CN102940112A - Honey peach protein icing powder - Google Patents
Honey peach protein icing powder Download PDFInfo
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- CN102940112A CN102940112A CN2012104823348A CN201210482334A CN102940112A CN 102940112 A CN102940112 A CN 102940112A CN 2012104823348 A CN2012104823348 A CN 2012104823348A CN 201210482334 A CN201210482334 A CN 201210482334A CN 102940112 A CN102940112 A CN 102940112A
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- honey peach
- powder
- icing
- protein
- white
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Abstract
The invention relates to a honey peach protein icing powder which is composed of the following components by weight: 50%-55% of white granulated sugar, 30%-35% of maltodextrin, 8%-10% of honey peach powder, 3%-5% of egg white powder, 2%-5% of pregelatinized starch and 0.01%-0.03% of monascus color which are dosed and mixed. A method for preparing honey peach protein icing by the honey peach protein icing powder is simple, convenient and quick. A certain amount of water is added into the honey peach protein icing powder, and the mixture is directly stirred to prepare the honey peach protein icing which is hard in quality, stable in foam, durable and proper in toughness and flexibility. Various flowers and three-dimensional patterns can be made by flower extruding and modeling. The honey peach protein icing powder is attractive in appearance, sweet and sour, has fresh honey peach taste, is a cake decoration with good color, fragrance, taste and nutrient and has double value of observation and edibleness.
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 honey peach 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 honey peach albumen frosting powder, in its batching, replace the sucrose of part with maltodextrin, and added the honey peach powder, overcome above-mentioned shortcoming, both have an ornamental value with the honey peach albumen frosting of its making, had again an edibility.
Honey peach albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, honey peach powder, egg-white powder, pre-gelatinized starch, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 30%～35%, honey peach powder 8%～10%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, Monascus color 0.01%～0.03%.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 100 mesh sieves;
Described honey peach powder is the spray-dried honey peach powder that makes;
Described egg-white powder is the egg white powder;
Described pre-gelatinized starch is the potato pre-gelatinized starch.
Honey peach albumen frosting powder making step is as follows: after white granulated sugar, maltodextrin, honey peach powder, egg-white powder, pre-gelatinized starch, Monascus color are pressed the formula rate weighing, mix, make honey peach 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 honey peach powder has the commercially available prod, is exactly to use spray drying technology production such as Tianjin just like the product SD of fruit food industry Co., Ltd honey peach powder.The honey peach powder is rich in the organic acids such as malic acid, citric acid, multivitamin, mineral matter etc., and its iron-holder occupies the hat of fruit, is hypoferric anemia patient's desirable supplementary food.Honey peach has the effect of tonifying Qi and blood, nourishing Yin and promoting production of body fluid.
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 honey peach powder contains abundant organic acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the honey peach 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 honey peach albumen frosting with honey peach albumen frosting powder of the present invention, simply, convenient, fast, honey peach albumen frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable honey peach 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 honey peach flavor, be all good cake ornaments of color, nutrition, have concurrently and view and admire and edible dual value.
Adopting honey peach albumen frosting powder of the present invention to make honey peach 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 honey peach albumen frosting powder of the present invention: (1) water addition ratio example: honey peach 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 honey peach albumen frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make honey peach albumen frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 320g, honey peach powder 90g, egg-white powder 40g, pre-gelatinized starch 30g, Monascus color 0.2g, mix, make honey peach albumen frosting powder.
The using method of honey peach albumen frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g honey peach albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make honey peach albumen frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 350g, honey peach powder 100g, egg-white powder 50g, pre-gelatinized starch 50g, Monascus color 0.3g, mix, make honey peach albumen frosting powder.
The using method of honey peach albumen frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g honey peach albumen frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make honey peach albumen frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 300g, honey peach powder 80g, egg-white powder 30g, pre-gelatinized starch 20g, Monascus color 0.1g, mix, make honey peach albumen frosting powder.
The using method of honey peach albumen frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g honey peach albumen frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make honey peach 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. honey peach albumen frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, honey peach powder, egg-white powder, pre-gelatinized starch, Monascus color, the percentage by weight of each component is as follows: white granulated sugar 50%～55%, maltodextrin 30%～35%, honey peach powder 8%～10%, egg-white powder 3%～5%, pre-gelatinized starch 2%～5%, 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 spray-dried honey peach powder that makes according to honey peach 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 |
|---|---|---|---|
| CN2012104823348A CN102940112A (en) | 2012-11-25 | 2012-11-25 | Honey peach protein icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823348A CN102940112A (en) | 2012-11-25 | 2012-11-25 | Honey peach protein icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940112A true CN102940112A (en) | 2013-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823348A Pending CN102940112A (en) | 2012-11-25 | 2012-11-25 | Honey peach protein icing powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN102940112A (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 CN2012104823348A patent/CN102940112A/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 |
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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 |