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Guava royal icing powder

A guava powder, guava technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high calorie, higher ornamental value than edible value, sweet and greasy taste, etc., to achieve attractive appearance, toughness and high quality. Appropriate softness and nutritional benefits

Inactive Publication Date: 2013-02-20
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 530 g of white granulated sugar, 340 g of maltodextrin, 60 g of guava powder, 40 g of egg white powder, 30 g of pregelatinized starch, and 0.3 g of sodium copper chlorophyllin, and mix them uniformly to obtain guava meringue powder.

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

Embodiment 2

[0022] Weigh 550 g of white granulated sugar, 360 g of maltodextrin, 70 g of guava powder, 50 g of egg white powder, 50 g of pregelatinized starch, and 0.4 g of sodium copper chlorophyllin, and mix them evenly to obtain guava meringue powder.

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

Embodiment 3

[0025] Weigh 500 g of white granulated sugar, 320 g of maltodextrin, 50 g of guava powder, 30 g of egg white powder, 20 g of pregelatinized starch, and 0.2 g of sodium copper chlorophyllin, and mix them evenly to obtain guava meringue powder.

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

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Abstract

The invention discloses guava royal icing powder is prepared by burdening and mixing the following components in percentage by weight; 50-55% of white granulated sugar, 32-36% of maltodextrin, 5-7% of guava powder, 3-5% of egg white powder, 2-5% of pre-gelatinized starch and 0.02-0.04% of sodium copper chlorophyllin. When the guava royal icing powder disclosed by the invention is used for preparing guava royal icing, the operation is simple, convenient and quick, quantitative water is added in the guava royal icing powder, and the mixture is directly stirred to obtain guava royal icing with hard quality, stable foam and proper durability, toughness and softness, the guava royal icing can be prepared into various flowers and three-dimensional patterns by icing and modeling, and the guava royal icing is a cake ornament with excellent color, fragrance, taste and nutrition, so that the guava royal icing both has ornamental and edible values.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meringue powder, in particular to a guava 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 guava meringue powder, replace part of sucrose with maltodextrin in its batching, and add guava powder, overcome above-mentioned shortcoming, the guava meringue made with it ha...

Claims

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Application Information

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