Cherry blossom mousse and preparation method thereof

A technology of cherry blossoms and cherry blossom powder, which is applied in baking, baked food, food science, etc. It can solve the problems of difficult storage, easy loss of flower fragrance and nutrients, and short flowering period of cherry blossoms, so as to achieve balanced water and oil balance, reasonable ratio, Sweet but not greasy effect

Active Publication Date: 2016-05-18
武汉市仟吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Because the flowering period of cherry blossoms is short, the fragrance of flowers and nutrients are easily lost, and it is not easy to store. Therefore, there is a prejudice that cherry blossoms cannot be processed into pastry foods in the existing food processing field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Weigh the raw materials accurately according to the ratio: 100g cream, 90g cake embryo, 50g chocolate, 50g milk, 30g sugar, 10g cherry blossom sauce, 5g gelatin, 4g cherry blossom powder.

[0034] (2) Stir chocolate, sugar and milk evenly, add gelatine and mix well;

[0035] (3) Whip the cream; control the specific gravity of the whipped cream to 0.33.

[0036] (4) Mix the mixture in step (2) with the whipped cream in step (3) evenly to obtain a semi-finished product;

[0037] (5) freezing the semi-finished product and the cake embryo in the step (4) after being filled into the mould;

[0038] (6) Demoulding the frozen filling in step (5) when the center temperature reaches -10°C;

[0039] (7) Decorate with cherry blossom powder to get cherry blossom mousse.

Embodiment 2

[0041] (1) The raw materials are weighed accurately according to the ratio: 90g cream, 70g cake embryo, 40g chocolate, 40g milk, 10g sugar, 50g cherry blossom sauce, 1g gelatin, 1g cherry blossom powder.

[0042] (2) Stir chocolate, sugar and milk evenly, add gelatine and mix well;

[0043] (3) Whip the cream; control the specific gravity of the whipped cream to 0.25.

[0044] (4) Mix the mixture in step (2) with the whipped cream in step (3) evenly to obtain a semi-finished product;

[0045] (5) freezing the semi-finished product and the cake embryo in the step (4) after being filled into the mould;

[0046] (6) demoulding the frozen filling in step (5) when the central temperature reaches 5°C;

[0047] (7) Decorate with cherry blossom powder to get cherry blossom mousse.

Embodiment 3

[0049] (1) Weigh the raw materials accurately according to the ratio: 130g cream, 130g cake embryo, 60g chocolate, 60g milk, 40g sugar, 15g cherry blossom sauce, 7g gelatin, 5g cherry blossom powder.

[0050] (2) Stir chocolate, sugar and milk evenly, add gelatine and mix well;

[0051] (3) Whip the cream; control the specific gravity of the whipped cream to 0.40.

[0052] (4) Mix the mixture in step (2) with the whipped cream in step (3) evenly to obtain a semi-finished product;

[0053] (5) freezing the semi-finished product and the cake embryo in the step (4) after being filled into the mould;

[0054] (6) When the center temperature reaches -38°C, the frozen filling in step (5) is demoulded;

[0055] (7) Decorate with cherry blossom powder to get cherry blossom mousse.

[0056] Other unspecified parts are existing technologies.

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PUM

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Abstract

The invention discloses a cherry mousse which is characterized in that the cherry mousse is made by the following raw materials in parts by mass: 90-130 parts of cream, 70-130 parts of cake core, 40-60 parts of chocolate, 40-60 parts of milk, 10-40 parts of sugar, 5-15 parts of cherry sauce, 1-7 parts of gelatine and 1-5 parts of cherry powder. The invention also provides a preparation method for the cherry mousse. The cherry mousse is good in mouth feeling and rich in nutrition and has the health care effects of dietary therapy and health maintenance, the raw materials are reasonable in proportion, especially, the cherry has the nutritive values and efficacies of shrinking pore and balancing water and oil of skin after people frequently eat the cherry, cherry enzyme in the cherry can achieve the functions of skin tendering, acne removing and skin color brightening, and the cherry powder has the efficacies of relieving a cough and asthma, diffusing the lung, lubricating the intestines and alleviating a hangover.

Description

technical field [0001] The invention relates to the field of food manufacturing technology, in particular to a cherry blossom mousse and a preparation method thereof. Background technique [0002] Cherry blossom, a plant of the genus Prunus in the family Rosaceae, is native to the temperate Himalayas region of the northern hemisphere and is cultivated all over the world. Cherry blossoms are deciduous trees with purple-brown bark, alternate flowers and leaves, awn teeth on the edges, dark green and shiny surface. There are three or five flowers per branch, forming an umbel, with notches at the tip of the petals, and the flowers are mostly white or pink. The flowers are placed with the leaves or bloom behind the leaves in March. Cherry blossoms are fragrant and gorgeous, and are often used in garden viewing. Cherry blossoms can be used to make sushi, and the leaves can also be processed as pickles. Cherry blossoms are regarded as a symbol of spring, and are popular and lov...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A21D13/08
Inventor陆伟彭才锋
Owner武汉市仟吉食品有限公司