Blueberry mousse powder

A technology of blueberry powder and mousse powder, which is applied in the field of food processing, can solve problems such as production troubles, many processes, and complexity, and achieve the effect of delicate and cool taste, reducing intermediate processes, and pure taste

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

[0005] From the above description, it can be seen that the traditional mousse production process is cumbersome and complicated, and each step has strict requirements. Some of them are visual descriptions rather than exact and quantitative descriptions. Not only is it very troublesome to make, but it also requires high operating skills. And more actual production experience, coupled with many processes, increases the probability of unstable quality and microbial exceeding the standard, which is 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

[0023] Weigh 45 g of white granulated sugar, 30 g of glucose, 12 g of blueberry powder, and 13 g of gelatin, and place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain blueberry mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0024] The method of using blueberry mousse powder is as follows:

[0025] (1) Weigh 50g of blueberry mousse powder and 150g of purified water, add them together into a stainless steel container, heat in a water bath to 80°C, stir while heating, and cool to 15°C after completely dissolving to obtain material a.

[0026] (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.

[0027] (3) Immediate...

Embodiment 2

[0029] Weigh 50 g of white granulated sugar, 35 g of glucose, 15 g of blueberry powder, and 15 g of gelatin, and place them in a mixer, fully stir, and mix evenly; the evenly mixed materials are sterilized by microwaves and packaged to prepare blueberry mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0030] The method of using blueberry mousse powder is as follows:

[0031] (1) Weigh 100g of blueberry mousse powder and 300g 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.

[0032] (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.

[0033] (3) Immediately put in...

Embodiment 3

[0035] Weigh 40 g of white granulated sugar, 25 g of glucose, 10 g of blueberry powder, and 10 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 prepare blueberry mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0036] The using method of blueberry mousse powder is as follows: with embodiment 1.

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PUM

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Abstract

The invention discloses blueberry mousse powder. The blueberry mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 25-35% of glucose, 10-15% of blueberry powder and 10-15% of gelatin through the procedures of preparing materials, mixing, sterilizing and packaging. The blueberry mousse powder not only can be used for preparing mousse but also can be used for preparing mousse cake as well as mousse stuffing of diced cake, Swiss roll, puff and dessert, and is applicable to bakeries, cake houses, baking chain stores and the like. The process of preparing blueberry mousse from the blueberry mousse powder is simple, convenient to operate and easy to master; a prepared product is pure and natural in flavor as well as exquisite and cool in taste, and has features of advanced ice food. According to the invention, many intermediate processes are reduced, so that the possibility of causing problems on quality, hygiene and the like is reduced; therefore, the blueberry mousse powder has obvious advantages in production management, quality control, product standardization and other aspects.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a mousse powder, in particular to a blueberry 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23C13/12
Inventor 常洪娟赵云财李娜
Owner HARBIN AIKEER FOOD TECH
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