Frozen mousse cake and industrial preparation method thereof

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...

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

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