CN110537619A - Formula and process of universal mousse base solution - Google Patents
Formula and process of universal mousse base solution Download PDFInfo
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- CN110537619A CN110537619A CN201810528486.4A CN201810528486A CN110537619A CN 110537619 A CN110537619 A CN 110537619A CN 201810528486 A CN201810528486 A CN 201810528486A CN 110537619 A CN110537619 A CN 110537619A
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- mousse
- solution
- liquid
- base
- yolk
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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
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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
- A23G9/40—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
- A23G9/32—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
Abstract
the general mousse base solution can be applied to the manufacture of mousse products with all flavors, has a simple and quick manufacturing method, and can achieve an ideal effect. The universal mousse base liquid has long shelf life after being correctly processed, and still has good mousse forming effect after being repeatedly frozen and dissolved.
Description
Technical Field
The invention relates to the field of base liquid, in particular to a formula and a process of a general mousse base liquid.
background
The mousse cake is a cake with mousse powder as main material. The shape, color, structure and taste of the jelly are varied widely and are more natural and pure, and the jelly is usually prepared by adding cream and a coagulant. Mousse, the english language of mousse, is a mousse type dessert that can be eaten directly or can be layered into a cake, usually with cream and a coagulant added to create a thick jelly-like effect. The mousse is translated from french language. The mousse cake is firstly appeared in Paris, France, which is a food, and first majors add various auxiliary materials which have the effects of stabilizing and improving the structure, the mouthfeel and the flavor into cream, and eat the mousse cake after being frozen with endless flavor, so that the mousse cake becomes an excellent product in cakes. The mousse is one of dessert like pudding, and has softer texture than pudding and is instantly melt in the mouth.
The types are as follows: mango mousse, tiramisu, matcha mousse, passion fruit mousse, mousse cheesecake, blueberry mousse cake.
The method is characterized in that:
1. The mousse is one of dessert like pudding, and has the property of being softer than pudding and melting in mouth;
2. The most important point for preparing mousse is that jelly raw materials such as agar, fish gelatin powder, jelly powder and the like also have special mousse powder nowadays;
3. In addition, the preparation method is mainly characterized in that egg white, yolk and fresh cream in the formula are independently beaten with sugar and then mixed together for uniform stirring, so that the texture is soft and is like beaten fresh cream. The jelly material used in mousse is animal gum, so it needs to be stored at low temperature.
Nowadays, mousse products are sold in various large cake shops or private rooms in the market. Mousse is a custard dessert, usually made with cream and coagulant, and made by coagulating cheese and fresh cream with gelatin, which can be eaten without baking. Is representative of today's premium cakes. Because of its fine texture, it is melted when it is put into the mouth. The flavor has the fragrance of fresh fruits, milk and cocoa, and is favored by many young people. These mousse products have various products and diversified tastes, so that the formulas are complex and various, the operation steps are complicated and difficult, the working difficulty is increased for the operation of each storefront, the time cost is increased, and the ideal effect can be achieved.
The formula of the invention is referred to the proportion of the traditional mousse on the market. Such as mango mousse, strawberry mousse, chocolate mousse, yoghurt mousse, matcha mousse, etc. Soaking the Jili dices in water to be soft, stirring raw materials such as yolk, sugar and the like, heating milk, pouring the milk into the yolk to be stirred uniformly, melting the raw materials such as fruit paste or chocolate and the like, adding the softened Jili dices into the fruit paste or chocolate to be mixed uniformly, mixing egg milk liquid and the fruit paste or the melted chocolate uniformly, adding sugar into fresh cream to be fermented, mixing the fruit paste liquid or the chocolate liquid and the fresh milk oil uniformly, pouring into a mould, and freezing and forming. The manufacturing steps of these mousses are cumbersome and require a long time to complete.
the invention relates to a manufacturing method of a mousse powder or pudding powder on the market, which is technically referred to. Such as mango mousse powder, chocolate mousse powder, matcha mousse powder, lamisu mousse powder and the like. Adding water to the mousse powder to dissolve the mousse powder into liquid, whipping the mousse with the unsalted butter, uniformly mixing the mousse liquid with the unsalted butter, and freezing and forming. The steps are convenient and quick. Most mousse powder contains ingredients such as non-dairy creamer, essence, saccharin and other artificially synthesized additives, and the prepared mousse has excessively strong flavor, strong retention feeling and potential food safety hazards. Are not gradually accepted by the rapidly growing health consumer market.
The invention skillfully combines the two process flows to produce the mousse base fluid which is good and has wide applicability and does not contain any artificially synthesized additive component. The preparation process is simple and quick, the time is about 10-20 minutes, the preparation method is healthy and safe, and the baking operation of factories, storefronts and families is convenient.
Disclosure of Invention
In order to solve the problems mentioned above, the universal mousse base solution can be applied to the manufacture of mousse products with all flavors, the manufacture method is simple and quick, and the ideal effect can be achieved. The universal mousse base liquid has long shelf life after being correctly processed, and still has good mousse forming effect after being repeatedly frozen and dissolved.
In order to achieve the purpose, the invention discloses a formula and a process of a general mousse base solution.
The formula of the yolk base liquid comprises the following components:
Material 1: 200g of egg yolk, 40g of lemon juice and 40g of white rum;
material 2: 400g of white granulated sugar, 60g of milk powder and 230g of milk;
Material 3: and (5) 35g of gilidine tablets.
The manufacturing process comprises the following steps:
Firstly, the method comprises the following steps: mixing yolk, lemon juice and white rum uniformly, and standing for 5-10 minutes for later use.
II, secondly: and (3) pouring white granulated sugar, milk powder and milk into the egg yolk liquid obtained in the step (1), and uniformly mixing. The existence of white granulated sugar particles is normal, and excessive stirring is not needed. Standing to obtain a mixed solution.
Thirdly, the method comprises the following steps: the Geliding tablets can be used after being soaked in water and softened after absorbing water. The water is edible water, such as distilled water, mineral water, purified water, etc. The reference weight ratio of softened gillidine tablets to original gillidine is: 2.5-3 times.
fourthly, the method comprises the following steps: and (3) heating and sterilizing the mixed solution in the step (2) and continuously homogenizing until the solution is free of white granulated sugar particles. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The reference temperature and time are: microwave heating method, heating the solution and maintaining at 80-90 deg.C, maintaining the temperature for 60-100 s, and sterilizing. The direct heating method and the water-proof heating method are adopted, the solution is heated and kept at 80-90 ℃, and the temperature is kept for 25-35 minutes for sterilization.
Fifthly: and (4) cooling the mixed solution in the step (4) at room temperature or refrigerating and cooling, and reducing the temperature to between 50 and 60 ℃. The reference room temperature is 16-22 ℃, and the reference refrigeration temperature is 2-5 ℃.
Sixthly, the method comprises the following steps: and (4) taking out the softened geridins, putting the geridins into the cooling solution obtained in the step (5), and uniformly stirring until no obvious geridins particles exist. The melting temperature of the gillidin is between 30 ℃ and 40 ℃. If the geridins can not be completely dissolved in the solution, the heating operation needs to be carried out again, the temperature of the solution is stabilized within the range of 50-60 ℃, and the stirring is repeated until no obvious geridins particles exist in the liquid. Or directly heating and melting the softened gerlitin and then adding the melted gerlitin into the solution obtained in the step 5. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The temperature at which the gilidine is heated may not be higher than 60 c, otherwise it will have an irreversible effect on the setting of the mousse.
Seventhly, the method comprises the following steps: and (4) sieving the liquid obtained in the step (6). The reference screen is between 30-50 mesh in size.
eighthly: and 7, filtering the solution obtained in the step 7 to obtain the finished yolk base solution. Can be directly applied to the manufacture of mousse. Meanwhile, the liquid can be poured into a container and placed into a refrigerator for freezing and storing, so that the liquid can be conveniently reused next time. The reference freezing temperature is: between-18 ℃ and-22 ℃. When the mousse base liquid is used, the mousse base liquid is taken out of a refrigerator and melted for use. The reference melting temperature is between 30 ℃ and 60 ℃.
Product standards
Firstly, the method comprises the following steps: after the yolk base liquid meets the requirements of the step 1, the yolk liquid is kept stand for at least 5-10 minutes in order to remove the egg fishy smell in the yolk and ensure that the final yolk base liquid achieves the balance of the flavor.
II, secondly: and (4) after the yolk base liquid meets the requirements of the step (4), completely melting the white granulated sugar particles in the solution. Meanwhile, the temperature of the solution is increased to cause the coagulation and denaturation of the protein in the egg yolk to generate particles, and continuous homogenization operation is needed to break the particles into tiny states, so that the fine and smooth mouthfeel of the mousse liquid is ensured.
Thirdly, the method comprises the following steps: after the yolk base solution is subjected to the requirements of step 6, the gilidine is properly stirred so that no obvious gilidine exists in the solution.
Fourthly, the method comprises the following steps: after the yolk base liquid is finished with the requirement of the step 7, the solution is in a light yellow liquid state. No obvious particles were present, both visually and directly tasted.
Fifthly: after the yolk base liquid meets the requirements of the step 8, the yolk base liquid can be repeatedly dissolved and frozen, and the temperature is controlled to be between 30 and 60 ℃, so that the yolk base liquid can be used for manufacturing various mousses. The mousse still has good color state, flavor and taste, and has normal forming effect. The temperature of the heated base liquid can not be higher than 60 ℃, so that the mousse has good forming capability and smooth mouthfeel.
A storage mode:
Freezing for 6 months at-18-22 deg.C
Cheese base liquid formula:
Material 1: 400g of white granulated sugar, 200g of unsalted butter and 260g of cream cheese;
Material 2: 40g of lemon juice and 70g of water;
Material 3: and (5) 35g of gilidine tablets.
The manufacturing process comprises the following steps:
Firstly, the method comprises the following steps: and (3) uniformly mixing the white granulated sugar, the light cream and the cream cheese until no obvious cream cheese particles are generated.
II, secondly: and (3) adding lemon juice into the solution obtained in the step (1) and uniformly mixing with water.
Thirdly, the method comprises the following steps: the Geliding tablets can be used after being soaked in water and softened after absorbing water. The water is edible water, such as distilled water, mineral water, purified water, etc. The reference weight ratio of softened gillidine tablets to original gillidine is: 2.5-3 times.
Fourthly, the method comprises the following steps: and (3) heating and sterilizing the mixed solution in the step (2) and continuously homogenizing until the solution is free of white granulated sugar particles. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The reference temperature and time are: the microwave heating method is to heat the solution and maintain the temperature between 80 ℃ and 90 ℃ for 60 to 100 seconds. The direct heating method and the water-proof heating method are adopted, the solution is heated and kept at 80-90 ℃, and the keeping time is 25-35 minutes.
Fifthly: and (4) cooling the mixed solution in the step (4) at room temperature or refrigerating and cooling, and reducing the temperature to between 50 and 60 ℃. The reference room temperature is 16-22 ℃, and the reference refrigeration temperature is 2-5 DEG C
sixthly, the method comprises the following steps: and (4) taking out the softened geridins, putting the geridins into the cooling solution obtained in the step (5), and uniformly stirring until no obvious geridins particles exist. The melting temperature of the gilidine is between 30 and 40 ℃. If the geridins can not be completely dissolved in the solution, the heating operation needs to be carried out again, the temperature of the solution is stabilized within the range of 50-60 ℃, and the process is repeated until no obvious geridins particles exist in the liquid. Or directly heating and melting the softened gillidin and then adding the melted gillidin into the cooling solution in the step 5. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The temperature for heating the gilidine is not higher than 60 ℃, otherwise the gilidine can cause irreversible influence on the setting and forming of the mousse
seventhly, the method comprises the following steps: and (4) sieving the liquid obtained in the step (6). The reference screen is between 30-50 mesh in size.
Eighthly: the solution filtered in step 7 is the finished cheese base solution. Can be directly applied to the manufacture of mousse. Meanwhile, the mixture can be poured into a mold and placed into a refrigerator for freezing and storage, so that the mixture is convenient to use next time. The reference freezing temperature is: between-18 ℃ and-22 ℃. When the mousse base liquid is used, the mousse base liquid is taken out of a refrigerator and melted for use. The reference melting temperature is between 30 ℃ and 60 ℃.
And (3) product standard:
firstly, the method comprises the following steps: after the cheese base solution has completed the requirements of step 1, the solution needs to be free of visible cream cheese particles.
II, secondly: after the cheese base solution has completed the requirements of step 6, the gelatin is properly agitated to allow no significant gelatin to be present in the solution.
Thirdly, the method comprises the following steps: after the cheese base solution is finished by the requirement of the step 7, the solution is in a milky white liquid state. No obvious particles were present, both visually and directly tasted.
Fourthly, the method comprises the following steps: after the cheese base liquid meets the requirements of the step 8, the cheese base liquid can be repeatedly dissolved and frozen, and the temperature is controlled to be between 30 and 60 ℃, so that the cheese base liquid can be used for manufacturing various mousses. The mousse can still have a good colour status,
Flavor and taste, and has normal molding effect. The temperature of the heated base liquid can not be higher than 60 ℃, so that the mousse can be ensured to have good forming capability and smooth mouthfeel.
A storage mode: freezing and storing at-18 deg.C to-22 deg.C for 6 months.
the basic mousse preparation formula comprises the following steps:
Material 1: 300g of yolk base solution/cheese base solution;
Material 2: 300g of milk;
Material 3: 400g of whipped cream.
the manufacturing process comprises the following steps:
Firstly, the method comprises the following steps: mixing the first material and the second material, and heating to melt. The melting temperature is between 30 and 60 ℃. The reference heating mode is as follows: heating and melting by microwave, heating and melting in water, and directly heating and melting. Keeping the temperature at 30-35 ℃.
II, secondly: and whipping the unsalted cream of the third material by using a whipper or an egg pump until a slight texture state appears. The reference whipping cream specific gravity is: 0.45-0.55.
Thirdly, the method comprises the following steps: and (3) uniformly mixing the solution in the step (1) with the whipping cream in the step (2). And the reference temperature of the blended mousse liquid is 23-30 ℃, thus obtaining the mousse liquid.
Fourthly, the method comprises the following steps: pouring the mousse liquid obtained in the step 4 into a mould, and performing freezing preservation. The reference refrigerator temperature is: -18 ℃ to-22 ℃. The reference freezing time is 6-24 hours according to the size of the mould and the freezing storage temperature.
Fifthly: freezing and demoulding to obtain the finished mousse
And (3) product standard:
Firstly, the method comprises the following steps: after the mousse is finished according to the requirement of the step 2, the whipped state of the whipped cream needs to have liquid fluidity and the specific gravity is within the above-mentioned range.
II, secondly: after the mousse is finished according to the requirement of the step 3, the mousse liquid presents uniform and uniform color and the temperature reaches the temperature range.
Thirdly, the method comprises the following steps: and (5) after the requirement of the step 5 is finished, waiting for the mousse to be heated to 2-6 ℃, and then being edible. Has soft and fine taste, is melted in the mouth, and has specific flavor and slight cold feeling. If a large amount of water stains appear on the surface of the mousse, the factors such as the mousse freezing time, the frozen humidity, the size of the mould and the like need to be properly adjusted.
mousse extending formula preparation
example 1: strawberry mousse, yolk base liquid/cheese base liquid 300g, strawberry jam 300g and light cream 300 g;
Example 2: mango mousse, yolk base liquid/cheese base liquid 300g, mango puree 300g and unsalted butter 400 g;
Example 3: the fruit and mango mousse comprises passion fruit and mango mousse, yolk base liquid/cheese base liquid 300g, mango puree 180g, passion fruit puree 120g and light cream 400 g;
example 4: the fruit cream comprises 300g of passion fruit, mango and apricot mousse, 300g of yolk base liquid/cheese base liquid, 120g of passion fruit paste, 120g of apricot fruit paste, 60g of mango fruit paste and 400g of light cream;
Example 5: strawberry and raspberry mousse, yolk base liquid/cheese base liquid 300g, strawberry fruit paste 180g, raspberry fruit paste 120g and unsalted butter 400 g;
Example 6: strawberry blackcurrant mousse, yolk base solution/cheese base solution 300g, strawberry puree 180g, blackcurrant 120g and whipped cream 400 g.
Example 7: coconut mousse, yolk base liquid/cheese base liquid 300g, coconut fruit paste 300g and unsalted butter 400 g.
example 8: litchi and coconut mousse, yolk base solution/cheese base solution 300g, litchi fruit paste 20g, coconut 90g and unsalted butter 400 g.
Example 9: apricot and white peach mousse, yolk base liquid/cheese base liquid 300g, apricot fruit paste 180g, white peach fruit paste 120g and light cream 400 g.
example 10: blueberry mousse, yolk base solution/cheese base solution 300g, blueberry puree 300g and light cream 400 g.
example 11: grapefruit Yangleduo mousse, egg yolk base liquid/cheese base liquid 300g, grapefruit puree 150g, Yangleduo 150g and unsalted butter 400 g.
Example 12: dark chocolate mousse, yolk base liquid/cheese base liquid 250g, dark chocolate 200g, milk 150g and whipped cream 400 g.
Example 13: milk chocolate mousse, yolk base liquid/cheese base liquid 250g, milk chocolate 200g, milk 150g and whipped cream 400 g.
Example 14: white chocolate mousse, yolk base liquid/cheese base liquid 300g, white chocolate 150g, milk 150g and whipped cream 400 g.
Example 15: the milk cream comprises passion fruit milk chocolate mousse, yolk base liquid/cheese base liquid 300g, passion fruit paste 60g, milk chocolate 130g, milk 110g and unsalted butter 400 g.
Example 16: cherry chocolate mousse, yolk base liquid/cheese base liquid 300g, cherry fruit paste 100g, dark chocolate 100g, milk 100g and light cream 400 g.
Example 17: hazelnut sea salt chocolate mousse, yolk base liquid/cheese base liquid 300g, hazelnut sauce 40g, milk chocolate 160g, milk 100g, salt 3g and whipped cream 400 g.
Example 18: yogurt mousse, yolk base liquid/cheese base liquid 300g, yogurt 300g and whipping cream 400 g.
note that:
firstly, the method comprises the following steps: the universal mousse base solution of the invention needs to be manufactured strictly according to the above-mentioned formula and process.
II, secondly: the general mousse base liquid is qualified after being manufactured, needs to be frozen and stored in a sealing way, and can prolong and guarantee the service life of the base liquid.
Thirdly, the method comprises the following steps: the mousse made from the general mousse base liquid has strict temperature and process requirements according to the above-mentioned conditions. The proper proportion can be adjusted according to the different quality of various raw materials.
Yolk base solution replacement scheme
yolk base solution: 200g of egg yolk, 40g of lemon juice, 40g of white rum, 400g of white granulated sugar, 60g of milk powder, 230g of milk and 35g of Jileiding
White granulated sugar in the egg yolk base solution: an effect of providing sweetness in the mousse. The controllable proportion is between 30% and 45% according to actual operation conditions
egg yolk in the egg yolk base solution: the mousse emulsifier and flavor can provide the aroma of egg yolk and contained fat, so that the mousse has better taste. According to the actual operation condition, the egg yolk powder can be replaced by egg yolk powder. Egg yolk powder: water in a ratio of 1: 1.2 can be used to replace egg yolk liquid
milk and whole milk powder in the yolk base solution: provides the fragrance of the substrate liquid milk and can properly prolong the sweet taste of sugar. According to the actual operation situation, the weight of the milk and the milk powder can replace the same amount of the light cream. The whole milk powder can be replaced by skimmed milk powder.
Upper complaint of giridines in egg yolk base solutions: providing setting and stability of the mousse. The controllable proportion is between 2% and 4% according to actual operation conditions. The Gelidine powder can be replaced by Gelidine powder, the coagulability of the powder is generally slightly stronger than that of tablets, the reference ratio is 1: 0.75, and the coagulation degree of 1g of Gelidine tablets is equivalent to that of 0.75g of Gelidine powder. The amount of the powder can be increased as appropriate according to the actual situation. And adding the base solution after the Geliding tablet absorbs water and is softened. The weight of the softened tablet is about 2.5 to 3 times of the original Geliding tablet. Adding 3 times of water into the Geliding powder, heating to melt, adding the base solution at a temperature not higher than 60 ℃, and uniformly mixing.
Upper complaint of lemon juice and alcoholic substances in egg yolk base solution: the fishy smell of egg in yolk is removed, and the lemon juice increases the sour taste of the base liquid and neutralizes the sweet taste. The whole base solution is allowed to reach equilibrium and is not too sweet or too sour. Can include the following steps: concentrated lemon juice, fresh lemon juice, white rum and original vodka.
Cheese base solution replacement scheme
Cheese base solution: 400g of white granulated sugar, 200g of unsalted butter, 260g of cream cheese, 70g of water, 30g of Geliding and 40g of lemon juice
white granulated sugar in cheese base solution: an effect of providing sweetness in the mousse. The controllable proportion is between 30 and 45 percent according to actual operation conditions.
Plain cream in cheese base fluid of upper complaint: provides milk aroma and fat amount in the mousse and has good taste melting effect. The controllable proportion is between 15 and 25 percent. According to the actual operation condition, the milk or the milk powder can be partially replaced.
cream cheese in cheese base solution of upper complaint: provides milk flavor and fine and rich taste in the mousse. The controllable proportion is between 20 and 30 percent. According to the actual operation situation, the masker cheese can be partially replaced by the masker cheese.
Upper complaint water in cheese base: providing a soothing effect in the mousse. Since the presence of whipped cream and cheese makes the base liquid more concentrated, the addition of a small amount of water has a soothing effect. The controllable proportion is between 5 and 10 percent. The milk can be partially or completely replaced by the milk according to the actual operation condition.
Lemon juice in cheese base solution: the material that provides a sour taste in the mousse can also neutralize the sweet taste in the base liquid, allowing a better balance of the overall flavour. Can be concentrated lemon juice or fresh lemon juice.
The formula and the process of the universal mousse base solution are characterized in that: the preparation process of the invention is simple.
The formula and the process of the universal mousse base solution are characterized in that: can be widely applied to the manufacture of factories and storefronts.
the formula and the process of the universal mousse base solution are characterized in that: the two base solutions do not contain any artificial additive, and have good food safety guarantee.
the invention has the beneficial effects that:
The invention skillfully combines the two process flows to produce the mousse base fluid which is good and has wide applicability and does not contain any artificially synthesized additive component. The preparation process is simple and quick, the time is about 10-20 minutes, the preparation method is healthy and safe, and the baking operation of factories, storefronts and families is convenient.
Detailed Description
Examples
Yolk base solution
Formulation of
Material 1: 200g of egg yolk, 40g of lemon juice and 40g of white rum;
Material 2: 400g of white granulated sugar, 60g of milk powder and 230g of milk;
material 3: and (5) 35g of gilidine tablets.
The manufacturing process comprises the following steps:
Firstly, the method comprises the following steps: mixing yolk, lemon juice and white rum uniformly, and standing for 5-10 min for use
II, secondly: and (3) pouring white granulated sugar, milk powder and milk into the egg yolk liquid obtained in the step (1), and uniformly mixing. The existence of white granulated sugar particles is normal, and excessive stirring is not needed. Standing to obtain a mixed solution.
thirdly, the method comprises the following steps: the Geliding tablets can be used after being soaked in water and softened after absorbing water. The water is edible water, such as distilled water, mineral water, purified water, etc. The reference weight ratio of softened gillidine tablets to original gillidine is: 2.5-3 times.
fourthly, the method comprises the following steps: and (3) heating and sterilizing the mixed solution in the step (2) and continuously homogenizing until the solution is free of white granulated sugar particles. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The reference temperature and time are: microwave heating method, heating the solution and maintaining at 80-90 deg.C, maintaining the temperature for 60-100 s, and sterilizing. The direct heating method and the water-proof heating method are adopted, the solution is heated and kept at 80-90 ℃, and the temperature is kept for 25-35 minutes for sterilization.
Fifthly: and (4) cooling the mixed solution in the step (4) at room temperature or refrigerating and cooling, and reducing the temperature to between 50 and 60 ℃. The reference room temperature is 16-22 ℃, and the reference refrigeration temperature is 2-5 DEG C
Sixthly, the method comprises the following steps: and (4) taking out the softened geridins, putting the geridins into the cooling solution obtained in the step (5), and uniformly stirring until no obvious geridins particles exist. The melting temperature of the gilidine is between 30 and 40 ℃. If the geridins can not be completely dissolved in the solution, the heating operation needs to be carried out again, the temperature of the solution is stabilized within the range of 50-60 ℃, and the stirring is repeated until no obvious geridins particles exist in the liquid. Or directly heating and melting the softened gerlitin and then adding the melted gerlitin into the solution obtained in the step 5. The reference heating mode is as follows: direct heating, microwave heating, and water-isolated heating. The temperature at which the gilidine is heated may not be higher than 60 c, otherwise it will have an irreversible effect on the setting of the mousse.
Seventhly, the method comprises the following steps: and (4) sieving the liquid obtained in the step (6). The reference screen is between 30-50 mesh in size.
Eighthly: and 7, filtering the solution obtained in the step 7 to obtain the finished yolk base solution. Can be directly applied to the manufacture of mousse. Meanwhile, the liquid can be poured into a container and placed into a refrigerator for freezing and storing, so that the liquid can be conveniently reused next time. The reference freezing temperature is: between-18 ℃ and-22 ℃. When the mousse base liquid is used, the mousse base liquid is taken out of a refrigerator and melted for use. The reference melting temperature is between 30 ℃ and 60 ℃.
While the present invention has been described in detail with reference to the specific embodiments thereof, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and various changes and modifications may be made therein without departing from the spirit and scope of the present invention. Are all within the scope of the present patent.
Claims (4)
1. A general mousse base liquid formula and a process are characterized in that the mousse base liquid has long shelf life after being correctly processed and still has good mousse forming effect after being repeatedly frozen and dissolved.
2. The formula and process of the universal mousse base solution according to claim 1, wherein the preparation process is simple.
3. The formulation and process of claim 1, wherein the base liquid is suitable for use in factories and stores.
4. The formulation and process of claim 1, wherein the two base liquids are free of any artificial additives and have good food safety.
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| CN201810528486.4A CN110537619A (en) | 2018-05-29 | 2018-05-29 | Formula and process of universal mousse base solution |
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| CN201810528486.4A CN110537619A (en) | 2018-05-29 | 2018-05-29 | Formula and process of universal mousse base solution |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678865A (en) * | 2021-08-25 | 2021-11-23 | 上海元祖梦果子股份有限公司 | Mousse cake and preparation method thereof |
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