Blackcurrant mousse powder

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...

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