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Cheesecake and preparing method thereof

A cheese and biscuit technology, which is applied in baking, baked food, food science, etc., can solve the problems that cheese does not have a special taste of lubrication, affects the taste and quality of biscuits, and is not suitable for industrial production, so as to achieve a unique lubricating taste and nutrition Value, beneficial to industrial production, easy to digest effect

Active Publication Date: 2008-07-30
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The moisture content of cheese is usually above 25%, while the moisture content of biscuits should be less than 6.5% according to national standards. If cheese and biscuits are in contact for a long time, the moisture in cheese will gradually penetrate into biscuits, affecting the taste and quality of biscuits.
Therefore, direct contact with biscuits with ordinary cheese cannot be stored for a long time and is not suitable for industrial production.
At present, there is a practice of mixing cheese into the dough to make cheese-flavored biscuits, but after baking at high temperature, the cheese no longer has the special taste of lubrication, and its nutritional value will be greatly affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] 1. Preparation of processed cheese:

[0031] 1) Ingredients:

[0032] Ingredients for processed cheese include raw cheese, other non-fat milk solids, fat, molten salts, acids, emulsifiers, preservatives, colourings, water. The raw material cheese is Cheddar cheese, which is mixed from young Cheddar and old Cheddar, with an average maturation period of 3 months. Gouda cheese and Erdem cheese can also be used as raw material cheese. The proportion of raw cheese is 20%-90%. Non-fat milk solids include skim milk powder, whey protein concentrate (35% protein content), whey powder, sodium caseinate. Fats include cream and butter. Molten salt refers to sodium citrate and various sodium phosphates. Acids include citric acid, pH should be below 5.6 to inhibit the growth of anaerobic spores. Emulsifiers are mainly a small amount of monoglycerides and diglycerides. The preservative is sorbic acid. As the pigment, β-carotene is generally used. The water in the ingredients ...

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PUM

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Abstract

The invention provides a cheese biscuit, which separates the cheese from the biscuits with a layer of glutinous rice paper and then packs all together, the cheese wherein, being the processed cheese or natural cheese, is cut into pieces and can add to different flavor agents to acquire a plurality of flavors. The cheese biscuit of the invention can prevent the water in the cheese from penetrating into the biscuits, and can be kept for a long time without affecting the flavor of the biscuits, which also preserves the dense cheese flavor, unique smooth taste and nutritional value, and has the advantages of convenient carrying, nutrition equilibrium, convenient edibility and easy digestibility. The invention also provides a method for preparing cheese biscuits, which has advantages of simple technique, free from complicated equipment and being suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food, in particular to a cheese biscuit and a preparation method thereof. Background technique [0002] Cheese is a dairy product made by fermenting milk. It has the characteristics of good taste, variety and unique flavor. At the same time, it has high nutritional value and has been one of the most popular dairy products for a long time. Cheese is divided into two categories: natural and processed. Processed cheese is made by mixing a variety of mature cheeses, heating and melting, and adding additives. There are many ways to classify natural cheese. According to the different types of raw milk, it can be divided into cow’s milk cheese, sheep’s milk cheese, goat’s milk cheese, etc.; according to the fat content in the total dry matter, it can be divided into high-fat, whole-fat, medium-fat, low-fat, and skim cheese; The moisture content in the ingredients is divided into extra hard, hard, semi-hard, semi-soft an...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 杨俊宝
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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