Green apple mousse powder

Abstract

The invention relates to green apple 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 apple powder, 10-15% of gelatin, 0.5-1.0% of malic acid and 0.03-0.05% of sodium copper chlorophyllin which are burdened, mixed, sterilized and packaged. The green apple mousse powder can be used for preparing mousse, and also can be used for preparing mousse stuffing of mousse cakes, chop cakes, Swiss rolls, puff and sweetmeats, and is suitable for use in bakeries, cake houses, bake chain stores and the like. The green apple mousse powder used for preparing green apple mousse is simple in process, convenient to operate and easy to master. The product prepared is pure and natural in taste, and fine, smooth and cool in taste, and has the characteristics of high grade icy products. As many intermediate steps are reduced, the probability of quality and sanitary problems is further reduced, so that the green apple mousse powder has the remarkable advantages in production and management, quality control, standardization of 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 green apple mousse powder. Background technique 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 being frozen, and the mousse cake can be called the best cake in the cake. 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 sh...

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