阅读说明：本技术 一种慕斯料制作工艺 (Manufacturing process of mousse material ) 是由 周先赐 于 2021-09-24 设计创作，主要内容包括：本发明涉及慕斯料制作领域,公开了一种慕斯料制作工艺,包括包括下述步骤：(1)将固体原料、液体原料搅拌混合为混合原料；(2)将混合原料持续加热第一设定时间,使混合原料升温至第一设定温度；(3)将混合原料继续搅拌并在第一设定温度维持第二设定时间；(4)将混合原料冷却至第二设定温度并保温；(5)打发奶油并将奶油与混合原料一同搅拌混合；固体原料包括慕斯粉、芝士、明胶,液体原料包括朗姆酒、牛奶；步骤(1)或步骤(2)中搅拌的工具为均质乳化设备,均质乳化设备用于减小固体原料的颗粒。该一种慕斯料制作工艺流程简单,配套的生产设备成本低,慕斯料成品香味浓郁、口味清新解腻、口感细腻。(The invention relates to the field of mousse material manufacturing, and discloses a mousse material manufacturing process, which comprises the following steps: (1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material; (2) continuously heating the mixed raw materials for a first set time to raise the temperature of the mixed raw materials to a first set temperature; (3) continuously stirring the mixed raw materials and maintaining the mixed raw materials at the first set temperature for a second set time; (4) cooling the mixed raw materials to a second set temperature and preserving heat; (5) whipping cream and stirring and mixing the cream and the mixed raw materials together; the solid material comprises mousse powder, cheese and gelatin, and the liquid material comprises rum and milk; and (3) the stirring tool in the step (1) or the step (2) is homogenizing and emulsifying equipment, and the homogenizing and emulsifying equipment is used for reducing particles of the solid raw materials. The mousse material has the advantages of simple manufacturing process flow, low cost of matched production equipment, aromatic flavor of finished mousse material, fresh and greasy taste and fine and smooth mouthfeel.)

1. A manufacturing process of mousse material is characterized by comprising the following steps:

(1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material;

(2) continuously heating the mixed raw materials for a first set time to raise the temperature of the mixed raw materials to a first set temperature;

(3) continuously stirring the mixed raw materials and maintaining the mixed raw materials at the first set temperature for a second set time;

(4) cooling the mixed raw materials to a second set temperature and preserving heat;

(5) whipping cream and stirring and mixing the cream and the mixed raw materials together;

the solid raw materials comprise mousse powder, cheese and gelatin, and the liquid raw materials comprise rum and milk;

the stirring tool in the step (1) or the step (2) is homogenizing and emulsifying equipment which is used for reducing particles of the solid raw materials.

2. The mousse material making process according to claim 1, wherein the weight ratio of the mousse powder, the cheese, the rum and the milk is 1:1:1:1, the weight ratio of the gelatin and the liquid raw material is 1:16-40, and the weight ratio of the mixed raw material and the cream is 3: 2.

3. The process for making mousse material according to claim 1, wherein the heating manner in the step (2) is water bath heating, the cooling manner in the step (4) is water bath cooling, and the heat preservation manner in the step (4) is water bath heat preservation.

4. The mousse material making process according to claim 1, wherein the homogenizing and emulsifying device is a homogenizing head.

5. The process according to claim 1, wherein the first set time is in the range of 17-23 minutes, the first set temperature is in the range of 85-88 ℃, the second set time is in the range of 3-7 minutes, and the second set temperature is in the range of 27-33 ℃.

Technical Field

The invention relates to the field of mousse material manufacturing, in particular to a mousse material manufacturing process.

Background

At present, the efficiency of manually making the mousse material is low, and due to the limitation of tools and manpower, the proportion and the processing mode of each raw material are difficult to completely copy the formula, so that the preset effect of the formula is difficult to achieve, and the made mousse material has a plurality of problems including over-dilution, over-pasting and strong granular feeling.

Although the efficiency of equipment manufacturing is greatly improved compared with manual work, and the finished mousse material has stable yield and quality through accurate processing and quality control of industrial equipment, the phenomena of over-dilution and over-pasting occur rarely, but the equipment can only be adapted to simpler production formulas, the granular sensation levels are uneven, the flavor is difficult to match with complex formulas manually made by professionals, the equipment is difficult to completely deal with once the mousse material formulas are relatively complex, and a whole set of complete professional equipment is manufactured aiming at complex distribution, so that a large amount of cost is increased.

Disclosure of Invention

In view of the defects of the background art, the invention provides a mousse material making process. The invention provides the following technical scheme:

a manufacturing process of mousse material comprises the following steps:

(1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material;

(2) continuously heating the mixed raw materials for a first set time to raise the temperature of the mixed raw materials to a first set temperature;

(3) continuously stirring the mixed raw materials and maintaining the mixed raw materials at the first set temperature for a second set time;

(4) cooling the mixed raw materials to a second set temperature and preserving heat;

(5) whipping cream and stirring and mixing the cream and the mixed raw materials together;

the solid material comprises mousse powder, cheese and gelatin, and the liquid material comprises rum and milk;

and (3) the stirring tool in the step (1) or the step (2) is homogenizing and emulsifying equipment, and the homogenizing and emulsifying equipment is used for reducing particles of the solid raw materials.

Specifically, the weight ratio of the mousse powder to the cheese to the rum to the milk is 1:1:1:1, the weight ratio of the gelatin to the liquid raw material is 1:16-40, and the weight ratio of the mixed raw material to the cream is 3: 2.

Preferably, the heating mode of the step (2) is water bath heating, the cooling mode of the step (4) is water bath cooling, and the heat preservation mode of the step (4) is water bath heat preservation.

Preferably, the homogenizing and emulsifying device is a homogenizing head.

Specifically, the first set time range is 17-23 minutes, the first set temperature range is 85-88 ℃, the second set time range is 3-7 minutes, and the second set temperature range is 27-33 ℃.

Compared with the prior art, the invention has the following beneficial effects:

1. the preparation of the mousse material is completed by only mixing the solid raw material and the liquid raw material, then heating, stirring, cooling, forming, preserving heat and storing, then mixing the solid raw material and the liquid raw material, adding the whipped cream, mixing the whipped cream and the mixed raw material, the process has the advantages of definite temperature and time, simplicity, controllability, suitability for industrial equipment production, greatly improved production efficiency and more stable quality compared with a complex formula which is difficult to be applied by industrial equipment, can use simple industrial equipment for large-scale production, has low cost of matched production equipment, greatly reduces the manufacturing cost of corresponding professional equipment,

2. by adding the cheese and the rum, the flavor is more aromatic, the taste is more fresh and greasy, and meanwhile, the solid raw material particles are smaller, and the mouth feel of the finished mousse is more exquisite by introducing homogenizing and emulsifying equipment for processing in the processing process.

Detailed Description

The technical solution of the present patent will be described in further detail with reference to the following embodiments.

The first embodiment is as follows:

a manufacturing process of mousse material comprises the following steps:

(1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material;

(2) continuously heating the mixed raw materials for 20 minutes and heating the mixed raw materials to 85 ℃;

(3) continuously stirring the mixed raw materials and maintaining the temperature of 85 ℃ to be 5 min;

(4) cooling the mixed raw materials to 30 ℃ and preserving heat;

(5) whipping cream and mixing the cream and the mixed raw materials together.

The solid material comprises mousse powder, cheese and gelatin, and the liquid material comprises rum and milk;

and (3) the stirring tool in the step (1) and the step (2) is homogenizing and emulsifying equipment which is used for reducing particles of the solid raw materials. The homogenizing and emulsifying device is a homogenizing head.

The weight ratio of the mousse powder to the cheese to the rum to the milk is 1:1:1:1, the weight ratio of the gelatin to the liquid raw material is 1:28, and the weight ratio of the mixed raw material to the cream is 3: 2.

The heating mode of the step (2) is that hot water is heated by steam, so that the mixed raw materials are heated in a water bath, the mixing speed of the solid raw materials and the liquid raw materials is accelerated, 99% of escherichia coli can be killed at the temperature of 85 ℃, the sterilization effect is achieved, meanwhile, the flavor cannot be influenced due to overhigh temperature, the cooling mode of the step (4) is that cold water bath cooling at the temperature of 5 ℃ is used, the mixed raw materials can be formed after cooling to the temperature of 30 ℃, and the heat preservation mode of the step (4) is that warm water bath heat preservation at the temperature of 30 ℃.

The embodiment is most suitable for daily production within the manufacturing process range of the mousse material, and the fineness and the production speed of the mousse material are considered.

Example two:

a manufacturing process of mousse material comprises the following steps:

(1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material;

(2) continuously heating the mixed raw materials for 17 minutes and heating the mixed raw materials to 85 ℃;

(3) continuously stirring the mixed raw materials and maintaining the temperature of 85 ℃ to be 3 min;

(4) cooling the mixed raw materials to 27 ℃ and preserving heat;

(5) whipping cream and mixing the cream and the mixed raw materials together.

The solid material comprises mousse powder, cheese and gelatin, and the liquid material comprises rum and milk;

and (3) the stirring tool in the step (1) and the step (2) is homogenizing and emulsifying equipment which is used for reducing particles of the solid raw materials. The homogenizing and emulsifying device is a homogenizing head.

The weight ratio of the mousse powder to the cheese to the rum to the milk is 1:1:1:1, the weight ratio of the gelatin to the liquid raw material is 1:16, and the weight ratio of the mixed raw material to the cream is 3: 2.

The heating mode of the step (2) is steam heating hot water, so that the mixed raw materials are heated in a water bath, the mixing speed of the solid raw materials and the liquid raw materials is increased, 99% of escherichia coli can be killed at the temperature of 85 ℃, the sterilization effect is achieved, meanwhile, the flavor cannot be influenced due to overhigh temperature, the cooling mode of the step (4) is cooling in a water bath with cold water at the temperature of 5 ℃, the mixed raw materials can be rapidly formed after cooling to the temperature of 27 ℃, and the heat preservation mode of the step (4) is heat preservation in a water bath with warm water at the temperature of 27 ℃.

The embodiment has the fastest production speed within the manufacturing process range of the mousse material, but has the worst fineness.

Example three:

a manufacturing process of mousse material comprises the following steps:

(1) stirring and mixing the solid raw material and the liquid raw material to obtain a mixed raw material;

(2) continuously heating the mixed raw materials for 23 minutes and heating the mixed raw materials to 88 ℃;

(3) continuously stirring the mixed raw materials and maintaining the temperature of 88 ℃ to be 7 min;

(4) cooling the mixed raw materials to 30 ℃ and preserving heat;

(5) whipping cream and mixing the cream and the mixed raw materials together.

The solid material comprises mousse powder, cheese and gelatin, and the liquid material comprises rum and milk;

and (3) the stirring tool in the step (1) and the step (2) is homogenizing and emulsifying equipment which is used for reducing particles of the solid raw materials. The homogenizing and emulsifying device is a homogenizing head.

The weight ratio of the mousse powder to the cheese to the rum to the milk is 1:1:1:1, the weight ratio of the gelatin to the liquid raw material is 1:40, and the weight ratio of the mixed raw material to the cream is 3: 2.

The heating mode of the step (2) is steam heating hot water, so that the mixed raw materials are heated in a water bath, the mixing speed of the solid raw materials and the liquid raw materials is increased, 99% of escherichia coli can be killed at the temperature of more than 85 ℃, the sterilization effect is achieved, meanwhile, the flavor cannot be influenced due to overhigh temperature, the cooling mode of the step (4) is cooling in a water bath with cold water at 5 ℃, the mixed raw materials can be rapidly formed after cooling to 30 ℃, and the heat preservation mode of the step (4) is heat preservation in a water bath with warm water at 30 ℃.

The finished mousse material of the embodiment has optimal fineness and slowest production speed within the manufacturing process range of the mousse material.

In light of the foregoing, it is to be understood that various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.