Yoghourt mousse powder

A technology for yogurt powder and mousse powder, which is applied in the directions of milk preparations, frozen desserts, dairy products, etc., can solve the problems of unfavorable promotion and popularization of mousse products, excessive unstable microorganisms, and cumbersome mousse production process, and achieves easy-to-use mousse production. Grasp, reduce mass, taste fine and cool effect

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

[0022] Weigh 45 g of white granulated sugar, 25 g of glucose, 18 g of yogurt powder, and 13 g of gelatin, put them in a mixer, stir well, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain yogurt mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0023] Yogurt mousse powder is used as follows:

[0024] (1) Weigh 50g of yogurt mousse powder and 150g of purified water, add them together into a stainless steel container, heat in a water bath to 70°C, stir while heating, completely dissolve and cool to 15°C to obtain material a.

[0025] (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.

[0026] (3) Immediately put material c into molds, and freeze at -15...

Embodiment 2

[0028] Weigh 50 g of white granulated sugar, 30 g of glucose, 20 g of yogurt powder, and 15 g of gelatin, and place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are sterilized by microwaves and packaged to obtain yogurt mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0029] Yogurt mousse powder is used as follows:

[0030] (1) Weigh 100g of yogurt mousse powder and 300g of purified water, add them together into a stainless steel container, heat in a water bath to 65°C, stir while heating, completely dissolve and cool to 15°C to obtain material a.

[0031] (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.

[0032] (3) Immediately put ingredients c into packaging cont...

Embodiment 3

[0034] Weigh 40 g of white granulated sugar, 20 g of glucose, 15 g of yogurt powder, and 10 g of gelatin, and place them in a mixer, stir well, and mix evenly; the evenly mixed materials are sterilized by microwaves and packaged to obtain yogurt mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0035] The using method of the yogurt mousse powder is the same as that in Example 1.

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PUM

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Abstract

The invention provides yoghourt mousse powder. The yoghourt mousse powder is composed of white granulated sugar, glucose, yoghourt powder and gelatin. All the components are as follows in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the yoghourt powder and 10%-15% of the gelatin; the yoghourt milkshake powder is prepared by preparing the materials, mixing, sterilizing by microwaves and packaging. The yoghourt mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; the yoghourt mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the yoghourt mousse powder is used for preparing yoghourt mousse, the process is simple, convenient to operate and easy to master; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that the possibility of having quality and sanitation problems and the like is reduced; and therefore, the yoghourt mousse powder has the obvious advantages in the aspects of production management, quality control, standardized products 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 yoghurt 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 endless after freezing, and the mousse cake is called the best cake in the cake. [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 ca...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23C9/13
Inventor 赵云财赵姗姗李娜
Owner HARBIN AIKEER FOOD TECH
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