CN102940107A - Hawthorn royal icing powder - Google Patents
Hawthorn royal icing powder Download PDFInfo
- Publication number
- CN102940107A CN102940107A CN2012104823297A CN201210482329A CN102940107A CN 102940107 A CN102940107 A CN 102940107A CN 2012104823297 A CN2012104823297 A CN 2012104823297A CN 201210482329 A CN201210482329 A CN 201210482329A CN 102940107 A CN102940107 A CN 102940107A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- powder
- royal icing
- white
- egg
- 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
Abstract
The invention relates to a hawthorn royal icing powder which is composed of the following components, by weight: 50%-55% of white granulated sugar, 35%-40% of maltodextrin, 3%-5% of egg albumen powder, 2%-5% of pregelatinized starch, 2%-4% of hawthorn powder and 0.01%-0.03% of monascus red, and is prepared by burdening and mixing. The hawthorn royal icing powder can be used for simply, conveniently and rapidly manufacturing hawthorn royal icing, certain quantity of water can be added in the hawthorn royal icing powder, the hawthorn royal icing with rigid texture, stable foam and appropriate durability, toughness and softness can be manufactured through direct stirring, various flowers and three-dimensional patterns can be manufactured through flower squeezing and shaping, and the hawthorn royal icing powder is attractive in appearance and tasty in sour and sweet degree, is provided with a hawthorn flavor, is a cake decoration good with good color, fragrant, taste and nutrition, and has dual valuation of viewing and eating.
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 hawthorn 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 hawthorn albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added hawthorn powder, overcome above-mentioned shortcoming, both had an ornamental value with the hawthorn albumen frosting of its making, have again an edibility.
Hawthorn albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, hawthorn powder, Monascus color, 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%, hawthorn powder 2%～4%, Monascus color 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 hawthorn powder is the spray-dried hawthorn powder that makes.
Hawthorn albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, hawthorn powder, Monascus color are pressed the formula rate weighing, mix, make hawthorn 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.
Hawthorn powder has the commercially available prod, be exactly take the hawthorn fresh fruit as raw material such as Xuzhou Mai Ruitai bio tech ltd product hawthorn powder, through selecting materials, the multiple working procedures such as removal of impurities, cleaning, softening, stoning, pulverizing, enzymolysis, filtration, homogeneous, sterilization, spray-drying, sieve powder make, kept the original local flavor of hawthorn fresh fruit and nutritive value, easily absorbed.Hawthorn powder contains multivitamin, tartaric acid, citric acid, malic acid etc., also contains the mineral matters such as brass class, lactone, carbohydrate, protein, fat 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, hawthorn powder is rich in the organic acids such as tartaric acid, citric acid, malic acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds hawthorn 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 hawthorn albumen frosting with hawthorn albumen frosting powder of the present invention, simply, convenient, fast, hawthorn albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable hawthorn 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 hawthorn flavor, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting hawthorn albumen frosting powder of the present invention to make hawthorn 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 hawthorn albumen frosting powder of the present invention: (1) water addition ratio example: hawthorn 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 hawthorn albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make hawthorn albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, hawthorn powder 30g, Monascus color 0.2g, mix, make hawthorn albumen frosting powder.
The using method of hawthorn albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g hawthorn albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make hawthorn albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, hawthorn powder 40g, Monascus color 0.3g, mix, make hawthorn albumen frosting powder.
The using method of hawthorn albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g hawthorn albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make hawthorn albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, hawthorn powder 20g, Monascus color 0.1g, mix, make hawthorn albumen frosting powder.
The using method of hawthorn albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g hawthorn albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make hawthorn 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. hawthorn albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, hawthorn powder, Monascus color, 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%, hawthorn powder 2%～4%, Monascus color 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 hawthorn powder that makes according to hawthorn powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823297A CN102940107A (en) | 2012-11-25 | 2012-11-25 | Hawthorn royal icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823297A CN102940107A (en) | 2012-11-25 | 2012-11-25 | Hawthorn royal icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940107A true CN102940107A (en) | 2013-02-27 |
Family
ID=47723191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823297A Pending CN102940107A (en) | 2012-11-25 | 2012-11-25 | Hawthorn royal icing powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102940107A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033711A (en) * | 1996-01-25 | 2000-03-07 | Kraft Foods, Inc. | Fat-free/low-fat, frozen whipped topping |
| 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 CN2012104823297A patent/CN102940107A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033711A (en) * | 1996-01-25 | 2000-03-07 | Kraft Foods, Inc. | Fat-free/low-fat, frozen whipped topping |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101589759B (en) | Potato ice cream bar or ice cream and production method thereof | |
| CN103068260A (en) | Carbohydrate compositions | |
| CN102940110A (en) | Grapefruit and egg white icing powder | |
| CN105519646A (en) | Abelmoschus esculentus cookies and preparation method thereof | |
| CN104286125A (en) | Sorghum and milk crisp cake with skin-beautifying function | |
| CN102273539A (en) | Hawthorn sugar and preparation method thereof | |
| CN102940089A (en) | Strawberry royal icing powder | |
| CN102934724A (en) | Guava royal icing powder | |
| CN102940108A (en) | Mulberry royal icing powder | |
| CN102940116A (en) | Pineapple royal icing powder | |
| CN102940093A (en) | Pawpaw roying icing powder | |
| CN102940102A (en) | Raspberry royal icing powder | |
| KR20160078222A (en) | Premix composition comprising barley shoot powder and manufacturing method of barley shoot beverage | |
| CN102940107A (en) | Hawthorn royal icing powder | |
| CN102940097A (en) | Blueberry royal icing powder | |
| CN102940094A (en) | Blackcurrant egg white icing sugar powder | |
| CN102940106A (en) | Apple roying icing powder | |
| CN102940091A (en) | Honey-dew melon egg white icing sugar powder | |
| CN102940104A (en) | Grape roying icing powder | |
| CN102940115A (en) | Banana and egg white icing sugar powder | |
| CN102940090A (en) | Tomato egg-white icing powder | |
| CN102940105A (en) | Watermelon and egg white icing powder | |
| CN102940103A (en) | Sea-buckthorn royal icing powder | |
| CN103609981B (en) | The preparation method of the spicy odd taste bean of bean dregs | |
| CN102940096A (en) | Green apple royal icing powder |
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 |