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Blackcurrant egg white icing sugar powder

A protein sugar, frosting powder 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 softness. Appropriate and nutritious effects

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, 380g of maltodextrin, 40g of egg white powder, 30g of pregelatinized starch, 30g of blackcurrant powder, and 0.15g of purple sweet potato pigment, and mix them evenly to obtain blackcurrant meringue powder.

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

Embodiment 2

[0022] Weigh 550g of white granulated sugar, 400g of maltodextrin, 50g of egg white powder, 50g of pregelatinized starch, 40g of blackcurrant powder, and 0.2g of purple sweet potato pigment, and mix them evenly to obtain blackcurrant meringue powder.

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

Embodiment 3

[0025] Weigh 500 g of white granulated sugar, 350 g of maltodextrin, 30 g of egg white powder, 20 g of pregelatinized starch, 20 g of black currant powder, and 0.1 g of purple sweet potato pigment, and mix them evenly to obtain black currant meringue powder.

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

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PUM

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Abstract

Blackcurrant white icing sugar powder is composed of custer sugar, maltodextrin, egg white powder, pre-gelatinized starch, blackcurrant powder and purple sweet potato pigment. The blackcurrant white icing sugar powder comprises, by weight, 50%-55% of custer sugar, 35%-40% of maltodextrin, 3%-5% of egg white powder, 2%-5% of pre-gelatinized starch, 2%-4% of blackcurrant powder and 0.01%-0.02% of purple sweet potato pigment. The blackcurrant white icing sugar powder is formed by dosing and mixing. The blackcurrant white icing sugar powder can be made into the blackcurrant white icing sugar simply, conveniently and rapidly. When a fixed amount of water is added into the blackcurrant white icing sugar powder, the blackcurrant white icing sugar which is stiff in texture, has stable bubbles and is enduring and appropriate in toughness and softness can be made by direct mixing, various flower-shaped and three-dimensional patterns can be made by flower-shaped extrusion and modeling, and the blackcurrant white icing sugar powder is attractive in appearance and delicious, has fresh blackcurrant flavor, is a cake decoration good in color, fragrance, taste and nutrition and has attractive 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 black currant 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 black currant meringue powder, replace part of sucrose with maltodextrin in its batching, and add black currant powder, overcome above-mentioned shortcoming, the black...

Claims

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Application Information

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