Preparation method of fruit mousse

Abstract

The invention relates to the technical field of foods, in particular to a preparation method of fruit mousse. According to the preparation method disclosed by the invention, compounding gum is used for replacing gelatin for shaping during making of a mousse cake, the made fruit mousse is easy to demold, in the demolding course, shape damage of the fruit mousse cannot be caused, and the surface ofthe fruit mousse is even, so that through adoption of molds of different models, fancy fruit mousse having different models can be made. The fruit mousse prepared by the preparation method cannot deform after being stored at room temperature. An appropriate amount of the compounding gum is used, so that the mouth feel of the made fruit mousse does not have obvious difference from the mouth feel ofthe fruit mousse shaped through the gelatin.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of fruit mousse. Background technique [0002] Gelatin, also known as gelatin or isinglass, is a colloid extracted from animal bones (mostly bovine or fish bones). % water and inorganic salts, protein content accounts for more than 82%, is an ideal protein source. Gelatin is widely used in the production of mousse cakes, jelly and other desserts, mainly to stabilize the structure. Gelatine is usually added for molding when making mousse cakes. However, the mousse cake formed with gelatine needs to be stored in cold storage due to the characteristics of gelatine, and it is easy to melt and deform in a warm environment, and the mousse cake generally needs to be sealed to prevent the surface from producing a gelatinous surface. Because sugar will reduce the coagulation degree of gelatine, the more sugar content in the mousse cake, the softer it is, and the amoun...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems that existing gelatin-molded mousse cakes have limited sugar addition, easy melting and deformation at room temperature, and inconvenient storage. The fruit mousse is easy to demould, and can be made into complex shapes. It does not deform when stored at room temperature. The surface is not easy to produce a gelatinous layer, and the taste is not significantly different from that of fruit mousse formed with gelatin.

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