Chocolate mousse powder

A mousse powder, chocolate technology, applied in the direction of cocoa, food science, application, etc., can solve the problems of production trouble, increase quality, complexity, etc., achieve the effect of delicate and cool taste, reduce intermediate processes, and easy to operate

Inactive Publication Date: 2014-03-26
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional mousse production process is cumbersome and complicated, and each step has strict requirements. Not only is it very troublesome to make, but it also requires high operating technology and more actual production experience. In addition, there are many processes, which increases the quality instability and the probability of microorganisms exceeding the standard, these are not conducive to the further promotion and popularization of mousse products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 45 g of white granulated sugar, 17 g of cocoa powder, 16 g of non-dairy creamer, 13 g of gelatin, and 9 g of glucose, and place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain chocolate mousse Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0022] Chocolate mousse powder is used as follows:

[0023] (1) Weigh 50g of chocolate mousse powder and 150g of purified water, add them together into a stainless steel container, heat in a water bath to 85°C, stir while heating, and cool to 15°C after completely dissolving to obtain material a.

[0024] (2) Weigh 150g non-dairy cream and whip it to 2.5-3 times the original volume, first weigh 50g whipped non-dairy cream and mix it with ingredient a to obtain ingredient b. Then add the remaining 100g of non-dairy fresh cream into ingredient b, and stir evenly to obtain ingredient c.

[0...

Embodiment 2

[0027] Weigh 50 g of white granulated sugar, 20 g of cocoa powder, 18 g of non-dairy creamer, 15 g of gelatin, and 12 g of glucose, and place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are sterilized by microwaves and packaged to obtain chocolate mousse Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0028] Chocolate mousse powder is used as follows:

[0029] (1) Weigh 100g of chocolate mousse powder and 300g of purified water, add them together into a stainless steel container, heat in a water bath to 80°C, stir while heating, completely dissolve and cool to 15°C to obtain material a.

[0030] (2) Weigh 300g non-dairy cream and whip it to 2.5-3 times the original volume, first weigh 100g whipped non-dairy cream and mix it with a ingredient to get b ingredient. Then add the remaining 200g non-dairy fresh cream into ingredient b, and stir evenly to obtain ingredient c.

[0031] (3) Imm...

Embodiment 3

[0033] Weigh 40 g of white granulated sugar, 15 g of cocoa powder, 15 g of non-dairy creamer, 10 g of gelatin, and 5 g of glucose, and place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are sterilized by microwaves and packaged to obtain chocolate mousse Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0034] The using method of chocolate mousse powder is the same as embodiment 1.

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PUM

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Abstract

The invention discloses chocolate mousse powder which consists of the following components in percentage by weight: 40-50% of white granulated sugar, 15-20% of cocoa powder, 15-18% of non-dairy creamer, 10-15% of gelatin and 5-12% of glucose and is prepared by preparing, mixing, sterilizing and packaging. The chocolate mousse powder can be used for preparing mousse as well as mousse stuffing of mousse cakes, split cakes, Swiss rolls, puff and dessert, and is suitable for bakeries, cake houses, chain stores of baking and the like. When the chocolate mousse powder is used for preparing chocolate mousse, the process is simple, convenient to operate and easy to understand; the prepared product is pure and natural in taste and delicate and cool in mouthfeel and has the characteristics of high-end frozen food; since multiple middle processes are reduced, the occurrence probability of the problems in quality, sanitation and the like is reduced, and the chocolate mousse powder has obvious advantages in production management, quality control, product standardization and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a mousse powder, in particular to a chocolate mousse powder. Background technique [0002] Mousse (mousse) is a kind of milk dessert, which can be eaten directly or used as a cake interlayer. Mousse cake first appeared in Paris, France, the capital of gourmet food. Applying mousse to cake can stabilize and improve the structure of the cake, making the shape, color, structure and taste of the cake more varied, and the quality more natural and pure. , It tastes great after freezing. [0003] The emergence of mousse products not only meets people's pursuit of exquisiteness and fashion consumption demand, but also satisfies people's life philosophy of advocating nature and health. As my country's baking industry is in line with international standards in recent years, mousse and mousse cakes have appeared in large numbers in cake shops and cake chain stores in large and medium-sized c...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/40
Inventor 赵云财张超邢春艳
Owner HARBIN AIKEER FOOD TECH
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