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Making method suitable for 3D printing of chocolate cake pies

A 3D printing and chocolate technology, which is applied in the field of 3D printing chocolate cake pie preparation, can solve the problems of poor control of slurry fluidity, low melting temperature of printed models, and low printing molding rate, so as to get rid of mold constraints and improve three-dimensional Molding rate, unique shape effect

Inactive Publication Date: 2017-08-04
广西春景环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the disadvantages of the chocolate cake in the prior art are that the fluidity of the slurry is not easy to control, too thin, and the printing rate is low; too thick, it is easy to block holes; the melting temperature is low when printing the model

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] In the preparation raw material of the present invention, the cocoa powder that adopts, black soybean lecithin, milk powder, flour and egg are as main ingredient, other raw materials are as auxiliary agent, and the required raw material ratio of main ingredient and auxiliary agent is by weight: cocoa powder 30-50 parts, 30-40 parts of black soybean lecithin, 30-40 parts of milk powder, 60-100 parts of flour, 20-40 parts of eggs; 1-2.5 parts of toughening agent, 1-2.5 parts of plasticizer, lubricant 1-2.5 parts, 1-2.5 parts of co-solvent, 1-2 parts of leveling agent, 1-2 parts of dispersant, 1-2 parts of compatibilizer, 1-2 parts of emulsifier, 1-2 parts of stabilizer, 1-1.5 parts of oxygen agent, 1-1.5 parts of coagulation aid, 1-1.5 parts of antibacterial agent, 1-1.5 parts of flavoring agent, 1-1.5 parts of flavoring agent, and 5-8 parts of sweetener.

[0023] In the following examples, the toughening agent used is South Korea sk K2012; the plasticizer is sorbitol; th...

Embodiment 1

[0026] The ratio of raw materials by weight is: 30 parts of cocoa powder, 30 parts of black soybean lecithin, 30 parts of milk powder, 60 parts of flour, 20 parts of eggs; 1 part of toughening agent, 1 part of plasticizer, 1 part of lubricant, auxiliary 1 part of solvent, 1 part of leveling agent, 1 part of dispersant, 1 part of compatibilizer, 1 part of emulsifier, 1 part of stabilizer, 1 part of antioxidant, 1 part of coagulant aid, 1 part of antibacterial agent, umami 1 part of flavoring agent, 1 part of flavoring agent, 5 parts of sweetener;

Embodiment 3D

[0027] The preparation method of the present embodiment 3D printing chocolate cake pie comprises the following steps:

[0028] S1. Beat eggs: remove the eggs and put them in a mixing bowl, first stir at 200r / min for 3min, then at 500r / min for 3min, then add the flour into the egg liquid, stir gently to form a uniform and fluffy batter ;

[0029] S2. Mixing: Combine cocoa powder, milk powder, black bean lecithin, and the batter of step S1 and melt it into a fluid liquid state with a water-proof heating method. The melting temperature is 46°C. Stir while melting. The stirring rate is 200r / min, and stir until The fineness of liquid material is up to 21-24μm;

[0030] S3. Refining: add toughening agent, plasticizer, compatibilizer, lubricant, co-solvent, leveling agent, dispersant, emulsifier to the mixed material in step S2. Ultrasonic power is 200W, temperature is 45°C, After refining for 1.5 hours at a stirring speed of 300r / min, the primary refining liquid is obtained, and t...

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PUM

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Abstract

The invention discloses a making method suitable for 3D printing of chocolate cake pies. The chocolate cake pies are made from, by weight, 30-50 parts of cocoa powder, 30-40 parts of black bean lecithin, 30-40 parts of milk powder, 60-100 parts of wheat flour, 20-40 parts of eggs, 1-2.5 parts of a toughening agent, 1-2.5 parts of a plasticizer, 1-2.5 parts of a lubricant, 1-2.5 of a cosolvent, 1-2 parts of a leveling agent, 1-2 parts of a dispersant, 1-2 parts of a compatibilizer, 1-2 parts of an emulsifier, 1-2 parts of a stabilizer, 1-1.5 parts of an antioxidant, 1-1.5 parts of a coagulant aid, 1-1.5 parts of an antibacterial agent, 1-1.5 parts of a flavor enhancer, 1-1.5 parts of a flavoring agent and 5-8 parts of a sweetener. The chocolate cakes have the advantages of increase of the heating rate, the model melting temperature and the three-dimensional molding rate during printing, stable flowability, certain viscosity, stable molding temperature, good heat resistance and no hole blocking during the printing; and the chocolate cakes reserving the original characteristics and taste of chocolate and novel and beautiful appearance are made through a 3D printing technology.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a preparation method suitable for 3D printing chocolate cake pie. Background technique [0002] Chocolate cake pie is mainly made of cocoa butter and flour. It has a plump and smooth taste and a rich and unique fragrance, and is deeply loved by consumers from all over the world. However, brownie pie is a high-calorie food, high in fat and sugar, and low in protein. In addition, ultra-fine microcrystalline cellulose is a natural polymer compound extracted from plants. It is non-toxic and tasteless, and does not provide energy for the human body. It is a substance with low calorific value and high fiber content. At the same time, it can improve the taste of food, and on the other hand, it can increase the health care function of dietary fiber in chocolate products. [0003] 3D printing technology is based on the computer three-dimensional design model, throug...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/46A23J7/00A23L15/00A23G1/00B33Y30/00B33Y40/00A23L7/00
CPCA23G1/32A23G1/0009A23G1/005A23G1/46A23J7/00A23V2002/00B33Y30/00B33Y40/00A23V2250/1842A23V2250/16
Inventor 不公告发明人
Owner 广西春景环保科技有限公司
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