CN102940094A - Blackcurrant egg white icing sugar powder - Google Patents
Blackcurrant egg white icing sugar powder Download PDFInfo
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- CN102940094A CN102940094A CN201210482316XA CN201210482316A CN102940094A CN 102940094 A CN102940094 A CN 102940094A CN 201210482316X A CN201210482316X A CN 201210482316XA CN 201210482316 A CN201210482316 A CN 201210482316A CN 102940094 A CN102940094 A CN 102940094A
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- blackcurrant
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- icing sugar
- white icing
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Abstract
Blackcurrant white icing sugar powder is composed of custer sugar, maltodextrin, egg white powder, pre-gelatinized starch, blackcurrant powder and purple sweet potato pigment. The blackcurrant white icing sugar powder comprises, by weight, 50%-55% of custer sugar, 35%-40% of maltodextrin, 3%-5% of egg white powder, 2%-5% of pre-gelatinized starch, 2%-4% of blackcurrant powder and 0.01%-0.02% of purple sweet potato pigment. The blackcurrant white icing sugar powder is formed by dosing and mixing. The blackcurrant white icing sugar powder can be made into the blackcurrant white icing sugar simply, conveniently and rapidly. When a fixed amount of water is added into the blackcurrant white icing sugar powder, the blackcurrant white icing sugar which is stiff in texture, has stable bubbles and is enduring and appropriate in toughness and softness can be made by direct mixing, various flower-shaped and three-dimensional patterns can be made by flower-shaped extrusion and modeling, and the blackcurrant white icing sugar powder is attractive in appearance and delicious, has fresh blackcurrant flavor, is a cake decoration good in color, fragrance, taste and nutrition and has attractive 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 blackcurrant 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 blackcurrant albumen frosting powder, in its batching, replace the sucrose of part with maltodextrin, and added the blackcurrant powder, overcome above-mentioned shortcoming, both have an ornamental value with the blackcurrant albumen frosting of its making, had again an edibility.
Blackcurrant albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blackcurrant powder, Ipomoea batatas(L.)Lam, 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%, blackcurrant powder 2%～4%, Ipomoea batatas(L.)Lam 0.01%～0.02%.
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 blackcurrant powder is the spray-dried blackcurrant powder that makes.
Blackcurrant albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blackcurrant powder, Ipomoea batatas(L.)Lam are pressed the formula rate weighing, mix, make blackcurrant albumen frosting powder.
Maltodextrin be the DE value at the glucidtemns of 5-30, it is Powdered usually to be white in color, 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.
The blackcurrant powder has the commercially available prod, is exactly to use spray drying technology production such as Tianjin just like the product SD of fruit food industry Co., Ltd blackcurrant powder.The blackcurrant powder contains the organic acids such as abundant tartaric acid, malic acid, vitamin C, zinc, phosphorus, magnesium, potassium, calcium, anthocyanidin, aldehydes matter etc., has the effects such as hypotensive, reducing blood lipid and anti arteriosclerosis.
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 blackcurrant powder contains the organic acids such as abundant tartaric acid, malic acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the blackcurrant 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 blackcurrant albumen frosting with blackcurrant albumen frosting powder of the present invention, simply, convenient, fast, blackcurrant albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable blackcurrant 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 blackcurrant flavor, be all good cake ornaments of color, nutrition, have concurrently and view and admire and edible dual value.
Adopting blackcurrant albumen frosting powder of the present invention to make blackcurrant 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 blackcurrant albumen frosting powder of the present invention: (1) water addition ratio example: blackcurrant 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 blackcurrant albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make blackcurrant albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, blackcurrant powder 30g, Ipomoea batatas(L.)Lam 0.15g, mix, make blackcurrant albumen frosting powder.
The using method of blackcurrant albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g blackcurrant albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make blackcurrant albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, blackcurrant powder 40g, Ipomoea batatas(L.)Lam 0.2g, mix, make blackcurrant albumen frosting powder.
The using method of blackcurrant albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g blackcurrant albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make blackcurrant albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, blackcurrant powder 20g, Ipomoea batatas(L.)Lam 0.1g, mix, make blackcurrant albumen frosting powder.
The using method of blackcurrant albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g blackcurrant albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make blackcurrant 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. blackcurrant albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blackcurrant powder, Ipomoea batatas(L.)Lam, 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%, blackcurrant powder 2%～4%, Ipomoea batatas(L.)Lam 0.01%～0.02%.
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 blackcurrant powder that makes according to blackcurrant powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210482316XA CN102940094A (en) | 2012-11-25 | 2012-11-25 | Blackcurrant egg white icing sugar powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210482316XA CN102940094A (en) | 2012-11-25 | 2012-11-25 | Blackcurrant egg white icing sugar powder |
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| Publication Number | Publication Date |
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| CN102940094A true CN102940094A (en) | 2013-02-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210482316XA Pending CN102940094A (en) | 2012-11-25 | 2012-11-25 | Blackcurrant egg white icing sugar powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636888A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Strawberry royal icing powder and preparation method thereof |
Citations (1)
| 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 |
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2012
- 2012-11-25 CN CN201210482316XA patent/CN102940094A/en active Pending
Patent Citations (1)
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 周建芹等: "预糊化淀粉在食品中的应用", 《食品工业》 * |
| 百度百科: "蛋白糖霜", 《百度百科》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636888A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Strawberry royal icing powder and preparation method thereof |
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Application publication date: 20130227 |