CN102934724A - Guava royal icing powder - Google Patents
Guava royal icing powder Download PDFInfo
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- CN102934724A CN102934724A CN2012104823121A CN201210482312A CN102934724A CN 102934724 A CN102934724 A CN 102934724A CN 2012104823121 A CN2012104823121 A CN 2012104823121A CN 201210482312 A CN201210482312 A CN 201210482312A CN 102934724 A CN102934724 A CN 102934724A
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- guava
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- royal
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Abstract
The invention discloses guava royal icing powder is prepared by burdening and mixing the following components in percentage by weight; 50-55% of white granulated sugar, 32-36% of maltodextrin, 5-7% of guava powder, 3-5% of egg white powder, 2-5% of pre-gelatinized starch and 0.02-0.04% of sodium copper chlorophyllin. When the guava royal icing powder disclosed by the invention is used for preparing guava royal icing, the operation is simple, convenient and quick, quantitative water is added in the guava royal icing powder, and the mixture is directly stirred to obtain guava royal icing with hard quality, stable foam and proper durability, toughness and softness, the guava royal icing can be prepared into various flowers and three-dimensional patterns by icing and modeling, and the guava royal icing is a cake ornament with excellent color, fragrance, taste and nutrition, so that the guava royal icing both has ornamental and edible values.
Description
Technical field
The invention belongs to food processing field, relate to a kind of albumen frosting powder, relate in particular to a kind of guava albumen frosting powder.
Background technology
Albumen frosting (Royal Icing) is also referred to as American sugar flower, is the frosting of making as primary raw material take albumen and cane sugar powder.In western-style cake, mainly be used on the decoration of cake, usually be used for making various flowers and space pattern etc.
Because albumen frosting sugar content is very high, so the goods that it is dismissed than establish grease butter are endured with all one's will, be easier to squeeze flower and moulding, but obvious shortcoming is also arranged: mouthfeel is sweet greasy, and heat is also higher, so its ornamental value is higher than edibility.
Summary of the invention
The object of the present invention is to provide a kind of guava albumen frosting powder, in its batching, replace the sucrose of part with maltodextrin, and added the guava powder, overcome above-mentioned shortcoming, both have an ornamental value with the guava albumen frosting of its making, had again an edibility.
Guava albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, guava powder, egg-white powder, pre-gelatinized starch, sodium copper chlorophyllin, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 32%～36%, guava powder 5%～7%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, sodium copper chlorophyllin 0.02%～0.04%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 100 mesh sieves;
Described guava powder is the spray-dried guava powder that makes;
Described egg-white powder is the egg white powder;
Described pre-gelatinized starch is the potato pre-gelatinized starch.
Guava albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, guava powder, egg-white powder, pre-gelatinized starch, sodium copper chlorophyllin are pressed the formula rate weighing, mix, make guava albumen frosting powder.
Maltodextrin be the DE value at the glucidtemns of 5-30, usually be white in color Powdered, good fluidity, free from extraneous odour does not almost have sugariness.The maltodextrin solubility property is good, and the viscosity of appropriateness is arranged; Hygroscopicity is low, is difficult for conglomeration; Good emulsification and thickening effect are arranged; The effect that promotes formed product and keep the product institutional framework is arranged, can prevent to a certain extent deformation of products; The foam based food had good stablizing effect; The crystallization that can suppress sucrose solution has significant " anti-sand " " anti-melt " effect.
Egg-white powder (Meringue Powder) be egg white take Fresh Egg as raw material, make through operations such as stirring, filtration, pasteurize, spray-dryings, have well dismissing property and gelation.
Guava (Psidium guajava) is commonly called as Ba Le or pulls out son, and meat is very soft, and gravy is abundant, has a sweet taste, and almost without seed, local flavor is close between pears and the Taiwan smalt jujube.Its fruit ellipse, the color breast is blue or green to contain a large amount of potassium, iron, carrotene etc. to milky white, and nutrition is extremely abundant.The guava powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD guava powder that fruit food industry Co., Ltd produces.The guava powder contains abundant organic acid and vitamin C, has anti-ageing, as to get rid of vivotoxin effect.
Because egg white itself is meta-alkalescence, pH value reaches 7.6 usually, and egg white is only under the slant acidity environment of pH value 4.6～4.8, could form bulk, stable foam state, the guava powder contains abundant organic acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the guava powder and has mainly played following effect in batching: the natural component and the trophism that 1. increase the albumen frosting; 2. the neutralized alkalescence of egg-white powder helps albumen to dismiss, and makes foam stabilization, lasting, and increases toughness and the flexibility of albumen frosting; 3. adjusted the sugar-acid ratio of albumen frosting, made its sour and sweet palatability.
When making guava albumen frosting with guava albumen frosting powder of the present invention, simply, convenient, fast, guava albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable guava albumen frosting of pliability, can make various flowers and space pattern by crowded flower, moulding, its outward appearance is tempting, sweet and sour taste, also have pure and fresh guava flavor, be all good cake ornaments of color, nutrition, have concurrently and view and admire and edible dual value.
Adopting guava albumen frosting powder of the present invention to make guava albumen frosting compares with traditional employing freshly-slaughtered poultry egg white making albumen frosting, also avoided following trouble: 1. fresh egg white exists the possibility that microorganism exceeds standard, the risk that can come microorganism to exceed standard for the protein sugar frosty-zone; 2. fresh egg white is difficult for preserving, and is apt to deteriorate, may cause wastage of material; 3. after fresh egg white was utilized, processing remaining fresh yolk was a very thorny thing.
The using method of guava albumen frosting powder of the present invention: (1) water addition ratio example is guava albumen frosting powder: water=2:1, requires the temperature of water at 20 ℃～22 ℃; (2) concrete operations: first 20 ℃～22 ℃ water is joined in a mixing bowl, add again guava albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make guava albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 340g, guava powder 60g, egg-white powder 40g, pre-gelatinized starch 30g, sodium copper chlorophyllin 0.3g, mix, make guava albumen frosting powder.
The using method of guava albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g guava albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make guava albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 360g, guava powder 70g, egg-white powder 50g, pre-gelatinized starch 50g, sodium copper chlorophyllin 0.4g, mix, make guava albumen frosting powder.
The using method of guava albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g guava albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make guava albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 320g, guava powder 50g, egg-white powder 30g, pre-gelatinized starch 20g, sodium copper chlorophyllin 0.2g, mix, make guava albumen frosting powder.
The using method of guava albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g guava albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make guava albumen frosting.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (5)
1. guava albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, guava powder, egg-white powder, pre-gelatinized starch, sodium copper chlorophyllin, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 32%～36%, guava powder 5%～7%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, sodium copper chlorophyllin 0.02%～0.04%.
2. be through pulverizing, cross the white granulated sugar of 100 mesh sieves according to white granulated sugar claimed in claim 1.
3. be the spray-dried guava powder that makes according to guava powder claimed in claim 1.
4. be the egg white powder according to egg-white powder claimed in claim 1.
5. be the potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823121A CN102934724A (en) | 2012-11-25 | 2012-11-25 | Guava royal icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823121A CN102934724A (en) | 2012-11-25 | 2012-11-25 | Guava royal icing powder |
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| CN102934724A true CN102934724A (en) | 2013-02-20 |
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| CN2012104823121A Pending CN102934724A (en) | 2012-11-25 | 2012-11-25 | Guava royal icing powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271199A (en) * | 2013-06-08 | 2013-09-04 | 中山市翠山食品有限公司 | Instant psidiumguajava tea and preparation process thereof |
| CN103636888A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Strawberry royal icing powder and preparation method thereof |
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| RU2828838C1 (en) * | 2023-08-08 | 2024-10-21 | Ольга Юрьевна Тырлова | Protein-free glaze with erythrite |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1576884A1 (en) * | 2004-03-17 | 2005-09-21 | D'Orsogna Dolciaria Soc. Unipersonale a r.l. | Process for producing meringue by extrusion and products obtained by the process |
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| GB2448497A (en) * | 2007-04-17 | 2008-10-22 | Perfect Polymers Systems Ltd | A dry composition for forming into a meringue or a frozen dessert |
-
2012
- 2012-11-25 CN CN2012104823121A patent/CN102934724A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| EP1576884A1 (en) * | 2004-03-17 | 2005-09-21 | D'Orsogna Dolciaria Soc. Unipersonale a r.l. | Process for producing meringue by extrusion and products obtained by the process |
| GB2448497A (en) * | 2007-04-17 | 2008-10-22 | Perfect Polymers Systems Ltd | A dry composition for forming into a meringue or a frozen dessert |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271199A (en) * | 2013-06-08 | 2013-09-04 | 中山市翠山食品有限公司 | Instant psidiumguajava tea and preparation process thereof |
| CN103636888A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Strawberry royal icing powder and preparation method thereof |
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| CN108697150B (en) * | 2015-10-22 | 2021-09-14 | 热尼阿利斯公司 | Food dough and method of making such dough |
| RU2828838C1 (en) * | 2023-08-08 | 2024-10-21 | Ольга Юрьевна Тырлова | Protein-free glaze with erythrite |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130220 |