阅读说明：本技术 一种巧克力风味中性慕斯及其制备方法 (Chocolate-flavored neutral mousse and preparation method thereof ) 是由 崇志文 龄南 王猛 杨若茜 王靖宇 于 2020-05-15 设计创作，主要内容包括：本发明提供了一种巧克力风味中性慕斯及其制备方法,涉及食品技术领域。本发明所述慕斯包括以下质量百分含量的原料：牛奶40～70％、稀奶油5～15％、蛋白粉1～5％、白砂糖10～20％、炼乳0.1～2％、明胶0.5～2％、刺槐豆胶0.1～2％、蔗糖脂肪酸酯0.01～1％、巧克力酱0.5～2％和余量的水。本发明通过配料、搅拌、定容、均质、杀菌、待装、充气和灌装步骤制备所述慕斯。本发明所述制备方法解决了慕斯只能小规模制作的问题,形成工业化大规模生产,可以扩大销售范围,使消费者不仅仅在甜品店,还可以在商场、超市甚至便利店购买慕斯产品。(The invention provides a chocolate-flavored neutral mousse and a preparation method thereof, and relates to the technical field of food. The mousse comprises the following raw materials in percentage by mass: 40-70% of milk, 5-15% of cream, 1-5% of protein powder, 10-20% of white granulated sugar, 0.1-2% of condensed milk, 0.5-2% of gelatin, 0.1-2% of locust bean gum, 0.01-1% of sucrose fatty acid ester, 0.5-2% of chocolate sauce and the balance of water. The mousse is prepared by the steps of proportioning, stirring, fixing volume, homogenizing, sterilizing, waiting to be filled, inflating and filling. The preparation method of the invention solves the problem that the mousse can be manufactured only in small scale, forms industrialized large-scale production, and can enlarge the sales range, so that consumers can purchase mousse products not only in dessert shops, but also in shopping malls, supermarkets and convenience stores.)

1. A chocolate flavored neutral mousse is characterized by comprising the following raw materials in percentage by mass: 40-70% of milk, 5-15% of cream, 1-5% of protein powder, 10-20% of white granulated sugar, 0.1-2% of condensed milk, 0.5-2% of gelatin, 0.1-2% of locust bean gum, 0.01-1% of sucrose fatty acid ester, 0.5-2% of chocolate sauce and the balance of water.

2. The chocolate flavored neutral mousse according to claim 1, wherein the mousse comprises the following raw materials in percentage by mass: 60% of milk, 10% of cream, 2% of albumen powder, 15% of white granulated sugar, 1% of condensed milk, 1.5% of gelatin, 0.5% of locust bean gum, 0.05% of sucrose fatty acid ester, 1% of chocolate sauce and the balance of water.

3. A chocolate-flavoured neutral mousse according to claim 1 or 2, wherein the cream has a milk fat content of 35%.

4. A process for preparing a chocolate flavored neutral mousse according to any one of claims 1 to 3, comprising the steps of: (1) circularly heating half of milk, and mixing with cream, protein powder, white sugar, condensed milk, gelatin, locust bean gum, sucrose fatty acid ester and chocolate sauce under stirring to obtain feed liquid;

(2) cooling the feed liquid to 2-6 ℃, mixing with water and the rest half of milk, homogenizing, and sterilizing to obtain a base material;

(3) and aerating the base material, and filling to obtain the chocolate-flavored neutral mousse.

5. The preparation method according to claim 4, wherein the temperature of the cyclic heating in the step (1) is 70-80 ℃; the mixing and stirring time is 30-50 min; the mixing and stirring speed is 50-100 rpm.

6. The method according to claim 4, wherein the temperature of the homogenization in the step (2) is 65 to 75 ℃, and the pressure of the homogenization is 18 to 20 MPa.

7. The preparation method according to claim 4, wherein the sterilization temperature in the step (2) is 137-143 ℃, and the sterilization time is 3-4 s.

8. The method according to claim 4, wherein the temperature of the aeration in the step (3) is 2 to 6 ℃, and the aeration rate of the aeration is 100%.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a chocolate-flavored neutral mousse and a preparation method thereof.

Background

Mousse is a mousse type dessert that can be eaten directly or used as a cake casing, etc. The mousse cake is firstly appeared in Paris, France, and the mousse applied to the cake can play a role in stabilizing and improving the cake structure, so that the cake has more changes in appearance, color, structure and taste, the quality is more natural and pure, the mousse cake is eaten after being frozen, and the mousse cake is called as an excellent product in the cake.

The appearance of the mousse product not only meets the consumption requirements of people on pursuing delicacy and fashion, but also meets the living idea of people advocating nature and health. With the international and international trails of the baking industry in China in recent years, mousses, mousse cakes and the like are greatly appeared in cake houses and cake chain stores in large and medium cities in China and become a baked product which is very popular among consumers, particularly among young people. However, the shelf life of the existing mousse product is short, so that the prior mousse product is mainly used in catering channels in China, and the market and the supermarket have few products due to the problems of equipment capacity, shelf life and the like of manufacturers.

Disclosure of Invention

In view of the above, the invention aims to provide a chocolate-flavored neutral mousse and a preparation method thereof, wherein the mousse can be sold in markets, supermarkets and the like, and the shelf life can reach 7-15 days.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a chocolate-flavored neutral mousse, which comprises the following raw materials in percentage by mass: 40-70% of milk, 5-15% of cream, 1-5% of albumen powder, 10-20% of white granulated sugar, 0.1-2% of condensed milk, 0.5-2% of gelatin, 0.1-2% of locust bean gum, 0.01-1% of sucrose fatty acid ester, 0.5-2% of chocolate sauce and the balance of water.

Preferably, the mousse comprises the following raw materials in percentage by mass: 60% of milk, 10% of cream, 2% of albumen powder, 15% of white granulated sugar, 1% of condensed milk, 1.5% of gelatin, 0.5% of locust bean gum, 0.05% of sucrose fatty acid ester, 1% of chocolate sauce and the balance of water.

Preferably, the cream has a milk fat content of 35%.

The invention also provides a preparation method of the chocolate-flavored neutral mousse, which comprises the following steps: (1) circularly heating half of milk, and mixing with cream, protein powder, white sugar, condensed milk, gelatin, locust bean gum, sucrose fatty acid ester and chocolate sauce under stirring to obtain feed liquid;

(2) cooling the feed liquid to 2-6 ℃, mixing with water and the rest half of milk, homogenizing, and sterilizing to obtain a base material;

(3) and aerating the base material, and filling to obtain the chocolate-flavored neutral mousse.

Preferably, the temperature of the cyclic heating in the step (1) is 70-80 ℃; the mixing and stirring time is 30-50 min; the mixing and stirring speed is 50-100 rpm.

Preferably, the homogenizing temperature in the step (2) is 65-75 ℃, and the homogenizing pressure is 18-20 MPa.

Preferably, the sterilization temperature in the step (2) is 137-143 ℃, and the sterilization time is 3-4 s.

Preferably, the temperature of the aeration in the step (3) is 2-6 ℃, and the aeration rate of the aeration is 100%

The invention provides a chocolate-flavored neutral mousse which is delicious in taste and strong in stability, and does not have risks of collapse and deterioration after being separated from a cold chain for a certain time. Typically handmade mousses cannot be filled aseptically and therefore have a short shelf life, typically only one to two days, and a limited output.

The invention also provides a preparation method of the chocolate-flavored neutral mousse, which finishes the industrial production of the chocolate-flavored neutral mousse by the process flow of ingredients → stirring → constant volume → homogenizing → sterilizing → waiting for filling → inflating → filling → finishing and warehousing. In the process of inflation, the invention can ensure the sterile state in the whole process, thereby prolonging the shelf life of the product, and can produce more than 3 tons of products at one time to form large-scale production, therefore, the preparation method of the invention solves the problem that the mousse can be produced only in small scale, forms industrialized large-scale production, can enlarge the sale range, and ensures that consumers can purchase mousse products not only in dessert shops, supermarkets or convenience stores.

Detailed Description

The invention provides a chocolate-flavored neutral mousse, which comprises the following raw materials in percentage by mass: 40-70% of milk, 5-15% of cream, 1-5% of protein powder, 10-20% of white granulated sugar, 0.1-2% of condensed milk, 0.5-2% of gelatin, 0.1-2% of locust bean gum, 0.01-1% of sucrose fatty acid ester, 0.5-2% of chocolate sauce and the balance of water.

The mousse preferably comprises the following raw materials in percentage by mass: 60% of milk, 10% of cream, 2% of albumen powder, 15% of white granulated sugar, 1% of condensed milk, 1.5% of gelatin, 0.5% of locust bean gum, 0.05% of sucrose fatty acid ester, 1% of chocolate sauce and the balance of water. The milk of the invention preferably comprises fresh raw milk, and the fresh raw milk of the Weigang own pasture is selected in the embodiment of the invention. The cream of the invention preferably has a milk fat content of 35%. The variety or source of the cream is not particularly limited in the present invention, and it is preferably purchased from Nestle. The protein powder preferably comprises constant natural milk protein powder, and the protein content is 80%. The locust bean gum of the present invention is purchased from Nanjing Ruiyuan trade company, Inc. The chocolate paste of the invention preferably comprises dark chocolate paste and white chocolate paste, and the chocolate paste is preferably pure chocolate paste or compound chocolate paste.

In the invention, the cream, condensed milk and chocolate sauce provide thick fragrant mouthfeel, the protein powder improves the texture of the whole product and enhances the stability, the sucrose fatty acid ester is an emulsifier to ensure that fat is more uniformly distributed, and the gelatin and the locust bean gum are main components forming mousse texture and can form stable mousse texture through aeration and fermentation.

The invention also provides a preparation method of the chocolate-flavored neutral mousse, which comprises the following steps: (1) circularly heating half of milk, and mixing with cream, protein powder, white sugar, condensed milk, gelatin, locust bean gum, sucrose fatty acid ester and chocolate sauce under stirring to obtain feed liquid;

(2) cooling the feed liquid to 2-6 ℃, mixing with water and the rest half of milk, homogenizing, and sterilizing to obtain a base material;

(3) and aerating the base material, and filling to obtain the chocolate-flavored neutral mousse.

The invention circularly heats half of milk by mass, and mixes and stirs the milk with cream, protein powder, white granulated sugar, condensed milk, gelatin, locust bean gum, sucrose fatty acid ester and chocolate sauce to obtain feed liquid. The circulation heating and the mixing stirring are preferably carried out in a mixing tank, half of milk is added into the mixing tank for circulation heating, and the circulation heating temperature is preferably 70-80 ℃. The milk is heated to 70-80 ℃, then cream, protein powder, white granulated sugar, condensed milk, gelatin, locust bean gum, sucrose fatty acid ester and chocolate sauce are sequentially added into the mixing tank, and the mixing and stirring are preferably carried out for 30-50 min. The mixing and stirring speed is preferably 50-100 rpm, and different rotating speeds can be selected according to the size of the blades of the stirrer.

After the feed liquid is obtained, the feed liquid is cooled to 2-6 ℃, mixed with water and the rest half of milk, homogenized and sterilized to obtain the base material. The feed liquid is cooled to 2-6 ℃, then transferred to a buffer tank, the balance of milk and water are added into the buffer tank to fix the volume, and homogenization is carried out after heating, wherein the homogenization temperature is preferably 65-75 ℃, and more preferably 70 ℃. The homogenizing pressure is preferably 18-20 MPa. The homogenization and sterilization are preferably carried out by the method, the sterilization method preferably comprises UHT sterilization, the temperature of the UHT sterilization is preferably 137-143 ℃, and the time of the UHT sterilization is preferably 3-4 s.

After the base material is obtained, the base material is aerated and filled to obtain the chocolate-flavored neutral mousse. The type of the inflator for inflation is preferably Haas, the inflation temperature is preferably 2-6 ℃, and the inflation rate is 100%. The calculation method of the inflation rate of the present invention preferably includes the steps of: taking a cup filled with aerated yogurt, filling with uninflated base material, strickling the cup mouth with a ruler, and weighing to obtain m₁(the front cup is peeled off), the inflator is adjusted to start inflating, and the cup is filled with the same cupThe inflated product is scraped off the cup mouth by a ruler, and the weight is weighed to obtain m₂(called peeling cup) and air filling rate (%) (m)₁-m₂)×100/m₂. The Haas inflator used by the invention can ensure that the whole course is kept in an aseptic state in the inflating process, thereby prolonging the shelf life of the product. The filling machine according to the invention for filling preferably comprises a continuous-cup or plastic-cup filling machine.

The chocolate-flavored neutral mousse and the process for preparing the same according to the present invention will be described in detail with reference to the following examples, which should not be construed as limiting the scope of the invention.