Frozen mousse cake and processing process

A mousse cake and processing technology, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of no delicate feeling, affecting the taste of cakes, deformation, etc.

Pending Publication Date: 2020-09-29
珠海蓝莓食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply mix the cake with the mousse. The cake is prone to dehydration and deformation under low temperature storage, resulting in a granulated taste of the cake after low temperature storage, without a delicate feeling, which greatly affects the taste of the cake.

Method used

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  • Frozen mousse cake and processing process
  • Frozen mousse cake and processing process
  • Frozen mousse cake and processing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Production of fruit puree mousse: beat blueberries with skin, add 39.8% preserved fruit syrup to 60% fruit pulp and boil (100-102°C), then add 0.2% citric acid, boil (100-102°C) and concentrate to sugar content 70%, that is, fruit puree, 50% fruit puree, mixed with 41.3% cream, 8.3% white sugar, 0.4% gelatin, cooled to room temperature (about 25°C).

[0034] (2) Beating eggs: The temperature of the eggs during beating has a great influence on the final shape and taste of the cake. The temperature of the eggs is controlled at 13°C. This temperature is our innovative temperature range, which directly affects the final shape and taste of the product. Put 49% egg liquid, 15.4% white sugar, 4.6% pure milk, and 4.6% cheese into the blender, beat at medium speed for 8-10 minutes, then switch to high speed to make the sugar dissolve in the egg liquid quickly, And continuously beat and mix in the air to form a foam structure mixed with egg sugar, and stop whipping when the v...

Embodiment 2

[0043] (1) Production of fruit puree mousse: Durian shelled and beaten, add 35% preserved fruit syrup to 60% fruit pulp and boil (100-102°C), then add 0.18% citric acid, boil (100-102°C) and concentrate to sugar content 70%, that is, fruit puree, 50% fruit puree, mixed with 40% cream, 7% white sugar, 0.35% gelatin, cooled to room temperature (about 25°C).

[0044] (2) Beating eggs: The temperature of the eggs when beating the eggs has a great influence on the final shape and taste of the cake. The temperature of the eggs is controlled at 15°C. Put 49% egg liquid, 13% white sugar, 4% pure milk, and 4% cheese into the blender, beat at medium speed for 8-10 minutes, and then switch to high speed to dissolve the sugar in the egg liquid quickly. And constantly beat and mix in the air to form a foam structure mixed with egg sugar, and stop whipping when the volume of the foam structure increases to 1.5 times the original volume;

[0045] (3) Batter preparation: add 20% wheat flour ...

Embodiment 3

[0053] (1) Production of fruit puree mousse: remove the core of mango and mix blueberries of equal quality for beating, add 45% preserved fruit syrup to 60% fruit pulp and boil (100-102°C), then add 0.22% citric acid, boil (100-102 ℃) concentrated to a sugar content of 70% to obtain fruit puree, 50% fruit puree is mixed with 45% cream, 9% white sugar, and 0.5% gelatin, and cooled to room temperature (about 25°C).

[0054] (2) Beating eggs: The temperature of the eggs when beating the eggs has a great influence on the final shape and taste of the cake. The temperature of the eggs is controlled at 10°C. Put 49% egg liquid, 16% white sugar, 5.5% pure milk, and 4.5% cheese into the blender, beat at medium speed for 8-10 minutes, then switch to high speed to make the sugar dissolve quickly in the egg liquid, And continuously beat and mix in the air to form a foam structure mixed with egg sugar, and stop whipping when the volume of the foam structure increases to twice the original ...

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Abstract

The invention relates to a processing process of frozen mousse cake, and belongs to the field of food processing. The processing process of the frozen mousse cake comprises the following steps of mixing egg liquid, sugar, milk and cheese, and beating the mixture to a foamy state to prepare an egg and sugar mixed solution; then, uniformly mixing flour with the egg and sugar mixed solution and vegetable oil; putting obtained flour paste into a mold to be baked; then, adding fruit puree mousse; and after packaging, putting the materials at a temperature of -18 to -25 DEG C to be frozen and stored. A product prepared by the invention has the cool fresh and fine mouthfeel of ice cream, and also has the fragrant sweet and soft taste of cake. According to the technical scheme, by controlling thetemperature of beating the egg and sugar mixed solution to the foamy state, the prepared cake can still maintain the original cake flavor without granular sensation at the storage temperature of ice cream products, the taste is fine and smooth, and is integrated with the mouthfeel of the ice cream. In the technical scheme, fruit pulp is selected from blueberries, mangoes and durian; based on the matching and combination principle of three-primary colors, the full visible spectrum coverage of product colors is realized; the colors are rich; and the selectivity is high.

Description

technical field [0001] The invention relates to the processing of frozen food, in particular to a frozen mousse cake and its processing technology. Background technique [0002] Cake is a kind of cake that uses eggs, white sugar, and wheat flour as main raw materials, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. Fruit puree mousse is a frozen food made by mixing, sterilizing, homogenizing, and hardening with drinking water, fruit pulp, and preserved fruit as the main raw materials, adding appropriate amount of food additives. [0003] Cake and mousse are high-temperature food and low-temperature food, which have completely different tastes. However, fruit puree mousse and cake are often used together in pastry making, and mousse is usually stored at low temperature, and the taste of mousse is better after low temperature storage. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/24A21D13/28A21D2/34A21D2/18
CPCA21D13/06A21D13/24A21D13/28A21D2/34A21D2/181
Inventor 赵苑平
Owner 珠海蓝莓食品科技有限公司
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