Blackcurrant mousse powder

A technology of mousse powder and white sugar, applied in frozen sweets, food science, application, etc., can solve the problems of troublesome production, many processes, unstable quality, etc., achieve the effect of fine and cool taste, reduce intermediate processes, and convenient operation

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 45 g of white granulated sugar, 30 g of glucose, 12 g of blackcurrant powder, 13 g of gelatin, and 0.8 g of citric acid, place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain Black currant mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0025] The method of using blackcurrant mousse powder is as follows:

[0026] (1) Weigh 50g of blackcurrant 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.

[0027] (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 ingre...

Embodiment 2

[0030] Weigh 50 g of white granulated sugar, 35 g of glucose, 15 g of black currant powder, 15 g of gelatin, and 1 g of citric acid, place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain Black currant mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0031] The method of using blackcurrant mousse powder is as follows:

[0032] (1) Weigh 100g of blackcurrant 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.

[0033] (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 the b ingredient, stir evenly, and get the c ingre...

Embodiment 3

[0036] Weigh 40 g of white granulated sugar, 25 g of glucose, 10 g of blackcurrant powder, 10 g of gelatin, and 0.6 g of citric acid, and place them in a mixer, fully stir, and mix evenly; the evenly mixed materials are packaged after microwave sterilization, and prepared Get blackcurrant mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0037] The using method of black currant mousse powder is the same as embodiment 1.

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PUM

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Abstract

The invention discloses blackcurrant mousse powder. The blackcurrant mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 25-35% of glucose, 10-15% of blackcurrant powder, 10-15% of gelatin and 0.6-1.0% of citric acid through the procedures of preparing materials, mixing, sterilizing and packaging. The blackcurrant 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 blackcurrant mousse from the blackcurrant 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 blackcurrant 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 black currant 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-si...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 赵云财李娜赵彤
Owner HARBIN AIKEER FOOD TECH
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