CN111713529A - 一种冷冻慕斯蛋糕及加工工艺 - Google Patents
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Abstract
本发明涉及冷冻慕斯蛋糕加工工艺,属于食品加工领域。一种冷冻慕斯蛋糕加工工艺,将鸡蛋蛋液、糖、牛奶、芝士混合打发制备蛋糖混合液;然后将面粉、上述蛋糖混合液、植物油混合均匀,获得面糊置于模具中烤制,然后加入果茸慕斯,包装后置于‑18~‑25℃下冷冻存储。本发明所制备的产品既有冰激凌的清凉爽口细腻的口感,也有蛋糕香甜软绵味道。本技术方案通过对蛋糖混合液打发的温度控制,使得所制备的蛋糕在冰激凌产品的存储温度下依然保持原来蛋糕的风味,无颗粒感、细腻润滑,与冰激凌的口感融合一体。本技术方案中,果浆选自蓝莓、芒果和榴莲,基于三原色搭配组合原理,实现产品色彩的全可见光谱覆盖,色彩丰富、可选择性高。
Description
技术领域
本发明涉及冷冻食品的加工,尤其涉及一种冷冻慕斯蛋糕及加工工艺。
背景技术
蛋糕是一种用鸡蛋、白糖、小麦粉为主要原料,以牛奶、果汁、奶粉、香粉、色拉油、水,起酥油、泡打粉为辅料。经过搅拌、调制、烘烤后制成一种像海绵的点心。果泥慕斯是以饮用水、果浆、果脯糖等为主要原料,加入适量食品添加剂,经混合、灭菌、均质、硬化等工艺制成的冷冻食品。
蛋糕和慕斯一个是高温食品、一个是低温食品,具有完全不同的口感。但果泥慕斯和蛋糕在糕点制作中经常搭配使用,且慕斯多低温存储,且低温存储后慕斯的口感更佳。但蛋糕采用高温烘烤的方式,利用发酵产生的二氧化碳、打发气泡结构使面块蓬松化,并结合高温下面粉、蛋清中的蛋白硬化,使得产品最终成型。简单的将蛋糕与慕斯混合,低温存储下蛋糕易于失水、变形,导致低温储存后的蛋糕口感颗粒化,无细腻感,极大的影响蛋糕口感。
因此,开发一种能够耐低温存储、且兼具慕斯与蛋糕二者共同口感的混合食品,将具有非常大的消费市场。
发明内容
本发明所要解决的技术问题是提供一种冷冻慕斯蛋糕及加工工艺,提供一种满足加工、运输、存储要求,既具有蛋糕口感,又具有慕斯口感的新型食品。
技术方案
一种冷冻慕斯蛋糕加工工艺,所述冷冻慕斯蛋糕包括蛋糕和果茸慕斯两部分,分别加工果茸慕斯和蛋糕,然后将果茸慕斯浇注在烤制完成的蛋糕上,置于-18~-25℃下冷冻存储。具体步骤包括:
步骤1:制备蛋糖混合液:鸡蛋蛋液、糖、牛奶、芝士混合打发,温度控制在10~15℃;
步骤2:制备面糊:将面粉、步骤1中制备的蛋糖混合液、植物油混合均匀,获得面糊;
步骤3:面糊置于模具中烤制,先底火烤制,实现自下而上的低温固化,然后烤制;
步骤4:制备果茸慕斯:果浆域果脯糖混合煮沸,加入柠檬酸浓缩至原体积的70%,加入稀奶油、糖、吉利丁混合均匀后降温,获得果茸慕斯;
步骤5:将果茸慕斯浇注在步骤3烤制的蛋糕上,包装后置于-18~25℃下冷冻存储。
进一步,步骤1中蛋液、白砂糖、纯牛奶、芝士质量比为49:10~20、3~6、3~6;步骤2中蛋糖混合液、面粉、植物油质量比为100:18~24:4~6;步骤4中果浆、果脯糖浆、柠檬酸、稀奶油、糖、吉利丁质量比为60:35~45:0.15~0.25:18~24:3.5~4.2:0.15~0.22。
进一步,步骤4中果浆选自蓝莓、芒果和榴莲,基于三原色搭配组合原理,实现产品色彩的全可见光谱覆盖,色彩丰富、可选择性高。
进一步,步骤1中制备蛋糖混合液步骤包括:将蛋液、糖、纯牛奶、芝士放入搅拌器中,先用中速搅打8-10min,再改用高速搅打,使糖快速溶于蛋液,并不断搅打拌入空气,形成蛋糖混合的泡沫结构,当泡沫结构的体积增长到原体积的1~2倍时完成蛋糖混合液制备。
进一步,步骤2面糊制备工艺包括:向蛋糖混合液中逐步筛入小麦粉并混合均匀,然后加入食用油后搅拌均匀,获得面糊。
进一步,步骤3所述烤制步骤包括:
a、将调制好的面糊及时注入烤模中,入模量占模体积的3/4,并在面糊表层刷一层黄油;
b、烘烤过程中先底火烤制4~10min,然后烤制20~30min;
c、脱模:烘烤成熟后即可出炉,及时脱模,待冷却至30℃时切割成规定尺寸的蛋糕装入塑料杯中。
进一步,所述底火控制在150~220℃;
一种冷冻慕斯蛋糕,其制备工艺如上述步骤。
进一步,上述冷冻慕斯蛋糕存储在-18~25℃,解冻至5~10℃食用。
有益效果
采用本发明所制备的冷冻慕斯蛋糕作为冰激凌与蛋糕的结合体,既有冰激凌的清凉爽口细腻的口感,也有蛋糕香甜软绵味道,果茸的加入使味道更加丰富。且本技术方案的发明人在实际生产过程中偶然发现对蛋糖混合液打发的温度控制、比例控制对整个蛋糕的口感起到关键的作用,本技术方案所制备的蛋糕在冰激凌产品的存储温度下依然保持原来蛋糕的风味,无颗粒感、细腻润滑,与冰激凌的口感融合一体、浑然天成,是常规手段将蛋糕与冰激凌简单混合食品所无法比拟的。
本技术方案中,果浆选自蓝莓、芒果和榴莲,基于三原色搭配组合原理,实现产品色彩的全可见光谱覆盖,色彩丰富、可选择性高,且蓝莓具有丰富的抗氧化剂和类黄酮有助于增强免疫力,提高脑力,保护视力,防止便秘等功效,榴莲果中氨基酸的种类齐全,含量丰富,除色氨酸外,还含有7种人体必需氨基酸,其中,谷氨酸含量特别高。谷氨酸作为核酸、核苷酸、氨基糖和蛋白质的重要前体,参与其合成代谢,能提高机体的免疫功能,调节体内酸碱平衡,以及提高机体对应激的适应能力;芒果热量约57卡路里(100克/约1个大芒果肉),维生素A含量高达3.8%,每100克果肉含维生素C56.4-137.5毫克,含糖量14-16%,具有美化肌肤、防治高血压、动脉硬化等功效。整体的组合,使得本技术方案所制备的产品各营养组分搭配均衡、营养成分丰富、富含维生素等人体必需营养物质。
附图说明
图1为本发明实施例1技术方案所制备产品实物图;
图2为本发明实施例2技术方案所制备产品实物图;
图3为本发明实施例3技术方案所制备产品实物图。
具体实施方式
下面结合具体实施例和附图1~3,进一步阐述本发明。
本发明是提出一种冷冻慕斯蛋糕及加工工艺,制备一种能够耐低温存储、且兼具慕斯与蛋糕二者共同口感的混合食品,具体实施例如下:
实施例一:
(1)果泥慕斯的制作:蓝莓带皮打浆,按60%果浆加入39.8%果脯糖浆煮沸(100~102℃),再入0.2%柠檬酸,煮沸(100~102℃)浓缩至糖度70%,即得果茸,50%的果茸与41.3%稀奶油、8.3%白砂糖、0.4%吉利丁混合均匀,冷却至室温(25℃左右)。
(2)打蛋:打蛋时鸡蛋的温度对蛋糕最终的形态和口感影响大,控制鸡蛋的温度为13℃,这个温度是我们的创新温度范围,直接影响到产品的最终形态和口感。将49%蛋液、15.4%白砂糖、4.6%纯牛奶、4.6%芝士放入搅拌器中,先用中速搅打8~10min,再改用高速搅打,使糖快速溶于蛋液,并不断搅打拌入空气,形成蛋糖混合的泡沫结构,当泡沫结构的体积增长到原体积的1.2倍时停止搅打;
(3)面糊调制:将21.8%的小麦粉加到蛋糖混合泡沫结构中,再加入4.6%金龙鱼食用调和油,轻轻搅拌混合成均匀发松的面糊;
(4)入模:将调制好的面糊及时注入烤模中,入模量占模体积的3/4即可,调制好的面糊停放时间不宜过长,烤模时提前刷上一层黄油;
(5)烘烤:底火控制在150℃,面火180℃,烘烤时间25分钟,后期适当提高面火温度,便于上色;
(6)脱模:烘烤成熟后即可出炉,及时脱模,待冷却至30℃时切割成规定尺寸的蛋糕装入塑料杯中。
(7)浇注:将果泥浇注至已装入蛋糕的塑料杯中,将蛋糕完全覆盖,形成层次分明的果泥慕斯蛋糕;
(8)密封:用塑封机将铝箔复合膜和杯体热封;
(9)冷冻贮藏:密封好的产品立即送至冷冻库,-18℃保存,在食用前将产品解冻至5-10℃时食用最佳。
实施例二:
(1)果泥慕斯的制作:榴莲去壳打浆,按60%果浆加入35%果脯糖浆煮沸(100~102℃),再入0.18%柠檬酸,煮沸(100~102℃)浓缩至糖度70%,即得果茸,50%的果茸与40%稀奶油、7%白砂糖、0.35%吉利丁混合均匀,冷却至室温(25℃左右)。
(2)打蛋:打蛋时鸡蛋的温度对蛋糕最终的形态和口感影响大,控制鸡蛋的温度为15℃。将49%蛋液、13%白砂糖、4%纯牛奶、4%芝士放入搅拌器中,先用中速搅打8~10min,再改用高速搅打,使糖快速溶于蛋液,并不断搅打拌入空气,形成蛋糖混合的泡沫结构,当泡沫结构的体积增长到原体积的1.5倍时停止搅打;
(3)面糊调制:将20%的小麦粉加到蛋糖混合泡沫结构中,再加入5%金龙鱼食用调和油,轻轻搅拌混合成均匀发松的面糊;
(4)入模:将调制好的面糊及时注入烤模中,入模量占模体积的3/4即可,调制好的面糊停放时间不宜过长,烤模时提前刷上一层黄油;
(5)烘烤:底火控制在160℃,面火190℃,烘烤时间25分钟,后期适当提高面火温度,便于上色;
(6)脱模:烘烤成熟后即可出炉,及时脱模,待冷却至30℃时切割成规定尺寸的蛋糕装入塑料杯中。
(7)浇注:将果泥浇注至已装入蛋糕的塑料杯中,将蛋糕完全覆盖,形成层次分明的果泥慕斯蛋糕;
(8)密封:用塑封机将铝箔复合膜和杯体热封;
(9)冷冻贮藏:密封好的产品立即送至冷冻库,-20℃保存,在食用前将产品解冻至7℃时食用最佳。
实施例三:
(1)果泥慕斯的制作:芒果去核与等质量蓝莓混合打浆,按60%果浆加入45%果脯糖浆煮沸(100~102℃),再入0.22%柠檬酸,煮沸(100~102℃)浓缩至糖度70%,即得果茸,50%的果茸与45%稀奶油、9%白砂糖、0.5%吉利丁混合均匀,冷却至室温(25℃左右)。
(2)打蛋:打蛋时鸡蛋的温度对蛋糕最终的形态和口感影响大,控制鸡蛋的温度为10℃。将49%蛋液、16%白砂糖、5.5%纯牛奶、4.5%芝士放入搅拌器中,先用中速搅打8~10min,再改用高速搅打,使糖快速溶于蛋液,并不断搅打拌入空气,形成蛋糖混合的泡沫结构,当泡沫结构的体积增长到原体积的2倍时停止搅打;
(3)面糊调制:将25%的小麦粉加到蛋糖混合泡沫结构中,再加入5%金龙鱼食用调和油,轻轻搅拌混合成均匀发松的面糊;
(4)入模:将调制好的面糊及时注入烤模中,入模量占模体积的3/4即可,调制好的面糊停放时间不宜过长,烤模时提前刷上一层黄油;
(5)烘烤:底火控制在190℃,面火220℃,烘烤时间20分钟,后期适当提高面火温度,便于上色;
(6)脱模:烘烤成熟后即可出炉,及时脱模,待冷却至30℃时切割成规定尺寸的蛋糕装入塑料杯中。
(7)浇注:将果泥浇注至已装入蛋糕的塑料杯中,将蛋糕完全覆盖,形成层次分明的果泥慕斯蛋糕;
(8)密封:用塑封机将铝箔复合膜和杯体热封;
(9)冷冻贮藏:密封好的产品立即送至冷冻库,-18℃保存,在食用前将产品解冻至10℃时食用最佳。
Claims (10)
1.一种冷冻慕斯蛋糕加工工艺,其特征在于,所述冷冻慕斯蛋糕包括蛋糕和果茸慕斯两部分,分别加工果茸慕斯和蛋糕,然后将果茸慕斯浇注在烤制完成的蛋糕上,置于-18~-25℃下冷冻存储。
2.如权利要求1所述的冷冻慕斯蛋糕加工工艺,其特征在于,加工工艺步骤包括:
步骤1:制备蛋糖混合液:鸡蛋蛋液、糖、牛奶、芝士混合打发,温度控制在10~15℃;
步骤2:制备面糊:将面粉、步骤1中制备的蛋糖混合液、植物油混合均匀,获得面糊;
步骤3:面糊置于模具中烤制,先底火烤制,实现自下而上的低温固化,然后烤制;
步骤4:制备果茸慕斯:果浆域果脯糖混合煮沸,加入柠檬酸浓缩至原体积的70%,加入稀奶油、糖、吉利丁混合均匀后降温,获得果茸慕斯;
步骤5:将果茸慕斯浇注在步骤3烤制的蛋糕上,包装后置于-18~-25℃下冷冻存储。
3.如权利要求2所述的冷冻慕斯蛋糕加工工艺,其特征在于,步骤1中蛋液、白砂糖、纯牛奶、芝士质量比为49:10~20、3~6、3~6;步骤2中蛋糖混合液、面粉、植物油质量比为100:18~24:4~6;步骤4中果浆、果脯糖浆、柠檬酸、稀奶油、糖、吉利丁质量比为60:35~45:0.15~0.25:18~24:3.5~4.2:0.15~0.22。
4.如权利要求2所述的冷冻慕斯蛋糕加工工艺,其特征在于,步骤1中制备蛋糖混合液步骤包括:将蛋液、糖、纯牛奶、芝士放入搅拌器中,先用中速搅打8-10min,再改用高速搅打,使糖快速溶于蛋液,并不断搅打拌入空气,形成蛋糖混合的泡沫结构,当泡沫结构的体积增长到原体积的1~2倍时完成蛋糖混合液制备。
5.如权利要求2所述的冷冻慕斯蛋糕加工工艺,其特征在于,步骤2面糊制备工艺包括:向蛋糖混合液中逐步筛入小麦粉并混合均匀,然后加入食用油后搅拌均匀,获得面糊。
6.如权利要求2所述的冷冻慕斯蛋糕加工工艺,其特征在于,步骤3所述烤制步骤包括:
a、将调制好的面糊及时注入烤模中,入模量占模体积的3/4,并在面糊表层刷一层黄油;
b、烘烤过程中先底火烤制4~10min,然后烤制20~30min;
c、脱模:烘烤成熟后即可出炉,及时脱模,待冷却至30℃时切割成规定尺寸的蛋糕装入塑料杯中。
7.如权利要求6所述的冷冻慕斯蛋糕加工工艺,其特征在于,所述底火控制在150~220℃。
8.如权利要求2所述的冷冻慕斯蛋糕加工工艺,其特征在于,步骤4中果浆选自蓝莓、芒果和榴莲的果浆。
9.一种冷冻慕斯蛋糕,其特征在于,其制备工艺如权利要求1~8任一项所述。
10.一种如权利要求9所述的冷冻慕斯蛋糕,其特征在于,所述冷冻慕斯蛋糕存储在-18~25℃,解冻至5~10℃食用。
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