Papaya mousse powder

The technology of papaya powder and mousse powder is applied in the field of food processing, which can solve the problems of troublesome production, many processes and complexities, and achieve the effects of fine and cool taste, reducing intermediate processes and reducing quality.

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 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 45 g of white granulated sugar, 25 g of glucose, 17 g of papaya powder, 13 g of gelatin, and 0.05 g of monascus yellow pigment, and place them in a mixer, fully stir, and mix evenly; the evenly mixed materials are packaged after microwave sterilization, and prepared Get papaya mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

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

[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 ingredient c.

[...

Embodiment 2

[0030] Weigh 50 g of white granulated sugar, 30 g of glucose, 20 g of papaya powder, 15 g of gelatin, and 0.06 g of monascus yellow pigment, place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization. Prepare papaya mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

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

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

[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 ingredient a to obtain ingredient b. Then add the remaining 200g non-dairy fresh cream into the b ingredient, stir evenly, and get the c ingredient.

[0034] ...

Embodiment 3

[0036] Weigh 40 g of white granulated sugar, 20 g of glucose, 15 g of papaya powder, 10 g of gelatin, and 0.04 g of monascus yellow pigment, and place them in a mixer, fully stir, and mix evenly; the evenly mixed materials are packaged after microwave sterilization. Prepare papaya mousse powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0037] The using method of papaya mousse powder is as follows: with embodiment 1.

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PUM

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Abstract

The invention discloses papaya mousse powder, comprising the following components by weight percent: 40-50% of white granulated sugar, 20-30% of glucose, 15-20% of papaya powder, 10-15% of gelatin and 0.04-0.06% of monascus yellow pigment. The papaya mousse powder is prepared through the steps of burdening, mixing, sterilizing and packaging. The papaya mousse powder can be used for fabricating mousse, also can be used for fabricating mousse fillings of mousse cake, slice cake, swiss roll, cream puff and sweetmeats, and is applicable to a bakehouse, a cake house, a baked chain and the like. When papaya mousse is fabricated by the papaya mousse powder, the method is simple in process, convenient to operate and easy to grasp; the prepared product is pure and natural in flavor, fine and cool in taste, and has the characteristics of senior ices. A lot of immediate procedures are reduced, so that the probability of problems in quality, sanitation and the like is reduced. Therefore, the papaya mousse powder has significant advantages in the aspects such as production management, quality control and product standardization.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a mousse powder, in particular to a papaya 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-sized citi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23C13/12
Inventor 李娜赵云财常洪娟
Owner HARBIN AIKEER FOOD TECH
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