CN106912671A - A kind of chocolate mousse food milk slurry and preparation method thereof - Google Patents
A kind of chocolate mousse food milk slurry and preparation method thereof Download PDFInfo
- Publication number
- CN106912671A CN106912671A CN201710118386.XA CN201710118386A CN106912671A CN 106912671 A CN106912671 A CN 106912671A CN 201710118386 A CN201710118386 A CN 201710118386A CN 106912671 A CN106912671 A CN 106912671A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- portions
- chocolate mousse
- fresh raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of chocolate mousse milk slurry, in parts by weight, it is prepared from by the raw material including following component：41 70 parts of fresh raw milks；5 30 portions of cream；5 20 portions of white granulated sugars；5 15 portions of maltodextrins；0 10 parts of glucose；15 portions of cocoa powers；0.1 3 parts of stabilizers；0 0.5 parts of agar.Chocolate mousse milk slurry has that local flavor is soft, the lubricious exquisiteness of mouthfeel, and the features such as easily dismiss, is conducive to consumer to receive, and is easy to be processed into leisure food.
Description
Technical field
The present invention relates to food technology field, a kind of chocolate mousse milk slurry and preparation method thereof is more particularly to.
Background technology
The English of mousse is mousse, is the dessert that a kind of milk freezes formula, can directly be eaten or interlayer of making a cake.Typically plus
Enter cream with coagulator to cause the effect of thick jelly shape.Mousse comes from French transliteration, and mousse cake is appeared in earliest
All Paris, FRAs of cuisines, initial great masters added in cream stabilization and improve structure, taste and flavor it is various
Auxiliary material, is allowed to external form, and color and luster, structure, taste change is abundant, more naturally pure, is eaten after freezing and had a marvelous flavor, as cake
In superfine product.Chocolate mousse is then one of most classical taste of mousse cake.
However, mousse milk slurry species at present on the market is less, for liking doing it yourself to make the consumption that mousse milk is starched
For person, slightly regret, but also exist and dismiss that effect is poor, quality mouthfeel is bad, the defect such as chocolate aroma is not obvious.
In view of this, the present invention is special proposes a kind of chocolate mousse milk slurry.
The content of the invention
Regarding to the issue above, the present invention provides a kind of chocolate mousse milk slurry.The chocolate mousse milk slurry is liquid milk
Pulpous state finished product, consumer only need to voluntarily be dismissed 5 to 10 minutes using manually or electrically agitator, you can obtain quality exquisiteness, light
Sliding, mellow chocolate mousse product.And consumer can also be according to personal like and target product demand, during dismissing
It is adjusted to quality ground and dismisses volume.
The present invention adopts the following technical scheme that realization：
A kind of chocolate mousse milk slurry, in parts by weight, is prepared from by the raw material including following component：41-70 parts new
Fresh raw milk；5-30 portions of cream；5-20 portions of white granulated sugar；5-15 portions of maltodextrin；0-10 parts of glucose；1-5 portions of cocoa power；0.1-
3 parts of stabilizers；0-0.5 parts of agar.
Preferably, described chocolate mousse milk slurry, in parts by weight, is prepared from by the raw material including following component：
45-68 parts of fresh raw milk；5-28 portions of cream；5-15 portions of white granulated sugar；8-13 portions of maltodextrin；0-9 parts of glucose；1-4 parts can
Can powder；0.1-2 parts of stabilizer；0-0.3 parts of agar.
It is further preferred that described chocolate mousse milk slurry, in parts by weight, is prepared by the raw material including following component
Form：45-68 parts of fresh raw milk；5-26 portions of cream；6-11 portions of white granulated sugar；10-12 portions of maltodextrin；0-7 parts of glucose；2-
3 portions of cocoa powers；1-2 parts of stabilizer；0-0.02 parts of agar.
In above-mentioned amount ranges, chocolate mousse milk slurry has that local flavor is soft, the lubricious exquisiteness of mouthfeel, and easily dismisses
The features such as, be conducive to consumer to receive, it is easy to be processed into leisure food.
Wherein, the fresh raw milk is, with raw milk as raw material, to be obtained through pasteurize；The pasteurization process bar
Part is：Kept for 10-20 seconds at a temperature of 65-80 DEG C, be then cooled to 0-4 DEG C.With this understanding, farthest ensure that
The nutritional quality of raw milk and hygienic requirements.
The stabilizer is selected from one or more in glycerin monostearate, microcrystalline cellulose, carragheen or pectin.Its
Middle glycerin monostearate meets the regulation of Q/SYSP-YFL 06.01；Microcrystalline cellulose meets GB GB 1886.103-2015
Regulation；Carragheen meets the regulation of GB GB15044-2009；Pectin meets the regulation of GB GB 25533-2010.
Mousse milk slurry of the present invention has chocolate applying smooth, and local flavor is gentle, and soft texture, taste are fragrant and sweet, mouth
Sense is fine and smooth, nutrition is balanced, wherein the fat of protein, 5-15% containing 1.5-2%, improves and meet the Chinese common people to admiring
The favorable rating of this product, with good market prospects.
The present invention also provides a kind of preparation method of chocolate mousse milk slurry, comprises the following steps：
(1) other components are added after fresh raw milk is heated up, is stirred with 50-200 revs/min of rotating speed, kept for 20-30 points
Clock (preferably 25 minutes)；
(2) step (1) gained mixed material is carried out into homogeneous, homogeneous pressure is 20-25MPa；
(3) step (2) homogeneous gained mixture is warming up to 120-140 DEG C (preferably 137 ± 2 DEG C), sterile filling, i.e.,
.
As one of preferred embodiment of the present invention, when fresh raw milk is warming up to 70-80 DEG C (preferably in step (1)
75 DEG C) other components are added, stir；Then keeping temperature is constant in step (2), carries out homogeneous.
As one of preferred embodiment of the present invention, when fresh raw milk is warming up to 35-40 DEG C and adds it in step (1)
Its component, stirring；Then mixture is warming up to 70-80 DEG C in step (2), carries out homogeneous.
The chocolate mousse milk that above two heating mode is obtained is starched in nutritional ingredient retention rate, overrun, quality knot
Several aspects such as structure, fragrance, shelf-life are without marked difference, but temperature-gradient method mode has more production compared to one-time heating mode
Feasibility.
The nutritional ingredient during mousse milk is starched can at utmost be retained using above-mentioned preparation method, gained milk slurry has quality thin
It is greasy, smooth, sweet, easily dismiss, and the features such as long shelf-life.
Specific embodiment
Embodiments of the present invention are described in further detail with reference to embodiment.Following examples are used to illustrate this
Invention, but can not be used for limiting the scope of the present invention.
The raw materials used commercially available acquisition of the present invention, such as raw milk is purchased from ternary pasture；Cream is purchased from ternary company；
White granulated sugar is purchased from meeting the commercially available prod of GB371-2006 primary standards；Cocoa power is purchased from Jia Ji Asia-Pacific food system (north
Capital) Co., Ltd；Compound stabilizer is purchased from Tai Lai companies or Jia Ji Asia-Pacific food system (Beijing) Co., Ltd.Maltodextrin
It is purchased from BaoLingBao Biology Co., Ltd or Shandong Xiwang Food Co., Ltd.Glucose is purchased from the precious biology share of bowling
Co., Ltd.Agar is purchased from Qingdao Libangda Marine Technology Co., Ltd..
Embodiment 1
A kind of fresh raw milk is present embodiments provided, the fresh raw milk is obtained by following methods：
1000kg raw milks are taken for raw material, pasteurize is carried out, is kept for 15 seconds at a temperature of 75 DEG C, be then cooled to 0-
4 DEG C, obtain final product.
Protein content is in fresh raw milk obtained by the present embodiment：2.95%-3.15%；Fat content is 3.3%-
3.7%.
Embodiment 2-8
Embodiment 2-8 each provides a kind of chocolate mousse milk slurry, and Ju Ti Pei Fang is shown in Table 1.The chocolate mousse milk of table 1 is starched
Formula
Related raw material standard is as follows：
Fresh raw milk：Take from embodiment 1.
Cream：Fat content >=40%, meets GB GB 19646-2010.
Cocoa power：Meet GB GB/T 20706-2006.
White granulated sugar：Meet GB GB 317-2006 one-levels and GB 13104-2005.
Glucose：Meet GB GB/T 20885-2007.
Maltodextrin：Meet GB GB/T 20884-2007.
Agar：Meet GB GB 1886.239-2016.
Embodiment 9
Present embodiments provide the preparation method of the chocolate mousse milk slurry being formulated as described in embodiment any one of 2-8, tool
Body comprises the following steps：
(1) heat up, stir：The fresh raw milk is warming up to 75 DEG C in mixing tank, other components are continuously added, mixed
Merge and stirred with 50-200 revs/min of rotating speed, kept for 25 minutes；
(2) homogeneous：By step (1) gained mixed material by homogenizer, homogenization pressure is 23MPa；
(3) it is sterilized：Step (2) gained mixture is warming up to 137 ± 2 DEG C, 4 seconds, sterile filling was obtained final product.
Compliance test result
The embodiment 2-8 of table 2 gained chocolate mousse milk slurry performance indications
Embodiment 10
Compared with Example 9, distinctive points are only that the preparation method of chocolate mousse milk slurry, specific to wrap in the present embodiment
Include following steps：
(1) heat up, stir：The fresh raw milk is warming up to 35 DEG C in mixing tank, adds other components to mix simultaneously
Stirred with 50-200 revs/min of rotating speed, kept for 25 minutes；
(2) heat up, homogeneous：Step (1) gained mixed material is warming up to 75 DEG C, then by homogenizer, 23MPa.
(3) it is sterilized：Step (2) gained mixture is warming up to 137 ± 2 DEG C, 4 seconds, sterile filling was obtained final product.
Interpretation of result：Temperature need to only be risen to 35 DEG C by step (1) in the present embodiment 10, compared to the preparation side in embodiment 9
Method step (1) reduces 40 DEG C, this preparation method allow cannot the production line of high-temperature stirring there is feasibility, and significantly reduce
Energy resource consumption and cost, it is convenient to be that actual production brings.By physical and chemical index and sensory testing, embodiment 9 and embodiment 10
At several aspects such as nutritional ingredient retention rate, overrun, quality structure, fragrance, shelf-lifves without marked difference.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of chocolate mousse milk is starched, it is characterised in that in parts by weight, be prepared from by the raw material including following component：
41-70 parts of fresh raw milk；5-30 portions of cream；5-20 portions of white granulated sugar；5-15 portions of maltodextrin；0-10 parts of glucose；1-5 parts can
Can powder；0.1-3 parts of stabilizer；0-0.5 parts of agar.
2. chocolate mousse milk according to claim 1 is starched, it is characterised in that in parts by weight, by including following component
Raw material be prepared from：45-68 parts of fresh raw milk；5-28 portions of cream；5-15 portions of white granulated sugar；8-13 portions of maltodextrin；0-9 parts
Glucose；1-4 portions of cocoa power；0.1-2 parts of stabilizer；0-0.3 parts of agar.
3. chocolate mousse milk according to claim 1 is starched, it is characterised in that in parts by weight, by including following component
Raw material be prepared from：45-68 parts of fresh raw milk；5-26 portions of cream；6-11 portions of white granulated sugar；10-12 portions of maltodextrin；0-7
Part glucose；2-3 portions of cocoa power；1-2 parts of stabilizer；0-0.02 parts of agar.
4. according to any described chocolate mousse milk slurries of claim 1-3, it is characterised in that the fresh raw milk is with life
Cow's milk is raw material, is obtained through pasteurize；The pasteurization process condition is：10-20 is kept at a temperature of 65-80 DEG C
Second, then it is cooled to 0-4 DEG C.
5. according to any described chocolate mousse milk slurries of claim 1-3, it is characterised in that the stabilizer is selected from single stearic
One or more in acid glyceride, microcrystalline cellulose, carragheen or pectin.
6. the preparation method that a kind of chocolate mousse milk is starched, it is characterised in that comprise the following steps：
(1) cream, white granulated sugar, maltodextrin, glucose, cocoa power, part stabilizer, fine jade are added after fresh raw milk is heated up
Fat, is stirred with 50-200 revs/min of rotating speed, is kept for 20-30 minutes；
(2) step (1) gained mixed material is carried out into homogeneous, homogeneous pressure is 20-25MPa；
(3) the homogeneous gained mixture of step (2) is warming up to 120-140 DEG C, sterile filling is obtained final product.
7. preparation method according to claim 6, it is characterised in that when fresh raw milk is warming up to 70-80 in step (1)
DEG C other components are added, stirred；Then keeping temperature is constant in step (2), carries out homogeneous.
8. preparation method according to claim 6, it is characterised in that when fresh raw milk is warming up to 35-40 in step (1)
DEG C other components are added, stirred；Then mixture is warming up to 70-80 DEG C in step (2), carries out homogeneous.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710118386.XA CN106912671A (en) | 2017-03-01 | 2017-03-01 | A kind of chocolate mousse food milk slurry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710118386.XA CN106912671A (en) | 2017-03-01 | 2017-03-01 | A kind of chocolate mousse food milk slurry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912671A true CN106912671A (en) | 2017-07-04 |
Family
ID=59454299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710118386.XA Pending CN106912671A (en) | 2017-03-01 | 2017-03-01 | A kind of chocolate mousse food milk slurry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912671A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907153A (en) * | 2019-01-17 | 2019-06-21 | 林永志 | A kind of mousse frozen product premixing sauce |
| CN110537619A (en) * | 2018-05-29 | 2019-12-06 | 匠人之心（北京）产品设计有限公司 | Formula and process of universal mousse base solution |
| CN113841773A (en) * | 2020-12-25 | 2021-12-28 | 深圳恋慕尔食品管理有限公司 | Simulated green apple mousse and manufacturing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481218A (en) * | 2000-11-10 | 2004-03-10 | Refrigerable extended shelf-life liquid batter and method for its prodn | |
| CN101595975A (en) * | 2009-06-26 | 2009-12-09 | 刘晓宁 | Mousse jam and preparation method thereof |
| CN104397316A (en) * | 2014-11-18 | 2015-03-11 | 光明乳业股份有限公司 | Ice cream milk sauce and preparation method thereof |
| CN104686661A (en) * | 2013-12-09 | 2015-06-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mousse dessert and preparation method thereof |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN104738135B (en) * | 2015-04-10 | 2018-01-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Freeze mousse cake and its industrialized process for preparing |
-
2017
- 2017-03-01 CN CN201710118386.XA patent/CN106912671A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481218A (en) * | 2000-11-10 | 2004-03-10 | Refrigerable extended shelf-life liquid batter and method for its prodn | |
| CN101595975A (en) * | 2009-06-26 | 2009-12-09 | 刘晓宁 | Mousse jam and preparation method thereof |
| CN104686661A (en) * | 2013-12-09 | 2015-06-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mousse dessert and preparation method thereof |
| CN104397316A (en) * | 2014-11-18 | 2015-03-11 | 光明乳业股份有限公司 | Ice cream milk sauce and preparation method thereof |
| CN104738135B (en) * | 2015-04-10 | 2018-01-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Freeze mousse cake and its industrialized process for preparing |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537619A (en) * | 2018-05-29 | 2019-12-06 | 匠人之心（北京）产品设计有限公司 | Formula and process of universal mousse base solution |
| CN109907153A (en) * | 2019-01-17 | 2019-06-21 | 林永志 | A kind of mousse frozen product premixing sauce |
| CN113841773A (en) * | 2020-12-25 | 2021-12-28 | 深圳恋慕尔食品管理有限公司 | Simulated green apple mousse and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168850B (en) | Miracle fruit lactic acid bacteria health-care beverage for regulating blood sugar level | |
| CN103392958A (en) | Grape jelly and processing method thereof | |
| CN105123850A (en) | Sandwich cake processing method | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN104263571A (en) | Red jujube and goat milk beer and preparation process of red jujube and goat milk beer | |
| CN102613616A (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| TW201225847A (en) | Dairy products supressured in browning and producing method thereof | |
| CN106912671A (en) | A kind of chocolate mousse food milk slurry and preparation method thereof | |
| CN102499312A (en) | Ice cream added with passion fruit juice and preparation method for ice cream | |
| CN103396927B (en) | Egg and rice wine contained beverage and production method thereof | |
| CN101513239A (en) | Instant sugar palm extract and the preparation thereof | |
| CN107028146B (en) | Natural coconut candy flavor enhancer and preparation method thereof | |
| CN102370002A (en) | Cocoa milk and production method | |
| CN114747650A (en) | Chickpea protein ice cream and preparation method thereof | |
| CN101731352A (en) | Milk beverage with dietary function and preparation method thereof | |
| CN103859247B (en) | A kind of Fructus Lycii fruit jam and preparation method thereof | |
| CN103609702B (en) | A kind of high stability acidity modulation breast and preparation method thereof | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN107509961A (en) | One kind smears tea napkin fourth and preparation method thereof | |
| CN102028035B (en) | Milk beverage with sow thistle juice and sea buckthorn juice and preparation method thereof | |
| CN103320288A (en) | Rice wine absorbable jelly product and preparation method thereof | |
| CN106260489A (en) | A kind of Rhizoma Steudnerae Henryanae dried ice cream mix, ice cream and Chinese medicine health-care ice cream thereof | |
| CN103859040A (en) | Soy protein curd product and preparation method thereof | |
| JP2014014292A (en) | Gelatinous food product and manufacturing method thereof | |
| CN105950410A (en) | Wine and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170704 |
|
| RJ01 | Rejection of invention patent application after publication |