Mango mousse powder

Abstract

The invention discloses mango mousse powder which consists of the following components in percentage by weight: 40-50% of white granulated sugar, 20-30% of glucose, 15-20% of mango powder, 10-15% of gelatin, 0.4-0.8% of citric acid and 0.08-0.1% of monascus yellow color and is prepared by preparing, mixing, sterilizing and packaging. The mango 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 mango mousse powder is used for preparing mango 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 mango 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 mango 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. 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 cities in my...

AI Technical Summary

Problems solved by technology

From the above description, it can be seen that the traditional mousse production process is cumbersome and complicated, and each step has stricter requirements. Some 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