CN103652214A

CN103652214A - Chocolate mousse powder

Info

Publication number: CN103652214A
Application number: CN201210329440.2A
Authority: CN
Inventors: 赵云财; 张超; 邢春艳
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2012-09-08
Filing date: 2012-09-08
Publication date: 2014-03-26

Abstract

The invention discloses chocolate mousse powder which consists of the following components in percentage by weight: 40-50% of white granulated sugar, 15-20% of cocoa powder, 15-18% of non-dairy creamer, 10-15% of gelatin and 5-12% of glucose and is prepared by preparing, mixing, sterilizing and packaging. The chocolate mousse powder can be used for preparing mousse as well as mousse stuffing of mousse cakes, split cakes, Swiss rolls, puff and dessert, and is suitable for bakeries, cake houses, chain stores of baking and the like. When the chocolate mousse powder is used for preparing chocolate mousse, the process is simple, convenient to operate and easy to understand; the prepared product is pure and natural in taste and delicate and cool in mouthfeel and has the characteristics of high-end frozen food; since multiple middle processes are reduced, the occurrence probability of the problems in quality, sanitation and the like is reduced, and the chocolate mousse powder has obvious advantages in production management, quality control, product standardization and the like.

Description

Chocolate Mu Si powder

Technical field

The invention belongs to food processing field, relate to a kind of Mu Si powder, especially a kind of chocolate Mu Si powder.

Background technology

Mu Si (mousse) is the dessert that a kind of milk freezes formula, and interlayer etc. can directly eat or make a cake.Mu Si cake appears at all Paris, FRAs of cuisines the earliest, and Mu Si is applied to can play the effect of stablizing and improving cake structure in cake, makes the external form of cake, color and luster, structure, taste changes more, quality is more natural, pure, freezing rear edible having a marvelous flavor.

The appearance of Mu Si goods had both met the consumption demand that people pursue exquisiteness, fashion, had met again people uphold natures, healthy life idea.Along with China in recent years, to cure industry in line with international standards, and Mu Si and Mu Si cake etc. appears in the cake room, cake chain store of China big and medium-sized cities in a large number, and becomes consumer, a kind of baked product that especially young man enjoys a lot.

Traditional Mu Si manufacture craft is loaded down with trivial details and complicated, each step has stricter requirement, not only make very trouble, and operating technology and more actual fabrication experience that need to be higher, add operation many, increased the probability that quality is unstable and microorganism exceeds standard, these are all unfavorable for further popularizing of Mu Si goods.

Summary of the invention

The object of the present invention is to provide a kind of chocolate Mu Si powder, with it, make chocolate Mu Si simple, convenient.

Chocolate Mu Si powder of the present invention, white granulated sugar, cocoa power, vegetable fat powder, gelatin, glucose, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, cocoa power 15%～20%, vegetable fat powder 15%～18%, gelatin 10%～15%, glucose 5%～12%

Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 80 mesh sieves;

Described cocoa power refers to high fat cocoa power;

Described gelatin refers to through pulverizing, cross the gelatin of 120 mesh sieves.

The preparation process of chocolate Mu Si powder is as follows:

(1) batching, mixing: in proportion white granulated sugar, cocoa power, vegetable fat powder, gelatin, glucose are placed in to batch mixer, fully stir, mix;

(2) sterilization, packing: the material mixing is packed after microwave sterilization, make chocolate Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The method of using chocolate Mu Si powder of the present invention to make chocolate Mu Si is as follows:

Raw material weight proportioning is chocolate Mu Si powder: pure water: plant fresh cream=1:3:3

(1) 1 part of chocolate Mu Si powder is joined in rustless steel container together with 3 parts of pure water, heating water bath, to 80-85 ℃, heats while stirring, and after dissolving completely, is cooled to 15 ℃, obtains a material.

(2) 3 parts of plant fresh creams are dismissed to 2.5～3 times of original volumes, first get 1 part of plant fresh cream of dismissing and a and expect to mix, obtain b material; Again remaining 2 parts of plant fresh creams are joined in b material, stir, obtain c material.

(3) immediately c material is packed in mould or packing container ,-15 ℃～-18 ℃ moulding in freezing 2 hours, be chocolate Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Use chocolate Mu Si powder of the present invention to make chocolate and admire at this moment, technique is simple, easy to operate, be easy to grasp, and the product pure taste of preparation, nature, delicate mouthfeel is nice and cool, has the feature of senior Ice, does not lose true essence and the classical style of chocolate Mu Si.

Chocolate Mu Si powder of the present invention can be used for making mousse, can, for making the Mu Si fillings of Mu Si cake, stripping and slicing cake, swiss roll, bubble cottonrose hibiscus, sweets, be applicable to bakery, cake room, bake the uses such as chain store again.While using chocolate Mu Si powder of the present invention to make chocolate Mu Si goods, owing to having reduced many middle operations, and then reduced the probability of problems such as occurring quality, health, therefore at the aspects such as standardization of production management, quality control, product, there is obvious advantage.

Four, the specific embodiment

Embodiment 1:

Take white granulated sugar 45 g, cocoa power 17g, vegetable fat powder 16g, gelatin 13g, glucose 9g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes chocolate Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of chocolate Mu Si powder is as follows:

(1) take the chocolate Mu Si powder of 50g and 150g pure water, join together in rustless steel container, heating water bath to 85 ℃, heats while stirring, and after dissolving completely, is cooled to 15 ℃, obtains a material.

(2) take 150g plant fresh cream and dismiss to 2.5～3 times of original volumes, first take plant fresh cream and a material that 50g dismisses and mix, obtain b material.Again remaining 100g plant fresh cream is joined in b material, stir, obtain c material.

(3) immediately c material is distributed into mould ,-15 ℃～-18 ℃ moulding in freezing 2 hours, is chocolate Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Embodiment 2:

Take white granulated sugar 50 g, cocoa power 20g, vegetable fat powder 18g, gelatin 15g, glucose 12g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes chocolate Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of chocolate Mu Si powder is as follows:

(1) take the chocolate Mu Si powder of 100g and 300g pure water, join together in rustless steel container, heating water bath to 80 ℃, heats while stirring, and after dissolving completely, is cooled to 15 ℃, obtains a material.

(2) take 300g plant fresh cream and dismiss to 2.5～3 times of original volumes, first take plant fresh cream and a material that 100g dismisses and mix, obtain b material.Again remaining 200g plant fresh cream is joined in b material, stir, obtain c material.

(3) immediately c material is distributed in packing container ,-15 ℃～-18 ℃ moulding in freezing 2 hours, is chocolate Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Embodiment 3:

Take white granulated sugar 40 g, cocoa power 15g, vegetable fat powder 15g, gelatin 10g, glucose 5g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes chocolate Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of chocolate Mu Si powder is with embodiment 1.

More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.

Claims

1. chocolate Mu Si powder of the present invention, white granulated sugar, cocoa power, vegetable fat powder, gelatin, glucose, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, cocoa power 15%～20%, vegetable fat powder 15%～18%, gelatin 10%～15%, glucose 5%～12%.

2. according to right 1, require described white granulated sugar to refer to through pulverizing, cross the white granulated sugar of 80 mesh sieves.

3. according to right 1, require described cocoa power to refer to high fat cocoa power.

4. according to right 1, require described gelatin to refer to through pulverizing, cross the gelatin of 120 mesh sieves.