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Grapefruit and egg white icing powder

A technology of grapefruit powder and protein sugar, applied in the fields of grapefruit protein icing powder and protein icing powder, can solve the problems of sweet and greasy taste, higher ornamental value than edible value, and high calorie, and achieves firm texture, suitable toughness and softness. , attractive appearance

Inactive Publication Date: 2013-02-27
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high sugar content of meringue, it is stiffer than whipped cream and easier to squeeze and shape, but it also has obvious disadvantages: the taste is sweet and greasy, and the calories are high, so its ornamental value is better than food. high value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 530g of white granulated sugar, 340g of maltodextrin, 60g of grapefruit powder, 40g of egg white powder, 30g of pregelatinized starch, and 0.3g of monascus yellow pigment, and mix them evenly to obtain grapefruit protein icing powder.

[0020] How to use grapefruit protein icing powder: Weigh 250g of drinking water at 21℃, add it to the mixing tank, then add 500g grapefruit protein icing powder, after initial dissolution, stir at a slow speed for 1 minute, then stir at a high speed for 9 minutes, Make the grapefruit meringue frosting.

Embodiment 2

[0022] Weigh 550g of white granulated sugar, 360g of maltodextrin, 70g of grapefruit powder, 50g of egg white powder, 50g of pregelatinized starch, and 0.4g of monascus yellow pigment, and mix them evenly to obtain grapefruit protein icing powder.

[0023] How to use grapefruit protein icing powder: Weigh 300g of drinking water at 22°C, add it to the mixing tank, then pour 600g of grapefruit protein icing powder, after initial dissolution, stir at a slow speed for 2 minutes, then stir at a high speed for 10 minutes , to make a grapefruit meringue icing.

Embodiment 3

[0025] Weigh 500 g of white granulated sugar, 320 g of maltodextrin, 50 g of grapefruit powder, 30 g of egg white powder, 20 g of pregelatinized starch, and 0.2 g of monascus yellow pigment, and mix them evenly to obtain grapefruit protein icing powder.

[0026] How to use grapefruit protein icing powder: Weigh 200g of drinking water at 20°C, add it to the mixing tank, then add 400g grapefruit protein icing powder, after initial dissolution, stir at a slow speed for 1 minute, then stir at a high speed for 9 minutes, Make the grapefruit meringue frosting.

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Abstract

The invention relates to a grapefruit and egg white icing powder which is composed of the following components by weight: 50%-55% of white granulated sugar, 32%-36% of maltodextrin, 5%-7% of grapefruit powder, 3%-5% of egg white powder, 2%-5% of pregelatinized starch and 0.02%-0.04% of monascus yellow color which are dosed and mixed. A method for preparing grapefruit and egg white icing by the grapefruit and egg white icing powder is simple, convenient and quick. A certain amount of water is added into the grapefruit and egg white icing powder, and the mixture is directly stirred to prepare the grapefruit and egg white 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 grapefruit and egg white icing powder is attractive in appearance, sweet and sour, has fresh grapefruit taste, is a cake decoration with good color, fragrance, taste and nutrient and has double value of observation and edibleness.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meringue powder, in particular to a grapefruit meringue powder. Background technique [0002] Royal Icing, also known as American Sugar Flower, is a icing made of protein and sucrose powder as the main raw materials. In western pastries, it is mainly used for cake decoration, and is often used to make various flowers and three-dimensional patterns. [0003] Due to the high sugar content of meringue, it is stiffer than whipped cream and easier to squeeze and shape, but it also has obvious disadvantages: the taste is sweet and greasy, and the calories are high, so its ornamental value is better than food. high value. Contents of the invention [0004] The purpose of the present invention is to provide a kind of grapefruit protein icing powder, replace part of sucrose with maltodextrin in its batching, and add grapefruit powder, overcome above-mentioned shortcoming, the grapefru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48A23G3/42
Inventor 李娜
Owner HARBIN PATERNA BIOTECH DEV
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