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Grape roying icing powder

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

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 grape powder, 40g of egg white powder, 30g of pregelatinized starch, and 0.15g of purple sweet potato pigment, and mix them evenly to obtain glucose protein icing powder.

[0020] How to use glucoprotein icing powder: Weigh 250g of drinking water at 21℃, add it to the mixing tank, then add 500g glucoprotein icing powder, after initial dissolution, stir at a slow speed for 1min, then stir at a high speed for 9min to obtain Glucose meringue.

Embodiment 2

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

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

Embodiment 3

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

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

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PUM

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Abstract

The invention discloses grape roying icing powder which is composed of 50%-55% of white granulated sugar, 35%-40% of maltodextrin, 3%-5% of grape powder, 3%-5% of egg white powder, 2%-5% of pregelatinized starch and 0.01%-0.02% of purple sweet potato pigment by weight and manufactured by blending and mixing. The grape roying icing powder can be used for manufacturing grape roying icing easily, conveniently and fast, and by adding certain amount of water into the grape roying icing powder and directly stirring the powder into foam, the grape roying icing rigid in texture, stable in foam, durable and proper in toughness and flexibility can be manufactured. Various flower shapes and three-dimensional patterns can be manufactured through squeezing and shaping, the grape roying icing is attractive in appearance and sour and sweet, has fresh grape flavor, serves as cake decoration excellent in color, fragrant, flavor and nutrition and has double values in ornamental value and edible value.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meringue powder, in particular to a glucose 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 glucoprotein icing powder, in its batching, replace part of sucrose with maltodextrin, and add grape powder, overcome above-mentioned shortcoming, the glucoprotein icing mad...

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
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