CN104686661A - Mousse dessert and preparation method thereof - Google Patents
Mousse dessert and preparation method thereof Download PDFInfo
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- CN104686661A CN104686661A CN201310658631.8A CN201310658631A CN104686661A CN 104686661 A CN104686661 A CN 104686661A CN 201310658631 A CN201310658631 A CN 201310658631A CN 104686661 A CN104686661 A CN 104686661A
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Abstract
The present invention provides a mousse dessert and a preparation method thereof. The raw materials used to prepare the mousse dessert comprises the following ingredients by weight: 600-800 parts of milk, 90-120 parts of white granulated sugar, 15-55 parts of butter and 20-30 parts of stabilizer; wherein in the stabilizer, carrageenan accounts for 6%-9%, sodium polymannuronate accounts for 4%-7% and lactic acid fatty glyceride accounts for 85%-90%. The mousse dessert can be stored through cold preservation at 2 to 6 DEG C, when eating the mousse dessert, the delicate, soft and instant melting after entering the mouth mouthfeel is similar to that of whipping cream; the product also can be stored through cryopreservation at -12 to -18 DEG C, after being frozen, the mousse dessert has fine structure without large ice crystals, when eating the mousse dessert, the icy, smooth, cool and delicate mouthfeel is similar to that of ice cream. The shelf life of the mousse dessert can be extended through frozen form, thereby facilitating industrial production. The present invention also provides a method for preparing the mousse dessert..
Description
Technical field
The present invention relates to a kind of dessert, especially a kind of mousse dessert all under freezing and refrigerated condition with better mouthfeel.
Background technology
Mousse belongs to low temperature inflation sweets, and character is soft, just melt in the mouth.Existing mousse dessert, its continuous soft mouthfeel comes from its distinctive spongelike structure, and this spongelike structure is very unstable, stored refrigerated with the stability maintaining spongelike structure at can only passing through 2-6 DEG C at present, to ensure the mouthfeel of product; Only there is 3-5 days the shelf-life of product under refrigerated conditions.If by freezing for existing mousse dessert, there will be larger ice crystal, produce undesirable rough mouthfeel.Therefore existing mousse dessert eats this kind of edible way after only having refrigeration, comparatively single, and shelf life of products is shorter, is unfavorable for suitability for industrialized production.
Summary of the invention
The object of this invention is to provide a kind of mousse dessert, it all has good mouthfeel under freezing and refrigerated condition.
Another object of the present invention is to provide a kind of preparation method of mousse dessert, and the mousse dessert that it prepares all has good mouthfeel under freezing and refrigerated condition.
The invention provides a kind of mousse dessert, the raw material making it comprises: milk 600 to 800 weight portion, white granulated sugar 90 to 120 weight portion, butter 15 to 55 weight portion and stabilizing agent 20 to 30 weight portion; In stabilizing agent, carragheen accounts for 6% to 9%, and sodium alginate accounts for 4% to 7%, and lactic acid fatty glyceride accounts for 85% to 90%.
In a kind of exemplary embodiment of mousse dessert, in raw material, also comprise HFCS 25 to 35 weight portion, liquid coffee concentrate 10 to 20 weight portion and/or essence 2 to 4 weight portion.
In a kind of exemplary embodiment of mousse dessert, milk is fresh milk or reconstituted milk, and in milk, fat content is not less than 3.4%, and protein content is not less than 3.0%, and nonfat milk solids content is not less than 8.1%.
Present invention also offers a kind of preparation method of above-mentioned mousse dessert, comprising: by raw material mixed dissolution, obtain mixed liquor; By mixed liquor homogeneous, obtain feed liquid after homogeneous; By feed liquid sterilization after homogeneous, obtain feed liquid after sterilization; Feed liquid after sterilization is left standstill refrigeration 4 to 5 hours at 2 to 6 DEG C, obtains aging rear feed liquid; And aging rear feed liquid is beaten inflation, inflation rate is 90% to 110%.
In a kind of exemplary embodiment of the preparation method of mousse dessert, beat inflation and realized by paddle High Rotation Speed, rotating speed of agitator controls at 500 to 1000 revs/min.
In a kind of exemplary embodiment of the preparation method of mousse dessert, during mixed dissolution, the temperature of feed liquid is 45 to 50 DEG C.
In a kind of exemplary embodiment of the preparation method of mousse dessert, the temperature of homogeneous is 65 to 70 DEG C, and pressure is 150 to 170bar.
In a kind of exemplary embodiment of the preparation method of mousse dessert, the temperature of sterilization is 83 to 87 DEG C, and duration is 15 seconds.
In the present invention, degree all refers to mass percent.
A kind of mousse dessert provided by the invention, product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and freezing rear structure is fine and closely woven, and without large ice crystal, time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.The shelf-life that mousse dessert extends by freezing form, be conducive to suitability for industrialized production.
The preparation method of a kind of mousse dessert provided by the invention, the mousse confectionery products that it prepares can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and freezing rear structure is fine and closely woven, and without large ice crystal, time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.The shelf-life that mousse dessert extends by freezing form, be conducive to suitability for industrialized production.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
first embodiment.
Raw material (in total amount 1 ton): fresh milk 600Kg(fat content 3.65%, protein content 3.32%, and nonfat milk solids content 8.45%), white granulated sugar 90Kg, butter 55Kg, HFCS 25 Kg, stabilizing agent 22Kg(wherein carragheen 1.32Kg, sodium alginate 0.88Kg, lactic acid fatty glyceride 19.8 Kg), liquid coffee concentrate 10 Kg, essence 2 Kg(wherein lift a meter Su Xiangjing 1Kg, milk flavour 1Kg), surplus is water.
Preparation method:
1, milk is warming up to 45 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 20min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 65 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 150bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 83 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 2 DEG C, and leaves standstill refrigeration 4 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 500 revs/min, controlling expansion rate is 90%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 31 people | Somewhat weak 10 people | Too weak 0 people |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 4 people | More fluffy 16 people | Suitable 30 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 8 people | Better 19 people | General 21 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 12 people | Better 25 people | General 10 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 11 people | Better 28 people | General 11 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 0 people | Somewhat strong 3 people | Suitable 27 people | Somewhat weak 18 people | Too weak 2 people |
| Fragrance | Too dense 1 people | Somewhat dense 3 people | Suitable 38 people | Somewhat light 7 people | Too light 1 people |
| Inflated sense | Too fluffy 2 people | More fluffy 16 people | Suitable 32 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 9 people | Better 16 people | General 23 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 14 people | Better 24 people | General 10 people | Not so good 2 people | Very poor 0 |
| Overall sensation | Fine 15 people | Better 22 people | General 11 people | Poor 2 people | Non-constant 0 |
second embodiment.
Raw material (in total amount 1 ton): fresh milk 600Kg(fat content 3.5%, protein content 3.15%, and nonfat milk solids content 8.2%), white granulated sugar 120Kg, butter 55Kg, HFCS 35 Kg, stabilizing agent 30Kg(wherein carragheen 2.7Kg, sodium alginate 1.8Kg, lactic acid fatty glyceride 25.5 Kg), liquid coffee concentrate 18 Kg, essence 4 Kg(wherein lift a meter Su Xiangjing 1.5Kg, milk flavour 1Kg, butter essence 1.5Kg), surplus is water.
Preparation method:
1, milk is warming up to 50 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 25min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 70 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 170bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 85 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 6 DEG C, and leaves standstill refrigeration 4 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 800 revs/min, controlling expansion rate is 95%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 6 people | Suitable 29 people | Somewhat weak 10 people | Too weak 1 people |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 1 people | More fluffy 17 people | Suitable 32 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 8 people | Better 18 people | General 21 people | Some bad 3 people | Very bad 0 |
| Aftertaste | Fine 13 people | Better 25 people | General 9 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 16 people | Better 20 people | General 14 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 2 people | Suitable 28 people | Somewhat weak 17 people | Too weak 1 people |
| Fragrance | Too dense 2 people | Somewhat dense 7 people | Suitable 38 people | Somewhat light 3 | Too light 0 |
| Inflated sense | Too fluffy 2 people | More fluffy 20 people | Suitable 28 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 8 people | Better 18 people | General 21 people | Some bad 3 people | Very bad 0 |
| Aftertaste | Fine 15 people | Better 24 people | General 9 people | Not so good 2 people | Very poor 0 |
| Overall sensation | Fine 14 people | Better 23 people | General 11 people | Poor 2 people | Non-constant 0 |
3rd embodiment.
Raw material (in total amount 1 ton): fresh milk 680Kg(fat content 3.8%, protein content 3.45%, and nonfat milk solids content 8.6%), white granulated sugar 110Kg, butter 30Kg, HFCS 25 Kg, stabilizing agent 25Kg(wherein carragheen 2Kg, sodium alginate 1.25Kg, lactic acid fatty glyceride 21.75Kg), liquid coffee concentrate 13 Kg, essence 2.5 Kg(wherein lift a meter Su Xiangjing 1Kg, butter essence 1.5Kg), surplus is water.
Preparation method:
1, milk is warming up to 46 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 30min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 66 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 170bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 87 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 5 DEG C, and leaves standstill refrigeration 5 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 1000 revs/min, controlling expansion rate is 100%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 30 people | Somewhat weak 10 people | Too weak 1 people |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 4 people | More fluffy 16 people | Suitable 30 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 9 people | Better 17 people | General 21 people | Some bad 3 people | Very bad 0 |
| Aftertaste | Fine 13 people | Better 25 people | General 9 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 16 people | Better 23 people | General 11 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 6 people | Suitable 33 people | Somewhat weak 8 people | Too weak 1 people |
| Fragrance | Too dense 4 people | Somewhat dense 7 people | Suitable 36 people | Somewhat light 3 people | Too light 0 |
| Inflated sense | Too fluffy 4 people | More fluffy 18 people | Suitable 28 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 7 people | Better 17 people | General 24 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 10 people | Better 21 people | General 12 people | Not so good 4 people | Very poor 3 people |
| Overall sensation | Fine 13 people | Better 25 people | General 11 people | Poor 1 people | Non-constant 0 |
4th embodiment.
Raw material (in total amount 1 ton): fresh milk 700Kg(fat content 3.50%, protein content 3.05%, and nonfat milk solids content 8.22%), white granulated sugar 115Kg, butter 35Kg, HFCS 35 Kg, stabilizing agent 27Kg(wherein carragheen 1.755Kg, sodium alginate 1.485Kg, lactic acid fatty glyceride 23.76Kg), liquid coffee concentrate 15 Kg, essence 3 Kg(be selected from butter essence), surplus is water.
Preparation method:
1, milk is warming up to 47 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 28min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 67 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 150bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 85 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 4 DEG C, and leaves standstill refrigeration 5 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 700 revs/min, controlling expansion rate is 105%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 31 people | Somewhat weak 10 people | Too weak 0 |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 4 people | More fluffy 16 people | Suitable 30 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 8 people | Better 19 people | General 21 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 12 people | Better 25 people | General 10 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 11 people | Better 28 people | General 11 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 6 people | Suitable 33 people | Somewhat weak 7 people | Too weak 2 people |
| Fragrance | Too dense 4 people | Somewhat dense 7 people | Suitable 36 people | Somewhat light 3 people | Too light 0 |
| Inflated sense | Too fluffy 5 people | More fluffy 17 people | Suitable 28 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 6 people | Better 17 people | General 26 people | Some bad 1 people | Very bad 0 |
| Aftertaste | Fine 10 people | Better 21 people | General 12 people | Not so good 4 people | Very poor 3 people |
| Overall sensation | Fine 12 people | Better 24 people | General 13 people | Poor 1 people | Non-constant 0 |
5th embodiment.
Raw material (in total amount 1 ton): fresh milk 800Kg(fat content 3.40%, protein content 3.00%, and nonfat milk solids content 8.10%), white granulated sugar 90Kg, butter 15Kg, HFCS 32Kg, stabilizing agent 30Kg(wherein carragheen 1.8Kg, sodium alginate 1.2Kg, lactic acid fatty glyceride 27Kg), liquid coffee concentrate 20 Kg, essence 2 Kg(be selected from lift rice Su Xiangjing), surplus is water.
Preparation method:
1, milk is warming up to 45 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 26min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 70 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 160bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 85 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 2.5 DEG C, and leaves standstill refrigeration 4.5 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 600 revs/min, controlling expansion rate is 110%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 30 people | Somewhat weak 10 people | Too weak 1 people |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 8 people | More fluffy 17 people | Suitable 25 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 9 people | Better 17 people | General 21 people | Some bad 3 people | Very bad 0 |
| Aftertaste | Fine 13 people | Better 25 people | General 9 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 16 people | Better 23 people | General 11 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 6 people | Suitable 33 people | Somewhat weak 8 people | Too weak 1 people |
| Fragrance | Too dense 4 people | Somewhat dense 7 people | Suitable 36 people | Somewhat light 3 people | Too light 0 |
| Inflated sense | Too fluffy 9 people | More fluffy 16 people | Suitable 25 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 7 people | Better 17 people | General 24 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 12 people | Better 21 people | General 12 people | Not so good 2 people | Very poor 3 people |
| Overall sensation | Fine 10 people | Better 22 people | General 16 people | Poor 2 people | Non-constant 0 |
6th embodiment.
Raw material (in total amount 1 ton): fresh milk 800Kg(fat content 3.43%, protein content 3.10%, and nonfat milk solids content 8.18%), white granulated sugar 120Kg, butter 15Kg, HFCS 25Kg, stabilizing agent 20Kg(wherein carragheen 1.6Kg, sodium alginate 1.4Kg, lactic acid fatty glyceride 17Kg), liquid coffee concentrate 10 Kg, essence 4 Kg(wherein lift a meter Su Xiangjing 1.2Kg, milk flavour 1.3Kg, butter essence 1.5Kg), surplus is water.
Preparation method:
1, milk is warming up to 50 DEG C, adds white granulated sugar, stabilizing agent, butter, after stirring 30min, continue to add HFCS, liquid coffee concentrate and essence, be settled to 1 ton with water, after mixing, obtain mixed liquor;
2, mixed liquor is heated to 68 DEG C, use German APV high pressure homogenizer homogeneous, homogenization pressure is 165bar, obtains feed liquid after homogeneous;
3, by feed liquid after homogeneous 85 DEG C, sterilization under 15s condition, obtain feed liquid after sterilization;
4, feed liquid after sterilization is cooled to 3 DEG C, and leaves standstill refrigeration 4.5 hours at such a temperature, obtain aging rear feed liquid;
5, aging rear feed liquid Sunbeam Cafe Series Mixmaster 850W is dismissed device and beat inflation, beat inflation and realized by the paddle High Rotation Speed of dismissing device, rotating speed of agitator 900 revs/min, controlling expansion rate is 102%; Filling after beating inflation.
Obtained product can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 30 people | Somewhat weak 11 people | Too weak 0 |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 5 people | More fluffy 16 people | Suitable 29 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 8 people | Better 17 people | General 22 people | Some bad 3 people | Very bad 0 |
| Aftertaste | Fine 13 people | Better 25 people | General 9 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 16 people | Better 23 people | General 11 people | Poor 0 | Non-constant 0 |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 6 people | Suitable 32 people | Somewhat weak 8 people | Too weak 2 people |
| Fragrance | Too dense 4 people | Somewhat dense 7 people | Suitable 36 people | Somewhat light 3 people | Too light 0 |
| Inflated sense | Too fluffy 5 people | More fluffy 14 people | Suitable 31 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 7 people | Better 15 people | General 26 people | Some bad 2 people | Very bad 0 |
| Aftertaste | Fine 10 people | Better 21 people | General 12 people | Not so good 4 people | Very poor 3 people |
| Overall sensation | Fine 13 people | Better 24 people | General 13 people | Poor 0 | Non-constant 0 |
In first to the 6th embodiment, although all employ liquid coffee concentrate and essence in raw material, after saving liquid coffee concentrate wherein and essence, obtained product still can be stored refrigerated at 2-6 DEG C, time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel; And no matter eat under refrigeration or freezing, all there is better inflated sense and melting property of mouth, but fragrance can decline to some extent.
In first to the 6th embodiment, although all employ HFCS in raw material, after saving HFCS wherein, obtained product still can be stored refrigerated at 2-6 DEG C, and time edible, delicate mouthfeel is soft, just melt in the mouth, is similar to mount colored to dismiss cream; Product also can at-12 DEG C to-18 DEG C freezen protective, and time edible, ice is felt well smooth, and refrigerant exquisiteness, is similar to ice cream mouthfeel; And no matter eat under refrigeration or freezing, all there is better inflated sense and melting property of mouth, but sweet sense can decline to some extent.
7th embodiment (comparative example).
Raw material (in total amount 1 ton): fresh milk 800Kg(fat content 3.43%, protein content 3.10%, and nonfat milk solids content 8.18%), white granulated sugar 120Kg, butter 15Kg, HFCS 25Kg, stabilizing agent 20Kg(wherein xanthans 1.6Kg, sodium alginate 1.4Kg, glycerin monostearate 17Kg), liquid coffee concentrate 10 Kg, essence 4 Kg(wherein lift a meter Su Xiangjing 1.2Kg, milk flavour 1.3Kg, butter essence 1.5Kg), surplus is water.
Preparation method: identical with preparation method described in the 6th embodiment.
Obtained product is stored refrigerated at 2-6 DEG C, and pore is thick, and quality is uneven, and time edible, mouthfeel is clamminess, and cannot accomplish just melt in the mouth; There is larger ice crystal in product, coarse mouthfeel time edible, has ice to be cut after-12 DEG C to-18 DEG C freezen protective.
Products taste tastes test.
Trial test mode: panelist totally 50 people participating in trial test, adopt non-tangible mode, evaluate respectively to entirety sensation, sweet sense, fragrance, inflated sense, melting property of mouth and aftertaste six indexs.
Product 2-6 DEG C stored refrigerated after trial test test result:
| Sweet sense | Too strong 4 people | Somewhat strong 5 people | Suitable 30 people | Somewhat weak 11 people | Too weak 0 people |
| Fragrance | Too dense 4 people | Somewhat dense 8 people | Suitable 38 people | Somewhat light 0 | Too light 0 |
| Inflated sense | Too fluffy 4 people | More fluffy 14 people | Suitable 29 people | Some is fluffy not 3 years old | Fluffy very not 0 |
| Melting property of mouth | Very 0 people | Better 5 people | General 22 people | Some bad 14 people | Very bad 9 people |
| Aftertaste | Fine 13 people | Better 25 people | General 9 people | Not so good 3 people | Very poor 0 |
| Overall sensation | Fine 1 people | Better 9 people | General 11 people | Poor 21 people | Non-constant 8 people |
Trial test test result after product-12 DEG C to-18 DEG C freezen protective:
| Sweet sense | Too strong 2 people | Somewhat strong 6 people | Suitable 32 people | Somewhat weak 8 people | Too weak 2 people |
| Fragrance | Too dense 4 people | Somewhat dense 7 people | Suitable 36 people | Somewhat light 3 people | Too light 0 |
| Inflated sense | Too fluffy 5 people | More fluffy 14 people | Suitable 31 people | Some is fluffy not 0 years old | Fluffy very not 0 |
| Melting property of mouth | Very 0 people | Better 3 people | General 20 people | Some bad 23 people | Very bad 4 people |
| Aftertaste | Fine 10 people | Better 21 people | General 12 people | Not so good 4 people | Very poor 3 people |
| Overall sensation | Fine 0 people | Better 5 people | General 13 people | Poor 25 people | Non-constant 7 people |
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (8)
1. a mousse dessert, is characterized in that, the raw material making it comprises: milk 600 to 800 weight portion, white granulated sugar 90 to 120 weight portion, butter 15 to 55 weight portion and stabilizing agent 20 to 30 weight portion; In described stabilizing agent, carragheen accounts for 6% to 9%, and sodium alginate accounts for 4% to 7%, and lactic acid fatty glyceride accounts for 85% to 90%.
2. mousse dessert as claimed in claim 1, also comprises HFCS 25 to 35 weight portion, liquid coffee concentrate 10 to 20 weight portion and/or essence 2 to 4 weight portion in wherein said raw material.
3. mousse dessert as claimed in claim 1, wherein said milk is fresh milk or reconstituted milk, and in described milk, fat content is not less than 3.4%, and protein content is not less than 3.0%, and nonfat milk solids content is not less than 8.1%.
4. a preparation method for mousse dessert as claimed in claim 1, is characterized in that, comprising:
By described raw material mixed dissolution, obtain mixed liquor;
By described mixed liquor homogeneous, obtain feed liquid after homogeneous;
By feed liquid sterilization after described homogeneous, obtain feed liquid after sterilization;
Feed liquid after described sterilization is left standstill refrigeration 4 to 5 hours at 2 to 6 DEG C, obtains aging rear feed liquid; And
Described aging rear feed liquid is beaten inflation, and inflation rate is 90% to 110%.
5. the preparation method of mousse dessert as claimed in claim 4, wherein said whipping inflation is realized by paddle High Rotation Speed, and rotating speed of agitator controls at 500 to 1000 revs/min.
6. the preparation method of mousse dessert as claimed in claim 4, during wherein said mixed dissolution, the temperature of feed liquid is 45 to 50 DEG C.
7. the preparation method of mousse dessert as claimed in claim 4, the temperature of wherein said homogeneous is 65 to 70 DEG C, and pressure is 150 to 170bar.
8. the preparation method of mousse dessert as claimed in claim 4, the temperature of wherein said sterilization is 83 to 87 DEG C, and duration is 15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310658631.8A CN104686661A (en) | 2013-12-09 | 2013-12-09 | Mousse dessert and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310658631.8A CN104686661A (en) | 2013-12-09 | 2013-12-09 | Mousse dessert and preparation method thereof |
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| CN104686661A true CN104686661A (en) | 2015-06-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912671A (en) * | 2017-03-01 | 2017-07-04 | 北京三元食品股份有限公司 | A kind of chocolate mousse food milk slurry and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663176A (en) * | 1985-09-20 | 1987-05-05 | Glacial Confections, Inc. | Frozen mousse and method of making same |
| EP0937409B1 (en) * | 1998-02-13 | 2003-05-07 | Societe Des Produits Nestle S.A. | Nongelled and whipped refrigerated product |
| CN101588727A (en) * | 2007-01-25 | 2009-11-25 | 雀巢产品技术援助有限公司 | Mousse |
-
2013
- 2013-12-09 CN CN201310658631.8A patent/CN104686661A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663176A (en) * | 1985-09-20 | 1987-05-05 | Glacial Confections, Inc. | Frozen mousse and method of making same |
| EP0937409B1 (en) * | 1998-02-13 | 2003-05-07 | Societe Des Produits Nestle S.A. | Nongelled and whipped refrigerated product |
| CN101588727A (en) * | 2007-01-25 | 2009-11-25 | 雀巢产品技术援助有限公司 | Mousse |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912671A (en) * | 2017-03-01 | 2017-07-04 | 北京三元食品股份有限公司 | A kind of chocolate mousse food milk slurry and preparation method thereof |
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Application publication date: 20150610 |