Mousse concentrated premixed flour capable of realizing repeated unfreezing of product
By preparing and applying mousse concentrated premix powder containing specific raw materials, combined with appropriate amount of water and other materials, the shortcomings of baked products in water retention and oral properties are solved, and repeated thawing and high-quality product effects are achieved.
Patent Information
- Application Number
- CN202411335184.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-24
- Publication Date
- 2024-12-27
AI Technical Summary
The prior art cannot guarantee the water retention and repeated thawing of the product when making baked products, and the oral properties are poor.
Use a mousse concentrate premix powder containing sodium citrate, potassium dihydrogen phosphate, gelatin, carrageenan, locust bean gum and maltose powder, and prepare it by crushing, grinding, screening and stirring, combining with appropriate amount of water and whipping. Materials such as egg yolks, whipped cream and chocolate control the temperature and filtration process to ensure the uniformity and delicateness of the product.
It effectively improves the water retention and oral properties of the product, achieves repeated thawing without water, and improves the production quality of the product.
Smart Images
Figure CN119184285A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to a mousse concentrated premix powder capable of realizing repeated thawing of a product. Background Art
[0002] Mousse, like pudding, is a kind of dessert. It originated in France and is softer than pudding and melts in the mouth. Mousse also refers to a gelatinous substance. Mousse in English is mousse, which is a jelly-like dessert that can be eaten directly or used as a layer in a cake. It is usually made of gelatin by adding cream and coagulant to create a thick jelly effect. It is made by gelatin coagulating cheese and fresh cream and can be eaten without baking. It is a representative of today's high-end cakes. It needs to be refrigerated at low temperatures in summer and can be stored for 3-5 days without refrigeration in winter. The most important thing in making mousse is the jelly ingredients such as agar, fish gelatin powder, jelly powder, etc. There is also a special mousse powder. In addition, the biggest feature of the production is that the egg whites, egg yolks, and fresh cream in the recipe must be beaten with sugar separately, and then mixed together, so the texture is relatively soft, a bit like whipped fresh cream. The jelly ingredients used in mousse are animal glue, so it needs to be stored in a low temperature place.
[0003] At present, when making baked products, it is generally impossible to ensure the water retention and repeated thawing of the products, and the melting property is not good. Using mousse concentrated premix powder, adding it in a certain proportion during the production of baked products can effectively improve the water retention and melting property, and can achieve repeated thawing. Summary of the invention
[0004] 1. Technical issues to be solved
[0005] In view of the deficiencies in the prior art, the present invention provides a mousse concentrated premix powder that can achieve repeated thawing of products, thereby solving the problems that, when making baked products, the water retention of the products cannot be guaranteed and repeated thawing cannot be achieved, and the melting property of the products is poor.
[0006] (II) Technical solution
[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a mousse concentrated premix powder that can realize repeated thawing of the product, the raw materials of which include, by weight: 3-5g sodium citrate, 2-3g potassium dihydrogen phosphate, 64-66g gelatin, 5-6g carrageenan, 3-5g locust bean gum and 17-18g maltose powder.
[0008] Preferably, the raw materials include, by weight: 4 g sodium citrate, 2.9 g potassium dihydrogen phosphate, 65 g gelatin, 5.6 g carrageenan, 4 g locust bean gum and 17.7 g maltose powder.
[0009] Preferably, the raw materials include, by weight: 3 g sodium citrate, 2 g potassium dihydrogen phosphate, 64 g gelatin, 5 g carrageenan, 3 g locust bean gum and 17 g maltose powder.
[0010] Preferably, the raw materials include, by weight: 5 g sodium citrate, 3 g potassium dihydrogen phosphate, 66 g gelatin, 6 g carrageenan, 5 g locust bean gum and 18 g maltose powder.
[0011] The present invention also provides a method for preparing a mousse concentrated premix powder capable of achieving repeated thawing of the product, which specifically comprises the following steps:
[0012] S1, grinding sodium citrate and potassium dihydrogen phosphate with a pulverizer, the grinding time is controlled to be 10-30s, to obtain a mixed powder;
[0013] S2. After confirming that the crushing and grinding is completed, 80% of the crushed and ground mixed powder is screened through a 50-70 mesh sieve, and then the materials that have not passed the sieve are mixed with the sieved materials and wait for use;
[0014] S3. Add the crushed and ground materials, gelatin, carrageenan, locust bean gum and maltose powder into a mixing mixer according to a certain proportion and stir until they are evenly mixed. Finally, weigh and package according to the filling specifications to obtain the mousse concentrated premix powder that can realize repeated thawing of the product.
[0015] The present invention also provides a method for using the mousse concentrated premix powder capable of achieving repeated thawing of the product in making food, which specifically comprises the following steps:
[0016] T1. Take 10 g of the prepared concentrated mousse premix according to claim 5 and mix it with an appropriate amount of water for later use, add fine sugar to 80 g of water and cook it to 110-120° C., add 80 g of whipped egg yolk and 100 g of whole egg, then add the brewed concentrated mousse premix, mix well and filter;
[0017] T2. Melt 250g bittersweet chocolate in water and add it in. The water temperature is controlled at 80℃. Finally, add 500g whipped vegetable cream, 250g animal cream and 20g Cointreau and pour into the mold. When pouring into the mold, it is necessary to ensure that there are no bubbles evenly to reflect the layering of the product. Add a little powdered sugar or a little oil to the inner layer of the mold that contacts the mousse to lubricate it for easy demoulding.
[0018] T3. Melt 1500g bittersweet chocolate in water, add 750g full-fat evaporated milk (for baking) and 50g white oil, mix well, then add crystal pectin and 20g Cointreau, mix well to complete the ganache part. After the mousse is frozen and demoulded, pour the ganache part on it. It cannot be frozen for a long time after pouring the ganache, and it should be controlled within 20-40min. Finally, the mousse concentrated premix powder that can realize repeated thawing of the product is obtained. When used in food making, the product has good water retention and taste. At the same time, the product can be repeatedly thawed without water, which greatly improves the product production quality.
[0019] Preferably, the beaten egg yolk paste in step T1 will have coarse and fine particles, so the filtration step needs to be finely filtered using a sieve with a mesh size of 100-150 to achieve a delicate texture.
[0020] Preferably, when whipping the vegetable and animal cream in step T2, first add the vegetable cream and beat for 6 minutes, then add the animal cream and mix and whip, so as to have a better and more delicate taste.
[0021] Preferably, the addition of appropriate wine during the preparation process of step T3 not only improves the smoothness but also brings out the aroma. The temperature when adding the wine needs to be the same as body temperature for the best result.
[0022] (III) Beneficial effects
[0023] The present invention provides a mousse concentrated premix powder that can realize repeated thawing of the product. Compared with the prior art, it has the following beneficial effects:
[0024] (1) Compared with traditional similar products, this concentrated mousse premix powder that can realize repeated thawing of products can effectively maintain the water retention of the product, is not easy to release water, can realize repeated thawing, and has better mouth-melting properties. The technical effect of the product is mainly reflected in the actual application process of the product, that is, making mousse cake products, etc.
[0025] (2) The mousse concentrated premix powder that can realize repeated thawing of the product, the preparation method thereof, in the egg yolk paste after being beaten, there will be more or less coarse and fine particles, so the filtering step needs to be carefully filtered with a fine mesh sieve to achieve a delicate feeling, and it needs to be ensured to be uniform and free of bubbles when poured into the mold to reflect the layered feeling of the product. A little powdered sugar or a little oil is added to the inner layer of the mold that contacts the mousse to facilitate demolding. Through the production steps above and the addition of the mousse concentrated premix powder, the final product has good water retention and mouth-melting properties, and the product can be repeatedly thawed without water, thereby greatly improving the product production quality. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 The present invention is a flow chart of the preparation method. DETAILED DESCRIPTION
[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] See also Figure 1 The embodiments of the present invention provide three technical solutions: a mousse concentrated premix powder capable of achieving repeated thawing of the product, specifically including the following embodiments:
[0029] Example 1: A mousse concentrated premix powder capable of achieving repeated thawing of the product, the raw materials of which include, by weight: 4 g sodium citrate, 2.9 g potassium dihydrogen phosphate, 65 g gelatin, 5.6 g carrageenan, 4 g locust bean gum and 17.7 g maltose powder.
[0030] The embodiment of the present invention also provides a method for preparing a mousse concentrated premix powder capable of achieving repeated thawing of the product, which specifically comprises the following steps:
[0031] S1, grinding sodium citrate and potassium dihydrogen phosphate with a pulverizer, the grinding time is controlled to be 20s, to obtain a mixed powder;
[0032] S2. After confirming that the crushing and grinding is completed, 80% of the crushed and ground mixed powder is screened through a 60-mesh sieve, and then the materials that have not passed the sieve are mixed with the sieved materials and wait for use;
[0033] S3. Add the crushed and ground materials, gelatin, carrageenan, locust bean gum and maltose powder into a mixing mixer according to a certain proportion and stir until they are evenly mixed. Finally, weigh and package according to the filling specifications to obtain the mousse concentrated premix powder that can realize repeated thawing of the product.
[0034] The embodiment of the present invention also provides a method for using the mousse concentrated premix powder in making food, which can realize repeated thawing of the product, and specifically comprises the following steps:
[0035] T1. Take 10 g of the prepared mousse concentrated premix powder according to claim 5 and mix it with an appropriate amount of water for later use. Add fine sugar to 80 g of water and cook it to 115° C. Add 80 g of whipped egg yolk and 100 g of whole egg, then add the brewed mousse concentrated premix powder, mix well and filter. The whipped egg yolk paste will have coarse and fine particles, so the filtration process needs to be finely filtered with a sieve with a mesh number of 130 to achieve a delicate feeling;
[0036] T2. Melt 250g bittersweet chocolate in water and add it in. The water temperature is controlled at 80℃. Finally, add 500g whipped vegetable cream, 250g animal cream and 20g Cointreau and pour into the mold. When pouring into the mold, it is necessary to ensure that there are no bubbles evenly to reflect the layering of the product. Add a little powdered sugar or a little oil to the inner layer of the mold that contacts the mousse for easy demoulding. When whipping the animal and vegetable cream, first add the vegetable cream and beat for 6 minutes, then add the animal cream and mix and whip, so that the taste is better and more delicate;
[0037] T3. Melt 1500g of bittersweet chocolate in water, add 750g of whole-fat evaporated milk (for baking) and 50g of white oil, mix well, then add crystal pectin and 20g of Cointreau, mix well to complete the ganache part. After the mousse is frozen and demoulded, pour the ganache part on it. It cannot be frozen for a long time after pouring the ganache, and it should be controlled within 30 minutes. Finally, the mousse concentrated premix powder that can realize repeated thawing of the product is obtained. When making food, the product has good water retention and taste. At the same time, the product can be repeatedly thawed without water, which greatly improves the product production quality. In the production process, the addition of appropriate amount of wine not only improves the smoothness but also brings fragrance. The temperature when adding the wine needs to be the same as body temperature for the best result.
[0038] Example 2: A mousse concentrated premix powder capable of achieving repeated thawing of the product, the raw materials of which include, by weight: 3 g sodium citrate, 2 g potassium dihydrogen phosphate, 64 g gelatin, 5 g carrageenan, 3 g locust bean gum and 17 g maltose powder.
[0039] The embodiment of the present invention also provides a method for preparing a mousse concentrated premix powder capable of achieving repeated thawing of the product, which specifically comprises the following steps:
[0040] S1, grinding sodium citrate and potassium dihydrogen phosphate with a pulverizer, the grinding time is controlled to be 10s, to obtain a mixed powder;
[0041] S2. After confirming that the crushing and grinding is completed, 80% of the crushed and ground mixed powder is screened through a 50-mesh sieve, and then the materials that have not passed the sieve are mixed with the sieved materials and wait for use;
[0042] S3. Add the crushed and ground materials, gelatin, carrageenan, locust bean gum and maltose powder into a mixing mixer according to a certain proportion and stir until they are evenly mixed. Finally, weigh and package according to the filling specifications to obtain the mousse concentrated premix powder that can realize repeated thawing of the product.
[0043] The embodiment of the present invention also provides a method for using the mousse concentrated premix powder in making food, which can realize repeated thawing of the product, and specifically comprises the following steps:
[0044] T1. Take 10 g of the prepared mousse concentrated premix powder according to claim 5 and mix it with an appropriate amount of water for later use. Add fine sugar to 80 g of water and cook it to 110° C. Add 80 g of whipped egg yolk and 100 g of whole egg, then add the brewed mousse concentrated premix powder, mix well and filter. The whipped egg yolk paste will have coarse and fine particles, so the filtration process needs to be finely filtered with a sieve with a mesh number of 100 to achieve a delicate feeling;
[0045] T2. Melt 250g bittersweet chocolate in water and add it in. The water temperature is controlled at 80℃. Finally, add 500g whipped vegetable cream, 250g animal cream and 20g Cointreau and pour into the mold. When pouring into the mold, it is necessary to ensure that there are no bubbles evenly to reflect the layering of the product. Add a little powdered sugar or a little oil to the inner layer of the mold that contacts the mousse for easy demoulding. When whipping the animal and vegetable cream, first add the vegetable cream and beat for 6 minutes, then add the animal cream and mix and whip, so that the taste is better and more delicate;
[0046] T3. Melt 1500g of bittersweet chocolate in water, add 750g of full-fat evaporated milk (for baking) and 50g of white oil, mix well, then add crystal pectin and 20g of Cointreau, mix well to complete the ganache part. After the mousse is frozen and demoulded, pour the ganache part on it. It cannot be frozen for a long time after pouring the ganache, and it should be controlled within 20 minutes. Finally, the mousse concentrated premix powder that can realize repeated thawing of the product is obtained. When making food, the product has good water retention and taste. At the same time, the product can be repeatedly thawed without water, which greatly improves the product production quality. In the production process, the addition of appropriate wine not only improves the smoothness but also brings fragrance. The temperature when adding wine needs to be the same as body temperature for the best result.
[0047] Example 3: A mousse concentrated premix powder capable of achieving repeated thawing of the product, the raw materials of which include, by weight: 5g sodium citrate, 3g potassium dihydrogen phosphate, 66g gelatin, 6g carrageenan, 5g locust bean gum and 18g maltose powder.
[0048] The embodiment of the present invention also provides a method for preparing a mousse concentrated premix powder capable of achieving repeated thawing of the product, which specifically comprises the following steps:
[0049] S1, grinding sodium citrate and potassium dihydrogen phosphate with a pulverizer, the grinding time is controlled to be 30s, to obtain a mixed powder;
[0050] S2. After confirming that the crushing and grinding is completed, 80% of the crushed and ground mixed powder is screened through a 70-mesh sieve, and then the materials that have not passed the sieve are mixed with the sieved materials and wait for use;
[0051] S3. Add the crushed and ground materials, gelatin, carrageenan, locust bean gum and maltose powder into a mixing mixer according to a certain proportion and stir until they are evenly mixed. Finally, weigh and package according to the filling specifications to obtain the mousse concentrated premix powder that can realize repeated thawing of the product.
[0052] The embodiment of the present invention also provides a method for using the mousse concentrated premix powder in making food, which can realize repeated thawing of the product, and specifically comprises the following steps:
[0053] T1. Take 10 g of the prepared mousse concentrated premix powder according to claim 5 and mix it with an appropriate amount of water for later use. Add fine sugar to 80 g of water and cook it to 120° C. Add 80 g of whipped egg yolk and 100 g of whole egg, then add the brewed mousse concentrated premix powder, mix well and filter. The whipped egg yolk paste will have coarse and fine particles, so the filtration process needs to be finely filtered with a sieve with a mesh number of 150 to achieve a delicate feeling.
[0054] T2. Melt 250g bittersweet chocolate in water and add it in. The water temperature is controlled at 80℃. Finally, add 500g whipped vegetable cream, 250g animal cream and 20g Cointreau and pour into the mold. When pouring into the mold, it is necessary to ensure that there are no bubbles evenly to reflect the layering of the product. Add a little powdered sugar or a little oil to the inner layer of the mold that contacts the mousse for easy demoulding. When whipping the animal and vegetable cream, first add the vegetable cream and beat for 6 minutes, then add the animal cream and mix and whip, so that the taste is better and more delicate;
[0055] T3. Melt 1500g of bittersweet chocolate in water, add 750g of whole-fat evaporated milk (for baking) and 50g of white oil, mix well, then add crystal pectin and 20g of Cointreau, mix well to complete the ganache part. After the mousse is frozen and demoulded, pour the ganache part on it. It cannot be frozen for a long time after pouring the ganache, and it should be controlled within 40 minutes. Finally, the mousse concentrated premix powder that can realize repeated thawing of the product is obtained. When making food, the product has good water retention and mouth-melting properties. At the same time, the product can be repeatedly thawed without water, which greatly improves the product production quality. The addition of appropriate amount of wine in the production process not only improves the smoothness but also brings fragrance. The temperature when adding the wine needs to be the same as body temperature for the best result.
[0056] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.
[0057] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.
[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A mousse concentrated premix powder capable of achieving repeated thawing of the product, characterized in that: The raw materials include, by weight: 3-5g of sodium citrate, 2-3g of potassium dihydrogen phosphate, 64-66g of gelatin, 5-6g of carrageenan, 3-5g of locust bean gum and 17-18g of maltose powder.
2. The mousse concentrated premix powder capable of achieving repeated thawing of the product according to claim 1, characterized in that: The raw materials include, by weight: 4g sodium citrate, 2.9g potassium dihydrogen phosphate, 65g gelatin, 5.6g carrageenan, 4g locust bean gum and 17.7g maltose powder.
3. The mousse concentrated premix powder capable of achieving repeated thawing of the product according to claim 1, characterized in that: The raw materials include, by weight: 3g sodium citrate, 2g potassium dihydrogen phosphate, 64g gelatin, 5g carrageenan, 3g locust bean gum and 17g maltose powder.
4. The mousse concentrated premix powder capable of achieving repeated thawing of the product according to claim 1, characterized in that: The raw materials include, by weight: 5g sodium citrate, 3g potassium dihydrogen phosphate, 66g gelatin, 6g carrageenan, 5g locust bean gum and 18g maltose powder.
5. A method for preparing the mousse concentrated premix powder capable of achieving repeated thawing of the product as claimed in any one of claims 1 to 4, characterized in that: The specific steps include: S1, grinding sodium citrate and potassium dihydrogen phosphate with a pulverizer, the grinding time is controlled to be 10-30s, to obtain a mixed powder; S2. After confirming that the crushing and grinding is completed, 80% of the crushed and ground mixed powder is screened through a 50-70 mesh sieve, and then the materials that have not passed the sieve are mixed with the sieved materials and wait for use; S3. Add the crushed and ground materials, gelatin, carrageenan, locust bean gum and maltose powder into a mixing mixer according to a certain proportion and stir until they are evenly mixed. Finally, weigh and package according to the filling specifications to obtain the mousse concentrated premix powder that can realize repeated thawing of the product.
6. A method for using the mousse concentrated premix powder capable of achieving repeated thawing of products according to claim 1 in making food, characterized in that: The specific steps include: T1. Take 10 g of the prepared concentrated mousse premix according to claim 5 and mix it with an appropriate amount of water for later use, add fine sugar to 80 g of water and cook it to 110-120° C., add 80 g of whipped egg yolk and 100 g of whole egg, then add the brewed concentrated mousse premix, mix well and filter; T2. Melt 250g bittersweet chocolate in water and add it in. The water temperature is controlled at 80℃. Finally, add 500g whipped vegetable cream, 250g animal cream and 20g Cointreau and pour into the mold. When pouring into the mold, it is necessary to ensure that there are no bubbles evenly to reflect the layering of the product. Add a little powdered sugar or a little oil to the inner layer of the mold that contacts the mousse to lubricate it for easy demoulding. T3. Melt 1500g bittersweet chocolate in water, add 750g full-fat evaporated milk and 50g white oil, mix well, then add crystal pectin and 20g Cointreau, mix well to complete the ganache part. After the mousse is frozen and demoulded, pour the ganache part on it. After pouring the ganache, it cannot be frozen for a long time, and should be controlled within 20-40 minutes. Finally, the mousse concentrated premix powder that can be repeatedly thawed is obtained to make food.
7. The method for using the mousse concentrated premix powder capable of realizing repeated thawing of the product in making food according to claim 6, characterized in that: The beaten egg yolk paste in step T1 will have coarse and fine particles, so the filtration step needs to be carried out with a sieve with a mesh size of 100-150 to achieve a delicate texture.
8. The method for using the mousse concentrated premix powder capable of achieving repeated thawing of the product in making food according to claim 6, characterized in that: When whipping the vegetable and animal cream in step T2, first add the vegetable cream and beat for 6 minutes, then add the animal cream and mix and whip to make the taste more delicate.
9. The method for using the mousse concentrated premix powder capable of realizing repeated thawing of the product in making food according to claim 6, characterized in that: During the production process of step T3, adding appropriate amount of wine not only improves the finish but also brings fragrance. The temperature when adding the wine needs to be the same as body temperature for the best result.