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Coffee mousse powder

A technology for coffee powder and mousse powder, applied in the field of mousse powder and coffee mousse powder, can solve problems such as unfavorable promotion and popularization of mousse products, excessive unstable microorganisms, cumbersome mousse production process, etc. Reduced mass, fine and cool effect on the palate

Inactive Publication Date: 2014-03-26
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional mousse production process is cumbersome and complicated, and each step has strict requirements. Not only is it very troublesome to make, but it also requires high operating technology and more actual production experience. In addition, there are many processes, which increases the quality instability and the probability of microorganisms exceeding the standard, these are not conducive to the further promotion and popularization of mousse products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 45 g of white granulated sugar, 17 g of glucose, 14 g of non-dairy creamer, 13 g of gelatin, and 11 g of coffee powder, place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain coffee mousse Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0022] The method of using coffee mousse powder is as follows:

[0023] (1) Weigh 50g of coffee mousse powder and 150g of purified water, add them together into a stainless steel container, heat in a water bath to 85°C, stir while heating, and cool to 15°C after completely dissolving to obtain material a.

[0024] (2) Weigh 150g non-dairy cream and whip it to 2.5-3 times the original volume, first weigh 50g whipped non-dairy cream and mix it with ingredient a to obtain ingredient b. Then add the remaining 100g of non-dairy fresh cream into ingredient b, and stir evenly to obtain ingredient c. ...

Embodiment 2

[0027] Weigh 50 g of white granulated sugar, 20 g of glucose, 18 g of non-dairy creamer, 15 g of gelatin, and 12 g of coffee powder, place them in a mixer, stir thoroughly, and mix evenly; the evenly mixed materials are packaged after microwave sterilization to obtain coffee mousse Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0028] The method of using coffee mousse powder is as follows:

[0029] (1) Weigh 100g of coffee mousse powder and 300g of purified water, add them together into a stainless steel container, heat in a water bath to 80°C, stir while heating, completely dissolve and cool to 15°C to obtain material a.

[0030] (2) Weigh 300g non-dairy cream and whip it to 2.5-3 times the original volume, first weigh 100g whipped non-dairy cream and mix it with a ingredient to get b ingredient. Then add the remaining 200g non-dairy fresh cream into ingredient b, and stir evenly to obtain ingredient c.

[0031] (3)...

Embodiment 3

[0033] Weigh 40 g of white granulated sugar, 15 g of glucose, 10 g of non-dairy creamer, 10 g of gelatin, and 10 g of coffee powder, and place them in a mixer, stir thoroughly, and mix evenly; Sri Lanka powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0034] The using method of coffee mousse powder is the same as embodiment 1.

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PUM

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Abstract

The invention provides coffee mousse powder. The coffee mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 15%-20% of glucose, 10%-18% of non-dairy creamer, 10%-15% of gelatin and 10%-12% of coffee powder. The coffee mousse powder is prepared through burdening, mixing, sterilizing and packaging. The coffee mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the coffee mousse powder is used for making coffee mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to mousse powder, in particular to coffee mousse powder. Background technique [0002] Mousse (mousse) is a kind of milk dessert, which can be eaten directly or used as a cake interlayer. Mousse cake first appeared in Paris, France, the capital of gourmet food. Applying mousse to cake can stabilize and improve the structure of the cake, making the shape, color, structure and taste of the cake more varied, and the quality more natural and pure. , It tastes great after freezing. [0003] The emergence of mousse products not only meets people's pursuit of exquisiteness and fashion consumption demand, but also satisfies people's life philosophy of advocating nature and health. As my country's baking industry is in line with international standards in recent years, mousse and mousse cakes have appeared in large numbers in cake shops and cake chain stores in large and medium-sized cities i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 赵云财李振林邢春艳
Owner HARBIN AIKEER FOOD TECH
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