Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
View PDF2 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
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.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more