A mixing device for producing fruit mousse and its use method

Abstract

The application relates to a mixing device for producing fruit mousse and a method for using it, belonging to the field of mixing equipment, comprising a dissolving cylinder, a feeding port at the top of the dissolving cylinder, and a crushing device at a position near the feeding port of the dissolving cylinder , a stirring and beating device is arranged in the dissolving cylinder, a temperature control jacket is arranged outside the dissolving cylinder, a first discharging pipe is provided at the bottom end of the dissolving cylinder, and a first discharging valve is arranged on the first discharging pipe. One end of the discharge pipe away from the dissolving cylinder is fixedly connected and communicated with a mixing tank, the top of the mixing tank is provided with a feeding port, and the bottom end of the mixing tank is provided with a discharging port. In the present application, fruits and gelatin are crushed by a crushing device, and they are stirred and beating by a stirring and beating device. On the one hand, the fineness of the fruit puree is improved, and the taste of the finished product is improved; , to achieve effective mixing of gelatin and fruit pulp at a lower temperature, and improve the taste and flavor of mousse.

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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