Cake dough improver, mousse cake and method for preparing mousse cake

Abstract

The invention discloses a cake dough improver, a mousse cake and a method for preparing the mousse cake. The cake dough improver is prepared from raw materials in percentage by weight as follows: 2%-5% of an alkaline leavening agent, 2%-6% of an acidity regulator, 0.01%-30% of an emulsifier, 0.01%-0.1% of enzyme and the balance of a dispersant. The mousse cake comprises cake dough and a mousse layer, wherein the cake dough comprises the cake dough improver; and the mousse layer comprises a cream frothing stabilizer and a thickening and emulsifying stabilizer. The cake dough improver is added to the mousse cake, so that after the cake dough is frothed, coated and baked, the mousse cake tastes soft and creamy and can be continuously preserved for 9 months or longer under freezing and refrigeration conditions. The cream frothing stabilizer and the thickening and emulsifying stabilizer are added to the mousse layer of the mousse cake, the mousse cake is kept stable under long-term refrigeration and freezing conditions, water-oil separation cannot occur easily, and the cake is ensured to still taste fresh and moist under the long-term freezing condition and have a longer guarantee period.

Description

technical field [0001] The invention relates to the field of food processing technology, in particular to a cake embryo improving agent, a mousse cake and a method for preparing the mousse cake. Background technique [0002] Mousse cake originated in Paris, France. Mousse cake is to add various auxiliary materials that can improve the structure, taste and flavor of fresh cream, and through the control of temperature, the proportion of raw materials, and the mastery of pH value, the appearance, color and structure changes are enriched. . Mousse cake is the ultimate cake because of its exquisite material selection, exquisite craftsmanship, natural and pure taste, and endless combinations. It can usually be stored at low temperature for a week, and it can be kept for 3-5 days without refrigeration in winter. [0003] Mousse cake is a representative of high-end cakes. When the masters show their artistic inspiration and skills through the production of mousse cakes in the ca...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that frozen mousse cakes are prone to deformation, separation, oil-water precipitation and other undesirable phenomena after long-term refrigeration in the current technology, and cannot obtain a longer shelf life for freezing and refrigerating, and provide a method that can make the mousse cake A cake embryo improver that can be stored stably for a long time under refrigerated and frozen conditions;