Cherry mousse powder

Abstract

The invention provides cherry mousse powder. The cherry mousse powder is composed of white granulated sugar, glucose, cherry powder, gelatin, citric acid and red rice starter. All the components are as follows in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the cherry powder, 10%-15% of the gelatin, 0.8%-1.2% of the citric acid and 0.06%-0.08% of the red rice starter the cherry mousse powder is prepared by preparing the materials, mixing, sterilizing and packaging. The cherry mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; and the cherry mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the cherry mousse powder is used for preparing cherry mousse, the process is simple, convenient to operate and easy to master; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that the possibility of having quality and sanitation problems and the like is reduced; and therefore, the cherry mousse powder has the obvious advantages in the aspects of production management, quality control, standardized 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 cherry 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 endless after freezing, and the mousse cake is called the best cake in the cake. [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 cak...

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 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