Kiwi fruit mousse powder

A technology for kiwi fruit powder and mousse powder, which is applied in the fields of frozen desserts, food science, and application, can solve the problems of troublesome production, many processes, high operation technology, etc., and achieves the effect of fine and cool taste, reduction of intermediate processes, and simple process.

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, 25 g of glucose, 17 g of kiwi fruit powder, 13 g of gelatin, 1.2 g of citric acid, and 0.03 g of copper chlorophyllin sodium salt, and place them in a mixer, fully stir, and mix well; Packing after sterilization to obtain kiwi fruit mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

[0025] (1) Weigh 50g of kiwi fruit 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, completely dissolve and cool to 15°C 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) I...

Embodiment 2

[0029] Weigh 50 g of white granulated sugar, 30 g of glucose, 20 g of kiwi fruit powder, 15 g of gelatin, 1.5 g of citric acid, and 0.04 g of sodium copper chlorophyllin, and place them in a mixer, fully stir, and mix well; Sterilized and packaged to obtain kiwi fruit mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

[0031] (1) Weigh 100g of kiwi fruit 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, completely dissolve and cool to 15°C 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 pu...

Embodiment 3

[0035] Weigh 40 g of white granulated sugar, 20 g of glucose, 15 g of kiwi fruit powder, 10 g of gelatin, 1.0 g of citric acid, and 0.02 g of copper chlorophyllin sodium salt, and place them in a mixer, fully stir, and mix well; Sterilized and packaged to obtain kiwi fruit mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0036] The using method of kiwi fruit mousse powder is the same as embodiment 1.

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Abstract

The invention discloses kiwi fruit mousse powder. The kiwi fruit mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 20-30% of glucose, 15-20% of kiwi powder, 10-15% of gelatin, 1.0-1.5% of citric acid and 0.02-0.04% of sodium copper chlorophyllin through the procedures of preparing materials, mixing, sterilizing and packaging. The kiwi 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 for preparing kiwi mousse from the kiwi 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 eliminated, so that the possibility of having problems on quality, hygiene and the like is reduced; therefore, the kiwi fruit 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 kiwi fruit 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 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-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/40
Inventor 李娜赵云财常洪娟
Owner HARBIN AIKEER FOOD TECH
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