Cold-processed puree mousse cake and preparation method thereof

Abstract

The invention discloses a cold-processed puree mousse cake which comprises a biscuit crumbling layer, a mousse lower layer, a jam lower layer, a mousse upper layer and a jam upper layer. The crumbled biscuit layer is prepared from the following raw materials in parts by weight: 5.7415% of crumbled biscuits and 2.2966% of butter; each of the mousse upper layer and the mousse lower layer is prepared from the following raw materials in parts by weight: 17.2246% of pure milk, 0.4593% of a compound thickening agent, 2.2966% of water, 2.2966% of white granulated sugar, 2.2966% of malt syrup, 2.9856% of cream, 28.1334% of puree and 11.4830% of unsalted butter; the jam lower layer is prepared from the following raw materials in parts by weight: 12.9184% of minced fruits, 3.1004% of drinking water and 0.1550% of a compound thickening agent; the jam upper layer is prepared from the following raw materials in parts by weight: 1.4354% of puree, 1.4354% of drinking water and 5.7415% of mirror jam, the mousse layers with multiple tastes are compounded, the flavor is unique, and meanwhile, the puree is filled in the mousse layers and between the mousse layers, so that the mousse is rich in vitamins and minerals, and has rich mouth feel.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a cold-processed fruit puree mousse cake and a preparation method thereof. Background Art

[0002] With the continuous development of science and technology and the continuous improvement of people's living standards, people's eating habits and dietary structure are also constantly changing. Most of the existing cakes are baked from flour, eggs, sugar and other raw materials. Mousse cakes have a pure, natural, fresh and smooth taste, without the greasy characteristics of cream cakes, and have a delicate and cool taste with a high freezing point. It meets people's pursuit of exquisite fashion and the concept of advocating a natural and healthy life, and is favored and respected by people.

[0003] Mousse cake is a kind of dessert. It is softer than pudding, melts in the mouth, tastes pleasant, and is deeply loved by consumers. However, the varieties of mousse cakes on the market are too monotonous. With the continuous improvement of people's living standards, the original cakes cannot meet the needs of modern people in terms of nutrition and taste. Summary of the invention

[0004] The purpose of the present invention is to solve the above technical problems and provide a cold-processed fruit puree mousse cake and a preparation method thereof. The cake has a mousse layer with multiple flavors and a unique flavor. At the same time, fruit puree is filled in and between the mousse layers, which is rich in vitamins and minerals and has a rich taste.

[0005] To achieve the above object, the technical scheme adopted by the present invention is as follows: a cold processed fruit puree mousse cake, comprising a biscuit crumb layer, a mousse lower layer, a jam lower layer, a mousse upper layer, and a jam upper layer, wherein the ratio of the biscuit crumb layer, the mousse lower layer, the jam lower layer, the mousse upper layer, and the jam upper layer is 1:8:2:8:1;

[0006] The biscuit crumb layer comprises the following raw materials in parts by weight: 5.7415% biscuit crumbs and 2.2966% butter;

[0007] The mousse upper layer and the mousse lower layer both include the following raw materials in parts by weight: 17.2246% pure milk, 0.4593% compound thickener, 2.2966% water, 2.2966% white sugar, 2.2966% maltose syrup, 2.9856% cream, 28.1334% fruit puree, and 11.4830% light cream;

[0008] The jam lower layer comprises the following raw materials in parts by weight: 12.9184% of fruit puree, 3.1004% of drinking water, and 0.1550% of a compound thickener;

[0009] The upper layer of the jam comprises the following raw materials in parts by weight: fruit puree 1.4354%, drinking water 1.4354%, glaze jam 5.7415%.

[0010] Its preparation method comprises the following steps: S1, making the biscuit crumb layer; S2, making the upper layer and the lower layer of mousse; S3, making the lower layer of jam; S4, making the upper layer of jam; S5, making the finished product; S6, packaging.

[0011] Preferably, the compound thickener of the present invention is one or a mixture of two of gelatin or carrageenan.

[0012] Preferably, the specific method of step S1 of the present invention is as follows: crush the biscuits according to the above parts by weight, and add butter and stir evenly for later use.

[0013] Preferably, the specific method of step S2 of the present invention is as follows: mix pure milk, compound thickener, water, granulated sugar, malt syrup, cream, fruit puree and light cream according to the above parts by weight, and stir evenly for later use.

[0014] Preferably, the specific method of step S3 of the present invention is as follows: mix fruit puree, drinking water and compound thickener according to the above parts by weight, and stir evenly for later use.

[0015] Preferably, the specific method of step S4 of the present invention is as follows: mix fruit puree, drinking water and glaze jam according to the above parts by weight, and stir evenly for later use.

[0016] Preferably, the specific method of step S5 of the present invention is as follows: S51, according to the above raw material ratio, pour the biscuit crumbs prepared in step S1 into a plastic box, press them into a flat shape and compact them, and smooth the surface to form a biscuit crumb layer; S52, fill the lower layer of mousse in step S2 on the surface of the biscuit crumb layer, and smooth the surface of the lower layer of mousse; S53, fill the lower layer of jam in step S3 on the surface of the lower layer of mousse, and smooth the surface of the lower layer of jam; S54, fill the upper layer of mousse in step S2 on the surface of the lower layer of jam, and smooth the surface of the upper layer of mousse; S55, fill the upper layer of jam in step S4 on the surface of the upper layer of mousse, and smooth the surface of the upper layer of jam; S56, send the plastic box into a rapid freezing tunnel at a temperature of -35°C to -65°C for freezing.

[0017] Preferably, the specific method of step S6 of the present invention is as follows: S61, stick a label on the surface of the plastic box; S62, detect the plastic box with a metal detector; S63, seal the plastic box.

[0018] Compared with the prior art, the present invention has the following beneficial effects: The present invention combines mousse layers of multiple flavors, with a unique flavor. At the same time, in the mousse layers, fruit puree is filled between the mousse layers, which contains rich vitamins and minerals and has a rich taste. Detailed implementation mode

[0019] The present invention will be further described below in conjunction with embodiments. The implementation modes of the present invention include but are not limited to the following embodiments.

[0020] Embodiment 1

[0021] A cold-processed fruit puree mousse cake, comprising a cookie crumb layer, a lower mousse layer, a lower jam layer, an upper mousse layer, and an upper jam layer;

[0022] The cookie crumb layer comprises the following raw materials in parts by weight: cookie crumbs 5.7415%, butter 2.2966%;

[0023] Both the upper mousse layer and the lower mousse layer comprise the following raw materials in parts by weight: pure milk 17.2246%, gelatin 0.4593%, water 2.2966%, granulated sugar 2.2966%, malt syrup 2.2966%, cream 2.9856%, fruit puree 28.1334%, light cream 11.4830%;

[0024] The lower jam layer comprises the following raw materials in parts by weight: fruit puree 12.9184%, drinking water 3.1004%, carrageenan 0.1550%;

[0025] The upper jam layer comprises the following raw materials in parts by weight: fruit puree 1.4354%, drinking water 1.4354%, mirror jam 5.7415%;

[0026] Among them, the weight ratio between the cookie crumb layer, the lower mousse layer, the lower jam layer, the upper mousse layer, and the upper jam layer is 1:8:2:8:1.

[0027] The fruit puree is one or a mixture of two or more of purple grape puree, strawberry puree, mango puree, passion fruit puree, blueberry puree, mulberry puree, and other fruit purees.

[0028] A method for making a cold-processed fruit puree mousse cake, comprising the following steps:

[0029] S1. Making the cookie crumb layer: Crush the cookies according to the above parts by weight, and add butter and stir evenly for later use.

[0030] S2. Making the upper mousse layer and the lower mousse layer: Mix pure milk, compound thickener, water, granulated sugar, malt syrup, cream, fruit puree, and light cream according to the above parts by weight, and stir evenly for later use.

[0031] S3. Make the lower layer of jam: Mix the fruit puree, drinking water and compound thickener according to the above weight parts, stir evenly and set aside.

[0032] S4. Make the upper layer of jam: Mix the fruit puree, drinking water and mirror jam according to the above weight parts, stir evenly and set aside.

[0033] S5. Make the finished product: S51. According to the above raw material ratio, pour the cookie crumbs prepared in step S1 into a plastic box, press them into a flat shape and compact them, and smooth the surface to form a cookie crumb layer; S52. Fill the lower layer of mousse in step S2 on the surface of the cookie crumb layer, and smooth the surface of the lower layer of mousse; S53. Fill the lower layer of jam in step S3 on the surface of the lower layer of mousse, and smooth the surface of the lower layer of jam; S54. Fill the upper layer of mousse in step S2 on the surface of the lower layer of jam, and smooth the surface of the upper layer of mousse; S55. Fill the upper layer of jam in step S4 on the surface of the upper layer of mousse, and smooth the surface of the upper layer of jam; S56. Send the plastic box into a rapid freezing tunnel at a temperature of -35°C to -65°C for freezing.

[0034] S6. Packaging: S61. Stick a label on the surface of the plastic box; S62. Detect the plastic box with a metal detector; S63. Seal the plastic box.

[0035] The above embodiments are only the preferred embodiments of the present invention and should not be used to limit the protection scope of the present invention. Any meaningless changes or polish made on the main design concept and spirit of the present invention, as long as the technical problems solved are still the same as those of the present invention, should be included in the protection scope of the present invention.

Claims

1. A cold-processed puree mousse cake, characterized in that: It includes a cookie crumb layer, a lower mousse layer, a lower jam layer, an upper mousse layer, and an upper jam layer. The ratio among the cookie crumb layer, the lower mousse layer, the lower jam layer, the upper mousse layer, and the upper jam layer is 1:8:2:8:

1. The cookie crumb layer includes the following raw materials in parts by weight: cookie crumbs 5.7415%, butter 2.2966%. Both the upper mousse layer and the lower mousse layer include the following raw materials in parts by weight: pure milk 17.2246%, compound thickener 0.4593%, water 2.2966%, granulated sugar 2.2966%, malt syrup 2.2966%, cream 2.9856%, fruit puree 28.1334%, light cream 11.4830%. The lower jam layer includes the following raw materials in parts by weight: fruit puree 12.9184%, drinking water 3.1004%, compound thickener 0.1550%. The upper jam layer includes the following raw materials in parts by weight: fruit puree 1.4354%, drinking water 1.4354%, mirror jam 5.7415%. Its preparation method includes the following steps: S1, making the cookie crumb layer; S2, making the upper mousse layer and the lower mousse layer; S3, making the lower jam layer; S4, making the upper jam layer; S5, making the finished product; S6, packaging.

2. The fruit puree mousse cake processed by cold working according to claim 1, wherein: The compound thickener is one or a mixture of two of gelatin or carrageenan.

3. A cold-processed fruit puree mousse cake according to claim 1, characterized in that: The specific method of the step S1 is as follows: Crush the cookies according to the above parts by weight, and add butter and stir evenly for later use.

4. A cold-processed puree mousse cake according to claim 1, characterized in that: The specific method of the step S2 is as follows: Mix pure milk, compound thickener, water, granulated sugar, malt syrup, cream, fruit puree, and light cream according to the above parts by weight, and stir evenly for later use.

5. A cold-processed puree mousse cake according to claim 1, characterized in that: The specific method of the step S3 is as follows: Mix fruit puree, drinking water, and compound thickener according to the above parts by weight, and stir evenly for later use.

6. A cold-processed puree mousse cake according to claim 1, characterized in that: The specific method of the step S4 is as follows: Mix fruit puree, drinking water, and mirror jam according to the above parts by weight, and stir evenly for later use.

7. A cold-processed puree mousse cake according to claim 1, characterized in that: The specific method of the step S5 is as follows: S51, according to the above raw material ratio, pour the cookie crumbs prepared in the step S1 into a plastic box, press them into a flat shape and compact them, and smooth the surface to form a cookie crumb layer; S52, fill the lower mousse layer in the step S2 on the surface of the cookie crumb layer, and smooth the surface of the lower mousse layer; S53, fill the lower jam layer in the step S3 on the surface of the lower mousse layer, and smooth the surface of the lower jam layer; S54, fill the upper mousse layer in the step S2 on the surface of the lower jam layer, and smooth the surface of the upper mousse layer; S55, fill the upper jam layer in the step S4 on the surface of the upper mousse layer, and smooth the surface of the upper jam layer; S56, send the plastic box into a rapid freezing tunnel with a temperature of -35°C - -65°C for freezing.

8. A cold-processed puree mousse cake according to claim 1, characterized in that: The specific method of the step S6 is as follows: S61, stick a label on the surface of the plastic box; S62, detect the plastic box through a metal detector; S63, seal the plastic box.