CN102940097A - Blueberry royal icing powder - Google Patents
Blueberry royal icing powder Download PDFInfo
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- CN102940097A CN102940097A CN2012104823193A CN201210482319A CN102940097A CN 102940097 A CN102940097 A CN 102940097A CN 2012104823193 A CN2012104823193 A CN 2012104823193A CN 201210482319 A CN201210482319 A CN 201210482319A CN 102940097 A CN102940097 A CN 102940097A
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- blueberry
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- royal icing
- white
- royal
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Abstract
The invention discloses blueberry royal icing powder which comprises the following components by weight: 50-55% of white granulated sugar, 35-40% of maltodextrin, 3-5% of meringue powder, 2-5% of pregelatinized starch, 2-4% of blueberry powder and 0.01-0.02% of purple sweet potato pigment and is prepared by means of component burdening and mixing. When the blueberry royal icing powder is used for manufacturing blueberry royal icing, the process is simple, convenient and fast; and the blueberry royal icing with hard texture, stable and durable foam and appropriate toughness and softness can be manufactured by adding quantitative water into the blueberry royal icing powder and directly stirring the mixture into foam. The blueberry royal icing can be manufactured into various flowers or three-dimensional patterns through flower extrusion and modeling. The blueberry royal icing is attractive in appearance, sour and sweet in taste, tasty and full of fresh blueberry flavor, can serve as decoration with good color, aroma, taste and nutrition of cakes, and has ornamental value and edible value.
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 blueberry 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 blueberry albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added the blueberry powder, overcome above-mentioned shortcoming, both had an ornamental value with the blueberry albumen frosting of its making, have again an edibility.
Blueberry albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blueberry 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%, blueberry 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 blueberry powder is the spray-dried blueberry powder that makes.
Blueberry albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blueberry powder, Ipomoea batatas(L.)Lam are pressed the formula rate weighing, mix, make blueberry 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 blueberry powder has the commercially available prod, and usually take the vivid blue certain kind of berries as raw material, selected, cleaning, making beating, filtration, Vacuum Concentration, spray-drying, the technique such as sieve are made.The blueberry powder contains mineral matter and the multivitamins such as the carbohydrate such as the organic acids such as abundant citric acid, malic acid, fructose and calcium, phosphorus, iron.
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 blueberry 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 blueberry 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 blueberry albumen frosting with blueberry albumen frosting powder of the present invention, simply, convenient, fast, blueberry albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable blueberry 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 blue berry flavor, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting blueberry albumen frosting powder of the present invention to make blueberry 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 blueberry albumen frosting powder of the present invention: (1) water addition ratio example: blueberry 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 blueberry albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make blueberry albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, blueberry powder 30g, Ipomoea batatas(L.)Lam 0.15g, mix, make blueberry albumen frosting powder.
The using method of blueberry albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g blueberry albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make blueberry albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, blueberry powder 40g, Ipomoea batatas(L.)Lam 0.2g, mix, make blueberry albumen frosting powder.
The using method of blueberry albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g blueberry albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make blueberry albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, blueberry powder 20g, Ipomoea batatas(L.)Lam 0.1g, mix, make blueberry albumen frosting powder.
The using method of blueberry albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g blueberry albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make blueberry 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. blueberry albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, blueberry 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%, blueberry 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 blueberry powder that makes according to blueberry powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823193A CN102940097A (en) | 2012-11-25 | 2012-11-25 | Blueberry royal icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823193A CN102940097A (en) | 2012-11-25 | 2012-11-25 | Blueberry royal icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940097A true CN102940097A (en) | 2013-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823193A Pending CN102940097A (en) | 2012-11-25 | 2012-11-25 | Blueberry royal icing powder |
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| CN (1) | CN102940097A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493963A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Composite blueberry roying icing powder and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4037000A (en) * | 1975-10-24 | 1977-07-19 | Tate & Lyle Limited | Icing mixture |
| 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 |
| CN101411377A (en) * | 2008-11-21 | 2009-04-22 | 广州市乐亚食品有限公司 | Pulverized sugar and preparation technique thereof |
| JP2009273430A (en) * | 2008-05-16 | 2009-11-26 | Q P Corp | Processed liquid albumen |
| CN101878924A (en) * | 2010-06-21 | 2010-11-10 | 华南理工大学 | Method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen |
-
2012
- 2012-11-25 CN CN2012104823193A patent/CN102940097A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4037000A (en) * | 1975-10-24 | 1977-07-19 | Tate & Lyle Limited | Icing mixture |
| 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 |
| JP2009273430A (en) * | 2008-05-16 | 2009-11-26 | Q P Corp | Processed liquid albumen |
| CN101411377A (en) * | 2008-11-21 | 2009-04-22 | 广州市乐亚食品有限公司 | Pulverized sugar and preparation technique thereof |
| CN101878924A (en) * | 2010-06-21 | 2010-11-10 | 华南理工大学 | Method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen |
Non-Patent Citations (1)
| Title |
|---|
| PAUL STEVENSON，等: "NMRI studies of the free drainage of egg white and meringue mixture froths", 《FOOD HYDROCOLLOIDS》, vol. 21, no. 2, 31 March 2007 (2007-03-31), pages 221 - 229 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493963A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Composite blueberry roying icing powder and preparation method thereof |
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Application publication date: 20130227 |