CN104255885A - 一种菠萝啤酒慕斯的制作方法 - Google Patents

一种菠萝啤酒慕斯的制作方法 Download PDF

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Publication number
CN104255885A
CN104255885A CN201410553117.2A CN201410553117A CN104255885A CN 104255885 A CN104255885 A CN 104255885A CN 201410553117 A CN201410553117 A CN 201410553117A CN 104255885 A CN104255885 A CN 104255885A
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Prior art keywords
pineapple
mousse
add
stirring
temperature
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宋林霞
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Harbin Paitena Biotechnology Development Co Ltd
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Harbin Paitena Biotechnology Development Co Ltd
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Priority to CN201410553117.2A priority Critical patent/CN104255885A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明提供了一种菠萝啤酒慕斯的制作方法，具体如下：称取明胶粉5g，加水80mL，浸泡20min，85℃水浴加热10min，边加热搅拌至明胶完全溶解，冷却至60℃，加入白砂糖20g、菠萝果酱50g，搅拌后冷却至20℃，加入啤酒50mL，搅匀后在4～5℃温度下静置40min，先加入已打发至原体积2倍的植脂鲜奶油50g，混合均匀，再加入已打发至原体积2.5倍植脂鲜奶油100g，缓慢搅拌均匀，在-15℃～-18℃的温度下冷冻2h成型，即为菠萝啤酒慕斯。

Description

一种菠萝啤酒慕斯的制作方法
技术领域
 本发明属于食品加工领域，涉及一种菠萝啤酒慕斯的制作方法。
背景技术
慕斯（mousse）是一种西式甜点，可以直接食用，也可用于制做蛋糕。慕斯产品最早出现在美食之都法国巴黎，将慕斯应用于蛋糕可以起到稳定和改善蛋糕结构的作用，使蛋糕的外型、色泽、结构、口味等的变化更多，品质更自然、纯正，冷冻后食用更加爽口怡人。
慕斯产品的出现既符合人们追求时尚的消费观念，又满足了人们崇尚自然、健康的生活理念。随着近些年我国烘焙业与国际接轨，慕斯及慕斯蛋糕等已大量出现在我国大中城市的蛋糕房、蛋糕连锁店中，并成为消费者，尤其是年轻人非常喜欢的一种焙烤产品。
发明内容
本发明提供了一种菠萝啤酒慕斯的制作方法。
本发明的目的是按下述方式实现的：称取明胶粉5g，加水80mL，浸泡20min，85℃水浴加热10min，边加热搅拌至明胶完全溶解，冷却至60℃，加入白砂糖20g、菠萝果酱50g，搅拌后冷却至20℃，加入啤酒50mL，搅匀后在4～5℃温度下静置40min，先加入已打发至原体积2倍的植脂鲜奶油50g，混合均匀，再加入已打发至原体积2.5倍植脂鲜奶油100g，缓慢搅拌均匀，在-15℃～-18℃的温度下冷冻2h成型，即为菠萝啤酒慕斯。
所述的菠萝果酱是指菠萝经清洗、去皮、切丁、捣碎、打浆、胶体磨磨浆制得的。
本发明的菠萝啤酒慕斯呈浅黄色，菠萝味、啤酒味协调浓郁，入口即化，口感细腻，酸甜爽口，可直接食用，也可用于制作慕斯蛋糕或作为瑞士卷、泡芙等产品的慕斯馅料。
四、具体实施方式 
实施例1 
称取明胶粉5g，加水80mL，浸泡20min，85℃水浴加热10min，边加热搅拌至明胶完全溶解，冷却至60℃，加入白砂糖20g、菠萝果酱50g，搅拌后冷却至20℃，加入啤酒50mL，搅匀，在4～5℃温度下静置40min，先加入已打发至原体积2倍植脂鲜奶油50g，混合均匀，再加入已打发至原体积2.5倍植脂鲜奶油100g，缓慢搅拌均匀，分装入模具或包装容器中，在-15℃～-18℃冷冻2小时成型，即为菠萝啤酒慕斯，置于0～4℃冰箱中冷藏待售或待用。
实施例2
称取明胶粉10g，加水160mL，浸泡20min，85℃水浴加热10min，边加热搅拌至明胶完全溶解，冷却至60℃，加入白砂糖40g、菠萝果酱100g，搅拌后冷却至20℃，加入啤酒100mL，搅匀后在4～5℃温度下静置40min，先加入已打发至原体积2倍植脂鲜奶油100g，混合均匀，再加入已打发至原体积2.5倍植脂鲜奶油200g，缓慢搅拌均匀，分装入模具或包装容器中，在-15℃～-18℃冷冻2小时成型，即为菠萝啤酒慕斯，置于0～4℃冰箱中冷藏待售或待用。

Claims (1)

1.本发明提供了一种菠萝啤酒慕斯的制作方法，其特征如下：称取明胶粉5g，加水80mL，浸泡20min，85℃水浴加热10min，边加热搅拌至明胶完全溶解，冷却至60℃，加入白砂糖20g、菠萝果酱50g，搅拌后冷却至20℃，加入啤酒50mL，搅匀后在4～5℃温度下静置40min，先加入已打发至原体积2倍的植脂鲜奶油50g，混合均匀，再加入已打发至原体积2.5倍植脂鲜奶油100g，缓慢搅拌均匀，在-15℃～-18℃的温度下冷冻2h成型。
CN201410553117.2A 2014-10-20 2014-10-20 一种菠萝啤酒慕斯的制作方法 Pending CN104255885A (zh)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1135845A (zh) * 1995-05-16 1996-11-20 孔兆钦 系列强身保健冰淇淋的生产方法
CN101253923A (zh) * 2008-02-06 2008-09-03 周波 一种冷冻饮品
WO2009063458A1 (en) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Food products comprising sesame paste
CN101485362A (zh) * 2009-03-03 2009-07-22 哈尔滨顺达实业发展有限公司 奶酪粉的制作方法
CN102131401A (zh) * 2008-08-21 2011-07-20 雀巢产品技术援助有限公司 复合甜食及其制备方法
CN102511637A (zh) * 2011-12-30 2012-06-27 内蒙古伊利实业集团股份有限公司 一种自发膨胀雪糕及其生产方法
CN103082076A (zh) * 2013-02-03 2013-05-08 苏州苏东庭生物科技有限公司 杨梅冰淇淋的加工方法
CN103652282A (zh) * 2012-09-08 2014-03-26 哈尔滨艾克尔食品科技有限公司 菠萝慕斯粉

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1135845A (zh) * 1995-05-16 1996-11-20 孔兆钦 系列强身保健冰淇淋的生产方法
WO2009063458A1 (en) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Food products comprising sesame paste
CN101253923A (zh) * 2008-02-06 2008-09-03 周波 一种冷冻饮品
CN102131401A (zh) * 2008-08-21 2011-07-20 雀巢产品技术援助有限公司 复合甜食及其制备方法
CN101485362A (zh) * 2009-03-03 2009-07-22 哈尔滨顺达实业发展有限公司 奶酪粉的制作方法
CN102511637A (zh) * 2011-12-30 2012-06-27 内蒙古伊利实业集团股份有限公司 一种自发膨胀雪糕及其生产方法
CN103652282A (zh) * 2012-09-08 2014-03-26 哈尔滨艾克尔食品科技有限公司 菠萝慕斯粉
CN103082076A (zh) * 2013-02-03 2013-05-08 苏州苏东庭生物科技有限公司 杨梅冰淇淋的加工方法

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Title
食尚先生王森的博客: "今夏啤酒新吃法——啤酒慕斯", 《今夏啤酒新吃法——啤酒慕斯， HTTP://BLOG.SINA.COM.CN/S/BLOG_6BF9012601017BXP.HTML》 *

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Application publication date: 20150107