阅读说明：本技术 一种植物基慕斯蛋糕及其制备方法 (Plant-based mousse cake and preparation method thereof ) 是由 陈自立 于 2021-10-15 设计创作，主要内容包括：本发明提供了一种植物基慕斯蛋糕由如下原料制备而成,所述的原料为椰浆、麦芽糖浆、牛油果泥、香蕉果泥、绿色素、麦苗粉、蜂蜜、椰子油、柠檬果茸、明胶、水、变性淀粉、白砂糖、牛油果香精、豆乳植物蛋白奶油。本发明还提供了上述一种植物基慕斯蛋糕的制备方法。本发明采用豆乳植物蛋白奶油与椰浆打发代替普通慕斯蛋糕中的动物稀奶油技术上做到了“无动物奶油”打发鲜奶油,两种植物蛋白奶经过高速搅打、拌入空气而制成的打发鲜奶油具有口感清新、稳定性强的特点,在蛋糕结构中起到了强支撑性的作用,达到了口感轻盈的效果；同时植物蛋白奶富含膳食纤维,有利于降低膳食中胆固醇的摄入、促进肠道蠕动,有效解决人体摄入过多的热量的问题。(The invention provides a plant-based mousse cake which is prepared from the following raw materials of coconut milk, maltose syrup, avocado puree, banana puree, green pigment, wheat seedling powder, honey, coconut oil, lemon mashed fruit, gelatin, water, modified starch, white granulated sugar, avocado essence and soymilk vegetable protein cream. The invention also provides a preparation method of the plant-based mousse cake. The invention adopts the whipping of the soybean milk plant protein cream and the coconut milk to replace the animal cream in the common mousse cake, technically achieves the whipping of the fresh cream without animal cream, and the whipping fresh cream prepared by whipping the two plant protein milks at high speed and mixing the two plant protein milks with air has the characteristics of fresh taste and strong stability, plays the role of strong support in the cake structure and achieves the effect of light taste; meanwhile, the vegetable protein milk is rich in dietary fiber, is beneficial to reducing the intake of cholesterol in diet, promotes intestinal peristalsis, and effectively solves the problem of excessive heat intake of human bodies.)

1. A plant-based mousse cake is characterized by being prepared from the following raw materials in percentage by mass,

2. a method of preparing a plant-based mousse cake according to claim 1, comprising the steps of:

1) firstly, weighing the raw materials according to the weight percentage;

2) fully and uniformly mixing the modified starch, the white granulated sugar, the barley grass powder and the green pigment for later use;

3) mixing gelatin and water together manually;

4) adding the coconut milk into the mixture obtained in the step 2), uniformly stirring by hand, and stirring by using a hand-held stirrer until no particles exist for later use;

5) adding the mixture obtained in the step 4), maltose syrup, avocado puree, banana puree, honey and coconut oil into a pot, and heating the pot on an electromagnetic oven in a water-proof manner to 60 ℃;

6) adding the mixture obtained in the step 3), continuously heating to 75 ℃, stopping heating, then cooling the material to 37 +/-5 ℃, and sieving with a 30-mesh sieve for later use;

7) adding the lemon mashed oranges into another reaction container, heating to 75 ℃ in a water-proof manner, stopping heating, then cooling the materials to 38 +/-3 ℃, and sieving with a 10-mesh sieve for later use;

8) adding the soybean milk vegetable protein cream with the temperature of 4-10 ℃ into an egg beater to beat at the speed of 270-290 rpm for 2 +/-1 min and at the speed of 520-540 rpm for 5 +/-3 min, wherein the net weight is as follows: 0.350-0.475 g/ml;

9) manually stirring the components 6), 7) and 8) together to be uniform, and weighing the components in net weight: 0.813-0.888 g/ml.

3. The method of claim 2, wherein in step 6), the temperature is raised to 70 ℃, the starting time is recorded, the temperature is raised to 75 ℃ and the end time is recorded, and the time period from the starting time to the end time is not less than 2 min.

4. The method of claim 2, wherein in step 7) the temperature is raised to 70 ℃, the start time is recorded, the temperature is raised to 75 ℃ and the end time is recorded, the time period from start to end is greater than or equal to 2 min.

Technical Field

The invention belongs to the field of food, and relates to a cake, in particular to a plant-based mousse cake and a preparation method thereof

Background

With the development of economy and the improvement of the living quality of people, a healthy and green life style is advocated by the contemporary people, and in catering, people no longer only seek to wrap the abdomen, and delicious, nutritional and healthy food gradually becomes the basic requirement of the contemporary people; taking mousse cakes with attractive appearance as an example, most animal proteins are made in the market, but the animal proteins are high in fat and cholesterol content, and the intake of a large amount of fat foods is an important reason for high morbidity of diseases such as obesity, cardiovascular and cerebrovascular diseases and the like. Therefore, plant-based mousse cakes are increasingly popular with consumers in the baking market, and further, it is necessary to develop a cake so that people can enjoy delicious taste of the cake and keep healthy diet.

Disclosure of Invention

Aiming at the technical problems in the prior art, the invention provides a plant-based mousse cake and a preparation method thereof, and the plant-based mousse cake and the preparation method thereof aim to solve the technical problem that the health of consumers is influenced by the fact that animal protein cream is used for preparing the mousse cake in the prior art.

The invention provides a plant-based mousse cake which is prepared from the following raw materials in percentage by mass,

specifically, the raw material components are all commercial products. The coconut milk is high-fat coconut milk with fat content of more than 25 percent by mass percentage.

The invention also provides a preparation method of the plant-based mousse cake, which comprises the following steps:

1) firstly, weighing the raw materials according to the weight percentage;

2) fully and uniformly mixing the modified starch, the white granulated sugar, the barley grass powder and the green pigment for later use;

3) mixing gelatin and water together manually;

4) adding the coconut milk into the mixture obtained in the step 2), uniformly stirring by hand, and stirring by using a hand-held stirrer until no particles exist for later use;

5) adding the mixture obtained in the step 4), maltose syrup, avocado puree, banana puree, honey and coconut oil into a pot, and heating the pot on an electromagnetic oven in a water-proof manner to 60 ℃;

6) adding the mixture obtained in the step 3), continuously heating to 75 ℃, stopping heating, then cooling the material to 37 +/-5 ℃, and sieving with a 30-mesh sieve for later use;

7) adding the lemon mashed oranges into another reaction container, heating to 75 ℃ in a water-proof manner, stopping heating, then cooling the materials to 38 +/-3 ℃, and sieving with a 10-mesh sieve for later use;

8) adding the soybean milk vegetable protein cream with the temperature of 4-10 ℃ into an egg beater to beat at the speed of 270-290 rpm for 2 +/-1 min and at the speed of 520-540 rpm for 5 +/-3 min, wherein the net weight is as follows: 0.350-0.475 g/ml;

9) manually stirring the components 6), 7) and 8) together to be uniform, and weighing the components in net weight: 0.813-0.888 g/ml;

further, in the step 6), the temperature is firstly increased to 70 ℃, the starting time is recorded, the temperature is increased to 75 ℃, the end time is recorded, and the time period from the starting time to the end time is more than or equal to 2 min.

Further, in the step 7), the temperature is increased to 70 ℃, the starting time is recorded, the temperature is increased to 75 ℃, the end time is recorded, and the time period from the starting time to the end time is more than or equal to 2 min.

Furthermore, because the coconut milk is easy to agglomerate in a low-temperature environment, the coconut milk cannot be beaten; the coconut milk is used after being heated and melted in a water bath at the temperature of below 60 ℃.

Furthermore, the formula of the invention contains banana puree, avocado puree and lemon puree, and the base material can not be retained in a pot for a long time after being prepared, so that the color of the mousse body can be kept consistent; otherwise the mousse base will darken.

Specifically, during the preparation of the vegetarian mousse cake, the ambient temperature is adjusted to 13-18 ℃.

Specifically, the coconut milk is high-fat coconut milk with the fat content of more than 25% by mass percentage.

Specifically, when the material is sieved by a 30-mesh sieve, the oversize material has no granular substances. Secondly, the mousse base cannot be retained in the pan for a long time and needs to be discharged immediately, otherwise the color and the overall taste of the cake are affected.

The invention adopts the whipping of the soybean milk plant protein cream and the coconut milk to replace the animal cream in the common mousse cake, technically achieves the whipping of the fresh cream without animal cream, and the whipping fresh cream prepared by whipping the two plant protein milks at high speed and mixing the two plant protein milks with air has the characteristics of fresh taste and strong stability, plays the role of strong support in the cake structure and achieves the effect of light taste; meanwhile, the vegetable protein milk is rich in dietary fiber, is beneficial to reducing the intake of cholesterol in diet, promotes intestinal peristalsis, and effectively solves the problem of excessive heat intake of human bodies. The coconut oil in the formula of the invention replaces butter in common cakes, so that the self-calorie of food can be reduced, and the concept of low-calorie and healthy food is embodied; the avocado puree, the banana puree and the lemon puree not only play a role in regulating the flavor in the formula, but also contain rich vitamin mixed dietary fibers, can supplement nutrient substances required by a human body, promote the metabolism and energy metabolism of the human body and are beneficial to the health of the human body.

Compared with the prior art, the invention has the advantages of positive and obvious technical effect. The invention aims to solve the technical problem that people can enjoy the delicious taste brought by cakes and keep healthy diet. The mousse cake formula is made of raw materials with pure plant sources, so that people can enjoy the delicious taste brought by cakes, reduce energy intake and keep healthy diet.

Detailed Description

Example 1

Table 1 examples 1-3 vegetable protein milk mousse cake formulations;

the preparation method of the plant-based mousse cake comprises the following steps:

1) firstly, weighing the raw materials according to the weight percentage;

2) fully and uniformly mixing the modified starch, the white granulated sugar, the barley grass powder and the green pigment for later use;

3) mixing gelatin and water together manually;

4) adding the coconut milk into the mixture obtained in the step 2), uniformly stirring by hand, and stirring by using a hand-held stirrer until no particles exist for later use;

5) adding the mixture obtained in the step 4), maltose syrup, avocado puree, banana puree, honey and coconut oil into a pot, and heating the pot on an electromagnetic oven in a water-proof manner to 60 ℃;

6) adding the mixture obtained in the step 3), continuously heating to 75 ℃, stopping heating, then cooling the material to 37 +/-5 ℃, and sieving with a 30-mesh sieve for later use;

7) adding the lemon mashed oranges into another reaction container, heating to 75 ℃ in a water-proof manner, stopping heating, then cooling the materials to 38 +/-3 ℃, and sieving with a 10-mesh sieve for later use;

8) adding the soybean milk vegetable protein cream with the temperature of 4-10 ℃ into an egg beater for beating, wherein the ratio of 5 grades (speed: 270-: 520 and 540 rpm) for 5 +/-3 min, and the net weight is: 0.350-0.475 g/ml;

9) manually stirring the components 6), 7) and 8) together to be uniform, and weighing the components in net weight: 0.813-0.888 g/ml;

further, in the step 6), the temperature is firstly increased to 70 ℃, the starting time is recorded, the temperature is increased to 75 ℃, the end time is recorded, and the time period from the starting time to the end time is more than or equal to 2 min.

Further, in the step 7), (the temperature is increased to 70 ℃, the starting time is recorded, the temperature is increased to 75 ℃, the end time is recorded, and the time period from the starting time to the end time is more than or equal to 2 min).

Specifically, during the preparation of the vegetarian mousse cake, the temperature is adjusted to 13-18 ℃.

Specifically, when the material is sieved by a 30-mesh sieve, the oversize material has no granular substances. Secondly, the mousse base cannot be retained in the pan for a long time and needs to be discharged immediately (which affects the color and overall mouthfeel of the cake).

Table 2 comparative example 1 animal protein milk mousse cake recipe;

preparation of comparative example (starting materials are all commercially available)

1. Mixing gelatin and water uniformly for use;

2. adding cream b, masa cheese, white sugar and edible salt into a pot, heating to 30 ℃ in a water-proof way, adding butter, and heating to 60 ℃;

3. adding the mixture obtained in the step (1), continuously heating to 75 ℃ (the temperature is increased to 70 ℃, recording the starting time, heating to 75 ℃, recording the end time, and cooling to 55 +/-5 ℃ for later use, wherein the time period from the starting to the end is more than or equal to 2 min;

4. whipping cream a (the controlled temperature is 2-7 ℃), whipping at 5 grades for 2 +/-1 min, whipping at 7 grades for 5 +/-3 min, and weighing the net weight as follows: 0.475-0.55g/ml)

5. Adding the essence into the mixture obtained in the step (3) and stirring the mixture evenly by hand, and then adding the essence into the mixture obtained in the step (4), wherein the weight of the essence is: 0.713-0.838g/80ml)

Scoring according to 10 points, 9-10, good; 7-8, preferably; 5-6, typically; 3-4, difference; 1-2 are very poor. A ═ example 1, B ═ example 2, C ═ example 3, D ═ comparative example 1, -mean no edible value. The results after fractional accumulation are shown in the table below.

TABLE 3 nutrient composition Table

As can be seen from the above table, example A, B, C is a mousse cake made with a botanical whipping cream having a lower energy, fat content than comparative mousse cake example D made with an animal cream; the mousse cake example A, B, C made of plant whipping cream with dietary fiber content is higher than the mousse cake comparative example D made of animal cream, so that people eating the plant-based cake finally ingest less fat and energy, and meanwhile, the plant cream is rich in dietary fiber, and can promote intestinal tract movement, improve human metabolism and achieve the effect of healthy diet.