3D printing material of chocolate and preparation method of 3D printing material

[0051] 1) Weigh raw materials according to the following weight: 1580g of cocoa liquor, 800g of cocoa butter, 1260g of maltitol, 341g of xylitol, 16g of lecithin, and 3g of steviol glycosides;

[0052] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0053] 3) Add maltitol, xylitol and other powder materials into the ball mill, control the temperature of the system at 30-32°C with interlayer circulating water, and coarsely grind for 4 hours;

[0054] 4) Add 260g of cocoa butter to the ball mill, control the temperature of the system at 34-36°C with interlayer circulating water, and finely grind for 6 hours;

[0055] 5) Add 240g of cocoa butter to the ball mill, control the system temperature at 54°C and refine for about 10h;

[0056] 6) Add 300g of cocoa butter, 16g of lecithin and 3g of steviol glycoside to the ball mill, control the temperature of the system at 32-33°C and emulsify for about 4 hours to obtain chocolate slurry;

[0057] 7)

[0059] 1) Weigh raw materials according to the following weight: 1580g of cocoa liquid mass, 800g of cocoa butter, 400g of compound water extract dry powder composed of shiitake mushroom, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia seed and chrysanthemum, 960g of maltitol, xylitol 241g, lecithin 16g, steviol glycoside 3g;

[0060] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0061] 3) Add compound water extracts, maltitol, xylitol powder and other powders composed of shiitake mushrooms, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia and chrysanthemum to the ball mill, and the interlayer circulating water controls the system temperature at 30~ 32°C, rough grinding for 4 hours;

[0062] 4) Add 260g of cocoa butter to the ball mill, control the temperature of the system at 34-36°C with interlayer circulating water, and finely grind for 6 hours;

[0063] 5) Add 240g of cocoa butter to

[0067] 1) Weigh raw materials according to the following weight: 1495g of cocoa liquid mass, 712g of cocoa butter, 400g of compound water extract dry powder composed of shiitake mushroom, Poria cocos, Flammulina velutipes, white fungus, medlar, mulberry, cassia seed and chrysanthemum, red ganoderma lucidum, Atractylodes macrocephala, sealwort, 200g compound water extract dry powder, 870g maltitol, 290g xylitol, 28g soybean lecithin, 5g stevioside;

[0068] 2) Melt the cocoa mass at 45°C and add it to a ball mill that has been kept at 30°C;

[0069] 3) Add the compound water extract dry powder, maltitol, xylitol and other powders composed of red Ganoderma lucidum, Atractylodes macrocephala, Polygonatum, medlar, dodder, Ophiopogon japonicus, Poria cocos and licorice into the ball mill, and the interlayer circulating water controls the temperature of the system at 30~32℃, rough grinding for 4 hours;

[0070] 4) Add 220g of cocoa butter to the ball mill, control the temperature of t