Manufacturing method of siraitia grosvenorii mousse cake and mousse cake
A technology of fruit mousse and Luo Han Guo, which is applied to the preparation method of Luo Han Guo Mousse cake and the field of the mousse cake made therefrom, can solve the problems of insufficient attractiveness of different groups of people, insufficient functional components, unfavorable human health, etc. Effects of onset of vascular disease, improved health performance, and reduced risk of dental caries
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Embodiment 1
[0023] A preparation method of mangosteen mousse cake, comprising the following steps:
[0024] a. Crush 20 parts of Luo Han Guo into small pieces with a side length of 0.5 cm, boil it with a tea maker at 90°C for 25 minutes, then filter it through an 80-mesh sieve, and cool it for later use;
[0025] B, dry konjac chips are pulverized, ground, and impurities are separated to obtain 5 parts of konjac flour;
[0026] c. Mix 45 parts of white sugar, 60 parts of milk, Luo Han Guo, and 40 parts of egg yolk, and heat to 80°C while stirring;
[0027] d. Add 3 parts of gelatin soaked in cold water and konjac flour made into a paste with water at 50°C, and stir until dissolved;
[0028] e. Let the mixture cool to 30°C, add 3 parts of lemon juice and stir evenly;
[0029] f. 260 parts of whipping cream are sent to 5 distributions;
[0030] g. Pass the mixture through an 80-mesh sieve, add it to the light cream that has been whipped to 50%, and stir evenly;
[0031] h. Pour the even...
Embodiment 2
[0034] A preparation method of mangosteen mousse cake, comprising the following steps:
[0035] a. Crush 40 portions of Luo Han Guo into small pieces with a side length of 1 cm, boil it with a tea maker at 100°C for 30 minutes, then filter it through a 120-mesh sieve, and cool it for later use;
[0036] B, dry konjac chips are pulverized, ground, and impurities are separated to obtain 7 parts of konjac flour;
[0037] c. Mix 55 parts of white sugar, 80 parts of milk, Luo Han Guo, and 60 parts of egg yolk, and heat to 90°C while stirring;
[0038] d. Add 5 parts of gelatin soaked in cold water and konjac flour made into a paste with 70°C water, and stir until dissolved;
[0039] e. Let the mixture cool to 40°C, add 7 parts of lemon juice and stir well;
[0040] f, 340 parts of whipping cream sent to 7 distribution;
[0041] g. Pass the mixture through a 120-mesh sieve, add it to the light cream that has been whipped to 70%, and stir evenly;
[0042] h. Pour the evenly mixed...
Embodiment 3
[0045] A preparation method of mangosteen mousse cake, comprising the following steps:
[0046] a. Crush 30 parts of Luo Han Guo into small pieces with a side length of 0.75 cm, boil it with a tea maker at 95°C for 27 minutes, then filter it through a 100-mesh sieve, and cool it for later use;
[0047] B, dry konjac chips are pulverized, ground, and impurities are separated to obtain 5 parts of konjac flour;
[0048] c. Mix 50 parts of white sugar, 70 parts of milk, Luo Han Guo, and 50 parts of egg yolk, and heat to 85°C while stirring;
[0049] d. Add 4 parts of gelatin soaked in cold water and konjac flour made into a paste with 60°C water, and stir until dissolved;
[0050] e. Let the mixture cool down to 35°C, add 5 parts of lemon juice and stir evenly;
[0051] f, 300 parts of whipping cream sent to 6 distribution;
[0052] g. Pass the mixture through a 100-mesh sieve, add it to the light cream that has been whipped to 60%, and stir evenly;
[0053] h. Pour the evenly...
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