CN103652286A

CN103652286A - Cantaloupe mousse powder

Info

Publication number: CN103652286A
Application number: CN201210329436.6A
Authority: CN
Inventors: 李娜; 赵云财; 常洪娟
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 provides cantaloupe mousse powder. The cantaloupe mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 15%-20% of cantaloupe powder, 10%-15% of gelatin, 0.4%-0.8% of citric acid and 0.03%-0.05% of sodium copper chlorophyllin. The cantaloupe mousse powder is prepared through burdening, mixing, sterilizing and packaging. The cantaloupe mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the cantaloupe mousse powder is used for making cantaloupe mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

Description

"Hami" melon Mu Si powder

Technical field

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

Background technology

[0002] 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, Mu Si is applied to cake and can plays the effect of stablizing and improving cake structure, makes the external form of cake, color and luster, and structure, taste changes more, and quality is more natural, pure, freezing rear edible having a marvelous flavor.

The appearance of Mu Si goods had both met the consumption idea 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.

Tradition Mu Si manufacture craft is as follows: a, by fresh fruit peeling, stoning, puts into food processor and smashes to fruit muddy together with cold water, berry sugar; B adds lemon juice in the fruit muddy of accomplishing fluently, and stirs; C breaks into fritter by gelatine leaves (the Gelatine Gelatin of sheet), with the deliquescing that absorbs water of cold water soak to gelatine leaves; D is the water heating water bath together with immersion gelatine leaves, and constantly stirs until liquefy is poured liquid Gelatine liquid in fruit muddy into, stirs; The ready-made fruit muddy of e and Gelatine liquid compound are put into refrigerator cold-storage, until the comparatively thickness that becomes while stirring; F separately gets plant fresh cream and beats soft foaming, require to have occurred lines, but lines is softer, cannot stand upright; G pours the fruit muddy of thickness and Gelatine liquid compound in the plant fresh cream sending into, mixes and is Mu Si semi-finished product; H is distributed in mould or packing container immediately, and freeze forming is Mu Si finished product, and 0～4 ℃ of refrigeration is for sale.

From above narration, traditional Mu Si manufacture craft is loaded down with trivial details and complicated, each step has stricter requirement, some is vivid description but not definite, quantitative description, the very trouble of not only make, and need higher operating technology and more actual fabrication experience, adds 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 "Hami" melon Mu Si powder, with it, make "Hami" melon Mu Si simple, convenient.

"Hami" melon Mu Si powder of the present invention, white granulated sugar, glucose, "Hami" melon powder, gelatin, citric acid, sodium copper chlorophyllin, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 20%～30%, "Hami" melon powder 15%～20%, gelatin 10%～15%, citric acid 0.4%～0.8%, sodium copper chlorophyllin 0.03%～0.05%.

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

Described "Hami" melon powder is freeze drying "Hami" melon powder;

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

The preparation process of "Hami" melon Mu Si powder is as follows:

(1) batching, mixing: in proportion white granulated sugar, glucose, "Hami" melon powder, gelatin, citric acid, sodium copper chlorophyllin are placed in to batch mixer, fully stir, mix;

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

Freeze drying "Hami" melon powder has commercially available prod, is to take "Hami" melon as raw material, selected, clean, remove the peel, go flesh, cutting, blanching, cooling, pre-freeze, vacuum freeze drying, air-flow crushing, cross the techniques such as 80～100 mesh sieves and make.With other drying means comparisons, the most outstanding advantage of "Hami" melon powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of "Hami" melon, and the natural component that "Hami" melon contains, as natural colouring matter, aromatic substance, is not destroyed substantially.

Use the method for "Hami" melon Mu Si powder making "Hami" melon Mu Si of the present invention as follows:

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

(1) 1 part of "Hami" melon Mu Si powder is joined in rustless steel container together with 3 parts of pure water, heating water bath to 80～85 ℃, heat while stirring, and after dissolving completely, are cooled to 15 ℃, obtain 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 "Hami" melon Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Use "Hami" melon Mu Si powder of the present invention to make "Hami" melon 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 "Hami" melon Mu Si.

"Hami" melon Mu Si powder of the present invention both 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 "Hami" melon Mu Si powder of the present invention to make "Hami" melon 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, glucose 25g, "Hami" melon powder 17 g, gelatin 13g, citric acid 0.6 g, sodium copper chlorophyllin 0.04g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes "Hami" melon Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of "Hami" melon Mu Si powder is as follows:

(1) take 50g "Hami" melon Mu Si powder and 150g 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 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 "Hami" melon Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Embodiment 2:

Take white granulated sugar 50 g, glucose 30 g, "Hami" melon powder 20 g, gelatin 15g, citric acid 0.8 g, sodium copper chlorophyllin 0.05g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes "Hami" melon Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of "Hami" melon Mu Si powder is as follows:

(1) take 100g "Hami" melon Mu Si powder and 300g 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 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 "Hami" melon Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Embodiment 3:

Take white granulated sugar 40 g, glucose 20 g, "Hami" melon powder 15 g, gelatin 10g, citric acid 0.4g, sodium copper chlorophyllin 0.03g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes "Hami" melon Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of "Hami" melon Mu Si powder is as follows: 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. "Hami" melon Mu Si powder of the present invention, white granulated sugar, glucose, "Hami" melon powder, gelatin, citric acid, sodium copper chlorophyllin, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 20%～30%, "Hami" melon powder 15%～20%, gelatin 10%～15%, citric acid 0.4%～0.8%, sodium copper chlorophyllin 0.03%～0.05%.

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, requiring described "Hami" melon powder is freeze drying "Hami" melon powder.

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