CN102940108A - Mulberry royal icing powder - Google Patents
Mulberry royal icing powder Download PDFInfo
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- CN102940108A CN102940108A CN201210482330XA CN201210482330A CN102940108A CN 102940108 A CN102940108 A CN 102940108A CN 201210482330X A CN201210482330X A CN 201210482330XA CN 201210482330 A CN201210482330 A CN 201210482330A CN 102940108 A CN102940108 A CN 102940108A
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- powder
- mulberry
- mulberries
- royal icing
- white
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Abstract
The invention relates to mulberry royal icing powder which is composed of white granulated sugar, maltodextrin, egg albumen powder, pregelatinized starch, mulberry powder and purple sweet potato pigment. The percentages by weight of components are that the white granulated sugar is 50%-55%, the maltodextrin is 35%-40%, the egg albumen powder is 3%-5%, the pregelatinized starch is 2%-5%, the mulberry powder is 2%-4%, and the purple sweet potato pigment is 0.01%-0.02%, and the mulberry royal icing powder is prepared by burdening and mixing. The mulberry royal icing powder can be used for simply, conveniently and rapidly manufacturing mulberry royal icing, certain quantity of water can be added in the mulberry royal icing powder, the mulberry 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 mulberry royal icing powder is attractive in appearance and tasty in sour and sweet degree, is provided with a mulberry 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 mulberries 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 mulberries albumen frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added the mulberries powder, overcome above-mentioned shortcoming, both had an ornamental value with the mulberries albumen frosting of its making, have again an edibility.
Mulberries albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, mulberries 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%, mulberries 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 mulberries powder is the spray-dried mulberries powder that makes.
Mulberries albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, mulberries powder, Ipomoea batatas(L.)Lam are pressed the formula rate weighing, mix, make mulberries 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 mulberries powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD mulberries powder that fruit food industry Co., Ltd produces.The mulberries powder contains the compositions such as abundant malic acid, activated protein, vitamin, amino acid, carrotene, mineral matter, resveratrol, anthocyanidin.Often eat mulberries and can significantly improve body immunity, have the effect of the beautifying face and moistering lotion that delays senility.
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 mulberries powder contains abundant malic acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the mulberries 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 mulberries albumen frosting with mulberries albumen frosting powder of the present invention, simply, convenient, fast, mulberries albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable mulberries 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 mulberries flavor, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting mulberries albumen frosting powder of the present invention to make mulberries 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 mulberries albumen frosting powder of the present invention: (1) water addition ratio example: mulberries 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 mulberries albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make mulberries albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 380g, egg-white powder 40g, pre-gelatinized starch 30g, mulberries powder 30g, Ipomoea batatas(L.)Lam 0.15g, mix, make mulberries albumen frosting powder.
The using method of mulberries albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g mulberries albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make mulberries albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 400g, egg-white powder 50g, pre-gelatinized starch 50g, mulberries powder 40g, Ipomoea batatas(L.)Lam 0.2g, mix, make mulberries albumen frosting powder.
The using method of mulberries albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g mulberries albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make mulberries albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 350g, egg-white powder 30g, pre-gelatinized starch 20g, mulberries powder 20g, Ipomoea batatas(L.)Lam 0.1g, mix, make mulberries albumen frosting powder.
The using method of mulberries albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g mulberries albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make mulberries 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. mulberries albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, egg-white powder, pre-gelatinized starch, mulberries 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%, mulberries 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 mulberries powder that makes according to mulberries powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210482330XA CN102940108A (en) | 2012-11-25 | 2012-11-25 | Mulberry royal icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210482330XA CN102940108A (en) | 2012-11-25 | 2012-11-25 | Mulberry royal icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940108A true CN102940108A (en) | 2013-02-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210482330XA Pending CN102940108A (en) | 2012-11-25 | 2012-11-25 | Mulberry royal icing powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN102940108A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366337A (en) * | 2014-11-20 | 2015-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof |
| CN105249439A (en) * | 2015-11-10 | 2016-01-20 | 朱丽芬 | Sticky powdered sugar having antioxidant function |
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 CN201210482330XA patent/CN102940108A/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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366337A (en) * | 2014-11-20 | 2015-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof |
| CN105249439A (en) * | 2015-11-10 | 2016-01-20 | 朱丽芬 | Sticky powdered sugar having antioxidant function |
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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 |