CN102940090A - Tomato egg-white icing powder - Google Patents
Tomato egg-white icing powder Download PDFInfo
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- CN102940090A CN102940090A CN2012104823117A CN201210482311A CN102940090A CN 102940090 A CN102940090 A CN 102940090A CN 2012104823117 A CN2012104823117 A CN 2012104823117A CN 201210482311 A CN201210482311 A CN 201210482311A CN 102940090 A CN102940090 A CN 102940090A
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- tomato
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- albumen frosting
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Abstract
The invention discloses tomato egg-white icing powder. The powder comprises, by weight, 50-55% of white granulated sugar, 35-40% of maltodextrin, 3-5% of egg white, 2-5% of pre-gelatinized starch, 2-4% of tomato powder and 0.01-0.03% of monascus. The powder is produced through dosing and mixing. When tomato egg-white icing is produced through the tomato egg-white icing powder, the process is simple, convenient and quick, quantity water is added to the tomato egg-white icing powder, the tomato egg-white icing can be produced through direct stirring and is hard in texture, stable and long in foam and proper in toughness and softness, and all flowers and solid patterns can be produced through extrusion and molding, are attractive in appearance and sweet and sour, has a fresh tomato flavor, is a good cake adornment with good color, aroma, taste and nutrition and can be appreciated and eaten.
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 tomato albumen frosting powder.
Background technology
[0002] 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 tomato albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added tomato meal, overcome above-mentioned shortcoming, both had an ornamental value with the tomato albumen frosting of its making, have again an edibility.
Tomato albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, tomato meal, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 35%～40%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, tomato meal 2%～4%, Monascus color 0.01%～0.03%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 100 mesh sieves;
Described egg-white powder is the egg white powder;
Described pre-gelatinized starch is the potato pre-gelatinized starch;
Described tomato meal is the spray-dried tomato meal that makes.
Tomato albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, tomato meal, Monascus color are pressed the formula rate weighing, mix, make tomato 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.
Tomato meal has the commercially available prod, is exactly to use spray drying technology production such as Tianjin just like fruit food industry Co., Ltd product tomato meal, good fluidity, and mouthfeel is good, and is soluble.Tomato meal contains abundant citric acid, vitamin C, B family vitamin, lycopene, carrotene and several mineral materials.
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, tomato meal contains abundant citric acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds tomato meal and has mainly played following effect in batching: 1. increase 2. the neutralized alkalescence of egg-white powder of the natural component of albumen frosting and trophism, help albumen to dismiss, make foam stabilization, lasting, and increase toughness and the flexibility of albumen frosting; 3. adjusted the sugar-acid ratio of albumen frosting, made its sour and sweet palatability.
When making tomato albumen frosting with tomato albumen frosting powder of the present invention, simply, convenient, fast, tomato albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable tomato 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 tomato, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting tomato albumen frosting powder of the present invention to make tomato 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 tomato albumen frosting powder of the present invention: (1) water addition ratio example: tomato 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 tomato albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make tomato albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, tomato meal 30g, Monascus color 0.2g, mix, make tomato albumen frosting powder.
The using method of tomato albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g tomato albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make tomato albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, tomato meal 40g, Monascus color 0.3g, mix, make tomato albumen frosting powder.
The using method of tomato albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g tomato albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make tomato albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, tomato meal 20g, Monascus color 0.1g, mix, make tomato albumen frosting powder.
The using method of tomato albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g tomato albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make tomato 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. tomato albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, tomato meal, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 35%～40%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, tomato meal 2%～4%, Monascus color 0.01%～0.03%.
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 egg white powder according to egg-white powder claimed in claim 1.
4. be the potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
5. be the spray-dried tomato meal that makes according to tomato meal claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823117A CN102940090A (en) | 2012-11-25 | 2012-11-25 | Tomato egg-white icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823117A CN102940090A (en) | 2012-11-25 | 2012-11-25 | Tomato egg-white icing powder |
Publications (1)
| Publication Number | Publication Date |
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| CN102940090A true CN102940090A (en) | 2013-02-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823117A Pending CN102940090A (en) | 2012-11-25 | 2012-11-25 | Tomato egg-white icing powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504097A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Watermelon royal icing powder with effect of invigorating stomach to help digestion and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033711A (en) * | 1996-01-25 | 2000-03-07 | Kraft Foods, Inc. | Fat-free/low-fat, frozen whipped topping |
| 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 |
| JP2009100658A (en) * | 2007-10-22 | 2009-05-14 | Asahi Kasei Chemicals Corp | Meringue, and food containing the same |
-
2012
- 2012-11-25 CN CN2012104823117A patent/CN102940090A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033711A (en) * | 1996-01-25 | 2000-03-07 | Kraft Foods, Inc. | Fat-free/low-fat, frozen whipped topping |
| 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 |
| JP2009100658A (en) * | 2007-10-22 | 2009-05-14 | Asahi Kasei Chemicals Corp | Meringue, and food containing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504097A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Watermelon royal icing powder with effect of invigorating stomach to help digestion and preparation method thereof |
| CN103504097B (en) * | 2013-09-23 | 2015-11-25 | 安徽凯利粮油食品有限公司 | Watermelon albumen frosting powder of a kind of stomach strengthening and digestion promoting and preparation method thereof |
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Application publication date: 20130227 |