CN102940095A - Yellow peach white icing sugar powder - Google Patents
Yellow peach white icing sugar powder Download PDFInfo
- Publication number
- CN102940095A CN102940095A CN2012104823174A CN201210482317A CN102940095A CN 102940095 A CN102940095 A CN 102940095A CN 2012104823174 A CN2012104823174 A CN 2012104823174A CN 201210482317 A CN201210482317 A CN 201210482317A CN 102940095 A CN102940095 A CN 102940095A
- Authority
- CN
- China
- Prior art keywords
- powder
- yellow peach
- icing sugar
- white
- yellow
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
Yellow peach white icing sugar powder is composed of custer sugar, maltodextrin, yellow peach powder, egg white powder, pre-gelatinized starch and monascus yellow pigment. The yellow peach white icing sugar powder comprises, by weight, 50%-55% of custer sugar, 30%-35% of maltodextrin, 6%-8% of yellow peach powder, 3%-5% of egg white powder, 2%-5% of pre-gelatinized starch and 0.02%-0.04% of monascus yellow pigment. The yellow peach white icing sugar powder is formed by dosing and mixing. The yellow peach white icing sugar powder can be made into the yellow peach white icing sugar simply, conveniently and rapidly. When a fixed amount of water is added into the yellow peach white icing sugar powder, the yellow peach 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 yellow peach white icing sugar powder is attractive in appearance and delicious, has fresh yellow peach 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 yellow peach 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 yellow peach albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added yellow peach powder, overcome above-mentioned shortcoming, both had an ornamental value with the yellow peach albumen frosting of its making, have again an edibility.
Yellow peach albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, yellow peach powder, egg-white powder, pre-gelatinized starch, monascus yellow pigment, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 30%～35%, yellow peach powder 6%～8%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, monascus yellow pigment 0.02%～0.04%.
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.
Yellow peach albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, yellow peach powder, egg-white powder, pre-gelatinized starch, monascus yellow pigment are pressed the formula rate weighing, mix, make yellow peach 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.
Yellow peach powder has the commercially available prod, the yellow peach powder of producing such as Beijing Ji Deli Food Co., Ltd is take Huang Tao as raw material, makes through techniques such as decortication, stoning, heated-air drying, low-temperature grinding, has kept original local flavor of yellow peach.Yellow peach powder contains mineral matter and the multivitamins such as abundant malic acid, citric acid, quininic acid and calcium, phosphorus, iron.Huang Tao has the effect of tonifying Qi and blood, nourishing Yin and promoting production of body fluid.
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, yellow peach powder contains malic acid, citric acid and quininic acid etc., can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds yellow peach 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 yellow peach albumen frosting with yellow peach albumen frosting powder of the present invention, simply, convenient, fast, yellow peach albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable yellow peach 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 Huang Taowei, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting yellow peach albumen frosting powder of the present invention to make yellow peach 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 yellow peach albumen frosting powder of the present invention: (1) water addition ratio example: yellow peach 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 yellow peach albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make yellow peach albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 320g, yellow peach powder 70g, egg-white powder 40g, pre-gelatinized starch 30g, monascus yellow pigment 0.3g, mix, make yellow peach albumen frosting powder.
The using method of yellow peach albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again the yellow peach albumen of 500g frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make yellow peach albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 350g, yellow peach powder 80g, egg-white powder 50g, pre-gelatinized starch 50g, monascus yellow pigment 0.4g, mix, make yellow peach albumen frosting powder.
The using method of yellow peach albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again the yellow peach albumen of 600g frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make yellow peach albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 300g, yellow peach powder 60g, egg-white powder 30g, pre-gelatinized starch 20g, monascus yellow pigment 0.2g, mix, make yellow peach albumen frosting powder.
The using method of yellow peach albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again the yellow peach albumen of 400g frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make yellow peach 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 (4)
1. yellow peach albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, yellow peach powder, egg-white powder, pre-gelatinized starch, monascus yellow pigment, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 30%～35%, yellow peach powder 6%～8%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, monascus yellow pigment 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 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823174A CN102940095A (en) | 2012-11-25 | 2012-11-25 | Yellow peach white icing sugar powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823174A CN102940095A (en) | 2012-11-25 | 2012-11-25 | Yellow peach white icing sugar powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940095A true CN102940095A (en) | 2013-02-27 |
Family
ID=47723179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823174A Pending CN102940095A (en) | 2012-11-25 | 2012-11-25 | Yellow peach white icing sugar powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102940095A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2046148C1 (en) * | 1992-06-05 | 1995-10-20 | Малое научно-производственное и обучающее предприятие "Сахар-сервис" | Method of sugar powder preparing |
| EP1040761A1 (en) * | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| 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 CN2012104823174A patent/CN102940095A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2046148C1 (en) * | 1992-06-05 | 1995-10-20 | Малое научно-производственное и обучающее предприятие "Сахар-сервис" | Method of sugar powder preparing |
| EP1040761A1 (en) * | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101427723B (en) | Method for producing functional soft sweet rich in selenium with mixed organic selenium and vitamin | |
| EP2628396B1 (en) | Powder mix | |
| CN104146036A (en) | Cassava macaron and making method thereof | |
| CN102940110A (en) | Grapefruit and egg white icing powder | |
| CN105519646A (en) | Abelmoschus esculentus cookies and preparation method thereof | |
| CN102366018A (en) | Rose vinegar cake and its preparation method | |
| CN102940089A (en) | Strawberry royal icing powder | |
| CN102934724A (en) | Guava royal icing powder | |
| CN102940116A (en) | Pineapple royal icing powder | |
| CN102940093A (en) | Pawpaw roying icing powder | |
| CN102940108A (en) | Mulberry royal icing powder | |
| CN102940094A (en) | Blackcurrant egg white icing sugar powder | |
| CN102940091A (en) | Honey-dew melon egg white icing sugar powder | |
| CN102940102A (en) | Raspberry royal icing powder | |
| CN102940106A (en) | Apple roying icing powder | |
| CN106472984B (en) | A kind of processing method of Moringa noodles | |
| CN102940090A (en) | Tomato egg-white icing powder | |
| CN102940095A (en) | Yellow peach white icing sugar powder | |
| CN102940097A (en) | Blueberry royal icing powder | |
| CN102940115A (en) | Banana and egg white icing sugar powder | |
| CN102940105A (en) | Watermelon and egg white icing powder | |
| JP3944402B2 (en) | Method for producing food and drink using matcha tea | |
| CN102940104A (en) | Grape roying icing powder | |
| CN103948016A (en) | Application of L-arabinose to coloring agent of fried minced fillet product | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20130227 |