CN102940116A - Pineapple royal icing powder - Google Patents
Pineapple royal icing powder Download PDFInfo
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- CN102940116A CN102940116A CN2012104823386A CN201210482338A CN102940116A CN 102940116 A CN102940116 A CN 102940116A CN 2012104823386 A CN2012104823386 A CN 2012104823386A CN 201210482338 A CN201210482338 A CN 201210482338A CN 102940116 A CN102940116 A CN 102940116A
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- powder
- pineapple
- frosting
- white
- bromelain
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Abstract
The invention relates to pineapple royal icing powder which is composed of, by weight, 50% to 55% of white granulated sugar, 32% to 36% of maltodextrin, 5% to 7% of pineapple powder, 3% to 5% of egg white powder, 2% to 5% of pregelatinized starch and 0.02% to 0.04% of monascus yellow pigment, and prepared through burdening and mixing. Pineapple royal icing is simple, convenient and rapid when the pineapple royal icing powder is used, quantitative water is added into the pineapple royal icing powder, and the mixture is leavened directly to obtain the pineapple royal icing which is hard in texture, stable in foam, lasting and appropriate in toughness and softness. Various flower and three-dimensional patterns can be manufactured through squeezing and shaping, the appearance is attractive, and the powder is sweet and sour, has a fresh pineapple taste, is a cake decoration with a nice color, aroma, taste and nutrition, and has both ornamental and edible values.
Description
Technical field
[0001] the invention belongs to food processing field, relate to a kind of albumen frosting powder, relate in particular to a kind of bromelain 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 bromelain frosting powder, in its batching, replaced the sucrose of part with maltodextrin, and added the pineapple powder, overcome above-mentioned shortcoming, both had an ornamental value with the bromelain frosting of its making, have again an edibility.
Bromelain frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, pineapple 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 32%～36%, pineapple powder 5%～7%, 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 pineapple powder is the spray-dried pineapple powder that makes;
Described egg-white powder is the egg white powder;
Described pre-gelatinized starch is the potato pre-gelatinized starch.
Bromelain frosting powder making step is as follows: after white granulated sugar, maltodextrin, pineapple powder, egg-white powder, pre-gelatinized starch, monascus yellow pigment are pressed the formula rate weighing, mix, make bromelain 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 pineapple powder has the commercially available prod, uses spray drying technology production such as Tianjin just like the SD pineapple powder that fruit food industry Co., Ltd produces.The pineapple powder contains the organic acids such as abundant citric acid, malic acid, tartaric acid, also contains the mineral matters such as carbohydrate, protein, vitamin C, vitamin B1, vitamin B2 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, the pineapple powder contains the organic acids such as abundant citric acid, malic acid, tartaric acid, can dismiss the slant acidity environment that provides suitable for egg white, play the effect of regulating acidity.The present invention adds the pineapple 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 the bromelain frosting with bromelain frosting powder of the present invention, simply, convenient, fast, bromelain frosting powder adds quantitative water, directly dismiss and can make that quality is stiffening, foam stabilization, lasting, toughness and the suitable bromelain 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 pineapple flavor, is all good cake ornaments of color, nutrition, has concurrently and views and admires and edible dual value.
Adopting bromelain frosting powder of the present invention to make the bromelain 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 bromelain frosting powder of the present invention: (1) water addition ratio example: bromelain 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 bromelain frosting powder, behind the preliminarily solubilised, with low rate mixing 1～2min, then use rapid stirring 9～10min, namely make the bromelain frosting.
Four, specific embodiment
Embodiment 1
Take by weighing white granulated sugar 530g, maltodextrin 340g, pineapple powder 60g, egg-white powder 40g, pre-gelatinized starch 30g, monascus yellow pigment 0.3g, mix, make bromelain frosting powder.
The using method of bromelain frosting powder: take by weighing 250g, 21 ℃ drinking water, join in a mixing bowl, add again 500g bromelain frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make the bromelain frosting.
Embodiment 2
Take by weighing white granulated sugar 550g, maltodextrin 360g, pineapple powder 70g, egg-white powder 50g, pre-gelatinized starch 50g, monascus yellow pigment 0.4g, mix, make bromelain frosting powder.
The using method of bromelain frosting powder: weighing 300g, 22 ℃ drinking water, join in a mixing bowl, pour again 600g bromelain frosting powder into, behind the preliminarily solubilised, use low rate mixing 2min, then use rapid stirring 10min, make the bromelain frosting.
Embodiment 3
Take by weighing white granulated sugar 500g, maltodextrin 320g, pineapple powder 50g, egg-white powder 30g, pre-gelatinized starch 20g, monascus yellow pigment 0.2g, mix, make bromelain frosting powder.
The using method of bromelain frosting powder: take by weighing 200g, 20 ℃ drinking water, join in a mixing bowl, add again 400g bromelain frosting powder, behind the preliminarily solubilised, use low rate mixing 1min, then use rapid stirring 9min, make the bromelain 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. bromelain frosting powder of the present invention, be comprised of white granulated sugar, maltodextrin, pineapple 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 32%～36%, pineapple powder 5%～7%, 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 pineapple powder that makes according to pineapple 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 |
|---|---|---|---|
| CN2012104823386A CN102940116A (en) | 2012-11-25 | 2012-11-25 | Pineapple royal icing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104823386A CN102940116A (en) | 2012-11-25 | 2012-11-25 | Pineapple royal icing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102940116A true CN102940116A (en) | 2013-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104823386A Pending CN102940116A (en) | 2012-11-25 | 2012-11-25 | Pineapple royal icing powder |
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| CN (1) | CN102940116A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504108A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Composite pawpaw glycoprotein icing powder and preparation method thereof |
| CN103548925A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for pineapple chiffon cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2046148C1 (en) * | 1992-06-05 | 1995-10-20 | Малое научно-производственное и обучающее предприятие "Сахар-сервис" | Method of sugar powder preparing |
| EP1040761A1 (en) * | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
-
2012
- 2012-11-25 CN CN2012104823386A patent/CN102940116A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2046148C1 (en) * | 1992-06-05 | 1995-10-20 | Малое научно-производственное и обучающее предприятие "Сахар-сервис" | Method of sugar powder preparing |
| EP1040761A1 (en) * | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| US20060292290A1 (en) * | 2003-02-14 | 2006-12-28 | Michele Hester | Confectionery composition and methods of using the same for decorating |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504108A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Composite pawpaw glycoprotein icing powder and preparation method thereof |
| CN103504108B (en) * | 2013-09-23 | 2015-11-25 | 安徽凯利粮油食品有限公司 | A kind of composite pawpaw glycoprotein albumen frosting powder and preparation method thereof |
| CN103548925A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for pineapple chiffon cake |
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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 |