Cake dough improver, mousse cake and method for preparing mousse cake
A mousse cake and cake embryo technology, applied in the directions of dough preparation, dough treatment, pre-baked dough treatment, etc., can solve the problems of oil and water precipitation, inability to obtain, long freezing, etc., and achieve fine surface, fine structure, and stable PH value. Effect
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Embodiment 1
[0100] A mousse cake comprises a cake base and a mousse layer, the cake base includes a cake base improver; the mousse layer includes a cream whipping stabilizer and a thickening emulsification stabilizer.
[0101] On the one hand, by adding a cake embryo improver to the cake embryo, the raw materials for making the cake embryo can be stirred, coated, and baked in a short period of time, and the prepared cake embryo has no obvious Maillard and burnt. Saccharification and coloring can be directly cut according to the size without peeling, and the mousse cake embryo with a more beautiful appearance can be obtained. At the same time, the added cake embryo improver can inhibit the growth of microorganisms in the cake embryo, adjust the pH value of the cake embryo, and delay Cake embryos are stored under refrigerated and frozen conditions for a long time to deteriorate and spoil, and to ensure that the cake embryos still have a fresh and moist taste under long-term freezing conditio...
Embodiment 2
[0175] Except that the content of the raw material components forming the cake embryo improver, cream whipping stabilizer and thickening emulsification stabilizer is different, other conditions are the same as in Example 1;
[0176] Described cake embryo improving agent comprises the raw material of following weight component:
[0177] Alkaline leavening agent 5%;
[0178] Acidity regulator 6%;
[0179] Emulsifier 30%;
[0180] Enzyme preparation 0.1%;
[0181] The balance is a dispersant.
[0182] Described whipped cream stabilizer comprises the raw material of following weight component:
[0183] Sodium Caseinate 1%;
[0184] Emulsifier 0.5%;
[0185] Thickener 0.5%;
[0186] Acidity regulator 0.01%;
[0187] The balance is a dispersant.
[0188] Described thickening emulsification stabilizer comprises the raw material of following weight component:
[0189] Thickener 3%;
[0190] Emulsifier 30%;
[0191] The balance is a dispersant.
Embodiment 3
[0193] Except that the content of the raw material components forming the cake embryo improver, cream whipping stabilizer and thickening emulsification stabilizer is different, other conditions are the same as in Example 1;
[0194] Described cake embryo improving agent comprises the raw material of following weight component:
[0195] Alkaline leavening agent 3%;
[0196] Acidity regulator 3%;
[0197] Emulsifier 5%;
[0198] Enzyme preparation 0.03%;
[0199] The balance is a dispersant.
[0200] Described whipped cream stabilizer comprises the raw material of following weight component:
[0201] Sodium Caseinate 0.5%;
[0202] Emulsifier 0.2%;
[0203] Thickener 0.2%;
[0204] Acidity regulator 0.003%;
[0205] The balance is a dispersant.
[0206] Described thickening emulsification stabilizer comprises the raw material of following weight component:
[0207] Thickener 1.5%;
[0208] Emulsifier 15%;
[0209] The balance is a dispersant.
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