Mixing device for producing fruit mousse and using method

Abstract

The invention relates to a mixing device for producing fruit mousse and a using method, and belongs to the field of mixing equipment, the mixing device comprises a dissolving barrel, a feeding port is formed in the top end of the dissolving barrel, a crushing device is arranged at the position, close to the feeding port, of the dissolving barrel, a stirring and hammering device is arranged in the dissolving barrel, and a temperature control jacket is arranged outside the dissolving barrel; a first discharging pipe is arranged at the bottom end of the dissolving barrel in a penetrating mode, a first discharging valve is arranged on the first discharging pipe, the end, away from the dissolving barrel, of the first discharging pipe is fixedly connected and communicated with a mixing tank, a feeding port is formed in the top end of the mixing tank, and a discharging port is formed in the bottom end of the mixing tank. Fruit and gelatin are crushed through the crushing device and stirred and beaten through the stirring and hammering device, on one hand, the fineness of puree is improved, the taste of a finished product is improved, on the other hand, the gelatin is crushed into small pieces and can be quickly dissolved into fruit pulp, and effective mixing of the gelatin and the fruit pulp is achieved at a low temperature; and the mouth feel and the flavor of the mousse are improved.

Description

technical field [0001] The present application relates to the field of mixing equipment, in particular to a mixing device for producing fruit mousse and a method for using it. Background technique [0002] Fruit mousse is usually made by mixing fruit puree, gelatin, sugar, and whipped cream evenly and refrigerating. Gelatin is a colloid extracted from animal bones (mostly bovine or fish bones), and its main component is protein. It swells with water at room temperature and needs to be heated to dissolve. [0003] For related technologies, please refer to the Chinese invention patent application publication number CN108812924A, which discloses a preparation method of fruit mousse. The specific steps are S1. Mix the compound gum and fruit puree evenly and heat to 70-80°C to obtain a pectin solution; S2. Mix the whipped cream with fine sugar and beat the mixture with an egg beater until the whipped cream has lines but no lines When the whipped cream will disappear immediatel...

AI Technical Summary

Problems solved by technology

[0004] In view of the related technologies mentioned above, the inventor found that in the production process of fruit mousse, it is necessary to mix and heat the fruit puree and gelatin until the gelatin dissolves. The heating temperature is not enough to dissolve the gelatin, which affects the taste of the mousse, and the heating temperature is too high. Affects the flavor of the puree

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