Production method of soybean cheese cake

A technology of soybean cheese and production method, applied in the field of pastry processing, can solve the problems of difficult popularization, expensive raw materials and the like

Inactive Publication Date: 2016-08-03
周茂伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the raw materials required for current cheese are relatively expensive. Traditional cheese cakes usually use cream cheese, butter or other vegetable oils, flou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The present embodiment provides a production method for producing soybean cheese cake as claimed in claim 1, characterized in that the steps are: (a) uniformly mixing soybean protein, fat and water by weight; (b) mixing the mixture (c) heating the soybean protein emulsion; (d) adding edible gum, edible acid, and seasoning components to the heated emulsion; (e) homogenizing The emulsion is made into the base mixture of the soybean cheese cake; (f) the base mixture of the soybean cheese cake is mixed with other auxiliary materials such as flour, starch and condiments to make the main body of the soybean cheese cake; (g) the main body of the soybean cheese cake is placed on the cake The whole soybean cheese cake is formed on the base, and then baked under certain temperature and time conditions to make a product similar to the cheese cake.

[0015] Soy protein emulsions are optimized by heating, and the emulsion mixture is heated at 63-74°C for at least 2-3 minutes.

[00...

Embodiment 2

[0019] The present embodiment provides a production method for producing soybean cheese cake as claimed in claim 1, characterized in that the steps are: (a) uniformly mixing soybean protein, fat and water by weight; (b) mixing the mixture (c) heating the soybean protein emulsion; (d) adding edible gum, edible acid, and seasoning components to the heated emulsion; (e) homogenizing The emulsion is made into the base mixture of the soybean cheese cake; (f) the base mixture of the soybean cheese cake is mixed with other auxiliary materials such as flour, starch and condiments to make the main body of the soybean cheese cake; (g) the main body of the soybean cheese cake is placed on the cake The whole soybean cheese cake is formed on the base, and then baked under certain temperature and time conditions to make a product similar to the cheese cake.

[0020] The mass ratio of soybean protein, fat and water is 0.1:0.3:10.

[0021] The mixing equipment is a two-stage homogenizer, the...

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PUM

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Abstract

A production method of a soybean cheese cake, the steps are: (a) uniformly mixing soybean protein, fat and water in parts by weight; (b) refining the fat particles in the mixture to form a soybean protein emulsion; (c) heating the soybean protein emulsion; (d) adding edible gum, edible acid, and seasoning components to the heated emulsion; (e) making the homogeneous emulsion into a basic mixture of soybean cheesecake; (f) putting The soybean cheese cake base mixture and other auxiliary materials are used to make the main body of the soybean cheese cake; (g) the main body of the soybean cheese cake is placed on the cake base to make a product similar to the cheese cake. The method provided by the invention solves the problem that the existing cheesecake can be processed by using traditional soybean protein, is easy to implement, can fully improve the taste and texture, adjust various flavors, and is suitable for producing soybean cheesecake.

Description

technical field [0001] The invention relates to the field of pastry processing methods, in particular to a production method of soybean cheesecake. Background technique [0002] In recent years, with the continuous improvement of the current level of science and technology, people's pursuit of living standards is getting higher and higher, and globalization is also gradually infiltrating, and all aspects of clothing, food, housing and transportation are accepted by people in different countries and regions. [0003] Especially for food culture, it is also very easy to be accepted by people. Cheese is a non-Chinese traditional ingredient, but now more and more young people also like cheese very much. cheesecake. Sponge cake, pie crust, etc. are used as the base, and the processed cheese mixture is poured on top, baked and decorated. Products include American cheesecake, yogurt cheesecake, etc. Cheese cakes are slightly different from other cakes in terms of material, produ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/26
CPCA21D2/266
Inventor 周茂伟
Owner 周茂伟
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