Frozen mousse cake and industrial preparation method thereof

A mousse cake and cake technology, applied in baking, baked goods, food science and other directions, can solve the problems of lower product quality, destruction of fat crystals, difficulty in sending, etc., and achieve high product stability, low fat content, and storage time. long effect

Active Publication Date: 2015-07-01
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the frozen mousse cake made in this way is still mainly cold-processed. There is no sterilization link in the production process of raw materials, and safety problems such as excessive microorganisms are prone to occur, so the quality requirements of raw materials are high; At around -18°C, the water inside the product forms ice crystals. The ice crystals in the temperature range of 0-6°C are the largest ice crystal formation area. During the freezing process, the water first forms ice crystal nuclei and then grows into ice crystals and large ice crystals. The huge temperature difference leads to mousse The tissue structure of the cake is destroyed, and the product quality is reduced, especially in the production process of chocolate mousse, which is prone to be difficult to send; in the production of fresh acidic fruit juice mousse, the structure of the mousse body is soft and the taste is rough. , this is because when making raspberry mousse, the pH value of the fresh raspberry juice used is generally around 4.0, which will denature the protein in the mousse body and destroy the fat crystallization

Method used

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  • Frozen mousse cake and industrial preparation method thereof
  • Frozen mousse cake and industrial preparation method thereof
  • Frozen mousse cake and industrial preparation method thereof

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specific Embodiment 1

[0024] Specific embodiment one: frozen raspberry mousse cake and its preparation

[0025] Carry out the preparation of freezing raspberry mousse cake with following process according to formula described in following table 1, its main steps are as follows:

[0026] (1) Preparation of cake body: take the batter material of formula quantity, this batter material mainly comprises pasteurized egg yolk liquid, wheat flour, vegetable oil and water, after above-mentioned batter material is mixed evenly, obtain the batter that specific gravity is 0.35~0.45; Pasteurized protein liquid and white sugar are sent with an air-filled sender until the specific gravity of the protein reaches 0.25-0.30, and then the beaten protein is added to the batter and mixed evenly to obtain a cake batter. After baking for 15-20 minutes in a tunnel oven with a primer at 170±5°C and an upper fire at 180±5°C, cool at a constant temperature in a cooling room with a temperature of 16-20°C and a humidity of 60...

specific Embodiment 2

[0060] Specific embodiment two: frozen chocolate mousse cake and its preparation

[0061] Carry out the preparation of frozen chocolate mousse cake according to the recipe described in the following table 8 with the following process, and its main steps are as follows:

[0062] (1) Preparation of cake body: take the batter material of formula quantity, this batter material mainly comprises pasteurized egg yolk liquid, wheat flour, vegetable oil, water, chocolate, cocoa powder and syrup, after above-mentioned batter material is mixed, obtain specific gravity as 0.35-0.45 batter; use the pasteurized protein liquid and white sugar to send the pasteurized egg white machine until the specific gravity of the protein reaches 0.25-0.30, then add the beaten protein to the above batter and mix evenly to get the cake batter , place the cake batter in a tunnel oven and bake for 15-20 minutes with a primer at 170±5°C and an upper fire at 180±5°C, then keep the temperature in a cooling ro...

specific Embodiment 3

[0093] Specific embodiment three: frozen cream mousse cake and its preparation

[0094] Carry out the preparation of frozen cream mousse cake with the following process according to the formula described in the following table 15, and its main steps are as follows:

[0095] (1) Preparation of cake body: take the batter material of formula quantity, this batter material mainly comprises pasteurized egg yolk liquid, wheat flour, vegetable oil and water, after above-mentioned batter material is mixed evenly, obtain the batter that specific gravity is 0.35~0.45; Pasteurized protein liquid and white sugar are sent with an air-filled sender until the specific gravity of the protein reaches 0.25-0.30, and then the beaten protein is added to the batter and mixed evenly to obtain a cake batter. After baking for 15-20 minutes in a tunnel oven with a primer at 170±5°C and an upper fire at 180±5°C, cool at a constant temperature in a cooling room with a temperature of 16-20°C and a humi...

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Abstract

The invention discloses a frozen mousse cake and an industrial preparation method thereof. In the industrial preparation method of the frozen mousse cake, a cream having more than 80% fat is used as a primary raw material of the mousse body; the industrial preparation utilizes certain technology and equipment for producing ice creams to perform the industrial production of the frozen mousse cake; and the technology and equipment for producing the ice creams are modified and optimized. The microorganism is controlled through a sterilization technology. The materials are cooled, inflated and agitated by a freezing machine, thereby minimizing the ice crystals and keeping a discharge temperature of the finished mousse body at minus 5 to minus 6 degrees centigrade; and the frozen mousse body is combined with a cake body to form the frozen mousse cake. The frozen mousse cake prepared by the industrial preparation method is long in storage time, convenient in transportation, simple in storage, and easy in quality control. The pipeline type production technology allows the quality of product to be stable and allows the labor to be saved. The fat content of the frozen mousse cake is lower, the taste is finer, and the product stability is higher.

Description

technical field [0001] The invention relates to an industrialized preparation method of a cake, in particular to a frozen mousse cake and an industrialized preparation method thereof, belonging to the field of cake food processing. Background technique [0002] There is a certain correlation between the food industry. Therefore, in view of the current status of the baking industry, its development needs to be open-minded, and the quality and production scale of baked products can be improved by using other food processing methods. [0003] Mousse cake is deeply loved by consumers because of its rich nutrition and smooth and delicate taste. However, the processing process is cold processing. The product needs to be perfectly displayed at the sales counter without sealed packaging. Therefore, the shelf life of the product is short, generally no more than 3 days. Logistics The transportation requires a short cycle and is not suitable for long-distance transportation, which lead...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/26A21D2/34
Inventor 谢萍萍孙晓波宇德勳
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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