CN103652289A - Kiwi fruit mousse powder - Google Patents

Abstract

The invention discloses kiwi fruit mousse powder. The kiwi fruit mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 20-30% of glucose, 15-20% of kiwi powder, 10-15% of gelatin, 1.0-1.5% of citric acid and 0.02-0.04% of sodium copper chlorophyllin through the procedures of preparing materials, mixing, sterilizing and packaging. The kiwi mousse powder not only can be used for preparing mousse but also can be used for preparing mousse cake as well as mousse stuffing of diced cake, Swiss roll, puff and dessert, and is applicable to bakeries, cake houses, baking chain stores and the like. The process for preparing kiwi mousse from the kiwi mousse powder is simple, convenient to operate and easy to master; a prepared product is pure and natural in flavor as well as exquisite and cool in taste, and has features of advanced ice food. According to the invention, many intermediate processes are eliminated, so that the possibility of having problems on quality, hygiene and the like is reduced; therefore, the kiwi fruit mousse powder has obvious advantages in production management, quality control, product standardization and other aspects.

Description

Kiwi berry Mu Si powder

Technical field

The invention belongs to food processing field, relate to a kind of Mu Si powder, especially a kind of Kiwi berry 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, 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; 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 Kiwi berry Mu Si powder, with it, make Kiwi berry Mu Si simple, convenient.

Kiwi berry Mu Si powder of the present invention, white granulated sugar, glucose, Kiwi berry 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%, Kiwi berry powder 15%～20%, gelatin 10%～15%, citric acid 1.0%～1.5%, sodium copper chlorophyllin 0.02%～0.04%.

Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;

Described Kiwi berry powder is freeze drying Kiwi berry powder;

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

The preparation process of Kiwi berry Mu Si powder is as follows:

(1) batching, mixing: in proportion white granulated sugar, glucose, Kiwi berry 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 Kiwi berry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Freeze drying Kiwi berry powder has commercially available prod, is to take Kiwi berry as raw material, selected, cleaning, cutting, blanching, cooling, pre-freeze, vacuum freeze drying, air-flow crushing, crosses the techniques such as 80～100 mesh sieves and makes.With other drying means comparisons; the most outstanding advantage of Kiwi berry powder that vacuum freeze-drying technique makes is to protect to greatest extent the color of Kiwi berry; the natural component that Kiwi berry contains is not destroyed substantially, and the loss of various aromatic substances can be minimized.

Use the method for Kiwi berry Mu Si powder making Kiwi berry Mu Si of the present invention as follows:

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

(1) 1 part of Kiwi berry 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 Kiwi berry Mu Si, be placed in 0～4 ℃ of refrigerator and cooled and hide for sale.

Use Kiwi berry Mu Si powder of the present invention to make Kiwi berry 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.

Kiwi berry 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 Kiwi berry Mu Si powder of the present invention to make Kiwi berry 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, Kiwi berry powder 17 g, gelatin 13g, citric acid 1.2 g, sodium copper chlorophyllin 0.03g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Kiwi berry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of Kiwi berry Mu Si powder is as follows:

(1) take 50g Kiwi berry 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 Kiwi berry 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, Kiwi berry powder 20 g, gelatin 15g, citric acid 1.5 g, sodium copper chlorophyllin 0.04g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Kiwi berry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of Kiwi berry Mu Si powder is as follows:

(1) take 100g Kiwi berry 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 Kiwi berry 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, Kiwi berry powder 15 g, gelatin 10g, citric acid 1.0g, sodium copper chlorophyllin 0.02g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Kiwi berry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of Kiwi berry 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 (4)

1. Kiwi berry Mu Si powder of the present invention, white granulated sugar, glucose, Kiwi berry 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%, Kiwi berry powder 15%～20%, gelatin 10%～15%, citric acid 1.0%～1.5%, sodium copper chlorophyllin 0.02%～0.04%.

2. according to right 1, require described white granulated sugar to refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.

3. according to right 1, requiring described Kiwi berry powder is freeze drying Kiwi berry powder.

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