CN103652290A

CN103652290A - Blackcurrant mousse powder

Info

Publication number: CN103652290A
Application number: CN201210333933.3A
Authority: CN
Inventors: 赵云财; 李娜; 赵彤
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2012-09-11
Filing date: 2012-09-11
Publication date: 2014-03-26

Abstract

The invention discloses blackcurrant mousse powder. The blackcurrant mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 25-35% of glucose, 10-15% of blackcurrant powder, 10-15% of gelatin and 0.6-1.0% of citric acid through the procedures of preparing materials, mixing, sterilizing and packaging. The blackcurrant 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 blackcurrant mousse from the blackcurrant 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 reduced, so that the possibility of causing problems on quality, hygiene and the like is reduced; therefore, the blackcurrant mousse powder has obvious advantages in production management, quality control, product standardization and other aspects.

Description

Blackcurrant Mu Si powder

Technical field

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

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 together with the water heating water bath soaking continuous stirring until liquefy is poured liquid Gelatine liquid in fruit muddy into, stirs gelatine leaves; 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, freeze forming, 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 blackcurrant Mu Si powder, with it, make blackcurrant Mu Si simple, convenient.

Blackcurrant Mu Si powder of the present invention, white granulated sugar, glucose, blackcurrant powder, gelatin, citric acid, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 25%～35%, blackcurrant powder 10%～15%, gelatin 10%～15%, citric acid 0.6%～1.0%.

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

Described blackcurrant powder is freeze drying blackcurrant powder;

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

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

(1) batching, mixing: in proportion white granulated sugar, glucose, blackcurrant powder, gelatin, citric acid are placed in to batch mixer, fully stir, mix;

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

Blackcurrant formal name used at school elements of black currant (Ribes nigrum L.), has another name called currant, and its ripening fruits is the little berry of black.Blackcurrant contains the materials such as very abundant vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanidin, phenols.

Freeze drying blackcurrant powder has commercially available prod, is take fresh or freeze blackcurrant as raw material, selected, cleaning, making beating, filtration, Vacuum Concentration, freeze drying, pulverizing, crosses the techniques such as 80～100 mesh sieves and makes.With other drying means comparisons; the most outstanding advantage of blackcurrant powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of blackcurrant; the natural component that blackcurrant contains; as anthocyanidin, vitamin C; substantially be not destroyed, the loss of various aromatic substances can be minimized.

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

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

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

Use blackcurrant Mu Si powder of the present invention to make blackcurrant 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 blackcurrant Mu Si.

Blackcurrant 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 blackcurrant Mu Si powder of the present invention to make blackcurrant 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 30g, blackcurrant powder 12 g, gelatin 13g, citric acid 0.8g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blackcurrant Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

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

Embodiment 2:

Take white granulated sugar 50 g, glucose 35 g, blackcurrant powder 15 g, gelatin 15g, citric acid 1g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blackcurrant Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

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

Embodiment 3:

Take white granulated sugar 40 g, glucose 25 g, blackcurrant powder 10 g, gelatin 10g, citric acid 0.6g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blackcurrant Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of blackcurrant 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. blackcurrant Mu Si powder of the present invention, white granulated sugar, glucose, blackcurrant powder, gelatin, citric acid, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 25%～35%, blackcurrant powder 10%～15%, gelatin 10%～15%, citric acid 0.6%～1.0%.

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 blackcurrant powder is freeze drying blackcurrant powder.

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