Cantaloupe mousse powder

Abstract

The invention provides cantaloupe mousse powder. The cantaloupe mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 15%-20% of cantaloupe powder, 10%-15% of gelatin, 0.4%-0.8% of citric acid and 0.03%-0.05% of sodium copper chlorophyllin. The cantaloupe mousse powder is prepared through burdening, mixing, sterilizing and packaging. The cantaloupe mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the cantaloupe mousse powder is used for making cantaloupe mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process 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 cantaloupe 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 appearance of mousse products not only conforms to people's consumption concept of pursuing exquisiteness and fashion, but also satisfies people's concept of advocating natural and healthy life. 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...

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 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