CN102940099A - Kiwi fruit roying icing powder - Google Patents
Kiwi fruit roying icing powder Download PDFInfo
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- CN102940099A CN102940099A CN2012104823210A CN201210482321A CN102940099A CN 102940099 A CN102940099 A CN 102940099A CN 2012104823210 A CN2012104823210 A CN 2012104823210A CN 201210482321 A CN201210482321 A CN 201210482321A CN 102940099 A CN102940099 A CN 102940099A
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- powder
- kiwi fruit
- roying
- kiwi berry
- icing
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Abstract
The invention discloses kiwi fruit roying icing powder which is composed of 50%-55% of white granulated sugar, 35%-40% of maltodextrin, 3%-5% of egg white powder, 2%-5% of pregelatinized starch, 2%-4% of kiwi fruit powder and 0.01%-0.03% of sodium copper chlorophyllin by weight and manufactured by blending and mixing. The kiwi fruit roying icing powder can be used for manufacturing kiwi fruit roying icing easily, conveniently and fast, and by adding certain amount of water into the kiwi fruit roying icing powder and directly stirring the powder into foam, the kiwi fruit roying icing rigid in texture, stable in foam, durable, and proper in toughness and flexibility can be manufactured. Various flower shapes and three-dimensional patterns can be manufactured by squeezing and shaping, the kiwi fruit roying icing is attractive in appearance and sour and sweet, has fresh kiwi fruit flavor, serves as cake decoration excellent in color, fragrant, flavor and nutrition 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 Kiwi berry 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 Kiwi berry albumen frosting powder, in its batching, replace the sucrose of part with maltodextrin, and added the Kiwi berry powder, overcome above-mentioned shortcoming, both have an ornamental value with the Kiwi berry albumen frosting of its making, had again an edibility.
Kiwi berry albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, Kiwi berry powder, sodium copper chlorophyllin, 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%, Kiwi berry powder 2%～4%, sodium copper chlorophyllin 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 Kiwi berry powder is the spray-dried Kiwi berry powder that makes.
Kiwi berry albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, Kiwi berry powder, sodium copper chlorophyllin are pressed the formula rate weighing, mix, make Kiwi berry 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.
The Kiwi berry powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD Kiwi berry powder that fruit food industry Co., Ltd produces, and has kept the original local flavor of Kiwi fresh fruit and nutritive value.Kiwi berry powder nutritive value is higher, enriches citric acid, the vitamin C except containing, and also contains the compositions such as sugar, protein, phosphorus, calcium, potassium, magnesium, citrin, carrotene and actinidine.
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 Kiwi berry powder is rich in citric acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the Kiwi berry powder 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 Kiwi berry albumen frosting with Kiwi berry albumen frosting powder of the present invention, simply, convenient, fast, Kiwi berry albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable Kiwi berry 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 Kiwi berry flavor, be all good cake ornaments of color, nutrition, have concurrently and view and admire and edible dual value.
Adopting Kiwi berry albumen frosting powder of the present invention to make Kiwi berry 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 Kiwi berry albumen frosting powder of the present invention: (1) water addition ratio example: Kiwi berry 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 Kiwi berry albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make Kiwi berry albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, Kiwi berry powder 30g, sodium copper chlorophyllin 0.2g, mix, make Kiwi berry albumen frosting powder.
The using method of Kiwi berry albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g Kiwi berry albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make Kiwi berry albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, Kiwi berry powder 40g, sodium copper chlorophyllin 0.3g, mix, make Kiwi berry albumen frosting powder.
The using method of Kiwi berry albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g Kiwi berry albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make Kiwi berry albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, Kiwi berry powder 20g, sodium copper chlorophyllin 0.1g, mix, make Kiwi berry albumen frosting powder.
The using method of Kiwi berry albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g Kiwi berry albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make Kiwi berry 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. Kiwi berry albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, Kiwi berry powder, sodium copper chlorophyllin, 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%, Kiwi berry powder 2%～4%, sodium copper chlorophyllin 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 Kiwi berry powder that makes according to Kiwi berry powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823210A CN102940099A (en) | 2012-11-25 | 2012-11-25 | Kiwi fruit roying icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823210A CN102940099A (en) | 2012-11-25 | 2012-11-25 | Kiwi fruit roying icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940099A true CN102940099A (en) | 2013-02-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823210A Pending CN102940099A (en) | 2012-11-25 | 2012-11-25 | Kiwi fruit roying icing powder |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101223966A (en) * | 2008-02-01 | 2008-07-23 | 广州蓝韵医药研究有限公司 | Preparing method of kiwi series food |
| CN102379396A (en) * | 2011-07-19 | 2012-03-21 | 水城天瑞食品有限公司 | Kiwi-fruit noodle and production process thereof |
| CN102499352A (en) * | 2011-11-17 | 2012-06-20 | 西南科技大学 | Kiwi fruit meat tenderizer and process |
-
2012
- 2012-11-25 CN CN2012104823210A patent/CN102940099A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101223966A (en) * | 2008-02-01 | 2008-07-23 | 广州蓝韵医药研究有限公司 | Preparing method of kiwi series food |
| CN102379396A (en) * | 2011-07-19 | 2012-03-21 | 水城天瑞食品有限公司 | Kiwi-fruit noodle and production process thereof |
| CN102499352A (en) * | 2011-11-17 | 2012-06-20 | 西南科技大学 | Kiwi fruit meat tenderizer and process |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130227 |