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Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof

A 3D printing and chocolate technology, applied in the field of cocoa butter substitute chocolate for 3D printing and its preparation, can solve the problems of inaccurate temperature control, product surface blooming, large waste, etc., so as to achieve convenient storage and transportation without blooming The effect of whitish and simplified process

Inactive Publication Date: 2015-09-30
天舜(杭州)食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the commercial application of domestic 3D printing technology in the food field is still in its infancy, and has many limitations. For example, the temperature control in the preparation process of the printing materials used is not accurate, which leads to the surface of the printed products prone to blooming and whitening, and the waste is relatively high. big, expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 380kg, cocoa powder 150kg, white sugar 340kg, skimmed milk powder 120kg, soybean lecithin 5kg, polyglycerol ricinoleate 4kg, essence 1kg.

[0026] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0027] 3) Mixing and fine grinding of raw materials: mix 2 / 3 of the total amount of skimmed milk powder, white sugar, cocoa powder and the above-mentioned melted hydrogenated vegetable oil, 250kg in the mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automa...

Embodiment 2

[0033] 1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 380kg, cocoa powder 200kg, white sugar 330kg, skimmed milk powder 80kg, soybean lecithin 5kg, polyglycerol ricinoleate 4kg, flavor 1kg.

[0034] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0035] 3) Mixing and fine grinding of raw materials: mix 2 / 3 of the total amount of skimmed milk powder, white sugar, cocoa powder and the above-mentioned melted hydrogenated vegetable oil, 250kg in the mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automati...

Embodiment 3

[0041]1) Formula: Weigh raw materials according to the following weight: hydrogenated vegetable oil 400kg, cocoa powder 100kg, white sugar 340kg, skimmed milk powder 150kg, soybean lecithin 4kg, polyglycerol ricinoleate 5kg, essence 1kg.

[0042] 2) Pretreatment of raw materials: Melt the hydrogenated vegetable oil in a melting tank, and control the temperature at 55°C until it is completely melted.

[0043] 3) Mixing and fine grinding of raw materials: mix skim milk powder, white sugar, cocoa powder and 2 / 3 of the total amount of the above-mentioned melted hydrogenated vegetable oil, 270kg, in a mixer for 25 minutes, and control the interlayer water temperature of the mixer at 55°C , the mixed material is sent to the production line composed of two-roller and five-roller machine for fine grinding, the material temperature of the fine-grinding production line is set to 50°C, and the fineness of the exported material is 25μm; the production process is set to be fully automatic, ...

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PUM

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Abstract

The invention discloses cocoa butter substitute chocolate for 3D (three-dimensional printing) printing. The cocoa butter substitute chocolate is prepared from the following raw materials in percentage by weight: 35-40% of hydrogenated vegetable oil, 10-25% of cocoa powder, 25-40% of white granulated sugar, 5-15% of skimmed milk powder, 0.5-1.0% of an emulsifying agent and 0.05-0.2% of essence. The cocoa butter substitute chocolate is prepared by the steps of pretreating raw materials, mixing, finely grinding, refining, filling, melting and the like. The cocoa butter substitute chocolate has stable mobility, temperature regulation is not required, the production process is simplified, the heat resistance is good, the cocoa butter substitute chocolate can be prepared into chocolate products having original chocolate characteristics and flavor and of novel and artistic models through the digital 3D printing technology.

Description

technical field [0001] The invention relates to chocolate and a preparation method thereof, in particular to cocoa butter substitute chocolate for 3D printing and a preparation method thereof. Background technique [0002] 3D printing technology is based on the computer three-dimensional design model, through the software layered discrete and numerical control forming system, the printing materials are piled up and bonded layer by layer, and finally superimposed to form a physical product. Dutch media first reported on 3D food printers on October 23, 2012, and domestic reports on food printing using 3D printing technology began in 2015. In recent years, the concept of 3D printing food has attracted widespread attention at home and abroad. However, the commercial application of domestic 3D printing technology in the food field is still in its infancy, and has many limitations. For example, the temperature control in the preparation process of the printing materials used is no...

Claims

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Application Information

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IPC IPC(8): A23G1/46A23G1/40A23G1/32A23G1/36A23G1/04B33Y10/00B33Y30/00B33Y70/00
Inventor 宣鑫龙徐丰徐素芬
Owner 天舜(杭州)食品股份有限公司
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