Green tea mousse dessert and preparation method thereof

A dessert and matcha powder technology, which is applied in baking, baked food, food science, etc., can solve problems such as single taste, lack of healthy ingredients, and unacceptable consumers, and achieve the effect of delicate taste, unique flavor, and healthy flavor

Inactive Publication Date: 2011-11-23
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the mousse desserts on the domestic market are mainly original flavors with a single taste. Most of the other flavors added cannot be integrated due to technical defects and highlight the refreshing, delicate and lubricated taste of mousse. Not good, consumers are not easy to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] In the present embodiment, the raw materials of the matcha mousse dessert are composed as follows in parts by mass:

[0041] Component A: 65 parts of egg yolk, 95 parts of egg white, 45 parts of white sugar, 1.2 parts of cream of tartar, 1.2 parts of salt, 31 parts of low-gluten flour, 6 parts of cornstarch, 4 parts of matcha powder, 32 parts of salad oil, 30 servings of milk;

[0042] Component B: 100 parts of whipping cream, 48 parts of milk, 11 parts of white sugar, 2.5 parts of matcha powder, 95 parts of gelatine, 19 parts of egg yolk, 48 parts of honey red beans, 4 parts of orange peel wine.

[0043] The preparation method of matcha mousse dessert in the present embodiment is to operate according to the following steps:

[0044] a. Beat the egg yolk in component A evenly, and beat the egg white;

[0045] b. Mix the white sugar, cream of tartar, salt, low-gluten flour, cornstarch and matcha powder in component A and stir evenly. After passing through a 60-mesh sie...

Embodiment 2

[0050] In the present embodiment, the raw materials of the matcha mousse dessert are composed as follows in parts by mass:

[0051] Component A: 70 parts of egg yolk, 105 parts of egg white, 55 parts of white sugar, 1.3 parts of cream of tartar, 1.3 parts of salt, 34 parts of low-gluten flour, 6.5 parts of cornstarch, 6 parts of matcha powder, 36 parts of salad oil, 35 servings of milk;

[0052] Component B: 105 parts of whipped cream, 52 parts of milk, 12 parts of white sugar, 3.5 parts of matcha powder, 105 parts of gelatine, 21 parts of egg yolk, 52 parts of honey red beans, 6 parts of orange peel wine.

[0053] The preparation method of the matcha mousse dessert in this example is the same as that in Example 1, except that the operation of step e is repeated twice and the cake blanks are stacked to prepare a double-layer matcha mousse dessert.

Embodiment 3

[0055] In the present embodiment, the raw materials of the matcha mousse dessert are composed as follows in parts by mass:

[0056] Component A: 68 parts of egg yolk, 100 parts of egg white, 50 parts of white sugar, 1.2 parts of cream of tartar, 1.2 parts of salt, 32 parts of low-gluten flour, 6.3 parts of cornstarch, 5 parts of matcha powder, 34 parts of salad oil, 33 parts of milk;

[0057] Component B: 95 parts of whipping cream, 50 parts of milk, 11 parts of white sugar, 3 parts of matcha powder, 100 parts of gelatine slices, 20 parts of egg yolk, 50 parts of honey red beans, 5 parts of orange peel wine.

[0058] The preparation method of the matcha mousse dessert in this example is the same as that in Example 1, except that the operation of step e is repeated three times and the cake blanks are stacked to prepare a three-layer matcha mousse dessert.

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PUM

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Abstract

The invention discloses green tea mousse dessert and a preparation method thereof. The green tea mousse dessert is made of the following raw materials: egg yolk, egg white, white granulated sugar, cream of tartar, salt, low-gluten flour, corn starch, green tea powder, salad oil, milk, mild cream, gelatin sheets, honey-prepared red bean and triple orange. In the invention, the fine and greasy mouthfeel of mousse and the fragrance of green tea are combined perfectly; when the green tea mousse dessert is refrigerated before being taken, the mouthfeel is fresh and cool; and the green tea mousse dessert is nutritional and healthy.

Description

1. Technical field [0001] The invention relates to a dessert, in particular to a matcha mousse dessert and a preparation method thereof. 2. Background technology [0002] At present, the mousse desserts on the domestic market are mainly original flavors with a single taste. Most of the other flavors added cannot be integrated due to technical defects and highlight the refreshing, delicate and lubricated taste of mousse. Poor, consumers are not easy to accept. 3. Contents of the invention [0003] The purpose of the present invention is to avoid the disadvantages of the above-mentioned prior art, and provide a matcha mousse dessert with delicate taste and unique flavor and a preparation method thereof. [0004] The present invention solves technical problem and adopts following technical scheme: [0005] The feature of the matcha mousse dessert of the present invention is that its raw material composition is as follows in parts by mass: [0006] Component A: 65-70 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/17A21D13/24A21D13/28
Inventor 张超
Owner ANHUI YANZHIFANG FOOD
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