, thereby avoiding brittle breakage of the chocolate simulation model.

[0025] At the same time, by adding coffee grounds and adjusting the amount of coffee grounds, chocolate simulation models of different dark colors, from brown to dark brown to black, can be obtained. Furthermore, the coupling agent can also improve the compatibility of coffee grounds, elastomer and polylactic acid, making the color of the chocolate simulation model uniform, further improving the authenticity of the chocolate simulation model.

[0026] Therefore, by selecting the elastomer and the coupling agent and comprehensively regulating the amounts of polylactic acid, coffee grounds, the elastomer and the coupling agent, chocolate simulation models of different colors can be obtained, and the chocolate simulation models have high realism and excellent toughness.

[0027] In the present invention, the coupling agent is preferably a yellow coupling agent, such as yellow or light yellow, so that the color of the chocolate simulation model can be adjusted by the color of the coupling agent itself. Furthermore, the coupling agent is preferably a bifunctional coupling agent, so that it can react with polylactic acid and coffee grounds, further improving the compatibility of coffee grounds, elastomer and polylactic acid, which is conducive to obtaining a chocolate simulation model with uniform properties such as surface gloss and color, so that it has higher realism.

[0028] Optionally, the coupling agent is selected from diphenylmethane diisocyanate and / or 4,4'-methylenebis(2-chloroaniline), and is further preferably diphenylmethane diisocyanate.

[0029] Preferably, the elastomer is capable of reacting with amino groups and / or isocyanate groups and is selected from at least one of nylon elastomers or polyurethane elastomers, and is more preferably nylon elastomer, so that the material has better toughness.

[0030] Preferably, the particle size of the coffee grounds is preferably 100 mesh-1000 mesh, and more preferably 200 mesh-500 mesh, so as to effectively alleviate the damage to the toughness of the material after adding the coffee grounds and improve its dispersibility, and at the same time, the difficulty of producing the coffee grounds can be taken into account.

[0031] Preferably, the coffee grounds are selected from purified coffee grounds, thereby ensuring that the performance of the coffee grounds used each time is consistent, which is conducive to preparing a chocolate simulation model with more uniform and stable performance.

[0032] In one of the embodiments, the mass fraction of the polylactic acid in the raw material is adjusted to 88%-93%, the mass fraction of the elastomer in the raw material is 5%-10%, and the mass fraction of the coupling agent in the raw material is 1%-2%. Without adding coffee grounds, a white chocolate simulation model with high surface gloss and good toughness can be prepared.

[0033] In one of the embodiments, the mass fraction of the polylactic acid in the raw material is regulated to be 58%-86%, the mass fraction of the coffee grounds in the raw material is 3%-10%, the mass fraction of the elastomer in the raw material is 10%-30%, and the mass fraction of the coupling agent in the raw material is 1%-2%. A dark-colored chocolate simulation model with high surface gloss and good toughness can be prepared. Specifically, the amount of coffee grounds can be further regulated to obtain chocolate simulation models of different colors from brown to dark brown to black.

[0034] The present invention also provides a method for preparing the chocolate simulation model, comprising the following steps:

[0035] S1, mixing polylactic acid, coffee grounds, an elastomer and a coupling agent to obtain a polylactic acid composite material;

[0036] S2, hot-pressing the polylactic acid composite material to obtain a chocolate simulation model.

[0037] In step S1, in order to ensure the same quality of coffee grounds each time, the coffee grounds may be purified. Specifically, the coffee grounds are soaked in distilled water for 24h-48h, dried at 60°C-80°C for 12h-24h, and the dried coffee grounds are sieved to obtain purified coffee grounds.

[0038] In one embodiment, the particle size of the coffee grounds is 100-1000 meshes. Specifically, the coffee grounds are sieved using a standard sieve of 200-500 meshes.

[0039] Optionally, in the step of mixing polylactic acid, coffee grounds, elastomer and coupling agent to obtain a polylactic acid composite material, the mixing method is not specifically limited. Preferably, mixing is performed using an internal mixer, the temperature is preferably 180°C-200°C, the speed of the internal mixer is preferably 40r / min-60r / min, and the time is preferably 5min-10min.

[0040] Optionally, before mixing, the polylactic acid, coffee grounds and elastomer are dried at 60° C.-80° C. for 12 h-24 h to remove moisture from the raw materials.

[0041] In step S2, in the step of hot pressing the polylactic acid composite material to obtain a chocolate simulation model, the hot pressing method is not specifically limited. Preferably, a hot press is used for hot pressing, the temperature is preferably 180°C-200°C, the pressure is preferably 5MPa-15MPa, and the time is preferably 10min-20min.

[0042] Hereinafter, the chocolate simulation model and the preparation method thereof will be further described through the following specific embodiments.

[0043] Example 1

[0044] Weigh 93g of polylactic acid, 5g of nylon elastomer, and 2g of diphenylmethane diisocyanate, dry the above raw materials in an oven at 80°C for 12h, add them into an internal mixer, and mix them for 7min at a processing temperature of 190°C and a rotation speed of 50r / min to obtain a polylactic acid composite material.

[0045] The polylactic acid composite material was processed in a hot press at a processing temperature of 190°C and a pressure of 10 MPa for 15 minutes, and then quenched to finally obtain a chocolate simulation model.

[0046] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 1.

[0047] Example 2

[0048] Weigh 88g of polylactic acid, 10g of nylon elastomer, and 1g of diphenylmethane diisocyanate, dry the above raw materials in an oven at 80°C for 12h, add them into an internal mixer, and mix them for 10min at a processing temperature of 180°C and a rotation speed of 60r / min to obtain a polylactic acid composite material.

[0049] The polylactic acid composite material was processed in a hot press at a processing temperature of 200°C and a pressure of 5 MPa for 10 minutes, and then quenched to finally obtain a chocolate simulation model.

[0050] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 1.

[0051] Example 3

[0052] The coffee grounds were soaked in distilled water for 24 hours, then dried at 80° C. for 12 hours, and the dried coffee grounds were sieved using a 200-mesh sieve to obtain purified coffee grounds.

[0053] Weigh 85g of polylactic acid, 3g of purified coffee grounds, 10g of nylon elastomer, and 2g of diphenylmethane diisocyanate, dry the above raw materials in an oven at 80°C for 12h, then add them to an internal mixer, and mix them for 5min at a processing temperature of 200°C and a rotation speed of 40r / min to obtain a polylactic acid composite material.

[0054] The polylactic acid composite material was processed in a hot press at a processing temperature of 180°C and a pressure of 7 MPa for 20 minutes, and then quenched to finally obtain a chocolate simulation model.

[0055] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 2.

[0056] Example 4

[0057] The difference between Example 4 and Example 3 is that 83 g of polylactic acid, 5 g of purified coffee grounds, 10 g of nylon elastomer, and 2 g of 4,4'-methylenebis(2-chloroaniline) were weighed to prepare a chocolate simulation model.

[0058] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 2.

[0059] Example 5

[0060] The difference between Example 5 and Example 3 is that 78 g of polylactic acid, 10 g of purified coffee grounds, 10 g of polyurethane elastomer and 2 g of diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0061] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 2.

[0062] Example 6

[0063] The difference between Example 6 and Example 3 is that 68 g of polylactic acid, 10 g of purified coffee grounds, 20 g of nylon elastomer, and 2 g of diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0064] The chocolate simulation model of this embodiment is as follows Figure 1The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 2.

[0065] Example 7

[0066] The difference between Example 7 and Example 3 is that 58 g of polylactic acid, 10 g of purified coffee grounds, 30 g of nylon elastomer, and 2 g of diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0067] The chocolate simulation model of this embodiment is as follows Figure 1 The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance are shown in Table 2.

[0068] Comparative Example 1

[0069] The difference between Comparative Example 1 and Example 1 is that 95 g of polylactic acid and 5 g of nylon elastomer are weighed to prepare a chocolate simulation model.

[0070] The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance of the chocolate simulation model of this comparative example are shown in Table 3.

[0071] Comparative Example 2

[0072] The difference between Comparative Example 2 and Example 5 is that 88 g of polylactic acid, 10 g of purified coffee grounds and 2 g of diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0073] The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance of the chocolate simulation model of this comparative example are shown in Table 3.

[0074] Comparative Example 3

[0075] The difference between Comparative Example 3 and Example 5 is that 53 g of polylactic acid, 10 g of purified coffee grounds, 35 g of nylon elastomer and 2 g of coupling agent diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0076] The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance of the chocolate simulation model of this comparative example are shown in Table 3.

[0077] Comparative Example 4

[0078] The difference between Comparative Example 4 and Example 5 is that 73 g of polylactic acid, 15 g of purified coffee grounds, 10 g of nylon elastomer and 2 g of coupling agent diphenylmethane diisocyanate were weighed to prepare a chocolate simulation model.

[0079] The test results of yield strength, breaking strength, breaking elongation, notched impact strength, surface gloss and transmittance of the chocolate simulation model of this comparative example are shown in Table 3.

[0080] The test methods of the above embodiments and comparative examples are as follows:

[0081] Among them, the test standard for yield strength is GB / T1040-1992.

[0082] Among them, the test standard for breaking strength is GB / T1040-1992.

[0083] Among them, the test standard for elongation at break is GB / T1040-1992.

[0084] Among them, the test standard for notched impact strength is GB / T1843-2008.

[0085] Among them, the test standard for surface gloss is GB / T9754-2007.

[0086] Among them, the test standard for transmittance is GB / T7106-2008.

[0087] Table 1

[0088] performance Example 1 Example 2 Yield strength (MPa) 66.2 58.8 Breaking strength(MPa) 61.0 56.1 Elongation at break (%) 6.1 12.5 <![CDATA[Impact strength (kJ / m 2 )]]> 5.7 10.3 20° surface gloss (GU) 59.2 58.9 60° surface gloss (GU) 77.5 77.3 85° surface gloss (GU) 99.4 99.3 Transmittance(%) 0.8 0.5 color Yellowish white Yellowish white

[0089] Table 2

[0090]

[0091] Table 3

[0092] performance Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Yield strength (MPa) 65.6 75.6 63.8 72.2 Breaking strength(MPa) 62.5 70.2 61.2 68.6 Elongation at break (%) 5.2 2.3 6.7 4.8 <![CDATA[Impact strength (kJ / m 2 )]]> 4.8 2.5 5.9 4.6 20° surface gloss (GU) 59.2 26.2 52.3 54.4 60° surface gloss (GU) 77.3 75.2 73.6 73.8 85° surface gloss (GU) 99.1 98.6 98.7 98.7 Transmittance(%) 0.8 0.5 0.3 0.3 color White black black black

[0093] from Figure 1 It can be seen that the chocolate simulation models prepared in Examples 1-7 of the present invention have high surface gloss and good surface gloss uniformity.

[0094] It can be seen from Table 1 and Examples 1-7 in Table 2 that by adjusting the mass fractions of polylactic acid, coffee grounds, elastomer and coupling agent, chocolate simulation models of different colors ranging from yellow-white, brown to dark brown to black can be prepared, and the yield strength, breaking strength, elongation at break and impact strength are all excellent, with excellent toughness and mechanical properties.

[0095] It can be seen from Example 1 in Table 1 and Comparative Example 1 in Table 3 that when no coupling agent is added, the prepared chocolate simulation model has low realism.

[0096] It can be seen from Example 5 in Table 2 and Comparative Example 2 in Table 3 that when no elastomer is added, the elongation at break and impact strength of the prepared chocolate simulation model decrease, and the toughness deteriorates.

[0097] It can be seen from Example 5 in Table 2 and Comparative Example 3 in Table 3 that when too much elastomer is added, the domain size is too large, so that the elongation at break and the impact strength of the prepared chocolate simulation model decrease, and the toughness becomes poor.

[0098] Therefore, it can be seen from Comparative Examples 2 and 3 that, in the chocolate simulation model prepared with polylactic acid and coffee grounds as raw materials, the amount of elastomer added is crucial to its toughness, and the amount of elastomer added needs to be controlled within an appropriate range to prepare a chocolate simulation model with both toughness and glossiness.

[0099] It can be seen from Example 5 in Table 2 and Comparative Example 4 in Table 3 that when too much coffee grounds are added, the color of the chocolate simulation model is less affected, but too much coffee grounds increase the brittleness of the chocolate simulation model, which is not conducive to the preservation of the chocolate simulation model during subsequent transportation or use.

[0100] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0101] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A chocolate simulation model, characterized in that: In terms of mass fraction, the raw materials for preparing the chocolate simulation model include 58%-93% of polylactic acid, less than 10% of coffee grounds, 5%-30% of elastomer and 1%-2% of coupling agent, wherein the elastomer can chemically react with the coupling agent.

2. The chocolate simulation model according to claim 1, characterized in that: The coupling agent is selected from diphenylmethane diisocyanate and / or 4,4'-methylenebis(2-chloroaniline).

3. The chocolate simulation model according to claim 2, characterized in that: The elastomer can react with amino group and / or isocyanate group, and the elastomer is selected from at least one of nylon elastomer and polyurethane elastomer.

4. The chocolate simulation model according to claim 1, characterized in that: The particle size of the coffee grounds is 100 meshes to 1000 meshes.

5. The chocolate simulation model according to claim 1, characterized in that: The coffee grounds are selected from purified coffee grounds that have been subjected to a purification process.

6. The chocolate simulation model according to any one of claims 1 to 5, characterized in that: The mass fraction of the polylactic acid in the raw materials is 88%-93%, the mass fraction of the elastomer in the raw materials is 5%-10%, and the mass fraction of the coupling agent in the raw materials is 1%-2%.

7. The chocolate simulation model according to any one of claims 1 to 5, characterized in that: The mass fraction of the polylactic acid in the raw material is 58%-86%, the mass fraction of the coffee grounds in the raw material is 3%-10%, the mass fraction of the elastomer in the raw material is 10%-30%, and the mass fraction of the coupling agent in the raw material is 1%-2%.

8. A method for preparing a chocolate simulation model according to any one of claims 1 to 7, characterized in that: The following steps are involved: The polylactic acid, coffee grounds, an elastomer and a coupling agent are mixed to obtain a polylactic acid composite material; The polylactic acid composite material is hot-pressed to obtain a chocolate simulation model.

9. The method for preparing the chocolate simulation model according to claim 8, characterized in that: The coffee grounds are further purified, and the purification process comprises: soaking the coffee grounds in distilled water for 24 hours to 48 hours, and drying at 60° C. to 80° C. for 12 hours to 24 hours to obtain purified coffee grounds.

10. The method for preparing a chocolate simulation model according to claim 8, characterized in that: In the step of mixing to obtain the polylactic acid composite material, the temperature is 180° C.-200° C., the rotation speed is 40 r / min-60 r / min, and the time is 5 min-10 min; And / or, in the step of hot pressing to obtain the chocolate simulation model, the temperature is 180° C.-200° C., the pressure is 5 MPa-10 MPa, and the time is 10 min-20 min.

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