CN103652292A

CN103652292A - Cherry mousse powder

Info

Publication number: CN103652292A
Application number: CN201210338086.XA
Authority: CN
Inventors: 赵云财; 江贤贵; 韩旭
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2012-09-13
Filing date: 2012-09-13
Publication date: 2014-03-26

Abstract

The invention provides cherry mousse powder. The cherry mousse powder is composed of white granulated sugar, glucose, cherry powder, gelatin, citric acid and red rice starter. All the components are as follows in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the cherry powder, 10%-15% of the gelatin, 0.8%-1.2% of the citric acid and 0.06%-0.08% of the red rice starter the cherry mousse powder is prepared by preparing the materials, mixing, sterilizing and packaging. The cherry mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; and the cherry mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the cherry mousse powder is used for preparing cherry mousse, the process is simple, convenient to operate and easy to master; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that the possibility of having quality and sanitation problems and the like is reduced; and therefore, the cherry mousse powder has the obvious advantages in the aspects of production management, quality control, standardized products and the like.

Description

Cherry Mu Si powder

Technical field

The invention belongs to food processing field, relate to a kind of Mu Si powder, especially a kind of cherry 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 can play the effect of stablizing and improving cake structure in cake, make the external form of cake, color and luster, structure, taste changes more, and quality is more natural, pure, freezing rear edible having a marvelous flavor, Mu Si cake is called as the good merchantable brand in cake.

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 is broken into 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, 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 description definite, that quantize, 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 cherry Mu Si powder, with it, make cherry Mu Si simple, convenient.

Cherry Mu Si powder of the present invention, white granulated sugar, glucose, cherry powder, gelatin, citric acid, Monascus color, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 20%～30%, cherry powder 15%～20%, gelatin 10%～15%, citric acid 0.8%～1.2%, Monascus color 0.06%～0.08%.

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

Described cherry powder is freeze drying cherry powder;

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

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

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

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

Freeze drying cherry powder has commercially available prod, is to take fresh cherry 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 cherry powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of cherry, and the natural component that cherry contains is not destroyed substantially, and the loss of various aromatic substances can be minimized.

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

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

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

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

Cherry 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 cherry Mu Si powder of the present invention to make cherry 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, cherry powder 18 g, gelatin 13g, citric acid 1g, Monascus color 0.07g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes cherry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

(1) take 50g cherry 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 cherry 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, cherry powder 20 g, gelatin 15g, citric acid 1.2g, Monascus color 0.08g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes cherry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

(1) take 100g cherry 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 cherry 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, cherry powder 15 g, gelatin 10g, citric acid 0.8g, Monascus color 0.06g, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes cherry Mu Si powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

The using method of cherry 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. cherry Mu Si powder of the present invention, white granulated sugar, glucose, cherry powder, gelatin, citric acid, Monascus color, consist of, the percentage by weight of each composition is as follows: white granulated sugar 40%～50%, glucose 20%～30%, cherry powder 15%～20%, gelatin 10%～15%, citric acid 0.8%～1.2%, Monascus color 0.06%～0.08%.

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 cherry powder is freeze drying cherry powder.

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