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Banana and egg white icing sugar powder

A technology of banana powder and protein sugar, applied in the fields of protein icing powder and banana 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, and appearance. attractive effect

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, 320g of maltodextrin, 70g of banana powder, 40g of egg white powder, 30g of pregelatinized starch, and 0.3g of monascus yellow pigment, and mix them evenly to prepare banana protein icing powder.

[0020] How to use banana protein icing powder: Weigh 250g of drinking water at 21°C, add it to the mixing tank, then add 500g of banana protein icing powder, after initial dissolution, stir at a slow speed for 1min, and then stir at a high speed for 9min to obtain Banana Meringue Frosting.

Embodiment 2

[0022] Weigh 550g of white granulated sugar, 350g of maltodextrin, 80g of banana powder, 50g of egg white powder, 50g of pregelatinized starch, and 0.4g of monascus yellow pigment, and mix them evenly to prepare banana protein icing powder.

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

Embodiment 3

[0025] Weigh 500g of white granulated sugar, 300g of maltodextrin, 60g of banana powder, 30g of egg white powder, 20g of pregelatinized starch, and 0.2g of monascus yellow pigment, and mix them evenly to prepare banana protein icing powder.

[0026] How to use banana protein icing powder: Weigh 200g of drinking water at 20°C, add it to the mixing tank, then add 400g of banana protein icing powder, after initial dissolution, stir at a slow speed for 1min, then stir at a high speed for 9min to obtain Banana Meringue Frosting.

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Abstract

The invention relates to banana and egg white icing sugar powder which is composed of 50-55% of white granulated sugar, 30-35% of maltodextrin, 6-8% of banana powder, 3-5% of egg white powder, 2-5% of pre-gelatinized starch and 0.02-0.04% of monascus yellow pigment according to weight percent in dosing and mixing mode. The banana and egg white icing sugar powder is simple, fast and convenient when being used for producing banana and egg white icing sugar, the banana and egg white icing sugar which is stiff in texture, stable in foam, durable and moderate in toughness and softness can be produced simply by filling quantitative water into the banana and egg white icing sugar powder and then directly fermenting the banana and egg white icing sugar powder, and various flowers and three-dimensional patterns can be produced through piping and shaping. In addition, the produced banana and egg white icing sugar is attractive in appearance and sour and sweet and tasty, has fresh banana flavor, is a cake decoration with excellent color, aroma, taste and nutrition, and has appreciation and eating double values.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meringue powder, in particular to a banana 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 object of the present invention is to provide a kind of banana protein icing powder, replace part of sucrose with maltodextrin in its batching, and add banana powder, overcome above-mentioned shortcoming, the banana protein icing ...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/48A23G3/42
Inventor 李娜
Owner HARBIN PATERNA BIOTECH DEV
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