CN108812924A - A kind of preparation method of fruit mousse - Google Patents
A kind of preparation method of fruit mousse Download PDFInfo
- Publication number
- CN108812924A CN108812924A CN201810668221.4A CN201810668221A CN108812924A CN 108812924 A CN108812924 A CN 108812924A CN 201810668221 A CN201810668221 A CN 201810668221A CN 108812924 A CN108812924 A CN 108812924A
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- parts
- fruit
- mousse
- cream
- compound gel
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or solid form
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to food technology field, specially a kind of preparation method of fruit mousse.Replace Gelatine for forming in mousse cake production by using compound gel of the present invention, fruit mousse obtained is easy to demould, the shape defect of fruit mousse is not will cause in knockout course, and the surfacing of fruit mousse, to which the mold by using different shaping can make the exquisite fruit mousse with different shaping, and fruit mousse prepared by the present invention storage is indeformable at normal temperature.By the present invention in that being made the mouthfeel of fruit mousse obtained with suitable compound gel and being used the mouthfeel of the molding fruit mousse of Gelatine without significant difference.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of preparation methods of fruit mousse.
Background technique
Gelatine is also known as gelatin or fish glue, it is the colloid extracting from the bone (mostly ox bone or fish-bone) of animal,
Main component is protein, contains 18 kinds of amino acid, wherein 7 kinds required for human body, removes 16% moisture and inorganic salts below
Outside, the content of protein accounts for 82% or more, is a kind of ideal protein sources.Gelatine is widely used in mousse cake, jelly etc.
The production of sweets, the effect of main stabilization structure.When making mousse cake, usually addition Gelatine is for forming.But
Need to be stored refrigerated because of the characteristic of Gelatine using the molding mousse cake of Gelatine, it is easy to melt change in the environment of warm
Shape, and mousse cake is generally required and is sealed to prevent its surface from generating colloid surface layer, in addition because sugar can reduce Gelatine
Condensation degree, the sugared content in mousse cake the how softer, and sugared additive amount is restricted.
Summary of the invention
The present invention is become for existing easily melted under limited, room temperature using the molding mousse cake of Gelatine in the presence of sugared additive amount
Shape saves inconvenient problem, provides a kind of production method using the molding fruit mousse of compound gel, the fruit of preparation is admired
This is easy to demould, and can make complex model, stores indeformable at normal temperature, and surface is not likely to produce colloid surface layer and mouthfeel and use
The mouthfeel of the molding fruit mousse of Gelatine is without significant difference.
To achieve the above object, the present invention uses following technical scheme.
A kind of preparation method of fruit mousse, includes the following steps：
S1, compound gel and fruit muddy are uniformly mixed and are heated to 70-80 DEG C, obtain liquid pectin.
The parts by weight of the compound gel and fruit muddy are：6-8 parts of compound gel, 250 parts of fruit muddy.
Preferably, the parts by weight of the compound gel and fruit muddy are：8 parts of compound gel, 250 parts of fruit muddy.
The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthan gum, locust bean gum
35-40 parts, 55-65 parts of gellan gum.
Preferably, the compound gel is grouped as by each group of following parts by weight：12 parts of carragheen, 12 parts of xanthan gum, locust bean
38 parts of glue, 60 parts of gellan gum.
S2, whipping cream is mixed with berry sugar and is dismissed mixture to whipping cream with egg-whisk there is lines but lines meeting
When disappearing and being adhered to the whipping cream meeting horse back drippage on egg-whisk when lifting egg-whisk at once, obtain dismissing cream.
The parts by weight of the whipping cream and berry sugar are：200 parts of whipping cream, 35-40 parts of berry sugar.
S3, liquid pectin is poured into and dismisses in cream and stirs evenly, obtain mousse paste.Liquid pectin and the dosage for dismissing cream
Than calculating with the ratio of fruit muddy and the whipping cream dismissed in cream in liquid pectin, the fruit muddy in liquid pectin and milk is dismissed
Whipping cream weight part ratio in oil is 5：4.
S4, it mousse paste is poured into mold is placed at 0-4 DEG C refrigeration 2h or more, fruit mousse is made.
Compared with prior art, the beneficial effects of the invention are as follows：It is replaced by using compound gel of the present invention lucky
For forming in mousse cake production, fruit mousse obtained is easy to demould fourth, not will cause fruit mousse in knockout course
Shape defect, and the surfacing of fruit mousse, so that the mold by using different shaping can make with different shaping
Exquisite fruit mousse, and fruit mousse prepared by the present invention storage is indeformable at normal temperature.By the present invention in that with suitable
The compound gel of amount makes the mouthfeel of fruit mousse obtained and uses the mouthfeel of the molding fruit mousse of Gelatine without significant difference.
Specific embodiment
In order to more fully understand technology contents of the invention, combined with specific embodiments below to technical solution of the present invention
It is described further and illustrates.
Embodiment 1-19
Embodiment 1-19 each provides a kind of production method of fruit mousse, each component used in each embodiment and use
Amount is as shown in table 1 below.
Specific making step is as follows：
S1, compound gel and fruit muddy are uniformly mixed and are heated to 70-80 DEG C, obtain liquid pectin.
S2, whipping cream is mixed with berry sugar and is dismissed mixture to whipping cream with egg-whisk there is lines but lines meeting
When disappearing and being adhered to the whipping cream meeting horse back drippage on egg-whisk when lifting egg-whisk at once, obtain dismissing cream, about greatly
It is sent to six points.
S3, liquid pectin is poured into and dismisses in cream and stirs evenly, obtain mousse paste.
S4, it mousse paste is poured into mold is placed at 0-4 DEG C refrigeration 2h or more, fruit mousse is made.Then it is buckled to mould
Have and the bottom for tapping mold makes fruit mousse in mold.
The profile of mold is Pentagram shape, a height of 6cm of mold, maximum width 6cm, there are three the bottom of mold is set
Diameter is respectively the hemispherical groove of 1cm, 0.8cm, 0.5cm.
The dosage (g) of each component in 1 embodiment 1-19 of table
Comparative example
250g mango mud, 15g Gelatine powder, 200g whipping cream and 38g fine sand sugar are weighed respectively, it is spare.
Gelatine powder is added in mango mud, heating the mixture to about 50 DEG C and being stirred continuously makes the dissolution of Gelatine powder simultaneously
It is uniformly mixed with mango mud, it is spare.
Berry sugar is added in whipping cream, mixture is dismissed to whipping cream with egg-whisk and lines but lines meeting occurs at once
When disappearing and being adhered to the whipping cream meeting horse back drippage on egg-whisk when lifting egg-whisk, obtains dismissing cream, about be sent to greatly
Six points.Liquid pectin is poured into and dismisses in cream and stirs evenly, obtains mousse paste.Mousse paste is poured into and is placed in 0-4 in mold
2h or more is refrigerated at DEG C, and fruit mousse is made.Then being buckled to mold and tapping the bottom of mold makes mango mousse in mold.
The profile of mold is Pentagram shape, a height of 6cm of mold, maximum width 6cm, there are three the bottom of mold is set
Diameter is respectively the hemispherical groove of 1cm, 0.8cm, 0.5cm.
It is five-pointed star moulding by the moulding of the embodiment 1-19 fruit mousse prepared, and there are three protrusions of different sizes for tool
Hemispherical, the five-pointed star profile of all fruit jellys and the hemispherical on surface are intact, and surface is smooth.By right
There is different degrees of defect in the mango mousse of ratio preparation, finished product profile of five-pointed star in demoulding.By embodiment 1-19
Its color keep of the fruit mousse of preparation almost keeps the color of former puree, is only lighter than the color of original fruit juice.
Embodiment 1-19 and the comparative example fruit mousse prepared are placed in 28 DEG C of environment for 24 hours, embodiment 1-19 system
Standby fruit mousse shape is unchanged, and shape is kept as very well；The fruit mousse shape of comparative example preparation is collapsed.
Foretaste investigation：20 ages 20-25 years old person of foretasting (men and women distinguish 10) taste respectively embodiment 1-19 and
The fruit mousse of comparative example preparation, and evaluate the mouthfeel of fruit mousse.20 persons of foretasting prepare embodiment 1-13, comparative example
(favorable comment degree is successively respectively the favorable comment degree highest of the mouthfeel of fruit mousse：95%, 100%, 90%, 95%, 90%, 95%,
95%, 95%, 95%, 85%, 90%, 90%, 95%, 100%), fruit mousse and comparative example preparation prepared by embodiment 2,3
The mouthfeel of fruit mousse be closer to.Fruit mousse prepared by embodiment 14,18 has an apparent malleable mouthfeel, and embodiment
15-17, the mouthfeel of 19 fruit mousses prepared are excessively soft.The mango mousse of embodiment 14-19 preparation to foretaste favorable comment degree obviously low
In the mango mousse of comparative example preparation.
It is described above that technology contents of the invention are only further illustrated with embodiment, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (3)
1. a kind of preparation method of fruit mousse, which is characterized in that include the following steps：
S1, compound gel and fruit muddy are uniformly mixed and are heated to 70-80 DEG C, obtain liquid pectin；
The parts by weight of the compound gel and fruit muddy are：6-8 parts of compound gel, 250 parts of fruit muddy；
The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthan gum, locust bean gum 35-
40 parts, 55-65 parts of gellan gum；
S2, whipping cream is mixed with berry sugar and mixture is dismissed with egg-whisk there is lines but lines to whipping cream can be at once
When disappearing and being adhered to the whipping cream meeting horse back drippage on egg-whisk when lifting egg-whisk, obtain dismissing cream；
The parts by weight of the whipping cream and berry sugar are：200 parts of whipping cream, 35-40 parts of berry sugar；
S3, liquid pectin is poured into and dismisses in cream and stirs evenly, obtain mousse paste；Liquid pectin and dismiss the amount ratio of cream with
The ratio of fruit muddy in liquid pectin and the whipping cream dismissed in cream calculates, and the fruit muddy in liquid pectin and dismisses in cream
Whipping cream weight part ratio be 5：4；
S4, it mousse paste is poured into mold is placed at 0-4 DEG C refrigeration 2h or more, fruit mousse is made.
2. a kind of preparation method of fruit mousse according to claim 1, which is characterized in that in step S1, the compounding
The parts by weight of glue and fruit muddy are：8 parts of compound gel, 250 parts of fruit muddy.
3. a kind of preparation method of fruit mousse according to claim 1 or 2, which is characterized in that the compound gel by with
The each group of lower parts by weight is grouped as：12 parts of carragheen, 12 parts of xanthan gum, 38 parts of locust bean gum, 60 parts of gellan gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810668221.4A CN108812924A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit mousse |
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| CN201810668221.4A CN108812924A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit mousse |
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| CN108812924A true CN108812924A (en) | 2018-11-16 |
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| CN201810668221.4A Pending CN108812924A (en) | 2018-06-26 | 2018-06-26 | A kind of preparation method of fruit mousse |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329445A (en) * | 2018-12-21 | 2019-02-15 | 西北农林科技大学 | A kind of dessert and preparation method thereof |
| CN112314664A (en) * | 2020-10-22 | 2021-02-05 | 中粮丰通(北京)食品有限公司 | Raspberry mousse shower noodles, preparation method and application thereof, and raspberry mousse cake |
| CN112753931A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavored ice rind and preparation method thereof |
| CN113841781A (en) * | 2020-12-25 | 2021-12-28 | 深圳恋慕尔食品管理有限公司 | Simulated wax apple mousse and manufacturing method thereof |
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| CN105310058A (en) * | 2015-11-20 | 2016-02-10 | 重庆三峡学院 | Low-calorie mousse cake and preparing method thereof |
| CN105660774A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Special making method of ocean theme mousse cake |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
| CN107047918A (en) * | 2017-06-07 | 2017-08-18 | 岭南师范学院 | A kind of Roselle mousse fragile preserred egg cylinder and preparation method thereof |
| CN107156219A (en) * | 2017-04-27 | 2017-09-15 | 广州市盛轩食品有限公司 | Cake embryo modifying agent, mousse cake and the method for preparing mousse cake |
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2018
- 2018-06-26 CN CN201810668221.4A patent/CN108812924A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310058A (en) * | 2015-11-20 | 2016-02-10 | 重庆三峡学院 | Low-calorie mousse cake and preparing method thereof |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
| CN105660774A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Special making method of ocean theme mousse cake |
| CN107156219A (en) * | 2017-04-27 | 2017-09-15 | 广州市盛轩食品有限公司 | Cake embryo modifying agent, mousse cake and the method for preparing mousse cake |
| CN107047918A (en) * | 2017-06-07 | 2017-08-18 | 岭南师范学院 | A kind of Roselle mousse fragile preserred egg cylinder and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329445A (en) * | 2018-12-21 | 2019-02-15 | 西北农林科技大学 | A kind of dessert and preparation method thereof |
| CN112753931A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavored ice rind and preparation method thereof |
| CN112314664A (en) * | 2020-10-22 | 2021-02-05 | 中粮丰通(北京)食品有限公司 | Raspberry mousse shower noodles, preparation method and application thereof, and raspberry mousse cake |
| CN113841781A (en) * | 2020-12-25 | 2021-12-28 | 深圳恋慕尔食品管理有限公司 | Simulated wax apple mousse and manufacturing method thereof |
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Application publication date: 20181116 |
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