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3D-printing quick-shaping Fondant food materials as well as preparation and use method thereof

A 3D printing and fondant technology, applied in confectionary, confectionery industry, application, etc., can solve the problems of unfavorable preservation of chocolate 3D printed objects, limit the personalized development trend of printed works, affect the surface accuracy of printed works, etc., and achieve excellent Surface smoothness, conducive to marketing, enriching the effect of model modeling

Inactive Publication Date: 2017-12-01
HUAZHONG UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (2) The chocolate 3D printed object is not conducive to storage at room temperature (above 30°) in summer, and is easy to deform and deteriorate;
[0008] (3) The drying speed of the chocolate is slow, which affects the surface accuracy of the printed works and limits the personalized development trend of the printed works

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0035] In the embodiment of the present invention, a kind of preparation method of 3D printing rapid prototyping fondant material is provided, and described preparation method comprises the following steps:

[0036] (1) weigh described raw material by mass percentage;

[0037] (2) Prepare a bowl that can be heated in the microwave oven, and spread butter on the inner surface

[0038] (3) Put the marshmallow into a bowl, and then take it out after heating it with high heat in a microwave oven until it is fully expanded, and the microwave oven is a microwave oven that is convenient for observing the internal heating situation;

[0039] (4) Add the corn syrup into the heated bowl, stir until it is evenly mixed with a cutting knife, and smear butter on the mixing knife in advance;

[0040] (5) Put the stirred bowl into the microwave oven and heat it on high heat until the marshmallow once again presents a fully expanded state, then take it out;

[0041] (6) Evenly sift the icing...

Embodiment 1

[0048] A method for preparing and using a 3D printing rapid-forming fondant food material according to an embodiment of the present invention includes the following steps:

[0049] 1. Group and distribute raw materials according to the following table:

[0050] Raw material type

Mass percentage

Marshmallow

28％

frosting

58％

butter

9％

corn syrup

5％

[0051] 2. Preparation method

[0052] (1) The raw materials are weighed in proportion

[0053] (2) Prepare a bowl that can be heated in the microwave oven, and spread butter on the inner surface

[0054] (3) Put the vanilla-flavored marshmallow into the prepared bowl, then heat it in a microwave oven on high heat until it is fully expanded, take it out

[0055] (4) Continue to add AGL corn syrup (pour the corn syrup into a small pot in advance, heat it on low heat until it is fully dissolved and become clear and transparent, and let it cool slightly), and stir it with a cu...

Embodiment 2

[0063] A method for preparing and using a 3D printing rapid-forming fondant food material according to an embodiment of the present invention includes the following steps:

[0064] 1. Group and distribute raw materials according to the following table:

[0065] Raw material type

Mass percentage

Vanilla Marshmallows

28％

frosting

56％

butter

8％

white oil

1.5％

corn syrup

5.5％

taylor powder

1％

[0066] 2. The steps of preparing this material are:

[0067] (1) The raw materials are weighed in proportion

[0068] (2) Prepare a bowl that can be heated in the microwave oven, and spread Weissberg butter on the inner surface

[0069] (3) Put the vanilla-flavored marshmallow into the prepared bowl, then heat it in a microwave oven on high heat until it is fully expanded, take it out

[0070] (4) Continue to add AGL corn syrup (pour the corn syrup into a small pot, heat it on low heat until it is fully dissolv...

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PUM

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Abstract

The invention discloses 3D-printing quick-shaping Fondant food materials. The Fondant food materials comprise the following raw materials in percentage by mass: 25%-30% of candyfloss, 55%-60% of icing, 6%-10% of butter, 4%-6% of corn syrup, 0.5%-1% of tylose powder and 1.5%-3% of white oil. The invention further discloses a preparation method of the 3D-printing quick-shaping Fondant food materials. The invention further discloses a use method of the 3D-printing quick-shaping Fondant food materials. The Fondant for the 3D-printing quick-shaping Fondant food materials disclosed by the invention is good in ductibility, high in air-drying speed, and hard, crisp and thin; compared with food printing materials with poor structural strength, such as chocolates and cream, the Fondant has the advantages that printed articles have better surface finish and are higher in shaping accuracy; and in addition, the Fondant food materials are simple in making technology and easy to operate, and produced materials can be directly used for 3D printing after being heated.

Description

technical field [0001] The invention belongs to the field of rapid prototyping materials, and more specifically relates to a novel 3D printing rapid prototyping fondant food material and its preparation and use method. Background technique [0002] Fused Deposition Modeling (Fused Deposition Modeling, FDM) refers to the filamentary thermoplastic material fed into the nozzle by the wire feeding mechanism, heated to a molten state in the nozzle, and extruded through the nozzle. The filamentary material in the molten state is extruded, extruded according to the path controlled by the CAD layered data and deposited at the designated position for solidification, and then deposited and solidified layer by layer to form the entire three-dimensional product. [0003] In recent years, industrial 3D printing technology has developed rapidly. However, 3D printing technology in the food field and new food materials suitable for 3D printer printing and molding still need to be developed ...

Claims

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Application Information

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IPC IPC(8): A23G3/02A23G3/40A23G3/48
Inventor 熊永红张勇朱鸿亮彭国华李泰强王茜
Owner HUAZHONG UNIV OF SCI & TECH
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