Cranberry mousse powder

Abstract

The invention discloses cranberry mousse powder, comprising the following components by weight percent: 40-50% of white granulated sugar, 25-35% of glucose, 10-15% of cranberry powder, 10-15% of gelatin and 0.6-1.0% of critic acid. The cranberry mousse powder is obtained through the steps of burdening, mixing, sterilizing and packaging. The cranberry 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 cranberry mousse is fabricated by the cranberry mousse powder, the method is simple in process, convenient to operate and easy to grasp; the prepared product is pure and natural in flavor, and 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 cranberry mousse powder has significant advantages in the aspects such as production management, quality control, product standardization 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 cranberry 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 c...

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