CN102940100A - Mango roying icing powder - Google Patents
Mango roying icing powder Download PDFInfo
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- CN102940100A CN102940100A CN2012104823225A CN201210482322A CN102940100A CN 102940100 A CN102940100 A CN 102940100A CN 2012104823225 A CN2012104823225 A CN 2012104823225A CN 201210482322 A CN201210482322 A CN 201210482322A CN 102940100 A CN102940100 A CN 102940100A
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- mango
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- icing
- white
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Abstract
The invention discloses mango roying icing powder which is composed of 50%-55% of white granulated sugar, 30%-35% of maltodextrin, 6%-8% of mango powder, 3%-5% of egg white powder, 2%-5% of pregelatinized starch and 0.02%-0.04% of red rice yellow pigment by weight and manufactured by blending and mixing. The mango roying icing powder can be used for manufacturing mango roying icing easily, conveniently and fast, and by adding a certain amount of water into the mango roying icing powder and directly stirring the powder into foam, the mango 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 through squeezing and shaping, the mango roying icing is attractive in appearance and sour and sweet, has fresh mango 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 mango 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 mango albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added mango powder, overcome above-mentioned shortcoming, both had an ornamental value with the mango albumen frosting of its making, have again an edibility.
Mango albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, mango 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%, mango 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 mango powder is the spray-dried mango powder that makes;
Described egg-white powder is the egg white powder;
Described pre-gelatinized starch is the potato pre-gelatinized starch.
Mango albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, mango powder, egg-white powder, pre-gelatinized starch, monascus yellow pigment are pressed the formula rate weighing, mix, make mango 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.
Mango powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD mango powder that fruit food industry Co., Ltd produces.Mango powder contains mineral matter and the multivitamins such as the organic acids such as abundant malic acid, citric acid, carbohydrate, carrotene and calcium, phosphorus, iron.Mango has and promotes the production of body fluid to quench thirst, and the refreshing effect of relaxing of relieving summer heat is often eaten mango and is conducive to prevention and cure of cardiovascular disease and alleviating asthenopia, the skin of can also moistening.
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, mango powder contains the organic acids such as abundant malic acid, citric acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds mango 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 mango albumen frosting with mango albumen frosting powder of the present invention, simply, convenient, fast, mango albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable mango 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 mango flavor, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting mango albumen frosting powder of the present invention to make mango 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 mango albumen frosting powder of the present invention: (1) water addition ratio example: mango 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 mango albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make mango albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 320g, mango powder 70g, egg-white powder 40g, pre-gelatinized starch 30g, monascus yellow pigment 0.3g, mix, make mango albumen frosting powder.
The using method of mango albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g mango albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make mango albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 350g, mango powder 80g, egg-white powder 50g, pre-gelatinized starch 50g, monascus yellow pigment 0.4g, mix, make mango albumen frosting powder.
The using method of mango albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g mango albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make mango albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 300g, mango powder 60g, egg-white powder 30g, pre-gelatinized starch 20g, monascus yellow pigment 0.2g, mix, make mango albumen frosting powder.
The using method of mango albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g mango albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make mango 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. mango albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, mango 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%, mango 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 spray-dried mango powder that makes according to mango powder claimed in claim 1.
4. be the egg white powder according to egg-white powder claimed in claim 1.
5. 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 |
|---|---|---|---|
| CN2012104823225A CN102940100A (en) | 2012-11-25 | 2012-11-25 | Mango roying icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823225A CN102940100A (en) | 2012-11-25 | 2012-11-25 | Mango roying icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940100A true CN102940100A (en) | 2013-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823225A Pending CN102940100A (en) | 2012-11-25 | 2012-11-25 | Mango roying icing powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN102940100A (en) |
Citations (3)
| 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 |
| 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 CN2012104823225A patent/CN102940100A/en active Pending
Patent Citations (3)
| 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 |
| 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 |
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| 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 |