CN102940101A - Lemon roying icing powder - Google Patents

Abstract

The invention discloses lemon 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 lemon powder and 0.01%-0.02% of gardenia yellow pigment by weight and manufactured by blending and mixing. The lemon roying icing powder can be used for manufacturing lemon roying icing easily, conveniently and fast, and by adding certain amount of water into the lemon roying icing powder and directly stirring the powder into foam, the lemon 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 lemon roying icing is attractive in appearance and sour and sweet, has fresh lemon flavor, serves as cake decoration excellent in color, fragrant, flavor and nutrition and has double values in ornamental value and edible value.

Description

Lemon albumen frosting powder

Technical field

The invention belongs to food processing field, relate to a kind of albumen frosting powder, relate in particular to a kind of lemon 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 lemon albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added lemon powder, overcome above-mentioned shortcoming, both had an ornamental value with the lemon albumen frosting of its making, have again an edibility.

Lemon albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, lemon powder, 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%, lemon powder 2%～4%, Gardenia Yellow 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 lemon powder is the spray-dried lemon powder that makes.

Lemon albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, lemon powder, Gardenia Yellow are pressed the formula rate weighing, mix, make lemon 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.

Lemon powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD lemon powder that fruit food industry Co., Ltd produces.Lemon powder contains the multivitamins such as minerals and vitamins C, vitamin B1, vitamin B2 such as abundant citric acid, malic acid, carbohydrate and calcium, phosphorus, iron, potassium.Lemon has and promotes the production of body fluid to quench thirst clearing away summerheat, harmonizing stomach and lowering adverse Qi, the effects such as preventing phlegm from forming and stopping coughing.

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, lemon powder contains abundant citric acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds lemon 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 lemon albumen frosting with lemon albumen frosting powder of the present invention, simply, convenient, fast, lemon albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable lemon 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 lemon, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.

Adopting lemon albumen frosting powder of the present invention to make lemon 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 lemon albumen frosting powder of the present invention: (1) water addition ratio example: lemon 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 lemon albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make lemon albumen frosting.

Four, specific embodiment

Embodiment 1

Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, lemon powder 30g, Gardenia Yellow 0.15g, mix, make lemon albumen frosting powder.

The using method of lemon albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g lemon albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make lemon albumen frosting.

Embodiment 2

Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, lemon powder 40g, Gardenia Yellow 0.2g, mix, make lemon albumen frosting powder.

The using method of lemon albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g lemon albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make lemon albumen frosting.

Embodiment 3

Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, lemon powder 20g, Gardenia Yellow 0.1g, mix, make lemon albumen frosting powder.

The using method of lemon albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g lemon albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make lemon 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. lemon albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, lemon powder, Gardenia Yellow, 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%, lemon powder 2%～4%, Gardenia Yellow 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 lemon powder that makes according to lemon powder claimed in claim 1.