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Old fragrant yellow coconut mousse and preparation method thereof

A technology of coconut mousse and Laoxianghuang, which is applied in baking, baked food, food science, etc., can solve the problems of mousse desserts that have not yet appeared, and achieve the enrichment of Chaozhou preserved fruit culture and preserved fruit food series, and a broad market Development prospect, good quality effect

Pending Publication Date: 2021-03-12
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is no scheme to make mousse dessert with Laoxianghuang as raw material

Method used

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  • Old fragrant yellow coconut mousse and preparation method thereof
  • Old fragrant yellow coconut mousse and preparation method thereof
  • Old fragrant yellow coconut mousse and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A kind of preparation method of old fragrance yellow coconut mousse, comprises the following steps:

[0033] (1) Preparation of cake embryo

[0034] ① Preheat the oven, set the upper and lower heat to 190°C;

[0035] ②Sieve the almond powder and powdered sugar, add the shredded coconut and mix well for later use;

[0036] ③ Add lemon juice and granulated sugar to the egg whites, and use an inflatable electric egg beater to beat at low speed and then at high speed until the wet foam can be pulled out to the state of snow white hooks. Add ② in 3 times, and use a long-handled silicone scraper to gently Mix lightly until the cake batter is obtained in the state of dry powder without particles;

[0037] ④ Pour the batter into an eight-inch mold and smooth it out, put it in a preheated oven, set the upper and lower heat at 190°C, bake for about 8-10mins until it is colored, take it out and place it at a temperature of 16-20°C and a humidity of After 60-80% of the cooling r...

Embodiment 1～5

[0053]Examples 1 to 5 are based on the basic formula of eight inches, using the same preparation method. The formula of Laoxianghuang sandwich in Examples 1 to 5 is shown in Table 2. The score is obtained by the judges after tasting Laoxianghuang coconut mousse. out.

[0054] Table 2 The effect of the amount of Laoxianghuang added on the quality of mousse

[0055]

[0056] It can be seen from Table 2 that when the amount of Laoxianghuang added is 30g, the score of mousse is the highest. When Laoxianghuang is less than 30g, the taste of Laoxianghuang is difficult to stand out in the taste of the whole mousse. Coconut mousse will cover up the taste of Laoxianghuang itself, and cannot give the mousse the unique taste of Laoxianghuang. When the Laoxianghuang cream is more than 30g, Laoxianghuang loses the balance of the overall taste of the mousse due to its own salty and sweet taste, and the Laoxianghuang taste is too strong, which cannot highlight the overall taste effect of...

Embodiment 6～10

[0058] Embodiments 6 to 10 are based on the basic formula of eight inches, using the same preparation method, the formula of the coconut mousse slurry in Examples 6 to 10 (only adjusting the amount of added coconut puree), and the score is judged by tasting the old fragrance Yellow coconut mousse is drawn.

[0059] Table 3 Effect of added amount of coconut puree on the quality of mousse

[0060]

[0061] It can be seen from Table 3 that when the added amount of coconut puree is 150g, the score of mousse is the highest. The overall taste of the finished mousse has a good balance, so that the flavors of old fragrant yellow and coconut can be well presented. At the same time, it is combined with Laoxianghuang to bring a multi-level taste experience. When the amount of coconut puree added is less than 150g, the overall taste of the mousse will be more old and fragrant. When the amount of coconut puree added is greater than >150g, the taste of coconut in the mousse will be ve...

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Abstract

The invention discloses old fragrant yellow coconut mousse and a preparation method thereof. The mousse is composed of a cake blank, an old fragrant yellow sandwich and coconut mousse pulp. The old fragrant yellow sandwich comprises milk, unsalted butter, fine granulated sugar, yolk, eggs, corn starch and old fragrant yellow paste in a mixing ratio of 75: 25: 15: 10: 15: 8: 10-20; the coconut mousse pulp comprises egg white, berry sugar, coconut puree, milk, fish glue powder and unsalted butter in a mixing ratio of 7: 15: (20-40): 20: (1-5): (40-60). The old fragrant yellow coconut mousse is excellent in quality and excellent in color, luster, taste, flavor and form, particularly, due to the unique effect of appetizing and greasiness relieving of the old fragrant and yellow coconut mousse,the overall sweetness and flavor of the coconut mousse are perfectly neutralized, an irreplaceable unique style of the product is formed, the original flavor of the coconut mousse is kept, and the special dried orange peel taste and the health care effect of the old fragrant yellow are also realized.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an old fragrant yellow coconut mousse and a preparation method thereof. Background technique [0002] Mousse is a kind of Western-style dessert. It is softer and silkier than pudding, and it melts in the mouth. It is a panna cotta dessert that can be eaten directly or used as a cake layer. Usually, cream and coagulant are added to make a thick jelly-like effect. It is made of gelatin curdled cheese and fresh cream, and can be eaten without baking. With the continuous improvement of social living conditions, people no longer tend to a single traditional taste of food, but pursue continuous innovation in taste, taste, and appearance. In China, more catering companies and dessert stores tend to "West Point Chinese "Do", on the basis of traditional Western-style desserts, combined with local characteristic raw materials and people's taste habits, so many Chinese-style Western-style des...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A21D13/28
CPCA21D13/24A21D13/28
Inventor 黄武营林玉婷
Owner HANSHAN NORMAL UNIV
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