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Double-layered mousse sprinkled jelly and producing method thereof

A double-layer, fruit-slicing technology, applied in the field of double-layer mousse jelly and its production, can solve the problems of lack of innovation and single taste of jelly

Active Publication Date: 2014-04-16
LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of jelly on the market, especially the jelly that imitates the taste of fruit, but each kind of jelly has a single taste, and the endless variety of jelly tastes are similar, and there is no innovation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The invention provides a caramel mango-flavored double-layer mousse jelly, which includes the following components in parts by mass:

[0044] Upper material: 169 parts of 50-degree sugar water, 5 parts of fructose syrup, 3 parts of milk powder, 0.8 parts of hydrogenated coconut oil, 0.6 parts of calcium lactate, 4 parts of condensed milk, 10 parts of mango puree, 0.55 parts of white pigment, 302 parts of process water, 85 41 parts of hot water above ℃, 4.4 parts of jelly powder.

[0045] Bottom material: 38.7 parts of 50-degree sugar water, 0.8 parts of cocoa powder, 0.4 parts of calcium lactate, 64 parts of process water, 4 parts of hot water above 85 °C, and 0.9 parts of jelly powder.

[0046] The preparation method of the above caramelized mango double-layer mousse jelly is as follows:

[0047] Make top layer:

[0048] Add an appropriate amount of emulsification stabilizer to 10 parts of hot water above 85°C, pour it into a blender, and turn the blender to the fas...

Embodiment 2

[0064] The invention provides a caramel mango double-layer mousse jelly, which comprises the following components by mass:

[0065] Upper material: 160 parts of 50-degree sugar water, 4 parts of fructose syrup, 2 parts of milk powder, 0.6 parts of hydrogenated coconut oil, 0.4 parts of calcium lactate, 3 parts of condensed milk, 8 parts of mango puree, 0.4 parts of white pigment, 315 parts of process water, 85 40 parts of hot water above ℃, 4.4 parts of jelly powder.

[0066] Bottom material: 37 parts of 50-degree sugar water, 0.5 part of cocoa powder, 0.2 part of calcium lactate, 64 parts of process water, 3 parts of hot water above 85 °C, and 0.9 part of jelly powder.

[0067] The preparation method of the above caramelized mango double layer mousse jelly is as follows:

[0068] Make top layer:

[0069] Add an appropriate amount of emulsification stabilizer to 10 parts of hot water above 85°C, pour it into a blender, and turn the blender to the fast stirring position. Aft...

Embodiment 3

[0085] The invention provides a caramel mango double-layer mousse jelly, which comprises the following components by mass:

[0086] Upper material: 170 parts of 50-degree sugar water, 6 parts of fructose syrup, 4 parts of milk powder, 1 part of hydrogenated coconut oil, 0.7 parts of calcium lactate, 5 parts of condensed milk, 12 parts of mango puree, 0.7 parts of white pigment, 301 parts of process water, 85 45 parts of hot water above ℃, 4.4 parts of jelly powder.

[0087] Bottom material: 40 parts of 50-degree sugar water, 1 part of cocoa powder, 0.5 part of calcium lactate, 62 parts of process water, 5 parts of hot water above 85 °C, and 0.9 part of jelly powder.

[0088] The preparation method of the above caramelized mango double layer mousse jelly is as follows:

[0089] Make top layer:

[0090] Add an appropriate amount of emulsification stabilizer to 11 parts of hot water above 85°C, pour it into a blender, turn the blender to the fast stirring position, add hydroge...

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PUM

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Abstract

The invention relates to the technical field of jelly production, and particularly relates to double-layered mousse sprinkled jelly and a producing method of the double-layered mousse sprinkled jelly. The double-layered mousse sprinkled jelly comprises two layers of material liquid, wherein an upper material layer comprises 160-180 parts of sweet water at temperature of 50 DEG C, 4-6 parts of high fructose corn syrup, 2-4 parts of milk powder, 0.6-1 part of hydrogenated coconut oil, 0.4-0.7 part of calcium lactate, 3-5 parts of condensed milk, 8-12 parts of mango puree or 0-3 parts of spices, 0.4-0.7 part of (b) antholeucin ( / b), 290-314 parts of process water, 30-45 parts of hot water at temperature over 85 DEG C, and 3-6 parts of jelly powder; and a lower material layer comprises 37-40 parts of sweet water at temperature of 50 DEG C, 0.5-1 part of cocoa powder, 0.2-0.5 part of calcium lactate, 59-69 parts of process water, 3-5 parts of hot water at temperature over 85 DEG C, and 0.8-1.2 parts of jelly powder. The producing method of the jelly comprises the steps of boiling materials; after filling for two times, cooling the obtained object; and performing sterilization and cooling processes on the obtained object, so that a finished product is obtained. The double-layered mousse sprinkled jelly disclosed by the invention has a taste similar to that of foreign pastries, and is smooth and exquisite, and suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of jelly production, in particular to double-layer mousse jelly and a production method thereof. Background technique [0002] Along with the development of food technology, jelly has become one of people's favorite food, and its mouthfeel is similar to fresh fruit, has the function of drink again, is especially subject to children's liking. [0003] There are various kinds of jelly on the market now, especially the jelly imitating the fruit flavor, but each kind of jelly taste is relatively single, and the various jelly tastes that emerge in an endless stream are all similar, and there is no innovation. Contents of the invention [0004] The invention provides a double-layer mousse jelly, which has multiple flavors and is layered up and down, similar to pastry, and has a smooth and delicate taste. [0005] Another object of the present invention is to provide a preparation method of double-layer mousse ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
CPCA23L21/10
Inventor 郑育双
Owner LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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